DAN - Posters/abstracts em congressos internacionais
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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.
- Cardoon leaves as a nutrient food source: promoting sustainability and circular economyPublication . Barbosa, Cássia H.; Andrade, Mariana A.; Tomé, Sidney; Vilarinho, Fernanda; Fernando, Ana Luísa; Sanches Silva, AnaAgro-industrial by-products are a substantial source of bioactive compounds and nutrients. The valorisation of these by-products has the potential to promote environmental sustainability and a circular economy. This practice can lead to a significant advancement in sustainable food production. Cardoon (Cynara cardunculus L.) is a multipurpose crop, and its flowers are used as a natural coagulant in the cheesemaking process in countries such as Portugal and Spain. Cardoon leaves are rich in bioactive compounds, yet they are still often discarded as waste. These leaves can be directly consumed or used as an active ingredient in food packaging, thereby promoting resource efficiency and waste reduction. This study aims to evaluate the nutritional composition of cardoon leaves and their potential as a food ingredient. Fresh cardoon leaves were analyzed according to their content of moisture, ash, total protein, total fat, total dietary fiber, and total sugars, as well as their fatty acid profile. The results, expressed based on the weight of the fresh product, show that cardoon leaves contain 2.4 g/100 g, indicating a rich mineral composition. The total fat content is low, at 0.2 g/100 g, with only 0.05 g/100 g of saturated fat. The protein content (4.2 g/100 g) is considered adequate, highlighting its potential as a plant-based protein source. Additionally, the high fiber content (7.9 g/100 g) supports digestive health, while the low sugar content (0.9 g/100 g) further enhances its nutritional profile. Although cardoon leaves are often considered waste products, they offer substantial nutritional value, boasting high levels of protein, fiber, and minerals, as well as low levels of sugar and fat. Their effective valorisation can create a more sustainable system of food production. By incorporating cardoon leaves into the human diet and food packaging, their full potential can be achieved while minimizing waste and promoting sustainable consumption.
- Comparing the nutritional composition and quality of plant-based foods. A cross-market studyPublication . Brazão, Roberto; Batista, Rita; Fernandes, Paulo; Lopes, Andreia; Dias, Maria da GraçaBackground: The growing demand for healthier, sustainable, and eco-friendly foods has led to the rise of plant-based processed foods (PBF). Although plant-based diets are regarded as healthful, the prevalence of these products in processed/ultra-processed forms rises concerns about their nutritional quality and potential adverse health impacts. This study assed the nutritional composition and quality of PBF in the Portuguese market (PTm), by comparing their nutritional profiles with established reference values (RVs), as well as with animal-origin foods (AOF) from PTm, and equivalent products from the UK market (UKm). The goal is to contribute to the promotion of healthier food choices, and provide insights to inform public health policies. Methods: Collection and comparison of the nutritional data of PBF and AOF in PTm and UKm. These were compared within and between markets, as well as with the RVs of Integrated Strategy for the Promotion of Healthy Eating (EIPAS) and of Directorate-General of Health Label Decoder (DGS-LD). Results: A total of 1170 PBF and 2452 AOF were analysed. 92.9% PBF in PTm, and 95.4% in UKm exceeded EIPAS RVs for sugars and salt when jointly evaluated. PBF often had higher energy, carbohydrates, and fibre but lower levels of fat, saturates and protein than AOF. According to the DGS-LD, 17.7%, 18.1%, and 29.0% of PBF in PTm, and 18.4%, 22.6%, and 26.7% in UKm had high levels of fat, saturates, and salt, respectively. Conclusions: Nutritional variability was observed across multiples parameters within and between food categories, product types and markets. While some PBF had lower fat and saturates than AOF, many showed higher energy, carbohydrates and salt, with the majority failing to meet EIPAS RVs. These findings reinforce the need of public health policies and consumer awareness initiatives regarding PBF, including measures on food (re)formulation, labeling, taxation of unhealthy products, potential marketing restrictions, and food literacy. Main messages: PBF have highly variable nutritional composition and quality. Some offer better profiles than AOF, but many are high in fat, sugars, and salt. Consumer awareness and regulatory actions are needed to promote healthier food choices.
