Browsing by Issue Date, starting with "2025-04-02"
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- Chloride catalytic determination as potential tool to assess metal ion bioavailability in waterPublication . Pereira, Mafalda G.; Paluch, Justyna; Mesquita, Raquel B. R.; Rangel, António O. S. S.This paper focuses on the development of an environmentally friendly sequential injection (SI) method for the determination of chloride in water samples from dynamic water systems. Chloride quantification is highly relevant, as it may affect metal ion bioavailability and potential toxicity to the environment. The approach was established based on the catalytic reaction of chloride ions in the colorimetric reaction between 3,3′,5,5′-tetramethylbenzidine (TMB) and hydrogen peroxide. Optimisation studies were performed regarding several parameters such as reaction pH, reagent volume and concentration, reaction time, and flow rates. As such, it was possible to obtain a wide dynamic range of 60 to 1000 mM, with a limit of detection and quantification of 17 and 58 mM, respectively, and a relative standard deviation of 7%. Validation was performed by analysing 13 water samples from dynamic water systems, namely seawater, estuarine water, and estuarine harbour water, with the SI method developed and by comparing the results obtained to potentiometric titration as the reference method. The relative error of these comparisons was not significant (<10%). Interference studies were also performed and showed no significant effect on the performance of the system (interference percentage < 10%), proving that a robust and sensitive system was developed.
- Reimagining waste: exploring the nutritional and biological power of a freeze-dried snack based on broccoli stalk powderPublication . Soares, Inês; Vedor, Rita; Orvalho, Telma; Dias, Sara; Alves, Marco; Machado, Daniela; Gomes, Ana MariaIntroduction: The global food industry is progressively adopting closed-loop systems to promote sustainability and resource efficiency. Upcycling of food by-products has emerged as a critical strategy within this paradigm, with the aim of minimising waste while maximising the use of nutrient-rich residues. Broccoli stalks, which are often discarded during processing, are rich in dietary fibre and bioactive compounds, making them an ideal candidate for upcycling. Objectives: Investigate the nutritional composition of a freeze-dried snack based on broccoli stalk powder, determining its suitability for upcycling. Evaluate the bioactive properties of this novel food, focusing on the total phenolic content, antioxidant and antidiabetic activities. Conclusion: The freeze-dried snack based on broccoli stalk powder demonstrated multifunctional potential supported by an interesting nutritional profile, noteworthy phenolic content and valuable antioxidant and antidiabetic properties. Incorporating broccoli stalk powder into food formulations not only supports sustainability goals by reducing food waste, but also meets growing consumer demand for nutrient-enriched, health-oriented products. This approach exemplifies the dual role of up-cycled ingredients in driving nutritional innovation and environmental sustainability in the food industry.
- Development of a new beetroot snack: impact of pulsed electric fields (PEF) pretreatment on the physicochemical and bioactive propertiesPublication . Orvalho, Telma; Dias, Sara; Machado, Daniela; Soares, Inês; Vedor, Rita; Gomes, Ana; Alves, MarcoIntroduction: Low-caliber vegetables are used to produce juices, flours and dried snacks. The valorization of non-marketable products through the development of new high value-added food products is aligned with current trends and contributes for a more sustainable and circular food sector. PEF is an emerging and promising technology with the potential to reduce freeze-drying time and improve the quality characteristics of processed fruit and vegetables. Objectives: This study evaluated the impact of PEF pretreatment on the physicochemical and bioactive properties of a freeze-dried snack made from low-caliber beetroot.
- Building a community of practice to CATALYSE food safety breakthroughsPublication . Fonseca, Diana R.; Cortez, João; Teixeira, Paula
- Translation, adaptation and validation of the Toronto Symptom Assessment System for Wounds (TSAS-W) to PortuguesePublication . Vicente, Helena Maria Araujo; Franco, Dora Lisa Rocha; Silva, Cristina Alexandra de Sousa e; Carvalhal, Sara Rodrigues Crespim; Rocha, Ana Maria Neves; Furtado, Katia Augusta Xavier; Deodato, Sérgio Joaquim; Carvalho, Tânia Manuel; Nunes, Elisabete Maria Garcia Teles; Alves, Paulo Jorge PereiraEffective symptom management and patient comfort require a systematic assessment to better control symptoms. The Toronto Symptom Assessment System for Wounds (TSAS-W) is a tool designed to evaluate the complexity and specificity of wounds, focusing not on healing but on the effective control of symptoms. This study aims to translate, adapt and validate the TSAS-W for the Portuguese population and to analyze its feasibility. This is a methodological study involving the cross-cultural adaptation of a quantitative, cross-sectional, observational, and descriptive tool. This resulted in an instrument formed of 10 items. Data collection was conducted in two oncology hospitals and within a Continuing Care Network, between October 2018 and May 2019 encompassing a sample of 90 Individuals with 94 chronic wounds. The tool demonstrated good internal consistency, with a Cronbach's alpha coefficient of 0.827 in the first evaluation and 0.867 in the second evaluation. Observers confirmed the feasibility of the tool in a clinical setting. This validation came to fill the lack of recording instruments for non-healing wounds, and emphasizes patient comfort.
