Amendoeira: estado da transformação

Nesta revisão pretende-se abordar: a composição química da amêndoa; os efeitos da ingestão deste fruto na saúde humana; e indicar as condições de armazenamento mais aplicadas a este fruto seco e de que forma influem na composição química do fruto. Adicionalmente são discutidas as formas mais usuais de consumo da amêndoa, designadamente, em fresco e após transformação, como por exemplo, despelada, granulada, palitada, laminada e em pó. Também é referida a utilização da amêndoa em produtos de pastelaria, na extração de óleos e na produção de “leite de amêndoa”, como alternativa aos leites de origem animal. Na última secção, aborda-se a questão da valorização da produção deste fruto seco através do desenvolvimento de novas aplicações para os subprodutos da amêndoa, tais como, a casca verde, casca exterior e película interior, as quais até ao momento têm tido utilizações menos nobres. No entanto, estes subprodutos são importantes fontes de compostos bioativos e podem vir a ser utilizados como adsorventes de compostos tóxicos; para obtenção de carvão ativado; como meios de cultivo para culturas sem solo; e para a produção de xilo-oligossacáridos, compostos utilizados pelas indústrias alimentar e farmacêutica.info:eu-repo/semantics/publishedVersio

Characterization of the endophytic fungal communities associated to Coleostephus myconis: looking for potential repellent/attractant compounds towards Philaenus spumarius

Philaenus spumarius is a xylem feeding insect identified so far as the only vector involved in the first European outbreak of the phytobacterium Xylella fastidiosa, affecting and devastating olive groves in Italy. One approach to reduce X. fastidiosa transmission could rely in the vector control through the use of baits to attract and/or repel de insect. Fungal endophytes inhabiting plants provide a source of candidate repellent/attractant compounds. In this work, the endophytic fungi community associated to the weed Coleostephus myconis, was studied in order to identified potential fungi that can be used as attractants or repellents of P. spumarius. Coleostephus myconis is common in olive groves and preferentially used by P. spumarius for the nymph development. Fungi were isolated from the stems, leaves and inflorescences from plants with three levels of P. spumarius infestation (i.e. no infestation, moderate and high infestation). The fungal isolates obtained were identified by sequencing the ITS region of rDNA and the partial tef1. Overall, was obtained 138 taxa belonging to 37 different genera. The endophytic community composition differs between infested and non-infested plants, solely at stems level, where the P. spumarius foam nests are present. The fungal genera, Cytospora, Diaporthe and Penicillium, which are well-known with producers of volatiles compounds repellent activity against insect, were found only on non-infested plants. Botrytis was restricted to infested plants. The behavioral responses and preferences of P. spumarius for C. myconis plants colonized by these endophytes should be investigated in the future.This work is funded by national funds through the Foundation for Science and Technology - FCT - in the scope of the project PTDC/AGR-PRO/0856/2014 XF-FREEOLIVE: Multifunctional study of xylem-sap of Portuguese olive cultivars and its relation with susceptibility to infection by Xylella fastidiosa, and by European fund in the scope of the project H2020-SFS-2016-3 XF-ACTORS - Xylella fastidiosa active containment through a multidisciplinary-oriented research strategyinfo:eu-repo/semantics/publishedVersio

Pão transmontano: the use of physicochemical characterization and chemometrics in order to achïeve the PGI certification

The purpose of the present work was to perform the physicochemical characterization and chemometrics of a traditional Portuguese bread, called "Pão do Nordeste Transmontano", towards PGt certíftcation application. This bread is typical of the Northeast region of Portugal and hás distinguíshed characteristics. Twentyfour samples were randomty cottected in the twefve munícípaïítíes that constitute the Northeast region of Portugal. In addition to the food quality parameters a survey was carried out per bakery to collect o^rational information on the production and marketing. More than 50% of the bakeries used floúrs of the types 65 and 55, yeast, water (60-70 L/100 kg flour) and salt (1.2-1.4 kg/100 kg flour). The kneading, leavening and baking times ranged between 15-20, 60-90 and 50-60 min, respectively. The cooking temperature ranged between 220 and 250°C. Conceming marketing, the bread is sold with a weight of 0.5 and 2 Kg, unpackaged or packaged, sliced or whole. Concerning chemical properties, the breads analyzed showed a pH, moisture, ash, fat, protein, díetary fíber and salt contents bebween 5. 0-6.0, 30.0- 40. 0%, 1. 7-2.5% d.w, 2. 3-3. 1% d.w., 14. 5-15.4% d.w, 3. 2-4.7% d.w., 0. 7-1.0% d.w, respectively. Regarding microbiological analysis, ali samples were satisfactory and acceptable in terms of total mesophylls, and yeasts and molds. Moreover, when grouping the values obtained by the two áreas that characterize Trásos-Montes region, Terra Fria and Terra Quente, no significant differences were observed in almost ali parameters of the breads produced in both áreas, not being possible to differentiate them and allowing its PGI certification.This work was performed in collaboration with the TRADEIT project which has received funding from the European Union’s Seventh Framework Programme for research, technological development and demonstration under grant agreement n° 613776.info:eu-repo/semantics/publishedVersio

