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Roque N, Fernandez P, Silveira C, Vilas-Boas M, Anjos O. Using Analytic Hierarchy Process to Assess Beekeeping Suitability in Portuguese Controlled Areas: A First Approach. Insects 2024; 15:91. [PMID: 38392511 PMCID: PMC10888816 DOI: 10.3390/insects15020091] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/18/2023] [Revised: 01/20/2024] [Accepted: 01/24/2024] [Indexed: 02/24/2024]
Abstract
Beekeeping management is greatly influenced by spatial factors (e.g., land use/land cover, roads, or electrical energy networks), so GIS are a powerful tool to overlap and relate a variety of spatial data levels and, consequently, a very useful tool for beekeeping activity planning. This study was developed within the intervention area of three controlled zones managed by Portuguese Beekeepers Associations. The methodology, based on multi-criteria decision analysis, integrates several criteria, such as hydrographic networks, road networks, soil occupation, solar radiation, and electromagnetic radiation sources. These criteria were proposed and evaluated through online questionnaires carried out with beekeepers. Concerning the selected criteria and the respective geographical data, the most relevant were land use/land cover and water availability, with a significance of 44% and 24%, respectively. The beekeeping suitability map enabled us to evaluate the degree of compliance for the actual location of apiaries, with 60% of the apiaries being installed in high potential areas. In the context of beekeeping planning, the potential of the techniques applied seems to be an important tool for optimizing the location of apiaries and the profitability of beekeeping.
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Affiliation(s)
- Natália Roque
- IPCB-Agrarian School, Polytechnic Institute of Castelo Branco, 6000-084 Castelo Branco, Portugal
| | - Paulo Fernandez
- IPCB-Agrarian School, Polytechnic Institute of Castelo Branco, 6000-084 Castelo Branco, Portugal
- CERNAS-IPCB-Research Centre for Natural Resources, Environment and Society, Polytechnic Institute of Castelo Branco, 6000-084 Castelo Branco, Portugal
- MED&CHANGE-Mediterranean Institute for Agriculture, Environment and Development & CHANGE-Global Change and Sustainability Institute, Universidade de Évora, 7006-554 Évora, Portugal
| | - Carlos Silveira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Miguel Vilas-Boas
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Ofélia Anjos
- IPCB-Agrarian School, Polytechnic Institute of Castelo Branco, 6000-084 Castelo Branco, Portugal
- CERNAS-IPCB-Research Centre for Natural Resources, Environment and Society, Polytechnic Institute of Castelo Branco, 6000-084 Castelo Branco, Portugal
- Centro de Estudos Florestais (CEF), Laboratório Associado TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, 1349-017 Lisboa, Portugal
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2
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Guiné RPF, Florença SG, Costa CA, Correia PMR, Cruz-Lopes L, Esteves B, Ferreira M, Fragata A, Cardoso AP, Campos S, Anjos O, Bartkiene E, Djekic I, Matran IM, Čulin J, Klava D, Chuck-Hernández C, Korzeniowska M, Boustani NM, Papageorgiou M, Gutiérrez BP, Černelič-Bizjak M, Damarli E, Ferreira V. Edible Insects: Perceptions of Marketing, Economic, and Social Aspects among Citizens of Different Countries. Foods 2023; 12:4229. [PMID: 38231666 DOI: 10.3390/foods12234229] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2023] [Revised: 11/08/2023] [Accepted: 11/21/2023] [Indexed: 01/19/2024] Open
Abstract
Because edible insects (EI) have been, in recent years, recommended as a nutritious animal protein food with enormous environmental advantages over other sources of animal protein for human consumption, studies aimed at investigating the consumer perspective have become more prominent. Hence, this study intended to examine the perceptions of participants from different countries about the commercialization and economic and social impacts of edible insects. The study was made using a questionnaire survey, and data were collected in Brazil, Croatia, Greece, Latvia, Lebanon, Lithuania, Mexico, Poland, Portugal, Romania, Serbia, Slovenia, Spain, and Turkey. The final number of received answers was 7222 participants. For the treatment of the results, different statistical techniques were used: factor analysis, internal reliability by Cronbach's alpha, cluster analysis, ANOVA to test differences between groups, and Chi-square tests. The results obtained confirmed the validity of the scale, constituted by 12 out of the 14 items initially considered, distributed by 4 factors: the first related to the economic impact of EIs, the second related to the motivation for consumption of EIs, the third related to the places of purchase of EIs, and the fourth corresponding to a question presented to the participants as a false statement. A cluster analysis allowed identifying three clusters, with significant differences between them according to all the sociodemographic variables tested. Also, it was found that the participants expressed an exceptionally high level of agreement with aspects such as the difficulty in finding EIs on sale, knowledge acting as a strong motivator for EI consumption, and the role of personalities and influencers in increasing the will to consume EIs. Finally, practically all sociodemographic variables were found to be significantly associated with perceptions (country, sex, education, living environment, and income), but not age. In conclusion, the perceptions about EI commercialization were investigated and revealed differences among samples originating from different countries. Moreover, the sociodemographic characteristics of the participants were found to be strongly associated with their perceptions.
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Affiliation(s)
- Raquel P F Guiné
- CERNAS Research Centre, Polytechnic University of Viseu, 3504-510 Viseu, Portugal
| | - Sofia G Florença
- CERNAS Research Centre, Polytechnic University of Viseu, 3504-510 Viseu, Portugal
| | - Cristina A Costa
- CERNAS Research Centre, Polytechnic University of Viseu, 3504-510 Viseu, Portugal
| | - Paula M R Correia
- CERNAS Research Centre, Polytechnic University of Viseu, 3504-510 Viseu, Portugal
| | - Luísa Cruz-Lopes
- CERNAS Research Centre, Polytechnic University of Viseu, 3504-510 Viseu, Portugal
| | - Bruno Esteves
- CERNAS Research Centre, Polytechnic University of Viseu, 3504-510 Viseu, Portugal
| | - Manuela Ferreira
- Health Sciences Research Unit: Nursing (UICISA: E), Polytechnic University of Viseu, 3504-510 Viseu, Portugal
| | - Anabela Fragata
- CIDEI-IPV Research Centre, Polytechnic University of Viseu, 3504-510 Viseu, Portugal
| | - Ana P Cardoso
- CIDEI-IPV Research Centre, Polytechnic University of Viseu, 3504-510 Viseu, Portugal
| | - Sofia Campos
- CIDEI-IPV Research Centre, Polytechnic University of Viseu, 3504-510 Viseu, Portugal
| | - Ofélia Anjos
- CERNAS Research Centre, Polytechnic University of Castelo Branco, 6001-909 Castelo Branco, Portugal
| | - Elena Bartkiene
- Department of Food Safety and Quality, Lithuanian University of Health Sciences, 47181 Kaunas, Lithuania
| | - Ilija Djekic
- Department of Food Safety and Quality Management, Faculty of Agriculture, University of Belgrade, 11000 Belgrade, Serbia
| | - Irina M Matran
- Department of Community Nutrition and Food Safety, GEP University MPhScTch of Targu Mures, 540139 Targu Mures, Romania
| | - Jelena Čulin
- Maritime Department, University of Zadar, 23000 Zadar, Croatia
| | - Dace Klava
- Faculty of Food Technology, Latvia University of Life Sciences and Technologies, LV 3001 Jelgava, Latvia
| | | | - Malgorzata Korzeniowska
- Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, 51-630 Wrocław, Poland
| | - Nada M Boustani
- Faculty of Business and Administration, Saint Joseph University, Beirut 1104 2020, Lebanon
| | - Maria Papageorgiou
- Department of Food Science and Technology, International Hellenic University, 57001 Thessaloniki, Greece
| | | | - Maša Černelič-Bizjak
- Department of Nutritional Counseling-Dietetics, Faculty of Health Science, University of Primorska, 6320 Izola, Slovenia
| | - Emel Damarli
- Research and Development Center, Altıparmak Food Coop., Çekmeköy, 34782 İstanbul, Turkey
| | - Vanessa Ferreira
- Department of Nutrition, School of Nursing, UFMG-Federal University of Minas Gerais, Belo Horizonte 30130-100, Brazil
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Pedro SI, Fernandes TA, Luís Â, Antunes AMM, Gonçalves JC, Gominho J, Gallardo E, Anjos O. First Chemical Profile Analysis of Acacia Pods. Plants (Basel) 2023; 12:3486. [PMID: 37836226 PMCID: PMC10575431 DOI: 10.3390/plants12193486] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/05/2023] [Revised: 09/28/2023] [Accepted: 10/01/2023] [Indexed: 10/15/2023]
Abstract
This study intended to evaluate the potential industrial applications of various Acacia species (Acacia melanoxylon, Acacia longifolia, Acacia cyclops, Acacia retinodes, Acacia pycnantha, Acacia mearnsii, and Acacia dealbata) by examining their chemical composition, antioxidant, and antimicrobial properties. Using high-resolution mass spectrometry, a comprehensive analysis successfully identified targeted compounds, including flavonoids (flavonols/flavones) and phenolic acids, such as 4-hydroxybenzoic acid, p-coumaric acid, and ellagic acid. Additionally, p-coumaric acid was specifically identified and quantified within the hydroxycinnamic aldehydes. This comprehensive characterization provides valuable insights into the chemical profiles of the studied species. Among the studied species, A. pycnantha exhibited a higher concentration of total phenolic compounds, including catechin, myricetin, quercetin, and coniferaldehyde. Furthermore, A. pycnantha displayed notable antibacterial activity against K. pneumoniae, E. coli, S. Typhimurium, and B. cereus. The identified compounds in Acacia pods and their shown antibacterial activities exhibit promising potential for future applications. Moreover, vibrational spectroscopy was a reliable method for distinguishing between species. These significant findings enhance our understanding of Acacia species and their potential for various industrial applications.
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Affiliation(s)
- Soraia I. Pedro
- Polytechnic Institute of Castelo Branco, 6001-909 Castelo Branco, Portugal; (S.I.P.); (J.C.G.)
- Centro de Biotecnologia de Plantas da Beira Interior, 6001-909 Castelo Branco, Portugal
| | - Tiago A. Fernandes
- Centro de Química Estrutural (CQE), Institute of Molecular Sciences, Departamento de Engenharia Química, Instituto Superior Técnico (IST), Universidade de Lisboa, Avenida Rovisco Pais, 1049-001 Lisboa, Portugal; (T.A.F.); (A.M.M.A.)
- Departamento de Ciências e Tecnologia (DCeT), Universidade Aberta,1000-013 Lisboa, Portugal
| | - Ângelo Luís
- Centro de Investigação em Ciências da Saúde (CICS-UBI), Universidade da Beira Interior, 6200-506 Covilhã, Portugal; (Â.L.); (E.G.)
