Honey consumer's perception: are brazilian consumers familiar with stingless bee honey?

Stingless bees have a fundamental important role in the economies and traditions of South America indigenous cultures. Are mainly responsible for the pollination of several plant species. This way, the aim was to identify if Brazilian consumers know stingless bee honey and its sensorial characteristics, what is the consumption of this, as well as to generate information to assist in the development of the productive chain of the specie. A closed structured questionnaire with 20 questions was used and the participants were invited via social media. Data were collected in November 2020. The statistical analyses were performed related to the description, characterization of the participants and frequencies. In addition to these,, multivariate analyzes, for word association and questionnaire responses were performed. It is clear that most participants have some confusion between the sensory and physical characteristics of honey from native stingless bees and Apis mellifera. This lack of knowledge of the product can cause problems both in the handling of honey for sale and for consumption. Another interference would be linked to the taste, when we highlight the acidity and less sweetness of this pot-honey, and the consumer can often deduce that the product is damaged or not from a good origin. There is little consumer awareness of the benefits and qualities of stingless honey. Many consumers are still unaware of the differences between breeding sites and characteristics of native stingless bees. Still, a large part of these associates the quality of this honey with the honey of Apis Mellifera.

Effects of different hydration treatments on technological, physical, nutritional, and bioactive parameters of lentils / Efectos de diferentes tratamientos de hidratación sobre los parámetros tecnológicos, físicos, nutricionales y bioactivos de las lentejas

ABSTRACT Regular lentil consumption may improve health and prevent certain chronic diseases. Lentils have high antioxidant activity and contain proteins, essential amino acids, fiber, minerals, and bioactive compounds. However, few studies have investigated the physicochemical characteristics of lentils when subjected to various soaking and cooking methods. We aimed to evaluate the effects of different hydration and cooking practices on the hydration coefficient, cooking time, primary metabolism compounds (lipids, proteins, fibers, carbohydrates), energy value, soluble protein, color and texture characteristics, amino acid and mineral profiles, bioactive compounds, antioxidant activity, and antinutritional factors (phytates and tannins) in lentils. Hydration water was preheated to initial temperatures of 25°C or 90°C. Lentils pre-hydrated with water at 90°C needed less cooking time, obtained greater softness, and had less decreases in amino acids, minerals, bioactive compounds, and antioxidant activity.

RESUMEN El consumo regular de lentejas puede mejorar la salud y prevenir ciertas enfermedades crónicas. Las lentejas tienen una alta actividad antioxidante y contienen proteínas, aminoácidos esenciales, fibra, minerales y compuestos bioactivos. Sin embargo, pocos estudios han investigado las características fisicoquímicas de las lentejas sometidas a varios métodos de remojo y cocción. El objetivo de este estudio fue evaluar los efectos de diferentes procesos de cocción e hidratación sobre el coeficiente de hidratación, el tiempo de cocción, los metabolitos primarios (lípidos, proteínas, fibras, carbohidratos), el valor energético, la proteína soluble, color y textura, los perfiles de aminoácidos y minerales, los compuestos bioactivos, la actividad antioxidante y los factores antinutricionales (fitatos y taninos) en la lenteja. El agua de hidratación se precalentó a temperaturas iniciales de 25°C o 90°C. Las lentejas prehidratadas con agua a 90°C necesitaban menos tiempo de cocción y obtuvieron una mayor suavidad, disminuyendo también la pérdida de aminoácidos, minerales, compuestos bioactivos y actividad antioxidante.

Effect of different hydration temperatures on the sensory, nutritional, and instrumental profile of black beans / Efecto de diferentes temperaturas de hidratación en el perfil sensorial, nutricional e instrumental de los frijoles negros

ABSTRACT The objective of this study was to evaluate the effect of temperature using different hydration methods on the sensory profile, nutritional value, instrumental color, hardness, and rupture of the tegument, viscosity, and total soluble solids in the broth of common black beans. The black bean, Guapo Brilhante (Phaseolus vulgaris), was analyzed after treatment with different hydration temperatures. The physico-chemical analysis showed that the treatments did not affect the hydration on protein and fiber content. The evaluation of the sensory profile was performed using the Optimized Descriptive Profile test with 16 evaluators. The evaluators recognized differences in the color, rupture, and viscosity attributes; however, a difference was detected in the hardness only in the sample of cooked beans hydrated at 90°C, which was not consistent with instrumental texturometric analysis. When hydration treatments were conducted the soluble solid content of the broth increased and grains were less hard and chewy. In the optimized descriptive profile, the disposal of the water, it was what differentiated sensorial the samples being that the evaluators perceived colors lighter, and with the lower viscosity of the broth. However, the sensory attributes relating to the instruments on the whole, there was a difference between treatments, and correlations for all variables.

