CBQF - Contribuições em Revistas Científicas / Contribution to Journals
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- Editorial: natural bioactive compounds in food preservation and safetyPublication . Cabezudo, Ignacio; Galante, Micaela; Brassesco, Maria Emilia; Beres, Carolina; Fai, Ana Elizabeth Cavalcante
- Enhancing carob flour (Ceratonia siliqua L.) for by-product utilization in food industries: carob syrup production, functional profiling and applicationPublication . Vilas-Boas, Ana Martins; Brassesco, María Emília; Quintino, Andreia C.; Medronho, Bruno; Vieira, Margarida C.; Brandão, Teresa R. S.; Silva, Cristina L. M.; Silva, Beatriz; Azevedo, Miguel; Pintado, ManuelaThe focus on by-product valorization in the food industry, particularly from the carob pod, underscores a commitment to sustainability and resource efficiency. This fruit, sourced from the leguminous evergreen carob tree (Ceratonia siliqua L.), is renowned for its adaptable flavour and nutritional value, in Mediterranean regions such as Portugal. Its production yields significant by-products, presenting environmental challenges when not managed efficiently. Innovative approaches, including integral carob flour production, aim to optimize utilization while minimizing waste and energy consumption. This study repurposed carob waste to produce novel, value-added ingredients like carob syrup, by thermal hydrolysis of integral carob flour using water at 1:3 solid-to-liquid ratio - obtaining up to 50 % solubility yield. The resulting syrup exhibited 72 % °Brix, a melting temperature (Tm) of approximately 130 °C and predominantly viscous behavior with minimal elastic (solid-like) response. Lastly, the syrup was incorporated into a carob-based brigadeiro, replacing conventional glucose-fructose syrup. Simulated gastrointestinal digestion revealed enhanced bioaccessibility of sugars and phenolics, and increased antioxidant activity during the intestinal phase. Despite sugar availability, the prebiotic activity of the syrup decreased when embedded in the brigadeiro matrix, potentially due to interactions with polyphenols or organic acids. Cytotoxicity and permeability assays confirmed safety at ?0.5 % (w/v) and supported intestinal barrier integrity. These findings support the use of integral carob flour for producing multifunctional ingredients, contributing to circular economy models while meeting consumer demands for healthier, sustainable food products.
- Enhancing maize growth and reducing irrigation needs with extracellular polymeric substances and microbial inoculantsPublication . Overall, Alexandra; Moreira, Helena; Sousa, Ana S. S.; Wilfert, Philipp; Loosdrecht, Mark van; Castro, Paula M. L.; Pereira, Sofia I. A.Soil amendments and microbial inoculants can affect plant growth, water retention, and crop resilience. This study investigated the effects of two amendments, extracellular polymeric substances (EPS) and biochar, with and without bacterial inoculation, on maize (Zea mays) growth, irrigation needs, and physiological responses. Maize was cultivated in soil with 2.5 % and 5 % (w/w) of wet EPS (Kaumera®) or biochar and inoculated with a bacterial consortium consisting of Arthrobacter nicotinovorans EAPPA and Rhodococcus sp. EC35. EPS-treated plants exhibited significantly higher shoot biomass, larger stem thickness, while soil plant analysis development (SPAD) values suggest improved nutrient availability and photosynthetic efficiency. In non-inoculated plants, EPS supplementation increased shoot dry biomass by 78 % and stem thickness by 9 % compared to control plants grown without amendments. This enhancement strongly correlated with nutrient uptake, especially in plants supplemented with 5 % of EPS. Particularly, Mg and Ca concentrations increased by 195 % and 73 %, respectively, compared to non-amended controls. Inoculation further amplified these benefits, underscoring its key role in plant development and resilience. In contrast, biochar-treated plants exhibited reduced growth, suggesting stress effects at the tested addition doses. Electrolyte leakage, a key indicator of plant stress, was significantly lower in soils amended with EPS, suggesting that EPS provides a protective effect to the plants. EPS also demonstrated remarkable water retention benefits, reducing irrigation requirements by 30 % with 5 % of EPS application, compared to 9 % reduction with biochar. The use of EPS, combined with microbial inoculants, represents a sustainable agricultural strategy for optimizing maize production in water-limited environments.
