Characterization of artisanal honeys from Castilla y León (Spain)

La evaluación de la autenticidad de las mieles locales es una necesidad cada vez mayor, con el objetivo de revalorizar los productos de cada region, garantizando su calidad. El propósito de la presente Tesis Doctoral ha sido la caracterización de mieles de diferentes orígenes botánicos producidas en Castilla y León (España), en función de su análisis melisopalinológico, sensorial y de sus parámetros fisicoquímicos, destacando el perfil de azúcares y compuestos fenólicos, diferentes parámetros relacionados con la capacidad antioxidante y la evaluación de la actividad antibacteriana. También se llevó a cabo una revisión exhaustiva de la bibliografía, así como una revisión crítica y una puesta a punto del método de análisis de flavonoides totales, de la capacidad antioxidante equivalente de trolox (TEAC) y de la actividad antibacteriana contra Staphylococcus aureus.To guarantee product quality, assessing the authenticity of local honeys carrying out extensive honey compositional analyses, is a growing necessity for revaluing the products of each region. The purpose of the present PhD Thesis has been to characterize honeys of different botanical origins from Castilla y León (North-Central Spain) on the basis of their mellisopalinology, sensory and physicochemical parameters, including sugars’ and phenolic compounds’ profiles, different antioxidant-related parameters and antimicrobial analysis. A thorough review of the literature, as well as a critical review and set up of total flavonoids, trolox equivalent antioxidant capacity (TEAC) and antibacterial activity against Staphylococcus aureus were also done

The New Era of Business Intelligence Applications: Buildingfrom a Collaborative Point of View

Collaborative business intelligence (BI) iswidely embraced by enterprises as a way of making themost of their business processes. However, decision mak-ers usually work in isolation without the knowledge or thetime needed to obtain and analyze all the available infor-mation for making decisions. Unfortunately, collaborativeBI is currently based on exchanging e-mails and documentsbetween participants. As a result, information may be lost,participants may become disoriented, and the decision-making task may not yield the needed results. The authorspropose a modeling language aimed at modeling andeliciting the goals and information needs of participants ofcollaborative BI systems. This approach is based on inno-vative methods to elicit and model collaborative systemsand BI requirements. A controlled experiment was per-formed to validate this language, assessing its under-standability, scalability, efficiency, and user satisfaction byanalyzing two collaborative BI systems. By using theframework proposed in this work, clear guideless can beprovided regarding: (1) collaborative tasks, (2) their par-ticipants, and (3) the information to be shared among them.By using the approach to design collaborative BI systems,practitioners may easily trace every element needed in thedecision processes, avoiding the loss of information andfacilitating the collaboration of the stakeholders of suchprocesses

Antioxidant activity and physicochemical parameters for the differentiation of honey using a potentiometric electronic tongue

[EN] BACKGROUND: This work evaluates the capacity of a potentiometric electronic tongue to differentiate between types of honey (orange blossom, rosemary, thyme, sunflower, winter savory and honeydew honey) according to their antioxidant level. The classical procedures used to evaluate the antioxidant potential of honey are inappropriate for in situ monitoring on reception of batches of raw honey in the packaging industry. They are also destructive, time-consuming and very tedious, requiring highly expert analysts and specialised equipment. RESULTS: The electronic tongue system made with Ag, Ni, Co, Cu and Au was able to not only differentiate between types of honey but also to predict their total antioxidant capacity. The discrimination ability of the system was proved by means of a fuzzy ARTMAP type ANN, with 100% classification success. A prediction multiple linear regression model showed that the best correlation coefficientwas for antioxidant activity (0.9666), then for electrical conductivity (0.8959) and to a lesser extent for aw, moisture and colour. CONCLUSION: The proposed measurement system could be a quick, easy option for the honey packaging sector to provide continuous in-line information about a characteristic as important as the antioxidant level. © 2016 Society of Chemical IndustryThe authors thank the Generalitat Valenciana (Spain) and the Spanish Government for funding the projects AICO/2015/104 and (MAT2015-64139-C4-3-R), respectively.Juan Borrás, MDS.; Soto Camino, J.; Gil Sánchez, L.; Pascual-Maté, A.; Escriche Roberto, MI. (2017). Antioxidant activity and physicochemical parameters for the differentiation of honey using a potentiometric electronic tongue. Journal of the Science of Food and Agriculture. 97(7):2215-2222. https://doi.org/10.1002/jsfa.8031S2215222297

