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- Biodegradable whey protein films with cardoon extract as natural alternatives to natamycin in cheese preservationPublication . Barbosa, Cássia H.; Andrade, Mariana A.; Vilarinho, Fernanda; Sanches Silva, Ana; Fernando, Ana LuísaNowadays, consumers demand more natural foods with fewer synthetic additives, which drives research into biodegradable active packaging enriched with plant extracts, essential oils, or agro-industrial by-products rich in bioactive compounds. Cardoon (Cynara cardunculus L.) is a multipurpose crop whose flower is traditionally used in cheesemaking, while its leaves, a major by-product, are rich in antimicrobial and antioxidant compounds. Whey, another by-product of the cheese industry, can be used to produce biodegradable films and coatings, whose functionality can be enhanced by incorporating natural extracts. In cheesemaking, natamycin is widely applied to prevent fungal growth, but concerns over its excessive use highlight the need for safer, natural alternatives. This study aimed to evaluate the potential of whey protein-based films incorporated with cardoon leaf extract (0.5, 1.0, and 2.0 % w/v) to extend the shelf life of cheese in order to understand if it can be a substitute to natamycin. Cheeses were wrapped in the active films and stored at 5 ± 2 °C for 30 days. Samples were analysed for microbial growth, physicochemical parameters (moisture, pH, titratable acidity), and lipid oxidation. Results indicate that active films, particularly the whey protein film with 2.0 % cardoon extract, were effective in delaying microbial development in both rind and interior, presenting the lowest counts of total viable microorganisms (6.77 ± 0.52 Log CFU/g), moulds and yeasts (5.38 ± 0.12 Log CFU/g), and Enterobacteriaceae (4.26 ± 0.10 Log CFU/g) compared to control samples (untreated and without extract). The films also helped retain rind moisture and limited titratable acidity increases, indicating delayed microbial metabolism. Lipid oxidation remained at low levels, with films containing 2.0 % cardoon extract showing the strongest antioxidant effect. Overall, the incorporation of cardoon-based extracts into whey protein films demonstrated antimicrobial and antioxidant properties, contributing to improved cheese preservation during refrigerated storage. This sustainable approach reduces reliance on synthetic preservatives while valorising agro-industrial by-products.
- Patient-reported outcomes in tuberculosis: a qualitative exploration of psychosocial, economic, and treatment-related challengesPublication . Viegas, Pedro; Ferreira, Luís L.; Vieira, Mariana; Barbosa, Pedro; Ramos, João P.; Duarte, RaquelObjective: Personal experiences, perceptions, and views of patients are crucial in understanding the subjective impacts of diseases. The complexity and duration of tuberculosis treatment impose significant physical, emotional, social, and economic burdens, highlighting the need for person-centered, integrated care strategies that address stigma, fatigue, and accessibility to support well-being. Patient-reported outcomes (PROs) are essential for capturing patient perspectives and improving health care strategies. In this study we explored the multifaceted experiences of patients with tuberculosis, seeking to understand their values and priorities during treatment. Methods:Semistructured interviews with adult tuberculosis patients were conducted at a referral center for tuberculosis diagnosis and management in northern Portugal. After verbatim transcription and anonymization, thematic analysis was performed. Results: Seventeen interviews were conducted. Most (58.8%) of the study participants were male, and most had pulmonary tuberculosis. Our thematic analysis identified five PROs: treatment experiences; health-related quality of life; functional status; symptoms and symptom burden; and health behaviors. People with tuberculosis acknowledged the impact of multiple factors on their overall health, particularly the psychological and physical burdens of tuberculosis and its treatment. Several areas for improvement and opportunities for enhanced support were identified, particularly in communication, emotional support, and management of treatment burden. Conclusions: Our findings highlight the need for tailored PRO measures (PROMs) addressing treatment burden, psychosocial distress, and functional limitations in tuberculosis care. Enhancing communication, psychological support, and multidisciplinary approaches in tuberculosis management could improve patient outcomes and overall well-being. Addressing tuberculosis-related stigma and providing targeted interventions may contribute to a more people-centered approach to care.
- Innovative algae-based meatballs: nutritional profiling and food safety as pillars of sustainable product developmentPublication . Rodrigues, Ana Sofia; Morgado, Cátia; Silva, Mafalda A.; Costa, Gilberto; Brandão, Carlos; Costa, Helena Soares; Albuquerque, Tânia G.Seaweed have gained increasing attention in the context of sustainable and health-promoting food innovation, particularly due to their rich micronutrient profile, including iodine, a nutrient of public health concern in many populations. This study aimed to develop and characterize innovative meatballs enriched with two edible seaweeds (Undaria pinnatifida and Himanthalia elongata), improving their nutritional profile while responding to consumer demand for functional and environmentally responsible food options. The formulations were designed to be commercialized raw and ready-to-cook. Therefore, a nutritional characterization of the raw products was conducted, while microbiological safety and sensory acceptability were assessed after preparation using two common culinary methods, roasting and sautéing, as proposed usage suggestions. Proximate composition (moisture, protein, fat, ash, and dietary fibre) and other components (fatty acids and salt) were determined through standard chemical analysis, while iodine content was estimated based on ingredient composition. The energy value and available carbohydrates were calculated. Both seaweed-based formulations presented low energy (111 kcal/100 g), low fat (≈2.6 g/100 g), and high protein content (≈19 g/100 g), with unsaturated fatty acids predominating. Dietary fibre values ranged from 1.65 g to 1.92 g/100 g, and salt levels remained under 0.3 g/100 g. Notably, the wakame-based version provided substantially higher iodine levels (103.3 μg/100 g) compared to the sea spaghetti version (25.1 μg/100 g), enhancing its nutritional relevance. Microbiological analysis of the cooked samples showed compliance with food safety standards, with pathogens such as Listeria monocytogenes, Staphylococcus aureus, Escherichia coli, and Clostridium perfringens all below detection limits (<10 CFU/g). Total aerobic mesophilic counts ranged from 7.0×10 to 8.9×10⁴ CFU/g; one sample with sautéed Himanthalia elongata showed elevated counts, highlighting the importance of handling and storage practices. Yeasts and molds were within acceptable thresholds across all samples. In sensory trials, the sautéed sea spaghetti and roasted wakame variants were the most appreciated by consumers, while the sautéed wakame and roasted sea spaghetti were less well received. These results underline the importance of preparation methods in shaping sensory perception and consumer acceptance. This study demonstrates the feasibility of incorporating edible seaweed into meatballs, offering nutritionally rich, safe, and sensory-pleasing products. The use of seaweed, particularly wakame, presents a promising opportunity for iodine fortification, aligning food innovation with both public health goals and sustainability priorities.
