Articles publicats (Tecnologia, Enginyeria i Ciència dels Aliments)
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- ItemOpen AccessImpact of environmental factors on the growth kinetics and mycotoxin profiles of Alternaria spp. in oat grains(Elsevier, 2026) Llorens-Serentill, Enric; Nazareth de Melo, Tiago; Ramos Girona, Antonio J.; Costa, Jean Carlos Correia Peres; Marín Sillué, SòniaAlternaria spp. represent a threat to oat safety due to their ability to produce mycotoxins such as alternariol (AOH), alternariol monomethyl ether (AME), tenuazonic acid (TeA), and tentoxin (TEN). This study developed predictive models to describe the growth kinetics and mycotoxin production potential of Alternaria alternata and Alternaria arborescens on γ-irradiated oat grains under combined temperature (5–40 ◦C) and water activity (0.90–0.98) conditions. Four toxigenic isolates from oats (three A. alternata and one A. arborescens) were assessed in a full-factorial design. Mycelial growth was modelled using a primary simplified Baranyi model and secondary models (Cardinal Model with Inflection and gamma-concept) to estimate cardinal parameters (Tmin, Topt, Tmax, aw (min), aw(opt), μRopt). A. alternata exhibited higher thermotolerance (Tmax ≈40 ◦C) than A. arborescens (Tmax ≈ 35 ◦C), with optimal growth at 27–29 ◦C and aw ≥0.98 for both species. Growth and toxin production were strongly restricted below aw 0.90. Under optimal aw conditions, AOH peaked at 30 ◦C for A. alternata isolates (322–398 mg/kg) and at 20 ◦C for A. arborescens (92 mg/kg); AME reached its maximum at 25 ◦C for both species (17–175 mg/kg and 1067 mg/kg for A. alternata and A. arborescens, respectively); TeA also peaked at 25 ◦C (357–800 mg/kg and 357 mg/kg, respectively); and TEN was mainly produced by A. alternata 25 ◦C (1.25–1.8 mg/kg), while A. arborescens produced only minimal levels at 20 ◦C (≤0.05 mg/kg). These differences suggest a potential competitive advantage for the more thermotolerant A. alternata under projected Mediterranean climate warming scenarios, which may alter fungal species dominance and mycotoxin contamination patterns in oats. The predictive models provide a robust quantitative tool for risk assessment and for designing mitigation strategies across oat production and storage.
- ItemOpen AccessEffects of different carbohydrase complexes on dietary fiber composition, techno‑functional properties, and structural characteristics of apple pomace(Springer Nature Link, 2026) Díaz Núñez, Alba; López-Gámez, Gloria; Martín Belloso, Olga; Soliva-Fortuny, Robert; Elez Martínez, PedroApple pomace (AP), a fiber-rich by-product of juice processing, holds potential as a functional ingredient. However, its highly insoluble nature limits its applicability in food formulations. This study compared the effectiveness of two enzymatic complexes, a carbohydrolytic enzyme complex (CHEC) or a cellulolytic enzyme complex (CEC), in reducing the AP insoluble profile. Structural changes were analyzed using Fourier-transform infrared spectroscopy (FT-IR), differential scanning calorimetry (DSC), X-ray diffraction, and particle size. Techno-functional properties, including solubility, water retention capacity (WRC), oil retention capacity (ORC), and swelling capacity (SWC), were also evaluated. Both enzymes significantly (p < 0.05) reduced the lignin and hemicellulose contents, while increasing soluble DF components such as soluble uronic acid and neutral sugars. CEC decreased cellulose content by 20%, whereas CHEC did not affect it. While CHEC treatment reduced WRC by 20%, it yielded the highest solubility. CEC enhanced SWC and solubility by 45% and 59%, respectively, compared to untreated AP. FT-IR and DSC results demonstrated that both enzymatic treatments disrupted the hydrogen bonding of cellulose and hemicellulose, as well as the pectic β-glycosidic linkages, thereby reducing particle size and enhancing techno-functional properties. Consequently, CHEC and CEC emerge as viable strategies to enhance AP functionality through DF modification. CHEC is particularly efficient, requiring lower enzyme concentrations, milder processing conditions, and shorter hydrolysis times. These findings highlight enzymatic modification as a promising approach for valorizing AP as a functional ingredient.
- ItemOpen AccessDetection of deoxynivalenol, its modified forms, and zearalenone in individual oat grains using visible-near-infrared spectroscopy and near-infrared hyperspectral imaging(Elsevier, 2026) Teixido-Orries, Irene; Molino Gahete, Francisco; Femenias, Antoni; Medina, Àngel; Marín Sillué, SòniaFusarium mycotoxins such as deoxynivalenol (DON), its modified forms, and zearalenone (ZEN) frequently contaminate oats, posing serious health and regulatory concerns. This study assessed the use of visible-near-infrared (Vis-NIR) spectroscopy and near-infrared hyperspectral imaging (NIR-HSI) to classify individual oat grains according to the European legal limits for DON (1750 μg/kg) and ZEN (100 μg/kg). NIR-HSI consistently outperformed Vis-NIR, achieving classification accuracies (CAs) above 91% and F1-scores above 0.65 for DON, ZEN and combined DON + ZEN detection. The most informative spectral regions were in the NIR ranges of 1000-1250 nm and 1300-1500 nm, associated with Fusarium-induced biochemical and structural changes in oat grains. Reducing the spectral input to 20 selected wavelengths preserved NIR-HSI performance, supporting the feasibility of multispectral implementations. These targeted, non-destructive approaches could enable early removal of the few highly contaminated grains responsible for batch rejection, improving food safety, reducing waste, and enhancing the sustainability of oat processing.
