Pesticide residues determination in beer by liquid chromatography and mass spectrometry.
Authorship
T.A.C.
Máster in Innovation in Nutrition, Food Safety and Technology
T.A.C.
Máster in Innovation in Nutrition, Food Safety and Technology
Defense date
02.16.2024 09:00
02.16.2024 09:00
Summary
Pesticides protect crops in agriculture and their use is regulated at European level. Current legislation and databases refer to compounds authorized for use, recommended doses, and maximum residue levels (MRLs) in products of plant origin and to transfer factors to establish MRLs for processed products in the future, respectively. The brewing process is relatively complex, and multi-stage, employing two different groups of raw materials of plant origin, in which pesticides may be present, and passing to the final product. The objective of this study is to develop a multianalyte method, which allows the determination of pesticide residues in beer samples with different characteristics in terms of origin, ethanol content, and low LOQs. The designed procedure consists of an SPE step, followed by UPLC-QqQ-MS. Compared to previous studies, the consumption of organic solvents was reduced, maintaining accuracy values in the range of 70%-120% and achieving LOQs below 1 ng mL-1. Once the analytical protocol was validated, samples of different origins were processed, identifying several compounds present in commercial beers as well as in commercial hops.
Pesticides protect crops in agriculture and their use is regulated at European level. Current legislation and databases refer to compounds authorized for use, recommended doses, and maximum residue levels (MRLs) in products of plant origin and to transfer factors to establish MRLs for processed products in the future, respectively. The brewing process is relatively complex, and multi-stage, employing two different groups of raw materials of plant origin, in which pesticides may be present, and passing to the final product. The objective of this study is to develop a multianalyte method, which allows the determination of pesticide residues in beer samples with different characteristics in terms of origin, ethanol content, and low LOQs. The designed procedure consists of an SPE step, followed by UPLC-QqQ-MS. Compared to previous studies, the consumption of organic solvents was reduced, maintaining accuracy values in the range of 70%-120% and achieving LOQs below 1 ng mL-1. Once the analytical protocol was validated, samples of different origins were processed, identifying several compounds present in commercial beers as well as in commercial hops.
Direction
RODRIGUEZ PEREIRO, ISAAC (Tutorships)
RAMIL CRIADO, MARIA (Co-tutorships)
RODRIGUEZ PEREIRO, ISAAC (Tutorships)
RAMIL CRIADO, MARIA (Co-tutorships)
Court
FERNANDEZ CARRASCO, EUGENIO (Chairman)
VALE GONZALEZ, MARIA DEL CARMEN (Secretary)
Barreiro Fernandez, Begoña (Member)
FERNANDEZ CARRASCO, EUGENIO (Chairman)
VALE GONZALEZ, MARIA DEL CARMEN (Secretary)
Barreiro Fernandez, Begoña (Member)
Functional infant formulas: a literature review.
Authorship
L.R.G.W.
Máster in Innovation in Nutrition, Food Safety and Technology
L.R.G.W.
Máster in Innovation in Nutrition, Food Safety and Technology
Defense date
02.16.2024 16:00
02.16.2024 16:00
Summary
Human milk is the baby's main form of nutrition during the first years of life, as it allows for optimal growth and development. However, various situations in which breastfeeding is not viable motivate parents to use substitutes to feed their children. In this sense, the food industry incorporates functional or bioactive compounds such as probiotics, prebiotics, postbiotics, long chain polyunsaturated fatty acids, lactoferrin, osteopontin, alpha-lactalbumin, immunoglobulins A, nucleotides, carnitine or taurine, among others. so that it is possible to obtain industrial preparations that allow the baby to achieve, not only an optimal nutritional state, but also correct immunological and cognitive development. To carry out this narrative review, a bibliographic search was carried out in July 2023 in the scientific databases Web of Science and Scopus, incorporating 75 final articles. This review focuses on the formulation, composition and functionality of the bioactive compounds added to functional infant formulas, necessary for them to constitute an alternative or substitute for breast milk. At the same time, the manufacturing processes and the difficulties or challenges of science and industry are discussed, since the synthesis and production of many functional compounds is difficult and expensive, making their large-scale production difficult. In this sense, the incorporation of human milk oligosaccharides (HMOs) into infant formulas represents the most important innovation in infant nutrition in recent years.
Human milk is the baby's main form of nutrition during the first years of life, as it allows for optimal growth and development. However, various situations in which breastfeeding is not viable motivate parents to use substitutes to feed their children. In this sense, the food industry incorporates functional or bioactive compounds such as probiotics, prebiotics, postbiotics, long chain polyunsaturated fatty acids, lactoferrin, osteopontin, alpha-lactalbumin, immunoglobulins A, nucleotides, carnitine or taurine, among others. so that it is possible to obtain industrial preparations that allow the baby to achieve, not only an optimal nutritional state, but also correct immunological and cognitive development. To carry out this narrative review, a bibliographic search was carried out in July 2023 in the scientific databases Web of Science and Scopus, incorporating 75 final articles. This review focuses on the formulation, composition and functionality of the bioactive compounds added to functional infant formulas, necessary for them to constitute an alternative or substitute for breast milk. At the same time, the manufacturing processes and the difficulties or challenges of science and industry are discussed, since the synthesis and production of many functional compounds is difficult and expensive, making their large-scale production difficult. In this sense, the incorporation of human milk oligosaccharides (HMOs) into infant formulas represents the most important innovation in infant nutrition in recent years.
Direction
LAMAS FREIRE, ALEXANDRE (Tutorships)
REGAL LÓPEZ, PATRICIA (Co-tutorships)
LAMAS FREIRE, ALEXANDRE (Tutorships)
REGAL LÓPEZ, PATRICIA (Co-tutorships)
Court
VAZQUEZ TATO, JOSE (Chairman)
MUÑOZ FERREIRO, MARIA DE LAS NIEVES (Secretary)
NEBOT GARCIA, CAROLINA GRACIELA (Member)
VAZQUEZ TATO, JOSE (Chairman)
MUÑOZ FERREIRO, MARIA DE LAS NIEVES (Secretary)
NEBOT GARCIA, CAROLINA GRACIELA (Member)
Prevalence and antimicrobial resistance profile of Klebsiella pneumoniae isolates from chicken farms
Authorship
A.S.B.
Máster in Innovation in Nutrition, Food Safety and Technology
A.S.B.
Máster in Innovation in Nutrition, Food Safety and Technology
Defense date
02.16.2024 16:00
02.16.2024 16:00
Summary
Klebsiella pneumoniae is an enterobacteria present naturally in the soil, water and mucous membranes of humans and animals. It is generally a harmless but opportunistic microorganism, this makes it very relevant in the nosocomial environment since it can cause infections in hospitalized people with a compromised immune system. The increasing appearance of hypervirulent lineages and strains capable of causing infections in healthy individuals in combination with the acquisition of multidrug resistance factors, due to the indiscriminate use of antibiotics and thanks to the plasticity of the bacterial genome and its ability to acquire environmental plasmids, place it in an emerging health problem. The objectives of this work were to determine the prevalence of Klebsiella pneumoniae in environmental samples from chicken and hen farms and to evaluate the sensitivity of the isolates to five of the most used types of antimicrobials in animal production. To achieve these objectives, isolation was carried out using the selective medium Simmons Citrate Agar with inositol and the isolates were identified by real-time PCR using specific oligonucleotides for Klebisella pneumoniae. The prevalence of the bacteria was 21.68% and although the presence of some multi-resistant strains was found, it cannot be determined that it is a source of environmental contamination. The antibichromin with the highest rate of resistance was tetracycline (25,88%). Gentamicin did show good performance, showing the highest percentage of sensitivities, showing only resistance in 11,76% of cases.
Klebsiella pneumoniae is an enterobacteria present naturally in the soil, water and mucous membranes of humans and animals. It is generally a harmless but opportunistic microorganism, this makes it very relevant in the nosocomial environment since it can cause infections in hospitalized people with a compromised immune system. The increasing appearance of hypervirulent lineages and strains capable of causing infections in healthy individuals in combination with the acquisition of multidrug resistance factors, due to the indiscriminate use of antibiotics and thanks to the plasticity of the bacterial genome and its ability to acquire environmental plasmids, place it in an emerging health problem. The objectives of this work were to determine the prevalence of Klebsiella pneumoniae in environmental samples from chicken and hen farms and to evaluate the sensitivity of the isolates to five of the most used types of antimicrobials in animal production. To achieve these objectives, isolation was carried out using the selective medium Simmons Citrate Agar with inositol and the isolates were identified by real-time PCR using specific oligonucleotides for Klebisella pneumoniae. The prevalence of the bacteria was 21.68% and although the presence of some multi-resistant strains was found, it cannot be determined that it is a source of environmental contamination. The antibichromin with the highest rate of resistance was tetracycline (25,88%). Gentamicin did show good performance, showing the highest percentage of sensitivities, showing only resistance in 11,76% of cases.
