Therapeutic Potential of Punica granatum and Isolated Compounds: Evidence-Based Advances to Treat Bacterial Infections.

Punica granatum Linn has been known for its nutritional and medicinal value since ancient times and is used in the treatment of various pathologies owing to its antibacterial properties. This review reports the results of the most recent studies on the antibacterial effects of P. granatum and its isolated compounds on bacteria of clinical interest. A search in the PubMed, Scopus, Science Direct, and Science Citation Index Expanded (Web of Science) databases was performed, which included articles that evaluated the antibacterial activity of P. granatum extracts and excluded articles that analyzed other microorganisms or nonpathogenic bacteria, as well as theses, dissertations, duplicate articles, and those not fully available. The literature suggests that P. granatum extracts can act on bacteria, such as methicillin-sensitive Staphylococcus aureus (MSSA), methicillin-resistant S. aureus (MRSA), Streptococcus mutans, Escherichia coli, Pseudomonas aeruginosa, and Klebsiella pneumoniae. In addition, fruit peel was the most commonly used pharmacogen and methanol, ethanol, and water were the most common solvents for the extraction of bioactive compounds. The antibacterial potential of the methanolic extract of pomegranate peel could be attributed to the presence of active compounds, such as 5-hydroxymethylfurfural, punicic acid, gallic acid, and punicalagin. Thus, there is evidence that these plant extracts, having high polyphenol content, can disrupt the bacterial plasma membrane and inhibit the action of proteins related to antimicrobial resistance. P. granatum shows antibacterial activity against Gram-positive and Gram-negative bacteria, with great potential against multidrug-resistant strains. Further research is needed to clarify the mechanism of action related to this biological activity and investigate the isolated substances that may be responsible for the antibacterial effects.

Effect of artificial aging on mechanical and physical properties of CAD-CAM PMMA resins for occlusal splints.

PURPOSE: This study aimed to assess and compare the color stability, flexural strength (FS), and surface roughness of occlusal splints fabricated from heat-cured acrylic resin, milled polymethyl methacrylate (PMMA)-based resin, and 3D-printed (PMMA) based-resin. MATERIALS AND METHODS: Samples of each type of resin were obtained, and baseline measurements of color and surface roughness were recorded. The specimens were divided into three groups (n = 10) and subjected to distinct aging protocols: thermomechanical cycling (TMC), simulated brushing (SB), and control (without aging). Final assessments of color and surface roughness and three-point bending test (ODM100; Odeme) were conducted, and data were statistically analyzed (2-way ANOVA, Tukey, P <.05). RESULTS: Across all resin types, the most significant increase in surface roughness (Ra) was observed after TMC (P < .05), with the 3D-printed resin exhibiting the lowest Ra (P < .05). After brushing, milled resin displayed the highest Ra (P < .05) and greater color alteration (ΔE00) compared to 3D-printed resin. The most substantial ΔE00 was recorded after brushing for all resins, except for heat-cured resin subjected to TMC. Regardless of aging, milled resin exhibited the highest FS (P < .05), except when compared to 3D-printed resin subjected to TMC. Heat-cured resin exposed to TMC demonstrated the lowest FS, different (P < .05) from the control. Under control conditions, milled resin exhibited the highest FS, different (P < .05) from the brushed group. 3D-printed resin subjected to TMC displayed the highest FS (P < .05). CONCLUSION: Among the tested resins, 3D-printed resin demonstrated superior longevity, characterized by minimal surface roughness and color alterations. Aging had a negligible impact on its mechanical properties.

Planned discharge and the inter-professional relationship from the perspective of the nursing actions during the COVID-19 pandemic. / Alta responsável e relações interprofissionais na perspectiva e no agir da enfermagem em tempos de pandemia de COVID-19.

A qualitative-case study was carried out aimed at analyzing the interprofessional relationships generated by the planned discharge from the nursing actions' perspective during the COVID-19 pandemic. The study method was the participating observation by one nurse who works in a large SUS hospital in the city of São Paulo. The production of narratives and the micropolitics analysis resulted in two diverse visibility plans: beyond the planned discharge the anthropophagy of the technological arrangements for care and the ambivalence of the nursing staff in the production of interprofessional relationships; and the medical discharge and negotiated discharge: the intersecting with other professionals, with the families and with "real" life. The pandemic interrupted the multiprofessional visits and it was an analyzer of the interprofessional relationships. Wittingly, the nursing staff negotiates the discharges with physicians, who retain this power, and sets the team in motion using an elastic autonomy. The planned discharge alone was not able to guarantee a common interprofessional action plan, was not able to modify the constituted roles in the hospital, a situation that increased during the pandemic, but allowed the right setting aimed to increase the team's professionalism.

