CBQF - Contribuições em Revistas Científicas / Contribution to Journals
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- Porcine blood: an eco-efficient source of multifunctional protein hydrolysatesPublication . Borges, Sandra; Odila, Joana; Voss, Glenise; Martins, Rui; Almeida, André; Pintado, ManuelaPorcine blood is a major slaughterhouse by-product and a sustainable source of high-quality proteins with potential food and nutraceutical applications. This study valorized porcine whole blood (WB, 6.7 ± 0.1% protein) and red cell fraction (CF, 50.4 ± 0.2% protein) through alcalase hydrolysis, generating hydrolysates (WBH and CFH) with bioactive and techno-functional properties. Optimal hydrolysis conditions, defined as enzyme-to-substrate (E/S) and incubation time yielding the highest degree of hydrolysis (DH) with cost-effective enzyme usage, were 1% E/S for 4 h (WBH) and 2.5% E/S for 4 h (CFH). WBH showed a higher DH (59.5 ± 2.6%) than CFH (30.8 ± 3.3%). Antioxidant assays revealed higher ABTS activity in CFH (14.1 vs. 11.1 mg ascorbic acid equivalents/g, p < 0.05), while both exhibited similar ORAC values (166.8–180.2 mg Trolox equivalents/g, p > 0.05). After simulated gastrointestinal digestion, ABTS activity was preserved, whereas ORAC decreased (~40%). ACE inhibitory activity was also pronounced, particularly in CFH (IC50 = 59.5 µg protein/mL), but digestion converged values between hydrolysates (118–135 µg protein/mL). Techno-functional tests showed moderate emulsifying activity (~40%), with CFH displaying markedly higher oil absorption (4.79 vs. 1.31 g oil/g). Considering the limited information on porcine blood hydrolysates under gastrointestinal conditions, these findings provide new insights into their stability and support their potential as multifunctional ingredients for health-promoting foods and functional formulations.
- Integrated treatment and valorization of meat processing wastewater via microalgae-based biomass productionPublication . Sousa, Ana S. S.; Oliveira, Ana S.; Castro, Paula M. L.; Amorim, Catarina L.Meat-processing wastewater (MPWW) is rich in nutrients and organic matter. This study assessed its potential as feedstock for microalgal biomass production while enabling wastewater treatment. In batch assays, the microalgae-based consortium grew in raw MPWW, and its synergy with the native wastewater microbial community enhanced the chemical oxygen demand (COD) removal rate. If suspended solids were pre-removed from wastewater, COD removing rates improved from 828.5 ± 60.5 to 1097.5 ± 22.2 mg L?1 d?1. In a raceway system operated in fed-batch mode with sieved and sedimented MPWW, COD removal was consistently achieved across feeding cycles, despite the variability in wastewater composition, reaching rates of up to 806.3 ± 0.0 mg L?1 d?1. Total nitrogen also decreased in most cycles. Microalgal biomass, estimated from total photosynthetic pigment’s concentration, increased from 0.4 to 17.9 µg mL?1. The microalgae-based consortium became more diverse over time, harboring at the end, additional eukaryotic taxa such as protozoan grazers and fungi (e.g., Heterolobosea class and Trichosporonaceae and Dipodascaceae families), although their roles in removal processes remain unknown. This study highlights the potential use of real MPWW as feedstock for microalgal-based biomass production with concomitant carbon/nutrient load reduction, aligning its implementation with circular economy percepts.
- Will climate change impact on nutrient, micronutrient and bioactive bioavailability?Publication . Reboul, Emmanuelle; Gomes, Ana M.; Petroni, Katia; Riso, Patrizia; Toccaceli, Marta; Vila-Real, Catarina; Martins, Ana P.; Dupont, Didier; Del Bo, Cristian; Martini, Daniela; Marino, Mirko; Dupont, DidierClimate change is projected to profoundly affect global food systems, directly altering food availability and composition and, as a result, nutritional outcomes. Modifications to the composition and properties of food matrices may, in turn, influence the digestion, absorption, and metabolism of food compounds. This can lead to changes in the bioavailability of macronutrients, micronutrients, and bioactive compounds. Additionally, strategies implemented to mitigate climate change, such as transitioning to green food processing methods or modifying diets, may also affect the content and bioavailability of (micro)nutrients in foods. In this review, we will discuss, for the first time, the direct and indirect relationships between climate change and the bioavailability of selected food compounds: proteins, fat-soluble micronutrients, minerals, phenolic compounds, and glucosinolates.
