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The effect of temperature and toasting time of blue maize was evaluated to develop and optimize a pinole mixture. For toasting, total anthocyanins (TA), polyphenols (TP), antioxidant activity (AA), color, viscosity, and microscopic analysis of starch were determined. With the best conditions, a pinole formulation was developed by adding amaranth, chickpea, chia, and oat through a D‐optimal mixture design. High temperature and toasting time decreased the TA, TP, lightness, and viscosity; and increased the AA, color (a*, b*), and starch damage. Toasting at 200°C for 4.5 min was adequate, with TA, color (a*), and viscosity retention of 55.68%, 86.83%, and 81.11%, respectively. All four ingredients had significant effects and the special cubic model described the nutritional, physicochemical, functional, and rheological properties. Optimum pinole mixture (1.0% amaranth, 4.97% chickpea, 7.80% chia, and 4.63%) based on reaching the maximum contents of protein, fiber, AA, and TP, had better properties than a local blue maize pinole. Novelty impact statement: This study informs about the importance of establishing the temperature and time conditions for toasting blue maize in order to obtain a base of toasted maize for the formulation of pinole with minimal losses of bioactive compounds and color, but with adequate physical and rheological properties. In addition, contributes to the development of a blue maize pinole with ingredients that improve its color, nutritional, rheological, and functional properties; representing an alternative of healthy consumption. [ABSTRACT FROM AUTHOR]

Roasted-dried peppers (Capsicum annuum L.), known as “chile pasado”, are a common food item consumed in Mexico. During processing, physicochemical changes affect the quality of this foodstuff; these changes are related to the pepper varieties used. The objective of this study was to evaluate the effect of three green peppers (Capsicum annuum L.) varieties (Anaheim, Mirasol and a G1 hybrid from a cross between Anaheim and Mirasol) on their physicochemical and structural properties during the roasting-drying process. The hypothesis was that using new and more suitable pepper varieties during the roasting-drying process, would result in better yields and quality of roasted-dried peppers. The experimental design was completely randomized with two replicates per treatment and the experimental unit was a sample of each pepper variety. Peppers were roasted under fixed conditions and dried at 75 °C. Yield, water activity (aw), moisture content, texture, pH, acidity, microstructural analysis, antioxidant activity, phenolic and capsaicinoid content, pungency, and the rehydration ratios were evaluated. Data were statistically analyzed by one-way ANOVA and a mean comparison using the Tukey’s test. The physical, chemical, and structural characteristics of hybrid G1 were similar to those of Mirasol. Roasting caused texture loss and increased antioxidant activity and phenolic and capsaicinoid contents. During drying, Mirasol and hybrid G1 showed decreased phenolic content and antioxidant activity and increased capsaicin content. The loss of firmness in dried-rehydrated tissues was 94.1-96.8 %. Hybrid G1 had improved yield compared with Mirasol; however, Anaheim peppers showed the highest yield. Additionally, phenolic and capsaicinoid content were higher in hybrid G1 than in Anaheim. Hybrid G1 exhibited advantageous functional characteristics that could be used in roasting and drying processes for the production of food ingredients. [ABSTRACT FROM AUTHOR]

Thyroid hysterin trabecular adenoma is an infrequent neoplasia of the thyroid gland. It is a Tumor of encapsulated follicular origin, relatively small with a benign clinical behavior or of low malignant potential. The case of a 45 year old female patient, is presented, who attended a multidisciplinary thyroid nodule visit at the General University Hospital Dr. Gustavo Aldereguía, from Cienfuegos, with 1 cm in diameter thyroid nodule in the gland left lobe. It underwent a TSH, T4, thyroid ultrasound, fine needle cytology that reported atypia of undetermined significance (according to Bethesda III). Left lobectomy was performed. The histopathological diagnosis was chronic Hashimoto's thyroiditis, on which two neoplastic diseases, macro adenoma and micro follicular thyroid, a hyalinized trabecular thyroid tumor, were inserted, inferior to a non-encapsulated 4x field. The Ki.67 immunohistochemistry technique (MIB.1) was positive. The importance of their diagnosis lies in the fact that they are interpreted by their histological, immunohistochemical and molecular similarities with other entities, such as papillary and medullary thyroid cancer. [ABSTRACT FROM AUTHOR]

