Development of a fermented plant-based beverage from discarded bread flour

Producción CientíficaThis work aimed to reuse bread flour from discarded bread as a substrate for the growth of probiotic lactic acid bacteria (LAB) and Bifidobacterium. Commercial starters were used to ferment beverages based on bread waste flour and water, with and without enzymes (α-amylase and β-glucoamylase) and with and without a desalting treatment. All the fermentations were carried out at 38 °C during 24 h. Microbial counts, pH and titratable acidity (TA) were determined at 0, 3, 6, 9 and 24 h and carbohydrates content at 0, 9 and 24 h. The pH, TA and water holding capacity (WHC) were also analysed at 15 and 21 days during the storage of the beverages. Both starters showed good growth during the first 9 h although Nu-trish® BY showed a slight decrease until the end of the fermentation. All the beverages reached pH levels lower than 4.1 after 24 h. Samples treated with enzymes achieved faster a higher acidity and a lower WHC. In general, salted samples showed higher maximum rates of growth (μmax) and maximum rates of pH reduction (Vmax pH red) and acidification (Vmax acid), as well as lower pH and WHC and higher TA, in all the studied analyses.Junta de Castilla y León (VA177P20)TRANSCOLAB FEDER-Interreg Spain-Portugal project (0612_TRANS_CO_LAB_2_P

Influence of somatic cell count and breed on capillary electrophoretic protein profiles of ewes’ milk: A chemometric study

Producción CientíficaBulk tank ewe milk from the Assaf, Castellana, and Churra breeds categorized into 3 somatic cell count (SCC) groups (2,500,000 cells/mL) was used to investigate changes in chemical composition and capillary electrophoresis protein profiles. The results obtained indicated that breed affected fat, protein, and total solids levels, and differences were also observed for the following milk proteins: β-, β1-, β2-, and αs1-III-casein, α-lactalbumin, and β-lactoglobulin. High SCC affected fat and protein contents and bacterial counts. The level of β1-, β2-, and αs1-I-casein, and α-lactalbumin were significantly lower in milk with SCC scores >2,500,000 cells/mL. A preliminary study of the chemical, microbiological, and electrophoretic data was performed by cluster analysis and principal components analysis. Applying discriminant analysis, it was possible to group the milk samples according to breed and level of SCC, obtaining a prediction of 100 and 97% of the samples, respectively.Junta de Castilla y León (Proyecto SA 066/04

Application of immobilized yeasts for improved production of sparkling wines

Verdejo sparkling wines from two consecutive vintages were elaborated following the “champenoise” method. The second fermentation was developed with the same free or immobilized Saccharomyces cerevisiae bayanus yeast strain, carrying out four batch replicates each year. The sparkling wines were analyzed after 9 months of aging, showing no significant differences among the two typologies in the enological parameters (pH, total acidity, volatile acidity, reducing sugars, and alcoholic strength), the effervescence, or the spectrophotometric measurements. The free amino nitrogen content was significantly higher in the sparkling wines obtained from immobilized yeasts, nevertheless, the levels of neutral polysaccharides and total proteins were lower. No significant differences in the volatile composition were found, except for only two volatile compounds (isobutyric acid and benzyl alcohol); however, these two substances were present at levels below their respective olfactory thresholds. The sensory analysis by consumers showed identical preferences for both types of sparkling wines, except for the color acceptability. The descriptive analysis by a tasting panel revealed that sensorial differences between both sparkling wines were only found for the smell of dough. Therefore, the use of immobilized yeasts for the second fermentation of sparkling wines can reduce and simplify some enological practices such as the procedure of riddling and disgorging, with no impact on the so-mentioned quality parameters

Impact of glucose oxidase treatment in high sugar and pH musts on volatile composition of white wines

