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- Applying Cynara cardunculus L. leaf extracts to increase poultry meat shelf lifePublication . Barbosa, Cássia; Andrade, Mariana; Vilarinho, Fernanda; Sanches Silva, Ana; Fernando, Ana LuisaCardoon, Cynara cardunculus L. (Asteraceae), is a multipurpose crop. Its flower is used as vegetal rennet in the production of some cheeses, and its leaves, the main by-product generated, have excellent antioxidant and antimicrobial activities. These properties may be an asset in the food industry, as cardoons’ leaves may be used to delay lipid oxidation and microbial growth, thus prolonging foods’ shelf life. This study aims to evaluate the effectiveness of cultivated cardoon and globe artichoke leaf ethanolic extracts on poultry meat preservation. Extracts were mixed with the poultry meat (1% w/w) and stored under refrigeration (5°C ± 2°C) for 15 days. The microbiological growth was evaluated as well as moisture, pH, acidity, colour, Total Volatile Basic Nitrogen (TVBN), and lipid oxidation by Thiobarbituric Acid Reactive Substances (TBARS). Both extracts were effective in retarding microbial growth by maintaining a constant pH and level of acidity. After 15 days, poultry meat with both extracts showed a difference of up to 11 log CFU/g compared to control samples (without extract). Also, both extracts were able to reduce the lipid oxidation of the poultry meat when compared to the control samples at the end of the assay. The colour of extracts can be a limitation due to the greenish-yellow colour that is seen in the meat, although it was more evident in the sample with the cardoon extract. Overall, cardoon extract was the most effective in extending the shelf life of poultry meat.
- Extending beef meat shelf life: an approach using active food packaging with pomegranate extract and peelsPublication . Andrade, Mariana; Rodrigues, Pedro; Barros, Carolina; Cruz, Vasco; Machado, Ana; Barbosa, Cássia; Coelho, Anabela; Furtado, Rosália; Correia, Cristina; Saraiva, Margarida; Vilarinho, Fernanda; Ramos, Fernando; Sanches Silva, AnaMore than 50% of the pomegranate fruit (Punica granatum L.) is not considered edible, being composed by peels (50%) and seeds (10%). Pomegranate peels represent an excellent source of bioactive compounds with excellent antioxidant and antimicrobial activities due to the peels’ high content in phenolic compounds, specially punicalagin (A+B) and ellagic acid. The aim of the present study was to evaluate the potential effects of a polylactic acid (PLA) based active packaging incorporated with pomegranate peels and an ethanolic extract from pomegranate peels in the shelf-life extension of fresh meat. Two PLA-based active packaging incorporating 3% (w/w) of pomegranate peels (PLA/3PP) and 3% (w/w) of pomegranate peels extract (PLA/3PPE) were used to pack beef meat. The samples were stored at 4 °C, for a maximum of 11 days. The meats’ lipid oxidation and microbial contamination was evaluated at the end of 1, 4, 6, 8 and 11 storage days. Lipid oxidation was measured by the Thiobarbituric Acid Reactive Substances assay (TBARS)[1]. Meat’s total microorganisms count at 30 °C was performed using the automated method TEMPO® Aerobic Count- AFNOR BIO 12/35–05/13. Both PLA active packaging significantly delayed meat’s lipid oxidation and microbial growth. The meat with PLA/3PP and PLA/3PPE presented a difference up to 3 log CFU/g on the 11th storage day. Even though both active packaging were able to inhibit meat’s lipid oxidation, these results showed that PLA/3PP was more efficient, providing insights for the use of this bio-waste towards environmental sustainability.
