Prevalencia de Staphylococcus aureusy su sensibilidad antibiótica en aislamientos en infecciones de piel y partes blandas en pacientes ambulatorios / Staphylococcus aureus prevalence and antimicrobial susceptibility in isolates from skin and soft tissue infections in outpatients

ntroducción: Las infecciones de piel y partes blandas (IPPB) constituyen la tercera causa de consulta en nuestro centro. S.aureus es el agente etiológico más frecuente en este tipo de infecciones y la meticilino resistencia es clínicamente el mecanismo de resistencia más importante. El objetivo de este trabajo fue analizar la prevalencia de los distintos agentes etiológicos en IPPB en pacientes ambulatorios, así como también estudiar su sensibilidad a los antibióticos y resistencias acompañantes más frecuentes. Materiales y métodos: Estudio descriptivo y retrospectivo que incluyó todas las muestras provenientes de IPPB de pacientes ambulatorios desde octubre de 2017 a abril de 2022. Resultados: Se obtuvieron 180 cultivos positivos de muestras provenientes de IPPB durante el periodo estudiado, 12 fueron infecciones polimicrobianas. En total se obtuvieron 307 aislamientos: el microorganismo aislado con mayor frecuencia fue S.aureus (111; 36,2%). Se hallaron 71 SAMR (64%) y 40 SAMS (36%). De los SAMR, 67 (95%) fueron comunitarios (SAMRC) por criterios microbiológicos, y 4 SAMR hospitalarios (5%). De las cepas SAMRC, 44 (66%) no presentaron resistencias acompañantes, 15 (22% ) fueron resistentes a eritromicina, 12 (18%) a gentamicina y 7 (10%) a clindamicina. Conclusiones: El microorganismo más frecuentemente aislado en IPPB en pacientes ambulatorios fue el S.aureus y 67 aislamientos fueron categorizados como SAMRC por lo cual es necesario considerar al SAMRC como un patógeno frecuente. Debido a la baja resistencia hallada para CLI y TMS ambos podrían ser de elección en el tratamiento empírico en las IPPB en pacientes ambulatorios

Background:S. aureus is the main cause of skin and soft tissues infections (SSTIs) in immunocompetent patients. This type of infection is the third cause of medical consultation in our center. Our objective was to evaluate the prevalence of S. aureus, as well as its sensitivity to antimicrobials, isolated from skin and soft tissue samples from outpatients at an interzonal general acute care hospital located in Buenos Aires, Argentina.Methods: Descriptive and retrospective study that included all outpatient SSTIs samples from October 2017 to April 2022.Results: We obtained 215 positive cultures of samples from SSTIs during the study period. Of a total of 276 isolates: the most frequently isolated microorganism wasS. aureus (111; 40.22%). The prevalence of S. aureuswas 51.63%. We found 71 MRSA (63.96%). Of the SAMR strains, 60.56% did not present accompanying resistance, and only 8 isolates (11.27%) showed resistance to clindamycin. All SAMRs remained sensitive to minocycline and trimethoprim-sulfamethoxazole.Conclusions: The most frequently isolated microorganism in SSTIs was S. aureus and 71 isolates were categorized as SAMR, therefore it is necessary to consider SAMR as a frequent pathogen. Due to the low resistance found for CLI and TMS, they should be considered for empirical treatment in SSTIs in outpatients

Variables psicológicas y fortaleza mental en jugadores/as profesionales de Baloncesto / Variáveis psicológicas e resistência mental em jugadores profissionais de basquetebol / Psychological variables and Mental Toughness in professional basketball players

