Impact of paprika and dextrose addition on dry cured loins microbiota and its effect on aroma development.

The impact of paprika and dextrose addition on the surface of dry cured loins was analysed attending to differences in microbiota composition and aroma profile. Three different types of loins containing either dextrose (D), paprika (P) or a mixture of dextrose and paprika (DP) were manufactured. The loins were characterized using physic-chemical parameters, free amino acids, volatile compounds and aroma sensorial analysis, as well as applying microbiological counts and metagenomics of the 16S rRNA gene and its rDNA region. The analysis of volatile compounds clearly distinguished all loins, whereas the total content of free amino acids only separated P from D and DP loins. The main sensory differences were linked to paprika addition, which increased the perception of paprika and smoky odors as well as cured, savoury and cheesy notes. Microbial counts analysis could not differentiate between the three loin types; however, metagenomics analysis revealed clear differences in key bacterial and fungal genera among the three loins. Paprika addition favoured dominance of Latilactobacillus in the microbiota of P loins. On the contrary, dextrose addition caused the dominance of Staphylococcus in the microbiota of D loins. In DP loins, both genera were similarly represented in the bacterial community. Regarding fungi, large differences could be observed within the P and D loins, whereas the proportion of Debaryomyces in DP loins increased. The microbiota composition of DP loins controlled the lipid oxidation phenomenon, reducing the generation of derived volatiles producing rancid notes and increase the volatile compounds derived from amino acids such as branched aldehydes, pyrazines and pyrroles, providing particular aroma notes to the loins.

Impact of Time on Parameters for Assessing the Microstructure Equivalence of Topical Products: Diclofenac 1% Emulsion as a Case Study.

The demonstration of bioequivalence proposed in the European Medicines Agency's (EMA's) draft guideline for topical products with the same qualitative and quantitative composition requires the confirmation of the internal structure equivalence. The impact of the shelf-life on the parameters proposed for internal structure comparison has not been studied. The objectives of this work were: (1) to quantify the effect of the time since manufacturing on the mean value and variability of the parameters proposed by the EMA to characterize the internal structure and performance of topical formulations of a complex topical formulation, and (2) to evaluate the impact of these changes on the assessment of the microstructure equivalence. A total of 5 batches of a topical emulgel containing 1% diclofenac diethylamine were evaluated 5, 14, and 23 months after manufacture. The zero-shear viscosity (η0), viscosity at 100 s-1 (η100), yield stress (σ0), elastic (G') and viscous (G″) moduli, internal phase droplet size and in vitro release of the active ingredient were characterized. While no change in variability over time was detected, the mean value of all the parameters changed, especially the droplet size and in vitro release. Thus, combining data from batches of different manufacturing dates may compromise the determination of bioequivalence. The results confirm that to assess the microstructural similarity of complex formulations (such as emulgel), the 90% confidence interval limit for the mean difference in rheological and in vitro release parameters should be 20% and 25%, respectively.

The impact of poor fetal growth and chronic hyperpalatable diet exposure in adulthood on hippocampal function and feeding patterns in male rats.

Poor fetal growth affects eating behavior and the mesocorticolimbic system; however, its influence on the hippocampus has been less explored. Brain insulin sensitivity has been linked to developmental plasticity in response to fetal adversity and to cognitive performance following high-fat diet intake. We investigated whether poor fetal growth and exposure to chronic hyperpalatable food in adulthood could influence the recognition of environmental and food cues, eating behavior patterns, and hippocampal insulin signaling. At 60 days of life, we assigned male offspring from a prenatal animal model of 50% food restriction (FR) to receive either a high-fat and -sugar (HFS) diet or standard chow (CON) diet. Behavioral tests were conducted at 140 days, then tissues were collected. HFS groups showed a diminished hippocampal pAkt/Akt ratio. FR-CON and FR-HFS groups had higher levels of suppressor of cytokine signaling 3, compared to control groups. FR groups showed increased exploration of a novel hyperpalatable food, independent of their diet, and HFS groups exhibited overall lower entropy (less random, more predictable eating behavior) when the environment changed. Poor fetal growth and chronic HFS diet in adulthood altered hippocampal insulin signaling and eating patterns, diminishing the flexibility associated with eating behavior in response to extrinsic changes in food availability in the environment.

