Decision Support Frameworks in Public Health Emergencies: A Systematic Review of Dynamic Models in Complex Contexts.

Public health emergencies are extraordinary events of disease spread, with health, economic, and social consequences, which require coordinated actions by governments and society. This work aims to analyze scopes, application possibilities, challenges, and gaps of decision support frameworks in PHE management, using the components of the Health Emergency and Disaster Risk Management Framework (H-EDRM) and the Preparedness, Prevention, Response and Recovery Model (PPRR Model), providing guidelines for the development of new models. A systematic literature review was carried out using the Web of Science, Scopus, and Pubmed knowledge databases on studies published between 2016 and 2023, and thirty-six articles were selected. The outcomes show a concentration of frameworks on short-term emergency response operations, with a limited emphasis on the political and strategic components that drive actors and responsibilities. Management prioritizes monitoring, evaluation, and information management frameworks. However, the models need to overcome the challenges of multisectoral and interdisciplinary action, different levels of decisions and actors, data sharing, and development of common platforms of evidence for decisions fitted to the various emergencies.

Effects of drying temperature of corn from the center and extremities of the corncob on drying parameters, protein and starch properties, and carotenoid profile.

The corn grains from the extremities of corncob are known to have a spherical shape and the grains from the center of corncob have higher length and lower thickness. It is understood that these differences in grain dimensions can affect post-harvest processes and the properties of the grains. Therefore, the objective of this study was to evaluate the effects of drying temperature (60, 80, and 100 °C) of corn from the center and extremities of corncob on drying parameters, protein and starch properties, and carotenoid profile. At 60 °C, the drying rate and effective moisture diffusivity of corn from the center and extremities of the corncob did not differ. However, at 80 and 100 °C these parameters were higher in the corn from the center. Corncob part and separation did not significantly affect corn pasting properties. However, they caused significant changes in the properties of the grain proteins, mainly the reduction of the solubility and inactivation of the lipase enzyme, and the reduction of the lutein and ß-carotene contents in the grains from the center and separated after drying. The results of this research show the need to evaluate the effects of these drying conditions during grain storage. In addition, the implementation of an industrial separation step and/or the development of new corn cultivars with more homogeneous grains should be studied.

Lime and orange essential oils and d-limonene as a potential COVID-19 inhibitor: Computational, in chemico, and cytotoxicity analysis.

The COVID-19 pandemic has substantially impacted the world health systems, causing public health concerns, and the search for new compounds with antiviral activity is of extreme interest. Natural molecules with bioactive potential are a trend, with essential oils (Eos) being the focus of recent studies. Thus, this study evaluates in chemico the d-limonene inhibitory activities in the viral genome of SARS-CoV-2 and analyzes the cytotoxic potential and safety profile of d-limonene and lime and orange EOs with a high content of d-limonene. The EOs were extracted and characterized, and the in chemico computational analysis for the determination as a potential anti-SARS-CoV-2 was performed with d-limonene, the major compound in EOs. The cytotoxicity analysis of EOs and d-limonene was carried out with MRC-5 and HaCaT, and the preliminary safety profile was also evaluated by the HET-CAM assay. d-limonene was suggested as a promising compound for anti-SARS-CoV-2 research, since the molecule does not provide mutagenic and cytotoxic fragments, and does not have irritating potential when diluted, in addition to having favorable pharmacokinetic characteristics, through in chemico analysis. Collectively, the results reveal the antiviral potential of lime and orange EOs, as well as their major compound. In this sense, further studies should be conducted to understand the antiviral mechanisms.

Essential oil for the control of fungi, bacteria, yeasts and viruses in food: an overview.

