Development of a rapid method to ensure varietal identity in olive oils
Authorship
L.B.G.
Máster in Innovation in Nutrition, Food Safety and Technology
L.B.G.
Máster in Innovation in Nutrition, Food Safety and Technology
Defense date
02.14.2025 09:00
02.14.2025 09:00
Summary
Olive oil is one of the products with highest risk of adulteration, both for its high health benefits and high quality, as well as for its great socioeconomic impact and elevated market price. Food fraud can occur by blending it with cheaper vegetable oils and, but also by falsifying the origin, cultivar or category. To prevent it, it is very important to be able to perform rapid, sensitive and on-site analyses at different points of the supply chain to ensure traceability and authenticity to protect consumers and support producers (1). The objective of the present study is to develop a DNA-based method by SNPs genotyping (Single Nucleotide Polymorphisms) to detect olive varieties. Then, the aim is to integrate this method in a miniaturized device that can be applied in different points of the value chain, from farms to food companies. Eight samples of olives and leaves from Cyprus and Turkey were used to develop the method. Before starting, they were morphologically characterised according to endocarp traits, determining varietal identity and authenticity. Once identified, DNA was extracted from all samples to amplify certain regions of the Cycloartenol synthase (OEX) and Lupeol synthase (OEW) genes by end-point PCR, and the amplicons were visualised by gel electrophoresis. Finally, they were sequenced (Sanger sequencing by Macrogen) for bioinformatics analysis. With the bioinformatics analysis, using Geneious Prime Software, the individual sequences were corrected and then aligned with sequences downloaded from GenBank for each gene, to find specific markers (SNPs) that allow identification in complex matrices. With these markers, probes were designed to perform TaqMan genotyping assays to discriminate two alleles with a single nucleotide difference. The discrimination is based on the specific hybridisation of the probes labelled with two different dyes: VIC and FAM. Thus, specific amplification and detection of genomic DNA (gDNA) is achieved by qPCR.
Olive oil is one of the products with highest risk of adulteration, both for its high health benefits and high quality, as well as for its great socioeconomic impact and elevated market price. Food fraud can occur by blending it with cheaper vegetable oils and, but also by falsifying the origin, cultivar or category. To prevent it, it is very important to be able to perform rapid, sensitive and on-site analyses at different points of the supply chain to ensure traceability and authenticity to protect consumers and support producers (1). The objective of the present study is to develop a DNA-based method by SNPs genotyping (Single Nucleotide Polymorphisms) to detect olive varieties. Then, the aim is to integrate this method in a miniaturized device that can be applied in different points of the value chain, from farms to food companies. Eight samples of olives and leaves from Cyprus and Turkey were used to develop the method. Before starting, they were morphologically characterised according to endocarp traits, determining varietal identity and authenticity. Once identified, DNA was extracted from all samples to amplify certain regions of the Cycloartenol synthase (OEX) and Lupeol synthase (OEW) genes by end-point PCR, and the amplicons were visualised by gel electrophoresis. Finally, they were sequenced (Sanger sequencing by Macrogen) for bioinformatics analysis. With the bioinformatics analysis, using Geneious Prime Software, the individual sequences were corrected and then aligned with sequences downloaded from GenBank for each gene, to find specific markers (SNPs) that allow identification in complex matrices. With these markers, probes were designed to perform TaqMan genotyping assays to discriminate two alleles with a single nucleotide difference. The discrimination is based on the specific hybridisation of the probes labelled with two different dyes: VIC and FAM. Thus, specific amplification and detection of genomic DNA (gDNA) is achieved by qPCR.
Direction
PRADO RODRIGUEZ, MARTA (Tutorships)
CALO MATA, MARIA DEL PILAR (Co-tutorships)
PRADO RODRIGUEZ, MARTA (Tutorships)
CALO MATA, MARIA DEL PILAR (Co-tutorships)
Court
DIAZ RUBIO, OLGA (Chairman)
BARCIELA GARCIA, JULIA (Secretary)
JOVER RAMOS, AIDA (Member)
DIAZ RUBIO, OLGA (Chairman)
BARCIELA GARCIA, JULIA (Secretary)
JOVER RAMOS, AIDA (Member)
Application of near-Infrared (NIR) and mid-Infrared (MIR) spectroscopy for rapid and quantitative analysis of the nutritional composition of wheat flour
Authorship
M.D.P.E.F.
