{"id":88303,"date":"2021-11-05T10:27:51","date_gmt":"2021-11-05T09:27:51","guid":{"rendered":"https:\/\/ibecbarcelona.eu\/?p=88303"},"modified":"2021-11-15T12:34:44","modified_gmt":"2021-11-15T11:34:44","slug":"olfato-artificial-para-controlar-la-calidad-de-los-alimentos","status":"publish","type":"post","link":"https:\/\/ibecbarcelona.eu\/es\/olfato-artificial-para-controlar-la-calidad-de-los-alimentos\/","title":{"rendered":"Olfato artificial para controlar la calidad de los alimentos"},"content":{"rendered":"

El aroma de los alimentos es uno de los principales indicadores de su calidad\u00a0y puede proporcionar adem\u00e1s\u00a0informaci\u00f3n sobre\u00a0las etapas de su producci\u00f3n. El an\u00e1lisis de los aromas\u00a0mediante t\u00e9cnicas modernas\u00a0ofrece alternativas a la evaluaci\u00f3n humana, y\u00a0es una herramienta robusta y fiable para la detecci\u00f3n de fraudes, como ocurren con cierta frecuencia en el mercado del jam\u00f3n ib\u00e9rico, aceite de oliva, miel o vinos.\u00a0<\/span>\u00a0<\/span><\/p>\n

Una de las\u00a0t\u00e9cnicas\u00a0m\u00e1s potentes\u00a0y prometedoras\u00a0en el campo de la caracterizaci\u00f3n de aromas en alimentos\u00a0es la\u00a0cromatograf\u00eda de gases-espectrometr\u00eda\u00a0de movilidad i\u00f3nica\u00a0(siglas en ingl\u00e9s:\u00a0GC-IMS), siendo r\u00e1pida, efectiva, econ\u00f3mica y f\u00e1cil de transportar.\u00a0A pesar de\u00a0sus m\u00faltiples ventajas, el an\u00e1lisis de los datos en crudo generados con esta metodolog\u00eda es altamente complejo, lo que\u00a0acaba dificultando y limitando\u00a0su utilizaci\u00f3n.\u00a0<\/span>\u00a0<\/span><\/p>\n

\"\"
Grupo\u00a0de\u00a0Procesamiento de Se\u00f1ales e Informaci\u00f3n para Sistemas de Sensores\u00a0del IBEC.<\/figcaption><\/figure>\n

Ahora, investigadores liderados por el Dr. Santiago Marco, i<\/span>nvestigador principal en el\u00a0<\/span>grupo<\/span>\u00a0de<\/span>\u00a0<\/span>Procesamiento de Se\u00f1ales e Informaci\u00f3n para Sistemas de Sensores<\/span><\/a>\u00a0del IBEC<\/span>\u00a0y profesor de la\u00a0<\/span>Unviversidad<\/span>\u00a0de Barcelona (UB)<\/span>,\u00a0junto\u00a0con investigadores de la Universidad de C\u00f3rdoba liderados por la\u00a0<\/span>Dra.\u00a0<\/span>Lourdes Arce<\/span><\/a>,\u00a0<\/span>han desarrollado nuevos procedimientos para el an\u00e1lisis de datos GC-IMS de aromas en alimentos, abriendo la posibilidad de construir analizadores a medida para verificar la calidad y autenticidad de productos alimenticios de alto valor.<\/span><\/b>\u00a0<\/span><\/p>\n

En este trabajo, recientemente publicado en la revista\u00a0<\/span>Sensors<\/span><\/i><\/a>,\u00a0los investigadores\u00a0presentan\u00a0una metodolog\u00eda que va desde el\u00a0procesamiento\u00a0de los datos en crudo hasta la caracterizaci\u00f3n final de la muestra, y para su validaci\u00f3n han\u00a0sido capaces de predecir el\u00a0r\u00e9gimen\u00a0alimenticio de cerdos (bellotas o pienso) en muestras de jam\u00f3n ib\u00e9rico.<\/span>\u00a0<\/span><\/p>\n

Una\u00a0<\/span>nueva metodolog\u00eda que facilita la interpretaci\u00f3n de<\/span>\u00a0los datos<\/span><\/span>\u00a0<\/span> <\/strong><\/h2>\n
\"\"
Grupo AGR-287, Universidad de C\u00f3rdoba<\/figcaption><\/figure>\n

Actualmente, en la industria\u00a0<\/span>de la alimentaci\u00f3n<\/span>, el an\u00e1lisis de aromas se hace principalmente a trav\u00e9s de paneles humanos, con expertos entrenados en la identificaci\u00f3n y clasificaci\u00f3n de determinadas caracter\u00edsticas arom\u00e1ticas. Sin embargo, es una metodolog\u00eda cara y altamente subjetiva, lo que dificulta la reproducibilidad y fiabilidad de los resultados.\u00a0<\/span><\/span> Una alternativa es la utilizaci\u00f3n de instrumentos y metodolog\u00edas que analizan la composici\u00f3n qu\u00edmica de la muestra proporcionando informaci\u00f3n detallada y\u00a0<\/span>segura<\/span>\u00a0de un aroma.<\/span><\/span><\/span><\/p>\n

