A carregar...
Projeto de investigação
Chemistry Center - Vila Real
Financiador
Autores
Publicações
Assessing the impact of rice cultivation and off-season period on dynamics of soil enzyme activities and bacterial communities in two agro-ecological regions of Mozambique
Publication . Ezeokoli, Obinna T.; Nuaila, Valter N.A.; Obieze, Chinedu C.; Muetanene, Belo A.; Fraga, Irene; Tesinde, Maria Natália; Ndayiragije, Alexis; Coutinho, João; Melo, Ana M.P.; Adeleke, Rasheed A.; Ribeiro-Barros, Ana I.; Fangueiro, David
Soil ecosystem perturbation due to agronomic practices can negatively impact soil productivity
by altering the diversity and function of soil health determinants. Currently, the influence
of rice cultivation and off-season periods on the dynamics of soil health determinants is unclear.
Therefore, soil enzyme activities (EAs) and bacterial community compositions in rice-cultivated fields
at postharvest (PH) and after a 5-month off-season period (5mR), and fallow-fields (5-years-fallow,
5YF; 10-years-fallow, 10YF and/or one-year-fallow, 1YF) were assessed in two agroecological regions
of Mozambique. EAs were mostly higher in fallow fields than in PH, with significant (p < 0.05)
differences detected for -glucosidase and acid phosphatase activities. Only -glucosidase activity
was significantly (p < 0.05) different between PH and 5mR, suggesting that -glucosidase is responsive
in the short-term. Bacterial diversity was highest in rice-cultivated soil and correlated with
NO3
, NH4
+ and electrical conductivity. Differentially abundant genera, such as Agromyces, Bacillus,
Desulfuromonas, Gaiella, Lysobacter, Micromonospora, Norcadiodes, Rubrobacter, Solirubrobacter and
Sphingomonas were mostly associated with fallow and 5mR fields, suggesting either negative effects
of rice cultivation or the fallow period aided their recovery. Overall, rice cultivation and chemical
parameters influenced certain EAs and shaped bacterial communities. Furthermore, the 5-month
off-season period facilitates nutrient recovery and proliferation of plant-growth-promoting bacteria
Apple Flour in a Sweet Gluten-Free Bread Formulation: Impact on Nutritional Value, Glycemic Index, Structure and Sensory Profile
Publication . Beltrão Martins, Rita; Nunes, Maria Cristiana; Gouvinhas, Irene; Ferreira, Luís Miguel Mendes; Peres, José Alcides; Barros, Ana Isabel Ramos Novo Amorim; Raymundo, Anabela
Baking bread without gluten presents many challenges generally related with poor sensorial
and nutritional characteristics, and strategies to overcome this issue are needed. Despite many glutenfree
(GF) bread studies, to the best of our knowledge, few are dedicated to sweet GF bread. Sweet
breads have traditionally been an important type of food and are still frequently consumed worldwide.
Apple flour is naturally GF, and is obtained from apples which do not accomplish market quality
requirements and are being wasted. Apple flour was, therefore, characterized in terms of nutritional
profile, bioactive compounds, and antioxidant capacity. The aim of this work was to develop a GF
bread with incorporation of apple flour, in order to study its effect on nutritional, technological, and
sensory characteristics of sweet GF bread. Additionally, in vitro starch hydrolysis and glycemic index
(GI) were also analyzed. Results demonstrated the influence of apple flour in dough’s viscoelastic
behavior, increasing G’ and G”. Regarding bread characteristics, apple flour led to better acceptance
by the consumer, with firmness increasing (21.01; 26.34; 23.88 N), and consequently specific volume
decreasing (1.38; 1.18; 1.13 cm3/g). In addition, an increase of bioactive compounds content and
antioxidant capacity of the breads were revealed. As expected, the starch hydrolysis index increased,
as well as GI. Nevertheless the values were really close to low eGI (56), which is a relevant result for a
sweet bread. Apple flour showed good technological and sensory properties as a sustainable and
healthy food ingredient for GF bread
Acorn flour from holm oak (Quercus rotundifolia): Assessment of nutritional, phenolic, and technological profile
Publication . Martins, Rita Beltrão; Gouvinhas, Irene; Nunes, Maria Cristiana; Ferreira, Luís Mendes; Peres, José A.; Raymundo, Anabela; Barros, Ana I.R.N.A.
Acorn is the fruit of holm oak (Quercus rotundifolia), being mainly used nowadays to feed animals, however a
substantial part remains in the fields without any valorization. Underexploited crops are gaining new interest,
driven by food security concerns and health benefits potential as well. In the present work, it was studied the
physicochemical characteristics and functional perspective of acorn flour, as an ingredient for human diet. The
study included nutritional composition analysis, phenolic compounds profile through HPLC, starch content and
its microstructure, fibre, and pasting properties assessment. Acorn flour presented a high content in fat,
particularly monounsaturated and polyunsaturated (oleic and linoleic acids), and high minerals content in
particular K. Concerning phenolic profile, rutin, catechin, ellagic acid, gallic acid, and syringic acid were
identified. In regards to technological profile, fibre was mainly insoluble, with around 11%, and starch content
was 50%. Its pasting behaviour revealed a high gelatinization temperature (85 ◦C), with low breakdown, and
higher retrogradation consistency. These results show acorn flour potential as a valuable and sustainable
multipurpose food ingredient
Unidades organizacionais
Descrição
Palavras-chave
Contribuidores
Financiadores
Entidade financiadora
Fundação para a Ciência e a Tecnologia
Programa de financiamento
6817 - DCRRNI ID
Número da atribuição
UIDB/00616/2020