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Abstract The use of triethanolamine in the preparation of materials has been a fertile area of research during the last decades. It is used in sol‐gel synthesis because of its ability to regulate pH, act as a structure‐directing agent, and form atrane complexes with a wide variety of elements. The atranes harmonize the hydrolysis and condensation processes of inorganic species with their interaction with surfactant molecules or micelles for the obtention of homogeneous materials. This review describes the basic principles of the formation of atrane complexes and their use in material synthesis, followed by a compilation of the main examples found in the bibliography. These materials include pure and doped silicas by using micelles as porogen species (MCM‐41, SBA‐15, UVM‐7, etc.), or without using template agents (TUD‐1, UVM‐11, etc.), non‐silica oxides (Al2O3, TiO2, ZrO2, etc.), mesoporous phosphates and phosphonates, zeotypes (zeolites, aluminophosphates or silicoaluminophosphates, and layered double hydroxides. The atrane route shows a versatile approach for the preparation of these materials with up to three elements simultaneously. The focus of the review centers on the synthesis of the materials and the discussion of their main applications. These examples enrich with a discussion about the future perspective of the topic.

This study analyzes the influence of the incorporation of flaked linseed and fish oil in the diet on the resulting milk and cheese. Three dietary treatments were assayed in 350 milking Murciano-Granadina multiparous goats in full-lactation: a control diet and two experimental diets, one including flaked linseed (FL) at 3.88% of dry matter, and the other containing salmon oil (SO) at 2.64% of dry matter for three periods of 21 d. None of the dietary treatments affected the daily milk yield, cheese yield, or the physicochemical parameters of the milk and cheese. Regarding the fatty acid profile (FA), the milk and cheese from animals whose diets were supplemented with SO had a higher percentage of fatty acids than those obtained with the FL-supplemented diet, except for C18:0, C18:1, C18:2 n-6, trans-9, trans-12 C18:2, cis-9, trans-11 C18:2, C18:3, and C19:0, which reached their highest levels in milk obtained with the diet supplemented with FL. The decrease in the percentage of C16:0 was greater in the milk derived from the FL diet than from the SO diet. The FL-supplemented diet improved the nutritional value of milk due to a reduction in saturated fatty acids (SFAs) and increases in polyunsaturated fatty acids (PUFAs) and conjugated linoleic acid (CLA). The decrease in n-6/n-3 in the observed milk was more pronounced with the FL diet. No differences in the sensory profile were found for the milk and cheese derived from the different dietary treatments. Dietary n-3 treatments modified the fatty acid profile without making any sensory difference to milk and fresh cheese, accompanied by marginal modifications to the physicochemical profile. We conclude that dietary supplementation with flaked linseed or fish oil produces milk and cheese from Murciano-Granadina goats with a higher nutritional quality without modifying the sensory profile of the corresponding products obtained from animals that were fed a routine diet.

Reduced-fat cured sausages were evaluated as a strategy to reduce boar taint in entire male pork products with high levels of androstenone and skatole, both lipophilic. Three fuet-type sausages (two replicates each) were developed: the control (C) (60% lean, 33.69% fat), and two reduced-fat (60% lean 21.19% fat) products; R1, 6% inulin, 0.5% β-glucan and R2, 3% inulin, 0.5% grape skin and 1% β-glucan. All of them were prepared from entire male pork with an androstenone concentration of 6.887 µg/g and 0.520 µg/g of skatole. Significant differences (p ≤ 0.001) in the moisture content were described between the fuet R1 and the C and R2, which obtained the highest percentage. Regarding the CIELAB, the C samples had the highest L* value, while the R2 sausages were the darkest. Boar taint was reduced in both R1 and R2, with a greater reduction in R2 (p ≤ 0.000). The addition of inulin and β-glucan in fuet R1 provided a similar technological and sensory profile to C. However, both strategies provided a reduction of sexual odour, which was higher when grape skins were included. In addition, R2 gave a characteristic sausage with more odour and flavour, dark colour and overall rating than C and R1.

