Valorisation of Wasted Immature Tomato to Innovative Fermented Functional Foods.

In this study, the lactic fermentation of immature tomatoes as a tool for food ingredient production was evaluated as a circular economy-oriented alternative for valorising industrial tomatoes that are unsuitable for processing and which have wasted away in large quantities in the field. Two lactic acid bacteria (LAB) were assessed as starter cultures in an immature tomato pulp fermentation to produce functional food ingredients with probiotic potential. The first trial evaluated the probiotic character of Lactiplantibacillus plantarum (LAB97, isolated from immature tomato microbiota) and Weissella paramesenteroides (C1090, from the INIAV collection) through in vitro gastrointestinal digestion simulation. The results showed that LAB97 and C1090 met the probiotic potential viability criterion by maintaining 6 log10 CFU/mL counts after in vitro simulation. The second trial assessed the LAB starters' fermentative ability. Partially decontaminated (110 °C/2 min) immature tomato pulp was used to prepare the individually inoculated samples (Id: LAB97 and C1090). Non-inoculated samples, both with and without thermal treatment (Id: CTR-TT and CTR-NTT, respectively), were prepared as the controls. Fermentation was undertaken (25 °C, 100 rpm) for 14 days. Throughout storage (0, 24, 48, 72 h, 7, and 14 days), all the samples were tested for LAB and Y&M counts, titratable acidity (TA), solid soluble content (SSC), total phenolic content (TPC), antioxidant capacity (AOx), as well as for organic acids and phenolic profiles, and CIELab colour and sensory evaluation (14th day). The LAB growth reached ca. 9 log10 CFU/mL for all samples after 72 h. The LAB97 samples had an earlier and higher acidification rate than the remaining ones, and they were highly correlated to lactic acid increments. The inoculated samples showed a faster and higher decrease rate in their SSC levels when compared to the controls. A nearly two-fold increase (p < 0.05) during the fermentation, over time, was observed in all samples' AOx and TPC (p < 0.05, r = 0.93; similar pattern). The LAB97 samples obtained the best sensory acceptance for flavour and overall appreciation scores when compared to the others. In conclusion, the L. plantarum LAB97 starter culture was selected as a novel probiotic candidate to obtain a potential probiotic ingredient from immature tomato fruits.

Influence of Air-Drying Conditions on Quality, Bioactive Composition and Sensorial Attributes of Sweet Potato Chips.

The drying process is an essential thermal process for preserving vegetables and can be used in developing dried products as healthy alternative snacks. The effects of air-drying conditions using a convection dryer with hot air at different temperatures (60°, 65°, 70°, 75°, and 80 °C, in the range 5-200 min, at a fixed air speed of 2.3 m/s) were tested on the quality of slices (2.0 ± 0.1 mm) of dried sweet potato (Bellevue PBR). For each time and temperature, drying condition, physicochemical parameters (moisture content, CIELab color, texture parameters, total phenolic and carotenoid contents) and a sensory evaluation by a panel at the last drying period (200 min) were assessed. Drying time was shown to have a more significant effect than temperature on the quality of dried sweet potato as a snack, except for carotenoid content. Given the raw tuber content, thermal degradation (p < 0.05) of total phenolic compounds (about 70%), regardless of tested conditions, contrasted with the higher stability of total carotenoids (<30%). The dried product, under optimal conditions (≥75 °C for 200 min), achieved a moisture content (≤10%) suitable for preservation, providing a crispy texture with favourable sensory acceptance and providing a carotenoid content similar to the raw product.

Factores facilitadores y obstaculizadores del aprendizaje a través de la simulación

Objetivo: Identificar los factores que facilitan y dificultan el aprendizaje a través de la simulación y el ECOE, desde la perspectiva de los estudiantes y los docentes en la carrera Técnico en Enfermería de Nivel Superior. Material y Método: Estudio cualitativo con diseño fenomenológico, donde se aplicó encuesta en línea y se desarrollaron entrevistas semiestructuradas y grupos focales. El muestreo fue no probabilístico por conveniencia y participaron diez estudiantes y diez profesores pertenecientes a la carrera en una universidad privada en la ciudad de Santiago (Chile). Para llevar a cabo el proceso de análisis, codificación y clasificación de los datos, se utilizó el software de análisis NVivo. Se consideraron los principios y responsabilidades de la Declaración de Singapur sobre Integridad en la Investigación. Resultados: Los elementos favorecedores para las habilidades procedimentales son la metodología; la práctica y repetición; los profesores; los insumos y materiales y la motivación. Los elementos obstaculizadores fueron el nerviosismo, la falta de insumos y el tiempo escaso. Las limitaciones se dieron por el contexto sanitario, que implicó recoger información a distancia. Conclusiones: Se identificaron aspectos favorecedores y obstaculizadores para el logro de las habilidades procedimentales en la formación de técnicos en enfermería. Estos resultados pueden ser considerados insumos para realizar propuestas de diseño curricular que aborden aspectos didácticos, metodológicos y humanos.

