ESACB - Comunicações em encontros científicos e técnicos
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- Enhancing strawberry tree fruit spirit: effects of oak wood ageingPublication . Anjos, O.; Antunes, Carlos Alberto Simões; Pedro, Soraia; Alves, Sheila Oliveira; Canas, Sara; Caldeira, IldaThe present study focuses on the impact of wood ageing on strawberry tree fruit spirit, a high quality beverage in Mediterranean regions, particularly Portugal. It explores the chemical and sensory changes resulting from ageing the spirit for two periods of time with oak wood of varying toasting levels. Analysis included acidity, colour, pH, dry extract, volatile compounds (methanol, acetaldehyde, ethyl acetate and fusel alcohols), identified and quantified through GC-MS and GCFID, and low molecular weight compounds, quantified by HPLC (gallic acid, ellagic acids, syringic acid, vanillin, syringaldehyde, coniferaldehyde, sinapaldehyde, furfural, 5-hydroxymethylfurfural and 5-methylfurfural). Sensory evaluations were made by a trained panel. Results showed enhanced colour and enrichment with volatile and low molecular weight compounds due to oak wood contact, with slight differences among toasting levels. Almost all parameters increased with ageing time, as confirmed by principal component analysis, which effectively discriminated between aged spirits and toasting level. These findings contribute to understanding and optimizing the ageing process of strawberry tree fruit spirit for commercialization. Medium toasted oak yielded the best results.
- Bee pollen and bee bread as source of protein and bioactive compoundsPublication . Campos, M. G.; Kacemi, Rachid; Anjos, O.The need for diets with adequate amounts of proteins and essential amino acids is increasingly demonstrated. For chronic diseases such as diabetes, cardiovascular disease, cancer and neurodegeneration, dietary interventions can sometimes serve as a treatment strategy. This request is important even for other target populations such as malnourished children or the elderly, but also vegetarians and/or athletes. For all these situations, meat, fish and eggs are available on the market as sources of protein, but in vegetarian and/or calorie-restricted eating plans it is always a problem to find sources of protein, so we must consider looking for new options. Both bee pollen and bee bread are, depending on the botanical origin, a possible choice. These products are also a source of minerals and vitamins, providing added value to complement an unbalanced diet and boost the immune system. Many other constituents of these two bee products can also be used in drug discovery to develop new medicines and/or contribute to other therapeutic strategies. The best known are phenolic and polyphenolic compounds with anti-inflammatory and antioxidant bioactivity, among many other applications. More recent research reveals that bee pollen and bee bread are also good sources of spermidines. These compounds have emerged as well-tolerable calorie restriction mimetics targeting several age-associated molecular and physiological adversities. To ensure that all possible applications of these two products obtain the best final result, product quality control must be guaranteed. For Bee Pollen, the ISO standard was already completed in 2023, ISO 24382:2023- Bee pollen Specifications. Currently, the same group (ISO/TC 34/SC 19/WG 3) has started working on the Project ISO/AWI 25097 - Management standards for the production and packaging of bee pollen. Additionally, they intend to propose a new project related to Bee Bread. Another advance was a compilation of Standard Methods that can be used for analytical control (https://www.tandfonline.com/doi/pdf/10.1080/00218839.2021.1948240), published by the Bee Pollen Working Group of the International Honey Commission in 2021. In conclusion, conditions exist to allow bee pollen and bee bread to be high- quality dietary products.
