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- Healthy motivations for food consumption in 16 countriesPublication . Guiné, Raquel; Joana Gonçalves; Florença, Sofia de Guiné e; Ferreira, Manuela; Cardoso, Ana Paula; Elena Bartkiene; Djekić, Ilija; Tarcea,Monica; Rumbak, Ivana; Sarić, Marijana Matek; Černelič-Bizjak, Maša; Isoldi, Kathy; EL-Kenawy, Ayman; Ferreira, Vanessa; Klava, Dace; Korzeniowska, Małgorzata; Vittadini, Elena; Leal, Marcela; Papageorgiou, Maria; Anjos, OféliaThere are many factors that can influence people’s attitudes towards healthy eating, including personal nature, sociodemographic influences, and lifestyle. This work investigated to what extent the motivations for healthy food consumption are shaped in individuals from different countries. A questionnaire survey was carried out on a sample of 11,919 participants from 16 countries. The results indicated that the strongest motivations for healthy food consumption were related to the perception of consuming healthy food, eating foods rich in vitamins and minerals, allied to food safety and hygiene concerns. Significant differences were found in healthy motivations between countries. Additionally, the sociodemographic variables that had a higher influence on health motivation levels were country, age, and gender. Concerning the anthropometric and lifestyle variables influencing healthy motivation for food consumption, the discriminating variables were: believing in having a healthy diet, physical exercise, and chronic diseases. In conclusion, the work showed important differences in the motivations for a healthy diet in different countries, but other variables also play a role in the motivation for the consumption of foods for health and well-being.
- Phenolic content, volatile composition and sensory profile of red wines macerated with toasted woods from different South American botanical speciesPublication . Jordão, António; Correia, Ana Cristina; Vasconcelos Botelho, Renato; Ortega-Heras, Miriam; González-SanJosé, MariaThe use of wood species from South American origin was not previously considered for wine aging. Thus, this work focuses on the comparative analysis of phenolic content, volatile composition and sensory characteristics of a red wine macerated with woods, in form of toasted cubes, from jequitibá, jaqueira, ipê, amburana and lenga species. All wines macerated with these woods showed a tendency for an increase of the phenolic parameters evaluated. This tendency was more evident in wine chromatic characteristics, especially for the wine macerated with jequitibá wood, where significantly higher color intensity and total color difference values was detected. For volatile composition, the different wood species induced significant changes on wine volatile profile. Thus, 3-hydroxy-4-phenyl-2-butanone was only detected in wine macerated with jaqueira wood, while benzophenone, ethyl pentadecanoate, D-citronellol, linalool, geranic acid and isovainillic acid were only detected in wine macerated with amburana wood. For sensory profile, wine macerated with amburana wood showed significantly higher scores for “coconut”, “toasted” and “floral” aroma descriptors, while for taste and overall appreciation this wine also showed a tendency for a slightly higher score. The outcomes of this research improved the knowledge of the use of several South American wood species on red wine characteristics.
- Optimized Production of Fungal Polygalacturonase Using Cupuaçu (Theobroma grandiflorum) Peel as Substrate and Its Effect on Clarification of Cupuaçu JuicePublication . Falcão, Lucas; Monteiro, Trisha; Azevedo, Sthéfanny; Batista, Bárbara; Jordão, António; Albuquerque, PatríciaPectinolytic enzymes play a key role in many beverages manufacturing processes, improving their clarification and filtration steps. Fungal pectinases are considered promising green catalysts for industrial applications, and they can be produced using fruit-processing residues as substrate. In this study, we investigated the optimal conditions to produce polygalacturonase from Aspergillus brasiliensis in a solid-phase bioprocess, using cupuaçu (Theobroma grandiflorum) peel as substrate. Then, the pectinolytic extract was applied in the clarification of cupuaçu juice. A central composite design was used to determine the optimal fungal cultivation conditions. Thus, the optimal fungal cultivation (maximum production of 11.81 U/g of polygalacturonase) was obtained using cupuaçu peel with 80% moisture, at 34 ◦C, for 7 days in a medium containing 4.2% phosphorus and 2.6% nitrogen. The enzymatic extract showed greater activity at 60 ◦C and stability at a pH range between 5.0 and 7.0. The pectinolytic extract was able to clarify the cupuaçu juice, causing a 53.95% reduction in its turbidity and maintaining its antioxidant activity. Our results demonstrate that the cupuaçu peel can be used as a substrate to produce polygalacturonase, and the enzymatic extract produced can be applied in the cupuaçu juice processing, contributing to the circular economy.