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1.
Foods ; 13(17)2024 Aug 27.
Artigo em Inglês | MEDLINE | ID: mdl-39272477

RESUMO

The use of inulin in food is highly appreciated by consumers because of its prebiotic effect. In this study, the effects of increasing additions (5, 10 and 20%) of inulin as a substitute for wheat flour in bread production were investigated with regard to the physical, technological and rheological properties of the flour blends. Inulin reduced the water-binding capacity from 1.4 g/100 g with 0 flour to 0.80 g/100 g with the 20% inulin addition, while there were no statistical differences in the oil-binding capacity. The addition of inulin also influenced the yeast rates, especially in the samples with 5 and 10% addition. On the farinograph, inulin caused a reduction in water absorption (40.75 g/100 g with 20% inulin), an increase in dough development time (18.35 min with 10% inulin) and dough stability (13.10 min with 10% inulin). The mixograph showed a longer kneading time for the sample with 20% inulin (8.70 min) than for the control (4.61 min). In addition, there was an increase in dough firmness and tightness due to the addition of inulin (W: 203 × 10-4 J; P/L: 4.55 for the 20% inulin sample) compared with the control. The physical and technological properties of the loaves were evaluated at time 0 and after 4 days (T4). The addition of inulin reduced the volume of the bread while increasing the weight, albeit with a weight loss at T4 (compared to T0) of 4.8% for the 20% inulin and 14.7% for the control. The addition of inulin caused a darkening of the crust of the enriched bread, proportional to the increase in inulin content. In addition, the inulin content ranged from 0.82 g/100 g in the control to 14.42 g/100 g in the 20% inulin bread, while the predicted glycemic index ranged from 94.52 in the control to 89.39 in the 20% inulin bread. The available data suggest that the formulation with 5% inulin provides the highest performance.

2.
Foods ; 13(5)2024 Mar 06.
Artigo em Inglês | MEDLINE | ID: mdl-38472920

RESUMO

The popularity of adding pulse flours to baked goods is growing rapidly due to their recognised health benefits. In this study, increasing amounts (3, 7, 10, and 15%) of white lupin flour (Lupinus albus L.) and of protein concentrate from narrow-leaved lupin (Lupinus angustifolius L.) were used as replacements for durum wheat semolina to prepare bread, and their effects on the physicochemical properties of the flour blends, as well as the technological and sensory qualities of bread, were evaluated. The addition of protein concentrate from narrow-leaved lupin and white lupin flour increased the water binding capacity and the leavening rate compared to pure semolina. A farinograph test indicated that the dough development time had a slight but significant tendency to increase with the addition of lupin flour and protein concentrate of narrow-leaved lupin, while had a negative effect on the stability of dough. The alveograph strength decreased (225, 108, and 76 × 10-4 J for dough made with semolina, 15% of protein concentrate from narrow-leaved lupin, and 15% of white lupin flour, respectively), whereas there was an upward trend in the P/L ratio. Compared to re-milled semolina, the samples with lupin flour and protein concentrate from narrow-leaved lupin had low amylase activity, with falling number values ranging from 439 s to 566 s. The addition of the two different lupin flours lowered the specific volumes of the breads (2.85, 2.39, and 1.93 cm3/g for bread made from semolina, from 15% of protein concentrate from narrow-leaved lupin, and from 15% of white lupin flour, respectively) and increased their hardness values (up to 21.34 N in the bread with 15% of protein concentrate from narrow-leaved lupin). The porosity of the loaves was diminished with the addition of the two lupin flours (range of 5-8). The sensory analysis showed that the addition of white lupin flour or protein concentrate from narrow-leaved lupin did not impart any unpleasant flavours or odours to the bread. To conclude, the use of lupin in breadmaking requires adjustments to strengthen the gluten network but does not require a deflavouring process.

