Phenolic Compounds, Physico-Chemical properties and antioxidants activity of different residues from vinification (Vitis Vinifera L.) produced in Brazil

The present study aimed to determine the physical and chemical characteristics, color, anthocyanin content, total phenolics, total flavonoids and antioxidant activity in vinification residue of red grapes (Vitis vinifera L.) varieties: Merlot, Shiraz, Pinot Noir and Cabernet Sauvignon. The residue had an optimum pH for its conservation as biomass, high fiber content, a protein influenced by its nitrogen content probably from the fertilization of grape cultivation and interesting energy content. The Merlot residue presented higher content of anthocyanins (118,92 mg cyanidin-3-gl/100g). The total phenolic compounds varied significantly between the varieties and Merlot was the residue which had the highest content at 3902,54 (mg gallic acid/100g dry weight). The Shiraz variety had the highest content of total flavonoids equivalent to 26,56 (mg quercetin/100g dry weight). It was observed that the Merlot residue differed significantly (

Dissolution Amplification by Resonance and Cavitational Stimulation at Ultrasonic and Megasonic Frequencies

Acoustic stimulation offers a green pathway for the extraction of valuable elements such as Si, Ca, and Mg via solubilization of minerals and industrial waste materials. Prior studies have focused on the use of ultrasonic frequencies (20-40 kHz) to stimulate dissolution, but mega sonic frequencies (≥1 MHz) offer benefits such as matching of the resonance frequencies of solute particles and an increased frequency of cavitation events. Here, based on dissolution tests of a series of minerals, it is found that dissolution under resonance conditions produced dissolution enhancements between 4x-to-6x in Si-rich materials (obsidian, albite, and quartz). Cavitational collapse induced by ultrasonic stimulation was more effective for Ca- and Mg-rich carbonate precursors (calcite and dolomite), exhibiting a significant increase in the dissolution rate as the particle size was reduced (i.e. available surface area was increased), resulting in up to a 70x increase in the dissolution rate of calcite when compared to unstimulated dissolution for particles with d50\u3c 100 μm. Cavitational collapse induced by mega sonic stimulation caused a greater dissolution enhancement than ultrasonic stimulation (1.5x vs 1.3x) for amorphous class F fly ash, despite its higher Si content because the hollow particle structure was susceptible to breakage by the rapid and high number of lower-energy mega sonic cavitation events. These results are consistent with the cavitational collapse energy following a normal distribution of energy release, with more cavitation events possessing sufficient energy to break Ca-O and Mg-O bonds than Si-O bonds, the latter of which has a bond energy approximately double the others. The effectiveness of ultrasonic dissolution enhancement increased exponentially with decreasing stacking fault energy (i.e., resistance to the creation of surface faults such as pits and dislocations), while, in turn, the effectiveness of mega sonic dissolution increased linearly with the stacking fault energy. These results give new insights into the use of acoustic frequency selections for accelerating elemental release from solutes by the use of acoustic perturbation

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

New genetic loci link adipose and insulin biology to body fat distribution.

Body fat distribution is a heritable trait and a well-established predictor of adverse metabolic outcomes, independent of overall adiposity. To increase our understanding of the genetic basis of body fat distribution and its molecular links to cardiometabolic traits, here we conduct genome-wide association meta-analyses of traits related to waist and hip circumferences in up to 224,459 individuals. We identify 49 loci (33 new) associated with waist-to-hip ratio adjusted for body mass index (BMI), and an additional 19 loci newly associated with related waist and hip circumference measures (P < 5 × 10(-8)). In total, 20 of the 49 waist-to-hip ratio adjusted for BMI loci show significant sexual dimorphism, 19 of which display a stronger effect in women. The identified loci were enriched for genes expressed in adipose tissue and for putative regulatory elements in adipocytes. Pathway analyses implicated adipogenesis, angiogenesis, transcriptional regulation and insulin resistance as processes affecting fat distribution, providing insight into potential pathophysiological mechanisms

Fish gelatin production from sardine Sardinella brasi1iensis (Steindachner, 1879) processing residue

