Browsing by Author "Bandarra, Narcisa M."
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- Comparison of microalgal biomass profiles as novel functional ingredient for food productsPublication . Batista, Ana Paula; Gouveia, Luisa; Bandarra, Narcisa M.; Franco, J. M.; Raymundo, AnabelaMicroalgae are one of the most promising sources for new food and functional food products, and can be used to enhance the nutritional value of foods, due to their well-balanced chemical composition. Knowing their physicochemical characteristics is fundamental for the selection of the most suitable microalgae to specific food technology applications and consequently successful novel foods development. The aim of this study is to screen the chemical composition (e.g., proteins, pigments, fatty acids) and thermogravimetry properties of five microalgae species with potential application in the food industry: Chlorella vulgaris (green and carotenogenic), Haematococcus pluvialis (carotenogenic), Spirulina maxima, Diacronema vlkianum and Isochrysis galbana. C. green and S. maxima presented high protein (38% and 44%, respectively), low fat content (5% and 4%, respectively). The carotenogenic C. vulgaris and H. pluvialis showed a higher carotenoid content, higher fat, low protein and better resistance to thermal treatment. D. vlkianum and I. galbana presented high protein (38–40%) and fat (18–24%) contents with PUFA's?3, mainly EPA and DHA. Finally, the results from microalgae chemical and thermal analysis were grouped and correlated through Principal Components Analysis (PCA) in order to determine which variables better define and differentiate them.
- Effect of dietary n-3 PUFA from microalgae on blood, liver, brain, kidney and heart lipidsPublication . Bandarra, Narcisa M.; Duarte, D.; Pinto, R.; Sampayo, C.; Ramos, M.; Batista, I.; Nunes, M. L.; Batista, Ana Paula; Raymundo, Anabela; Gouveia, Luisa; Lima, B. Silva
- Healthier food products with naturally encapsulated functional ingredients - microalgaePublication . Batista, Ana Paula; Raymundo, Anabela; Bandarra, Narcisa M.; Sousa, Isabel; Empis, José; Gouveia, Luisa
- Insights on the safety of carotenogenic Chlorella vulgaris in rodentsPublication . Sampayo, C.; Corvo, M. L.; Mendes, Rogério; Duarte, D.; Lucas, Joana; Pinto, R.; Batista, Ana Paula; Raymundo, Anabela; Lima, B. Silva; Bandarra, Narcisa M.; Gouveia, LuisaChlorella vulgaris (Cv) biomass is widely used as a traditional food in the Orient and its safety for human consumption has been proved. However, carotenogenic biomass (orange), resulting from induced stresses, needs further safety evaluation, which is the aim of this study. The preliminary toxicological characterization of Cv consisted of a single dose (mice), repeated dose studies (mice and rats) and a biodisposition evaluation (rats). Nomortalities nor relevant clinical signs or behavioural changeswere observed inmice or in rats. The carotenoids in the rat faecal matter suggest that the carotenoids contained in Cv have been absorbed through a potentially saturated transport across the intestinalwall. No safety concerns were identified based on clinical signs, biochemical parameters, and liver and spleen histopathology. No significant differences in food/water intake, blood-pressure, blood glucose levels, glucose tolerance and plasticity of erythrocytes were observed over one month with both supplemented and control animals. The intake of carotenogenic Cv did not reveal any signs of toxicity for doses far exceeding the proposed carotenoid human-diet dose. Therefore these preliminary results suggest that the orange Cv microalgae can be used as a source of carotenoids and could be used for human consumption with possible health benefits.
- Isochrysis galbana and Diacronema vlkianum biomass incorporation in pasta products as PUFA’s sourcePublication . Fradique, Mónica; Batista, Ana Paula; Nunes, Cristiana M.; Gouveia, Luisa; Bandarra, Narcisa M.; Raymundo, AnabelaFactors such as an ageing population, increased health care costs and rapid advances in science and technology are likely driving the increase interest among consumers in attaining wellness through diet, which is in turn, fuelling interest in functional foods and changing the way that people eat. Microalgae have been largely cultured and commercialized as food and feed additives, their potential as source of high-added value compounds and their ability to positively affect human’s health due to their original chemical composition, is well known. Considering pasta is a main staple food, the objective of this study was to prepare fresh spaghetti enriched with different amounts of microalgae and to compare the fatty acid profile of pastas before and after cooking, with standard semolina spaghetti. The results show that fatty acid profile of pastas prepared with Isochrysis galbana and Diacronema vlkianum biomass incorporation, presented a high resistance to the thermal treatment applied during the cooking procedure. The increase of the amount of the algae lead to a significant increase of EPA (Eicosapentaenoic Acid) and DHA (Docosahexaenoic Acid) both in raw and cooked pastas, omega-3 fatty acids that can be obtained through seafood.
- Microalgae a new promising omega 3 fatty acid sourcePublication . Bandarra, Narcisa M.; Duarte, D.; Pinto, R.; Sampayo, C.; Ramos, M.; Batista, I.; Nunes, M. L.; Batista, Ana Paula; Raymundo, Anabela; Gouveia, Luisa; Lima, B. Silva
- Microalgae biomass colourings 1: bevaluation of antioxidant activityPublication . Batista, Ana Paula; Padilha, Maria; Batista, I.; Bandarra, Narcisa M.; Serralha, Fátima; Raymundo, Anabela; Sousa, I.; Gouveia, Luisa
- Microalgae biomass colourings 2: Toxicological evaluationPublication . Gouveia, Luisa; Corvo, M. L.; Pinto, R.; Sampayo, C.; Lima, B. Silva; Batista, Ana Paula; Raymundo, Anabela; Sousa, I.; Bandarra, Narcisa M.