Mathematical modeling and quality parameters of Salicornia fruticosa dried by convective drying.

The effect of convective drying at 50, 60 and 70 °C on the drying kinetics and quality parameters of Salicornia fruticosa was investigated. To estimate the equilibrium moisture content a desorption isotherm was performed using five empirical models: Halsey, Caurie, Henderson, Smith and Oswin. The experimental data was also fitted to different drying kinetic models (Logarithmic, Two-Terms, Midilli-Kucuk and Exponential Two-Terms). A numerical simulation using the Finite Volume Method allowed us to describe the evolution of temperature and moisture content distributions during drying. The Henderson model was found to be the most suitable for predicting the equilibrium moisture content of S. fruticosa, with values of X we in the drying process of 1.51; 1.54 and 1.36 g water/g d.m for 50, 60 and 70 °C, respectively. A good agreement was found between the numerical and experimental results of temperature and moisture during Salicornia drying. The Midilli-Kucuk model presented the best fitting to the drying curves. The effects of drying on S. fruticosa were significant in two quality parameters. Antioxidant capacity decreased in ca. 45% and lightness (> L*) significantly increased at a drying temperature of 70 °C, compared to the fresh samples. The optimum drying temperature where drying time and nutrients loss was minimum was 70 °C. These results can be used to estimate the best drying conditions for producing dehydrated Salicornia. The use of halophytes as sustainable crops is promising, and the vision of their commercial production must be evaluated and considered, given water scarcity in many areas of the planet.

Does Whole-Blood Neutrophil Gelatinase-Associated Lipocalin Stratify Acute Kidney Injury in Critically Ill Patients?

PURPOSE: To analyse the capacity of whole-blood NGAL (wbNGAL) to stratify AKI in critically ill patients with and without sepsis. METHODS: Whole-blood NGAL was measured with a point-of-care device at admission and 48 hours later in patients admitted to a general ICU. Patients were classified by the AKIN and KDIGO classifications at admission and 24 and 48 hours. We performed an ROC curve analysis. wbNGAL values at admission were compared in patients with sepsis and septic shock. RESULTS: The study included 100 consecutively admitted patients (40 female) with mean age 59.1 ± 17.8 years. Thirty-three patients presented AKI at admission, and 10 more developed it in the next 48 h. Eighteen patients had AKI stage 3, 14 of them at admission. Nine patients required renal replacement therapy. According to KDIGO at admission, wbNGAL values were 78 µg/L (60-187) in stage 0 (n = 67), 263 µg/L (89-314) in stage 1 (n = 8), 484 µg/L (333-708) in stage 2 (n = 11), and 623 µg/L (231-911) in stage 3 (n = 14), p = 0.0001 for trend. Ten patients did not complete 48 hours of study: 6 of 10 were discharged (initial wbNGAL 130 µg/L (60-514)) and 4 died (773 µg/L (311-1010)). The AUROC curve of wbNGAL to predict AKI was 0.838 (95% confidence interval 0.76-0.92, p = 0.0001), with optimal cut-off value of 178 µg/L (sensitivity 76.7%, specificity 78.9%, p < 0.0001). At admission, twenty-nine patients had sepsis, of whom 20 were in septic shock. wbNGAL concentrations were 81 µg/L (60-187) in patients without sepsis, 481 (247-687) in those with sepsis, and 623.5 µg/L (361-798) in the subgroup of septic shock (p < 0.0001). CONCLUSIONS: Whole-blood NGAL concentration at ICU admission was a good stratifier of AKI in critically ill patients. However, wbNGAL concentrations were higher in septic patients irrespective of AKI occurrence.

Evaluación de un ingrediente funcional para el control glicémico en humanos / Evaluation of a functional ingredient for glycemic control in human

The prevalence of non-transmissible chronic diseases such as obesity, dyslipidemia and type 2 diabetes, among others, have increased worldwide. One way to prevent and/or control them is through bioactive food compounds that can be incorporated as functional ingredients (IF). The IF isa compound IF: apple pomace, opuntia palette, tomato pomace and rice bran. Objective: Assess the functional ingredient (IF) for glycemic control in humans. Subjects and Methods: 48 Subjects, both sexes, aged between 40 and 60. Divided into three groups: non-obese (NO), obese (OB) and diabetic (DM) with 16 subjects per group. Subjects consumed 600 g daily of nonfat yogurt with artificial sweetener. 50 percent of the subjects in each group received yogurt with IF and 50 percent without IF for 44 days. Metabolic control of capillary blood glucose was performed weekly, of nutrition every week, as well as basal metabolic control, 22 and 44 with: fasting blood glucose, lipid profile, tolerance test to glucose with 2 point sampling and calculation of HOMA-IR. All analyses were performed at the Institute of Nutrition and Food Technology (INTA), University of Chile. The statistical analysis included measures of central tendency and dispersion. They compared the effect of the intervention vs control using the Mann-Whitney U test for independent samples and the Chi2 test for categorical variables. Results:15 subjects from the DM group, 16 from OB and 10 from NO completed the experiment. Significant differences were found between the intervention group and the placebo in the obese group, in the weight variation of the basal-22 days, 22-44 and basal-44 days with p = 0.007, p = 0.001 and p = 0.001respectively, and significant differences in the NO group between the placebo and intervention groups in the variation basal-22 days for HOMA-IR (p = 0.010) and 44 -22 days for LDL (p = 0.045). Conclusion: In this study no significant differences were found for subjects stratified into...