Por ser una t\u00e9cnica hibrida, l<\/span>a\u00a0<\/span>G<\/span>C<\/span>-IMS<\/span>\u00a0aporta\u00a0<\/span>muchas\u00a0<\/span>ventajas,<\/span>\u00a0pero tambi\u00e9n genera datos\u00a0<\/span>complejos\u00a0<\/span>conteniendo<\/span>\u00a0miles de se\u00f1ales que requieren un extenso\u00a0<\/span>preprocesamiento<\/span>\u00a0y una extracci\u00f3n de\u00a0<\/span>informaci\u00f3n<\/span>\u00a0sofisticada\u00a0<\/span>con relaci\u00f3n a<\/span>\u00a0las\u00a0<\/span>caracter\u00edsticas<\/span>\u00a0de<\/span>\u00a0los aromas.\u00a0<\/span><\/span>\u00a0<\/span><\/p>\n

Es por ello\u00a0<\/span>que<\/span>\u00a0los investigadores e ingenieros proponen<\/span>\u00a0ahora<\/span>\u00a0un flujo de trabajo completo, que va desde el an\u00e1lisis de las muestras (muestreo y protocolo GC-IMS) hasta la interpretaci\u00f3n de los datos (preprocesamiento de datos e inteligencia artificial), mejorando tanto la calidad de los datos como la detecci\u00f3n final de los compuestos vol\u00e1tiles.<\/span><\/span>\u00a0<\/span><\/p>\n

En este trabajo hemos desarrollado nuevos procedimientos que sistematizan, facilitan y optimizan la interpretaci\u00f3n de resultados de muestras analizadas por G<\/span>C<\/span>-IMS, sin perder la precisi\u00f3n y ventajas de la t\u00e9cnica<\/span>.\u00a0<\/strong><\/p>\n

Santi Marco, investigador principal en el IBEC y profesor de la UB<\/strong><\/p>\n<\/blockquote>\n

 <\/p>\n

Aplicando nuestra nueva manera de abordar\u00a0<\/span>el tratamiento de los datos obtenidos de los an\u00e1lisis hechos con<\/span>\u00a0GC-IMS, hemos\u00a0<\/span>identificado<\/span>\u00a0con \u00e9xito muestras de jam\u00f3n\u00a0<\/span>que provienen de cerdos 100%\u00a0<\/span>ib\u00e9rico<\/span>s<\/span>\u00a0y saber si los cerdos hab\u00edan sido alimentados con bellotas o con pienso<\/span>.<\/strong><\/p>\n

Lourdes Arce, Universidad de C\u00f3rdoba<\/strong><\/p>\n<\/blockquote>\n

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

Art\u00edculo de referencia: <\/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":"

Investigadores del Instituto de Bioingenier\u00eda de Catalu\u00f1a (IBEC) en colaboraci\u00f3n con la Universidad de C\u00f3rdoba, han publicado recientemente un estudio en el que desarrollan protocolos que optimizan la utilizaci\u00f3n de una t\u00e9cnica capaz de analizar, a nivel molecular, las sustancias presentes en el aroma de alimentos, logrando diferenciar muestras de jam\u00f3n de cerdos ib\u00e9ricos alimentados con bellota o con pienso. Este nuevo enfoque, que utiliza inteligencia artificial para analizar los datos, simplificar\u00e1 el an\u00e1lisis de aromas, y los datos generados se podr\u00e1n utilizar para determinar la trazabilidad y calidad de los alimentos, y luchar contra el fraude. <\/h3>\n","protected":false},"author":4,"featured_media":74900,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[97],"tags":[1119],"post_formats":[],"class_list":["post-88303","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-noticias-de-investigacion","tag-santiago-marco-es"],"yoast_head":"\nOlfato artificial para controlar la calidad de los alimentos - 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\/es\/olfato-artificial-para-controlar-la-calidad-de-los-alimentos\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Olfato artificial para controlar la calidad de los alimentos - Institute for Bioengineering of Catalonia\" \/>\n<meta property=\"og:description\" content=\"Investigadores del Instituto de Bioingenier\u00eda de Catalu\u00f1a (IBEC) en colaboraci\u00f3n con la Universidad de C\u00f3rdoba, han publicado recientemente un estudio en el que desarrollan protocolos que optimizan la utilizaci\u00f3n de una t\u00e9cnica capaz de analizar, a nivel molecular, las sustancias presentes en el aroma de alimentos, logrando diferenciar muestras de jam\u00f3n de cerdos ib\u00e9ricos alimentados con bellota o con pienso. 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