- Revestimentos comestíveis ativos para prevenir defeitos de cor no queijoPublication . Ferraz, Ana Rita Simões; Pintado, Cristina Santos; Anjos, O.O queijo é um alimento vivo, considerado um ecossistema bio complexo colonizado por um grupo diversificado de microrganismos, conhecido como microbiota do queijo, proveniente do leite cru, culturas iniciadoras e culturas adjuntas. Esses microrganismos são os principais contribuintes para os atributos sensoriais percebidos de diferentes queijos devido à sua complexa interação com proteínas do leite, carboidratos e gorduras, que ocorrem principalmente em um importante processo tecnológico na fabricação de queijo, conhecido como maturação. A maturação do queijo é um fenômeno complexo que envolve várias reações bioquímicas. A proteólise é o evento bioquímico multi-etapas mais importante na maturação do queijo. Ela é responsável pelo desenvolvimento de várias características organolépticas, englobando tanto o sabor quanto a textura. Uma alta proteólise resulta em um alto conteúdo de aminoácidos livres, que têm sido descritos como substrato para defeitos de cor no queijo (azul, rosa e marrom). Há alguns anos, casos de defeitos de cor nas superfícies dos queijos têm sido relatados na literatura. Inconsistências esporádicas na aparência do queijo podem resultar em um rebaixamento do queijo e uma consequente perda econômica para os produtores.Para controlar o aparecimento de fungos e outras bactérias do gênero Pseudomonas spp, filmes/revestimentos comestíveis têm sido desenvolvidos como embalagens ativas que podem conter vários compostos para estender a vida útil do queijo sem comprometer as características organolépticas do queijo. Assim, o objetivo deste trabalho foi estudar várias formulações baseadas em isolado de proteína do soro de leite. Utilizamos ácidos orgânicos (lático e cítrico) como agentes antibacterianos, nisina como anti-listeria e natamicina como agente antifúngico em várias formulações. Também utilizamos melanina produzida por Pseudomonas putida ESACB 191, como corante e antioxidante para desenvolver uma nova linha de revestimentos comestíveis. A caracterização físico-química dos revestimentos comestíveis foi realizada através de análise FTIR-ATR e vários parâmetros reológicos, como tensão de tração, extensibilidade e permeação de vapor de água. O principal objetivo deste estudo é selecionar a melhor formulação para ser aplicada ao queijo e prevenir defeitos de cor durante a maturação e vida útil do queijo.
- Comparative phytochemical profiling of flowers and pods in Acacia mearnsiiPublication . Pedro, Soraia; Fernandes, Tiago; Antunes, Alexandra; Gonçalves, J.C.; Gominho,. Jorge; Gallardo, Eugenia; Anjos, O.Comparative phytochemical profiling of flowers and pods in Acacia mearnsii.
- Enhancing honey quality control using vibrational spectroscopy techniquesPublication . Anjos, O.; Paula, Vanessa, V.; Guiné, Raquel P.F.; Estevinho, Letícia M.Ensuring the quality of honey is vital for consumer safety, product authenticity, and maintaining its market value. Given honey's economic importance, developing a rapid and cost-effective method to certify its quality is essential. Fourier-transform infrared spectroscopy with Attenuated Total Reflection (FTIR-ATR) and FT-RAMAN techniques have been extensively used in food analysis, particularly for honey. This study aims to compare the effectiveness of these two techniques in the quality control of honey. Calibration models were performed using Partial Least Squares Regression models for the parameters of total acidity, reducing sugars, hydroxymethylfurfural (HMF), electrical conductivity, ash content, proline content, diastase index, total flavonoids and phenolic compounds content. The calibration models for each parameter demonstrated determination coefficients greater than 0.965 for FTIR-ATR and greater than 0.983 for FT-RAMAN. The residual prediction deviation (RPD) values were higher than 5.5 for FTIR-ATR and higher than 7.6 for FT-RAMAN. Although both techniques provided excellent results, it can be concluded that FT-RAMAN is a more accurate technique compared to FTIR-ATR for the evaluation of the physicochemical characteristics of honey.
- Spectroscopic insights into prodigiosin pigment production by Serratia marcescensPublication . Ferraz, Ana Rita Simões; Fernandes, Mariana; Goulão, Manuela; Pintado, Cristina Santos; Anjos, O.The appearance of cheese can be influenced by the intentional use of dyes such as paprika that color its rind, particularly in smear-ripened cheeses. In addition to this intentional addition, some microorganisms naturally present in cheeses can produce pigments that lead to color defects that negatively impact consumer acceptance and economic profitability. Serratia marcescens can produce a red pigment known as prodigiosin (Di Salvo, 2023). Prodigiosin is the most prominent secondary metabolite in the group of prodiginin compounds, with cycloprodigiosine, metacycloprodigiosine, undecylprodigiosin, prodigiosin R1, and streptorubin B (Stankovic et al., 2014). It was evaluated the prodigiosin production in two bacterial cultures Serratia marcescens ESACB 596 and Serratia marcescens ESACB 734, sourced from the Microbial Culture Collection of the Microbiology Laboratory of Polytechnic Institute of Castelo Branco, Portugal, with the aim to determine the optimal conditions to produce pink pigment. To achieve this, experiments were performed in three culture media (Luria Broth (LB), Nutritive Broth (NB) and Peptone Glycerol Phosphate (PGP), at two pH levels (7.5 and 8.0) and two different temperatures (22 °C and 28 °C).
