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- Comparative Analysis of Secondary Metabolite Production by Cophinforma mamane and Aspergillus niger Preserved for Long-Term MethodsPublication . Padrón-Antonio, Yuliana; Falcão, Lucas; Souza, Anne; Andrade, Cleudiane; Silva, Paulo; Barbosa, Larissa; Jr, Sérgio; Correia, Ana Cristina; Jordão, António; Albuquerque, PatriciaEndophytic fungi are recognized for their capacity to produce bioactive metabolites, yet their metabolic output is strongly modulated by preservation strategies. This study evaluated the influence of three long-term preservation methods—PDA slants with mineral oil (PB), Castellani’s method (PC), and filter paper with mineral oil (PF)—on the production of phenolic compounds and antioxidant activity by the Amazonian endophytes Cophinforma mamane and Aspergillus niger. Post-reactivation morphological analyses revealed method-dependent changes in colony pigmentation, texture, and sporulation intensity. PB preservation induced the most vigorous growth and enhanced sporulation in A. niger. For extracellular metabolites (AcOEt extracts), PB yielded the highest total phenolic content in A. niger (258.24 mg GAE/g), whereas PF and PC favored C. mamane (154.48 and 153.33 mg GAE/g). For intracellular ethanolic extracts, PB was most effective for C. mamane, producing 206.19 mg GAE/g for total phenols and the highest antioxidant activities (EC50 = 1.40 mg/mL and FRAP = 95.61 μmol TE/g). HPLC–DAD identified protocatechuic acid as the predominant compound, which was especially abundant in PC and PF-preserved A. niger (60.76 and 85.38 μg/mg, respectively). Multivariate correlations indicated syringic (r = 0.53) and p-coumaric (r = 0.63) acids as the main contributors to antioxidant potential. These findings demonstrate that preservation methods may positively or negatively modulate fungal biosynthetic capacity, underscoring the importance of species-specific preservation protocols for maintaining metabolic stability in culture collections.
- Environmental and Economic Assessment of Desktop vs. Laptop Computers: A Life Cycle ApproachPublication . Domingos Ferreira, Miguel; Domingos, idalina; Leite dos Santos, Lenise Maria; Barreto Ana; Ferreira, JoséThis study evaluates and compares the environmental and economic implications of desktop and laptop computer systems throughout their life cycles using screening life cycle assessment (LCA) and life cycle costing (LCC) methodologies. The functional unit was defined as the use of one computer system for fundamental home and small-business productivity tasks for over four years. The analysis considered the production, use, and end-of-life phases. The results showed the desktop system had a higher overall carbon footprint (679.1 kg CO2eq) compared to the laptop (286.1 kg CO2eq). For both systems, manufacturing contributed the largest share of the emissions, followed by use. Desktops exhibited significantly higher use phase emissions, due to greater energy consumption. Life cycle cost analysis revealed that laptops had slightly lower total costs (EUR 593.88) than desktops (EUR 608.40) over the 4-year period, despite higher initial investment costs. Sensitivity analysis examining different geographical scenarios highlighted the importance of considering regional factors in the LCA. Manufacturer-provided data generally showed lower carbon footprint values than the modeled scenarios. This study emphasizes the need for updated life cycle inventory data and energy efficiency improvements to reduce the environmental impacts of computer systems. Overall, laptops demonstrated environmental and economic advantages over desktops in the defined usage cases.
- Fermented Beverages from Amazonian Fruits: Nutritional Characteristics and Bioactive CompoundsPublication . Bátista, Bárbara; Correia, Ana Cristina; Jordão, António; Albuquerque, PatríciaFermented beverages are drinks that undergo a fermentation process involving yeasts, bacteria, or other microbial groups, leading to the conversion of natural sugars into alcohol, acids, and gases. Beer, wine, kombucha, kefir, and cider are examples of fermented beverages produced and consumed worldwide, representing a rapidly growing market. However, demands for these products have expanded beyond aspects such as size, shape, and storage conditions. There is an increasing demand for eco sustainable, fresh products tailored to individuals with dietary restrictions and/or enriched with nutrients and health-promoting compounds. In this context, the market has witnessed a surge in alternative fermented beverages made from nutrient-rich or exotic-flavored raw materials, highlighting their versatility. A noteworthy example is the application of Amazonian fruits, which, despite being primarily consumed fresh by local populations, have been extensively characterized in scientific studies for their abundance of molecules with beneficial effects and their use in products like juices, ice creams, and fermented beverages. Thus, this review aims to explore the nutritional composition and microbiological aspects of different fermented beverages produced from several Amazonian fruits.
- 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.
- 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.