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- HostLab: gastronomy innovation, experiences and sustainabilityPublication . Gonçalves, Alexandra; Ramos, Celia; Martins, Ana Isabel; Serra, Manuel; Rassal, C.; Monteiro, Carlos; Martins, Paula; Quintas, Célia; Ratao, Isabel; Nunes, Patrícia; Silva, Beatriz; Viegas, CarinaInnovating through traditional products and resources is the main aim of HoST Lab Project located at the School of Management, Hospitality and Tourism of the University of the Algarve. A new lab and new multidisciplinary way of working, that which to be a reference for research and development applied to Culinary Tourism and Eno-gastronomic experiences associated with the Mediterranean Diet (MD). A very enriching proposal was built to study the determinants of experience and the atmosphere of places, promoting sensory evaluation with tourists and stakeholders, of new products and services (based on local resources and products, such as cereals, olive trees, vines, and other foods), enhancing the qualification and diversification of the Algarve as a sustainable tourist destination. We hope that this new partnerships and stakeholders involved will help sharing this common vision, the knowledge delivered and continue promoting innovation around the Mediterranean Diet.
- Mediterranean Diet gastronomic experiences using olive oil and goat cheesePublication . Ratao, Isabel; Nunes Cabrita, Patrícia; Silva, Beatriz; Viegas, Carina; Dionísio Serra, Manuel António; Quintas, CéliaThe present study aims to develop three food formulations, spreadable olive oil, goat cream cheese, and a cold dessert made of carob and goat cheese, using local elements of the Mediterranean diet (MD), namely, olive oil, fresh goat cheese, and carob derivatives in addition to hydrocolloids. The final products, with the best spread- ability, texture and consistency, were obtained using: a) methylcellulose 6% (w/v) for the spreadable olive oil; b) Locust Bean Gum (LBG) (0.5% w/w) for goat cream cheese; and c) Goat cream cheese (43.4%), carob flour (8.7%), glucose syrup (26.1%), olive oil (14.6%), powdered goat milk (3.8%), chia seeds (0.5%), LBG (0.7%), and cinnamon for the cold dessert. Subsequently, foods were refrigerated until evaluated by a consumer panel of 101 untrained tasters aged between 15 and 49 years. All the attributes were assessed on a scale from 1 to 5. The products were well accepted by the tasters with no significant differences registered among the different age groups regarding the food attributes, except for the sweetness of the dessert. The goat cream cheese obtained the highest acceptability (4.09 f 1.16-3.88 f 0.86) and creaminess (4.22 f 0.80-4.33 f 0.65) among the youngest consumers (<30 years), while the acceptability of spreadable olive oil was evaluated with values of 3.24 f 1.33-3.17 f 1.14 by the same age group, indicating the need to add seasonings, as salt substitutes, to improve the attributes flavour and aroma. The results highlight the potential of the three formulations to expand the range of food products and processing strategies in the hospitality, catering, and food industry, as well as to provide alternative foods associated with the MD food pattern.
- Physicochemical, nutritional, and antioxidant properties of yogurt fortified with Carpobrotus edulis (L.) N. E. Br. fruit peel extractsPublication . Bratkič, Kim; Rodrigues, Maria João; Castañeda-Loaiza, Viana; Guerreiro Pereira, Catarina Alexandra; Ratao, Isabel; Quintas, Célia; Majhenič, Andreja Čanžek; Jeko, József; Cziáky, Zoltán; Custódio, LuísaBiotechnological valorization of invasive species supports sustainable management by transforming ecological threats into valuable resources. While Carpobrotus edulis fruits are rich in bioactive compounds, their use as functional ingredients remains unexplored. This study assessed the feasibility of incorporating C. edulis fruit extracts into yogurt to enhance its functional properties. To achieve this, water, hydroethanolic, and ethanol extracts were prepared from fruit peels and pulps and characterized for their total phenolic and flavonoid content and in vitro radical scavenging (RSA) properties against DPPH and ABTS•+. The peel extracts had the highest phenolic and flavonoid content, and the strongest RSA, and were further analyzed for in vitro cytotoxicity on mammalian cells, chemically profiled by UHPLC-ESI-MS/MS, and incorporated into yogurts. Fortified yogurts were analyzed for proximate composition, mineral content, physicochemical properties, and RSA immediately after preparation (t = 0) and after seven days of storage at 4 ◦C (t = 7). The peel extracts had low cytotoxicity and were rich in bioactive compounds, notably catechin and caffeic acid glucoside. The incorporation of water and hydroethanolic extracts improved yogurt’s water-holding capacity (WHC) and reduced syneresis at t = 0, although a decline in WHC and an increase in syneresis were observed at t = 7. The antioxidant properties of the yogurt were enhanced at both time points, and fortification resulted in increased Na, K, and Mg levels. These findings underscore the potential of C. edulis fruit peel extracts as a functional yogurt additive, promoting invasive species valorization while enhancing food quality and nutrition.
- Optimizing germination and cultivation of edible halophytes using effluents from an IMTA systemPublication . Castañeda-Loaiza, Viana; Rodrigues, Maria João; Neng, Nuno; Quintas, Célia; Ratao, Isabel; Custódio, LuísaBACKGROUND: Halophytes offer nature-based solutions to food insecurity and soil degradation, while their integration into integrated multi-trophic aquaculture (IMTA) systems promotes circular economy practices. This study aimed to optimize the germination and cultivation of edible halophytic species, namely Limbarda crithmoides, Suaeda vera and Mesembryanthemum nodiflorum, using effluents from an IMTA system. Germination was conducted under different substrates (perlite, vermiculite, coco peat, sand and combinations), irrigation (fresh or brackish water) and seed pre-treatments (scarification, gibberellic acid and thermal shock). Cultivation assays assessed plant responses to salinity (25.5–53.4 dS m−1 ) and density (75–600 plants m−2 ) using IMTA-derived aquaculture effluents for irrigation. RESULTS: Salinity significantly reduced seed germination. Limbarda crithmoides had the highest germination rate (61.1%) in vermiculite under freshwater irrigation, whereas S. vera achieved optimal performance in a substrate of sand, organic peat and perlite. Thermal shock slightly improved M. nodiflorum germination. Moderate salinities (35.1–40.7 dS m−1 ) resulted in higher survival and productivity, particularly for S. vera, which showed >86% survival and higher chlorophyll content. At high densities, L. crithmoides and S. vera maintained >75% survival, while M. nodiflorum at 75 plants m−2 effectively reduced nitrate and ammonia concentrations in effluents. All species produced biomass with adequate nutritional and microbiological profiles suitable for human consumption, rich in protein, dietary fiber and bioactive compounds. Suaeda vera at 300 plants m−2 exhibited the highest total content of phenolic compounds. CONCLUSION: This study outlines a sustainable approach to cultivating edible halophytes in IMTA systems, with applications in saline farming, functional foods and aquaculture wastewater treatment.