Differences Due to Sex and Sweetener on the Bioavailability of (Poly)phenols in Urine Samples: A Machine Learning Approach.

Metabolic diseases have been related to the overdrinking of high-sugar content beverages. As a result, the demand for alternative formulations based on plant-based ingredients with health-promoting properties has increased during the last few years. Nonetheless, the design and production of effective formulations requires understanding the bioavailability of these compounds.

The Effect of Silver Nanoparticle Addition on Micropropagation of Apricot Cultivars ( L.) in Semisolid and Liquid Media.

Silver nanoparticles (AgNPs) are novel compounds used as antimicrobial and antiviral agents. In addition, AgNPs have been used to improve the growth of different plants, as well as the in vitro multiplication of plant material. In this work the effect of AgNPs on in vitro growth of 'Canino' and 'Mirlo Rojo' cultivars, as well as the leaf ion composition, are studied.

Bioactive Compounds in Plasma as a Function of Sex and Sweetener Resulting from a Maqui-Lemon Beverage Consumption Using Statistical and Machine Learning Techniques.

The present study analyses the effect of a beverage composed of citrus and maqui () with different sweeteners on male and female consumers. Beverages were designed and tested (140 volunteers) as a source of polyphenols, in a previous work. Plasma samples were taken before and after two months of daily intake.

Dynamic Modelling and Simulation of Food Systems: Recent Trends and Applications.

Several factors influence consumers' choices of food products [...

Effect of Storage Conditions on the Stability of Polyphenols of Apple and Strawberry Purees Produced at Industrial Scale by Different Processing Techniques.

During a food product's life, storage conditions affect its composition of nutrients, bioactive compounds, and sensory attributes. In this research, strawberry and apple purees were selected as a model to examine how the storage of various purees industrially produced with different technologies affect the bioactive phenolic compounds, color, and sensory attributes. Specifically, fruit products processed on an industrial scale by different technologies including freezing, thermal treatment (mild and standard), and high-pressure processing were studied, as well as storage for up to 12 months at -20, 4, and 24 °C.

Agroclimatic Metrics for the Main Stone Fruit Producing Areas in Spain in Current and Future Climate Change Scenarios: Implications From an Adaptive Point of View.

Stone fruit production has enormous economic importance in Spain. Cultivation locations for these fruit species (i.e.

Training in tools to develop quantitative risk assessment of fresh produce using water reuse systems in Mediterranean production.

Water resources are increasingly coming under pressure specially around the Mediterranean area, leading to water scarcity and a deterioration in water quality. The use of treated wastewater represents an alternative source to enhance the demand for irrigation water. Water reuse in combination with the promotion of the use of water-efficient technologies in industry and water-saving irrigation techniques could lead to good qualitative and quantitative water status for surface and ground water bodies.

Monitoring Apricot ( L.) Ripening Progression through Candidate Gene Expression Analysis.

This study aimed at the monitoring of the apricot ( L.) ripening progression through the expression analysis of 25 genes related to fruit quality traits in nine cultivars with great differences in fruit color and ripening date. The level of pigment compounds, such as anthocyanins and carotenoids, is a key factor in food taste, and is responsible for the reddish blush color or orange skin and flesh color in apricot fruit, which are desirable quality traits in apricot breeding programs.

Application of High Hydrostatic Pressure in fresh purple smoothie: Microbial inactivation kinetic modelling and qualitative studies.

The inactivation kinetics of during High Hydrostatic Pressure (HHP) treatments was studied in a purple smoothie based of fresh fruit and vegetables. Pressure intensity studied was 300, 350, 400 and 450 MPa. Untreated samples were used as control.

Dynamics of Microbial Inactivation and Acrylamide Production in High-Temperature Heat Treatments.

In food processes, optimizing processing parameters is crucial to ensure food safety, maximize food quality, and minimize the formation of potentially toxigenic compounds. This research focuses on the simultaneous impacts that severe heat treatments applied to food may have on the formation of harmful chemicals and on microbiological safety. The case studies analysed consider the appearance/synthesis of acrylamide after a sterilization heat treatment for two different foods: pureed potato and prune juice, using as an indicator.

The influence of natural vs anthropogenic factors on trace metal(loid) levels in the Mussel Watch programme: Two decades of monitoring in the Spanish Mediterranean sea.

The spatial distribution and temporal trends of trace metals (i.e. Cd, Cu, Hg, Pb and Zn) and a metalloid (i.

A multi-pollutant methodology to locate a single air quality monitoring station in small and medium-size urban areas.

