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This manuscript focuses on the production of polymeric matrices enriched in minerals and antioxidant compounds. The biopolymers employed are obtained from different by-products of the agro-food industry (porcine plasma protein, pea... more
This manuscript focuses on the production of polymeric matrices enriched in minerals and antioxidant compounds. The biopolymers employed are obtained from different by-products of the agro-food industry (porcine plasma protein, pea protein concentrate and soy protein isolate), which helps to revalorize them. Two different manufacturing techniques are employed to produce these matrices: 3D-printing and injection molding. Bioactivity was enhanced through immersion of the samples in magnesium glutamate and iron lactate solutions. To incorporate these minerals and bioactive compounds into the matrices, two additional stages are required: (1) an immersion stage in a mineral/bioactive containing solution, which allows simultaneous removal of the glycerol employed as plasticizer and entrapment of the minerals and bioactive compounds; and (2) a subsequent freeze-drying stage. Matrices produced through these manufacturing processes were assessed through water uptake capacity, mineral analysi...
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The conservation of traditional chocolate fillings can present some hurdles due to the use of perishable raw matters, physical changes during processing and to the influence of external factors, which tends to shorten shelf-life of... more
The conservation of traditional chocolate fillings can present some hurdles due to the use of perishable raw matters, physical changes during processing and to the influence of external factors, which tends to shorten shelf-life of traditional filled pralinés to only 3-4 months. The aim of this study was to evaluate the influence of the concentration of iota-carrageenan on chemical, rheological, image analysis and microbial properties of reduced-fat white chocolate fillings during storage time. Two batches of reduced-fat filling were produced using white chocolate, commercial grade sugar, skimmed milk, inverted sugar and iota-carrageenan (at 0.5 % w/w and 1.0 % w/w concentration) and stored at 4 ºC during 12 months. A control batch with no hydrocolloid was also produced. The results presented a decrease in pH, aw and moisture during storage time. The rheological characterization concluded that all formulations presented a shearthinning behaviour and both flow index (n) and consisten...
Research Interests: Chemistry, Food Science, Rheology, SHELF LIFE, Chocolate, and 2 moreSugar and Carrageenan(Sugar and Carrageenan)
(Sugar and Carrageenan)
The effect of the composition (protein and oil concentration) of a white lupin isolate (o/w) emulsion on its rheological behaviour, texture and droplet size distribution was studied. Emulsions were produced with a protein concentration... more
The effect of the composition (protein and oil concentration) of a white lupin isolate (o/w) emulsion on its rheological behaviour, texture and droplet size distribution was studied. Emulsions were produced with a protein concentration ranging from 2 to 7% (w/w) and sunflower oil concentration from 45 to 75% (w/w). The study was carried out according to an experimental design developed using response surface methodology (RSM). It was observed that higher levels of protein and oil concentration produce an increase of rheological and texture properties followed by a decrease of the average diameter of oil droplet and subsequently an increase of emulsion stability.
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Gluten-free products are on today’s agenda since they represent the most hastily growing segments in the market, representing an opportunity for food companies. Nevertheless, it is well-known that gluten is a crucial network structure in... more
Gluten-free products are on today’s agenda since they represent the most hastily growing segments in the market, representing an opportunity for food companies. Nevertheless, it is well-known that gluten is a crucial network structure in the wheat dough systems, which accounts for the overall desired technological features of the final bakery goods. Therefore, the absence of gluten negatively affects the characteristics of gluten-free bread, triggering a technological challenge in the manufacturing of products with resembled characteristics of wheat-derived counterparts. The search for new protein sources has been studied as an approach to circumvent the technological drawbacks of gluten removal. Dairy proteins are functional molecules that can likely be capable of building up a protein-network structure so that it would improve the technological properties of gluten-free products. In the present work, different levels of dairy product addition (10 and 20%, w/w) were used to supplem...
