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Editorial information

Edition CI&DETS – Centro de Investigação em Educação, Tecnologias e Saúde Instituto Politécnico de Viseu Viseu, Portugal Editorial Coordination Raquel Guiné Authors Raquel Guiné, Ana Cristina Ferrão Composition Raquel Guiné Cover Raquel Guiné ISBN 978-989-96937-4-6 Copyright © 2018 Free distribution May 2018

Conference Website www.esav.ipv.pt/idfs

Design & Contents Raquel Guiné Creation & Maintenance Tiago Moreira

http://www.esav.ipv.pt/idfs

Support

Instituto Politécnico de Viseu

Escola Superior Agrária de Viseu

Escola Superior de Tecnologia e Gestão de Viseu

CI&DETS, Centro de Investigação em Educação, Tecnologias e Saúde

Caixa Geral de Depósitos

A Joaninha, Pastelarias e Padarias

Sequeira & Sequeira, Comércio de Produtos Alimentares S. A.

Sumol + Compal

Escola Profissional Mariana seixas

Presentation

Increasingly, innovation and development are strategic areas for finding new products capable of

conquering the market, contributing to the success of companies while meeting the needs of

consumers. Innovation is currently heavily present, both in terms of products and processes linked

to the production and distribution of foodstuffs. The academic community has a fundamental role

to play in this reality. Therefore, events of this nature are central to the recent developments

related to the food sector, focused on scientific and technological investment and not forgetting

innovation in the tradition.

The event aims to establish bridges between the academic community and society in general and

the business world in particular, being a forum for discussion on food related issues in its various

aspects. It also intends to be a pole of dissemination of works carried out with the intervention of

students, and help them to become familiar with the world of science and applied knowledge.

This event represents the consolidation of the 2nd edition of the Workshop Inovação e

Desenvolvimento Científico e Tecnológico no Sector Agroalimentar that took place in 2017, but it

appears as a stronger bet, now with internationalization. The scope of the event is therefore

extended to the international community in order to publicize the work done at the polytechnic

institute of Viseu and, on the other hand, to bring other realities to Viseu, in an evolutionary

exchange of knowledge.

The Meeting brings together stakeholders in the academic community, from students to

professors and researchers, but also to the surrounding community, namely the business and

productive sector, as well as institutions related to food topics. In this way, the Student Body of

the Course of Innovation, Development and Utilization of Food Products of the course of Food

Quality and Nutrition of the ESAV, under the coordination of the responsible teacher, organizes

the 1st International Meeting on I&D in the Food Sector | 3º Workshop de Inovação &

Desenvolvimento no Setor Agroalimentar, which takes place in the facilities of the Superior

School of Technology of Viseu.

The program includes the participation of two international invited speakers: Prof. Elena Bartkiene

from the Department of Food Safety and Quality, Lithuanian University of Health Sciences, Kaunas,

Lithuania and Marijana Matek Sarić from the Department of Health Studies, University of Zadar,

Croatia, plus one Portuguese, Prof. Maria Gabriela Lima from Department of Food Technology

Biotechnology and Nutrition from Polytechnic Institute of Santarém.

The papers submitted to the meeting may be in Portuguese or English, for oral or e-poster

presentation. Another novelty of this edition is the association to the event of the journal

Millennium - Journal of Education, Technologies and Health, scientific journal of the IPV.

Thanks for your participation, we welcome you all in Viseu.

The Coordinator of the Organizing Committee.

Raquel Guiné

Organizing Committee

The Organizing Committee is coordinated by Raquel Guiné.

The Organizing Committee includes the students of the Curricular Unit of Innovation,

Development and Utilization of Food Products of the course in Food Quality and Nutrition of ESAV:

Adriana Rodrigues

Ana Oliveira

Ana Teixeira

Beatriz Castro

Marina Ferreira

Martina Cervíková

Paulo Ribeiro

Rute Rodrigues

Sarah Ibeas

Collaborates in the Organization, with functions of Secretariat: Ana Cristina Ferrão.

Scientific Committee

President: Raquel Guiné Agrarian School, Polytechnic Institute of Viseu (Portugal)

Aida Silva Agrarian School, Polytechnic Institute of Coimbra (Portugal)

António Monteiro Agrarian School, Polytechnic Institute of Viseu (Portugal)

Ayman EL-Kenawy Dep. Molecular Biology, Genetic Eng. and Biotechnology Institute, University of Sadat City (Egypt)

Célia Quintas School of Engineering, University of Algarve, Faro (Portugal)

Cláudia Nunes Dep. of Chemistry, University of Aveiro (Portugal)

Cristina Amaro da Costa Agrarian School, Polytechnic Institute of Viseu (Portugal)

Cristina Laranjeira Agrarian School, Polytechnic Institute of Santarém (Portugal)

Dace Klava Latvia University of Agriculture, Faculty of Food technology, Jelgava (Latvia)

Dijana Jovanoska Ministry of Health, Skopje (Macedonia)

Edite Teixeira de Lemos Agrarian School, Polytechnic Institute of Viseu (Portugal)

Elena Bartkiene Dep. of Food Safety and Quality, Lithuanian University of Health Sciences, Kaunas (Lithuania)

Elena Vittadini Department of Food Science, University of Parma (Italy)

Eliza Markidou Limassol College, Department of Nutrition and Clinical Dietetics, Nicosia (Cyprus)

Elsa Ramalhosa Agrarian School, Polytechnic Institute of Bragança (Portugal)

Fernando Gonçalves Agrarian School, Polytechnic Institute of Viseu (Portugal)

Gabriela Lima Agrarian School, Polytechnic Institute of Santarém (Portugal)

Goreti Botelho Agrarian School, Polytechnic Institute of Coimbra (Portugal)

Ilija Djekić University of Belgrade - Faculty of Agriculture, Belgrade (Serbia)

Ivana Rumbak Faculty of Food Technology and Biotechnology, University of Zagreb (Croatia)

João Carlos Gonçalves Agrarian School, Polytechnic Institute of Viseu (Portugal)

Célia Quintas School of Engineering, University of Algarve, Faro (Portugal)

Kathy Keenan Isoldi Dep. of Nutrition, School of health Professions and Nursing, Long Island University (USA)

Lucia Frez Muñoz Food Quality and Design Group, Wageningen University & Research, Wageningen (Netherlands)

Luísa Paula Valente School of Technology, Polytechnic Institute of Viseu (Portugal)

Małgorzata Korzeniowska Wroclaw University of Environmental and Life Sciences, Wrocław (Poland)

Manuela Ferreira Health School, Polytechnic Institute of Viseu (Portugal)

Marcela Adriana Leal School of Nutrition. Faculty of Health Sciences. Maimonides University (Argentina)

Margarida Vieira School of Engineering, University of Algarve, Faro (Portugal)

Maria João Barroca Agrarian School, Polytechnic Institute of Coimbra (Portugal)

Maria João Carvalho Agrarian School, Polytechnic Institute of Beja (Portugal)

Maria João Lima Agrarian School, Polytechnic Institute of Viseu (Portugal)

Maria Papageorgiou Alexander Technological Educational Institute, Dept. of Food Technology, Thessaloniki (Greece)

Marijana Matek Sarić University of Zadar, Department of Health Studies, Zadar (Croatia)

Maša Černelič Bizjak Faculty of Health Sciences, University of Primorska (Slovenia)

Monica Tarcea Dep. Community Nutrition and Food Safety, Univ. of Medicine and Pharmacy Tirgu-Mures (Romania)

Ofélia Anjos Agrarian School, Polytechnic Institute of Castelo Branco (Portugal)

Paula Correia Agrarian School, Polytechnic Institute of Viseu (Portugal)

Silvina Ferro Palma Agrarian School, Polytechnic Institute of Beja (Portugal)

Vanessa Ferreira Dep. Nutrition, Faculty Biological and Health Sciences - UFVJM, Diamantina (Brazil)

Viktória Szűcs Hungarian Chamber of Agriculture, Directorate of Food Industry, Budapest (Hungary)

Program

1st International Meeting on Innovation & Development in the Food Sector

5th June 2018 1

Contents

KEYNOTE SPEECHES Page

Formulation of multifunctional nutraceuticals with addition of bovine colostrum, essential oils and probiotics Elena Bartkiene, Paulina Zavistanaviciute, Vita Lele, Vytaute Sakiene, Modestas Ruzauskas, Jurga Bernatoniene, Grazina Juodeikiene, Pranas Viskelis, Valdas Jakstas

11

Use of human milk in the assessment of Croatian population exposure to toxic environmental contaminants Marijana Matek Sarić, Judita Grzunov Letinić, Snježana Herceg Romanić, Darija Klinčić

13

Emulsões alimentares inversas. Desenvolvimento de novos produtos Gabriela Basto de Lima, Sofia Ganhão, Maria João Santos, Paula Mata, Adelaide

14

ORAL COMMUNICATIONS Page

The contribution of a portion of meat and eggs for the climate change José Ferreira, Bruno Esteves, Luísa Cruz-Lopes, Idalina Domingos

18

Desenvolvimento de iogurtes com polpa de figo-da-índia Soraia I. Pedro, Ana Rodrigues, Fátima Peres, Ofélia Anjos

21

Application of Scutellaria baicalensis Georgi in the manufacturing of poultry Homogenized Sausage Malgorzata Korzeniowska

23

Natural antioxidants from pineapple peel: extraction and stabilization by spray drying Sofia C. Lourenço, Margarida Moldão-Martins, Vítor D. Alves

24

Tomato pomace extract microencapsulated by spray drying: storage stability and in vitro release study Luiz C. Corrêa-Filho, Margarida Moldão-Martins, Vítor D. Alves

26

Antimicrobial activity of biopolymers incorporated with natural extracts Erica Vieira, Victor L. Souza, João Pires, Maria P. Duarte, Ana L. Fernando

29

Efeito da adição de pólen como agente de inibição oxidativa em morcela de assar Rodrigo Fernandes, Teresa Delgado, Susana M. Cardoso, Letícia Maria Estevinho, Solange Carpens, Ofélia Anjos

32


5th June 2018 2

Tracing the geographical origin of PDO products with multielement fingerprinting and chemometrics: the case of Rocha Pear Inês Coelho, Ana S. Matos, Rita Teixeira, Ana Nascimento, João Bordado, Olivier Donard, Isabel Castanheira

34

Phenolic and sensory profile of blackberries (Rubus L.) produced by conventional and organic agricultural practices Pinto T., Vilela A., Pinto A., Nunes F. M., Cosme F., Anjos R.

36

Evaluation of antioxidant activity of ‘Rocha’ Pear Andreia Rego, Inês Coelho, Rui G. Santos, João Bordado, Isabel Castanheira

38

Nutritional and phytochemical properties of Phaseolus vulgaris L. Genotypes Eunice R.M. Santos, Ana Barros, Luis M. Ferreira, Teresa Lino-Neto, Guilhermina Marques

41

Padrões de qualidade e identidade na flor de cardo (Cynara cardunculus L.) Paulo Barracosa, Maria Inês Dias, Euclides Pires, Marlene Barros, Lillian Barros, Isabel C.F.R. Ferreira

43

Análise sensorial de chouriças de carne curadas: de vinhais IGP, raça bísara não certificada e industrial Marieta A. M. Carvalho

46

Biscuits healthy: avaliação sensorial e nutricional da incorporação do sorelho Ana Cristina Correia, Joana Lourenço, Ana Souta, Buse Naz Gürbüz, Elisabete Almeida, Joana Lourenço, Liliana Marques, Raquel Pereira, Rubina Gomes, Raquel Guiné, Edite Teixeira de Lemos

48

Cytotoxic and antioxidant activities of white Portuguese crowberry extracts Aida Moreira da Silva, Liliana Santos, Ana Lúcia Batista de Carvalho, Maria João M. C. Barroca

51

Seaweeds in gluten free pasta: sensory assessment of a novel food product Ana Ramalho Ribeiro, Mariana Marques, Rita Viviana, Sónia Marques, Rui Costa, Goreti Botelho

53

Consumer profile and behaviour toward gourmet products António Fernandes, Maria Isabel Ribeiro, Paula Cabo

56

Pineapple by-products: a bioreactor to produce bioactive ingredients Diana I. Santos, Jorge A. Saraiva, António A. Vicente, Margarida Moldão-Martins

59

Desenvolvimento de misturas com plantas aromáticas para redução de sal em sopas Cláudia A. Viegas, André Gerardo, Carmo Serrano, Margarida Sapata

61


5th June 2018 3

Quantificação de gama-orizanol e ácido fítico em variedades portuguesas de arroz M. Manuela Lageiro, Catarina Baptista, Ana Castanho, M. Celeste Serra, Carla Brites

64

Antioxidant and antimicrobial effect of hydro-alcoholic extracts in fresh poultry meat Sofia Mourão, João Pires, Raquel Palma, Ricardo Gomes, Victor L. Souza, Ana L. Fernando

67

OnMyWhey – Part of ecotrophelia innovative food products Gregor Sok, Nina Ogorevc, Neža Miklavič, Lea Prelovšek, Sabina Vrecl

69

Characterization of lactic acid bacteria strains with biotechnological potential as starter or probiotic cultures. Search of virulence factors and antibiotic susceptibility D. Brito, R. Cepêda, L. Abrunhosa, A. Inês

72

Development of spaghettis with alternative flours A. Mira, M. Brito Costa, F. Fragoso, J. Ferro Palma, J. Dias, C. Ribeiro, S. Ferro Palma, C. Lampreia, A. Floro, M. J. Barata de Carvalho

75

E-POSTER COMMUNICATIONS Page

Development of jelly fruits made with red berries and aromatic herbs: textural analysis Cátia Reis, Paula Correia, Sofia Florença, Raquel Guiné

80

Blowing agent effect on polyurethane foams from orange peel waste Idalina Domingos, Joana Duarte, José Ferreira, Luísa Cruz-Lopes, Bruno Esteves

83

Caracterização nutricional e microbiológica do queijo serra da estrela DOP: uma visão da sua importância MJ Reis Lima, L Fontes, A Pinto, JM Costa, J Oliveira, P Barracosa, A Monteiro, J Madanelo

86

Influence of extracting variables in the phenolic and antioxidant properties of strawberry Ana Cristina Ferrão, Fernando Gonçalves, Paula Correia, Raquel Guiné

89

Assessment of the understanding about "consume preferably before" and the "expiration date" by consumers in a Buenos Aires city supermarket Eugenia Rodríguez Fanlo, Camila Celentano, Jacqueline Garrido, Marcela Leal

92

Influence of kaolin particle film on natural yeast flora and phenolic composition of grapes and wines from the Douro demarcated region I. Rodrigues, F. Cosme, T. Santos, V. Falco, A. Inês

95

Exogenous applications of mineral supplements to improve grape berry properties Viviana Martins, Ana Garcia, Hernâni Gerós

96


5th June 2018 4

Estudo comparativo dos resultados da análise de mostos produzidos na Beira Interior por FTIR-ATR e metodologias oficiais Fátima Alexandra Valério, António Ramos, Cecília Gouveia, Cristina Canavarro, Fátima Peres, Ofélia Anjos

98

Elaboração de “natillas” para pessoas que praticam uma alimentação vegan 100 Sarah R. Ibeas, Raquel P. F. Guiné Exogenous application of small peptide formulations modifies anthocyanin synthesis and concentration in suspension-cultured grape berry cells Mariana Vale, Artur Conde, Hernâni Gerós

102

Influence of kilning temperature on chemical composition of a Greek barley malt and its wort properties Adriana Skendi, Maria Papageorgiou

103

The effect of malting on the crystallites and microstructure of barley using x-ray diffraction and microscopic analysis Adriana Skendi, Maria Papageorgiou, Efthimios Papastergiadis

105

Effect of catalyst on polyurethane foams from orange peel waste Idalina Domingos, Joana Duarte, José Ferreira, Luísa Cruz-Lopes, Bruno Esteves

107

Biocontrol strategy to inhibit Brettanomyces bruxellensis proliferation in wine: a survey in a GRAS food microbial collection R. Cepêda, D. Brito, F.M. Nunes, F. Cosme, L. Filipe-Ribeiro, A. Inês

109

Determination of gross calorific value of liquified orange and lemon peels Idalina Domingos, Bruno Esteves, Luísa Cruz-Lopes, José Ferreira

111

Inovação num produto tradicional – Requeijão aromático Paulo R. S. Ribeiro, Raquel P. F. Guiné

114

Romanian patients attitudes towards gluten free food products Tarcea Monica, Rus Victoria, Fazakas Zita, Farr Ana Maria, Ruța Florina

117

Greener polyurethane foams from liquefied orange peel waste Idalina Domingos, Joana Duarte, José Ferreira, Luísa Cruz-Lopes, Bruno Esteves

119

The imperious appreciation of table grapes Dona Maria Sónia Gonçalves, Alfredo Aires, Ana Lúcia Pinto-Sintra

122

Metodologia de selecção e treino de um painel de análise sensorial para avaliação de arroz Ana Castanho, Carla Brites, Rui C. Lima, Célia Rocha, Ana Carvalho, Luís M. Cunha

125


5th June 2018 5

The ecological footprint of different types of vegetables José Ferreira, Bruno Esteves, Luísa Cruz-Lopes, Idalina Domingos

179

Comparação do valor energético e nutricional de pescado Ivone Marques, Goreti Botelho, Raquel Guiné

130

Tartrate stabilisation of rosé wine using ion exchange resins Rita Borges, Conceição Fernandes, Celeste Marques, Carlos Matos, Alice Vilela, Fernando M. Nunes, Fernanda Cosme

133

Sanitary-hygienic control of two collective catering units in North of Portugal Ermelinda L. Pereira, Fátima Lopes da Silva, Adaelson Firmino da Silva, Elsa Ramalhosa

135

Assessment of the microbiological quality of ewe´s whey Paula M. R. Correia, Cátia Coruche, Francisca Costa, Sidney Aparecido

138

Development of shiitake mushroom stuffed pies, rissoles and samosas Inês Gonçalves, Paula Correia, Raquel Guiné

139

New adhesive formulation from liquefied orange peel waste Bruno Esteves, Joana Duarte, Idalina Domingos, José Ferreira, Luísa Cruz-Lopes

142

Innovation in Trás-os-Montes traditional products: consumer perception about new products derived from alheira Letícia Estevinho, Maria Isabel Ribeiro, António Fernandes, Fernando Sousa

144

Spent coffee grounds as a source of polyol for high value products Luísa Cruz-Lopes, Idalina Domingos, José Ferreira, Bruno Esteves

147

Agar-immobilized basil–lactobacillus bioproducts as goat milk taste-masking agents and natural preservatives for the production of unripened goat cheese Paulina Zavistanaviciute, Vita Lele, Ruta Laurikietyte, Erika Mozuriene, Aldona Baltusnikiene, Elena Bartkiene

149

Avaliação calórica das refeições de um refeitório T. Godinho, M. Leão, M. J. Barata de Carvalho, S. Ferro Palma

151

Chemical characterization of pine bark (Pinus pinaster Aiton subsp. atlantica ) - Antioxidant properties and phenolic profile of its extracts Catarina Vieito, Élia Fernandes, Preciosa Pires, Manuela Vaz Velho

153

Inovação num produto convencional: salame com farinha de alfarroba Rute M. F. Rodrigues, Raquel P. F. Guiné

155


5th June 2018 6

Phenolic profile and biological activities of winery by-products: sustainable wineries through waste valorization Irene Gouvinhas, Rafaela Santos, Marcelo Queiroz, Maria José Saavedra, Miguel Rodrigues, Ana Barros

185

Pão-Whey: avaliação sensorial, física e nutricional Ana Cristina Correia, Raquel Guiné, Cláudia Rodrigues, Carina Santos, Christelle Marques, Filipa Manita, Filipa Sousa, Márcia Félix, Sílvia Silva, Susana Rodrigues, Celeste Rocha, Edite Teixeira de Lemos

187

Kaolin foliar application stimulates sugar transport capacity in grape berries and variably modifies primary metabolism Artur Conde, Diana Pimentel, Lia-Tânia Dinis, Sara Bernardo, Carlos Correia, Richard Breia, Mariana Vale, Hernâni Gerós, José Moutinho-Pereira

158

Effects of the antioxidants (rosemary extract, taurine, creatine, coenzyme Q10) in minced pork and beef Sonata Gustienė, Gintarė Zaborskienė, Anita Rokaitytė, Monika Černiauskaitė, Irfan Hamidioğlu

160

Study of the addition of mannoproteins in chromatic characteristics and phenolic content of a red wine Fernando J. Gonçalves, Andreia Almeida, Miguel Oliveira

162

Consumer preferences: product attributes determinants of honey consumption Maria Isabel Ribeiro, António Fernandes, Paula Cabo

165

Antimicrobial and antioxidant activity of a new additive rich in natural extracts Ricardo Gomes, João Pires, Victor L. Souza, Ana L. Fernando

168

Innovation in Trás-os-Montes traditional products: consumer perception on extra-long maturation sheep cheese Álvaro Mendonça, António Fernandes, Fernando Sousa, Sandra Gomes

170

Innovation in Trás-os-Montes traditional products: consumer perception on extra long maturation goat cheese Álvaro Mendonça, António Fernandes, Fernando Sousa, Sandra Gomes

173

Valorização de sub-produtos apícolas - produção de hidromel Letícia Estevinho, Maria Isabel Ribeiro, António Fernandes

175

Inovação em produtos tradicionais transmontanos: aceitabilidade do queijo de cabra picante por parte do consumidor Álvaro Mendonça, António Fernandes, Fernando Sousa, Sandra Gomes

179

New trends in food product development towards new consumers and new markets Raquel Guiné, Sofia Florença

182


5th June 2018 7

Sensory evaluation of meat from entire male pigs raised with different feeding and housing conditions Ricardo Pinto, Núria Reis, Carla Barbosa, Rita Pinheiro, Manuela Vaz Velho

190

Physicochemical characteristics of oven regenerated rissol without pre‑frying, consumer acceptability and comparison with the traditional deep-fried Ana Patrícia Sousa, Manuela Vaz Velho, Rita Pinheio

191

Innovative Chlebíčky - traditional product from Czech Republic Martina Červíková, Raquel P. F. Guiné

193

Controversy about Chromium (III) as an essential micronutrient for animals and humans Zbigniew Krejpcio

196

Estudo da inibição do escurecimento de sumo de ananás através da utilização de um extrato de folhas de Kenaf Patrícia Tavanez, Carolina P. Rodrigues, Victor L. Souza, Ana Luísa Fernando

197

The relevance of the process of strawberry sorbet production on colour stabilisation Elisabete Coelho, Lisa Barbosa, Cláudia Nunes, Guido R. Lopes, Sónia Mendo, Tito Gomes, Bernardo Embaixador, Manuel A. Coimbra

199

Inoculation with rhizobial strains and arbuscular mycorrhizal fungi on faba bean (Vicia faba L.) as a tool for reducing chemical fertilizers input Sandra Pereira, Ângela Mucha, Eduardo Rosa, Guilhermina Marques

201

Pastelaria “Stop Sugar” Paulo R. S. Ribeiro, Marina D. S. Ferreira, Maria L. J. Pato

203

GUMSNATURE Teixeira, A., Castro, B., Pato, L.

206

A qualidade nutricional de produtos de pastelaria: destaque para os teores de gordura e sal Tânia Gonçalves Albuquerque, M. Beatriz P.P. Oliveira, Helena S. Costa

208

Monitorização do teor de açúcares em néctares, sumos e refrigerantes Susana Jesus, Andreia Rego, Carla Motta, Inês Delgado, Isabel Castanheira

210

Evaluation of the effect of addition of fresh and dried starter cultures on physicochemical and sensory properties of alheira, a smoked sausage-like product Diana Barros, Cristina Sobrosa, Rita Pinheiro, Susana Fonseca, Carla Barbosa, Manuela Vaz Velho

213


5th June 2018 8

Antioxidant and cytotoxic effects of Salicornia ramosissima extracts in cancer cells Maria João Barroca, Ana Lúcia Batista de carvalho, Joana Romano Dias, Marta Clemente, Aida Moreira da Silva

214

Otimização do processo tecnológico de produção de um alimento fermentado a partir de suspensões aquosas de miolo de amêndoa António Pinto, Márcia Félix, Tiago Ribeiro, Rui Coutinho

216

Influence of environmental and political determinants on food choices in a sample of Portuguese population Ana Cristina Ferrão, Raquel Guiné, Paula Correia, Manuela Ferreira

218

O cardo como modelo para uma valorização da fileira agroalimentar numa instituição politécnica do interior Paulo Barracosa, Manuela Antunes, Rui Coutinho, António Pinto

221

Protein content, phytochemical composition and antioxidant activity of chickpea (Cicer arietinum L.) genotypes Sara Laranjeira, Sara Reis, Bernardo Leal, Valdemar Carnide, Luís Ferreira, Ana Barros, Guilhermina Marques

224

Desenvolvimento de um produto inovador: folar da páscoa doce com recheio de noz Ana R. A. Teixeira, Raquel P. F. Guiné

226

Antioxidant capacity, total polyphenols and nutritional value of Azorean Lepidium sativum seeds Elisabete Lima, Lisete Paiva, Jorge Medeiros, José Baptista

228

Influence of the micro-oxygenation strategy and wood seasoning on chemical age parameters in red wines ageing with Q. pyrenaica staves Rosario Sánchez-Gómez, Ignacio Nevares, Ana M. Martínez-Gil, Luis Miguel Cárcel, María del Alamo-Sanza

229

Comparison between milk, yogurt and non-dairy milk consumed in Portugal Inês Delgado, Inês Coelho, Marta Ventura, Sara Rodrigues, Marta Ferreira, Isabel Castanheira

231

Differences in antioxidant activity of two varieties of pine nut seeds grown in Portugal Mariana M. Ribeiro, Andreia Rego, Isabel Castanheira

234

Desenvolvimento de um produto inovador: Beijinhos das Caldas de chocolate Ana M. N. Oliveira, Raquel P.F. Guiné

236


5th June 2018 9

New ways of enriching deserts recipes using ingredients with high nutritional value: the use of sweet potato Filipe Leonor, Cláudia Azevedo, Manuela Guerra

238

Creme doce de rosas para barrar. Aceitação pelo consumidor e adequação das características sensoriais de diferentes formulações Liliana Carvalho, Rui Vieira, João Morais, Bruna Pimentel, Luis Patarata

239

“VICASTA” – Bombons com recheio de castanha e vinho do porto. Aceitação pelo consumidor e adequação das características sensoriais Rita Ferreira, Vanessa Gomes, Inês Ribeiro, Daniel Miranda, Luis Patarata

242

Bolachas sem glúten enriquecidas com farinha de grilo - Características sensoriais de com base em teste Check-All-That-Apply (CATA) e avaliação da aceitação pelo consumidor Francisca Melo, Helena Carvalho, Lara Dias, Maria Ciríaco, Sofia Faria, Luis Patarata

245

Inovação no pastel de Vouzela: desenvolvimento de um recheio mais saudável Adriana de A. Rodrigues, Raquel P.F. Guiné

248

Iogurte para diabéticos – qual a aceitação do mercado? Oliveira, A., Rodrigues, R., Pato, L.

250

Pêra-rocha: influência do tempo de cozedura no conteúdo de fenólicos totais e capacidade antioxidante Rita G. Teixeira, Andreia Rego, Susana Jesus, Isabel Castanheira

252

Effect of quay temperature on microbial growth in samples of foodstuff Raquel Palma, João Pires, Sofia Mourão, Ricardo Gomes, Victor L. Souza, Ana L. Fernando

255

Valor proteico de refeições escolares vegetarianas Tatiana Pereira, Carolina P. Rodrigues, Victor L. Souza, Ana Luísa Fernando

257

Desenvolvimento de um produto inovador: bolo de gema Beatriz S. Castro, Raquel P. F. Guiné

259

Perceptions on functional drinks by Portuguese consumers Baptista, S. and Guerra, M.

262

Inovação de um produto tradicional português - Pitos de Santa Luzia sem adição de açúcar Marina D. S. Ferreira, Raquel P. F. Guiné

263


5th June 2018 10

KEYNOTE SPEECHES


5th June 2018 11

FORMULATION OF MULTIFUNCTIONAL NUTRACEUTICALS WITH ADDITION OF BOVINE COLOSTRUM, ESSENTIAL OILS AND PROBIOTICS

Elena Bartkiene1, Paulina Zavistanaviciute1, Vita Lele1, Vytaute Sakiene1, Modestas Ruzauskas2,

Jurga Bernatoniene3, Grazina Juodeikiene4, Pranas Viskelis4, Valdas Jakstas5

1Dep. Food Safety and Quality, Lithuanian University of Health Sciences

2Microbiology and Virology Institute, Lithuanian University of Health Sciences

3Dep. of Drug Technology and Social Pharmacy, Lithuanian University of Health Sciences

4Dep. Food Sciences and Technology, Kaunas University of Technology

5Dep. of Pharmacognosy, Lithuanian University of Health Sciences

Abstract

Combinations of antimicrobial compounds might promote effectiveness of the antimicrobial

product, and allow reduction of the dose of each compound. In addition, synergism in

antimicrobials could be utilized in an attempt to prevent or delay the emergence of resistant

populations of the pathogenic organisms in vivo (Mathur et al., 2017). Bovine colostrum (BC),

essential oils (EOs), and probiotics, as natural preservatives, could be included in the antimicrobial

and multifunctional products formulations. The concept of this work was to develop multifunctional

nutraceuticals based on bovine colostrum (BC), essential oils (EOs), probiotic lactic acid bacteria

(LAB) strains, and their combinations. The heteropolysaccharide (agar), as a multifunctional

polymer, was used for the nutraceuticals preparation. In addition the influence of ultrasonication,

fermentation with Lactobacillus plantarum LUHS135 and paracasei LUHS244 strains, and different

methods of dehydratation on the chemical composition of BC, including the fatty acid (FA) and free

amino acid (FAA) profile, as well as the content of micro- and macroelements was evaluated. Also,

we analyzed the changes in LAB count, microbial contamination (aerobic mesophilic sporeforming

bacteria, enterobacteria including Escherichia coli, and fungi/yeasts), the abundance of biogenic

amines (BAs), and the concentration of nucleotide monophosphates (NMs) in BC.

Significant effects of different treatments on the FAA profile were established, and an increase of

lysine concentration by 1.2% to 95.9% was observed in treated BC. All of the treatments reduced

the concentration of cadaverine, histamine, and tyramine in BC. The concentrations of macro- and

microelements in BC followed the following order Ca>Na>K>Mg and

Zn>Fe>Sr>Ba>Mn>Cu>Al>Se>Mo>Cr>Ni>Sn>Co>Pb>Cd. By combining the fermentation with L.

plantarum strain LUHS135 and vacuum drying it was possible to increase the abundance of NMs by


5th June 2018 12

more than 100%. All of the treatments reduced the microbial contamination of BC. Thus, the

combination of ultrasonication, fermentation, and dehydratation can be used for improving the

properties and safety of BC. The antimicrobial activities of BC, EOs (C. reticulata L., Eugenia

caryophyllata, C. paradisi L., Thymus vulgaris), above mentioned LAB strains, and their

combinations against pathogenic bacteria (Pseudomonas aeruginosa, Proteus mirabilis, Escherichia

coli, Salmonella enterica, Staphylococcus aureus, Enterococcus faecalis, Streptococcus mutans) were

investigated, and the highest antimicrobial activities were demonstrated by Thymus vulgaris and

Eugenia caryophyllata EOs, and their emulsions (12%), and the best formulation of components for

multifunctional nutraceuticals production would incorporate the BC fermented with L. paracasei

LUHS244 in combination with Thymus vulgaris or Eugenia caryophyllata EOs, which inhibited

growth of all the tested pathogenic microorganisms (except Pseudomonas aeruginosa). Finally,

nutraceuticals formula consisting of the fermented BC (up to 3%) and thyme EO (up to 0.2%) with

mandarin or grapefruit EOs (up to 0.2%) for taste-masking, allowed obtaining good texture and high

overall acceptability products containing desirable antimicrobials.

Acknowledgment: This research is funded by the European Regional Development Fund according to the

supported activity ‘Research Projects Implemented by World-class Researcher Groups’ under Measure No.

01.2.2-LMT-K-718.

References

Mathur H, Field D, Rea MC, Cotter PD, Hill C, Ross RP. (2017) Bacteriocin-Antimicrobial Synergy: A Medical and Food Perspective. Frontiers in Microbiology, 8, 1205.


5th June 2018 13

USE OF HUMAN MILK IN THE ASSESSMENT OF CROATIAN POPULATION EXPOSURE TO

ENVIRONMENTAL CONTAMINANTS

Marijana Matek Sarić1, Judita Grzunov Letinić2, Snježana Herceg Romanić3, Darija Klinčić3

1 Department of Health Studies, University of Zadar, Croatia

2Institute of Public Health Zadar, Croatia

3Institute for Medical Research and Occupational Health Zagreb, Croatia

Abstract

Pregnant, lactating women and infants are vulnerable population groups for adverse effects of toxic

metals and persistent organic pollutants (POPs) due to their high nutritional needs. The World

Health Organization (WHO) promotes actively breastfeeding worldwide as one of the most effective

ways to ensure child health and development. Human milk is the best source of nutrients and other

required bioactive factors for newborns having a positive impact on their nervous, immune and

hormonal system development. On the other hand, it could be also a pathway of maternal

excretion of toxic substances including toxic metals and persistent organic pollutants (POPs) and

consequently a source of infant exposure.

The aim of this work was to present human milk as a valuable non-invasive matrix in assessing the

exposure to toxic metals and PCBs for both the mother and her offspring in the coastal area of the

Republic of Croatia. Maternal exposure to heavy metals cadmium (Cd) and lead (Pb) were

evaluated with respect to maternal cigarette smoking habits, and mercury (Hg) on the basis of

maternal seafood consumption and number of dental amalgam fillings. Maternal exposure to PCBs

was evaluated with respect to possible occupational and environmental exposure through life. The

results suggest that the general population in Croatia is not at high risk from exposure to toxic

metals and PCB congeners. The assessment of toxic substances exposure and effects in vulnerable

population groups are among public health priorities so it is important to continue to monitor levels

of toxic substances in milk, regardless of the low levels measured. Newborns consume breast milk

during first six months, so future investigations should be done in order to ensure safety and

exclude potential risk of exposure to toxic metals and PCBs.


5th June 2018 14

EMULSÕES ALIMENTARES INVERSAS. DESENVOLVIMENTO DE NOVOS PRODUTOS

WATER-IN-OIL FOOD EMULSIONS. NEW PRODUCTS DEVELOPMENT

Gabriela Basto de Lima1, Sofia Ganhão1, Maria João Santos1, Paula Mata1, Adelaide Oliveira1,

Cristina Laranjeira1, Marília Henriques1

1Departamento de Tecnologia alimentar Biotecnologia e Nutrição, ESAS, Instituto Politécnico de

Santarém

Resumo

As emulsões inversas água/óleo são sistemas multifásicos complexos, constituídos por uma fase

líquida aquosa dispersa numa fase lipídica (contínua) e cristais de gordura para estabilizar a fase

dispersa. O mimetismo lipídico nestas emulsões advém da estabilização através do controlo da

cinética da cristalização das gorduras. A natureza e a morfologia das fases formadas estão

correlacionadas com as propriedades mecânicas e reológicas destes sistemas.

A maioria dos lípidos alimentares (gorduras e óleos) é consumida sob a forma de emulsões, tais

como maioneses ou margarinas, que são muito mais complexas do que os óleos não refinados. As

emulsões óleo-em-água (o/a) (cremes, dressings, etc.) são tipicamente fluidas e podem conter uma

fase lipídica parcialmente cristalina, de forma distinta; as emulsões água-em-óleo (a/o) (manteiga,

margarina, etc.) apresentam as características dos sólidos à temperatura ambiente (Dalgleish,

1996).

A intensificação do uso de alimentos processados incorporando uma quantidade significativa de

lípidos, tem contribuído nos últimos anos para o aumento do peso médio das populações, um

acréscimo significativo da obesidade e consequentemente, para o risco de um conjunto de doenças

associadas à obesidade tais como: hipertensão, doenças cardiovasculares, diabetes (Sharpless et al.,

2002).

Nos últimos anos, foram publicados inúmeros trabalhos de investigação que visam a menorização

destes problemas através da redução do teor de lípidos nos alimentos processados. Um exemplo é

a adição de fitosteróis (esteróis de origem vegetal) a margarinas especiais dando origem a

alimentos funcionais, com a finalidade de redução dos níveis de colesterol total e lipoproteínas de

baixa densidade. Alguns desses alimentos já se encontram disponíveis comercialmente (Bjerregaard

et al., 2001; Rodrigues et al., 2004; Ambrosone et al., 2007).


5th June 2018 15

O sucesso no desenvolvimento de novos produtos alimentares, por substituição total ou parcial de

determinados lípidos por congéneres de origem vegetal e seus subprodutos (ex. polímeros), baseia-

se na garantia da manutenção ou melhoria das características sensoriais dos produtos tradicionais,

relativamente aos quais se quer inovar, bem como da estabilidade do produto durante um prazo

tido por suficiente.

Os cremes de barrar são basicamente emulsões de água-em-óleo (a/o), assemelham-se à manteiga

na sua aparência, consistência e composição. A fase lipídica normalmente é uma mistura de óleos

vegetais e/ou óleos e gorduras de origem animal contendo corantes naturais (-caroteno),

estabilizantes, emulsionantes, aromatizantes, antioxidantes, lecitinas e vitaminas lipossolúveis. A

fase aquosa contém proteínas, leite desnatado, onde podem ser incorporadas pequenas

quantidades de outros ingredientes, tais como o sal, conservantes, espessantes e vitaminas

hidrossolúveis.

Presentemente, existe uma enorme quantidade de estudos de caracterização de emulsões

alimentares de óleo-em-água (o/a) e esta abundância contrasta com a enorme escassez de estudos

análogos sobre emulsões água-em-óleo (a/o).

Na ESAS está em curso o projeto Agrio et Emulsio (POCI-01-0145-FEDER-023583), desenvolvimento

de novas emulsões alimentares. A inovação dos produtos resulta do desenvolvimento de cremes de

barrar frutados e/ou com hortícolas. Existem várias condicionantes, inevitáveis em trabalhos

pioneiros, como é o caso, que influenciam obviamente as opções e a estratégia de

desenvolvimento. A tecnologia que se pretende aplicar configura condições inovadoras de

processamento de novas emulsões alimentares com adições, sensorialmente mais complexas,

diferentes daquilo que já se produz, industrialmente, em Portugal e com novas funcionalidades

(Lima, 2014). Os protótipos - que maioritariamente se posicionarão como diet, lacto vegetarianos

e/ou vegan - são novos produtos, perspetivando-se um uso alimentar muito versátil. Os novos

produtos diferenciam-se pelo conceito, pelo processo e pelos ingredientes, sendo possível o

aproveitamento de excedentes de produção (sectores primário e de transformação alimentar) e de

subprodutos agroalimentares. Para além da utilização de novas tecnologias de processamento,

como a filtração tangencial (por membrana) permitindo que subprodutos de baixo valor possam ser

beneficiados, com possível aplicação nos protótipos a desenvolver. Por outro lado, perspectiva-se a

utilização de tecnologias de processamento a “frio”, como alta pressão (HPP) com o objectivo de

garantir a estabilidade microbiológica e segurança alimentar.

Até ao momento já foram desenvolvidos dois tipos de formulações:


5th June 2018 16

Um creme de barrar frutado com xarope de morango.

Três cremes de barrar com adição diferentes variedades de pimento.

O ciclo de atividades deste projeto conclui-se com a produção de protótipos em ambiente

laboratorial ou em linha piloto de pequena escala e concomitante demostração da sua qualidade,

segurança e vida útil, bem como na definição das estratégias de marketing, perspetivando um

futuro scale-up à dimensão industrial e entrada de produtos no mercado.

Referências

Ambrosone L, Mosca M, Cegli, A, (2007). Impact of edible surfactants on the oxidation of olive oil in water-in-oil emulsions. Elsevier, Food Hydrocolloids, 21:1163–1171. Bjerregaard S, Pedersen H, Vedstesen H, Vermehren C, Söderberg I, Frokjaer S. (2001). Parenteral water/oil emulsions containing hydrophilic compounds with enhanced in vivo retention: formulation, rheological characterisation and study of in vivo fat using whole body gamma-scintigraphy. International Journal of Pharmaceutics, 215:13–27. Dalgleish DG. (1996). Food emulsions and emulsion stability. New York: Marcel Dekker. Lima G. (2014). Caracterização reológica e microestrutural de emulsões água em óleo para uso alimentar. Dissertação de doutoramento para obtenção do grau de Doutor em Química. Évora: Universidade de Évora. Rodrigues J, Filho J, Torres R, Gioielli L. (2004). Caracterização físico-química de creme vegetal enriquecido com ésteres de fitosteróis. Rev. Bras. Cienc. Farm. Braz. J. Pharm. Sci. vol. 40, n. 4, out./dez.


5th June 2018 17

ORAL COMMUNICATIONS


5th June 2018 18

THE CONTRIBUTION OF A PORTION OF MEAT AND EGGS FOR THE CLIMATE CHANGE

José Ferreira1, Bruno Esteves1, Luísa Cruz-lopes1, Idalina Domingos1

1Center for the study of natural resources, environment and society (CERNAS)

Polytechnic Institute of Viseu, Viseu, Portugal

Abstract

Climate change and natural and human-induced disasters pose multiple concerns (FAO 2017):

damage and losses to production; the degradation of land, forests, water, fish stocks and other

natural resources; declining rates in productivity growth; and added pressures on already fragile

agricultural livelihoods and ecosystems.

The shift in dietary patterns, as a consequence of 2030 Agenda for Sustainable Development (UN

2015) implementation, will have a larger environmental footprint, in terms of greenhouse gas

emissions and the use of natural resources. The shift to diets high in milk and meat, particularly

from ruminants, is associated with increasing emissions of methane from enteric fermentation,

carbon dioxide from deforestation for pasture, and nitrous oxide from feed production (FAO 2017).

The Food Wheel in Figure 1, shows how much of what you eat overall should come from each shelf

to achieve a healthy, balanced diet (DGC/FCNAUP 2003).

Figure 1. The new Food Wheel (source: DGC/FCNAUP 2003).

4-11 portion

1-2 portion

1.5-4.5 portion

2-3 portion

1-3 portion

3-5 portion

3-5 portion


5th June 2018 19

Meat and egg is a shelf of the food wheel and some of them are represented in Figure 2. A portion

of raw meat corresponds to 30 grams and a portion of egg is 55 grams (1 egg). The recommended

and equivalent daily of meat or eggs are 1.5-4.5 portion. The lower number is intended for children

(1 to 3 years old) and the higher number for younger’s and active men.

Figure 2. One portion of raw meat (30 gr) and egg (55 gr) in the Food Wheel (adapted from DGS/DGC 2014).

For a more sustainable consumption the aim of this study was to quantify and compare the

contribution to climate change of one portion of different kind of meat and eggs, using the Life

Cycle Assessment methodology. Life Cycle Assessment (LCA) is a method for compilation and

evaluation of the inputs, outputs and the potential environmental impact of a product system

throughout its life cycle (ISO 2006). LCA has been applied to a wide range of products and services

particularly in agricultural products (Ferreira et al. 2018).

The function of the system being studied is to produce the food included in the same shelf of the

Food Wheel, the part of the life cycle referred to as cradle-to-gate. Therefore, the functional unit

(FU) assumed was 1 portion of meat or egg.

The life cycle inventory analysis and, subsequently, the life cycle impact assessment have been

performed using the SimaPro 8.5 software and associated databases and methods (Pré 2017). The

database chosen was Ecoinvent 3 (allocation, cut-off) for different kinds of meat and Agri-footprint

(economic allocation) to eggs and the method chosen for environmental impact assessment was

IPCC 2013 GWP 100a (Pré 2017) which was developed by the Intergovernmental Panel on Climate

Change. It contains the climate change factors of IPCC with a timeframe of 100 years.

Figure 3 shows the comparative contribution to climate change of a portion (30 gr) of different kind

of meat (live weight for slaughtering) and a portion (55 gr) of egg at a farm (1 egg).


5th June 2018 20

Figure 3. The contribution of a portion of meat (30 gr) and eggs (55 gr) to climate change (IPCC 2013 GWP 100a method).

From Figure 3 we can conclude that one portion of bovine meat is that most contributes to climate

change (0.44 Kg CO2 eq / portion) and in opposite side, one portion of chicken (0.079 Kg CO2 eq /

portion) is about 5.5 times more environmental friendly than one portion of bovine meat. A portion

of chicken is either more environmental friendly than one egg. It should be noted that the values

for meat refers the cattle for slaughtering (live weight) and for egg at the farm.

References

DGC/FCNAUP (2003) A nova RODA DOS ALIMENTOS, um guia para uma escolha alimentar diária. Direção-Geral do Consumidor/FACULDADE DE CIÊNCIAS DA NUTRIÇÃO E ALIMENTAÇÃO DA UNIVERSIDADE DO PORTO. Available online at: http://www.fao.org/3/a-ax433o.pdf DGS/DGC (2014) DIA ALIMENTAR COMPLETO, EQUILIBRADO E VARIADO. Direção-Geral do Consumidor / Direção Geral de Saúde. Available online at: http://www.fao.org/3/a-ax434o.pdf Ferreira J, Esteves B, Cruz-Lopes L, Evtuguin D, Domingos I. (2018) Environmental advantages through producing energy from grape stalk pellets instead of wood pellets and other sources, International Journal of Environmental Studies, DOI: 10.1080/00207233.2018.1446646 FAO (2017) The future of food and agriculture – Trends and challenges. Rome. Available online at: http://www.fao.org/3/a-i6583e.pdf ISO (2006) ISO 14040:2006, Environmental management — Life cycle assessment — Principles and framework, Second edition. International Organization for Standardization, Geneva. PRé, various authors, (2017) SimaPro Database Manual, Methods Library, Report version 3.0, May 2017, PRé Consultants, Netherlands. Available online at: https://www.pre-sustainability.com/ UN (2015) Transforming our world: the 2030 Agenda for Sustainable Development. United Nations, General Assembly Resolution A/RES/70/1. New York, USA. Available online at: https://sustainabledevelopment.un.org/post2015/transformingourworld

0.440

0.255 0.265

0.079

0.217

Bovine Swine Sheep Chicken Eggs

Kg CO2 eq

http://www.fao.org/3/a-i6583e.pdf

https://www.pre-sustainability.com/


5th June 2018 21

DESENVOLVIMENTO DE IOGURTES COM POLPA DE FIGO-DA-ÍNDIA

Soraia I. Pedro1, Ana Rodrigues2, Fátima Peres1,3, Ofélia Anjos1,4,5

1 Instituto Politécnico de Castelo Branco, Portugal

2 Schreiber Foods Portugal, S.A

3LEAF, Instituto Superior de Agronomia, Universidade de Lisboa, Portugal

4 CEF, Instituto Superior de Agronomia, Universidade de Lisboa, Portugal

5 Centro de Biotecnologia de Plantas da Beira Interior, Portugal

Resumo

O figo-da-índia é constituído maioritariamente por água (84-90 %) e açúcares (10-15 %),

predominantemente glucose e frutose. Além disso, devido ao seu conteúdo em proteínas, fibras,

minerais, vitamina C, β-caroteno, niacina, riboflavina e tiamina, este fruto tem sido considerado

com elevado interesse nutricional, bem como reportadas algumas atividades biológicas.

Neste contexto e dado as propriedades sobejamente conhecidas dos benefícios do iogurte,

pretendeu-se desenvolver um iogurte e gelatina de iogurte, com polpa de figo-da-índia. A polpa foi

fornecida pela Associação do Figo da Índia da Beira Baixa (AFIBB) e o iogurte foi desenvolvido nos

laboratórios da Schreiber Foods Portugal, S.A.

Este estudo apresenta a tecnologia de produção de iogurte com figo-da-índia, como uma nova

opção, para os consumidores deste produto.

Foram testadas várias formulações para o desenvolvimento dos iogurtes, tendo-se selecionado

para produtos finais duas gelatinas de iogurte e dois iogurtes gregos: a) gelatina de iogurte 0 % de

matéria gorda com 5 % de polpa de figo-da-índia e aroma de manga; b) gelatina de iogurte 0 % de

matéria gorda com 5 % de polpa de figo-da-índia e preparado de ananás maracujá; c) iogurte grego

com 8 % de polpa de figo-da-índia em bicamada; d) iogurte grego com 8 % de polpa de figo-da-índia

batido.

Foi realizado o seguimento do produto acabado ao longo de cinquenta e dois dias, para os

parâmetros pH e textura. Os ensaios referidos foram efetuados no 1 , 3 , 7 ; 15 , 30 , 40 e 52

dias após a produção, o que corresponde à data limite de consumo acrescida de 30 % desse limite.

Os resultados do ensaio foram submetidos a uma análise de variância a dois fatores (tipo de iogurte

e dias de armazenamento). Estes resultados, indicaram que existem diferenças significativas

(P<0,05) para os parâmetros pH e textura entre os iogurtes.


5th June 2018 22

Os produtos finais foram submetidos a testes de aceitabilidade e os resultados mostraram uma

apreciação positiva pelos produtos desenvolvidos. Com base nos parâmetros físico-químicos e

sensoriais o tempo de vida estimado para os produtos desenvolvidos foi de 35 dias.

Palavras-chave: Iogurte, gelatina de iogurte, Figo-da-índia, textura, preferência do consumidor.


5th June 2018 23

APPLICATION OF SCUTELLARIA BAICALENSIS GEORGI IN THE MANUFACTURING OF POULTRY

HOMOGENIZED SAUSAGE

Malgorzata Korzeniowska1

1Wroclaw University of Environmental and Life Sciences, Wroclaw, Poland

Abstract

Scutellaria baicalensis Georgi (Chinese skullcap) has been intensively utilized in the traditional

medicine due to its various pharmacological functions. Recently, many research confirmed that

skullcap roots contain high concentration of flavones, especially baicalin and its derivatives, whose

express antioxidant, antibacterial and antiviral properties. Homogenized sausages are popular and

widely consumed in many countries but they are characterized by relatively short shelf-life. Thus,

the objective of the study was to evaluate the potential of Scutellaria baicalensis Georgi roots

addition during the production of homogenized sausages from poultry meat. Materials used in the

study were sausages prepared from chicken meat and skin, pork fat, milk proteins, ice and spices.

Dried skullcap roots were added to reach 1000 ppm, 3000 ppm and 5000 ppm in the final products.

The quality and shelf-life of the sausages were evaluated by color (L*, a*, b*), sensory and texture

profiling, TBARS and selected microbiological analyses, which were carried out up after 1, 7 and 14

days of storage at 4C. The collected results revealed that the application of Scutellaria baicalensis

Georgi roots decreased significantly (p<0.05) overall sensory acceptance of the products, especially

in case of product color when the roots addition was higher than 3000 ppm. No effects of the plant

preparation addition were noted when analyze texture parameters of the sausages during the

whole storage period. The oxidative changes in lipids as well as growth of analyzed bacterias, yeasts

and moulds were significantly (p<0.05) inhibited during the whole experimental period in relation

to the control product. It can be concluded that Scutellaria baicalensis Georgi roots can be

successfully applied in the manufacture of poultry meat homogenized sausages up to 3000 ppm

without apparent deteriorative effects on quality along with the beneficial effects on microbiologial

and oxidative stability. Higher level of skullcap addition should also be tested but with other types

of preparations to mask the negative effects on color of the products.


5th June 2018 24

NATURAL ANTIOXIDANTS FROM PINEAPPLE PEEL: EXTRACTION AND STABILIZATION BY SPRAY

DRYING

Sofia C. Lourenço, Margarida Moldão-Martins, Vítor D. Alves

LEAF, Linking, Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia,

Universidade de Lisboa, Tapada da Ajuda, Portugal

Abstract

In recent years, the processing capacity of agro-industries has increased, with a consequent

increase of wastes and by-products. Pineapple processing in the form of pulps, juice or canned

fruits is one of the industries that generates large amounts of solid and liquid wastes. In this case,

approximately 75% are by-products, where the peel is the major component (Roda et al., 2016).

This fact represents an important negative economic impact. Furthermore, the growing concern

about the environmental impacts of disposal and the high nutritive value of these compounds, has

shifted the attention to valorise these by-products within the circular economy concept. Pineapple

peel is a source of beneficial bioactive compounds, such as flavonoids, organic acids, vitamins A and

C (Erukainure et al., 2011). Up to now, research work has been focused on the composition and the

extraction of phenolic compounds from pineapple fruit, with a limited attention driven to pineapple

peel (Rasheed et al., 2012). To the best of our knowledge, there is no report regarding the

stabilization of pineapple peel extracts immediately after been obtained, for further incorporation

into food products. Therefore, the aim of the present work was to optimize the extraction

conditions of the bioactive compounds from pineapple peel and to explore their immediate

stabilization by spray drying.

Optimization of the soluble bioactive compounds extraction from pineapple peel was carried out by

surface response methodology, using peel/water ratio and extraction time as independent

variables. In addition, it was also evaluated the effect of solvent type (distilled water and ethanol),

temperature, and extraction method (consecutive conventional solid-liquid extraction or

ultrasound-assisted extraction) on the total phenolic content and antioxidant activity of the

extracts. After selecting the best extraction procedure, the prepared extract was subjected to spray

drying process at 150 °C of inlet air temperature, using maltodextrin (5% w/w) as encapsulating

agent. The effect of the drying process on the antioxidant activity of pineapple extract was

evaluated.


5th June 2018 25

According to the results obtained, aqueous extraction with a solid-water ratio of 1:1 (w/w) for 25

min at ambient temperature was the most suitable condition for the extraction. Although water is

the greenest solvent for the extraction of pineapple peel and the one that enables the direct

dissolution of the wall material before spray drying, it has limitations in the amount of phenolic

compounds extracted. Thus, an improved extraction yield was achieved by using an 80% (v/v)

ethanol-water solution, followed by ethanol evaporation under vacuum. The resulting liquid extract

revealed a total phenolic content value of 0.71 mg gallic acid equivalent/mL extract and high

antioxidant activity by DPPH and FRAP methods (8.24 and 15.66 µmol Trolox/ g dry extract,

respectively). After the addition of maltodextrin, enriched microparticles in phenolic compounds

were obtained by spray drying. In addition, the antioxidant activity of the extract was maintained

after the spray drying process.

This work shows that there is a great potential to stabilize pineapple peel extracts by direct

dissolution of the wall material followed by spray drying. The loaded microparticles obtained

retained the antioxidant activity of the pineapple peel extract, resulting in a bioactive powder that

may be used in functional foods or in the preservation of food products during storage.

References

Roda A, Faveri DM, Giacosa S, Dordoni R, Lambri M. (2016). Effect of pre-treatments on the saccharification of pineapple waste as a potential source of vinegar production. Journal of Cleaner Production, 112(5), 4477-4484. Erukainure OL, Ajiboke JA, Adejobi RO, Okafor OY, Adenekan SO. (2011). Protective effect of pineapple (Ananas cosmosus) peel extract on alcohol-induced oxidative stress in brain tissues of male albino rats. Asian Pacific Journal of Tropical Disease, 5-9. Rasheed AA, Cobham EI, Zeighami M, Ong SP. (2012). Extraction of phenolic compounds from pineapple fruit. In The 2nd International Symposium on Processing & Drying of Foods, Vegetables and Fruits. University of Nottingham, Malaysia Campus.


5th June 2018 26

TOMATO POMACE EXTRACT MICROENCAPSULATED BY SPRAY DRYING: STORAGE STABILITY AND

IN VITRO RELEASE STUDY

Luiz C. Corrêa-Filho, Margarida Moldão-Martins, Vítor D. Alves

LEAF, Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia,

Universidade de Lisboa

Abstract

The increasing demand by the consumers for a healthy diet is imposing new challenges to food

producers in order to correspond to the consumers’ preferences. Tomato pomace is rich in

carotenoids (mainly lycopene), which have been related to important bioactive properties. They are

referred to be effective against cancer and cardiovascular diseases. In general, carotenoids are

known to react easily under environmental conditions including oxygen, light, moisture and

temperature, which may create a barrier in producing stable functional components for food

purposes. The main target of the present work was to evaluate the stability and in vitro release of

tomato pomace extract encapsulated by spray drying, using inulin and arabic gum as wall materials.

Frozen tomato pomace (skin and seeds) was lyophilized and powdered. The extraction of bioactive

compounds was carried out in a soxhlet apparatus using ethanol as solvent. Encapsulation assays

were carried with tomato pomace extract (15%, dry basis) and arabic gum or inulin by spray drying

(160 and 200°C; 3.7 ml.min-1). Two wall material concentrations (20 and 10%) were used. For

stability studies, samples were placed in desiccators under four conditions as follows: Dark + O2;

Dark + N2; Light + O2; Light + N2. The relative humidity and temperature was kept at 33% and 25°C,

respectively. Microparticles were periodically analysed during 27 days to access the stability of

encapsulated bioactives to oxygen and light compared to free lycopene. Lycopene loss in the

microparticles was determined as the difference between its original content of lycopene and the

content of lycopene obtained at different storage time. “In vitro” static release studies were

performed in simulated gastric and intestinal fluids. The release studies were carried out in a

thermal bath with controlled temperature at 37 °C. In each release essay, 50 mg of microparticles

were suspended in 5 mL of simulated fluid in 15 mL Falcon tubes under mild stirring. The

bioaccessibility of carotenoids in the microparticles was determined during the in vitro digestion

process in order to obtain their release profile.


5th June 2018 27

The loading capacity values obtained for 20 and 10% of wall material were 1.1 and 1.3 mg

lycopene.g-1particles for inulin, and 0.9 and 1.5 mg lycopene.g-1particles for arabic gum. Figure 1

shows the degradation rate of lycopene encapsulated in particles over storage period in different

conditions. The encapsulated samples of tomato pomace extract with 20 and 10% of wall material

presented a lycopene degradation of 8.1 and 45.0% for inulin, and 66.6 and 43.0% for arabic gum,

after 27 days storage in dark and nitrogen. On the other hand, when stored in the presence of light

and oxygen, samples encapsulated with 20% and 10% of wall material showed a lycopene

degradation of 86.3 and 100% for inulin, respectively. Also, for the arabic gum particles, the

lycopene degradation was 100% for both concentrations of wall material. The results indicate that

lycopene degradation was highly influenced by the presence of oxygen and light, even when

encapsulated. Still, inulin used at a concentration of 20% was the one showing the best protection

ability.

Figure 1. Lycopene loss over the storage period in different conditions: (A)Light + Oxygen; (B) Dark

+ Nitrogen.

It is important to assess the release behaviour of microcapsules during gastrointestinal tract after

ingestion in order to evaluate the potential of wall materials for oral delivery via a food or as a

supplement for controlled/targeted release in specific zones of the gastrointestinal tract. Figure 2

shows the in vitro gastrointestinal release of the bioactive compounds over time. The release of

most of the bioactive compounds from the microparticles occurred within the first 30 minutes for

both simulated digestive fluids. Still, over 70% of bioactive compounds were released from the

arabic gum particles in simulated gastric fluid, whereas for the inulin particles the release was

between 16 and 20%. Hence, the microencapsulation technique using inulin as the wall material

0.0

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5th June 2018 28

appeared to be effective in protecting the bioactive compounds during passage through the

stomach (simulated gastric fluid).

Figure 2. In vitro gastrointestinal release: (A) Inulin; (B) Arabic gum.

From the obtained results, the particles produced with 20% inulin presented a greater stability in

terms of degradation of the lycopene under environmental conditions. Also, inulin used at a

concentration of 20% was the one the one that enabled to reach the intestine with greater

concentration of bioactive compounds to be released.

Acknowledgements: Conselho Nacional de Desenvolvimento Científico e Tecnológico – CNPq through the

Ciência sem Fronteiras program – CSF (grant CSF# 206268/2014-9 to first author). The authors acknowledge

HIT Group, for supplying the tomato pomace used in this study and the financial support from Fundação

para a Ciência e Tecnologia, Portugal, project: UID/AGR/04129/2013.

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5th June 2018 29

ANTIMICROBIAL ACTIVITY OF BIOPOLYMERS INCORPORATED WITH NATURAL EXTRACTS

Érica Vieira 1, Victor L. Souza1, João Pires1, Maria P. Duarte1, Ana L. Fernando1

1MEtRiCS, Departamento de Ciências e Tecnologia da Biomassa, Faculdade de Ciências e Tecnologia,

FCT, Universidade Nova de Lisboa, Campus de Caparica, 2829-516 Caparica, Portugal; (Vieira:

[email protected]; Souza: [email protected]; Pires: [email protected];

Duarte: [email protected]; Fernando: [email protected])

Abstract

Foodstuff is a good environment for the development of microorganisms and despite advances in

processing and storage techniques, diseases caused by pathogens in foods continue to be frequent

(Zhao et al., 2001). One of the main causes for the development of microorganisms in the foodstuff

is the inappropriate storage (Ribeiro-Santos et al., 2017). To optimize food packaging, new

biopolymers, that are biodegradable and renewable, are being studied, allowing to develop

packaging that act not only as an inert barrier, but interact with the product and prevents its

deterioration – active packaging (Souza et al., 2017). Chitosan, a natural biopolymer derived from

chitin, is presented as an alternative to the use of plastics in packaging (Souza and Fernando, 2016).

Chitosan has intrinsic antimicrobial activity, but extra compounds could be added to increase its

bioactivity, such as phenols and terpenes, which are present in essential oils (EO) and plant extracts

(Souza et al., 2017). Yet, chitosan films have weak mechanical properties that can be enhanced

through nanofillers incorporation (Nouri et al., 2017). Montmorillonite (MMT), a layered silicate

mineral clay, is one of the most common nanostructures chosen, due to its availability, low cost and

good miscibility with cationic polymers (Pola et al., 2016). Thus, this study aimed to evaluate the

antimicrobial activity of 6 hydro-alcoholic extracts (kenaf leaves, green tea, black tea, sage, ginger

and rosemary) and 5 essential oils (sage, thyme, tea tree, ginger and rosemary), and their effect

when incorporated into chitosan films at the level of 1% (v/v), with and without MMT, against two

foodborne bacteria, namely Salmonella enterica (Gram negative) and Bacillus cereus (Gram

positive). Antimicrobial activity was evaluated using the agar diffusion test (Balouiri et al., 2016).

