Special Issue on “The Application of Artificial Intelligent in Hydrology”

Over the last few decades, the use of artificial intelligence (AI) has experienced a high increase in a wide variety of research fields. This kind of models are characterized as powerful tools to obtain information which would otherwise be very complicated or impossible to get. AI models, together with the large amount of hydrologycal data currently available, provide the ideal conditions to create tools aimed at managing water supply, predicting flood and drought, monitoring water quality, optimizing irrigation schemes, managing dams, determining carbonate saturation, evaluating the sedimentation process, and modeling the contaminant transport, among others. All the AI models, from the simplest to the most complex, such as random forest or neural networks, therefore allow expanding the existing knowledge about the complex water system.

The aim of this Special Issue on “The Application of Artificial Intelligent in Hydrology” is to present the state-of-the-art related (but not limited) to the study of movements, distribution, and management of water in nature.

We invite authors to submit research articles, reviews, communications, and concept papers that demonstrate the high potential of artificial intelligence in the hydrological field.

Keywords

• Artificial intelligence
• Machine learning
• Big data/Cloud computing
• Monitoring/Modelling/Prediction/Optimization
• Flow prediction
• Water quality
• Water supply
• Management
• Risk assessment
• Multidisciplinary research

Manuscripts should be submitted online at www.mdpi.com.

Management of Wine Aroma Compounds: Principal Basis and Future Perspectives

Book Chapter in: 

Winemaking - Stabilization, Aging Chemistry and Biochemistry

DOI: 10.5772/intechopen.92973

Wine’s aroma is defined by volatile and non-volatile compounds that contribute to its make-up. The complex variety of volatile compounds, coming from grapes, interact with other non-volatile substances of the wine as precursors of wine’s aroma, known as primary aromas, which give the aroma of the young wine. The volatile compounds present in the skin and in the grape juice change according to the grape variety. Most of wine volatile compounds responsible for aroma are linked to sugars and they initially form odorless glycosides. Through the process of hydrolysis, they are reverted into an aromatic form. Chemical reactions among these compounds occur during the fermentation and in the first months of a wine’s existence, triggering fast and multiple modifications in wine’s aroma at this point. As wine ages and matures, changes and development in aroma will continue to take place but at a slower and more gradual pace. The study of the compounds responsible for aroma and flavor, as well as their correlation with the wine quality, is ongoing. Improving the knowledge of wine aromatic compounds could increase the risk of its potential adulteration; however, consumers prefer wine for its natural origin, so this scenario is unlikely in the future.

Metabolites from Macroalgae and Its Applications in the Cosmetic Industry: A Circular Economy Approach

 Resources 2020, 9(9), 101

DOI:10.3390/resources9090101

Marine macroalgae are a suitable source of ingredients due to their huge diversity, availability and nutritional and chemical composition. Their high content in proteins, carbohydrates and vitamins, but also in secondary metabolites such as phenolic compounds, terpenoids or pigments, make them great candidates for industrial applications. The cosmetic industry is one of the biggest in the world and the search for new ingredients is constantly growing as the consumer trend now is going back to those traditional cosmetics with a more natural composition. Moreover, the concept of a circular economy is also gaining importance due to the unsustainable situation of the natural resources. Although macroalgae are already used in cosmetics, especially as thickening and gelling agents, they possess an unexplored potential, not only as excipients and additives but also as a source of new active ingredients. In this context, macroalgae are considered in many cases as resources still underexploited and they could even be obtained from the waste of other industrial sectors and be used for recovering active molecules. Therefore, the aim of this review is to compile information about the different macroalgae metabolites and their possible applications in the cosmetic industry, which could employ circular economy models. 

