Effect of different physical pre-treatments on physicochemical and techno-functional properties, and on the antinutritional factors of lentils (Lens culinaris spp)

Lentils have a valuable physicochemical profile, which can be affected by the presence of antinutrients that may impair the benefits arising from their consumption. Different treatments can be used to reduce these undesirable compounds, although they can also affect the general composition and behaviour of the lentils. Thus, the effect of different processing methods on the physicochemical and techno-functional properties, as well as on the antinutritional factors of different lentil varieties was studied. Phytic acid was eliminated during germination, while tannins and trypsin inhibitors are mostly affected by cooking. Functional properties were also altered by processing, these being dependent on the concentration of different nutrients in lentils. All the studied treatments affected the physicochemical profile of lentils and their functional properties. Cooking and germination appear to be the most effective in reducing antinutritional factors and improving the physicochemical profile of the lentils, meeting the current nutritional demands of today's society.This work was supported by national funds through FCT/MCTES (PIDDAC): CIMO, UIDB/00690/2020 (DOI: 10.54499/UIDB/00690/20 20) and UIDP/00690/2020 (DOI: 10.54499/UIDP/00690/2020); and SusTEC, LA/P/0007/2020 (DOI: 10.54499/LA/P/0007/2020). The authors are also grateful to the national funding by FCT and PI in the form of the institutional scientific employment program for the contracts of L Barros and ˆA Fernandes, and the PhD fellowship (2021.04585.BD) of ˆA Liberal.info:eu-repo/semantics/publishedVersio

Pintura a Sanguine: produção, caracterização e adesão ao substrato vítreo

Durante séculos, a grisalha e o amarelo de prata foram os únicos materiais de pintura usados na produção de vitrais. No final do século XV, os mestres vidreiros começaram a usar um novo material de pintura na decoração de vitrais, o sanguine, também conhecido por carnation. Esta tinta é principalmente constituída por partículas de óxido de ferro, finamente moídas, e tem uma cor de carnação que varia entre vermelhos amarelados e acastanhados devido à natureza do óxido de ferro e ao tamanho das suas partículas. Um sanguine mais translúcido era maioritariamente usado para a representação de corpos e cabelos e um mais opaco para a coloração de panejamentos, motivos arquitetónicos e heráldicos. Considerando os projetos de investigação anteriores sobre a pintura a sanguine e o seu método de produção, os principais objetivos deste estudo são a compreensão das relações entre os tratados e fontes de informação históricas escritas e/ou publicadas do século XV ao XIX e a evolução dos métodos produção e receitas. As receitas mais representativas foram selecionadas e produzidas. A produção de tintas sanguine dos vários séculos permitiram a caracterização deste material de pintura, ao nível químico/cristalográfico e morfológico, com técnicas analíticas como Difração de Raio-X (DRX) e Microscopia Ótica (MO). Com recurso a espetros de refletância e medições de colorimetria obtidos por Espetroscopia de Refletância de Fibra Ótica (FORS) foi possível caracterizar colorimetricamente as tintas produzidas e históricas. Foi também realizado o estudo da adesão das tintas produzidas ao substrato vítreo que revelou que a adesão é influenciada não só pelo ligante, mas também pela composição e morfologia da tinta. Os resultados obtidos com MO e FORS foram correlacionados com pinturas sanguine históricas aplicadas em vitrais, e as semelhanças entre as tintas produzidas e históricas tornaram-se evidentes

Podcasting : uma ferramenta para a aprendizagem de vocabulário na língua estrangeira

