Pastas enriched in Fucus vesiculosus: nutritional evaluation and biological properties

Detalhes bibliográficos
Autor(a) principal: Afonso, Nuno Filipe Costa
Data de Publicação: 2019
Tipo de documento: Dissertação
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10773/30034
Resumo: Despite their worldwide abundancy, algae are still considered an underexploited resource with a lot of interest in several industries, namely food and pharmaceuticals. Several reports comparing the diets of different countries, associate seaweed consumption with the oriental welfare and vitality contrarily to western societies. Within all three classes of edible seaweeds, those belonging to Phaeophyta have been receiving a lot of attention particularly due to their abundance in complex polysaccharides, phlorotannins, fucoxanthin and iodine. This work reports the nutritional composition (total fibre content, protein, ash and minerals) and phytochemical content (pigments and phlorotannins) of a pasta fortified with 1% and 5.5% of brown seaweed Fucus vesiculosus, prior and after the cooking process. In parallel the biological activities were evaluated namely antioxidant potential and capacity of inhibiting three metabolic enzymes, α-amylase, α-glucosidase and pancreatic lipase. Lastly, mineral bioaccessibility and bioavailability was accessed. Overall, the gathered results demonstrate that with each increasing seaweed concentration there is a tendency of improving several parameters. On a first approach, both fibres and ash contents increased up to 48% and 60%, respectively, while protein content remained unchanged. Further confirming the higher levels of ash on enriched samples, iodine content was augmented to around 91% of its initial concentration. Furthermore, F. vesiculosus contributed to a phytochemical increase, namely pigments, such as chlorophyll a (84%) and carotenoids (99%), and phlorotannins (87%) on the target pastas. Altogether, these results are most likely related to the improvement of the antioxidant capacity of the samples. Upon cooking, a general decrease on several contents was noted, namely protein, mineral and phytochemicals, which reflected a decline of the antioxidant property. The maintenance of fibre content upon this thermal processing possibly prompted to numerous effects, such as the retention of protein, to an extent, proving itself advantageous, but also the retention of minerals when submitted to simulated gastrointestinal digestion. Amongst all studied minerals, K and Mg fractions presented the highest percentages, 105% and 62% for the bioaccessible ones, and 56% and 24% for the bioavailable ones, respectively. Additionally, iodine stood out with a bioaccessible fraction of 82%. This element also had a bioavailability of 4%; however, it is estimated that the consumption of 100g of pasta could provide approximately 54% of its recommended daily dose. So, despite the positive developments and the good insight on the impact of both the seaweed incorporation and the cooking process, a lot of research is still required to optimize this product and to address the viability beyond in vitro assays.
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spelling Pastas enriched in Fucus vesiculosus: nutritional evaluation and biological propertiesPhaeophytaFucus vesiculosusFortified pastaNutritional compositionPhytochemicalsAntioxidant activityBioaccessibilityBioavailabilityDespite their worldwide abundancy, algae are still considered an underexploited resource with a lot of interest in several industries, namely food and pharmaceuticals. Several reports comparing the diets of different countries, associate seaweed consumption with the oriental welfare and vitality contrarily to western societies. Within all three classes of edible seaweeds, those belonging to Phaeophyta have been receiving a lot of attention particularly due to their abundance in complex polysaccharides, phlorotannins, fucoxanthin and iodine. This work reports the nutritional composition (total fibre content, protein, ash and minerals) and phytochemical content (pigments and phlorotannins) of a pasta fortified with 1% and 5.5% of brown seaweed Fucus vesiculosus, prior and after the cooking process. In parallel the biological activities were evaluated namely antioxidant potential and capacity of inhibiting three metabolic enzymes, α-amylase, α-glucosidase and pancreatic lipase. Lastly, mineral bioaccessibility and bioavailability was accessed. Overall, the gathered results demonstrate that with each increasing seaweed concentration there is a tendency of improving several parameters. On a first approach, both fibres and ash contents increased up to 48% and 60%, respectively, while protein content