Wine Aging Technology: Fundamental Role of Wood Barrels

 Foods 2020, 9(9), 1160

DOI:10.3390/foods9091160

The aging of wines is a process used to preserve wine but also to enhance its properties. It is a process of great interest, mainly because of the additional properties it adds to wines and because of its economic implications. Historically, barrels have been employed for centuries for preserving and aging wine due to their resistance and relative impermeability. In general terms, the wine aging process can be divided into two phases: oxidative and reductive aging. Oxidative aging traditionally takes place in barrels while reductive phase occurs in the bottle. During both processes, oxygen plays a fundamental role as well as other factors, for instance: temperature, light, bottle position, microbial growth or storage time. Likewise, during the aging process, a series of chemical reactions take place influencing the composition and organoleptic profile of wine. At this point, oxidative aging in barrels is a fundamental step. Barrels are directly involved in the produced changes on wine’s composition due to the transference of oxygen and phenolic and aromatic compounds from wood to wine. This way, barrels act as an active vessel capable of releasing compounds that affect and improve wine’s characteristics. Regarding, the importance of barrels during aging process, some attention must be given to the species most used in cooperage. These species are conventionally oak species, either French or American. However, other non-conventional species are currently being studied as possible wood sources for the production of wines, such as chestnut robinia or other oak species. In the last decades, new approaches have been developed for barrel aging to find new alternatives more suitable, affordable and feasible to sanitize the process, such as other materials different from wood or the use of wood chips, which is regulated since 2006 by the EU. However, even though some of them have shown promising data, barrels are currently the most used technology for the oxidative stage of table wines aging. 

Scientific Approaches on Extraction, Purification and Stability for the Commercialization of Fucoxanthin Recovered from Brown Algae

 Foods 2020, 9(8), 1113

DOI:10.3390/foods9081113

The scientific community has corroborated the numerous beneficial activities of fucoxanthin, such as its antioxidant, anti-inflammatory, anticancer or neuroprotective effects, among others. These properties have attracted the attention of nutraceutical, cosmetic and pharmacological industries, giving rise to various possible applications. Fucoxanthin may be chemically produced, but the extraction from natural sources is considered more cost-effective, efficient and eco-friendly. Thus, identifying suitable sources of this compound and giving a general overview of efficient extraction, quantification, purification and stabilization studies is of great importance for the future production and commercialization of fucoxanthin. The scientific research showed that most of the studies are performed using conventional techniques, but non-conventional techniques begin to gain popularity in the recovery of this compound. High Performance Liquid Chromatography (HPLC), Nuclear Magnetic Resonance (NMR) and spectroscopy techniques have been employed in the quantification and identification of fucoxanthin. The further purification of extracts has been mainly accomplished using purification columns. Finally, the stability of fucoxanthin has been assessed as a free molecule, in an emulsion, or encapsulated to identify the variables that might affect its further industrial application.

Effect of polyphenols on HER2-positive breast cancer and related miRNAs: Epigenomic regulation

 Food Research International, 2020, 137, 109623

DOI:10.1016/j.foodres.2020.109623

HER2-positive breast cancer is one of the most aggressive subtypes accounting for nearly 30% of diagnosed cases. It is associated with reduced disease-free survival, tumor invasiveness, and a poor overall prognosis. Unfortunately, numerous patients develop resistance to conventional therapies; therefore, many ongoing clinical trials are testing new possible treatments. Polyphenols are the main bioactive components of the Mediterranean diet with multiple beneficial properties playing a key role in cancer prevention through epigenetic regulation. Aberrant variations in microRNAs levels regulating oncogenes or tumor suppressor genes expression may lead to tumor development. Evidence has shown that dietary polyphenols modulate HER2-positive breast cancer-associated microRNAs, resulting in a reduction of tumor growth and metastatic potential, and chemosensitivity restoration without displaying toxicity-derived adverse effects. These beneficial properties make polyphenols a potential therapeutic approach for HER2-positive breast cancer patients in the clinical setting, alone or in combination with conventional therapies.

Application of Novel Techniques for Monitoring Quality Changes in Meat and Fish Products during Traditional Processing Processes: Reconciling Novelty and Tradition

 Processes 2020, 8(8), 988

DOI:10.3390/pr8080988

In this review, we summarize the most recent advances in monitoring changes induced in fish and other seafood, and meat and meat products, following the application of traditional processing processes by means of conventional and emerging advanced techniques. Selected examples from the literature covering relevant applications of spectroscopic methods (i.e., visible and near infrared (VIS/NIR), mid-infrared (MIR), Raman, nuclear magnetic resonance (NMR), and fluorescence) will be used to illustrate the topics covered in this review. Although a general reluctance toward using and adopting new technologies in traditional production sectors causes a relatively low interest in spectroscopic techniques, the recently published studies have pointed out that these techniques could be a powerful tool for the non-destructive monitoring and process optimization during the production of muscle food products.