Direction
LAMAS FREIRE, ALEXANDRE (Tutorships)
FRANCO ABUIN, CARLOS MANUEL (Co-tutorships)
LAMAS FREIRE, ALEXANDRE (Tutorships)
FRANCO ABUIN, CARLOS MANUEL (Co-tutorships)
Court
VAZQUEZ TATO, JOSE (Chairman)
MUÑOZ FERREIRO, MARIA DE LAS NIEVES (Secretary)
NEBOT GARCIA, CAROLINA GRACIELA (Member)
VAZQUEZ TATO, JOSE (Chairman)
MUÑOZ FERREIRO, MARIA DE LAS NIEVES (Secretary)
NEBOT GARCIA, CAROLINA GRACIELA (Member)
Determination of antimicrobial resistance genes in milk from different production systems.
Authorship
I.G.D.
Máster in Innovation in Nutrition, Food Safety and Technology
I.G.D.
Máster in Innovation in Nutrition, Food Safety and Technology
Defense date
02.16.2024 16:00
02.16.2024 16:00
Summary
Bovine milk provides essential nutrients to humans and is considered a staple food. A good state of health of cattle ensures that their milk production is optimal. In this sense, antimicrobial drugs are one of the main drugs used to treat infectious pathologies. However, excessive or inappropriate use can lead to antimicrobial resistance (AMR). AMR is the ability of microorganisms to persist or grow in the presence of drugs specifically designed to kill them or inhibit their growth. Depending on the type of livestock farming (organic, intensive, grazing...) the treatment of pathologies will be different. The aim of this research is to determine how the type of bovine farm affects the presence or absence of antimicrobial genes in milk. For this purpose, DNA was extracted from 24 milk samples from intensive, robotic, grazing and organic farms. The presence or absence of AMR genes was then determined by real-time PCR (qPCR) and bacterial quantification was performed using calibration curves. AMR genes were detected in all 24 samples analysed. Sample 3-Rob, belonging to cattle that have suffered from subclinical mastitis, stood out for having 9 different AMR genes. It was also characterised as the sample with the highest content of bacterial cells. The increase of AMR is a very serious threat to human health worldwide. The spread of resistant bacteria leads to infections that cannot be treated with common antimicrobials. This leads to an increase in the number of infections, hospitalisations, mortality and morbidity.
Bovine milk provides essential nutrients to humans and is considered a staple food. A good state of health of cattle ensures that their milk production is optimal. In this sense, antimicrobial drugs are one of the main drugs used to treat infectious pathologies. However, excessive or inappropriate use can lead to antimicrobial resistance (AMR). AMR is the ability of microorganisms to persist or grow in the presence of drugs specifically designed to kill them or inhibit their growth. Depending on the type of livestock farming (organic, intensive, grazing...) the treatment of pathologies will be different. The aim of this research is to determine how the type of bovine farm affects the presence or absence of antimicrobial genes in milk. For this purpose, DNA was extracted from 24 milk samples from intensive, robotic, grazing and organic farms. The presence or absence of AMR genes was then determined by real-time PCR (qPCR) and bacterial quantification was performed using calibration curves. AMR genes were detected in all 24 samples analysed. Sample 3-Rob, belonging to cattle that have suffered from subclinical mastitis, stood out for having 9 different AMR genes. It was also characterised as the sample with the highest content of bacterial cells. The increase of AMR is a very serious threat to human health worldwide. The spread of resistant bacteria leads to infections that cannot be treated with common antimicrobials. This leads to an increase in the number of infections, hospitalisations, mortality and morbidity.
Direction
REGAL LÓPEZ, PATRICIA (Tutorships)
LAMAS FREIRE, ALEXANDRE (Co-tutorships)
REGAL LÓPEZ, PATRICIA (Tutorships)
LAMAS FREIRE, ALEXANDRE (Co-tutorships)
Court
VAZQUEZ TATO, JOSE (Chairman)
MUÑOZ FERREIRO, MARIA DE LAS NIEVES (Secretary)
NEBOT GARCIA, CAROLINA GRACIELA (Member)
VAZQUEZ TATO, JOSE (Chairman)
MUÑOZ FERREIRO, MARIA DE LAS NIEVES (Secretary)
NEBOT GARCIA, CAROLINA GRACIELA (Member)
Influence of information and communication technologies on body dissatisfaction and eating behaviors in young people: bibliography revision
Authorship
M.P.G.M.
Máster in Innovation in Nutrition, Food Safety and Technology
M.P.G.M.
Máster in Innovation in Nutrition, Food Safety and Technology
Defense date
02.16.2024 09:00
02.16.2024 09:00
Summary
Technological advancement has expanded the use of digital platforms, highlighting content that promotes ideal bodies, diets and exercise, attracting the attention, especially of adolescents and young adults. Its growing popularity raises interest in understanding the impact on body satisfaction and eating behaviors of these populations. Objective: To conduct a literature review of studies analyzing the influence that information and communication technologies (ICT) have on body dissatisfaction and consequent food choices or eating-related behaviors in adolescents and young adults. Methodology: A literature research was carried out in websites such as PubMed, Web of Science, and Scopus databases. Nineteen articles published in the last 10 years, in English or Spanish, with a study population of adolescents and young adults up to 29 years of age were included. Results: In general, positive associations have been observed between time spent on the Internet, including problematic use, and higher levels of body dissatisfaction and disordered eating behaviors (such as binge eating, purging, and laxative use). Additionally, some research indicates that frequency of ICT use facilitates peer comparison and search for content on weight loss, physical exercise, and the idealization of beauty, and that they are closely associated with body image dissatisfaction and increase the risk of developing eating disorders. Conclusion: The reviewed studies suggest that frequency of use and content of social networks may be a risk factor for body dissatisfaction and disordered eating behaviors. Therefore, it is crucial to consider the use of ICTs by adolescents and young adults given the impact they have not only on their body image but also on eating behaviors and choices.
Technological advancement has expanded the use of digital platforms, highlighting content that promotes ideal bodies, diets and exercise, attracting the attention, especially of adolescents and young adults. Its growing popularity raises interest in understanding the impact on body satisfaction and eating behaviors of these populations. Objective: To conduct a literature review of studies analyzing the influence that information and communication technologies (ICT) have on body dissatisfaction and consequent food choices or eating-related behaviors in adolescents and young adults. Methodology: A literature research was carried out in websites such as PubMed, Web of Science, and Scopus databases. Nineteen articles published in the last 10 years, in English or Spanish, with a study population of adolescents and young adults up to 29 years of age were included. Results: In general, positive associations have been observed between time spent on the Internet, including problematic use, and higher levels of body dissatisfaction and disordered eating behaviors (such as binge eating, purging, and laxative use). Additionally, some research indicates that frequency of ICT use facilitates peer comparison and search for content on weight loss, physical exercise, and the idealization of beauty, and that they are closely associated with body image dissatisfaction and increase the risk of developing eating disorders. Conclusion: The reviewed studies suggest that frequency of use and content of social networks may be a risk factor for body dissatisfaction and disordered eating behaviors. Therefore, it is crucial to consider the use of ICTs by adolescents and young adults given the impact they have not only on their body image but also on eating behaviors and choices.
Direction
MARTINEZ VISPO, CARMELA (Tutorships)
MARTINEZ VISPO, CARMELA (Tutorships)
Court
FERNANDEZ CARRASCO, EUGENIO (Chairman)
VALE GONZALEZ, MARIA DEL CARMEN (Secretary)
Barreiro Fernandez, Begoña (Member)
FERNANDEZ CARRASCO, EUGENIO (Chairman)
VALE GONZALEZ, MARIA DEL CARMEN (Secretary)
Barreiro Fernandez, Begoña (Member)
Valorization of Plasma Protein by Obtaining High Added Value New Functional Ingredients.
Authorship
A.M.L.L.
University Master in Food Processing Engineering
A.M.L.L.
University Master in Food Processing Engineering
Defense date
07.12.2024 10:00
07.12.2024 10:00
Summary
The plasma protein comes from blood obtained from the animal slaughterhouse, which goes through a process of separation of the cellular fraction and concentration and results in a powder product, consisting mainly of albumin proteins, globulins, fibrinogen and essential amino acids. Due to this composition, it has a high nutritional and functional-technological potential for application in foods for human consumption. Currently, plasma included in the blood is the most polluting waste in the meat industry and the treatment to process it, whether for its (limited) use or to dispose of it, implies an economic cost and a significant environmental risk. Therefore, the purpose of this work is to study the possibility of valorizing plasma protein through microparticulation to obtain a new ingredient at the level of functional properties, which can provide, in addition to the nutritional, technological and organoleptic benefit of meat products. The study was divided into 3 stages: a preliminary one of exploratory tests, another of microparticulation and another of characterization developed in the laboratory of the development and innovation company FoodTec Consulting S.L. Through preliminary tests it was possible to confirm the initial hypothesis regarding the statement that it is possible to obtain physical changes in the plasma protein through the applied microparticulation technique, such as the change of texture in rehydrated form, from fluid to gel, in which homogenization plays a fundamental role. Likewise, it was possible to define the border of temperatures and treatment times, at which characterization tests could be carried out. Subsequently, in the tests of the microparticulate treatments, the extent to which time and temperature affect the evaluated characterization properties was determined: emulsifying capacity and stability, foaming capacity and stability, and particle size, in a series of treatments. in two factorial experiments with two factors at two levels.
