ABSTRACT
Aims: Over 65,000 cholecystectomies are performed each year in The United Kingdom with increasing waiting-list times due to The CoVID-19 pandemic. This study set out to understand The cost to The NHS of complications experienced whilst awaiting cholecystectomy. Method(s): A retrospective cohort study was carried out for all patients who had been awaiting elective cholecystectomy for more than 20 weeks On The 17th September 2021 at a large NHS Foundation Trust. Demographic data was collected at The time of listing. Re-admission data was collected from patient notes. It included clinical history, blood results and imaging investigations. Associated costs were calculated. Result(s): 900 patients included in The study (median age 56 years, 71.7% female). 138 patients (15.3%) re-presented to hospital whilst On The waiting list with complications of gallstone disease. Of these, 51 had more than one presentation to hospital with 18 patients having more than three presentations. This was equivalent to 625 days in hospital, with only 79 same day discharges, and multiple investigations were performed (ultrasound scan = 79;CT scan = 31, MRCp = 47, ERCp = 21). This was estimated to have cost a minimum of 364,917. Assuming an average time for an elective cholecystectomy of 90 mins at a cost of 1,200 per hour, 202 additional cholecystectomies could have been performed. Conclusion(s): This study highlights The enormous potential to reduce patient suffering by increasing The number of elective cholecystectomy lists, and at no overall additional cost to The trust.
ABSTRACT
The aim of the present study was to develop salmon protein-based shelf stable snacks and to improve their storage quality using Solanum nigrum extract. The products were developed by incorporating different levels of salmon protein powder viz. 20% (T-1), 30% (T-2), 40% (T-3), and 0.0% (control). The snacks containing optimum level of protein powder (30%) were incorporated with S. nigrum extract (1.0%) and stored at room temperature (25 +/- 1 degrees C) for 75 days. Incorporation of salmon protein powder significantly increased the protein and fat contents and decreased the carbohydrate content. The snacks containing 30% salmon protein powder showed highest scores for all sensory characteristics. The total phenolic content and DPPH-radical scavenging (% inhibition) of S. nigrum extract was 380 mg GAE/100 g and 79.0, respectively. Addition of S. nigrum extract significantly (P < .05) improved the lipid stability (reduced TBARS and free fatty acids) and microbial quality (total-plate and yeast/moulds), while enhancing the sensory quality of the snacks during storage. Salmon protein powder and S. nigrum can be used for the development of highly nutritive shelf stable snacks with improved lipid oxidative and microbial stability. The immune boosting properties of S. nigrum can be of health importance during this pandemic of SARS-CoV-2.
ABSTRACT
An attempt was made to develop chicken protein-based shelf-stable snacks and to improve their lipid-oxidative and microbial-stability using Solanum nigrum extract. The snacks were developed using different levels of chicken protein-powder viz. 20% (T-1), 30% (T-2), 40% (T-3), and 0.0% (control). Products containing optimum level of protein-powder (40%) and S. nigrum extract (1.0%) were stored for 75 days (25 +/- 1 degrees C). The addition of protein-powder significantly decreased the carbohydrate whereas increased protein and fat contents. Products containing 40% protein-powder showed the highest scores for all sensory attributes. The 1,1 diphenyl-2picrylhydrazyl-radical scavenging and total-phenolic content of S. nigrum extract was 79.0% and 80 mg GAE/g, respectively. The extract significantly reduced the free-fatty acids, thiobarbituric acid reacting substances, and microbial counts while improving the sensory quality of the products during storage. S. nigrum and protein-powder improved the nutritive value and storage stability of the shelf-stable snacks. S. nigrum-based snacks can have health importance during the pandemic of SARS-CoV-2 due to their strong immune-boosting properties. Novelty impact statement Chicken protein-based shelf-stable snacks were developed and Solanum nigrum extract was used to improve their storage quality and functional value. The extract improved the lipid oxidative and microbial stability of the developed products.