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Mineral and metal(loid)s content in canned tuna available in the Spanish market

Wed, 01 Jul 2026 12:27:37 GMT

Título : Mineral and metal(loid)s content in canned tuna available in the Spanish market Autor : Jiménez-Redondo, Nuria; Casanova-Martínez, Isabel; Sendra, Esther; Cano-Lamadrid, Marina; Signes-Pastor, Antonio J. Resumen : Global fish consumption has increased in recent decades, and tuna is among the most popular and widely consumed species worldwide, although demand varies by region. However, tuna, including canned tuna, may contain metal(loid)s such as Hg, As, and Cd, which can pose health risks if intake exceeds established safety limits and recommended intake. This study aimed to evaluate macroelements, microelements and metal(loid)s concentrations in all available private-label (store-brand: 58 types x 2 production batches) canned tuna products commercialized in the Spanish market at the time of purchase from supermarkets in the Vega Baja del Segura region (Alicante, Spain). All available canned tuna types were analyzed, and a novel aspect was correlating element content with FAO fishing area, tuna species, and covering liquid in recently purchased samples. As and Cd levels were highest in tuna from FAO areas 51 and 34, respectively. Significant differences by species were observed only for K, Fe, Cu and Cd. Tuna in brine generally had higher macro- and microelement levels, while tomato sauce samples showed the highest Cd content. The results suggest that the mineral and metal (loid) content in canned tuna is mainly influenced by the fishing zone and the covering liquid, while the species plays a less important role. In line with these results, which highlight the importance of origin and processing in the nutritional and toxicological characterization of canned tuna products. Our findings suggest that preservation techniques aimed at minimizing metal transfer during processing should be considered, particularly through the optimization of covering liquids, especially for products originating from areas where higher concentrations were detected.

Evaluating Sustainable Feed Alternatives in Sparus aurata: How Alternative Proteins and Oils Maintain EPA+DHA Content and Improve Human Health Lipid Indices

Wed, 01 Jul 2026 12:27:01 GMT

Título : Evaluating Sustainable Feed Alternatives in Sparus aurata: How Alternative Proteins and Oils Maintain EPA+DHA Content and Improve Human Health Lipid Indices Autor : Sendra, Esther; Casanova-Martínez, Isabel; Rodríguez-Estrada, Marcos; Calduch-Giner, Josep Àlvar; Pérez-Sánchez, Jaume; Cano-Lamadrid, Marina Resumen : This study evaluated the effects of alternative feed formulations on the proximate composition and lipid quality of gilthead sea bream (Sparus aurata) in a long-term feeding trial (May 2022–September 2023). Three isoenergetic and isoproteic diets were tested in replicate tanks: a fishmeal-based control (CTRL), a processed animal protein–based diet (PAP), and a diet including insect meal and microalgae oil (ALT). Diet pellet sizes were adapted to the fishes’ developmental stage. Proximate composition and fatty acid profiles were assessed in feed and in fish fillets, with 20 fish analyzed per dietary treatment. The human health lipid indices of the fillets were calculated. Virtual diets were reconstructed to estimate theoretical fatty acid intake across growth, based on feed composition and consumption. Partial least squares discriminant analysis (PLS-DA) revealed distinct clustering by diet. Fillets from all diets met European Food Safety Authority criteria for being high in omega-3 fatty acids, with some variation in EPA and DHA concentrations among formulations. The ALT diet showed a 15% higher EPA+DHA content and the greatest fish lipid quality (FLQ) values, even having the lowest polyunsaturated fatty acids (PUFA) intake from feed, partly due to its elevated lauric acid (C12:0) content, which may contribute to rapid energy mobilization and omega-3 preservation. PAP-fed fish showed the most balanced PUFA/SFA and n6/n3 ratios. These findings demonstrate the viability of sustainable feed alternatives for maintaining nutritional quality in gilthead sea bream, supporting aquaculture sustainability without compromising nutritional value.

Metabolic and microbial stability of protein-fortified fermented dairy drinks: Effect of base and storage