- Alimentos prontos para consumo no mercado português - Teores de sal e açúcar em 2023Publication . Gaspar, Carla; Lopes, Andreia; Brazão, Roberto; Dias, Maria da Graça; Fernandes, PauloÉ reconhecida a associação entre o consumo excessivo de açúcar e de sal e o desenvolvimento de doenças crónicas não transmissíveis, como a obesidade, diabetes e doenças cardiovasculares, sendo a primeira causa de morte e de morbilidade em Portugal. Assim, foi criada em 2017, em Portugal, a Estratégia Integrada para a Promoção da Alimentação Saudável (EIPAS). Uma das suas metas é o incentivo à reformulação dos alimentos, com vista à redução progressiva do consumo de açúcar e de sal pela população. Estabelece teores máximos de referência para alimentos: de sal, 0,2 g/100 g para sopas e pratos principais e de açúcar de 5 g/100 g para alimentos sólidos. O Instituto Nacional de Saúde Doutor Ricardo Jorge, no âmbito da sua missão monitoriza os dados relativos à composição nutricional dos alimentos disponíveis no mercado português. Os dados sobre os teores de sal e de açúcar, de sopas e refeições prontas para consumo, foram recolhidos durante o ano de 2023, nas plataformas de venda online das principais cadeias de distribuição em Portugal. Foram considerados: pratos de cozinha tradicional, massas e pizzas, refeições vegetarianas e refeições veganas. As medianas dos teores de sal foram: 0,9 g/100 g nos pratos de cozinha tradicional (74); 0,9 g/100 g nos pratos de massas (63); 1,2 g/100 g nas pizzas (98); 1,2 g/100 g nas refeições vegetarianas (42); 1,0 g/100 g nas refeições veganas (56). Todas as 333 refeições apresentaram valores de sal superiores à recomendação da EIPAS. A mediana do teor de sal nas sopas foi de 0,5 g/100 g. Das 50 sopas apenas uma continha 0,2 g/100 g, pelo que 98% registaram teores de sal superiores às recomendações da EIPAS. As medianas dos teores de açúcar foram de: 1,4 g/100 g nos pratos de cozinha tradicional; 2,7 g/100 g nos pratos de massas; 3,3 g/100 g nas pizzas; 2,2 g/100 g nas refeições vegetarianas; 1,2 g/100 g nas refeições veganas e de 1,4 g/100 g nas sopas. Observaram-se valores superiores a 5 g/100 g de açúcar em 9,5% dos pratos de massa, 5,1% das pizzas, 7% das refeições vegetarianas e 3,5% das refeições veganas. No caso dos pratos de cozinha tradicional e sopas não houve registos superiores a 5 g/100 g de açúcar. É importante continuar o trabalho de incentivo aos produtores no que toca à redução de sal e açúcar nos alimentos. O açúcar poderá ser proveniente de concentrado de tomate, leites e queijo, pois não aparece na lista de ingredientes na maior parte dos pratos com valores acima das 5 g/100 g de açúcar.
- Serão as bolachas de arroz ou de milho, numa perspetiva de saúde pública, uma opção alimentar no lanche escolar saudável?Publication . Albuquerque, T.G.; Bento, A.; Silva, M.A.; Ferreira, J.; Costa, H.S.A prática dos hábitos alimentares saudáveis deve ser promovida, constituindo um alicerce essencial para a promoção da saúde pública. A escola constitui um local privilegiado para promover hábitos alimentares saudáveis e para melhorar o nível de literacia. Os lanches escolares são muitas vezes preparados pelas famílias das crianças, e por vezes apresentam uma qualidade nutricional pobre, sendo constituídos por alimentos de elevada densidade energética, ricos em sal, açúcar e gordura saturada. De acordo com a Direção-Geral da Saúde, um lanche saudável deve incluir leite e/ou derivados, fruta e cereais ou derivados. O objetivo deste trabalho foi avaliar a informação nutricional de bolachas de arroz ou milho com cobertura (BCC) e sem cobertura (BSC), e estimar o potencial impacto na saúde pública. Em 2023, foi desenvolvida uma base de dados através da consulta de websites de hipermercados e/ou produtores de bolachas de arroz ou milho. Nesta base de dados foi incluída, por exemplo, informação relativa aos ingredientes e declaração nutricional. Foi realizada uma análise detalhada da informação recolhida, considerando as orientações existentes, como a Estratégia Integrada para a Promoção da Alimentação Saudável (EIPAS), o descodificador de rótulos, o Nutri-Score e o Guia para lanches escolares saudáveis. Foram incluídos 65 tipos de bolachas (42 BSC e 23 BCC). 