Twelve-month observational study of children with cancer in 41 countries during the COVID-19 pandemic

Introduction Childhood cancer is a leading cause of death. It is unclear whether the COVID-19 pandemic has impacted childhood cancer mortality. In this study, we aimed to establish all-cause mortality rates for childhood cancers during the COVID-19 pandemic and determine the factors associated with mortality. Methods Prospective cohort study in 109 institutions in 41 countries. Inclusion criteria: children <18 years who were newly diagnosed with or undergoing active treatment for acute lymphoblastic leukaemia, non-Hodgkin's lymphoma, Hodgkin lymphoma, retinoblastoma, Wilms tumour, glioma, osteosarcoma, Ewing sarcoma, rhabdomyosarcoma, medulloblastoma and neuroblastoma. Of 2327 cases, 2118 patients were included in the study. The primary outcome measure was all-cause mortality at 30 days, 90 days and 12 months. Results All-cause mortality was 3.4% (n=71/2084) at 30-day follow-up, 5.7% (n=113/1969) at 90-day follow-up and 13.0% (n=206/1581) at 12-month follow-up. The median time from diagnosis to multidisciplinary team (MDT) plan was longest in low-income countries (7 days, IQR 3-11). Multivariable analysis revealed several factors associated with 12-month mortality, including low-income (OR 6.99 (95% CI 2.49 to 19.68); p<0.001), lower middle income (OR 3.32 (95% CI 1.96 to 5.61); p<0.001) and upper middle income (OR 3.49 (95% CI 2.02 to 6.03); p<0.001) country status and chemotherapy (OR 0.55 (95% CI 0.36 to 0.86); p=0.008) and immunotherapy (OR 0.27 (95% CI 0.08 to 0.91); p=0.035) within 30 days from MDT plan. Multivariable analysis revealed laboratory-confirmed SARS-CoV-2 infection (OR 5.33 (95% CI 1.19 to 23.84); p=0.029) was associated with 30-day mortality. Conclusions Children with cancer are more likely to die within 30 days if infected with SARS-CoV-2. However, timely treatment reduced odds of death. This report provides crucial information to balance the benefits of providing anticancer therapy against the risks of SARS-CoV-2 infection in children with cancer

Minimally processed pomegranate arils

Not AvailablePomegranate fruits are difficult to peel and once peeled, extracted arils have very short shelf-life. Therefore, present investigation was carried out to extend the shelf life of minimally processed pomegranate arils using pectin methyl esterase (PME) and CaCl2 treatment during refrigerated storage. The arils of freshly harvested pomegranate fruits (Punica granatum L.) were treated with different concentrations of food-grade PME (50-300 units) and calcium ions (0.5-2.0 % as CaCl2) for a period of 5-30 min using response surface methodology. Treated and untreated arils were then packed in low density polyethylene bags (25μ) and maintained under low temperature (5oC; 90% RH) for evaluating the physical, biochemical and microbial quality of pomegranate arils at four days interval. Physiological loss in weight increased during storage but no food-borne pathogens were found during 28 d of cold storage in treated arils. Color and firmness of both treated and untreated arils decreased during storage but it was better maintained in treated arils. The firmness was found to be 0.630 N in treated samples compared to untreated one (0.511 N) after 20 d of storage. Total antioxidant capacity, ferric reducing antioxidant power, polyphenol oxidase and lipoxygenase activities increased during storage. The treatment with 249.33 units of PME and 1.70 % CaCl2 for an immersion time of 24.93 min was found to be most effective treatment for maintaining the quality of minimally processed arils for longer period. Sensory score was also higher in treated pomegranate arils that were quite acceptable even after 20 d of referigerated storage as against 12 d for untreated ones.The work which is being submitted for publication is part of project no. 8192 approved by the institute. The authors are thankful to Indian Council of Agricultural Research for funding this research through institute project and to Dr. Dharam Singh Chopra (Ex-Prof. & Head, Department of Biochemistry, CCSHAU, Hisar, India) for meticulous language polishing of this manuscript. The complimentary PME enzyme sample provided by M/s Advanced Enzymes Technologies Limited, Thane, India, for this research is gratefully acknowledged

Shelf-life of fresh cut strawberry

Not AvailableMinimally processed fruits and vegetables are the fastest growing segment of the fresh produce industry. There is increasing demand for minimally processed/fresh-cut fruits and vegetables, mainly because of their convenience as ready-to-eat products and for health benefits associated with their consumption. The fruits of strawberry cut into two halves were treated with food-grade pectin methyl esterase, calcium ions and sodium benzoate (0.07%) using response surface methodology. Both the treated and untreated fresh-cut strawberries were packed in plastic punnets and maintained under low temperature (70C) for evaluating the shelf-life at alternate day interval. The shelf-life of treated strawberry fresh-cuts was 6 days as- against 3 days for control under low temperature storage. Throughout the passage of time, firmness decreased but no food-borne pathogens were found. There was significant loss in physiological weight, while colour scale showed a variable response during storage period. Total antioxidant capacity, ferric reducing antioxidant power, polyphenol oxidase and lipoxygenase activities increased during storage