- Laboratório de Fármaco-Toxicologia, UBIMedical, Universidade da Beira Interior, 6200-284 Covilhã, Portugal
| | - Alexandra M. M. Antunes
- Centro de Química Estrutural (CQE), Institute of Molecular Sciences, Departamento de Engenharia Química, Instituto Superior Técnico (IST), Universidade de Lisboa, Avenida Rovisco Pais, 1049-001 Lisboa, Portugal; (T.A.F.); (A.M.M.A.)
| | - José C. Gonçalves
- Polytechnic Institute of Castelo Branco, 6001-909 Castelo Branco, Portugal; (S.I.P.); (J.C.G.)
- Centro de Biotecnologia de Plantas da Beira Interior, 6001-909 Castelo Branco, Portugal
- CERNAS-IPCB Research Centre for Natural Resources, Environment and Society, Polytechnic Institute of Castelo Branco, 6001-909 Castelo Branco, Portugal
| | - Jorge Gominho
- Centro de Estudos Florestais (CEF), Laboratório Associado TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, 349-017 Lisboa, Portugal;
| | - Eugenia Gallardo
- Centro de Investigação em Ciências da Saúde (CICS-UBI), Universidade da Beira Interior, 6200-506 Covilhã, Portugal; (Â.L.); (E.G.)
- Laboratório de Fármaco-Toxicologia, UBIMedical, Universidade da Beira Interior, 6200-284 Covilhã, Portugal
| | - Ofélia Anjos
- Polytechnic Institute of Castelo Branco, 6001-909 Castelo Branco, Portugal; (S.I.P.); (J.C.G.)
- Centro de Biotecnologia de Plantas da Beira Interior, 6001-909 Castelo Branco, Portugal
- CERNAS-IPCB Research Centre for Natural Resources, Environment and Society, Polytechnic Institute of Castelo Branco, 6001-909 Castelo Branco, Portugal
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4
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Anjos O, Seixas N, Antunes CAL, Campos MG, Paula V, Estevinho LM. Quality of bee pollen submitted to drying, pasteurization, and high-pressure processing - A comparative approach. Food Res Int 2023; 170:112964. [PMID: 37316052 DOI: 10.1016/j.foodres.2023.112964] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2023] [Revised: 04/17/2023] [Accepted: 05/10/2023] [Indexed: 06/16/2023]
Abstract
Bee Pollen is a valuable and useful natural food product that can be used for different purposes, among which medical ones. This matrix is deemed a superfood because of its chemical composition, which is rich in nutrients and possesses significant bioactivities, including antioxidant and microbiological properties. Nevertheless, the storage conditions and processing methods must be optimized to maintain their properties and maximise their application. This work investigates the best bee pollen conservation process and its impact on individual constituents. Monofloral bee pollen was analysed for 30 and 60 days after three different storage processes (drying, pasteurization, and high-pressure pasteurization). The results showed a decrease mainly in fatty acid and amino acid content for the dried samples. The best results were obtained with high-pressure pasteurization, maintaining the proteins, amino acids and lipids characteristics of pollen and the lowest microbial contamination.
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Affiliation(s)
- Ofélia Anjos
- Instituto Politécnico de Castelo Branco (IPCB), Quinta da Senhora de Mércules, 6001-909 Castelo Branco, Portugal; Centro de estudos florestais (CEF), Laboratório Associado TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Abjuda, 1349-017 Lisboa, Portugal; Centro de Biotecnologia e Plantas da Beira Interior (CBP-BI) Quinta da Senhora de Mércules, 6001-909 Castelo Branco, Portugal.
| | - Natália Seixas
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, 5300-252 Bragança, Portugal; Laboratório para a Sustentabilidade e Tecnologia em Regiões de Montanha, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Carlos A L Antunes
- Instituto Politécnico de Castelo Branco (IPCB), Quinta da Senhora de Mércules, 6001-909 Castelo Branco, Portugal
| | - Maria Graça Campos
- Observatory of Drug-herb interactions, Faculty of Pharmacy, Health Sci. Campus, University of Coimbra, Azinhaga de Santa Comba, 3000-548 Coimbra, Portugal; CQC-Centre of Chemistry - Coimbra, Department of Chemistry, Faculty of Sci. and Technology, University of Coimbra, Rua Larga, 3004-535 Coimbra, Portugal
| | - Vanessa Paula
- Centro de Biotecnologia e Plantas da Beira Interior (CBP-BI) Quinta da Senhora de Mércules, 6001-909 Castelo Branco, Portugal
| | - Letícia M Estevinho
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, 5300-252 Bragança, Portugal; Laboratório para a Sustentabilidade e Tecnologia em Regiões de Montanha, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
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5
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Pedro SI, Antunes CAL, Horta C, Pitacas I, Gonçalves J, Gominho J, Gallardo E, Anjos O. Characterization of Mineral Composition and Nutritional Value of Acacia Green Pods. Plants (Basel) 2023; 12:plants12091853. [PMID: 37176911 PMCID: PMC10180956 DOI: 10.3390/plants12091853] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/22/2023] [Revised: 04/25/2023] [Accepted: 04/26/2023] [Indexed: 05/15/2023]
Abstract
The Acacia genus is considered one of the most invasive taxa in some habitats, namely coastal dunes, maritime calcareous soils, fresh lands in the valleys, mountainous areas, and the banks of watercourses and roadsides. In Portugal, the severity risk is very high, so this study aimed to evaluate the nutritional and mineral contents of the green pods as a potential source for livestock feeds and soil fertilizer because, as far as we know, there is no use for this species. The seven different species of Acacia (Acacia mearnsii Link, Acacia longifolia (Andrews) Willd, Acacia melanoxylon R. Br., Acacia pycnantha Bentham, Acacia dealbata Link., Acacia retinodes Schlecht, and Acacia cyclops A. Cunn. ex G. Don fil) were evaluated. The results showed that Acacia green pods have a high protein, fibre and minerals content, especially in potassium (K), calcium (Ca) and magnesium (Mg). All species present a different profile of the studied parameters, suggesting different potentials for their future use. Near-infrared spectroscopy was a potential tool to predict the earlier quality of the Acacia green pods to better select the raw material for the different applications.
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Affiliation(s)
- Soraia I Pedro
- Centro de Biotecnologia de Plantas da Beira Interior (CBPBI), 6000-098 Castelo Branco, Portugal
- Centro de Estudos Florestais (CEF), Laboratório Associado TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, 1349-017 Lisboa, Portugal
| | - Carlos A L Antunes
- Instituto Politécnico de Castelo Branco (IPCB), 6000-084 Castelo Branco, Portugal
| | - Carmo Horta
- CERNAS-IPCB Research Centre for Natural Resources, Environment and Society, Instituto Politécnico de Castelo Branco, 6000-084 Castelo Branco, Portugal
| | - Inês Pitacas
- CERNAS-IPCB Research Centre for Natural Resources, Environment and Society, Instituto Politécnico de Castelo Branco, 6000-084 Castelo Branco, Portugal
| | - Joana Gonçalves
- Centro de Investigação em Ciências da Saúde (CICS-UBI), Universidade da Beira Interior, 6200-506 Covilhã, Portugal
- Laboratório de Fármaco-Toxicologia-UBIMedical, Universidade da Beira Interior, 6200-506 Covilhã, Portugal
| | - Jorge Gominho
- Centro de Estudos Florestais (CEF), Laboratório Associado TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, 1349-017 Lisboa, Portugal
| | - Eugenia Gallardo
- Centro de Investigação em Ciências da Saúde (CICS-UBI), Universidade da Beira Interior, 6200-506 Covilhã, Portugal
- Laboratório de Fármaco-Toxicologia-UBIMedical, Universidade da Beira Interior, 6200-506 Covilhã, Portugal
| | - Ofélia Anjos
- Centro de Biotecnologia de Plantas da Beira Interior (CBPBI), 6000-098 Castelo Branco, Portugal
- Centro de Estudos Florestais (CEF), Laboratório Associado TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, 1349-017 Lisboa, Portugal
- CERNAS-IPCB Research Centre for Natural Resources, Environment and Society, Instituto Politécnico de Castelo Branco, 6000-084 Castelo Branco, Portugal
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Ferraz AR, Goulão M, Santo CE, Anjos O, Serralheiro ML, Pintado CMBS. Novel, Edible Melanin-Protein-Based Bioactive Films for Cheeses: Antimicrobial, Mechanical and Chemical Characteristics. Foods 2023; 12:foods12091806. [PMID: 37174344 PMCID: PMC10178364 DOI: 10.3390/foods12091806] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2023] [Revised: 04/21/2023] [Accepted: 04/24/2023] [Indexed: 05/15/2023] Open
Abstract
The cheese rind is the natural food packaging of cheese and is subject to a wide range of external factors that compromise the appearance of the cheese, including color defects caused by spoilage microorganisms. First, eight films based on whey protein isolate (WPI) coatings were studied, of which IS3CA (WPI 5% + sorbitol 3% + citric acid 3%) was selected for presenting better properties. From the IS3CA film, novel films containing melanin M1 (74 µg/mL) and M2 (500 µg/mL) were developed and applied to cheese under proof-of-concept and industrial conditions. After 40 days of maturation, M2 presented the lowest microorganism count for all the microbial parameters analyzed. The cheese with M2 showed the lowest lightness, which indicates that it is the darkest cheese due to the melanin concentration. It was found that the mechanical and colorimetric properties are the ones that contribute the most to the distinction of the M2 film in cheese from the others. Using FTIR-ATR, it was possible to distinguish the rinds of M2 cheeses because they contained the highest concentrations of melanin. Thus, this study shows that the film with M2 showed the best mechanical, chemical and antimicrobial properties for application in cheese.