Objective: To identify the factors that facilitate and hinder learning through simulation and OSCE, from the perspective of students and instructors in the field of licensed practical nurses (known as TENS in Chile). Materials and Methods: Qualitative study with a phenomenological design, in which an online survey was administered, and semi-structured interviews and focus groups were carried out. Non-probabilistic convenience sampling was used and ten students and ten instructors belonging to a TENS training program of a private university in Santiago de Chile participated. NVivo analysis software was used to carry out the data analysis, coding, and classification process. The principles and responsibilities of The Singapore Statement on Research Integrity were considered. Results: Facilitating elements for procedural skills were methodology, practice and repetition, instructors, supplies and materials, as well as motivation. Hindering elements were nervousness, lack of supplies and time scarcity. Limitations were caused by the healthcare setting, which involved having to collect information remotely. Conclusions: Facilitating and hindering aspects for the achievement of procedural skills in the training of TENS nurses were identified. These results may contribute to outline curriculum design proposals that address didactic, methodological, and person-related aspects.

Objetivo: Identificar os fatores que facilitam e dificultam a aprendizagem através da simulação e do ECOE, da perspectiva dos estudantes e professores no âmbito dos técnicos de enfermagem (conhecidos como TENS no Chile). Materiais e Método: Estudo qualitativo com desenho fenomenológico, onde foi aplicado uma pesquisa on-line e foram realizadas entrevistas semiestruturadas e grupos focais. Foi utilizada uma amostragem não- probabilística por conveniência e participaram 10 estudantes e 10 professores pertencentes à um programa de formação de TENS de uma universidade privada em Santiago do Chile. Para realizar o processo de análise, codificação e classificação dos dados, foi utilizado o software de análise NVivo. Foram considerados os princípios e responsabilidades da Declaração de Singapura a Integridade em Pesquisa. Resultados: Os elementos facilitadores das competências processuais foram a metodologia, a prática e repetição, os professores, os materiais e a motivação. Os elementos que dificultam são o nervosismo, a falta de materiais e o tempo escasso. As limitações foram causadas pelo contexto da saúde, o que implicou a recolha de informação à distância. Conclusões: Foram identificados os aspectos favoráveis e obstáculos à obtenção de competências processuais na formação de técnicos de enfermagem. Estes resultados podem ser considerados como contributos para propostas de concepção curricular que abordem aspectos didáticos, metodológicos e humanos.

Multi-Target Alternative Approaches to Promoting Fresh-Cut Carrots' Bioactive and Fresh-like Quality.

Fresh-cut fruits and vegetables, as near-fresh foods, are a quick and easy solution to a healthy and balanced diet. The rapid degradation of nutritional and sensory quality during the processing and storage of a product is critical and plant-type-dependent. The introduction of disruptive technological solutions in fresh-cut processing, which could maintain fresh-like quality with less environmental impact, is an emerging research concept. The application of abiotic stress treatments (heat shock and UV-C) induces metabolic responses and microbial effects in plant tissues, potentially slowing down several quality senescence pathways. The previously selected combined and single effects of heat shock (100 °C/45 s; in the whole root) and UV-C (2.5 kJ/m2) treatments and two packaging conditions (oriented polypropylene (OPP) vs. micro-perforated OPP films) on controlling critical degradation pathways of fresh-cut carrots and on promoting bioactive and sensory quality during storage (5 °C, 14 days) were studied. Among the tested combinations, synergistic effects on the quality retention of fresh-cut carrots were only attained for applying heat shock associated with micro-perforated OPP film packaging. Its effects on reducing (3.3 Log10 CFU/g) the initial contamination and controlling microbiological spoilage (counts below the threshold limit of 7.5 Log10 CFU/g), increasing the bioactive content (38% and 72% in total phenolic content and chlorogenic acid, respectively), and preserving fresh quality attributes prove to be a viable alternative technology for shredded carrot processing.

Influence of a heat-shock pre-treatment on wound-induced phenolic biosynthesis as an alternative strategy towards fresh-cut carrot processing.

