Influence of high hydrostatic pressure (HHP) on color parameters of apple juice

Svrha ovog rada bila je detaljno pretražiti literaturu o utjecaju obrade visokim hidrostatskim tlakom (VHT) na parametre boje sokova od jabuke. Jabuke su od velikog interesa za proizvođače sokova i općenito proizvoda od jabuke zbog osebujnog nutritivnog sastava (fenolni spojevi, vitamini, vlakna) i povoljnih učinaka na degenerativne, kardiovaskularne, pa i neke maligne bolesti. Obrada VHT-om, kao nova ne toplinska metoda obrade, ima sve veću primjenu u proizvodnji sokova od jabuka jer ne dovodi do značajnih promjena hranjivih, funkcionalnih i senzorskih svojstava hrane. Ovom tehnologijom učinkovito se inaktiviraju mikroorganizmi čime se povećava sigurnost i produženi rok trajanja, a pored toga povoljno utječe na parametre boje sokova jer inaktivira enzime koji su zaslužni za procese posmeđivanja.The aim of this work was to review the scientific literature on the topic of high pressure processing (HPP) effects on the color parameters of apple juices. Apples are of great interest to juice producers due to their nutritional composition (phenolic compounds, vitamins, fibers) and proven beneficial effects on degenerative, cardiovascular and some malignant diseases. HPP has established itself as one of the most suitable nonthermal technologies applied to fruit juices primarily due to minimal on the nutritional, functional and sensory properties of food. This technology enables microbial inactivation, thus improve the food safety and prolong shelf-life of juices. In addition, HPP constitutes as an effective technology to inactivate the enzymes in fruit juices, therefore could have positive effects in the color stability

Influence of high hydrostatic pressure (HHP) on color parameters of apple juice

Svrha ovog rada bila je detaljno pretražiti literaturu o utjecaju obrade visokim hidrostatskim tlakom (VHT) na parametre boje sokova od jabuke. Jabuke su od velikog interesa za proizvođače sokova i općenito proizvoda od jabuke zbog osebujnog nutritivnog sastava (fenolni spojevi, vitamini, vlakna) i povoljnih učinaka na degenerativne, kardiovaskularne, pa i neke maligne bolesti. Obrada VHT-om, kao nova ne toplinska metoda obrade, ima sve veću primjenu u proizvodnji sokova od jabuka jer ne dovodi do značajnih promjena hranjivih, funkcionalnih i senzorskih svojstava hrane. Ovom tehnologijom učinkovito se inaktiviraju mikroorganizmi čime se povećava sigurnost i produženi rok trajanja, a pored toga povoljno utječe na parametre boje sokova jer inaktivira enzime koji su zaslužni za procese posmeđivanja.The aim of this work was to review the scientific literature on the topic of high pressure processing (HPP) effects on the color parameters of apple juices. Apples are of great interest to juice producers due to their nutritional composition (phenolic compounds, vitamins, fibers) and proven beneficial effects on degenerative, cardiovascular and some malignant diseases. HPP has established itself as one of the most suitable nonthermal technologies applied to fruit juices primarily due to minimal on the nutritional, functional and sensory properties of food. This technology enables microbial inactivation, thus improve the food safety and prolong shelf-life of juices. In addition, HPP constitutes as an effective technology to inactivate the enzymes in fruit juices, therefore could have positive effects in the color stability

NUTRITIONAL ASSESSMENT OF PATIENTS WITH PRIMARY PROGRESSIVE DEMENTIA AT THE TIME OF DIAGNOSIS

Background: patients with different types of dementia may experience changes in nutritional status, which are manifested by specific eating habits. The aim of this study was to determine the nutritional status and eating habits of patients at the time of confirmed diagnosis of primary progressive dementia. Subject and methods: The study included 40 outpatients (63% women) diagnosed with either form of dementia. The mean age at diagnosis was 776 years and the mean time between the onset of first symptoms of the disease and diagnosis was 3-36 months. Nutritional assessment was determined at the time of confirmed diagnoses and included dietary habits (non-quantitative modified food frequency questionnaire (FFQ)), anthropometric (body weight and height and body mass index-BMI) and biochemical parameters (serum concentrations of vitamin B12, folic acid and 25-hydroxy vitamin D). Dietary habits were collected over a 12- month period with the help of a spouse or close family member. Results: The results showed that none of the outpatients were malnourished, the largest number of outpatients (43%) were in the normal body mass category followed by 33% in the overweight category. The results of this study confirmed previous findings of higher preference for sweet foods observed in 53% of patients with dementia. Low status of vitamin B12 was observed in 57% of outpatients, folic acid in 24% and 25 (OH) D in 75% of outpatients. Lower frequency of consumption of dark green leafy vegetables and lower consumption of poultry meat, fish and eggs could have an impact on nutrient deficiency. Conclusions: The poor nutritional status of outpatients with primary progressive dementia is associated with unhealthy dietary habits that may lead to micronutrient deficiencies. Dietary monitoring and intervention should be initiated immediately after the diagnosis of primary progressive dementia with the goal of reducing nutritional deficiencies and preventing further and more severe impairment of cognitive function

