Browsing by Issue Date, starting with "2025-11-18"
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- Cold plasma as a green tool to modify chickpea flour for improved food applicationsPublication . Farrokhi, Mahsa; Brandão, Teresa R. S.; Gonçalves, Elsa M.; Silva, Cristina L. M.Aim: Cold plasma, an emerging, eco-friendly food processing technology, generates reactive species that can modify biopolymers such as starch without the use of chemicals or excessive heat [1]. This study aimed to evaluate the effects of short-duration cold plasma treatment on the hydration-related functional properties and rheological behavior of chickpea flour, as a sustainable, eco-friendly, and non-thermal modification method, offering an alternative to conventional techniques for gluten-free and plant-based applications. Methods: Chickpea flour was treated using the Blown Arc™ Cold Plasma System for 5 and 10 seconds at a fixed distance of 4 cm from the plasma source. The treatment caused a temperature increase from 22 °C to a maximum of 35 °C. Functional properties including water absorption capacity (WAC), water absorption index (WAI), water solubility index (WSI), and swelling power (SP) were evaluated [2]. Rheological properties were examined using oscillatory tests and modelled using the power-law equation [3]. All results were compared to untreated control samples. Results: The 10-second cold plasma treatment significantly enhanced hydration-related functional properties of chickpea flour. WAC increased to 1.47 ± 0.14 g/g (vs. 1.25 ± 0.01 g/g in the control). WAI and SP also improved in the 10- second treated sample (6.33 ± 0.12 g/g and 6.98 ± 0.10 g/g, respectively). In contrast, WSI decreased significantly in the 10-second treated sample (9.29 ± 0.70 g/g) compared to the control (10.35 ± 0.30 g/g). The 5-second treatment produced intermediate results with no significant differences from the control in most parameters. Rheological analysis confirmed that all samples exhibited solid-like ("true" gel) behavior, characterized by a higher storage modulus (G′) than loss modulus (G″). The 10-second treated sample showed a significantly increased initial elastic modulus (G′₀), indicating improved gel strength and structural integrity. No significant changes were observed in G″ values across treatments, indicating that viscous behavior was less affected. Conclusion: Cold plasma treatment, particularly at 10 seconds, effectively enhances the water interaction and viscoelastic properties of chickpea flour through physical and structural modifications. These findings support the application of cold plasma as an eco-friendly and clean-label technology for improving flour functionality in gluten-free and plant-based food systems.
- Smart solar cooking with a box oven: modelling and early validation with the sunrise projectPublication . Araújo, Ana C.; Bošnik , Kasper; Nadilo, Antonia; Brandão, Teresa R. S.; Silva, Cristina L. M.Aim: The SUNRISE project (Smart Use of SuNlight Radiation for Innovative and SustainablE Cooking) is a three-year interdisciplinary initiative (2025–2027) that brings together food engineering, artificial intelligence, and renewable energy. It includes four key tasks: (1) assessing the effects of solar slow cooking on food quality, (2) modelling and simulating thermal behaviour, (3) designing AI-enhanced cookers, and (4) evaluating environmental and economic sustainability. The project addresses the need for energy-efficient, quality-preserving cooking technologies that support sustainable food systems.This contribution presents early developments from Tasks 1 and 2, focusing on the thermal modelling of a solar box oven (SunTaste®, SunOK) and the quality evaluation of solar-cooked chickpeas (Cicer arietinum L.).Method: A dynamic thermal model was developed based on energy balances, incorporating convective, radiative, and conductive heat transfers. The simulator reflects the time-dependent variation of solar radiation and is being refined to predict temperature profiles inside the oven and estimate cooking durations. Experimental trials are being conducted with chickpeas under real sunlight conditions using the SunTaste® oven. Product quality is assessed in terms of texture, visual attributes, and sensory characteristics and compared with conventionally cooked samples. Results: Preliminary results show that the simulator effectively captures the dynamic solar input during the cooking process. Work is underway to improve its predictive capacity. Simultaneously, chickpeas cooked in the solar oven display promising sensory and physical qualities.Conclusion: These first results confirm the relevance of combining simulation and experimentation to understand and improve solar cooking systems. The SUNRISE project contributes to developing intelligent, low-energy cooking solutions that promote nutritious and environmentally responsible food preparation.
- Smart solar cooking with a box oven: modelling and early validation with the sunrise projectPublication . Araújo, Ana C.; Bošnik, Kasper; Nadilo, Antonia; Brandão, Teresa R. S.; Silva, Cristina L. M.Solar energy is a clean, free, and abundant source, with high potential for sustainable cooking applications, even in low ambient temperature conditions. Despite their environmental and nutritional benefits, solar cookers remain underutilized in developed economies. The SUNRISE project supports the energy transition in food systems by leveraging solar radiation and artificial intelligence to develop smart, low-energy, and sustainable slow-cooking solutions.
- Slow and sustainable: texture and colour assessment of solar-cooked chickpeasPublication . Araújo, Ana C.; Farrokhi, Mahsa; Nadilo, Antonia; Bošnik, Kasper; Silva, Cristina L. M.
- Slow and sustainable: texture and colour assessment of solar-cooked chickpeasPublication . Araújo, Ana C.; Farrokhi, Mahsa; Nadilo, Antonia; Bošnik , Kasper; Silva, Cristina L. M.
- Foot-to-forearm tactile feedback for lower-limb exoskeleton control: a pilot benchmarking study in healthy adultsPublication . Aguiar, Mafalda; Pais-Vieira, Carla; Matos, Demétrio; Perrotta, André; Kreynin, Peter; Pais-Vieira, MiguelReal-time tactile feedback has been applied in exoskeleton-based neurorehabilitation, particularly in spinal cord injury, through Foot-to-Forearm Feedback (FFF) at ground contact. Its effects on healthy individuals across varied terrains remain less understood. This pilot study investigated seven healthy participants controlling a lower-limb exoskeleton under two conditions (with and without FFF) across five scenarios: Flat, M-Shape, A-Shape, V-Shape, and Random. Objective measures included step count, sacroiliac joint (SIJ) segment length, and SIJ angle. Subjective experience was assessed by overall preference and a Global Experience Index (GEI) derived from questionnaire ratings. Analyses showed no consistent differences in step count, SIJ length, or SIJ angle between Control and FFF. In three runs, technical issues occurred (e.g., a loose cable). Subjective data showed that five of seven participants (71.4%) preferred FFF, one reported no difference, and one preferred the Control condition. Scenario-specific analyses indicated a preference for FFF in Flat (5/7 = 71.4%), but a lower preference in Random (2/6 = 33.3%). GEI scores decreased under A-Shape and Random conditions, though FFF partially mitigated the reduction in A-Shape. These preliminary findings suggest that FFF may influence subjective experience in healthy users, but confirmation will require larger samples and further investigation across scenarios.
- Editorial: natural bioactive compounds in food preservation and safetyPublication . Cabezudo, Ignacio; Galante, Micaela; Brassesco, Maria Emilia; Beres, Carolina; Fai, Ana Elizabeth Cavalcante