Effect of ginger and rosemary EO when incorporated into the film, in concentrations of 0.5%, 1%

and 2%, with and without MMT, were also tested using the agar diffusion technique (Balouiri et al.,

2016) and through viable cell colony count (CFU) after incubation of the liquid medium with the film

(Nouri et al., 2017). Pristine chitosan films were used as reference in both of these tests. Hydro-

mailto:[email protected]


5th June 2018 30

alcoholic extracts (HAE) were prepared through ethanol 50% extraction and chitosan films were

prepared by the casting method, as described by Souza et al. (2017). Results of agar diffusion assay

were promising, all EO tested demonstrated good antimicrobial activity against both bacteria

tested, and a dose response was observed with the increase of the amount essential oil used

(p<0.05), except for ginger EO (p>0.05). Thyme essential oil can be highlighted as the most active

against both B. cereus and S. enterica, with an inhibition zone of 24 mm and 21 mm, respectively. In

contrast, ginger essential oil had the lowest antimicrobial activity (inhibition zone of 10 mm against B.

cereus, and no effect on S. enterica). Regarding HAE´s, antimicrobial activity was only observed

against B. cereus (Gram-positive bacteria), and beyond the extracts assessed green tea HAE

(inhibition zone of 16 mm) was the most effective, and kenaf HAE (inhibition zone of 7 mm) was the

less effective (p<0.05). Comparing EO´s and HAE´s, without dilution, the former showed higher

antimicrobial activity than the latter, probably due to differences in their composition of terpenes

and phenolic compounds (Brewer, 2011). The active films also presented antimicrobial activity

underneath the disk specimen in the composites with incorporation of natural extracts. No

inhibition was observed for the pristine chitosan film, which indicates that the incorporation of

HAE´s or EO´s enhanced the antimicrobial activity of the films. In the viable cell colony count (CFU)

method the films also presented remarkable antimicrobial activity. Pristine chitosan film reduced

around 7 log and 5 log the growth of B. cereus and S. enterica, respectively. The intrinsic

antimicrobial activity of chitosan was confirmed, and it is a consequence of its cationic structure

(Nouri et al., 2017). However, Gram-negative bacteria (S. enterica) have, in general, less

susceptibility to chitosan than Gram-positive bacteria (B. cereus), due to differences in the lipidic

membrane. Gram-positive bacteria have more negatively charged membrane than Gram-negative,

due to their thicker peptidoglycan layer and teichoic acids, that interact with the molecules of

chitosan, with consequent membrane disruption, intracellular fluid leakage and cell death (Nouri et

al., 2017). The presence of MMT and/or EO’s in the films did not influenced or reduced their

antimicrobial capacity. The reduction of antimicrobial activity of chitosan with the incorporation of

MMT and/or EO’s is probably related to the good interaction between the nanoclay and EO’s with

the polymer that reduces the number of functional groups (amino groups) to act in the membrane

of microorganisms.

In conclusion, active films demonstrated enhanced antimicrobial activity with the incorporation of

natural extracts, suiting its use as more natural alternatives mechanisms to preserve food products.


5th June 2018 31

In situ studies are needed to clarify the magnitude of the extracts activity along storage of

foodstuff.

References

Balouiri, M., Sadiki, M. and Ibnsouda, S. K. (2016) ‘Methods for in vitro evaluating antimicrobial activity: A review’, Journal of Pharmaceutical Analysis. Elsevier, 6(2), pp. 71–79. doi: 10.1016/j.jpha.2015.11.005. Brewer, M. S. (2011) ‘Natural Antioxidants: Sources, Compounds, Mechanisms of Action, and Potential Applications’, Comprehensive Reviews in Food Science and Food Safety, 10(4), pp. 221–247. doi: 10.1111/j.1541-4337.2011.00156.x. Nouri, A., Yaraki, M. T., Ghorbanpour, M., Agarwal, S. and Gupta, V. K. (2017) ‘Enhanced Antibacterial effect of chitosan film using Montmorillonite/CuO nanocomposite’, International Journal of Biological Macromolecules. Elsevier B.V., 109, pp. 1219–1231. doi: 10.1016/j.ijbiomac.2017.11.119. Pola, C. C., Medeiros, E. A. A., Pereira, O. L., Souza, V. G. L., Otoni, C. G., Camilloto, G. P. and Soares, N. F. F. (2016) ‘Cellulose acetate active films incorporated with oregano (Origanum vulgare) essential oil and organophilic montmorillonite clay control the growth of phytopathogenic fungi’, Food Packaging and Shelf Life. Elsevier Ltd, 9, pp. 69–78. doi: 10.1016/j.fpsl.2016.07.001. Ribeiro-Santos, R., Andrade, M., Melo, N. R. de and Sanches-Silva, A. (2017) ‘Use of essential oils in active food packaging: Recent advances and future trends’, Trends in Food Science and Technology, 61, pp. 132–140. doi: 10.1016/j.tifs.2016.11.021. Souza, V. G. L. and Fernando, A. L. (2016) ‘Nanoparticles in food packaging: Biodegradability and potential migration to food-A review’, Food Packaging and Shelf Life. Elsevier Ltd, 8, pp. 63–70. doi: 10.1016/j.fpsl.2016.04.001. Souza, V. G. L., Fernando, A. L., Pires, J. R. A., Rodrigues, P. F., Lopes, A. A. S. and Fernandes, F. M. B. (2017) ‘Physical properties of chitosan films incorporated with natural antioxidants’, Industrial Crops and Products. Elsevier, 107(April), pp. 565–572. doi: 10.1016/j.indcrop.2017.04.056. Zhao, C., Ge, B., Villena, J. De, Sudler, R., Yeh, E., Zhao, S., White, D. G. and Wagner, D. (2001) ‘Escherichia coli , and Salmonella Serovars in Retail Chicken , Turkey , Pork , and Beef from the Greater Washington , D . C ., Area’, Appl Microbiol, 67(12), pp. 5431–5436. doi: 10.1128/AEM.67.12.5431.


5th June 2018 32

EFEITO DA ADIÇÃO DE PÓLEN COMO AGENTE DE INIBIÇÃO OXIDATIVA EM MORCELA DE ASSAR

Rodrigo Fernandes 1, Teresa Delgado2, Susana M. Cardoso3, Letícia Maria Estevinho4, Solange

Carpens5 e Ofélia Anjos1,2,6

1 Instituto Politécnico de Castelo Branco, Portugal

2 Centro de Biotecnologia de Plantas da Beira Interior, Castelo Branco, Portugal

3 QOPNA & Departamento de Química, Universidade de Aveiro, Portugal

4Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Portugal

5 Universidade Tecnológica Federal do Paraná (UTFPR) - Campus Pato Branco

6 Centro de Estudos Florestais, Instituto Superior de Agronomia, Universidade de Lisboa, Portugal

Resumo

No presente trabalho pretendeu-se avaliar o poder antioxidante do pólen em morcela de assar.

Para tal, numa primeira fase foi determinada a origem botânica do pólen a utilizar como agente

antioxidante, bem como o seu perfil em compostos fenólicos, tendo-se verificado que este era

predominantemente proveniente de Cistus ladanifer.

A morcela em estudo foi produzida em ambiente empresarial pela Salsicharia Rebolosa, situada na

freguesia de Rebolosa, Sabugal, tendo sido embalada a vácuo e conservada a uma temperatura de

refrigeração entre 2 e 5 °C durante o tempo de estudo. Foram estudadas três formulações

diferentes de morcela, nomeadamente, a formulação base produzida comercialmente pela

empresa que contem antioxidante sintético comercial (E301) e duas outras formulações em que

antioxidante sintético foi substituído por pólen apícola (pólen apícola fresco e extrato de pólen

apícola). A quantidade de pólen e extrato de pólen na formulação do produto alimentar foi

calculada de modo a que os valores de CI50 (concentração necessária para induzir uma redução dos

radicais livres de 50%) calculados pelo método dos DPPH fossem iguais aos obtidos para o

antioxidante comercial.

Ao longo do tempo de vida útil da morcela de assar foi avaliado o pH, humidade, aw, determinação

da oxidação lipídica (TBARS), análises microbiológicas e análise sensorial. Os resultados

experimentais indicaram que os parâmetros aw, humidade e pH permaneceram inalterados

durante o tempo de armazenamento, enquanto que a oxidação lipídica das amostras aumentou.

Neste período não se observam diferenças significativas entre a morcela de assar com adição de


5th June 2018 33

pólen natural e com antioxidante comercial. Ainda, todas as amostras analisadas cumpriam os

parâmetros microbiológicos legislados para este produto (Salmonella spp. e contagem de

Escherichia coli). Listeria monocytogenes também estava ausente nas amostras avaliadas.

Os resultados obtidos na análise sensorial efetuada por um painel de consumidores habituais deste

produto, não treinados, indicaram que a adição do pólen apícola como antioxidante natural na

morcela de assar não alterou as suas características organoléticas.

Em conclusão, este trabalho permite sugerir que o pólen pode ser um potencial substituto natural

do antioxidante sintético comercial, sendo, no entanto, necessário efetuar mais estudos no que se

refere à dosagem e homogeneização no produto final.

Palavras-chave: Morcela de assar, pólen, antioxidante, oxidação lipídica.


5th June 2018 34

TRACING THE GEOGRAPHICAL ORIGIN OF FOOD PRODUCTS WITH MULTIELEMENT

FINGERPRINTING AND CHEMOMETRICS: THE CASE OF ROCHA PEAR

Inês Coelho1, Ana S. Matos2, Rita Teixeira1, Ana Nascimento1, João Bordado3, Olivier Donard4,

Isabel Castanheira1

1 Dep. of Food and Nutrition, National Institute of Health Doutor Ricardo Jorge, Portugal

2 UNIDEMI, Dep. de Engenharia Mecânica e Industrial, Faculdade de Ciências e Tecnologia,

Universidade Nova de Lisboa

3 CERENA, Dep. de Engenharia Química e Biológica, Instituto Superior Técnico, Universidade de

Lisboa

4 Center of Mass Spectrometry for Reactivity and Speciation Sciences, Université de Pau et des Pays de

l'Adour, France

Abstract

Authenticity is nowadays considered a quality criterion for food that enjoys increased emphasis

within Europe as a result of legislative protection of regional foods (Gonzalvez et al., 2009).

Products certified as Protected Designation of Origin (PDO) inspire the confidence of consumers

who associate them with tradition and higher quality.

Rocha pear (Pyrus communis L. var. Rocha) is a traditional Portuguese variety of pear recognized by

its organoleptic qualities. The certified production of Rocha pear, under the label of “Pera Rocha do

Oeste”, is limited to the west part of Portugal and represents the largest PDO production in the

country (GlobalAgriMar, 2016). However, this variety is also cultivated in other areas at national

level (nPDO) and is gaining interest at international level due to growing exportations. As such, it is

important to characterize the nutritional composition of this traditional product either to fill a gap

in knowledge or to distinguish between geographical origins.

The mineral profile of plants is a reflection of the soil type and the environmental conditions under

which plants were grown. Therefore, minerals and trace elements, as well as their isotopes, are

expected to be suitable biomarkers in authenticity studies (Coelho et al., 2017; Gonzalvez et al.,

2009). Nonetheless, to extract the most information from datasets these must to be combined with

chemometric tools capable of performing multivariate data analysis.

The present work aims to develop a chemical fingerprint of Rocha pears produced within the PDO

region based on multielement analysis. For such purpose 150 pear samples were collected from 10


5th June 2018 35

farms located in two regions (PDO and nPDO). Samples were analysed in pools, each composed of 3

pears from the same tree, leading to a total of 50 pools. Analysis in triplicate were carried out in

compliance with NP EN ISO/IEC 17025 and EN 1380. The content of twenty-four minerals and trace

elements was determined by inductively coupled plasma optical emission spectrometer (ICP-OES)

(Fe, Mg, P, Ca, Na, K) and ICP mass spectrometer (ICP-MS) (Li, Be, B, Al, Cr, Mn, Co, Ni, Cu, Zn, As,

Se, Sr, Mo, Cd, Sn, Tl, Pb), assisted by full digestion of samples using a graphite hot block.

Results showed a low level of the analysed contaminants indicating that these do not present a risk

for consumers. K was the most abundant element, followed by P. Be, Se, Sn and Pb were

systematically below the limit of quantification (LOQ) and were not included in the statistical

treatment. The dataset for multielement content was analysed resorting to chemometric

techniques, namely Principal Component analyses (PCA) and Hierarchical Clustering analysis (HCA).

Differences were identified in the level of inorganic components between the regions under study.

The most significant were in the levels of Al, Ni and Na, which were higher in samples originating

from the PDO region, while the content of Sr and Tl were superior outside this region. PCA

identified 6 principal components that explained 74.7% of total data variation. However, this

statistical treatment was not able to clearly separate samples from both geographical provenances.

On the other hand, with HCA it was observed the formation of two distinct clusters where samples

were matched to their geographical origin with 100% accuracy.

In conclusion, the analytical methods were suitable for the purpose and are recommended

methods for the analysis of inorganic components even at low values. The chemometric techniques

used allowed the differentiation of samples according to their geographical origin, contributing to

its authenticity and traceability as well as to a deeper knowledge of the mineral content of Rocha

pear. The combination of these two techniques is a proper tool for mineral fingerprinting of Rocha

Pear’s geographical origin.

References

Coelho, I., Castanheira, I., Bordado, J.M., Donard, O., Silva, J.A.L., 2017. Recent developments and trends in the application of strontium and its isotopes in biological related fields. TrAC Trends Anal. Chem. 90, 45–61. https://doi.org/10.1016/j.trac.2017.02.005 GlobalAgriMar, 2016. FICHA DE INTERNACIONALIZAÇÃO - PERA ROCHA [WWW Document]. URL http://213.30.17.29/GlobalAgriMar/informacao/docs/produtos/Fichas/PeraFI.pdf (accessed 5.18.17). Gonzalvez, a., Armenta, S., de la Guardia, M., 2009. Trace-element composition and stable-isotope ratio for discrimination of foods with Protected Designation of Origin. TrAC - Trends Anal. Chem. 28, 1295–1311.


5th June 2018 36

PHENOLIC AND SENSORY PROFILE OF BLACKBERRIES (Rubus L.) PRODUCED BY CONVENTIONAL

AND ORGANIC AGRICULTURAL PRACTICES

Pinto T.1, Vilela A.2, Pinto A.1, Nunes F. M.3, Cosme F.2, Anjos R.1

1Biology and Environment Dep., Centre for the Research and Technology of Agro-Environmental and

Biological Sciences, University of Trás-os-Montes and Alto Douro, Vila Real, Portugal

2Biology and Environment Dep., Chemistry Research Centre, University of Trás-os-Montes and Alto

Douro, Vila Real, Portugal

3 Chemistry Dep., Chemistry Research Centre, University of Trás-os-Montes and Alto Douro, Vila

Real, Portugal

Abstract

Blackberries are a rich source of polyphenols with high antioxidant activity; nevertheless, the

impact of organic versus conventional agricultural practices on the phenolic and sensory profile is

unknown. Therefore, the aims of this work was to compare blackberries (Rubus L.) from two

varieties “Loch Ness” and “Chester Thornless” produce under to different agricultural practices

(conventional and organic) regarding their phenolic and sensory profile in order to bring an

important contributions to the field of agriculture, food and nutrition. In order to comply with the

proposed objectives, determination of soluble solids (°Brix), total acidity, total phenolic compounds

and total anthocyanins were performed as described by Geisenheim Research Center (2010). The

antioxidant activity was determined following the method described by Barros et al. (2011). The

blackberries sensory profile was evaluated by a trained panel of twelve judges belonging to the

Department of Biology and Environment, School of Life and Environment Sciences, University of

Trás-os-Montes and Alto Douro (ECVA/DeBA-UTAD) tasting panel. The sensory evaluation was

conducted in a laboratory equipped for sensory analysis according to ISO 6658 (ISO, 1985).

All statistical analyses were performed with STATISTICA 2010 software (StatSoft, OK, USA) program.

For the biochemical and sensory data, a two way analysis of variance (α=0.05) was applied and

when this analysis was significant, means were compared using Tukey and Duncan's test,

respectively.

Both blackberry varieties, agricultural practices as well as their interaction, had a significant effect

on the amount of soluble solids. For the total phenolic content, there was only a significant


5th June 2018 37

difference between the varieties, with no significant differences between the agricultural practices.

Concerning to the total anthocyanins, it was observed a significant interaction between the

varieties and agricultural practices. The antioxidant activity of the blackberries followed the same

trend as that observed for the total phenolic compounds. Significant differences were only

observed between varieties, with the “Loch Ness” variety showing the higher antioxidant activity

and “Chester Thornless” variety showing the lowest antioxidant activity regardless the agricultural

practice used. Results show that the effect of the agricultural practice on the chemical and sensory

profile of blackberries was dependent on the genetic background of the variety and cannot be

generalized.

Acknowledgements: The authors would like to thank the Company Delícias do Tojal, that supplied the

blackberries. We appreciate the financial support provided to the CQ-VR Research unit in Vila Real (PEst-

OE/QUI/UI0616/2014) and European Investment Funds by FEDER/COMPETE/POCI– Operacional

Competitiveness and Internacionalization Programme, under Project POCI-01-0145-FEDER-006958 and

National Funds by FCT - Portuguese Foundation for Science and Technology, under the project

UID/AGR/04033/2013.

References

Barros AIRNA, Nunes FM, Gonçalves B, Bennett RN and Silva AP, Effect of cooking on total vitamin C contents and antioxidant activity of sweet chestnuts (Castanea sativa Mill.). Food Chem 128: 165–172 (2011). Geisenheim Research Center, The sustainable improvement of European berry production, quality and nutritional value in a changing environment: Strawberries, Currants, Blackberries, Blueberries and Raspberries, Fruit quality characterization and determination, Work Package Nº3, EUBerry (2010). ISO, Sensory analysis – Methodology – General guidance. ISO 6658. ISO, Geneva (1985).


5th June 2018 38

EVALUATION OF ANTIOXIDANT ACTIVITY OF ‘ROCHA’ PEAR

Andreia Rego1,2, Inês Coelho1, Rui G. Santos2, João Bordado2, Isabel Castanheira1

1Department of Food and Nutrition, National Institute of Health Doutor Ricardo Jorge, Lisbon,

Portugal

2CERENA – Centre for Natural Resources and the Environmental, Lisbon University, Instituto Superior

Técnico, Lisbon, Portugal

Abstract

Antioxidants are defined as substances capable of preventing, or retarding, the oxidation of other

molecules (Moon & Shibamoto, 2009). Therefore, there is a growing interest in natural

antioxidants, especially in phenolic compounds, given their beneficial health properties, such as

reduced risk of developing chronic diseases related to oxidative stress including cancer,

cardiovascular diseases, and neural diseases such as Alzheimer's and Parkinson's (Scalbert &

Williamson, 2000). Antioxidants, thus, play an important role in disease prevention and aging.

These antioxidants can be found in fruits, vegetables, and others food plants. Amongst fruits and

vegetables, fruits as pears and apples are known to produce a low environmental impact (Downs &

Fanzo, 2015). Besides that, the sensorial characteristics of pears make this fruit very popular among

consumers.

In Portugal, about 230000 tonnes of ‘Rocha’ pear are produced annually, of which about 31%

corresponds to certified production, being the agricultural product with the highest certification

quota (Domingues Martinho, 2014).

The work conducted by Salta et al. allows to foresee the profile of phenolic compounds and

antioxidant capacity of ‘Rocha’ pear promoting the need to characterize the peeled and unpeeled

fruit (Salta et al., 2010).

In these sense, the objective of this work was to evaluate the differences between protected

designation of origin (PDO) ‘Rocha’ pears and non PDO at an antioxidant activity level.

Samples were collected in 2017, from two different regions in Portugal, the western region (PDO

‘Rocha’ pear) and another region (non PDO ‘Rocha’ pear). A comparative analysis was made

between peeled and unpeeled pears, using pooled samples.

The methods used to detect the general and specific antioxidant actions were: antioxidant capacity

by 2,2-diphenyl-1-picrylhydrazyl (DPPH•) assay and the total phenolic content (TPC) by Folin-


5th June 2018 39

Ciocalteau method, respectively. All the assays were performed in triplicate (n=3) and are

expressed as mean ± standard deviation. Replicates were considered acceptable when coefficients

of variation were less than 10%.

TPC and antioxidant capacity results can be seen in Table 1. Results are expressed as mg of Gallic

acid equivalents per g of fresh sample for TPC, and the sample concentration required to inhibit

50% of the DPPH• (IC50) is expressed as mg of sample per ml of reaction mixture (mg/ml) for DPPH•

assay.

Table 1. TPC and DPPH• assay for ‘Rocha’ pear samples in study

Sample TPC

(mg eq. GA/g) IC50

(mg/ml)

PDO ‘Rocha’ pear Unpeeled 0.48a ± 0,04 0.15a ± 0,01

Peeled 0.26b ± 0,01 0.62b ± 0,01

non PDO ‘Rocha’ pear Unpeeled 1.03c ± 0,06 0.13c ± 0,001

Peeled 0.48a ± 0,03 0.18d ± 0,01 a,b,c,d Means in the same column with different letters are significantly different by LSD test, p<0.05

From the results shown in Table 1 it can be seen that the non PDO ‘Rocha’ pear contains a content

of phenolic compounds superior to those of PDO ‘Rocha’ pear. As expected, results show that the

majority of the phenolic compounds present in the peel.

Comparing the results here presented with the literature, ‘Rocha’ pear variety presents a higher

TPC than ‘Conference’ variety (0.39 mg GA/g) (Simmonds & Preedy, 2016), and lower than ‘Laiyang’

pear (6 mg GA/g), a Chinese variety (Li et al., 2013).

Non PDO Rocha Pear exhibits the highest antioxidant capacity, since a lower IC50 value is associated

to a greater antioxidant capacity. Salta et al. reported a lower IC50 value for unpeeled ‘Rocha’ pear

(0.11 mg/ml) and ‘Comice’ (0.13 mg/ml), than the obtained in this study (Salta et al., 2010). On the

other hand, varieties such as ‘Abate’, ‘General Leclerc’ and ‘Passe Crassane’ showed a lower

antioxidant capacity than our results (Salta et al., 2010).

In order to confirm that a greater TPC is associated with a higher antioxidant capacity, the

Spearman’s correlation (ρ) was used. The Spearman’s coefficient obtained was ρ=-0.949, p<0.05,

representing a strong negative correlation between the tests under study. Therefore, the previous

assumption is verified.


5th June 2018 40

This work allowed to investigate the differences between PDO and non PDO pears in terms of their

antioxidant activity. Although, variations were observed in Rocha pear more studies are needed to

understand the reasons behind these results, for example, taking into account the maturity stage of

the pears, factors that play an important role in the antioxidant activity. Also, it is important to

continue this line of research in the future to identify antioxidant activity variation patterns.

Acknowledgements: Andreia Rego acknowledges the financial support from the PhD scholarship funded by

the University of Lisbon and the Instituto Superior Técnico.

References

Domingues Martinho, V. J. P. (2014). Economic analysis of the Portuguese agricultural products with protected name. International Journal of Academic Research, 6(2), 226–230. Downs, S. M., & Fanzo, J. (2015). Is a Cardio-Protective Diet Sustainable? A Review of the Synergies and Tensions Between Foods That Promote the Health of the Heart and the Planet. Current Nutrition Reports, 4(4), 313–322. Li, F., Zhang, X., Song, B., Li, J., Shang, Z., & Guan, J. (2013). Combined effects of 1-MCP and MAP on the fruit quality of pear (Pyrus bretschneideri Reld cv. Laiyang) during cold storage. Scientia Horticulturae, 164, 544–551. Moon, J.-K., & Shibamoto, T. (2009). Antioxidant assays for plant and food components. Journal of Agricultural and Food Chemistry, 57(5), 1655–1666. Salta, J., Martins, A., Santos, R. G., Neng, N. R., Nogueira, J. M. F., Justino, J., & Rauter, A. P. (2010). Phenolic composition and antioxidant activity of Rocha pear and other pear cultivars – A comparative study. Journal of Functional Foods, 2(2), 153–157. Scalbert, A., & Williamson, G. (2000). Dietary Intake and Bioavailability of Polyphenols. The Journal of Nutrition, 130, 2073–2085. Simmonds, M. S. J., & Preedy, V. R. (2016). Nutritional composition of fruit cultivars (1st ed.). Elsevier.


5th June 2018 41

NUTRITIONAL AND PHYTOCHEMICAL PROPERTIES OF PHASEOLUS VULGARIS L. GENOTYPES

Eunice R.M. Santos1,2,3, Ana Barros2, Luís Ferreira2, Teresa Lino-Neto1,

Guilhermina Marques2

1BioSystems & Integrative Sciences Institute (BioISI),

Centro de Biologia Funcional de Plantas, Universidade do Minho

2CITAB-Universidade de Trás-os-Montes e Alto Douro

3AgriChains Doctoral Program

Abstract

Common bean (Phaseolus vulgaris L.) is an important legume in Mediterranean diet with interesting

nutritional characteristics due to its high protein and fibers content. Among plant foods, legumes

contain the highest levels of protein and can supply 16-20% of the total protein intake. For this

reason, there is an increasing trend in food consumption to include more legumes as a protein

source in diets, due to their health benefits. Beans are indeed low-price food and the main source

of protein for the population with low income, being an excellent nutritional food complement,

more nutritious than cereal based diets. Besides their nutritional value, food plants have bioactive

phytochemicals found in small quantities that can be health promoting. The functional food market

and nutraceutical industry are increasing, as well as the interest in the potential benefits of natural

compounds on human health.

Among the phytochemicals, common bean displays high levels of phenolic compounds, which are

known to display antioxidant, antimutagenic and antigenotoxic activities. Indeed, total phenolics

can be a good indicator of both antioxidant and antiradical activities and flavonoids an indicator of

antioxidant activity.

Different common bean genotypes have been reported to present differences on protein, phenolic

and flavonoids contents. In this study, 15 traditional Portuguese and one Greek accessions of

common bean were compared regarding nitrogen, protein, total phenols, ortho-diphenols and

flavonoid contents.

Total nitrogen (N) content from bean samples was measured by the Kjeldhal method and crude

protein content was calculated as N x 6.25. Values varied between 2.92% to 5.37% while crude

proteins content ranged from 18% to 34% (in both cases, Catarino Redondo from Ericeira shown

the highest value). In the study of the phenolic profile, the results found were 0.17 to 0.49 mg


5th June 2018 42

Equivalents Acid Gallic (EAG)/mg Dry Matter (DM) for total phenols, 1.56 to 4.46 mg EAG/mg DM

for ortho-diphenols and 0.49 to 2.52 mg Equivalents Catechin (EC)/mg DM for flavonoids. Four

cultivars displayed the highest values of ortho-diphenols (Tarrestre from Peneda, Vermelho from

Figueiró-dos-Vinhos, Catarino Redondo from Ericeira, Canário from S. Pedro do Sul). Catarino

Redondo from Ericeira presented the highest value of total phenols and two cultivars exhibited high

values of flavonoids (Catarino Redondo from Ericeira, Starazargorski from Greece). These results

suggest that performed chemical analyses can be used for selecting common bean genotypes with

better nutritional and phytochemical profiles for improving human health benefits.

Keywords: common bean genotypes, Phaseolus vulgaris, proteins, phenolics, flavonoids

Acknowledgments: This work was financed by Portuguese national funds through Programa Operacional

Competitividade e Internacionalização (POCI), Project 3599 – Promover a Produção Científica e

Desenvolvimento Tecnológico e a Constituição de Redes Temáticas (3599-PPCDT) and Fundo Europeu de

Desenvolvimento Regional (FEDER) under Project POCI-01-0145-FEDER-016801 and by FCT under Project

PTDC/AGR-TEC/1140/2014. The first author also acknowledges the financial support provided by the

European Social Funds and the Regional Operational Programme Norte 2020 (operation NORTE-08-5369-

FSE-000054) under the Doctoral Programme “Agricultural Production Chains – from fork to farm”

(PD/00122/2012).


5th June 2018 43

CARACTERIZAÇÃO DE PROTEASES ASPÁRTICAS E COMPOSTOS FENÓLICOS EM GENÓTIPOS

ESPECÍFICOS DE FLOR DE CARDO (Cynara cardunculus L.)

Paulo Barracosa1,2, Maria Inês Dias3, Euclides Pires4, Marlene Barros5, Lillian Barros3, Isabel C.F.R.

Ferreira3

1Escola Superior Agrária de Viseu, Instituto Politécnico de Viseu;

2Centro de Investigação e de Tecnologias Agroambientais e Biológicas (CITAB), Universidade de

Trás-os-Montes e Alto Douro;

3Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança;

4 Departamento Ciências da Vida-FCTUC, Universidade de Coimbra;

5 Centro de Investigação Interdisciplinar em Saúde, Universidade Católica Portuguesa.

Resumo

O cardo (Cynara cardunculus L.) (2n=2x=34) é uma espécie da família Asteraceae Dumortier,

endémica da bacia Mediterrânica. É uma planta de polinização cruzada com maturidade sexual

protândrica e assíncrona que, fruto de uma estratégia de evolução natural em paralelo com os

processos de domesticação e melhoramento, revela uma natureza altamente heterozigótica (Portis

et al., 2005; Scaglione et al., 2009), traduzida numa extensa diversidade morfológica, bioquímica e

genotípica. Em Portugal, o cultivo do cardo é praticamente inexistente sendo a principal e quase

exclusiva vocação a utilização das suas flores como coalho vegetal em queijos com Denominação de

Origem Protegida (DOP), conferindo textura e sabores exclusivos (Roseiro et al., 2003). O projeto

CARDOP, como forma de valorizar a cultura do cardo na produção do Queijo Serra da Estrela (QSE),

tem vindo a identificar e caracterizar recursos genéticos de cardo na região da Serra da Estrela. O

objetivo consistiu em estabelecer um conjunto de genótipos que, pela especificidade das

características morfológicas e bioquímicas ao nível da composição e concentração de proteases

aspárticas típicas (PAs) na flor de cardo, possa ser aplicado como um agente coagulante que confira

uma identidade e autenticidade exclusivas aos queijos DOP `Serra da Estrela´ (Barracosa et al.,

2018). A flor de cardo, para além da elevada concentração em cardosinas (PAs) com padrões

bioquímicos específicos e padronizados que determinam ações proteolíticas características,

apresenta uma diversidade de flavonoides e ácidos fenólicos como compostos biologicamente

ativos que podem potenciar diversas aplicações nas indústrias agroalimentar, cosmética e

farmacêutica. As cardosinas são proteases aspárticas típicas (PAs) e foram purificadas e


5th June 2018 44

caracterizadas pela primeira vez a partir de flores de cardo (Veríssimo et al., 1995), representando

70% do conteúdo total em proteínas da flor (Oliveira et al., 2010). Atualmente, estão

bioquimicamente caracterizadas nove proteases aspárticas no cardo, sendo um dos organismos

com mais PAs purificadas (Sarmento et al., 2009). A identificação dos perfis de cardosinas na flor de

cardo em genótipos selecionados na região da Serra da Estrela foi realizada através da combinação

das técnicas de cromatografia de exclusão molecular e troca iónica (Veríssimo et al., 1995),

complementada pela análise eletroforética (PAGE) em gel de poliacrilamida sob condições não

desnaturantes. Em função da presença e concentração dos diversos tipos de cardosinas (A, B e A0)

e de formas aparentemente não processadas, podem identificar-se três perfis tipo de extratos

coagulantes que podem conferir distintos padrões proteolíticos e consequentes texturas e sabores

nos queijos. O perfil cromatográfico do extrato metanol: água (80:20, v/v) das diferentes amostras

por HPLC-DAD-ESI/MS, foi obtido a partir de 1 g de flor e permitiu identificar um total de quinze

compostos entre flavonoides e ácidos fenólicos, designadamente, o ácido gálico, ácido 3-O-

cafeoilquínico, ácido 1,3-O-dicafeoilquínico, ácido 1,5-O-dicafeoilquínico, ácido 3,5-O-

dicafeoilquínico, ácido 3-p-cumaroilquínico, eriodictiol-O-glucurónido, luteolina-O-hexósido-

glucurónido, luteolina-7-O-rutinósido, luteolina-7-O-glucurónido, luteolina-7-O-glucósido, luteolina-

7-O-malonil-hexósido, apigenina-7-O-rutinósido, apigenina-7-O-glucurónido e apigenina-O-acetil-

hexósido. A flor apresentou uma concentração total dos compostos fenólicos de 36 mg/ml de

extrato, obtido sendo a apigenina-7-O-glucurónido (8 mg/ml extrato) e o ácido 3-O-cafeoilquínico

(7 mg/ml de extrato), a flavona e o ácido fenólico predominantes, respetivamente. Em flores do

mesmo genótipo registou-se uma redução de 20% na concentração dos principais compostos

fenólicos comparando flores armazenadas colhidas em dois anos consecutivos. No estigma da flor,

a epiderme externa arroxeada revela o dobro da concentração de flavonoides comparativamente

com a parte interna fibrosa, não se registando diferenças significativas na concentração dos ácidos

fenólicos. Muitos dos compostos bioativos identificados, para além de assegurarem a autenticidade

relativamente à confirmação do uso da flor natural no fabrico do queijo, promovem diversos efeitos

na promoção da saúde pela redução do risco de algumas doenças crónicas cardiovasculares e

alguns tipos de cancro. Por outro lado, devido aos problemas de segurança relacionados com

alguns antioxidantes artificiais há um crescente interesse na obtenção de antioxidantes naturais,

nomeadamente os compostos fenólicos. No caso particular do cardo, há o interesse acrescido que o

uso de flores possa acrescentar valor nutricional e, consequentemente, valor económico ao queijo


5th June 2018 45

pelas mais-valias que pode promover no que respeita, não apenas, ao tipo de textura e sabor, mas

também, à promoção da saúde e bem-estar.

Agradecimentos: Os autores agradecem à Fundação para a Ciência e a Tecnologia (FCT, Portugal) e ao FEDER

no âmbito do programa PT2020 pelo apoio financeiro ao CIMO (UID/AGR/00690/2013) e pelo contrato de L.

Barros; ao programa Interreg España-Portugal pelo apoio financeiro através do projeto

0377_Iberphenol_6_E; ao projeto PRODER-18648-02009975 (1/01/2011-31/03/2015); ao

FEDER/COMPETE/POCI– Programa Operacional de Competitividade e Internacionalização Operacional

(Projeto POCI-01-0145-FEDER-006958) e à Fundação para a Ciência e a Tecnologia (FCT, Portugal) pelo apoio

ao projeto UID/AGR/04033/2013.

Referências

Barracosa P, Oliveira J, Barros M, Pires E. (2018) Genetic Resources and Crop Evolution. 65, 17–28.

Oliveira A, Pereira C, Soares da Costa D, Teixeira J, Fidalgo F, Pereira S, Pissarra J. (2010) Characterization of aspartic proteinases in C. cardunculus L. callus tissue for its prospective transformation. Plant Science, 178(2), 140-146.

Portis E, Barchi L, Acquadro A, Macua JI, Lanteri S. (2005) Genetic diversity assessment in cultivated cardoon by AFLP (amplified fragment length polymorphism) and microsatellite markers. Plant Breeding, 124, 299-304.

Roseiro LB, Barbosa M, Ames JM, Wilbey RA. (2003) Cheesemaking with vegetable coagulants-the use of Cynara L. for the production of ovine milk cheeses. International Journal of Dairy Technology, 56 (2), 76-85.

Sarmento AC, Lopes H, Oliveira CS, Vitorino R, Samyn B, Sergeant K, Debyser G, Beeumen JV, Domingues P, Amado F, Pires E, Domingues MRM, Barros MT. (2009) Multiplicity of aspartic proteinases from Cynara cardunculus L. Planta, 230, 429-439.

Scaglione D, Acquadro A, Portis E, Taylor C, Lanteri S, Knapp S. (2009) Ontology and diversity of transcript-associated microsatellites mined from a globe artichoke EST database. BMC Genomics 10, 454. Veríssimo P, Esteves C, Faro C, Pires E. (1995) The vegetable rennet of Cynara cardunculus L. contains two proteinases with chymosin and pepsin-like specificities. Biotechnol Lett, 17,621–626.


5th June 2018 46

ANÁLISE SENSORIAL DE CHOURIÇAS DE CARNE DE PORCO CURADAS: DE VINHAIS IGP, DA RAÇA

BÍSARA NÃO CERTIFICADA E DE PRODUÇÃO INDUSTRIAL

Marieta A. M. Carvalho1

1Centro de Investigação de Montanha (CIMO) ESA, Instituto Politécnico de Bragança

Resumo

A procura mundial de alimentos aumentará cerca de 70%, para sustentar uma população estimada

de 9 600 milhões de pessoas em 2050. O setor da produção animal que mais contribui para a

satisfação das necessidades alimentares do Homem é a carne de porco e seus derivados (FAO,

2018).

O valor acrescentado à carne fresca através de produtos de salsicharia é muito elevado,

principalmente aqueles que possuem as designações IGP (indicação Geográfica Protegida) e DOP

(Denominação de Origem Protegida).

Este trabalho tem como objetivo:

1) Fazer o perfil sensorial da chouriça de carne de Vinhais IGP por um painel de provadores semi-

treinado;

2) Comparar as características sensoriais da chouriça de carne: de Vinhais IGP, da raça Bísara não

certificada e da chouriça de produção industrial.

Para o efeito, fizemos o perfil sensorial das chouriças, utilizado foi a Análise Descritiva Quantitativa

(ADQ).

A avaliação sensorial foi realizada no Laboratório de Análise Sensorial da Escola Superior Agrária de

Bragança, por um painel constituído por 31 provadores semi-treinados (10 do sexo masculino e 21

do sexo feminino), com idades compreendidas entre os 18 e 56 anos, recorrendo a uma escala de

valores de preferência de 0 a 10 pontos.

As características estudadas foram: cor, aroma, consistência, sabor e apreciação global.

Os resultados obtidos foram sujeitos a uma análise estatística utilizando o software XLSTAT –

Sensory, sensory analysis statistical tools in Exel, módulo Generalized Procrustes Analysis (GPA) e,

para comparar a diferença entre as médias considerou-se significativo o valor p<0,05.

As análises estatísticas incluídas foram: análise de regressão simples e multivariada, ANOVA e

PANOVA, análise de componentes principais (ACP) e, análise de Procrustes Generalizada (APG).


5th June 2018 47

Concluímos que, os provadores distinguiram os 3 tipos de chouriças de carne (P<0,05%) e,

classificaram a chouriça de carne IGP de Vinhais como sendo a melhor, as chouriças de carne da

raça Bísara não certificada com valores intermédios e, às chouriças de carne de produção industrial

os valores mais baixos na escala de preferência, em todas as características estudadas.

As chouriças de carne IGP de Vinhais estão associadas a um melhor aroma, consistência, sabor, cor

e apreciação global.

A chouriça de raça Bísara não certificada está associada a um melhor aspeto.

A chouriça de produção industrial foi a que apresentou valores mais baixos na escala de

preferências dos provadores quanto ao aspeto e, valores intermédios, quanto ao sabor, aroma,

consistência e apreciação global.

As características sensoriais das chouriças são um indicador de qualidade.

A análise sensorial pode ser utilizada para avaliar a qualidade e autenticidade das chouriças de

carne de porco.

As informações obtidas geraram dados que, poderão ser tidos em conta pelos produtores e

industriais de chouriças de carne de porco na sua estratégia de marketing e comercialização.

Referências

FAO (2018). El papel de la FAO en la ganadería y el medioambiente. IN: http://www.fao.org/livestock-environment/es/, consultado em 4/4/2018.

http://www.fao.org/livestock-environment/es/

http://www.fao.org/livestock-environment/es/


5th June 2018 48

BISCUITS HEALTHY: AVALIAÇÃO SENSORIAL E NUTRICIONAL DA INCORPORAÇÃO DO SORELHO

Ana Cristina Correia, Joana Lourenço, Ana Souta, Buse Naz Gürbüz, Elisabete Almeida, Joana

Lourenço, Liliana Marques, Raquel Pereira, Rubina Gomes, Raquel Guiné, Edite Teixeira de Lemos

CI&DETS e Dep. Indústrias Alimentares, Instituto Politécnico de Viseu

Resumo

O biscoito é um dos alimentos mais utilizado na alimentação por ser uma fonte de prazer e de

fornecimento de energia rápida. Porém, a grande maioria apresenta elevados valores em açúcares

e gordura, sendo considerados, de uma forma geral, alimentos pouco saudáveis. No entanto,

devido à facilidade de conservação por um período longo de tempo e conveniência de uso, podem

ser enriquecidos com ingredientes capazes de potenciar aspetos benéficos para o consumidor.

Deste modo, a utilização do sorelho (um sub-produto poluente das queijarias tradicionais) na

formulação do biscoito poderá promover a melhoria do valor nutricional do produto final e

simultaneamente diminuir o seu impacto ambiental. Assim, o objetivo deste trabalho foi avaliar o

efeito da incorporação do sorelho e outros ingredientes na formulação de biscoitos saudáveis.

Foram efetuadas 3 (três) diferentes formulações: na formulação do Biscoito A foram utilizados

farinha de trigo, açúcar, manteiga, ovos e fermento; na formulação do Biscoito B foi adicionado

sorelho, enquanto na formulação do Biscoito C a manteiga foi substituída pelo azeite tendo sido

também adicionados mel, canela e flor de cardo com os devidos ajustes nos restantes ingredientes

(Figura 1).

Figura 1. Fotografias e ingredientes das 3 formulações de biscoito.

Os biscoitos elaborados das diferentes formulações foram avaliados quanto às caraterísticas físicas

(textura e cor), sensoriais e ao nível da composição nutricional. Para a avaliação da textura (dureza,


5th June 2018 49

elasticidade e coesividade) foram utilizados 15 biscoitos de cada formulação recorrendo a um teste

de compressão, TPA (texturómetro TAXT.Plus, Stable Micro Systems). Ao nível da cor (parâmetros

CIELab) foram utilizados 30 biscoitos em ambos os lados recorrendo a um colorímetro (Chroma

Meter, Minolta). A avaliação sensorial foi realizada por um painel constituído por 28 provadores (20

do sexo feminino e 8 do sexo masculino) com idades compreendidas entre 19 e 59 anos. Os

biscoitos de cada formulação foram avaliados ao nível visual (aspeto, uniformidade e tonalidade da

cor); aroma a bolacha; sabor (doce e sal), textura (dureza, elasticidade e crocância) e apreciação

global, recorrendo a uma escala numérica crescente de 1 a 5 para a determinação do perfil

sensorial. Os resultados obtidos foram sujeitos a uma análise estatística utilizando o software SPSS

versão 24 (IBM, EUA) tendo sido efetuada uma análise de variância (ANOVA), e para comparar a

diferença entre as médias foi utilizado o teste Tukey HSD (p<0,05).

Ao nível sensorial, as 3 formulações apresentam diferenças significativas em relação à maioria dos

atributos avaliados com exceção da uniformidade da cor (UC) e do sal (S). O Biscoito A foi o que

apresentou, no geral, valores mais elevados, e estatisticamente diferentes, na maior parte dos

parâmetros avaliados. Enquanto o Biscoito C se destacou dos restantes ao nível do aroma a bolacha

(AB) (Figura 2).

Figura 2. Perfil sensorial das 3 formulações de Biscoito. (UA – Uniformidade do Aspeto; TC – Tonalidade da Cor; UC – Uniformidade da Cor; AB – Aroma a Bolacha; Dc– Doce; S – Sal; D – Dureza; E – Elasticidade; C – Crocância; AG – Apreciação Global)

Os resultados da avaliação instrumental, ao nível da textura e da cor, corroboram os resultados

verificados ao nível sensorial.

O valor nutricional por cem gramas das três formulações está apresentado na Tabela 1. Considera-

se uma porção 3 biscoitos que correspondem a 21 gramas. Do ponto de vista nutricional destaca-se

a formulação do Biscoito A com teores mais elevados de açúcares adicionados quando comparada


5th June 2018 50

com todas as outras. Estas formulações não têm sal adicionado para além do que existe nos

ingredientes utilizados.

Tabela 1. Declaração nutricional das 3 formulações de Biscoito (por 100g).

Declaração nutricional (100g) Biscoito A Biscoito B Biscoito C

Energia Kcal 350 318 318

Kjoules 1464 1330 1330

Hidratos de Carbono (g) 61,4 55,8 55,8

Dos quais açucares (g) 25,0 4,8 17,6

Proteínas (g) 7,1 6,2 7,0

Lípidos (g) 8,1 9,6 7,0

Saturados (g) 3,8 4,3 1,3

Monoinsaturados (g) 2,3 2,3 4,3

Polinsaturados (g) 1,6 2,7 0,6

Fibra (g) 1,4 1,8 1,4

Sal (g) 0,4 0,7 0,3

De realçar que os teores de açúcares totais, gordura total e de gordura saturada, para a porção

aconselhada, estão abaixo dos valores preconizados pelo semáforo nutricional para os produtos

saudáveis. Destaca-se ainda, do ponto de vista de perfil lipídico saudável a formulação C pelo teor

de ácidos gordos monoinsaturados.

Assim, a utilização de sorelho, como um novo ingrediente na formulação de biscoito representará

uma mais-valia, contudo alguns aspetos relacionados com a textura e a uniformidade do aspeto

geral têm de ser melhorados para uma maior aceitação por parte do consumidor.

Agradecimentos: Este trabalho foi desenvolvido no âmbito do "Project HEALTHY – ValorWhey

PROJ/CI&DETS/CGD/0007” e de várias Unidades Curriculares do 3º ano do curso de Licenciatura em

Qualidade Alimentar e Nutrição.


5th June 2018 51

CYTOTOXIC AND ANTIOXIDANT ACTIVITIES OF WHITE PORTUGUESE CROWBERRY EXTRACTS

Aida Moreira da Silva1,2, Liliana Santos3, Ana Lúcia Batista de Carvalho1, Maria João M. C. Barroca1,2

1Molecular Physical-Chemistry, R&D Unit, Department of Chemistry, University of Coimbra

2Instituto Politécnico de Coimbra, ESAC

3Faculdade de Ciências e Tecnologia - Universidade Nova de Lisboa (FCT - UNL)

Abstract

Corema album or the white crowberry is an endemic marine plant of the Iberian Peninsula that can

be found in coastal areas, particularly in sand dunes but also at rocky sites (Calviño, 2005), from

North to South of Portugal. Its shrub is composed of sub-verticillate and glabrous leaves (Sampaio,

1990) with white berries that grow during late spring and early summer (Oliveira e Dale, 2012).

Portuguese crowberries are edible, with a distinct agreeable flavour, and have also a distinct colour,

white (Oliveira e Dale, 2012). These berries are a potential source of nutrients but are not currently

commercially exploited. In addition, the physical and biological characteristics of this plant are still

little explored at the scientific level. Recently, they were described as a good source of phenolic

acids and flavonols (Pimpão et al., 2013, Le n-González et al., 2013).

The aim of this study was to determine the nutrient profile and the phytochemical potential of this

berry, and the antioxidant, antimicrobial and anti-inflammatory activities, and anticancer activity

also, of aqueous extracts made from berries and leaves.

In this study the nutrient profile and the phytochemical potential was determined, respectively, by

conventional techniques and by ATR-FTIR. The total phenolic content was estimated, and the

antioxidant capacity was measured by 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical. The extract

of the leaves and the berries was tested against cancer cell lines and the valuation of cell

proliferation and cell viability was conducted, respectively, by the SRB (Sulforhodamine B) and MTT

(3-(4,5-dimethylthiazol-2yl)-2,5-diphenyltetrazolium bromide) assays.

The levels of nutrient values, antioxidant and anticancer activity in berries and in the extracts made

from berries and leaves set this plant/berry as a good source of a natural antioxidant and also as a

functional food.

Keywords: Corema album, antioxidant activity, antimicrobial, anti-inflammatory, cancer cell Lines


5th June 2018 52

Acknowledgments: This work is supported by the European Regional Development Fund (FEDER), through

the partnership agreement Portugal 2020 - Regional Operation Program CENTRO2020, under the projects

CENTRO-01-0145-FEDER-023631: SoSValor and CENTRO-01-0145-FEDER-000007: ReNATURE.

References

Calviño-Cancela M. (2005) Fruit consumers and seed dispersers of the rare shrub Corema album, Empetraceae in coastal sand dunes. Revue d'Écologie, 60(2), 97-106. León-González AJ, Truchado P, Tomás-Barberán FA, López-Lázaro M, Barradas MCD, Martín-Cordero C. (2013) Phenolic acids, flavonols and anthocyanins in Corema album (L.) D. Don berries. Journal of Food Composition and Analysis, 29(1), 58−63. Oliveira PB, Dale A. (2012) Corema album (L.) D. Don, the white crowberry - a new crop. Journal of Berry Research, 2(3), 123-133. Pimpão RC, Dew T, Oliveira PB, Williamson G, Ferreira RB, Santos CN. (2013) Analysis of phenolic compounds in portuguese wild and commercial berries after multienzyme hydrolysis. Journal of Agricultural and Food Chemistry, 61(17), 4053-4063. Sampaio G. Flora Portuguesa. Instituto Nacional de Investigação Cientifica, 1990, 4ª Edição, pág. 450.


5th June 2018 53

SEAWEEDS IN GLUTEN FREE PASTA: SENSORY ASSESSMENT OF A NOVEL FOOD PRODUCT

Ana Ramalho Ribeiro1,2, Mariana Marques1, Rita Viviana1, Sónia Marques1, Rui Costa1,2, Goreti

Botelho1,2

1Dep. Ciência e Tecnologia Alimentar, ESAC, Instituto Politécnico de Coimbra

2Centro de I&D CERNAS, Instituto Politécnico de Coimbra

Abstract

Seaweeds are known to be an excellent source of beneficial nutrients and bioactive compounds

(Holdt and Kraan, 2011), however their common use as a food product still prevails in Asian

countries. The growing interest and inclusion of seaweeds, observed nowadays in Occidental

gastronomy, opens the possibility to develop new products and create niche markets for the food

industry. As a primary approach in new foods marketing, the assessment of consumers’ acceptance

is very important for their success. This study aimed to perform a sensory evaluation of gluten free

pasta with two seaweeds originated from the Portuguese Coast, Ulva rigida (green algae) and Fucus

vesiculosus (brown algae). The control pasta was produced based on a rice flour and starch corn

formulation. In experimental pasta, equal parts of rice and starch were replaced with seaweed

flour at three different concentrations (Ulva: 1% - U1; 5% - U5; 10% - U10 and Fucus: 1% - F1; 5% -

F5%; 10% - F10). Pasta was cooked for 10 min at 100ºC, until the disappearance of the white center

core (AACC 66-50.01). Sensory evaluation was carried out in an acclimatized room equipped with

individual booths. A rating for preference test was conducted (Australian Standard 2542.2.30) using

a sensory panel composed by 30 volunteer undergraduate students. Cooked pasta samples were

presented to the panellists sequentially in three-digit coded white cups under normal white

lighting. Each panellist received the two sequences of four samples (control and three experimental

pasta of each seaweed) in a balanced random order and rated the intensity of sensory attributes on

a 9-point scale ranging from extremely dislike (1) to extremely like (9 points). The attributes

selected were the visual aspect, odour, taste, texture and global appreciation. The panellists also

indicated their favourite sample and expressed their purchase intention on a 5-point scale from 1 -

certainly would not buy to 5 - certainly would buy. Data were subjected to one-way analysis of

variance and compared by the Tukey HSD multiple comparison test. Statistical significance was

tested at 0.05 probability level. Organoleptic properties of gluten free pasta were not affected by


5th June 2018 54

the dietary inclusion of Fucus vesiculosus until 10% except for the odour attribute (Fig. 1), though a

tendency of lower scores as seaweed concentration increases, may be observed. Control sample

and Fucus 1% were equally stated as preferred sample by the panellists, being Fucus 10% the least

elected.

Figure 1. Sensory assessment of gluten-free pasta with different levels of Fucus vesiculosus. Sensory

attributes marked with * represent significant differences between treatments.

Sensory panel was less favourable to increasing levels of Ulva in gluten-free pasta (Fig. 2). Control

was rated with higher scores regarding odour, taste and global appreciation. However, Ulva 5% was

most selected in visual aspect. Again, control was the preferred sample by the majority of

panellists.

Figure 2. Sensory assessment of gluten-free pasta with different levels of Ulva rigida. Sensory attributes

marked with * represent significant differences between treatments.

Concerning purchase intention of experimental seaweed pasta the observed tendency is not

favourable, however one in three panellists would hypothetically buy Fucus 1% or Ulva 1% samples.


5th June 2018 55

Acceptance of a novel or enriched food product is largely dependent on its positive health and

natural image (Dickson-Spillmann et al., 2011). Seaweeds are generally regarded as natural and

healthy which combined with being locally produced, may convey a positive ecological image of this

product. This study shows that the supplementation of seaweeds in gluten free pasta may be

positively accepted if incorporated at low concentration levels. Pasta with 1% Fucus matches the

global appreciation of control sample even scores higher in terms of visual and texture sensory

attributes. Also, Ulva 5% pasta showed the best visual aspect showing panellists receptivity of new

pasta colours. Further studies should aim lower levels of seaweeds concentration in pasta

combined with new approaches in product development in order to achieve the best texture and

odour acceptance by potential consumers. In conclusion, gluten free pasta may be successfully

accepted if supplemented with seaweeds at low inclusion levels.

Acknowledgments: The authors would like to acknowledge the technical work performed by Mr. Jorge

Viegas during experimental procedures. This work is co-financed by the European Regional

Development Fund (ERDF), through the partnership agreement Portugal2020 - Regional Operation Program

CENTRO2020, under the project CENTRO-01-0145-FEDER-023780 HEPA: Healthier eating of pasta with algae.

References

Australian Standard 2542.2.3 (2014). Sensory analysis - Guidelines for the use of quantitative response scales (rating) - Australian Standard®. Dickson-Spillmann, M., Siegrist, M., Keller, C. (2011). Attitudes toward chemicals are associated with preference for natural food. Food Quality and Preference, 22(1), 149–156. Holdt, S. L., Kraan, S. (2011). Bioactive compounds in seaweed: functional food applications and legislation. Journal of Applied Phycology, 23(3), 543-597.


5th June 2018 56

CONSUMER PROFILE AND BEHAVIOUR TOWARD GOURMET PRODUCTS

António Fernandes, Maria Isabel Ribeiro, Paula Cabo

School of Agriculture and CIMO - Mountain Research Center, Polytechnic Institute of Bragança,

Bragança

Abstract

The gourmet culture is present in the daily lives of urban consumers. According to Paulino and

Ribeiro (2011), the gourmet concept includes products of superior quality, which have rare and

differentiating characteristics of the others, fitting in a more exclusive market of consumption and

that provide personal pleasure and satisfaction to the consumer. The concept can also refers to

people who enjoy sophisticated and exclusive delicacies. Ribeiro and Fernandes (2015) define

gourmet products as high quality products, with specific origin certification, unique characteristics

and produced in small quantities. These are luxury goods that appeal, in particular, to sophisticated

consumers with above-average socio-economic status. According to Barroso and Madureira (2006),

luxury is associated with a premium price. That is, consumers are willing to pay more for

differentiated products to which they perceive higher quality.

The present research intends to identify the profile of the consumer of gourmet products in

Bragança and describing their purchasing behaviours. Thus, a cross-sectional, quantitative,

observational and descriptive study was developed. Data were collected through a questionnaire

applied directly to the population of Bragança in 2015, resulting in an accidental sample composed

of 300 individuals aged between 17 and 84 years. Data was treated with SPSS 22.0 software, and it

includes in the calculation of absolute and relative frequencies since the variables were qualitative.

The sample includes only 109 respondents’ consumers of gourmet products, which in some way

reveals the elitist character of the consumption of this type of products. As can be seen in Table 1,

the majority of consumers were female (59.7%), single (54.0%), belonging to households with 3 and

4 elements (62.0%), had higher education level (43.0%), a monthly income of between 500 and

1000 Euros (50.0%) and resided in the city of Bragança (59.0%).


5th June 2018 57

Table 1. Profile of Surveyed Consumers.

Variable Groups Frequencies (%)

Relative Absolute

Gender Male Female

40.3 59.7

121 179

Educational stage 1st Cycle uncompleted 1st Cycle (1st to 4th grade) 2nd Cycle (5th to 6th grade) 3rd Cycle (7th to 9th grade) Secondary Education Higher Education Missing

0.3 5.0 5.0 9.0

37.3 43.0

0.3

1 15 15 27

112 129

1

Marital status Married or in a similar union Single Divorced Widowed

37.0 54.0

6.0 3.0

111 162

18 9

Household size 1 person 2 people 3 people 4 people 5 or more people Missing

10.0 16.3 29.0 33.0 11.0

0.7

30 49 87 99 33

2

Monthly household income

Less than 500 Euros From 500 to 1000 Euros From 1001 to 2000 Euros From 2001 to 3000 Euros More than 3000 Euros Missing

7.0 50.0 31.3

6.3 4.0 1.3

21 150

94 19 12

4

Residence City of Bragança Suburbs of the city of Bragança Municipality of Bragança Other municipality

59.0 14.0 10.7 16.3

177 42 32 49

As it is shown in the table above, the gourmet products consumed by respondents are mainly of

national origin (66.4%), from Trás-os-Montes region (88.2%), with certification label (91.7%) and

producer brand (77.1%). Of the 109 respondents who consume gourmet products, 50.9% of them

do it 1 to 4 times a week. Plus, the most consumed gourmet products are olive oil (67%), traditional

sausages (62.4%), wine (60.6%) and cheeses (58.7%). The most valued characteristics are flavour

(92.7%) and aroma (58.7%). The surveyed consumers perceive as distinguishing attributes of this

type of products the trust in its flavour (64.5%) and its unique characteristics (52.7%).

Regarding the purchasing behaviours, it was possible to verify that family purchases are mainly

carried on by the woman (46.0%) or by the couple (41.3%). The price is the most valued criteria for

the selection of the place of purchase by surveyed consumers (61.7%). Perhaps, that is why the


5th June 2018 58

hypermarket is the preferred retail food stores to purchase this type of product (58.7%). Regarding

the selection of gourmet products, it is also made on the basis of price (66.2%). Surveyed

consumers are looking for products with practical packaging (62.3%) whose main advertising media

is television (89.3%) and Internet (63.7%) and whose promotion is based on tasting events (77.6%).

Of the 300 respondents, only 119 were willing to pay more for gourmet products. Of these, 47.1%

are willing to pay up to 25% more, and 31.9% of respondents are willing to pay between 25 to 50%

more. This reveals the growth potential of the gourmet product market.

References

Barroso M, Madureira T (2005) Marketing nas Pequenas e Médias Explorações Agrícolas, Porto: Sociedade Portuguesa de Inovação. Paulino S, Ribeiro R (2011) Estratégias de Comunicação para Nichos de Mercado: As Águas Premium em Portugal. Seminário em Ciências da Comunicação, Instituto Superior de Ciências Sociais e Políticas, Universidade Técnica de Lisboa, Portugal. Ribeiro M, Fernandes A (2015) Perceção, conhecimento e hábitos de compra de produtos gourmet de marca branca: O caso de Bragança, Portugal. XVII Jornadas Luso-Espanholas de Economia Empresa. Universidade da Beira Interior, Covilhã, Portugal.


5th June 2018 59

PINEAPPLE BY-PRODUCTS: A BIOREACTOR TO PRODUCE BIOACTIVE INGREDIENTS

Diana I. Santos1, Jorge A. Saraiva2, António A. Vicente3, Margarida Moldão-Martins1

1LEAF, Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia,

Universidade de Lisboa

2QOPNA, Química Orgânica, Produtos Naturais e Agroalimentares, Universidade de Aveiro

3CEB, Centro de Engenharia Biológica, Universidade do Minho

Abstract

Pineapple (Ananas comosus L.) is largely consumed around the world, mostly as a canning industry

product and also as a minimally processed food. The pineapple processing industry produces 25 to

35% of by-products, among which the pineapple shell represents about 10% of the weight of the

original fruit (Larrauri et al., 1997). Pineapple by-products can cause serious environmental

problems, since they accumulate in agro-industrial land without any industrial and commercial

value. These by-products of pineapple are rich in bioactive compounds, high in fiber content, high in

soluble carbohydrates and low in protein content, on a dry matter basis (Correia et al., 2004).

Abiotic stresses, such as wounding and thermal treatment, affect the metabolism of fresh produce

and increase the synthesis of phytochemicals or reduce the synthesis of undesirable compounds.

Controlled abiotic stresses can be used to improve the bioactive properties of fresh produce and

thus provide healthier foods (Cisneros-Zevallos, 2003).

The main objective of this project is to produce an ingredient rich in bioactive compounds from

pineapple by-products subjected to abiotic stresses.

The core cylinders (± 52.5x30 mm) and the shell (± 110x40 mm) of the pineapple by-products from

the minimal processing industry, crushed or not, were packaged (± 40 g) in bags of PA/PE/PE film

with 90 μm thickness (120x200 mm). The by-products within the bags were submerged in a water

bath (Selecta, Spain) at 30 °C during 10 min and stored at ± 5 °C for 8 h, being subsequently frozen

at -80 °C until the analyzes were performed. The heat treatment and the storage time were not

applied to the control samples. Samples were afterwards lyophilized (in a freeze-dryer Telstar Lyo

Quest) at a pressure of 0.1 mbar for about 72 h.

Total phenolic content was determined by the Folin–Ciocalteau method (Swain and Hillis, 1959).

The determination of the antioxidant activity was performed according to the methods of DPPH -


5th June 2018 60

2,2-diphenyl-1-picrylhydrazyl (Brand-Williams et al., 1995), FRAP - ferric reducing antioxidant power

(Benzie and Strain, 1996) and ABTS - 2,2-azino-bis-(3-ethyl-benzothiazoline-6-sulfonic acid)

(Nenadis et al., 2004) with some modifications.

Thermal treatment promoted an increase between 15 - 25 % of total phenolic content present in

the by-products of pineapple, respectively. The antioxidant activity presented an increase between

15 - 20 % by the DPPH method, 15 - 20 % by the FRAP method and 20 - 45 % by the ABTS method.

The lyophilization of the by-products allowed to stabilize and preserve most of the bioactive

compounds produced through the abiotic stresses applied, and thus to obtain an ingredient with a

high content of bioactive compounds that can be added in food.

Acknowledgments: The first author acknowledges the financial support from Fundação para a Ci ncia e a

Tecnologia, Portugal, through Doctoral fellowship (SFRH/BD/109124/2015 ).