Los trabajos sobre las variables psicológicas que influyen en el rendimiento de los deportistas en sus diferentes disciplinas contribuyen a poder realizar una intervención más adecuada. En este estudio, a través del Cuestionario de Necesidades Psicológicas del Deportista (CNPD) de Dosil (2005), se describe cual es el grado de motivación, activación, confianza y atención, que nos permiten determinar un continuo en la fortaleza mental de los jugadores y de las jugadoras de Baloncesto de las competiciones profesionales y semiprofesionales en España.Esta investigación instrumental realiza un estudio comparativo transversal de carácter descriptivo y exploratorio. La muestra está compuesta de 184 baloncestistas, con edades comprendidas entre los 16 y 38 años (M= 24.20; DT= 4.65); presentando el 84.2% una experiencia de 11 o más años de práctica.El trabajo describe y compara a los y las participantes de las distintas ligas profesionales y semiprofesional en España, encontrando diferencias significativas en fortaleza mental a favor de la Liga ACB con la Liga EBA (tamaño del efecto = 1.00, grande), a favor de la Liga ACB con la LF2 (tamaño del efecto = 1.13, grande), y a favor de la LEB Plata con la LF2 (tamaño del efecto = 1.00, grande). El mayor conocimiento de las variables psicológicas, las diferencias entre jugadores y jugadoras y las particularidades de cada uno, permite una mejor intervención personal y a través de los cuerpos técnicos.(AU)

The works on the psychological variables that influence the performance of athletes in their different disciplines contribute to being able to perform a more appropriate intervention. In this study, the Athlete's Psychological Needs Questionnaire describes the degree of motivation, arousal, confidence, and attention that allows us to determine a continuum in the mental toughness of basketball players in professional and semi-professional competitions in Spain. This cross-sectional comparative study with a sample of 184 basketball players, aged between 16 and 38 years (M= 24.20; SD= 4.65); presenting 84.2% an experience of 11 or more years of practice. The work describes and compares the participants of the different professional and semi-professional leagues in Spain, finding significant differences in mental toughness in favor of the ACB League with the EBA League (effe size = 1.00, large), in favor of the ACB League with the LF2 (effect size = 1.13, large), and in favor of the LEB Plata with the LF2 (effect size = 1.00, large). The greater knowledge of the psychological variables, the differences between male and female players, and the particularities of each one, allows a better personal intervention through the technical staff.(AU)

Os trabalhos sobre as variáveis psicológicas que influenciam o rendimento dos desportistas nas suas diferentes vertentes (disciplinas) podem contribuir para realizar uma intervenção mais adequada. Neste estudo, através do Questionário de Necessidades Psicológicas do Desportista (CNPD), descreve-se qual o grau de motivação, ativação, confiança e atenção, que nos permitem determinar um continuum na resistência mental dos jogadores e das jogadoras de Basquetebol das competições profissionais e semiprofissionais em Espanha. Este estudo instrumental de natureza transversal, participaram184 basquetebolistas, com idades compreendias entre os 16 e os 38 anos (M= 24.20; DP= 4.65); apresentando 84.2% com uma experiência de 11 ou mais anos de prática. O trabalho descreve e compara os participantes das diferentes ligas profissionais e semiprofissionais em Espanha, encontrando diferenças significativas na resistência mental a favor da Liga ACB com a Liga EBA (tamanho do efeito = 1.00, grande), a favor da Liga ACB com o LF2 (tamanho do efeito = 1.13, grande) e a favor da LEB Plata com o LF2 (tamanho do efeito = 1.00, grande). Um maior conhecimento das variáveis psicológicas, das diferenças entre jogadores e jogadoras e das particularidades de cada um, permite uma melhor intervenção pessoal, por parte das equipas técnicas.(AU)

Optimization and Characterization of Lupin Protein Isolate Obtained Using Alkaline Solubilization-Isoelectric Precipitation.

The trend in today's society is to increase the intake of vegetable protein instead of animal protein. Therefore, there is a concern to find new sources of alternative protein. In this sense, legumes are the main protein source of vegetable origin. Of all of them, lupins are the ones with higher protein content, although they are currently undervalued as an alternative for human consumption. In this sense, it is vital to characterize and obtain protein isolates from this legume, which satisfies the growing demand. Therefore, in the present work, the procedure for obtaining a lupin (Lupinus luteus) protein isolate (LPI), based on basic solubilization followed by isoelectric precipitation, has been optimized and validated. The optimized LPI, as well as the lupin flour, were subsequently characterized. The chemical composition, physicochemical, as well as the technofunctional properties of the LPI were analyzed. The results show that the proposed procedure had a high yield (23.19 g LPI/100 g flour) and allowed to obtain high-purity protein isolates (87.7 g protein/100 g LPI). The amino acid composition and the chemical scores show high proportions of essential amino acids, being protein deficient only in methionine and valine. Therefore, it can be affirmed that it is a high-quality protein that meets the requirements proposed by the FAO. Regarding the lipid fraction, it is mainly composed of unsaturated fatty acids (C18:1n-9 and C18:2n-6), which is also advisable in order to follow a healthy diet. Finally, LPI showed interesting technofunctional properties (foaming, gelling, emulsifying, water and oil absorption, and solubility), which makes it especially attractive for use in the food industry.

