ESAV - DIA - Artigo em revista científica, indexada ao WoS/Scopus
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- 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.
- 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.
- Knowledge about consumption of fruits and vegetables: comparison between Portuguese and French consumersPublication . Florença, Sofia de Guiné e; Gonçalves, João Carlos; Teixeira-Lemos, Edite; Cunha Silva Reis Lima, Maria Joao; Costa, Cristina Amaro da; de Pinho Ferreira Guiné, Raquel
- Development of a Mediterranean Diet Recipe Index (MedRI)Publication . Florença, Sofia de Guiné e; Filipa P. Costa; de Pinho Ferreira Guiné, Raquel; Cunha Silva Reis Lima, Maria Joao; Teixeira-Lemos, Edite; Costa, Cristina Amaro daBackground/Objectives: The Mediterranean Diet (MD) is globally recognized for its nutritional, environmental, and cultural value. Although several indices assess adherence to the MD and its food environments, none evaluate the alignment of individual recipes with MD principles. This study aimed to develop and validate the Mediterranean Diet Recipe Index (MedRI), a novel scoring tool designed to quantify the concordance of recipes with MD guidelines. Methods: The MedRI was conceptualized through a comprehensive literature review and expert panel assessment, integrating two main dimensions: consumption context and recipe composition. The index evaluates ingredient selection, preparation methods, and food group inclusion, with criteria adapted to specific recipe categories. Validation was conducted using a structured questionnaire administered to 244 adults living in Portugal. Statistical analyses included descriptive statistics, Spearman correlations, intra-class correlation coefficients (ICCs), Cohen’s kappa, Chi-square tests, Cramer’s V, and principal component analysis (PCA). Results: Validation results demonstrated strong internal consistency and construct validity, confirming the reliability and applicability of the MedRI in assessing recipe alignment with MD principles. Conclusions: The MedRI thus represents a reliable and innovative tool to assess and promote culinary practices consistent with the MD. It holds potential applications in nutrition education, public health policymaking, and gastronomic research, supporting the advancement of sustainable and health-promoting dietary models.
- Nutritional Approaches in Neurodegenerative Disorders: A Mini Scoping Review with Emphasis on SPG11-Related ConditionsPublication . Saraiva Ribeiro, Paulo Renato; Ferreira,Carmen ; Antunes, Carlos ; Dias, Gonçalo ; Cunha Silva Reis Lima, Maria Joao; Guiné, Raquel; Teixeira-Lemos, EditeBackground: Neurodegenerative diseases, including spastic paraplegia type 11 (SPG11), are complex disorders characterized by progressive neurological decline and significant metabolic disturbances. Spatacsin, the protein encoded by the SPG11 gene, plays a critical role in autophagy and lysosomal homeostasis, which are essential for neuronal health. Its impairment leads to defective cellular clearance and neurodegeneration. Recently, personalized and precision nutrition have emerged as promising approaches to enhance clinical outcomes by tailoring dietary interventions to individual genetic, metabolic, and phenotypic profiles. Objectives: This mini scoping review aimed to synthesize current evidence on the application of personalized and precision nutrition in SPG11 and to explore how insights from related neurodegenerative diseases could inform the development of future dietary and metabolic interventions for this rare disorder. Methods: Following PRISMA-ScR guidelines, a scoping review was conducted using PubMed, Scopus, and Web of Science databases (2020–2024). Eligible studies included investigations addressing nutritional, genomic, or metabolic interventions in neurodegenerative diseases. Of 30 screened papers, nine met the inclusion criteria, primarily focusing on nutritional and metabolic interventions related to neurodegenerative and neuromuscular conditions. Results: To date, no dietary intervention trials have been conducted specifically for SPG11. However, evidence from studies on related neurodegenerative diseases suggests that antioxidant, mitochondrial-supportive, and microbiota-targeted dietary approaches may beneficially influence key pathological processes such as oxidative stress, lipid dysregulation, and autophagy—core mechanisms that are also central to SPG11 pathophysiology. Conclusions: Although current evidence remains preliminary, personalized nutrition is a promising supplementary strategy for managing neurodegenerative diseases, including SPG11. Future research should incorporate systems-based approaches that combine dietary, metabolic, and neuroimaging assessments, with sex and comorbidity-stratified analyses, multi-omics profiling, and predictive modeling. These frameworks could help design safe, effective, and personalized nutritional interventions aimed at enhancing metabolic resilience and slowing disease progression in SPG11.