The plasma protein comes from blood obtained from the animal slaughterhouse, which goes through a process of separation of the cellular fraction and concentration and results in a powder product, consisting mainly of albumin proteins, globulins, fibrinogen and essential amino acids. Due to this composition, it has a high nutritional and functional-technological potential for application in foods for human consumption. Currently, plasma included in the blood is the most polluting waste in the meat industry and the treatment to process it, whether for its (limited) use or to dispose of it, implies an economic cost and a significant environmental risk. Therefore, the purpose of this work is to study the possibility of valorizing plasma protein through microparticulation to obtain a new ingredient at the level of functional properties, which can provide, in addition to the nutritional, technological and organoleptic benefit of meat products. The study was divided into 3 stages: a preliminary one of exploratory tests, another of microparticulation and another of characterization developed in the laboratory of the development and innovation company FoodTec Consulting S.L. Through preliminary tests it was possible to confirm the initial hypothesis regarding the statement that it is possible to obtain physical changes in the plasma protein through the applied microparticulation technique, such as the change of texture in rehydrated form, from fluid to gel, in which homogenization plays a fundamental role. Likewise, it was possible to define the border of temperatures and treatment times, at which characterization tests could be carried out. Subsequently, in the tests of the microparticulate treatments, the extent to which time and temperature affect the evaluated characterization properties was determined: emulsifying capacity and stability, foaming capacity and stability, and particle size, in a series of treatments. in two factorial experiments with two factors at two levels.
Direction
Arbones Maciñeira, Enrique Rafael (Tutorships)
PEREZ QUINTANS, ALFONSO (Co-tutorships)
Arbones Maciñeira, Enrique Rafael (Tutorships)
PEREZ QUINTANS, ALFONSO (Co-tutorships)
Court
HERRERO LATORRE, CARLOS (Chairman)
BARCIELA GARCIA, JULIA (Secretary)
FERNANDEZ CARRASCO, EUGENIO (Member)
HERRERO LATORRE, CARLOS (Chairman)
BARCIELA GARCIA, JULIA (Secretary)
FERNANDEZ CARRASCO, EUGENIO (Member)
Scientific perspectives on raw milk consumption
Authorship
A.B.R.
Máster in Innovation in Nutrition, Food Safety and Technology
A.B.R.
Máster in Innovation in Nutrition, Food Safety and Technology
Defense date
07.12.2024 09:30
07.12.2024 09:30
Summary
Humans have been consuming milk from the animals they raise for thousands of years. The earliest references date back to the Neolithic period. Ceramic vessels used as milk containers found in different parts of the world, as well as traces of beta-lactoglobulin found in the dental tartar of some inhabitants of ancient Britain, bear witness to this. Dairy products used to be consumed raw or fermented, until milk pasteurisation was implemented in the 19th century. Today, most dairy products consumed have been processed, undergoing, at a minimum, homogenisation and pasteurisation before consumption. Pasteurisation and other more aggressive types of heat treatment are capable of eliminating pathogenic bacteria present in raw milk, improving the safety of the product and extending its shelf life. These forms of processing also have implications at the microscopic level, altering the components that make up the milk and thus its functions. The sale and distribution of raw milk is legal in some countries of the world, such as Spain, Germany, Italy and some states in North America, among others. In these places, the production of raw milk must meet strict hygiene requirements in order to guarantee the health of the consumer. In this sense, there is scientific evidence linking the consumption of this raw food with the improvement of certain health conditions such as allergies, asthma or respiratory infections, among others. This is probably due to the bioactive components that are part of the milk and which, not having been processed, retain all their functionality.
Humans have been consuming milk from the animals they raise for thousands of years. The earliest references date back to the Neolithic period. Ceramic vessels used as milk containers found in different parts of the world, as well as traces of beta-lactoglobulin found in the dental tartar of some inhabitants of ancient Britain, bear witness to this. Dairy products used to be consumed raw or fermented, until milk pasteurisation was implemented in the 19th century. Today, most dairy products consumed have been processed, undergoing, at a minimum, homogenisation and pasteurisation before consumption. Pasteurisation and other more aggressive types of heat treatment are capable of eliminating pathogenic bacteria present in raw milk, improving the safety of the product and extending its shelf life. These forms of processing also have implications at the microscopic level, altering the components that make up the milk and thus its functions. The sale and distribution of raw milk is legal in some countries of the world, such as Spain, Germany, Italy and some states in North America, among others. In these places, the production of raw milk must meet strict hygiene requirements in order to guarantee the health of the consumer. In this sense, there is scientific evidence linking the consumption of this raw food with the improvement of certain health conditions such as allergies, asthma or respiratory infections, among others. This is probably due to the bioactive components that are part of the milk and which, not having been processed, retain all their functionality.
Direction
REGAL LÓPEZ, PATRICIA (Tutorships)
LAMAS FREIRE, ALEXANDRE (Co-tutorships)
REGAL LÓPEZ, PATRICIA (Tutorships)
LAMAS FREIRE, ALEXANDRE (Co-tutorships)
Court
Romero Rodríguez, Mª Ángeles (Chairman)
PRADO RODRIGUEZ, MARTA (Secretary)
FENTE SAMPAYO, CRISTINA ASUNCION (Member)
Romero Rodríguez, Mª Ángeles (Chairman)
PRADO RODRIGUEZ, MARTA (Secretary)
FENTE SAMPAYO, CRISTINA ASUNCION (Member)
Grape with DO Rías Baixas. Ripening control and results analysis.
Authorship
L.N.F.
Máster in Innovation in Nutrition, Food Safety and Technology
L.N.F.
Máster in Innovation in Nutrition, Food Safety and Technology
Defense date
07.12.2024 09:30
07.12.2024 09:30
Summary
The objective of this work is to study the evolution of vine maturation of the Albariño variety and whether there is any pattern in the parameters that is associated with the location and distribution of the plots. Shortly before the start of the harvest, the wineries carry out ripening controls in order to establish the order of harvesting the plots. The winemaker relies mainly on three parameters: the probable alcoholic strength (GAP), the pH and the total acidity, measured manually, to know the moment of maturity of the grapes and establish the optimal moment of harvest. Additionally, samples are analyzed using a WineScan Grape infrared analyzer. The data obtained are subjected to descriptive analysis, correlations and a multidimensional analysis, observing how the three main parameters evolve as expected, GAP and pH increase over time, while acidity decreases. On the other hand, with respect to the existence of patterns depending on the location, at first, although clear differences are observed in GAP, pH and total acidity. Overall, no pattern can be established; this changes when grouping the locations into geographical zones, seeing differences between the coastal plots and those in the interior of the Pontevedra area. On the other hand, to study more clearly the pattern of evolution of the Albariño variety, the evolution of the Finca Valiñas plot is analyzed, which was sampled periodically. During the study, we have observed how the influence of climate and soil composition could be the major triggers for the observed differences, requiring a more exhaustive study and control of them in order to obtain more noticeable and clear results.
The objective of this work is to study the evolution of vine maturation of the Albariño variety and whether there is any pattern in the parameters that is associated with the location and distribution of the plots. Shortly before the start of the harvest, the wineries carry out ripening controls in order to establish the order of harvesting the plots. The winemaker relies mainly on three parameters: the probable alcoholic strength (GAP), the pH and the total acidity, measured manually, to know the moment of maturity of the grapes and establish the optimal moment of harvest. Additionally, samples are analyzed using a WineScan Grape infrared analyzer. The data obtained are subjected to descriptive analysis, correlations and a multidimensional analysis, observing how the three main parameters evolve as expected, GAP and pH increase over time, while acidity decreases. On the other hand, with respect to the existence of patterns depending on the location, at first, although clear differences are observed in GAP, pH and total acidity. Overall, no pattern can be established; this changes when grouping the locations into geographical zones, seeing differences between the coastal plots and those in the interior of the Pontevedra area. On the other hand, to study more clearly the pattern of evolution of the Albariño variety, the evolution of the Finca Valiñas plot is analyzed, which was sampled periodically. During the study, we have observed how the influence of climate and soil composition could be the major triggers for the observed differences, requiring a more exhaustive study and control of them in order to obtain more noticeable and clear results.
Direction
COBOS GARCIA, ANGEL (Tutorships)
HERRERO LATORRE, CARLOS (Co-tutorships)
Fandiño Pita, Paula (Co-tutorships)
COBOS GARCIA, ANGEL (Tutorships)
HERRERO LATORRE, CARLOS (Co-tutorships)
Fandiño Pita, Paula (Co-tutorships)
Court
Romero Rodríguez, Mª Ángeles (Chairman)
PRADO RODRIGUEZ, MARTA (Secretary)
FENTE SAMPAYO, CRISTINA ASUNCION (Member)
Romero Rodríguez, Mª Ángeles (Chairman)
PRADO RODRIGUEZ, MARTA (Secretary)
FENTE SAMPAYO, CRISTINA ASUNCION (Member)
Importance of cytoplasmic inheritance in the selection of animals for transgenic foods
Authorship
M.Y.P.
Máster in Innovation in Nutrition, Food Safety and Technology
M.Y.P.
