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- Plant-Based Beverages: Consumption Habits, Perception and Knowledge on a Sample of Portuguese CitizensPublication . Anjos, Ofélia; Pires, Patrícia C. P.; Gonçalves, Joana; Estevinho, Maria Letícia; Mendonça, António José Geraldes de; Guiné, Raquel P. F.Plant-based beverages (PBB) consumption has increased significantly worldwide due to an interest in vegetarian/vegan diets, taste preferences, health and ethical and environmental issues. Therefore, this study intends to investigate consumption habits, consumer preferences and consumers’ level of knowledge about PBB. In this study, a voluntary, anonymous questionnaire survey was applied to a sample of participants from Portugal. The sample was recruited by convenience, and therefore, the distribution among the groups was not even. Data analysis involved different statistical techniques: basic statistics, chi-square tests, factor analysis, cluster analysis and tree classification analysis. The results indicated that the most consumed PBB were almond, soy and oat beverages. The majority of consumers chose these beverages for nutritional and health reasons, while a smaller number consumed them as part of a vegetarian or vegan diet. The main motivations for consuming PBB are mainly associated with sustainability and health benefits. The results regarding the respondents’ knowledge about PBB revealed that a health-related profession was the most significant predictor. These results allowed us to conclude that the factors of nutrition, health, ethics and practice of a vegetarian/vegan diet influence the consumption of PBB. It was also concluded that being in a healthcare profession, along with age and professional status within this field, were significant factors influencing the level of knowledge about PBB.
- Characterization of physicochemical parameters of “amarelo da beira baixa”Publication . Santos, Tomás; Resende, M.; Mendonça, António; Estevinho, Letícia M.; Paulo, Luísa; Anjos, Ofélia“Amarelo da Beira Baixa” cheese is a cured cheese, produced with raw milk from sheep’s or sheep’s and goat’s, with a semi-hard or semi-soft paste and characterized by a yellow color. It is produced in the central region of Portugal, namely Castelo Branco, with a Protected Designation of Origin (PDO). These cheeses represent 52.6% of the cheeses from Beira Baixa region, which accounting for 25% of the Portugal cheese production. This work aimed to compare the physicochemical parameters (colour, pH, ashes, salt, moisture content, protein, total lipids, profile of saturated and unsaturated fatty acids, carbohydrates and energetic value) for PDO cheeses (n=34) and cheeses without certification (n=26). The mean values and standard deviations, respectively, that characterize these PDO cheeses for each parameter are: colour (L*: 73,08±10,37; a*: -3,4±1,2; b*: 18,5±4,4), pH: 5.44±0.25; ashes: 4.06±0.56%; salt: 2.34±0.61 g/100 g; moisture content: 42.92±4.34%; protein: 20.98±1.11%; total lipids: 31.23±3.67%; carbohydrates: 0.81±0.74% and energetic value: 368.3±35.4 kcal. The profile of saturated are (SFA) 18.6±1.9 % and unsaturated fatty acids are MUFA: 8.8± 0.5 % and PUFA: 1.4± 0.3 %, also relatively to PDO cheeses. Only the parameters moisture content/dry extract, protein, pH and two fatty acids (C18:2 and C20:0) present significant differences (Scheffe test with α=0.05) for PDO cheeses compared to those without certifications. The results present in this study denoting a good production process of “Amarelo da Beira Baixa” cheeses, in this region, and that more producer could be aggregated to the PDO.
- Avaliação da qualidade do papel produzido com fibras de Acacia sppPublication . Santos, António; Anjos, Ofélia; Simões, RogérioCom o presente trabalho pretende-se aprofundar o conhecimento sobre o potencial papeleiro da madeira de Acacia melanoxylon e Acacia dealbata. Para efeitos de posicionamento relativo das matérias primas, utilizaram-se aparas industriais de Eucalyptus globulus. A transformação da madeira em pasta foi realizada através do processo ao sulfato. O comportamento global das três espécies nos processos de cozimento e branqueamento é semelhante. No entanto, face à amostra de Eucalyptus globulus usada, a Acacia melanoxylon exibe um rendimento em pasta ligeiramente superior, o que está de acordo com os teores de lenhina e extractivos das madeiras. Para avaliar o potencial das pastas branqueadas na produção de papel, estas foram submetidas ao processo de refinação, em PFI, tendo-se obtido suspensões de pastas com resistência à drenagem crescentes. Posteriormente, caracterizou-se a suspensão fibrosa e o potencial papeleiro. Para o mesmo nível de refinação, os papéis produzidos com fibras de acácia apresentam valores superiores de lisura, índice de tracção e índice de rebentamento. Por outro lado, as fibras da Eucalyptus globulus apresentam maior resistência intrínseca e têm potencial para produzir papeis mais resistentes, embora à custa de maior consumo de energia na refinação. Para um dado nível de resistência mecânica, as características ópticas dos papéis são semelhantes.
- Plant-based beverage: perceptions and beliefs on Portuguese populationPublication . Pires, Patrícia; Mendonça, António; Estevinho, Maria Letícia; Anjos, Ofélia; Guiné, Raquel P. F.The objective of this study was to understand how Portuguese consumers perceive vegetable beverages and whether they consume or will be willing to consume in the future this type of product. Therefore, a market research has performed, through a questionnaire survey performed online. A total of 886 valid responses were considered. The results show that almond vegetable drink had the highest preference followed by oat and soya drinks. Furthermore, the responses showed a good perception about plant-based beverages consumption’s in general (48.2% of women and 45.1% of men had correct perceptions). There were no statistically significant differences between male and female responses, regarding the perceptions. However, the Portuguese population presented a lack of knowledge about some aspects of plant-beverages production, health benefits or nutritional values, according with age and professional area (health, nutrition or agriculture). This survey showed different perspectives about some key points for the acceptance and consumption of this type of beverage, and which include possible health problems that might limit the consumption of milk based products or individual choices to opt for consumption of less products of animal origin, with a view for sustainability. Results suggest that industry should target a better nutritional supplementation of these products, as well as the organoleptic characteristics that may impact their acceptance. Additionally, information is also a key factor to improve consumer shifting to adoption of this alternative vegetablebased drinks.
- First Chemical Profile Analysis of Acacia PodsPublication . Pedro, Soraia; Fernandes, Tiago A.; Luís, Ângelo; Antunes, A M M; Gonçalves, J. C.; Gominho, Jorge; Gallardo, Eugenia; Anjos, OféliaThis 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.