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Mackerel and Seaweed Burger as a Functional Product for Brain and Cognitive Aging Prevention

2024-04-26Journal article Open access
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dc.contributor.authorCardoso, Carlos
dc.contributor.authorValentim, Jorge
dc.contributor.authorGomes, Romina
dc.contributor.authorMatos, Joana
dc.contributor.authorRego, Andreia
dc.contributor.authorCoelho, Inês
dc.contributor.authorDelgado, Inês
dc.contributor.authorMotta, Carla
dc.contributor.authorCastanheira, Isabel
dc.contributor.authorPrates, José A.M.
dc.contributor.authorBandarra, Narcisa M.
dc.contributor.authorAfonso, Cláudia
dc.date.accessioned2025-03-24T15:42:38Z
dc.date.available2025-03-24T15:42:38Z
dc.date.issued2024-04-26
dc.description(This article belongs to the Special Issue Novel Food and Beverages: Production and Characterization: 2nd Edition)
dc.description.abstractMost world countries are experiencing a remarkable aging process. Meanwhile, 50 million people are affected by Alzheimer’s disease (AD) and related dementia and there is an increasing trend in the incidence of these major health problems. In order to address these, the increasing evidence suggesting the protective effect of dietary interventions against cognitive decline during aging may suggest a response to this challenge. There are nutrients with a neuroprotective effect. However, Western diets are poor in healthy n-3 polyunsaturated fatty acids (n-3 PUFAs), such as docosahexaenoic acid (DHA), iodine (I), and other nutrients that may protect against cognitive aging. Given DHA richness in chub mackerel (Scomber colias), high vitamin B9 levels in quinoa (Chenopodium quinoa), and I abundance in the seaweed Saccorhiza polyschides, a functional hamburger rich in these nutrients by using these ingredients was developed and its formulation was optimized in preliminary testing. The effects of culinary treatment (steaming, roasting, and grilling vs. raw) and digestion on bioaccessibility were evaluated. The hamburgers had high levels of n-3 PUFAs in the range of 42.0–46.4% and low levels of n-6 PUFAs (6.6–6.9%), resulting in high n-3/n-6 ratios (>6). Bioaccessibility studies showed that the hamburgers could provide the daily requirements of eicosapentaenoic acid (EPA) + DHA with 19.6 g raw, 18.6 g steamed, 18.9 g roasted, or 15.1 g grilled hamburgers. Polyphenol enrichment by the seaweed and antioxidant activity were limited. The hamburgers contained high levels of Se and I at 48–61 μg/100 g ww and 221–255 μg/100 g ww, respectively. Selenium (Se) and I bioaccessibility levels were 70–85% and 57–70%, respectively, which can be considered high levels. Nonetheless, for reaching dietary requirements, considering the influence of culinary treatment and bioaccessibility, 152.2–184.2 g would be necessary to ensure daily Se requirements and 92.0–118.1 g for I needs.pt_PT
dc.description.sponsorshipThe experimental work was funded by international and national funds through FCT—Fundação para a Ciência e a Tecnologia, I.P., CIISA grant (UIDB/00276/2020) and AL4AnimalS grant (LA/P/0059/2020), I9 + PROALGA (Ref.: 16-01-03-FMP-0011), and InterReg AQUAFISH 0.0 (EAPA_0062/2022) entitled “Improving the acceptance and social awareness in the consumption of sustainable marine food products developed under the zero-waste philosophy”. The author Joana Matos also acknowledges the project AQUAFISH 0.0 (EAPA_0062/2022).pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationFoods. 2024 Apr 26;13(9):1332. doi: 10.3390/foods13091332.pt_PT
dc.identifier.doi10.3390/foods13091332pt_PT
dc.identifier.issn2304-8158
dc.identifier.pmid38731702
dc.identifier.urihttp://hdl.handle.net/10400.18/10460
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPI
dc.relationCentre for Interdisciplinary Research in Animal Health
dc.relationAssociate Laboratory for Animal and Veterinary Sciences
dc.relation.hasversionhttps://www.mdpi.com/2304-8158/13/9/1332
dc.relation.publisherversionhttps://www.mdpi.com/2304-8158/13/9/1332pt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectAgingpt_PT
dc.subjectAlgaept_PT
dc.subjectBioavailabilitypt_PT
dc.subjectFatty Acidspt_PT
dc.subjectFish and Fish Productspt_PT
dc.subjectComposição dos Alimentospt_PT
dc.titleMackerel and Seaweed Burger as a Functional Product for Brain and Cognitive Aging Preventionpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleCentre for Interdisciplinary Research in Animal Health
oaire.awardTitleAssociate Laboratory for Animal and Veterinary Sciences
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00276%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/LA%2FP%2F0059%2F2020/PT
oaire.citation.issue9pt_PT
oaire.citation.startPage1332pt_PT
oaire.citation.titleFoods
oaire.citation.volume13pt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isProjectOfPublication17f6ecf9-26db-4596-b594-6b8e97bb3f5c
relation.isProjectOfPublication93de5af7-dedc-4696-ae11-592584b020a8
relation.isProjectOfPublication.latestForDiscovery17f6ecf9-26db-4596-b594-6b8e97bb3f5c

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