Development of analytical tools to authenticate locally grown pistachios
http://www.ub.edu/maima/
Alba Tres
2024
Within the nut sector, pistachios are primarily produced in USA, Iran and Turkey. However, in Spain, the production of pistachios has
increased over the lasts years, and it is expected to continue increasing for the coming years. The promotion of this crop is supported by
sustainability reasons to replace fruit trees that require greater water consumption. In addition, economically, the cost/benefit of pistachio
cultivation is much more favorable than that of other crops, such as many fruit crops. The fact that the locally produced pistachio is still an
emerging crop, makes it easily falsifiable with imported pistachios, which would harm the image of the product and the competitiveness of
the sector, as well as posing a risk to food security. However, there is a lack of validated analytical strategies to verify the authenticity of
the pistachio, both in terms of its botanical (cultivar) and geographic origin. There is also a lack of studies that compare pistachios grown in
Spain with those grown in other countries, which could provide objective information on whether local pistachios have differential
composition traits. Some studies have found variations in the lipid composition of different pistachio varieties. As for the geographical origin
of the production of agricultural products, the isotopic composition has been related to geological and climatic factors. However, in the
pistachio sector it is usual that a certain variety is cultivated predominantly in each geographical origin, and this causes many studies vary
both in the cultivar and in the geographical origin. In fact, there are no studies that compare the same cultivar grown in different countries.
Therefore, there is a clear need to develop authentication models to verify the authenticity of pistachios, which are specially designed to
verify pistachios produced in Spain compared to other countries and cultivars to help prevent fraud situations and protect this productive
sector. On the other hand, recent studies have shown that when developing authentication strategies, fingerprinting approaches that are
based on the use of raw analytical signals offer better results than those that are based on the directed analysis of markers.
The hypothesis underlying this project is that the variety and geographic origin of pistachios affect their lipid and isotopic composition,
which can be used to develop analytical strategies to verify their identity, especially if the data is approached under a “fingerprinting”
approach.
The general objective of the LOCALPISTACHIO project is the development of validated analytical models to verify the botanical and
geographical origin of pistachios produced in Spain, to discourage opportunities for fraud and increase the added value of locally grown
products.
The work plan includes 3 work packages (WP). WP1 consists of sampling (minimum 2 harvests), while WP2 is based on the evaluation,
through concept tests, of different lipid fingerprints and isotopic markers to verify the origin or variety of the pistachio. In WP3, the most
efficient ones will be selected and the authentication models will be validated.
Development of fraud detection tools in Spanish nuts with high counterfeiting risk
https://www.irta.cat/ca/%20;%20http://www.ub.edu/maima/
Stefania Vichi
2021
Nuts production in Spain has a relevant economic importance, with relevant annual production of almonds and hazelnut, including some
PDO and PGI. As well, the stone pine is one of the most widespread trees in the Iberian Peninsula, with large domestic and foreign
market, and a special significance in the Spanish rural economy. The high economic value of these nuts make them particularly
susceptible to economically motivated frauds, and the lack of effective methods for fraud detection in this sector causes a growing
vulnerability that can be exploited by counterfeiters. The fraudulent practices that mainly affect the sector and, therefore, the consumer, the
are counterfeit of the geographical and botanical origin of nuts. As nuts are commercialized raw, semi-processed and used in other food
formulations, fraud affects the industrial sector using these commodities.
Although encouraging results have been obtained in the last years to define suitable markers for hazelnut, almond and pine nut
authentication, the technology readiness level is still insufficient to accomplish with the needs of this agri-food sector.
Currently, stable isotope ratio analysis is among the most acknowledged approaches to establish the geographical origin of foods, as the
isotopic composition of the constituents of agricultural products are strongly influenced by factors that are indicative of the geographical
origin, such as geology and hydrogeology. Nevertheless, only few promising results are available on nuts. On the other hand, some
methods based on the analysis of nut metabolites have been explored with authentication purposes, indicating a great potential of
metabolic markers for varietal and geographical authentication. To date, the studies conducted in this ambit on hazelnut, almond and pine
nut are not abundant, but may serve as a starting point to investigate on reliable and efficient markers for the authentication of these
Spanish nut productions.
The aim of the project is the development, evaluation and comparison of suitable authentication methods for the geographical and
botanical origin of Spanish nut species with high counterfeiting risk.
