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Browsing by Author "Alves, R.C."

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  • Alimentos funcionais: perceção e hábitos de consumo
    Publication . Silva, M.A.; Albuquerque, T.G.; Oliveira, M.B.P.P.; Alves, R.C.; Costa, H.S.
    Introdução: O aumento da exigência dos consumidores em relação aos alimentos e aos seus benefícios para a saúde promove a necessidade de desenvolver alimentos funcionais com ingredientes que, de alguma forma, melhorem a saúde de quem os consome. Esses ingredientes podem contribuir para reduzir o risco de algumas doenças, como doenças cardiovasculares, cancro, obesidade, osteoporose, entre outras. Objetivos: Este trabalho teve como objetivo a avaliação da perceção do consumidor e os seus hábitos de consumo relativamente a alimentos funcionais. Métodos: Em 2019, foi aplicado um questionário online, disponibilizado através de email e redes sociais. O questionário era composto por 2 partes: i) dados gerais e sociodemográficos e ii) alimentos funcionais. No final do questionário, e após a submissão da resposta, foi disponibilizada uma breve explicação sobre o tema. Resultados: Participaram 233 indivíduos (18 aos 77 anos). Apenas 58% dos inquiridos dizem saber o que são alimentos funcionais, apesar de 87% referirem que sabem que existem alimentos com atributos adicionais e efeitos positivos na saúde e bem-estar. Desses 87%, 80% referem que já consumiram este tipo de alimentos, e 85% indicam que o principal motivo do consumo são os seus benefícios para a saúde. Noventa e sete por cento (97%) da população inquirida considera importante melhorar o nível de informação relativamente a este tipo de alimentos, indicando as campanhas de informação, criação de símbolos para a rápida identificação do produto/benefício e educação nas escolas como algumas das possíveis medidas a tomar. Conclusões: Com os resultados obtidos neste trabalho foi possível verificar a importância da criação de medidas que possibilitem melhorar o nível de informação da população em relação aos alimentos funcionais e aos seus potenciais benefícios para a saúde.
    2020-09Conference object Restricted access Show more
  • An innovative food product based on melon by-product: mineral profile
    Publication . Silva, M.A.; Albuquerque, T.G.; Santo, L.E.; Alves, R.C.; Oliveira, M.B.P.P.; Costa, H.S.
    The demand for foods with positive health effects has increased as a result of the notable expansion in interest in health, food, and well-being in Europe and other developed countries. Fruit by-products are a good source of important nutrients like dietary fiber, fat, protein, vitamins, minerals, and other bioactive elements. In recent years, research has been conducted to determine whether these by-products may be used to enrich food products, with the goal of producing foods that are more nutritious and may have positive health effects. The objective of this study was to develop a muffin formulation based on melon peel flour and evaluate its composition regarding macroelements and trace elements (essential and non-essential). In 2021, melon peels were recovered from melon production and distribution companies, located in Torres Vedras and Rio Maior (Portugal). The melon peels were manually separated, dehydrated (50 ºC, 18h), homogenised, and sieved until a fine powder (melon peel flour) was obtained. A traditional recipe for muffins (control sample) and an innovative muffin, where the wheat flour was replaced by melon peel flour were prepared. The macroelements (Ca, Mg and P) and trace elements were analysed by inductively coupled plasma mass spectrometry and sodium and potassium were analysed by flame atomic absorption spectrometry. Regarding the results obtained, the main macroelements present in the melon peel flour were potassium (26 ± 0,7 mg/g) and calcium (8 ± 0,1 mg/g) and the most abundant essential trace elements were iron, manganese and zinc. By replacing wheat flour with melon peel flour, the magnesium, calcium and potassium contents increased. The highest increase was observed for potassium content (4 mg/g). Regarding essential trace elements, the incorporation of melon peel flour increased the content of iron, manganese and molybdenum. The melon peel flour can be considered a good source of macroelements such as potassium, calcium and phosphorus, and essential trace elements such as iron, manganese and zinc. The incorporation of melon peel flour allowed the development of a formulation rich in potassium, phosphorus and magnesium. This by-product has the potential to improve food security, nutrition, and economic well-being on a global scale, as well as the general health and well-being of people, animals, and the environment, supporting the One Health concept.
    2023-11-03Conference object Restricted access Show more
  • An innovative food product based on the recovery of melon by-products
    Publication . Silva, M.A.; Costa, H.S.; Alves, R.C.; Oliveira, M.B.P.P.; Albuquerque, T.G.
