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Projeto de investigação
CHANGE - Global Change and Sustainability Institute
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Publicações
Valorization of cork stoppers, coffee-grounds and walnut shells in the development and characterization of Pectin-Based composite films: Physical, barrier, antioxidant, genotoxic, and biodegradation properties
Publication . Cruz, Rui; Rainer, Bernhard; Wagner, Isabella; Krauter, Victoria; Janalíková, Magda; Vicente, António A.; Vieira, Jorge M.
The development of sustainable materials from the valorization of waste is a good alternative to reducing the negative environmental impact of plastic packaging. The objectives of this study were to develop and characterize pectin-based composite films incorporated with cork or cork with either coffee grounds or walnut shells, as well as to test the films’ genotoxicity, antioxidant properties, and biodegradation capacity in soil and seawater. The addition of cork, coffee grounds, or walnut shells modified the films’ characteristics. The results showed that those films were thicker (0.487 ± 0.014 mm to 0.572 ± 0.014 mm), more opaque (around 100%), darker (L* = 25.30 ± 0.78 to 33.93 ± 0.84), and had a higher total phenolic content (3.17 ± 0.01 mg GA/g to 4.24 ± 0.02 mg GA/g). On the other hand, the films incorporated only with cork showed higher values of elongation at break (32.24 ± 1.88% to 36.30 ± 3.25%) but lower tensile strength (0.91 ± 0.19 MPa to 1.09 ± 0.08 MPa). All the films presented more heterogeneous and rougher microstructures than the pectin film. This study also revealed that the developed films do not contain DNA-reactive substances and that they are biodegradable in soil and seawater. These positive properties could subsequently make the developed films an interesting eco-friendly food packaging solution that contributes to the valorization of organic waste and by-products, thus promoting the circular economy and reducing the environmental impact of plastic materials.
Impact of temperature on Phenolic and Osmolyte contents in In Vitro cultures and micropropagated plants of two mediterranean plant species, Lavandula viridis and Thymus lotocephalus
Publication . Mansinhos, Inês; Gonçalves, Sandra; Rodríguez Solana, Raquel; Ordóñez-Díaz, José Luis; Moreno-Rojas, José Manuel; Romano, Anabela
In this study, in vitro cultures and micropropagated plants of two Mediterranean aromatic plants, Lavandula viridis L’Hér and Thymus lotocephalus López and Morales, were exposed to different temperatures (15, 20, 25, and 30 ◦C). The effect of temperature on the levels of hydrogen peroxide (H2O2 ), lipid peroxidation, and osmoprotectants (proline, soluble sugars, and soluble proteins), as well as on the phenolic profile by HPLC-HRMS and intermediates of the secondary metabolism (phenylalanine ammonia lyase (PAL) activity and shikimic acid content), was investigated. Moreover, the antioxidant activity of the plant extracts was also analyzed. Overall, considering the lipid peroxidation and H2O2 content, the extreme temperatures (15 and 30 ◦C) caused the greatest damage to both species, but the osmoprotectant response was different depending on the species and plant material. In both species, phenolic compounds and related antioxidant activity increased with the rise in temperature in the micropropagated plants, while the opposite occurred in in vitro cultures. L. viridis cultures showed the highest biosynthesis of rosmarinic acid (92.6 g/kgDW) at 15 ◦C and seem to be a good alternative to produce this valuable compound. We conclude that contrasting temperatures greatly influence both species’ primary and secondary metabolism, but the response is different depending on the plant micropropagation stage.