Career Adapt-Abilities Scale (CAAS-Brasil): propriedades psicométricas, diferenças em função de variáveis sociodemográficas e padrões normativos / Career Adapt-Abilities Scale (CAAS-Brazil): psychometric properties, differences as a function of sociodemographic variables and normative standards / Career Adapt-Abilities Scale (CAAS-Brasil): propiedades psicométricas, diferencias en función de variables sociodemográficas y estándares normativos

O objetivo deste artigo foi propor padrões normativos para a Career Adapt-Abilities Scale (CAAS-Brasil) considerando diferenças em função das variáveis sociodemográficas: sexo, estado civil, faixa etária, escolaridade e faixa de rendimento. A amostra foi composta por 2.999 indivíduos, idades variando de 14 a 77 anos, maioria do sexo feminino (63%) e representantes de 21 estados brasileiros. As propriedades psicométricas da CAAS-Brasil foram investigadas por meio de Teoria de Resposta ao Item e coeficiente ômega. Os resultados evidenciaram invariância para a CAAS-Brasil e maiores diferenças de médias nas variáveis faixa etária, escolaridade e faixa de rendimento. A partir disso, foram apresentados padrões normativos para a amostra geral e dividida, considerando as variáveis que apresentaram diferenças. Os padrões normativos apresentados neste artigo possibilitarão que profissionais de orientação profissional e de carreira interpretem, com base em normas, os escores de adaptabilidade de carreira de seus orientandos, tornando a avaliação mais substantiva. (AU)

This article aimed to propose normative standards for the Career Adapt-Abilities Scale (CAAS-Brazil) considering differences in terms of sociodemographic variables: gender, marital status, age group, education level, and income. The sample consisted of 2999 individuals, within the age range of 14 to 77 years, mostly women (63%) from 21 Brazilian states. The psychometric properties of CAAS-Brazil were investigated using Item Response Theory and the Omega coefficient. Results showed invariance for the CAAS-Brazil and greater mean differences in the variables age group, education, and income. From this, normative standards for the overall sample were presented and divided considering the variables that showed differences. The normative standards presented in this article will enable career guidance professionals to interpret the career adaptability scores of their students, making the assessment more robust. (AU)

El objetivo de este artículo fue proponer estándares normativos para la Career Adapt-Abilities Scale (CAAS-Brasil) considerando diferencias en términos de variables sociodemográficas: género, estado civil, grupo de edad, escolaridad y rango de ingresos. La muestra estuvo constituida por 2.999 individuos, con edades comprendidas entre 14 y 77 años, en su mayoría mujeres (63%) y representantes de 21 estados brasileños. Las propiedades psicométricas de CAAS-Brasil se investigaron mediante la Teoría de Respuesta al Ítem y el coeficiente Omega. Los resultados mostraron invarianza para el CAAS-Brasil y mayores diferencias de medias en las variables edad, escolaridad e ingresos. A partir de esto, se presentaron estándares normativos para la muestra general y se dividieron considerando las variables que manifestaron diferencias. Los estándares normativos presentados en este artículo permitirán a los profesionales de la orientación profesional interpretar y la orientación interpretar, basándose en normas, las puntuaciones de adaptabilidad profesional de sus alumnos, haciendo que la evaluación sea más sustantiva. (AU)

Influence of soaking and solvent extraction for deodorization of texturized pea protein isolate on the formulation and properties of hybrid meat patties.

