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Objective: To evaluate associations between neurologic outcomes and early measurements of basal ganglia (BG) and thalamic (Th) perfusion using color Doppler ultrasonography (CDUS) in infants with hypoxic-ischemic encephalopathy (HIE)., Study Design: Prospective study of infants with mild (n = 18), moderate (n = 17), and severe HIE (n = 14) and controls (n = 17). Infants with moderate-severe HIE received therapeutic hypothermia (TH). CDUS was performed at 24-36 hours and brain magnetic resonance imaging (MRI) at a median of 10 days. Development was followed through 2.5-5 years. The primary outcome was the association between BG and Th perfusion and brain MRI injury. Secondary analyses focused on associations between perfusion measurements and admission neurologic examinations, MRI scores in infants treated with TH, and motor and sensory disability, or death. An exploratory analysis assessed the accuracy of BG and Th perfusion to predict brain MRI injury in infants treated with TH., Results: Increased BG and Th perfusion on CDUS was observed in infants with severe MRI scores and those with significant motor and neurosensory disability or death through 2.5-5 years (P < .05). Infants with severe HIE showed increased BG and Th perfusion (P < .005) compared with infants with moderate HIE. No differences were identified between the between the control and mild HIE groups. Th perfusion ≥0.237 cm/second (Area under the curve of 0.824) correctly classified 80% of infants with severe MRI scores., Conclusions: Early dynamic CDUS of the BG and Th is a potential biomarker of severe brain injury in infants with HIE and may be a useful adjunct to currently used assessments., Competing Interests: Declaration of Competing Interest The study received support from a local grant of the Research Institute of the McGill University Health Center &Montreal Children's Hospital. The authors declare no conflicts of interest., (Copyright © 2024 The Author(s). Published by Elsevier Inc. All rights reserved.)

Berries are highly regarded as flavorful and healthy fruits that may prevent or delay some chronic diseases attributed to oxidative stress and inflammation. Berries are low in calories and harbor diverse bioactive phytochemicals, antioxidants, dietary fibers, and vitamins. This review delves into the main characteristics of fresh berries and berry products as foods and the technologies associated with their production. The main effects of processing operations and related variables on bioactive components and antioxidants are described. This review critically discusses why some health claims based on in vitro antioxidant data and clinical studies and intervention trials are difficult to assess. The review suggests that the beneficial health effects of berries are derived from a multifactorial combination of complex mixtures of abundant phenolic components, antioxidants, and their metabolites acting synergistically or additively with other nutrients like fibers and vitamins and possibly by modulating the gut microbiota.

The consumption of cultivated berry species (e.g., strawberries, blueberries) has increased dramatically in the last two decades after consumers appreciated them as flavorful, convenient and healthy fruits. Wild berries and similar small wild fruits are traditionally consumed around the world by local people as safe, nutritious, tasty, and versatile foods. These wild fruits have played an important role in the nutrition and bio-cultural aspects of rural communities. Like their commercial counterparts, wild berries contain important nutrients and bioactive compounds that may prevent or delay some chronic diseases attributed to oxidative stress and chronic inflammation. This review provides a comprehensive appraisal of the chemical and bioactive components in wild berry species and their traditional uses as foods around the globe. Presently, wild berries and similar wild small fruits are novel food sources that inspire applications as culinary products, processed foods, and nutraceuticals. Further research is needed to validate the content and action of bioactive components responsible for health claims. Sustainable commercial exploitation of wild berries should consider biocultural, environmental, and socio-economic aspects.

A biorefinery process was developed for a freeze-dried pomace of calafate berries ( Berberis microphylla ). The process consisted of extraction of lipophilic components with supercritical CO 2 (scCO 2 ) and subsequent extraction of the residue with a pressurized mixture of ethanol/water (1:1 v / v ). scCO 2 extracted oil from the pomace, while pressurized liquid extraction generated a crude extract rich in phenols and a residue rich in fiber, proteins and minerals. Response surface analysis of scCO 2 extraction suggested optimal conditions of 60 °C, 358.5 bar and 144.6 min to obtain a lipid extract yield of 11.15% (d.w.). The dark yellow oil extract contained a good ratio of ω6/ω3 fatty acids (1:1.2), provitamin E tocopherols (406.6 mg/kg), and a peroxide index of 8.6 meq O 2 /kg. Pressurized liquid extraction generated a polar extract with good phenolic content (33 mg gallic acid equivalents /g d.w.), anthocyanins (8 mg/g) and antioxidant capacity (2,2-diphenyl-1-picrylhydrazyl test = 25 µg/mL and antioxidant activity = 63 µM Te/g). The extraction kinetics of oil by scCO 2 and phenolic compounds were optimally adjusted to the spline model (R 2 = 0.989 and R 2 = 0.999, respectively). The solid extracted residue presented a fiber content close to cereals (56.4% d.w.) and acceptable values of proteins (29.6% d.w.) and minerals (14.1% d.w.). These eco-friendly processes valorize calafate pomace as a source of ingredients for formulation of healthy foods, nutraceuticals and nutritional supplements.

Although seaweeds exhibit many benefits as a food source, few studies have characterized their sensory attributes. An expert nine-member panel developed a vocabulary with 25 descriptors to describe the appearance, aroma, flavor, texture, and aftertaste of raw and cooked seaweeds consumed in Chile: Durvillaea antarctica , Pyropia spp., and Ulva lactuca . Subsequently, the vocabulary was used in a ranking descriptive analysis (RDA) to evaluate the sensory properties and relate them with physicochemical and physical data. Sensory attributes of the three seaweeds were very different from each other but similar between treatments (raw and cooked). Pyropia spp., both cooked and hydrated, had the highest glutamate content (310 and 324 mg (100 g) -1 d.w., respectively), and was perceived by the sensory panel as having the most umami taste. Cooked D. antarctica was perceived as sweeter, had more caramel notes than the hydrated seaweed and was sensed as cartilaginous and hard in accordance with its mechanical properties. Generalized Procrustes analysis revealed that D. antarctica exhibited most of the desirable descriptors, such as caramel, umami and marine aromas while U. lactuca was described as bitter and moldy. This primary vocabulary can assist food scientists and chefs in the development of seaweed products and dishes for the consumer market., Competing Interests: Conflicts of interestThe authors declare that they have no conflicts of interest., (© The Author(s), under exclusive licence to Springer Nature B.V. 2022, Springer Nature or its licensor holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.)

