A alteração constante do ambiente económico-financeiro de Portugal acarreta necessidades de preocupação acrescidas para a execução orçamental, uma vez que os recursos são cada vez mais escassos e a sua utilização tem de ser corretamente racionada. De modo a fazer face a alterações que possam surgir, torna-se essencial a elaboração de planeamentos realistas e eficazes, onde estejam evidenciadas todas as atividades que os organismos se propõem a realizar, devendo também permitir alguma flexibilidade. Tendo em consideração a importância da elaboração destes planeamentos, surge o presente trabalho subordinado ao tema “Contributos para o planeamento e execução do Orçamento da Academia Militar”. Este trabalho tem o intuito de comparar os valores entre as atividades planeadas e executadas na Academia Militar, verificando se existem desvios. No caso de existirem, pretende-se sugerir algumas soluções de modo a colmatar os mesmos. A metodologia de trabalho utilizada na parte teórica centrou-se na pesquisa bibliográfica de autores conceituados nesta temática. Na parte prática foram realizados inquéritos e entrevistas. Por fim, foi realizado o estudo de caso à Academia Militar. Os resultados obtidos nesta investigação demostram que existem desvios entre o valor planeado e o executado que podem ser diminuídos, nomeadamente na rúbrica encargos com as instalações e na rúbrica formação. A realização de campanhas de sensibilização a realçar a importância desta temática pode ser uma forma de diminuir os desvios, assim como a alteração no programa SIG, de modo a que este só permita executar elementos de ação dentro dos valores que foram planeados.

Vitamin E is a lipophilic vitamin playing an essential role in human health. Due to oxidative instability, it presents fast degradation and bioactivity loss. In this study, vitamin E-loaded Pickering emulsions (PEs) stabilized by nano-hydroxyapatite (n-HAp) were produced using a static mixer (NETmix), a technique enabling continuous production and droplet size tailoring. Thus, oil-in-water (O/W) emulsions containing vitamin E at a content of 1 mg/mL were produced with different droplet sizes (7.53, 11.56 and 17.72 μm) using an O/W ratio of 20/80 (v/v). Their stability during in vitro gastrointestinal digestion and vitamin E bioaccessibility were investigated. It was observed that n-HAp particles disrupt in the stomach and subsequently aggregate as random calcium phosphates in the small intestine, leading to low vitamin E bioaccessibility due to oil entrapment. The emulsion showing the highest vitamin E bioaccessibility (3.29 ± 0.57%, sample with the larger average droplet size) was used to produce fortified gelatine and milk, resulting in an increased bioaccessibility (10.87 ± 1.04% and 18.07 ± 2.90%, respectively). This fact was associated with the presence of macronutrients and the lower n- HAp content. Overall, n-HAp PEs offer advantages for vitamin E encapsulation directed to fortified foods development, a process able to be extended to other lipophilic vitamins.

Surfactant-free emulsions, such as Pickering emulsions, have been gaining an increased interest. They constitute green alternatives to the current industrial practices in emulsion technology finding diverse technological uses. In this work, nano-hydroxyapatite (n-HAp) was tested as an oil-in-water (O/W) Pickering stabilizer using a chemical system comprising sunflower oil at different O/W ratios (10/90 to 60/40) and n-HAp at concentrations ranging from 0.5 to 15 wt%. The produced emulsions were characterized, and stability evaluated over a two-month period. Based on the results achieved for the 20/80 series, a model to predict the emulsion stability taking into account the O/W ratio, total solids content, droplet diameter, and n-HAp dimensions, was developed. Cryo-SEM evidenced the attachment of n-HAp particles at the oil surface (oil core-n-HAp shell morphology), corroborating their role as Pickering stabilizers. The experimental results, versus the predicted results were compared using a ternary phase diagram, which evidenced the formation of three zones (unstable, stable and gel) depending on the used O/W ratio and n-HAp concentration. Moreover, the comparison of the predicted with the obtained experimental data validated the model predictability.