References

Benzie, I.F.F., Strain, J.J. (1996) The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: The FRAP assay. Analytical Biochemistry, 239, 70–76. Brand-Williams, W., Cuvelier, M.E., Berset, C. (1995) Use of a free radical method to evaluate antioxidant activity. LWT - Food Science and Technology, 28, 25-30. Cisneros-Zevallos, L. (2003) The Use of Controlled Postharvest Abiotic Stresses as a Tool for Enhancing the Nutraceutical Content and Adding-Value of Fresh Fruits and Vegetables. Journal of Food Science, 68, 1560-1565. Correia, R.T.P., McCue, P., Magalhães, M.M.A., Macêdo, G.R., Shetty, K. (2004) Production of phenolic antioxidants by the solid-state bioconversion of pineapple waste mixed with soy flour using Rhizopus oligosporus. Process Biochemistry, 39, 2167-2172. Larrauri, J.A., Rupérez, P., Saura Calixto, F. (1997) Pineapple Shell as a Source of Dietary Fiber with Associated Polyphenols. Journal of Agricultural and Food Chemistry, 45, 4028-4031. Nenadis, N., Wang, L.-F., Tsimidou, M., Zhang, H.Y. (2004) Estimation of Scavenging Activity of Phenolic Compounds Using the ABTS•+ Assay. Journal of Agricultural and Food Chemistry, 52, 4669-4674. Swain, T., Hillis, W.E. (1959) The phenolic constituents of Prunus domestica. L.—The quantitative analysis of phenolic constituents. Journal of the Science of Food and Agriculture, 10, 63-68.


5th June 2018 61

DESENVOLVIMENTO DE MISTURAS COM PLANTAS AROMÁTICAS PARA REDUÇÃO

DE SAL EM SOPAS

Cláudia A. Viegas1, André Gerardo1, Carmo Serrano2, Margarida Sapata2

1Escola Superior de Hotelaria e Turismo do Estoril

2Instituto Nacional de Investigação Agrária e Veterinária IP

Resumo

As doenças crónicas não transmissíveis (DCNTs) são uma das principais causas para a mortalidade e

morbidade em todo o mundo. Diversos estudos têm demonstrado a sua relação com a hipertensão

arterial, sendo esta um dos principais fatores de risco para doenças coronárias, acidentes

vasculares cerebrais e morte prematura, tendo a OMS recomendado um consumo de sal não

superior a 5 g/dia (WHO, 2009, He et al, 2013). O consumo de sódio em excesso é atualmente um

problema de saúde pública que urge resolver (Baudet et al, 2012, Yang et al, 2011, He et al, 2013).

A utilização de especiarias, plantas aromáticas e outros aromas poderá ser uma alternativa mais

segura e saudável, que permita conferir sabor e aroma, permitindo diminuir o sal utlizado.

O objetivo deste trabalho consistiu no desenvolvimento de misturas de plantas aromáticas e

especiarias a aplicar em sopas. Pretende-se ainda que estas misturas contenham uma quantidade

de sal pré-definida de forma a facilitar o seu uso por parte do consumidor e sem uso de sal “a olho”.

Foram selecionados dois tipos de sopa – creme de cenoura e sopa de feijão, para servirem de base

à elaboração de outras sopas, que foram confecionadas tradicionalmente, tendo sido quantificado

o sal usado (10 a 15 g, para 2 e 3 litros de sopa, respetivamente). Posteriormente foram propostas

misturas de plantas aromáticas e vegetais desidratados e especiarias para a confeção das sopas

com dois níveis de sal inferiores à confeção tradicional (1,5 g e 3 g; 2 g e 4 g para 2 litros). Foi

realizada avaliação sensorial das sopas. Os resultados obtidos – figura 1 - permitem observar que

nas características cor e aroma os resultados são positivos, tendo a textura apresentado a

pontuação mais baixa. Para estas características, os resultados não apresentam diferenças nos dois

níveis de sal (p>0,05). Foram ainda avaliadas outras características de forma a aferir se alguns dos

elementos mais intensos utilizados na mistura teriam muito impacto no sabor, sendo o maior

destaque para o estragão. No que se refere ao sal os resultados são muito satisfatórios, uma vez

que, quer no nível de sal mais baixo (1,5 e 2 g) ou médio (3 e 4 g) a pontuação média, numa escala


5th June 2018 62

em que 1 e 2 correspondem a insonso; 3 a adequado e 4 e 5 salgado, é de 2,5 a 3, como se pode

observar pelas caixas de bigodes – figura 2. Os resultados, obtidos neste estudo preliminar, são

promissores relativamente ao desenvolvimento de misturas com plantas aromáticas para redução

de sal, que poderão ser usadas na restauração e para o público em geral. Numa fase posterior

pretende-se fazer um extrato da mistura das plantas aromáticas selecionadas e utilizar a técnica de

microencapsulação para conferir à mistura um aspeto esférico/granular (tipo sal) de forma a

facilitar a aceitação e uso por parte do consumidor.

Figura 1. Resultados da análise sensorial

Figura 2. Resultados da análise sensorial da característica “intensidade de sal”.


5th June 2018 63

References

Baudet M, Daugareil C, & Ferrieres J. (2012) Cardiovascular disease prevention and life style modifications. Annales de Cardiologie et d'Angéiologie 61(2), pp. 93-8. He FJ, Li J, MacGregor GA. (2013) Effect of longer term modest salt reduction on blood pressure: Cochrane systematic review and meta-analysis of randomised trials BMJ; 346 :f1325 World Health Organization. (2009) Global health risks: Mortality and burden of disease attributable to selected major risks. Available at: http://www.who.int/healthinfo/global_burden_disease/GlobalHealthRisks_report_full.pdf Yang Q, Liu T, Kuklina EV, et al. (2011) Sodium and potassium intake and mortality among US adults: prospective data from the Third National Health and Nutrition Examination Survey, Arch Intern Med.171:1183-91

http://www.ncbi.nlm.nih.gov/pubmed/21747015

http://www.ncbi.nlm.nih.gov/pubmed/21747015


5th June 2018 64

QUANTIFICAÇÃO DE GAMA-ORIZANOL E ÁCIDO FÍTICO

EM VARIEDADES PORTUGUESAS DE ARROZ

M. Manuela Lageiro1, Catarina Baptista1,2, Ana Castanho 1,3, M. Celeste Serra 2,

Carla Brites1

1 INIAV/UTI-Instituto Nacional de Investigação Agrária e Veterinária, I.P., Oeiras

2 ISEL/ADEQ-Instituto Superior de Engenharia de Lisboa, Lisboa

3 UP/FCNA-Universidade do Porto, Porto

Resumo

O gama-orizanol (GO) é um composto bioativo específico do arroz, o mais relevante como fonte

antioxidante natural, que tem várias aplicações em cosmética, nutrição e medicamentos. O GO

encontra-se maioritariamente na parte lipídica da sêmea e o seu teor depende das variedades,

condições de cultivo e processamento do arroz (10 a 350 mg GO/100g de arroz integral e sêmeas).

GO é uma mistura de ésteres de ácido ferúlico que actua nos radicais livres como antioxidante e a

cerca de 95% da sua quantidade total correspondem 5 compostos: ferulato de 24-

metilenocicloartenol (A), ferulato de cicloartenol (B), ferulato de campesterol (C), ferulato de β-

sitosterol (D) e ferulato de sitoestanol (E), por ordem de abundância.

O ácido fítico (AF), também conhecido como mio-inositol hexafosfato, é um ácido orgânico, mais

abundante nas sêmeas (4,94 g/100g) do que no grão (1,07 g/100g) de arroz e representa 65 a 73%

do conteúdo total de fósforo. A particularidade do AF formar complexos muito estáveis com os

minerais diminui a sua disponibilidade e por esse motivo é classificado como anti nutricional. No

entanto, este composto natural, tem sido amplamente estudado por possuir vários benefícios para

a saúde devido aos seus efeitos antioxidantes, hipocolesterolémicos, hipolipidémicos e

anticancerígenos.

Portugal é o maior consumidor europeu de arroz: 15-16 kg/per capita ano e é auto-suficiente na

produção de arroz carolino que representa cerca de 44% do total de arroz consumido no país. As

variedades Ceres (carolino) e Maçarico (agulha), recentemente inscritas no catálogo nacional,

foram estudadas no âmbito do projecto de investigação ArrozBig em que o INIAV tem como

objetivo efectuar a caraterização de compostos bioativos presentes no arroz e que podem ter

interesse na diferenciação, sob o ponto de vista funcional, de diferentes variedades.


5th June 2018 65

O objetivo do presente estudo é a quantificação de compostos bioativos relevantes (gama-orizanol,

ácido fítico) nas variedades de arroz Ceres e Maçarico provenientes de dois anos agrícolas (2016 e

2017). O gama-orizanol (GO) e o ácido fítico (AF) foram extraídos da sêmea e da farinha integral de

ambas as variedades por extração com solventes orgânicos para o GO (isopropanol) e extracção

ácida para o AF (HCl 0,5M). Os extractos obtidos foram analisados por cromatografia líquida de

elevada resolução (HPLC) com detector de rede de díodos (PDA) e detector de Índice de refracção

(RI), respectivamente. A extracção do GO foi definida pelos resultados da experiência factorial

envolvendo o tipo de solvente; tempo de extracção, temperatura e proporção solvente/amostra.

Os valores de GO obtidos para as sêmeas e farinhas são apresentados na Tabela 1 e na Figura 1. De

acordo com o esperado os valores obtidos nas sêmeas foram cerca de 10 vezes superiores aos das

farinhas e foram maiores para a variedade Ceres (japónica) do que para a Maçarico (índica) o que

está de acordo com o mencionado na literatura para as subespécies japónica e índica (Lemus et al.,

2014), e na mesma ordem de grandeza de teores reportados por outros autores (154mg/100g

sêmea, Massarolo et al., 2017). De notar também que o teor de GO não está directamente

relacionado com a % de matéria gorda (a sêmea Ceres apresenta maior teor de GO apesar da

menor % de matéria gorda do que a sêmea Maçarico) e que os valores de cada variedade variam

com o ano de cultivo sendo menores na colheita de 2017 do que na colheita de 2016.

Tabela 1. Teores de ácido fítico, % matéria gorda e teor de gama-orizanol nas sêmeas da colheita de 2016

Sêmea AF (g/100g) Matéria gorda (%) GO (mg/100g)

Ceres 2016 13,4±2,4 14,7±0,2 214,6±3,2

Maçarico 2016 22,5±0,4 17,0±0,4 185,6±3,6

Em relação ao teor de AF a variedade Maçarico apresenta valores mais elevados que a Ceres e os

valores encontrados foram superiores aos reportados na literatura de 0,2g/100g arroz (Chan et al.,

2007).


5th June 2018 66

Figura 1. Cromatogramas do GO a 325nm: (1) espectro / (2) do padrão 300µg/mL e das sêmeas e farinhas da

colheita de 2017: (3) Ceres e (4) Maçarico. HPLC-PDA; coluna C18 Waters ODS2 (150x4.6mm, 5µm), Vinj=20µL; fase móvel: metanol/acetonitrilo (50:50) a 1,2mL/min, Ordem dos picos: (B) ferulato de cicloartenol, (A) 24-metilenocicloartenol, (C) ferulato de campesterol, (D) ferulato de β-sitosterol.

Agradecimentos: Projecto POCI-01-0247-FEDER-017931 - ArrozBig - Desenvolvimento de produtos de arroz

com baixo índice de glicémia. Bolsa de Doutoramento FCT SFRH/BD/120929/2016 (Ana Castanho).

Referências

Chan, S.S.L., Ferguson, E.L., Bailey, K., Fahmida, U., Harper, T.B., e Gibson, R.S. (2007). The concentrations of iron, calcium, zinc and phytate in cereals and legumes habitually consumed by infants living in East Lombok, Indonesia. J. of Food Composition and Analysis 20, 609–617.

Lemus, C., Angelis, A., Halabalaki, M., e Skaltsounis, A.L. (2014). Chapter 32 - γ-Oryzanol: An Attractive Bioactive Component from Rice Bran A2. Watson, Ronald Ross. In Wheat and Rice in Disease Prevention and Health, V.R. Preedy, e S. Zibadi, eds. (San Diego: Academic Press), pp. 409–430.

Massarolo, K.C., Ribeiro, A.C., Furlong, E.B., e de Souza Soares, L.A. (2017). Effect of particle size of rice bran on gamma-oryzanol content and compounds. J. of Cereal Science 75, 54–60.

(A) (B) (C) (D)

(3) Ceres colheita de 2017 : Sêmea 192,2±6,9 mg/100g Farinha 20,4±0,9 mg/100g

(4) Maçarico colheita de 2017: Sêmea 172,8±6,6 mg/100g Farinha 13,2±0,1 mg/100g

(1) Espectro dos picos a 325nm

(2) Padrão GO 300µg/mL 300µg/mL300µg/mL


5th June 2018 67

ANTIOXIDANT AND ANTIMICROBIAL EFFECT OF HYDRO-ALCOHOLIC EXTRACTS IN FRESH POULTRY

MEAT

Sofia Mourão1, João Pires1, Raquel Palma, Ricardo Gomes1, Victor L. Souza1, Ana L. Fernando1


FCT, Universidade Nova de Lisboa, Campus de Caparica, 2829-516 Caparica, Portugal; (Mourão:

[email protected]; Pires: [email protected]; Palma:

[email protected]; Gomes: [email protected]; Souza:

[email protected]; Fernando: [email protected])

Abstract

Constant new information reaches consumers every day which makes them more and more

attentive and demanding about food safety and quality. In order to meet the needs of the

consumers, the food industry needs to create new innovative techniques for food preservation that

also correspond to the demand from consumers and EU for foodstuffs with less synthetic products

and more additives of natural origin.

Fresh poultry meat is one of the most perishable food products, being very susceptible to lipid

oxidation and growth of microorganisms, thus limiting its shelf life. In order to avoid or delay the

deterioration of meat, the food industry has been applying synthetic antioxidants, but studies

indicate that the use of those type of preservatives may affect human health. One possible

alternative is to replace synthetic antioxidants with natural ones, such as essential oils (EO) or

hydro-alcoholic extracts (HAE) rich in antioxidant compounds.

Therefore, the aim of this project was to analyze the antioxidant and antimicrobial effect of three

hydro-alcoholic extracts obtained from the leaves of kenaf, sage and, black tea, in the shelf life of

fresh poultry meat. Hydro-alcoholic extracts (10% m/v, in ethanol 50% v/v), were added to fresh

poultry meat in the proportion of 5% v/m. Poultry meat without HAE was used as a control

treatment. The fresh poultry meat was purchased at the local market and after being mixed with

the HAE was stored into sterile plastic boxes with screw cap, under refrigeration (3 ºC ± 1 °C) for 14

days. At 0, 1, 2, 4, 7, 10 and 14 storage days the meat was characterized physico-chemically

(moisture and surface color, pH, acidity, TBARS index, volatile basic nitrogen) and microbiologically

(total mesophilic aerobic bacteria and total coliforms).


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Hydro-alcoholic extracts have shown to be effective in the meat preservation process, inhibiting

lipid oxidation and microbiological proliferation, and maintaining color, in comparison to the results

obtained with control meat samples. The incorporation of the HAE studied helped to maintain

malondialdehyde (MDA) concentration constant along the 14 days of storage while in the control

samples MDA concentration increased. No significant differences were obtained among the three

different extracts towards their effective antioxidant protection. The incorporation of HAEs reduced

the microbial spoilage in the poultry meat by 0.8-1.5 log in the case of total mesophilic aerobic

bacteria, and by up to 2.8 log in the case of total coliforms. Extracts of black tea presented the

highest anti-microbiological activity

Thus, the incorporation of the different extracts into the meat contributed to increase fresh poultry

meat shelf life, indicating that these natural additives have the potential to substitute synthetic

additives.


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OnMyWhey – PART OF ECOTROPHELIA INNOVATIVE FOOD PRODUCTS

Gregor Sok 1,2, Nina Ogorevc3, Neža Miklavič2, Lea Prelovšek4, Sabina Vrecl2

1Education Centre Piramida Maribor, Slovenia

2 MSc student of Food Science at Biotechnical Faculty, University of Ljubljana, Slovenia

3 MSc student of Nutrition at Biotechnical Faculty, University of Ljubljana, Slovenia

4 MSc student of Business Logistics at Faculty of Economics, University of Ljubljana, Slovenia

Abstract

Ecotrophelia is a students’ competition for developing eco innovative food products. The ambition

of this project is to promote entrepreneurship and competitiveness within the European food

industry by implementing a training network of excellence in food innovation and the organization

of national and European food innovation competitions, "The Student Awards of Food Innovation”,

a real eye-opener for the food industry. Ecotrophelia achieves the goal of bringing together

students, teachers, researchers and professionals of the food sector in a network to think about

tomorrow’s eco-innovative food products. The competition offers a ground for fruitful exchanges

between education and research sectors and the business world. Established in France in 2000,

Ecotrophelia expanded to a European scale in 2008. Each European country organizes its own

national competition to select the most innovative food project that will then be presented at

EcoTrophelia Europe. In 2017, 16 European countries participated in the competition (Belgium,

Croatia, Denmark, France, Germany, Greece, Hungary, Iceland, Italy, The Netherlands, Portugal,

Romania, Serbia, Slovenia, Spain and United Kingdom). The conditions for participating in the

competition are that the participants must not be older than 35 years and may not be PhD

students. The team can consist of 2 to 10 members, regardless of the direction of the course. Since

2011 Ecotrophelia Europe has motivated the organization of 130 national competitions, mobilized

more than 550 universities and nearly 3,000 European students and the development of more than

350 products. From these products more than 40 have been developed and marketed in European

distribution channels.

The food product entering the competition must meet all the criteria set out in the official

specifications. The food product must: be fit for human consumption and aimed at consumers, be

marketable in retail distribution or the restaurant and hotel sectors, be innovative in one or several


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aspects compared to food products already on the market, take on board eco-innovation, stand out

for its taste, nutritional or other qualities, be reproducible for manufacturing in a production unit

based on technical specifications, be conform to relevant European regulation applicable at the day

of the competition, be commercially relevant, show global coherence for all the criteria set out

above. The food product must be presented using an explanatory dossier. It must contain the

following information: a description of the food product, a description of the product innovation, a

summary of marketing, sales and business plan and a description of the community strategy.

Our team consisted of five members and we were successful in developing the OnMyWhey

product. OnMyWhey is a unique whey based fruit dairy product with added millet which makes

healthy snacking easy. It is made from locally sourced, organic ingredients of premium quality. On

the top of loads of essential nutrients and exciting taste, selection OnMyWhey features innovative

ecofriendly packaging that is convenient to use whenever is needed throughout a busy day.

OnMyWhey is available in three exciting flavours: »Blueberry«, »Raspberry« and »Forest fruit«. The

key ingredient of OnMyWhey is organic whey. Whey is a by-product in cheese production, but in

our product it’s the key ingredient. Whey is naturally rich in proteins and minerals. In our products

whey is further fermented with probiotic cultures which have possibly beneficial effects on

preventing gastrointestinal diseases and in strengthening immune system. Selected probiotic

cultures give our product a special flavour. Furthermore, OnMyWhey contains millet, a much

appreciated grain qualified as a good source of some very important nutrients. Millet in our product

also acts as a natural thickener. To give you a fresh and exciting healthy food choice OnMyWhey

comes in three attractive fruit flavours with a pinch of elderlflower extract. All our raw materials are

organic and from local suppliers. OnMyWhey products are packed in pouches (Figure 1), of which

the peculiarity is, that even in packaging, whey is used as one of the layers. They are perfect for

packing small amounts of liquid food. Pouch with nature friendly and highly innovative whey-based

biopolymer oxygen barrier, which will satisfy even the most demanding environmentally concerned

consumers. Advantages of using pouches as our packaging are mainly that they are handy, creative

(they do not look like other products on Slovenian market), and we can save space during

transportation, storing and also in market refrigerators.


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Figure 1. Packaging.

The Ecotrophelia competition is an opportunity for students to learn about the stages of developing

a new product and everything related to it (cooperation with companies, legislation, group work,

etc.). In the project, we tried to use the knowledge we acquired on university to use in our work. It

is an excellent opportunity to combine theory and practice. After all, this is a great opportunity to

meet other students, their view on food, and also change your view on the food industry, as you

realize how much effort one has to put in to develop a product. The competition is a set of different

factors, both positive and negative (a huge time invested, a chance of failure), but it is a unique

opportunity for students to take a step from university to real life.

References

Ecotrophelia Europe https://eu.ecotrophelia.org/sites/2018-ECOTROPHELIA-EUROPE_Regulations_English.pdf (april 2018) Miklavič N., Ogorevc N., Prelovšek L., Sok G., Vrecl S. 2017. OnMyWhey. Explenatory dossier. Biotehnical Faculty: 30 p.

https://eu.ecotrophelia.org/sites/2018-ECOTROPHELIA-EUROPE_Regulations_English.pdf

https://eu.ecotrophelia.org/sites/2018-ECOTROPHELIA-EUROPE_Regulations_English.pdf


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CHARACTERIZATION OF LACTIC ACID BACTERIA STRAINS WITH BIOTECHNOLOGICAL POTENTIAL

AS STARTER OR PROBIOTIC CULTURES. SEARCH OF VIRULENCE FACTORS AND ANTIBIOTIC

SUSCEPTIBILITY

D. Brito1, R. Cepêda2, L. Abrunhosa3, A. Inês4,5

1Master student of Lab. Clinical Biology, University of Trás-os-Montes and Alto Douro

2Master student of Enology, University of Trás-os-Montes and Alto Douro

3CEB-Centre of Biological Engineering, University of Minho

4Chemistry Centre Vila Real (CQ-VR), University of Trás-os-Montes and Alto Douro

5Dep. of Biology and Environment, ECVA, University of Trás-os-Montes and Alto Douro

Abstract

The concept "lactic acid bacteria" (LAB) includes a morphologically heterogeneous group of gram

positive bacteria that produce lactic acid as the major end product of sugar fermentation. These

bacteria are deeply linked to humans, since, in addition of being part of the normal microbiota of

gastrointestinal, respiratory and genital tracts of humans, they are involved in the manufacture of

various food products, such as, sausages, cheese, olives, sauerkraut, coffee, tea, wines and bakery

products among others (Leroy and de Vuyst, 2004; Ammor et al., 2007; Giraffa et al., 2010; van

Reenen and Dicks, 2011). LAB have been used as starter cultures and/or as complementary cultures

for various functions such as (i) preservation: production of lactic and acetic acids, hydrogen

peroxide and bacteriocins in dairy products and other products; (ii) organoleptic properties: flavour

enhancement, aroma formation; (iii) technological properties: resistance to bacteriophages, among

others; (iv) nutritional properties: production of vitamins and low-calorie sugars (Leroy and Vuyst,

2004; Giraffa et al., 2010; Argyri et al., 2013; Widyastuti et al., 2014). However, the biodiversity of

commercial starter cultures is limited, which compromises the diversity of products and there is a

need to add certain traditional cultures to enable improvement of microbiological quality without

significantly changing the typical characteristics of some products. Consequently, further studies on

the selection and implementation of new starter cultures are important in order to increase the

different biotechnological applications of LAB (Leroy and de Vuyst, 2004; Inês et al., 2009; Giraffa et

al., 2010). Lactic bacteria are also used for the production of probiotics, both for humans and

animals. In food products, they are mainly in fermented milk, yoghurts and beverages used as


5th June 2018 73

supplementary additives, other functional products exist such as cheese, ice cream, nutritional bars,

cereals and infant formulas (Argyri et al., 2013; Sharma et al., 2014). Due to their history of

consumption without negative effects, LAB are considered as safe organisms, possessing GRAS

“Generally Recognized As Safe” status (Ammor et al., 2007; Thumu and Halani, 2012). However,

before being available in market, all LAB strains should be subjected to studies that prove that they

are not harmful to the consumer (Mathur and Singh, 2005; Sharma et al., 2014).

The present work aimed to characterize some LAB strains in order to guarantee their safety for food

use. For this, we sought to verify the absence of virulence factors and their susceptibility to

antibiotics. With this characterization we intend to analyse if these strains can be reservoirs of

resistance genes to antibiotics and of virulence factors which may avoid their potential use in

industry as starter cultures or as probiotics. About 60 LAB strains isolated from various food

matrices (milk and dairy products, sausages, olives, elderberry and silage) were analysed for

gelatinase and hemolysin activities. These enzymatic activities are associated with worsening of the

infections as they can cause direct damage to animal tissues or increase the invasion capacity.

Gelatinase, for example, is a protease capable of hydrolyzing gelatin, collagen, casein, hemoglobin

and other peptides while hemolysin is a cytolytic protein capable of causing erythrocyte cell lysis

(Vergis et al., 2002 ). Phenotypically, the strains showed no gelatinase activity, however some

showed hemolysin activity. The same strains were tested for their susceptibility to various

antibiotics by the disc diffusion method, although most strains were susceptible to antibiotics,

some showed resistance that may limit their use in the food industry. In addition, the

presences/absences of the genes associated with the above mentioned activities are being

investigated.

References

Ammor, M., Flórez, A., Mayo, B., (2007) Antibiotic resistance in non-enterococcal lactic acid bacteria and bifidobacteria. Food Microbiology, 24:559-570. Argyri, A., Zoumpopoulou, G., Karatzas, K., Tsakalidou, E., Nychas, G., Panagou, E., Tassou, C., (2013) Selection of potential probiotic lactic acid bacteria from fermented olives by in vitro tests. Food Microbiology, 33:282-291. Giraffa, G., Chanishvili, N., Widyastuti, Y., (2010) Importance of lactobacilli in food and feed biotechnology. Research in Microbiology, 161:480-487 Inês, A., Tenreiro, T., Tenreiro, R., Mendes-Faia, A., (2009) Revisão: As bactérias do ácido lático do vinho-Parte II. Ciência e técnica vitivinícola, 24:1-23.


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Leroy, F., De Vuyst, L., (2004) Lactic Acid Bacteria as Functional Starter Cultures for the Food Fermentation Industry. Trends in Food Science and Technology, 15:67-78. Mathur, S., Singh, R., Antibiotic resistance in food lactic acid bacteria - a review. International journal of Food Microbiology, 105:281-295. Sharma, P., Tomar, S., Goswami, P., Sangwan, V., Singh, R., (2014) Antibiotic resistance among commercially available probiotics. Food research International, 57:176-195. Thumu, S., Halami, P., (2012) Acquired Resistance to Macrolide–Lincosamide–Streptogramin Antibiotics in Lactic Acid Bacteria of Food Origin. Indian J Microbiol, 52:530-537. van Reenen, C., Dicks, L., (2011) Horizontal gene transfer amongst probiotic lactic acid bacteria and other intestinal microbiota: what are the possibilities? A review. Arch Microbiol, 193:157-168. Vergis, E. N., Shankar, N., Chow, J. W., Hayden, M. K., Snydman, D. R., Zervos, M. J., Linden, K., Wagener, M., Muder, R. R. (2002) Association between the presence of enterococcal virulence factors gelatinase, hemolysin, and enterococcal surface protein and mortality among patients with bacteremia due to Enterococcus faecalis. Clinical Infectious Diseases, 35:570-575. Widyastuti, Y., Rohmatussolihat, Febrisiantosa, A., (2014) The role of lactic acid bacteria in milk fermentation. Food and Nutrition Sciences, 5:435-442.


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DEVELOPMENT OF SPAGHETTIS WITH ALTERNATIVE FLOURS

1A. Mira, 1M. Brito Costa, 1F. Fragoso, 1J. Ferro Palma, 1J. Dias, 1C. Ribeiro,

1S. Ferro Palma, 1C. Lampreia, 1A. Floro, 1M.J.Barata de Carvalho,

1DTCA, Escola Superior Agrária, Instituto Politécnico de Beja, Portugal

Abstract Development of new foods with an impact on human health (functional foods) is of interest for the

food industry due to the increase in diseases associated with food consumption, such as obesity,

diabetes mellitus, celiac disease, heart disease, cancer and malnutrition (Patiño-Rodríguez et al.,

2018).

Pasta is among the most consumed foods worldwide, and more specifically, spaghetti is the pasta

type most consumed. Spaghetti is produced by mixing wheat semolina and water, however is

considered as a good product for the addition of highly nutritious raw materials. This enhancement

aims mainly to increase its nutritional quality as regards to protein, dietary fibre, vitamins and

minerals contents (Chillo et al., 2001), since one of the negative characteristics of gluten-free

spaghetti is its low nutritional quality, hence, the addition of ingredients with nutraceutical

potential is feasible in the production of a paste with acceptable nutritional properties.

Another property in gluten-free spaghetti, which should not be forgotten, is the fact that the

compactness of spaghetti structure is mainly due to the gluten network produced during its

processing, thus the main problem in gluten-free spaghetti is the poor protein network due to the

absence of gluten. Many of the commercial gluten-free products are made from corn and rice due

to its low cost and its abundance. However, it has low nutritional value, including low protein and

dietary fibre contents (Giménez et al., 2013). Therefore, the use starch-rich flours such maize (Zea

mays) can be used in combination with hydrocolloids to increase the viscoelastic properties of the

dough (Mancebo et al., 2015).

In this study, alternative ingredients such as cassava, unripe plantain, colocasia esculenta,

breadfruit, and maize and rice flour were used to prepare spaghetti with functional characteristics.

Namely the potential unripe plantain fruit can be used as a source of antioxidants of interest for the

development of gluten-free spaghetti (Hoyos-Leyva et al., 2015).

Therefore, the aim of this work was to evaluate the chemical composition, physical properties,

texture and sensory of gluten-free spaghettis manufactured with gluten-free flours and enriched

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with different levels of the above-mentioned fruits. On the other hand, in an attempt in a fist

approach to develop spaghetti, it was study different types of wheat flour (durum or soft) as a

control sample, to be precise the flours were evaluated in order to decide if its characteristics were

or not suitable for pasta’s manufacture, and in a second step the flours with or without wheat and

other fruits were developed and analysed.

Thus, in first instance, to evaluate how different wheat flours affected spaghetti quality, were made

analysis to its flour properties (gluten index, flour strength), and to its cooking and nutritional

properties. The chemical composition, cooking quality, physical behaviour (rheometry and texture

analysis) and sensory analysis in different processing steps (dough formation, uncooked and

cooked) were analysed. Afterwards, several formulations were prepared using flours from cassava,

breadfruit, colocasia esculenta, unripe plantain (pulp), maize and rice. In all spaghetti samples

manufactured, either in the control wheat ones or the gluten-free ones, were made the chemical

analysis of moisture, ash, protein, fat, fibre, and then determine the optimal cooking time (OCT)

and the cooking loss (CL), which is considered the amount of solid substance lost in the cooking

water, according to Padalino et al. (2013). All the analysis was determined in triplicate. In the

cooked samples was made the texture in a Stable Micro System Texturometer with a light knife

probe by shear compression test with the samples at room temperature, in order to evaluate shear

force (hardness). In sensory analysis was compared two commercial spaghetti products, brands A

(fresh) and B (dried), using a hedonic test by 50 untrained panellists of students and academic staff.

Sensory evaluation was carried out using a hedonic test with a five-point rating scale. Each category

was rated from 1 (dislike very much) to 5 (like very much), the spaghettis were cooked at the

optimal cooking time before they were served to the panellists as warm products (around 40-45ºC).

Commercial brands were used as reference products. The data were analysed by one-way analysis

of variance (ANOVA) followed by the Tukey's post hoc test to determine the significant differences

between spaghetti samples (p < 0.05) and a Statistica software version 7.0 (StatSoft. Inc., USA) was

used to perform the statistical analysis of the data.

Indeed the cooked spaghetti made with durum wheat flours showed a good performance after

cooking and those were harder than samples made with soft wheat. Even although wheat durum

spaghetti did not show the same technological quality as the one with soft wheat flour, those ones

offered a better nutritional profile due to higher protein and other healthy compounds, like fibre

and antioxidants.


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The spaghetti samples showed a similar chemical composition, but the whole wheat flours with

fruits had a higher dietary fibre and protein content (10 to 16%), while in commercial brands with

semolina mentioned can present data from 12,10 to 12,95 % and in rice flour with defatted soy

flour the protein content was from 6.28 to 10.69 g/100 g pasta (Sereewat, et al. 2015). Some

differences in cooking loss of the spaghetti samples were found, namely the cassava spaghettis

without maize flour had showed significant differences in the CL from 6,1 g/100g to 10,0 g/100g,

while in other studies (Sereewat, et al, 2015) commercial brands can present 4,78 to 4,92

(g/100g).The spaghetti samples showed different hardness than the commercial spaghetti (fresh or

dried). In rheological features, the samples presented some significant differences between the

formulations, however with low hardness (2-4 N), and in all gluten-free dough formulations, the

viscous modulus (G″) showed a similar tendency to G′ which was greater than G″, which suggests a

solid elastic-like behaviour of all the gluten-free formulas. In terms of sensory acceptability this

study presented data very satisfactory with high scores, mainly in texture. In terms of antioxidants,

it was found differences in some formulations, which might increase the interest of mixing this

fruits in the conventional flours to make spaghetti.

It was possible to develop gluten-free spaghetti with quality characteristics using alternative flours

rather than wheat flours, and due do this efforts it might be useful to think in the countries where

this alternative fruits flours are native, to motivate those flours production in order to enrich the

population sustainability and nutritional needs. Texture acceptability of the product obtained was

not significantly different from a commercial spaghetti product tested. The results showed that

maize flour and other alternative flours as cassava could be used as the ingredients for making

gluten-free spaghetti.

References

Chillo, S. Laverse, J. Falcone, P.M. Del Nobile M.A. (2008). Quality of spaghetti in base amaranthus wholemeal flour added with quinoa, broad bean and chick pea. Journal of Food Engineering, 84 pp. 101-107. Giménez, M.A.; González, R.J.; Wagner, J.; Torres, R.; Lobo M.O.; Samman, N.C. (2013). Effect of extrusion conditions on physicochemical and sensorial properties of corn-broad beans (Vicia faba) spaghetti type pasta. Food Chemistry, 136, pp. 538-545 Hoyos-Leyva, J.D.; Bello-Pérez, L.A.; Agama-Acevedo, E.; Alvarez-Ramirez, J. (2015). Optimising the heat moisture treatment of Morado banana starch by response surface analysis. Starch/Stärke, 67, pp. 1026-1034.

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Mancebo, C.M.; San Miguel, M.A.; Martínez, M.M.; Gómez, M. (2015). Optimisation of rheological properties of gluten-free doughs with HPMC, psyllium and different levels of water. Journal of Cereal Science. 618-15. https://doi.org/10.1016/j.jcs.2014.10.005 Padalino, L.; Mastromatteo, M.; De Vita, P.; Ficco, D.B.M.; Del Nobile, M.A. (2013). Effects of hydrocoloids on chemical properties and cooking quality of gluten-free sphagetti. International Journal of Food Science and Technology, 48: 972-983. doi:10.1111/ijfs.12049. Patiño-Rodríguez, O.; Bello-Pérez, L.A.; Flores-Silva, P.C.; Sánchez-Rivera, M.M.;Romero-Bastida, C.A. (2018). Physicochemical properties and metabolomic profile of gluten-free spaghetti prepared with unripe plantain flours. LWT, 90, April 2018, Pag: 297-302. https://doi.org/10.1016/j.lwt.2017.12.025. Sereewat, P.; Suthipinittham, C.; Sumathaluk, S.; Puttanlek, C.; Uttapap, D.; Rungsardthong, V. (2015). Cooking properties and sensory acceptability of spaghetti made from rice flour and defatted soy flour. LWT - Food Science and Technology 60, Issue 2, Part 1, Pag: 1061-1067. https://doi.org/10.1016/j.lwt.2014.10.001

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POSTER COMMUNICATIONS


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DEVELOPMENT OF JELLY FRUITS MADE WITH RED BERRIES AND AROMATIC HERBS: TEXTURAL ANALYSIS

Cátia Reis1,2, Paula Correia1,2, Sofia Florença3, Raquel Guiné1,2

1Dep. Food Industry, ESAV, Polytechnic Institute of Viseu, Portugal

2CI&DETS and CERNAS Research Centres, Polytechnic Institute of Viseu, Portugal

3Faculty of Nutrition Sciences, University of Porto, Portugal

Abstract

Jelly gums, jelly sweets, jelly candies, jelly fruits or fruit candies are different nomenclatures for the

same type of product, essentially comprising systems with a gel-like structure. Their composition

includes fruits, many diverse, in amounts of 45% or over (m/m), sugars (maximum of 55%, m/m), a

gelling agent - usually pectin and organic acids, for definition of taste. These candy products include

a wide variety of forms, textures, compositions and colors, being highly appreciated due to their

appearance, as well as flavor and texture. Undoubtedly they constitute a relevant segment of the

confectionery market being consumed by heterogeneous groups, from very early ages to elderly

people (Cappa et al., 2015).

Conventional jelly fruits may bring health problems due to their high sugar content, and that is a

problem in a context of necessity to redesign foods so as to provide more effective and efficient

obesity prevention. Obesity is recognized by the World Health Organization as one of the global

noncommunicable diseases (Kushner and Kahan, 2018). Hence, there has been an increasing focus

in the development of new foods with a healthier nutritional composition, lowering sugar and

saturated fat content, and preferably that bring additional bioactive properties (Cappa et al., 2015).

Red berries have been widely studied for their high contents in many bioactive compounds, and

most especially phenolic compounds, which are divided into different classes: phenolic acids,

stilbenes, lignans, flavonoids and tannins. Anthocyanins, which belong to the class of flavonoids, are

natural colorants present in many small fruits and berries. Maier et al. (2009) incorporated

anthocyanin extracts into gelatine and pectin gels and observed that anthocyanins constitute an

encouraging alternative to synthetic colorants, further bringing additional health effects for

consumers (Xie et al., 2018).

The objective of this work was to develop some jelly gums made with red berries and aromatic

herbs and herbs and without addition of sugar. Furthermore, and because of the crucial role of


5th June 2018 81

texture for consumer acceptance of new foods, and particularly products with a gel-like texture, the

textural properties of the developed products were evaluated, by means of two different

instrumental tests.

Four gum formulations were developed, using red berries and aromatic herbs namely: Strawberry &

Anise, Strawberry & Mint, Raspberry & Mint, Blueberry & Mint. They were shaped on a cubic shape,

with dimensions of 3 cm length, 1.5 cm wide and 1 cm height. For the measurement of textural

parameters was used a texturometer TA-XT2 (Stable Microsystems) and compression and puncture

tests were performed on 20 jelly fruits of each variety, with measurements made on both sides. For

the compression test a flat P/75 (75 mm) probe was used and for the puncture test a P/2 (2 mm)

probe was used. The results were processed using Exponent software TEE from Stable Micro

Systems. The textural properties hardness, adhesiveness, resilience, springiness, cohesiveness and

chewiness were determined through the graph obtained for the compression test (Figure 1). The

textural properties crust firmness, flesh firmness, adhesiveness and stickiness were determined

through the graph obtained for the puncture test (Figure 2).

Figure 1. Example of a texture profile analysis for Strawberry & Anise jelly gum, obtained by compression.

Force (N)

Time (sec)

1 2 3 4 5 6

Hardness


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Figure 2. Example of a texture profile analysis for Blueberry & Mint jelly gum, obtained by puncture.

The results confirmed that these products were successfully developed, having good appearance

and organoleptic properties, including a pleasant texture. Regarding the textural properties, some

differences were found between the top and bottom faces. The compression test revealed that the

Strawberry & Anise gums were softer, more adhesive and less resilient, while the puncture test

showed that the Strawberry & Mint gums had highest adhesiveness but lowest stickiness.

Additionally, very strong correlations (determined with SPSS software V25) were found between

some of the properties determined by compression: chewiness versus hardness (r = 0.861) and

cohesiveness versus resilience (r = 0.822); and moderate correlations were observed for most of the

properties determined by the puncture test: crust firmness versus inner firmness, adhesiveness and

stickiness (r = 0.459, r = -0.447, r = -0.458, respectively), and inner firmness versus adhesiveness (r =

-0.502).

References

Cappa C, Lavelli V, Mariotti M. (2015) Fruit candies enriched with grape skin powders: physicochemical properties. LWT - Food Science and Technology, 62 (1), 569–575. Kushner RF, Kahan s. (2018) Introduction: The State of Obesity in 2017. Medical Clinics of North America, 102 (1), 1–11. Maier T, Schieber A, Kammerer DR, Carle R. (2009) Residues of grape (Vitis vinifera L.) seed oil production as a valuable source of phenolic antioxidants. Food Chemistry, 112 (3), 551–559.

Force (g)

Time (sec)

1 2 3 4Crust Firm nessCrust Firmness

Flesh Firmness 1:2

74.567g

Stickiness

-58.4g

Adhesiveness 3:4

-180.434g.sec


5th June 2018 83

BLOWING AGENT EFFECT ON POLYURETHANE FOAMS FROM ORANGE PEEL WASTE

Idalina Domingos1, Joana Duarte2, José Ferreira1, Luísa Cruz-lopes1, Bruno Esteves1

1 Center for the study of natural resources, environment and society (CERNAS)


2Licenciature in Environmental Engineering, Polytechnic Institute of Viseu

Abstract

The first polyurethanes (PUs) were synthesized by professor Otto Bayer in 1937 in preparation for

the Second World War in order to find substitutes for the Latex rubber polymers used in tires for

cars and trucks (Thomson, 2005). Nowadays PUs are present in most of the products used in our

daily lives, from insulating materials to medical implants (Mahmood et al., 2016). The PUs are very

versatile polymers used in the furniture industry, on automotive industry in bumpers, seats and

upholstery or in construction for acoustic and thermal insulation (Hu et al., 2012; Cinelli et al.,

2013). Orange peel is a by-product of orange juice companies and although there are many uses for

this product the amounts produced are high and companies would certainly benefit from its use in

high value products. In order to obtain a good polyurethane foam blowing agents have to be used.

They can be classified as physical blowing agents that vaporize (example: n-pentane) or chemical

blowing agents such as water, which actively intervenes in the formation of PU foams, since it

reacts with isocyanates forming unstable carbamic acid that breaks down into carbon dioxide

(Mahmood et al., 2016). The choice of agent influences not only the size and number of cells in the

foam, which affects the mechanical properties, but also thermal conductivity and acoustics (Soares

et al., 2014). The objective of this work was to study the influence of blowing agent in the

production of polyurethane foam by liquefied orange peel waste. The liquefaction process was

conducted in a double shirt reactor (600 mL) heated with oil. The samples were introduced in the

reactor with a mixture of glycerol and ethylene glycol 50:50, catalysed with sulfuric acid at 180ºC

for 60 min. The liquefied material was dissolved in methanol and separated from the solid residue

using a paper filter. After filtration, the liquefied material was placed in a rotary evaporator to

remove the solvents, water and methanol. Afterwards the liquefied material was placed in an oven

at 105º C overnight to remove any water still remaining after evaporation. For the production of PU

foams produced polyols were neutralized with an aqueous solution of 0,5M NaOH and evaporated


5th June 2018 84

in a rotary evaporator for the removal of methanol and then, in an oven at 105 ºC, to eliminate the

remaining water.

Polyurethane foams were produced adding approximately 3 g of polyol in a polypropylene glass,

with 0.3 g of catalyst (Polycat 34), 9.0 g of isocyanate and 0.14 g of surfactant (Tegostab B8404) and

varying amounts of water (blowing agent). This mixture was stirred for about 30 s at 750 rpm, in an

IKA Ost Basic mixer until the chemical reaction started. Figure 1 presents the properties of the

foams according to the percentage of blowing agent used in the polymerization. The results show

that density decreases from 60 kg/m3 at about 5% to 45 kg/m3 for 17% increasing afterwards.

Compressive stress at 10% deformation decreases sharply with the increase in blowing agent from

about 90 kPa to about 20 kPa, increasing for higher amounts of blowing agent. Young’s modulus

follows a similar pattern decreasing from about 700 kPa to about 200 kPa. The reduction observed

initially for density and compressive properties is due to the increased growing of the foam with

higher amounts of blowing agent. If the foam expands more the density decreases and

consequently compressive properties also decrease. For amounts of water (blowing agent) higher

than 15% the foam is not able to expand properly and thus density and compressive properties

increase.

Figure 1. Density, compressive strength (σ10) and Young´s modulus as a function of blowing agent

percentage.

Comparing these results with a commercial rigid polyurethane foam, the density obtained

here is somewhat higher (46-62 kg/m3) than the commercial foam (40 kg/m3) (Mahmood et al.,

2016) and Young´s modulus is significantly higher (178 -665 kPa) against 124-152 kPa for the


5th June 2018 85

commercial foam. Compressive stress at 10% is however significantly lower (18-87 kPa) than the

commercial foam (200 kPa).

These results show that generally larger amounts of blowing agents decrease density and

compressive properties of polyurethane foams. Blowing agent amount has a significant effect on

the foam properties therefore a good optimization is necessary to produce foams that can compete

with traditional commercial foams.

References

Cinelli P, Anguillesi I, Lazzeri A. (2013) Green synthesis of flexible polyurethane foams from liquefied lignin. Eur Polym J, 49, 1174–1184

Hu S, Wan C, Li Y. (2012) Production and characterization of biopolyols and polyurethane foams from crude glycerol based liquefaction of soybean straw. Bioresour Technol 103, 227–233.

Mahmood N, Yuan Z, Schmidt J, Xu C (Charles) (2016) Depolymerization of lignins and their applications for the preparation of polyols and rigid polyurethane foams: A review. Renew Sustain Energy Rev. 60, 317–329. doi: 10.1016/j.rser.2016.01.037

Soares B, Gama N, Freire C, et al. (2014) Ecopolyol production from industrial cork powder via acid liquefaction using polyhydric alcohols. ACS Sustain Chem Eng. 2, 846–854

Thomson T. (2005) Polyurethanes as specialty chemicals: principles and applications. CRC Press, Boca Raton, Fla


5th June 2018 86

CARACTERIZAÇÃO NUTRICIONAL E MICROBIOLÓGICA DO QUEIJO SERRA DA ESTRELA DOP: UMA VISÃO DA SUA IMPORTÂNCIA

MJ Reis Lima1,2,3, L Fontes1, A Pinto1,2, JM Costa1,2, J Oliveira1,2,4, P Barracosa1,2,4, A Monteiro1,2,3,

J Madanelo4

1Escola Superior Agrária de Viseu, (ESAV)

2Centro de Estudos em Educação Tecnologias e Saúde, IPV (CI&DETS)

3CERNAS -Centro de Recursos Naturais, Ambiente e Sociedade, Portugal (CERNAS)

4Centro de Investigação e Tecnologias Agroambientais e Biológicas, Portugal (CITAB)

5Associação Nacional de Criadores de Ovinos Serra da Estrela (ANCOSE)

Resumo

O queijo Serra da Estrela (QSE) assume na Região Centro um papel essencial na economia local e

como produto endógeno, possui uma riqueza substancial em termos nutricionais, com

características sensoriais únicas. Nestas condições são incluídos vários aspetos que o tornam único,

nomeadamente: 1) o seu fabrico pela coagulação do leite de ovelha cru usando a flor de cardo de

Cynara cardunculus dentro da região delimitada e 2) a sua textura final amanteigada e sabor típico.

Este trabalho contou com a recolha de QSE em 6 queijarias representativas da região produtora de

QSE representando um esforço partilhado com associações e produtores e teve como objetivo o

estudo das principais características nutricionais e microbiológicas do QSE DOP, por forma a

esclarecer a presença de compostos com importância para a saúde, nesta mesma matriz. Foi ainda

realizada a análise e discriminação do perfil de aminoácidos presentes no QSE.

Através da técnica FTNIR foram medidas as características nutricionais das amostras de QSE, tais

como: humidade, gordura, proteína e sal, de uma forma forma expedita. Os resultados obtidos por

esta técnica estão apresentados na figura 1. Na globalidade dos queijos estudados a humidade

variou entre 42 % e 53 %, o teor butírico entre 19,6 e 33,3 %, o teor proteico entre 18,6 e 26,7 % e o

sal entre 0,7 e 2,2 %.


5th June 2018 87

Figura 1. Valores médios da composição nutricional do queijo Serra da Estrela DOP

(Q1-Q6: queijarias parceiras).

Considerando ainda que a avaliação microbiológica constitui um dos parâmetros obrigatórios de

avaliação por lei para queijos fabricados a partir de leite cru, realizaram-se (nos meses possíveis)

pesquisas de Escherichia coli e Staphylococcus aureus presentes na figura 2. No que concerne à

pesquisa de Listeria monocytogenes e Salmonella spp igualmente realizadas, os resultados foram

nulos nos queijos analisados.

Figura 2. Monitorização microbiológica do queijo Serra da Estrela (n: unidades formadoras de colónias por

grama de queijo; Q1-Q6: queijarias parceiras; linha tracejada: limite máximo admitido).

As amostras avaliadas são provenientes do alavão ou campanha de 2018 e tendo em conta que o

ano 17/18 foi considerado um ano excecional, quer em termos da seca severa quer devido aos

incêndios que assolaram a região com repercussão na saúde e produção animal, verificou-se,

pontualmente, que alguns queijos ultrapassaram os valores máximos permitidos de presença de

microrganismos, tais como a queijaria Q1 na determinação de Escherichia coli e as queijarias Q1,

Q3, Q5 e Q6 no que diz respeito à presença de Staphylococcus aureus.

0.0

20.0

40.0

60.0

80.0

100.0

Q1 Q2 Q3 Q4 Q5 Q6%

Humidade (%) Gordura (%) Proteina (%) Sal (%)


5th June 2018 88

Foi realizada a determinação do teor de aminoácidos presentes nas amostras de QSE utilizadas para

os estudos anteriores. Assim, a tabela 1 discrimina os diferentes aminoácidos presentes nos QSE

analisados, em termos médios. Alguns dos péptidos e aminoácidos presentes no QSE apresentam

atividade biológica (Guiné et al., 2009). Segundo a literatura, estes compostos podem apresentar

atividade anti-trombótica, anti-hipertensora, antimicrobiana e antioxidante (MJ Reis Lima et al, in

press). O QSE apresentou valores significativos de aminoácidos essenciais: treonina, leucina, lisina,

cistina, tirosina, fenilalanina, valina e aminoácidos não essenciais tais como prolina e ácido

glutâmico.

Tabela 1. Teor médio, em aminoácidos, do queijo Serra da Estrela DOP, por queijaria.

Aminoácidos g/100 g

Queijarias

Q1 Q2 Q3 Q4 Q5 Q6

Ácido glutâmico 5,14 4,62 5,47 4,75 6,24 5,61

Cistina 0,08 0,07 0,08 0,07 0,08 0,08

Prolina 2,86 2,48 2,87 2,53 3,30 3,01

Fenilalanina 1,24 1,09 1,26 1,10 1,56 1,32

Leucina 2,23 2,03 2,33 2,03 2,65 2,45

Lisina 1,98 1,83 2,16 1,89 2,44 2,21

Tirosina 1,25 1,22 1,33 1,14 1,49 1,42

Treonina 0,90 0,78 0,92 0,85 1,08 0,98

Valina 1,71 1,50 1,75 1,55 2,03 1,83

Q1-Q6: queijarias parceiras.

Agradecimentos: Trabalho financiado através do Projecto QCLASSE Caracterização e Valorização da

Autenticidade QSE DOP e sua vocação para a Promoção da Saúde (COMPETE 2020).

Referências

Guiné RPF, Reis Lima MJ, Barroca MJ (2009). Functional Components of Foods. In: Bellinghouse VC, editor. Food Processing: Methods, Techniques, and Trends. USA: NOVA Science Publishers, Inc.; 2009. p. 1–75. M. J. Reis Lima, E. Teixeira Lemos, J. Oliveira, Luis P. Teixeira Lemos, António Monteiro, José M. Costa. Nutritional and Health profile of goat products: Focus on health benefits of goat milk. In Press.


5th June 2018 89

INFLUENCE OF EXTRACTING VARIABLES IN THE PHENOLIC AND ANTIOXIDANT PROPERTIES OF STRAWBERRY

Ana Cristina Ferrão1,2, Fernando Gonçalves1,2, Paula Correia1,2, Raquel Guiné1,2



Abstract

Strawberry (Fragaria ananassa, Duch.) fruit is one of the most frequently consumed berries around

the world, either in fresh or processed. It constitutes a source of a great diversity of compounds

with nutritional properties, like sugars, vitamins and minerals, but also many bioactive compounds

such as ascorbic acid, carotenoids, phenolic compounds and folates, most of them with high

antioxidant capacity, thus protecting against stress oxidation. Strawberry has demonstrated a huge

quantity of beneficial effects on human health promotion and in disease prevention, due to the

synergetic effects of all the compounds it contains (Gianpieri, 2015; Liu, 2018).

The extraction of phenolic compounds from plant tissues is highly complex and many different

methods produce differ results and efficiency, like maceration extraction, Soxhlet extraction,

enzyme-assisted extraction, heat extraction, microwave-assisted extraction, supercritical water

extraction, accelerated solvent extraction and ultrasound-assisted extraction. Furthermore, not

only the type of extraction but also the operating parameters used influence yield and efficiency

(Nipornram, 2018; Singanusong, 2015).

The aim of this work was to study the extraction conditions of bioactive compounds from

strawberry and also to quantify the phenolic compounds, flavonoids and anthocyanins present in

the extracts obtained, as well as their corresponding antioxidant activity.

The extraction procedure consisted in several assays in which three extraction steps were

conducted successively in the same sample. In each trial different conditions were used, namely:

different extraction times (28 and 52 minutes), different solvent concentrations (aqueous solutions

of methanol, at 52% and 88%) and different solvent volumes (36 and 54 mL).

The total phenolic compounds (TPC) were determined by the Folin-Ciocalteu method (Guiné et al.,

2014), total anthocyanins (ANT) were determined using the SO2 bleaching method (Boulton, 2001)

and the antioxidant activity was determined by the methods using the free radicals 2,2-Diphenyl-1-


5th June 2018 90

picrylhydrazyl (DPPH*) and 2,2'-azino-bis (3-ethylbenzthiazoline-6-sulphonic acid) ABTS (Brand-

Williams, 1995; Guiné et al., 2014; ).

The results showed that, for a constant solvent concentration of 52%, increasing extraction time

from 28 to 52 minutes did not increase total phenols, flavonoids or anthocyanins (Figure 1), thus

indicating that longer time may lead to some degradation of the compounds. Additionally,

increasing extraction time did not show benefits as to the quantification of antioxidant activity with

either of the methods studied (Figure 2).

Figure 1. Effect of extraction time and solvent volume on the phenolic compounds.

Figure 2. Effect of extraction time and solvent volume on the antioxidant activity.

The results obtained also indicated that increasing the solvent concentration from 52% to 88% did

not produce higher amounts of phenols or antioxidant activity, and similar observations were made

as to increasing the solvent volume.


5th June 2018 91

Hence this work allowing concluding that the following operation conditions were suitable for the

extraction of bioactives from strawberry: 28 minutes of extraction time with 36 mL of solvent with a

concentration of methanol of 52% in water.

References

Boulton R. (2001) The Copigmentation of Anthocyanins and Its Role in the Color of Red Wine: A Critical Review. American Journal of Enology and Viticulture, 52 (1), 67–87. Brand-Williams W, Cuvelier ME, Berset C. (1995) Use of a free radical method to evaluate antioxidant activity. LWT - Food Science and Technology, 28(1), 25–30. Giampieri F, Forbes-Hernandez TY, Gasparrini M, Alvarez-Suarez JM, Afrin S, Bompadre S, Quiles JL, Mezzetti B, Battino M. (2015) Strawberry as a health promoter: an evidence based review. Food & Function, 5 (1), 1386-1398. Guiné RPF, Soutinho SMA, Gonçalves FJ. (2014) Phenolic compounds and antioxidant activity in red fruits produced in organic farming. Croatian Journal of Food Science and Technology, 6 (1), 15–26. Liu C, Zheng H, Sheng K, Liu W, Zheng L. (2018) Effects of melatonin treatment on the postharvest quality of strawberry fruit. Postharvest Biology and Technology, 139 (5), 47-55. Nipornram S, Tochampa W, Rattanatraiwong P, Singanusong R. (2018) Optimization of low power ultrasound-assisted extraction of phenolic compounds from mandarin (Citrus reticulata Blanco cv. Sainampueng) peel. Food Chemistry, 241 (1), 338-345. Singanusong R, Nipornram S, Tochampa W, Rattanatraiwong P. (2015) Low power ultrasound-assisted extraction of phenolic compounds from mandarin (Citrus reticulata Blanco cv. Sainampueng) and lime (Citrus aurantifolia) peels and the antioxidant. Food Analytical Methods, 8 (5), 1112-1123.


5th June 2018 92

ASSESSMENT OF THE UNDERSTANDING ABOUT "CONSUME PREFERABLY BEFORE" AND THE

"EXPIRATION DATE" BY CONSUMERS IN A BUENOS AIRES CITY SUPERMARKET

Eugenia Rodríguez Fanlo1, Camila Celentano1, Jacqueline Garrido1, Marcela Leal1

1 Maimónides University, Argentina

Abstract

Worldwide, according to the FAO 2012, approximately one third of the edible parts of food

produced for human consumption is lost or wasted, representing about 1.3 billion tons per year.

According to a study carried out by the Engineering Faculty of the Buenos Aires University, food

waste is the first component in the solid waste stream (41.55%) for Buenos Aires City, Argentina

(Pérez Casar L, 2013). In industrialized countries, by having such a variety of food products,

consumers often ignore those with an early expiration date, increasing their chances of expiring

before being sold (FAO, 2012). The Argentine Food Code (CAA) uses the terms "expiration date" and

"preferably consume before" as synonyms; however, they refer to two different situations. The

"preferential consumption date" does not imply that the contents of the container cannot be

consumed at later dates, but it will be necessary to check if the food is in good conditions of

conservation and consume it with precautions; while the "expiration date" is used in the case of

microbiologically very perishable food products, and establishes that it is the last possibility to

consume the product in safe conditions (Fernández Andrade R, 2002; García Montoro L, 2013;

Gallego Domínguez M, 2006). Large quantities of food are currently discarded prematurely due to

not being clear about what the expiration date indicates (Broad Leib E, Gunders D; 2013).

Observational research, with correlational scope. The sample for convenience was 150 consumers

over 18 years old, who attended the Jumbo supermarket in the neighborhood of Caballito in

Buenos Aires City, during November 2016. Those people with academic training related to the

subject to be investigated, such as nutritionists and bromatologists, were excluded from the

research. A directed survey was conducted with open and closed questions of multiple answers,

related to the Expiration Date, Knowledge and its Frequency of Verification; Consumer Purchase

Decision and a question of valuation, on Likert Scale, about the Perception of the Quality of a

Product when its Expiration Date is near. A Microsoft Excel spreadsheet was created to tabulate the

data; percentages and relative and absolute frequencies were used for the description of the


5th June 2018 93

variables. For all tests was used a confidence interval of 95% (0.95). The means were compared

using the nonparametric Wilcoxon test and, when appropriate, the Kolmogorov-Smirnov test was

used.

The mean age of the sample was 49 years, where 51% (n = 77) were women. 46% of the consumers

observe the price when purchasing a food, being this the main characteristic that influences the

purchase decision. 56.8% of consumers always verify the expiration date of perishable products,

while 23.8% do it in non-perishable products (significant difference with p-value tending to zero).

66% of the consumers believe that "expiration date" and "preferably consume before" have the

same meaning. 31% of the consumers would buy perishable foods close to their expiration date

that were on offer or promotion vs. 38% that would buy non-perishable products (p=0.18). 61% use

the expiration date as the main characteristic to discard a product (p = 0.005) and 53% believe that

it is very likely that the quality of the perishable products will change once that date has passed

(Figure 1).

Figure 1. Perception on the modification of the Quality of a Product when its Expiration Date is near.

Food consumption is a daily and complex act; and in each decision there are a series of

circumstances such as beliefs, representations and knowledge, which generate preferences. The

labels are not usually seen in each purchase when a product is part of the daily basket; the only

information of interest shared by consumers is the expiration date and, to a lesser extent, the

ingredients and components of the products (Cáceres Nevot J et al, 2008). Likewise, consumers

check more frequently the expiration date of perishable products in relation to non-perishable

products. From this investigation it was observed that the respondents do not understand the

terms "Due date" and "Preferably consume before", confusing them as synonyms. Therefore, we

10% 5% 14% 18%

53% 51%

16% 17% 4% 12%

Very unlikely Unlikely Neitherimprobable nor

probable

Probable Very probable

Probability of modification of the quality of perishable food vs. non-perishable food (n=150)

Perishable Non-Perishable


5th June 2018 94

consider it is a necessity to educate the consumers so that they can better organize themselves in

their purchases, choosing foods according to its long-term or short-term consumption, avoiding

food waste.

References

ANMAT. (2017). Código Alimentario Argentino. Capitulo V. Normas para la Rotulación y Publicidad de Alimentos. Argentina: Ministerio de Salud. Broad LE, Gunders D. (2013). The dating game: How confusing food date labels lead to food waste in America. EE.UU: Harvard Food Law Policy Clinic and the National Resources Defense, 2013. R:13-09-A. Caceres NJ, Catarero AL. (2008) Culturas alimentarias y sociedad. Revista de Humanidades, 14: [1 pant]. FAO. (2012). Pérdidas y desperdicio de alimentos en el mundo – Alcance, causas y prevención. Roma. Fernández AR. (2002). Trazabilidad alimentaria, una herramienta decisiva para la seguridad y la protección de los consumidores. Distribución y Consumo, 12(62):5-9. Gallego DM. (2006). Etiquetado y seguridad alimentaria. Anales de la Real Academia de Ciencias Veterinarias de Andalucía Oriental, 19:27-44. García ML. (2013). Seguridad alimentaria: impacto del nuevo real decreto 176/2013, de 8 de marzo, que deroga determinadas reglamentaciones técnico-sanitarias y normas de calidad referidas a productos alimenticios. CESCO de Derecho de Consumo, 6: 234-243. Pérez CL. (2013). El Rol de los Consumidores. Reducir el desperdicio para alimentar al Mundo. Revista de Investigaciones Agropecuarias.


