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Discrimination of different monovarietal wines by FTIR-ATR.
Background
Intangible cultural heritage includes knowledge and skills transmitted throughout times, and this also applies to the food sector. Traditional knowledge assumes important social and economic value, which is relevant both for sectorial clusters as well as for majority social groups.
Scope and approach
The objective of this review was to analyse the constraints and motivations for development in the sector of traditional foods, from the point of view of marketing and consumer trends. This review was based on published works searched for in scientific databases, such as ScienceDirect, PubMed, Scopus and web of Science.
Key findings and conclusions
This review showed that the value of tradition, recognized in many sectors of society, is also important in the food sector, which is particularly rich in ethnical elements, local ingredients, traditional formulations and social aspects, linked not only to the food itself but also to the act of eating and sharing. However, the food industry seeks development of new products that follow modern trends and are able to conquer today's consumers, while at the same time maintaining the identity of specific products, valued as traditional.
New lifestyles, higher incomes and better consumer awareness are increasing the demand for a year-round supply of innovative food products. In past decades, important developments have been achieved in areas related to food and the food industry. This review shows that factors influencing performance in new product development (NPD) are dynamic and continuously guiding project development. The data obtained by direct involvement of consumers can impact positively successful product development and enhance the company's financial performance. The study of consumer behaviour and attitudes towards new foods encompasses multiple aspects, such as preference, choice, desire to eat certain foods, buying intentions and frequency of consumption. Additionally, both the consumers' willingness to purchase and the willingness to pay a premium are important in NPD, launching and success.
Fourier transform infrared spectroscopy (FTIR) with Attenuated Total Reflection (ATR)
combined with functional data analysis (FDA) was applied to differentiate aged wine spirits
according to the ageing technology (traditional using 250 L wooden barrels versus alternative
using micro-oxygenation and wood staves applied in 1000 L stainless steel tanks), the wood species
used (chestnut and oak), and the ageing time (6, 12, and 18 months). For this purpose, several features
of the wine spirits were examined: chromatic characteristics resulting from the CIELab method,
total phenolic index, concentrations of furfural, ellagic acid, vanillin, and coniferaldehyde, and total
content of low molecular weight phenolic compounds determined by HPLC. FDA applied to spectral
data highlighted the differentiation between all groups of samples, confirming the differentiation
observed with the analytical parameters measured. All samples in the test set were differentiated and
correctly assigned to the aged wine spirits by FDA. The FTIR-ATR spectroscopy combined with FDA
is a powerful methodology to discriminate wine spirits resulting from different ageing technologies.
Este trabalho centrou-se na caracterização sensorial e da composição volátil de vinhos brancos produzidos a partir de três castas minoritárias,
designadamente ‘Malvasia’ (Colares), ‘Verdelho’ e ‘Galego Dourado’. A caracterização ocorreu por meio de análise sensorial e por cromatografia
gás líquido de alta resolução, e os resultados obtidos foram analisados através de análise multivariada, que permitiu avaliar as semelhanças e as
diferenças entre as castas. Os resultados obtidos mostram uma diferenciação dos vinhos produzidos a partir de cada casta, mas acima de tudo uma
diferenciação das duas colheitas. Os resultados obtidos, tanto do ponto de vista sensorial como na composição química, mostram um potencial
enológico interessante destas castas, embora sejam necessários mais estudos para avaliar a influência dos efeitos climáticos no perfil de compostos
voláteis e também no perfil sensorial.
This study investigated the knowledge and use of edible flowers (EF) in two countries, Portugal, in Europe, and Costa Rica, in Latin America, and aimed to evaluate the similarities and/or differences regarding the utilization of EF in gastronomy. This work consisted of a questionnaire survey, undertaken on a sample of 290 participants. The results indicate that most people surveyed (87%) have heard about EF but believe there is not enough information about them (96%). Only one third of participants consider there are risks associated with the consumption of EF, being those related to toxicity and pesticides. Significant differences (p < 0.05) were found between participants from the two countries but not with different professional areas. About half (48%) of the participants had already consumed EF, mostly for decoration or confection of dishes (77% positive answers) and in salads (75%). The flowers consumed most frequently were chamomile and rose, respectively, in Costa Rica and Portugal. Reasons pointed out to consume EF include decoration, taste, novelty and aroma, while aspects such as nutritional value or antioxidant capacity are prized by fewer consumers. EF were mostly acquired in supermarkets, cultivated at home or collected in the wild. In general, most participants (85%) consider the use of EF in gastronomy interesting, but less than one third (27%) believe we should eat EF more often. Finally, discriminant function analysis revealed that country was the variable for which the differences in the consumption of EF was more pronounced, while education level and age group showed the lowest variability between groups.
The effect of an extreme heat processing on Zantaz honey samples was studied using a panel of physicochemical parameters, antioxidant activities and FTIR-ATR spectroscopy. Honey samples were heated at 121 °C for 30 min and the heat processing effect was confirmed indirectly through the assessment of hydroxymethylfurfural content, for which the values increased significantly (p < 0.01), and diastase activity, which was totally absent after the thermal processing. Besides, the effects of the heat on the antioxidant activities were diverse. Indeed, while the ability to scavenge 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid cation radicals (ABTS·+) and 2,2-diphenyl-1-picrylhydrazyl radicals was enhanced (p < 0.05 only for ABTS·+), after the heat processing, nitric oxide radicals scavenging activity was reduced drastically (p < 0.01). Regarding the chelating power, it was totally abolished following heating. Other activities showed no significant alteration. The initial values of antioxidant activities seem to be determinant in the changes occurring after the heat processing. Amongst the analysed parameters, following the heat processing, the honey colour was the variable where the influence of baseline values was the greatest. The spectral analyses confirmed that FTIR-ATR is a useful technique to discriminate the chemical differences occurring in honey after heat processing.
