Orange cultivars identification: electronic tongue versus conventional physicochemical methods Valéria Serra, Ana C. A. Veloso, António M. Peres, Marta H. F. Henriques, Ana S. Fajardo European Food Research and Technology, 2026 Accurate identification and differentiation of orange cultivars are essential for food quality control, market segmentation and product authentication. Conventional approaches rely on multiple physicochemical determinations and sensory evaluation, resulting in labor-intensive, reagent-consuming analytical workflows. In this study, a lab-made potentiometric electronic tongue (E-tongue) is evaluated as a rapid and reagent-free alternative for discriminating freshly squeezed orange juices according to cultivar. Five commercially relevant orange cultivars (Baía, Dalmau, Lane Late, Navelate and Salustiana) were characterized using fruit morphological descriptors, juice physicochemical parameters (soluble solids: 9.1–12.9 °Brix, titratable acidity: 0.7–0.8 g citric acid·100 g -1 , total solids: up to 13.1%) and consumer sensory evaluation, and compared with direct potentiometric fingerprints acquired without reagents, solvents or sample pretreatment. Multivariate analysis showed that a linear discriminant model based on nine selected morphological and physicochemical variables, selected by the simulated annealing algorithm, achieved an average correct classification of 89% under repeated 4-fold cross-validation, whereas the E-tongue-based model, relying on ten selected potentiometric sensors, provided improved robustness with an average sensitivity of 94% under the same validation scheme. The potentiometric analysis required a single 5 min measurement per sample and generated negligible waste. These findings demonstrate that potentiometric fingerprinting can serve as an effective alternative or complementary approach to conventional multi-parameter analytical workflows for orange cultivar identification, providing robust discriminatory capability while substantially reducing analytical complexity, analysis time, and resource consumption. The proposed approach represents a practical tool for food quality assessment and routine screening applications where rapid and reproducible cultivar discrimination is required.
Rethinking the ageing process of spirits: Nutshells as a sustainable alternative to wood Lara Campos, Pedro R. Soares, Francisco Barroso, Marta H.F. Henriques, Ivo Rodrigues Food Chemistry, 2026 Aguardente bagaceira, a Portuguese grape marc spirit (GMS), represents an opportunity for sustainable innovation in ageing process. This study investigates the use of nutshells (almond, hazelnut, walnut, chestnut) as alternative ageing materials to conventional wood. Spirits were aged for six months in 20 L stainless steel vessels (50 g/L, chestnut tested at 12.5 and 25 g/L). An unaged sample and oak wood chips served as controls. Total phenolics (TPC), tannins (TAN), flavonoids (TF), pH, acidity, dry extract, and chromatic characteristics were monitored monthly. GMS aged with chestnut shells showed the highest levels of TPC (2.02 ± 0.17 g GAE/L), TAN (1.91 ± 0.07 g/L) and TF (0.250 ± 0.007 g CE/L) among the tested materials. Sensory analysis highlighted enhanced flavour complexity in chestnut-aged GMS after three months. These results demonstrate the potential of nutshells as sustainable, circular-economy alternatives to oak in spirit ageing, reducing ageing time without compromising quality.
Insect flour as milk protein substitute in fermented dairy products Vítor Neves, Lara Campos, Nuno Ribeiro, Rui Costa, Paula Correia, João Gonçalves, Marta Henriques Food Bioscience, 2024 Fermented dairy products (FDP) are consumed worldwide, due to their nutritional attributes and sensory properties. In the last decade, edible insects have been the subject of research as a sustainable source of protein to be introduced into the food industry. The mealworm (Tenebrio molitor) and buffalo worm (Alphitobius diaperinus) have demonstrated the highest consumer potential. However, this study aims to demonstrate the effectiveness of other possible options such as black soldier fly (BSF) and drone brood (DB) flours in FDP, with or without probiotics, as a viable substitute of milk powder during refrigerated storage for 21 days. The nutritional composition of the products remained unchanged despite the addition of insect flour, with a fat content of ∼0.95% and a protein content of ∼4.7%. The products acidity increased from 0.78% to 1.06% lactic acid during storage. The colour of the FDP was typical yellowish-white, except for those containing BSF flour which had a darker colour. For all FDP, syneresis values were below 10% after the first day of storage, particularly for those with DB flour with syneresis as low as 5%. The probiotics had the highest values of Lactobacillus spp. (>6 log CFU/g) and Streptococcus spp. (>10 log CFU/g). The addition of the BSF flour was found to have a negative impact in the consumers’ perception of the products, according to the sensory analysis.
