Stability of monovarietal Sicilian olive oils under different storage condition: Chemical composition, sensory characteristics, and consumer preference.

Monovarietal olive oils, known for their distinct aromatic profiles, face challenges in preserving their initial quality due to variations in stability and susceptibility to oxidative deterioration. This study focused on the storage stability of two Italian cultivars, 'Biancolilla' and 'Cerasuola', from Sicily, chosen for their aromatic complexity and divergent storage stability. Oils, whether filtered or unfiltered, underwent storage at two thermal regimes (18 °C and - 20 °C) over a year. The combination of filtration and low-temperature storage was employed to mitigate oxidative deterioration and hydrolytic processes, as filtration removes suspended particles and emulsified water, while low temperatures slow down enzymatic activities and oxidative reactions, thereby enhancing the overall stability and shelf life of the olive oils. Unfiltered samples at room temperature showed a significant increase in secoiridoid aglycone derivatives (Hydroxytyrosol and Tyrosol) due to hydrolytic processes, along with a decrease in secoiridoid aglycone. Filtration delayed these processes, with a more pronounced effect observed when combined with -20 °C storage. Sensory analysis identified the emergence of the "fusty" defect in the less resilient 'Biancolilla' cultivar after six months, a phenomenon mitigated by filtration and freezing. Consumer tests validated these findings. In summary, the synergistic approach of combining filtration with low-temperature storage emerges as a promising strategy for maintaining high-quality standards, especially for less stable monovarietal extra virgin olive oils. This strategy ensures compliance with EU regulations beyond the conventional 12-month shelf life, offering a practical solution for preserving the nutritional and sensory quality of olive oil.

Food Flavor Chemistry and Sensory Evaluation.

The chemical composition of food plays a crucial role in determining its characteristics and properties [...].

Bioactivity and Chemical Profile of Rubus idaeus L. Leaves Steam-Distillation Extract.

The leaves of Rubus idaeus L., a by-product of the fruit food industry, are a known source of bioactive molecules, although the chemical composition has only been partially investigated. The main objective of this study was to examine the biological activities and the chemical composition of the extract of leaves of R. idaeus (RH), obtained by steam distillation (SD). The antioxidant capacity; the total phenolic content (TPC); the cytotoxic activity against tumor cell lines; and the antibacterial activity, in addition to the study of the chemical fingerprinting, carried out by Gas/Chromatography-Mass-Spectrometry (GC/MS) and Headspace (HS)-GC/MS, were established. The extract showed a strong antioxidant capacity and a modest antibacterial activity against two bacterial strains, as well as significant cytotoxic activity against tumor cell lines (Caco-2 and HL60) and being proliferative on healthy cells. Many of the GC-identified volatile molecules (1,8-cineol, ß-linalool, geraniol, caryophyllene, τ-muurolol, citral, α-terpineol, 3- carene, α-terpinen-7-al, etc.) can explain most of the biological properties exhibited by the extract of R. idaeus L. The high biological activity of the RH and the high compatibility with the various matrices suggest good prospects for this extract, both in the food and cosmetic fields or in dietary supplements for improving human health.

Effect of gaseous ozone treatment on the aroma and clove rot by Fusarium proliferatum during garlic postharvest storage.

It is known that garlic bulbs preserved with traditional methods undergo considerable losses, ranging from 25 to 40%. A frequent cause of these losses is associated with the development of pathogenic fungi, such as those of the genus Fusarium. The effect of ozone on post-harvest garlic bulbs was evaluated. Garlic cloves inoculated with Fusarium proliferatum F21 and F22 strains, were exposed to a continuous gaseous ozone flow (2.14 µg m-3), during 4 days, 20 h a day. After ozone-treatment, the garlic samples were moved at 22 °C to mimic retail conditions (shelf life). The changes in several quality parameters such as fungal decay and aroma were evaluated on garlic samples, as whole bulbs, cloves with and without tunic, through a sensorial descriptive test, SPME analysis in GC/MS and microbiological approaches. The data collected showed that ozone treatment did not affect the aromatic profile of garlic. A significant detrimental effect of ozone treatment on garlic decay was observed. Our results encourage the use of gaseous ozone treatment for containing garlic fungal decay during its storage.

Time of Postharvest Ethylene Treatments Affects Phenols, Anthocyanins, and Volatile Compounds of Cesanese Red Wine Grape.