In fresh-cut vegetables, plant tissues are often challenged by (a)biotic stresses that act in combination, and the response to combinatorial stresses differs from that triggered by each individually. Phenolic induction by wounding is a known response contributing to increase products phenolic content. Heat application is a promising treatment in minimal processing, and its interference on the wound-induced response is produce-dependent. In carrot, two-combined stress effects were evaluated: peel removal vs. shredding, and heat application (100 °C/45 s) vs. shredding, on changes in total phenolic content (TPC) during 10 days (5 °C). By applying the first stress combination, a decrease in TPC was verified on day 0 (∼50%), ascribed to the high phenolic content of peels. Recovery of initial fresh carrot levels was achieved after 7 days owing to phenolic biosynthesis induced by shredding. For the second combination, changes in TPC, phenylalanine-ammonia-lyase (PAL), and peroxidase (POD) activity of untreated (Ctr) and heat-treated (HS) peeled shredded carrot samples were evaluated during 10 days. The heat-shock did not suppress phenolic biosynthesis promoted by PAL, although there was a two-day delay in TPC increments. Notwithstanding, phenolic accumulation after 10 days exceeded raw material TPC content. Also, the decrease in POD activity (30%) could influence quality degradation during storage.

Selection of Autochthonous LAB Strains of Unripe Green Tomato towards the Production of Highly Nutritious Lacto-Fermented Ingredients.

Lactic fermentation of unripe green tomatoes as a tool to produce food ingredients is a viable alternative for adding value to industrial tomatoes unsuitable for processing and left in large quantities in the fields. Fermentation using starter cultures isolated from the fruit (plant-matrix adapted) can have advantages over allochthonous strains in obtaining fermented products with sensory acceptability and potentially probiotic characteristics. This paper details the characterisation of the unripe green tomato lactic microbiota to screen LAB strains for use as starter cultures in fermentation processes, along with LAB strains available from INIAV's collection. Morphological, biochemical (API system), and genomic (16S rDNA gene sequencing) identification showed that the dominant LAB genera in unripe green tomato are Lactiplantibacillus, Leuconostoc, and Weissella. Among nine tested strains, autochthonous Lactiplantibacillus plantarum and allochthonous Weissella paramesenteroides showed tolerance to added solanine (200 ppm) and the best in vitro probiotic potential. The results indicate that the two LAB strains are promising candidates for manufacturing probiotic fermented foods from unripe green tomatoes.

Acorn Isotopic Composition: A New Promising Tool for Authenticity Maps of Montado's High-Value Food Products.

It is often overlooked that even food production is linked to the ecology of plants and animals. Living organisms respond to environmental short-and long-term variability: acknowledging this may help in the ultimate goal of valorizing a territory/product. We investigated acorns of the two main Quercus species of the Portuguese Montado, a main feed of the renown black Iberian pig. We tested their responses to an aridity gradient by morphological parameters and isotopic signature. Q. rotundifolia and Q. suber acorns did not differ morphologically, even if a higher variability in all parameters was observed in acorns of Q. suber. According to the site-specific Aridity Index, correlations are indicative to higher weight and length only in Q. suber acorns from more arid sites. As for isotopic composition, there were no differences in nitrogen or carbon (δ15N and δ13C) between the two species. However, combining the samples and testing for association with the Aridity Index, we found that more arid sites lead to a 15N enrichment. This result, combined with the positive correlation between AI and acorns length, support the use of acorns as a tool, their isoscapes of nitrogen being a stepping stone for the provenance of the black Iberian pig.

Implicações da Gestalt-terapia Frente às Relações de Hiperconsumo / Gestalt Therapy Implications for Hyperconsuption Relations / Implicaciones de la Terapia Gestalt para las Relaciones de Hiperconsumo

A hipermodernidade, com suas bases culturais fundamentadas no individualismo e nas relações de consumo, levou o homem a um completo esgotamento frente às expectativas de felicidade a ser obtida por meio da conquista de melhores desempenhos em vários aspectos da existência e em aquisições materiais. Uma vez que o indivíduo está constantemente exposto às consequências do modus vivendi do hiperconsumo, qual seja, o caráter transitório do sucesso que provoca o sentimento de fracasso, são observadas sequelas emocionais que podem se desdobrar em fenômenos psicopatológicos contemporâneos, sendo alguns destes destacados no artigo. O objetivo deste trabalho é apontar como a força do imperativo do sucesso pode intensificar sentimentos como humilhação, vergonha e inveja, assim como sugerir a Gestalt-terapia como oportunidade de libertação da opressora ideologia da superação de si, por ser, pelo encontro dialógico, um instrumento na sustentação da dignidade do sujeito diante das desconfirmações a que é constantemente submetido. (AU)

Hypermodernity, with its cultural foundations based on individualism and consumer relations, led human beings to a complete exhaustion in face of the expectations of happiness to be obtained through the achievement of better performances in various aspects of existence and in material acquisitions. Since the individual is constantly exposed to the consequences of the hyperconsumption modus vivendi, that is, the transitory character of success that causes the feeling of failure, emotional sequelae can be observed that may unfold into contemporary psychopathological phenomena, some of which are highlighted in the article. The aim of this paper is to point out how the strength of the success imperative can intensify feelings such as humiliation, shame, and envy, as well as suggest Gestalt-therapy as an opportunity for liberation from the oppressive ideology of self-overcoming, because, through the dialogical encounter, it is an instrument for sustaining the dignity of the subject in the face of the disconfirmations to which he/she is constantly exposed. (AU)

