Examinando por Autor "Casado-Hidalgo, Gema"

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Active digital learning to enhance practical skills and motivation of students in a coordinated manner across subjects related to food analysis
(IATED, 2024) Morante-Zarcero, Sonia; Casado, Natalia; Casado-Hidalgo, Gema; Fernández-Pintor, Begoña; Gañán, Judith; González-Gómez, Lorena; Martínez-García, Gonzalo; Martínez-García, Isabel; Pérez-Quintanilla, Damián; Rodríguez-Castaño, Jesús; Sierra, Isabel; Vera-Baquero, Fernando L.
Nowadays, the task of inspiring student engagement and motivation remains a challenge in the field of higher education. For this reason, active learning methodologies are becoming increasingly common, especially in the science and technology educational field, which requires practical demands and a wide range of skills. In this context gamification stands out as an interesting innovative educational tool, which promotes active student participation, amplifies the practical application of knowledge, boosts motivation and offers a more accurate assessment of student understanding. Moreover, this educational resource combines the use of information and communication technologies (ICTs), teamwork and learning [1]. This study describes an active digital learning initiative implemented through virtual education at the Rey Juan Carlos University during the 2023-2024 academic year. The experience was carried out in a coordinated way between two different subjects of 2nd course of the Food Science and Technology degree: Food Analysis Techniques and Food Chemistry. Nonetheless, the learning acquired with the activity can be useful for other interrelated subjects, such as: Analysis and Quality Control of Foods (3rd course), Analytical Control of Contaminants in Food and Technology and Characterization of Dairy Products (4th course). The experience was designed as a mandatory activity prior to the laboratory practices. It involved a virtual tour performed through the Genially online tool. This tour encompassed a detailed exploration of the facilities and key equipment within the three laboratories where the students conduct their laboratory practices. It also included fundamental procedures which are essential for conducting experiments in food analysis. Likewise, throughout the tour, the students had to overcome different challenges and quizzes related to the information displayed on the tour (i.e., identify primary glassware and instrumental equipment, quality and types of chemical reagents degrees, chemical waste disposal management, recognize the arrangement of a sensory analysis laboratory, etc.). There was a total of 34 challenges within the tour which scored up to 9 points. Once the activity was finished, a satisfaction survey was conducted to the students. Filling out this survey added one more point to the score. The average score obtained by the students in the activity was a 7.8, what reveals that most of the students were able to successfully complete the activity and achieve a good score. Additionally, the students valued the activity positively, highlighting it usefulness and its ability to improve motivation for practical work. Finally, once the laboratory practices were performed, a new survey was conducted to assess the impact of the activity in the students. 71% of the students believed the activity has helped them to face the laboratory practices since they had a better understanding of the organization in the laboratory. The laboratory teachers also observed an improvement and recommended conducting the activity before entering the laboratories in other subjects or programs. Overall, the positive grades and evaluations obtained from both students and teachers confirm that the proposed activity enhances practical skills and student motivation.
Creación de un diario de misión digital basado en la superación de distintos retos para mejorar el rendimiento académico de los estudiantes del grado en Ciencia y Tecnología de los Alimentos
(Universitat Politècnica de València, 2023-07-13) Casado, Natalia; Gañán, Judith; González-Gómez, Lorena; Casado-Hidalgo, Gema; Morante-Zarcero, Sonia
Este trabajo describe la implantación de una actividad de innovación docente basada en la metodología activa de la gamificación dentro del grado en Ciencia y Tecnología de los Alimentos de la Universidad Rey Juan Carlos durante el curso académico 2022-2023. La actividad se realizó en la asignatura de Análisis y Control de la Calidad de los Alimentos de 3º curso de forma voluntaria para conseguir una puntuación extra en la calificación final. El principal objetivo fue incentivar el estudio, la motivación y el trabajo autónomo de los estudiantes. Para ello, la actividad consistió en la creación de un diario de misión digital por parte de cada estudiante basado en la superación de un conjunto de retos relacionados con la técnica de extracción en fase sólida en el análisis de alimentos. Estos retos formaban parte de un itinerario formativo con distintos niveles que debían ir superando semana a semana. Los resultados obtenidos demuestran una mejora del rendimiento académico de los estudiantes participantes, los cuales al realizar la actividad también han desarrollado competencias generales y específicas útiles para mejorar la compresión de otras asignaturas del grado y para abordar su Trabajo Fin de Grado.
