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Browsing by Issue Date, starting with "2023-06-22"

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  • The first harmonised total diet study in Portugal: Vitamin D occurrence and intake assessment
    Publication . Dias, Maria da Graça; Vasco, Elsa; Ravasco, Francisco; Oliveira, Luísa
    Vitamin D acts in calcium and phosphate homeostasis and also as an immunomodulatory hormone. To estimate the vitamin D intake by the ‘adults’ and ‘elderly’ Portuguese populations TDS methodology was used, since in the absence of skin UVB exposure, food and supplements are the only vitamin D sources. Vitamin D was quantifiable in 78 (24 from the fish group) of the 164 TDS samples. Sea bream contained the most vitamin D (13.8 µg/100 g), followed by plaice (9.2 µg/100 g). MCRA software (semi-probabilistic approach) was used to estimate the median vitamin D intake that ranged between 2.47 (‘adults’ ‘males’) − 1.45 (‘elderly’ ‘females’) µg/day, well below the Dietary Reference Values (5–15 µg/day). Plaice, sea bream and sardine were the main contributors to intake. A prevalence of 94% inadequate vitamin D intake for ‘adults’ and ‘elderly’ was found based on the estimated average requirement of 10 µg/day.
    2023-06-22Journal article Open access Show more
  • LDPE and PLA Active Food Packaging Incorporated with Lemon by-Products Extract: Preparation, Characterization and Effectiveness to Delay Lipid Oxidation in Almonds and Beef Meat
    Publication . Andrade, M.A.; Barbosa, C.H.; Mariño-Cortegoso, S.; Barbosa-Pereira, L.; Sendón, R.; Buonocore, G.G.; Stanzione, M.; Coelho, A.; Correia, C.B.; Saraiva, M.; Quirós, A.R.; Vilarinho, F.; Khwaldia, K.; Silva, A.S.; Ramos, F.
    Low-density polyethylene-based packaging with 4% lemon extract (LDPE/4LE) and two polylactic-based (PLA) packaging materials with 4% and 6% lemon extract (PLA/PEG/4LE and PLA/6LE) were produced. O2 and water permeability tests were performed, the total and individual phenolic compounds content were measured, and the films’ antioxidant activities were determined. The films’ ability to delay lipid oxidation was tested in two model foods: almonds, packaged with LDPE/4LE, PLA/4LE and PLA/6LE for a maximum period of 60 days at 40 °C (accelerated assay); and beef meat, packaged with the PLA/6LE for a maximum period of 11 days at 4 °C. The LE improved the WVP in all of the active films by 33%, 20% and 60% for the LDPE/4LE, PLA/4LE and PLA/6LE films, respectively. At the end of 10 days, the migration of phenolic compounds through the PLA films was measured to be 142.27 and 114.9 μg/dm2 for the PLA/4LE and PLA/6LE films, respectively, and was significantly higher than phenolic compounds migration measured for the LDPE/4LE (15.97 μg/dm2). Naringenin, apigenin, ferulic acid, eriocitrin, hesperidin and 4-hydroxybenzoic acid were the main identified compounds in the PLA, but only 4-hydroxybenzoic acid, naringenin and p-coumaric acid were identified in the LDPE films. Regarding the films’ ability to delay lipid oxidation, LDPE/4LE presented the best results, showing a capacity to delay lipid oxidation in almonds for 30 days. When applied to raw beef meat, the PLA/6LE packaging was able to significantly inhibit lipid oxidation for 6 days, and successfully inhibited total microorganisms’ growth until the 8th day of storage.
    2023-06-22Journal article Open access Show more