Donning/Doffing and Arm Positioning Influence in Upper Limb Adaptive Prostheses Control

[EN] New upper limb prostheses controllers are continuously being proposed in the literature. However, most of the prostheses commonly used in the real world are based on very old basic controllers. One reason to explain this reluctance to change is the lack of robustness. Traditional controllers have been validated by many users and years, so the introduction of a new controller paradigm requires a lot of strong evidence of a robust behavior. In this work, we approach the robustness against donning/doffing and arm position for recently proposed linear filter adaptive controllers based on myoelectric signals. The adaptive approach allows to introduce some feedback in a natural way in real time in the human-machine collaboration, so it is not so sensitive to input signals changes due to donning/doffing and arm movements. The average completion rate and path efficiency obtained for eight able-bodied subjects donning/doffing five times in four days is 95.83% and 84.19%, respectively, and for four participants using different arm positions is 93.84% and 88.77%, with no statistically significant difference in the results obtained for the different conditions. All these characteristics make the adaptive linear regression a potential candidate for future real world prostheses controllers.This work is partially supported by Ministerio de Educacion, Cultura y Deporte (Spain) under grant FPU15/02870. The authors would like to thank Lucas Parra for the Myo device and Janne M. Hahne for discussions about the subject of the paper.Igual, C.; Camacho-García, A.; Bernabeu Soler, EJ.; Igual García, J. (2020). Donning/Doffing and Arm Positioning Influence in Upper Limb Adaptive Prostheses Control. Applied Sciences. 10(8):1-19. https://doi.org/10.3390/app10082892S119108Esquenazi, A. (2004). 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Effect of process technology on the nutritional, functional, and physical quality of grapefruit powder

[EN] The health properties of fruit are widely known. Powdered fruit may be a practical format to be offered to the consumer. Nevertheless, the process used to obtain the powder must ensure the maximum retention of the bioactive compounds and the functional value of the fruit while retaining adequate physical properties. The aim of this study was to compare freeze-drying and spray drying as the drying technologies to obtain grapefruit powder. The obtained results allow freeze-drying to be proposed as a better technology than spray drying in order to obtain a product with a higher content of vitamin C and total carotenoids. Moreover, all of the edible part of the fruit is used in this case, so a greater quantity of healthy compounds is preserved and by-product generation is avoided. Adding about 6 g water, 4 g Arabic gum and 0.6 g bamboo fibre/100 g grapefruit pulp is recommended before freeze-drying.The author(s) disclosed receipt of the following financial support for the research, authorship, and/or publication of this article: The authors thank the Ministerio de Economia y Competitividad for the financial support given through the Project AGL 2012-39103.Agudelo-Sterling, C.; Igual Ramo, M.; Camacho Vidal, MM.; Martínez Navarrete, N. (2016). Effect of process technology on the nutritional, functional, and physical quality of grapefruit powder. Food Science and Technology International. 23(1):61-74. https://doi.org/10.1177/1082013216658368S617423

Impact of Temperature, Gum Arabic and Carboxymethyl Cellulose on Some Physical Properties of Spray-Dried Grapefruit

[EN] Spray-dried fruit powder may be an interesting alternative for the purposes of promoting fruit consumption among consumers. The use of carrier agents is especially necessary for the production of spray-dried fruit powders. As they may affect some physical properties of the powder, it is important to adjust the amount at which they have to be added to the minimum in order to achieve the necessary effects. The final aim of the study was to identify the most suitable atomization temperature, as well as the optimal concentration of gum Arabic (GA) and carboxymethyl cellulose (CMC) to be used as carriers, in order to obtain grapefruit powder with the maximum dry matter yield (DMY) and porosity, the minimum water content and, simultaneously, with suitable color characteristics. The results of the study don¿t recommend the use of CMC and suggest that the best color, the one that corresponds to a free-flowing powder, corresponds to a very luminous one, low in chroma and with a hue that is much more yellow than reddish orange.The authors thank the Ministerio de Economia y Competitividad for the financial support given through the Project AGL 2012-39103. This mentioned received funding did not lead to any conflict of interests regarding the publication of this manuscript. The authors declare that there is no conflict of interest regarding the publication of this paper.Gonzalez-Zamora, F.; Igual Ramo, M.; Camacho Vidal, MM.; Martínez Navarrete, N. (2018). Impact of Temperature, Gum Arabic and Carboxymethyl Cellulose on Some Physical Properties of Spray-Dried Grapefruit. International Journal of Food Engineering. 14(5-6). https://doi.org/10.1515/ijfe-2017-0387S145-

