Comparison of the hemodynamic changes between preeclamptic and normotensive parturients who underwent cesarean section under spinal anesthesia at North Showa zone public hospitals, Oromia region, Ethiopia, 2022: a prospective cohort study.

BACKGROUND: Spinal anaesthesia complicates maternal hemodynamic and may expose the parturient to dangerous cardiovascular problems. Up to 7% to 89.2% of pregnant women can suffer from spinal anaesthesia-related hypotension. The aim of this study to compare the hemodynamic changes between preeclamptic and normotensive parturients who underwent caesarean section under spinal anaesthesia at North Showa Zone Public Hospitals, Oromia Region, from February 15 to May 15, 2022. METHODS: A prospective cohort study was conducted on a total of 140 parturients (70 in each group) who underwent cesarean delivery under spinal anesthesia. The study participants were chosen using a consecutive sampling technique. Data were collected from patient charts and intraoperative observations and entered into the Epi Data software version 4.6 and exported to the Statistical Package for the Social Sciences version 25 software. Hemodynamic change = (baseline value-current value/baseline value) * 100. The independent t-test, Mann-Whitney U test, two ways mixed ANOVA, chi-square, and Fisher's exact test was used to analyze the data as appropriate. A P < 0.05 was statistically significant. RESULTS: The mean percentage change in SBP, DBP, and MAP after spinal anaesthesia was a statistically significant difference between the normotensive and preeclamptic groups, except MAP at 15 min was comparable between the two groups with p = 0.638. The proportion of preeclamptic parturients who develop hypotension was 47%, compared to 74% of normotensive parturients, and the RR of developing hypotension, if participants were preeclamptic, was 0.63, with a 95% confidence interval of 0.412 to 0.978 and a p = 0.039. The mean change in heart rate during the first 15 min was comparable between the groups. CONCLUSION: In contrast to normotensive parturients undergoing caesarean section under spinal anaesthesia, our study found that the hemodynamic change was lower in preeclamptic parturients. The proportion of preeclamptic women who develop hypotension was 47%, compared to 74% of normotensive parturients.

Availability of PPEs and training status of health professionals on COVID-19 in Silte Zone, Southern Ethiopia.

INTRODUCTION: recent infectious disease outbreaks like COVID-19 highlights the importance of personal protective equipments and competent professionals on public health preparedness and response in health care systems. Hence, understanding availability of personal protective equipments and training status of health professionals is very important to fill the gap of COVID-19 preparedness and response. Therefore, this study was conducted to assess availability and adequacy of personal protective equipments and health professional's training status on COVID-19 in Silte Zone, southern Ethiopia. METHODS: cross sectional study was conducted from August to October 2020 in Silte Zone. First four weredas from 13 were selected randomly. Systematic sampling technique was used to select 351 health professionals from 13 health facilities of selected weredas. RESULTS: overall, only 36.1% of the health professionals have received adequate training on COVID-19. About 30% of the health professionals had taken training on emergency plan of COVID-19, about 33% had been taught on COVID-19 treatment procedures. Majority 80.9% of the respondents indicated that personal protective equipments are inadequately available. Face masks, hand sanitizers and eye goggles were most scarce PPEs. CONCLUSION: health professionals have been at the frontlines in responding to the COVID-19 pandemic. Yet, challenges remain, such as limited availability of personal protection equipments and inadequate training of healthcare professions was identified by this study. Strengthening of training on COVID-19 and making PPEs adequately available were recommended.

Enzymatic hydrolysis of lupin protein isolates-Changes in the molecular weight distribution, technofunctional characteristics, and sensory attributes.

Enzymatic hydrolysis of lupin protein isolates (LPI; Lupinus angustifolius L.) was performed with nine different protease preparations to investigate their effect on technofunctionality, sensory properties, and the integrity of the proteins to estimate the reduction of the immunoreactivity. Alcalase 2.4 L, papain, and pepsin were most effective in the degradation of the α- and ß-conglutin examined by SDS-PAGE analysis, although the degree of hydrolysis only slightly increased. The technofunctional properties of LPI-solubility, emulsifying, and foaming activity-were improved by most of the proteolytic enzymes with the most impressive increase from 980% foam activity for LPI up to 3,614% foam activity for pepsin hydrolysate. The formation of bitterness, most likely linked to generation of bitter peptides, was pronounced in the Alcalase hydrolysate, while the other hydrolysates did not show an extensive increase in bitterness compared to the LPI. Other sensory attributes of the hydrolysates-with the exception of Alcalase treatment-were also very similar to the LPI. The results of this study show the potential of enzymatic degradation of LPI to modify the IgE-reacting polypeptides and to improve the technofunctionality of the isolates and therefore their use as food ingredients.