O presente relatório dá conta de uma experiência pedagógica, realizada no contexto do Estágio Profissional do Mestrado em Ensino do Português no 3º Ciclo do Ensino Básico e Ensino Secundário e de Espanhol nos Ensinos Básico e Secundário, com ênfase no uso do podcasting no ensino e aprendizagem de Espanhol como Língua Estrangeira (ELE). O estudo centrou-se na análise das perceções e atitudes de uma turma do oitavo ano de escolaridade acerca dos benefícios do uso de podcasts para aprender e consolidar o vocabulário lecionado no âmbito das unidades didáticas contempladas no programa da disciplina de Espanhol. A pertinência de refletir sobre como integrar as novas ferramentas digitais no contexto educativo parece justificar-se dada a omnipresença das tecnologias nos mais diversos aspetos do quotidiano dos aprendentes. Os dados, recolhidos através de um inquérito por questionário e de uma entrevista focalizada em grupo, apontam para uma apreciação muito positiva da aplicação do podcasting na sala de aula, muito embora a utilização de podcasts para estudo independente para além do espaço da aula tenha ficado aquém do esperado. Os resultados permitem, sobretudo, concluir que a incorporação do podcasting no processo de ensino e aprendizagem da língua estrangeira (LE) deve ser ponderadamente planeada e guiada por objetivos pedagógicos claramente definidos.El presente informe da cuenta de una investigación pedagógica, realizada en el contexto del Practicum de Máster en Enseñanza de Portugués y Español, con énfasis en el uso del podcasting en la enseñanza y el aprendizaje del Español como Lengua Extranjera (ELE). El estudio se centró en el análisis de las percepciones y actitudes de un grupo de segundo de la Enseñanza Secundaria Obligatoria acerca de los beneficios del uso de podcasts para aprender y consolidar el vocabulario impartido en el ámbito de las secuencias didácticas comprendidas en la programación de la asignatura de español. La pertinencia de reflexionar sobre cómo incorporar las nuevas herramientas digitales en el contexto educativo parece justificarse dada la ubicuidad de las tecnologías en el entorno de los alumnos. Los datos, recogidos a través de una encuesta y de un grupo de discusión, manifiestan una evaluación muy positiva de la aplicación del podcasting en el aula, aunque el uso de podcasts para el estudio independiente más allá del espacio del aula no haya correspondido a lo esperado. En particular, los resultados permiten concluir que la incorporación del podcasting en el proceso de enseñanza y aprendizaje de la lengua extranjera (LE) debe ser planificada con ponderación y gobernada por objetivos educativos claramente definidos.This report gives an account of pedagogical research with emphasis on the use of podcasting in the process of teaching and learning Spanish as a Foreign Language, which was carried out in the context of supervised pedagogical practicum as part of a Master’s degree in Teaching Portuguese and Spanish. The study focused on the analysis of a group of Year 8 pupils’ perceptions and attitudes regarding the benefits of using podcasts to learn and consolidate Spanish vocabulary taught throughout the didactic sequences contemplated in the syllabus. The relevance of reflecting on how to integrate digital tools into the educational context seems to be justified given the ubiquity of technologies in every aspect of learners’ daily lives. The data, collected through a survey and a focus group interview, revealed pupils perceived the use of podcasting in the classroom in a very positive way; although the use of podcasts for independent study beyond the space of the classroom fell short of expectations. In particular, the outcomes allow the conclusion that incorporating podcasting in the process of foreign language (FL) teaching and learning must be carefully planned and guided by clearly defined educational goals

Processos de resolução de problemas: uma experiência com alunos de cursos de educação e formação de adultos na área de matemática para a vida

Dissertação de mestrado em Ciências da Educação (área de especialização em Supervisão Pedagógica na Educação Matemática)Este estudo realizou-se no âmbito de uma experiência formativa dos Cursos de Educação e Formação de Adultos (EFA), segundo as orientações preconizadas pelo documento que normaliza esta modalidade de ensino, o Referencial de Competências-Chave – Educação e Formação de Adultos. O estudo incidiu sobre os processos de resolução utilizados pelos formandos dos Cursos EFA, quando envolvidos em tarefas de resolução de problemas, na explicitação das suas resoluções e nas suas dificuldades. Nesse sentido, procurou responde-se às seguintes questões: (1) Quais os processos utilizados pelos formandos dos Cursos EFA na resolução de problemas? Como evoluem ao longo da experiência de formação?, (2) Como é que os formandos dos Cursos EFA explicitam as suas resoluções seguidas na resolução de problemas?; (3) Que dificuldades sentem os formandos dos Cursos EFA na resolução de problemas? Como ultrapassam essas dificuldades ao longo da experiência formativa? Relativamente à metodologia de investigação, optou-se por uma investigação de natureza qualitativa, baseada na elaboração de estudos de caso. A recolha de dados ocorreu em três Cursos EFA, envolvendo três pares de formandos, um de cada curso, através de entrevistas, da observação directa, de notas de campo e da análise das resoluções escritas dos pares de formandos. Os processos mais utilizados pelos formandos na resolução dos problemas propostos foram: compreender o problema; seleccionar os dados necessários para resolver o problema; formular e resolver sub-problemas; seleccionar estratégias de resolução adequadas, implementar correctamente a(s) estratégia(s) escolhida(s) e dar uma resposta relacionada com o contexto do problema. A avaliação da razoabilidade da resposta foi o menos utilizado. Observou-se que todos os formandos utilizaram diferentes recursos, principalmente a linguagem simbólica e a representação pictórica, para expressarem os seus raciocínios. As principais dificuldades sentidas pelos formandos situaram-se ao nível: (a) da compreensão do significado de determinadas palavras e afirmações contidas nos enunciados dos problemas; (b) do reconhecimento da relação entre a questão, os dados e as questões; (c) da reflexão do trabalho efectuado; (d) da avaliação da razoabilidade da solução e (e) do registo do trabalho desenvolvido e efectuado.This study was carried out within a training experiment in adult education and training courses (EFA) according to the guidelines recommended by the document that normalizes this type of education – the Key- Skills Referential System – Education and Training of Adults. The study focused on the solving processes used by the students of EFA courses when involved in problem solving tasks, in the explanation of their solving procedures and difficulties. It addressed following questions: 1) What are the procedures used by EFA students in problem solving? How do they evolve throughout the training experience? 2) How do the EFA students explain their strategies for problem solving processes? 3) What difficulties do the EFA students face when solving a problem? How do they overcome them along the training experiment? The study adopted a qualitative research methodology based on case studies. Data gathering took place in three EFA courses, involving three pairs of students, one from each course, through interviews, participant observation, field notes and analysis of the student written solutions. The most common procedures to solve the proposed problems were: understanding the problem; selecting the data needed to solve the problem; formulating and solving sub-problems; selecting adequate solving strategies; correctly implementing the chosen strategies and giving an answer related to the context of the problem. The least used procedure was assessing how reasonable an answer is. It was observed that all students used different resources, especially the symbolic language and the pictorial representation, to express their reasoning. The main difficulties experienced by the students stood at: (a) understanding the meaning of certain words and statements contained in the problems given; (b) understanding the meaning of the problem; c) recording the work developed and done; d) assessing the reasonableness of the solution and (e) thinking about the work carried out

