•An optoelectronic nose for the shelf-life assessment of squid has been designed.•Microbial counts exceeded the acceptability limits on the third day of storage.•The optoelectronic nose successfully ...predicted microbial growth and headspace changes.•Squid spoilage could be monitored with the chromogenic dyes array.•The optoelectronic nose designed is an excellent tool to assess squid shelf-life.
The aim of this work was to develop and evaluate a rapid, easy-to-use optoelectronic system for the shelf-life assessment of squid in cold storage. For this purpose, an optoelectronic nose was designed, which consisted of an array containing six sensing materials prepared by combining different dyes and two inorganic supports (aluminium oxide and silica gel). Samples were packaged with the colorimetric array and kept in cold storage for 12days. Squid spoilage was monitored simultaneously by the colorimetric array and by the physico-chemical and microbial analyses during storage. Samples exceeded the acceptability limits for microbial counts on the third day. PCA analysis carried out with CIELab showed that the colorimetric array was able to discriminate between fresh squid fit for consumption and spoiled squid. The statistical models obtained by PLS, with the optoelectronic nose, successfully predicted CO2 and O2 content in the headspace as well as microbial growth.
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•A novel UVM-7 magnetic material has been prepared for easy removal from the juice.•Magnetic UVM-7 support modified with thiol and amine groups have been tested.•Fe3O4NPs-UVM-7-SH ...reduces enzymatic browning by 70 % after removing the material.•Fe3O4NPs-UVM-7-SH diminishes the loss of ascorbic acid, polyphenols and flavonoids.•Fe3O4NPs-UVM-7-SH maintains the juice with higher levels of antioxidant capacity.
Fruits and vegetables juices present a high supply of polyphenols, making them highly exposed to enzymatic browning. In this work, we report a novel magnetized mesoporous silica material (Fe3O4NPs-UVM-7) functionalised with thiol and amine groups and evaluate their effect on the enzymatic browning as well as the physicochemical properties (pH and °Brix), bioactive compounds (ascorbic acid, total phenolics, flavonoids, and flavonols) and the antioxidant capacity of cloudy apple juice. From the obtained results, the mesoporous silica material magnetized by 11 % (w/w) with magnetite and functionalized with thiol groups reduce by 70 % the enzymatic browning in apple juice. It did not affect the physicochemical parameters such as pH or total soluble solids with respect to freshly squeezed juice. In addition, the content of flavonoids, vitamin C, and the antioxidant capacity measured by ABTS are also not affected by oxidation. However, the total content of polyphenols in the treated juice drops by 15 % compared to freshly squeezed juice, nonetheless, the loss is 20 % less than the control untreated. Thus, the material mitigates the loss of total polyphenols and also the antioxidant capacity.
To assess the diagnostic capacity of a protocol to study syncope of unknown cause in which electrophysiological studies and tilting table tests are selectively used.
The study was performed in 137 ...consecutive patients (94 men and 43 women, with a mean age of 57.6+/-18.3 years) with syncope of unknown cause after the initial clinical evaluation, who were divided into two groups. Group A consisted of 77 patients meeting any of the following criteria: a) presence of structural heart disease; b) abnormal ECG; c) presence of significant non-symptomatic arrhythmia in the Holter recording, and d) presence of paroxysmal palpitations. These patients initially underwent an electrophysiological study. Group B consisted of 60 patients not meeting any of the above criteria, who were initially submitted to tilting table tests.Results. In group A, the electrophysiological study was positive in 43 patients (55%). In group B, the tilting test was positive in 41 patients (68%). Among patients in group A with a negative study, 20 (59%) were submitted to the tilting table test, with positive results in 7 cases (35%). Five patients from group B with a negative tilting test underwent the electrophysiological study, which was negative in all of them. Overall, a positive diagnosis was achieved in 91 of 137 patients (66%).
In patients with syncope of a non-apparent cause in the initial assessment, selective use of electrophysiological studies or tilting table tests, guided by clinical criteria, allows for a positive diagnosis in over 60% of the cases. Our results suggest that the tilting table test should be performed in cases of group A with a negative electrophysiological study.
It is unknown whether individuals at high cardiovascular risk sustain a benefit in cardiovascular disease from increased olive oil consumption. The aim was to assess the association between total ...olive oil intake, its varieties (extra virgin and common olive oil) and the risk of cardiovascular disease and mortality in a Mediterranean population at high cardiovascular risk.
We included 7,216 men and women at high cardiovascular risk, aged 55 to 80 years, from the PREvención con DIeta MEDiterránea (PREDIMED) study, a multicenter, randomized, controlled, clinical trial. Participants were randomized to one of three interventions: Mediterranean Diets supplemented with nuts or extra-virgin olive oil, or a control low-fat diet. The present analysis was conducted as an observational prospective cohort study. The median follow-up was 4.8 years. Cardiovascular disease (stroke, myocardial infarction and cardiovascular death) and mortality were ascertained by medical records and National Death Index. Olive oil consumption was evaluated with validated food frequency questionnaires. Multivariate Cox proportional hazards and generalized estimating equations were used to assess the association between baseline and yearly repeated measurements of olive oil intake, cardiovascular disease and mortality.
