Penghasilan Dan Penerimaan Minuman Sukan Isotonik Berkos Rendah Dalam Kalangan Pelajar Universiti / Jurnal Sains Kesihatan Malaysia

@#Sports drinks consist of water, carbohydrates, and electrolytes specially formulated for athletes or individuals in need. However, coaches from the National Coaching Academy division experience budget constraints to obtain commercial sports drinks on a large scale to meet the needs of all athletes. Therefore, an experimental study was conducted to produce a low-cost isotonic sports drink (Rose Lemonade) with white sugar and brown sugar and evaluate its acceptance among university students through sensory evaluation. This study involved 50 panels with 25 students from UKM (nonathletes) and 25 students from UM (athletes). The overall acceptance of brown sugar Rose Lemonade has an average score of 3.52 ± 0.97 compared to white sugar Rose Lemonade, which is 3.50 ± 1.07. The data analysis showed a nonsignificant difference in the Kruskal Wallis test (p>0.05) for the overall acceptance of both types of sports drinks. In conclusion, this study showed that both white sugar and brown sugar Rose Lemonade isotonic sports drink formulations were acceptable to the panels. The findings of this study provide the formulation of cheap, and easy-making sports drinks. A suggestion for future research is to test the effectiveness of energy supply and electrolytes replacement and shelf life of this sports drink and produce a variety of flavors to meet individual tastes.

Prevalence of fatigue and consumption of energy drinks consumption among nursing students studying part-time

Background: Professional nurses who study part-time are faced with demanding tasks, demanding routine, having to cope with their studies and family commitments. Some nurses try different tactics to cope with their demanding tasks, such as the consumption of energy drinks, to alleviate tiredness and fatigue. Although these energy drinks can alleviate fatigue and boost their energy levels, they have adverse effects to their health such as migraines, insomnia, seizures, arrhythmias and other cardiovascular complications. Aim: To determine the health effects of energy drinks among nurses studying part-time. Setting: Selected university in the Gauteng province, South Africa. Methods: Descriptive, quantitative method that was contextual in nature was used. Self-administered questionnaire was used to collect data from a conveniently sampled population to determine the health effects of the use of energy drinks. Data analysis were done by means of descriptive statistics using the Statistical package for Social Sciences version 26. Results: Findings indicated that nurses studying part-time experience fatigue (n = 86; 49%). To alleviate fatigue (n = 91; 52%), they use energy drinks. Conclusion: Use of energy drinks is prevalent among the nurses because of fatigue caused by studying while working. To reduce the use of energy drinks, the participants need study leave and to be supported by their families and employers. Contribution: The study encourages reduction or prevent the use of energy drinks by nurses who work and study part-time. Participants must use time management as a coping mechanism.

Alternativas para el aprovechamiento del cuajilote (Parmentiera edulis): una especie agroindustrial subutilizada / Alternatives for the use of cuajilote (Parmentiera edulis): an underutilized agro-industrial species

Resumen El fruto de la especie Parmentiera edulis, conocida como cuajilote, se produce de forma abundante por temporada, es rico en nutrientes y puede ser aprovechado para elaborar alimentos. El objetivo de este trabajo fue establecer la viabilidad técnica de utilizar el cuajilote en la formulación de alimentos y bebidas fermentadas para promover su aprovechamiento comercial. Se determinó la composición nutricional, el contenido fenólico y su capacidad antioxidante. Los frutos se deshidrataron y se obtuvo una harina que se mezcló al 0 % (control), 5 %, 10 % y 15 % con harina de maíz, para preparar tortillas, y se evaluó su composición nutricional y aceptación organoléptica. También, se elaboró una bebida fermentada y una bebida destilada, usando Sacharomyces cereviseae, a partir de pulpa de fruta con y sin cáscara. Los mostos para la bebida fermentada se pasteurizaron a 72 ºC/15 s. El fruto presentó alto contenido de proteína (6.5 ± 2.5 %) y fibra (3.9 ± 1.6 %), de compuestos fenólicos y capacidad antioxidante. En las tortillas, al aumentar la cantidad de cuajilote se elevó la cantidad de fibra y proteína. Sensorialmente, las tortillas adicionadas con 5 % y 10 % de cuajilote fueron mejor aceptadas. En la bebida fermentada no se encontró diferencia significativa en sus parámetros fisicoquímicos al elaborarla con y sin cáscara, excepto para la acidez total. Tampoco modificó el rendimiento de producción de bebida fermentada o de alcohol destilado. El cuajilote es un fruto poco incorporado a la dieta que presenta propiedades funcionales nutricionales adecuadas y puede ser aprovechado como materia prima en la elaboración de tortillas, aumentando su valor nutricional o para producir bebidas fermentadas o alcohol etílico.

Abstract The fruit of the species Parmentiera edulis, known as cuajilote, is abundantly produced per season, is rich in nutrients and can be used to make food. The objective of this work was to establish the technical feasibility of using cuajilote in the formulation of fermented foods and beverages to promote its commercial use. The nutritional composition, the phenolic content and its antioxidant capacity were determined. The fruits were dehydrated and a flour was obtained that was mixed at 0 % (control), 5 %, 10 % and 15 % with corn flour, to prepare tortillas, and its nutritional composition and organoleptic acceptance were evaluated. Also, a fermented beverage and a distilled beverage were elaborated, using Saccharomyces cereviseae, from fruit pulp with and without shell. The musts for the fermented beverage were pasteurized at 72 ºC/15 s. The fruit presented a high content of protein (6.5 ± 2.5 %) and fiber (3.9 ± 1.6 %) of phenolic compounds and antioxidant capacity. In tortillas, increasing the amount of cuajilote increased the amount of fiber and protein. Sensorially, the tortillas added with 5 % and 10 % cuajilote were better accepted. In the fermented beverage, no significant difference was found in its physicochemical parameters when it was made with and without shell, except for total acidity. Nor did it modify the production yield of fermented beverage or distilled alcohol. Cuajilote is a fruit rarely incorporated into the diet that has adequate functional and nutritional properties and can be used as a raw material in the manufacture of tortillas, increasing its nutritional value or to produce fermented beverages or ethyl alcohol.