There is currently a growing trend towards the consumption of vegetable protein, even if it shows some deficiencies in essential amino acids. It has been driven by consumer passion for health and wellness, environmental sustainability, animal welfare and the flexitarian lifestyle. However, the formulation of plant protein food analogues to meat products is complicated by the technological properties of isolated plant protein. One of the processes used to improve these properties is the texturisation of the protein by extrusion, as well as the use of other plant materials that can enrich the formulation. Therefore, the aim of this study was to evaluate the effect of pea protein (PP) enriched with lucerne (L), spinach (S) and Chlorella (C) in powdered and texturised forms on the physicochemical properties and extrusion parameters, and to evaluate its technological and sensory quality as a meat analogue in vegetal hamburgers. Texturisation reduced the number of soluble components released, thus reducing the molecular degradation in extruded material. The texturised samples were significantly (p < 0.05) less hygroscopic than the non-textured samples. Once the properties of the powder and texturised had been analysed, they were used to prepare vegetal hamburgers. The addition of vegetable-enriched texturised samples with high chlorophyll content led to more intense colour changes in the vegetal hamburgers during cooking, with PP+C providing the darkest colouring, and also resulted in a final product more similar to a traditional meat hamburger, with higher overall and meat odour/flavour intensity, hardness, juiciness and chewiness, and less legume and spice odour and flavour. Overall, texturisation improved the technological properties of the enriched protein isolate, allowing for more efficient production of vegetal hamburgers.

The use of triethanolamine in the preparation of materials has been a fertile area of research during the last decades. It is used in sol‐gel synthesis because of its ability to regulate pH, act as a structure‐directing agent, and form atrane complexes with a wide variety of elements. The atranes harmonize the hydrolysis and condensation processes of inorganic species with their interaction with surfactant molecules or micelles for the obtention of homogeneous materials. This review describes the basic principles of the formation of atrane complexes and their use in material synthesis, followed by a compilation of the main examples found in the bibliography. These materials include pure and doped silicas by using micelles as porogen species (MCM‐41, SBA‐15, UVM‐7, etc.), or without using template agents (TUD‐1, UVM‐11, etc.), non‐silica oxides (Al2O3, TiO2, ZrO2, etc.), mesoporous phosphates and phosphonates, zeotypes (zeolites, aluminophosphates or silicoaluminophosphates, and layered double hydroxides. The atrane route shows a versatile approach for the preparation of these materials with up to three elements simultaneously. The focus of the review centers on the synthesis of the materials and the discussion of their main applications. These examples enrich with a discussion about the future perspective of the topic. [ABSTRACT FROM AUTHOR]

Simple Summary: Several studies have studied the influence of diet supplementation on goat milk quality, but the number of animals included is normally small or does not reflect real commercial conditions. Moreover, little technological and sensory input is provided. Thus, our study included 350 goats divided into three groups (one control, two supplemented with ingredients rich in n-3). Dietary n-3 treatments modify the fatty acid profile without making any sensory difference to milk and fresh cheese, accompanied by marginal modifications to the physicochemical profile. Therefore, milk obtained from animals receiving dietary supplementation can be provided to the dairy industry. This study analyzes the influence of the incorporation of flaked linseed and fish oil in the diet on the resulting milk and cheese. Three dietary treatments were assayed in 350 milking Murciano-Granadina multiparous goats in full-lactation: a control diet and two experimental diets, one including flaked linseed (FL) at 3.88% of dry matter, and the other containing salmon oil (SO) at 2.64% of dry matter for three periods of 21 d. None of the dietary treatments affected the daily milk yield, cheese yield, or the physicochemical parameters of the milk and cheese. Regarding the fatty acid profile (FA), the milk and cheese from animals whose diets were supplemented with SO had a higher percentage of fatty acids than those obtained with the FL-supplemented diet, except for C18:0, C18:1, C18:2 n-6, trans-9, trans-12 C18:2, cis-9, trans-11 C18:2, C18:3, and C19:0, which reached their highest levels in milk obtained with the diet supplemented with FL. The decrease in the percentage of C16:0 was greater in the milk derived from the FL diet than from the SO diet. The FL-supplemented diet improved the nutritional value of milk due to a reduction in saturated fatty acids (SFAs) and increases in polyunsaturated fatty acids (PUFAs) and conjugated linoleic acid (CLA). The decrease in n-6/n-3 in the observed milk was more pronounced with the FL diet. No differences in the sensory profile were found for the milk and cheese derived from the different dietary treatments. Dietary n-3 treatments modified the fatty acid profile without making any sensory difference to milk and fresh cheese, accompanied by marginal modifications to the physicochemical profile. We conclude that dietary supplementation with flaked linseed or fish oil produces milk and cheese from Murciano-Granadina goats with a higher nutritional quality without modifying the sensory profile of the corresponding products obtained from animals that were fed a routine diet. [ABSTRACT FROM AUTHOR]