Chemical composition, nutritional value and antioxidant properties of Mediterranean okra genotypes in relation to harvest stage

The aim of the present study was to determine the effect of fruit size on nutritional value, chemical composition and antioxidant properties of Mediterranean okra genotypes. For this purpose, pods from four okra cultivars and local landraces commonly cultivated in Greece, as well as pods from four commercial cultivars from North America were collected at two sizes (3–5 and > 7 cm). Significant differences were observed between the studied genotypes for both nutritional value and chemical composition parameters. Small fruit had a higher nutritional value, whereas chemical composition differed in a genotype dependent manner with most of the studied cultivars showing better results when harvested in small size. In conclusion, fruit size has a genotype dependent impact on chemical composition and nutritional value of okra pods and the common practice of harvesting okra fruit while they still have a small size helps to increase nutritional value for most of the studied genotypes.The authors are grateful to the Foundation for Science and Technology (FCT, Portugal) and FEDER under Programme PT2020 for financial support to CIMO (UID/AGR/00690/2013), A. Fernandes (SFRH/BPD/114753/2016) grant and L. Barros contract.info:eu-repo/semantics/publishedVersio

Lipophilic and hydrophilic antioxidants, lipid peroxidation inhibition and radical scavenging activity of two Lamiaceae food plants

Medicinal and aromatic plants are highly prized all over the world. According to local cuisine and pharmacopoeias, they used to be important as dietary supplements, providing bioactive compounds. Herein, we describe lipophilic (fatty acids, tocopherols and carotenoids) and hydrophilic (ascorbic acid, sugars and phenolic compounds) antioxidants, lipid peroxidation inhibition and free radical scavenging activity in aerial parts of two Lamiaceae species (Mentha pulegium and Thymus pulegioides). M. pulegium gave the highest antioxidant properties (EC50<0.56 mg/mL), which is in agreement with its highest content in tocopherols, mainly alpha-tocopherol (69.54 mg/100 g), ascorbic acid (7.90 mg/100 g), reducing sugars (7.99 g/100 g) and phenolics. The presence of these lipophilic and hydrophilic antioxidants could explain its use as antiseptic, anti-inflammatory and as food preservative and special sauce. M. pulegium revealed the highest content of fat, alpha-linolenic (omega-3) and linoleic (omega-6) fatty acids, while T. pulegioides revealed the highest content of carbohydrates (89.35 g/100 g). This could explain its use to improve the nutrition value of rye flour broth or potato based soups

Steel fibre reinforced self-compacting concrete for grid foundations of single-family houses

