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2022 Descuento MDPI, In recent years, the demand of healthier food products and products made with natural ingredients has increased overwhelmingly, led by the awareness of human beings of the influence of food on their health, as well as by the evidence of side effects generated by different ingredients such as some additives. This is the case for several artificial colorants, especially azo colorants, which have been related to the development of allergic reactions, attention deficit and hyperactivity disorder. All the above has focused the attention of researchers on obtaining colorants from natural sources that do not present a risk for consumption and, on the contrary, show biological activity. The most representative compounds that present colorant capacity found in nature are anthocyanins, anthraquinones, betalains, carotenoids and chlorophylls. Therefore, the present review summarizes research published in the last 15 years (2008–2023) in different databases (PubMed, Scopus, Web of Science and ScienceDirect) encompassing various natural sources of these colorant compounds, referring to their obtention, identification, some of the efforts made for improvements in their stability and their incorporation in different food matrices. In this way, this review evidences the promising path of development of natural colorants for the replacement of their artificial counterparts., Ministerio de Ciencia, Innovación y Universidades, Depto. de Nutrición y Ciencia de los Alimentos, Fac. de Farmacia, pub, Descuento UCM

Pulses are well known to be gluten-free functional foods that provide a rich source of nutritional and healthy compounds with antioxidant-promoting activity. In the present study, the bioactive compounds, dietary fibre, arabinoxylans, individual phenolic compounds and tocopherols, were evaluated in different lentil flours (raw and extruded at 140 and 160 °C) formulated with nutritional yeasts, along with the changes induced by the extrusion process. The total dietary fibre and arabinoxylan content significantly (p < 0.05) increased after the extrusion process while a significant decrease of all tocopherol isoforms was also observed. Catechin, caffeic, kaempferol and quercetin derivatives were identified in the raw and extruded lentil flours. The decreases of total phenolic and individual phenolic compounds were directly related to the extrusion temperature; total phenolics and catechin hexoside exhibited a larger decrease in the lentil flours formulated with higher content of nutritional yeast (12 and 16%). The antioxidant activity results, determined using different assays, reflected the important effect of extrusion processing and food ingredients., Depto. de Nutrición y Ciencia de los Alimentos, Fac. de Farmacia, TRUE, pub

Actualmente, existen muchos patrones alimentarios que repercuten sobre el estado de salud y bienestar de la población. Además, en poco tiempo, hemos pasado a disponer de un amplio abanico de fuentes de información de acceso abierto, rápido y sencillo, que pueden ser desde muy fiables, hasta totalmente falsas. Estas informaciones falsas (bulos o fake news) pueden obedecer a intereses económicos, o incluso al afán de notoriedad de personas influyentes (influencers). La población juvenil suele ser especialmente vulnerable a estas noticias por su gran destreza en el manejo de las fuentes de información de acceso rápido (internet, redes sociales…). Así, la población se encuentra actualmente expuesta a un exceso de información, que puede crear confusión, por lo que es importante la labor que los futuros Farmacéuticos, Dietistas-Nutricionistas y Tecnólogos de Alimentos pueden desarrollar para despejar estas dudas. Esta actividad ha contribuido a concienciar a la población de que la adopción y el seguimiento de una dieta equilibrada, variada y sostenible constituyen requisitos para mantener la salud y el bienestar de los individuos, así como para prevenir las enfermedades relacionadas con la alimentación. Además, ha animado a los/las estudiantes de Grados universitarios relacionados con la salud y/o la alimentación a ejercer su papel como divulgadores, prestando así un servicio a la sociedad que se beneficia de sus conocimientos a la vez que ellos/as los adquieren de una forma práctica y aplicada.

