Emerging technologies. Analysis and current perspectives

The convergence in the use of technology in classrooms and the development of new methodologies have involved a redefinition of the different educational agents’ performance, for the upcoming Horizon reports to generate a radiography of the emerging technological trends that will have an impact in the upcoming years. As a consequence, we will focus on adaptative learning technologies based on the perspectives of profound learning, where the achievement of objectives will be reflected through generated learning analytics, whose association may produce consistent verifiable blockchains. For that matter, this work proposes a meta-analysis of 62 research studies indexed in the WOS and Scopus databases during 2013 and 2018, in the area of Social Sciences, taking as descriptors the technologies mentioned in those reports. A search strategy based on four different criteria has been used: public (target), topic, methodological design and main conclusions

The Influence of Digital Tools and Social Networks on the Digital Competence of University Students during COVID-19 Pandemic

This research was funded by Institute of Studies of Jaén (IEG) 2019–2021: Digital competence in primary school students in the province of Jaen, grant number 2019/5904.The authors wish to thank the students on whom the success of the research was dependent.Informed consent was obtained from all subjects involved in the study. Subjects participated voluntarily and their anonymity was guaranteed.The data presented in this study are available on request from the corresponding author. The data are not publicly available due to this study belongs to an ongoing research project.Request for data may be made to the corresponding author. For the development of this study, a request for permission from the Public Education Administration was not necessary since the research instrument was aimed at persons of legal age. All participants gave their voluntary consent to be a part of the investigation. We informed the participants that their anonymity and confidentiality would be guaranteed and that the data obtained would be used for scientific purposes (in addition to the promised absence of any variables that could lead to the identification of the participant).The pandemic caused by COVID-19 has generated a transformation in students' competences and university education, especially in the use of digital tools. This study aims to analyze the use of digital tools and social networks of university students during the COVID-19 pandemic. For the collection of information, a validated Likert questionnaire (10-point scale) was adopted. The instrument consisted of a total of 66 items comprising a total of seven dimensions. The sample contained 581 students pursuing degrees in Childhood Education and Primary Education. The analysis of the available information was carried out in two different stages. First, we started by performing an exploratory factorial analysis (EFA) to determine the underlying structure of the Digital Competence of Higher Education Students (DCHES) scale factor. In the second phase, we used SEM (structural equation modeling), a statistical approach to test the relationships between observed and latent variables. More specifically, we estimated a multiple indicators multiple causes (MIMIC) model. The results showed the importance of two of the considered covariates in explaining the variability of the different dimensions of the scale analyzed (DCHES) considering the use of social networks and digital tools of university students. In this sense, both the degree to which virtual tools are used to develop teamwork and the degree of use of YouTube when communicating most fully explained the level of digital skills among the university students studied.Institute of Studies of Jaen (IEG) 2019-2021: Digital competence in primary school students in the province of Jaen 2019/590

Productive, Structural and Dynamic Study of the Concept of Sustainability in the Educational Field

Sustainable education is currently booming in the teaching and learning processes, although it is not without complexity, due to its various dimensions and the evolution it has undergone to date. The objective of this research is to establish a mapping and scientific evolution of the term “sustainability” in education in theWeb of Science database. To do so, a bibliometrical method has been applied, through the analysis of the performance of the scientific production and the evolution of the structure and dynamism of sustainability in education, by means of an analysis of co-words. The total number of references analyzed, after following a debugging process, was 9441. The results show the boom of sustainability in education in recent times, with a great impact on research related to attitudes and sustainability. It can be concluded that a large part of the studies analyzed are of a descriptive nature, with a decrease in the number of exploratory studies, which can give a holistic vision to the subject matter presented, especially regarding the development of the curriculum and the teaching-learning process

Autopercepción del profesorado de Educación Primaria en servicio desde el modelo TPACK

