Percorrer por autor "Gil, Maria M"
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- Annual variations in the mineral element content of five fish species from the Portuguese coastPublication . Pinto, Filipa R.; Duarte, Ana M.; Silva, Frederica; Barroso, Sonia; Mendes, Susana; Pinto, Edgar; Almeida, Agostinho; Sequeira, Vera; Vieira, Ana Rita; Gordo, Leonel Serrano; Gil, Maria MThe most consumed fish species in Portugal do not correspond to the most caught fish species on the Portuguese coast. From the point of view of ocean sustainability and economics, it is important to study unexploited or underexploited fish species that have the potential to be introduced into the food market. This potential can be reflected by their nutritional value, where mineral elements are often overlooked despite their importance in human health. Therefore, it is important to study the elemental concentration of those fish species, which should also include seasonal variations of essential mineral elements such as Ca, P, Mg, Na, K, Fe, Cu, Mn, Zn, and I, and non-essential elements such as As, Ni, Cd, and Pb. This work is part of a project that studied five fish species with the potential to be brought to the market: three species with low commercial value (Trachurus picturatus, Spondyliosoma cantharus and Trigla lyra) and two species with no commercial value (Serranus cabrilla and Capros aper), caught over a year in the coast of Portugal. Mineral elements were quantified by ICP-OES (ICP-MS for I). The results showed that the studied fish species present significant elemental concentrations, similar to those found in the most caught fish species in Portugal. Trachurus picturatus was found to be a source of Fe, and all species are sources of I. Overall, Spondyliosoma cantharus proved to be the most element-rich species. Sensorially, Cu was related to “metallic odour” and Fe to “metallic flavour”, and I was related to “seaweed odour” and “seawater flavour”. Additionally, toxic elements such as Cd, Pb, Ni and As were not detected. The corresponding Hazard Quotients (HQ) show the safety of the consumption of these fish species concerning the content of potentially toxic elements.
- Bioaccessibility of antioxidants and fatty acids from Fucus spiralisPublication . Francisco, João; Horta, André; Pedrosa, Rui; Afonso, Cláudia; Cardoso, Carlos; Bandarra, Narcisa M.; Gil, Maria MFucus spiralis is an edible brown seaweed (SW) found in the Portuguese Coast. It has been reported to have high antioxidant activity, which may elicit a potential use for the food industry. However, little information is available on how the SW behaves during the digestive process and how the freeze-drying process might affect the bioaccessibility of the di erent compounds. Therefore, antioxidant activity, total polyphenols, lipid, and fatty acid contents were measured before and after in vitro simulation of the human digestive process, both in fresh and freeze-dry SW. F. spiralis had a lipid content of 3.49 +- 0.3% of dry weight (DW), which is a usual amount described for this SW genus. The total lipid bioaccessibility was 12.1 +- 0.1%. The major omega-3 fatty acid detected was eicosapentaenoic acid, 7.5 +- 0.1%, with a bioaccessibility percentage of 13.0 +- 1.0%. Four different methods—total phenolic content (TPC), ferric reducing antioxidant power (FRAP), oxygen radical absorbance capacity (ORAC), and 1,1-diphenyl-2-picryl-hydrazyl (DPPH)—were used to assess the antioxidant activity of F. spiralis. The bioaccessibility of the antioxidants studied, ranged between 42.7% and 59.5%, except the bioaccessibility of polyphenols in freeze-dried SW (23.0% +- 1.0%), suggesting that the freeze-drying process reduces the bioaccessibility of these compounds.
- Characterization of nutritional, physicochemical, and phytochemical composition and antioxidant capacity of three strawberry “Fragaria X ananassa Duch.” Cultivars (“Primoris”, “Endurance”, and “Portola”) from western region of PortugalPublication . Ganhão, Rui; Pinheiro, Joaquina; Tino, Clara; Faria, Hugo; Gil, Maria MIn this study, nutritional composition (protein, lipids, carbohydrates, ash, and moisture), physicochemical properties (soluble solid content, titratable acidity, texture and instrumental colour on surface, and internal section), phytochemicals (total phenolic content and anthocyanin content), and antioxidant capacity (DPPH—2,2'-diphenyl-1-picrylhydrazyl radical scavenging capacity and ferric-reducing antioxidant power) of three strawberry (Fragaria X ananassa Duch.) cultivars (cv. “Primoris”, cv. “Endurance”, and cv. “Portola”) produced in the western region of Portugal (Caldas da Rainha) were evaluated. From the obtained, results no significant differences (P > 0.05) in nutritional composition were detected in all of the cultivars; with the exception of lower protein content observed in cv. “Portola” (0.57 g/100 g +- 0.04; P < 0.05). Regarding the a* value of whole strawberry fruits, no significant differences (P > 0.05) were found in any of the cultivars, which revealed a similar redness. The cv. “Endurance” revealed the highest bioactivity content compared to the other cultivars. Overall, these results provide important information about the high quality of strawberry produced in the western region of Portugal and may be used as a tool for adding value to a functional food in the Mediterranean diet due to the phytochemical composition and nutritional value of strawberry fruits.
