Mechanical and surface chemical analysis of retrieved breast implants from a single centre

INTRODUCTION: Breast implants are associated with complications such as capsular contracture, implant rupture and leakage often necessitating further corrective surgery. Re-operation rates have been reported to occur in up to 15.4% of primary augmentation patients and up to 27% in primary reconstructions patients within the first three years (Cunningham, 2007). The aim of this study was to examine the mechanical and surface chemical properties as well as the fibroblast response of retrieved breast implants in our unit to determine the in vivo changes which occur over time. METHODS: Ethical approval was obtained. 47 implants were retrieved. Implantation time ranged from 1 month to 388 months (Mean 106.1 months). Tensile strength, elongation, Young's modulus and tear strength properties were measured using Instron 5565 tensiometer on anterior and posterior aspects of the implant. Attenuated total reflectance-fourier transform infra-red spectroscopy (ATR-FTIR), wettability and scanning electron microscopy (SEM) analysis was performed on the shell surfaces. Bicinchoninic acid assay was performed to determine shell protein content. The fibroblast response was determined by seeding HDFa cells on the retrieved implants and cell metabolism measured using Alamar Blue™ assay. RESULTS: Mechanical properties fall with increasing duration of implantation. There were no significant changes in ATR-FTIR spectra between ruptured and intact implants nor significant changes in wettability in implants grouped into 5 year categories. SEM imaging reveals surface degradation changes with increasing duration of implantation. CONCLUSIONS: With increasing duration of implantation, mechanical properties of the breast implants fall. However this was not associated with surface chemical changes as determined by ATR-FTIR and wettability nor protein content of the shells. Thus the reduction in mechanical properties is associated with breast implant failure but further research is required to elucidate the mechanisms

Baltic herring (Clupea harengus membras) oil encapsulation by spray drying using a rice and whey protein blend as a coating material

As popular coating material for encapsulation like milk proteins and maltodextrin do not fully mask unpleasant fish flavors, rice and whey protein blend was tested to aid the use of Baltic herring (BH) oil in functional foods. Particle size and morphology of emulsions (7.5% whey protein, 7.5% rice protein, 15% BH oil and water) produced at pH 3, 6 or 8 with one or two step homogenization and resulting powders were characterized together with fatty acid composition, volatile compounds and oxidative stability. The use of rice and whey proteins lead to stable emulsions with bimodal size distribution and large dispersion (0.05-100 mu m). Emulsion's pH affected powder particle sizes, with pH 3 resulting in powders with biggest particle sizes. Morphology of powders showed spherical shape with porous structure. Emulsions with pH 6.5 produced powders with the highest induction periods (1.59-1.73 h) and low content of volatile compounds

Food Fortification Using Spray-Dried Emulsions of Fish Oil Produced with Maltodextrin, Plant and Whey Proteins - Effect on Sensory Perception, Volatiles and Storage Stability

Fortification of foods with fish oil rich in n–3 fatty acids improves the nutritional value, but creates challenges with flavor and oxidative stability, especially during storage. Pea, soy, and sunflower proteins were used in combination with whey protein or maltodextrin to encapsulate fish oil by spray-drying. The use of whey protein compared with maltodextrin as wall material improved oxidative stability of spray-dried emulsions, although the use of whey protein increased the number of observed cracks in outer shell of the particles. Non- and encapsulated oil were used in cookies and chocolates to examine flavor characteristics by generic descriptive analysis and volatile products by solid-phase microextraction with gas chromatography-mass spectrometry. A long-term storage test at room temperature was conducted to evaluate the oxidative stability of the food models. Fortification changed the texture, odor, and flavor of the food models with fishy flavor being the most impactful attribute. For both food models, use of pea protein with maltodextrin resembled attributes of control the best. Fortification and encapsulation material also affected volatile profiles of food models. Both non-encapsulated oil and whey protein formulations performed well in regard to oxidative stability for both food models. Generally, the cookie model showed more potential for fortification than the chocolate one.</p

