Body Image Satisfaction, Food Consumption, Diet Quality, and Emotional Management in Adolescence: A Longitudinal Analysis from the SI! Program for Secondary Schools Trial

In recent years, wine producers have increasingly experimented with ancient fermentation and ageing techniques, such as the use of ceramic containers or pitch-coated amphorae. Despite growing interest in these traditional practices, few studies have investigated the chemical composition of the resul...

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Autores: Fernandez-Jimenez, Rodrigo, Santos-Beneit, Gloria, Bodega, Patricia, Fernández Alvira, Juan Miguel, de Cos-Gandoy, Amaya, Moreno, Luis A., Miguel, Mercedes de, Rodríguez, Carmen, Martínez Gómez, Jesús, Laveriano-Santos, Emily P., Castro-Barquero, Sara, Estruch Riba, Ramon, Lamuela Raventós, Rosa Ma.
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2025
País:España
Institución:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
Repositorio:Recercat. Dipósit de la Recerca de Catalunya
OAI Identifier:oai:recercat.cat:2445/225612
Acceso en línea:https://hdl.handle.net/2445/225612
Access Level:acceso abierto
Palabra clave:Obesitat
Discriminació
Hàbits alimentaris
Autoestima
Obesity
Discrimination
Food habits
Self-esteem
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spelling Body Image Satisfaction, Food Consumption, Diet Quality, and Emotional Management in Adolescence: A Longitudinal Analysis from the SI! Program for Secondary Schools TrialFernandez-Jimenez, RodrigoSantos-Beneit, GloriaBodega, PatriciaFernández Alvira, Juan Miguelde Cos-Gandoy, AmayaMoreno, Luis A.Miguel, Mercedes deRodríguez, CarmenMartínez Gómez, JesúsLaveriano-Santos, Emily P.Castro-Barquero, SaraEstruch Riba, RamonLamuela Raventós, Rosa Ma.ObesitatDiscriminacióHàbits alimentarisAutoestimaObesityDiscriminationFood habitsSelf-esteemIn recent years, wine producers have increasingly experimented with ancient fermentation and ageing techniques, such as the use of ceramic containers or pitch-coated amphorae. Despite growing interest in these traditional practices, few studies have investigated the chemical composition of the resulting wines. This is the first study that characterises pine pitch, historically used as a coating material, and evaluates the impact of pitched pottery vessels on the winemaking process and wine composition using a foodomics approach. Vinification was carried out in both pitch-coated and uncoated (control) clay containers. Chemical differences between must and wine produced in pitched and unpitched vessels were assessed using targeted and untargeted ultra-performance liquid chromatography–tandem mass spectrometry (UPLC-MS/MS). Compared to the control, must and wine from the pitch-coated vessels had higher concentrations of many polyphenols such as anthocyanins, coumaric acid and tartaric acid, while procyanidins were present in significantly lower amounts. These findings reveal that pitch-coated ceramic vessels significantly influence wine composition, offering a first step toward deeper investigations into how fermentation environments shape metabolite profiles. This knowledge not only enhances our understanding of traditional practices but also opens new avenues for innovation in contemporary oenology.MDPI2026202620252026info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersion20 p.application/pdfhttps://hdl.handle.net/2445/225612Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia)reponame:Recercat. Dipósit de la Recerca de Catalunyainstname:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)InglésReproducció del document publicat a: https://doi.org/10.3390/nu17243882Nutrients, 2025, vol. 17, num.24https://doi.org/10.3390/nu17243882cc-by (c) Bodega, P. et al., 2025http://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccessoai:recercat.cat:2445/2256122026-05-29T05:05:01Z
dc.title.none.fl_str_mv Body Image Satisfaction, Food Consumption, Diet Quality, and Emotional Management in Adolescence: A Longitudinal Analysis from the SI! Program for Secondary Schools Trial
title Body Image Satisfaction, Food Consumption, Diet Quality, and Emotional Management in Adolescence: A Longitudinal Analysis from the SI! Program for Secondary Schools Trial
spellingShingle Body Image Satisfaction, Food Consumption, Diet Quality, and Emotional Management in Adolescence: A Longitudinal Analysis from the SI! Program for Secondary Schools Trial
Fernandez-Jimenez, Rodrigo
Obesitat
Discriminació
Hàbits alimentaris
Autoestima
Obesity
Discrimination
Food habits
Self-esteem
title_short Body Image Satisfaction, Food Consumption, Diet Quality, and Emotional Management in Adolescence: A Longitudinal Analysis from the SI! Program for Secondary Schools Trial