remained unchanged. Further confirming the higher levels of ash on enriched samples, iodine content was augmented to around 91% of its initial concentration. Furthermore, F. vesiculosus contributed to a phytochemical increase, namely pigments, such as chlorophyll a (84%) and carotenoids (99%), and phlorotannins (87%) on the target pastas. Altogether, these results are most likely related to the improvement of the antioxidant capacity of the samples. Upon cooking, a general decrease on several contents was noted, namely protein, mineral and phytochemicals, which reflected a decline of the antioxidant property. The maintenance of fibre content upon this thermal processing possibly prompted to numerous effects, such as the retention of protein, to an extent, proving itself advantageous, but also the retention of minerals when submitted to simulated gastrointestinal digestion. Amongst all studied minerals, K and Mg fractions presented the highest percentages, 105% and 62% for the bioaccessible ones, and 56% and 24% for the bioavailable ones, respectively. Additionally, iodine stood out with a bioaccessible fraction of 82%. This element also had a bioavailability of 4%; however, it is estimated that the consumption of 100g of pasta could provide approximately 54% of its recommended daily dose. So, despite the positive developments and the good insight on the impact of both the seaweed incorporation and the cooking process, a lot of research is still required to optimize this product and to address the viability beyond in vitro assays.Apesar da sua abundância natural, as algas ainda são consideradas um recurso pouco explorado, mas com muito interesse em diversos setores, nomeadamente alimentar e farmacêutico. Vários estudos que comparam as dietas de diferentes países, associam o consumo de algas marinhas ao bem-estar e vitalidade oriental contrariamente às sociedades mais ocidentais. Dentro das três classes de algas comestíveis, as pertencentes ao domínio Phaeophyta têm recebido muita atenção devido à sua abundância em polissacarídeos complexos, florotaninos, fucoxantina e iodo. Este trabalho reporta a composição nutricional (teor total de fibras, proteínas, cinzas e minerais) e o conteúdo em fitoquímicos (pigmentos e florotaninos) de uma massa alimentícia fortificada com 1% e 5.5% da alga castanha Fucus vesiculosus, antes e após o processo de cozimento. Paralelamente, foram investigadas algumas atividades biológicas, nomeadamente o potencial antioxidante e a capacidade de inibir três enzimas do metabolismo, α-amilase, αglucosidase e lipase pancreática. Por fim, foi avaliada a bioacessibilidade e biodisponibilidade dos minerais. No geral, os resultados obtidos demonstram que, com cada incremento de alga, houve uma tendência em melhorar vários parâmetros. Para as massas com 5.5% de alga, os teores de fibras e cinzas aumentaram até 48% e 60%, respetivamente, enquanto que o teor de proteínas permaneceu inalterado. Confirmando ainda os níveis mais altos de cinzas em amostras enriquecidas, o teor de iodo aumentou para cerca de 91% da sua concentração inicial. Além disso, a F. vesiculosus contribuiu para um aumento dos fitoquímicos, nomeadamente de pigmentos como clorofila a (84%) e carotenoides (99%), e florotaninos (87%) nas massas. De uma forma geral, esses resultados estarão relacionados com a notória melhoria da atividade antioxidante das amostras. Após o cozimento, observou-se uma diminuição dos vários conteúdos mencionados anteriormente, nomeadamente proteínas, minerais e fitoquímicos, que, por sua vez, refletiram também uma perda da atividade antioxidante. A manutenção do teor de fibras após esse processamento térmico possivelmente contribuiu para inúmeros efeitos, como a retenção de proteínas, até certo ponto, mas também a retenção de minerais quando submetidos a uma digestão gastrointestinal simulada. Entre todos os minerais estudados, destacaram-se as frações de K e Mg, com as percentagens mais elevadas, 105% e 62%, para as bioacessíveis, e 56% e 24%, para as biodisponíveis, respetivamente. Adicionalmente salienta-se o iodo, cuja bioacessibilidade atingiu os 82%. Para este elemento, a biodisponibilidade foi apenas 4%, no entanto, dada a sua elevada quantidade na massa cozida, estima-se que 100 g de massa poderá disponibilizar aproximadamente 54% da sua dose diária recomendada. Assim, apesar dos desenvolvimentos positivos e da boa perceção relativa ao impacto da incorporação de algas e do processo de cozimento, ainda serão necessárias mais pesquisas para otimizar este e outros produtos, e abordar a viabilidade além dos ensaios in vitro.2019-122019-12-01T00:00:00Z2022-01-13T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisapplication/pdfapplication/pdfhttp://hdl.handle.net/10773/30034engAfonso, Nuno Filipe Costainfo:eu-repo/semantics/embargoedAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-02-22T11:58:08Zoai:ria.ua.pt:10773/30034Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-20T03:02:16.156492Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Pastas enriched in Fucus vesiculosus: nutritional evaluation and biological properties
