Development and understanding of Pt-based catalysts supported on transition metal carbides for polymer electrolyte fuel cells

The consumption of energy has increased in the last decades due to the industrial development and to a population growth. Consequently, the emissions of gases responsible for the Greenhouse effect are increasing and thus the Global temperature as well. For this reason, our society is pushing to find alternative energy generators. Polymer electrolyte fuel cells (PEFC) are emerging as a potential candidate to replace common energy generators due to its special features. The wide commercialization of Polymer electrolyte fuel cell technology is limited for some factors as the cost and durability of the device. The cost of PEFC is high because Pt is used as the catalysts. Also, the degradation of the catalyst at operation conditions leading in a failure of the device is another limiting factor. For that reason, the development of alternative materials is the key for a wide commercialization of PEFC. In order to develop novel catalysts, a novel methodology to understand the degradation mechanism has been developed, combining cyclic voltammetry and X-ray fluorescence (XRF). For the validation of the methodology, unsupported Pt nanoparticles and Pt nanoparticles supported on TaC (Pt/TaC) were used. Pt/TaC showed a mass activity improvement and a considerable stability. On the basis of these results, a series of transition metal carbides (TMC) with high surface area were synthesised: VC, NbC and TaC. Pt nanoparticles were dispersed on the TMC (Pt/TMC) and the resulting catalysts were physically characterized. Also, the stability and mass activity of the Pt/TMC catalysts was assessed. Pt/NbC was the most stable catalyst under oxidative conditions and it presented an improvement of the mass activity. In order to tackle the other problem of the PEFC, Pt-alloys with transition metal have been studied for reducing the cost. PtCo nanoparticles were synthesised and characterized and then they were dispersed on NbC. The resulting catalyst, PtCo/NbC was characterized and its stability was tested. PtCo/NbC was more durable and catalytically active than the commercial Pt/C catalysts

Proyecto de bodega para mezclas y almacén más un edificio anexo en el Polígono de Ampliación El Romeral en Requena (Valencia)

[ES] El presente Proyecto Final de Máster, de la titulación Máster Universitario en Ingeniería Agronómica, trata sobre el diseño y dimensionado de una Bodega para Mezclas de vino y Almacén más un Edificio Anexo en el Polígono de Ampliación El Romeral en Requena (Valencia). La Bodega para Mezclas y Almacén se abordará a través del estudio de unos planos de 1918 realizados por Monzó, José María, para una bodega de la época, a partir de los cuales se plantea su actual reconstrucción y modernización, objeto del presente proyecto. Está constituida por una estructura portante de pórticos de hormigón armado, a base de pilares cuadrados que facilitan la integración de su distribución interior. A su vez, poseerá una estructura triangulada de cubierta en celosía, ejecutada por perfilería de acero. Las dimensiones en planta de la Bodega serán 29 m de ancho y 43 m de largo, con una altura a cornisa de 4,57 m y 10,21 m en cumbrera. Su interior incluye una planta baja utilizada como zona de paso y un sótano para almacenar las barricas. Ambos comunicados por una escalera y un montacargas. Por otro lado, la Bodega poseerá un Edificio Anexo, de nueva ejecución, y estará constituida por una estructura portante de pórticos de hormigón armado, a base de pilares cuadrados que facilitan la distribución interior y vigas planas. El pórtico se arriostrará mediante zunchos y nervios. Además, poseerá una cubierta plana ejecutada a través de un forjado unidireccional de semiviguetas pretensadas y bovedillas de hormigón. Las dimensiones en planta del Edificio Anexo son 16 m de ancho y 20,4 m de largo y una altura de 4,30 m. La distribución interior, a una planta, permite incluir los siguientes elementos: - Vestíbulo y recepción. - Despacho. - Cocina. - Sala de catas. - Almacén para diversos usos. - Sala audiovisual. - Aseo de hombres y aseo de mujeres y minusválidos. - Zonas de paso. Todas las dimensiones se adecuan a las Normas Urbanísticas del Plan Parcial del Polígono. Como base de cálculo se utilizará la Instrucción Española del Hormigón Estructural (EHE-08) y la Instrucción de Acero Estructural (EAE) Será de obligado cumplimiento las especificaciones recogidas en los Documentos Básicos del Código Técnico de la Edificación (CTE). Este proyecto poseerá todos los sistemas de servicio necesarios. Los apartados que incluirá el proyecto son la memoria y sus anejos, los planos, el pliego de condiciones, el presupuesto y el estudio de seguridad y salud.[EN] The following Master Final Proyect from the Universitary Master degree in Agronomy Engineering is about the design and measuring of a Wine Cellar for Mixes wine and Storing, besides a Building Attached in the Expansion Area “El Romeral” in Requena (Valencia). The Wine Cellar for Mixes and Storing will be tackled through the studying of some 1918 plans made by Monzó, Jose María, for a wine cellar of the period, from which it is considered it´s total reconstruction and modernization, goal of the present proyect. It´s constituted by a structure that has reinforced concrete porchs based on squared pillars that ease the integration of it´s inner distribution. On the other hand, it will have a triangulate structure as a lattice cover, executed by steel profiles. The Wine Cellar´s floor dimensions will be 29 m in width and 43 m long, with a 4,57 m height to the cornice and 10,21 m in ridge. It´s inner includes a down floor used as a walkway and a cellar to store the wine barrels. Both of them connected by a stairway and a service lift. What´s more, the Wine Cellar will include an Attached Building that will be constituted by a structure that will have reinforced concrete porchs based on squire pillars that will ease the inner distribution and plain girders. The porch will be held by bands and nerves. Moreover, it will count with a plain cover made by an unidireccional forge from prestressed joists and concrete vaults. The Attached Building´s floor dimensions are 16 m in width and 20,4 m long with a 4,30 m height. The inner distribution allows to include the following elements: - Lobby and reception - Office - Kitchen - Tasting room - Warehouse for various uses - Audiovisual room - Bathroom for men, women and disabled. - Walkway All the dimensions adjust to Urban Planning Rules of the Partial Plan of the Polygon. As a calculation basis, it will be used the Spanish Instruction of Structural Concrete (EHE-08) and the Structural Steel Instruction (EAE). This proyect will count with all the necessary service sistems. The specifications set out in the Basic Documents of the Technical Building Code. The sections included in the project will be the memory and it´s attachments, the plans, conditions, Budget and the security and health study.Hernández Monzó, J. (2017). Proyecto de bodega para mezclas y almacén más un edificio anexo en el Polígono de Ampliación El Romeral en Requena (Valencia). http://hdl.handle.net/10251/80294.TFG

