Desarrollo de preparados texturizantes Clean Label

Tesis por compendio[ES] Los consumidores preocupados por la salud, sostenibilidad y bienestar animal han aumentado en los últimos años. Por ello, las nuevas tendencias clean label y plant-based están en alza. Cada vez son más las empresas que quieren lanzar al mercado productos sin aditivos y conservantes, más naturales y menos procesados. Además, el interés por los productos puramente vegetales está creciendo, debido al aumento de población que quiere eliminar por completo el consumo de carne de su dieta o reducirlo. Para la elaboración de productos alimentarios es necesario el uso de aditivos, ya que estos no solo aseguran su inocuidad y alargan su vida útil, sino que también tienen funciones de texturizantes, espesantes y gelificantes. La elaboración de análogos de productos de origen animal (derivados cárnicos y otros como el queso) requiere del uso de este tipo de ingredientes para conseguir que el producto tenga una textura similar a los productos originales. Por ello, al igual que los aditivos y conservantes, en ocasiones estos productos no están bien vistos por los consumidores, que prefieren que sean lo más naturales posible. Sin embargo, existen ingredientes procedentes de las plantas con poder texturizante, gelificante y/o espesante, que podría ser utilizados con tal finalidad. Por todo ello, el objetivo de esta tesis doctoral fue la ampliación y modificación de la gama de preparados ofertados por la empresa Productos Pilarica S.A. en base a los criterios clean label para la elaboración de productos plant-based. Inicialmente se planteo un estudio sobre la visión general de los productos plant-based con etiqueta limpia por parte de diferentes grupos de consumidores (omnívoros, veganos, vegetarianos y flexitarianos). Los resultados obtenidos indicaron que la percepción de este tipo de productos era diferente en función de la dieta de los consumidores. Los omnívoros no diferenciaron entre los productos veganos y vegetarianos clean label y con etiqueta original; sin embargo, los consumidores que reducen o eliminan el consumo de carne y derivados percibieron los productos clean label de manera diferente a los productos con etiqueta original, prefiriendo los productos "más naturales". Además, se vio que esta población parece estar más concienciada con el medio ambiente. Seguidamente, se procedió a realizar una búsqueda de ingredientes vegetales naturales con poder texturizante, siendo los ingredientes seleccionados fibras alimentarias de diferente procedencia (fibra de guisante, fibra de patata, fibra de bambú, fibra de cítricos, tres tipos de fibras de Plantago ovata, y dos mezclas de fibras, una con bambú, psyllium y cítricos, y otra con guisante, caña de azúcar y bambú). Para conocer su capacidad texturizante se procedió a estudiar sus características tecno-funcionales y, especialmente, su capacidad de gelificación. Como resultados más relevantes se observó que las fibras procedentes de P. ovata o psyllium, formaban geles estables a concentraciones más bajas que las demás fibras, con o sin tratamiento por calor. Además, el tratamiento con calor aumentaba la dureza de estos geles. También se vio que el contenido en minerales como el hierro y la capacidad antioxidante de estas fue destacable. Una vez seleccionadas las fibras de P . ovata como principales texturizantes se procedió a la evaluación de estas en diferentes matrices alimentarias (untables y salchichas tipo Frankfurt). En ambas matrices se observó que la adición de psyllium, a diferentes concentraciones, aumentaba la firmeza y la consistencia de los productos. Se debe resaltar el uso de la fibra de psyllium PW (Plantago White), ya que, además de funcionar como texturizante, fue la que minimizó las diferencias de color con respecto a las muestras control.[CA] Els consumidors que es preocupen per la salut, sostenibilitat i benestar animal han augmentat en els últims anys. Per això, les noves tendències clean label i plant-based estan a l'alça. Cada vegada són més les empreses que volen llançar al mercat productes sense additius ni conservants, més naturals i menys processats. A més, l'interés pels productes purament vegetals està creixent, a causa de l'augment de població que vol eliminar per complet el consum de carn de la seua dieta, o reduir-lo. Per a l'elaboració de productes alimentaris és necessari l'ús d'additius, ja que aquests no tan sols asseguren la seua innocuïtat i allarguen la seua vida útil, sinó que també tenen funcions texturitzants, espessidores i gelificants. L'elaboració d'anàlegs de productes d'origen animal (derivats carnis o altres com el formatge) requerix l'ús d'aquests tipus d'ingredients per aconseguir que el producte tinga una textura semblant als productes originals; per això, com ocorre amb els additius i conservants, de vegades no estan ben mirats pels consumidors, els quals volen que els productes siguen el més natural possible. No obstant això, n'hi ha ingredients procedents de les plantes amb poder texturitzant, gelificant i/o espessidor, que podrien ser utilitzats amb aquesta finalitat. Per tot això, l'objectiu d'aquesta tesi doctoral va ser l'ampliació i modificació de la gamma de preparats oferits per l'empresa col·laboradora basant-se en els criteris clean label per a l'elaboració de productes plant- based. Inicialment es va plantejar un estudi sobre la visió general dels productes plant-based amb etiqueta neta per part de diferents grups de consumidors (omnívors, vegans, vegetarians i flexitarians). Els resultats obtinguts van indicar que la percepció d'aquest tipus de productes era diferent