Percorrer por autor "Coelho, Marta"
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- Bioactive lipids in : implications for functional foods and healthPublication . Pais, Rita; Conde, Tiago; Neves, Bruna B.; Pinho, Marisa; Coelho, Marta; Pereira, Hugo; Rodrigues, Alexandre M. C.; Domingues, Pedro; Gomes, Ana Maria; Urbatzka, Ralph; Domingues, Rosário; Melo, TâniaDunaliella salina is a green microalga extensively explored for β-carotene production, while knowledge of its lipid composition is still limited and poorly investigated. Among lipids, polar lipids have been highlighted as bioactive phytochemicals with health-promoting properties. This research aimed to provide an in-depth lipidome profiling of using liquid and gas chromatography coupled with mass spectrometry. The lipid content was 6.8%, including phospholipids, glycolipids, betaine lipids, sphingolipids, triglycerides, diglycerides, and pigments. Among the total esterified fatty acids, 13.6% were 18:3 omega-3 and 14.7% were 18:1 omega-9. The lipid extract of showed anti-inflammatory activity by inhibiting cyclooxygenase-2 activity at 100 µg/mL, dose-dependent antioxidant scavenging activity, and antidiabetic activity by inhibiting α-glucosidase activity at 25 and 125 µg/mL. In conclusion, the lipid extract of has the potential to be used as a functional food ingredient or in the nutraceutical and cosmeceutical industries.
- Exploring the development of a clean-label vegan burger enriched with fermented microalgaePublication . Bassani, Joseane C.; Martins, Valter F. R.; Barbosa, Joana; Coelho, Marta; Sousa, Clara; Steffens, Juliana; Backes, Geciane T.; Pereira, Hugo; Pintado, Manuela E.; Teixeira, Paula C.; Morais, Alcina M. M. B.; Morais, Rui M. S. C.Haematococcus pluvialis and Porphyridium cruentum are red microalgae with high biotechnological potential due to their rich composition of bioactive compounds. However, their intense flavor limits their application in food products. This study evaluated the impact of fermentation with Lactiplantibacillus plantarum (30 ◦C for 48 h; LAB-to-biomass ratio of 0.1:1; 106 CFU/mL) on the physicochemical and functional properties of H. pluvialis and P. cruentum biomasses. Particular attention was given to antioxidant activity (ABTS and ORAC assays), color, amino acid profiles, and volatile organic compound (VOC) profiles, all of which may influence sensory characteristics. Results demonstrated that non-fermented H. pluvialis exhibited significantly higher antioxidant activity (AA) than P. cruentum. After fermentation, H. pluvialis showed an ABTS value of 3.22 ± 0.35 and an ORAC value of 54.32 ± 1.79 µmol TE/100 mg DW, while P. cruentum showed an ABTS of 0.26 ± 0.00 and an ORAC of 3.11 ± 0.13 µmol TE/100 mg DW. Total phenolic content (TPC) of fermented H. pluvialis and P. cruentum was 1.08 ± 0.23 and 0.18 ± 0.026 mg GAE/100 mg DW, respectively. Both AA and TPC increased after fermentation. Fermentation also significantly affected biomass color. FTIR analysis showed intensification of protein and carbohydrate vibrational bands post-fermentation. GC-MS analysis of VOCs showed that P. cruentum contained 42 VOCs before fermentation, including trans-β-ionone, 4-ethyl-6-hepten-3-one, hexanal, and heptadienal, which are responsible for fishy and algal odors. Fermentation with Lb. plantarum significantly reduced these compounds, lowering trans-β-ionone to 0.1453 mg/L and eliminating 4-ethyl-6-hepten-3-one entirely. H. pluvialis contained 22 VOCs pre-fermentation; fermentation eliminated hexanal and reduced heptadienal to 0.1747 ± 0.0323 mg/L. These changes contributed to improved sensory profiles. Fermentation also induced significant changes in the amino acid profiles of both microalgae. The fermented biomasses were incorporated into vegan burgers made from chickpea, lentil, and quinoa. Color evaluation showed more stable and visually appealing tones, while texture remained within desirable consumer parameters. These findings suggest that Lb. plantarum fermentation is an effective strategy for improving the sensory and functional characteristics of microalgal biomass, promoting their use as sustainable, value-added ingredients in innovative plant-based foods.
- Unlocking biochemical profile of chaetoceros calcitrans, cylindrotheca fusiformis, and nannofrustulum shiloi (Bacillariophyta) for nutritional and added-value applicationsPublication . Moreira, Ana S. P.; Rocha, Helena R.; Aveiro, Susana; Ferreira, Andreia S.; Oliveira, Kayane; Conde, Alexandra; Coelho, Marta; Rodrigues, Alexandre M. C.; Coelho, Natacha; Pereira, Hugo; Gomes, Ana; Pintado, Manuela; Nunes, Cláudia; Coimbra, Manuel A.; Ventura, Sónia P.M.; Domingues, Rosário; Lopes, DianaDiatoms have garnered attention as sources of natural bioactive compounds, making them attractive for developing high-value products for different biotechnological ends, particularly for nutritional applications. Despite their potential, the chemical composition of industrially produced biomass remains largely underexplored. In this context, this study was focused on a thorough characterisation of the biochemical profile of three marine diatom species produced outdoors in photobioreactors: Chaetoceros calcitrans, Cylindrotheca fusiformis, and Nannofrustulum shiloi. The proximal composition of biomasses accounted for 29–35 % ashes, 21–30 % proteins, 7–14 % lipids, 3–7 % carbohydrates, and 0.4–2 % pigments. Each species contained >35 % of essential amino acids, mainly alanine and leucine. Distinct soluble protein and peptide size distribution patterns were observed among the three species. Galactose (26–45 mol%), uronic acids (20–29 mol%), and glucose (3–21 mol %) were the main sugar residues found in all species. Galactose was mainly derived from floridoside and related compounds. The most abundant fatty acid was 20:5 n-3 in C. calcitrans (18 %), whereas in C. fusiformis was 16:1 n-7 (20 %) and 16:0 in N. shiloi (21 %). Lipidomics revealed 325 species of glycolipids, phospholipids, betaine lipids, sphingolipids, fatty amides, and sterol lipids, also with a distinct distribution along the lipid classes. C. calcitrans was the richest in chlorophylls (14 mg.g− 1 ) and carotenoids (8 mg.g− 1 ). In mineral analysis, calcium showed the highest difference, 66 mg.g− 1 in N. shiloi, 27 mg.g− 1 in C. fusiformis, and 4 mg.g− 1 in C. calcitrans. Overall, this study highlights the nutritional potential of industrially produced diatoms, with distinct chemical profile that can be explored for target applications.