Mapping human health risk from exposure to potential toxic metal contamination in groundwater of Lower Dir, Pakistan: Application of multivariate and geographical information system.

The study aimed to assess the physicochemical parameters (pH, electrical conductivity (EC), total dissolve solid (TDS), oxidation reduction potential (ORP), Temperature) and potential toxic metals (PTMs), including Ni, Mn, Cr, Cu, Cd, Pb, Co, Fe and Zn in the groundwater of Lower Dir, Pakistan. Furthermore, the pollution sources and spatial distribution pattern of PTMs were also investigated via principal component analysis (PCA) and geographic information system (GIS) application to understand the changing behaviors of PTMs in groundwater. The average concentrations of physicochemical parameters such as pH, EC, TDS, ORP and Temperature were 7.1, 418 µS/cm, 251 mg/L, 193 mV and 25.7 ○C, while the concentrations of PTMs; Ni, Mn, Cr, Cu, Cd, Pb, Co, Fe and Zn were 0.25, 0.34, 0.09, 0.29, 0.10, 0.08, 0.10, 0.83 and 0.25  mg/L, respectively. Among the selected metals, Mn, Cr, Cd, Pb, Co and Fe were exceeded the WHO guidelines and their percentage contribution were 43%, 57%, 45%, 70%, 70% and 62%, respectively. The increasing order of PTMs were; Pb > Co > Fe > Cr > Cd > Mn > Cu > Ni > Zn in the study area. PCA represented three significant factors, which explained 76% variability in the groundwater. Whereas, clustering analysis (CA) grouped groundwater into three distinct clusters less polluted (C1), moderate polluted (C2) and highly polluted (C3). Human health risk assessment was carried out to check the suitability of groundwater for drinking and domestic uses. The HQ and HRIs values of Cd were >1, suggested that the groundwater sources are unfit for drinking and domestic purposes and may be caused potential health risk after long term ingestion.

Sweet cherries from farm to table: A review.

In order to enable long-distance transportation and ensure that the fruit presents the requisite quality on arrival at markets, the cherry industry for direct consumption needs to prolong post-harvest shelf life. Sweet cherries are highly perishable, non-climacteric fruits with shelf life of 7-14 days in cold storage. Their shelf life is shortened by loss of firmness, color and flavor, stem discoloration, desiccation and mould growth. Various factors such as harvest time, proper handling and cooling practices and above all packaging, greatly influence the shelf life of cherries. One of the areas of research that has shown promise, and had success, is modified atmosphere packaging (MAP). It is one of the fastest growing packaging technologies and has many advantages for different food products. Properly designed modified atmosphere packs can be exploited to lower respiration rates and thus ripening of fruits which results in least changes in physiochemical parameters of sweet cherries during postharvest storage. This paper intended to review a broad spectrum of studies dealt with the use of MAP for preservation of sweet cherries cultivars with an interest for future research work.

Health Benefits of Anthocyanins and Their Encapsulation for Potential Use in Food Systems: A Review.

Anthocyanins are one of the six subgroups of large and widespread group of plant constituents known as flavonoids. These are responsible for the bright and attractive orange, red, purple, and blue colors of most fruits, vegetables, flowers and some cereal grains. More than 600 structurally distinct anthocyanins have been identified in nature. Earlier, anthocyanins were only known for their coloring properties but now interest in anthocyanin pigments has intensified because of their possible health benefits as dietary antioxidants, which help to prevent neuronal diseases, cardiovascular illnesses, cancer, diabetes, inflammation, and many such others diseases. Ability of anthocyanins to counter oxidants makes them atherosclerosis fighters. Therefore, anthocyanin-rich foods may help to boost overall health by offering an array of nutrients. However, the incorporation of anthocyanins into food and medical products is a challenging task due to their low stability toward environmental conditions during processing and storage. Encapsulation seems to be an efficient way to introduce such compounds into these products. Encapsulating agents act as a protector coat against ambient adverse conditions such as light, humidity, and oxygen. Encapsulated bioactive compounds are easier to handle and offer improved stability. The main objective of this review is to explore health benefits of anthocyanins and their extraction, characterization, encapsulation, and delivery.