3.
Foods ; 12(18)2023 Sep 14.
Artigo em Inglês | MEDLINE | ID: mdl-37761128

RESUMO

'Violetto di Ramacca' is a local variety of artichoke grown in Sicily (Southern Italy), known for its purple color with green streaks. In this study, the effects of two different preparation and drying methods (method A, fresh sample oven-dried at 40 °C for 48 h then mixed and ground into flour; and B, minced and frozen sample oven-dried at 40 °C for 24 h then blended and ground into flour) for flours from different parts of the artichoke (bracts, stems, and mix), used at different percentages of integration (5, 7.5, and 10%), in combination with re-milled semolina, have been evaluated. The polyphenol contents of the flours produced with the two methods were measured. The results showed significant differences between the methods and samples, with a range from 9.09 mg GAE/g d.m. (bracts 100%, method A) to 2.62 mg/g (mix 100%, method B). The values were then lowered in the flour products with supplements ranging from 0.96 mg GAE/g (bract flour 10%, method A) to 0.11 mg GAE/g (mixed flour 7.5%, method B). As the amounts of polyphenols increased, the antioxidant activity increased, with a range that varied in the pure flour from 8.59 mg trolox eq/g d.m. (bract flour, method A) to 3.83 mg trolox eq/g d.m. (mixed flour, method B). These flours were also analyzed for color, highlighting a clear difference between methods A (greener) and B (browner). The flours thus obtained were used to produce breads, which were evaluated for their physicochemical characteristics during 4 days of storage. The results showed a reduction in volumes and heights, an increase in the percentage of integration of the artichoke flours, a greater quantity of moisture in the integrated breads, and a lower reduction in the structural characteristics during storage compared to the control breads. The TPA was conducted on the breads from T0 to T4, highlighting that, although initially more compact, the integrated breads offered less alteration of the values during storage. The aw ranged from 0.63 (mix flour 5%, method B) to 0.90 (bract flour 5%, method B). The amounts of polyphenols (from 0.57 mg GAE/g in bread with bracts at 10% (method A) to 0.13 mg GAE/g in bread with mix 5% (method B)) and the antioxidant activity (from 0.55 mg trolox eq/g d.m. in bread with bract flour 10% (method A) to 0.14% mg trolox eq/g d.m. in bread with mix flour) were also evaluated, showing a trend similar to the values obtained in the flours. Colorimetric tests highlighted a color more similar to wholemeal bread in the loaves produced with method B. Statistical factor analysis and cluster analysis were conducted for all trials.

4.
Plants (Basel) ; 12(5)2023 Mar 02.
Artigo em Inglês | MEDLINE | ID: mdl-36903984

RESUMO

The 'Signuredda' bean is a local genotype of pulse with particular technological characteristics, cultivated in Sicily, Italy. This paper presents the results of a study to evaluate the effects of partial substitutions of durum wheat semolina with 5%, 7.5%, and 10% of bean flour to prepare durum wheat functional breads. The physico-chemical properties and the technological quality of flours, doughs, and breads were investigated, as well as their storage process up to six days after baking. With the addition of bean flour, the proteins increased, as did the brown index, while the yellow index decreased. The water absorption and dough stability according to the farinograph increased from 1.45 in FBS 7.5%, to 1.65 in FBS 10%, for both 2020 and 2021, and from 5% to 10% supplementation for water absorption. Dough stability increased from 4.30 in FBS 5%-2021 to 4.75 in FBS 10%-2021. According to the mixograph, the mixing time also increased. The absorption of water and oil, as well as the leavening capacity, were also examined, and results highlighted an increase in the amount of water absorbed and a greater fermentation capacity. The greatest oil uptake was shown with bean flour at 10% supplementation (3.40%), while all bean flour mixes showed a water absorption of approximately 1.70%. The fermentation test showed the addition of 10% bean flour significantly increased the fermentative capacity of the dough. The color of the crumb was darker, while the crust became lighter. During the staling process, compared with the control sample, loaves with greater moisture and volume, and better internal porosity were obtained. Moreover, the loaves were extremely soft at T0 (8.0 versus 12.0 N of the control). In conclusion, the results showed an interesting potential of 'Signuredda' bean flour as a bread-making ingredient to obtain softer breads, which are better able to resist becoming stale.