en funció de la dieta dels consumidors. Els omnívors no van diferenciar entre els productes vegans i vegetarians clean label i amb etiqueta original; no obstant això, els consumidors que reduïxen o eliminen el consum de carn i derivats van percebre els productes clean label de manera diferent als productes amb etiqueta original, preferint els productes "més naturals". A més, es va veure que aquesta població pareix estar més conscienciada amb el medi ambient. A continuació, es va procedir a realitzar una recerca d'ingredients vegetals naturals amb poder texturitzant, sent els ingredients seleccionats fibres alimentàries de diferent procedència (fibra de pésol, fibra de creïlla, fibra de bambú, fibra de cítrics, tres tipus de fibres de Plantago ovata, i dues mescles de fibres, una amb bambú, psyllium i cítrics, i una altra amb pésol, canya de sucre i bambú). Per a conéixer la seua capacitat texturitzant es va procedir a estudiar les seus característiques tècnic-funcionals i, especialment, la seua capacitat de gelificació. Com a resultats més rellevants es va observar que les fibres procedents de P. ovata o psyllium formaven gels estables a concentracions més baixes que les altres fibres, amb tractament amb calor o sense. A més, el tractament amb calor augmentava la duresa d'aquests gels. També es va veure que el contingut en minerals, com el ferro, i la capacitat antioxidant d'aquests va ser destacable. Una vegada seleccionades les fibres de P. ovata com a principals agents texturitzants es va procedir a l'avaluació d'aquestes en diferents matrius alimentàries (aliments d'untar i salsitxes tipus Frankfurt). A ambdues matrius es va observar que l'addició de psyllium a diferents concentracions augmentava la fermesa i la consistència dels productes. S'ha de ressaltar l'ús de la fibra de psyllium PW (Plantago White), ja que, a més de funcionar com texturitzant, va minimitzar les diferències de color respecte a les mostres control.[EN] Consumers concerned about health, sustainability and welfare have increased in recent years. For this reason, the new clean label and plant-based trends are on the rise. More and more companies want to launch products without additives and preservatives, more natural and less processed. In addition, the interest in purely vegetable products is growing, due to the increase population that wants to completely eliminate or reduce meat consumption from their diet. The use of additives is necessary for the formulation of food products since these not only ensure their safety and extend their useful life, but also have texturizing, thickening and gelling functions. The analogue elaboration of animal origin products (meat derivatives and others such as cheese) requires the use of this type of ingredients to ensure that the product has a texture similar to the original product. Therefore, as well as additives and preservatives, animal origin products sometimes are not well seen by consumers, who prefer these kinds of products to be as natural as possible. However, there are ingredients from plants with texturizing, gelling and/or thickening capacity, which could be used for this purpose. Therefore, the objective of this doctoral thesis was the expansion and modification of the range of preparations offered by the collaborated company based on the clean label criteria for the production of plant-based products. Initially, a study was proposed on the general vision of plant-based products with a clean label by different groups of consumers (omnivores, vegans, vegetarians and flexitarians). The results obtained indicated that the perception of this type of products was different depending on the diet of the consumers. Omnivores did not differentiate between clean label and original label vegan and vegetarian products. However, consumers who reduce or eliminate their consumption of meat and meat products perceived clean label products differently than products with the original label, preferring "more natural" products. In addition, it was seen that this population seems to be more aware of the environment. Next, a search was carried out for natural vegetable ingredients with texturizing power. The selected ingredients being food fibres from different sources (pea fibre, potato fibre, bamboo fibre, citrus fibre, three types of Plantago ovata fibres, and two fibre mixtures, one with bamboo, psyllium, and citrus, and the other with pea, sugarcane, and bamboo). In order to know its texturizing capacity, we proceeded to study their techno-functional characteristics and, especially, their gelling capacity. As more relevant results, it was observed that the fibres from P. ovata or psyllium more formed stable gels at lower concentrations than the other fibres, with or without heat treatment. Furthermore, heat treatment increased the hardness of these gels. It was also seen that the content of minerals such as iron and their antioxidant capacity was remarkable. Once the P. ovata fibres were selected as the main texturizers, they were evaluated in different food matrices (spreads and sausages). In both matrices it was observed that the addition of psyllium, at different concentrations, increased the firmness and consistency of the products. The use of psyllium fibre PW (Plantago White) should be highlighted, since, in addition to working as a texturizer, it was the one that minimized the colour differences with respect to the control samples.Noguerol Meseguer, AT. (2022). Desarrollo de preparados texturizantes Clean Label [Tesis doctoral]. Universitat Politècnica de València. https://doi.org/10.4995/Thesis/10251/183186TESISCompendi