- ItemOpen AccessFood group intake trends in the Spanish population (2003–2023) in women and men and by age groups, country of origin, and social class: a time-series analysis of nationally representative surveys(Springer Nature, 2026) Boter, Sofía; Carrillo-Álvarez, Elena; Hernández, Marta H.; Lassale, Camille; Castro-Barquero, Sara; Pérez-Vega, Karla Alejandra; Castañer, Olga; Manidis, Alexios; Sandova, Viviana; Zomeño, María Dolores; Salinas-Roca, Blanca; Caneda-Ferrón, Begoña; Orta-Ramírez, Alícia; Montané, Joel; Rodríguez-Monforte, Miriam; Milà, Raimon; Vidal-García, Eulàlia; Gascón, Pilar; Mestres, Conxita; Palma-Linares, Imma; Fitó, Montserrat; Hernáez, ÁlvaroBackground We analyzed the intake evolution of 14 food groups (vegetables, fruits, legumes, bread/flours and breakfast cereals, pasta/rice and potatoes, fish, unprocessed meat, processed meat, dairy products, eggs, sweets, snacks, soft drinks, and fresh juices) in Spanish population between 2003 and 2023, for women and men separately and by age groups, country of origin, and social class. Methods Using data from the Spanish National and European Health Surveys (2003–2023), combined with the ENALIA/ENALIA-2 surveys, we converted the consumption frequencies of each group into estimated daily intakes in g/day. We modeled their trends over time using locally estimated scatterplot smoothing regressions. Results We observed: an increase over time in the consumption of vegetables (∆2003–2023: +25%), legumes (+ 10%), eggs (+ 50%), and snacks (+ 44%); and a decrease over time in the intake of soft drinks (-40%) and fresh juices (-24%), sweets (-16%), bread/flours and breakfast cereals (-13%), pasta/rice and potatoes (-11%), fish (-18%), dairy products (-10%), and processed meat (-9%). No large differences were observed between women and men and by social class. A more beneficial evolution was observed in ages 25–34 (with poorer dietary habits in 2003) and in individuals not born in Spain, and a more detrimental evolution was reported in ages ≥ 55 and 5–14. Conclusions The dietary habits of the Spanish population between 2003 and 2023 have improved in some aspects (more vegetables and legumes; fewer soft drinks, juices, sweets, and processed meat) and worsened in others (less fish and dairy products, more snacks), with notable differences by age groups and country of origin but not between women and men and by social class.
- ItemOpen AccessBiennial survey of freshly harvested maize grain mycobiota in northeastern Spain: identification, incidence, and interaction patterns(Elsevier, 2026) Vicens Sans, Alexandre; Marín Sillué, Sònia; Ramos Girona, Antonio J.; Costa, Jean Carlos Correia Peres; Molino Gahete, FranciscoClimate change is reshaping fungal communities associated with maize, creating new risks for food safety and crop productivity. Hotter and drier summers favour xerophilic fungi, while wetter conditions promote hydrophilic ones. This study aimed to characterize fungal populations colonizing maize grains in Spain during 2023–2024 harvesting seasons, and to evaluate the influence of kernel type on fungal incidence. Ninety-one maize samples were collected in northeastern Spain. Kernels were disinfected, plated on Malachite Green and Potato Dextrose agars, and incubated for mould morphological classification. Molecular identification was performed for isolates from the two major genera observed: Fusarium and Aspergillus. Results revealed major shifts in fungal incidence between seasons. In 2023, hotter and drier conditions favoured a codominance of Fusarium spp. and Aspergillus spp. (both ∼40% infected samples). In contrast, the wetter 2024 season reduced Aspergillus spp. incidence to <5%, while Fusarium spp. maintained their dominance, accompanied by increases of Epicoccum spp. (+15.3%) and Phoma spp. (+6.2%). Fusarium proliferatum was unexpectedly the most frequent Fusarium species, surpassing Fusarium verticillioides. Aspergillus sections Flavi and Nigri reached similar levels, with Aspergillus flavus/oryzae as the main species. Popcorn was significantly more susceptible to Aspergillus spp., while there was no significant difference for the other maize types. Overall, these findings demonstrate how weather variability and kernel traits can reshape maize mycobiota. Continuous monitoring is therefore needed to anticipate shifts in fungal dominance and assure food safety and crop production under the current climate change scenario.