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- The influence of in vitro gastrointestinal digestion on the chemical composition and antioxidant and enzyme inhibitory capacities of carob liqueurs obtained with different elaboration techniquesPublication . Rodríguez Solana, Raquel; Coelho, Natacha; Santos-Rufo, Antonio; Gonçalves, Sandra; Pérez-Santín, Efrén; Romano, AnabelaCarob liqueur is a traditional Mediterranean alcoholic beverage obtained via a wide range of production techniques contributing to the different organoleptic attributes of the final product. The aim of this research was to evaluate the stability of the chemical composition and biological capacities (antioxidant and enzyme inhibition) under in vitro simulated gastrointestinal digestion of liqueurs prepared by flavouring the fig spirit with carob pulp by maceration, distillation, percolation, or aqueous and hydro-alcoholic infusions. For this purpose, the phenolic and furanic compositions, the total phenolic (TPC) and flavonoid (TFC) contents, antioxidant capacity (AC), and enzyme inhibitory potential against acethylcholinesterase, tyrosinase, α-glucosidase and α-amylase enzymes were evaluated. The content of gallic acid decreased after gastrointestinal digestion, while TPC, TFC, and AC significantly increased after each digestion phase. Overall, no significantly different enzyme inhibitions (p < 0.05) were observed among digested liqueurs, with moderate inhibition against acethylcholinesterase and tyrosinase (enzymes related with neurodegenerative diseases), and potent and low inhibitory capacities for α-glucosidase and α-amylase, respectively (ideal conditions employed in antidiabetic therapy). The study indicates that hydro-alcoholic infusion and maceration were the most appropriate methods to obtain liqueurs with higher values of the aforementioned parameters and safe levels of toxic furanics.
- The Mediterranean diet: fostering a common vision through a multidisciplinary approachPublication . Delgado, Amélia; Cruz, Ana Lúcia; Coelho, Natacha; Romano, AnabelaInscribed in the UN’s Representative List of the Intangible Cultural Heritage of Humanity, the Mediterranean Diet (MD) is intrinsic to the Mediterranean identity. It involves a set of skills, knowledge, rituals, symbols and traditions related to cultures, landscape and lifestyle. Nevertheless, some Mediterranean rural regions seem to have natural and demographic handicaps resulting from ignorance of the economic potential of the Mediterranean cultural identity. The MD.net Project addressed the problems of currently neglected and undeveloped opportunities of the Mediterranean Diet concept. The main objective of the project was to improve the valuation of this concept according to the United Nations Educational, Scientific and Cultural Organization (UNESCO) Mediterranean Diet Convention, blending comprehensive Mediterranean Diet concepts with innovative tools. The project used both traditional and creative actions, underpinned in the quadruple helix methodology 1 that aims at bringing together stakeholders (government, industry, academia and civil society) in open innovation generation processes, in order to drive structural changes in favour of regional development, far beyond what any single organization could do, thus lifting the MD economy to new quality levels