Máster in Innovation in Nutrition, Food Safety and Technology
M.D.P.E.F.
Máster in Innovation in Nutrition, Food Safety and Technology
Defense date
02.14.2025 09:00
02.14.2025 09:00
Summary
Wheat is one of the most cultivated cereals in the world. The flour obtained from this cereal is widely used and valued for its nutritional profile. The analysis of the composition of wheat flour is essential to determine its nutritional quality and technological properties. However, traditional analytical methods used for this purpose are often laborious, time-consuming, and destructive. Therefore, developing a rapid, cost-effective, and efficient analytical method is crucial for the food industry. As a result, infrared spectroscopic methods, combined with chemometric tools, have emerged as a robust alternative. This study assessed the potential of near-infrared (NIR) and mid-infrared (MIR) spectroscopy to quantify the nutritional composition of wheat flour. Calibration models were developed using principal component regression (PCR) and partial least squares regression (PLS), validated through full cross-validation. The predictive capabilities of the models were evaluated by statistical indicators such as root mean square error (RMSE), coefficient of determination (R2), and residual predictive deviation of cross-validation (RPD). The PLS prediction models developed using NIR data demonstrated high accuracy in estimating various nutritional components, such as total starch, glucose, and minerals. Meanwhile, PCR models derived from NIR spectral data were successfully developed to quantify fructose, sucrose, maltose, and Zn. On the other hand, PLS models based on MIR proved useful for estimating moisture content, ash, and resistant starch fraction, although with lower robustness in quantitative prediction. Infrared spectroscopy combined with chemometric tools proved to be a reliable, robust, useful, and environmentally friendly method for the economic, rapid, and non-destructive quantitative determination of various quality parameters in wheat flour.
Wheat is one of the most cultivated cereals in the world. The flour obtained from this cereal is widely used and valued for its nutritional profile. The analysis of the composition of wheat flour is essential to determine its nutritional quality and technological properties. However, traditional analytical methods used for this purpose are often laborious, time-consuming, and destructive. Therefore, developing a rapid, cost-effective, and efficient analytical method is crucial for the food industry. As a result, infrared spectroscopic methods, combined with chemometric tools, have emerged as a robust alternative. This study assessed the potential of near-infrared (NIR) and mid-infrared (MIR) spectroscopy to quantify the nutritional composition of wheat flour. Calibration models were developed using principal component regression (PCR) and partial least squares regression (PLS), validated through full cross-validation. The predictive capabilities of the models were evaluated by statistical indicators such as root mean square error (RMSE), coefficient of determination (R2), and residual predictive deviation of cross-validation (RPD). The PLS prediction models developed using NIR data demonstrated high accuracy in estimating various nutritional components, such as total starch, glucose, and minerals. Meanwhile, PCR models derived from NIR spectral data were successfully developed to quantify fructose, sucrose, maltose, and Zn. On the other hand, PLS models based on MIR proved useful for estimating moisture content, ash, and resistant starch fraction, although with lower robustness in quantitative prediction. Infrared spectroscopy combined with chemometric tools proved to be a reliable, robust, useful, and environmentally friendly method for the economic, rapid, and non-destructive quantitative determination of various quality parameters in wheat flour.
Direction
Romero Rodríguez, Mª Ángeles (Tutorships)
Cazón Díaz, Patricia (Co-tutorships)
Romero Rodríguez, Mª Ángeles (Tutorships)
Cazón Díaz, Patricia (Co-tutorships)
Court
DIAZ RUBIO, OLGA (Chairman)
BARCIELA GARCIA, JULIA (Secretary)
JOVER RAMOS, AIDA (Member)
DIAZ RUBIO, OLGA (Chairman)
BARCIELA GARCIA, JULIA (Secretary)
JOVER RAMOS, AIDA (Member)
Analysis of adherence to the Atlantic diet and bread consumption in the Galician population
Authorship
S.M.T.
