{"id":88306,"date":"2021-11-05T10:27:51","date_gmt":"2021-11-05T09:27:51","guid":{"rendered":"https:\/\/ibecbarcelona.eu\/?p=88306"},"modified":"2021-11-05T11:46:27","modified_gmt":"2021-11-05T10:46:27","slug":"olfacte-artificial-per-controlar-la-qualitat-dels-aliments","status":"publish","type":"post","link":"https:\/\/ibecbarcelona.eu\/ca\/olfacte-artificial-per-controlar-la-qualitat-dels-aliments\/","title":{"rendered":"Olfacte artificial per controlar la qualitat dels aliments"},"content":{"rendered":"

L’aroma dels aliments \u00e9s un dels principals indicadors de la seva qualitat i pot proporcionar informaci\u00f3 sobre les etapes de la seva producci\u00f3. L’an\u00e0lisi de les aromes mitjan\u00e7ant t\u00e8cniques modernes ofereix alternatives a l’avaluaci\u00f3 humana, i \u00e9s una eina robusta i fiable per a la detecci\u00f3 de fraus, com passa amb certa freq\u00fc\u00e8ncia al mercat del pernil ib\u00e8ric, oli d’oliva, mel o vins.<\/span>\u00a0<\/span><\/p>\n

Una de les t\u00e8cniques m\u00e9s potents i prometedores en el camp de la caracteritzaci\u00f3 d’aromes en aliments \u00e9s la cromatografia de gasos-espectrometria de mobilitat i\u00f2nica (sigles en angl\u00e8s: GC-IMS), i \u00e9s r\u00e0pida, efectiva, econ\u00f2mica i f\u00e0cil de transportar. Tot i els seus m\u00faltiples avantatges, l’an\u00e0lisi de les dades en cru generades amb aquesta metodologia \u00e9s altament complexa, cosa que acaba dificultant i limitant-ne la utilitzaci\u00f3.<\/span>\u00a0<\/span><\/p>\n

\"\"
Grup de Processament de Senyals i Informaci\u00f3 per a Sistemes de Sensors de l’IBEC.<\/figcaption><\/figure>\n

Ara, investigadors liderats pel Dr. Santiago Marco, cap de l’investigador principal al grup de\u00a0<\/span>Processament de Senyals i Informaci\u00f3 per a Sistemes de Sensors<\/span><\/a>\u00a0de l’IBEC i professor de la Universitat de Barcelona (UB), juntament amb investigadors de la Universitat de C\u00f2rdova liderats per la Dra.\u00a0<\/span>Lourdes\u00a0Arce<\/span><\/a>,\u00a0<\/span>han desenvolupat nous procediments per a l’an\u00e0lisi de dades GC-IMS d’aromes\u00a0en aliments, obrint la possibilitat de construir analitzadors a mida per verificar la qualitat i l’autenticitat de productes alimentaris d’alt valor.<\/span><\/b>\u00a0<\/span><\/p>\n

En aquest treball, recentment publicat a la revista\u00a0<\/span>Sensors<\/span><\/i><\/a>, els investigadors presenten una metodologia que va des del processament de les dades en cru fins a la caracteritzaci\u00f3 final de la mostra, i per a la seva validaci\u00f3 han estat capaces de predir el r\u00e8gim alimentari de porcs (glans o pinso) en mostres de pernil ib\u00e8ric.<\/span>\u00a0<\/span><\/p>\n

Una nova metodologia que facilita la interpretaci\u00f3 de les dades<\/span><\/span>\u00a0<\/span> <\/strong><\/h2>\n
\"\"
Grup AGR-287, Universitat de C\u00f2rdova<\/figcaption><\/figure>\n

Actualment, a la ind\u00fastria de l’alimentaci\u00f3, l’an\u00e0lisi d’aromes es fa principalment a trav\u00e9s de panells humans, amb experts entrenats en la identificaci\u00f3 i classificaci\u00f3 de determinades caracter\u00edstiques arom\u00e0tiques. No obstant aix\u00f2, \u00e9s una metodologia cara i altament subjectiva, cosa que dificulta la reproductibilitat i fiabilitat dels resultats.<\/span>
\n<\/span>Una alternativa \u00e9s la utilitzaci\u00f3 d\u2019instruments i metodologies que analitzen la composici\u00f3 qu\u00edmica de la mostra proporcionant informaci\u00f3 detallada i segura d\u2019una aroma.\u00a0<\/span><\/p>\n