Physicochemical characterization of a traditional portuguese bread (pão transmontano) towards its future certification – preliminary results

The Trás-os-Montes region, Northeast of Portugal, is a region rich in traditions and typical products with different flavors, being the bread one of the most appreciated products. Its importance derives not only from the direct consumption, but also of its inclusion as an ingredient in different products of which it stand out the sausages so famous in the region. In this regard the preservation of knowledge, genuineness and authenticity associated with the production of bread in Trás-os-Montes region according to traditional processes, is one of the most important and current aspects so as not to miss this accumulated knowledge over generations. In the present work two breads from Vale de Nogueira and Bragança were physicochemical characterized in order to collect data for Pão Transmontano future certification. Results regarding dimensions, colour, water activity, pH, moisture, ash, salt, fat, protein and total dietary fibre contents are presented and discussed, being both breads compared with the "common" wheat bread. The mean composition of this bread is described on the Food Composition Table that is a national reference paper for the composition of food products and is regularly updated by “Instituto Ricardo Jorge”, a well-known Portuguese institution. The breads of Vale de Nogueira and Bragança showed lower fat and protein contents than the "common" wheat bread. In terms of the colour coordinates for the crust and crumbs, both breads presented similar values in relation to L*, a*, b*, chroma or saturation (C*) and hue angle (h*), indicating that the major differences are found in their nutritional composition instead format and colour.info:eu-repo/semantics/publishedVersio

Physicochemical characterization of a traditional Portuguese bread (Pão Transmontano) towards its future certification – preliminary results

In Trás-os-Montes region, Northeast of Portugal, it is tradition to produce a kind of bread, called pão transmontano. In the present work two breads from Vale de Nogueira and Bragança were physic-chemical characterized in order to collect data for pão transmontano future certification. Results regarding dimensions, colour, water activity, pH, moisture, ash, salt, fat, protein and total dietary fibre contents are presented and discussed, being both breads compared with the "common" wheat bread. The mean composition of this bread is described on the Food Composition Table that is a national reference paper for the composition of food products and is regularly updated by “Instituto Ricardo Jorge”, a well-known Portuguese institution. Vale de Nogueira’s bread presented a total weight of 987.6 g, diameter of 23.0 cm and height of 8.5 cm; water activity of 0.975 ± 0.012; salt content 0.32 ± 0.04% (d.w.); moisture content of 31.18 ± 4.15% (f.w.); ash content 1.19 ± 0.03% (d.w.); pH value 6.36 ± 0.02; fat content 0.95 ± 0.22% (d.w.); total dietary fibre content of 4.11± 0.50% (d.w.), and total protein content of 7.18 ± 0.08% (d.w.). Bragança’s bread presented a total weight of 1123.8 g, diameter of 24.0 cm and height of 10.0 cm; water activity of 0.965 ± 0.005; salt content 0.79 ± 0.04%; moisture content of 35.09 ± 1.12% (f.w.); ash content 1.73% ± 0.01%; pH value 6.28 ± 0.02; fat content 1.50 ± 0.26%; total dietary fibre content of 6.03 ± 0.51%, and total protein content of 7.98 ± 0.16%, suggesting some differences between the two breads. Moreover, the breads of Vale de Nogueira and Bragança showed lower fat and protein contents than the "common" wheat bread. In terms of the colour coordinates for the crust and crumbs, both breads presented similar values in relation to L*, a*, b*, chroma or saturation (C*) and hue angle (h*), indicating that the major differences are found in their nutritional composition instead format and colour.This work was performed in collaboration with the TRADEIT project which has received funding from the European Union’s Seventh Framework Programme for research, technological development and demonstration under grant agreement n° 613776.info:eu-repo/semantics/publishedVersio

