Resumo em Inglês:

Abstract Benefits associated with consumption of probiotics and prebiotics are well known and many clinical studies have proven their positive impact on human health. The industrial interest in the usage of probiotics along with prebiotics in new food and pharmaceutical products is gradually increasing. However, the probiotic viability and stability during processing, storage as well as under adverse conditions during the gastrointestinal digestion are the significant challenges in probiotic products development. Chocolates are one of the most appealing products among the majority of people and may serve as a suitable carrier for probiotic delivery to the human gut. In addition, chocolate possess a wide range of potent antioxidants and other nutrients that can positively affect human health. Since there is an increasing demand for novel probiotic products, this review will examine the chocolates as a source of prebiotics, a carrier for already encapsulated probiotics and its possible industrial applications.

Resumo em Inglês:

Abstract In this study, potatoes and onions were fried in sesame oil, canola oil and commercial frying oil at 180 °C for 8 and 4 minutes respectively. The process was performed at three steps. Fried potatoes and onions were evaluated by the measurements of parameters such as fatty acid, tochopherols. The results showed that in terms of changes in fatty acid profile in fried samples, the linolenic acid content in sesame and canola has been decreasing. The highest levels of tocopherol were found in fried samples of sesame oil. Finally, it can be concluded that sesame oil has been shown to be better in terms of resistance to other oils studied in this study.

Resumo em Inglês:

Abstract To explore and discuss the clinical effect of postoperative comprehensive nursing care to the patients receiving the coronary intervention operation (CIO). Patients with CIO often have some complications, which needs comprehensive nursing care work. 160 cases of patients receiving the CIO were divided into observation group and control group, with 80 patients included in each group; the patients from the observation group received the postoperative comprehensive nursing care, the patients from the control group received the usual nursing care. The patients from the observation group after receiving the postoperative comprehensive nursing care had an obviously lower incidence of postoperative complications than those from the control group, and also these patients had a significantly higher satisfaction with the nursing care than those from the control group, and the comparative difference of these two groups was of statistical significance (P < 0.05). The postoperative comprehensive nursing care to the patients receiving CIO could help to effectively reduce the incidence of postoperative complications, enhance the therapeutic effect of patients, improve the patient satisfaction.

Resumo em Inglês:

Abstract For different populations, the association studies between the beta-2 adrenergic receptor (ADRB2) Arg16Gly mutation and asthma are conflict. This study was designated to evaluate ADRB2 Arg16Gly polymorphism and asthma in Chinese population. Systemic assessment was performed based on the data from PubMed, Embase, Web of Science, the Cochrane Library, and Chinese National Knowledge Infrastructure (CNKI) up to January 2019. Odds ratios (ORs) with their 95% confidence intervals (95% CIs) were calculated using STATA software. This meta-analysis included 6143 asthma patients and 5919 healthy persons from 34 studies. Overall, ADRB2 Arg16Gly polymorphism showed no significant influence on asthma in China. However, subgroup analyses according to geographic areas, age group and HWE in controls, only found a borderline significant effect for southern Chinese under the homozygotes genetic model (OR = 0.82, 95%CI = 0.68-1.00, P = 0.046). This meta-analysis suggests that ADRB2 Arg16Gly polymorphism is not be related to the development of asthma in China.

Resumo em Inglês:

Abstract The objective of this study was to evaluate physically and chemically chicken breasts with different degrees of white striping (WS), as well as its effect on the process and quality of nuggets and hamburgers. Chicken breasts fillets were obtained from male chicken broilers weighing approximately 3 kg at the slaughterhouse and classified based on the WS degree as normal, moderate or severe. Chemical composition was evaluated (moisture, crude protein, fat, mineral matter and total collagen), as well as pH, color (CIELab), thiobarbituric acid reactive substances, water holding capacity, cooking loss, shear force, dough stability, cooking yield and size reduction of nuggets and hamburgers. The presence of severe WS in chicken breasts changed its chemical composition leading to increased content of fat and collagen, higher lipid oxidation (TBARS), as well as lower crude protein. In addition, breasts with severe WS showed greater cooking loss and lower water holding capacity, besides increased yellow intensity. The presence of WS did not affect significantly the production and quality of chicken nuggets and hamburgers, causing only few changes in hamburger´s cooking loss, and therefore, it is a good destination for this kind of meat.

