Suchergebnisse

Los objetivos de este estudio son, primero, proponer una taxonomía de los marcadores de actitud más frecuentes utilizados en Twitter tras los comunicados del gobierno sobre el coronavirus, segundo, investigar si nos muestran que existe una aceptación del poder en España, así como un respeto a sus decisiones y, finalmente, identificar redes semánticas entre los marcadores de actitud. El corpus recopilado para el estudio está compuesto por los tuits que comentan los comunicados del Ministerio de Sanidad y Salud Pública desde el 12 al 16 de marzo de 2020. Una vez analizados los datos con las herramientas METOOL y GePhi, se observó que se desea una relación con el poder más cercana y que aumentaba la agresividad de los tuits. Finalmente, describimos las conclusiones de este estudio. ; The objectives of this study are to suggest a specific taxonomy for the attitude markers used in Twitter after government decrees about coronavirus and to investigate if attitude markers indicate that power distance is accepted in Spain and if government decisions are respected. Finally, we study semantic webs in attitude markers. The corpus compiled for this study is composed by the tweets to the decrees of the Ministry of Health and Public Health from 12th to 16th March 2020. We analysed the data with the tools METOOL and GePhi. In the results it was observed that Spanish citizens preferred a closer relationship with power and it was noticed an increase in aggressive language. Finally, conclusions were drawn.

33 Páginas; 7 Figuras; 3 Tablas ; This work studies the influence of cultivar and farming area on the sensory profile of green Spanish-style table olives, using Quantitative Descriptive Analysis. The lexicon developed was subsequently applied to samples of Gordal (G), Manzanilla (M), and Hojiblanca (H) from different origins: Arahal (A), Utrera (U), Alameda (Al), Estepa (E), Casariche (C), Alcalá de Guadaira (AG), Posadas (P), and Almendralejo (Am). The analysis of the data by ANOVA, considering the effect of the sample as fixed and those of the panelists and the sessions as random, showed good repeatability (no significant effect of the session). Bitter, salty, astringent, acid, alcohol and lupin descriptors had significant discriminating power. The samples were characterised by the following sensory attributes: HC, pungent and winery/wine; MP, salty and lupin; GA, acid and lactic acid; HAl, astringent and acetic/vinegar; and MAm, bitter and musty. The multivariate analysis combined with bootstrapping techniques offered a multidimensional view of repeatability, relationships among descriptors, and characterisation and segregation of products. The results then pointed to sensible differences among the sensory profiles of the samples due to cultivar and origin. ; This work was supported in part by the Ministry of Economy and Competitiveness from the Spanish government through Project AGL2014-54048-R, partially financed by the European Regional Development Fund (ERDF). We also thank Elena Nogales Hernández for her technical assistance. ; Peer reviewed

18 Páginas; 8 Figuras; 6 Tablas ; This article contains processed data related to the research published in "Sensory profile of green Spanish-style table olives according to cultivar and origin" [1]. It provides information on the physicochemical characteristics of the analysed samples and the results of the multivariate analysis used in the above-commented paper. Particularly, it includes: i) the values of pH, titratable acidity, combined acidity, and NaCl for batches according to samples, ii) the scores given to each descriptor by the panelists according to samples, iii) the histogram of the overall scores for descriptor, iv) the boxplot of descriptors over samples, v) the effect of samples and contribution of panelists to the interaction sample∙panelist, vi) correlation between the panelists and the whole panel, vii) panelist performance, viii) panel repeatability, ix) sensory profile of samples (spider graph), x) adjusted means for descriptor according to samples, xi) prevalence of descriptors on samples, xii) product effect as assessed by p-value. ; This work was supported in part by the Ministry of Economy and Competitiveness from the Spanish government through Project AGL2014–54048-R, partially financed by the European Regional Development Fund (ERDF), European Union. We also thank Elena Nogales Hernández for her technical assistance. ; Peer reviewed