Las herramientas de comunicación en línea se han convertido en la vía preferida por adultos y jóvenes para el acceso a la información. La situación de pandemia COVID-19 vivida en el año 2020 ha afianzado esta tendencia, y ha supuesto la incorporación de los recursos docentes en línea a la actividad diaria del profesor, ante la permanente situación de incertidumbre sobre la presencialidad total de la enseñanza. Estos recursos docentes en línea y asíncronos son versátiles, y permiten acercar la docencia al alumno en cualquier momento y lugar, además de ser accesibles a través de distintas plataformas disponibles en internet. En el ámbito docente, el Campus Virtual se ha convertido en una herramienta fundamental en la docencia universitaria donde el alumno demanda cada vez más contenidos que le permitan alcanzar los conocimientos exigidos. Dentro de las herramientas de comunicación en línea, el Podcast es un medio de comunicación directa en archivo multimedia, en formato de audio, concebido fundamentalmente para ser descargado o escuchado en línea en ordenadores o dispositivos portátiles. En la docencia universitaria, el Podcast puede ser alojado en el Campus Virtual, y su duración puede ser muy variable, ya que la duración se adapta al contenido y sobre todo a las características del receptor de la información, en este caso el alumno. La ventaja de este formato es que el estudiante puede interrumpir y continuar la escucha en el momento en que se encuentre más receptivo para la asimilación del contenido, haciendo más eficiente el proceso de enseñanza-aprendizaje a través de la escucha activa. El Podcast, por tanto, resulta una herramienta educativa innovadora, es sencilla de realizar, y no necesita grandes inversiones para ser ejecutada de forma correcta. Este formato de comunicación permite que se puedan escuchar contenidos relevantes de las asignaturas que cursa el alumno de una manera más cercana y atractiva, completando la docencia impartida por otros métodos.

Traditional farmers’ varieties of tomato grown under extensive farming techniques are considered delicious and healthy foods and are preferred by local consumers. Tomatoes are an important component of a healthy diet, as they provide essential micronutrients, including minerals, which are vital to healthy development, disease prevention, and wellbeing. Given the considerable dietary intake of tomatoes and the scarcity of information about the bioaccessibility of inorganic constituents in this fruit, this study was carried out to evaluate the content and bioaccessibility of minerals (macro-and microelements) in tomato farmers’ varieties widely cultivated in northeastern Portugal homegardens. Among the macroelements, K stood out as the most abundant mineral in the studied varieties, followed by Mg, Ca, and Na. Regarding the microelements, while the yellow tomato had higher concentrations of Fe and Cu, the round tomato had more Zn and Mn. The in vitro bioaccessibility assessment showed that, among the macroelements, Mg was more bioaccessible than Ca and K when all the tomato varieties were considered together. Among the microelements, Cu seemed to be the most bioaccessible. Although the contribution of a 100 g serving of the studied tomato farmers’ varieties to the dietary reference intakes (DRIs) of minerals is relatively low, this food could contribute to reaching these mineral requirements, as it is included in the diet of most of the population, especially in Mediterranean regions., Foundation for Science and Technology of Portugal, ALIMNOVA Research Group, Universidad Complutense de Madrid, Depto. de Nutrición y Ciencia de los Alimentos, Fac. de Farmacia, TRUE, pub

Nowadays, the food industry has developed novel gluten free extruded snack type products made from pulses, which could be good candidates to promote pulse consumption as a sustainable food product, while also satisfying the consumer’s demand. Snack type products are a large part of the young people’s diets and impact health outcomes, so it is essential to offer them snacks with a better nutritional profile. In this study, 81 Spanish millennial consumers tasted “in situ” six different gluten free snacks based on pulse flour (lentil and chickpea) marketed in Spain. The aim of the present study was: (a) to evaluate the Spanish millennial consumers’ acceptance level of new pulse snack type products; (b) to evaluate the segmentation of the millennial consumers and understand the difference between the segments; (c) to evaluate the potential relationship between their nutrition food labelling and consumers’ acceptance. In general, the lentil formulations (with more protein, more fat and less fiber) obtained higher scores than those of the chickpea. In addition, a multidimensional statistical analysis, preference mapping, and a statistical analysis of agglomerative hierarchical clustering were performed. Consumers were grouped into three clusters based on their preferences, allowing a detailed study of consumer acceptance of the selected snacks. Cluster 1 like less the samples with less salt, and, on the contrary, these samples were preferred by Cluster 3. Cluster 2 is a group who like lentil snacks, regardless of their flavoring. It was observed that the consumer segments differ at least in their preference for saltiness. The findings of this study also showed that the nutritional composition of the analyzed snacks (as appears in nutrition labelling) was associated with Spanish millennial consumers’ acceptance and could provide valuable information to develop new snacks targeted at specific market niches, such as millennials. These data provide valuable insights when tryi, Universidad Complutense de Madrid, Depto. de Nutrición y Ciencia de los Alimentos, Fac. de Farmacia, TRUE, pub

UCM-ALIMNOVA Research Group, Depto. de Nutrición y Ciencia de los Alimentos, Fac. de Farmacia, TRUE, pub

