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- Edible Insects as Human Food: Perceptions of Individuals from Six CountriesPublication . de Pinho Ferreira Guiné, Raquel; Florença, Sofia de Guiné e; Anayansi Escalante-Aburto; Rosa María Mariscal-Moreno; César Ozuna; Lucio Rodríguez-Sifuentes; Cristina Chuck-Hernández; Marijana Matek Sarić; Nada M. Boustani; Elena Bartkiene; Cristina Filip; Simona Pârvu; Monica TarceaEdible insects (EIs) have been suggested as a sustainable alternative to meat from traditional sources. However, despite EIs being consumed by humans since time immemorial, it is also true that, in many areas, especially in Western countries, there is some resistance and even neophobia to their acceptance as food. This work aimed to investigate the perceptions about EIs and validate a corresponding scale. This descriptive cross-sectional study was carried out by means of a questionnaire survey on a sample of 3711 participants in six countries (Croatia, Lebanon, Lithuania, Mexico, Portugal and Romania). Data were analysed by factor and cluster analyses, as well as other statistical tools. The results showed that, out of the initial 36 items in the questionnaire, 24 were validated in the scale of perceptions, distributed across six factors. Cluster analysis showed that the participants could be grouped according to three clusters (Traditionalists, Shoppers and Innovators). Statistical tests revealed significant differences (p < 0.05) between the clusters in practically all sociodemographic and consumption variables studied. Finally, a word analysis of the 2263 words indicated by the participants when thinking about EIs revealed that the most frequent words were ‘disgusting’, ‘protein’, and ‘nutritive’ in all three clusters. However, differences were observed after the fourth position in the list of most frequent words. In conclusion, these results indicate that perceptions of EIs were highly variable across countries of origin and other sociodemographic groups, and that, globally, participants exhibited some neophobia towards EIs. However, they recognised their value in terms of nutrition, particularly protein. This work evidences some relevant aspects that can be useful to adapt and define targeted policies to demystify the negative perceptions about EIs and improve consumer acceptance, thus contributing to more sustainable food systems.
- Influence of Wood Chemical Composition on Liquefaction Efficiency and Polyurethane Foam Properties: A Study of Red Angico and MahoganyPublication . Emilly Silva; Gonçalves Oliveira Valente da Cruz-Lopes, Luísa Paula; Domingos, idalina; Fabricio Gonçalves; Bruna da Silva Cruz; Michelângelo Fassarella; Antônio Thiago de Almeida; Esteves, BrunoBiomass liquefaction is a thermochemical process that converts lignocellulosic materials into reactive liquid intermediates, enabling the production of bio-based polyols as a sustainable alternative to petroleum-derived chemicals. This study investigates the liquefaction of two lignocellulosic biomasses, Red Angico (Anadenanthera colubrina) and Mahogany (Swietenia macrophylla), using a glycerol–ethylene glycol polyalcohol system, chosen for its renewable origin and high solvating efficiency. The resulting polyols were used to produce polyurethane (PU) foams, and their properties were evaluated in relation to biomass composition. The chemical composition of each biomass significantly influenced its liquefaction behavior and polyol characteristics. Mahogany achieved higher liquefaction efficiency, whereas Red Angico polyols generated PU foams with superior mechanical performance, highlighting the influence of species-specific chemistry. Water content and isocyanate index were found to modulate foam structure and compressive strength. This work demonstrates how tailored liquefaction strategies using polyalcohol systems can optimize bio-based PU foam properties, providing a sustainable route for high-performance polymer materials.