Com que \u00e9s una t\u00e8cnica hibrida, la GC-IMS aporta molts avantatges, per\u00f2 tamb\u00e9 genera dades complexes contenint milers de senyals que requereixen un extens\u00a0preprocessament\u00a0i una extracci\u00f3 d’informaci\u00f3 sofisticada amb relaci\u00f3 a les caracter\u00edstiques de les aromes.<\/span>\u00a0<\/span><\/p>\n

\u00c9s per aix\u00f2 que els investigadors i enginyers proposen ara un flux de treball complet, que va des de l’an\u00e0lisi de les mostres (mostreig i protocol GC-IMS) fins a la interpretaci\u00f3 de les dades (preprocessament\u00a0de dades i intel\u00b7lig\u00e8ncia artificial), millorant tant la qualitat de les dades com la detecci\u00f3 final dels compostos vol\u00e0tils.<\/span>\u00a0<\/span><\/p>\n

En aquest treball hem desenvolupat nous procediments que sistematitzen, faciliten i optimitzen la interpretaci\u00f3 de resultats de mostres analitzades per GC-IMS, sense perdre la precisi\u00f3 i els avantatges de la t\u00e8cnica<\/span><\/span>.\u00a0<\/strong><\/p>\n

Santi Marco, investigador principal de l’IBEC i professor de la UB<\/span><\/span><\/strong>\u00a0<\/span><\/p>\n<\/blockquote>\n

 <\/p>\n

Aplicant la nostra nova manera d’abordar el tractament de les dades obtingudes de les an\u00e0lisis fetes amb GC-IMS, hem identificat amb \u00e8xit mostres de pernil que provenen de porcs 100% ib\u00e8rics i saber si els porcs havien estat alimentats amb glans o amb pinso<\/span><\/span>.<\/strong><\/p>\n

Lourdes\u00a0<\/span>Arce<\/span>, Universitat de C\u00f2rdova<\/span><\/span>\u00a0<\/span><\/strong><\/p>\n<\/blockquote>\n

\u00a0<\/span><\/p>\n

Article de refer\u00e8ncia: <\/strong>Rafael Freire, Luis\u00a0Fernandez, Celia\u00a0Mallafr\u00e9-Muro, Andr\u00e9s Mart\u00edn-G\u00f3mez, Francisco Madrid-Gambin, Luciana Oliveira, Antonio Pardo, Lourdes Arce, Santiago Marco.\u00a0<\/span>Full Workflows for the Analysis of Gas Chromatography\u2014Ion Mobility Spectrometry in\u00a0Foodomics: Application to the Analysis of Iberian Ham Aroma<\/span><\/a>. Sensors, 2021, 21, 6156.<\/span>\u00a0<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Investigadors de l’Institut de Bioenginyeria de Catalunya (IBEC) en col\u00b7laboraci\u00f3 amb la Universitat de C\u00f2rdova, han publicat recentment un estudi on desenvolupen protocols que optimitzen la utilitzaci\u00f3 d’una t\u00e8cnica capa\u00e7 d’analitzar, en l\u2019\u00e0mbit molecular, les subst\u00e0ncies presents a l’aroma d\u2019aliments, aconseguint diferenciar mostres de pernil de porc ib\u00e8ric alimentat amb gla o amb pinso. Aquest nou enfocament, que utilitza intel\u00b7lig\u00e8ncia artificial per analitzar les dades, simplificar\u00e0 l’an\u00e0lisi d’aromes, i les dades generades es podran utilitzar per determinar la tra\u00e7abilitat i la qualitat dels aliments, i lluitar contra el frau.<\/h3>\n","protected":false},"author":4,"featured_media":74901,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[96],"tags":[1118],"post_formats":[],"class_list":["post-88306","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-noticies-de-recerca","tag-santiago-marco-ca"],"yoast_head":"\nOlfacte artificial per controlar la qualitat dels aliments - Institute for Bioengineering of Catalonia<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ibecbarcelona.eu\/ca\/olfacte-artificial-per-controlar-la-qualitat-dels-aliments\/\" \/>\n<meta property=\"og:locale\" content=\"ca_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Olfacte artificial per controlar la qualitat dels aliments - Institute for Bioengineering of Catalonia\" \/>\n<meta property=\"og:description\" content=\"Investigadors de l'Institut de Bioenginyeria de Catalunya (IBEC) en col\u00b7laboraci\u00f3 amb la Universitat de C\u00f2rdova, han publicat recentment un estudi on desenvolupen protocols que optimitzen la utilitzaci\u00f3 d'una t\u00e8cnica capa\u00e7 d'analitzar, en l\u2019\u00e0mbit molecular, les subst\u00e0ncies presents a l'aroma d\u2019aliments, aconseguint diferenciar mostres de pernil de porc ib\u00e8ric alimentat amb gla o amb pinso. 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