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- 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.
- Coffee Pulp from Azores: A Novel Phytochemical-Rich Food with Potential Anti-Diabetic PropertiesPublication . Costa, Anabela S.G.; Peixoto, Juliana A. Barreto; Machado, Susana; Santo, Liliana Espírito; Soares, Thiago F.; Andrade, Nelson; Azevedo, Rui; Almeida, Agostinho; Costa, Helena S.; Oliveira, Maria Beatriz P.P.; Martel, Fátima; Simal-Gandara, Jesus; Alves, Rita C.Coffee pulp, a by-product of wet coffee processing, shows significant potential in the food and health domains, but its real applications remain underexplored. This work investigated the chemical composition and bioactive properties of coffee pulp from São Miguel Island (Azores, Portugal). The studied coffee pulp exhibited high fiber content (52% dw), mostly insoluble; notable mineral levels (10.6%), mainly K, Ca, and Mg; and 6% dw of total amino acids, with hydroxyproline, aspartic acid, glutamic acid, and leucine in higher amounts. Despite containing low fat (1.6% dw), mainly saturated, it also showed considerable amounts of polyunsaturated fatty acids with a favorable n6/n3 ratio (1.40) and vitamin E (α-, β-, and γ-tocopherols). Its antioxidant capacity can be partially explained by the chlorogenic acid content (9.2 mg/g dw), and caffeine (0.98%) was present in similar amounts to those observed in some arabica coffee beans. A decrease in glucose uptake in Caco-2 cells was found, but not in fructose, suggesting selective inhibition of SGLT1 and potential antidiabetic effects. These results show that Azorean coffee pulp has potential as a sustainable and bioactive ingredient for incorporation into functional foods or dietary supplements.
- Nutritional and Bioactive Profiling of Cucumis melo L. By-Products: Towards a Circular Food EconomyPublication . Silva, Mafalda A.; Albuquerque, Tânia G.; Ferreira, Diana M.; Alves, Rita C.; Oliveira, Maria Beatriz P.P.; Costa, Helena S.Food waste, due to the high quantities produced, becomes a significant environmental, economic, and social challenge worldwide. Simultaneously, the rising prevalence of chronic diseases has intensified the demand for healthier food options. A promising approach to address these issues involves the valorisation of food by-products for the development of innovative and healthier food products. Cucumis melo L., commonly consumed as a fruit, generates peels and seeds that are typically discarded. In the present study, the nutritional composition and antioxidant potential of pulp, peel, and seeds of C. melo L. (yellow and green melon) were comprehensively evaluated. The seeds were identified as a rich source of dietary fibre (39.0 and 39.7 g/100 g dw; p > 0.05) and protein (21.0 and 21.3 g/100 g dw; p > 0.05), exhibiting an appealing fatty acid profile. The peel contains high levels of dietary fibre (39.7 and 47.1 g/100 g dw; p > 0.05) and total phenolic compounds (1976 and 2212 mg GAE/100 g dw; p > 0.05), suggesting significant bioactive potential. The peels showed a high antioxidant capacity for both methods used, DPPH• (120 and 144 mg TE/100 g dw; p > 0.05) and FRAP (6146 and 7408 mg TE/100 g dw; p > 0.05) assays. Potassium emerged as the predominant mineral in the seeds (799 and 805 mg/100 dw; p > 0.05), while glutamic acid was the most abundant amino acid (4161 and 4327 mg/100 g dw; p > 0.05). These findings emphasise the antioxidant and nutritional properties of C. melo L. by-products, highlighting their potential for inclusion in novel food formulations. This study not only advances the understanding of C. melo L. properties but also supports the reduction of food waste and promotes sustainability within the food supply chain.
- Extension of Poultry Meat Shelf Life Using Cynara cardunculus L. Leaf Extracts as a Natural PreservativePublication . Barbosa, Cássia H.; Andrade, Mariana A.; Vilarinho, Fernanda; Silva, Ana Sanches; Fernando, Ana Luísa;Food additives are used to prevent food spoilage and extend its shelf life. However, con cerns regarding the potential health implications associated with some synthetic additives have prompted research efforts aimed at identifying natural alternatives, such as plant extracts. Cynara cardunculus L. (cardoon) is known for its antimicrobial and antioxidant properties. The aim of this study was to evaluate the capability of ethanolic food-grade extracts from cultivated cardoon and globe artichoke leaves to preserve poultry breast meat during refrigerated storage. A total of seven treatment groups were tested: one control group (no extract) and six active groups with 0.5%, 1%, and 2% (w/w) of either cultivated cardoon or globe artichoke leaf extracts. Lipid oxidation, moisture, colour, pH, acidity, and microbial growth were assessed in poultry meat samples over 15 days. Both extracts were effective in extending shelf life, up to 11 days, by delaying lipid oxidation and microbial growth. Cardoon extract (1% w/w) displayed superior antimicrobial efficacy, maintaining microbial counts below 5 Log CFU/g meat until day 15, compared to the control. Culti vated cardoon leaf extract proves promising as a natural antimicrobial and antioxidant, extending the shelf life of poultry meat. This presents an opportunity to maintain the quality of meat products, aligning with consumer preferences for natural ingredients and sustainable practices.