Design and Optimisation of Sustainable Sample Treatments Based on Ultrasound-Assisted Extraction and Strong Cation-Exchange Purification with Functionalised SBA-15 for Opium Alkaloids in Ground Poppy Seeds
(MDPI, 2023-11-24) Casado-Hidalgo, Gema; Morante-Zarcero, Sonia; Pérez-Quintanilla, Damián; Sierra, Isabel
An analysis methodology was optimised and validated for the quantification of opium alkaloids (OAs) in ground poppy seeds. This involved ultrasound-assisted extraction (UAE) and solid-phase extraction (SPE) purification before analysis using a high-performance liquid chromatography mass spectrometry detector (HPLC-MS/MS). UAE was optimised through the design of experiments with three factors and a three-level full factorial design. For SPE optimisation, a commercial material was compared with a previously synthesised material of SBA-15 silica functionalised with sulfonic groups (SBA-15-SO3-). The synthesised material demonstrated superior efficiency with only 25 mg and proved to be reusable for up to four cycles. The methodology was properly validated in terms of linearity, limits of detection and quantification, and selectivity. Matrix effects were negligible; adequate recovery values (85–100%) and inter-day and intra-day precision (<15%) were obtained. The greenness of the method was evaluated with the AGREEprep metric scale, being more environmentally friendly compared to OA analysis methods. Finally, the method was applied to different samples of ground poppy seeds and revealed a concentration of 140 mg/kg of morphine equivalents in one of the samples, surpassing the legislatively established limits by seven fold. This highlights the need to analyse these types of samples to mitigate potential public health issues.
Evaluating the stability of tropane and opium alkaloids during baking in homemade gluten-free poppy seed crackers
(Elsevier, 2024-12) González-Gómez, Lorena; Casado-Hidalgo, Gema; Gañán, Judith; Pérez-Quintanilla, Damián; Morante-Zarcero, Sonia; Sierra, Isabel
Nowadays, alternative flour to wheat, such as teff and corn are increasingly used in gluten-free bakery products, and seeds, such as poppy seeds (whole or ground) are added for their beneficial nutritional properties. However, these ingredients may be contaminated with natural toxins such as tropane (TAs) and opium (OAs) alkaloids. To reduce toxin exposure, it is essential to assess their thermal degradation during baking. The study aimed to quantify TAs and OAs in doughs before and after baking to evaluate their degradation while preparing homemade gluten-free ground poppy seed crackers. To achieve this, a novel methodology involving solid-liquid extraction (SLE) and solid-phase extraction (SPE) with a bifunctionalized mesostructured silica SBA-15 sorbent (50 mg), followed by UHPLC-MS/MS analysis, was developed and validated. The method validation showed good linearity (R2 ≥ 0.991), precision (%RSD ≤17%), accuracy (88–104% for TAs and 79–106% for OAs), and low quantification limits (0.6–1.1 μg/kg for TAs and 0.06–0.46 mg/kg for OAs). The results showed no significant reduction of the alkaloids in the homemade gluten-free ground poppy seed crackers, showing that both families of natural toxins can remain in foods even after intense heat treatments, highlighting the need for accurate monitoring of these natural toxins in processed food.
Evaluation of the Transfer and Occurrence of Opium Alkaloids in Poppy Seed Teas Using Preconcentrations with µSPEed® Followed by GC-MS Analysis
(mdpi, 2023-01-27) Casado-Hidalgo, Gema; Perestelo, Rosa; Morante-Zarcero, Sonia; Câmara, José S.; Sierra, Isabel
Intoxication due to the consumption of poppy seed teas has been reported due to their contamination with opium alkaloids (OAs). In this work, an efficient methodology based on microsolid-phase extraction (µSPEed®) followed by gas chromatography–mass spectrometry (GC-MS) has been optimized to quantify five OAs in poppy seed teas. Nine cartridges (C4, C8, C18, silica, APS, PFAs, PS/DVB-RP, PS/DVB-SCX and PS/DVB-SAX), pH levels, cycles and elution solvents were evaluated. The method was validated and applied to study the transfer of OAs by evaluating water temperatures, infusion times and seed amounts. The highest transfer rates (71% for morphine, 96% for thebaine, and 100% for codeine, noscapine and papaverine) were achieved at 90°C, 5 min, with 4 g. These conditions were used to quantify the OAs in four teas prepared from different seeds. A high amount of morphine (1563 µg/L) was found in one tea, indicating that the seeds had a concentration twice the maximum limit, highlighting the need to warn the population of this dangerous practice.
