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- 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.
- 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.