RESUMEN El objetivo de la presente investigación fue evaluar el efecto de diferentes temperaturas de hidratación en el perfil sensorial, valor nutricional, color instrumental, dureza, ruptura del tegumento, viscosidad y sólidos solubles totales en el caldo del frijol negro común. La cultivar "Guapo Brillante", del frijol negro (Phaseolus vulgaris) fue analizada después de desarrollar el tratamiento con diferentes temperaturas de hidratación. El análisis físico-químico mostró que los tratamientos de hidratación no afectaron el contenido de proteína y fibra. La evaluación del perfil sensorial se realizó mediante la prueba del perfil descriptivo optimizado con dieciséis evaluadores. Los evaluadores reconocieron las diferencias de los atributos de color, ruptura y viscosidad. Se detectó diferencia para el atributo "dureza" en la muestra de frijol cocido con el agua de hidratación a 90°C, lo cual no concuerda con el análisis texturométricas. Cuando se realizaron tratamientos de hidratación, los contenidos de sólidos solubles del caldo aumentaron, así como los granos se mostraron más indulgentes en relación con la dureza y la masticabilidad. En el perfil descriptivo optimizado, la eliminación del agua fue lo que diferenció sensorialmente a las muestras, ya que los evaluadores percibieron los colores más claros y con la menor viscosidad del caldo. Sin embargo, relacionando los atributos sensoriales con los instrumentales en la totalidad, se verificó una diferenciación entre los tratamientos, y con correlaciones en todas las variables.

Tratamento das áreas cruentas de perna com retalhos locais / Treatment of open wounds of the leg by using local flaps

INTRODUÇÃO: Até os anos 70, a reparação de perdas de substância na perna representava, quase sempre, um problema de solução muito difícil ou, até, insolúvel. Atualmente, embora ainda constitua um campo para os mais experientes, as áreas cruentas na perna já contam com várias técnicas confiáveis e algumas relativamente simples para sua reparação. Este trabalho visa equacionar condutas reparadoras de feridas de perna, utilizando tecidos locais. MÉTODO: Estudo retrospectivo pela análise de casos de reconstrução de perna com retalhos locais realizados pelos autores. Foram incluídos os retalhos dermoadiposos, fasciocutâneos, fasciossubcutâneos e musculares. RESULTADOS: Foram operados 70 pacientes que possuíam áreas cruentas na perna, em consequência de fratura de tíbia, osteomielite, perda tecidual isquêmica, úlcera crônica e tumoração de pele. Os resultados foram avaliados segundo etiologia, tipo de procedimento cirúrgico e complicações. CONCLUSÕES: A opção do tratamento de áreas cruentas de membros inferiores com retalhos locais é bastante válida. A escolha do retalho vai depender de condições locais da perna e da região anatômica afetada. No terço superior da perna, utilizamos retalhos fasciocutâneos baseados na rede vascular do joelho ou retalho de gastrocnêmio. Já no médio, os principais retalhos foram o solear e o fasciossubcutâneo de panturrilha. E, por fim, no inferior, o principal retalho usado foi o fasciossubcutâneo de panturrilha.