BACKGROUND: Hybrid batters constitute the base for the processing of cooked and dry meat analogues. The use of texturized plant proteins in their formulation is a key strategy to reduce the consumption of animal proteins, although off-flavors present in these plant proteins often cause sensory rejection. The aim was to study the effect of a deodorization process of pea protein, for their use in hybrid meat batters at different percentages of substitution. RESULTS: Hybrid patties with higher percentages of pea protein showed higher values of yellowness, pH, and water activity, whereas hardness was reduced. Soaking treatment with ethanol for deodorization of the texturized pea protein increased humidity and pH in all patties but reduced the textural properties (hardness, springiness, cohesiveness, and chewiness). The addition of oat flour improved the patty texture at higher percentages of pea protein, but in soaked deodorized patty formulations it affected volatile retention. Volatile compounds related to off-flavors (aldehydes, alcohols, acid compounds, ketones, and pyrazines) appeared significantly increased as the pea percentage increased, although these were efficiently removed by the soaking deodorizing process applied. CONCLUSION: Soaking of the texturized pea protein with ethanol is an effective strategy to reduce off-flavors in hybrid meat patties. However, it produces changes in the textural characteristics by the solubilization of the proteins of the texturized pea, reducing the availability to form a network and affecting volatile retention. The formulation of hybrid batter should be controlled in all sensory aspects for the processing of cooked and dry cured meat product analogues. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Diferenças na adaptabilidade de carreira em função da escolaridade e situação laboral / Differences in career adaptability according to education and employment status

A adaptabilidade de carreira é um construto psicossocial que se refere aos recursos do indivíduo para lidar com as tarefas de transição de carreira. O objetivo deste estudo foi verificar se há diferenças nos quatro recursos de adaptabilidade de carreira em relação ao sexo, escolaridade, situação laboral e relações de trabalho. A amostra contou com 890 participantes, com idades entre 18 e 67 anos (M = 33,98; DP = 10,49), sendo 66,4% do sexo feminino. Para a coleta de dados foram utilizados um questionário sociodemográfico e a Escala de Adaptabilidade de Carreira. Os resultados sugerem que há diferenças significativas em relação as variáveis abordadas, com exceção do sexo. Pessoas com maior nível de escolaridade, que estejam empregadas e que possuam uma relação de trabalho como trabalhadores liberais, apresentam maiores níveis de adaptabilidade de carreira. Desta forma, este estudo indica que a adaptabilidade de carreira está relacionada positivamente com desfechos da carreira, o que sugere que intervenções capazes de promover adaptabilidade de carreira, poderão estar indiretamente contribuindo para uma maior empregabilidade dos clientes.

Career adaptability is a psychosocial construct that refers to an individual's resources to handle career transition tasks. The aim of this study was to verify if there are differences in the four career adaptability features in relation to gender, educational level, employment status and work regime. The sample consisted of 890 participants, aged between 18 and 67 years (M = 33.98; SD = 10.49), being 66.4% female. For data collection, a sociodemographic questionnaire and the Career Adaptability Scale were used. The results suggest there are significant differences regarding the variables approached, except for gender. Since people with higher education levels, who are employed and who have a working regime as liberal workers, have higher levels of career adaptability. Thus, this study indicates that career adaptability is positively related to career outcomes, suggesting that interventions capable of promoting career adaptability may indirectly contribute to greater employability of clients.

Toxic Leadership and Empowering Leadership: Relations with Work Motivation.

Purpose: The present study aims to verify the association between two opposing models of leadership, toxic and empowering, and the different dimensions of work motivation. Participants and Methods: Three questionnaires (Toxic Leadership Scale, Empowering Leadership Questionnaire, and Multidimensional Work Motivation Scale) were applied to 408 workers. Cluster analysis was performed. Results: Cluster analysis produced eight clusters based on the different configurations of leadership dimensions, namely coercive, centralizer, false paternalistic, toxic role model, coach, narcissistic-empowering, toxic, and empowering. Those clusters relate differently to work motivation dimensions. Conclusion: The profiles with higher scores in empowering leadership dimensions are more generally related to autonomous regulation (identified and intrinsic work motivation). The profiles with higher toxic leadership dimensions are more related to amotivation and controlled regulation (extrinsic work motivation). One profile stood out: the narcissistic-empowering profile that combines high scores in narcissistic leadership and empowering leadership dimensions. This profile unexpectedly relates significantly to autonomous regulation. This study contributed to the knowledge of the work motivation dimensions concerning empowerment and toxic leadership. Therefore, it contributes to deepening the nomological network of the concepts and providing inputs to human resource processes suitable to improving the organizational results and the workers' quality of life.

