Valoració de la condició física saludable en adults (i II): fiabilitat, aplicabilitat i valors normatius de la bateria AFISAL-INEFC

En aquest article es descriuen els estudis de fiabilitat i aplicabilitat, així com d'obtenció de valors normatius de la bateria de valoració de la condició física saludable per a adults AFISAL-INEFC (Rodríguez et al. 1995a-c, 1998). L'objectiu del primer estudi va ser determinar la fiabilitat test-retest intraobservador de les proves que conformen la bateria i la seva aplicabilitat en condicions de camp. A tal efecte, la bateria va ser aplicada en dues ocasions en un interval de 15 dies a 30 adults sans (10 homes i 20 dones, de 18 a 30 anys). La bateria completa va ser administrada a raó de 6 subjectes en 60 minuts per examinador. Els resultats no van mostrar diferències significatives entre la primera i la segona realització de les proves (p > 0,05) i els índexs de fiabilitat test-retest intraobservador poden considerar-se acceptables per a proves de camp (CCI = 0,76-0,99). No es van produir accidents ni varen aparèixer símptomes físics rellevants en cap subjecte durant o amb posterioritat a la realització de les proves. En conseqüència, les proves de condició física de la bateria AFISAL-INEFC de valoració de la condició física saludable poden considerar-se raonablement fiables i aplicables en la població adulta sana. L'objectiu del segon estudi va ser determinar els valors normatius de les proves que componen la bateria. Mitjançant un mostreig per accessibilitat, es van avaluar 238 subjectes sans (102 homes i 136 dones) utilitzant el mateix protocol. Es van establir sis grups segons l'edat per a cada sexe (18-24; 25-34; 35-44; 45-54; 55-64; >64 anys). Per a l'elaboració dels barems s'establiren 5 categories per a cada grup d'edat i sexe, calculant-se els intervals corresponents a cada categoria en base a les puntuacions "z" de cada variable. Com a conclusió, fins a disposar d'un estudi de major abast basat en una mostra més àmplia i seleccionada en forma aleatòria, sembla adequat usar els resultats del present estudi com a dades normatives de referència provisionals per valorar la condició física saludable mitjançant la bateria AFISAL-INEFC en la població adulta catalana

Valoración de la condición física saludable en adultos (y II): fiabilidad, aplicabilidad y valores normativos de la batería AFISAL-INEFC

En este artículo se describen los estudios de fiabilidad y aplicabilidad, así como de obtención de valores normativos, de la batería de valoración de la condición física saludable para adultos AFISAL-INEFC (Rodríguez et al. 1995a-c, 1998). El objetivo del primer estudio fue determinar la fiabilidad test-retest intraobservador de las pruebas que componen la batería y su aplicabilidad en condiciones de campo. A tal efecto, la batería fue aplicada en dos ocasiones en un intervalo de 15 días a 30 adultos sanos (10 hombres y 20 mujeres, de 18 a 30 años de edad). La batería completa fue administrada a razón de 6 sujetos en 60 minutos por examinador. Los resultados no mostraron diferencias significativas entre la primera y la segunda realización de las pruebas (p> 0,05) y los índices de fiabilidad test-retest intraobservador pueden considerarse aceptables para pruebas de campo (CCI = 0,76-0,99). No se produjeron accidentes ni aparecieron síntomas físicos relevantes en ningún sujeto durante o con posterioridad a la realización de las pruebas. En consecuencia, las pruebas de condición física de la batería AFISAL-INEFC de valoración de la condición física saludable pueden considerarse razonablemente fiables y aplicables en población adulta sana. El objetivo del segundo estudio fue determinar los valores normativos de las pruebas que componen la batería. Median-te un muestreo por accesibilidad, se evaluaron 238 sujetos sanos (102 hombres y 136 mujeres) utilizando el mismo protocolo. Se establecieron seis grupos según edad para cada sexo (18-24; 25-34; 35-44; 45-54; 55-64; >64 años). Para la elaboración de los haremos se establecieron 5 categorías para cada grupo de edad y sexo, calculándose los intervalos correspondientes a cada categoría en base a las puntuaciones "z" de cada variable. Como conclusión, hasta disponer de un estudio de mayor alcance basado en una muestra más amplia y seleccionada en forma aleatoria, parece adecuado utilizar los resultados del presente estudio como datos normativos de referencia provisionales para valorar la condición física saludable mediante la batería AFISAL-INEFC en población catalana adulta

