Quality attributes of CTVad1, a nanoemulsified adjuvant for phase I clinical trial of SpiN COVID-19 vaccine.

Aim: To develop, characterize and evaluate an oil/water nanoemulsion with squalene (CTVad1) to be approved as an adjuvant for the SpiN COVID-19 vaccine clinical trials. Materials & methods: Critical process parameters (CPPs) of CTVad1 were standardized to meet the critical quality attributes (CQAs) of an adjuvant for human use. CTVad1 and the SpiN-CTVad1 vaccine were submitted to physicochemical, stability, in vitro and in vivo studies. Results & conclusion: All CQAs were met in the CTVad1 production process. SpiN- CTVad1 met CQAs and induced high levels of antibodies and specific cellular responses in in vivo studies. These results represented a critical step in the process developed to meet regulatory requirements for the SpiN COVID-19 vaccine clinical trial.

Understanding the main factors that influence consumer quality perception and attitude towards meat and processed meat products.

Meat and meat products consumer behaviour is becoming less predictable. The objective of this review was to determine the attributes associated with the consumer's perception of quality and identify factors influencing the perception and consequent attitude. In conclusion, the findings showed that factors impacting nutritional quality, chemical and biological hazards, animal welfare, beliefs, and fraud could affect consumers' perception of how safe meat products are. Consumers positively perceive sensory attributes and recognize meat's nutritional value, still concerned with fat. Animal welfare and environmental impact have become significant drivers of consumer perception. The presence of chemical additives is a severe concern. Information received by consumers through media strongly influences perception and behaviour. The negative stigmatization of meat and meat products and beliefs often not scientifically-based shapes consumer perception. Their sensory impact and price frame the acceptance of animal production or processing modifications.

Desarrollo de un inyectable liofilizado de ácido zoledrónico 5 mg. Estudio de estabilidad / Development of a lyophilized injectable of zoledronic acid 5 mg. Stability study / Desenvolvimento de um injetável liofilizado de ácido zoledrónico de 5 mg. Estudo de estabilidade

RESUMEN Introducción: El ácido zoledrónico es un inhibidor de la resorción ósea que se utiliza en el tratamiento de la enfermedad de Paget, la prevención de la osteoporosis inducida por glucocorticoides y la osteoporosis en mujeres posmenopáusicas y hombres. Objetivo: Evaluar la estabilidad de un nuevo inyectable liofilizado de ácido zoledrónico 5 mg a través de los parámetros de calidad. Métodos: Se validó un método de HPLC con detector UV para determinar la estabilidad química de la formulación a través de la presencia de productos de degradación y la concentración del ácido zoledrónico en el producto terminado. También se midieron las características organolépticas, pH, esterilidad y endotoxinas bacterianas, partículas en inyectables y totalidad y transparencia de soluciones de este. Resultados: El método cromatográfico resultó satisfactorio para su empleo en la evaluación del producto terminado. Se elaboraron 3 lotes del inyectable de ácido zoledrónico 5 mg liofilizado, los cuales cumplieron con los límites de calidad establecidos durante los 6 meses (estabilidad acelerada) y hasta los 24 meses (vida útil).

SUMMARY Introduction: Zoledronic acid is an inhibitor of bone resorption used in the treatment of Paget's disease, the prevention of glucocorticoid-induced osteoporosis, osteoporosis in postmenopausal women and in men. Aim: To evaluate the stability of a new lyophilized injection of zoledronic acid 5 mg through the quality parameters. Methods: An HPLC method with UV detector was validated for the finished product and the chemical stability of the formulation was determined through the presence of degradation products and the concentration of zoledronic acid in the finished product. In addition, the organoleptic characteristics, pH, sterility and bacterial endotoxins, particles in injectables and totality and transparency of solutions were measured. Results: The chromatographic method was satisfactory for its use in the evaluation of the finished product. 3 batches of the lyophilized 5 mg zoledronic acid injection were made which met the quality limits established during 6 months (accelerated stability) and up to 24 months (shelf life).