- Comparison of FT-Raman and FT-NIR spectroscopy for distinguishing between two honey PDOsPublication . Pedro, Soraia; Ferreira, Ana; Catarro, Gonçalo; Gallardo, Eugenia; Peres, Maria de Fátima; Anjos, OféliaVibrational spectroscopy has demonstrated high applicability for honey analysis, offering rapid, non-destructive and accurate methods for assessing its chemical composition, identifying different honey regions and ensuring authenticity. In this study, we compare the usefulness of FT-Raman and FT-NIR spectroscopy techniques in distinguishing between two Protected Designation of Origin (PDO) of honey, name quality, determined according to the standard methods of the International Honey Commission including acidity, pH, moisture, water activity (aw), electrical conductivity (EC), total polyphenols (TPC), total flavonoid content (TFC), and CIELAB color (L*, a*, b*), as well as the color in PFUND scale. The values observed for the analytical parameters are all in accordance with legal limits.
- Comparative analysis of bee pollen quality following different storage techniquesPublication . Anjos, O.; Seixas, Natália; Antunes, Carlos; Campos, Maria da Graça; Paula, Vanessa; Estevinho, Leticia M.Bee pollen is aknowledged as a versatile natural food valued for its nutritional and medicinal benefits, attributed to its rich chemical composition boasting notable bioactivities like antioxidant and antimicrobial.
- A GIS-based network analysis of urban green spaces accessibility and greenness: A case study in PortugalPublication . Teixeira, M.C.C.; Gonçalves, Dina; Martins Roque, Natália; Alegria, Cristina MariaUrban green spaces are an integral part of any urban area, and their benefits and importance are very well known. Usually, urbanization results in a high level of biodiversity loss. Living in an urban environment with easy accessto green areasis very important for most people. The aim of thisstudy was evaluating the amount of urban green spaces and the connectivity and accessibility (walking distances) of urban green spaces to the population. Urban green spaces were identified, georeferenced and digitalized using ArcGIS software. Population census data were used to explore its accessibility to the population. The analysis of the existing network of green corridors in the city was performed using the roads network and urban green spaces as nodes by the Network Analyst extension in ArcGIS software. Twelve green areas of the city were recognized as network nodes, and the pedestrian distances between them were measured, as well as different coverage areas that allowed analysing the density of existing green spaces. The results showed that the index of green areas obtained for the main green structure (urban green spaces 5, 6 10 and 12) has found to be below the recommend (17 m2 per inhabitant) while for the secondary green structure (the remaining urban green spaces) the value is in accordance with the recommended (10 m2 per inhabitant). The total length of the network is approximately 266 km, and the green corridors occupy approximately 117 km (44%). So, more than half the road network does not have green corridors. The resulting walking route for the shortest path, considering all the selected urban green spaces, has a total length of approximately 11.4 km considering its ends the nodes 9 and 3 (initial and final or vice-versa). Regarding the presence of green corridors in this route only 33% has no vegetation (3.8 km). This study can serve as a tool to support green areas planning throughout the city. In areas with less green density, restoration actions could be promoted, maintaining the pre-existing vegetation, and improving the index of green areas per inhabitant. The green corridors maintenance and planning can also be a part of the strategy to improve biodiversity in urban areas.
- Pyrenean oak forests under global change - integrating projected suitable areas in management planPublication . Passos, Isabel; Almeida, Alice A.; Vila-Viçosa, Carlos; Ribeiro, Maria Margarida; Figueiredo, AlbanoForests provide broad ecosystem services (ES), and their contribution to regulation and maintenance services (e.g. carbon sequestration, soil formation, habitat protection, erosion control) explains why forest recovery/expansion is an effective nature-based solution for climate change mitigation. Thus, forest restoration measures must integrate results about expected changes in species distribution, as future climate change may promote range shifts and suitable habitat loss, followed by species turnover. Expected changes in forest species’ potential distribution should be considered in forest ecosystem restoration planning actions, to increase long-term success, and enhance ES at long term. Pyrenean oak (Quercus pyrenaica) is a native species to the western Mediterranean Basin, and a structural tree in central and northern inland Portugal forests, together with pedunculate oak (Q. robur subsp. broteroana). Despite the extensive potential growing area, it has a fragmented distribution due to fast-growing forest species reforestation, agriculture, and other land-use impacts. In this work, we used species distribution models (SDMs) to assess changes in suitable areas for the Pyrenean oak under two climate change scenarios (SSP370 and SSP585), aiming to guide forest recovery measures dedicated to ES enhancement at long term. The Pyrenean oak's entire native range was considered in the models’ calibration, and different algorithms were used. The results suggest that the species' total suitable area will be negatively affected by climate change in the future, with a clear suitability turnover with other oak species, namely more dryness-adapted ones. Overall, Quercus pyrenaica suitable area will decline, and management actions should consider this aspect in future restoration plans, especially at the edges of its current distribution area