- Effect of freeze drying, hot air drying, and hot air drying preceded by freezing on phytochemical composition, antioxidant capacity, and technological properties of mango peelsPublication . Marcal, Sara; Vilas-Boas, Ana A.; Campos, Débora A.; Pintado, ManuelaMango peels have great potential for upcycling in the food industry. This study addressed important knowledge gaps regarding mango peel drying, namely, the effect of drying on mango peels’ bound phenolics, and the impact of prior freezing on the composition of hot air-dried mango peels. Hence, the effect of freeze drying (FD) (0.10 mbar; ?63 ?C (condenser temperature); 25 ?C (shelf temperature); 96 h), hot air drying (HAD) (65 ?C; 48 h), and HAD preceded by freezing (FZ + HAD) (?20 ?C; 30 days) on mango peels’ composition, antioxidant capacity, and technological properties was evaluated. Drying did not affect fiber content; however, it caused slight modifications in carbohydrate composition of fiber. Regarding antioxidant compounds, FD, HAD, and FZ + HAD reduced vitamin C by 9%, 53%, and 71%, respectively. FD preserved all free phenolics, while HAD and FZ + HAD decreased most of them, with reductions ranging from 20 to 42% and 17 to 71%, respectively. However, FD, HAD, and FZ + HAD reduced 9, 2, and 6 of the 10 bound phenolics identified, respectively, and decreased their antioxidant capacity. Finally, all identified carotenoids were reduced by FZ + HAD, whereas FD and HAD decreased only violaxanthin. Regarding technological properties, FD showed the highest and lowest oil and water absorption capacities. In conclusion, these findings demonstrated that prior freezing exacerbated the loss of antioxidants during HAD.
- What goes around comes around: applying the food circularity index to chickpea hummus productionPublication . Silva, Beatriz; Guo, Xiaoai; Aganovic, Kemal; Vasconcelos, Marta; Smetana, SergiyThe global food system faces mounting challenges related to sustainability, resource efficiency, and waste management. While circular economy principles have been widely adopted in manufacturing and energy sectors, their implementation in food systems remains fragmented and underdeveloped. This study introduces the Food Circularity Index (FCI), a novel framework to quantify nutrient circularity within the food supply chain. The FCI integrates metrics such as waste redirection, nutrient recovery, and environmental impact, enabling a holistic assessment of circularity. Using chickpea hummus as a case study, four scenarios were modelled to simulate varying degrees of circularity: (1) conventional hummus production; (2) conventional production with waste redirected to landfill; (3) reprocessing of near-expiry hummus using High Pressure Processing (HPP) to extend its shelf life and enable reintegration into the food system; and (4) an isolated assessment of the reprocessing chain introduced in Scenario 3. The study explored broader nutrient recovery strategies, from composting to bioconversion, mapping their environmental trade-offs and reintegration potential. These modelling efforts were supported by microbiological, rheological, and physicochemical tests, which confirmed the safety and quality of the reprocessed product over extended storage. While further research is needed to incorporate social and economic dimensions and to expand applicability across a wider range of food products, this study demonstrates the potential of integrated indicator frameworks like the FCI to guide circularity strategies in food systems. It represents a significant step toward operationalising circularity in food systems by developing and testing a context-specific, product-based assessment framework.