Did the Addition of Olive Cakes Obtained by Different Methods of Oil Extraction in the Finishing Diet of Bísaro Pigs Affect the Volatile Compounds and Sensory Characteristics of Dry-Cured Loin and "Cachaço"?

This study was conducted to determine the effects of different types of olive cake in the basal diet of Bísaro pigs on the volatile compounds and sensory characteristics of dry-cured loin and "cachaço". A total of 40 Bísaro breed animals were allocated to four treatments, along with a control group (T1-control, T2-crude olive cake, T3-centrifugation two phases, T4-exhausted, and T5-exhausted with 1% of olive). Various extraction methods (centrifugation, pressing, and exhaustion) were employed for the olive cake used. Furthermore, the extracted olive cake was supplemented with 1% olive oil. Eighty compounds were identified and grouped into eight chemical classes: hydrocarbons, aldehydes, esters, alcohols, ketones, acids, furans, and other compounds. Aldehydes and alcohols were the major groups of compounds, representing 57.06-66.07% and 68.67-75.61% for the loin and "cachaço", respectively. There were no significant differences between treatments for any of the volatile compounds identified. The major aldehydes were hexanal, heptanal, pentanal, and propanal. These compounds were significantly higher (p < 0.001) in "cachaço". This significant difference between the two types of dry-cured products was directly related to the amount of total fat content. The major alcohols were 2.3-butanediol, 1-octen-3-ol, 1-butanol, 3-methyl, 1-hexanol, benzyl-alcohol, and glycidol. Except for compounds 2,3-butanediol and benzyl-alcohol, the majority in this group were significantly different in terms of the type of dry-cured product. As for the sensory evaluation, for both dry-cured products, the trained tasters did not detect significant differences between the different treatments. The results showed that the olive cake obtained by different methods of oil extraction did not negatively affect the sensory and volatile components of the processed meat products; thus, they maintained their appeal to the consumer.

Elevating meat products: Unleashing novel gel techniques for enhancing lipid profiles.

Rising health concerns and the diet-health link drive demand for healthier foods, prompting meat manufacturers to reformulate traditional products. These manufacturers have reduced fat content to enhance nutritional quality, which is essential for maintaining desired product features. As a result, numerous strategies have emerged over recent decades to decrease fat and enhance the lipid profiles of meat products. Among these strategies, using hydrocolloids, emulsification, encapsulation, or gelation of oils to produce fat substitutes stands out. Using gels allows fat replacers with characteristics similar to animal fat (similar rheological, physical, or appearance properties) but with a much healthier lipid profile (by incorporating highly unsaturated oils). Therefore, this manuscript aims to comprehensively describe the main fat replacers used to prepare meat products. In addition, an in-depth review of the latest studies (2022-2023) that use novel gels to reform meat products has been made, indicating in each case the implications that the reformulation produces at a physicochemical, nutritional, and sensory level. Given the reported results, it seems clear that the strategy of using bigels or emulgels is very promising and allows obtaining nutritionally highly improved meat products without affecting their sensory or physicochemical properties. However, the best conditions to obtain a novel gel suitable for use as a fat substitute for each meat product still need to be studied and correctly defined. Moreover, these advancements can pave the way for more extensive studies on using novel gel techniques in other food industries, expanding their applicability and leading to healthier consumer options across various food categories.

Polystyrene microplastic particles in the food chain: Characteristics and toxicity - A review.