Influence of formulation on the quality and stability of a freeze-dried Mandarin product.

Consumers demand products of high quality, healthy, safe, and easy to manage. A freeze-dried fruit snack can meet this demand, but this kind of product may collapse rapidly, becoming highly sticky. To avoid this, adding biopolymers can improve their stability. Nevertheless, these biopolymers can negatively affect other quality characteristics such as the color, texture, and flavor. Therefore, selecting the best biopolymer or combination of biopolymers is an indispensable task to offer freeze-dried fruit. The aim of this study was to know the impact of gum Arabic, starch modified with octenyl succinic anhydrous, bamboo fiber and milk protein isolate on the color, glass transition temperature, and stability of some textural related properties of a freeze-dried mandarin snack. The study showed the convenience of incorporate mixtures of the considered biopolymers to mandarin puree as to ensure the crispy character of the snack, associated with its glassy state, without this having a significant impact on the product color. The best formulation was that obtained with a mix of gum Arabic and bamboo fiber.

Understanding the impact of nitrogen and sulfur precursors on the aroma of dry fermented sausages.

The goal of this study was to confirm and acquire more information about the nitrogen and sulfur compounds existing in the volatile profile of dry fermented sausages from the addition of precursors (proline, ornithine and thiamine), and their role in sausage aroma. To this end, the precursors were added to the formulation of sausages, which were submitted to a fermentation and drying process. The sausage aroma was analyzed by olfactometry technique and Free Choice Profile sensory analysis. The results showed that the addition of precursors impacted the aroma, and reduced the level of oxidation in the final sausages while microbial differences were mainly observed in Orn-sausages. Among the aroma compounds detected only 2-methyl-3-(methylthio)furan verified the effect of thiamine supplementation and the impact on the cured and savoury odours detected in Thia-sausages by Free Choice profile sensory analysis, while no clear effect could be attributed to specific volatile compounds in the nitrogen supplemented sausages.

Evaluation of Taste Aversion Learning Procedure for the Generalization of Aversion Using Palatable Foods / Evaluación del procedimiento aprendizaje aversivo gustativo para la generalización de la aversión con dos alimentos palatables

Abstract An experiment to evaluate the effectiveness of the taste aversion conditioning paradigm in the generalization of aversion with palatable foods was performed. Ten experimentally naive females Wistar rats and three types of foods were used: a) standard purina rodent chow, b) vanilla flavor cookies and c) chocolate-flavored cookies. Subjects were divided into two groups, five subjects per group. Using the taste aversion conditioning paradigm protocol, subjects were exposed to the types of food keeping an intake record. The experiment demonstrated that rats can acquire an aversion to palatable foods accompanied by a tendency to generalize, when using elements that share characteristics such as nutritional content and texture. In addition, the intake of a food that does not share the characteristics of texture, taste, smell and energy content with the one used for conditioning was not been affected. These findings indicate that the aversion generalization seems to depend on the properties of the food used.

Resumen Se evaluó experimentalmente la efectividad del paradigma de aprendizaje aversivo gustativo en la generalización de la aversión utilizando alimentos palatables. Se utilizaron diez ratas Wistar hembras experimentalmente ingenuas y tres tipos de alimentos: a) purina comida estándar para roedores, b) galletas con sabor a vainilla y c) galletas con sabor a chocolate. Los sujetos fueron divididos en dos grupos, cinco sujetos en cada uno. Usando el paradigma de condicionamiento de aversión al sabor, los sujetos fueron expuestos a los tipos de alimentos manteniendo un registro de ingesta. El experimento demostró que las ratas pueden adquirir una aversión a los alimentos palatables acompañados por una tendencia a generalizarse, cuando se utilizan elementos que comparten características como el contenido nutricional y la textura. Además, la ingesta de un alimento que no comparte características como la textura, sabor, olor y contenido energético como el utilizado para el condicionamiento no se vio afectada. Estos hallazgos demuestran que la generalización de la aversión parece depender de las propiedades de los alimentos utilizados.