- Olive Tree (Olea europaea) Pruning Autohydrolysis: FTIR Analysis, and Energy PotentialPublication . Domingos, idalina; Domingos Ferreira, Miguel; Ferreira, José; Esteves, BrunoOlive trees cultivated in the Viseu region (Portugal) were used in the present work. This study investigates the compositional characteristics and hydrothermal behavior of olive branches (OB) and olive leaves (OL) under autohydrolysis, aiming to assess their potential for biorefinery applications. Chemical analysis revealed that during autohydrolysis (140–180 ◦C, 15–30 min), OL exhibited greater solubilization than OB, consistent with their higher extractive content. Increasing the temperature promoted selective hemicellulose removal and partial cellulose degradation, leading to a relative enrichment of lignin in the solid residues. Nevertheless, the cellulose content of olive branches for 180 ◦C and 30 min hydrolysis increased. Fourier transform infrared spectroscopy confirmed progressive structural rearrangements, including enhanced hydroxyl exposure, carbonyl formation, and lignin condensation, indicating the transformation of the solid phase toward more aromatic and thermally stable structures. Autohydrolysis slightly increased the higher heating value of the solid residues while acid-catalyzed liquefaction markedly increased, exceeding those of both native and technical lignins. These results suggest extensive carbon enrichment and oxygen removal during liquefaction. Overall, autohydrolysis proved effective for hemicellulose solubilization and sugar recovery, while liquefaction favored energy densification and lignin condensation. The distinct behaviors of OB and OL highlight the importance of tailoring processing conditions to each feedstock type. Both materials show strong potential as renewable resources for bioenergy and value-added carbon-based products within an integrated olive biomass biorefinery framework
- From Invasion to Valorization: Adsorbent Applications of Acacia dealbata Biomass in PortugalPublication . Weber Macena, Morgana; Esteves, Bruno; Jackelline S. Pinto; Rui Novais; Ana P. F. Caetano; Lucas Grosche; Helena Pereira; Gonçalves Oliveira Valente da Cruz-Lopes, Luísa PaulaAcacia dealbata, an invasive species in Portugal, produces large amounts of residual biomass during control operations, thereby presenting challenges and opportunities for sustainable valorization. Heavy metal contamination, including zinc (Zn), remains a critical environmental challenge due to its widespread industrial release and potential ecotoxicological impacts. This study explores the potential use of A. dealbata biomass as a biosorbent for zinc removal from aqueous solutions, comparing the performance of natural biomass and A. dealbata charcoal fines. Adsorption isotherms, kinetics, and surface characterizations were conducted to evaluate their physicochemical properties and sorption efficiency. The A. dealbata charcoal fines exhibited a significantly higher specific surface area (33 m2 g −1 ) and total pore volume (0.030 cm3 g −1 ) compared with the untreated biomass (1.4 m2 g −1 and 0.004 cm3 g −1 , respectively). Despite these structural differences, both materials demonstrated similar maximum adsorption capacities (23.36 and 23.79 mg g−1 for natural and charcoal fines, respectively). These results indicate that untreated A. dealbata biomass can perform as a biosorbent comparably to its carbonized form, representing a simple, low-cost, and sustainable alternative for heavy metal removal, offering a low-energy and sustainable alternative for Zn remediation.
- Liquefaction of Ruscus aculeatus Branches into Bio-Polyols: Process Optimization and Polyol CharacterizationPublication . Yuliya Dulyanska; Gonçalves Oliveira Valente da Cruz-Lopes, Luísa Paula; Fábio Bernardo; Dmitry V. Evtuguin; de Pinho Ferreira Guiné, Raquel; Gonçalves, Fernando Jorge; Luís A. E. Batista de Carvalho; Maria João Barroca; Esteves, BrunoThe conversion of lignocellulosic biomass into bio-polyols through liquefaction has attracted increasing interest as a sustainable route for polymer feedstock production. The liquefaction of Ruscus aculeatus L. branches was investigated to identify optimal processing conditions and to evaluate the properties of the resulting bio-polyols. The effects of temperature, reaction time, particle size, and material-to-solvent ratio on liquefaction yield were systematically studied. Liquefaction yield increased markedly with temperature, reaching up to 92% at 180 °C after 60 min of reaction, while reaction time showed only a marginal effect beyond 15 min. Smaller particle sizes and higher solvent ratios improved liquefaction efficiency, with optimal conditions identified between 1:7 and 1:10 material-to-solvent ratios. The hydroxyl number decreases with increasing liquefaction temperature due to dehydration and condensation reactions. Thermal and rheological analyses indicated improved thermal stability and increased viscosity at higher liquefaction temperatures. These results highlight the potential of Ruscus aculeatus branches as a promising renewable feedstock for bio-polyol production and polyurethane applications.
