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Horses have inhabited Iberia (present-day Spain and Portugal) since the Middle Pleistocene, shaping a complex history in the region. Iberia has been proposed as a potential domestication centre and is renowned for producing world-class bloodlines. Here, we generate genome-wide sequence data from 87 ancient horse specimens (median coverage = 0.97X) from Iberia and the broader Mediterranean to reconstruct their genetic history over the last similar to 26,000 years. Here, we report that wild horses of the divergent IBE lineage inhabited Iberia from the Late Pleistocene, while domesticated DOM2 horses, native from the Pontic-Caspian steppes, already arrived similar to 1850 BCE. Admixture dating suggests breeding practices involving continued wild restocking until at least similar to 350 BCE, with IBE disappearing shortly after. Patterns of genetic affinity highlight the far-reaching influence of Iberian bloodlines across Europe and north Africa during the Iron Age and Antiquity, with continued impact extending thereafter, particularly during the colonization of the Americas.

The chromatographic method in combination with a Partial Least Squares (type PLS-1) chemometric tool was developed to analyse simultaneously the carotenoid compounds, lutein and zeaxanthin. Both analytes appear together in the same chromatographic peak. Different calibration matrices were done using the absorbance spectra, obtained in the peak apex. The method was successfully applied to plant material such as cabbage, broccoli, red pepper, yellow pepper, and green pepper. The higher content of lutein was found in the green leafy vegetables such as broccoli and cabbage. On the other hand, zeaxanthin was only found in pepper, with the highest concentration having been found in red pepper.

Este artículo de revisión aborda la fermentación de vegetales desde un punto de vista microbiológico y tecnológico, con un énfasis particular en el potencial de las bacterias ácido-lácticas para llevar a cabo estas transformaciones. También cubre el espectro de alimentos vegetales fermentados tradicionales y emergentes. La fermentación con bacterias ácido-lácticas representa una estrategia accesible y adecuada para aumentar el consumo diario de legumbres y vegetales. A menudo, la fermentación láctica se realiza de manera espontánea siguiendo protocolos firmemente arraigados en la cultura y tradiciones de diferentes países del mundo. Los productos vegetales fermentados son microbiológicamente seguros, nutritivos y tienen características sensoriales agradables, y algunos de ellos pueden almacenarse durante largos períodos sin refrigeración. La fermentación controlada con bacterias ácido-lácticas seleccionadas es una alternativa prometedora para garantizar productos de alta calidad desde un punto de vista nutricional y organoléptico, con beneficios para la salud del consumidor. Los avances recientes en genómica y ecología microbiana molecular predicen un futuro prometedor para su aplicación en la fermentación de plantas. Sin embargo, es necesario promover enfoques moleculares para estudiar la composición de la microbiota, seleccionar iniciadores dirigidos a diferentes legumbres y vegetales, generar productos con propiedades nutricionales superiores a las actualmente disponibles e incorporar vegetales no tradicionales.

The aim of this research was to apply an electronic device as indirect predictive technology to evaluate toxic chemical compounds in roasted espresso coffee. Fresh coffee beans were subjected to different thermal treatments and analyzed to determine volatile organic compounds, content of acrylamide and 5-hydroxymethylfurfural, sensory characteristics and electronic nose data. In total, 70 different volatile compounds were detected and grouped into 15 chemical families. The greatest percentage of these compounds were furans, pyrazines, pyridines and aldehydes. The positive aroma detected had the intensity of coffee odor and a roasted aroma, whereas the negative aroma was related to a burnt smell. A linear relationship between the toxic substances and the sensory defect was established. A high sensory defect implied a lower content of acrylamide and a higher content of 5-hydroxymethylfurfural. Finally, electronic signals were also correlated with the sensory defect. This relationship allowed us to predict the presence of these contaminants in the roasted coffee beverage with an indirect method by using this electronic device. Thus, this device may be useful to indirectly evaluate the chemical contaminants in coffee beverages according to their sensory characteristics.

This study aimed to examine the prebiotic effect of Carao (Cassia grandis) pulp powder on the probiotic characteristics of Lactobacillus acidophilus regarding the viability, enzymatic activity, lysozyme resistance, bile and acid tolerances, and tolerance to gastric juices. Carao powder was used at 0% (control), 1%, 2%, and 3% (w/v). Acid and lysozyme tolerance were determined at 0, 30, 60, 90, and 120 min of incubation, whereas bile tolerance was analyzed at 0, 4, and 8 h. The gastric juice tolerance was determined at pH 2, 3, 4, 5, and 7 during 0 and 30 min of incubation. The protease was evaluated at 0, 12, and 24 h of incubation. The bacterial viability experiment was carried out for 10 h, taking readings every hour. Low-acidity conditions were used, and no significant differences were found between the control and the different Carao concentrations added to the L. acidophilus viability study. The Carao samples at 2% and 3% had significantly (p < 0.05) higher counts for bile and lysozyme resistance and higher protease activity when compared to control samples. On the other hand, Carao addition did not impact bacterial viability, acid tolerance, and gastric juice resistance. Thus, Carao pulp powder at different concentrations could act as a prebiotic source to enhance the development of L. acidophilus during gastrointestinal digestion.