- Emerging Trends in Active Packaging for Food: A Six-Year ReviewPublication . Andrade, Mariana A.; Barbosa, Cássia H.; Ribeiro-Santos, Regiane; Tomé, Sidney; Fernando, Ana Luísa; Silva, Ana Sanches; Vilarinho, Fernanda; "The development of active food packaging has evolved rapidly in recent years, offering innovative solutions to enhance food preservation and safety while addressing sustainability challenges. This review compiles and analyzes recent advancements (2019–2024) in release-type active packaging, focusing on essential oils, natural extracts, and phenolic compounds as active agents. Primarily plant-derived, these compounds exhibit significant antioxidant and antimicrobial activities, extending shelf life and enhancing food quality. Technological strategies such as encapsulation and polymer blending have been increasingly adopted to overcome challenges related to volatility, solubility, and sensory impact. Integrating bio-based polymers, including chitosan, starch, and polylactic acid, further supports the development of environmentally friendly packaging systems. This review also highlights trends in compound-specific research, release mechanisms, and commercial applications, including a detailed analysis of patents and case studies across various food matrices. These developments have already been translated into practical applications, such as antimicrobial sachets for meat and essential oil-based pads for fresh produce. Moreover, by promoting the valorization of agro-industrial by-products and the use of biodegradable materials, emission-type active packaging contributes to the principles of the circular economy. This comprehensive overview underscores the potential of natural bioactive compounds in advancing sustainable and functional food packaging technologies.
- Food Choice, Nutrition, and Public HealthPublication . Santos, Mariana; Assunção, RicardoMaintaining a healthy diet throughout life helps prevent all forms of malnutrition, thereby reducing the risk of non-communicable diseases (NCDs) and related conditions . Dietary habits, lifestyle choices, and social factors significantly influence our health. Recently, we have seen shifts in food consumption patterns driven by various factors. These include the increased availability of processed foods, rapid urbanization, and changing lifestyles. The types, amounts, and frequency of consumed foods and beverages define dietary patterns, which have been evolving in recent decades due to the emergence of new or adapted eating habits. Common examples of dietary patterns include the ‘Western dietary pattern’ and the ‘Mediterranean dietary pattern’. Other significant patterns are the ‘prudent dietary pattern’, which emphasizes a high intake of vegetables, fruits, legumes, whole grains, fish, and seafood, and the ‘vegetarian/plant-based dietary pattern’, which entirely omits meat and animal products. Understanding the individual motives that drive certain food choices is crucial for changing consumption habits, promoting healthier behaviors, and fostering sustainability. This Editorial introduces the Special Issue “Food Choice, Nutrition, and Public Health” and highlights key topics on this subject.
- Nutrition remains a top priority in Ukraine despite the ongoing war: the fight against trans fatsPublication . Gonzales, Gerard Bryan; Fino Alberto da Motta, Carla Alexandra; Farrand, Clare; Habicht, Jarno; Kuriata, Olena; Phyo, Pyi Pyi; Skipalskyi, Andrii; Wickramasinghe, KremlinDespite the ongoing war, nutrition remains a top priority in Ukraine. In collaboration with the WHO, Ukraine remains steadfast in its mission to eliminate trans fats in the food supply as a measure to reduce non-communicable diseases in the country. Ukraine has passed legislation on the monitoring and regulation of trans fats in foods, and WHO has been supporting the country in building laboratory capacity to achieve this goal.
- Production and characterization of protein-rich extracts from the red macroalga Gelidium corneum and its industrial agar extraction residuesPublication . Mateus, Marília; Mão de Ferro, Rita; Pinheiro, Helena M.; Machado, Remígio; R. da Fonseca, M. Manuela; Sapatinha, Maria; Pires, Carla; Marmelo, Isa; Marques, António; Nunes, Maria Leonor; Motta, Carla; Cesário, M. TeresaThe red macroalga Gelidium corneum is a species commercially exploited for agar extraction, though with enormous potential for other industrial applications. This work aimed to produce protein-rich extracts from the crude alga and from residues of the industrial agar extraction process by applying different extraction and recovery procedures, and to characterize the obtained protein extracts. The sequential implementation of two water extractions followed by two alkaline extractions resulted in the recovery of 12.0 ± 1.2 % and 15.4 ± 0.9 % of the total protein contents of the crude alga and industrial residues, respectively. Two sequential water extractions assisted by Celluclast® and Alcalase® enzymes followed by two alkaline extractions recovered 52.1 ± 1.7 % and 36.5 ± 1.3 % of the protein contents of the crude alga and industrial residues, respectively. Extracts produced by these processes were characterized focusing on proximal composition, protein accessibility, nutrition and antioxidant potential, showing value as aquaculture feed ingredients. As all protein products revealed high carbohydrate contents and, aiming at enriching protein content, different protein precipitation methods were assessed, namely through ammonium sulfate precipitation and pH-shift protocols. The pH-shift method in sequential mode proved to be simple and fast with low reagent consumption. The purification of extracts by this precipitation mode allowed precipitating up to 72 % of the extracted protein. The results obtained suggest that protein concentrates extracted from Gelidium corneum appear to be promising sustainable sources for fish feed production, owing to their essential amino acid content, protein bioaccessibility and antioxidant properties.
