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- Development of a microfluidic paper-based analytical device (µPAD) for iron determination in waterPublication . Aguiar, Juliana I. S.; Ribeiro, Susana O.; Leite, Andreia; Rangel, Maria; Rangel, António O. S. S.; Mesquita, Raquel B. R.Ingestion of waters with high iron concentration can cause several risks to human health. In this work, a new microfluidic paper-based analytical device (µPAD) was developed to quantify iron in surface and waste waters using a new fluorescent 3-hydroxy-4-pyridione ligand. Under optimal conditions, a linear calibration curve was obtained in the concentration range of 0.25 – 2.00 mg/L with a limit detection of 0.11 mg/L. The proposed µPAD method was successfully applied to the determination of iron in surface and waste water samples with no need for sample pre-treatment, and its accuracy evaluated by comparing to the AAS standard method (RD < 10%). The developed µPAD is simple, economical, sensitive and present low analysis time. Each µPAD uses low amounts of reagents, approximately 0.5 mg of ligand and 17 mg of sodium hydrogenocarbonate and sample consumption of 100 µL.
- Photocatalytic degradation of diclofenac by hydroxyapatite-TiO2 composite material: identification of transformation products and assessment of toxicityPublication . Murgolo, Sapia; Moreira, Irina S.; Piccirillo, Clara; Castro, Paula M. L.; Ventrella, Gianrocco; Cocozza, Claudio; Mascolo, GiuseppeDiclofenac (DCF) is one of the most detected pharmaceuticals in environmental water matrices and is known to be recalcitrant to conventional wastewater treatment plants. In this study, degradation of DCF was performed in water by photolysis and photocatalysis using a new synthetized photocatalyst based on hydroxyapatite and TiO2 (HApTi). A degradation of 95% of the target compound was achieved in 24 h by a photocatalytic treatment employing the HApTi catalyst in comparison to only 60% removal by the photolytic process. The investigationof photo-transformation products was performed by means of UPLC-QTOF/MS/MS, and for 14 detected compounds in samples collected during treatment with HApTi, the chemical structure was proposed. The determination of transformation product (TP) toxicity was performed by using different assays: Daphnia magna acute toxicity test, Toxi-ChromoTest, and Lactuca sativa and Solanum lycopersicum germination inhibition test. Overall, the toxicity of the samples obtained from the photocatalytic experiment with HApTi decreased at the end of the treatment, showing the potential applicability of the catalyst for the removal of diclofenac and the detoxification of water matrices.
- Development of a microfluidic paper-based sensor for aluminium assessment in water for domestic consumptionPublication . Aguiar, Juliana I. S.; Rangel, António O. S. S.; Mesquita, Raquel B. R.Aluminium is one of the most abundant metal ions in soil and its leaching into groundwater is an expected consequence. Monitoring the presence of Al3+ in water sources used for domestic consumption water is crucial, considering its relationship with some neurogenetic disorders, namely Alzheimer’s and Parkinson’s diseases, autism, and multiple sclerosis. In this work, the design and development of a novel microfluidic paper-based analytical device (µPAD) specifically designed for the determination of aluminium in water sources for domestic consumption is presented (Figure 1). The proposed µPAD methodology is based on the colorimetric reaction between Al3+ and Chrome Azurol S (CAS), resulting in the formation of a blue complex. Several physical and chemical parameters aZecting the formation of the colour complex were studied to attain the best performance of the paper sensor. These parameters included the µPAD filter paper layers, in terms of number, type and porosity, reagent and buZer concentration, and sample volume. The developed paper device should enable aluminium quantification within in the analytical range of 50 – 1000 µg/L.
