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- 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.
- Functional foods enriched with melon by products: A sustainable strategy to improve amino acid profilePublication . Silva, M.A.; Costa, H.S.; Oliveira, M.B.P.P.; Félix, N.; Albuquerque, T.G.The global population is projected to grow rapidly, posing a significant challenge in ensuring access to safe, nutritious, and healthy food for everyone. Often discarded, fruit by-products are a valuable source of fiber, protein, and bioactive compounds. Incorporating these by-products into new or enhanced food products could play a crucial role in addressing hunger and malnutrition, which remain major public health challenges. This approach also promotes the sustainable and efficient use of natural resources. This study aimed to develop four innovative types of bread enriched with melon by-products: bread with blanched melon peel flour (BBMPF), bread with blanched melon seed flour (BBMSF), bread with roasted melon peel flour (BRMPF) and bread with roasted melon seed flour (BRMSF). Additionally, a control bread was developed. The protein content and amino acid profile of these breads were evaluated. In 2022, by-products from melon production and distribution companies were recovered. The melon peels were dehydrated, and the seeds were oven-dried. Both by-products were ground to produce melon peel flour and melon seed flour. These flours were then subjected to either blanching or roasting, and used to develop the innovative types of bread. The total protein content was evaluated by Kjeldhal method, and the amino acid profile was determined using UHPLC with diode array detection. Protein content ranged from 6.3 g/100 g (BBMPF) to 8.8 g/100 g (BRMSF). The most abundant essential amino acids found in the breads were leucine, phenylalanine and valine. Breads with melon seed flours have a higher increase in amino acid content than those with melon peel flours. BRMPF (1959 mg/100 g), BBMSF (2219 mg/100 g) and BRMSF (2341 mg/100 g) had higher essential amino acid levels than the control bread (1849 mg/100 g). These results suggest that using melon flour, especially seeds flour, may be an effective strategy to improve the amino acid profile in functional foods. Furthermore, these findings not only contribute to improving public health, but also promote the valorisation of melon by-products, reducing the economic, social, and environmental impacts of these currently discarded by-products, meeting the Sustainable Development Goals of the United Nations.
- 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.
- Microbiological evaluation of seaweed-enriched meatballs as a strategy to enhance iodine intakePublication . Rodrigues, Ana Gomes; Morgado, Cátia; Silva, Mafalda A.; Costa, Gilberto; Brandão, Carlos; Costa, Helena Soares; Albuquerque, Tânia G.Introduction: Iodine deficiency continues to affect populations globally, and seaweeds have emerged as natural, sustainable sources of this essential micronutrient. Their incorporation into conventional food products, such as meatballs, represents a promising strategy to develop functional foods with enhanced nutritional profiles. Objectives: To develop a functional food product, meatballs were enriched with edible seaweeds (Undaria pinnatifida and Himanthalia elongata), aimed at improving iodine intake and to assess their microbiological quality according to current food safety standards. Methodology: Six meatball samples were prepared: two control samples without seaweed (sautéed and oven-baked) and four seaweed-enriched samples using both preparation methods. Microbiological analysis was conducted following the guidelines from the Portuguese National Institute of Health (INSA, 2019) and Regulation (EC) No 2073/2005. The parameters evaluated included Listeria spp., Listeria monocytogenes, Pseudomonas spp., Staphylococcus aureus, Bacillus cereus, moulds, yeasts, Enterobacteriaceae, total viable counts, Escherichia coli, and Clostridium perfringens. Results: Most samples were microbiologically satisfactory. However, all tested samples showed unsatisfactory results for Listeria monocytogenes, which may indicate environmental or crosscontamination, inadequate surface sanitation, or handling deficiencies. Additionally, the sautéed Himanthalia elongata sample presented an unsatisfactory total viable count (8.9×10⁴ cfu/g), potentially due to poor raw material quality, thermal processing failure, or cold chain disruption. Conclusions: Although seaweed incorporation can enhance the nutritional profile of meat-based products, these findings highlight the need for strict hygienic measures during formulation and processing. Corrective actions are essential to mitigate microbial risks and ensure product safety without compromising functional benefits.