Physical and microstructural properties of biodegradable films based on pea starch and PVA

[EN] The effect of storage time on the physical properties of pea starch (PS) and polyvinyl alcohol (PVA) films and their blend was studied to develop biodegradable packaging materials for food applications. To this end, an analysis was performed of the microstructural and physical properties (solubility, moisture content, barrier, mechanical and optical properties) of PS, PVA and PS:PVA films stored for five weeks (25 C 53%RH). Whereas SEM micrographs showed a homogenous appearance for PS films, PVA presented irregularities typical of semi-crystalline structures. Blend films showed a structure which was more similar to PVA films. After 5 weeks, the physical properties of PVA films did not change; in the case of PS, however, the elastic modulus and tensile strength increased markedly but the stretchability and gloss significantly decreased, which was associated with water loss in the starch matrix. All the physical properties of blend films remained unchanged throughout time, except the elastic modulus and the tensile strength, which slightly increased. Therefore, the incorporation of PVA into pea starch films improved their physical properties and inhibited the changes that occurred in the starch matrix caused by ageing.The authors wish to acknowledge the finance support from the Spanish Ministerio de Economia y Competitividad throughout the project AGL2010-20694. Amalia Cano also thanks the Spanish Ministerio de Educacion, Cultura y Deporte for the FPU grant.Cano Embuena, AI.; Cháfer Nácher, MT.; Chiralt, A.; González Martínez, MC. (2015). Physical and microstructural properties of biodegradable films based on pea starch and PVA. Journal of Food Engineering. 167(1):59-64. https://doi.org/10.1016/j.jfoodeng.2015.06.0035964167

Study of the release of limonene present in chitosan films enriched with bergamot oil in food simulants

[EN] Chitosan films containing different concentrations of bergamot oil (BO) were obtained and the migration of limonene, the major oil component, to five liquid food simulants (aqueous solutions with 0%, 10%, 50% and 95% of ethanol and isooctane) was studied at 20 degrees C. The losses of BO and limonene during the film drying were also quantified. The release kinetics of limonene from chitosan matrix was described using an empirical model which relates the reduced concentration loss of limonene and the square root of time. The results show that kinetic constants for all films increased exponentially when the ethanol concentration increased in the aqueous system and were slightly greater when the film thickness was lower. Composite films remain intact in isooctane CH-BO and no release of limonene was observed. Hydration of the film to promote molecular mobility was essential to ensure the compound release. (C) 2011 Elsevier Ltd. All rights reserved.The author L. Sanchez-Gonzalez thanks the Ministerio de Educacion y Ciencia (Spain) for a FPU Grant (AP2006-026).Sánchez González, L.; Cháfer Nácher, MT.; González Martínez, MC.; Chiralt, A.; Desobry, S. (2011). Study of the release of limonene present in chitosan films enriched with bergamot oil in food simulants. Journal of Food Engineering. 105(1):138-143. https://doi.org/10.1016/j.jfoodeng.2011.02.016S138143105

Physical and antioxidant properties of chitosan and methylcellulose based films containing resveratrol