Infection with SARS-CoV-2 among children with asthma: evidence from Global Asthma Network.

BACKGROUND: Clinical presentations of coronavirus disease 2019 (COVID-19) among children with asthma have rarely been investigated. This study aimed to assess clinical manifestations and outcome of COVID-19 among children with asthma, and whether the use of asthma medications was associated with outcomes of interest. METHODS: The Global Asthma Network (GAN) conducted a global survey among GAN centers. Data collection was between November 2020 and April 2021. RESULTS: Fourteen GAN centers from 10 countries provided data on 169 children with asthma infected with severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2). COVID-19 was asymptomatic in 58 (34.3%), mild in 93 (55.0%), moderate in 14 (8.3%), and severe/critical in 4 (2.4%). Thirty-eight (22.5%) patients had exacerbation of asthma and 21 (12.4%) were hospitalized for a median of 7 days (interquartile range 3-16). Those who had moderate or more severe COVID-19 were significantly more likely to have exacerbation of asthma as compared to those who were asymptomatic or had mild COVID-19 (adjusted odds ratio (adjOR) 3.97, 95% CI 1.23-12.84). Those who used inhaled bronchodilators were significantly more likely to have a change of asthma medications (adjOR 2.39, 95% CI 1.02-5.63) compared to those who did not. Children who used inhaled corticosteroids (ICS) did not differ from those who did not use ICS with regard to being symptomatic, severity of COVID-19, asthma exacerbation, and hospitalization. CONCLUSIONS: Over dependence on inhaled bronchodilator may be inappropriate. Use of ICS may be safe and should be continued in children with asthma during the pandemic of COVID-19.

Aroma enhancement in dry cured loins by the addition of nitrogen and sulfur precursors.

Dry cured loins containing nitrogen (proline and ornithine) and sulfur (thiamine) compounds as precursors of aroma compounds at two concentration levels were manufactured. The effect of precursor addition on the microbiology and chemical parameters of loins was studied together with the aroma study performed by olfactometry and Free Choice Profile sensory analyses. Addition of precursors did not affect the microbial and chemical parameters, while aroma was affected when precursors were added at the highest level. The dry loin aroma profile was mainly composed by compounds 3-methylbutanal, methional, ethyl 3-methylbutanoate, 3-methylbutanoic acid, 1-octen-3-ol, 2-acetyl-1-pyrroline and 2-acetylpyrrole that contribute to musty, cooked potatoes, fruity, cheesy, mushroom, roasted and meaty odor notes. Proline and ornithine supplementation modified the loins aroma profile producing toasted odors, while the effect of thiamine supplementation on the aroma was revealed by the presence of sulfur derived compounds (methional and 2-methyl-3-(methylthio)furan) that contribute to the "cured meat odor".

Pathological traits and adaptability as predictors of engagement, job satisfaction, burnout and workaholism / Traços Patológicos e Adaptabilidade como Preditores do Engajamento

Abstract This study aimed to test the predictive capacity of pathological traits of personality and career adaptability on four constructs that compose the well-being at work: work engagement, job satisfaction, burnout, and workaholism. A total of 204 Brazilian working adults (M age = 34.02, SD = 10.39) participated in the study, which responded to scales measuring pathological traits, career adaptability resources, and well-being components at work. Our findings indicate that pathological traits are, in general, negatively related to job satisfaction and work engagement and positively associated with burnout and workaholism. After the insertion of career adaptability, there was an increase in most of the models' explanation. The contribution of adaptability was significant only for job satisfaction prediction.

Resumo Este estudo teve como objetivo testar a capacidade preditiva de traços patológicos da personalidade e adaptabilidade de carreira sobre quatro construtos que compõem o bem-estar no trabalho: engajamento no trabalho, satisfação no trabalho, burnout e workaholism. Participaram 204 adultos brasileiros trabalhadores (M idade = 34,02; DP = 10,39) que responderam instrumentos que mensuram traços patológicos, recursos de adaptabilidade de carreira e componentes do bem-estar no trabalho. Nossos achados indicaram que os traços patológicos estão, de modo geral, relacionados negativamente com satisfação no trabalho e engajamento no trabalho e positivamente com burnout e workaholism. Após a inserção da adaptabilidade de carreira houve aumento da explicação na maioria dos modelos, sendo que a contribuição única de adaptabilidade foi significativa apenas para predição de satisfação no trabalho.