Máster in Innovation in Nutrition, Food Safety and Technology
S.M.T.
Máster in Innovation in Nutrition, Food Safety and Technology
Defense date
02.14.2025 09:00
02.14.2025 09:00
Summary
The Atlantic Diet (AD) is a common dietary pattern in Galicia and northern Portugal considered healthy due to its health benefits and low environmental impact. The aim of this study is to find out the current level of knowledge and adherence of the Galician population under 60 years of age to the AD. In addition, as bread is a food associated with this diet, the aim is to delve into the knowledge, attitude and consumption of bread and its acceptance by consumers. A consumer study was carried out with 166 people under 60 years of age to assess knowledge and adherence to the AD. In addition, another consumer study was conducted with 203 people focusing on bread including a hedonic evaluation. The 18 breads evaluated by consumers were also characterised by a trained panel of tasters. The results on AD showed that there is a medium level of knowledge and adherence. Regarding bread, it was found that consumers prefer traditional bakery breads, do not eat wholemeal or sourdough breads and attach great importance to taste and texture. After the evaluation of the breads, it was found that the prefered breads were those made with 25% indigenous flour. Furthermore, the cross-checking of data obtained by consumers and tasters determined that the attributes associated with consumer preference were mainly the softness of the crumb and the presence of large or medium-sized alveoli. This highlights the need to promote awareness of and adherence to the DA among the Galician population. The inclusión of quality bread in the context of a healthy and sustainable diet should also be encouraged.
The Atlantic Diet (AD) is a common dietary pattern in Galicia and northern Portugal considered healthy due to its health benefits and low environmental impact. The aim of this study is to find out the current level of knowledge and adherence of the Galician population under 60 years of age to the AD. In addition, as bread is a food associated with this diet, the aim is to delve into the knowledge, attitude and consumption of bread and its acceptance by consumers. A consumer study was carried out with 166 people under 60 years of age to assess knowledge and adherence to the AD. In addition, another consumer study was conducted with 203 people focusing on bread including a hedonic evaluation. The 18 breads evaluated by consumers were also characterised by a trained panel of tasters. The results on AD showed that there is a medium level of knowledge and adherence. Regarding bread, it was found that consumers prefer traditional bakery breads, do not eat wholemeal or sourdough breads and attach great importance to taste and texture. After the evaluation of the breads, it was found that the prefered breads were those made with 25% indigenous flour. Furthermore, the cross-checking of data obtained by consumers and tasters determined that the attributes associated with consumer preference were mainly the softness of the crumb and the presence of large or medium-sized alveoli. This highlights the need to promote awareness of and adherence to the DA among the Galician population. The inclusión of quality bread in the context of a healthy and sustainable diet should also be encouraged.
Direction
Romero Rodríguez, Mª Ángeles (Tutorships)
GARCIA GOMEZ, MARIA BELEN (Co-tutorships)
Romero Rodríguez, Mª Ángeles (Tutorships)
GARCIA GOMEZ, MARIA BELEN (Co-tutorships)
Court
DIAZ RUBIO, OLGA (Chairman)
BARCIELA GARCIA, JULIA (Secretary)
JOVER RAMOS, AIDA (Member)
DIAZ RUBIO, OLGA (Chairman)
BARCIELA GARCIA, JULIA (Secretary)
JOVER RAMOS, AIDA (Member)
Identification of potential migrants in food contact materials using GC/MS.
Authorship
E.L.S.
Máster in Innovation in Nutrition, Food Safety and Technology
E.L.S.