The aim of this work is to discriminate between the volatile org9anic compound (VOC) characteristics of different qualities of green coffee beans (Coffea arabica) using two analysis approaches to classify the fresh product. High-quality coffee presented the highest values for positive attributes, the highest of which being fruity, herbal, and sweet. Low-quality samples showed negative attributes related to roasted, smoky, and abnormal fermentation. Alcohols and aromatic compounds were most abundant in the high-quality samples, while carboxylic acids, pyrazines, and pyridines were most abundant in the samples of low quality. The VOCs with positive attributes were phenylethyl alcohol, nonanal and 2-methyl-propanoic acid, and octyl ester, while those with negative attributes were pyridine, octanoic acid, and dimethyl sulfide. The aroma quality of fresh coffee beans was also discriminated using E-nose instruments. The PLS-DA model obtained from the E-nose data was able to classify the different qualities of green coffee beans and explained 96.9% of the total variance. A PLS chemometric approach was evaluated for quantifying the fruity aroma of the green coffee beans, obtaining an R 2 P of 0.88. Thus, it can be concluded that the E-nose represents an accurate, inexpensive, and non-destructive device for discriminating between different coffee qualities during processing.

This research was funded by the Junta de Extremadura (ref. GR21121–AGA008), the European Regional Development Fund (FEDER), University National of Agriculture (Honduras) (Ref. C-DSIP-008-2023-UNAG), and USDA Hatch funds LAB94511.

Carao (Cassia grandis) is an America native plant characterized by its high iron content. This particular property allows its use as a natural additive to fix the black colour in California-style black olives, while masking its unpleasant aroma by stuffing olives with flavoured hydrocolloid. The tasting panel evaluated olives filled with unflavoured hydrocolloid with a fruity aroma, classified them as an extra category. Olives with the Carao addition presented a positive aroma, but also showed negative sensory attributes such as cheese, fermented and metallic flavours/aromas. The aroma of lyophilized Carao was better than the fresh one. The ‘Mojo picón’ aroma masked defective olives, allowing their classification from the second to the first commercial category. The volatile compounds belonged to the following families: terpenes, hydrocarbons, and oxygenated compounds, while the minor ones were alcohols and acid derivatives. The main volatile compounds identified were dialyl disulphide and 3-methyl-butanoic acid; among the minor ones were 2,4-dimethyl-hexane and dimethyl-silanediol and nonanal. Addition of fresh Carao increased the unpleasant aroma provoked by 3-methyl-butanoic acid, 2-methyl-butanoic acid and (E)-2-Decenal. Finally, an electronic device was able to discriminate these aromas and the results obtained agreed with those of the tasting panel and the volatile compounds.

Valencian paella is a world-famous dish that is originally from the Valencia Spanish region, in which rice is the basic ingredient along with others such as extra virgin olive oil, vegetables, seafood and/or meat. During the cooking process, the paella rice suffers a loss of moisture and the socarrat is formed, being crunchy and brown in color. The objective of this work was to evaluate the aromas generated during the formation of socarrat in paella rice (P) by an electronic nose (E-nose), discriminating against the aromatic profile of white rice (WR), and validate it with sensory analysis and gas chromatography. The results of the sensory analysis showed a decrease in positive fruity and sweet aromas of some volatile compounds such as hexanal and nonanal, among others, and an increase in roasted aromas due to the appearance of furans and furanones compounds, which is probably associated with socarrat formation. The acrylamide content increased by 33.8–48.3% as the intensity of the thermal treatment rose. The higher value of acrylamide (179.5 ng g−1) was achieved in P. The E-nose was sensitive to changes in the aromatic profile, and the PCA analysis explained 85.7% and 91.6% of the variance for WR and P, respectively. Furthermore, a strong clustering in the thermal treatments was observed, which is related to the composition of volatile compounds.

This research was funded by the Junta de Extremadura (ref. GR21121-AGA008) and the Europea Regional Development Fund (FEDER). We also thank to Telenatura EBT, SL. company for its technological and financial support in this publication.