ESAV - DIA - Artigo em ata de evento científico internacional
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- Acheta Domesticus - Novel food ingredient: influence on cereal products quality and aclylamide contentPublication . Bartkiene, E.; Klupsaite, D.; Starkute, V.; Mockus, E.; Cernauskas, D.; Rocha, J. M.; Ozogul, F.; Guiné, RaquelIn some countries, the use of insects as food is traditional. However, in Europe, this alternative source of nutrients is still new, and consumers react differently to this offer. With the regulation of some raw materials prepared from insects in Europe, a need has arisen for their adaptation in the food industry. Today it is important to understand that consumers in Europe are not ready to choose insects as a main food source. However, the inclusion of raw materials prepared from insects into traditional food product formulas could be promising. Despite the fact that raw materials prepared from insects are considered to be of high biological value, when incorporating them into traditional food formulas, it is important to control not only the nutritional value and sensory properties of the final product, but also to anticipate what undesirable changes may occur during technological processes. One of such undesirable phenomena could be the assumption that enriching cereal products with raw materials high in protein might influence changes in the concentration of Maillard reaction products. We decided to start our research with an assessment of the acceptability of newly proposed raw materials – insects - by consumers. In the following stages, Acheta domesticus flour (unfermented and fermented with Lactiplantibacillus plantarum No. 122 and Lacticaseibacillus casei No. 210 strains) was used to enrich bread and biscuits, and their impact on product quality parameters and acrylamide concentration was assessed. Additionally, various parameters of unfermented and fermented Acheta domesticus flour were evaluated (pH, lactic acid bacteria count, color coordinates, fatty acid, volatile compound, and biogenic amine concentration). The tested product groups were prepared by adding to the main recipe different quantities of unfermented and fermented Acheta domesticus flour (into the main wheat bread formula - 10, 20, 30%; into the main biscuits formula (280 g of wheat flour, 100 g of margarine, 50 g of saccharose, 3 g of vanilla sugar, 50 g of eggs, 1.5 g of salt and 2.0 g of baking powder - 40, 80, and 100 g). An assessment of the acceptability of insects by consumers showed that 70.7% of the respondents had never eaten insects. A fermentation experiment demonstrated that in most cases, fermentation reduced the biogenic amine concentration in Acheta domesticus flour and influenced the volatile compound profile in both Acheta domesticus flour and cereal products (wheat bread and biscuits). Most of the wheat bread sample groups prepared with untreated and fermented Acheta domesticus flour showed higher acrylamide content compared to the control bread group, except for the group with 10% fermented Acheta domesticus flour. However, the opposite tendency was found for biscuit samples. The lowest acrylamide concentration (84.1 µg kg-1) was observed in biscuit samples containing 40 g of No. 210 fermented Acheta domesticus flour.Due to the decrease in acrylamide concentration in biscuits, fermented Acheta domesticus flour can be recommended for the manufacture of such products. For wheat bread preparation, 10% fermented Acheta domesticus flour is recommended, as most wheat bread sample groups prepared with untreated and fermented Acheta domesticus flour showed higher acrylamide content compared to the control bread sample groups.
- Análise agroecológica de caroços de cereja liquefeitos utilizando FTIR-ATRPublication . Dulyanska, Y.; Esteves, Bruno; Guiné, Raquel; Ferreira, José; Domingos, Idalina; Lopes, Rogério; Lima, Maria; Correia, Paula; Fragata, Anabela; Ferreira, Manuela; Barroca, Maria João; Silva, Aida; Lopes, Luísa P. CruzA agroecologia, combina princípios ecológicos com práticas agrícolas, tem ganho crescente relevância no desenvolvimento de práticas sustentáveis. Esta área valoriza não apenas a produção eficiente de alimentos, mas também a utilização responsável e inovadora dos resíduos agrícolas. Neste contexto, a análise de produtos derivados de cultivos frutícolas, como a caroço de cereja (Prunus avium L.), mostra ser uma área promissora para a identificação de novas estratégias de valor acrescentado. O presente trabalho teve como objetivo analisar o material liquefeito de caroço de cereja doce (Prunus avium L.) e apresentar novas estratégias de valor acrescentado para as possíveis transformações deste produto. Utilizando a espectroscopia FTIR-ATR, foram investigados tanto o material liquefeito quanto os resíduos sólidos resultantes destas liquefações, além do material original de Prunus avium L. Os resultados obtidos demonstram que o material original e o resíduo sólido liquefeito apresentam espectros semelhantes, enquanto as principais diferenças foram observadas entre o material original e o material liquefeito. Estas diferenças indicam potenciais caminhos para o aproveitamento eficiente e sustentável dos resíduos, promovendo a valorização de subprodutos agrícolas e contribuindo para um modelo de produção mais ecológico e economicamente viável. Desta forma, este estudo insere-se na linha de pesquisas que visam fortalecer a sustentabilidade na agricultura, através da inovação e da otimização dos resíduos agrícolas.
