EXTRACCIÓN DE COLÁGENO PROVENIENTE DE RESIDUOS DEL PROCESAMIENTO DE Engraulis ringens “ANCHOVETA”

The aim of this study was to extract collagen from the waste produced in the processing of anchovies (canned and surimi). To this end, non-collagenous proteins was solubilized with a solution of 0,1N sodium hydroxide and neutralized with successive washes with water (pH close to neutral). Then, the residues were decalcified with a EDTA 0,5M solution; degreased with butanol 10% and finally the collagen protein were solubilized with acetic acid 0,5M and precipitated with sodium chloride 2,6M. Collagen precipitated was dialyzed and lyophilized. The hydroxyproline content (Hip) were quantified in waste and lyophilized collagen, getting the values of 6,5 and 52,9 mg of hydroxyproline/g sample, respectively. The solubility of lyophilized collagen decreased about 40% at a concentration of 12% NaCl. Gel electrophoresis showed a strong band of approximately 110 kDa molecular weight that corresponds to the α1 and α3 chains of collagen type I.El objetivo del presente trabajo fue extraer el colágeno de los residuos producidos en el procesamiento de anchoveta (conservas y surimi). Para tal efecto, se solubilizaron las proteínas no colagénicas con una solución de hidróxido de sodio 0,1 N y se neutralizaron con lavados sucesivos con agua (pH cercano a neutro). Luego, los residuos fueron descalcificados con una solución de EDTA 0,5 M, desengrasados con butanol al 10% y finalmente se solubilizaron las proteínas colagénicas con ácido acético 0,5 M y se precipitaron con cloruro de sodio 2,6 M. El colágeno precipitado fue dializado y liofilizado. Se cuantificó el contenido hidroxiprolina (Hip) en los residuos y en el colágeno liofilizado, siendo los valores de 6,5 y 52,9 mg de hidroxiprolina/g de muestra, respectivamente. La solubilidad del colágeno liofilizado disminuyó alrededor de 40% a una concentración de 12% de NaCl. El gel de electroforesis mostró una banda intensa de peso molecular aproximado de 110 kDa que correspondería a las cadenas α1 y α3 de la molécula del colágeno tipo I

Physicochemical and sensory properties of yogurt as affected by the incorporation of jumbo squid (Dosidicus gigas) powder

The increase of soluble solids in milk by the addition of powdered products is a normal practice in the elaboration of yogurt in order to enhance viscosity, texture and sensory properties for the consumer. The purpose of this study was to evaluate the effect of adding jumbo squid (Dosidicus gigas) powder (protein content, 420 g/kg) on the aforementioned quality properties of yogurt. Six formulations of yogurt were prepared with the addition of 0, 1, 3, 5, 7 or 10 g/100 mL jumbo squid powder, plus one formulation with 3 g/100 mL maltodextrin. During fermentation, yogurts formulated with squid powder gradually achieved greater viscosity while producing both more acidity and at a higher rate than the controls. Apart from lower pH (hence, higher titratable acidity) and higher viscosity, the final enriched yogurts presented lower syneresis than the controls (p < 0.05). Although the highest viscosity (58.90 Pa.s) and the lowest syneresis (1.00%) was achieved by the yogurt with 10 g/100 mL jumbo squid powder, it was the treatment formulated with 3 g/100 mL (pH 4.31, acidity 0.85 g/100 g, viscosity 40.90 Pa.s and syneresis 9.10%) that kept constant sensory properties, as evaluated by the panelists, while improving some physical properties of the control yogurts.The authors are grateful to Biologist Armando Solari and the Technological Institute of Production (ITP, Peru) for all support provided in the conduction of this research. Dr. Gonzales-Barron wishes to acknowledge the financial support provided by the Portuguese Foundation for Science and Technology (FCT) through the award of a five-year Investigator Fellowship (IF) in the mode of Development Grants (IF/00570).info:eu-repo/semantics/publishedVersio