36 Páginas; 6 Figuras ; The work presents the application of compositional data methodology to analytical results, taking as an example the study of the volatile profiles of green Spanish-style table olives according to cultivars and production areas. For this purpose, the volatile compounds (analysed by GC-MS and expressed as percentages of the total area) were considered as a compositional data set in the Simplex space and, as a result, analysed by their specific new statistical tools. Application of compositional exploratory tools (variation array, tertiary graphs, biplots, or coda-dendrogram) allowed differentiating cultivars and production areas based on their volatile profiles. Also, the application of Cluster and Principal Component analysis to the ilr transformed values (coordinates), following the new methodology, led to more realistic results than the formally incorrect implementation of the standard multivariate analysis (developed for data from the Euclidean space) to percentages (data in the Simplex). Therefore, the work presents a novel consideration of the volatile profiles of table olives as compositional data and shows their proper analysis by statistical tools specifically developed for them. ; This work was supported by the Ministry of Economy and Competitiveness from the Spanish government through Project AGL2014-54048-R, partially financed by the European Regional Development Fund (ERDF) ; Peer reviewed

Mandarins are usually sold in bulk and refrigerated in open cardboard boxes with a relatively short shelf-life (12–15 days) due to physiological and pathological disorders (rot, dehydration, internal breakdown, etc.). The influence of a controlled release of essential oils (EOs) from an active packaging (including β-cyclodextrin-EOs inclusion complex) was studied on the mandarin quality stability, comparing different sized cardboard trays and boxes, either non-active or active, at the pilot plant scale (experiment 1; commercialization simulation at room temperature after a previous simulation of short transportation/storage of 5 days at 8 °C). Then, the selected package was further validated at the industrial scale (experiment 2; cold storage at 8 °C up to 21 days). Among package types, the active large box (≈10 kg fruit per box) better maintained the mandarin quality, extending the shelf life from two weeks (non-active large box) to three weeks at room temperature. Particularly, the active large box highly controlled microbial growth (up to two log units), reduced weight losses (by 1.6-fold), reduced acidity, and increased soluble solids (highly appreciated in sensory analyses), while it minimized colour and controlled firmness changes after three weeks. Such trends were also observed during the validation experiment, extending the shelf life (based on sensory quality) from 14 to at least 21 days. In conclusion, the mandarin's shelf life with this active cardboard box format was extended more than one week at 8 °C. ; This research was funded through a European Union's Horizon 2020 research and innovation programme under Grant Agreement No 812001.

46 Páginas; 5 Tablas; 3 Figuras; Material suplementario: 2 tablas y 5 figuras ; The sensory profile and volatile composition of 24 samples of Spanish-style green table olives were studied by Quantitative Descriptive Analysis and solid phase micro-extraction gas chromatography coupled to mass spectrometry (SPME-GC-MS), respectively, with the aim to characterize this type of table olive. The aroma of samples was described by the sensory panel using nine descriptors (lactic, green fruit, ripe fruit, grass, hay, musty, lupin, wine, and alcohol). A total of 133 volatile compounds were identified in the headspace of samples. Principal component analysis (PCA) applied to both datasets showed a poor separation of samples according to cultivars, but a trend to separate according to sampling time. Reliable partial least squares (PLS) regression models were developed for four sensory descriptors (lactic, lupin, wine, and alcohol) and allowed identifying the compounds both positively and negatively correlated to such odor sensations. Such models could be used to predict the intensity of the above-mentioned descriptors as a function of SPME-GC-MS data. ; This work was supported in part by the Ministry of Economy and Competitiveness from the Spanish government through Project AGL2014-54048-R, partially financed by the European Regional Development Fund (ERDF). ; Peer reviewed

