Publication
Pasta enrichment with an Amaranth hydrolysate affects the overall acceptability while maintaining antihypertensive properties
| Summary: | Background: Alcalase-treated amaranth proteins generate angiotensin-1-converting enzyme (ACE-1) inhibitory peptides, which could be useful for functional foods development. Our aim was to evaluate the technological, sensory, and antihypertensive properties of pasta enriched with an amaranth hydrolysate. Methods: Pasta with 11% (A; control), 15% (B), and 20% (C) of protein content were formulated. Pastas B and C were supplemented with an alcalase-treated amaranth protein concentrate. Cooking time, cooking lost, color, and texture were assessed. An untrained panel (n = 30) evaluated sensory attributes. The antihypertensive e ect was evaluated in hypertensive rats. Results: The hydrolysate IC50 was 0.014 mg/mL. Optimum cooking time and cooking loss decreased in products B and C vs. A (p < 0.05). The L* values decreased in pasta C. Firmness increased in pasta C vs. A (p < 0.05). Adhesiveness was di erent among groups (p < 0.05). Pasta A had the highest acceptability (p < 0.05). The products B and C, and captopril (positive control) showed antihypertensive properties after 3 h of supplementation (p < 0.05). This e ect remained after 7 h, 8 h, or 9 h. Conclusions: The addition of amaranth hydrolysates to pasta negatively impacts on the overall acceptability and, to a lesser extent, on pasta taste. However, it is possible to maintain the antihypertensive properties of the supplemented pasta under physiological conditions |
|---|---|
| Main Authors: | Valdez-Meza, Eduardo Enrique |
| Other Authors: | Raymundo, Anabela; Figueroa-Salcido, Oscar Gerardo; Ramírez-Torres, Giovanni Isaí; Fradinho, Patrícia; Oliveira, Sónia; Sousa, Isabel |
| Subject: | amaranth protein pasta sensory evaluation hypertension functional food |
| Year: | 2019 |
| Country: | Portugal |
| Document type: | article |
| Access type: | open access |
| Associated institution: | Universidade de Lisboa |
| Language: | English |
| Origin: | Repositório da Universidade de Lisboa |
| _version_ | 1866810054166970368 |
|---|---|
| author | Valdez-Meza, Eduardo Enrique |
| author2 | Raymundo, Anabela Figueroa-Salcido, Oscar Gerardo Ramírez-Torres, Giovanni Isaí Fradinho, Patrícia Oliveira, Sónia Sousa, Isabel |
| author2_role | author author author author author author |
| author_facet | Valdez-Meza, Eduardo Enrique Raymundo, Anabela Figueroa-Salcido, Oscar Gerardo Ramírez-Torres, Giovanni Isaí Fradinho, Patrícia Oliveira, Sónia Sousa, Isabel |
| author_role | author |
| contributor_name_str_mv | Repositório Científico de Acesso Aberto da ULisboa |
| country_str | PT |
| creators_json_txt | [{\"Person.name\":\"Valdez-Meza, Eduardo Enrique\"},{\"Person.name\":\"Raymundo, Anabela\",\"Person.identifier.orcid\":\"0000-0001-5266-1685\"},{\"Person.name\":\"Figueroa-Salcido, Oscar Gerardo\"},{\"Person.name\":\"Ramírez-Torres, Giovanni Isaí\"},{\"Person.name\":\"Fradinho, Patrícia\",\"Person.identifier.orcid\":\"0000-0002-2503-9898\"},{\"Person.name\":\"Oliveira, Sónia\"},{\"Person.name\":\"Sousa, Isabel\",\"Person.identifier.orcid\":\"0000-0001-9384-7646\"}] |
| datacite.contributors.contributor.contributorName.fl_str_mv | Repositório Científico de Acesso Aberto da ULisboa |
| datacite.creators.creator.creatorName.fl_str_mv | Valdez-Meza, Eduardo Enrique Raymundo, Anabela Figueroa-Salcido, Oscar Gerardo Ramírez-Torres, Giovanni Isaí Fradinho, Patrícia Oliveira, Sónia Sousa, Isabel |
| datacite.date.Accepted.fl_str_mv | 2019-01-01T00:00:00Z |
| datacite.date.available.fl_str_mv | 2019-09-04T10:10:40Z |
| datacite.date.embargoed.fl_str_mv | 2019-09-04T10:10:40Z |
| datacite.rights.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| datacite.subjects.subject.fl_str_mv | amaranth protein pasta sensory evaluation hypertension functional food |
| datacite.titles.title.fl_str_mv | Pasta enrichment with an Amaranth hydrolysate affects the overall acceptability while maintaining antihypertensive properties |
| dc.contributor.none.fl_str_mv | Repositório Científico de Acesso Aberto da ULisboa |
| dc.creator.none.fl_str_mv | Valdez-Meza, Eduardo Enrique Raymundo, Anabela Figueroa-Salcido, Oscar Gerardo Ramírez-Torres, Giovanni Isaí Fradinho, Patrícia Oliveira, Sónia Sousa, Isabel |
