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- Chemical and bioactive composition of mushroom biomass: understanding their nutritive and health valuePublication . Araújo-Rodrigues, Helena; Salsinha, Ana Sofia; Amorim, Manuela; Relvas, João B.; Tavaria, Freni Kekhasharú; Pintado, Manuela E.Beyond interesting nutritional properties, mushrooms possess numerous bioactive compounds involved in human health1. Distinct macromolecules are found in the mushroom mycelium and fruiting body. Mushroom biomass (MB) corresponds to the mycelium and young fruiting body (primordia). A synergetic effect between their different molecules has been proposed2. Additionally, the entire mushroom valorization may increase the economic value and minimize waste, contributing to a circular economy approach. To understand the MB nutritional value, the chemical and bioactive composition of three food and medicinal species was assessed for the first time, namely, Coriolus versicolor (CV), Hericium erinaceus (HE) and Pleurotus ostreatus (PO). The methodological approaches included: enzymatic kits for fiber and glucans quantification; inductively coupled plasma-optical emission spectrometry for mineral analysis; and gas-chromatography and high-performance liquid chromatography for other groups' quantification. No significant differences were found in total amino acids (AAs; 6.3-6.9%), α-glucans (71-78%) and β-glucans (3-5%) between species. Higher amounts of total (6.2%) and soluble proteins (2%), ash (1.5%), free sugars (1.2%) and free AAs (0.4%) were found in CV. Regarding HE composition, this had higher carbohydrates (93.1%), fat (1.8%), fiber (6.1%) and energy (382 kcal/ 100 g). The results of free and total AAs suggested that glutamic and aspartic acids, arginine, alanine and leucine were the most prevalent. Concerning mineral and fatty acid composition, the results indicated that the three species possessed very interesting profiles, being good sources of phosphorus, magnesium, calcium and potassium; and oleic, linoleic and α-linolenic acids. Moreover, a significant presence of other important bioactive groups that play important roles in human health was detected such as phenolics, carotenoids, and ergosterol in CV; and tocopherols in HE. The antioxidant capacity tests also suggested the high antioxidant potential of CV. These results demonstrated the high potential of these MBs to be used in human nutrition and health applications.
- Characterization of bioactive compounds in mushroom biomass from Coriolus versicolor, Hericium erinaceus and Pleurotus ostreatus speciesPublication . Araújo-Rodrigues, Helena; Amorim, Manuela; Salsinha, Ana Sofia; Marçal, Sara; Relvas, João B.; Tavaria, Freni Kekhasharú; Pintado, Manuela E.Recent research data have suggested the high therapeutical potential of gut microbiota modulation in numerous diseases. Nowadays, faecal transplantation, probiotics and prebiotics supplementation are strategies extensively used in the treatment of several disorders [1]. Prebiotic rich-foods play an important role in gut microbiota modulation. Beyond the rich nutritional value and various biological properties of mushrooms, several species have been described as prebiotics [2]. Prebiotics are defined as “a substrate that is selectively utilized by host microorganisms conferring a health benefit” [3]. Mushrooms also possess several health benefits such as antitumor, immunomodulatory, antioxidant and neuroprotective. This fact results in an increasing interest in identifying mushroom species and their bioactive molecules. Most research works focus on testing extracts or isolated compounds but a positive synergistic effect between molecules present in mushroom biomass has also been proposed [2]. In the present work, the mushroom biomass of Coriolus versicolor (CV), Hericium erinaceus (HE) and Pleurotus ostreatus (PO) species were chemically characterized and their main bioactive groups were identified and quantified towards the understanding of their biological potential.
