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- Ecology and Diversity of Edible and Medicinal Mushrooms Across Different HabitatsPublication . Costa, José Manuel; Santos Maria Isabel; de Pinho Ferreira Guiné, RaquelEdible and medicinal mushrooms represent a unique intersection of biodiversity, ecology, culture, and biotechnology. This chapter explores their taxonomic and ecological diversity across habitats, emphasizing both their functional ecosystem roles and socioeconomic relevance. The taxonomic spectrum of mushroom-forming fungi spans Basidiomycota and Ascomycota, with major orders such as Agaricales, Boletales, and Russulales encompassing many key edible and medicinal taxa. Methods of identification, ranging from traditional macroscopic observation to molecular phylogenetics and genomics, are discussed as essential tools for reliable classification and sustainable utilization. Ecologically, mushrooms function as mycorrhizal symbionts, saprotrophs, and parasites, driving nutrient cycling, soil fertility, and forest regeneration. Their habitat-specific distribution is illustrated through case studies from temperate, tropical, alpine, grassland, and urban ecosystems, each characterized by emblematic species and unique ecological dynamics. Environmental drivers, including climate, soil properties, host plant associations, and disturbance regimes, are identified as key factors shaping fungal diversity patterns. From a human perspective, mushrooms are valuable resources for nutrition, food security, and healthcare. Cultivated species, such as Agaricus bisporus, Pleurotus ostreatus, and Lentinula edodes, exemplify sustainable production systems, while wild species sustain local economies, cultural traditions, and ethnomedicinal practices. Medicinal fungi, including Ganoderma lucidum and Cordyceps sinensis, highlight the pharmacological potential of bioactive compounds with antioxidant, immunomodulatory, and anticancer properties. Finally, this chapter addresses future perspectives in fungal genomics, biotechnology, and integration into agroforestry and ecosystem restoration. Remaining challenges, such as research gaps, threatened species conservation, and risks of toxicity or misidentification, remain crucial for interdisciplinary collaboration. Overall, mushrooms emerge as ecological keystones and socioeconomic assets essential to both planetary health and sustainable development.
- Chapter four - Edible Insects: Perceptions of Marketing, Economic, and Social Aspects among Citizens of Different CountriesPublication . Guiné, Raquel; Florença, Sofia de Guiné e; Costa, Cristina Amaro da; Gonçalves Oliveira Valente da Cruz-Lopes, Luísa Paula; Esteves, Bruno; Ferreira, Manuela; Fragata, Anabela; Cardoso, Ana Paula; Margarida Campos, Sofia; Anjos, Ofélia; Bartkiene, E; Djekic, I; Matran, IM; Culin, J; Klava, D; Chuck-Hernández, C; Korzeniowska, M; Boustani, NM; Papageorgiou, M; Gutiérrez, BP; Cernelic-Bizjak, M; Damarli, E; Ferreira, Vanessa; Guiné, RPFBecause edible insects (EI) have been, in recent years, recommended as a nutritious animal protein food with enormous environmental advantages over other sources of animal protein for human consumption, studies aimed at investigating the consumer perspective have become more prominent. Hence, this study intended to examine the perceptions of participants from different countries about the commercialization and economic and social impacts of edible insects. The study was made using a questionnaire survey, and data were collected in Brazil, Croatia, Greece, Latvia, Lebanon, Lithuania, Mexico, Poland, Portugal, Romania, Serbia, Slovenia, Spain, and Turkey. The final number of received answers was 7222 participants. For the treatment of the results, different statistical techniques were used: factor analysis, internal reliability by Cronbach’s alpha, cluster analysis, ANOVA to test differences between groups, and Chi-square tests. The results obtained confirmed the validity of the scale, constituted by 12 out of the 14 items initially considered, distributed by 4 factors: the first related to the economic impact of EIs, the second related to the motivation for consumption of EIs, the third related to the places of purchase of EIs, and the fourth corresponding to a question presented to the participants as a false statement. A cluster analysis allowed identifying three clusters, with significant differences between them according to all the sociodemographic variables tested. Also, it was found that the participants expressed an exceptionally high level of agreement with aspects such as the difficulty in finding EIs on sale, knowledge acting as a strong motivator for EI consumption, and the role of personalities and influencers in increasing the will to consume EIs. Finally, practically all sociodemographic variables were found to be significantly associated with perceptions (country, sex, education, living environment, and income), but not age. In conclusion, the perceptions about EI commercialization were investigated and revealed differences among samples originating from different countries. Moreover, the sociodemographic characteristics of the participants were found to be strongly associated with their perceptions
- Chapter two - Effects of Soaking and Germination Treatments on the Nutritional, Anti-Nutritional, and Bioactive Characteristics of Adzuki Beans (Vigna angularis L.) and Lima Beans (Phaseolus lunatus L.).Publication . Rizvi, Qurat Ul Eain Hyder; Guiné, Raquel; Ahmed, Naseer; Sheikh, Mohd Aaqib; Sharma, Paras; Sheikh, Imran; Yadav, Ajar Nath; Kumar, Krishan; Guiné, RPFLima beans (Phaseolus lunatus) and adzuki beans (Vigna angularis) are some of the most nutritious underutilized pulses that are significant in being used as basic ingredients for the preparation of various food products. The present study aimed to determine the impact of soaking and germination on nutritional and bioactive components, in vitro protein digestibility, reducing power, metal chelating capacity, antioxidant activity, and anti-nutritional components of lima and adzuki beans. The findings showed that during the germination treatment, the in vitro protein digestibility of lima and adzuki beans increased by 14.75 and 10.98%, respectively. There was an increase in the antioxidant activity of lima beans by 33.48% and adzuki beans by 71.14% after 72 h of germination, respectively. The reducing power assay of lima and adzuki beans indicated an increase of 49.52 and 36.42%, respectively, during germination. Similarly, the flavonoid and metal chelating activity increased in lima and adzuki beans after 72 h of germination. In contrast, the anti-nutrients, such as phytic acid, tannin content, and trypsin inhibitor activity, decreased significantly p < 0.05 after 72 h of germination. These results are encouraging and allow for utilizing the flour obtained from the germinated beans in functional bakery products, which can contribute to eradicating protein deficiency among some population groups. At the same time, promoting soaking and germination of the beans as a way to enhance the nutritional quality and reduce anti-nutrients can contribute to the interest in these underutilized pulses. They could be seen as an additional tool to improve food security
- Editorial - Recent Trends in Designing Novel Foods: Nutritional Profiles and Consumer PerceptionsPublication . Guiné, Raquel; Anjos, Ofélia; Barroca, Maria João; Guiné, RPF
- Editorial - The Challenges and Strategies of Food Security under Global ChangePublication . Guiné, Raquel; Guiné, RPF
- Advances in measuring the water footprint of dairy farmingPublication . Monteiro, António; Gökdal, Özdal; Webster, J.