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In recent years, modelling techniques have become more frequently adopted in the field of food processing, especially for cereal-based products, which are among the most consumed foods in the world. Predictive models and simulations make... more
In recent years, modelling techniques have become more frequently adopted in the field of food processing, especially for cereal-based products, which are among the most consumed foods in the world. Predictive models and simulations make it possible to explore new approaches and optimize proceedings, potentially helping companies reduce costs and limit carbon emissions. Nevertheless, as the different phases of the food processing chain are highly specialized, advances in modelling are often unknown outside of a single domain, and models rarely take into account more than one step. This paper introduces the first high-level overview of modelling techniques employed in different parts of the cereal supply chain, from farming to storage, from drying to milling, from processing to consumption. This review, issued from a networking project including researchers from over 30 different countries, aims at presenting the current state of the art in each domain, showing common trends and syne...
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Being a fast and reliable way to access healthy products, fresh-cut fruit and vegetables are becoming a rapidly rising sector of the horticultural industry with a concomitant high consumer demand. Fresh-cut processing usually involves... more
Being a fast and reliable way to access healthy products, fresh-cut fruit and vegetables are becoming a rapidly rising sector of the horticultural industry with a concomitant high consumer demand. Fresh-cut processing usually involves sanitizing steps, with chlorine washing being the general choice. Due to the health harming effects of chlorine, there has been an increasing demand for alternative disinfecting agents. Under this context, fermented cheese whey has shown potential as a natural sanitizing agent but has been poorly tested in fresh-cut produce. Furthermore, it also continues to pose an environmental problem because it still contains a high organic load. Here we aimed at developing a low-cost, scalable fermentation protocol to produce a disinfectant from dairy waste that has very little organic content and high levels of lactic acid. Fermentation was achieved with industrial whey from ewe, goat, and cow´s milk, using a specific mesophilic-lactic acid bacteria starter mix o...
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Small amplitude oscillatory shear and steady shear flow properties of rhamsan gum and welan gum dispersions containing an eco-friendly surfactant (a polyoxyethylene glycerol ester) formulated to mimic the continuous phase of O/W emulsions... more
Small amplitude oscillatory shear and steady shear flow properties of rhamsan gum and welan gum dispersions containing an eco-friendly surfactant (a polyoxyethylene glycerol ester) formulated to mimic the continuous phase of O/W emulsions were studied using the surface response methodology. A second order polynomial equation fitted the influence of surfactant concentration, rhamsan/welan mass ratio and total concentration of polysaccharides. Systems containing blends of rhamsan and welan did not show synergism but thermodynamic incompatibility and made it possible to adjust the linear viscoelastic and low shear rate flow properties to achieve values in between those of systems containing either rhamsan or welan as the only polysaccharide. All the systems studied exhibited weak gel rheological properties as the mechanical spectra displayed the plateau or rubber-like relaxation zone, the linear viscoelastic range was rather narrow and flow curves presented shear thinning behavior, which fitted the power-law equation. While mechanical spectra of the systems studied demonstrated that they did not control the linear viscoelastic properties of the corresponding emulsions, the blend of rhamsan and welan gums was able to control the steady shear flow properties.
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There is a strong demand for plant-based milk substitutes, often low in protein content (<1.5% w/v). Protein-rich pulse seeds and the right processing technologies make it possible to make relevant choices. The major objective of this... more
There is a strong demand for plant-based milk substitutes, often low in protein content (<1.5% w/v). Protein-rich pulse seeds and the right processing technologies make it possible to make relevant choices. The major objective of this study was to assess the impact of processing on the nutritional characteristics of beverages with a high impact on health, in particular on digestibility and specific bioactivities. The results suggest that pulse beverages are as high in protein content (3.24% w/v for chickpea and 4.05% w/v for lupin) as cow’s milk. The anti-nutrient level characteristics of pulses have been considerably reduced by strategic processing. However, when present in small quantities, some of these anti-nutritional factors may have health benefits. Controlling processing conditions play a crucial role in this fine balance as a tool to take advantage of their health benefits. There is evidence of protein hydrolysis by in vitro digestion and limited bioaccessibility of mine...
