Browsing by Author "Raymundo, Anabela"
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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
- Food and fuel microalgae applications: insights from portuguese experience [Resumo]Publication . Batista, Ana Paula; Nobre, B. P.; Oliveira, Ana Cristina; Passarinho, Paula; Marques, Paula; Ribeiro, Belina; Raymundo, Anabela; Sousa, Isabel; Gouveia, Luisa; Marques, Isabel PaulaMicroalgae have a wide range of application fields, from food to fuels, to pharmaceuticals & fine chemicals, aquaculture and environmental bioremediation, among others. Spirulina and Chlorella have been used as food sources since ancient times, due to their high and balanced nutritional value. Our research group in Lisbon has developed a range of food products (emulsions, gelled desserts, biscuits and pastas) enriched with freshwater and marine microalgae (Spirulina, Chlorella, Haematococcus, Isochrysis and Diacronema). The developed products presented attractive and stable colours, high resistance to oxidation and enhanced rheological properties. Some of these products will be prepared at the Post-Congress Course “Functional Foods Development” at the University of Antofagasta. More recently, a great interest has arisen on using microalgae for biofuel production. The same group has also been exploring several marine and freshwater species for biofuel production (e.g., biodiesel, bioethanol, biohydrogen and biomethane) within a biorefinery approach, in order to obtain high and low-value co-products using integral biomass maximizing the energy revenue. Namely, supercritical fluid extraction of Nannochloropsis sp. allowed the recovery of valuable carotenoids and lipids, prior to bioH2 production through dark fermentation of the residual biomass. Also, Scenedesmus obliquus residues after sugars (for bioethanol) and lipids (for biodiesel) extraction has been anaerobically digested attaining high biomethane yields. Regarding sustainability issues, the current trend of our group is now focused on using liquid effluents and high CO2 levels for low cost microalgae growth, contributing to a lower water demand, primary energy consumption and global warming potential by reducing the need for potable water and fertilizers (P, N) and increasing CO2 mitigation. Microalgae biomass has been successfully used for urban wastewater treatment with subsequent bioH2 production, in a biorefinery approach. Presently, ammonium-rich raw effluents from piggeries and poultry industry are being effectively used for microalgae growth avoiding any pre-treatment step.
- 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 as an additional ingredient of gluten-free bread: dough rheology, texture quality and nutritional propertiesPublication . Khemiri, Sheyma; Khelifi, Nadia; Nunes, Maria Cristiana; Ferreira, Alice; Gouveia, Luisa; Smaali, Issam; Raymundo, AnabelaABSTRACT: Microalgae have been widely used as a source of functional ingredients such as pigments, antioxidants, vitamins, and omega-3 polyunsaturated fatty acids. They also represent a promising alternative source of protein. The objective of this study was to evaluate the impact of the addition of two green microalgae species (Nannochloropsis gaditana L2 and Chlamydomonas sp. EL5) on the techno-functional and nutritional properties of gluten-free bread. Microalgae biomass was added in the amounts of 1.0 and 3.0 g/100 g of flour. The behavior of the dough during the mixing as well as the physicochemical properties of the prepared breads were investigated. Gluten-free bread with N. gaditana L2 and Chlamydomonas sp. EL5 presented significantly higher protein and higher levels of lipids and ash, compared with the control bread. The incorporation of 3% microalgae biomass revealed a 100% increase in iron and calcium contents. The fatty acid profile of supplemented bread changed in a species-specific manner with a particular increase in linolenic acid (18:3 ω3) and a decrease in ω3/ω6 ratio. Besides, due to its original biochemical composition, mainly the highly protein content, microalgae incorporation was found to bring an overall structuring effect on the gluten-free bread texture. However, the dough mixing properties were not affected significantly by microalgae addition. A significant change in color was recorded in doughs, breads, crusts and crumbs. This was caused by the presence of pigment in microalgae biomass, which turned into more intense green-yellow tonalities. A sensory analysis revealed that the supplemented breads scored highest for nearly all the sensory parameters with the 3% N. gaditana L2 bread as the preferred one in terms of global appreciation. This innovative approach gives new insights of the possibility of improving gluten-free products, structurally and nutritionally, using only microalgae as a natural and a sustainable food ingredient.
- 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.