Aprovechamiento de subproductos de zumos de frutos rojos para el diseño de alimentos

Tesis por compendio[ES] La presente tesis plantea distintas estrategias para el diseño de alimentos a partir del aprovechamiento del bagazo que se genera como subproducto en la industria de elaboración de zumos de frutos rojos. De este modo, se puede aportar un valor añadido al subproducto, al mismo tiempo que se desarrollan alimentos capaces de cubrir las necesidades y exigencias nutritivas que demanda el consumidor actual. Uno de los aspectos más interesantes que tiene el uso de estos subproductos, es su alto contenido en polifenoles y fibra, de gran importancia en la industria alimentaria por su efecto en las propiedades de los alimentos y sobre la salud. Se realizó un primer estudio para conocer el efecto de la sustitución de grasa en bizcochos por diferentes tipos de fibra: soluble, insoluble y una mezcla de ambas. En este trabajo se observó que las características texturales, estructurales y sensoriales se vieron afectadas con la incorporación de fibra, principalmente en el caso de la fibra insoluble. Por todo esto, se establecieron dos estrategias de mejora. Por una parte, se incorporaron diferentes impulsores químicos en combinación con bicarbonato (normal o encapsulado) en bizcochos formulados con bagazo y se caracterizaron desde un punto de vista físico químico, estructural y sensorial. Por otra parte, se estudió cómo afecta a la textura, estructura y a la digestibilidad in vitro del almidón la sustitución parcial de harina de trigo por harina extrusionada en magdalenas formuladas con bagazo. En ambos estudios se obtuvieron resultados satisfactorios en cuanto a la mejora de las propiedades del producto. Además de las estrategias de mejora en productos horneados, se decidió incorporar bagazo en matrices lácteas para desarrollar nuevas formulaciones de batidos. Se estudió el efecto de un tratamiento no térmico, las altas presiones hidrostáticas, sobre el contenido fenólico y la capacidad antioxidante de los batidos, y sobre la capacidad antimicrobiana de los fenoles presentes en el bagazo. Se observó que la mayor retención de compuestos fenólicos y capacidad antioxidante con la mínima supervivencia microbiológica se obtuvo para las presiones y tiempos más altos (500 MPa durante 10 min) en los batidos con las concentraciones más altas de bagazo estudiadas (10%). Por último, se llevó a cabo un estudio con sistemas modelo para conocer las interacciones que tienen los polifenoles, cuando forman parte del bagazo o cuando se encuentran en forma de extracto, con los principales macronutrientes de los alimentos y sus efectos sobre la bioaccesibilidad de los compuestos fenólicos tras la digestión in vitro. La bioaccesibilidad de los polifenoles cuando se incorporaron en los sistemas modelo en forma de bagazo aumentó en comparación con cuando se adicionaron como extracto. Por otro lado, los sistemas modelo formulados con bagazo y un solo nutriente, presentaron una mayor bioaccesibilidad de los compuestos fenólicos que cuando se encontraron todos los nutrientes en el sistema modelo.[CAT] La present tesi planteja diferents estratègies per al disseny d'aliments a partir de l'aprofitament del bagàs que es genera com a subproducte en la indústria d'elaboració de sucs de fruits rojos. D'aquesta manera, es pot aportar un valor afegit al subproducte, al mateix temps que es desenvolupen aliments capaços de cobrir les necessitats i exigències nutritives que demanda el consumidor actual. Un dels aspectes més interessants que té l'ús d'aquests subproductes, és el seu alt contingut en polifenols i fibra, de gran importància en la indústria alimentària pel seu efecte en les propietats dels aliments i sobre la salut. Es va realitzar un primer estudi per a conéixer l'efecte de la substitució de greix en bescuits per diferents tipus de fibra: soluble, insoluble i una mescla d'ambdues. En aquest treball es va observar que les característiques texturals, estructurals i sensorials es van veure afectades amb la incorporació de fibra, principalment en el cas de la fibra insoluble. Per tot això, es van establir dues estratègies de millora. D'una banda, es van incorporar diferents impulsors químics en combinació amb bicarbonat (normal o encapsulat) en bescuits formulats amb bagàs i es van caracteritzar des d'un punt de vista físic químic, estructural i sensorial. D'altra banda, es va estudiar com afecta a la textura, estructura i a la digestibilitat in vitro del midó la substitució parcial de farina de blat per farina extrusionada en magdalenes formulades amb bagàs. En tots dos estudis es van obtindre resultats satisfactoris quant a la millora de les propietats del producte. A més de les estratègies de millora en productes enfornats, es va decidir incorporar bagàs en matrius làcties per a desenvolupar noves formulacions de batuts. Es va estudiar l'efecte d'un tractament no tèrmic, les altes pressions hidroestàtiques, sobre el contingut fenòlic i la capacitat antioxidant dels batuts, i sobre la capacitat antimicrobiana dels fenols presents en el bagàs. Es va observar que la major retenció de compostos fenòlics i capacitat antioxidant amb la mínima supervivència microbiològica es va obtindre per a les pressions i temps més alts (500 MPa durant 10 min) en els batuts amb les concentracions més altes de bagàs estudiades (10%). Finalment, es va dur a terme un estudi amb sistemes model per a conéixer les interaccions que tenen els polifenols, quan formen part del bagàs o quan es troben en forma d'extracte, amb els principals macronutrients dels aliments i els seus efectes sobre la bioaccessibilitat dels compostos fenòlics després de la digestió in vitro. La bioaccessibilitat dels polifenols quan es van incorporar en els sistemes model en forma de bagàs va augmentar en comparació amb quan es van addicionar com a extracte. D'altra banda, els sistemes model formulats amb bagàs i un sol nutrient, van presentar una major bioaccessibilitat dels compostos fenòlics que quan es van trobar tots els nutrients en el sistema model.[EN] This thesis proposes different strategies for the design of foods based on the use of pomace generated as a by-product in the berry juice processing industry. In this way, it is possible to add value to the by-product while developing foods capable of meeting the needs and nutritional requirements demanded by today's consumers. One of the most interesting aspects of the use of these by-products is their high content of polyphenols and fiber, of great importance in the food industry due to their effect on food properties and health. A first study was carried out to determine the effect of replacing fat in sponge cakes with different types of fiber: soluble, insoluble and a mixture of both. In this work it was observed that the textural, structural and sensory characteristics were affected by the incorporation of fiber, mainly in the case of insoluble fiber. For all these reasons, two improvement strategies were determined. On the one hand, different chemical leavenings agents were incorporated in combination with bicarbonate (normal or encapsulated) in sponge cakes formulated with pomace and characterized from a physical-chemical, structural and sensory point of view. On the other hand, it was studied how the partial substitution of wheat flour by extruded flour in pomace-formulated muffins affects texture, structure and in vitro starch digestibility. In both studies satisfactory results were obtained in terms of improved product properties. In addition to the improvement strategies in baked products, it was decided to incorporate pomace in dairy matrices to develop new milkshake formulations. The effect of a non-thermal treatment, such as high hydrostatic pressures, on the phenolic content and antioxidant capacity of the milkshakes, and on the antimicrobial capacity of the phenols present in pomace was studied. It was observed that the highest retention of phenolic compounds and antioxidant capacity with the lowest microbiological survival was obtained for the highest pressures and times (500 MPa for 10 min) in the milkshakes with the highest pomace concentrations studied (10%). Finally, a study was carried out with model systems to learn about the interactions that polyphenols have when they are part of the pomace or when they are in extract form, with the main macronutrients of food and their effects on the bioaccessibility of phenolic compounds after in vitro digestion. The bioaccessibility of polyphenols increased when it is incorporated into the model systems as pomace compared to when it is added as extract. On the other hand, model systems formulated with pomace and a single nutrient presented higher bioaccessibility of phenolic compounds than when all nutrients were found in the model system.The authors are grateful to Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA-Spain) for financial support through the BERRYPOM. Adding value to processing waste: innovative ways to incorporate fibers from berry pomace in baked and extruded cereal-based foods project included in the ERA-NET-SUSFOOD program, to Spanish Ministry of Science, Innovation and Universities through project AGL2017-86840-C2-2-R, and to FEDER funds from EU.Díez Sánchez, E. (2021). Aprovechamiento de subproductos de zumos de frutos rojos para el diseño de alimentos [Tesis doctoral]. Universitat Politècnica de València. https://doi.org/10.4995/Thesis/10251/172372TESISCompendi