Máster in Innovation in Nutrition, Food Safety and Technology
Defense date
02.14.2025 09:00
02.14.2025 09:00
Summary
With the increasing development of new bio-based and/or biodegradable food packaging and food contact materials as an alternative to conventional petroleum-based ones, safety assessments are necessary. This is due to the potential risk that they may have in consumer’s health because of the migration of chemical substances from these materials into food. The list of these potential migrants from food packaging includes: intentionally added substances (IAS), such as monomers and additives (antioxidants, stabilizers, antimicrobials, etc.), and non-intentionally added substances (NIAS), such as reaction and/or degradation products, etc. It is important to obtain a prior in-depth knowledge of these materials through their characterization, in order to identify the compounds that could potentially migrate into food. In this work, samples of food contact materials labeled as bio-based and/or biodegradable were analyzed. For the identification of compounds, two methods were optimized: PT (purge and trap) and automatic injection of a methanolic extract for the determination of semi-volatile compounds, both with gas chromatography coupled with mass spectrometry (GC/MS). Subsequently, the toxicity of the identified compounds for which there are no toxicological data was estimated using an in silico methodology such as Cramer's rules. More than 200 compounds of different nature were tentatively identified, but only 29 of them are included in Regulation (EU) No. 10/2011 on plastic materials intended to come into contact with food. Of those estimated using Cramer's rules, 38 of them were substances classified with high toxicity (class III), 4 of class II and 122 of class I.
With the increasing development of new bio-based and/or biodegradable food packaging and food contact materials as an alternative to conventional petroleum-based ones, safety assessments are necessary. This is due to the potential risk that they may have in consumer’s health because of the migration of chemical substances from these materials into food. The list of these potential migrants from food packaging includes: intentionally added substances (IAS), such as monomers and additives (antioxidants, stabilizers, antimicrobials, etc.), and non-intentionally added substances (NIAS), such as reaction and/or degradation products, etc. It is important to obtain a prior in-depth knowledge of these materials through their characterization, in order to identify the compounds that could potentially migrate into food. In this work, samples of food contact materials labeled as bio-based and/or biodegradable were analyzed. For the identification of compounds, two methods were optimized: PT (purge and trap) and automatic injection of a methanolic extract for the determination of semi-volatile compounds, both with gas chromatography coupled with mass spectrometry (GC/MS). Subsequently, the toxicity of the identified compounds for which there are no toxicological data was estimated using an in silico methodology such as Cramer's rules. More than 200 compounds of different nature were tentatively identified, but only 29 of them are included in Regulation (EU) No. 10/2011 on plastic materials intended to come into contact with food. Of those estimated using Cramer's rules, 38 of them were substances classified with high toxicity (class III), 4 of class II and 122 of class I.
Direction
RODRIGUEZ BERNALDO DE QUIROS, ANA ISABEL (Tutorships)
Lestido Cardama, Antía (Co-tutorships)
BARBOSA PEREIRA, LETRICIA (Co-tutorships)
RODRIGUEZ BERNALDO DE QUIROS, ANA ISABEL (Tutorships)
Lestido Cardama, Antía (Co-tutorships)
BARBOSA PEREIRA, LETRICIA (Co-tutorships)
Court
DIAZ RUBIO, OLGA (Chairman)
BARCIELA GARCIA, JULIA (Secretary)
JOVER RAMOS, AIDA (Member)
DIAZ RUBIO, OLGA (Chairman)
BARCIELA GARCIA, JULIA (Secretary)
JOVER RAMOS, AIDA (Member)
Rapid Methods of Food Analysis using Near-Infrared Spectroscopy (NIR) and its various applications
Authorship
M.D.L.A.E.F.
Máster in Innovation in Nutrition, Food Safety and Technology
M.D.L.A.E.F.
Máster in Innovation in Nutrition, Food Safety and Technology
Defense date
02.14.2025 09:00
02.14.2025 09:00
Summary
Near-Infrared Spectroscopy (NIR) is an analytical technique that has become a key tool for food analysis, offering rapid, non-destructive, and reliable methods to ensure the quality, authenticity, and safety of various products such as meat, dairy, fruits, vegetables, and cereals. Through advanced chemometric models, NIR spectroscopy enables qualitative and quantitative analysis of specific chemical components in complex food matrices, extracting information and optimizing the creation of robust predictive models, thereby overcoming the limitations of conventional techniques in many food applications. This literature review emphasizes the efficiency of NIR spectroscopy in the successful detection of adulterations, traceability, and control of critical parameters in both processed and fresh foods. It highlights the versatility and innovation of adopting NIR spectroscopy equipment in process lines or portable devices for controlling parameters such as moisture, fat, protein, and sugar content, among others. Additionally, it underscores the growing interest in sustainable technologies that enhance analytical precision, reduce costs, and minimize environmental impact, consolidating this technique as a key tool in the food industry, aligned with regulatory requirements and process efficiency.