- Contribution of Updating the Portuguese Food Composition Table to Healthy and Sustainable Food ChoicesPublication . Ravasco, Francisco; Dias, Maria da GraçaBackground and Objectives: Portuguese Food Composition Table (FCT) is an essential tool for healthcare professionals, researchers, food industry, and consumers, providing detailed information on the nutritional value of foods. In the current context, where the promotion of healthier and more sustainable diets is a priority, the continuous updating of the FCT is indispensable to accurately reflect changes in food production, product reformulation, and consumption patterns. This work aims to highlight the priorities of updating the Portuguese FCT in order to fill gaps in existing data. Method: The update of the FCT is a continuous and internationally harmonized process, using FoodCASE® software, which is used by nine countries and various European projects following EuroFIR requirements. Data are generated according to EuroFIR standards, ensuring quality and comparability. The inclusion of new foods is based on the National Food and Physical Activity Survey (2015-2016), with a special focus on plant-based foods, following dietary tendencies and identifying gaps. Laboratory analyses are conducted at the National Institute of Health Doutor Ricardo Jorge, using samples representative of national consumption. New foods are compiled using analytical data, extrapolation from analogous foods, international databases, and nutritional labelling. Results: Identification of new foods has been based on the National Food and Physical Activity Survey (2015-2016), with a focus on those consumed by individuals following a vegetarian diet. The new version of the FCT (v 7.0 - 2025) will include 1339 foods, classified in FoodEX2 up to the 3rd level and 50 components/nutrients, will include results for iodine and selenium and for the first time results for 6 carotenoids in vegetables and fruits. Introduces 9 new foods and 1417 changes, including descriptions, removal of obsolete items, addition of edible portions, and value updates, considering the reduction of salt, sugars, and saturated fats in line with public health guidelines and industry trends. FCT is freely available online, allows searches by keyword, food group, components, and alphabetical list, nutritional comparisons between foods within the same or different groups. Conclusions: Updating the FCT is a fundamental step to ensure the quality and reliability of the nutritional information available. Regular updates will help guide public policy, support nutrition research, and promote healthier, more sustainable food choices. Strengthening international cooperation and leveraging new technologies for data collection and analysis will be key to ensuring a robust and up-to-date food composition database.
- Cyanara cardunculus L. by-products as a sustainable source of bioactive compounds for industrial applicationsPublication . Barbosa, Cássia H.; Andrade, Mariana A.; Duarte, Maria Paula; Mateus, Ana Rita; Vilarinho, Fernanda; Fernando, Ana Luísa; Sanches Silva, AnaCynara cardunculus L. (cardoon) is a versatile perennial crop that thrives in challenging environments with high productivity. Its flowers are valued for their coagulating properties in cheesemaking, while its leaves, rich in bioactive compounds, are normally discarded. This study aimed to assess the antioxidant and antimicrobial potential of ethanolic and methanolic extracts from fresh and dried cultivated cardoon var. altilis DC leaves (FCC and DCC, respectively) to evaluate the impact of oven-drying with forced air circulation on the bioactive profile of the leaves. Dried cultivated cardoon leaf extracts exhibited stronger antioxidant activity than fresh leaf extracts, although fresh leaves contained a greater variety of polyphenolic compounds. Among the 16 identified compounds, chlorogenic acid, apigenin, and luteolin were the most abundant. The best antioxidant activity was observed in dried leaf extracts for both methanolic (EC50 = 0.8 mg/mL, AAC = 279.67) and ethanolic (EC50 = 2.1 mg/mL, AAC = 448.06) solvents. Regarding antimicrobial properties, Gram-positive bacteria showed higher sensitivity to both ethanolic and methanolic extracts compared to Gram-negative bacteria. The dried leaf ethanolic extract demonstrated stronger antimicrobial activity, with lower minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) values (125–2000 μg/mL) across most tested microorganisms. Dried leaf extracts exhibited better antimicrobial efficacy than fresh leaf extracts, although only mild inhibition was observed against Aspergillus fumigatus. In conclusion, the findings suggest that dried cardoon leaves are a valuable by-product as a source of bioactive compounds for various industrial applications, particularly in the food industry, as well as in cosmetic and pharmaceutical industries. In this sense, the use of active compounds obtained from cardoon leaves is aligned with the concepts of circular economy and sustainability. More specifically, it is aligned with the United Nations Sustainable Development Goal 12, Ensure sustainable consumption and production patterns. This approach promotes both environmental and economic sustainability by transforming high-value by-products into innovative applications.
- Development of National recommendations for fish consumption in Portugal considering methylmercury exposurePublication . Fernandes, Paulo; Afonso, Cláudia; Bico, Paula; Bandarra, Narcisa; Borges, Marta; Carmona, Paulo; Carvalho, Catarina; Correia, Daniela; Gonçalves, Susana; Lopes, Carla; Lourenço, Helena; Monteiro, Sarogini; Nabais, Pedro; Oliveira, Luísa; Santiago, Susana; Severo, M.; Torres, Duarte; Dias, Maria da GraçaIntroduction: Fish is an important part of the Portuguese diet and a major source of long-chain omega-3 fatty acids. However, it also represents the main dietary source of methylmercury (MeHg), a neurotoxic compound especially harmful during critical stages of development such as pregnancy and early childhood. In response to European Commission Recommendation EU 2022/1342, Portugal undertook a national initiative to assess MeHg exposure and derive population-based consumption guidelines. Methodology: A multidisciplinary working group comprising six public institutions and coordinated by the Directorate-General for Food and Veterinary (DGAV) was established in 2018. The team performed a quantitative risk–benefit assessment (RBA) combining national data on MeHg, EPA, and DHA levels in commonly consumed fish species with food consumption data from the National Food and Physical Activity Survey (IAN-AF 2016). The assessment considered both the toxicological risks of MeHg and the nutritional benefits of omega-3 fatty acids. Results: The RBA showed that, for the general population, the benefits of fish consumption outweigh the risks of MeHg exposure. However, for vulnerable groups - pregnant and breastfeeding women and children under 10 years—the risks were more significant. As a result, differentiated dietary recommendations were developed. For the general population, a frequency of 4–7 servings per week of any fish species was advised. For vulnerable groups, 3–4 servings per week of fish species with medium to low MeHg levels were recommended, while species with high MeHg content (e.g., fresh tuna, swordfish, shark) should be avoided. Conclusions: The resulting recommendations were disseminated through a multilingual infographic, public presentation, and press release. Additional outreach actions targeting health professionals and school meal providers are planned to increase awareness among at-risk populations. Topic relevance: This work exemplifies a science-based approach to public health policy, combining food safety and nutrition to inform national dietary guidelines, with direct implications for risk communication and health promotion.
