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- Bioeconomia para a mobilização da cadeia agroalimentar.Publication . Basto De Lima, Maria Gabriela; Sousa, SaraDesidratação osmótica aplicada a subprodutos da fileira hortofrutícola.
- AgetEm - Prototyping of a new spirit vinegarPublication . Laranjeira, Cristina; Alves, Marco; Mira, Helena; Basto de Lima, Maria Gabriela; Canas, Sara; Caldeira, IldaAgrio line of the AgetEm project (POCI-01-0145-FEDER-023583) aimed to develop new vinegar products, benefiting from the location of ESAS in Ribatejo, close to the main Portuguese vinegar industries. An innovative spirit vinegar prototype was developed (2017- 2019), by acetification of a monovarietal white wine distillate, produced from Talia grapes of the National Ampelographic Collection (Portugal). In the EU, “vinegar” is obtained exclusively by double alcoholic and acetic fermentation of substances of agricultural origin (EN 13188: 2000); however, it may include a distillation operation, as in alcohol vinegar or in distilled malt vinegar. Vinegar industry is a classic example of sustainability in the use of raw materials, positioning itself at the end of the agri-food transformation line.
- Physical-chemical and rheological characterization of tomato (Solanum lycopersicum L.) of AlgarvePublication . Basto De Lima, Maria Gabriela; Dias, Igor; Oliveira, Margarida; Torgal, Isabel; Faro, Maria; Matos, A.; Reis, A.The objective of this study was to evaluate the physico-chemical and rheological characteristics of two tomato varieties, Vimeiro and Runner, grown in Algarve - Portugal - in five case studies (A, B, C, D and E), during the harvest season. The samples were submitted to analysis: weight, caliber, moisture, total soluble solids, total titratable acidity, lycopene, color and hardness. When considering the factors producer X variety significant differences were observed for all parameters, excepted for color coordinates a* and H° and hardness. For weight and caliber no differences were observed between varieties. Concerning Runner variety, the producer A achieved heavier and higher caliber tomatoes compared to producer E. For total soluble solids it was verified that producer C was the one that cultivated fruits with the highest concentration for both varieties and presented a higher total titratable acidity value. These results were more evident in the Vimeiro variety. For lycopene, the highest average value was found in fruits cultivated by producer A in the Vimeiro variety. The fruits that presented the highest luminosity (L*) and higher mean values of b*, in general, were the Vimeiro variety, led by producer A. It means that the fruits have more yellowish tones than the Runner variety. The Vimeiro variety, independently of the producer, also presented higher values of C*, which means that the color of the fruits of this variety was stronger and brighter.
- Osmotic dehydration: an emerging technology applied to the fruit and vegetable sectorPublication . Sousa, Sara; Basto de Lima, Maria Gabriela; Raimundo, Délio; Henriques, Marília; Neves, Ana Maria; Mota de Oliveira, Maria Adelaide; Oliveira, MargaridaThe current unsustainable production and consumption patterns are one of the drivers for Bioeconomy strategy implementation. The horticultural industry produces quantities of by-products and waste whose valorisation, through innovation, enhances new products and production processes development. The aim of this work was to develop new dehydrated food products from horticultural by-products, pumpkin, and courgette, using osmotic dehydration (DO) technology by immersing the food in an osmotic solution (OS).
- Rheologic effect of selected acrylamide reducing agents from plant extracts in wheat and rye breadPublication . Guerra, Manuela; Basto de Lima, Maria Gabriela; Castanheira, Isabel; Brandão, Carlos; Laranjeira, Cristina; Henriques, I.; Bernardo, P.; Félix, N.; Jesus, S.; Coelho, L.; Fernandes, A.; Morgado, C.Bread is a staple food worldwide with an annual intake recommended by the WHO of 60kg / capita. Strategies to mitigate the occurrence of substances harmful to human health such as acrylamide (AA) should not interfere in food properties perceived by the consumers. The objective of this work was to assess the rheologic (texture and color) effect on two types of bread formulas (wheat and rye) that the addition of acrylamide reducing agents from vegetable extracts (oregano, fennel, lemongrass, pear Rocha peel) may generate. Thirty-four batches of bread dough were prepared, with the extracts (liquid and dried). Each batch was composed of one control sample and five replicates added with extracts. Selected flour formulas were mixed followed by: controlled fermentation, division of units; cooking in traditional oven (TO) and convection oven (CO), 8 of wheat and 9 of rye for each oven. All variables were defined and controlled (fermentation and cooking time, cooking temperature, homogeneity of premixes). A Texture Profile Analysis (TPA) assay was performed. Six parameters of bread texture profile were determined: toughness; springiness; cohesiveness; gumminess; chewiness. Objective color measurement was calculated by the determination of colorimetric coordinates in the CIE L * a * b * color space. Through the chromatic coordinates a * and b *. The following reduction values were obtained: oregano in rye bread 17.7% (CO), in wheat bread 31.6% (TO) and 21.7% (CO); lemongrass in rye bread 27.5% (TO) and 7.8% (CO); fennel in wheat bread 33.5% (TO) and 41.5% (O2); peel of Rocha pear in rye bread 27.3% (CO), in wheat bread 19.2% (TO) and 12.5% (CO). Regarding to toughness, in wheat flour, the addition of the extracts of lemongrass (dry and aqueous) and fennel (dried) made the bread softer. In rye flour, the toughness was not influenced by the addition of extracts. There were changes in cohesiveness related to the type of oven. Extracts didn’t influence elasticity of breads neither cause changes in the color. Crossing the acrylamide mitigation effects, and the rheological results will enable the election of the best baking process according to the varieties of bread.