Near-Infrared Spectroscopy (NIR) is an analytical technique that has become a key tool for food analysis, offering rapid, non-destructive, and reliable methods to ensure the quality, authenticity, and safety of various products such as meat, dairy, fruits, vegetables, and cereals. Through advanced chemometric models, NIR spectroscopy enables qualitative and quantitative analysis of specific chemical components in complex food matrices, extracting information and optimizing the creation of robust predictive models, thereby overcoming the limitations of conventional techniques in many food applications. This literature review emphasizes the efficiency of NIR spectroscopy in the successful detection of adulterations, traceability, and control of critical parameters in both processed and fresh foods. It highlights the versatility and innovation of adopting NIR spectroscopy equipment in process lines or portable devices for controlling parameters such as moisture, fat, protein, and sugar content, among others. Additionally, it underscores the growing interest in sustainable technologies that enhance analytical precision, reduce costs, and minimize environmental impact, consolidating this technique as a key tool in the food industry, aligned with regulatory requirements and process efficiency.
Direction
VÁZQUEZ VÁZQUEZ, MANUEL (Tutorships)
Cazón Díaz, Patricia (Co-tutorships)
VÁZQUEZ VÁZQUEZ, MANUEL (Tutorships)
Cazón Díaz, Patricia (Co-tutorships)
Court
DIAZ RUBIO, OLGA (Chairman)
BARCIELA GARCIA, JULIA (Secretary)
JOVER RAMOS, AIDA (Member)
DIAZ RUBIO, OLGA (Chairman)
BARCIELA GARCIA, JULIA (Secretary)
JOVER RAMOS, AIDA (Member)
Algae-Derived Polysaccharides: Biomaterials for the Food Industry
Authorship
M.L.B.M.
Máster in Innovation in Nutrition, Food Safety and Technology
M.L.B.M.
Máster in Innovation in Nutrition, Food Safety and Technology
Defense date
02.14.2025 09:00
02.14.2025 09:00
Summary
Given the large industrialization process that takes place, among other sectors, in the food industry and the plastic waste it generates, directly affecting the ecosystem and biodiversity, it is essential to meet the needs of the demand for food products in a sustainable manner. To this end, it is possible to contribute to the packaging of various types of products by using selected macroalgae in combination with other substances such as essential oils, natural extracts, combinations of algae compounds or the addition of nanoparticles, in order not only to promote the circular economy, but also to improve the conditions of packaging, preservation and transport of products, affecting the molecular structures and reactions between chemical compounds. Thus, following the PRISMA method, 7 bibliographic searches were carried out, which resulted in the review of 117 scientific articles obtained from the Scopus, Web of Science and Elseiver databases. The origins, extraction processes and functionalities of polysaccharides derived from macroalgae such as agar, alginate, carrageenan, fucoidan, laminaria and ulvan. In addition, their use for the production of films for food packaging is discussed, mentioning the main advantages and disadvantages of each material. According to the studies, the current state of research in this field is booming. Depending on the type of polysaccharide obtained and the selected algae, different activities and functionalities of the developed films are obtained, from their inherent biodegradability, hydrophobicity, gelling, antioxidant and antimicrobial properties. However, further studies are required to support their practical application beyond laboratory analysis and consistent research on methods that allow an efficient extraction of the algae without altering their composition or implicit functionalities.
