Response to stress induced by different potentially toxic elements (As, Cd, Cu and Na) in rapeseed leaves

Leitão, Inês; Sales, Joana; Martins, L. L.; Mourato, Miguel

doi:10.1007/s40502-021-00601-4

Cited by 7 publications

(7 citation statements)

References 63 publications

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“…The total ash was measured gravimetrically by incineration at 550 °C in a muffle furnace, for 24 h. For the quantitative determination of all elements (Cu, Na, K, Fe, Ca, Zn, Mn, Mg, and P), an acid digestion of the sample (about 0.5 g) was performed using a mixture of HNO 3 and HCl (3:1) at 105 °C (with staged heating) in a DigiPrep MS digester (SCP Science, Baie-d’Urfé, QC, Canada). The determination of mineral elements was performed by atomic absorption spectrophotometry and ICP-OES (iCAP 7000 series, Thermo Scientific, Waltham, MA, USA) [ 25 ]. All analysis were repeated 3 times.…”

Section: Methodsmentioning

confidence: 99%

Development of Healthy Protein-Rich Crackers Using Tenebrio molitor Flour

Djouadi

Sales

Carvalho

et al. 2022

Foods

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Entomophagy is still a widespread practice in Africa and Asia, although it is declining due to the westernization of diets. Today, the issue of its rehabilitation is underway; indeed, the nutritional economic and ecological stakes of this consumption are strategic. It can be considered an important way to face the scarcity of natural resources, environmental pressures due to the increasing world population, and demand for protein. Tenebrio molitor larvae flour was recently approved by the European Food Safety Authority (EFSA) as a novel food. The aim of the present work was to create protein-rich healthy cracker from insect flour, achieving the claim “source of protein” with a target market focused on the healthy products for consumption on the go. Contents of T. molitor flour from 2 to 20% (%w/w) were tested, using a previously optimized formulation and the comparison in terms of nutritional, physical, and sensory properties with a standard formulation was performed. T. molitor incorporation allowed an improvement in the nutritional profile of snacks, through an increase of 15% in protein content and an enrichment in minerals (namely potassium, phosphorus, copper, and zinc). The crackers containing a 6% of insect flour were the most appreciated by the panelists. The incorporation of T. molitor induced a reduction in firmness and an increase in crispness, resulting from the impact of the protein on the structure. This aspect has a positive impact with respect of the acceptance of snacks—70% of the panelists consider the possibility to buy the crackers with 6% enrichment. A darkening of the samples with the increase in the incorporation of T. molitor flour was also observed, accompanied by a reduction of about 20% of the L* values. Globally, insect protein can play an important role in redesigning food diets, making them more sustainable, with less environmental impact and equally balanced.

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Section: Methodsmentioning

confidence: 99%

Development of Healthy Protein-Rich Crackers Using Tenebrio molitor Flour

Djouadi

Sales

Carvalho

et al. 2022

Foods

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“…The determination of mineral elements was performed by ICP-OES (iCAP 7000 series, Thermo Scientific, Waltham, MA, USA). The chemical elements studied were Cu, Na, K, Fe, Ca, Zn, Mn, Mg and P [ 27 ].…”

Section: Methodsmentioning

confidence: 99%

Tenebrio molitor as a Clean Label Ingredient to Produce Nutritionally Enriched Food Emulsions

Aybar

Simões

Sales

et al. 2023

Insects

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Tenebrio molitor flour, a sustainable source of protein and bioactive compounds, was used as a clean label ingredient in order to reformulate a commercial hummus sauce, replacing egg yolk and modified starch, improving its nutritional quality. For this purpose, the impact of different concentrations of insect flour on the sauce was studied. Rheology properties, texture profile analysis, and the microstructure of the sauces were analyzed. Nutritional profile analysis was carried out, as well as bioactivity, namely the total phenolic content and the antioxidant capacity. Sensory analysis was conducted to determine the consumer’s acceptance. At low concentrations (up to 7.5% of T. molitor flour) the sauce structure remained practically unchanged. However, for higher additions of T. molitor (10% and 15%), a loss of firmness, adhesiveness and viscosity was observed. Structure parameters such as elastic modulus (G’) at 1 Hz of the sauces with 10% and 15% were significantly lower than the commercial sauce, indicating a loss of structure caused by Tenebrio flour incorporation. Although the formulation with 7.5% T. molitor flour was not the best rated in the sensory analysis, it showed a higher antioxidant capacity compared to the commercial standard. In addition, this formulation also presented the highest concentration in total phenolic compounds (16.25 mg GAE/g) and significantly increased the content of proteins (from 4.25% to 7.97%) and some minerals, compared to the standard.

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“…Crude fat content was determined gravimetrically by Soxtec extraction (Soxtec System HT 1043/1046 extraction unit (Tecator AB, Höganäs, Sweden)) [ 26 ]. The determination of sodium chloride content was performed by ICP-OES (iCAP 7000 series, Thermo Scientific, Waltham, MA, USA) [ 27 ], by multiplying the total sodium content by a conversion factor of 2.54 [ 28 ]. Other minerals were also analyzed by this method.…”

Section: Methodsmentioning

confidence: 99%

Impact of Grass Pea Sweet Miso Incorporation in Vegan Emulsions: Rheological, Nutritional and Bioactive Properties

Simões

Sánchez

Santos

et al. 2023

Foods

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Grass pea (Lathyrus sativus L.) is a pulse with historical importance in Portugal, but that was forgotten over time. Previous to this work, an innovative miso was developed to increase grass pea usage and consumption, using fermentation as a tool to extol this ingredient. Our work’s goal was to develop a new vegan emulsion with added value, using grass pea sweet miso as a clean-label ingredient, aligned with the most recent consumer trends. For this, a multidisciplinary approach with microbiological, rheological and chemical methods was followed. Grass pea sweet miso characterization revealed a promising ingredient in comparison with soybean miso, namely for its low fat and sodium chloride content and higher content in antioxidant potential. Furthermore, in vitro antimicrobial activity assays showed potential as a preservation supporting agent. After grass pea sweet miso characterization, five formulations with 5–15% (w/w) of miso were tested, with a vegan emulsion similar to mayonnaise as standard. The most promising formulation, 7.5% (w/w) miso, presented adequate rheological properties, texture profile and fairly good stability, presenting a unimodal droplet size distribution and stable backscattering profile. The addition of 0.1% (w/w) psyllium husk, a fiber with great water-intake capacity, solved the undesirable release of exudate from the emulsion, as observed on the backscattering results. Furthermore, the final product presented a significantly higher content of phenolic compounds and antioxidant activity in comparison with the standard vegan emulsion.

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Response to stress induced by different potentially toxic elements (As, Cd, Cu and Na) in rapeseed leaves

Cited by 7 publications

References 63 publications

Development of Healthy Protein-Rich Crackers Using Tenebrio molitor Flour

Development of Healthy Protein-Rich Crackers Using Tenebrio molitor Flour

Tenebrio molitor as a Clean Label Ingredient to Produce Nutritionally Enriched Food Emulsions

Impact of Grass Pea Sweet Miso Incorporation in Vegan Emulsions: Rheological, Nutritional and Bioactive Properties

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