Protective effects of Wuwei Xiaodu Drink against chronic osteomyelitis through Foxp3+CD25+CD4+ Treg cells via the IL-2/STAT5 signaling pathway / 中国天然药物

To explore the effectiveness and safety of a Chinese medicinal decoction Wuwei Xiaodu Drink (WWXDD) in inhibiting chronic osteomyelitis via regulatory T cells signaling. The effective constitutes of WWXDD and osteomyelitis related genes were screened. Target proteins were cross-validated using the Venny database. GO function and KEGG pathway analysis were performed for target proteins, while pharmacological network was constructed. The bone properties were analyzed by HE staining and the concentrations of immune factors were measured by ELISA. The expression of CTLA-4 and Foxp3 mRNA and STAT5, p-STAT5, CTLA-4 and Foxp3 protein were detected using Real-time PCR and Western blot, respectively. FACS was used to analyze the percentages of cells. A total of 117 genes overlapped between 785 target genes of the active compounds of WWXDD and 912 osteomyelitis related genes. Inflammation-related genes, including IL-6, TNFα, IL-1β and IL-2 showed high connection degree in the drug-compound-disease-target network. GO function and KEGG pathway analysis revealed that 117 intersection genes mainly enriched in virus infection related pathways, immune related pathways and chemokine signaling pathway. Furthermore, the development of chronic osteomyelitis was suppressed in model rats after treatment with WWXDD. Meanwhile, the concentrations of IL-2 and CD4+CD25+Foxp3 Treg percentages together with the levels of p-STAT5, CTLA-4 and Foxp3 were also down-regulated. Furthermore, IL-2 and WWXDD drug-containing serum exhibited opposite effects on regulating IL-2, IL-10, TGF-β1, Foxp3, CTLA4 and STAT5. In addition, a STAT5 phosphorylation inhibitor suppressed the expression of Foxp3 and CTLA-4. WWXDD can treat chronic osteomyelitis through suppressing the main regulating factors of Tregs and interfere its immunodepression. Our results bring a new solution for chronic osteomyelitis.

Desenvolvimento de bebidas lácteas probióticas adicionadas de polpa de morango e suplementadas com L-triptofano elaboradas a partir de leite bubalino e bovino / Development of probiotic dairy beverages with strawberry pulp and supplemented with L-tryptophan from buffalo and bovine milk

O objetivo deste estudo foi desenvolver uma formulação de bebida láctea bubalina probiótica adicionada de polpa de morango, comparando os efeitos do uso do leite de búfala e de vaca na elaboração dos produtos e verificando a possibilidade de suplementação com triptofano nos produtos lácteos probióticos. Como primeira etapa do trabalho, bebidas lácteas probióticas foram elaboradas a partir de leite bubalino e bovino, fermentadas com Streptococcus thermophilus TA040, Lactobacillus bulgaricus LB340 e Lactobacillus acidophilus La5, e formuladas com 0, 25 e 50% de soro em sua formulação. As bebidas foram avaliadas quanto à cinética de fermentação das culturas láticas utilizadas, ao teor de proteína, gordura e sólidos totais não gordurosos, pós-acidificação, viabilidade das culturas fermentadoras e sua capacidade de sobrevivência ao estresse gastrointestinal in vitro. As bebidas lácteas bubalinas apresentaram resultados superiores as bebidas bovinas. O uso do leite de búfala na elaboração das bebidas lácteas promoveu benefícios quanto as culturas láticas presentes nos produtos, exercendo efeito protetivo e influindo na preservação da viabilidade das bactérias ao longo do armazenamento refrigerado e durante a simulação do estresse gastrointestinal in vitro. As bebidas lácteas elaboradas com 25% apresentaram os resultados mais próximos aos obtidos pelos produtos controle, sem adição de soro, sendo selecionadas para a segunda parte do estudo. Nesta etapa, as formulações de bebida láctea com 25% de soro, foram acrescidas de um preparado com polpa de morango e bebidas sem adição da fruta, utilizadas como controle. As bebidas lácteas bubalinas frutadas, apresentaram menor teor de gordura e melhores características reológicas, com maior viscosidade e consistência do que os produtos controle, sem afetar a pós-acidificação, o perfil de ácido graxo, assim como, a viabilidade e a resistência às condições de estresse gastrointestinal in vitro das culturas fermentadoras. A avaliação da possibilidade de suplementar lácteos probióticos com triptofano foi realizada em conjunto com a Universidade de Milão. Para isso, iogurtes probióticos receberam adição de triptofano antes ou após a fermentação, sendo avaliados com relação ao perfil de pós-acidificação, quantidade de triptofano nos produtos, número de células viáveis por plaqueamento e citometria de fluxo ao longo do armazenamento a 25° e 4°C. Complementarmente, a influência da presença do triptofano no crescimento e produção de compostos antimicrobianos pelas culturas láticas, também foi avaliada. A adição de triptofano após a fermentação dos iogurtes, que foram armazenados sob refrigeração (4°C), além de não afetar a pós-acidificação dos produtos, apresentou benefícios quanto a viabilidade L. acidophilus, redução do dano e aumento do número de células vivas, promovendo teor maior do aminoácido nos iogurtes. A presença do triptofano nos meios de cultivo, também influenciou de forma positiva o crescimento de S. thermophilus e L. acidophilus, melhorando o desenvolvimento das bactérias durante a fermentação e influindo em uma maior atividade antilistérica por parte do S. thermophilus. Diante da influência positiva da aplicação do leite de búfala na elaboração das bebidas lácteas, assim como, a adição do triptofano em iogurtes probióticos, a suplementação do aminoácido em bebidas lácteas bubalinas frutadas permitiria a obtenção de um produto funcional, onde seus benefícios estariam relacionados tanto ao consumo do probiótico presente no produto quanto a complementação de triptofano na dieta do consumidor