Main conclusion: The combination of genotypic selection, targeted and improved cultivation, and processing techniques for specific applications gives C. ladanifer the potential to be used as a valuable resource in Mediterranean areas with poor agronomic advantages.
Cistus ladanifer (rockrose) is a perennial shrub, well adapted to the Mediterranean climate and possibly to upcoming environmental changes. As a sequence to a thorough review on taxonomic, morphological, chemical and competitive aspects of C. ladanifer, the research team focuses here on the economic potential of C. ladanifer: from production to applications, highlighting also known biological activities of extracts and their compounds. The use of this natural resource may be a viable solution for poor and contaminated soils with no need for large agricultural techniques, because this species is highly resistant to pests, diseases and extreme environmental factors. In addition, this species reveals interesting aptitudes that can be applied to food, pharmaceutical, phytochemical and biofuel industries. The final synthesis highlights research lines toward the exploitation of this neglected resource, such as selection of plant lines for specific applications and development of agronomic and processing techniques.
Neste trabalho desenvolveu-se um modelo para estimar a densidade básica na madeira da Acacia melanoxylon po NIR.
Paper properties determine the product application potential and depend on the raw material, pulping conditions,and pulp refining. The aim of this study was to construct mathematical models that predict quantitative relations between the paper density and various mechanical and optical properties of the paper. A dataset of properties of paper handsheets produced with pulps of Acacia dealbata, Acacia melanoxylon, and Eucalyptus globullus beaten at 500, 2500, and 4500 revolutions was used. Unsupervised classification techniques were combined to assess the need to perform separated prediction models for each species, and multivariable regression techniques were used to establish such prediction models. It was possible to develop models with a high goodness of fit using paper density as the independent variable (or predictor) for all variables except tear index and zero-span tensile strength, both dry and wet.
Prediction paper properties based on a limited number of measured variables can be an important tool for the industry. Mathematical models were developed to predict mechanical and optical properties from the corresponding paper density for some softwood papers using support vector machine regression with the Radial Basis Function Kemel. A dataset of different properties of paper handsheets produced from pulps of pine (Pinus pinaster and P. sylvestris) and cypress species (Cupressus lusitanica, C. sempervirens e C. arizonica) beaten at 1000, 4000, and 7000 revolutions was used. The results show that it is possible to obtain good models (with high coefficient of determination) with two variables: the numerical variable density and the categorical variable density.
Honey with Bupleurum spinosum (zandaz) as a main pollen source has not been the subject of previous detailed study. Therefore, twelve Moroccan samples of this honey were subjected to melissopalynological, physicochemical and micro-biological quality characterization, as well as antioxidant activity assessment. From a quality point of view, almost all samples were within the limits established by Codex Alimentarius, and/or the European legislation. All samples presented predominance of B. spinosum pollen (more than 48%). Relatively high levels of trehalose (1.3–4.0 g/100 g) and elezitose (1.5–2.8 g/100 g) were detected. Those sugars, not common in monofloral honeys, could be used as na important factor to discriminate zandaz honey. Flavonoid content correlated positively with the honey color, melanoidin and polyphenol content, and negatively with the IC50 values of scavenging ABTS (2,2´-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) free radicals, while proline amount correlated negatively with IC50 values of nitric oxide scavenging activity and chelating power. This correlation supports the use of anti-oxidant activities as important variables for PCA (principal component analysis). Both components explained 70% from the given data, and showed certain homogeneity upon analyzed samples independent of the region, suggesting the importance of B. spinosum nectar in the resulting
honey characteristics.
Paper properties determine the product application potential and depend on the raw material, pulping conditions, and pulp refining. The aim of this study was to construct mathematical models that predict quantitative relations between the paper density and various mechanical and optical properties of the paper. A dataset of properties of paper handsheets produced with pulps of Acacia dealbata, Acacia melanoxylon, and Eucalyptus globulus beaten at 500, 2500, and 4500 revolutions was used. Unsupervised classification techniques were combined to assess the need to perform separated prediction models for each species, and multivariable regression techniques were used to establish such prediction models. It was possible to develop models with a high goodness of fit using paper density as the independent variable (or predictor) for all variables except tear index and zero-span tensile strength, both dry and wet.
Honey is a sweet food product mainly composed of carbohydrates (60-80 %), lower amounts of water and a great number of minor components. Fructose and glucose are the main sugars in honey. Furthermore, it is possible to find more than 20 different oligosaccharides.
The aim of this work is to evaluate the possibility of distinguishing three types of honey by their sugar profiles.
The sugar content and profile (trehalose, arabinose, glucose, fructose, sucrose, maltulose, melezitose, maltose, turanose and erlose) were evaluated of three groups of honey samples commercially classified as Castanea sativa honey (10 samples), honeydew honey (6 samples) and Rubus honey (3 samples) from Spain.
Pollen analysis was carried out using the method recommended by the International Commission of Bee Botany (ICBB).' Qualitative analysis was conducted by examining each of the preparations under the optical microscope (Nikon Eclipse 80 i) at 400 and 1000 magnification. An average of 650 pollen grains in each honey sample were identified using various keys and literature'’'’ and the pollen data base of Department of Biodiversity and Environmental Management of the University of León.