INTRODUCTION: Until the 70s, repairing loss of tissue in the leg was almost always difficult, or even impossible. Currently, only the most experienced surgeons are able to repair open wounds of the leg. Nevertheless, several reliable and simple techniques are currently available. This work aimed to evaluate repair techniques for leg wounds by using local tissues. METHOD: The authors performed a retrospective study of cases of leg reconstruction using local flaps. Dermoadipose, fasciocutaneous, fasciosubcutaneous, and muscle flaps were used. RESULTS: Seventy patients who had open areas in the leg due to tibial fractures, osteomyelitis, ischemic tissue loss, chronic ulcer, or skin tumor underwent surgery. Results were evaluated according to etiology, type of surgical procedure, and complications. CONCLUSIONS: The option of treating open wounds of the lower limbs by using local flaps is very valid. Selection of the flap type depended on local conditions in the leg, and the anatomical region affected. In the upper third of the leg, we used fasciocutaneous flaps, based on the vascular network of the knee, or gastrocnemius flaps. In the middle third of the leg, we used the soleus muscle as the primary flap, and fasciosubcutaneous flaps in the calf region. In the lower third of the leg, a fasciosubcutaneous flap of the calf was primarily used.

Use of local muscle flaps to cover leg bone exposures / Uso de retalhos musculares locais para cobertura de exposições ósseas na perna

Objective: To evaluate the use of the medial gastrocnemius muscle and/or soleus muscle flaps as surgical treatment of the leg bone exposure. Methods: We retrospectively analyzed the medical records of patients undergoing transposition of the medial gastrocnemius and / or soleus for treating exposed bone in the leg, from January 1976 to July 2009, gathering information on epidemiological data, the etiology the lesion, the time between the initial injury and muscle transposition, the muscle used to cover the lesion, the healing evolution of the skin coverage and the function of the gastrocnemius-soleus unit. Results: 53 patients were operated, the ages varying between nine and 84 years (mean age 41); 42 were male and 11 female. The main initial injury was trauma (84.8%), consisting of tibia and / or fibula fracture. The most frequently used muscle was the soleus, in 40 cases (75.5%). The rank of 49 patients (92.5%) was excellent or good outcome, of three (5.6%) as regular and of one (1.9%) as unsatisfactory. Conclusion: the treatment of bone exposure with local muscle flaps (gastrocnemius and/or soleus) enables obtaining satisfactory results in covering of exposed structures, favoring local vascularization and improving the initial injury. It offers the advantage of providing a treatment in only one surgical procedure, an earlier recovery and reduced hospital stay. .

Objetivo: avaliar o uso de retalhos de porção medial do músculo gastrocnêmio e/ou de músculo sóleo como tratamento cirúrgico de exposição óssea da perna. Métodos: foram analisados, retrospectivamente, os prontuários de pacientes submetidos à transposição dos músculos gastrocnêmio medial e/ou sóleo para tratar exposição óssea na perna, no período de janeiro de 1976 a julho de 2009. Foram avaliados, além dos dados epidemiológicos, a etiologia da lesão, o intervalo de tempo decorrido entre a lesão inicial e a transposição muscular, o músculo utilizado para cobrir a lesão, a evolução da cicatrização da cobertura cutânea e a função da unidade gastrocnêmio-sóleo. Resultados: foram operados 53 pacientes, variando a faixa etária entre 09 e 84 anos (média de idade de 41 anos), sendo 42 do sexo masculino e 11 do sexo feminino. A lesão inicial principal foi de origem traumática (84,8%), consistindo de fratura de tíbia e/ou fíbula. O músculo utilizado com maior frequência foi o sóleo em 40 casos (75,5%). Classificou-se 49 pacientes (92,5%) como resultado excelente ou bom, 03 (5,6%) como regular e 01 (1,9%) como insatisfatório. Conclusão: o tratamento da exposição óssea com retalhos musculares locais (gastrocnêmio e ou sóleo) possibilita a obtenção de resultados satisfatórios na cobertura das estruturas expostas, favorecendo a vascularização local e melhora da lesão inicial. Apresenta como vantagens a realização do tratamento em um só tempo cirúrgico, uma recuperação mais precoce e diminuição do tempo de internação. .

Aneurisma de aurícula direita / Aneurysm of the right atrial appendage

Atrial aneurysms involving the free wall or atrial appendage are rare entities in cardiology practice and may be associated with atrial arrhythmias or embolic phenomena. We review the literature and report a case of aneurysm of the right atrial appendage in a young adult, whose diagnosis was established with echocardiography after an episode of paroxysmal atrial flutter