- Personality Traits and Disgust Sensitivity in Shaping Consumer Intentions toward Insect-Based Foods in CroatiaPublication . Jakšić, K.; de Pinho Ferreira Guiné, Raquel; Saric, M. M.Insects represent a nutritious and environmentally friendly alternative to meat. However, cultural acceptance is a significant challenge in promoting insect consumption; in Western societies, insects are often associated with negative experiences rooted in cultural and religious beliefs, traditions, myths, and personal experiences. To better understand the barriers to insect consumption in the Croatian national context, we conducted a paper-and-pencil study, using a sample of 609 participants who had never eaten insect-based food to replicate previous findings on the role of disgust sensitivity and personality traits. Our findings showed that, for both males and females, pathogen disgust sensitivity was negatively related to the intention to consume insect-based food; moral disgust (violation of social norms) was not associated with consumer intention. For females, conscientiousness was negatively related to the consumption of insect-based food. For males, consumption intention was positively related to openness and negatively related to extraversion and agreeableness. The study results partially align with previous findings from other cultural contexts and point to the role of psychological mechanisms in explaining insect-based food consumption.
- Chocolates with dried fruit and spices: development and physical and sensory characterizationPublication . de Pinho Ferreira Guiné, Raquel; Ferrão, Ana Cristina; Florença, Sofia de Guiné e; A.
- Mapping PRNP Polymorphisms in Portuguese Serra da Estrela Ovine Populations: Insights into Scrapie Susceptibility and Farm Animal ImprovementPublication . Rodrigues, Soraia; Moreira, Guilherme; Santos-Silva, Sérgio; Gomes-Gonçalves, Sara; Aires Pereira, Maria; Baptista, Alexandra; Cruz, Rita; Esteves, Fernando; Mesquita, João R.Scrapie (classical and atypical) susceptibility in sheep is strongly influenced by PRNP gene polymorphisms. In Portugal, limited data exist for native breeds such as Serra da Estrela, despite their relevance to animal conservation and food production. The full coding region of PRNP gene of 92 Serra da Estrela sheep was sequenced and SNP frequencies were analysed. The predicted functional impact of nonsynonymous SNPs was assessed using PolyPhen-2 and AMYCO. A total of 27 SNPs were identified, including 20 nonsynonymous variants. Thirteen major haplotypes were observed. The ARR allele, which provides resistance to classical scrapie, was present in 58.7% of the population, with 18.5% of animals being homozygous. Several previously unreported SNPs were identified, and their impact on prion protein aggregation propensity and structure was explored. The high frequency of the ARR allele without full ARR fixation suggests that no selective breeding for scrapie resistance has been applied. These results support the adoption of gradual selection strategies that preserve genetic variability and promote farmer compliance, while increasing classical and atypical scrapie resistance.
- Toxoplasma Gondii In Shepherds and Cheesemakers – A Case-Control Study on Sheep-Associated Occupational Exposure in Central PortugalPublication . Moreira, Guilherme; Almeida, Daniela; Cruz, Rita; Nóbrega, Carmen; Arede dos Santos, Carla Sofia; Coelho, Catarina; Mega, Cristina; Pereira, Maria; Esteves, Fernando; Vala Correia, Helena Maria; Cardoso, Luís; Lopes, Ana P.; Coelho, Ana C.; Mesquita, João R.Objectives: The primary objective of this study was to determine if workers occupationally exposed (WOE) to sheep, specifically shepherds and cheesemakers in central Portugal, are more likely to be seropositive for anti-Toxoplasma gondii IgG compared to the general population. Additionally, the study aimed to explore potential differences in seropositivity between shepherds and cheesemakers, while evaluating age, gender, and activity as possible risk factors for T. gondii infection. Methods: A total of 96 WOE, including 21 shepherds and 75 cheesemakers, were tested for anti-T. gondii IgG using a commercial enzyme-linked immunosorbent assay (ELISA). The control group consisted of 192 sera samples from blood donors matched by age, gender, and residence. Chi-square tests with Yates correction were used to compare seroprevalence between WOE and the general population, and between shepherds and cheesemakers. Univariate and multivariable logistic regression analyses were performed to evaluate potential associations between T. gondii seropositivity and factors such as activity, gender, and age. Results: The overall seroprevalence was 63.5% in the WOE and 52.6% in the general population, with no statistically significant difference (p = .101). Among WOE, 52.4% of shepherds and 66.7% of cheesemakers were seropositive, with no significant difference between the two groups (p = .344). Univariate and multivariable analyses indicated neither activity, age, nor gender were significant risk factors for seropositivity in the case population. Conclusion: The study did not find a significant increased risk of T. gondii seropositivity among shepherds and cheesemakers compared to the general population. While high seroprevalence was observed in both groups, other factors unrelated to occupational exposure may be influencing the risk of T. gondii infection. More research is needed, particularly focusing on cheesemakers, to further explore potential occupational health risks related to T. gondii.
- 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.