The aim of this study was to develop a formulation of probiotic buffalo dairy beverage added with strawberry pulp, comparing the effects of using buffalo and cow's milk in the preparation of products and verifying the possibility of tryptophan supplementation in probiotic dairy products. As a first stage of the work, probiotic dairy beverages were made from buffalo and bovine milk, fermented with Streptococcus thermophiles TA040, Lactobacillus bulgaricus LB340 and Lactobacillus acidophilus La5, and formulated with 0, 25 and 50% whey in their formulation. The beverages were evaluated for the fermentation kinetics of the used lactic cultures, the levels of protein, fat and total no fat solids, post-acidification, fermenting cultures viability and their ability to survive gastrointestinal stress in vitro. Buffalo milk use in dairy beverages production promoted benefits regarding the lactic cultures present in the products, exerting a protective effect and influencing the viability preservation of bacteria during the cold storage and simulation of gastrointestinal stress in vitro. Dairy beverages made with 25% whey addition showed results similar to those obtained by the control products, without whey addition, being selected for the second part of the study. In this part, the dairy beverages formulations with 25% whey, were added with a preparation were added with a strawberry pulp preparation and dairy beverages without added fruit, used as a control. Fruity bubaline dairy beverages had lower fat content and better rheological characteristics, with higher viscosity and consistency than control products, without affecting post-acidification, fatty acid profile, as well as viability and resistance to in vitro gastrointestinal condition of fermented cultures. The possibility of supplementing probiotic dairy products with tryptophan was evaluated in partnership with the University of Milan. For this, probiotic yogurts received the addition of tryptophan before or after fermentation, being evaluated in relation to the post-acidification profile, tryptophan amount in the products, viable cell number per plating and flow cytometry during storage at 25°C and 4°C. In addition, the influence of the tryptophan presence on the growth and production of antimicrobial compounds by lactic cultures was also evaluated. The addition of tryptophan after the yogurt fermentation, which were stored under refrigeration (4°C), in addition to not affecting the post-acidification of the products, showed benefits to the viability of L. acidophilus, reduced the damage and increased the number of cells promoting higher amino acid content in yogurts. Tryptophan presence in the culture media also positively influenced the growth of S. thermophiles and L. acidophilus, improving the development of bacteria during fermentation and influencing better antilisteric activity in the part of S. thermophiles. In view of the buffalo milk positive influence observed after the application in dairy beverage preparation, as well as the addition of tryptophan in probiotic yoghurts, amino acid supplementation in fruity buffalo dairy beverages would allow to obtain a functional product, where its benefits would be related both to the consumption of the probiotic present in the product as to the supplementation of tryptophan in the consumer's diet

Desenvolvimento de bebidas lácteas probióticas adicionadas de polpa de morango e suplementadas com L-triptofano elaboradas a partir de leite bubalino e bovino / Development of probiotic dairy beverages with strawberry pulp and supplemented with L-tryptophan from buffalo and bovine milk

O objetivo deste estudo foi desenvolver uma formulação de bebida láctea bubalina probiótica adicionada de polpa de morango, comparando os efeitos do uso do leite de búfala e de vaca na elaboração dos produtos e verificando a possibilidade de suplementação com triptofano nos produtos lácteos probióticos. Como primeira etapa do trabalho, bebidas lácteas probióticas foram elaboradas a partir de leite bubalino e bovino, fermentadas com Streptococcus thermophilus TA040, Lactobacillus bulgaricus LB340 e Lactobacillus acidophilus La5, e formuladas com 0, 25 e 50% de soro em sua formulação. As bebidas foram avaliadas quanto à cinética de fermentação das culturas láticas utilizadas, ao teor de proteína, gordura e sólidos totais não gordurosos, pós-acidificação, viabilidade das culturas fermentadoras e sua capacidade de sobrevivência ao estresse gastrointestinal in vitro. As bebidas lácteas bubalinas apresentaram resultados superiores as bebidas bovinas. O uso do leite de búfala na elaboração das bebidas lácteas promoveu benefícios quanto as culturas láticas presentes nos produtos, exercendo efeito protetivo e influindo na preservação da viabilidade das bactérias ao longo do armazenamento refrigerado e durante a simulação do estresse gastrointestinal in vitro. As bebidas lácteas elaboradas com 25% apresentaram os resultados mais próximos aos obtidos pelos produtos controle, sem adição de soro, sendo selecionadas para a segunda parte do estudo. Nesta etapa, as formulações de bebida láctea com 25% de soro, foram acrescidas de um preparado com polpa de morango e bebidas sem adição da fruta, utilizadas como controle. As bebidas lácteas bubalinas frutadas, apresentaram menor teor de gordura e melhores características reológicas, com maior viscosidade e consistência do que os produtos controle, sem afetar a pós-acidificação, o perfil de ácido graxo, assim como, a viabilidade e a resistência às condições de estresse gastrointestinal in vitro das culturas fermentadoras. A avaliação da possibilidade de suplementar lácteos probióticos com triptofano foi realizada em conjunto com a Universidade de Milão. Para isso, iogurtes probióticos receberam adição de triptofano antes ou após a fermentação, sendo avaliados com relação ao perfil de pós-acidificação, quantidade de triptofano nos produtos, número de células viáveis por plaqueamento e citometria de fluxo ao longo do armazenamento a 25° e 4°C. Complementarmente, a influência da presença do triptofano no crescimento e produção de compostos antimicrobianos pelas culturas láticas, também foi avaliada. A adição de triptofano após a fermentação dos iogurtes, que foram armazenados sob refrigeração (4°C), além de não afetar a pós-acidificação dos produtos, apresentou benefícios quanto a viabilidade L. acidophilus, redução do dano e aumento do número de células vivas, promovendo teor maior do aminoácido nos iogurtes. A presença do triptofano nos meios de cultivo, também influenciou de forma positiva o crescimento de S. thermophilus e L. acidophilus, melhorando o desenvolvimento das bactérias durante a fermentação e influindo em uma maior atividade antilistérica por parte do S. thermophilus. Diante da influência positiva da aplicação do leite de búfala na elaboração das bebidas lácteas, assim como, a adição do triptofano em iogurtes probióticos, a suplementação do aminoácido em bebidas lácteas bubalinas frutadas permitiria a obtenção de um produto funcional, onde seus benefícios estariam relacionados tanto ao consumo do probiótico presente no produto quanto a complementação de triptofano na dieta do consumidor

The aim of this study was to develop a formulation of probiotic buffalo dairy beverage added with strawberry pulp, comparing the effects of using buffalo and cow's milk in the preparation of products and verifying the possibility of tryptophan supplementation in probiotic dairy products. As a first stage of the work, probiotic dairy beverages were made from buffalo and bovine milk, fermented with Streptococcus thermophiles TA040, Lactobacillus bulgaricus LB340 and Lactobacillus acidophilus La5, and formulated with 0, 25 and 50% whey in their formulation. The beverages were evaluated for the fermentation kinetics of the used lactic cultures, the levels of protein, fat and total no fat solids, post-acidification, fermenting cultures viability and their ability to survive gastrointestinal stress in vitro. Buffalo milk use in dairy beverages production promoted benefits regarding the lactic cultures present in the products, exerting a protective effect and influencing the viability preservation of bacteria during the cold storage and simulation of gastrointestinal stress in vitro. Dairy beverages made with 25% whey addition showed results similar to those obtained by the control products, without whey addition, being selected for the second part of the study. In this part, the dairy beverages formulations with 25% whey, were added with a preparation were added with a strawberry pulp preparation and dairy beverages without added fruit, used as a control. Fruity bubaline dairy beverages had lower fat content and better rheological characteristics, with higher viscosity and consistency than control products, without affecting post-acidification, fatty acid profile, as well as viability and resistance to in vitro gastrointestinal condition of fermented cultures. The possibility of supplementing probiotic dairy products with tryptophan was evaluated in partnership with the University of Milan. For this, probiotic yogurts received the addition of tryptophan before or after fermentation, being evaluated in relation to the post-acidification profile, tryptophan amount in the products, viable cell number per plating and flow cytometry during storage at 25°C and 4°C. In addition, the influence of the tryptophan presence on the growth and production of antimicrobial compounds by lactic cultures was also evaluated. The addition of tryptophan after the yogurt fermentation, which were stored under refrigeration (4°C), in addition to not affecting the post-acidification of the products, showed benefits to the viability of L. acidophilus, reduced the damage and increased the number of cells promoting higher amino acid content in yogurts. Tryptophan presence in the culture media also positively influenced the growth of S. thermophiles and L. acidophilus, improving the development of bacteria during fermentation and influencing better antilisteric activity in the part of S. thermophiles. In view of the buffalo milk positive influence observed after the application in dairy beverage preparation, as well as the addition of tryptophan in probiotic yoghurts, amino acid supplementation in fruity buffalo dairy beverages would allow to obtain a functional product, where its benefits would be related both to the consumption of the probiotic present in the product as to the supplementation of tryptophan in the consumer's diet

