Gamificación y otras estrategias docentes en seminarios y prácticas de laboratorio de la asignatura Nutrición y Bromatología

Durante el curso 2018/2019 se ha realizado un ciclo de mejora en la asignatura Nutrición y Bromatología en la partes correspondientes a los seminarios y prácticas de laboratorio. La propuesta para este curso se ha centrado en la gamificación de los seminarios para conseguir por parte del alumnado un seguimiento más continuado de esta parte de la asignatura. En el caso de las sesiones de laboratorio, los alumnos han planteado dos preguntas a las que la práctica daba respuesta. Tras la realización de la práctica se volvió a pedir otra vez las preguntas y mediante un pequeño debate se decidió si la realización de dicha práctica había dado respuesta o no y con qué conceptos básicos estaban relacionadas las respuestas obtenidas en un mapa de contenidos. Tras dicha actividad se evaluaron los modelos mentales iniciales y finales de los estudiantes

Valorization of American Barrel-Shoot Wastes: Effect of Post Fermentative Addition and Readdition on Phenolic Composition and Chromatic Quality of Syrah Red Wines

The influence of post fermentative addition of American barrel-shoot wastes on phenolic composition and chromatic quality of Syrah red wines has been evaluated as an environmentally sustainable alternative to the conventional winemaking for avoiding the common color loss of red wines elaborated in warm climates. American oak wood byproducts added were previously classified by hyperspectral image analysis according to the amount of phenolic compounds transferred to the extraction media. After that, wines were elaborated under different maceration conditions by applying only one proportion of wood (12 g L−1) and two different maceration procedures (simple and double addition) and were compared with a traditionally macerated Syrah red wine (CW, no wood addition). Results proved the effectiveness of the moderate postfermentative addition of oak wood byproducts to stabilize the color of wines and to provoke lower color modification along the time, producing color wines chromatically more stable for a better aging. In the case of double addition, the adsorption of the pigments during the maceration presents a stronger effect on the color than copigmentation and polymerization by cause of the copigments extracted from the woodEspaña, Ministerio de Economía y Competitividad AGL2017-84793-C

Estimation of Total Phenols, Flavanols and Extractability of Phenolic Compounds in Grape Seeds Using Vibrational Spectroscopy and Chemometric Tools

Near infrared hyperspectral data were collected for 200 Syrah and Tempranillo grape seed samples. Next, a sample selection was carried out and the phenolic content of these samples was determined. Then, quantitative (modified partial least square regressions) and qualitative (K-means and lineal discriminant analyses) chemometric tools were applied to obtain the best models for predicting the reference parameters. Quantitative models developed for the prediction of total phenolic and flavanolic contents have been successfully developed with standard errors of prediction (SEP) in external validation similar to those previously reported. For these parameters, SEPs were respectively, 11.23 mg g−1 of grape seed, expressed as gallic acid equivalents and 4.85 mg g−1 of grape seed, expressed as catechin equivalents. The application of these models to the whole sample set (selected and non-selected samples) has allowed knowing the distributions of total phenolic and flavanolic contents in this set. Moreover, a discriminant function has been calculated and applied to know the phenolic extractability level of the samples. On average, this discrimination function has allowed a 76.92% of samples correctly classified according their extractability level. In this way, the bases for the control of grape seeds phenolic state from their near infrared spectra have been stablished.España MINECO AGL2017-84793-C2España, Universidad de Sevilla VPPI-II.2, VPPI-II.

Multivariate analysis of sensory data of Vitis vinifera L. cv. Graciano during ripening. Correlation with the phenolic composition of the grape skins

The aim of this work was to evaluate sensory changes in grape skins during ripening and to obtain a correlation with their phenolic composition. Flavan-3-ols (monomers and dimers), prodelphinidins, hydroxybenzoic acids, hydroxycinnamic acids, anthocyanins and flavonols were determined by HPLC-DAD-MS. In addition, skin dilaceration, tannic intensity, astringency, acidity, aroma intensity (AI) and type of aroma were evaluated. Multivariate analysis showed the evolution of these samples during ripening and the relationship among sensory scores and phenolic composition of grapes skins. Skin dilaceration, type of aroma and to a lesser extent AI tend to increase during ripening. The contents in the phenolic compounds in grape skins present a similar pattern to the aforementioned sensory parameters. Nevertheless, tannic intensity, astringency, dryness and acidity present an opposite pattern which indicates a decrease of these sensory scores during ripening.Ministerio de Ciencia e Innovación AGL2008-05569-C02-01Consolider-Ingenio 2010 Programme CSD2007-0006

On the Use of Adaptive Flipped Classroom in the Nutrition and Food Science Subject. Second Part