Com o objetivo de analisar as relações interprofissionais produzidas a partir da alta responsável, na perspectiva e no agir da enfermagem durante o a pandemia de COVID-19, realizou-se um estudo qualitativo, tipo estudo de caso. A técnica de pesquisa foi a observação participante de uma enfermaria de hospital de grande porte do SUS na cidade de São Paulo. A produção de narrativas e a análise micropolítica das relações fez emergir dois planos de visibilidade: para além da alta responsável - a antropofagia dos arranjos tecnológicos do cuidado e a ambivalência da enfermagem na produção das relações interprofissionais; e alta médico-centrada e alta negociada - o entrecruzamento com outros profissionais, com as famílias e com a vida "como ela é". A pandemia de COVID interrompeu as visitas multiprofissionais e foi um analisador das relações interprofissionais. A partir de uma inteligência astuciosa, a enfermagem negocia a alta com os médicos, que detêm este poder, e aciona a equipe, a partir de uma autonomia elástica. A alta responsável por si só não foi capaz de produzir um plano comum de ação interprofissional, de modificar os papéis instituídos no hospital, situação que recrudesceu durante a pandemia mas abriu condições para o aumento da profissionalização da equipe.

Alta responsável e relações interprofissionais na perspectiva e no agir da enfermagem em tempos de pandemia de COVID-19 / Planned discharge and the inter-professional relationship from the perspective of the nursing actions during the COVID-19 pandemic

Resumo Com o objetivo de analisar as relações interprofissionais produzidas a partir da alta responsável, na perspectiva e no agir da enfermagem durante o a pandemia de COVID-19, realizou-se um estudo qualitativo, tipo estudo de caso. A técnica de pesquisa foi a observação participante de uma enfermaria de hospital de grande porte do SUS na cidade de São Paulo. A produção de narrativas e a análise micropolítica das relações fez emergir dois planos de visibilidade: para além da alta responsável - a antropofagia dos arranjos tecnológicos do cuidado e a ambivalência da enfermagem na produção das relações interprofissionais; e alta médico-centrada e alta negociada - o entrecruzamento com outros profissionais, com as famílias e com a vida "como ela é". A pandemia de COVID interrompeu as visitas multiprofissionais e foi um analisador das relações interprofissionais. A partir de uma inteligência astuciosa, a enfermagem negocia a alta com os médicos, que detêm este poder, e aciona a equipe, a partir de uma autonomia elástica. A alta responsável por si só não foi capaz de produzir um plano comum de ação interprofissional, de modificar os papéis instituídos no hospital, situação que recrudesceu durante a pandemia mas abriu condições para o aumento da profissionalização da equipe.

Abstract A qualitative-case study was carried out aimed at analyzing the interprofessional relationships generated by the planned discharge from the nursing actions' perspective during the COVID-19 pandemic. The study method was the participating observation by one nurse who works in a large SUS hospital in the city of São Paulo. The production of narratives and the micropolitics analysis resulted in two diverse visibility plans: beyond the planned discharge the anthropophagy of the technological arrangements for care and the ambivalence of the nursing staff in the production of interprofessional relationships; and the medical discharge and negotiated discharge: the intersecting with other professionals, with the families and with "real" life. The pandemic interrupted the multiprofessional visits and it was an analyzer of the interprofessional relationships. Wittingly, the nursing staff negotiates the discharges with physicians, who retain this power, and sets the team in motion using an elastic autonomy. The planned discharge alone was not able to guarantee a common interprofessional action plan, was not able to modify the constituted roles in the hospital, a situation that increased during the pandemic, but allowed the right setting aimed to increase the team's professionalism.

Immunomodulatory Activity of Probiotics in Models of Bacterial Infections.