    Food reformulation or development of new foods is necessary to improve the nutritional profile of energy-dense foods (high fat, sugar and salt contents) or to reduce the content of ingredients or to decrease the amount of nutrients of concern. Biscuits are bakery goods characterized by high sugar and fat content, but are also very palatable foods, highly appreciated. AIMS: To develop an innovative biscuit with enhanced nutritional properties, based on the recovery of melon by-products, contributing to healthier food options. In 2022, melon peels were recovered from producers of melon fruits, mainly discarded fruits which do not correspond to market needs in terms of size, and/or shape, or colour. Melon peels were dehydrated and homogenised until a fine powder (melon peel flour) was obtained. A traditional recipe for biscuits (control sample) and an innovative biscuit, where 50% of the wheat flour was replaced by melon peel flour, were prepared. The nutritional composition of both products was evaluated. The control biscuit is characterized by its poor nutritional quality, namely due to its low dietary fibre (1.53 ± 0.3 g/100 g) and high available carbohydrates contents. By replacing, wheat flour with melon peel flour, dietary fibre content increases to 14.7 ± 0.6 g/100 g. Since the dietary reference intake for adults for fibre is 25 g/day, one portion of the innovative biscuit (35 g) can contribute with 21% of the recommended needs. Moreover, according to Regulation (EU) n.º 1924/2006, this innovative product can be claimed as high fibre. This work demonstrates not only that melon peel is an excellent source of dietary fibre, that contributes to enhancing the nutritional quality of biscuits, but also that it is possible to reduce the economic, social and environmental impacts of these by-products that up to now are discarded.
    2023-05-12Conference object Restricted access Show more
  • Application of Cucumis melo L. peel flour in bakery products
    Publication . Silva, M.A.; Albuquerque, T.G.; Alves, R.C.; Oliveira, M.B.P.P.; Costa, H.S.
    Cucumis melo L. is a very consumed fruit all over the world because it has excellent sensory and nutritional qualities, being a good source of bioactive compounds for humans. However, the peel and seeds are usually discarded 1,2,3. Food waste is considered a major problem with a direct impact on the economy, society and environment. The valorisation of these by-products could be an advantageous approach to face the increase in food waste since it can compromise the implementation of the concept of food sustainability. On the other hand, this valorisation would allow the development of new food products with beneficial properties for the health of the population. The aim of this study was to develop two formulations based on C. melo L. peel flour and to evaluate their nutritional composition, total phenolic content and antioxidant potential. In 2021, the C. melo L. samples were collected from melon production and distribution companies, located in Torres Vedras and Rio Maior (Portugal). The nutritional composition was analytically determined. The energy value and available carbohydrates were calculated. Antioxidant activity was determined using two different methods: 2,2-diphenyl-1-picrylhydrazyl (DPPH•) and ferric reducing antioxidant power (FRAP). Total phenolic content was also assessed by spectrophotometry and the results were expressed as gallic acid equivalents (GAE). According to the results, dietary fibre and available carbohydrates are the main constituents of the C. melo L. peel flour, 50 and 24 g/100 g, respectively. For DPPH•, 26 mg trolox equivalents/100 g were observed, while for FRAP, the value obtained was 863 mg trolox equivalents/100 g. C. melo L. peel flour presented a content of 249 mg GAE/100 g, for total phenolic compounds. The incorporation of C. melo L. peel flour allowed the development of a biscuit and a muffin with 15 and 13 g/100 g of dietary fibre, respectively. According to Regulation (EC) No 1924/2006 on nutrition and health claims, it is possible to say that the products developed can be considered high in fibre (> 6 g/100 g). In the case of the biscuit developed, the use of C. melo L. peel flour, allowed to have a content of total phenolic compounds of 250 mg GAE/100 g. Concerning the developed muffin, a total phenolic compounds content of 254 mg GAE/100 g, and 23 and 892 mg trolox equivalents/100 g for the DPPH• and FRAP method, respectively, were obtained. In conclusion, C. melo L. peel flour can be considered a good source of dietary fibre and total phenolic compounds, allowing the development of two formulations. The dietary fibre and phenolic compounds contents present in the developed food products can contribute to the valorization of C. melo L. peel flour since it is possible to nutritionally enrich different foods, reduce food waste, reduce the environmental impact and contribute to improving public health.
    2023-06Conference object Restricted access Show more
  • Avaliação da influência da estação do ano nos teores de vitamina C e E da polpa e subprodutos do melão
    Publication . Silva, M.A.; Melo, D.; Albuquerque, T.G.; Alves, R.C.; Oliveira, M.B.P.P.; Costa, H.S.