Polystyrene (PS) is a crucial material for modern plastic manufacturers, but its widespread use and direct discard in the environment severely affect the food chain. This review provides a detailed study on the impact of PS microplastics (PS-MPs) on the food chain and the environment, including information on their mechanism, degradation process, and toxicity. The accumulation of PS-MPs in organisms' different organs leads to various adverse reactions, such as reduced body weight, premature deaths, pulmonary diseases, neurotoxicity, transgenerational issues, oxidative stress, metabolic alterations, ecotoxicity, immunotoxicity, and other dysfunctions. These consequences affect diverse elements in the food chain, spanning from aquatic species to mammals and humans. The review also addresses the need for sustainable plastic waste management policies and technological developments to prevent the adverse impacts of PS-MPs on the food chain. Additionally, it emphasizes the importance of developing a precise, flexible, and effective methodology for extracting and quantifying PS-MPs in food, considering their characteristics like particle size, polymer types, and forms. While several studies have focused on the toxicity of polystyrene microplastics (PS-MPs) in aquatic species, further investigation is required to understand the mechanisms by which they are transferred across multiple trophic levels. Therefore, this article serves as the first comprehensive review, examining the mechanism, degradation process, and toxicity of PS-MPs. It presents an analysis of the current research landscape of PS-MPs in the global food chain, providing insights for future researchers and governing organizations to adopt better approaches to managing PS-MPs and preventing their adverse impacts on the food chain. As far as we know this is the first article on this specific and impactant topic.

Study of Pansalt® or Laminaria Ochroleuca seaweed powder as potential NaCl replacers in dry-cured foal "cecina".

This study aimed to evaluate the effect of the total or partial replacement of NaCl by a commercial low-salt mixture Pansalt® (T1) or Kombu (L. ochroleuca) seaweed powder (T2), respectively, on the quality properties of dry-cured foal "cecina". Salt reformulation unaffected fat percentages, decreased (P < 0.001) moisture and ash contents, while protein amounts increased (P < 0.001) in the T2 batch. Considering the physicochemical variables, any significant differences were observed among batches, except for a*, water activity, and springiness values. T1 and T2 samples presented a significant (P < 0.001) sodium decrease of 39% and 48%, respectively, as well as, potassium and magnesium increase (P < 0.001). In addition, the seaweed improved (P < 0.001) calcium, iron, phosphorus, and zinc contents. All batches showed similar lipid profiles and the nutritional indices were in line with the health recommendations. NaCl replacement increased the proteolysis, causing the increment (P < 0.001) of the free amino acids total contents, especially in T2 samples. Changes were also detected in the aromatic profile of our samples, where lipid-derived compounds predominated in the CON batches, while substances originating from carbohydrate fermentation and amino acid breakdown were prevalent in reformulated samples, particularly in T2. In addition, the salting treatments did not affect the sensory profile, except for saltiness (T2). Hence, data indicated that the employ of these potential NaCl alternatives, in particular T2 formulation, represents a favorable approach to achieving equine "cecinas" with an enhanced mineral and healthier profile, without altering most of the sensorial properties.

Prokaryotic membrane coat - like proteins: An update.

Membrane coat proteins are essential players in the eukaryotic endomembrane traffic system. Previous work identified proteins with the membrane-coat architecture in prokaryotes, specifically in the Planctomycetes, Verrucomicrobia and Chlamydiae (PVC) superphylum, bacteria that display the most developed prokaryotic endomembrane system. Hence, the membrane coat-like (MCL) proteins are predicted to play a central role in this system but their actual function is still unknown. In this work we strengthened previous structure predictions for these prokaryotic MCL proteins. We also detected new putative MCL proteins in the Planctomycete Gemmata obscuriglobus. Structural analysis of these revealed the presence of additional domains apart from the ß-propeller and α-solenoid combination, characteristic of the membrane-coat architecture. Functions associated with these domains include some related to carbohydrate or membrane/lipid binding. Using homology-based methods, we found MCL proteins in other bacterial phyla, but the most abundant hits are still restricted to Planctomycetes and Verrucomicrobia. Detailed inspection of neighbouring genes of MCL in G. obscuriglobus supports the idea that the function of these proteins is related to membrane manipulation. No significant hits were found in Archaea, including Asgard archaea. More than 10 years after their original detection, PVC bacteria are still uniquely linked to eukaryotes through the structure of the MCL proteins sustaining their endomembrane system.