The study aims to analyze the most relevant results of the research carried out with primary education teachers, with reference to the TPACK model. The objective of this research is to know the self-perception of primary school teachers in service, regarding their technological training, taking as a reference the TPACK diagnostic scale. For the collection of information, a Likert type questionnaire already validated was adapted, following the TPACK model. The questionnaire consists of 47 items that collect information on the seven dimensions of the model. The sample consists of 607 teachers. The research is of a non-experimental descriptive nature, and performs a multivariate analysis of variance (MANOVA). The most significant results have been the finding of differences regarding the gender of the participants. In general, it is men who have a greater perception of themselves regarding the use and integration of ICTs in their teaching practice, especially in scientific matters. Women seem to be more effective when they select approaches to guide student learning and thinking in terms of reading and writing.El estudio analiza los resultados más relevantes de la investigación realizada con docentes de educación primaria, en referencia al modelo TPACK. El objetivo de esta investigación es conocer la autopercepción de los docentes de primaria en servicio, con respecto a su capacitación tecnológica, tomando como referencia la escala de diagnóstico TPACK. Para la recopilación de información, se adaptó un cuestionario tipo Likert ya validado, siguiendo el modelo TPACK. El cuestionario está compuesto por 47 ítems que recopilan información de las siete dimensiones del modelo. La muestra está formada por 607 docentes. La investigación es de naturaleza descriptiva no experimental, y realiza un análisis de varianza multivariante (MANOVA). Los resultados más significativos han sido el hallazgo de diferencias con respecto al género de los participantes. En general, son los hombres los que tienen una mayor percepción de sí mismos con respecto al uso y la integración de las TIC en su práctica docente, especialmente en asuntos científicos. Las mujeres parecen ser más efectivas cuando seleccionan enfoques para guiar el aprendizaje y el pensamiento del estudiante en términos de lectura y escritura

Bioaccessible peptides released by in vitro gastrointestinal digestion of fermented goat milks

In this study, ultrafiltered goat milks fermented with the classical starter bacteria Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarus subsp. thermophilus or with the classical starter plus the Lactobacillus plantarum C4 probiotic strain were analyzed using ultra-high performance liquid chromatography-quadrupole-time-of-flight tandem mass spectrometry (UPLC-Q-TOF-MS/MS) and/or liquid chromatography-ion trap (LC-IT-MS/MS). Partial overlapping of the identified sequences with regard to fermentation culture was observed. Evaluation of the cleavage specificity suggested a lower proteolytic activity of the probiotic strain. Some of the potentially identified peptides had been previously reported as angiotensin converting enzyme (ACE)-inhibitory, antioxidant and antibacterial and might account for the in vitro activity previously reported for these fermented milks. Simulated digestion of the products was conducted in presence of a dialysis membrane to retrieve the bioaccessible peptide fraction. Some sequences with reported physiological activity resisted digestion but were found in the non-dialyzable fraction. However, non-previously detected sequences such as the antioxidant αs1-casein 144YFYPQL149, the antihypertensive αs2-casein 90YQKFPQY96 and the antibacterial αs2-casein 165LKKISQ170 were found in the dialyzable fraction of both fermented milks. Moreover, in the fermented milk including the probiotic strain, the k-casein dipeptidyl peptidase IV inhibitor (DPP-IV) 51INNQFLPYPY60 as well as additional ACE-inhibitory or antioxidant sequences could be identified. With the aim to anticipate further biological outcomes, quantitative structure activity relationship (QSAR) analysis was applied to the bioaccessible fragments and led to propose potential ACE inhibitory sequences

Antioxidant, ACE-inhibitory and antimicrobial activity of fermented goat milk: activity and physicochemical property relationship of the peptide components

