Browsing by Author "Oliveira, Helena"
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- Effects of industrial boiling on the nutritional profile of common octopus (Octopus vulgaris)Publication . Oliveira, Helena; Muniz, José António; Bandarra, Narcisa Maria; Castanheira, Isabel; Coelho, Inês Ribeiro; Delgado, Inês; Gonçalves, Susana; Lourenço, Helena Maria; Motta, Carla; Duarte, Maria Paula; Nunes, Maria Leonor; Gonçalves, AmparoIndustrial cooking of common octopus (Octopus vulgaris) under well-established procedures is advantageous for current consumers, which demand healthy and convenient food. This work aimed to evaluate the e ect of industrial water boiling, without the addition of salt, on the nutritional profile of common octopus. True retentions (TRs) were calculated for essential nutrients and toxic elements. After boiling, the moisture content decreased, resulting in a concentration of other constituents (protein, fat, fatty acids, majority of amino acids, phosphorus, zinc, and iodine). High TRs were obtained for some essential nutrients: 90.2% (eicosapentaenoic acid, EPA), 89.1% (docosahexaenoic acid, DHA), 74.6% (indispensable amino acids, IAA), and 86.8% (iodine). In both raw and boiled octopus, polyunsaturated fatty acids (252.2 and 425.1 mg/100 g), leucine (940.1 and 1613.4 mg/100 g), glutamate (1971.5 and 3257.1 mg/100 g), sodium (393.3 and 332.5 mg/100 g), and zinc (12.6 and 16.6 mg/kg) were, respectively, the most abundant fatty acids, IAA, dispensable amino acids, macro, and micro elements. Cadmium, lead, and mercury levels found in boiled octopus were 0.02, 0.10, and 0.08 mg/kg, respectively. The consumption of 150 g (usual portion) of boiled octopus is advisable because it contributes to significant daily intakes of EPA+DHA (>100%), selenium (75.6%), and iodine (12.4%), and 25% of the daily adequate intake of sodium for adults.
- 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.
- Physicochemical properties of iodine and selenium biofortified Sparus aurata and Cyprinus carpio during frozen storagePublication . Barbosa, Vera; Camacho, Carolina; Oliveira, Helena; Anacleto, Patrícia; Maulvault, Ana Luisa; Delgado, Inês; Ventura, Marta; Dias, Jorge; Ribeiro, Laura; Pousão-Ferreira, Pedro; Eljasik, Piotr; Panicz, Remigiusz; Sobczak, Małgorzata; Tsampa, Kalliopi; Karydas, Andreas; Nunes, Maria Leonor; Carvalho, Maria Luísa; Martins, Marta; Marques, AntónioFish biofortification with natural ingredients like iodine-rich macroalgae and selenized-yeast is an excellent strategy to enhance the nutritional quality of farmed fish. This study aimed to assess the effect of frozen storage during 12-months on physicochemical quality of biofortified seabream (Sparus aurata) and carp (Cyprinus carpio). Frozen storage reduced iodine content in biofortified seabream fillets (17%), as well as selenium content in biofortified carp fillets (24%). Yet, biofortified fillets still presented enhanced iodine and selenium contents at the end of the storage period. Increased lipid oxidation (3.45 mg MDA kg-1 for seabream and 2.41 mg MDA kg-1 for carp) and decreased water holding capacity (23-29% for seabream and 14-23% for carp) was observed during storage, whereas major changes in colour and texture occurred after 45 days (seabream) and 225 days (carp) of storage. In general, biofortified fish fillets maintained their nutritional value and quality after 360 days of frozen storage.
- Valorisation of sea urchin (Paracentrotus lividus) gonads through canningPublication . Camacho, Carolina; Oliveira, Helena; Serrano, Carmo; Delgado, Inês; Coelho, Inês; Pedro, Sónia; Lourenço, Helena; Bandarra, Narcisa M.; Marques, António; Pessoa, M. Fernanda; Gonçalves, Amparo; Nunes, M. LeonorFresh sea urchin (Paracentrotus lividus) gonads are a delicacy with short seasonal availability, very often heterogeneous in size and intrinsic characteristics. This study aimed to valorise this resource through the preparation of canned products (with/without Porphyra spp.) and evaluate their physicochemical and sensory quality (3–12 months). Canning contributed to a decrease in protein, K and most carotenoids contents; and a concentration of lipids, ash, Na and Se levels. A simulated 12-month ageing led to decrease the protein and β-carotene contents; and the Na and lutein levels concentration. The macroalgae addition resulted in an orange, darker and less soft product, with higher carbohydrates, Na, Se and carotenoids contents. A 25 g-dose contributes to significant daily intakes of protein (8–9%), EPA+DHA (47–53%), I (35–62%) and Se (30–47%). The products were commercially stable/sterile and had good sensory acceptance. Overall, canning constitutes a strategy to provide a nutritionally balanced product available all year-round.