Estudio de la citotoxicidad basal de compuestos antioxidantes presentes en el aceite esencial de orégano: CARVACROL y TIMOL

Ministerio de Ciencia e Innovación AGL2012-38357-C02-01Junta de Andalucía AGR-725

Characterisation and antimicrobial activity of active polypropylene films containing oregano essential oil and Allium extract to be used in packaging for meat products

Cooked ham is more prone to spoilage than other meat products, making preservation a key step in its commercialisation. One of the most promising preservation strategies is the use of active packaging. Oregano essential oil (OEO) and Proallium® (an Allium extract) have previously been shown to be useful in polylactic acid (PLA)-active films for ready-to-eat salads. The present work aims to study the suitability of polypropylene (PP) films containing OEO and Proallium® in the preservation of cooked ham. Concerning the technological features of the studied material, no significant changes in the mechanical or optical properties of PP films containing the active substances were recorded in comparison to the PP film without extracts. However, films containing both active substances were more flexible than the control film and less strong, highlighting the plasticisation effect of the natural extracts. Moreover, physical properties changed when active substances were added to the film. Incorporation of 4% Proallium® affected the transparency of the film to a higher extent compared to 8% OEO, undergoing decreases in transparency of 40% and 45%, respectively. Moreover, only the film containing the highest amount of OEO (8%) significantly decreased the thickness. Both active substances showed antibacterial properties; however, Proallium®-active films seemed to be more effective against Brochothrix thermosphacta than PP films containing OEO, with all percentages of Proallium® killing the bacterial population present in the ham after 60 days. In addition, materials containing the lowest Proallium® content exhibited higher acceptability by consumers in the sensory analyses with 63–100% willing to purchase, better even than the control package (56–89%). In fact, 2% of Proallium® obtained the best results in the odour study performed by the panellists.Junta de Andalucía (AGR7252)Ministerio de Ciencia e Innovación y Fondos FEDER (AGL2012-38357-C02-01

Estrés oxidativo producido por carvacrol y su combinación con timol en la línea celular CACO-2

Ministerio de Ciencia e Innovación AGL2012-38357-C02-01Junta de Andalucía AGR-725

Evaluation of evoh-coated pp films with oregano essential oil and citral to improve the shelf-life of packaged salad

[EN] The aim of this study was to improve the present packaging of salad by combining modified atmosphere packaging with a new antimicrobial active bag consisting of PP/EVOH film with oregano essential oil or citral, with the purpose of extending shelf-life and reducing possible microbiological risks. The (O-2) and CO2 barrier properties of PP/EVOH, mechanical properties (Young's modulus, tensile strength and elongation at break) were determined and compared with those of standard PP films. Antimicrobial tests were carried out for enterobacteria, total aerobic counts, yeasts and moulds, and lactic acid bacteria and psychrotrophic bacteria, and the effect of the release of the antimicrobial agent on the sensory characteristics of the salads was also studied. The application of the EVOH coating results in an increase in the tensile resistance of the PP films and a reduction in the elongation at break. The results showed that microorganism counts bacteria decreased especially at the beginning of the storage period. OEO and CITRAL samples had reductions of 1.38 log and 2.13 log respectively against enterobacterias, about 2 log against yeasts and moulds. The total aerobic counts reduced 1.08 log with OEO and 1.23 log with CITRAL and the reduction of lactic acid bacteria and psychrotrophic was about 2 log. Citral-based films appeared to be more effective than materials containing oregano essential oil in reducing spoilage flora during storage time. Sensory studies also showed that the package with citral was the most accepted by customers at the end of the shelf-life. (C) 2012 Elsevier Ltd. All rights reserved,Authors thank the financial support of the Spanish Ministry of Economy and Competitiveness (Project AGL2009-08776 and V.M-G fellowships), EU (Nafispack project 212544), Generalitat Valenciana (J.P.C. fellowship) and Mr. Karel Clapshaw (translation services).Muriel Galet, V.; Cerisuelo, JR.; López Carballo, G.; Aucejo, S.; Gavara Clemente, R.; Hernández Muñoz, P. (2013). Evaluation of evoh-coated pp films with oregano essential oil and citral to improve the shelf-life of packaged salad. Food Control. 30(1):137-143. https://doi.org/10.1016/j.foodcont.2012.06.032S13714330