Proyecto de nave almacén agrícola en el polígono del Romeral en Requena (Valencia)

[ES] El presente proyecto final de grado de la titulación Grado en Ingeniería Agroalimentaria y del Medio Rural, trata sobre la ejecución de las obras de una nave para almacenamiento de maquinaria agrícola. La nave será de estructura de acero con pórticos a dos aguas. Las dimensiones en planta de la misma aproximadamente será de 15m de ancho x 30m de largo (450 m2 construidos), con una altura de cornisa de 7,3m y 9m en cumbrera. Se adecúan las dimensiones a las Normas Urbanísticas del Plan Parcial del Polígono. Además las dimensiones de la nave permiten almacenar eficientemente la maquinaria y aperos para una explotación agrícola. En su interior se incluye: - Almacenes para maquinaria y aperos de labranza. - Almacén de fitosanitarios. - Taller. - Despacho - Aseo y vestuario. - Espacio para almacén de otros usos. Los apartados que incluirá el proyecto son la memoria y sus anejos, los planos, el pliego de condiciones, el presupuesto y el estudio de seguridad y salud. Se utilizarán como base de los cálculos la Instrucción de Acero Estructural (EAE), complementados con la utilización de los Eurocódigos (EC-1, EC-3) en aquellos aspectos que se encuentren en ellos más adecuados. Será obligado el cumplimiento de las especificaciones recogidas en los Documentos Básicos del Código Técnico de la Edificación (CTE): Real Decreto 314/2006, de 17/03/2006, del Ministerio de la Vivienda (BOE 28/03/2006), y en especial el DB-SE-A (Seguridad estructural. Acero) ya que en el capítulo 1 Generalidades, apartado 1.1 Ámbito de aplicación y consideraciones precias se dice: 1. Este DB se destina a verificar la seguridad estructural de los elementos metálicos realizados con acero en edificación. No se contemplan, por tanto, aspectos propios de otros campos de la construcción (puentes, silos, chimeneas, antenas, tanques, etc.).Tampoco se tratan aspectos relativos a elementos que, por su carácter específico, requieren consideraciones especiales. 2. Este DB se refiere únicamente a la seguridad en condiciones adecuadas de utilización, incluidas los aspectos relativos a la durabilidad, de acuerdo con el DB-SE. La satisfacción de otros requisitos (aislamiento térmico, acústico, resistencia al fuego) quedan fuera de su alcance. Los aspectos relativos a la fabricación, montaje, control de calidad, conservación y mantenimiento se tratan, exclusivamente, en la medida necesaria para indicar las exigencias que se deben cumplir en concordancia con las hipótesis establecidas en el proyecto de edificación. En este proyecto se obviaran los sistemas de servicio (instalación de fontanería, saneamiento, electricidad, ventilación, audiovisual, de protección e instalación solar para ACS) y se centrará en el cálculo de la estructura de acero, en los materiales empleados para la construcción y en la distribución de la nave.[EN] This final project of the Agricultural Engineering and Rural Environment degree, deals with the execution of a industrial unit for agricultural machinery storage construction. The industrial unit will be of steel structure with gabled arcades. The floor dimensions will be, approximately, of 15 m wide x 30 m long (450 m2 built), with a cornice height of 7,3 m and 9 m in top. The dimensions observe the Partial Zone Plan’s Urban Regulations. In addition, the dimensions of the industrial unit allow efficiently machinery and farming tools storage for an agricultural use. It’s included inside: - Machinery and farming tools storage. - Phytosanitary storage. - Garage. - Studio. - Toilet and changing room. - Other applications storage. The sections included in the present project are: memory and its attached documents, blueprints, bid specifications, budget and health and safety study. The Structural Steel Instruction, complemented by the use of the Eurocodes (EC-1, EC-3) will be used as the basis for the calculations in those areas that are most suitable for them. The compliance with the specifications contained in the Basic Documents of the Technical Building Code will be mandatory: Royal Decree 314/2006, of 17/03/2006, from the Hosuing Ministry (BOE 28/03/2006), and specially the DB- SE – A (Estructural Security. Steel.), given that the following is stated in the Chapter 1, paragraph 1.1, Scope and considerations: 1. This DB is intended to verify the structural safety of the metallic elements made of steel. Therefore, it doesn’t cover other construction fields (bridges, silos, chimneys, antennas, tanks, etc.). Nor related aspects of elements which, due to its specific nature, require special considerations. 2. This DB refers only to safety in the proper conditions of use, including those related to durability aspects, according to the DB-SE. The observance of other requirements (thermal insulation, acoustic, fire resistance) is outside its scope. Manufacture, assembly, quality control, conservation and maintenance aspects are treated only to the extent necessary to indicate the requirements that must be observed in accordance with the assumptions made in the building project. In this project the system services will be omitted (plumbing, sanitation, electricity, ventilation, audiovisual, protection and solar system for ACS) and it will focus on the calculation of the steel structure, used materials for its construction and in the industrial unit’s distribution.Hernández Monzó, J. (2015). Proyecto de nave almacén agrícola en el polígono del Romeral en Requena (Valencia) http://hdl.handle.net/10251/56441.TFG

