CERNAS - Artigo em ata de evento científico internacional
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- Properties of dry pasta enriched with bee drone brood powderPublication . Correia Paula; Correia, Paula; Teixeira Gisela; Ferrão, Ana Cristina; Guiné, Raquel; Moitinho Antonio; Pitacas Filipa; Gonçalves, João CarlosThe enrichment of staple food is one of the goals of modern technologies. Pasta is one of the most appreciated foods enjoyed across diverse cultures and produced all around the world. This food makes a significant contribution to the population's energy intake, although it is generally deficient in essential nutrients. Edible insects have become an emerging trend in the search for greener and more environmentally friendly foods. They are considered a rich source of valuable nutrients and health- related compounds. Thus, the contribution of insects to sustainability, nutrition and health can emphasise the potential of pasta through the preparation of dry pasta by partially replacing wheat semolina flour with drone brood powder (DP), which is rich in protein (27-38%). DP was obtained by cold (CE) and hot (HE) extraction processes, and after was lyophilized and milled to obtain powder. After several trials, it was possible to incorporate 10% DP-CE and 20% DP-HE in pastas and decrease the durum wheat (Triticum durum) semolina, in the same proportion. To optimise the dough drying process, three time/temperature (t/T) binomial conditions were tested for oven drying of the doughs: 12h/ 40°C, 10h/ 30°C, and 5h/ 45°C. Also, the shape (tagliatelle and lasagne plate) was tested. Pastas were evaluated in terms of its technological characteristics (optimum cooking time (OCT), cooking losses, swelling index (SI)), physical characteristics (colour and texture), chemical characteristics (nutritional composition) and sensory characteristics, and compared with a control pasta (0% DP). The optimum t/T for drying the pasta was 5h /45°C. The best shape of pastas was the tagliatelle because the lasagne plates were deformed after drying for all the drying conditions tested. The OCT, cooking loss, SI and ardness increased with the addition of DP. The water absorption was higher in 10% DP-CE pasta. Pasta produced with 20% DP-HE presented a dark colour and higher Total Colour Difference, comparing with control pasta. Furthermore, pasta with added DP had a higher protein, fat and ash content, meaning more nutritional quality. Sensorially, the DP pastas had an overall appreciation and a preferential purchase intention by the tasters compared to the control pasta. DP is a promising ingredient in pasta production, contributing to human health and at the same time promoting economic returns, since beekeepers can valorise a product from the hive that is usually not used. Moreover, the produced pastas presented satisfactory technological properties, and they were also appreciated by the consumers.
- 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.
- Food Choice Motivations on a Sample of Portuguese CitizensPublication . Guiné, Raquel; Florença, Sofia de Guiné e; Correia, PaulaEating is a basic necessity of the human body to be able to maintain life. The ingestions of macro and micro nutrients ensures the provision of energy and compounds essential for the functioning of the organs and cells in the human body. However, what we choose to eat is not only determined by physiological or nutritional needs, and is influenced by a high number of factors of different nature. Some of these factors include socioeconomic status, demographics, taste, lifestyle characteristics, convenience, food cost, security, access to food, nutrition knowledge, cultural influences, religious beliefs, social groups, among others. choices, as well as lifestyle variables associated with the ingestion of foods, it is important to study their influence and in what way they are more This research intended to investigate the effect of social and cultural aspects on the eating motivations of a sample of Portuguese citizens. The questionnaire survey was approved by the Ethical Committee of Health School of Polytechnic University of Viseu, with reference nº 04/2017. The questionnaire contained a number of statements to -point Likert scale from 1 (totally disagree) to 4 (totally agree). The data were collected online through Google Forms and the survey was conducted through email invitation and social networks. A convenience samples was used, recruited by snowball methodology. A total of 1314 validated questionnaires were obtained. The results of the present study revealed that practically all participants consider that meals are an opportunity for fellowship and pleasure, the great majority said they do not like to eat alone and about half of the participants admitted that when they eat with company they tend to eat more than usual. Regarding familiarity with foods, a great majority do not feel they need to consume foods similar to those they used to consume as a child, and contrarily, like to try new foods and enjoy innovative food experiences. Regarding the influence of other in shaping what the participants consume, more than half admit that they eat what they are expected to eat, and they do not follow food trends. Finally, two thirds of the participants base their food choice in food items from the season
