Fatty Acids and Starch Identification within Minute Archaeological Fragments: Qualitative Investigation for Assessing Feasibility.

Within the realm of archaeology, the analysis of biomolecules assumes significant importance in elucidating historical dietary patterns and their implications for contemporary contexts. To achieve this, knowledge and tools of both chemistry and archaeology are essential to yield objective outcomes and conduct analyses of archaeological materials for the detection of biomolecules. Usually, only minuscule remnants of ceramic fragments are retrieved from excavations, which limits the feasibility of comprehensive laboratory analysis. This study aimed to establish a protocol for analyzing fatty acids and starch from archaeological food utensils with minimal sample quantities. Various experiments were conducted to replicate preparations that might have occurred in archaeological vessels, aiming to establish the optimal protocol. The analyses were performed using clay griddles, subjecting vegetable oil to varying temperatures for fatty acid assessment. For starch analysis, a series of experiments encompassed diverse forms of potato preparations (pulp, chuño, tortilla, carbonization, and freeze-drying) and maize (flour, tortilla, and carbonization). The verification of the experiments was confirmed by conducting identical analyses, as developed in the current study, on authentic archaeological fragments. The principal outcomes of this investigation include the successful extraction of both types of biomolecules using only 0.25 g of the sample, obtained through direct scraping from the vessel. Soxhlet extraction was identified as the most efficient strategy to recover fatty acids. Additionally, a comprehensive protocol for the identification of starch extraction was developed. This study has, for the first time, elucidated two detailed methodologies for the extraction of fatty acids and starch in scenarios in which researchers can obtain limited quantities of archaeological food utensil fragments.

Health and Nutrition Analysis in Older Adults in San José de Minas Rural Parish in Quito, Ecuador.

Knowing the health and nutritional status of older adults is crucial to helping them live healthier lives and limiting the need for pharmaceuticals and complicated medical procedures. The objective of this research was to analyze the eating habits (EH), physical activity (PA), and sleep quality (SQ) of older adults in the rural parish of San José de Minas in Quito, Ecuador. Three validated questionnaires were used: the Pittsburgh PSQI for SQ, IPAQ for PA, and frequency of consumption for EH. The results revealed high consumption of refined flours and sugar (70% at least once a day), low intake of whole grains, fish, and olive oil, and considerable consumption of fruits and water. Fifty percent of respondents engage in moderate physical activity and 24% in low physical activity, while 90% of older adults have poor sleep quality. These results indicate a problem in the integral health of the population that does not allow older adults to have a good old age. Health campaigns should be developed to increase physical activity, encourage a better diet, and thus, improve the quality of sleep.

Edible Insects for Humans and Animals: Nutritional Composition and an Option for Mitigating Environmental Damage.

Every day, there is an increase in environmental damage on the planet regarding human action. One of the causes is food production. Edible insects are presented as an option to mitigate the environmental damage generated by the production of conventional food for humans and animals. The objective of this study was to investigate the main nutritional aspects of insects and how they can provide a nutritional and sustainable alternative to the planet. As the main results, the nine orders of insects that are most consumed on the planet are presented: Blattodea, Coleoptera, Diptera, Hemiptera, Hymenoptera, Isoptera, Lepidoptera, Odonata, and Orthoptera. Their main macro- and micronutrient aspects as well as their bioavailable and bioaccessibility proteins and essential amino acids, monounsaturated fatty acids, minerals, vitamins, and fiber (chitin) are also explored. Additionally, some of the species that are used for animal food processing and the possible risks that insects can present when used as food are discussed. With this, edible insects are established as a real option to mitigate climate change being an important nutritional source for the development of food for humans and animals.

Eating habits and physical activity before and during the health emergency due to COVID-19 in Quito - Ecuador.