83% das BSC não cumprem a meta definida pela EIPAS para o sal (0,3 g/100 g) e 91% das BCC não cumprem a meta definida pela EIPAS para o açúcar (5 g/100 g). Após aplicação do descodificador de rótulos, verificou-se que para as BSC 17% são classificadas como tendo níveis altos de sal (>1,5 g/100 g). Nas BCC, 100%, 74% e 61%, têm níveis altos de ácidos gordos saturados (>5 g/100 g), de açúcares (>22,5 g/100 g) e de gordura (>17,5 g/100 g), respetivamente. O Nutri-Score permite classificar 69% das BSC em “A” ou “B” (melhor qualidade nutricional) e 100 % das BCC em “D” ou “E” (pior qualidade nutricional). O Guia para lanches escolares saudáveis, inclui uma lista de alimentos a privilegiar, a incluir de vez em quando e a evitar, de forma a tornar os lanches mais saudáveis e evitar a monotonia. Esta classificação, para o grupo dos cereais e derivados, baseia-se em critérios nutricionais para gordura, ácidos gordos saturados, ácidos gordos trans, açúcar, sal e fibra. Apesar das BSC poderem ser uma opção a privilegiar no lanche escolar saudável, verifica-se que apenas 26% cumprem o critério para o teor de fibra (>3 g/100 g) e que 29% e 21% não cumprem o critério para o sal (<1 g/100 g) e para a gordura (≤8 g/100 g), respetivamente. Este trabalho suporta a necessidade de continuarem a ser desenvolvidas estratégias baseadas na saúde em todas as políticas, com o envolvimento de todos os que possam contribuir para uma oferta alimentar mais saudável. Identifica-se ainda como primordial a necessidade de continuar a trabalhar na reformulação destes produtos alimentares, e de promover e motivar a literacia interpretativa da informação nutricional para pais e educadores.
- Antioxidant and antimicrobial properties of PLA based active packaging with pomegranate peels and extractPublication . Andrade, Mariana; Rodrigues, Pedro; Barros, Carolina; Cruz, Vasco; Machado, Ana; Barbosa, Cássia; Coelho, Anabela; Furtado, Rosália; Correia, Cristina; Saraiva, Margarida; Vilarinho, Fernanda; Ramos, Fernando; Sanches Silva, AnaActive food packaging’ primary goal is to extend foodstuffs’ shelf life, through a dynamic and continuous interaction between the package and the packaged food. In an emission active packaging, the objective is the gradual release of antioxidant and/or antimicrobial compounds into the food surface, to delay the natural foods’ degradation. The active compounds can be extracted from several sources, such as aromatic plants, seaweeds, fruits by-products, among others. Since 50% of pomegranate is composed by peels, and since it is mainly consumed in juice and jam form, pomegranate peels may represent a considerable asset for the extraction of such compounds. The principal objective of this work was to evaluate the antioxidant and antimicrobial properties of polylactic-based active packaging incorporated with 3% (w/w) of pomegranate peels (PLA/3PP) and 3% (w/w) of pomegranate peels extract (PLA/3PPE). For the in vitro antioxidant activity evaluation, 9.08 cm2 of films were immersed in the food simulator, ethanol 95% (v/v), at 40 °C for 10 days. Then, the DPPH radical scavenging assay was performed, as well as the total content of phenolic compounds, total content in flavonoids, content in punicalagin (A+B) and ellagic acid were determined. Also, to fully determine the total content in punicalagin (A+B) and ellagic acid, the films were kept in methanol at 25 and 40 °C for 24 h. The antimicrobial activity of the films was evaluated with Listeria monocytogenes, Staphylococcus aureus, Enterococcus faecalis, and Escherichia coli, in accordance with ISO 22196:2011. Results showed that PLA/3PPE presented a higher antioxidant potential and higher content in phenolic compounds and flavonoids. Only ellagic acid was detected in the active PLA-based films. Regarding the antimicrobial activity, both films presented antimicrobial activity against S. aureus.