- Analysis and Modeling of Phenolic Compounds and Antioxidant Activity of Two Banana Varieties Using Machine LearningPublication . Carvalho, Filipe; Couceiro, Paula; Guiné, Raquel; Silva, Pascola; Mendes, Mateus
- Analysis of Governance models for sustainable and healthy food systemsPublication . Florença, Sofia de Guiné e; Amaral, Ana Luísa; Costa, Filipa; Guiné, Raquel; Costa, Cristina Amaro daSustainable food systems are systems that safeguard economic, social and environmental sustainability by fomenting social progress, promoting efficient management of natural resources, providing nutritious food and ensuring fair compensation for all actors in the food chain. In recent years, several initiatives worldwide have been created to ensure and promote the sustainability of the current food systems. These initiatives aim to enable people to have access to quality, nutritious and sustainable foods, combat social and economic inequalities and promote synergies between consumers and producers. To promote these initiatives is crucial in order to contribute to improved food consumption and production patterns towards more nutritive and sustainable foods. The objective of this research was to identify and characterize sustainable food initiatives in order to understand their structure, model of governance, motivations, typology of actors involved and future prospects. This investigation was based on an interview guide that was applied to the managers or those responsible for the sustainable initiatives related with the food system. Seven initiatives were included, and the semi- structured interviews were carried out online during the summer of 2024. The recorded interviews were transcribed, and the content analysed. The results obtained by the interviews showed that the principal motivators are related to food and sustainability, in all three, economic, environmental and social, dimensions. It was further identified that the most important cause of success was the availability and commitment of the people involved in the initiative. The seven initiatives analysed were implemented to meet local needs, both of producers and consumers, while promoting sustainability. Furthermore, they aimed at encouraging economic circularity, transference and sharing of knowledge, valorisation of local and rural resources, and management of food waste. These aspects contribute to more efficient and eco-friendly local food supply chains, providing the consumers with fresher and heathier food products. The existence of local or nationwide initiatives related with the sustainability of food system contribute to a more efficient use of natural resources in order to obtain healthy, sustainable and fair food products, that the modern consumers tend to value in search for a more friendly co-existence between the necessity to produce food and the recognized need to preserve the natural ecosystems.
- Application of valorized dairy industry by-products for nutraceutical formulas developmentPublication . Zokaityte, E; Siriakovaite, K; Starkute, V; Zavistanaviciute, P; Lele, V; Mozuriene, E; Klupsaite, D; Viskelis, P; Ruibys, R; Guiné, Raquel; Barkiene, E.The zero-waste economy has many challenges, of which the most important is the need for attractive technologies for the effective recycling of by-products. One of challenges in dairy industry is to effectively use large quantities of dairy by-products, e.g., the milk permeate (MP). MP is a dairy industry by-product obtained during milk protein concentrate production. The aim of this study was to develop nutraceutical in chewing form (NC) preparations. The main ingredients used for the preparation of added-value nutraceuticals were MP (containing GOS), extruded and fermented wheat bran (containing log10 colony-forming unit CFU/g viable antimicrobial property showing the LAB strains), psyllium husk (PH) (source of desirable hydrocolloids), and apple by-products (AP) (source of phenolic compounds). Also, for the preparation of NC, gelatin and agar were tested. In the NC formulations, citric acid (CA) was replaced to ascorbic acid (AA) to obtain a desirable hard texture of samples with agar. The optimal quantities of bioactive ingredients were selected by performing an overall acceptability (OA) test and evaluating emotions induced by consumers. Moreover, viable LAB count during storage, colour, texture, and antioxidant characteristics were evaluated. The highest OA (score 8.5) was shown for samples consisting of MP, PH, AP, CA, and xylitol (XY), a very strong correlation was found gelatin, MP, PH, AP, and CA showed a LAB count higher than 6.0 log10 CFU/g, but higher antioxidant activity were found for the NC prepared with agar. Finally, it can be acknowledged that fermented MP, PH, and AP can be used for preparation of added-value NC in a sustainable manner.
- Are Edible Insects Sustainable?A Consumer PerspectivePublication . Guiné, Raquel P. F.; Anjos, O.; Florença, Sofia De Guiné E
- Bioactive properties of phenolic compounds in physalis fruitsPublication . Guiné, Raquel P. F.; Oliveira, S; Correia, P.M.R.; Gonçalves, F.J.A.Physalis or cape gooseberry (Physalis peruviana L.) is believed to be rich in phenolic compounds, which are synthesized in plant tissues as a response to stress, and many of these compounds have biological properties with putative health benefits. The present work intended to study some bioactive properties of physalis related to the total phenolic compounds content and antioxidant activity, as well as their bioaccessibility along the gastrointestinal tract, by using in vitro enzymatic simulators. Physalis fruits were submitted to extraction, following three methods with different combinations of solvents, which were then analysed for total phenols, antioxidant activity and bioaccessibility. The results showed that the bioaccessibility of total phenols was reduced when reaching the intestine to about half of the original amount, while the bioaccessibility of antioxidant activity was reduced to only one fourth also when reaching the intestine. Some differences were observed for different extracts but not when the sample was used fresh or freeze-dried. In conclusion, these ratios have to be considered when expecting bioactivities through the ingestion of physalis fruits.
