Browsing by Author "Matos, Elisabete"
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- Bioacessibility of zinc in pet food determined by a dynamic leaching methodPublication . Fernandes, Sara R.; Pereira, Ana Margarida; Matos, Elisabete; Castanheira, Francisco; Baptista, Cláudia S.; Cabrita, Ana Rita J.; Segundo, Marcela A.; Fernandes, SaraIn dynamic leaching methods, portions of extractant reagents are continuously provided to the solid sample contained in flow-through microcolumns or chambers, enabling the renewal of extracting fluid and avoiding saturation effects from fluid stagnation. These methods are also suitable for fast measurements in real time with small extract manipulation, especially when coupled online with suitable detectors [1]. In this work, the bioaccessible fraction and kinetic leaching profile of zinc in pet food was determined using a robust flow-through device, composed by two filters placed in polypropylene holders to entrap the solid sample, designed for dynamic leaching experiments [2]. Continuous extraction flow was ensured by a peristaltic pump connecting the extraction reservoir and the extraction chamber, at a flow rate of 0.5 mL min-1. Synthetic fluids simulating digestive compartments were applied as extractants. The kinetic extraction profile of fast leachable Zn was evaluated by flame atomic absorption. Operational conditions, including filters’ composition and pore size, were tested. Preliminary results have shown that different extracting fluids (with and without digestive enzymes) had an influence on the total amount and on the leaching kinetic profile of Zn. In fact, higher values were obtained when enzymes were present in the extracting fluids. The proposed dynamic leaching method was suitable for evaluation of bioaccessible Zn in pet food. This information will be applied for the improvement of Zn supplementation in dog foods and for designing new products with enhanced mineral delivery.
- Fish Oil Enzymatic Esterification for Acidity ReductionPublication . Mata, Teresa M.; Correia, Daniela; Andrade, Soraia; Casal, Susana; Ferreira, Isabel M. P. L. V. O.; Matos, Elisabete; Martins, António A.; Caetano, NídiaThe reduction of the fish oil acidity is a significant problem in the rendering industry, as the oil’s range of applications and market value strongly depend on this parameter. In particular, the lower the acidity, the larger the oil’s market value. This work aims to study the potential of enzymatic esterification for reducing the fish oil acidity, by converting the free fatty acids into esters. Thus, four commercial lipases were used and a parametric study was performed to identify the best operating conditions, varying the reaction temperature, enzyme/oil mass ratio and alcohol/FFA mass ratio. All experiments were performed in duplicate with a very good reproducibility of results. Results showed that Lipozyme TL 100L contributed to greater acidity reduction (75% from an initial acid value of 10–14 mg KOH/g oil) for esterification at 40 °C, using ethanol 96% v/v, enzyme/oil and alcohol/FFA mass ratios of 0.01 and 3.24 w/w, respectively, reaching 3.13 mg KOH/g oil of final acid value or 1.57% FFA content. The reaction kinetics were also studied and it was found that a second order rate law as a function of the alcohol and oil concentrations is more adequate, with 35.44 kJ/mol of activation energy and 1.94 × 103 L mol− 1 min− 1 of pre-exponential factor. In conclusion, this work shows that the enzymatic esterification to reduce the fish oil acidity is technically feasible, increasing its market value.
- Valorization of Agro-Industrial Residues: Bioprocessing of Animal Fats to Reduce Their AcidityPublication . Martins, António A.; Andrade, Soraia; Correia, Daniela; Matos, Elisabete; Caetano, Nídia; Mata, Teresa M.Adding value to agro-industrial residues is becoming increasingly important, satisfying needs to promote resources’ use efficiency and a more sustainable and circular economy. This work performs a parametric and kinetic study of enzymatic esterification of lard and tallow with high acidity, obtained by the rendering of slaughter by-products, allowing their use as a feed ingredient and increasing their market value. After an initial analysis of potential enzyme candidates, a Candida antarctica lipase B was selected as a biocatalyst for converting free fatty acids (FFA) to esters, using excess ethanol as the reagent. Results show that the fat acidity can be reduced by at least 67% in up to 3 h of reaction time at 45 °C, using the mass ratios of 3.25 ethanol/FFA and 0.0060 enzyme/fat. Kinetic modelling shows an irreversible second-order rate law, function of FFA, and ethanol concentration better fitting the experimental results. Activation energy is 54.7 kJ/mol and pre-exponential factor is 4.6 × 106 L mol−1 min−1