Análisis bibliométrico sobre deterioro cognitivo y calidad de vida en España

Este estudio examina la productividad de la investigación española que aúna las variables Deterioro Cognitivo y Calidad de Vida, para ello se han analizado todos los artículos científicos y las Tesis doctorales que existen en España y que han sido recogidas por las bases de datos del Consejo Superior de Investigaciones Científicas (CSIC) y TESis Españolas Ordenadas (TESEO). La metodología empelada ha sido la Bibliometría. Se encuentran 34 artículos científicos susceptibles de análisis y 58 Tesis doctorales que reúnen las características necesarias. Los principales resultados encontrados hacen referencia a un aumento de la producción científica en España que sigue esta línea de investigación, asimismo, la Universidad de Granada y la Universidad de Oviedo se están afianzando como instituciones referentes y la ‘Revista Española de Geriatría y Gerontología’ es la publicación que más productividad recoge de los temas estudiados.This study examines the Spanish research productivity which joins the variables of cognitive impairment and Quality of life; for this reason all the scientific articles and doctoral theses that exist in Spain have been analyzed and have been collected by the Superior Council Scientific Research’s databases (CSIC, TESEO). The Bibliometrics has been the methodology used. Thirty-four scientific articles susceptible of analysis can be found and fifty-eight doctoral Theses that meet the required characteristics. The main results refer to an increase of the Spanish scientific production which follows this line of research, also the University of Granada and the University of Oviedo are strengthening as related institutions and the ‘Revista Española de Geriatría y Gerontología’ is the one that more productivity about these studied subjects collects.peerReviewe