Máster in Innovation in Nutrition, Food Safety and Technology
Defense date
07.12.2024 09:30
07.12.2024 09:30
Summary
Mitochondria are fundamental in the production of genetically modified foods since they are cellular structures whose main role is to produce energy and regulate gene expression. Cytoplasmic inheritance plays an essential role in determining the genetic and functional characteristics of animals used in the production of transgenic foods. Its impact covers various aspects, including animal performance or efficiency in the transfer of transgenic genes. The bibliographic review that will be carried out in this study aims to explore and analyze in detail the importance of cytoplasmic inheritance in the selection of animals destined to produce transgenic foods. To do this, it will focus on the most recent research and advances in this field of study. In addition to the scientific aspects, this review will also address the ethical and safety considerations associated with cytoplasmic inheritance in the production of genetically modified foods. Genetic modification raises critical issues related to bioethics and potential dangers, which require careful evaluation.
Mitochondria are fundamental in the production of genetically modified foods since they are cellular structures whose main role is to produce energy and regulate gene expression. Cytoplasmic inheritance plays an essential role in determining the genetic and functional characteristics of animals used in the production of transgenic foods. Its impact covers various aspects, including animal performance or efficiency in the transfer of transgenic genes. The bibliographic review that will be carried out in this study aims to explore and analyze in detail the importance of cytoplasmic inheritance in the selection of animals destined to produce transgenic foods. To do this, it will focus on the most recent research and advances in this field of study. In addition to the scientific aspects, this review will also address the ethical and safety considerations associated with cytoplasmic inheritance in the production of genetically modified foods. Genetic modification raises critical issues related to bioethics and potential dangers, which require careful evaluation.
Direction
GONZALEZ VILLA, TOMAS (Tutorships)
GONZALEZ ABRIL, ANA (Co-tutorships)
GONZALEZ VILLA, TOMAS (Tutorships)
GONZALEZ ABRIL, ANA (Co-tutorships)
Court
Romero Rodríguez, Mª Ángeles (Chairman)
PRADO RODRIGUEZ, MARTA (Secretary)
FENTE SAMPAYO, CRISTINA ASUNCION (Member)
Romero Rodríguez, Mª Ángeles (Chairman)
PRADO RODRIGUEZ, MARTA (Secretary)
FENTE SAMPAYO, CRISTINA ASUNCION (Member)
Study of the extracellular matrix composition of Listeria monocytogenes biofilms and his involvement in cross-contamination phenomena through transfer.
Authorship
D.S.C.M.
Máster in Innovation in Nutrition, Food Safety and Technology
D.S.C.M.
Máster in Innovation in Nutrition, Food Safety and Technology
Defense date
07.12.2024 09:30
07.12.2024 09:30
Summary
The main transmission route of Listeria monocytogenes from biofilms formed on food industry surfaces to food products is through cross-contamination. Generally, it is accepted that the number of cells transferred from a biofilm to the food matrix depends on the number of adhered cells present in the biofilm. However, previous studies have shown that, at least in some strains of Listeria monocytogenes, this correlation does not hold true, highlighting the existence of other relevant factors not considered, such as the composition of the extracellular matrix (ECM). In this study, the composition of the extracellular matrix of biofilms formed by six strains of L. monocytogenes was compared. These strains were selected for forming biofilms on stainless steel with higher or lower transfer rates than expected based on the number of adhered cells. Subsequently, an analysis of the matrix structure was carried out using confocal and scanning electron microscopy on two strains of L. monocytogenes selected from the initial study. The results showed significant differences in the protein concentration of the matrix between biofilms of L. monocytogenes with different contact transfer rates to smoked salmon. However, no differences were observed in the confocal microscopy image analysis, although differences were seen in the images obtained by electron microscopy. The presence of peritrichous flagella was observed as an anchorage mechanism in the cells of Listeria monocytogenes, in greater quantity in the strain with a higher protein concentration in the matrix, higher transfer levels, and more complex biofilm structure. The results highlighted the importance of further investigating the role of ECM composition and structure in L. monocytogenes biofilms to understand their transfer to food products through cross-contamination and to improve control systems.
The main transmission route of Listeria monocytogenes from biofilms formed on food industry surfaces to food products is through cross-contamination. Generally, it is accepted that the number of cells transferred from a biofilm to the food matrix depends on the number of adhered cells present in the biofilm. However, previous studies have shown that, at least in some strains of Listeria monocytogenes, this correlation does not hold true, highlighting the existence of other relevant factors not considered, such as the composition of the extracellular matrix (ECM). In this study, the composition of the extracellular matrix of biofilms formed by six strains of L. monocytogenes was compared. These strains were selected for forming biofilms on stainless steel with higher or lower transfer rates than expected based on the number of adhered cells. Subsequently, an analysis of the matrix structure was carried out using confocal and scanning electron microscopy on two strains of L. monocytogenes selected from the initial study. The results showed significant differences in the protein concentration of the matrix between biofilms of L. monocytogenes with different contact transfer rates to smoked salmon. However, no differences were observed in the confocal microscopy image analysis, although differences were seen in the images obtained by electron microscopy. The presence of peritrichous flagella was observed as an anchorage mechanism in the cells of Listeria monocytogenes, in greater quantity in the strain with a higher protein concentration in the matrix, higher transfer levels, and more complex biofilm structure. The results highlighted the importance of further investigating the role of ECM composition and structure in L. monocytogenes biofilms to understand their transfer to food products through cross-contamination and to improve control systems.
Direction
VÁZQUEZ VÁZQUEZ, MANUEL (Tutorships)
Lopez Cabo, Marta (Co-tutorships)
Sánchez Ruiloba, Lucía (Co-tutorships)
VÁZQUEZ VÁZQUEZ, MANUEL (Tutorships)
Lopez Cabo, Marta (Co-tutorships)
Sánchez Ruiloba, Lucía (Co-tutorships)
Court
Romero Rodríguez, Mª Ángeles (Chairman)
PRADO RODRIGUEZ, MARTA (Secretary)
FENTE SAMPAYO, CRISTINA ASUNCION (Member)
Romero Rodríguez, Mª Ángeles (Chairman)
PRADO RODRIGUEZ, MARTA (Secretary)
FENTE SAMPAYO, CRISTINA ASUNCION (Member)
Strategies for rapid identification of producers and A2 milk
Authorship
A.D.S.D.
Máster in Innovation in Nutrition, Food Safety and Technology
A.D.S.D.
Máster in Innovation in Nutrition, Food Safety and Technology
Defense date
02.16.2024 09:00
02.16.2024 09:00
Summary
Cows milk contains mainly two types of beta casein, A1 and A2. In recent years, A1 has been associated with milk intolerance, while A2 has been considered an interesting alternative. Currently, there are genetic tests that allow determining whether a cow produces milk containing A1 or A2. It would be very interesting to have rapid methods that enable us to identify this type of milk, to certify the authenticity of products, and to classify raw materials more easily during processing. In this project, we will evaluate alternatives for the development of rapid methods for the identification of A2 milk. To achieve this, we will carry out the following activities, Literature review on available methods at both commercial and research levels, We will identify possible methods in the market or scientific publications that allow the identification of A1 and or A2 milk or related substances. Identification of possible targets and ligands for the specific detection of A1 and A2 milk. We will assess both genetic methods, based on possible DNA detection, and methods based on the detection of different variants of beta casein, including ligands such as antibodies or aptamers. Design of the detection strategy based on the identified ligands. Once the ligands are selected, we will evaluate possible detection strategies, taking into account factors such as speed, ease of use, ability to be implemented throughout the value chain, and cost.
Cows milk contains mainly two types of beta casein, A1 and A2. In recent years, A1 has been associated with milk intolerance, while A2 has been considered an interesting alternative. Currently, there are genetic tests that allow determining whether a cow produces milk containing A1 or A2. It would be very interesting to have rapid methods that enable us to identify this type of milk, to certify the authenticity of products, and to classify raw materials more easily during processing. In this project, we will evaluate alternatives for the development of rapid methods for the identification of A2 milk. To achieve this, we will carry out the following activities, Literature review on available methods at both commercial and research levels, We will identify possible methods in the market or scientific publications that allow the identification of A1 and or A2 milk or related substances. Identification of possible targets and ligands for the specific detection of A1 and A2 milk. We will assess both genetic methods, based on possible DNA detection, and methods based on the detection of different variants of beta casein, including ligands such as antibodies or aptamers. Design of the detection strategy based on the identified ligands. Once the ligands are selected, we will evaluate possible detection strategies, taking into account factors such as speed, ease of use, ability to be implemented throughout the value chain, and cost.
Direction
PRADO RODRIGUEZ, MARTA (Tutorships)
Cepeda Sáez, Alberto (Co-tutorships)
PRADO RODRIGUEZ, MARTA (Tutorships)
Cepeda Sáez, Alberto (Co-tutorships)
Court
FERNANDEZ CARRASCO, EUGENIO (Chairman)
VALE GONZALEZ, MARIA DEL CARMEN (Secretary)
Barreiro Fernandez, Begoña (Member)
FERNANDEZ CARRASCO, EUGENIO (Chairman)
VALE GONZALEZ, MARIA DEL CARMEN (Secretary)
Barreiro Fernandez, Begoña (Member)
Optimization of the cream cheese production process through the study of the properties of raw materials, dairy bases and curds.
Authorship
T.H.B.
University Master in Food Processing Engineering
T.H.B.