RESUMO Introdução: O ácido zoledrónico é um inibidor da reabsorção óssea utilizado no tratamento da doença de Paget, na prevenção da osteoporose induzida por glico-corticóides e na osteoporose em mulheres e homens na pós-menopausa. Objetivo: Avaliar a estabilidade de um novo injetável liofilizado de ácido zoledrónico 5 mg por meio de parâmetros de qualidade. Métodos: Um método de HPLC com detector UV foi validado para determinar a estabilidade química da formulação através da presença de produtos de degradação e da concentração de ácido zoledrónico no produto acabado. Também foram medidas as características organolépticas, pH, esterilidade e endotoxinas bacterianas, partículas em injetáveis e totalidade e transparência de suas soluções. Resultados: O método cromatográfico foi satisfatório para sua utilização na avaliação do produto acabado. Foram produzidos três lotes de injeção de ácido zoledrónico liofilizado de 5 mg, que atenderam aos limites de qualidade estabelecidos para 6 meses (estabilidade acelerada) e até 24 meses (prazo de validade).

QbD enabled Process Variable Study to Develop Sustained Release Chitosan-Alginate Embedded Delivery System for Improved Patient Compliance

Abstract The current investigation entail systematic Quality by Design (QbD)-enabled approach for the development of Sustained released embedded drug delivery systems of L-Arginine employing ionic gelation technique to attain improved patient compliance. Hence, in this QbD enabled systematic approach; quality target product profile (QTTP) was defined and critical quality attributes (CQAs) were identified. Further the risk assessment studies were undertaken through Ishikawa fish bone diagram to locate the critical material attributes (CMAs) and/or critical process parameters (CPPs) for the formulation of beads that may affect CQAs of drug product. A face centered central composite design (CCD) for two factors at three levels each with α =1 was employed for the optimization process to checkout the impact of concentration of sodium alginate and concentration of chitosan as CMAs which wereprior identified from risk assessment study and further evaluated for CQAs viz. bead size, swelling index and percent drug entrapment. The optimum formulation was embarked upon by using mathematical model being developed yielding desired CQAs. Thereby chitosan coated calcium-alginate delivery system was successfully developed by strategically employing QbD approach.In a nutshell, the presentinvestigation reports the successful development of optimized chitosan coated alginate beads employing QbD approach which can serve as a platform for other drugs too.

Perception of beef quality for Spanish and Brazilian consumers.

Understanding the priorities of beef consumers is important for planning strategies to attract and maintain each customer. Using self-administered interviews with Spanish and Brazilian adults who regularly consume beef, we analyzed their purchasing behaviors in relation to their perceptions and priorities regarding beef quality that guide their choices. The current study identifies the influences of information (labeling and marketing) requirements, concerns about humane production systems, and the intrinsic characteristics of beef. To evaluate the data extracted from the interviews, the questions were grouped into four main factors. While extrinsic factors are the highest valued in both Spain and Brazil, those such as beef freshness and tenderness present inverse concerns between the two countries based on cultural dissimilarities. The data also reveals a clear symmetry among consumers who increasingly seek specific pre-purchase information and products with guaranteed superior quality. Despite other characteristics that differentiate developed and developing countries, the perceptions of quality among consumers in Spain and Brazil are decidedly similar.

Quality attributes of partially hydrolyzed collagen in a liquid formulation used for skin care.

BACKGROUND: The deterioration of the skin accentuates over time, affecting its aesthetic appearance. This is characterized by the weakening of the mechanisms involved in the regeneration and repair of the dermal matrix. Consequently, the skin losses elasticity and smoothness resulting in the formation of wrinkles. The alternatives for facial rejuvenation include surgery, injection of botulinum toxin, and the application of masks. Topic products are less invasive, can be self-applied, and have an increased benefit/risk relationship. AIM: We developed a liquid formulation containing collagen hydrolyzed and evaluated the product by cutting-edge technology in order to define proper its quality attributes. METHODS: We employed nuclear magnetic resonance (NMR), size-exclusion chromatography (SEC), and mass spectrometry (MS). Additionally, we analyzed its cosmetical effect in five volunteers and we demonstrate the product safety. RESULTS: Our results demonstrate the following: (a) a stable secondary structure identity associated to the known triple helix arrangement in liquid and solid states; (b) a typical conformational flexibility depending on its hydration state; (c) thermal stability confirmed by liquid- and solid-state nuclear magnetic resonance schemes; and (d) a molecular mass distribution of peptides between 0.5 and 19.5 kDa. The product faded wrinkles in the forehead, an effect that remained after removing the mask. The formula was non-irritating and hypoallergenic. CONCLUSION: We characterized, using state-of-the-art methodologies, the quality attributes that are critical for the safety and beneficial effect of a new collagen-containing formula.

Evaluation of different IRES-mediated tricistronic plasmid designs for expression of an anti-PCSK9 biosimilar monoclonal antibody in CHO cells.