Mejora de la percepción de los animales invertebrados en alumnos de 12 y 13 años

Los invertebrados, y en especial los insectos, son un ámbito de estudio que suele provocar emociones negativas de disgusto, miedo u odio por parte de los alumnos de secundaria, a pesar de ser animales con un gran valor ecológico, científico y cultural. Asimismo, los estudiantes suelen presenta la idea alternativa de que los insectos únicamente son perjudiciales para el ser humano y no presentan beneficio alguno. Por otro lado, en la actualidad, gran parte de dichos alumnos todavía están acostumbrados a trabajar siguiendo exclusivamente las clases por medio de la metodología tradicional. Sin embargo, también existen otras metodologías más innovadoras que pueden ayudar a los docentes a trabajar con el alumnado en distintos ambientes y promover la motivación de los alumnos de cualquier tema impartido en el aula y el desarrollo de capacidades como el trabajo en equipo o la competencia digital (haciendo uso de las Tecnologías de la Información y la Comunicación), tan demandados por la sociedad actual. Por todo ello, en el presente TFM se expone una propuesta didáctica que trata de mejorar la percepción de los animales invertebrados (sobre todo de los insectos) en alumnos de 1º de ESO (de 12 y 13 años), combinando clases magistrales con métodos más innovadores, como la "caza del tesoro" o el trabajo cooperativo. Dicha propuesta fue puesta en práctica en el Centro El Pilar Maristas de Zaragoza, lo que permitió desarrollar competencias clave como la competencia digital o las competencias sociales y cívicas, además de lograr mejorar la visión de los estudiantes por los invertebrados y abordar ideas alternativas sobre los perjuicios de los insectos

Enzyme-controlled sensing-actuating nanomachine based on Janus Au-mesoporous silica nanoparticles