The honey’s sugar content was analysed in Dionex“ ICS3000 ion chromatograph. 5 Separation was performed in a column “CarboPacTM PA20 3x150mm” with a precolumn “CarboPacTM PA20 3x30mm”. Electrochemical detector in lntegrated Pulsed Amperometric Detection (IPAD) mode was used. The elution was performed with a gradient with two NaOH solutions (15 and 200 mM). Standard solutions were used to identify and quantify the individual sugar components. All analyses were carried out in duplicate.
Concerning the principal component analysis made with different sugar content and the percentage of the pollen (higher than 10%) the Rubus honey samples are very well separated from the other samples and are characterized by higher content in maltose and the absence of melezitose. Comparing the Castanea sativa monofloral honey and honeydew honey, the more relevant differences are observed in the contents of melezitose, maltulose and trehalose. Overall the melezitose is almost null for Castanea sativa monofloral honey, whereas for honeydew honey maltulose is 32% lower and trehalose is 21% higher than in the floral honey.
The purpose of this work is to evaluate the wine spirit aged by an alternative process
(staves combined with different micro-oxygenation levels) and its comparison with the traditional
process (wooden barrels). This evaluation was made by analyzing the volatile compounds and
sensory profile of the spirits during 365 days of ageing. The findings confirmed the role played
by oxygen in the volatile profile of aged wine spirits. Samples of alternative ageing modalities
were well distinguished from those of wooden barrels based on the volatile profile, namely on the
concentrations of several volatile phenols. From a sensory point of view, the results are promising
with high overall consistency scores obtained from samples of alternative ageing process modalities.
Alternative technologies for a more sustainable wine spirits' ageing have been studied but a lack of knowledge on the effect of oxygenation level remains. This work examined the behaviour of low molecular weight compounds, iron and copper of a wine spirit aged in 50 L demijohns with chestnut wood staves combined with three levels of micro-oxygenation or nitrogen. Compounds and mineral elements were quantified by HPLC and FAAS, respectively, in samples collected at 8, 21, 60, 180, 270 and 365 days of ageing. Results showed that most of the compounds underwent significant changes in their content over time and behave differently depending on the wine spirit's oxygenation level: higher contents of gallic acid, syringic acid and vanillin were associated with lower micro-oxygenation level while higher contents of ellagic acid, syringaldehyde, coniferaldehyde and sinapaldehyde resulted from higher one; lowest contents of these compounds were found in the nitrogen modality. Weak correlation between copper and the studied compounds was evidenced whereas closer relationship between iron, vanillin, gallic, syringic and ellagic acids at end of ageing was observed. This study provides innovative information on the role of oxygen in wine spirit's ageing, and on chestnut wood effect on wine spirit's mineral composition.
Near-infrared spectroscopic (NIR) technique was used, for the first time, to predict volatile
phenols content, namely guaiacol, 4-methyl-guaiacol, eugenol, syringol, 4-methyl-syringol and 4-
allyl-syringol, of aged wine spirits (AWS). This study aimed to develop calibration models for the
volatile phenol’s quantification in AWS, by NIR, faster and without sample preparation. Partial
least square regression (PLS-R) models were developed with NIR spectra in the near-IR region
(12,500–4000 cm−1
) and those obtained from GC-FID quantification after liquid-liquid extraction. In
the PLS-R developed method, cross-validation with 50% of the samples along a validation test set
with 50% of the remaining samples. The final calibration was performed with 100% of the data. PLS-R
models with a good accuracy were obtained for guaiacol (r2 = 96.34; RPD = 5.23), 4-methyl-guaiacol
(r2 = 96.1; RPD = 5.07), eugenol (r2 = 96.06; RPD = 5.04), syringol (r2 = 97.32; RPD = 6.11), 4-methylsyringol (r2 = 95.79; RPD = 4.88) and 4-allyl-syringol (r2 = 95.97; RPD = 4.98). These results reveal that
NIR is a valuable technique for the quality control of wine spirits and to predict the volatile phenols
content, which contributes to the sensory quality of the spirit beverages.
Application of Near-Infrared Spectroscopy to characterize volatile phenols and sensory profile of aged wine spirits.
Arbutus unedo spirit is a valuable product in Mediterranean countries. This spirit is usually
marketed in Portugal without wood ageing. This work aims to characterize the ageing effect on the
Arbutus unedo spirit, for three and six months with oak wood (Quercus robur L.) submitted to different
toasting levels, based on its chemical composition and its sensory properties. For this purpose,
several parameters were analysed: acidity, pH, dry extract, and volatile compounds (methanol,
acetaldehyde, ethyl acetate and fusel alcohols). The volatile compounds were identified by GC-MS
and quantified by GC-FID. Sensory analysis was performed by a trained panel, who have profiled
this beverage, as well as the changes acquired during ageing. Spectroscopic techniques, namely
FTIR–ATR, were applied to discriminate the different beverages produced. The results highlighted
an increase in Arbutus unedo spirit’s quality with the wood contact, mainly based on the sensory
attributes. Additionally, they showed that the best beverages were produced using oak wood with
medium toasting levels during three months of ageing
This research was focused on identifying gallotannins and ellagitannins degradation pathways to better understand their behavior in complex media such as wine spirits (WS). A WS was aged with chestnut wood staves with three levels of micro-oxygenation, nitrogen, and using wooden barrels. Gallotannins and ellagitannins were identified by LC-ESI-HRMS/MS using a Q-TOF in samples collected at 8, 21, 60, 180, 270, and 365 days of ageing, allowed comparing their relative abundances according to the ageing technology. It was established for the first time, the importance of oxygen in gallotannins and ellagitannins formation/degradation pathways in WS and shading light into the explanation for the steady increase of gallic and ellagic acid contents on WS during
ageing. The results also highlighted the presence of penta-O-galloyl-β-D-glucose, tetra-O-galloyl-β-D-glucose, tri- O-galloyl-β-D-glucose, di-O-galloyl-β-D-glucose, and mono-O-galloyl-β-D-glucose, 2,3-(S)-hexahydroxydiphenoyl-β-D-glucose, pedunculagin, isomers vescalagin/castalagin and two products stemming from ethanol-promoted oxidation of castalagin/vescalagin and vescalin/castalin, in the composition WS aged with chestnut wood.