Development of Chocolates with Improved Lipid Profile by Replacing Cocoa Butter with an Oleogel.

The reformulation of chocolates seeks to find innovative alternatives to cocoa butter (CB) that are more economical and adhere to nutritional recommendations to replace saturated fats with unsaturated ones. In this research, chocolates were elaborated by substituting CB with an oleogel (OG) formulated with hydroxypropyl methylcellulose (HPMC) as an entrapper of sunflower oil by using the foam-templated approach. Four different CB/OG blends were prepared and characterized as potential CB substitutes (100/0 control), at replacement levels of 30%, 50%, 70% and 100% (70/30, 50/50, 30/70 and 0/100 blends), and subsequently, CB/OG-based chocolates (CB/OG-Ch) were formulated (100/0-Ch, 70/30-Ch, 50/50-Ch, 30/70-Ch and 0/100-Ch). Both the CB/OG blends and the CB/OG-Ch counterparts were characterized by dynamic and stationary rheology, hardness, thermal parameters, microstructure, and oil-binding capacity; in addition, the lipid profile of the chocolates was analyzed, and a sensory analysis was performed. Increasing the OG proportion in the CB/OG blend weakens the rigidity and strength of the fat-crystal network conferred by the CB, and decreases both its viscoelasticity and thermal parameters, but the differences between all the different properties and parameters of the CB/OG-Ch samples diminished in presence of the other ingredients used in the chocolate formulation. Sensory analysis evidenced that it is possible to replace up to 70% of CB with the OG, although from a technological point of view a replacement level of 50% would seem more appropriate. As compared to 100/0-Ch, 50/50-Ch and 30/70-Ch involve saturated fat reductions of 55% and 37%, respectively.

Use of Oleogels to Replace Margarine in Steamed and Baked Buns.

Bakery products are usually formulated with solid fats, like margarines and shortenings, which contain high levels of saturated and trans-fatty acids and have negative effects on human health. In this study, hydroxypropyl methylcellulose (HPMC) and xanthan gum (XG) were used as oleogelators to prepare oleogels, using sunflower and olive oil, as substitutes for margarine in baked or steamed buns. The effect of oleogels on the physical properties of the buns was evaluated by analyzing the crumb structure, specific volume, height, and texture. In addition, a triangular discriminatory sensory test was conducted, and lipid digestibility was assessed through in vitro digestion studies. Replacement of margarine with oleogels produced steamed buns with no differences in the crumb structure, volume, height, and texture; however, in baked buns, a less porous and harder structure was produced. No differences in texture were observed between the margarine buns and buns made with oleogels when the triangular test was conducted. The extent of lipolysis was not affected when margarine was replaced by oleogels in the baked and steamed buns. The results suggest that using oleogels instead of margarine in buns could represent an interesting strategy to prepare healthier bakery products.

ATR-FTIR Spectroscopy Combined with Multivariate Analysis Successfully Discriminates Raw Doughs and Baked 3D-Printed Snacks Enriched with Edible Insect Powder.

In a preliminary study, commercial insect powders were successfully identified using infrared spectroscopy combined with multivariate analysis. Nonetheless, it is necessary to check if this technology is capable of discriminating, predicting, and quantifying insect species once they are used as an ingredient in food products. The objective of this research was to study the potential of using attenuated total reflection Fourier transform mid-infrared spectroscopy (ATR-FTMIR) combined with multivariate analysis to discriminate doughs and 3D-printed baked snacks, enriched with Alphitobius diaperinus and Locusta migratoria powders. Several doughs were made with a variable amount of insect powder (0-13.9%) replacing the same amount of chickpea flour (46-32%). The spectral data were analyzed using soft independent modeling of class analogy (SIMCA) and partial least squares regression (PLSR) algorithms. SIMCA models successfully discriminated the insect species used to prepare the doughs and snacks. Discrimination was mainly associated with lipids, proteins, and chitin. PLSR models predicted the percentage of insect powder added to the dough and the snacks, with determination coefficients of 0.972, 0.979, and 0.994 and a standard error of prediction of 1.24, 1.08, and 1.90%, respectively. ATR-FTMIR combined with multivariate analysis has a high potential as a new tool in insect product authentication.

