La alimentación ecológica: cuestión de calidad

La alimentación está estrechamente ligada a la evolución del hombre en su proceso de civilización. Los estándares alimenticios van evolucionando conforme se incrementan las interacciones entre el ser humano y el entorno donde desarrolla su actividad. El suministro de alimentos a una población es uno de los principales objetivos a tener en cuenta en cualquier plan de desarrollo económico y social. Pero la producción de alimentos no implica en exclusiva la obtención de altos rendimientos agronómicos, sino lograr alimentos que sean por sí mismos suficientes para la nutrición y por tanto aptos para mantener la vida humana.Raigón Jiménez, MD. (2014). La alimentación ecológica: cuestión de calidad. LEISA Revista de agroecología. 30(4):10-12. http://hdl.handle.net/10251/78799S101230

Five undervalued edible species inherent to autumn-winter season: nutritional composition, ioactive constituents and volatiles profile

[EN] Background: Wild edible herbs have historically been used as local nutritional and medicinal sources. These plants grow spontaneously, depending on the season.They adapt well to different edaphoclimatic conditions, generating a diversity constituent beneficial to health. They impart compounds needed in the human diet in regard to macro and micronutrients. When consumed raw, they keep their properties intact and provide health benefits. Five undervalued edible plants: Stellaria media (L.) Vill, Tropaeolum majus L., Sonchus oleraceus L., henopodium album L. and Diplotaxis erucoides (L.) DC are characteristic of the autumn-winter season in the Valencian coastal region and could have new sustainable agro-ecological potential for the local commercial sector. However, little information is available from the nutritional quality and bioactive composition viewpoint for these species. Concurrently, the volatiles compounds profiles describing the characteristic flavors are unknown. Methods: Nutritional characteristics, bioactive compounds, and other chemical components of the fresh leaves were analyzed. In addition, the volatiles composite profile was performed. The analyzed species come from the soil reservoir; their wild growth is adjusted to the autumn season. The proximate analysis was carried out by Association of Official Analytical Chemists methods. Total antioxidants were measured as 2.2-diphenyl-1-picrylhydrzyl hydrate (DPPH) and total polyphenols content via the Folin-Ciocalteu procedure. Volatiles profile was determined by gas chromatography-mass spectrometry. The vegetative part analyzed was the tender leaves with edible potential. Results: A high variability has been obtained in the composition of the species studied. The proximate analysis found a considerable content of fiber (1.22¿5.4 g·100 g¿1), potassium (157.7¿1,250.6 mg·100 g¿1), iron (0.6¿2.0 mg·100 g¿1), and a low caloric value (16.1¿43.02 kcal·mg·100 g¿1). In bioactive compounds analysis, a high level of antioxidants was highlighted (1,604.3¿4,874.6 mmol·100 g¿1), followed by chlorophylls. Volatiles profile revealed that the species were rich in benzenoids (33.8¿89.9%) as the majority family. The pyrazines class was characteristic only in D. erucoides L. Discussion: Fresh edible leaves of the undervalued plants show considerable nutritional potential and a high bioactive components level, which highlight the antioxidant capacity. Leaves of C. album L. stand out due to their higher concentration of nutritional compounds, while D. erucoides L. is noted for its higher antioxidant capacity. Aromatic descriptor of pyrazines detected in the leaves of D. erucoides L. is associated with the slightly spicy flavors that characterize this species. Results suggest that studied species could be of great relevance in introducing these five edible herbs as a source of new grown material, postulating them as healthy food ingredients with attractive flavors for the gourmet cuisine industry.Fukalova Fukalova, T.; García-Martínez, MD.; Raigón Jiménez, MD. (2021). Five undervalued edible species inherent to autumn-winter season: nutritional composition, ioactive constituents and volatiles profile. PeerJ. 9:1-23. https://doi.org/10.7717/peerj.12488123

Nutritional Composition, Bioactive Compounds, and Volatiles Profile Characterization of Two Edible Undervalued Plants: Portulaca oleracea L. and Porophyllum ruderale (Jacq.) Cass