Given the large industrialization process that takes place, among other sectors, in the food industry and the plastic waste it generates, directly affecting the ecosystem and biodiversity, it is essential to meet the needs of the demand for food products in a sustainable manner. To this end, it is possible to contribute to the packaging of various types of products by using selected macroalgae in combination with other substances such as essential oils, natural extracts, combinations of algae compounds or the addition of nanoparticles, in order not only to promote the circular economy, but also to improve the conditions of packaging, preservation and transport of products, affecting the molecular structures and reactions between chemical compounds. Thus, following the PRISMA method, 7 bibliographic searches were carried out, which resulted in the review of 117 scientific articles obtained from the Scopus, Web of Science and Elseiver databases. The origins, extraction processes and functionalities of polysaccharides derived from macroalgae such as agar, alginate, carrageenan, fucoidan, laminaria and ulvan. In addition, their use for the production of films for food packaging is discussed, mentioning the main advantages and disadvantages of each material. According to the studies, the current state of research in this field is booming. Depending on the type of polysaccharide obtained and the selected algae, different activities and functionalities of the developed films are obtained, from their inherent biodegradability, hydrophobicity, gelling, antioxidant and antimicrobial properties. However, further studies are required to support their practical application beyond laboratory analysis and consistent research on methods that allow an efficient extraction of the algae without altering their composition or implicit functionalities.
Direction
Cazón Díaz, Patricia (Tutorships)
LOPEZ SANCHEZ, PATRICIA (Co-tutorships)
Cazón Díaz, Patricia (Tutorships)
LOPEZ SANCHEZ, PATRICIA (Co-tutorships)
Court
DIAZ RUBIO, OLGA (Chairman)
BARCIELA GARCIA, JULIA (Secretary)
JOVER RAMOS, AIDA (Member)
DIAZ RUBIO, OLGA (Chairman)
BARCIELA GARCIA, JULIA (Secretary)
JOVER RAMOS, AIDA (Member)
Synthesis and characterization of innovative biomaterials: in-situ modifications of bacterial cellulose with algal-derived polysaccharides
Authorship
M.D.M.V.V.
Máster in Innovation in Nutrition, Food Safety and Technology
M.D.M.V.V.
Máster in Innovation in Nutrition, Food Safety and Technology
Defense date
02.14.2025 09:00
02.14.2025 09:00
Summary
Nowadays, the high consumption of non-biodegradable plastic materials, mainly in the food industry, generates a significant amount of waste with a high environmental impact. For this reason, in recent decades, alternative polymers of natural origin and biodegradable nature have been sought. Among them, bacterial cellulose stands out due to its excellent mechanical properties and its classification as GRAS (Generally Recognized as Safe) by the FDA. Due to the synthesis process of bacterial cellulose, these films exhibit considerable variability in mechanical properties due to changes in their 3D nanostructure. Additionally, its low elasticity limits its industrial use as food packaging. Therefore, it is essential to explore strategies to enhance its physicochemical properties. The objective of this study was to improve the physicochemical properties of BC by incorporating algae-derived polysaccharides (carrageenan and fucoidan) in situ. The BC films produced with these polysaccharides were evaluated for their mechanical, physical, and structural properties using FT-IR spectroscopy, tensile and puncture resistance tests, water retention and solubility, water vapor permeability, and optical properties. The results showed that the polysaccharides were incorporated into the BC matrix, although without forming strong interactions. Additionally, the films with carrageenan and fucoidan exhibited greater elongation and water retention capacity but a decrease in tensile and puncture resistance.
Nowadays, the high consumption of non-biodegradable plastic materials, mainly in the food industry, generates a significant amount of waste with a high environmental impact. For this reason, in recent decades, alternative polymers of natural origin and biodegradable nature have been sought. Among them, bacterial cellulose stands out due to its excellent mechanical properties and its classification as GRAS (Generally Recognized as Safe) by the FDA. Due to the synthesis process of bacterial cellulose, these films exhibit considerable variability in mechanical properties due to changes in their 3D nanostructure. Additionally, its low elasticity limits its industrial use as food packaging. Therefore, it is essential to explore strategies to enhance its physicochemical properties. The objective of this study was to improve the physicochemical properties of BC by incorporating algae-derived polysaccharides (carrageenan and fucoidan) in situ. The BC films produced with these polysaccharides were evaluated for their mechanical, physical, and structural properties using FT-IR spectroscopy, tensile and puncture resistance tests, water retention and solubility, water vapor permeability, and optical properties. The results showed that the polysaccharides were incorporated into the BC matrix, although without forming strong interactions. Additionally, the films with carrageenan and fucoidan exhibited greater elongation and water retention capacity but a decrease in tensile and puncture resistance.
