Examinando por Autor "Vera-Baquero, Fernando L."

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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.
Assessment of atropine and scopolamine in commercial multigrain cereal-based baby products using UHPLC-TQ-MS/MS and solid phase extraction with MCM-41 mesostructured silica as sorbent
(Elsevier, 2025-04-30) Vera-Baquero, Fernando L.; Pérez-Quintanilla , Damián; Morante-Zarcero, Sonia; Sierra, Isabel
A sample preparation procedure for the analysis of tropane alkaloids (atropine and scopolamine) in multigrain cereal-based baby products (MGBP) has been optimized in this study. The protocol was based on a solid-liquid extraction, followed by purification by solid-phase extraction with MCM-41 functionalised with sulphonic acid groups as sorbent, before the analysis by ultra-performance liquid chromatography coupled to triple quadrupole tandem mass spectrometry. The method was successfully validated with limits of quantification of 0.005 and 0.05 μg/kg for atropine and scopolamine, respectively. The analysis of a quality control material (TAs in baby food multigrain) demonstrated the suitability for the purpose of the methodology. The analysis of twenty commercial MGBP (mixtures of 2 to 10 cereal flours, with honey, milk, fruit pulp or juices) purchased between 2016 and 2024, revealed the presence of atropine (between 0.07 and 1.0 μg/kg) and scopolamine (between 0.15 and 12 μg/kg) in all the MGBP analysed.
Evaluation of Thermal Degradation of Tropane and Opium Alkaloids in Gluten-Free Corn Breadsticks Samples Contaminated with Stramonium Seeds and Baked with Poppy Seeds under Different Conditions
(MDPI, 2022) Vera-Baquero, Fernando L.; Morante-Zarcero, Sonia; Sierra, Isabel
In this work, the thermal degradation of tropane and opium alkaloids was studied in samples of breadsticks prepared with corn flour, contaminated with seeds of Datura stramonium, and containing seeds of Papaver somniferum L. A total of seven different samples were prepared and eight alkaloids were studied, three tropane (atropine, scopolamine, and anisodamine) and five opium (morphine, codeine, thebaine, papaverine, and noscapine) alkaloids. For this purpose, a fast, easy and efficient method based on solid-liquid extraction (SLE) prior to the analysis by high-performance liquid chromatography with a diode array detector (HPLC-DAD) was developed and validated. Thermal degradation studies showed a decrease in the TAs and OAs content under baking (180 C for 20 min) that was between 7–65% for atropine, depending on the preparation conditions used, between 35–49% for scopolamine and anisodamine, up to 100% for morphine and codeine and between 14–58% for thebaine, papaverine, and noscapine. Results also evidenced that degradation of morphine and codeine was higher when the seeds were added as topping to the breadsticks.
Improving the food safety of bakery products by simultaneously monitoring the occurrence of pyrrolizidine, tropane and opium alkaloids
(Elsevier, 2024-08-05) Vera-Baquero, Fernando L.; Casado, Natalia; Morante-Zarcero, Sonia; Sierra, Isabel
The exponential number of food alerts about concerning levels of some plant-alkaloids, such as pyrrolizidine, tropane and opium alkaloids, have stressed the need to monitor their occurrence in foods to avoid toxic health effects derived from their intake. Therefore, analytical strategies to simultaneously monitor the occurrence of these alkaloids should be developed to ensure food safety an comply with regulations. Accordingly, this work proposes an efficient multicomponent analytical strategy for the simultaneous extraction of these alkaloids from commercial bakery products. The analytical method was validated and applied to the analysis of 15 samples, revealing that 100% of them contained at least one of the target alkaloids, in some cases exceeding the maximum limits legislated. Moreover, in two samples the 3 different alkaloid families were detected. These results confirm the importance of simultaneously monitoring these alkaloids in food and highlight also considering some opium alkaloids in current legislation
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.