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CARACTERIZAÇÃO FÍSICO-QUÍMICA DE VINHOS BRANCO DE MESA ELABORADOS NA REGIÃO DO PLANALTO NORTE CATARINENSE, SAFRA 2020
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Background & aims
The COVID-19 pandemic has caused major organizational challenges to healthcare systems concerning staff, material and bed availability. Nutrition was not a priority in the intensive care unit (ICU) at the beginning of the pandemic with the need for simplified protocols. We aimed to assess the impact of a simplified nutritional protocol for critically ill COVID-19 patients during the pandemic first wave.
Methods
We included all patients with SARS-CoV-2 infections, admitted to the ICU of the Geneva University Hospitals for at least 4 days from March 9 to May 19, 2020. Data on the route and solution of nutritional therapy, prescribed and received volume, calorie and protein intake, amount of insulin, propofol and glucose administered were collected daily during the entire ICU stay. We compared nutritional outcomes between patients admitted to the ICU before and after implementing the simplified nutritional protocol using unpaired t-test.
Results
Out of 119 patients, 48 were hospitalized in the ICU before, 47 across and 24 after the implementation of the nutritional protocol. The mean age was 63.2 (±12.7) years and 76% were men without significant difference between before and after group. The nutritional protocol implementation led to an increase in caloric intake (1070 vs. 1357 kcal/day, p=0.018) and in the percentage of days within 80-100% of the energy target (11 vs. 20%, p=0.021). The protein debt decreased significantly from 48 g/day to 37 g/day (p=0.015). No significant difference in the percentage of days within the protein target (80-100%) was observed.
Conclusions
Calorie and protein coverage improved after the implementation of the simplified nutritional protocol in critically ill COVID-19 patients. Further studies are needed to assess the impact of such an approach on patients’ clinical outcomes.
A rotulagem de produtos alimentícios é um importante elo entre o fabricante e o consumidor e representa o primeiro contato do consumidor com o produto. O rótulo tem por função fornecer diversas informações sobre os alimentos aos consumidores sendo estas informações determinadas por legislações específicas. Apesar da existência de resoluções sobre o assunto, ainda é observado o descumprimento das mesmas. Este trabalho teve por objetivo verificar a adequação da rotulagem de pães caseiros, pães integrais e biscoitos/ bolachas, comercializados em uma cidade do interior do Paraná, frente à legislação vigente. Foram analisados cinco rótulos de pães caseiros, cinco de pães integrais e nove de biscoitos/bolachas, totalizando dezenove produtos. Ao final do estudo, constatou-se que 94,74% dos rótulos analisados apresentaram no mínimo um tipo de não conformidade e, apenas 5,26%, estavam conformes com o estabelecido pela legislação brasileira vigente. Em relação ao tipo de irregularidades, a indicação do lote e da presença de alergênicos foram os itens que menos apareceram nos rótulos. Diante dos resultados encontrados fica evidente a falha dos produtores na elaboração dos rótulos de seus produtos e também dos órgãos fiscalizadores em permitir que tais produtos sejam comercializados sem atenderem as legislações vigentes.
The composition of microalgae can contribute to nutritious and functional diets. Among the functional compounds, carotenoids are in focus since positive effects on human health have been established, which are in turn related to their bioaccessibility. In addition to essential nutrients, our hypothesis was that microalgae biomasses could be used as sources of bioaccessible carotenoids. Thus, this study determined for the first time the bioaccessibility of carotenoids from biomass of Scenedesmus bijuga and Chlorella sorokiniana and their possible relationship with the lipid composition of the matrix. The samples were submitted to in vitro digestion protocol, and carotenoids were determined by HPLC-PDA-MS/MS. Individual bioaccessibility of carotenoids was ≥ 3.25%. In general, compounds in their cis conformation were more bioaccessible than trans; and total carotenes more than total xanthophylls. Twelve compounds were bioaccessible from the biomass of S. bijuga, and eight in C. sorokiniana. In S. bijuga, the bioaccessibility of total carotenoids was 7.30%, and the major bioaccessible carotenoids were 9-cis-β-carotene (43.78%), 9-cis-zeaxanthin (42.30%) followed by 9-cis-lutein (26.73%); while in C. sorokiniana, the total bioaccessibility was 8.03%, and 9-cis-β-carotene (26.18%), all-trans-β-carotene (13.56%), followed by 13-cis-lutein (10.71%) were the major compounds. Overall, the total content of lipids does not influence the bioaccessibility of total carotenoids. Still, the lipid composition, including structural characteristics such as degree of saturation and chain length of the fatty acid, impacts the promotion of individual bioaccessibility of carotenes and xanthophylls of microalgae. Finally, the results of this study can assist the development of microalgae-based functional food ingredients and products.
