Almacenamiento hiperbárico a temperatura ambiente : caracterización del zumo de fresa

Tesis inédita de la Universidad Complutense de Madrid, Facultad de Veterinaria, Departamento de Nutrición, Bromatología y Tecnología de los Alimentos, leída el 23-01-2015Sección Dptal. de Nutrición y Ciencia de los Alimentos (Veterinaria)Fac. de VeterinariaTRUEunpu

Spatiotemporal Characteristics of the Largest HIV-1 CRF02_AG Outbreak in Spain: Evidence for Onward Transmissions

Background and Aim: The circulating recombinant form 02_AG (CRF02_AG) is the predominant clade among the human immunodeficiency virus type-1 (HIV-1) non-Bs with a prevalence of 5.97% (95% Confidence Interval-CI: 5.41–6.57%) across Spain. Our aim was to estimate the levels of regional clustering for CRF02_AG and the spatiotemporal characteristics of the largest CRF02_AG subepidemic in Spain.Methods: We studied 396 CRF02_AG sequences obtained from HIV-1 diagnosed patients during 2000–2014 from 10 autonomous communities of Spain. Phylogenetic analysis was performed on the 391 CRF02_AG sequences along with all globally sampled CRF02_AG sequences (N = 3,302) as references. Phylodynamic and phylogeographic analysis was performed to the largest CRF02_AG monophyletic cluster by a Bayesian method in BEAST v1.8.0 and by reconstructing ancestral states using the criterion of parsimony in Mesquite v3.4, respectively.Results: The HIV-1 CRF02_AG prevalence differed across Spanish autonomous communities we sampled from (p < 0.001). Phylogenetic analysis revealed that 52.7% of the CRF02_AG sequences formed 56 monophyletic clusters, with a range of 2–79 sequences. The CRF02_AG regional dispersal differed across Spain (p = 0.003), as suggested by monophyletic clustering. For the largest monophyletic cluster (subepidemic) (N = 79), 49.4% of the clustered sequences originated from Madrid, while most sequences (51.9%) had been obtained from men having sex with men (MSM). Molecular clock analysis suggested that the origin (tMRCA) of the CRF02_AG subepidemic was in 2002 (median estimate; 95% Highest Posterior Density-HPD interval: 1999–2004). Additionally, we found significant clustering within the CRF02_AG subepidemic according to the ethnic origin.Conclusion: CRF02_AG has been introduced as a result of multiple introductions in Spain, following regional dispersal in several cases. We showed that CRF02_AG transmissions were mostly due to regional dispersal in Spain. The hot-spot for the largest CRF02_AG regional subepidemic in Spain was in Madrid associated with MSM transmission risk group. The existence of subepidemics suggest that several spillovers occurred from Madrid to other areas. CRF02_AG sequences from Hispanics were clustered in a separate subclade suggesting no linkage between the local and Hispanic subepidemics

Nurses' perceptions of aids and obstacles to the provision of optimal end of life care in ICU

Contains fulltext : 172380.pdf (publisher's version ) (Open Access

Effect of hyperbaric storage at room temperature on color degradation of strawberry juice

© 2015 Elsevier Ltd. All rights reserved. Recent studies show that hyperbaric storage at room temperature (HS-RT) could be an interesting method for food preservation. In this paper, the effect of HS-RT on color degradation was evaluated in strawberry juice. To do so, strawberry juices were stored for 1, 2, 5, 7, 10, and 15 days at three pressure levels (0.1, 50, and 200 MPa) and 20°C. The evolution of the instrumental color parameters L∗, h°, C∗, and ΔE∗, total phenolic and anthocyanin contents, polyphenoloxidase and peroxidase activities, and percent polymeric color (PPC) during storage was compared in samples maintained at different pressures. Color differences due to the storage pressure were slight to the naked eye, but instrumentally perceptible on some of the storage days. The results showed that the storage pressure affected some mechanisms of color degradation. Thus, significant peroxidase inactivation (on storage days 5, 7, and 15) and lower PPC (on storage days 5, 7, and 10) were found in the samples stored at 200 MPa when compared with those maintained at atmospheric pressure.This work was supported by the R+D+I National Plan of the Spanish Ministry of Education and Science (MEC), through the projects AGL2007-63314/ALI (partially financed by FEDER funds) and CSD2007-00045 MALTA CONSOLIDER-INGENIO 2010, by CSIC through the project 201070I033, and by the Madrid Community (CAM) through project QUIMAPRES S2009/PPQ-1551Peer Reviewe

Industrial viability of the hyperbaric method to store perishable foods at room temperature

Preliminary studies at lab-scale have shown that hyperbaric storage at room temperature (HS-RT) allows preserving safety and quality of perishable foods for at least 15 days at moderate pressures (below 250 MPa). However, it is unclear whether this novel storage method would be feasible at larger scale. Thus, the purpose of this research was to assess the industrial viability of HS-RT. The viability factors addressed were (1) consumer perception of the stored products, (2) feasibility of the equipment design, (3) storage cost, and (4) environmental impact. The study is conducted in comparison to refrigeration for the storage of a pasteurized juice during 15 days. Results provide clear evidences of HS-RT viability for factors (1), (2) and (4) while reservations have to be expressed regarding factor (3).This work has been funded by the Spanish Ministry of Science and Innovation under projects: AGL2007-63314/ALI and MALTA-Consolider Ingenio 2010 (CSD2007-00045), by the Spanish Ministry of Economy and Competitiveness under projects CTQ2015-67755-C2-1-R and MAT2015-71070-REDC, and by grupos UCM 910481. A. Bermejo was supported by a predoctoral grant from CSIC (JAE-PreDoc program) (JAEPre102) jointly financed by the European Social Fund (FSE 2007–2009).Peer Reviewe