- Insects based foods: Consumer perspectivePublication . Guiné, Raquel; Florença, Sofia de Guiné eThe consumption of foods of animal origin poses some challenges in the present and for the future. The environmental impacts of producing animal protein are relevant, and they include the emission of gases with greenhouse effect (like methane, nitrous oxide, and carbon dioxide), the use of vast areas of land for animal rearing and for cultivation of pastures, consumption of high amounts of water, and pollution of the soil and water. Insects have been pointed out as a more sustainable alternative to conventional sources of meat, including by the FAO (Food and Agriculture Organization of the United Nations). Insects have a considerably lower environmental impact at many levels (lower emission of GHG, less consumption of feed and water, and lower needs of land), while also showing a high conversion ratio from feed to protein food. Additionally they provide high quality of proteins and amino acids, fat, +particularly unsaturated fatty acids, while being rich in a number of minerals and vitamins. Finally, insect farming is less subject to diseases and problems than conventional animal farming, and this implies lower use of hormones and antibiotics. However, to consume insects or insect base foods is not readily accepted in regions where entomophagy is not traditional, and many people in Western Societies experience disgust and neophobia towards edible insects. This is minimized when the insects are not consumed whole and are disguised within other familiar foods in the form of flour, for example. To understand consumer reactions, expectations, motivations and knowledge contributes for a better shaping of actions aiming at increasing acceptability of insect-based foods among western countries. The EISuFood project was dedicated to study the food habits and knowledge about edible insects as sustainable foods in a set of different countries, initially belonging to the consortium (Brazil, Cape Verde, Colombia, Croatia, Greece, Latvia, Lebanon, Lithuania, Mexico, Morocco, Nigeria, Poland, Romania, Serbia, Slovenia, Spain, Turkey).
- Healthy Eating – A Case Study Involving Participants From Different CountriesPublication . de Pinho Ferreira Guiné, Raquel; Florença, Sofia de Guiné ePeople need to eat for physiological reasons, to ensure a proper body functioning of the cells and organs. Nevertheless, what people eat and what they choose to eat is not only influences by a basic necessity of the body, and is determines by many other factors of personal or social nature. The purpose of this study was to investigate motivation for eating healthy food in a large sample of individual from different nationalities. The data were collected through an online survey and the participants had to express their agreement towards some sentences related to factors that could influence people’s food choices towards a healthy diet. These aspects were investigated in the following 16 countries: Argentina, Brazil, Croatia, Egypt, Greece, Hungary, Italy, Latvia, Lithuania, Netherlands, Poland, Portugal, Serbia, Slovenia, Romania, United States of America, and a total number of 11960 participants were included in the global sample. The results identified expressive differences between the participants from the countries involved in the study. While Egyptian participants attend more to concerns related to food safety and hygiene when they choose foods, Portuguese participants attribute greater scores for food that keep them healthy and low fat diets that are rich in vitamin and minerals, Romanian participants tend to value healthy and balanced diets and avoid food additives, Slovenians avoid processed foods for their lower nutritional quality and Lithuanians avoid genetically modified foods. This research clearly showed how different geographical locations and socio-cultural environments contribute to shape peoples’ motivations to consume healthy foods. As so, it is important to adapt healthy food policies and campaigns to effectively communicate with different types of people and contribute to promote changes towards healthier diets diminishing the economic and social burdens of disease.
- EATMOT Project: Determinants of Healthy Food Choices – Study Involving 16 CountriesPublication . Guiné, Raquel; Rumbak, I.; Sarix, M. M.The EATMOT Project is a multinational study that was carried out in 16 countries focusing on different eating motivations, taking into account their recognized importance in the definition of people’s dietary patterns. The act of eating is not only determined by physiology such as body needs of nutrients and energy, but also by many other factors that interact in a complex way to shape individual eating habits. Hence, the aim of this project was to investigate the different types of motivations that determine people’s eating patterns, either in relation to their choices or eating habits. To do this, factors linked to food choices were evaluated in the following main areas: health motivations; economic factors; emotional aspects; cultural influences; marketing and commercials or environmental concerns. The study was based on a questionnaire that was prepared purposely for the project, and dully validated. The countries involved in the study were: Argentina, Brazil, Croatia, Egypt, Greece, Hungary, Italy, Latvia, Lithuania, Netherlands, Poland, Portugal (Coordinator), Serbia, Slovenia, Romania and United States of America. The collected results included 11,960 validated respondents, whose data was used to characterize the eating motivations in different parts of the world, including those linked with healthy eating. These results are valuable allies to shape interventions aimed at motivating people towards healthier diets. In the modern era, individuals have been increasingly recognizing the concept of dietary health, and therefore the group and individualized guidance on nutritional and healthy eating habits are becoming more relevant.
