CERNAS - 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.
- 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
- Case study of a project-based learning experience at the Polytechnic of Viseu, PortugalPublication . Delplancq, Véronique; Amante, Susana; Costa, Cristina Amaro Da; Costa Lopes, Ana Maria; Coutinho, Emília; Fidalgo, Susana; Gillain, Romain; Lopez, Patricia; Oliveira, Isabel; Pereira, José; Relvas, Susana; Roush, PaulaPedagogical innovation is at the centre of higher education (HE) priorities, with a view to renewing its practices and thus motivating students and providing experiences in line with their professional context. Improvement in foreign languages (FL), especially with students who are not likely to receive further language training, requires awareness of this query, inasmuch as competences in FL in the work environment are unanimously recognized as vital and so rightly included in the training plans. The project-based learning approach in an interdisciplinary and collaborative work perspective, using multimodality in communication, is a consistent asset that allows for work to be carried out, comprising the various dimensions of language in French and English, in their connections with cognitive representations. JASM (Open window onto the world: foreign languages, multimodal creativity and pedagogical innovation in higher education) project aims to develop an experience of active pedagogy at the School of Education of Viseu from the Polytechnic Institute of Viseu (Portugal)with undergraduate students in Media Studies enrolled in the various FL curricular units. Among the subjects of the study plan, students work on photography, digital art and cultural communication. The students start off by collecting information on the cultural and linguistic diversity of the city of Viseu (Beira Alta, Portugal). The project enhances the acquisition of multilingual skills and the development of plurilingual awareness, due to the attention given to the various dimensions of language (aesthetic and emotional, in addition to cognitive), in a creative, collaborative and interdisciplinary work environment. Based on an interview, students write the story (in French and English) of the life of migrants. Through captioned photographs, students highlight the aspect of the migrant’s family life which stands out the most. Based on an object (associated with religion, a tradition or with a ritual), students create an animated film, also in both languages (exploration of material culture and digital scenography). The outcome of such productions will be the subject of publications on social media, exhibitions, also being displayed at events and in an e-book. In this project, the topic of interdisciplinarity is highlighted, combining FL with digital art. The evolution, both of the students’ learning and of the teachers’ role in the whole process, is assessed, using tests carried out at the beginning and at the end of the project, including monitoring in the middle of the development of the project.
- 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.
- Chemical composition of Crataegus monogyna – Preliminary StudiesPublication . Dulyanska, Y.; Cruz-Lopes, Luísa; Esteves, Bruno; Barroca, M. J.; Carvalho, L. B.; Gonçalves, Fernando Jorge; Domingos, Idalina; Ferreira, José; Guiné, Raquel P. F.
- 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.
- Consumer perspective about plastic food packagingPublication . Macena, Morgana; Cruz-Lopes, Luísa; Guiné, RaquelPlastic materials have been increasingly used for food in the latest decades, due to the many advantages associated with these materials: they offer considerable design flexibility; they are cheap and lightweight; and they have a wide range of physical and optical properties important to preserve the foods. Plastics made from petroleum are not degradable and are discarded in the environment, originating huge environmental problems, threatening all forms of life by entering the food chains. This work focused on the perspectives of Portuguese consumers concerning plastic food packaging and its consequences for the environment and the ecosystems. The research included a questionnaire survey applied to a sample of 385 adult citizens. The results showed that the participants are inclined to reflect about the negative impact of plastic packaging on the ecosystems and about 40% admit that they sometimes do not buy plastic while 30% try to use alternative materials. An important percentage, over 80%, are in favour of prohibition to use plastic utensils of single usage and the limitation in the use of plastic bags to carry goods and foods in particular. Most participants revealed a good knowledge about recycling and are favourable to the use of recycled materials. Nearly 90% of the participants separate the different types of waste aimed at recycling. Although shifting the usage of plastic towards more sustainable options has been facing some difficulties, it is also verified that consumers are becoming more worried about the impact of their choices on the sustainability of ecosystems and the whole planet Earth.