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Affiliation(s)
- Ana Rita Ferraz
- BioISI-Instituto de Biosistemas e Ciências Integrativas, Faculdade de Ciências, Universidade de Lisboa, 1749-016 Lisboa, Portugal
- Faculdade de Ciências, Departamento de Química e Bioquímica, Universidade de Lisboa, Campo Grande, 1749-016 Lisboa, Portugal
| | - Manuela Goulão
- Escola Superior Agrária, Instituto Politécnico de Castelo Branco, 6001-909 Castelo Branco, Portugal
| | - Christophe E Santo
- CATAA-Associação Centro de Apoio Tecnológico Agro-Alimentar, 6000-459 Castelo Branco, Portugal
- Center for Functional Ecology Science for People & the Planet, TERRA Associated Laboratory, Department of Life Sciences, University of Coimbra Calçada Martim de Freitas, 3000-456 Coimbra, Portugal
| | - Ofélia Anjos
- Escola Superior Agrária, Instituto Politécnico de Castelo Branco, 6001-909 Castelo Branco, Portugal
- CEF-Centro de Estudos Florestais, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal
- Centro de Biotecnologia de Plantas da Beira Interior, 6001-909 Castelo Branco, Portugal
| | - Maria Luísa Serralheiro
- BioISI-Instituto de Biosistemas e Ciências Integrativas, Faculdade de Ciências, Universidade de Lisboa, 1749-016 Lisboa, Portugal
- Faculdade de Ciências, Departamento de Química e Bioquímica, Universidade de Lisboa, Campo Grande, 1749-016 Lisboa, Portugal
| | - Cristina M B S Pintado
- Escola Superior Agrária, Instituto Politécnico de Castelo Branco, 6001-909 Castelo Branco, Portugal
- CERNAS-Centro de Estudos de Recursos Naturais, Ambiente e Sociedade, Instituto Politécnico de Castelo Branco, 6001-909 Castelo Branco, Portugal
- QRural-Unidade de Investigação Qualidade de Vida no Mundo Rural, Instituto Politécnico de Castelo Branco, Avenida Pedro Álvares Cabral, n° 12, 6000-084 Castelo Branco, Portugal
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7
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Florença SG, Guiné RPF, Gonçalves FJA, Barroca MJ, Ferreira M, Costa CA, Correia PMR, Cardoso AP, Campos S, Anjos O, Cunha LM. The Motivations for Consumption of Edible Insects: A Systematic Review. Foods 2022; 11:foods11223643. [PMID: 36429235 PMCID: PMC9689975 DOI: 10.3390/foods11223643] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2022] [Revised: 11/07/2022] [Accepted: 11/10/2022] [Indexed: 11/16/2022] Open
Abstract
The consumption of edible insects (EI) is traditional in many parts of the world, but not in others. In fact, despite globalization and the multiple advantages pointed out about the consumption of EI, there are still many countries where entomophagy is seen with disgust and aversion. This systematic review aimed to examine the motivations that influence the consumption of EI in diverse cultures and understand if there are differences between Western countries (WC) and insect-eating countries (IEC). It further evaluated whether the degree of acceptability was influenced by the form of consumption of the insects (eating whole insects or foods containing insects). This literature review was conducted in November 2021 within three databases, Web of Science, PubMed and Scopus, according to the Preferred Reporting of Items for Systematic Reviews and Meta-analysis and using PRISMA directives. From a total of 245 studies, 31 were selected to be included in this review, based on the inclusion criteria defined: only original research articles, from 2010 or beyond, and written in English. The results indicated that the main motivations that determine the consumption of EI are related to gender, age, sustainability, nutritional value, sensory attributes, tradition/culture, food neophobia, disgust and familiarity/past experiences. Moreover, whereas in IEC, there is a greater focus on factors related to sensory attributes, availability, affordability and preferences, in WC, there is a bigger emphasis on determinants such as nutritional value, sustainability, benefits, familiarity/past experience, tradition/culture, food neophobia and disgust. Finally, it was observed that people in WC are more willing to accept food products containing insects rather than the whole insect, which is one of the most promising points to be addressed in the future. Overall, this review highlights that there are numerous factors influencing the consumption of edible insects, and differences between WC and IEC are clear in what concerns the motivations of consumers. Hence, targeting market segments and consumers' characteristics has to be present when designing strategies to incentivize the consumption of EI in WC as a part of a global strategy for sustainability of food systems.
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Affiliation(s)
- Sofia G. Florença
- Faculty of Food and Nutrition Sciences, University of Porto, 4200-465 Porto, Portugal
- CERNAS Research Centre, Polytechnic Institute of Viseu, 3504-510 Viseu, Portugal
| | - Raquel P. F. Guiné
- CERNAS Research Centre, Polytechnic Institute of Viseu, 3504-510 Viseu, Portugal
- Correspondence:
| | | | - Maria João Barroca
- Molecular Physical-Chemistry R&D Unit, Department of Chemistry, University of Coimbra, 3004-535 Coimbra, Portugal
- Polytechnic of Coimbra, Coimbra Agriculture School, Bencanta, 3045-601 Coimbra, Portugal
| | - Manuela Ferreira
- Health Sciences Research Unit: Nursing (UICISA: E), Polytechnic Institute of Viseu, 3504-510 Viseu, Portugal
| | - Cristina A. Costa
- CERNAS Research Centre, Polytechnic Institute of Viseu, 3504-510 Viseu, Portugal
| | - Paula M. R. Correia
- CERNAS Research Centre, Polytechnic Institute of Viseu, 3504-510 Viseu, Portugal
| | - Ana P. Cardoso
- CIDEI-IPV Research Centre, Polytechnic Institute of Viseu, 3504-510 Viseu, Portugal
| | - Sofia Campos
- CIDEI-IPV Research Centre, Polytechnic Institute of Viseu, 3504-510 Viseu, Portugal
| | - Ofélia Anjos
- School of Agriculture, Polytechnic Institute of Castelo Branco, 6001-909 Castelo Branco, Portugal
- Forest Research Centre, School of Agriculture, University of Lisbon, 1349-017 Lisbon, Portugal
| | - Luís Miguel Cunha
- GreenUPorto–Sustainable Agrifood Production Research Centre/INOV4Agro, Departamento de Geociências, Ambiente e Ordenamento do Território (DGAOT), Faculty of Sciences, University of Porto, 4485-646 Vila do Conde, Portugal
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Fernandes TA, Antunes AMM, Caldeira I, Anjos O, de Freitas V, Fargeton L, Boissier B, Catarino S, Canas S. Identification of gallotannins and ellagitannins in aged wine spirits: A new perspective using alternative ageing technology and high-resolution mass spectrometry. Food Chem 2022; 382:132322. [PMID: 35158268 DOI: 10.1016/j.foodchem.2022.132322] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2021] [Revised: 01/20/2022] [Accepted: 01/30/2022] [Indexed: 11/17/2022]
Abstract
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.
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Affiliation(s)
- Tiago A Fernandes
- CQE, Centro de Química Estrutural, Institute of Molecular Sciences, Associação do Instituto Superior Técnico para a Investigação e Desenvolvimento (IST-ID), Universidade de Lisboa, 1049-001 Lisboa, Portugal; DCeT, Departamento de Ciências e Tecnologia, Universidade Aberta, Rua da Escola Politécnica,141-147, 1269-001 Lisboa, Portugal.
| | - Alexandra M M Antunes
- CQE, Centro de Química Estrutural, Institute of Molecular Sciences, Associação do Instituto Superior Técnico para a Investigação e Desenvolvimento (IST-ID), Universidade de Lisboa, 1049-001 Lisboa, Portugal
| | - Ilda Caldeira
- INIAV, Instituto Nacional de Investigação Agrária e Veterinária, Quinta de Almoínha, Pólo de Dois Portos, 2565-191 Dois Portos, Portugal; MED, Mediterranean Institute for Agriculture, Environment and Development, Instituto de Formação Avançada, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal
| | - Ofélia Anjos
- Instituto Politécnico de Castelo Branco, Quinta da Senhora de Mércules, 6001-909 Castelo Branco, Portugal; CEF, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal
| | - Victor de Freitas
- REQUIMTE/LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre 687, 4169-007 Porto, Portugal
| | - Laurent Fargeton
- Vivelys, Domaine du Chapître, 34750 Villeneuve-les-Maguelone, France
| | - Benjamin Boissier
- Vivelys, Domaine du Chapître, 34750 Villeneuve-les-Maguelone, France
| | - Sofia Catarino
- LEAF, Linking Landscape, Environment, Agriculture and Food Research Center, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal; CEFEMA, Center of Physics and Engineering of Advanced Materials, Instituto Superior Técnico, Universidade de Lisboa, Av. Rovisco Pais, 1, 1049-001 Lisboa, Portugal
| | - Sara Canas
- INIAV, Instituto Nacional de Investigação Agrária e Veterinária, Quinta de Almoínha, Pólo de Dois Portos, 2565-191 Dois Portos, Portugal; MED, Mediterranean Institute for Agriculture, Environment and Development, Instituto de Formação Avançada, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal
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9
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Pedro SI, Rosado T, Barroca C, Neiva D, Alonso-Herranz V, Gradillas A, García A, Gominho J, Gallardo E, Anjos O. Characterisation of the Phenolic Profile of Acacia retinodes and Acacia mearnsii Flowers' Extracts. Plants (Basel) 2022; 11:plants11111442. [PMID: 35684215 PMCID: PMC9182983 DOI: 10.3390/plants11111442] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/03/2022] [Revised: 05/21/2022] [Accepted: 05/24/2022] [Indexed: 05/27/2023]
Abstract
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-of-flight 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.
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Affiliation(s)
- Soraia I. Pedro
- Centro de Biotecnologia de Plantas da Beira Interior, 6001-909 Castelo Branco, Portugal; (S.I.P.); (C.B.)
- Centro de Estudos Florestais (CEF), Instituto Superior de Agronomia, Universidade de Lisboa, 1349-017 Lisboa, Portugal; (D.N.); (J.G.)
| | - Tiago Rosado
- Centro de Investigação em Ciências da Saúde (CICS-UBI), Universidade da Beira Interior, 6200-506 Covilhã, Portugal; (T.R.); (E.G.)
- Laboratório de Fármaco-Toxicologia—UBIMedical, Universidade da Beira Interior, 6200-506 Covilhã, Portugal
| | - Celina Barroca
- Centro de Biotecnologia de Plantas da Beira Interior, 6001-909 Castelo Branco, Portugal; (S.I.P.); (C.B.)
- Centro de Estudos Florestais (CEF), Instituto Superior de Agronomia, Universidade de Lisboa, 1349-017 Lisboa, Portugal; (D.N.); (J.G.)
- Instituto Politécnico de Castelo Branco, 6001-909 Castelo Branco, Portugal; (A.G.); (A.G.)
| | - Duarte Neiva
- Centro de Estudos Florestais (CEF), Instituto Superior de Agronomia, Universidade de Lisboa, 1349-017 Lisboa, Portugal; (D.N.); (J.G.)
- Centro Ecologia Aplicada “Prof. Baeta Neves” (CEABN), Instituto Superior de Agronomia, Universidade de Lisboa, 1349-017 Lisboa, Portugal
| | - Vanesa Alonso-Herranz
- (CEMBIO) Centro de Metabolómica y Bioanálisis, Facultad de Farmacia, Universidad San Pablo CEU, CEU Universities, Campus Monteprincipe, Boadilla del Monte, 28660 Madrid, Spain;
| | - Ana Gradillas
- Instituto Politécnico de Castelo Branco, 6001-909 Castelo Branco, Portugal; (A.G.); (A.G.)
| | - Antonia García
- Instituto Politécnico de Castelo Branco, 6001-909 Castelo Branco, Portugal; (A.G.); (A.G.)
| | - Jorge Gominho
- Centro de Estudos Florestais (CEF), Instituto Superior de Agronomia, Universidade de Lisboa, 1349-017 Lisboa, Portugal; (D.N.); (J.G.)
| | - Eugenia Gallardo
- Centro de Investigação em Ciências da Saúde (CICS-UBI), Universidade da Beira Interior, 6200-506 Covilhã, Portugal; (T.R.); (E.G.)