- Monitoring trans fats in edible oils from Morocco: a preliminary assessmentPublication . Silva, M.A.; Costa, H.S.; Albuquerque, T.G.; Kouwe, R.; Drummond, L.; Benajiba, N.; Samra, C.A.; Motta, C.Trans fatty acids (TFAs) can be classified according to their two main sources: industrial (iTFAs) and natural (nTFAs). iTFAs are generated during partial hydrogenation or through heat treatments in the refining of vegetable oils and during the frying process. However, they pose some health risks as they raise low-density lipoprotein cholesterol while decrease high-density lipoprotein cholesterol, thereby increasing the risk of coronary heart disease. To support a healthy diet, the recommended intake of TFAs is less than 1% of total energy intake [1]. In this context, a collaboration between Resolve to Save Lives, the National Institute of Health Doctor Ricardo Jorge (INSA) and partners from 10 African and Asian countries was established to assess the prevalence of elevated TFA levels in refined vegetable oils and olive oil through a multi-country assessment. This abstract focused on evaluating the fatty acids composition in commonly consumed edible oils from Morocco, one of the ten participating countries. In 2025, from a survey presenting 86 individual oils available in the country, identified from 6 different types of vendors, we selected eight types of edible oils was collected from local vendors. Most samples are single oils, while four were blends of two or more oils. Specifically, the collected samples included: Soybean, Sunflower and Rapeseed oil (A and B); Soybean and Sunflower oil (C); Soybean and Corn oil (D); Soybean oil (E and F); Sunflower oil (G and H); Rapeseed oil (I); Olive pomace oil (J), Olive oil (K and L). In total, 12 samples were analyzed, including 11 commercially branded samples and 1 unbranded sample (olive oil, L). Preparation of FAMEs was performed in accordance with the WHO Simplified protocol for measuring trans-fatty acid content as a percentage of total fatty acids in food products [2]. Fatty acids determination was performed using Gas Chromatography with flame ionization detector. The fatty acid composition of the analyzed samples showed that eight of the samples were predominantly rich in polyunsaturated fatty acids, whereas four samples were mainly composed of monounsaturated fatty acids. Saturated fatty acid levels were relatively low across all samples, indicating a favorable lipid profile. TFA content varied between 0.0193 and 0.746 g/100 g of total fatty acids. These values are comparatively low and suggest good quality with respect to industrially produced trans fats. The findings provide critical insights into the dietary sources of trans fat, aiming to support regulatory changes in the countries. Overall, fatty acid profiles observed are consistent with what is expected for commercial edible oils, where a predominance of unsaturated fatty acids is desirable for nutritional and health considerations. The low TFA levels further highlight the positive quality attributes of the analyzed oils.
- Valorisation of melon peel and seed flours in bakery products: a sustainable approach to food waste reductionPublication . Silva, M.A.; Costa, H.S.; Oliveira, M.P.P.; Félix, N.; Albuquerque, T.G.Food waste is widely recognised as a major global problem with direct consequences for the economy, society and environment. The valorisation of fruit by-products offers a promising strategy to face the growing challenge of food waste, which can compromise the implementation of the concept of food sustainability. Additionally, this approach allows for the development of new food products with potential health benefits for consumers. This study aimed to develop two innovative food products based on melon by-products and to evaluate their nutritional composition, total phenolic content, and antioxidant potential. In 2022, melon producers and distributors provided the samples used in this study. The peels were dehydrated and the seeds were oven-dried. Both were then ground into flour and roasted. Using these flours, two cakes were developed: one topped with peel flour (cake A) and the other topped with seed flour (cake B). A control cake was also developed. Nutritional composition was determined analytically, while energy value and available carbohydrates were calculated. Antioxidant activity and total phenolic content were determined using spectrophotometry. Consumer acceptability was also evaluated. The cakes produced contained levels of 6.42 ± 0.2 (control cake), 7.58 ± 0.3 (cake B) and 9.20 ± 0.0 g/100 g (cake A) of total protein. Dietary fibre levels ranged from 1.19 ± 0.1 g/100 g (control cake) to 6.94 ± 0.0 g/100 g (cake B). According to Regulation (EC) No. 1924/2006 on nutrition claims, cake A can be considered a source of fibre (≥ 3 g/100 g) and cake B can be considered rich in fibre (> 6 g/100 g). The incorporation of melon by-products also enhanced both the antioxidant activity and phenolic content of the cakes. Both products presented satisfactory results in terms of consumer acceptability. Overall, these findings highlight the potential of incorporating melon by-products into nutritionally improved and appealing foods. Simultaneously, by-products are valued, reducing their environmental impact while increasing their economic and social impacts, aligned with the principles of sustainable production and consumption.