DUAL - Dual function hybrid molecules as the next generation of sustainable bio-based additives

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Wheat-based canned products nutritional properties

Publication . Novais, Cláudia; Pereira, Carla; Rodriguez, L.Á.; Antón, M.B.; Ferreira, Isabel C.F.R.; Barros, Lillian

The importance of a varied diet for health, preventing disease and/or nutrient deficiency is unquestionable.1 At their base, bread and cereals provide valuable protein and complex carbohydrates (particularly starch and fiber), as well as important B vitamins and iron, and are generally cholesterol-free and rich in essential amino acids. However, the inclusion of vegetables, fruits, and meat in the diet is a common way to enhance it by ensuring the intake of other valuable nutrients.2 Although the consumption of fresh foods is highly recommended, it is often not possible, and canned foods are an option for their replacement, presenting a longer shelf life and being a more economical and accessible option, thus assisting in ensuring the necessary intake of nutrients that should be daily ingested.3 In the present study, two organic canned sprouted wheat products were characterized in terms of nutritional value according to AOAC procedures and chemical composition, namely in free sugars (HPLC-RI). One of the products contained organic sprouted wheat, braised organic sprouted wheat, water, olive oil, black garlic, and salt, and the other contained organic sprouted wheat, braised organic sprouted wheat onion, pumpkin, carrot, red bell pepper, turnip, dehydrated garlic, and vegetable broth (Figure1). Regarding nutritional value, the distribution of macronutrients was similar in both samples, with carbohydrates standing out, followed by fiber, and proteins and lipids with similar values. The samples also showed high moisture content, with canned wheat and vegetables having the highest content, and the energy value was higher for canned wheat and black garlic. In terms of free sugars, fructose, glucose, sucrose, maltose, and raffinose were identified in both samples, with maltose being the most abundant sugar, and sucrose and fructose showing the lowest contents for canned wheat and black garlic and canned wheat and vegetables, respectively. In conclusion, these organic sprouted wheat preserves showed an important nutritional and chemical composition for the maintenance of a varied and balanced diet, and their inclusion in the diet can help prevent possible nutritional deficiencies

2022Conference object

Open access

Análise cromatográfica da composição química de conservas à base de trigo

Publication . Novais, Cláudia; Pereira, Carla; Rodriguez, L.Á.; Antón, M.B.; Barros, Lillian

A importância de uma dieta variada para a saúde, prevenindo doenças e/ou deficiência de nutrientes é incontestável1. Embora o consumo de alimentos frescos seja altamente recomendado, muitas vezes não é possível, e os alimentos enlatados são uma opção para a sua substituição, ajudando a garantir a ingestão necessária de nutrientes que devem ser ingeridos diariamente2. No presente estudo, dois produtos em conserva de trigo germinado foram caracterizados por cromatografia em termos da sua composição em ácidos gordos (GC-FID) e em açúcares livres (HPLCRI). Um dos produtos continha trigo orgânico germinado e alho preto, e o outro trigo orgânico germinado, cebola, abóbora, cenoura, pimentão vermelho, nabo e alho. Ambos continham caldo vegetal. Relativamente aos ácidos gordos, para ambas as amostras, o ácido oleico foi o que mais se destacou, seguido do ácido linoleico (Fig. 1, à esquerda). Em termos de açúcares livres, a maltose foi o açúcar mais abundante em ambas as amostras e a sacarose e a frutose foram detetados em menores quantidades na conserva de trigo e alho preto e na de trigo e vegetais, respetivamente (Fig. 1, à direita). Em conclusão, estas conservas de trigo germinado mostraram uma composição química importante para a manutenção de uma dieta variada e equilibrada.

2022Conference object

Open access

Bio-based hybrid molecules for coloring and preservative purposes

Publication . Novais, Cláudia; Molina, Adriana K.; Abreu, Rui M.V.; Santos-Buelga, Celestino; Ferreira, Isabel C.F.R.; Pereira, Carla; Barros, Lillian

The increasing urgency to feed the growing world population, along with growing consumer awareness and expectations, have driven the evolution of food production systems and the processes and products applied in the food industry. Although substantial progress has been made in food additives, the controversy in which some of them are still embroiled has encouraged research into the next safer and healthier generations. These additives can come from natural sources and confer health benefits, in addition to serving to color or preserve, among others.1 Limiting factors of these additives are often related to stability, sustainability, and cost-effectiveness issues, which justify the need for innovative solutions. Finding compounds that can have both capabilities (colorant and preservative) and additionally exert bioactive functions may be a promising solution. However, to obtain benefits such as antioxidant or antimicrobial activity, the concentrations of these compounds are often high, not meeting the acceptable daily intake (ADI) requirement. In addition, such compounds may take time to become part of the additives authorized for use by regulators, remembering that in addition to the research for these new molecules, they must undergo thorough toxicity and safety evaluation before their use is allowed for consumption.2 The research and development of new molecules through new chemical approaches, such as the modification of natural molecules already known and of accepted use worldwide, so that they can develop a better and double performance (colorant plus preservative), may be a path to be followed to circumvent the difficulties and monetize the use of these additive molecules in the food industry. Non-covalent complexation is a natural process and an important mechanism responsible for stabilizing and enhancing the blue, violet, and red colors in flowers, vegetables, and fruits, as well as in food products derived from them. The increased interest in copigmentation has been remarkable, especially by the food industry, in order to enhance the color palette. In view of its mastery and use through the selection of the better copigments to be added to food products, precise (computer-aided) control of the supramolecular assemblies of non-covalent supramolecular copigments is essential. In this regard, copigmentation with antioxidant/antimicrobial molecules can be explored, and the use of new cheminformatics tools and models can support the development of unique hybrid compounds with dual function (coloring and preserving), based on the screening of numerous biomolecules so as to spawn new bio-based molecules as the next generation of food additives.3 In this regard, and with the observed advances in computers and computational methodologies for in silico experimental aid, their exploitation for the research and development of these safer and more efficient bio-based hybrid molecules with dual functionality by predicting and verifying the experimental results, allow the study of certain physical characteristics that are not easily examined in the laboratory and are very promising, which can help and accelerate research on a topic that is now fundamental.

2022Conference object

Open access

Proposal for the Development of Bio Based Hybrid Molecules: Exploring Molecular Dynamics for Coloring and Preservation of Molecules

Publication . Novais, Cláudia; Sousa, Sérgio F.; Abreu, Rui M.V.; Santos-Buelga, Celestino; Pereira, Carla; Barros, Lillian; Pereira, Carla

Despite the considerable progress in the field of food additives, the controversy in which some of them are still involved has encouraged research into the next generation of safer and healthier counterparts

2025Conference poster

Open access

Moléculas híbridas de base biológica com propriedades corantes e conservantes

Publication . Novais, Cláudia; Molina, Adriana K.; Abreu, Rui M.V.; Santos-Buelga, Celestino; Ferreira, Isabel C.F.R.; Pereira, Carla

A necessidade crescente de alimentar a população mundial em expansão, aliada ao aumento da consciência e das expectativas dos consumidores, tem impulsionado a evolução dos sistemas, processos e produtos na indústria alimentar. Apesar dos avanços significativos feitos no que respeita aos aditivos alimentares, a pesquisa de novas gerações mais seguras e saudáveis tem vindo a ganhar destaque. Os aditivos de origem natural, além de colorir ou conservar, podem oferecer benefícios à saúde. No entanto, enfrentam frequentemente desafios de estabilidade, sustentabilidade e rentabilidade, reforçando a necessidade de soluções inovadoras.

2024Conference poster

Open access