Gas Chromatographic Fingerprinting Coupled to Chemometrics for Food Authentication

 Food Reviews International, 2020, 36, 384-427

DOI: 10.1080/87559129.2019.1649691

Fingerprinting has become a powerful device in food authentication activities. Food products can be verified based on their chemical composition, geographical origin, specified botanical sources or possible adulterations by fingerprinting gas chromatographic chemical analysis and a subsequent multivariate data analysis. Although fingerprinting approaches have already been used successfully in many research projects, feasibility and employment in routine daily tests and food composition monitoring are not still widespread. Within this review, food fingerprinting studies in gas chromatographic methods for different food product categories were selected by a systematic search method. The studies were examined for chemometrics techniques, identification of effective variables, method validation and quality assurance parameters. In this way, the research activities could be considered as an effective starting point to establish fingerprinting techniques for food authentication in wide industrial scale in the future.

Bioactive Compounds and Quality of Extra Virgin Olive Oil

 Foods 2020, 9(8), 1014

DOI:10.3390/foods9081014

Background: 

Extra virgin olive oil (EVOO) is responsible for a large part of many health benefits associated to Mediterranean diet as it is a fundamental ingredient of this diet. The peculiarities of this golden, highly valued product are in part due to the requirements that must be met to achieve this title, namely, it has to be obtained using exclusively mechanical procedures, its free acidity cannot be greater than 0.8%, it must not show sensory defects, and it has to possess a fruity taste. 

Methods: 

All these characteristics are key factors to EVOO quality, thus the chemical composition of these many health-promoting compounds, such as unsaturated fatty acids (which are also the major compounds, especially oleic acid), as well as minor components such as tocopherols or phenolic compounds (which behave as natural antioxidants) must be preserved. 

Results: 

Due to the presence of all these compounds, the daily consumption of EVOO entails health benefits such as cardioprotective, antioxidant, anti-inflammatory, anti-tumor properties or acting as regulator of the intestinal microbiota, among others. 

Conclusions: 

Taking all together, conserving EVOO chemical composition is essential to preserve its properties, so it is worth to control certain factors during storage like exposure to light, temperature, oxygen presence or the chosen packaging material, to maintain its quality and extend its shelf-life until its consumption.

Influence of tetraconazole on the proteome profile of Saccharomyces cerevisiae Lalvin T73™ strain

Journal of Proteomics, 2020, 227, 103915 

DOI:10.1016/j.jprot.2020.103915

This work aimed to evaluate the modifications on the proteome profile of Saccharomyces cerevisiae T73™ strain as a consequence of its adaptive response to the presence of tetraconazole molecules in the fermentation medium. Pasteurised grape juices were separately supplemented with tetraconazole or a commercial formulation containing 12.5% w/v of tetraconazole at two concentration levels. In addition, experiments without fungicides were developed for comparative purposes.

Proteome profiles of yeasts cultured in the presence or absence of fungicide molecules were different. Independently of the fungicide treatment applied, the highest variations concerning the control sample were observed for those proteins involved in metabolic processes, especially in the metabolism of nitrogen compounds. Tetraconazole molecules altered the abundance of several enzymes involved in the biosynthesis of amino acids, purines, and ergosterol. Moreover, differences in the abundance of several enzymes of the TCA cycle were found. Changes observed were different between the active substance and the commercial formulation.

Significance

The presence of fungicide residues in grape juice has direct implications on the development of the aromatic profile of the wine. These alterations could be related to changes in the secondary metabolism of yeasts. However, the molecular mechanisms involved in the response of yeasts to fungicide residues remains quite unexplored. Through this exhaustive proteomic study, alterations in the amino acids biosynthesis pathways due to the presence of the tetraconazole molecules were observed. Amino acids are precursors of some important higher alcohols and ethyl acetates (such as methionol, 2-phenylethanol, isoamyl alcohol or 2-phenylacetate). Besides, the effect of tetraconazole on the ergosterol biosynthesis pathway could be related to a higher production of medium-chain fatty acids and their corresponding ethyl acetates.