Efecto del proceso tecnológico sobre la capacidad antioxidante y compuestos fenólicos totales del lupino (Lupinus mutabilis Sweet) andino

The effect of debittering, extrusion and spray drying on antioxidant capacity and total phenolic compounds in non-defatted and defatted flours from three Andean lupine genotypes (Altagracia, Andenes, and Yunguyo) was evaluated. Total phenolic content (TPC; Folin-Ciocalteu method) and antioxidant capacity (DPPH and ABTS+) were assessed by spectrophotometry. Results showed that technological processes decreased significantly (p ≤ 0.05) antioxidants and phenolic compounds. Bitter lupine (control sample) had higher (p ≤ 0.05) TPC and antioxidant capacity than processed samples. In non-defatted and defatted samples, TPC of processed samples varied between 0.64 - 1.10 and 0.75 - 1.33 mg gallic acid equivalent/g d.m. in non-defatted and defatted samples, respectively. The DPPH antioxidant capacity varied between 2.87 - 4.10 and 3.12 - 4.73 μmol Trolox/g d.m., while the ABTS+ antioxidant capacity ranged between 50.65 - 75.56 and 61.63 - 76.88 μmol Trolox/g d.m. in non-defatted and defatted samples, respectively. On the other hand, lipids negatively influenced the quantification of TPC; therefore, the defatted samples had higher TPC.Se evaluó el efecto del desamargado, la extrusión y el secado por aspersión sobre la capacidad antioxidante y los compuestos fenólicos totales en harinas no desgrasadas y desgrasadas de tres genotipos de lupino andino (Altagracia, Andenes y Yunguyo). El contenido de fenólicos totales (TPC; método Folin-Ciocalteu) y la capacidad antioxidante (DPPH y ABTS+) se evaluaron por espectrofotometría. Los resultados mostraron que los procesos tecnológicos disminuyeron significativamente (p ≤ 0,05) antioxidantes y compuestos fenólicos. El lupino amargo (muestra de control) tenía una mayor capacidad de TPC y antioxidante (p ≤ 0,05) que las muestras procesadas. En muestras no desgrasadas y desgrasadas, el TPC de las muestras procesadas varió entre 0,64 - 1,10 y 0,75 - 1,33 mg de ácido gálico equivalente/g b.s., en muestras no desgrasadas y desgrasadas, respectivamente. La capacidad antioxidante DPPH varió entre 2,87 - 4,10 y 3,12 - 4,73 μmol Trolox/g b.s, mientras que la capacidad antioxidante ABTS+ varió entre 50,65 - 75,56 y 61,63 - 76,88 μmol Trolox/g b.s., en muestras no desgrasadas y desgrasadas, respectivamente. Por otro lado, los lípidos influyeron negativamente en la cuantificación de TPC; por lo tanto, las muestras desgrasadas tenían un TPC más alto

A fuzzy approach for feature extraction of brain tissues in Non-Contrast CT

In neuroimaging, brain tissue segmentation is a fundamental part of the techniques that seek to automate the detection of pathologies, the quantification of tissues or the evaluation of the progress of a treatment. Because of its wide availability, lower cost than other imaging techniques, fast execution and proven efficacy, Non-contrast Cerebral Computerized Tomography (NCCT) is the most used technique in emergency room for neuroradiology examination, however, most research on brain segmentation focuses on MRI due to the inherent difficulty of brain tissue segmentation in NCCT. In this work, three brain tissues were characterized: white matter, gray matter and cerebrospinal fluid in NCCT images. Feature extraction of these structures was made based on the radiological attenuation index denoted by the Hounsfield Units using fuzzy logic techniques. We evaluated the classification of each tissue in NCCT images and quantified the feature extraction technique in images from real tissues with a sensitivity of 92% and a specificity of 96% for images from cases with slice thickness of 1 mm, and 96% and 98% respectively for those of 1.5 mm, demonstrating the ability of the method as feature extractor of brain tissues.Postprint (published version