- 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.
- Nutritional valorization of fermented melon by-products: novel sustainable ingredients?Publication . Domingues, Mariana S.; Silva, M.A.; Pestana, José M.; Costa, Helena Soares; Albuquerque, T.G.Although often disregarded as by-products of melon processing, both the peel and seeds contain valuable nutrients and bioactive compounds, making them promising candidates for fermentation studies. To investigate the feasibility and effectiveness of lactic and alcoholic fermentation applied to melon peel, seeds, and by-products, with the goal of evaluating their potential for developing valueadded products and promoting sustainability in melon processing. During 2023, melon by-products, seeds and peels were collected in a hotel in the Lisbon region. After adding 2% salt (lactic fermentation) or 2% sucrose (alcoholic fermentation) of the total weight of melon by-products/seeds or peels, bags were sealed under vacuum and maintained for 7 days at 27 °C ± 1 °C. Samples were homogenized in a blender, 3dehydrated (55 °C; 12h), homogenized and sieved to obtain flour. The energy and carbohydrates content were calculated after the determination of the nutritional composition (moisture, ash, total protein and fat, dietary fibre and s alt) of the fermented products. Six products were obtained: lactic/alcoholic fermented melon by-products flour, lactic/alcoholic fermented melon peel flour, and lactic/alcoholic fermented melon seed flour. According to Regulation (EU) No. 1924/2006, all products (100%) are rich in dietary fiber (>6 g/100 g), and 83% are high in protein (>20% of energy value). Additionally, lactic/alcoholic fermented melon peel flour has a low-fat content. This study emphasizes that cost-effective processes, such as fermentation, can simultaneously reduce waste and generate value-added products, promoting sustainability in melon processing and the development of innovative functional food ingredients.
- Cereal bars in Portugal: Alignment with nutrient profile models and school snacks guidelinesPublication . Barriga, Marta; Silva, Mafalda Alexandra; Ramalho, Renata; Costa, Helena Soares; Albuquerque, Tânia GonçalvesThe growing prevalence of childhood overweight and obesity in Portugal, rising from 29.7% to 31.9% for overweight and from 11.9% to 13.5% for obesity between 2019 and 2022, has raised concerns about the nutritional quality of foods frequently consumed by children. Snacking habits, particularly those involving packaged and processed products such as cereal bars, play a significant role in children's overall dietary patterns. Although often marketed as healthy options, many cereal bars may not comply with public health recommendations. This study assessed the nutritional composition of cereal bars available on the Portuguese market, evaluating their alignment with the Portuguese Nutrient Profile Model and the National Guidelines for Healthy School Snacks. A total of 135 cereal bar products were analysed based on their labelled nutritional information, focusing on energy, total fat, saturated fat, sugars, fibre, and salt. The results showed that all bars exceeded the recommended energy threshold (40 kcal per serving). Only 23% met the total fat limit (≤8 g/100 g), and 36.3% complied with the saturated fat limit (≤3 g/100 g). The average sugar content was 23.5 g/100 g, well above recommended levels. Regarding salt, 28% of the bars met the recommended limit (0.3 g/100 g). These findings highlight a significant gap between product formulations and national nutrition policies targeting school-aged populations. This study underscores the need for product reformulation, clearer front-of-pack labelling, and improved nutritional education to promote healthier snack choices for children and support obesity-prevention strategies.
