Maribel Aybar
Current Organizations / Institutes
The organizations/institutes from the scholar's latest article
Research Subjects
Maribel Aybar has a total of 5 co-authors. Here are the top co-authors by number of shared publications:
- Albano Joel Santos
LEAF-Linking Landscape, Environment, Agriculture and Food Research Center, Associate Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal
1 shared publication - Anabela Raymundo
LEAF—Linking Landscape, Environment, Agriculture and Food Research Center, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal
1 shared publication - Diogo Figueira
Mendes Gonçalves SA, Zona Industrial, lote 6, 2154-909 Golegã, Portugal
1 shared publication - Joana Ride Sales
LEAF—Linking Landscape, Environment, Agriculture and Food Research Center, Associated Laboratory TERRA, Instituto Superior de Agronomia, University of Lisbon, Tapada da Ajuda, 1349-017 Lisboa, Portugal
1 shared publication - Sara Simões
Associate Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa
1 shared publication
Latest Publications
- Open Access
Tenebrio molitor as a Clean Label Ingredient to Produce Nutritionally Enriched Food Emulsions
Tenebrio molitor flour, a sustainable source of protein and bioactive compounds, was used as a clean label ingredient in order to reformulate a commercial hummus sauce, replacing egg yolk and modified starch, improving its nutritional quality. For this purpose, the impact of different concentrations of insect flour on the sauce was studied. Rheology properties, texture profile analysis, and the microstructure of the sauces were analyzed. Nutritional profile analysis was carried out, as well as bioactivity, namely the total phenolic content and the antioxidant capacity. Sensory analysis was conducted to determine the consumer’s acceptance. At low concentrations (up to 7.5% of T. molitor flour) the sauce structure remained practically unchanged. However, for higher additions of T. molitor (10% and 15%), a loss of firmness, adhesiveness and viscosity was observed. Structure parameters such as elastic modulus (G’) at 1 Hz of the sauces with 10% and 15% were significantly lower than the commercial sauce, indicating a loss of structure caused by Tenebrio flour incorporation. Although the formulation with 7.5% T. molitor flour was not the best rated in the sensory analysis, it showed a higher antioxidant capacity compared to the commercial standard. In addition, this formulation also presented the highest concentration in total phenolic compounds (16.25 mg GAE/g) and significantly increased the content of proteins (from 4.25% to 7.97%) and some minerals, compared to the standard.
Open AccessTenebrio molitor as a Clean Label Ingredient to Produce Nutritionally Enriched Food Emulsions
Tenebrio molitor flour, a sustainable source of protein and bioactive compounds, was used as a clean label ingredient in order to reformulate a commercial hummus sauce, replacing egg yolk and modified starch, improving its nutritional quality. For this purpose, the impact of different concentrations of insect flour on the sauce was studied. Rheology properties, texture profile analysis, and the microstructure of the sauces were analyzed. Nutritional profile analysis was carried out, as well as bioactivity, namely the total phenolic content and the antioxidant capacity. Sensory analysis was conducted to determine the consumer’s acceptance. At low concentrations (up to 7.5% of T. molitor flour) the sauce structure remained practically unchanged. However, for higher additions of T. molitor (10% and 15%), a loss of firmness, adhesiveness and viscosity was observed. Structure parameters such as elastic modulus (G’) at 1 Hz of the sauces with 10% and 15% were significantly lower than the commercial sauce, indicating a loss of structure caused by Tenebrio flour incorporation. Although the formulation with 7.5% T. molitor flour was not the best rated in the sensory analysis, it showed a higher antioxidant capacity compared to the commercial standard. In addition, this formulation also presented the highest concentration in total phenolic compounds (16.25 mg GAE/g) and significantly increased the content of proteins (from 4.25% to 7.97%) and some minerals, compared to the standard.