As resistance to conventional antibiotics among bacteria continues to increase, researchers are increasingly focusing on alternative strategies for preventing and treating bacterial infections, one of which is microbiota modulation. The objective of this review is to analyze the scientific literature on the immunomodulatory effects of probiotics in bacterial infections. This is an integrative review of the literature based on systematic steps, with searches performed in the databases Medline, PubMed, Scopus, Embase, and ScienceDirect. The most prevalent bacterial genera used to evaluate infectious processes were Salmonella, Escherichia, Klebsiella, and Streptococcus. Lactobacillus was the most commonly used probiotic genus, with Lactobacillus delbrueckii subsp. bulgaricus is the most frequently used species. In most studies, prophylactic treatment with concentrations of probiotics equal to or greater than 8 log CFU/mL was chosen. However, there was considerable heterogeneity in terms of effective treatment duration, indicating that the results cannot be generalized across all studies. This review found that probiotics interact with the immune system through different mechanisms and have a positive effect on preventing different types of bacterial infections.

Effect of partial substitution of tomato for avocado on physico-chemical and sensory aspects of sweet-and-sour sauce.

This study aimed to develop sweet-and-sour sauces with partial substitution of tomato for avocado. Four sauces formulations containing 0%, 25%, 50%, and 75% avocado pulp were prepared. The pH, titratable acidity (TA), sugar: acid ratio, color, consistency, and syneresis analyses were performed. Sensory acceptance was measured by the hedonic, Just-about-right (JAR), and purchase intent scales. Besides, a check-all-that-apply (CATA) form was applied to obtain description data on the formulations. The results of the color parameters showed that treatments containing avocado had higher (p < 0.05) lightness and yellowness. The avocado addition improved the rheological measurements. There was an increase in the consistency of the sauces when the avocado concentration increased. The opposite was observed for syneresis, which decreased (p < 0.05) as the avocado pulp concentration increased. Sensory evaluation revealed good consumer acceptance, and purchase intent analysis showed that most consumers would buy this product. For JAR data, sauces with 50 and 75% avocado had highest values of consistency in the JAR region. The consumers who reported the formulation with 25% avocado to be "not enough" penalized its acceptance, reducing the overall acceptance. Based on the frequency of terms cited by consumers in the CATA, it was possible to consider specific terms for each formulation. The terms pleasant color, good taste, brightness, and good consistency were associated with high overall acceptance. These terms were mostly used for sauces with 25% and 50% avocado. Therefore, sweet-and-sour sauces based on a combination of tomato and avocado has proven to be a viable alternative to traditional ketchup.

Regional management and singular production of Urgent and Emergency Care Network. / Gestão regional e a produção singular da Rede de Atenção às Urgências e Emergências.

This study aims to understand the movements of the Urgency and Emergency Care Network production in two health regions. It is characterized as a qualitative multiple case study and was developed through open interviews with managers of the Brazilian Health System, SUS (Sistema Único de Saúde), in two Brazilian states. The empirical material was organized and discussed through identified categories adopting the analytical scheme of the fields of organizational interventions which were: the multiplicity of movements in the production of the RUE, the power of the hospitals; and, the weakness of government regulation. Despite the different times and contexts in these states, both processes emphasized organizational aspects and financing, with low inputs in the production of different modes of health care production. Regional governance is, therefore, produced in the complex relations between national policy and local action. The RUE as a public policy induced nationally by the Ministry of Health becomes a singular production in the field of regional management.

Este estudo tem por objetivo compreender os movimentos de produção da Rede de Atenção às Urgências e Emergências (RUE) em duas regiões de saúde. É caracterizado como estudo de casos múltiplos, de caráter qualitativo, e foi desenvolvido por meio de entrevistas abertas com gestores do Sistema Único de Saúde (SUS) em dois estados brasileiros. O material empírico foi organizado e discutido por meio de categorias identificadas, adotando o esquema analítico dos campos das intervenções organizacionais, que foram: a multiplicidade de movimentos na produção da RUE; o poder dos hospitais; e a fragilidade da regulação governamental. Apesar dos momentos e contextos diferentes nesses estados, ambos os processos deram ênfase aos aspectos organizativos e ao financiamento, havendo baixo investimento na produção de diferentes modos de produção do cuidado em saúde. A governança regional é, portanto, produzida nas complexas relações entre a política nacional e a ação local. A RUE, enquanto política pública induzida nacionalmente pelo Ministério da Saúde, torna-se uma produção singular no campo da gestão regional.