| dc.date.Accepted.fl_str_mv | 2019-01-01T00:00:00Z |
| dc.date.available.fl_str_mv | 2019-09-04T10:10:40Z |
| dc.date.embargoed.fl_str_mv | 2019-09-04T10:10:40Z |
| dc.format.none.fl_str_mv | application/pdf |
| dc.identifier.none.fl_str_mv | http://hdl.handle.net/10400.5/18271 |
| dc.language.none.fl_str_mv | eng |
| dc.publisher.none.fl_str_mv | MDPI |
| dc.rights.none.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| dc.subject.none.fl_str_mv | amaranth protein pasta sensory evaluation hypertension functional food |
| dc.title.fl_str_mv | Pasta enrichment with an Amaranth hydrolysate affects the overall acceptability while maintaining antihypertensive properties |
| dc.type.none.fl_str_mv | http://purl.org/coar/resource_type/c_6501 |
| description | Background: Alcalase-treated amaranth proteins generate angiotensin-1-converting enzyme (ACE-1) inhibitory peptides, which could be useful for functional foods development. Our aim was to evaluate the technological, sensory, and antihypertensive properties of pasta enriched with an amaranth hydrolysate. Methods: Pasta with 11% (A; control), 15% (B), and 20% (C) of protein content were formulated. Pastas B and C were supplemented with an alcalase-treated amaranth protein concentrate. Cooking time, cooking lost, color, and texture were assessed. An untrained panel (n = 30) evaluated sensory attributes. The antihypertensive e ect was evaluated in hypertensive rats. Results: The hydrolysate IC50 was 0.014 mg/mL. Optimum cooking time and cooking loss decreased in products B and C vs. A (p < 0.05). The L* values decreased in pasta C. Firmness increased in pasta C vs. A (p < 0.05). Adhesiveness was di erent among groups (p < 0.05). Pasta A had the highest acceptability (p < 0.05). The products B and C, and captopril (positive control) showed antihypertensive properties after 3 h of supplementation (p < 0.05). This e ect remained after 7 h, 8 h, or 9 h. Conclusions: The addition of amaranth hydrolysates to pasta negatively impacts on the overall acceptability and, to a lesser extent, on pasta taste. However, it is possible to maintain the antihypertensive properties of the supplemented pasta under physiological conditions |
| dirty | 0 |
| eu_rights_str_mv | openAccess |
| format | article |
| fulltext.url.fl_str_mv | https://repositorio.ulisboa.pt/bitstreams/17269e70-e6c1-4b83-b7c7-aaf54af99439/download |
| id | ul_4e6aff70fb274dfae350ec45d582a555 |
| identifier.url.fl_str_mv | http://hdl.handle.net/10400.5/18271 |
| instacron_str | ul |
| institution | Universidade de Lisboa |
| instname_str | Universidade de Lisboa |
| language | eng |
| network_acronym_str | ul |
| network_name_str | Repositório da Universidade de Lisboa |
| oai_identifier_str | oai:repositorio.ulisboa.pt:10400.5/18271 |
| organization_str_mv | urn:organizationAcronym:ul |
| person_str_mv | Valdez-Meza, Eduardo Enrique Raymundo, Anabela Raymundo, Anabela https://www.ciencia-id.pt/D71D-F355-5B85 D71D-F355-5B85 http://orcid.org/0000-0001-5266-1685 0000-0001-5266-1685 Figueroa-Salcido, Oscar Gerardo Ramírez-Torres, Giovanni Isaí Fradinho, Patrícia Fradinho, Patrícia https://www.ciencia-id.pt/F01A-8E33-1E96 F01A-8E33-1E96 http://orcid.org/0000-0002-2503-9898 0000-0002-2503-9898 Oliveira, Sónia Sousa, Isabel Sousa, Isabel https://www.ciencia-id.pt/8113-9DC6-277F 8113-9DC6-277F http://orcid.org/0000-0001-9384-7646 0000-0001-9384-7646 |
| publishDate | 2019 |
| publisher.none.fl_str_mv | MDPI |
| reponame_str | Repositório da Universidade de Lisboa |
| repository_id_str | urn:repositoryAcronym:ul |
| service_str_mv | urn:repositoryAcronym:ul |