43 Páginas: 10 Tablas; 7 Figuras ; BACKGROUND There is an increasing interest in the use of pasteurizable plastic packaging by the olive industry. In order to investigate the change from traditional glass or varnished can containers to plastic packaging, the proper plastic material that is compatible with fermented olives while maintaining color quality during pasteurization treatment and storage must be selected. This work is focused on color stability in two distinct pasteurizable plastic containers with different oxygen permeability. RESULTS In PET + MDPE/EVOH (polyethylene terephthalate + medium-density polyethylene/ethylene vinyl alcohol) pouches, pasteurization provoked severe browning which drastically decreased their color shelf life ( 6.5 months). CONCLUSION The plastic material had a significant effect on the retention of color of the pasteurized product. The use of AlOx-coated PET + MDPE pouches could be an alternative to traditional packaging for the pasteurization and storage of Spanish-style green olives from a color quality standpoint. © 2017 Society of Chemical Industry ; The authors wish to thank the Andaltec R&D + I Foundation for providing financial support for carrying out this work. Also, part of the research work was supported by the Ministry of Economy and Competitiveness of the Spanish Government through Project AGL2014-54048-R, partially financed by the European Regional Development Fund (ERDF). ; Peer reviewed

The use of desalinated seawater (DSW) as an alternative to conventional water resources is gradually gaining more interest due to the strong water deficit and increasing pressure on water resources in semi-arid regions. Furthermore, the combination of this alternative irrigation with the hydroponic cultivation system would allow continuous production almost through the whole year and hydroponic-related high crop yield. Nevertheless, the e_ects of DSW irrigation in hydroponic systems on the product quality need to be firstly studied to avoid product quality losses. In this study, we evaluated the e_ects on the quality of two tomato cvs. (Ramyle and Racymo) of three di_erent irrigation treatments (T1, DSW; T2, DSW/well water mix; and T3, well water) under hydroponic or traditional cultivation systems. The soluble solid content of samples (highly correlated to dry matter content) grown under hydroponic conditions and T3 irrigation showed the highest values (5.8 _Brix) although such di_erences (<0.6 _Brix) with T1 might not be sensorially appreciated. Similarly, although T3 samples showed higher acidity than T1 samples, such di_erences (0.06%) would be not appreciated by the consumer. Tomatoes grown in hydroponic conditions had 1.1–1.2-fold higher firmness than conventional soil conditions showing hydroponic T3 samples had the highest value (21–23 N). Tomato cv. Racymo displayed higher color index (chroma) than cv. Ramyle, registering hydroponic T1 samples the most intense red color correlated with the highest lycopene content of 41.1 mg/kg. T1 irrigation of tomatoes cv. Ramyle did not induce significant changes while di_erences lower than 10% were observed in the tomato cv. Racymo. The highest total antioxidant capacity, which was highly correlated to the total phenolic content (R2 = 0.80), was found for hydroponic T1 samples with 1637/1243 _mol/kg for the tomato cvs. Ramyle/Racymo. Conclusively, the use of DSW would not compromise the consumer acceptance of tomatoes due to the low (not appreciable) quality di_erences, with even the total antioxidant capacity of these samples being increased. Furthermore, the mix of DSW with conventional water resources (lower cost) would not compromise the tomato quality. ; This study was funded by the LIFE Program of the European Union through the DESEACROP project (LIFE16-ENV-ES-000341).

Vaccine hesitancy has increased in the past few years, influenced by the socio-cultural differences, political populism, or concerns related to the effectiveness and safety of some vaccines, resulting a feeling of distrust. This feeling can become a barrier against the achievement of the immunity necessary to stop the expansion of COVID-19. The aim of this study was to evaluate the acceptance of the vaccine against COVID-19 in Spain, as well as to identify the factors that have an influence on the concerns and attitudes of people against accepting the vaccine in the months prior to the start of vaccination on December 2020. An online questionnaire was created to obtain information about (1) sociodemographic characteristics; (2) concerns and sources of information about vaccines; and (3) attitudes about vaccination and state of health. A multivariate logistic regression was performed to identify the influencing factors. Of the 2501 participants, 1207 (48.3%) would accept the COVID-19 vaccine, 623 (24.9%) were hesitant, and 671 (26.8%) would reject it. The logistic regression showed that being male, older than 60, married, retired, with a high level of education, or with a leftist political inclination, could increase the probability of accepting the COVID-19 vaccine. Disinformation and the lack of political consensus were the main sources of distrust. The patients with hypertension, immunodepression, hypercholesterolemia, or respiratory disease, or were overweight, showed a greater acceptance to the vaccine, while those with cancer took the longest to accept it. A low acceptance of the vaccine against COVID-19 was observed among the Spanish population in the phase prior to its availability, and the main fears of the population were identified. It is necessary to offer correct and transparent information about these vaccines to reduce the concerns and increase the trust of the population, to thereby guarantee the success of the vaccination campaigns.