- Breaking the ripening barrier in 'Rocha' pears treated with 1-MCP: the role of abscisic and glyoxylic acidsPublication . Dias, Cindy; Sousa, Clara; Vasconcelos, Marta W.; Ferrante, Antonio; Pintado, Manuela E.Extending the cold storage of 'Rocha' pears through 1-methylcyclopropene (1-MCP) and controlled atmosphere storage is a widely used strategy to prevent postharvest disorders. However, this approach inhibits natural fruit ripening, often compromising consumer quality and presenting a significant challenge to the fruit industry. Basically, 1-MCP binds to the ethylene recpetor proteins found in fruit, not allowing ethylene to bind, and triggering the ripening response. Recently, several studies, strategies to mitigate the antagonist ripening effect of 1-MCP have been attempted. In this study, we investigated the potential of abscisic acid (ABA) and glyoxylic acid (GLA) to counteract the antagonist effects of 1-MCP and restore normal ripening. 'Rocha' pears treated with 1-MCP were immersed in ABA or GLA solutions, respectively, and stored at 20 ± 2 °C for 15 days. Ripening indicators, including firmness, skin color, ethylene and volatile organic compound (VOC) production, sugar content, and the expression of ethylene-related genes (PcACS, PcACO, PcETR1, PcETR2, and PcETR5), were assessed throughout storage. Our multivariate and clustering analysis revealed that ABA effectively disrupted the 1-MCP-induced ripening inhibition, significantly boosting ethylene production and, consequently, promoting fruit softening, degreening, sugar accumulation, and specific pear-ripening volatile emissions. These changes were justified by the significant measured increased expression of ethylene biosynthesis (PcACS, PcACO) and receptor (PcETR2) genes, highlighting ABA’s pivotal role in reactivating ethylene perception, signaling, metabolism and, therefore, the ripening process. In contrast, GLA did not promote an increase in ethylene production or other ripening-related changes, likely due to limited ACC synthase activity. Interestingly, GLA-treated fruits showed elevated respiration rates and higher levels of hexanal, (E)-2-hexenal, and ethanol compared to the control, indicating an influence on alternative stressed metabolic pathways unrelated to ripening. This study sheds light on the regulatory interplay between ABA, GLA, and fruit ripening, providing innovative strategies to overcome ripening inhibition caused by 1-MCP in climacteric fruits, with particular focus on ‘Rocha’ pear.
- Productive potential of floating wetland islands for sustainable agriculturePublication . Carrillo, Valentina; Calheiros, Cristina S. C.; Pereira, SofiaFloating wetland islands (FWIs) are artificial platforms designed to float on water bodies while supporting plant growth, representing a promising integration of ecological engineering and crop production. Originally developed for water quality improvement, FWIs have evolved into multifunctional systems capable of cultivating edible crops, such as lettuce, spinach, and rice, within nutrient-rich aquatic environments. Their dual role in environmental remediation and food production positions FWIs as innovative nature-based solutions (NbSs) aligned with sustainable development goals. This study identifies and discusses the key components, challenges and future opportunities for the application of FWIs in agricultural contexts. Design parameters, such as crop selection, substrate type and platform buoyancy, play a crucial role in system stability and productivity. Operational aspects, such as maintenance, cost-effectiveness and social acceptance, determine the feasibility of large-scale application. From an agronomic point of view, FWIs enable biomass production, nutrient uptake and safe food cultivation, although potential toxicity must be taken into account. Beyond agriculture, FWIs contribute to water treatment through nutrient removal, pollutant reduction and water reuse, reinforcing their role as low-impact, decentralized systems for polluted water bodies. They also offer important environmental benefits, such as carbon sequestration, nutrient cycling and improved landscape aesthetics. Looking ahead, FWIs present great potential for integration into the circular economy, technological innovation and climate adaptation strategies, especially in regions facing water scarcity, land degradation or urban sprawl. Their multifunctionality and adaptability highlight that FWIs are resilient systems that link food production with environmental sustainability. This study contributes to the growing knowledge gap on FWIs and supports their application as sustainable alternatives for integrated agriculture and water management.