Salmon paste contains nutritious components such as essential fatty acids (EPA, DHA), vitamin E and astaxanthin, which can be protected with the addition of red algae extracts. Phenolic extracts were prepared with an ethanol: water mixture (1:1) from the red seaweeds Gracilaria chilensis , Gelidium chilense , Iridaea larga , Gigartina chamissoi , Gigartina skottsbergii and Gigartina radula , obtained from the Pacific Ocean. Most algae had a high content of protein (>7.2%), fiber (>55%) and β-glucans (>4.9%), all expressed on a dry weight basis. Total polyphenols (TP), total flavonoids (TF), antioxidant (DPPH, FRAP) and antibacterial power of the extracts were measured. In addition, the nutritional components of the algae were determined. Results showed that the content of TP in the six algae varied between 2.6 and 11.3 mg EAG/g dw and between 2.2 and 9.6 for TF. Also, the extracts of G. skottsbergii , G. chamissoi , G. radula and G. chilensis showed the highest antiradical activity (DPPH, FRAP). All samples exhibited a low production of primary oxidation products, and protection of the essential components and the endogenous antioxidants tocopherols and astaxanthin, particularly in the case of G. skottsbergii , G. chamissoi , G. radula and G. chilensis . Furthermore, all algae had inhibitory activity against the tested microorganisms, coincident with their antioxidant capacity. Results show that the extracts may have future applications in the development and preservation of essential dietary components of healthy foods.

Although the term 'alimentation' has existed in the English language since the late 16th century, its use is infrequent. In Latin languages, particularly French, 'alimentation' conveys a holistic notion of the process by which humans produce, procure, prepare, share, indulge in, and digest their foods. Thus, the concept of alimentation encompasses and integrates human, technological, sociocultural, and environmental domains. This article delves into the origins of the term 'alimentation' and its use in the foreign scientific literature, and particularly in the social sciences. Unlike 'food and nutrition', alimentation provides a broader frame for the grand challenges of what, how, and with whom we eat. This approach should lead to transdisciplinary research (TDR) interfacing several knowledge domains (e.g., environmental, technological, socio-cultural, nutritional, etc.) and involving key stakeholders. Possible outcomes of TDR in alimentation are inspiring and meaningful collaborations, innovative methodologies for integrating knowledge, transformative learning of researchers, enriched educational experiences for students, focused community action, and improved public policy. The term 'alimentation' is appropriately used in French and other Latin languages. Alimentation embraces human, technological, sociocultural, and environmental issues This holistic concept views agriculture, food, and nutrition as parts of a broader process Transdisciplinary research interfaces several dimensions of food and eating. © 2020 Society of Chemical Industry., (© 2020 Society of Chemical Industry.)

Introduction: There is little control of cardiovascular (CV) risk factors in secondary prevention after an ischaemic stroke, in part due to a lack of adherence to treatment. The CV polypill may contribute to proper treatment adherence, which is necessary for CV disease prevention. This study aimed to establish how and in what cases the CV polypill should be administered., Methods: A group of 8 neurologists drafted consensus recommendations using structured brainstorming and based on their experience and a literature review., Results: These recommendations are based on the opinion of the participating experts. The use of the CV polypill is beneficial for patients, healthcare professionals, and the health system. Its use is most appropriate for atherothrombotic stroke, lacunar stroke, stroke associated with cognitive impairment, cryptogenic stroke with CV risk factors, and silent cerebrovascular disease. It is the preferred treatment in cases of suspected poor adherence, polymedicated patients, elderly people, patients with polyvascular disease or severe atherothrombosis, young patients in active work, and patients who express a preference for the CV polypill. Administration options include switching from individual drugs to the CV polypill, starting treatment with the CV polypill in the acute phase in particular cases, use in patients receiving another statin or an angiotensin ii receptor antagonist, or de novo use if there is suspicion of poor adherence. Nevertheless, use of the CV polypill requires follow-up on the achievement of the therapeutic objectives to make dose adjustments., Conclusions: This document is the first to establish recommendations for the use of the CV polypill in cerebrovascular disease, beyond its advantages in terms of treatment adherence., (Copyright © 2017 Sociedad Española de Neurología. Publicado por Elsevier España, S.L.U. All rights reserved.)

A model gel of whey protein isolate (WPI) was prepared by cold gelation with calcium. This system was modified by the addition of free cysteine residues (Cys) at different steps of the process. The WPI cold-set gels obtained were then subjected to heat treatment at 90°C. First, the effect of Cys addition on the heat-induced aggregation of WPI was studied through Atomic Force Microscopy (AFM) and infrared spectroscopy (ATR-FTIR), while Cys' effect on cold gelation was observed by AFM, Confocal Laser Scanning Microscopy (CLSM) and oscillatory rheology (amplitude sweeps). The impact of heating on the microstructure and the viscoelastic properties of the WPI cold-set gels were finally investigated through several techniques, including DSC, ATR-FTIR, CLSM, cryo-SEM, and rheological measurements (temperature sweeps). When added during the first step of cold gelation, Cys modified heat-induced aggregation of WPI, resulting in the formation of a denser gel network with a fractal dimension (Df) of 2.8. However, the addition of Cys during the second step of cold gelation led to the formation of highly branched clusters of WPI and a looser gel network was observed (Df = 2.4). In this regard, the use and limitations of oscillatory rheology and the "Kraus model" to determine the Df of WPI cold-set gels was discussed. The viscoelastic properties and the microstructure of the WPI cold-set gels were irreversibly modified by heating. Gels were stiffer, more brittle, and coarser after heat treatment. New disulfide bonds and calcium bridges formed, as well as H-bonded β-sheets, all contributing to the formation of the final gel network structure., (© 2019 The Author(s).)