Vaccine hesitancy has increased in the past few years, influenced by the socio-cultural differences, political populism, or concerns related to the effectiveness and safety of some vaccines, resulting a feeling of distrust. This feeling can become a barrier against the achievement of the immunity necessary to stop the expansion of COVID-19. The aim of this study was to evaluate the acceptance of the vaccine against COVID-19 in Spain, as well as to identify the factors that have an influence on the concerns and attitudes of people against accepting the vaccine in the months prior to the start of vaccination on December 2020. An online questionnaire was created to obtain information about (1) sociodemographic characteristics; (2) concerns and sources of information about vaccines; and (3) attitudes about vaccination and state of health. A multivariate logistic regression was performed to identify the influencing factors. Of the 2501 participants, 1207 (48.3%) would accept the COVID-19 vaccine, 623 (24.9%) were hesitant, and 671 (26.8%) would reject it. The logistic regression showed that being male, older than 60, married, retired, with a high level of education, or with a leftist political inclination, could increase the probability of accepting the COVID-19 vaccine. Disinformation and the lack of political consensus were the main sources of distrust. The patients with hypertension, immunodepression, hypercholesterolemia, or respiratory disease, or were overweight, showed a greater acceptance to the vaccine, while those with cancer took the longest to accept it. A low acceptance of the vaccine against COVID-19 was observed among the Spanish population in the phase prior to its availability, and the main fears of the population were identified. It is necessary to offer correct and transparent information about these vaccines to reduce the concerns and increase the trust of the population, to thereby guarantee the success of the vaccination campaigns.

The aim of the present study was to assess the malodorous spoilages of Spanish-style green table olives through microbial and metabolite composition using current measuring techniques (e.g., high-throughput DNA sequencing, headspace solid-phase microextraction combined with gas chromatography-mass spectrometry). Under different alkaline and washing conditions, the spoilage fermentations were reproduced with Gordal and Manzanilla olive cultivars using a low salt concentration (71 g L−1 NaCl) in the initial brine. The degradation of lactic acid and significant increases in volatile fatty acids and phenols were found in all the spoiled samples in comparison with the unspoiled control samples. According to high-throughput DNA sequencing, Cardiobacteriaceae and Ruminococcus were the dominant bacteria in the spoiled samples. PLS regression and Pearson's correlation coefficient analyses revealed positive and negative correlations among microbial communities, metabolites, and sensory spoilage descriptors. Notably, the "zapatera" descriptor was significantly associated with Propionibacterium, which was positively correlated with acetic acid, propionic acid, succinic acid, and methyl propanoate; while the "butyric" descriptor exhibited a significant positive relationship with the genus Ruminococcus, which gave an almost significant correlation with propionic and butyric acids. ; This research was funded by the Ministry of Economy and Competitiveness from the Spanish government through Project AGL2014-54048-R, partially financed by the European Regional Development Fund (ERDF). ; Peer reviewed