title_full Body Image Satisfaction, Food Consumption, Diet Quality, and Emotional Management in Adolescence: A Longitudinal Analysis from the SI! Program for Secondary Schools Trial
title_fullStr Body Image Satisfaction, Food Consumption, Diet Quality, and Emotional Management in Adolescence: A Longitudinal Analysis from the SI! Program for Secondary Schools Trial
title_full_unstemmed Body Image Satisfaction, Food Consumption, Diet Quality, and Emotional Management in Adolescence: A Longitudinal Analysis from the SI! Program for Secondary Schools Trial
title_sort Body Image Satisfaction, Food Consumption, Diet Quality, and Emotional Management in Adolescence: A Longitudinal Analysis from the SI! Program for Secondary Schools Trial
dc.creator.none.fl_str_mv Fernandez-Jimenez, Rodrigo
Santos-Beneit, Gloria
Bodega, Patricia
Fernández Alvira, Juan Miguel
de Cos-Gandoy, Amaya
Moreno, Luis A.
Miguel, Mercedes de
Rodríguez, Carmen
Martínez Gómez, Jesús
Laveriano-Santos, Emily P.
Castro-Barquero, Sara
Estruch Riba, Ramon
Lamuela Raventós, Rosa Ma.
author Fernandez-Jimenez, Rodrigo
author_facet Fernandez-Jimenez, Rodrigo
Santos-Beneit, Gloria
Bodega, Patricia
Fernández Alvira, Juan Miguel
de Cos-Gandoy, Amaya
Moreno, Luis A.
Miguel, Mercedes de
Rodríguez, Carmen
Martínez Gómez, Jesús
Laveriano-Santos, Emily P.
Castro-Barquero, Sara
Estruch Riba, Ramon
Lamuela Raventós, Rosa Ma.
author_role author
author2 Santos-Beneit, Gloria
Bodega, Patricia
Fernández Alvira, Juan Miguel
de Cos-Gandoy, Amaya
Moreno, Luis A.
Miguel, Mercedes de
Rodríguez, Carmen
Martínez Gómez, Jesús
Laveriano-Santos, Emily P.
Castro-Barquero, Sara
Estruch Riba, Ramon
Lamuela Raventós, Rosa Ma.
author2_role author
author
author
author
author
author
author
author
author
author
author
author
dc.subject.none.fl_str_mv Obesitat
Discriminació
Hàbits alimentaris
Autoestima
Obesity
Discrimination
Food habits
Self-esteem
topic Obesitat
Discriminació
Hàbits alimentaris
Autoestima
Obesity
Discrimination
Food habits
Self-esteem
description In recent years, wine producers have increasingly experimented with ancient fermentation and ageing techniques, such as the use of ceramic containers or pitch-coated amphorae. Despite growing interest in these traditional practices, few studies have investigated the chemical composition of the resulting wines. This is the first study that characterises pine pitch, historically used as a coating material, and evaluates the impact of pitched pottery vessels on the winemaking process and wine composition using a foodomics approach. Vinification was carried out in both pitch-coated and uncoated (control) clay containers. Chemical differences between must and wine produced in pitched and unpitched vessels were assessed using targeted and untargeted ultra-performance liquid chromatography–tandem mass spectrometry (UPLC-MS/MS). Compared to the control, must and wine from the pitch-coated vessels had higher concentrations of many polyphenols such as anthocyanins, coumaric acid and tartaric acid, while procyanidins were present in significantly lower amounts. These findings reveal that pitch-coated ceramic vessels significantly influence wine composition, offering a first step toward deeper investigations into how fermentation environments shape metabolite profiles. This knowledge not only enhances our understanding of traditional practices but also opens new avenues for innovation in contemporary oenology.
publishDate 2025
dc.date.none.fl_str_mv 2025
2026
2026
2026
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://hdl.handle.net/2445/225612
url https://hdl.handle.net/2445/225612
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Reproducció del document publicat a: https://doi.org/10.3390/nu17243882
Nutrients, 2025, vol. 17, num.24
https://doi.org/10.3390/nu17243882
dc.rights.none.fl_str_mv cc-by (c) Bodega, P. et al., 2025
http://creativecommons.org/licenses/by/4.0/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv cc-by (c) Bodega, P. et al., 2025
http://creativecommons.org/licenses/by/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 20 p.
application/pdf
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia)
reponame:Recercat. Dipósit de la Recerca de Catalunya
instname:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
instname_str Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
reponame_str Recercat. Dipósit de la Recerca de Catalunya
collection Recercat. Dipósit de la Recerca de Catalunya
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,811543

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