5th June 2018 95

INFLUENCE OF KAOLIN PARTICLE FILM ON NATURAL YEAST FLORA AND PHENOLIC COMPOSITION

OF GRAPES AND WINES FROM THE DOURO DEMARCATED REGION

I. Rodrigues1, F. Cosme2,3, T. Santos3, V. Falco3,4 e A. Inês2,3

1Master student of Agronomic Engineering, University of Trás-os-Montes and Alto Douro



4Dep. of Agronomy, ECAV, University of Trás-os-Montes and Alto Douro

Abstract

The use of kaolin particle film to mitigate the negative effects of climate changes has been

increasingly explored. However, the impact of this mitigation strategy on the grape berry natural

microbiota and on the phenolic composition is insufficiently studied. In this context, this work

aimed to study the effects of the kaolin particle film application on Touriga Nacional and Touriga

Franca grape varieties, from the Douro Demarcated Region, on the grape’s surface, grape must and

wine yeast populations and on the grape must and wine phenolic composition. Results showed that

this leaf protector had no significant impact on the yeast populations on the grape’s surface and at

the beginning of the alcoholic fermentation. The species Aureobasidium pullulans is dominant in all

assays treated and untreated. In the middle of the alcoholic fermentations there were variations in

the yeast populations. In the grapes treated with kaolin, the dominance of the species

Saccharomyces cerevisiae was verified and, in the control, the dominant species was Hanseniaspora

guilliermondii. At the end of the alcoholic fermentation the dominance of the species

Saccharomyces cerevisiae was verified in all the assays treated and untreated. In the Touriga

Nacional, the control, presented the highest fermentation performance and in Touriga Franca the

opposite was verified. However, the wines from kaolin treated grapes showed generally the highest

total phenolic compounds, total anthocyanins and total tannins in comparison with the control

wine.


5th June 2018 96

EXOGENOUS APPLICATIONS OF MINERAL SUPPLEMENTS TO IMPROVE GRAPE BERRY PROPERTIES

Viviana Martins1,2, Ana Garcia1, Hernâni Gerós1,2,3

1Centro de Biologia Molecular e Ambiental, Departamento de Biologia, Universidade do Minho,

Braga, Portugal

2 Centro de Investigação e de Tecnologias Agro-ambientais e Biológicas CITAB-UM,

Departamento de Biologia, Universidade do Minho, Braga, Portugal

3 Centro de Engenharia Biológica (CEB), Universidade do Minho, Braga, Portugal

Abstract

Grapevine is one of the most important crops worldwide. The wine sector is of utmost relevance for

national economies and the most dynamic of agriculture export in several countries. However, large

constraints on yield and quality arise from current adverse climate conditions, including soil and

atmospheric water deficits, and high temperatures, in addition to a variety of biotic stresses.

Previous studies contributed to elucidate the mechanisms of membrane transport and

incorporation of divalent cations including copper and calcium in grape cells (Martins et al., 2012;

Martins et al., 2014a; Martins et al., 2017). In this regard, the effect of exogenous application of

mineral-based formulations containing silicon, copper or calcium in berry and wine quality has been

extensively studied at physiological, biochemical and molecular level (Martins et al. 2014b; Martins

et al. 2014c; Martins et al. 2015). For instance, the application of Bordeaux mixture induced

modifications on the metabolomics profile of grape berries determined by GC-TOF-MS, and the

transcriptional reprogramming of copper transporters depending on the developmental stage.

Increased copper levels promoted a decrease in the levels of higher alcohols in wines, while

increasing the levels of other volatile aromatic compounds including acetates and terpenes.

References

Martins V, Cunha A, Gerós H, Hanana M, Blumwald E. (2012) Mineral compounds in grape berry. The Biochemistry of the Grape Berry, Ed. Gerós H, Chaves M-M, Delrot S. Bentham Science Publishers, 23-43. Martins V, Bassil E, Hanana M, Blumwald E, Gerós H. (2014a) Copper homeostasis in grapevine: Functional characterization of the Vitis vinifera copper transporter 1. Planta, 240, 91-101. Martins V, Teixeira A, Bassil E, Blumwald E, Gerós H. (2014b) Metabolic changes of Vitis vinifera berries and leaves exposed to Bordeaux mixture. Plant Physiology and Biochemistry, 82, 270-278.


5th June 2018 97

Martins V, Teixeira A, Bassil E, Hanana M, Blumwald E, Gerós H. (2014c) Copper-based fungicide Bordeaux mixture regulates the expression of Vitis vinifera copper transporters (VvCTrs). Australian Journal of Grape and Wine Research, 20(3), 451–458. Martins V, Teixeira A, Gerós H. (2015) Changes in the volatile composition of wine from grapes treated with Bordeaux Mixture – a laboratory scale study. Australian Journal of Grape and Wine Research, 21, 425-429. Martins V, Carneiro F, Conde C, Sottomayor M, Gerós H. (2017) The grapevine VvCAX3 is a cation/H+ exchanger involved in vacuolar Ca2+ homeostasis. Planta, 246(6), 1083-1096.


5th June 2018 98

ESTUDO COMPARATIVO DOS RESULTADOS DA ANÁLISE DE MOSTOS PRODUZIDOS NA BEIRA

INTERIOR POR FTIR-ATR E METODOLOGIAS OFICIAIS

Fátima Alexandra Valério1, António Ramos1, Cecília Gouveia1, Cristina Canavarro1,5, Fátima Peres1,2 e

Ofélia Anjos1,3,4

1 Instituto Politécnico de Castelo Branco, Castelo Branco, Portugal

2LEAF, Instituto Superior de Agronomia, Universidade de Lisboa, Portugal

3Centro de Biotecnologia de Plantas da Beira Interior, Castelo Branco, Portugal

4 Centro de Estudos Florestais, Instituto Superior de Agronomia, Universidade de Lisboa, Portugal

5CERNAS - Centro de Estudos de Recursos Naturais, Ambiente e Sociedade, Instituto Politécnico de

Castelo Branco, Castelo Branco, Portugal

Resumo

A composição química do mosto no início do processo de produção do vinho reflete a qualidade da

matéria-prima utilizada, sendo o seu conhecimento fundamental para a tomada de decisões sobre

o processo de vinificação e para a qualidade do produto final. Com o objetivo de avaliar as

características físico-químicas dos mostos, foram analisadas 60 amostras de duas castas (Síria e

Tinta Roriz), colhidas em tr s quintas da região “DO Beira Interior” (Fundão, Belmonte e Pinhel). Em

cada local e para cada casta, realizaram-se amostragens de partes de todos os cachos colhidos em

10 videiras individuais.

A caracterização dos mostos efetuou-se com base na determinação de sólidos solúveis totais,

densidade, teor em açúcares totais, grau de álcool provável, pH e acidez total. As análises foram

efetuadas por espetroscopia de infravermelho por transformada de Fourier com reflectância total

atenuada (FTIR-ATR) com recurso a calibrações comerciais (WineAnalyzerME, Bruker, Alemanha) e

em simultâneo com recurso às metodologias oficiais (OIV, 2018). O objetivo desta análise,

recorrendo a duas técnicas, permitirá comparar as duas metodologias estudando a repetibilidade

de cada ensaio para uma mesma amostra.

Com exceção da acidez total, os valores de repetibilidade foram menores para as análises em FTIR-

ATR em ambas as castas. Em termos de diferenciação dos locais e castas os resultados da análise de

componentes principias com a Informação espectral leva a conclusões semelhantes à obtida pelos

métodos oficiais.


5th June 2018 99

Estes resultados indicam que para uma caracterização rápida (com base em vários parâmetros

analíticos), com menor quantidade de amostra e sem preparação da mesma podemos utilizar com

confiança a metodologia por espetroscopia FTIR-ATR.

Palavras-chave: métodos analíticos, acidez, SST, casta Síria, casta Tinta Roriz, Beira Interior

Agradecimentos: Este trabalho foi financiado pelo Projeto Estratégico de Apoio à Fileira do Vinho na Região

Centro. CENTRO-04-3928-FEDER 000001 Candidatura n.º 9222.


5th June 2018 100

ELABORAÇÃO DE “NATILLAS” PARA PESSOAS QUE PRATICAM UMA ALIMENTAÇÃO VEGAN

Sarah R. Ibeas, Raquel P. F. Guiné

Dep. Indústrias Alimentares, ESAV, Instituto politécnico de Viseu

Resumo

As natillas são uma sobremesa láctea muito difundida na cozinha Espanhola. Consistem num creme

feito com leite, gema de ovo, açúcar e aromas como canela, baunilha ou limão.

Ao longo do tempo tem-se assistido a cada vez mais pessoas que optam por uma alimentação

Vegan. As razões pelas quais as pessoas param de consumir produtos de origem animal e

consomem alimentos à base de plantas incluem motivações de saúde, e preocupações com o meio

ambiente e o bem-estar animal (Haddad e Faed, 2014). Além disso, as dietas vegetarianas e vegan

fornecem grandes quantidades de fibra dietética, vitamina C, ácido fólico, carotenoóides, potássio e

magnésio. O único nutriente essencial que não fornece uma dieta à base de plantas é a vitamina B12

que deve ser obtida a partir de alimentos fortificados e suplementos.

Sendo este um segmento de mercado em crescimento, é importante que existam no mercado

opções adaptados a este tipo de dieta. Uma vez que a população que pratica uma alimentação

Vegan não pode consumir “natillas” tentou-se uma alternativa, eliminando o leite animal e o ovo

para criar um produto que pode ser consumido por veganos.

Os ingredientes utilizados na confecção das duas receitas de “natillas” são aresentados na Tabela 1.

Para a preparação, misturaram-se os ingredientes numa caçarola, com exceção da canela em pó,

usada para enfeitar. O conteúdo da caçarola foi aquecido em lume médio-alto, mexendo sempre

para que não se criassem grumos e de forma a obter uma mistura homogénea. Quando removido

do lume é vertido para taças individuas, deixando-se arrefecer até à temperatura ambiente, sendo

depois colocado no frigorífico por um período mínimo de 20 minutos. No momento de servir,

adiciona-se um pouco de canela em por cima.


5th June 2018 101

Tabela 1. Ingredientes dos dois tipos de “Natillas”.

Ingredientes para as “natillas

“tradicionais (4 doses)

Ingredientes para as “natillas” veganas

(4 doses)

500 ml de leite meio gordo 500 ml de bebida vegetal

1 pau de canela 1 pau de canela

2 g de canela em pó 2 g de café de canela em pó

3 gemas de ovo tamanho L 6 g de açúcar baunilhado

5 g de Maizena 20 g Maizena

75 g de açúcar 75 g de açúcar

Para a elaboração deste produto, diferentes experiências tiveram que ser realizadas, até se

conseguir o efeito desejado. Por exemplo, começou por se usar limão para dar mais sabor, mas isso

revelou-se inadequado, pois foram formados muitos grumos e não se obteve uma mistura

homogénea, e ainda resultando num sabor a limão demasiado forte. Numa outra experiência, não

adicionando o limão, o creme obtido tinha um bom aroma e sabor. Além disso, a mistura era

homogénea e cremosa, não sendo muito líquida nem muito sólida, apresentando por isso uma

consist ncia adequada. O resultado final das “natillas” veganas pode ser visto na figura 1.

Figura 1. “Natillas” veganas.

Referências

Haddad EH, Faed P. (2014) Vegetarianism and Veganism. Reference Module in Biomedical Sciences.


5th June 2018 102

EXOGENOUS APPLICATION OF SMALL PEPTIDE FORMULATIONS MODIFIES ANTHOCYANIN SYNTHESIS AND CONCENTRATION IN SUSPENSION-CULTURED GRAPE BERRY CELLS

Mariana Vale1,2, Artur Conde1,2,3, Hernâni Gerós1,2,3

1Centre of Molecular and Environmental Biology (CBMA) Department of Biology,

University of Minho

2Grupo de Investigação em Biologia Vegetal Aplicada e Inovação Agroalimentar

(AgroBioPlant/CITAB-UM), Departamento de Biologia, Universidade do Minho

3Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB),

University of Trás-os-Montes e Alto Douro

Abstract Grape berry secondary metabolic pathways are responsible for wine quality-traits as flavour,

texture, aroma and colour, due to the production of multiple phenolic compounds, with significant

bioactive properties.

Plant hormones, including salicylic acid, ethylene, jasmonic acid, auxins, gibberellins, cytokinins,

abscisic acid and brassinosteroids, have long been considered the major signaling molecules during

plant reproduction, development, metabolism and abiotic or biotic stress responses processes.

However, the discovery that many different (secreted) peptides are involved in signaling has

stimulated intensive research. Indeed, a wide range of secreted peptides can fulfill a role as

regulators of important signaling events and of cell-to-cell communication also in grapevine.

Gamay cv. in vitro grape berry cell cultures accumulate high amounts of phenolics. Preliminary

results we obtained show that, besides ABA and MeJa, small peptides, when exogenously applied to

Gamay berry cells, also increased anthocyanin concentration (by 31.5%) after 10 days of exogenous

application comparing to control.

Also, the expression of VvUGFT1, a gene encoding a key enzyme involved in anthocyanin synthesis

increased by approximately 5-fold in peptide formulation-treated cells, while VvGST4 and VvMATE1

transcripts, involved in anthocyanin S-conjugation and vacuolar transport, respectively, increased by

5-fold and 2-fold respectively, further confirming an effect of small peptide formulations on this

secondary metabolism pathway.


5th June 2018 103

INFLUENCE OF KILNING TEMPERATURE ON CHEMICAL COMPOSITION OF A GREEK BARLEY MALT

AND ITS WORT PROPERTIES

Adriana Skendi1, Maria Papageorgiou1

1Department of Food Technology, Alexander Technological Educational Institute of Thessaloniki

(ATEITh), Greece

Abstract

Kilning of malt is not only a drying process but also a chemical process during which the character

and quality of the malt are established (Coghe, D'Hollander, Verachtert, & Delvaux, 2005). The

literature reports that the properties of malt are mainly influenced by the nature of the steeping

and germination processes whereas the wort characteristics are affected by kilning. During kilning

there are substantial alterations in the enzymic properties of malt and consequently to the

processes which occur during mashing. Till now, the malt production in Greece involves only

commercial barley varieties. In the present study there will be evaluated the effect of different

kilning temperatures in improving the malting ability of a Greek barley cultivar.

The barley was obtained from ELGO-DEMETER, Institute of Plant Breeding and Genetic Resources

(Thessaloniki, Greece). The Greek barley cultivar was malted in the Food Process Engineering

Laboratory - Pilot Plant of ATEITh (Thessaloniki). First the barley was steeped and then allowed to

germinate at 15°C. The kilning consisted in two steps. During the first step the germinated barley

was dried in an air-oven at 45 °C producing the “green malt” whereas during the second step the

temperature was raised to 80, 90 and 100 °C for 6, h in order to produce three different malts. The

barley, the green malt and the malted samples were milled before being analyzed for their

moisture, ash, protein and β-glucan content. Moreover, in the congress mash there were

determined the extract content of the malt, the color, specific gravity and specific viscosity.

Kilning temperature significantly affected malt moisture, β-glucan content, malt color, malt extract

and specific viscosity. On the other hand, the ash and protein contents in the malt as well as the

specific gravity of the wort were not significantly affected.

The malts were analyzed and compared with a commercial malt. Malt samples produced showed

higher protein content than the commercial malt but lower moisture content and malt extract. On


5th June 2018 104

the other hand, the malt produced at 90 °C showed similar β-glucan, specific gravity and specific

viscosity as the commercial sample.

Thus, the results of the present study show that by optimizing the kilning temperature, the malt

and wort quality of the Greek barley cultivar (Seirios) can be significantly improved.

Acknowledgement: The Post-doctoral research was implemented through a IKY scholarship funded by the

action "Strengthening of Post-Academic Researchers" from the resources of the Operational Program

"Human Resources Development, Education and Lifelong Learning" with Priority Axes 6,8,9 and co-funded by

the European Social Fund - ESF and the Greek State. Grant holder: Adriana Skendi.

References

Coghe, S., D'Hollander, H., Verachtert, H., & Delvaux, F. R. (2005). Impact of dark specialty malts on extract composition and wort fermentation. Journal of the Institute of Brewing, 111(1), 51-60. doi: 10.1002/j.2050-0416.2005.tb00648.x


5th June 2018 105

THE EFFECT OF MALTING ON THE CRYSTALLITES AND MICROSTRUCTURE OF BARLEY USING X-RAY DIFFRACTION AND MICROSCOPIC ANALYSIS

Adriana Skendi1, Maria Papageorgiou1, Efthimios Papastergiadis1

1Department of Food Technology, Alexander Technological Educational Institute of Thessaloniki

(ATEITh)

Abstract

Malting is generally used to produce fermentable sugars from starch in order to permit alcoholic

fermentation. Variation in the starch microstructure and crystallinity affects its water solubilisation

as well as the breakdown from the enzymes.

Barley starch exists in two types of granules; the large with 10-40μm length and the small under

10μm but the weight-based percentages of each granule type varies according to the barley cultivar

(waxy, normal, and high amylose starches) (Naguleswaran, Vasanthan, Hoover, & Bressler, 2013).

However, the starch microstructure should be additionally investigated in order to understand and

possibly modify malting process when needed. To address this issue, a combination of microscopy

and X-ray diffraction inspection methods were used to evaluate the variation of the starch granule

morphology and the amount of crystallinity of the starch.

Effect of malting in the microstructure of barley starch was investigated for a Greek barley cultivar.

The barley seeds were provided from the ELGO-DEMETER, Institute of Plant Breeding and Genetic

Resources (Thessaloniki, Greece). Steeping was performed at 14°C (several soaking and aerating

circles) until barley reached the desired moisture content. Then the steeped barley was allowed to

germinate at 15°C. The germination was stopped by drying at 40-45°C for at least 20h (green malt).

The malt was obtained by kilning for 5 hours at 100°C. The barley, green malt and malt were milled

to pass through a 0.8mm screen before analysis. Light microscopy photographs with Congo red

staining were used to identify variation in the starch granule morphology. Moreover, the x-ray

diffraction analysis of the barley, green malt and malt flours were obtained.

The results demonstrated variations in the morphology of the starch granules. The stained light

microscopy photographs revealed that the starch granules in barley grain were round, greater,

smooth, and granular. On the other hand, starch granules of the green malt and the malt appeared

smaller and more elongated with fissures and cracks on the surface. The stained confocal

microscopy photographs showed the beginning of the starch damage on the surface of the granules


5th June 2018 106

but not in the internal part of the granules. Amylases affect the starch granules by exocorrosion

that is the erosion of the entire granule surface or sections of it resulting in fissures and pits as well

as by endocorrosion that is the hydrolysis of the channels from selected points on the surface

toward the granule centre resulting in granule fragmentation (Oates, 1997; Sujka & Jamroz, 2007).

Finally, during malting only exocorrosion happened. Moreover, the crystallinity of the starch was

affected from the malting process. The relative crystallinity of starch was higher in green malt than

in native barley. The relative crystallinity of the malt was similar to native barley.

In general, malting affected the morphology of the starch granules of the Greek barley cultivar

(Seirios) as well as the crystallinity of the starch suggesting the partial degradation of the starch

during steeping and germination as well as during kilning.

Acknowledgement: The Post-doctoral research was implemented through a IKY scholarship funded by the

action "Strengthening of Post-Academic Researchers" from the resources of the Operational Program

"Human Resources Development, Education and Lifelong Learning" with Priority Axes 6,8,9 and co-funded by

the European Social Fund - ESF and the Greek State. Grant holder: Adriana Skendi.

References

Naguleswaran, S., Vasanthan, T., Hoover, R., & Bressler, D. (2013). The susceptibility of large and small granules of waxy, normal and high-amylose genotypes of barley and corn starches toward amylolysis at sub-gelatinization temperatures. Food Research International, 51(2), 771-782. doi: https://doi.org/10.1016/j.foodres.2013.01.057 Oates, C. G. (1997). Towards an understanding of starch granule structure and hydrolysis. Trends in Food Science & Technology, 8(11), 375-382. doi: https://doi.org/10.1016/S0924-2244(97)01090-X Sujka, M., & Jamroz, J. (2007). Starch granule porosity and its changes by means of amylolysis. International Agrophysics, 21(1), 107-113.

https://doi.org/10.1016/j.foodres.2013.01.057

https://doi.org/10.1016/S0924-2244(97)01090-X


5th June 2018 107

EFFECT OF CATALYST ON POLYURETHANE FOAMS FROM ORANGE PEEL WASTE





Abstract

Orange peel, a by-product of orange juice companies was used in the production of green

polyurethane foams. The formation of a polyurethane (PU) foam involves several reagents: an

isocyanate, a polyol, a blowing agent, a catalyst and a surfactant. Each of these reagents have a

specific function in several chemical reactions that occur during the formation of the foam. The

catalysts used in the production of PU foams are mostly tertiary amines and organometallic

compounds (bismuth, iron, mercury and cobalt). Tertiary amines catalyse the reaction of isocyanate

with water while, organometallic catalysts promote the reaction of isocyanate with polyol (Yan et

al., 2008). Some specific catalysts like the commonly called DABCO or 4-diazabicyclo [2, 2, 2]

octane, operate especially in the formation of urethane (gelling) (Mahmood et al., 2016). The

objective of this work was to study the influence of catalyst in the production of polyurethane foam

by liquefied orange peel waste. The liquefaction process was conducted in a double shirt reactor

(600 mL) heated with oil. The samples were introduced in the reactor with a mixture of glycerol and

ethylene glycol 50:50, catalysed with sulfuric acid at 180ºC for 60 min. The liquefied material was

dissolved in methanol and separated from the solid residue using a paper filter. After filtration, the

liquefied material was placed in a rotary evaporator to remove the solvents, water and methanol.

Afterwards the liquefied material was placed in an oven at 105º C overnight to remove any water

still remaining after evaporation. For the production of PU foams produced polyols were

neutralized with an aqueous solution of 0,5M NaOH and evaporated in a rotary evaporator for the

removal of methanol and then, in an oven at 105 ºC, to eliminate the remaining water.


with 0.49 g of blowing agent (water), 9.0 g of isocyanate and 0.14 g of surfactant (Tegostab B8404)

and varying amounts of catalyst (Polycat 34). This mixture was stirred for about 30 s at 750 rpm, in

an IKA Ost Basic mixer until the chemical reaction started. Figure 1 presents the properties of the

foams according to the percentage of catalyst used in the polymerization. The results show that


5th June 2018 108

density decreases from 58 kg/m3 for about 8% of catalyst to 40 kg/m3 for 12% and 14% of catalyst,

increasing afterwards. Compressive stress at 10% deformation increases with the increase in

catalyst from about 3.5 kPa to about 6.6 kPa. The increase was higher for smaller amounts of

catalyst. Young’s modulus follows a similar pattern increasing from about 186 kPa to about 321 kPa

although after 10% a small decrease is observed to about 300 kPa.

Figure 1. Density, compressive stress (σ10) and Young´s modulus as a function of catalyst percentage.

These results show that overall larger amounts of catalyst improve compressive properties of

polyurethane foams. Nevertheless new studies are necessary to improve PUFs properties to

compete with traditional commercial polyurethane foams.

References

Mahmood N, Yuan Z, Schmidt J, Xu C (Charles) (2016) Depolymerization of lignins and their applications for the preparation of polyols and rigid polyurethane foams: A review. Renew Sustain Energy Rev. 60,317–329 . doi: 10.1016/j.rser.2016.01.037. Yan Y, Pang H, Yang X, et al. (2008) Preparation and characterization of water‐blown polyurethane foams from liquefied cornstalk polyol. J Appl Polym Sci. 110, 1099–1111


5th June 2018 109

BIOCONTROL STRATEGY TO INHIBIT BRETTANOMYCES BRUXELLENSIS PROLIFERATION IN WINE: A SURVEY IN A GRAS FOOD MICROBIAL COLLECTION

R. Cepêda1, D. Brito2, F.M. Nunes3,4, F. Cosme4,5, L. Filipe-Ribeiro4, A. Inês4,5

1Master student of Enology, University of Trás-os-Montes and Alto Douro

2Master student of Lab. Clinical Biology, University of Trás-os-Montes and Alto Douro

3Dep. Chemistry, ECVA, University of Trás-os-Montes and Alto Douro



Abstract

Wine spoilage caused by Brettanomyces bruxellensis is a major concern for winemakers due to the

appearance of off-flavours, predominantly found in red wines, described as “horse sweat”,

“leather” and “animal”, as a consequence of volatile phenols accumulation above their sensory

olfactory threshold. Beside volatile phenols, this yeast also produces biogenic amines that may

cause sensory deviation and toxic effects, it also hydrolyses anthocyanins, releasing glucose and

destabilising the aglycone, causing wine colour losses (Guzzon et al., 2018; Milheiro et al., 2017).

Several chemical (sulphur dioxide, chitosan and ozone) and physical (centrifugation, filtration, high-

power ultrasonic, high hydrostatic pressure technologies) methods have been proposed to prevent

Brettanomyces development in wine. Sulphur dioxide is the most common used, however some

strains are naturally resistant to this compound and higher concentrations cannot be used since

there are legal limits and also because high concentration of sulphur dioxide could cause allergic

reactions in some consumers, being the biological control a non-hazardous alternative

(Mehlomakulu et al., 2014; Santos et al., 2011; Milheiro et al., 2017). In order to contribute to

Brettanomyces bruxellensis biocontrol, inhibitory activities of yeasts and bacteria isolated from

different food origins (wine, elderberry, grapes and grape must) have been tested. Among them,

we found a few that efficiently inhibit growth of B. bruxellensis strains from Portuguese Yeast

Culture Collection (PYCC). However, further studies are needed to determine the nature of the

inhibition. Also bacteria and yeast isolated from wines that exhibited “Brett character” are being

phenotypically and genotypically characterised in order to determine killer and/or sensitive cross-

reactions, in future.


5th June 2018 110

References

Santos, A., Navascués, E., Bravo, E., Marquina D., (2011) Ustilago maydis killer toxin as a new tool for the biocontrol of the wine spoilage yeast Brettanomyces bruxellensis. International Journal of Food Microbiology, 145:147-154. Guzzon, R.; Larcher, R.; Guarcello, R.; Francesca, N.; Settanni, L.; Moschetti, G. (2018) Spoilage potential of Brettanomyces bruxellensis strains isolated from Italian wines. Food Research International, 105: 668-677. Mehlomakulu N.N., Setati M.E., Divol B., (2014) Characterization of novel killer toxins secreted by wine-related non-Saccharomyces yeasts and their action on Brettanomyces spp. International Journal of Food Microbiology, 188:83–91. Milheiro, J., Filipe-Ribeiro, L. Vilela, A., Cosme, F., & Nunes, F. M. (2017) 4-Ethylphenol, 4-ethylguaiacol and 4-ethylcatechol in red wines: microbial formation, prevention, remediation and overview of analytical approaches. Critical Reviews in Food Science and Nutrition, in press, doi: 10.1080/10408398.2017.1408563.


5th June 2018 111

DETERMINATION OF GROSS CALORIFIC VALUE OF LIQUIFIED ORANGE AND LEMON PEELS

Idalina Domingos 1, Bruno Esteves1, Luísa Cruz-lopes1, José Ferreira1



Abstract

Orange and lemon peels are residues from juice production. Polyalcohol liquefaction has proven to

be a good way to liquefy several lignocellulosic materials, like barks (D’Souza et al., 2015), wheat

straw (Chen & Lu, 2009), wood (Kobayashi et al., 2004 and Kurimoto & Tamura 1999) etc. However

these processes also generate an insoluble residue that has no known application. The energetic

valorization of these residues is very useful when they cannot be used for added value products,

such as foams and adhesives. In order to investigate the viability of energy recovery, the gross

calorific value (GCV) of orange and lemon peel residues produced during the liquefaction were

determined and compared to the GCV of initial and liquefied materials.

In this work, dry citrus peels were liquefied using a mixture of ethyleneglycol and glycerol (50/50) as

solvents catalyzed by sulphuric acid (SA). A ratio of 9:1 solvent/lignocellulosic material (LM) was

used and 3% of sulphuric acid (SA) was added based on the solvent mass. The liquefaction

temperature was 200ºC, and the liquefaction time 120 min.

The GCV of the citrus samples was experimentally determined on an oxygen bomb calorimeter

(Model 6400 Automatic Isoperibol Calorimeter, Parr Instrument Company, Illinois, USA). The

samples were dried at 105 °C for 24 hours and made in triplicate. Table 1 presents the gross

calorific values of lemon and orange peels before and after liquefaction. The GCV of the different

materials ranged from 17,073 – 18,989 MJ∙kg−1. The highest GCV was obtained for liquefied lemon

peel residue and the lowest for liquefied orange peel residue.


5th June 2018 112

Table 1. Gross calorific values of lemon and orange peels.

Samples Mean

GCV

(MJ.KG-1)

Minimum

GCV

(MJ.KG-1)

Maximum

GCV

(MJ.KG-1)

Range

GCV

(MJ.KG-1)

Orange peel 18,043 17,987 18,079 0,092

Liquefied orange peel 17,318 17,311 17,317 0,006

Liquefied orange peel residue 17,073 17,060 17,076 0,016

Lemon peel 17,878 17,766 17,977 0,211

Liquefied lemon peel 18,156 18,108 18,209 0,101

Liquefied lemon peel residue 18,989 18,731 19,247 0,516

The GCV of orange peel obtained in this study (18,043 MJ.Kg-1) was similar to the 18,186 MJ.KG-1

obtained by Volpe et al. (2015). Aguiar et al. (2008) obtained a GCV of 18,350 MJ.KG-1, slightly

higher than the obtained here. In relation to lemon peel according to Volpe et al. (2015) the lemon

peel GCV is 18.435 MJ.KG-1 higher than the 17,878 MJ.KG-1 obtained in this work. This difference is

probably due to the amount of seeds contained in the lemon peel waste. This is confirmed by the

fact that lemon seeds showed a GCV of 25,020 MJ.KG-1 considerably higher than the lemon peel

waste itself.

Liquefied material shows a higher GCV for lemon peel (18,156 MJ.KG-1) than for orange peel

(17,318 MJ.KG-1), the same happening for the insoluble residue with 17,073 MJ.KG-1 for orange peel

and 18,989 MJ.KG-1 for lemon peel respectively. This is probably due to the different behaviour

during liquefaction.

The results show that liquefaction does not change significantly the GCV of these peels when

subjected to liquefaction.

References

Volpe M, Panno D, Volpe R, Messineo A. (2015) Upgrade of citrus waste as a biofuel via slow pyrolysis. Journal of Analytical and Applied Pyrolysis, 115, 66-76. Aguiar L, Marquez-Montesinos F, Gonzalo A, Sanchez JL, Arauzo J. (2008) Influence of temperature and particle size on the fixed bed pyrolysis of orange peel residues. Journal of Analytical and Applied Pyrolysis, 83, 124-130. D’Souza J, Wong SZ, Camargo R & Yan, N. (2015) Solvolytic liquefaction of bark: understanding the role of polyhydric alcohols and organic solvents on polyol characteristics. ACS Sustainable Chemistry & Engineering, 4(3), 851–861.


5th June 2018 113

Kobayashi M, Asano T, Kajiyama, M & Tomita B. (2004) Analysis on residue formation during wood liquefaction with polyhydric alcohol, Journal of Wood Science, 50(5), 407–414. Kurimoto Y, Tamura Y. (1999) Species effects on wood-liquefaction in polyhydric alcohols. Holzforschung, 53, 617–622. Chen F, Lu Z. (2009) Liquefaction of wheat straw and preparation of rigid polyurethane foam from the liquefaction products. Journal of Applied Polymer Science, 111(1), 508–516.


5th June 2018 114

INOVAÇÃO NUM PRODUTO TRADICIONAL – REQUEIJÃO AROMÁTICO

Paulo R. S. Ribeiro, Raquel P. F. Guiné


Resumo

Desde há bastante tempo que se verifica a procura por novos serviços e produtos que permitam

uma resposta rápida às necessidades inconstantes do ser humano, registando uma maior

prevalência a partir do século XXI (Léo e Tello-Gamarra, 2017; Barboza et al., 2016). A indústria

alimentar tende a promover o surgimento de inovações no setor alimentar e, particularmente, a

criação de novos produtos alimentares de alto valor nutricional associados a uma alta

sustentabilidade, considerando estes de grande interesse para a nutrição humana em todo o

mundo, sendo possível desta forma, garantir qualidade nutricional associada a uma segurança

alimentar que cada vez mais é procurada nos países desenvolvidos e em desenvolvimento

(Santeramo et al., 2017).

Com o intuito de criar um novo produto alimentar confecionaram-se novos produtos a partir de um

produto tradicional português, com a finalidade de obter uma composição nutricional melhorada e

também conseguir um alargamento da diversidade do alimento escolhido. O produto alimentar

tradicional selecionado foi o Requeijão Serra da Estrela D.O.P (Denominação de Origem Protegida)

que é um alimento obtido por precipitação ou coagulação pelo calor das proteínas contidas no soro

de leite de ovelha, muitas vezes com mistura de soro de leite de cabra (Guiné, 2013), que se traduz

num produto notório junto dos seus consumidores, dotado de qualidades nutritivas e organoléticas

(Fontinha et al., 2008). À receita do produto tradicional base foram realizadas alterações que

consistiram na remoção total do uso de sal e na substituição deste por especiarias e ervas

aromáticas. Estas permutas são justificadas, em primeiro lugar, pelo facto de que apesar de existir

uma quantidade máxima diária recomendada de ingestão de sal de 5,0 g (Campbel et al., 2009),

tem-se registado um consumo médio superior na maioria dos países, compreendido entre os 9 e os

12 g/dia (He e MacGregor, 2009) e ainda porque segundo Ghawi et al (2014) existem fortes indícios

de que o consumo exagerado deste composto iónico está diretamente relacionado com o aumento

do risco de doenças cardiovasculares como a hipertensão arterial (Michael e Garfinkle, 2017). Em

segundo lugar, o uso de misturas compostas por especiarias e ervas aromáticas é justificado pelo

facto de que a sua utilização permite reduzir a necessidade do uso de sal na confeção dos alimentos


5th June 2018 115

(Ghawi et al., 2014) e ainda porque estes produtos vegetais são fontes de fitoquímicos que

apresentam propriedades funcionais bioativas com efeitos protetores contra doenças, revelando

importância na preservação e promoção da saúde (Embuscado, 2015).

Para se conseguir o soro de leite isento de sal foi efetuado o processo de coagulação de 5,5 L de

leite de ovelha, obtendo 4,25 L de soro, ao qual se adicionaram várias combinações de especiarias e

ervas aromáticas, sendo a que resultou melhor aquela composta por açafrão (2,7 g), mistura de

salsa e hortelã-pimenta fresca (1,4 g) e pimenta branca (1,0 g). Durante a fase do processo de

confeção do requeijão, em que ocorre a coagulação pelo calor, foi ainda adicionado 1,6 L de

mistura de leite de ovelha e de cabra. Esta combinação de especiarias e ervas aromáticas

evidenciam benefícios para a saúde como por exemplo: o açafrão, rico em carotenoides e

crocetina, ajuda na proteção dos olhos e auxilia na melhoria da memória, ajuda no controlo do

colesterol e no combate dos radicais livres e ainda previne o cancro (Marchi et al., 2016); a salsa

que tem uma ação diurética, anti-inflamatória e antioxidante, é anti osteoporótica e antidiabética

(Farzaei et al., 2013), apresenta benefícios sob a função imunológica e ainda exerce funções de

prevenção em doenças cardiovasculares; a hortelã-pimenta que melhora a função hepática e o

metabolismo, ajuda no tratamento do mau hálito e previne doenças periodontais e ainda é

importante no tratamento do hirsutismo nas mulheres (Lopes et al., 2013); e a pimenta branca que

é aconselhável para as enxaquecas e as dores de cabeça crónicas, é anticoagulante e antioxidante,

ajuda no combate a doenças coronárias como o alzheimer, no controlo do peso e tem ainda um

efeito desintoxicante no sangue (Bontempo, 2007).

Com isto foi concluído o processo de criação, inovação e sofisticação de um produto tradicional,

ficando cumprido o objetivo de produzir um novo alimento, que vai contribuir para o aumento da

variedade de requeijões comercializados até ao momento e que apresenta um teor salino de 0% e

outras funcionalidades na saúde conjugadas com adequadas caraterísticas organoléticas.

Referências

Baboza RAB, Fonseca SA, Ramalheiro GCF. (2016) O papel das políticas públicas para potencializar a inovação em pequenas empresas de base tradicional. REGE – Revista de Gestão 24(1), 58-71. Bontempo M. (2007) Pimenta e seus benefícios à saúde. Editora Alaude, 1(7), 43-46. Campbell N, Legowski B, Legetic B, Wilks R, Pinto de Almeida Vasconcellos AB. (2009) PAHO/WHO Regional Expert Group Policy Statement – Preventing Cardiovascular disease in the Americas by reducing dietary salt intake popuation-wide. CVD Prevention and Control, 4(4), 189-191.


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Farzaei MH, Abbasabadi Z, Ardekani MRS, Rahimi R, Farzaei F. (2013) Parsley: a review of ethnopharmacology, phytochemistry and biological activities. Journal of traditional Chinese medicine, 33(6), 815-826. Fontinha CSP, Soares AMO, Guiné RPF (2008). Projecto Industrial de Uma Queijaria, Revista Millenium, 34 (13), 335 – 345. Ghawi SK, Rowland I, Methven L. (2014) Enhancing consumer liking of low salt tomato soup over repeated exposure by herb and spice seasonings. Appetite, 81, 20-29. Guiné RPF (2013). Implementação de uma unidade industrial para produção de requeijão com doce de abóbora. Revista Millenium, 44, 183-196. He FJ, MacGregor GA. (2010) Reducing Population Salt Intake Worldwide: From Evidence to Implementation. Progress in Cardiovascular Diseases, 52(5), 363-382. Léo RM, Tello-Gamarra J. (2017) Inovação em serviços: estado da arte e perspetivas futuras. Suma de Negócios, 8(17), 1-10. Lopes V, Rocha F, Barata A. (2013). Plantas Aromáticas, medicinais e condimentares Ministério da Agricultura, do Mar, do Ambiente e do Desenvolvimento do Território. Instituto Nacional de Investigação Agrária e Veterinária. Marchi JP, Tedesco L, Melo AC, Frasson AC, França VF, Sato SW, Lovato ECW. (2016) Curcuma longa L., o açafrão da terra, e seus benefícios medicinais. Arquivos da Ciência e da Saúde da UNIPAR, 20(3), 189-194. Michael A, Garfinkle MD. (2017) Salt and essential hypertension: pathophysiology and implication for treatment. Journal of the American Society of Hypertension, 11(6), 385-391. Santeramo FG, Carlucci D, De Devitiis B, Seccia A, Stasi A, Visecchia R, Nardone G. (2017) Emerging trends in European food, diets and food industry. Food Research International, 104, 39 – 47. Embuscado ME. (2015) Spices and Herbs: Natural sources of antioxidants – a mini review. Journal of Functional Foods, 19(6), 347-361.


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ROMANIAN PATIENTS ATTITUDES TOWARDS GLUTEN FREE FOOD PRODUCTS

Tarcea Monica1, Rus Victoria2, Fazakas Zita3, Farr Ana Maria4, Ruța Florina1

1Dept. of Community Nutrition and Food safety, University of Medicine and

Pharmacy Tîrgu Mureș, Romania

2Dept. of Informatics and Biostatistics, University of Medicine and Pharmacy Tîrgu Mureș,

Romania

3Dept. of Biochemistry, University of Medicine and Pharmacy Tîrgu Mureș, Romania

4Dept. of Physiopathology, University of Medicine and Pharmacy Tîrgu Mureș, Romania

Abstract

Background: Gluten is a protein found in cereals products, sauces, spices, starch (from cakes to

sausages), bran, bere etc. but also as normal component of drugs and dietary supplements. Celiac

disease (CD) is a chronic intestinal disorder of public health concern caused by gluten ingestion in

sensitive individuals, for whom is mandatory to be careful about the composition of each food

product found on the plate and to read labels.In Romania the frequency of CD was increasing in the

last 10 years and the lack of gluten free food products in supermarkets is a matter of concern for

patients and physicians as well.

Aim: To evaluate the Romanian Celiac Disease patient’s attitudes towards gluten free products

found on the market.

Material and methods: Our study is a cross-sectional evaluation on a sample of 184 Celiac Disease

patients from Romania (30 cities), based on a KAP questionnaire regarding gluten free food

products available on our market. The specific questionnaire of 26 questions was filled in online and

for statistics we used SPSS 22.0 soft program.

Results: 97% of our subjects were complaining about the lack of gluten free food products on our

market and secondly about the high cost involving the purchasing. Patients from lower

socioeconomic groups are recognised to have higher treatment burden and higher food costs may

impact them more. Gluten free products are more prevalent online, but 8/10 of the

surveyed products were significantly more expensive than equivalents in supermarkets. The

estimated economic burden may put the CD patients at high risk for dietary neglect resulting in

increasing the risk of long term complications.


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Conclusion: We have to promote among food industry market the needs to offer diverse and

adequate gluten free products for Romanian patients in order to help the Celiac Disease, obese and

sensitive patients to improve their diet.

Keywords: gluten free products, celiac disease, obesity, diet


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GREENER POLYURETHANE FOAMS FROM LIQUEFIED ORANGE PEEL WASTE





Abstract

Orange peel is a by-product of orange juice companies and although there are many uses for this

product the amounts produced are high and companies would certainly benefit from its use in high

value products. Currently, the production of polyurethane foams (PUFs) is completely dependent

on fossil oil, since the two primary reagents necessary for the production of PUFs, the polyol and

the isocyanate, derive from this fossil fuel (Hu et al., 2012). Oil shortages, as well as the high price

of raw materials prompted the search on renewable materials for the manufacture of polymers.

Polyols from biomass liquefaction contain large number of hydroxyl groups that have the potential

to replace, with success, polyols of petroleum origin in the synthesis of PU foams.

The objective of this work was to study the possibility of converting orange peel into a useable

polyurethane foam by polyalcohol liquefaction followed by polymerization with isocyanate. The

liquefaction process was conducted in a double shirt reactor (600 mL) heated with oil. The samples

were introduced in the reactor with a mixture of glycerol and ethylene glycol 50:50, catalysed with

sulfuric acid at 180ºC for 60 min. The liquefied material was dissolved in methanol and separated

from the solid residue using a paper filter. After filtration, the liquefied material was placed in a

rotary evaporator to remove the solvents, water and methanol. Afterwards the liquefied material

was placed in an oven at 105º C overnight to remove any water still remaining after evaporation.

For the production of PU foams produced polyols were neutralized with an aqueous solution of

0,5M NaOH and evaporated in a rotary evaporator for the removal of methanol and then, in an

oven at 105 ºC, to eliminate the remaining water.


with 0.3 g of catalyst (Polycat 34), 0.5 g of blowing agent (water) and 0.14 g of surfactant (Tegostab

B8404) and then polymeric isocyanate (MDI Voranate M229). This mixture was stirred for about 30

s at 750 rpm, in an IKA Ost Basic mixer until the chemical reaction started. Figure 1 presents the

properties of the foams according to the percentage of isocyanate used in the polymerization. The


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results show that density decreases slightly in the beginning until 250% isocyanate, being

approximately constant until about 450% were density increases. Compressive stress seems to

follow a similar pattern to density although there is an increase after 350% isocyanate. Young’s

modulus is very inconstant but it increases from the initial 132 kPa to 303 kPa.

Figure 1. Density, compressive stress (σ10) and Young´s modulus as a function of isocyanate percentage.

Comparing these results with a commercial rigid polyurethane foam, the density obtained

here is somewhat higher (46-64 kg/m3) than the commercial foam (40 kg/m3) (Mahmood et al

2016), the same happening with Young´s modulus (132 -303 kPa) against 124-152 kPa for the

commercial foam. Compressive stress at 10% is however significantly lower (20-33 kPa) than the

commercial foam (200 kPa).

These results show that it is possible to achieve a polyurethane foam with reasonable

properties with liquefied orange peel. Nevertheless new studies are necessary to improve PUFs

properties to compete with traditional commercial polyurethane foams.


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References

Mahmood N, Yuan Z, Schmidt J, Xu C (Charles) (2016) Depolymerization of lignins and their applications for the preparation of polyols and rigid polyurethane foams: A review. Renew Sustain Energy Rev. 60, 317–329. doi: 10.1016/j.rser.2016.01.037. Hu S, Wan C, Li Y. (2012) Production and characterization of biopolyols and polyurethane foams from crude glycerol based liquefaction of soybean straw. Bioresour Technol 103, 227–233.


5th June 2018 122

THE IMPERIOUS APPRECIATION OF TABLE GRAPES DONA MARIA

Sónia Gonçalves1, Alfredo Aires2, Ana Lúcia Pinto-Sintra23

1 Master in Agronomic Engineering, University of Trás-os-Montes and Alto Douro

2 Center for Research and Technologies of Agro-environmental and Biological, CITAB,

University of Trás-os-Montes and Alto Douro, UTAD

3 Dep. of Genetics and Biotechnology, ECVA, UTAD

Abstract

The Dona Maria is a Portuguese white table grape that resulted from the cross between Moscatel

de Setúbal and Rosaky. It was obtained by conventional breeding in 1954, by Ferreira de Almeida. It

has beautiful and large bunches, sweet and juicy berries, and is considered the queen of the

Portuguese white table grapes, due to the presented exceptional organoleptic qualities, which

makes it particularly competitive with traditional and world famous table grapes. However, its

production has been decreasing, due to the importation and cultivation of foreign varieties.

It was recently found that Dona Maria had significant resveratrol levels. Resveratrol is the most

studied polyphenol in recent times, and known to a variety of beneficial effects on health

associated to its presence on red wines. The discovery of this compound in Dona Maria increases its

quality threshold taking into account its proven health benefits. More and more there is an

increasing concern of the population to adopt a healthy diet in order to prevent multiple diseases

that have arisen on a large scale. The consumption of fresh fruit, including grapes, plays a key role

in this aspect, since they present important polyphenols with health benefits.

Thus, the objective of this work was to increase the resveratrol content in the Dona Maria cultivar,

using a classic method of plant breeding, chromosome duplication with colchicine, but using

biotechnological tools of in vitro culture: micropropagation by microcutting from herbaceous stems

and induction of somatic embryogenesis on gynoecium and anthers of immature inflorescences. For

this purpose, plant materials were submitted to treatments with 3 concentrations of colchicine

(0.05%, 0.1% and 0.15%) and 3 exposure times (12, 24 and 48 h in the micropropagation assays and

24, 48 and 96 h in the somatic embryogenesis induction). In addition, leaves, berry skins, pulps and

seeds of Dona Maria and Touriga Nacional (a red wine cultivar for comparison) collected at the

vineyard (Qta. Sra. Lurdes, Vila Real) were analyzed as control. Quantification of resveratrol and the

remaining polyphenols detected was performed by the HPLC-DAD / UV-VS method.


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The results showed that in vitro colchicine treatments significantly increased the resveratrol

concentration (Gonçalves, 2018): 235 μg g-1 dry weight (0.15% / 24h) and 531 μg g-1 dry weight

(0.15% / 48h) in plantlets from microcuttings; 273 μg g-1 dry weight (0.05% / 24h) in plantlets

regenerated from somatic embryos produced; 18.79 μg g-1 of dry weight in leaves samples from the

vineyard (Figs. 1 and 2).

Figure 1. Concentration of resveratrol in leaves samples from micropropagated plantlets of Dona Maria

cultivar (Gonçalves, 2018).

It was also verified that Dona Maria presents, in its composition, levels of several polyphenols with

strong antioxidant potential and proven health benefits, namely catechin, quercetin, caempferol,

chlorogenic acid and caffeic acid. In summary, it was concluded that Dona Maria has high potential

to become competitive in the market, making even more imperative the valorization and

preservation of this autochthonous cultivar of great quality. Other countries (Spain, Brazil, e.g.)

already bet on their production while in Portugal only 2-3 producers row against the current,

contrasting with the interest, the study, the preservation, the valorization and the

internationalization of the Portuguese cultivars for winemaking.


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Figure 2. Concentration of resveratrol in leaves samples from plantlets resulting from somatic embryos of

Dona Maria cultivar (Gonçalves, 2018).

The presence of resveratrol makes it possible to extend the benefits of resveratrol to all consumers,

including children and elderly, without the risks associated with alcohol consumption. In addition, it

has a remarkable richness in bioactive compounds, so its consumption contributes positively to a

balanced diet and health promotion. In this way, it can be introduced as a healthy alternative in

automatic dispensing machines, in schools, offices, commercial and leisure establishments, e.g., as

a natural healthy snack, in order to promote the consumption of functional and vitamin-rich foods

by all population.

Keywords: colchicine; in vitro culture; polyphenols; resveratrol; grapevine.

References

Gonçalves SRL. (2018) Duplicação cromossómica in vitro da uva de mesa Dona Maria (Vitis vinifera L.). Masters dissertation, University of Trás-os-Montes and Alto Douro, 147 pp.


5th June 2018 125

METODOLOGIA DE SELECÇÃO E TREINO DE UM PAINEL DE ANÁLISE SENSORIAL PARA AVALIAÇÃO

DE ARROZ

Ana Castanho1,2, Carla Brites1, Rui C. Lima3, Célia Rocha2,3, Ana Carvalho1,

Luís M. Cunha2,*

1INIAV – Instituto Nacional de Investigação Agrária e Veterinária, Oeiras

2FCUP-DGAOT/GreenUPorto – Faculdade de Ciências da Universidade do Porto, Porto

3Sense Test – Sociedade de Estudos de Análise Sensorial a Produtos Alimentares,

V. N. Gaia

*Autor correspondente: [email protected]

Resumo

A análise sensorial é cada vez mais importante para a caracterização e diferenciação da qualidade

dos produtos alimentares. Essa importância é largamente reconhecida em produtos como o vinho,

o azeite ou o queijo e tem vindo a ganhar relevância para um conjunto alargado de produtos,

incluindo diferentes tipos comerciais de arroz.

Em muitos países de fora da Europa o arroz constitui a base da alimentação, contrastando com o

baixo consumo Europeu, onde o consumo per capita é inferior aos 5 kg/ano (FAOSTAT, 2018), e

sendo Portugal o único país que se destaca, com um consumo que triplica a média europeia. No

entanto, a preferência pela variedade de arroz ao nível global é bastante heterogénea, visto ser

fortemente influenciada por fatores culturais (Son et al. ,2014). Assim, a par de outras avaliações, a

análise sensorial, numa perspetiva descritiva e da avaliação de preferências, constitui um elemento

determinante na aferição da qualidade do arroz, sobretudo aquando da colocação de novas

variedades no mercado.

Atendendo a que cada matriz alimentar tem características específicas, para a obtenção de um

perfil sensorial robusto e objetivo, torna-se necessária a criação de um painel treinado, para o qual

os seus elementos sejam treinados de forma normalizada e em consonância com a matriz a ser

estudada, o que inclui, além do recrutamento, seleção e treino de provadores, a criação de um

léxico comum, baseado em atributos sensoriais descritivos, objetivos e inequívocos (Meilgaard,

2006).

O recrutamento, seleção e o treino de um painel de provadores de arroz foram realizados de

acordo com a norma ISO 8586:2012 (ISO, 2012). Foram inicialmente recrutados 56 provadores através


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de um questionário online; os 39 participantes que compareceram às provas de selecção foram

sujeitos a provas de diferenciação de odores e sabores básicos, bem como ao teste de Ishihara,

para despiste do daltonismo. Dos 39 participantes apenas 26 cumpriram os requisitos, passando à

segunda fase de treino, onde foram submetidos a novos testes de aferição: testes de avaliação da

cor, odor, sabores básicos e texturas em alimentos e outras matrizes. Posteriormente, o treino

avançado contou com 19 dos 26 provadores, consistindo num treino de utilização de escalas,

descritores de textura e exposição a efeitos de adaptação e de potenciação.

Para a realização do treino com a matriz arroz foram selecionadas 5 variedades comerciais: ‘agulha

da Guiana’, ‘agulha nacional’, ‘basmati’, ‘carolino’ e ‘glutinoso’. O tempo e o tipo de cozedura foram

optimizados até à sua padronização. O léxico, incorporando atributos de aparência, odor, textura e

sabor, foi definido com base em pesquisa bibliográfica (Champagne et al., 1999; Meilgaard, 2006;

Yau e Huang, 1996), considerando a tradução dos elementos para português, bem como os

contributos do próprio painel. O treino contemplou ainda a escolha e familiarização com produtos

de referência para a descrição das âncoras para cada atributo.

Agradecimentos: Os autores agradecem o apoio financeiro através do projeto em Copromoção “Arroz-BIG”

(POCI-01-0247-FEDER-017931), desenvolvido no âmbito do POCI-Programa Operacional Competitividade e

Internacionalização financiado através do COMPETE2020, Portugal2020 e FEDER-Fundo Europeu de

Desenvolvimento Regional, bem como da Bolsa de Doutoramento de A. Castanho (FCT

SFRH/BD/120929/2016) atribuída pela Fundação para a Ciência e a Tecnologia.


5th June 2018 127

THE ECOLOGICAL FOOTPRINT OF DIFFERENT TYPES OF VEGETABLES

José Ferreira1, Bruno Esteves1, Luísa Cruz-lopes1, Idalina Domingos1



Abstract

The 2030 Agenda for Sustainable Development (UN 2015) demands, looking for a global shift to

sustainable consumption and production. It contains a legal instrument, the Paris Agreement on

climate change, which commits all nations to take steps to prevent global temperature from rising

2°C above pre-industrial levels.

The shift in dietary patterns, as a consequence of 2030 Agenda implementation, will have a larger

environmental footprint, in terms of greenhouse gases emission and the use of natural resources.

Higher consumption of processed foods requires additional use of water and energy, which has

negative environmental impacts, if these resources are not sustainably managed (FAO 2017).

The Food Wheel (DGC/FCNAUP 2003), shows how much of what you eat in overall should come

from each shelf to achieve a healthy, balanced diet. Vegetables are a shelf of the food wheel and

some of them are represented in Figure 1. A portion corresponds to 180 grams of raw vegetables

(for example, broccoli, cabbage, cauliflower, lettuce, spinach, carrot, etc.). The recommended and

equivalent daily intake of vegetables are set for 3-5 portions. The lower number is intended for

children (1 to 3 years old) and the higher number for young and active men.

Figure 1. One portion (180 gr) of raw vegetables in the Food Wheel (adapted from DGS/DGC 2014).

The aim of this study was to quantify and compare the contribution for climate change of one

portion of different kind of vegetables by using the Life Cycle Assessment methodology. Life Cycle

Assessment (LCA) is a method for compilation and evaluation of the inputs, outputs and the

potential environmental impacts of a product system throughout its life cycle (ISO 2006). LCA has


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been applied to a wide range of products and services particularly in agricultural and forest

products (Ferreira et al. 2016).

The function of the studied system is to produce the food, including in the same shelf of the Food

Wheel, the part of the life cycle referred to as cradle-to-gate. Therefore, the assumed functional

unit (FU) was one portion of each kind of vegetable.

The life cycle inventory analysis and, subsequently, the life cycle impact assessment have been

performed using the SimaPro 8.5 software and associated databases and methods (Pré 2017). The

chosen database was Ecoinvent 3 (allocation, cut-off) and the chosen method for environmental

impact assessment was IPCC 2013 GWP 100a (Pré 2017), which was developed by the

Intergovernmental Panel on Climate Change. It contains the climate change factors of IPCC with a

timeframe of 100 years.

Figure 2 shows the comparative contribution to climate change of a portion (180 g) of different kind

of vegetables at the market.

Figure 2. The contribution of a portion (180 g) of different kind of vegetable to climate change (IPCC 2013

GWP 100a method).

From Figure 2 we can conclude that one portion of lettuce contributes the most to climate change

(0.68 Kg CO2 eq / portion). In opposite, one portion of spinach is about 18 times (0.037 Kg CO2 eq /

portion) more environmental friendly than one portion of lettuce. It should be noted that the

values refer to raw vegetables at the market.

0.098 0.078 0.090

0.680

0.037 0.050

Broccoli Cabbage red Cauliflower Lettuce Spinach Carrot

Kg CO2 eq


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References

DGC/FCNAUP (2003) A nova RODA DOS ALIMENTOS, um guia para uma escolha alimentar diária. Direção-Geral do Consumidor / FACULDADE DE CIÊNCIAS DA NUTRIÇÃO E ALIMENTAÇÃO DA UNIVERSIDADE DO PORTO. Available online at: http://www.fao.org/3/a-ax433o.pdf DGS/DGC (2014) DIA ALIMENTAR COMPLETO, EQUILIBRADO E VARIADO. Direção-Geral do Consumidor / Direção Geral de Saúde. Available online at: http://www.fao.org/3/a-ax434o.pdf Ferreira J, Esteves B, Nunes L, Domingos I. (2016) Life Cycle Assessment as a tool to promote sustainable Thermowood boards: a Portuguese case study. International Wood Products Journal, 7, Issue 3, 124-129. https:/doi.org/10.1080/20426445.2016.1160592 FAO (2017) The future of food and agriculture – Trends and challenges. Rome. Available online at: http://www.fao.org/3/a-i6583e.pdf ISO (2006) ISO 14040:2006, Environmental management — Life cycle assessment — Principles and framework, Second edition. International Organization for Standardization, Geneva. PRé, various authors, (2017) SimaPro Database Manual, Methods Library, Report version 3.0, May 2017, PRé Consultants, Netherlands. Available online at: https://www.pre-sustainability.com/ UN (2015) Transforming our world: the 2030 Agenda for Sustainable Development. United Nations, General Assembly Resolution A/RES/70/1. New York, USA. Available online at: https://sustainabledevelopment.un.org/post2015/transformingourworld


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COMPARAÇÃO DO VALOR ENERGÉTICO E NUTRICIONAL DE PESCADO

Ivone Marques1, Goreti Botelho2,3, Raquel Guiné1,3

1 Dep. Indústrias Alimentares, ESAV, Instituto Politécnico de Viseu

2Dep. Ciência e Tecnologia Alimentar, ESAC, Instituto Politécnico de Coimbra

3Centro de I&D CERNAS, Instituto Politécnico de Coimbra

Resumo

O termo pescado engloba moluscos, crustáceos, peixes e, anfíbios de água doce ou salgada, bem

como as suas partes, porções ou produtos derivados. O peixe tem uma estrutura corporal simétrica

que pode ser dividida em cabeça, tronco e cauda.

A composição química do pescado varia de acordo com a idade, época do ano, sexo e meio

ambiente. No entanto, é constituído essencialmente por água, lípidos e proteínas. Os peixes podem

ser classificados, de acordo com o teor de gordura que se pode encontrar nos seus músculos, em

magros, se o seu teor de gordura for inferior a 2%; baixo teor de gordura, se tiverem entre 2% e 4%

de gordura; teor médio de gordura, se for entre 4% e 8% e alto teor de gordura, se for superior a

8% (Gonçalves, 2010).

O pescado é um alimento saudável, uma vez que contém proteínas de elevada qualidade com todos

os aminoácidos essenciais, constituindo uma fonte de cálcio, iodo, selénio e é sendo ainda rico em

ácidos gordos polinsaturados (Pestana, 2007).

Os ácidos gordos mais relevantes são os essenciais, caso do ómega-3 e do ómega-6, e

desempenham um papel muito importante na saúde humana. Além disso, é necessário realçar que

desempenham funções de proteção, redução de risco e de inflamação em relação a determinadas

doenças, tais como asma, cancro, hipertensão, lúpus, doenças de pele e oculares, depressão, entre

outras (Guiné e Henriques, 2016).

Na Tabela 1 é possível observar o valor energético e nutricional de diversos peixes por 100 g de

parte edível. Em relação ao teor de gordura a maior parte dos peixes podem ser considerados

magros destacando-se a abrótea (Salilota australis) e a maruca (Genypterus blacodes) com apenas

0,1% de gordura. Em relação aos peixes mais gordos, ou seja, com alto teor de gordura

encontramos a dourada (Sparus aurata) e o salmão (Oncorynchus keta), com 9,8% e 21,9%

respetivamente.


5th June 2018 131

Tabela 1. Valor energético e nutricional de 25 peixes por 100 g de parte edível.

Pe

ixe

(no

me

co

mu

m)

No

me

cie

ntí

fico

Cla

ssif

icaç

ão q

uan

to

ao t

eor

de

gord

ura

Val

or

en

ergé

tico

(k

cal)

Val

or

en

ergé

tico

(kJ

/)

Pro

teín

as (

g)

Hid

rato

s d

e ca

rbo

no

(g

)

Do

s q

uai

s aç

úca

res

(g)

Líp

ido

s (g

)

Do

s q

uai

s ác

ido

s

gord

os

satu

rad

os

(g)

Sal (

g)

Fon

te

Abrótea Salilota australis Magro 70,00 296,00 17,20 0,00 0,00 0,10 0,00 0,16 INSA

Bacalhau postinhas

Gadus morhua Magro 80,00 338,00 19,00 0,00 0,00 0,40 0,10 9,25 INSA

Cação Mustelus mustelus Magro 82,00 347,00 20,00 0,00 0,00 0,70 0,00 0,42 INSA

Carapau pelim Trachurus trachurus Magro 93,00 393,00 17,50 1,50 0,62 1,90 0,62 0,83 INSA

Corvina Protonibea diacanthus

Magro 94,00 399,00 20,40 0,00 0,00 1,40 0,30 0,14 INSA

Dourada Sparus aurata ATG 167,00 698,00 19,70 0,00 0,00 9,80 2,10 0,15 INSA

Espadilha Sprattus sprattus TMG 99,00 414,00 15,00 0,90 0,10 4,20 1,90 0,80 FTE

Filete peixe-gato riscado

Pangasius hypopthalmus

Magro 50,00 209,00 11,00 0,00 0,00 0,50 0,00 0,42 FTE

Maruca Genypterus blacodes Magro 70,00 296,00 17,20 0,00 0,00 0,10 0,00 0,30 INSA

Pargo Dentex dentex Magro 79,00 337,00 19,40 0,00 0,00 0,20 0,00 0,16 INSA

Peixe rei Atherina boyeri Magro 90,00 379,00 19,00 0,00 <0,50 1,70 3,50 0,12 FTE

Peixe vermelho Sebastes spp BTG 111,00 468,00 18,80 <0,50 <0,50 4,00 0,94 0,30 BAI

Peixe-espada preto

Aphanopus carbo BTG 88,00 370,00 15,70 0,00 0,00 2,80 0,50 0,34 INSA

Perca Lates niloticus BTG 94,00 394,00 19,00 0,00 0,00 2,00 0,00 0,16 FTE

Pescada África do Sul

Merluccius capensis Magro 80,00 340,00 17,20 0,00 0,00 1,30 0,20 0,75 INSA

Pescada Argentina

Merluccius hubbsi Magro 83,00 352,00 18,10 <0,50 <0,50 1,20 0,36 0,33 BAI

Pescada Chile Merluccius australis Magro 86,00 362,00 18,00 0,00 0,00 1,50 0,30 0,53 INSA

Raia Raja spp Magro 58,00 247,00 14,10 0,00 0,00 0,20 0,00 0,55 INSA

Robalo Dicentrarchus labrax TMG 145,00 607,00 10,00 20,30 1,50 7,90 1,80 1,09 INSA

Salmão Oncorynchus keta ATG 262,00 1090,00 16,20 0,00 0,00 21,9 4,20 0,24 INSA

Sardinha Sardina pilchardus BTG 108,00 453,00 16,50 2,30 0,70 3,60 1,25 0,93 INSA


5th June 2018 132

BTG – Baixo Teor de Gordura; TMG – Teor Médio de Gordura; ATG – Alto Teor de Gordura; ND – Não Disponível; FTE – Ficha Técnica Empresa Beiragel

Tabela 1 (Continuação). Valor energético e nutricional de 25 peixes por 100 g de parte edível.

