Person: Barba González-Albo, Carmen
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Barba González-Albo
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Carmen
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Agronomía, Biotecnología y Alimentación
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IS-FOOD. Research Institute on Innovation & Sustainable Development in Food Chain
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0000-0001-6084-9725
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810384
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Publication Open Access The pineapple as a means to develop scientific competence in the spanish high school diploma of research(Springer, 2024) Pozuelo, Jorge; Cascarosa, Esther; Alonso, Esther; Barba González-Albo, Carmen; Agronomía, Biotecnología y Alimentación; Agronomia, Bioteknologia eta Elikadura; Institute on Innovation and Sustainable Development in Food Chain - ISFOODEvery three years, the Organisation for European Cooperation and Development evaluates the scientific competence of European students. Recent results have demonstrated that scientific competence in Spain is somewhat underdeveloped, which underscores the need to apply educational methodologies that favour the development of said competence. This paper analysed the extent to which the implementation of the Spanish high school diploma of research favoured the development of the Scientific Competence of students. The students had to develop a research project, co-tutored by a secondary education teacher and a University teacher/researcher. Both professionals offered the guidance necessary to develop a project that concerned the resolution of a problem of interest. Audio and video data were collected during the 18 months of the high school programme. These data were transcribed and analysed using a rubric designed ad hoc. This assessment instrument is a relevant point of this work as long as it can be used as evaluating tool in the Scientific Competence assessment of future studies. The results revealed that the students had to make use of their knowledge of the research topic, strengthen this knowledge, substantiate the research using the scientific literature, design and develop the experimental methodology, collect, analyse and present data, and, finally, disclose these data. The results indicated high levels of development in the three sub-competences that were explored, which concluded in a high development of scientific competence.Publication Open Access Development of chitosan films containing β-cyclodextrin inclusion complex for controlled release of bioactives(Elsevier, 2020) Zarandona, I.; Barba González-Albo, Carmen; Guerrero, Pedro; Caba, Koro de la; Maté Caballero, Juan Ignacio; Agronomía, Biotecnología y Alimentación; Agronomia, Bioteknologia eta Elikadura; Universidad Pública de Navarra / Nafarroako Unibertsitate Publikoa, 2018-04-INC2-phenyl ethanol is a natural compound, which have many applications due to its nice fragrance, bacteriostatic and antifungal character. However, it is difficult to keep it stable and it is highly volatile. In this work, chitosan films with 2-phenyl ethanol were developed and inclusion complexes with cyclodextrins (CDs) were prepared in order to have a controlled release of 2-phenyl ethanol. β-CD was selected to develop the inclusion complex since it showed higher retention yield (45%, molar basis) than α- or γ-CDs. Chitosan films incorporated with β-CD:2- phenyl ethanol were homogeneous, transparent and colorless, and showed high mechanical resistance. Furthermore, the release results of the films without the inclusion complex indicated that 2-phenyl ethanol was evaporated during the film preparation, and only an 8% of the total bioactive was retained in the film, while more than 90% of 2-phenyl ethanol was retained in the films with the inclusion complex.Publication Open Access Effects of polyols at low concentration on the release of sweet aroma compounds in model soda beverages(Elsevier, 2024) Barba González-Albo, Carmen; Angós Iturgaiz, Ignacio; Maté Caballero, Juan Ignacio; Cornejo Ibergallartu, Alfonso; Institute on Innovation and Sustainable Development in Food Chain - ISFOOD; Institute for Advanced Materials and Mathematics - INAMAT2; Universidad Pública de Navarra / Nafarroako Unibertsitate PublikoaThis study investigated the effect of polyols erythritol, D-mannitol, and maltitol on the volatility of aroma compounds γ-butyrolactone, 3-methyl-1-butanol, and 2-phenylethanol in aqueous solution. Headspace solidphase microextraction/gas chromatography and diffusion-ordered nuclear magnetic resonance techniques were used to obtain information on aroma–food matrix interaction. Results demonstrated that adding polyols at final low concentrations of 5% or 10% (w/w) to an aqueous solution of 2-phenylethanol reduced the release of vapor-phase aromas, except in the case of 3-methyl-1-butanol, which