University Master in Food Processing Engineering
Defense date
07.12.2024 10:00
07.12.2024 10:00
Summary
Today, in all dairy industries, either because of the increase in prices of raw materials such as milk, cream or buttermilk, or because of the losses that occur in the manufacture of the final product, one of the main objectives is to optimize the production process, and thus, to make it more efficient and profitable. In this case, in the production of cream cheese, one of the problems that most concerns the production team are the losses that occur both in the milk bases, always producing smaller quantities than those calculated in the parts, and in the final cream cheese, with losses of up to about 3% of cheese in some cases, without knowing exactly the causes of this loss, and its possible solution. For all these reasons, it was considered necessary to carry out a study of the entire production process, carrying out a balance of matter and a study of it. This TFM focuses on the analysis of the characteristics of the raw materials used in the manufacture of cream cheese, its composition, density and rheological properties. The aim is to gain a better understanding of the material with which we are working, how it behaves throughout the manufacturing process and, of course, the final product. Once all these variables are analyzed, studied and understood, it will be possible to guarantee a more stable production process, more uniform properties of the final product and provide fundamental parameters to guide the process. The idea is to obtain simple equations that reproduce the behavior of cream cheese and/or its physical properties in the different stages of the process. This project arose during my internship in the company INNOLACT S.L., the same company where I currently work, due to the need to find an explanation for these losses of 3% and thus be able to propose a solution to them. Today, the problem is still being analyzed in search of more and better solutions to optimize the production process of cream cheese.
Today, in all dairy industries, either because of the increase in prices of raw materials such as milk, cream or buttermilk, or because of the losses that occur in the manufacture of the final product, one of the main objectives is to optimize the production process, and thus, to make it more efficient and profitable. In this case, in the production of cream cheese, one of the problems that most concerns the production team are the losses that occur both in the milk bases, always producing smaller quantities than those calculated in the parts, and in the final cream cheese, with losses of up to about 3% of cheese in some cases, without knowing exactly the causes of this loss, and its possible solution. For all these reasons, it was considered necessary to carry out a study of the entire production process, carrying out a balance of matter and a study of it. This TFM focuses on the analysis of the characteristics of the raw materials used in the manufacture of cream cheese, its composition, density and rheological properties. The aim is to gain a better understanding of the material with which we are working, how it behaves throughout the manufacturing process and, of course, the final product. Once all these variables are analyzed, studied and understood, it will be possible to guarantee a more stable production process, more uniform properties of the final product and provide fundamental parameters to guide the process. The idea is to obtain simple equations that reproduce the behavior of cream cheese and/or its physical properties in the different stages of the process. This project arose during my internship in the company INNOLACT S.L., the same company where I currently work, due to the need to find an explanation for these losses of 3% and thus be able to propose a solution to them. Today, the problem is still being analyzed in search of more and better solutions to optimize the production process of cream cheese.
Direction
Vázquez Vila, María José (Tutorships)
Lamas Rivas, Rocío (Co-tutorships)
Vázquez Vila, María José (Tutorships)
Lamas Rivas, Rocío (Co-tutorships)
Court
HERRERO LATORRE, CARLOS (Chairman)
BARCIELA GARCIA, JULIA (Secretary)
FERNANDEZ CARRASCO, EUGENIO (Member)
HERRERO LATORRE, CARLOS (Chairman)
BARCIELA GARCIA, JULIA (Secretary)
FERNANDEZ CARRASCO, EUGENIO (Member)
Development of a method based on LAMP technology for the detection of Salmonella spp. in samples of poultry origin.
Authorship
I.G.R.
Máster in Innovation in Nutrition, Food Safety and Technology
I.G.R.
Máster in Innovation in Nutrition, Food Safety and Technology
Defense date
07.12.2024 09:30
07.12.2024 09:30
Summary
Salmonella is one of the main foodborne pathogens worldwide. This bacterium is responsible for more than 60,000 annual cases of salmonellosis in the European Union. Poultry products are the main transmitter of Salmonella spp. to the food chain. National Control Plans (NCP) for Salmonella in poultry production have been implemented in the countries member of the European Union, to reduce the prevalence of this pathogen in broiler and layer chicken farms. The reference method for the detection of Salmonella is the ISO 6579:2017. This microbiology method needs a minimum of 5 days to consider a sample as positive. An alternative to reduce analysis times, is the use of molecular techniques. The aim of this work was the development of a LAMP method for the detection of Salmonella spp. in environmental broiler farm samples in less than 20 hour. For this purpose, LAMP primers, which amplify the ttr gene were used and four extraction methods were compared: thermal lysis, thermal lysis with purification with magnetic particles, chelex and glass milk. To determine the limit of detection (LOD) from each extraction method, environmental chicken farm samples were contaminated with different concentrations of Salmonella Typhimurium str. DT104 NC_022569. The results were compared with the reference method ISO 6579-1:2017. The primers used, amplified all the serotypes evaluated in this work. the four extraction methods obtained an LD95 of less than 20 CFU/sample. Both, thermal lysis with purification with magnetic particles and glass milk presented a higher detection limit, close to 18 CFU/samples. The detection limit of chelex was 9.4 CFU/sample and with thermal lysis obtained the lowest LD95 with 7.9 CFU/sample. The combination of the sample, enriched in peptone water 18h, simple thermal lysis extraction and LAMP detection allows to detect the presence of Salmonella spp. in less than 19 hours. This type of molecular methods represent a promising alternative to reducing to reduce pathogen detection times in the food industry.
Salmonella is one of the main foodborne pathogens worldwide. This bacterium is responsible for more than 60,000 annual cases of salmonellosis in the European Union. Poultry products are the main transmitter of Salmonella spp. to the food chain. National Control Plans (NCP) for Salmonella in poultry production have been implemented in the countries member of the European Union, to reduce the prevalence of this pathogen in broiler and layer chicken farms. The reference method for the detection of Salmonella is the ISO 6579:2017. This microbiology method needs a minimum of 5 days to consider a sample as positive. An alternative to reduce analysis times, is the use of molecular techniques. The aim of this work was the development of a LAMP method for the detection of Salmonella spp. in environmental broiler farm samples in less than 20 hour. For this purpose, LAMP primers, which amplify the ttr gene were used and four extraction methods were compared: thermal lysis, thermal lysis with purification with magnetic particles, chelex and glass milk. To determine the limit of detection (LOD) from each extraction method, environmental chicken farm samples were contaminated with different concentrations of Salmonella Typhimurium str. DT104 NC_022569. The results were compared with the reference method ISO 6579-1:2017. The primers used, amplified all the serotypes evaluated in this work. the four extraction methods obtained an LD95 of less than 20 CFU/sample. Both, thermal lysis with purification with magnetic particles and glass milk presented a higher detection limit, close to 18 CFU/samples. The detection limit of chelex was 9.4 CFU/sample and with thermal lysis obtained the lowest LD95 with 7.9 CFU/sample. The combination of the sample, enriched in peptone water 18h, simple thermal lysis extraction and LAMP detection allows to detect the presence of Salmonella spp. in less than 19 hours. This type of molecular methods represent a promising alternative to reducing to reduce pathogen detection times in the food industry.
Direction
LAMAS FREIRE, ALEXANDRE (Tutorships)
REGAL LÓPEZ, PATRICIA (Co-tutorships)
GARRIDO MAESTU, ALEJANDRO (Co-tutorships)
LAMAS FREIRE, ALEXANDRE (Tutorships)
REGAL LÓPEZ, PATRICIA (Co-tutorships)
GARRIDO MAESTU, ALEJANDRO (Co-tutorships)
Court
Romero Rodríguez, Mª Ángeles (Chairman)
PRADO RODRIGUEZ, MARTA (Secretary)
FENTE SAMPAYO, CRISTINA ASUNCION (Member)
Romero Rodríguez, Mª Ángeles (Chairman)
PRADO RODRIGUEZ, MARTA (Secretary)
FENTE SAMPAYO, CRISTINA ASUNCION (Member)
Intake of proteases as a supplement in cases of gluten intolerance and celiac disease
Authorship
L.F.F.
Máster in Innovation in Nutrition, Food Safety and Technology
L.F.F.
Máster in Innovation in Nutrition, Food Safety and Technology
Defense date
07.12.2024 09:30
07.12.2024 09:30
Summary
Celiac disease is an autoimmune disorder in which gluten ingestion results in lesions in the small intestine and digestive and extra-digestive symptoms. On the other hand, gluten intolerance is characterized by digestive and extra-digestive symptoms associated with gluten ingestion, but the lesions of the intestinal mucosa and the biomarkers characteristic of celiac disease are absent. Until now, the only treatment available for these patients is a gluten-free diet to which they must adhere for life. Unfortunately, in some cases food contamination occurs and the diet leads to economic, social, and emotional difficulties. In addition, there is a group of patients who continue to have symptoms despite following the diet strictly. This has motivated research into other treatments that can be used in conjunction with a gluten-free diet. One of them is the use of enzymes with proteolytic activity against the immunogenic peptides of gluten so that they cannot trigger the immune response or induce symptoms in patients. Through this literature review, eight enzymes currently investigated for use as glutenasesCeliac disease, gluten intolerance, proteases, gluten degradation, enzyme therapy were identified and described. Protease supplementation is a treatment that shows great potential to improve the health and quality of life of patients.