Approximating fault detection linear interval observers using -order interval predictors

"This is the peer reviewed version of the following article:Meseguer, J., Puig, V., and Escobet, T. (2017) Approximating fault detection linear interval observers using ¿-order interval predictors. Int. J. Adapt. Control Signal Process., 31: 1040–1060., which has been published in final form at https://doi.org/10.1002/acs.2746. This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Self-Archiving."Interval observers can be described by an autoregressive-moving-average model while ¿-order interval predictors by a moving-average model. Because an autoregressive-moving-average (ARMA) model can be approximated by a moving-average model, this allows establishing the equivalence between interval observers and interval predictors. This paper deals with the fault detection application and focuses on the equivalence between the ¿-orderintervalpredictorsand the interval observers from the point of view of the fault detection performance. The paper also proves that it is possible to obtain an equivalent ¿ - order interval predictor for a given interval observer with the same fault detection properties by the appropriate selection of the ¿ - order. A condition for selecting the minimal order that provides the ¿ - order interval predictor equivalent to a given interval observer is derived. Moreover, because the wrapping effect could be avoided by tuning properly the interval observer, we can find an equivalent ¿ - order interval predictor such that it also avoids the wrapping effect. Finally, an example based on an industrial servo actuator will be used to illustrate the derived results. Copyright © 2016 John Wiley & Sons, Ltd.Peer ReviewedPostprint (author's final draft

Comparison of biopreservatives obtained from a starter culture of Pediococcus acidilactici by different techniques

[EN] Due to the increase by consumers of healthy products, the exploration of natural antimicrobial compounds has been promoted through the use of by-products of lactic acid bacteria. Therefore, the aim of this research was to obtain an antimicrobial powder (cell free) by freeze-drying (FD) and spray-drying (SD) from the microbial stabilisation (filtration or partial purification) of a Pediococcus acidilactici fermentation broths. The antimicrobial activity of these powders was quantified, in vitro, against Listeria innocua CECT 4032 as a target microorganism. The physicochemical properties tested on these powders were water content, hygroscopicity, water activity, porosity, colour and solubility. As results, microbiological stabilisation is potentially better to perform a partial purification since the antimicrobial capacity against L. innocua CECT 4032 is higher than with filtration. On the other hand, SD is the best technique to obtain the powder, since it obtains a better productivity with a lower cost and also a more stable powder during storage.Noguerol-Meseguer, AT.; Igual Ramo, M.; Pagán Moreno, MJ. (2021). Comparison of biopreservatives obtained from a starter culture of Pediococcus acidilactici by different techniques. Food Bioscience. 42:1-7. https://doi.org/10.1016/j.fbio.2021.101114S174

The effect of psyllium (Plantago ovata Forsk) fibres on the mechanical and physicochemical characteristics of plant-based sausages

