Organic Medicinal and Aromatic Plants: Consumption Profile of a Portuguese Consumer Sample.

The production and consumption of organic products have been increasing in Portugal, as well as in the European Union as a whole. The main objective of this work is to understand the consumption habits of organic medicinal and aromatic plants (OMAPs) among Portuguese adults. An online questionnaire was distributed using social networks, resulting in the collection and statistical analysis of 300 responses. Of the participants who reported consuming OMAPs, 44.3% showed a daily consumption pattern. The most frequently mentioned OMAPs for fresh consumption were parsley (Petrosselinum crispum L., 92%), garlic (Allium sativum L., 84.1%), and coriander (Coriandrum sativum L., 78.1%). The most commonly mentioned OMAP for consumption as dried plants were oregano (Origanum vulgare L., 74.6%), lemon balm (Melissa officinalis L., 49.2%), and lemon verbena (Aloysia citrodora L., 46.8%). The main reasons cited for using OMAPs were their benefits to health (58.7% of participants), benefits to the environment (33.2%), and reduced salt consumption (29.5%). Among these, the main health benefits mentioned included anti-inflammatory properties (45.0%), prevention of cardiovascular diseases (41.6%), and prevention of high cholesterol (39.9%). Furthermore, 82.5% of respondents considered themselves sufficiently, well, or excellently informed about the nutritional properties of OMAPs. This research initiates a discussion about whether profiling OMAP consumption habits can serve as a valuable tool for promoting organic farming in Portugal, increasing OMAP production and consumption, and strengthening the connection between these products and potential positive human health effects.

A Narrative Review of Alternative Protein Sources: Highlights on Meat, Fish, Egg and Dairy Analogues.

The research and development of alternatives to meat (including fish) and dairy products for human consumption have been increasing in recent years. In the context of these alternatives, there is a diversity of products such as tofu, tempeh, seitan, pulses, algae, seeds, nuts and insects. Apart from these, some products require new technical processes such as needed by milk drink alternatives, mycoprotein and meat, cheese and fish analogues. The aim of these analogues is to mimic the physical and organoleptic properties of animal origin products through fibrous composition and mix of ingredients from vegetable sources using adequate technology, which allow providing similar texture and flavor. Using a narrative approach to review literature, the objectives of this paper are to systematize the arguments supporting the adoption of meat, eggs and dairy alternatives, to identify the diversity of alternatives to these products on the market, including the related technological processes, and to project the challenges that the food industry may face soon. From a total of 302 scientific papers identified in databases, 186 papers were considered. More research papers on products associated with alternatives to milk were found. Nevertheless, there are products that need more research as analogues to meat and dairy products. A general scheme that brings together the main reasons, resources and challenges that the food industry faces in this promising area of alternatives to meat and dairy products is presented.

Saccharomyces cerevisiae Diversity in Arbutus unedo L. Fermentations in Association with the Volatile and Sensory Similarities of the Distillates.

The fermentation of Arbutus unedo L. fruit is traditionally carried out in the production of spirits. The present study followed the spontaneous fermentation of A. unedo fruit harvested in October and December 2019 by two producers from the central region of Portugal. The microbiota was studied, and although a great diversity of indigenous yeasts was found, S. cerevisiae isolates could still be grouped into eight clusters, and a good separation between producers was achieved. Based on the results of a multivariate analysis of the physical-chemical and volatile composition of the distillates, a distinction between the distillates from the two producers was determined. Moreover, these findings are corroborated by the similarities in flavor that were found. Along with the variability found in the distillates, S. cerevisiae isolates could be clustered and associated with each producer. On the other hand, the differentiation of the harvesting period was not so clear. The characterization of the indigenous yeasts associated with the fermentation process of Arbutus unedo L. fruit can serve as an important contribution to the preservation of the specific characteristics of its distillates.

Brown Algae Fucus vesiculosus in Pasta: Effects on Textural Quality, Cooking Properties, and Sensorial Traits.

Fucus vesiculosus is a brown seaweed rich in iodine, fucoxanthin, and phlorotannins, all known to be bioactive compounds associated with health-promoting events. The enrichment of a staple food such as pasta with seaweed flour, could convey health benefits without changing eating habits. In this work, F. vesiculosus flour (FVF) was incorporated into durum wheat pasta at 1, 5.5, and 10% gradient levels. The pasta enriched with FVF needed additional water during dough formation and required more cooking time, resulting in higher weight gain but also increased cooking loss (observed with 5.5 and 10%). The fracturability of raw pasta decreased for all the FVF pasta, though the cooked firmness and hardness were only affected with the inclusion of 10% FVF. The substitution of wheat semolina with FVF at a 10% level caused an increase in the pasta's fiber content, which resulted in a more discontinuous protein-matrix structure, as observed at the microscopic level. Untrained consumers were very positive about the overall sensory traits of the pasta with low supplementation levels (1 and 5.5%). About 72% of panelists selected the 1% FVF pasta as their favorite sample. The utilization of FVF in pasta should be targeted at low inclusion levels to cope with the expected texture quality and prevent the impairment of the sensory traits.

Storage Stability of Durum Wheat Pasta Enriched with Seaweeds Flours.

The enrichment of semolina pasta with nutritionally rich ingredients has been targeted as a health strategy in recent years. In this work, the storage stability of seaweed-enriched pasta was assessed at different combinations of temperature and relative humidity. After six months of storage, pasta samples did not present variations in their sensory properties. The enrichment of durum wheat pasta with 1% of macroalgae Fucus vesiculosus and Ulva rigida flours, or flours of its extracts, was found to be adequate without influencing or modifying the sensory characteristics of pasta samples during the storage period. Water activity was shown to be the main criteria influencing the quality parameters of pasta during shelf life. A higher water activity during storage will lead to higher cooking losses and a lower firmness of cooked pasta, which will damage pasta quality over time.

