Physicochemical Characterisation of Seeds, Oil and Defatted Cake of Three Hempseed Varieties Cultivated in Spain.

The increasing use of hempseed in food products highlights the need for a comprehensive database for scientific research and industrial applications. In food development, information about the techno-functional properties of raw materials plays a crucial role in determining the suitability of each product for specific applications. Thus, this study aims to characterise three hempseed varieties (Ferimon, Henola and Uso-31), comparing their physicochemical and nutritional compositions. Moreover, the study investigates the impact of hempseed varieties on the techno-functional, physical and thermal properties of the partially defatted hempseed flours (PDHFs) obtained from single screw pressing (SSP) oil extraction. The fatty acid and tocopherol profiles of the dehulled seeds and oil were also analysed. Significant variations in yield and physical properties were observed among hempseed varieties, influenced by genetics, adaptation to agro-climatic conditions and cultivation systems. Despite its lower yield (kg/ha), Uso-31 exhibited superior 1000-seed weight, dehulling yield and larger mean seed size (1.79 ± 0.02 mm). Hempseed oil was rich in unsaturated fatty acids, particularly linoleic (51.2-53.4 g/100 g oil) and α-linolenic (14.88-18.97 g/100 oil) acids, showing variations in γ- and α-tocopherols depending on the variety. The variety also influenced the least gelation concentration (LGC) and techno-functional properties such as water absorption capacity (WAC), emulsifying activity (EA) and emulsion stability (ES). SDS-PAGE and DSC measurements indicated the presence of 11S and 7S globulin proteins with denaturation temperatures above 87.8 °C. These findings confirm that the studied hempseed flours are valuable techno-functional and nutritional ingredients suitable for sustainable food formulations.

Valorisation of Buckwheat By-Product as a Health-Promoting Ingredient Rich in Fibre for the Formulation of Gluten-Free Bread.

Bread is a widely consumed food that has often been used as a vehicle for functional ingredients such as dietary fibre. Fibre-rich breads have beneficial physiological effects on health, helping to combat chronic pathologies such as cardiovascular disease, diabetes, and certain types of colon cancer. The aim of this study is to evaluate the technological and nutritional effects of the inclusion of buckwheat hull particles (BH) at two addition levels (3 and 6%) and two particle sizes (fine, D50: 62.7 µm; coarse, D50: 307 µm) in a gluten-free (GF) bread formulation. A significant (p < 0.05) increase in the dough elastic modulus (G') was observed for all doughs containing BH, from 712 Pa for a rice-based dough to 1027-3738 Pa for those containing BH. Compared to rice-based breads, those containing BH showed a significant (p < 0.05) increase in total dietary fibre content (from three to five times) and in antioxidant capacity (from 78 to 290 mg TE/100 g dw. in the ORAC test). Breads containing fine BH at a level of 3% had similar sensory properties to the rice-based bread, demonstrating that it is possible to improve the TDF content while maintaining the sensory quality of the GF bread.

Aportaciones y avances de la genética forense en los sucesos con víctimas múltiples / Contributions and advances of forensic genetics in mass fatality incidents

La identificación de los afectados por un suceso con víctimas múltiples es una prioridad por razones humanitarias y legales. La genética forense juega un importante papel en estas situaciones que, por su complejidad, a menudo se convierten en un reto para los distintos profesionales implicados. El establecimiento de guías y recomendaciones facilita el seguimiento de protocolos estandarizados que permiten garantizar la fiabilidad del resultado final de la identificación. Así mismo, los avances en la genética forense contribuyen a agilizar la respuesta, aportando nuevas estrategias de análisis y herramientas de tipo bioinformático. Con este artículo, se pretende ofrecer una visión general de cómo la genética forense y sus avances pueden contribuir en estas situaciones, así como algunas claves para entender la labor de los laboratorios de genética forense en la identificación de cadáveres en sucesos con víctimas múltiples. (AU)

Disaster victim identification is crucial for humanitarian and legal reasons. Forensic genetics plays an important role in these situations which often become a challenge for the different professionals involved due to their complexity. The establishment of guidelines and recommendations makes it easier to follow standardized protocols that make it possible to guarantee the reliability of the identification final result. Likewise, advances in forensic genetics contribute to speeding up the response, providing new analysis strategies and bioinformatic tools. This article aims to provide an overview of how forensic genetics and its advances can contribute in these situations, as well as some keys to understanding the work of forensic genetics laboratories in the identification of corpses in events with multiple victims. (AU)

Microwave Modification of Quinoa Grains at Constant and Varying Water Content Modulates Changes in Structural and Physico-Chemical Properties of the Resulting Flours.

Microwave-assisted heat moisture treatment (MWT) was applied to quinoa grains, a nutritious gluten-free pseudocereal of great interest in food product development, to achieve the physical modification of the quinoa flour. The effect of treating quinoa grains at different initial water contents (WC; 10%, 20%, and 30%) in two operational systems was compared: one open at atmospheric pressure and variable WC (V system), and the other in hermetic containers at constant WC (C system). The morphological structure of the obtained flours and their techno-functional, rheological, and thermal properties were evaluated. MWT proved to be effective in modifying these properties, the main effects probably being caused by protein denaturation and aggregation, and intragranular molecular rearrangements of starch, with disruption of short-range molecular order and even the partial collapse of starch granules in the samples treated at the highest WC. The greatest differences were observed for the 20 and 30% WC treated-samples, particularly when using C system, which increased their water absorption capacity and decreased their foaming, emulsion, and gel-forming capacities. Based on these results, the control of WC and its evolution during MWT of quinoa grains appears to be a viable and effective approach to adapt flour functionality to the needs of food production, allowing a wider range of flour properties depending on the MWT conditions.

