CBQF - Contribuições em Revistas Científicas / Contribution to Journals
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- Grape pomace flour as a sustainable ingredient in cookie formulation for fiber, free, and bound phenols improvementPublication . Galindo-Corona, Carlos E.; Martinez-Medina, Gloria A.; Gómez-García, Ricardo; Hernández-Almanza, Ayerim Y.; Meza-Velázquez, Jorge Armando; Quintana-Burciaga, Martha Lizeth; Mesta-Corral, Mariana; Torres-León, Cristian; Ramírez-Guzmán, NathielyThis study aimed to evaluate the substitution of wheat flour (WF) for grape (Vitis vinifera L.) pomace (GP) on cookie formulation. The techno-functional properties of GP flour (GPF) were characterized, and cookie formulations containing 15% (C15) and 20% (C20) GPF were developed. To evaluate the antioxidant and functional potential, free (FPF, soluble phenols) and bound phenolic fraction (BPF, insoluble phenols) were extracted. The total phenolic content (TPC) and antioxidant potential (ABTS and DPPH assays) were measured. The GPF shows differences in oil and water retention, non-foaming properties, and non-significant differences in swelling capacity compared to WF. C15 and C20 show L* values from 27.9 to 36.2, b* values from 2.22 to 2.64, and a* values from 8.84 to 10.49. GPF addition elevates ash and fiber content by 3.5–4.2 and 14–31.6 times. GPF cookie (C15) exhibited a significantly higher TPC compared to WF. Although the FPF fraction in the cookies was higher compared to BPF, the contribution of BPF to antioxidant activity was high (DPPH = 29.9%, ABTS = 16.3%) compared to FPF (DPPH = 26.3%, ABTS = 20.3%). Given that FPF is traditionally the only antioxidant fraction measured, the antioxidant potential of incorporating grape by-products is being underestimated; this is the first report of this in a cookie.
- Will climate change affect nutrient, micronutrient and bioactive bioavailability?Publication . Reboul, Emmanuelle; Gomes, Ana M.; Petroni, Katia; Riso, Patrizia; Toccaceli, Marta; Real, Catarina Vila; Martins, Ana P.; Bo', Cristian del; Martini, Daniela; Marino, Mirko; Dupont, DidierClimate change is projected to profoundly affect global food systems, directly altering food availability and composition and, as a result, nutritional outcomes. Modifications to the composition and properties of food matrices may, in turn, influence the digestion, absorption, and metabolism of food compounds. This can lead to changes in the bioavailability of macronutrients, micronutrients, and bioactive compounds. Additionally, strategies implemented to mitigate climate change, such as transitioning to green food processing methods or modifying diets, may also affect the content and bioavailability of (micro)nutrients in foods. In this review, we will discuss, for the first time, the direct and indirect relationships between climate change and the bioavailability of selected food compounds: proteins, fat-soluble micronutrients, minerals, phenolic compounds, and glucosinolates.
- Assessment of marine microalgae's bioactive extracts potential for food applicationsPublication . Sousa, V.; Coelho, M.; Martins, J.; Pereira, R. N.; Maciel, F.; Pintado, M.; Dias, O.; Vicente, A. A.; Geada, P.The growing demand for sustainable and functional food ingredients has driven interest in marine microalgae as a source of bioactive compounds. This study evaluates the bioactivity, safety, and metabolite profile of extracts from Dunaliella salina and Pavlova gyrans, produced through two extraction methods: osmotic shock and bead milling with ethanol. Aqueous extracts were rich in peptides and amino acids, while ethanolic extracts contained higher pigment concentrations, underlining distinct nutritional biochemistry profiles. Both extracts exhibited significant antioxidant activity (4 mg mL?1), with aqueous extracts demonstrating a stronger effect. Cellular antioxidant activity assays using the Caco-2 cell line confirmed comparable efficacy between extraction methods. Antibacterial tests revealed that D. salina extracts effectively inhibited Listeria innocua, Escherichia coli, and Staphylococcus epidermidis, while P. gyrans extracts showed activity against L. innocua, E. coli, Bacillus cereus, and Pseudomonas fluorescens. Additionally, both microalgae extracts demonstrated functional food potential by inhibiting ?-glucosidase (27%–36%) and angiotensin-converting enzyme (21.7%–37.9%), suggesting antidiabetic and antihypertensive properties. Cell viability assays confirmed the extracts’ safety for potential food applications. These findings support the sustainable use of D. salina and P. gyrans as innovative bioactive ingredients for functional and eco-friendly food formulations.