[EN] New trends in edible films focus on the improvement of their functionality through the incorporation of active compounds, such as antimicrobial or antioxidant agents. Resveratrol is a natural antioxidant found in a variety of plant species, such as grapes, and could be used for minimizing or preventing lipid oxidation in food products, retarding the formation of oxidation products, maintaining nutritional quality and prolonging the food shelf life. The aim of this work was to develop and characterize two different polymeric composite films (made with chitosan (CH) and methylcellulose (MC)) containing different amounts of resveratrol. This compound could be incorporated efficiently into both films, but provoke structural changes in the matrices, which became less stretchable (65-70% reduction of deformation at break at the greatest resveratrol content) and resistant to fracture (26 and 54% reduction of tensile at break for MC and CH, respectively, at the greatest resveratrol content) more opaque (significant reduction of the internal transmittance) and less glossy (about 60-65% reduction of gloss at the greatest resveratrol content). Film barrier properties were hardly improved by the presence of resveratrol; water vapour and oxygen permeability tend to slightly decrease when resveratrol was incorporated into both polymers. Composite films showed antioxidant activity, which was proportional to the resveratrol concentration in the film. None of the films showed antimicrobial activity against Penicillium italicum and Botrytis cinerea. Thus, these films could be applied to food products which are sensitive to oxidative processes to prolong their shelf life. (C) 2012 Elsevier Ltd. All rights reserved.The authors acknowledge the financial support from the Spanish Ministerio de Ciencia e Innovación throughout the project AGL2010-20694.Pastor Navarro, C.; Sánchez González, L.; Chiralt, A.; Cháfer Nácher, MT.; González Martínez, MC. (2013). Physical and antioxidant properties of chitosan and methylcellulose based films containing resveratrol. Food Hydrocolloids. 30(1):272-280. https://doi.org/10.1016/j.foodhyd.2012.05.026S27228030

Effect of high pressure homogenization and heat treatment on physical properties and stability of almond and hazelnut milks

[EN] The effect of high pressure homogenisation (HPH) and heat treatments on physicochemical properties and physical stability of almond and hazelnut milks was studied. Vegetable milks were obtained and homogenised by applying 62, 103 and 172 MPa (MF1, MF2 and MF3, respectively). Untreated and MF3 samples were also submitted to two different heat treatments (85ºC/30 min (LH) or 121ºC/15 min (HH)). Physical and structural properties of the products were greatly affected by heat treatments and HPH. In almond milk, homogenised samples showed a significant reduction in particle size, which turned from bimodal and polydisperse to monodisperse distributions. Particle surface charge, clarity and Whiteness Index were increased and physical stability of samples was improved, without affecting either viscosity or protein stability. Hazelnut beverages showed similar trends, but HPH notably increased their viscosity while change their rheological behaviour, which suggested changes in protein conformation. HH treatments caused an increment of particle size due to the formation oil droplet-protein body clusters, associated with protein denaturation. Samples submitted to the combined treatment MF3 and LH showed the greatest stability.The authors acknowledge the financial support provided by Universitat Politecnica de Valencia (Valencia, Spain) for the project (PAID 05-11-2740). Author N. Bernat appreciates the Conselleria de Eduacion of Valencia (Spain) for a FPI Grant (Programa VALi + d para investigadores en formacion. ACIF/2011).Bernat Pérez, N.; Cháfer Nácher, MT.; Rodríguez García, J.; Chiralt, A.; González Martínez, MC. (2015). Effect of high pressure homogenization and heat treatment on physical properties and stability of almond and hazelnut milks. Food Science and Technology. 62:488-496. https://doi.org/10.1016/j.lwt.2014.10.045S4884966

Effect of cellulose nanocrystals on the properties of pea starch-poly(vinyl alcohol) blend films