The Application of High-Hydrostatic-Pressure Processing to Improve the Quality of Baked Products: A Review.

The current trend in the food industry is towards "clean label" products with high sensory and nutritional quality. However, the inclusion of nutrient-rich ingredients in recipes often leads to sensory deficiencies in baked goods. To meet these requirements, physically modified flours are receiving more and more attention from bakery product developers. There are various findings in the literature on high hydrostatic pressure (HHP) technology, which can be used to modify various matrices so that they can be used as ingredients in the baking industry. HHP treatments can change the functionality of starches and proteins due to cold gelatinization and protein unfolding. As a result, the resulting ingredients are more suitable for nutrient-rich bakery formulations. This review describes the information available in the literature on HHP treatment conditions for ingredients used in the production of bakery products and analyses the changes in the techno-functional properties of these matrices, in particular their ability to act as structuring agents. The impact of HHP-treated ingredients on the quality of dough and bakery products and the effects on some nutritional properties of the treated matrices have been also analysed. The findings presented in this paper could be of particular interest to the bakery industry as they could be very useful in promoting the industrial application of HHP technology.

Revisión de métodos de extracción de ADN a partir de restos óseos en el laboratorio forense / Revision of DNA extraction methods from bone fragments in forensic laboratories

En el campo de la identificación humana, la genética forense está teniendo un papel relevante en los últimos años. Sin embargo, existen circunstancias en las que su labor puede verse dificultada. Tal es el caso del hallazgo de restos humanos esqueletizados, en los que las condiciones tafonómicas de dicho hallazgo pueden suponer una limitación en la obtención de ADN a partir de ellos en cantidad y calidad suficiente para su identificación. En estos casos se han de aplicar estrategias especiales y diferentes a las habitualmente empleadas en los laboratorios forenses. En la presente revisión, en primer lugar, se valora la idoneidad del uso de restos óseos para la obtención de ADN, que será empleado en los subsiguientes estudios genéticos de identificación. En segundo lugar, se comentan los problemas de preservación del ADN obtenido a partir de este tipo de muestras. Igualmente se exponen las complicaciones metodológicas que implica la obtención de este ADN. Aunque no debe olvidarse la degradación y las modificaciones moleculares de este tipo de ADN, la presente revisión se centra en su coextracción junto con inhibidores de la PCR. Finalmente, se valoran los principales protocolos de extracción de ADN a partir de restos óseos, encaminados precisamente a la eliminación de dichos inhibidores (AU)

In the human identification field, Forensic Genetics serves an outstanding role every time. However, there are circumstances where its task could be obstructed. This is the case of human dried bones discovery. The taphonomic conditions of this finding could imply a limitation on adequate quantity and quality of obtaining DNA for bone identification. In these cases, special and different strategies to the usual ones must be executed on forensic laboratories. In the present revision, firstly, the adequacy of using bone fragments to obtain DNA is assessed. This extracted DNA will be employed on subsequent identification genetic studies. Secondly, preservation problems of DNA obtained from this type of samples will be presented. Likewise, methodological complications to obtain this DNA will be set out. In particular, the co-extraction with PCR inhibitors will be considered, although degradation and molecular modification of DNA must not be forgotten. Finally, principal DNA extraction protocols of bone fragments will be evaluated. The protocols, which are designed to eliminate those PCR inhibitors, will be especially considered (AU)

High insoluble fibre content increases in vitro starch digestibility in partially baked breads.

Wheat breads prepared from frozen partially baked breads were characterized by their content of rapidly digestible starch (RDS) and slowly digestible starch (SDS) by the in vitro starch digestibility method developed by Englyst. Breads with different contents and types of fibre and breads prepared with different fermentation processes were studied. Bread with inulin and with a double fermentation had the lowest RDS content of 58.8 ± 1.7 and 60.0 ± 1.9 (% dry matter), respectively. Wheat bran bread, seeded bread, triple fermentation white bread and baguette-type bread showed values of RDS between 63.1 ± 1.7 and 65.7 ± 1.7 with no significant differences between them (p < 0.05). The fraction of SDS was higher in wheat breads than in breads with added fibre. The highest values of the starch digestive rate index (SDRI) were obtained by the three types of breads with added fibre, which ranged from 91.8 ± 3.5 to 95.8 ± 3.5 versus 80.2 ± 3.5 to 87.5 ± 3.5 for white wheat breads. A significant (p < 0.01) positive linear correlation between the insoluble fibre content and SDRI was obtained (R² = 0.96). Insoluble fibre dilutes and disrupts gluten network and probably weakens the interaction between gluten and starch, which protects starch from digestive enzymes action. Scanning electronic microscopy microstructure of bread crumbs corroborated this statement.

2-Acetyl-1,3-cyclopentanedione-oxovanadium(IV) complexes. Acidity and implications for gastrointestinal absorption.

Since vanadyl sulphate has demonstrated insulin-like effects on glucose metabolism in animal and human trials, and organic vanadium complexes are better absorbed by the intestinal tract than vanadyl species, in this work the complexation of oxovanadium(IV) with 2-acetyl-1,3-cyclopentanedione is studied. Kinetic and equilibria in aqueous 1:1 chelation are investigated spectrophotometrically in aqueous solution at 25 degrees C. The mechanism proposed to account for the kinetic data involves a reversible pathway where VO(+2) reacts with the enolate ion of the ligand. From calculated kinetic and thermodynamic parameters, it can be expected that the rates between final and initial monocharged complex concentration could help a better control of the absorption through the lipophilic membranes in the intestinal tract.