5.
Plants (Basel) ; 12(2)2023 Jan 14.
Artigo em Inglês | MEDLINE | ID: mdl-36679112

RESUMO

The enrichment of semolina bread with prebiotic ingredients such as ß-glucans may exert health-promoting effects. This work presents the results of a general recipe development aimed at improving the nutritional value of bakery products. In this study, increasing amounts (0%, 2%, 5%, 7%, and 10%) of thin bran or barley flour were added into re-milled durum wheat semolina to prepare breads. The technological quality of doughs and breads was investigated. In general, the Farinograph water absorption of flour and dough stability increased with increasing inclusion levels of barley flour or thin bran (up to 73.23% and 18.75 min, respectively), contrarily to the increase of dough development time only in barley inclusion (4.55 min). At the same time, the softening index decreased for almost all of these, except for 2% of thin bran or barley flour inclusion. At Mixograph, mixing time increased (up to 5.13 min) whilst the peak height decreased. The specific volume and hardness of loaf differently decreased for almost all thesis (ranges 12.6-24.0% and 39.4-45.5%, respectively). The other quality parameters remained unchanged compared with semolina bread. After baking, ß-glucan levels increased differently at all the inclusion levels (2.35-fold, on average). The breadcrumb color was deep brown, while the crust became lighter in color. The breads contain ß-glucans even at low percentages of barley/bran inclusions while maintaining their technological performance. In conclusion, the results show an interesting potential of barley flour or thin bran as ingredients in breadmaking to increase the ß-glucans daily intake, but further investigations are needed to achieve improved quality features.

6.
Plants (Basel) ; 11(24)2022 Dec 07.
Artigo em Inglês | MEDLINE | ID: mdl-36559521

RESUMO

A relevant amount of waste is produced in the canning industry of globe artichoke. This study proposes to use flours of artichoke waste (stems and bracts) in durum wheat bread-making, replacing the re-milled durum wheat semolina at increasing levels (5, 7.5 and 10 g/100 g). No study had evaluated this type of enrichment in durum wheat bread, widespread in the same area where artichoke waste is mostly produced. The replacement had a visible effect on the flour color, increasing a* and reducing b* and L*, and this was reflected in the color of bread crumb. The water absorption determined by farinography, dough development time and dough stability increased as the level of replacement increased (up to 71.2 g/100 g, 7.3 min and 18.4 min, respectively). The mixograph peak height and mixing time increased compared to control. The alveograph W decreased, while the P/L ratio increased. The artichoke waste-enriched breads had a lower volume (as low as 1.37 cm3/g) and were harder than control, but they did not show relevant moisture losses during five days of storage. The obtained data show therefore an interesting potential of artichoke waste flours in bread-making, but further investigations are needed for achieving improved quality features.

7.
Plant Dis ; 105(4): 1013-1018, 2021 Apr.
Artigo em Inglês | MEDLINE | ID: mdl-33103964

RESUMO

Green and blue molds are the most important postharvest diseases affecting citrus in storage. These diseases are commonly controlled with fungicides, but legislative restrictions, consumer concerns, and the development of resistant strains of the pathogens have increasingly led to the search for alternative methods of control. A pomegranate peel extract (PGE) was very effective in controlling Valencia orange and clementine postharvest rot under commercial conditions. After cold storage and 7 days of shelf life, the incidence of decay on oranges sprayed before harvest with PGE at 12, 6, and 3 g/liter was reduced by 78.9, 76.0, and 64.6%, respectively. Similarly, postharvest dipping treatments with PGE reduced rot by 90.2, 84.3, and 77.6%, respectively. Comparable levels of protection were also achieved on clementines. On both oranges and clementines, the extract provided a significantly higher level of protection compared with imazalil, a fungicide commonly used for postharvest treatments. The high level of efficacy and the consistent results on different fruit species (clementines and oranges) and with different application methods (preharvest and postharvest) were evidence of reliability and flexibility. PGE also showed a strong antimicrobial activity against fungi and bacteria, suggesting its possible use in sanitizers to reduce the microbial contamination of recirculated water in packinghouses. The results of the present study encourage the integration of conventional chemical fungicides and sanitizers with PGE to control citrus postharvest rot.


Assuntos
Citrus , Penicillium , Punica granatum , Conservação de Alimentos , Frutas , Extratos Vegetais/farmacologia , Reprodutibilidade dos Testes
8.
Aging Clin Exp Res ; 28(3): 371-81, 2016 Jun.
Artigo em Inglês | MEDLINE | ID: mdl-26630945

