Browsing by Author "Maulvault, Ana Luísa"
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- Bioaccessibility of Hg, Cd and As in cooked black scabbard fish and edible crabPublication . Maulvault, Ana Luísa; Machado, Raquel; Afonso, Cláudia; Lourenço, Helena Maria; Nunes, Maria Leonor; Coelho, Inês; Langerholc, Tomaz; Marques, AntónioRegular consumption of seafood has been widely recommended by authorities. Yet, some species accumulate high levels of contaminants like Hg, Cd and As. In addition, the risks associated to the consumption of such seafood may increase if consumers use cooking practices that enhance the concentration of contaminants and their bioaccessibility. In this study, the bioaccessibility of Hg, Cd and As was assessed with in vitro human digestion of raw and cooked black scabbard fish (Hg; steamed, fried and grilled) and edible crab (Cd and As; steamed and boiled) tissues. Additionally, the toxicological hazards associated with the consumption of these products were also discussed. Generally, Hg, Cd and As bioacessibility increased throughout the digestion process. Cadmium and As revealed high bioaccessibility rates in raw and cooked samples (up to 100%), whereas lower bioaccessible fractions of Hg was observed (up to 40%). Furthermore, this study pointed out the importance of food matrix, elemental chemical properties and cooking practices in the bioaccessibility of Hg, Cd and As. The toxicological hazards revealed that edible crab brown meat (Cd) and grilled black scabbard fish (MeHg) consumption in children should be moderated. In contrast, edible crab muscle (Cd) and fried or steamed black scabbard fish (MeHg) should be consumed to minimize exposure. The use of bioaccessible contaminant data strongly reduced the toxicological risks of MeHg, whereas less risk reduction occurred with Cd and inorganic As.
- Enriched feeds with iodine and selenium from natural and sustainable sources to modulate farmed gilthead seabream (Sparus aurata) and common carp (Cyprinus carpio) fillets elemental nutritional valuePublication . Barbosa, Vera; Maulvault, Ana Luísa; Anacleto, Patrícia; Santosa, Marta; Mai, Mónica; Oliveira, Helena; Delgadoe, Inês; Coelho, Inês; Barata, Marisa; Araújo‐Lunaa, Ravi; Ribeiro, Laura; Eljasik, Piotr; Sobczak, Małgorzata; Sadowski, Jacek; Tórz, Agnieszka; Panicz, Remigiusz; Dias, Jorge; Pousão-Ferreira, Pedro; Carvalho, Maria Luísa; Martins, Marta; Marques, AntónioDeveloping tailor-made fortified farmed fish is a promising solution to overcome nutritional deficiencies and increase consumer confidence in these products. This study evaluated the supplementation of three fortified diets with I-rich seaweed and selenised-yeast on essential and toxic elements levels in gilthead seabream (Sparus aurata) and common carp (Cyprinus carpio). Fortified diets resulted in increased I, Se and Fe in fish muscle. Biofortified seabream and carp revealed lower Cu and Br. The reduction of fishmeal and fish oil in fortified diets resulted in lower Hg and Cd in seabream muscle. Contrarily, fortified diets increased As and Hg in carp fillets. The consumption of 150 g of fortified seabream enabled a significantly higher contribution to the daily recommended intake (DRI) of I (10%) and Se (76%) than non-fortified fish, whereas fortified carp fulfilled 23% of I DRI and 91% of Se DRI. Moreover, the exposure to Pb decreased with the consumption of biofortified seabream (23–82% BMDL01) and carp (26–92% BMDL01). These results support the strategy of developing eco-innovative biofortified farmed fish using sustainable, natural, safe and high-quality ingredients in feeds, to enable consumers to overcome nutritional deficiencies without significantly increased feed costs.
- In vitro bioaccessibility of macro and trace elements in biofortified and conventional farmed gilthead seabream (Sparus aurata) and common carp (Cyprinus carpio)Publication . Barbosa, Vera; Anacleto, Patrícia; Maulvault, Ana Luísa; Oliveira, Helena; Marmelo, Isa; Ferraris, Francesca; Raggi, Andrea; Ventura, Marta; Sobczak, Małgorzata; Eljasik, Piotr; Panicz, Remigiusz; Tsampa, Kalliopi; Karydas, Andreas G.; Carvalho, Maria Luisa; Martins, Marta; Cubadda, Francesco; Marques, AntónioBiofortification is a promising strategy to improve the nutrient profile of farmed fish but requires consideration of the nutrient bioaccessible fraction. In this study, the in vitro bioaccessibility of macro and trace elements was investigated in biofortified and conventional farmed gilthead seabream and common carp, also taking into account the effect of cooking (by steaming). Biofortification enhanced iodine and selenium levels in seabream and carp fillets. Steaming increased iodine and selenium contents in biofortified seabream, and increased selenium and decreased copper levels in biofortified carp. Higher iodine bioaccessibilty (> 80%) was observed in biofortified seabream compared to biofortified carp (45%). In both species, selenium, iron, and zinc bioaccessibility was ≥ 70%. Upon steaming iodine and iron bioaccessibility decreased in seabream, while selenium bioaccessibility decreased in carp. The consumption of steamed biofortified seabream and carp contributes to significantly higher daily intakes of iodine (up to 12% and 10%, respectively) and selenium (up to 54% and above 100%, respectively) compared to conventional counterparts. The present study demonstrates the potential of developing innovative biofortified farmed fish using natural sustainable feed ingredients to improve the intake of important nutrients for human health.