Abstract Evaluate of cashew nut shell liquid (alginate-CNSL) on TBARS, physicochemical attributes and microbial growing of beef steak was investigated. Three edible coating treatments were prepared: (1) control (uncoating); (2) sodium alginate coating (no additive); and (3) active coatings of sodium alginate added cashew nut shell liquid (alginate-CNSL) at 1% into. Color indexes and water holding capacity were not affected by coating treatments. The pH of the beef samples from the control treatment increased at storage time, and the beef involved with alginate-CNSL coating maintained a pH stable. Alginate-CNSL coating promoted cooking loss lower after 3rd day of storage. Alginate-CNSL coating promoted a lower shear force decrease compared at control and sodium alginate coating. Alginate-CNSL coating reduced lipid oxidation (TBARS) and microbial growing (mesophiles and psychrophiles counts) in beef compared others treatments. Active coating from CNSL (1%) improved the beef preservation, reducing lipid oxidation and microbial growing, until the 6th day of storage stability.

Amino sugars are chemical compounds that have a sugar backbone, in which one of the hydroxyl groups is replaced by an amino group. Derivatives of amine-containing sugars, such as N-acetylglucosamine, are also considered amino sugars. The synthetic introduction of amino functionalities in a regio- and stereoselective manner ontosugar scaffolds represents a substantial challenge. Most of the modern methods for the preparation of 1-, 2- and 3-amino sugars are those starting from glycals, 2,3-unsaturated O-glycosides epoxy-sugars, keto-sugars among others. This review summarizes recente developments in the current state of knowledge concerning the occurrence, biosynthesis, synthesis and application of amino sugars.

Objetivo: Avaliar a concentração de flúor na água engarrafada comercializada, com padrão de apresentação de 500 ml, comparando-a aos valores impressos no rótulo da embalagem. Métodos: Estudo epidemiológico, descritivo e transversal. Foram coletadas amostras das nove marcas disponíveis, na forma de apresentação de 500 ml, nos pontos de distribuição autorizados do município de Fortaleza, em 2013. A concentração de flúor foi determinada por análise em duplicata, utilizando o eletrodo íon-específico para fluoretos. Os resultados de concentração de flúor foram obtidos através da regressão linear da curva de calibração. Resultados: A concentração de flúor variou entre 0,07 e 0,63 ppm de flúor por mg/l, com diferenças significantes entre os valores estipulados nos rótulos e os encontrados com a análise, além de apresentar a concentração foram do padrão preconizado pela vigilância sanitária. Conclusões: Os resultados reforçam a necessidade de um controle dos níveis de flúor em águas engarrafadas, além de uma maior fiscalização por parte da vigilância sanitária.

Objective: Evaluate fluoride concentration in 500ml commercial brands of bottled water and compare it to the amount printed on the label. Methods: A descriptive, cross-sectional epidemiological study was conducted. Samples of nine different commercial brands of 500ml bottled water were collected at authorized distribution points in the city of Fortaleza, CE, Brazil, in 2013. Fluoride concentration was determined in duplicate using a fluoride ion-selective electrode. The results were obtained from linear regression of the calibration curve. Results: Fluoride concentrations ranged between 0.07 and 0.63 ppm F- or mg F/L. There were significant differences between the values printed on the labels and those found in the analysis. The fluoride concentration levels determined were not in compliance with the recommended levels by the National Health Surveillance Agency. Conclusions: The results obtained confirm the need for more careful monitoring of fluoride levels in bottled water and closer sanitary inspections.

Objetivo: Determinar os fatores que influenciam na adequação da terapia nutricional enteral em uma unidade de terapia intensiva. Métodos: Estudo prospectivo e observacional realizado em uma unidade de terapia intensiva entre 2010 e 2012. Foram incluídos pacientes >18 anos em terapia nutricional enteral exclusiva por ≥72 horas. As necessidades de energia e proteínas foram calculadas segundo protocolo da unidade. Foram coletados diariamente dados relacionados à nutrição enteral, causas de não conformidade e exames bioquímicos. Resultados: Dentre os pacientes internados na unidade, 93 foram avaliados, 82% iniciaram a terapia nutricional enteral precocemente e 80% atingiram a meta nutricional em <36 horas. Foram administrados 81,6% (±15,4) de volume de terapia nutricional enteral, com adequação de 82,2% (±16,0) de calorias, 82,2% (±15,9) de proteínas e balanço energético médio de -289,9 kcal/dia (±277,1). Houve correlação negativa da proteína C-reativa com o volume administrado e os balanços energético e proteico, e correlação positiva com o tempo para atingir a meta nutricional. A pausa para extubação foi a principal causa de interrupções (29,9% das horas de pausa) e os pacientes >60 anos apresentaram menor porcentagem de recuperação da via oral em relação aos mais jovens (p=0,014). Conclusão: O início precoce da terapia nutricional enteral, e a adequação do volume administrado, de energia e de proteínas estiveram de acordo com as diretrizes. A inadequação dos balanços energético e proteico parece estar associada à resposta inflamatória aguda (proteína C-reativa elevada). A principal causa de interrupção da oferta da terapia nutricional foi a pausa para extubação.

Objective: To determine the factors that influence the adequacy of enteral nutritional therapy in an intensive care unit. Methods: This prospective observational study was conducted in an intensive care unit between 2010 and 2012. Patients >18 years of age underwent exclusive enteral nutritional therapy for ≥72 hours. The energy and protein requirements were calculated according to the ICU protocols. The data regarding enteral nutrition, the causes of non-compliance, and the biochemical test results were collected daily. Results: Ninety-three patients admitted to the intensive care unit were evaluated. Among these patients, 82% underwent early enteral nutritional therapy, and 80% reached the nutritional goal in <36 hours. In addition, 81.6%±15.4% of the enteral nutrition volume was infused, with an adequacy of 82.2%±16.0% for calories, 82.2%±15.9% for proteins, and a mean energy balance of -289.9±277.1kcal/day. A negative correlation of C-reactive protein with the volume infused and the energy and protein balance was observed. In contrast, a positive correlation was found between C-reactive protein and the time required to reach nutritional goals. Extubation was the main cause for interrupting the enteral nutritional therapy (29.9% of the interruption hours), and the patients >60 years of age exhibited a lower percentage of recovery of the oral route compared with the younger patients (p=0.014). Conclusion: Early enteral nutritional therapy and the adequacy for both energy and protein of the nutritional volume infused were in accordance with the established guidelines. Possible inadequacies of energy and protein balance appeared to be associated with an acute inflammatory response, which was characterized by elevated C-reactive protein levels. The main cause of interruption of the enteral nutritional therapy was the time spent in extubation.