Effect of Temperature on 3D Printing of Commercial Potato Puree

[EN] The temperature and composition of food, during the printing process, maybe a key factor impacting on rheological properties. Currently, there is no evidence of authors analysing the effect of printing temperature on the characteristics of final products. The aim of this paper was to study the printability of potato puree when affected by printing variables, such as printing temperature and the composition of the potato puree. The printing temperature was studied at 10 degrees C, 20 degrees C and 30 degrees C, and the effect of the product composition on the printability was studied by analysing the rheological and textural properties. Viscosity-temperature profiles, flow curves and dynamic oscillation frequency analysis of potato puree were some of the techniques used in rheology analysis. Forward extrusion assays of formulated potato puree were used to study the compression force in the 3D printer. Results showed the formulation with higher content of dehydrated potato puree (38g of dehydrated potato puree in 250mL of whole milk) at a temperature of 30 degrees C were the most stable. The printability increase with the amount of the consistency index and the reduction of behaviour index. The mean force from extrusion test was correlated with printability but the effect of temperature did not help define this parameter.Martínez Monzó, J.; Cárdenas, J.; García-Segovia, P. (2019). Effect of Temperature on 3D Printing of Commercial Potato Puree. Food Biophysics. 14(3):225-234. https://doi.org/10.1007/s11483-019-09576-0S225234143G. Ares, A. Giménez, A. Gámbaro, Instrumental methods to characterize nonoral texture of dulce de leche. J. Texture Stud. 37(5), 553–567 (2006). https://doi.org/10.1111/j.1745-4603.2006.00068.xS. Bhattacharya, N. Vasudha, K.S. Krishna Murthy, Rheology of mustard paste: A controlled stress measurement. J. Food Eng. 41(3), 187–191 (1999). https://doi.org/10.1016/S0260-8774(99)00102-8F. Chuanxing, W. Qi, L. Hui, Z. Quancheng, M. Wang, Effects of pea protein on the properties of potato starch-based 3D printing materials. Int. J. Food Eng. 14(3), 1–10 (2018). https://doi.org/10.1515/ijfe-2017-0297I. Dankar, M. Pujolà, F. El Omar, F. Sepulcre, A. Haddarah, Impact of mechanical and microstructural properties of potato puree-food additive complexes on extrusion-based 3D printing. Food Bioprocess Technol. 11(11), 2021–2031 (2018). https://doi.org/10.1007/s11947-018-2159-5A. Derossi, R. Caporizzi, D. Azzollini, C. Severini, Application of 3D printing for customized food. A case on the development of a fruit-based snack for children. J. Food Eng. 220, 65–75 (2018). https://doi.org/10.1016/j.jfoodeng.2017.05.015F.C. Godoi, S. Prakash, B.R. Bhandari, 3d printing technologies applied for food design: Status and prospects. J. Food Eng. 179, 44–54 (2016). https://doi.org/10.1016/j.jfoodeng.2016.01.025C.A. Hamilton, G. Alici, M. in het Panhuis, 3D printing vegemite and marmite: Redefining “breadboards”. J. Food Eng. 220, 83–88 (2018). https://doi.org/10.1016/j.jfoodeng.2017.01.008S. Holland, T. Foster, W. MacNaughtan, C. Tuck, Design and characterisation of food grade powders and inks for microstructure control using 3D printing. J. Food Eng. 220, 12–19 (2018). https://doi.org/10.1016/j.jfoodeng.2017.06.008H.W. Kim, H. Bae, H.J. Park, Classification of the printability of selected food for 3D printing: Development of an assessment method using hydrocolloids as reference material. J. Food Eng. 215, 23–32 (2017). https://doi.org/10.1016/j.jfoodeng.2017.07.017C. Le Tohic, J.J. O’Sullivan, K.P. Drapala, V. Chartrin, T. Chan, A.P. Morrison, et al., Effect of 3D printing on the structure and textural properties of processed cheese. J. Food Eng. 220, 56–64 (2018). https://doi.org/10.1016/j.jfoodeng.2017.02.003M. Lille, A. Nurmela, E. Nordlund, S. Metsä-Kortelainen, N. Sozer, Applicability of protein and fiber-rich food materials in extrusion-based 3D printing. J. Food Eng. 220, 20–27 (2018). https://doi.org/10.1016/j.jfoodeng.2017.04.034H. Lipson, M. Kurman, Fabricated: The New World of 3D Printing (John Wiley and Sons, Inc, New York, 2013)J.I. Lipton, Printable food: The technology and its application in human health. Curr. Opin. Biotechnol. 