Producción CientíficaClimate change is modifying the composition of the grapes, increasing sugar and pH levels, which produces unbalanced wines with high alcohol degree, low acidity and poor aromatic notes. In this study, glucose oxidase (GOX) and catalase (CAT) were applied in white must with high sugar content and pH (>3.8) to simultaneously decrease glucose concentration and pH. The effect of enzyme treatment on volatile composition of wine was investigated. A concentration of 0.17 mkat/L for both GOX and CAT was sufficient to produce a remarkable reduction of glucose concentration in the must (61.5 g/L), achieving similar results within the pH range of 3–4. The musts subjected to enzymatic treatment yielded more balanced wines, lowering their alcohol content by 10–27 mL/L and pH by 0.3–0.5, while leaving their chromatic characteristics unchanged compared to the control wines. As positive effects, enzyme treatment reduced the concentrations of C6-alcohols with green-herbaceous notes and high-chain ethyl esters with soapy notes in wines, and did not modify the concentrations of short-chain ethyl esters, acids and higher alcohols. However, the concentrations of heptyl acetate and 2-phenylethanol with floral notes, and some ketones with floral and fruit notes, were lower in wines from treated musts

PID_19_20_124_Anexos

Anexos del PID ENOFOOD-GAME: Aplicación de la plataforma Kahoot como metodología activa de aprendizaje basado en la gamificación en los Grados en Enología y en Ingeniería de las Industrias Agrarias y Alimentarias y en los PEC I-ENOFOOD y I-AGRIFOOD.Ingeniería Agrícola y ForestalAnatomía Patológica, Microbiología, Medicina Preventiva y Salud Pública, Medicina Legal y Forens

Profile and conception of the teaching of the basic football coach in the region of Beja (Portugal)

La figura del entrenador es clave en el entrenamiento deportivo con jóvenes. Este estudio tuvo como objetivosestablecer el perfil del entrenador de fútbol en las etapas de formación de los jóvenes jugadores de la región de Beja (Portugal),identificar la concepción sobre la enseñanza del fútbol que tienen, y conocer la forma de planificar y programar de los mismos.Con este fin se encuestaron a 124 entrenadores de fútbol base de la mencionada región portuguesa. Los datos mostraron queel perfil del entrenador de fútbol base de Beja se correspondió al siguiente: hombre de entre 31 y 40 años, con el duodécimoaño de escolaridad completo, trabajando por cuenta ajena, sin curso de entrenador o con apenas el Grado I o nivel básico dela titulación de entrenador de fútbol. También destacó el hecho de que la mayoría de los entrenadores consideraran el fútbolun medio para educar a los jugadores, siendo los entrenadores más jóvenes los que más creían en el fútbol como mediotransmisor de valores. Cabe destacar que los entrenadores manifestaron tener bastante claro los contenidos a trabajar en estasedades y que solían utilizar tanto métodos de enseñanza directivos como basados en el descubrimiento. Los entrenadoresafirmaron que solían dar más prioridad a los aspectos técnico-tácticos con respecto al trabajo físico. Por último, gran parte delos entrenadores mostraron intención de entrenar en un futuro en categorías superiores

A Multiple Stakeholder Multicriteria Decision Analysis in Diabetic Macular Edema Management: The MULTIDEX‑EMD Study

Background The clinical and economic management of retinal diseases has become more complex following the introduction of new intravitreal treatments. Multicriteria decision analysis (MCDA) offers the potential to overcome the challenges associated with traditional decision-making tools. Objectives A MCDA to determine the most relevant criteria to decision-making in the management of diabetic macular edema (DME) based on the perspectives of multiple stakeholders in Spain was developed. This MCDA was termed the MULTIDEX-EMD study. Methods Nineteen stakeholders (7 physicians, 4 pharmacists, 5 health authorities and health management experts, 1 psychologist, and 2 patient representatives) participated in this three-phase project. In phase A, an advisory board defined all of the criteria that could influence DME treatment decision-making. These criteria were then screened using a discrete choice experiment (DCE) (phase B). Next, a multinomial logit model was fitted by applying the backward elimination algorithm (relevant criteria: p value = 15 letters (p value < 0.001), effect duration per administration (p value = 0.008), retinal detachment (p value < 0.001), endophthalmitis (p value = 0.012), myocardial infarction (p value < 0.001), intravitreal hemorrhage (p value = 0.021), annual treatment cost per patient (p value = 0.001), health-related quality of life (HRQoL) (p value = 0.004), and disability level (p value = 0.021). Conclusions From a multi-stakeholder perspective, the selection of an appropriate treatment for DME patients should guarantee patient safety and maximize the visual acuity improvement and treatment effect duration. It should also contribute to system sustainability by being affordable, it should have a positive impact on HRQoL, and it should prevent disability