Introdução: O sal é uma via ideal de adição de iodo, um mineral essencial para o desenvolvimento humano. Sua importância e a frequência de seu consumo são consideradas uma questão de saúde pública. Objetivo: Avaliar a conformidade de 12 sais, comercializados na cidade do Rio de Janeiro, dos tipos refinado, grosso e marinho. Método: As análises físico-químicas foram realizadas em triplicata de acordo com a metodologia do Instituto Adolfo Lutz e seus resultados comparados com o Decreto n° 75.697, de 1975, que estabelece os Padrões de Identidade e Qualidade do produto. A avaliação microscópica seguiu a metodologia AOAC n° 945.80, de 2016, e a análise da rotulagem das RDC nº 259/2002, nº 28/2000, n° 360/2003, nº 45/2010, nº 46/2010, nº 986/1969, nº 27/2010, nº 23/2013 e da Portaria nº 540/1997. Resultados: Cinco amostras de sal refinado apresentaram teores de umidade acima do estabelecido pela legislação (> 0,20%), uma amostra de sal refinado analisada apresentou teor de cloretos (> 98,92%) e concentração de íons cálcio (< 0,10%) e magnésio (< 0,10%) fora do preconizado pela lei. Em relação ao teor de iodo, dois sais estavam abaixo do recomendado pela RDC n° 23/2013 (15 a 45 mg/kg). Seis amostras obtiveram resultado acima do esperado de insolúveis totais em água (> 0,10%; > 0,20%) e, através da avaliação microscópica, foi evidenciada a presença de sujidades na maioria dos sais. Conclusões: A qualidade do sal para consumo deve ser regularmente avaliada para assegurar o direito humano à alimentação adequada.
This review presents the general aspects of prebiotic components and summarizes the health benefits associated with the consumption of dairy products with prebiotics, as well as the impact of their addition on the quality parameters of the products. The consumption of dairy products with prebiotics was associated with anti-diabetic and anti-hypertensive properties, and improvements in the blood lipid profile, immunity, and intestinal health. The prebiotic components could be used as fat replacers in dairy products, resulting in non-fat products with rheological, physicochemical, and sensory properties similar to the full-fat products. The effect of prebiotic addition on the technological properties of the dairy products was dependent on the food matrix, prebiotic type, and prebiotic concentration, however, improvements in the quality properties were observed for ice creams, cheeses, yogurts, whey beverages, processed cheese, and dairy dessert. More studies are needed to prove the health effects in clinical trials.
In the food industry, there is a need to use the properties of antioxidants and antimicrobials effectively to prevent microbial growth in foods, as well as to retard the oxidation of fats to delay rancidity. Nevertheless, the emerging concern about the negative effects of synthetic antioxidants and antimicrobials on consumers' health along with the advantages of natural substances have led to more fundamental research to investigate the mechanism of action and toxicity of natural antioxidants and antimicrobials. There is also a need to establish in each country an appropriate regulatory scheme to assure consumers of the safety and efficacy of these materials. Thus, this present review provides a detailed overview of the different antioxidant and antimicrobial groups, focusing on their properties, mechanism of action, and applicability in the food industry to be a guide for students and researchers.