En el presente capitulo se describe el ciclo de mejora en el aula (CIMA) desarrollado en la asignatura Nutrición y Bromatología del Grado en Farmacia de la Universidad de Sevilla. En este CIMA se ha aplicado el uso del aula invertida adaptativa por segunda vez en la misma asignatura. El CIMA ha tenido una buena acogida entre los alumnos y los resultados obtenidos son satisfactorios. Además, durante el desarrollo de esta mejora docente se han identificado varias características a mejorar en la actividad docente desarrollada y que serán tenidas en cuenta en el futuro.This chapter describes the Improvement Cycles in Classroom (ICIC) in the Nutrition and Food Science subject (degree in Pharmacy of the Universidad de Sevilla). The adaptive flipped classroom methodology has been applied for a second consecutive time. This ICIC has been well-accepted among the students and the obtained results are satisfactory. In addition, several characteristics to be improved in the teaching activity have been identified and will be considered in the future

Change in National Identification: a study of the Catalan case

Tesis doctoral inédita. Universidad Autónoma de Madrid, Facultad de Derecho. Departamento de Ciencias Políticas y Relaciones Internacionale

Feasibility Study on the Use of a Portable Micro Near Infrared Spectroscopy Device for the “in Vneyard” Screening of Extractable Polyphenols in Red Grape Skins

There is substantial variation in levels of extractable phenolic compounds of red grapes (Vitis vinifera L.). Therefore, it could be desirable to known the aforesaid parameter at least for each vine. Nowadays, interest has shifted toward the development of portable vis/NIR systems, innovation in optical system design and miniaturization for its friendly use directly in the field. Spectra of intact grapes and grapes skins were recorded at harvest time in two different vintages (2016 and 2017 respectively) using a portable micro NIR spectrophotometer (908–1676 nm). A number of chemometric approaches have been used for spectral interrogation and evaluation of the aforesaid device. Spectral data have been correlated with red grape skin extractable polyphenols (total phenolic, anthocyanins and flavanols) by modified partial least squares regression (MPLS) using a number of spectral pretreatments. Moreover, different statistics strategies have been performed to develop a qualitative analysis of the data (linear discriminant analysis, discriminant partial least square analyses and Pearson's similarity index). After an exhaustive analysis of the obtained results in two different seasons, it can be concluded that the use of the portable micro NIR device for the “in vineyard” screening of extractable polyphenols in red grape skins is hampered by a number of factors. Environmental and physiological conditions should be considered to evaluate and remove factors that hamper a good sorting the berries according to their extractable polyphenol contents.Ministerio de Economía y Competitividad AGL-2014-58486-C2, AGL-2017-84793-C2Universidad de Sevilla VPPI-II.2, VPPI-II.

Comparative study on the use of anthocyanin profile, color image analysis and near-infrared hyperspectral imaging as tools to discriminate between four autochthonous red grape cultivars from la Rioja (Spain)

Three independent methodologies were investigated to achieve the differentiation of red grapes from different grape varieties (Garnacha, Graciano, Mazuelo and Tempranillo) collected from five vineyards located in the D.O.Ca. Rioja. Anthocyanin chromatographic analysis, color image analysis and near infrared hyperspectral imaging were carried out for the grapes. Then, a Stepwise Linear Discriminant Analysis (SLDA) was developed for each data set in order to discriminate grapes according to their grape variety. As a result, using anthocyanin profile, color image analysis and near infrared hyperspectral imaging respectively, 88%, 54% and 100% of the samples were correctly classified in the internal validation process and 86%, 52% and 86% were correctly classified in the leave-one-out cross-validation proces

Sensory evaluation of bitterness and astringency sub-qualities of wine phenolic compounds: synergistic effect and modulation by aromas

[EN] Mouthfeel characteristics of wine phenolic compounds (catechin, epicatechin, coumaric acid, caffeic acid, protocatechuic acid and gallic acid) were evaluated by sensory analysis using a Labeled Magnitude Scale for rating the intensity of the perceived sensations. Synergisms on bitterness and on astringent sub-qualities were detected when the phenolic compounds were tested as mixtures in comparison to individual compounds, maintaining the total amount of stimulus constant in all tasted samples. Principal component analysis was applied to observe trends in the data and to indicate relationships between phenolic substances and sensory attributes. It allowed us to easily visualize the synergistic effect discussed above. To our knowledge, this is the first time that astringency synergism between phenolic compounds has been described. This research also shows that wine aromas may modulate the perception of the astringency. In this study, the addition of volatile compounds increased the intensity of the astringent perception of the flavanol solutions and also its persistence

Evaluation of sensory parameters of grapes using near infrared spectroscopy

[EN] Grape seed and skin sensory parameters are important characteristics in making decisions concerning the optimal harvest time and producing high-quality red wines. The potential of near infrared spectroscopy to determine several sensory parameters of seeds and skins was evaluated. Taste (sourness), texture (astringency, tannic intensity, dryness and hardness), visual (colour) and olfactory (intensity and type of aroma) attributes were considered. Calibration models were performed by modified partial least squares regression. The differences between sensory analysis and NIRS analysis in external validation were lower in the case of seeds; they were between 4.5% for hardness and 8.7% for colour. For the skins, differences in external validation were between 9.8% for tannic intensity and 13.7% for astringency. The results obtained show that NIRS technology has considerable potential for predicting the above sensory attributes