Resumo em Inglês:

Abstract The aim of the present study was to evaluate the viability of probiotic bacteria Lactobacillus acidophilus (LA-5)® and Bifidobacterium lactis (BB-12)® encapsulation using spray drying (SD) with ricotta whey supplemented with gelatin and hydrolyzed collagen as encapsulating material. Following previous experiments, these gelatin:collagen ratios were defined: 7:3 (gelatin:collagen) for L. acidophilus LA-5 and 9:1 for B. lactis BB-12, which had reduced bacterial counts of 0.46 and 1.26 log Colony-Forming Units (CFU)/g, respectively. There was a viability loss of 0.70 log CFU/g and 0.34 log CFU/g for LA-5 and BB-12, respectively, throughout storage (30 days, 25 ºC). When exposed to the simulated gastric juice, encapsulated LA-5 and BB-12 had higher survival rates (89.91 and 95.83%, respectively) than non-encapsulated microorganisms under the same conditions (54.78 and 57.27%, respectively). In the presence of bile salts, encapsulated LA-5 and BB-12 had survival of 77.44% and 51.05%, respectively, while free cells showed rates of over 99%. After 30 days, these rates decreased to 71.07 and 50.60%, for encapsulated LA-5 and BB-12, respectively. Therefore, ricotta whey associated to gelatin and hydrolyzed collagen can be considered a potential encapsulating agent for the SD of probiotic dairy bacteria.

Resumo em Inglês:

Abstract In this study, the use of carob flour (CF) was investigated to improve the nutritional, antioxidative, and sensory properties of the noodles produced by the traditional method. In traditional noodle production, carob flour was used as a substitute to wheat flour at six different ratios (0% -control: Cmilk, Cwater, 10-40%, CF; w/w). In the noodle samples, L* and b* decreased whereas a* value increased as the CF substitution ratio increased. Regarding the CF substitution, which was found to be a natural antioxidant source rich in phenolic compounds added to the noodle formulation, the antioxidant capacity, total phenol content, and their bioaccessibility values ​​increased. Bioaccessibility of total phenolic content (%) values ​​(22.43-30.07%) of CF-added noodle samples were significantly higher than those of the control samples (p < 0.05). According to the bioaccessibility results of antioxidant capacities, FRAP (50.17%) showed the highest value in the 40% CF noodle sample. As a result, the use of 10% and 20% carob flour in the noodle formulation were determined as the optimum values ​​in terms of sensory properties. In developing new food formulations with high functional properties, it has been recommended to use carob flour as a functional food ingredient.

Resumo em Inglês:

Abstract In Mexico, avocado and guava production generate agronomic residues that contain bioactive compounds as secondary metabolites produced in plants. Their consumption offer favourable health effects; therefore, the objective of the present research was to characterize the bioactive compounds and antioxidant properties in guava (Psidium guajava L.) and avocado (Persea americana Mill.) residues (pulp or epicarp and leaves) at different ethanol concentrations (T1 100%, T2 75%, T3 50% and T4 25%, v/v) and in aqueous extracts (T5). Avocado epicarp (56.17 mg of EAG g-1 dm) and guava leaves 50% extracts (45.13 mg of EAG g-1 dm) presented the highest total phenol content; consequently, as it was expected avocado epicarp (328.95 TEAC/g dm) and guava leaves 25% extracts (320.01 TEAC/g dm) shown the highest antioxidant capacity. On the other hand, the highest saponins values were at avocado (100.60 mg g-1 dm) and guava leaves (76.96 mg g-1 dm) 25% extracts. Then avocado epicarp and guava leaves extracts are suggested as a high potential for agro-industrial, pharmacological and chemical uses.

Resumo em Inglês:

Abstract Food quality and safety have been a concern of the world population, especially in relation to the chemical and microbiological hazards present in food. The presence of antimicrobial residues at levels above the maximum residue limit makes milk unsuitable for human consumption. In this context, the objective of this study was to analyze 184 raw milk samples from the dairy region of Pernambuco state, in order to evaluate the presence of 31 antimicrobial residues from six different groups (β-lactam, sulfonamide, tetracycline, quinolone, fluoroquinolone and pyrimidine). The samples were collected from producers who supply the dairys with and no inspection service and the analyses were performed by liquid chromatography coupled to mass spectrometry. In the qualitative analysis of multiresidues, no sample presented violation for the antimicrobials analyzed. In the quantitative analysis of β-lactams, only one sample of producers who supply milk to dairys with state inspection service presented a result above the maximum residue limit for cloxacillin (464 μg.L-1). It is concluded that raw milk produced in the dairy region of the state of Pernambuco has a low rate of violation of the values established by the current legislation for antimicrobial residues.