Microshear bond strength of resin cement to glass-ceramics after intaglio surface staining.

STATEMENT OF PROBLEM: Applying stains to the intaglio surface of computer-aided design and computer-aided manufacturing (CAD-CAM) monolithic ceramic restorations has been proposed as an option to help mask darkened substrates. However, little is known about the effects of this procedure on the adhesion between the resin cement and the ceramic. PURPOSE: The purpose of this in vitro study was to evaluate the effect of intaglio surface staining on the microshear bond strength between 2 CAD-CAM ceramics and a resin cement. MATERIAL AND METHODS: Lithium disilicate (Gmax) and leucite-reinforced (Gpress) ceramic blocks were sectioned, crystalized when indicated, and polished. They received either none, 1, or 2 layers of ceramic stains and a glaze liquid mixture followed by a firing cycle. The surfaces of groups Gmax0, Gmax1, and Gmax2 were etched with 9% hydrofluoric acid etching (HF) for 20 seconds, and those of groups Gpress0 and Gpress1 were etched for 60 seconds. After rinsing and drying, a ceramic primer was applied and air-dried. Resin cement rods (n=24 per group) were built from a silicone mold. Specimens were stored in distilled water for 24 hours before microshear bond testing. Failure mode was observed under a digital microscope. Data were analyzed by using the Kruskal-Wallis and Mann-Whitney nonparametric tests (α=.05). RESULTS: Intaglio staining negatively affected the microshear bond strength for both ceramics. A significant difference was observed between Gmax1 (3.5 ±1.73 MPa) and Gmax2 (3.7 ±2.1 MPa) when compared with Gmax0 (14.2 ±4.4 MPa) and also between GPress0 (25.7 ±5.1 MPa) and Gpress1 (1.8 ±2.7 MPa). No difference was observed between 1 and 2 stain layers for Gmax. Most failures were adhesive for Gmax0, mixed for Gpress, and cohesive within the stain layer for experimental groups. CONCLUSIONS: Intaglio surface staining with a stain and glaze mixture caused a significant reduction in bond strength between resin cement and both ceramics tested.

Gestão regional e a produção singular da Rede de Atenção às Urgências e Emergências / Regional management and singular production of Urgent and Emergency Care Network

Resumo Este estudo tem por objetivo compreender os movimentos de produção da Rede de Atenção às Urgências e Emergências (RUE) em duas regiões de saúde. É caracterizado como estudo de casos múltiplos, de caráter qualitativo, e foi desenvolvido por meio de entrevistas abertas com gestores do Sistema Único de Saúde (SUS) em dois estados brasileiros. O material empírico foi organizado e discutido por meio de categorias identificadas, adotando o esquema analítico dos campos das intervenções organizacionais, que foram: a multiplicidade de movimentos na produção da RUE; o poder dos hospitais; e a fragilidade da regulação governamental. Apesar dos momentos e contextos diferentes nesses estados, ambos os processos deram ênfase aos aspectos organizativos e ao financiamento, havendo baixo investimento na produção de diferentes modos de produção do cuidado em saúde. A governança regional é, portanto, produzida nas complexas relações entre a política nacional e a ação local. A RUE, enquanto política pública induzida nacionalmente pelo Ministério da Saúde, torna-se uma produção singular no campo da gestão regional.

Abstract This study aims to understand the movements of the Urgency and Emergency Care Network production in two health regions. It is characterized as a qualitative multiple case study and was developed through open interviews with managers of the Brazilian Health System, SUS (Sistema Único de Saúde), in two Brazilian states. The empirical material was organized and discussed through identified categories adopting the analytical scheme of the fields of organizational interventions which were: the multiplicity of movements in the production of the RUE, the power of the hospitals; and, the weakness of government regulation. Despite the different times and contexts in these states, both processes emphasized organizational aspects and financing, with low inputs in the production of different modes of health care production. Regional governance is, therefore, produced in the complex relations between national policy and local action. The RUE as a public policy induced nationally by the Ministry of Health becomes a singular production in the field of regional management.

