13 research outputs found
Methodology for design of suitable dishes for dysphagic people
A methodology to adapt dishes for cerebral palsy (CP) dysphagic people was developed. Five conventional dishes were cooked, blended and texturized with mixtures of thickeners and gelling agents based on xanthan gum. The most appropriate texturizing agents were selected, the textural thermostability of the dishes was studied, and the shelf-life was evaluated by back extrusion, sensory and microbiology analysis. Information about the acceptability of the adapted dishes by CP dysphagic people was obtained through the control of the consumed fraction and the liking or disliking reaction after eating the dishes. The adapted dishes considered suitable for swallowing process showed maximum force between 6.2(0.1) N and 18.9(3.3) N, minimum force between â3.9(0.3) N and â9.2(1.3) N, and Fmin/Fmax ratio between 0.4(0.0) and 0.7(0.0). Regarding sensory characteristics, the adapted dishes showed low stickiness, residue and firmness, and high suitable texture score. The methodology was appropriate for developing suitable dishes, sensorially accepted by dysphagic people, thermostable for 7 days refrigerated storage and ready-to-eat. Industrial relevance: This study presents the technological basis for the standardized design of suitable ready-to-eat dishes for dysphagic people. The methodology developed is of great interest to the industry of ready-to-eat dishes.This study has been partially financed by the European Regional Development Fund through the 2014-2020 FEDER Operational Program of Navarre and by Navarre Government through the Programme 'AYUDAS PARA REALIZAR PROYECTOS DE I+D - Convocatoria 2017' (PEP E-14/000107-01)
Artisanal trawl fisheries as a sentinel of marine litter pollution
Systematic seafloor surveys are a highly desirable method of marine litter monitoring, but the high costs involved in seafloor sampling are not a trivial handicap. In the present work, we explore the opportunity provided by the artisanal trawling fisheries to obtain systematic data on marine litter in the Gulf of Cadiz between 2019 and 2021. We find that plastic was the most frequent material, with a prevalence of single-use and fishing-related items. Litter densities decreased with increasing distance to shore with a seasonal migration of the main litter hotspots. During pre-lockdown and post-lockdown stages derived from COVID-19, marine litter density decreased by 65 %, likely related to the decline in tourism and outdoor recreational activities. A continuous collaboration of 33 % of the local fleet would imply a removal of hundreds of thousands of items each year. The artisanal trawl fishing sector can play a unique role of monitoring marine litter on the seabe
Reducing the environmental impact of surgery on a global scale: systematic review and co-prioritization with healthcare workers in 132 countries
Abstract
Background
Healthcare cannot achieve net-zero carbon without addressing operating theatres. The aim of this study was to prioritize feasible interventions to reduce the environmental impact of operating theatres.
Methods
This study adopted a four-phase Delphi consensus co-prioritization methodology. In phase 1, a systematic review of published interventions and global consultation of perioperative healthcare professionals were used to longlist interventions. In phase 2, iterative thematic analysis consolidated comparable interventions into a shortlist. In phase 3, the shortlist was co-prioritized based on patient and clinician views on acceptability, feasibility, and safety. In phase 4, ranked lists of interventions were presented by their relevance to high-income countries and lowâmiddle-income countries.
Results
In phase 1, 43 interventions were identified, which had low uptake in practice according to 3042 professionals globally. In phase 2, a shortlist of 15 intervention domains was generated. In phase 3, interventions were deemed acceptable for more than 90 per cent of patients except for reducing general anaesthesia (84 per cent) and re-sterilization of âsingle-useâ consumables (86 per cent). In phase 4, the top three shortlisted interventions for high-income countries were: introducing recycling; reducing use of anaesthetic gases; and appropriate clinical waste processing. In phase 4, the top three shortlisted interventions for lowâmiddle-income countries were: introducing reusable surgical devices; reducing use of consumables; and reducing the use of general anaesthesia.
