Person: Fernández Ruiz, Virginia
Universidad Complutense de Madrid
Faculty / Institute
Nutrición y Ciencia de los Alimentos
Nutrición y Bromatología
Now showing 1 - 10 of 16
PublicationGeneración de recursos educativos innovadores para la docencia virtual en industrias alimentarias(2021-06) García Lacarra, Teresa; Álvarez Torrellas, Silvia; Cámara Hurtado, María de la Montaña; Fernández Jiménez, Judit; Fernández Ruiz, Virginia; Moreno Conde, Helena; Pérez-Olleros Conde, María Lourdes; García García, AinaDocencia Interdisciplinar en Industrias Alimentarias es una asignatura optativa eminentemente práctica, que se cursa en el último semestre del Grado en Ciencia y Tecnología de los Alimentos (CYTA). Tiene un carácter transversal y multidisciplinar, con el que se pretende acercar a los estudiantes a su inminente realidad profesional. Con este proyecto, el equipo innovador proponía desarrollar una serie de materiales didácticos y estrategias docentes que permitan complementar y/o virtualizar las visitas a las industrias alimentarias, que constituyen una actividad docente esencial en la asignatura Docencia Interdisciplinar en Industrias Alimentarias, en una situación sanitaria que hace difícil el acceso a las instalaciones de las empresas. PublicationAutoevaluación formativa en inglés mediante la utilización de plataformas abiertas online de aplicación pluridisciplinar(2017-06-29) Fernández Ruiz, Virginia; Romero Aguilera, Fátima; Morales Gómez, Patricia; Sánchez Mata, María de Cortés; Cámara Hurtado, María de la Montaña; Cordoba Diaz, Damian; Cordoba Diaz, Manuel; Girbés Juán, Tomas; Jimenez López, Pilar; Chaya Romero, Carolina; Urosa Sanz, Belén; Muñoz San Roque, Isabel PublicationNutritional and Phytochemical Composition of MediterraneanWild Vegetables after Culinary Treatment(MDPI, 2020-11-28) García Herrera, Patricia; Morales Gómez, Patricia; Montaña Cámara, Montaña; Fernández Ruiz, Virginia; Tardío, Javier; Sánchez Mata, María CortesStudies are scarce on the nutritional and phytochemical composition of wild edible Mediterranean plants after culinary processing. This work provides the nutritional composition after culinary treatment (including dietary fiber and mineral composition) and bioactive compounds (folates, vitamin C and organic acids) of wild Rumex pulcher L., Silene vulgaris (Moench) Garcke. leaves, and wild Asparagus acutifolius L., Bryonia dioica Jacq., Humulus lupulus L., Tamus communis L. young shoots. Shoots better preserved their nutrients than leaves, due to their different tissue structure. Fresh and cooked wild greens present high dietary fiber values, and remained at remarkable levels after boiling. Na, K, Mg and Zn were lost in about 50% due to culinary processing, while Ca, Cu, Fe and Mn were more stable. Boiled leaves of S. vulgaris remained as a good Mn source. A portion of 100 g of most of the cooked analyzed species could cover a relevant percentage of the daily requirement of folates (R. pulcher and A. acutifolius providing more than 80%) and vitamin C (T. communis and A. acutifolius providing more than 35%). PublicationDurum and Bread Wheat Flours. Preliminary Mineral Characterization and Its Potential Health Claims(MDPI, 2021-05-08) Ciudad Mulero, María; Matallana González, María Cruz; Callejo, Mª Jesús; Carrillo, José M.; Morales Gómez, Patricia; Fernández Ruiz, VirginiaWheat is one of the most important cereals in terms of its role in the human diet. The distribution of the nutrients in wheat grains depends largely on their morphology, the bran fraction being the richest in minerals, thus developing important functions related to human health. The main purpose of this study was to point out the potential nutritional and health claims related to the mineral composition based on the current European legislation in order to valorize the interesting wheat varieties traditionally consumed in Spain. The mineral composition (microelements: Fe, Cu, Mn, and Zn; and macrolements: Ca, Mg, Na, and K) were evaluated in different milling fractions (white flour, whole grain flour, and bran fraction) of 4 wheat varieties of durum (Triticum turgidum ssp. durum Linnaeus) and bread (Triticum aestivum Linnaeus) wheat. As expected, the mineral concentration was higher in the case of bran and whole grain flour, K and Mg being the principal minerals found. A difference between wheat genotype and harvesting year have been found. Moreover, regarding these preliminary results, some samples analysed in the present study met the conditions of use of different approved health claims that could support the possibility to consider wheat flours, especially whole grain flour and bran fraction as functional foods, but some did not. PublicationGeneración de materiales gráficos para el aprendizaje sobre el etiquetado de los alimentos, a través de la metología ApS(2021-03-20) Sánchez Mata, María de Cortes; Cámara Hurtado, María de la Montaña; Fernández Ruiz, Virginia; Morales Gómez, Patricia; Matallana González, María Cruz; Pérez Rodríguez, María Luisa; García Herrera, Patricia; Cámara Hurtado, Rosa María; Dorta Pérez, Eva; Ciudad Mulero, María; Alonso Estéban, José Ignacio; Domínguez Díaz, Laura PublicationExtrusion Cooking Effect on Carbohydrate Fraction in Novel Gluten-Free Flours Based on Chickpea and Rice(MPDI, 2022-02-08) Ciudad Mulero, María; Niño Vega, Erika; García Herrera, Patricia; Pedrosa, Mercedes M.; Arribas, Claudia; Berrios, José De J.; Cámara Hurtado, Montaña; Fernández Ruiz, Virginia; Morales Gómez, PatriciaExtrusion cooking allows the development of value-added products from pulses, such as gluten-free snacks with added functional properties. The main objective of this