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
Caracterización de residuos orgánicos de aceites en materiales arqueológicos para estudiar su comercio y consumo en la Antigüedad
Julen Bustamante i Alessandra Pecci
2018
L’oli és un producte important de la cultura i de la dieta mediterrània. S’ha utilitzat al llarg del temps amb finalitats alimentàries, per a la cura del cos i per a la il·luminació. Per això és important investigar la seva producció i consum en l’Antiguitat. Una manera important de fer-ho és identificar les traces d’oli en els materials arqueològics utilitzats per a la seva producció, consum i transport. El present projecte integra les experiències de dos grups de recerca per obtenir una millor identificació dels biomarcadors en olis. En particular, s’apliquen tècniques utilitzades en l’estudi d’olis moderns a la caracterització d’olis absorbits en materials arqueològics. L’estudi s’aplica a materials experimentals i arqueològics provinants de localitzacions d’època romana. Els objectius del projecte son: i) obtenir informació sobre la producció, transport i consum de l’oli al llarg de la història i ii) identificar i seleccionar les tècniques d’extracció i anàlisi més adequades per a l’estudi i caracterització d’olis antics i altres restes lipídiques.
Recerca i valorització de subproductes grassos i antioxidants per a producció animal (Lipoxifeed)
https://itpsa.com/%20;%20https://sniba.es/%20https://norel.net/
Francesc Guardiola
2018
L'oli d'oliva en gastronomia, des de la congelació fins a 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.
Autenticació, Traçabilitat i Seguretat Alimentària (AUTENFOOD)
https://www.cooperativesagraries.cat/
Stefania Vichi i Alba Tres
2016
Autenticar els aliments o els seus ingredients consisteix en verificar que compleixen amb el què es declara en el seu etiquetat, incloent tant la seva composició en ingredients, com el sistema de producció i l’origen geogràfic. Els productes d’alta qualitat, com per exemple els procedents d’un determinat origen geogràfic, biològic o sistema de producció, tenen generalment un cost superior aportant un major benefici als productors respecte els ordinaris. A la vegada però, això els fa altament susceptibles al frau. El frau suposa un perjudici econòmic per a tots els actors de la cadena alimentària ja que una situació de frau a qualsevol nivell afecta a l’autenticitat del producte final, malmetent la imatge de tot el producte. El frau disminueix la confiança dels consumidors no només en el producte afectat sinó en tot el sector, afectant negativament a les vendes i a la competitivitat. En aquest sentit, produir aliments autèntics és clau per a l’exportació dels productes. A més, el frau implica un risc per a la seguretat alimentària ja que l’incompliment d’alguna de les característiques de l’etiqueta del producte fa que no se’n pugui garantir la composició i procedència. Els principis generals de la legislació alimentària en la Unió Europea sota el Reglament (CE) número 178/2002 prohibeixen la comercialització d’aliments que no siguin segurs, així com les pràctiques de frau, adulteració d’aliments i altres pràctiques similars que poden induir a error al consumidor. Per això, en la Resolució del 14 de gener de 2014 el Parlament Europeu demana que la prevenció i la lluita contra el frau alimentari siguin part integrant de la política de la UE. En aquest marc, el projecte pretén trobar metodologies analítiques que permetin l’autenticació dels aliments (tant de matèries com de producte acabat) ja que actualment aquestes metodologies o no existeixen per a molts productes o són insuficients per a evitar el frau. Primerament el projecte se centra a aliments d’especial interès per a l’economia i la societat catalanes, que es troben sovint al punt de mira d’activitats fraudulentes, i pels quals les empreses productores i el propi sector productiu han mostrat interès en trobar solucions d’autenticació. S’inclouen l’oli d’oliva, la carn de porc ecològica, la cervesa i els ingredients granulats utilitzats per la indústria del vending (com la llet en pols, cafè, cacau, sucres…). S’elaboraran protocols d’actuació i es buscaran també tècniques ràpides de screening que permetin controls ràpids de producte, i s’elaborarà una base de dades que pugui utilitzar-se com a referència per a identificar l’oli d’oliva català. Seguidament, una vegada les tècniques s’hagin trobat i validat, es traslladaran al sector industrial alimentari, bé en forma de procediments per a implantar en les pròpies empreses o bé en forma de servei d’assessorament en autenticació per a l’administració, a altres empreses i sectors per fomentar el creixement econòmic oferint solucions innovadores d’autenticació.
Utilización de aceites ácidos en la alimentación de animales monogástricos. Caracterización, nutrición comparada y repercursiones sobre la calidad lipídica de la carne.
https://sniba.es/
Francesc Guardiola i Magda Rafecas
2016