Risk factors and spatial distribution associated with deaths due to COVID-19: an integrative review / Fatores de risco e distribuição espacial associados aos óbitos por COVID-19: uma revisão integrative / Factores de riesgo y distribución espacial asociados a las muertes por COVID-19: una revisión integradora

Background and objectives: understanding the clinical-epidemiological and environmental factors related to deaths due to COVID-19 and their distribution in space can serve as subsidies to direct and implement more effective health actions for vulnerable populations. Thus, the objective was to synthesize the scientific evidence related to risk factors and spatial distribution of deaths due to COVID-19 in the world. Content: this is an integrative literature review, and the following guiding question emerged: what is the scientific evidence related to risk factors and spatial distribution of deaths due to COVID-19 in the world? Searches were carried out in the Scientific Electronic Library Online (SciELO) and the Scopus, Web of Science and National Library of Medicine (PubMed) databases in June 2021. Original studies in Portuguese, English or Spanish, without time frame, excluding studies with a specific age group or with an audience with specific comorbidity, were used. A total of 25 studies were included, with findings in different scenarios around the world. Factors such as age, sex, pre-existing diseases were associated with deaths due to COVID-19, which had a heterogeneous spatial distribution and occurred in environmental, socioeconomic and geographic conditions peculiar to these territories. Conclusion: age equal to or greater than 60 years, males, cardiovascular diseases, diabetes mellitus and geographic areas with greater environmental pollution, greater population density and precarious sanitary conditions influenced the mortality of COVID-19.(AU)

Justificativa e objetivos: compreender os fatores clínico-epidemiológicos e ambientais relacionados aos óbitos por COVID-19 e sua distribuição no espaço pode servir de subsídio para direcionar e implementar ações de saúde mais efetivas para populações vulneráveis. Assim, o objetivo foi sintetizar as evidências científicas relacionadas aos fatores de risco e distribuição espacial dos óbitos por COVID-19 no mundo. Conteúdo: trata-se de uma revisão integrativa da literatura, e emergiu a seguinte questão norteadora: quais são as evidências científicas relacionadas aos fatores de risco e distribuição espacial dos óbitos por COVID-19 no mundo? As buscas foram realizadas nas bases de dados Scientific Electronic Library Online (SciELO) e Scopus, Web of Science e National Library of Medicine (PubMed) em junho de 2021. Estudos originais em português, inglês ou espanhol, sem recorte temporal, excluindo estudos com faixa etária específica ou com um público com comorbidade específica. Um total de 25 estudos foram incluídos, com achados em diferentes cenários ao redor do mundo. Fatores como idade, sexo, doenças pré-existentes foram associados aos óbitos por COVID-19, que tiveram distribuição espacial heterogênea e ocorreram em condições ambientais, socioeconômicas e geográficas peculiares a esses territórios. Conclusão: idade igual ou superior a 60 anos, sexo masculino, doenças cardiovasculares, diabetes mellitus e áreas geográficas com maior poluição ambiental, maior densidade populacional e condições sanitárias precárias influenciaram na mortalidade por COVID-19.(AU)

Justificación y objetivos: comprender los factores clínico-epidemiológicos y ambientales relacionados con las muertes por COVID-19 y su distribución en el espacio puede servir como subsidio para orientar e implementar acciones de salud más efectivas para poblaciones vulnerables. Así, el objetivo fue sintetizar la evidencia científica relacionada con los factores de riesgo y la distribución espacial de las muertes por COVID-19 en el mundo. Contenido: se trata de una revisión integrativa de la literatura, y surgió la siguiente pregunta orientadora: ¿cuál es la evidencia científica relacionada con los factores de riesgo y la distribución espacial de las muertes por COVID-19 en el mundo? Las búsquedas se realizaron en las bases de datos Scientific Electronic Library Online (SciELO) y Scopus, Web of Science y National Library of Medicine (PubMed) en junio de 2021. Estudios originales en portugués, inglés o español, sin marco de tiempo, excluyendo estudios con se utilizó un grupo de edad específico o con un público con comorbilidad específica. Se incluyeron un total de 25 estudios, con hallazgos en diferentes escenarios alrededor del mundo. Factores como la edad, el sexo, las enfermedades preexistentes se asociaron a las muertes por COVID-19, que tuvo una distribución espacial heterogénea y se produjo en condiciones ambientales, socioeconómicas y geográficas propias de estos territorios. Conclusión: la edad igual o mayor a 60 años, la maldad, las enfermedades cardiovasculares, la diabetes mellitus y las áreas geográficas con mayor contaminación ambiental, mayor densidad poblacional y precarias condiciones sanitarias influyeron en la mortalidad por COVID-19.(AU)

Deaths due to COVID-19 in a state of northeastern Brazil: spatiotemporal distribution, sociodemographic and clinical and operational characteristics.