Enzymatic hydrolysis of whey and casein protein- effect on functional, rheological, textural and sensory properties of breads.

Milk proteins were hydrolyzed by papain and their effect on the rheological, textural and sensory properties of bread were investigated. Water absorption capacity, emulsification capacity, foam volume, foam stability and solubility of Whey and casein protein concentrates and their hydrolysates were determined. The farinograph parameters of wheat flour and blends of wheat flour with casein and whey protein and their hydrolysates were determined to evaluate changes in water absorption capacity, dough development time, dough stability time and mixing tolerance index. The incorporation of WPC, casein and their hydrolysates up to the level of 5 % showed dough properties comparable to control. It was also found that 5 % level incorporation of milk proteins and their hydrolysates have no drastic effect on physical and sensory attributes of bread. The pasting properties showed significant decrease (p ≤ 0.05) when compared with wheat flour at all levels of addition of whey and casein protein concentrates and hydrolysates. Scanning electron microscopy of bread samples shows disruption in the well-defined protein - starch complex of wheat flour bread and the structure of gluten was weak as the concentration of whey protein increases in the wheat flour bread.

Effect of whey and casein protein hydrolysates on rheological, textural and sensory properties of cookies.

Milk proteins were hydrolyzed by papain and their effect on the rheological, textural and sensory properties of cookies were investigated. Water absorption (%) decreased significantly as the amount of milk protein concentrates and hydrolysates increased up to a level of 15 % in the wheat flour. Dough extensibility decreased with inrease in parental proteins and their hydrolysates in wheat flour, significantly. Similarly, the pasting properties also varied significantly in direct proportion to the quantity added in the wheat flour. The colour difference (ΔE) of cookies supplemented with milk protein concentrates and hydrolysates were significantly higher than cookies prepared from control. Physical and sensory characteristics of cookies at 5 % level of supplementation were found to be acceptable. Also the scores assigned by the judges for texture and colour were in good agreement with the measurements derived from the physical tests.

Influence of watermelon seed protein concentrates on dough handling, textural and sensory properties of cookies.

Fruit processing wastes contain numerous by products of potential use in food & allied industry. Watermelon seeds represent a major by-product of the processing waste and contain high amount of nutritional proteins. Protein rich cereal based products are in demand due to their health promoting benefits. With this aim, wheat flour was fortified with watermelon seed protein concentrates (2.5 %, 5 %, 7.5 % and 10 % levels) to prepare cookies with desirable physical, nutritional, and textural and sensory properties. Substitution levels of 5 % and 10 % significantly (p ≤ 0.05) increased the dough stability and mixing tolerance index, however pasting properties and dough extensibility decreased considerably above 5 % substitution levels. Cookie fracture force (kg) increased significantly (p ≤ 0.05) above 5 % fortification levels. Cookie spread factor (W/T) increased from 2.5 % to 7.5 % fortification levels, further increase showed negative impact. Sensory scores of the cookies showed that protein concentrate may be added up to 7.5 % fortification levels. This study revealed that watermelon protein concentrates can be fortified with protein concentrates upto 5-7.5 % levels in cookies to improve their protein quality.

Understanding critical factors for the quality and shelf-life of MAP fresh meat: a review.

Due to increased demands for greater stringency in relation to hygiene and safety issues associated with fresh food products, coupled with ever-increasing demands by retailers for cost-effective extensions to product shelf-lives and the requirement to meet consumer expectations in relation to convenience and quality, the food packaging industry has rapidly developed to meet and satisfy expectations. One of the areas of research that has shown promise, and had success, is modified atmosphere packaging (MAP). The success of MAP-fresh meat depends on many factors including good initial product quality, good hygiene from the source plants, correct packaging material selection, the appropriate gas mix for the product, reliable packaging equipment, and maintenance of controlled temperatures and humidity levels. Advances in plastic materials and equipment have propelled advances in MAP, but other technological and logistical considerations are needed for successful MAP systems for raw chilled meat. Although several parameters critical for the quality of MA packed meat have been studied and each found to be crucial, understanding of the interactions between the parameters is needed. This review was undertaken to present the most comprehensive and current overview of the widely available, scattered information about the various integrated critical factors responsible for the quality and shelf life of MA packed meat with an interest to stimulate further research to optimize different quality parameters.