- Development, characterisation, and consumer acceptance of an innovative vegan burger with seaweedPublication . Fernandes, Wilson D.; Pinto, Filipa R.; Barroso, Sónia; Gil, Maria MWhat consumers choose when purchasing food is of most importance to promote sustainability. The consumption of more sustainable foods should be stimulated, for example, by using more sustainable ingredients and by consumer education. Therefore, an innovative and highly nutritious vegan burger with seaweed (VBS) was developed using sustainable ingredients, such as pulses—grass pea (Lathyrus sativus L.) and chickpea (Cicer arietinum L.)—and the seaweed Dulse (Palmaria palmata L.) from aquaculture. VBS was analysed for its physico-chemical and nutritional characteristics, including antioxidant activity (DPPH, TPC) and fatty acid and mineral element profiles. Shelf life and consumer acceptability were determined. The VBS was shown to be a source of protein (8.01 ± 0.14% fresh weight (FW)), fibre (5.75% FW), and mineral elements, such as P, Fe, rich in Mg, Mn, and Cu, while having low sodium content. Moreover, it presents a low sugar content. Furthermore, no antioxidant activity was detected. The pasteurised and vacuum-packed product had a shelf life of 90 days and was well accepted by consumers (64.0% acceptance). It may be concluded that an innovative VBS, nutritionally rich and with a shelf life of 90 days, was developed and well accepted by consumers, which is a good addition to a rich and diverse diet.
- Heat inactivation of Listeria innocua in broth and food products under non-isothermal conditionsPublication . Miller, Fátima A.; Ramos, Bárbara F.; Gil, Maria M; Brandão, Teresa R.S.; Teixeira, Paula; Silva, Cristina L.M.The objective of this work was to study the effect of three linear temperature profiles (heating rates of 1.5, 1.8 and 2.6 °C/min, from 20 to 65 °C) on Listeria innocua inactivation in liquid medium. The inactivation was also analyzed in artificially contaminated parsley (heating rate of 1.8 °C/min) and throughout a frying process, using a pre-cooked frozen food as case study. Inactivation showed a sigmoidal behaviour and all data was fitted with a Gompertz-inspired model. Results demonstrated that, in liquid media, Listeria inactivation is influenced by the temperature profile used. As heating rate increases, the shoulder decreases and the tail effect disappears. If Listeria was in parsley, its heat resistance increased (for identical experimental conditions in broth). Besides model adequacy was proven in all studied situations, the heating rate affected parameters’ precision.
- Mathematical Models for Prediction of Temperature Effects on Kinetic Parameters of Microorganisms’ Inactivation: Tools for Model Comparison and Adequacy in Data FittingPublication . Gil, Maria M; Miller, Fátima A.; Brandão, Teresa R. S.; Silva, Cristina L. M.Microbial inactivation often follows a sigmoidal kinetic behaviour, with an initial lag phase, followed by a maximum inactivation rate period and tending to a final as ymptotic value. Mathematically, such tendencies may be de scribed by using primary kinetic models (Gompertz based model is one example) that describe microbial survival throughout processing time when stressing conditions are ap plied. The parameters of kinetic models are directly affected by temperature. Despite the number of mathematical equa tions used to describe the dependence of the kinetic parame ters on temperature (so-called secondary models), there is a lack of studies regarding model comparison and adequacy in data fitting. This work provides a review of mathematical models that describe the temperature dependence of kinetic parameters related to microbial thermal inactivation. Regression analysis schemes and tests seeking model compar ison are presented. A case study is included to provide guid ance for the assessment of secondary model adequacy and regression analyses procedures. When modelling temperature effects on sigmoidal inactivation kinetics of microorganisms, one should be aware about the regression methodology ap plied. The most adequate models according to the two-step regression methodology may not be the best selection if a global fit is applied.
- Phytopharmacological strategies in the management of type 2 diabetes MellitusPublication . Duarte, Ana M.; Guarino, Maria P.; Barroso, Sonia; Gil, Maria MType 2 Diabetes Mellitus (T2DM) is a chronic disease which corresponds to 90% of the worldwide cases of diabetes, mainly due to epigenetic factors such as unhealthy lifestyles. First line therapeutic approaches are based on lifestyle changes, most of the time complemented with medication mostly associated with several side e ects and high costs. As a result, the scientific community is constantly working for the discovery and development of natural therapeutic strategies that provide lower financial impact and minimize side e ects. This review focus on these nature-based therapeutic strategies for prevention and control of T2DM, with a special emphasis on natural compounds that present pharmacological activity as dipeptidyl peptidase-4 (DPP4), alpha-amylase, alpha-glucosidase, lipase, and protein tyrosine phosphatase 1B (PTP1B) inhibitors.