44, 198–201 (2017). https://doi.org/10.1016/j.copbio.2016.11.015Z. Liu, M. Zhang, B. Bhandari, Y. Wang, 3D printing: Printing precision and application in food sector. Trends Food Sci. Technol. 69, 83–94 (2017a, September). https://doi.org/10.1016/j.tifs.2017.08.018Liu, Z., Zhang, M., Bhandari, B., & Yang, C. (2017b). Impact of Rheological Properties of Mashed Potatoes on 3D Printing. https://doi.org/10.1016/j.jfoodeng.2017.04.017Z. Liu, M. Zhang, B. Bhandari, C. Yang, Impact of rheological properties of mashed potatoes on 3D printing. J. Food Eng. 220, 76–82 (2018a). https://doi.org/10.1016/j.jfoodeng.2017.04.017Z. Liu, M. Zhang, C.h. Yang, Dual extrusion 3D printing of mashed potatoes/strawberry juice gel. Lwt 96(February), 589–596 (2018b). https://doi.org/10.1016/j.lwt.2018.06.014S. Mantihal, S. Prakash, F.C. Godoi, B. Bhandari, Optimization of chocolate 3D printing by correlating thermal and flow properties with 3D structure modeling. Innovative Food Sci. Emerg. Technol. 44(September), 21–29 (2017). https://doi.org/10.1016/j.ifset.2017.09.012F. Ronda, S. Pérez-Quirce, A. Angioloni, C. Collar, Impact of viscous dietary fibres on the viscoelastic behaviour of gluten-free formulated rice doughs: A fundamental and empirical rheological approach. Food Hydrocoll. 32(2), 252–262 (2013). https://doi.org/10.1016/j.foodhyd.2013.01.014C. Severini, A. Derossi, D. Azzollini, Variables affecting the printability of foods: Preliminary tests on cereal-based products. Innov. Food Sci. Emerg. Technol. 38, 281–291 (2016). https://doi.org/10.1016/j.ifset.2016.10.001C. Severini, A. Derossi, I. Ricci, R. Caporizzi, A. Fiore, Printing a blend of fruit and vegetables. New advances on critical variables and shelf life of 3D edible objects. J. Food Eng. 220, 89–100 (2018). https://doi.org/10.1016/j.jfoodeng.2017.08.025J.R. Stokes, J.H. Telford, Measuring the yield behaviour of structured fluids. J. Non-Newtonian Fluid Mech. 124(1–3 SPEC. ISS), 137–146 (2004). https://doi.org/10.1016/j.jnnfm.2004.09.001J. Sun, Z. Peng, W. Zhou, J.Y.H. Fuh, G.S. Hong, A. Chiu, A review on 3D printing for customized food fabrication. Procedia Manufacturing 1, 308–319 (2015). https://doi.org/10.1016/j.promfg.2015.09.057J. Sun, W. Zhou, L. Yan, D. Huang, L.y. Lin, Extrusion-based food printing for digitalized food design and nutrition control. J. Food Eng. 220, 1–11 (2018). https://doi.org/10.1016/j.jfoodeng.2017.02.028F. Yang, M. Zhang, B. Bhandari, Recent development in 3D food printing. Crit. Rev. Food Sci. Nutr. 57(14), 3145–3153 (2017). https://doi.org/10.1080/10408398.2015.1094732F. Yang, M. Zhang, B. Bhandari, Y. Liu, Investigation on lemon juice gel as food material for 3D printing and optimization of printing parameters. LWT Food Sci. Technol. 87, 67–76 (2018). https://doi.org/10.1016/j.lwt.2017.08.054M. Zhang, A. Vora, W. Han, R.J. Wojtecki, H. Maune, A.B.A. Le, et al., Dual-responsive hydrogels for direct-write 3D printing. Macromolecules 48(18), 6482–6488 (2015). https://doi.org/10.1021/acs.macromol.5b01550L. Zhang, Y. Lou, M.A.I. Schutyser, 3D printing of cereal-based food structures containing probiotics. Food Struct. 18(August), 14–22 (2018). https://doi.org/10.1016/j.foostr.2018.10.00