[EN] Wild edible plants are an important source of healthy food and have played an important role in traditional Mediterranean diets. In this paper, quality characteristics were typified in Portulaca oleracea L. and Porophyllum ruderale (Jacq.) Cass, undervalued plants inherent to the spring-summer season in the Valencian coastal region. Nutritional composition and bioactive compounds were analyzed and compared between plants in wild and organic cultivation conditions. Proximate analysis was carried out according to Association of Official Analytical Chemists methods. Total antioxidants were measured as 2.2-diphenyl-1-picrylhydrazyl hydrate and total polyphenols content via the Folin-Ciocalteu procedure. The HS-SPME technique was used to characterize the volatiles profile, and the polyphenol profile was evaluated by HPLC. The most important microelement was iron. Total antioxidants ranged from 4392.16 to 7315.00 mu mol Trolox center dot equivalents 100 g(-1) fw, and total phenolic content ranged from 99.09 to 391.18 mg gallic acid equivalents center dot 100 g(-1) fw. Results show that the content of antioxidants and phenols was higher in wild species than in cultivated ones. The volatiles profile revealed that P. ruderale was rich in monoterpenoids (48.65-55.82%), and fatty alcohols were characteristic in P. oleracea species (16.21-54.18%). The results suggest that both plants could be healthy foods and could have new sustainable agro-ecological potential for the local commercial sector.Fukalova Fukalova, T.; García-Martínez, MD.; Raigón Jiménez, MD. (2022). Nutritional Composition, Bioactive Compounds, and Volatiles Profile Characterization of Two Edible Undervalued Plants: Portulaca oleracea L. and Porophyllum ruderale (Jacq.) Cass. Plants. 11(3):1-21. https://doi.org/10.3390/plants1103037712111

Nutritional characterization of a traditional cultivar of tomato grown under organic conditions¿ cv. ¿Malacara¿

[EN] The loss of genetic diversity due to the replacement of local tomato (Solanum lycopersicum L.) varieties by improved cultivars has been mitigated in many cases by the good work of organic farmers in maintaining local agricultural biodiversity. In parallel to these initiatives, in recent years, consumers have developed an increasing awareness of both food-related health, environmental issues, and food demand to recover the flavors of the past. In the case of tomatoes, these attributes (nutritional, organoleptic, social, and environmental) are closely related to organic production using local varieties. "Malacara" tomato is an example of a local variety. Coming from Sierra de Cadiz, it is a varietal type called "Cuelga" ("for hanging," because the tomato trusses are hung from beams in the farmhouses). Cultivated and harvested in the open air during the summer months, these tomatoes are commercialized and consumed in the winter. Historically, this variety has enabled the fresh consumption of tomatoes during the winter, without the need to force cultivation. It is highly appreciated in the local cuisine and is the basis for sauces figuring in typical dishes. Its characteristic traits are small, pallid fruits, and long shelf life. The main objective of this work has been to typify two Malacara tomato cultivars (red and yellow color) grown under organic farming conditions, through the characterization of morphological, nutritional, and volatile parameters. The main differences are due to morphological parameters (fruit weight and color of the exocarp and endocarp). Other characteristics such as the content of ash, fiber, moisture, the concentration of iron, magnesium, and calcium, and content of lycopene are different between both cultivars. This study provides information on the nutritional and aromatic composition of two Malacara tomato cultivars, differentiated by their color and grown under organic farming conditions. The results add value to the native horticultural heritage and can aid in the selection of tomato varieties suitable for a sustainable production system and to produce tomatoes with high nutritional value and rich in aroma.Raigón Jiménez, MD.; García-Martínez, MD.; Chiriac, OP. (2022). Nutritional characterization of a traditional cultivar of tomato grown under organic conditions¿ cv. ¿Malacara¿. Frontiers in Nutrition. 8:1-13. https://doi.org/10.3389/fnut.2021.810812113