- Effect of pomegranate peels and extract in barrier, optical and mechanical properties of polylactic acid-based active packagingPublication . Andrade, Mariana; Vilarinho, Fernanda; Rodrigues, Pedro; Barros, Carolina; Cruz, Vasco; Machado, Ana Vera; Barbosa, Cássia; Ramos, Fernando; Sanches Silva, AnaBeing more than 50 % of pomegranate (Punica granatum L.) constituted by non-edible parts, namely peels (50%) and seeds (10%), pomegranate is an excellent source of by-products. Its peels and seeds present excellent antioxidant and antimicrobial activities and a high content of phenolic compounds, namely ellagitannins. This work aimed to evaluate the mechanical and optical properties of two polylactic acid (PLA)-based active packaging with 3 wt.% pomegranate peels (3PP) or 3 wt.% pomegranate peel extract (3PPE). All the samples were produced on a laboratory scale with techniques and processing conditions used in industry. The production of packaging with flexible films is mainly carried out by tubular film extrusion. With this processing method it is possible to produce samples with molecular orientation and reduced thickness equal to that of the packages currently on the market. The structural and morphological characterization of the films were evaluated by FTIR and SEM, and the color by UV-vis. Water vapor transmission and mechanical properties were also measured. The color was measured by Shimadzu UV2401PC reflectance spectrophotometer. Water vapor transmission, oxygen permeability and mechanical properties were also measured. The FTIR and SEM results indicate the incorporation of the pomegranate peels and peels extract in the PLA matrix, where PLA/3PPE showed better particle homogenization than the PLA/3PP. Regarding the color variations, the PLA/3PPE presented higher variations in terms of L*, a*, and b*. The incorporation of pomegranate derivates has a negative effect on the tensile strength and Young modulus, but a significant increase of the elongation at break for PLA/3PPE. The PLA film's water vapor barrier properties do not suffer any alteration with the incorporation of pomegranate extract.
- Extending poultry meat shelf life through the application of Cyanara cardunculus L. leaf extractsPublication . Barbosa, Cássia; Andrade, Mariana; Vilarinho, Fernanda; Sanches Silva, Ana; Fernando, Ana LuisaCynara cardunculus L. (Asteraceae), commonly named cardoon, is a multipurpose crop that includes three varieties, the globe artichoke (var. scolymus (L.) Fiori), the cultivated cardoon (var. altilis DC.), and the wild cardoon (var. sylvestris (Lamk) Fiori). Its flower is normally used as vegetal rennet in the production of some cheeses and its leaves, the main by-product generated, are known for its excellent antioxidant and antimicrobial activities1. These properties may be an asset in the food industry as cardoons’ leaves may be used to delay lipid oxidation and microbial growth, thus prolonging foods’ shelf life. Therefore, this study aims to evaluate the effectiveness of cultivated cardoon leaves and the globe artichoke leaves ethanolic extracts, on poultry meat preservation. Poultry meat was mixed with the different extracts at a concentration of 1% (w/w) and stored under refrigeration (5°C ± 2°C) for 15 days. The microbiological growth was evaluated through the assessment of the total mesophilic aerobic microorganisms, total psychrotrophic aerobic microorganisms, and Enterobacteriaceae. The physicochemical characterization was evaluated through moisture, pH, acidity, colour and Total Volatile Basic Nitrogen (TVBN), and the lipid oxidation by Thiobarbituric Acid Reactive Substances (TBARS). Both extracts were effective in retarding microbial growth by maintaining constant pH and level of acidity. After 15 days, poultry meat with both extracts showed a difference up to 11 log CFU/g to control samples (without extract). Also, both extracts were able to reduce the lipid oxidation of the poultry meat when compared to the control samples, at the end of the assay. The colour of extracts can be a limitation due to the greenish-yellow colour that is seen in the meat, although it was more evident in the sample with the cardoon extract. Overall, cardoon extract was the most effective in extending poultry meat shelf life.