- Laboratório de Fármaco-Toxicologia—UBIMedical, Universidade da Beira Interior, 6200-506 Covilhã, Portugal
| | - Ofélia Anjos
- Centro de Biotecnologia de Plantas da Beira Interior, 6001-909 Castelo Branco, Portugal; (S.I.P.); (C.B.)
- Centro de Estudos Florestais (CEF), Instituto Superior de Agronomia, Universidade de Lisboa, 1349-017 Lisboa, Portugal; (D.N.); (J.G.)
- Instituto Politécnico de Castelo Branco, 6001-909 Castelo Branco, Portugal; (A.G.); (A.G.)
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10
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Bertotto C, Bilck AP, Yamashita F, Anjos O, Bakar Siddique MA, Harrison SM, Brunton NP, Carpes ST. Development of a biodegradable plastic film extruded with the addition of a Brazilian propolis by-product. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113124] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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11
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Guiné RPF, Florença SG, Costa CA, Correia PMR, Ferreira M, Duarte J, Cardoso AP, Campos S, Anjos O. Development of a Questionnaire to Assess Knowledge and Perceptions about Edible Insects. Insects 2021; 13:insects13010047. [PMID: 35055890 PMCID: PMC8780915 DOI: 10.3390/insects13010047] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/13/2021] [Revised: 12/21/2021] [Accepted: 12/29/2021] [Indexed: 11/16/2022]
Abstract
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.
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Affiliation(s)
- Raquel P. F. Guiné
- CERNAS—Research Centre for Natural Resources, Environment and Society, Polytechnic Institute of Viseu, 3504-510 Viseu, Portugal; (C.A.C.); (P.M.R.C.)
- Correspondence:
| | - Sofia G. Florença
- Faculty of Food and Nutrition Sciences, University of Porto, 4200-465 Porto, Portugal;
| | - Cristina A. Costa
- CERNAS—Research Centre for Natural Resources, Environment and Society, Polytechnic Institute of Viseu, 3504-510 Viseu, Portugal; (C.A.C.); (P.M.R.C.)
| | - Paula M. R. Correia
- CERNAS—Research Centre for Natural Resources, Environment and Society, Polytechnic Institute of Viseu, 3504-510 Viseu, Portugal; (C.A.C.); (P.M.R.C.)
| | - Manuela Ferreira
- Health Sciences Research Unit: Nursing (UICISA: E), Polytechnic Institute of Viseu, 3504-510 Viseu, Portugal; (M.F.); (J.D.)
| | - João Duarte
- Health Sciences Research Unit: Nursing (UICISA: E), Polytechnic Institute of Viseu, 3504-510 Viseu, Portugal; (M.F.); (J.D.)
| | - Ana P. Cardoso
- CIDEI—Centre for Studies in Education and Innovation, Polytechnic Institute of Viseu, 3504-510 Viseu, Portugal; (A.P.C.); (S.C.)
| | - Sofia Campos
- CIDEI—Centre for Studies in Education and Innovation, Polytechnic Institute of Viseu, 3504-510 Viseu, Portugal; (A.P.C.); (S.C.)
| | - Ofélia Anjos
- School of Agriculture, Polytechnic Institute of Castelo Branco, 6001-909 Castelo Branco, Portugal;
- Forest Research Centre, School of Agriculture, University of Lisbon, 1349-017 Lisbon, Portugal
- Centro de Biotecnologia de Plantas da Beira Interior, 6001-909 Castelo Branco, Portugal
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12
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Oliveira-Alves S, Lourenço S, Anjos O, Fernandes TA, Caldeira I, Catarino S, Canas S. Influence of the Storage in Bottle on the Antioxidant Activities and Related Chemical Characteristics of Wine Spirits Aged with Chestnut Staves and Micro-Oxygenation. Molecules 2021; 27:molecules27010106. [PMID: 35011336 PMCID: PMC8796032 DOI: 10.3390/molecules27010106] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2021] [Revised: 12/18/2021] [Accepted: 12/21/2021] [Indexed: 12/19/2022] Open
Abstract
Different ageing technology of wine spirits (WSs) has been investigated, but little has been published on the chemical evolution of aged WS during storage in bottle. The purpose of this study was to examine how 12 months of storage in bottle affected the evolution of antioxidant activity (DPPH, FRAP and ABTS assays), total phenolic index (TPI) and low molecular weight (LMW) compounds content of the WSs aged through alternative technology using three micro-oxygenation levels (MOX) and nitrogen control (N). Results revealed the ability of phenolic compounds from aged WSs to scavenge free radicals during storage in bottle. Among the in vitro antioxidant-activity methods, FRAP assay was the more effective to differentiate WSs according to the ageing technology. Concerning the overall influence of storage in bottle on antioxidant activity, and TPI and LMW compounds content, the higher results were obtained for the MOX modalities (O15, O30 and O60), which showed a similar evolution. In summary, this study provides innovative information, demonstrating that the differences between the aged WSs imparted throughout the ageing process (resulting from different MOX levels) were mostly retained, and only slight modifications during storage in bottle were found.
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Affiliation(s)
- Sheila Oliveira-Alves
- Instituto Nacional de Investigação Agrária e Veterinária, Polo de Dois Portos, Quinta de Almoinha, 2565-191 Dois Portos, Portugal; (S.L.); (I.C.)
- Correspondence: (S.O.-A.); (S.C.)
| | - Sílvia Lourenço
- Instituto Nacional de Investigação Agrária e Veterinária, Polo de Dois Portos, Quinta de Almoinha, 2565-191 Dois Portos, Portugal; (S.L.); (I.C.)
| | - Ofélia Anjos
- Instituto Politécnico de Castelo Branco, Quinta da Senhora de Mércules, 6001-909 Castelo Branco, Portugal;
- CEF—Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal
- Centro de Biotecnologia de Plantas da Beira Interior, Quinta da Senhora de Mércules, 6001-909 Castelo Branco, Portugal
| | - Tiago A. Fernandes
- CQE—Centro de Química Estrutural, Associação do Instituto Superior Técnico para a Investigação e Desenvolvimento (IST-ID), Universidade de Lisboa, 1049-001 Lisboa, Portugal;
- DCeT—Departamento de Ciências e Tecnologia, Universidade Aberta, Rua da Escola Politécnica, 141-147, 1269-001 Lisboa, Portugal
| | - Ilda Caldeira
- Instituto Nacional de Investigação Agrária e Veterinária, Polo de Dois Portos, Quinta de Almoinha, 2565-191 Dois Portos, Portugal; (S.L.); (I.C.)
- MED—Mediterranean Institute for Agriculture, Environment and Development, Institute for Advanced Studies and Research, Universidade de Évora, Polo da Mitra, Ap. 94, 7006-554 Evora, Portugal
| | - Sofia Catarino
- LEAF—Linking Landscape, Environment, Agriculture and Food Research Center, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal;
- CEFEMA—Center of Physics and Engineering of Advanced Materials, Instituto Superior Técnico, Universidade de Lisboa, Av. Rovisco Pais, 1, 1049-001 Lisboa, Portugal
| | - Sara Canas
- Instituto Nacional de Investigação Agrária e Veterinária, Polo de Dois Portos, Quinta de Almoinha, 2565-191 Dois Portos, Portugal; (S.L.); (I.C.)
- MED—Mediterranean Institute for Agriculture, Environment and Development, Institute for Advanced Studies and Research, Universidade de Évora, Polo da Mitra, Ap. 94, 7006-554 Evora, Portugal
- Correspondence: (S.O.-A.); (S.C.)
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13
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Guiné RP, Florença SG, Barroca MJ, Anjos O. The duality of innovation and food development versus purely traditional foods. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.010] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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15
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Guiné RPF, Florença SG, Barroca MJ, Anjos O. The Link between the Consumer and the Innovations in Food Product Development. Foods 2020; 9:E1317. [PMID: 32962007 PMCID: PMC7554954 DOI: 10.3390/foods9091317] [Citation(s) in RCA: 61] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2020] [Revised: 09/10/2020] [Accepted: 09/15/2020] [Indexed: 12/20/2022] Open
Abstract
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.
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Affiliation(s)
- Raquel P. F. Guiné
- Research Centre for Natural Resources, Environment and Society (CERNAS), Polytechnic Institute of Viseu, 3504-510 Viseu, Portugal;
| | - Sofia G. Florença
- Faculty of Nutrition and Food Sciences (FCNAUP), University of Porto, 4150-180 Porto, Portugal;
| | - Maria João Barroca
- Polytechnic Institute of Coimbra, Coimbra College of Agriculture, Bencanta, 3045-601 Coimbra, Portugal
- Department Chemistry, Molecular Physical-Chemistry R&D Unit, University of Coimbra, 3004-535 Coimbra, Portugal
| | - Ofélia Anjos
- Polytechnic Institute of Castelo Branco, 6000-084 Castelo Branco, Portugal;
- CEF, Forest Research Centre, School of Agriculture, University of Lisbon, 1349-017 Lisbon, Portugal
- CBP-BI, Plant Biotechnology Centre of Beira Interior, 6001-909 Castelo Branco, Portugal
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Elamine Y, Lyoussi B, Miguel MG, Anjos O, Estevinho L, Alaiz M, Girón-Calle J, Martín J, Vioque J. Physicochemical characteristics and antiproliferative and antioxidant activities of Moroccan Zantaz honey rich in methyl syringate. Food Chem 2020; 339:128098. [PMID: 33152883 DOI: 10.1016/j.foodchem.2020.128098] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2020] [Revised: 09/11/2020] [Accepted: 09/11/2020] [Indexed: 02/08/2023]
Abstract
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.