Monofloral Lavandula spp. honey is very appreciated by consumers due to its characteristic and pleas antaroma and flavor. Given the economic importance of this ype of honey, it is important to develop a rapid and nonexpensive methodology that allows certifying its quality. In this context, this study aimed to compare the applicability and accuracy of FTIR-ATR and FT-Raman techniques for the quality evaluation of Lavandula spp. honey.
Calibration models, with PLS regression models, were
obtained for both methodologies concerning the following
parameters: total acidity, reducing sugars, hidroximetilfurfural (HMF), electrical conductivity, ash, proline content, diastase activity, apparent sucrose, total flavonoids,
and total phenolic contents. The calibration models had
high regression coefficients, r
2 (FTIR-ATR: 0.965–0.996;
FT-Raman: 0.983–0.999), high ratios of performance to
deviation, RPD (FTIR-ATR: 5.4–15.7; FT-Raman: 7.6–53.7),
and low root mean square errors (RMSEs; FTIR-ATR:
0.005–3.0; FT-Raman: 0.004–1.02). These results corroborate the potentiality of FTIR-ATR and FT-Raman for quality
evaluation and evaluation of the chemical properties of
Lavandula spp. honey even though FT-Raman technique
provided more accurate models.
Near-infrared spectroscopic (NIR) technique was used, for the first time, to predict volatile phenols content, namely guaiacol, 4-methyl-guaiacol, eugenol, syringol, 4-methyl-syringol and 4-allyl-syringol, of aged wine spirits (AWS). This study aimed to develop calibration models for the volatile phenol’s quantification in AWS, by NIR, faster and without sample preparation. Partial least square regression (PLS-R) models were developed with NIR spectra in the near-IR region (12,500–4000 cm1) and those obtained from GC-FID quantification after liquid-liquid extraction. In the PLS-R developed method, cross-validation with 50% of the samples along a validation test set
with 50% of the remaining samples. The final calibration was performed with 100% of the data. PLS-R models with a good accuracy were obtained for guaiacol (r2 = 96.34; RPD = 5.23), 4-methyl-guaiacol (r2 = 96.1; RPD = 5.07), eugenol (r2 = 96.06; RPD = 5.04), syringol (r2 = 97.32; RPD = 6.11), 4-methylsyringol (r2 = 95.79; RPD = 4.88) and 4-allyl-syringol (r2 = 95.97; RPD = 4.98). These results reveal that NIR is a valuable technique for the quality control of wine spirits and to predict the volatile phenols content, which contributes to the sensory quality of the spirit beverages.
Insects have been reported as a possible alternative solution to help feed the growing world
population with less stress on the planet, thus contributing to the preservation of the environment and
natural ecosystems. However, the consumption of edible insects (EIs), although culturally accepted for
some communities, is not readily accepted for others. Hence this work explores the level of information
that people in a traditionally non-insect-eating country have about the sustainability issues related
with EIs, and also some possible reasons that could motivate their consumption. The study was based
on a questionnaire survey and the results were explored by descriptive statistic tools, tree classification
analysis, factor analysis and cluster analysis. The results showed that the level of information is still
low in general, with most people not manifesting an opinion. However, some aspects are relatively
familiar to the participants (88.9% know that the ecological footprint of insects is smaller than other
meats and 86.9% know that they efficiently convert organic matter into protein). Factor and cluster
analysis showed three classes: cluster 1—people not informed about the facts disclosed through the
true statements and also not able to distinguish the false information; cluster 2—people not informed
about the facts disclosed through the true statements but who were able to distinguish the false
information; and cluster 3—people well informed about the facts disclosed through the true statements
but who were marginally unable to distinguish the false information. It was also found that education,
sex and professional area are the most relevant sociodemographic factors associated with the level
of information, and the highest motivations to consume EIs are their contribution to preserve the
environment and natural resources followed by being a more sustainable option (for 64.7% and 53.4%
of participants, respectively). Hence it was concluded that, although some work still needs to be done
to better inform people about EIs, there is already some conscientiousness that they constitute a good
and more sustainable alternative to other types of mea
Many species of the so-called exotic plants coexist with native species in a balanced way,
but others thrive very quickly and escape human control, becoming harmful—these are called
invasive alien species. In addition to overcoming geographic barriers, these species can defeat
biotic and abiotic barriers, maintaining stable populations. Ailanthus altissima is no exception; it is
disseminated worldwide and is considered high risk due to its easy propagation and resistance to
external environmental factors. Currently, it has no particular use other than ornamental, even though
it is used to treat epilepsy, diarrhea, asthma, ophthalmic diseases, and seborrhoea in Chinese medicine.
