CBQF - Contribuições em Revistas Científicas / Contribution to Journals
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- Bridging psychological stress and skin cellular aging: flavonoids as a dual-action therapeutic strategyPublication . Duarte, Marco; Pedrosa, Sílvia Santos; Khusial, P. Raaj; Madureira, Ana RaquelPsychological stress (or simply “stress”) is a major contributor to chronic disease worldwide, affecting 35% of the global population, including younger generations. Furthermore, it plays a significant role in human premature aging; hence, its detrimental effects on people's health compel us to comprehend and control the ways in which psychological stress impacts our bodies, including our skin. For example, flavonoids, a class of polyphenolic phytochemicals, are an important group of plant secondary metabolites and appear as a promising solution. These compounds exhibit a number of general biological activities, such as anti-inflammatory and antioxidant properties, as well as certain skin-specific ones, like wound healing, photoprotection, and the treatment of inflammatory and cancerous disorders associated with the skin. For this reason alone, flavonoids could be regarded as a promising solution. Further, these substances have demonstrated beneficial effects on the different hallmarks of aging, demonstrating their potential as anti-aging agents. They also have the ability to influence hormones linked to stress, which, considering their effects on skin health and aging mechanisms, seems to suggest that flavonoids may be effective ways to mitigate the negative effects of stress on premature skin aging. Therefore, this review seeks to demonstrate the potential of flavonoids as potential anti-aging agents for the skin, either by improving the so-called hallmarks of aging or by directly protecting the skin from external aggressors like UV radiation while reducing the negative effects of psychological stress and its known mediators.
- Sensory analysis and consumer willingness to purchase a lentil-based muffin formulationPublication . Geraldo, Rafaela; Santos, Carla S.; Pinto, Elisabete; Neves, Delminda; Vasconcelos, Marta W.Lentils are nutrient-rich legumes with high protein, fibre, and bioactive compounds, offering health and environmental benefits. Incorporating lentil flour in baked goods provides sensory challenges due to its unique flavour, texture and colour. This study compared muffins made with 50% lentil flour to an oatmeal flour control. Sixty untrained participants evaluated their sensory attributes. Lentil muffins scored lower in appearance and smell, while texture, flavour and overall acceptability were similar between muffins. Willingness to purchase was comparable, suggesting that lentil flour can be successfully incorporated into baked products. Improving appearance may enhance consumer appeal, further supporting health-focused, sustainable food innovation.
- 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.