Low Fat Yoghurts Produced with Different Protein Levels and Alternative Natural Sweeteners Lara Campos, Paulina Tuma, Tânia Silva, David Gomes, Carlos Dias Pereira, Marta H. F. Henriques Foods, 2024 The food industry is looking for substitutes for sucrose in food items due to the excessive consumption of products with added sugar and the demand for healthier products. Alternative natural sweeteners can help achieve this goal. Different types of low-fat yoghurts (1% fat), with low-protein and high-protein levels (3% and 4.5–6.5% protein, respectively), were produced using alternative natural sweeteners. The low-protein yoghurts were made with stevia (0.03% w/w) or agave syrup (4.5% w/w). The high-protein yoghurts were made with stevia (0.04% w/w), xylitol (6% w/w) or honey (6% w/w). Sucrose (6% w/w) was used as a control in both trials. pH and titratable acidity, CIEL*a*b* color parameters, syneresis index, rheology and the texture profile of the low-fat yoghurts were evaluated over refrigerated storage. All products underwent sensory evaluation by an untrained panel. The high-protein yoghurts were found to be more acidic (>1% as lactic acid), had a lower syneresis index (between 2.1 and 16.2%) and a better consistency (stronger gel structure) than the low-protein yoghurts. In terms of rheological parameters, stevia-sweetened yoghurts scored higher than the other sweetened yoghurts, showing a better gel structure. The different sweeteners tested did not significantly affect the sensory properties of the yoghurts, although the high-protein yoghurts scored higher for most of the attributes evaluated. Overall, consumers preferred stevia-sweetened yoghurts to yoghurts sweetened with sucrose or agave for the low-protein yoghurts. Of the tested formulations, those containing high protein with the alternative natural sweetener xylitol received higher scores in all attributes. These results reveal the potential of the tested natural sweeteners as sucrose substitutes, while contributing to improving the nutritional value of yoghurts.
Edible films based on potato and quince peels with potential for the preservation of cured cheese Patrícia Coimbra, Beatriz Marona, Marta H.F. Henriques, Lara Campos, David M.G.S. Gomes, Carla Vitorino, João J.S. Sousa, Mara E.M. Braga, Marisa C. Gaspar Food Packaging and Shelf Life, 2023 Edible and biodegradable films for food packaging were developed based on starch (S) and agro-industrial residues, such as potato peels (P) and/or quince (Q) peels. All films exhibited hydrophilic nature, as revealed by the swelling behavior, water contact angles, water vapor sorption capacity and water vapor permeability results. Films with quince peel were the most flexible, possibly due to the presence of sugars and pectin, that act as plasticizers. The SPQ formulation film was chosen for the proof of concept with cured cheeses, and during ripening, the edible film of the cheeses was evaluated, as well as the sensory characteristics and acceptability of the cheeses by consumers. The developed film increased cheese hardness, when compared to the control and to cheeses coated with natamycin. Moreover, the film did not change the sensory properties of the cheeses, being a promising film for application in this type of food product.
Edible films produced from agrifood by-products and wastes Alexandre M.S. Jorge, Marisa C. Gaspar, Marta H.F. Henriques, Mara E.M. Braga Innovative Food Science and Emerging Technologies, 2023 This study aims to develop edible films using agrifood by-products (pumpkin seeds, broken rice and orange pectin) and wastes (quince peel, potato peel, potato pulp, orange peel, pumpkin peel). The physicochemical characteristics of the films were investigated, including their mechanical and barrier properties. Higher amounts of plasticizer induced poorer mechanical and barrier properties in the films. The most promising ones were obtained with orange pectin, broken rice and pumpkin peel, with water contact angles (WCA) between 48° and 57°, maximum water vapor transmission rate and water vapor permeability of 575 g.m−2.d−1 and 108 × 10−12 g.Pa−1.s−1.m−1, respectively, Young's modulus between 350 and 800 MPa, maximum tensile strength between 9.0 and 26.25 MPa, and elongation at break between 2.28 and 9.3%. Orange pectin and broken rice are promising raw materials since they led to higher WCA, better barrier and mechanical properties. Broken rice and quince peel can be good substitutes for commercial starch and glycerol, respectively. Agro-industrial by-products and wastes revealed potential for the production of sustainable edible films.
Pterospartum tridentatum Liqueur Using Spirits Aged with Almond Shells: Chemical Characterization and Phenolic Profile Cátia Garcia, Maria Inês Dias, Marta H. F. Henriques, Lillian Barros, Fernando Ramos Molecules, 2023 With great cultural significance, spirits and distillate beverages constitute an important niche market in Europe. The development of new food products, particularly for the functionalization of these beverages, is increasing exponentially. The present work aimed to develop a new wine spirit beverage aged with almond shells and flowers of P. tridentatum for further characterization of bioactive and phenolic compounds, coupled with a sensorial study to evaluate the acceptance of this new product by the market. Twenty-one phenolic compounds were identified, mainly isoflavonoids and O- and C-glycosylated flavonoids, especially in P. tridentatum flowers, indicating that it is a highly aromatizing agent. The developed liqueur and wine spirits (almonds and flowers) showed distinct physicochemical properties, with the last two samples showing greater appreciation and purchase intention by consumers due to their sweetness and smoothness. The most promising results were found for the carqueja flower, which should be further investigated in an industrial context to contribute to its valorization in its regions of origin, such as Beira Interior and Trás-os-Montes (Portugal).
Edible whey protein coatings with antimicrobial and antioxidant activity: Development, properties and efficacy in meat products Edible Films and Coatings Advances in Research and Applications, 2018
Preface Cheese Production Consumption and Health Benefits, 2017
Cheese production, consumption and health benefits Cheese Production Consumption and Health Benefits, 2017
The use of whey proteins as fat replacers for the production of reduced fat cheeses Cheese Production Consumption and Health Benefits, 2017
Valorisation of whey in small and medium dairy industries: Production and incorporation of liquid whey protein concentrates in fresh cheeses and evaluation of the physicochemical and sensorial properties Handbook on Cheese Production Chemistry and Sensory Properties, 2013