- Health effects and safety risks associated with edible insects: Insights from Portugal and RomaniaPublication . Guiné, Raquel P. F.; Florença, Sofia De Guiné E; Costa, Cristina Amaro Da; Correia, Paula; Tarcea, MonicaBackground: Edible insects (EI) are consumed in many parts of the world since immemorial times, while in other regions some consumers fell some discomfort or neophobia towards insects. However, they are a good source of animal proteins of high quality and other bioactive components with potential beneficial effects for the human health. Aim: The objective of this work was to compare the level of information of consumers in two European countries about the health effects of EI, including those beneficial and some possible hazards. Method: This descriptive transversal study was carried out by questionnaire survey in different countries, by online tools. For this specific study, data were collected in Portugal and Romania, only to adult citizens. Data were treated using SPSS statistical software. Results and discussion: The results showed significant differences between Romanian and Portuguese participants about most of the items included in the questionnaire. Specifically, it was found that the Portuguese were more informed about the existence of regulations to guarantee food safety of EI, that EI collected from the wild can be contaminated with pesticide residues, while the Romanian were more informed about the use of EI in traditional medicine and their approval in some countries as therapeutics, also about the possibility of EI being infected by pathogens or parasites, and about them being potential sources of allergens or containing aflatoxins. Conclusion: This work revealed that there is a significant differences between the knowledge regarding health effects of EI, according to geographical region, even among European countries.
- 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.
- Milk consumption: comparison between Portuguese and French consumersPublication . Guiné, Raquel P. F.; Florença, Sofia De Guiné EBackground: Milk has been consumed since immemorial times by humans as a way to provide essential nutrients from infancy to adulthood. Humans consume milk from different animals, like sheep, goat, camel or buffalo, but cow milk is by far the most consumed. Aim: this work intended to focus on the consumption of milk among citizens form two European countries, Portugal and France. Method: This study was undertaken questionnaire survey, distributed online among citizens from France and Portugal, following all ethical principles. Data were collected only from adult citizens after informed consent. Results and discussion: A high percentage of participants in both countries regularly consume milk, on a daily dose varying from 125 to 250 mL. Some participants in both counties do not consume milk because they do not feel the need to. Additionally, a high number of French participants do not consume milk because they don’t like it, while in Portugal a high percentage do not consume due to reported lactose intolerance. The participants in both countries tend to consume semi-skimmed milk more often than other types of milk. Finally, significant differences were observed for the consumption of white brands, being these preferred in France, while in Portugal consumers tend to adopt more frequently the commercial brands. Conclusion: The results obtained allowed concluding that there are some common aspects regarding the milk consumption patterns among the participants form the two countries, but also highlighted some differences, that are relevant to better plan public policies in both countries.
- Valorizar a Horta Familiar ed Forma a Educar para uma Dieta Mediterrânica, Saudável e SustentávelPublication . Amaral, Ana L.; Simões, Joana; Gomes, Diana; Bandeira, Cristina; Costa, Daniela; Guiné, Raquel; Esteves Correia, Helena; Costa, Cristina Amaro Da- Valorizar a Horta Familiar de forma a educar para uma hortas familiares rurais e urbanas e o papel das mulheres agricultoras para a economia familiar, para a manutenção de uma dieta mediterrânica saudável e sustentável e para a valorização dos produtos locais. Nesse sentido, numa primeira fase foi implementado um inquérito por questionário no contexto da agricultura familiar e em hortas urbanas e comunitárias em várias regiões do país, de modo a retratar o papel da horta familiar em Portugal e para responder a diversos aspetos como: destino da produção (venda, autoconsumo, oferta, outros), conservação e transformação de alimentos, papel da mulher agricultora na horta e divisão do trabalho doméstico e agrícola e perceção do impacto da horta na saúde da família. Foram realizados, em 2024, 35 inquéritos na Região de Viseu. Os resultados deste trabalho reforçam o papel da horta para o autoconsumo familiar e a importância da mulher na gestão familiar e da horta, na alimentação da família, na gestão de recursos, na transformação de produtos e no combate ao desperdício de alimentos.