Browsing by Author "Santos, Andreia O."
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- Amino acids profile for assessing Serra da Estrela cheese producersPublication . Santos, Andreia O.; Falcão, Soraia; Fontes, Luísa; Veloso, Ana C.A.; Lemos, Edite Teixeira de; Lima, M.J. Reis; Peres, António M.; Dias, L.G.This work has the purpose to evaluate if the Serra da Estrela cheeses colletcted from 6 producers have typical chemical characteristics, with controlled variability, considering that cheeses were produced during time periods, the raw milk comes from different animals, and that the cheese processing may slightly differ between cheesemaking producers.
- Amino acids profile for assessing Serra da Estrela cheese producersPublication . Santos, Andreia O.; Falcão, Soraia; Fontes, Luísa; Veloso, Ana C.A.; Lemos, Edite Teixeira de; Lima, M.J. Reis; Peres, António M.; Dias, L.G.This work has the purpose to evaluate if the Serra da Estrela cheeses colletcted from 6 producers have typical chemical characteristics, with controlled variability, considering that cheeses were produced during time periods, the raw milk comes from different animals, and that the cheese processing may slightly differ between cheesemaking producers.
- Amino acids profile in Serra da Estrela cheese: a compreensive studyPublication . Lima, M.J. Reis; Fontes, Luísa; Santos, Andreia O.; Falcão, Soraia; Veloso, Ana C.A.; Lemos, Edite Teixeira de; Vilas-Boas, Miguel; Peres, António M.Milk and dairy products are of major importance in the human diet, since they are an excellent source of well-ballanced nutrients which are consumed in large amounts and are easy to manufacture.
- Amino acids profile in Serra da Estrela cheese: a compreensive studyPublication . Lima, M.J. Reis; Fontes, Luísa; Santos, Andreia O.; Falcão, Soraia; Veloso, Ana C.A.; Lemos, Edite Teixeira de; Vilas-Boas, Miguel; Peres, António M.Milk and dairy products are of major importance in the human diet, since they are an excellent source of well-ballanced nutrients which are consumed in large amounts and are easy to manufacture.
- Dataset on free amino acids contents of Serra da Estrela PDO cheeses determined by UPLC-DAD-MS/MSPublication . Lima, M.J. Reis; Santos, Andreia O.; Falcão, Soraia; Fontes, Luísa; Teixeira-Lemos, Edite; Vilas-Boas, Miguel; Veloso, Ana C.A.; Peres, António M.The composition of Serra da Estrela PDO cheeses (total fat, total protein, salt and free amino acids) was assessed using NIR spectrophotometry and UPLC-DAD-MS/MS. In total, 24 cheeses were acquired from 6 certified cheesemakers located in 5 different municipalities within the delimited PDO geographical region. Cheeses were produced from raw ewe milk of two autochthonous Portuguese sheep breeds, between November 2017 and March 2018, and were acquired after 45 days of maturation. The data include the mean (and respective standard deviations) levels of moisture (%), total fat (%), total protein (%) and salt (%), obtained by NIR spectrophotometry. As well the mean (and respective standard deviations) of free amino acids contents (mg/100 g of cheese, in wet basis) evaluated using a UPLC-DAD-MS/MS method are shown. The latter data include information regarding 8 essential free amino acids (histidine, leucine-isoleucine, lysine, methionine, phenylalanine, threonine, tryptophan and valine) and 9 non-essential free amino acids (arginine, asparagine, aspartic acid, cysteine, glutamine, glutamic acid, proline, tyrosine and serine). Leucine and isoleucine, being isomers, were quantified together. Leucine-isoleucine, phenylalanine and serine were the most abundant essential free amino acids and cysteine, proline and asparagine were the most abundant non-essential free amino acids. Free amino acids contents depended on the cheese producer as well as on the production time-period.
- Development of a UPLC-MS/MS method for establishing Serra da Estrela cheese’s free amino acids profilePublication . Santos, Andreia O.; Falcão, Soraia; Fontes, Luísa; Vilas-Boas, Miguel; Veloso, Ana C.A.; Lemos, Edite Teixeira de; Lima, M.J. Reis; Peres, António M.Serra da Estrela Cheese is a high-value and widely appreciated Portuguese cheese, which as as Protected Designation of Origin recognition, being its production legally regulated. The protein of foods, as well as its amino acids composition (namely the essential amino acids), represents a fundamental role on the nutritional and technological value of cheese, influencing greatly its flavour.