- Quality assessment of chilled and frozen fish: mini reviewPublication . Duarte, Ana M.; Silva, Frederica; Pinto, Filipa R.; Barroso, Sonia; Gil, Maria MFish is a very perishable food and therefore several storage strategies need to be employed to increase its shelf-life, guaranteeing its safety and quality from catch to consumption. Despite the advances in modern fish storage technologies, chilling and freezing are still the most common preservation methods used onboard. The present review aims to summarize strategies to increase the shelf-life of fresh (chilled) and frozen fish, as whole, gutted, or fillet, involving the assessment of different traditional cooling and freezing conditions of di erent fish species caught in different locations. Although there are other factors that influence the fish shelf-life, such as the fish species and the stress suffered during catch, storage time and temperature and the amount of ice are some of the most important. In addition, the way that fish is stored (whole, fillet, or gutted) also contributes to the final quality of the product. In most studies, whole chilled and frozen fish present longer shelf-life than those preserved as gutted and filleted. However, it should be noted that other factors related to the organism, capture method, and transport to the preparation/processing industry should be considered for shelf-life extension.
- Reproduction of the Blue Jack Mackerel, Trachurus picturatus, in Western Portugal: Microscopic gonad analysis reveals indeterminate fecundity and skipped spawning patternsPublication . Neves, Ana; Sequeira, Vera; Vieira, Ana Rita; Silva, Elisabete; Silva, Frederica; Duarte, Ana Marta; Mendes, Susana; Ganhão, Rui; Assis, Carlos; Rebelo, Rui; Magalhães, Maria Filomena; Gil, Maria M; Gordo, Leonel SerranoBlue jack mackerel, Trachurus picturatus, is the fifth most landed fish species in mainland Portugal, but information on its reproductive biology is scarce. From September 2018 to August 2019, 626 specimens were collected from commercial vessels to clarify the reproductive strategy of the T. picturatus population off the west coast of Portugal. The proportion and length range of males and females were similar. Only three of the specimens collected were categorized as immature, indicating that the fish caught in the fishery are primarily mature. The spawning season lasted from late January until the end of March, with gonadosomatic indices being similar for males and females. Fecundity was indeterminate, and estimated batch fecundity ranged between 6,798 (at 25.4 cm TL) and 302,358 oocytes (at 33.8 cm TL). The low number of females showing direct evidence of imminent or recent spawning suggests a low number of spawning events. In addition, 12.7% of females were considered non-reproductive due to ovary abnormalities including parasitic infection by Kudoa species, atretic structures and skipped spawning events. This study highlights the importance of accounting for skipped spawning events and ovary abnormalities in the management of species fisheries.
- Sabor & AlgasPublication . Gil, Maria M; Borges, Patrícia; Mendes, Susana; Mouga, TeresaO conhecimento e a exploração do mar foram definidos pelas autoridades nacionais entre as grandes linhas estratégicas para o desenvolvimento de Portugal. Por conseguinte, um amplo conjunto de oportunidades e desafios impelem todos os agentes do sistema científico e tecnológico a assumir uma postura proactiva. Deste modo, a criação de uma atividade económica forte e dedicada ao mar, assente em atividades de I&D, assume um carácter decisivo na sociedade atual. Efetivamente, uma das linhas estratégicas identificadas tem como pilar basal a procura de recursos alimentares marinhos, que possam contribuir para uma alimentação equilibrada e saudável do ser humano. Neste sentido, as algas marinhas poderão desempenhar um papel preponderante nessa área. De facto, e desde sempre, as populações ribeirinhas têm usado as algas na elaboração de remédios caseiros que depois eram usados no tratamento de diversos problemas de saúde. Essas aplicações são produto do conhecimento empírico de muitas gerações e, na maioria dos casos, desconhece-se o mecanismo de ação. No entanto, investigações recentes[1],[2],[3],[4], desenvolvidas com o objetivo de analisar os componentes e as causas que alteram o bom funcionamento do organismo humano, dão provas concretas da importância das algas marinhas na saúde humana. A realidade demonstra que a evolução científica torna cada vez mais evidente (e pertinente) a necessidade de encontrar novos caminhos na pesquisa de alimentos diferenciadores, que promovam uma dieta equilibrada e com claros benefícios para a saúde humana.