Dietary habits, physical activity and sleep pattern among in-school adolescents in Lagos, Nigeria

Background: Overnutrition has been documented at epidemic levels in children and adults. The associated risk factors may include poor dietary habits, sedentary behaviour, inadequate sleep and low parental education. Objective: To describe dietary habits, physical activity and sleep patterns among secondary school adolescents. Methods: A cross-sectional study of 1,120 adolescents recruited from public and private secondary schools in Lagos, Nigeria, was carried out to study the dietary habits, sleep patterns and physical activity in relation to nutritional status. Results: Ten per cent of the adolescents skipped breakfast, while 28% had fruits on up to five days of the week. Eleven per cent had a sweetened drink every day, while 20 % had a sweetened drink on most days of the week. One out of four (26%) adolescents had more than two hours of screen time daily, and only 5% engaged in sporting activities up to five times weekly. One-third of the students slept for less than six hours daily and experienced sleeping difficulties. Multivariate analysis showed that females were twice as likely not to participate in sports (OR = 2.38, CI = 1.3-4.37, p = 0.002 and to have a higher intake of confectionaries (OR = 1.47, CI = 1.07-2.04, p = 0.01. Conclusion: Poor dietary habits, inadequate physical activity and insufficient sleep were observed among secondary school adolescents. A multi-pronged approach to improve these behaviours is recommended

Rabdomiólisis inducida por consumo crónico de bebidas energizantes asociado a ejercicio físico de baja intensidad: reporte de caso / Rhabdomyolysis induced by long-term consumption of energy drinks associated with low intensity physical exercise: case report

RESUMEN Introducción: Un riesgo potencialmente mortal es el hábito de consumo de bebidas energizantes, porque puede producir un síndrome caracterizado por la necrosis muscular que promueve la liberación de enzimas y mioglobina proveniente del interior del miocito hacia la circulación, creando una peroxidación lipídica llegando a generar lesión renal aguda e hyperkalemia; conocido como rabdomiólisis. La rabdomiólisis la esperaríamos encontrar entre 24 y 48 h después de actividades extenuantes, aún más con un índice de Borg modificado mayor o igual a 5 puntos; sin embargo, las bebidas energizantes por su alto contenido de cafeína y otros componentes pueden generar este evento adverso poco conocido. Caso clínico: Paciente de 37 arios, obeso, que ingresó al servicio de urgencias por cuadro clínico de mialgia y orina oscura que apareció 24h después de 4 días de ejercicio muscular de baja intensidad, asociado a consumo diario de bebida energizante por 2 años. El diagnóstico de rabdomiólisis se confirmó por hiperCKemia e hipertrasaminemia; no fue posible medir los niveles de mioglobina. El paciente fue tratado con fluidoterapia agresiva. Nunca presentó complicaciones renales ni hidroelectrolíticas. Conclusión: Nuestro caso destaca la aparición de rabdomiólisis aguda en pacientes sometidos a ejercicios de baja intensidad no descartando como causa principal el consumo crónico de bebidas energizantes. Son pocos casos actualmente reportados en la literatura. Gracias al tratamiento oportuno se evitó la progresión a lesión renal aguda.

ABSTRACT Introduction: The habit of consuming energy drinks is a life-threatening risk, because it can produce a syndrome characterised by a muscle necrosis. This promotes the release of enzy mes and myoglobin from inside the myocyte into the circulation, creating lipid peroxidation and leading to acute kidney injury, and hyperCKemia, together producing rhabdomyolysis. Rhabdomyolysis can be expected to be found within 24 to 48 h after strenuous activities, even more so with a modified Borg index greater than or equal to 5 points. However, energy drinks, due to their high content of caffeine and other components, can generate this little known adverse event. Clinical case: A 37-year-old patient admitted to the emergency department due to clinical symptoms of myalgia, and dark urine that appeared 24 h after four days of low-intensity muscular exercises, and was associated with daily consumption of an energizing drink for 2 years. The diagnosis of rhabdomyolysis was confirmed by increased creatine kinase and transaminases. It was not possible to measure myoglobin levels. The patient was treated with aggressive fluid therapy. He never presented with any renal or electrolyte complica tions. Conclusion: This case highlights the appearance of acute rhabdomyolysis in patients taking low intensity exercises, and not ruling out long-term consumption of energy drinks as the main cause. There are few cases currently reported in the literature. Owing to the timely treatment, progression to acute kidney injury was avoided.

Is soft drink consumption associated with gestational hypertension? Results from the BRISA cohort

It is still unknown whether excessive consumption of sugar-sweetened beverages may be linked to gestational hypertensive disorders, other than preeclampsia. This study investigated the association between soft drink consumption and hypertension during pregnancy, analyzing the relationship from the perspective of counterfactual causal theory. Data from pregnant women of the BRISA cohort were analyzed (1,380 in São Luis and 1,370 in Ribeirão Preto, Brazil). The explanatory variable was the frequency of soft drink consumption during pregnancy obtained in a prenatal interview. The outcome was gestational hypertension based on medical diagnosis, at the time of delivery. A theoretical model of the association between soft drink consumption and gestational hypertension was constructed using a directed acyclic graph. Marginal structural models (MSM) weighted by the inverse of the probability of soft drink consumption were also employed. Using Poisson regression analysis, high soft drink consumption (≥7 times/week) was associated with gestational hypertension in São Luís (RR=1.48; 95%CI: 1.03-2.10), in Ribeirão Preto (RR=1.51; 95%CI: 1.13-2.01), and in the two cohorts combined (RR=1.45; 95%CI: 1.16-1.82) compared to lower exposure (<7 times/week). In the MSM, the association between high soft drink consumption and gestational hypertension was observed in Ribeirão Preto (RR=1.63; 95%CI: 1.21-2.19) and in the two cohorts combined (RR=1.51; 95%CI: 1.15-1.97), but not in São Luís (RR=1.26; 95%CI: 0.79-2.00). High soft drink consumption seems to be a risk factor for gestational hypertension, suggesting that it should be discouraged during pregnancy.

