Browsing by Author "Motta, C."
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- Exploring the functional features of melon peel flour for healthier bakery productsPublication . Silva, M.A.; Albuquerque, T.G.; Santo, L.E.; Motta, C.; Almeida, A.; Azevedo, R.; Alves, R.C.; Oliveira, M.B.P.P.; Costa, H.S.The use of fruit by-products to develop new food products could be an advantageous approach to meet the demand for healthy foods and reduce food waste. In this study, the amino acid and mineral profiles of melon peel flour were evaluated. Non-essential/toxic elements were also determined. Furthermore, two formulations (biscuit and muffin) were developed with 50% and 100% melon peel flour, respectively. The bioaccessibility of essential minerals in these two formulations was also determined. These innovative products presented interesting contents of amino acids and high levels of minerals, contributing significantly to daily mineral requirements, mainly magnesium (18–23%), phosphorus (13–28%), molybdenum (14–17%), and manganese (10–13%). Regarding the in vitro bioaccessibility of minerals in the developed formulations, magnesium, manganese, sodium, and phosphorus were those with the highest values (75–108%). Based on these results, melon peel has the potential to improve global food security, nutrition, economic well-being, and overall health and well-being.
- Nutritional composition of ultra-processed plant-based foods in the out-of-home environment: a multi-country survey with plant-based burgersPublication . Vellinga, Reina E.; Rippin, H.L.; Gonzales, G.B.; Temme, E.H.M.; Farrand, C.; Halloran, A.; Clough, B.; Wickramasinghe, K.; Santos, M.; Fontes, T.; Pires, M.J.; Nascimento, A.C.; Santiago, S.; Burt, H.E.; Brown, M.K.; Jenner, H.K.; Alessandrini, R.; Marczak, A.M.; Flore, R.; Sun, Y.; Motta, C.Ultra-processed plant-based foods, such as plant-based burgers have gained in popularity. Particularly in the out-of-home (OOH) environment, evidence regarding their nutritional profile and environmental sustainability is still evolving. Plant-based burgers available at selected OOH sites were randomly sampled in cities of four WHO European Member States; Amsterdam, Copenhagen, Lisbon, and London. Plant-based burgers (patty, bread and condiment) (n=41) were lab-analysed for their energy, macronutrients, amino acids, and minerals content per 100g and serving, and were compared with reference values. For the plant-based burgers, the median values per 100g were: 234 kcal, 20.8g carbohydrates, 3.5g dietary fibre, and 12.0g fat, including 0.08g TFA and 2.2g SFA. Protein content was 8.9g/100g, with low protein quality according to amino acid composition. Median sodium content was 389mg/100g, equivalent to 1g salt. Compared with references, the median serving of plant-based burgers provided 31% of energy intake based on a 2,000 kcal per day, and contributed to carbohydrates(17-28%), dietary fibre(42%), protein(40%), total fat(48%), SFA(26%), and sodium(54%). One serving provided 15-23% of the reference values for calcium, potassium, and magnesium, while higher contributions were found for zinc(30%), manganese(38%), phosphorus(51%), and iron(67%). The ultra-processed plant-based burgers, provide protein, dietary fibre and essential minerals, but also contain relatively high levels of energy, sodium, and total fats. The amino acid composition of the plant-based burgers indicated low protein quality. The multifaceted nutritional profile of plant-based burgers highlights the need for manufacturers to implement improvements to better support healthy dietary habits. These improvements should include reducing energy, sodium and total fats.
- Seasonal variation of chub mackerel (Scomber colias) selenium and vitamin B12 content and its potential role in human healthPublication . Rego, A.; Coelho, I.; Motta, C.; Cardoso, C.; Gomes-Bispo, A.; Afonso, C.; Prates, J.A.M.; Bandarra, N.M.; Silva, J.A.L.; Castanheira, I.Chub mackerel (Scomber colias), an underutilised fish species, has been identified as an excellent source of selenium and vitamin B12, which may prevent and delay cognitive decline and dementia. Given these nutrients’ contents seasonal variability, a complete monthly sampling, involving a specifically adjusted methodology for the determination of vitamin B12 (LC-MS/MS) and its main vitamers and a sensitive analytical technique (ICPMS) for Se, was carried out. Regarding total vitamin B12 in the chub mackerel muscle, its content varied from 10.0 ± 1.0 μg/100 g in February to 18.9 ± 1.9 μg/100 g in August. It was also shown that methylcobalamin content ranged from 1.12 ± 0.43 (March) to 6.77 ± 0.80 μg/100 g (August), a sixfold increase. Hydroxocobalamin content varied between 3.49 ± 0.12 (February) and 9.62 ± 0.41 μg/100 g (August). The content of Se also had seasonal variability, ranging from 451 ± 14 μg/kg (December) to 606 ± 11 μg/kg (July). In the worst-case scenario, a weekly 160 g meal of this fish would almost guarantee B12 requirements. Three weekly 160 g meals of S. colias would cover, at least, 56% of the Se requirements. Therefore, as first explored here, it is highly relevant a complete, year-round assessment of the chub mackerel’s nutritional value, in order to elaborate finely tuned dietary recommendations.