Resumo em Inglês:

Abstract Temperate fruit species, originate from regions with cold winters and well-defined climatic seasons. These fruits are also produced in subtropical and tropical regions. The aim of this study was to determine the bioactive compounds and antioxidant activity of different fruit cultivars from fruit trees of temperate climate, such as peach, pear, quince, and fig, able to be produced in subtropic regions. Analyzes of antioxidant activity, total phenolics and ascorbic acid were carried out. In peaches, ‘Biuti’ had the highest phenolic content, and ‘Bonão’ stood out in relation of antioxidant activity (ABTS) and ascorbic acid. For quinces, 'Lageado' had higher phenolic content, ‘Provence’ and ‘CTS’ showed higher antioxidant activity (ABTS), and ‘Alaranjado’ stood out in relation of antioxidant activity (DPPH). ‘Fuller’, ‘Smyrna’ and ‘Portugal’ are the ones with the highest levels of ascorbic acid. In pears, ‘Seleta’ showed the highest phenolic content, antioxidant activity (DPPH) and ascorbic acid. ‘Centenaria’ presented the highest antioxidant activity (ABTS). In figs, ‘Três num Prato’, ‘Lemon’ and ‘Brunswick’ had the highest ascorbic acid content. ‘Três num prato’ and ‘Roxo de Valinhos’ showed the highest phenolic content and antioxidant activity consecutively. It was found that cultivars of these evaluated fruits showed great variability, even under similar conditions.

Resumo em Inglês:

Graphical Abstract : TOC-Table of content. Abstract Spirulina produced in Turkey has a high antioxidant capacity determined by the three common methods (ABTS, CUPRAC, and DPPH). The major phenolics found in Spirulina were acacetin (53.62%) and pinocembrin (41.28%). The bio-accessibility values of the phenolic compounds in Spirulina were approximately 60%. PUFA’s are the significant antioxidant compounds to prevent lipid peroxidation. Spirulina has been found to reduce blood sugar and oxidative stress due probably to the high amount of ω-6 PUFA. By the treatment of Spirulina, the levels of antioxidant enzymes (GSH-Px and SOD) were increased 240 and 60% in the healthy rats, while 19 and 59% in the diabetics. In diabetic rats fed with Spirulina, glucose, triglyceride, total cholesterol levels in blood and malondialdehyde content in body tissues were decreased by 20, 31, 22 and up to 56%, respectively. In-vitro and in-vivo tests have shown that Spirulina has anti-hyperglycaemic, anti-hyperlipidaemia and antioxidative effects on diabetic rats.

Resumo em Inglês:

Abstract This study was aimed at optimization of potato starch gel preparation process by response surface methodology and various process parameters were optimized for textural, gelation and sensory properties. 3D response surface and contour plots showed that independent variables, such as extraction time, extraction temperature and potato starch concentration significantly affected (p < 0.05) texture of potato starch gel. It was observed from RSM analysis that target responses regarding texture characteristics (hardness 1, hardness 2, springiness and chewiness) were significantly reliant on potato starch conc. followed by extraction time and temperature. To was found in range from 102.98 to 109.87 °C whereas, the mean To was maintained at 107.20 °C. It was evident from data of experimental runs that To showed relatively consistent tendency in majority of samples while, experimental runs no. 4 and 5 exhibited a maxima and minima of 109.87 °C and 102.98 °C, respectively. It was evident from To value that starch granules were subjected to degree of disintegration in its internal granules structure, and this disintegration led to polysaccharides release in surrounding medium.

Resumo em Inglês:

Abstract To investigate effect and mechanism of maternal exposure to trace cadmium on the differentiation and development in testis of male offspring rats. Thirty-two pregnant female SD rats were randomly divided into 4 groups: CdCl2 treated group (group A) was intraperitoneally injected with CdCl2 (1.5 mg/kg.d); DES group(group B) was subcutaneously injected with DES (100 μg/kg.d); CdCl2 +TMX group(group C) was treated with CdCl2 (same as above)+TMX (50 mg/kg.d); control group (group D) was treated with the same dose normal saline instead of CdCl2. On day 30th after parturition, the weight and sex ratio of off-spring male rats were recorded; Offspring testes were used for ultrastructural observation. Ultrastructural changes including swollen mitochondria and expanded endoplasmic reticulum in Sertoli cells, gonocyte and Leydig cells, moreover, lipid droplets cumulated in Leydig cells were observed in group A and group B, and so changes in group C were slightly more than those in group A or group B. The expression of StAR and inhibin-B in Leydig cells decreased significantly in group A and group B (p < 0.05), but there were no difference between group C and group D (P > 0.05). Cadmium has similar effect as estrogen which would affect gonadal differentiation and development in male fetal rats.