Conclusion
This is a step toward environmentally sustainable operating environments with actionable interventions applicable to both highâ and lowâmiddleâincome countries
Sensory Characterization and Acceptability of a New Lulo (<i>Solanum quitoense</i> Lam.) Powder-Based Soluble Beverage Using Rapid Evaluation Techniques with Consumers
Recently, the interest in tropical fruits has increased widely even beyond their production areas, but the perishable nature of these fruits makes their marketing difficult. However, due to its special sensory characteristics and nutritional value, lulo (Solanum quitoense Lam.) is a good candidate for product development to meet this ever-growing demand. Therefore, a lulo-powder-based soluble beverage was prepared according to previously established formulations. Thus, the aim of the present research was to obtain the sensory characterization, study consumersâ overall acceptability, and identify drivers of liking for the new beverage. Eight samples were prepared with lulo juice or pulp + stevia, or a sweetener blend (erythritol + xylitol + stevia). Maltodextrin or inulin, as a drying aid, was added to freeze-dry the samples. The freeze-dried samples were rehydrated for consumption. The sensory characterization of the new beverage was carried out by using CATA questions with consumers (n = 69). The most influential attributes that affected acceptability were identified by using ideal product characterization and hedonic scores of the samples. The beverage formulations with stevia alone had the lowest acceptability. Most sensory differences among samples were found between the visual attributes. The attributes âcleanâ, âhomogeneousâ, âfruityâ and âcitrusâ odor, âjust-right acidityâ, âjust-right sweetnessâ, and âfreshâ were necessary to increase global acceptance in the juice-only beverages (Js), whereas âcloudyâ, âoff-odorâ, and âvery acidicâ negatively impacted acceptance. For products with pulp (Ps), âcitrusâ and âtropical fruitâ odors, âjust-right acidityâ, âjust-right sweetnessâ, and âfreshâ attributes were needed to increase acceptance, while âcloudyâ and âchemical/artificialâ flavors negatively impacted acceptance. The lulo-powder-based soluble beverage was accepted by consumers; however, there is still potential for the sensory-quality improvement of this product
Dishes adapted to dysphagia: sensory characteristics and their relationship to hedonic acceptance
Dishes whose texture has been modified for dysphagia undergo changes in other sensory
characteristics as well. Therefore, it is necessary to identify these characteristics in adapted dishes and
their relationship to hedonic acceptance. In the present work, the sensory characteristics of five dishes
adapted to dysphagia associated with cerebral palsy were investigated using the check-all-that-apply
method. A hedonic evaluation with a panel of non-dysphagic judges was performed to relate the
degree of acceptance with the sensory characteristics of the adapted dishes. The identification of
the original non-adapted dish as well as the relationship between the hedonic evaluation by nondysphagic
judges and dysphagic judges were explored. The main attributes of the dishes adapted
to dysphagia were âhomogeneityâ and âeasy-to-swallowâ. Attributes that increased the hedonic
evaluation were âflavorfulâ, âflavor of the original dishâ, âsoft textureâ, âeasy-to-swallowâ, and
âodor of the original dishâ. The attributes that decreased the hedonic evaluation were âthick mashâ
and âblandâ. The fish dish was the only one correctly identified more than 62.5% of the time. The
adapted dishes received scores above 4.7 out of 9.0 in the hedonic evaluation. The most accepted
dishes were the chicken stew and the chickpea stew. Except for the pasta dish, the test yielded
similar results to those obtained with dysphagic judges. The texture-modified dishes were correctly
characterized and accepted. This study shows that all the sensory characteristics of the adapted
dishes are crucial for acceptance and identification.This study has been partially financed by the European Regional Development Fund
through the 2014â2020 FEDER Operational Program of Navarre and by Navarre Government through
the Program âAyudas para realizar proyectos de I+DâConvocatoria 2017â (PEP E-14/000107-01)
Characterisation and classification of Spanish white wines by multivariate data analysis