ACTIVIDAD ANTIOXIDANTE DE Tropaeolum tuberosum RUIZ & PAVÓN (MASHUA) Y SU APLICACIÓN COMO COLORANTE PARA YOGUR

The objective of the study was to evaluate the antioxidant activity and use of ethanol extract of Tropaeolum tuberosum Ruiz &amp; Pavón (mashua) as colorant for yogurt. The antioxidant activity was evaluated using DPPH and ABTS methods. The total content of anthocyanins (TA) and polyphenols (TP) was determined by the method of differential pH and Folin-Ciocalteu, respectively. Parameters of CIEL*a*b* system were used to measure the purple color and concentration of pigment used to color natural yogurt "3500", comparing with yogurt commercial blackberry "6224" which was taken as a reference. Both yogurt samples were stored under refrigeration (4°C ± 1) for 28 days and color and pH were measured every 4 days. For sensory analysis the acceptance test was applied (p&lt;0,05). The contents of TA and TP in the extracts analyzed were 192,63 ± 1,28 mg of cyanidin-3-glucoside/100g fresh weight (FW) and 314,12 ± 1,23 mg of gallic acid/100 g FW, respectively. The antioxidant capacity trolox equivalent obtained was 15,8 ± 0,2 µmol/g FW, using the DPPH assay, and 17,0 ± 0,2 µmol/g FW with ABTS, the extract was added to plain yogurt (1,2 mg/ 100 g) imparting the purple similar to commercial yogurt blackberry color with minimal changes that were not visually apparent; yogurt "3500" was significantly preferred by judges against the yogurt "6224". It is concluded that the extracted pigments tuber Tropaeolum tuberosum Ruiz &amp; Pavon, possess antioxidant activity, appearing as an alternative of colorant aplicable intermediate acidity foods like yogurt.El objetivo del estudio fue evaluar la actividad antioxidante y uso del extracto etanólico de Tropaeolum tuberosum Ruiz &amp; Pavón (mashua) como colorante para yogur. La actividad antioxidante se determinó por los métodos DPPH y ABTS. El contenido total de antocianinas (AT) y polifenoles (PT) fue determinado por el método de pH diferencial y Folin-Ciocalteu, respectivamente. Los parámetros del sistema CIEL*a*b* se utilizaron para medir el color morado y la concentración de pigmento empleado para colorear el yogur natural “3500”, comparándose con yogur comercial de mora “6224”, que fue tomado como referencia. Ambas muestras de yogur se almacenaron bajo condiciones de refrigeración (4°C ± 1) durante 28 días; se les midió color y pH cada 4 días. Para el análisis sensorial se aplicó la prueba de aceptación (p&lt;0,05). El contenido de AT y PT en los extractos analizados fueron 192,63 ± 1,28 mg de cianidina-3-glucósido/100g peso fresco (PF) y de 314,12 ± 1,23 mg de ácido gálico/100g PF, respectivamente. La capacidad antioxidante equivalente al trolox obtenida fue de 15,8 ± 0,2 µmol/g PF, aplicando el ensayo DPPH, y 17,0 ± 0,2 µmol/g PF con ABTS. El extracto se adicionó al yogur natural (1,2 mg/100 g) impartiendo un color morado similar al del yogur comercial de mora con mínimos cambios del color que no fueron visualmente evidentes; el yogur “3500” fue significativamente el preferido por los jueces frente al yogur “6224”. Se concluye que los pigmentos extraídos del tubérculo de Tropaeolum tuberosum Ruiz &amp; Pavón, poseen actividad antioxidante, presentándose como una alternativa de colorante aplicable en alimentos de acidez intermedia como el yogur

Composición proximal y propiedades funcionales del surimi liofilizado de Dosidicus gigas “calamar gigante”

