8 research outputs found

    Efecto de las altas presiones hidrostáticas y el tratamiento térmico tradicional en las características físicoquímicas, microbiológicas y análisis sensorial de una mermelada de aceituna

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    In the present work the effect of the processing by high hydrostatic pressures (HPP) was assessed as an alternative to the thermal treatment of pasteurization in olive jam. The effects of both treatments on the product after processing were compared and stability during storage under refrigeration was assessed through the characterization of physicochemical, microbiological and sensory aspects. To assess the effect of processing, two HPP treatments (450 and 600MPa) and thermal pasteurization (80 °C for 20 min) were applied, comparing them with the unprocessed product. HPP 600MPa versus the rest of treatments showed a reduction in microorganisms, greater clarity and less browning, and sensory acceptance. The shelf-life of the refrigerated product would indicate the feasibility of the application of the HPP technology for food with similar shelf-life to that obtained with the traditional treatment of pasteurization, but with a better sensory quality.En el presente trabajo se valoró el efecto del procesado por altas presiones hidrostáticas (HPP) como método alternativo al tratamiento térmico de pasteurización en la mermelada de aceitunas. Para ello se comparó el efecto de ambos tratamientos sobre el producto procesado y se evaluó su estabilidad durante el almacenamiento en refrigeración, mediante la caracterización de los aspectos físico-químicos, microbiológicos, y sensoriales. Para evaluar el efecto del procesado, se aplicaron dos tratamientos de HPP (450 y 600MPa) y otro de pasteurización térmica (80 °C durante 20 min), comparándose con el producto no procesado. Las muestras tratadas con HPP 600MPa presentaron, frente al resto de tratamientos una reducción en la presencia de microorganismos, mayor claridad y menor pardeamiento, y una mayor aceptación sensorial. El estudio de la vida útil del producto en refrigeración, indicaría la viabilidad de la aplicación de la tecnología de HPP para obtener alimentos con vida útil similar a la obtenida con el tratamiento tradicional de pasteurización, pero con mejor calidad sensorial

    Is there a role for melatonin in fibromyalgia?

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    Fibromyalgia, characterised by persistent pain, fatigue, sleep disturbance and cognitive dysfunction, is a central sensitivity syndrome that also involves abnormality in peripheral generators and in the hypothalamic pituitary adrenal axis. Heterogeneity of clinical expression of fibromyalgia with a multifactorial aetiology has made the development of effective therapeutic strategies challenging. Physiological properties of the neurohormone melatonin appear related to the symptom profile exhibited by patients with fibromyalgia and thus disturbance of it’s production would be compatible with the pathophysiology. Altered levels of melatonin have been observed in patients with fibromyalgia which are associated with lower secretion during dark hours and higher secretion during daytime. However, inconsistencies of available clinical evidence limit conclusion of a relationship between levels of melatonin and symptom profiles in patients with fibromyalgia. Administration of melatonin to patients with fibromyalgia has demonstrated suppression of many symptoms and an improved quality of life consistent with benefit as a therapy for the management of this condition. Further studies with larger samples, however, are required to explore the potential role of melatonin in the pathophysiology of fibromyalgia and determine the optimal dosing regimen of melatonin for the management of fibromyalgia

    Timing of nasogastric tube insertion and the risk of postoperative pneumonia: an international, prospective cohort study

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    Aim: Aspiration is a common cause of pneumonia in patients with postoperative ileus. Insertion of a nasogastric tube (NGT) is often performed, but this can be distressing. The aim of this study was to determine whether the timing of NGT insertion after surgery (before versus after vomiting) was associated with reduced rates of pneumonia in patients undergoing elective colorectal surgery. Method: This was a preplanned secondary analysis of a multicentre, prospective cohort study. Patients undergoing elective colorectal surgery between January 2018 and April 2018 were eligible. Those receiving a NGT were divided into three groups, based on the timing of the insertion: routine NGT (inserted at the time of surgery), prophylactic NGT (inserted after surgery but before vomiting) and reactive NGT (inserted after surgery and after vomiting). The primary outcome was the development of pneumonia within 30 days of surgery, which was compared between the prophylactic and reactive NGT groups using multivariable regression analysis. Results: A total of 4715 patients were included in the analysis and 1536 (32.6%) received a NGT. These were classified as routine in 926 (60.3%), reactive in 461 (30.0%) and prophylactic in 149 (9.7%). Two hundred patients (4.2%) developed pneumonia (no NGT 2.7%; routine NGT 5.2%; reactive NGT 10.6%; prophylactic NGT 11.4%). After adjustment for confounding factors, no significant difference in pneumonia rates was detected between the prophylactic and reactive NGT groups (odds ratio 1.03, 95% CI 0.56\u20131.87, P = 0.932). Conclusion: In patients who required the insertion of a NGT after surgery, prophylactic insertion was not associated with fewer cases of pneumonia within 30 days of surgery compared with reactive insertion

    Effects of pre-operative isolation on postoperative pulmonary complications after elective surgery: an international prospective cohort study

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