BACKGROUND: The detection of spatiotemporal clusters of deaths by coronavirus disease 2019 (COVID-19) is essential for health systems and services, as it contributes to the allocation of resources and helps in effective decision making aimed at disease control and surveillance. Thus we aim to analyse the spatiotemporal distribution and describe sociodemographic and clinical and operational characteristics of COVID-19-related deaths in a Brazilian state. METHODS: A descriptive and ecological study was carried out in the state of Maranhão. The study population consisted of deaths by COVID-19 in the period from 29 March to 31 July 2020. The detection of spatiotemporal clusters was performed by spatiotemporal scan analysis. RESULTS: A total of 3001 deaths were analysed with an average age of 69 y, predominantly in males, of brown ethnicity, with arterial hypertension and diabetes, diagnosed mainly by reverse transcription polymerase chain reaction in public laboratories. The crude mortality rates the municipalities ranged from 0.00 to 102.24 deaths per 100 000 inhabitants and three spatiotemporal clusters of high relative risk were detected, with a mortality rate ranging from 20.25 to 91.49 deaths per 100 000 inhabitants per month. The headquarters was the metropolitan region of São Luís and municipalities with better socio-economic and health development. CONCLUSIONS: The heterogeneous spatiotemporal distribution and the sociodemographic and clinical and operational characteristics of deaths by COVID-19 point to the need for interventions.

Effect of extract or infusion of leaves of the Hibiscus sabdariffa L. in the production and storage of the beverage blends with cupuassu: physico-chemical and sensory acceptance.

This study aimed to produce beverages using extract or infusion of Hibiscus sabdariffa leaves with cupuassu pulp. The blended drinks with cold or hot extraction were formulated using the response surface methodology. Moreover, the physico-chemical and sensory stability of these beverages was performed for 180 days. The conditions production for beverage leaf extract were: 28% leaf extract, 72% cupuassu pulp, and 14°Brix. For beverage leaf infusion, were 37% leaf extract, 63% cupuassu pulp, and 13°Brix. Comparing the two beverages, the polyphenolic compounds and the antioxidant activity (ABTS and DPPH) were higher in the blends produced with leaf extract. Thus, the cold extract provided better extraction of these components in the leaves. During storage, pH, reducing and total sugars and soluble solids of blends increased linearly (p < 0.05). Nevertheless, vitamin C, polyphenolic compounds, and the antioxidant activity reduced linearly (p < 0.05). The sensory acceptance of blends containing leaf extract, in the hedonic scale, all sensory attributes were positively scored up to 135 days. At 180 days, the acceptance reduced for rejection. The blended beverage containing leaf infusion had all sensory attributes positively scored up to 90 days, with a rating between 6.27 and 7.42. At 135 and 180 days, the values were in the indifference region of the hedonic scale or acceptance region. Therefore, the blend with leaf infusion maintained better acceptance during storage when compared to leaf extract beverage. Thus, the blended beverages had good nutritional value and sensory acceptance and were acceptable for up to 135 days.

Synbiotic açaí juice (Euterpe oleracea) containing sucralose as noncaloric sweetener: Processing optimization, bioactive compounds, and acceptance during storage.