- Seasonality as experienced in the market and the resulting variation in the amino acid and elemental composition of chub mackerel (Scomber colias)Publication . Motta, C.; Rego, A.; Cardoso, C.; Coelho, I.; Gomes-Bispo, A.; Afonso, C.; Prates, J.A.M.; Castanheira, I.; Bandarra, N.Chub mackerel (Scomber colias) is an underutilised fish species, abundant in the Atlantic Ocean. Its amino acid profile and elemental composition are still insufficiently studied. Accordingly, these aspects were studied on a monthly basis. The most abundant essential amino acids, lysine and leucine, had contents ranging from 1270 ± 40 mg/100 g in August to 1820 ± 96 mg/100 g in November and from 1210 ± 36 mg/100 g in August to 1570 ± 20 mg/100 g in March, respectively. The other essential amino acids’ contents varied between 500 and 1200 mg/ 100 g. Essential amino acids represented between 41.9 % and 44.6 % of all amino acids. As a result of high histidine content in S. colias, three weekly meals (160 g/meal) guarantee all human histidine requirements. Regarding elemental composition, K was the most abundant, varying its content between 331 ± 3 mg/100 g and 499 ± 4 mg/100 g. The other studied elements’ order of abundance was P > Na > Mg > Ca > Fe > Zn. Under optimal conditions, consumption of a 160 g daily meal of S. colias may provide at most 20 % of the Fe and 30 % of the Zn requirements. Therefore, though not an outstanding Fe and Zn source, S. colias can give a significant contribution to these elements’ requirements
- Tempeh as a substitute of meat proteinPublication . Serôdio, A.; Moreira, T.; Motta, C.; Oliveira, L.; Sousa, B.; Castanheira, I.According to the Portuguese Association of vegetarians, adherence to vegetarian diets, and conscience with a reduction of meat consumption is increasing in Portugal. This study aims to describe the tempeh’s protein and amino acid (aa) profile, including the impact of culinary procedures. The results will be then included on the National Food Composition Table increasing the available information in this alternative protein sources, before and after cooking. Twenty tempeh samples from six different brands and production sets, representing the varieties available for consumption in Portugal, were purchased in commercial surfaces. Each sample was analysed “raw” (as it is on the package) and after two culinary procedures, sauteed and stewed after been marinated overnight, both procedures were executed in triplicate. “Raw” and cooked samples were grouped in different pools, each one with 20 sub-samples. Each pool was analysed in triplicate for aa profile. Amino acid profile was determined by UPLC/PDA (Ultra performance liquid chromatography with photodiode array detector). After quantification of aas, the protein quality was evaluated, by the calculation of protein scores. Tempeh presents values of the sum of amino acids between 11.5g/100g in “raw”, 12.6g/100g in sauteed and 10.05g/100g in stewed samples. Glutamic acid was the aa that shows the highest value in all samples. Protein scores present values above 1 for all aa, except for leucine and sulfur aa (methionine and cysteine) that represent the limiting aa. Concerning sum of aa, values decrease significantly (p> 0.05), from salted to “raw” and stewed after marinated, respectively. The results demonstrate that the culinary method used on tempeh’s changes the protein content. The existence of limiting aa confirms that we are in the presence of a legume. Thus requires protein complementarity, a combination of cereals with legumes, to obtain all essential aa demanded in one meal. However, tempeh constitutes one valid alternative for vegetable protein choices. The presented study reveals the importance of the inclusion of these results in the Portuguese Food Composition Table.
- Tempeh’s contribution to the methylation cyclePublication . Serôdio, Ana; Moreira, Tiago; Motta, C.; Castanheira, IsabelTempeh is a plant -based fermented food consumed as an alternative source of protein and vitamin B12 and Vitamin B9. The objective of this study is to compare the contents of vitamin B12 and amino acid profile of several cooked tempeh understand which way tempeh contributes to a healthy diet, regarding its protein composition. amino acid profile was determined by UPLC/PDA (Ultra performance liquid chromatography with photodiode array detector) and the protein quality by the calculation of protein scores (specially, methionine). Beyond that, different folate vitamers (Folic acid (FA), 5- methyltetrahydrofolate (5-MTHF), tetrahydrofolate (THF), 5-10- formyltetrahydrofolate, 5- formyltetrahydrofolate (5-CHOTHF) e 10- formyltetrahydrofolate (10-CHOTHF)) and different B12 vitamers (Hydroxycobalamin, Methylcobalamin and Cyanocobalamin) were determined by UPLC-MS/MS (Ultra performance liquid chromatography coupled to a triple quadrupole mass spectrometer with electrospray ionization (ESI)). tempeh was analyzed, one “raw” and two cooked (sautéed and stewed, after been marinated) obtained by samples from different brands and production sets, purchased in commercial surfaces. The results were carried out under a quality framework aligned with the requirements of Food Composition Databanks The sautéed sample is the one the most contribute for the population requirements, with 34,7% and 27,3% of total amino acids (for a woman with 55kg and a man with 70kg of weight, respectively), 7% of folates and 32% of B12 vitamin (particularly, hydroxycobalamin), following the “raw” sample and, finally, the marinated sample. In this way, the culinary method chosen for cooking the tempeh reveals to be an essential aspect in order to obtain higher nutritional value from it. The protein score reveals the existence of limiting amino acids in all tempeh samples, with methionine being one of them, whose contribution to daily needs, in the sautéed sample, is 26.4% for women and 20.7% for men, whose weight is 55kg and 70kg, respectively. This study reveals that tempeh is a good source of Vitamin B12 should be consumed in combination with a methionine-rich cereal, such as buckwheat avoiding confine the methylation cycle.