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- Effect of drying temperature on a plant-based egg analogue powder and its performance in cookies compared with commercial egg powderPublication . Farrokhi, Mahsa; Ceccarelli, Alessia; Gomes, Filipe Alberto; Romanetto, Valentina; Momodu, Falilat; Brandão, Teresa R. S.; Silva, Cristina L. M.The increasing demand for sustainable food ingredients has driven the development of plant-based alternatives to animal-derived products, particularly eggs, which provide multiple functional roles in bakery systems. This study aimed to develop a shelf-stable, plant-based egg analogue powder based on pea protein and cereal flours and to evaluate the effect of static oven drying temperature on its physicochemical stability and functional performance in cookies, compared with a commercial egg powder. A liquid egg analogue emulsion was prepared and dried in a static oven at 55 °C, 65 °C, or 70 °C until constant weight, followed by milling. Rehydrated powders were characterized for emulsion stability, color, pH, water activity, and soluble solids. Functional performance was evaluated by producing cookies in which the egg analogue powders were rehydrated and incorporated into the dough using identical formulations and processing conditions as those applied for commercial egg powder. Drying temperature did not significantly affect lightness (L*) or redness (a*), indicating good color stability, while minor variations in yellowness (b*) and pH were observed. Emulsion stability was strongly influenced by drying temperature. The analogue dried at 70 °C showed the highest total instability (22.2% after 60 min), primarily due to oil release, whereas samples dried at 55 °C and 65 °C exhibited greater suspension stability with limited oil separation (≈10% total instability). Sensory evaluation revealed an inverse relationship between emulsion stability and cookie quality. Cookies prepared with the 70 °C dried analogue achieved the highest sensory acceptance (“Excellent”), exhibiting a soft, pliable texture and pleasant mouthfeel comparable to those made with commercial egg powder. In contrast, cookies produced with analogues dried at lower temperatures were perceived as dry and floury. These findings indicate that a controlled degree of oil release upon rehydration is beneficial for mimicking the lubricating function of egg yolk lipids in cookies. In conclusion, static oven drying at 70 °C was identified as the most effective condition for producing a functional plant-based egg analogue powder capable of replacing commercial egg powder in cookie formulations, highlighting the importance of optimizing drying parameters to balance stability and end-use functionality.
- Linking bioaccessibility and carotenoids to antioxidant activity in diatomsPublication . Rocha, Helena R.; Coelho, Marta; Coelho, Natacha; Morais, Rui M. S. C.; Pintado, Manuela; Gomes, Ana M.Diatoms are photosynthetic microalgae with a siliceous cell wall and remarkable adaptability, making them a sustainable and renewable resource for high-value bioactive compounds (1,2). Their rapid growth, efficient carbon fixation, and minimal land and freshwater requirements (1,2) position them as attractive candidates for the development of eco-friendly products in the nutraceutical, pharmaceutical, and cosmetic industries. Among their most relevant metabolites are carotenoids and phenolic compounds, which exhibit strong antioxidant properties (3,4,5). This study explores the carotenoid profile of Chaetoceros calcitrans, Nannofrustulum shiloi, and Cylindrotheca fusiformis, and evaluates their antioxidant capacity using ABTS and DPPH assays. Furthermore, the natural bioaccessibility of carotenoids was assessed using the INFOGEST in vitro digestion model, highlighting the relevance of these compounds under physiological conditions and their potential for sustainable functional applications.
- 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).