Pe

ixe

(no

me

co

mu

m)

No

me

cie

ntí

fico

Cla

ssif

icaç

ão q

uan

to

ao t

eor

de

gord

ura

Val

or

en

ergé

tico

(k

cal)

Val

or

en

ergé

tico

(kJ

/)

Pro

teín

as (

g)

Hid

rato

s d

e ca

rbo

no

(g

)

Do

s q

uai

s aç

úca

res

(g)

Líp

ido

s (g

)

Do

s q

uai

s ác

ido

s

gord

os

satu

rad

os

(g)

Sal (

g)

Fon

te

Sardinha pequena

Sardina pilchardus BTG 94,00 399,00 16,60 1,50 0,60 2,00 0,81 0,28 BAI

Solha Hipoglossoides platessoides

Magro 90,00 386,00 19,00 0,00 0,00 1,60 0,30 0,70 INSA

Tamboril Lophius piscatoris Magro 73,00 312,00 17,90 0,00 0,00 0,20 0,00 0,22 INSA

Tintureira Prionace glauca TMG 130,00 544,00 21,00 0,00 0,00 5,00 1,00 ND FTE

BTG – Baixo Teor de Gordura; TMG – Teor Médio de Gordura; ATG – Alto Teor de Gordura; ND – Não Disponível; FTE – Ficha Técnica Empresa Beiragel

Os valores energéticos mais elevados correspondem ao do salmão (Oncorynchus keta), com 262,00

kcal e dourada (Sparus aurata) com 167,00 kcal. Já o valor energético mais baixo é o do peixe-gato

(Pangasius Hypoptlalmus) com 50,00 kcal.

No que diz respeito às proteínas, quase todos os peixes apresentam um teor de proteínas acima de

15 g em 100 g de parte edível, à exceção do filete de peixe-gato (Pangasius Hypoptlalmus) com

11,00 g, a raia (Raja spp) com 14,10 g e o robalo (Dicentrarchus labrax) com 10,00 g.

Referências

Gonçalves LU (2010) Lipídios e ácidos graxos nos desempenhos reprodutivo e zootécnico de lambaris (Astyanax altiparanae). Tese de Doutoramento. Doutoramento em Zootecnia. Universidade de São Paulo, Pirassununga. Guiné R, Henriques F (2016) O papel dos ácidos gordos na nutrição humana e desenvolvimentos sobre o modo como influenciam a saúde. Millenium – Journal of Education, technologies, and Health 0, 7 – 21. INSA, (2018). Tabela da Composição de Alimentos. Instituto Nacional de Saúde Dr. Ricardo Jorge, Lisboa. Url: http://portfir.insa.pt/# Pestana CMP. (2007) Conservação de filetes de sardinha, Sardina pilchardus, sujeitos a estabilização com gás solúvel (SGS), embalados em ar, vácuo e atmosfera modificada. Tese de Mestrado. Mestrado em Controlo da Qualidade e Toxicologia dos Alimentos. Universidade de Lisboa, Faculdade de Farmácia, Lisboa.


5th June 2018 133

TARTRATE STABILISATION OF ROSÉ WINE USING ION EXCHANGE RESINS

Rita Borges 1, Conceição Fernandes1, Celeste Marques2, Carlos Matos3, Alice Vilela3, Fernando M.

Nunes3, Fernanda Cosme3

1Mountain Research Centre (CIMO), ESA-Polytechnic Institute of Bragança, Portugal

2AEB Bioquímica Portuguesa SA, Zona Industrial de Coimbrões, Viseu, Portugal

3Chemical Research Centre (CQ-VR), Food and Wine Chemistry Lab, UTAD, Vila Real, Portugal.

Abstract

Tartaric stabilisation is essential to satisfy the quality criteria of wines. To prevent wine tartaric

precipitates, potassium hydrogen tartrate (KHT) and calcium tartrate (CaT), several techniques can

be used. The addition of oenological products, such as metatartaric acid and carboxymetilcelulose

(CMC) as well as the use of ion exchange resins are acceptable techniques for tartaric stabilization

by the OIV (OIV, 2016). The aim of this study was to evaluate the ion exchange resins effect on wine

tartaric stabilisation efficiency and wine quality, compared to the effect of the addition of different

oenological additives. A Rosé wine from 2015 vintage, Douro region, was used for the experiment.

Ion exchange resin versus CMC’s, with different structural features (Guise et al. 2014), and

metatartaric acid were tested concerning wine tartaric stabilisation, physicochemical and sensory

characteristics. As expected, all treatments stabilised the Rosé wine. After treatment with ion

exchange resins, Rosé wine pH was lower and consequently wine acidity increased. Also, mineral

composition (magnesium, calcium, potassium and sodium) decreased after treatment with ion

exchange resins. In general, in wines treated with ion exchange resins, there was a decrease in

polymeric pigments and colour intensity. Sensory analyses of this wine also showed, for the visual

descriptor, colour intensity and limpidity attributes, that they were lesser and higher scored,

respectively (Figure 1). The results from this preliminary study suggest that ion exchange resins

could be an effective alternative for Rosé wine tartaric stabilization.


5th June 2018 134

Figure 1. Sensory profile of treated (control) and untreated Rosé wines.

Acknowledgements: We appreciate the financial support provided to the CQ-VR Research unit in Vila Real

(PEst-OE/QUI/UI0616/2014). Additional thanks to AEB Bioquímica Portuguesa.

References

OIV (Organisation International de la Vigne et du Vin). (2016) International Oenological Codex. Edition Officielle, Paris. Guise R, Filipe-Ribeiro L, Nascimento D, Bessa O, Nunes F M, Cosme F. (2014) Comparison between different types of carboxylmethylcellulose and other oenological additives used for white wine tartaric stabilization, Food Chemistry, 156, 250-257.

1

2

3

4

5Rosé colour

Colour intensity

Limpidity

Aroma intensity

Wild fruits

Dried raisins

Brandy plums

Frutiy

Floral

VegetableAroma persistence

Acidity

Sweet

Bitter

Taste persintence

Adstringency

Dried fruits

Fruty flavour

Vegetable flavour

Caramel

Control

Meta.A

CMC1

CMC2

CMC3

Resins


5th June 2018 135

SANITARY-HYGIENIC CONTROL OF TWO COLLECTIVE CATERING UNITS IN NORTH OF PORTUGAL Ermelinda L. Pereira1, Fátima Lopes da Silva1, Adaelson Firmino da Silva2, Elsa Ramalhosa1

1Centro de Investigação de Montanha (CIMO)/School of Agriculture, Polytechnic Institute of

Bragança, Portugal

2Instituto Federal Fluminense - Campus Bom Jesus do Itabapoana, Brasil

Abstract

The catering units provide food and beverages to kindergartens, schools, hospitals, etc., being

extremely important to guarantee the quality and safety of the meals prepared on these units. The

compliance of Prerequisite Programs regarding good hygiene practices, plans for cleaning and

disinfection, equipment, infrastructures, among other issues, is obligatory. Some works have been

done in order to identify weaknesses in food safety management systems by the evaluation of the

knowledge and attitudes of food handlers (Garayoa et al., 2011; Pereira et al., 2015), and by

microbiological quality of work surfaces, operators’ hands and meals (Petruzzelli et al., 2018).

In the present work, a total of 17 inspections were performed on two collective catering units in the

North of Portugal (Units A and B) during the period 2015 – 2018. During these visits, some

nonconformities were observed. These catering units have the HACCP system implemented,

approximately ten (Unit A) and three years ago (Unit B). In both units, the highest number of

nonconformities were detected concerning cleaning and disinfection (33.7% - Unit A and 33.6% -

Unit B), and good manufacturing practices (21.0% - Unit A and 22.7% - Unit B). Simultaneously, a

total of 34 food and 135 surface samples, as well as swabs of food handler hands (68), were taken

and examined for microbiological quality. In the units A and B, 12.5 and 23.8% of the total work

surfaces, equipment and kitchenware analyzed, showed to be contaminated, respectively (Table 1).

Nonconformities were also detected in the hands of the food handlers (19.4 and 18.8%) and among

the food samples (salads, desserts and fully cooked food), only the salads showed unsatisfactory

results. These data indicate that the cleaning and disinfection activities of surfaces, equipment,

kitchenware and hands of food handlers must be improved.


5th June 2018 136

Table 1. Nonconformities detected on the surfaces and hands of food operators

Unit Surfaces Food handlers

Work surface

Equipment Kitchenware Total

A % 5.0 14.3 16.7 12.5 19.4 N 20 28 24 72 36

B % 47.6 18.8 7.7 23.8 18.8 N 21 26 16 63 32

N - Number of samples

References

Garayoa R, Vitas AI, Díez-Leturia M, García-Jalón I. (2011) Food safety and the contract catering companies: Food handlers, facilities and HACCP evaluation. Food Control, 22, 2006-2012.

Pereira EL, Pires D, Ramalhosa ECD. (2015) Evaluation of knowledge, attitudes and practices regarding food hygiene and safety among perishable food handlers of a hypermarket in Portugal. Journal of Advances in Food Science & Technology, 2(4), 181-190.

Petruzzelli A, Osimani A, Tavoletti S, Clementi F, Vetrano V, Lullo SD, Paolini F, Foglini M, Micci E, Orazietti N, Luchetti T, Tonucci F (2018) Microbiological quality assessment of meals and work surfaces in a school-deferred catering system. International Journal of Hospitality Management, 68, 105-114.


5th June 2018 137

ASSESSMENT OF THE MICROBIOLOGICAL QUALITY OF EWE´S WHEY

Paula M. R. Correia1, Cátia Coruche1, Francisca Costa1, Sidney Aparecido1

1Dep. food Industry, ESAV, Polytechnic Institute of Viseu

Abstract

Optimization processes in cheese factories became a demand for economic success of dairy

companies. Whey from cheese production is frequently reused to increase the yield of final

products, improving their textures and nutritive value (Atamer et al., 2013). Moreover, there is an

increase interest in whey and whey products as functional ingredients in food and as nutrients in

health food and dietetics.

Whey from ewe´s cheese production from raw milk may be exposed to a wide range of microbial

contamination during milk extraction, transportation, conservation and cheese processing.

Therefore, this kind of food may contain levels of microorganisms which may present a risk of

spoilage and it could be a risk of public health, especially in cases where it is added to food not

subject to heat treatment. The objective of this study was to evaluate the microbial quality of two

whey samples, from two local producers, considering a possible use as food ingredient. These

samples were assayed for: aerobic mesophilic microorganisms at 30 C (NP 4405, 2002; ISO 4833,

2003); determination of coliform bacterias through the colony-count technique, after incubation at

30 C (ISO 4832, 2006); search of coliform bacterias and E. coli (NP 1935, 1985; NP 2308, 1986). The

aerobic mesophilic microorganisms did not exceed 8.4x105 cfu/g (after 72 h), lower than 21.0-

79.0x107 reported by Reinherimer et al. (1994), and the coliform bacterias were 7.5x104 cfu/g.

Despite the high values encountered for these groups of microorganisms, the E. coli was not

present in any of the analysed samples, which is a satisfactory result since it is in accordance with

the stablished standards of Regulation (CE) nº 1441 (2007). However, the results highlight the

importance of preventing contamination at the primary production of the milk, processing of

cheese, whey conservation, distribution and retailing.


5th June 2018 138

Acknowledgment: This work was supported by CI&DETS Caixa Geral de Depósitos, under the Project

HEALTHY – ValorWhey PROJ/CI&DETS/CGD/0007.

References

Atamer Z, Samtlebe M, Neve H, Heller KJ, Hinrichs J. (2013) Review: elimination of bacteriophages in whey and whey products. Frontiers in Microbiology, 4 (article 191), 1-9. European Commission (EC) (2007) Regulation 1441. EU Official Journal, 5/12/2007, L.322, p.1-12 (2007). ISO 4832 (2006) Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of coliforms — Colony-count technique. ISO 4833 (2003) Microbiology of food and animal feeding stuffs – Horizontal methods for enumeration of microorganisms – Colony-count at 30 °C. NP 1935 (1986) Pesquisa de bactérias coliformes em produtos lácticos. NP 2308 (1986) Pesquisa de Escherichia coli. NP 4405 (2002) Microbiologia alimentar. Regras gerais para a contagem de microrganismos. Contagem de

colónias a 30 C. Reinherimer JA, Suarez VB, Bailo NB, Zalazar CA. (1995) MIcrobiological and technological characteristics of natural whey cultures for Argentinian hard-cheese production. Journal of Food Protection, 58(7), 796-799.


5th June 2018 139

DEVELOPMENT OF SHIITAKE MUSHROOM STUFFED PIES, RISSOLES AND SAMOSAS

Inês Gonçalves1,2, Paula Correia1,2, Raquel Guiné1,2



Abstract

The Shiitake mushroom is native to East Asia, and is currently the third most cultivated species in

the world, and has been the subject of numerous researches due to the presence of biologically

active compounds capable of helping in diseases that weaken the human immune system, also

having antiviral and anti-tumour properties (Furlani, 2005). Its production is carried out mainly in

logs of wood and when sold fresh depreciates easily. One of the most used conservation methods

for this type of mushroom is dehydration. However, there is a need to develop new products where

Shiitake mushrooms with lower commercial aptitude could be used originating added-value

marketing goods (Ramos et al., 2015).

The objective of the present work was to develop food products incorporating this species of

mushroom, more specifically rissoles, pies and samosas, and was done in cooperation with a

shiitake producer.

Different formulations were tested for rissoles, samosas and pies, including for the fillings, until

obtaining products with desirable organoleptic characteristics (Figure 1). Furthermore, the products

were characterized in terms of physicochemical analyses (moisture content, water activity, protein,

ash, fibre, fat and chlorine), colour (L, a and b coordinates), texture (hardness, chewiness,

cohesiveness, resilience and springiness) and finally sensory properties (for the dough: colour,

uniformity, pleasantness of aroma, salt, pleasantness of taste, hardness, crunchiness and thickness;

for the filling: colour, uniformity, pleasantness of aroma, salt, taste to curry, taste to mushroom,

pleasantness of taste, moistness, creaminess and uniformity of texture).


5th June 2018 140

Figure 1. Rissoles, pies and samosas made with shiitake mushroom stuffing.

This work showed that the product with higher moisture content was the rissole, being this also the

product with higher fat content (Table 1). The samosa had the highest fibre and protein content

(Table 1).

Table 1. Chemical composition of the products developed.

Property Rissole Pie Samosa

Water activity 0.93 ± 0.01 0.96 ± 0.00 0.94 ± 0.01

Moisture (g/100g) 52.46 ± 0.36 34.53 ± 0.22 37.23 ± 0.30

Fibre (g/100 g) 0.95 ± 0.22 1.63 ± 0.24 2.01 ± 0.21

Protein (g/100 g) 4.87 ± 0.19 4.43 ± 0.13 5.63 ± 0.22

Ash (g/100 g) 2.15 ± 0.19 1.78 ± 0.03 2.55 ± 0.19

Fat (g/100 g) 10.72 ± 0.12 16.78 ± 0.93 12.79 ± 1.60

Chlorine (g/100 g) 1.23 ± 0.03 0.89 ± 0.04 1.45 ± 0.04

Regarding the colour analysis, it was verified that the pies were the products with greater

luminosity, and the rissoles were the products with greater intensity of red, and also whose

intensity of the yellow colour was greater. As for the texture, the hardest and most chewy product


5th June 2018 141

was the pie. The samosa was the more resilient and more elastic product, and the more cohesive

product was the rissole.

Regarding the sensory analysis, the product preferred by the tasters was the pie.

References

Furlani RPZ, Godoy HT. (2005) Nutritional value of edible mushrooms: a revision. Revista do Instituto Adolfo Lutz, 64 (2), 149-154. Ramos ACM, Machado MHN, sapata MMRL, Quintanilha MJB. (2015) Cogumelos - Produção, Transformação e Comercialização. Porto: Publindústria.


5th June 2018 142

NEW ADHESIVE FORMULATION FROM LIQUEFIED ORANGE PEEL WASTE

Bruno Esteves1, Joana Duarte2, Idalina Domingos1, José Ferreira1, Luísa Cruz-lopes1



2 Licenciate degree in Environmental Engineering, Polytechnic Institute of Viseu

Abstract

Orange peel is a by-product of orange juice companies and although there are many uses for this

product the amounts produced are high and companies would certainly benefit from its use in high

value products. The most used adhesives in wood industry are urea-formaldehyde (UF), melanin-

urea-formaldehyde (MUF), melanin-formaldehyde (MF) and phenol-formaldehyde (PF). The fact

that these resins have petroleum origin, allied to the fact that they are based on formaldehyde that

is classified as a toxic substance and carcinogen by the Environmental Protection Agency (EPA),

prompted the investigation in bio-based adhesives (Ferdosian et al. 2017). According to a recent

review about bio-adhesives for wood and composites, these adhesives are based on three main

types of biopolymers: lignin, starch and vegetable proteins (Ferdosian et al. 2017). The objective of

this work was to study the possibility of converting orange peel into a useable adhesive by

polyalcohol liquefaction.

The liquefaction process was conducted in a double shirt reactor (600 mL) heated with oil. The

samples were introduced in the reactor with a mixture of glycerol and ethylene glycol 50:50,

catalysed with sulfuric acid at 180ºC for 60 min. The liquefied material was dissolved in methanol

and separated from the solid residue using a paper filter. After filtration, the liquefied material was

placed in a rotary evaporator to remove the solvents, water and methanol. Afterwards the liquefied

material was placed in an oven at 105º C overnight to remove any water still remaining after

evaporation. In order to obtain a lignin enriched phase (LEP), 200 mL of distilled water were added

to 100 mg of the polyol and mixed, followed by filtration with G4 crucibles. The undissolved fraction

remaining in the crucible (LEP) was used for the production of the bio-adhesive.

In order to test the Internal bond strength of this adhesive an Automated Bonding Evaluation

System (ABES) was used. Figure 1 shows the Internal bond strength of the orange peel bio-adhesive

with (OPBcat) and without catalyser (OPB) and also of a common UF-resin (with catalyser). The

Internal bond strength curve shows a typical behaviour with an almost linear zone due to the curing


5th June 2018 143

reaction of adhesive by chain extension and cross-linking processes followed by a zone where shear

strength remains constant or increases until it reaches the maximum value (Ferra et al 2011). Some

resins present a higher value after the linear phase, decreasing afterwards and maintaining or

increasing again. This is the case here. Using a catalyser had no significant effect on internal bond

properties of the bio-adhesive only marginally decreasing the cure time for the adhesive. Orange

peel bio-adhesive has an internal bond strength higher than 2 MPa which is more than 50% of UF

resin (around 3.5 MPa).

Figure 1. Internal bond strength a UF resin and for orange peel bio-adhesive with (OPBcat) and without

catalyser (OPB).

These results show that orange peel bio-adhesive has the potential to substitute UF resins in less

demanding applications or to be incorporated in UF resin formulations to decrease formaldehyde

content.

References Ferdosian F, Pan Z, Gao G, Zhao B. (2017) Bio-Based Adhesives and Evaluation for Wood Composites Application. Polymers 9 (2), 70. Ferra JMM, Ohlmeyer M, Mendes AM, et al (2011) Evaluation of urea-formaldehyde adhesives performance by recently developed mechanical tests. Int J Adhes Adhes 31, 127–134.


5th June 2018 144

INNOVATION IN TRÁS-OS-MONTES TRADITIONAL PRODUCTS: CONSUMER PERCEPTION ABOUT

NEW PRODUCTS DERIVED FROM ALHEIRA

Letícia Estevinho 1,2, Maria Isabel Ribeiro 1,2, António Fernandes 1,2, Fernando Sousa1

1Instituto Politécnico de Bragança, Escola Superior Agrária, Bragança

2Instituto Politécnico de Bragança, Centro de Investigação de Montanha, Bragança

Abstract

Innovation is seen as driving economic growth. In the field of consumer products, innovation is a

key factor to generate profitability and growth, ensuring that companies succeed and remain in the

market even in difficult economic and financial periods (Nielsen, 2015). Companies need to be

continually innovating to be competitive. In this context, many companies invest in the

development of new products to gain a greater market share and, consequently, to achieve higher

profits. On the opposite side, consumers have a strong appetite for innovation and are increasingly

demanding in terms of quantity, quality and variety of products. On the other hand, the literature

demonstrates that sociodemographic characteristics have a significant influence on consumer

behavior regarding the adoption of new products, indicating that younger consumers with higher

income and higher education level tend to adopt innovations faster (Gatignon and Robertson, 1985;

Wang, Dou and Zhou, 2008). This work is part of a project developed under PRODER, measure 4.1 -

Cooperation for innovation, dedicated to the development of new products derived from alheira,

namely, snacks with alheira filling. The project results from a partnership between a research unit

and an industrial company.

In December 2017, tastings were held at Intermarché located in Bragança city. The new product

was presented to the consumer with two types of presentation, namely croissant brioche dough

with alheira filling and small rectangular portions of brioche dough with alheira filling. Consumers

were invited to participate in the tasting event on a voluntary basis. After the tasting of the

product, participants were asked to complete a questionnaire with the objective to evaluate the

product tasted on a scale from 1 (Very unpleasant) to 5 (Very pleasant), requesting the indication of

a reason justifying the evaluation; to know the intention to buy on a scale from 1 (I would not buy it

for sure) to 5 (I would buy it for sure); and to know the most appealing shape of presentation of the

product from the perspective of the consumer. In addition, questions were asked about age, gender

and occupation. Data were processed using SPSS (Statistical Package for Social Sciences) software.


5th June 2018 145

Data treatment involved the calculation of descriptive statistics and, in order to compare the

consumers' assessment of the product taking into account socioeconomic factors, the Mann-

Whitney (gender) and Kruskal-Wallis tests (age and occupation) were used at the 5% level of

significance.

This study included 129 individuals, aged between 18 and 90 years old, with a mean age of 56.4

years old (SD = 16.2. The majority of the respondents were female (63.6%), 38.8% were dependent

workers and 38.8% were retired. The overwhelming majority considered that the product tasted

was pleasant (45.7%) or very pleasant (46.5%). The reasons justifying the assessment were, in order

of importance, to be tasty (38.0%), to have a bittersweet flavor (29.5%), to be perfect, soft, smooth,

good (8.5%), to have the same traditional flavor of alheira (5.4%), to have a great appearance and

tasty dough (3.9%) and also to be a perfect and harmonious combination of dough and filling

(2.3%). There were no consumers considering the product unpleasant or very unpleasant. The

participants who were indifferent to the product (7.8%), that is, consumers who thought the

product was neither pleasant nor unpleasant, presented the following reasons: the dough was not

sufficiently light or crunchy (2,3 %); the dough was excessively sweet (2.3%); do not appreciate

bittersweet taste (1.6%); do not appreciate the product when served cold (0.8%); would have

detected a flavor and taste of mold and smoke (1.6%); do not like the dough and prefer another

type of dough such as the puff pastry (0.8%). Regarding the intention to buy the product, 45.0% of

participants consider buying it or buying it for sure (37.2%) when the product becomes available for

sale. Only 3.9% consider not buying the product or do not know if they would actually buy it

(14.0%). Regarding the presentation of the product, consumers prefer single small portions in a

rectangular shape (68.2%) because, in their opinion, it is particularly suitable for appetizer. The

croissant shape was more appealing to 24.8% of consumers, who found it particularly suitable for

snacking. About 5% of the participants would opt for both forms (4.7%) depending on whether

consumed as an appetizer, snack or at breakfast with coffee. When compared the evaluation that

the consumers made of the product taking into consideration the gender, the age and the

occupation, it was verified the absence of statistically significant differences (p-value > 0.05).

The results showed that there is a great acceptability of the product by the consumer, regardless of

the shape of presentation. This product increases the diversity of the industry's offerings, resulting

in the conquest of new consumers and, consequently, greater market share and higher profits.

Finally, given the homogeneous behavior of consumers towards the product tested, in the effort of

communication with the consumer, there will be no need to segment the market.


5th June 2018 146

Acknowledgments: The authors are grateful to the Foundation for Science and Technology (FCT, Portugal)

and FEDER (ERDF) under the PT2020 program for financial support to CIMO (UID/AGR/00690/2013) and

ProDeR, measure 4.1. Cooperation for Innovation (Project reference: 020570056343).

References

Nielsen (2015) Looking to achieve new product success? Listen to your consumers, The Nielsen company. Gatignon H, Robertson TS (1985) A propositional inventory for new diffusion research, Journal of Consumer Research, 11, 859-67. Wang G, Dou W, Zhou N (2008) Consumption attitudes and adoption of new consumer products: a contingency approach. European Journal of Marketing, 42 (1/2), 238-254.


5th June 2018 147

SPENT COFFEE GROUNDS AS A SOURCE OF POLYOL FOR HIGH VALUE PRODUCTS

Luísa Cruz-Lopes1, Idalina Domingos1, José Ferreira1, Bruno Esteves1



Abstract

Coffee is one of the most consumed drinks all over the world. This drink, however, has a high

production of waste, the coffee grounds. With the increase of coffee brewing, the amount of spent

coffee grounds (SCG) has increased accordingly. The objective of this work was to study the

possibility of converting spent coffee grounds into a useable polyol that might be used for the

production of polyurethane foams. In order to obtain a higher liquefaction, yield time and

temperature were optimized. The liquefaction process was conducted in a double shirt reactor (600

mL) heated with oil. The samples were introduced in the reactor with a mixture of glycerol and

ethylene glycol 50:50 (v/v), catalysed with sulfuric acid at temperatures from 140 to 200 ᵒC and

times from 15 to 120 min. The liquefied material was dissolved in methanol and separated from the

solid residue using a paper filter. Liquefaction yield was determined as the percentage of liquefied

biomass.

Figure 1 presents the optimization of temperature and time of liquefaction in order to achieve a

higher liquefaction yield. The liquefaction yield increased with temperature up to 180 ᵒC, and

after that slightly decreased, showing that 180 ᵒC would be the best temperature to obtain the

highest liquefaction of spent coffee grounds. Increasing the time of liquefaction also increased

liquefaction yield but only until about 60 min, so that a higher liquefaction time did not lead to

higher liquefaction yields.

Figure 1. Liquefaction yield variation with temperature (left) and time (right).


5th June 2018 148

These results show that it is possible to achieve a useable polyol from the liquefaction of spent

coffee grounds using polyalcohols. This polyol can be latter transformed into a polyurethane foam

as already done for several different materials (Bernardini et al. 2017; Cruz-Lopes et al. 2016; Da

Silva et al. 2013; Ertaş et al. 2014; Gama et al. 2015)

References

Bernardini, J., Licursi, D., Anguillesi, I., Cinelli, P., Coltelli, M.-B., Antonetti, C., Galletti, A. M. R., and Lazzeri, A. (2017). “Exploitation of Arundo donax L. Hydrolysis Residue for the Green Synthesis of Flexible Polyurethane Foams,” BioResources, 12(2), 3630–3655.

Cruz-Lopes, L. P., Rodrigues, L., Domingos, I., Ferreira, J., Lemos, L. T. de, and Esteves, B. (2016). “Production of polyurethane foams from bark wastes,” in: ICECM 2016: 18th International Conference on Environment, Chemistry and Management, World Academy of Science, Engineering and Technology, 1056–1059.

Da Silva, V. R., Mosiewicki, M. A., Yoshida, M. I., Da Silva, M. C., Stefani, P. M., and Marcovich, N. E. (2013). “Polyurethane foams based on modified tung oil and reinforced with rice husk ash I: synthesis and physical chemical characterization,” Polymer Testing, 32(2), 438–445.

Ertaş, M., Fidan, M. S., and Alma, M. H. (2014). “Preparation and characterization of biodegradable rigid polyurethane foams from the liquefied eucalyptus and pine woods,” Wood Res.-Slovakia, 59(1), 97–108.

Gama, N. V., Soares, B., Freire, C. S., Silva, R., Brandão, I., Neto, C. P., Barros-Timmons, A., and Ferreira, A. (2015). “Rigid polyurethane foams derived from cork liquefied at atmospheric pressure: Rigid polyurethane foams derived from cork liquefied,” Polymer International, 64(2), 250–257.


5th June 2018 149

AGAR-IMMOBILIZED BASIL–LACTOBACILLUS BIOPRODUCTS AS GOAT MILK TASTE-MASKING

AGENTS AND NATURAL PRESERVATIVES FOR THE PRODUCTION OF UNRIPENED GOAT CHEESE

Paulina Zavistanaviciute1, Vita Lele1, Ruta Laurikietyte1, Erika Mozuriene1, Aldona Baltusnikiene1,

Elena Bartkiene1

1Lithuanian University of Health Sciences, Department of Food Safety and Quality,

Kaunas, Lithuania

Abstract

In recent years, goat milk and its products have received great attention in many countries as

functional foods for maintaining the nourishment and health of young and elders, especially those

who have an allergy to cow milk (Pal et al., 2017). Goat milk differs from cow and human milk in

having better digestibility, buffer capacity, alkalinity and therapeutic values, as well as having fat

with better physical properties, i.e. surface tension, viscosity and specific gravity, than cow milk

(Park et al., 2007). However, many consumers do not choose these products as they have specific

sensory properties which are not acceptable to all consumers, and unripened cheeses are not

sustainable during storage. The concept of this work was to increase overall acceptability and

sustainability of unripened goat milk cheese by using Ocimum basilicum – lactobacillus

(Lactobacillus plantarum LUHS135, L. paracasei LUHS244, Pediococcus pentosaceus LUHS100, P.

acidilactici LUHS29 and L. brevis LUHS140) bioproducts immobilized in agar. Fermented basil could

be a promising multifunctional ingredient for cheese manufacturing, because it has a low pH and

high LAB count and total phenolic compound (TPC) content (pH) decreased by 25.4%, LAB count on

average 7.2 log10 CFU/g, TPC content increased by 30.9%). Use of different LAB in the preparation

of basil bioproducts had a significant influence on cheese pH and hardness (p = 0.04 and p = 0.001,

respectively). Overall acceptability of cheese was significantly influenced by the basil bioproduct

immobilization process (p = 0.011); in all cases, cheese samples prepared with fermented and

immobilized basil had better acceptability (5 points). After 120 h of storage of cheese samples

prepared with basil bioproducts fermented with LUHS135, LUHS244 and LUHS140, no

enterobacteria were found, and there were negative moderate correlations between LAB count and

enterobacteria count and between LAB count and yeast/mould count (r = −0.7939 and r = −0.4495,

respectively). Finally, immobilization increased LAB viability in fresh goat milk cheese, which led to a


5th June 2018 150

reduction in contamination during storage and an increase in overall acceptability, compared to

non-immobilized basil, so basil bioproducts prepared with LUHS135, LUHS244 and LUHS140 strains

can be recommended for preparing more sustainable and acceptable fresh goat milk cheese.

References

Pal M, Dudhrejiya TP, Pinto S. (2017). Goat milk products and their significance. Beverage & Food World, 44(7), 1–21. Park YW, Juarez M, Ramos M, Haenlein GFW. (2007). Physicochemical characteristics of goat and sheep milk. Small Ruminant Research, 68, 88–113.


5th June 2018 151

AVALIAÇÃO CALÓRICA DAS REFEIÇÕES DE UM REFEITÓRIO

T. Godinho1, M. Leão1, M. J. Barata de Carvalho1, S. Ferro Palma1

1DTCA, Escola Superior Agrária, Instituto Politécnico de Beja, Portugal

Resumo

Uma alimentação adequada no início da idade adulta é tão importante quanto uma alimentação

estruturada na primeira infância, pois, além de satisfazer as necessidades elevadas de nutrientes,

serve também para criar bons hábitos alimentares que serão decisivos na qualidade de vida.

O presente trabalho tem como objectivo avaliar o valor calórico das refeições do refeitório do

Instituto Politécnico de Beja, estabelecimento de restauração colectiva, cujo público-alvo é jovens

universitários, por duas metodologias, análises bromatológicas pelo método de Weende e através

da tabela de composição de alimentos (INSA, 2006).

Avaliaram-se 24 refeições, distribuídas por 4 semanas, (peixe, carne, dieta e vegetariana) como

refeições completas, compostas de sopa, prato principal, sobremesa, pão e bebida, servidas como

almoço. A avaliação bromatológica utilizou o método de Weende (% Humidade, % de Proteína, %

de Gordura Total, % Celulose bruta e % Cinza) e a tabela de composição de alimentos (TCA) (INSA,

2006).

Avaliaram-se as refeições tendo por referência os valores em quilocalorias respeitantes ao peso

edível de cada refeição, e a média das necessidades em quilocalorias do sexo feminino e masculino,

de cerca de 2500 kcal/dia, de acordo com a bibliografia apresentada, sabendo que a recomendação

diária no almoço de um regime de seis refeições é de 30-35 %, ou seja, 750-875 kcal por almoço

(Garcia, 2014; Graça et al 2010).

Os resultados obtidos mostram que, os valores calculados pelos dois métodos apresentaram

diferenças significativas para as médias das refeições de carne e dieta, não evidenciado diferenças

para a média das refeições de peixe e vegetariana. No entanto verifica-se que os valores calculados

pela TCA, são tendencialmente superiores aos determinados pelo método de Weende.

Quanto ao valor calórico, as refeições de peixe e vegetariana estão percentualmente mais

equilibradas do que as refeições de carne e dieta, sendo também as que apresentam a proporção

entre os diferentes nutrientes equilibrada, não apresentando diferenças significativas entre os dois

métodos utilizados. As refeições de carne e dieta apresentam a proporção entre os diferentes

nutrientes desequilibrada, apresentando diferenças significativas entre os dois métodos utilizados.


5th June 2018 152

Com a realização deste trabalho verificou-se que as refeições do refeitório são adequadas para uma

alimentação variada, necessitando de pequenos ajustes no equilíbrio entre os 3 macronutrientes,

proteínas, lípidos e hidrato de carbono.

Referências

Garcia.(2014).Obtenido de Necesidades Nutricionales: (acedido em 12 de Setembro de 2017) http://www.fao.org/docrep/014/am401s/am401s03.pdf

Graça, P., Lopes, A. B., Guerra, I., & Braz, M. (2010). Sistema de Planeamento e Avaliação de Refeições Escolares.

INSA. (2006). Tabela da Composição de Alimentos. Lisboa.


5th June 2018 153

CHEMICAL CHARACTERIZATION OF PINE BARK (Pinus pinaster Aiton subsp.

atlantica) – ANTIOXIDANT PROPERTIES AND PHENOLIC PROFILE OF ITS EXTRACTS

Catarina Vieito, Élia Fernandes, Preciosa Pires, Manuela Vaz Velho

1Escola Superior de Tecnologia e Gestão, Polytechnic Institute of Viana do Castelo

Abstract

Pine bark is an agro-industrial residue from the lumber industry and represents a considerable

source of phenolic compounds. These compounds have shown several beneficial properties –

antioxidant, antimicrobial, anti-inflammatory, cardiovascular, among others (Chupin et al., 2015;

Aspé and Fernandez, 2011). The Portuguese pine sector represents an important component of the

total forest economic value (around 17%), being the third most important species after eucalyptus

and cork oak (Seabra et al., 2012).

In the present work, the bark from Pinus pinaster Aiton subsp. atlantica was characterized

regarding its chemical composition. In addition, the bark was extracted with water, ethanol and a

mixture of both in a Soxhlet apparatus. The extraction yield, total phenolic content and antioxidant

activity were measured. The phenolic profile of extracts was also determined.

Results showed that the bark’s chemical composition is mainly constituted by carbohydrates (94.1

g/100 g dw) having a limited amount of ash (1.52 g/100 g dw), protein (1.60 g/100 g dw) and fat

(2.81 g/100 g dw). Considering that carbohydrates were calculated by difference, the value

obtained also includes other phytochemicals such as organic acids, polyphenols and flavonoids.

Regarding the Soxhlet extraction yield, while the hydroethanolic and ethanolic extracts did not have

significant differences (17.55±0.16 g dw/100 g pine bark and 17.08±0.23 g dw/100 g pine bark,

respectively), the hydroethanolic extract showed higher total phenolic content (73.48±1.84 mg

GAE/g dw), having therefore higher antioxidant activity

(108.74±2.02 mg AAE/g dw, R2=0.983) (p<0.05). Mixing water and ethanol can improve the rate of

extraction by causing the raw material to bloat, enabling the solvent to easily enter the solid

particles (Gertenbach, 2002). Gallic acid, caffeic acid, syringic acid, taxifolin, ferulic acid, ellagic acid

and quercetin were identified at 280 nm in the hydroethanolic extract. Catechin was identified in

the ethanolic extract at 320 nm.


5th June 2018 154

Acknowledgments: This research was funded by SUDOE project Redvalue SOE1/P1/E0123.

References

Aspé E, Fernandez K. (2011) The effect of different extraction techniques on extraction yield, total phenolic, and anti-radical capacity of extracts from Pinus radiata Bark. Industrial Crops and Products, 34(1), 838-844. Chupin L, Maunu S L, Reynaud S, Pizzi A, Charrier B, Charrier-El Bouhtoury F. (2015) Microwave assisted extraction of maritime pine (Pinus pinaster) bark: Impact of particle size and characterization. Industrial Crops and Products, 65, 142-149. Gertenbach D D. (2002) Solid-liquid extraction technologies for manufacturing nutraceuticals. Functional Foods: Biochemical and Processing Aspects, Shi J, Mazza G, Maguer M L (eds) CRC Press, Boca Raton, Florida, USA. Seabra I J, Dias AMA, Braga MEM, de Sousa HC. (2012) High pressure solvent extraction of maritime pine bark: Study of fractionation, solvent flow rate and solvent composition. The Journal of Supercritical Fluids, 62, 135-148.


5th June 2018 155

INOVAÇÃO NUM PRODUTO CONVENCIONAL: SALAME COM FARINHA DE ALFARROBA

Rute M. F. Rodrigues, Raquel P. F. Guiné

Dep. Indústrias alimentares, ESAV, Instituto politécnico de Viseu

O salame de chocolate é um doce tradicional da culinária Portuguesa e Italiana. Este possui uma

forma semicilíndrica e é feito com chocolate, ao contrário do salame tradicional, que é feito de

carne e possui uma forma cilíndrica. Para além do chocolate, é também feito com pedaços de

bolacha, manteiga e ovos, sendo que algumas variantes contêm ainda nozes, amêndoas e avelãs. É

servido em fatias grossas que são enroladas em papel de alumínio ou simplesmente com açúcar em

volta (Figura 1).

Figura 1. Salame de chocolate tradicional.

O objetivo deste trabalho é conseguir recriar o tradicional salame de chocolate, substituindo alguns

dos ingredientes por outras opções mais saudáveis mas conseguindo um produto final o mais

próximo possível do original.

O açúcar, quando consumido em excesso, é responsável por vários problemas de saúde tais como:

cáries nos dentes, obesidade, diabetes, colesterol elevado, gordura no fígado, etc. Além disso, o

açúcar fornece apenas calorias vazias para o organismo, pois não contém vitaminas nem minerais.

O consumo de gordura e açúcar, em exagero, induz a hiperfagia, isto é, a ingestão de grandes

quantidades de alimentos, e aumenta a prevalência de problemas de saúde como a obesidade e

diabetes tipo 2. Resultados de um estudo realizado por Belegri et al. (2018) demonstram que o

consumo frequente de gordura e açúcar induz a inflamação do hipotálamo. Para além disso, a

http://www.google.pt/url?sa=i&rct=j&q=&esrc=s&source=images&cd=&cad=rja&uact=8&ved=2ahUKEwiL7sCRy-LaAhXGUhQKHSn0D3AQjRx6BAgBEAU&url=http://www.nacozinhasozinho.com.br/2016/08/02/salame-de-chocolate/&psig=AOvVaw1LZaC_WagD9UmO69rVouf7&ust=1525197832021835


5th June 2018 156

ingestão excessiva de açúcares tem sido associado à doença de Alzheimer em modelos animais

(Paze et al., 2017). A Organização Mundial de Saúde recomendou uma redução na ingestão de

açúcares livres ao longo da vida para diminuir a carga de doenças não transmissíveis, incluindo

cáries e obesidade (Marshall, 2015).

O chocolate contém grandes quantidades de açúcar e de gordura vegetal podendo ser prejudicial

para o sistema cardiovascular e causar problemas dentários. Por outro lado, quanto mais cacau

contém o chocolate maior é a sua composição em cafeína, podendo assim causar insónias.

Tanto o açúcar como o chocolate em pó podem facilmente ser substituídos por ingredientes mais

saudáveis, permitindo no entanto manter tanto a aparência como a textura e o sabor bastante

parecidos com o salame original. Neste sentido, o chocolate em pó utilizado na receita original foi

substituído por farinha de alfarroba e o açúcar por mel.

Figura 2. Salame de alfarroba.

A alfarroba tem um baixo índice glicémico, alto valor nutritivo, elevado potencial antioxidante e,

para além disso, ainda tem vários outros benefícios como o facto de não conter glúten, açúcar ou

cafeína e ter na sua composição as vitaminas A, B1 e B2, cálcio, magnésio, ferro e uma grande

quantidade de fibras solúveis. A alfarroba é também benéfica no que diz respeito à regulação

intestinal, para sistema nervoso, no emagrecimento e para manutenção de um sistema

cardiovascular saudável.


5th June 2018 157

A Tabela 1 mostra a composição nutricional dos dois tipos de salame, o tradicional e o desenvolvido

no âmbito do presente trabalho.

Tabela 1 - Composição nutricional dos dois tipos de salame.

Salame de chocolate

(1 fatia de 60g)

Salame de alfarroba

(1 fatia de 60g)

Calorias (kcal) 332,6 222,8

Lípidos (g) 15,9 11,5

Hidratos de carbono (g) 43,9 30,8

Proteínas (g) 3,0 2,6

Fibra alimentar (g) 1,5 3,9

Pela observação da Tabela 1 verifica-se que o salame de alfarroba é nutricionalmente mais

equilibrado do que o tradicional salame de chocolate, uma vez que, para além de ser menos

calórico, tem menos lípidos e hidratos de carbono. Por outro lado, contém mais fibra alimentar que

é benéfica para a saúde humana, no que diz respeito ao controlo dos níveis de açúcar no sangue,

bem como os níveis de colesterol, melhora a função intestinal e ajuda na saúde cardiovascular, e

para além disso, previne alguns tipos de cancro e aumenta a sensação de saciedade.

O salame de alfarroba apresenta-se como uma excelente alternativa ao salame de chocolate, tanto

no que diz respeito aos fatores nutricionais referidos mas também por ter um sabor e aparência

muito agradáveis.

Referências

Belegri E, Eggels L, Unmehopa UA, Mul JD, Boelen A, la Fleur SE. (2018) The effects of overnight nutrient intake on hypothalamic inflammation in a free-choice diet-induced obesity rat model. Appetite, 120, 527-535. Pase MP, Himali JJ, Jacques PF, DeCarli C, Satizabal CL, Aparicio H, Vasan RS, Beiser AS, Seshadri S. (2017) Sugary beverage intake and preclinical Alzheimer's disease in the community. Alzheimer's & Dementia, 13(9), 955-964. Marshall TA. (2015) Nomenclature, characteristics, and dietary intakes of sugars. The Journal of the American Dental Association, 146(1), 61-64.


5th June 2018 158

KAOLIN FOLIAR APPLICATION STIMULATES SUGAR TRANSPORT CAPACITY IN GRAPE BERRIES AND VARIABLY MODIFIES PRIMARY METABOLISM

Artur Conde1,2,3a, Diana Pimentel2,3a, Lia-Tânia Dinis3, Sara Bernardo3, Carlos Correia3, Richard

Breia1,2,3, Mariana Vale1,2, Hernâni Gerós1,2,3, José Moutinho-Pereira3

1Centre of Molecular and Environmental Biology (CBMA) Department of Biology, University of

Minho, 4710-057 Braga, Portugal.

2Grupo de Investigação em Biologia Vegetal Aplicada e Inovação Agroalimentar

(AgroBioPlant/CITAB-UM), Departamento de Biologia, Universidade do Minho, 4710-057 Braga,

Portugal.

3Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB),

University of Trás-os-Montes e Alto Douro, Vila Real, Portugal.

Abstract

Water deficit stress is associated with elevated temperatures and high solar irradiance and is a

drawback increasingly affecting grapevine yield/quality. The foliar application of kaolin, a chemically

inert mineral that predominantly reflects ultraviolet and infrared radiations, has been shown to

decrease photoinhibition in mature leaves and in mitigating the negative impacts of these abiotic

stresses in grapevine. However, little is known about its influence on the composition of the grape

berry and on key molecular mechanisms and primary metabolic pathways notably important for

grape berry quality parameters. Here, we performed a comprehensive molecular and biochemical

analysis to evaluate how foliar application of kaolin influences major primary metabolism pathways

associated with berry quality-traits and/or abiotic stress adaptation, such as sugar and polyol

transport/metabolism as well as galactinol and raffinose-family oligosaccharide (RFO) metabolism

and biosynthesis. Directed transcriptional analysis by real-time qPCR revealed that the gene

expression of the sugar transporters VvSUC12, VvHT1, VvHT3, VvTMT1 and VvSWEET11 was

severely enhanced in the latter ripening stages (after véraison) of berries from kaolin-treated

plants, which suggests a kaolin-induced improvement in the sugar transport capacity, either in the

form of phloem unloading or post-phloem transport in these sink organs, despite the fact that only

fructose concentration was significantly increased according to HPLC quantification. Gene

expressions of cell wall invertase (VvcwINV) and sucrose synthase (VvSuSy), as well as cwINV

enzymatic activity were also analyzed due to their direct importance in sucrose metabolism and


5th June 2018 159

indirect, but significant role in phloem unloading and apoplastic post-phloem transport in the berry,

with results showing a significant increase in VvSuSy transcripts while cwINV activity and transcripts

were either similar in both conditions (mature) or slightly lower in fully mature berries from kaolin-

treated plants. Galactinol synthase (VvGOLS1) transcripts, together with galactinol, myo-inositol

and raffinose quantities were significantly higher in late-green berries from kaolin-treated plants

suggesting stimulation of RFOs pathway particularly in this stage.

A broad metabolomic analysis was also performed on primary metabolites by GC-TOF-MS, and it

demonstrated that kaolin exogenous application had a variable effect on general grape berry

primary metabolome at the mature stage, particularly in important classes of compounds like

sugars, sugars-phosphate, polyols, amino acids and organic acids.


5th June 2018 160

EFFECTS OF THE ANTIOXIDANTS (ROSEMARY EXTRACT, TAURINE, CREATINE, COENZYME Q10) IN

MINCED PORK AND BEEF

Sonata Gustienė1*, Gintarė Zaborskienė1,2, Anita Rokaitytė1, Monika Černiauskaitė1, Irfan

Hamidioğlu2

1Department of Food Safety and Quality, Lithuanian University of Health Sciences, Veterinary

Academy, Tilzes St. 18, Kaunas LT-47181, Lithuania

2Food Institute, Kaunas University of Technology, Radvilenu St. 19, Kaunas LT-51180, Lithuania

Abstract

The demand for healthier meat products is growing in the market. The purpose of this study was to

evaluate the effect of additive antioxidants on microbiological and physico-chemical parameters in

minced pork and beef. The following antioxidants were selected for the study: a Rosemary Extract,

Taurine, Creatine, Coenzyme Q10. Their effects on the quality of minced pork and beef were

monitored for 5 days under aerobic conditions at 2-4°C. The analysis was carried out using standard

microbiological and chemical methods, as well as a spectrophotometric method. The data analysis

was performed using the statistical set SPSS for Windows, version 20.0 (SPSS Inc., Chicago, Illinois,

USA). Statistically significant differences are considered when p≤0.05.

During the entire study, the best antimicrobial properties were shown in the samples with the

Rosemary Extract. The minimum number of coliform bacteria was determined in the sample with

the Rosemary Extract after 5 days of storage: in minced pork – 3.30 ± 0.34 104 CFU/g; in minced

beef – 3.34 ± 0.36 104 CFU/g (when p <0.05 in both cases). The biggest total number of aerobic

bacteria was detected in control groups without antioxidants. The measured pH of the active acidity

ranged from 4.48 to 6.05. Also, the effect of the Rosemary Extract on the colour of minced pork and

beef was observed as it affected the stability of the reddish colour.

DPPH free radical bind was the highest in the samples with a mixture of the Rosemary Extract and

Coenzyme Q10 in minced pork (42.26 ± 0.03 percent), and with the Rosemary Extract in minced

beef (37.24 ± 0.01 percent). After 1 day of storage, the maximum content of phenolic compounds

was determined in minced pork using the Rosemary Extract (0.264 ± 0.01 mg GAE/100g sample). In

order to effectively reduce lipid oxidation during the production and storage of minced pork and

beef, antioxidant additives have effectively lowered the number of acids (AN) and peroxide (PN)


5th June 2018 161

compared with control samples. A reliably (p <0.001) low acid number of 1.77 ± 0.01 mg KOH/g and

the reliably (p <0.001) low acidity according to the oleic acid 0.89 ± 0.01 percent were determined

in the minced pork sample with the Rosemary Extract. The study has confirmed the positive effect

of antioxidants on the reduction of the number of acids and peroxides in minced pork and beef

during the period of storage. Thus, in summary, the Rosemary Extract can be used as an

antioxidant, which possesses not only strong antibacterial, but antioxidant properties as well.


5th June 2018 162

STUDY OF THE ADDITION OF MANNOPROTEINS IN CHROMATIC CHARACTERISTICS AND PHENOLIC

CONTENT OF A RED WINE

Fernando J. Gonçalves1,2, Andreia Almeida3, Miguel Oliveira4

1CI&DETS - Polytechnic Institute of Viseu


3ESAV, Polytechnic Institute of Viseu


Abstract

Mannoproteins are one of the major polysaccharide groups present in wine (Feuillat, 2003), having

their origin in the Saccharomyces cerevisiae yeast cell walls, representing about 35–40% of the S.

cerevisiae yeast cell wall (Klis et al.,2002). They occur naturally in wines by releasing during

alcoholic fermentation in the yeast growing phase (Feuillat, 2003). In addition, mannoproteins may

be released to wine due to the autolysis of yeasts during ageing on lees, probably through

enzymatic action on the yeast cell walls (Doco et al., 1999).

An important step in winemaking is the addition of fining agents, exogenous tannins and

commercial mannoproteins (Ghanem et al., 2017). The addition of commercial oenological products

containing mannoproteins in wines has been used because of their ability to interact with phenolic

compounds of wines, improving their sensory characteristics, namely the reduction of red wine

astringency, color stability (Rodrigues et al., 2012).

This work intends to study the effect of the application of mannoproteins (CM) in a red wine in

phenolic and sensory quality. For this, three CM were used: Biontonage Plus 150 KD, Super-Mann

and Elêvage Sweet in concentrations between 10 and 80 g/hL (table 1), according to the range

recommended by manufacturers. The wine used in this study was from the Touriga Nacional grape

variety from the Dão appellation region. Total anthocyanins, total tannins, total polyphenol index,

and chromatic parameters (CI and Hue) were determined by spectrophotometric methods at the

beginning of the study (CW 0 day) and after 60 days for all wines.


5th June 2018 163

Table 1. Concentrations of commercial mannoproteins added to wine.

Mannoprotein Concentration

(g/hL) Codification

Bâtonnage Plus 150 KD 40 BP40

80 BP80

Super-Mann 10 SM10

40 SM40

Elêvage Sweet 10 ES10

40 ES40

Table 2 shows the results obtained for colour parameters at days 0 and 60. The colour intensity (CI)

is obtained by the contribution of absorbcoloances at 420, 520 and 620 nm. After 60 days, all wines

presented lower CI compared to wine control day 0 (CW day0). However, Super-Mann originated

lower reduction on CI values, compared to the other wines. The addition of commercial

mannoproteins decreased the hue of treated wines compared to the control at day 60. The high

concentration of Elêvage Sweet had the highest impact on this parameter. The total polyphenols

index (TPI) represents the absorbance at 280 nm. All wines presented the same evolution of TPI,

slightly decreasing through time. However, it seemed that the wines with no commercial

mannoproteins addition maintained the TPI slightly higher than the other samples.

Table 2. Chromatic parameters, total polyphenol index, total anthocyanins and total tannins present in wines

under study.

Wine Sample

IC (AU)

Hue (AU)

TPI (AU)

Total Anthocyanins

(mg/L)

Total Tannins

(g/L)

CW day0 17.13±0.01 0.59±0.01 82.01±3.27 600.3±13.2 1.24±0.20

CW day60 15.93±0.04 0.70±0.00 78.00±2.22 532.9±19.8 0.97±0.13

BP40 15.91±0.12 0.68±0.01 73.70±2.61 398.7±18.7 1.19±0.17

BP80 15.87±0.02 0.66±0.02 72.90±0.92 314.7±15.5 0.88±0.13

SM10 16.77±0.01 0.67±0.00 75.20±1.02 465.2±5.9 0.62±0.10

SM40 17.17±0.05 0.69±0.01 75.30±3.32 512.5±8.6 1.01±0.22

ES10 16.31±0.04 0.67±0.02 76.90±1.39 430.8±19.8 0.55±0.09

ES40 15.67±0.11 0.63±0.02 80.40±2.31 353.2±17.3 0.80±0.10

The amount of total anthocyanins was slightly lower for the control wine after 60 days (532.9

mg/L), than to the control wine at day 0 (600.3 mg/L). Commercial mannoproteins caused reduction

(4-41%) of total anthocyanins comparing to CW day60, whereas Biontonage plus 150 KD (BP)


5th June 2018 164

showed a more pronounced effect. Gonçalves et al (2017) already described interactions between

mannoproteins and anthocyanins of wine. The total tannins content of CW day0 was 0.97g/L, while

for treated wines ranged from 0.55 to 1.19 g/L. These results are in accordance with those obtained

by Guadalupe and Ayestar (2008) who showed that mannoproteins addition to wines leaded to a

substantial reduction in tannins and colored pigments.

The use of mannoproteins is an interesting technology that can be applied to red wines, however,

the effect depends of composition and concentration of the commercial product.

References

Doco T, Quellec N, Moutounet M. (1999) Polysaccharide patterns during the ageing of Carignan noir red wines. American Journal Enology and Viticulture, 50, 25–32. Feuillat M. (2003) Yeast macromolecules: Origin, composition and enological interest. American Journal of Enology and Viticulture, 54, 211–213 Ghanem C, Taillandier P, Rizk M, Rizk Z, Nehme N, Souchard JP, El Rayess Y. (2017) Analysis of the impact of fining agents types, oenological tannins and mannoproteins and their concentrations on the phenolic composition of red wine. LWT - Food Science and Technology 83, 101-109. Gonçalves FJ, Fernandes PAR, Wessel DF, Cardoso SM, Rocha SM, Coimbra MA. (2018) Interaction of wine mannoproteins and arabinogalactans with anthocyanins. Food Chemistry, 243, 1-10. Guadalupe Z, Ayestarán B. (2008) Effect of commercial mannoprotein addition on polysaccharide, polyphenolic, and colour composition in red wines. Journal of Agricultural and Food Chemistry, 56, 9022–9029. Klis FM, Mol P, Hellingwerf K, Brul S. (2002) Dynamics of cell wall structure in Saccharomyces cerevisiae. FEMS Microbiology Reviews, 26, 239–256. Rodrigues A, Silva JR, Lucas C, Laureano O. (2012) Effect of commercial mannoproteins on wine colour and tannins stability. Food Chemistry, 907-914.


5th June 2018 165

CONSUMER PREFERENCES: PRODUCT ATTRIBUTES DETERMINANTS OF HONEY CONSUMPTION

Maria Isabel Ribeiro, António Fernandes, Paula Cabo

School of Agriculture and CIMO - Mountain Research Center, Polytechnic Institute of Bragança,

Bragança

Abstract

Honey is considered the only food of animal origin that can be consumed without being processed

(Pocol and Teselios, 2012). The literature presents several reasons associated with the consumption

of honey, namely, it is a natural and healthy product; its dietary, nutritional and medicinal

characteristics; the product quality; the geographical region of production; the information

available on the products’ label, the brand's reputation; as well as, the variety, texture, taste,

aroma, appearance, packaging and price (Yeow et al., 2013, Ismaiel et al., 2014; Wu et al., 2015,

Ribeiro and Fernandes, 2017).

The present research intends to identify the intrinsic and extrinsic attributes of honey on which

consumers base their purchasing decision. Thus, a cross-sectional study was developed based on a

non-probabilistic sample composed by 474 individuals, from which 399 were honey consumers.

Data collection took place from March to May 2016 and was based on a questionnaire developed

by Ribeiro et al. (2009), which was applied directly to consumers in the city of Bragança. Later, data

was treated using the SPSS 23.0 software. The data analysis includes univariate and multivariate

analysis. The first consists on a univariate descriptive analysis, namely, the calculation of relative

and absolute frequencies in qualitative variables and the calculation of measures of central

tendency and dispersion in quantitative variables; and the multivariate analysis includes the

estimation of a binary logistic regression in order to identify the product attributes determinants of

honey consumption. In the logistic regression model, the stepwise method was used to choose the

factors. The overall validity of the model was tested using likelihood ratio (LR), as well as,

the significance of each estimated parameter, with hypotheses H0: βj = 0 and H1: βj ≠ 0, at a

significance level of 1%. Plus, the adjustment quality of the model was tested using the Nagelkerke

R2, a coefficient that reveals the proportion of variation explained in the model of logistic

regression.

The majority of the surveyed honey consumers were aged between 25 and 64 years old (61.2%),

were female (58.1%), employee (45.6%), had secondary school level (36, 6%) and higher education


5th June 2018 166

(40.6%). Additionally, they lived in households of 3 (21.6%) and 4 people (36.3%), with a monthly

income of up to 999 euros (50.5%) and in the urban area (56.1%). The honey attributes most valued

by the respondents, in order of importance, were: taste (71.4%); aroma and crystalline appearance

(57.1%); colour (51.5%); viscosity (47.2%); geographic origin (42.3%); certification label (42.4%) and

price (41.2%).

The output of the logistic regression model estimation is shown in Table 1. The estimated model is

statistically significant (significance = 0.000). The results show that the statistically significant

parameters are taste, colour, origin and certification label, at a level of significance of 1%. These

characteristics accounted for 68.9% of the consumer's decision to buy honey. It is noteworthy that

the certification label is considered important by non-honey consumers, probably when they buy

the product to offer. While taste, colour and origin are important characteristics that honey

consumers value in the purchasing decision process of this product.

Table 1. Binary Logistic Regression Model

Dependent variable: Honey consumption Y = 0 (Yes); Y = 1 (No)

Variables β Standard Deviation Significance

Constant 1.719 0.277 0.000*

Taste -4.287 0.629 0.000**

Colour -2.974 0.871 0.001*

Certification label 3.988 1.018 0.000*

Geographic origin -2.116 0.727 0.004*

Likelihood Log = 262.948; Significance = 0.000 Nagelkerke’s R2 = 0.689

* Significant parameter at 1%.

Honey is a product to which the consumer recognizes properties of authenticity and innate

attributes. In fact, certification, taste, colour and geographic origin have proved to be determining

attributes in the honey purchase decision process.

Acknowledgments: The authors are grateful to the Foundation for Science and Technology (FCT, Portugal) and FEDER under Programme PT2020 for financial support to CIMO (UID/AGR/00690/2013).


5th June 2018 167

References

Ismaiel S, Kahtani S, Adgaba, N, Al-Ghamdi A, Zulail A (2014) Factors That Affect Consumption Patterns and Market Demands for Honey in the Kingdom of Saudi Arabia, Food and Nutrition Sciences, 5, 1725-1737. Pocol C, Teselios C (2012) Socio-economic determinants of honey consumption in Romania, Journal of Food, Agriculture & Environment, 10(2), 18-21. Ribeiro M, Fernandes A (2017) Tendências do consumo de mel em Bragança, Portugal. In XIX Seminário Luso-Espanhol de Economia Empresarial, Universidade do Algarve, Faro. Ribeiro M, Matos A, Almeida A, Fonseca A, Fernandes B, Mota C, Gonçalves E, Garcia E, Pereira E, Garção H, Guedes H, Rodrigues M, Neto M, Abreu R (2009) Produtos Alimentares Tradicionais: Hábitos de compra e consumo do mel, Revista de Ciências Agrárias, 32(2), 97-112. Wu S, Fooks J, Messer K, Deleney D (2015) Consumer demand for local honey, Applied Economics, 47(41), 4377-4394. Yeow S, Chin S, Yeow J, Tan, K (2013) Consumer Purchase Intentions and Honey Related Products, Journal of Marketing Research & Case Studies, c1-15.


5th June 2018 168

ANTIMICROBIAL AND ANTIOXIDANT ACTIVITY OF A NEW ADDITIVE RICH IN NATURAL EXTRACTS

Ricardo Gomes1,2, João Pires1, Victor L. Souza1, Ana L. Fernando1


FCT, Universidade Nova de Lisboa, Campus de Caparica, 2829-516 Caparica, Portugal; (Gomes:

[email protected]; Pires: [email protected]; Souza: [email protected];

Fernando: [email protected])

2LAQV-REQUIMTE, Departamento de Química, Faculdade de Ciências e Tecnologia, FCT,

Universidade Nova de Lisboa, Campus de Caparica, 2829-516 Caparica, Portugal; (Gomes:

[email protected])

Abstract

One of the current challenges of the food industry is the search for food additives of natural origin,

which can replace synthetic products such as sulfites, associated with diseases and allergies. Thus,

this work aim at the elaboration of a new food additive, rich in natural extracts with antioxidant and

antimicrobial activity. In order to obtain an optimized formulation, several different ingredients

were tested and through response surface methodology (RSM) a sequence of designed experiments

was performed.