RESUMO

Nonadherence to medication regimens is a worldwide challenge; adherence rates range from 38 to 57 % in older populations with an average rate of less than 45 % and nonadherence contributes to adverse drug events, increased emergency visits and hospitalisations. Accurate measurement of medication adherence is important in terms of both research and clinical practice. However, the identification of an objective approach to measure nonadherence is still an ongoing challenge. The aim of this Position Paper is to describe the advantages and disadvantages of the known medication adherence tools (self-report, pill count, medication event monitoring system (MEMS) and electronic monitoring devices, therapeutic drug monitoring, pharmacy records based on pharmacy refill and pharmacy claims databases) to provide the appropriate criteria to assess medication adherence in older persons. To the best of our knowledge, no gold standard has been identified in adherence measurement and no single method is sufficiently reliable and accurate. A combination of methods appears to be the most suitable. Secondly, adherence assessment should always consider tools enabling polypharmacy adherence assessment. Moreover, it is increasingly evident that adherence, as a process, has to be assessed over time and not just at one evaluation time point (drug discontinuation). When cognitive deficits or functional impairments may impair reliability of adherence assessment, a comprehensive geriatric assessment should be performed and the caregiver involved. Finally, studies considering the possible implementation in clinical practice of adherence assessment tools validated in research are needed.


Assuntos
Avaliação Geriátrica/métodos , Adesão à Medicação/psicologia , Sistemas de Notificação de Reações Adversas a Medicamentos/estatística & dados numéricos , Idoso , Bases de Dados de Produtos Farmacêuticos/estatística & dados numéricos , Monitoramento de Medicamentos/métodos , Serviços de Saúde para Idosos , Humanos , Reprodutibilidade dos Testes
9.
Can J Ophthalmol ; 50(6): 476-9, 2015 Dec.
Artigo em Inglês | MEDLINE | ID: mdl-26651309

RESUMO

OBJECTIVE: To report cases of acute serous macular detachment and edema after uncomplicated phacoemulsification. DESIGN: Retrospective case series. PARTICIPANTS: We reviewed the clinical data of 5 patients who developed an acute serous macular detachment and edema after uncomplicated phacoemulsification with intraocular lens implantation by the same expert surgeon and without any complication during surgery. METHODS: Best corrected visual acuity (BCVA), biomicroscopy, fundus examination, and optical coherence tomography were performed at 1, 3, 7, and 30 postoperative days. RESULTS: On the first postoperative day, all eyes had low visual acuity (median 1.0 logMAR) despite normal postoperative appearance of the anterior segment. Optical coherence tomography showed serous macular detachment with intraretinal fluid accumulation. After treatment with oral indomethacin and acetazolamide, at 7 days, intraretinal and subretinal fluid were fully reabsorbed and BCVA improved (at least 0.1 logMAR). In the following 6 months, no eye had recurrence of macular edema. CONCLUSIONS: Acute serous macular detachment and edema can occur after uncomplicated phacoemulsification. It should be considered in cases of low visual acuity during the early postoperative period.


Assuntos
Edema Macular/etiologia , Facoemulsificação , Complicações Pós-Operatórias , Descolamento Retiniano/etiologia , Líquido Sub-Retiniano , Doença Aguda , Idoso , Feminino , Humanos , Implante de Lente Intraocular , Edema Macular/diagnóstico , Edema Macular/fisiopatologia , Masculino , Pessoa de Meia-Idade , Descolamento Retiniano/diagnóstico , Descolamento Retiniano/fisiopatologia , Estudos Retrospectivos , Tomografia de Coerência Óptica , Acuidade Visual/fisiologia
10.
Case Rep Med ; 2013: 939704, 2013.
Artigo em Inglês | MEDLINE | ID: mdl-23970902

RESUMO

Dysbaric accidents are usually referred to compressed air-supplied diving. Nonetheless, some cases of decompression illness are known to have occurred among breath-hold (BH) divers also, and they are reported in the medical literature. A male BH diver (57 years old), underwater fishing champion, presented neurological disorders as dizziness, sensory numbness, blurred vision, and left frontoparietal pain after many dives to a 30-35 meters sea water depth with short surface intervals. Symptoms spontaneously regressed and the patient came back home. The following morning, pain and neurological impairment occurred again and the diver went by himself to the hospital where he had a generalized tonic-clonic seizure and lost consciousness. A magnetic resonance imaging of the brain disclofsed a cortical T1-weighted hypointense area in the temporal region corresponding to infarction with partial hemorrhage. An early hyperbaric oxygen therapy led to prompt resolution of neurological findings. All clinical and imaging characteristics were referable to the Taravana diving syndrome, induced by repetitive prolonged deep BH dives. The reappearance of neurological signs after an uncommon 21-hour symptom-free interval may suggest an atypical case of Taravana syndrome.