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Affiliation(s)
- Youssef Elamine
- Laboratory of Natural Substances, Pharmacology, Environment, Modeling, Health and Quality of Life (SNAMOPEQ), University of Sidi Mohamed Ben Abdellah, Fez 30 000, Morocco; Instituto de la Grasa (C.S.I.C.), Universidad Pablo de Olavide, Edificio 46, Carretera de Utrera, km 1, 41013-Sevilla, Spain.
| | - Badiaa Lyoussi
- Laboratory of Natural Substances, Pharmacology, Environment, Modeling, Health and Quality of Life (SNAMOPEQ), University of Sidi Mohamed Ben Abdellah, Fez 30 000, Morocco
| | - Maria G Miguel
- Mediterranean Institute for Agriculture, Environment and Development, Universidade do Algarve, Faculdade de Ciências e Tecnologia, Edificio 8, Campus de Gambelas, 8005-139 Faro, Portugal
| | - Ofélia Anjos
- Instituto Politécnico de Castelo Branco, 6001-909 Castelo Branco, Portugal; Centro de Estudos Florestais, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal; Centro de Biotecnologia de Plantas da Beira Interior, 6001-909 Castelo Branco, Portugal
| | - Letícia Estevinho
- Centro de Investigação de Montanha, Instituto Politécnico de Bragança, 5300-252 Bragança, Portugal
| | - Manuel Alaiz
- Instituto de la Grasa (C.S.I.C.), Universidad Pablo de Olavide, Edificio 46, Carretera de Utrera, km 1, 41013-Sevilla, Spain
| | - Julio Girón-Calle
- Instituto de la Grasa (C.S.I.C.), Universidad Pablo de Olavide, Edificio 46, Carretera de Utrera, km 1, 41013-Sevilla, Spain
| | - Jesús Martín
- Fundación MEDINA, Avda del Conocimiento 34, 18016-Granada, Spain
| | - Javier Vioque
- Instituto de la Grasa (C.S.I.C.), Universidad Pablo de Olavide, Edificio 46, Carretera de Utrera, km 1, 41013-Sevilla, Spain
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17
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P. F. Guiné R, Florença SG, Villalobos Moya K, Anjos O. Edible Flowers, Old Tradition or New Gastronomic Trend: A First Look at Consumption in Portugal versus Costa Rica. Foods 2020; 9:foods9080977. [PMID: 32717894 PMCID: PMC7466067 DOI: 10.3390/foods9080977] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2020] [Revised: 07/18/2020] [Accepted: 07/20/2020] [Indexed: 01/01/2023] Open
Abstract
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.
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Affiliation(s)
- Raquel P. F. Guiné
- CERNAS Research Centre, Polytechnic Institute of Viseu, 3504-510 Viseu, Portugal;
| | - Sofia G. Florença
- Faculty of Food and Nutrition Sciences, University of Porto, 4200-465 Portugal;
| | | | - Ofélia Anjos
- Polytechnic Institute of Castelo Branco, 6001-909 Castelo Branco, Portugal
- Forest Research Centre, School of Agriculture, University of Lisbon, 1349-017 Lisbon, Portugal
- Correspondence: ; Tel.: +351-272-339-900
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Piras S, Brazão J, Ricardo-da-Silva JM, Anjos O, Caldeira I. Volatile and sensory characterization of white wines from three minority Portuguese grapevine varieties. Ciência Téc Vitiv 2020. [DOI: 10.1051/ctv/20203501049] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
Abstract
This work focused on the characterization of the volatile compounds and sensory profile of white wines produced from three minority grapevine varieties of Portugal namely ‘Malvasia’ (Colares), ‘Verdelho’ and ‘Galego Dourado’. The characterization took place using sensory and gas chromatography analysis. Furthermore, the data obtained were analysed through the use of multivariate analysis, which made it possible to evaluate the similarities and dissimilarities between the varieties. The results obtained show a differentiation of the wines produced from each grapevine variety but above all a differentiation of the two vintages was verified. The results obtained, both from a sensory and a chemical point of view, show an interesting oenological potential of these varieties, but still require further studies, in order to evaluate the influence of climatic effects on the profile of volatile compounds and also on the sensory profile.
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Granja-Soares J, Roque R, Cabrita MJ, Anjos O, Belchior AP, Caldeira I, Canas S. Effect of innovative technology using staves and micro-oxygenation on the odorant and sensory profile of aged wine spirit. Food Chem 2020; 333:127450. [PMID: 32663749 DOI: 10.1016/j.foodchem.2020.127450] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2020] [Revised: 06/05/2020] [Accepted: 06/27/2020] [Indexed: 02/05/2023]
Abstract
The aged wine spirit is a beverage with great aromatic complexity. Their volatile compounds with odorant power coming from the distillate and from the wood used in its ageing, and the interactions that take place in the process, enhanced by oxygen, all contribute to this complexity. Due to time and cost inherent of ageing wine spirits in wooden barrels, research has sought to develop more sustainable alternatives to do it. In this context, the present study compares, the effect of traditional (wooden barrel) and alternative system (stainless steel tank with dipped staves and micro-oxygenation), on the odorant and sensory profile of a wine spirit, using Limousin oak and chestnut wood, after 12 months of ageing. The results suggest that the ageing process is accelerated by the alternative ageing technology and the chestnut wood, and the corresponding wine spirits presented characteristics of greater sensory evolution and strong wood compounds extraction.
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Affiliation(s)
- J Granja-Soares
- Instituto Nacional de Investigação Agrária e Veterinária, INIAV-Dois Portos, Quinta da Almoinha, 2565-191 Dois Portos, Portugal; Departamento de Fitotecnia, Escola de Ciências e Tecnologia, Universidade de Évora, Núcleo da Mitra, Ap. 94, 7006-554 Évora, Portugal
| | - Rita Roque
- Instituto Nacional de Investigação Agrária e Veterinária, INIAV-Dois Portos, Quinta da Almoinha, 2565-191 Dois Portos, Portugal; Instituto Politécnico de Castelo Branco, Ap. 119, 6001-909 Castelo Branco, Portugal
| | - M J Cabrita
- Departamento de Fitotecnia, Escola de Ciências e Tecnologia, Universidade de Évora, Núcleo da Mitra, Ap. 94, 7006-554 Évora, Portugal; MED - Mediterranean Institute of Agriculture, Environment and Development, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal
| | - Ofélia Anjos
- Instituto Politécnico de Castelo Branco, Ap. 119, 6001-909 Castelo Branco, Portugal; Centro de Estudos Florestais, Instituto Superior de Agronomia, Universidade de Lisboa, 1349-017 Lisboa, Portugal; Centro de Biotecnologia de plantas da Beira Interior Qta Srª de Mércules Ap. 119, 6001-909 Castelo Branco, Portugal
| | - A P Belchior
- Instituto Nacional de Investigação Agrária e Veterinária, INIAV-Dois Portos, Quinta da Almoinha, 2565-191 Dois Portos, Portugal
| | - Ilda Caldeira
- Instituto Nacional de Investigação Agrária e Veterinária, INIAV-Dois Portos, Quinta da Almoinha, 2565-191 Dois Portos, Portugal; MED - Mediterranean Institute of Agriculture, Environment and Development, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal.
| | - Sara Canas
- Instituto Nacional de Investigação Agrária e Veterinária, INIAV-Dois Portos, Quinta da Almoinha, 2565-191 Dois Portos, Portugal; MED - Mediterranean Institute of Agriculture, Environment and Development, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal
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Anjos O, Santos R, Estevinho LM, Caldeira I. FT-RAMAN methodology for the monitoring of honeys' spirit distillation process. Food Chem 2020; 305:125511. [PMID: 31610421 DOI: 10.1016/j.foodchem.2019.125511] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2019] [Revised: 09/07/2019] [Accepted: 09/09/2019] [Indexed: 10/26/2022]
Abstract
Honey spirit is an alcoholic beverage produced by fermentation followed by distillation of the honey must, which has distinct organoleptic characteristics derived mostly from the raw material used. In order to accurately monitor the quality of the product throughout the distillation process (head, heart and tail stages), FT-RAMAN spectroscopy was applied. Dark honey, light honey and honey obtained following waxes' wash was used to produce honey spirit. The pH, alcoholic strength, methanol content, acetaldehyde content, ethyl acetate content and higher alcohols content were evaluated during the distillation process. The FT-RAMAN technique was used to obtain spectral information for all fractions collected during beverage production. The results suggest that the honey spirit had good quality concerning the volatile composition and methanol was not detected in any sample. FT-RAMAN is promising for the online monitoring of the distillation process in order to improve the final quality of this beverage.
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Affiliation(s)
- Ofélia Anjos
- Instituto Politécnico de Castelo Branco, 6001-909 Castelo Branco, Portugal; Centro de Biotecnologia de Plantas da Beira Interior, 6001-909 Castelo Branco, Portugal; CEF, Instituto Superior de Agronomia, Universidade de Lisboa, 1349-017 Lisboa, Portugal.
| | - Regina Santos
- Instituto Politécnico de Castelo Branco, 6001-909 Castelo Branco, Portugal
| | - Letícia M Estevinho
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, 5300-252 Bragança, Portugal; Department of Biology and Biotechnology, Agricultural College of Bragança, Polytechnic Institute of Bragança, Campus Santa Apolónia, 5300-253 Bragança, Portugal
| | - Ilda Caldeira
- INIAV, INIAV-Dois Portos, Quinta da Almoínha, 2565-191 Dois Portos, Portugal; ICAAM - Instituto de Ciências Agrárias e Ambientais Mediterrânicas, Instituto de Investigação e Formação Avançada, Universidade de Évora, Núcleo da Mitra, 7000 Évora, Portugal
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21
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Anjos O, Fernandes R, Cardoso SM, Delgado T, Farinha N, Paula V, Estevinho LM, Carpes ST. Bee pollen as a natural antioxidant source to prevent lipid oxidation in black pudding. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.05.105] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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22
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Paula VB, Delgado T, Campos MG, Anjos O, Estevinho LM. Enzyme Inhibitory Potential of Ligustrum lucidum Aiton Berries. Molecules 2019; 24:molecules24071283. [PMID: 30986961 PMCID: PMC6479620 DOI: 10.3390/molecules24071283] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2019] [Revised: 03/24/2019] [Accepted: 03/29/2019] [Indexed: 11/16/2022] Open
Abstract
Ligustrum lucidum Aiton and its berries have been used in Chinese traditional medicine for around two thousand years. In the present study, L. lucidium berries harvested in two regions of Portugal were studied. Haemolytic activity and inhibition of oxidative haemolysis as well as the enzyme inhibitory activities (α-amylase enzyme and acetylcholinesterase) were assessed. Results suggest that the different biological activities varied according to the region where samples were collected. Results demonstrated that the sample obtained from region R1 was the most efficient extract for all parameters evaluated, presenting the lowest values of IC50, 10.67 ± 0.46 μg/mL for the inhibition of erythrocyte oxidative haemolysis, 58.28 ± 3.77 μg/mL for the α-amylase enzyme and 67.67 ± 2.10 μg/mL for the acetylcholinesterase inhibition. L. Lucidum berries may be an interesting source of compounds for use in the development of the therapeutic armamentarium for diseases where enzymatic disruption is believed to play a role.
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Affiliation(s)
- Vanessa B Paula
- Escola Superior Agrária, Instituto Politécnico de Bragança, 5300-253 Bragança, Portugal.
| | - Teresa Delgado
- Centro de Biotecnologia de Plantas da Beira Interior, 6001-909 Castelo Branco, Portugal.
| | - Maria Graça Campos
- Observatório de Interações Planta-Medicamento (OIPM)|Faculdade de Farmácia, Universidade de Coimbra, Campus das Ciências da Saúde, 3000-548 Coimbra, Portugal.
