ELABORAÇÃO DE BISCOITO INTEGRAL UTILIZANDO ÓLEO E FARINHA DA POLPA DE ABACATE

O objetivo deste trabalho foi preparar biscoitos integrais com farinha e óleo da polpa de abacate e avaliar os produtos quanto às suas características físico-químicas e sensoriais. A polpa de abacates da variedade Margarida foi desidratada, prensada a frio para extração do óleo e triturada para produção da farinha. Nas cinco formulações de biscoitos elaboradas, exceto a padrão, substitui-se parcialmente a farinha integral e a manteiga por farinha de polpa de abacate e óleo de abacate em diferentes proporções. A polpa de abacate Margarida apresentou, de modo geral, características similares às descritas na literatura e a farinha obtida da polpa dos abacates mostrou características semelhantes às farinhas de trigo convencional e integral. Os biscoitos elaborados com farinha e óleo de abacate apresentaram maiores teores de acidez e umidade que a formulação padrão e as formulações com maiores conteúdos de farinha de abacate evidenciaram maior concentração de minerais e fibras. A análise sensorial demonstrou boa aceitação dos biscoitos, no entanto as formulações com menores proporções de farinha e óleo de abacate apresentaram melhores características sensoriais.

Mortality and pulmonary complications in patients undergoing surgery with perioperative SARS-CoV-2 infection: an international cohort study

Background: The impact of severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) on postoperative recovery needs to be understood to inform clinical decision making during and after the COVID-19 pandemic. This study reports 30-day mortality and pulmonary complication rates in patients with perioperative SARS-CoV-2 infection. Methods: This international, multicentre, cohort study at 235 hospitals in 24 countries included all patients undergoing surgery who had SARS-CoV-2 infection confirmed within 7 days before or 30 days after surgery. The primary outcome measure was 30-day postoperative mortality and was assessed in all enrolled patients. The main secondary outcome measure was pulmonary complications, defined as pneumonia, acute respiratory distress syndrome, or unexpected postoperative ventilation. Findings: This analysis includes 1128 patients who had surgery between Jan 1 and March 31, 2020, of whom 835 (74·0%) had emergency surgery and 280 (24·8%) had elective surgery. SARS-CoV-2 infection was confirmed preoperatively in 294 (26·1%) patients. 30-day mortality was 23·8% (268 of 1128). Pulmonary complications occurred in 577 (51·2%) of 1128 patients; 30-day mortality in these patients was 38·0% (219 of 577), accounting for 81·7% (219 of 268) of all deaths. In adjusted analyses, 30-day mortality was associated with male sex (odds ratio 1·75 [95% CI 1·28–2·40], p\textless0·0001), age 70 years or older versus younger than 70 years (2·30 [1·65–3·22], p\textless0·0001), American Society of Anesthesiologists grades 3–5 versus grades 1–2 (2·35 [1·57–3·53], p\textless0·0001), malignant versus benign or obstetric diagnosis (1·55 [1·01–2·39], p=0·046), emergency versus elective surgery (1·67 [1·06–2·63], p=0·026), and major versus minor surgery (1·52 [1·01–2·31], p=0·047). Interpretation: Postoperative pulmonary complications occur in half of patients with perioperative SARS-CoV-2 infection and are associated with high mortality. Thresholds for surgery during the COVID-19 pandemic should be higher than during normal practice, particularly in men aged 70 years and older. Consideration should be given for postponing non-urgent procedures and promoting non-operative treatment to delay or avoid the need for surgery. Funding: National Institute for Health Research (NIHR), Association of Coloproctology of Great Britain and Ireland, Bowel and Cancer Research, Bowel Disease Research Foundation, Association of Upper Gastrointestinal Surgeons, British Association of Surgical Oncology, British Gynaecological Cancer Society, European Society of Coloproctology, NIHR Academy, Sarcoma UK, Vascular Society for Great Britain and Ireland, and Yorkshire Cancer Research

Fatores que influenciam na composição de carotenoides em goiaba, acerola, pitanga e seus produtos processados

Orientador : Delia B. Rodriguez-AmayaTese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de AlimentosResumo: O resumo poderá ser visualizado no texto completo da tese digitalAbstract: The abstract is available with the full electronic documentDoutoradoDoutor em Ciência de Alimento

ELABORAÇÃO DE BISCOITO INTEGRAL UTILIZANDO ÓLEO E FARINHA DA POLPA DE ABACATE

O objetivo deste trabalho foi preparar biscoitos integrais com farinha e óleo da polpa de abacate e avaliar os produtos quanto às suas características físico-químicas e sensoriais. A polpa de abacates da variedade Margarida foi desidratada, prensada a frio para extração do óleo e triturada para produção da farinha. Nas cinco formulações de biscoitos elaboradas, exceto a padrão, substitui-se parcialmente a farinha integral e a manteiga por farinha de polpa de abacate e óleo de abacate em diferentes proporções. A polpa de abacate Margarida apresentou, de modo geral, características similares às descritas na literatura e a farinha obtida da polpa dos abacates mostrou características semelhantes às farinhas de trigo convencional e integral. Os biscoitos elaborados com farinha e óleo de abacate apresentaram maiores teores de acidez e umidade que a formulação padrão e as formulações com maiores conteúdos de farinha de abacate evidenciaram maior concentração de minerais e fibras. A análise sensorial demonstrou boa aceitação dos biscoitos, no entanto as formulações com menores proporções de farinha e óleo de abacate apresentaram melhores características sensoriais.