During follow-up, 277 cardiovascular events and 323 deaths occurred. Participants in the highest energy-adjusted tertile of baseline total olive oil and extra-virgin olive oil consumption had 35% (HR: 0.65; 95% CI: 0.47 to 0.89) and 39% (HR: 0.61; 95% CI: 0.44 to 0.85) cardiovascular disease risk reduction, respectively, compared to the reference. Higher baseline total olive oil consumption was associated with 48% (HR: 0.52; 95% CI: 0.29 to 0.93) reduced risk of cardiovascular mortality. For each 10 g/d increase in extra-virgin olive oil consumption, cardiovascular disease and mortality risk decreased by 10% and 7%, respectively. No significant associations were found for cancer and all-cause mortality. The associations between cardiovascular events and extra virgin olive oil intake were significant in the Mediterranean diet intervention groups and not in the control group.
Olive oil consumption, specifically the extra-virgin variety, is associated with reduced risks of cardiovascular disease and mortality in individuals at high cardiovascular risk.
This study was registered at controlled-trials.com (http://www.controlled-trials.com/ISRCTN35739639). International Standard Randomized Controlled Trial Number (ISRCTN): 35739639. Registration date: 5 October 2005.
Abstract Background and aims Epidemiologic and biological evidence supports an inverse association between polyphenol consumption and the risk of cardiovascular disease (CVD). However, no previous ...studies have prospectively evaluated the relationship between polyphenol intake and the incidence of CVD in such a comprehensive way. The aim was to evaluate the association between intakes of total polyphenol and polyphenol subgroups, and the risk of major cardiovascular events (myocardial infarction, stroke or death from cardiovascular causes) in the PREDIMED study. Methods and results The present work is an observational study within the PREDIMED trial. Over an average of 4.3 years of follow-up, there were 273 confirmed cases of CVD among the 7172 participants (96.3%) who completed a validated 137-item food frequency questionnaire (FFQ) at baseline. Polyphenol consumption was calculated by matching food consumption data from the FFQ with the Phenol-Explorer database on polyphenol content of each reported food. After multivariate adjustment, a 46% reduction in risk of CVD risk was observed comparing Q5 vs. Q1 of total polyphenol intake (HR = 0.54; 95% confidence interval CI = 0.33–0.91; P -trend = 0.04). The polyphenols with the strongest inverse associations were flavanols (HR = 0.40; CI 0.23–0.72; P -trend = 0.003), lignans (HR = 0.51; CI 0.30–0.86; P -trend = 0.007), and hydroxybenzoic acids (HR = 0.47; CI 0.26–0.86; P -trend 0.02). Conclusion Greater intake of polyphenols, especially from lignans, flavanols, and hydroxybenzoic acids, was associated with decreased CVD risk. Clinical trials are needed to confirm this effect and establish accurate dietary recommendations. Clinical trial registry : International Standard Randomized Controlled Trial Number (ISRCTN of London, England) 35739639.
Observational cohort studies and a secondary prevention trial have shown an inverse association between adherence to the Mediterranean diet and cardiovascular risk. We conducted a randomized trial of ...this diet pattern for the primary prevention of cardiovascular events.
In a multicenter trial in Spain, we randomly assigned participants who were at high cardiovascular risk, but with no cardiovascular disease at enrollment, to one of three diets: a Mediterranean diet supplemented with extra-virgin olive oil, a Mediterranean diet supplemented with mixed nuts, or a control diet (advice to reduce dietary fat). Participants received quarterly individual and group educational sessions and, depending on group assignment, free provision of extra-virgin olive oil, mixed nuts, or small nonfood gifts. The primary end point was the rate of major cardiovascular events (myocardial infarction, stroke, or death from cardiovascular causes). On the basis of the results of an interim analysis, the trial was stopped after a median follow-up of 4.8 years.
A total of 7447 persons were enrolled (age range, 55 to 80 years); 57% were women. The two Mediterranean-diet groups had good adherence to the intervention, according to self-reported intake and biomarker analyses. A primary end-point event occurred in 288 participants. The multivariable-adjusted hazard ratios were 0.70 (95% confidence interval CI, 0.54 to 0.92) and 0.72 (95% CI, 0.54 to 0.96) for the group assigned to a Mediterranean diet with extra-virgin olive oil (96 events) and the group assigned to a Mediterranean diet with nuts (83 events), respectively, versus the control group (109 events). No diet-related adverse effects were reported.
Among persons at high cardiovascular risk, a Mediterranean diet supplemented with extra-virgin olive oil or nuts reduced the incidence of major cardiovascular events. (Funded by the Spanish government's Instituto de Salud Carlos III and others; Controlled-Trials.com number, ISRCTN35739639.).
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