Symbiotic drink based on Brazil nuts (Bertholletia excelsa H.B.K): production, characterization, probiotic viability and sensory acceptance / Bebida simbiótica à base de castanha-do-Brasil (Bertholletia excelsa H.B.K): produção, caracterização, viabilidade probiótica e aceitação sensorial

ABSTRACT: Brazil nut is a typical oilseed from the Amazon region, of great economic and cultural importance. Due to its high nutritional value, it is interesting to be used as a matrix for new products' development. Thus, the present study aimed to develop and characterize a drink based on Brazil nuts fermented by Lactobacillus casei and added with inulin. After formulated, the drink was pasteurized, fermented, maturated, and stored under refrigeration for 28 days. Physical, chemical, microbiological, and sensory analyzes were performed before and after fermentation, at 7-day intervals. There was maintenance in the content of lipids and proteins and reduction in the concentrations of fibers, ash, total carbohydrates, and moisture. The fermented drink pH decreased significantly during storage, while the acidity and the soluble solids content increased from the 14th day. Regarding the color, there were significant changes in all parameters analyzed. In the fermented drink, the development of molds and yeasts, total and thermotolerant coliforms, and Salmonella were not verified, while the control drink deteriorated after 7 days. The probiotic L. casei had count ranging from 9.48 to 8.59 log CFU mL-1 during the 28 days. When exposed to in vitro gastrointestinal conditions, L. casei significantly reduced its concentration. However, it reached the enteric phase with counts greater than 6.00 log UFC mL-1. Sensorially, the drink reached intermediate scores (between 5.41 and 6.02). Therefore, the use of Brazil nuts proved to be viable for the development of a product free of animal-origin components, symbiotic, and of outstanding nutritional quality.

RESUMO: A castanha-do-Brasil é uma oleaginosa típica da região Amazônica, de grande importância econômica e cultural. Devido ao seu alto valor nutritivo, torna-se interessante a sua utilização como matriz para o desenvolvimento de novos produtos. Assim, o presente estudo teve como objetivo o desenvolvimento e caracterização de uma bebida à base de castanha-do-Brasil fermentada por Lactobacillus casei e adicionada de inulina. Após formulada, a bebida foi pasteurizada, fermentada, maturada e armazenada sob refrigeração por 28 dias. Foram realizadas análises físicas, químicas, microbiológicas e sensoriais antes e após a fermentação, em intervalos de sete dias. Observou-se uma manutenção no teor de lipídeos e proteínas e redução nas concentrações de fibras, cinzas, carboidratos totais e umidade. O pH da bebida fermentada reduziu significativamente ao longo do armazenamento, enquanto a acidez e o teor de sólidos solúveis aumentaram a partir do 14° dia. Em relação à cor, houve alterações significativas em todos os parâmetros analisados. Na bebida fermentada, não foi verificado o desenvolvimento de bolores e leveduras, coliformes totais e termotolerantes e Salmonella, enquanto a bebida controle se deteriorou após sete dias. O probiótico L. casei apresentou contagens variando de 9.48 a 8.59 log CFU mL-1 durante os 28 dias de armazenamento. Quando exposto às condições gastrointestinais in vitro, o L. casei diminui a sua concentração significativamente. Contudo, atingiu a fase entérica com contagens superiores a 6.00 log UFC mL-1. Sensorialmente, a bebida alcançou scores intermediários (entre 5.41 e 6.02). Dessa forma, a utilização da castanha-do-Brasil se mostrou viável para o desenvolvimento de um produto isento de componentes de origem animal, simbiótico e de destacável qualidade nutricional.

O consumo abusivo de álcool entre mulheres rurais e suas relações familiares / Alcohol abuse among rural women and their family relationships

Objetivo: analisar as relações familiares de mulheres rurais em consumo abusivo de álcool. Método: estudo qualitativo, descritivo, exploratório, cujos dados foram obtidos mediante entrevistas realizadas entre março e agosto de 2018, com 23 mulheres adultas em uso abusivo de álcool, residentes em áreas rurais da região Centro Ocidental do Rio Grande do Sul. Sendo submetidos à Análise textual discursiva, balizada pela Teoria Bioecológica de Desenvolvimento Humano. Resultados: as participantes vivenciam tanto relações familiares fragilizadas como protetoras. As fragilizadas se associam a sentimentos de desamparo e agravamento de conflitos existentes na família. As protetoras envolvem apoio e preocupação por parte dos familiares. Considerações finais: o estudo aponta para a necessidade de políticas públicas que considerem as particularidades das mulheres rurais em consumo abusivo de álcool e que os serviços de saúde, em especial os profissionais psicólogos estabeleçam estratégias que mobilizem as potencialidades das famílias, para reconstruir ou fortalecer as relações familiares.

Objective: to analyze the family relationships of rural women in alcohol abuse. Method: qualitative, descriptive and exploratory study, whose data were obtained through interviews conducted between March and August 2018, with 23 adult women in abusive use of alcohol, residing in rural areas of the Western Center of Rio Grande do Sul. Discursive textual analysis, guided by the Bioecological Theory of Human Development. Results: the participants experience both weakened and protective family relationships. The fragile are associated with feelings of helplessness and aggravation of conflicts in the family. Protectors involve support and concern from family members. Final considerations: the study points to the need for public policies that take into account the particularities of rural women in alcohol abuse and that health services, especially psychologists, establish strategies that mobilize the potential of these women's families, to rebuild or strengthen family relationships.

Avaliação física, química e microbiológica de geladinho de tamarindo comercializado em Morrinhos-GO / Physical, chemical and microbiological evaluation of tamarind geladinho commercialized in Morrinhos – GO

O “geladinho” é muito comum no Brasil, e sua aceitação pela população é muito grande, agradando pessoas de praticamente todas as faixas etárias, principalmente crianças e jovens. Por isso, foi realizada uma pesquisa para avaliar a qualidade física, química e microbiológica desse produto, comercializado em Morrinhos – GO. O produto pode ser chamado de vários nomes, cada região brasileira denomina de uma forma, como por exemplo, “sacolé”, “flau”, “gelinho”, ”geladinho”, “chupe-chupe”, “chope”, em Morrinhos – GO o sabor predileto da população é o de tamarindo. Foram avaliadas quatro amostras de três pontos de vendas. Foram realizadas análises de pH, acidez titulável total, sólidos solúveis totais, vitamina C, peso médio, e análises de Salmonella, coliformes totais e termotolerantes, bolores e leveduras. Nas análises física e químicas foi realizado o acompanhamento após 28 dias de armazenamento em freezer a -18° a -22°C. Nenhuma amostra apresentou presença de coliformes totais, E. coli, e Salmonella. Porém verificou-se a presença de bolores e leveduras em baixos níveis. No geral, os produtos encontravam-se em condições sanitárias satisfatórias conforme a RDC 12/2001.