Dietary fiber (DF) - inulin (IN), bacterial cellulose nanofibers (BC), crystalline cellulose (CC) and oat fiber (OF) - were added at a concentration of 5% (2.5% for OF) to a whey protein isolate (WPI)/sodium alginate (NaAlg) dispersion. Gel microparticles (GMP) were formed by cold gelation followed by mechanical shearing. Compression stress-strain curves of bulk gels were similar for GMP-CC and GMP-OF but different from GMP-IN and GMP-BC. The soluble fiber IN did not change the aggregated matrix of the parent WPI/NaAlg gel, while other sources of DF became incorporated into the microgel matrix. Rheological tests (20 °C) revealed that GMP with added DF had a predominantly elastic behavior. Texture profile analysis suggested that GMP and GMP-IN had advantages over a commercial thickener in terms of adhesiveness and cohesiveness. GMP with added DF may find applications in foods for the elderly as texturizer and/or a carrier of fiber., (Copyright © 2018 Elsevier Ltd. All rights reserved.)

People around the world select their foods and meals according to particular choices based on physiological disorders and diseases, traditions, lifestyles, beliefs, etc. In this chapter, two of these particular alimentations are reviewed: those of the gourmet and the frail elderly. They take place in an environment where food is usually synonymous of body health disregarding its effects on social, cultural and psychological aspects, including emotions. Based on an extensive literature review, it is proposed that the paradigm changes from food equals health to food means well-being, the latter encompassing physical and physiological aspects as well as psychological, emotional and social aspects at the individual and societal levels. The growing food and nutrition requirements of an aging population are reviewed and special nutritious and enjoyable products available for this group are discussed., (© 2019 Elsevier Inc. All rights reserved.)

The concept of food matrix has received much attention lately in reference to its effects on food processing, nutrition and health. However, the term matrix is used vaguely by food and nutrition scientists, often as synonymous of the food itself or its microstructure. This review analyses the concept of food matrix and proposes a classification for the major types of matrices found in foods. The food matrix may be viewed as a physical domain that contains and/or interacts with specific constituents of a food (e.g., a nutrient) providing functionalities and behaviors which are different from those exhibited by the components in isolation or a free state. The effect of the food matrix (FM-effect) is discussed in reference to food processing, oral processing and flavor perception, satiation and satiety, and digestion in the gastrointestinal tract. The FM-effect has also implications in nutrition, food allergies and food intolerances, and in the quality and relevance of results of analytical techniques. The role of the food matrix in the design of healthy foods is also discussed.

Designing soft, palatable and nutritious texture-modified foods for the elderly is a challenge for food technologists. The aim of this work was to produce and characterize emulsion-gelled microparticles (EGM) made from whey protein isolate (WPI) and sodium alginate (NaAlg) that may be used to modify the rheology of liquid foods and as carriers of lipids and lipophilic nutrients and bioactives. Olive oil microdroplets became embedded in the WPI/NaAlg gel matrix in the form of an emulsion produced by ultrasound (US) or high-speed blending (HSB). Oil microdroplets were obtained by US and HSB, with an average equivalent diameter varying between 2.0-3.2 µm and 4.5-6.7 µm, respectively. Oil incorporation increased compression stress of bulk emulsion gels at small deformations compared to the no-oil microgel, but this effect was reversed at high strains. EGM were prepared by shear-induced size reduction. Rheological tests at 20 ℃ and 40 ℃ showed that US-EGM and HSB-EGM exhibited a predominant elastic behavior, with G' >  G″ throughout the frequency range. However, when HSB-EGM were heated at 60 ℃ their rheological behavior changed to a more fluid-like condition, but not that of US-EGM. Consequently, EGM have the properties needed to improve food texture for people with masticatory/swallowing dysfunctions or needing special nutrition.

Modern consumers are increasingly eating meals away from home and are concerned about food quality, taste, and health aspects. Food engineering (FE) has traditionally been associated with the industrial processing of foods; however, most underlying phenomena related to FE also take place in the kitchen during meal preparation. Although chemists have positively interacted with acclaimed chefs and physicists have used foods as materials to demonstrate some of their theories, this has not been always the case with food engineers. This review addresses areas that may broaden the vision of FE by interfacing with cooking and gastronomy. Examples are presented where food materials science may shed light on otherwise empirical gastronomic formulations and cooking techniques. A review of contributions in modeling of food processing reveals that they can also be adapted to events going on in pots and ovens, and that results can be made available in simple terms to cooks. Industrial technologies, traditional and emerging, may be adapted to expand the collection of culinary transformations, while novel equipment, digital technologies, and laboratory instruments are equipping the 21st-century kitchens. FE should become a part of food innovation and entrepreneurship now being led by chefs. Finally, it is suggested that food engineers become integrated into gastronomy's concerns about safety, sustainability, nutrition, and a better food use., (© 2018 Institute of Food Technologists®.)

Objectives: To evaluate the utility of ultrasound-based shear wave elastography (SWE) as a noninvasive method to accurately detect and potentially stage the severity of renal allograft fibrosis and assess its user reproducibility., Methods: In this Institutional Review Board-approved, Health Insurance Portability and Accountability Act-compliant prospective study, 70 renal transplant recipients underwent an SWE evaluation of their allograft followed directly by biopsy. Two radiologists performed separate SWE measurement acquisitions and the mean, median, and standard deviation of 10 SWE measurements, obtained separately within the cortex and the medulla, were automatically computed. Each patient's SWE results were subsequently compared to their histologic fibrosis scores. The Fisher exact test and univariate logistic regression models were fit to test for associations between the presence of fibrosis (yes/no) as well as categorical SWE results based on the fibrosis severity, ranging from F0 (no fibrosis) to F3 (severe fibrosis), correlating with histologic scores according to the 2007 Banff classification system. Interobserver and intraobserver correlations were also examined., Results: Our median medulla SWE values reached statistical significance (P = .04) in association with fibrosis. Furthermore, for every unit increase in the median medulla SWE measurement, the odds of fibrosis increased by approximately 20%. No statistical significance was found for mean cortical, median cortical, or mean medullary SWE values (P = .32, .37, and .06, respectively) in association with fibrosis., Conclusions: The use of SWE for assessing renal allograft fibrosis is challenging but promising. Further investigation with a larger sample size remains to validate our initial results and establish clinical relevance., (© 2017 by the American Institute of Ultrasound in Medicine.)