study was to evaluate the changes induced by the extrusion process on the carbohydrate fraction (total carbohydrates, soluble sugars and oligosaccharides, dietary fiber, and arabinoxylans) of novel flour formulations based on chickpeas and rice enriched with different dietary fiber sources. Moreover, the influence of the addition of fiber-rich ingredients, such as Fibersol® and passion fruit, on the analyzed compounds was also evaluated. Sucrose was the main soluble sugar found in analyzed formulations, and raffinose was the prevalent oligosaccharide, followed by stachyose. The content of total α-galactosides tended to be higher after extrusion cooking. As a consequence of the extrusion treatment, the content of total and soluble dietary fiber was statistically increased in most of the analyzed samples. In general, no significant changes were observed in total arabinoxylan content as a consequence of the extrusion process, while the content of water-soluble arabinoxylans was significantly increased in extruded formulations. It was observed that the content of total available carbohydrates, stachyose, and water-soluble arabinoxylans were significantly influenced by the addition of passion fruit, Fibersol®, and both. The incorporation of these ingredients in gluten-free formulations based on chickpeas and rice allows one to obtain suitable functional formulations for the development of innovative, gluten-free, extruded snack-type products, which could be an interesting alternative for people with celiac disease. PublicationDiseño e implantación de un sistema pluridisciplinar de autoevaluación formativa en inglés mediante la utilización de plataformas abiertas online(2018-06-30) Cordoba Diaz, Manuel; Córdoba Díaz, Damián; Sánchez Mata, Maria de Cortes; Cámara Hurtado, María de la Montaña; Morales Gómez, Patricia; Fernández Ruiz, Virginia; Siljestrom Galache, Patricia; Regalado Reyes, Crsitina; Girbés Juan, Tomás; Jimenez López, Pilar PublicationPotential Health Claims of Durum and Bread Wheat Flours as Functional Ingredients(MDPI, 2020-02-17) Ciudad Mulero, María; Barros, Lillian; Fernandes, Ângela; Ferreira, Isabel C.F.R.; Callejo, Mª Jesús; Matallana González, María Cruz; Fernández Ruiz, Virginia; Morales Gómez, Patricia; Carrillo Becerril, José MaríaWheat is an important cereal with a key role in human nutrition. In this study, dietary fiber (DF) and arabinoxylans of different durum (Triticum turgidum ssp. Durum L.) and bread (Triticum aestivum L.) wheat flours were analyzed in order to point out their potential nutritional and health claims allege according to the current European regulation (Regulation (EU) No 432/2012). Moreover, other bioactive compounds (phenolics and tocopherols) were quantified as a first approach to their phytochemical composition in the analyzed wheat varieties. DF was analyzed following AOAC enzymatic-gravimetric methods; arabinoxylans and total phenols were quantified by colorimetric methods; tocopherols were determined by HPLC; antioxidant activity was evaluated using three different in vitro assays. Insoluble DF was the prevailing fraction in all analyzed samples. Water extractable arabinoxylans were higher in durum wheat flours. Whole flours contained higher total phenolics compounds. Alpha-tocopherol was the major isoform. Whole flours showed higher antioxidant properties. According to the obtained results, it is possible to allege all approved health claims referred to wheat, since all analyzed samples, especially whole flour and bran fraction, showed potential health benefits, as functional ingredients or functional foods, related with their phytochemical composition. PublicationGeneración de recursos audiovisuales español/inglés en abierto para el aprendizaje sobre el análisis sensorial de los alimentos como herramienta para la educación en una alimentación saludable, a través de la metodología APS(2022) Fernández Ruiz, Virginia; Cámara Hurtado, Montaña; Matallana González, Mª Cruz; Sánchez Mata, María de Cortes; Morales Gómez, Patricia; Cámara Hurtado, Rosa María; García Herrera, Patricia; Ciudad Mulero, María; Domínguez Díaz, Laura; Niño Vega, Erika PublicationA Review of the Role of Micronutrients and Bioactive Compounds on Immune System Supporting to Fight against the COVID-19 Disease(MDPI, 2021-05-14) Cámara Hurtado, María de la Montaña; Sánchez Mata, María de Cortes; Fernández Ruiz, Virginia; Cebadera Miranda, María Elena; Domínguez Díaz, LauraMicronutrients are critical for an adequate function of the immune system and play a vital role in promoting health and nutritional well-being. The present work is aimed at reviewing (1) the role of micronutrients in helping the immune system to fight against the COVID-19 disease through the diet with food or food supplements and (2) the potential use of food health claims regarding immune function according to the European Food Safety Authority (EFSA) requirements. Till date, there are some health claims authorized by the European Commission that refer to the role of certain essential nutrients (vitamins B6 , B9 , B12, A, D, C, and Cu, Fe, Se) to contribute to the proper functioning of the immune system. Vitamins D, C, Zn, and Se, have been thoroughly studied as a strategy to improve the immune system to fight against COVID-19 disease. From all the micronutrients, Vitamin D is the one with more scientific evidence suggesting positive effects against COVID-19 disease as it is linked to a reduction of infection rates, as well as an improved outcomes in patients. To validate scientific evidence, different clinical trials are ongoing currently, with promising preliminary results although inconclusive yet.