OBJECTIVES: To compare different approaches for the expression of an anti-PCSK9 biosimilar monoclonal antibody (mAb) in CHO cells using IRES-mediated tricistronic plasmid vectors combining different signal peptides, IRES elements and selection markers. RESULTS: Transient transfection indicated a similar level of secreted mAb 48 h post-transfection for all constructs. However, transfections carried out with circular plasmids showed a higher expression than with linearized plasmids. After two months under selection pressure, only part of the transfected pools recovered. The cultures co-transfected using two antibiotics as selection markers for double selection did not recover. Growth, metabolism and mAb production profiles of the only part of the transfected pools recovered resulting stable pools were compared and the stable pool transfected with circular L1-LC-IRES-H7-HC-IRES-NEO plasmid was chosen for further studies, due to higher cell growth and mAb production. Critical quality attributes of the protein A-purified mAb such as purity, homogeneity, binding affinity to PCSK9, and amino acid sequence were assessed confirming the success of the approach adopted in this study. CONCLUSIONS: The expression platform proposed showed to be efficient to produce a high-quality anti-PCSK9 mAb in stable CHO cell pools and provides benchmarks for fast production of different mAbs for characterization, formulation studies and pre-clinical investigation.

Factors associated with consumer perception and conduct toward certified beef from Brazil.

The aims of this study were to establish a relationship between consumers' socioeconomic aspects, key meat attributes, and consumer perception and conduct toward traced beef in Brazil. The authors applied a structured form in 52 supermarkets in eight Brazilian cities, through interviews with 2.949 consumers, in 2012. Federal or state inspection stamp was the attribute that most influenced the consumers' purchase decision (14.1%). Most of the interviewees (57.3%) had never heard about bovine traceability. Among those who had heard about bovine traceability, 63.2% would be willing to pay more for beef with certified origin. Consumers with higher education and income had a better knowledge about this type of certification, as well as older consumers, and therefore they would be willing to pay more for certified beef. This research suggests that educational level was the reason that most influenced Brazilian consumers during beef purchase.

Harvest season, productivity and physicochemical quality of peach fruits grown in Dois Vizinhos, Paraná State, Brazil / Época de colheita, produtividade e qualidade físico-química de frutos de pessegueiros cultivados em Dois Vizinhos, PR

The objective of this study was to determine the harvest time, main components of yield and the physicochemical quality attributes of peach cultivars produced in a subtropical climate. The study was carried out in the Fruit Growing sector of the Federal Technological University of Paraná, Campus Dois Vizinhos, Paraná State, Brazil. The main components of yield and estimated productivity, background color of the epidermis, pulp firmness, soluble solids (SS), titratable acidity (TA) and the SS/TA ratio of 17 peach cultivars were determined for two crop cycles: 2016 and 2017. The experimental design was a randomized block with four replicates of one tree per experimental unit, in a 17 x 2 bifactorial scheme (cultivars x years). Fruits of the cultivars: Aurora-1, Bonão, Douradão, Leonense, Ouromel, Rubimel and Zilli matured early, whereas those of Eldorado and BR-1 were last to mature. The cultivars Bonão, Charme and Eldorado were the most productive. Eldorado produced the highest caliber of fruits and Bonão produced the highest number of fruits per tree. The cultivars BR-1 and Eldorado produced the sweetest fruits and Leonense, the most acidic. The 2016 crop season provided greater productivity, with fruits of greater caliber and firmness of pulp.

O objetivo do trabalho foi determinar a época de colheita, os principais componentes de rendimento e atributos de qualidade físico-química de cultivares de pessegueiro produzidos em Dois Vizinhos, PR. O trabalho foi realizado no setor de Fruticultura da Universidade Tecnológica Federal do Paraná, Campus Dois Vizinhos. Obteve-se em duas safras agrícolas, 2016 e 2017, as datas de início de colheita, os principais componentes de rendimento e a produtividade estimada, cor de fundo da epiderme, firmeza de polpa, teores de sólidos solúveis (SS) e acidez titulável (AT), bem como a relação SS/AT (ratio) de 17 cultivares de pessegueiros. O delineamento experimental foi de blocos ao acaso com quatro repetições de uma planta por unidade experimental, num esquema bifatorial 17 x 2 (cultivares x anos de cultivo). Os frutos das cultivares Aurora-1, Bonão, Douradão, Leonense, Ouromel, Rubimel e Zilliam adureceram mais cedo, enquanto os de Eldorado e BR-1 foram os últimos a amadurecer. As cultivares Bonão, Charme e Eldorado foram as mais produtivas. Eldorado produziu o maior calibre de frutos e Bonão produziu o maior número de frutos por planta. As cultivares BR-1 e Eldorado produziram os frutos mais doces e Leonense, os mais ácidos. A safra de 2016 proporcionou maior produtividade, com frutos de maior calibre e firmeza da polpa.

