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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.
- Healthy motivations for food consumption in 16 countriesPublication . de Pinho Ferreira Guiné, Raquel; Gonçalves, Joana; Florença, Sofia G.; Ferreira, Manuela; Cardoso, Ana Paula; Bartkiene, Elena; Djekic, Ilija; Tarcea, Monica; Rumbak, Ivana; Sarić, Marijana Matek; Černelič-Bizjak, Maša; Isoldi, Kathy; EL-Kenawy, Ayman; Ferreira, Vanessa; Klava, Dace; Korzeniowska, Małgorzata; Vittadini, Elena; Leal, Marcela; Papageorgiou, Maria; Anjos, OféliaAbstract: There are many factors that can influence people’s attitudes towards healthy eating, including personal nature, sociodemographic influences, and lifestyle. This work investigated to what extent the motivations for healthy food consumption are shaped in individuals from different countries. A questionnaire survey was carried out on a sample of 11,919 participants from 16 countries. The results indicated that the strongest motivations for healthy food consumption were related to the perception of consuming healthy food, eating foods rich in vitamins and minerals, allied to food safety and hygiene concerns. Significant differences were found in healthy motivations between countries. Additionally, the sociodemographic variables that had a higher influence on health motivation levels were country, age, and gender. Concerning the anthropometric and lifestyle variables influencing healthy motivation for food consumption, the discriminating variables were: believing in having a healthy diet, physical exercise, and chronic diseases. In conclusion, the work showed important differences in the motivations for a healthy diet in different countries, but other variables also play a role in the motivation for the consumption of foods for health and well-being.
- 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.
- Counseling and Prescription of Physical Exercise in Medical Consultations in Portugal: The Clinician’s PerspectivePublication . Oliveira, Rita Quintas; Teixeira-Lemos, Edite; Oliveira, Jorge; Morais, Joana; Miguel, Diogo; Lemos, Luís Pedro; Pinheiro, João PáscoaAbstract: Background/Objectives: Physical exercise (PE) is essential in promoting health and quality of life and protecting against chronic diseases. Health professionals are identified as key figures in promoting and prescribing PE, yet various factors may impact this during consultations. This study aims to assess Portuguese specialist physicians’ understanding of the importance of PE prescriptions. It will also investigate the approaches they utilize in promoting and prescribing PE, their knowledge of incorporating this practice into their consultations, and the major facilitators or barriers to prescription. Methods: A cross-sectional observational study was conducted using a validated questionnaire distributed via email by the Centre Regional Section of the Portuguese Medical Association to physicians. The data were analyzed using descriptive and inferential statistics. Results: In total, 414 responses were collected, with participants representing different medical specialties. The participants were primarily women (62.8%) with a mean age of 49.9 ± 14.9 years. While 85.5% of physicians promoted and prescribed PE, recognizing its cardiovascular and metabolic health benefits, only 24.0% received specific training, and 73.7% were unaware of relevant guidelines. Older male physicians (over 60 years old) expressed more confidence in PE prescriptions, while younger ones were more familiar with electronic prescribing tools. Identified barriers included patient compliance (42.3%), a lack of accessible PE resources (18.4%), and limited consultation time (17.4%). Most physicians (64.4%) relied on oral counseling for prescriptions. Conclusions: Most Portuguese specialist doctors recognize the benefits of PE prescriptions. However, barriers like inadequate training and patient compliance hinder PE implementation. Enhanced training and resources are vital for effectively integrating PE into clinical practice.
- 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.
- 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.
- 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.