11.
Clin Case Rep ; 1(1): 3-6, 2013 Oct.
Artigo em Inglês | MEDLINE | ID: mdl-25356200

RESUMO

KEY CLINICAL MESSAGE: Acquired hemophilia A should be taken into account in the differential diagnosis of perioperative bleeding in patients without any apparent reason for activated partial thromboplastin time prolongation.

12.
J Sci Food Agric ; 93(5): 1176-83, 2013 Mar 30.
Artigo em Inglês | MEDLINE | ID: mdl-23080190

RESUMO

BACKGROUND: The aim of this study was to extract a sorting rule for Tarocco orange fruit from several physicochemical and sensory tests performed on a marketable lot of 399 Tarocco orange fruits. RESULTS: The elastic tension at 5% strain (T5 ) was found to be linearly correlated (r = 0.65) with the Magness-Taylor (MT) index. Thus T5 was regarded as a non-destructive parameter quantifying fruit firmness and used to categorise the aforementioned lot in three different firmness classes, high (HF), medium (MF) and low (LF). Only the MT index, fruit rind thickness near the fruit peduncle, lightness coefficient and yellow/blue hue component of the orange flesh, as well as total soluble solid content, confirmed the validity of this discrimination at the significance level of 5%. Sensory professionals recognised the greater compactness (7 ± 2) but lower ease of peeling (4 ± 2) and segment separation (4 ± 2) of the HF oranges with respect to the corresponding sensory attributes of orange fruits grouped in the MF and LF classes. CONCLUSION: To limit the costly rejection of Tarocco orange fruit considered too soft, especially after long-term shipping, it would be reasonable to select only fruits characterised by a compressive force or tension at 5% strain in the range 23-41 N or 300-540 N m⁻¹ respectively.


Assuntos
Citrus/química , Inspeção de Alimentos/métodos , Qualidade dos Alimentos , Frutas/química , Adesividade , Algoritmos , Fenômenos Químicos , Citrus/crescimento & desenvolvimento , Citrus/metabolismo , Elasticidade , Feminino , Manipulação de Alimentos , Armazenamento de Alimentos , Frutas/crescimento & desenvolvimento , Frutas/metabolismo , Humanos , Itália , Masculino , Fenômenos Mecânicos , Odorantes , Pigmentos Biológicos/metabolismo , Análise de Componente Principal , Sensação , Propriedades de Superfície
13.
J Sci Food Agric ; 92(9): 2008-12, 2012 Jul.
Artigo em Inglês | MEDLINE | ID: mdl-22261834

RESUMO

BACKGROUND: Penicillium digitatum and Penicillium italicum are responsible for one the most serious diseases occurring during storage of citrus fruits. Its early detection allows a relevant increase in shelf life, and in situ monitoring of fungal infections represents a very efficient tool to improve storage quality. In the case of metabolic alterations due to physiological or fungal pathologies, olfactometric analysis allows the detection of specific volatile biomarkers, thus providing an effective tool for postharvest quality control of fruits and vegetables. RESULTS: A total of 300 Valencia oranges were analysed with an electronic nose and results were screened by a multivariate classification technique, partial least squares discriminant analysis, in order to investigate whether the electronic nose could distinguish between Penicillium-infected and non-infected samples and to evaluate the efficiency of the group classifications. High percentages of correct classification were obtained at low levels of infection (100% for 2-5% infection in an independent test). CONCLUSION: The electronic nose may be successfully applied as a reliable, non-destructive and non-contact indirect technology for the identification of fungal strains in storage rooms, especially when the infection occurs in small percentages that are not easily identifiable by classic methodologies of inspection.


Assuntos
Citrus sinensis/microbiologia , Microbiologia de Alimentos , Frutas/microbiologia , Nariz , Odorantes/análise , Penicillium , Compostos Orgânicos Voláteis/análise , Citrus sinensis/química , Eletrônica , Análise de Alimentos , Armazenamento de Alimentos , Frutas/química , Humanos , Análise dos Mínimos Quadrados , Análise Multivariada , Penicillium/classificação , Doenças das Plantas/microbiologia , Olfato
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