- Porcine blood: an eco-efficient source of multifunctional protein hydrolysatesPublication . Borges, Sandra; Odila, Joana; Voss, Glenise; Martins, Rui; Almeida, André; Pintado, ManuelaPorcine blood is a major slaughterhouse by-product and a sustainable source of high-quality proteins with potential food and nutraceutical applications. This study valorized porcine whole blood (WB, 6.7 ± 0.1% protein) and red cell fraction (CF, 50.4 ± 0.2% protein) through alcalase hydrolysis, generating hydrolysates (WBH and CFH) with bioactive and techno-functional properties. Optimal hydrolysis conditions, defined as enzyme-to-substrate (E/S) and incubation time yielding the highest degree of hydrolysis (DH) with cost-effective enzyme usage, were 1% E/S for 4 h (WBH) and 2.5% E/S for 4 h (CFH). WBH showed a higher DH (59.5 ± 2.6%) than CFH (30.8 ± 3.3%). Antioxidant assays revealed higher ABTS activity in CFH (14.1 vs. 11.1 mg ascorbic acid equivalents/g, p < 0.05), while both exhibited similar ORAC values (166.8–180.2 mg Trolox equivalents/g, p > 0.05). After simulated gastrointestinal digestion, ABTS activity was preserved, whereas ORAC decreased (~40%). ACE inhibitory activity was also pronounced, particularly in CFH (IC50 = 59.5 µg protein/mL), but digestion converged values between hydrolysates (118–135 µg protein/mL). Techno-functional tests showed moderate emulsifying activity (~40%), with CFH displaying markedly higher oil absorption (4.79 vs. 1.31 g oil/g). Considering the limited information on porcine blood hydrolysates under gastrointestinal conditions, these findings provide new insights into their stability and support their potential as multifunctional ingredients for health-promoting foods and functional formulations.
- Integrated treatment and valorization of meat processing wastewater via microalgae-based biomass productionPublication . Sousa, Ana S. S.; Oliveira, Ana S.; Castro, Paula M. L.; Amorim, Catarina L.Meat-processing wastewater (MPWW) is rich in nutrients and organic matter. This study assessed its potential as feedstock for microalgal biomass production while enabling wastewater treatment. In batch assays, the microalgae-based consortium grew in raw MPWW, and its synergy with the native wastewater microbial community enhanced the chemical oxygen demand (COD) removal rate. If suspended solids were pre-removed from wastewater, COD removing rates improved from 828.5 ± 60.5 to 1097.5 ± 22.2 mg L?1 d?1. In a raceway system operated in fed-batch mode with sieved and sedimented MPWW, COD removal was consistently achieved across feeding cycles, despite the variability in wastewater composition, reaching rates of up to 806.3 ± 0.0 mg L?1 d?1. Total nitrogen also decreased in most cycles. Microalgal biomass, estimated from total photosynthetic pigment’s concentration, increased from 0.4 to 17.9 µg mL?1. The microalgae-based consortium became more diverse over time, harboring at the end, additional eukaryotic taxa such as protozoan grazers and fungi (e.g., Heterolobosea class and Trichosporonaceae and Dipodascaceae families), although their roles in removal processes remain unknown. This study highlights the potential use of real MPWW as feedstock for microalgal-based biomass production with concomitant carbon/nutrient load reduction, aligning its implementation with circular economy percepts.
