Exposure to oxygen may induce a lack of functionality of probiotic dairy foods because the anaerobic metabolism of probiotic bacteria compromises during storage the maintenance of their viability to ...provide benefits to consumer health. Glucose oxidase can constitute a potential alternative to increase the survival of probiotic bacteria in yogurt because it consumes the oxygen permeating to the inside of the pot during storage, thus making it possible to avoid the use of chemical additives. This research aimed to optimize the processing of probiotic yogurt supplemented with glucose oxidase using response surface methodology and to determine the levels of glucose and glucose oxidase that minimize the concentration of dissolved oxygen and maximize the Bifidobacterium longum count by the desirability function. Response surface methodology mathematical models adequately described the process, with adjusted determination coefficients of 83% for the oxygen and 94% for the B. longum. Linear and quadratic effects of the glucose oxidase were reported for the oxygen model, whereas for the B. longum count model an influence of the glucose oxidase at the linear level was observed followed by the quadratic influence of glucose and quadratic effect of glucose oxidase. The desirability function indicated that 62.32ppm of glucose oxidase and 4.35ppm of glucose was the best combination of these components for optimization of probiotic yogurt processing. An additional validation experiment was performed and results showed acceptable error between the predicted and experimental results.
ABSTRACT Artisanal cheese production involves a centuries-old tradition in the state of Minas Gerais in Brazil, playing an important historical and social role. The aim of this study was to evaluate ...the characteristics of artisanal Minas cheeses from seven regions certified for their production in relation to their physical-chemical and centesimal composition to identify parameters that are useful to differentiate them. There were differences among the cheeses from different regions for the soluble nitrogen variables, extension and depth of ripening indexes, ash, oxidation, fat and pH. The highest values for the ripening length and depth index were observed in the Cerrado region. The cheeses from the Canastra region were different due to the higher moisture content, and the cheeses from Campo das Vertentes presented higher pH and nitrogen compound values. Despite the similarities among cheeses in each region, they had dispersed positions in the principal components analysis. There are differences in the physicochemical and centesimal composition among the artisanal Minas cheeses from the distinct regions in Minas Gerais, and the analyzed parameters can be used to differentiate them. The contents of ash, fat, oxidation index, soluble nitrogen and pH were the parameters that were associated with greater differences in cheeses.
RESUMO A produção artesanal de queijos envolve uma tradição secular no estado de Minas Gerais, no Brasil, exercendo importante papel histórico e social. Objetivou-se, com este estudo, avaliar as características de queijos minas artesanal de sete regiões certificadas para sua produção em relação à sua composição físico-química e centesimal, a fim de se identificarem parâmetros que sejam úteis para diferenciá-los. A composição físico-química e centesimal revelou diferença entre os queijos das diferentes regiões para as variáveis nitrogênio solúvel, índices de extensão e profundidade de maturação, cinzas, oxidação, gordura e pH. Os maiores valores para os índices de extensão e profundidade de maturação foram observados na região do Cerrado. Os queijos da região da Canastra se mostraram diferentes daqueles das demais regiões em razão do maior teor de umidade, assim como os queijos de Campo das Vertentes, que apresentaram maiores valores de pH e compostos nitrogenados. Apesar das semelhanças entre os queijos em cada região, esses apresentaram posicionamentos dispersos na análise de componentes principais. Existem diferenças na composição físico-química e centesimal entre os queijos minas artesanais oriundos das distintas regiões em Minas Gerais, e os parâmetros analisados podem ser utilizados para diferenciá-los. Os teores de cinzas, gordura, índice de oxidação, teores de nitrogênio solúvel e pH foram os parâmetros que estiveram associados a maiores diferenças dos queijos conforme sua região de origem.