- Exploring the biodegradation of PET in mangrove soil and its intermediates by enriched bacterial consortiaPublication . Saidu, Muhammad Bashir; Moreira, Irina S.; Amorim, Catarina L.; Wu, Rongben; Ho, Yuen-Wa; Fang, James Kar-Hei; Castro, Paula M. L.; Gonçalves, DavidThe biodegradation of Polyethylene terephthalate (PET) is important due to the environmental impact of plastic waste. This study investigates the degradation of PET films in soil microcosms, with and without mangrove plants, and with mangrove plants bioaugmented with a bacterial consortium (Bacillus sp.- GPB12 and Enterococcus sp.- WTP31B-5) while following the evolution of soil microcosm microbiome. The ability of bacterial consortia retrieved from soil microcosms of each tested condition to degrade PET intermediates - bis(2-hydroxyethyl) terephthalate (BHET), terephthalic acid (TPA), and monoethylene glycol (MEG) was also assessed. In the microcosms’ assays with mangrove plants, variations in functional groups and surface morphology detected by FTIR and SEM analysis indicated PET degradation. Soil microcosms microbiome evolved differently according to the conditions imposed, with dominance of phylum Proteobacteria in all final microcosms. After 270 days, bacterial consortia retrieved from all soil microcosms revealed to be able to completely degrade TPA within three days. MEG degradation reached ca. 84% using the consortium retrieved from the microcosm with bioaugmented mangrove plants. BHETdegradation was ca. 96% with the consortium obtained from the microcosm with non-bioaugmented mangrove plants. These intermediates are key molecules in PET degradation pathways; thus, their degradation is an indicator of biodegradation potential. To the best of authors’ knowledge, this is the first report on biodegradation of PET, BHET, TPA, and MEG by microbial community from mangrove soil, providing insights into key taxa involved in PET degradation. These findings can pave a way to develop bioremediation strategies and more efficient waste management solutions.
- Grape pomace as a natural source of antimicrobial agents for food preservationPublication . Galante, Micaela; Brassesco, María Emília; Santos, Carollyne Maragoni; Beres, Carolina; Fai, Ana Elizabeth Cavalcante; Cabezudo, IgnacioGrape pomace, a by-product of winemaking, has emerged as a promising source of natural antimicrobial compounds for food applications. In response to increasing concerns regarding foodborne illnesses and consumer demand for clean-label products, its valorization represents a sustainable approach to enhance food safety and shelf life. This review combines a bibliometric analysis with a critical examination of the scientific literature. The bibliometric analysis identifies leading authors, institutions, countries, and research trends related to the use of grape pomace in food preservation. The literature review summarizes extraction techniques and antimicrobial evaluations. Grape pomace is rich in phenolic compounds with demonstrated antibacterial and antifungal activity. The antimicrobial effectiveness depends on factors such as grape variety, extraction method, polyphenol profile, and target microorganisms. Its incorporation into food productsincluding meat, dairy, and beverageshas shown promising results. Additionally, bioactive extracts have been applied in edible films, coatings, and active packaging to inhibit microbial growth and prolong shelf life. The evidence supports the potential of grape pomace as an effective antimicrobial food additive. However, challenges remain, including the need for standardized extraction protocols, deeper understanding of antimicrobial mechanisms, and comprehensive safety and efficacy evaluations in real food systems. Addressing these gaps is essential to facilitate the development of innovative food preservation strategies based on grape pomace bioactives.
- The impact of climate change-induced abiotic stresses on the nutritional quality of legume seedsPublication . Machado, Joana; Silva, Marta Nunes da; Vasconcelos, Marta W.; Santos, Carla S.Legumes are integral to agricultural sustainability, offering multifaceted benefits ranging from enhanced yields to companion crops and improved soil health. Despite their recognized advantages, challenges such as technological lock-ins, limited breeding resources, and adverse environmental conditions pose threats to their cultivation. In this review, the complex interaction between climate change stressors, specifically drought, high temperatures, and elevated CO 2 levels, and their individual and combined impacts on the nutritional quality of legumes will be discussed. This topic has not been thoroughly reviewed across multiple legume crops despite its importance under climate change. Here, we critically examine the impacts of environmental stresses on the nutritional quality of legume seeds and explore the underlying regulatory mechanisms, encompassing protein, amino acids, minerals, carbohydrates, lipids, and bioactive compounds. Key insights indicate a general need to shift legume cultivation practices, and the necessity of field studies beyond controlled environments for results that are more readily translated to the target population of environments for legume cultivation.
- 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
- 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.
- Overview of polyphenolic composition and related biological activities of grape stemsPublication . Dias-Costa, Rui; Coelho, Marta; Domínguez-Perles, Raúl; Gouvinhas, Irene; Barros, Ana NovoGrape stems, or stalks, are lignocellulosic by-products removed during the destemming process to reduce astringency in wine production. These by-products are a notable source of minerals and polyphenolic compounds, such as phenolic acids, stilbenes, proanthocyanidins and catechin derivatives, flavonols, flavones, and anthocyanins. These bioactive compounds have been associated with several beneficial effects on human health, including the promotion of wound healing and antimicrobial, anti-inflammatory, anti-aging, anti-cancer, and antioxidant activities. Despite this potential, grape stems are still underutilised and are commonly disposed of through composting, landfilling, landfarming, or diverted to animal feed. This review offers an updated and detailed overview of the polyphenolic composition and biological activities of grape stems, highlighting their potential for application in innovative products. Their use could contribute to the advancement of sustainable practices through circular economy strategies and industrial symbiosis.
- 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.