- Consumer-driven shelf-life determination and consumer perception of chicken samplesPublication . Joy, Aira Aquino; Kasza, Gyula; Szakos, Dávid; Császár-Biró, Ágnes; Izsó, Tekla; Fügedi, Eszter; Langsrud, Solveig; Moen, Birgitte; Berget, Ingunn; Måge, Ingrid; Gaarder, Mari Øvrum; Almli, Valérie Lengard; Teixeira, Paula; Silva, Beatriz NunesDuring storage, raw chicken meat produces off-odours and off-tastes due to microbial growth. The speed of this process mainly depends on storage conditions (temperature, moisture, and presence of preservatives), as well as the initial contamination. Consumers consider the product unfit for consumption once it reaches a certain level of spoilage. The expiry date is one of the key quality and safety indicators that producers provide for consumers. However, determining the actual expiry date can be challenging, as many factors are at play, such as batch variation and storage environments, which contribute to the gradual spoilage of products. Currently, research linking storage time, microbial growth, sensory changes, and consumer perception is limited. Studies investigating the various aspects of product spoilage are necessary for determining the appropriate shelf life for raw chicken. This study aims to address the following objectives: 1) Determine consumers’ sensory perception of chicken samples stored under different time points and conditions and identify the time points at which consumers deem the products unfit for consumption. 2) Link consumer scores of sensory quality and fitness for consumption to measurable parameters that can be used to establish shelf life (e.g., bacterial counts, microbiota, sensory profile). 3) Integrate consumer, sensory, and microbial results from the laboratory experiment into shelf-life determination methods applicable to the food industry. The experiment was conducted in three countries: Hungary, Norway, and Portugal. Chicken samples were obtained from one local producer per country, and the same batch of chickens was used for the analysis. A cutting-edge reversed storage design was employed; with sampling plans tailored to each country based on the original expiration date set by the producer. The plan included storing the samples in their original packaging at different time points and at two storage temperatures: 4 °C and 8 °C. The samples were tested for total microbiological load and microbiome composition, and at the end of the shelf-life storage test, all samples were used for consumer and semi-trained sensory analyses. For the consumer analysis, a minimum of 120 participants were recruited in each country to evaluate the degree of disliking and overall acceptance of the samples. Meanwhile, in the semi-trained test, a 9-point hedonic scale was used to assess the intensity of 11 sensory attributes. Results from the consumer test showed that in Norway and Portugal, higher intensity scores were observed for samples stored at abusive temperatures (8 °C). In Hungary, however, storage conditions did not significantly affect the intensity scores. An increase in intensity scores and disliking was observed in Hungary between 3 and 6 days, in Norway between 7 and 15 days (8 °C) and at 18 days (4 °C), and in Portugal at 7 days (8 °C) and between 7 and 11 days (4 °C). For the semi-trained panel test, all sensory attributes related to spoilage were highly correlated in all countries. The most important attributes contributing to perceived spoilage were total intensity, cloying, sour/fermented, ammonia/burnt/pungent, and sulphur. The Photobacterium was discovered through microbiota analysis, but it was likely underestimated by conventional PCA total count methods, as we cannot be certain what grew on the plates. The total intensity score from the semi-trained panel test seems to depend primarily on the total bacterial counts and the aggregated bacterial load. For industry recommendations, total intensity can be suggested as a reliable indicator for producers. However, variability observed in microbial analyses is not always detectable through sensory analysis, so further investigation is needed. The majority of consumers accepted all samples across all countries. The data support that, provided raw chicken is stored under proper conditions, an additional 2 days of shelf life can be recommended for Norwegian and Portuguese chicken samples. Additionally, we will report the results of a recently concluded digital survey in Hungary which was also done in 9 other European countries. A total of 1006 respondents were gathered in Hungary using stratified random sampling and a predefined criterion. The questionnaire was divided in different sections involving aspects like purchase decision making, food waste data, new innovations in measuring shelf-life, acceptability of two different food preservation methods, and whether they will support government and policy initiatives to support the improvement of shelf life and reduce food waste.
- Nutritional and phytochemical profiling of grape by-products: toward high-value bioactive extractsPublication . Souza, Hiléia K. S.; Fernandes, Ana; Magalhães, Daniela; Vilas-Boas, Ana A.; Melo, Adma; Campos, Débora A.; Pintado, ManuelaGrape by-products, generated as solid residues from winemaking, are rich in dietary fiber and phenolic compounds, mainly anthocyanins, offering strong potential for sustainable valorization. Their fiber-dominant composition, moderate protein and lipid content, and high antioxidant capacity make them suitable for applications in functional ingredients, dietary fiber enrichment, and natural pigment utilization. Valorizing these residues contributes to circular economy strategies by transforming agro-industrial waste into high-value ingredients, reducing environmental impact, and improving resource efficiency in the wine industry. With growing demand for sustainable, biodegradable, and clean-label materials, the NOVAPACK project explores the potential of grape by-products as natural sources of antioxidants and bioactive compounds (Figure 1) to replace synthetic additives in food, nutraceuticals, and active packaging applications. In this study, grape by-products were nutritionally characterized by AOAC methodology, revealing a low-moisture (3.9±0.0% moisture), (5.07±0.1 % ash), fiber-rich matrix comprising 68.3% total dietary fiber (64.5% insoluble), 10.1% protein, and 11.9% lipids. Phenolic compounds were extracted using environmentally friendly, food-safe, acidified water-based solvents, including ethanol, citric acid, lactic acid, and ascorbic acid. For example, during extraction with 1% citric acid, anthocyanins were detected by HPLC-DAD at 520 nm, with malvidin-3-glucoside identified as the predominant compound, while cyanidin- and delphinidin-3-glucosides appeared earlier in the chromatographic profile. Total polyphenol content was measured using the Folin–Ciocalteu method, and antioxidant activity was evaluated through, ABTS, and ORAC assays. Correlations between phenolic composition and antioxidant activity were explored further to elucidate the functional properties of the bioactive compounds and identify the most promising grape by- product extracts for valorization. These findings highlight the potential of grape pomace as a readily available, low-cost source of polyphenolic compounds, supporting its conversion into bioactive extracts for a range of industrial applications.