Investigation on the capacity of the factors of the Clinical Dimensional Personality Inventory 2 for identifying people with substance dependence / Investigación de la capacidad de los factores del Inventario Dimensional Clínico de Personalidad 2 para discriminar personas con dependencia de sustancias

Abstract The study aimed to verify the discriminant capacity of the factors of the Clinical Dimensional Personality Inventory 2 (IDCP-2) in the identification of people with substance dependence, as well as to compare this capacity with another instrument that evaluates pathological traits, the Personality Inventory for DSM-5 (PID-5). The sample was composed of 253 adults distributed in three groups: community sample, represented by 110 individuals with ages between 20 and 66 years (M = 32.3; SD = 10,1), 71.8% women; subclinical, 119 individual aged from 18 to 63 (M = 30.4; SD = 8.34), 61.3% women; clinical, 24 individual with ages between 19 and 59 (M = 36,4; SD = 11.2), 83.3% men. Two scales for substance dependence identification were administered (AUDIT and ASSIST), IDCP-2, and PID-5. Findings indicated that IDCP-2 is capable of discriminating between groups, mainly the extreme ones (i.e., clinical sample versus community sample). Moreover, similar discriminant capacity between IDCP-2 and PID-5 was observed. These findings are preliminary evidence that the IDCP-2 factors can identify people with substance dependence, with Hopelessness being the leading factor in the assessment of substance dependents.

Resumen El objetivo de este estudio fue verificar la capacidad de los factores del Inventario Dimensional Clínico de la Personalidad-2 (IDCP-2) en la identificación de personas con dependencia química, así como comparar su capacidad discriminatoria con otro instrumento que evalúa rasgos patológicos, el Personality Inventory for DSM -5 (PID-5). La muestra contó con 253 personas divididas en tres grupos: población general, con 110 personas con edades entre 20 y 66 años (M = 32.3, DP = 10.1) y 71,8% del sexo femenino; subclínico, con 119 individuos con edades entre 18 y 63 años (M = 30,4, DP = 8,34) y 61,3% del sexo femenino; clínico, con 24 participantes siendo 83,3% del sexo masculino y con edades entre 19 y 59 años (M = 36,4, DP = 11,2). Se aplicaron dos instrumentos para la identificación de la dependencia química (AUDIT y ASSIST), además del IDCP-2 y el PID-5. Los resultados indicaron que los factores utilizados del IDCP-2 son capaces de diferenciar los grupos, principalmente los extremos (clínico y población general). Además, se observó que el IDCP-2 posee capacidad predictiva de la dependencia química similar al PID-5. De esta manera, los hallazgos se configuran como evidencias preliminares de que los factores del IDCP-2 son capaces de identificar personas con dependencia química, siendo Desesperanza el factor principal en la evaluación de los dependientes químicos.

Thermorheological Characterization of Healthier Reduced-Fat Cocoa Butter Formulated by Substitution with a Hydroxypropyl Methylcellulose (HPMC)-Based Oleogel.

Cocoa butter (CB) is a main ingredient in pastry due to the unique functional properties of its fat, which is high in saturated fatty acids (SFAs). However, excessive consumption of SFAs is associated with the occurrence of several chronic diseases. This study researched the partial or total replacement of CB by an oleogel (OG) formulated with a healthier lipid profile, for mixed systems that would allow a partial substitution of CB in confectionery products. The "emulsion-templated approach" was used to develop a sunflower oil-HPMC-based OG. Different CB:OG ratios were formulated increasing the percentage replacement of CB by OG from 50 to 100%. Rheological and textural properties were determined and compared with a CB control at 20 and 10 °C. Oil-binding capacity was also analyzed. The systems showed a solid-like behavior, with higher elastic than viscous modulus, which increased with CB concentration. Compared with 20 °C, at 10 °C there was an increase in connectivity, viscoelasticity, and consistency of the systems, in response to a more complete CB crystallization. The replaced systems also presented a better lipid profile than CB. This evidence suggests that formulated CB:OG system at 50:50 ratio could become useful as a CB equivalent in chocolate products.

