Ice morphology modification and solute recovery improvement by heating and annealing during block freeze-concentration of coffee extracts

Several treatments on ice blocks can be applied during block freeze-concentration to increase the solute recovery from the ice. In the present study, the changes in the ice block’s temperature and the application of annealing during the block freeze-concentration of aqueous coffee extracts were studied. The ice block was subjected to heating and annealing prior to the thawing stage. The effect of coolant temperature during ice block heating (T = -10 and -5 °C) and the application of annealing (+, -) on solute recovery and ice structure morphology was evaluated. The use of annealing during block freeze-concentration modified the ice crystal morphology and increased the solute recovery only when it is applied at the highest temperature. In general, the annealing process increased the size and circularity of the ice crystals, consequently improving the solute recovery. Thus, annealing can be used to increase the solute recovery during block freeze-concentration.Postprint (published version

Global age-sex-specific mortality, life expectancy, and population estimates in 204 countries and territories and 811 subnational locations, 1950–2021, and the impact of the COVID-19 pandemic: a comprehensive demographic analysis for the Global Burden of Disease Study 2021

Background Estimates of demographic metrics are crucial to assess levels and trends of population health outcomes. The profound impact of the COVID-19 pandemic on populations worldwide has underscored the need for timely estimates to understand this unprecedented event within the context of long-term population health trends. The Global Burden of Diseases, Injuries, and Risk Factors Study (GBD) 2021 provides new demographic estimates for 204 countries and territories and 811 additional subnational locations from 1950 to 2021, with a particular emphasis on changes in mortality and life expectancy that occurred during the 2020–21 COVID-19 pandemic period. Methods 22 223 data sources from vital registration, sample registration, surveys, censuses, and other sources were used to estimate mortality, with a subset of these sources used exclusively to estimate excess mortality due to the COVID-19 pandemic. 2026 data sources were used for population estimation. Additional sources were used to estimate migration; the effects of the HIV epidemic; and demographic discontinuities due to conflicts, famines, natural disasters, and pandemics, which are used as inputs for estimating mortality and population. Spatiotemporal Gaussian process regression (ST-GPR) was used to generate under-5 mortality rates, which synthesised 30 763 location-years of vital registration and sample registration data, 1365 surveys and censuses, and 80 other sources. ST-GPR was also used to estimate adult mortality (between ages 15 and 59 years) based on information from 31 642 location-years of vital registration and sample registration data, 355 surveys and censuses, and 24 other sources. Estimates of child and adult mortality rates were then used to generate life tables with a relational model life table system. For countries with large HIV epidemics, life tables were adjusted using independent estimates of HIV-specific mortality generated via an epidemiological analysis of HIV prevalence surveys, antenatal clinic serosurveillance, and other data sources. Excess mortality due to the COVID-19 pandemic in 2020 and 2021 was determined by subtracting observed all-cause mortality (adjusted for late registration and mortality anomalies) from the mortality expected in the absence of the pandemic. Expected mortality was calculated based on historical trends using an ensemble of models. In location-years where all-cause mortality data were unavailable, we estimated excess mortality rates using a regression model with covariates pertaining to the pandemic. Population size was computed using a Bayesian hierarchical cohort component model. Life expectancy was calculated using age-specific mortality rates and standard demographic methods. Uncertainty intervals (UIs) were calculated for every metric using the 25th and 975th ordered values from a 1000-draw posterior distribution. Findings Global all-cause mortality followed two distinct patterns over the study period: age-standardised mortality rates declined between 1950 and 2019 (a 62·8% [95% UI 60·5–65·1] decline), and increased during the COVID-19 pandemic period (2020–21; 5·1% [0·9–9·6] increase). In contrast with the overall reverse in mortality trends during the pandemic period, child mortality continued to decline, with 4·66 million (3·98–5·50) global deaths in children younger than 5 years in 2021 compared with 5·21 million (4·50–6·01) in 2019. An estimated 131 million (126–137) people died globally from all causes in 2020 and 2021 combined, of which 15·9 million (14·7–17·2) were due to the COVID-19 pandemic (measured by excess mortality, which includes deaths directly due to SARS-CoV-2 infection and those indirectly due to other social, economic, or behavioural changes associated with the pandemic). Excess mortality rates exceeded 150 deaths per 100 000 population during at least one year of the pandemic in 80 countries and territories, whereas 20 nations had a negative excess mortality rate in 2020 or 2021, indicating that all-cause mortality in these countries was lower during the pandemic than expected based on historical trends. Between 1950 and 2021, global life expectancy at birth increased by 22·7 years (20·8–24·8), from 49·0 years (46·7–51·3) to 71·7 years (70·9–72·5). Global life expectancy at birth declined by 1·6 years (1·0–2·2) between 2019 and 2021, reversing historical trends. An increase in life expectancy was only observed in 32 (15·7%) of 204 countries and territories between 2019 and 2021. The global population reached 7·89 billion (7·67–8·13) people in 2021, by which time 56 of 204 countries and territories had peaked and subsequently populations have declined. The largest proportion of population growth between 2020 and 2021 was in sub-Saharan Africa (39·5% [28·4–52·7]) and south Asia (26·3% [9·0–44·7]). From 2000 to 2021, the ratio of the population aged 65 years and older to the population aged younger than 15 years increased in 188 (92·2%) of 204 nations. Interpretation Global adult mortality rates markedly increased during the COVID-19 pandemic in 2020 and 2021, reversing past decreasing trends, while child mortality rates continued to decline, albeit more slowly than in earlier years. Although COVID-19 had a substantial impact on many demographic indicators during the first 2 years of the pandemic, overall global health progress over the 72 years evaluated has been profound, with considerable improvements in mortality and life expectancy. Additionally, we observed a deceleration of global population growth since 2017, despite steady or increasing growth in lower-income countries, combined with a continued global shift of population age structures towards older ages. These demographic changes will likely present future challenges to health systems, economies, and societies. The comprehensive demographic estimates reported here will enable researchers, policy makers, health practitioners, and other key stakeholders to better understand and address the profound changes that have occurred in the global health landscape following the first 2 years of the COVID-19 pandemic, and longer-term trends beyond the pandemic