This study aimed to evaluate the fermentation process of Lacticaseibacillus casei in the açaí juice, and to evaluate the addition of fructooligosaccharides and sucrose. The organic acids, anthocyanins, polyphenolic compounds, and antioxidant activity were also investigated during fermentation. Moreover, the impact of sucrose and sucralose on microbial viability and sensory acceptance of synbiotic products was evaluated during 42 days storage at refrigerated conditions. The conditions for synbiotic juice production were the initial pH of 6.1 and fermentation undertaken at 28 °C for 22 hr. During fermentation, the higher viability was obtained when a combination of 40 g/L of FOS+10 g/L of sucrose was used (9.70 ± 0.01 log CFU/mL). The lactic acid increased from 0.82 to 1.29 g/L during the fermentation while citric acid decreased from 1.05 to 0.75 g/L. The cyanidin-3-O-rutinoside, polyphenolic compounds, and antioxidant activity increased. Thus, fermentation improved the functional value of the beverage. The L. casei viability reduced from 9.71 ± 0.04 to 8.90 ± 0.06 log CFU/ mL in the juice with sucrose, and from 9.71 ± 0.04 to 8.71 ± 0.14 log CFU/ mL in the juice with sucralose. Thus, the açaí juice is a viable matrix for the synbiotic food, which allows the viability maintenance during the storage. Regarding sensory acceptance, the internal preference mapping indicated an increase in the color preference with the storage of synbiotic juices. However, the flavor and overall acceptance reduced with storage. Nevertheless, the flavor and overall acceptance of juice with sucralose were better than the juice with sucrose. After 42 days of storage, penalty analysis revealed that beverage with sucrose showed a lack of sweet taste and excess of sour taste. Thus, a high-quality açaí product with viable probiotic microorganism, high anthocyanins, and polyphenolic compounds contents could be obtained, which can be exploited for commercial use. PRACTICAL APPLICATION: Synbiotic açaí juice is a healthier alternative to consuming products containing this fruit. The inclusion of probiotic microorganisms and prebiotic fructooligosaccharides increased bioactive compounds contents during the shelf life of the juice. The sensory evaluation using the internal preference mapping revealed that the juice flavor with sucralose was better accepted than the juice formulated with addition of sucrose.

Storage of beef burgers containing fructooligosaccharides as fat replacer and potassium chloride as replacing sodium chloride.

There was few studies using the simultaneous reduction of fat and sodium chloride, as well as the stability of the meat products with these reductions. This study aimed to evaluate the effects of fat and sodium chloride reduction in beef burgers during storage. For this, two treatments were produced: T1-without fat and sodium chloride reduction (control) and T2-with 50% fat reduction + 5% fructooligosaccharides and with the replacement of 50% of sodium chloride by potassium chloride. Physicochemical analysis and sensory acceptance were performed. According to results, the pH increased (p < 0.05) with 120 days. For the lipid oxidation, there was an interaction between treatments and storage. There was an increase in TBARS with storage for both treatments. T2 had the highest TBARS at 0, 30, and 60 days. For the color before cooking, there was a reduction in the redness (p < 0.05) with 90 days. After cooking, the lightness reduced at 90 days, while the redness increased at 90 days. However, the instrumental changes were not perceived by consumers. For the sensory acceptance, there was a reduction in the flavor, texture and overall liking with storage. However, despite the decline, the averages remained in the acceptance zone. The beef burgers were perceived as less juiciness and less salty after storage. Thus, the storage affects the physicochemical characteristics and sensory evaluation of beef burgers low-fat and low-sodium. The results reinforce the need for more studies with the storage of meat products with fat and sodium chloride reduced.

Aceitação sensorial de hambúrguer de frango com reduzido teor de sódio / Sensory acceptance of chicken burger with reduced sodium content

No seguimento de produtos a base de carne, o hambúrguer é um dos mais populares. Dessa forma, esse trabalho visou elaborar hambúrgueres de frango com teor reduzido de sódio. Para tanto, foram elaborados os seguintes tratamentos: controle (T1 – com quantidade regular de sal) e T2, T3 e T4 com redução de 15%, 30% e 45% de sal, respectivamente, o qual foi substituído por mix de ervas e especiarias. Foi avaliada a aceitação sensorial através de escala hedônica e de intenção de compra. De acordo com os resultados, os hambúrgueres de frango com redução de sal e substituição por mix de condimentos apresentaram boa aceitação sensorial. O uso das ervas e especiarias com a redução 15% de sal obteve o melhor desempenho entre os tratamentos avaliados, tornando possível a redução de sódio sem afetar as características sensorial do produto.