Jam processing and storage effects on b-carotene and flavonoids content in grapefruit

[EN] Grapefruit phytochemicals (beta-carotene and flavonoids) stability after different jam processing was evaluated. Osmotic dehydration, microwave energy and conventional heating techniques have been used to obtain jam. beta-Carotene and individual flavonoids were analyzed by HPLC technique. The results showed that jam obtained from osmodehydrated fruit (ODJ) is the only that preserved completely the (beta-carotene content. All processes of production of jam significantly decreased the content of narirutin (NAT), poncirin (PON), naringenin (NAG) and quercetin (QUER), while naringin (NAR) remained stable. Jams obtained by applying a heat treatment showed significant lower values of NAG and QUER in comparison with ODJ. The jam obtained from osmodehydrated fruit, without being submitted to any heat treatment, showed at the end of storage the highest contents of naringin, hesperidin, neohesperidin, didymin, quercetin, poncirin and the total sum of analysed flavonoids. In general, the phytochemical loss in jams as a consequence of processing was lower than those provoked by storage effect.The authors thank the Ministerio de Educacion y Ciencia for the financial support given throughout the Project AGL 2005-05994.Igual Ramo, M.; García Martínez, EM.; Camacho Vidal, MM.; Martínez Navarrete, N. (2013). Jam processing and storage effects on b-carotene and flavonoids content in grapefruit. Journal of Functional Foods. 5(2):736-744. https://doi.org/10.1016/jjf f.2013.01.019S7367445

Bioavailability of Bioactive Compounds from Reconstituted Grapefruit Juice as Affected by the Obtention Process

[EN] Much attention has been paid to the health benefits of including fruits and vegetables in the diet. However, for the compounds responsible for this beneficial effect to be effective at the level of the human organism, they must be available for absorption after digestion. In this sense, in vivo studies are needed to demonstrate the bioavailability of these compounds and their physiological activity. In order to provide information in this regard, this study collects data on the levels of vitamin C (VC) and naringenin (NAG) in the blood serum of the 11 volunteer participants in this trial, before and after consuming two different grapefruit juices. The juices were prepared by rehydrating the grapefruit powder obtained by freeze-drying (FD) the fruit puree or by spray-drying (SD) the liquefied grapefruit. No significant differences (p > 0.05) neither by juice nor by participant were observed in any case. The mean relative increase of VC, NAG and the radical scavenging ability (RSA) in blood serum due to grapefruit juices intake was 12%, 28% and 26%, respectively. Just VC showed a positive and significant Pearson¿s correlation with RSA. The mean bioavailability of VC was quantified as 1.529 +- 0.002 mg VC/L serum per 100 mg of VC ingested.This research was funded by Spanish Ministerio de Economía y Competitividad, Project AGL 2012-39103.Camacho Vidal, MM.; Martínez-Lahuerta, JJ.; García Martínez, EM.; Igual Ramo, M.; Martínez-Navarrete, N. (2023). Bioavailability of Bioactive Compounds from Reconstituted Grapefruit Juice as Affected by the Obtention Process. Molecules. 28(7). https://doi.org/10.3390/molecules2807290428

Changes in flavonoid content of grapefruit juice caused by thermal treatment and storage

