Repository logo
 
Publication

Risk benefits of new ingredients added to novel cereal-based formulations

2022Conference object Open access
Simple item page
dc.contributor.authorMesias, Marta
dc.contributor.authorMorales, Francisco J.
dc.contributor.authorPereira, Eliana
dc.contributor.authorCaleja, Cristina
dc.contributor.authorPires, Tânia C.S.
dc.contributor.authorCalhelha, Ricardo C.
dc.contributor.authorBarros, Lillian
dc.date.accessioned2022-07-14T10:29:03Z
dc.date.available2022-07-14T10:29:03Z
dc.date.issued2022
dc.description.abstractThe cereal-based food formulations has evolved in the last decades with the inclusion of alternative cereals, pseudocereals and other ingredients in traditional recipes, which allows current consumers’ needs to be met. The incorporation of ingredients such as seeds, legume flours or different type of sugars in the innovative formulation of biscuits may be particularly desirable from a nutritional and healthy point of view. However, the dough composition, low moisture and thermal treatment applied during baking can promote the formation of chemical process contaminants, such as acrylamide, which is classified as “probably carcinogenic for humans” [1]. The effect of addition of chia seeds, carob flour and coconut sugar on the nutritional and bioactive properties and the formation of acrylamide in wheat flour-based biscuits was investigated. Different biscuits were formulated replacing wheat flour by chia seeds (percentages in the final weight: 5, 10 and 15%) and carob flour (percentages in the final weight: 1, 5 and 10%) and white sugar by coconut sugar. Biscuit were prepared under controlled conditions and baked for 23 minutes at 180 ºC. Nutritional composition (AOAC methods), in vitro bioactivity (antioxidant capacity (TBARs), antibacterial and antifungal activity) and acrylamide content (HPLC-ESI-MS/MS) were determined in both ingredients and biscuits. Results were statistically analyzed using SPSS version 26 (SPSS, Chicago, IL, USA) assuming a level of significance of p < 0.05. Higher percentages of chia seeds, carob flour and coconut sugar in the formula exhibited similar antibacterial and antifungal activity to the control biscuit (100% wheat flour, 100% white sugar) but increased the antioxidant capacity, protein, fiber and, in the case of chia seeds, the polyunsaturated fatty acids content, then resulting in a nutritionally enhanced product. However, levels of acrylamide were also increased, from 113 to 236 μg/kg, when chia seeds were added in a range of 5-15% of the total weight and reaching values up to 351 μg/kg when carob flour was incorporated in a 10% or even to 1030 μg/kg when biscuit containing 10% carob flour were also formulated with coconut sugar. In these cases, acrylamide concentrations exceeded the benchmark levels (350 μg/kg) established for biscuits in the European Regulation 2158/2017 [2]. This study suggests that the reformulation of traditional recipes with innovative ingredients should be carefully considered, not only looking for nutritionally improved recipes but also taking into account possible changes in the toxicological aspects. To this end, it should be recommended to include a risk/benefit evaluation of the control of process contaminants when designing novel biscuit formulas.pt_PT
dc.description.sponsorshipThis work is part of the R&D project ACRINTAKE (RTI2018–094402-B-I00), financed by MCIN/AEI/10.13039/501100011033/ and "FEDER, A way to make Europe", and partially financed by the Community of Madrid and European funding from the FSE and FEDER programs (project S2018/BAA-4393, AVANSECAL-II-CM). The authors are also grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support by national funds FCT/MCTES to CIMO (UIDB/00690/2020) and to FEDER-Interreg Espa a-Portugal programme for financial support through the Project TRANSCoLAB 0612_TRANS_CO_LAB_2_P.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationMesias, Marta; Morales, Francisco J.; Pereira, Eliana; Caleja, Cristina; Pires, Tânia C.S.; Calhelha, Ricardo C.; Barros, Lillian (2022). Risk benefits of new ingredients added to novel cereal-based formulations. In Trends in grain-based foods: Book of abstracts. Bragançapt_PT
dc.identifier.isbn978-972-745-299-6
dc.identifier.urihttp://hdl.handle.net/10198/25646
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherInstituto Politécnico de Bragançapt_PT
dc.relationRTI2018–094402-B-I00pt_PT
dc.relationMountain Research Center
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectCereal-based formulationspt_PT
dc.titleRisk benefits of new ingredients added to novel cereal-based formulationspt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.citation.conferencePlaceBragançapt_PT
oaire.citation.endPage45pt_PT
oaire.citation.startPage45pt_PT
oaire.citation.titleTrends in grain-based foods: Book of abstractspt_PT
oaire.fundingStream6817 - DCRRNI ID
person.familyNamePereira
person.familyNameCaleja
person.familyNamePires
person.familyNameCalhelha
person.familyNameBarros
person.givenNameEliana
person.givenNameCristina
person.givenNameTânia C.S.P.
person.givenNameRicardo C.
person.givenNameLillian
person.identifier2118829
person.identifier469085
person.identifier.ciencia-idBE17-462D-9A75
person.identifier.ciencia-idE218-8DD3-4959
person.identifier.ciencia-id321E-2D96-00CA
person.identifier.ciencia-idF313-E3CE-554E
person.identifier.ciencia-id9616-35CB-D001
person.identifier.orcid0000-0003-2854-6745
person.identifier.orcid0000-0002-5769-8484
person.identifier.orcid0000-0002-3954-3833
person.identifier.orcid0000-0002-6801-4578
person.identifier.orcid0000-0002-9050-5189
person.identifier.ridQ-8017-2018
person.identifier.ridQ-2842-2018
person.identifier.ridJ-2172-2014
person.identifier.ridJ-3600-2013
person.identifier.scopus-author-id55938912300
person.identifier.scopus-author-id36514202500
person.identifier.scopus-author-id57057440000
person.identifier.scopus-author-id6507978333
person.identifier.scopus-author-id35236343600
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
relation.isAuthorOfPublicationdda60cdc-0a2a-4c10-863e-eaef1e6f1fb9
relation.isAuthorOfPublication5ef2706d-073c-4c23-9e45-498ac244118c
relation.isAuthorOfPublication34af4d18-b8ae-4329-9450-69dc35ed448f
relation.isAuthorOfPublication2d5d1a41-7561-4a01-871c-b4c97da35053
relation.isAuthorOfPublication3af07ffe-f914-48ba-a5d5-efcf70fdce01
relation.isAuthorOfPublication.latestForDiscovery34af4d18-b8ae-4329-9450-69dc35ed448f
relation.isProjectOfPublication29718e93-4989-42bb-bcbc-4daff3870b25
relation.isProjectOfPublication.latestForDiscovery29718e93-4989-42bb-bcbc-4daff3870b25

Files

Original bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
Marta mesias_TGBF.pdf
Size:
2.44 MB
Format:
Adobe Portable Document Format
Download

Collections

CIMO - Resumos em Proceedings Não Indexados à WoS/Scopus