- Pickles de frutos e vinagres com adições: desenvolvimento de novos produtos no âmbito do projecto UIIPS-ESAS em tecnologia vinagreiraPublication . Laranjeira, Cristina; Ribeiro, Maria; Henriques, Marília; Mota de Oliveira, Maria Adelaide; Basto de Lima, Maria Gabriela; Diogo, Maria; Ruivo, P.; Ribeiro, Ana Teresa; Trindade, Carlos; Carvalho, José Manuel Oliveira; Raimundo, António; Faro, Maria; Torgal, IsabelA aptidão tecnológica do vinagre permite desenvolver múltiplos produtos. Neste projecto (2009 -) criaram-se processos de aromatização múltipla e de conservação ácida de frutos doces em vinagre, incomuns na indústria vinagreira. Articulando ensaios tecnológicos, analíticos e provas sensoriais, desenvolveram-se dois vinagres vínicos com adições (com mirtilo e com mel e especiarias), dois vinagretes aromatizados (de laranja, de physalis) e por tecnologia de piclagem fresh pack (não fermentativa), dez pickles agridoces: pêra-abacaxi, pêra “bêbeda” (cinco variantes), com physalis (simples, com murta ou mirtilo) e de abóbora com pêra e pequenos frutos. Todos os protótipos cumprem os requisitos de estabilidade. Possuem, em comum, inovação e conveniência: novos produtos, com longo tempo de vida de prateleira, são alternativas para a preservação de frutos caros/sazonais/excedentários.
- Stability study of low caliber Pera Rocha osmotically dehydratedPublication . Basto de Lima, Maria Gabriela; Neves, Ana Maria; Marques, RafaelThis work consisted of the application of osmotic dehydration to low-caliber Rocha pear. The initial values of soluble solids content indicated that the fruit was the same degree of ripeness. The sliced pear was immersed in various sucrose solutions (20%; 30%; 40% (w / w)), at various temperatures (20 ºC; 30 ºC; 40 ºC), for 240, 360 and 480 minutes. At the beginning and the end of the process, the parameters determined were: weight loss; water loss; solids gain; water activity (aw); moisture content and soluble solids content. The moisture content and aW decreased over osmotic dehydration process, with even more pronounced reduction at 360 minutes followed by a plateau of constant values up to 480 min. The immersion time and temperature influenced the analyzed parameters, but the sucrose concentration was the most relevant parameter. The immersion time selected was 360 min. An untrained taster's panel performed sensory evaluation and assigned higher scores to the assay 30% (w / w) sucrose and 30 ° C. In this, a microbiological evaluation of the stability of the dehydrated pear was carried out for six months, which proved to be microbiologically stable and safe. The absence of populations of bacteria of the family Enterobacteriaceae, demonstrates the application of good hygiene practices. There was no growth of Staphylococcus coagulase positive and Clostridium sulfite-reducing spores ensuring product safety. The very low value of aw (0.217) contributed greatly to these results, promoting the inhibition of microbial growth, preventing the deterioration of the product, preserving its characteristics, making it stable and safe. The parameters of the proximal analysis: energy; moisture content; carbohydrates; crude protein; total lipids; total fiber and ash, allowed to obtain the nutritional composition of the dehydrated pear and differences were verified in relation to the consulted literature.
- Desenvolvimento de cremes de barrar com adição de um processado de cogumelo shiitake (Lentinola edodes) (POCI-01-0145-FEDER-023583)Publication . Basto De Lima, Maria Gabriela; Henriques, Marília; A., MacedoEste trabalho enquadra-se no projeto Agrio et Emulsio (POCI-01-0145-FEDER-023583), com o objetivo de formular e conceber uma emulsão alimentar inovadora à base de um processado de cogumelo Shiitake (Lentinula edodes), para valorização de matérias-primas com potencial de aplicação em certos mercados como gourmet, diet e vegan, através de metodologias sustentáveis [1]. O cogumelo Shiitake é um fungo do filo Basidiomycota e do género Lentinus. É o segundo cogumelo comestível mais cultivado do mundo, representando atualmente cerca de 25% da produção mundial de cogumelos edíveis. A sua importância hoje em dia, deve-se a modos de vida e hábitos provenientes de países asiáticos, para além de várias aplicações na medicina tradicional chinesa. É considerado um alimento de elevada qualidade, rico em proteínas, vitaminas e sais minerais e baixo teor em calorias e gorduras [2]. Uma emulsão é um sistema multifásico termodinamicamente instável, constituída por duas fases imiscíveis, uma aquosa e outra lipídica, em que uma das fases se encontra dispersa na outra sob a forma de gotas esféricas. A estabilidade deste sistema depende da membrana que sustenta as gotas, e varia ao longo do tempo. Há dois tipos de emulsões: óleo-em-água e água-em-óleo. Os cremes de barrar são emulsões de água-em-óleo, cuja fase lipídica é uma mistura de óleos vegetais e/ou óleos e gorduras de origem animal contendo corantes naturais, estabilizantes, emulsionantes, aromatizantes, antioxidantes, lecitinas e vitaminas lipossolúveis. A fase aquosa inclui na sua constituição proteínas e leite desnatado, e pequenas quantidades de outros ingredientes como sal, conservantes, espessantes e vitaminas hidrossolúveis [3].