The effect of conventional and microwave pasteurization on the main flavonoids present in grapefruit juice and their stability throughout 2 months of refrigerated and frozen storage was evaluated. Individual flavonoids were analyzed by HPLC. The results showed that naringin, narirutin, quercetin and naringenin were the most abundant flavonoids in grapefruit juice. In general, although every pasteurization treatment caused a significant reduction in the content of all the studied flavonoids, the treated samples were more stable during storage. While fresh squeezed juice (FS) and conventional pasteurized juice (CP) were better preserved under refrigeration conditions, microwave pasteurized juice (MP) conserved better when frozen stored. In fact, after 2 months, frozen MP samples showed the greatest flavonoid retention. From this point of view, microwave treatment can be considered a good alternative to conventional pasteurization. Industrial relevance: Flavonoids are polyphenolic compounds present in fruits and vegetables relevant not only in terms of quality, as they influence the visual appearance and taste, but also from a therapeutical point of view, as they appear to be associated with the prevention of degenerative diseases. The consumption of grapefruit juice is fairly widespread among the population. Traditionally, juices have been pasteurized by heat treatment to prolong their shelf life. However, this process may cause irreversible losses of nutritional quality and antioxidant activity and, in consequence, may affect their health-related properties. In this sense, the use of microwaves can be considered an alternative to conventional thermal pasteurization. Microwave energy was applied as alternative to conventional heating for grapefruit juice pasteurization. The results obtained in this study showed that when the effect of pasteurization process and storage is considered together, the use of microwave energy led to a greater retention of all the analyzed flavonoids, thereby representing a good alternative to conventional pasteurization. In this case, frozen storage of processed product would be recommended to better preserve these compounds. © 2011 Elsevier Ltd. All rights reserved.The authors wish to thank the Ministerio de Educacion y Ciencia and FEDER for their financial support throughout the Project AGL 2005-05994.Igual Ramo, M.; García Martínez, EM.; Camacho Vidal, MM.; Martínez Navarrete, N. (2011). Changes in flavonoid content of grapefruit juice caused by thermal treatment and storage. Innovative Food Science and Emerging Technologies. 12(2):153-162. https://doi.org/10.1016/j.ifset.2010.12.010S15316212

Bioavailability of freeze-dried and spray-dried grapefruit juice vitamin C

[EN] An alternative as to offer higher stable and easy handling than fresh fruit is in powdered form, as long as the process used to obtain it ensures a high quality product. The objective of this study was to compare the bioavailability of the vitamin C of a juice prepared from powdered grapefruit obtained by freeze-drying and by spray-drying. A trial was conducted with 11 healthy volunteers. A relative increase of 1,4 – 25,8 % of blood serum vitamin C concentration was quantified after juices intake, with no significant differences (p>0.05) due to the process used to obtain the powder. KThe authors thank the Ministerio de Economía y Competitividad for the financial support given through the Project AGL 2012-39103.Camacho Vidal, MM.; Igual Ramo, M.; Martínez-Lahuerta, JJ.; Martínez Navarrete, N. (2018). Bioavailability of freeze-dried and spray-dried grapefruit juice vitamin C. En IDS 2018. 21st International Drying Symposium Proceedings. Editorial Universitat Politècnica de València. 819-826. https://doi.org/10.4995/IDS2018.2018.7478OCS81982

Physicochemical and sensorial properties of grapefruit jams as affected by processing

Jam is an effective and tasty way of preserving fruit. Jam processing procedures as well as storage conditions and duration are important factors for jam quality. Traditional jam processing involves the application of severe thermal treatments that imply undesirable changes in the product quality characteristics such as colour, texture, flavour and nutritional and functional value. In this work, osmotic dehydration (OD) and/or microwave energy (MW) was proven as adequate to obtain jam with the typical characteristics of water content, degree Brix, pH and water activity of jam obtained by conventional thermal heating. The sensory evaluation carried out to compare the product showed that samples submitted to more intense heating treatments (conventional or MW) had significantly higher scores in colour saturation, brightness, grapefruit taste and extensibility than OD or OD+MW ones. As deduced from the obtained results, OD treatment prevents grapefruit colour changes, and mild MW heating contributes to increase the consistency and decrease the extensibility of the obtained jam. In this way, OD+MW jam was preferred by assessors mainly due to its higher consistency. The sample obtained by this procedure was stable during storage.The authors would like to thank the Ministerio de Educacion y Ciencia for the financial support given throughout the Project AGL 2005-05994. The language revision of this paper was funded by the Universidad Politecnica de Valencia, Spain.Igual Ramo, M.; García Martínez, EM.; Camacho Vidal, MM.; Martínez Navarrete, N. (2013). Physicochemical and sensorial properties of grapefruit jams as affected by processing. Food and Bioprocess Technology. 6(1):177-185. https://doi.org/10.1007/s11947-011-0696-2S17718561AENOR (2009). Sensory analysis. Methodology. Paired comparison test. UNE-EN-ISO 5495.AOAC. (2000). Official methods of analysis of AOAC International (17th ed.). Gaithersburg: AOAC International.Baker, R.-A., Berry, N., Hui, Y.-H., & Barrett, D.-M. (2005). Fruit preserves and jams. In Processing fruits: science and technology (2nd ed., pp. 113–125). Boca Ratón: CRC Press.Bodart, M., de Peñaranda, R., Deneyer, A., & Flamant, G. (2008). Photometry and colorimetry characterisation of materials in daylighting evaluation tools. Building and Environment, 43, 2046–2058.BOE (1990). Real Decreto 670/1990, de 25 de mayo, por el que se aprueba la norma de calidad para confituras, jaleas y marmalade de frutas, crema de castañas y mermelada de frutas. BOE Nº 130 (31/5/1990), 15140–15144.Bourne, M. (1982). Food texture and viscosity—concept and measurement. New York: Academic.Cañumir, J.-A., Celis, J.-E., Brujin, J., & Vidal, L. (2002). Pasteurisation of apple juice by using microwaves. 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Functional principal component analysis as a new methodology for the analysis of the impact of two rehabilitation protocols in functional recovery after stroke