Considering its rich composition in alkaloids, terpenoids, sterols, and flavonoids, doubtlessly, its
use in medicine or other fields can be maximised. This review will focus on the knowledge of the
chemical composition and the discovery of the biological properties of A. altissima to understand
this plant better and maximise its possible use for purposes such as medicine, pharmacy, or the food
industry. Methods for the extraction and detection to know the chemical composition will also be
discussed in detail.
dvances in palynological analysis of bee pollen loads
"Pera Rocha do Oeste" is a pear (Pyrus communis L.) variety native from Portugal with a Protected Designation of Origin (PDO). To supply the world market for almost all the year, the fruits are kept under controlled storage. This study aims to identify which classical physicochemical parameters (colour, total soluble solids (TSS), pH, acidity, ripening index, firmness, vitamin C, total phenols, protein, lipids, fibre, ash, other compounds including carbohydrates, and energy) could be fingerprint markers of PDO "Pera Rocha do Oeste". For this purpose, a data set constituting fruits from the same size, harvested from three orchards of the most representative PDO locations and stored in refrigerated conditions for 2 or 5 months at atmospheric conditions or for 5 months under a modified atmosphere, were selected. To validate the fingerprint parameters selected with the first set, an external data set was used with pears from five PDO orchards stored under different refrigerated conditions. Near infrared (NIR) spectroscopy was used as a complementary tool to assess the global variability of the samples. The lightness of the pulp; the b* CIELab coordinate of the pulp and peel; and the pulp TSS, pH, firmness, and total phenols, due to their lower variability, are proposed as fingerprint markers of this pear.
Zantaz honey is a monofloral variety produced from the melliferous plant Bupleurum spinosum
(Apiaceae), a shrub that grows mainly in the Atlas Moroccan Mountains. Determination of the
polyphenol composition revealed that methyl syringate accounts for more than 50% of total polyphenols,
which represents a very useful parameter for the characterization of this monofloral honey. Epicatechin,
syringic acid and catechin are also abundant. Caco-2 and THP-1 cells were used for determination of
antioxidant and antiproliferative activities in Zantaz honey, respectively. All six commercial samples
that were used for these studies exhibited antioxidant activity and inhibited cell proliferation.
Interestingly, these activities had a positive correlation mainly with the content in methyl syringate and
gallic acid. The recognition of health promoting activities in Zantaz honey should increase its
commercial value, which would have a positive economic impact on the poor rural communities of
Morocco where it is produced.
Comunicação oral da qual só está disponível a apresentação.
O género Acácia inclui numerosas espécies, algumas economicamente importantes, que ocorrem naturalmente em zonas áridas na Austrália, Ásia, África e América. Em Portugal espécies destes género foram introduzidas no início do século XX, em solos secos e arenosos ao longo da costa. A Acacia melanoxylon apesar de bem adaptada às condições ecológicas do país, não tem sido aproveitada, em parte devido ao desconhecimento das suas propriedades.
This study aimed to characterize the pollen and physicochemical profiles, and to evaluate the anti-oxidant capacity of six samples of Moroccan honey. The pollen grains of Eragrostis spp. Were predominant in all samples (from a minimum of 46.5861.59% to 72.7262.43% as a maximum), exceeding the minimum (generally 45%) required for the monoflorality nomination of a honey sample, and suggestion a case of newly reported honey. The analyzed samples had low diastase activity and hydroxymethylfurfural (HMF) content. Potassium was the dominant element in practi-cally all samples, except the sample with the highest Eragrostis spp. pollen percentage, which showed sodium predominance. The honey color ranged from water white to light amber, and posi-tively correlated the concentrations of phenols, proline and the capacity for scavenging free radicals. However, great variability observed in all the analyzed parameters, and could not be explained by the variability of the Eragrostis spp. pollen percentage, which suggests a hypothesis of low concentrated nectar.
The emergence of multidrug-resistant bacteria has prompted the development of alternative
therapies, including the use of natural products with antibacterial properties. The antibacterial
properties of Zantaz honey produced in the Moroccan Atlas Mountains against Escherichia coli,
Pseudomonas aeruginosa, and Staphylococcus aureus was evaluated and analyzed using chemometric
tools. Minimum inhibitory concentration (MIC) and Minimum bactericidal concentration (MBC)
against S. aureus were the lowest (112.5 ± 54.5 mg/mL), revealing that this species was most sensitive
to Zantaz honey. P. aeruginosa showed an intermediate sensitivity (MIC= 118.75 ± 51.9 mg/mL), while
E. coli was the most resistant to treatment (MIC = 175 ± 61.2 mg/mL). Content of monosaccharides,
certain minerals, and phenolic compounds correlated with antibacterial activity (p < 0.05). Principal
component analysis of physicochemical characteristics and antibacterial activity indicated that the
parameters most associated with antibacterial activity were color, acidity, and content of melanoidins,
fructose, epicatechin, methyl syringate, 4-coumaric acid, and 3-coumaric acid.
Consumers’ demand for functional fermented food that can fulfill nutritional needs and
help maintain a balanced diet while also having a positive impact on one’s health status is increasing
all over the world. Thus, healthy choices could include beverages with nutrients and bioactive
compounds which can be used as an effective disease-prevention strategy. Regular beer has certain
health benefits which inspire further research with the prospect of obtaining special functional beers
with little or no alcohol content. As observed, the special beer market remains highly dynamic and is
predicted to expand even further. Therefore, brewers need to keep up with the consumers’ interests
and needs while designing special beers, namely nonalcoholic beers (NABs), low-alcohol beers (LABs),
and craft beers (CBs). Thus, understanding the potential uses of bioactive compounds in special beer,
the wide range of therapeutic effects, and the possible mechanisms of action is essential for developing
healthier beverages. This review aimed to evaluate the nutritional features of special beers, and their
proven or potential beneficial actions on one’s health status and in preventing certain diseases.