Tanto los cereales como las legumbres son alimentos básicos en el patrón de la dieta mediterránea que se caracterizan por presentar interesantes cantidades de compuestos bioactivos. Estos alimentos han sido ampliamente utilizados desde la antigüedad y forman parte de numerosas elaboraciones culinarias tradicionales. Sin embargo, en la actualidad, la industria alimentaria está haciendo un gran esfuerzo por desarrollar productos alimenticios novedosos, muchos de los cuales están elaborados a base de harinas de cereales y legumbres. El trabajo realizado en esta Tesis Doctoral se centra en la caracterización y evaluación del perfil de compuestos bioactivos, así como en el estudio de la actividad biológica en términos de actividad antioxidante en diferentes harinas (de trigo y de lenteja) que podrían utilizarse como ingredientes para la elaboración de productos alimenticios con propiedades funcionales añadidas. Además, se evaluaron aspectos de la calidad nutricional y sensorial de distintos alimentos elaborados a base de harinas de cereales (panes) y de legumbres (snacks)..., Cereals and pulses are staple foods in the Mediterranean dietary pattern and contain interesting amounts of bioactive compounds. These foods has been widely used since ancient times and they are part of numerous traditional recipes. However, nowadays the food industry is making a great effort to develop novel food products, many of which are based on cereals and pulses flours.This Doctoral Thesis is focused on the characterization and evaluation of the profile of bioactive compounds as well as on the study of the biological activity in terms of antioxidant activity of different flours (wheat flours and lentil flours), which could be used as ingredients to develop food products with added functional properties. Moreover, different aspects related to the nutritional quality and sensory quality of some food products made from cereal flours (breads) and pulses flours (snacks) have been evaluated...

Wheat is one of the most important cereals in terms of its role in the human diet. The distribution of the nutrients in wheat grains depends largely on their morphology, the bran fraction being the richest in minerals, thus developing important functions related to human health. The main purpose of this study was to point out the potential nutritional and health claims related to the mineral composition based on the current European legislation in order to valorize the interesting wheat varieties traditionally consumed in Spain. The mineral composition (microelements: Fe, Cu, Mn, and Zn; and macrolements: Ca, Mg, Na, and K) were evaluated in different milling fractions (white flour, whole grain flour, and bran fraction) of 4 wheat varieties of durum (Triticum turgidum ssp. durum Linnaeus) and bread (Triticum aestivum Linnaeus) wheat. As expected, the mineral concentration was higher in the case of bran and whole grain flour, K and Mg being the principal minerals found. A difference between wheat genotype and harvesting year have been found. Moreover, regarding these preliminary results, some samples analysed in the present study met the conditions of use of different approved health claims that could support the possibility to consider wheat flours, especially whole grain flour and bran fraction as functional foods, but some did not., Spanish Ministry of Science and Technology (project reference AGL2012-38345), ALIMNOVA research group (UCM 252/2017), Depto. de Nutrición y Ciencia de los Alimentos, Fac. de Farmacia, TRUE, pub

Depto. de Nutrición y Ciencia de los Alimentos, Fac. de Farmacia, TRUE, pub

Wheat is an important cereal with a key role in human nutrition. In this study, dietary fiber (DF) and arabinoxylans of different durum (Triticum turgidum ssp. Durum L.) and bread (Triticum aestivum L.) wheat flours were analyzed in order to point out their potential nutritional and health claims allege according to the current European regulation (Regulation (EU) No 432/2012). Moreover, other bioactive compounds (phenolics and tocopherols) were quantified as a first approach to their phytochemical composition in the analyzed wheat varieties. DF was analyzed following AOAC enzymatic-gravimetric methods; arabinoxylans and total phenols were quantified by colorimetric methods; tocopherols were determined by HPLC; antioxidant activity was evaluated using three different in vitro assays. Insoluble DF was the prevailing fraction in all analyzed samples. Water extractable arabinoxylans were higher in durum wheat flours. Whole flours contained higher total phenolics compounds. Alpha-tocopherol was the major isoform. Whole flours showed higher antioxidant properties. According to the obtained results, it is possible to allege all approved health claims referred to wheat, since all analyzed samples, especially whole flour and bran fraction, showed potential health benefits, as functional ingredients or functional foods, related with their phytochemical composition., Ministerio de Ciencia e Innovación (MICINN), Universidad Complutense de Madrid, Foundation for Science and Technology (FCT, Portugal)/FEDER, Depto. de Nutrición y Ciencia de los Alimentos, Fac. de Farmacia, TRUE, pub