Lipids Oxidative Stability and Microbial Shelf Life Quality of Licorice (Glycyrrhiza glabra L. ) Extract Supplemented Chicken Patties

The current study envisaged to evaluate the role of licorice (Glycyrrhiza glabra L.) extract on lipid oxidation, quality attributes, sensorial as well as microbial stability of chicken meat patties at refrigerated (4 ­C) storage. Accordingly, 4 levels of licorice extract were added @0.25, 0.5, 1.0 and 1.25% in chicken patties development process along with positive (0.25% butylatedhydroxyanisole) and negative control (without antioxidant). The developed patties were cooked and subjected to thiobarbituric acid reactive substances (TBARS), total phenolics (TPC), ferric reducing antioxidant power (FRAP), color, pH, sensory evaluation, total plate count (TPC) and Escherichia coli analysis at 0, 3rd and 7th day of storage. The findings indicated that the addition of licorice extract decreased malonaldehyde (MDA) generation along with higher pH and redness of patties (p0.05). The lowest MDA reported in T5 (1.25g LE/kg meat) was 0.63±0.04 whereas, the highest in T0 (control) was 0.90±0.02 that increased to 1.59±0.06 and 2.28±0.06 at the completion of the study. Also, the microbial load of chicken patties declined with treatments as indicated by the total plate count compared to the control. Conclusively, licorice extract incorporation in chicken patties is a pragmatic approach to improve oxidative stability, quality attributes and extended shelf life with preservation effect.(AU)

Harvest season, productivity and physicochemical quality of peach fruits grown in Dois Vizinhos, Paraná State, Brazil / Época de colheita, produtividade e qualidade físico-química de frutos de pessegueiros cultivados em Dois Vizinhos, PR

The objective of this study was to determine the harvest time, main components of yield and the physicochemical quality attributes of peach cultivars produced in a subtropical climate. The study was carried out in the Fruit Growing sector of the Federal Technological University of Paraná, Campus Dois Vizinhos, Paraná State, Brazil. The main components of yield and estimated productivity, background color of the epidermis, pulp firmness, soluble solids (SS), titratable acidity (TA) and the SS/TA ratio of 17 peach cultivars were determined for two crop cycles: 2016 and 2017. The experimental design was a randomized block with four replicates of one tree per experimental unit, in a 17 x 2 bifactorial scheme (cultivars x years). Fruits of the cultivars: Aurora-1, Bonão, Douradão, Leonense, Ouromel, Rubimel and Zilli matured early, whereas those of Eldorado and BR-1 were last to mature. The cultivars Bonão, Charme and Eldorado were the most productive. Eldorado produced the highest caliber of fruits and Bonão produced the highest number of fruits per tree. The cultivars BR-1 and Eldorado produced the sweetest fruits and Leonense, the most acidic. The 2016 crop season provided greater productivity, with fruits of greater caliber and firmness of pulp.(AU)

O objetivo do trabalho foi determinar a época de colheita, os principais componentes de rendimento e atributos de qualidade físico-química de cultivares de pessegueiro produzidos em Dois Vizinhos, PR. O trabalho foi realizado no setor de Fruticultura da Universidade Tecnológica Federal do Paraná, Campus Dois Vizinhos. Obteve-se em duas safras agrícolas, 2016 e 2017, as datas de início de colheita, os principais componentes de rendimento e a produtividade estimada, cor de fundo da epiderme, firmeza de polpa, teores de sólidos solúveis (SS) e acidez titulável (AT), bem como a relação SS/AT (ratio) de 17 cultivares de pessegueiros. O delineamento experimental foi de blocos ao acaso com quatro repetições de uma planta por unidade experimental, num esquema bifatorial 17 x 2 (cultivares x anos de cultivo). Os frutos das cultivares Aurora-1, Bonão, Douradão, Leonense, Ouromel, Rubimel e Zilliam adureceram mais cedo, enquanto os de Eldorado e BR-1 foram os últimos a amadurecer. As cultivares Bonão, Charme e Eldorado foram as mais produtivas. Eldorado produziu o maior calibre de frutos e Bonão produziu o maior número de frutos por planta. As cultivares BR-1 e Eldorado produziram os frutos mais doces e Leonense, os mais ácidos. A safra de 2016 proporcionou maior produtividade, com frutos de maior calibre e firmeza da polpa.(AU)