Potential Health Benefit of Garlic Based on Human Intervention Studies: A Brief Overview

 Antioxidants 2020, 9(7), 619 

DOI: 10.3390/antiox9070619

Garlic is a polyphenolic and organosulfur enriched nutraceutical spice consumed since ancient times. Garlic and its secondary metabolites have shown excellent health-promoting and disease-preventing effects on many human common diseases, such as cancer, cardiovascular and metabolic disorders, blood pressure, and diabetes, through its antioxidant, anti-inflammatory, and lipid-lowering properties, as demonstrated in several in vitro, in vivo, and clinical studies. The present review aims to provide a comprehensive overview on the consumption of garlic, garlic preparation, garlic extract, and garlic extract-derived bioactive constituents on oxidative stress, inflammation, cancer, cardiovascular and metabolic disorders, skin, bone, and other common diseases. Among the 83 human interventional trials considered, the consumption of garlic has been reported to modulate multiple biomarkers of different diseases; in addition, its combination with drugs or other food matrices has been shown to be safe and to prolong their therapeutic effects. The rapid metabolism and poor bioavailability that have limited the therapeutic use of garlic in the last years are also discussed.

Stability assessment of extracts obtained from Arbutus unedo L. fruits in powder and solution systems using machine-learning methodologies

 Food Chem. 2020, 333,127460

Arbutus unedo L. (strawberry tree) has showed considerable content in phenolic compounds, especially flavan-3-ols (catechin, gallocatechin, among others). The interest of flavan-3-ols has increased due their bioactive actions, namely antioxidant and antimicrobial activities, and by association of their consumption to diverse health benefits including the prevention of obesity, cardiovascular diseases or cancer. These compounds, mainly catechin, have been showed potential for use as natural preservative in foodstuffs; however, their degradation is increased by pH and temperature of processing and storage, which can limit their use by food industry. To model the degradation kinetics of these compounds under different conditions of storage, three kinds of machine learning models were developed: i) random forest, ii) support vector machine and iii) artificial neural network. The selected models can be used to track the kinetics of the different compounds and properties under study without the prior knowledge requirement of the reaction system.

Preventive potential and mechanism of dietary polyphenols on the formation of heterocyclic aromatic amines

 Food Frontiers, 2020, 1, 134-151

https://doi.org/10.1002/fft2.30

Thermal processing is the most important and popular domestic cooking method. More than 30 heterocyclic aromatic amines have been identified in cooked meat using various methods. This review highlights preventive potential and mechanism of dietary polyphenols on the formation of heterocyclic amines. Tea, coffee, fruits, vegetable, and spice extracts rich in polyphenols exerted significant inhibition against the formation of heterocyclic aromatic amines. Some polyphenols, such as naringenin and epigallocatechin 3‐O‐gallate, can actively participate into food chemistry reaction to trap Strecker aldehyde and lower the formation of heterocyclic aromatic amines. In addition, some polyphenols can lower the mutagenicity of heterocyclic aromatic amines. More specifically, polyphenols possessing two hydroxyl groups at the meta position of aromatic ring are the most efficient one, but the presence of carboxylic or alkyl groups as substituents in the aromatic ring slightly reduced the inhibitory effect.

Application of Rank Annihilation Factor Analysis for Antibacterial Drugs Determination by Means of pH Gradual Change-UV Spectral Data