Influence of a subchronical exposure to a modified clay and its migration extract in the spleen of Wistar rats

Ejemplar dedicado a: Monográfico sobre Seguridad AlimentariaLas ventajas tecnológicas de la incorporación de arcillas modificadas en polímeros para el envasado de alimentos son bien conocidas, pero aún quedan muchas incertidumbres sobre la seguridad de estos materiales. El Instituto Tecnológico del Embalaje, Transporte y Logística ha desarrollado una arcilla, Clay1, modificando una montmorillonita con una sal de amonio cuaternario. Esta organoarcilla, incorporada al polímero (ácido poliláctico), da lugar a un material nanocompuesto, reforzándose así el material de partida. El principal objetivo de este estudio es evaluar la actividad de biomarcadores de estrés oxidativo en bazo de ratas expuestas durante 90 días a Clay1 (40 mg/kg/día) y al extracto de migración obtenido a partir del material nanocompuesto resultante. Los parámetros evaluados fueron la peroxidación lipídica y las actividades enzimáticas superóxido dismutasa y catalasa. Además, se realizó un análisis del contenido en bazo de los metales más característicos que componen la organoarcilla (Al, Ca, Fe, Mg, Si) para comprobar su posible acumulación. En dicho estudio se trabajó con tres grupos de ratas Wistar (n=10): control (comida estándar + agua como bebida), Clay1 (comida estándar mezclada con 40mg/kg/día de arcilla + agua) y extracto de Clay1 (comida estándar + extracto como bebida). Tras el tiempo de exposición los animales se sacrificaron y se extrajo el bazo. De forma general, no se observaron diferencias significativas en ninguno de los parámetros evaluados con respecto al grupo control, por lo que Clay1 muestra un buen perfil toxicológico respecto a los biomarcadores ensayados con vistas a su uso en la industria alimentaria.The technological advantages of the incorporation of modified clays into polymers for food packaging are well known. However, there are still many uncertainties about the safety of these materials. The Technological Institute of Packaging, Transport and Logistic has developed Clay1, a modified clay with a quaternary ammonium salt. This organoclay is incorporated into the polymer (polylactic acid), giving a nanocomposite material and reinforcing the bulk material. The aim of this study is to evaluate the activity of several oxidative stress biomarkers in the spleen of rats exposed for 90 days to Clay1 (40 mg/kg/day) and its migration extract obtained from the resultant nanocomposite material. The parameters evaluated were lipid peroxidation and superoxide dismutase and catalase activities. Moreover, the characteristic metallic components of the organoclay (Al, Ca, Fe, Mg, Si) were also analyzed to test the possible accumulation. In this study, three groups of Wistar rats (n=10) were used: control (standard food + water), Clay1 (food with Clay1+water) and Clay1 extract (standard food+ Clay1 extract as water). After the exposure the spleen was removed. In general, no significant differences were observed in any of the parameters evaluated compared to the control group, therefore Clay1 showed a good toxicologic profile regarding the biomarkers assayed for its use in the food industry.Ministerio de Ciencia e Innovación (España) AGL2010-21210Junta de Andalucía (España) AGR596

Histopatología y bioquímica clínica de ratas expuestas de forma subcrónica al extracto de migración de un material nanocompuesto

Junta de Andalucía AGR5969Ministerio de Ciencia e Innovación AGL2010-2121

Desarrollo de una metodología para la formación y evaluación “continua” en pensamiento crítico