This review begins with a general introduction to essential oils (EO) and their relation to food and microorganisms. Classification and characteristics of EO, addressing the major compounds with antimicrobial action. Subsequently, the main microorganisms followed by a collection of the main works published in recent years that approached the influence of the EO on the protection against microorganisms and food decontamination. At last, the major gaps and future perspectives on the subject. Using EO for fighting food contamination is a way of sustainably supplying the need for new antimicrobials to ensure microbial safety and is a viable source to solve the problem of current microbial resistance. Form of application, EO composition and microbiological load are reported as the responsible factors for the treatment's success. The EO's effects on fungi and bacteria are already well known, but its effect on viruses and yeasts is something to be explored.

Protocolo de Revisão de Escopo: a experiência internacional no desenvolvimento e produção de vacina para COVID-19 / Protocol scoping review: the international experience in vaccine development and production for COVID-19

Este protocolo teve como objetivo estruturar as etapas de elaboração de um Scoping Review que pretende estudar as experiências de desenvolvimento e produção de vacinas em 5 países selecionados, comparando com o Brasil. Sendo assim, a introdução buscou contextualizar a questão de desenvolvimento e produção de vacinas no mundo. Posteriormente, foi apresentado o método do trabalho que, neste caso perpassa por uma explanação da escolha prévia dos 5 países selecionados, além de uma busca em 5 repositórios, seguida de busca manual. A pergunta de pesquisa e as palavras chaves foram apresentadas em conjunto com descrição dos critérios de inclusão e exclusão, que levaram a uma seleção final de 25 documentos completos. Por fim, foram apresentados os resultados esperados, quanto ao que se espera encontrar na análise de atores e ações realizadas nos países investigados

This protocol aimed to structure the steps of a Scoping Review that intends to study the experiences of vaccine development and production in 5 selected countries, comparing with Brazil. Thus, the introduction sought to contextualize the issue of vaccine development and production in the world. Afterwards, the method of the work was presented, which in this case involves an explanation of the previous choice of the 5 selected countries, besides a search in 5 repositories, followed by a manual search. The research question and the key words were presented together with a narrative of the inclusion and exclusion criteria, which led to a total selection of 25 full documents. Finally, the expected results were presented, which indicates what is expected to be found in the analysis of actors and actions taken in the countries in question

Antimicrobial and cytotoxic activity to human colon adenocarcinoma cell lines (HT-29) potential of olive oil extraction residue.

In the Olive drupe (Olea europaea L.) oil extraction process, 80% of the volume generated is waste (bagasse). Advancing the expansion of the olive oil market, it is necessary to develop alternatives that, in addition to adding value to industrial waste, also reduce possible environmental damage. Our study aimed to understand the antimicrobial and Cytotoxic activity potential of the residues from the extraction of olive oil from the blend of the varieties Arbequina and Arbosana. The extract shows cytotoxic activity, inhibiting about 75% of cancer cells in the human colon at a concentration of 0.15 mg of Gallic Acid equivalent (GAE)/mL. The effectiveness of the extract against microorganisms often associated with foodborne diseases and food decomposition has also been discovered, without compromising the microorganisms responsible for fermentation. Thus, this study provides future perspectives for the use of active ingredients extracted from the residue from the extraction of olive oil.

Reduced of mycotoxin levels in parboiled rice by using ozone and its effects on technological and chemical properties.

Contamination of foods by mycotoxins is a reality. However, emerging technologies such as ozonization can be used to reduce the levels of these contaminants. Thus, the aim of this study was to evaluate the effects of using ozone at different period and application times during the soaking step of parboiling process. Samples were analyzed for qualitative and quantitative analysis of mycotoxins, swelling power and solubility, head rice yield, protein solubility, cooking time, texturometric profile, colorimetric profile and defective grains. The results showed tha parboiled rice grains treated with ozone present significant reduction of mycotoxins contamination, regardless of the time and period of application and the mycotoxin evaluated. Regardig to technological properties, the samples treated with ozone in the final 3 h and for 5 h of soaking presented higher head rice yield, luminosity and hardness, with decreases in cooking time, percentage of defective grains and soluble protein.

Postharvest UV-C irradiation for fungal control and reduction of mycotoxins in brown, black, and red rice during long-term storage.