- Segurança alimentar em foco: controlo de Listeria monocytogenes em ambientes de processamento alimentarPublication . Magalhães, Rui; Sousa, Pedro; Teixeira, Paula; Noronha, Lúcia; Sousa, Ana; Almeida, GonçaloO objetivo deste documento é informar a indústria alimentar sobre os riscos associados à contami- nação por L. monocytogenes. A presença desta bactéria em produtos acabados ou ambientes de pro- cessamento alimentar representa sérias ameaças à saúde do consumidor e pode levar a consequências económicas significativas. Este manual tem como objetivo alertar a indústria para os riscos recorrentes da contaminação e persistência da L. monocytogenes em ambientes industriais, onde a bactéria pode sobreviver por longos períodos em equipamentos e instalações. Além disso, descreve estratégias de controlo e prevenção que os operadores do setor alimentar devem implementar para minimizar o risco de contaminação e proliferação da L. monocytogenes. A vigilância e monitorização contínuas são essenciais para garantir a segurança alimentar, proteger os consumidores e salvaguardar a reputação e a sustentabilidade da empresa.
- Neuroprotective effects of mushroom biomass: impact of serum-available and gut microbiota metabolites in caenorhabditis elegans models of Alzheimer’s diseasePublication . Araújo-Rodrigues, Helena; Garzón-García, Lidia; Relvas, João B.; Tavaria, Freni K.; Santos-Buelga, Celestino; González-Paramás, Ana M.; Pintado, Manuela E.Mushrooms are considered a next-generation food with numerous health-promoting properties, including prebiotic and neuroprotective effects. While most research studies focus on the polysaccharide fractions of mushroom-fruiting bodies1,2, this study investigates the neuroprotective potential of mushroom biomass (MB) from Trametes versicolor, Hericium erinaceus, and Pleurotus ostreatus considering the possible synergistic effects of different macromolecules found both in the mycelium and fruiting bodies. Gastrointestinal digestion was simulated using the standardized INFOGEST protocol, and the passage throughout the duodenum and jejunum was simulated. Results revealed that glucans were the most abundant group in colon and serum-available fractions (26–44% dry weight-DW). The colon-available fraction also contained proteins and peptides (<75 kDa) as well as fatty acids (oleic and linoleic acids). In vitro fecal fermentation assays confirmed the potential of MB to modulate gut microbiota, promoting short-chain fatty acids production and increasing the relative abundance of key bacteria genera (e.g., Bifidobacterium and Faecalibacterium). In contrast, the serum- available fraction was richer in low molecular weight peptides (<1.2 kDa), amino acids (Tyr, Val, Phe, and Leu), total phenolic compounds (730–863 mg GAE/ 100 g DW), and demonstrated significant antioxidant capacity by different assays (e.g., FRAP: 177–305 mg ISHE/ 100 g DW). The neuroprotective potential of serum-available fractions and key gut microbiota-derived metabolites were evaluated in transgenic Caenorhabditis elegans models of Alzheimer’s disease by analyzing chemotactic behavior and paralysis onset. Chemosensory responses in strains exhibiting neuronal tau and amyloid toxicity (BR5270 and CL2355) were improved after treatment with serum-available fractions and gut microbiota metabolites, namely, gamma-aminobutyric acid and butyric acid. Additionally, paralysis onset was delayed in the CL4176 strain, exhibiting amyloid toxicity in muscles. These findings suggest that MB confers in vivo protective effects against Tau neurotoxicity and amyloid toxicity in neurons and muscles. Future work is required to elucidate the underlying molecular mechanisms.