Lipids Oxidative Stability and Microbial Shelf Life Quality of Licorice (Glycyrrhiza glabra L. ) Extract Supplemented Chicken Patties

The current study envisaged to evaluate the role of licorice (Glycyrrhiza glabra L.) extract on lipid oxidation, quality attributes, sensorial as well as microbial stability of chicken meat patties at refrigerated (4 ­C) storage. Accordingly, 4 levels of licorice extract were added @0.25, 0.5, 1.0 and 1.25% in chicken patties development process along with positive (0.25% butylatedhydroxyanisole) and negative control (without antioxidant). The developed patties were cooked and subjected to thiobarbituric acid reactive substances (TBARS), total phenolics (TPC), ferric reducing antioxidant power (FRAP), color, pH, sensory evaluation, total plate count (TPC) and Escherichia coli analysis at 0, 3rd and 7th day of storage. The findings indicated that the addition of licorice extract decreased malonaldehyde (MDA) generation along with higher pH and redness of patties (p0.05). The lowest MDA reported in T5 (1.25g LE/kg meat) was 0.63±0.04 whereas, the highest in T0 (control) was 0.90±0.02 that increased to 1.59±0.06 and 2.28±0.06 at the completion of the study. Also, the microbial load of chicken patties declined with treatments as indicated by the total plate count compared to the control. Conclusively, licorice extract incorporation in chicken patties is a pragmatic approach to improve oxidative stability, quality attributes and extended shelf life with preservation effect.

Effects of different antioxidants on quality of beef patties from steers fed low-moisture distillers grains.

This research evaluated the effects of different antioxidants on overall quality of beef patties from steers fed distillers grains. Crossbred steers (n = 24) were fed corn, 40% Dry distillers grains plus solubles, or 40% modified distillers grains plus solubles - Dry Matter basis). Patties were made from ground chuck of individual animals and 4 antioxidant treatments were evaluated (CONTROL - no antioxidant, 0.3% ROSEMARY, 0.25% ACEROLA, and 0.6% CITRUS). Diets minimally affected quality attributes. Patties treated with ROSEMARY were shown significant lighter in color than other treatments on day 6. Patties treated with CITRUS were the reddest on days 5 and 6 of display. ACEROLA and CITRUS provided better lipid stability during display when compared to CONTROL and ROSEMARY. Treatment CITRUS reduced APC growth by 2 log when compared to all other treatments (P < 0.01). Although patties treated with CITRUS had higher off-flavor intensity, no effect was observed for overall desirability. Patties treated with 0.6% of CITRUS provided optimal overall quality.

Pork: profile of the West of Paraná consumers and physical evaluation of chop / Carne suína: perfil de consumidores do Oeste do Paraná e avaliação física de bisteca

Pork consumption in Brazil is still low despite its productive importance. Relevant issues such as swine breeding, meat quality, and evaluation of aspects and attributes considered important by pork consumers at the time of purchase allows identifying consumer market demands. Moreover, physical parameters evaluation or pork cuts are suggested to certify the meat quality. The aim of this study was to identify the current situation of pig farming and determine the main aspects considered by consumers when buying pork in the Western region of Paraná state, Brazil. Furthermore, the physical properties of five pork chop brands marketed in the region were determined. Initially, an exploratory research was conducted involving ten pig farming sector professionals. This research allowed identifying that professionals understand the factors affecting meat quality and that some municipalities in the region are beyond their absorption capacity for pig production market. A descriptive research involving one hundred pork consumers showed that, although most prefer beef, 41% reported to consume pork 2 to 3 times a week. Pork chops and ribs are the preferred cuts, either fried or roasted. Details such as expiration date and federal inspection register were considered the most important aspects at the time of purchase, while price was the least important one. The meat color was the most mentioned sensory attribute. The physical analyses of five pork chop brands showed no pH difference (p > 0.05), water holding capacity, and cooking loss results, distinctive from the one observed for color (L*, a* and b*) and shearing force, which showed differences among the brands (p ≤ 0.05). Comparing pH and L*, it can be suggested that two brands showed normal meat characteristics, one DFD meat (pH > 6.0 and L* 50).