Aceitação sensorial de iogurte sabor ameixa com e sem lactose / Sensory acceptance of flavored prune yogurt with and without lactose

A lactose possui uma grande importância para a indústria alimentícia, porém existem pessoas que possuem intolerância a este carboidrato. Assim, o objetivo deste estudo foi avaliar a aceitação sensorial de iogurtes com e sem lactose de sabor ameixa. A análise foi conduzida com 60 julgadores não treinados. Para isso, foram utilizadas as escalas hedônica, do ideal e de intenção de compra. Os resultados dos atributos sabor e impressão global da amostra com lactose tiveram maior aceitação (p<0,05). Na escala do ideal, para o atributo sabor de ameixa a maior parte dos julgadores consideraram a amostra com lactose ideal (53,33%). Quanto a doçura, amostra com lactose apresentou maiores valores (63,33%). Assim, ambas amostras obtiveram boa aceitação sensorial e boa intenção de compra. Contudo, o iogurte com lactose teve maior aceitação.

Aceitação sensorial de bebidas lácteas com e sem lactose / Sensory acceptance of dairy beverages with and without lactose

A disponibilidade de produtos que atendam os consumidores com necessidades especiais e aqueles que preferem uma alimentação diferenciada tornam-se necessária devido à demanda crescente. Diante disso, o presente trabalho teve como objetivo avaliar a aceitação sensorial de achocolatados com e sem lactose. A análise foi conduzida com 60 julgadores não treinados. Para isso, foram utilizadas as escalas hedônica e do ideal. De acordo com os resultados obtidos, as bebidas lácteas sabor chocolate com e sem lactose, obtiveram boa aceitação sensorial, tendo todos os atributos avaliados localizados e na região de aceitação da escala hedônica, entre as categorias “gostei ligeiramente” e gostei muito”. Contudo, a bebida láctea com lactose teve maior aceitação quanto aos atributos sabor chocolate, doçura e sabor de leite.

Aceitação sensorial de biscoito de polvilho convencional e light / Sensory acceptance of conventional and light cassava starch biscuit

O sódio está presente na maioria dos produtos industrializados, e seu consumo em excesso pode trazer riscos à saúde. Assim, o presente trabalho teve como objetivo avaliar a aceitação sensorial de biscoito de polvilho convencional e light (com redução de 50% de sódio). Para isso, foi realizada análise sensorial com 60 julgadores não treinados através de escala hedônica e do ideal estruturadas de 9 pontos. De acordo com os resultados obtidos, as amostras de biscoitos de polvilho (convencional e light) obtiveram boa aceitação sensorial, uma vez que os resultados variaram na região de aceitação da escala hedônica entre as categorias “gostei ligeiramente” e “gostei muito”. Contudo, os biscoitos de polvilho convencionais tiveram maior aceitação em relação as amostras light quanto aos termos crocância e sabor salgado.

Aceitação sensorial de cervejas de diferentes marcas comerciais / Sensory acceptance of beers of different trademarks

A cerveja é uma bebida de ampla produção e consumo no mundo, conhecida desde os tempos remotos em diversos países. O presente trabalho teve como objetivo avaliar a aceitação sensorial de cervejas de duas marcas comercializadas na cidade de Imperatriz - MA. A análise sensorial foi conduzida com 60 julgadores não treinados, consumidores de cervejas. Para isso, foram utilizadas as escalas hedônica, do ideal e de intenção de compra. Para os dados de escala hedônica, todos os atributos encontraram-se na região de aceitação da escala, se localizando entre as categorias “gostei ligeiramente” e gostei muitíssimo”. Contudo, a marca B foi mais aceita, em virtude da melhor aparência apresentada. A marca A teve menor aceitação da cor, resultante da menor intensidade desse atributo.

Caracteristicas fisico-quimicas de hamburgueres de frango reduzidos de sal / Physico-chemical characteristics of reduced salt chicken burger

A conscientização dos consumidores esta cada vez maior em relação a ingestão de sódio. Com isso, o objetivo do trabalho foi produzir hambúrgueres de frango com teores reduzidos de sal. Para tanto, foram elaborados os seguintes tratamentos: controle (T1 - com quantidade regular de sal) e T2, T3 e T4 com redução de 15%, 30% e 45% de sal, respectivamente, o qual foi substituído por mix de ervas e especiarias. Os hambúrgueres foram analisados quanto atividade de água, pH e qualidade de cozimento. A atividade de água de T1 foi a menor (p<0,05). Para pH, não foram observadas diferenças entre os tratamentos. A redução de sal não afetou a qualidade do cozimento. Assim, foi possível elaborar hambúrgueres de frango reduzidos de sal com poucas alterações nas características físico-químicas.