[EN] Novel Janus nanoparticles with Au and mesoporous silica faces on opposite sides were prepared using a Pickering emulsion template with paraffin wax as the oil phase. These anisotropic colloids were employed as integrated sensing-actuating nanomachines for enzyme-controlled stimuli-responsive cargo delivery. As a proof of concept, we demonstrated the successful use of the Janus colloids for controlled delivery of tris(2,2'-bipyridyl) ruthenium(II) chloride from the mesoporous silica face, which was grafted with pH-sensitive gatelike scaffoldings. The release was mediated by the on-demand catalytic decomposition of urea by urease, which was covalently immobilized on the Au face.R. V. acknowledges a Ramon & Cajal contract from the Spanish Ministry of Science and Innovation. Financial support from the Spanish Ministry of Science and Innovation CTQ2011-24355, CTQ2009-12650, CTQ2009-09351, MAT2009-14564-C04-01, MAT2012-38429-C04-01 and Comunidad de Madrid S2009/PPQ-1642, programme AVANSENS, is gratefully acknowledged. The Generalitat Valencia (project PROMETEO/2009/016) is also acknowledged.Villalonga, R.; Díez, P.; Sánchez, A.; Aznar, E.; Martínez-Máñez, R.; Pingarrón, J. (2013). Enzyme-controlled sensing-actuating nanomachine based on Janus Au-mesoporous silica nanoparticles. Chemistry - A European Journal. 19(24):7889-7894. https://doi.org/10.1002/chem.201300723S788978941924Perro, A., Reculusa, S., Ravaine, S., Bourgeat-Lami, E., & Duguet, E. (2005). Design and synthesis of Janus micro- and nanoparticles. Journal of Materials Chemistry, 15(35-36), 3745. doi:10.1039/b505099eJiang, S., Chen, Q., Tripathy, M., Luijten, E., Schweizer, K. S., & Granick, S. (2010). Janus Particle Synthesis and Assembly. Advanced Materials, 22(10), 1060-1071. doi:10.1002/adma.200904094Lattuada, M., & Hatton, T. A. (2011). Synthesis, properties and applications of Janus nanoparticles. Nano Today, 6(3), 286-308. doi:10.1016/j.nantod.2011.04.008Tang, J. L., Schoenwald, K., Potter, D., White, D., & Sulchek, T. (2012). Bifunctional Janus Microparticles with Spatially Segregated Proteins. Langmuir, 28(26), 10033-10039. doi:10.1021/la3010079Kim, J.-W., Lee, D., Shum, H. C., & Weitz, D. A. (2008). Colloid Surfactants for Emulsion Stabilization. Advanced Materials, 20(17), 3239-3243. doi:10.1002/adma.200800484Synytska, A., Khanum, R., Ionov, L., Cherif, C., & Bellmann, C. (2011). Water-Repellent Textile via Decorating Fibers with Amphiphilic Janus Particles. ACS Applied Materials & Interfaces, 3(4), 1216-1220. doi:10.1021/am200033uHowse, J. R., Jones, R. A. L., Ryan, A. J., Gough, T., Vafabakhsh, R., & Golestanian, R. (2007). Self-Motile Colloidal Particles: From Directed Propulsion to Random Walk. 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Dual Aperture Control on pH- and Anion-Driven Supramolecular Nanoscopic Hybrid Gate-like Ensembles. Journal of the American Chemical Society, 130(6), 1903-1917. doi:10.1021/ja0756772Bernardos, A., Mondragón, L., Aznar, E., Marcos, M. D., Martínez-Máñez, R., Sancenón, F., … Amorós, P. (2010). Enzyme-Responsive Intracellular Controlled Release Using Nanometric Silica Mesoporous Supports Capped with «Saccharides». ACS Nano, 4(11), 6353-6368. doi:10.1021/nn101499dCandel, I., Bernardos, A., Climent, E., Marcos, M. D., Martínez-Máñez, R., Sancenón, F., … Parra, M. (2011). Selective opening of nanoscopic capped mesoporous inorganic materials with nerve agent simulants; an application to design chromo-fluorogenic probes. Chemical Communications, 47(29), 8313. doi:10.1039/c1cc12727fZhao, Y., Trewyn, B. G., Slowing, I. I., & Lin, V. S.-Y. (2009). Mesoporous Silica Nanoparticle-Based Double Drug Delivery System for Glucose-Responsive Controlled Release of Insulin and Cyclic AMP. Journal of the American Chemical Society, 131(24), 8398-8400. doi:10.1021/ja901831uFeng, Y., He, J., Wang, H., Tay, Y. Y., Sun, H., Zhu, L., & Chen, H. (2012). An Unconventional Role of Ligand in Continuously Tuning of Metal–Metal Interfacial Strain. Journal of the American Chemical Society, 134(4), 2004-2007. doi:10.1021/ja211086yChen, T., Chen, G., Xing, S., Wu, T., & Chen, H. (2010). Scalable Routes to Janus Au−SiO2and Ternary Ag−Au−SiO2Nanoparticles. Chemistry of Materials, 22(13), 3826-3828. doi:10.1021/cm101155vHong, L., Jiang, S., & Granick, S. (2006). Simple Method to Produce Janus Colloidal Particles in Large Quantity. Langmuir, 22(23), 9495-9499. doi:10.1021/la062716zPerro, A., Meunier, F., Schmitt, V., & Ravaine, S. (2009). Production of large quantities of «Janus» nanoparticles using wax-in-water emulsions. 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Using different fibers to replace fat in sponge cakes: In vitro starch digestion and physico-structural studies