The purpose of the research was to determinate proximal composition and functional properties of the giant squid freeze-dried surimi (Dosidicus gigas). Surimi elaborated from giant squid and it lyophilized until obtaining surimi powder to evaluate its characteristics and functional properties. The protein content was 58.7% and carbohydrate 30.5%. Protein solubility in water and salt (3%) were 21.1% and 40.6% respectively, these values being higher than surimi powder of commercial species. The gelling capacity was 2.4% and the emulsifying capacity was 79.9% at a concentration of 1.0%. The color on the Hunter scale was L*: 91.5; a*: 0.5; b*: 7.0. Giant squid powder surimi considered as a functional protein powder due to its percentage protein content, and had good technological characteristics and great potential in the food industry.El propósito de la investigación fue determinar la composición proximal y propiedades funcionales del surimi liofilizado de calamar gigante (Dosidicus gigas). Se elaboró surimi a partir de calamar gigante y fue liofilizado hasta obtener surimi en polvo para evaluar sus características y propiedades funcionales. El contenido de proteínas fue 58,7% y carbohidratos 30,5%. La solubilidad proteica en agua y sal (3%) fueron 21,1% y 40,6% respectivamente, siendo estos valores superiores a surimi en polvo de especies comerciales. La capacidad de gelificación fue 2,4% y la capacidad emulsificante fue 79,9% a una concentración del 1,0%. El color en la escala de Hunter fue L*: 91,5; a*: 0,5; b*:7,0. El surimi en polvo de calamar gigante fue considerado como un polvo proteico funcional debido a su contenido porcentual proteico, y tuvieron buenas características tecnológicas y de gran potencial en la industria alimentaria

Potencial de la espectroscopia vibracional y análisis quimiométrico para la detección de residuos agroquímicos en alimentos

Organic agriculture is highly valued internationally as it results in significant economic gains for the value chains of various food products. Within the organic certification process, the identification of agrochemical residues in food is vital for screening production lots that come from organic and/or conventional crops. Currently, the analysis of agrochemical residues is performed with highly sophisticated techniques such as liquid chromatography (LC) and gas chromatography (GC) coupled to mass detectors (MS), these techniques are highly expensive and complex. The present review provides insights into how the combination of vibrational spectroscopy with appropriate chemometric techniques (multivariate statistics) can be used to develop methods for classification and quantification of agrochemical residues in various food matrices in a simple way, avoiding the use of toxic reagents, reducing operating costs and long analysis times in laboratories. The development of portable technology in vibrational spectroscopy would allow in-situ analysis in crop fields and agri-food industries.La agricultura orgánica es muy valorada a nivel internacional ya que tiene como resultado apreciadas ganancias económicas para las cadenas de valor de diversos productos alimentarios. Dentro del proceso de certificación orgánica, es vital la identificación de residuos agroquímicos de los alimentos para tamizar lotes de producción que provienen de cultivos orgánicos y/o convencionales. Actualmente, al análisis de residuos agroquímicos se realiza con técnicas sofisticadas como la cromatografía líquida (LC) y cromatografía gaseosa (GC) acopladas a detectores de masas (MS), estas técnicas resultan costosas y complejas. La presente revisión brinda perspectivas respecto a que combinación de la espectroscopia vibracional con apropiadas técnicas quimiométricas (estadística multivariada) puede servir para desarrollar métodos de clasificación y cuantificación los residuos agroquímicos en diversas matrices alimentarias de forma sencilla, evitando el uso de reactivos tóxicos, reduciendo costos de operación y tiempos largos de análisis en laboratorios. El desarrollo de tecnología portátil en la espectroscopia vibracional permitiría realizar análisis in-situ en campos de cultivo e industrias agroalimentarias

Mortality from gastrointestinal congenital anomalies at 264 hospitals in 74 low-income, middle-income, and high-income countries: a multicentre, international, prospective cohort study