<b>Technological use of green banana and birdseed flour in preparing cookies

Cookies made up of flour containing unripe banana and birdseed were developed and characterized by centesimal composition, microbiological quality, color by CIE L*, a* and b* system and sensory acceptance. Two formulations of cookies (F1 and F2) with different amounts of mixed flour (@ 6.0 and 8.0 g 100 g-1, respectively) were designed. All formulations exhibited attractive nutritional properties, mainly due to the levels of protein (F1: 11.6 and F2: 10.7 g 100 g-1) and dietary fiber (F1: 22.6 and F2: 31.03 g 100 g-1). There was no significant difference (p < 0.05) in color parameters between the upper surfaces of F1 and F2, and between the undersides of cookies. Both compositions showed high acceptability in color, texture, odor and taste, with a predominance of scores of the category 8 (like very much) and no statistical difference (p < 0.05) in the perception of these attributes by the tasters between formulations. The results of the purchase intention test suggest a good commercial prospect for the cookies developed. Our findings represent a new proposal for the use of flour with unripe banana and birdseed in the development of a food product with high added value

Novas cultivares de batata-doce: SCS370 Luiza, SCS371 Katiy, SCS372 Marina

Resumo – Acessos de batata-doce são mantidos por produtores durante gerações. A prospecção e avaliação agronômica desses materiais, bem como a avaliação da qualidade nutricional das raízes, foram os objetivos do presente estudo. O trabalho iniciou em 2007 com a coleta e avaliação agronômica de 35 acessos. Os melhores acessos foram registrados e nomeados como SCS370 Luiza, SCS371 Katiy e SCS372 Marina. Esses três materiais foram avaliados nos municípios catarinenses de Itajaí, Timbó e Tijucas quanto à produtividade comercial (PC) e qualidade das raízes. O cv. SCS370 Luiza se destacou pela coloração roxa intensa da polpa devida à grande quantidade de antocianinas, e pela maior quantidade de compostos fenólicos totais; o cv. SCS372 Marina, pela coloração da polpa amarelada e pelo elevado nível de carotenoides na polpa; e o cv. SCS371 Katiy apresentou polpa branca e elevada quantidade de vitamina C na polpa. Os três cultivares apresentam características de interesse nutricional e comercial, justificando a importância de seu cultivo.Abstract – Sweet potatoes varieties are preserved by farmers for generations. The aim of this study was to prospect and evaluate nutritional characteristics and agronomic aspects of these sweet potatoes. The selection started in 2007 through the agronomic evaluation of 35 entries. The best clones were registered and named as ‘SCS370 Luiza’, ‘SCS371 Katiy’ and ‘SCS372 Marina’. These three cultivars were evaluated for commercial yield and root quality, in the municipalities of Itajaí, Timbó and Tijucas, all located in Santa Catarina State. Among the characteristics considered, the cultivar ‘SCS370 Luiza’ presented intensive purple flesh color, due to the large amount of anthocyanin, and the largest amount of total phenolics compounds. The cultivar ‘SCS372 Marina’ presented yellow flesh and high contents of carotenoids. On the other hand, the cultivar ‘SCS371 Katiy’ presented white flesh color with a high amount of vitamin C. Therefore, all three cultivars present interesting commercial characteristics, justifying the importance of their cultivation

Evaluation of a quality improvement intervention to reduce anastomotic leak following right colectomy (EAGLE): pragmatic, batched stepped-wedge, cluster-randomized trial in 64 countries

Background Anastomotic leak affects 8 per cent of patients after right colectomy with a 10-fold increased risk of postoperative death. The EAGLE study aimed to develop and test whether an international, standardized quality improvement intervention could reduce anastomotic leaks. Methods The internationally intended protocol, iteratively co-developed by a multistage Delphi process, comprised an online educational module introducing risk stratification, an intraoperative checklist, and harmonized surgical techniques. Clusters (hospital teams) were randomized to one of three arms with varied sequences of intervention/data collection by a derived stepped-wedge batch design (at least 18 hospital teams per batch). Patients were blinded to the study allocation. Low- and middle-income country enrolment was encouraged. The primary outcome (assessed by intention to treat) was anastomotic leak rate, and subgroup analyses by module completion (at least 80 per cent of surgeons, high engagement; less than 50 per cent, low engagement) were preplanned. Results A total 355 hospital teams registered, with 332 from 64 countries (39.2 per cent low and middle income) included in the final analysis. The online modules were completed by half of the surgeons (2143 of 4411). The primary analysis included 3039 of the 3268 patients recruited (206 patients had no anastomosis and 23 were lost to follow-up), with anastomotic leaks arising before and after the intervention in 10.1 and 9.6 per cent respectively (adjusted OR 0.87, 95 per cent c.i. 0.59 to 1.30; P = 0.498). The proportion of surgeons completing the educational modules was an influence: the leak rate decreased from 12.2 per cent (61 of 500) before intervention to 5.1 per cent (24 of 473) after intervention in high-engagement centres (adjusted OR 0.36, 0.20 to 0.64; P &lt; 0.001), but this was not observed in low-engagement hospitals (8.3 per cent (59 of 714) and 13.8 per cent (61 of 443) respectively; adjusted OR 2.09, 1.31 to 3.31). Conclusion Completion of globally available digital training by engaged teams can alter anastomotic leak rates. Registration number: NCT04270721 (http://www.clinicaltrials.gov)