Loading...
Publication
Valorização de plantas marítimas endógenas no desenvolvimento de produtos de panificação com propriedades nutracêuticas
| Name: | Description: | Size: | Format: | |
|---|---|---|---|---|
| 3.86 MB | Adobe PDF |
Advisor(s)
Abstract(s)
O consumo excessivo de sal tem provocado o aumento de problemas de saúde, como hipertensão e doenças cardiovasculares. Assim, torna-se urgente o desenvolvimento de soluções eficazes para combater este problema. Alimentos funcionais com características nutracêuticas são uma opção viável para combater as necessidades da população, melhorando a saúde e reduzindo o risco de doenças. O pão, devido à sua simplicidade e capacidade de saciar, é um dos alimentos com mais impacto na dieta humana, sendo por esse mesmo motivo um dos alimentos com interesse de estudo dado ao elevado consumo do mesmo. Plantas marítimas, como as halófitas, têm sido alvo de estudo devido à sua capacidade de substituir o sal comum, uma vez que na sua composição têm elevadas quantidades de sódio. As plantas Suaeda vera, Atriplex halimus e Inula crithmoides são exemplos de halófitas que crescem naturalmente em terrenos incultos e solos salinos. A planta Corema album é uma planta endógena, que pode ser encontrada ao longo da costa em zonas dunares. Todas estas plantas marítimas se caracterizam pela sua composição rica em nutrientes e minerais, capaz de melhorar alimentos nos quais sejam incorporadas. O objetivo principal deste trabalhado consistia na valorização de plantas marítimas endógenas através do desenvolvimento de produtos de panificação com propriedades nutracêuticas. Para atender a este objetivo, procedemos à elaboração de diversas formulações de pão, utilizando plantas halófitas como substitutas do sal comum. Inicialmente procedemos à determinação do teor em compostos fenólicos, capacidade antioxidante e açúcares redutores das quatro plantas marítimas anteriormente referidas. Desenvolvemos formulações com as plantas halófitas Suaeda vera, Atriplex halimus e Inula crithmoides, verificando que apenas uma delas era viável a nível sensorial (Suaeda vera). Procedemos à formulação final de três pães, os quais foram posteriormente estudados, sendo eles o pão controlo (PN), o pão PS (com a mesma quantidade de sódio de PN: 10,16 % de planta Suaeda vera relativamente à quantidade de farinha) e o pão PS50 (com metade da quantidade de sódio de PN: 5,08 % de planta Suaeda vera relativamente à quantidade de farinha). Analisámos as três amostras de pão (PN, PS e PS50) de modo a perceber o impacto da adição da planta relativamente ao teor de humidade, composição mineral, composição nutricional, propriedades texturais, cor do miolo e da côdea, atividade da água (aW), perda total durante a cozedura, volume específico, atividade microbiana, teor em compostos fenólicos, capacidade antioxidante, quantidade de açúcares redutores e análise sensorial. A planta Suaeda vera apresenta um teor de compostos fenólicos mais elevado comparativamente às outras plantas. Já a planta Corema album, comparativamente às restantes, é a que apresenta maior quantidade de açúcares redutores. As plantas mostraram conter compostos pró-oxidantes, afetando negativamente a sua capacidade antioxidante. Os pães com adição de Suaeda vera, comparativamente ao pão controlo, mostraram um enriquecimento a nível nutricional e mineral, bem como um aumento no teor de compostos fenólicos. Os pães ficaram mais escuros e mais coloridos, apresentando maior diferença de cor entre amostras consoante mais planta adicionada, comparativamente ao pão controlo. A atividade da água (aW), a perda total durante a cozedura, o volume específico, a capacidade antioxidante e os açúcares redutores diminuem à medida que se adiciona mais quantidade de planta. Já o teor de humidade e propriedades texturais não mostraram grandes alterações entre as três amostras. A adição de Suaeda vera promoveu um efeito inibitório no crescimento microbiano, com maior destaque para o pão PS50. Embora o pão controlo tenha sido o preferido, as amostras com adição de planta foram bem aceites sensorialmente, especialmente o pão com menor quantidade de planta.