The effect of ultrasound power and temperature on the extraction of carbohydrates from agave was evaluated. Extraction kinetics of fructans (F), total carbohydrates (TC) and reducing sugars (RS) were obtained at different ultrasound powers (28-49 mW/mL) and temperatures (20-40°C). The mass transfer coefficients of F, TC and RS were calculated and a model using the production functions of Cobb-Douglas was developed. Microstructural analysis was performed to evaluate the effect of ultrasound and temperature on carbohydrates extraction. Ultrasound and temperature had impact on F, TC and RS extractions. After 5 min, no increases in carbohydrates content were observed, showing an asymptotic tendency. Results showed a strong sonication effect in carbohydrate extraction at any extraction temperature. The maximum F, TC and RS contents were 7.2, 7.79 and 0.54g/100g d.m., respectively, at 49 mW/mL and 40 °C, The fructans volumetric mass transfer coefficients ranged from 0.0585 ± 4.2 × 10-4 to 0.0834 ± 12.51 × 10-4 s-1 (R2 = 0.86-0.92). An overall model was developed based on the Cobb-Douglas function, which was adjusted adequately to estimate the fructans extraction assisted with ultrasound (R2 = 0.954). Tissue structural changes were present due to cell-wall modifications and breakdowns of sonicated agave samples, which have enhanced the carbohydrates extraction. [ABSTRACT FROM AUTHOR]

The effects of different concentrations of calcium hydroxide [Ca(OH)2] and calcium lactate [C6H10O6Ca] on the functional and physical properties of extruded ( EF) and nixtamalised ( NF) blue maize flours were evaluated. Calcium source and concentration showed no significant effects on the EF expansion index. The water absorption index ( WAI) of EF decreased as the concentrations of both calcium sources increased, and NF with C6H10O6Ca had the lowest WAI. The thermal and pasting properties of NFs were higher than those of EF. NF with C6H10O6Ca showed the highest final viscosity (FinV), indicating less damage to the starch granules, and this was correlated with microscopic analysis. In contrast, the FinV of EFs was significantly affected by calcium source and concentration. Extrusion with 0.3% and nixtamalisation at 2.95% of C6H10O6Ca yielded high WAI value and the best rheological properties in maize flour, respectively. These results suggest the use of C6H10O6Ca in extrusion or nixtamalisation to produce blue maize flours for tortilla or snacks with antioxidants. [ABSTRACT FROM AUTHOR]

The problems involved in obtaining authorization in favor of organ donation have led us to evaluate the level of knowledge and attitudes of a group of Spanish adolescents (14-16 years) regarding organ donation, transplantation, and brain death. The evaluation was carried out before and after a health education intervention by nursing personnel. Experimental, prospective and quantitative study. The educational intervention was carried out at Las Salinas high school (Laguna de Duero, Spain). We collected 86 preworkshop questionnaires and 88 post-workshop questionnaires. The composition of the groups did not differ significantly in sex (P =.653), age (P =.266), or in the desire to be a donor (P =.099). We found significant postworkshop improvements in knowledge about brain death (P <.001) and which organs can be donated (P <.001), as well as in the total score (18.29 ± 2.45 before vs 21.47 ± 2.70 after) (P <.001). We discovered a vast lack of knowledge about the organs that cannot be transplanted, which included the penis (38.4%), uterus (31.4%), prostate (41.9%), or bladder (37.2%); these beliefs decreased significantly after the intervention (P <.01). The increase in knowledge of the organs that can be donated, including eye (P =.024), lung (P =.025), stomach (P <.001), intestine (P =.001), and skin (P <.001), was also significant. The good results reflected the importance of conducting educational programs taught by health personnel on donation and organ transplantation in adolescents. [ABSTRACT FROM AUTHOR]