- The impact of gastrointestinal digestion on a protein-rich soup adapted to a 65+ population: chemical characterization and the influence of different protein sourcesPublication . Salsinha, Ana Sofia; Correia, Marta; Oliveira, Isabel; Azevedo, Miguel; Pintado, ManuelaAccording to the United Nations data, the proportion of older people - 65 years and over (65+) - is growing faster than any other age group. Indeed, the number of people aged 65+ worldwide is projected to more than double by 2050. These demographic changes require societal and governmental responses to adequately address ageing challenges. Some metabolic processes are compromised in older people, and sensory modalities undergo significant changes. Thus, changes in gastrointestinal function are also associated with ageing. Sarcopenia is a relevant condition in senior adults, and it is characterized by a progressive loss of muscle mass and function, reducing mobility and diminishing quality of life. Although it is a complex and multifactorial process, a deficient diet is a well-recognized factor. It is known that moderately increasing daily protein intake may enhance muscle protein anabolism and be important for reducing the progressive loss of muscle. The Diet65+ - High nutritional and functional value food products integrated with tradition and sustainability adapted to elderly 65+ consumer - is a project that intends to develop food products tailored and adapted to 65+ years individual specific nutritional requirements, respecting their food traditions. Given the importance of high protein intake for elderly individuals, we evaluated different legume pulps as a sustainable and nutritionally rich source of protein. We have also assessed the use of legume flours (chickpea, lupin and pea flours) and protein isolates (chickpea and pea concentrates, and whey protein isolates) for developing rich protein products. The potential use of the mentioned flours and protein powder concentrates was determined by evaluating parameters such as protein digestibility, water solubility, optimal pH, water and oil holding capacity. Subsequently, six different instant soup/purée formulations (6.76±0.93 g of protein/ 100 g of edible product), comprising versions with and without a vegetable protein concentrate (chickpea protein concentrate), were developed to fulfil the distinct protein needs of the elderly population. After, we assessed the impact of the gastrointestinal tract on these formulations using a static in vitro digestion model adapted for the older adult population (INFOGEST). We analyzed the impact of the gastrointestinal tract on protein, fat, carbohydrates and total dietary fibre content, as well as fatty acids and amino acid composition. Notably, while the gastrointestinal tract affected the nutritional composition of the tested formulations, a considerable amount of the tested molecules remained detectable after digestion. Interestingly, when comparing the versions with and without the protein concentrations, differences have arisen regarding the impact of the gastrointestinal tract on other bioactive compounds, such as fatty acids. When comparing the intestinal digestive fraction of mungo bean soup with and without a protein concentrate, we observed that the retention indexes for the major fatty acids—stearic, palmitic, and oleic acid—ranged from an average of 31.57 ±6.13% in the standard version to 74.25 ±12.19% in the protein concentrate version. This initial screening allowed us to select the optimal ingredients and develop products fully adapted for this population.
- Towards zero-waste nutrition: unveiling the nutritional and bioactive potential of freeze-dried broccoli stalk powderPublication . Soares, Inês; Vedor, Rita; Machado, Daniela; Orvalho, Telma; Alves, Marco; Gomes, Ana M.Objective: The shift towards sustainable food systems includes valorising agro-industrial by-products like broccoli stalks, rich in nutrients and bioactive compounds. This study assessed the nutritional profile and bioactive properties—phenolic content, antioxidant capacity and potential prebiotic activity—of freezedried broccoli stalk powder. Methods: Broccoli stalks were cleaned, freeze-dried, milled, and analysed for proximate composition (moisture, ash, fat, protein, carbohydrates, dietary fibre) by AOAC methods, with total phenolics and antioxidant capacity measured via Folin–Ciocalteu and ABTS assays, respectively. Potential prebiotic activity was evaluated by monitoring the growth of three probiotic strains (L. rhamnosus GG, L. rhamnosus R11, and L. casei 01) via viable counts, alongside metabolic activity assessed through pH changes and organic acid profiles determined by HPLC. Results: Freeze-dried broccoli stalk powder exhibited high dietary fibre (43.9 g/100 g), substantial protein (21.5 g/100 g), low fat (0.7 g/100 g), and significant total phenolic content (1.721 mg GAE/g) alongside antioxidant capacity (17.240 µmol TE/g). Fermentation with 2% broccoli stalk powder supported the growth of the tested strains, with viable cell numbers often matching or surpassing that achieved with the positive control (FOS) (approximately +0.5 log cycles). HPLC results indicated enhanced carbohydrate utilisation, with significantly higher lactic acid production and comparable acetic acid levels from broccoli stalk powder relative to glucose, both at 2%, after 24 hours of fermentation. These metabolic responses coincided with a decrease in pH. Conclusions: Freeze-dried broccoli stalk powder offers a promising nutritional and functional profile, making it a sustainable and valuable ingredient in functional food development.