La sombra de la gentrificación en el barrio del Cabanyal : amenazas y oportunidades

Desde esta investigación se pretende abordar el contexto del barrio del Cabanyal tras la suspensión del PEPRI, para realizar un análisis actualizado de la situación y así acometer una valoración crítica centrada en torno al proceso urbano de la gentrificación, las posibilidades de que se dé este proceso y de qué herramientas podemos disponer para evitarlo en el barrio del Cabanyal.The objective of this research is to reflect on the context of the Cabanyal neighbourhood after the suspension of the PEPRI and to perform an updated analysis of the situation in order to undertake a critical assessment focused on the process of urban gentrification, considering possibilities of this process to happen and having tools available to avoid it in the Cabanyal neighbourhood.Des de aquesta investigaciò es pretén abordar el context del barri del Cabanyal tras la suspensió del PEPRI, per realitzar un anàlisi actualitzat de la situació i poder escometre una valoració crítica centrada al voltant del procés urbá de la gentrificació, les possibilitats de que es done aquest procés i de quines eines podem disposar per evitar-ho en el barri del CabanyalBallester Monzó, EJ. (2016). La sombra de la gentrificación en el barrio del Cabanyal : amenazas y oportunidades. http://hdl.handle.net/10251/81279.TFG

Physicochemical Properties and Consumer Acceptance of Bread Enriched with Alternative Proteins