Increasing evidence on goat milk and the health benefits of its derived products beyond its nutritional value show its potential as a functional food. In this study, goat milk fractions were tested for their total antioxidant capacity using different methods (ORAC, ABTS, DPPH and FRAP), as well as their angiotensin-I-converting-enzyme inhibitory and antimicrobial (against Escherichia coli and Micrococcus luteus) activities. Different whey fractions (whey, cation exchange membrane permeate P and retentate R) of two fermented skimmed goat milks (ultrafiltered goat milk fermented with the classical starter bacteria or with the classical starter plus the Lactobacillus plantarum C4 probiotic strain) were assessed. Additionally, P fractions were divided into two sub-fractions after being passed through a 3 kDa cut-off membrane: (a) the permeate with peptides of MW 3 kDa (P > 3). No differences in biological activities were observed between the two fermented milks. However, the biological peptides present in the P < 3 fraction showed the highest total antioxidant capacity (for the ORAC assay) and angiotensin-I-converting-enzyme inhibitory activity. Those present in the R fraction showed the highest total antioxidant capacity against ABTS˙+ and DPPH˙ radicals. Some antimicrobial activity against E. coli was observed for the fermented milk containing the probiotic, which could be due to some peptides being released by the probiotic strain. In conclusion, small and non-basic bioactive peptides could be responsible for most of the angiotensin-I-converting-enzyme inhibitory and antioxidant activities. These findings reinforce the potential benefits of the consumption of fermented goat milk in the prevention of cardiovascular diseases associated with oxidative stress and hypertension

Physicochemical, Nutritional, and Organoleptic Characterization of a Skimmed Goat Milk Fermented with the Probiotic Strain Lactobacillus plantarum C4

The benefits of goat milk, fermented milks, and probiotics for the humans are well documented. In this study, a novel fermented goat milk was manufactured with the putative probiotic strain Lactobacillus plantarum C4 together with L. bulgaricus and Streptococcus thermophilus. Ultrafiltration was chosen as the skimmed milk concentration method because it produced the best viscosity and syneresis and a high casein content. The viability rate of all bacterial strains was >107 cfu/mL, even after 5 weeks of storage or after in vitro gastrointestinal digestion, which is especially important for exertion of the probiotic strain functionalities. This fermented milk is also a good source of nutrients, having a low lactose and fat content, high protein proportion, and good mineral concentration. According to these data and the overall acceptability described by panelists, this fermented milk is a healthy dairy product comparable with commercially available fermented milks.This study was financially supported by research funds from project AGR-141 from the Consejería de Ciencia y Empresa (Junta de Andalucía)

Diseño y desarrollo de un derivado fermentado de leche de cabra como alimento funcional. Peptidos bioactivos

The aim of this Thesis was to develop a novel fermented goat milk, its physicochemical, nutritional and organoleptic characterization as well as to determine its peptidic profile and to measure its functional properties. The specific aims of this Thesis were: - To establish an adequate milk concentration method for the fermented milk manufacturing. - To study the physicochemical and nutritional benefits of the milk concentrated by the chosen concentration method in comparison to the skimmed milk and raw milk. - To develop the novel fermented goat milk and to characterize it physicochemically, nutritionally and organoleptically. - To measure the antioxidant, angiotensin-I-converting enzyme inhibitory and antibacterial activity of some fractions of the fermented milk in order to establish its potential benefits. - To identify the peptides produced in the novel fermented goat milk during the fermentation and after its in vitro gastrointestinal digestion in order to find any biologically active peptide or sequence.El objetivo general de esta Tesis fue desarrollar una nueva leche fermentada de cabra, su caracterización físico-química, nutricional y organoléptica, así como la determinación de su perfil peptídico y la medida de sus propiedades funcionales. Los objetivos específicos de esta Tesis fueron: - Establecer un adecuado método de concentración de la leche para la elaboración de la leche fermentada. - Estudiar los beneficios físico-químicos y nutricionales de la leche concentrada por el método de concentración elegido en comparación con la leche desnatada y la leche cruda. - Desarrollar una nueva leche fermentada de cabra y caracterizarla físico-química, nutricional y organolépticamente. - Medir las actividades antioxidante, inhibidora de la enzima convertidora de la angiotensina-I y antibacteriana de ciertas fracciones de la leche fermentada desarrollada con el fin de establecer los posibles beneficios de su ingesta. - Identificar los péptidos producidos en la nueva leche fermentada de cabra durante la fermentación y después de su digestión gastrointestinal in vitro, con la finalidad de encontrar algún péptido o secuencia biológicamente activos.Tesis Univ. Granada. Programa Oficial de Doctorado en: Nutrición y Tecnología de los AlimentosJunta de Andalucía, Consejería de Innovación y Ciencia: AGR-4915 “La leche de cabra como base para la elaboración de un fermentado lácteo. Propuesta de un alimento funcional”.Ministry of Education and Science, Spanish Government: Miriam Moreno Montoro is the recipient of a “Formación de profesorado Universitario (FPU) stipend” (AP2009-3138