Resumo em Inglês:

Abstract Moringa the miracle tree is rich source of protein and its protein content are comparable with meat protein. In the current study protein was isolated from moringa flowers and utilized in preparation of bars. Physicochemical analysis like texture, color, caloric value, water activity, pH and sensory characteristics were determined to evaluate the nutritional and quality attributes of bars. Different concentration of isolated protein was used in the preparedness. Among all treatments T4 (15% protein isolate) and T3 (10% protein isolate) were best as they had the highest caloric value i.e. 498.33 and 480.37 kcal and high protein percentage 42.55 and 35.29%. T4 and T3 also were good in all textural parameters i.e. hardness 4.68 and 4.85 kg, firmness 3.88 and 3.67 kg, toughness 3.78 and 3.63 kg and work of shear 16.84 and 16.80 kg/mm. The obtained results indicated that the incorporation of moringa protein isolate in bars not only increase their aesthetic value but also increase their nutritional profile. High quality protein isolated from moringa is cheaper and easily grown with little care to provide ample supply of moringa protein to peoples which were in concern of money for provision of proteinaceous food to their families to combat malnutrition.

Resumo em Inglês:

Abstract Due to its high medicinal and nutritional values, blackberries have become increasingly interesting to producers and consumers. People are looking for healthier options to consume sugar with greater nutritional enrichment. However, replacement of the type of sugar is associated with significant changes in some parameters, finding suitable replacements that result in satisfactory products can be challenging. The aim of this study was to evaluate the influence of different sugars (white refined sugar, white crystal sugar, demerara sugar, brown sugar and coconut sugar) on the physicochemical, physical and sensory aspects of blackberry juices and jellies. The type of sugar influenced the physicochemical and physical characteristics of blackberry jelly and juice, which reflected the differences in acceptability of the final product. Information on the type of sugar and its benefits influenced the sensory acceptance of blackberry jelly and juice.

Resumo em Inglês:

Abstract The State of Paraíba is an important producer of artisanal cachaça that has outstanding quality in national tasting panels and for this reason this research studied organizational aspects for certification and compliance with Good Manufacturing Practices - GMP - of 53% of formal producers. Samples of cachaças from these producers were evaluated for physical-chemical and sensory quality by experienced tasters. Sixty-five percent of the cachaças evaluated met the legally determined physical-chemical quality parameters, but only 35% met the certification parameters. Evaluated the cachaça factories, on average, 85% of the GMP criteria were met. While, meeting the organizational criteria established for certification ranged from 48.1 to 82.4%. The sensory evaluation of the cachaça samples indicated that the distillates from Paraíba should be subjected to longer storage times in wooden barrels, as they had a high alcoholic olfactory character, aroma related to solvent, burning and pungency and did not present intense oiliness, vanilla flavor and caramel. The results indicated that cachaça producers in Paraíba will have difficulties in obtaining the certification seal, since they only respected 66.4% of the organizational aspects of registration and mandatory control.

Resumo em Inglês:

Abstract Hard textural attributes of chickpea necessitate the employment of specialized pretreatment prior to roasting. As compared to frying, the Intensification of Vaporization by Decompression to the Vacuum (IVDV) as a vacuum expansion (VE) technique was utilized to improve and preserve the nutritional, textural, and structural properties of chickpeas. It was clearly demonstrated that frying (FR) caused decrease in degrees of lightness in chickpeas as compared to VE samples. Raw and VE samples showed a combination of green and red colors. VE caused C=O stretching in chickpeas and imparted desirable color. The surface fissures were more evident in FR grains as compared to VE grains. The grain structure was modified from largely ovoid to round or spherical forms. Enhanced cross-linking was observed in VE samples due to stable rheological properties. IVDV improved nutritional, color and structural attributes of chickpeas were preserved after texturization.

Resumo em Inglês:

Abstract The effects of 6-gingerol on adhesive ability of probiotics to colonic epithelial cells in vitro were explored. Two strains of probiotics were Lactophilus acidophilus and Bifidobacterium bifidum. NCM 460 cells (normal colonic epithelial cells) and Caco-2 cells (colon cancer cells) were used in this study. Effect of 6-gingerol (5, 10, 15, 20, 25, 30, 35, 40 μg/mL on NCM 460 cells and effect of 6-gingerol (10, 25, 50, 75, 100, 125, 150, 175 μg/mL) on Caco-2 cells were investigated. MTT assay was adopted to analyze cell proliferation. Methods of Gram staining and plate counting were used to analyze the probiotic adhesion to colonic epithelial cells. Results showed that 6-gingerol had no inhibitory effect on colonic epithelial cells within the non-cytotoxic dose range. 6-gingerol could promote the adhesion of probiotics to colon epithelial cells in a dose-dependent manner, which would be benefit for probiotics to exert continuous probiotic activity in the intestinal tract.

