Browsing by Issue Date, starting with "2025-04-02"
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- Building a community of practice to CATALYSE food safety breakthroughsPublication . Fonseca, Diana R.; Cortez, João; Teixeira, Paula
- 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.