The “geladinho” is very common in Brazil, and its acceptance by the population is very large, pleasing people of practically all age groups, mainly children and young people. Therefore, research was carried out to evaluate the physical, chemical and microbiological quality of this product, sold in Morrinhos – GO. The product can be called by several names, each Brazilian region names it in a different way, such as “sacolé”, “flau”, “gelinho”, “geladinho”, “chupe-chupe”, “chope”, in Morrinhos – GO the favorite flavor of the population is tamarind. Four samples from three points of sale were evaluated. pH, total titratable acidity, total soluble solids, vitamin C, average weight, Salmonella, total and thermotolerant coliforms, molds and, yeasts were analyzed. In the physical and solid analyzes performed, the follow-up after 28 days of storage in a freezer at -18 ° to -22°C. No samples presented the presence of total coliforms, E. Coli, and Salmonella. However, compensation value UFC/mL, although small, of molds and yeasts. In general, the products were in satisfactory sanitary conditions according to RDC 12/2001.

Avaliação física, química e microbiológica de "geladinho" de tamarindo comercializado em Morrinhos-GO / Physical, chemical and microbiological evaluation of tamarind "geladinho" commercialized in Morrinhos - GO

O "geladinho" é muito comum no Brasil, e sua aceitação pela população é muito grande, agradando pessoas de praticamente todas as faixas etárias, principalmente crianças e jovens. Por isso, foi realizada uma pesquisa para avaliar a qualidade física, química e microbiológica desse produto, comercializado em Morrinhos ­ GO. O produto pode ser chamado de vários nomes, cada região brasileira denomina de uma forma, como por exemplo, "sacolé", "flau", "gelinho", "geladinho", "chupe-chupe", "chope", em Morrinhos ­ GO o sabor predileto da população é o de tamarindo. Foram avaliadas quatro amostras de três pontos de vendas. Foram realizadas análises de pH, acidez titulável total, sólidos solúveis totais, vitamina C, peso médio, e análises de Salmonella, coliformes totais e termotolerantes, bolores e leveduras. Nas análises física e químicas foi realizado o acompanhamento após 28 dias de armazenamento em freezer a -18° a -22°C. Nenhuma amostra apresentou presença de coliformes totais, E. coli, e Salmonella. Porém verificou-se a presença de bolores e leveduras em baixos níveis. No geral, os produtos encontravam-se em condições sanitárias satisfatórias conforme a RDC 12/2001

The "geladinho" is very common in Brazil, and its acceptance by the population is very large, pleasing people of practically all age groups, mainly children and young people. Therefore, research was carried out to evaluate the physical, chemical and microbiological quality of this product, sold in Morrinhos ­ GO. The product can be called by several names, each Brazilian region names it in a different way, such as "sacolé", "flau", "gelinho", "geladinho", "chupe-chupe", "chope", in Morrinhos ­ GO the favorite flavor of the population is tamarind. Four samples from three points of sale were evaluated. pH, total titratable acidity, total soluble solids, vitamin C, average weight, Salmonella, total and thermotolerant coliforms, molds and, yeasts were analyzed. In the physical and solid analyzes performed, the follow-up after 28 days of storage in a freezer at -18 ° to -22°C. No samples presented the presence of total coliforms, E. Coli, and Salmonella. However, compensation value UFC/mL, although small, of molds and yeasts. In general, the products were in satisfactory sanitary conditions according to RDC 12/2001

Bromatological characterization of a fermented yoghurt-type milk drink from whey with aloe vera crystals (Aloe barbadensis Miller) and granadilla (Passiflora ligularis Juss) / Caracterización bromatológica de una bebida láctea fermentada tipo yogur a partir de lactosuero con cristales de aloe vera (Aloe barbadensis Miller) y granadilla (Passiflora ligularis Juss)

The aim of this research was to characterize a fermented yogurt-type milk drink that was elaborated from whey with the addition of aloe vera crystals and granadilla (Passiflora ligularis Juss). Four formulations for characterization were obtained: F1 (control), F2 (5% aloe vera and 15% granadilla), F3 (10% aloe vera and 10% granadilla) and F4 (15% aloe vera and 5% granadilla). Next, a sensory evaluation through a hedonic test was conducted to choose the formulation with the highest acceptance. After the best formulation was chosen, a bromatological and syneresis characterization was performed. The F4 sample had the best results in the sensory evaluation. Compared to the F1 sample, statistically significant differences (p<0.05) in all parameters except in total carbohydrates was observed for the bromatological analysis. In the percentage of syneresis, at the end of the 15 days, F4 presented a lower value in this parameter with respect to the control sample. It could be determined that the higher percentage of aloe vera and the lower percentage of granadilla had a big influence on the parameters evaluated, where it presented the best results compared to the other samples evaluated.

El objetivo de esta investigación fue caracterizar una bebida láctea fermentada tipo yogur que se elaboró a partir de lactosuero con la adición de cristales de aloe vera y granadilla (Passiflora ligularis Juss). Se obtuvieron cuatro formulaciones para la caracterización: F1 (control), F2 (5% de aloe vera y 15% de granadilla), F3 (10% de aloe vera y 10% de granadilla) y F4 (15% de aloe vera y 5% de granadilla). A continuación, se realizó una evaluación sensorial mediante una prueba hedónica para elegir la formulación de mayor aceptación. Una vez elegida la mejor formulación, se realizó una caracterización bromatológica y de sinéresis. La muestra F4 obtuvo los mejores resultados en la evaluación sensorial. En comparación con la muestra F1, se observaron diferencias estadísticamente significativas (p<0,05) en todos los parámetros, excepto en los carbohidratos totales. En el porcentaje de sinéresis, al final de los 15 días, F4 presentó un valor inferior en este parámetro con respecto a la muestra de control. Se pudo determinar que el mayor porcentaje de aloe vera y el menor porcentaje de granadilla influyeron mucho en los parámetros evaluados, en los que presentó los mejores resultados en comparación con las otras muestras evaluadas.