was not affected by the presence of polyols in the liquid matrix. Polyols also reduced the diffusion coefficients of all three aroma compounds, probably due to friction between the molecules. At low polyol concentrations, aroma compound volatility and diffusion coefficient values were altered compared to those of aromas released from pure water. This observation is related to the physicochemical properties of the aroma compounds. These insights may help guide the use of the combination of aroma compounds and polyols in the formulation of sugar-free and reduced-sugar beverages. Chemical compounds: γ-butyrolactone (PubChem CID: 7302), 3-methyl-1-butanol (PubChem CID: 31260), 2-phenylethanol (PubChem CID: 6054), erythritol (PubChem CID: 222285), D-mannitol (PubChem CID: 6251), maltitol (PubChem CID: 493591).Publication Open Access Improving enantiomeric resolutions by avoiding peak distortion effects in on-line coupled liquid chromatography to gas chromatography(Wiley, 2019) Martínez, Rosa M.; Barba González-Albo, Carmen; Robredo, Sergio; Herraiz, Marta; Agronomía, Biotecnología y Alimentación; Agronomia, Bioteknologia eta ElikaduraIn this work, we study the effect of different variables affecting elution profile distortion on the enantiomeric resolution eventually achievable when working with on-line coupled liquid chromatography to gas chromatography (LC-GC). Specifically, the proposed configuration combines achiral reversed-phase liquid chromatography (RPLC) and chiral gas chromatography (enantio-GC), with heptakis-(2,3,6-tri-O-methyl)-beta-cyclodextrin as enantioselective stationary phase to analyse target fractions transferred (from LC to GC) via the through oven transfer adsorption desorption (TOTAD) interface. The high degree of orthogonality resulting from the combination of two chromatographic columns having very different separation mechanisms (and also requiring mobile phases in distinct physical states), as well as integration of the sample preparation step in the first dimension of the system, significantly contributed to exploit the performance of the proposed two-dimensional approach. Occasional adverse effects, which may result in severe peak distortions during LC-GC analysis and could be explained by flow instabilities due to viscous fingering, are circumvented by using the outstanding capacity of the TOTAD interface for achieving effective elimination of the eluent arriving from the LC preseparation.Publication Open Access Multivariate statistical analysis and odor taste network to reveal odor taste associations(ACS, 2020) Guichard, Elisabeth; Barba González-Albo, Carmen; Thomas-Gaudin, Thierry; Tromelin, Anne; Agronomía, Biotecnología y Alimentación; Agronomia, Bioteknologia eta ElikaduraOdor−taste association has been successfully applied to enhance taste perception in foods with low sugar or lowsalt content. Nevertheless, selecting odor descriptors with a given associated taste remains a challenge. In the aim to look forodors able to enhance some specific taste, we tested different multivariate analyses tofind links between taste descriptors andodor descriptors, starting from a set of data previously obtained using gas chromatography/olfactometry-associated taste: 68odorant zones described with 41 odor descriptors and 4 taste-associated descriptors (sweetness, saltiness, bitterness, andsourness). A partial least square analysis allowed for identification of odors associated with a specific taste. For instance, odorsdescribed as either fruity, sweet, strawberry, candy,floral, or orange are associated with sweetness, while odors described aseither toasted, potato, sulfur, or mushroom are associated with saltiness. A network representation allowed for visualization ofthe links between odor and taste descriptors. As an example, a positive association was found between butter odor and bothsaltiness and sweetness. Our approach provided a visualization tool of the links between odor and taste description and could beused to select odor-active molecules with a potential taste enhancement effect based on their odor descriptors.Publication Open Access Selecting odorant compounds to enhance sweet flavor perception by gas chromatography/olfactometry-associated taste (GC/O-AT)(Elsevier, 2018) Barba González-Albo, Carmen; Beno, Noelle; Guichard, Elisabeth; Thomas-Gaudin, Thierry; Agronomía, Biotecnología y Alimentación; Agronomia, Bioteknologia eta ElikaduraPublication Open Access Influence of high hydrostatic pressure treatments on the physicochemical, microbiological and rheological properties of reconstituted micellar casein concentrates(Elsevier, 2020) Iturmendi Vizcay, Nerea; García Amezqueta, Arantza; Galarza Iriarte, Uxue; Barba González-Albo, Carmen; Fernández García, Teresa; Maté Caballero, Juan Ignacio; Agronomia, Bioteknologia eta Elikadura; Institute on Innovation and Sustainable Development in Food Chain - ISFOOD; Agronomía, Biotecnología y Alimentación