- Influence of application methods of a whey protein-based coating with cardoon extract on cured cheese propertiesPublication . Barbosa, Cássia H.; Andrade, Mariana A.; Tomé, Sidney; Vilarinho, Fernanda; Fernando, Ana Luísa; Sanches Silva, AnaThe application of edible coatings for cheese preservation has gained attention for maintaining its quality and enhancing its shelf life. Whey protein-based coatings, with natural extracts, can protect from moisture loss, lipid oxidation, and microbial contamination. Cynara cardunculus L. (cardoon) is a Mediterranean plant whose flowers are used in cheesemaking, and the leaves, the main by-product generated, are known to have an interesting polyphenol profile. This study aims to evaluate different methods of applying a whey protein-based coating incorporated with 2% cardoon leaf extract on cured cheese. The different methods involved two groups of control cheese samples: one group remained untreated, while the other group was coated without any extract. The active samples consisted of three groups of cheese samples: one was doubledipped and air-dried, another was double-dipped and dried in a flow chamber, and a third one was single-dipped and dried in a flow chamber. The samples were kept for 30 days at 30 °C. The samples were analysed for microbial contamination, moisture content, colour, and lipid oxidation. The whey protein-based coating incorporated with cardoon leaf extract had significant effects on the packed cheese. The active coating reduced microbial counts, specifically S. aureus and moulds and yeasts, compared to the control samples. The active coating decreased luminosity and increased the yellow-blue value. But there was no significant difference in moisture content. The active coating provided moderate protection against lipid oxidation. Overall, applying whey protein-based coating incorporated with 2% cardoon leaf extract appears to be an effective method to prolong the shelf life of cheese. Incorporating natural extracts into whey protein-based coating represents a natural and effective strategy to protect cheeses against microbiological contamination and oxidation. This approach enhances the quality and safety of cheese products while meeting consumer demand for natural and sustainable food preservation methods.
- Total Diet Studies: A comprehensive tool for dietary exposure assessmentPublication . Vasco, Elsa; Dias, Maria da Graça; Oliveira, LuísaIntroduction Total Diet Studies (TDS) are a cost-effective, scientifically robust approach recommended by the World Health Organization (WHO) to estimate long-term population exposure to dietary chemical contaminants. Unlike traditional monitoring, TDS analyses food- "as consumed," and considers the overall diet, offering realistic insights into chronic risks and supporting public health policy. Standardized methods, such as those from TDS-Exposure and EFSA/FAO/WHO, enhance data quality and cross-country comparability. Methodology The study involves two main sampling phases: planning and fieldwork, followed by chemical analysis of the TDS samples and subsequent exposure assessment and risk characterisation. During planning, key food items are selected based on national dietary data, classified using the FoodEx2 system, and organized into TDS samples. Sampling considers factors such as origin, market share, season, and cooking habits. In fieldwork, food samples are collected from retail outlets, prepared according to culinary practices, and combined into composite samples for laboratory analysis. Chemical analysis uses validated methods (e.g., ICP-MS, GC-MS, LC-MS/MS); speciation is essential for certain contaminants like arsenic and mercury. Dietary exposure is estimated by combining contamination levels with food consumption data using probabilistic models. Results can be stratified by age, gender, etc. Exposure is compared to health-based reference values (e.g., TDI, TWI) or assessed via the Margin of Exposure (MOE). Uncertainty is addressed using methods such as sensitivity analysis and Monte Carlo simulations. Results TDS provides a national overview of dietary exposure to chemical contaminants. Results typically include identification of major dietary sources of exposure (e.g., rice for arsenic, fish for mercury), demographic exposure profiles (e.g., higher intake in children due to body weight), and baseline exposure data for trend tracking and policy evaluation. Conclusions TDS are an essential tool in modern food safety. By integrating consumption and contaminant data in a realistic, whole-diet population-wide context, it supports risk assessment and evidence-based regulation. TDS are highly effective for chronic dietary exposure assessment, helping authorities prioritize risks and protect public health. Topic Relevance Amid growing concerns over food contamination, climate change, and evolving diets, TDS play a valuable role in supporting international food safety standards, informing national programs, and contributing to Sustainable Development Goals.