Red Cesanese wine grapes, picked at around 22-23 °Brix, were treated with gas ethylene (500 mg L-1) for 15, 24, and 36 h, or air at 20 °C and 95-100% relative humidity (R.H.), then analysed for titratable acidity, sugar content, pH, total phenols, total and specific anthocyanins, and volatile compounds. Ethylene treatments increased the polyphenol content from 412 to 505 and 488 mg L-1 (about +23 and +19%) for 15 and 24 h samples, respectively. Anthocyanins were increased by ethylene, mainly for 15 h treatment (about +17%). The 36 h ethylene treatment induced a loss anthocyanins (-14%), while phenols practically returned to the initial content. A high content of ethanol, acetic acid, and ethyl acetate were detected in 36 h ethylene-treated grapes, together with higher isoamyl acetate content, compared to air and other ethylene treatments. C6 compounds, markers of lipids peroxidation, were slightly higher in 36 h ethylene-treated samples than in control. Shorter ethylene treatments did not significantly modify the aroma profile compared to air treatment.

Uses of high-flow nasal cannula on the community paediatric ward and risk factors for deterioration.

BACKGROUND: High-flow nasal cannula (HFNC) is a form of noninvasive respiratory support used for paediatric acute respiratory illnesses. Past HFNC research has focused on its use in bronchiolitis and in intensive care units, but little is reported on its use in the community hospital setting. We aimed to investigate the paediatric population using HFNC, any adverse events, and risk factors for deterioration. METHODS: A retrospective chart review was performed on patients admitted to a community paediatric ward. Inclusion criteria were patients between 1 day and 17 years of age, admitted between September 2013 and April 2016, and treated with HFNC for at least 4 hours. RESULTS: A total of 85 children met inclusion criteria. The average age of patients in our study was 3.41 years with 39% of patients >2 years of age. 46% of patients had an admitting diagnosis of bronchiolitis, 33% pneumonia, and 16% with asthma. Transfer rate to tertiary care centre paediatric intensive care unit was 18%. Patients transferred required greater FIO2 (odds ratio [OR] 1.04, P=0.018, confidence interval [CI] 1.007 to 1.082), and were 3.2 times more likely to be positive for respiratory syncytial virus (RSV) (P=0.081, CI 0.868-11.739). There were no adverse events attributed to HFNC in the population. CONCLUSION: HFNC is being utilized in the community hospital setting for children of varied age and types of respiratory illnesses. Children requiring higher FIO2 are at risk of respiratory deterioration which may identify them earlier for transfer to tertiary care. Further research into the safety and efficacy of HFNC for different paediatric illnesses in the community is needed.

Improvement of the Sensory Characteristics of Goat Milk Yogurt.

The sensory characteristics of goat yogurt could be greatly improved by integrating to a culture typical of yogurt starters, Streptococcus thermophilus, Lactobacillus delbrueckii spp. bulgaricus, with cultures of Leuconostoc lactis. The addition of L. lactis requires the use of the definition of  "fermented milk" to the product, although it is prepared according to the same technology. The experimental plan has designed the use of inoculation with a bacterial concentration of at least 109 , for each microbial species considered, with the aim of increasing the probiotic effect of yogurt and fermented milk. Descriptive analysis of the samples was conducted using the profile sheet obtained applying the consensus profiling method (UNI EN ISO 13299:2010) by a trained panel. The acceptability of our products was evaluated by 62 consumers through 7-points hedonic scale. The results of this study indicated that the addition of L. lactis to the traditional yogurt starter produced a noticeable improvement to the sensory characteristics of fermented goat milk. PRACTICAL APPLICATION: To improve the sensory characteristics of goat's yogurt to make it more acceptable to the consumer and increase market demand we tested the integration of Leuconostoc lactis to typical starter cultures. The experimentation carried out tested different combinations of fermenting microorganisms with the aim of developing a better flavor as compared to that of traditional yogurt, which is often unpleasant to consumers. The addition of L. lactis to the starter culture of the goat's milk results in less aggressive aromatic notes and greater appreciation as confirmed by consumers who tested the product.

Temperature and water loss affect ADH activity and gene expression in grape berry during postharvest dehydration.

