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Natural sources of food colorants as potential substitutes for artificial addit...
Vega, Erika N.; Ciudad-Mulero, María; Fernandez-Ruiz, Virginia; Barros, Lillian; Morales, PatriciaIn recent years, the demand of healthier food products and products made with natural ingredients has increased overwhelmingly, led by the awareness of human beings of the influence of food on their health, as well as by the evidence of side effects generated by different ingredients such as some additives. This is the case for several artificial colorants, especially azo colorants, which have been related to t...
Wild sweet cherry, strawberry and bilberry as underestimated sources of natural...
Vega, Erika N.; Garcia-Herrera, Patricia; Ciudad-Mulero, María; Dias, Maria Inês; Matallana-González, Maria Cruz; Camara, Montana; Tardío, JavierWild edible fruits, neglected by the development of commercial agriculture, have recently aroused as a good source of natural colorants and bioactive compounds. These novel uses could cover the recent demand for healthier foods with functional properties. Prunus avium, Fragaria vesca and Vaccinium myrtillus wild fruits were characterized by individual anthocyanin profile and color CIELAB parameters, as well as ...
Bioaccessibility of macrominerals and trace elements from tomato (Solanum lycop...
Ciudad-Mulero, María; Pinela, José; Carvalho, Ana Maria; Barros, Lillian; Fernández-Ruiz, Virginia; Ferreira, Isabel C.F.R.Traditional farmers’ varieties of tomato grown under extensive farming techniques are considered delicious and healthy foods and are preferred by local consumers. Tomatoes are an important component of a healthy diet, as they provide essential micronutrients, including minerals, which are vital to healthy development, disease prevention, and wellbeing. Given the considerable dietary intake of tomatoes and the s...
Potential health claims of durum and bread wheat flours as functional ingredients
Ciudad-Mulero, María; Barros, Lillian; Fernandes, Ângela; Ferreira, Isabel C.F.R.; Callejo, Maria Jesús; Matallana-González, Maria CruzWheat is an important cereal with a key role in human nutrition. In this study, dietary fiber (DF) and arabinoxylans of di erent durum (Triticum turgidum ssp. Durum L.) and bread (Triticum aestivum L.) wheat flours were analyzed in order to point out their potential nutritional and health claims allege according to the current European regulation (Regulation (EU) No 432/2012). Moreover, other bioactive compound...
Revalorization of Tunisian wild Amaranthaceae halophytes: Nutritional compositi...
Zaier, Mariem Maatallah; Ciudad-Mulero, María; Cámara Hurtado, Montaña; Pereira, Carla; Ferreira, Isabel C.F.R.; Achour, Lotfi; Kacem, AdnenWild halophytes are traditionally consumed in Tunisia as gourmet vegetables due to their salty taste and organoleptic proprieties. However, their nutritional composition is not deeply studied. The aim of this study was to characterize three Tunisian wild halophytic species (Arthrocnemum indicum (Willd.) Moq, Halocnemum strobilaceum (Pall.) M. Bieb., and Suaeda fruticosa Forssk) at two different phenotypic stage...
Chemical composition, nutritional value, and biological evaluation of tunisian ...
Romdhane, Mariem Haj; Chahdoura, Hassiba; Barros, Lillian; Dias, Maria Inês; Corrêa, Rúbia C.G.; Morales, Patricia; Ciudad-Mulero, María; Flamini, GuidoThe aim of this work was to perform an unprecedented in-depth study on the bioactive phytochemicals of Abelmoschus esculentus L. Moench Tunisian landrace (Marsaouia). For this purpose, its nutritional, aroma volatile, and phenolic profiles were characterized, and sundry biological activities were assessed in vitro. The approximate composition revealed that total dietary fiber as the most abundant macronutrient,...
Comparison of different bread types: chemical and physical parameters
Carocho, Márcio; Morales, Patricia; Ciudad-Mulero, María; Fernández-Ruiz, Virginia; Ferreira, Elisabete; Heleno, Sandrina A.; Rodrigues, PaulaIn this work, the chemical and physical profile of 5 different bread types (Multicereal bread, Bavaria wheat bread, Wholemeal bread, Rye and Oat bread) were analysed in depth, namely the nutritional profile, individual fatty acids and soluble sugars through GC-FID and HPLC-RI, respectively, as well as the mineral profile, including micro and macroelements. Furthermore, a texture profile analysis was carried out...
Bioactive compounds and antioxidant capacity of extruded snack-type products de...
Ciudad-Mulero, María; Barros, Lillian; Fernandes, Ângela; Berrios, José de J.; Cámara Hurtado, Montaña; Morales, Patricia; Fernández-Ruiz, VirginiaPulses are well known to be gluten-free functional foods that provide a rich source of nutritional and healthy compounds with antioxidant-promoting activity. In the present study, the bioactive compounds, dietary fibre, arabinoxylans, individual phenolic compounds and tocopherols, were evaluated in different lentil flours (raw and extruded at 140 and 160 °C) formulated with nutritional yeasts, along with the ch...
Revalorization of wild: Asparagus stipularis Forssk. as a traditional vegetable...
Adouni, Khawla; Chahdoura, Hassiba; Mosbah, Habib; Santos-Buelga, Celestino; González-Paramás, Ana María; Ciudad-Mulero, María; Fernandes, ÂngelaThe nutritional values and phytochemical composition of young shoots of wild Asparagus stipularis Forssk. from Tunisia were determined in this study. The antioxidant (tested by four different in vitro assays) and antiproliferative properties (against human tumour cell lines) of aqueous and hydroalcoholic extracts of the young shoots were also investigated. The obtained results indicated that the young shoots ar...
Analysis of tocopherols and phenolic compounds in extruded lentil flour formula...
Ciudad-Mulero, María; Fernandes, Ângela; Barros, Lillian; Ferreira, Isabel C.F.R.; Berrios, José de J.; Montaña, Cámara; Morales, PatriciaPulses are currently considered as functional gluten-free foods, which could be included in extrusion formulations in order to develop functional products with high nutritional value [1]. In the present study individual phenolic compounds and tocopherols were evaluated in different lentil flours (raw and extruded at 140 and 160ºC) formulated with nutritional yeasts.Phenolic compounds were analysed by using a HP...