The different ingredients tested were natural compounds rich in carotenoids, flavonoids, vitamins

(A, B, C), and bacteriocins and bacteriocins-like substances. These natural ingredients act retarding

the main mechanisms involved in the deterioration of foods by: (a) inhibiting microbial growth and

(b) oxidative deterioration, rancidity; (c) retarding chemical and enzymatic activity. The experiments

were divided into five blocks, with a total of 11 different mixtures tested per block. The different

mixtures were tested in beef meat to evaluate its effect on the shelf life. Indeed, spoilage of meat

products occur rapidly and are mainly caused by chemical deterioration (protein degradation and

lipid oxidation reactions) and microbiological (mostly due to improper handling before and after it

is slaughtered) deterioration. Minced fresh meat purchased at the local market was used as food

matrix to evaluate the preservative properties of the different mixtures, being stored into sterile

plastic boxes with screw cap, under refrigeration (3 ºC ± 1 °C) for 10 days. Each set was randomly

collected and characterized in terms of the physico-chemical and microbiological quality at 0, 3, 7

and 10 days of storage. Among the physical and chemical characteristics analyzed are thiobarbituric



5th June 2018 169

acid reactive substances (TBARS), pH, acidity, color, moisture and volatile basic nitrogen. Total

mesophilic aerobic bacteria (TMAB) (7 and 30 ºC) and Enterobactereacea were used to evaluate the

microbiological quality of the meat.

As a result, response surfaces and their mathematical model were obtained. The equations involve

as variables the different ingredients of natural origin. In this theoretical construction it is possible

to identify the significant factors as well as the interactions between three and two factors. After

this statistical analysis, the best formulations for each analyzed parameter were obtained, and a

mixture is theorized in order to optimize the different responses, through a compromise function.

Confirmatory experiences, based on the confidence interval (α = 5%), are being performed to

validate the proposed ideas. Ultimately, the costs associated with the new product are examined

and confronted with existing solutions used by the industry, exploring its economic viability.


5th June 2018 170

INNOVATION IN TRÁS-OS-MONTES TRADITIONAL PRODUCTS: CONSUMER PERCEPTION ON EXTRA

LONG MATURATION SHEEP CHEESE

Álvaro Mendonça 1,2, António Fernandes 1,2, Fernando Sousa,1, Sandra Gomes,1

1Institute Polytechnic of Bragança, School of Agriculture, Bragança

2Instituto Polytechnic of Bragança, Mountain Research Center, Bragança

Abstract

Cheese is an important food for a healthy diet. Portugal is a country with a huge tradition in the

manufacture of cheese from the use of small ruminants. Herds managed in production systems

based on pastoralism, with cycles of production according to animal physiology, shaped by the time

and the expertise of the shepherd. The production of traditional cheeses is a very strong habit in

rural communities and the study of consumer acceptance of aged cheese is an important factor for

the valorisation/competitiveness strategy. This work is based on data from a survey on the

consumption preferences of Extra Long Maturation (ELM) sheep's cheese.

The objective of the study was to identify the consumer profile, cheese consumption habits and to

compare consumers' perception about the characteristics of cheeses with different maturation

periods (6, 11 and 12 months). For this, a study was developed based on a sample of 107

consumers who went to a supermarket in Bragança on May 29, 2015 and the National Agricultural

Fair 2015, in Santarém on June 11. To collect the data, a questionnaire was used with questions

about socioeconomic characteristics of the consumer, frequency of general cheese consumption

and the sensorial perceptions of consumers about appearance, aroma and taste, in a scale 1 to 9;

and, hardness and perceived fat and salt content, in a scale 1 to 5. Data analysis was done using

SPSS 23.0 and involved the use of descriptive statistics to identify the consumers’ profile and

cheese consumption habits; and, the Friedman test to verify if there were statistically significant

differences between cheeses with different maturation periods. The three cheeses were presented

to consumers in a plastic dessert plate with the cheese code inscribed on the plate next to the slice

of cheese with 6, 11 and 12 months. Each slice was about 4 millimeters thick. There was also a plate

with three toasts, a napkin and a glass of water. Consumers were informed that they should clean

the palate between tasting each of the three cheese slices since the slices were supplied at the

same time. To cleanse the palate, consumers could turn to water and/or toasts.


5th June 2018 171

The majority of the participants (76.6%) consumed cheese more than once a week (Figure 1), were

male (57.9%), aged between 25 and 64 years old (77.6%), married or in a stable relationship

(48.1%), lived in households with 3 or 4 people (52.5%) with a net monthly household income

between € 1,001 and € 3,000 (44.9%) and had a higher education degree (63.6%) (Table 1).

Table 1. Consumers’ profile and cheese consumption frequency

Variable Group Percent Number

Gender (n = 107) Male Female

57.9 42.1

62 45

Age (n = 107) 17 - 24 25 - 64 More than 64

18.7 77.6 3.7

20 83 4

Educational level (n = 107) 2nd cycle 3rd cycle Secondary Higher

2.8 6.5

27.1 63.6

3 7

29 68

Civil status (n = 106) Married/stable relationship Single Divorced Widow

48.1 37.7 11.3 2.8

51 40 12 3

Household members (n = 101)

1 person 2 people 3 people 4 people 5 or more people

12.9 14.9 20.8 31.7 19.8

13 15 21 32 20

Net monthly household income (n = 100)

Less than € 500 € 500 to 1,000 € 1,001 to 3,000 € 3,001 to 5,000 More than € 5,000

6.0 10.0 48.0 32.0 4.0

6 10 48 32 4

Cheese consumption frequency (n = 107)

Once a month One to four times a month More than once a week

4.7 18.7 76.6

5 20 82

It was possible to identify significant differences at the significance level of 1% in all the sensorial

characteristics considered (p-value < 0.01) with the exception of perception of salt content and

perception of fat content (p-value > 0.01). Regarding the appearance, aroma and flavor, cheese 1 (6

months of maturation) was preferred because it has the highest mean rank. Regarding the overall

evaluation and purchase intention, there were also significant differences (p-value < 0.01), with the

lowest maturated cheese having the best evaluation and intention to purchase. Regarding

hardness, it was possible to identify statistically significant differences (p-value < 0.01), with cheese


5th June 2018 172

2 and 3, with 11 and 12 months of maturation respectively, considered by consumers as being the

hardest ones (Table 2 ).

Table 2. Sensorial characteristics, purchase intention and overall assessment

Sensorial characteristics Mean rank P-value

Cheese 1 (6 months)

Cheese 2

(11 months)

Cheese 3 (12 months)

Appearance 2,64 1,62 1,84 0,000*

Aroma 2,38 1,68 1,94 0,000*

Flavor 2,42 1,63 1,95 0,000*

Hardness 1,74 2,13 2,13 0,000*

Perception of salt content 2,03 1,88 2,09 0,124

Perception of fat content 1,95 2,04 2,01 0,616

Intention to purchase 2,50 1,64 1,86 0,000*

Overall assessment 2,52 1,64 1,85 0,001*

* There are significant differences at the significance level of 0.01.

The majority of consumers were male, aged between 25 and 64 years old, married or in a stable

relationship, living in households of 3 or 4 people with a net monthly household income between €

1,001 and € 3,000, had a higher education degree and consumed cheese more than once a week.

Cheese 1 (6 months maturation) was preferred over the appearance, aroma and flavor, having also

recorded a better overall evaluation and purchase intention. Cheeses 2 and 3 (11 and 12 months

maturation, respectively) were considered the hardest ones. Thus, in conclusion, Cheese 1 should

be produced and marketed by the company.


and FEDER under Program PT2020 for financial support to CIMO (UID/AGR/00690/2013) and ProDeR,

measure 4.1. Cooperation for Innovation (Project reference: PA 49 481).


5th June 2018 173

INNOVATION IN TRÁS-OS-MONTES TRADITIONAL PRODUCTS: CONSUMER PERCEPTION ON EXTRA

LONG MATURATION GOAT CHEESE


1Institute Polytechnic of Bragança, School of Agriculture, Bragança

2Instituto Polytechnic of Bragança, Mountain Research Center, Bragança

Abstract

Traditional agricultural and agri-food products are at the center of attention as instruments for

enhancing agricultural and rural development. These products are seen as a central element in

space planning, landscape preservation and nature conservation, and in combating depopulation of

poor rural areas (Tibério et al., 2008). This research was based on data from a survey on the

consumption preferences of goat cheese from Trás-os-Montes region, Portugal. The study was

developed within the ProDeR Project - PA 49.481, measure 4.1 - Cooperation for Innovation -

Development of “Serrana” goat cheese with extra-long maturation as a result of a partnership

between a research unit and a cooperative.

The objectives of the study were to identify the consumer profile, cheese consumption habits and

to compare consumers' perception about the characteristics of cheeses with different maturation

periods (2, 7 and 12 months). To achieve these objectives, a quantitative, analytical, cross-sectional

and observational study was developed based on a sample of 155 consumers who went to a

supermarket in Bragança on May 28 and 29, 2015. To collect the data, a questionnaire was used

with questions about the characteristics of the consumer, the frequency of cheese consumption

and the sensorial perceptions of consumers (appearance, aroma, taste, perception of fat content,

hardness, and perception of content of salt) of the cheeses with different maturation periods. The

three cheeses were presented to consumers in a plastic dessert plate with the cheese code

inscribed on the plate next to the slice of cheese. Each slice was about 4 millimeters thick. There

was also a plate with three toasts, a napkin and a glass of water. Consumers were informed that

they should clean the palate between tasting each of the three cheese slices since the slices were

supplied at the same time. To cleanse the palate, consumers could turn to water and/or toasts. The

data treatment was carried out using SPSS 23.0 and involved the use of descriptive statistics to

identify the consumers’ profile and their cheese consumption habits; and the Friedman test was


5th June 2018 174

used to verify if there were statistically significant differences between the three cheeses at a

significance level of 1%.

Consumers’ age varied between 17 and 86 years old. In average, consumers were 52.9 years old (±

15.62). The majority of consumers was male (51.6%), married (53.0%), living in households with two

people (30.3%), with a net monthly household income between € 1,001 and € 3,000 (30.3%) and a

cheese frequency consumption of more than once a week (86.5%) (Table 1).

Table 1. Consumers’ profile and cheese consumption frequency.

Variable Groups Frequencies

Relatives Absolutes

Gender (n = 155) Male Female

51.6 48.4

80 75

Educational level (n = 155) Incomplete 1st cycle 1st cycle 2nd cycle 3rd cycle Secondary Higher

3.2 17.4 7.7 9.0

21.9 40.6

5 27 12 14 34 63

Civil status(n = 151) Married Single Divorced Widow Stable relationship

53.0 27.2 6.6 6.6 6.6

80 41 10 10 10

Household members (n = 152)

1 person 2 persons 3 persons 4 persons 5 or more persons

11.8 30.3 23.0 23.7 11.2

18 46 35 36 17

Net monthly household income (n = 151)

Less than € 500 € 500 to 1,000 € 1,001 to 3,000 € 3,001 to 5,000 More than € 5,000

12.6 19.9 50.3 16.6 0.7

19 30 76 25 1

Cheese consumption frequency (n = 155)

Once a month One to four times a month More than once a week

1.9 11.6 86.5

3 18

134

It was possible to identify significant differences, at a significance level of 1%, in all the

characteristics considered except for the perception of salt content (p-value < 1%). Regarding the

appearance, aroma and flavor, cheese 1 (cheese with 2 months of maturation) was preferred. So, it

was not surprising that the overall evaluation and the intention to purchase of this cheese were the


5th June 2018 175

best. Regarding the hardness, it was the cheese 3 (cheese with a larger maturation period) that, in

the opinion of the consumers, was the hardest one (Table 2).

Table 2. Sensorial characteristics, purchase intention and overall assessment.

Sensorial characteristics Mean rank P-value

Cheese 1 (2 months)

Cheese 2

(7 months)

Cheese 3 (12 months)

Appearance 2,15 1,92 1,93 0,010*

Aroma 2,15 1,94 1,91 0,010*

Flavor 2,24 1,94 1,82 0,000*

Hardness 1,61 2,03 2,36 0,000*

Perception of salt content 1,90 2,00 2,10 0,018

Perception of fat content 1,85 2,11 2,05 0,002*

Intention to purchase 2,23 1,96 1,81 0,000*

Overall evaluation 2,19 1,95 1,85 0,001*

* There are significant differences at the significance level of 0.01.

Consumers preferred the cheese with two months of maturation. Effectively, it was the cheese that

had a better overall evaluation and registered the best intention to purchase probably because it

was considered the cheese with better appearance, aroma and flavor. Consumers also considered

the cheese with 7 months had a higher fat content and the cheese with 12 months was the hardest

one. Finally, consumers did not detected differences in the salt content of the three cheeses.


and FEDER under program PT2020 for financial support to CIMO (UID/AGR/00690/2013) and ProDeR,

measure 4.1. Cooperation for Innovation (Project reference: PA 49 481).

Reference

Tibério L, Cristóvão A, Abreu S. (2008) Microproduções Agrícolas e Desenvolvimento Sustentável em Regiões Periféricas. Revista Portuguesa de Estudos Regionais, 17 (1), 5-24.


5th June 2018 176

VALORIZAÇÃO DE SUB-PRODUTOS APÍCOLAS - PRODUÇÃO DE HIDROMEL

Letícia Estevinho 1,2, Maria Isabel Ribeiro 1,2, António Fernandes 1,2



Resumo

Este trabalho diz respeito a um projeto desenvolvido no âmbito do ProDeR, medida 4.1 -

Cooperação para a inovação, dedicado à valorização de subprodutos da apicultura, concretamente,

à produção de hidromel. O projeto resultou de uma parceria entre uma unidade pesquisa ou

investigação e uma empresa industrial e estava estruturado da seguinte forma: ensaios à escala

laboratorial, fermentações à escala piloto, quantificação de açúcares e produtos da fermentação,

determinação de compostos voláteis e, por fim, análise sensorial.

Ensaios à escala laboratorial

No início foram realizados ensaios à escala laboratorial para produção de hidromel a partir da

lavagem de ceras de mel claro. Os ensaios tinham por objetivo avaliar o efeito da adição de

diferentes concentrações de pólen (10, 30 e 50 g/L) na produção de hidromel, nomeadamente no

desempenho fermentativo e nas características do produto final. Para isso, foram realizadas

fermentações com a levedura QA23 e mosto com um teor de s lidos solúveis (TSS) de 23 ⁰Brix nas

seguintes condições: mosto suplementado com nutrientes comerciais e com diferentes

concentrações de pólen (10, 30 e 50 g/L); mosto suplementado com diferentes concentrações de

pólen (10, 30 e 50 g/L). As fermentações foram realizadas em triplicado, foram monitorizadas por

diversos parâmetros e, no final, foram determinados os parâmetros enológicos: pH, TSS (oBrix), SO2

total, acidez total, acidez volátil, teor alcoólico e açúcares redutores. No final de todas as

fermentações foram recolhidas amostras para quantificar os produtos de fermentação por HPLC e

os compostos voláteis por GC.

Foram, ainda, realizados ensaios à escala laboratorial para produção de hidromel a partir da

lavagem de ceras de escuro. Os ensaios tinham por objetivo testar a estabilidade microbiológica do

produto final após adição de mel. Dos ensaios de clarificação, foram selecionados hidroméis

clarificados com diferentes colas, aos quais foram adicionados diferentes quantidades de mel.

Periodicamente, ao longo do tempo de armazenamento do hidromel, foram realizadas as seguintes


5th June 2018 177

análises: análise microbiológica (pesquisa de bactérias acéticas, lácticas e leveduras); e,

quantificação de açúcares redutores.

Fermentações à escala piloto

Nesta fase fez-se a produção de hidromel a partir da lavagem de ceras de mel escuro com o

objetivo de otimizar a fermentação. Para isso, foram realizados ensaios de clarificação do hidromel

escuro com diferentes agentes clarificantes em diferentes concentrações. Foram, ainda, realizadas

fermentações com mosto de mel escuro com TSS 26 oBrix e com a levedura QA23. Foram testados

os agentes clarificantes Spindasol e Gelsol em diferentes concentrações. Ainda, nesta fase, fez-se a

produção de hidromel a partir da lavagem de ceras de mel escuro. Para isso, foram conduzidos

ensaios para produzir volumes maiores (cerca de 12-13 L) de hidromel. Foram realizadas

fermentações com mosto de mel escuro com TSS 26 oBrix, suplementados com nutrientes

comerciais e inoculado com a levedura QA23. Os volumes de fermentação foram de 12 ou 13 L. As

fermentações foram monitorizadas, periodicamente, pela leitura da densidade ótica e pela

quantificação dos açúcares redutores. No final das fermentações, após clarificação do hidromel

com Spindasol+Gelsol, foram determinados os parâmetros enológicos: pH, TSS, SO2 total, acidez

total, acidez volátil e teor alcoólico.

Quantificação de açúcares e produtos da fermentação

No hidromel produzido a partir da lavagem de ceras de mel claro, foram quantificados glucose,

frutose, etanol, glicerol e ácido acético por HPLC. Na otimização das fermentações realizadas com

ceras de mel claro, foram retiradas, das diferentes fermentações, amostras ao longo do tempo de

fermentação para quantificação de açúcares e produtos da fermentação. De cada fermentação

foram injetadas amostras correspondentes ao início, a um tempo intermédio e ao fim da

fermentação.

Determinação de compostos voláteis

Nesta fase, faz-se a quantificação de compostos de voláteis maioritários por GC-FID e de compostos

voláteis minoritários por GC-MS. Vão ser analisados os compostos voláteis dos hidroméis obtidos

nas seguintes fermentações: ensaios para avaliar o efeito da adição de diferentes concentrações de

pólen ao mosto obtido a partir da lavagem de ceras de mel claro (ensaios à escala laboratorial);

ensaios de clarificação do hidromel escuro com diferentes agentes clarificantes em diferentes

concentrações (otimização das fermentações à escala piloto); produção de 4 hidroméis diferentes


5th June 2018 178

para a análise sensorial por painéis de provadores e consumidores. Como esta análise será realizada

por uma entidade externa, para reduzir o número de deslocações, as amostras de hidromel a

analisar foram congeladas e serão analisadas futuramente.

Análise sensorial

Nesta fase, os ensaios têm por objetivo testar a melhor percentagem de mel a adicionar ao

hidromel. Para isso, foram produzidos pequenos volumes de hidromel aos quais foram adicionadas

diferentes quantidades de mel. Foi realizada uma análise sensorial prévia a estes hidroméis, por

alguns membros da equipa e da empresa, para determinar as quantidades de mel a adicionar aos

hidroméis que vão analisados sensorialmente por um painel de provadores e por um painel de

consumidores. Posteriormente, será realizada a análise sensorial de 3 hidroméis diferentes por um

painel de provadores e por um painel de consumidores. Para a análise sensorial foram produzidos

cerca de 1,5 litros de cada um dos seguintes tipos de hidroméis: sem adição de mel (hidromel seco);

com adição de 75 g mel/L no final da fermentação (hidromel doce); com adição de 150 g mel/L no

final da fermentação (hidromel doce).

Agradecimentos: Os autores agradecem à Fundação para a Ciência e a Tecnologia (FCT, Portugal) e ao FEDER

no âmbito do programa PT2020 pelo apoio financeiro ao CIMO (UID/AGR/00690/2013) e ao ProDeR, medida

4.1. Cooperação para a inovação (Referência do Projeto: 020557054811).


5th June 2018 179

INOVAÇÃO EM PRODUTOS TRADICIONAIS TRANSMONTANOS: ACEITABILIDADE DO QUEIJO DE

CABRA PICANTE POR PARTE DO CONSUMIDOR




Resumo

Para Van Hekken et al. (2006), a aceitação do consumidor de um queijo é baseada no sabor e

textura. Consideram, ainda, que a compreensão da identidade sensorial do queijo fornecerá

orientação crítica à medida que novas práticas são exploradas para melhorar a produção, o prazo

de validade e a uniformidade dos queijos. Este trabalho baseia-se em dados de uma pesquisa de

mercado sobre as preferências de consumo de queijo de cabra transmontano picante. O estudo foi

desenvolvido no âmbito do Projeto ProDeR - PA 49.481, medida 4.1 - Cooperação para Inovação

como resultado de uma parceria entre uma unidade de pesquisa e uma cooperativa. Os objetivos

do estudo foram identificar o perfil do consumidor, os hábitos de consumo de queijo e comparar a

perceção dos consumidores sobre as características dos queijos com diferentes níveis de picante

(dois com aplicação de malagueta picada com concentração diferenciada e um com adição de

malagueta em pedaços).

Para atingir esses objetivos, foi desenvolvido um estudo quantitativo, analítico, transversal e

observacional com base numa amostra de 170 consumidores Os dados foram recolhidos em 5 e 22

de novembro de 2015 num supermercado de Mirandela (65 inquéritos) e na Feira Alimentária (105

inquéritos), em Lisboa, respetivamente.

Para recolher os dados, foi utilizado um questionário com perguntas sobre as características do

consumidor, a frequência do consumo de queijo e as perceções sensoriais dos consumidores

(aparência, aroma, sabor, textura, teor de gordura, teor de sal e teor de picante). O ensaio foi

conduzido em 3 cabines instaladas em espaço público e que permitiam aos consumidores a

privacidade e comodidade adequada. Os três queijos foram apresentados aos consumidores num

prato de sobremesa de plástico com o código de queijo inscrito no prato ao lado da fatia de queijo

com cerca de 5 mm de espessura. Havia, também, um prato com três tostas, um guardanapo, um

palito, uma esferográfica e um copo de água. Os consumidores foram informados de que deveriam

limpar o palato entre degustações pois as fatias foram disponibilizadas ao mesmo tempo. Para


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limpar o palato, os consumidores podiam beber água e/ou comer tostas. O tratamento dos dados

foi realizado com recurso ao software SPSS 23.0 e envolveu o uso de estatística descritiva e o teste

de Friedman com um nível de confiança de 99%.

Os consumidores tinham idades compreendidas entre 16 e 89 anos. Em média, os consumidores

tinham 51,3 anos (± 16,6). A maioria dos consumidores era do género masculino (53,5%), tinha

habilitações ao nível do ensino secundário (22,4%) ou superior (31,2%), era casada (67,6%), vivia

em agregados familiares com duas pessoas (37,1%), com um rendimento líquido mensal entre 500

e 1000 € (45,9%) e consumia queijo mais do que uma vez por semana (85,9%), como pode ver-se na

Tabela 1.

Tabela 1. Perfil do consumidor e frequência do consumo de queijo

Variável Grupo Frequências

Relativas Absolutas

Género (n = 170) Feminino Masculino

46,5 53,5

79 91

Nível educacional (n = 170) 1º Ciclo incompleto 1º Ciclo 2º Ciclo 3º Ciclo Secundário Superior

1,8 26,5 7,6

10,6 22,4 31,2

3 45 13 18 38 53

Estado civil (n = 170) Casado Solteiro Divorciado Viúvo União de facto

67,6 17,1 5,3 4,7 5,3

115 29 9 8 9

Agregado familiar (n = 170)

1 Pessoa 2 Pessoas 3 Pessoas 4 Pessoas 5 ou mais pessoas

8,2 37,1 27,1 21,8 5,9

14 63 46 37 10

Rendimento líquido mensal do agregado familiar (n = 170)

Menos de 500 € 500 a 1000 € 1001 a 3000 € 3001 a 5000 € Mais de 5000 €

11,8 45,9 33,5 7,6 1,2

20 78 57 13 2

Frequência do consumo de queijo (n = 170)

Nunca Uma vez por mês Uma a quatro vezes por mês Mais de uma vez por semana

0,6 4,1 9,4

85,9

1 7

16 146

O queijo 1 (947) tinha malagueta picada concentração mínima; o queijo 2 (348) tinha malagueta

moída; e, o queijo 3 tinha malagueta picada concentração máxima (520). Não foi possível identificar


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diferenças significativas em todas as características sensoriais consideradas, exceto no sabor e teor

de picante (p-value < 1%). A Tabela 2 mostra que o sabor do queijo 1 foi preferido. Já, no que diz

respeito ao teor de picante, o queijo 2 foi preferido. A avaliação global e a intenção de compra

registaram diferenças significativas (p-value < 1%), sendo o queijo 1 com malagueta picada numa

concentração mínima (947) o preferido.

Tabela 2. Características sensoriais, intenção de compra e avaliação global

Características sensoriais Mean rank P-value

Queijo 1 (947) Queijo 2 (348) Queijo 3 (520)

Aparência 2,08 1,98 1,99 0,120

Aroma 2,06 1,95 1,99 0,199

Sabor 2,32 1,72 1,96 0,000*

Textura 2,01 1,97 2,02 0,441

Teor de Sal 1,99 1,97 2,04 0,210

Teor de Gordura 1,96 2,01 2,02 0,371

Teor de Picante 1,59 2,31 2,10 0,000*

Intenção de compra 2,31 1,74 1,95 0,000*

Avaliação global 2,29 1,76 1,95 0,000*

* Existem diferenças significativas ao nível de significância de 0.01.

Apesar do queijo 2 ter sido preferido pelo facto de a malagueta ter sido moída, a preferência dos

consumidores, em termos de intenção de compra e avaliação global, recaiu sobre o queijo 1 pelo

que se recomenda o fabrico de queijo de cabra transmontano com malagueta picada com

concentração mínima.

Agradecimentos: Os autores agradecem à Fundação para a Ciência e Tecnologia (FCT, Portugal) e FEDER ao

abrigo do Programa PT2020 pelo apoio financeiro ao CIMO (UID/AGR/00690/2013) e ao ProDeR, medida 4.1.

Cooperação para Inovação (Referência do projeto: PA 49481).

Reference

Van Hekken D., Drake M., Corral F., Prieto V., Gardea A. (2006) Mexican Chihuahua Cheese: Sensory Profiles of Young Cheese. Journal of Dairy Science. 89 (10): 3729-38.


5th June 2018 182

NEW TRENDS IN FOOD PRODUCT DEVELOPMENT TOWARDS NEW CONSUMERS AND NEW

MARKETS

Raquel Guiné1, Sofia Florença2


2Faculty of Nutrition Sciences, University of Porto, Portugal

Abstract

Presently, new ways of life and increasing demands regarding the food products are redesigning the

consumer markets all over the world. This reality brings undoubtedly new challenges for the food

industry as well as new opportunities. However, facing this trend might be easier for some

companies than others, depending on the degree of preparation they hold. Innovation is often

motivated by external factors and the company realizes the necessity to maintain or improve its

performance in relation to its competitors and please the consumers (Guiné et al., 2016). Today’s

consumers are more worried about the health effects of the foods they ingest, tending to diminish

or avoid consumption of harmful products, like those with trans fatty-acids, excess of refined

sugars, preservatives and colorants, while increasing the consumption of healthier foods, like those

rich in bioactive compounds such as antioxidants, vitamins or fibres, among others. Also, the

pressure of society over the environment and its devastating consequences has led to a raise in

general consciousness to the environmental impacts associated with food production. These may

include minimization of package and usage of biodegradable materials or safer production methods

like organic agriculture and cleaner industrial technologies (Waterlander et al., 2018).

This work intends to highlight some aspects related to the tendencies regarding the development of

new food products targeting health benefits and environmental advantages.

Healthier food products

The worldwide burden of diet-related non-communicable diseases such as diabetes, obesity or

heart related problems is one of the major societal problems in the present and in the near future.

Addressing the diet-related diseases and improving population nutrition and health status involves

a multi-disciplinary approach, including public health interventions, adequate information and

marketing, dietary patterns changes and consumer awareness towards the problem as well as the


5th June 2018 183

role of the food industry. Improvements in dietary patterns associated with healthy lifestyles and

exercise have demonstrated to exert a major positive impact on health, and therefore they should

be adopted by the wide majority of the population.

People are more concerned about the contribution of food for a healthier status, and therefore

prefer to buy healthier foods. However, the prices of these foods must be appealing and avoidable

by most of the people, even with lower incomes. The functional foods market has increased largely

and presently surpasses that of the more traditional food products.

The potential health effects of bioactive molecules are often not recognized due to their poor water

solubility, chemical instability, adverse taste profile or low oral bioavailability. Hence it is imperative

to guarantee their stability and bioavailability on the human body to provide the desired health

effects. For example, many types of bioactive molecules found in foods (“nutraceuticals”), including

curcumin, resveratrol, polyphenols, sulforaphane, anthocyanins, genistein, quercetin and lycopene,

have shown anticancer activities.

Environmentally friendly foods

The Food and Agriculture Organization (FAO) defines sustainable diets as those with low

environmental impacts, and that guarantee a healthy life not only to the present but also to future

generations. These diets aim to optimize the use of natural and human resources, protecting the

ecosystems and biodiversity, making a controlled use of land, water and energy, minimizing impact

on climate change. Furthermore, they must comply with other societal factors, such as being

culturally acceptable, of easy access, economically fair, nutritionally adequate safe and healthy.

Food production is responsible for approximately 30% of global greenhouse gas emissions, as well

as for 70-80% of all human withdrawals and it is a significant cause of water pollution. In the last

decades, modern food systems have to face the challenge to shift towards sustainable

development and production methodologies, by identifying solutions that allow increasing

productivity while being sustainable along the whole supply chain thus contributing to the

minimization of climate change consequences. The interest towards food products produced with

innovative technologies (from farm growing to industrial processing) has increased and attention

has been paid to the factors that could explain consumer acceptance or skepticism about these

solutions.

During the last years the packaging sector has experienced a great degree of innovation, with

emphasis on the usage of biodegradable materials and also edible materials, which by being


5th June 2018 184

ingested with the food minimize the production of waste. Edible biopolymer coatings and films are

responsible for additional protection to fresh products and at the same time produce equivalent

effects to modified atmosphere storage.

Final considerations

In the food sector, product and process development is essential for success. Failure to develop

products adequate to the new market and consumers’ trends relegates companies to

uncompetitive positions. The food industry devoted to functional foods and nutraceuticals has

experienced important developments and innovation has led to the appearance on the market of

foods designed for health. Regarding the environmental concerns, food packaging is probably the

area in which the consumers better recognize the innovation and therefore tend to adopt foods

that minimize the use of package or use biodegradable materials.

References

Guiné RPF, Valente LP, Ramalhosa ECD. (2016) New Foods, New Consumers: Innovation in Food Product Development. Current Nutrition & Food Science, 12(3), 175–189.

Waterlander WE, Mhurchu CN, Eyles H, Vandevijvere S, Cleghorn C, Scarborough P, Swinburn B, Seidell J. (2018), Food Futures: Developing effective food systems interventions to improve public health nutrition. Agricultural Systems, 160, 124–131.


5th June 2018 185

PHENOLIC PROFILE AND BIOLOGICAL ACTIVITIES OF WINERY BY-PRODUCTS: SUSTAINABLE

WINERIES THROUGH WASTE VALORIZATION

Irene Gouvinhas1, Rafaela Santos1, Marcelo Queiroz1, Maria José Saavedra1, Miguel Rodrigues1, Ana

Barros1

1 Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB)

- University of Trás-os-Montes and Alto Douro

Abstract

The winery industry is one of the most important industries worldwide, with an economical and

social impact in Europe and specially in northern Portugal. This socio-economic activity entail large

quantities of by-products generated annually, causing economical and environmental problems. In

a close connection with the 40 years history of investigation on agro-food valorization, nowadays, a

growing interest has wake up on recycling winery wastes boosted by the more and more reported

putative health-promoting effects. Furthermore, the continuous emergence of multidrug resistant

bacteria is becoming a huge threat to human, animal and environmental health (One health

approach). Therefore, the research for new natural antimicrobial compounds is the most promising

alternative to effectively control multidrug bacterial infections.

Hence, qualitative and quantitative evaluation of polyphenolic extracts of grape stems, pomace,

and wine lees as sources of individual phenolic compounds and their biological activity in vitro

(radical scavenging power and antimicrobial activity) were assessed during 64 days of storage. The

samples were stored at room temperature and every 4 days, including control (Day 0), samples

were collected and lyophilized, grounded to a fine powder, and stored protected from light at room

temperature until analysis. Grape stems revealed a higher content in polyphenols than grape

pomace and wine lees extracts, however, these by-products present a rich source of phenolic

compounds, even after some months of storage. Grape stems are essentially constituted by

hydroxycinnamic acids (caftaric acid and an unidentified hydroxycinnamic acid), flavonols

(isorhamentin-3-O-(6-O-feruloyl)-glucoside, quercetin-3-O-rutinoside, quercetin-3-O-glucuronide,

kaempferol-3-O-rutinoside, and kaempferol-3-O-glucoside), flavones (unidentified flavone),

stilbenes (Σ-viniferin), and anthocyanins (malvidin-3-O-(6-O-caffeoyl)-glucoside and malvidin-3-O-

glucoside).


5th June 2018 186

Furthermore, all extracts (with and without storage) were able to inhibit the bacterial growth of the

Gram-positive bacteria and Gram-negative bacteria (except E. coli and K. pneumoniae), revealing

the potential inclusion of these bioactive compounds in the food, cosmetic, and pharmaceutical

industry as functional ingredients.

Acknowledgements: This work was supported by national funds from I&D project Interact - Integrative

Research in Environment, Agro-Chains and Technology (NORTE-01-0145-FEDER-000017), regarding the

research line “Fostering viticulture sustainability for Douro Valley: multidisciplinary efforts from field to wine

(VitalityWINE)”, and the research line “Innovation for Sustainable Agro-food Chains (ISAC)” co-founded by

the European Regional Development Fund (FEDER) through NORTE-2020 (Programa Operacional Regional do

Norte 2014/2020) and from FCT – Portuguese Foundation for Science and Technology, under the projects

UID/AGR/04033/2013 and POCI-01-0145-FEDER-006958.


5th June 2018 187

PÃO-WHEY: AVALIAÇÃO SENSORIAL, FÍSICA E NUTRICIONAL

Ana Cristina Correia, Raquel Guiné, Cláudia Rodrigues, Carina Santos, Christelle Marques,

Filipa Manita, Filipa Sousa, Márcia Félix, Sílvia Silva, Susana Rodrigues, Celeste Rocha,

Edite Teixeira de Lemos

CI&DETS e Dep. Indústrias Alimentares, Instituto Politécnico de Viseu

Resumo

O soro residual "desproteinado", Sorelho, é um subproduto resultante do fabrico de Requeijão

Serra da Estrela que contém aproximadamente 60% da matéria seca original do soro do leite e

constitui um dos problemas ambientais associados às queijarias tradicionais. Com efeito, a

composição deste subproduto não permite o seu descarte direto sem tratamento pelo que as

tentativas da sua valorização, nomeadamente a possibilidade de serem integrados na formulação

de outros alimentos afiguram-se de grande interesse. Apesar do consumo de pão nas últimas

décadas ter decrescido, tem surgido um interesse crescente em produtos alimentares enriquecidos

com ingredientes que diminuem o impacto ambiental (“clean products”). O recurso a ingredientes

lácteos tem sido amplamente utilizado na panificação devido ao seu efeito benéfico nas

propriedades nutricionais, organoléticas e algumas propriedades funcionais. Assim, este trabalho

teve como objetivo a elaboração de pães com incorporação de sorelho. Para tal, foram efetuadas 3

(três) diferentes formulações. Na formulação Base (Pão A) foram utilizados farinha de trigo, água,

levedura fresca e sal. Na formulação com sorelho (Pão B), a água e o sal foram substituídos pelo

sorelho, enquanto na formulação melhorada (Pão C) foram ainda incorporados farinha de trigo

integral, flocos de aveia e sementes (abóbora, chia, papoila e sésamo) (Figura 1). A cada formulação

foi efetuada uma avaliação instrumental a seis fatias ao nível da textura (dureza e elasticidade) por

compressão, teste TPA (texturómetro TAXT.Plus, Stable Micro Systems) e da cor (parâmetros

CIELab) por um colorímetro (Chroma Meter, Minolta). Foi ainda realizada uma avaliação sensorial

por um painel constituído por 24 provadores (16 do sexo feminino e 8 do sexo masculino) com

idades compreendidas entre 21 e 59 anos. Da formulação eleita pelos provadores (Pão C) foi

elaborado o rótulo nutricional.


5th June 2018 188

Figura 1. Fotografia e ingredientes das 3 formulações de pão.

Na avaliação sensorial os pães foram pontuados de forma individual ao nível: (i) visual (aspeto,

uniformidade e tonalidade da cor); (ii) aroma a pão; (iii) sabor (a pão, a cereais e sal), (iv) textura

(dureza e elasticidade) e apreciação global, recorrendo a uma escala numérica crescente de 1 a 5

para a determinação do perfil sensorial. Os resultados obtidos foram sujeitos a uma análise

estatística utilizando o software SPSS V24 (IBM, EUA) tendo sido efetuada uma análise de variância

(ANOVA), e para comparar a diferença entre as médias foi utilizado o teste Tukey HSD (p<0,05).

Da análise dos resultados obtidos na avaliação sensorial constatou-se a existência de diferenças

significativas na tonalidade da cor (TC), sabor a cereais (SC), dureza (D) e apreciação global (AG). O

pão com a formulação melhorada (Pão C) apresentou os valores mais elevados em todos os

parâmetros exceto para a elasticidade (Figura 2).

Figura 2. Perfil sensorial das 3 formulações de Pão (UA – Uniformidade do Aspeto; TC – Tonalidade da Cor; UC – Uniformidade da Cor; AP – Aroma a Pão; SP – Sabor a Pão; SC – Sabor a Cereais; S – Sal; D – Dureza; E – Elasticidade; AG – Apreciação Global)

Os resultados da avaliação instrumental ao nível da textura e da cor (Tabela 1) corroboram os

resultados verificados ao nível sensorial.

Farinha de Trigo Água Levedura Sal

Pão A

Farinha de Trigo Sorelho Levedura

Pão B

Farinha de Trigo Farinha de Trigo integral Flocos de Aveia Sorelho Levedura Sementes (várias)

Pão C

Pão C

Pã

o A


5th June 2018 189

De um modo geral, o Pão C foi o pão mais escuro, mais duro, com um sabor mais acentuado a

cereais devido à adição da farinha de trigo integral, dos flocos de aveia e das sementes, tendo sido

o que teve uma maior aceitação por parte do painel.

Tabela 1. Resultados da textura e dos parâmetros da cor (CIELab) das 3 formulações de Pão.

Textura Cor

Dureza (N) Elasticidade (%) L* a* b*

Pão A 30,98,57a 93,43,85a 73,22,06c 2,00,63a 23,32,28a

Pão B 29,06,01a 89,44,76a 68,94,88b 9,12,85c 35,22,32b

Pão C 51,410,39b 85,98,4a 60,64,79a 7,02,23b 24,13,97a

Ao nível nutricional o Pão C evidencia-se como uma fonte fibras e baixo teor em sal (Tabela 2).

Tabela 2. - Informação nutricional Pão C, por 100g e por porção (35g)

Declaração nutricional Por 100g Por porção (35g)

Energia kJ 1504 526,4

Kcal 359,4 126

Hidratos de Carbono (g) 62,1 21,7

Dos quais açucares (g) 2,0 0,7

Proteínas (g) 11,1 3,9

Lípidos (g) 5,8 2,0

Saturados (g) 0,9 0,3

Monoinsaturados (g) 1,4 0,5

Polinsaturados (g) 2,3 0,8

Fibra (g) 7,5 2,6

Sal (g) 0, 028 0,001

Os resultados obtidos permitem antever uma aplicação de sucesso do sorelho no domínio da

panificação, constituindo uma mais-valia para o aporte nutricional dos produtos, em particular se

combinados com a utilização de ingredientes como a farinha integral e as sementes.

Agradecimentos: Este trabalho foi desenvolvido no âmbito do "Project HEALTHY – ValorWhey

PROJ/CI&DETS/CGD/0007” e de várias Unidades Curriculares do 3º ano do curso de Licenciatura em

Qualidade Alimentar e Nutrição.


5th June 2018 190

SENSORY EVALUATION OF MEAT FROM ENTIRE MALE PIGS RAISED WITH DIFFERENT FEEDING

AND HOUSING CONDITIONS

Ricardo Pinto1, Núria Reis1, Carla Barbosa1,2, Rita Pinheiro1, Manuela Vaz Velho1

1 Escola Superior de Tecnologia e Gestão, Instituto Politécnico de Viana do Castelo

2 LAQV-REQUIMTE, Faculdade de Farmácia da Universidade do Porto

Abstract

This study aims at evaluating sensory characteristics of meat from entire male pigs raised under

specific conditions in order to reduce or eliminate the boar taint. Boar taint is an off-odour/off-

flavour found in meat from entire male pigs due to two main compounds: androstenone (AND) and

skatole (SKA). The incidence of boar taint is of concern when considering the use of entire males for

pork meat production.

Belly meat from entire male pigs raised under six different conditions (normal housing versus

improved housing and feeding with different levels of added inulin (0%, 3% and 6%) was analysed.

Samples were coded as N0% (control), N3%, N6%, C0%, C3% and C6%, where “N” means normal

housing, “C” improved housing and 0, 3 and 6 correspond to percentage of added inulin in animal

feed. Quantitative descriptive analysis (QDA®) methodology was selected to evaluate samples, that

were boiled and presented to the panel composed by 11 trained panellists, assessing odour and

flavour of SKA and AND, texture and sweet flavour, on a 1 to 10 intensity scale. ANOVA with post

hoc Fisher’s LSD test was used to investigate differences. Principal Component Analysis (PCA) based

on correlations was also carried out find out patterns in the datasets.

Significant differences (p<0.05) were found between samples concerning SKA odour and flavour,

AND odour and flavour, compared to control, that was considered the one with stronger SKA and

AND odour and flavour. These results were in agreement with PCA applied to physicochemical

results. As expected, the boar taint was stronger in samples where no addition of inulin and no

improved conditions were applied. It can be concluded that the effect of inulin addition into pig

feed have positive effects when conjugated with better housing conditions.

Acknowledgments: POCI-01-0247-FEDER-017626 - PIGS+CARE, co-financed by FEDER through COMPETE

2020 - Operational Program for Competitiveness and Internationalization.


5th June 2018 191

PHYSICOCHEMICAL CHARACTERISTICS OF OVEN REGENERATED RISSOL WITHOUT PRE-FRYING,

CONSUMER ACCEPTABILITY AND COMPARISON WITH THE TRADITIONAL DEEP-FRIED

Ana Patrícia Sousa1, Manuela Vaz Velho1, Rita Pinheio1,2

1Instituto Politécnico de Viana do Castelo / Escola Superior de Tecnologia e Gestão, Viana do

Castelo, Portugal.

2Centro de Engenharia Biológica, Universidade do Minho, Braga, Portugal.

Abstract

The high consumption of lipids has been related to the increase of obesity and heart diseases. In

order to reverse the growth of this type of diseases, World Health Organization (WHO) and the

European Commission (EC) are encouraging the nutritional reformulation of food products through

an articulated action with the Food Industry, especially in products with high quantities of sugar,

salt and fat.

Aiming to obtain products with similar texture and organoleptic characteristics to traditional fried

products, the possibility of replacing pre-frying and frying processes by oven regeneration is an

alternative. Due to their properties, hydrocolloids can be used in the batter formulations for the

coating of breaded fried foods, contributing to the formation of an "invisible" thin film, which its

main purpose is to reduce oil absorption. When hydrocolloids are added to the batter among other

ingredients, they also act as viscosity, adhesion and crisp agents of this type of products. Rissol is a

traditional food product in Portugal, a product whose wrapping dough is pre-cooked, stuffed with

meat, fish or vegetables and coated with egg and breadcrumbs before being fried.

The purpose of this study was to determine the nutritional composition of rissol with

carboxymethylcellulose (CMC) as coating solution, using two regeneration methods - oven

regeneration process without pre-frying and traditional deep-frying process with sunflower oil. It

was also intended to ascertain the consumer's acceptability of oven regenerated rissol without pre-

frying. After rissol’s molding, a batter solution containing 0.5% of CMC was used in the panning

system. Subsequently, rissol was regenerated in the oven at 200 °C for 18 min, or deep-fried with

sunflower oil at 180 °C for 12 min. A coating solution containing 0.5% of the hydrocolloid CMC was

used in the panning system, which has been found satisfactory in previous studies. In this studies,

was analyzed the effect on color (CIELab), instrumental texture (Texture Profile Analysis method)


5th June 2018 192

and moisture of different hydrocolloids incorporated alone in the coating solutions: CMC,

hydroxypropylmethycellulose, methylcellulose, xanthan gum, karaya gum and locust bean gum at

concentrations of 0.5% and 1.5%, as well as the synergies established between pairs of gums to a

final concentration of 1%.

Results showed that oven regenerated rissol contains 167 Calories per 100 g, 6.0% protein, 30.9%

carbohydrates, 2.0% total fat, 0.7% dietary fiber and 0.9% sodium chloride. By comparison, a deep-

fried rissol contains 273 Calories per 100 g, 5.8% protein, 28.3% carbohydrates, 15.1% total fat,

0.77% dietary fiber and 1.0% sodium chloride. These results reflect an almost 70% decrease in the

amount of Calories that the oven regenerated rissol provides, compared to the deep-fried rissol. It

was verified that, of all physicochemical parameters analyzed, only the fat content presented

significant differences (p<0.05) for the two regeneration methods. Through the sensory

acceptability test it was found that all the consumers scored rissol as "like very much" and "like

moderately" (N=73).

It was concluded that CMC could be an alternative to obtain a product with reduced total fat and

with positive consumer’s acceptability results.


5th June 2018 193

INNOVATIVE CHLEBÍČKY - TRADITIONAL PRODUCT FROM CZECH REPUBLIC

Martina Červíková, Raquel P. F. Guiné

Dep. Food Industry, ESAV, Polytechnic Institute of Viseu

Abstract

Chlebíček is very well known in Czech Republic. It is a frequent part of Birthday, Wedding, or New

Year celebration menus. Chlebíček is an open-sandwich, typically constituted by a slice of bread

from a specific type called “veka” with potato salad on top like a spread, Edam or Gouda cheese,

ham, pickles, a slice of hard-boiled egg and colourful pepper. In 1916 Jan Paukert founded the

famous delicatessen in Prague that serves delicious treats including the famous Czech “Chlebíčky”

sandwiches. Typical chlebíčky (Figure 1) was created at the instigation of Paukert's family friend

painter Jan Rytíř Skramlík, who required "something for two, three bites". The storage temperature

is determined by the manufacturer but should not be higher than 10 °C. Chlebíčky are delicacies

and therefore they are risky food subjects which can be subject to rapid spoilage.

Figure 1. Czech “Chlebíčky” sandwiches

Production of low-fat cheeses is a very important issue today because many people care about a

healthy lifestyle and, although classic cheeses contain a high percentage of protein they

traditionally are also rich in fat. However, cheeses with reduced fat content are available while

preserving the protein content. These cheeses must also be well organoleptically torelable to the

consumer (Renner, 1993).


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The classic cream cheese has a soft, rich and slightly sour taste and creamy consistency. It is made

from skimmed milk and cream. According to the traditional process, the cream cheese mixture is

pasteurized, homogenized, inoculated with milk culture, and maintained at 23 °C until the pH

reaches 4. 6. It is further heated to a temperature of up to 63 °C and other ingredients are added

like salt, stabilizers and emulsifiers. Its texture should be spread even while staying in the fridge. It

is used as a spreader or added to bakery products, cakes and other foods (Sainani et al., 2004).

Cream cheese should contain a maximum of 55 % moisture and at least 33 % fat according to the

FDA. Current trends focus on low-fat products because consumers see the link between lifestyle

and diseases, especially hypercholesterolaemia (Ningtyas et al., 2017).

Commercial mayonnaises have high oil content, according to FDA regulation a minimum of 65 % to

80 %, and should not be taken by people who have high cholesterol and weight problems

(Featherstone, 2016). Even though mayonnaise has been around for over 100 years and is one of

the most popular sauces, current trends are not too sympathetic to it because it contains a lot of fat

and salt, which contributes to obesity and other health problems (Morley, 2016).

The aim of this work was to prepare innovative Chlebíčky sandwiches, changing the spreads and

bread. Since potato salad with mayonnaise is very fat and difficult to digest, it was decided to

replace it with cream cheese, which contains proteins and low fat. Veka is replaced with local

bread, because veka is only available in Czech Republic.

The preparation of the Chlebíčky sandwiches included cooking the hard-boiled eggs and cut into

slices. The cooking time should be 10 minutes after the water starts to boil. Slice the bread and

cover with cream cheese spreading evenly. Cut the ham slice in half and make it a pointed shape.

Place it on top of spread on the left side. A slice of Gouda cheese cut diagonal and fold the cheese

lengthwise in half and place one half on the right side. Take one pickle and cut it in half and place

on top. Cut the red pepper into longitudinal strips and place a small piece on top next to the pickle

over the cheese. Place one slice of cooked egg in the remaining free space (Figure 2).


5th June 2018 195

Figure 2. Alternative Chlebíčky sandwiches

As a result, it was prepared a pleasant product, very similar to the original, but consisting of a

healthier version with cream cheese instead of potato salad full of mayonnaise. Therefore,

alternatively to the high fat content mayonnaise in potato salad, it was obtained a similar product

with low fat and high protein content. The result is a healthier alternative to a classic product. The

original bread veka has been replaced but taste was similar to the original veka, although it was a

little harder and not so fluffy and soft like veka.

As future suggestions different types of bread could be tested, including those made with whole

grain flour, and nutritional as well as sensory evaluations should be undertaken.

References

Featherstone S. (2016) A Complete course in canning and related processes. Vol. 3, Processing procedures for canned food products. USA, Woodhead Publishing, pp. 417-421. Morley WG. (2016) Mayonnaise. Encyclopedia of food and health. Netherlands, Elsevier, pp. 669-676. Ningtyas DW, Bhandari B, Bansal N, Prakash S. (2017) A tribological analysis of cream cheeses manufactured with different fat content. International Dairy Journal, 8 (73), 155-165. Renner E. (1993) Nutritional aspects of cheese. In Cheese: chemistry, physics and microbiology. Netherlands, Elsevier, pp. 557-579.

Sainani MR, Vyas HK, Tong PS. (2004) Characterization of particles in cream cheese. Journal of Dairy Science, 9 (87), 2854-2863.


5th June 2018 196

CONTROVERSY ABOUT CHROMIUM(III) AS AN ESSENTIAL MICRONUTRIENT FOR ANIMALS AND

HUMANS

Zbigniew Krejpcio1

1Institute of Human Nutrition and Dietetics, The Poznan University of Life Sciences, Wojska Polskiego

31 60-681 Poznan, Poland

[email protected]

Abstract

The aim of this presentation is to review the evolution of knowledge and the current state-of-the

art about trivalent chromium that has been considered for over 50 years as an essential

micronutrient for animals and humans. Chromium(III) has a documented effect on carbohydrate,

lipid, and protein metabolism; however, the mechanism(s) of its action on the molecular level have

not been fully understood. In short, many clinical studies have demonstrated a significant

improvement of glucose tolerance after Cr(III) supplementation in type 2 diabetics. However, other

trials failed to confirm beneficial effects of Cr(III) supplementation in diabetics. Irrespective of

controversial scientific opinions, various Cr(III) compounds (e.g. Cr(III) tris(picolinate), nicotinate,

histidinate) have been advertised, marketed worldwide, and used as popular dietary supplements

to decrease body mass gain, improve glycemic control, or reduce appetite.

Besides, Cr itself has been included into the list of nutrients in many national dietary guidelines. The

results of recent experimental studies performed on animals (rats) raised some doubts about the

essentiality of Cr for mammals, including humans, and made researchers re-evaluate dietary

recommendations for Cr. If Cr(III) is not an essential element for mammals, but at certain dosages

improves impaired glucose and lipid homeostasis, its action could be called “pharmacological” at

best. Recent studies demonstrated that Cr given at pharmacologically relevant doses generated

beneficial effects on insulin sensitivity and cholesterol levels of rodent models of insulin

insensitivity, including models of type 2 diabetes. The mode of action of Cr(III) at a molecular level is

still an area of active debate; however, the movement of Cr(III) in the body in response to changes

in insulin concentration suggests that Cr(III) could act as a second messenger, amplifying insulin

signalling.

Keywords: chromium, essentiality, mechanism, nutritional, pharmacological



5th June 2018 197

ESTUDO DA INIBIÇÃO DO ESCURECIMENTO DE SUMO DE ANANÁS ATRAVÉS DA UTILIZAÇÃO DE

UM EXTRATO DE FOLHAS DE KENAF

Patrícia Tavanez1, Carolina P. Rodrigues1, Victor L. Souza1, Ana Luísa Fernando1


FCT, Universidade Nova de Lisboa, Campus de Caparica, 2829-516 Caparica, Portugal;

(Tavanez: [email protected]; Rodrigues: [email protected];

Souza: [email protected]; Fernando: [email protected])

Resumo

Atualmente, a procura de alimentos por parte dos consumidores, com o mínimo de processamento,

e contendo apenas ingredientes naturais tem vindo a aumentar. O ananás pode ser processado

originando vários produtos desde ananás enlatado a sumo de ananás pasteurizado, sendo este

último um dos produtos mais consumidos. Alterações microbiológicas, enzimáticas e/ou químicas

podem ocorrer previamente ou durante o processamento, levando a alterações nas características

organoléticas tanto do alimento como dos seus produtos derivados provocando a perda de

qualidade do produto. No caso da produção de sumos pasteurizados, os processos oxidativos que

resultam no escurecimento dos sumos, não só causam um impacto visual negativo junto dos

consumidores como também são responsáveis pela perda nutricional, nomeadamente no teor de

vitaminas como a vitamina C. A aplicação de diferentes conservantes, como agentes antioxidantes,

aos sumos visa aumentar o tempo de prateleira dos mesmos, reduzindo os fenómenos oxidativos.

Este trabalho tem, como objetivo avaliar o efeito das propriedades antioxidantes do extrato

hidroalcoólico de Kenaf (Hibiscus cannabinus L.) (10% m/v) em sumos de ananás. Os sumos

pasteurizados, com diferentes concentrações de extrato (0%, 1%, 2% e 4%), foram mantidos em

condições de refrigeração (4ºC) e analisados ao longo de 8 semanas. Diversos parâmetros foram

analisados, tais como, pH, acidez, teor de ácido ascórbico, teor de sólidos solúveis totais,

compostos fenólicos, atividade antioxidante e cor (variação de cor e ângulo de Hue).

A adição de extrato de kenaf aos sumos contribuiu para o aumento dos teores em compostos

fenólicos e da atividade antioxidante dos sumos e para tornar os sumos com cor mais amarela e

menos esverdeada. A adição do extrato não produziu efeitos a nível do pH, acidez, teor de sólidos

solúveis totais e teor em ácido ascórbico. Ao longo do tempo de armazenamento, os resultados



5th June 2018 198

obtidos mostram que em nenhum dos sumos analisados se verificaram alterações no pH, acidez e

teor de sólidos solúveis totais. Analisando o teor de compostos fenólicos, observou-se um ligeiro

decréscimo do mesmo para todos os sumos ao longo do tempo de armazenamento. Ainda assim, o

sumo com uma concentração de 4% de extrato de Kenaf foi o que manteve um maior teor ao longo

de todo o ensaio. Em todos os sumos observou-se um decréscimo do teor de ácido ascórbico ao

longo do ensaio, tendo sido o sumo com uma concentração de 4% de extrato o que sofreu um

decréscimo mais acentuado e o que apresentou um teor mais reduzido no final do ensaio. A

atividade antioxidante sofreu alterações ao longo de todo o ensaio, verificando-se a partir da sexta

semana um decréscimo mais acentuado. Os sumos com a adição de 4% de extrato de Kenaf foram

os que apresentaram maior atividade antioxidante ao longo do tempo de armazenamento. Não se

observaram alterações no ângulo de Hue para nenhum dos sumos, sendo que os sumos com a

adição de 4% de extrato de Kenaf continuaram a apresentar uma cor mais amarelada ao longo de

todo o ensaio, enquanto que os sumos sem adição de extrato se apresentaram mais esverdeados e

foram ficando mais escuros ao longo do tempo de armazenamento. A adição de extrato de kenaf,

para além de garantir uma maior atividade antioxidante, um maior teor de compostos fenólicos e a

manutenção de uma cor mais atrativa para o consumidor, não teve um papel relevante na maioria

dos restantes parâmetros. A degradação do ácido ascórbico, embora possa influenciar os

parâmetros de cor, não foi preponderante no escurecimento dos sumos contendo extrato de kenaf.

A adição do extrato de Kenaf demonstra então ter potencial para ser utilizado de forma a contribuir

para a manutenção das propriedades dos sumos de ananás.


5th June 2018 199

THE RELEVANCE OF THE PROCESS OF STRAWBERRY SORBET PRODUCTION ON COLOUR

STABILISATION

Elisabete Coelho1, Lisa Barbosa1, Cláudia Nunes1,2, Guido R. Lopes1, Sónia Mendo3, Tito Gomes4,

Bernardo Embaixador4, Manuel A. Coimbra1

1 QOPNA, 2 CICECO, Departamento de Química, Universidade de Aveiro.

3 CESAM, Departamento de Biologia, Universidade de Aveiro.

4 Beyondleaves, Lda, Aveiro.

Abstract

Sorbet is a fat-free product produced with fruits or fruit juice. As opposed to traditional ice creams,

sorbets do not contain milk constituents, which is particularly important for people suffering from

lactose allergy or intolerance. Due to the growing consumer interest in functional food, sorbets

containing the polysaccharide inulin may be a desirable alternative to traditional ice creams

(Topolska et al., 2017). Strawberries are perishable fruits widely consumed fresh, as well as

processed. Moreover, these fruits could be a valuable component of frozen desserts, because

freezing is one of the most successful methods for the long-term preservation of the natural quality

attributes of these fruits. However freezing cause several changes in chemical composition and

organoleptic properties (Hipólito et al., 2016).

The strawberry sorbet developed in the company Beyondleaves is produced by grinding the fresh

strawberries and adding sugar syrup, lemon juice, inulin, and emulsifier. The mixture is then cooled

under stirring until frozen. However, the sorbet develops a darkened surface during storage, due to

enzymatic browning, attributed to polyphenoloxidase activity. Aiming to define a strategy to

prevent browning, a sorbet was produced using the same recipe but with two different procedures:

1) the strawberries immersion in sugar syrup with lemon juice for 10 min before grinding; 2) the

coating of strawberries with lemon juice before grinding with sugar syrup.

The CIELab colour analysis of the strawberry sorbet revealed no significant differences in L*, a*, b*

coordinates between the surface and the interior along three weeks of storage, for both

procedures. The direct contact of the strawberries with the acidity of the lemon juice allowed to

obtain a sorbet with a more stable colour during cold storage by inhibition of the activity of the

enzymes involved in the enzymatic browning.


5th June 2018 200

Figure 1. Strawberry sorbet final recipe.

Acknowledgments: The authors thanks to the project Investimento SI Inovação n.º 019458 – Programa

Operacional Regional do Centro, FEDER and FSE, and to the FCT through the financial support of QOPNA

research Unit (FCT UID/QUI/00062/2013) through national funds and where applicable co-financed by the

FEDER, within the PT2020 Partnership Agreement. Elisabete Coelho, Cláudia Nunes, and Guido R. Lopes

acknowledge the FCT for their Post-Doc and Doc Grants (SFRH/BPD/70589/2010; SFRH/BPD/100627/2014;

SFRH/BD/104855/2014, respectively).

References

Hipólito C, Ramalheira R, Beirão da Costa S, Moldão-Martins, M. (2016) The effect of fruit cultivar/origin and storage time on sorbets quality. LWT - Food Science and Technology, 68, 462-469. Topolska K, Filipiak-Florkiewicz A, Florkiewicz A, Cieslik E. (2017) Fructan stability in strawberry sorbets in dependence on their source and the period of storage. European Food Research and Technology, 243, 701-709.


5th June 2018 201

INOCULATION WITH RHIZOBIAL STRAINS AND ARBUSCULAR MYCORRHIZAL FUNGI ON FABA

BEAN (VICIA FABA L.) AS A TOOL FOR REDUCING CHEMICAL FERTILIZERS INPUT

Sandra Pereira1, Ângela Mucha1, Eduardo Rosa1, Guilhermina Marques1

1Dep. of Agronomy, CITAB, University of Trás-os-Montes e Alto Douro

Abstract

During the past 50 years, the widespread use of chemical fertilizers to supply nitrogen (N) and

phosphorus (P) had a considerable impact on food production, and has become a major input in

crop production around the world with implications on the costs of production and consequent

reduction on crop competitiveness. Moreover, a significant amount of the applied nutrients are lost

through different processes.

Therefore, there is an emerging demand to decrease dependence on chemical fertilizers and

increase the sustainability of agriculture. Thus, the use of biofertilizers, especially rhizobia and

arbuscular mycorrhizal fungi (AMF) in legume crops, is a promising technology as an alternative

source of nitrogen and phosphorus fertilizers.

Faba bean in symbiosis with rhizobia provides one of the highest amounts of fixed nitrogen,

reaching up to 200 kg N ha-1 per year. Furthermore, a high amount of phosphorus (P) is required in

the development and function of root nodules formed in these symbiotic associations. Thus,

association with arbuscular mycorrhizal fungi (AMF) is also very important, because allows host

plant to absorb more efficiently water and nutrients, particularly P from the soil.

The aim of this work was to evaluate the effects of single and dual inoculation with Rhizobium

leguminosarum bv. viciae (R1), Rhizobium laguerreae (R2) and AMF on growth and yield of faba

bean plants, under greenhouse conditions. Within each treatment, 8 pots were prepared with

sterilized seeds and mix (soil, peat, sand and vermiculite). After seed germination, 8 pots were

prepared within each treatment. Several parameters were evaluated at flowering stage (number of

flowers, branches and leaves and shoot and root biomass) and harvesting stage (number and

weight of pods and seeds).

At flowering stage, the number of flowers was significantly higher in plants single inoculated with

R2 and AMF, compared with control and plants inoculated with bacteria R1. Single inoculation of

faba bean plants with bacteria R2 also increased the number of leaves comparing with control and


5th June 2018 202

plants single and dually inoculated with AMF and R1. No significant differences were observed in

shoot biomass among treatments. However, a slightly increase of this parameter was observed in

plants single inoculated with AMF and R2 and co-inoculated with both. Relatively to root biomass,

this parameter was positively affected by the inoculation with bacteria R2 in comparison to bacteria

R1.

At harvesting stage, in general, all analysed parameters presented a similar profile among

treatments. However, the number and weight of beans were significantly higher in plants single

inoculated with bacteria R2, AMF and also co-inoculated with both, in comparison with control and

plants inoculated with R1. Furthemore, single and dual inoculation with bacteria R2 significantly

increased the number of seeds, comparing with control and plants inoculated with R1, while

inoculation with AMF and co-inoculation with R1 and AMF just increased this parameter comparing

with bacteria R1. Inoculation with bacteria R2, AMF and co-inoculation with each bacteria and fungi

presented heaviest seeds comparing with control and plants inoculated with R1.

