Assessment of different machine learning methods for reservoir outflow forecasting

Reservoirs play an important function in human society due to their ability to hold and regulate the flow. This will play a key role in the future decades due to climate change. Therefore, having reliable predictions of the outflow from a reservoir is necessary for early warning systems and adequate water management. In this sense, this study uses three approaches machine learning (ML)-based techniques—Random Forest (RF), Support Vector Machine (SVM) and artificial neural network (ANN)—to predict outflow one day ahead of eight different dams belonging to the Miño-Sil Hydrographic Confederation (Galicia, Spain), using three input variables of the current day. Mostly, the results obtained showed that the suggested models work correctly in predicting reservoir outflow in normal conditions. Among the different ML approaches analyzed, ANN was the most appropriate technique since it was the one that provided the best model in five reservoirs.Ministerio de Ciencia e Innovación | Ref. FPU2020/0614

Essential oils and their application on active packaging systems: a review

The food industry is continuously evolving through the application of innovative tools and ingredients towards more effective, safe, natural and ecofriendly solutions to satisfy the demands of the costumers. In this context, natural sources (i.e., leaves, seeds, peels or unused pulp) can entail a valuable source of compounds, such as essential oils (EOs), with recognized antioxidant and antimicrobial properties that can be used as natural additives in packaging applications. The current trend is the incorporation of EOs into diverse kinds of biodegradable materials, such as edible films, thus developing active packaging systems with improved preservation properties that can offer benefits to both the food and packaging industry by reducing food waste and improving the management of packaging waste. EOs may be added into the packaging material as free or encapsulated molecules, where, especially this last option, has been revealed as very promising. The addition of these lipophilic compounds provides to the end-product various bioactivities of interest, which can eventually extend the shelf-life of the product by preventing food spoilage. Pairing biodegradable packaging with EOs extracted from natural agro-industrial by-products can lead to a more sustainable food industry. Recent knowledge and advances on this issue will be reviewed in the present work.MICINN supporting the Ramón and Cajal grant for M.A. Prieto (RYC-2017- 22891); to EcoChestnut Project for supporting the grant of M. Carpena; to Xunta de Galicia and University of Vigo for supporting the pre-doctoral grant of P. García-Oliveira (ED481A-2019/295). The project SYSTEMIC “an integrated approach to the challenge of sustainable food systems: adaptive and mitigatory strategies to address climate change and malnutrition”, Knowledge hub on Nutrition and Food Security has received funding from national research funding parties in Belgium (FWO), France (INRA), Germany (BLE), Italy (MIPAAF), Latvia (IZM), Norway (RCN), Portugal (FCT), and Spain (AEI) in a joint action of JPI HDHL, JPI-OCEANS and FACCE-JPI launched in 2019 under the ERA-NET ERA-HDHL (nº 696295).info:eu-repo/semantics/publishedVersio

Machine learning to predict the adsorption capacity of microplastics

Nowadays, there is an extensive production and use of plastic materials for different industrial activities. These plastics, either from their primary production sources or through their own degradation processes, can contaminate ecosystems with micro- and nanoplastics. Once in the aquatic environment, these microplastics can be the basis for the adsorption of chemical pollutants, favoring that these chemical pollutants disperse more quickly in the environment and can affect living beings. Due to the lack of information on adsorption, three machine learning models (random forest, support vector machine, and artificial neural network) were developed to predict different microplastic/water partition coefficients (log Kd) using two different approximations (based on the number of input variables). The best-selected machine learning models present, in general, correlation coefficients above 0.92 in the query phase, which indicates that these types of models could be used for the rapid estimation of the absorption of organic contaminants on microplastics.Ministerio de Universidades | Ref. FPU2020/0614

Challenges in the application of circular economy models to agricultural by-products: pesticides in Spain as a case study

The income and residue production from agriculture has a strong impact in Spain. A circular economy and a bioeconomy are two alternative sustainable models that include the revalorization of agri-food by-products to recover healthy biomolecules. However, most crops are conventional, implying the use of pesticides. Hence, the reutilization of agri-food by-products may involve the accumulation of pesticides. Even though the waste-to-bioproducts trend has been widely studied, the potential accumulation of pesticides during by-product revalorization has been scarcely assessed. Therefore, in this study, the most common pesticides found in eight highly productive crops in Spain are evaluated according to the available published data, mainly from EFSA reports. Among these, oranges, berries and peppers showed an increasing tendency regarding pesticide exceedances. In addition, the adverse effects of pesticides on human and animal health and the environment were considered. Finally, a safety assessment was developed to understand if the reutilization of citrus peels to recover ascorbic acid (AA) would represent a risk to human health. The results obtained seem to indicate the safety of this by-product to recover AA concentrations to avoid scurvy (45 mg/day) and improve health (200 mg/day). Therefore, this work evaluates the potential risk of pesticide exposure through the revalorization of agri-food by-products using peels from citruses, one of the major agricultural crops in Spain, as a case study.Xunta de Galicia | Ref. ED481B-2019/096Xunta de Galicia | Ref. ED481B-2021/152Ibero-American Program on Science and Technology | Ref. CYTED—AQUA-CIBUS, P317RT0003ERA-NET ERA-HDHL | Ref. 696295Ministerio de Ciencia e Innovación | Ref. RYC-2017-22891Ministerio de Ciencia e Innovación | Ref. FPU2020/0614