The formation of fungal colonies, mycotoxins, phenolic compounds, cooking quality and color properties were evaluated in freshly-harvested brown, black, and red rice grains and then subjected to ultraviolet radiation (UV-C) for 1 and 3 h. Assessments were made after 6 months of storage. The exposure of black and red rice at 1 h of UV-C was enough to decrease the presence of fungal colonies by 22% and 79%, respectively, without any changes in cooking and coloring properties. In brown rice, only 3 h of UV-C irradiation was able to reduce the formation of fungal colonies. The release of phenolic compounds associated with cell wall was observed only in black and red rice subjected to UV-C radiation. The levels of mycotoxins gradually decreased with the increase in the time of exposure to UV-C radiation, demonstrating UV-C irradiation to be an effective method in fungal control and reduction of mycotoxins in stored rice.

Improving nutrient availability of defatted rice bran using different phytase sources applied to grass carp (Ctenopharyngodon idella) diet.

In the present study, we evaluated the effects of the hydrolysis of phytate of defatted rice bran (DRB) by a pretreatment with non-commercial phytase produced by Saccharomyces cerevisiae (DRB-PS) compared to the application of Natuphos® (commercial phytase produced by the BASF Company) (DRB-PN) in diets for grass carp, Ctenopharyngodon idella. Fish (57.55 ± 0.4 g) fed one of the experimental diets in triplicates for 35 days. Effects of the phytase used on blood parameters, intestinal proteases and hepatic glucose were not observed (p > 0.05). Similarly, no differences were found for serum phosphorus (P). However, were found higher levels of calcium (9 and 5.25%) in the control treatment in relation to DRB-PS and DRB-PN respectively, besides higher calcium-phosphorus ratio was found in this treatment. For the fish carcass composition was not statistically different (p > 0.05) except total lipids, which showed its highest content in fish fed on the DRB-PN diet (p < 0.05). The obtained results suggested that the use of the phytase, irrespective to its source may eliminate the use of traditional P sources in fish diets.

Effects of drying temperature and genotype on morphology and technological, thermal, and pasting properties of corn starch.

The objective of this study was to evaluate the effects of drying temperature (30, 50, 70, and 90 °C) and genotype (yellow floury corn, white floury corn, and yellow flint corn) on the morphology and technological and thermal properties of corn starch. The white and yellow genotypes with floury endosperm (soft) had spherical starch granules, while the granules of the yellow flint genotype were polyhedral. White floury corn showed higher extraction yield, higher resistance during granules' swelling before the physical collapse, as it was not affected by the increase in drying temperature, and at 90 °C it presented higher breakdown and energy necessary for gelatinization. There were peak viscosity and gelatinization enthalpy reduction on starch from yellow floury corn and yellow flint corn according to the increase in drying temperature. Drying temperatures below 50 °C are indicated for all genotypes studied. White floury corn is indicated due to the higher extraction yield presented. Yellow floury corn is indicated for application in chilled and frozen products due to lower starch retrogradation. The yellow flint corn is indicated for application as a thickening agent due to higher gel hardness.

Impact of roasting conditions on the quality and acceptance of the peanut paste.

Roasting is the main processing step performed to improve sensory and conservative properties of peanuts. The objective of this study was to evaluate changes in peanut oil and paste during roasting at different temperatures in a conventional oven (80, 110, 140, 170, and 200°C) and microwave. The increase in roasting temperature promoted reduction of L* value, b* value, and increases of a*, K232 , K270, and acidity. For alpha (α), gamma (γ), and delta (δ) tocopherols, as well as fatty acids, less degradation were observed at the roasting temperature of 140°C. Paste acceptability greater than 70% was achieved with roasting at 140°C. Based on the results, 140°C was the optimal roasting temperature that achieved the best paste acceptance rates with the smallest changes in oil and tocopherol quality parameters.