Not Available

Not AvailableStrawberry fruits are highly perishable and cannot be stored for more than 1–2 days at ambient condition. Therefore, it was thought desirable to enhance the shelf-life of harvested strawberry using pectin methyl esterase and divalent ions. The freshly harvested fruits of strawberry were treated with different concentrations of pectin methyl esterase (50– 300 units) and divalent calcium ions (calcium chloride) for 5– 30 min using response surface methodology—Box–Behnken design. The treated and untreated (control) fruits were packed in plastic punnets and stored at two different temperature conditions, viz., 7 °C with 80 % relative humidity (RH) and 25 °C with 60%RH, for evaluating the shelf-life. Appropriate physico-chemical and microbiological parameters were determined at alternate days during their storage. Overall firmness and color values (L, a, b) decreased, while physiological weight loss (percent) increased during their storage. No food-borne pathogens, viz., Salmonella , Staphylococcus , and coliforms, were observed during storage. Total antioxidant capacity and ferric reducing antioxidant power decreased, while lipoxygenase and polyphenol oxidase activities increased during storage at 7 and 25 °C. The shelf-life of treated strawberry was found to be 10 days at 7 °C as against 6 days for control fruits under similar conditions. The treated strawberry had shelf-life of 2 days compared to 1 day for control maintained at 25 °C.The work being submitted for publication is the output of project no. 8192 approved by the institute and the authors are thankful to Indian Council of Agricultural Research for research funding through institute project. Authors are also thankful to M/s Advanced Enzymes Technologies Limited, Thane, India, for providing complimentary sample of enzyme pectin methyl esterase for this research

Not Available

Not AvailableRefractance window (RW) drying is an emerging thin layer drying method in which drying of a food product takes place by heat transfer from hot water to a product through a plastic film. This study was conducted to prepare sapota bar using a batch type RW system. Response surface methodology (RSM) was used to optimize the process variables viz. water temperature (WT) (84.3, 87, 91, 95, and 97.7 C), initial pulp thickness (PT) (3.3, 4, 5, 6, and 6.7mm) and pectin concentration (PC) (0.3, 1, 2, 3, and 3.7%). Drying time (DT), ascorbic acid content (AA), color, hardness, cohesiveness, gumminess, and chewiness of the bar were considered as dependent variables. WT played important role followed by PC and PT. Hardness, cohesiveness, gumminess, and chewiness increased but DT, AA, and L value decreased with increase in WT and PC. Increase in DT and AA and decrease in L value was observed with increase in PT. Optimum conditions of sapota bar preparation were found at 91 C WT, 5mm PT, and 2% PC with a drying time of 146 min. The moisture content, AA, L value, hardness, cohesiveness, gumminess, and chewiness were 16 ± 1 g H2O/100 g sample, 10.7mg/100 g, 25.7, 26.2 kgf, 0.21, 5.37 kgf, and 3.12 kgf, respectively. The study demonstrated that the RW drying can be effectively applied for preparation of qualitysapota bar in lesser duration than the conventional tray drying method.Refractance window (RW) drying is an emerging thin layer drying method in which drying of a food product takes place by heat transfer from hot water to a product through a plastic film. This study was conducted to prepare sapota bar using a batch type RW system. Response surface methodology (RSM) was used to optimize the process variables viz. water temperature (WT) (84.3, 87, 91, 95, and 97.7 C), initial pulp thickness (PT) (3.3, 4, 5, 6, and 6.7mm) and pectin concentration (PC) (0.3, 1, 2, 3, and 3.7%). Drying time (DT), ascorbic acid content (AA), color, hardness, cohesiveness, gumminess, and chewiness of the bar were considered as dependent variables. WT played important role followed by PC and PT. Hardness, cohesiveness, gumminess, and chewiness increased but DT, AA, and L value decreased with increase in WT and PC. Increase in DT and AA and decrease in L value was observed with increase in PT. Optimum conditions of sapota bar preparation were found at 91 C WT, 5mm PT, and 2% PC with a drying time of 146 min. The moisture content, AA, L value, hardness, cohesiveness, gumminess, and chewiness were 16 ± 1 g H2O/100 g sample, 10.7mg/100 g, 25.7, 26.2 kgf, 0.21, 5.37 kgf, and 3.12 kgf, respectively. The study demonstrated that the RW drying can be effectively applied for preparation of qualitysapota bar in lesser duration than the conventional tray drying method.Not Availabl

Not Available

Not AvailableEvaluation of rheological properties of reconstituted mango peel powder (MPP) cv. Neelum at different particle sizes and sample concentrations was investigated. The combined effect of sample (MPP: water) concentration (1:4, 1:5, 1:6) and particle size obtained from sieve openings (420 μm, 355 μm, 250 μm and 125 μm) were evaluated on the rheological parameters (yield stress, flow behaviour index and consistency index). Lightness (L) and yellowness (b) increased while greenness (a) decreased with reduction in particle size. The increase in sample concentration was associated with increase in shear stress values. Rheological characterization was performed on the basis of coefficient of determination (R2) and other model parameters. For the samples (particle size of 250μm and 125μm), the Herschel-Bulkey model (R2≥0.831), Power law (R2≥0.803) and Casson law (R2≥0.832) fitted well to shear stress-shear rate data.Not Availabl