Fermented dairy beverages supplemented with the probiotics Lactobacillus acidophilus and Bifidobacterium lactis containing different concentrations of whey in their formulas (0, 20, 35, 50, 65, and ...80%, vol/vol) were processed and checked for pH; proteolysis; levels of glucose, lactose, ethanol, acetic acid, lactic acid, diacetyl, and acetaldehyde; and lactic bacteria and probiotic counts. The results allowed the effect of whey concentration on the dairy beverages to be observed for each of the different parameters analyzed. The degree to which the whey concentration was useful for the microbial cultures, particularly probiotic cultures, appeared to have a limit. In general, dairy beverages processed with different levels of whey in their formulation exhibited good potential as a food matrix for supplementation with probiotic bacteria, with production of characteristic compounds of fermented milk products, such as volatiles and organic acids.
Assessing quality of life (QoL) in urban areas is considered a difficult endeavor. Some of the main reasons for this difficulty are directly related to the complexity inherent in the multiplicity of ...criteria that must be considered in such an evaluation, as well as the subjectivity intrinsic to the issue under study. This complexity hinders the development of models capable of reflecting the performance of different urban environments in terms of their QoL. This study sought to overcome some of the more common limitations of current evaluation methods, by combining cognitive mapping and the measuring attractiveness by a categorical based evaluation technique (MACBETH), to develop a more informed, coherent and transparent evaluation system. The resulting framework and its application were validated both by the participating panel of experts and a representative of the parliamentary group of the Portuguese ecologist party “The Greens”. The advantages and limitations of our framework are also subject of analysis and discussion. It is worth noting that the whole process assumes a constructivist stance, allowing both objective and subjective elements to be combined in the decision-making framework.
•We present an MCDA framework to measure QoL in urban areas.•The approach followed overcomes some limitations of purely statistical methods.•Cognitive mapping improves variables selection and understanding.•The combined use of cognitive maps and MACBETH enhances QoL evaluation.
Projective mapping and ultra-flash profiling were used to assess the sensory profiles of prebiotic and low-fat mortadellas. Both methodologies were able to generate a preliminary vocabulary for ...describing the products and consumers were able to differentiate and characterize the samples. The ultra-flash profile technique seems to provide a better description of mortadellas in terms of the sensory descriptors, that is, a total of 16 attributes were generated in opposition to the projective mapping method that generated just 13 attributes. Red color, mortadella aroma, salty taste and mortadella taste presented the most cited terms using the ultra-flash profile, while the most cited attributes using the projective mapping were red color, hardness, and spicy taste. However, the description of some attributes is still limited, so it is important to perform further studies with a trained panel.
•Ultra flash profiling and Napping and to describe prebiotic mortadellas.•Ultra flash profiling generated more discriminative atributtes.•Both methodologies presented similar vision of the products.
This double-blind crossover randomized clinical trial compared the efficacy of 2 concentrations of articaine, 2% (A2) and 4% (A4), with 1:200,000 epinephrine, for lower third molar removal. During 2 ...separate appointments with either A2 or A4, both similarly positioned lower third molars in 46 volunteers were extracted. The following were evaluated: onset and duration of anesthetic action on soft tissues, intraoperative bleeding, hemodynamic parameters, postoperative analgesia, and mouth opening and wound healing during the 7th postoperative day, along with the incidence, type, and severity of adverse reactions. Nearly identical volumes of both anesthetic solutions were used for each appointment: 3.4 ± 0.9 mL ≈ 68 mg of articaine (A2) and 3.3 ± 0.8 mL ≈ 132 mg of articaine (A4). Statistical analysis indicated no differences in onset or duration of anesthetic action on soft tissues or duration of postoperative analgesia evoked by A2 and A4 anesthetic solutions (P > 0.05). The surgeon’s rating of intraoperative bleeding was considered minimal throughout all surgery with both anesthetic solutions. While transient changes in blood pressure, heart rate, and oxygen saturation were observed, these factors were clinically insignificant and were uninfluenced by articaine concentration (P > 0.05). No systemic or local adverse reactions were observed in the preoperative and postoperative periods due to A2 or A4, but 1 case of bilateral paresthesia was observed. There were no significant differences between preoperative and postoperative (7th day) values of mouth opening and wound healing whether volunteers received A2 or A4 (P > 0.05). In conclusion, both A2 and A4, administered in equal volumes, were effective and safe during lower third molar surgery, and no significant differences were found between their efficacy and safety (ClinicalTrials.gov NCT02457325).