This work shows the importance of the specificity between rhizobial strain and the host plant. In

fact, normally, faba bean establishes symbiotic relationships with Rhizobium leguminosarum bv.

viciae. However, as in our study bacteria R1 presented similar values than control for all analysed

parameters, it could be an opportunist bacteria or it could lose the nodulation capacity. The

bacteria R2, identified as Rhizobium laguerreae, improved all the analysed parameters and can be

used as a biotechnological tool for sustainable production of faba bean, reducing the input of

chemical fertilizers.

Keywords: Rhizobia, AMF, symbiosis, crop yield

Acknowledgements: This work has received funding from the European Union’s Seventh Framework

Programme for research, technological development and demonstration under grant agreement no 613781,

project “EUROLEGUME” and from European Investment Funds by FEDER/COMPETE/POCI – Operacional


National Funds by FCT - Portuguese Foundation for Science and Technology, under the project PTDC/AGR-

TEC/1140/2014”. The first author also acknowledge the financial support provided by the European Union,

under North 2020 Programme, Portugal 2020 Programme and the European Social Fund

(BD/Agrichains/UTAD/2016_set).


5th June 2018 203

PASTELARIA “STOP SUGAR”

Paulo R. S. Ribeiro1, Marina D. S. Ferreira1, Maria L. J. Pato2

1ESAV, Instituto politécnico de Viseu

2Departamento de Ecologia e Agricultura Sustentável, ESAV, Instituto Politécnico de Viseu

Resumo

O desenvolvimento tecnológico e industrial a nível mundial acarretou um aumento substancial de

distúrbios alimentares, como o excesso de peso e a obesidade (Odgen et al., 2014), constituindo

isto uma questão de saúde pública e não somente uma questão estética (Vieira, 2017). A obesidade

é a doença que mais prevalece no mundo, sendo hoje considerada uma epidemia do século XXI

(Montañez e Mattiellol, 2016).

A obesidade está relacionada com o aumento do risco de doenças cardiovasculares, diabetes,

distúrbios osteomusculares e vários tipos de cancro em todo o mundo.

Há muito que se conhece a relação entre o consumo excessivo de açúcar, a obesidade e a diabetes

tipo 2 (Graça et al., 2015). Mais recentemente a ciência comprovou a ligação entre a ingestão de

açúcar e inflamação, hipertensão, doenças cardiovasculares, neuro degenerativas, esteatose

hepática (vulgarmente conhecida como fígado gordo) de causa não alcoólica e desequilíbrio do

sistema imunitário (Rosa, 2013).

Ao mesmo tempo todos os dias somos bombardeados com a publicidade de novos produtos que

alegam ter teores de gordura e açúcar reduzidos. Veiculam-se frequentemente imagens que

procuram ilustrar produtos doces, mas mais saudáveis e naturais. Existe alguma evidência de que o

marketing influencia os consumidores relativamente aos consumos e problemas alimentares

(Rodrigues et al., 2011). O problema reside no entanto no facto de saudáveis e naturais pouco

serem esses produtos, sobretudo se consumidos de forma desarmoniosa e exagerada (Carmo et al.,

2006).

Se o sabor doce é um desejo inato do ser humano e a sua preferência é conhecida desde há muito

(Teixeira et al., 2011), existe cada vez mais a necessidade de responder a este desejo, mas de forma

saudável, substituindo o açúcar por edulcorantes naturais, considerados menos nefastos para a

saúde humana. De facto a crescente preocupação com a saúde quer individual quer coletiva, dita a


5th June 2018 204

necessidade de criação de produtos alimentares mais saudáveis, naturais, mas igualmente doces e

saborosos.

Assim e em resposta à procura por um estilo de vida mais saudável objetivou-se a criação de um

estabelecimento/pastelaria que oferece uma resposta a esta crescente preocupação, conciliando o

prazer conferido pela ingestão de um doce com a preocupação revelada pela preservação da saúde.

Este estabelecimento/pastelaria de fabrico próprio excluiria por completo a utilização do açúcar

(sacarose) de todos os produtos disponíveis nas suas instalações, substituindo-o por opções mais

saudáveis como o mel e a stevia.

Sendo este um conceito inexistente na cidade de Viseu, e tendo em consideração a prevalência do

aparente consumo crescente de produtos adoçados de outra forma que não a referente à utilização

de açúcar, considera-se que este é um projeto de elevada exequibilidade na região. Aliás, revela-se

uma mais-valia no combate e prevenção de doenças associadas ao consumo do açúcar.

A pastelaria "STOP SUGAR" representaria assim um conceito de prazer isento de prejuízo para a

saúde, oferecendo aos seus clientes uma variedade de doces que poderiam ser degustados sem o

tradicional sentimento de culpa.

Estando este projeto em curso, de forma a aferir a aceitabilidade dos produtos oferecidos - isentos

do açúcar tradicional e desta forma mais saudáveis, a recolha de informação passará por elaborar

um inquérito à população viseense. Paralelamente serão também estabelecidos contactos com

eventuais parceiros de negócio (e.g., cafés, e outras empresas de restauração).

De forma a ser criada uma imagem de um produto com elevado valor, no processo de chegada do

produto até aos consumidores, pretende-se trabalhar de forma harmoniosa e responsável as

componentes do marketing mix do serviço – produto, comunicação, preço e distribuição.

Referências

Carmo, M., Toral, N., Silva, M. and Slater, B. (2006). Consumo de doces, refrigerantes e bebidas com adição de açúcar entre adolescentes da rede pública de ensino de Piracicaba, São Paulo. Revista Brasileira. Epidemiol, 9(1) 121-130. Graça, P., Gregório, M.J., Santos, A., Sousa, S.M. (2015).Redução do consumo de açúcar em Portugal: evidência que justifica ação. Lisboa: Direção Geral de Saúde. Montañez, W.,Mattiello, R. (2016). Obesidade: um grande desafio de saúde pública global. Ciência & Saúde, 9(3), 127.

Ogden CL, Carroll MD, Kit BK, Flegal KM. (2014). Prevalence of childhood and adultobesity in the United States. Jama,311(8),806-814.


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Rodrigues, A.S., Carmo, I., Breda, j., Rito, A.S. (2011). Associação entre o marketing de produtos alimentares de elevada densidade energética e a obesidade infantil. Revista Portuguesa de Saúde Pública, 2011, 29(2), 180-187. Rosa, C. (2013). Açúcar veneno doce?. Notícias Magazine. Acedido em http://www.fcsh.unl.pt/media/noticias/documentos-noticias/AucarNoticiasMagazine1Setembro2013.pdf a 11 de abril de 2018. Teixeira, S., Gonçalves, J., Vieira, E. (2010). Edulcorantes: Uso e Aplicação na Alimentação com Especial Incidência na dos Diabéticos. Revista Porto Saúde Pública, 27, 47-54.

Vieira, N. (2017). Educação Infantil X Obesidade Infantil: Um Estudo de Caso. Revista Uniplac, 5(1).


5th June 2018 206

GUMSNATURE

A. Teixeira1, B. Castro1, L. Pato 2



Resumo

Atualmente o excesso de peso infantil é uma das principais preocupações a nível da saúde pública

(Rodriges et al., 2012). Em Portugal o excesso de peso em crianças e adolescentes é considerado

alarmante: 28,5% das crianças entre os 2 e os 10 anos têm excesso de peso, entre as quais 12,7%

são obesas, de acordo com os resultados do mais recente estudo divulgado pela Associação

Portuguesa Contra a Obesidade Infantil (APCOI) que analisou uma amostra de 17.698 crianças, em

idade escolar, no ano letivo 2016-2017, oriundas das sete unidades territoriais portuguesas. (APCOI,

2018).

A mesma fonte concluiu ainda que 65% das crianças em Portugal, entre os 2 e os 10 anos, não

cumpre a recomendação internacional da Organização Mundial de Saúde (OMS) para uma ingestão

mínima de três porções de fruta e duas porções de legumes diárias.

Se a crise financeira pode justificar o acesso a alimentos mais saudáveis por parte dos pais das

crianças, também é verdade que a publicidade televisiva tem tido alguma influência na divulgação

destes produtos menos saudáveis. São utilizadas técnicas que têm como objetivo chamar a atenção

das crianças, nomeadamente através do uso de temas como a diversão, a música, a fantasia, o

sabor e a felicidade, sendo a saúde e a nutrição temas menos utilizados (Rodrigues et al., 2012). Há

obrigatoriamente que mudar este paradigma e apresentar produtos realmente saudáveis.

Sendo as gomas um dos doces que as crianças mais gostam, o desenvolvimento de gomas ditas

saudáveis, tenta proporcionar um equilíbrio entre prevenção e prazer na alimentação.

As gomas serão produzidas tendo em atenção a possível imagem que terão nas crianças. Para tal irá

considerar-se a forma, a cor e o sabor. Serão produzidas exclusivamente com produtos naturais,

contendo no seu interior pedaços de frutos, nomeadamente laranja, pêssego, frutos vermelhos e

abacaxi: GUMSNATURE.

Pretendemos chegar aos mais novos, revertendo a tendência do excesso de peso e maus hábitos

alimentares que se têm vindo a intensificar nos últimos anos.


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De forma a avaliar a aceitação deste produto está a ser desenvolvido um inquérito por questionário

dirigido aos Pais de crianças e jovens, cujos resultados preliminares revelam já boa aceitação do

produto. Pretendemos ainda contactar com alguns Pais de crianças e educadores de infância no

sentido de sensibilizar para o problema da obesidade infantil e dar a conhecer estas novas gomas.

Não se pretende substituir as marcas de gomas já existentes no mercado, até porque algumas estão

já bem instaladas e seria um erro lutar contra elas. Apenas pretendemos criar uma alternativa

sustentável, nem que para tal, numa fase inicial apenas possamos ter uma distribuição

local/regional.

Cientes que a maioria das pequenas start-ups morre pouco depois da sua criação, iremos

cuidadosamente trabalhar as componentes do marketing-mix: as políticas do produto, da

comunicação, do preço e da distribuição.

Referências

APCOI (2018). A obesidade infantil é um problema sério para as crianças. Acedido a partir de http://www.apcoi.pt/obesidade-infantil/ em 12 abril de 2018. Rodrigues, A.S., Carmo, I., Breda, j., Rito, A.S. (2011). Associação entre o marketing de produtos alimentares de elevada densidade energética e a obesidade infantil. Revista Portuguesa de Saúde Pública, 2011, 29(2), 180-187.


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A QUALIDADE NUTRICIONAL DE PRODUTOS DE PASTELARIA: DESTAQUE PARA OS TEORES DE

GORDURA E SAL

Tânia Gonçalves Albuquerque1,2, M. Beatriz P.P. Oliveira2, Helena S. Costa1,2

1Instituto Nacional de Saúde Doutor Ricardo Jorge, I.P.

2REQUIMTE-LAQV/Faculdade de Farmácia da Universidade do Porto

Resumo

Os produtos de pastelaria estão disponíveis em diversos tipos de estabelecimentos, sendo esse um

possível motivo do aumento do seu consumo. Estes alimentos são reconhecidos como fontes de

gordura, de sal e de açúcares (Albuquerque et al., 2018). A ingestão inadequada de alimentos ricos

nestes nutrientes está diretamente relacionada com o aumento do risco de desenvolvimento de

doenças crónicas, nomeadamente obesidade, diabetes, hipertensão arterial e cancro. O objetivo

deste trabalho foi avaliar o teor de gordura e de sal de 14 tipos de produtos de pastelaria e

comparar os teores obtidos com dados reportados na literatura, visando avaliar a evolução dos

teores de gordura e de sal nestes produtos ao longo do tempo.

As amostras selecionadas foram adquiridas em diversas pastelarias, cafés e superfícies comerciais

da região de Lisboa. Avaliaram-se 14 tipos de produtos de pastelaria, nomeadamente: Pastel de

nata, donut, bolo de arroz, croissant (Francês), croissant (brioche), éclair de chocolate, palmier, bola

de Berlim, língua de veado, bolo mármore, bolacha Maria, bolacha Cream cracker, bolacha Belga e

Madalena. Foram determinados o teor de gordura e de sal, pelo método de hidrólise ácida com

extração em Soxhlet e método de Charpentier-Volhard, respetivamente (Albuquerque et al., 2012;

Albuquerque et al., 2016). Os dados obtidos foram comparados com dados da literatura referentes

ao mesmo tipo de amostras (van Erp-Baart et al., 1998; Casal et al., 2006; Instituto Nacional de

Saúde Doutor Ricardo Jorge, 2015). Os resultados estão expressos em g por 100 g.

Os teores de gordura nos alimentos analisados variaram entre 9,7 e 24,6 g/100 g, para o pastel de

nata e donut, respetivamente. Em 71,4% dos produtos de pastelaria analisados, o teor de sal foi

superior ou igual a 0,5 g/100 g. O bolo mármore e a madalena apresentaram o teor mais baixo de

sal (0,3 g/100 g). Por sua vez, a bolacha Cream cracker apresentou o teor mais elevado de sal (1,3

g/100 g). Através da análise comparativa com os resultados da literatura, verificou-se que na


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maioria dos produtos de pastelaria ocorreu uma redução ligeira do teor de gordura e de sal. O

despacho n.º 11418/2017 relativo à Estratégia Integrada para a Promoção da Alimentação Saudável

define como meta desejável que: «Para os produtos alimentares, pretende-se atingir os valores

definidos pelo Regulamento (CE) n.º 1924/2006 do Parlamento Europeu e do Conselho, de 20 de

dezembro de 2006, relativo às alegações nutricionais e de saúde sobre os alimentos, que define um

alimento com baixo teor de sal quando este não contiver mais de 0,3 g de sal por 100 g» (Finanças,

Administração Interna, Educação, Saúde, Economia, Agricultura, Florestas e Desenvolvimento Rural

e Mar, 2017). Se considerarmos este valor, dos alimentos analisados, apenas dois poderiam usar

esta alegação. Os resultados deste trabalho, evidenciam a necessidade de desenvolver esforços

conjuntos com os produtores com vista à reformulação destes produtos, para melhorar a sua

qualidade nutricional.

Referências

Albuquerque, TG, Santos, J, Silva, MA, Oliveira, MBPP, Costa, HS. (2018) An update on processed foods: Relationship between salt, saturated and trans fatty acids contents. Food Chemistry, in press. https://doi.org/10.1016/j.foodchem.2018.01.029 Albuquerque TG, Oliveira MBPP, Sanches-Silva A, Bento AC, Costa HS. (2016) The impact of cooking methods on the nutritional quality and safety of chicken breaded nuggets. Food and Function, 7(6), 2736–2746 Albuquerque TG, Sanches-Silva A, Santos L, Costa HS. (2012) An update on potato crisps contents of moisture, fat, salt and fatty acids (including trans - fatty acids) with special emphasis on new oils/fats used for frying. International Journal of Food Sciences and Nutrition, 63, 713–717 Casal S, Noronha B, Mendes E, Oliveira MBPP. (2006) Avaliação nutricional de produtos de pastelaria. Alimentação Humana, 12, 21-27 Finanças, Administração Interna, Educação, Saúde, Economia, Agricultura, Florestas e Desenvolvimento Rural e Mar. (2017) Despacho n.º 11418/2017. Estratégia Integrada para a Promoção da Alimentação Saudável. Diário da república, 2ª Série, n.º 249, 29 de dezembro de 2017. Instituto Nacional de Saúde Doutor Ricardo Jorge. (2015) Tabela Portuguesa de composição de alimentos, PortFIR. [Web page]. Disponível em: http://portfir.insa.pt/ van Erp-Baart MA, Conet C, Cuadrado C, Kaftos C, van Poppel G. (1998). Trans fatty acids in bakery products from 14 European countries: The TRANSFAIR study. Journal of Food Composition and Analysis, 11(2), 161–169


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MONITORIZAÇÃO DO TEOR DE AÇÚCARES EM NÉCTARES, SUMOS E REFRIGERANTES

Susana Jesus1,2, Andreia Rego1,2, Carla Motta1, Inês Delgado1,3, Isabel Castanheira1

1Departamento de Alimentação e Nutrição, Instituto Nacional de Saúde Doutor Ricardo Jorge

2CERENA – Centro de Recursos Naturais e Ambiente, Universidade de Lisboa,

Instituto Superior Técnico

3Departamento de Engenharia Química, Universidade de Lisboa, Instituto Superior Técnico

Resumo

Segundo o Inquérito Alimentar Nacional e de Atividade Física (IAN.AF) os refrigerantes, sumos e

néctares contribuem entre 3% e 10% para a ingestão diária de açúcares mono e dissacarídeos

(ian.af 2017). Em 2017 foi introduzida a taxa sobre as bebidas açucaradas, sendo por isso

importante proceder a uma análise critica comparativa entre os teores de açúcar de refrigerantes

antes e depois da publicação desta taxa de imposto. Assim, este trabalho tem como objetivo

reportar o desenvolvimento do método da quantificação de açúcares por cromatografia líquida de

ultra eficiência acoplada a um detetor de massas (UPLC-MS/MS) e posterior determinação de

açúcares em sumos, refrigerantes e néctares de marca branca e comercial recolhidas nas grandes

superfícies de Portugal.

Foram analisados sumos, refrigerantes e néctares de pêssego, ananás, morango, frutos vermelhos,

laranja e frutos tropicais num total de trinta. As amostras recolhidas entre Janeiro e Março de 2018

foram analisadas por UPLC-MS/MS. Os resultados analíticos foram depois comparados com os

publicados na Tabela Portuguesa de Composição de Alimentos (TCA), para os açúcares totais.


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Figura 1. Comparação do teor de açúcares totais em sumos e néctares representativos do consumo nacional

Para a identificação dos açúcares e otimização dos parâmetros do detetor (voltagem do capilar,

voltagem do cone e pressão do gás de colisão) foram realizadas injeções diretas dos três açúcares

em estudo, sacarose, glucose e frutose. Seguidamente sendo a fase móvel A de acetonitrilo/água

(10:90) com 0.1% de hidróxido de amónio e a fase móvel B de acetonitrilo/água (90:10) com 0.1%

de hidróxido de amónio, foi testado o fluxo de 0.2 ml/min com um gradiente de 0 - 30 min, 100-

25% B; 40 – 31 min, 25 -40 % B; 31 - 32 min, 40 - 60% B; 32 - 35 min, 60 -100 % B. Com este método,

observou-se que não existem interferências de matriz concluindo-se que este procedimento

analítico é adequado para o objetivo proposto.

Desta forma, o método desenvolvido foi depois aplicado para a determinação de açúcares no grupo

de sumos, néctares e refrigerantes mais consumidos em Portugal. Neste estudo observou-se largas

variações para o teor de sacarídeos pesquisados, variando entre 4.61 g/100 ml (pêssego) e 9.58

g/100 ml (maracujá). A concentração de glucose oscilou entre 1.08 g/100 ml (pêssego) e 2.71 g /100

ml (pera). No entanto, a sacarose foi encontrada em maior quantidade e variou entre 2.61 g/100 ml

(pêssego) e 6.83 g/100 ml (maracujá). O teor de frutose, encontrado variou entre 0.91 g/100 ml

(pêssego) e 6.73 g/100 ml (pera). Na figura 1 é apresentada a comparação entre os valores obtidos

neste trabalho e os publicados na TAC. O valor máximo encontrado neste estudo foi de 9.58 g/100

ml (maracujá) enquanto que o publicado na TAC é 13.4 g/100 ml (maracujá). De um modo geral, os

teores totais de açúcar decresceram em comparação com os dados anteriores.

Este estudo de monitorização indica que as taxas de imposto sobre as bebidas açucaradas

afiguram-se efetivas, também na redução do teor de açúcar presente neste tipo de bebidas.


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Referências

IAN.AF (2017) Inquérito Nacional Alimentar e de Atividade Física (acedido: 15-Janeiro-2018)


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EVALUATION OF THE EFFECT OF ADDITION OF FRESH AND DRIED STARTER CULTURES ON

PHYSICOCHEMICAL AND SENSORY PROPERTIES OF ALHEIRA, A SMOKED SAUSAGE-LIKE PRODUCT

Diana Barros1, Cristina Sobrosa1, Rita Pinheiro1, Susana Fonseca1, Carla Barbosa1, Manuela Vaz

Velho1

1Escola Superior de Tecnologia e Gestão, Instituto Politécnico de Viana do Castelo

Resumo

Alheira is a traditional Portuguese smoked sausage-like product that can be manufactured with

different types of meat and bread.

Biopreservation has gained special prominence due to the possibility to naturally control the

growth of pathogenic and spoilage microorganisms, with a growing interest in the use of lactic acid

bacteria (LAB) and their bacteriocins in food preservation.

This work aimed to ascertain the effect of addition of fresh and dried starter LAB cultures

(Lactobacillus plantarum ST153Ch) on the physicochemical and sensory characteristics of alheira.

All samples were produced at industrial level by the meat company partner of the project’s

consortium. Physicochemical characteristics (moisture content, pH, water activity (aw), instrumental

hardness and adhesiveness, instrumental colour (L*, a*, b*)) and sensory evaluation (visual

appearance, odour, texture and taste) of alheira were evaluated along 90 days of storage at 4 C.

An ANOVA with Tukey HSD test was used to investigate significant differences in physicochemical

parameters and Canonical Variables Analysis (CVA) was carried out to discriminate groups of

samples in sensory evaluation. Significant differences were observed (p<0,05) in moisture content,

pH, aw, instrumental hardness and adhesiveness and in colour parameters, during storage period.

CVA applied to sensory data, revealed that the panel did not find significant differences in both

inoculated alheira samples compared to the control.

Despite of the addition of fresh and/or dried culture had changed all the physicochemical

characteristics of alheira, those changes were not detected by the panelists, meaning that

biocontrol with Lactobacillus plantarum ST153Ch, fresh or dried, can be applied successfully.

Acknowledgments: NORTE-01-0247-FEDER-017634 "DEM@BIOFUMADOS- Biosmoked Demonstrator-

Tradition vs Quality- production of Portuguese traditional cured and smoked


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ANTIOXIDANT AND CYTOTOXIC EFFECTS OF Salicornia ramosissima EXTRACTS IN CANCER CELLS

Maria João Barroca1,2, Ana Lúcia Batista de Carvalho1, Joana Romano Dias2, Marta Clemente2,

Aida Moreira da Silva1,2

1Molecular Physical-Chemistry, R&D Unit, Department of Chemistry, University of Coimbra

2Instituto Politécnico de Coimbra, ESAC

Abstract

The annual glasswort Salicornia genus (Chenopodiaceae) is a globally distributed halophyte, being

found on every continent except in Antarctica. This plant is characterized by succulent, articulated

and leafless stems (Flowers and Colmer, 2015).

Furthermore, this halophyte plant has shown to be a promising functional food, given its high

nutritional value in terms of natural minerals, dietary fiber and many bioactive compounds that

confer important biological properties (Essaidi et al., 2013). Due to their nutritional benefits and

functional properties, Salicornia genusis currently receiving a renewed interest in food and

pharmaceutical markets. For instance, it can be processed into dried powder or liquid extract forms

and used as additives in food and nutraceutical products.

The aim of this study was to determine the antioxidant and anticancer activities of aqueous extract

of S. ramosissima. In this study the total phenolic content was estimated and the antioxidant

capacity was measured by DPPH free radical. The extract of S. Ramosissima was tested against

cancer cells lines and the valuation of cell proliferation and cell viability was conducted,

respectively, by the SRB (Sulforrodamine B) and MTT (3-(4,5-dimethylthiazol-2yl)-2,5-

diphenyltetrazolium bromide) assays.

The levels of anticancer and antioxidant capacity and phenolic compounds in the extract of this

Iberian endemic plant set this plant as a new promising source of natural antioxidant, functional

foods and nutraceutics.

Keywords: Salicornia ramosissima, halophyte, antioxidant, phenolic compounds, cytotoxic

https://en.wikipedia.org/wiki/Chenopodiaceae


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Acknowledgments: This work is supported by the European Regional Development Fund (FEDER), through

the partnership agreement Portugal2020 - Regional Operation Program CENTRO2020, under the projects

CENTRO- 01-0145-FEDER-023631: SoSValor and CENTRO-01-0145-FEDER-000007: ReNATURE

References

Essaidi I, Brahmi Z, Snoussi A, Ben Haj Koubaier H, Casabianca H, Abe N, El Omri A, Chaabouni, MM, Bouzouita N. (2013) Phytochemical investigation of Tunisian Salicornia herbacea L., antioxidant, antimicrobial and cytochrome P450 (CYPs) inhibitory activities of its methanol extract, Food Control 32, 125–133. Flowers TJ, Colmer TD. (2015) Plant salt tolerance: adaptations in halophytes. Annals of Botany, 115, 327–331.


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OTIMIZAÇÃO DO PROCESSO TECNOLÓGICO DE PRODUÇÃO DE UM ALIMENTO FERMENTADO A

PARTIR DE SUSPENSÕES AQUOSAS DE MIOLO DE AMÊNDOA

António Pinto 1,2,3, Márcia Félix1 Tiago Ribeiro, Rui Coutinho1

1 Instituto Politécnico de Viseu / Escola Superior Agrária

2Dep. Ecologia e Agricultura Sustentável

3CI&DETS, CITAB, CERNAS

Resumo

Os alimentos elaborados a partir de substratos vegetais, que devido à sua composição nutritiva,

permitem o crescimento de bactérias láticas, têm assumido nos últimos anos cada vez mais

aceitação por parte dos consumidores, por diversas razões, entre as quais, se salienta a ausência de

lactose.

De entre os diversos substratos vegetais fermentáveis por bactérias láticas, as suspensões aquosas

de miolo de amêndoa, assumem particular importância, quer pela sua riqueza nutritiva, sabor e

aroma muito sui generis, quer pela possibilidade de diversificar a oferta, dos produtos derivados da

cultura da amendoeira, com mais-valias económicas, óbvias, para os produtores de amêndoa.

Acontece que, no final da fermentação lática destas suspensões aquosas, obtém-se um alimento,

que mantém a sua qualidade organolética, mas que em termos físicos, nomeadamente, na

consistência, apresenta um grande dessoramento, que para além de prejudicar o aspecto visual,

diminui o rendimento e o respectivo valor nutritivo (Figura 1).

Figura 1. Aspeto do dessoramento (acumulação de água no fundo dos copos).

Confrontados com este problema no processo de fabrico, tentámos desenvolver estudos

conducentes à resolução deste dessoramento, que resulta do facto de a água que é utilizada na


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preparação da suspensão aquosa (miolo de amêndoa e água na proporção de 20% p/v) não ficar

ligada à fase sólida (coagulação) no final do processo.

Neste sentido e, durante cerca de um ano (meados de 2016 a meados de 2017), nos laboratórios da

ESAV, conseguimos selecionar os ingredientes e respectivas quantidades, que foram adicionadas à

suspensão aquosa do miolo de amêndoa, e que permitiram capturar a água fazendo com que esta

ficasse ligada à parte sólida, obtendo-se assim, um produto de coagulação homogénea e muito

cremoso, como mostra a Figura 2.

Figura 2. À esquerda o problema. À direita o problema resolvido.

No processo fermentativo foi utilizado como “Starter” o produto liofilizado da marca MIDZU,

elaborado na Alemanha, constituído pelas espécies Streptococcus thermophilus, Lactobacillus

delbruekii, subsp. bulgaricus, Lactobacillus acidophilus e Bifidobacterium spp., aplicado à razão de

25 g por litro de suspensão aquosa de miolo de amêndoa. A fermentação láctica foi conduzida

numa estufa à temperatura de 42 ºC, durante 7 horas.

Este trabalho e os seus resultados foram apresentados ao 14º Poliempreende Regional do Instituto

Politécnico de Viseu, como PROJETO ALMONDPOWER, tendo sido galardoado com o 1º prémio. A

equipa deste projecto tenciona patentear esta inovação no processo tecnológico, pelo que não

divulgamos quais os ingredientes utilizados e quais as suas concentrações. Podemos no entanto

adiantar que se trata de ingredientes naturais obtidos de vegetais e/ou microrganismos.

Palavras - chave: Amêndoa, Bactérias láticas, Fermentação.


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INFLUENCE OF ENVIRONMENTAL AND POLITICAL DETERMINANTS ON FOOD CHOICES IN A

SAMPLE OF PORTUGUESE POPULATION

Ana Cristina Ferrão1,2, Raquel Guiné1,2, Paula Correia1,2, Manuela Ferreira3



3CI&DETS Research Centre, Polytechnic Institute of Viseu, Portugal

Abstract

Food choices are a complex system and are influenced by many factors, namely environmental,

socioeconomic, biological cultural, political, cognitive and affective factors, as well as sensory

perceptions (European Food Information Council, 2004; Monteleone et al., 2017; Sleddens et al.,

2015). It is well known that current human natural resource usage exceeds the planetary limits

(Aschemann-Witzel, 2015; Steffen et al., 2015). Hence, there is an increasing concern regarding the

impacts of food choices on the environment, leading to a renewed interest in the concept of

environmentally sustainable diets (Sautron et al., 2015; Seo et al., 2016). Furthermore, consumers

are more concerned about the origin of the food products they consume, animal welfare, human’s

right and the environmental sustainability of their diets (Bazzani et al., 2017; Birch et al., 2018;

Kjærnes, 2012; la Lama et al., 2017).

The aim of this study was to investigate the extent to which environmental and political

determinants influence people’s food choices in a sample of the Portuguese population. It was also

analysed how some sociodemographic factors and special food regimens affected the

environmental and political determinants underlying the participants’ food choices.

This cross-sectional study was undertaken by means of a questionnaire on a non-probabilistic

sample of 1314 participants. The data was collected among a sample of the Portuguese population

and measured in what extension people’s food choices were influenced by environmental and

political determinants, on a scale ranging from -2 to +2, which could be interpreted as follows: [-2.0

; -1.5[ - food choices not at all influenced by environmental and political determinants; [-1.5 ; -0.5[ -

food choices not influenced by environmental and political determinants; [-0.5 ; 0.5[ - food choices

slightly influenced by environmental and political determinants; [0.5 ; 1.5[ - food choices influenced


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by environmental and political determinants; [1.5 ; 2.0] - food choices strongly influenced by

environmental and political determinants.

From the sample at study, it was observed that, in general, the participants’ food choices were

influenced by environmental and political determinants (mean scores between 0.5 and 1.5). The

exceptions were for the participants who lived in rural areas (0.48 ± 0.04), those who had a

professional activity or studies related to nutrition (0.45 ± 0.11), the fruitarians (0.33 ± 0.48) and

also the participants who followed other specific food regimens that were not mentioned in the

questionnaire (0.49 ± 0.13). For these participants, their food choices were only slightly influenced

by environmental and political determinants (mean values between -0.5 and 0.5).

The results of the parametric tests revealed that significant differences existed between age groups

(p = 0.001), genders (p = 0.047), levels of education (p = 0.000), living environments (p = 0.000),

professional status (p =0.000) and also regarding the areas of work or studies (p = 0.000). There

were also found significant differences between the participants who were responsible for buying

their own food and the ones who were not (p = 0.000). However, there were no significant

differences regarding the participants’ food regimens (p = 0.104). Considering all the variables

under study, the highest average scores were for the seniors (1.07 ± 0.05), men (0.81 ± 0.50), those

who had a university degree (0.87 ± 0.02), the participants who lived in an urban area (0.86 ± 0.02),

the retired (0.99 ± 0.06), the ones that were responsible for buying their own food (0.81 ± 0.51), the

participants that had a professional activity or studies related to agriculture (0.85 ± 0.10) and also

for the participants who followed a flexitarian dietary regimen (0.94 ± 0.13). Nonetheless, in none

of the cases the participants’ food choices were strongly influenced by environmental and political

determinants (mean scores between 1.5 and 2.0).

Hence, this work allowed concluding that the sociodemographic factors influence people’s concerns

about the environmental and political impacts of their eating patterns. The results that were

obtained in this study are very important to develop more efficient strategies that can increase

people’s awareness about this subject.

References

Aschemann-Witzel J. (2015). “Consumer perception and trends about health and sustainability: trade-offs and synergies of two pivotal issues”, Current Opinion in Food Science, 3, 6–10. Bazzani C, Caputo V, Nayga RM and Canavari M. (2017). “Revisiting consumers’ valuation for local versus organic food using a non-hypothetical choice experiment: Does personality matter?”, Food Quality and Preference, 62, 144–154.


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Birch D, Memery J and de Silva KM. (2018). “The mindful consumer: Balancing egoistic and altruistic motivations to purchase local food”, Journal of Retailing and Consumer Services, 40, 221–228. European Food Information Council. (2004). “Why do we eat what we eat: Food choice - a complex behaviour”, Food Today. Kjærnes U. (2012). “Ethics and Action: A Relational Perspective on Consumer Choice in the European Politics of Food”, Journal of Agricultural and Environmental Ethics, 25 (2), 145–162. la Lama MGC, Estévez-Moreno LX, Sepúlveda WS, Estrada-Chavero MC, Rayas-Amor AA, Villarroel M and María GA. (2017). “Mexican consumers’ perceptions and attitudes towards farm animal welfare and willingness to pay for welfare friendly meat products”, Meat Science, 125, 106–113. Monteleone E, Spinelli S, Dinnella C, Endrizzi I, Laureati M, Pagliarini E, Sinesio F, Gasperi F, Torri L, Aprea E, Beiletti LI, Bendini A, Braghieri A, Cattaneo C, Cliceri D, Condelli N, Cravero MC, del Caro A, di Monaco R, drago S, Favotto S, Fusi R, Galassi L, Gallina TT, Garavaldi A, Gasparini P, Gatti E, Masi C, Mazzaglia A, Moneta E, Piasentier E, Piochi M, Pirastu N, Predieri S, Robino A, Russo F, Tesini F. (2017), “Exploring influences on food choice in a large population sample: The Italian Taste project”, Food Quality and Preference, 59 (Supplement C), 123–140. Sautron V, Péneau S, Camilleri GM, Muller L, Ruffieux B, Hercberg S and Méjean C. (2015). “Validity of a questionnaire measuring motives for choosing foods including sustainable concerns”, Appetite, 87, 90–97. Seo S, Ahn H-K, Jeong J and Moon J. (2016). “Consumers’ Attitude toward Sustainable Food Products: Ingredients vs. Packaging”, Sustainability, 8(10), 1073. Sleddens EFC, Kroeze W, Kohl LFM, Bolten LM, Velema E, Kaspers PJ, Brug J, Kremers SPJ. (2015). “Determinants of dietary behavior among youth: an umbrella review”, The International Journal of Behavioral Nutrition and Physical Activity, 12, 7. Steffen W, Richardson K, Rockström J, Cornell SE, Fetzer I, Bennett EM, Biggs R, Carpenter S, Vries W, Wit, CA, Folke C, Gerten D, Heinke J, Mace GM, Persson LM, Ramanathan V, Reyers B, Sörlin S. (2015). “Planetary boundaries: Guiding human development on a changing planet”, Science, 347(6223), 1259855.


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O CARDO COMO MODELO DE VALORIZAÇÃO NA FILEIRA AGROALIMENTAR

Paulo Barracosa1,2,3, Manuela Antunes1, Rui Coutinho1, António Pinto1,2,3,4

1Escola Superior Agrária de Viseu - Instituto Politécnico de Viseu, Viseu, Portugal;

2Centro de Investigação e de Tecnologias Agroambientais e Biológicas (CITAB), Universidade de

Trás-os-Montes e Alto Douro;

3Centro de Estudos em Educação, Tecnologias e Saúde (CI&DETS), IPV;

4 Centro de Estudos em Recursos Naturais, Ambiente e Sociedade (CERNAS),ESAC.

Resumo

O cardo (Cynara cardunculus L.), fruto de uma estratégia de evolução natural em paralelo com a

domesticação e o melhoramento, revela uma natureza altamente heterozigótica, traduzida numa

extensa diversidade fenotípica e genotípica. Estudos moleculares indicam que o cardo selvagem

[var. sylvestris (Lamk) Fiori] tenha dado origem ao cardo cultivado (var. altilis DC) e à alcahofra [var.

sativa Moris, var. scolymus (L.), ssp. scolymus (L.) Hegi] (Sonnante et al., 2007). Em Portugal, o

cultivo do cardo é praticamente inexistente sendo a principal e quase exclusiva vocação a utilização

das suas flores, como coalho vegetal em queijos com Denominação de Origem Protegida (DOP)

(Roseiro et al., 2003). O desafio tem sido conhecer e desenvolver o cardo como uma cultura que se

afirme de futuro, assente em diversos domínios do conhecimento e respeitando a estratégia e a

missão de uma instituição politécnica como um todo, numa região de interior de base tradicional

com potencial empreendedor e inovador. Para que uma região se possa destacar numa

determinada produção do setor agroalimentar, tem que caracterizar e valorizar a opção pelos seus

recursos genéticos, endógenos ou não, na especificidade das condições edafo-climáticas que

definem uma identidade e perspetivem uma oportunidade de marcar a diferença na qualidade da

sua produção. No cardo, a flor assume-se como a força motriz, pela utilização no fabrico de queijos

DOP. Esta utilização é devido à elevada concentração em cardosinas com ação proteolítica, com um

interessante potencial de rentabilidade produtiva e económica e margem de valorização através da

caracterização exaustiva e padronização da qualidade dos seus compostos bioativos, que permitirá

constituir uma matéria-prima com aplicações diversificadas nas indústrias agroalimentar, cosmética

e farmacêutica. Esta espécie é um dos exemplos de referência no que concerne à sua capacidade

produtiva multifuncional. As raízes possuem um elevado teor de inulina, um composto com ação

probiótica na alimentação humana (Raccuia e Melilli, 2004). As folhas são órgãos ricos em


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polifenóis com propriedades antioxidantes usadas como função diurética, hepatoprotetora e

colagoga, apresentando alguns efeitos coleréticos e antidiabéticos (Lattanzio et al., 2009). As

sementes são ricas em óleo com características ótimas para consumo humano e biodiesel

(Férnandez et al., 2006). Os caules, para além dos compostos bioactivos, possuem um elevado teor

de lenhina e hemicelulose (Dulyanska et al., 2017). Outras vertentes estão a ser desenvolvidas

aproveitando a diversidade morfológica e fitoquímica, aliadas a uma elevada resistência e

adaptação a diversos tipos de stresse (CYN.STRESS). Para além da sua capacidade intrínseca, o

cardo é uma espécie que pode valorizar outras culturas, seja na produção especializada de

cogumelos (CYN.MYCO), na ação biocida e proteção de outras culturas que permitem o

desenvolvimento de novos produtos e conceitos agroalimentares saudáveis, exclusivos e

inovadores, nutricionalmente mais evoluídos, num processo produtivo que respeita a preservação e

valorização do ambiente (CYN.DÃO). É a produção agrícola que, na fileira agroalimentar, suporta

toda a pirâmide de valorização da produção e transformação. Produzir com uma qualidade

diferenciada de forma eficiente e sustentável perspetivando as alterações climáticas são requisitos

obrigatórios para o sucesso na agricultura de futuro. Para concretizarmos este desígnio temos que

produzir com menos recursos e meios, ter menos desperdícios e retirar mais dividendos

económicos pela aplicação especializada dos mais diversos compostos bioativos existentes nos

diversos componentes da biomassa vegetal. A caracterização, seleção e melhoramento dos

recursos genéticos permitem a criação das melhores características para a planta, tendo como

objetivo as suas vocações mais específicas, adaptadas à realidade produtiva de cada região

(Barracosa et al., 2018). No caso do cardo, este conceito aplica-se a todas as regiões que usem as

suas flores em extratos coagulantes para o fabrico de queijos DOP que, de acordo com os

respetivos cadernos de especificações os ingredientes deverão ser oriundos das regiões

demarcadas. Para além destes casos, atualmente, regista-se uma tendência mundial crescente para

a produção e consumo de queijo, privilegiando a utilização de coalhos de proveniência vegetal em

detrimento de outros de origem animal ou biotecnológica, o que amplifica o potencial produtivo do

cardo em Portugal. O projeto Cynatura, tem como objetivo criar soluções inovadoras com

assinatura no cardo, através do conhecimento técnico-científico multidisciplinar numa espécie com

vocações e aplicações múltiplas que, ao promover a valorização nutricional e alimentar, a saúde e

bem-estar e a sustentabilidade ambiental pode afirmar-se como uma cultura de futuro para muitas

das regiões do nosso território. Este projeto procura estimular o desenvolvimento de conhecimento

científico aplicado entre departamentos e unidades orgânicas do IPV e entre politécnicos, para


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além de outras instituições referência a nível mundial para que possa ser utilizado com criatividade

e inovação, primordialmente pelas empresas da região.

Agradecimentos: Os autores agradecem ao projeto PRODER-18648-02009975 (1/01/2011-31/03/2015); ao

FEDER/COMPETE/POCI–Programa Operacional de Competitividade e Internacionalização Operacional

(Projeto POCI-01-0145-FEDER-006958), à Fundação para a Ciência e a Tecnologia (FCT, Portugal) pelo apoio

ao projeto UID/AGR/04033/2013 e ao projeto PROJ/CI&DETS/CGD/0001/CYN.STRESS. Os autores agradecem

ao Prof. Doutor Jorge Martins e ao Nuno Ferreira do Departamento de Madeiras/ESTGV, à Prof. Doutora

Luísa Paula Valente e Eng. Yuliya Dulyanska do Departamento de Ambiente/ESTGV), Manuela Alves

(CYN.DÃO) e Isabel Cardoso (CYN.STRESS) da ESAV por toda a colaboração e trabalho desenvolvidos.

Referências

Barracosa P, Oliveira J, Barros M, Pires E. (2018) Genetic Resources and Crop Evolution. 65, 17–28. Dulyanska Y, Esteves B, Barracosa P, Domingos I, Ferreira J, Teixeira de Lemos L., Cruz-Lopes L (2017). Liquefaction optimization of Cynara cardunculus L. Agriculture & Food. 5, 302-308. Fernández J, Curt MD, Aguado PL. (2006) Industrial application of Cynara cardunculus L. for energy and other uses. Industrial Crop and Products. 24, 222-229. Lattanzio V, Kroonb PA, Linsalata V, Cardinali A (2009) Globe artichoke: A functional food and source of nutraceutical ingredients. Journal of Functional Foods. 1, 131 – 144. Raccuia SA, Melilli MG. (2004) Cynara cardunculus L. a potential source of inulin in the Mediterranean environment: screening of genetic variability. Australian Journal of Agricultural Research. 55, 693-698. Roseiro LB, Barbosa M, Ames JM, Wilbey RA. (2003) Cheesemaking with vegetable coagulants-the use of Cynara L. for the production of ovine milk cheeses. International Journal of Dairy Technology, 56 (2), 76-85. Sonnante G, Pignone D, Hammer K. (2007) The Domestication of Artichoke and Cardoon: From Roman Times to the Genomic Age. Annals of Botany. 100, 1095–1100.


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PROTEIN CONTENT, PHYTOCHEMICAL COMPOSITION AND ANTIOXIDANT ACTIVITY OF CHICKPEA

(CICER ARIETINUM L.) GENOTYPES

Sara Laranjeira1, Sara Reis1, Bernardo Leal2, Valdemar Carnide1, Luís Ferreira1, Ana Barros1 &

Guilhermina Marques1

1CITAB – Centre for the Research and Technology for Agro-Environment and Biological Sciences,

University of Trás-os-Montes e Alto Douro (UTAD)

2 Department of Agronomy, University of Trás-os-Montes e Alto Douro (UTAD)

Abstract

Chickpea (Cicer arietinum L.) currently ranks second in the world’s production of grain legumes and

is considered an important source of protein on the human diet since it is readily available and

relatively inexpensive. Besides protein, public recognition of other vital health protective

compounds can be effective for the increase of their consumption.

Based on seed size, shape and colour, two distinct types of chickpea are recognized, kabuli and desi.

The kabuli chickpeas are beige-coloured, with ram’s head shape and usually larger than desi. The

desi are angular and coloured seeds, mainly black, brown and green.

The aim of this study was to determine the protein content, phytochemical composition and

antioxidant activity of 5 genotypes of chickpea kabuli (Flip 99-46c, Flip 98-107c, Flip 97-171c, Flip

94-90c and CHK 4198) and 2 genotypes of chickpea desi (India and Elmo).

According to the Association of Official Analytical Chemists (AOAC) guidelines, grain samples were

dried during 48h at 80 °C for the quantification of total crude protein by Kjeldahl mehod and was

determined by calculating N x 6.25.

The functional composition such as total phenols, ortho-diphenols and total flavonoids was

determined by colorimetric methods. Antioxidant capacity assays were assessed by their radical

scavenging capacity (ABTS and DPPH methods). The results were subjected to an analysis of

variance (ANOVA) followed by Tukey’s test using SPSS statistics 24 software.

Among all genotypes, Flip 97-171c presented the lowest values for total phenols, ortho-diphenols

and antioxidant capacity by the ABTS method, however the protein content was the highest.

Regarding flavonoids, the genotype India showed the highest value, followed by the genotypes Flip

99-46c, Flip 98-107c e Flip 97-171c, even though these genotypes did not show significant statistical


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differences between them. The line Flip 94-90c presented the lowest values, but there were no

significant statistical differences between the lines Elmo and CHK 4198.

Concerning the antioxidant capacity by the DPPH methodology, the genotype CHK 4198 exhibited

the highest value and was statistical significant different from all the genotypes.

The protein content did not reveal statistical significant differences between all genotypes (p >

0.05).

Overall, regarding phytochemical composition, differences can be found between genotypes.

However, when we group genotypes according to chickpea type (desi and kabuli) we cannot detect

a pattern that distinguishes one type from another.

Keywords: kabuli, desi, crude protein, functional composition

Acknowledgment: This work is supported by: European Investment Funds by FEDER/COMPETE/POCI –

Operacional Competitiveness and Internacionalization Programme, under Project POCI-01-0145-FEDER-

006958 and National Funds by FCT – Portuguese Foundation for Science and Technology, under the project

UID/AGR/04033/2013 and European Investment Funds by FEDER/COMPETE/POCI – Operacional


National Funds by FCT - Portuguese Foundation for Science and Technology, under the project PTDC/AGR-

TEC/1140/2014”. The first author also acknowledges the financial support provided by the FCT-Portuguese

Foundation for Science and Technology PD/BD/128271/2017, under the Doctoral Programme “Agricultural

Production Chains – from fork to farm”(PD/00122/2012).


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DESENVOLVIMENTO DE UM PRODUTO INOVADOR: FOLAR DA PÁSCOA DOCE COM RECHEIO

DE NOZ

Ana R. A. Teixeira, Raquel P. F. Guiné


Resumo

Já com vários anos de história, o folar, inicialmente denominado de folore, é um bolo tradicional

conhecido por ser oferecido pelas madrinhas aos seus afilhados no domingo de Páscoa. Surgindo

com uma receita simples baseada em farinha, ovos e água, este bolo tem vindo a sofrer alterações

na receita, chegando mesmo, hoje em dia, a variar de região para região, sendo que existem sítios

em que a única coisa que permanece é o nome e a referência à Páscoa.

Devido ao avanço da tecnologia no setor alimentar, foram surgindo novas formas de apresentar

este bolo, nomeadamente o acréscimo de outros ingredientes na receita (carne, requeijão, etc),

tentando desta forma chamar a atenção pela diferença.

As variedades de folar que existem nem sempre são os mais saudáveis, e por sua vez a população

tem vindo a preocupar-se com a sua alimentação e de certa forma tenta fazer escolhas mais

equilibradas, justificando uma alteração na receita. Esta preocupação com a saúde deve-se, entre

outros, ao aumento do número de pessoas obesas no mundo (Millner, 2014), sendo que a

obesidade está associada a um aumento de risco de doenças crónicas, entre outras (Stefan et al.,

2018).

Na receita modificada utilizou-se um recheio à base de nozes, que ajudam a saciar a fome e

contribuem para um maior controlo das quantidades ingeridas (Rock et al., 2017). O consumo de

nozes diminui significativamente o risco de doenças cardiovasculares, e na sua composição as nozes

contêm ácido linoleico, compostos fenólicos e tocoferol, conhecidos pelas suas propriedades

antioxidantes, que lhe conferem um grande valor a nível nutricional (Odeja-Amador et al., 2018).

Desta forma, a criação de um folar da Páscoa com um recheio de noz revelou-se diferente porque

para além de possuir novas características a nível nutricional, foi-lhe atribuída uma nova textura,

mais saborosa e cremosa, Figura 1, não presente nos restantes folares que se encontram à venda.


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Figura 1. Fatia do Folar doce da Páscoa com o recheio de nozes.

Referências

Millner J. (2014) Obesity problem becomes a worldwide phenomenon. NewScientist, 221(2951), 5. Ojeda-Amado RM, Salvador MD, Gómez-Alonso S, Fregapane G. (2018) Characterization of virgin walnut oils and their residual cakes producedfrom different varieties. Food Research International, 108, 396-404. Rock CL, Flatt SW, Barkai H-S, Pakiz B, Heath DD. (2017) A walnut-containing meal had similar effects on early satiety, CCK, and PYY, but attenuated the postprandial GLP-1 and insulin response compared to a nut-free control meal. Appetite, 117, 51-57. Stefan N, Häring H-U, Schulze MB. (2018) Metabolically healthy obesity: the low-hanging fruit in obesity treatment? The Lancet - Diabetes & Endocrinology, 6(3), 249-258.


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ANTIOXIDANT CAPACITY, TOTAL POLYPHENOLS AND NUTRITIONAL VALUE OF AZOREAN

LEPIDIUM SATIVUM SEEDS

Elisabete Lima1,2, Lisete Paiva1, Jorge Medeiros1, José Baptista1,2

1Biotechnology Centre of Azores (CBA), University of Azores

2Institute of Agricultural and Environmental Research and Technology (IITAA), University of Azores

Abstract

Epidemiological studies have demonstrated that regular consumption of some plant materials is

associated with low risk of chronic diseases related to oxidative stress and may also enhances the

general health benefits. As part of our research on the Azorean plants potential for food and

pharmaceutical industries, this study investigates the antioxidant properties, the total phenolic

content (TPC) and the biochemical composition (proteins, fiber and lipids) of the Azorean Lepidium

sativum Lin. seeds (ALsS) used in Azores Islands (Portugal) for arthritis diseases treatment

(Baptista et al., 2002). The antioxidant capacity of ALsS methanol extract, measured by DPPH (2,2-

diphenyl-1-picrylhydrazyl) free radical scavenger activity (FRSA) method (Rainha et al., 2011), using

the butylated hydroxyltoluene (BHT) as a reference sample, showed the FRSA values of 65.5±1.99%

and 77.9±1.34%, respectively, after 30 min of reaction time. The TPC, determined as described by

Rainha et al. (2011), was 9.88±0.37 mg of gallic acid equivalents per g of methanol extract dry

weight (DW). The crude protein, crude fiber and total of lipids content, determined according to

the AOAC methods (AOAC, 1990), were 24.35±1.52%, 26.02±1.48% and 27.05±1.05% of seeds DW,

respectively. The results of this study revealed that ALsS presented a significant amount of phenolic

compounds, which may contribute to their high antioxidant activity, and is also a good source of

protein, fiber and lipids. In conclusion, ALsS can play an important role as a health-promoting

antioxidant agent showing economical potential as a dietary supplement and/or to use in

nutraceutical industry.

References

AOAC (1990). Official methods of analysis of AOAC international, 14th edition. AOAC: Washington, DC, USA. Baptista J, Medeiros J, Viveiros P. (2002). Pharmacological investigation of the Azorean Lepidium sativum (L.) seeds as an anti-rheumatic phytonutrient. Açoreana, 9(4), 399-414. Rainha N, Lima E, Baptista J. (2011) Comparison of the endemic Azorean Hypericum foliosum with other Hypericum species. Antioxidant activity and phenolic profile. Natural Product Research, 25(2), 123-135.


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INFLUENCE OF THE MICRO-OXYGENATION STRATEGY AND WOOD SEASONING ON CHEMICAL AGE

PARAMETERS IN RED WINES AGEING WITH Q. PYRENAICA STAVES

Rosario Sánchez-Gómez, Ignacio Nevares, Ana M. Martínez-Gil, Luis Miguel Cárcel, María del Alamo-

Sanza

Grupo UVaMOX, E.T.S. Ingenierías Agrarias, Universidad de Valladolid, España

Abstract

The use of alternative oak products (AOP) for wine aging is a common practice to provide wines

with a wood character. These are products of different sizes, such as chips, cubes and staves,

among others, of the woods most commonly used in cooperage: American oak (Q. alba) and French

oak (Q. petraea and even, Q robur). Wood of Q. pyrenaica has proven to have suitable properties

for wine ageing process. However, the forest available for the barrel making from this particular

type of tree is very limited. Nevertheless, it is highly advisable to use this kind of wood in order to

manufacture alternative oak products (Gallego et al., 2012). Previous researches have

demonstrated the need to adapt the treatments in cooperage (seasoning and toasting) to ensure

the maximum expression of their characteristics in contact with the wine, since these processes

affect determinately to their chemical composition and wine ageing (Cadahía et al., 2003;

Fernandez de Simón et al., 2010).

The ageing process of red wines is determined by the type of oak wood used and by the entry of

oxygen into the wine that occurs during aging (Del Álamo et al., 2010), hence, when ageing process

is carried out with AOP’s is essential to use an active micro-oxygenation (MOX, adding small doses

of oxygen constantly over time), which depends on the wine, the type of product and the wood

botanical. Due to the fact that the active micro-oxygenation improves the wine characteristics, the

oxygen dosage added must be that which the wine is able to consume.

The objective of this work was to study the effect on the chemical age and copigmentation in wines

aged with staves from Q. pyrenaica Willd, previously submitted to three different seasoning:

traditional, accelerated1 and accelerated2. Wines were treated with two different strategies of

fixed micro-oxygenation (MOX): 3 and 5 mL/L.month.

The wine consumed oxygen was significantly affected by the three factors studied (ageing time,

seasoning and micro-oxygenation), both, individual and their interactions. Among them, the wine


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ageing with accelerated2 seasoning staves consumed less oxygen at the end of the process,

whereas the consumed oxygen was similar in wines treated with staves from traditional and

accelerated2 seasoning. Regarding the chemical age parameters, defined as i (relation between

polymeric pigments and wine anthocyanin content), ii (relation between polymeric pigments and

wine anthocyanin ion flavilium form) and i/ii (relation between anthocyanin in the form of flavilium

with wine anthocyanins), these were significantly influenced by individual factors such as seasoning

of wood and ageing time, and by interaction of ageing timeseasoning, ageing timemicro-

oxygenation and seasoningmicro-oxygenation.

References

Cadahía E, Fernández de Simón B, Jalocha J. (2003) Volatile compounds in Spanish, French, and American oak woods after natural seasoning and toasting. Journal of Agricultural and Food Chemistry, 51(20), 5923-5932. Del Álamo M, Nevares I, Gallego L, Fernández de Simón B, Cadahía E. (2010) Micro-oxygenation strategy depends on origin and size of oak chips or staves during accelerated red wine aging. Analytica Chimica Acta, 660(1-2), 92-101. Fernández de Simón B, Cadahía E, del Álamo M, Nevares I. (2010) Effect of size, seasoning and toasting in the volatile compounds in toasted oak wood and in a red wine treated with them. Analytica Chimica Acta, 660(1-2), 211-220. Gallego L, Del Alamo M, Nevares I, Fernández JA, De Simón BF, Cadahía E. (2012) Phenolic compounds and sensorial characterization of wines aged with alternative to barrel products made of Spanish oak wood (Quercus pyrenaica Willd.). Food Science and Technology International, 18(2), 151-165.


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COMPARISON BETWEEN MILK, YOGURT AND NON-DAIRY MILK CONSUMED IN PORTUGAL

Inês Delgado1,2, Inês Coelho1,2, Marta Ventura1,3, Sara Rodrigues4, Marta Ferreira4,

Isabel Castanheira1

1 Food and Nutrition Department, National Institute of Health Doutor Ricardo Jorge, Portugal

2 Chemical Engineering Department, Instituto Superior Técnico, Portugal

3 MARE - Marine and Environmental Sciences Centre, Dep. de Ciências e Engenharia do Ambiente,

Faculdade de Ciências e Tecnologia da Universidade Nova de Lisboa, Portugal

4 School of Sciences and Health Technologies, Lusófona University, Portugal

Abstract

Iodine is an essential trace element and its nutritional importance is well established. It is required

for the synthesis of the thyroid hormones thyroxine and its active form T3, as well as the precursor

iodotyrosines. The major role of thyroid hormones is related to the growth and development of the

body. Iodine deficiency is the most common cause of preventable mental impairment. Chronic

iodine deficiency can lead to disorders which include mental impairment and retardation, and

formation of goiter (thyroid dysfunction), an enlargement of the thyroid gland which implies

inadequate thyroid hormones production (Rohner et al., 2014). Recently EFSA and WHO established

150 µg per day as the adequate iodine daily intake (EFSA Panel on Dietetic Products, 2014; World

Health Organisation and Food and Agriculture Organization of the United Nations, 2004).

Food is the largest natural source of iodine. Dairy products are one of the major iodine suppliers,

because of dairy-farming practices that contribute to its high iodine content (Leufroy et al., 2015).

In literature the contribution of dairy products has been estimated between 25 % and 70 % of the

daily iodine intake (van der Reijden et al., 2017). Nowadays, several people are substituting dairy

products for non-dairy milks. For example, people with allergy or lactose intolerance. This work

aims to determine the iodine content in dairy products and compare them with non-dairy milks.

Samples of milk, yogurt and non-dairy milk consumed in Portugal were selected. In total, 41

samples were analyzed in triplicate. Iodine contents were determined using inductively coupled

plasma-mass spectrometry (ICP-MS) after alkaline extraction assisted by a heating block.


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The preliminary results are presented in Figure 1. As can be seen, there variation between brands is

a high, ranging from 91.2 to 367 μg/L. Similar results (17 - 365 μg/L) were reported by other authors

(Dahl et al., 2003).

Figure 1. Iodine content in eight different brands of milk

Comparing between dairy products and non-dairy milks revealed a large variation. Non-dairy milks

present about 60 times less iodine than dairy products. These results are in agreement with the

literature (Bath et al., 2017).

For people with lactose intolerance, allergic to milk, or under voluntary restrictive diets as vegans

the alternative to dairy products may be non-dairy milks, with iodine fortification. This fortification

is necessary so that the recommended nutrient intake of iodine can be supplied.

In conclusion these results combined with consumption data are a contribution to estimate a real

intake of dietary iodine of Portuguese population.

References Bath, S.C., Hill, S., Infante, H.G., Elghul, S., Nezianya, C.J., Rayman, M.P., 2017. Iodine concentration of milk-alternative drinks available in the UK in comparison with cows’ milk. Br. J. Nutr. 118, 525–532. https://doi.org/10.1017/S0007114517002136 Dahl, L., Opsahl, J.A., Meltzer, H.M., Julshamn, K., 2003. Iodine concentration in Norwegian milk and dairy products. Br. J. Nutr. 90, 679. https://doi.org/10.1079/BJN2003921 EFSA Panel on Dietetic Products, N. and A., 2014. Scientific Opinion on Dietary Reference Values for iodine. EFSA J. 12, 3660. https://doi.org/10.2903/j.efsa.2014.3660 Leufroy, A., Noël, L., Bouisset, P., Maillard, S., Bernagout, S., Xhaard, C., de Vathaire, F., Guérin, T., 2015.

0

50

100

150

200

250

300

350

400

Milk 1 Milk 2 Milk 3 Milk 4 Milk 5 Milk 6 Milk 7 Milk 8

µg/L


5th June 2018 233

Determination of total iodine in French Polynesian foods: method validation and occurrence data. Food Chem. 169, 134–140. https://doi.org/10.1016/j.foodchem.2014.07.142 Rohner, F., Zimmermann, M., Jooste, P., Pandav, C., Caldwell, K., Raghavan, R., Raiten, D.J., 2014. Biomarkers of Nutrition for Development - Iodine Review. J. Nutr. 144, 1322S–1342S. https://doi.org/10.3945/jn.113.181974 van der Reijden, O.L., Zimmermann, M.B., Galetti, V., 2017. Iodine in dairy milk: Sources, concentrations and importance to human health. Best Pract. Res. Clin. Endocrinol. Metab. 31, 385–395. https://doi.org/10.1016/j.beem.2017.10.004 World Health Organisation, Food and Agriculture Organization of the United Nations, 2004. Vitamin and mineral requirements in human nutrition.


5th June 2018 234

DIFFERENCES IN ANTIOXIDANT ACTIVITY OF TWO VARIETIES OF PINE NUT SEEDS GROWN IN

PORTUGAL

Mariana M. Ribeiro1,2, Andreia Rego1,2, Isabel Castanheira1

1Department of Food and Nutrition, National Institute of Health Doutor Ricardo Jorge

2 Chemical Engineering Department, Instituto Superior Técnico

Abstract

Antioxidants are a field of food science and nutrition which is under close attention - is among the

most studied subject in these areas - for their key role in maintaining homeostasis, protecting

cellular components and their functions, and reducing oxidative stress (Cömert and Gökmen, 2018).

Food can be a source of several compounds with antioxidant activity. There are several studies

demonstrating proportionality between the consumption of antioxidant compounds through diet

and the decrease in the incidence of certain pathologies.

It is known that pine nut seeds are important sources of various antioxidant compounds (Xiao-Yu Su

et al., 2009). Comparing to other nut kernels (such as walnut, hazelnut, peanut and almond) pine

nut is third with highest antioxidant capacity (Delgado et al., 2010).

Two varieties of pine nut seeds (Selected Pine Nut, SPN and Regular Pine Nut, RPN) cultivated in

Portugal have been investigated for its antioxidant activity and for its Total Phenolic Content (TPC).

The difference between them is that one is announced to be from a higher quality and the other

from a regular quality, with a huge difference at the market value.

In this work, the total phenols of the pine nut seeds extract were determined by the Folin-Ciocalteu

method. The potential of the extract to neutralize reactive species was evaluated by the assay with

2,2-diphenyl-1-picrylhydrazyl (DPPH).

Table 1. The DPPH radical scavenging activity and TPC of SPN and RPN samples.

