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Projeto de investigação
Centre of Biotechnology and Fine Chemistry
Financiador
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Publicações
A Comprehensive Review of Fish Protein Hydrolysates Targeting Pet Food Formulations
Publication . Ribeiro, Tânia Bragança; Maia, Margarida R. G.; Fonseca, António J. M.; Marques, Bianca; Caleja, Cristina; Rosa, Ana; Martins, Rui; Almeida, André; Mota, Maria J.; Aires, Tiago; Rocha, Cristina M. R.; Teixeira, José A.; Ana R. J. Cabrita, Ana R. J. Cabrita; Barros, Lillian; Pintado, Manuela
The fish industry generates significant amounts of fish by- and co-products
(FBCPs) annually, projected to reach 160.8 million tonnes by 2030. This growth
highlights the urgent need for sustainable FBCP management and an oppor-
tunity to improve the sector’s environmental sustainability. Fish protein hydro-
lysates (FBCPHs) and bioactive peptides (BPs) derived from these FBCPs are
gaining recognition in the pet food sector for their nutritional and bioactives
benefits. FBCPHs, primarily sourced from category 3 by-products unsuitable for
human consumption, could significantly enhance the economic viability of
both industries. This review analyzes production processes, highlighting the
benefits and challenges of enzymatic hydrolysis and reviewed emerging
technologies such as subcritical water hydrolysis (SWH), which are promising
sustainable alternatives by enhancing extraction efficiency and reducing
energy consumption. The review explores FBCPHs’ applications in pet food,
focusing on beneficial biological activities (e.g. antioxidant, prebiotic, neuro-
protective). Findings show FBCPHs have significant potential in pet food
formulations, providing palatability, hypoallergenic benefits, and addressing
health concerns like gastrointestinal disorders and stress-related behaviors.
However, further research is required to optimize production processes, scale
industrial application, and ensure regulatory compliance. In conclusion,
FBCPHs present a valuable solution for promoting sustainability, improving
pet nutrition, and supporting the circular economy
Self-reported practices by Portuguese consumers regarding eggs’ safety: An analysis based on critical consumer handling points
Publication . Junqueira, Luis; Truninger, Monica; Almli, Valérie L.; Ferreira, Vânia; Maia, Rui Leandro; Teixeira, Paula
In Europe, salmonellosis has been ranked as the second leading cause of hospitalization and death due to the
consumption of contaminated food. Information about consumers’ food safety perception, knowledge and
practices in the domestic environment is lacking in order to define the main intervention opportunities to obtain
a significant reduction in the occurrence of foodborne salmonellosis. We conducted an on-line survey of the
Portuguese population on self-reported domestic egg handling and occurrence of illness from egg consumption,
which were analysed in a Critical Consumer Handling (CCH) framework. Respondents (N = 927) reported be-
haviours associated with high risk of Salmonella infection, namely the frequent consumption of eggs from non-
controlled sources (43%) and of dishes prepared with uncooked or lightly cooked eggs. Other risk related
practices, from egg storage until consumption, were also found to be common. However, when buying eggs
respondents value safety-related criteria above others – use-by date (highly valued by 72.8%), lack of cracks
(72.2%) and cleanliness (48%). Association of eggs with Salmonella contamination was recognized by 65.8% of
the respondents; 72.2% declared to have never been sick after eating eggs. In addition to global egg safety
awareness messages, future campaigns should prioritize shifting consumers towards eggs with low probability of
being contaminated and encouraging the use of pasteurized eggs, in particular when used in recipes that are not
fully heat treated. The importance of storing backyards eggs at refrigeration temperature needs to be
communicated.
Access to Information, and Concerns, Myths and Truths about Food Safety during the COVID-19 Pandemic: An Overview of the Portuguese Population
Publication . Coelho De Lemos, Marcela; Maia, Rui; Teixeira, Paula
The COVID-19 pandemic raised questions and concerns about the possibility of the virus being transmitted through food, as the virus was found in sewage, shrimps and packages of frozen food. During the first wave of COVID-19, concerns about the transmission of SARS-CoV-2 through food arose. As the number of cases began to increase rapidly, so did the availability of information regarding the virus and ways to prevent infection. A significant portion of this information was disseminated by the media and the general public. Identifying and understanding the main doubts and concerns about food hygiene and safety raised by the Portuguese population during the first wave of COVID-19 is important in order to understand whether these issues have influenced their practices and what lessons can be learnt for food safety and hygiene education. The aims of this work were (1) to understand the doubts and concerns of the Portuguese population regarding food safety and hygiene during the first wave of COVID-19, and how these issues were clarified, (2) to analyze the population’s opinion on food/hygiene myths and truths related to the transmission and prevention of the infection, and (3) to understand how the first wave of COVID-19 may have influenced the population’s practices linked to food handling and consumption. The main doubts of the respondents were related to food handling (41.6%) and the possibility of transmission of COVID-19 through food (17%). Television was the main source of information used to clarify these doubts (32.9%), followed by a guideline issued by the Directorate-General of Health (30.7%). However, most respondents (50.9%) said that they had only found answers to some of their questions. Most respondents reported washing and disinfecting hands before (85% and 63.4%, respectively) and after (73.8% and 57.3%, respectively) the handling and organization of food purchases. Most respondents did not believe the myths about COVID-19 and food safety, but this depended on their level of education. Some practices may have changed as a result of the pandemic, particularly with regard to washing and disinfecting hands and food, as well as kitchen hygiene.
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Financiadores
Entidade financiadora
Fundação para a Ciência e a Tecnologia
Programa de financiamento
6817 - DCRRNI ID
Número da atribuição
UIDB/50016/2020