Resumo em Inglês:

Abstract This study aimed to determine optimum conditions of the ultrasound assited extraction (UAS) parameters for different solvent types by using response surface methodology (RSM) and Box- Behnken design. The model parameters namely, time, temperature and ultrasound power significantly affected TPC value of the propolis extract (P < 0.05). The optimum process parameters were determined as 2.95 min, 58.61 °C and 615.26 W for ethanol, 3 min, 60°C and 580 W for dimethyl sulfoxide (DMSO), 3 min, 59 °C and 591 W for Propylene glycol (PG) and 2.70 min, 59.19 °C and 591.73 W for distilled water (DW). The extracts obtained from optimum conditions were compared with conventional solvent extraction methods (CSE). The chrysin was determined as a major phenolic compound and its value significantly differed based on the extraction and solvent types (P < 0.05). This study suggested that the ethanolic extracts obtained from UAS could be used as natural antimicrobial and antioxidant source.

Resumo em Inglês:

Abstract The cultivar BRS Avai was originated from recurrent phenotypic selection in the original American cultivar Tabasco Macllhenny™, used in the worldly famous Tabasco pepper (Capsicum frutescens L.) sauce. The determination of the aroma profile of this new cultivar could reveal important qualitative descriptors that will help in future crosses and in the improvement of the desirable characteristics. Headspace solid-phase microextraction combined with gas chromatography-mass spectrometry and gas chromatography-olfactometry techniques were used to analyze the volatile compounds from a new Brazilian cultivar, estimating the most powerful odor-active compounds. In the volatile fraction of BRS Avai pepper, esters were the predominant chemical class and major compounds were isohexyl and hexyl esters. Thirty-five odorants were detected and sixteen were considered as having moderate to high intensity, with hexyl 2-methylbutanoate, α-pinene, hexyl butanoate and hexyl 3-methylbutanoate contributing the most to the typical sweet, herbal and pepper-like aroma of this cultivar.

Resumo em Inglês:

Abstract Factors that influence the acceptability and preferences of consumers have been perceived as sensory attributes, such as color, appearance, flavor, and texture. Understanding which attributes are most important for overall liking would be helpful to establish meaningful criteria for product grading. Thus, in addition to the overall chemical and sensory qualities, it is important to appreciate which sensory attributes make a product pleasant or unpleasant to a consumer. In this context, the aim of this study was to evaluate the sensory attribute that contributes most to the overall liking by a gamma regression model using different formulations of mixed fruit jams made with Brazilian Cerrado fruits. Based on the proposed model, we concluded that appearance was the most important predictor of the overall liking of the assessors.

Resumo em Inglês:

Abstract The growth of dairy sheep farming in Brazil combined with consumer´s preference for concentrated yogurts and the search for innovative products with different flavors and textures demonstrate the opportunity for diversification of sheep milk derivatives. The objective of this study was to develop two novel formulations of Labneh cheese made of sheep’s milk and to verify their shelf life considering microbiological and physical-chemical quality under refrigeration storage. Formulations L1 and L2 were prepared using a similar protocol with pressing times of 4 and 3 hours respectively, and this difference caused little influence on the parameters evaluated, showing no need for this additional time. Both formulations had the desired spreadability characteristic and the final products showed moisture and fat content classified as very high moisture and semi-fat cheeses according to the Brazilian legislation. The microbiological counts in L1 and L2 after 150 days of cold storage were within legal limits for thermotolerant coliforms, Staphylococcus aureus, Salmonella sp. and Listeria monocytogenes. The satisfactory results in the microbiological and physical-chemical evaluations demonstrated that the Labneh formulations and processing method were efficient to produce a stable product of good quality, indicating that it can be commercialized to a specific niche market.

Resumo em Inglês:

Abstract The demand for wild tambaqui has led to overfishing of their natural stocks, and has thus increased the demand for farmed fish. This has raised a question regarding the nutritional value of these groups of individuals; to see if they differ when they grow in wild and farmed environments. The meat of 28 tambaqui was evaluated by measuring the moisture, ash and total proteins among the fish from the two different environments in the states of Amazonas and Rondônia, Brazil. The averages of the centesimal composition showed significant differences, between environments and states. The moisture values of wild fish between the states did not differ, but were higher than those farmed in either of the states. The ash value also showed differences between groups by environment and between states. However, it was found that wild tambaqui from both states exhibited the best levels of protein and did not show statistical dissimilarities. The group farmed in Rondônia was also similar to the wild ones caught in that state. As for farmed fish, the averages between states were different, with the lowest value attributed to fish from Amazonas. The data show that wild tambaqui had a higher nutritional value than farmed fish.