[EN] Psyllium is a source of natural dietary fibre with recognised health benefits that can be used as a hydrocolloid with functional food applications. The purpose of this study was to determine the effect of different levels of Plantago ovata fibres in plant-based sausages on their composition, physicochemical, and mechanical properties. Proximate composition was studied. Water activity (a(w)), water release, pH, colour measurement, texture profile analysis (TPA), and Warner-Bratzler Shear Force (WBSF) were determined to establish the physicochemical and textural properties of sausages. A plant-based sausages microstructure study and a sensory study were carried out to better understand conformation and to determine their acceptance. The results showed that sausages had high ash and carbohydrate contents but, above all, a low-fat content. The use of psyllium increased water-holding capacity. The results also indicated that employing Plantago ovata white (PW) fibre can minimise mechanical problems and reduce colour changes. However, PW fibre showed less retained water, which was why chickpea starch further developed and was more gelatinised. At the same time, the plant-based sausages with PW fibre obtained the best overall score with the fewest colour changes in the sensory evaluation. Nevertheless, further studies are recommended to improve the texture and acceptability of these plant-based sausages.The authors acknowledge the financial support of the Generalitat Valenciana (programme FDEGENT 2018) and the company Productos Pilarica S.A. (Paterna, Spain).Noguerol-Meseguer, AT.; Larrea Santos, V.; Pagán Moreno, MJ. (2022). The effect of psyllium (Plantago ovata Forsk) fibres on the mechanical and physicochemical characteristics of plant-based sausages. European Food Research and Technology. 248(10):2483-2496. https://doi.org/10.1007/s00217-022-04063-2248324962481

Mesenchymal dental stem cells in regenerative dentistry

In the last decade, tissue engineering is a field that has been suffering an enormous expansion in the regenerative medicine and dentistry. The use of cells as mesenchymal dental stem cells of easy access for dentist and oral surgeon, immunosuppressive properties, high proliferation and capacity to differentiate into odontoblasts, cementoblasts, osteoblasts and other cells implicated in the teeth, suppose a good perspective of future in the clinical dentistry. However, is necessary advance in the known of growth factors and signalling molecules implicated in tooth development and regeneration of different structures of teeth. Furthermore, these cells need a fabulous scaffold that facility their integration, differentiation, matrix synthesis and promote multiple specific interactions between cells. In this review, we give a brief description of tooth development and anatomy, definition and classification of stem cells, with special attention of mesenchymal stem cells, commonly used in the cellular therapy for their trasdifferentiation ability, non ethical problems and acceptable results in preliminary clinical trials. In terms of tissue engineering, we provide an overview of different types of mesenchymal stem cells that have been isolated from teeth, including dental pulp stem cells (DPSCs), stem cells from human exfoliated deciduous teeth (SHEDs), periodontal ligament stem cells (PDLSCs), dental follicle progenitor stem cells (DFPCs), and stem cells from apical papilla (SCAPs), growth factors implicated in regeneration teeth and types of scaffolds for dental tissue regeneration

Cyclophilins A and B oppositely regulate renal tubular epithelial cell phenotype

Altres ajuts: E.S. and M.D. were supported by the generous contribution of Asdent Patients Association. This work was supported in part by grants from Ministerio de Ciencia e Innovación, the Fundación Senefro (SEN2019 to A.M.), and Red de Investigación Renal REDinREN (12/0021/0013). K.A.N. is supported by National Institutes of Health (NIH) DK 47060. A.M. group holds the Quality Mention from the Generalitat de Catalunya.Restoration of kidney tubular epithelium following sublethal injury sequentially involves partial epithelial-mesenchymal transition (pEMT), proliferation, and further redifferentiation into specialized tubule epithelial cells (TECs). Because the immunosuppressant cyclosporine-A produces pEMT in TECs and inhibits the peptidyl-prolyl isomerase (PPIase) activity of cyclophilin (Cyp) proteins, we hypothesized that cyclophilins could regulate TEC phenotype. Here we demonstrate that in cultured TECs, CypA silencing triggers loss of epithelial features and enhances transforming growth factor β (TGF β)-induced EMT in association with upregulation of epithelial repressors Slug and Snail. This pro-epithelial action of CypA relies on its PPIase activity. By contrast, CypB emerges as an epithelial repressor, because CypB silencing promotes epithelial differentiation, prevents TGF β -induced EMT, and induces tubular structures in 3D cultures. In addition, in the kidneys of CypB knockout mice subjected to unilateral ureteral obstruction, inflammatory and pro-fibrotic events were attenuated. CypB silencing/knockout leads to Slug, but not Snail, downregulation. CypB support of Slug expression depends on its endoplasmic reticulum location, where it interacts with calreticulin, a calcium-buffering chaperone related to Slug expression. As CypB silencing reduces ionomycin-induced calcium release and Slug upregulation, we suggest that Slug expression may rely on CypB modulation of calreticulin-dependent calcium signaling. In conclusion, this work uncovers new roles for CypA and CypB in modulating TEC plasticity and identifies CypB as a druggable target potentially relevant in promoting kidney repair

Implantación de una Clínica jurídica pro bono en los estudios de la Facultad de Derecho de la Universidad Complutense