La hipomordenidad, con su bases culturales fundamentadas en el individualismo y en las relaciones de consumo, ha llevado al hombre a un agotamiento completo ante las expectativas de felicidad a ser obtenida por medio de la conquista de mejores desempeños en diversos aspectos de la existencia y en las adquisiciones materiales. Una vez que el indivíduo está constantemente expuesto a las consecuencias del modus vivendi del hiperconsumo, culquiera que sea, el carácter transitorio del suceso que provoca el sentimiento de fracaso, son observadas secuelas emocionales que pueden desplegarse en los fenómenos psicopatológicos contemporáneos, algunos de los cuales se destacan en el artículo. El objetivo de este trabajo es señalar cómo la fuerza del imperativo del suceso puede intensificar sentimientos como humillación, vergüenza y envidia, así como sugerir que la terapia Gestalt como una oportunidad de liberación de la ideologia opresiva de superación personal, por ser, a través del encuentro dialógico, un instrumento para sostener la dignidad del sujeto frente a las desconfirmaciones a las que está constantemente sometido. (AU)

Use of UV-C postharvest treatment for extending fresh whole tomato (Solanum lycopersicum, cv. Zinac) shelf-life.

The effect of UV-C treatments (0.32, 0.97, 2.56, 4.16 and 4.83 kJ.m(-2) at 254 nm) on the physical-chemical properties [colour, texture, total phenolic content (TPC), weight loss (WL)], and mesophylic counts of whole tomato, was evaluated during 15 days at 10 °C. During storage, the Ctr samples acquired faster red colour than all UV-C samples (higher a* and lower °h values). Comparing texture of Ctr and UV-C samples at 15(th) storage day, an increase of 9 and 8 % on firmness of treated samples at low UV-C intensities (0.32 and 0.97 kJ.m(-2), respectively) was observed. At the end of the storage, Ctr samples showed ca. 4 Log10 of mesophylic load, and the samples treated at 0.97 and 4.83 kJ.m(-2) revealed the lowest microbial load (1.9 and 3.2 Log10, respectively). These results indicate that UV-C radiation, at an appropriate dose, combined with low storage temperature (10 °C) are an effective method to preserve the postharvest life of tomato, without adversely affecting quality parameters.

Influence of postharvest ultrasounds treatments on tomato (Solanum lycopersicum, cv. Zinac) quality and microbial load during storage.

Whole tomato fruits were treated at ultrasonic power levels from 10% to 100%, and at a constant frequency of 45 kHz, for different times (1-19 min). A central composite rotatable design (CCRD) was applied to optimise ultrasonic treatments for tomato quality (colour, texture and total phenolic content (TPC)) maintenance. According to response surface analysis, the optimal treatment parameters were 55%_10 min, 80%_15 min and 100%_19 min. At these conditions, and especially at higher power levels, a maximum retention of colour and texture, as well as an increase of TPC and microbial reduction were obtained in comparison with untreated fruits during 15 storage days at 10°C. The ultrasounds treatment was found to be effective in delaying colour development and texture losses, preserving sensorial quality of whole tomato, with increase of TPC and microbial load reduction. Moreover, this postharvest treatment can be used as an alternative for extending fresh fruits shelf-life.

Degradation kinetics of peroxidase enzyme, phenolic content, and physical and sensorial characteristics in broccoli (Brassica oleracea L. ssp. Italica) during blanching.

The effects of water blanching treatment on peroxidase inactivation, total phenolic content, color parameters [-a*/b* and hue (h degrees*)], texture (maximum shear force), and sensory attributes (color and texture, evaluated by a trained panel) of broccoli (Brassica oleracea L. ssp. Italica) were studied at five temperatures (70, 75, 80, 85, and 90 degrees C). Experimental results showed that all studied broccoli quality parameters suffered significative changes due to blanching treatments. The vegetal total phenolic content showed a marked decline. Degradation on objective color and texture measurements and alterations in sensorial attributes were detected. Correlations between sensory and instrumental measurements have been found. Under the conditions 70 degrees C and 6.5 min or 90 degrees C and 0.4 min, 90% of the initial peroxidase activity was reduced. At these conditions, no significant alterations were detected by panelists, and a small amount of phenolic content was lost (ca. 16 and 10%, respectively). The peroxidase inactivation and phenolic content degradation were found to follow first-order reaction models. The zero-order reaction model showed a good fit to the broccoli color (-a*/b* and h degrees*), texture, and sensory parameters changes. The temperature effect was well-described by the Arrhenius law.