Edible bio-based nanostructures: delivery, absorption and potential toxicity

The development of bio-based nanostructures as nanocarriers of bioactive compounds to specific body sites has been presented as a hot topic in food, pharmaceutical and nanotechnology fields. Food and pharmaceutical industries seek to explore the huge potential of these nanostructures, once they can be entirely composed of biocompatible and non-toxic materials. At the same time, they allow the incorporation of lipophilic and hydrophilic bioactive compounds protecting them against degradation, maintaining its active and functional performance. Nevertheless, the physicochemical properties of such structures (e.g., size and charge) could change significantly their behavior in the gastrointestinal (GI) tract. The main challenges in the development of these nanostructures are the proper characterization and understanding of the processes occurring at their surface, when in contact with living systems. This is crucial to understand their delivery and absorption behavior as well as to recognize potential toxicological effects. This review will provide an insight into the recent innovations and challenges in the field of delivery via GI tract using bio-based nanostructures. Also, an overview of the approaches followed to ensure an effective deliver (e.g., avoiding physiological barriers) and to enhance stability and absorptive intestinal uptake of bioactive compounds will be provided. Information about nanostructures potential toxicity and a concise description of the in vitro and in vivo toxicity studies will also be given.Joana T. Martins, Oscar L. Ramos, Ana C. Pinheiro, Ana I. Bourbon, Helder D. Silva and Miguel A. Cerqueira (SFRH/BPD/89992/2012, SFRH/BPD/80766/2011, SFRH/BPD/101181/2014, SFRH/BD/73178/2010, SFRH/BD/81288/2011, and SFRH/BPD/72753/2010, respectively) are the recipients of a fellowship from the Fundacao para a Ciencia e Tecnologia (FCT, POPH-QREN and FSE, Portugal). The authors thank the FCT Strategic Project PEst-OE/EQB/LA0023/2013 and the project "BioInd-Biotechnology and Bioengineering for improved Industrial and Agro-Food processes," REF.NORTE-07-0124-FEDER-000028, co-funded by the Programa Operacional Regional do Norte (ON.2-O Novo Norte), QREN, FEDER. We also thank to the European Commission: BIOCAPS (316265, FP7/REGPOT-2012-2013.1) and Xunta de Galicia: Agrupamento INBIOMED (2012/273) and Grupo con potencial de crecimiento. The support of EU Cost Action FA1001 is gratefully acknowledged

Impact of COVID-19 on cardiovascular testing in the United States versus the rest of the world

Objectives: This study sought to quantify and compare the decline in volumes of cardiovascular procedures between the United States and non-US institutions during the early phase of the coronavirus disease-2019 (COVID-19) pandemic. Background: The COVID-19 pandemic has disrupted the care of many non-COVID-19 illnesses. Reductions in diagnostic cardiovascular testing around the world have led to concerns over the implications of reduced testing for cardiovascular disease (CVD) morbidity and mortality. Methods: Data were submitted to the INCAPS-COVID (International Atomic Energy Agency Non-Invasive Cardiology Protocols Study of COVID-19), a multinational registry comprising 909 institutions in 108 countries (including 155 facilities in 40 U.S. states), assessing the impact of the COVID-19 pandemic on volumes of diagnostic cardiovascular procedures. Data were obtained for April 2020 and compared with volumes of baseline procedures from March 2019. We compared laboratory characteristics, practices, and procedure volumes between U.S. and non-U.S. facilities and between U.S. geographic regions and identified factors associated with volume reduction in the United States. Results: Reductions in the volumes of procedures in the United States were similar to those in non-U.S. facilities (68% vs. 63%, respectively; p = 0.237), although U.S. facilities reported greater reductions in invasive coronary angiography (69% vs. 53%, respectively; p < 0.001). Significantly more U.S. facilities reported increased use of telehealth and patient screening measures than non-U.S. facilities, such as temperature checks, symptom screenings, and COVID-19 testing. Reductions in volumes of procedures differed between U.S. regions, with larger declines observed in the Northeast (76%) and Midwest (74%) than in the South (62%) and West (44%). Prevalence of COVID-19, staff redeployments, outpatient centers, and urban centers were associated with greater reductions in volume in U.S. facilities in a multivariable analysis. Conclusions: We observed marked reductions in U.S. cardiovascular testing in the early phase of the pandemic and significant variability between U.S. regions. The association between reductions of volumes and COVID-19 prevalence in the United States highlighted the need for proactive efforts to maintain access to cardiovascular testing in areas most affected by outbreaks of COVID-19 infection