Fluidized-bed drying of black rice grains: Impact on cooking properties, in vitro starch digestibility, and bioaccessibility of phenolic compounds.

This study evaluated the influence of different fluidized-bed drying temperatures (20, 60, and 100 °C) on the cooking properties, in vitro starch digestibility, and phenolic bioaccessibility of black rice. The results indicated that the formation of fissures in the grains dried at or above 60 °C reduced the physical integrity of the grains after cooking, increasing the starch digestion and the rehydration ratio, and reduced the cooking time, the hardness and adhesiveness. Due to the higher digestibility of grains dried at higher temperatures, an increase in the bioaccessibility of ferulic acid, which was previously associated with the polysaccharides, was observed. Caffeic acid was the only phenolic compound whose levels decreased when the drying temperature increased. At high temperatures and in the gastric phase, cyanidin chalcones were formed due to the deglycosylation of cyanidin-3-O-glucoside. PRACTICAL APPLICATION: The results of this study provide information to the food industry about the effects of different fluidized-bed drying temperatures on the rice structure after cooking and that, consequently, affect the availability of bioactive compounds after digestion and the glycemic index of black rice.

Cake of brown, black and red rice: Influence of transglutaminase on technological properties, in vitro starch digestibility and phenolic compounds.

This study aimed to evaluate the influence of transglutaminase addition on the technological properties and in vitro starch digestibility of gluten-free cakes of brown, black, and red rice, as well as the effect of baking on the content of phenolic compounds. Transglutaminase addition exerted significant effect in the technological properties only in the brown rice cake, resulting in a decrease in crumb firmness and an increase in the specific volume. Red rice cakes treated with transglutaminase presented a lower glucose release rate (k) compared to cakes without the enzyme. Cakes from pigmented rice varieties had lower crumb firmness and k values than brown rice cakes. Baking reduced only the contents of ferulic and p-coumaric acids and significantly increased the extractability of hydroxybenzoic, caffeic, caftaric, and protocatechuic acids. However, the addition of the enzyme resulted in a slight decrease in the total phenolic content of the cakes.

Effects of drying temperature of red popcorn grains on the morphology, technological, and digestibility properties of starch.

Popcorn consumption is becoming increasingly attractive, and the effects of post-harvest operations are essential for the improvement of industrial processes. In this context, the objective of this study was to evaluate the effects of drying temperature on the morphology, technological, and digestibility properties from the isolated starch from red popcorn grains. Red popcorn grains were dried in oven-drying (30 °C) and fixed-bed dryer at 40, 70, and 100 °C. The morphology properties of grains and starch, the technological and digestibility properties of the starch, were evaluated. The drying temperature of 100 °C reduces the extraction yield by 13.14%, changes the internal structure of the popcorn grains and the native morphology of the starch granules, increases the pasting temperature and the gelatinization enthalpy, and reduces digestibility compared to drying temperature of 40 °C, which is more indicated due to reduced drying time.

Microwave Parboiling: Reduction in Process Time, Browning of Rice and Residual Phosphorus Content in the Waste Water.

The conventional prolonged parboiling process results in high operation cost and grain darkening, which may limit consumption. Moreover, residue generation by rice industries is another challenge. The objective of this study was to evaluate the use of microwave irradiation during soaking and gelatinization stages of parboiling rice. Processing time, colorimetric profile, broken and nongelatinized grains, sucrose and glucose content, free 5-hydroxymethyl-2-furfural, and residual phosphorus were evaluated. As the soaking and gelatinization times during microwave treatments increased, the colorimetric parameters increased; however, the values were lower than those with the conventional process. Regardless of soaking time, a decrease in broken and nongelatinized grains was obtained by using the lowest steaming time (5 min). Additionally, lower residual phosphorus content was found in soaking water (10 and 20 min) when using microwave irradiation. Under favorable conditions, a reduction in the levels of broken and nongelatinized grains, residual phosphorus, and color changes was observed, indicating that microwave irradiation may be more beneficial than conventional parboiling. PRACTICAL APPLICATION: Parboiling requires a high volume of water and soaking time, which leads to high costs, underutilization of infrastructures, and high residue in the water after processing. The rapid parboiling process involves the use of microwaves during the soaking and gelatinization stages. The main advantages of the microwave parboiling process include reduced processing time, ranging from 83% to 95%, higher gelatinization, greater yield, reduced darkening, and reduced residual phosphorus in the effluents by 60%. This report can aid industries in streamlining their processes, thereby providing a high-quality, lower cost, and environmentally safe product.