- Centro de Química de Coimbra (CQC, FCT Unidade 313) (FCTUC) Universidade de Coimbra, 3004-535 Coimbra, Portugal.
| | - Ofélia Anjos
- Centro de Biotecnologia de Plantas da Beira Interior, 6001-909 Castelo Branco, Portugal.
- Instituto Politécnico de Castelo Branco, 6001-909 Castelo Branco, Portugal.
- Centro de Estudos Florestais, Instituto Superior de Agronomia, Universidade Lisboa, 1349-017 Lisboa, Portugal.
| | - Leticia M Estevinho
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, 5300-252 Bragança, Portugal.
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Estevinho LM, Dias T, Anjos O. Influence of the Storage Conditions (Frozen vs. Dried) in Health‐Related Lipid Indexes and Antioxidants of Bee Pollen. EUR J LIPID SCI TECH 2019. [DOI: 10.1002/ejlt.201800393] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Letícia M. Estevinho
- CIMO, Mountain Research Center, Polytechnic Institute of Bragança. Campus Santa Apolónia5301‐855 BragançaPortugal
| | - Teresa Dias
- CIMO, Mountain Research Center, Polytechnic Institute of Bragança. Campus Santa Apolónia5301‐855 BragançaPortugal
| | - Ofélia Anjos
- Centro de Estudos Florestais, Instituto Superior de Agronomia, Universidade de Lisboa1349‐017 LisboaPortugal
- Instituto Politécnico de Castelo Branco, Quinta da Senhora de Mércules6001‐909 Castelo BrancoPortugal
- Centro de Biotecnologia de Plantas da Beira da Interior1805 Castelo BrancoPortugal
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24
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Pascoal A, Anjos O, Feás X, Oliveira JM, Estevinho LM. Impact of fining agents on the volatile composition of sparkling mead. J Inst Brew 2018. [DOI: 10.1002/jib.549] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- Ananias Pascoal
- CIMO-Mountain Research Center, Department of Biology and Biotechnology, Agricultural College of Bragança; Polytechnic Institute of Bragança; Campus Santa Apolónia E 5301-855 Bragança Portugal
| | - Ofélia Anjos
- Polytechnic Institute of Castelo Branco; 6000-084 Castelo Branco Portugal
- Center for Forest Studies; Institute of Agronomy, Universidade Lisboa; 1349-017 Lisbon Portugal
| | - Xesús Feás
- Academy of Veterinary Sciences of Galicia; Edificio EGAP; Rúa Madrid, no. 2-4 15707 Santiago de Compostela (A Coruña) Spain
| | - José M. Oliveira
- CEB - Centre of Biological Engineering; University of Minho; 4710-057 Braga Portugal
| | - Letícia M. Estevinho
- Agricultural College of Bragança, Polytechnic Institute of Bragança; Campus Santa Apolónia E; 5301-855 Bragança Portugal
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Delgado T, Paula VB, Campos MG, Farinha N, Caeiro A, Estevinho LM, Anjos O. Screening of Biological Activities of Ligustrum lucidum Berries: A Comparative Approach. Nat Prod Commun 2018. [DOI: 10.1177/1934578x1801301227] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
Abstract
Ligustrum lucidum Aiton including its berries have been used in Chinese Traditional Medicine for around 2000 years. Scientific studies developed on the last decades provided evidence on some biological properties of these products, mostly from particular geographic origins. In the present study, L. lucidium berries harvested in two regions of Portugal were considered. Extracts obtained with 100% ethanol, with 50% ethanol/water (v/v) and in boiled water were prepared and several parameters were assessed: antioxidant activity (using two methodologies), antimicrobial activity and phenolic profile. Results suggest that the different biological activities varied according to the region where samples were collected but also with the extraction methodology. Superior antioxidant potential was observed in water extracts, according to both assays, while for the remaining activities the ethanol 50% extracts had the highest activity. In these regions, the L. lucidum berries showed promising biological activities and may be interesting sources of compounds for the development of new drugs for diseases where oxidant reactive species and enzymatic disruption are believed to play a role as well as adjuvants for current antibiotic therapy.
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Affiliation(s)
- Teresa Delgado
- Centro de Biotecnologia de Plantas da Beira Interior, Castelo Branco, Portugal
| | - Vanessa B. Paula
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Maria Graça Campos
- Observatory of Drug-Herb Interactions, Faculty of Pharmacy, University of Coimbra, Heath Sciences Campus, Coimbra Portugal
- Coimbra Chemistry Centre (CQC, FCT Unit 313) (FCTUC) University of Coimbra, Coimbra, Portugal
| | - Nelson Farinha
- Centro de Biotecnologia de Plantas da Beira Interior, Castelo Branco, Portugal
| | - André Caeiro
- Department of Life Sciences, University of Coimbra, Coimbra, Portugal
| | - Leticia M. Estevinho
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Ofélia Anjos
- Centro de Biotecnologia de Plantas da Beira Interior, Castelo Branco, Portugal
- Instituto Politécnico de Castelo Branco, Castelo Branco, Portugal
- Centro de Estudos Florestais, Instituto Superior de Agronomia, Universidade Lisboa, Lisboa, Portugal
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Raimundo JR, Frazão DF, Domingues JL, Quintela-Sabarís C, Dentinho TP, Anjos O, Alves M, Delgado F. Neglected Mediterranean plant species are valuable resources: the example of Cistus ladanifer. Planta 2018; 248:1351-1364. [PMID: 30232598 DOI: 10.1007/s00425-018-2997-4] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/13/2018] [Accepted: 08/28/2018] [Indexed: 06/08/2023]
Abstract
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.
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Affiliation(s)
- Joana R Raimundo
- CBPBI-Centro de Biotecnologia de Plantas da Beira Interior, Quinta da Senhora de Mércules, Apartado 119, 6001-909, Castelo Branco, Portugal
| | - David F Frazão
- CBPBI-Centro de Biotecnologia de Plantas da Beira Interior, Quinta da Senhora de Mércules, Apartado 119, 6001-909, Castelo Branco, Portugal
| | - Joana L Domingues
- CBPBI-Centro de Biotecnologia de Plantas da Beira Interior, Quinta da Senhora de Mércules, Apartado 119, 6001-909, Castelo Branco, Portugal
| | - Celestino Quintela-Sabarís
- Laboratoire Sols et Environnement (UMR 1120, INRA-Univ. Lorraine), ENSAIA, 2, Av. de la Forêt de Haye, TSA 40602, 54518, Vandoeuvre-lès-Nancy, France
| | - Teresa P Dentinho
- INIAV-Instituto Nacional de Investigação Agrária e Veterinária, Pólo Investigação da Fonte Boa, 2005-048, Santarém, Portugal
- CIISA-Centro Investigação Interdisciplinar em Sanidade Animal, Avenida Universidade Técnica, 1300-477, Lisbon, Portugal
| | - Ofélia Anjos
- CBPBI-Centro de Biotecnologia de Plantas da Beira Interior, Quinta da Senhora de Mércules, Apartado 119, 6001-909, Castelo Branco, Portugal
- IPCB-ESA-Instituto Politécnico de Castelo Branco, Escola Superior Agrária, Quinta da Senhora de Mércules, Apartado 119, 6001-909, Castelo Branco, Portugal
- CEF-ISA-Centro de Estudos Florestais, Instituto Superior de Agronomia, Universidade de Lisboa, 1349-017, Lisbon, Portugal
| | - Marcos Alves
- CBPBI-Centro de Biotecnologia de Plantas da Beira Interior, Quinta da Senhora de Mércules, Apartado 119, 6001-909, Castelo Branco, Portugal
| | - Fernanda Delgado
- CBPBI-Centro de Biotecnologia de Plantas da Beira Interior, Quinta da Senhora de Mércules, Apartado 119, 6001-909, Castelo Branco, Portugal.
- IPCB-ESA-Instituto Politécnico de Castelo Branco, Escola Superior Agrária, Quinta da Senhora de Mércules, Apartado 119, 6001-909, Castelo Branco, Portugal.
- CERNAS-IPCB-Centro de Estudos de Recursos Naturais, Ambiente e Sociedade, Instituto Politécnico de Castelo Branco, Castelo Branco, Portugal.