Com o objetivo de obter gelatina de pescado a partir do resíduo do processamento da sardinha, Sardinella brasiliensis (Steindachner, 1879), foram aproveitados ossos e pele da indústria de pescado, considerando que a proteína que fica nos mesmos, pode ser utilizada para incrementar a produtividade industrial, o que se justifica pelas múltiplas aplicações que possui a gelatina tanto no setor alimentício como industrial. A gelatina foi feita utilizando o método químico de extração do colágeno de ossos e pele, considerando previamente como operações básicas o desengorduramento para facilitar a obtenção da proteína, as macerações alcalina e ácida para preparar o resíduo para a extração, e posteriormente a concentração que foi feita à temperatura adequada para evitar a desnaturação térmica da proteína. Elegeu-se alguns parâmetros que levaram ao melhor produto, como o desengorduramento com utilização de benzeno a quente, e as macerações com 1,5% de hidróxido de sódio e de ácido clorídrico por 18h e 6h, respectivamente. O rendimento em gelatina foi de 47,88% apos três extrações e as características apresentadas por ela são: cor amarela-brilhante, sem aroma, e forma de pó. A quantidade de proteína presente foi de 78,34% considerando o fator de conversão do nitrogênio para gelatina, de 5,55. Os outros componentes presentes foram: 2,36% de lipídeos, 10,32% de cinza e 8,98% de umidade. Com relação às quantidades de proteína e umidade estas estão dentro dos limites normais das gelatinas comerciais. A gelatina de pescado, comparada com a gelatina comercial, apresentou uma textura menos rígida, mostrando uma força de gel de 25,4 mm de penetração. O material residual, pela composição apresentada pode ser recomendado para uso como suplemento em alimentação de aves ou como fertilizante.Fish gelatin production was studied in order to improve industrial productivity by working residual protein waste from sardine Sardinella brasiliensis (Steindachner, 1879) industrial process and due to the multiple applications of gelatin in food and other industrial sector. In order to obtain fish gelatin from Sardinella brasiliensis (Steindachner, 1879) processing residue, utilize fish industry bones and skin, considering that the protein that remain in the both, can be profit to increase the industrial productivity, justifying for the multiply applications that posses the gelatin both food and industrial sectors. The gelatin was obtained from the bones and skin by collagen chemical extraction method, having as basic previous operations material deffating to facilitate the protein extraction, and alkaline and acid macerations to prepare the waste for the extraction. The protein concentration was done at adequate temperature in order to avoid its heat denaturation. Some parameters that led to the best product were hot benzen deffating, and 1.5% sodium hidroxide and hydrochloric acid for 18 and 6 hours, respectively, during maceration. The gelatin yield was 47.88% after three extractions and the characteristics presented were: odorless, bright yellow colour and powder mould. Its protein content was 78.34%, considering the nitrogen conversion factor for gelatin, as 5.55. Other components were: lipids, 2.36%; ash, 10.32%; and water 8.98%. The protein and water content are comparable to the normal limits of the commercial gelatins. The fish gelatin compared to the commercial gelatin presented a less rigid texture, showing a gel strength of 25.4 mm penetration. The composition presented by the waste material, from the gelatin production can be recommended as a supplement in chicken feed or as fertilizers

Obtenção e avaliação de bixina a partir de extrato de urucum (Bixa orellana L.)