Reduction of Nitrite in Canned Pork through the Application of Black Currant (Ribes nigrum L.) Leaves Extract.

Sodium nitrite is a multifunctional additive commonly used in the meat industry. However, this compound has carcinogenic potential, and its use should be limited. Therefore, in this study the possibility of reducing the amount of sodium(III) nitrite added to canned meat from 100 to 50 mg/kg, while enriching it with freeze-dried blackcurrant leaf extract, was analyzed. The possibility of fortification of canned meat with blackcurrant leaf extract was confirmed. It contained significant amounts of phenolic acids and flavonoid derivatives. These compounds contributed to their antioxidant activity and their ability to inhibit the growth of selected Gram-positive bacteria. In addition, it was observed that among the three different tested doses (50, 100, and 150 mg/kg) of the blackcurrant leaf extract, the addition of the highest dose allowed the preservation of the antioxidant properties of canned meat during 180 days of storage (4 °C). At the end of the storage period, this variant was characterized by antiradical activity against ABTS (at the level of 4.04 mgTrolox/mL) and the highest reducing capacity. The addition of 150 mg/kg of blackcurrant leaf extract caused a reduction in oxidative transformations of fat in meat products during the entire storage period, reaching a level of TBARS almost two times less than in the control sample. In addition, these products were generally characterized by stability (or slight fluctuations) of color parameters and good microbiological quality and did not contain N-nitrosamines.

Bioactive Compounds from Leaf Vegetables as Preservatives.

Trends toward a healthier diet are increasing attention to clean-label products. This has led to the search for new ingredients that avoid the use of chemical additives. Food industries are responding to these demands by incorporating natural preservatives into their products, which consumers perceive as healthy. Leafy vegetables would fit this strategy since they are common components of the diet and are associated with beneficial health effects. The objective of this chapter is to offer an overview of the large number of bioactive compounds (phenolic acids, flavonoids, anthocyanins, glucosinolates, and sulfur compounds) present in these plants, which would be responsible for their activity as potential preservatives. Its incorporation into food would improve the quality and extend the shelf life by reducing oxidative processes and inhibiting or retarding the microbial growth that occurs during processing and storage without reducing the organoleptic characteristics of the product.

Bioactive Compounds from Fruits as Preservatives.

The use of additives with preservative effects is a common practice in the food industry. Although their use is regulated, natural alternatives have gained more attention among researchers and professionals in the food industry in order to supply processed foods with a clean label. Fruits are essential components in a healthy diet and have also been associated with improved health status and a lower risk of developing diseases. This review aims to provide an overview of the main bioactive compounds (polyphenols, betalain, and terpenes) naturally found in fruits, their antioxidant and antimicrobial activity in vitro, and their preservative effect in different foods. Many extracts obtained from the skin (apple, grape, jabuticaba, orange, and pomegranate, for instance), pulp (such as red pitaya), and seeds (guarana, grape, and jabuticaba) of fruits are of great value due to the presence of multiple compounds (punicalagin, catechin, gallic acid, limonene, ß-pinene, or γ-terpinene, for instance). In terms of antioxidant activity, some fruits that stand out are date, jabuticaba, grape, and olive, which interact with different radicals and show different mechanisms of action in vitro. Antimicrobial activity is observed for natural extracts and essential oils (especially from citrus fruits) that limit the growth of many microorganisms (Bacillus subtilis, Escherichia coli, Penicillium digitatum, and Pseodomonas aeruginosa, for instance). Studies in foods have revealed that the use of extracts or essential oils as free or encapsulated forms or incorporated into films and coatings can inhibit microbial growth, slow oxidative reactions, reduce the accumulation of degradative products, and also preserve sensory attributes, especially with films and coatings. Future studies could focus on the advances of extracts and essential oils to align their use with the development of healthier foods (especially for meat products) and explore the inhibition of spoilage microorganisms in dairy products, for instance.