Despite the fact Moringa oleifera (MO)-based foods present a very good and nutritionally well-balanced composition, they face some issues related to seed bitterness, which is the most challenging barrier to consumer acceptance. Different... more
Despite the fact Moringa oleifera (MO)-based foods present a very good and nutritionally well-balanced composition, they face some issues related to seed bitterness, which is the most challenging barrier to consumer acceptance. Different processing methods were tested to produce MO toasted seeds, MO-based beverage, and yoghurt-like products which were chemically and rheologically analyzed. The protein content ranged from 3.68% in the beverage, to 14.73% in the yoghurt and 40.21% in MO toasted seeds. A totally debittered beverage could not be accomplished, but the MO yoghurt-like showed a very nice flavor. Nutrition claims for minerals in toasted seeds could be considered for magnesium, phosphorus, iron, copper, zinc, and manganese, which confirms the M. oleifera seed richness in several minerals. The MO beverage presented less extended shear-thinning behavior (17.4 Pa·s) than commercial vegetable beverages and two pulse-based beverages developed in a previous study. The MO yoghurt-l...
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Research Interests: Chemistry, Rheology, Surfactant, Droplet, Shear Flow, and 6 moreTexture, GRASAS Y ACEITES, Size, Emulsion, Reologia, and Textura
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This work studies the influence of a low-molecular-weight emulsifier/lupin protein ratio on the linear viscoelastic properties of oil-in-water emulsions. With this aim, dynamic viscoelasticity tests, as well as droplet-size distribution... more
This work studies the influence of a low-molecular-weight emulsifier/lupin protein ratio on the linear viscoelastic properties of oil-in-water emulsions. With this aim, dynamic viscoelasticity tests, as well as droplet-size distribution measurements, were done. Four types of low-molecular-weight emulsifiers were used. From the results, we conclude that emulsions stabilized by emulsifier blends show, in general, lower values of both the linear
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... loss modulus (G″). This pattern of the viscoelastic behaviour is typical of a structured system with an entanglement network between the polymer molecules, as it was observed by Pal (1995), Dickinson and Yamamoto (1996), Gallegos and... more
... loss modulus (G″). This pattern of the viscoelastic behaviour is typical of a structured system with an entanglement network between the polymer molecules, as it was observed by Pal (1995), Dickinson and Yamamoto (1996), Gallegos and Franco (2000) and Raymundo et al. ...
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Portioning of frozen fish generates by-products such as fish... more
Portioning of frozen fish generates by-products such as fish &amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;#39;sawdust&amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;#39; and cut-offs which can be further processed into protein concentrates and isolates. The objective of the present work was to produce gels and emulsions using recovered Cape hake protein powder (HPP). In previous works, the structures of the gels produced by HPP were found to be strong, with a high rubbery character. In this work, the addition of commercial pea proteins (PPC) to HPP gels and emulsions was studied. Physical properties of gels and emulsions prepared with different proportions of mixtures of PPC and HPP were evaluated. In general, gels and emulsions showed high values for whiteness and, as expected, the higher content of HPP in the protein mixtures led to higher firmness values of the gels. The gel network was rapidly formed upon heating due to the fish protein macromolecules and further reinforced by the pea protein macromolecules when cooled to 5 °C. Both visco-elastic parameters, storage and loss moduli, of the produced gels increased with the HPP proportion in the protein mixtures, corresponding to more structured systems. For the emulsions, two different pH environments were studied: 3.8 and 7.0. At neutral pH a synergy was found between the vegetable and fish protein, which is not so strong when pH is lowered to 3.8, near the isoelectric point of pea proteins (pI = 4.5). This evidence was supported by the results from the texture measurements, viscosity and visco-elastic parameters. Gels made from Cape hake proteins showed a softer texture and were less rubbery with the addition of pea proteins. Emulsions stabilised by these mixtures showed slightly different behaviour when produced at pH 7.0 or pH 3.8.