El efecto de las variables del proceso sobre las propiedades físicas y la microestructura de las hojuelas de nanoemulsión de HOPO obtenidas por ventana de refractancia

14 páginasRefractance window (RW) drying is considered an emerging technique in the food field due to its scalability, energy efficiency, cost and end-product quality. It can be used for obtaining flakes from high-oleic palm oil (HOPO) nanoemulsions containing a high concentration of temperature-sensitive active compounds. This work was thus aimed at studying the effect of temperature, thickness of the film drying, nanoemulsion process conditions, and emulsion formulation on the flakes’ physical properties and microstructure. The results showed that HOPO flakes had good physical characteristics: 1.4% to 5.6% moisture content and 0.26 to 0.58 aw. Regarding microstructure, lower fractal dimension (FDt) was obtained when RW drying temperature increased, which is related to more regular surfaces. The results indicated that flakes with optimal physical properties can be obtained by RW drying of HOPO nanoemulsions.El secado de ventana de refractancia (RW) se considera una técnica emergente en el campo de los alimentos debido a su escalabilidad, eficiencia energética, costo y calidad del producto final. Puede ser utilizado para la obtención de hojuelas a partir de nanoemulsiones de aceite de palma alto oleico (HOPO) que contienen una alta concentración de compuestos activos sensibles a la temperatura. Por lo tanto, este trabajo tuvo como objetivo estudiar el efecto de la temperatura, el espesor del secado de la película, las condiciones del proceso de nanoemulsión y la formulación de la emulsión sobre las propiedades físicas y la microestructura de las escamas. Los resultados mostraron que las hojuelas de HOPO tenían buenas características físicas: 1,4% a 5,6% de contenido de humedad y 0,26 a 0,58 aw. En cuanto a la microestructura, se obtuvo menor dimensión fractal (FDt) cuando aumentó la temperatura de secado de RW, lo que se relaciona con superficies más regulares. Los resultados indicaron que se pueden obtener hojuelas con propiedades físicas óptimas mediante el secado RW de nanoemulsiones de HOPO

Fractal surface analysis and thermodynamic properties of moisture sorption of calcium–sucrose powders

15 páginasFractal analysis, using water adsorption and an image analysis technique, was applied to investigate the effect of surface irregularities on the thermodynamic properties of matrix calcium–sucrose powder moisture sorption. The sorption isotherms were evaluated at 15, 25, and 35°C for calcium–sucrose powders obtained by a cryogenic process (CP) and spray drying (SD). Solubilization of the powders was observed after 20 days of storage at 25°C, and the powder CP had greater physical stability than SD. There was good agreement among the fractal dimension computed by scanning electron microscopy analysis and water adsorption isotherm. The surface fractal dimensions were between 2.19 and 2.44 for CP and were larger than those obtained for SD, which were between 2.11 to 2.26. The differential and integral enthalpies increased as the surface geometry became more irregular, also increased the interactions between the powder surface and water molecules. These results suggested that the increase in the matrix irregularities for a product can displace the minimum integral entropy toward high water activity, thereby improving the storage stability

Volatile compounds, sensory quality and ice morphology in falling-film and block freeze concentration of coffee extract

Coffee extract was freeze-concentrated through block and falling-film techniques. Solute retention and concentration efficiency were determined after one stage of these processes. Ice morphology was characterized through image analysis. Preservation of volatile compounds was determined through GC–MS. The effect of coffee extract on flavour was determined after freeze concentration through sensory evaluation. Solute occlusion was higher for falling-film than for block freeze-concentration, with an average distribution coefficient of 0.45 and 0.29, respectively. The ice crystal size was lower for the falling-film technique; this explains the higher solute occlusion. The dewatering capacity was higher for the falling-film technique, as this process is faster than block freeze-concentration. The most abundant volatile compounds of the coffee extracts were preserved after freeze concentration with both techniques. In the same way, no differences were found in most of the sensory attributes of the freeze-concentrated extract obtained using both techniques. Our results confirm the benefits of the block and falling-film freeze concentration techniques in preserving the quality of coffee extracts