 Antibiotics 2020, 9(7), 383

DOI: 10.3390/antibiotics9070383

The main objective of this study was to develop a simple and efficient spectrophotometric technique combined with chemometrics for the simultaneous determination of sulfamethoxazole (SMX) and trimethoprim (TMP) in drug formulations. Specifically, we sought: (i) to evaluate the potential use of rank annihilation factor analysis (RAFA) to pH gradual change spectrophotometric data in order to provide sufficient accuracy and model robustness; and (ii) to determine SMX and TMP concentration in drug formulations without tedious pre-treatments such as derivatization or extraction techniques which are time-consuming and require hazardous solvents. In the proposed method, the spectra of the sample solutions at different pH values were recorded and the pH-spectra bilinear data matrix was generated. On these data, RAFA was then applied to estimate the concentrations of SMX and TMP in synthetic and real samples. Applying RAFA showed that the two drugs could be determined simultaneously with concentration ratios of SMX to TMP varying from 1:30 to 30:1 in the mixed samples (concentration range is 1–30 µg mL−1 for both components). The limits of detection were 0.25 and 0.38 µg mL−1 for SMX and TMP, respectively. The proposed method was successfully applied to the simultaneous determination of SMX and TMP in some synthetic, pharmaceutical formulation and biological fluid samples. In addition, the means of the estimated RSD (%) were 1.71 and 2.18 for SMX and TMP, respectively, in synthetic mixtures. The accuracy of the proposed method was confirmed by spiked recovery test on biological samples with satisfactory results (90.50–109.80%).

Stability assessment of extracts obtained from Arbutus unedo L. fruits in powder and solution systems using machine-learning methodologies

 Food Chemistry, 2020, 33, 127460

DOI:10.1016/j.foodchem.2020.127460

Arbutus unedo L. (strawberry tree) has showed considerable content in phenolic compounds, especially flavan-3-ols (catechin, gallocatechin, among others). The interest of flavan-3-ols has increased due their bioactive actions, namely antioxidant and antimicrobial activities, and by association of their consumption to diverse health benefits including the prevention of obesity, cardiovascular diseases or cancer. These compounds, mainly catechin, have been showed potential for use as natural preservative in foodstuffs; however, their degradation is increased by pH and temperature of processing and storage, which can limit their use by food industry. To model the degradation kinetics of these compounds under different conditions of storage, three kinds of machine learning models were developed: i) random forest, ii) support vector machine and iii) artificial neural network. The selected models can be used to track the kinetics of the different compounds and properties under study without the prior knowledge requirement of the reaction system.

Pomegranate Peel as Suitable Source of High-Added Value Bioactives: Tailored Functionalized Meat Products

Molecules 2020, 25(12), 2859

In the last few years, the consumer’s concern with the relationship between health and diet has led to the search of foods with functional properties beyond the nutritional. In this framework, the consumption of pomegranate has increased due to their sensorial attributes and remarkable amounts of bioactive compounds, which generate, at the same time, huge amounts of by-products. A search in the Scopus database for the last 10 years has revealed the rising interest in pomegranate peel (PP), the main residue from this fruit. The meat industry is a food sector that has had to search for new alternatives to substitute the use of synthetic preservatives by new natural additives, to extend the self-life and keep the quality attributes of their processed products. This review sets out the main bioactivities of PP extracts, and their incorporation in meat products is elaborated. PP is a good source of bioactive compounds, including phenolic acids, flavonoids and hydrolyzable tannins, which have beneficial health effects. It can be concluded that the reformulation of meat products with PP extracts is a suitable strategy for enhancing their technological characteristics, in addition to conferring functional properties that make them healthier and potentially more acceptable for the consumer.

Rapid liquid chromatographic method for the control of doxycycline and tiamulin residues and their metabolites in vivo assays with pigs: Treatment and depletion

 Journal of Pharmaceutical and Biomedical Analysis, 2020, 190, 113428

DOI:10.1016/j.jpba.2020.113428

Results gained from in vivo metabolism could be more authentic to reflect the biotransformation of drugs than in vitro metabolism. This paper discusses the development and characterization of an analytical method for controlling tiamulin (TIA) and doxycycline (DOX) residues in pig plasma and urine, as well as their in vivo biotransformation during treatment and suppression steps at pig farms. For such a purpose, urine samples were taken daily (24-hr intervals) during treatment and until day 8 after last dose. Plasma samples were collected on the last treatment day and up to days 4 and 7 after the last dose. Only traces of TIA and their metabolites have been still detected 8 days after the last day of therapy, in agreement with the period of suppression of both antibiotics set by the manufacturers in 7 days. It was estimated that TIA and DOX half-lives were of two days and one day, respectively. TIA and DOX metabolites have been identified for the first time in plasma and urine pig samples during treatment and suppression steps.

AA1 & EcoChestnut

EcoChestnut project aims at enhancing the development opportunities and boost the growth potential of European chestnut farmers & chestnut products producers.

