Person: Fernández León, María Fernanda
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First Name
María Fernanda
Last Name
Fernández León
Affiliation
Universidad Complutense de Madrid
Faculty / Institute
Veterinaria
Department
Farmacia Galénica y Tecnología Alimentaria
Area
Tecnología de los Alimentos
Identifiers
6 results
Search Results
Now showing 1 - 6 of 6
- Project number: 54
Item Alimentación y salud. Una experiencia de aprendizaje e innovación para la comunidad universitaria UCM a través de la Agenda 2030(2022) Fernández Hospital, Xavier; Blanch Rojo, María; Moreno Conde, Helena María; Fernández León, María Fernanda; López Robles, Juan Carlos; Sarriá Ruíz, Beatriz Irene; Escobar Sáez, Daniel; Piedra Bravo, Juan Carlos; Fernández Cano, Clara; Pérez Tamayo, Eliana María; Arboleda Montoya, Luz Marina; Mancilla López, Lorena Patricia; Gómez Ramírez, Briana Davahiva; Cadavid Castro, Martha Alicia; Cediel Giraldo, Gustavo Andrés; Gaitán Charry, Diego Alejandro; Deossa Restrepo, Gloria CeciliaLos desequilibrios políticos, económicos y sociales que presenta Colombia y la Región de Antioquia han derivado en altas tasas de inseguridad alimentaria. Este hecho, junto al elevado consumo de alimentos ultraprocesados en detrimento de la alimentación tradicional, está afectando gravemente la salud de la población. A todo ello hay que añadir el impacto del cambio climático y los eventos derivados extremos que comprometen la producción y distribución de alimentos. A través de cinco webinars, el público asistente conocerá de primera mano la importancia de la Cooperación Internacional al Desarrollo y la Agenda 20-30 como pretexto para afrontar la problemática de la inseguridad alimentaria en Antioquia, fenómeno que, pese a haberse hecho más evidente en los últimos años, permanece casi invisible por la mayoría de la población española. Asimismo, se hará especial hincapié en las políticas llevadas a cabo por Colombia para mejorar la alimentación, sin olvidar las consecuencias que están teniendo el cambio climático, los conflictos armados, los estragos generados por la pandemia por COVID-19 o la geopolítica mundial sobre la situación nutricional en la región colombiana. Item Development of a ready-to-eat cooked meat product: investigations on rainbow trout (oncorhynchus mykiss) meat and citrus fiber as functional ingredients(Fleischwirtschaft International, 2020) Montúfar, Karen; Dublán, Octavio; Santos Arnaiz, Carlos; Selgas Cortecero, María Dolores; Fernández León, María FernandaItem Impact of voltage and pulse delivery mode on the efficacy of pulsed light for the inactivation of Listeria(Innovative Food Science and Emerging Technologies, 2022) Hierro Paredes, Eva; Fernández Hospital, Xavier; Fernández León, María Fernanda; Caballero, Natalia; Cerdán, Beatriz; Fernández Álvarez, ManuelaListeria innocua inactivation by pulsed light (PL) was evaluated at different settings and voltages to establish the best treatment conditions and post-treatment handling for further implementation of PL in the food industry. Fluences up to 0.2 J/cm2 were applied to superficially inoculated TSA agar plates (4.5–5 log cfu/cm2). Inactivation was calculated, and log-linear and Weibull models were applied. A fluence of 0.2 J/cm2 applied in a single pulse inactivated 3.8 log cfu/cm2, while sequential application of this fluence yielded an inactivation between 1.5 and 2.5 log cfu/cm2 depending on the delivery mode (consecutive flashing or with 5 min-holding times under ambient light or in the dark). Data from consecutive PL treatment were fitted with the Weibull model. No photoreactivation following PL was observed after 120-min exposure to ambient light in any of the conditions assayed. This study showed that flashing with a single pulse at higher voltage would offer the highest inactivation of Listeria. Industrial relevance: This study offered information of practical interest to establish pulsed light processing and post-processing conditions for the control of Listeria spp. in the food industry, for instance in ready-to-eat (RTE) products. The use of higher voltages provided higher inactivation and allowed minimizing the number