- Development of gastronomic strategies for the application and valorization of new inverse emulsions of vegetable originPublication . Silva, A.T.; Morgado, C.; Félix, N.; Basto de Lima, Maria Gabriela; Laranjeira, Cristina; Brandão, Carlos; Guerra, M.Strategic innovation must anticipate consumer’s acceptance and commercial potential in their design process. The main objective of this study was to develop gastronomic applications with the use of water-in-oil (60 to 65% lipid phase) innovative inverse emulsion prototypes (which preserve expensive/seasonal raw materials and value surplus/regional by-products) (1), appealing to the final consumer. Five emulsions were analyzed - 3 strawberry and pepper (red and yellow) processed differently, with aqueous vegetable phase and 2 mustards with red fruits or beet. Initially a sensory evaluation was carried out (hedonic scale 1-9) with a panel of tasters (9 food professionals) and the online Foodpairing® tool was used. After defining the purpose of each culinary preparation (starter, main course, dessert, for Food Service or domestic end consumer), a recipe set was developed based on previous results and also based on culinary know-how, creative/aesthetic talent of the researcher. A script of the tasting menu was established, and also a test book with parameters of acceptance/purchase intention/marketing/ use potential. Finally, an acceptance test was carried out through a tasting lunch inserted in a pedagogical restaurant for 40 consumers (domestic/food professionals). The panel positively evaluated all emulsions (global appreciation mean values between 5.6 and 7) but none was pointed out as having potential gastronomic use by itself, but always as an ingredient of some composition. There were 33 combinations of ingredients with the Foodpairing® tool, which, cross-checked with the panel of tasters, led to 34 gastronomic compositions further developed in a culinary workshop. At the evaluation lunch, the yellow pepper emulsion was the most appreciated (average value of 7.51) and the strawberry was the least appreciated globally (average value of 6.65). Regarding delicacies developed and presented, all had positive appreciation (average values of global appreciation between 6.87 and 8.65). The intention to purchase varied for each emulsion and the type of delicacy in which it was used: in some it increased by 57%, but in others it decreased, for example by 14%; globally, most tasters would buy the creams analyzed and see potential commercialization in all emulsions. The opinion of the chefs was quite important and useful, but not always coincident with the ingredients proposed by the application of Foodpairing®. Global innovation implies acceptance by the consumer and education for the gastronomic application, situation evidenced with the consumer test that was realised.
- Shiitake mushroom (Lentinola edodes) spread creamsPublication . Lima, Maria Gabriela Basto de; Henriques, Marília; Lúcia da Mata Silvério Ruivo, Paula; Mota de Oliveira, Maria Adelaide; Torgal, Isabel; Faro, Maria da Conceição; A., Macedo; Brandão, Carlos; Guerra, MariaThis work is part of Agrio et Emulsio project (POCI-01-0145-FEDER-023583), the main goal is formulating and design an innovative food emulsion based on processed Shiitake mushroom (Lentinula edodes), through sustainable methodologies with potential application in certain markets such as gourmet, diet and vegan [1]. Shiitake mushroom is a fungus of the phylum Basidiomycota and Lentinus gender. It is the second most cultivated edible mushroom in the world, currently accounting for around 25% of world production of edible mushrooms. Its importance nowadays, due to lifestyles and habits from Asian countries. It is considered a high-quality food with high content of protein, vitamins and minerals and low content in calories and fat [2]. An emulsion is a multiphase system consisting of two immiscible phases, one aqueous phase and a lipid phase, in which one phase is dispersed in another in the form of spherical drops. System stability depends on the membrane that holds the drops and varies over time. Spreads creams are water-in-oil emulsions which lipid phase is a mixture of vegetable oils and / or oils and animal fats, containing natural colorants, stabilizers, emulsifiers, flavourings, antioxidants, lecithin and liposoluble vitamins. The aqueous phase comprises skimmed milk proteins, and small amounts of other ingredients such as salt, preservatives, thickeners and water-soluble vitamins [3]. The methodology involved the experimental technological development with articulated microbiological assays, proximal and physico-chemical and sensory analysis. Two final prototypes were selected, one of them vegan with aqueous phase of vegetal origin, and another lacto-vegetarian with aqueous phase of animal origin, whey protein concentrate of goat's milk. These final prototypes were submitted to microbiological stability, proximal and physicochemical analyses, as well as food pairing & food design trials.