- Concertos virtuais em metaverse: situação em PortugalPublication . Almeida, Daniel de; Passos, ClotildeNum contexto mundial onde a linguagem diverge de país para país, a música é algo que ainda liga a humanidade. Atualmente, a indústria musical é cada vez mais competitiva devido às novas tendências de mercado e ao desejo de ter músicas que se tornem virais e alcancem de forma rápida o topo dos charts. De forma a acompanhar as novas tendências do mercado digital, a indústria musical tem-se reinventado através do metaverse, que é uma adaptação da realidade virtual. Assim, vários artistas criaram uma ligação com plataformas de metaverse para expor o seu trabalho musical através de concertos em realidade virtual. Neste sentido, o objetivo é perceber se o publico português conhece e já assiste a consertos musicais em metaverse e qual o seu grau de satisfação com os concertos realizados nesta plataforma. A metodologia utilizada foi quantitativa, os dados foram recolhidos através de um questionário partilhado nas redes sociais Facebook e grupos de WhatsApp. Os resultados permitiram concluir que de forma geral, os concertos musicais em metaverse ainda não são um meio muito utilizado em Portugal, mas, para aqueles que já assistiram aos mesmos, o impacto foi bastante positivo e motivador, consideram que é um formato vantajoso e um meio que permite aproximar os artistas dos seus fãs. 85,2% dos inquiridos que ainda não assistiram a consertos neste formato, manifestaram desejo de o fazer. Estes resultados evidenciam o impacto que o metaverse pode vir a ter na indústria musical.
- A full insight into the valorization of wheat by-productsPublication . Ferreira, Daniela Marisa; Coscueta, Ezequiel; Brassesco, María Emília; Pintado, ManuelaWheat is one of the most consumed cereals globally, significantly contributing to human nutrition [1]. However, wheat processing generates underutilized by-products, primarily wheat germ and bran, despite their high nutritional value [2], [3]. Wheat bran (WB) is a primary source of dietary fiber, proteins, and phenolic compounds and contributes to approximately 25% of the total weight of the wheat grain [4]. Therefore, studies have been conducted to valorize this by-product. Enzymatic hydrolysis combined with ultrasound-assisted extraction enhances the release of ferulic acid, phenolic compounds, and bioactive peptides, improving their antioxidant and antimicrobial properties [5]. Solid-state fermentation has further increased the bioavailability of phenolics and the solubility of dietary fiber[6]. Furthermore, this valorized WB can be used in cosmetic or food products [5], [7]. Wheat germ (WG), rich in protein (34%), fat (10%), tocopherols, and essential minerals, possesses antioxidant properties [8]. This by-product can be separated in two main products, the wheat germ oil (WGO) and the wheat germ proteins (WGP). Moreover, the WGO has been effectively valorized through supercritical CO₂ extraction to obtain nanoemulsions for cosmetic and food products [9]. In addition, WGO can be extracted using cold pressing, to produce wound-healing agents [10]. Additionally, enzymatic hydrolysis of wheat germ proteins has yielded antioxidant and antimicrobial peptides [11]. These proteins and peptides can be applied in functional foods and biodegradable packaging materials [12], [13]. WG proteins and peptides can also be obtained using microwave extraction for further use in wound-healing agents [14]. Despite these advances, challenges remain in scaling up extraction/valorization processes, improving economic feasibility, and achieving full valorization of wheat by-products. Future research should focus on optimizing green extraction techniques, broadening industrial applications, and promoting a circular economy in wheat processing. By integrating sustainable strategies, wheat by-products can transition from low-value waste to high-value bioactive ingredients, fostering both economic and environmental sustainability.