Effects of drying temperature and long-term storage conditions on black rice phenolic compounds.

This study aimed to investigate the influence of drying temperatures (20, 40, 60, 80, and 100 °C) followed by 12 months-storage under normal-atmosphere (conventional), nitrogen-atmosphere, and vacuum-atmosphere on black rice phenolics. Increase in drying temperature reduced the total content of free-phenolics, free-flavonoids, and anthocyanins. An increase in bound phenolics extractability was observed at 60 and 80 °C, suggesting some extent of phenolics polymerization and complexation at these drying temperatures. The free fraction of ferulic, caffeic, p-coumaric, and gallic acids were the most thermally unstable compounds. After storage, no reductions were observed only for free caffeic and protocatechuic acids. For total flavonoids, an increase in the free fraction and reduction of the bound fraction were observed in the grains stored under conventional- and vacuum-atmosphere. A reduction of total phenolics occurred regardless of the storage condition. However, storage under nitrogen-atmosphere is the most recommendable condition for maintenance of phenolics in black rice.

Changes in Phenolic Acid and Isoflavone Contents during Soybean Drying and Storage.

The changes in phenolic acid and isoflavone profile of soybean genotypes ( Nidera 5909 RR and BMX Força RR) dried at different temperatures and stored for 12 months were investigated. In both cultivars, there was a reduction of the germination capacity and an increase of fungal incidence with the increase of drying temperature and storage time. Multivariate analysis of phenolic acids allowed for the differentiation among treatments. Cultivar Nidera 5909 RR, dried at 110 °C, showed an interaction with characters of greater relevance for differentiation, being influenced by the increase of bound coumaric, and syringic, and free-hydroxybenzoic, syringic, and coumaric acids. Multivariate analysis of isoflavones showed a strong affinity of the aglycone isoflavones (genistein, glycitein, and daidzein) within the Nidera 5909 RR cultivar at all drying temperatures and with BMX Força RR cultivar at the highest temperatures. These results indicate that the release and interconversion of isoflavone malonyl-ß-glucosides and ß-glucosides into aglycone forms are simultaneous reactions during storage.

Testicular needle aspiration: Is it a safe method for breeding soundness evaluation in bulls?

The aim of this study was to evaluate the impact of successive bovine testicular punctures using different needle sizes. Fifteen bulls were submitted to testicular needle aspiration (TNA) in the left and right testis using 18-gauge (40×12mm) or 22-gauge (25×7mm) needles, respectively, once every 30 days. Animals were randomly divided into three groups, which were submitted to bilateral orchiectomy two days after the last puncture. Group 1 (G1): only one puncture (n=5); Group 2 (G2): three consecutive punctures in a period of three months (n=5); Group 3 (G3): six consecutive punctures in a period of 6 months (n=5). Fragments from the medial portion of the testicular parenchyma were excised and fixed in Bouin's fluid for histological analysis. No differences were observed in the percentage of seminiferous tubules degeneration between G1, G2 and G3 (P>0.05). Higher amounts of erythrocyte were found in G1 and G2 groups compared to G3, in the intra- and intertubular tissue (P<0.05). There was no interaction between the needle gauge and the occurrence of testicular damage in animals submitted to one (G1) or three (G2) punctures. However, a higher percentage of tubular degeneration was associated to 18-gauge compared to 22-gauge fine needles in G3. In conclusion, multiple testicular needle aspiration can be safely conducted using fine needles. Large needles are recommended only for a single TNA, since multiple punctures may result in increased tubular degeneration and compromise testicular architecture and functionality.