- Enzyme and fluorophore pre-functionalized chitosan enables robust biocatalytic nanobotsPublication . Sousa, Ana Sofia; Costa, Bruna; Gomes, Joana; Magalhães, Ana; Reis, Celso A.; Pintado, Maria Manuela; Coscueta, Ezequiel R.
- Microalgas como catalisadores funcionais em matrizes de leguminosas: desenvolvimento e caracterização de húmus enriquecido, armazenado à temperatura ambientePublication . Fonseca, Mariana; Barbosa, Joana Cristina; Magalhães, Inês; Correia, Daniela; Gomes, Ana MariaObjetivo: Desenvolver um húmus de tremoço (HT) enriquecido com microalga e avaliar o potencial nutricional, bioativo, estabilidade físico-química e segurança microbiológica, comparando-o com húmus tradicional de grão-de-bico (matriz de referência, MR).
- Pessoa cientista: existe perceção de género em desenhos de crianças?Publication . Barbosa, Joana Cristina; Barbosa, Joana BastosEstudos recentes sugerem uma mudança na imagem do cientista junto das crianças, com um aumento da representação de mulheres em desenhos quando lhes é pedido que desenhem um cientista. No entanto, em Portugal, permanece pouco explorado até que ponto esta mudança ocorre de forma homogénea em diferentes contextos educativos e sociais. Neste trabalho, analisámos desenhos realizados por crianças (n = 173) de diferentes idades e géneros, provenientes de três contextos distintos: uma escola pública, um colégio feminino e uma associação de apoio a crianças desfavorecidas. A todas as crianças foi colocada a mesma pergunta, formulada de forma neutra — “Desenha uma pessoa cientista” — de modo a evitar enviesamentos iniciais na identificação do género. Aquando da análise dos desenhos, foram definidos critérios específicos para a identificação do género representado, tendo sido igualmente considerados a idade e o género das crianças participantes. Os resultados evidenciam diferenças claras entre os contextos analisados. A representação de cientistas do género feminino foi mais frequente em determinados contextos educativos, enquanto noutros persistem representações mais tradicionais, sugerindo que a mudança na imagem pública do cientista não se distribui de forma uniforme. A recolha de dados após atividades de comunicação de ciência, inicialmente prevista para todos os grupos, só foi possível num dos contextos, o que limita uma análise comparativa de impacto, mas evidencia desafios práticos na implementação equitativa de intervenções de comunicação de ciência. Em conjunto, estes resultados reforçam a ideia de que as perceções sobre quem pode ser cientista são influenciadas pelo contexto educativo e social, sublinhando a importância de estratégias de comunicação de ciência contínuas e adaptadas a diferentes públicos para promover uma ciência mais inclusiva.
- Pessoa cientista: existe perceção de género em desenhos de crianças?Publication . Barbosa, Joana Cristina; Barbosa, Joana BastosEstudos recentes sugerem uma mudança na imagem do cientista junto das crianças, com aumento da representação de mulheres em desenhos quando lhes é pedido que desenhem um cientista. Em Portugal, permanece pouco explorado se esta mudança ocorre de forma homogénea em diferentes contextos educativos e sociais. Neste trabalho, foi colocado o mesmo desafio, formulado para evitar enviesamentos iniciais na identificação do género – “Desenha uma pessoa cientista” – a 173 crianças de diferentes idades e géneros, provenientes de três contextos específicos e anonimizados: escola pública, associação local e colégio feminino. Os desenhos foram classificados como representando uma figura masculina, feminina ou indefinida, com critérios previamente estabelecidos. Os resultados evidenciam diferenças entre contextos: a representação de mulheres cientistas foi mais frequente em determinados contextos educativos, enquanto noutros persistem representações mais tradicionais. Estes dados sugerem que a imagem do cientista pode estar a mudar, mas não da mesma forma para todas as crianças, reforçando a importância de uma comunicação de ciência contínua, contextualizada e inclusiva.