[EN] A projected global population growth by 2050 and climate change crises have led to increasing demand in edible protein sources; thus, scientific research and food industries are searching for alternatives. In this study, we investigated the incorporation of plant- and insect-based protein sources in wheat-based formulations. The Alveographic properties of dough and the eects on bread physicochemical and sensory characteristics were analysed. Including pea protein or insect powder improved the nutritional value, increasing protein content, but influenced the dough and bread properties. Pea protein significantly increased the dough extensibility (L), tenacity (P), and their ratio (P/L) in dough with insect blends and the control. Bread texture properties were significantly affected by the addition of pea and insect flour. Higher amounts of pea protein incorporation increased hardness values and showed a mean cell area lower than the control bread. Crust colour analysis showed significant dierences concerning the control bread, while crumb colour was aected by the flour colour. Word association analysis showed insect bread was associated with an emotional dimension, wheat bread was linked with ¿tradition¿, and pea bread was associated with "fruit and vegetable".This research received funding by Centre for Development Cooperation, Universitat Politecnica de Valencia throughout the ADSIDEO 2018-2020 projects.García-Segovia, P.; Igual Ramo, M.; Martínez-Monzó, J. (2020). Physicochemical Properties and Consumer Acceptance of Bread Enriched with Alternative Proteins. Foods. 9(7):1-22. https://doi.org/10.3390/foods9070933S12297McMichael, A. J. (2001). Impact of climatic and other environmental changes on food production and population health in the coming decades. Proceedings of the Nutrition Society, 60(2), 195-201. doi:10.1079/pns200090Song, X., Perez-Cueto, F., & Bredie, W. (2018). Sensory-Driven Development of Protein-Enriched Rye Bread and Cream Cheese for the Nutritional Demands of Older Adults. Nutrients, 10(8), 1006. doi:10.3390/nu10081006World Report on Ageing and Health World Report and Ageing on Healthhttps://www.who.int/ageing/events/world-report-2015-launch/en/Karagounis, L. G., Volterman, K. A., Breuillé, D., Offord, E. A., Emady-Azar, S., & Moore, D. R. (2018). Protein Intake at Breakfast Promotes a Positive Whole-Body Protein Balance in a Dose-Response Manner in Healthy Children: A Randomized Trial. The Journal of Nutrition, 148(5), 729-737. doi:10.1093/jn/nxy026Wallace, T. C., & Frankenfeld, C. L. (2017). Dietary Protein Intake above the Current RDA and Bone Health: A Systematic Review and Meta-Analysis. Journal of the American College of Nutrition, 36(6), 481-496. doi:10.1080/07315724.2017.1322924Jäger, R., Kerksick, C. M., Campbell, B. I., Cribb, P. J., Wells, S. D., Skwiat, T. M., … Antonio, J. (2017). International Society of Sports Nutrition Position Stand: protein and exercise. Journal of the International Society of Sports Nutrition, 14(1). doi:10.1186/s12970-017-0177-8Van Huis, A., & Oonincx, D. G. A. B. (2017). The environmental sustainability of insects as food and feed. A review. Agronomy for Sustainable Development, 37(5). doi:10.1007/s13593-017-0452-8Oonincx, D. G. A. B., van Itterbeeck, J., Heetkamp, M. J. W., van den Brand, H., van Loon, J. J. A., & van Huis, A. (2010). An Exploration on Greenhouse Gas and Ammonia Production by Insect Species Suitable for Animal or Human Consumption. PLoS ONE, 5(12), e14445. doi:10.1371/journal.pone.0014445Rolland, N. C. M., Markus, C. R., & Post, M. J. (2020). The effect of information content on acceptance of cultured meat in a tasting context. PLOS ONE, 15(4), e0231176. doi:10.1371/journal.pone.0231176Bußler, S., Rumpold, B. A., Jander, E., Rawel, H. M., & Schlüter, O. K. (2016). Recovery and techno-functionality of flours and proteins from two edible insect species: Meal worm ( Tenebrio molitor ) and black soldier fly ( Hermetia illucens ) larvae. Heliyon, 2(12), e00218. doi:10.1016/j.heliyon.2016.e00218García-Segovia, P., Pagán-Moreno, M. J., Lara, I. F., & Martínez-Monzó, J. (2017). Effect of microalgae incorporation on physicochemical and textural properties in wheat bread formulation. Food Science and Technology International, 23(5), 437-447. doi:10.1177/1082013217700259Gravel, A., & Doyen, A. (2020). The use of edible insect proteins in food: Challenges and issues related to their functional properties. Innovative Food Science & Emerging Technologies, 59, 102272. doi:10.1016/j.ifset.2019.102272Millar, K. A., Barry-Ryan, C., Burke, R., Hussey, K., McCarthy, S., & Gallagher, E. (2017). Effect of pulse flours on the physiochemical characteristics and sensory acceptance of baked crackers. International Journal of Food Science & Technology, 52(5), 1155-1163. doi:10.1111/ijfs.13388Millar, K. A., Barry-Ryan, C., Burke, R., McCarthy, S., & Gallagher, E. (2019). Dough properties and baking characteristics of white bread, as affected by addition of raw, germinated and toasted pea flour. Innovative Food Science & Emerging Technologies, 56, 102189. doi:10.1016/j.ifset.2019.102189Morell, P., Tárrega, A., Foegeding, E. A., & Fiszman, S. (2018). Impact of composition and texture of protein-added yogurts on oral activity. Food & Function, 9(10), 5443-5454. doi:10.1039/c8fo01483cMorell, P., Hernando, I., Llorca, E., & Fiszman, S. (2015). Yogurts with an increased protein content and physically modified starch: rheological, structural, oral digestion and sensory properties related to enhanced satiating capacity. Food Research International, 70, 64-73. doi:10.1016/j.foodres.2015.01.024Miñarro, B., Albanell, E., Aguilar, N., Guamis, B., & Capellas, M. (2012). Effect of legume flours on baking characteristics of gluten-free bread. Journal of Cereal Science, 56(2), 476-481. doi:10.1016/j.jcs.2012.04.012Ziobro, R., Juszczak, L., Witczak, M., & Korus, J. (2015). Non-gluten proteins as structure forming agents in gluten free bread. Journal of Food Science and Technology, 53(1), 571-580. doi:10.1007/s13197-015-2043-5González, C. M., Garzón, R., & Rosell, C. M. (2019). Insects as ingredients for bakery goods. A comparison study of H. illucens, A. domestica and T. molitor flours. Innovative Food Science & Emerging Technologies, 51, 205-210. doi:10.1016/j.ifset.2018.03.021Haber, M., Mishyna, M., Martinez, J. J. I., & Benjamin, O. (2019). The influence of grasshopper (Schistocerca gregaria) powder enrichment on bread nutritional and sensorial properties. LWT, 115, 108395. doi:10.1016/j.lwt.2019.108395Hoehnel, A., Axel, C., Bez, J., Arendt, E. K., & Zannini, E. (2019). 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Bread making aptitude of mixtures of re-milled semolina and selected durum wheat m

Resistant maltodextrin's effect on the physicochemical and structure properties of spray-dried orange juice powders