Wed, 01 Jul 2026 12:24:14 GMT

Título : Metabolic and microbial stability of protein-fortified fermented dairy drinks: Effect of base and storage Autor : Rodríguez-Soriano, Marta; Solivella-Poveda, Ana M.; Ropero, Ana B.; Beltrá, Marta; Cano-Lamadrid, Marina; Sendra, Esther Resumen : Aging, particularly in the elderly, is marked by physiological changes that alter protein requirements and utilization, while higher protein intake helps maintain nutritional status and physical function. Fermented dairy products improve protein digestibility and calcium bioavailability, offering benefits for the elderly. Whey protein is a suitable fortifier due to its solubility, digestibility, and acceptance. For these reasons, this study aimed to formulate and analyse whey protein–fortified fermented dairy drinks suitable for home preparation and acceptable to elderly consumers in terms of nutritional, functional, and sensory properties. To facilitate self-care or caregiver-assisted intake, the drinks were designed to be prepared in advance and stored for consumption throughout the day. Changes in sensory attributes, microbial load, physicochemical properties (pH and color), organic acids, sugars, and free amino acids (FAA) were evaluated. Regarding sensory quality, all formulations were free of off-flavors, and notable differences in their profiles allowed for adaptation to different preferences. Microbial counts remained high (>8 log CFU g⁻¹) throughout storage, with quark and kefir-drinks showing the highest stability. The addition of whey protein decreased lightness and increased a* and b*, whereas storage at 24h20C maximized kefir acidification. Lactic acid was the predominant organic acid, and lactose and glucose levels decreased over time due to microbial activity. Finally, storage at 24h20C led to enhanced proteolytic activity; notably, kefir significantly doubled their essential FAA content. Overall, all formulations were shelf- stable under the tested conditions.

Derecho de los tratados [Reseña de libro]

Wed, 01 Jul 2026 10:26:24 GMT

Título : Derecho de los tratados [Reseña de libro] Autor : Cresppo Navarro, Elena

Los derechos humanos como elemento de interacción en el derecho internacional público

Wed, 01 Jul 2026 10:25:49 GMT

Título : Los derechos humanos como elemento de interacción en el derecho internacional público Autor : Crespo Navarro, Elena; Gonzalez Serrano, Andrés

Internacionalización desde el aula: simulando el procedimiento legislativo de la Unión Europea

Wed, 01 Jul 2026 10:25:09 GMT

Título : Internacionalización desde el aula: simulando el procedimiento legislativo de la Unión Europea Autor : Crespo Navarro, Elena

Igualdad de trato y no discriminación en Derecho Internacional

Wed, 01 Jul 2026 10:24:38 GMT

Título : Igualdad de trato y no discriminación en Derecho Internacional Autor : Crespo Navarro, Elena; Pozo Tomás, Rocío María; Rodriguez Mañogil, Adela

Recepción y jerarquía del Derecho Internacional consuetudinario en el ordenamiento interno español

Wed, 01 Jul 2026 10:23:59 GMT

Título : Recepción y jerarquía del Derecho Internacional consuetudinario en el ordenamiento interno español Autor : Crespo Navarro, Elena

La protección temporal en la Unión Europea de personas desplazadas desde Ucrania: práctica estatal

Wed, 01 Jul 2026 10:23:30 GMT

Título : La protección temporal en la Unión Europea de personas desplazadas desde Ucrania: práctica estatal Autor : Crespo Navarro, Elena

Efectos de un programa de ejercicio de alta intensidad sobre la recuperación de peso y el perfil cardiometabólico después de 3 años de cirugía bariátrica: un ensayo aleatorizado.

Tue, 30 Jun 2026 06:59:51 GMT

Título : Efectos de un programa de ejercicio de alta intensidad sobre la recuperación de peso y el perfil cardiometabólico después de 3 años de cirugía bariátrica: un ensayo aleatorizado. Autor : Marc-Hernàndez, Artur; Aracil Marco, Adolfo; MOYA-RAMÓN, MANUEL Resumen : Weight regain is one of the most common problems in the long-term after bariatric surgery. It is unknown if high-intensity exercise programs applied in late phases of post-surgical follow-up could counteract this trend. After a 3-year follow-up, 21 patients underwent sleeve gastrectomy were randomized into an exercise group (EG, n = 11), that performed a 5-month supervised exercise program, and a control group (CG, n = 10), that followed the usual care. Body composition, cardiorespiratory fitness, glycaemia and blood cholesterol were evaluated before and after the intervention. Finally, the EG repeated the evaluations 2 months after the end of the exercise program. Both groups reached their maximum weight loss at the first year after surgery and showed significant weight regain by the end of the follow-up. After the exercise program, the EG showed reductions in fat mass (-2.5 ± 2.6 kg, P < 0.05), glycaemia (-13.4 ± 8.7 mg·dL-1, P < 0.01) and blood cholesterol (-24.6 ± 29.1 mg·dL-1, P < 0.05), whereas the CG during the same period showed increases in weight (1.5 ± 1.3 kg, P < 0.05) and fat mass (1.8 ± 0.9, P < 0.01). Two months after the end of the program, EG had increases in weight (1.1 ± 1.2 kg, P < 0.05), fat mass (2.6 ± 2.2 kg, P < 0.01), glycaemia (8.2 ± 11.6 mg·dL-1, P < 0.05) and blood cholesterol (20.0 ± 22.1 mg·dL-1, P < 0.05), when compared with the values after the exercise program. Therefore, in the medium-term after sleeve gastrectomy exercise may contribute to prevent weight regain and to reduce fat mass, glycaemia, and blood cholesterol.