Adolescents healthy lifestyle / Estilo de vida saudável dos adolescentes

Abstract Objective: Using a wide and representative sample of adolescents from 37 countries, this study aimed to analyze how age changes adolescents' healthy lifestyle. Methods: The study included 148,839 adolescents who participated in the Health Behavior in School-aged Children 2010 survey. A composite score of a healthy lifestyle was created using the combination of daily physical activity, daily fruit and vegetable consumption, <2 h daily on screen-based behaviors, abstinence from alcohol, and abstinence from tobacco products. Healthy lifestyle measures were based on self-report. Results: 4.7% of boys and 4.4% of girls aged 11 years, 3% of boys and 2% of girls aged 13 years, and 1.5% of boys and 0.8% of girls aged 15 scored perfectly on the healthy lifestyle score. As age increased, the prevalence of adolescents with a healthy lifestyle decreased. In 37 countries and regions, the prevalence of healthy behaviors decreased linearly between early adolescence and the age of 15 years. Conclusions: In general, adolescents do not have a healthy lifestyle. Results from this study highlight that there is still much work to be done in promoting healthy lifestyles and to raise awareness among adolescents of the potential risk to their health status.

Resumo Objetivo Com o uso de uma amostra ampla e representativa de adolescentes de 37 países, analisar como a idade muda o estilo de vida saudável dos adolescentes. Métodos Participaram 148.839 adolescentes provenientes da pesquisa Health Behavior in School-aged Children, de 2010. Foi elaborado um escore composto de um estilo de vida saudável, com a combinação de atividade física diária, consumo diário de frutas e vegetais, menos de duas horas diárias de comportamento sedentário baseado em tempo de tela, abstinência de álcool e abstinência de produtos de tabaco. As medidas do estilo de vida saudável foram baseadas em autorrelato. Resultados Obtiveram um escore perfeito no estilo de vida saudável 4,7% dos meninos e 4,4% das meninas de 11 anos, 3% dos meninos e 2% das meninas de 13 anos e 1,5% dos meninos e 0,8% das meninas de 15 anos. Com o aumento da idade, a prevalência de adolescentes com estilo de vida saudável diminuiu. Em 37 países e regiões, a prevalência de comportamentos saudáveis diminuiu linearmente entre o início da adolescência e os 15 anos. Conclusões Em geral, os adolescentes não têm um estilo de vida saudável. Os resultados deste estudo destacam que ainda há muito trabalho a ser feito na promoção de estilos de vida saudáveis e na conscientização dos adolescentes sobre os riscos potenciais para o seu estado de saúde.

Survey of University Students’ Self-medication Interest and Energy Drink Use Trend: A Pilot Study / 社会薬学

In recent years, one of Japan’s policies for controlling increased medical expenses is promoting self-medication. Owing to their influence on the health of young people, energy drinks (a caffeine-containing beverage) have attracted attention. However, only a few surveys have evaluated their use in Japan. Therefore, we conducted a questionnaire survey on university students on self-medication interest and energy drink use trend, involving 180 students aged 18-26 years. The results showed 28.3% of the students were interested in self-medication and 4.4% were knowledgeable on the self-medication tax system. Additionally, 73.9% of them used over-the-counter (OTC) drugs, especially common cold medicines (65.0%). Further, 77.2% of them consumed energy drinks, mainly to stay awake (61.9%), and most frequently from evening to midnight (54.7%). Furthermore, 26.6% of the students had experienced discomfort or poor health when taking energy drinks, with the most common symptoms being “tachycardia” (n＝13) and “sleep disorders” (n＝12). Pharmacy and drugstore pharmacists could contribute to caffeine overdose prevention by educating the public on the caffeine content of common cold medications and various foods and drinks such as energy drinks. It is desirable for future studies to investigate in depth the usage of caffeine-containing beverages, including energy drinks.

Clinical Observation of Qingre Tiaoxue Decoction Combined with Wuwei Xiaodu Drink in Enema Treatment of Sequelae of Pelvic Inflammatory Disease / 中国实验方剂学杂志

Objective:To discuss clinical effect of comprehensive Qingre Tiaoxue decoction combined with Wuwei Xiaodu drink and enema to sequelae of pelvic inflammatory disease (syndrome of dampness heat stasis) and to study the moderating effect to immune inflammatory factor. Method:One hundred and sixty patients were randomly divided into control group (80 cases) and observation group (80 cases) by random number table. The 73 patients in control group completed the therapy (4 patients were exfoliated or lost to follow-up, 3 patients were eliminate), 74 patients in observation group completed the therapy (4 patients were exfoliated or lost to follow-up, 2 patients were eliminate). Patients in control group got Fuke Qianjin capsules,2 grains/time, 3 times/day, and at the third day after menstruation, addition and subtraction therapy of Wuwei Xiaodu drink with enema for 14 days at every night, 1 dose/day, and enema continued for 2-4 h/day. Based on the treatment of enema in control group, patients in observation group added Qingre Tiaoxue decoction for 3 menstrual cycles, 1 dose/day, and stopping during menstrual cycle. Degree of pelvic pain, dysmenorrhea and the degree of pain in the lower abdomen and lumbosacral in the non menstrual period were evaluated by pain visual simulation score (VAS). Before and after treatment, scores of syndrome of dampness heat stasis, Mc Cormack scale, and Summary of the World Health Organization Quality of Life Measurement Scale (WHOQOL-BREF) scale were graded, and vaginal ultrasonography, culture of cervical secretion and routine examination of leucorrhea were detected. And levels of CD4+, CD8+, CD4+/CD8+, T lymphocyte subsets, tumor necrosis factor-α (TNF-α), interleukin-2 (IL-2) and IL-6 were detected and safety was evaluated. Result:By ANOVA of repeated measurement, after treatment, scores of VAS during dysmenorrheal and VAS during non menstrual period in two groups decreased (P<0.05), and during 3 menstrual cycles, scores of VAS during dysmenorrheal and VAS during non menstrual period in observation group were lower than those in control group (P<0.01). Scores of physical sign and syndrome of damp heat and stasis were lower than those in control group (P<0.01), score of WHOQOL-BREF was higher than that in control group (P<0.01). The depth of pelvic effusion and the volume of pelvic inflammatory mass in observation group were less than those in control group (P<0.01). Levels of CD4+, CD4+/CD8+ and IL-2 were higher than those in control group (P<0.01), and levels of CD8+, TNF-α and IL-6 were lower than those in control group (P<0.01). Comprehensive curative effect in observation group was better than that in control group (Z=2.028, P<0.05). And curative effect of traditional Chinese medicine（TCM） Syndrome in observation group was better than that in in control group (Z=2.064, P<0.05). And there were no serious adverse events and adverse reaction caused by Chinese medicine. Conclusion:Comprehensive therapy of Chinese medicine and enema to sequelae of pelvic inflammatory disease can improve the clinical symptoms and signs, improve the quality of life of patients, and regulate the cellular immune function and inflammatory factors. It has better comprehensive curative effect and TCM syndrome curative effect, and is safe for clinical use.