[EN] Resistant maltodextrin (RMD), derived from the heat treatment of corn starch, is a water-soluble fermentable functional fibre. Its benefits include being a satiating prebiotic, reducer of glucose and triglycerides in the blood, and promoter of good gut health. Despite its functionality, there is still further need for investigations of its use as a food formulating ingredient and their physicochemical property changes. This study aimed to evaluate the effect of RMD addition on the physicochemical and structural properties of spray-dried orange juice powders. The physicochemical properties evaluated were water content, hygroscopicity, bulk density, porosity, water solubility, water absorption index, colour, and microstructure. We found RMD addition improved the orange juice spray-dried powder productivity. Samples with RMD were more porous and less hygroscopic, and they presented low water content; physicochemical properties desirable for powders. Therefore, to reach a compromise between powders' functionality and physicochemical property changes, especially colour, the addition of 5 RMD% is recommended.Igual Ramo, M.; García-Segovia, P.; Martínez-Monzó, J. (2021). Resistant maltodextrin's effect on the physicochemical and structure properties of spray-dried orange juice powders. European Food Research and Technology. 247(5):1125-1132. https://doi.org/10.1007/s00217-021-03693-2S11251132247

CUESTIONARIO DE FRECUENCIA DE CONSUMO DE ALIMENTOS AUTOADMINISTRADO EN FORMATO PAPEL VSONLINE APLICADO A LA POBLACIÓN UNIVERSITARIA: UN ESTUDIO PILOTO

Objective: To test the reliability of dietary intake data measured with an online food frequency questionnaires (FFQ) applied to a university population by comparing the results with those from a paper and pencil version. Materials and methods: A total of 50 students were recruited from the second-year Food Technology course at the Universitat Politècnica de València (Comunidad Valenciana, Spain) in the academic year 2008-2009. The students were between the ages of 20- 32. The participants completed both presentation modes of the FFQ (paper and pencil and online) in a cross-over study with a time interval of 3-week. To study the effect of ordering of the questionnaires, participants were randomly assigned to group A (paper and pencil FFQ first) and group B (online FFQ first). Both self-administered semi-quantitative presentations of the FFQ included 84 food items divided into six groups (dairy products; eggs, meat and fish; vegetables, legumes and fruits; bread, cereals and similar; oils, fats and sweets; beverages and pre-cooked). Participants were asked how frequently and how much each food item they had consumed in the previous year. Results: The response rate was 78% (39 students, 23% men and 77% women). For the total sample, the median dietary intakes were higher for the paper and pencil FFQ than the online version for energy (2,077 vs. 1,635 kcal/day), proteins (96 vs. 88 g/day), carbohydrates (272 vs. 211 g/day), and fat (70 vs. 58 g/day), respectively. These differences were statistically significant. However, there were not significant differences between the two presentations when the consumption by groups of food was calculated, except for "beverages and pre-cooked" group. Conclusions: The pilot testing showed that this online FFQ is a useful tool for estimating the intake of food groups in this university population. On the other hand, the differences found in the results of the absolute quantities of energy and nutrients intakes were not clear. These differences could be due to the problems that the participants had for reporting portion size in the paper and pencil FFQ as photographs of portion sizes were not presented.[ES] Objetivo: Estudiar la fiabilidad de los datos de ingesta dietética medidos con un cuestionario de frecuencia de consumo de alimentos online aplicado a la población universitaria comparando los resultados con los obtenidos mediante el cuestionario en formato papel. Materiales y métodos: Un total de 50 estudiantes del segundo curso de Ciencia y Tecnología de los Alimentos en la Universitat Politècnica de València (Comunidad Valenciana, España) en el año académico 2008-2009 participaron en el estudio. El rango de edad de los participantes oscilaba entre 20 y 32 años. En un estudio cruzado, los participantes completaron ambas presentaciones del cuestionario (formato papel y versión online) en un intervalo de 3 semanas. Para estudiar el efecto del orden de autoadministración de los cuestionarios, los participantes fueron asignados al azar en el grupo A (realizaron primero el cuestionario en formato papel) y en el grupo B (realizaron primero la versión online). Ambas presentaciones del cuestionario eran autoadministradas y semicuantitativas e incluían una lista de 84 alimentos divididos en seis grupos (productos lácteos; huevos, carne y pescado; vegetales, legumbres y frutas; pan, cereales y similares; aceites, grasas y dulces; bebidas y precocinados). Para cada alimento que los participantes habían consumido el año anterior debían indicar la frecuencia y la cantidad consumida. Resultados:La tasa de respuesta fue del 78% (39 estudiantes, 23% hombre y 77% mujeres). Para el total de la muestra, la mediana de la ingesta dietética fue mayor en el cuestionario en papel que en la versión online para la energía (2.077 vs 1.635 kcal/día), las proteínas (96 vs 88 g/día), los hidratos de carbono (272 vs 211 g/día) y las grasas (70 vs. 58 g/día), respectivamente. Estas diferencias fueron estadísticamente significativas. Sin embargo, no hubieron diferencias significativas entre ambas presentaciones cuando el consumo por grupos de alimentos fue calculado, excepto para el grupo de ¿bebidas y precocinados¿. Conclusiones:El estudio piloto mostró que este cuestionario online es una herramienta útil para estimar la ingesta de los grupos de alimentos en esta población universitaria. En cambio, las diferencias encontradas en los resultados de energía y nutrientes no fueron concluyentes. Éstas pudieron deberse a los problemas que tuvieron los participantes para indicar el tamaño de porción ingerida en el cuestionario en papel porque las fotografías de los tamaños de ración no se mostraban.Gonzalez-Carrascosa, R. has a predoctoral scholarship of the Generalitat Valenciana (Spain).González Carrascosa, R.; García Segovia, P.; Martínez Monzó, J. (2011). Paper and pencil vs online self-administered food frequency questionnaire(FFQ) applied to university population: a pilot study. Nutricion Hospitalaria. 26(6):1378-1384. doi:10.3305/nh.2011.26.6.5261S1378138426