Fast and green methodology based on miniaturised liquid–liquid extraction with a hydrophobic natural deep eutectic solvent of opium alkaloids from poppy seed beverages
(Elsevier, 2024-12) Casado-Hidalgo, Gema; Cordo, Rubén; Pérez-Quintanilla, Damián; Morante-Zarcero, Sonia; Gómara, Belén; Ramos, Lourdes; Sierra, Isabel
Currently, the development of environmentally friendly analytical methodologies is a challenge for analytical chemistry. Therefore, the search for solvents to extract analytes of interest from complex matrices has progressed considerably in recent years. In the present work, 15 hydrophobic natural deep eutectic solvents (HNADES) consisting of a mixture of different donors and acceptors in different ratios have been prepared and compared to evaluate the most efficient extraction of opium alkaloids (OA) from fortified water samples. After selecting the most effective one consisting in a mixture of thymol and camphor in the ratio 1:1 ([Thy]:[Cam] 1:1), a rapid analytical methodology to determine OA in poppy seed beverages was optimised and validated for the first time. It was based on a miniaturised liquid–liquid extraction (m-LLE) with 0.5 mL of sample and 0.5 mL of HNADES by vortexing for 1 min, followed by 1 min centrifugation and subsequent analysis by high-performance liquid chromatography with diode array detector (HPLC-DAD). The validation was successful, showing extraction efficiencies between 91 and 107 % for all analytes, low limits of quantification (0.1 µg/mL for all analytes, except for morphine, 0.4 µg/mL) and precision values below 15 %. In addition, the greenness of the method was evaluated, obtaining a 0.79 on the AGREEprep metric scale. Therefore, it was demonstrated that the methodology developed to analyse OAs in poppy seed beverage was efficient, fast, simple and environmentally friendly
Influence of fermentation and storage on the content of opium alkaloids in poppy seed yoghurt
(Elsevier, 2023-08) Casado-Hidalgo, Gema; Morante-Zarcero, Sonia; Pérez-Quintanilla, Damián; Sierra, Isabel
There is a current trend to make yoghurts with seeds such as poppy seeds to enhance their nutritional benefits. These seeds may be contaminated with opium alkaloids (OAs) present in the own latex of the plant (Papaver somniferum L.). Food processing such as heat treatment, grinding or washing may reduce them, but lactic fermentation has not been studied. In this work, an analytical methodology was optimised based on a solid-liquid extraction (SLE) with water, a purification by magnetic solid-phase extraction (MSPE) with a mesostructured silica magnetic composite with β-cyclodextrin (Fe3O4 @SiO2 @mSiO2 @β-CD) and subsequent analysis by liquid chromatography coupled to a tandem mass detector (HPLC-MS/MS). The methodology was successfully validated in terms of linearity, limits of detection and quantification, matrix effect, precision, recovery tests, and selectivity. Therefore, it was applied to determine OAs in commercial yoghurts, detecting morphine, papaverine and noscapine in all of them but below the limit of quantification. Besides, the effect of fermentation was studied (6 and 18 h) and storage (1 week/ 4ºC), showing a considerable degradation effect (33–80%) in the first hours.