Background: Falls are among the most common and serious adverse events for hospitalised patients. In-hospital falls pose a major medical and economic challenge for public health worldwide. Nevertheless, the issue is often addressed without regard to certain relevant variables such as the time of the fall. The aim of this study was to determine the effect of the implementation of a nurse-led intervention based on the temporal patterns of falls and their aetiology on the occurrence of falls. Methods: A mixed-method research design was carried out in three phases: a) a longitudinal prospective study (audits, chronobiological analyses and implementation of a multicentre nurse-led intervention based on temporal patterns of falls); b) a retrospective study of fall records; and c) a qualitative study based on focus groups. The protocol was published in 2021. Results: A difference was observed in the number of fall records before and after the chronopreventive intervention (retrospective: 64.4% vs. 35.6%; p < 0,001). According to the interrupted series analysis, considering the influence of the COVID-19 pandemic, a reduction in falls of 2.96% (95% CI 1.70%-4.17%) was observed. The concepts of falls, the COVID-19 pandemic and the causes of non-registration have emerged as categories for qualitative analysis. Conclusions: A multicentric nurse-led program based on tailored organisational, educational and behavioural chronopreventive measures seems to lead to a reduction in the number of in-hospital falls. The findings of the present study, highlighting the implementation of chronopreventive measures, can serve as a basis for future health policies. Trial registration: The project was registered on the Clinical Trials Registry NCT04367298 (29/04/2020). [ABSTRACT FROM AUTHOR]

There is currently a growing trend towards the consumption of vegetable protein, even if it shows some deficiencies in essential amino acids. It has been driven by consumer passion for health and wellness, environmental sustainability, animal welfare and the flexitarian lifestyle. However, the formulation of plant protein food analogues to meat products is complicated by the technological properties of isolated plant protein. One of the processes used to improve these properties is the texturisation of the protein by extrusion, as well as the use of other plant materials that can enrich the formulation. Therefore, the aim of this study was to evaluate the effect of pea protein (PP) enriched with lucerne (L), spinach (S) and Chlorella (C) in powdered and texturised forms on the physicochemical properties and extrusion parameters, and to evaluate its technological and sensory quality as a meat analogue in vegetal hamburgers. Texturisation reduced the number of soluble components released, thus reducing the molecular degradation in extruded material. The texturised samples were significantly (p < 0.05) less hygroscopic than the non-textured samples. Once the properties of the powder and texturised had been analysed, they were used to prepare vegetal hamburgers. The addition of vegetable-enriched texturised samples with high chlorophyll content led to more intense colour changes in the vegetal hamburgers during cooking, with PP+C providing the darkest colouring, and also resulted in a final product more similar to a traditional meat hamburger, with higher overall and meat odour/flavour intensity, hardness, juiciness and chewiness, and less legume and spice odour and flavour. Overall, texturisation improved the technological properties of the enriched protein isolate, allowing for more efficient production of vegetal hamburgers. [ABSTRACT FROM AUTHOR]

Simple Summary: Regarding the European Union Recommendation on alternatives to surgical castration of pigs, it would be appropriate to search for new alternatives to commercialize the entire pig that could be affected by boar taint, as a sensory defect. The goal of this study was to evaluate if fat reduction in meat products could diminish the boar taint in dry-cured sausages with high levels of AND and SKA, and to study the technological and sensory quality by using inulin, β-glucan and grape fibre as fat substitutes in fat-reduced products. The addition of fibres in reduced-fat fuet provided a similar technological and sensory profile to the traditional, achieving a reduction of sexual odour. Thus, these alternative formulations in reduced-fat meat products could be useful to allow high boar-tainted pork a place in the market. Reduced-fat cured sausages were evaluated as a strategy to reduce boar taint in entire male pork products with high levels of androstenone and skatole, both lipophilic. Three fuet-type sausages (two replicates each) were developed: the control (C) (60% lean, 33.69% fat), and two reduced-fat (60% lean 21.19% fat) products; R1, 6% inulin, 0.5% β-glucan and R2, 3% inulin, 0.5% grape skin and 1% β-glucan. All of them were prepared from entire male pork with an androstenone concentration of 6.887 µg/g and 0.520 µg/g of skatole. Significant differences (p ≤ 0.001) in the moisture content were described between the fuet R1 and the C and R2, which obtained the highest percentage. Regarding the CIELAB, the C samples had the highest L* value, while the R2 sausages were the darkest. Boar taint was reduced in both R1 and R2, with a greater reduction in R2 (p ≤ 0.000). The addition of inulin and β-glucan in fuet R1 provided a similar technological and sensory profile to C. However, both strategies provided a reduction of sexual odour, which was higher when grape skins were included. In addition, R2 gave a characteristic sausage with more odour and flavour, dark colour and overall rating than C and R1. [ABSTRACT FROM AUTHOR]