Air quality management is underpinned by continuous measurements of concentrations of target air pollutants in monitoring stations. Although many approaches for optimizing the number and location of air quality monitoring stations are described in the literature, these are usually focused on dense networks. However, there are small and medium-size urban areas that only require one monitoring station but also suffer from severe air pollution.

Reducing the uncertainty on chilling requirements for endodormancy breaking of temperate fruits by data-based parameter estimation of the dynamic model: a test case in apricot.

The Dynamic model has been described as one of the most accurate models to quantify chill accumulation based on hourly temperatures in nuts and temperate fruits. This model considers that a dynamic process occurs at a biochemical level that determines the endodormancy breaking through the accumulation of the so-called portions. The kinetic parameters present in the model should reflect how the fruit trees integrate chilling exposure and thus they should be characteristic for each species.

Guidelines for the design of (optimal) isothermal inactivation experiments.

Kinetic models are nowadays a basic tool to ensure food safety. Most models used in predictive microbiology have model parameters, whose precision is crucial to provide meaningful predictions. Kinetic parameters are usually estimated based on experimental data, where the experimental design can have a great impact on the precision of the estimates.

Evaluation of Multicriteria Decision Analysis Algorithms in Food Safety: A Case Study on Emerging Zoonoses Prioritization.

Decision making in food safety is a complex process that involves several criteria of different nature like the expected reduction in the number of illnesses, the potential economic or health-related cost, or even the environmental impact of a given policy or intervention. Several multicriteria decision analysis (MCDA) algorithms are currently used, mostly individually, in food safety to rank different options in a multifactorial environment. However, the selection of the MCDA algorithm is a decision problem on its own because different methods calculate different rankings.

On the use of in-silico simulations to support experimental design: A case study in microbial inactivation of foods.

The mathematical models used in predictive microbiology contain parameters that must be estimated based on experimental data. Due to experimental uncertainty and variability, they cannot be known exactly and must be reported with a measure of uncertainty (usually a standard deviation). In order to increase precision (i.

Mathematical modelling of the stress resistance induced in Listeria monocytogenes during dynamic, mild heat treatments.

Modelling of stress acclimation induced by thermal inactivation of Listeria monocytogenes under dynamic conditions is analyzed in this work. A mathematical model that separates the effect of the instantaneous temperature from the one of stress acclimation, was used. The model was trained using isothermal inactivation experiments, and one biphasic dynamic treatment with a heating rate of 1 °C/min and a holding phase of 60 °C.

Tail or artefact? Illustration of the impact that uncertainty of the serial dilution and cell enumeration methods has on microbial inactivation.

The estimation of the concentration of microorganisms in a sample is crucial for food microbiology. For instance, it is essential for prevalence studies, challenge tests (growth and/or inactivation studies) or microbial risk assessment. The application of serial dilutions followed by viable counts in Petri dishes is probably the most extended experimental methodology for this purpose.

Improving the EFMs quality by augmenting their representativeness in LP methods.

Background: Although cellular metabolism has been widely studied, its fully comprehension is still a challenge. A main tool for this study is the analysis of meaningful pieces of knowledge called modes and, in particular, specially interesting classes of modes such as pathways and Elementary Flux Modes (EFMs). Its study often has to deal with issues such as the appearance of infeasibilities or the difficulty of finding representative enough sets of modes that are free of repetitions.

Bioinactivation FE: A free web application for modelling isothermal and dynamic microbial inactivation.

Mathematical models developed in predictive microbiology are nowadays an essential tool for food scientists and researchers. However, advanced knowledge of scientific programming and mathematical modelling are often required in order to use them, especially in cases of modelling of dynamic and/or non-linear processes. This may be an obstacle for food scientists without such skills.

Relevance of the Induced Stress Resistance When Identifying the Critical Microorganism for Microbial Risk Assessment.

Decisions regarding microbial risk assessment usually have to be carried out with incomplete information. This is due to the large number of possible scenarios and the lack of specific data for the problem considered. Consequently, risk assessment studies are based on the information obtained with a small number of bacterial cells which are considered the most heat resistant and/or more capable of multiplying during storage.

Mathematical quantification of the induced stress resistance of microbial populations during non-isothermal stresses.

This contribution presents a mathematical model to describe non-isothermal microbial inactivation processes taking into account the acclimation of the microbial cell to thermal stress. The model extends the log-linear inactivation model including a variable and model parameters quantifying the induced thermal resistance. The model has been tested on cells of Escherichia coli against two families of non-isothermal profiles with different constant heating rates.