- A responsabilidade social das organizações com liderança no femininoPublication . Sobral, Sandrina; Ribeiro, Célia; Passos, ClotildeThe article aims to understand the contribution of female leadership in the formulation and implementation of corporate social responsibility (CSR) policies. A qualitative approach was adopted through interviews with fifteen leaders. The content analysis was conducted using Nvivo 12 software. The results show a multidimensional contribution of female leadership in CSR. In the social sphere, internal initiatives are highlighted - training, work-family-social life balance, equal opportunities, and externally - suppliers and community. Environmental management of resources and waste and environmental awareness were highlighted. Integration of stakeholders was crucial for the leaders. This is an exploratory study, and one of the few that reveals the contribution of female leaders in CSR. It offers an additional argument for the integration of women in top positions and definition of a policy of equal opportunities and results.
- A full insight into the valorization of wheat by-productsPublication . Ferreira, Daniela Marisa; Coscueta, Ezequiel; Brassesco, María Emília; Pintado, ManuelaWheat is one of the most consumed cereals globally, significantly contributing to human nutrition [1]. However, wheat processing generates underutilized by-products, primarily wheat germ and bran, despite their high nutritional value [2][3]. Wheat bran (WB) is a primary source of dietary fiber, proteins, and phenolic compounds and contributes to approximately 25% of the total weight of the wheat grain [4]. Therefore, studies have been conducted to valorize this by-product. Enzymatic hydrolysis combined with ultrasound-assisted extraction enhances the release of ferulic acid, phenolic compounds, and bioactive peptides, improving their antioxidant and antimicrobial properties [5]. Solid-state fermentation has further increased the bioavailability of phenolics and the solubility of dietary fiber [6]. Furthermore, this valorized WB can be used in cosmetic or food products [5][7]. Wheat germ (WG), rich in protein (34%), fat (10%), tocopherols, and essential minerals, possesses antioxidant properties [8]. This by-product can be separated in two main products, the wheat germ oil (WGO) and the wheat germ proteins (WGP). Moreover, the WGO has been effectively valorized through supercritical CO? extraction to obtain nanoemulsions for cosmetic and food products [9]. In addition, WGO can be extracted using cold pressing, to produce wound-healing agents [10]. Additionally, enzymatic hydrolysis of wheat germ proteins has yielded antioxidant and antimicrobial peptides [11]. These proteins and peptides can be applied in functional foods and biodegradable packaging materials [12][13]. WG proteins and peptides can also be obtained using microwave extraction for further use in wound-healing agents [14]. Despite these advances, challenges remain in scaling up extraction/valorization processes, improving economic feasibility, and achieving full valorization of wheat by-products. Future research should focus on optimizing green extraction techniques, broadening industrial applications, and promoting a circular economy in wheat processing. By integrating sustainable strategies, wheat by-products can transition from low-value waste to high-value bioactive ingredients, fostering both economic and environmental sustainability.
- Turning agri-food by-products into functional ingredients: sustainable innovations for waste reductionPublication . Paupério, Ana; Brassesco, María Emília; Pereira, Carlos D.; Ferreira, João Paulo; Pintado, ManuelaBackground: The food industry generates significant by-products, contributing to environmental challenges and resource inefficiencies. In response, there is growing interest in valorising these by-products, recognising their potential as sources of valuable compounds with economic and nutritional benefits (1). Among these, brewer’s spent yeast (BSY) and okara are promising residues rich in proteins, fibres, and other bioactive compounds (2, 3). These by-products align with sustainability and circular economy principles, making them ideal candidates for transformation into high-value food ingredients. Methods: This study focused on valorising BSY and okara by-products through integrated processing to obtain alternative protein-rich ingredients. Pre-treatment methods such as drying, milling, and thermal hydrolysis were employed to optimise the extraction of nutrients and bioactive compounds to enhance the functional properties of the resulting ingredients. The extracted ingredients were comprehensively characterised for their protein content, fibre composition, antioxidant activity, and techno-functional properties. Subsequently, salty cracker prototypes were developed by incorporating these functional ingredients. The physicochemical properties of the crackers were evaluated, including texture (assessed via texture profile analysis), colour (measured using the CIELAB system), and water activity. These analyses aimed to determine the suitability of the ingredients for food applications and their impact on the final product quality. Results: The developed functional ingredients exhibited high nutritional value, particularly in protein and dietary fibre content. Crackers formulated with these upcycled ingredients demonstrated desirable textural properties, supporting their potential as sustainable, health-promoting snacks. Conclusion: This research underscores the feasibility of using food industry by-products as valuable functional ingredients for innovative food applications. By integrating BSY and okara into cracker formulations, this study promotes resource efficiency, contributes to sustainability goals, and aligns with the principles of the circular economy in food production.