27 Páginas; 3 Tablas; 1 Figura ; Spanish-style green table olives pasteurized and stored in two types of pasteurizable plastic pouches and glass bottles were analyzed for color parameters and volatile components after 6.5 months of storage at 30 °C. Color parameters in pouches made of aluminium oxide coating on polyethylene terephthalate + medium-density polyethylene (AlOx-coated PET + MDPE) were acceptable and, in general, did not significantly differ from those in glass, but unacceptable values corresponding to dark visual colors of both olives and brine were found in pouches made of polyethylene terephthalate + medium-density polyethylene/ethylene vinyl alcohol (PET + MDPE/EVOH). Forty-three volatile compounds were identified and quantified in olive pulp by solid phase micro-extraction (SPME) and gas chromatography coupled to mass spectrometry (GC-MS), 36 of these compounds being significantly different between the plastic and glass treatments. The type of plastic container had an impact on the volatile composition of product. Oxidation and scalping were considered to be the most probable causes for the differences in volatile components between PET + MDPE/EVOH pouches and glass containers, but in AlOx-coated PET + MDPE pouches no oxidation process was apparent. ; This work was supported in part by the Ministry of Economy and Competitiveness from the Spanish government through Project AGL2014-54048-R, partially financed by the European Regional Development Fund (ERDF), and the Andaltec R&D+I Foundation. ; Peer reviewed

50 Páginas; 3 Tablas; 3 Figuras ; The volatile profiles of Spanish-style green table olives elaborated with Manzanilla, Gordal and Hojiblanca cultivars grown at different locations in Spain were established by solid phase micro-extraction (SPME) and gas chromatography coupled to mass spectrometry (GC–MS). A total of 102 volatile compounds were identified, belonging to distinct chemical classes, and 20 of them are reported for the first time in table olives. The headspace profile was predominated by alcohols and phenols, followed by acids and esters, whereas the relative amounts of the remaining classes were quite lower (< 5% in general). The principal compounds characterizing the headspace for most samples were p-creosol, phenylethyl alcohol, acetic acid, ethanol, benzyl alcohol, ethyl acetate, and (Z)-3-hexen-1-ol. Significant differences in the proportions of volatile compounds between samples from the Gordal cultivar and those from Manzanilla and Hojiblanca cultivars were detected and statistically visualized by principal component analysis (PCA). Among all the identified compounds, only (E)-2-decenal showed significant differences between the three cultivars without being significantly affected by locations where the fruits were grown. ; This work was supported by the Ministry of Economy and Competitiveness from the Spanish government through Project AGL2014-54048-R, partially financed by the European Regional Development Fund (ERDF). ; Peer reviewed

The bacteriocin producer Lactobacillus plantarum LPCO10, a strain originally isolated from an olive fermentation, was used as a starter culture for traditional Spanish-style green olive fermentation. By means of a 23 (7 4) fractional factorial design, the salt concentration in brines was found to be the most important factor for producing the highest acidity and the highest initial population of the starter culture. To a lesser extent, other factors such as a high inoculum size, use of MRS as carrier for the starter culture, inoculation time, and type of acid to correct the pH had also an overall significant effect on the final acidity or total corrected acidity. For all initial conditions investigated, Lb. plantarum LPCO10 was able to dominate over the natural population of lactic acid bacteria and led to a faster decrease of pH and a faster acidification than the spontaneous process during the first 25 days after brining. Then, wild lactobacilli grew slowly and the population of lactic cocci rose, while LPCO10 decreased. Inoculation also stimulated the growth of yeasts. Thus, the traditional fermentation of Spanish green table olives could be improved by using Lb. plantarum LPCO10 (suspended in MRS) as a starter culture at X107 cfu/ml of brine and well defined starting brine parameters, i.e. p4% w/v of NaCl, and initial pH correction (from 4.5 to 6.5) with acetic acid. Inoculation can take place in 1–4 days after brining. r 2002 Elsevier Science Ltd. All rights reserved. ; This work was supported in part by contracts from the Spanish Government (CICYT projects ALI97-0658-C03-01, ALI97-0646, and AGL2000-1539-CO2-01) and the EU (FAIR-97-9526). ; Peer reviewed