- Evaluating prebiotic potentialPublication . Araújo-Rodrigues, Helena; Salsinha, Ana Sofia; Relvas, João B.; Tavaria, Freni K.; Pintado, ManuelaMushrooms represent a promising source of bioactive macromolecules with numerous biological properties, including prebiotic potential. Although most studies focus on polysaccharide extracts, emerging evidence suggests that diverse mushroom macromolecules, such as proteins, peptides, fatty acids, and polyphenolic compounds, may also exert prebiotic effects. This chapter comprehensively explores the methodological approaches for the evaluation of the prebiotic properties of edible fungi, emphasizing the gastrointestinal simulation and gut microbiota modulation approaches. The standardized INFOGEST protocol simulates human gastrointestinal conditions, helping to understand the bioaccessibility of mushroom-derived compounds. Moreover, in vitro intestinal permeability assays are used to determine the colon-available fraction. Human fecal fermentation assays are frequently employed to assess mushrooms’ prebiotic potential and its impact on gut microbiota modulation. These studies typically monitor key parameters, including their impact on bacterial population dynamics, production of SCFAs, and other relevant metabolic variations (e.g., amino acid metabolism). By integrating in vitro digestion and fermentation models with advanced molecular biology, microbiological, and chemical techniques, this chapter provides a systematic outline for evaluating the prebiotic potential of mushroom compounds and understanding their interaction with gut microbiota composition and function.
- Floating wetland islands for crop productionPublication . Carrillo, Valentina; Pereira, Sofia; Calheiros, Cristina S. C.Background: Floating wetland islands (FWI) are artificial structures designed to float on water bodies such as lakes, ponds, and canals. These systems typically consist of a buoyant matrix, made from materials like polyethylene foam or recycled plastics, that supports aquatic or semi-aquatic plants. The roots of these plants hang into the water, acting as natural biofilters by absorbing nutrients and pollutants. Recently, FWI have evolved to incorporate edible crops such as rice, lettuce, spinach, mint, and taro, which can thrive in nutrient-rich aquatic environments. This dual functionality, combining environmental remediation with food production, positions FWI as promising Nature-based Solutions (NbS) for sustainable development. Aim: The aim of this study is to identify research trends and knowledge gaps related to the use of FWI for crop production in runoff waters, through a systematic review and bibliometric analysis. Final considerations: FWI systems integrate hydroponic cultivation, ecological engineering, and water quality management, demonstrating their multifunctionality and offering solutions for both ecosystem restoration and sustainable agriculture.
- Cold plasma treatment as a non-thermal strategy to enhance chickpea flour for plant-based foodsPublication . Farrokhi, Mahsa; Pasotti, Giada; Ceccarelli, Alessia; Brandão, Teresa R. S.; Gonçalves, Elsa M.; Silva, Cristina L. M.Plasma is a medium of free positive and negative particles that is overall electrically neutral. Non-thermal plasma has emerged as a sustainable technology in food processing, with potential to improve quality and microbial safety. As starch is a major food component, there is growing interest in using plasma to tailor its functionality through interactions with reactive species. This study examined the effect of short cold plasma treatments (5 and 10 s), applied at a fixed distance of 4 cm from the plasma source using the Blown Arc™ system, on the thermal, structural, and pasting properties of chickpea flour. Differential Scanning Calorimetry (DSC) was used to assess starch gelatinization, Fourier Transform Infrared Spectroscopy (FTIR) to evaluate short- range structural changes, and rheology was performed with a controlled-strain under temperature sweep conditions. The aim was to explore cold plasma as a green, non-thermal modification method for chickpea flour in plant-based (Pb) applications. During heating, both elastic (G?) and viscous (G?) moduli increased above ~95 °C, consistent with starch gelatinization. Plasma altered this response: the 5 s treatment reduced G? and G? relative to the control, while the 10 s treatment increased them, suggesting stronger gel formation. ATR-FTIR spectra showed no visible differences among samples, and band-ratio analysis (1047/1022, 1022/995 cm?¹) indicated only minor variations, implying no significant changes in short-range molecular order. DSC revealed higher onset, peak, and end set gelatinization temperatures in plasma-treated flours, indicating greater thermal stability and delayed gelatinization. In conclusion, cold plasma modified the thermo-rheological behavior of chickpea flour without major structural disruption, highlighting its potential as a sustainable tool to enhance functionality in Pb systems.