Orientador: Olavo RusigTese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de AlimentosResumo: Foi obtido um extrato purificado de bixina, de coloração vermelha escura, a partir de extrato-base de urucum (Bixa. orellana. L.). Este corante natural foi obtido por precipitação ácida e alcalina dos cristais de bixina. A estabilidade do pigmento foi estudada em função da temperatura (105°C) e luz (900 lux) bem como a umidade crítica apresentada pelos extratos. O extrato-base de urucum foi obtido utilizando álcool etílico como solvente. A bixina purificada foi obtida por precipitação ácida, depois de extrair o corante com solventes de diferentes polaridades, tais como a acetona e o álcool isopropíli-co, comparando esta metodologia com a precipitação ácida e alcalina e a cristalização a frio do extrato obtido apartir de sementes de urucum.O rendimento de extração de bixina em base seca variou de 35,5 a 65,5%. A purificação dos extratos com 65,5% de bixina em acetona e isopropanol a 35°C, forneceu cristais de bixina com 94,7% de pureza, sendo o incremento na pureza de 1,45 vezes. Em ex- tratos obtidos a partir de sementes de urucum. utilizando métodos alcalinos sob temperatura ambiente, foi obtida bixina com 73,4% de pureza. Isto foi comparado com um método integrado de extração e purificação que forneceu 69,3% de bixina. Os efeitos da temperatura e luz sobre a estabilidade da bixina foi estudada pela perda da absorbância com o tempo.Desses dados, a velocidade de reação e o tempo-de-meía-vida para bixina em cada sistema foram determinados. A temperatura foi o agente mais destrutivo, seguido da luz. Foi determinada a umidade crítica utilizando isotermas de adsorção para o extrato purificado de bixina obtido do extrato-base de urucum, em comparação com um extrato de urucum hidromiscivel seco por atomização que mostrou maior capacidade de absorção de água. Estes extratos também foram utilizados para preparar uma bebida empregando uma formulação comercialAbstract: Purified dark red extract of bixin was obtained from crude extract of annatto (Bixa. orellana L.) This natural colorant was obtained by acid and alkaline precipitation of the crystals of bixin. The stability of the pigment was studied as a function of temperature (105°C) and as well ligth as critical moisture from the extracts. Crude extract of annatto was obtained with ethyl alcohol as solvent. Purified bixin was obtained by acid precipitation, after extraction of colorant with other solvents of different polarities, such as acetone and isopropyl alcohol. This methodology was compared with the acid and alkaline precipitation and cold crystallization of extract obtained from annatto seeds. The extraction yield of bixin on a dry weight basis, varied between 35.5 and 65.5%. Purification of extracts with 65.5% bixin in acetone and isopropyl alcohol at 35 °C, furnished bixin crystals of 94.7% purity, with an increase in purity being 1.5 fold. In extracts obtained from annatto seeds, using alkaline methods under ambient temperature, bixin with 73.4% purity was obtained. This was compared with an integrated method of extraction and purification that furnished 69.3% of bixin. The effects of temperature and ligth on the stability of the bixin was studied by measuring the loss of absorbance with time. From these data, the reaction rate and half life for bixin in each system were determined. Temperature was the most destructive agent, followed by light. Critical moisture was determined using sorption isotherms determined for the purified extract of bixin obtained from crude extract of annatto, and compared with water-miscible extract obtained by spray-drying, which showed the highest capacity of water absorption. These extracts were also used to prepare a drink employing a commercial formulationDoutoradoDoutor em Tecnologia de Alimento

Fish gelatin production from sardine Sardinella brasi1iensis (Steindachner, 1879) processing residue

Com o objetivo de obter gelatina de pescado a partir do resíduo do processamento da sardinha, Sardinella brasiliensis (Steindachner, 1879), foram aproveitados ossos e pele da indústria de pescado, considerando que a proteína que fica nos mesmos, pode ser utilizada para incrementar a produtividade industrial, o que se justifica pelas múltiplas aplicações que possui a gelatina tanto no setor alimentício como industrial. A gelatina foi feita utilizando o método químico de extração do colágeno de ossos e pele, considerando previamente como operações básicas o desengorduramento para facilitar a obtenção da proteína, as macerações alcalina e ácida para preparar o resíduo para a extração, e posteriormente a concentração que foi feita à temperatura adequada para evitar a desnaturação térmica da proteína. Elegeu-se alguns parâmetros que levaram ao melhor produto, como o desengorduramento com utilização de benzeno a quente, e as macerações com 1,5% de hidróxido de sódio e de ácido clorídrico por 18h e 6h, respectivamente. O rendimento em gelatina foi de 47,88% apos três extrações e as características apresentadas por ela são: cor amarela-brilhante, sem aroma, e forma de pó. A quantidade de proteína presente foi de 78,34% considerando o fator de conversão do nitrogênio para gelatina, de 5,55. Os outros componentes presentes foram: 2,36% de lipídeos, 10,32% de cinza e 8,98% de umidade. Com relação às quantidades de proteína e umidade estas estão dentro dos limites normais das gelatinas comerciais. A gelatina de pescado, comparada com a gelatina comercial, apresentou uma textura menos rígida, mostrando uma força de gel de 25,4 mm de penetração. O material residual, pela composição apresentada pode ser recomendado para uso como suplemento em alimentação de aves ou como fertilizante.Fish gelatin production was studied in order to improve industrial productivity by working residual protein waste from sardine Sardinella brasiliensis (Steindachner, 1879) industrial process and due to the multiple applications of gelatin in food and other industrial sector. In order to obtain fish gelatin from Sardinella brasiliensis (Steindachner, 1879) processing residue, utilize fish industry bones and skin, considering that the protein that remain in the both, can be profit to increase the industrial productivity, justifying for the multiply applications that posses the gelatin both food and industrial sectors. The gelatin was obtained from the bones and skin by collagen chemical extraction method, having as basic previous operations material deffating to facilitate the protein extraction, and alkaline and acid macerations to prepare the waste for the extraction. The protein concentration was done at adequate temperature in order to avoid its heat denaturation. Some parameters that led to the best product were hot benzen deffating, and 1.5% sodium hidroxide and hydrochloric acid for 18 and 6 hours, respectively, during maceration. The gelatin yield was 47.88% after three extractions and the characteristics presented were: odorless, bright yellow colour and powder mould. Its protein content was 78.34%, considering the nitrogen conversion factor for gelatin, as 5.55. Other components were: lipids, 2.36%; ash, 10.32%; and water 8.98%. The protein and water content are comparable to the normal limits of the commercial gelatins. The fish gelatin compared to the commercial gelatin presented a less rigid texture, showing a gel strength of 25.4 mm penetration. The composition presented by the waste material, from the gelatin production can be recommended as a supplement in chicken feed or as fertilizers