White wines from two Spanish regions (AragĂłn and Navarra) were studied. Wines were produced from grapes of three different varieties : Chardonnay, Garnacha and Macabeo. Oenological parameters (pH, rH, total acidity, ethanol, dry extract, ash, alkalinity of ash and colour), major volatile compounds (acetaldehyde, methyl acetate, ethyl acetate, methanol, 1-propanol, isobutanol and isoamylalcohol), 2,3-butanodiol and glycerol were analysed. Multivariate statistical methods were employed in wine differentiation and classification according to varietal and geographical origin. The multifactor ANOVA was employed for a preliminary study of the contribution of each analytical variable to the characterisation of wines according to region and variety. As a consequence, we excluded those variables that did not show a relevant role in the regional and varietal differentiation from the subsequent statistical treatments : rH, total acidity and methyl acetate. The results of the factor analysis shows a varietal factor (F1) and a regional factor (F2). F1 was correlated with 2,3-butanodiol, 1-propanol, ash, pH and colour. Regional factor was basically correlated with methanol, isobutanol isoamyl alcohol and glycerol. Factor analysis provided a good description of the differences between production zones but grape variety characterisation was more difficult. Application of stepwise discriminant analyses to raw data resulted in satisfactory classification of wines according to variety. Chardonnay wines were correctly classified after the first step. The variables with the greatest discriminating power were 1-propanol and ash content. In contrast, isoamyl alcohols and colour played an important role in Garnacha and Macabeo wines classification. The result of discriminating analysis by production zone confirms the importance of alcoholic compounds to regional classification. The analysis of the standardised coefficients shows that the discriminant function correlates mainly with the parameters 2,3-butanodiol, isoamyl alcohols and ethanol content. Ethanol is the variable with the greatest discriminating power to AragĂłn wines. The classification of Navarra wines is correlated whit 2,3-butanodiol and isoamyl alcohols
Dishes Adapted to Dysphagia: Sensory Characteristics and Their Relationship to Hedonic Acceptance
Dishes whose texture has been modified for dysphagia undergo changes in other sensory characteristics as well. Therefore, it is necessary to identify these characteristics in adapted dishes and their relationship to hedonic acceptance. In the present work, the sensory characteristics of five dishes adapted to dysphagia associated with cerebral palsy were investigated using the check-all-that-apply method. A hedonic evaluation with a panel of non-dysphagic judges was performed to relate the degree of acceptance with the sensory characteristics of the adapted dishes. The identification of the original non-adapted dish as well as the relationship between the hedonic evaluation by non-dysphagic judges and dysphagic judges were explored. The main attributes of the dishes adapted to dysphagia were âhomogeneityâ and âeasy-to-swallowâ. Attributes that increased the hedonic evaluation were âflavorfulâ, âflavor of the original dishâ, âsoft textureâ, âeasy-to-swallowâ, and âodor of the original dishâ. The attributes that decreased the hedonic evaluation were âthick mashâ and âblandâ. The fish dish was the only one correctly identified more than 62.5% of the time. The adapted dishes received scores above 4.7 out of 9.0 in the hedonic evaluation. The most accepted dishes were the chicken stew and the chickpea stew. Except for the pasta dish, the test yielded similar results to those obtained with dysphagic judges. The texture-modified dishes were correctly characterized and accepted. This study shows that all the sensory characteristics of the adapted dishes are crucial for acceptance and identification
Dishes Adapted to Dysphagia: Sensory Characteristics and Their Relationship to Hedonic Acceptance
Dishes whose texture has been modified for dysphagia undergo changes in other sensory characteristics as well. Therefore, it is necessary to identify these characteristics in adapted dishes and their relationship to hedonic acceptance. In the present work, the sensory characteristics of five dishes adapted to dysphagia associated with cerebral palsy were investigated using the check-all-that-apply method. A hedonic evaluation with a panel of non-dysphagic judges was performed to relate the degree of acceptance with the sensory characteristics of the adapted dishes. The identification of the original non-adapted dish as well as the relationship between the hedonic evaluation by non-dysphagic judges and dysphagic judges were explored. The main attributes of the dishes adapted to dysphagia were âhomogeneityâ and âeasy-to-swallowâ. Attributes that increased the hedonic evaluation were âflavorfulâ, âflavor of the original dishâ, âsoft textureâ, âeasy-to-swallowâ, and âodor of the original dishâ. The attributes that decreased the hedonic evaluation were âthick mashâ and âblandâ. The fish dish was the only one correctly identified more than 62.5% of the time. The adapted dishes received scores above 4.7 out of 9.0 in the hedonic evaluation. The most accepted dishes were the chicken stew and the chickpea stew. Except for the pasta dish, the test yielded similar results to those obtained with dysphagic judges. The texture-modified dishes were correctly characterized and accepted. This study shows that all the sensory characteristics of the adapted dishes are crucial for acceptance and identification