Quality of fat from oilseeds used to produce selected kinds of bread

W pracy określono stopień hydrolizy i utlenienia tłuszczów zawartych w nasionach oleistych, nasionach wyodrębnionych z pieczywa (stanowiących dodatek do tego pieczywa) oraz tłuszczów miękiszu pieczywa. Dodatkowo w tłuszczu miękiszu pieczywa określono skład kwasów tłuszczowych. Materiałem badawczym, pochodzącym z tej samej piekarni, było: 5 próbek nasion oleistych (słonecznik, soja, dynia, len, sezam) oraz 7 rodzajów pieczywa (jeden bez dodatku nasion oleistych i sześć z dodatkiem nasion oleistych). W tłuszczu, wyekstrahowanym z nasion wyjściowych i wyodrębnionych z pieczywa oraz z miękiszu pieczywa, oznaczono liczbę kwasową, nadtlenkową i anizydynową, zawartość dienów i trienów oraz skład kwasów tłuszczowych. Stwierdzono, że tłuszcz nasion oleistych (surowca) zawierał mało WKT i nadtlenków, ale dużo wtórnych produktów utlenienia. Proces wypieku pieczywa spowodował zwiększenie stopnia hydrolizy i utlenienia tłuszczu nasion, przy czym w znacznie większym stopniu tych, które zastosowano do posypania powierzchni pieczywa. Nasiona lnu ze skórki pieczywa zawierały ponad 2-krotnie więcej nadtlenków i ponad 3-krotnie więcej wtórnych produktów utlenienia niż nasiona z miękiszu. Tłuszcz miękiszu pieczywa z nasionami, w porównaniu z tłuszczem pieczywa bez dodatków, cechowała mniejsza liczba kwasowa, anizydynowa, zawartość dienów i trienów oraz w większości przypadków mniejsza liczba nadtlenkowa. Dodatek nasion oleistych korzystnie zmniejszył udział kwasów nasyconych, a zwiększył nienasyconych, w tym NNKT. Wyniki badań wskazują, że nasiona oleiste należy dodawać do ciasta, a nie posypywać nimi powierzchni pieczywa.Under this research study, determined were the degrees of hydrolysis and oxidation of the fats contained in oilseeds, in seeds isolated from the bread studied (those seeds constituted a bread additive), as well as of the fats contained in the bread crumb. In addition, determined was the composition of fatty acids in the fat from the bread crumb. The research material, originating from the same bakery, comprised: 5 samples of oilseeds (sunflower, soybean, pumpkin, linseed, and sesame) and 7 kinds of bread (one without oilseeds added and six with oilseeds added). In the fat extracted from the initial oilseeds and isolated from the bread and bread crumb, the following was determined: values of acid, peroxide, and anisidine, contents of dienes and trienes, and fatty acid composition. It was found that the fat from oilseeds (raw material) contained low amounts of free fatty acids (FFA) and peroxides, but high amounts of secondary oxidation products. The baking process caused the degrees of lipid hydrolysis and oxidation in the oilseeds to increase; and the extent of this increase was essentially higher in the case of seeds scattered over the bread’s surface. Compared to the seeds from the bread crumb, the linseeds from the bread crust contained more than a double amount of peroxides, and the content of secondary oxidation products therein was over three times higher. Compared to the fat in the bread with no additives, the fat in the bread crumb with oilseeds was characterized by a lower acid values, a lower anisidine value, lower contents of dienes and trienes, and, in the majority of cases, a lower peroxide value. The addition of oilseeds was found to beneficially decrease the content of saturated fatty acids and to increase that of unsaturated fatty acids. The research results suggest that oilseeds should be added to bread dough instead of scattering them over the bread’s surface

The relationships between food attitudes and sociodemographic determinants among students of the Third Age University in northern Poland

Background. A thorough understanding of nutritional needs, food attitudes, and preferences are necessary for aging societies. So far the detailed studies on food attitudes and their determinants among elderly people were relatively scarce. Objective. This research was aimed at the determination of relationships between food attitudes and some sociodemographic features among elderly people, students of the Third Age University in Poland. Material and methods. The study was conducted among 607 students of the Third Age University based on the authors` questionnaire. The survey was anonymous. The attitudes towards health benefits of foods, novel foods, light and organic foods, food as a reward and pleasure, restriction of food intake, and the packaging and composition of food were investigated. Results. The relationships between attitudes and gender, age, education level, professional activity, BMI index, and economic status were differentiated. The positive attitudes over 50% were noticed only for the health benefits of foods and the packaging and composition of the food. For the other attitudes, the neutral attitudes were dominant. The three significant relations between attitudes and sociodemographic determinants were notices only for gender, two such relations were found for professional activity, the economic status and BMI index, and relations between age or education level – only for a single attitude. Conclusions. The obtained results may be explained as a complex effect of specifics of this group and the overall tendency for conservative attitudes observed among elderly people. The food attitudes are significantly related to gender and other determinants become much less important for the surveyed group of the participants of the Third Age University