Insight into the Impact of Food Processing and Culinary Preparations on the Stability and Content of Plant Alkaloids Considered as Natural Food Contaminants
(MDPI, 2023-01-29) Casado, Natalia; Casado-Hidalgo, Gema; González-Gómez, Lorena; Morante-Zarcero, Sonia; Sierra, Isabel
Pyrrolizidine alkaloids, tropane alkaloids and opium alkaloids are natural plant toxins that have recently gained special interest in food safety due to their concerning occurrence in many foods and feeds. Although a legislation for these alkaloids has recently been established, the concentration levels of these toxins in food exceed in many cases the maximum limit established by the competent authorities. Moreover, these regulations only establish maximum limits of these compounds for certain raw materials, but processed products are generally not considered. However, it is important to correctly assess the potential health risk of these alkaloids through the diet. Accordingly, this review aims to provide insight into these alkaloids and give an overview on how food processing and culinary preparation can influence their content and stability. For this purpose, the most relevant works that address the effect of heat treatment, fermentation, infusion preparation (transfer rate) and other treatments (milling, washing and soaking) on these natural toxins are reviewed. To date, this research field has been scarcely studied and many of the results published are contradictory, so it is not always possible to establish conclusive findings. In many cases, this is due to a lack of experimental design and exhaustive control of the different variables that may affect these treatments and preparations. Likewise, considering the transformation of these alkaloids into toxic degradation products it is also of high interest. Therefore, further studies are needed to delve deeper into the stability of these toxins and to understand how their content may be affected by the transformation of contaminated raw materials into processed products, so that the risk exposure of the population to these alkaloids through diet can be determined more precisely. Hence, this topic constitutes a research line of great interest for future works with many challenges to be resolved.
Investigating the effect of different grinding conditions and methods on the concentration of opium alkaloids in poppy seeds as a good reduction practice
(Elsevier, 2024-02-17) Casado-Hidalgo, Gema; Morante-Zarcero, Sonia; Pérez-Quintanilla, Damián; Sierra, Isabel
In recent years, following intoxications and false positive drug tests for poppy seeds, dangerously high concentrations of opium alkaloids (OAs) have been found. For this reason, health authorities are demanding studies to establish effective practices to reduce OAs in these seeds. Grinding, a common culinary process for various recipes, has previously been associated with potential morphine degradation. However, these studies have not established effective grinding conditions to decrease the concentration of all main OAs. Furthermore, due to the large variation in OAs concentration that can occur even in the same bag, this can be a difficult task. In view of the above, this study aimed to evaluate for the first time the impact of different grinding types, varying grinding time or repetitions, to determine any degradation trends of the main OAs present in poppy seeds. As a result, it was obtained a notable 20% degradation of morphine in the second grinding with grinders where the oil content of the seeds is not released, hinting at oil’s protective role against morphine oxidation. Therefore, the choice of grinding method is crucial. However, while acknowledging this, relying solely on this method as a good practice for OAs reduction may be insufficient, as it seems to have minimal impact on other OAs with any of the tested methods and conditions.
Magnetic material based on mesostructured silica functionalized with 𝛽-cyclodextrin to extract opium alkaloids in poppy seed infusions
(Elsevier, 2023-02-27) Casado-Hidalgo, Gema; Morante-Zarcero, Sonia; Pérez-Quintanilla, Damián; Sierra, Isabel
Sample preparation methods tend to be fast, simple, with the use of new adsorbents and with lower amounts of organic solvents to make them more environmentally friendly. In this work, a magnetic solid-phase extraction (MSPE) protocol for the quantification of six opium alkaloids (OAs) in poppy seeds infusions has been optimised followed by analysis with liquid chromatography coupled to tandem mass spectrometry (HPLC-MS/MS). For this purpose, a mesostructured silica magnetic composite with β-CD (Fe3O4@SiO2@mSiO2@β-CD) was synthesised and characterized. To obtain the highest level of functionalisation, three proportions of β-CD monomer/material (12.5, 25 and 100%) were determined, demonstrating that 25% showed the highest level. Adsorption studies were carried out in water at different pH (1, 2, 7, 9 and 11) and times (1, 5, 10 and 20 min), confirming the high adsorption capacity at pH 9 for 1 min. Then, the elution conditions of MSPE procedure were optimised (50 mg material, 2 mL of water/EtOH at 50% with 1% formic acid for 1 min). The methodology was successful validated with low detection and quantification limits, negligible matrix effect and good recovery values (89–94%). The methodology was applied to analysis of home-made infusions with four different poppy seeds, observing in one of them a worrying amount of OAs which imply a content in the seeds of at least four times that of the legislation.