Amino acids release from enriched bread with edible insect or pea protein during in vitro gastrointestinal digestion

[EN] The aim of this study was to investigate the amino acid (AA) release from breads enrichment with edible insects, Alphitobius diaperinus and Tenebrio molitor or pea protein during in vitro gastrointestinal digestion. Bread was enriched at 5 and 10% with insect flour or pea protein. Enriched and control breads were subjected to standardised static in vitro gastrointestinal digestion. The free AAs of breads before and after each phase of digestion (gastric, intestinal and at the end of digestion) were determined by HPLC. During digestion, the highest AA release from breads occurred in the intestinal phase. Using pea protein, Alphitobius diaperinus, and Tenebrio molitor powder at any level assayed presented a significantly higher value of total free AA than the control, accessible for body absorption. There is an effect of enrichment ingredient concentration (10 > 5%) in bread on total AA release after in vitro gastrointestinal digestion. Higher protein enrichment induced higher realease of AA during the digestion.The authors want to thank the Centro de Cooperacion al Desarrollo, Universitat Politecnica de Valencia for their financial support throughout the ADSIDEO 2018-2020 projects.Igual Ramo, M.; García-Segovia, P.; Martínez-Monzó, J. (2021). Amino acids release from enriched bread with edible insect or pea protein during in vitro gastrointestinal digestion. International Journal of Gastronomy and Food Science. 24:1-7. https://doi.org/10.1016/j.ijgfs.2021.100351172

Beetroot Microencapsulation with Pea Protein Using Spray Drying: Physicochemical, Structural and Functional Properties

[EN] Beetroot is a root vegetable with carotenoids, phenols, vitamins, minerals, and water-soluble betalain pigments such as betacyanins (red-violet color) and betaxanthins (yellow-orange color), which have many nutritional and health benefits. Its use in the food industry is mainly as a powdered natural dye. This study aims to investigate the effect of adding pea protein to beetroot juice as an encapsulating agent, and the spray-dried temperature on the physicochemical, structural, and functional properties of the powder. The spray drying was conducted at 125 and 150 degrees C with 3.5% and 7% pea protein used in the mixtures with the beetroot juice. The water content, bulk density, porosity, hygroscopicity, water solubility, water absorption index, color, and microstructure of the obtained powder were determined. In addition, betacyanin, total phenols, antioxidant capacity, and powder encapsulate efficiency were analyzed. Using pea protein in the spray drying of beetroot juice had shown high yields of spray drying and good characteristics of the powdered product. Beetroot powder with 7% of pea protein was more porous and luminous, and less hygroscopic than beetroot powder with 3.5% of pea protein. However, the use of 7% of pea protein increased the amount of water immobilized by the samples and reduced the soluble solids present in the product compared to beetroot powder with 3.5% of pea protein. The use of 7% of pea protein protected beetroot bioactive compound higher than the use of 3.5%. Higher spray-drying temperature (150 degrees C) significantly decreased phenols content and antioxidant capacity of the beetroot powders (p < 0.05). Results showed using 7% pea protein mixed with beetroot juice and a 125 degrees C spray-drying temperature gave the most content of the studied bioactive compounds and antioxidant capacity. Moreover, the proposal gives more stable powders from a functionality viewpoint because it showed the higher encapsulate efficiency.García-Segovia, P.; Igual Ramo, M.; Martínez-Monzó, J. (2021). Beetroot Microencapsulation with Pea Protein Using Spray Drying: Physicochemical, Structural and Functional Properties. Applied Sciences. 11(14):1-14. https://doi.org/10.3390/app11146658S114111