Centro de Biotecnologia e Química Fina (CBQF)
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Browsing Centro de Biotecnologia e Química Fina (CBQF) by Sustainable Development Goals (SDG) "12:Produção e Consumo Sustentáveis"
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- Evaluation of oat syrup, from oat beverage by-products for sugar reduction in food productsPublication . Gomes, A.; Gonçalves, J.; Paupério, A.; Alves, V.; Pintado, M.The agro-food industry is responsible for the annual production of millions of tons of food waste. At the same time, consumers are more informed and conscious about their food choices, seeking convenient, healthy, and sustainable products. In response, the industry proposes to provide natural products with limited additives, while still meeting sensory, nutritional, and safety requirements. Oats (Avena sativa L.) are the sixth largest cereal crop worldwide, becoming increasingly popular with health-conscious consumers because of their exceptional nutritional profile. They are particularly rich in dietary fibre, phytochemicals and essential nutrients such as vitamins and minerals. In this context, oats are chosen by consumers who prioritize health-promoting properties, as well as sensory appeal. This study aimed to transform an oat drink by-product into a new added-value product, that can be used as a sugar-replacement ingredient in food products. To release the by-product sugars, different hydrolysis processes were carried out. Thermal hydrolysis using water was carried out with proportions of 4:10 and 1:1 (residue: solvent). From this by-product hydrolysis, the supernatant residue was separated by centrifugation (10,000rpm, 10min) and the concentrations of sugars (mono and disaccharides) were analysed from the liquid fraction using the HPLC. The Brix for the obtained supernatant was also determined, as well as the sweetness index as a function of sucrose. Aqueous thermal hydrolysis (1:1 ratio, temperature of 121 ºC for 15 minutes, and pressure of 1 atm) was found to be the most effective process, resulting in fibres with good sweetening power. According to sugars HPLC profiles, the resulting supernatant liquid exhibited a sucrose concentration of 72.35 ± 8.13 g, glucose concentration of 56.59 ± 6.23 g, and fructose concentration of 2.89 ± 0.05 g per 100 g of sample, with a sweetness index of 1.24. The liquid fraction was then concentrated to produce an oat syrup with a Brix value of approximately 67º, indicating high levels of dissolved solids. In conclusion, this oat syrup exhibits promising sweetening properties and could potentially serve as a substitute for sucrose in certain food products, contributing to reducing food waste and promoting further a circular economy.
- LCA exercise on different packages for cherry tomatoes. Effect of considering packaging performance regarding air ventilationPublication . Mota, Inês Pinto; Carneiro, Ana Neto; Quinteiro, Paula; Colelli, Giancarlo; Poças, Fátima
- Mass tourism, cultural heritage, and traditional values within citizen lifestyle in Porto (Portugal): an overview through the HAC4CG projectPublication . Vieira, Eduarda; Pelaez, Ana; Rosa, Inês; Lemos, Teresa; Bordalo, Rui; Vasconcelos, Marta; Moreira, PatríciaPorto has a rich urban mesh and unique cultural identity, whose preservation has been the basis of its historic centre classification as a World Heritage Site by UNESCO (1996). The increase in demand of Porto as a tourism destination since 2015 was simultaneously favoured by the opening of Porto’s airport new terminal that greatly powered low-cost companies and the licensing for the rehabilitation of houses for hostels and restaurants. These were factors of opportunity that allowed an exponential growth of tourism and a for-profit rehabilitation process in the entire city without proper control. Beyond the impact on housing and gentrification, mass tourism has had a great impact on the city’s lifestyle. The local community is currently confronted with these rapid metamorphoses, becoming the agent of a process of acculturation that is complex and unsustainable in the long run and with implications in the construction of Identity and future Collective Memory. Furthermore, to attract the newly arrived costumers and their diverse culinary preferences, the traditional local gastronomy has been changed, remodelled, and repackaged. Deep changes were observed either in traditional food consumption value chains as well in the grocery’s stores, markets, and restaurants. This communication aims to highlight the preliminary results of the research conducted under the HAC4GC project.
- Organic acids in food preservation: exploring synergies, molecular insights, and sustainable applicationsPublication . Sorathiya, Kavita Bhavin; Melo, Adma; Hogg, Maria Conceição; Pintado, ManuelaFood safety is a critical global health concern, as the consumption of unsafe food can lead to various acute and chronic diseases. While various preservation methods are employed to prevent food spoilage, it remains a significant issue for the food industry, resulting not only in food waste but also significant economic losses for manufacturers and consumers alike. Furthermore, there is growing consumer concern regarding food quality and safety, leading to the rejection of chemical additives due to their associated health risks. Organic acids, naturally occurring compounds of plants and animals, and produced by various beneficial microorganisms, play an important role in enhancing food flavor, preserving nutritional quality, and extending the shelf life of food products. Recognized for their antimicrobial potential, organic acids are commonly utilized as food preservatives, thus contributing to food safety. This review focuses on organic acids as natural preservatives within the food industry. It delves into their chemical structures, mode of action in cells, the types commonly used in preservation along with their general properties, and their antimicrobial activity against bacteria, yeasts, and fungi. These insights are drawn from the published literature, providing comprehensive understanding of the role organic acids play in ensuring food safety and maintaining food quality.
- Unlocking essential oils’ potential as sustainable food additives: current state and future perspectives for industrial applicationsPublication . Bautista-Hernández, Israel; Gómez-García, Ricardo; Martínez-Ávila, Guillermo Cristian Guadalupe; Medina-Herrera, Nancy; González-Hernández, María DoloresEssential oils (EOs) comprise a relevant bioactive fraction from diverse plant sources and vegetable tissues. Their beneficial properties have been mainly related to the presence of bioactive molecules such as monoterpenes and sesquiterpenes, among others, with beneficial properties against critical issues in the food industry that could promote sustainable production beyond organoleptic boosters. This review collects up-to-date information concerning EOs and their bioactive applications in the food field. In addition, a bibliometric analysis was applied to scientific and intellectual property databases to elucidate the current technological trends for EOs in the food sector. Thus, the current information on the evaluation of EOs in food systems has demonstrated that their application guarantees safe and high-quality foods, as they have the potential to partially replace some of the conventional synthetic antioxidants and antimicrobial agents according to sustainable trends.