 

EcoChestnut main output is an online comprehensive and tailored training on organic chestnuts farming & chestnut products manufacturing. The course focuses also on enhancing the competences on marketing strategy, communication with customers, and diversification of the activities.

 

EcoChestnut project supports farmers and producers in development of their potential for production and promotion of organic chestnuts & chestnut products. EcoChestnut will also provide the vocational trainers with learning methods and material to encourage farmers in their initiative.

Objectives

The EU chestnuts market has been experiencing a strong growth in demand for organic chestnut products for the last 10 years. This demand is unsatisfied in volume, so it has to rely on non-EU imports to be satisfied. The Project aims at enhancing the competitiveness of the EU chestnut farmers and producers.

The main objectives are:

1. Develop specific knowledge on production and promotion of Organic Chestnuts & Chestnut Products through a tailor made training course for farmers & producers.
2. Support chestnut farmers & chestnut products producers to enter the market of Organic Chestnuts & Chestnut Products in order to enhance their development opportunities and their growth potential.
3. Raise awareness in chestnuts & chestnut groves as part of cultural, historical and landscape heritage of the countries that produce them.
4. Promote sustainable agricultural farming & encourage the application of organic farming among new and existing chestnut farmers and producers.

To answer this needs, EcoChestnut proposes

1. The EcoChestnut Learning Model
2. A Training Course on Organic Chestnuts & Chestnut Products
3. A Manual for Trainers
4. A Guidebook on Certification of Organic Chestnuts
5. A Handbook on “Utilize the potential of the chestnut groves”

 

The project is running from November 2019 to April 2022.

Project number

2019-1-FR01-KA202-062276

This project has been funded with support from the European Commission.

This website and all its contents reflect the views only of the author, and the Commission cannot be held responsible for any use which may be made of the information contained therein.

More information following this link

Scientific basis for the industrialization of traditionally used plants of the Rosaceae family

Food Chemistry, 2020, 330, 127197

https://doi.org/10.1016/j.foodchem.2020.127197

Plants have been traditionally used for the treatment of different types of illness, due to biomolecules with recognised benefits. Rosaceae family is used in traditional Galician medicine. The following plants Agrimonia eupatoria, Crataegus monogyna, Filipendula ulmaria, Geum urbanum, Potentilla erecta and Rosa canina are usually found in treatments. The aim of this study is to perform an ethnobotanical review about the bioactive compounds of these plants and their different bioactivities, both studied in vitro and in vivo. The nature of the bioactive compounds is varied, highlighting the presence of different phenolic compounds, such as phenolic acids, flavonoids or tannins. Understanding the beneficial effects of the administration of the whole plant or target tissues from A. eupatoria, C. monogyna, F. ulmaria, G. urbanum, P. erecta and R. canina as well as those from their individual compounds could lead to the development of new drugs based on the use of natural ingredients.

 

The effect of two antifungal commercial formulations on the metabolism of a commercial Saccharomyces cerevisiae strain and their repercussion on fermentation evolution and phenylalanine catabolism

 Food Microbiology, 2020, 92, 103554

DOI: 10.1016/j.fm.2020.103554

The effect of two commercial formulations (incorporating mepanipyrim and tetraconazole as active substances) on the metabolism of Saccharomyces cerevisiae Lalvin T73™, growing on a synthetic grape must, and their influence on the alcoholic fermentation course and the biosynthesis of volatiles derived from phenylalanine catabolism was studied. No relevant effects were observed for mepanipyrim except for glycerol production. On the contrary, in the presence of tetraconazole many genes and some proteins related to cell cycle progression and mitosis were repressed. This fact could explain the lower biomass concentration and the lower sugar consumption registered for tetraconazole at the end of the study. However, the biomass-to-ethanol yield was higher in connection with the overexpression of the ADH1 gene. The presence of tetraconazole residues seems to accelerate the Ehrlich pathway. These results agree with the overexpression of several genes (BAT1, PDC1, PDC5, ADH1, SFA1, ATF2, PFK1, PFK2 and ARO3) and a higher abundance of two proteins (Gap1p and Atf2p) involved in this metabolic pathway.