This paper describes the preliminary studies carried out in the scope of an applied research project for the design and construction of Steel Fibre Reinforced Self-Compacting Concrete (SFRSCC) grid foundations for single-family houses. Adopting a constitutive model for the simulation of the post-cracking behaviour of fibre reinforced concrete, and modelling a complete typical singlefamily house by taking into account the soil-structure interaction, it was estimated the post cracking residual tensile strength for the SFRSCC to be developed. The aimed SFRSCC was prepared in a concrete mix plant, and standard specimens, ½ scale beam prototypes and a ¼ scale grid prototype were cast. To take into account, in the design context, the fibre distribution and orientation that can occur in grid foundations, core samples were extracted from distinct locations and depths in these beams, and the stress-crack width relationship, σ-w, was experimentally assessed. Based on the obtained σ-w curves, and using a cross-section layer model, the flexural capacity of the grid foundation was evaluated. The obtained results show the suitability of SFRSCC for this type of structures

Agri-food surplus, waste and loss as sustainable biobased ingredients: a review

Ensuring a sustainable supply of food for the world’s fast growing population is a major challenge in today’s economy, as modern lifestyle and increasing consumer concern with maintaining a balanced and nutritious diet is an important challenge for the agricultural sector worldwide. This market niche for healthier products, especially fruits and vegetables, has increased their production, consequently resulting in increased amounts of agri-food surplus, waste, and loss (SWL) generated during crop production, transportation, storage, and processing. Although many of these materials are not utilized, negatively affecting the environmental, economic, and social segments, they are a rich source of valuable compounds that could be used for different purposes, thus preventing the losses of natural resources and boosting a circular economy. This review aimed to give insights on the efficient management of agri-food SWL, considering conventional and emerging recovery and reuse techniques. Particularly, we explored and summarized the chemical composition of three worldwide cultivated and consumed vegetables (carrots, broccoli and lettuce) and evaluate the potential of their residues as a sustainable alternative for extracting value-added ingredients for the development of new biodynamic productsThe authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support through the national funds FCT/MCTES to CIMO (UIDB/00690/2020) and national funding by FCT, P.I., through the institutional scientific employment program contract for L. Barros and A. Fernandes.info:eu-repo/semantics/publishedVersio

Nutritional characterization of Pleurotus ostreatus (Jacq. ex Fr.) P. Kumm. produced using paper scraps as substrate

Pleurotus ostreatus (Jacq. ex Fr.) P. Kumm. is the third most produced edible mushroom worldwide due to its ability to colonize and degrade a large variety of lignocellulosic substrates. Therefore, the objective of this work was to evaluate the chemical composition of fruiting bodies of P. ostreatus grown in blank and printed paper substrates, in comparison with samples grown in oat straw (control). The nutritional properties of the control sample were similar to the ones reported in literature. Nevertheless, the chemical composition of the samples obtained using paper scraps, either blank or printed, was highly satisfactory. The results obtained validated the nutritional characteristics of the samples, highlighting a profit alternative to re-use paper.The authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support to the research centres CIMO (PEst-OE/AGR/UI0690/2011) and REQUIMTE (PEst-C/EQB/LA0006/2011), A. Fernandes grant (SFRH/BD/76019/2011) and L. Barros contract (“Compromisso para a Ciência 2008”)

Chemical and antioxidant properties of wild edible mushrooms from native Nothofagus spp. forest, Argentina

This study addresses issues regarding chemical and bioactive properties of nine wild edible mushrooms from native Nothofagus forest from Patagonia, Argentina. Macronutrients, sugars, fatty acids, tocopherols, organic acids, phenolic compounds and antioxidant properties were determined. Protein was found in high levels and varied between 3.35 g/100 g dw in Cyttaria hariotii and 22.29 g/100 g dw in Lepista nuda. All of them presented mannitol and trehalose as main sugars. Mannitol was significantly higher in Ramaria patagonica, although absent in Fistulina endoxantha, whereas trehalose predominated in Aleurodiscus vitellinus, Hydropus dusenii, Cortinarius magellanicus, C. hariotii, Grifola gargal and L. nuda, ranging from 1.15 to 10.26 g/100 g dw; it was absent in R. patagonica. The major fatty acid found was linoleic acid, followed by oleic acid and palmitic acid. All species presented oxalic and fumaric acids, while some also had malic, quinic and citric acids. Tocopherols composition was variable. Cortinarius magellanicus presented significantly higher contents of both α-tocopherol and β-tocopherol. R. patagonica presented the best results in all the antioxidant activity assays (EC50 values ≤ 1 mg/mL) and the highest content of phenolic compounds presenting gallic, p-hydroxybenzoic, p-coumaric and cinnamic acids. This study constitutes the first report on chemical composition and nutritional value of most of these edible mushroom species. Furthermore, it provides important information necessary to characterize and define the use of these species as gastronomic delicacies, functional foods and sources of bioactive compounds.info:eu-repo/semantics/publishedVersio