Cinética de deterioração apresentada por filés de carpa-capim (Ctenopharyngodon idella) embalados a vácuo sob diferentes condições de refrigeração

A diversificação da oferta de produtos pesqueiros e, as práticas de aquicultura poderão incrementar o consumo destes produtos, desde que a exigência cada vez maior dos consumidores por alimentos de melhor qualidade, frescos e naturais, seja levada em consideração. O objetivo deste trabalho foi desenvolver um estudo tecnológico visando à obtenção de um alimento minimamente processado à base de carpa–capim (Ctenopharyngodon idella), estudando os fatores que influenciam na qualidade dos filés de carpa sob embalagem com atmosfera modificada a vácuo, armazenadas a temperatura de refrigeração. Em resumo, o processamento mínimo aplicado às amostras, aliado à embalagem a vácuo permitiu aumentar a vida-útil dos filés de carpa–capim.The offer of fishery products and the Aquaculture practices will can increase consume if the exigency for fresh and high quality products would be attend. The objective of this work was obtain a MPR product with grass carp (Ctenopharyngodon idella), studying the factors that was important in the quality and in the deterioration of the products with modified atmosphere packaging at vacuum, stored at refrigeration temperature. In short, the MPR practices applied in the products and the vacuum packaging, allowed to increase the storage time of the grass carp fillets

Kinetics of deterioration presented bt vacuum packaged grass carp (Ctenopharryngodon idella) fillets under different refrigeration conditions

Submitted by Sabrina Andrade ([email protected]) on 2011-12-20T01:29:26Z No. of bitstreams: 1 Cinética de deterioração apresentada por filés de carpa-capim (Ctenopharyngodon idella) embalados a vácuo sob diferentes condições de refrigeração.pdf: 162295 bytes, checksum: 34296b68aa51b3de12b18d2e2a9ae12a (MD5)Approved for entry into archive by Barbara Milbrath([email protected]) on 2012-03-20T19:44:53Z (GMT) No. of bitstreams: 1 Cinética de deterioração apresentada por filés de carpa-capim (Ctenopharyngodon idella) embalados a vácuo sob diferentes condições de refrigeração.pdf: 162295 bytes, checksum: 34296b68aa51b3de12b18d2e2a9ae12a (MD5)Made available in DSpace on 2012-03-20T19:44:53Z (GMT). No. of bitstreams: 1 Cinética de deterioração apresentada por filés de carpa-capim (Ctenopharyngodon idella) embalados a vácuo sob diferentes condições de refrigeração.pdf: 162295 bytes, checksum: 34296b68aa51b3de12b18d2e2a9ae12a (MD5) Previous issue date: 2005A diversificação da oferta de produtos pesqueiros e, as práticas de aquicultura poderão incrementar o consumo destes produtos, desde que a exigência cada vez maior dos consumidores por alimentos de melhor qualidade, frescos e naturais, seja levada em consideração. O objetivo deste trabalho foi desenvolver um estudo tecnológico visando à obtenção de um alimento minimamente processado à base de carpa–capim (Ctenopharyngodon idella), estudando os fatores que influenciam na qualidade dos filés de carpa sob embalagem com atmosfera modificada a vácuo, armazenadas a temperatura de refrigeração. Em resumo, o processamento mínimo aplicado às amostras, aliado à embalagem a vácuo permitiu aumentar a vida-útil dos filés de carpa–capim.The offer of fishery products and the Aquaculture practices will can increase consume if the exigency for fresh and high quality products would be attend. The objective of this work was obtain a MPR product with grass carp (Ctenopharyngodon idella), studying the factors that was important in the quality and in the deterioration of the products with modified atmosphere packaging at vacuum, stored at refrigeration temperature. In short, the MPR practices applied in the products and the vacuum packaging, allowed to increase the storage time of the grass carp fillets