Edible insects (EI) have been consumed as traditional foods in many parts of the globe,
but in other regions, they are not readily accepted, particularly in Western countries. However,
because EI are suggested to constitute a more sustainable protein food as compared with other
sources of animal protein, they can be considered a future food that could help mitigate hunger and
malnutrition. Additionally, new gastronomic trends are already targeting this area for exploring
new potentialities. The objective of this work was to develop and validate a questionnaire to assess
consumers’ perceptions and knowledge about EI in seven different domains: D1. Culture and
Tradition, D2. Gastronomic Innovation and Gourmet Kitchen, D3. Environment and Sustainability,
D4. Economic and Social Aspects, D5. Commercialization and Marketing, D6. Nutritional Aspects
and D7. Health Effects. The 64 items were subjected to item analysis and reliability analysis for
validation, and factor analysis was also conducted to identify a grouping structure. The results
validated all the items of the seven subscales with high values of Cronbach’s alpha (α = 0.732 for D1,
α = 0.795 for D2, α = 0.882 for D3, α = 0.742 for D4, α = 0.675 for D5, α = 0.799 for D6 and α = 0.788 for
D7). However, by eliminating 17 items, the final values of the alpha increased in all subscales. Factor
analysis with extraction by principal component analysis with varimax rotation extracted 14 factors that explained, in total, 65% of the variance, although the first two factors were the most important
(35.7% variance explained). In conclusion, the confirmed usefulness of the questionnaire has been
hereby validated for assessing consumer perceptions of and knowledge about EI.
A deep knowledge of oxygenation level effect on wine spirits’ ageing is imperative to understand ageing
chemistry and to select the most suitable technological option towards quality and sustainability. Following two
articles on the same trial, this work focused on colour, total phenolic index (TPI) and basic chemical characteristics
of a wine spirit aged in 50 L demijohns with chestnut wood staves together with three micro-oxygenation
(MOX) levels. Chromatic characteristics and TPI were monitored over time (8–365 days) while sensory colour,
alcoholic strength, acidity, pH and dry extract were assessed at the end of ageing. Results showed that stronger
oxygenation promoted significantly faster colour evolution (lower lightness, higher chroma, red, yellow and
brown hues) and higher TPI than mild and intermediate oxygenation until 60 days, probably by favouring the
leaching of outer wood layers and extraction/degradation of tannins. No significant differences were found
between these ageing modalities at 365 days. Outcomes suggest that the stronger MOX is the most suitable
modality in terms of quality and sustainability. Significant differences between wine spirits resulting from MOX
and control modality (slower colour evolution, lower TPI and dry extract) confirms the oxygen pivotal role in
wine spirit’s ageing, particularly in the colour evolution
The development of new materials environmentally friendly has become an important market niche for the food
industry. The agro-industrial wastes and by-products can be an alternative for the production of biodegradable
food packaging. The work aimed to produce biodegradable plastic film extruded with antioxidant and anti-
bacterial properties by the joining of cassava starch and Brazilian propolis by-product (BPB). The volatile profile
of BPB, Brazilian propolis by-product film (BPBF), and control film (CF) were analyzed by gas chromatography.
The mechanical, antioxidant, and antibacterial properties of the films were also assessed. Eighty-seven volatile
compounds were detected with aldehydes and terpenoids predominating in the samples. The major terpenoid
detected in the samples was the 2-pinen-10-ol followed by α-copaene. Benzaldehyde and benzenepropanoic acid
ethyl ester were the major aldehyde and ester classes present in the films. The BPBF exhibited promising me-
chanical properties showing the highest Elasticity modulus (11.96 Mpa) and excellent antioxidant (8.45 mmol
Trolox equivalent/g) and antibacterial (12.5 mg/mL against Staphylococcus aureus and Salmonella Typhimurium) activities. The valorization of agro-industrial by-products following the current trends to environmental care can be a sustainable alternative for the development of a plastic into which the propolis by-product is incorporated in biodegradable packaging.
Acacia spp. is an invasive species that is widespread throughout the Portuguese territory. Thus, it is pertinent to better understand this species in order to find different applications that will value its use. To evaluate the phenolic profile in Acacia flowers, ethanolic extracts obtained through an energized guided dispersive extraction were analysed, focusing on two species, Acacia
retinodes and Acacia mearnsii, at two flowering stages. The phytochemical profile of each extract was determined by ultra-high performance liquid chromatography coupled with quadrupole time-offlight mass spectrometry and high-performance liquid chromatography coupled with diode array detector. The FTIR-ATR technique was used to distinguish the different samples’ compositions. The results showed the presence of high concentrations of phenolic compounds (>300 mg GAE/g extract), among which are flavonoids (>136 mg QE/g extract), for all combinations of species/flowering stages. The phytochemical profile showed a complex composition with 21 compounds identified and
quantified (the predominant ones being epicatechin, rutin, vanillin, and catechol). Both species and flowering stages presented significant variations regarding the presence and quantity of phenols and flavonoids, so much so that a principal component analysis performed with FTIR-ATR spectra data of the extracts was able to discriminate between species and flowering stages.