Competencias emprendedoras en el aprendizaje aplicado al saber hacer

[EN] Practical work in the University courses on the development of the "entrepreneurial skills" allows promoting student potential capabilities in this aspect, and, at the same time, developing innovative skills. These training practices offer to future graduates the necessary prototypes to develop creation-processes of their own businesses. This contribution shows the obtained results in three subjects (two masters degrees and one degree with professional attributions) in relation to the entrepreneurial potential of students, who must deliver a practical work based on the development of an innovative product, having in mind the creation of a company. The developed product must be introduced to participants in the course, students and teachers, which will jointly evaluate it and thus, 95% of the final grade of the student in the subject. The main target is to enhance the innovative capacity of students and show the real evidence of entrepreneurial skills of them, whose development is encouraged through their own experience[ES] El trabajo práctico en las asignaturas universitarias sobre el desarrollo de las “competencias emprendedoras” permite promover en el estudiante las posibles capacidades en esta faceta, a la par que desarrolla habilidades innovadoras. Estas prácticas formativas ofrecen los prototipos necesarios a los futuros egresados para desarrollar procesos de creación de sus propias empresas. La presente contribución expone los resultados obtenidos en tres asignaturas (dos de máster oficial y una de grado con atribuciones profesionales) en relación al potencial emprendedor de los estudiantes, que deben realizar un trabajo práctico basado en el desarrollo de un producto innovador, con miras a la creación de empresas. El producto desarrollado debe presentarse a los participantes en la asignatura, alumnos y profesores, que evaluarán conjuntamente el producto y, con ello, el 95% de la nota final del alumno en la asignatura. El principal objetivo es potenciar la capacidad innovadora del estudiante y exponer la evidencia real de las competencias emprendedoras del alumnado, cuyo desarrollo se fomenta a través de la propia experiencia.Raigón Jiménez, MD.; Castell Zeising, V. (2016). Competencias emprendedoras en el aprendizaje aplicado al saber hacer. En In-Red 2016. II Congreso nacional de innovación educativa y docencia en red. Editorial Universitat Politècnica de València. https://doi.org/10.4995/INRED2016.2016.4379OC

Estimación de modelos para evaluar la pungencia en cebolla

La cantidad de ácido pirúvico presente en los bulbos de cebolla está estrechamente relacionada con diversos factores como son las técnicas agronómicas, así como, los fertilizantes nitrogenados o la facilidad de los bulbos para acumular sólidos solubles en sus células.Raigón Jiménez, MD.; Navarro Calveras, L. (2012). Estimación de modelos para evaluar la pungencia en cebolla. Agrícola Vergel. (360):308-313. http://hdl.handle.net/10251/49688S30831336

Assessment of techno-functional and sensory attributes of tiger nut fresh egg tagliatelle

[EN] This work aims to evaluate the effect of tiger nut flour -TNF- (rich in insoluble fiber, minerals and lipids of healthy fatty acid profile) incorporation on the techno-functional and sensory attributes of durum wheat fresh egg tagliatelle. Durum wheat semolina was replaced by 10, 20 and 30% (w/w) of TNF and the resultant tiger nut tagliatelles were compared to traditional pasta (100% durum semolina). The maximum substitution level was chosen in order to obtain tagliatelle with fair techno-functional properties and acceptable sensory quality. In addition, the 30% substitution level assures a product with more than 3% of fiber content. The cooking properties, texture, colour attributes, sensory profile and water uptake kinetics of tagliatelle were evaluated. The proximate chemical composition and particle size distribution of raw materials was assessed as well. The higher cooking loss, water absorption ratios and swelling indexes associated with higher substitution levels of TNF resulted in a darker and stickier product, with a lower firmness, hardness and cohesive structure. The overall acceptability of tiger nut pasta depends more on visual and textural characteristics than on taste. No significant changes on the initial water absorption rate during cooking were observed between the control and tiger nut pasta. (C) 2016 Elsevier Ltd. All rights reserved.Authors would like to thank the Conselleria de Empresa, Universidad y Ciencia (Spain) for financial support throughout the project AICO/2016/056. Also, authors express sincere thanks to Harinas Villamayor S.A., Tigernuts Traders, S.L. and Avicola Llombai S.A. for providing raw materials for conducting this study.Albors, A.; Raigón Jiménez, MD.; García-Martínez, MD.; Martín-Esparza, M. (2016). Assessment of techno-functional and sensory attributes of tiger nut fresh egg tagliatelle. LWT - Food Science and Technology. 74:183-190. doi:10.1016/j.lwt.2016.07.047S1831907