Footballers' movement behaviour during 2-, 3-, 4- and 5-a-side small-sided games.

The aim of this study was to compare footballers' movement behaviour during 2-, 3-, 4- and 5-a-side small-sided games. Ten young professional players (age = 18.0 ± 0.67 years) participated in 3 bouts of each small-sided games for 6 min with 1 min of active rest between bouts. Positional data were collected using GPS system units and used to calculate the following variables: team centroid, distance between each player and own and opponent team centroids and distance between centroids. Approximate entropy was used to identify the time series regularity for each variable. The distance to own team centroid increased with the number of players (effect sizes from moderate to perfect). The results from the distance to the opponent's centroid exhibited a similar trend. The distance between centroids decreased from 2- to the 4-a-side, but then increased in 5-a-side. A higher number of players were associated with lower approximate entropy values, suggesting higher positional organisation in small-sided games with more players. The highest movement regularity found in 4- and 5-a-side identified these formats as more adequate to promote team-related emergent and self-organised behaviours.

Physiological responses and activity profiles of football small-sided games.

The aim of this study was to identify the acute physiological responses and activity profiles of football small-sided games (SSG) formats. Ten professional football players participated in 4 variations of SSG (2-, 3-, 4-, and 5-a-side) with an intermittent regime involving 3 × 6-minute bouts with 1 minute of passive planned rest in which the heart rate (HR), rating of perceived exertion (RPE), activity profile, and body load were recorded. The higher percentage of maximum HR values were found in 2- and 3-a-side formats (p ≤ 0.05). The lowest RPE value was found at the 5-a-side, and the highest was found at the 2-a-side (13.48 ± 2.67 and 17.01 ± 1.80, respectively, p ≤ 0.05). The distance covered in the 2-a-side format (598.97 ± 78.91 m) was smaller than in all other formats. The 2-a-side format presented the lowest number of sprints (0.71 ± 0.86) and the 3-a-side the highest (2.50 ± 1.65). Statistically significant differences were found across SSG in the total body load. The 4-a-side presented the highest and the 5-a-side the lowest values (95.18 ± 17.54 and 86.43 ± 14.47, respectively). The body load per minute declined each 2 minutes of play. Maintaining a constant area:player ratio, coaches can use lower number of players (2- and 3-a-side) to increase cardiovascular effects but use higher number of players (4- and 5-a-side) to increase variability and specificity according to the competition demands.

A review on the effects of soccer small-sided games.

Over the last years there has been a substantial growth in research related to specific training methods in soccer with a strong emphasis on the effects of small-sided games. The increase of research in this topic is coincident with the increase of popularity obtained by specific soccer conditioning, which involves training players to deal with soccer match situations. Given the limited time available for fitness training in soccer, the effectiveness of small-sided games as a conditioning stimulus needs to be optimized to allow players to compete at the highest level. Available studies indicate that physiological responses (e.g. heart rate, blood lactate concentration and rating of perceived exertion), tactical and technical skill requirements can be modified during small-sided games by altering factors such as the number of players, the size of the pitch, the rules of the game, and coach encouragement. However, because of the lack of consistency in small-sided games design, player fitness, age, ability, level of coach encouragement, and playing rules in each of these studies, it is difficult to make accurate conclusions on the influence of each of these factors separately.

Characterisation of free and glycosidically bound odourant compounds of Aragonez clonal musts by GC-O.

To evaluate the potential aroma of Aragonez clonal red musts, several free and glycosidically bound odourant compounds were extracted. Then, the gas chromatography-olfactometry (GC-O) posterior intensity method was used to evaluate their odour intensity and the compounds were identified by gas chromatography-mass spectrometry (GC-MS). A group of eight sniffers evaluated free and bound fractions of Aragonez musts and perceived forty-three and twenty-two odourant peaks respectively. Furaneol (burnt sugar, candy-cotton) and vanillin (vanilla, sweet) were identified in both free and bound fractions of Aragonez musts, indicating their grape-derived origin. Principal component analysis (PCA) was applied to the posterior intensity method data and a relationship between the different odourant compound variables and the free fractions was established. Two principal components (PCs) were found which together explained 100% of the total variance. A large number of potentially important but yet unknown odourants was detected by the GC-O analysis.

Differences in odor-active compounds of trincadeira wines obtained from five different clones.

Odorant compounds of five young clonal red wines made from cv. Trincadeira, a native grape variety of Vitis vinifera L. grown in Portugal, were studied using 2001 and 2003 vintages. The study was carried out using gas chromatography-mass spectrometry (GC-MS) for compound identification and the gas chromatography-olfactometry (GC-O) posterior intensity method to detect the potentially most important aroma compounds. Forty-one odorant peaks were detected by GC-O analysis, from which 31 were identified by GC-MS. The odorant compounds with the highest odorant average intensities are 3-methylbutanoic acid, 2-phenylethanol, 2,5-dimethyl-4-hydroxy-3(2H)-furanone, and 4-vinylguaiacol. The GC-O analysis showed odor intensity differences among compounds, which was confirmed by analysis of variance (ANOVA). Principal component analysis (PCA) and hierarchical cluster analysis (HCA) showed that the five clonal wines from the 2001 vintage were more similar than those from the 2003 vintage. Moreover, stepwise linear discriminant analysis (SLDA) demonstrated that the factor vintage has influence on the Trincadeira clonal red wine odorant profile differentiation.