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- Factors influencing food waste during lunch of fourth-grade school childrenPublication . Martins, Margarida Liz; Rodrigues, Sara S.P.; Cunha, Luís M.; Rocha, AdaThis study aims to explore the factors that influence plate waste at lunches served in primary schools. Data was collected for all fourth-grade children attending 21 primary schools from the city of Porto (Portugal) (n = 463). Plate waste was evaluated by the weighing method and factors influencing plate waste were collected by observation of menu and canteen characteristics and through the application of a questionnaire to children aiming to evaluate factors related to preferences and dietary patterns. Logistic regression was performed to identify predictors of plate waste. It was observed that fish menus and composed dishes showed a higher tendency for increased plate waste. However, this effect was not observed when adjusted for other variables. Soups without pulses and blended soups were less likely to be discarded by children. The presence of the teacher during meals and the possibility for children to leave the canteen whenever they wish, protected both the main dish and the soup from being wasted. A higher number of children in the canteen was associated with increased soup waste. As expected, children more pleased with the sensory characteristics of the main dish and soup were less likely to waste food. Children who consumed high-saturated fat content mid-morning snacks were more likely to waste soup. The main factors associated with plate waste were related to the presence of teachers during the mealtime, school meal policies and the meals’ sensory characteristics. Additionally, soup waste was determined by its composition, mid-morning snacks and the number of children in the canteen.
- Influence of harvesting factors on sensory attributes and phenolic and aroma compounds composition of Cymbopogon citratus leaves infusionsPublication . Coelho, Marta; Rocha, C.; Cunha, L.M.; Cardoso, L.; Alves, L.; Lima, R.C.; Pereira, M. J.; Campos, Francisco M.; Pintado, M. E.Herbal infusions are receiving increasing attention for the number of physiological benefits that can bring to human health. Cymbopogon citratus is one the most used plants in traditionalmedicine besides its characteristics and unique aroma appreciated by the consumers; however, little is known about the effects of harvesting on functional and sensory properties of this plant. The present work aimed to assess the lemongrass infusions, which were harvested following a factorial plan according to the type of cut (manual and mechanical) and part of the plant (tips and 2nd half leaves). Total phenolic content, antioxidant capacity, aroma compounds composition (terpenoids) and sensory profiles and consumer perception of different samples were assessed. The quantitative descriptive analysis (QDA) and Check-All-That-Apply (CATA) methods were used to describe the lemongrass infusion, complemented with the overall liking evaluation, using a 9-point scale. Results showed that there were significant differences between type of cut and part of the plant concerning phenolic compounds: samples obtained by mechanical cut showed in general higher content of individual phenolic compounds (in particular for chlorogenic acid) and tips showed in general the highest contents for both types of cut. Consumers panel did not found significant differences between samples. Generally, consumers indicate a bitter taste in all infusions when the content of the phenolic compounds was higher, in particular for p-coumaric acid. Concerning the aroma compounds no significant differences were observed between type of cut and part of the plant, and citral was the terpenoid present in higher quantity. Regarding the sensory profile methods, it was found that QDA and CATA were both good methods to describe this infusion. Considering the role of consumers' evaluation throughout the value chain, the infusion preparedwith plant tips of lemongrass was selected as the premium herbal tea.
- Increasing phenolic and aromatic compounds extraction and maximizing liking of lemon verbena (Aloysia triphylla) infusions through the optimization of steeping temperature and timePublication . Rocha, C.; Coelho, M.; Lima, R. C.; Campos, F. M.; Pintado, M.; Cunha, L. M.Herbal infusions are a new emerging trend among consumers, appearing in the market in many different forms. Due to intense competition, the commercial success of herbal infusions largely depends on flavour. The identification of the best combinations of steeping time and water temperature for the preparation of Aloysia triphylla infusions using a central composite design and response surface methodology was performed. The procedure aimed to maximize its antioxidant activity, phenolic and aromatic compounds, and consumers’ liking of the infusions. The antioxidant activity and phenolic content were evaluated using the 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid radical cation) method and the Folin–Ciocalteu procedure. The analysis of aromatic compounds was performed based on the method of terpenic compounds. Sensory evaluation encompassed overall liking using a 9-point hedonic scale. Antioxidant activity and extraction of most phenolic compounds was higher for longer steeping times and higher temperatures, with some presenting a contrasting effect due to degradation at higher temperatures for longer steeping times. Results for terpenic compounds showed similar contrasting patterns. Based on the quadratic response surface, it was possible to predict the maximum overall liking for lemon verbena infusions prepared by brewing for 6 min at 96 ℃. Under such conditions, extraction of bioactive compounds was kept at a high level, close to the maximum attainable, while reducing the extraction of bitter compounds. These results are considered of great importance for the development of premium infusions from organic lemon verbena leaves.
- Iodine enrichment of rainbow trout flesh by dietary supplementation with the red seaweed Gracilaria vermiculophyllaPublication . Valente, Luísa M. P.; Rema, Paulo; Ferraro, V.; Pintado, M.; Sousa-Pinto, Isabel; Cunha, Luís M.; Oliveira, M. B.; Araújo, MarianaThe effects of different dietary inclusion levels (0, 5 and 10%) of IMTA-cultivated Gracilaria vermiculophylla on rainbow trout growth performance and flesh quality traits were evaluated. Flesh chemical composition (moisture, protein, lipid, vitamin E and iodine contents), sensory attributes and instrumental color were determined after a feeding period of 91 days with the experimental diets. The antioxidant activity of muscle carotenoids and hydrolysates was also determined by the 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) methods. By the end of the experiment, fish fed CTRL or G5 diet reached similar body weight (215-220 g), but fish fed G10 weighed significantly less (167 g). Seaweed inclusion increased flesh moisture and decreased lipid content, with significant differences between the G5 and CTRL groups. Vitamin E content varied among treatments with CTRL fed fish presenting the highest levels of a-tocopherol. Iodine levels in the flesh increased with the seaweed inclusion, with fish fed G5 doubling its iodine content (214.5 mu g/kg) in relation to the CTRL (111.7 mu g/kg). Instrumental color showed that cooked fillets from fish fed seaweed-rich diets were more luminous (L*), less yellowish (b*) and more reddish (a*) than the CTRL. The sensory evaluation showed that fish fed with seaweed had juicier fillets than the CTRL with G5 presenting the most intense (pinkish) color. The instrumental differences are balanced in such away that the sensory panel perceived G5 as the sample with higher color intensity. Muscle carotenoid extracts presented no significant antioxidant activity through the ABTS and DPPH assays, whereas muscle hydrolysates showed similar antioxidant activity in all dietary treatments (ca. 33% through DPPH assay). The inclusion of Gracilaria sp. meal in diets for rainbow trout seems to be possible for up to 5%, as higher inclusion levels resulted in significantly smaller fish. The sensory panel perceived G5 as the sample with higher color intensity and juicier than the CTRL. Moreover, flesh iodine content doubled in fish fed G5, confirming seaweed as a natural and effective tool to increase the nutritional value of rainbow trout. Statement of relevance/impact of your paper to the general field of commercial aquaculture. This paper is relevant for the aquafeed industry and fish consumers. Fish meal has traditionally been the major dietary protein source for fish, but its reduction in aquafeeds is now a priority goal for the further expansion and sustainability of farmed fish production. Seaweeds may act as nutrient supply in fish, which in turn could ultimately function as vehicle of valuable compounds in human nutrition. This paper shows that 5% Gracilaria sp. meal can be a natural and effective tool to increase the nutritional value of rainbow trout flesh without impacting growth.