O consumo de carne suína no Brasil ainda é baixo, apesar da importância produtiva. Questões relevantes a suinocultura, qualidade da carne e avaliação de aspectos e atributos considerados importantes por consumidores no momento da compra possibilitam identificar a demanda do mercado consumidor. Além disso, a avaliação dos parâmetros físicos de cortes é sugerida para atestar a qualidade. Este trabalho teve como objetivo identificar a situação atual da suinocultura e determinar os principais aspectos e atributos considerados pelos consumidores no momento da compra de carne suína na região Oeste do Paraná. De forma adicional, os parâmetros físicos de cinco marcas de bistecas suínas comercializadas na região foram determinados. Inicialmente, uma pesquisa exploratória foi realizada com dez profissionais do setor suinícola, que demonstraram conhecer os fatores que interferem na qualidade da carne obtida e que algumas cidades da região estão ultrapassando a capacidade de absorção do mercado de produção de suínos. Uma pesquisa descritiva com cem consumidores mostrou que apesar de a maioria preferir carne bovina, 41% declararam consumir carne suína de 2 a 3 vezes por semana. Os cortes preferidos foram bisteca e costela, consumidos na maioria das vezes fritos ou assados. Itens como validade e registro de inspeção federal foram considerados os de maior importância no ato da compra enquanto o preço foi o menos importante.

Pork: profile of the West of Paraná consumers and physical evaluation of chop / Carne suína: perfil de consumidores do Oeste do Paraná e avaliação física de bisteca

Pork consumption in Brazil is still low despite its productive importance. Relevant issues such as swine breeding, meat quality, and evaluation of aspects and attributes considered important by pork consumers at the time of purchase allows identifying consumer market demands. Moreover, physical parameters evaluation or pork cuts are suggested to certify the meat quality. The aim of this study was to identify the current situation of pig farming and determine the main aspects considered by consumers when buying pork in the Western region of Paraná state, Brazil. Furthermore, the physical properties of five pork chop brands marketed in the region were determined. Initially, an exploratory research was conducted involving ten pig farming sector professionals. This research allowed identifying that professionals understand the factors affecting meat quality and that some municipalities in the region are beyond their absorption capacity for pig production market. A descriptive research involving one hundred pork consumers showed that, although most prefer beef, 41% reported to consume pork 2 to 3 times a week. Pork chops and ribs are the preferred cuts, either fried or roasted. Details such as expiration date and federal inspection register were considered the most important aspects at the time of purchase, while price was the least important one. The meat color was the most mentioned sensory attribute. The physical analyses of five pork chop brands showed no pH difference (p > 0.05), water holding capacity, and cooking loss results, distinctive from the one observed for color (L*, a* and b*) and shearing force, which showed differences among the brands (p ≤ 0.05). Comparing pH and L*, it can be suggested that two brands showed normal meat characteristics, one DFD meat (pH > 6.0 and L* < 45), and other two brands PSE (pH < 5.8 and L* > 50).(AU)

O consumo de carne suína no Brasil ainda é baixo, apesar da importância produtiva. Questões relevantes a suinocultura, qualidade da carne e avaliação de aspectos e atributos considerados importantes por consumidores no momento da compra possibilitam identificar a demanda do mercado consumidor. Além disso, a avaliação dos parâmetros físicos de cortes é sugerida para atestar a qualidade. Este trabalho teve como objetivo identificar a situação atual da suinocultura e determinar os principais aspectos e atributos considerados pelos consumidores no momento da compra de carne suína na região Oeste do Paraná. De forma adicional, os parâmetros físicos de cinco marcas de bistecas suínas comercializadas na região foram determinados. Inicialmente, uma pesquisa exploratória foi realizada com dez profissionais do setor suinícola, que demonstraram conhecer os fatores que interferem na qualidade da carne obtida e que algumas cidades da região estão ultrapassando a capacidade de absorção do mercado de produção de suínos. Uma pesquisa descritiva com cem consumidores mostrou que apesar de a maioria preferir carne bovina, 41% declararam consumir carne suína de 2 a 3 vezes por semana. Os cortes preferidos foram bisteca e costela, consumidos na maioria das vezes fritos ou assados. Itens como validade e registro de inspeção federal foram considerados os de maior importância no ato da compra enquanto o preço foi o menos importante.(AU)

Efecto de la fuerza de compresión sobre los atributos críticos de calidad en tabletas de liberación inmediata de furosemida / Effect of compression force on critical quality attributes of immediate release tablets of furosemide