[EN] In this study, we shall describe a teaching experience carried out by a group of lecturers in the Statistics Department. These lecturers are involved in the training and assessment of “critical thinking” skills as part of the institutional project centred on generic skills at the Universitat Politècnica de València. The objective of this experience was to promote the understanding, development and application of the critical thinking skills in the students. Different activities linked to the abilities involved in critical thinking are proposed to the students throughout the academic year. The activities require ongoing assessment from the formative point of view. Thus, the students are aware of their own progress. Additionally, students are evaluated in the exams with questions in different formats (PoliformaT exams, tests and peer review). Suitable materials and activities for training and assessment of critical thinking have been developed. Finally the teaching staff and the students’ opinions have been collected through surveys.[ES] En este trabajo se presenta la experiencia realizada por un grupo de profesores del Departamento de Estadística en diversas asignaturas que son punto de control de la competencia "Pensamiento Crítico”. El objetivo de la experiencia era guiar a los alumnos para que entendiesen el pensamiento crítico, lo desarrollasen y lo aplicasen. Durante el curso los alumnos han realizado actividades que trabajan diferentes habilidades vinculadas con dicha competencia. Estas actividades han sido evaluadas de tal manera que desde el punto de vista formativo, el alumno sea consciente de su progreso en la competencia. Adicionalmente se les ha evaluado en los exámenes con cuestiones bajo formatos diversos (exámenes PoliformaT, preguntas en pruebas escritas y corrección por pares). Se han creado materiales y actividades adaptadas para la formación y evaluación del pensamiento crítico y a través de encuestas se ha constatado que el profesorado y el alumnado ha valorado positivamente la metodología empleada.Vidal Puig, S.; Barceló Cerdá, S.; Calduch Llosa, Á.; Debón Aucejo, AM.; Calduch Losa, MDLA.; Villa Juliá, MF. (2018). Desarrollo de una metodología para la formación y evaluación “continua” en pensamiento crítico. En IN-RED 2018. IV Congreso Nacional de Innovación Educativa y Docencia en Red. Editorial Universitat Politècnica de València. 1462-1476. https://doi.org/10.4995/INRED2018.2018.8736OCS1462147

Estudio in vitro de compuestos sulfurados del aceite esencial de ajo para su potencial uso en la industria alimentaria

Ministerio de Ciencia e Innovación AGL2012-38357-C02-0

Arcillas modificadas en la industria alimentaria: ¿Seguridad o riesgo?

Junta de Andalucía AGR5969Ministerio de Ciencia e Innovación AGL2010-2121

Monitoring of chicken meat freshness by means of a colorimetric sensor array

A new optoelectronic nose to monitor chicken meat ageing has been developed. It is based on 16 pigments prepared by the incorporation of different dyes (pH indicators, Lewis acids, hydrogenbonding derivatives, selective probes and natural dyes) into inorganic materials (UVM-7, silica and alumina). The colour changes of the sensor array were characteristic of chicken ageing in a modi¿ed packaging atmosphere (30% CO2¿70% N2). The chromogenic array data were processed with qualitative (PCA) and quantitative (PLS) tools. The PCA statistical analysis showed a high degree of dispersion, with nine dimensions required to explain 95% of variance. Despite this high dimensionality, a tridimensional representation of the three principal components was able to differentiate ageing with 2-day intervals. Moreover, the PLS statistical analysis allows the creation of a model to correlate the chromogenic data with chicken meat ageing. The model offers a PLS prediction model for ageing with values of 0.9937, 0.0389 and 0.994 for the slope, the intercept and the regression coef¿cient, respectively, and is in agreement with the perfect ¿t between the predicted and measured values observed. The results suggest the feasibility of this system to help develop optoelectronic noses that monitor food freshness.Salinas Soler, Y.; Ros-Lis, JV.; Vivancos, J.; Martínez Mañez, R.; Marcos Martínez, MD.; Aucejo Romero, S.; Herranz, N.... (2012). Monitoring of chicken meat freshness by means of a colorimetric sensor array. Analyst. 137(16):3635-3643. doi:10.1039/C2AN35211GS3635364313716Anang, D. M., Rusul, G., Ling, F. H., & Bhat, R. (2010). Inhibitory effects of lactic acid and lauricidin on spoilage organisms of chicken breast during storage at chilled temperature. International Journal of Food Microbiology, 144(1), 152-159. doi:10.1016/j.ijfoodmicro.2010.09.014HINTON, A., & INGRAM, K. D. (2005). 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