COVID-19 has managed to paralyze the world for months, this paralysis has caused great changes in the habits, customs and routines of all people. Although science is directed to getting a vaccine to return to normality, these changes may remain in the population. For this reason, it is essential to identify them and observe what has improved or worsened. The IPAQ questionnaire (international physical activity questionnaire) was used to analyze physical activity and regarding food consumption a questionnaire on eating habits. These were applied in a representative sample of adults between 18 and 65 years old in the city of Quito (n: 1022) to collect information before and during the forced quarantine in the city. These data were analyzed and compared along with daily routines and demographic variables of age, education and income. Our working hypothesis was that enforced quarantine would have a significant impact on daily activities, including waking time, mealtimes, physical activity, and eating habits. Waking time went from 5 to 6 to 8-9 in the morning and the breakfast and lunch times changed. The physical activity of the entire population decreased while men proved to be more active than women before and during the health emergency. Our findings suggested that eating habits improved overall during the quarantine period; however, we found that a higher percentage of women reported very healthy eating habits compared to men. People from 18 to 41 years old, with a university education, regardless of their income, decreased their physical activity during quarantine, people with incomes of up to $ 400 per month changed their eating habits to unhealthy since the emergency began. The population in the city of Quito varied their daily routine of physical activity and their eating habits, this suggests that it should be analyzed what measures should be implemented to continue with what has been improved and change what has worsened, and thus avoid public health problems in the future.

Electronic Nose, Tongue and Eye: Their Usefulness for the Food Industry / Nariz, Lengua y Ojo Electrónico: Su Utilidad para la Industria Alimentaria

Background: The electronic nose, tongue, and eye are futuristic technologies that have been used for many years; they have been gaining market in different types of industries and can increasingly be found in the food area; their function is to determine sensory characteristics (smell, aroma, and flavor) and objective visuals, without the subjectivity that can be represented by sensory analysis by people (the study that can complement the analysis of machines, without being exclusive). Objectives: Find the main generalities of these mechanisms, their sensors, software, mechanism of action, and applications within the food industry. Methods: A search was carried out in the main databases of indexed articles, with terms that allowed collecting the necessary information, and 89 articles were used that met different inclusion criteria. Results: The main outcomes were to understand the operation of each of these technologies, what their main components are, and how they can be linked in the beer, wine, oil, fruit, vegetable, dairy, etc. industry to determine their quality, safety, and fraud. Conclusions: The use of electronic nose, tongue, and eye is found in more food industries every day. Its technology continues to evolve; the future of sensory analysis will undoubtedly apply these mechanisms due to the reliability, speed, and reproducibility of the results.

Antecedentes: La nariz, lengua y ojo electrónico son tecnologías futuristas que se vienen empleando hace muchos años, han ido ganando mercado en diferentes tipos de industria y cada vez más se lo puede encontrar en el área de alimentos, su función es el de determinar características sensoriales (olor, aroma y sabor) y visuales objetivas, sin la subjetividad que puede representar el análisis sensorial por parte de personas (análisis que puede complementar al análisis de las máquinas, sin ser excluyente). Objetivo: El objetivo de esta investigación fue encontrar las principales generalidades de estos mecanismos, sus sensores, software, mecanismo de acción y aplicaciones dentro de la industria de los alimentos. Métodos Se realizó una búsqueda en las principales bases de datos de artículos indexados, con términos que permitieran recabar la información necesaria, y se utilizaron 89 artículos que cumplieron distintos criterios de inclusión. Resultados: Los principales resultados fueron entender el funcionamiento de cada una de estas tecnologías, cuáles son sus principales componentes y cómo pueden estar ligados en la industria de la cerveza, vino, aceites, frutas, hortalizas, lácteos, etc., para determinar su calidad, inocuidad y fraude. Conclusión: El uso de nariz, lengua y ojo electrónico cada día se encuentra en más industrias de alimentos y su tecnología sigue evolucionando, el futuro del análisis sensorial será sin duda la aplicación de estos mecanismos por la fiabilidad, rapidez y reproducibilidad de los resultados.