- Will climate change impact on nutrient, micronutrient and bioactive bioavailability?Publication . Reboul, Emmanuelle; Gomes, Ana M.; Petroni, Katia; Riso, Patrizia; Toccaceli, Marta; Vila-Real, Catarina; Martins, Ana P.; Dupont, Didier; Del Bo, Cristian; Martini, Daniela; Marino, Mirko; Dupont, DidierClimate change is projected to profoundly affect global food systems, directly altering food availability and composition and, as a result, nutritional outcomes. Modifications to the composition and properties of food matrices may, in turn, influence the digestion, absorption, and metabolism of food compounds. This can lead to changes in the bioavailability of macronutrients, micronutrients, and bioactive compounds. Additionally, strategies implemented to mitigate climate change, such as transitioning to green food processing methods or modifying diets, may also affect the content and bioavailability of (micro)nutrients in foods. In this review, we will discuss, for the first time, the direct and indirect relationships between climate change and the bioavailability of selected food compounds: proteins, fat-soluble micronutrients, minerals, phenolic compounds, and glucosinolates.
- Effect of freeze drying, hot air drying, and hot air drying preceded by freezing on phytochemical composition, antioxidant capacity, and technological properties of mango peelsPublication . Marcal, Sara; Vilas-Boas, Ana A.; Campos, Débora A.; Pintado, ManuelaMango peels have great potential for upcycling in the food industry. This study addressed important knowledge gaps regarding mango peel drying, namely, the effect of drying on mango peels’ bound phenolics, and the impact of prior freezing on the composition of hot air-dried mango peels. Hence, the effect of freeze drying (FD) (0.10 mbar; ?63 ?C (condenser temperature); 25 ?C (shelf temperature); 96 h), hot air drying (HAD) (65 ?C; 48 h), and HAD preceded by freezing (FZ + HAD) (?20 ?C; 30 days) on mango peels’ composition, antioxidant capacity, and technological properties was evaluated. Drying did not affect fiber content; however, it caused slight modifications in carbohydrate composition of fiber. Regarding antioxidant compounds, FD, HAD, and FZ + HAD reduced vitamin C by 9%, 53%, and 71%, respectively. FD preserved all free phenolics, while HAD and FZ + HAD decreased most of them, with reductions ranging from 20 to 42% and 17 to 71%, respectively. However, FD, HAD, and FZ + HAD reduced 9, 2, and 6 of the 10 bound phenolics identified, respectively, and decreased their antioxidant capacity. Finally, all identified carotenoids were reduced by FZ + HAD, whereas FD and HAD decreased only violaxanthin. Regarding technological properties, FD showed the highest and lowest oil and water absorption capacities. In conclusion, these findings demonstrated that prior freezing exacerbated the loss of antioxidants during HAD.
- What goes around comes around: applying the food circularity index to chickpea hummus productionPublication . Silva, Beatriz; Guo, Xiaoai; Aganovic, Kemal; Vasconcelos, Marta; Smetana, SergiyThe global food system faces mounting challenges related to sustainability, resource efficiency, and waste management. While circular economy principles have been widely adopted in manufacturing and energy sectors, their implementation in food systems remains fragmented and underdeveloped. This study introduces the Food Circularity Index (FCI), a novel framework to quantify nutrient circularity within the food supply chain. The FCI integrates metrics such as waste redirection, nutrient recovery, and environmental impact, enabling a holistic assessment of circularity. Using chickpea hummus as a case study, four scenarios were modelled to simulate varying degrees of circularity: (1) conventional hummus production; (2) conventional production with waste redirected to landfill; (3) reprocessing of near-expiry hummus using High Pressure Processing (HPP) to extend its shelf life and enable reintegration into the food system; and (4) an isolated assessment of the reprocessing chain introduced in Scenario 3. The study explored broader nutrient recovery strategies, from composting to bioconversion, mapping their environmental trade-offs and reintegration potential. These modelling efforts were supported by microbiological, rheological, and physicochemical tests, which confirmed the safety and quality of the reprocessed product over extended storage. While further research is needed to incorporate social and economic dimensions and to expand applicability across a wider range of food products, this study demonstrates the potential of integrated indicator frameworks like the FCI to guide circularity strategies in food systems. It represents a significant step toward operationalising circularity in food systems by developing and testing a context-specific, product-based assessment framework.
