Logo do repositório

Percorrer por data de Publicação, começado por "2025-08-20"

Filtrar resultados por ano ou mês
A mostrar 1 - 2 de 2
  • Exploring the development of a clean-label vegan burger enriched with fermented microalgae
    Publication . Bassani, Joseane C.; Martins, Valter F. R.; Barbosa, Joana; Coelho, Marta; Sousa, Clara; Steffens, Juliana; Backes, Geciane T.; Pereira, Hugo; Pintado, Manuela E.; Teixeira, Paula C.; Morais, Alcina M. M. B.; Morais, Rui M. S. C.
    Haematococcus pluvialis and Porphyridium cruentum are red microalgae with high biotechnological potential due to their rich composition of bioactive compounds. However, their intense flavor limits their application in food products. This study evaluated the impact of fermentation with Lactiplantibacillus plantarum (30 ?C for 48 h; LAB-to-biomass ratio of 0.1:1; 106 CFU/mL) on the physicochemical and functional properties of H. pluvialis and P. cruentum biomasses. Particular attention was given to antioxidant activity (ABTS and ORAC assays), color, amino acid profiles, and volatile organic compound (VOC) profiles, all of which may influence sensory characteristics. Results demonstrated that non-fermented H. pluvialis exhibited significantly higher antioxidant activity (AA) than P. cruentum. After fermentation, H. pluvialis showed an ABTS value of 3.22 ± 0.35 and an ORAC value of 54.32 ± 1.79 µmol TE/100 mg DW, while P. cruentum showed an ABTS of 0.26 ± 0.00 and an ORAC of 3.11 ± 0.13 µmol TE/100 mg DW. Total phenolic content (TPC) of fermented H. pluvialis and P. cruentum was 1.08 ± 0.23 and 0.18 ± 0.026 mg GAE/100 mg DW, respectively. Both AA and TPC increased after fermentation. Fermentation also significantly affected biomass color. FTIR analysis showed intensification of protein and carbohydrate vibrational bands post-fermentation. GC-MS analysis of VOCs showed that P. cruentum contained 42 VOCs before fermentation, including trans-?-ionone, 4-ethyl-6-hepten-3-one, hexanal, and heptadienal, which are responsible for fishy and algal odors. Fermentation with Lb. plantarum significantly reduced these compounds, lowering trans-?-ionone to 0.1453 mg/L and eliminating 4-ethyl-6-hepten-3-one entirely. H. pluvialis contained 22 VOCs pre-fermentation; fermentation eliminated hexanal and reduced heptadienal to 0.1747 ± 0.0323 mg/L. These changes contributed to improved sensory profiles. Fermentation also induced significant changes in the amino acid profiles of both microalgae. The fermented biomasses were incorporated into vegan burgers made from chickpea, lentil, and quinoa. Color evaluation showed more stable and visually appealing tones, while texture remained within desirable consumer parameters. These findings suggest that Lb. plantarum fermentation is an effective strategy for improving the sensory and functional characteristics of microalgal biomass, promoting their use as sustainable, value-added ingredients in innovative plant-based foods.
    2025-08-20Artigo de investigação Acesso aberto Ver mais
  • Institutionalizing service-learning at UCP: reflections through international standards
    Publication . Ribeiro, Luísa Mota; Themudo, Carmo; Pona, Rita Paiva e; Rodrigues, Sofia Nascimento; Serra, Sara
    This paper presents a critical reflection on the institutionalization of Service- Learning (SL) at Universidade Católica Portuguesa (UCP) between 2020 and 2025. Anchored in UCP’s Strategic Development Plan, which positions Social Responsibility and Sustainability as institutional priorities, SL was adopted as a strategic initiative to promote pedagogical innovation and civic engagement across all four campuses. Drawing on two internationally recognized frameworks – Furco’s Self-Assessment Rubric (1999) and the European Guidelines for the Institutionalization of SL (Ribeiro, Aramburuzabala & Paz-Lourido, 2021) – this study examines the extent to which UCP’s SL strategy aligns with global standards and contributes to a sustainable model of institutional integration. The research followed a mixed-methods case study design, combining document analysis, quantitative data from structured surveys administered to students, faculty, and community partners, and stakeholder open-ended survey responses, collected over eight semesters. The findings reveal a significant expansion of SL across 13 academic units and 25 programs, involving 2 495 students, 62 faculty members, and 176 community partners. UCP’s engagement with international networks such as UNISERVITATE and Transform for Europe European Alliance further reinforced institutional capacity and visibility. The results highlight key achievements – including increased curricular integration, faculty development, and international recognition – while also identifying ongoing challenges related to quality assurance, faculty engagement, and long-term sustainability. Lessons learned underscore the importance of strategic alignment, multi-stakeholder collaboration, and evidence-based planning in embedding SL as a core institutional practice. By offering a conceptually grounded and data-informed analysis, this paper contributes to the broader discourse on SL institutionalization in European higher education and provides transferable insights for institutions seeking to advance SL as a transformative educational approach.
    2025-08-20Atas de conferência Acesso aberto Ver mais