Color and Stability of Anthocyanins of Chagalapoli (Ardisia compressa K.) Fruit Added to an Isotonic Beverage as Microcapsules and as Free Extract.

The demand for natural pigments in the food industry is increasing. Color and stability of anthocyanins of chagalapoli (Ardisia compressa K.) fruit added to an isotonic beverage as microcapsules and free extract were evaluated at two temperatures (4 and 25 °C) in the absence of light. Anthocyanins degradation followed first-order kinetics in the evaluated conditions. The stability of anthocyanins, measured by the variables reaction rate (K), half-life time (t1/2), and anthocyanin retention (AR), was affected significantly (p < 0.01) by temperature. At the end of storage at 4 °C, AR was 91.2 ± 0.28% and 89.63 ± 0.22% in the beverages with microcapsules (BM) and with anthocyanins from extract (BE), respectively, without a significant difference (p ≥ 0.05) between them. However, at 25 °C, AR in the BM was 53.72 ± 0.27%, a significantly lower value (p ≤ 0.05) than that in BE (58.83 ± 1.37%). The color difference values (ΔE) in beverages stored at 4 °C were 3.81 and 2.17 for BM and BE, respectively, while at 25 °C, it was 8.57 and 8.21, respectively. The most stable anthocyanin was cyanidin 3-galactoside. Chagalapoli anthocyanins, both as microcapsules or as an extract, are adequate for adding natural color to isotonic beverages.

Effects of COVID-19 on sensory and cognitive perception of mild and severe diagnosed and recovered patients versus healthy consumers.

The objective of this research was to analyze the effects of the SARS-CoV-2 virus on the sensory and cognitive perception of mild and severe COVID-19 diagnosed and recovered consumers versus healthy consumers. Three groups of 50 consumers each (healthy vs. mild and severe COVID-19 diagnosed with 30 days after recovery) were used for the evaluation of instant coffee stimuli in concentrations: 4.40, 2.93, 2.20, 1.76, and 1.47% weight (w)/volume (v) and determine their discriminating power, emotions, and memories. Sensory tests were performed remotely. Results indicated that healthy consumers perceived higher intensities in most of the sensory attributes (with the exception of Burnt-A, Bitter-T, Acid-T, and Astringent-T attributes) compared to consumers who presented mild and severe COVID-19. Therefore, consumers diagnosed with mild and severe COVID-19 had a higher discrimination power in the attributes smell, basic tastes, and flavor. Healthy consumers could only discriminate two attributes that correspond to basic flavors. Consumers with mild and severe COVID-19 diagnosis elicited the highest number of negatives emotions (such as bored, disgusted, worried, guilty, wild, and aggressive) and negative memories (disease, pain, death, hurt, obesity, conflict personal, addiction, stench poverty, and accident) than healthy consumers. It is concluded that there were no significant differences between the consumer panels for the identification of sensory attributes. However, P-Healthy consumers perceived the highest intensities in most sensory attributes compared to those in the PCOVID19-Mild and PCOVID19-Severe panels. Finally, consumers diagnosed with mild or severe COVID-19 used a higher number of emotions and memories than those of the healthy panel. Practical applications: Investigating the effects of COVID-19 on sensory and cognitive perception can be useful for industry and researchers in the sensory field who wish to understand the effects of the disease in order to generate new protocols for the selection and training of people, as well as the possible development and innovation of new products focused on perception of consumers recovered from COVID-19.

Comparison of performance and quantitative descriptive analysis sensory profiling and its relationship to consumer liking between the artisanal cheese producers panel and the descriptive trained panel.

The aim of this research was to compare the performance and sensory profiling of a panel of artisanal cheese producers against a trained panel and their relationship to consumer liking (external preference mapping). Performance was analyzed statistically at an individual level using the Fisher's test (F) for discrimination, the mean square error for repeatability, and Manhattan plots for visualizing the intra-panel homogeneity. At group level, performance was evaluated using ANOVA. External preference mapping technique was applied to determine the efficiency of each sensory profile. Results showed that the producers panel was discriminant and repetitive with a performance similar to that of the trained panel. Manhattan plots showed that the performance of artisanal cheese producers was more homogeneous than trained panelists. The correlation between sensory profiles (Rv = 0.95) demonstrated similarities in the generation and use of sensory profiles. The external preference maps generated individually with the profiles of each panel were also similar. Recruiting individuals familiar with the production of artisanal cheeses as panelists is a viable strategy for sensory characterization of artisanal cheeses within their context of origin because their results were similar to those from the trained panel and can be correlated with consumer liking data.

