To test the efficacy of cognitive-behavioural therapy (CBT) for lifestyle modification in patients with metabolic syndrome (MetS).
76 MetS patients completed this clinical trial, with 18 months ...follow-up. 45 participants from the experimental group (EG - CBT) and 31 to the control group (CG - usual care). The CBT programme was performed by a psychologist in a face-to-face group format, during 12 weekly sessions lasting 90 minutes. The intervention for the CG consisted of workshops with basic information about MetS and it's associated cardiovascular risk.
Efficacy of (CBT) in (MetS) patients.
Results showed reduction in weight (mean difference - MD −2.633, 95%CI -4.322, −0.943; p<.003), waist circumference (MD −2.944, 95%CI -5.090, −0.798; p<.008), body mass index (MD −0.915, 95%CI -1.494, −0.335; p<.003), systolic (MD −0.046, 95%CI -0.685, −0.023; p<.0002) diastolic blood pressure (MD −4.777, 95%CI -7.750, −1.804; p<.002), and cardiovascular risk score after 18 months. An increase in adherence to the Mediterranean diet and assertiveness and a reduction in anger were observed in EG. The CG did not show any significant differences.
The CBT focused on changes in lifestyle seems to be effective in the reduction of MetS and cardiovascular risk factors.
Registered at clinicaltrials.gov (NCT02949622) - PROMETS (Multimodal Intervention Program for Patients with Metabolic Syndrome)
Summary
Freeze‐drying is a good alternative means of obtaining fruit products, with a significant amount of thermolabile bioactive compounds. Despite the excellent benefits, this method provides the ...dehydrated product, and its main drawback is its high cost due to the duration of the process. Heat may be applied to the shelf so as to shorten the process time, as long as this does not affect the quality of the product. In this study, the impact of the freeze‐drying shelf temperature, 30 and 50 °C, on the bioactive compounds of the product obtained from an orange juice formulated with gum Arabic and bamboo fibre has been considered, as has the temperature’s effect on the porosity, colour and mechanical properties of the cake and on the flowability and the rehydration capacity of the powder, together with the sensory evaluation of the rehydrated product. The results obtained point to 50 °C as being the recommended temperature for the freeze‐drying of this product. This temperature shortens the process time by 64%, promotes the vitamin C content with no effect on the total phenols and carotenoids, leads to the cakes having better mechanical properties and does not affect the flowability and the rehydration behaviour of the powdered product.
To dry at 50 °C while freeze‐drying shortens the process time, promotes the vitamin C content, improves the mechanical properties of the cake and does not affect the flowability and the rehydration behaviour of the powdered product.
The impact of microwave (1000 W - 340 s) and conventional heat (97 °C - 30s) pasteurisation and storage (4, 10, 22 °C for up to 63 d) on total and individual carotenoids and chlorophylls in kiwifruit ...puree was evaluated. Bioaccessibility of carotenoids, before and after pasteurisation and storage, was also studied. Microwaves and conventional heating led to marked changes in the chlorophyll (42-100% losses) and carotenoid (62-91% losses) content. First- and second-order kinetics appropriately explained the degradation of total carotenoids and chlorophylls over time, respectively. Pasteurised samples showed significantly (p < 0.05) enhanced stability of these pigments, with microwaves (k = 0.007-0.031100 g mg(-1) day(-1) at 4-22 °C) promoting chlorophyll stability to a greater extent than conventional heating (k = 0.0015-0.034100 g mg(-1) day(-1) at 4-22 °C). Bioaccessibility of carotenoids remained (p < 0.05) unaffected by processing and storage. These results highlighted that the pigment composition of microwaved kiwifruit was more similar to that of the fresh fruit and better preserved during storage.
Freeze‐drying and spray‐drying are two techniques used to produce dehydrated food products. Both techniques are easy to use and offer high sensory, nutritive value, and functional quality to foods. ...However, both processes become difficult for foods with high sugar and acid content, such as fruits. This is because these products, once dehydrated, moisten quickly, causing a change in their physical properties, mainly in the mechanical aspects related to the start of a caking phenomenon. Therefore, incorporating high molecular weight biopolymers that act as facilitators or processors, prevent the structural collapse of the product. The aim of this study was to select the best process, between freeze‐drying or spray‐drying, to obtain a powdered grapefruit product with the higher quality. The impact of the biopolymers used to stabilize the powdered product was also tested. The properties analyzed were the solubility, wettability, hygroscopicity, porosity, and color of the powder together with the flow behavior, both in air and water. The results of this study show that using the freeze‐drying technique, products have a better flow behavior, greater porosity, and a color more like fresh grapefruit. Biopolymers, especially when in combination, have a positive effect on the quality parameters studied.
Practical Application
The results of this study allow freeze‐drying to be proposed as a process to obtain a grapefruit product with better properties, both powdered and rehydrated, than that obtained by spray‐drying. On the other hand, although the incorporation of biopolymers is necessary to facilitate the process and stabilize the product, no significant differences have been found between the different formulations tested, although it seems that their combination favours some of the properties of the powder, such as solubility, hygroscopicity, wetting time and dispersibility.
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•Any of the biopolymer protected the freeze-dried orange puree phenolics and vitamin C.•Sample with modified starch enhanced the protection of the more labile carotenoids.•Gum Arabic ...and bamboo fiber most favored bioaccesibility of phenolics and vitamin C.
Dehydrated fruit puree may be a convenient way to promote the healthy consumption of fruit based foods. Drying carriers, highly used by the food industry to stabilize dried fruit products, may show a potential encapsulating capacity of the biocompounds, that could also limit their bioaccesibility. This study analyzed the impact of gum Arabic (GA), bamboo fiber (BF), native corn starch, starch substituted with octenylsuccinic groups, pea fiber, and maltodextrin on the in vitro bioaccessibility of vitamin C (VC), total phenols (TP), and β-carotene, as well as on the antioxidant capacity during the freeze-drying and in vitro digestion of an orange puree. Amongst the formulations studied, GA + BF was the most effective for phytochemicals protection of the freeze-dried orange puree during the intestinal stage of digestion, resulting in a higher TP and VC bioaccessibility (59% and 36%, respectively).
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