IC50 (mg/ml)

TPC (mg eq. Gallic acid/g sample)

SPN 10.85 a±0,3 0.246a±0.02

RPN 12.89b±0,7 0.173b±0.01 a,b

means in the same column with different letters are significantly different by T-test, p <0.05


5th June 2018 235

Results are presented in table 1. The higher antioxidant activity was observed for SPN and the

highest phenol content was detected also in this sample. Comparing to other kernel nuts, pine nut

demonstrate remarkable antioxidant activity and high content of phenolic compounds (Cömert and

Gökmen, 2018). As for the comparison between the different pine nut varieties, the results point

out that a more careful manufacture preserves the antioxidant activity and, in this sense, adds

functional value to the pine nut seeds.

This study demonstrated that pine nuts seeds grown in Portugal exhibit high antioxidant activity

with a great potential to be incorporated in food products to promote human health.

References

Cömert ED, Gökmen V. (2018) Evolution of food antioxidants as a core topic of food science for a century. Food Research International, 105, 76-93 Delgado T, Malheiro R, Pereira JA, Ramalhosa E. (2010) Hazelnut (Corylus avellana L.) kernels as a source of antioxidants and their potential in relation to other nuts. Industrial Crops and Products, 32, 621–626. Su XY, Wang ZY, Liu JR. (2009) In vitro and in vivo antioxidant activity of Pinus koraiensis seed extract containing phenolic compounds. Food Chemistry, 117, 681–686.


5th June 2018 236

DESENVOLVIMENTO DE UM PRODUTO INOVADOR: BEIJINHOS DAS CALDAS DE CHOCOLATE

Ana M. N. Oliveira, Raquel P.F. Guiné


Resumo

Os Beijinhos das Caldas da Rainha fazem parte da gastronomia típica da região. A história da sua

produção está ligada a uma das freguesias da cidade, onde nasceram as irmãs Rosalina e Gertrudes

Carlota. Estas duas senhoras, doceiras na Corte, decidiram começar a vender os famosos doces no

largo do Hospital Termal, em Caldas da Rainha. Desde desse tempo os beijinhos tornaram-se a

imagem da cidade. São uma forte atração a algumas das pastelarias da cidade, principalmente as

pastelarias da Rua da Liberdade, que liga a famosa praça da fruta com o largo do Hospital Termal.

Estes beijinhos são pequenas bolas cobertas com calda de açúcar que se desfazem na boca, são

ocos por dentro tornando-se suaves e muito apreciados. A massa é composta por farinha, água,

margarina, ovos e fermento, e a cobertura é de açúcar.

O excesso de açúcar no sangue é um fator de risco para várias doenças não transmissíveis, tais

como obesidade, colesterol alto, hipertensão, etc, sendo por isso importante tentar evitar o

consumo excessivo de açúcar. Neste seguimento, o objetivo deste trabalho foi substituir o açúcar

da cobertura por ingredientes não tão nocivos à saúde, e a escolha recaiu sobre chocolate preto e

leite sem lactose.

O chocolate é consumido em todo o mundo e normalmente é considerado “não saudável”, mas por

outro lado, se o chocolate for negro, com alto teor de cacau, até terá benefícios para a saúde

(Marsh et al., 2017). O chocolate preto é feito de açúcar, licor de cacau e manteiga de cacau, e tem

um efeito benéfico, pois a sua ingestão ajuda na redução e oxidação do colesterol LDL (“mau

colesterol”) e aumento do colesterol HDL (“bom colesterol”) (Mrmošanin et al., 2018).

Os produtos lácteos, e o leite em particular, desempenharem um papel importante na alimentação

humana, pois são ricos em minerais, vitaminas e proteínas (Ohlsson et al., 2017). Foi utilizado leite

sem lactose devido ao aumento do número de pessoas intolerantes à lactose e por ser um leite

quase isento de gordura.

A conjunção do chocolate preto e do leite sem lactose deu origem à cobertura destes beijinhos

modificados, como se pode observar na figura 1.


5th June 2018 237

Figura 1. Beijinhos com cobertura de Chocolate.

Para a concretização do objetivo foram realizadas várias experiências, até que se obtivesse um

produto com sabor agradável, textura adequada e características organolépticas desejáveis.

Referências

Marsh CE, Green DJ, Naylor NH, Guelf KJ. (2017) Consumption of dark chocolate attenuates subsequent food intake compared with milk and white chocolate in postmenopausal women. Appetite, 116, 544-551. Mrmošanin JM, Pavlović AN, Krstić JN, Mitić SS, Tošić SB, Stojković MB, Micić RJ, Đorđević MS. (2018) Multielemental quantification in dark chocolate by ICP OES. Journal of Food Composition and Analysis. 67, 163-171. Ohlsson JA, Johansson M, Hansson H, Abrahamson A, Byberg L, Smedman A, Lindmark-Månsson H, Lundh A. (2017) Lactose, glucose and galactose content in milk, fermented milk and lactose-free milk products. International Dairy Journal. 73, 151-154.










5th June 2018 238

NEW WAYS OF ENRICHING DESERTS RECIPES USING INGREDIENTS WITH HIGH NUTRITIONAL VALUE: THE USE OF SWEET POTATO

Filipe Leonor, Cláudia Azevedo, Manuela Guerra

Escola Superior de Hotelaria e Turismo do Estoril (ESHTE)

Corresponding author: [email protected]

Abstract

Nutrition is a concern nowadays and people are now more aware then ever when it comes to what

one should or not eat in order to stay healthy. However it is not always easy to cut on some food

items such as sugar-based goods. Regarding this situation the food industry is constantly looking to

develop new products that satisfy consumers’ needs (Volp et al., 2008).

This study aimed at exploring new ways of enriching deserts’ recipes using ingredients with high

nutritional value such as the sweet potato.

Literature was reviewed concerning the types of sweet potato, the physical properties of its

carbohydrates (Murphy, 2000), β-carotene and anthocyanin contents. Also, the advantages and

disadvantages of these main components were discussed (McGee, 2004) and a creation of a

Portuguese custard recipe was developed as a base guideline to be potentially used in the food

industry.

Certain limitations were considered regarding the preservation of anthocyanin such as its sensitivity

to high temperatures. As for β-carotene it might lose its nutritional benefits with long freezing

periods. Nevertheless, it was possible to develop a base recipe which takes maximum advantage of

the cooking properties and nutritional value of the sweet potato.

References

McGee H. (2004) Food & Cooking: an Encyclopedia of Kitchen Science, History and Culture. London: Hodder and Stoughton Ltd. Murphy P. (2000) Handbook of hydrocolloids. Cap.3 Starch. National Starch and Chemical, pp 41-65. Volp A, Renhe ., Barra K, Stringueta P. (2008) Características e propriedades na nutrição e saúde. Flavonóides e antocianinas: características e propriedades na nutrição e saúde. Revista Brasileira de Nutrição Clínica, 23(2), 141-149.



5th June 2018 239

CREME DOCE DE ROSAS PARA BARRAR. ACEITAÇÃO PELO CONSUMIDOR E ADEQUAÇÃO DAS

CARACTERÍSTICAS SENSORIAIS DE DIFERENTES FORMULAÇÕES

Liliana Carvalho1, Rui Vieira1, João Morais1, Bruna Pimentel1, Luis Patarata1,2

1Universidade de Trás-os-Montes e Alto Douro (UTAD)

2Centro de Ciência Animal e Veterinária (CECAV), Quinta dos Prados, 5001-801 Vila Real,

Portugal

Resumo

As flores comestíveis fazem parte da alimentação humana desde a antiguidade, incluindo diferentes

espécies, como rosa, violeta, jasmim, servindo de ingredientes em diferentes refeições, saladas,

alimentos e bebidas. A essência de rosas é tradicionalmente utilizada em cremes, mousses e sumos

de frutas na gastronomia árabe. Apesar de ser um nicho de mercado, as flores comestíveis estão a

ganhar popularidade, como é evidenciado pelo aumento do número de livros, revistas e segmentos

televisivos de culinária sobre flores comestíveis (Roberts, 2014; Fernandes et al., 2017).

O presente trabalho teve como objetivos desenvolver um creme doce de pétalas de rosas para

barrar, estudar a sua aceitação pelo consumidor, assim como determinar as características que

melhor se adequam às suas expectativas.

A formulação de base do creme de barrar, otimizada em ensaio prévios, foi constituída por uma

emulsão (12500 rpm, 18±2 ᵒC) de 50% de shortening vegetal (Crisco, USA), 25% de infusão de

pétalas de rosa (5% de pétalas desidratadas, 5 min em água em ebulição) espessada com 7,5% ou

10 % de pectina vegetal. A emulsão foi depois suplementada com 16% de amêndoa ralada e 9,5%

de açúcar refinado e aromatizada com 15µl/100g de óleo essencial de Rosa damascena M.

(HealthAid, UK), tendo sido corada de cor-de-rosa com 15µl/100g de carmosina a 5% em ácido

acético (Rayner’s, UK). Cada creme foi dividido em duas partes iguais, uma das quais foi

suplementada com 13% de pétalas desidratadas.

Foi realizado um teste com 73 consumidores. A ficha de prova foi constituída por uma pergunta

hed nica, para pontuar numa escala de 9 pontos (em que 1 correspondia ao “detesto” e o 9 ao

“adoro”). Perguntou-se também aos consumidores se estariam dispostos a consumir e a comprar

normalmente o produto. Para avaliar quais as características do produto que poderiam ser

melhoradas para ir de encontro ao que o consumidor considera ideal, fez-se também uma prova


5th June 2018 240

Just About Right (JAR) utilizando uma escala de cinco pontos ” (Van Trijp et al., 2007). As

características utilizadas na ficha de JAR foram definidas pela realização prévia de um grupo focal

com 13 participantes e incluíram: cor; abundância de pétalas; espalhabilidade; textura; cheiro a

rosas; sabor e doçura. Aos consumidores foi apresentado um prato com as quatro amostras

codificadas com um código aleatório de duas letras numa caixa de Petri de 45mm de diâmetro;

forneceram-se tostas de trigo (40*40*8 mm) e facas em plástico para barrar.

Observou-se que as quatros formulações apresentaram avaliações hedónicas (Tabela 1) idênticas

entre si (p>0,05), abaixo do centro da escala, indicando que qualquer uma das variantes do creme

não é particularmente apreciada pelos consumidores. Esta tendência é apoiada pela intenção de

consumo e de compra, que foi manifestada somente por menos de um terço dos participantes. Na

apresentação das penalizações na média hedónica provocadas pela avaliação não ideal das

características (Tabela 1), destacam-se a negrito os valores que correspondem à avaliação feita,

pelo menos, com 20% dos consumidores (Schraidt, 2009). Todas as caracetristicas foram avaliadas

como não ideiais. A cor, espalhabilidae e textura foram avaliadas maioritamente como menos que o

ideal, enquanto que o flavour a rosas penalizou a média hedónica, principalmente por ser

considerado muito intenso. A quantidade de pétalas, o cheiro a rosas e a doçura apresentaram

resultados em ambos os sentidos, havendo consumidores a considerar a caracteristica pouco

intensa e outros demasiado.

Em síntese, apesar da tendência atual de consumo de flores, este produto foi pouco aceite pelo

consumidor. Pelos resultados das provas JAR, observou-se que há alguns aspetos cuja direção de

otimização é clara, para outros, não há uma tendência evidente sobre aquilo que o consumidor

considera ideal. Ainda que se trate de informação informal, obtida pelo feedback verbal dos

consumidores no final das provas, a potencial semelhança deste produto, em termos de aspeto e

aroma, com cremes de cosmética, poderá ter levado os consumidores a ter logo à partida uma

predisposição negativa na sua avaliação.


5th June 2018 241

Tabela 1: Valores médios da avaliação hedónica e análise de penalidades determinadas pela avaliação não

ideal para os atributos analisados nas quatro formulações de creme de rosas para barrar.

Variável Avaliação JAR 7,5% pectina 10% pectina

Sem pétalas

Com pétalas

Sem pétalas

Com pétalas % PMH

% PMH .

% PMH .

% PMH .

Avaliação hedónica (média±dp) 4,76±1,67 4,58±1,57 4,63±1,68 4,85±1,68

Penalidades

Cor Fraca 39,7 0,94

20,5 0,81

43,8 0,62

38,4 1,12

Forte 1,4 3,19

15,1 0,44

0,0

4,1 1,33

Quant. de pétalas Poucas 91,8 1,25

17,8 0,31

90,4 0,56

31,5 1,34

Demasiadas 2,7 3,00

46,6 0,30

2,7 2,20

27,4 0,72

Cheiro a rosas Fraco 45,2 1,44

27,4 0,97

43,8 0,66

30,1 1,13

Forte 34,2 1,31

41,1 0,92

34,2 0,79

42,5 0,61

Espalhabilidade Mole 45,2 0,96

47,9 1,05

53,4 0,52

45,2 1,10

Duro 0,0

0,0

1,4 2,12

1,4 2,69

Flavor a rosas Fraco 17,8 0,85

9,6 1,10

20,5 1,65

19,2 0,87

Forte 46,6 2,16

61,6 1,83

52,1 2,08

47,9 1,18

Doçura Fraca 35,6 1,11

37,0 1,07

41,1 0,83

34,2 0,75

Forte 31,5 0,68

31,5 0,78

27,4 1,06

23,3 1,06

Textura Fraca 41,1 0,51

26,0 0,37

39,7 0,41

37,0 0,19

Forte 8,2 1,25

16,4 0,11

9,6 1,03

8,2 1,00

1Os resultados destacados a negrito resultam de avaliações por, pelo menos 20% dos consumidores.

Referências

Fernandes, L., Casal, S., Pereira, J.A., Saraiva, J.A. Ramalhosa, E. (2017). Edible flowers: A review of the nutritional, antioxidant, antimicrobial properties and effects on human health, Journal of Food Composition and Analysis, 60, 38-50. Roberts, M. (2014). 100 Edible & healing flowers. Struik Nature Publish. África do Sul. Schraidt, M. 2009. Penalty analysis or mean drop analysis. In Rothman, L. and Parker, M.J (Eds). Just-About-Right (JAR) Scales: design, usage, benefits and risks. American Society for Testing and Materials: 50-53. Van Trijp, H. C. M.; Punter, P. H.; Mickartz, F. e Kruithof, L. 2007. The quest for the ideal product: Comparing different methods and approaches. Food Quality and Preference,18, 729-740.


5th June 2018 242

“VICASTA” – BOMBONS COM RECHEIO DE CASTANHA E VINHO DO PORTO. ACEITAÇÃO PELO

CONSUMIDOR E ADEQUAÇÃO DAS CARACTERÍSTICAS SENSORIAIS

Rita Ferreira1, Vanessa Gomes1, Inês Ribeiro1, Daniel Miranda1, Luis Patarata1,2

1Universidade de Trás-os-Montes e Alto Douro (UTAD); 2Centro de Ciência Animal e Veterinária

(CECAV), Quinta dos Prados, 5001-801 Vila Real, Portugal

Resumo

A inovação de um produto é frequentemente reconhecida como uma das chaves para o sucesso

(Cheung e Goulart, 2014). Como uma estratégia de mercado, as inovações representam um

potencial para as empresas agroalimentares se diferenciarem umas das outras. No entanto, o

sucesso depende muito do produto que é utilizado uma vez que, hoje em dia, existem muitos

produtos iguais nas prateleiras dos vários canais de distribuição (Guerrero et al, 2016).

O Vinho do Porto é um dos vinhos clássicos mais famosos e prestigiados do mundo (Pereira, 2005).

De entre os vários frutos secos típicos de Portugal, surgem as castanhas como emblemáticas da

Terra Fria Transmontana (Freitas e Veloso, 2010). O presente trabalho teve como objetivo criar um

produto a partir desses dois elementos emblemáticos da região do Douro e Trás-os-Montes, o

Vinho do Porto e a castanha. Assim, propôs-se um bombom com recheio de puré de castanha,

aromatizado com Vinho do Porto.

O bombom foi preparado com chocolate, que foi fundido com 7,5% de manteiga (53ºC) e moldado

em formas de silicone. O recheio foi preparado com puré de castanha (cozimento em água, 15 min),

20% de açúcar mascavado e 20% de Vinho do Porto Tawny 30 anos. Para avaliar a aceitação do

bombom foi realizada uma prova com 51 consumidores. Foi-lhes pedido para expressar a sua

apreciação numa escala hed nica de 1 a 9 pontos, variando entre “detesto” e “adoro”. Esta escala

foi usada numa perspetiva multiparamétrica de apreciação global do bombom. A adequação de

algumas características foi avaliada numa escala de cinco pontos – “Just-About-Right – JAR”.

A apreciação hedónica foi, em termos médios, de 6,73±1,18, considerando a amplitude da escala

hedónica utilizada, esta apreciação média parece-nos favorável, pois situa-se notavelmente acima

do centro da escala, correspondendo sempre a apreciações positivas.

De acordo com o teste JAR (figura 1) podemos observar que cerca de 75% dos inquiridos afirma que

o bombom tem o tamanho ideal. Cerca de 67% consideram que o cheiro a castanha é fraco e muito


5th June 2018 243

fraco, o que poderá ser justificado pelo aroma fraco que a castanha apresenta fria. Também o

cheiro a Vinho do Porto foi considerado fraco e muito fraco pela maioria dos provadores (58%). No

que diz respeito ao flavour, cerca de 70% dos inquiridos consideram que esta característica se

enquadra de forma ideal no produto. Ao analisarmos os resultados obtidos para a textura, é

possível verificar que o chocolate não possui a textura esperada, é considerado pouco crocante por

68% dos provadores. Pelo contrário, a textura do recheio vai de encontro ao esperado pelos

inquiridos.

Figura 2. Distribuição (%) das categorias da escala JAR para os seis atributos estudados

(1 – muito fraco, 2 – fraco, 3 Ideal, 4 – forte, 5 – muito forte).

Na tabela 1 apresentam-se as penalizações na média hedónica provocadas pela avaliação não ideal

das características. Destacam-se a negrito os valores que correspondem às penalizações obtidas a

partir da avaliação, de pelo menos, 20% dos consumidores. Das quatro características

penalizadoras, cheiro a castanha fraco e a textura dura do recheio, apontados por 66,7% e 31,4%

dos consumidores, respetivamente, foram os atributos que provocaram maiores penalizações na

avaliação hedónica. No sentido de otimizar este produto para ir de encontro às características que

o consumidor penalizou, será necessário melhorar as texturas do chocolate e do recheio, tornando-

os mais rijo e mole, respetivamente. Para tornar-se o recheio mais mole, aumentar o teor em vinho

do Porto parece-nos a abordagem mais imediata a testar, pois contribuirá para amolecer o recheio

e incrementar o cheiro a vinho do Porto, também detetado como fraco. Um dos parâmetros que se

configura como mais difícil de otimizar é o cheiro a castanha. Como estas são habitualmente

consumidas quentes, o consumidor teria a expectativa de encontrar esses aromas no recheio do

bombom estudado, o que não é conseguido devido á temperatura de consumo do bombom.

0%

20%

40%

60%

80%

100%

Tamanho Cheirocastanha

CheiroPorto

Flavorchocolate

Texturachocolate

Texturarecheio

2 22 12 2

18 2

18

45 47

10

51

10

75

27 37

71

31

57

6 4 4 16

0

27

0 2 0 2 0 4

%

1 2 3 4 5


5th June 2018 244

Tabela 1. Penalização na média de avaliação hedónica provocada pela avaliação de diferentes características

do bombom em análise.

Característica Avaliação JAR % consumidores Penalização hedónica

Tamanho Pequeno 19,6 0,34

Grande 5,9 0,84

Cheiro a castanha Fraco 66,71 0,58

Forte 5,9 0,48

Cheiro Porto Fraco 58,8 0,09

Forte 3,9 0,29

Flavour chocolate Fraco 11,8 0,17

Forte 17,6 0,50

Textura do chocolate Mole 68,6 0,24

Duro 0,0

Textura do recheio Mole 11,8 2,24

Duro 31,4 0,80

1Os resultados destacados a negrito resultam de avaliações por, pelo menos, 20% dos consumidores.

Referências

Cheung, T.L., Goulart, G.S. (2014). Innovation in the food sector: what consumers think about new products? Electronic Journal of Management, Education and Environmental Technology., 18, 157-164. Freitas, J.B.N., Veloso, M.M. (2010). Composição química de nozes e sementes comestíveis e sua relação com a nutrição e saúde. Revista de Nutrição 23: p. 269-279 Guerrero, L., Claret, A., Verbeke, W., Sulmont-Rossé, C., Hersleth, M. (2016). Innovation in traditional food products: does it make sense? In Galanakis, C (Ed). Innovation Strategies in the Food Industry. Academic Press, 77-89. Pereira, G.M. (2005) O Vinho do Porto: entre o artesanato e a agroindústria. Revista da Faculdade de Letras – História – Porto, 6(III), 185-191.


5th June 2018 245

BOLACHAS SEM GLÚTEN ENRIQUECIDAS COM FARINHA DE GRILO - CARACTERÍSTICAS SENSORIAIS

DE COM BASE EM TESTE CHECK-ALL-THAT-APPLY (CATA)

E AVALIAÇÃO DA ACEITAÇÃO PELO CONSUMIDOR

Francisca Melo1, Helena Carvalho1, Lara Dias1, Maria Ciríaco1, Sofia Faria1.,

Luis Patarata1,2

1Universidade de Trás-os-Montes e Alto Douro (UTAD)

2Centro de Ciência Animal e Veterinária (CECAV), Quinta dos Prados, 5001-801 Vila Real,

Portugal

Resumo

Nas próximas décadas, os humanos serão confrontados com a falta de recursos alimentares. A FAO

prevê que em 2050 a população global atinja os nove mil milhões, levando a aumento de cerca de

70% de requisitos alimentares face aos níveis atuais (Megido et al. 2013). Os insetos surgem assim

como um recurso sustentável e promissor. A entomofagia, uso de insetos como alimento, é

tradicionalmente praticada por pelo menos 2000 milhões de pessoas em todo o mundo - um terço

da população mundial (África, Ásia e América Latina). O consumo de insetos pode ser promovido

por três grandes ordens de razões: (1) a saúde, pois os são uma importante fonte proteínas,

gorduras essenciais e alguns minerais e vitaminas; (2) a sustentabilidade ambiental, dado que a sua

produção emite muito menos gases com efeito de estufa do que a pecuária e são altamente

eficientes na conversão da alimentação em proteínas; (3) fatores económicos e sociais, porque a

criação e comercialização de insetos é uma atividade que exige investimentos modestos (Fraqueza

e Patarata, 2017). No entanto, existem duas barreiras principais para a aceitação de insetos

comestíveis - a má reputação sanitária e a sua associação com sociedades subdesenvolvidas (Shan

et al., 2016). Assim, este estudo foi realizado com o objetivo de explorar a recetividade dos

consumidores relativamente a este conceito, tendo por base a apreciação hedónica e intenção de

compra de bolachas sem glúten, com substituição parcial da farinha vegetal por farinha de grilo,

assim como avaliar as suas características sensoriais.

A formulação de base da bolacha, utilizada como controlo (0% de farinha de grilo) foi constituída

por 50% farinha sem glúten (NacionalR), 20% de ovos inteiros, 16% de margarina, 12% de açúcar

mascavado, 1,5% de raspa de limão e 0,5% de levedante químico (difosfato disódico E-450i e

bicarbonato de sódio E500ii, dispersos em amido de milho). As bolachas com farinha de grilo foram


5th June 2018 246

formuladas substituindo 5 e 10% da farinha sem glúten por farinha de grilo (EatGrub, UK). As

bolachas (40 mm de diâmetro, 7 mm espessura) foram cozidas a 180 ᵒC durante cerca de 30

minutos.

Foi realizado um teste com 102 consumidores. Cerca de 10% dos consumidores convidados

declinaram o convite por repugnância. A ficha de prova foi constituída por uma pergunta hedónica

(1 “detesto” 5 a “adoro”). Perguntou-se também aos consumidores se estariam dispostos a

consumir normalmente o produto – somente para experimentar ou se repetiriam a compra. No

sentido de caracterizar o produto, a ficha de prova incluía questões para os consumidores

indicarem aquelas que consideravam aplicar-se àquele produto, num esquema de prova Check All

That Apply (CATA). As características utilizadas na ficha foram definidas com um grupo focal

realizado previamente. Aos consumidores foi apresentado um prato com as três amostras

codificadas anonimamente. Todas as fichas de prova incluíram uma declaração de consentimento

informado, em que os consumidores assinaram o conhecimento sobre o que estavam a provar.

Os resultados da apreciação hedónica e da intenção de compra são apresentados na tabela 1. A

apreciação hedónica das bolachas controlo e com 5% de farinha de grilo foi semelhante (p>0.05) e

superior ao centro da escala, indicando uma boa apreciação do produto. Com 10% de farinha de

grilo foi de (2,83±1,14), que sendo ainda superior ao centro da escala, é quase um ponto menor que

as outras duas formulações, o que determinou diferenças significativas entre elas. As intenções de

compra vão no mesmo sentido, de haver uma maior penalização das bolachas com 10% de farinha

de grilo.

Tabela 1. Apreciação hedónica e da intenção de compra de bolachas com farinha de grilo.

Variável Teor em farinha de grilo

F ou χ 2(p) 0% 5% 10%

Apreciação hedónica (1-5) – Média±dp

3,92 a ±1,54a 3,69±1,09a 2,83±1,14b 2881,62 (<0,001)

Compra para experimentar (%)

92,2 95,1 78,4 15,94 (<0,001)

Repetia compra (%) 66,7 52,9 26,5 34,09 (<0,001)

Percentagens a negrito – valor absoluto dos resíduos de superior a 1,96; a, b – média seguidas de letras diferentes apresentam diferenças significativas (p<0,05)

As características sensoriais das bolachas com 0, 5 e 10% de farinha de grilo estudadas através da

CATA (figura 1). Há uma clara discriminação das bolachas na dimensão F1.


5th June 2018 247

Na parte direita do plano, onde se projetam as avaliações feitas às amostras controlo (0%),

observou-se serem caracterizadas por uma cor amarela, cheiro e flavor a limão. No lado oposto do

plano, em que se observam os atributos indicados para as bolachas com 10% de farinha de grilo,

observou-se que os atributos mais discriminativos foram o cheiro a madeira, a comida de peixe e a

mofo/velho, e o sabor amargo. As bolachas com 5% de farinha de grilo apresentam-se na média,

próximo da origem das coordenadas na F1, indicando que partilha muitas das características que

definem essa dimensão.

Figura 1. Projeção dos atributos utilizados no teste CATA e das três formulações de bolacha, sem farinha de grilo (0%) e com 5% ou 10% dessa farinha (produtos).

Ch – Cheiro; S/F – sabor/Flavour; T – Textura

Referências

Fraqueza, M.J., Patarata, L. (2017). Constraints of HACCP Application on Edible Insect for Food and Feed. In: Mikkola, H. (Ed.) Future Foods. Intech, Rijeka, Croatia. 89-113.

Megido, R. C., Ludovic, S., Mélodie, G., Yves, B. Taofic, A., et al (2014). Edible Insects Acceptance by Belgian Consumers: Promising Attitude for Entomophagy Development. Journal of Sensory Studies, 29(1), 14-20.

Shan, H., Tan, G., Fisher, A., van Trip, H., Stieger, M. (2016). Tasty but nasty ? Exploring the role of sensory-liking and food appropriateness in the willingness to eat unusual novel foods like insects. Food Quality and Preference, 48, 293–302.

Cor castanha

Cor amarela

Ch característico a bolacha

Ch marisco

Chmofo/velho

Ch comida de peixe

Ch limão

Ch tostado

Ch sementes secas

Ch madeira

S/F doce

S/F salgado S/F amargo

S/F limão

S frutos secos

S/F marisco

S/F tostado

S/F a madeira

S sementes secas

T arenosa T friável

T seca

T pastosa 0 %

5%

10%

-1

-0.5

0

0.5

1

-1 -0.5 0 0.5 1

F2 (

6,0

5 %

)

F1 (93,95 %)

Atributos Produtos


5th June 2018 248

INOVAÇÃO NO PASTEL DE VOUZELA: DESENVOLVIMENTO DE UM RECHEIO MAIS SAUDÁVEL

Adriana de A. Rodrigues, Raquel P.F. Guiné


RESUMO

O pastel de Vouzela é um produto tradicional Português muito produzido na vila de Vouzela.

Embora não se conheça a origem exata, pensa-se que já exista há muitos anos, mas ainda hoje

continua a ser muito apreciado, devido à sua massa muito fina e ao seu recheio de ovos moles,

sendo procurado em pastelarias tradicionais, no distrito de Viseu.

O objetivo principal deste trabalho foi desenvolver um novo recheio para o pastel, mas que seja

mais saudável, ou seja, que contenha menos açúcar e menos gordura saturada, podendo ser

consumido com um menor impacto negativo para a saúde. Neste recheio inovador trocou-se o doce

de ovos do pastel de Vouzela, por um recheio à base de queijo fresco, fruta e mel.

Os açúcares, na forma de sacarose, lactose e frutose ou outras, são responsáveis pelo sabor doce

de vários alimentos. O açúcar refinado é o açúcar mais comummente consumido. Porém, no

processo de refinação são adicionados componentes, aditivos químicos como o enxofre, que

tornam o produto branco e mais apreciado, e por outro lado, este processo retira vitaminas e sais

minerais, deixando apenas as "calorias vazias" (sem nutrientes), permanecendo cerca de 99,8 % de

sacarose (Manhani et al., 2014).

Como substituto ao açúcar foi utilizado no novo pastel o mel, que é um adoçante natural, utilizado

como adoçante alimentar ou como suplemento médico. Estudos epidemiológicos relatam que o

mel tem efeitos protetores e terapêuticos no bem-estar e na saúde humana, pois melhora a

resposta imunológica, antibacteriana e antioxidante, assim como protege de doenças

cardiovasculares (Nguyen et al., 2018). O mel é uma solução muito concentrada de açúcares que

contém mais de 180 outros constituintes, tais como enzimas, aminoácidos e ácidos orgânicos,

carotenoides, produtos de reação de Maillard, vitaminas, minerais, polifenóis e antioxidantes não

enzimáticos, incluindo a catalase e o ácido ascórbico. Os compostos secundários são os

responsáveis pelas propriedades benéficas e terapêuticas do mel, nomeadamente os compostos

fenólicos (flavonoides e ácidos fenólicos), proteínas, sais minerais, vitaminas e lípidos. Nos últimos

anos, a importância das propriedades do mel para a saúde humana tem-se tornado mais evidente e

relevante, sendo por isso alvo de vários estudos científicos (Gomes, 2009).


5th June 2018 249

A fruta escolhida para incorporar no recheio do pastel foi o morango, devido ao seu teor em

nutrientes, vitaminas (incluindo vitamina C), minerais (ferro e potássio) e fibras (Rezende e Bueno,

2017). Entre os benefícios do morango para o organismo incluem-se a sua ação anti-inflamatória e

fortalecimento do sistema imunológico, entre outros fatores (Quinato et al., 2007).

Durante a inovação deste recheio foi necessário realizar várias experiencias até obter o recheio

desejado e que fosse aceite pelos provadores. Assim, criou-se um pastel mais saudável (Erro! A

origem da referência não foi encontrada.), com mel e morango aliado ao queijo fresco, com

propriedades nutritivas para a saúde humana, e com características sensoriais agradáveis.

Figura 1. Pastel de morango e queijo fresco.

Referências

Gomes SPM. (2009) Caracterização e avaliação biológica de meis comerciais. Dissertação do Mestrado em

Qualidade e Segurança Alimentar. Escola Superior Agrária de Bragança, Bragança.

Manhani TM, Campos M, Donati F, Moreno A. (2014) Sacarose, suas propriedades se os novos edulcorantes.

Revista Brasileira Multidisciplinar, 17(1), 113-125.

Nguyen H, Kasapis S, Mantri N, Panyonyai N, Paramita V. (2018) Physicochemical and viscoelastic properties

of honey from medicinal plants. Food Chemistry, 241, 143-149.

Quinato EE, Degáspari CH, Vilela RM. (2007) Aspectos nutricionais e funcionais do morango. Visão Acadêmica, 8(1), 11-17. Rezende R, Bueno S. (2017) Formulação e análise sensorial de iogurte de leite de cabra sabor morango. Revista Científica UNILAGO, 1(1), 1-10.


5th June 2018 250

IOGURTE PARA DIABÉTICOS – QUAL A ACEITAÇÃO DO MERCADO?

A. Oliveira1, R. Rodrigues1, L. Pato 2



Resumo

A Diabetes é umas das doenças crónicas não transmissíveis mais comuns, estando Portugal entre os

países europeus com uma das taxas mais elevadas de prevalência desta patologia. É uma doença

crónica e progressiva, que pode trazer graves consequências para a saúde e bem-estar individual e

está associada a elevados custos sociais e dos sistemas de saúde. A sua prevalência tem sempre

vindo a aumentar, sendo atualmente considerada pela Organização Mundial de Saúde (OMS) como

a pandemia do século XXI, com previsões de poder atingir, nos próximos 20 anos, mais de 20% da

população mundial (Valadas. C. et al. 2017).

No relatório anual do observatório nacional da diabetes (factos e números 2014), apresentado dia

04 de Novembro na Escola da Diabetes da Associação Portuguesa de Diabetes em Portugal (APDP),

foram divulgados os números relativos à diabetes em Portugal. A prevalência da diabetes em 2013

foi de 13%, sendo que destes 5,7% dos portugueses não sabem que têm diabetes. A diabetes nos

homens (15,6%) é muito maior que nas mulheres (10,7%). A maioria das pessoas com diabetes têm

idades compreendidas entre os 60 e os 79 anos. Existem ainda cerca de 2 milhões de pessoas que

são portadoras de hiperglicemia intermédia ou “pré-diabetes” (APDP, 2018).

De entre os fatores que estão relacionados com a prevenção e controlo da doença, destaca-se a

alimentação. A alimentação inadequada é o principal determinante dos anos de vida saudável

perdidos pelos portugueses, e por isso também um determinante para esta doença.

Apesar dos iogurtes de forma geral poderem ser consumidos por pessoas com diabetes e

apresentarem uma série de benefícios para pessoas portadoras da doença, pelo nosso melhor

conhecimento, não existe um iogurte específico para diabéticos, apesar das inúmeras marcas

existentes no mercado.

Assim, neste estudo exploratório pretende-se avaliar a aceitação de um iogurte para diabéticos no

mercado. Para além disso, partindo de um inquérito por questionário que será aplicado a uma

amostra da população nacional, o objetivo deste trabalho pretende também conhecer:


5th June 2018 251

- quais os atributos mais valorizados pelos consumidores no que refere à componente produto:

elementos nutritivos, embalagem, marca portadores da doença;

- quais as formas de comunicação que serão mais apelativas para este mercado;

- quais as formas de distribuição/locais mais úteis para a distribuição do produto;

- qual o preço que os potenciais consumidores estão dispostos a pagar pelo produto;

Referências

APDP (2018). 13% da população portuguesa tem diabetes. Acedido em http://www.apdp.pt/saber-mais/sugestoes/13-da-populacao-portuguesa-tem-diabetes a 11 abril 2018

Valadas, C., Costa, J.V., Cabral, A.M., Sabino, F, Andrade, C., Santos, G. (2017). Programa Nacional para a Diabetes. Lisboa: Direção Geral de Saúde.

http://www.apdp.pt/saber-mais/sugestoes/13-da-populacao-portuguesa-tem-diabetes

http://www.apdp.pt/saber-mais/sugestoes/13-da-populacao-portuguesa-tem-diabetes


5th June 2018 252

PÊRA-ROCHA: INFLUÊNCIA DO TEMPO DE COZEDURA NO CONTEÚDO DE FENÓLICOS TOTAIS E

CAPACIDADE ANTIOXIDANTE

Rita G. Teixeira1, Andreia Rego1,2, Susana Jesus1,2, Isabel Castanheira1

1Departamento de Alimentação e Nutrição, Instituto Nacional de Saúde Doutor Ricardo Jorge

2CERENA – Centro de Recursos Naturais e Ambiente, Universidade de Lisboa, Instituto Superior

Técnico

Resumo

A Pêra-Rocha é uma variedade exclusivamente portuguesa produzida na sua maioria na Costa

Central Oeste de Portugal. Reconhecida pela União Europeia, a Pera-Rocha do Oeste possui

Denominação de Origem Protegida (DOP) e faz parte integrante do Património Cultural Português

(Regulamento (CE) 492/2003).

Estudos mostram que a Pera-Rocha do Oeste, face a outras variedades, é muito rica em compostos

fenólicos totais (Salta et al., 2010). Contudo, nesta variedade, é desconhecido o impacto que o

tempo de cozedura tem nestes compostos. Assim, o presente trabalho pretendeu estudar o

impacto da cozedura na atividade antioxidante em peras com e sem casca, cozidas por períodos de

5 e 10 minutos, utilizando sempre a mesma água de cozedura

Foram analisadas 24 peras colhidas entre Julho e Agosto, de duas localizações diferentes (12 peras

por quinta) e mantidas em câmara de frio até Fevereiro, procedendo-se posteriormente à sua

preparação e cozedura.

Para a avaliação da atividade antioxidante foram aplicados dois métodos: determinação de

conteúdo de fenólicos totais (TPC) pelo método de Folin-Ciocalteau e avaliação da capacidade

antioxidante pelo método de DPPH· (2,2-diphenyl-1-picrylhydrazyl). Todos os ensaios foram

realizados em triplicado, n=3. Os resultados encontram-se reportados em peso seco.

Após obtenção de resultados, e estes cumprirem os critérios de aceitação, verificou-se através do

coeficiente de Spearman (ρ) que existe uma correlação fortemente negativa entre as duas variáveis

(ρ=-0,963): quanto maior o TPC menor o valor de IC50 (quantidade de amostra necessária para

reduzir a quantidade inicial de DPPH· a 50%) e, consequentemente, maior a capacidade

antioxidante. A correlação verificou-se significante a p<0,01.


5th June 2018 253

Os resultados permitem concluir que existe um maior conteúdo de fenólicos totais e atividade

antioxidante nas peras com casca, quando comparadas às sem casca. Verificou-se, também, que

quando aumentado o tempo de cozedura de 5 para 10 minutos as amostras apresentam um TPC

superior e uma maior atividade antioxidante – com exceção da quinta 1 sem casca, que não segue a

mesma tendência que as restantes. A justificação para este aumento poderá estar no facto de, ao

utilizar a mesma água de cozedura, os compostos fenólicos serem transferidos dos alimentos para a

água e desta para os alimentos novamente, como indicam alguns estudos (Ramírez-Cárdenas et al.,

2008). Considerando que a água utilizada na cozedura não foi trocada, poderá dar-se uma

a

b

c, g

d

e

f

c g

0

1

2

3

4

5

6

7

C5 C10 C5 C10 C5 C10 C5 C10

Quinta 1 - com casca Quinta 1 - sem casca Quinta 2 - com casca Quinta 2 - sem casca

TPC

(m

g eq

. ác.

gál

ico

po

r g)

TPC

a

b

c d

e

b

c

d

0

1

1

2

2

3

3

C5 C10 C5 C10 C5 C10 C5 C10

Quinta 1 - com casca Quinta 1 - sem casca Quinta 2 - com casca Quinta 2 - sem casca

IC5

0 (

mg/

mL)

DPPH·

Figura 1. Resultados obtidos pela determinação de TPC nas pêras analisadas.C5 e C10 – Cozedura a 5 e 10 minutos, respetivamente;

Barras com letras diferentes apresentam diferenças significativas (p<0,05).

Figura 2. Resultados obtidos através do ensaio do DPPH· nas pêras analisadas.. C5 e C10 – Cozedura a 5 e 10 minutos, respetivamente;

Barras com letras diferentes apresentam diferenças significativas (p<0,05).


5th June 2018 254

acumulação de compostos fenólicos nas peras cozidas posteriormente, provenientes das primeiras

cozeduras.

No futuro pretende estudar-se não só as diferenças resultantes do tempo de cozedura na

capacidade antioxidante da pera Rocha, comparativamente à pera crua, mas também o impacto de

outro tipo de confeção – Cozedura a vapor. Pretende-se também aumentar o número de amostras,

dos vários tipos de confeção sob estudo de modo a se poder retirar conclusões mais profundas

sobre o efeito dos métodos de confeção na capacidade antioxidante da pera Rocha.

Agradecimentos: Andreia Rego agradece à Universidade de Lisboa e ao Instituto Superior Técnico pela Bolsa

de Doutoramento.

Referências

Ramírez-Cárdenas L, Leonel J, Costa B. (2008) Efeito do processamento doméstico sobre o teor de nutrientes e de fatores antinutricionais de diferentes cultivares de feijão comum. Ciência e Tecnologia de Alimentos, 28, 200-213. Regulamento (CE) Nº 492/2003 da Comissão de 18 de Março de 2003. Salta, J. et al (2010). Phenolic composition and antioxidant activity of Rocha Pear and other pear cultivars – A comparative study. Journal of Functional Foods, 2, 153-157.


5th June 2018 255

EFFECT OF QUAY TEMPERATURE ON MICROBIAL GROWTH IN SAMPLES OF FOODSTUFFS

Raquel Palma 1, João Pires1, Sofia Mourão1, Ricardo Gomes1, Victor L. Souza1, Ana L. Fernando1


FCT, Universidade Nova de Lisboa, Campus de Caparica, 2829-516 Caparica, Portugal; (Palma:

[email protected]; Pires: [email protected]; Mourão:

[email protected]; Gomes: [email protected]; Souza:


Abstract

Corporations that are involved in the industry, trade and distribution of foodstuffs are constantly

being subject, by competent authorities, to the quality control of the foodstuffs, in order to ensure

the maximum safety to the consumers. The logistics of fresh and frozen products between

production and delivery is one of the main critical stages in the distribution chain and one of the

phases that need a greater control. During the logistics, foodstuffs can be subject to improper

temperatures for a long period, promoting their deterioration.

Faced with the increasing requirements of companies to ensure the quality and safety of the

products they market, a study was carried out at a critical point in the distribution chain: the

transition of fresh and frozen products from storage to shipping. At this point the products are

removed from the refrigeration / freezing chambers and are placed on the loading dock while

waiting to be loaded onto the shipping vehicles. Within this period, products may be subject to

improper storage temperatures (> 5 °C). In order to better understand the impact of the exposure

of some foodstuffs to these quay temperatures, and if the methodologies followed by the

operators guarantee their correct operation, a study was carried out to evaluate the microbial

development of several products, during the time these remain at the loading dock. Although the

maximum time allowed for stay at the dock is 90 minutes, residence times up to 4 hours (240

minutes) were tested at a maximized temperature of 20 °C, in order to evaluate the effects of an

improper handling at extreme conditions.

The experiments were artificially simulated in the laboratory, and the evolution of microbial

contamination in foodstuffs stored at 20 °C during the 240-minute period, was evaluated by

sampling at 0, 30, 60, 90, 120, 180 and 240 minutes. Four different foodstuffs (beef burger, turkey


5th June 2018 256

meatballs, liver and fresh sausages) were tested, once those products are prone to deterioration.

The studies on those products were done twice: when samples were collected directly at the

industry (T0) and on the last day of its shelf life (beef burger and turkey meat balls after 3 days of

sampling, fresh sausages after 7 days of sampling, and liver after 5 days of sampling). Total viable

microorganisms and total coliforms were evaluated in those foodstuffs. From the industry to the

laboratory the samples were kept at refrigerated temperatures (0 - 2 °C).

Results show that at the end of the shelf life the microbial contamination was higher than at the

initial sampling, as expected. With meat processed products (beef burger, turkey meatballs and

fresh sausages) which have preservatives and other additives that retard microbial and chemical

processes, differences on the microbial contamination from 0 to 240 minutes was not significant.

Yet, with liver, that was fresh and without preservatives and other additives, the microbial

contamination was significantly higher on the samples collected 240 minutes after higher

temperature exposure (20 °C), than with samples collected at the start of the essays (0 minutes).

It can be concluded that the procedures adopted by the industry in quay do not affect processed

meat products in terms of their microbial contamination. With fresh meat products (e.g. liver)

higher control should be adopted and products should be exposed for a minimum time to quay

temperatures.


5th June 2018 257

VALOR PROTEICO DE REFEIÇÕES ESCOLARES VEGETARIANAS

Tatiana Pereira1, Carolina P. Rodrigues1, Victor L. Souza1, Ana Luísa Fernando1


FCT, Universidade Nova de Lisboa, Campus de Caparica, 2829-516 Caparica, Portugal; (Pereira:

[email protected]; Rodrigues: [email protected]; Souza:


Resumo

Uma alimentação saudável e equilibrada é um fator determinante para ganhos em saúde, sendo de

extrema importância a sua promoção em faixas etárias mais jovens, como o caso de alunos do pré-

escolar e do 1º Ciclo. A Lei nº11/2017, estabelece a obrigatoriedade da existência de opção

vegetariana nas ementas das cantinas e refeitórios públicos. Porém, a confeção destes menus não é

uma tradição em Portugal, verificando-se a existência de ementas com baixo conteúdo em proteína

quando comparadas com refeições não vegetarianas. Por outro lado, a digestibilidade das proteínas

vegetais é inferior à digestibilidade das proteínas de origem animal pelo fato da ação das enzimas

digestivas ser dificultada pelas paredes das células vegetais. A forma como os alimentos são

confecionados, é também um fator preponderante na digestibilidade das proteínas, uma vez que a

ação do calor, bem como os ingredientes adicionados, podem promover a desnaturação proteica e

a eliminação de fatores anti-nutricionais, facilitando a ação das enzimas envolvidas no processo

digestivo.

Este trabalho teve como objetivo determinar o valor proteico de diversas refeições do pré-escolar e

do 1º ciclo de escolaridade de algumas escolas do Distrito de Setúbal, sendo comparadas as

ementas vegetarianas com as não vegetarianas. As refeições foram recolhidas em diversos

estabelecimentos de ensino do pré-escolar e 1º Ciclo do Ensino Básico do distrito de Setúbal, no

período de janeiro-fevereiro de 2018. Em cada visita foi recolhido o prato principal vegetariano e

também o não vegetariano, tal como é fornecido aos alunos. A recolha foi feita sempre em 3

escolas distintas, sendo que estas confecionaram a mesma ementa. Após recolha, as amostras

foram secas, para obtenção do teor em humidade, tendo-se avaliado o teor de proteína das

refeições, segundo o método de Kjedahl, bem como a sua digestibilidade proteica. Para quantificar


5th June 2018 258

a fração proteica bioacessível, as amostras foram sujeitas a uma simulação da digestão

gastrointestinal (digestão in vitro).

De uma forma geral, os resultados mostram que as refeições vegetarianas apresentam um teor de

proteína total superior comparativamente às refeições não vegetarianas. Em média, a quantidade

de proteína fornecida é cerca de 25% superior. Relativamente ao teor de proteína obtido após

digestão gastrointestinal das refeições recolhidas, verifica-se que, em média, a quantidade de

proteína acessível após digestão é de cerca de apenas 50% da quantidade total, quer nas refeições

vegetarianas quer nas refeições não-vegetarianas. Portanto, o teor proteico fornecido pelas

refeições vegetarianas é semelhante ou superior ao teor fornecido pelas refeições não

vegetarianas. O fato da quantidade em massa fornecida ser superior no caso das refeições

vegetarianas (em média, 270 g, enquanto que nas não vegetarianas apenas 200 g), pode explicar

este resultado. Na maioria das escolas, em relação à proteína, o valor fornecido por refeição é

adequado às necessidades. No entanto em determinadas escolas a quantidade de proteína

fornecida com a refeição é muito superior à quantidade adequada às necessidades. Verificou-se,

igualmente, a existência de resultados diferentes entre escolas, para a mesma ementa, quer

vegetariano quer não vegetariano, indicando que na preparação das refeições há procedimentos

diferentes. Verificou-se que o tipo de ementa, nomeadamente os alimentos que constituem a

ementa, condiciona igualmente a quantidade de proteína fornecida com a refeição, assim como o

tipo de processamento (cozinhado ou crú). Face aos resultados obtidos, torna-se necessário uma

vigilância das refeições servidas nos refeitórios escolares de forma a monitorizar a quantidade e a

qualidade das refeições de modo a satisfazer as necessidades nutricionais básicas. Sugere-se,

igualmente, a necessidade de dar formação/informação para melhoria do sistema, nomeadamente

a quem tem responsabilidades na confeção dos pratos (cozinheiros) e na elaboração das ementas

das escolas.


5th June 2018 259

DESENVOLVIMENTO DE UM PRODUTO INOVADOR: BOLO DE GEMA

Beatriz S. Castro, Raquel P. F. Guiné


Resumo

Os Bolos de Gema, também conhecidos como cavacas de Margaride, são típicos de Felgueiras,

embora o seu consumo e produção se tenha propagado por todo o território. Estes são

confecionados de diferentes formas, que variam de região para região. Embora a tradição desde há

vários séculos seja de serem servidos na época Pascal, atualmente estes doces são confecionados

ao longo de todo o ano e são consumidos entre refeições ou juntamente com café. Estes doces são

caraterizados essencialmente pela sua textura macia e delicadeza, sendo sobretudo confecionados

à base de ovos e açúcar, sendo a sua cobertura constituída por glacé. Estes bolos de gema apenas

se apresentam no mercado com uma única receita, na qual o açúcar é o ingrediente principal. Uma

das principais razões que despertou o interesse por inovar neste produto foi precisamente a

ausência de outras receitas, com outros sabores, e a excessiva quantidade de açúcar que se

encontra na sua constituição. Por esta razão substituiu-se a cobertura dos bolos de gema por uma

cobertura de iogurte natural com mel e limão, enquanto que à massa se incorporaram framboesas

trituradas.

O consumo de alimentos açucarados foi recentemente considerado como um comportamento

alimentar compulsivo e viciante, podendo originar problemas de alto risco para a saúde, assim

como distúrbios metabólicos e psiquiátricos num contexto de um estilo de vida sedentário (Cordella

et al., 2017). A nível global as doenças crónicas são responsáveis por mais mortes do que as

doenças infeciosas. Das doenças crónicas destacam-se as doenças cardiovasculares, a hipertensão,

a dislipidemia, a diabetes tipo 2 e a doença hepática gordurosa não alcoólica, sendo as doenças

cardiovasculares a principal causa de morte em todo o mundo (McEwen, 2018).

O açúcar faz parte da dieta humana desde a antiguidade, contudo, antes da introdução deste na

dieta, o adoçante primário era o mel. Muitos dos açúcares consumidos na dieta encontram-se

camuflados nos alimentos processados, que não são geralmente vistos como doces (como é o caso

dos produtos enlatados e dos molhos) (McEwen, 2018). A Organização Mundial de saúde

recomenda a redução da ingestão de açúcares para menos 10% da energia total, redução esta que


5th June 2018 260

iria acarretar benefícios para a saúde (McEwen, 2018). Assim, a substituição do açúcar pelo mel

será uma escolha mais saudável.

O mel é um produto natural que pode ser produzido por abelhas melíferas ou por abelhas sem

ferrão. Os méis têm uma constituição que inclui compostos fenólicos e flavonoides, e que

dependendo das flores que lhes deram origem. O mel atua como antioxidante, anti-inflamatório,

possui propriedades cardioprotetoras e é importante na cicatrização da pele (Rao et al., 2016).

Estudos acerca da estrutura e atividade do mel, demonstram que a atividade antioxidante dos

polifenóis resulta dos elementos estruturais presentes nas moléculas e que são capazes de eliminar

os radicais livres, tornando deste modo, os polifenóis, o grupo mais eficaz de antioxidantes

presentes no mel (Kim e Brudzynski, 2018).

O consumo de framboesas reduz a incidência de doenças crónicas, causadas pelo stresse oxidativo,

pois a framboesa vermelha é rica em antocianinas que por sua vez possuem elevada atividade

biológica. As framboesas desempenham funções importantes no que diz respeito à

quimioprevenção, inflamação e regulação imunitária, para além de possuírem elevada capacidade

de promover beneficamente a saúde, pois a presença de antocianinas regula o risco de incidência

de doenças metabólicas e cardiovasculares (Teng et al., 2017).

Neste trabalho substituiu-se a cobertura dos bolos de gema, que seria essencialmente um creme de

açúcar, por uma cobertura de iogurte natural com mel e limão, enquanto que à massa se

adicionaram frutos vermelhos, nomeadamente framboesas, com o objetivo de poder conciliar a

tradição com ingredientes capazes de proporcionar mais sabor e ao mesmo tempo reduzir o

impacto que estes doces terão na saúde humana. Após confeção deste novo produto, com uma

receita inovadora foi possível constatar que se obteve um produto de sabor e apresentação

agradáveis, com uma cobertura totalmente natural e fresca, tal como mostrado na Figura 1.

Este produto alternativo tem uma cobertura isenta de açúcares adicionados, assim como a base

que incorpora as framboesas. Obteve-se, assim, um produto muito mais rico em termos

nutricionais.


5th June 2018 261

Figura 1. Bolo de Gema com cobertura de iogurte.

Referências

Codella R, Terruzzi I, Luzi L. (2017) Sugars, exercise and health . Journal of Affective Disorders, 224, 76-86.

Kim L, Brudzynski K. (2018) Identification of menaquinones (vitamin K2 homologues) as novel constituents of honey. Food Chemistry, 249, 184-192. McEwen BJ. (2018) Medical Synopsis: Sugar and Cardiometabolic disease- should we be quitting sugar? Advances in Interactive Medidine (in press). Rao PV, Krishnan KT, Salleh N, Gan SH. (2016) Biological and therapeutic effects of honey produced by bees stingless bees: a comparative review. Brazillian journal of Pharmacognosy, 26(5), 657-664. Teng H, Lin Q, Fang T, Song H, Liu B, Chen L. (2017) Red raspberry and its anthocyanins: Bioactivity beyond antioxidant capacity. Trends in Food Science & Technology, 66, 153-165.


5th June 2018 262

PERCEPTIONS ON FUNCTIONAL DRINKS BY PORTUGUESE CONSUMERS

Sofia Baptista and Manuela Guerra

Escola Superior de Hotelaria e Turismo do Estoril (ESHTE)

Corresponding author: [email protected]

Abstract

For a company, the importance of knowing the market trends is determinant to its success, as these

trends are preponderant for new product innovations, especially in a market that is constantly

updated as like that of the food industry.

The main objectives of the present study were to assess the knowledge about the perception of

Portuguese consumers on the topic of Functional Foods and the motivations that lead to their

consumption, as well as the type of drinks they are looking for.

As a study methodology, a survey was carried out on the theme "Functional Foods, directed to

Functional Drinks", and applied to a sample of the Portuguese population (N = 392), via face-to-face

(75%) and via email (25%), randomly selected, aged 18 to 80 years old, of both genders and with

literary qualifications from BSc to PhD cycles.

The results indicate that there is, globally, little knowledge about Functional Foods, and that this

issue is not totally clear to the consumer. With regard to the most consumed beverages, the

choices include water, dairy drinks and natural juices. Regarding the motivation for consumption of

Functional Beverages, it is concluded that the respondents are interested in consumption due to

health reasons, being the main concern the protection for prevention of cardiovascular diseases

and regulation of the intestinal function. Water is the beverage chosen as a functional beverage.

Overall, within the scope of this study, it can be concluded that the launch of a new product should

improve the offer of already existing products in the market, based on a continuing search of the

demand for new functional foods that can be used as ingredients for new functional drinks.



5th June 2018 263

INOVAÇÃO DE UM PRODUTO TRADICIONAL PORTUGUÊS - PITOS DE SANTA LUZIA SEM ADIÇÃO

DE AÇÚCAR

Marina D. S. Ferreira, Raquel P. F. Guiné


Resumo

Os Pitos de Santa Luzia são um exLibris da Região de Vila Real. Tiveram origem no antigo convento

de Santa Clara, no século XIX, pelas mãos da irmã Maria Ermelinda Correia, fervorosa devota de Sta

Luzia, em homenagem a quem dedicou o produto. São um doce à base de uma massa de farinha

recheada com doce de abóbora.

Sendo o consumo de açúcar apontado como o principal causador de doenças como o diabetes (Villa

et al., 2018) e a obesidade e, sendo a procura de produtos isentos deste composto cada vez maior

(Salvador-Reyes et al., 2014), pretendeu-se a exclusão total deste ingrediente da receita. Em

alternativa utilizou-se o mel e adoçante à base de extratos de stévia, por serem considerados mais

benéficos para a saúde (Teixeira et al, 2011, Badolato et al., 2017). O mel é um alimento de grande

importância devido ao seu valor nutricional, que para além de incluir na sua constituição

micronutrientes como vitaminas e minerais, possui ainda ação anti-bacteriana, antibiótica, anti-

cárie, anti-inflamatória, bioestimulante, cicatrizante, depurativa e imunoestimulante (Abadio Finco

et al, 2010). Já a stévia é um adoçante natural, não-nutritivo e possui contribuição energética

insignificante. Apresenta uma série de benefícios para a saúde, como por exemplo: efeito anti-

hiperglicémico, anti-hipertensor, anti-tumural, anti-cárie, diurético e ação imunomoduladora

(Teixeira et al, 2011).

Tendo em conta a natureza nutritiva das sementes de abóbora, que na maioria das vezes são

desprezadas pela indústria e de modo a proceder ao aproveitamento de um sub-produto da

confeção do doce de abóbora, pretendeu-se a incorporação das mesmas, sob a forma de farinha,

aquando da elaboração da receita, sendo estas uma rica fonte de vitaminas, vários ácidos gordos

essenciais como o ácido oleico, proteínas e microelementos como minerais (Nishimura et al., 2014).

Na medicina popular são utilizadas desde há muito no tratamento de distúrbios renais, da bexiga e

da próstata, enquanto vários estudos têm revelado efeitos anti-obesidade e benefícios no processo

de cicatrização (Iwo et al., 2012).


5th June 2018 264

Desde há muito que os frutos secos são considerados alimentos saudáveis e são amplamente

consumidos em todo o mundo. Nas nozes, a presença de micronutrientes e macronutrientes, com

vários compostos bioativos benéficos para a saúde, como ácidos gordos omega-3, fibras,

fitoesteróis, arginina, polifenóis, minerais, tocoferóis e compostos fenólicos, demonstra efeitos

anti-inflamatórios e anticariogénicos, diminuição do risco de doença cardiovascular e de colesterol

e melhoria da função endotelial. Estudos demonstraram que o consumo de nozes apresenta efeitos

benéficos no perfil lipídico do sangue, reduz o risco de cancro e de arteroesclerose. (Ros, 2016, Tas

e Gökmen, 2017).

A banha de porco, gordura utilizada na receita original, é rica em ácidos gordos saturados, que

segundo a OMS não devem representar mais do que 10% da ingestão diária de lípidos, e está

associada a doenças cardiovasculares, obesidade e diabetes. A substituição de gorduras saturadas

por gorduras insaturadas é considerada uma forma segura de reduzir as taxas de doenças cardíacas

(Manickavasagan e Al-Sabahi, 2014). Assim substitui-se este ingrediente por azeite, sendo este um

composto rico em ácidos gordos monoinsaturados, como o ácido oleico, que tem vindo a revelar

um papel preponderante na promoção da saúde humana. Vários estudos revelaram que os

antioxidantes presentes no azeite revelam efeitos favoráveis na eliminação dos radicais livres, e o

seu consumo está inversamente relacionado com o declínio cognitivo, demência e doença de

Alzheimer, risco de desenvolver diabetes, hipertensão, síndrome metabólica e obesidade (Sabatini

et al., 2018, Sánchez-Villegas e Sánchez-Tainta, 2018).

Para a concretização deste projeto, foram elaboradas cinco experiências para a produção do doce e

da massa de forma a optimizar o produto em estudo. Para tal procedeu-se a algumas alterações,

supra mencionadas, como sejam a substituição do açúcar por opções mais saudáveis como o mel e

a stévia, bem como a banha de porco por azeite. Adicionaram-se ainda nozes ao recheio e farinha

de sementes de abóbora na elaboração da massa, como forma de aproveitamento de um

subproduto da elaboração do doce de abóbora. Obteve-se assim um produto agradável, com

características sensoriais desejáveis que se revelou aceitável perante os indivíduos que efetuaram a

prova do bolo final e revelando efeitos benéficos para a saúde, quando equiparado ao produto

tradicional.

Referências

Abadio Finco FDB, Moura LL, Silva IG. (2010) Propriedades físicas e químicas do mel de Apismellifera L. Ciência e Tecnologia de Alimentos. 30(3), 706-712.


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Badolato M, Carullo G, Cione E, Aiello F, Caroleo M. (2017). From the hive: Honey, a novel weapon against cancer. European Journal of Medicinal Chemistry. 142(1), 290-299. Iwo MI, Insanu M, Dass CAS. (2012) Development of Immunonutrient from Pumpkin (Curcubita moschata Duchense Ex. Lamk.) Seed. Procedia Chemistry. 13(1), 105-111. Manickavasagan A, Al-Sabahi JN. (2014). Reduction of saturated fat in traditional foods by substitution of ghee with olive and sunflower oils – A case study with halwa. Journal of the Association of Arab Universities for Basic and Applied Sciences. 15. 61-67. Nishimura M, Ohkawara T, Sato H, Takeda H, Nishihira J. (2014) Pumpkin Seed Oil Extracted From Cucurbita maxima Improves Urinary Disorder in Human Overactive Bladder. Journal of Traditional and Complementary Medicine. 4(1), 72-74. Ros E. (2016) Nuts: Health Effects. Encyclopedia of Food and Health. 111-118. Sabatini N, Perri E, Rongai D. (2018) Chapter 4 - Olive Oil Antioxidants and Aging. Food Quality: Balancing Health and Disease. 145-157. Salvador-Reyes R, Sotelo-Herrera M, Paucar-Menacho L. (2014) Estudio de la Stevia (Stevia rebaudiana Bertoni) como edulcorante natural y su uso en beneficio de la salud Scientia Agropecuaria. 5(1), 157-163. Sánchez-Villegas A, Sánchez-Tainta A. (2018) Chapter 4 - Virgin Olive Oil : A Mediterranean Diet Essential. The Prevention of Cardiovascular Disease Trough the Mediterranean Diet. 59-87. Tas NG, Gökmen (2017) Phenolic compounds in natural and roasted nuts and their skins: a brief review. Current Opinion in Food Science. 14. 103-109. Teixeira S, Gonçalves J, Vieira E. (2011) Edulcorantes: Uso e Aplicação na Alimentação com especial Incidência na dos Diabéticos. Revista Sociedade Portuguesa de Ciências da Nutrição e Alimentação. 17(1/2/3), 47-54. Villa M, Qiu J, Pearce E. (2018) A Sweet Deal for Diabetes. Trends in Endocrinollogy & Metabolism, 29(1), 1.


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