Resumo em Inglês:

Abstract Subcritical water treatment is a useful technique for the extraction of active compounds from biomass materials due to its short processing time, low cost, and environmental sustainability. Defatted rice bran is a by-product of rice bran oil, which still contains protein. In this study, rice bran protein was extracted using subcritical water treatment at temperatures of 120, 140, 160, and 180 °C and reaction times of 30, 45, and 60 minutes to determine the effects of following parameters on the production of milk analogues. At higher temperatures, the protein content and emulsifying activity index (EAI) increased, and the nitrogen solubility index (NSI) ranged from 87-100%. The emulsifying stability index (ESI) reduced when the reaction time was increased, while the molecular weight of the protein was less than 50 kDa. These temperatures and reaction times were shown to have direct impacts on both protein extraction and the molecular size of rice bran protein, which significantly increase the production of milk analogues. The results showed that milk analogues appeared to be more viscous than cow’s milk, as evidenced by the shear thinning. In sensory evaluation, the color, texture, taste, and acceptability of cow’s milk scored higher in comparison to milk analogues. All of the sensory parameters analyzed, except odor, were significantly different (P ≤ 0.05).

Resumo em Inglês:

Abstract The aim of this work was to determine and compare the mineral composition and physico-chemical parameters of formulations of cookies developed by hand based on Lablab purpureus (L.) Sweet (mangalo—BFM), Vigna unguiculata (L.) Walp. (cowpea beans—BFC) and Cajanus cajan (L.) Huth (pigeon pea—BFP) flours. The results indicate that the cookies have a high content of essential minerals (mainly K, P and Ca). Moisture (4.48-8.44%) was below the maximum value established by Brazilian legislation, and lipids (6.35-6.56%) and ash (3.33-3.96%) were like products found in the market and literature. High levels of protein (8.37-9.28%), fibre (3.88-6.39%) and carbohydrates (66.28-71.19%) give the product high nutritional potential. No oxidation products were detected. Water activity and acidity remained satisfactory for good food preservation for 45 days. Sensory evaluation indicates a satisfactory acceptability for the BFM and BFC (overall quality above 7). The desirability data indicated that the BFC obtained the best performance for the chosen parameters. Therefore, the elaborated cookies have high nutritional quality and the pulse flour has potential for the enrichment of food products.

Resumo em Inglês:

Abstract To analyze value of PDCA circulation mode combined with continuing nursing guided by WeChat on improving the nursing quality of patients with gynecological inflammatory diseases during out-of-hospital treatment. 320 patients with gynecological inflammation were equally divided into control group (routine guidance during out-of-hospital treatment) and observation group (the control group implemented PDCA circulation mode combined with WeChat guidance of continuing care services). Nursing quality score and total nursing efficiency were compared. The patients’ average age, marital status, menopause and disease types showed no difference between two groups. After 3 months of nursing intervention, the scores of nursing quality and total effective rate of nursing in the observation group were better than those in the control group. The improvement degree of mastery rate of gynecological health knowledge and the total nursing satisfaction in the observation group were better than those in the control group. During out-of-hospital treatment of patients with gynecological inflammatory diseases, the implementation of PDCA circulation mode combined with the continuous nursing intervention guided by WeChat is conducive on improving the quality of nursing, improving the grasp of gynecological health knowledge, thus increasing the satisfaction of patients with nursing services, with a high value of promotion and application.

Resumo em Inglês:

Abstract We aim to investigate the effect of Shenfu injection before anesthesia on shivering and its impact on hemodynamic parameters. Eighty patients underwent transurethral resection of the prostate were randomized and received 50 mL Shenfu injection (experiment group) or 50 mL 0.9% sodium chloride injection (control group) before anesthesia. Incidence of shivering, axillary temperature, heart rate, systolic and diastolic blood pressure were monitored before, during, and after surgery. Compared to the control group, patients in the experiment group had significantly less decrease in temperature (36.02 ± 0.29 °C in the experiment group versus 35.50 ± 0.33 °C in the control group, p = 0.047). Patients in the experiment group had lower incidence of shivering (10% in the experiment group versus 27.5% in the control group, p = 0.042). On average, patients in the experiment group had significantly more stable hemodynamic parameters: with lower heart rate, less decrease in systolic and diastolic blood pressure (p < 0.05 for all). No significant difference in adverse events were observed. Our study demonstrated that among elderly patients who received transurethral resection of prostate under combined spinal and epidural anesthesia, Shenfu injection before anesthesia prevented postoperative shivering and reduced the temperature and hemodynamic perturbation of anesthesia and surgery.