Diseño y desarrollo de un derivado fermentado de leche de cabra como alimento funcional. Peptidos bioactivos

The aim of this Thesis was to develop a novel fermented goat milk, its physicochemical, nutritional and organoleptic characterization as well as to determine its peptidic profile and to measure its functional properties. The specific aims of this Thesis were: - To establish an adequate milk concentration method for the fermented milk manufacturing. - To study the physicochemical and nutritional benefits of the milk concentrated by the chosen concentration method in comparison to the skimmed milk and raw milk. - To develop the novel fermented goat milk and to characterize it physicochemically, nutritionally and organoleptically. - To measure the antioxidant, angiotensin-I-converting enzyme inhibitory and antibacterial activity of some fractions of the fermented milk in order to establish its potential benefits. - To identify the peptides produced in the novel fermented goat milk during the fermentation and after its in vitro gastrointestinal digestion in order to find any biologically active peptide or sequence.El objetivo general de esta Tesis fue desarrollar una nueva leche fermentada de cabra, su caracterización físico-química, nutricional y organoléptica, así como la determinación de su perfil peptídico y la medida de sus propiedades funcionales. Los objetivos específicos de esta Tesis fueron: - Establecer un adecuado método de concentración de la leche para la elaboración de la leche fermentada. - Estudiar los beneficios físico-químicos y nutricionales de la leche concentrada por el método de concentración elegido en comparación con la leche desnatada y la leche cruda. - Desarrollar una nueva leche fermentada de cabra y caracterizarla físico-química, nutricional y organolépticamente. - Medir las actividades antioxidante, inhibidora de la enzima convertidora de la angiotensina-I y antibacteriana de ciertas fracciones de la leche fermentada desarrollada con el fin de establecer los posibles beneficios de su ingesta. - Identificar los péptidos producidos en la nueva leche fermentada de cabra durante la fermentación y después de su digestión gastrointestinal in vitro, con la finalidad de encontrar algún péptido o secuencia biológicamente activos.Tesis Univ. Granada. Programa Oficial de Doctorado en: Nutrición y Tecnología de los AlimentosJunta de Andalucía, Consejería de Innovación y Ciencia: AGR-4915 “La leche de cabra como base para la elaboración de un fermentado lácteo. Propuesta de un alimento funcional”.Ministry of Education and Science, Spanish Government: Miriam Moreno Montoro is the recipient of a “Formación de profesorado Universitario (FPU) stipend” (AP2009-3138

Physicochemical, Nutritional, and Organoleptic Characterization of a Skimmed Goat Milk Fermented with the Probiotic Strain Lactobacillus plantarum C4

The benefits of goat milk, fermented milks, and probiotics for the humans are well documented. In this study, a novel fermented goat milk was manufactured with the putative probiotic strain Lactobacillus plantarum C4 together with L. bulgaricus and Streptococcus thermophilus. Ultrafiltration was chosen as the skimmed milk concentration method because it produced the best viscosity and syneresis and a high casein content. The viability rate of all bacterial strains was &gt;107 cfu/mL, even after 5 weeks of storage or after in vitro gastrointestinal digestion, which is especially important for exertion of the probiotic strain functionalities. This fermented milk is also a good source of nutrients, having a low lactose and fat content, high protein proportion, and good mineral concentration. According to these data and the overall acceptability described by panelists, this fermented milk is a healthy dairy product comparable with commercially available fermented milks