Escola Superior Agrária
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Browsing Escola Superior Agrária by Sustainable Development Goals (SDG) "10:Reduzir as Desigualdades"
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- Determinantes sustentáveis da intenção de compra de alimentos biológicos em PortugalPublication . Santiago, Cesário Luís Nobre; Ribeiro, Maria Isabel; Fernandes, AntónioIdentificar fatores sustentáveis com impacto na intenção compra de alimentos biológicos foi o tema escolhido para o presente estudo, devido ao facto, do consumo de alimentos biológicos ser um tema bastante atual, pois a procura destes produtos peculiares tem vindo a aumentar ao longo dos últimos anos em Portugal e a nível mundial. O objetivo genérico desta investigação é contribuir para a produção de conhecimento sobre as atitudes, preferências, hábitos e comportamentos do consumidor português em relação aos alimentos biológicos. A recolha de dados, realizada através da utilização de um questionário (online) decorreu entre 9 de janeiro de 2024 a 6 de fevereiro de 2024. Foi obtida uma amostra constituída por 413 consumidores de nacionalidade portuguesa. A média de idades registada foi 44,7 anos (DP = 11.069 anos), a mediana e a moda foram 47 e 48 anos, respetivamente. A maioria dos inquiridos vivia nos distritos de Bragança (64,0%), Porto (10,4%) e Vila Real (5,1%) e residia em meio urbano (69,2%). Os resultados revelaram que a maioria dos consumidores tinha um nível de conhecimento positivo acerca de alimentos biológicos (83,8%) e identificava o logotipo biológico da União Europeia (68,0%). Os legumes frescos (62,7%) e as frutas frescas (59,6%) eram os produtos mais frequentemente consumidos e eram, por norma, adquiridos diretamente ao produtor (50,5%). Os resultados desta investigação demonstraram que as atitudes, as preocupações ambientais, a consciência da saúde e o preço percebido, para além de terem um impacto positivo, explicavam, em 57,5%, a intenção de compra de produtos biológicos. Ademais, as mulheres registaram maior preocupação ambiental e melhor compreensão relativamente ao preço praticado e associado aos alimentos biológicos. Por fim, quem já experimentou ou consumiu produtos biológicos manifestou maior intenção de compra, assim como maior preocupação ambiental, maior consciência de saúde e melhor compreensão e, consequentemente, atribuía maior importância ao preço percebido, comparativamente aos não consumidores de alimentos biológicos.
- Evaluation of LED photostimulation in the fermentation process of table olives and its impact on physico- chemical and microbiological parametersPublication . Jemai, Eya; Martins, Maria de Fátima Tomé; Crugeira, Pedro; Charfi, IchrakThe consumption of fermented foods has increased in recent years due to their potential health benefits. Table olives are a fermented vegetable product, obtained from the fruits of the olive tree (Olea europaea L.), and are considered an integral part of the Mediterranean diet. Recognized for their sensory, chemical, and nutritional characteristics, they have an autochthonous microflora of yeasts and lactic acid bacteria (LAB), considered a source of probiotics. Among the various methods of obtaining table olives, natural fermentation stands out. Carried out due to the action of microorganisms present in the fruits, it is an artisanal, spontaneous, and very slow process, requiring several months to remove the bitterness of the olives and obtain a quality product. This process depends on several factors, essentially the interactions resulting from the consortium of microorganisms inhabiting this environment. In the last decade, table olive producers have been improving the process by introducing some practices, that promote microbial activity, but the time required to obtain edible olives is still very long. Photostimulation with LED light is a practice that has been explored in several areas, including food processing. Light acts as a promoter of the growth of microorganisms, interfering with bioprocesses. In this sense, this study evaluated the effect of LED photostimulation on the natural fermentation of Negrinha de Freixo black olives, focusing on physicochemical, microbiological, and sensory changes. The fermentation process was monitored under red LED light irradiation (630 ± 10 nm) to assess its impact on pH, titratable acidity, salt content, total phenolic compounds, texture, color, and microbial growth in both olives and brine. Results revealed that LED irradiation significantly influenced the fermentation dynamics, promoting higher microbial activity, particularly in yeasts and lactic acid bacteria (LAB), which accelerated the acidification process and improved microbial counts compared to non-irradiated samples. The irradiated olives retained higher hardness and cohesiveness, indicating better structural integrity. In terms of color, there was an increased lightness, redness, and chroma in irradiated olives, enhancing the visual appeal of the final product. The total phenolic content in irradiated olive samples decreased, suggesting that LED light may help reduce bitterness. Sensory analysis indicated that irradiated olives had improved taste attributes, such as enhanced saltiness and reduced bitterness, along with fewer fermentation defects. These findings suggest that LED photostimulation can optimize the natural fermentation process by enhancing microbial growth, preserving texture, and improving sensory qualities, potentially offering a sustainable approach to reducing fermentation time and enhancing the quality of table olives. The study supports the application of LED light as a promising strategy in the table olive industry, with implications for improving the efficiency and quality of the traditional fermentation process.
- Innovative and Sustainable Cultivation of Brassica Eruca vesicaria with Reuse of Wastewater from the Production of Squalius alburnoides by Decoupled AquaponicsPublication . Noamane, Mohamed Wajdi; Dias, Maria Inês; Teixeira, AmílcarThe growth of the world population represents a great challenge for an adequate response to sustainable food production. Unfortunately, the conventional approach to agriculture, adopted in response to this challenge, entails adverse consequences for both the environment and consumer health. To control and/or reduce these consequences, various sustainable plant production techniques have been employed with great success. Aquaponics is a practice that combines hydroponics with aquaculture, distinguishing itself from conventional practices through the more efficient use of water, as the essential nutrients for plant matrix growth come from fish production wastewater. This practice can be established in a coupled or decoupled manner (without a water recirculation system between the hydroponic and aquaculture systems). To meet the specific nutritional needs for sustainable plant production, this project proposes the implementation of a decoupled aquaponics system for the hydroponic production of rocket (Eruca vesicaria L.) using wastewater from the production of a native freshwater fish, Calandino (Squalius alburnoides), in an aquaculture system. The wastewater will be monitored in terms of physicochemical and microbiological parameters, namely, pH, conductivity, temperature, dissolved oxygen concentration and aeration, ammonia and nitrate concentrations, total nitrogen and phosphorus, total coliforms, thermotolerant coliforms, Escherichia coli, and sulfite-reducing Clostridium spores. Additionally, the quality of aquaponics produced rocket will be evaluated through physiological growth characteristics and through its nutritional, chemical, and bioactive profile compared to commercial arugula. The results revealed critical challenges that affected the performance of the aquaponic system, including suboptimal environmental and water quality conditions for both fish and plants. For the aquaculture component, high nitrite, phosphorus, and dissolved oxygen levels, along with high microbial contamination, compromised fish health and nutrient availability. Similarly, the hydroponic component experienced growth challenges due to fluctuating environmental factors such as temperature, humidity, pH, and electrical conductivity, which negatively impacted rocket plant development. Despite these challenges, the aquaponic system showed potential for producing nutrient-dense crops, with the microbial load in fish wastewater underscoring the need for effective water treatment and microbial management. This study emphasizes the importance of rigorous control over key environmental parameters in aquaponics, highlighting the need for optimized systems that balance the specific requirements of both the aquaculture and hydroponic components. By fine-tuning nutrient concentrations, improving water quality management, and implementing better climate control, aquaponics systems can enhance both fish health and plant productivity, offering a sustainable alternative to conventional agriculture. The findings contribute valuable insights into refining aquaponic practices for improved sustainability and productivity in food production systems.