ENOFOOD-GAME: Aplicación de la plataforma Kahoot como metodología activa de aprendizaje basado en la gamificación en estudios universitarios de grado y máster de la ETSIIAA de Palencia.

El proyecto ENOFOOD-GAME se planteó en el curso pasado, como una experiencia piloto para mejorar la motivación y el aprendizaje de los estudiantes empleando una herramienta de aprendizaje cooperativo y competitivo utilizando la plataforma digital Kahoot basada en la gamificación. Debido al alto grado de satisfacción de los estudiantes y profesores que participaron en la experiencia piloto, en este curso 20-21, esta herramienta de gamificación se reforzó en los títulos del curso pasado y se trasladó a otras dos asignaturas del Grado de Enología y a dos asignaturas del Máster en Calidad, Desarrollo e Innovación en Alimentos. Todos los estudiantes matriculados participaron en todas las sesiones y mostraron una satisfacción global muy alta con el uso de dicha plataforma, similar entre los estudiantes de grado y máster y entre los cursos 2019-20 y 2020-21. Los resultados obtenidos indican que la implementación de la plataforma digital Kahoot en asignaturas ha resultado ser una herramienta de mejora docente que ha mostrado unos resultados satisfactorios.Departamento de Anatomía patológica, Microbiología, Medicina preventiva y Salud pública, Medicina legal y ForenseSe incluyen los ANEXOS DEL PID 20-21_12

SensoGraph: Using proximity graphs for sensory analysis

Sensory evaluation of foods is as important as chemical, physical or microbiological examinations, being specially relevant in food industries. Classical methods can be long and costly, making them less suitable for certain industries like the wine industry. Some alternatives have arisen recently, including Napping®, where the tasters represent the sensory distances between products by positioning them on a tablecloth; the more similar they perceive the products, the closer they position them on the tablecloth. This method uses multiple factor analysis (MFA) to process the data collected. The present paper introduces the software SensoGraph, which makes use of proximity graphs to analyze those data. The application is described and experimental results are presented in order to compare the performances of SensoGraph and Napping®, using eight wines from the Toro region and two groups of twelve tasters with different expertise.Ministerio de Ciencia e InnovaciónEuropean Science FoundationJunta de Castilla y Leó

The melatonergic agonist agomelatine ameliorates high fat diet-induced obesity in mice through the modulation of the gut microbiome

Background and purpose: Melatonin has shown beneficial effects on obesity, both in humans and experimental models, via regulating the altered circadian rhythm and thus ameliorating the gut dysbiosis associated with this metabolic condition. However, its clinical use is limited, mostly due to its short half-life. Agomelatine is an agonist of the melatonin receptors that could be used to manage obesity and offer a better profile than melatonin. Experimental approach: Male C57BL/6 mice were fed a high fat diet and orally treated for five weeks with agomelatine, or melatonin or metformin, used as control drugs. Metabolic profile, inflammatory status, vascular dysfunction and intestinal microbiota composition were assessed. Key results: Agomelatine lessened body weight gain, enhanced glucose and lipid metabolisms, and improved insulin resistance. It also reduced the obesity-associated inflammatory status and endothelial dysfunction, probably linked to its effect on gut dysbiosis, consisting of the restoration of bacterial populations with key functions, such as short chain fatty acid production. Conclusions and implications: Agomelatine can be considered as a novel therapeutic tool for the management of human obesity and its associated comorbidities.Junta de Andalucia CTS 164Instituto de Salud Carlos IIIEuropean Commission PI19/01058 European Commissio