Carob: A mediterranean resource for the future
Publication . Martins-Loução, Maria Amélia; Correia, Pedro José; Romano, Anabela
For centuries, the carob tree (Ceratonia siliqua L.) has contributed to the economy of the
Mediterranean basin, mainly as food for livestock. Nowadays, the value of the carob tree extends
far beyond its traditional uses, encompassing a wide range of industries and applications that take
advantage of its unique properties and nutritional benefits. Despite its high industrial demand
and European indications, there has been a 65% reduction in the area cultivated throughout the
Mediterranean area in the 21st century. Given the threats posed by climate change, including reduced
water availability and nutrient-depleted soils, there is a growing need to focus on this crop, which
is well placed to cope with unpredictable weather. In this review, we use a bibliographic search
approach to emphasise the prioritisation of research needs for effective carob tree exploitation. We
found enormous gaps in the scientific knowledge of this under-utilised crop species with fruit pulp
and seeds of high industrial value. Insufficient understanding of the biology of the species, as well
as inadequate agronomic practices, compromise the quantity and the quality of fruits available
to the industry. In addition to industrial applications, carob can also be used in reforestation or
restoration programmes, providing a valuable crop while promoting biodiversity conservation and
soil restoration. The carbon sequestration potential of the trees should be taken into account as a
promising alternative in fighting climate change. This bibliographic search has highlighted clusters
with different knowledge gaps that require further research and investment. The carob tree has
untapped potential for innovation, economic development, and environmental sustainability.
Advancements in detection and mitigation strategies for Petroleum-Derived contaminants in aquatic environments: a comprehensive review
Publication . Duarte, Hugo; Aliaño González, María José; Medronho, Bruno
The exponential increase in the production and transportation of petroleum-derived products observed in recent years has been driven by the escalating demand for energy, textiles, plastic-based materials, and other goods derived from petroleum. Consequently, there has been a corresponding rise in spills of these petroleum derivatives, particularly in water sources utilized for transportation or, occasionally, illegally utilized for tank cleaning or industrial equipment maintenance. Numerous researchers have proposed highly effective techniques for detecting these products, aiming to facilitate their cleanup or containment and thereby minimize environmental pollution. However, many of these techniques rely on the identification of individual compounds, which presents significant drawbacks, including complexity of handling, subjectivity, lengthy analysis times, infeasibility for in situ analysis, and high costs. In response, there has been a notable surge in the utilization of sensors or generalized profiling techniques serving as sensors to generate characteristic fingerprints of these products, thereby circumventing the aforementioned disadvantages. This review comprehensively examines the evolution of techniques employed for detecting petroleum-derived products in water samples, along with their associated advantages and disadvantages. Furthermore, the review examines current perspectives on methods for the removal and/or containment of these products from water sources, to minimize their environmental impact and the associated health repercussions on living organisms and ecosystems.
Fortification of wheat white bread: assessing the suitability of
Beta vulgaris trough technological, nutritional, and sensory
evaluation
Publication . Issaoui, Manel; Oueslati, Samia; Flamini, Guido; Romano, Anabela; Delgado, Amélia
As societies undergo shifts in dietary patterns, there is often an increase in nutrition-related issues. This is particularly evident in the case of wheat bakery products, which have evolved in an unsustainable way. The fortification of wheat flour with vegetables has emerged as a strategy to mitigate the imbalanced composition of white bread. The objective of this study is to address existing knowledge gaps regarding nutritional quality and technological characteristics of food-to-food fortified bakery products. A blend of Beta vulgaris powder (up to 5% of the total weight) was incorporated into commercial wheat white flour, and the resulting composition and technological parameters were analysed throughout the bread-making process, using standard methods (e.g., AAAC, ISO). The sensory assessment of the tested fortified baking products formulations was conducted. The 178 volunteer consumers noted the differences conveyed by B. vulgaris, but scored the taste and colour as acceptable (6 out of 9). Formulations containing moderate amounts of chard (e.g., 2%) were most appreciated. This study demonstrates that B. vulgaris can be employed to enrich white bread, particularly in minerals, such as calcium, magnesium, and iron, in a readily actionable manner that is well accepted by consumers. Furthermore, the use of flour blends contributes to mitigate the impact of fluctuations in wheat availability, thereby enhancing food security.
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Entidade financiadora
Fundação para a Ciência e a Tecnologia
Programa de financiamento
6817 - DCRRNI ID
Número da atribuição
LA/P/0121/2020