    O melão é um fruto muito consumido em todo o mundo pois apresenta excelentes qualidades sensoriais e nutricionais. Os seus subprodutos, atualmente descartados, são uma fonte rica de compostos com propriedades benéficas para a saúde humana, como por exemplo a vitamina C e a vitamina E [1]. Este estudo teve como objetivo avaliar a influência da estação do ano nos teores das vitaminas C e E presentes na polpa e nos subprodutos (casca e sementes) do melão. Em 2019, as amostras de melão foram adquiridas em grandes superfícies comerciais da região de Lisboa (Portugal). O perfil de vitamina E foi analisado por HPLC-DAD-FLD, de acordo com o método descrito por Alves et al. [2]. A separação e quantificação da vitamina C foi realizada por HPLC-DAD e a monotorização das amostras feita a 245 nm [3]. Com os resultados obtidos foi possível verificar que as amostras adquiridas no verão apresentaram teores mais elevados de vitamina C, variando entre 13,0 e 20,1 mg/100 g, e entre 12,0 e 14,1 mg/100 g de peso fresco, para a casca e polpa, respetivamente. Em todas as sementes, e na casca e polpa das amostras recolhidas no inverno e primavera não foi detetada a presença de vitamina C. Em relação aos teores de vitamina E, a polpa das amostras adquiridas no inverno apresentou uma variação entre 0,084 – 0,090 mg/100 g de peso fresco e para a casca das amostras recolhidas no outono, variou entre 0,68 e 2,47 mg/100 g de peso fresco. As sementes do melão adquiridas no verão apresentaram os teores mais elevados de vitamina E (10,9 - 21,1 mg/100 g de peso fresco). Com este trabalho foi possível concluir que a época do ano tem uma influência considerável nos teores de vitamina C da polpa e casca do melão. Os teores de vitamina E da casca e sementes podem contribuir para a sua valorização, uma vez que os subprodutos podem ser utilizados para enriquecer e desenvolver novos produtos alimentares, melhorando e aumentando as suas propriedades benéficas para a saúde.
    2021-10-28Conference object Restricted access Show more
  • Composição nutricional da polpa e subprodutos de três variedades de Cucumis melo L.
    Publication . Silva, M.A.; Albuquerque, T.G.; Alves, R.C.; Oliveira, M.B.P.P.; Costa, H.S.
    O melão (Cucumis melo L.) é um fruto bastante apreciado em todo o mundo devido às suas excelentes qualidades sensoriais e nutricionais. Por outro lado, contém grandes quantidades de sementes e casca (subprodutos) que, até agora, são descartadas. A valorização de subprodutos e a sua utilização no enriquecimento e desenvolvimento de novos produtos alimentares poderá ser uma solução sustentável para atingir o objetivo zero resíduos e ir ao encontro dos desígnios dos consumidores. Este trabalho teve como objetivo avaliar a composição nutricional da polpa e dos subprodutos (casca e sementes) de três variedades de melão (GrandPrix, Soleares e Waikiki). Para além dissocomparou-se, na variedade Soleares,a composição desses produtos em duas épocas diferentes (Soleares-A e Soleares-B). As amostras de melão foram adquiridas, em 2019, em grandes superfícies comerciais da região de Lisboa (Portugal). A composição nutricional foi determinada de acordo com Albuquerque et al. (2016). Os hidratos de carbono disponíveis e o valor energético foram obtidos por cálculo. Os resultados mostram que a fibra alimentar é o principal constituinte das sementes de melão, com teores que variam entre 46,0 g/100 g de peso fresco (Soleares-B) e 49,5 g/100 g de peso fresco (Waikiki). O teor de lípidos das sementes de melão variou entre 22,9 g/100 g de peso fresco (Soleares-A) e 34,9 g/100 g de peso fresco (Soleares-B) e o de proteína entre 19,6 g/100 g de peso fresco (Soleares-A) e 23,0 g/100 g de peso fresco (Soleares-B). A água é o principal constituinte (>89%) da polpa e da casca das quatro variedades estudadas. A casca apresentou teores de hidratos de carbono disponíveis que variaram entre 2,39 g/100 g de peso fresco (Grand Prix) e 4,61 g/100 g de peso fresco (Soleares-B) e os teores de fibra alimentar entre 1,90 g/100 g de peso fresco (Grand Prix) e 4,75 g/100 g de peso fresco (Soleares-B). As sementes de melão podem ser uma boa fonte de fibra alimentar, lípidos e proteína. Por outro lado, a casca do melão também pode ser considerada uma boa fonte de fibra alimentar e de hidratos de carbono. Os subprodutos do melão podem ser considerados uma potencial fonte de ingredientes naturais que podem ser utilizados tanto para enriquecer como para desenvolver novos produtos alimentares com propriedades benéficas para a saúde da população.
    2019-10Conference object Restricted access Show more
  • Conhecimento, Perceção e Hábitos de Consumo de Alimentos Funcionais
    Publication . Silva, M.A.; Albuquerque, T.G.; Oliveira, M.B.P.P.; Alves, R.C.; Costa, H.S.
