Core projects

Core projects

Artemia Franciscana

In a social-gastronomic context the objective of this project is to generate shared value by expanding the known spectrum of food through scientific-gastronomic studies of new potential ingredients.

Artemia Franciscana was chosen due to its potential as an ingredient for its organoleptic, functional and nutritional properties.

Artemia Franciscana (zooplankton) is an extremophilic crustacean whose natural habitat is waters with high salt content (300 g NaCl/L) and low oxygen content (0.5 mg oxygen/L).

Its chemical composition is remarkable, whereby proteins constitute between 50% and 60% of dry weight, making it an excellent source of protein.

Within the amino acid profile, glutamic acid (10g/100g DS) and aspartic acid (13.5g/100g DS) are found in high percentage. From what we can deduce, it has potential as an umami flavour source ingredient.

The project is divided into four fundamental phases:

• Controlled breeding of Artemia Franciscana.
• Production of the final ingredient.
• Analytical evaluation of the amino acid profile of this ingredient and its comparison with a traditional dashi made with Kombu seaweed (an ingredient with scientifically proven umami flavour).
• Qualitative sensory analysis of the level of umami flavour and its corresponding comparison with dashi.

The cultivation system is developed guaranteeing optimum conditions (pH, T, NaCl concentration, lighting, feeding, population density and water quality), with the aim of maximising production. The breeding period is 15 days.

The biomass produced is successively deep-frozen (-40C °), dehydrated (63°C-85°C) and sprayed. The dried product is vacuum-packed for further analysis.

To carry out the sensory and analytical evaluation, an extraction is taken of vacuum-packed Artemia powder (10 g of powder/500 ml of drinking water) at 60 ° C. In this sample we analyse its amino acid profile using an HPLC. The results obtained were compared with the amino acid profile of the Kombu seaweed extraction (dashi) extracted using the same method, present in the literature.

Sensory analysis consists of a first phase of forming a panel of experts trained in detecting diluted MSG concentrations.

The second phase of this analysis consists of a quantitative sensory evaluation of the level of detection of umami flavour in samples of Artemia and Dashi extractions.

Subsequently the results will be analysed at statistical level to validate the study and prove the presence or significant differences between the two extractions.

Black Ginger

The objective of our project is to improve the organoleptic, nutritional, and techno-functional properties of ginger by enhancing the characteristic Maillard reactions from the production of black garlic for the creation of a new ingredient in gastronomy. In order to achieve this objective we have set the following goals: to discover the effect of time on the organoleptic properties of ginger incubated at controlled temperature and relative humidity (RH), to identify black ginger's techno-functionality as an emulsifier and analyse and quantify the content of reducing sugars, amino acids, aromatic compounds and phenolic compounds in black ginger.

To do this, we will incubate the gingers, previously marinated in soy sauce, at 70ºC and 90% RH to enhance the Maillard reactions. Subsequently, we will perform hedonic, preference and descriptive tastings of the products obtained to identify the optimal sample over time and characterise it.

After analysing the impact of black garlic on the market, we detected an opportunity to differentiate our product by introducing it as a new ingredient with specific gastronomic applications such as: making black ginger beer, bakery and pastry ingredient and as an emulsifying agent.

Ana Álvarez, Denisse Contreras, Manuel Marquez, Olga Uceda.

CO2 as a dispersed phase in gels and its effect on satiation

Controlling intake through the induction of satiety and satiation are growing fields of study currently. To date, several mechanisms or variables are known that stimulate both sensations and therefore help us to control them, thus providing possible control over the intake of raw material without affecting user satisfaction. This project focuses on the feeling of satiation at the end of meals ("I'm no longer hungry"), we aim to demonstrate that CO2 plays an important role, not only inducing it but also accelerating it.

CO2 produces a multisensory stimulation that goes beyond the taste buds (associated with sour taste), it stimulates at the trigeminal level, activating nociceptors (pain receptors), at respiratory level and even at the amygdalic level. Their combination leads to the activation of areas of the brain related to the activation of the satiation (orbitofrontal cortex).

In order to corroborate the hypothesis, the gels were chosen as the support structure of our experimental variable, CO2, and the control variable, Air. The gels (in this case Agar Agar + fruit pulp + water), are the best structure to control the other covariables that may affect satiation and therefore bias the test. To make the gels we will use a CO2 diffuser used in fish tanks, which allows us to include the Air in the same way. Once both gels have been made, the rheological and overrun variables will be measured to see if there are significant differences between them.

It requires 30 consumers, previously selected according to BMI, state of health and eating disorders. Cross testing will be performed over two days. In the first session 15 consumers try the sample with CO2, the rest try the control sample (Air) and the following day they switch. After ingesting the sample they will be given a 30-gram snack. The feeling of subjective satiation will be measured using unstructured rules and the amount of snack ingested after the sample will be weighed.