Light-dark cycle inversion effect on food intake and body weight in rats.

INTRODUCTION: Background: most organisms inhabiting this planet have rhythmic functions in cycles that approximate 24 hours as a result of evolutionary adaptation. Disruption of these rhythms causes disruption in many bodily functions, including energy expenditure and consumption, and lipid and glucose metabolism, in addition to altering several biochemical parameters. Objective: the aim of this study was to determine the effect of altering the light-dark cycle on diurnal and nocturnal food consumption and body weight in rats. Material and methods: three experiments were carried out with an experimental group and a control group in each one. The groups included six males with an age of four months at the beginning of the experiment. Each experiment was 30 days long, starting with a baseline of 10 days and then inverting the light-dark cycle for another 20 days. In the first experiment the inversion took place at the end of the baseline period; in the second, the inversion was performed on days 10 and 20; in the third experiment inversions occurred every five days following the initial 10 days of baseline. Results: our results show a lower body weight gain in the experimental groups when compared to the control groups. Conclusions: significant differences in total consumption of food were not found, but were seen in the patterns of day and night consumption, along with a tendency to develop alterations characteristic of metabolic syndrome, which increased with the frequency of light-dark cycle inversion.

INTRODUCCIÓN: Introducción: la mayoría de los organismos que habitan este planeta tienen funciones rítmicas que siguen ciclos cercanos a las 24 horas, resultado de la adaptación evolutiva. La alteración de estos ritmos provoca disrupción en funciones como el gasto y el consumo de energía, y el metabolismo de los lípidos y la glucosa, además de alterar varios parámetros bioquímicos. Objetivo: el objetivo de este trabajo fue determinar el efecto de la alteración del ciclo luz-oscuridad sobre el consumo diurno y nocturno de alimento y el peso corporal en ratas. Material y métodos: se llevaron a cabo tres experimentos con un grupo experimental y uno de control en cada uno de ellos. Los grupos estuvieron compuestos de seis machos de cuatro meses de edad cada uno. Cada experimento tuvo una duración de 30 días, comenzando con una línea base de 10 días y realizando inversiones del ciclo luz-oscuridad durante los otros 20 días. En el primer experimento se realizó una inversión al término de la línea base; en el experimento dos se realizó en los días 10 y 20; en el tercero, las inversiones se realizaron cada cinco días, tras los 10 días de la línea base. Resultados: los resultados muestran una ganancia de peso corporal menor en los grupos experimentales en relación con los grupos de control. Conclusión: no se encontró ninguna diferencia significativa en el consumo de alimento total pero sí en los patrones de consumo diurno y nocturno, que se intensificaron con el aumento de la frecuencia de la inversión del ciclo luz-oscuridad.

Development of Structured Sunflower Oil Systems for Decreasing Trans and Saturated Fatty Acid Content in Bakery Creams.

In this work, the design of low moisture (10%) oil/water emulsions based on sunflower oil were investigated, as well as their application in a bakery cream as a conventional fat replacer. The emulsions were dehydrated to reach 10% moisture content, achieving highly concentrated vegetable oil gel emulsions of different consistencies and qualities. Physical properties of the dried emulsions were evaluated by texture, microstructure, and oil loss determination. The reformulated bakery creams with the dried emulsions obtained from 47% oil showed better spreadability, viscosity, and viscoelasticity properties. A shortening replacement with the dried emulsion obtained from 70% initial oil caused a negative impact on the creams' consistency, with lower viscosity and lower hysteresis area, revealing a weakness of structure. This research provided new knowledge about the structuration of vegetable oils through concentrated emulsions and their application as a source of healthy fat in creams for bakery applications.