[EN] This study assessed the effect of substituting 30% of fat by soluble, insoluble fiber, or a mix of both fibers in sponge cake quality, structure, acceptability, and starch digestibility. The apparent viscosity of the different formulations was measured and micro-baking was simulated. Texture profile tests were carried out and the crumb structure was examined. In vitro digestion was performed to study the digestibility of starch and a sensory test was carried out to know consumer acceptance. The soluble fiber (maltodextrin) affected the structure and quality of the cakes less than the insoluble fiber (potato fiber) and the use of soluble fiber in the formulation resulted in lower glucose release under in vitro conditions. Moreover, the consumer did not find differences among the control cake and the cakes prepared with soluble fiber. Considering the results as a whole, soluble fiber may be used for partial replacement of fat in sponge cake formulations and may constitute an appropriate strategy for obtaining healthy sponge cakes.The author(s) disclosed receipt of the following financial support for the research, authorship, and/or publication of this article: INIA for financial support through the BERRYPOM - Adding value to fruit processing waste: innovative ways to incorporate fibers from berry pomace in baked and extruded cereal-based foods project, included in the ERA-NET - SUSFOOD program.Díez-Sánchez, E.; Llorca Martínez, ME.; Quiles Chuliá, MD.; Hernando Hernando, MI. (2018). Using different fibers to replace fat in sponge cakes: In vitro starch digestion and physico-structural studies. Food Science and Technology International. 24(6):533-543. https://doi.org/10.1177/1082013218771412S533543246Angioloni, A., & Collar, C. (2011). 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The relationship between high-fat dairy consumption and obesity, cardiovascular, and metabolic disease. European Journal of Nutrition, 52(1), 1-24. doi:10.1007/s00394-012-0418-1Lim, J., Ko, S., & Lee, S. (2014). Use of Yuja (Citrus junos) pectin as a fat replacer in baked foods. Food Science and Biotechnology, 23(6), 1837-1841. doi:10.1007/s10068-014-0251-9Martínez-Cervera, S., Salvador, A., Muguerza, B., Moulay, L., & Fiszman, S. M. (2011). Cocoa fibre and its application as a fat replacer in chocolate muffins. LWT - Food Science and Technology, 44(3), 729-736. doi:10.1016/j.lwt.2010.06.035Martínez-Cervera, S., Sanz, T., Salvador, A., & Fiszman, S. M. (2012). Rheological, textural and sensorial properties of low-sucrose muffins reformulated with sucralose/polydextrose. LWT - Food Science and Technology, 45(2), 213-220. doi:10.1016/j.lwt.2011.08.001Matsakidou, A., Blekas, G., & Paraskevopoulou, A. (2010). Aroma and physical characteristics of cakes prepared by replacing margarine with extra virgin olive oil. LWT - Food Science and Technology, 43(6), 949-957. doi:10.1016/j.lwt.2010.02.002Mente, A., de Koning, L., Shannon, H. S., & Anand, S. S. (2009). A Systematic Review of the Evidence Supporting a Causal Link Between Dietary Factors and Coronary Heart Disease. Archives of Internal Medicine, 169(7), 659. doi:10.1001/archinternmed.2009.38Mishellany-Dutour, A., Peyron, M.-A., Croze, J., François, O., Hartmann, C., Alric, M., & Woda, A. (2011). Comparison of food boluses prepared in vivo and by the AM2 mastication simulator. Food Quality and Preference, 22(4), 326-331. doi:10.1016/j.foodqual.2010.12.003Oh, I. K., Bae, I. Y., & Lee, H. G. (2014). In vitro starch digestion and cake quality: Impact of the ratio of soluble and insoluble dietary fiber. International Journal of Biological Macromolecules, 63, 98-103. doi:10.1016/j.ijbiomac.2013.10.038Psimouli, V., & Oreopoulou, V. (2013). The Effect of Fat Replacers on Batter and Cake Properties. Journal of Food Science, 78(10), C1495-C1502. doi:10.1111/1750-3841.12235Rodríguez-García, J., Puig, A., Salvador, A., & Hernando, I. (2012). Optimization of a Sponge Cake Formulation with Inulin as Fat Replacer: Structure, Physicochemical, and Sensory Properties. Journal of Food Science, 77(2), C189-C197. doi:10.1111/j.1750-3841.2011.02546.xRodríguez-García, J., Sahi, S. S., & Hernando, I. (2014). Optimizing Mixing during the Sponge Cake Manufacturing Process. Cereal Foods World, 59(6), 287-292. doi:10.1094/cfw-59-6-0287Rodríguez-García, J., Salvador, A., & Hernando, I. (2013). Replacing Fat and Sugar with Inulin in Cakes: Bubble Size Distribution, Physical and Sensory Properties. Food and Bioprocess Technology, 7(4), 964-974. doi:10.1007/s11947-013-1066-zRomán, L., Santos, I., Martínez, M. M., & Gómez, M. (2015). Effect of extruded wheat flour as a fat replacer on batter characteristics and cake quality. Journal of Food Science and Technology, 52(12), 8188-8195. doi:10.1007/s13197-015-1909-xRufián-Henares, J. A., & Delgado-Andrade, C. (2009). Effect of digestive process on Maillard reaction indexes and antioxidant properties of breakfast cereals. Food Research International, 42(3), 394-400. doi:10.1016/j.foodres.2009.01.011Smith, F., Pan, X., Bellido, V., Toole, G. A., Gates, F. K., Wickham, M. S. J., … Mills, E. N. C. (2015). Digestibility of gluten proteins is reduced by baking and enhanced by starch digestion. Molecular Nutrition & Food Research, 59(10), 2034-2043. doi:10.1002/mnfr.201500262Soong, Y. Y., Tan, S. P., Leong, L. P., & Henry, J. K. (2014). Total antioxidant capacity and starch digestibility of muffins baked with rice, wheat, oat, corn and barley flour. Food Chemistry, 164, 462-469. doi:10.1016/j.foodchem.2014.05.041Viebke, C., Al-Assaf, S., & Phillips, G. O. (2014). Food hydrocolloids and health claims. Bioactive Carbohydrates and Dietary Fibre, 4(2), 101-114. doi:10.1016/j.bcdf.2014.06.006Zahn, S., Pepke, F., & Rohm, H. (2010). Effect of inulin as a fat replacer on texture and sensory properties of muffins. International Journal of Food Science & Technology, 45(12), 2531-2537. doi:10.1111/j.1365-2621.2010.02444.