Applications of Electronic Nose, Electronic Eye and Electronic Tongue in Quality, Safety and Shelf Life of Meat and Meat Products: A Review.

The quality and shelf life of meat and meat products are key factors that are usually evaluated by complex and laborious protocols and intricate sensory methods. Devices with attractive characteristics (fast reading, portability, and relatively low operational costs) that facilitate the measurement of meat and meat products characteristics are of great value. This review aims to provide an overview of the fundamentals of electronic nose (E-nose), eye (E-eye), and tongue (E-tongue), data preprocessing, chemometrics, the application in the evaluation of quality and shelf life of meat and meat products, and advantages and disadvantages related to these electronic systems. E-nose is the most versatile technology among all three electronic systems and comprises applications to distinguish the application of different preservation methods (chilling vs. frozen, for instance), processing conditions (especially temperature and time), detect adulteration (meat from different species), and the monitoring of shelf life. Emerging applications include the detection of pathogenic microorganisms using E-nose. E-tongue is another relevant technology to determine adulteration, processing conditions, and to monitor shelf life. Finally, E-eye has been providing accurate measuring of color evaluation and grade marbling levels in fresh meat. However, advances are necessary to obtain information that are more related to industrial conditions. Advances to include industrial scenarios (cut sorting in continuous processing, for instance) are of great value.

Valorization of by-products from Prunus genus fruit processing: Opportunities and applications.

Food processing, especially the juice industry, is an important sector that generate million tons of residues every. Due to the increasing concern about waste generation and the interest in its valorization, the reutilization of by-products generated from the processing of popular fruits of the Prunus genus (rich in high-added value compounds) has gained the spotlight in the food area. This review aims to provide an overview of the high added-value compounds found in the residues of Prunus fruits (peach, nectarine, donut peach, plum, cherry, and apricot) processing and applications in the food science area. Collective (pomace) and individual (kernels, peels, and leaves) residues from Prunus fruits processing contains polyphenols (especially flavonoids and anthocyanins), lipophilic compounds (such as unsaturated fatty acids, carotenes, tocopherols, sterols, and squalene), proteins (bioactive peptides and essential amino acids) that are wasted. Applications are increasingly expanding from the flour from the kernels to encapsulated bioactive compounds, active films, and ingredients with technological relevance for the quality of bread, cookies, ice cream, clean label meat products and extruded foods. Advances to increasing safety has also been reported against anti-nutritional (amygdalin) and toxic compounds (aflatoxin and pesticides) due to advances in emerging processing technologies and strategic use of resources.

Elderberry (Sambucus nigra L.) Encapsulated Extracts as Meat Extenders against Lipid and Protein Oxidation during the Shelf-Life of Beef Burgers.

In this work, we studied the impact of encapsulated elderberry extracts as natural meat extenders to preserve both the quality and the oxidative stability of beef burgers. In particular, the comprehensive chemical changes of beef burgers treated with different antioxidants, namely, (a) a control without antioxidants, (b) 0.5 g/kg sodium erythorbate (ERY), (c) 2.5 g/kg encapsulated elderberry extract (EE 2.5), and (d) 5 g/kg encapsulated elderberry extract (EE 5), each one packaged under modified atmosphere (80% O2 and 20% CO2) for 13 days storage at 2 ± 1 °C, were deeply evaluated. Overall, EEs showed a wide array of antioxidant compounds, namely polyphenols like anthocyanins, flavonols, and phenolic acids. Multivariate statistics provided marked chemical differences between burgers manufactured with EEs and synthetic antioxidants (ERY) during 13-days storage in terms of both metabolomic profiles and typical lipid/protein oxidation markers (such as malondialdehyde and total carbonyls). Most of the differences could be attributed to some discriminant compounds, namely glutathione, 4-hydroxy-2-nonenal, hydroxy/peroxy-derivatives of fatty acids, carbonyl compounds (such as 5-nonen-2-one and 1,5-octadien-3-one), and cholesterol. Interestingly, significant correlations (p < 0.01) were observed between malondialdehyde, total carbonyls, and these discriminant metabolites. The combination of spectrophotometric approaches and a high-throughput untargeted metabolomics analysis outlined a strong modulation of both lipid and protein oxidations, likely promoted by the encapsulated meat extender (elderberry), thus confirming its ability to delay oxidative phenomena during the shelf-life of beef burgers.

