Departamento de Alimentação e Nutrição
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Percorrer Departamento de Alimentação e Nutrição por Domínios Científicos e Tecnológicos (FOS) "Ciências Agrárias::Biotecnologia Agrária e Alimentar"
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- 17.ª Reunião Anual PortFIR - Segurança dos Alimentos: Governança, Ciência e Novos Modelos de Produção Face aos Desafios Globais: Resumo da reuniãoPublication . Brazão, Roberto; Fernandes, Paulo; Dias, Maria da GraçaResumo da 17.ª Reunião Anual PortFIR subordinada ao tema "Segurança dos Alimentos: Governança, Ciência e Novos Modelos de Produção Face aos Desafios Globais". A publicação apresenta as comunicações e abstracts/posters submetidos, bem como os resultados da avaliação ao grau de satisfação dos participantes no evento e algumas fotos do evento.
- Approach and Resources for the Sustainable Update of the Portuguese Food Composition Database: A Multi-Source and Collaborative StrategyPublication . Dias, Maria da GraçaBackground and Objectives: The National Institute of Health Doutor Ricardo Jorge (INSA) compiles the Portuguese Food Composition Database (FCDB). Since the first edition in 1961, formats, components, data sources, and management have evolved. Participation in the EuroFIR Network (2005–2010) helped INSA establish strategies, collaborative networks, and infrastructures to ensure regular updates and long-term sustainability. The 2023 version (6.0) includes 44 components for 1330 generic foods, with a new release planned for early 2025. This study presents the strategy and resources for updating the FCDB, integrating analytical and other data sources, while highlighting the role of stakeholders and digital tools in the process. Methods: To ensure data accuracy, INSA conducts an annual analytical program, analysing 12–22 food pool samples in its accredited laboratories. This program prioritizes key foods and components, under the Analytical Updating Commission (AUC). For the 2025 update, Total Diet Study (TDS) nutrient samples were evaluated for adequacy to generic food profiles. Additional analytical data from the industry and distribution sectors were collected via PortFIR’s working group (GTTCA), while addressing user needs. Additionally, European food composition resources (e.g., FoodExplorer-EuroFIR) and food labelling data were used to enhance data completeness. FoodCASE® ensures compliance with EuroFIR’s technical requirements, with automated checks detecting inconsistencies, which are then manually reviewed and corrected. Results: The 2025 FCDB update includes new foods and components, along with nutrient revisions (mainly salt and sugar) linked to the national reformulation strategy. The annual analytical program, based on AUC prioritization, provides high-quality nutrient data, improving dietary representativeness. Regarding TDS-based analytical data, 164 TDS samples were analysed, with nearly 58% integrated into the FCDB, based on composition suitability. The GTTCA, which meets bimonthly, includes 74 members, representing data users and producers, playing a key role in revising the FCDB, ensuring national data access, and addressing user needs. The PortFIR® website remains a key dissemination platform, providing free access to the FCDB, along with tools for food comparisons, recipe calculations, and dataset downloads. Conclusions: A multi-source, collaborative approach is key to ensuring sustainable FCDB updates. However, financial constraints remain a major challenge, as the Ministry of Health lacks dedicated funding for analytical programs. Additional resources and institutional support are essential to guarantee the long-term sustainability of the FCDB, supporting nutrition research, public health, and the food industry.
- 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.
- Cardo como recurso estratégico para a sustentabilidade alimentar: a importância da investigação desenvolvida pelo INSAPublication . Barbosa, Cássia H.O cardo apresenta-se como uma planta com elevado potencial, especialmente através do aproveitamento das suas folhas que são normalmente tratadas como resíduos, como fonte de compostos bioativos de interesse para as indústrias alimentar e de embalagens alimentares. A valorização destas folhas enquadra-se nos princípios da economia circular, promovendo cadeias de valor mais sustentáveis e com menor desperdício.
- 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.
- Comparative analysis of the nutritional quality of plant-based processed foods and animal-origin counterparts in the Portuguese and UK marketsPublication . Brazão, Roberto; Batista, Rita; Fernandes, Paulo; Lopes, Andreia; Dias, Maria da GraçaThe increasing demand for healthier and more sustainable foods has led to the rise of plant-based processed foods that serve as alternatives to animal-origin products. While plant-based diets are often considered healthful, these products frequently present nutritional limitations. This study aimed to compare the nutritional composition and quality of plant-based and animal-origin processed foods available in the Portuguese and UK markets. A total of 1170 plant-based and 2452 animal-origin counterparts were analysed, using two reference frameworks: the Portuguese Integrated Strategy for the Promotion of Healthy Eating (EIPAS) and the Directorate-General for Health (DGS) Label Decoder reference values. Findings indicated that 92.9 % of plant-based foods in Portugal, and 95.4 % in UK, exceeded EIPAS sugar and salt limits (evaluated together), suggesting that the perceived health benefits may not be aligned with their nutritional content. Compliance with EIPAS varied significantly by food type, for each country. Plant-based alternatives often had higher energy, carbohydrates, and fibre, but lower levels of saturates and protein compared to their counterparts. According to the DGS Label Decoder, 17.7 %, 18.1 %, and 29.0 % of plant-based alternatives in PT market, and 18.4 %, 22.6 %, and 26.7 % in UK market, had high levels of fat, saturates, and salt, respectively. These findings underscores that, despite the perceived health benefits of plant-based foods, not all present a balanced and healthy nutritional profile. Additionally, this study highlights significant nutritional variability across plant-based alternatives and markets. This reinforces the need for informed consumer choices, better product formulations, and public health actions to improve their nutritional quality.
- 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.
- Comunicação em composição e segurança dos alimentos na perspetiva do INSAPublication . Brazão, RobertoApresentação sobre a importância da comunicação em composição de alimentos e em segurança dos alimentos na perspectiva do INSA. Enquadramento, metodologia e exemplos.
- 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.