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‣ Alimentos funcionais com microalgas: nova fonte de pigmentos, antioxidantes e ácidos gordos ómega 3

Duarte, Diana Rita da Silva, 1986-
Fonte: Universidade de Lisboa Publicador: Universidade de Lisboa
Tipo: Dissertação de Mestrado
Publicado em //2010 Português
Relevância na Pesquisa
32.334563%
Tese de mestrado. Biologia (Biologia Humana e Ambiente). Universidade de Lisboa, Faculdade de Ciências, 2010; As microalgas são uma potencial fonte para a obtenção de variados compostos biologicamente activos (carotenóides, ácidos gordos, vitaminas e polissacáridos), com uma eficácia superior à verificada pelas tradicionais culturas vegetais terrestres. São por isso consideradas ingredientes funcionais, o que conduziu ao recente aumento do seu interesse comercial. A produção de microalgas compreende conhecimentos e competências multidisciplinares como: biotecnologia e aspectos nutricionais. Sendo esta última área um campo de pesquisa emergente, pois possibilita a avaliação da biodisponibilidade de diversos compostos. A importância terapêutica dos ácidos gordos polinsaturados n-3 (PUFA n-3) em particular o ácido eicosapentaenóico (EPA; 20:5n-3) e o ácido docosahexaenóico (DHA; 22:6n- 3) é bem conhecida. Actualmente, a maior fonte de EPA e DHA é obtida pelo pescado. Contudo, as microalgas marinhas sintetizam PUFA n-3 em elevadas quantidades, o que as torna atractivas do ponto de vista nutricional. Concomitantemente, a síntese de carotenóides pela maioria das microalgas é uma alternativa viável como suplemento dietético. O trabalho desenvolvido visa avaliar as potencialidades de novos ingredientes funcionais na dieta humana: microalga Diacronema vlkianum...

‣ Isochrysis galbana and Diacronema vlkianum biomass incorporation in pasta products as PUFA’s source

Fradique, Mónica; Batista, Ana Paula; Nunes, Cristiana M.; Gouveia, L.; Bandarra, Narcisa M.; Raymundo, Anabela
Fonte: Elsevier Publicador: Elsevier
Tipo: Artigo de Revista Científica
Publicado em //2013 Português
Relevância na Pesquisa
71.649785%
Factors 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.

‣ Comparison of microalgal biomass profiles as novel functional ingredient for food products

Batista, Ana Paula; Gouveia, L.; Bandarra, Narcisa M.; Franco, J. M.; Raymundo, Anabela
Fonte: Elsevier Publicador: Elsevier
Tipo: Artigo de Revista Científica
Publicado em //2013 Português
Relevância na Pesquisa
51.23417%
Microalgae 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.