Challenges for future food systems: from the Green Revolution to food supply chains with a special focus on sustainability

Finding a food system to feed the growing worldwide population remains a challenge, especially in the current era, where natural resources are being dramatically depleted. From a historical point of view, the Green Revolution, together with biofortification and sustainable intensification, was established as a possible solution to counter hunger and malnutrition during the second half of the 20th century. As a solution, to overcome the limitations attributed to the Green Revolution, food supply chains were developed. The current food system, based on the long food supply chain (LFSC), is characterized by globalization, promoting several advantages for both producers and consumers. However, LFSC has been demonstrated to be unable to feed the global population and, furthermore, it generates negative ecological, environmental, logistical, and nutritional pressures. Thus, novel efficient food systems are required to respond to current environmental and consumers' demands, as is the case of short food supply chain (SFSC). As a recently emerging food system, the evaluation of SFSC sustainability in terms of environmental, economic, and social assessment is yet to be determined. This review is focused on the evolution of food supply systems, starting from the Green Revolution to food supply chains, providing a significant perspective on sustainability.The research leading to these results was supported by MICINN supporting the Ramón y Cajal grant for M. A. Prieto (RYC-2017-22891), the Juan de la Cierva Incorporación for Hui Cao (IJC2020-04605- 5-I) and the FPU grant for A. Soria-Lopez (FPU2020/06140); by Xunta de Galicia for supporting the program (EXCELENCIA-ED431F 2020/12) and by supporting the postdoctoral grant of M. Fraga- Corral (ED481B-2019-096) and the predoctoral grants of M. Carpena (ED481A 2021/313) and of P. Garcia-Oliveira (ED481A-2019/295); and by the European Union through the “NextGenerationEU” program supporting the “Margarita Salas” grant awarded to P. Garcia-Perez. The authors are grateful to Ibero-American Program on Science and Technology (CYTED—AQUA-CIBUS, P317RT0003), to the Bio Based Industries Joint Undertaking (JU) under grant agreement No. 888003 UP4HEALTH Project (H2020-BBI-JTI-2019) that supports the work of P. Otero and P. Garcia-Perez. The JU receives support from the European Union’s Horizon 2020 research and innovation program and the Bio Based Industries Consortium. The project SYSTEMIC Knowledge hub on Nutrition and Food Security, has received funding from national research funding parties in Belgium (FWO), France (INRA), Germany (BLE), Italy (MIPAAF), Latvia (IZM), Norway (RCN), Portugal (FCT), and Spain (AEI) in a joint action of JPI HDHL, JPI-OCEANS and FACCE-JPI launched in 2019 under the ERA-NET ERA-HDHL (No. 696295)

Colour and stability of the six common anthocyanidin 3-glucosides

This study on anthocyanin stability and colour variation (lambda max, absorptivity) in the pH range 1-12 during a period of 60 days storage at 10 and 23ºC, was conducted on the 3-glucosides of the six common anthocyanidins. It was mostly in the alkaline region that differences in colour and stability became significant. Although it has been generally accepted that anthocyanins are stable only at low pH values, this study revealed that, for some of the anthocyanin 3-glucosides (e.g. malvidin 3-glucoside), the bluish colours were rather intense and stability relatively high in the alkaline region. Thus, they can be regarded as potential colorants for some slightly alkaline food products.Fundação para a Ciência e Tecnologi

Benefits and drawbacks of ultrasound-assisted extraction for the recovery of bioactive compounds from marine algae