- Characteristics of enrichment of fresh pasta with bee drone broods flourPublication . Correia, Paula; Teixeira, G; Silva, A; Guiné, Raquel P. F.; Moitinho, A; Pitacas, I; C. Goncalves, J.Background: The fortification of staple food is one of the goals of modern technologies. Aim: In this study, preparation of pasta replacing wheat semolina flour with drone brood flours, rich in protein (27-38%), was tested. Method: The drone brood flour (DF) was obtained by the cold (CE) and hot (HE) extraction processes. After several trials, it was possible to incorporate 10% DFCE, and 20% DFHE. Pastas were evaluated in terms of its technological characteristics (optimum cooking time, cooking losses, swelling index), physical characteristics (colour and texture), chemical characteristics (nutritional composition) and sensory characteristics, and compared with a control pasta (0% dwarf flour). Results and discussion: The addition of DF increased the optimum cooking time, cooking loss and swelling index. The water absorption increased in the case of 10% DFCE pasta. The incorporation of DFCE caused a darker final product, however the incorporation of DFCE resulted in a slightly lighter product when compared to the control sample. In general, the addition of DF led to an increase in the hardness of pastas, particularly in the 20% DFHE samples. Moreover, pasta with added DF had a higher protein and ash content, thus increasing its nutritional quality. Sensorially, the DF pastas had an overall appreciation and a preferential purchase intention by the tasters, standing out in terms of the intensity of colour and aroma compared to the control pasta. Conclusion: DF is a promising ingredient in pasta production, contributing to human health and at the same time promoting economic returns.
- Consumer perception about edible insects’ relation with environment and sustainabilityPublication . Guiné, Raquel P. F.; Florença, Sofia De Guiné E; Ferrão, Ana CristinaEdible insects have been suggested as a potential environmental and economic solution to replace less sustainable conventional protein sources for human nutrition. Hence, this work investigated the perceptions and knowledge of consumers in fourteen different countries towards edible insects and their relation with environment and sustainability. For that, data were collected through a questionnaire survey in the ambit of the EISuFood Project, and 7221 responses were obtained. The results showed that although participants had some difficulty in identifying wrong statements, a majority were able to express disagreement towards them (ex. comparison between poultry and insect productions for water requirements, comparison between pork and insect productions for area requirements). A great majority of respondents showed agreement with true statements, like insect production emits fewer greenhouse gases than beef production. Higher percentages of respondents that did not manifest a decisive opinion were found for insects being able to efficiently convert organic matter into protein, or for loss of biodiversity being lower for insect compared to other animal productions. Sociodemographic variables sex and education were significantly influenced knowledge on most of the questions, while age was not found so influential. Regarding the geographic variable living environment, it significantly influenced the knowledge on practically all items, and country significantly influenced knowledge in all of the questions, being the most influential of all variables studied. As a conclusion, it was fund that perception about edible insects and sustainability are influenced by sociodemographic characteristics of the participants and greatly variable according to geographical factors.
- Consumer perception and acceptance towards edible insects in GreecePublication . Skendi, A.; Fotopoulou, R.; Guiné, Raquel P. F.Entomophagy has recently gained popularity since insects have been recognized as a more sustainable alternative to other more conventional sources of animal protein. The present study is based on a questionnaire developed in the context of the EISuFood project, aiming at studying the eating habits and knowledge of consumers about edible insects. A questionnaire survey of self-response was carried out in January – February 2022 on a sample of 660 participants via the Google forms platform. The purpose of the present work was to study the perception and acceptance of Greek consumers towards edible insects or products derived from them through the collection of data. To analyze the data, basic descriptive statistical tools were used, combined with crosstabs and chi-square tests. Most participants (87.6%) answered that they have not eaten insects as culinary preparations, snacks or other derived products. Only 7.9% of the respondents answered that have eaten insects and the rest 4.5% reported that do not know or remember eating insects as culinary preparations, snacks or other derived products. Of those that have consumed insects, 78.3% reported consuming them rarely (once per year). About 53.2% of the respondents reported that do notwant to consume edible insects, while 30.6% will consider eating themin the future. Those who answered that will not consume insects and their derived foods were mostly women, and those without a university degree. On the other hand, it seems that the income level, as well as the living place, was not significantly affecting the preference of respondents to consume insects. These results revealed that factors such as sex and education level influence the Greek consumer attitudes and perceptions about edible insects suggesting the need for appropriate training and information of the consumers in the future.