DAN - Artigos em revistas internacionais
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- 12th IFDC 2017 special issue – Iodine, selenium and iron contents in Portuguese key foods as consumedPublication . Delgado, Inês; Ventura, Marta; Gueifão, Sandra; Coelho, Inês; Nascimento, Ana Cláudia; Silva, José Armando L.; Castanheira, IsabelIodine, selenium and iron are micronutrients essential for thyroid hormone synthesis causing their low plasma levels an additional risk of autoimmune thyroid diseases. A Portuguese TDS pilot study representative of diets in Portugal was carried out, since foods are the main natural sources of these micronutrients. Six hundred and twenty-four samples were collected based on local markets and later analysed in pools of ten meat samples, twenty-seven fish, nine chicken eggs and six cow dairy products. The iodine and selenium contents were determined using ICP-MS after alkaline (iodine) or acid digestion (selenium) and iron by ICP-OES after acid digestion. The highest content of three oligoelements was detected in fish. Meat had lower iodine content and the dairy products lower selenium and iron levels. Sardine presented significant different levels in summer and winter for iodine, and in summer and autumn for selenium, mackerel had diverse contents of iron in summer and autumn. The contribution of salmon and milk for iodine RNI was around 40%, for children and adults. Shrimp is also the food with more selenium, exceeding 1.5 times the % RNI for children and adults females, while iron maximum contribution was observed in meat for children and adult males.
- 25 years of European Union (EU) quality schemes for agricultural products and foodstuffs across EU Member StatesPublication . Albuquerque, T.G.; Oliveira, M. Beatriz P.; Costa, H.S.Consumers are increasingly turning their attention to the quality and origin of products that they consume. European Union (EU) quality schemes are associated with a label, which was introduced to allow consumers to perform an informed choice and to protect producers from unfair practices. This present study provides an overview of the last 25 years of EU quality schemes [Protected Designations of Origin (PDO), Protected Geographical Indications (PGI) and Traditional Specialities Guaranteed (TSG)] on agricultural products and foodstuffs across the 28 EU Member States. According to the results, it was possible to conclude that Southern European countries have the highest number of registered products. The most used EU quality scheme is PGI, followed by PDO. Concerning the analysis of the evolution in the last 25 years, the number of registered products among EU Member States has increased significantly. The fruit, vegetables and cereals (fresh or processed) category is the one that accounts for the highest percentage (26.8%) of registered products, followed by cheeses and meat products (cooked, salted, smoked) categories, with 17.2% and 13.5%, respectively. Further investigations should address consumer preferences, knowledge and attitudes, especially Northern European countries with a lower number of registered products. Moreover, the investigation and registration of products should be encouraged among all EU Member States to allow the maintenance of important elements of the history, culture and heritage of the local areas, regions and countries. © 2017 Society of Chemical Industry.
- 3-MCPD Occurrence in Vegetable Oils: Impact on Human Nutrition and Future ChallengesPublication . Albuquerque, T.G.; Oliveira, M.B.P.P.; Costa, H.S.Over the last years, the global production of vegetable oils increased, and palm oil is still the most produced vegetable oil, followed by soybean, rapeseed and sunflower oils. Processing of vegetable oils is essential to remove impurities from the oil and to assure their quality and safety. Nonetheless, some of the applied conditions, namely during deodorization, can lead to the formation of contaminants, such as chloropropanols. In this review, an overview of the occurrence of 3-monochloropropane-1,2-diol in vegetable oils, as well as its potential impact on human nutrition, based on exposure assessment to this contaminant, and future challenges are discussed. According to this literature review, notable differences are found for the occurrence of 3-monochloropropane-1,2-diol in the different vegetable oils, but also among the same type of oil, which is possibly due to the geographical origin of samples, their composition, but also due to the processing conditions applied. It has been observed that unprocessed oils/fats have non-detectable or very low amounts of 3-monochloropropane-1,2 diol, while the refined oils have high amounts. Amongst the reviewed data, the highest values reported were for rice bran oil (1449 - 2564 mg/kg) and edible blending oil (1367 mg/kg). For instance, for palm oil, which is the most widely consumed vegetable oil, the values for 3 monochloropropane-1,2-diol ranged from not detected to 540 mg/kg. With respect to mitigation strategies, the use of radical scavengers, such as phenolic compounds, is efficient, but there is still a lot of work to be done in this area of research. Regarding exposure assessment to this contaminant, few studies have focused on this subject, but the reported results indicate that the mean exposure value is lower than the tolerable daily intake (2 µg/kg of body weight/day). Nonetheless, among the different food groups evaluated for exposure assessment, vegetable oils/fats were identified as the major contributor for children. In the near future, it is crucial to evaluate other processing conditions, namely cooking methods (e.g. frying and baking), since it can have a significant impact on the occurrence of this hazardous compound. Also, it is necessary to monitor the occurrence of 3-monochloropropane-1,2-diol in other foodstuffs, to accurately estimate the exposure assessment.