Mesostructured Silica-Coated Magnetic Nanoparticles to Extract Six Opium Alkaloids in Poppy Seeds Prior to Ultra-High-Performance Liquid Chromatography-Tandem Mass Spectrometry Analysis
(MDPI, 2021) Casado-Hidalgo, Gema; Pérez-Quintanilla, Damián; Morante-Zarcero, Sonia; Sierra, Isabel
In recent years, health authorities have become increasingly concerned about preventing consumer exposure to opium alkaloids present in Papaver somniferum L. poppy seeds. In this study, a simple, rapid and efficient method has been optimised to determine all main opioids in poppy seeds (morphine, codeine, thebaine, papaverine, noscapine and oripavine) by UHPLCQqQ- MS/MS. For this purpose, solid-liquid extraction (SLE) of samples was optimised and six magnetic adsorbent materials with a core of Fe3O4 coated with amorphous and mesostructured silica, both functionalised with octadecyl-silane or octyl-silane were characterised and evaluated for magnetic solid-phase extraction (MSPE). The material with the best results was non-functionalised mesostructured silica and, with it, the MSPE procedure was optimised. This method was validated and used to quantify six opioids in 14 edible seed samples (eleven poppy seeds and three seed mixes). Considerable amounts were found (1.5–249.0 mg/kg morphine, <0.2 g/kg–45.8 mg/kg codeine, <2.4 g/kg–136.2 mg/kg thebaine, <0.2 g/kg–27.1 mg/kg papaverine, <0.2 g/kg–108.7 mg/kg noscapine and <240 g/kg–33.4 mg/kg oripavine), exceeding maximum limits established in some EU countries and the reference level of morphine in the EU. Furthermore, in some commercial samples for human consumption, inadequate labelling was found because significant amounts of alkaloids were detected even though Papaver rhoeas L. seeds were declared on the product label.
Metodologías activas coordinadas aplicadas en asignaturas de segundo curso del Grado en Ciencia y Tecnología de los Alimentos
(Servicio de Publicaciones, Universidad de Zaragoza, 2023-10-18) Sierra, Isabel; Casado-Hidalgo, Gema; Casado, Natalia; Fernández-Pintor, Begoña; Gañán Aceituno, Judith; González-Gómez, Lorena; Martínez-García, Gonzalo; Martínez-García, Isabel; Morante-Zarcero, Sonia; Pérez-Quintanilla, Damián; Rodríguez-Castaño, Jesús; Izcara, Sergio; Vera-Baquero, Fernando L.
En este trabajo se presentan dos experiencias de gamificación que se han realizado de manera coordinada entre tres asignaturas de segundo curso del Grado en Ciencia y Tecnología de los Alimentos (CyTA) de la Universidad Rey Juan Carlos durante el curso 2022-2023. Las actividades fueron una yincana con retos encadenados desarrollada en aula y laboratorio y la visualización de videos con experimentos para la resoluciones de cuestiones. La buena valoración por parte del estudiantado y la consecución de los objetivos en lo que respecta al aumento de su motivación por los estudios, la asimilación de conceptos teórico-prácticos y la mejora en las tasas de superación de las asignaturas implicadas confirman la idoneidad del uso de metodologías activas coordinadas en el ámbito universitario.
New Validated Method for the Determination of Six Opium Alkaloids in Poppy Seed-Containing Bakery Products by High-Performance Liquid Chromatography-Tandem Mass Spectrometry after Magnetic Solid-Phase Extraction
(ACS, 2022) Casado-Hidalgo, Gema; Martínez-García, Gonzalo; Morante-Zarcero, Sonia; Pérez-Quintanilla, Damián; Sierra, Isabel
Bakery products containing poppy seeds are increasingly being commercialized. These seeds may be contaminated with latex from the Papaver somniferum L. plant rich in opium alkaloids (OAs). Therefore, health authorities demand the development of analytical methods to control them. In this study, an efficient and simple method was developed and validated for the first time to analyze six OAs in bakery products by high-performance liquid chromatography-tandem mass spectrometry. For this purpose, a solid–liquid extraction was optimized, and then a magnetic material [magnetite surface-modified with Fe(III) terephthalate, denoted as Fe3O4@TPA–Fe] was used for a fast magnetic solid-phase extraction. The method has been validated with adequate recoveries (70–110%) and relative standard deviations (<20%) and without matrix effects. Nine bakery samples (five breadsticks and four sliced bread) were analyzed; breadsticks showed low amounts of OAs, but two sliced bread showed higher amounts of OAs than the new amount (1.5 mg/kg) set by the Commission Regulation (EU) 2021/2142.
