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- Correction: Child-mother relationships and childhood dietary patterns in the Iberian Peninsula uncovered by Bayesian isotopic approachesPublication . Toso, Alice; Casimiro, Silvia; Oxborough, Charlotte; Schifano, Simona; García-Collado, Maite I.; Cardoso, Francisca Alves; Soares, Joaquina; Valente, Maria João; Santos, Raquel; Filipe, Vanessa; Gonçalves, Maria José da Silva; Neto, Nuno; Rebelo, Paulo; Silva, Rodrigo Banha da; Filipe, Anabela Novais de Castro; Alexander, MichelleThis study examines trends in infant diet, breastfeeding and weaning in Portugal through time in Roman, Medieval Muslim and Christian skeletal assemblages (1st to the 15th century CE). New stable carbon (δ13C) and nitrogen (δ15N) measurements were collected from 143 non-adults and 46 adults that are analysed alongside comparative published datasets from contemporaneous Iberian populations. A statistical package was used to model bone collagen nitrogen isotope data of individuals, quantitatively estimating weaning onset and completion across diverse historical sites. Nutritional intake from infancy to adolescence was reconstructed via Bayesian modelling supported by the OsteoBioR platform using incremental dentine-collagen isotope ratio analysis in six adult individuals. Childhood diets in historical Portugal showed a prolonged weaning time while weaning food included varying degrees of high trophic level protein during both the Roman and Medieval periods. The Bayesian statistical approach offers a comprehensive perspective on child-rearing practices through the lens of diet, including breastfeeding, weaning and nutritional intake during childhood in historical Portugal. The results highlight the variability and complexity of childhood diets over time and between different locations. Overall, the study informs debates about child nutrition practices globally while also offering unique insights into infant nutrition in Iberia over nearly 1500 years.
- Determinants of consumers’ acceptance and adoption of novel food in view of more resilient and sustainable food systems in the EU: a systematic literature reviewPublication . Laureati, Monica; De Boni, Annalisa; Saba, Anna; Lamy, Elsa; Minervini, Fabio; Delgado, Amélia; Sinesio, FiorellaThis review article aims to provide an up-to-date overview of the main determinants of consumers’ acceptance of novel foods (new foods and ingredients) in the EU with emphasis on product’s intrinsic properties (sensory characteristics) and individual factors (socio-demographics, perceptive, psychological) by adopting a systematic approach following the PRISMA methodology. Case studies on terrestrial (i.e., insects, cultured meat and other animal origin products, plantbased food including mushrooms, plant-based analogues, pulses, and cereals) and aquatic systems (i.e., algae and jellyfish) are included focusing on age-related and cross-national differences in consumer acceptance of novel foods and ingredients. General trends have emerged that are common to all the novel foods analysed, regardless of their aquatic or terrestrial origin. Aspects such as food neophobia, unfamiliarity, and poor knowledge of the product are important barriers to the consumption of novel foods, while healthiness and environmental sustainability perception are drivers of acceptance. Sensory properties are challenging for more familiar ingredients such as plant-based food (e.g., novel food made by pulses, mushrooms, cereals and pseudocereals). Results are discussed in terms of feasibility of introducing these products in the EU food systems highlighting strategies that can encourage the use of new ingredients or novel foods.
- Funções executivas e motivação para a mudança, em sujeitos com obesidadePublication . Reis, Maria Carvalho dos; Silva, Dina; Ribeiro, OlgaA crescente prevalência da obesidade, associada às suas múltiplas comorbilidades, evidencia a necessidade de se desenvolverem intervenções eficazes tanto a nível da sua prevenção como do seu tratamento. A modificação de hábitos desajustados e a adoção de comportamentos saudáveis dependem de várias funções executivas que, muitas vezes, surgem comprometidas em sujeitos obesos, interferindo com a sua motivação e influenciando a adesão ao tratamento. O presente estudo objetivou estudar a relação entre funcionamento executivo e motivação para a mudança em indivíduos com obesidade. Além disso, procurou explorar a possível associação entre motivação para a mudança e a presença de comorbilidades, bem como a relação entre motivação para a mudança e reserva cognitiva. A amostra é constituída por 30 indivíduos obesos, com idades compreendidas entre os 22 e os 56 anos, cuja média de idades é de 43.67 anos e a média de IMC é de 42.11kg/m2. Os participantes foram submetidos a uma avaliação neuropsicológica utilizando o M-WCST, o Teste de Stroop, o IGT e o TMT. A motivação para a mudança foi avaliada através da URICA, e a reserva cognitiva pelo CRIq. Adicionalmente, aplicou-se ainda o SCL-90-R para avaliar o ajustamento emocional dos participantes. Os resultados não evidenciaram correlações estatisticamente significativas entre as medidas de funcionamento executivo e a motivação para a mudança. Contudo, observou-se uma correlação positiva entre a motivação para a mudança e as atividades de tempo livre relacionadas à reserva cognitiva, bem como entre a motivação para a mudança e a subescala de depressão do SCL-90-R. A investigação sublinha a importância de intervenções personalizadas e multidisciplinares que considerem o contexto do indivíduo, bem como as suas capacidades cognitivas e emocionais, visando promover mudanças comportamentais sustentáveis em indivíduos com obesidade, garantindo o seu bem-estar físico e psicológico.
- Special Issue: phenolic profiling and antioxidant capacity in agrifood productsPublication . Rodríguez Solana, Raquel; Pereira-Caro, Gema; Moreno-Rojas, José ManuelPhenolic compounds are secondary plant metabolites known to be one of the most important sources of natural antioxidants in the human diet. These compounds play important roles in long-term health and reducing the risks of chronic and degenerative diseases. Apart from the biological capacities shown by phenolics in in-vivo and in-vitro studies, they present protective effects against the deterioration of foods and beverages because of their intrinsic nature as antioxidants. For all these reasons, the search for new sources of natural antioxidants, nutraceuticals and functional foods have been the subject of many studies in recent years. However, such compounds are potentially vulnerable to different factors of plant processing (such as light, temperature, pH, oxygen, etc.) for obtaining different food and beverage products. Consequently, substantial modifications to their structure and concentration could occur, leading to changes in their potential biological activities. Recent endeavors have placed particular importance on finding plant-processing methods and techniques for stabilizing plant-based products that do not alter their phenolic content and therefore their antioxidant and other biological activities. This Special Issue aims to bring together the most recent work, on the one hand, on the development of new functional food and nutraceutical products with high phenolic content and antioxidant potential, and on the other hand, on the impact that conventional and advanced food processing technologies [e.g., pulsed electric fields (PEF), pulsed-light (PL), ultraviolet (UV)-light; high pressure processing or high hydrostatic pressure (HPP/HHP); ultrasound; extrusion technology, etc.] have on the phenolic and bioactivity characteristics of industrial foods.