- Underutilized but sustainable: the case for fava beans in the Iberian PeninsulaPublication . Osorio, Jazmín; Vasconcelos, Marta W.; Pinto, ElisabeteBackground/Objectives: Legumes, a significant source of plant-based protein, play a crucial role in diets across Portugal and Spain, contributing to both human and animal nutrition. As plant-based diets gain traction, various legumes like chickpeas, lentils, and beans have risen in popularity. However, fava beans remain underutilized compared to these varieties. This study explores stakeholder perspectives on the factors influencing the lower consumption rates of fava beans in the Iberian Peninsula, despite their nutritional and environmental benefits. Methods: An exploratory qualitative study was conducted using semi-structured interviews with diverse stakeholders, including nutritionists, retailers, farmers, catering professionals, and both vegetarian and non-vegetarian consumers in Portugal and Spain. Results: Our findings highlight a perceived lack of visibility of fava beans in supermarkets and on influential social media platforms, which often shape consumer preferences. Seasonal availability further contributes to the limited consumption, as people tend to purchase fava beans only when they are more prominent in markets. Addressing local challenges to legume production and consumption can pave the way for effective interventions to increase the intake of these sustainable foods. This study suggests promoting fava beans as a locally cultivable option, which could reduce reliance on imports and enhance regional agricultural output. Interviewees suggested using targeted promotional tactics, such as short videos, cooking demonstrations, and influencer marketing on social media, as effective means to boost fava bean consumption. Conclusions: These exploratory findings indicate that such strategies may foster a more positive perception and integrate fava beans into everyday diets in the region.
- Understanding the impact of different post-digestion enzymatic inhibition methods and storage conditions on standardized gastrointestinal model (INFOGEST): a case study of Pleurotus ostreatus mushroom biomassPublication . Araújo-Rodrigues, Helena; Salsinha, Ana Sofia; Coscueta, Ezequiel R.; Relvas, João Bettencourt; Tavaria, Freni K.; Pintado, Manuela E.INFOGEST became the standard digestion protocol to address inconsistencies in gastrointestinal tract (GIT) digestion protocols. However, sample collection, enzymatic inactivation methods, and storage conditions can significantly impact the accurate assessment of food compounds. This study investigates for the first time the impact of inactivation methods (thermal, pH-based, and specific inhibitors) and storage conditions (freezing and freeze-drying), following INFOGEST protocol on macronutrients of Pleurotus ostreatus biomass (used as a model food matrix). The results revealed that groups of macromolecules are differently affected by inactivation and storage methods. For ?-glucans and glucans with different linkages than (1 ? 3)(1 ? 6)-?-glucans, enzyme inactivation seemed to prevent overestimation of enzymatic activity, with freezing emerging as the most promising storage method. For this carbohydrate group, no significant differences were found between inactivation strategies. The results suggested that freezing and thermal inactivation preserve peptide solubility. Additionally, freeze-drying may promote phenolic degradation and reduce antioxidant potential. Depending on the GIT phase, pH-based and specific inhibitors negatively impact these variables. The storage seemed to have no significant effect on fatty acids, enabling the selection of storage conditions based on the stability requirements of other macronutrient groups. Overall, thermal inactivation combined with freezing emerged as an effective, low-cost, and straightforward approach, minimizing post-digestion enzymatic activity and protecting food compounds from degradation. These findings enhance the reproducibility of digestion studies, facilitating inter-laboratory comparisons. Future studies should explore additional macronutrient-rich matrices, particularly those with diverse protein and lipid profiles, to expand the applicability of these findings.