CERNAS - Artigo em revista científica, indexada ao WoS/Scopus
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- Development and Characterisation of Pasta Enriched with Carrot PowderPublication . Florença, Sofia de Guiné e; Ferrão, Ana Cristina; Filipa P. Costa; de Pinho Ferreira Guiné, RaquelPasta is a staple food and is a typical commodity worldwide. However, some people with celiac disease or gluten intolerance cannot consume pasta formulated with wheat flour. This work aimed to develop and characterise pasta samples made from wheat and buckwheat flours fortified with carrot powder at concentrations of 5% and 10%. The developed pasta samples were analysed for drying and hydration characteristics, for cooking properties, pasting properties, colour, texture, and sensory attributes. The results showed that the wheat-based pastas had better hydration and cooking properties, and that the gluten-free pastas were less cohesive. Concerning hardness, the addition of carrot powder produced opposite results for the wheat- and the buckwheat-based pastas. The gluten-free samples had higher pasting temperatures and peak viscosities and were also darker; however, lightness, redness, and yellowness increased with the addition of carrot powder. The gluten-free pastas were richer in terms of nutrients, carotenoids, and phenolic compounds due to the presence of buckwheat instead of wheat flour, and the increased addition of carrot powder also contributed to the increase in these nutrients. The sensory evaluation revealed that judges preferred the wheat-based pasta samples over the buckwheat counterparts, and the addition of carrot powder at the highest percentage significantly improved the sensorial assessment. In conclusion, the pasta samples formulated have high nutritional importance, and sensorial acceptance was increased with the addition of carrot powder.
- HOW DO DIGITAL NOMADS AFFECT LOCAL SOCIO-ECONOMIC (CULTURAL) DEVELOPMENT? A LITERATURE REVIEWPublication . Lopes, Maria Carlos; Pinheiro, Eduardo; Bernardo Guia, Ana Teresa; Mota, Miguel ÂngeloIntrodução: Até 2019, o trabalho remoto estava limitado a uma pequena fração da força de trabalho, sobretudo nos setores da tecnologia e da informação. No entanto, a pandemia de COVD-19 acelerou o nomadismo digital, expandindo as oportunidades de trabalho remoto e aumentando a procura de destinos com uma forte infraestrutura tecnológica e uma elevada qualidade de vida. Objetivo: O principal objetivo deste estudo é examinar as oportunidades e os desafios do fenómeno, explorando o impacto multidimensional do nomadismo digital em fatores sociais, culturais e económicos. A importância desta investigação reside na necessidade de compreender como o nomadismo digital influência e remodela as estruturas sociais e económicas das comunidades de acolhimento. Métodos: Baseado na teoria do capital social de Putnam (2000), este estudo adota uma Revisão Narrativa da Literatura (NLR) para fornecer uma visão abrangente dos conhecimentos atuais sobre os impactos socioculturais e económicos do nomadismo digital em diferentes regiões. A revisão sintetiza a investigação existente em áreas complexas, permitindo uma análise crítica e a identificação de futuras direções de investigação. Resultados: esta tendência global está a remodelar o trabalho, a mobilidade e os estilos de vida, com os nómadas digitais a influenciarem as dinâmicas sociais, culturais e económicas. Embora contribuam para as economias locais e para a transferência de conhecimentos, também colocam desafios como a gentrificação e o aumento dos custos de habitação. Conclusão: o nomadismo digital promove o intercâmbio cultural e o crescimento económico, mas também alimenta a gentrificação e as tensões sociais. Embora os nómadas impulsionem as economias locais e a inovação, sobrecarregam as infraestruturas e aumentam as disparidades de rendimentos. Com os millennials e a geração Z a liderar esta tendência, são necessárias políticas eficazes para equilibrar os benefícios e os desafios.