To achieve these goals. the project will be organized in two work packages (WP). WP1 will address the authentication of the geographical
and botanical origin of raw nuts; WP2 will focus on the authentication of semi-processed (roasted) nut products, as related to the detection
of falsification of the declared geographical and botanical nut origin. In WP1, Chemical markers for geographical origin assessment will be
identified by applying two recognized, cutting-edge analytical approaches such as stable isotope analysis and metabolic fingerprinting
coupled to chemometrics, and their authentication efficiency will be compared on sample sets from different geographical locations. The
botanical origin, based on metabolic fingerprints, will consider different almond and hazelnut cultivars and different pine nut species. In
WP2, the most efficient authentication methods developed for raw nuts (WP1) will be applied to in-house prepared semi-processed nut
products for the detection of geographical and botanical falsification of basic semi-processed nut products. WP2 will focus on roasted
almonds and hazelnuts, which are simple matrices widely used in other food formulations.
Subproductos ricos en ácidos grasos de cadena media en la alimentación de monogástricos. Salud intestinal y efectos sobre la calidad de los alimentos de origen animal
https://sniba.es/
Francesc Guardiola i Alba Tres
2021
Fats and oils are usually included in monogastric diet formulation to meet their high energy requirements. Our previous results have shown
that some fat by-products from edible oil refining industry can be upcycled in animal feeding as potential energy sources. In addition to its
nutritional interest and competitive price, this strategy allows to reduce environmental impact, and enables animal food producers to move
towards circular economy in the agri-food sector. Medium-chain fatty acids (MCFA) are considered as a fast absorbing energy source, with
a possible favourable antimicrobial effect and an improvement of gut health and function. Different sources of MCFA are available in the
market: coconut and palm kernel crude oils and insect oils (rich in triacylglycerols, TAG), coconut and palm kernel fatty acid distillates
(FAD, by-products of edible oil refining, rich in free fatty acids, FFA), and products that can be obtained from these FAD (i.e.
monoacylglycerols (MAG) and fatty acid (FA) sodium or calcium soaps). Knowledge about the digestibility of these alternative ingredients
for poultry and fish, as well as the impact on performance and animal gut health is scarce and rather confusing, but these aspects are of
paramount importance for evaluating the suitability of these ingredients for animal feeding.
The aim of the subproject 1, is to investigate the potential use of fat by-products rich in MCFA in monogastric animal feeding and their
repercussions in terms of nutritive value, gut health, and productive performances. The specific objectives are: 1) to determine how the
different composition (FA profile; and structure %TAG, MAG, diacylglycerols and FFA) of the ingredients ich in MCFA affects their utilization by the animals studying the dynamic of digestion and absorption along the gastrointestinal tract; 2) to
test the effects of the different MCFA sources on gut health, including microbial balance and intestinal histomorphology; 3) to establish the
best nutritional strategy for their supplementation in feeding programs of broilers, laying hens and fish in order to obtain a high palatability
of feeds, nutrient utilization efficiency and positive gut environment-
The proposal seeks to upcycle and valorise MCFA-rich fat by-products and to generate applied information in order to establish guidelines
for new feed formulations for several animal species and physiological stages. This can demonstrate that their inclusion in feed can
provide a practical strategy for the animal production industrial sectors, improving profitability, and intestinal health, contributing to the
sustainability of animal production.
Valorització de subproductes de refinació dels olis vegetals: efecte sobre la funció epitelial de barrera per identificar paràmetres crítics i establir estratègies que permetin incorporar-los al pinso
Alba Tres i Raquel Martin
2018
Characterisation of organic oil residues in archaeological materials to study their trade and consumption in antiquity.
Julen Bustamante i Alessandra Pecci
2018
Oil is an important product of Mediterranean culture and diet. It has been used throughout the ages for food purposes, for skin care and for illumination. It is therefore important to investigate its production and consumption in antiquity. One important way of doing this is to identify the traces of oil in the archaeological materials used for its production, consumption and transport. The present project integrates the experiences of two research groups to obtain a better identification of biomarkers in oils. In particular, techniques used in the study of modern odours are applied to the characterisation of odours absorbed in archaeological materials. The study is applied to experimental and archaeological materials from Roman sites. The objectives of the project are: i) to obtain information on the production, transport and consumption of oil throughout history and ii) to identify and select the most suitable extraction and analysis techniques for the study and characterisation of ancient smells and other lipid residues.
