Fruit-Carrot-Based Smoothies as Innovative Products with a Complex Matrix of Bioactive Compounds Effected on Activities of Selected Digestive Enzymes and Cholinesterases In Vitro.

In this study, four different carrot varieties (purple, yellow, white, and orange) were used in the production of smoothies with raspberry, apple, pear, strawberry, and sour cherry juices. The in vitro inhibition effects against α- amylase, α- glucosidase, pancreatic lipase, acetylcholinesterase, and butyrylcholinesterase were measured, bioactive compounds, physicochemical characteristics, including sensorial features were described. The antioxidant activities of the studied samples were analyzed using the ORAC, ABTS, and FRAP methods. The raspberry-purple carrot smoothie showed the highest antioxidant activity against lipase and butyrylcholinesterase enzyme activity. The sour cherry-purple carrot smoothie showed the highest total soluble solids, total phenolic acid, total anthocyanins, and procyanidin contents; dry mass; and osmolality. Although the apple-white carrot smoothie achieved the highest acceptance after sensorial evaluation, it did not exhibit any potent biological activities. Thus, food products with purple carrot, raspberry, and sour cherry ingredients are suggested as functional and/or novel matrix compositions with high antioxidant potential.

Comparison of life cycle assessments and nutritional contents of soy protein and wheat protein (seitan) based vegan bacon products for human and environmental health.

BACKGROUND: High amounts of meat consumption cause cardiometabolic diseases and higher mortality rates. Animal farming creates the highest amounts of methane emissions as a result of manure. Therefore, plant-based meat analogues are popular among flexitarian, vegetarian and vegan consumers. Similar to other meat substitutes, plant-based pork products are attractive both for manufacturers and consumers who are looking for healthy and environmentally friendly food solutions. RESULTS: In the present study, soy protein and seitan protein-based bacon food products were evaluated by life cycle assessment (LCA) for global warming, terrestrial acidification, terrestrial toxicity, water consumption, freshwater eutrophication and human carcinogenic toxicity. Moreover, the nutritional characteristics of plant-based bacon products were compared with each other, and seitan protein-based bacon demonstrated more elevated amounts of protein content than pork bacon. According to LCA, the present study has demonstrated the heating of plant-based bacon products with induction, ceramic and electric stoves before consumption. The packaging and packaging materials of plant-based bacon products showed lower environmental impacts compared to the high-risk factors such as petroleum production and diesel combustion. CONCLUSION: Soy protein and seitan-based bacon alternatives were low in fat content, and seitan protein-based bacon provides more protein content than original bacon. Moreover, the highest risks of environmental and human health effects of bacon substitutes have not come from individual activities and/or food production, but from side industries that cause the highest amounts of environmental issues crucial for food production and transportation. © 2023 Society of Chemical Industry.

Possibility to use the different sizes and colors of carrots for the production of juices - comparison of bioactive compounds, nutritional quality, pro-health properties, and sensory evaluation.

BACKGROUND: Carrot is a popular vegetable consumed by people of all age groups and is used in various food products because of its high nutritional content, especially vitamin A. RESULTS: In the present study, colorful fresh carrot juices of 12 carrot varieties were investigated for in vitro antidiabetic, anti-aging, and anti-obesity activities with antioxidant potential by ABTS (2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) and FRAP (ferric reducing ability of plasma) assays. The studied juices were also compared for physicochemical characteristics: titratable acidity, pH, pectin content, total soluble solids, dry mass, ash, viscosity, turbidity, osmolality, and color. The results of the study showed that normal purple carrot juice exhibited the best activities in all biological and antioxidant tests, except for anti-α-glucosidase activity. Normal purple carrot juice also had the highest total mineral content with elevated results for titratable acidity, pH, total soluble solids, dry mass, ash, viscosity, and osmolality. CONCLUSION: Purple carrot juices demonstrated elevated health-promoting activities and could be used in blended beverage recipes to attract children's attention. The results of sensorial characteristics (appearance, color, and taste) of juices, however, showed that people are more familiar with orange carrot products. © 2022 Society of Chemical Industry.

Immediate Higher-Dose Prothrombin Complex Concentrate Without Fresh Frozen Plasma or Fibrinogen Concentrate for Significant Coagulopathic Cardiac Surgical Field Bleeding.

BACKGROUND: Treatment of significant coagulopathic cardiac surgical field bleeding with immediate higher-dose prothrombin complex concentrate (PCC) without fresh frozen plasma (FFP) or fibrinogen concentrate is unexplored. AIMS: To study characteristics, chest drainage, and clinical outcomes of patients with significant coagulopathic surgical field bleeding treated with immediate higher-dose (defined at >15 IU/kg based on factor IX) PCC without FFP or fibrinogen concentrate. METHODS: We screened sequential cardiac surgery patients. We reviewed electronic blood bank data, Australian Society of Cardiothoracic Surgery database information and anaesthetic, intensive care unit (ICU), ward and radiological charts and electronic data. We identified patients deemed by the operating surgeon to require treatment for significant coagulopathic surgical field bleeding who underwent immediate higher-dose PCC without FFP or fibrinogen concentrate. RESULTS: Among 168 patients, we identified 30 who underwent immediate higher-dose PCC without FFP or fibrinogen concentrate. Median age was 68 years, 23 were male, 17 underwent coronary artery bypass surgery and three underwent complex surgery (David procedure, redo mitral valve surgery, and redo thoraco-abdominal aneurysm repair). Median dose of PCC was 2,500 IU. In addition, 27% underwent platelets and one underwent cryoprecipitate. Chest drainage at 24 hours was 505 ml. Survival to hospital discharge was 100%. There were no cases of pulmonary embolism, stroke, or other thrombotic events. Stage 1 AKI occurred in one patient. CONCLUSION: In a pilot cohort of patients with significant coagulopathic surgical field bleeding, immediate higher-dose PCC without FFP or fibrinogen concentrate was feasible and had an acceptable efficacy and safety profile, which justifies future controlled studies.