[EN] Incorporation of cellulose nanocrystals (CNC) to pea starch-poly(vinyl alcohol) (PVA) (1:2 ratio) blend films was carried out in order to improve their physical properties. Different ratios (1, 3 and 5 % wt) of CNC were used and structural, thermal and physical (barrier, mechanical and optical) properties were analysed in comparison to the control film without CNC. Incorporation of CNC enhanced phase separation of polymers in two layers. The upper PVA rich phase contained lumps of starch which emerged from the film surface, thus reducing the film gloss. CNC were dispersed in both polymeric phases as aggregates, whose size increased with the CNC ratio rise. CNC addition did not implied changes in water vapour barrier of the films, but they became slightly stiffer and more stretchable, while crystallization of PVA was partially inhibited.The authors acknowledge the financial support from the Spanish Ministerio de Economia y Competitividad throughout the Projects AGL2010-20694 and AGL2013-42989-R. Amalia Cano also thanks the Spanish Ministerio de Educacion, Cultura y Deporte for the FPU grant and COST-STSM-FA1001-14253 for the financial support for the collaboration.Fortunati, E.; Cano Embuena, AI.; Cháfer Nácher, MT.; González Martínez, MC.; Chiralt, A.; Kenny, J. (2015). Effect of cellulose nanocrystals on the properties of pea starch-poly(vinyl alcohol) blend films. Journal of Materials Science. 50(21):6979-6992. https://doi.org/10.1007/s10853-015-9249-9S697969925021Armentano I, Dottori M, Fortunati E, Mattioli S, Kenny JM (2010) Biodegradable polymer matrix nanocomposites for tissue engineering: a review. Polym Degrad Stab 95:2126–2146Fortunati E, Peltzer M, Armentano I, Jiménez A, Kenny JM (2013) Combined effects of cellulose nanocrystals and silver nanoparticles on the barrier and migration properties of PLA nano-biocomposites. J Food Eng 118:117–124Siracusa V, Rocculi P, Romani S, Rosa MD (2008) Biodegradable polymers for food packaging: a review. Trends Food Sci Technol 19:634–643Anandjiwala RD (2006) The role of research and development in the global competitiveness of natural fibre products, In: Natural Fibres Vision 2020 New Delhi, pp 1–15Chen Y, Liu Ch, Chang PR, Cao X, Anderson DP (2009) Bionanocomposites based on pea starch and cellulose nanowhiskers hydrolyzed from pea hull fibre: effect of hydrolysis time. Carbohydr Polym 76:607–615Habibi Y, Lucia LA, Rojas OJ (2010) Cellulose nanocrystals: chemistry, self-assembly, and applications. Chem Rev 110(6):3479–3500Lee SY, Mohan DJ, Kang IE, Doh G-H, Lee S, Han SO (2009) Nanocellulose reinforced PVA composite films: effects of acid treatment and filler loading. Fibers Polym 10:77–82Zhang W, Yang X, Li C, Liang M, Lu C, Deng Y (2011) Mechanical activation of cellulose and its thermoplastic polyvinyl alcohol composites with enhanced physicochemical properties. Carbohydr Polym 83:257–263Fortunati E, Armentano I, Zhou Q, Iannoni A, Saino E, Visai L, Berglund LA, Kenny JM (2012) Multifunctional bionanocomposite films of poly(lactic acid), cellulose nanocrystals and silver nanoparticles. Carbohydr Polym 87:1596–1605Fortunati E, Puglia D, Luzi F, Santulli C, Kenny JM, Torre L (2013) Binary PVA bio-nanocomposites containing cellulose nanocrystals extracted from different natural sources: part I. Carbohydr Polym 97:825–836Cavaille JY, Ruiz MM, Dufrense A, Gerard JF, Graillat C (2000) Processing and characterization of new thermoset nanocomposites based in cellulose whiskers. Compos Interface 7(2):117–131Khoshkava V, Kamal MR (2014) Effect of drying conditions on cellulose nanocrystals (CNC) agglomerate porosity and dispersibility in polymer nanocomposites. Poweder Technol 261:288–298Sturcová A, Davies GR, Eichhorn SJ (2005) Elastic modulus and stress-transfer properties f tunicate cellulose whiskers. Biomacromolecules 6:1055–1061Fortunati E, Armentano I, Zhou Q, Puglia D, Terenzi A, Berglund LA, Kenny JM (2012) Microstructure and nanoisothermal cold crystallization of PLA composites based on silver nanoparticles and nanocrystalline cellulose. Polym Degrad Stab 97:2027–2036Rescignano N, Fortunati E, Montesano S, Emilianini C, Kenny JM, Martino S, Armentano I (2014) PVA bio-nanocomposites: a new take-off using cellulose nanocrystals and PLGA nanoparticles. Carbohydr Polym 99:47–58Siqueira G, Brasa J, Follain N, Belbekhouche S, Marais S, Dufresne A (2013) Thermal and mechanical properties of bio-nanocomposites reinforced by Luffa cylindrical cellulose nanocrystals. Carbohydr Polym 91(2):711–717Choi Y, Simonsen J (2006) Cellulose nanocrystals-filled carboxymethyl cellulose nanocomposites. J Nanosci Nanocompos 6(3):633–639Pereda M, Dufresne A, Aranguren MI, Marcovich E (2014) Polyelectrolyte films based on chitosan/olive oil and reinforced with cellulose nanocrystals. Carbohydr Polym 101:1013–1026Ma X, Chang PR, Yu J (2008) Properties of biodegradable thermoplastic pea starch/carboxymethyl cellulose and pea starch/microcrystalline