- Development of a UPLC-MS/MS method for establishing Serra da Estrela cheese’s free amino acids profilePublication . Santos, Andreia O.; Falcão, Soraia; Fontes, Luísa; Vilas-Boas, Miguel; Veloso, Ana C.A.; Lemos, Edite Teixeira de; Lima, M.J. Reis; Peres, António M.Serra da Estrela Cheese is a high-value and widely appreciated Portuguese cheese, which as as Protected Designation of Origin recognition, being its production legally regulated. The protein of foods, as well as its amino acids composition (namely the essential amino acids), represents a fundamental role on the nutritional and technological value of cheese, influencing greatly its flavour.
- Serra da Estrela cheese's free amino acids profiles by UPLC-DAD-MS/MS and their application for cheese origin assessmentPublication . Lima, M.J. Reis; Santos, Andreia O.; Falcão, Soraia; Fontes, Luísa; Teixeira-Lemos, Edite; Vilas-Boas, Miguel; Veloso, Ana C.A.; Peres, António M.Serra da Estrela cheese is a high-value Portuguese Protected Designation of Origin cheese, produced with raw ewe milk. Thus, information regarding its composition is of utmost relevance for both consumers and certified producers. In this work, the chromatographic profiles of free amino acids in cheeses (45 days of maturation, 6 producers located in 5 municipalities and produced from November 2017 to March 2018) were established by UPLC-DAD-MS/MS. The proposed method allowed detecting 19 free amino acids and cystine with overall limits of detection and quantification lower than 44 μmol/L (1.4 mg/100 g cheese, wet matter) and than 134 μmol/L (4.2 mg/100 g cheese, wet matter), respectively. In all cheeses, 17 free amino acids were quantified including 8 essential amino acids (histidine, leucine-isoleucine, lysine, methionine, phenylalanine, threonine, tryptophan and valine) and 9 non-essential amino acids (arginine, asparagine, aspartic acid, cysteine, glutamic acid, glutamine, proline, serine and tyrosine). The amounts of the free amino acids, essential free amino acids, branched chain free amino acids (leucine, isoleucine and valine) plus the free amino acids ratios (mg/g protein) were further used to identify the producer of Serra da Estrela cheeses. Linear discriminant analysis coupled with the simulated annealing variable selection algorithm was used allowing the correct classification of 96% and 90 ± 8% of the samples, for leave-one-out and repeated K-fold cross-validation procedures, respectively. The satisfactory predictive performance pointed out the possibility of using cheeses’ amino acids profiles as origin biomarkers for authenticity control, warranting the correctness identification of the cheese producer/brand, which is quite relevant for ensuring the consumer confidence and satisfaction when purchasing this high-value dairy food.
- Thin films sensor devices for mycotoxins detection in foods: applications and challengesPublication . Santos, Andreia O.; Vaz, Andreia; Rodrigues, Paula; Veloso, Ana C.A.; Venâncio, Armando; Peres, António M.Mycotoxins are a group of secondarymetabolites produced by different species of filamentous fungi and pose serious threats to food safety due to their serious human and animal health impacts such as carcinogenic, teratogenic and hepatotoxic effects. Conventional methods for the detection of mycotoxins include gas chromatography and high-performance liquid chromatography coupled with mass spectrometry or other detectors (fluorescence or UV detection), thin layer chromatography and enzyme-linked immunosorbent assay. These techniques are generally straightforward and yield reliable results; however, they are time-consuming, require extensive preparation steps, use large-scale instruments, and consume large amounts of hazardous chemical reagents. Rapid detection of mycotoxins is becoming an increasingly important challenge for the food industry in order to effectively enforce regulations and ensure the safety of food and feed. In this sense, several studies have been done with the aim of developing strategies to detect mycotoxins using sensing devices that have high sensitivity and specificity, fast analysis, low cost and portability. The latter include the use of microarray chips, multiplex lateral flow, Surface Plasmon Resonance, Surface Enhanced Raman Scattering and biosensors using nanoparticles. In this perspective, thin film sensors have recently emerged as a good candidate technique to meet such requirements. This review summarizes the application and challenges of thin film sensor devices for detection of mycotoxins in food matrices.