Resumo em Inglês:

Abstract Guava (Psidium guajava) is a highly perishable fruit with a short shelf life as physico-chemical changes occur continuously and rapidly after harvest leading to heavy postharvest losses. This experiment was laid down to unravel the effects of ascorbic acid (AA) on ripened guava fruits to improve its shelf life and quality. Four different concentrations of AA namely 0, 50, 100, 200 ppm were used to treat guava fruit for five minutes followed by storage at 25±2 °C and ≥80% relative humidity (RH) for 12 days. Physiological and biochemical changes were studied, together with the specific enzymatic activities for catalase (CAT), superoxide dismutase (SOD) and peroxidase (POD). The results revealed that ascorbic acid treatments significantly reduced PWL, fruit decay percentage and suppressed pH and sugar/acid ratio than control fruits. Furthermore, soluble solid content, total acidity, total sugar, vitamin C and total phenolic contents were recorded higher in 200 ppm AA-treated fruits and maintained higher eating quality than control fruits. In addition, SOD, POD and CAT activities were observed higher in 200 ppm AA-treated fruits than control. The results clearly demonstrate that 200 ppm AA application have a potential to improve quality attributes of guava fruit.

Resumo em Inglês:

Abstract The occurrence of zearalenone is considered a major risk factor affecting human and animal health worldwide. Zearalenone-contaminated feed can cause serious disorders and diseases in farm animals. A number of approaches have been developed to counteract zearalenone, but only few can be used. A potential approach to protecting animals against the harmful effects of zearalenone-contaminated feed is the use of substances to reduce zearalenone contamination of feed. The present study aimed to evaluate the effect of different absorbents in zearalenone-contaminated feed via in vitro bionic digestion. The results revealed that three types of absorbents exhibit improved effects. More than 50% of zearalenone is absorbed during digestion. Specifically, KLX (the main component is yeast cell wall), absorbed 83% of the zearalenone in the contaminated feed after bionic digestion in vitro. Monogastric animal bionic digestion is a rapid and physiologically relevant method to evaluate the efficacy of adsorbent materials in binding mycotoxins. The technique can be used to pre-screen the mycotoxin/adsorbent combinations as an alternative to animal experiments.

Resumo em Inglês:

Abstract High-barrier and antibacterial materials have potential applications in the field of preservative packaging for fresh meat products. In this paper, UV irradiation and silane coupling agent (KH550) were used to modify the surface of SiOx coating on polyester (PET)/SiOx film to prepare the PET/SiOx/chitosan and PET/SiOx/chitosan-nano-ZnO composite film, respectively. The contact angle test revealed that KH550 improved the surface hydrophilicity of SiOx significantly compared to UV irradiation, and thus PET/SiOx/chitosan and PET/SiOx/chitosan-nano ZnO composite films were successfully prepared and their physical and chemical properties were characterized. SEM images showed that the surface of the composite film was a smooth and layered structure. The mechanical performance testing of the films has revealed that mechanical performance of the PET was improved by SiOx deposition while the coating (KH550, chitosan, and chitosan-nano ZnO) does not affect the mechanical performance of PET/SiOx. The oxygen resistance of PET/SiOx films treated with KH550 was enhanced with the addition of chitosan and chitosan-nano ZnO coating, but the moisture resistance was slightly decreased. Furthermore, PET/SiOx/chitosan and PET/SiOx/chitosan-nano ZnO composite films showed excellent growth inhibition against Staphylococcus aureus and Escherichia coli. The PET/SiOx/chitosan-nano-ZnO films had exhibited the strongest inhibition of bacteria.

Resumo em Inglês:

Abstract To evaluate the effect of medical nutritional therapy (MNT) combined with low glycaemic index (LGI) formula at breakfast for 4 weeks on the glycaemic control of patients with type 2 diabetes mellitus (T2DM). Ninety-six participants were recruited and randomly equally divided into two groups. The intervention group was offered with 40g LGI formula at breakfast adjusted according to MNT, and the control group with regular MNT. After 4 weeks, fasting blood glucose, glycated albumin (GA), insulin, C-peptide levels and metabolic index were compared between the two groups. Compared to the intervention group, the total cholesterol (TC), low-density lipoprotein cholesterol (LDL-C), and the change of FBG (–0.64 ± 1.4 vs. 0.3 ± 2.2; p < 0.05) and 2h-PBG (–1.8 ± 3.6 vs.0.8 ± 3.2; p < 0.01) in the control group were significantly decreased. The LGI formulations, having a significant effect on controlling glucose and lipid metabolism, could be used as a non-pharmacological intervention for T2DM self-management.