- Exploring Cyanara cardunculus L. potential for the food industry: the antioxidant patternPublication . Barbosa, Cássia; Andrade, Mariana; Vilarinho, Fernanda; Fernando, Ana Luisa; Sanches Silva, AnaCynara cardunculus L. (cardoon) is a versatile perennial crop indigenous to the Mediterranean region that has three botanical varieties including wild cardoon (var. sylvestris (Lamk) Fiori), cultivated cardoon (var. altilis DC.), and globe artichoke (var. scolymus (L.) Fiori). Cardoon is mostly renowned for its flower, which is used to coagulate milk in the production of soft cheeses, with the leaves serving as the primary by-product. The bioactive compound-rich leaves are employed in traditional medicine and have interesting antioxidant and antimicrobial properties1. Cardoon leaves may therefore be used in the food sector to prolong the shelf life of foods by preventing lipid oxidation and microbiological growth. This study aims to evaluate the antioxidant capacity, through DPPH free radical scavenging and the β-carotene bleaching assays, and total phenolic compounds content (TPC) and total flavonoids content (TFC) of cultivated cardoon and globe artichoke leaves extracts, both methanolic and ethanolic. Cardoon extracts, both ethanolic (2.1 mg/mL) and methanolic (0.8 mg/mL), presented lower EC50 than artichoke extracts (EC50EtOH= 3.9 mg/mL; EC50MeOH= 1.6 mg/mL), which means greater antioxidant capacity. For the β-carotene assay, cardoon extract (AACEtOH:448.06; AACMeOH:279.67) presented a higher antioxidant capacity coefficient (AAC) than the artichoke extract (AACEtOH:90.98; AACMeOH:114.97). Accordingly, cardoon extracts (EtOH: 81.98 mg GAE/g; MeOH: 112.84 mg GAE/g) also had a higher content of TPC than artichoke (EtOH: 49.14 mg GAE/g; MeOH: 29.79 mg GAE/g). The same can also be observed for TFC, where cardoon (EtOH: 145.47 mg ECE/g; MeOH: 129.27 mg ECE/g) presented greater total flavonoids content than artichoke (EtOH: 81.33 mg ECE/g; MeOH: 21.24 mg ECE/g).These results confirm that cardoon leaves are a natural source of antioxidant compounds that can be exploited by the food industry.
- Are Portuguese women of childbearing age exposed to environmental mercury? The One Health perspectivePublication . Santiago, S; Namorado, S.; Dias, C.M.; Nascimento, A.; Martins, C.; Santos, M.; Carvalho, C.; Assunção, R.One health, a transdisciplinary approach, recognizes the interconnection between human, animals and their shared environment. Fish and seafood are important sources of high-biological value proteins, omega-3 fatty acids and essential minerals. However, it can contain environmental contaminants, such as mercury compounds. Long-lived predatory fish species, such as tuna or swordfish, are an important human exposure source. Thus, only through a transdisciplinary approach, namely using one health perspective, is it possible to properly tackle the issue of mercury at different levels. Methylmercury, the most toxic mercury form, mainly targets the central nervous system, and the prenatal period represents a period of greatest vulnerability regarding neurodevelopmental effects on the fetus. Portugal has a tradition of high consumption of fishery and aquaculture products, higher than in the European Union (EU) countries and above both EU and world averages. The present research aimed to evaluate the exposure of Portuguese women of childbearing age to mercury through human biomonitoring and to determine mercury contamination in fish available in Portuguese markets. For this study, 300 Portuguese women of childbearing age (25 to 44 years) were randomly selected in a cross-sectional epidemiological study carried out in Portugal (INSEF, http://www.insef.pt/) in 2015. Also, 24 different species of fish and fishery and aquaculture products acquired on the Portuguese market and representative of Portuguese consumption were selected. This study reinforces the need to develop and implement Portugal risk communication strategies focused on selecting fish species with lower mercury levels to protect susceptible populations from exposure to this chemical while simultaneously promoting the important health benefits of fish consumption and applying a One Health approach.
- Estudo da ocorrência de ferro e cálcio em alimentos de origem vegetalPublication . Santiago, Susana; Ventura, Marta; Nascimento, Ana; Castanheira, Isabel; Santos, MarianaDevido à tendência crescente no consumo e diversificação de alimentos de origem vegetal em Portugal, o Departamento de Alimentação e Nutrição do INSA, I.P. tem procurado contribuir para um melhor conhecimento destes alimentos, através da análise de diversos parâmetros, incluindo a sua composição mineral. O estudo dos minerais ferro (Fe) e cálcio (Ca) reveste-se de grande importância no padrão alimentar vegetariano, uma vez que estão maioritariamente presentes, ou a sua biodisponibilidade é maior, em alimentos de origem animal. Tendo em conta as recomendações para o consumo de minerais (DDR), este estudo permitiu confirmar a dificuldade em obter Fe e Ca nas quantidades adequadas através dos alimentos analisados.