Spectrophotometric Methods for Measurement of Antioxidant Activity in Food and Pharmaceuticals.

In recent years, there has been a growing interest in the application of antioxidants in food and pharmaceuticals due to their association with beneficial health effects against numerous oxidative-related human diseases. The antioxidant potential can be measured by various assays with specific mechanisms of action, including hydrogen atom transfer, single electron transfer, and targeted scavenging activities. Understanding the chemistry of mechanisms, advantages, and limitations of the methods is critical for the proper selection of techniques for the valid assessment of antioxidant activity in specific samples or conditions. There are various analytical techniques available for determining the antioxidant activity of biological samples, including food and plant extracts. The different methods are categorized into three main groups, such as spectrometry, chromatography, and electrochemistry techniques. Among these assays, spectrophotometric methods are considered the most common analytical technique for the determination of the antioxidant potential due to their sensitivity, rapidness, low cost, and reproducibility. This review covers the mechanism of actions and color changes that occur in each method. Furthermore, the advantages and limitations of spectrophotometric methods are described and discussed in this review.

Microencapsulated Healthy Oil Mixtures to Enhance the Quality of Foal Pâtés.

This study aimed to evaluate the use of microencapsulated oil mixtures as partial animal fat replacers and their effects on the physicochemical, nutritional and sensory qualities of foal pâtés. Three different batches were manufactured: a control (CON) formulation, with foal dorsal subcutaneous fat (30 g/100 g), and treatments 1 and 2 (T1 and T2), with 50% of the animal fat replaced by microcapsules containing algal oil mixed with walnut oil (T1) or pistachio oil (T2). The reformulated samples presented significant (p < 0.001) diminutions of fat contents, which achieved reductions of 34.22% ("reduced fat content") and 28.17% in the T1 and T2 samples, respectively, and the lipid reformulation did not affect (p > 0.05) the texture or lipid oxidation of the samples. Furthermore, both microencapsulated oil mixtures significantly (p < 0.001) reduced (11−15%) saturated fatty acid (SFA) concentrations and increased (p < 0.001) mono- (T2) and polyunsaturated (T1) fatty acid contents (8% and 68%, respectively), contributing to the obtainment of nutritional indices in line with health recommendations. Additionally, consumer acceptability did not display significant (p > 0.05) differences among samples. Hence, the outcomes indicated that the incorporation of these microencapsulated oil mixtures as partial animal fat replacers, especially the T1 mixture, represents a promising strategy to obtain healthier foal pâtés, without compromising consumer approval.

Modulation in Techno-Functional, Textural Properties, In Vitro Starch Digestibility and Macromolecular-Structural Interactions of Pasta with Potato (Solanum tuberosum L.).

The replacement of semolina with potato flour (PF) and potato mash (PM) at different levels was assessed for its effects on pasta quality. The results showed that the addition of PF and PM increased the pasting viscosity of the blends; in addition, PF enhanced the functional properties, while PM reduced them. The minimum cooking time decreased with PF and PM, while the PF pasta exhibited a higher cooking loss (5.02 to 10.44%) than the PM pasta, which exhibited a lower cooking loss. The pasta with PF and PM showed an increase in the total phenolic and flavonoid content, with reduced in vitro digestibility as confirmed by Fourier transform infrared spectroscopy. The PF pasta exhibited lower lightness and higher yellowness than the PM pasta, and its firmness and toughness also modulated owing to the complex interaction between potato starches and the gluten protein matrix, as evident from scanning electron microscopy. Sensory data revealed that pasta containing 30% PF and 16% PM was highly acceptable.

Addition of Natural Extracts with Antioxidant Function to Preserve the Quality of Meat Products.