Background: There is no effective therapy for patients with malignant pleural mesothelioma (MPM) who progressed to platinum-based chemotherapy and immunotherapy.Methods: We aimed to investigate the antitumor activity of CDK4/6 inhibitors using in vitro and in vivo preclinical models of MPM.Results: Based on publicly available transcriptomic data of MPM, patients with CDK4 or CDK6 overexpression had shorter overall survival. Treatment with abemaciclib or palbociclib at 100 nM significantly decreased cell proliferation in all cell models evaluated. Both CDK4/6 inhibitors significantly induced G1 cell cycle arrest, thereby increasing cell senescence and increased the expression of interferon signalling pathway and tumour antigen presentation process in culture models of MPM. In vivo preclinical studies showed that palbociclib significantly reduced tumour growth and prolonged overall survival using distinct xenograft models of MPM implanted in athymic mice.Conclusions: Treatment of MPM with CDK4/6 inhibitors decreased cell proliferation, mainly by promoting cell cycle arrest at G1 and by induction of cell senescence. Our preclinical studies provide evidence for evaluating CDK4/6 inhibitors in the clinic for the treatment of MPM. [ABSTRACT FROM AUTHOR]

• UAE is an efficient method to obtain betalains and polyphenols with high AA. • BT, BC, BX, TP, AA, b*, K L a, and A were affected by temperature and UPD. • Optimal UAE conditions were 41.80 °C and 188.84 mW/mL. • Optimal conditions showed that BC, BX, BT, TP, AA, L*, a*, b*, K L a, A, and IA agreed with predicted values. The present study optimised the ultrasound-assisted extraction (UAE) of bioactive compounds from Amaranthus hypochondriacus var. Nutrisol. Influence of temperature (25.86–54.14 °C) and ultrasonic power densities (UPD) (76.01–273.99 mW/mL) on total betalains (BT), betacyanins (BC), betaxanthins (BX), total polyphenols (TP), antioxidant activity (AA), colour parameters (L*, a*, and b*), amaranthine (A), and isoamaranthine (IA) were evaluated using response surface methodology. Moreover, betalain extraction kinetics and mass transfer coefficients (K L a) were determined for each experimental condition. BT, BC, BX, TP, AA, b*, K L a, and A were significantly affected (p < 0.05) by temperature extraction and UPD, whereas L*, a*, and IA were only affected (p < 0.05) by temperature. All response models were significantly validated with regression coefficients (R2) ranging from 87.46 to 99.29%. BT, A, IA, and K L a in UAE were 1.38, 1.65, 1.50, and 29.93 times higher than determined using conventional extraction, respectively. Optimal UAE conditions were obtained at 41.80 °C and 188.84 mW/mL using the desired function methodology. Under these conditions, the experimental values for BC, BX, BT, TP, AA, L*, a*, b*, K L a, A, and IA were closely related to the predicted values, indicating the suitability of the developed quadratic models. This study proposes a simple and efficient UAE method to obtain betalains and polyphenols with high antioxidant activity, which can be used in several applications within the food industry. [ABSTRACT FROM AUTHOR]

Effects of extrusion cooking process (ECP) with citric acid (CA) addition on the physicochemical changes and resistant starch (RS) formation in native corn starch (NCS) are evaluated. NCS at different feed moisture levels (18–32%) and CA concentrations (0–10.3%), are subject ECP under constant conditions of screw speed (233 rpm) and die temperature (127 °C). The obtained extrudates are stored at 4 °C for 120 h and then at room temperature. The water absorption index (WAI), water solubility index (WSI), RS content, peak temperature (Tp), ∆H, peak viscosity (PV), setback viscosity (SV), FT‐IR, X‐ray analysis and microstructural (SEM) properties are evaluated. RS content and WSI increased with decreasing moisture content (MC), WAI, PV and SV shows that increases in MC caused an increase, while ∆H and Tp decreases with decreasing MC. SEM shows that ECP with CA destroys the granular structure of NCS generated amorphous structures owing to gelatinization and dextrinization. FT‐IR analysis shows that extruded samples with CA cause starch hydrolysis, increasing the intensity of bands 994 and 1016 cm−1 in comparison to NCS. The highest RS yield (1.15 g/100 g) is obtained at 18% moisture content and 5.2% of CA: an increase of 71% with respect to NCS. [ABSTRACT FROM AUTHOR]