Development of the EISUFOOD questionnaire : Edible Insects as Sustainable Foods
The venom from Apis mellifera intermissa, the main honey bee prevailing in Morocco, has
been scarcely studied, despite its known potential for pharmacological applications. In the present
work, we investigated the composition, the anti-inflammatory activity, and the venom’s cytotoxic
properties from fifteen honey bee venom (HBV) samples collected in three regions: northeast,
central, and southern Morocco. The chemical assessment of honey bee venom was performed
using LC-DAD/ESI/MSn
, NIR spectroscopy and AAS spectroscopy. The antiproliferative effect
was evaluated using human tumor cell lines, including breast adenocarcinoma, non-small cell lung
carcinoma, cervical carcinoma, hepatocellular carcinoma, and malignant melanoma. Likewise, we
assessed the anti-inflammatory activity using the murine macrophage cell line. The study provides
information on the honey bee venom subspecies’ main components, such as melittin, apamin, and
phospholipase A2, with compositional variation depending on the region of collection. Contents
of toxic elements such as cadmium, chromium, and plumb were detected at a concentration below
5 ppm, which can be regarded as safe for pharmaceutical use. The data presented contribute to the
first study in HBV from Apis mellifera intermissa and highlight the remarkable antiproliferative and
anti-inflammatory effects of HBV, suggesting it to be a candidate natural medicine to explore.
Edible insects (EI) have been consumed as traditional foods in many parts of the globe, but in other regions, they are not readily accepted, particularly in Western countries. However, because EI are suggested to constitute a more sustainable protein food as compared with other sources of animal protein, they can be considered a future food that could help mitigate hunger and malnutrition. Additionally, new gastronomic trends are already targeting this area for exploring new potentialities. The objective of this work was to develop and validate a questionnaire to assess consumers’ perceptions and knowledge about EI in seven different domains: D1. Culture and Tradition, D2. Gastronomic Innovation and Gourmet Kitchen, D3. Environment and Sustainability, D4. Economic and Social Aspects, D5. Commercialization and Marketing, D6. Nutritional Aspects and D7. Health Effects. The 64 items were subjected to item analysis and reliability analysis for validation, and factor analysis was also conducted to identify a grouping structure. The results validated all the items of the seven subscales with high values of Cronbach’s alpha (α = 0.732 for D1, α = 0.795 for D2, α = 0.882 for D3, α = 0.742 for D4, α = 0.675 for D5, α = 0.799 for D6 and α = 0.788 for D7). However, by eliminating 17 items, the final values of the alpha increased in all subscales. Factor analysis with extraction by principal component analysis with varimax rotation extracted 14 factors that explained, in total, 65% of the variance, although the first two factors were the most important (35.7% variance explained). In conclusion, the confirmed usefulness of the questionnaire has been hereby validated for assessing consumer perceptions of and knowledge about EI.
International Conference on Production Economics and Project Evaluation.
Devido à sua elevada incidência, a infertilidade tornou-se uma questão de saúde pública proeminente,
representando um desafio significativo para a medicina reprodutiva moderna. Algumas condições
clínicas que levam à infertilidade feminina incluem a síndrome de ovários poliquísticos (PCOS),
endometriose, e falência ovárica prematura (FOP). O fluido folicular (FF) é a matriz biológica que tem
mais contacto com o oócito, podendo ser utilizado como um preditor da sua qualidade1. A volatilómica
surge como um método não invasivo, direto, acessível e simples para a caracterização de várias
doenças. Este estudo teve como objetivo determinar o padrão volatómico do fluido folicular de
pacientes com PCOS, endometriose, e POF, e encontrar potenciais biomarcadores destas condições
clínicas. Para analisar os compostos orgânicos voláteis (VOCs) presentes em amostras de FF de
mulheres inférteis foi utilizada a microextração em fase sólida em modo headspace e posterior análise
por GC-MS. Foram identificados 136 VOCs em 52 amostras, correspondendo a 15 pacientes com PCOS,
8 com endometriose, 12 com POF, e 17 controlos. Devido à sua prevalência em todas as amostras,
apenas 37 compostos foram considerados, e a análise estatística multivariada revelou alterações
significativas nos níveis de certos metabolitos de acordo com cada condição clínica. Os perfis
bioquímicos analisados revelaram vias metabólicas comprometidas, bem como a presença de
compostos fortemente ligados com infertilidade2. Esta metodologia abre a porta para a investigação
das diversas vias metabólicas relevantes para o correto funcionamento do sistema reprodutor, bem
como a melhoria das ferramentas de diagnóstico existentes.
A obra é constituída pelos resumos das comunicações apresentadas pelos docentes da Escola Superior Agrária do Instituto Politécnico de Castelo Branco e são referentes aos projetos de investigação nos quais estão envolvidos.
The food and beverage market has become broader due to globalization and consumer
claims. Under the umbrella of consumer demands, legislation, nutritional status, and sustainability,
the importance of food and beverage safety must be decisive. A significant sector of food production
is related to ensuring fruit and vegetable conservation and utilization through fermentation. In
this respect, in this review, we critically analyzed the scientific literature regarding the presence of
chemical, microbiological and physical hazards in fruit-based fermented beverages. Furthermore, the
potential formation of toxic compounds during processing is also discussed. In managing the risks,
biological, physical, and chemical techniques can reduce or eliminate any contaminant from fruitbased fermented beverages. Some of these techniques belong to the technological flow of obtaining
the beverages (i.e., mycotoxins bound by microorganisms used in fermentation) or are explicitly
applied for a specific risk reduction (i.e., mycotoxin oxidation by ozone). Providing manufacturers
with information on potential hazards that could jeopardize the safety of fermented fruit-based drinks
and strategies to lower or eliminate these hazards is of paramount importance.