Celiac disease is an autoimmune disorder in which gluten ingestion results in lesions in the small intestine and digestive and extra-digestive symptoms. On the other hand, gluten intolerance is characterized by digestive and extra-digestive symptoms associated with gluten ingestion, but the lesions of the intestinal mucosa and the biomarkers characteristic of celiac disease are absent. Until now, the only treatment available for these patients is a gluten-free diet to which they must adhere for life. Unfortunately, in some cases food contamination occurs and the diet leads to economic, social, and emotional difficulties. In addition, there is a group of patients who continue to have symptoms despite following the diet strictly. This has motivated research into other treatments that can be used in conjunction with a gluten-free diet. One of them is the use of enzymes with proteolytic activity against the immunogenic peptides of gluten so that they cannot trigger the immune response or induce symptoms in patients. Through this literature review, eight enzymes currently investigated for use as glutenasesCeliac disease, gluten intolerance, proteases, gluten degradation, enzyme therapy were identified and described. Protease supplementation is a treatment that shows great potential to improve the health and quality of life of patients.
Direction
JOVER RAMOS, AIDA (Tutorships)
JOVER RAMOS, AIDA (Tutorships)
Court
Romero Rodríguez, Mª Ángeles (Chairman)
PRADO RODRIGUEZ, MARTA (Secretary)
FENTE SAMPAYO, CRISTINA ASUNCION (Member)
Romero Rodríguez, Mª Ángeles (Chairman)
PRADO RODRIGUEZ, MARTA (Secretary)
FENTE SAMPAYO, CRISTINA ASUNCION (Member)
Active, intelligent, biodegradable packaging and its application
Authorship
J.C.B.
Máster in Innovation in Nutrition, Food Safety and Technology
J.C.B.
Máster in Innovation in Nutrition, Food Safety and Technology
Defense date
07.12.2024 09:30
07.12.2024 09:30
Summary
Nowadays, the food industry shows a growing interest in obtaining safe, nutritious, and environmentally responsible foods, prioritizing standardization, microbiological safety, and environmental sustainability. One of the main concerns with conventional packaging materials is their long-term negative environmental impact, posing a threat to marine life and terrestrial ecosystems. Conventional food packaging typically offers basic barrier functions and is often made from non-biodegradable materials such as plastics, aluminum, and insulators. In response to the need to ensure standardization and microbiological safety, new types of packaging have emerged capable of absorbing or emitting specific substances to enhance conservation or provide information about the product's status, such as active and intelligent packaging. There is also recognition of the need to find methods for producing food more sustainably, minimizing environmental pollution. Currently, options are being explored regarding packaging materials, such as those that are biodegradable and of biological origin. This approach aims to reduce the use of polymers that take centuries to degrade and decrease the exploitation of finite fossil resources. The adoption of these alternative materials not only offers environmental benefits but can also provide opportunities for innovation and differentiation in the market. This study focuses on the investigation of active and intelligent packaging, addressing their main types, the mechanisms they employ, and the benefits they provide. Likewise, a detailed explanation is provided on various types of polymers, with particular emphasis on biodegradable polymers of biological origin. The primary materials used are analyzed, along with their corresponding advantages and disadvantages.
Nowadays, the food industry shows a growing interest in obtaining safe, nutritious, and environmentally responsible foods, prioritizing standardization, microbiological safety, and environmental sustainability. One of the main concerns with conventional packaging materials is their long-term negative environmental impact, posing a threat to marine life and terrestrial ecosystems. Conventional food packaging typically offers basic barrier functions and is often made from non-biodegradable materials such as plastics, aluminum, and insulators. In response to the need to ensure standardization and microbiological safety, new types of packaging have emerged capable of absorbing or emitting specific substances to enhance conservation or provide information about the product's status, such as active and intelligent packaging. There is also recognition of the need to find methods for producing food more sustainably, minimizing environmental pollution. Currently, options are being explored regarding packaging materials, such as those that are biodegradable and of biological origin. This approach aims to reduce the use of polymers that take centuries to degrade and decrease the exploitation of finite fossil resources. The adoption of these alternative materials not only offers environmental benefits but can also provide opportunities for innovation and differentiation in the market. This study focuses on the investigation of active and intelligent packaging, addressing their main types, the mechanisms they employ, and the benefits they provide. Likewise, a detailed explanation is provided on various types of polymers, with particular emphasis on biodegradable polymers of biological origin. The primary materials used are analyzed, along with their corresponding advantages and disadvantages.
Direction
SENDON GARCIA, RAQUEL (Tutorships)
RODRIGUEZ BERNALDO DE QUIROS, ANA ISABEL (Co-tutorships)
BARBOSA PEREIRA, LETRICIA (Co-tutorships)
SENDON GARCIA, RAQUEL (Tutorships)
RODRIGUEZ BERNALDO DE QUIROS, ANA ISABEL (Co-tutorships)
BARBOSA PEREIRA, LETRICIA (Co-tutorships)
Court
Romero Rodríguez, Mª Ángeles (Chairman)
PRADO RODRIGUEZ, MARTA (Secretary)
FENTE SAMPAYO, CRISTINA ASUNCION (Member)
Romero Rodríguez, Mª Ángeles (Chairman)
PRADO RODRIGUEZ, MARTA (Secretary)
FENTE SAMPAYO, CRISTINA ASUNCION (Member)
Colloidal structure of whole, semi-skimmed and skimmed milk, lipid and protein particle sizes (casein micelles) observed by light scattering and optical microscopy
Authorship
H.E.A.S.A.
Máster in Innovation in Nutrition, Food Safety and Technology
H.E.A.S.A.
Máster in Innovation in Nutrition, Food Safety and Technology
Defense date
02.16.2024 09:00
02.16.2024 09:00
Summary
In this work, the effects of thermal treatments of natural milk on milk proteins due to pasteurization and ultra-pasteurization processes and also on semi-skimmed milk, have been studied. Samples of raw milk from a local farm, and samples of pasteurized milk (whole and semi-skimmed) and UHT milk (whole and semi-skimmed), both commercial, were used. Studies were performed using conventional MC microscopy, confocal scanning microscopy (CLSM) and dynamic light scattering (DLS). On the one hand, conventional microscopy and confocal scanning microscopy images of the samples were observed, using a rhodamine red b fluorescence probe (Rh-PE) to see the phospholipids and the Fast Green fluorescent probe (FCF) for the proteins. Furthermore, the particle sizes of the samples were determined using the DLS light scattering technique. The results obtained demonstrated that the heat treatment affects the serum proteins that are associated with the micelles, increasing their size, as it affects the proteins of the fat globule membrane that are associated with the micelles, in turn increasing their size. It is observed that the fat vesicles in semi-skimmed milk decrease in size due to homogenization.
In this work, the effects of thermal treatments of natural milk on milk proteins due to pasteurization and ultra-pasteurization processes and also on semi-skimmed milk, have been studied. Samples of raw milk from a local farm, and samples of pasteurized milk (whole and semi-skimmed) and UHT milk (whole and semi-skimmed), both commercial, were used. Studies were performed using conventional MC microscopy, confocal scanning microscopy (CLSM) and dynamic light scattering (DLS). On the one hand, conventional microscopy and confocal scanning microscopy images of the samples were observed, using a rhodamine red b fluorescence probe (Rh-PE) to see the phospholipids and the Fast Green fluorescent probe (FCF) for the proteins. Furthermore, the particle sizes of the samples were determined using the DLS light scattering technique. The results obtained demonstrated that the heat treatment affects the serum proteins that are associated with the micelles, increasing their size, as it affects the proteins of the fat globule membrane that are associated with the micelles, in turn increasing their size. It is observed that the fat vesicles in semi-skimmed milk decrease in size due to homogenization.
Direction
JOVER RAMOS, AIDA (Tutorships)
JOVER RAMOS, AIDA (Tutorships)
Court
FERNANDEZ CARRASCO, EUGENIO (Chairman)
VALE GONZALEZ, MARIA DEL CARMEN (Secretary)
Barreiro Fernandez, Begoña (Member)
FERNANDEZ CARRASCO, EUGENIO (Chairman)
VALE GONZALEZ, MARIA DEL CARMEN (Secretary)
Barreiro Fernandez, Begoña (Member)
Analysis of components in bamboo food contact articles
Authorship
M.C.S.
Máster in Innovation in Nutrition, Food Safety and Technology
M.C.S.
Máster in Innovation in Nutrition, Food Safety and Technology
Defense date
02.16.2024 09:00
02.16.2024 09:00
Summary
Nowadays bamboo-based food contact articles are great interest since it is a natural, ecologic and environmentally friendly material. Some of these food contact articles contain melamine and formaldehyde in their composition in addition to bamboo fibers or bamboo powders. In relation to this type of articles there have been various notifications of food alerts relates to melamine migration levels above the maximum permitted limits. In the other hand, in these food contact articles, as in other food contact materials, the so-called “non-intentionally added substances” (NIAS) may be present (e.g. impurities, degradation products, etc.) that have the potential to migrate to the food. To protect consumer health it is essential to evaluate the chemical safety of these food contact articles. In this work, non-targeted methods have been applied for the identification of potential migrants, including volatile and non-volatile compounds present in bamboo based food contact articles. Gas chromatography and mass spectrometry (GC-MS) and liquid chromatography coupled to mass spectrometry (LC-MS) were used to carry out the analyses.