The banking sector is one of the primary drivers of economic development. This sector has been affected by various crises throughout its
history – most recently, the 2008 financial and economic ...crisis. In response, banking institutions have had to make diverse changes to their procedures and deal
with new concerns related to changes within markets. One of the main recent developments in this sector is the new commercial function assigned to bank branch
front-office employees, who have become responsible for selling financial products and services, as well as recruiting and retaining clients. As a result, the
sector needs new employee performance evaluation methods in line with banks and staff members’ requirements. This study combined fuzzy cognitive mapping techniques
and the system dynamics (SD) approach to develop a well-informed performance analysis system for assessing bank branch front-office employees. The proposed system
was validated by the Business Process Management Competence Center director at Millennium BCP – a Portuguese private banking corporation. The main difference between
the model constructed in the present research and current evaluation practices is that the criteria were collected directly from multiple specialists working at different
commercial banks, who deal daily with this decision problem. The model’s theoretical and practical implications are also discussed.
We investigated the effect of sodium reduction by partial substitution of sodium chloride (NaCl) with potassium chloride (KCl) on the manufacture of Minas fresh cheese during 21 d of refrigerated ...storage. Four treatments of low-sodium Minas fresh cheese were manufactured, with partial replacement of NaCl by KCl at 0, 25, 50, and 75% (wt/wt), respectively. The cheeses showed differences in the content of moisture, ash, protein, salt, and lipid contents, as well as on the extent of proteolysis and hardness throughout the storage period. However, no difference was observed among treatments within each storage day tested. The partial substitution of NaCl by KCl decreased up to 51.8% the sodium concentration of the cheeses produced. The consumer test indicated that it is possible to manufacture a low-sodium Minas fresh cheese that is acceptable to consumers by partial substitution of NaCl by KCl at 25% (wt/wt) in the salting step.
As in the case of probiotic functional foods in recent years, demand has increased notably for light or diet foods with added sweeteners. However, little is known about the effect of different ...sweeteners on the microorganisms present. Thus, the objective of the current study was to establish the ideal sucrose concentration and equivalent concentrations of different sweeteners and to determine, by microbiological analyses, the influence of these compounds on the viability of the starter and probiotic cultures used in the production of strawberry-flavored Petit Suisse cheese during its shelf life. The ideal sucrose concentration was determined using the just-about-right (JAR) scale, and the equivalent concentrations of the sweeteners were subsequently determined by the magnitude estimation method. Microbiological analyses were also carried out to check the viability of the cultures during the product’s shelf life. The results showed that the compounds Neotame (NutraSweet, Chicago, IL) and stevia presented, respectively, the greatest and least sweetening power of the sweeteners tested. None of the sweeteners used in this study exerted a negative effect on the viability of the starter or probiotic cultures, and thus we were able to obtain a probiotic, functional food with reduced calorie content.
Abstract Postoperative pain and inflammation after oral surgery is mostly managed using non-steroidal anti-inflammatory drugs (NSAIDs). However, opioids combined with NSAIDs may improve pain ...management in patients, especially after traumatic oral surgery. Few studies have compared NSAIDs with and without opioid use after oral and maxillofacial surgery. This randomized, double-blind, cross-over study compared the clinical efficacy of either diclofenac (50 mg) and codeine (50 mg) or diclofenac alone (50 mg) for the management of postoperative pain after invasive third molar surgery. Volunteers ( n = 46) who were scheduled to undergo the removal of symmetrically positioned lower third molars in two separate appointments were included. They reported significantly less postoperative pain at various time points within 24 h after surgery and also consumed significantly less rescue medication (paracetamol (acetaminophen)) throughout the study when they took diclofenac combined with codeine than when they took only diclofenac. In conclusion, oral diclofenac with codeine was more effective for managing postoperative pain than diclofenac without codeine. It was expected that patients taking two pain medications after surgery would generally have less pain than when taking only one of the two medications. The prospective cross-over design of the present work makes this study distinct from many others.
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