El equipo editorial rinde cuentas sobre el año 2021 y se plantea nuevos propósitos para el 2022 de la Revista Española de Nutrición Humana y Dietética

Balance del año 2020 y nuevos propósitos de 2021 para abordar los objetivos propuestos en el Plan Estratégico 2020-2022 de la Revista Española de Nutrición Humana y Dietética

Estigmatización de la obesidad: un problema a erradicar

Impact of Oral Microbiota on Flavor Perception: From Food Processing to In-Mouth Metabolization.

International audience; Flavor perception during food intake is one of the main drivers of food acceptability and consumption. Recent studies have pointed to the oral microbiota as an important factor modulating flavor perception. This review introduces general characteristics of the oral microbiota, factors potentially influencing its composition, as well as known relationships between oral microbiota and chemosensory perception. We also review diverse evidenced mechanisms enabling the modulation of chemosensory perception by the microbiota. They include modulation of the chemosensory receptors activation by microbial metabolites but also modification of receptors expression. Specific enzy…

Interspecific hybridisation among diverse Saccharomyces species: A combined biotechnological solution for low-temperature and nitrogen-limited wine fermentations

Lack of the prezygotic barrier in the Saccharomyces genus facilitates the construction of artificial interspecific hybrids among different Saccharomyces species. Hybrids that maintain the interesting features of parental strains have been applied in industry for many beneficial purposes. Two of the most important problems faced by wine makers is nitrogen deficiency in grape must and low-temperature fermentation. In our study, hybrids were constructed by using selected low nitrogen-demanding cryotolerant S. eubayanus, S. uvarum strains and S. cerevisiae. The fermentation capacity of the hybrid strains was tested under four conditions by combining two temperatures, 12 °C and 28 °C, and two ni…

Differences in the glucose and fructose consumption profiles in diverse Saccharomyces wine species and their hybrids during grape juice fermentation

7 pages, 4 figures, 5 tables.

Impact of Nitrogen Addition on Wine Fermentation by S. cerevisiae Strains with Different Nitrogen Requirements

In modern oenology, supplementation of nitrogen sources is an important strategy to prevent sluggish or stuck fermentation. The present study thoroughly determined the effect of nitrogen addition timing and nitrogen source type on fermentation kinetics and aroma production, carried out by yeast strains with low and high nitrogen requirements. The results revealed that yeast strains with different nitrogen requirements have divergent reactions to nitrogen addition. Nitrogen addition clearly shortened the fermentation duration, especially for the high-nitrogen-demanding yeast strain. Nitrogen addition at 1/3 fermentation was the most effective in terms of fermentation activity, nitrogen assim…

Selection of Debaryomyces hansenii isolates as starters in meat products based on phenotypic virulence factors, tolerance to abiotic stress conditions and aroma generation

Debaryomyces hansenii is a yeast widely used in meat fermentations as starter for the purpose of improving the aromatic quality of the final product. However, it has not been the subject of an extensive study regarding phenotypic characteristics important for starter selection, such as the capacity to grow at abiotic stress conditions occurring during fermentation, the ability to generate desirable aromas and the absence of virulence traits in yeasts.

Evaluación de la ingesta alimentaria: una reflexión que nos acerque al futuro

El mantenimiento de un óptimo estado de salud es un tema de relevancia que ha llevado a científicos/as y clínicos/as a estudiar, investigar e innovar con el fin de disminuir las brechas y vacíos existentes de conocimiento. Actualmente, la epidemiología nutricional es un área de investigación que cobra cada día más importancia, cuyo objeto de estudio se centra fundamentalmente en el rol de la alimentación en el proceso salud-enfermedad. A partir del estudio del consumo dietético y su relación con las enfermedades crónicas, se ha observado que la dieta es uno de los factores modificables que influyen directamente en la prevención de estas enfermedades1. Además, el interés en estudiar la relac…

La influencia de la nutrición en la industria alimentaria

Development of a low-alcoholic fermented beverage employing cashew apple juice and non-conventional yeasts

Cashew apples are by-products in the production of cashew nuts, which are mostly left to rot in the fields. Cashew apple juice (CAJ), a highly nutritious beverage, can be produced from them. It is rich in sugars and ascorbic acid, but its high polyphenol content makes it bitter and astringent, and therefore difficult to commercialize. The kingdom of fungi contains more than 2000 yeast species, of which only a few species have been studied in relation to their potential to produce aroma compounds. The aim of this research was to develop a new low-alcoholic fermented beverage to valorize cashew apples. For this purpose, a screening was carried out employing non-conventional yeast species and …