Changing chemical leavening to improve the structural, textural and sensory properties of functional cakes with blackcurrant pomace

[EN] Blackcurrant pomace is a by-product with bioactive compounds and dietary fibre, which can be used as ingredient to elaborate bakery products. However, its high content of fibre results in techno-functional problems affecting texture and sensory properties. We hypothesised that the use of different chemical leavening agents can counteract the negative effects of pomace addition improving the quality of the final product. Citric acid, sodium acid pyrophosphate, and glucono-delta-lactone were used as leavening agents in combination with sodium bicarbonate (encapsulated and free). A micro-baking simulation showed the expansion of the bubbles in the batter. In the cakes, the structure, texture, colour and sensory profile were studied. Cakes prepared with pyrophosphate (regardless bicarbonate type) and glucono-delta-lactone (plus free bicarbonate) incorporated more air, which led to bigger gas cells and a softer instrumental texture. These cakes were perceived as brittle and spongy. All the formulations were acceptable according to an untrained sensory panel.The authors are grateful to Instituto Nacional de Investigacion y Tecnologia Agraria y Alimentaria (INIA-Spain) for financial support through the BERRYPOM - Adding value to fruit processing waste: innovative ways to incorporate fibres from berry pomace in baked and extruded cereal-based foods project included in the ERA-NET SUSFOOD programme. They would also like to thank Phillip John Bentley for his assistance in correcting the manuscript's English. They would also like to thank Phillip John Bentley for his assistance in correcting the manuscript's English.Díez-Sánchez, E.; Llorca Martínez, ME.; Tárrega, A.; Fiszman, S.; Hernando Hernando, MI. (2020). Changing chemical leavening to improve the structural, textural and sensory properties of functional cakes with blackcurrant pomace. LWT - Food Science and Technology. 127:1-8. https://doi.org/10.1016/j.lwt.2020.109378S18127Bellido, G. G., Scanlon, M. G., Sapirstein, H. D., & Page, J. H. (2008). Use of a Pressuremeter To Measure the Kinetics of Carbon Dioxide Evolution in Chemically Leavened Wheat Flour Dough. Journal of Agricultural and Food Chemistry, 56(21), 9855-9861. doi:10.1021/jf801125fBook, S., & Brill, R. (2015). Effects of Chemical Leavening on Yellow Cake Properties. Cereal Foods World, 60(2), 71-75. doi:10.1094/cfw-60-2-0071Borges, G., Degeneve, A., Mullen, W., & Crozier, A. (2009). Identification of Flavonoid and Phenolic Antioxidants in Black Currants, Blueberries, Raspberries, Red Currants, and Cranberries. Journal of Agricultural and Food Chemistry, 58(7), 3901-3909. doi:10.1021/jf902263nDairou, V., & Sieffermann, J.-M. (2002). A Comparison of 14 Jams Characterized by Conventional Profile and a Quick Original Method, the Flash Profile. Journal of Food Science, 67(2), 826-834. doi:10.1111/j.1365-2621.2002.tb10685.xDewaest, M., Villemejane, C., Berland, S., Neron, S., Clement, J., Verel, A., & Michon, C. (2017). Effect of crumb cellular structure characterized by image analysis on cake softness. Journal of Texture Studies, 49(3), 328-338. doi:10.1111/jtxs.12303Diez-Sánchez, E., Quiles, A., Llorca, E., Reiβner, A.-M., Struck, S., Rohm, H., & Hernando, I. (2019). Extruded flour as techno-functional ingredient in muffins with berry pomace. LWT, 113, 108300. doi:10.1016/j.lwt.2019.108300DORKO, C. L., & PENFIELD, M. P. (1993). Melt Point of Encapsulated Sodium Bicarbonates: Effect on Refrigerated Batter and Muffins Baked in Conventionai and Microwave Ovens. Journal of Food Science, 58(3), 574-578. doi:10.1111/j.1365-2621.1993.tb04326.xFoschia, M., Peressini, D., Sensidoni, A., & Brennan, C. S. (2013). The effects of dietary fibre addition on the quality of common cereal products. Journal of Cereal Science, 58(2), 216-227. doi:10.1016/j.jcs.2013.05.010F. Gibbs, Selim Kermasha, Inteaz Al, B. (1999). Encapsulation in the food industry: a review. International Journal of Food Sciences and Nutrition, 50(3), 213-224. doi:10.1080/096374899101256Godefroidt, T., Ooms, N., Pareyt, B., Brijs, K., & Delcour, J. A. (2019). Ingredient Functionality During Foam‐Type Cake Making: A Review. Comprehensive Reviews in Food Science and Food Safety, 18(5), 1550-1562. doi:10.1111/1541-4337.12488Lassoued, N., Delarue, J., Launay, B., & Michon, C. (2008). Baked product texture: Correlations between instrumental and sensory characterization using Flash Profile. Journal of Cereal Science, 48(1), 133-143. doi:10.1016/j.jcs.2007.08.014Lebesi, D. M., & Tzia, C. (2009). Effect of the Addition of Different Dietary Fiber and Edible Cereal Bran Sources on the Baking and Sensory Characteristics of Cupcakes. Food and Bioprocess Technology, 4(5), 710-722. doi:10.1007/s11947-009-0181-3Masoodi, F. A., Sharma, B., & Chauhan, G. S. (2002). Plant Foods for Human Nutrition, 57(2), 121-128. doi:10.1023/a:1015264032164Meiners, J. A. (2012). Fluid bed microencapsulation and other coating methods for food ingredient and nutraceutical bioactive compounds. Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals, 151-176. doi:10.1533/9780857095909.2.151Narsimhan, G. (2014). A mechanistic model for baking of leavened aerated food. Journal of Food Engineering, 143, 80-89. doi:10.1016/j.jfoodeng.2014.06.030Paunović, S. M., Mašković, P., Nikolić, M., & Miletić, R. (2017). Bioactive compounds and antimicrobial activity of black currant ( Ribes nigrum L.) berries and leaves extract obtained by different soil management system. Scientia Horticulturae, 222, 69-75. doi:10.1016/j.scienta.2017.05.015Quiles, A., Llorca, E., Schmidt, C., Reißner, A.-M., Struck, S., Rohm, H., & Hernando, I. (2018). Use of berry pomace to replace flour, fat or sugar in cakes. International Journal of Food Science & Technology, 53(6), 1579-1587. doi:10.1111/ijfs.13765Reißner, A.-M., Al-Hamimi, S., Quiles, A., Schmidt, C., Struck, S., Hernando, I., … Rohm, H. (2018). Composition and physicochemical properties of dried berry pomace. Journal of the Science of Food and Agriculture, 99(3), 1284-1293. doi:10.1002/jsfa.9302Rodríguez-García, J., Puig, A., Salvador, A., & Hernando, I. (2013). Funcionality of several cake ingredients: A comprehensive approach. Czech Journal of Food Sciences, 31(No. 4), 355-360. doi:10.17221/412/2012-cjfsRodríguez-García, J., Salvador, A., & Hernando, I. (2013). Replacing Fat and Sugar with Inulin in Cakes: Bubble Size Distribution, Physical and Sensory Properties. Food and Bioprocess Technology, 7(4), 964-974. doi:10.1007/s11947-013-1066-zShahidi, F., & Ambigaipalan, P. (2015). Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects – A review. Journal of Functional Foods, 18, 820-897. doi:10.1016/j.jff.2015.06.018Sudha, M. L., Baskaran, V., & Leelavathi, K. (2007). Apple pomace as a source of dietary fiber and polyphenols and its effect on the rheological characteristics and cake making. Food Chemistry, 104(2), 686-692. doi:10.1016/j.foodchem.2006.12.016Tarrega, A., Rizo, A., & Fiszman, S. (2017). Sensory space of battered surimi rings: Key features determined by Flash Profiling. Journal of Sensory Studies, 32(4), e12274. doi:10.1111/joss.12274Walker, R., Tseng, A., Cavender, G., Ross, A., & Zhao, Y. (2014). Physicochemical, Nutritional, and Sensory Qualities of Wine Grape Pomace Fortified Baked Goods. Journal of Food Science, 79(9), S1811-S1822. doi:10.1111/1750-3841.12554Wilderjans, E., Luyts, A., Brijs, K., & Delcour, J. A. (2013). Ingredient functionality in batter type cake making. Trends in Food Science & Technology, 30(1), 6-15. doi:10.1016/j.tifs.2013.01.00