Resumo em Inglês:

Abstract The purpose of this study is to create an assortment of whole grain wheat bread that is resistant to microorganisms and has high nutritional value. The research was carried out on the microbiological purity of whole wheat flour, the inhibitory effect of plant extracts on thermophilic bacteria detected in flour and the amount of biologically active additives and vegetable raw materials in the product. The study revealed thermostable types of bacteria in the flour. 1 g of whole grain flour was found to contain 92 CFU / g of Bacillus cereus and 16 CFU / g of Bacillus mesentericus. As a result of the inhibition of the bacteria Bacillus cereus and Bacillus mesentericus, cabbage juice (Brássica olerácea) has a bacteriostatic effect in addition to bactericidal activity, that is, it prevents the growth of bacteria. In the analysis of the physical and chemical characteristics of the finished product, we can see a decrease in the acidity of the bread in the functional direction. And as the volume of functional bread increases, so does its porosity. In terms of own volume, it increased by 22.4% compared to the control.

Resumo em Inglês:

Abstract Food and beverage consumption is the most possible route of human exposure to undesirable elements. Tieguanyin tea and white tea are widely-consumed beverage, which may be contaminated by fluoride (F), lead (Pb), chromium (Cr), and cadmium (Cd). For this study, the contamination levels and dietary exposure risks of these elements were studied from 72 Tieguanyin tea samples and 40 white tea samples from Fujian Province, China. The average concentrations of these elements decreased in order from F, Pb, Cr to Cd in Tieguanyin tea, while white tea in order from F, Cr, Pb to Cd. Metal-to-metal correlation indicated a weak positive correlation between Pb/Cd pairs (Tieguanyin tea) and Pb/Cr pairs (white tea). A weak negative correlation pair was found for Cr/Cd in Tieguanyin tea. The hazard index levels were below one, suggesting that there was no significant non-carcinogenic health risk to tea drinking consumers under the current dietary intake. The total cancer risk values of Pb, Cd, and Cr via the consumption of Tieguanyin tea and white tea were 4.01×10-5 and 7.64×10-6, fell into the acceptable range of 10-6~10-4. It demonstrated that the cancer risk for consumers via drinking Tieguanyin tea and white tea was acceptable.

Resumo em Inglês:

Abstract Osmotic dehydration is a nonthermal processing technology, that is limited in blueberries because of the osmotic agent, temperature and efficiency. This study was to prepare a novel ternary solution considering low-sugar, low-salt and low-viscosity requirements and to dehydrate blueberries at 20 °C. The mass transfer kinetics of fresh and frozen blueberries were explored in ternary solution considering the volume shrinkage of blueberries. The results showed that the 40%/50% xylitol solution had the lowest viscosity in polyols at 20 °C. The addition of 5%/10% CaCl2 had no significant effect on the viscosity of the ternary solution. Frozen blueberries had higher OD efficiency and less equilibrium time than fresh blueberries at 600 rpm vibration speed and 50%xylitol/10%CaCl2 concentration. There was competition between xylitol and CaCl2 transfer at shorter dehydration times for fresh blueberries, which was not significant in frozen blueberries and with longer times. Considering volume shrinkage of the blueberries, the effective diffusion coefficient of water and solute was calculated. The vibration speed had a significant effect on the effective diffusion coefficient, which governed the mass transfer efficiencies of the blueberries in the ternary solution.

Resumo em Inglês:

Abstract The psychrotrophic bacteria count and the profile of Gram-negative bacteria present in commercial Brazilian organic dairy products (27 samples, pasteurized whole milk, Minas Frescal cheese, and yoghurt, equally distributed) as well as the biofilm-producing capacity and the production of deteriorating enzymes were investigated. Most of the samples (59%) presented psychrotrophic bacteria counts higher than 4 log CFU/g, indicating problems in the microbiological quality of the products. The identification of Gram-negative bacteria revealed the presence of micro-organisms that can be potentially harmful (39.4% Acinetobacter baumanii/calcoaceticus, 23.2% Burkoderia pseudomallei, 10.1% Halfnia alvei) and/or deteriorating micro-organisms (6.1% Pseudomonas aeruginosa) with the capacity of producing proteases (36.4%), lecithinases (41.4%), and lipases (4%). Roughly, 68.7% of micro-organisms were non-producers of biofilms, 28.3% were medium biofilm producers, and 3.0% were high biofilm producers. The findings suggest there are problems related to the good practices of obtaining organic milk and in the manufacture of dairy products.