Summary Background Congenital anomalies are the fifth leading cause of mortality in children younger than 5 years globally. Many gastrointestinal congenital anomalies are fatal without timely access to neonatal surgical care, but few studies have been done on these conditions in low-income and middle-income countries (LMICs). We compared outcomes of the seven most common gastrointestinal congenital anomalies in low-income, middle-income, and high-income countries globally, and identified factors associated with mortality. Methods We did a multicentre, international prospective cohort study of patients younger than 16 years, presenting to hospital for the first time with oesophageal atresia, congenital diaphragmatic hernia, intestinal atresia, gastroschisis, exomphalos, anorectal malformation, and Hirschsprung’s disease. Recruitment was of consecutive patients for a minimum of 1 month between October, 2018, and April, 2019. We collected data on patient demographics, clinical status, interventions, and outcomes using the REDCap platform. Patients were followed up for 30 days after primary intervention, or 30 days after admission if they did not receive an intervention. The primary outcome was all-cause, in-hospital mortality for all conditions combined and each condition individually, stratified by country income status. We did a complete case analysis. Findings We included 3849 patients with 3975 study conditions (560 with oesophageal atresia, 448 with congenital diaphragmatic hernia, 681 with intestinal atresia, 453 with gastroschisis, 325 with exomphalos, 991 with anorectal malformation, and 517 with Hirschsprung’s disease) from 264 hospitals (89 in high-income countries, 166 in middleincome countries, and nine in low-income countries) in 74 countries. Of the 3849 patients, 2231 (58·0%) were male. Median gestational age at birth was 38 weeks (IQR 36–39) and median bodyweight at presentation was 2·8 kg (2·3–3·3). Mortality among all patients was 37 (39·8%) of 93 in low-income countries, 583 (20·4%) of 2860 in middle-income countries, and 50 (5·6%) of 896 in high-income countries (p<0·0001 between all country income groups). Gastroschisis had the greatest difference in mortality between country income strata (nine [90·0%] of ten in lowincome countries, 97 [31·9%] of 304 in middle-income countries, and two [1·4%] of 139 in high-income countries; p≤0·0001 between all country income groups). Factors significantly associated with higher mortality for all patients combined included country income status (low-income vs high-income countries, risk ratio 2·78 [95% CI 1·88–4·11], p<0·0001; middle-income vs high-income countries, 2·11 [1·59–2·79], p<0·0001), sepsis at presentation (1·20 [1·04–1·40], p=0·016), higher American Society of Anesthesiologists (ASA) score at primary intervention (ASA 4–5 vs ASA 1–2, 1·82 [1·40–2·35], p<0·0001; ASA 3 vs ASA 1–2, 1·58, [1·30–1·92], p<0·0001]), surgical safety checklist not used (1·39 [1·02–1·90], p=0·035), and ventilation or parenteral nutrition unavailable when needed (ventilation 1·96, [1·41–2·71], p=0·0001; parenteral nutrition 1·35, [1·05–1·74], p=0·018). Administration of parenteral nutrition (0·61, [0·47–0·79], p=0·0002) and use of a peripherally inserted central catheter (0·65 [0·50–0·86], p=0·0024) or percutaneous central line (0·69 [0·48–1·00], p=0·049) were associated with lower mortality. Interpretation Unacceptable differences in mortality exist for gastrointestinal congenital anomalies between lowincome, middle-income, and high-income countries. Improving access to quality neonatal surgical care in LMICs will be vital to achieve Sustainable Development Goal 3.2 of ending preventable deaths in neonates and children younger than 5 years by 2030

Determinación de parámetros para obtención y conservación de cuajo de bovino adulto