Peripheral giant cell granuloma (PGCG) is a nonneoplastic lesion that may affect any region of the gingiva or alveolar mucosa of edentulous and toothed areas, preferentially in the mandible and rarely occurring in children. This report describes the clinical and histopathological findings of a PGCG diagnosed in the maxilla of a 9-year-old boy associated with a tooth erupting improperly and a traumatic habit. The patient did not present anything noteworthy on extraoral physical examination or medical history, but the habit of picking his teeth and "poking" the gingiva. The oral lesion consisted of an asymptomatic, rounded, pink colored, smooth surface, soft tissue injury with fibrous consistency and approximated size of 1.5 cm located in the attached gingiva between the upper left permanent lateral incisor and the primary canine of the same side. Excisional biopsy was performed through curettage and removal of the periosteum, periodontal ligament, and curettage of the involved teeth with vestibular access. The histopathological analysis led to the diagnosis of PGCG. The prompt diagnosis and treatment of the PGCG resulted in a more conservative surgery and a reduced risk for tooth and bone loss and recurrence of the lesion. After four years of control, patient had no relapse of the lesion and good gingival and osseous health., Competing Interests: The authors declare that there is no conflict of interests regarding the publication of this paper.

High intake of salt (NaCl) has been associated with risk of non-communicable diseases, including hypertension, cardiovascular disease and stroke. Several strategies for reducing salt in foods are under study, including the relation of crystal morphology on dissolution properties of salt in the mouth. The aim of this paper was to study the dissolution of salt crystals with different morphologies in artificial saliva and to correlate the findings with the perception of saltiness over time. The morphology of five commercial salts was analyzed by scanning electronic microscopy and micro-CT studies. Shape parameters of crystals were determined using images from an optical microscope. Crystal dissolution in artificial saliva was evaluated using video-microscopy and the perception of saltiness was evaluated using sensorial test of time-intensity at standardized sodium content. Salt morphology was correlated well with dissolution rate and certain time-intensity parameters (time to maximum intensity, intensity at maximum and increase angle). Non-cubic and agglomerated crystals, such as Kosher and Maldon salts, were dissolved faster (dissolution rate up to 3.8 times higher) and experienced maximum saltiness (up to 17% more) at shorter times (up to 40% less). Crystal morphology may be a variable to consider to achieve sodium reduction while maintaining salt intensity., (Copyright © 2015 Elsevier Ltd. All rights reserved.)

Hydrophilic polysaccharides can be used to prepare porous matrices with a range of possible applications. One such application involves acting as scaffolds for cell culture. A new homogeneous and highly porous biopolymeric porous matrix (BPM) of calcium alginate/gelatin was produced by following a simple process. The key to this process was the selection of the porogen (aerated gelatin). The preparation technique comprises the following steps: incorporating the porogen into the solution of alginate (3%), molding, cross-linking the alginate in 1.41% CaCl2 (maximum gel strength; Cuadros et al., 2012. Carbohydr. Polym. 89, 1198-1206), molding, leaching and lyophilization. Cylinders of BPM were shown to have a relative density of 0.0274 ± 0.002, porosity of 97.26 ± 0.18%, an average internal pore size of 204 ± 58 µm and enhanced mechanical properties, while imbibing more than 11 times their dry weight in water. In vitro cell culture testing within BPM using mesenchymal stem cells was demonstrated by MTT assays and expression of alkaline phosphatase. The BPM provided a suitable microenvironment for seeding, adhesion, proliferation and osteogenic differentiation of cells. The preparation technique and resulting porous matrix represent potential tools for future study and further applications., (Copyright © 2014 Elsevier Ltd. All rights reserved.)

Although nanotechnology has opened opportunities in many fields, this does not appear to be the case in foods as potential adverse effects are resented by consumers. However, unknown to many people, some of the most desirable properties of our daily foods reside in a microstructure where the nanolevel plays an important role in the form of macromolecular arrangements, aggregates, colloidal networks, interfaces, and nanoparticles. This paper unveils where the "nano" in our kitchens is.

Normally breakfast cereal flakes are consumed by pouring them into a bowl and covering them with fresh or cold milk. During this process the liquid uptake causes changes in the surface and internal matrix of breakfast cereals that influence texture and integrity. Some breakfast cereal as flakes have a translucent structure that could provide information about the solid matrix and air cells and how they change during liquid absorption. The objective of the study was to assess the image texture changes of corn flakes and frosted flakes during water absorption at 5, 15 and 25 °C, employing 11 image feature textures extracted from grey-level co-occurrence matrix and grey-level run length matrix (at three directions) and to relate the fractal dimension (FD) of images with rupture force (RF) reduction during soaking of both flakes at 5 °C. The most relevant result from principal component analysis calculated with a matrix of 54 (soaking times) × 22 (texture features), shows that it was possible to distinguish an isolated group consisting of different soaking times at the same water temperature in each breakfast cereal flakes evaluated, corroborating that superficial liquid imbibition is important during the liquid absorption process when flakes are soaked. Furthermore, standardized FD could be related to RF in the period when samples tend to search for an equilibrium state.

The initial characteristics of emulsions and the rearrangement of the oil droplets in the film matrix during film drying, which defines its microstructure, has an important role in the physical properties of the emulsion-based films. The objective of this work was to study the effect of the microstructure (two droplet size distributions) and stability (with or without surfactant) of HPMC oil-in-water emulsions over physical properties of HPMC emulsion-based edible films. HPMC was used to prepare sunflower oil-in-water emulsions containing 0.3 or 1.0% (w/w) of oil with or without SDS, as surfactant, using an ultrasonic homogenizer. Microstructure, rheological properties and stability of emulsions (creaming) were measured. In addition, microstructure, coalescence of oil droplets, surface free energy, optical and mechanical properties and water vapor transfer of HPMC films were evaluated. Image analysis did not show differences among droplet size distributions of emulsions prepared at different oil contents; however, by using SDS the droplet size distributions were shifted to lower values. Volume mean diameters were 3.79 and 3.77 μm for emulsions containing 0.3 and 1.0% without surfactant, respectively, and 2.72 and 2.71 μm for emulsions with SDS. Emulsions formulated with 1.0% of oil presented higher stability, with almost no change during 5 and 3 days of storage, for emulsions with and without SDS, respectively. Internal and surface microstructure of emulsion-based films was influenced by the degree of coalescence and creaming of the oil droplets. No effect of microstructure over the surface free energy of films was found. The incorporation of oil impaired the optical properties of films due to light scattering of light. Addition of oil and SDS decreased the stress at break of the emulsion-based films. The replace of HPMC by oil and SDS produce a lower "amount" of network structure in the films, leading to a weakening of their structure. The oil content and SDS addition had an effect over the microstructure and physical properties of HPMC-based emulsions which lead to different microstructures during film formation. The way that oil droplets were structured into the film had an enormous influence over the physical properties of HPMC films., (Copyright © 2012 Elsevier Ltd. All rights reserved.)