Nowadays bamboo-based food contact articles are great interest since it is a natural, ecologic and environmentally friendly material. Some of these food contact articles contain melamine and formaldehyde in their composition in addition to bamboo fibers or bamboo powders. In relation to this type of articles there have been various notifications of food alerts relates to melamine migration levels above the maximum permitted limits. In the other hand, in these food contact articles, as in other food contact materials, the so-called “non-intentionally added substances” (NIAS) may be present (e.g. impurities, degradation products, etc.) that have the potential to migrate to the food. To protect consumer health it is essential to evaluate the chemical safety of these food contact articles. In this work, non-targeted methods have been applied for the identification of potential migrants, including volatile and non-volatile compounds present in bamboo based food contact articles. Gas chromatography and mass spectrometry (GC-MS) and liquid chromatography coupled to mass spectrometry (LC-MS) were used to carry out the analyses.
Direction
RODRIGUEZ BERNALDO DE QUIROS, ANA ISABEL (Tutorships)
SENDON GARCIA, RAQUEL (Co-tutorships)
BARBOSA PEREIRA, LETRICIA (Co-tutorships)
RODRIGUEZ BERNALDO DE QUIROS, ANA ISABEL (Tutorships)
SENDON GARCIA, RAQUEL (Co-tutorships)
BARBOSA PEREIRA, LETRICIA (Co-tutorships)
Court
FERNANDEZ CARRASCO, EUGENIO (Chairman)
VALE GONZALEZ, MARIA DEL CARMEN (Secretary)
Barreiro Fernandez, Begoña (Member)
FERNANDEZ CARRASCO, EUGENIO (Chairman)
VALE GONZALEZ, MARIA DEL CARMEN (Secretary)
Barreiro Fernandez, Begoña (Member)
Development of biomaterials from bacterial cellulose modified with additives from brown algae.
Authorship
M.C.O.C.
Máster in Innovation in Nutrition, Food Safety and Technology
M.C.O.C.
Máster in Innovation in Nutrition, Food Safety and Technology
Defense date
02.16.2024 16:00
02.16.2024 16:00
Summary
The objective of this research is to design and characterize films synthesized from bacterial cellulose (BC), modified with two types of alginates. Considering the growing importance of counteracting the negative environmental impact of synthetic plastics, research points to films obtained from biodegradable polymers as an alternative to replace plastics from petroleum, such as polyethylene, polystyrene and polypropylene, which have different limitations. that prevent sustainable recycling. Bacterial cellulose production is obtained through cultures of bacteria that produce it. In this study, Komagataeibacter xylinus (strain CIP 103107) was used in HS medium and MG medium. Media that provide the necessary conditions for growth, along with other controlled factors such as the temperature, which was 30C during an incubation time of 7 days. Through in situ modification, two commercial alginates were added (alginate A and B) were included in the medium, which differ in their mannuronic acid and guluronic acid content. Alginates are water-soluble linear polysaccharides, used mainly in the food industry as additives, because they have gelling and thickening characteristics, which are intended to be highlighted. Using advanced infrared spectroscopy techniques, Fourier transform with attenuated total reflectance (ATR-FTIR), the incorporation of the different types of alginates in the cellulose matrix was evaluated, resulting in spectra that show regions associated with the functional groups of the bacterial cellulose and alginates A and B. The results of this project showed that there are interactions and changes in the structure of the cellulose resulting in the presence of alginate, in terms of physical properties, XII influencing the organization and structure of the film, showing as a result a lower crystallinity index in the BCA (1,99) y BCB (1,34), compared to films with only BC (2,24).
The objective of this research is to design and characterize films synthesized from bacterial cellulose (BC), modified with two types of alginates. Considering the growing importance of counteracting the negative environmental impact of synthetic plastics, research points to films obtained from biodegradable polymers as an alternative to replace plastics from petroleum, such as polyethylene, polystyrene and polypropylene, which have different limitations. that prevent sustainable recycling. Bacterial cellulose production is obtained through cultures of bacteria that produce it. In this study, Komagataeibacter xylinus (strain CIP 103107) was used in HS medium and MG medium. Media that provide the necessary conditions for growth, along with other controlled factors such as the temperature, which was 30C during an incubation time of 7 days. Through in situ modification, two commercial alginates were added (alginate A and B) were included in the medium, which differ in their mannuronic acid and guluronic acid content. Alginates are water-soluble linear polysaccharides, used mainly in the food industry as additives, because they have gelling and thickening characteristics, which are intended to be highlighted. Using advanced infrared spectroscopy techniques, Fourier transform with attenuated total reflectance (ATR-FTIR), the incorporation of the different types of alginates in the cellulose matrix was evaluated, resulting in spectra that show regions associated with the functional groups of the bacterial cellulose and alginates A and B. The results of this project showed that there are interactions and changes in the structure of the cellulose resulting in the presence of alginate, in terms of physical properties, XII influencing the organization and structure of the film, showing as a result a lower crystallinity index in the BCA (1,99) y BCB (1,34), compared to films with only BC (2,24).
Direction
LOPEZ SANCHEZ, PATRICIA (Tutorships)
Cazón Díaz, Patricia (Co-tutorships)
LOPEZ SANCHEZ, PATRICIA (Tutorships)
Cazón Díaz, Patricia (Co-tutorships)
Court
VAZQUEZ TATO, JOSE (Chairman)
MUÑOZ FERREIRO, MARIA DE LAS NIEVES (Secretary)
NEBOT GARCIA, CAROLINA GRACIELA (Member)
VAZQUEZ TATO, JOSE (Chairman)
MUÑOZ FERREIRO, MARIA DE LAS NIEVES (Secretary)
NEBOT GARCIA, CAROLINA GRACIELA (Member)
Development and optimization of a new in vitro dynamic model for the simulation of the human digestive system and its application in the field of health sciences
Authorship
P.R.P.
Máster in Innovation in Nutrition, Food Safety and Technology
P.R.P.
Máster in Innovation in Nutrition, Food Safety and Technology
Defense date
02.16.2024 16:00
02.16.2024 16:00
Summary
There is a growing awareness among the population about the health benefits and disadvantages of the different components that make up food. In order to assess the effects of these elements, it may be thought that the most appropriate method is in vivo studies in humans and animals. However, it is not easy to carry them out due to ethical, economic considerations, etc. Because of this, as an alternative, in recent years static and dynamic in vitro models have been developed, which allow simulating the conditions of the digestive system during digestion, with dynamic models being the closest to this simulation, because they can reproduce the changing and continuous conditions of digestion process. The operation of these types of systems must be polished to ensure that the conditions of the human gastrointestinal tract are reproduced as accurately as possible. Therefore, the aim of this work is the development and optimization of a new in vitro dynamic model for the simulation of the human digestive system and its application in the field of health sciences. To carry it out, and as in all experimental investigation, it is necessary to carry out a bibliographic review of the most relevant scientific literature on, on the one hand, the physiological conditions under which human digestion is carried out and, on the other hand, the functioning of other digestive simulators, both dynamic and static, as well as the review of protocols and standards referring to them, in order to develop a dynamic gastrointestinal system different from the existing ones and to be able to optimize its parameters in the most similar way possible to human digestion.
There is a growing awareness among the population about the health benefits and disadvantages of the different components that make up food. In order to assess the effects of these elements, it may be thought that the most appropriate method is in vivo studies in humans and animals. However, it is not easy to carry them out due to ethical, economic considerations, etc. Because of this, as an alternative, in recent years static and dynamic in vitro models have been developed, which allow simulating the conditions of the digestive system during digestion, with dynamic models being the closest to this simulation, because they can reproduce the changing and continuous conditions of digestion process. The operation of these types of systems must be polished to ensure that the conditions of the human gastrointestinal tract are reproduced as accurately as possible. Therefore, the aim of this work is the development and optimization of a new in vitro dynamic model for the simulation of the human digestive system and its application in the field of health sciences. To carry it out, and as in all experimental investigation, it is necessary to carry out a bibliographic review of the most relevant scientific literature on, on the one hand, the physiological conditions under which human digestion is carried out and, on the other hand, the functioning of other digestive simulators, both dynamic and static, as well as the review of protocols and standards referring to them, in order to develop a dynamic gastrointestinal system different from the existing ones and to be able to optimize its parameters in the most similar way possible to human digestion.
Direction
CARDELLE COBAS, ALEJANDRA (Tutorships)
Cepeda Sáez, Alberto (Co-tutorships)
CARDELLE COBAS, ALEJANDRA (Tutorships)
Cepeda Sáez, Alberto (Co-tutorships)
Court
VAZQUEZ TATO, JOSE (Chairman)
MUÑOZ FERREIRO, MARIA DE LAS NIEVES (Secretary)
NEBOT GARCIA, CAROLINA GRACIELA (Member)
VAZQUEZ TATO, JOSE (Chairman)
MUÑOZ FERREIRO, MARIA DE LAS NIEVES (Secretary)
NEBOT GARCIA, CAROLINA GRACIELA (Member)
State of the art of bacterial cellulose production
Authorship
S.J.A.G.
Máster in Innovation in Nutrition, Food Safety and Technology
S.J.A.G.