    A relação entre a alimentação e a saúde e o bem-estar tem suscitado um interesse cada vez maior por parte dos consumidores. As excelentes propriedades sensoriais que alguns alimentos apresentam já não são suficientes para os satisfazer, estando atualmente focados na procura de alimentos com maiores efeitos na saúde. Estes factos promovem a necessidade do desenvolvimento de alimentos funcionais com ingredientes que possam, de alguma forma, contribuir para a melhoria da saúde de quem os consome. O principal objetivo deste trabalho foi avaliar a perceção do consumidor e os seus hábitos de consumo relativamente aos alimentos funcionais.
    2020Journal article Restricted access Show more
  • Cucumis melo L. pulp and by-products: Nutritional and antioxidant potential
    Publication . Silva, M.A.; Albuquerque, T.G.; Alves, R.C.; Oliveira, M.B.P.P.; Costa, H.S.
    Introduction: Nowadays, modern societies are facing two important challenges: (i) demand for healthy foods, due to the increase of chronic diseases; and (ii) reuse food by-products, due to their environmental and economic impacts. Therefore, the valorisation of these food residues, for example, to develop and formulate new food products can be an advantageous approach. Cucumis melo L. is usually consumed as a fruit, but peels and seeds are discarded (1). Objectives: The aim of this study was to evaluate the nutritional composition and antioxidant potential of pulp, peel and seeds of six different Cucumis melo L. varieties (Grand Prix, Soleares, Waikiki, D. Quixote, PIAS and Pele de Sapo). In addition, for Soleares variety a comparison for three different seasons (winter (SW), spring (SS) and autumn (SA)) was performed. Methods: In 2019, the Cucumis melo L. samples were collected from major supermarket chains in the Lisbon region (Portugal). Nutritional composition was analytically determined; the energy value and available carbohydrates were calculated (2-4). Antioxidant activity of Cucumis melo L. was determined using two different methods: DPPH• or 2,2-diphenyl-1-picryl-hydrazyl radical and FRAP or ferric reduction power (5). Moreover, total phenolic content was also assessed by spectrophotometric methodology (5). Results: According to the obtained results, dietary fibre is the main constituent of the seeds, ranging from 42.4 and 49.5 g/100 g, for SA and Waikiki, respectively. The seeds of SS presented the highest fat content (34.9 g/100 g). The protein content of the seeds ranged from 19.6 to 23.0 g/100 g, for SW and SS, respectively. The water is the main constituent (>90%) of the pulp and peel of the six varieties. Regarding total phenolic compounds, SA peel presented the highest content, 385 mg gallic acid equivalents/100 g. Conclusions: Based on the results obtained, the analysed seeds can be considered a good source of dietary fibre, fat and protein. The peel of Cucumis melo L. can be considered a good source of dietary fibre. Moreover, their by-products, are a source of bioactive compounds and could contribute to the intake of natural antioxidants.
    2021-06Conference object Restricted access Show more
  • Cucumis melo L.: potencial antioxidante e nutricional
    Publication . Silva, M.A.; Albuquerque, T.G.; Oliveira, M.B.P.P.; Alves, R.C.; Costa, H.S.
    Sobre o desenvolvimento de alimentos funcionais com ingredientes que melhorem a saúde
    2020-09-11Conference object Restricted access Show more
  • Development of dietary fibre enriched bakery products by incorporating melon by-products
    Publication . Silva, M.A.; Albuquerque, T.G.; Alves, R.C.; Oliveira, M.B.P.P.; Costa, H.S.
    Regular and sufficient intake of dietary fibre has many health benefits. One of these benefits is the ability to reduce the rate of glucose absorption after eating foods rich in carbohydrates with a high glycaemic index. Glycaemic control through dietary intervention is important for people with a high risk of Type 2 Diabetes Mellitus. According to some studies, it is recommended that the diabetic diet should provide 25-50 g/day of dietary fibre. However, the average daily intake of dietary fibre for the Portuguese population is 16.3 and 19.5 g/day, for women and men, respectively. This study aimed to develop two innovative food products based on melon peel flour and to evaluate their nutritional composition. In 2022, melon peels were recovered from melon production and distribution companies, mainly discarded fruits, which do not correspond to market needs in terms of size, and/or shape, or colour. Melon peels were dehydrated and homogenised until a fine powder (melon peel flour) was obtained. The nutritional composition was analytically determined. The energy value and available carbohydrates were calculated. The incorporation of melon peel flour allowed the development of a biscuit and a muffin with 15 and 13 g/100 g of dietary fibre, respectively. According to Regulation (EC) No 1924/2006 on nutrition and health claims, it is possible to say that the products developed can be considered high in fibre (> 6 g/100 g). Moreover, one portion of the developed biscuit (35 g) and muffin (48 g) can contribute with 21% and 25% of the recommended needs, respectively. The developed bakery products rich in dietary fibre could contribute to glycaemic control. The dietary fibre content present in the developed food products can also contribute to the valorisation of melon peel flour by reducing food waste, the environmental impact and contribute to improve public health.
    2023-10Conference object Restricted access Show more