Pão transmontano: the use of physicochemical characterization and chemometrics in order to achieve the PGI certification

The purpose of the present work was to perform the physicochemical characterization and chemometrics of a traditional Portuguese bread, called “Pão do Nordeste Transmontano”, towards PGI certification application.info:eu-repo/semantics/publishedVersio

Bread with stoned table olives – the union of two traditional products of excellence of Trás-os-Montes region, Portugal: preliminary results

The aim of the present work was to conduct a preliminary study on characterization of wheat bread with stoned green table olives, also called “alcaparras”, in order to obtain a produce that join two traditional products of excellence from Trás-os-Montes region, Northeast of Portugal. ”Alcaparras” are processed from healthy green or yellow-green olives, which are broken using a wooden hammer separating the pulp of the core. The pulp is sliced into two approximately equal parts perpendicularly to the major axis of the fruit and placed on water, which is changed three to four times during a week. This treatment has the purpose of removing olive bitterness. Afterwards the product is stored in brine until consumption. Wheat breads were prepared with different percentages of ”alcaparras”: 0, 3, 5 and 7% and stored at 25 °C for 4 days, being analysed every two days, regarding pH, ash, fat and salt contents, as well as mesophiles, moulds and yeasts. The physicochemical determinations were only made at 0 and 2 days because after the fourth day the bread had developed moulds. The breads presented pH values between 5.85-5.96, salt 0.51- 1.01% (d.w.–dry weight), ash 2.13-2.77% (d.w.) and fat 2.00-3.78% (d.w.) contents. The breads with the highest ”alcaparras” percentage presented the lowest pH value and the highest salt and ash contents. As expected the breads with the lowest fat content were those without ”alcaparras”. The mesophiles varied between 1.3-7.4 log UFC/g (f.w.), and moulds and yeasts between <1 to 5 log UFC/g (f.w.), being the highest values obtained at the end of storage. In conclusion, bread with ”alcaparras” is a promising product to be sold in gourmet shops; however, more studies are needed to increase its shelf-life. The inclusion of ”alcaparras” in traditional breads is also an innovative strategy to valorise two different food products at once.This work was performed in collaboration with the TRADEIT project which has received funding from the European Union’s Seventh Framework Programme for research, technological development and demonstration under grant agreement n° 613776.info:eu-repo/semantics/publishedVersio

Application of the FTIR technique as a non‐invasive tool to discriminate Portuguese olive oils with protected designation of origin

Three Portuguese olive oils with PDO (‘Azeite do Alentejo Interior’, ‘Azeites da Beira Interior’ and ‘Azeite de Trás-os-Montes’) were studied considering their physicochemical quality, antioxidant capacity, oxidative stability, total phenols content, gustatory sensory sensations and Fourier transform infrared (FTIR) spectra. All oils fulfilled the legal thresholds of EVOOs and the PDO's specifications. Olive oils from ‘Azeite da Beira Interior’ and ‘Azeite de Trás-os-Montes’ showed greater total phenols contents and antioxidant capacities, while ‘Azeites da Beira Interior′ presented higher oxidative stabilities. Linear discriminant models were developed using FTIR spectra (transmittance and the 1st and 2nd derivatives), allowing the correct identification of the oils’ PDO (100 % sensitivity and specificity, repeated K-fold-CV). This study also revealed that multiple linear regression models, based on FTIR transmittance data, could predict the sweet, bitter, and pungent intensities of the PDO oils (R2≥0.979±0.016; RMSE≤0.26±0.05, repeated K-fold-CV). This demonstrates the potential of using FTIR as a non-destructive technique for authenticating oils with PDO.The authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support by national funds FCT/MCTES (PIDDAC) to CIMO (UIDB/00690/2020 and UIDP/00690/2020) and to the Associate Laboratory SusTEC (LA/ P/0007/2020). The authors are also grateful to the “Project OLIVE4ALL – Olive Heritage for Sustainable Development: Raising Community Awareness of Living Heritage” (ref. JPICH/ 0001/2020), financed by FCT (Portugal). Nuno Rodrigues thanks the FCT – Foundation for Science and Technology, P.I., for the National funding through the institutional program contract for scientific employment. Sandra Lamas also acknowledges the Ph.D. research grant (2022.10070.BD) provided by FCT.info:eu-repo/semantics/publishedVersio