title Pastas enriched in Fucus vesiculosus: nutritional evaluation and biological properties
spellingShingle Pastas enriched in Fucus vesiculosus: nutritional evaluation and biological properties
Afonso, Nuno Filipe Costa
Phaeophyta
Fucus vesiculosus
Fortified pasta
Nutritional composition
Phytochemicals
Antioxidant activity
Bioaccessibility
Bioavailability
title_short Pastas enriched in Fucus vesiculosus: nutritional evaluation and biological properties
title_full Pastas enriched in Fucus vesiculosus: nutritional evaluation and biological properties
title_fullStr Pastas enriched in Fucus vesiculosus: nutritional evaluation and biological properties
title_full_unstemmed Pastas enriched in Fucus vesiculosus: nutritional evaluation and biological properties
title_sort Pastas enriched in Fucus vesiculosus: nutritional evaluation and biological properties
author Afonso, Nuno Filipe Costa
author_facet Afonso, Nuno Filipe Costa
author_role author
dc.contributor.author.fl_str_mv Afonso, Nuno Filipe Costa
dc.subject.por.fl_str_mv Phaeophyta
Fucus vesiculosus
Fortified pasta
Nutritional composition
Phytochemicals
Antioxidant activity
Bioaccessibility
Bioavailability
topic Phaeophyta
Fucus vesiculosus
Fortified pasta
Nutritional composition
Phytochemicals
Antioxidant activity
Bioaccessibility
Bioavailability
description Despite their worldwide abundancy, algae are still considered an underexploited resource with a lot of interest in several industries, namely food and pharmaceuticals. Several reports comparing the diets of different countries, associate seaweed consumption with the oriental welfare and vitality contrarily to western societies. Within all three classes of edible seaweeds, those belonging to Phaeophyta have been receiving a lot of attention particularly due to their abundance in complex polysaccharides, phlorotannins, fucoxanthin and iodine. This work reports the nutritional composition (total fibre content, protein, ash and minerals) and phytochemical content (pigments and phlorotannins) of a pasta fortified with 1% and 5.5% of brown seaweed Fucus vesiculosus, prior and after the cooking process. In parallel the biological activities were evaluated namely antioxidant potential and capacity of inhibiting three metabolic enzymes, α-amylase, α-glucosidase and pancreatic lipase. Lastly, mineral bioaccessibility and bioavailability was accessed. Overall, the gathered results demonstrate that with each increasing seaweed concentration there is a tendency of improving several parameters. On a first approach, both fibres and ash contents increased up to 48% and 60%, respectively, while protein content remained unchanged. Further confirming the higher levels of ash on enriched samples, iodine content was augmented to around 91% of its initial concentration. Furthermore, F. vesiculosus contributed to a phytochemical increase, namely pigments, such as chlorophyll a (84%) and carotenoids (99%), and phlorotannins (87%) on the target pastas. Altogether, these results are most likely related to the improvement of the antioxidant capacity of the samples. Upon cooking, a general decrease on several contents was noted, namely protein, mineral and phytochemicals, which reflected a decline of the antioxidant property. The maintenance of fibre content upon this thermal processing possibly prompted to numerous effects, such as the retention of protein, to an extent, proving itself advantageous, but also the retention of minerals when submitted to simulated gastrointestinal digestion. Amongst all studied minerals, K and Mg fractions presented the highest percentages, 105% and 62% for the bioaccessible ones, and 56% and 24% for the bioavailable ones, respectively. Additionally, iodine stood out with a bioaccessible fraction of 82%. This element also had a bioavailability of 4%; however, it is estimated that the consumption of 100g of pasta could provide approximately 54% of its recommended daily dose. So, despite the positive developments and the good insight on the impact of both the seaweed incorporation and the cooking process, a lot of research is still required to optimize this product and to address the viability beyond in vitro assays.
publishDate 2019
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2019-12-01T00:00:00Z
2022-01-13T00:00:00Z
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