NUTRITIONAL ASSESSMENT OF PATIENTS WITH PRIMARY PROGRESSIVE DEMENTIA AT THE TIME OF DIAGNOSIS

Background: patients with different types of dementia may experience changes in nutritional status, which are manifested by specific eating habits. The aim of this study was to determine the nutritional status and eating habits of patients at the time of confirmed diagnosis of primary progressive dementia. Subject and methods: The study included 40 outpatients (63% women) diagnosed with either form of dementia. The mean age at diagnosis was 776 years and the mean time between the onset of first symptoms of the disease and diagnosis was 3-36 months. Nutritional assessment was determined at the time of confirmed diagnoses and included dietary habits (non-quantitative modified food frequency questionnaire (FFQ)), anthropometric (body weight and height and body mass index-BMI) and biochemical parameters (serum concentrations of vitamin B12, folic acid and 25-hydroxy vitamin D). Dietary habits were collected over a 12- month period with the help of a spouse or close family member. Results: The results showed that none of the outpatients were malnourished, the largest number of outpatients (43%) were in the normal body mass category followed by 33% in the overweight category. The results of this study confirmed previous findings of higher preference for sweet foods observed in 53% of patients with dementia. Low status of vitamin B12 was observed in 57% of outpatients, folic acid in 24% and 25 (OH) D in 75% of outpatients. Lower frequency of consumption of dark green leafy vegetables and lower consumption of poultry meat, fish and eggs could have an impact on nutrient deficiency. Conclusions: The poor nutritional status of outpatients with primary progressive dementia is associated with unhealthy dietary habits that may lead to micronutrient deficiencies. Dietary monitoring and intervention should be initiated immediately after the diagnosis of primary progressive dementia with the goal of reducing nutritional deficiencies and preventing further and more severe impairment of cognitive function

Nutritional status and eating habits in patients with primary progressive dementia

Kod bolesnika s demencijom uočene su specifične patološke promjene u prehrambenom ponašanju koje posljedično smanjuju raznolikost prehrane i dovode do neuravnoteženog unosa hranjivih tvari.Cilj ovog rada bio je ispitati te promjene kod bolesnika s primarnom progresivnom demencijom s naglaskom na Alzheimerovu bolest. Ukupno je bilo uključeno 40 bolesnika koji se liječe u Neurološkoj poliklinici u Ambulanti za demencije i općoj neurološkoj ambulanti te u Savjetovalištu za prehranu u KB Dubrava. Prikupljeni su podaci o njihovim prehrambenim navikama putem nekvantitativnog modificiranog upitnika o učestalosti konzumiranja pojedinih namirnica te antropometrijski i biokemijski podaci. Rezultati ovog istraživanja potvrdili su dosadašnje spoznaje o većoj sklonosti prema slatkoj hrani koja je uočena kod 42 % bolesnika s demencijom, a kod petine bolesnika uočen je deficit vitamina B skupine. Kod većine pacijenata uočen je nedovoljno učestali unos namirnica s potencijalnim protektivnim učinkom, stoga bi valjalo obratiti pažnju na veći učestali unos namirnica poput masne plave ribe, maslinova ulja, zelenog lisnatog povrća te bobičastog voća.Specific pathological changes in dietary behaviour have been observed in patients with dementia which consequently reduce the diversity of diet and lead to unbalanced nutrient intake. The aim of this study was to examine these changes in patients with primary progressive dementia with a focus on Alzheimer's disease. A total of 40 patients enrolled in this study are treated at the Neurological Polyclinic in the Clinic for Dementia and general neurological clinic and at the Nutrition Department in the University Hospital Dubrava. Non-quantitative modified questionnaire was used to collect their eating habits, while anthropometric and biochemical data were collected from their medical file. The results of this study confirmed the previous findings on a higher preference for sweet food, which was observed in 42 % of patients with dementia and a fifth of patients had a deficiency of vitamin B. Insufficiently frequent intake of food with a potential protective effect was noticeable in most patients; therefore attention should be paid to a higher and more frequent intake of food such as fatty bluefish, olive oil, green leafy vegetables and berries

Nutritional status and eating habits in patients with primary progressive dementia

Kod bolesnika s demencijom uočene su specifične patološke promjene u prehrambenom ponašanju koje posljedično smanjuju raznolikost prehrane i dovode do neuravnoteženog unosa hranjivih tvari.Cilj ovog rada bio je ispitati te promjene kod bolesnika s primarnom progresivnom demencijom s naglaskom na Alzheimerovu bolest. Ukupno je bilo uključeno 40 bolesnika koji se liječe u Neurološkoj poliklinici u Ambulanti za demencije i općoj neurološkoj ambulanti te u Savjetovalištu za prehranu u KB Dubrava. Prikupljeni su podaci o njihovim prehrambenim navikama putem nekvantitativnog modificiranog upitnika o učestalosti konzumiranja pojedinih namirnica te antropometrijski i biokemijski podaci. Rezultati ovog istraživanja potvrdili su dosadašnje spoznaje o većoj sklonosti prema slatkoj hrani koja je uočena kod 42 % bolesnika s demencijom, a kod petine bolesnika uočen je deficit vitamina B skupine. Kod većine pacijenata uočen je nedovoljno učestali unos namirnica s potencijalnim protektivnim učinkom, stoga bi valjalo obratiti pažnju na veći učestali unos namirnica poput masne plave ribe, maslinova ulja, zelenog lisnatog povrća te bobičastog voća.Specific pathological changes in dietary behaviour have been observed in patients with dementia which consequently reduce the diversity of diet and lead to unbalanced nutrient intake. The aim of this study was to examine these changes in patients with primary progressive dementia with a focus on Alzheimer's disease. A total of 40 patients enrolled in this study are treated at the Neurological Polyclinic in the Clinic for Dementia and general neurological clinic and at the Nutrition Department in the University Hospital Dubrava. Non-quantitative modified questionnaire was used to collect their eating habits, while anthropometric and biochemical data were collected from their medical file. The results of this study confirmed the previous findings on a higher preference for sweet food, which was observed in 42 % of patients with dementia and a fifth of patients had a deficiency of vitamin B. Insufficiently frequent intake of food with a potential protective effect was noticeable in most patients; therefore attention should be paid to a higher and more frequent intake of food such as fatty bluefish, olive oil, green leafy vegetables and berries