Hyperbaric storage at room temperature: Effect of pressure level and storage time on the natural microbiota of strawberry juice

Hyperbaric storage at room temperature (HS-RT) has recently been proposed as a potential alternative to refrigeration for food preservation. However, there are still very few data about the effects of HS-RT conditions on food microbiota during and after storage. To estimate the effect of pressure level and storage time, we stored strawberry juices at 20 °C and 0.1, 25, 50, 100, and 200 MPa for 1, 10, or 15 days. Total aerobic mesophiles, lactic acid bacteria, and yeasts and molds were quantified before and immediately after storage as well as after a 3-day recovery period at atmospheric pressure and at 20 °C. Both pressure level and storage time affected microbial growth during and after HS-RT. In strawberry juice, storage at 25 MPa retarded microbial growth, but total growth inhibition could not be guaranteed, especially for long storage times. Storage pressures of at least 50 MPa were needed to reduce the initial microbial load during storage. After HS-RT at 25 or 50 MPa, microorganisms could quickly recover their cell-proliferating capacity and, therefore, larger pressures are required to increase microbial stability after decompression. Industrial relevance Hyperbaric storage at room temperature (HS-RT) involves very low energy consumption and, therefore, it can provide an interesting opportunity to reduce energy costs during food storage in comparison with other preservation methods such as freezing or refrigeration. HS-RT could be employed in a wide variety of scenarios: food industry, ship or truck transport for long distances, school or hospital kitchens, restaurants, or even at home. Moreover, its application in developing countries, in which the continuous supply of electric energy is difficult, would be especially noteworthy. However, before industrial implementation, much more research is needed to clarify the effects of the storage conditions on the agents that cause food deterioration (mainly microorganisms and enzymes). The current study contributes to increasing this knowledge.This work was supported by the R + D + I National Plan of the Spanish Ministry of Education and Science (MEC), through the projects AGL2007-63314/ALI (partially financed by FEDER funds) and CSD2007-00045MALTA CONSOLIDER-INGENIO 2010, by CSIC through the project 201070I033, and by the Madrid Community (CAM) through project QUIMAPREs S2009/PPQ-1551Peer Reviewe

Hyperbaric storage at room temperature for food preservation: A study in strawberry juice

Hyperbaric storage at room temperature was evaluated as a new food preservation method. To do that, strawberry juices maintained at different pressure levels (0.1, 25, 100 or 220 MPa) and 20°C for 15 days were compared to raw and thermally pasteurized samples stored at atmospheric pressure and 5°C for the same period. Hyperbaric storage reduced the initial microbial load of the juices by more than 2 log units to levels below the limit of detection. Moreover, pressure was effective to attenuate viscosity and color losses in the samples stored at 20°C. Stability of the samples after the hyperbaric storage was good and microbial load, viscosity and color remained stable when the samples were kept under refrigeration at atmospheric pressure for 15 additional days. All these results show that hyperbaric storage could represent an interesting technology for short-term preservation of food. Industrial relevance: Effective management of the cold chain to maintain the highest quality of food is nowadays expensive and energy consuming and this can jeopardize the sustainability of the food supply chains. The results obtained in this paper suggest that hyperbaric storage at room temperature could be an interesting technology for short-term preservation of strawberry juice. It could imply important energy savings in different sections of the cold chain. © 2012 Elsevier Ltd. All rights reserved.This work has been supported by the R + D + I National Plan of the Spanish Ministry of Education and Science (MEC), through the projects AGL2007-63314/ALI and CSD2007-00045 MALTA CONSOLIDER-INGENIO 2010, by CSIC through the project 201070I033 and by the Madrid Community through the project QUIMAPRES S2009/PPQ-1551Peer Reviewe

Effect of hyperbaric storage at room temperature on the volatile profile of strawberry juice

The effect of hyperbaric storage at room temperature on the volatile profile of raw strawberry juice was evaluated. To do so, volatile profiles of strawberry juices maintained at 20°C and different pressure levels (0.1, 50, and 200MPa) for 15 days were analyzed by gas chromatography-mass spectroscopy and compared with those of control samples at day 0. Data corresponding to juices stored under traditional refrigeration (0.1MPa/5°C) for the same period are also presented for comparison. Hierarchical Cluster Analysis (HCA) and Partial Least Squares Discriminant Analysis (PLS-DA) were applied to discriminate the samples according to the storage conditions. The results clearly showed that samples stored under pressure were more similar to the control juices at day 0 than samples stored under refrigeration at atmospheric pressure. Moreover, hyperbaric storage, unlike traditional refrigeration, was efficient in avoiding changes in all the key aroma compounds detected in the strawberry juice.This work was supported by the R+D+I National Plan of the Spanish Ministry of Education and Science (MEC) through projects AGL2007-63314/ALI and CSD2007-00045 MALTA CONSOLIDER-INGENIO 2010, by CSIC through project 201070I033, and by the Madrid Community (CAM) through project QUIMAPRESS2009/PPQ-1551.Peer Reviewe