Valoración sensorial de tomates valencianos de producción ecológica

[ES] La agricultura ecológica es un sistema productivo inocuo para el medio ambiente. Los sistemas de agricultura ecológica se basan en normas de producción concretas y precisas que tienen por objeto conseguir agroecosistemas que sean social y ecológicamente sostenibles. Se fundamenta en la reducción del uso de insumos externos, evitando el empleo de fertilizantes y plaguicidas sintéticos y potenciando el uso de variedades tradicionales. Contribuyendo a la revalorización de los saberes locales que suponen una herencia cultural considerable y a dar un paso hacia la recuperación de la autosuficiencia del agricultor en el uso de la semilla. A diferencia de las semillas comerciales, en la selección de las variedades locales han primado entre otros atributos, la calidad organoléptica, que los consumidores ecológicos valoran especialmente. El objetivo del estudio es evaluar en siete variedades de tomate valenciano, cultivados bajo agricultura ecológica, los parámetros de acidez total, sólidos solubles, densidad, pH del jugo y el índice de color y de sabor del fruto. Por otro lado, se realiza una valoración organoléptica de los atributos de olor, color, textura y sabor. Se toman como referencia los mismos criterios en un tomate híbrido, de alta aceptación, de semilla certificada ecológica. Existe una preferencia en cuanto a las tonalidades de tomates rojas y rosadas y hacia los calibres grandes. Los tomates mejor valorados por el olor han sido “Rosada de Castelló” y “Rossat Gran Xató”. En cuanto al color los mejores valorados han sido las variedades de tomate de “Cuelga” y “Rosada de Castelló”, respecto a la textura los tomates mejor valorados han sido la variedad “Masclet” y “Morado” y en cuanto al sabor las variedades más valoradas han sido “Rosada de Castelló” y “Masclet”.[EN] Organic agricultura is a productive system which is harmless for the environment Organic agricultura systems are based on specific and precise production rules that have as an objective being socially and ecologically sustainable. It is based on the reduction of external inputs, avoiding the use of synthetic fertilizers and pesticides and favouring the use of traditional varieties. It also contributes to the enhancement of local knowledge, which represents a considerable cultural heritage, and to giving a step forward to the recovery of the self-sufficiency of farmers in the use of seed. Contrarily to commercial seed, in the selection of local varieties among other attributes has been prevailed organoleptic quality, which consumers of organic products especially value. The aim of the study is evaluating in seven Valencian tomato varieties, grown under organic conditions, the total acidity, soluble solids, density, juice pH and colour and flavour indexes. On the other hand, and organoleptic assessment of the aroma, colour, texture and flavour attributes is performed. As a control a tomato hybrid, of high acceptance, of certified organic seed is used. There has been a preference for tomatoes with red and pink tonalities and towards large sizes. The tomatoes best valued for the aroma have been “Rosada de Castelló” and “Rossat Gran Xató”. Concerning colour the best valued ones have been the tomato varieties “Cuelga” and “Rosada de Castelló”; regarding texture the best valued tomatoes have been those of the varieties “Masclet” and “Morado” and regarding flavor the most valued varieties have been “Rosada de Castelló” and “Masclet”.Raigón Jiménez, MD.; Monreal Carsi, RM. (2020). Valoración sensorial de tomates valencianos de producción ecológica. En I Congrés de la Tomaca Valenciana: La Tomaca Valenciana d'El Perelló. Editorial Universitat Politècnica de València. 129-140. https://doi.org/10.4995/TOMAVAL2017.2017.6410OCS12914