Factor X deficiency and pregnancy: preconception counselling and therapeutic options.

Women with factor X deficiency (FXD) who want to become pregnant face uncertain risks to themselves and to an unborn infant from haemorrhagic complications during pregnancy and at parturition. Women with FXD may also experience difficulty achieving pregnancy secondary to haemorrhagic symptoms of the reproductive organs. Case reports describe differences in bleeding phenotypes and pregnancy outcomes that are not easily correlated with prepregnancy bleeding symptoms or factor X levels. The aim of this article is to identify factors for consideration and information to assist the physician in counselling women with FXD who want to become pregnant, and to offer guidelines for management where appropriate. We identified cases of pregnancy among women with FXD and their outcomes from the literature; 15 women with 24 pregnancies were identified and 18 were successful. The women in this small cohort did not have an increased rate of spontaneous abortion, (8.3% vs. 13.5% in the general US population) but did have a 2.5-fold increased risk of preterm labour (37.5% vs. 12.2% in the general US population). The role of prophylaxis to control reproductive haemorrhagic symptoms, including haemorrhagic complications of pregnancy has not yet been defined, but use of prophylaxis may allow more women to be able to attempt pregnancy. Women who had access to a tertiary care centre with a multidisciplinary team including an obstetrician with high-risk obstetric training, a haematologist, a perinatologist, and access to a reference laboratory and blood bank were able in most cases to successfully deliver healthy, term infants.

Sepsis por instilación de bacilo de Calmette-Guerin / Bacillus Calmette-Guerin Instillation-induced sepsis

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Efecto de tres temperaturas de almacenamiento sobre la calidad de la pulpa de kiwi concentrada a presión reducida / Effect of 3 storage temperatures on the quality of kiwi fruit pulp concentrated at a reduced pressure

The effect of three storage temperatures (0, -9 and -18 degrees C) of the kiwi-fruit pulp reduced pressure concentrate, by a period of 3 months, in the physical (soluble solids, water activity, consistency and color), chemistry (pH, acidity, ascorbic acid, chlorophyll and pheophytin) and sensorial (appearance, aroma, acidity, sweetness, color and flavor) characteristics were studied. The greater deterioration was produced in the stored pulp to 0 degree C, while to -9 degrees C there is no significative differences, on the other hand, the kiwi-fruit pulp stored to -18 degrees C maintained large part of the original characteristics. It was observed that while the temperature and storage time increased, vitamin C and chlorophyll contents decreased, varying significantly consistency, color and appearance of product. The rest of the analyzed variables did not present significative differences during storage.

Efecto de la temperatura de concentración de pulpa de kiwi sobre el color, clorofila y ácido ascórbico / Effect of concentration temperature of kiwifruit pulp on colour, chlorophyll and ascorbic acid

Se investigó las mejores condiciones de operación para elaborar pulpa concentrada de kiwi a 32 grados Brix, utilizando temperaturas de 25, 30, 35, 40 y 45 grados Celsius. Estas condiciones se mantuvieron durante todo el proceso, modificando convenientemente la presión. Para escoger la pulpa de mejor calidad, se analizó el color Munsell y sensorial y la retención de vitamina C y clorofilas. Los tratamientos efectuados a temperaturas de concentración de 25 y 30 grados Celsius presentaron, en la mayoría de las variables estudiadas, poco deterioro difiriendo de manera importante con los tratamientos a 35,40 y 45 grados Celsius. Los valores en ácido ascórbico no presentan diferencias significativas (P<0,95) en los distintos tratamientos. No sucede así con la clorofila, después de los 35 grados Celsius disminuye al 30 por ciento de la que presenta la pulpa concentrada a 25 grados Celsius. Sobre 40 grados Celsius sólo se encontraron trazas de clorofila no cuantificables. En cuanto al color sensorial, tanto a 25 grados Celsius como 30 grados Celsius, no se modificó mayormente correspondiendo los valores a "verde brilhante". El deterioro fue evidente en la pulpa concentrada a 35 grados Celsius, con una calificación de "verde-amarillo" y de "pardo-verdoso" para el tratamiento a 45 grados Celsius. El color medido con disco Munsell refleja también esta relación, donde a medida que aumenta la temperatura de concentración, disminuye el porcentaje de color verde para ir aumentando el porcentaje de color pardo notoriamente.

[Effect of 3 storage temperatures on the quality of kiwi fruit pulp concentrated at a reduced pressure]. / Efecto de tres temperaturas de almacenamiento sobre la calidad de la pulpa de kiwi concentrada a presión reducida.

The effect of three storage temperatures (0, -9 and -18 degrees C) of the kiwi-fruit pulp reduced pressure concentrate, by a period of 3 months, in the physical (soluble solids, water activity, consistency and color), chemistry (pH, acidity, ascorbic acid, chlorophyll and pheophytin) and sensorial (appearance, aroma, acidity, sweetness, color and flavor) characteristics were studied. The greater deterioration was produced in the stored pulp to 0 degree C, while to -9 degrees C there is no significative differences, on the other hand, the kiwi-fruit pulp stored to -18 degrees C maintained large part of the original characteristics. It was observed that while the temperature and storage time increased, vitamin C and chlorophyll contents decreased, varying significantly consistency, color and appearance of product. The rest of the analyzed variables did not present significative differences during storage.