The influence of particle size on the in vitro digestion of β-lactoglobulin (BLG)-coated lipid nanoparticles was examined using simulated small intestine conditions. Nanoemulsions were prepared by high-pressure homogenization and organic solvent (hexane) evaporation. The effect of the initial organic phase composition on the size, microstructure, electrical properties, and digestion of the lipid nanoparticles was evaluated. The radius of the nanoparticles decreased (from 85 to 48nm) as the solvent concentration in the initial organic phase increased (from 0% to 95%). The lipid digestion rate initially decreased with decreasing particle radius (for r=85-59nm), but then it increased (for r=59-48nm). This dependence is contrary to the usual assumption that lipid digestion increases with increasing lipid surface area. Our results suggest that the structure of the protein layer coating the lipid nanoparticles has an important effect on lipid digestion., (Copyright © 2012 Elsevier Inc. All rights reserved.)

Fibers are important microstructural elements in many foods. The main objective of this research was to produce calcium alginate fibers with uniform diameters (about 300 and 550 μm) using a microfluidic device (MFD) and to study the effect of concentration of sodium alginate [Alg] and calcium chloride [CaCl2] on their mechanical properties (MP). Moisture content (MO) and MP as maximum tensile stress (σmax), tensile strain at break (ΔL/L0) and apparent Young's modulus (E) of fibers were determined and a statistical model and surface responses were developed as a function of [Alg] and [CaCl2]. As [CaCl2] increased first a strengthening and then a weakening of fibers were observed. Furthermore, σmax increased with the addition of Ca(2+) and a maximum of σmax was obtained for a [CaCl2] around 1.4% (exceeding several times the stoichiometric requirements of the carboxylate groups of the polymer). Such behavior prompted a molecular explanation of what happens during gelation based on the "egg-box model" and this model is tried to complete. Moreover, fibers with [Alg] ≥1.8% showed high extensibility (ΔL/L0 around 100%) and low values of MO. High values of E (∼0.5 MPa) were obtained for [CaCl2] close to 1.4%. A greater understanding is needed of the interaction between cation-polysaccharide-water, taking into account [Alg] and [CaCl2] to predict the mechanical behavior of fibers. Calcium alginate fibers are important in food engineering as texture and microencapsulation agents., (Copyright © 2012 Elsevier Ltd. All rights reserved.)

Starch is the most important source of energy for humans, and it is present in many products derived from cereals, legumes and tubers. Interestingly, some of these food products can have different metabolic effects (e.g. change of postprandial blood glucose concentration) although the total amount of starch is the same. This review focuses on a microstructural perspective of the glycemic response, in search of an alternative and complementary explanation of this phenomenon. Several starch and food microstructures are responsible for the change in starch bioaccessibility. Aspects such as the characterization of the microstructure of starchy products and, its relation to the metabolic problem, the crucial role of the food matrix and other components in the ingested meal, and the gaps in our present knowledge are discussed.

The importance of breakfast cereal flakes (BCF) in Western diets deserves an understanding of changes in their mechanical properties and microstructure that occur during soaking in a liquid (that is, milk or water) prior to consumption. The maximum rupture force (RF) of 2 types of breakfast flaked products (BFP)--corn flakes (CF) and quinoa flakes (QF)--were measured directly while immersed in milk with 2% of fat content (milk 2%) or distilled water for different periods of time between 5 and 300 s. Under similar soaking conditions, QF presented higher RF values than CF. Soaked flakes were freeze-dried and their cross section and surface examined by scanning electron microscopy. Three consecutive periods (fast, gradual, and slow reduction of RF) were associated with changes in the microstructure of flakes. These changes were more pronounced in distilled water than in milk 2%, probably because the fat and other solids in milk become deposited on the flakes' surface hindering liquid infiltration. Structural and textural modifications were primarily ascribable to the plasticizing effect of water that softened the carbohydrate/protein matrix, inducing partial collapse of the porous structure and eventually disintegration of the whole piece through deep cracks.

Quantitative analysis of food structure is commonly obtained by image analysis of a small portion of the material that may not be the representative of the whole sample. In order to quantify structural parameters (air cells) of 2 types of bread (bread and bagel) the concept of representative volume element (RVE) was employed. The RVE for bread, bagel, and gelatin-gel (used as control) was obtained from the relationship between sample size and the coefficient of variation, calculated from the apparent Young's modulus measured on 25 replicates. The RVE was obtained when the coefficient of variation for different sample sizes converged to a constant value. In the 2 types of bread tested, the tendency of the coefficient of variation was to decrease as the sample size increased, while in the homogeneous gelatin-gel, it remained always constant around 2.3% to 2.4%. The RVE resulted to be cubes with sides of 45 mm for bread, 20 mm for bagels, and 10 mm for gelatin-gel (smallest sample tested). The quantitative image analysis as well as visual observation demonstrated that bread presented the largest dispersion of air-cell sizes. Moreover, both the ratio of maximum air-cell area/image area and maximum air-cell height/image height were greater for bread (values of 0.05 and 0.30, respectively) than for bagels (0.03 and 0.20, respectively). Therefore, the size and the size variation of air cells present in the structure determined the size of the RVE. It was concluded that RVE is highly dependent on the heterogeneity of the structure of the types of baked products.