The present research was conducted in order to determine the parameters of production and conservation of adult bovine rennet. Dry abomasum was chunked and proceeded to the extraction of the enzyme with hydrochloric acid 3 mM, pH 2,5. Was activated enzyme solution and filtered to yield the liquid rennet with 1:607,59 force (± 1,58) Soxhlet Units. Liquid rennet was filled in low density polyethylene milky white bottles and stored for one month at 4°C, -7°C and -198°C, to later evaluation. The strength of liquid rennet in storage at 4°C did not yield good results, because loss of the 38,47% of force. Stored liquid rennet to temperature of -7°C, generated a power loss of 30,94%, being the basal strength of 1:419,58 (± 1,47) in U.S. (Units Soxhlet). Storage of liquid rennet to -198°C (liquid nitrogen), was appropriate to preserve with power loss.El presente trabajo de investigación se realizó con el objetivo de determinar los parámetros de obtención y conservación del cuajo de bovino adulto. El abomaso seco se trozó y procedió a la extracción de la enzima con ácido clorhídrico 3 mM, pH 2,5. Se activó la solución enzimática y se filtró obteniéndose el cuajo líquido con fuerza de 1:607,59 ( 1,58) Unidades Soxhlet. El cuajo líquido se envasó en frascos de polietileno de baja densidad de color blanco lechoso, almacenándose por un mes a 4°C, -7°C y –198°C, para su posterior evaluación. La fuerza del cuajo líquido en el almacenamiento a 4°C no dio buenos resultados, por pérdida del 38,47% de fuerza. El cuajo líquido almacenado a temperatura de –7°C, generó una pérdida del 30,94% de fuerza, siendo la fuerza basal de 1:419,58 (± 1,47) en U.S. (Unidades Soxhlet). El almacenamiento del cuajo líquido a –198°C (nitrógeno líquido), fue el adecuado para su conservación no generando pérdida de fuerza

Extracción por acción biocatalítica y cuantificación de luteína de tomate de árbol (Cyphomandra betacea)

The amount of oleoresin was determined and the bioactive components were quantified by high efficiency liquid chromatograph (HPLC) obtaining, in the chromatograms, lutein, beta-carotene and licopene in large quantities. After determination of fruit maturity index, the fruits were conditioning –it was 4,71–; then were dehydrated at 40°C for 96 hours on a tray dryer, and were ground and sieved by) a mesh with diameter smaller than 425 μm. Subsequently, the cell walls were hydrolyzed to extract lutein from dry tissue using a cellulose enzyme complex. Following leaching was performed using a mixture of hexane, ethanol, acetone and toluene in a ratio of 10:6:7: 7 (v/v/v/v) at a temperature of 35°C for a time of 3 hours. The third treatment gave better results in the extraction of lutein, this was performed at 30°C for 4 hours and substrate:enzyme ratio 1:16. A yield of 98,30 mg lutein / 100g of dry matter was obtained. The identified chromatographic peaks of lutein, β-carotene and lycopene, had characteristic spectra with wavelengths of maximum absorption of 446, 452 and 471 ŋm, respectively.Se determinó la cantidad de oleorresina y se cuantificaron los componentes bioactivos, mediante un cromatógrafo líquido de alta eficiencia (HPLC), obteniéndose en los cromatogramas, luteína, betacaroteno y licopeno en gran cantidad. Se acondicionaron los frutos, previa determinación del índice de madurez –que fue de 4,71–, seguidamente se deshidrataron a 40°C por 96 horas en un secador de bandejas y se sometieron a molienda y tamizado con malla de diámetro menor a 425 μm. Posteriormente se hidrolizaron las paredes celulares del tejido seco para extraer luteína, utilizando un complejo enzimático de celulasa. Luego se realizó un proceso de lixiviación empleando una mezcla de hexano, etanol, acetona y tolueno en relación 10:6:7:7 (v/v/v/v) a temperatura de 35°C por 3 horas. El tratamiento que mejores resultados dio en la extracción de luteína, fue el tercero, que se realizó a 30°C por 4 horas con una relación sustrato:enzima de 1:16. Se obtuvo un rendimiento para luteína de 98,30 mg/100g materia seca. Los picos cromatográficos de luteína, β-caroteno y licopeno identificados, presentan espectros característicos con longitudes de onda de máxima absorción de 446, 452 y 471 ŋm, respectivamente