- Underutilized but sustainable: the case for fava beans in the Iberian PeninsulaPublication . Osorio, Jazmín; Vasconcelos, Marta W.; Pinto, ElisabeteBackground/Objectives: Legumes, a significant source of plant-based protein, play a crucial role in diets across Portugal and Spain, contributing to both human and animal nutrition. As plant-based diets gain traction, various legumes like chickpeas, lentils, and beans have risen in popularity. However, fava beans remain underutilized compared to these varieties. This study explores stakeholder perspectives on the factors influencing the lower consumption rates of fava beans in the Iberian Peninsula, despite their nutritional and environmental benefits. Methods: An exploratory qualitative study was conducted using semi-structured interviews with diverse stakeholders, including nutritionists, retailers, farmers, catering professionals, and both vegetarian and non-vegetarian consumers in Portugal and Spain. Results: Our findings highlight a perceived lack of visibility of fava beans in supermarkets and on influential social media platforms, which often shape consumer preferences. Seasonal availability further contributes to the limited consumption, as people tend to purchase fava beans only when they are more prominent in markets. Addressing local challenges to legume production and consumption can pave the way for effective interventions to increase the intake of these sustainable foods. This study suggests promoting fava beans as a locally cultivable option, which could reduce reliance on imports and enhance regional agricultural output. Interviewees suggested using targeted promotional tactics, such as short videos, cooking demonstrations, and influencer marketing on social media, as effective means to boost fava bean consumption. Conclusions: These exploratory findings indicate that such strategies may foster a more positive perception and integrate fava beans into everyday diets in the region.
- Understanding the impact of different post-digestion enzymatic inhibition methods and storage conditions on standardized gastrointestinal model (INFOGEST): a case study of Pleurotus ostreatus mushroom biomassPublication . Araújo-Rodrigues, Helena; Salsinha, Ana Sofia; Coscueta, Ezequiel R.; Relvas, João Bettencourt; Tavaria, Freni K.; Pintado, Manuela E.INFOGEST became the standard digestion protocol to address inconsistencies in gastrointestinal tract (GIT) digestion protocols. However, sample collection, enzymatic inactivation methods, and storage conditions can significantly impact the accurate assessment of food compounds. This study investigates for the first time the impact of inactivation methods (thermal, pH-based, and specific inhibitors) and storage conditions (freezing and freeze-drying), following INFOGEST protocol on macronutrients of Pleurotus ostreatus biomass (used as a model food matrix). The results revealed that groups of macromolecules are differently affected by inactivation and storage methods. For ?-glucans and glucans with different linkages than (1 ? 3)(1 ? 6)-?-glucans, enzyme inactivation seemed to prevent overestimation of enzymatic activity, with freezing emerging as the most promising storage method. For this carbohydrate group, no significant differences were found between inactivation strategies. The results suggested that freezing and thermal inactivation preserve peptide solubility. Additionally, freeze-drying may promote phenolic degradation and reduce antioxidant potential. Depending on the GIT phase, pH-based and specific inhibitors negatively impact these variables. The storage seemed to have no significant effect on fatty acids, enabling the selection of storage conditions based on the stability requirements of other macronutrient groups. Overall, thermal inactivation combined with freezing emerged as an effective, low-cost, and straightforward approach, minimizing post-digestion enzymatic activity and protecting food compounds from degradation. These findings enhance the reproducibility of digestion studies, facilitating inter-laboratory comparisons. Future studies should explore additional macronutrient-rich matrices, particularly those with diverse protein and lipid profiles, to expand the applicability of these findings.