Plants are used in various fields due their sensory, nutritional and medicinal properties, and aromatic plants can be used as functional food ingredients to enhance organoleptic properties and/or to replace the salt. Additionally, their large amount of bioactive compounds, namely phenolic compounds (PC), can contribute to food preservation, promote human health (Costa et al., 2015), and provide bioactive effects. Tarragon, Artemisia dracunculus L., usually known for its pleasant spicy aroma, is widely used in food preparations (Hassanzadeh et al., 2016). In this work, a lyophilized hydroethanolic tarragon extract was characterized in terms of PC and bioactive properties, such as antioxidant, antimicrobial and cytotoxic activities and further used to develop functional foods namely by its incorporation in pizza dough.

As massas alimentares constituem produtos adequados para serem transformados em alimentos funcionais devido à sua grande variedade e crescente aceitabilidade pelos consumidores [1]. Por outro lado, torna-se necessário garantir e aumentar o tempo de prateleira desses alimentos através da introdução de conservantes. Neste campo, a utilização de alguns conservantes sintéticos tem gerado controvérsia crescente a nível mundial, dado os malefícios que podem provocar no organismo. Desta forma, a utilização de “aditivos verdes”, nomeadamente os derivados de plantas, tem-se apresentado como uma boa alternativa aos conservantes convencionais, garantindo simultaneamente a introdução de ingredientes bioativos e, consequentemente, a funcionalização dos alimentos. Neste trabalho, foi utilizado o extrato hidroetanólico de Artemisia dracunculus L., vulgarmente conhecido por estragão, para incorporação em massas de pizza, após caracterização em termos de compostos fenólicos e de se ter demonstrado a sua atividade antioxidante, antimicrobiana e antitumoral. Para cada porção de massa (fresca e cozida) com 125 g foram adicionadas 250 mg de extrato liofilizado de estragão. Para cada um dos tipos de massa, foram utilizados dois controlos (um sem extrato e outro com 250 mg de ácido ascórbico (E300), aditivo vulgarmente utilizado nestes produtos). As análises foram feitas imediatamente após a incorporação (0 dias) e após 5 dias de armazenamento no frigorífico. A atividade antioxidante foi verificada pelos ensaios de atividade captadora de radicais livres (DPPH) e poder redutor tendose verificado um decréscimo da atividade ao longo do tempo de armazenamento, tanto para as massas frescas como para as massas cozidas aditivadas quer com o extrato quer com E300. No entanto, a perda de atividade foi mais notória nas massas sem qualquer aditivo. Verificou-se ainda uma maior perda da atividade nas massas frescas comparativamente às massas cozidas. Assim, a incorporação do extrato de estragão nas massas de pizza conferiu propriedades antioxidantes aos produtos finais. Contudo, serão necessários estudos para garantir a proteção efetiva do extrato no alimento, nomeadamente por aplicação de técnicas de microencapsulação.

Currently, many consumers search for food with functional characteristics beyond their nutritional properties. Thus, the concept of functional food becomes a hot topic, allowing the obtaining of health benefits, including disease prevention. In this context, plants are recognized as sources of a wide range of bioactives, mainly phenolic compounds. In particular, the Rosmarinus officina/is L., commonly referred as rosemary, has several phenolic compounds with different bioactive properties such as antioxidant, antiinflammatory and antimicrobial activities, among others [!]. Hence, this plant has great potential for incorporation into foods in order to confer bioactivity to the final products. However, it should be highlighted that the bioactive compounds if exposed to adverse environments, for example: light, moisture, extreme pH, storage, food processing conditions, can be degraded leading to the consequent loss of bioactivity [2]. The microencapsulation is an alternative to overcome this problematic of bioactive compounds, as also to ensure controlled release, or target deliver to a specific site [3]. In this work, lyophilized rosemary aqueous extract prepared by in:'usion was used as a functional ingredient for cottage cheeses, after proving that it possesses, both higher content in phenolic compounds and higher antioxidant activity, comparatively with the corresponding hydroethanolic extract. The rosemary aqueous extract revealed, for example, a DPPH scavenging activity with an EC50 value of 73.44±0.54j!g/mL and presented as main phenolic compound the caffeic acid dimer, commonly named as rosmarinic acid. For the functionalized cottage cheeses, a decrease of bioactivity was observed after seven days under storage in fridge, when the extracts were incorporated in its free form. Therefore, to preserve the antioxidant activity, the rosemary aqueous extract was efficiently microencapsulated by using an atomization/coagulation technique and alginate as the matrix material and thereafter incorporated into the cottage cheeses. The final microspheres showed a size, estimated by OM using a magnification of I OOx, ranging between 51.1 and 122.6 J!m and an encapsulation efficiency, estimated through an indirect method, approaching 100%. Overall, the introduction of both free and microencapsulated extracts did not change the nutritional value of cottage cheeses, providing bioactivity that was more preserved with microencapsulated extracts putting in evidence the importance of using microencapsulation to develop effective functional foods.