- Nutritional composition of ultra-processed plant-based foods in the out-of-home environment: a multi-country survey with plant-based burgersPublication . Vellinga, Reina E.; Rippin, H.L.; Gonzales, G.B.; Temme, E.H.M.; Farrand, C.; Halloran, A.; Clough, B.; Wickramasinghe, K.; Santos, M.; Fontes, T.; Pires, M.J.; Nascimento, A.C.; Santiago, S.; Burt, H.E.; Brown, M.K.; Jenner, H.K.; Alessandrini, R.; Marczak, A.M.; Flore, R.; Sun, Y.; Motta, C.Ultra-processed plant-based foods, such as plant-based burgers have gained in popularity. Particularly in the out-of-home (OOH) environment, evidence regarding their nutritional profile and environmental sustainability is still evolving. Plant-based burgers available at selected OOH sites were randomly sampled in cities of four WHO European Member States; Amsterdam, Copenhagen, Lisbon, and London. Plant-based burgers (patty, bread and condiment) (n=41) were lab-analysed for their energy, macronutrients, amino acids, and minerals content per 100g and serving, and were compared with reference values. For the plant-based burgers, the median values per 100g were: 234 kcal, 20.8g carbohydrates, 3.5g dietary fibre, and 12.0g fat, including 0.08g TFA and 2.2g SFA. Protein content was 8.9g/100g, with low protein quality according to amino acid composition. Median sodium content was 389mg/100g, equivalent to 1g salt. Compared with references, the median serving of plant-based burgers provided 31% of energy intake based on a 2,000 kcal per day, and contributed to carbohydrates(17-28%), dietary fibre(42%), protein(40%), total fat(48%), SFA(26%), and sodium(54%). One serving provided 15-23% of the reference values for calcium, potassium, and magnesium, while higher contributions were found for zinc(30%), manganese(38%), phosphorus(51%), and iron(67%). The ultra-processed plant-based burgers, provide protein, dietary fibre and essential minerals, but also contain relatively high levels of energy, sodium, and total fats. The amino acid composition of the plant-based burgers indicated low protein quality. The multifaceted nutritional profile of plant-based burgers highlights the need for manufacturers to implement improvements to better support healthy dietary habits. These improvements should include reducing energy, sodium and total fats.
- Mackerel and Seaweed Burger as a Functional Product for Brain and Cognitive Aging PreventionPublication . Cardoso, Carlos; Valentim, Jorge; Gomes, Romina; Matos, Joana; Rego, Andreia; Coelho, Inês; Delgado, Inês; Motta, Carla; Castanheira, Isabel; Prates, José A.M.; Bandarra, Narcisa M.; Afonso, CláudiaMost world countries are experiencing a remarkable aging process. Meanwhile, 50 million people are affected by Alzheimer’s disease (AD) and related dementia and there is an increasing trend in the incidence of these major health problems. In order to address these, the increasing evidence suggesting the protective effect of dietary interventions against cognitive decline during aging may suggest a response to this challenge. There are nutrients with a neuroprotective effect. However, Western diets are poor in healthy n-3 polyunsaturated fatty acids (n-3 PUFAs), such as docosahexaenoic acid (DHA), iodine (I), and other nutrients that may protect against cognitive aging. Given DHA richness in chub mackerel (Scomber colias), high vitamin B9 levels in quinoa (Chenopodium quinoa), and I abundance in the seaweed Saccorhiza polyschides, a functional hamburger rich in these nutrients by using these ingredients was developed and its formulation was optimized in preliminary testing. The effects of culinary treatment (steaming, roasting, and grilling vs. raw) and digestion on bioaccessibility were evaluated. The hamburgers had high levels of n-3 PUFAs in the range of 42.0–46.4% and low levels of n-6 PUFAs (6.6–6.9%), resulting in high n-3/n-6 ratios (>6). Bioaccessibility studies showed that the hamburgers could provide the daily requirements of eicosapentaenoic acid (EPA) + DHA with 19.6 g raw, 18.6 g steamed, 18.9 g roasted, or 15.1 g grilled hamburgers. Polyphenol enrichment by the seaweed and antioxidant activity were limited. The hamburgers contained high levels of Se and I at 48–61 μg/100 g ww and 221–255 μg/100 g ww, respectively. Selenium (Se) and I bioaccessibility levels were 70–85% and 57–70%, respectively, which can be considered high levels. Nonetheless, for reaching dietary requirements, considering the influence of culinary treatment and bioaccessibility, 152.2–184.2 g would be necessary to ensure daily Se requirements and 92.0–118.1 g for I needs.