Research and valorisation of grass by-products and antioxidants for animal production (Lipoxifeed)
https://itpsa.com/%20;%20https://sniba.es/%20https://norel.net/
Francesc Guardiola
2018
Olive oil in gastronomy, from freezing up to 180ºC
https://oilmotion.com
Francesc Guardiola
2017
Advanced solutions for assuring the overall authenticity and quality of olive oil (OLEUM)
https://oleumproject.eu
Stefania Vichi i Alba Tres
2016
The OLEUM project will generate innovative, more effective and harmonized analytical solutions to detect and fight the most
common and emerging frauds and to verify the overall quality of olive oils (OOs). By a core group of 20 partners from 15
countries OLEUM will undertake RESEARCH ACTIVITIES based on the development of IMPROVED and NEW
ANALYTICAL METHODS by targeted and omics approaches with the aim: i) to detect new markers of the soft deodorization
process; ii) to discover illegal blends between OOs and other vegetable oils; iii) to control OO quality (e.g. freshness); iv) to
improve the organoleptic assessment with a Quantitative Panel Test, based on current official methods, and supported by
tailored reference materials for better calibration of the sensory panels coupled with rapid screening tools to facilitate the
work of the panelists. The most promising OLEUM solutions will be subjected to VALIDATION in conformity with
internationally agreed standards by peer laboratories. OLEUM will recreate a realistic “deodorization scenario” by producing
tailored, soft deodorized OOs by lab-scale and up-scaled pilot plants to apply analytical solutions to known samples.
Substantial KNOWLEDGE and TECHNOLOGY TRANSFER activities will be envisaged to aid in implementation of: a) a
web-based easily-accessible, scalable and constantly updated OLEUM DATABANK, containing all the information from
OLEUM research and other reliable international sources, will be available for download data and spectra and to help
achieve satisfactory harmonization of analytical approaches among control laboratories; b) the OLEUM NETWORK of
relevant OOs stakeholders to maximize the impact of proposed analytical solutions. Finally, a robust dissemination strategy
by the OLEUM project aimed at effectively sharing results with all stakeholders in the OO supply chain has the potential to
improve consumer and market confidence, and preserve the image of OOs on a global scale.
Authentication, Traceability and Food Safety (AUTENFOOD)
https://www.cooperativesagraries.cat/
Stefania Vichi i Alba Tres
2016
Authenticating foodstuffs or their ingredients consists of verifying that they comply with what is declared on their labelling, including both their composition in ingredients and their production system and geographical origin.
labelling, including both the composition of ingredients and the production system and geographical origin. The
high quality products, such as, for example, those originating from a specific geographical or biological origin or production system, are generally production system, generally have a higher cost, providing a greater benefit to producers than ordinary ones. At the same això, això els fa altament susceptibles al frau. Fraud is economically detrimental to all actors in the food chain, as it food chain, since a situation of fraud at any level affects the authenticity of the final product, damaging the image of the whole product. image of the whole product. Fraud diminishes consumer confidence not only in the affected product but also in the whole sector, affecting negatively the the whole sector, negatively affecting sales and competitiveness. In this sense, the production of authentic foodstuffs is key to exporting products. Moreover, fraud poses a risk to food safety because the non-compliance of any of the characteristics on the product label means that the composition and origin cannot be guaranteed. The general principles of food legislation in the European Union under Regulation (EC) No. 178/2002 prohibit the marketing of unsafe food, as well as the practices of fraud, adulteration and adulteration. 178/2002 prohibit the marketing of unsafe food, as well as practices of fraud, food adulteration and other similar misleading practices. For this reason, in the Resolution of 14 January 2014 the European Parliament calls for the prevention of and fight against food fraud to be an integral part of EU policy.Within this framework, the project aims to find analytical methodologies that enable the authentication of foodstuffs (both in terms of materials and finished products), as currently these methodologies either do not exist for many products or are insufficient to avoid fraud. Firstly, the project focuses on foodstuffs of particular interest for the Catalan economy and society, which are often the target of fraudulent activities, and for which the producing companies and the companies and the production sector itself have shown interest in finding authentication solutions. These include olive oil, organic pork, beer and granulated ingredients used by the vending industry (such as powdered milk, coffee, coffee powder, etc.).
Use of acid oils in the feeding of monogastric animals. Characterisation, comparative nutrition and impact on lipid quality of meat.
https://sniba.es/
Francesc Guardiola i Magda Rafecas
2016