- 4-hydroxy-2-alkenals in foods: a review on risk assessment, analytical methods, formation, occurrence, mitigation and future challengesPublication . Albuquerque, T.G.; Costa, H.S.; Oliveira, M.B.P.P.Undoubtedly, significant advances were performed concerning 4-hydroxy-2-alkenals research on foods, and their formation by double oxidation of polyunsaturated fatty acids. But further studies are still needed, especially on their occurrence in foods enriched with n-3 and n-6 fatty acids, as well as in foods for infants and processed foods. Major factors concerning the formation of 4-hydroxy-2-alkenals were discussed, namely the influence of fatty acids composition, time/temperature,processing conditions, salt, among others. Regarding mitigation, the most effective strategies are adding phenolic extracts to foods matrices, as well as other antioxidants, such as vitamin E. Exposure assessment studies revealed 4-hydroxy-2-alkenals values that could not be considered a risk for human health. However, these toxic compounds remain unaltered after digestion and can easily reach the systemic circulation. Therefore, it is crucial to develop in vivo research, with the inclusion of the colon phase, as well as, cell membranes of the intestinal epithelium. In conclusion, according to our review it is possible to eliminate or effectively decrease 4-hydroxy-2-alkenals in foods using simple and economic practices.
- 4-Hydroxynonenal: a parameter of quality and safety of vegetable oilsPublication . Albuquerque, T.G.; Oliveira, M.B.P.P.; Silva, M.A.; Costa, H.S.Due to several factors, namely social, economic and technical, people have less time to spend in food preparation. Consequently, the consumption of fried and pre-fried foods has been increasing due to its easy preparation. This behaviour has been linked to an increase in the intake of fats and oils subjected to high temperatures. Oils and fats are previously processed (refining) to improve their quality, stability and safety. Despite the removal of a large amount of impurities from the oil that influence negatively their quality, some processing conditions can often originate new compounds with additional health hazards.
- Acid liquefaction of potato (Solanum tuberosum) and sweet potato (Ipomoea batatas) cultivars peels – Pre-screening of antioxidant Aactivity total phenolic and sugar contentsPublication . Mateus, Maria Margarida; Ventura, Patrícia; Rego, Andreia; Motta, Carla; Castanheira, Isabel; Bordado, João Moura; dos Santos, Rui GalhanoIn the present study, the liquefaction of both regular and sweet potato peels was conducted to investigate the bio-oil produced, the sugar and total phenolic content, and antioxidant activity. Initially, the bio-oil obtained after liquefaction was partitioned into two different fractions, a hydrophilic fraction and the other consisted of the portion that contained the apolar compounds. Afterward, the samples of the whole bio-oil, aqueous extract, and organic phase of both cultivars were analyzed by attenuated total reflection- Fourier Transform infrared (ATR-FTIR) spectroscopy, hydroxyl number, and acid value. This was done in combination with assessment of the sugar and total phenolic contents and antioxidant activity. The samples demonstrated a considerable content of phenolic moieties in their composition. The antioxidant activity, which was assessed by the 2,2-diphenyl-1-picrylhydrazyl radical method, revealed that the antioxidants of the liquefied products and its extracts were generally better than that of butylated hydroxytoluene. Glucose, sucrose, and maltose were identified and quantified within all of the samples.
- Active Edible PackagingPublication . Barbosa, Cássia; Andrade, Mariana; Vilarinho, Fernanda; Fernando, Ana; Sanches-Silva, AnaDefinition: Active edible packaging is a food packaging made of comestible bioproducts and active compounds that interacts with the food. The bioproducts, usually biopolymers, must be recognized as safe and with characteristics to be consumed by humans—comestible—and not toxic and capable of carrying an active compound, like anti-browning agents, colorants, flavors, nutrients, antimicrobial and/or antioxidant compounds, in order to extend the product shelf-life, reduce contamination and maintain or even enhance the nutritional value.