The increase in life expectancy has led to the appearance of chronic diseases and interest in healthy aging, in turn promoting a growing interest in bioactive compounds (BCs) and functional ingredients. There are certain foods or products rich in functional ingredients, and algae are one of them. Algae consumption has been nominal in Europe until now. However, in recent years, it has grown significantly, partly due to globalization and the adoption of new food trends. With the aim of obtaining BCs from foods, multiple methods have been proposed, ranging from conventional ones, such as maceration or Soxhlet extraction, to more innovative methods, e.g., ultrasound-assisted extraction (UAE). UAE constitutes a novel method, belonging to so-called green chemistry, that enables the extraction of BCs requiring lower amounts of solvent and energy costs, preserving the integrity of such molecules. In recent years, this method has been often used for the extraction of different BCs from a wide range of algae, especially polysaccharides, such as carrageenans and alginate; pigments, including fucoxanthin, chlorophylls, or -carotene; and phenolic compounds, among others. In this way, the application of UAE to marine algae is an efficient and sustainable strategy to pursue their deep characterization as a new source of BCs, especially suitable for vegetarian and vegan diets.The research leading to these results was supported by MICINN supporting the Ramón y Cajal grant for M.A. Prieto (RYC-2017-22891) and the FPU grant for A. Carreira-Casais (FPU2016/06135); by Xunta de Galicia for supporting the pre-doctoral grants of P. Garcia-Oliveira (ED481A-2019/295) and A.G. Pereira (ED481A-2019/0228); by University of Vigo for supporting the predoctoral grant of M. Carpena (Uvigo-00VI 131H 6410211) and by Becas de Fundación ONCE Programme “Oportunidad al Talento” that supports the work of A. Soria-Lopez.info:eu-repo/semantics/publishedVersio

Fucoxanthin’s Optimization from Undaria pinnatifida Using Conventional Heat Extraction, Bioactivity Assays and In Silico Studies

Brown macroalgae are a potential source of natural pigments. Among them, Undaria pinnatifida is recognized for its high concentration of fucoxanthin (Fx), which is a pigment with a wide range of bioactivities. In this study, three independent parameters were optimized for conventional heat extraction (CHE) to maximize the recovery of Fx from Undaria pinnatifida. Optimal conditions (temperature = 45 °C, solvent = 70%, and time = 61 min) extracted 5.1 mg Fx/g dw. Later, the bioactivities of the Fx-rich extracts (antioxidant, antimicrobial, and neuroprotective) were assessed using in vitro and in silico approaches. In vitro assays indicated that Fx has a strong antioxidant capacity and even stronger antimicrobial activity against gram-positive bacteria. This data was supported in silico where Fx established a high binding affinity to DR, a Staphylococcus aureus protein, through aa ALA-8, LEU-21, and other alkane interactions. Finally, the in vitro enzymatic inhibition of AChE using Fx, was further supported using docking models that displayed Fx as having a high affinity for aa TYR72 and THR 75; therefore, the Fx extraction behavior explored in this work may reduce the costs associated with energy and solvent consumption. Moreover, this paper demonstrates the efficiency of CHE when recovering high amounts of Fx from Undaria pinnatifida. Furthermore, these findings can be applied in different industries.Authors are grateful to the Bio Based Industries Joint Undertaking (JU) under grant agreement no. 888003 UP4HEALTH Project (H2020-BBI-JTI-2019). The JU receives support from the European Union’s Horizon 2020 research and innovation program and the Bio Based Industries Consortium. The project SYSTEMIC Knowledge Hub on Nutrition and Food Security, has received funding from national research funding parties in Belgium (FWO), France (INRA), Germany (BLE), Italy (MIPAAF), Latvia (IZM), Norway (RCN), Portugal (FCT), and Spain (AEI) as a result of a joint action by JPI HDHL, JPI-OCEANS, and FACCE-JPI that was launched in 2019 under the ERA-NET ERA-HDHL (n_ 696295).info:eu-repo/semantics/publishedVersio

Single-cell proteins obtained by circular economy intended as a feed ingredient in aquaculture