| spelling | engMDPIpt_PTBackground: Alcalase-treated amaranth proteins generate angiotensin-1-converting enzyme (ACE-1) inhibitory peptides, which could be useful for functional foods development. Our aim was to evaluate the technological, sensory, and antihypertensive properties of pasta enriched with an amaranth hydrolysate. Methods: Pasta with 11% (A; control), 15% (B), and 20% (C) of protein content were formulated. Pastas B and C were supplemented with an alcalase-treated amaranth protein concentrate. Cooking time, cooking lost, color, and texture were assessed. An untrained panel (n = 30) evaluated sensory attributes. The antihypertensive e ect was evaluated in hypertensive rats. Results: The hydrolysate IC50 was 0.014 mg/mL. Optimum cooking time and cooking loss decreased in products B and C vs. A (p < 0.05). The L* values decreased in pasta C. Firmness increased in pasta C vs. A (p < 0.05). Adhesiveness was di erent among groups (p < 0.05). Pasta A had the highest acceptability (p < 0.05). The products B and C, and captopril (positive control) showed antihypertensive properties after 3 h of supplementation (p < 0.05). This e ect remained after 7 h, 8 h, or 9 h. Conclusions: The addition of amaranth hydrolysates to pasta negatively impacts on the overall acceptability and, to a lesser extent, on pasta taste. However, it is possible to maintain the antihypertensive properties of the supplemented pasta under physiological conditionsapplication/pdfpt_PTPasta enrichment with an Amaranth hydrolysate affects the overall acceptability while maintaining antihypertensive propertiesValdez-Meza, Eduardo EnriquePersonalRaymundo, AnabelaDSpacehttp://dspace.org/items/63f1faff-64dd-41b7-9419-2345092cf183DSpacehttp://dspace.org/items/63f1faff-64dd-41b7-9419-2345092cf183RaymundoAnabelaCiência IDhttps://www.ciencia-id.ptD71D-F355-5B85ORCIDhttp://orcid.org0000-0001-5266-1685Researcher IDhttps://www.researcherid.comM-9260-2013Researcher IDhttps://www.researcherid.comN-2268-2019Scopus Author IDhttps://www.scopus.com55957162900Figueroa-Salcido, Oscar GerardoRamírez-Torres, Giovanni IsaíPersonalFradinho, PatríciaDSpacehttp://dspace.org/items/5cfb75f0-c9cf-4c1f-8a45-d58151d09a25DSpacehttp://dspace.org/items/5cfb75f0-c9cf-4c1f-8a45-d58151d09a25FradinhoPatríciaCiência IDhttps://www.ciencia-id.ptF01A-8E33-1E96ORCIDhttp://orcid.org0000-0002-2503-9898Researcher IDhttps://www.researcherid.comN-3459-2013Scopus Author IDhttps://www.scopus.com35726802000Oliveira, SóniaPersonalSousa, IsabelDSpacehttp://dspace.org/items/2d9ee74a-d127-41dc-bcf6-883d9e6292d9DSpacehttp://dspace.org/items/2d9ee74a-d127-41dc-bcf6-883d9e6292d9SousaIsabelCiência IDhttps://www.ciencia-id.pt8113-9DC6-277FORCIDhttp://orcid.org0000-0001-9384-7646Scopus Author IDhttps://www.scopus.com6701317947HostingInstitutionOrganizationalRepositório Científico de Acesso Aberto da ULisboae-mailmailto:repositorio@reitoria.ulisboa.ptrepositorio@reitoria.ulisboa.ptDOIIsPartOf10.3390/foods80802822019-09-04T10:10:40Z20192019-01-01T00:00:00ZHandlehttp://hdl.handle.net/10400.5/18271http://purl.org/coar/access_right/c_abf2open accessamaranth proteinpastasensory evaluationhypertensionfunctional food949747 bytesliteraturehttp://purl.org/coar/resource_type/c_6501journal articlehttp://purl.org/coar/access_right/c_abf2application/pdffulltexthttps://repositorio.ulisboa.pt/bitstreams/17269e70-e6c1-4b83-b7c7-aaf54af99439/downloadFoods |
| spellingShingle | Pasta enrichment with an Amaranth hydrolysate affects the overall acceptability while maintaining antihypertensive properties Valdez-Meza, Eduardo Enrique amaranth protein pasta sensory evaluation hypertension functional food |
| status | SINGLETON |
| subject.fl_str_mv | amaranth protein pasta sensory evaluation hypertension functional food |
| title | Pasta enrichment with an Amaranth hydrolysate affects the overall acceptability while maintaining antihypertensive properties |
| title_full | Pasta enrichment with an Amaranth hydrolysate affects the overall acceptability while maintaining antihypertensive properties |
| title_fullStr | Pasta enrichment with an Amaranth hydrolysate affects the overall acceptability while maintaining antihypertensive properties |
| title_full_unstemmed | Pasta enrichment with an Amaranth hydrolysate affects the overall acceptability while maintaining antihypertensive properties |
| title_short | Pasta enrichment with an Amaranth hydrolysate affects the overall acceptability while maintaining antihypertensive properties |
| title_sort | Pasta enrichment with an Amaranth hydrolysate affects the overall acceptability while maintaining antihypertensive properties |
| topic | amaranth protein pasta sensory evaluation hypertension functional food |
| topic_facet | amaranth protein pasta sensory evaluation hypertension functional food |
| url | http://hdl.handle.net/10400.5/18271 |
| visible | 1 |