Excessive salt consumption has led to an increase in health problems such as hypertension and cardiovascular diseases. Therefore, developing effective solutions to tackle this issue has become urgent. Functional foods with nutraceutical properties are a viable option to meet the population’s needs, improving health and reducing disease risk. Bread, due to its simplicity and ability to satisfy hunger, is one of the most impactful foods in the human diet, which makes it a food of interest for study given its high consumption. Marine plants, such as halophytes, have been studied due to their ability to replace common salt, as they naturally contain high amounts of sodium. The plants Suaeda vera, Atriplex halimus, and Inula crithmoides are halophytes that grow naturally in uncultivated land and saline soils. Corema album is an endogenous plant found along the coast in dune areas. All these marine plants are characterized by their nutrient and mineral-rich composition, which can improve the foods in which they are incorporated. The main objective of this work was to enhance the value of endogenous marine plants by developing bakery products with nutraceutical properties. Various bread formulations were prepared using halophyte plants as substitutes for common salt to achieve this goal. Initially, we determined the content of phenolic compounds, antioxidant capacity, and reducing sugars in the four previously mentioned marine plants. We developed formulations using the halophyte plants Suaeda vera, Atriplex halimus, and Inula crithmoides, finding that only one of them was viable at a sensory level (Suaeda vera). We then proceeded with the final formulation of three bread types, which were subsequently studied. These were the control bread (PN), PS bread (with the same sodium content as PN: 10,16 % of Suaeda vera plant relative to the amount of flour), and PS50 bread (with half the sodium content of PN: 5,08 % of Suaeda vera plant relative to the amount of flour). We analyzed the three bread samples (PN, PS, and PS50) to understand the impact of the plant’s addition on moisture content, mineral composition, nutritional composition, textural properties, crumb and crust color, water activity (aW), total baking loss, specific volume microbial activity, phenolic compound content, antioxidant capacity, reducing sugar content, and sensory analysis. The plant Suaeda vera presents a higher phenolic compound content than the other plants. On the other hand, the Corema album, compared to the others, contains a higher amount of reducing sugars. The plants showed pro-oxidant compounds, negatively affecting their antioxidant capacity.The two types of bread with the addition of Suaeda vera, compared to the control bread, showed nutritional and mineral enrichment, as well as an increase in phenolic compound content. The two types of bread became darker and more colorful, showing a bigger color difference between samples as more plant was added, compared to the control bread. Water activity (aW), total baking loss, specific volume, antioxidant capacity, and reducing sugars decreased as more amount of plant were added. The addition of Suaeda vera exhibited an inhibitory effect on microbial growth, with a more pronounced effect observed in the PS50 bread. However, moisture content and textural properties did not show significant changes between the three samples. Although the control bread was the preferred option, the plant-added samples were well accepted in sensory terms, especially the bread with a lower amount of the plant.
Excessive salt consumption has led to an increase in health problems such as hypertension and cardiovascular diseases. Therefore, developing effective solutions to tackle this issue has become urgent. Functional foods with nutraceutical properties are a viable option to meet the population’s needs, improving health and reducing disease risk. Bread, due to its simplicity and ability to satisfy hunger, is one of the most impactful foods in the human diet, which makes it a food of interest for study given its high consumption. Marine plants, such as halophytes, have been studied due to their ability to replace common salt, as they naturally contain high amounts of sodium. The plants Suaeda vera, Atriplex halimus, and Inula crithmoides are halophytes that grow naturally in uncultivated land and saline soils. Corema album is an endogenous plant found along the coast in dune areas. All these marine plants are characterized by their nutrient and mineral-rich composition, which can improve the foods in which they are incorporated. The main objective of this work was to enhance the value of endogenous marine plants by developing bakery products with nutraceutical properties. Various bread formulations were prepared using halophyte plants as substitutes for common salt to achieve this goal. Initially, we determined the content of phenolic compounds, antioxidant capacity, and reducing sugars in the four previously mentioned marine plants. We developed formulations using the halophyte plants Suaeda vera, Atriplex halimus, and Inula crithmoides, finding that only one of them was viable at a sensory level (Suaeda vera). We then proceeded with the final formulation of three bread types, which were subsequently studied. These were the control bread (PN), PS bread (with the same sodium content as PN: 10,16 % of Suaeda vera plant relative to the amount of flour), and PS50 bread (with half the sodium content of PN: 5,08 % of Suaeda vera plant relative to the amount of flour). We analyzed the three bread samples (PN, PS, and PS50) to understand the impact of the plant’s addition on moisture content, mineral composition, nutritional composition, textural properties, crumb and crust color, water activity (aW), total baking loss, specific volume microbial activity, phenolic compound content, antioxidant capacity, reducing sugar content, and sensory analysis. The plant Suaeda vera presents a higher phenolic compound content than the other plants. On the other hand, the Corema album, compared to the others, contains a higher amount of reducing sugars. The plants showed pro-oxidant compounds, negatively affecting their antioxidant capacity.The two types of bread with the addition of Suaeda vera, compared to the control bread, showed nutritional and mineral enrichment, as well as an increase in phenolic compound content. The two types of bread became darker and more colorful, showing a bigger color difference between samples as more plant was added, compared to the control bread. Water activity (aW), total baking loss, specific volume, antioxidant capacity, and reducing sugars decreased as more amount of plant were added. The addition of Suaeda vera exhibited an inhibitory effect on microbial growth, with a more pronounced effect observed in the PS50 bread. However, moisture content and textural properties did not show significant changes between the three samples. Although the control bread was the preferred option, the plant-added samples were well accepted in sensory terms, especially the bread with a lower amount of the plant.
Description
Keywords
halófitas pão substituição do sal composição nutricional e mineral análise sensorial