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Gonçalves PJ, Estevinho LM, Pereira AP, Sousa JM, Anjos O. Computational intelligence applied to discriminate bee pollen quality and botanical origin. Food Chem 2018; 267:36-42. [DOI: 10.1016/j.foodchem.2017.06.014] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2017] [Revised: 04/21/2017] [Accepted: 06/02/2017] [Indexed: 11/17/2022]
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Caldeira I, Lopes D, Delgado T, Canas S, Anjos O. Development of blueberry liquor: influence of distillate, sweetener and fruit quantity. J Sci Food Agric 2018; 98:1088-1094. [PMID: 28722782 DOI: 10.1002/jsfa.8559] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/05/2017] [Revised: 07/12/2017] [Accepted: 07/12/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND In this work different formulations of blueberry liquor were tested and characterised based on their physico-chemical and sensory characteristics. RESULTS Three factors were evaluated: the distillate used to produce the liquor (wine spirit or grape marc spirit); the sweetener (white sugar or honey) and the fruit quantity (two doses). For each liquor, pH, total acidity, dry soluble solids content, dry extract, alcoholic strength, reducing sugars, colour intensity, methanol content, acetaldehyde and fusel alcohols were determined. Sensory tests were carried out with a trained panel. CONCLUSION The three factors studied significantly influenced the physico-chemical features of the liquors, being the quantity of fruit the most discriminating factor, except for the volatile compounds which were mainly influenced by the distillate. As regards the sensory analysis, it was found that the most appreciated liquor was that prepared with wine spirit, sugar and a lower dose of blueberry, and the less appreciated formulation was the one made with grape marc spirit, honey and a lower quantity of blueberry. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Ilda Caldeira
- Instituto Nacional de Investigação Agrária e Veterinária (INIAV) - Dois Portos, Dois Portos, Portugal
- ICAAM - Instituto de Ciências Agrárias e Ambientais Mediterrânicas, Universidade de Évora, Évora, Portugal
| | - Daniel Lopes
- Instituto Politécnico de Castelo Branco, Castelo Branco, Portugal
| | - Teresa Delgado
- Centro de Biotecnologia de Plantas da Beira Interior, Castelo Branco, Portugal
| | - Sara Canas
- Instituto Nacional de Investigação Agrária e Veterinária (INIAV) - Dois Portos, Dois Portos, Portugal
- ICAAM - Instituto de Ciências Agrárias e Ambientais Mediterrânicas, Universidade de Évora, Évora, Portugal
| | - Ofélia Anjos
- Instituto Politécnico de Castelo Branco, Castelo Branco, Portugal
- Centro de Biotecnologia de Plantas da Beira Interior, Castelo Branco, Portugal
- Centro de Estudos Florestais, Instituto Superior de Agronomia, Universidade de Lisboa, Lisbon, Portugal
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Anjos O, Campos Maria G, Dias T, Estevinho LM. VARIATION OF LIPIDS INDEXES IN POLLEN WITH ITS BOTANICAL ORIGIN. Am J Transl Res 2017. [DOI: 10.1055/s-0037-1608202] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- O Anjos
- Instituto Politécnico de Castelo Branco, Castelo Branco, Portugal
- Centro de Biotecnologia de Plantas da Beira Interior, Castelo Branco, Portugal
| | - G Campos Maria
- Observatory of Herb-Drug Interactions/Faculty of Pharmacy, University of Coimbra, Heath Sciences Campus, Coimbra, Portugal
- Coimbra Chemistry Centre (CQC, FCT Unit 313) (FCTUC) University of Coimbra, Coimbra, Portugal
| | - T Dias
- Agricultural College of Bragança Polytechnic Institut of Bragança, Bragança, Portugal
| | - LM Estevinho
- Agricultural College of Bragança Polytechnic Institut of Bragança, Bragança, Portugal
- Center of Molecular and Environmental Biology, University of Minho, Braga, Portugal
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Delgado T, Campos Maria G, Farinha N, Estevinho LM, Anjos O. EXTRACTIVE METHOD OPTIMIZATION FOR Ligustrum lucidum THAT LEADS TO A BETTER FREE RADICAL SCAVENGING ACTIVITY. Am J Transl Res 2017. [DOI: 10.1055/s-0037-1608203] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- T Delgado
- Centro de Biotecnologia de Plantas da Beira Interior, Castelo Branco, Portugal
| | - G Campos Maria
- Observatory of Herb-Drug Interactions/Faculty of Pharmacy, University of Coimbra, Coimbra, Portugal
- Coimbra Chemistry Center (CQC, FCT Unit 313) (FCTUC) University of Coimbra, Coimbra, Portugal
| | - N Farinha
- Centro de Biotecnologia de Plantas da Beira Interior, Castelo Branco, Portugal
| | - LM Estevinho
- Portugal Center of Molecular and Environmental Biology, University of Minho, Braga, Portugal
- Agricultural College of Bragança Polytechnic Institut of Bragança, Bragança, Portugal
| | - O Anjos
- Centro de Biotecnologia de Plantas da Beira Interior, Castelo Branco, Portugal
- Instituto Politécnico de Castelo Branco, Castelo Branco, Portugal
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Aazza S, Elamine Y, El-Guendouz S, Lyoussi B, Antunes MD, Estevinho LM, Anjos O, Carlier JD, Costa MC, Miguel MG. Physicochemical characterization and antioxidant activity of honey with Eragrostis
spp. pollen predominance. J Food Biochem 2017. [DOI: 10.1111/jfbc.12431] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Affiliation(s)
- Smail Aazza
- Laboratory of Physiology-Pharmacology-Environmental Health, Faculty of Sciences Dhar El Mehraz, BP 1796 Atlas; University Sidi Mohamed Ben Abdallah; Fez 30 000 Morocco
| | - Youssef Elamine
- Laboratory of Physiology-Pharmacology-Environmental Health, Faculty of Sciences Dhar El Mehraz, BP 1796 Atlas; University Sidi Mohamed Ben Abdallah; Fez 30 000 Morocco
| | - Soukaïna El-Guendouz
- Laboratory of Physiology-Pharmacology-Environmental Health, Faculty of Sciences Dhar El Mehraz, BP 1796 Atlas; University Sidi Mohamed Ben Abdallah; Fez 30 000 Morocco
| | - Badiâa Lyoussi
- Laboratory of Physiology-Pharmacology-Environmental Health, Faculty of Sciences Dhar El Mehraz, BP 1796 Atlas; University Sidi Mohamed Ben Abdallah; Fez 30 000 Morocco
| | - Maria D. Antunes
- Universidade do Algarve, FCT, MeditBio, Edf 8, Campus de Gambelas 8005-139 Faro; Portugal
| | - Leticia M. Estevinho
- Departamento de Biologia e Biotecnologia, Escola Superior Agrária, Instituto Politécnico de Bragança; Campus Santa Apolónia, Apartado 1172; Bragança 5301-855 Portugal
- Centre of Molecular and Environmental Biology; University of Minho, Campus de Gualtar; Braga Portugal
| | - Ofélia Anjos
- IPCB - Instituto Politécnico de Castelo Branco; Castelo Branco 6001-909 Portugal
- Centro de Estudos Florestais, Instituto Superior de Agronomia; Universidade de Lisboa, Tapada da Ajuda; Lisboa 1349-017 Portugal
| | - Jorge D. Carlier
- Centro de Ciências do Mar, Universidade do Algarve, FCT, Campus de Gambelas; Faro 8005-139 Portugal
| | - Maria C. Costa
- Centro de Ciências do Mar, Universidade do Algarve, FCT, Campus de Gambelas; Faro 8005-139 Portugal
| | - Maria G. Miguel
- Universidade do Algarve, FCT, MeditBio, Edf 8, Campus de Gambelas 8005-139 Faro; Portugal
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Anjos O, Santos AJA, Paixão V, Estevinho LM. Physicochemical characterization of Lavandula spp. honey with FT-Raman spectroscopy. Talanta 2017; 178:43-48. [PMID: 29136844 DOI: 10.1016/j.talanta.2017.08.099] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2017] [Revised: 08/23/2017] [Accepted: 08/25/2017] [Indexed: 10/18/2022]
Abstract
This study aimed to evaluate the potential of FT-Raman spectroscopy in the prediction of the chemical composition of Lavandula spp. monofloral honey. Partial Least Squares (PLS) regression models were performed for the quantitative estimation and the results were correlated with those obtained using reference methods. Good calibration models were obtained for electrical conductivity, ash, total acidity, pH, reducing sugars, hydroxymethylfurfural (HMF), proline, diastase index, apparent sucrose, total flavonoids content and total phenol content. On the other hand, the model was less accurate for pH determination. The calibration models had high r2 (ranging between 92.8% and 99.9%), high residual prediction deviation - RPD (ranging between 4.2 and 26.8) and low root mean square errors. These results confirm the hypothesis that FT-Raman is a useful technique for the quality control and chemical properties' evaluation of Lavandula spp honey. Its application may allow improving the efficiency, speed and cost of the current laboratory analysis.
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Affiliation(s)
- Ofélia Anjos
- Instituto Politécnico de Castelo Branco, 6001-909 Castelo Branco, Portugal; Centro de Estudos Florestais, Instituto Superior de Agronomia, Universidade de Lisboa, 1349-017 Lisboa, Portugal; Centro de Biotecnologia de Plantas da Beira Interior, 6001-909 Castelo Branco, Portugal.
| | - António J A Santos
- Centro de Estudos Florestais, Instituto Superior de Agronomia, Universidade de Lisboa, 1349-017 Lisboa, Portugal
| | - Vasco Paixão
- Bruker Portugal Lda, 2771-203 Paço de Arcos, Portugal
| | - Letícia M Estevinho
- Agricultural College of Bragança Polytechnic Institute of Bragança, 5301-855 Bragança, Portugal; Centre of Molecular and Environmental Biology, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
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Pascoal A, Oliveira J, Pereira A, Féas X, Anjos O, Estevinho LM. Influence of fining agents on the sensorial characteristics and volatile composition of mead. J Inst Brew 2017. [DOI: 10.1002/jib.445] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Ananias Pascoal
- Agricultural College of Bragança; Polytechnic Institute of Bragança; Campus Santa Apolónia E 5301-855 Bragança Portugal
- CIMO-Mountain Research Center, Department of Biology and Biotechnology; Agricultural College of Bragança, Polytechnic Institute of Bragança; Campus Santa Apolónia E 5301-855 Bragança Portugal
| | - J.M. Oliveira
- Centre of Biological Engineering; University of Minho; 4710-057 Braga Portugal
| | - A.P. Pereira
- Agricultural College of Bragança; Polytechnic Institute of Bragança; Campus Santa Apolónia E 5301-855 Bragança Portugal
- CIMO-Mountain Research Center, Department of Biology and Biotechnology; Agricultural College of Bragança, Polytechnic Institute of Bragança; Campus Santa Apolónia E 5301-855 Bragança Portugal
| | - Xésus Féas
- Academy of Veterinary Sciences of Galicia, Edificio EGAP; Rúa Madrid, no. 2-4 15707 Santiago de Compostela (A Coruña) Spain
| | - Ofélia Anjos
- Polytechnic Institute of Castelo Branco; 6000-084 Castelo Branco Portugal
- Center for Forest Studies, Institute of Agronomy; Universidade Lisboa; 1349-017 Lisbon Portugal
| | - Leticia M. Estevinho
- Agricultural College of Bragança; Polytechnic Institute of Bragança; Campus Santa Apolónia E 5301-855 Bragança Portugal
- Centre of Molecular and Environmental Biology; University of Minho; Campus de Gualtar 4710-057 Braga Portugal
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Caldeira I, Anjos O, Belchior AP, Canas S. Sensory impact of alternative ageing technology for the production of wine brandies. Ciência Téc Vitiv 2017. [DOI: 10.1051/ctv/20173201012] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
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Anjos O, Frazão D, Caldeira I. Physicochemical and Sensorial Characterization of Honey Spirits. Foods 2017; 6:foods6080058. [PMID: 28749420 PMCID: PMC5575633 DOI: 10.3390/foods6080058] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2017] [Revised: 07/22/2017] [Accepted: 07/22/2017] [Indexed: 11/16/2022] Open
Abstract
Distilled spirits are usually made from fermented sugar-based materials, such as wines or fermented fruits, but other products can be used, namely berries or honey. In this work, an evaluation of honey spirits is done based on its physicochemical and sensory characteristics. Fourteen honey spirit samples of different brands of honey spirit were purchased at the market and from artisan Portuguese producers. Several analytical determinations, namely alcoholic strength, dry matter, density, total acidity, chromatic characteristics, methanol, acetaldehyde, ethyl acetate and higher alcohols were done to characterize all samples. The results pointed out several differences in physicochemical composition of samples. In general, these drinks are characterized by an alcohol strength between 37.4% and 53.0% and a low methanol content, quite null for most samples. Samples with higher ethanol content corresponded to the artisanal samples. Significant differences (p < 0.05) were also observed in the volatile composition and chromatic characteristics suggesting different production technologies. A first list of sensory attributes was obtained for this beverage. Therefore, further research must be done in order to characterize this spirit drink, which has gained market value.
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Affiliation(s)
- Ofélia Anjos
- Instituto Politécnico de Castelo Branco, Apartado 119, 6001-909 Castelo Branco, Portugal.
- Centro de Estudos Florestais, Instituto Superior de Agronomia, Universidade de Lisboa, 1349-017 Lisboa, Portugal.
