Bacterial cellulose-lactoferrin as an antimicrobial edible packaging

Bacterial cellulose (BC) films from two distinct sources (obtained by static culture with Gluconacetobacter xylinus ATCC 53582 (BC1) and from a commercial source (BC2)) were modified by bovine lactoferrin (bLF) adsorption. The functionalized films (BC+bLF) were assessed as edible antimicrobial packaging, for use in direct contact with highly perishable foods, specifically fresh sausage as a model of meat products. BC+bLF films and sausage casings were characterized regarding their water vapour permeability (WVP), mechanical properties, and bactericidal efficiency against two food pathogens, Escherichia coli and Staphylococcus aureus. Considering their edibility, an in vitro gastrointestinal tract model was used to study the changes occurring in the BC films during passage through the gastrointestinal tract. Moreover, the cytotoxicity of the BC films against 3T3 mouse embryo fibroblasts was evaluated. BC1 and BC2 showed equivalent density, WVP and maximum tensile strength. The percentage of bactericidal efficiency of BC1 and BC2 with adsorbed bLF (BC1+bLF and BC2+bLF, respectively) in the standalone films and in inoculated fresh sausages, was similar against E. coli (mean reduction 69 % in the films per se versus 94 % in the sausages) and S. aureus (mean reduction 97 % in the films per se versus 36 % in the case sausages). Moreover, the BC1+bLF and BC2+bLF films significantly hindered the specific growth rate of both bacteria. Finally, no relevant cytotoxicity against 3T3 fibroblasts was found for the films before and after the simulated digestion. BC films with adsorbed bLF may constitute an approach in the development of bio-based edible antimicrobial packaging systems.The authors would like to acknowledge Portuguese Foundation for Science and Technology (Fundação para a Ciência e Tecnologia) for the research grants: Jorge Padrão SFRH/BD/64901/2009, Sara Gonçalves SFRH/BD/63578/2009, João Pedro Silva SFRH/BPD/ 64958/2009, Ana Cristina Pinheiro SFRH/BPD/101181/2014. V. Sencadas thanks support from the COST Action MP1206: “Electrospun nano-fibres for bio inspired composite materials and innovative industrial applications” and MP1301: “New Generation Biomimetic and Customized Implants for Bone Engineering”. The authors would also like to thank the co-funded by the Programa Operacional Regional do Norte (ON.2 e O Novo Norte), QREN, FEDER Projects “BioHealth e Biotechnology and Bioengineering approaches to improve health quality”, Ref. NORTE-07-0124- FEDER-000027; “BioInd e Biotechnology and Bioengineering for improved Industrial and Agro-Food processes”, REF. NORTE-07- 0124-FEDER-000028; Strategic Project PEST-C/FIS/UI607/2014; Matepro eOptimizing Materials and Processes”, ref. NORTE-07- 0124-FEDER-000037; Strategic Project PEst-OE/EQB/LA0023/2013 and project ref. RECI/BBB-EBI/0179/2012 (project number FCOMP- 01-0124-FEDER-027462). Finally, the authors thank the Fundação para a Ciência e Tecnologia for the strategic funding from the UID/ BIO/04469/2013 unit

Correlation between water activity and moisture content of Turkish flower and pine honeys

Abstract Water activity (aw) and moisture content (MC) of Turkish liquid flower and pine honeys were determined. Samples (706 flower and 257 pine) were collected during the honey harvesting seasons of 2010-2014 from 137 apiaries in locations with different climatic conditions all over the land. Up to date, this work is the first one seeking for a correlation between aw and MC for Turkish honeys, and also it is the largest and longest one among similar works to the best of the researchers’ knowledge. The ranges of aw and MC values of the Turkish honeys were in agreement with the literature. aw was determined between 0.470 and 0.563 for the flower honeys, and between 0.492 and 0.589 for the pine honeys. MC was measured between 15.0 and 20.4% (m/m) for the flower honeys and between 15.1 and 20.4% (m/m) for the pine honeys. Statistically different linear regression equations (aw versus MC) fitted data of the flower and pine honeys with significantly high coefficients of determinations (R2> 0.848), small mean absolute errors (< 1.39%) and no biases. The linear equations were analogous to equations giving the correlation between aw and MC for other honeys in the literature

Relationship between chronic diseases and diet in older persons in nursing homes

AbstractThis study aimed to determine the relationship between chronic diseases and nutrition in the older adults in a nursing home.In 2014 and 2019, we investigated olderpeople aged 60 years and over living in anursing home in Izmir and who agreed toparticipate and could perform self-care. A26-item questionnaire that focuses onsociodemographic, socioeconomic andchronic disease characteristics, and theTurkish version of Mini NutritionalAssessment Test-Short Form were appliedusing the face-to-face method.In 2014, 68.9% of the older had no malnutrition risk, 23% had malnutrition risk, and8.1% had malnutrition. The women had ahigher malnutrition risk and actual malnutrition than men (P&lt;0.05). Malnutrition wasmost common in 75-84 years of age. In 2019,41.6% of the older had malnutrition risk,whereas 7.8% had actual malnutrition. Nodifference was found between malnutritionand malnutrition risk, between women andmen and between age and sex (P&gt;0.05). Atboth times, malnutrition risk increased inthose with chronic disease (P&lt;0.05). At leastone chronic disease (high blood pressure,heart disease, diabetes, etc.) was found in67.6% of the older. Meanwhile, 70.1% hadbeen previously hospitalized for some reason.Malnutrition risk increases with oldage. An adequate and well-balanced diet isimportant for protecting health and increasing longevity and quality of life in old age.Older people and nursing home employeesneed to be trained on the relationship andrisks of chronic disease and malnutrition.</p

Agrindustrial Design 2012: Mediterranean Food Design

- Il testo tratta dell’importanza che il tema del cibo ha acquisito nell’attualità a scala globale, e in particolare nell’ambito dei paesi mediterranei. Definisce il senso dell’intervento di design per il cibo che si pone come obiettivo l’innalzamento della qualità dei prodotti e dei servizi alimentari. Inoltre evidenzia i vantaggi competitivi che la connotazione mediterranea può assumere nel contesto della globalità. Il testo evidenzia, oltre alle problematiche mondiali, alcune delle opportunità che si aprono alla ricerca di design e traccia alcune interessanti traiettorie che con un approccio multidisciplinare possono essere percorse per riorientare la produzione e il consumo del cibo a livello sistemico