Food labels: understanding, attitude and consumption habits of Bragança (Portugal) population

The aim of the present work was to assess Bragança population's knowledge on food labelling, to better understand consumption habits, gain insights on know how buyers normally check food quality in home and buyer openness consumption of products that are out of date. Concerning labelling, ingredients associated with food intolerances, allergies, and expiry dates were cited most frequently by the respondents as being compulsory. Regarding nutritional information, 45.6% of respondents did not give importance to it. Relating to the concepts of “net quantity of the food” and “drained net weight”, 53.3% admitted not to be able to tell the difference between them. 90.0% said to were aware of the date terminologies - “best-before” and “use-by”- but no more than 64.4% were able to differentiate and only 55.6% declared to take dates into account when judging if the products are fit for consumption. When checking food products, more than 95% said that they use the smell, observation and comparison if the product matches their expectations. Moreover, they also verify the expiration date. In terms of products that people were willing to consume out of date, yogurt and other dairy desserts (e.g. pudding) were mentioned as the ones that respondents would eat the most. With a sample size of 90 consumers from the urban centre of Bragança city (Portugal) the data was found to be highly informative. It is clear that further efforts are required in the education of consumers on food labelling and promotion of food safety.info:eu-repo/semantics/publishedVersio

Physical activity, strength training and nutritional support in patients with metabolic syndrome from a Northeaster Portuguese primary health care: a pilot community intervention program

The prevalence of Metabolic Syndrome (MetS) has been increasing exponentially in the Portuguese population. Primary prevention using physical activity (PA), exercise and healthy lifestyles seems to be limited. Thus, current study aims to present the design and preliminary findings of a pilot community intervention for patients with MetS. Methods: A randomized controlled trial was conducted between April and July 2022 with patients with MetS, from a Northeaster Portuguese primary health care. Eight participants completed the three-month intervention program, 6 women (51.0±6.4 years) and 2 men (46.5±4.9 years). The program included: (1) evaluation and prescription of PA (steps/day and floors/day); (2) nutritional and dietary support; (3) strength training sessions; (3) blood testing; (4) anthropometric and body composition assessment. A pre- and post-intervention follow up was conducted. Garmin®F 745 were used for PA prescription and assessment. PA targets per day were: number of steps ≥10 000; uphill walking ≥10 floors; and minutes of intensity ≥150 per week. Nutritional and dietary evaluation was recorded by completing the food frequency questionnaire with subsequent recommendation of changes to healthy diet. The designed strength training program was: (i) frequency of 2x/week; (ii) 8 to 10 exercises, in order to work the main muscle groups; (iii) 2 sets of 10 to 12 repetitions; (iv) 60 to 70% of one maximum repetition. Blood samples evaluated glycated hemoglobin (HbA1c), fating glucose (FG), triglycerides (TG), high-density lipoprotein (HDL) cholesterol, total cholesterol (TC), systolic (SBP) and diastolic blood pressure (DBP). Body weight (kg), lean body mass (kg) and fat mass percentage (%) was evaluated by bio-impedance scale (Tanita MC 780-P MA®). MetS parameters was defined by joint interim statement (JIS) criteria (Alberti et al, 2009). Results: Regarding PA parameters at the end of the three-month program, the average number of daily steps was 11 818, the number of daily floors was 15.35 and moderate to vigorous PA was 253 minutes/week. An improvement in pre- and post-intervention blood concentrations and pressure was observed, namely in HbA1c (-7.4%±15.2), FG (-4.9%±14.4), HDL (-4.8%±9.7), TC (-1.9%±19.9), SBP (-15.6%±10.7) and DBP (-12.7%±9.3). All participants registered a weight loss (-3.4%±2.0), with an increase in lean mass (-4.5%±2.0) and a decrease in fat mass (-8.7%±6.3). Except for one participant, all improved in heart rate recovery after exercise (19.3%±28.2), suggesting an improvement in cardiovascular capacity. Conclusions: The effect of the implemented pilot community intervention program was greater in the participants who followed the program more rigorously. Additionally, the strength training may have been important in increasing lean body mass. The inclusion of PA, strength training and nutritional support in primary health care, through a supervised program, seems to be a key strategy to reduce the risk associated with MetS and delay the complications associated with cardiometabolic diseases.info:eu-repo/semantics/publishedVersio