Episodios de cefalea en ráfagas asociados a las fluctuaciones de temperatura en Bogotá 2009-2013 / Cluster headache attacks associated with temperature fluctuations in Bogotá 2009-2013

El calentamiento global, que conlleva un incremento en el promedio y la varianza de la temperatura a nivel mundial, se ha asociado a una gran variedad de efectos agudos y crónicos sobre la salud, los cuales han sido descritos en la ciudad de Bogotá. Este aumento de la temperatura podría estar asociado a una mayor frecuencia de eventos cardiovasculares, respiratorios y neurológicos, como la cefalea en ráfagas (CR). El objetivo de este estudio fue evaluar la asociación entre las variaciones de temperatura y la ocurrencia diaria de episodios de cefalea en ráfagas, a través del análisis ecológico de series de tiempo en el periodo comprendido entre 2009-2013 en Bogotá. Este diseño utilizó los datos diarios de consultas de urgencia por CR y su relación con los valores diarios de variables meteorológicas y contaminantes criterio durante 5 años. El análisis estadístico incluyó el resumen descriptivo de las variables, posteriormente el análisis bivariado con pruebas de correlación, autocorrelación y correlación cruzada y por último el análisis multivariado mediante una regresión dinámica de Poisson y el modelo no lineal de rezagos distribuidos. Se encontró una correlación con un comportamiento cíclico entre cefalea en ráfagas con amplitud térmica (Rho=0,054, p<0,05) y temperatura máxima (Rho=0,050, p<0,05). En el modelo multivariado, se observó una influencia alta tanto de la amplitud térmica (ß=0,11, IC95% 0,07 a 0,16), como de la temperatura máxima (ß=0,14, IC95% 0,08 a 0,20) en la incidencia de CR. La amplitud térmica y la temperatura máxima podrían ser un desencadenante de los episodios de cefalea en ráfagas, pero futuros estudios deben explorar la relación de las crisis de acuerdo a las islas de calor en Bogotá y explorar las asociaciones con estudios a nivel individual.

Global warming has been linked to the increase of both average and variance of temperature which has been associated with a variety of acute and chronic health effects and Bogotá has not been the exception. This temperature increase might be related to a greater incidence of cardiovascular, respiratory and neurological outcomes, as cluster headache. Aim of this study was to assess the association between temperature fluctuations and daily incidence of cluster headache, through a time series analysis of the cases from 2009 to 2013. An ecological design was carried out with daily emergency admissions of cluster headache and daily values of meteorological and pollutants in Bogota. Statistical analysis included a descriptive summary of variables, a bivariate analysis with correlation, crossed correlations and autocorrelations tests and multivariate analysis by Poisson regression models and distributed lag nonlinear models. A cyclic behavior was observed, with a correlation between cluster headache and thermal amplitude (Rho=0.054, p<0.05) and with maximum temperature Rho=0.050, p<0.05), which persisted in the multivariate analysis: thermal amplitude (ß=0.11, CI 95% 0.07 a 0.16), and maximum temperature (ß=0.14, IC95% 0, 08 a 0, 20). Thermal amplitude and maximum temperature might be a trigger of cluster headache, but future studies should explore +this association at individual level and in the urban heat islands.

Sensory optimization of a mayonnaise-type spread made with rice bran oil and soy protein.

The optimum formulation for mayonnaise-type spreads containing rice bran oil (RBO) and soy protein concentrate (SPC) was determined based on sensory acceptability. RBO and SPC were used due to their health benefit claims such as lowering risk of heart disease. The effects of the proportions of high-impact ingredients (RBO, SPC, and water) on sensory acceptability of the spreads were determined. The 10 spread formulations, prepared following a 3-component constrained simplex lattice mixture design, were subjected to a consumer acceptance test to identify sensory attributes driving consumer acceptance and purchase intent. Predictive regression models were used to plot mixture response surfaces of the critical sensory attributes (taste, mouthfeel, and overall liking) that influenced purchase intent. Areas within the contour plots of these critical sensory attributes, having acceptability scores > or = 68 ("moderately like" on the 100-mm bidirectional labeled affective magnitude scale) were chosen and superimposed to obtain a predicted optimum formulation range (37% to 43% RBO, 4% to 7% SPC, and 52% to 57% water). The formulation containing 37% RBO, 6% SPC, and 57% water, which was located within the optimum region, was selected as a base for further developing flavored (sour cream & onion, cheddar & sour cream, or Monterrey Jack dried cheese) products. All flavored spreads were significantly more acceptable than the plain formulation. Purchase intent of all flavored products also significantly increased once consumers had been given the information about potential health benefits associated with RBO and SPC in the spreads.