El concepto de clase invertida ("Aula invertida") surgió en el año 2000 cuando Lage y Baker propusieron un cambio de lugar entre las dos actividades principales del modelo tradicional: "tarea en clase y clases en casa". Antes de eso, la mayoría de los modelos pedagógicos aplicados en los títulos universitarios se basaban en la tradicional "clase magistral", en la que el profesor desarrolla el contenido teórico/práctico en el aula. El aula invertida es un enfoque que permite a los profesores implementar una metodología pedagógica novedosa basada en la inversión de la estructura tradicional de la clase, desde el espacio de aprendizaje grupal al espacio de aprendizaje individual. De modo que el profesor guía a los estudiantes a medida que aplican conceptos en la materia (a través de documentos científicos) y realizan actividades cooperativas, dinámicas e interactivas en clase. El objetivo del presente estudio fue diseñar e implementar la metodología "Flipped classroom" en algunas asignaturas del grado de Farmacia (por ejemplo: "Productos alimenticios y nutracéuticos" y "Tecnología farmacéutica"), como parte de un proyecto de innovación docente desarrollado en la Universidad Complutense de Madrid (España). Los resultados preliminares del presente estudio indican que al aplicar la metodología "Flipped learning", las clases son mucho más enriquecedoras para los estudiantes (en comparación con tradicional clase magistral), ya que les permite plantear de forma dinámica sus preguntas, defender y debatir su razonamiento mientras son guiados por el profesor., The concept of inverted class ("Flipped Classroom") arose in 2000 when Lage and Baker proposed a change of place between the two main activities of the traditional model: "homework in class and lessons at home". Before that, most of the pedagogical models applied in University degrees was based on the traditional “Master class”, in which the professor develops the theoretical/practical content in the classroom. The flipped classroom is an approach that allows professors to implement a novel pedagogical methodology based on the inversion of the traditional structure of the lecture class, from the group learning space to the individual learning space. In which, the professor guides students as they apply concepts in the subject matter (through scientific documents) and performs a cooperative, dynamic and interactive activities in class. The aim of the present study was to design and implement the flipped learning methodology in different subjects of Pharmacy degree (e.g. "Food products and nutraceuticals" and "Pharmaceutical technology"), as part of an innovative education project developed in Complutense University of Madrid (Spain). The preliminary results of the present study highlight that by "turning" the class, much more enriching classes are obtained for the students than the traditional ones, since it allows them to pose their questions, defend their reasoning while they were guided by the professor.

In this work, the chemical and physical profile of 5 different bread types (Multicereal bread, Bavaria wheat bread, Wholemeal bread, Rye and Oat bread) were analysed in depth, namely the nutritional profile, individual fatty acids and soluble sugars through GC-FID and HPLC-RI, respectively, as well as the mineral profile, including micro and macroelements. Furthermore, a texture profile analysis was carried out in addition to the measurement of the crust colour. Each bread type showed a distinct profile, with Wholemeal and Bavaria having the lowest calories, and Oat the highest. Multicereal showed the highest amount of unsaturated fatty acids, while Wholemeal and Rye scored the least sodium amounts. The hardest bread was Rye and the easiest to chew were Oat and Bavaria breads. The latter was also the one with the darkest crumb of all the analysed breads. This work shows that bread can be baked to meet the needs and particularities of various kinds of diets., Foundation for Science andTechnology (Portugal), Federación Española de Enfermedades Raras, European Structural and Investment Funds, ALIMNOVA research group, Universidad Complutense de Madrid, Depto. de Nutrición y Ciencia de los Alimentos, Fac. de Farmacia, TRUE, pub

Pulses are well known to be gluten-free functional foods that provide a rich source of nutritional and healthy compounds with antioxidant-promoting activity. In the present study, the bioactive compounds, dietary fibre, arabinoxylans, individual phenolic compounds and tocopherols, were evaluated in different lentil flours (raw and extruded at 140 and 160 °C) formulated with nutritional yeasts, along with the changes induced by the extrusion process. The total dietary fibre and arabinoxylan content significantly (p < 0.05) increased after the extrusion process while a significant decrease of all tocopherol isoforms was also observed. Catechin, caffeic, kaempferol and quercetin derivatives were identified in the raw and extruded lentil flours. The decreases of total phenolic and individual phenolic compounds were directly related to the extrusion temperature; total phenolics and catechin hexoside exhibited a larger decrease in the lentil flours formulated with higher content of nutritional yeast (12 and 16%). The antioxidant activity results, determined using different assays, reflected the important effect of extrusion processing and food ingredients., Depto. de Nutrición y Ciencia de los Alimentos, Fac. de Farmacia, TRUE, pub