The objective was to determine the adequate conditions for the microwave-assisted extraction of antioxidant compounds from the seed hull of sunflower hybrids. The existence of genetic and environmental variability in the phenolic content obtained under the selected extraction conditions was also analyzed. The extractions were carried out at 70 °C-20 and 90 °C-10 min, using water as solvent and a power of 600 W. The total phenol, flavonoid and antioxidant activity were evaluated. The microwave extraction process at 90 °C-10 min gave significantly higher values of total phenol (407.13 ± 6.11–512.71 ± 23.54 mg gallic acid⋅100 g−1 hull), flavonoids (210.09 ± 6.15–297.64 ± 5.68 mg catechin⋅100 g−1 hull) and antioxidant activity (76.73 ± 4.40–110.80 ± 3.51 μmol TE⋅g−1 hull) than those obtained at 70 °C-20 min. The cultivation environment also significantly affected the antioxidant yield, with total phenol and flavonoid contents being significantly higher for the hybrids grown in Balcarce than for those from Tandil. A significant interaction between hybrids and cultivation environmental was also observed for the antioxidant activity, indicating that the environmental effects were not similar among hybrids. The results of this study provide valuable information related to giving added value to a residue of the oil industry. [ABSTRACT FROM AUTHOR]

[Display omitted] • Bulk compound chocolate products were developed as potential functional food. • Saturated fatty acids were less bioavailable using structured lipids. • The in vitro lipid digestion was reduced as well as its caloric impact. • Serum lipids were reduced in healthy C57BL/6J mice. The bioavailability impact of serum lipids in compound chocolate products based on structured lipids was studied. Compound chocolate products containing fat with and without structured lipids were digested in vitro under simulated gastrointestinal lipolysis conditions and were studied in vivo in healthy C57BL/6J mice. The in vitro digestion results show that products containing structured lipids, milk compound chocolate filling and white compound coating, significantly reduced the release rate of Free Fatty Acids (FFA) and improved the caloric reduction between 12.49% and 13.71% compared to products without structured lipids, suggesting that FFA were not absorbed. Animal feeding studies revealed no adverse effects on the compound products intake; in fact, these products reduced total cholesterol, LDL-c, VLDL-c and triacylglycerols. The present work shows the relevance of developing functional compound chocolate as providing a potential healthy initiative through the biological effect of the bioactive ingredients incorporated. [ABSTRACT FROM AUTHOR]

• UV-C irradiation was identified as an alternative way of Aloe vera gel processing. • Thermal treatment (TT) affected simple sugar content more than UV-C irradiation. • In contrast to TT, UV-C irradiation did not strongly affect molecular weight. • TT resulted in more pronounced deacetylation of acemannan than UV-C irradiation. • Acemannan quantification was performed by 1H NMR. The effects of pH (3.5, 4.5, and 5.5) and UV-C irradiation dose (12.8, 24.2, 35.8, and 54.6 mJ/cm2) on the physicochemical properties changes in 10% Aloe vera gel blends; in addition, the acemannan concentration and structural changes in the precipitated polysaccharides were evaluated. A thermal treatment (TT; 45 s at 90 °C) was used for comparison. In contrast to TT, a dose of 24.2 mJ/cm2 did not induce significant changes of free sugar content. Moreover, TT and UV-C irradiation did not significantly affect the content of mannose but increased those of galactose, fructose, and glucose. 1H NMR analysis revealed minimal changes in the isolated fractions of acemannan, indicating that compared to the unprocessed control sample, the acemannan deacetylation was more pronounced by TT (27%) than by UV-C irradiation (11% at 54.6 mJ/cm2), without any significant difference between the two. UV-C irradiation of Aloe vera gel blends at pH 3.5 and 24.2 mJ/cm2 was an alternative to TT and efficiently preserve the characteristics of acemannan. [ABSTRACT FROM AUTHOR]