https://hdl.handle.net/10259/5827 Tue, 03 Nov 2026 15:45:05 GMT 2026-11-03T15:45:05Z https://hdl.handle.net/10259/12318 Development, Nutritional, and Sensory Characterisation of Whey–Hemp Hybrid High-Protein Bars Pratto Burgos, Martín; Ortega Heras, Miriam; Castillo, María Dolores del; Gómez Bastida, Inmaculada; Cozzano, Sonia This study evaluated the feasibility of developing hybrid high-protein bars through the partial replacement of whey protein with hempseeds. Three formulations with increasing hempseed-to-whey ratios (50/50, 60/40 and 75/25) were compared with a hempseed-free control. Proximate composition, dietary fibre, amino acid composition, and predicted protein-quality indices were determined. The fatty acid composition of the bars was estimated from the analysed ingredient profiles. Sensory characteristics were assessed using Flash Profile. Protein content decreased from 42.02 g/100 g in the control to 35.19 g/100 g in the 75/25 bar while meeting the “high protein” claim, with essential amino acids above the FAO adult reference pattern. Dietary fibre increased from 3.95 to 9.03 g/100 g and total fat from 25.97 to 33.78 g/100 g. The estimated proportion of saturated fatty acids decreased from 19.1% to 13.7%, whereas polyunsaturated fatty acids increased from 23.3% to 54.7%. Sensory analysis differentiated the formulations: the control was predominantly associated with chocolate-related attributes, whereas the hybrid bars showed more pronounced vegetal and textural attributes. The results support the feasibility of nutritionally differentiated high-protein bars by combining whey protein, hempseeds, and peanut butter, although changes should be interpreted as the outcome of the overall reformulation. Wed, 28 Oct 2026 00:00:00 GMT https://hdl.handle.net/10259/12318 2026-10-28T00:00:00Z https://hdl.handle.net/10259/12288 Dataset of the work “Development, nutritional and sensory characterisation of whey–hemp hybrid high-protein bars” Pratto Burgos, Martín; Ortega Heras, Miriam; Castillo, María Dolores del; Gómez Bastida, Inmaculada; Cozzano, Sonia The dataset contained the raw data from the study entitled “Development, nutritional and sensory characterisation of whey–hemp hybrid high-protein bars”. The analysed parameters included proximate composition, pH, aw, fatty acids, Amino Acids, and sensory analysis (flash profile). The data also included the amino acid references. Tue, 20 Oct 2026 00:00:00 GMT https://hdl.handle.net/10259/12288 2026-10-20T00:00:00Z https://hdl.handle.net/10259/11720 Physical–Chemical and Microbiological Characterisation of Blueberry By-Products (Vaccinium myrtillus L.) as Potential Food Ingredients Ortega Heras, Miriam; González San José, Mª Luisa; Hortigüela Delgado, Ruth; Fernández Varona, Ángela; Rodríguez, Verónica; Melero Gil, Beatriz The production of blueberry juice generates large quantities of waste products such as skins, pulp and seeds. These by-products contain high levels of bioactive compounds and are suitable for use as functional ingredients in food systems. In this study three powdered products obtained from blueberry pomace—with skins and seeds, seedless, and with seeds—have been physically–chemically and microbiologically characterised as being the individual anthocyanins and phenolic compounds identified by HPLC-QTOF. Furthermore, to ensure product safety, the effect of a heat treatment at 90 °C for 30, 60, 90 and 120 min was also studied. The three products showed high concentrations of fibre, phosphorus, calcium and potassium. The two products with skins also showed high levels of anthocyanins, phenolic compounds and antioxidant activity. The product from seeds had the highest load of Aerobic Mesophilic Bacteria and Enterobacteriaceae whereas Bacillus spp. was found in the three products. Heat treatment at 90 °C for 90 min reduced the Aerobic Mesophilic Bacteria count below the detection limit. This treatment did not significantly affect the anthocyanin content, although some anthocyanins seemed to be more thermolabile than others, and increased the concentration of the phenolic acids and their derivatives. This study demonstrates the high nutritional and functional value of blueberry by-products, highlighting their potential as sustainable ingredients in the food industry and their viability after a heat treatment. Fri, 01 May 2026 00:00:00 GMT https://hdl.handle.net/10259/11720 2026-05-01T00:00:00Z https://hdl.handle.net/10259/11287 Genome-Wide association study to identify genetic markers associated with Campylobacter jejuni motility Ortega Sanz, Irene; Rovira Carballido, Jordi; Megías, Gregoria; Rivero Pérez, Maria Dolores; Melero Gil, Beatriz The ability of Campylobacter jejuni to survive and persist under harsh conditions is linked to the presence of flagella. This structure promotes the motility of the bacteria towards their optimum environment. The aim of this study was to examine the genetic basis for motility within 136 C. jejuni isolates through two different Genome-Wide Association Studies, gene presence/absence and Single Nucleotide Polymorphisms (SNPs). The motility phenotype was widely distributed across the phylogeny with large intra-lineage swarming performance variabilities. Accessory genes significantly associated with motility were found in four key genomic regions. One of these regions affected the Cj0727-Cj0733 operon, that encodes a putative ABC transporter system for phosphate uptake, while other influenced the capsule biosynthesis locus. Multiple SNPs mostly linked to increased motility were also discovered in clusters of genes, with special relevance to transport and membrane proteins. Therefore, the capsule and membrane composition might influence nutrient transfer, further impacting the protonmotive force that drives flagellar motor rotation in C. jejuni. The study provides novel genetic markers with a potential role in the motility phenotype of the pathogen. Fri, 01 Aug 2025 00:00:00 GMT https://hdl.handle.net/10259/11287 2025-08-01T00:00:00Z