[EN] Background: This study addressed the problem of evaluating the effectiveness of two protocols of physiotherapy for functional recovery after stroke. In particular, the study explored the use of Functional Principal Component Analysis (FPCA), a multivariate data analysis in order to assess and clarify the process of regaining independence after stroke. Methods: A randomized double-blind controlled trial was performed. Thirteen subjects with residual hemiparesis after a single stroke episode were measured in both in- and outpatient settings at a district hospital. All subjects were able to walk before suffering the stroke and were hemodynamically stable within the first week after stroke. Control and target groups were treated with conventional physiotherapy for stroke, but specific techniques were added for treatment of the target group depending on patients' functional levels. Independence level was assessed with the Barthel Index (BI) throughout 7 evolution stages (hemodynamic stability, beginning of standing, beginning of physical therapy sessions in the physiotherapy ward and monthly assessment for 6 months after stroke). Results: FPCA was applied for data analysis. Statistically significant differences were found in the dynamics of the recovery process between the two physiotherapy protocols. The target group showed a trend of improvement six months after stroke that was not present in the control group. Conclusions: FPCA is a method which may be used to provide greater insight into the analysis of the rehabilitation process than that provided by conventional parametric methods. So, by using the whole curves as basic data parameters, subtle differences in the rehabilitation process can be found. FPCA represents a future aid for the fine analysis of similar physiotherapy techniques, when applied in subjects with a huge variability of functional recovery, as in the case of post-stroke patients.This contribution has been carried out with financial support from the European Commission within the Seventh Framework Programme under contract FP7-ICT-2009-247935: BETTER BNCI-dr. The authors wish to thank the Stroke Rehabilitation Team of Hospital Universitari i Politecnic La Fe (Valencia, Spain), specially Dr. M.R. Beseler, physiotherapist M. Matas and physiotherapist A. Estaun. We also gratefully acknowledge patients who have participated in this study with great enthusiasm.Sánchez-Sánchez, M.; Belda Lois, JM.; Mena Del Horno, S.; Viosca Herrero, E.; Gisbert-Morant, B.; Igual-Camacho, C.; Bermejo Bosch, I. (2014). Functional principal component analysis as a new methodology for the analysis of the impact of two rehabilitation protocols in functional recovery after stroke. Journal of NeuroEngineering and Rehabilitation. 11:1-9. https://doi.org/10.1186/1743-0003-11-134S191

Effect of the inclusion of citrus pulp in the diet of goats on cheeses characteristics

The differences between the physicochemical (water content, water activity, pH, NaCl, fat, color, and texture) and sensory (descriptive analysis and consumer test) characteristics of cheeses made from the milk of goats fed on a typical control diet and goats fed on a diet incorporating orange pulp were compared. The addition of orange pulp leads to obtain cheeses(i) with a lower pH and water activity, but with a higher fat content, (ii) that are lighter and with a more yellowish-green hue and (iii) higher in color purity, hardness and adhesiveness, although they are less elastic and cohesive. Thus, the incorporation of orange pulp into the goat's diet affected not only the presence of holes in the cheese, but also its hardness, goat taste and salty taste, which were associated with a higher score of consumer acceptance. (C) 2014 Elsevier B.V. All rights reserved.The authors thank the panel of assessors for making themselves available and the Universitat Politecnica de Valencia for the financial support given throughout the Project PAID-05-12, SP20120723.Salvador Alcaraz, A.; Igual Ramo, M.; Contreras Monzón, CI.; Martínez Navarrete, N.; Camacho Vidal, MM. (2014). Effect of the inclusion of citrus pulp in the diet of goats on cheeses characteristics. Small Ruminant Research. 121(2-3):361-367. https://doi.org/10.1016/j.smallrumres.2014.06.012S3613671212-