Análisis bibliométrico sobre deterioro cognitivo y calidad de vida en España

This study examines the Spanish research productivity which joins the variables of cognitive impairment and Quality of life; for this reason all the scientific articles and doctoral theses that exist in Spain have been analyzed and have been collected by the Superior Council Scientific Research’s databases (CSIC, TESEO). The Bibliometrics has been the methodology used. Thirty-four scientific articles susceptible of analysis can be found and fifty-eight doctoral Theses that meet the required characteristics. The main results refer to an increase of the Spanish scientific production which follows this line of research, also the University of Granada and the University of Oviedo are strengthening as related institutions and the ‘Revista Española de Geriatría y Gerontología’ is the one that more productivity about these studied subjects collects.Este estudio examina la productividad de la investigación española que aúna las variables Deterioro Cognitivo y Calidad de Vida, para ello se han analizado todos los artículos científicos y las Tesis doctorales que existen en España y que han sido recogidas por las bases de datos del Consejo Superior de Investigaciones Científicas (CSIC) y TESis Españolas Ordenadas (TESEO). La metodología empelada ha sido la Bibliometría. Se encuentran 34 artículos científicos susceptibles de análisis y 58 Tesis doctorales que reúnen las características necesarias. Los principales resultados encontrados hacen referencia a un aumento de la producción científica en España que sigue esta  línea de investigación, asimismo, la Universidad de Granada y la Universidad de Oviedo se están afianzando como instituciones referentes y la ‘Revista Española de Geriatría y Gerontología’ es la publicación que más productividad recoge de los temas estudiados.