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ABSTRACT This paper deals with the influence that the agitation speed and emulsification time exert on the droplet size distribution and some rheological and textural parameters of the final product. With this aim, oil-in-water emulsions... more
ABSTRACT This paper deals with the influence that the agitation speed and emulsification time exert on the droplet size distribution and some rheological and textural parameters of the final product. With this aim, oil-in-water emulsions were prepared in a rotor-stator turbine under different processing conditions (8000−20500 rpm, 3−10 min) using a vegetable protein, isolated from Lupinus albus seeds, as emulsifier. Oscillatory and steady-state measurements, as well as droplet size distribution and textural profile tests, were performed. The study was carried out according to an experimental design based on the response surface methodology. From the experimental results it may be concluded that an increase in the energy input during the emulsification process decreases the mean droplet diameter of the emulsion and increases the values of the rheological and textural parameters, although the evolution of these properties cannot be explained only by the modification of the droplet size distribution. Keywords: Emulsion; lupin protein; processing; rheology; texture; viscoelasticity
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Research Interests: Chemistry, Protein Folding, Kinetics, Rheology, Anisotropy, and 15 moreTemperature, Spectrophotometry, Proteins, Structural Change, Steady state, Surface Properties, Lupinus, Fluorescence anisotropy, Biological Macromolecules, Protein Denaturation, Biochemistry and cell biology, Globulins, Intrinsic viscosity, Peas, and Soy Protein Isolate
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Research Interests: Materials Science, Chemistry, Kinetics, Rheology, Starch, and 12 moreProtein Aggregation, Cooling Rate, Texture, Rheological properties, Phase Separation, Microstructures, Confocal Laser Scanning Microscopy, Food Sciences, Elastic Modulus, Food Hydrocolloids, Texture profile analysis, and Pea protein
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The use of microalgae as food ingredients has been tested in several food products due to their potential health promoting effects, probably related to a general immune-modulating effect (Belay, 1993). One of the main attributes of... more
The use of microalgae as food ingredients has been tested in several food products due to their potential health promoting effects, probably related to a general immune-modulating effect (Belay, 1993). One of the main attributes of microalgae is their pigment content, and ...
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Citation: Batista, AP; Padilha, M.; Batista, I.; Bandarra, N.; Serralha, F.; Raymundo, A.; Sousa, I.; Gouveia, L. Microalgae biomass colourings 1: bevaluation of antioxidant activity. In: 6th International Congress on Pigments in Food,... more
Citation: Batista, AP; Padilha, M.; Batista, I.; Bandarra, N.; Serralha, F.; Raymundo, A.; Sousa, I.; Gouveia, L. Microalgae biomass colourings 1: bevaluation of antioxidant activity. In: 6th International Congress on Pigments in Food, Budapeste, Hungria, Junho 20-24, 2010. p. ...
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ABSTRACT
The aim of the present work is to study the effect of Haematococcus pluvialis biomass addition on the structure and rheological behaviour of protein-polysaccharide mixed gels, at different gel setting conditions. Haematococcus biomass was... more
The aim of the present work is to study the effect of Haematococcus pluvialis biomass addition on the structure and rheological behaviour of protein-polysaccharide mixed gels, at different gel setting conditions. Haematococcus biomass was added to model systems, prepared with pea protein isolate, κ-carrageenan and maize starch. The gelation process was monitored in-situ through dynamic oscillatory measurements, under different thermal profile conditions. The incorporation of Haematococcus pluvialis promoted a significant structural reinforcement, which may be related to its high fat content. From thermal treatment studies, it was concluded that increasing temperature from 70 to 90ºC (5 min) resulted in more structured gels, while the effect of time (5-30 min, 90ºC) was less pronounced.