- Salmon with Honey & Orange Sauce - RecipePublication . de Pinho Ferreira Guiné, Raquel; Freitas, A.; Nebot, C.; Leston, S.Since ancient times, honey has been a popular functional food due to its healthy properties based its bioactive compounds composition with antioxidant, antimicrobial, anti-inflammatory, and anticancer properties. Furthermore, the European honeybee, Apis mellifera, is the most important pollinator, crucial for food and plant production in general. Created within COST Action BeSafeBeeHoney (CA22105), this Recipe Book celebrates honey as a natural treasure and a versatile ingredient used in kitchens around the world. It brings together honey-based recipes shared by our network, alongside cultural stories that highlight how honey connects food, tradition, and sustainability.
- Determinants of Emotional Eating: A Study Involving Different CountriesPublication . de Pinho Ferreira Guiné, Raquel; Florença, Sofia de Guiné e; Ferreira, Manuela; Margarida Campos, Sofia; Cardoso, Ana Paula
- Risk Assessment for Water Reuse in Irrigating Green Areas on a University CampusPublication . Leite dos Santos, Lenise Maria; Ferreira, José; Ferreira Silva, Maria Elisabete; Lopes Brás, Isabel Paula; Berardi, U.; António, J.; SimõesThe increasing scarcity of water resources, exacerbated by climate change, calls for more sustainable and innovative approaches to water management. This study examines the feasibility and benefits of using Water for Reuse (WfR) for irrigation at the Polytechnic Institute of Viseu campus in Portugal. By using WfR, the university aims to reduce its reliance on potable water, promote sustainability, and enhance the resilience of its landscape management practices. However, assessing potential risks is crucial. Risks associated with the WfR from the Viseu Sul Wastewater Treatment Plant (WWTP) for green space irrigation on campus were evaluated, focusing on public health and water resource impacts. A semi-quantitative risk assessment methodology was applied, analysing microbiological, chemical, and physical parameters to ensure the treated water meets safety standards for its intended use. Three receptor groups were considered: maintenance workers, students/faculty, and visitors. Results showed the feasibility of producing and using WfR for irrigation, with the overall risk being below 3, considered negligible. The global public health risk was 0.72, with maintenance workers having the highest individual risk (0.75). The global risk for water resources was 2.30 for nitrogen and phosphorus, and 0.8 for microbiological risks. All risks were considered insignificant, making the use of WfR a viable and safe solution for sustainable water management.
- Biopreparados agroecológicos como solução biológicaPublication . Simões, Joana; de Vasconcelos Teixeira Aguiar da Costa, Daniela; Costa, Cristina Amaro daNa sociedade atual, a sustentabilidade ambiental e social é uma preocupação crescente, em particular na produção de alimentos que se traduz na crescente procura por produtos seguros para os ecossistemas e para o consumidor final. A utilização de biopreparados, com base na (re)utilização de recursos naturais existentes na exploração, é uma parte integrante de sistemas produção agroecológicos. Estudaram se sete biopreparados agroecológicos no projeto RESTORE - biopReparados Em SisTemas prOdução agRoEcológicos [projeto UIDB/00681/2020] – vinagre de figo-da-índia, vinagre de beldroega, sumo fermentado de laranja, extrato de alho, infusão de urtiga, decocção de cavalinha e biopreparado de alho e malagueta. O trabalho consistiu em: aplicação de inquérito aos agricultores sobre biopreparados utilizados; seleção e produção, análise físico-química e microbiológica e avaliação de efeitos in vivo de biopreparados. Foram realizados 17 inquéritos a produtores, na região Centro. Os biopreparados foram selecionados a partir da informação dos agricultores. Em laboratório, procedeu-se à quantificação de compostos fenólicos totais, análise da capacidade antioxidante e a da inibição de atividade microbiana, em bactérias e fungos, em três momentos temporais diferentes e com base no tipo de conservação estabelecida: logo após a preparação do biopreparado; três e seis meses após a conservação em fresco e seis meses após conservação por congelação. Os ensaios de campo foram realizados em viveiros de alface, em estufa, desde a sementeira até à transplantação. O sumo fermentado de laranja e os vinagres apresentam os melhores resultados em composição fenólica e capacidade antioxidante. Em termos de inibição de atividade microbiológica, o biopreparado de alho e malagueta é o que demonstra uma inibição mais consistente. A decocção de cavalinha demonstra apresentar melhores resultados enquanto bioestimulante no cultivo de alface. É essencial dar continuidade a estudos de avaliação dos efeitos dos biopreparados para melhorar o conhecimento sobre os mesmos e os seus efeitos, bem como para fundamentar uma tomada de decisão mais adequada.