cellulose composites. Carbohydr Polym 72:369–375Arrieta M, Fortunati E, Dominici F, Rayón E, Lopez J, Kenny JM (2014) PLA-PHB/cellulose based films: mechanical, barrier and disintegration properties. Carbohydr Polym 107:139–149Arrieta M, Fortunati E, Dominici F, Rayón E, Lopez J, Kenny JM (2014) Multifunctional PLA-PHB/cellulose nanocrystals films: processing, structural and thermal behavior. Carbohydr Polym 107:16–24Jiménez A, Fabra MJ, Talens P, Chiralt A (2012) Influence of hydroxypropylmethylcellulose addition and homogenization conditions on properties and ageing of corn starch based films. Carbohydr Polym 89(2):676–686Bonilla J, Atarés L, Vargas M, Chiralt A (2013) Properties of wheat starch film-forming dispersions and films as affected by chitosan addition. J Food Eng 114(3):303–312Cano A, Fortunati E, Cháfer M, Kenny JM, Chiralt A, González C (2015) Properties and ageing behavior of pea starch films as affected by blend with poly(vinyl alcohol). Food Hydrocoll 48:84–93Siddaramaiah Raj B, Somashekar R (2004) Structure–property relation in polyvinyl alcohol/starch composites. J Appl Polym Sci 9:630–635Priya B, Gupta VK, Pathania D, Singh AS (2014) Synthesis, characterization and antibacterial activity of biodegradable starch/PVA composite films reinforced with cellulosic fibre. Carbohydr Polym 109:171–179Luo X, Li J, Lin X (2012) Effect of gelatinization and additives on morphology and thermal behaviour of cornstarch/PVA blend films. Carbohydr Polym 90:1595–1600Shi R, Bi J, Zhang Z, Zhu A, Chen D, Zhou X, Zhang L, Tian W (2008) The effect of citric acid on the structural properties and cytotoxicity of the polyvinylalcohol/starch films when molding at high temperature. Carbohydr Polym 74:763–770Jiang X, Jiang T, Gan L, Zhang X, Dai H, Zhang X (2012) The plasticizing mechanism and effect of calcium chloride on starch/poly(vinyl alcohol) films. Carbohydr Polym 90:1677–1684Yoon S, Park M, Byun H (2012) Mechanical and water barrier properties of starch/PVA composite films by adding nano-sized poly(methylmethacrylate-co-acrylamide) particles. Carbohydr Polym 87:676–686Cranston ED, Gray DG (2006) Morphological and optical characterization of polyelectrolyte multilayers incorporating nanocrystalline cellulose. Biomacromolecules 7:2522–2530UNE-EN ISO (2008) Paper, board and pulps—determination of dry matter content—oven-drying method, vol 638Jiménez A, Fabra MJ, Talens P, Chiralt A (2012) Effect of re-crystallization on tensile, optical and water vapour barrier properties of corn starch films containing fatty acids. Food Hydrocoll 26:302–310Roohani M, Habibi Y, Belgacem NM, Ebrahim G, NaghiKarimi A, Dufresne A (2008) Cellulose whiskers reinforced polyvinyl alcohol copolymers nanocomposites. Eur Polym J 44:2489–2498ASTM (1995) Standard test methods for water vapour transmission of materials. Standard designations: E96-95 Annual book of ASTM standards, American Society for Testing and Materials, Philadelphia, pp 406–413Cano A, Jiménez A, Cháfer M, González C, Chiralt A (2014) Effect of amylose: amylopectin ratio and rice bran addition on starch films properties. Carbohydr Polym 111:543–555UNE-ISO 527-1 (2012) Plastics e determination of tensile properties e part 1: general principlesASTM (1999) Standard test methods for specular gloss. Designation (D523). In Annual book of ASTM standards, vol 06.01. American Society for Testing and Materials, PhiladelphiaEuropean Standard EN 1186-1:2002 Materials and articles in contact with foodstuffs. Plastics. Guide to the selection of conditions and test methods for overall migrationCommission Regulation (EU) No 10/2011 of 14 January 2011 on plastic materials and articles intended to come into contact with foodSreekumar PA, Al-Harthi MA, De SK (2012) Studies on compatibility of biodegradable starch/polyvinyl alcohol blends. Polym Eng Sci 52(10):2167–2172Chen J, Liu Ch, Chen Y, Chen Y, Chang PR (2008) Comparative study on the films of poly(vinyl alcohol)/pea starch nanocrystals and poly(vinyl alcohol)/native pea starch. Carbohydr Polym 73:8–17Jiménez A, Sánchez-González L, Desorby S, Chiralt A, Tehrany EA (2013) Influence of nanoliposomes incorporation on properties of film forming dispersions and films based on corn starch and sodium caseinate. Food Hydrocoll 35:159–169Jagadish RS, Raj B (2011) Properties and sorption studies of polyethylene oxide-starch blended films. Food Hydrocoll 25:1572–1580Fortunati E, Puglia D, Monti M, Santulli C, Maniruzzaman M, Kenny JM (2013) Cellulose nanocrystals extracted from Okra Fibers in PVA nanocomposites. J Appl Polym Sci 128:3220–3230. doi: 10.1002/APP.38524Abdelrazek EM, Elashmawi IS, Labeeb S (2010) Chitosan filler effects on the experimental characterization, spectroscopic investigation and thermal studies of PVA/PVP blend films. 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Identification of a millisecond isomeric state in 129Cd81 via the detection of internal conversion and Compton electrons