- Transcriptomic response of Mytilus galloprovincialis to emerging contaminants: Data analysis workflowPublication . Copeto, Sandra; Ferreira, Inês; Duarte, Silvia; Vieira, Luís; Ferrão, José; Silva, Marco; Diniz, Mário; Motta, CarlaIntroduction: Environmental pollutants such as tetrabromobisphenol A (TBBPA), perfluoroalkyl substances (PFASs) like perfluorooctanoic acid (PFOA), and endocrine-disrupting compounds (EDCs) as 17α-ethinylestradiol (EE2) are commonly detected in coastal ecosystems. The Mediterranean mussel, Mytilus galloprovincialis, is a species of significant ecological and economic importance. Recent genomic studies have revealed an open pan-genome structure, with approximately 25–30% of protein-coding genes varying among individuals due to presence/absence variation (PAV). Assessing their molecular effects on marine organisms requires robust experimental models that reflect realistic exposure scenarios. Aim: Investigate transcriptomic alterations in M. galloprovincialis following exposure to environmentally relevant concentrations of TBBPA, PFOA, and EE2 under controlled laboratory conditions. Methods: Adult mussels were collected from Guincho coast (Portugal) and acclimated for 5 days under laboratory conditions (20 ± 1°C; salinity 33 ± 1 g·L⁻¹; pH 8.1). Mussels were then exposed for 28 days to TBBPA (1, 10, 100 µg/L), PFOA (1, 100 µg/L), or EE2 (10, 1000 ng/L), with and unexposed group (control). Each treatment consisted of four biological replicates (two males and two females). At the end of the exposure period, mussels were dissected, and soft tissues were preserved at −80°C. RNA was extracted from whole-body homogenates, and only samples with an RNA Integrity Number (RIN) > 9.0 were selected for sequencing. Results: RNA libraries were prepared using the Illumina TruSeq Stranded mRNA protocol and sequenced on a NextSeq 2000 platform (2×100 bp paired-end), generating over 85 Gbp of high-quality data (>84% bases with Q30). Raw reads underwent quality control using FastQC and MultiQC. Reads were aligned to the M. galloprovincialis reference genome using the splice-aware aligner STAR. Differential gene expression analysis was performed with DESeq2, and functional interpretation was based on Gene Ontology (GO) and KEGG pathway enrichment. Conclusion: This approach demonstrates the utility of mussel transcriptomics for ecotoxicogenomic assessment of marine pollution.
- 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.
- Chub Mackerel as a Sustainable Source of Bioaccessible Nutrients: A Seasonal and Culinary AnalysisPublication . Rego, Andreia; Vilarinho, Fernanda; Bispo, Ana; Cardoso, Carlos; Afonso, Claúdia; Bandarra, Narcisa; Castanheira, Isabel; Armando, José; Motta, CarlaAim: Chub mackerel (Scomber colias), a widely available and underutilised fish species in the Atlantic, has gained attention due to its rich content of essential nutrients, such as omega-3 fatty acids (DHA and EPA) and vitamin B12. These nutrients play a key role in human health, particularly in brain function and preventing cognitive decline. Despite its potential, limited research exists on the seasonal variations in the nutritional composition of mackerel, as well as the effects of cooking on nutrient bioaccessibility. This study aims to assess the nutritional composition of chub mackerel, focusing on fatty acids and vitamin B12, and to evaluate the bioaccessibility of these nutrients. It compares the nutritional profiles of raw and cooked mackerel, emphasising seasonal changes in the raw fish and the impact of cooking methods such as boiling and grilling. Method: Chub mackerel captured in the Atlantic Portuguese waters was sampled over several months to capture seasonal variations in its nutritional composition. Mackerel and its bioaccessible fraction were analyzed for fatty acids and vitamin B12 using gas chromatography (GC) and ultrahigh-pressure liquid chromatographer with a triple quadrupole mass spectrometric detection (UPLC-MS/MS). To determine the bioacessibility, the static digestion method from INFOSGEST was used. Based on the raw fish results, a subsample from August was cooked (boiled and grilled) and analyzed for its fatty acid profile and B12 to calculate the retention factors and bioacessibility. Results: The raw mackerel exhibited significant seasonal variations, particularly in omega-3 fatty acids (DHA and EPA) and vitamin B12; the cooking samples showed no significant variations in the fatty acids profile. The bioaccessibility of nutrients in raw mackerel was high, with fatty acids showing over 80% bioaccessibility and vitamin B12 at 77-83%. A 100 g portion of mackerel provides around 100% of the daily intake of B12. Conclusion: Chub mackerel is a highly bioaccessible source of essential nutrients, including omega-3 fatty acids and vitamin B12. The findings underscore the potential of chub mackerel as a sustainable and nutritious food source, particularly in promoting health and preventing cognitive decline due to its vitamin B12 and DHA content.