Characterisation and functional properties of watermelon (Citrullus lanatus) seed proteins.

BACKGROUND: People in developing countries depend largely on non-conventional protein sources to augment the availability of proteins in their diets. Watermelon seed meal is reported to contain an adequate amount of nutritional proteins that could be extracted for use as nutritional ingredients in food products. RESULTS: Osborne classification showed that globulin was the major protein (≥500 g kg (-1)) present in watermelon seed meal, followed by albumin and glutelin. Sodium dodecyl sulfate polyacrylamide gel electrophoresis indicated that the polypeptides had low molecular weights ranging from 35 to 47 kDa. Isoelectric focusing revealed that the isoelectric point of most proteins was in the acidic range 4-6. These proteins are rich in aspartic acid, glutamic acid and serine. An increase in pH (5-9) significantly (P < 0.05) decreased the denaturation enthalpy of these proteins. Among functional properties, albumin exhibited a much higher dispersibility index (810.3-869.6 g kg(-1)) than globulin (227.8-245.4 g kg(-1)), glutelin (182.1-187.7 g kg(-1)) and prolamin (162.3-177.7 g kg(-1)). Digestibility was in the ranges 760.6-910.0 and 765.5-888.5 g kg(-1) for Mateera and Sugar Baby watermelon protein fractions respectively, while surface hydrophobicity ranged from 126.4 to 173.2 and from 125.8 to 169.3 respectively. The foaming and emulsifying properties of albumin were better than those of the other proteins studied. CONCLUSION: The good nutritional and functional properties of watermelon seed meal proteins suggest their potential use in food formulations.

Recent advances in extending the shelf life of fresh Agaricus mushrooms: a review.

Postharvest browning of Agaricus mushrooms is a severe problem that reduces the shelf life of harvested mushrooms because of their continued respiration and biochemical activity. There are no simple answers and no single treatment is known to limit overall quality deterioration. However, there are several strategies that are being implemented in order to reduce the rate of respiration for mushrooms. Packaging technology is the common denominator that allows us to implement these strategies and thus is key to quality preservation. In this review, first, the major factors involved in postharvest quality deterioration are discussed and then technological advances/methods used to counteract these hurdles are presented.

Effect of extraction conditions on lycopene extractions from tomato processing waste skin using response surface methodology.

Skin, rich in lycopene, is an important component of waste originating from tomato paste manufacturing plants. A central composite design with five independent variables, namely solvent/meal ratio (20:1, 30:1, 40:1, 50:1, and 60:1v/w); number of extractions (1, 2, 3, 4 and 5); temperature (20, 30, 40, 50 and 60°C); particle size (0.05, 0.15, 0.25, 0.35 and 0.43mm); extraction time (4, 8, 12, 16 and 20min) was used to study their effects on lycopene extraction. The experimental values of lycopene ranged between 0.639 and 1.98mg/100g. The second order model obtained for extracted lycopene revealed a coefficient of determination (R(2)) of 0.99 and a standard error of 0.03. Maximum lycopene (1.98mg/100g) was extracted when the solvent/meal ratio, number of extractions, temperature, particle size and extraction time were 30:1v/w, 4, 50°C, 0.15mm and 8min, respectively.

Mother's milk and hydrogen peroxide.

H(2)O(2) levels in mother's milk were measured at different times of postpartum periods after birth as well as after different times of storage at freezing temperature. The luminol H(2)O(2) dependent chemiluminescence at pH= 9.8 technique was used. Maximum levels of H(2)O(2) were found in the first week of the postpartum period (24.992 +/- 0.168 microM). The levels of H(2)O(2) decreased significantly (P<0.05) in the second week (20.4 +/- 0.169 microM), while a significant (P<0.01) decrease in the level of H(2)O(2) occurred in the third week after birth (15.783 +/-0.782) microM. The levels of H(2)O(2) fell sharply in the fourth week of lactation (8.75+/- 0.27 microM) with a significant difference relative to the first week (P<0.001). The stability of the H(2)O(2) levels remained constant, at least for a period of one month, with storage at freezing point for all groups (P>0.05).