Triquinosis: el impacto sanitario de una patología emergente / Trichinosis: the health impact of an emerging pathology

La triquinosis es una zoonosis que afecta a los animales y al hombre, y es ocasionada por la ingestión de la larva Trichinella spiralis que habita en el músculo de los animales hospedadores y, tras ser ingerida por el hombre, pasa a la pared intestinal de éste donde se multiplica y sus embriones emigran a los músculos. De 1990 a 1999 se reportaron 5.217 casos y en otro posterior de 2014 a 2018 fueron 5.211 casos. Con un promedio anual de 579 casos y de 1302 casos. Como resultado del cambio climático, la triquinosis se traslada de climas fríos a templados, lo que la torna una enfermedad emergente. El cuadro clínico puede presentarse en forma benigna o aguda, y su evolución abarca un período de un año; en ocasiones provoca la muerte por complicaciones. El hombre es responsable de la crianza, la alimentación y el control sanitario del cerdo y de sus productos para consumo. Consideramos a esta zoonosis, un indicador del desarrollo de los pueblos. Con educación, cambios de conducta y cumplimiento de las normas sanitarias, se actuará en beneficio de la salud y el bienestar de la población. (AU)

Trichinosis is a zoonosis that affects animals and humans. It is caused by the ingestion of a larva called Trichinella spiralis which lives in the muscle of host animals. After being ingested by humans, the larva passes to the intestinal wall where it multiplies, and its embryos migrate to the muscles. From 1990 to 1999, 5.217 cases were reported, and in a later period from 2014 to 2018, there were 5.211 cases. With an annual average of 579 cases and 1.302 cases, respectively. As a result of climate change, trichinosis moves from cold to temperate climates making it an emerging disease. The clinical presentation can range from benign to acute, with an evolution period of 1 year; and sometimes it causes death due to complications. Humans are responsible for raising, feeding, and ensuring sanitary control of pigs and their products for consumption. We consider this zoonosis an indicator of the development of communities. Through education, behavioral changes, and compliance with sanitary regulations, actions can be taken to promote the health and welfare of the population. (AU)

Prototipo de alimento deshidratado con base en harina de auyama enriquecido con fuentes proteicas no convencionales / Prototype of dehydrated food based on butternut squash flour enriched with non-conventional protein sources

RESUMEN Debido al contenido de macronutrientes, micronutrientes y antioxidantes, la ingesta de hortalizas y de legumbres en la dieta puede reducir el riesgo de enfermedades, por tanto, el objetivo de esta investigación fue desarrollar un prototipo de alimento deshidratado con base en harina de auyama (Cucurbita moschata Duchense), enriquecido con fuentes proteicas, provenientes de granos. Se establecieron seis tratamientos empleando nueve materias primas, variando el porcentaje de cada una de ellas, donde la mayor proporción correspondió a la harina de auyama, se realizó un análisis bromatológico para cada materia prima y tratamiento. Posteriormente, se adelantó el análisis de carotenos totales, carbohidratos y calorías; para las variables materia seca (MS), cenizas, grasa, proteína cruda (PC), fibra detergente ácida (FDA) y fibra detergente neutra (FDN), se empleó un análisis de varianza y para la prueba sensorial, se aplicó la prueba Friedman, con 60 jueces. Al emplear los factores de conversión Atwater, los resultados indicaron que los materiales seleccionados para formular un prototipo de alimento deshidratado presentan bajo contenido de fibra detergente neutra (FDN) y fibra detergente ácida (FDA). La prueba de Friedman estableció que el mejor tratamiento para los 60 evaluadores fue el 6 seguido del 1, con la inclusión de harina de auyama del 15 y 20 %, respectivamente. Se concluye que, a partir de la inclusión de harina de hortaliza y de leguminosas es posible obtener un producto deshidratado con alto contenido de macronutrientes.

ABSTRACT Due to the content of macronutrients, micronutrients, and antioxidants, the intake of vegetables and legumes in the diet can reduce the risk of diseases, therefore, the objective of this research was to develop a prototype of dehydrated food based on butternut squash (Cucurbita moschata Duchense) enriched with protein sources from grains. six treatments were established using nine raw materials, varying the percentage of each of them, where the highest proportion corresponded to butternut squash, a bromatological analysis was carried out for each raw material and treatment. Subsequently, the analysis of total carotenoids, carbohydrates, and calories was carried out; for the variables dry matter (DM), ashes, fat, crude protein (CP), acid detergent fiber (ADF), and neutral detergent fiber (NDF), an analysis of variance was used and for the sensory test the Friedman test was performed with 60 judges. When using the Atwater conversion factors, the results indicated that the materials selected to formulate a dehydrated food prototype have a low content of neutral detergent fiber (NDF) and acid detergent fiber (ADF). The Friedman test established that the best treatment for the 60 evaluators was 6 followed by 1, with the inclusion of butternut squash at 15 and 20 %, respectively. It is concluded that, from the inclusion of vegetable and legume flour, it is possible to obtain a dehydrated product with a high content of macronutrients.