Máster in Innovation in Nutrition, Food Safety and Technology
Defense date
07.12.2024 09:30
07.12.2024 09:30
Summary
The objective of this Master's Thesis is to provide a comprehensive and updated vision of the production of bacterial cellulose, as well as its applications in the food industry, mainly as packaging and food additive. This cellulose is produced mainly by gram-negative, aerobic bacteria, especially from the genus Gluconacetobacter and Komagataeibacter, highlighting Gluconacetobacter xylinus. Despite its potential, its industrial production faces challenges and requires strict control of growing conditions. Static fermentation is a simple method for its production, where bacteria grow in a non-agitated liquid medium, forming a surface layer of cellulose. Although difficult to automate, this method allows the production of films with specific shapes. Dynamic fermentation, on the other hand, occurs in an agitated medium with continuous oxygen, offering greater efficiency and yield, although with cellulose of lower crystallinity. This method is more suitable for industrial production due to its scalability, although environmental stress can reduce the productive capacity of bacteria in the long term. Genetic engineering has been crucial to improving bacterial cellulose production, allowing the modification of bacteria to adapt to new substrates or increase production efficiency. These advances also promote the reuse of waste from other food industries, contributing to the sustainability and profitability of the process. In terms of applications, bacterial cellulose is presented as an ecological alternative in the food industry, used in biodegradable packaging and as a thickener and emulsifier in sauces. Its use as a dietary supplement is also being investigated, as it could help increase fiber intake and potentially prevent cancer, thanks to its ability to encapsulate anti-cancer substances, which makes it a relevant material for advanced biomedical treatments.
The objective of this Master's Thesis is to provide a comprehensive and updated vision of the production of bacterial cellulose, as well as its applications in the food industry, mainly as packaging and food additive. This cellulose is produced mainly by gram-negative, aerobic bacteria, especially from the genus Gluconacetobacter and Komagataeibacter, highlighting Gluconacetobacter xylinus. Despite its potential, its industrial production faces challenges and requires strict control of growing conditions. Static fermentation is a simple method for its production, where bacteria grow in a non-agitated liquid medium, forming a surface layer of cellulose. Although difficult to automate, this method allows the production of films with specific shapes. Dynamic fermentation, on the other hand, occurs in an agitated medium with continuous oxygen, offering greater efficiency and yield, although with cellulose of lower crystallinity. This method is more suitable for industrial production due to its scalability, although environmental stress can reduce the productive capacity of bacteria in the long term. Genetic engineering has been crucial to improving bacterial cellulose production, allowing the modification of bacteria to adapt to new substrates or increase production efficiency. These advances also promote the reuse of waste from other food industries, contributing to the sustainability and profitability of the process. In terms of applications, bacterial cellulose is presented as an ecological alternative in the food industry, used in biodegradable packaging and as a thickener and emulsifier in sauces. Its use as a dietary supplement is also being investigated, as it could help increase fiber intake and potentially prevent cancer, thanks to its ability to encapsulate anti-cancer substances, which makes it a relevant material for advanced biomedical treatments.
Direction
VÁZQUEZ VÁZQUEZ, MANUEL (Tutorships)
Cazón Díaz, Patricia (Co-tutorships)
VÁZQUEZ VÁZQUEZ, MANUEL (Tutorships)
Cazón Díaz, Patricia (Co-tutorships)
Court
Romero Rodríguez, Mª Ángeles (Chairman)
PRADO RODRIGUEZ, MARTA (Secretary)
FENTE SAMPAYO, CRISTINA ASUNCION (Member)
Romero Rodríguez, Mª Ángeles (Chairman)
PRADO RODRIGUEZ, MARTA (Secretary)
FENTE SAMPAYO, CRISTINA ASUNCION (Member)
Heterolactic Fermentation in Wines: Addressing Climate Change Understanding the Genome of Lachancea thermotolerans
Authorship
A.F.P.L.
Máster in Innovation in Nutrition, Food Safety and Technology
A.F.P.L.
Máster in Innovation in Nutrition, Food Safety and Technology
Defense date
02.16.2024 16:00
02.16.2024 16:00
Summary
Climate change exacerbates extreme weather events, increasing the frequency and intensity of heat waves, late frosts, droughts, floods and hailstorms. The negative impact of these events represents a new reality and a challenge for the wine sector. In this sense, the increase in temperatures and heat waves significantly affect the ripening of the grapes, with negative consequences on the acidity of the wine, the final alcoholic level, as well as on the microbial ecology of the terroir and the vinifications, which that affects the quality and organoleptic characteristics of the wine. Lachancea thermotolerans is a widely distributed yeast, common in the grape microbiome. In recent years, several studies have highlighted the biotechnological interest of L. thermotolerans due to its ability to carry out heterolactic fermentation, fermenting sugars into ethanol and lactic acid, which decreases alcohol concentration and increases acidification. Both characteristics are necessary to counteract the increase in sugars in grapes due to climate change. In this work, based on the documents obtained from the Scopus database (https://www.scopus.com/) after carrying out a bibliographic search, the properties that fermentation with L. thermotolerans provides to the wine were analyzed, as well as as the information available about the most relevant genes of the species. Going deeper into those genes that with give this yeast its differential characteristics, establishing a relationship between them, their behaviour in the fermentation process and their potential to mitigate the effects of global warming on wine.
Climate change exacerbates extreme weather events, increasing the frequency and intensity of heat waves, late frosts, droughts, floods and hailstorms. The negative impact of these events represents a new reality and a challenge for the wine sector. In this sense, the increase in temperatures and heat waves significantly affect the ripening of the grapes, with negative consequences on the acidity of the wine, the final alcoholic level, as well as on the microbial ecology of the terroir and the vinifications, which that affects the quality and organoleptic characteristics of the wine. Lachancea thermotolerans is a widely distributed yeast, common in the grape microbiome. In recent years, several studies have highlighted the biotechnological interest of L. thermotolerans due to its ability to carry out heterolactic fermentation, fermenting sugars into ethanol and lactic acid, which decreases alcohol concentration and increases acidification. Both characteristics are necessary to counteract the increase in sugars in grapes due to climate change. In this work, based on the documents obtained from the Scopus database (https://www.scopus.com/) after carrying out a bibliographic search, the properties that fermentation with L. thermotolerans provides to the wine were analyzed, as well as as the information available about the most relevant genes of the species. Going deeper into those genes that with give this yeast its differential characteristics, establishing a relationship between them, their behaviour in the fermentation process and their potential to mitigate the effects of global warming on wine.
Direction
Barros Velázquez, Jorge (Tutorships)
Quintela Baluja, Marcos (Co-tutorships)
Barros Velázquez, Jorge (Tutorships)
Quintela Baluja, Marcos (Co-tutorships)
Court
VAZQUEZ TATO, JOSE (Chairman)
MUÑOZ FERREIRO, MARIA DE LAS NIEVES (Secretary)
NEBOT GARCIA, CAROLINA GRACIELA (Member)
VAZQUEZ TATO, JOSE (Chairman)
MUÑOZ FERREIRO, MARIA DE LAS NIEVES (Secretary)
NEBOT GARCIA, CAROLINA GRACIELA (Member)
Modified microorganisms as edible vaccines and the immune response in the gut
Authorship
S.V.O.
Máster in Innovation in Nutrition, Food Safety and Technology
S.V.O.
Máster in Innovation in Nutrition, Food Safety and Technology
Defense date
07.12.2024 09:30
07.12.2024 09:30
Summary
Vaccination is a simple, safe and effective method of protection against diseases before contact with them. Given the limitations of traditional vaccines, edible vaccines have been developed because they are accessible and inexpensive; however, they have limitations such as unknown stability. Thanks to advances in genetic engineering in recent decades, microorganisms have been genetically modified for use as edible vaccines. The microorganisms described in this work are microalgae, yeasts and bacteria, where lactic acid bacteria stand out for their probiotic capacity. The immune response that occurs in the mucosa of the intestine is also described, as it is the first barrier of action against pathogens and where information cascades take place that will produce immunoglobulins.
Vaccination is a simple, safe and effective method of protection against diseases before contact with them. Given the limitations of traditional vaccines, edible vaccines have been developed because they are accessible and inexpensive; however, they have limitations such as unknown stability. Thanks to advances in genetic engineering in recent decades, microorganisms have been genetically modified for use as edible vaccines. The microorganisms described in this work are microalgae, yeasts and bacteria, where lactic acid bacteria stand out for their probiotic capacity. The immune response that occurs in the mucosa of the intestine is also described, as it is the first barrier of action against pathogens and where information cascades take place that will produce immunoglobulins.
Direction
GONZALEZ VILLA, TOMAS (Tutorships)
GONZALEZ ABRIL, ANA (Co-tutorships)
GONZALEZ VILLA, TOMAS (Tutorships)
GONZALEZ ABRIL, ANA (Co-tutorships)
Court
Romero Rodríguez, Mª Ángeles (Chairman)
PRADO RODRIGUEZ, MARTA (Secretary)
FENTE SAMPAYO, CRISTINA ASUNCION (Member)
Romero Rodríguez, Mª Ángeles (Chairman)
PRADO RODRIGUEZ, MARTA (Secretary)
FENTE SAMPAYO, CRISTINA ASUNCION (Member)