- Centro de Biotecnologia de Plantas da Beira Interior, Apartado 119, 6001-909 Castelo Branco, Portugal.
| | - David Frazão
- Centro de Biotecnologia de Plantas da Beira Interior, Apartado 119, 6001-909 Castelo Branco, Portugal.
| | - Ilda Caldeira
- Instituto Nacional de Investigação Agrária e Veterinária, Unidade Estratégica de Investigação e Serviços de Tecnologia e Segurança Alimentar, Laboratório de Enologia, Unidade de Investigação de Viticultura e Enologia, Dois Portos, Quinta da Almoínha, 2565-191 Dois Portos, Portugal.
- ICAAM- Instituto de Ciências Agrárias e Ambientais Mediterrânicas, Universidade de Évora, Pólo da Mitra, Ap. 94, 7002-554 Évora, Portugal.
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Canas S, Caldeira I, Anjos O, Lino J, Soares A, Pedro Belchior A. Physicochemical and sensory evaluation of wine brandies aged using oak and chestnut wood simultaneously in wooden barrels and in stainless steel tanks with staves. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13235] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Sara Canas
- Instituto Nacional de Investigação Agrária e Veterinária; INIAV-Dois Portos; Quinta da Almoínha; Dois Portos 2565-191 Portugal
- ICAAM - Instituto de Ciências Agrárias e Ambientais Mediterrânicas; Universidade de Évora, Pólo da Mitra; Ap. 94 Évora 7002-554 Portugal
| | - Ilda Caldeira
- Instituto Nacional de Investigação Agrária e Veterinária; INIAV-Dois Portos; Quinta da Almoínha; Dois Portos 2565-191 Portugal
- ICAAM - Instituto de Ciências Agrárias e Ambientais Mediterrânicas; Universidade de Évora, Pólo da Mitra; Ap. 94 Évora 7002-554 Portugal
| | - Ofélia Anjos
- Instituto Politécnico de Castelo Branco; Apartado 119 Castelo Branco 6001-909 Portugal
- Centro de Estudos Florestais; Instituto Superior de Agronomia; Universidade de Lisboa; Lisboa 1349-017 Portugal
| | - João Lino
- Instituto Nacional de Investigação Agrária e Veterinária; INIAV-Dois Portos; Quinta da Almoínha; Dois Portos 2565-191 Portugal
| | - Amélia Soares
- Instituto Nacional de Investigação Agrária e Veterinária; INIAV-Dois Portos; Quinta da Almoínha; Dois Portos 2565-191 Portugal
| | - António Pedro Belchior
- Instituto Nacional de Investigação Agrária e Veterinária; INIAV-Dois Portos; Quinta da Almoínha; Dois Portos 2565-191 Portugal
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Anjos O, Santos AJ, Estevinho LM, Caldeira I. FTIR–ATR spectroscopy applied to quality control of grape-derived spirits. Food Chem 2016; 205:28-35. [DOI: 10.1016/j.foodchem.2016.02.128] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2015] [Revised: 02/14/2016] [Accepted: 02/20/2016] [Indexed: 01/04/2023]
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Caldeira I, Santos R, Ricardo-da-Silva JM, Anjos O, Mira H, Belchior AP, Canas S. Kinetics of odorant compounds in wine brandies aged in different systems. Food Chem 2016; 211:937-46. [PMID: 27283715 DOI: 10.1016/j.foodchem.2016.05.129] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2015] [Revised: 05/16/2016] [Accepted: 05/19/2016] [Indexed: 10/21/2022]
Abstract
The odorants compounds of aged wine brandies comprise compounds deriving from the wood, from the distillate and from the reactions that occur inside the barrel. The aim of this work was to study the kinetics of the odorant compounds of a wine brandy during two years of ageing in two ageing systems. The odorant compounds in the analysed brandies changed significantly over the time, but with different evolution patterns. The wood related compounds increased over time, with the highest increase in the first months of ageing. The kinetics of cis, trans-β-methyl-γ-octalactone, acetovanillone and of seven volatile phenols are established for the first time in brandies. Moreover, a significant effect of the ageing system was found on the kinetics of the wood related compounds. These results pointed out the interest of these compounds as a tool to discriminate different ageing technologies.
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Affiliation(s)
- Ilda Caldeira
- Instituto Nacional de Investigação Agrária e Veterinária, INIAV-Dois Portos, Quinta da Almoínha, 2565-191 Dois Portos, Portugal; ICAAM - Instituto de Ciências Agrárias e Ambientais Mediterrânicas, Universidade de Évora, Pólo da Mitra, Ap. 94, 7002-554 Évora, Portugal.
| | - Rui Santos
- Instituto Nacional de Investigação Agrária e Veterinária, INIAV-Dois Portos, Quinta da Almoínha, 2565-191 Dois Portos, Portugal; Universidade de Lisboa, Instituto Superior de Agronomia, LEAF-Linking Landscape, Environment, Agriculture and Food, Laboratório Ferreira Lapa (Sector de Enologia), Tapada da Ajuda, 1349-017 Lisboa, Portugal
| | - Jorge M Ricardo-da-Silva
- Universidade de Lisboa, Instituto Superior de Agronomia, LEAF-Linking Landscape, Environment, Agriculture and Food, Laboratório Ferreira Lapa (Sector de Enologia), Tapada da Ajuda, 1349-017 Lisboa, Portugal
| | - Ofélia Anjos
- Instituto Politécnico de Castelo Branco, Apartado 119, 6001-909 Castelo Branco, Portugal; Centro de Estudos Florestais, Instituto Superior de Agronomia, Universidade de Lisboa, 1349-017 Lisboa, Portugal
| | - Helena Mira
- Instituto Politécnico de Santarém, Escola Superior Agrária, Apartado 310, 2001-904 Santarém, Portugal
| | - A Pedro Belchior
- Instituto Nacional de Investigação Agrária e Veterinária, INIAV-Dois Portos, Quinta da Almoínha, 2565-191 Dois Portos, Portugal
| | - Sara Canas
- Instituto Nacional de Investigação Agrária e Veterinária, INIAV-Dois Portos, Quinta da Almoínha, 2565-191 Dois Portos, Portugal; ICAAM - Instituto de Ciências Agrárias e Ambientais Mediterrânicas, Universidade de Évora, Pólo da Mitra, Ap. 94, 7002-554 Évora, Portugal
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Pereira H, Santos AJA, Anjos O. Fibre Morphological Characteristics of Kraft Pulps of Acacia melanoxylon Estimated by NIR-PLS-R Models. Materials (Basel) 2015; 9:ma9010008. [PMID: 28787807 PMCID: PMC5456576 DOI: 10.3390/ma9010008] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/27/2015] [Revised: 12/05/2015] [Accepted: 12/21/2015] [Indexed: 11/16/2022]
Abstract
In this paper, the morphological properties of fiber length (weighted in length) and of fiber width of unbleached Kraft pulp of Acacia melanoxylon were determined using TECHPAP Morfi® equipment (Techpap SAS, Grenoble, France), and were used in the calibration development of Near Infrared (NIR) partial least squares regression (PLS-R) models based on the spectral data obtained for the wood. It is the first time that fiber length and width of pulp were predicted with NIR spectral data of the initial woodmeal, with high accuracy and precision, and with ratios of performance to deviation (RPD) fulfilling the requirements for screening in breeding programs. The selected models for fiber length and fiber width used the second derivative and first derivative + multiplicative scatter correction (2ndDer and 1stDer + MSC) pre-processed spectra, respectively, in the wavenumber ranges from 7506 to 5440 cm-1. The statistical parameters of cross-validation (RMSECV (root mean square error of cross-validation) of 0.009 mm and 0.39 μm) and validation (RMSEP (root mean square error of prediction) of 0.007 mm and 0.36 μm) with RPDTS (ratios of performance to deviation of test set) values of 3.9 and 3.3, respectively, confirmed that the models are robust and well qualified for prediction. This modeling approach shows a high potential to be used for tree breeding and improvement programs, providing a rapid screening for desired fiber morphological properties of pulp prediction.
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Affiliation(s)
- Helena Pereira
- Centro de Estudos Florestais, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal.
| | - António José Alves Santos
- Centro de Estudos Florestais, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal.
| | - Ofélia Anjos
- Centro de Estudos Florestais, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal.
- Instituto Politécnico de Castelo Branco, Escola Superior Agrária, Apartado 119, 6001-909 Castelo Branco, Portugal.
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Anjos O, Iglesias C, Peres F, Martínez J, García Á, Taboada J. Neural networks applied to discriminate botanical origin of honeys. Food Chem 2014; 175:128-36. [PMID: 25577061 DOI: 10.1016/j.foodchem.2014.11.121] [Citation(s) in RCA: 59] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2014] [Revised: 11/19/2014] [Accepted: 11/20/2014] [Indexed: 11/29/2022]
Abstract
The aim of this work is develop a tool based on neural networks to predict the botanical origin of honeys using physical and chemical parameters. The managed database consists of 49 honey samples of 2 different classes: monofloral (almond, holm oak, sweet chestnut, eucalyptus, orange, rosemary, lavender, strawberry trees, thyme, heather, sunflower) and multifloral. The moisture content, electrical conductivity, water activity, ashes content, pH, free acidity, colorimetric coordinates in CIELAB space (L(∗), a(∗), b(∗)) and total phenols content of the honey samples were evaluated. Those properties were considered as input variables of the predictive model. The neural network is optimised through several tests with different numbers of neurons in the hidden layer and also with different input variables. The reduced error rates (5%) allow us to conclude that the botanical origin of honey can be reliably and quickly known from the colorimetric information and the electrical conductivity of honey.
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Affiliation(s)
- Ofélia Anjos
- Instituto Politécnico de Castelo Branco, Escola Superior Agrária, Apartado 119, 6001-909 Castelo Branco, Portugal; Centro de Estudos Florestais, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal.
| | - Carla Iglesias
- Department of Natural Resources and Environmental Eng., University of Vigo, 36310 Vigo, Spain
| | - Fátima Peres
- Instituto Politécnico de Castelo Branco, Escola Superior Agrária, Apartado 119, 6001-909 Castelo Branco, Portugal
| | - Javier Martínez
- Centro Universitario de la Defensa, Academia General Militar, 50090 Zaragoza, Spain
| | - Ángela García
- Department of Natural Resources and Environmental Eng., University of Vigo, 36310 Vigo, Spain
| | - Javier Taboada
- Department of Natural Resources and Environmental Eng., University of Vigo, 36310 Vigo, Spain
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Caldeira I, Anjos O, Portal V, Belchior A, Canas S. Sensory and chemical modifications of wine-brandy aged with chestnut and oak wood fragments in comparison to wooden barrels. Anal Chim Acta 2010; 660:43-52. [DOI: 10.1016/j.aca.2009.10.059] [Citation(s) in RCA: 56] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2009] [Revised: 10/23/2009] [Accepted: 10/26/2009] [Indexed: 11/28/2022]
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