The kinetics of heat denaturation and aggregation for beta-lactoglobulin dispersions (5% w/v) were studied at 3 pHs (6, 6.4, and 6.8) and at a heating temperature of 80 degrees C. Protein aggregates were characterized for hydrodynamic diameter, microstructure, and molecular weight by means of dynamic light scattering, transmission electron microscopy, and polyacrylamide gel electrophoresis, respectively. Concentration of native beta-lactoglobulin decreased with holding time and with a decrease in the pH. Apparent rate constants were calculated for beta-lactoglobulin denaturation applying the general kinetic equation solved for a reaction order of 1.5. Values of the apparent reaction rate constant k = 7.5, 6.3 and 5.6 x 10(-3) s(-1) were found for pH 6, 6.4, and 6.8, respectively. Decreasing the pH of the dispersions produced higher aggregate sizes. After a holding time of 900 s, average hydrodynamic diameters for beta-lactoglobulin aggregates at pH 6, 6.4, and 6.8 were 96, 49, and 42 nm, respectively. These results were confirmed by transmission electron microscopy images, where a shift in the size and morphology of aggregates was found, from large and spherical at pH 6 to smaller and linear aggregates at pH 6.8. beta-Lactoglobulin formed disulfide-linked intermediates (dimers, trimers, tetramers) and so on) which then formed high molecular weight aggregates. From the results obtained by DLS, TEM, and SDS-PAGE a mechanism for beta-lactoglobulin aggregation was proposed. This study shows that heat treatment can be used to produce protein aggregates with different sizes and morphologies to be utilized as ingredients in foods.

Surface liquid adhesion (SLA) and liquid absorption (LA) of tritiated liquids, including water and skim, low-fat, whole, and fat-enriched milks, by cornflakes (CF) and frosted flakes (FF) were determined by scintillation counting using water-[(3)H] at 0.5 microCi/mL. SLA or the liquid adhering to individual flakes after a short immersion period was the same for CF and FF in the case of water (approximately 0.011 microL mm(-2) of flake) but were always higher for CF than for FF and increased as the fat content in milks augmented. LA of individual flakes, followed for 300 s of soaking, increased with time and was always higher for CF than for FF (for the same liquid), however, data did not follow a regular pattern. Flakes showed quite compact outer surfaces and an internal porous matrix composed of air cells of various sizes separated by dense walls of different thicknesses. This heterogeneous microstructure of individual flakes may be the cause of the lack of a simple kinetics during the soaking process. Previous results obtained by soaking a mass of flakes overestimated the uptake of fluid by individual because they included the liquid occluded between the flakes.

True ossicle in the distal portion of the malleolus is only sporadically observed, and related disease has been rarely reported. We present two cases of atypical ankle impingement resulting from an ankle sprain. Plain radiographs revealed true submalleolar ossicles. Conservative treatment failed, and arthroscopy was performed. Instability of the ossicle and surrounding fibrotic soft tissue was evident; a gap between the ossicle and the tip of the malleolus seen during plantar flexion of the ankle disappeared in dorsal flexion, resulting in compression of the surrounding soft tissue. Arthroscopic excision of the accessory ossicle relieved the symptoms and enabled both patients to return to full preinjury activities.

Images (for example, photomicrographs) are routinely used as qualitative evidence of the microstructure of foods. In quantitative image analysis it is important to estimate the area (or volume) to be sampled, the field of view, and the resolution. The bootstrap method is proposed to estimate the size of the sampling area as a function of the coefficient of variation (CV(Bn)) and standard error (SE(Bn)) of the bootstrap taking sub-areas of different sizes. The bootstrap method was applied to simulated and real structures (apple tissue). For simulated structures, 10 computer-generated images were constructed containing 225 black circles (elements) and different coefficient of variation (CV(image)). For apple tissue, 8 images of apple tissue containing cellular cavities with different CV(image) were analyzed. Results confirmed that for simulated and real structures, increasing the size of the sampling area decreased the CV(Bn) and SE(Bn). Furthermore, there was a linear relationship between the CV(image) and CV(Bn) (.) For example, to obtain a CV(Bn) = 0.10 in an image with CV(image) = 0.60, a sampling area of 400 x 400 pixels (11% of whole image) was required, whereas if CV(image) = 1.46, a sampling area of 1000 x 100 pixels (69% of whole image) became necessary. This suggests that a large-size dispersion of element sizes in an image requires increasingly larger sampling areas or a larger number of images.

Starch granule microstructure affects the digestion of starch and its nutritional impact; however, the exact relationship between both factors is not clear. This study reports quantitative relationships between granule size (length and polygonal area), degree of gelatinization (DG), in vitro digestibility (by enzymatic methods), and glycemic response of potato starch granules gelatinized to various extents by heating at several constant temperatures in the range of 55 to 65 degrees C. DG measured by differential scanning calorimetry was closely related with heating temperature (R(2)= 0.997), size parameters of granules (measured by image analysis), in vitro digestion, and in vivo glycemic response (R(2) of adjusted models > 0.9); shape parameters of granules (measured by image analysis) were not related with DG. Results demonstrate that DG of starch strongly affects its digestibility in vitro, and may influence the postpandrial glycemic response. Future studies should be performed to investigate the effect of potato starch gelatinization on the nutritional impact at other temperatures and in more complex matrices.

A flow-focusing device with circular cross-section to produce monodispersed air bubbles and foams in several gelatine solutions is presented. Four flow regimes were studied by varying the gas pressure: dripping, bi-disperse bubbly, bubbly and foam flows. Bubble formation at the flow-focusing exit is discussed in detail and compared with that in rectangular microchannels. The bubble volume was shown to depend on the viscosity of the gelatine solution but not on the surface tension. For the bubbly flow, the frequency of bubble formation in this geometry was similar to that found in rectangular microchannels. For the foam flow the frequency was independent of the pressure. Study in the outlet microchannel for the bubbly and foam flows showed that the gas flow followed a power law with the applied pressure. Finally, the viscous resistance was measured and a pressure drop law was determined for each regime.