RESUMEN La furosemida es un fármaco poco soluble en agua (0,01825 mg/mL). Debido a su baja solubilidad y baja permeabilidad, se ubica en la clase IV del Sistema de Clasificación Biofarmacéutica (BCS, por sus siglas en inglés). Se absorbe rápida pero incompletamente en el tracto gastrointestinal (GI). Actualmente, este fármaco se comercializa en tabletas, las que para su obtención deben ser sometidas a un proceso de compresión. La fuerza aplicada en dicha compresión puede influenciar algunas de las características de calidad del producto; por ello, la presente investigación estudia el efecto de la fuerza de compresión sobre los atributos críticos de calidad en el proceso de fabricación (dureza, friabilidad y desintegración) y en el producto terminado (uniformidad de dosificación y disolución) de comprimidos de furosemida. El efecto sobre la disolución se determinó por los factores de diferencia (f 1) y de similitud (f 2) de los perfiles de disolución y los parámetros de eficiencia de la disolución (ED) y tiempo medio de disolución (TMD), los cuales se calcularon con el software académico kinetDS®. Los resultados obtenidos permitieron definir el rango de la fuerza de compresión para el cual se obtuvo una ED superior al 85% y un TMD inferior a 7,5 min.

SUMMARY Furosemide is poorly water soluble drug (0.01825 mg/mL). Due to its low solubility and low permeability, it is labeled in class IV of the Biopharmaceutical Classification System (BCS). It is rapidly but incompletely absorbed from the gastrointestinal (GI) tract. Currently, this drug is marketed as tablets, which should be subjected to a compression process. The force applied in this compression can influence some of the quality characteristics of the product. Therefore, this investigation was carried out to determine the effect of compression force on the critical quality attributes of the product in process (hardness, friability and disintegration) and of the finished product (uniformity of dosage and dissolution). The effect on the dissolution was determined by the difference factor (f 1) and similarity factor f 2 ) of the dissolution profiles, the dissolution efficiency (ED) and mean dissolution time (TMD) parameters, which were calculated by kinetDS® academic software. The results obtained allowed to define the range of compression force for which the ED was higher than 85% and the TMD lower than 7.5 min.

Kinetic Parameters for the Thermal Inactivation of Peroxidase and Lipoxygenase in Precooked Frozen Brassica Species.

Thermal inactivation of peroxidase (POD) and lipoxygenase (LOX), both enzymes present in broccoli and Brussels sprouts, is required before freezing, to obtain high-quality precooked frozen vegetables. Rate constants of a 1st-order biphasic model for the heat-labile and heat-resistant POD and LOX isoenzymes were determined at different temperatures (75, 80, and 90 °C) and the corresponding activation energies were estimated using nonlinear regressions. In the case of Brussels sprouts, the activation energies for the resistant and labile fractions were 56.3 and 62.5 kJ/mol for POD and 63.7 and 65.8 kJ/mol for LOX, respectively. For Brussels sprouts, different precooking times were tested to analyze the effect of residual enzyme activity on quality parameters and sensory attributes, after a frozen storage of 4 mo at -20 °C. A significant reactivation of enzyme activity after frozen storage was observed (especially in the case of POD) for short precooking times (<6 min) leading to low-quality parameters at the interior zone of the vegetable. A precooking time of 6 min at 90 °C allowed an adequate inactivation of LOX and POD obtaining a high-quality final frozen vegetable. A sensory analysis confirmed the global acceptability of the product. The obtained results are relevant to define the precooking stage conditions in the production of frozen cruciferous vegetables.

Pre-harvest application of calcium chloride and chitosan on fruit quality and storability of 'Early Swelling' peach during cold storage / Efeito da aplicação pré-colheita de cloreto de cálcio e quitosano na qualidade e no armazenamento de frutos de pessegueiro da variedade 'Early Swelling' durante o armazenamento a frio

ABSTRACT Studies related with the storage of peach fruits have received great relevance in Egypt. In this study, the effect of pre-harvest sprays of calcium chloride and chitosan, separately and in combination, on quality attributes and storability of peach fruits stored at 0±1 °C was studied. 'Early Swelling' peach trees were sprayed twice with 1% or 2% calcium chloride. The first spraying was at pea stage, while the second one was performed at 10 days before harvesting. Chitosan sprays were performed at 0.5 or 1%, alone or in combination with 1 and 2% calcium chloride, at 10 days before harvesting. Untreated trees served as control. Fruits were harvested at maturity stage, then packaged and stored at 0±1 °C and 85-90% of relative humidity. Fruit physical and chemical properties were evaluated at 7-day intervals. Results showed that pre-harvest application with 2% CaCl2+1% chitosan was most effective in minimizing weight loss (%) and decay (%), as well as in maintaining maximum firmness and lengthening shelf life. Fruit color was not affected by any of the treatments, while untreated fruits and calcium chloride treatment alone, at both applied concentrations, maintained higher total soluble solids (TSS, %), total phenolic content, and lower titratable acidity percentage.