- The Formation of Assets in Family Health Units: A Case StudyPublication . Da Silva Soeiro De Carvalho, Ana Branca; Bernardo Guia, Ana Teresa; Fonseca, Susana MSR; Correlo, Casimiro; Nunes, Marisa; Carvalho, Milena; Martins, SusanaIn recent times, Family Health Units (USF) have achieved greater efficiency, accessibility, a better work environment, higher citizen satisfaction, and, overall, better quality. The reform has been a clear success in terms of professional engagement. However, there are still some weaknesses to address, and the continued success of USFs is closely dependent on the sustained interest from both government entities and healthcare professionals. This study focuses on the capacity building of staff and, mainly, the acquisition of skills within a family health unit. A quantitative and qualitative methodology employed, involving a focus group and a questionnaire survey, ensuring confidentiality and anonymity, and ensuring that the questions asked weren’t related to sensitive data. The staff of the USF were our target audience, with a sample of 17 people who attended the training and responded to the questionnaire. The results revealed a general need for training on teamwork and the analysis of information/communication provided. Working with multidisciplinary teams is increasingly important in healthcare structures. This is a preview of subscription content, log in via an institution to check access.
- The Impact of Using Digital Marketing Tools for the Strategic Visibility of the Organization: A Study in Social Institutions in the Municipality of VagosPublication . Fonseca, Susana M.S.R.; Duarte, Filipe; Bernardo Guia, Ana Teresa; Martins, Eduarda T.; Da Silva Soeiro De Carvalho, Ana BrancaDigital marketing has become a widely adopted strategy for companies seeking to promote their activities and enhance visibility. This study investigates the impact of digital marketing on third sector social organizations, focusing on how these entities perceive and implement digital strategies. The research involved interviews with organizations based in the municipality of Vagos, aiming to identify the digital tools employed and the extent of their strategic planning in this area. Findings indicate that most social organizations in Vagos lack structured digital marketing strategies. However, there is a strong recognition of the growing importance of digital tools for organizational development and competitiveness. Notably, organizations that have integrated such tools tend to exhibit greater structural consistency and financial sustainability.
- Food Waste Behaviour: A Cross-country StudyPublication . Ribeiro, P. R.; Anjos, Ofélia; Gonçalves Oliveira Valente da Cruz-Lopes, Luísa Paula; de Pinho Ferreira Guiné, RaquelFood choices are influenced by personal, cultural, and religious factors influence food choices. Within the EATMOT project, a questionnaire survey was conducted with 11919 voluntary adult participants residing in 16 countries to investigate how people relate to food waste, their attitudes, and how these vary across socio-demographic groups. The questionnaire was translated into local languages, and non-probabilistic methods selected the sample. Descriptive statistics tools were used to at the 5% significance level. The decision tree method (Classification and Regression Trees) identified the best predictors, which split the samples into clusters. Statistically significant differences were found between groups for all socio-demographic variables related to avoiding food waste when cooking at home. Similar differences emerged for choosing local foods and preferring restaurants that promote strategies to minimize food waste. The tree classification analysis revealed that, for all three items studied, the variable country, characterized by different cultures, was the most important discriminating factor. This work highlighted that people from different countries and socio-demographic groups as defined by established cut-offs for each characteristic.
- HERITAGE PROTECTION IN LOW-DENSITY AREAS: CIMDOUROPublication . Araújo, Carlos; Barrosa, Paulo; Gomes, Tiago; Dias, Xavier; Carvalho, Milena; Fonseca, Susana; Bernardo Guia, Ana Teresa; Martins, Susana; Da Silva Soeiro De Carvalho, Ana Branca; Instituto Politécnico de ViseuIntrodução: Este estudo investiga as estratégias de salvaguarda do património em territórios de baixa densidade na Comunidade Intermunicipal do Douro (CIM Douro), explorando os desafios da preservação do património cultural e natural nessas áreas. Objetivo: O objetivo é avaliar a eficácia das medidas de proteção do património nos 19 municípios da CIM Douro, fornecendo um instrumento de verificação sistemática para autoridades locais e a Direção-Geral do Património Cultural (DGPC). Métodos: A metodologia incluiu o desenvolvimento de uma checklist para assegurar uma análise padronizada dos bens culturais, facilitando a avaliação sistemática das estratégias de conservação. Resultados: Os resultados destacam a necessidade de uma ação coordenada entre municípios e organismos de tutela, evidenciando a relevância de programas como o PROVERE Douro 2020 e a Estratégia Douro 2030 na promoção do desenvolvimento territorial sustentável. Conclusão: Conclui-se que a preservação do património em áreas de baixa densidade requer abordagens inovadoras, combinando cooperação institucional, envolvimento das comunidades locais e alocação estratégica de recursos para garantir a sustentabilidade cultural e socioeconómica a longo prazo.
- 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.
- 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.
- 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.
- 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.