The international research project EISUFOOD - Edible Insects as Sustainable Foods.
Advances in ISO standardization of bee pollen.
Edible insects have been suggested as a more sustainable source of protein, but their
consumption varies according to geographical and sociocultural influences. Focusing on the different
aspects that can influence people’s attitudes towards edible insects (EI), this work aimed to carry out
the statistical validation of an instrument aimed at assessing different dimensions of this field: the
KPEI (knowledge and perceptions about EI) scale. The instrument consists of 64 questions distributed
by the following dimensions: Culture and Tradition, Gastronomic Innovation and Gourmet Kitchen,
Environment and Sustainability, Economic and Social Aspects, Commercialization and Marketing,
Nutritional Characteristics, and Health Effects. The data were collected in 13 countries (Croatia,
Greece, Latvia, Lebanon, Lithuania, Mexico, Poland, Portugal, Romania, Serbia, Slovenia, Spain,
and Turkey). The validation of the KPEI scale was made through Confirmatory Factor Analysis
(CFA) and Structural Equation Modeling (SEM). The results revealed two acceptable models, both
retaining 37 of the 64 initial items, distrusted by the seven dimensions as: Culture and Tradition
(5 items), Gastronomic Innovation and Gourmet Kitchen (5 items), Environment and Sustainability (8 items), Economic and Social Aspects (5 items), Commercialisation and Marketing (4 items),
Nutritional Aspects (6 items), Health Effects (4 items). Both multifactorial models resulting from
the CFA/SEM analyses showed approximately equal goodness of statistical fit indices with values
of Root Mean Square Error of Approximation (RMSEA), Root Mean Square Residual (RMR), and
Standardized Root Mean Square Residual (SRMR) partially zero and values of Goodness of Fit Index
(GFI) and Comparative Fit Index (CFI) approximately one, i.e., very close to a perfect fit. For the
first-order model, the ratio between chi-square and degrees of freedom is χ
2/df = 13.734, GFI = 0.932,
CFI = 0.930, RMSEA = 0.043, RMR = 0.042, SRMR = 0.042; and for the second-order model
χ
2/df = 14.697, GFI = 0.926, CFI = 0.923, RMSEA = 0.045, RMR = 0.047, SRMR = 0.046). The values of composite reliability (CR = 0.967) and mean extracted variance (MEV = 0.448) are indicative
of a good fit. Finally, the reliability analysis indicated a very good internal consistency (Cronbach’s
α = 0.941). These results confirm the successful validation of the KPEI scale, making it a valuable
instrument for future application at the international level.
This study aimed to investigate the level of knowledge about edible insects (EIs) in a
sample of people from thirteen countries (Croatia, Greece, Latvia, Lebanon, Lithuania, Mexico,
Poland, Portugal, Romania, Serbia, Slovenia, Spain, and Turkey). Data collection was based on
a questionnaire survey applied through online tools between July and November 2021. For data
analysis, techniques such as factor analysis, cluster analysis, and chi-square tests were used, with
a significance level of 5%. A total of 27 items were used to measure knowledge on a five-point
Likert scale. Applying factor analysis with principal components and Varimax rotation, a solution
that explains about 55% of variance was obtained. This accounts for four factors that retained
22 of the 27 initial items: F1 = Sustainability (8 items), F2 = Nutrition (8 items), F3 = Production
Factors (2 items), and F4 = Health Concerns (4 items). Internal consistency was evaluated through
Cronbach’s alpha. The cluster analysis consisted of the application of hierarchical methods followed
by k-means and produced three clusters (1—‘fearful’, 2—‘farming,’ and 3—‘ecological’ individuals).
The characterisation of the clusters revealed that age did not influence cluster membership, while sex,
education, country, living environment, professional area, and income all influenced the composition
of the clusters. While participants from Mexico and Spain were fewer in the ‘fearful’ cluster, in those
from Greece, Latvia, Lebanon, and Turkey, the situation was opposed. Participants from rural areas
were mostly in cluster 2, which also included a higher percentage of participants with lower income.
Participants from professional areas linked with biology, food, and nutrition were mostly in cluster 3.
In this way, we concluded that the level of knowledge about EIs is highly variable according to the
individual characteristics, namely that the social and cultural influences of the different countries
lead to distinct levels of knowledge and interpretation of information, thus producing divergent approaches to the consumption of insects—some more reluctant and measuring possible risks. In
contrast, others consider EIs a good and sustainable protein-food alternative.
“Bee pollen” is pollen collected from flowers by honey bees. It is used by the bees to nourish themselves, mainly by provid ing royal jelly and brood food, but it is also used for human nutrition. For the latter purpose, it is collected at the hive entrance as pellets that the bees bring to the hive. Bee pollen has diverse bioactivities, and thus has been used as a health food, and even as medication in some countries. In this paper, we provide standard methods for carrying out research on
bee pollen. First, we introduce a method for the production and storage of bee pollen which assures quality of the product.
Routine methods are then provided for the identification of the pollen’s floral sources, and determination of the more
important quality criteria such as water content and content of proteins, carbohydrates, fatty acids, vitamins, alkaloids, phen olic and polyphenolic compounds. Finally, methods are described for the determination of some important bioactivities of bee pollen such as its antioxidant, anti-inflammatory, antimicrobial and antimutagenic properties.