RESUMO Estudos relacionados ao armazenamento de pêssego tem sido considerado de grande relevância no Egito. Neste estudo, o efeito da pulverização pré-colheita com cloereto de calico e quitosano, isoladamente ou em conjunto, na qualidade e na capacidade de armazenamento de frutos de pessegueiro armazenados a 0±1 °C foi avaliada. Frutos da variedade 'Early Swelling' foram tratados com 1,0 ou 2,0% de cloreto de cálcio. O primeiro tratamento foi aplicado num estado precoce de formação do fruto enquanto o segundo foi aplicado 10 dias antes da colheita. Quitosano foi aplicado nas concentrações de 0,5 ou 1,0%, isoladamente ou em combinação com 1,0% ou 2,0% de cloreto de cálcio também 10 dias antes da colheita. Árvores não tratadas serviram como controle. Os frutos foram colhidos quando maduros, empacotados e mantidos a 0±1 °C e sob condições de humidade relativa de 85-90%. Propriedades físicas e químicas dos frutos foram avaliadas em intervalos de 7 dias. Os resultados mostraram que a aplicação de 2% CaCl2 + 1% quitosano foi a mais eficaz em minimizar a perda de peso (%) e a senescência (%), bem como na manutenção da rigidez e aumento do período de vida em prateleira. A cor dos frutos não foi afectada por nenhum dos tratamentos enquanto frutos não tratados e cloreto de cálcio isoladamente, em ambas as concentrações, mantiveram um elevado teor de sólidos solúveis totais (TSS, %), elevado teor de fenóis e reduzida percentagem de acidez de titulação.

Listeria monocytogenes behaviour and quality attributes during sausage storage affected by sodium nitrite, sodium lactate and thyme essential oil.

The effects of the addition of nitrite at 200 ppm (N), sodium lactate 1.5% (L) and thyme essential oil at 100 ppm (T1) on Listeria monocytogenes behaviour and ATPase activity inhibition were evaluated, as well as lipid oxidation through the quantification of malonaldehydes, in sausage stored at 8 ℃ for 41 days and at 30 ℃ for 14 days. The changes in the colour profile were performed during storage time at 8 ℃. Quantitative descriptive sensory analyses were performed after two days at 4 ℃. At 8 ℃, the treatments with the highest inhibition on L. monocytogenes were L and N, without significant differences. In turn, at 30 ℃, the bacterium was most inhibited with treatment L, followed by T1 and N, without significant differences. A 44.1% and 19% inhibition of ATPase activity was detected in L and T1 treatments, respectively. At 8 ℃ and 30 ℃, malonaldehydes content was not different between the treatments. N presented the highest values of a* and concentration of metmyoglobin after 41 days at 8 ℃. The panel detected differences between T1 and N for the aroma in the descriptors spices and herbal.

The Choice of Canned Whole Peeled Tomatoes is Driven by Different Key Quality Attributes Perceived by Consumers Having Different Familiarity with the Product.

Canned whole peeled tomatoes are a premium tomato product; however, no information is available about the key intrinsic and extrinsic quality attributes perceived by consumers when buying this product. This research considered consumers differing in the level of familiarity with peeled tomatoes, that is, knowledge, frequency of consumption, and availability of this product, on 3 markets: Chile (low), The Netherlands (medium), and Italy (high). The perceptions and preferences of each group were studied using first focus groups and subsequently conjoint analysis in order to identify the key quality attributes leading their preferences for this product. Focus groups identified 7 intrinsic attributes (color, packing medium, tomato consistency, acidity level, sweetness level, extra ingredients, and intensity of product taste), and 5 extrinsic attributes (packaging material, product type, country of origin, brand, and label design). Significant variations according to the familiarity were found. The conjoint analyses showed that color of tomatoes was the most important intrinsic quality attribute for all groups, while packaging material was the most important extrinsic quality attribute for Chileans and Dutch, being a glass container or a can with easy open the preferred packaging for respective groups. In contrast, country of origin was the most important parameter for Italians. We concluded that intrinsic and extrinsic attributes were strongly influenced by the degree of familiarity with canned whole peeled tomatoes.