Diversificación de productos alimenticios a base de cáscaras de vegetales para uso como materia prima en la prima en la preparación de alimentos / Diversification of food products based on vegetable husks for using as raw material in food preparing

En esta investigación aplicada, desarrollada por la Escuela de Ingeniería Química y la Escuela de Tecnología en Alimentos, se presentan alternativas para utilizar cáscaras de vegetales como materia prima para la elaboración de productos alimenticios. Para lograrlo se utilizaron cáscaras de papa, plátano y restos de repollo de la Cafetería Escuela de ITCA ­ FEPADE. Estos fueron procesados para transformarlos en polvos, a los cuales se les practicaron análisis físico químicos, bromatológicos y microbiológicos. Se utilizaron métodos gravimétricos e instrumentales, espectrofotometría de absorción atómica y molecular. Resultado de esos análisis se determinó que: los polvos son productos inocuos, que su tamaño de partícula es mayor a las 212 micras (tamices acoplados). Además, el análisis reveló que el polvo con mayor aporte nutricional es el proveniente de la cáscara de plátano con contenido de carbohidratos (23.74%), hierro (63.83 mg), potasio (47.82 mg) y calcio (54.03 mg). Del polvo de cáscara de papa se destaca su contenido de hierro (110.58 mg). Los polvos se utilizaron como materia prima combinada con harinas de trigo, sorgo y maíz para preparar productos alimenticios. Se evaluaron sus características sensoriales a través de un grupo focal. También, como producto de esta investigación, se desarrolló una guía de manipulación de los restos vegetales y un recetario con información nutricional de los productos elaborados. Se concluyó que los polvos obtenidos son aptos para ser utilizados como materia prima de productos alimenticios y se recomienda particularmente el polvo obtenido de la cáscara de plátano por su riqueza nutricional en cuanto a contenido de carbohidratos, hierro y potasio.

In this applied research developed by the School of Chemical Engineering and the School of Food Technology, alternatives are presented to use vegetable husks as raw material for the elaboration of food products. In order to achieve this, potato and banana peels, and cabbage remains from Cafeteria Escuela ITCA-FEPADE were used. These were processed to transform them into powders, which were subjected to physical, chemical, bromatological and microbiological analysis. Gravimetric and instrumental methods, atomic and molecular absorption spectrophotometry were used. The result of these analysis was that powders are innocuous products which particle size is greater than 212 microns (coupled sieves). In addition, the analysis revealed that the powder with the greatest nutritional contribution comes from banana due to his carbohydrate content (23.74%), iron (63.83 mg), potassium (47.82 mg) and calcium (54.03 mg). From potato peel powder, it stands out its iron content (110.58 mg). The powders were used as a raw material combined with wheat, sorghum and corn flours to prepare food products. Their sensory characteristics were evaluated through a focal group. Also, as product of this research, a guide for the manipulation of vegetable remains and a recipes book with nutritional information of the produced products were developed. It was concluded that the powders obtained are suitable for using as raw material in food preparing and the powder obtained from the banana peel is particularly recommended for its nutritional richness in terms of carbohydrate, iron and potassium content.

Contribuição da inclusão de polpa cítrica e casca de soja para a qualidade da silagem de resíduo úmido de cervejaria / Contribution of citrus pulp and soybean hulls for silage quality of brewery waste

Com o objetivo de avaliar a produção da silagem e o uso de aditivos no processo de ensilagem do resíduo úmido de cervejaria, foram realizados 5 tratamentos: controle (C: ensilagem de 100% de resíduo úmido de cervejaria); PC15 (15% de polpa cítrica); PC30 (30% de polpa cítrica); CS15 (15% de casca de soja); CS30 (30% de casca de soja) - com base na matéria fresca do resíduo de cervejaria. As silagens foram confeccionadas em baldes plásticos com 252mm de altura e 245mm de diâmetro (0,06174m³), e amostras foram coletadas para análises bromatológicas, pH, nitrogênio amoniacal, digestão in vitro de matéria seca, ácidos orgânicos e perfil microbiológico. Os resultados foram analisados pelo programa computacional Statistical Analysis System (Statistical..., 1985), sendo verificada a normalidade dos resíduos pelo Teste de Shapiro-Wilk (PROC UNIVARIATE), e as variâncias, pelo Teste de Hartley. Os efeitos dos níveis de adição foram separados por meio de contrastes polinomiais utilizando o nível de significância de 5%. Houve aumento do teor de matéria seca, carboidratos solúveis, ácido lático, digestão in vitro de matéria seca, da população de bactérias ácido láticas e redução do pH, ácido butírico, propiônico e nitrogênio amoniacal a partir das inclusões de polpa cítrica e casca de soja, sendo os melhores resultados encontrados para o tratamento com inclusão de 30% de polpa cítrica (P<0,05). A ensilagem do bagaço de malte por si só é uma alternativa para o produtor rural como suporte alimentar e confecção de silagem de qualidade que pode ser incrementada com o uso de aditivos a serem avaliados de acordo com a relação custo-benefício para eficiência da produção.

In order to evaluate the production and use of silage additives in ensiling process of brewery residue were distributed in a completely randomized 5 treatments and 4 replicates: control (C: 100% silage brewery residue); PC15 (15% citrus pulp), PC30 (30% citrus pulp), CS15 (15% soybean hulls), CS30 (30% soybean hulls) - based on the fresh matter brewer. The material was ensiled in plastic buckets with 252 mm height and 245mm in diameter (0.06174m³) and samples were collected for chemical analyzes, pH, ammonia nitrogen, digestion "in vitro" dry matter, organic acids and microbial profile. The results were analyzed by the computer program Statistical Analysis System ( Statistical... , 1985), and verified the normality of residuals by the Shapiro-Wilk (PROC univariate) and the variances for the Test of Hartley. The effects of addition levels were separated by means of contrasts polynomial using a significance level of 5%. There was an increase in dry matter content, soluble carbohydrates, lactic acid, digestion "in vitro" dry matter, the population of lactic acid bacteria and reduced pH, butyric acid, propionic acid and ammonia nitrogen from the inclusion of citrus pulp and peel soybean, being the best results for the treatment including 30% of citrus pulp (P<0.05). The ensiling of spent grain by itself is an alternative for farmers as food support and making silage quality can be enhanced with the use of additives to be evaluated according to the cost: benefit ratio for production efficiency.