Clusters of Aleatico wine grape were picked at 18°Brix and placed at 10, 20, or 30°C, 45% relative humidity (RH) and 1.5m/s of air flow to dehydrate the berries up to 40% of loss of initial fresh weight. Sampling was done at 0%, 10%, 20%, 30%, and 40% weight loss (wl). ADH (alcohol dehydrogenase) gene expression, enzyme activity, and related metabolites were analysed. At 10°C, acetaldehyde increased rapidly and then declined, while ethanol continued to rise. At 20°C, acetaldehyde and ethanol increased significantly with the same pattern and declined at 40%wl. At 30°C, acetaldehyde did not increase but ethanol increased rapidly already at 10%wl. At the latter temperature, a significant increase in acetic acid and ethyl acetate occurred, while at 10°C their values were low. At 30°C, the ADH activity (ethanol to acetaldehyde direction), increased rapidly but acetaldehyde did not rise because of its oxidation to acetic acid, which increased together with ethyl acetate. At 10°C, the ADH activity increased at 20%wl and continued to rise even at 40%wl, meaning that ethanol oxidation was delayed. At 20°C, the behaviour was intermediate to the other temperatures. The relative expression of the VvAdh2 gene was the highest at 10°C already at 10%wl in a synchrony with the ADH activity, indicating a rapid response likely due to low temperature. The expression subsequently declined. At 20 and 30°C, the expression was lower and increased slightly during dehydration in combination with the ADH activity. This imbalance between gene expression and ADH activity at 10°C, as well as the unexpected expression of the carotenoid cleavage dioxygenase 1 (CCD1) gene, opens the discussion on the stress sensitivity and transcription event during postharvest dehydration, and the importance of carefully monitoring temperature during dehydration.

Metabolic changes of Malvasia grapes for wine production during postharvest drying.

Malvasia (Vitis vinifera L.) grapes were harvested at 17.8% of soluble solids content (SSC) and placed inside an innovative dehydration room where temperature, relative humidity, and air flow were maintained, respectively, at 15 degrees C, 40%, and 1-1.5 m s(-1). Weight loss of bunches reached approximately 33% in 29 days. SSC increased inversely proportionally with the weight decrease, reaching at the end of experiment 23%. Abscisic acid (ABA) increased rapidly from around 29 to 80 microg g(-1) of dry weight at 11.7% of bunch weight loss and then declined gradually. Lipoxygenase (LOX) showed the same behavior as ABA, whereas alcohol dehydrogenase (ADH), read in the way of ethanol oxidation, increased continuously when the weight loss reached approximately 19.5%. In parallel with the activity of LOX, C6 compound [hexanal, hex-1-enol, (E)-hex-2-enal] concentrations reached a peak at 11.7% of weight loss, whereas ethanol and acetaldehyde increased with the increase of ADH and successively decrease and ethyl acetate increased. Proline increased initially as ABA and successively with the increase of ADH, 5.3-fold increase versus 4.2-fold increase of proteins. Postharvest dehydration of Malvasia grapes shows a biphasic pattern: a first metabolic stress response up to 11.7% of bunch weight loss and a second stress response beyond 19.5% of weight loss. The metabolic mechanism of these postharvest water stress responses is discussed.

Incidencia y localizacion del helicobacter pylori en pacientes sometidos a endoscopia alta en el Instituto gastroenterologico boliviano-japones de Cochabamba / Incidence and site of helicobacter pylori in patients with high endoscopy at the Bolivian Japanese Gastroenterology Institute of Cochabamba

Determinamos la incidencia y localizacion del helicobacter pylori en pacientes sometidos a endoscopia alta para lo cual incluimos a cien pacientes escogidos al azar en el servicio de endoscopia del Instituto Gastroenterologico Boliviano-Japones de Cochabamba desde junio de 1995 a diciembre de 1995. La presencia de helicobacter pylori en diferentes patologias y en pacientes sintomaticos con endoscopia aparentemente normal se presento en un rango de 50 a 80 con un promedio de 75. Es necesario que para el diagnostico de helicobacter pylori la toma de biopsia no solo se efectue en antro como se hacia hasta la fecha, porque cubre solo el 82 de positivos, si no se debera tomar de cuerpo y antro cubriendo el 97 de casos positivios.

Tratamiento endoscópico por infiltración de hemorragias digestivas altas: experiencias en el Instituto Gastroenterológico Boliviano Japoes 1991-1995 / Endoscopic treatment with infiltration of upper digestive hemorrhage

Nuestro estudio busco determinar el número y tipo de complicaciones en el tratamiento endoscópico de la hemorragia digestiva alta tanto por lesiones varicosas como no varicosas para lo cual se incluyó a 387 pacientes ingresados en el Instsituto Gastroenterológico Boliviano-Japones de Cochabamba, con diagnóstico de H.D.A. desde el año 1991 al 1995 diagnósticando la etiología del sangrado por endocopía, seleccionando a 129 pacientes a quienes se les realizo infiltración endoscópica de las lesiones, utilizandose como sustancias esclerosantes el alcohol absoluto, adrenalina o la combinación de estas drogas. De slos 129 pacientes que se les realizo infiltración endoscópica en 3 (2.32 por ciento) presentaron complicaciones graves que fueron del tipo de perforación esofágica (un caso) y perforación gástrica (dos casos), demostrándose la eficacia del procedimiento y las bajas tasas de complicaciones que son iguales a las descritas en otros centros.