Prevalence Of Carbonated Soft Drink Consumption And Associated Factors Among Malaysian Adolescents: A Nationwide Cross-Sectional Study 2017

@#Carbonated soft drinks (CSD) consumption is one of the contributing factors to weight gain, dental caries and non-communicable diseases among adolescents. This study aims to determine CSD consumption among Malaysian adolescents and their associated factors. The Adolescent Health Survey 2017, was a nationally representative survey sampled school-going adolescents aged 13 to 17 years. Findings reported that 36.9% of adolescents reported CSD consumption at least once daily in the past 30 days, and the prevalence was higher than a similar study conducted in 2012. Boys, schools in rural areas, lower secondary schoolers, not physically active, consuming fast food, having food insecurity, and truancy problem reported significantly higher odds of consuming CSD compared to their counterparts. By ethnicity, Bumiputera Sarawak adolescents showed the highest odds of consuming CSD and followed by Bumiputera Sabah. Thus, interventions to limit CSD consumption among Malaysian adolescents should consider the factors highlighted in this study.

Consumption of sugar-sweetened carbonated beverage and juice/fruit-flavored drink among residents aged 15 years and above in 2013 in Shanghai / 上海预防医学

Objective To determine the consumption of sugar-sweetened carbonated beverage and juice/fruit-flavored drink among residents aged 15 years and above in 2013 in Shanghai. Methods Data was extracted from the 2013 Shanghai Non-communicable Disease and Risk Factors Surveillance, in which multi-stage cluster sampling was performed.A total of 25 657 subjects aged ≥15 years across the city were selected for analysis. Results In the study, 34.42% (95%CI:32.33%-36.51%) and 37.85% (95%CI:35.37%-40.32%) of the subjects consumed sugar-sweetened carbonated beverage and juice/fruit-flavored drink in 2013 in Shanghai.The proportions declined with age (P for trend < 0.001), while increased with education level (P for trend < 0.001).They were 65.28% and 69.82% among students, which were much higher than other occupations.Men consumed more sugar-sweetened carbonated beverage than women (37.31% vs 31.37%), whereas less juice/fruit-flavored drink (36.14% vs 39.65%).Among the subjects consumed sugar-sweetened carbonated beverage (n=6 254) or juice/fruit-flavored drink (n=6 701), 52.20% (95%CI:49.41%-54.98%) and 54.04% (95%CI:51.09%-56.98%) consumed 1-3 times a week.The daily average amount of sugar-sweetened carbonated beverage and juice/fruit-flavored drink were 98.64 mL (95%CI:88.92-108.37) and 88.85 mL (95%CI:73.73-103.97), respectively, which were higher among the young (< 45 years old), male and students. Conclusion In 2013 in Shanghai, the consumption of sugar-sweetened carbonated beverage and juice/fruit-flavored drink is highly prevalent among residents aged 15 years and above, especially among the young, male, well-educated and students.Intervention should be tailored to reduce the consumption among at-risk population.

Efecto de la concentración de polen apícola en las propiedades reológicas, colorimétricas y fisicoquímicas del jugo de naranja

Al tener en cuenta los beneficios del jugo de naranja y el consumo de polen para el organismo, el propósito de este trabajo fue la estandarización de un jugo de naranja enriquecido con polen, para ello se elaboraron dos tipos de jugo con diferentes concentraciones de polen, P1% y P5%. Se evaluaron las coordenadas de color (L*, a* y b*), el comportamiento reológico para determinar el comportamiento al flujo del jugo y las características fisicoquímicas. Los parámetros colorimétricos L*, a* y b* del sistema CIELab de color de un jugo comercial con relación al jugo enriquecido con polen aumentó para los valores de L* y a*, debido a mayor contribución de la luminosidad y del color rojo con un aumento en la concentración de polen. El comportamiento de flujo evidenció un comportamiento newtoniano para el jugo al 1%, el cual pasa a ser un fluido no newtoniano con un aumento en la concentración de jugo. El análisis fisicoquímico, por medida de °Brix, pH y acidez titulable, permite concluir que los tratamientos analizados cumplen con lo especificado en la norma técnica colombiana (NTC) 5468 Jugo (zumo), pulpa, néctar de frutas y sus concentrados.

Taking into account the benefits of drinking orange juice and pollen, we decided to propose a research to standardize a type of orange juice enriched with pollen. Thus, we made two kinds of juice with different concentrations of pollen: P1% and P5%. We evaluated its color coordinates (L*, a* y b*), its rheological behavior and its physical and chemical characteristics. Colorimetric criterion L*, a* y b* of the CIELab system for the color of commercial juice, in comparison to the enriched juice with pollen, increased for the L* and a* values, given the bigger contribution to luminosity and red color that brings the pollen. Rheological behavior showed a Newtonian behavior for the juice with 1% concentration, becoming a non-Newtonian liquid after the concentration. Physical and chemical analysis, through measurements of Brix, pH and titrateable acidity ratios, allows to conclude that the analyzed treatments comply with the specifications of the 5468 Colombian Technical Norm (NTC in Spanish): juice, pulp, fruit nectar and its concentrates.

Ao considerar os benefícios do suco de laranja e o consumo de pólen para o organismo, o objetivo deste trabalho foi a padronização de um suco de laranja enriquecido com pólen; para isso, foram elaborados dois tipos de suco com diferentes concentrações de pólen: P1% e P5%. Foram avaliadas as coordenadas de cor (L*, a* e b*), o comportamento reológico para determinar o comportamento no fluxo do suco e as características físico-químicas. Os parâmetros colorimétricos L*, a* e b* do sistema CIELab de cor de um suco comercial em comparação com o enriquecido com pólen aumentaram para os valores de L* e a*, devido a maior contribuido da luminosidade e da cor vermelha com o aumento na concentrado de pólen. O comportamento de fluxo evidenciou um comportamento newtoniano para o suco a 1%, o que passa a ser um fluido nao newtoniano com um aumento na concentração de suco. A análise físico-química, por medida de °Brix, pH e acidez titulável, permite concluir que os tratamentos analisados cumprem com o especificado na norma técnica colombiana (NTC) 5468: suco (sumo), polpa, néctar de frutas e seus concentrados.