Fac. de DerechoFALSEsubmitte

Los docentes como mediadores activos en la adaptación del alumnado al contexto universitario

Entendemos la mediación como una forma de resolver conflictos con la ayuda de una tercera persona imparcial, el mediador. El mediador no es juez, no impone soluciones ni opina sobre quién tiene la verdad, lo que busca es satisfacer las necesidades de las partes en conflicto, regulando el proceso de comunicación y conduciéndolo hacia una posible solución. En ocasiones ejercemos como mediadores al tiempo que realizamos nuestras funciones como docentes y tutores en el proceso de aprendizaje, pero no siempre somos conscientes de todo lo que esta labor implica. La experiencia vivida en la Facultad de Educación nos ha permitido reflexionar acerca de lo que ha supuesto para los diferentes agentes implicados y de las competencias que se han tenido que poner en juego para abordar de forma adecuada una situación excepcional. La investigación se ha realizado por el equipo que constituye la red: la Mediadora de la Facultad, docentes con un perfil de una actitud flexible y un grupo de alumnas de diferentes cursos. El proceso nos ha derivado hacia la búsqueda de delimitación de funciones, estrategias de gestión y propuestas de actuación en pro de la optimización del proceso mediador que propicie la adaptación al entorno universitario

Review of strategies for MRI based reconstruction of endocavitary and interstitial applicators in brachytherapy of cervical cancer

Brachytherapy plays an essential role in the curative intent management of locally advanced cervical cancer. The introduction of the magnetic resonance (MR) as a preferred image modality and the development of new type of applicators with interstitial components have further improved its benefits.The aim of this work is to review the current status of one important aspect in the cervix cancer brachytherapy procedure, namely catheter reconstruction.MR compatible intracavitary and interstitial applicators are described. Considerations about the use of MR imaging (MRI) regarding appropriate strategies for applicator reconstruction, technical requirements, MR sequences, patient preparation and applicator commissioning are included.It is recommendable to perform the reconstruction process in the same image study employed by the physician for contouring, that is, T2 weighted (T2W) sequences. Nevertheless, a clear identification of the source path inside the catheters and the applicators is a challenge when using exclusively T2W sequences. For the intracavitary component of the implant, sometimes the catheters may be filled with some substance that produces a high intensity signal on MRI. However, this strategy is not feasible for plastic tubes or titanium needles, which, moreover, induce magnetic susceptibility artifacts. In these situations, the use of applicator libraries available in the treatment planning system (TPS) is useful, since they not only include accurate geometrical models of the intracavitary applicators, but also recent developments have made possible the implementation of the interstitial component. Another strategy to improve the reconstruction process is based on the incorporation of MR markers, such as small pellets, to be used as anchor points.Many institutions employ computed tomography (CT) as a supporting image modality. The registration of CT and MR image sets should be carefully performed, and its uncertainty previously assessed. Besides, an important research work is being carried out regarding the use of ultrasound and electromagnetic tracking technologies

KAP Degradation by Calpain Is Associated with CK2 Phosphorylation and Provides a Novel Mechanism for Cyclosporine A-Induced Proximal Tubule Injury

The use of cyclosporine A (CsA) is limited by its severe nephrotoxicity that includes reversible vasoconstrictor effects and proximal tubule cell injury, the latter associated whith chronic kidney disease progression. The mechanisms of CsA-induced tubular injury, mainly on the S3 segment, have not been completely elucidated. Kidney androgen-regulated protein (KAP) is exclusively expressed in kidney proximal tubule cells, interacts with the CsA-binding protein cyclophilin B and its expression diminishes in kidneys of CsA-treated mice. Since we reported that KAP protects against CsA toxicity in cultured proximal tubule cells, we hypothesized that low KAP levels found in kidneys of CsA-treated mice might correlate with proximal tubule cell injury. To test this hypothesis, we used KAP Tg mice developed in our laboratory and showed that these mice are more resistant to CsA-induced tubular injury than control littermates. Furthermore, we found that calpain, which was activated by CsA in cell cultures and kidney, is involved in KAP degradation and observed that phosphorylation of serine and threonine residues found in KAP PEST sequences by protein kinase CK2 enhances KAP degradation by calpain. Moreover, we also observed that CK2 inhibition protected against CsA-induced cytotoxicity. These findings point to a novel mechanism for CsA-induced kidney toxicity that might be useful in developing therapeutic strategies aimed at preventing tubular cell damage while maintaining the immunosuppressive effects of CsA