Antioxidants are used to prevent oxidation reactions and inhibit the development of unwanted sensory characteristics that decrease the nutritional quality, acceptance, and shelf-life of processed meat products, improving their stability. Synthetic antioxidants, although efficient, are related to the development of diseases because they present toxic and carcinogenic effects. Thus, researchers and the meat industry are studying natural alternatives to synthetic antioxidants to be used in meat products, thus meeting the demand of consumers who seek foods without additives in their composition. These natural extracts have compounds that exert antioxidant activity in different meat products by different mechanisms. Thus, this review work aimed to gather studies that applied natural extracts derived from different plant sources as possible antioxidants in meat products and their action in preserving the quality of these products.

Chemical, Physicochemical and Sensorial Characterization of Nitrite-Free Dry-Cured Bísaro Shoulders.

The aim of the current experiment was to characterize and evaluate the effect of the dry-curing process on chemical composition, physicochemical properties, and sensory characteristics of the dry-cured Bísaro shoulders. For this purpose, thirty-eight raw forelegs were used, and no nitrites were added during the dry-curing process. This process increased protein, fat, ash content, and pH, with a decrease in moisture and water activity (p < 0.001). The dry-cured shoulders were darker (L*), less red (a*), and less yellow (b*) than the raw shoulders (p < 0.001), and this may be mainly due to the moisture reduction. The proportion of polyunsaturated fatty acids (PUFA) decreased during processing, whereas the saturated fatty acids (SFA) and monounsaturated fatty acids (MUFA) increased (p < 0.001), which could be related with the oxidative degradation. The sensory analysis showed that dry-cured Bísaro shoulders presented similar organoleptic characteristics to other dry-cured meat products. Also, the chemical composition and fatty acid profile of the dry-cured Bísaro shoulder showed results comparable to those of other cured products. This study revealed that it is possible to obtain safer and healthier dry-cured Bísaro shoulder products judging by these characteristics, since nitrites were not added in its preparation. These findings, along with the product's high sensory attributes similar to more popular products such as ham, would give more advantage for its acceptability and market demand.

Use of oil mixture emulsion hydrogels as partial animal fat replacers in dry-fermented foal sausages.

This study aimed to evaluate the influence of partial replacement of animal fat by oil mixture emulsion hydrogels on the quality properties of dry-fermented foal sausages. Three batches were elaborated: control (CON) - 100 % of pork fat; treatments 1 and 2 (T1 and T2) - 50 % of pork fat was replaced by oil mixture emulsions, tigernut (T1) or sesame oils (T2) blended with algal oil. Lipid reformulations reduced (P < 0.001) fat (36.91 % vs about 30 %, for CON and reformulated samples, respectively), and moisture contents (33.57 % vs about 28 %, for CON and reformulated samples, respectively), while darker sausages were obtained. These changes in the both, fat and moisture contents, have an important influence on the texture parameters, since reformulated samples presented higher values of hardness (283-317 N) than control samples (152 N). Both oil emulsion hydrogels favored a decrease (P < 0.001) of saturated fatty acids (34.16 vs 30 g/100 g of fat), an increase (P < 0.001) of mono- (T1) and polyunsaturated (T2) fatty acids (depending on the batch), and an improvement of all health indices as omega-6/omega-3 (n-3/n-6) and polyunsaturated fatty acids/ saturated fatty acid ratios (PUFA/SFA), atherogenic (AI) and thrombogenic (TI) indices and hypocholesterolaemic/hypercholesterolaemic ratio (h/H). T2 seemed to reduce (P < 0.001) the lipid oxidation in the samples, while T1 presented the highest values. On the other hand, the terpenes and terpenoids were the most abundant volatile compounds (VOCs) found in all sausages, mainly due to the use of pepper as flavoring spice. Several differences were observed on the content of different individual VOCs (hydrocarbons, acids, alcohols, aldehydes, etc.) and also in the total VOCs content, due of both, differences in lipid oxidation processes (in accordance with TBARS values) and also the moisture and fat content of the samples. Nevertheless, consumer acceptability resulted to be unaffected (T1) or improved (T2) by the fat reformulation. Thus, overall results pointed out that the use of T2 emulsion hydrogel as a partial animal fat replacer could be a promising strategy to achieve healthier dry-cured foal sausages with high consumers' approval.