Effect of postharvest calcium treatments on firmness of guava fruit

The effects of different chelated glycine calcium solutions on the quality and firmness fruit of guava fruit (Psidium guajava L.) were studied. Five sets of 45 fruits of 'Media China′ guava were submerged in different solutions of Glycine-calcium (Ca-Metalosate®) (0, 0.02, 0.08 and 0.14 M) at vacuum (3.3 kPa) during 10 min, and then stored 20 days at 10°C. Fruit samples were analyzed every five days. The firmness (F), weight loss (WL), visual quality (VQ), total soluble solids (TSS), titrable acidity (TA), and electrolyte leakage (EL) were measured. At the end of storage, TSS, TA and EL did not show significant differences between treatments but the fruit treated with 0.08 M Glycine-Ca presented the highest firmness (3.09±1.18 N) and VQ as well as the lowest WL (9.69%), while control fruit showed the lowest firmness (1.68±1.3 N). The ripening process was not affected by the treatment suggesting that the application of postharvest calcium could maintain firmness and quality of guava fruits

Effect of the transport vibration on the generation of the color reversion in blackberry fruit

Mexico provides 95% of the export market blackberry (Rubus fruticosus) worldwide. The characteristic black color of this fruit is an important quality factor. During its postharvest management, it can reverse its color from black to red (color reversion) this being a rejection factor in the market. Within 3-5% of the exported fruit can be rejected due to this problem. The origin of this change is not determined yet but can involve varietal aspects and postharvest handling. The objective of this study was to determine the effect of transport vibration on the color reversion. To identify the vibration conditions that generate the damage, exporting boxes with 12 clamshells of 6 oz with blackberry 'Tupy' were put under vibration patterns (5-30 Hz) with amplitude of 0.5 g. Under the identified damage conditions, different blackberry boxes were put at those conditions of vibration for 10 and 30 min, respectively, and later the fruit was stored at 3°C and 95% of HR for 2 days. The incidence of damage was evaluated and the black and red drupelets were separated from each fruit, frozen at -70°C and freeze dried for quantification of monomeric and polymeric anthocyanin. Fresh samples of each condition were prepared for its observation by optic microscopy and transmission electron microscopy (TEM). The frequency of 10 Hz and 0.5 g of amplitude generated color reversion, internal cellular damage and possible molecular changes in the anthocyanins structure. The monomeric anthocyanin content was lower on reverted drupelets (4.535 mg cyanidin-3-O-glucoside g-1 lyophilized sample) with respect to non-reverted (7.746 mg cyanidin-3-O-glucoside g-1 lyophilized sample), likewise the index of percentage of polymeric color was lower on the black drupelet (23%) in comparison with the red drupelets (37%). The tissue of the non-reverted drupelets showed a higher integrity and cellular order in comparison with the tissue of the drupelets with reversion of color. These results indicate that the frequency of 10 Hz should be avoided during the transportation of these fruits

Ohmic heating pretreatment accelerates black garlic processing

Black garlic (BG) is obtained by the Maillard reaction under controlled conditions of temperature and humidity. This study describes the traditional processing (TT-BG) and the use of ohmic heating (OH) as pre-treatment (OH-BG) to improve time processing. Physicochemical composition and sensory properties were of particular interest in this study. The OH as a pretreatment causes the hydrolysis of fructans to fructose, which are degraded during storage under traditional treatment conditions (70 °C/94% RH) through the Maillard reaction causing the faster formation of compounds responsible for the color of black garlic compared to black garlic without pre-treatment. This reaction cuts down the time to attain the characteristic color of black garlic from 30 to 12 days. The 5-hydroxymethyl-2-furaldehyde (HMF) content was 3.6 times higher in OH-BG than in TT-BG. The polyphenol content and antioxidant capacity did not show differences between TT-BG and OH-BG, but their levels were superior to commercial sample. Both products (OH-BG and TT-BG) were sweet (36.8 and 31.6 °Bx, respectively) and had an excellent organoleptic acceptance (75 and 70%). These results highlight the potential of ohmic heating pretreatment in reducing the time to obtain good quality BG.Ríos-Ríos was supported by a scholarship from the Consejo Nacional de Ciencia y Tecnología (CONACYT-Mexico).Peer reviewe