Not Available

Not AvailableThis study was envisaged to investigate the effect of particle size on the rheological characteristics of mango cv. Bangalora peel powder under ambient conditions using a rotational rheometer. The consequences of sample concentration, i.e., powder: water (1:4, 1:5, 1:6) was also evaluated. Sieve analysis using screens (420, 355, 250, 125 microns) was done to achieve the desired va riation in particle size. Shear stress-shear rate data was adequately fitted to Herschel-Bulkey, Power law and Casson law and the rheological properties were represented graphically by rheograms for 0 to 100 s-1 shear rate. Relative parameters and regression analysis against each model determined the flow characteristics of the samples. Selected three models showed well representation of the rheological data, with high regression coefficients. Model parameters (consistency coefficient, flow behaviour index and R2) validated the deviation in rheological characteristics with particle size and sample concentration. Shear stress (τ) increases steeply with sample concentration for equivalent particle size, however, for the same sample concentration, negative correlation of particle size with shear stress was reported. The identification of suitable particle size and sample concentration might be useful in understanding of rheological properties of the peel powder of selected cultivar.Not Availabl

Not Available

Not AvailableA study was conducted to find out the optimum blend for aonla juice and to study the influence of processing methods on the nutritional quality during storage. Aonla juice based blends were prepared with juices of pomegranate, aloevera, kinnow, ber and ginger. Prepared blends were filled in glass bottles, pasteurized (at 85°C for 15 minutes and microwave heating) and stored in two (room and refrigerated) conditions for six months. During storage, changes in qualitative characteristics such as TSS, acidity, pH, ascorbic acid, total sugars, non-enzymatic browning and sensory attributes were examined in every 15 days. Blending proportions and pasteurization methods were found highly significant (P<0.05) over the quality parameter. Among the combinations, aonla (60%) with aloe vera (20%) and pomegranate (20%) resulted higher quality retention during storage. Non-enzymatic browning was observed less while applying KMS (500 ppm). This proportion was found very stable, yielded higher sensory score and microbiologically safe till the six month of storage. Practical Application: Despite of its nutritional and medicinal properties, Aonla, commonly known as Indian Gooseberry (Emblica officinalis L.) is not being used regularly in food cuisine due to its stringent and bitter taste. In order to exploit the functional and nutritional benefits of aonla, this study was conducted to find out the optimum blend with other juices and to study the influence of processing methods on the nutritional retention quality during storage. This report propose a final juice proportion (aonla juice: 60%; aloe vera juice: 20% and pomegranate juice: 20%) which was found very stable, yielded higher sensory score and microbiologically safe till the six month of storage. These findings would benefit the processors to develop new aonla based beverages and create new avenues in the in the beverage markets, increase the consumers’ acceptability and adds choice of beverages in the consumer domain.Not Availabl

Not Available

Not AvailableThis study was envisaged to investigate the effect of particle size on the rheological characteristics of mango cv. Bangalora peel powder under ambient conditions using a rotational rheometer. The consequences of sample concentration, i.e., powder: water (1:4, 1:5, 1:6) was also evaluated. Sieve analysis using screens (420, 355, 250, 125 microns) was done to achieve the desired va riation in particle size. Shear stress-shear rate data was adequately fitted to Herschel-Bulkey, Power law and Casson law and the rheological properties were represented graphically by rheograms for 0 to 100 s-1 shear rate. Relative parameters and regression analysis against each model determined the flow characteristics of the samples. Selected three models showed well representation of the rheological data, with high regression coefficients. Model parameters (consistency coefficient, flow behaviour index and R2) validated the deviation in rheological characteristics with particle size and sample concentration. Shear stress (τ) increases steeply with sample concentration for equivalent particle size, however, for the same sample concentration, negative correlation of particle size with shear stress was reported. The identification of suitable particle size and sample concentration might be useful in understanding of rheological properties of the peel powder of selected cultivar.Not Availabl

Not Available

Not AvailablePresent research investigation was aimed to determine the optimum combination of aonla (Emblica officinalis Gaertn.), pomegranate and aloe vera juices, which were mixed together in various proportions to obtain a suitable blend. Box Behnken design was adopted with three factors at five levels of each. The responses were analysed to fit a polynomial model by least square technique. Optimized blend was observed to contain aonla juice (71.6%), pomegranate juice (15.6%) and aloe vera (12.7%). Resulted with the responses of TSS 8.91oBrix, acidity 0.40%, ascorbic acid 80.1 mg/ 100 ml, colour L 23.55 and overall sensory score of 7.9. Regression models for TSS, ascorbic acid and sensory were found significant and the coefficients of determination R2 were found in the range up to 0.93 for these dependent variables. Results showed that the optimized blend of aonlapomegranate- aloe vera juice is acceptable for further development of premium beverages and can be preserved for 6 months with good quality attributes.Not Availabl