of flashes. If sequential treatments are to be applied, the treatment is more effective if short holding times are kept between pulses. The post-processing illumination conditions do not influence the efficacy of PL treatment.Item Bioaccessibility of Principal Health-Promoting Compounds in Broccoli ‘Parthenon’ and Savoy Cabbage ‘Dama’(Global Journal of Science Frontier Research: G Bio-Tech & Genetics, 2023) Fernández León, María Fernanda; González-Gómez, David; Ayuso Yuste, María Concepción; Bernalte, María JosefaCurrently there is a general concern among consumers to purchase goods increasingly healthy that not only provide the necessary nutrients, but also beneficial compounds with functional properties and antioxidant activity. Because of this, there has been an increased consumption of vegetables of the Brassicaceae family, especially brassicas. Thus, in this research work, two types of brassicas (broccoli and Savoy cabbage) were evaluated and it was found that broccoli had a higher content of functional compounds. But functional compounds are absorbed and used in different ways when they are digested, so besides knowing the content of these compounds in foods it is necessary to know their bioavailability, which will help meet the health properties of food to optimize the diet and to establish nutritional recommendations. Therefore, the brassicas were digested by a model of in vitro digestion, obtaining that the percentages of bioaccessibility of these biocompouds were between 1.5 and 41% for ‘Parthenon’ broccoli, and between 2.4 and 34% for ‘Dama’ Savoy cabbage.Item La potenciación del color de los alimentos como estrategia para la reducción de su contenido en sal(Nutrición clínica y Dietética Hospitalaria, 2022) Fernández-León, Ana María; Fernández León, María Fernanda; García De Fernando Minguillón, Gonzalo Doroteo; Díaz Sánchez, J.La OMS y la AESAN han desarrollado un plan para la mejora de la composición de los alimentos y bebidas con el objetivo de reducir, entre otros compuestos, el contenido de sal. Pero el NaCl es un potenciador del sabor y los consumidores gustan de productos con una intensidad sápida notable, por lo que la reducción de su contenido en sal puede causar su rechazo. Los productores de alimentos deben seguir trabajando, en colaboración con las agencias gubernamentales, para conseguir reducciones significativas en el contenido de sodio y con ello, mejorar la salud y disminuir la mortalidad asociada (AESAN, 2018).Item Characterization of persistent Listeria monocytogenes strains from ten dry- cured ham processing facilities(Food Microbiology, 2020) D’Arrigo Matilde; Mateo-Vivaracho, Laura; Guillamón, Eva; Fernández León, María Fernanda; Bravo Vázquez, Daniel Antonio; Peirotén, Ángela; Medina, Margarita; García Lafuente, Ana; ElsevierThe majority of cases of listeriosis are associated with the consumption of contaminated food. Some strains of Listeria monocytogenes can persist over months or years in meat processing plants increasing the risk of product contamination. The presence of L. monocytogenes was examined in 10 dry-cured ham processing facilities. A total of 1801 samples were collected from environment and equipment, during processing (1095) and after cleaning and disinfection (706). These samples were taken from non-food contact (736) and food contact (1065) surfaces. In addition, 204 samples from ham surfaces were also analysed. Prevalence varied from 6% to 34% among facilities, and was higher during processing than after cleaning and disinfection (24.8% vs 11.0%) and from non-food than from food contact surfaces (22.6% vs 17.4%). L. monocytogenes serotype 1/2a was predominant (53.9%), followed by 1/2c (26.0%) and 1/2b (15.3%) and less frequently 4b (4.8%). A total of 142 different pulsotypes were registered. Potential persistent L.monocytogenes strains were isolated in 9 out the 10 facilities, with no more than 6 pulsotypes in a given plant. Two pulsotypes were common in different installations, detected before and after cleaning and disinfection, highlighting the importance of monitoring the presence of this pathogen in dry-cured ham processing environments.