There is an increased interest in the role that some nutrients may play in preventing or ameliorating the effect of major diseases (for example, some types of cancer, cardiovascular diseases, eye disorders, among others). In this respect, the bioavailability or the proportion of an ingested nutrient that is made available (that is, delivered to the bloodstream) for its intended mode of action is more relevant than the total amount present in the original food. Disruption of the natural matrix or the microstructure created during processing may influence the release, transformation, and subsequent absorption of some nutrients in the digestive tract. Alternatively, extracts of bioactive molecules (for example, nutraceuticals) and beneficial microorganisms may be protected during their transit in the digestive system to the absorption sites by encapsulation in designed matrices. This review summarizes relevant in vivo and in vitro methods used to assess the bioavailability of some nutrients (mostly phytochemicals), types of microstructural changes imparted by processing and during food ingestion that are relevant in matrix-nutrient interactions, and their effect on the bioavailability of selected nutrients.

Purpose: The internal snapping hip syndrome is caused by slippage of the iliopsoas tendon over the iliopectineal eminence or the femoral head. Open surgical techniques have been successfully used to treat this condition. More recently, endoscopic techniques have become available to address this problem. The purpose of this study was to investigate an endoscopic technique for release of the iliopsoas tendon and its short-term results., Type of Study: Consecutive case series., Methods: Six patients (7 hips) with an average age of 38.5 years had an endoscopic release of the iliopsoas tendon for internal snapping hip syndrome. Hip arthroscopy was performed in every patient. Special inferior portals were used for psoas bursoscopy. The iliopsoas tendon was identified and released at the level of the lesser trochanter in all cases., Results: Intra-articular concomitant injuries were identified and treated in 4 cases. No snapping symptoms were present in any patient after surgery nor at the last follow-up at, on average, 21 months. Significant loss of flexion strength was present after surgery but had improved by 8 weeks., Conclusions: In our hands, the endoscopic technique for iliopsoas tendon release was effective and reproducible and our results compare well with results of open procedures in the short term., Level of Evidence: Level IV.

Purpose: The purpose of this study was to examine the arthroscopic findings in the hips of patients with long-term follow-up of Chiari osteotomies., Type of Study: Prospective consecutive series of patients., Methods: Seven consecutive patients (1 male, 6 female; average age, 23 years) having a Chiari osteotomy performed in 1 hip during childhood or adolescence for developmental dysplasia of the hip were studied. They presented mechanical hip symptoms and had adequate head coverage as a result of the osteotomy with preservation of joint space. Hip arthroscopy was performed in all cases., Results: A massive labral tear dislocated in the midportion of the joint was found in all cases with varying degrees of cartilage damage in the acetabulum or femoral head. The labral tear was resected, cartilage lesions were repaired, and microfracturing of the exposed subchondral bone was performed. Mechanical symptoms improved after surgery and all of the patients were able to go back to activities of daily living., Conclusions: In the Chiari osteotomy, medial displacement of the acetabulum leaves the labrum in the center of the load-bearing area of the resulting acetabulum. Over time this can produce a tear of the labrum, which may be the cause of the mechanical symptoms in our series. It has been documented that labral tears can lead to early degenerative hip disease and, combined with the cartilage lesions, may explain in part the long-term bad results of the Chiari osteotomy., Level of Evidence: Level IV.

Polarised light microscopy was employed non-invasively to monitor lactose crystallisation from non-seeded supersaturated solutions in real time. Images were continuously recorded, processed and characterised by image analysis, and the results were compared with those obtained by refractometry. Three crystallisation temperatures (10, 20 and 30 degrees C) and three different levels of initial relative supersaturation (C/C(s)=1.95; 2.34; 3.15) were investigated. Induction times using the imaging technique proved to be substantially lower than those determined using refractive index. Lactose crystals were isolated digitally to determine geometrical parameters of interest, such as perimeter, diameter, area, roundness and Feret mean, and to derive crystal growth rates. Mean growth rates obtained for single crystals were fitted to a combined mass transfer model (R(2)=0.9766). The model allowed the effects of temperature and supersaturation on crystallisation rate to be clearly identified. It also suggested that, in this set of experiments, surface integration seemed to be the rate controlling step. It is believed that a similar experimental set-up could be implemented in a real food system to characterise a particular process where crystallisation control is of interest and where traditional techniques are difficult to implement.

We reviewed a series of consecutive total hip replacements with cemented femoral components. Modern cementing techniques were followed in all cases, but two different medullary plugs were used-one was polyethylene and the other bioabsorbable gelatin. Cement mantle quality and plug migration were assessed by three different observers (X, Y, and Z); their findings did not agree. This was particularly evident when the cement mantles were assessed. There was a better cement mantle grading and less distal migration with polyethylene plugs, although there was no significant statistical difference between the two groups.

Hip arthroscopy has become a standard surgical procedure. Specific portals and portal placement techniques are well described and routinely used. The anterior portal placement relies on the ability of the surgeon to introduce a needle into the joint from the landmark located at the crossing of a vertical line from the anterior superior iliac spine and a horizontal line from the greater trochanter. Directing the needle at 30 degrees medially and 45 degrees proximally is recommended, but some adjustment is always necessary to access the joint. Multiple punctures are often needed to place the needle in the correct path into the hip. This increases the risk of injury by puncture of the structures adjacent to the site of the anterior portal and increases surgical time. This study reports the use of a guide device we developed to assist anterior portal placement. The device consists of an intra-articular probe attached to an extra-articular aiming guide that introduces the needle into the hip joint. The needle enters at the previously described landmark and is directed towards the tip of the probe inside the joint. Early clinical results are presented.

A comparison of microscopic and macroscopic techniques to evaluate sugar crystallization kinetics is presented using amorphous lactose and lactose-trehalose mixtures. Polarized light video microscopy (PLV) and differential scanning calorimetry (DSC) were applied to measure crystallization kinetics, induction times and time for complete sugar crystallization at different storage temperatures (60-95 degrees C). DSC was also employed to measure the glass transition temperature (T(ag)) of the systems. PLV permitted direct observation, in real time, of growth of individual crystals and morphological aspects at a scale not detected by DSC. Taking the average of several microscopic observations, the results for temperature dependence of crystallization rate and time to complete lactose crystallization were similar to those obtained by DSC. Both PLV and DSC techniques showed that the presence of trehalose delayed lactose crystallization, without affecting the T(ag) value. For the analysis of sugar crystallization in amorphous systems, PLV and DSC proved to be complementary techniques. Validation of results obtained by PLV with results from DSC opens a new area of microstructural analysis of crystallizing systems.