Sugar composition and sugar-related parameters of honeys from the northern Iberian Plateau

This research was aimed to study the sugar composition of fifty-four representative artisanal honeys from the northern Iberian plateau. Moisture, specific rotation, and crystallization indexes were also determined. Sugars were analyzed by gas chromatography-flame ionization detector (GC-FID) after Pourtallier´s derivatization procedure. Fourteen carbohydrates were reliably quantified: two monosaccharides, five disaccharides, six trisaccharides and one tetrasaccharide. Honeydew honeys showed the highest disaccharides (6.71%) and trisaccharides (1.81%) averages and the lowest monosaccharides (63.10%) average, in contrast to heather honeys that had the lowest disaccharides (4.93%) and trisaccharides (0.69%) averages and the highest monosaccharides (70.96%). Chestnut honeys possessed low concentrations of monosaccharides, sucrose, trehalose, and trisaccharides. Clover and lavender honeys possessed high monosaccharide and disaccharide percentages. As expected, lavender samples showed the highest sucrose concentrations (0.05–5.18%). Isomaltose contents were particularly high in honeydew (1.17–2.49%) and chestnut (1.34–1.74%) samples, and low in lavender (0.6–1.16%) honeys, the latter also being low in raffinose (0.01‒0.05%). Moisture percentages (14.4–18.6%) indicated optimum honey ripeness. Averages for all groups of samples were levorotatory. In contrast to honeydew and chestnut honeys, lavender samples showed the fastest granulation tendency. In the analyzed honeys, the higher the percentage of isomaltose was, the lower the crystallization tendency the honeys exhibited.Junta de Castilla y León” (Spain) for supporting this research under the project BU007A0

Si l@s estudiantes universitari@s no eligen ingenierías que las ingenierías vayan al colegio

La pandemia provocada por el virus SARS-CoV-2 ha puesto de manifiesto la imperiosa necesidad de construir una sociedad basada en el conocimiento. Otros grandes retos sociales como son revertir el cambio climático y la conservación y/o recuperación del entorno natural hacen énfasis en la necesidad de un desarrollo sostenible e igualitario. En este sentido es necesario concienciar a las nuevas generaciones del papel primordial que deben jugar las ingenieras e ingenieros en el desarrollo futuro como motores de ese cambio necesario. Sin embargo, el número de estudiantes de ingenierías disminuye paulatinamente, siendo además profesiones copadas mayoritariamente por hombres. En el presente proyecto se plantea ir a colegios e institutos de la Comunidad de Madrid a realizar actividades que pongan de manifiesto lo que la ingeniería puede hacer por la sociedad, presentado por los y las estudiantes de ingeniería química de la UCM que servirán de referentes tanto femeninos como masculinos para las generaciones venideras

TFG en Ingeniería Química: Un trampolín al mercado laboral

En este proyecto de innovación docente, se pretende mejorar la empleabilidad de los estudiantes tras la realización del Trabajo Fin de Grado e incrementar la motivación de los mismos por el emprendimiento. Para ello, han realizado actividades por parte de agentes provenientes de la Industria Química y expertos en emprendimiento y herramientas digitales

Lab at home: prácticas de Ingeniería Química en tiempos de confinamiento

En este proyecto de innovación docente se han desarrollado prácticas de laboratorio de dos asignaturas del Grado en Ingeniería Química, Ingeniería Térmica y Operaciones de Separación, para así garantizar la experimentalidad en situaciones de docencia no presencial empleando materiales cotidianos e instalaciones confeccionadas por impresión 3D, que podrán ser empleadas por los estudiantes en situación de confinamiento

Practicando Ingeniería Química: Prácticas colaborativas de bajo coste para grupos numerosos

Elaboración de un catálogo de prácticas de laboratorio de bajo coste para trabajar los fundamentos de ingeniería química con grupos numerosos, usando metodologías activas de aprendizaje para incrementar la motivación de los estudiantes.Depto. de Ingeniería Química y de MaterialesFac. de Ciencias QuímicasFALSEsubmitte