Detoxifying enzymes at the cross-roads of inflammation, oxidative stress, and drug hypersensitivity: role of glutathione transferase P1-1 and aldose reductase

9 p.-2 figPhase I and II enzymes are involved in the metabolism of endogenous reactive compounds as well as xenobiotics, including toxicants and drugs. Genotyping studies have established several drug metabolizing enzymes as markers for risk of drug hypersensitivity. However, other candidates are emerging that are involved in drug metabolism but also in the generation of danger or costimulatory signals. Enzymes such as aldo-keto reductases (AKR) and glutathione transferases (GST) metabolize prostaglandins and reactive aldehydes with proinflammatory activity, as well as drugs and/or their reactive metabolites. In addition, their metabolic activity can have important consequences for the cellular redox status, and impacts the inflammatory response as well as the balance of inflammatory mediators, which can modulate epigenetic factors and cooperate or interfere with drug-adduct formation. These enzymes are, in turn, targets for covalent modification and regulation by oxidative stress, inflammatory mediators, and drugs. Therefore, they constitute a platform for a complex set of interactions involving drug metabolism, protein haptenation, modulation of the inflammatory response, and/or generation of danger signals with implications in drug hypersensitivity reactions. Moreover, increasing evidence supports their involvement in allergic processes. Here, we will focus on GSTP1-1 and aldose reductase (AKR1B1) and provide a perspective for their involvement in drug hypersensitivityThis work has been supported by grants SAF2012-36519 from MINECO and SAF-2015-68590-R from MINECO/FEDER and ISCIII RETIC RIRAAF RD12/0013/0008 to DP,and RD12/0013/0002 to J A.Peer reviewe

One-dimensional phosphinite platinum chains based on hydrogen bonding interactions and phosphinite tetranuclear platinum(II)-thallium(I) complexes † ‡ §

The mononuclear pentafluorophenyl platinum complex containing the chelated diphenylphosphinous acid/diphenylphosphinite system [Pt (C 6 F

Desensibilización al ácido acetil-salicílico como tratamiento para la enfermedad respiratoria exacerbada por antiinflamatorios no esteroides

RESUMEN: La coexistencia de hipersensibilidad al ácido acetil salicílico (ASA) y a otros antiinflamatorios no esteroides (AINE) con enfermedad de la vía aérea superior (rinosinusitis/poliposis nasosinusal) o inferior (asma) se denomina enfermedad respiratoria exacerbada por ASA (EREA). Las opciones de tratamiento incluyen la evitación de todos los analgésicos inhibidores de la ciclooxigenasa 1 (COX-1) o la desensibilización a ASA, continuando su consumo diario. Esta última opción terapéutica ha demostrado mejorar la calidad de vida, reducir la formación de pólipos nasosinusales, los episodios de sinusitis infecciosa, la frecuencia de las hospitalizaciones y de las cirugías para resección de pólipos; también mejora la hiposmia y reduce la necesidad de tratamiento con esteroides sistémicos. Se han usado múltiples esquemas de desensibilización, tratando de reducir el riesgo asociado con el procedimiento y los efectos adversos derivados del consumo crónico de ASA. En este artículo se presentan una revisión de los diferentes esquemas de desensibilización y dos casos clínicos ilustrativos que sirven de ejemplo para comprender mejor los factores que influyen en la elección del tratamiento para los pacientes con esta enfermedad. Palabras clave: Medicamentos; Reacción Adversa al Medicamento.ABSTRACT: The coexistence of hypersensitivity to acetylsalicylic acid (ASA) and other NSAIDs with disease of the upper or the lower airways (rhinosinusitis/sinonasal polyposis, or asthma) is defined as NSAIDs-exacerbated respiratory disease. Treatment options include the avoidance of all analgesics that inhibit COX-1 or ASA desensitization, continuing its daily consumption. The latter treatment has shown to improve quality of life, reduce the formation of sinonasal polyps, the episodes of sinus infection, the frequency of hospitalizations and surgeries for resection of polyps and the need for systemic steroid treatment. Multiple desensitization schedules have been used, trying to reduce the risk associated with the procedure and the adverse effects of chronic use of ASA. In this paper we present a review of the different methods of desensitization and two illustrative clinical cases to help understand the factors that influence the choice of treatment for these patients. Key words: Drugs; Drug Adverse Reaction