Introduction: Developing recommendations about consultation times in neurology helps plan the endowment of human resources and can contribute to homogenize and improve quality of health-care., Objectives: To elaborate recommendations on the consultation times needed to obtain enough quality neurology visits., Material and Method: We used consensus search techniques, in particular the Community Impression technique. An ad hoc committee developed a preliminary proposal which was later discussed during a unlimited attendance working meeting and eventually voted by members of the Spanish Society of Neurology. The committee drew up a final consensus report after analysing the debate results and counting the ballots. FINAL RECOMMENDATION: "It is necessary that the Spanish Society of Neurology establishes and recommends standardized consultation times for neurology outpatients visits in Spain. These standardized values refer to consultation time per patient, both in the first and follow-up visits, in a General Neurology Outpatients Clinic. Moreover, there must be considered 'recommendable times' on one hand, and 'minimal required times' on the other hand. Any time value below the minimal required time means that the consultation duration does not fulfill the minimal requirements needed to warrant a care with acceptable quality for the patient". These recommendations are: Time for first consultation. Recommendable time: 45 minutes (Minimal required time: 25 minutes). Time for follow-up consultation. Recommendable time: 20 minutes (Minimal required time: 15 minutes).

Objective: Osteoarthrosis (OA) is accompanied by altered subchondral bone remodeling. We investigated the role of chondrocytes in the mechanism of abnormal cartilage calcification., Methods: Knee articular cartilage samples from OA and normal tissue were studied. Macroscopic and microscopic observations, alkaline phosphatase staining for light and electron microscopy (bright and dark fields). TUNEL technique, electron diffraction, and x-ray microanalyses were performed., Results: Chondrocytes from patients displayed a morphology of apoptosis and showed abundant alkaline phosphatase (ALP)-rich matrix vesicles (MV) budding from the plasma membrane with hydroxyapatite microcrystals on their surface. Farther from the cells, hydroxyapatite crystals were detected on the MV surface and increased as they approached the subchondral bone. The concentration of Ca and P and their ratio increased inside the ALP-rich MV in relation to the proximity to subchondral bone. In the OA subchondral bone the ratio Ca/P varied from 3.936 to 0.974. In normal tissue the ratio was very homogeneous (maximum 1.973, minimum 1.781)., Conclusion: In situ, apoptotic chondrocytes correlate with factors known to be involved in the calcification of the extracellular matrix. This suggests that apoptosis is involved in the abnormal calcification of OA cartilage, and consequently in the altered remodeling of the subchondral bone.

Introduction and Objective: Systemic lupus erythematosus is a syndrome of variable clinical and immunological expression, which may affect any organ. Stroke is an uncommon complication of systemic lupus erythematosus, attributed to many different etiopathogenic mechanisms such as early atherosclerosis, coagulopathy, vasculitis, cardiogenic embolism, etc. Our objectives were to analyze the incidence, clinical and immunological characteristics of this condition and to evaluate the therapeutic approach and evolution., Clinical Cases: We present the cases of six patients with cerebral infarcts who also had systemic lupus erythematosus. The frequency of cerebral infarct in our series of systemic lupus erythematosus was 6%. The average age was 45 years (range 13-67). All the cerebral infarcts occurred whilst the systemic lupus erythematosus was active. There were positive antiphospholipid antibodies in three of the patients and two patients had potentially embologenic cardiopathy (33%). Fifty percent of the patients required treatment with cyclophosphamide for their severe systemic disease and 66% received anticoagulants for an antiphospholipid syndrome and/or suspected thromboembolism. The clinical course was satisfactory in all cases but the one who died., Conclusions: The incidence of cerebral infarct in relation to systemic lupus erythematosus is low, and generally appears during advanced, active phases of the disease. The many etiopathogenic mechanisms involved generally act together so that it is difficult to say which is the main cause, especially in elderly patients. Amongst these mechanisms is the presence of antiphospholipid antibodies, detection of which is essential in this condition, and cardiogenic embolism. The evolution depends mainly on the multi-organ involvement and how early immunosuppressive and/or anticoagulant treatment is started.

The thermal stability of enzymes lactase and invertase in dried, amorphous matrices of sugars (trehalose, maltose, lactose, sucrose, raffinose) and some other selected systems (casein, PVP, milk) was studied. The glass transition temperature (Tg) was limited as a threshold parameter for predicting enzyme inactivation because (a) enzyme inactivation was observed in glassy matrices, (b) a specific effect of enzyme stabilization by certain matrices particularly trehalose was observed, and (c) enzyme stability appeared to depend on heating temperature (T) "per se" rather than (T-Tg). For these reasons, a protective mechanism by sugars related to the maintenance of the tertiary structure of the enzyme was favored. A rapid loss of enzyme (lactase) activity was observed in heated sucrose systems at T > Tg, and this was attributed to sucrose crystallization since it is known that upon crystallization the protective effect of sugars is lost. Thus, the stabilizing effect could be indirectly affected by the Tg of the matrix, since crystallization of sugars only occurs above Tg. Trehalose model systems (with added invertase) showed an exceptional stability toward "darkening" (e.g., non-enzymatic browning) when heated in the dried state to elevated temperatures and for long periods of time.

A number of life forms, including seeds, certain nematodes, bacterial and fungal spores, and cysts of certain crustaceans, show an ability to survive desiccation. The present article reviews the literature available on this subject and critically evaluates the evidence for various mechanisms that may be responsible for these phenomena. Specific mechanisms considered include vitrification (glass formation) by sugars and other polyhydroxy compounds that are accumulated by the desiccated structures, specific effects of polyhydroxy compounds on membranes, effect of "compatible solutes" on conformation of key proteins, as well as other biochemical mechanisms. The article presents potential applications relevant to food technology and to biotechnology and reviews the research required to materialize more effective use of desiccation in food and biopreservation.