- A cross-cultural study of unwillingness to consume insects in Croatia, Lithuania, Portugal, Romania, and MexicoPublication . Rosa María Mariscal-Moreno; Anayansi Escalante-Aburto; César Ozuna; Guiné, Raquel; Cristina Chuck-Hernández; Marijana Matek Sarić; Elena Bartkiene; Monica Tarcea; Lucio Rodríguez-SifuentesIntroduction Insects are a nutritious and environmentally sustainable alternative to traditional animal proteins. Because of this, their use as human food is being implemented in Europe, although this practice is not well-received in the countries of that continent. On the other hand, there are countries like Mexico, with a long tradition of insect consumption, which can serve as a model for increasing insect consumption in European countries. Methods A survey on insect consumption was conducted in Mexico, Croatia, Lithuania, Portugal, and Romania, and focused on people who had never consumed insects. The Chi-square test was performed for demographic variables; multinomial logistic regressions were used to establish relations between sociodemographic variables and respondents who had not consumed insects. Data from surveyed individuals from Mexico who have not included insects in their diet were analyzed to propose strategies to boost insect consumption in European countries. Results and discussion The percentage of respondents who had not consumed insects in Mexico was 29.7%, whereas in European countries, it ranged from 70.5 to 89.3%. The Chi-square test revealed a statistically significant difference for all analyzed sociodemographic factors. Gender, age, educational level, geographical area, and income all influenced a person to be a non-consumer of insects. We suggest using isolated insect protein or insect flour to formulate/develop food products, inform about the nutritional and health benefits of insects, integrate insects into the countries’ traditional cuisine, and reduce the costs of insects to increase their consumption in European countries.
- Antioxidant and Antimicrobial Activity Characteristics of Seven Biopreparations Used in Organic FarmingPublication . Simões, Joana; Peleja, Ana; Neves, Cláudia; de Vasconcelos Teixeira Aguiar da Costa, Daniela; de Paiva Martins Esteves Correia, Helena Maria; Pinto, António; Ferreira Wessel, Dulcineia; Costa, Cristina Amaro da; Delgado, Fernanda; Carneiro, João Paulo; Horta, Carmo; Bahcevandziev, Kiril; Vidal, Maria; Filipe, OlgaAgroecological transition is a major societal challenge and it is urgent to support technical solutions to answer farmers demand towards the necessary changes. The project RESTORE - biopReparados Em SisTemas prOdução agRoEcológicos aimed to study and validate the production, conservation, and use of seven biopreparations by characterizing and testing them in lettuce nurseries. The biopreparations used include prickly pear vinegar, purslane vinegar, fermented orange juice, garlic extract, nettle infusion, horsetail decoction and a biopreparation of garlic and chilli. The in vitro microbiological characterization and chemical analysis of the biopreparations, which included phenolic composition and antioxidant capacity, allowed us to understand their properties and to propose the most appropriate conservation strategy. The tests were conducted in four different moments: during the biopreparations’ manufacturing, after six months of frozen storage, and after three and six months of fresh storage. One-Way ANOVA in SPSS 29.0 and PCA comparison tests were used to analyze the results. Fermented orange juice and vinegars were the biopreparations that showed the greatest outcomes in terms of antioxidant capacity and phenolic composition. Purslane vinegar had the highest average inhibition against germs. The concentration of phenolic compounds, the antioxidant capacity, and the antibacterial activity of the biopreparations varied with time and type of conservation. It is crucial to conduct more trials, using different species and recipes, to support farmers’ decision making and adoption of agroecological solutions.