Opium alkaloids in food products: current and future perspectives
(Elsevier, 2021) Casado-Hidalgo, Gema; Morante-Zarcero, Sonia; Pérez-Quintanilla, Damián; Sierra, Isabel
Background: In recent years, there has been increasing interest from health authorities in avoiding consumer exposure to opium alkaloids in food. Thus, recent cases of intoxication and false positive drug tests, from the consumption of poppy seeds and food, have been detected. In order to know more certainly the concentration of these substances in food and to establish more reliably the consumption of these toxics in the population, data on their presence in food should be further collected. These compounds are found at ultra-trace levels in complex matrices, so it is important to develop efficient analytical methods based on selective analytical techniques and adequate sample treatment, which is key to avoid matrix effects. Scope and approach: This review summarizes the actual situation of opioids in food products. It establishes the cause of their presence in food, the risk of consumption and actions to prevent their exposure. In addition, it sums the techniques of sample treatment and analysis of all available articles on opioids in different samples. Key findings and conclusions: The studies that have been made of opioids are mainly about morphine. For this reason, there is a need to do more studies with all of them. Besides, most of the studies are in biological samples, following consumption of poppy seeds or foods. Therefore, there is to develop and validate new methods that are effective for complex matrices such are foods, to know exactly the actual exposure to consumers and how to decrease it.
Opium alkaloids in food products: Current and future perspectives
(Elsevier, 2021) Casado-Hidalgo, Gema; Morante-Zarcero, Sonia; Pérez-Quintanilla, Damián; Sierra, Isabel
Background In recent years, there has been increasing interest from health authorities in avoiding consumer exposure to opium alkaloids in food. Thus, recent cases of intoxication and false positive drug tests, from the consumption of poppy seeds and food, have been detected. In order to know more certainly the concentration of these substances in food and to establish more reliably the consumption of these toxics in the population, data on their presence in food should be further collected. These compounds are found at ultra-trace levels in complex matrices, so it is important to develop efficient analytical methods based on selective analytical techniques and adequate sample treatment, which is key to avoid matrix effects. Scope and approach This review summarizes the actual situation of opioids in food products. It establishes the cause of their presence in food, the risk of consumption and actions to prevent their exposure. In addition, it sums the techniques of sample treatment and analysis of all available articles on opioids in different samples. Key findings and conclusions The studies that have been made of opioids are mainly about morphine. For this reason, there is a need to do more studies with all of them. Besides, most of the studies are in biological samples, following consumption of poppy seeds or foods. Therefore, there is to develop and validate new methods that are effective for complex matrices such are foods, to know exactly the actual exposure to consumers and how to decrease it.
Pulsed ultrasound-assisted extraction followed by purification with SBA-15 for the control of opium alkaloids in biscuits and sponge cakes
(Elsevier, 2022-10-07) Casado-Hidalgo, Gema; Morante-Zarcero, Sonia; Pérez-Quintanilla, Damián; Sierra, Isabel
Food products containing poppy seeds are increasingly consumed. These seeds may be contaminated with opium alkaloids (OAs) from the latex of the plant (Papaver somniferum L.), which may present a health hazard to the consumer. Therefore, the aim of this work was to develop an efficient, fast and environmentally friendly methodology to control OAs in biscuits and sponge cake products by analysis with liquid chromatography coupled to a triple quadrupole tandem mass detector (HPLC-MS/MS). For this purpose, the ultrasound-assisted extraction (UAE) step was optimised using a 5-variable full factorial design at two levels, obtaining lower solvent volume and time than with other classical methods. Then, a solid phase extraction (SPE) was used to remove matrix effects. A commercial material (HLB) and two silica synthesised materials (HMS and SBA-15) were evaluated and optimised, selecting SBA-15 (50 mg). Finally, the method was validated and applied to real samples, showing morphine concentrations in 5 of 7 products but below the maximum permitted limit.