The constant increment in the world’s population leads to a parallel increase in the demand for food. This situation gives place the need for urgent development of alternative and sustainable resources to satisfy this nutritional requirement. Human nutrition is currently based on fisheries, which accounts for 50% of the fish production for human consumption, but also on agriculture, livestock, and aquaculture. Among them, aquaculture has been pointed out as a promising source of animal protein that can provide the population with high-quality protein food. This productive model has also gained attention due to its fast development. However, several aquaculture species require considerable amounts of fish protein to reach optimal growth rates, which represents its main drawback. Aquaculture needs to become sustainable using renewable source of nutrients with high contents of proteins to ensure properly fed animals. To achieve this goal, different approaches have been considered. In this sense, single-cell protein (SCP) products are a promising solution to replace fish protein from fishmeal. SCP flours based on microbes or algae biomass can be sustainably obtained. These microorganisms can be cultured by using residues supplied by other industries such as agriculture, food, or urban areas. Hence, the application of SCP for developing innovative fish meal offers a double solution by reducing the management of residues and by providing a sustainable source of proteins to aquaculture. However, the use of SCP as aquaculture feed also has some limitations, such as problems of digestibility, presence of toxins, or difficulty to scale-up the production process. In this work, we review the potential sources of SCP, their respective production processes, and their implementation in circular economy strategies, through the revalorization and exploitation of different residues for aquaculture feeding purposes. The data analyzed show the positive effects of SCP inclusion in diets and point to SCP meals as a sustainable feed system. However, new processes need to be exploited to improve yield. In that direction, the circular economy is a potential alternative to produce SCP at any time of the year and from various cost-free substrates, almost without a negative impact.Bio Based Industries Joint Undertaking | Ref. H2020-BBI-JTI-2019Ministerio de Ciencia e Innovación | Ref. RYC-2017-22891Ministerio de Ciencia e Innovación | Ref. RYC-2020-030365-IMinisterio de Ciencia e Innovación | Ref. IJC2020-046055-IMinisterio de Ciencia e Innovación | Ref. FPU2020/06140Xunta de Galicia | Ref. ED481B-2019/096Xunta de Galicia | Ref. ED481B-2021/152Xunta de Galicia | Ref. ED481A-2019/295Xunta de Galicia | Ref. ED481A-2019/0228CYTED—AQUA-CIBUS | Ref. P317RT0003European Commission | Ref. H2020-ERA-NET ERA-HDHL n. 69629

Red seaweeds as a source of nutrients and bioactive compounds: Optimization of the extraction

The present work aimed to determine the nutritional composition (ash, protein, fat, carbohydrate content and energy value), phenolic compounds, pigments and organic acids content of three typical red algae from the Northwest of Spain: Chondrus crispus, Mastocarpus stellatus, and Gigartina pistillata; as well as their antioxidant and antimicrobial activities. Furthermore, the present work compared two extraction techniques: conventional heat assisted extraction (HAE) and high pressure assisted extraction (HPAE) to maximize the yield and the concentration of target compounds. Different independent variables were considered for the response study. Time (t) and percentage of ethanol of the solvent (S) were chosen for both techniques and temperature (T) and pressure (P) were used for HAE and HPAE, respectively. The experiments were designed following a response surface methodology (RSM) approach. The obtained results showed a similar nutritional composition between algae samples: low-fat content and high content of proteins, carbohydrates and energy. All tested algae showed good antioxidant and antimicrobial properties. Finally, HEA demonstrated to be the most efficient extraction technique. This study confirms the potential of red algae to be part of the human diet as a source of non-animal protein, due to its nutritional content, phenolic profile, pigments concentration and bioactive properties, which proves that HAE is the optimum technique for the extraction maximization.The research leading to these results was supported by MICINN supporting the Ramón y Cajal grant for M.A. Prieto (RYC-2017-22891); by Xunta de Galicia supporting the program EXCELENCIA-ED431F 2020/12 and the post-doctoral grant of M. Fraga-Corral (ED481B-2019/096); by University of Vigo for the predoctoral grant of M. Carpena (Uvigo-00VI 131H 6410211); by Becas de Fundación ONCE Program “Oportunidad al Talento” that supports the work of A. Soria-Lopez; by Ibero-American Program on Science and Technology (CYTED—AQUA-CIBUS, P317RT0003) and by the Bio Based Industries Joint Undertaking (JU) under grant agreement No 888003 UP4HEALTH Project (H2020-BBI-JTI-2019). The JU receives support from the European Union’s Horizon 2020 research and innovation program and the Bio Based Industries Consortium. The project SYSTEMIC Knowledge hub on Nutrition and Food Security, has received funding from national research funding parties in Belgium (FWO), France (INRA), Germany (BLE), Italy (MIPAAF), Latvia (IZM), Norway (RCN), Portugal (FCT), and Spain (AEI) in a joint action of JPI HDHL, JPI-OCEANS and FACCE-JPI launched in 2019 under the ERA-NET ERA-HDHL (no. 696295). This work has also been supported by the Ministry of Education, Science and Technological Development of Republic of Serbia (451-03-68/2020-14/200007). The authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support through national funds FCT/MCTES to CIMO (UIDB/00690/2020); national funding by FCT, P.I., through the institutional scientific employment program-contract for L. Barros and C. Pereira contracts; to the project AllNat for the contract of C. Caleja (Project AllNat POCI-01-0145-FEDER-030463) and to the Valor Natural project for the contract of E. Pereira (Mobilized Project Norte-01-0247-FEDER-024479).info:eu-repo/semantics/publishedVersio