- Active Flexible Films for Food Packaging: A ReviewPublication . Azevedo, Ana G.; Barros, Carolina; Miranda, Sónia; Machado, Ana Vera; Castro, Olga; Silva, Bruno; Saraiva, Margarida; Silva, Ana Sanches; Pastrana, Lorenzo; Carneiro, Olga Sousa; Cerqueira, Miguel A.Active food packaging is a dynamic area where the scientific community and industry have been trying to find new strategies to produce innovative packaging that is economically viable and compatible with conventional production processes. The materials used to develop active packaging can be organized into scavenging and emitting materials, and based on organic and inorganic materials. However, the incorporation of these materials in polymer-based flexible packaging is not always straightforward. The challenges to be faced are mainly related to active agents' sensitivity to high temperatures or difficulties in dispersing them in the high viscosity polymer matrix. This review provides an overview of methodologies and processes used in the production of active packaging, particularly for the production of active flexible films at the industrial level. The direct incorporation of active agents in polymer films is presented, focusing on the processing conditions and their effect on the active agent, and final application of the packaging material. Moreover, the incorporation of active agents by coating technologies and supercritical impregnation are presented. Finally, the use of carriers to help the incorporation of active agents and several methodologies is discussed. This review aims to guide academic and industrial researchers in the development of active flexible packaging, namely in the selection of the materials, methodologies, and process conditions.
- Active polylactic acid film incorporated with green tea extract: Development, characterization and effectivenessPublication . Martins, Carla; Vilarinho, Fernanda; Sanches-Silva, A.; Andrade, Mariana; Machado, A.; Vaz, M.F.; Ramos, F.A new antioxidant active packaging film has been developed based on polylactic acid (PLA) in which green tea extract (GTE) has been immobilized by extrusion. Two GTE concentrations were tested, 1% (w/w) and 2% (w/ w). Four GT samples were compared regarding their antioxidant capacity (by DPPH radical scavenging method and β-carotene bleaching method), total phenolics content (TPC) and total flavonoids content (TFC). The commercial GTE presented with highest antioxidant capacity by the DPPH radical assay (EC50=0.12 ± 0.00 mg/mL) and the highest TPC (416 ± 9.95 mg gallic acid equivalents (GAE)/g extract) and it was selected to be incorporated in the active film. Films were evaluated regarding their mechanical properties (e.g. tensile strength decreased 12% with the incorporation of GTE in the PLA matrix and strain at break increased 9.6 and 36% with the addition of 1 and 2% of GTE) and water vapour transmission rates (watervapour barrier properties improved with the addition of higher amounts of GTE). The study of the effectiveness of PLA/GTE films against lipid oxidation was performed by the following methods: peroxide value, p-anisidine value, thiobarbituric acid reactive substances (TBARS) assay and hexanal monitoring, after packaging smoked salmon slices during different storage times (0, 7, 15, 30, 45 and 60 days). The results showed that the incorporation of GTE in the PLA films protects the smoked salmon from lipid oxidation in the different storage times tested. However, additional studies should be performed to better understand the GTE mechanism of action as the results suggest a pro-oxidant effect of PLA/GTE 2% after 60 days of storage and to evaluate the potential antimicrobial activity of active films.
- Adolescents' capacity to take action on obesity: A concurrent controlled before‐and‐after study of the European CO‐CREATE projectPublication . Herstad, Sondre Haugsbø; Grewal, Navnit Kaur; Banik, Anna; Klepp, Knut‐Inge; Knai, Cecile; Luszczynska, Aleksandra; Mendes, Sofia; Rito, Ana; Rutter, Harry; Lien, NannaThis study evaluated the effect on reported readiness for action and attitudes toward obesity prevention among older adolescents (mean age 17) who took part in a youth-led participatory action research European initiative (CO-CREATE Youth Alliances)compared with a comparison group that acted as controls. This was a concurrent before-and-after controlled study across five countries and took place between September 2019 and October 2020. Adolescents (n=159) recruited from schools and youth organizations came together with researchers and formed 15 Youth Alliances. An online questionnaire measuring their readiness for action and attitudes toward obesity prevention was administered. Alliance members (n=62) who filled in the questionnaire at both baseline and postinitiative, and adolescents from the comparison group (n=132) who completed the questionnaire twice were included in the main analysis. Two-level linear mixed models controlling for country-related variance were fitted. Alliance members scored significantly higher than the comparison group on two factors in each of the readiness for action, responsibility, and drivers of behavior concepts. The findings suggest that involving youth in co-creating policies to prevent obesity may increase adolescents' readiness for action and promote a shift in adolescents' conceptualization of obesity from an individual perspective to a societal responsibility and drivers of behavior.