published_or_final_versio

Antifungal films based on starch-gelatin blend, containing essential oils

[EN] The antimicrobial activity of essential oils (EO) is very well-known and it has been reported that incorporating them into edible films based on biopolymers extends the food's shelf-life. In this study, cinnamon, clove and oregano EO, at 25% with respect to the polymer, were incorporated into glycerol plasticized starch-gelatin blend films (ratio 1:1) in order to elucidate their effect on the physical (barrier, mechanical and optical), structural and antifungal properties of the films. Whereas EOs exhibited no significant effect on tensile behavior in the case of casting films conditioned at 53% relative humidity and 25 degrees C, the EO compounds did significantly reduce the water vapor and oxygen permeability of the films. Likewise, the EOs increased the films' transparency but reduced their gloss. Despite the fact that about 60% of the incorporated EOs were lost during the film drying step, they exhibited antifungal activity against the two tested fungal species, Colletotrichum gloesporoides (CG) and Fusarium oxysporum (FOG), as revealed by the in vitro agar diffusion method. (C) 2016 Elsevier Ltd. All rights reserved.The authors acknowledge the financial support provided by the Ministerio de Economia y Competitividad-Spanish Government (AGL2013-42989-R).Acosta-Davila, SC.; Chiralt, A.; Santamarina Siurana, MP.; Rosello Caselles, J.; González Martínez, MC.; Cháfer Nácher, MT. (2016). Antifungal films based on starch-gelatin blend, containing essential oils. Food Hydrocolloids. 61:233-240. doi:10.1016/j.foodhyd.2016.05.008S2332406

Deformation of the N=Z nucleus 76Sr using beta-decay studies

A novel method of deducing the deformation of the N=Z nucleus 76Sr is presented. It is based on the comparison of the experimental Gamow-Teller strength distribution B(GT) from its beta decay with the results of QRPA calculations. This method confirms previous indications of the strong prolate deformation of this nucleus in a totally independent way. The measurement has been carried out with a large Total Absorption gamma Spectrometer, "Lucrecia", newly installed at CERN-ISOLDE.Comment: Accepted in Phys. Rev. Letter