Direction
Cazón Díaz, Patricia (Tutorships)
LOPEZ SANCHEZ, PATRICIA (Co-tutorships)
Cazón Díaz, Patricia (Tutorships)
LOPEZ SANCHEZ, PATRICIA (Co-tutorships)
Court
DIAZ RUBIO, OLGA (Chairman)
BARCIELA GARCIA, JULIA (Secretary)
JOVER RAMOS, AIDA (Member)
DIAZ RUBIO, OLGA (Chairman)
BARCIELA GARCIA, JULIA (Secretary)
JOVER RAMOS, AIDA (Member)
Development and evaluation of a rapid method for the detection of sesame traces from bakery samples
Authorship
U.R.G.
Máster in Innovation in Nutrition, Food Safety and Technology
U.R.G.
Máster in Innovation in Nutrition, Food Safety and Technology
Defense date
02.14.2025 09:00
02.14.2025 09:00
Summary
Sesame allergy is a widely recognized and increasingly prevalent condition that poses a significant threat to public health. In this context, it is essential to develop accessible and effective detection methods that contribute to preventing adverse reactions in allergic individuals. The present work aimed to develop a rapid and simple molecular method for the detection of sesame in bakery samples. To this end, the extraction and purification of genetic material was carried out from samples with and without sesame declared on the label. Subsequently, two molecular DNA amplification techniques were applied, targeting the ITS non-coding nuclear region: qPCR, used as a reference method, and RPA, an isothermal amplification technique designed to facilitate rapid detection at constant temperature. The visualization of the amplified DNA by RPA was performed on agarose gels stained with bromophenol blue and observed with a transilluminator. Although the main focus of the study was qualitative, a quantitative estimate was also made to determine the amount of sesame present in the samples and to assess the accuracy of the labelling. The results showed that the qPCR technique offers high sensitivity and specificity, consolidating itself as a reliable method for the detection of traces of sesame. Meanwhile, RPA showed signs of being a promising tool; however, the results obtained show the need to optimise the test conditions to ensure its specificity and reliability.
Sesame allergy is a widely recognized and increasingly prevalent condition that poses a significant threat to public health. In this context, it is essential to develop accessible and effective detection methods that contribute to preventing adverse reactions in allergic individuals. The present work aimed to develop a rapid and simple molecular method for the detection of sesame in bakery samples. To this end, the extraction and purification of genetic material was carried out from samples with and without sesame declared on the label. Subsequently, two molecular DNA amplification techniques were applied, targeting the ITS non-coding nuclear region: qPCR, used as a reference method, and RPA, an isothermal amplification technique designed to facilitate rapid detection at constant temperature. The visualization of the amplified DNA by RPA was performed on agarose gels stained with bromophenol blue and observed with a transilluminator. Although the main focus of the study was qualitative, a quantitative estimate was also made to determine the amount of sesame present in the samples and to assess the accuracy of the labelling. The results showed that the qPCR technique offers high sensitivity and specificity, consolidating itself as a reliable method for the detection of traces of sesame. Meanwhile, RPA showed signs of being a promising tool; however, the results obtained show the need to optimise the test conditions to ensure its specificity and reliability.
Direction
PRADO RODRIGUEZ, MARTA (Tutorships)
Barros Velázquez, Jorge (Co-tutorships)
PRADO RODRIGUEZ, MARTA (Tutorships)
Barros Velázquez, Jorge (Co-tutorships)
Court
DIAZ RUBIO, OLGA (Chairman)
BARCIELA GARCIA, JULIA (Secretary)
JOVER RAMOS, AIDA (Member)
DIAZ RUBIO, OLGA (Chairman)
BARCIELA GARCIA, JULIA (Secretary)
JOVER RAMOS, AIDA (Member)