Vitamin E is known for its antioxidant activity, particularly for its effective protection against lipid oxidation. Currently, the intake of this important class of bioactive compounds is associated with health benefits. Moreover, due to its antioxidant capacity, vitamin E is frequently added to several foods in order to extend shelf life, mainly by inhibiting lipid oxidation. Vitamin E comprises a set of eight compounds (-, -, -, -tocopherols and tocotrienols), of which -tocopherol is considered, in vitro, to present the highest capacity of free radicals uptake. Due to -tocopherol instability and sensitivity towards temperature, oxygen and light, vitamin E supplements are generally administered in its most stable form (acetate or succinate derivatives). However, these forms are considered to have a lower intestinal absorption. In this perspective, microencapsulation can be a viable alternative to preserve -tocopherol thus maintaining its bioavailability in foods and other target products. In this study, microencapsulation of -tocopherol was tested using two polymeric matrices (chitosan and alginate). The obtained microspheres were submitted to acidic, neutral and basic media in order to evaluate its behaviour under pH conditions similar to those of the gastrointestinal tract (acid and basic for stomach and intestine, respectively) and under storage conditions (neutral).

Pickering emulsions (PEs) have attracted attention in different fields, such as food, pharmaceuticals and cosmetics, mainly due to their good physical stability. PEs are a promising strategy to develop functional products since the particles' oil and water phases can act as carriers of active compounds, providing multiple combinations potentiating synergistic effects. Moreover, they can answer the sustainable and green chemistry issues arising from using conventional emulsifier-based systems. In this context, this review focuses on the applicability of safe inorganic solid particles as emulsion stabilisers, discussing the main stabilisation mechanisms of oil-water interfaces. In particular, it provides evidence for hydroxyapatite (HAp) particles as Pickering stabilisers, discussing the latest advances. The main technologies used to produce PEs are also presented. From an industrial perspective, an effort was made to list new productive technologies at the laboratory scale and discuss their feasibility for scale-up. Finally, the advantages and potential applications of PEs in the food industry are also described. Overall, this review gathers recent developments in the formulation, production and properties of food-grade PEs based on safe inorganic solid particles.

Oil-in-water (O/W) Pickering emulsions are attracting attention as carriers of lipophilic active compounds with clear advantages over traditional systems. Having in view their effective use it is important to study their stability against environmental stresses impacting manufacture, storage, and application conditions. In this work, hydroxyapatite nanoparticles (n-HAp) Pickering emulsions produced in continuous mode using a mesostructured reactor (average size ~ 7, 11 and 18 μm) and in batch mode using a rotor–stator device (average size ~ 18 μm) were studied concerning their behaviour at different temperatures (5–90 ºC), pH (2–10) and ionic strength (0–500 mM), conditions with relevance for food applications. Droplet size, morphology, and zeta-potential were analysed after 1 and 7 days under storage. In general, and despite the droplet size, the n-HAp Pickering emulsions were stable within the tested ionic strength range, at relatively high pH environments (6–10), and at temperatures up to 70 ºC. Pickering emulsions undergo complete phase separation at very low pH (2) due to n-HAp particle's disruption. A clear tendency to aggregation and coalescence was observed for high temperatures (70–90 ºC). Results indicate no significant differences related to the used production method. From an industrial perspective, this work also corroborates that the scale-up to a continuous process using a mesostructured reactor, NETmix, from a batch laboratorial process is feasible without impacting stability.