High fibre tiger nut pasta and xanthan gum: cooking quality, microstructure, physico-chemical properties and consumer acceptance

[EN] The feasibility of replacing wheat semolina by tiger nut flour (20 and 40%) and xanthan gum (1%) in order to obtain high fibre dry pappardelle with fair techno-functional, structural and sensory attributes, was assessed. The cooking properties, texture, colour and sensory acceptance of uncooked and cooked pasta were evaluated. The proximate chemical composition of the raw materials, and the microstructure of the dry pasta were also assessed. The results in this manuscript address the improved nutritional value in terms of its dietary fibre, mineral content, oleic and linoleic acids, and the positive effects on the textural characteristics and cooking behaviour achieved on dry tiger nut based pappardelle using 1% of xanthan gum as a structural agent. Micrographs revealed in fact that the gluten network was better formed when xanthan gum was used. Furthermore, the obtained results seem to support that consumers would prefer pappardelle with 40% tiger nut flour.This work was supported by the Conselleria de Empresa, Universidad y Ciencia (Spain) throughout the project AICO/2016/056. Authors are thankful to Harinas Villamayor S.A. for providing raw materials for conducting this study.Martín-Esparza, M.; Raigón Jiménez, MD.; Raga-Soriano, A.; Albors, A. (2018). High fibre tiger nut pasta and xanthan gum: cooking quality, microstructure, physico-chemical properties and consumer acceptance. Food Science and Biotechnology. 27(4):1075-1084. https://doi.org/10.1007/s10068-018-0341-1S10751084274WHO. Salt reduction. Fact sheet, World Health Organization (2016).Romo C, Mize K, Warfel K. Addition of hi-maize, natural dietary fiber, to a commercial cake mix. J Am Diet Assoc. 108: 76–77 (2008)Aravind N, Sissons M, Fellows CM. 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The Effects of Low-Input (Wild and Organic Farming) Conditions on the Nutritional Profile of Ziziphus jujuba Mill. Fruits from the Valencian Mediterranean

[EN] Jujube fruit (Ziziphus jujuba Mill.) has been a food source since ancient times. In Spain, it is considered a marginal crop, and jujube fruits are of low economic importance. Its consumption is bound to local marketplaces. However, jujube is a good alternative crop due to its climatic adaptation and low-input conditions. We aimed to evaluate the morphological, physicochemical, and bioactive compounds of jujube fruits grown under low-input conditions (wild and organic farming) in the Mediterranean basin, specifically in Marjal de los Moros, Valencia, Spain. The organic system produces higher protein, fiber, ash, and carbohydrate concentrations from small-caliber fruit cultivars. Potassium and phosphorus are the major mineral elements in jujube. The fruits¿ total polyphenols range from 480.83 to 630.81 mg EGA·100 g¿1 fw in organic conditions and 520.71 mg EGA·100 g¿1 fw in wild conditions. Low-input conditions influence the production of glucose (sweet fruits) and bioactive compounds, as well as mineral concentrations. A strong relationship exists between vitamin C levels and the potassium concentration. Jujube fruits are classified as ¿vitamin C-rich¿. A 20 g serving of fruit can provide the regular vitamin C requirements of an adult person. The environmental and nutritional opportunities offered by jujubes are in line with different SDGs.The authors thank Anna Pons, of the Environmental Education Center of the Valencian Community, for her direct collaboration, providing the materials used in this study, and for the center's great work in maintaining Mediterranean diversity. The authors would also like to thank Alba Agenjos for her previous work with jujube fruits.Fukalova-Fukalova, T.; García-Martínez, MD.; Esteve Ciudad, P.; Raigón Jiménez, MD. (2023). The Effects of Low-Input (Wild and Organic Farming) Conditions on the Nutritional Profile of Ziziphus jujuba Mill. Fruits from the Valencian Mediterranean. Sustainability. 15(19):1-17. https://doi.org/10.3390/su151914587117151