- Efficient screening and enhanced exopolysaccharide production by functional lactic acid bacteria (LAB) in lactose supplemented mediaPublication . Pintado, Ana I. E.; Barbosa, Catarina C. R.; Pintado, Manuela E.; Malcata, F. Xavier; Gomes, Ana M. P.Exopolysaccharides (EPS) produced by lactic acid bacteria (LAB) can be considered as natural biological thickeners that have attracted considerable attention in the food industry. This study aimed to evaluate and select potentially EPS-producing strains LAB and to assess the influence of carbon source and aeration on EPS production. Nine LAB strains were assessed as potential EPS producers, and Rahnella aquatilis ATCC 55046 was employed as the positive control strain for EPS. The compaction test and the observation of viscous colonies in a solid medium did not yield sufficient evidence for the presence of EPS. The assessment of capsules through staining provided evidence of EPS presence only for Rahnella aquatilis ATCC 55046. The EPS yield was subsequently assessed in De-Man Rogosa and Sharpe (MRS) broth medium supplemented with 2% (w/w) fructose (MRS-f) or lactose (MRS-l), as well as in whey (Whey) and whey supplemented with 2% (w/w) lactose (Whey-l). The EPS production in the various culture media under study ranged from 194 to 1,187 mg of EPS/g of polymer dry mass (PDM). These results suggest that the culture medium and carbon sources had an impact on the EPS production of the different strains. Bifidobacterium animalis Bb12 achieved the highest EPS production in MRS-f. In the case of MRS-l, the control strain recorded the highest EPS value, along with Lactobacillus acidophilus LAC-1. Regarding Whey, Lentilactobacillus Kefir NCFB 2753 exhibited the highest EPS production, while in Whey-l, Lacticaseibacillus paracasei LCS-1 emerged as the top performer in terms of EPS production. This suggests that certain strains exhibit potential for use in the production of novel fermented EPS products, whether dairy or non-dairy.
- Bioinformatic insights into the carotenoids’ role in gut microbiota dynamicsPublication . Rocha, Helena R.; Ribeiro, Pedro; Rodrigues, Pedro Miguel; Gomes, Ana M.; Pintado, Manuela; Coelho, Marta C.Background/Objectives: Carotenoids are bioactive pigments with well-established antioxidant and immunomodulatory properties, yet their impact on gut microbiota remains poorly understood from a chemical standpoint. This study explores how carotenoid structure and gastrointestinal stability shape microbial responses combining in vitro fermentation with bioinformatic analyses. Methods: Individual carotenoids (beta (?)-carotene, lutein, lycopene) and combined carotenoids, as well as algal-derived extracts were subjected to 48 h in vitro fermentation, and microbial composition and activity were assessed through sequencing and computational analysis. Results: ?-carotene and lycopene promoted acid-tolerant taxa such as Escherichia-Shigella, whereas lutein, due to its higher polarity, supported more transient fluctuations. Mixtures and algal carotenoids exhibited synergistic effects, sustaining beneficial genera including Bifidobacterium and Bacteroides and promoting structured ecological trajectories. Conclusions: These findings provide a chemistry-driven perspective on how carotenoids act as modulators of microbial ecosystems, with direct implications for the formulation of carotenoid-enriched functional foods and dietary interventions.
- Enrichment of bread with powder from the aerial parts of purslane: effects on mineral content, phenolic compounds, antioxidant activity, sensory properties, and nutritional enhancementPublication . Aboukhalaf, Abdelghani; Lahlou, Youssef; Kalili, Adil; Rocha, João Miguel; Belahsen, RekiaAs a widely consumed staple, bread serves as an excellent vehicle for incorporating plant-based ingredients with demonstrated health-promoting properties. This study evaluated the total phenolic content, antioxidant activity, mineral composition, sensory properties, and nutrient contribution of wheat bread enriched with 0%, 5%, 10%, and 15% purslane powder. Mineral content was determined using ICP-AES, phenolic compounds using the Folin-Ciocalteu method, and antioxidant activity through the DPPH assay. Sensory evaluation was conducted using a five-point hedonic scale. Results showed that PO-enriched breads had significantly higher levels of phenolic compounds, antioxidant activity, and mineral content compared to the control (p < 0.05), with the 15% PO formulation exhibiting the highest values. Fortification enhanced the daily intake of key minerals such as iron, magnesium, manganese, and copper. Sensory analysis revealed significant differences in consumer acceptance breads with 10% and 15% PO received lower scores than the control and 5% PO, although all samples remained acceptable (overall liking score >3). Correlation and principal component analysis (PCA) demonstrated strong associations between polyphenol content, antioxidant activity, and mineral levels. The 5% PO formulation emerged as the most balanced option, offering improved nutritional value while maintaining acceptable sensory qualities. This study highlights the potential of PO as a functional ingredient to enhance the nutritional and antioxidant properties of bread, with 5% enrichment offering the best compromise between health benefits and consumer preference.