Quality of black beans as a function of long-term storage and moldy development: Chemical and functional properties of flour and isolated protein.

The aim of this study was to evaluate the effects of moisture content and storage temperature on the percentage of moldy and fermented beans, mycotoxins levels, phenolic acids content, pasting properties of whole flour, as well as functional and thermal properties of protein isolates from black beans stored for 12 months. Beans stored under 14%/32 °C exhibited 16% of fermented grains, while at 17%/25 °C (42.3%) and 17%/32 °C (93.5%) of moldy plus fermented grains, named drastic conditions (DC). Mycotoxins were not present in grains from all storage conditions. Reduction of gallic, caffeic, and p-hydroxybenzoic acid contents, and increase of sinapic acid were observed in DC. Reduction of peak, final, and setback viscosities of bean flours in DC indicate the application in refrigerated and frozen products. The increase in foaming and reduction in foam degradation of the proteins highlights their use in beverages where the foam is an important factor.

Osteologia do membro torácico de Lycalopex gymnocercus Fischer, 1814 (Carnivora, Mammalia): abordagens comparada, radiográfica e osteométrica / Osteology of the thoracic limb in the Lycalopex gymnocercus Fischer, 1814 (Carnivora, Mammalia): comparative, radiograpahic and osteometric approaches

O membro torácico é a parte do esqueleto pós-craniano que mais informações oferece sobre a locomoção e hábitos de vida de uma espécie. Objetivou-se realizar uma descrição macroscópica, comparativa, radiográfica e osteométrica do esqueleto do membro torácico de Lycalopex gymnocercus. Para tal foram analisados ossos de 24 espécimes adultos coletados mortos em rodovias. Foram realizadas descrições macroscópicas e comparadas com as de outros canídeos, imagens radiográficas para reconhecimento dos padrões de trabeculação e topografia óssea, mensurações lineares e tridimensionais e avaliações histológicas das clavículas. O esqueleto do membro torácico de L. gymnocercus apresentou adaptações morfofuncionais em todos os segmentos para a locomoção cursorial especializada e alguma capacidade de pronação e supinação para captura de presas de porte menor. Houve uma tendência de os ossos serem maiores nos machos, especialmente na região distal do úmero, presumivelmente para a fixação de músculos antebraquiais mais fortes. A clavícula vestigial foi encontrada em todos os espécimes, teve natureza predominantemente cartilagínea e foi significativamente maior nos machos. A conformação básica do esqueleto do membro torácico foi semelhante à dos canídeos domésticos e silvestres descritos na literatura, ainda que particularidades de L. gymnocercus sejam encontradas.(AU)

The forelimb is the part of the post-cranial skeleton that provides more information about locomotion and life habits of a species. The objective of this study was to perform a detailed macroscopic, comparative, radiographic and osteometric investigation of the thoracic limb of Lycalopex gymnocercus. Twenty-four adult specimens collected dead from roadkill were studied. Analysis included macroscopic and comparative descriptions to other canids, radiographic images for recognition of trabeculation patterns and topographical arrangement of bones, linear and three-dimensional measurements, and histological evaluation of the clavicles. The forelimb skeleton of L. gymnocercus presented morphological and functional adaptations in every segment for a specialized cursorial locomotion and some ability to pronation and supination for capture of small vertebrates. There was a tendency for the bones to be longer in males, especially in the distal end of humerus, presumably to fixation of stronger antebrachial muscles. The vestigial clavicle bone was found in all the specimens, had a predominantly cartilaginous nature and was significantly larger in males. The basic conformation of the forelimb skeleton was similar to that of domestic and wild canids described in the literature, although peculiar characteristics of L. gymnocercus have been found.(AU)