Fish Bones as Calcium Source: Bioavailability of Micro and Nano Particles.

The amount of by-products/waste in the fish industry is roughly 50%. Fish bones could be used to produce nanoparticles, which may have potential use in the food industry as a novel calcium source and at the same time, contribute to reduce waste production. The objective of this study was to evaluate the bioavailability of nano-size salmon fish bone particles compared to micro-size salmon fish bone particles, and calcium carbonate. The study was carried out in 21-28-day-old C57BL/6 male mice fed for 21 days with the experimental diets. The groups were as follows: CaCO3 0.5% Ca (CN 0.5); CaCO3 1.0% Ca (CN 1.0); salmon fish bone (SFB) microparticles 0.5% Ca (MP 0.5); SFB microparticles 1.0% Ca (MP 1.0); SFB nanoparticles 0.5% Ca (NP 0.5); and SFB nanoparticles 1.0% Ca (NP 1.0). Calcium bioavailability, defined as the percent calcium in femur showed an increasing trend from CN 0.5 to NP 1.0 group. According to ANCOVA, the greatest Ca content was observed in the NP 1.0 group compared with all groups but NP 0.5. In conclusion, in a murine model, salmon fish bone nanoparticles present higher calcium bioavailability than salmon fish bone microparticles, and both, in turn, have better bioavailability than calcium carbonate.

Valorization of the Salmon Frame as a High-Calcium Ingredient in the Formulation of Nuggets: Evaluation of the Nutritional and Sensory Properties.

In the Chilean population, calcium consumption is deficient. Therefore, several strategies have been implemented to increase calcium intake, such as consuming dairy products and supplements. In this study, an ingredient composed of bone flour (BF) and protein hydrolysate (PH) obtained from salmon frame was used as an innovative source of calcium. The objective was to evaluate the effect of the incorporation of BF and PH in a 1:1 ratio (providing two calcium concentrations to the nuggets, 75 and 125 mg/100 g) on calcium content and sensory attributes of salmon nuggets submitted to baking or shallow frying. Proximal chemical analyses, fatty acid composition, calcium content, and sensory evaluation (acceptability and check-all-that-apply test) were tested in the nuggets. The incorporation of BF/PH (1:1) in both concentrations increased the calcium content of salmon nuggets being higher for the 125 mg/100 g. On the other hand, no negative effects were observed on sensory properties where all samples showed good overall acceptability for baked and fried nuggets. Therefore, the incorporation of BF/PH (1:1) into salmon nuggets enhances the nutritional quality of these products by providing a higher calcium content without significantly affecting their sensory properties.

Enzymatic Hydrolysis of Salmon Frame Proteins Using a Sequential Batch Operational Strategy: An Improvement in Water-Holding Capacity.

The meat industry uses phosphates to improve the water-holding capacity (WHC) of meat products, although excess phosphates can be harmful to human health. In this sense, protein hydrolysates offer an alternative with scientific evidence of improved WHCs. Salmon frames, a byproduct rich in protein, must be processed for recovery. Enzymatic technology allows these proteins to be extracted from muscle, and the sequential batch strategy significantly increases protein nitrogen extraction. This study focused on evaluating the WHC of protein hydrolysates from salmon frames obtained through double- and triple-sequential batches compared to conventional hydrolysis. Hydrolysis was carried out for 3 h at 55 °C with 13 mAU of subtilisin per gram of salmon frames. The WHC of each hydrolysate was measured as the cooking loss using concentrations that varied from 0 to 5% (w/w) in the meat matrix. Compared with those obtained through conventional hydrolysis, the hydrolysates obtained through the strategy of double- and triple-sequence batches demonstrated a 55% and 51% reduction in cooking loss, respectively, when they were applied from 1% by weight in the meat matrix. It is essential to highlight that all hydrolysates had a significantly lower cooking loss (p ≤ 0.05) than that of the positive control (sodium tripolyphosphate [STPP]) at its maximum allowable limit when applied at a concentration of 5% in the meat matrix. These results suggest that the sequential batch strategy represents a promising alternative for further improving the WHC of hydrolysates compared to conventional hydrolysis. It may serve as a viable substitute for polyphosphates.

Application of CO2-Laser Micro-Perforation Technology to Freeze-Drying Whole Strawberry (Fragaria ananassa Duch.): Effect on Primary Drying Time and Fruit Quality.

Freeze-drying (FD) processing preserves foods by combining the most effective traditional technologies. FD conserves the structure, shape, freshness, nutritional/bioactive value, color, and aroma at levels similar to or better than those of refrigerated and frozen foods while delivering the shelf-stable convenience of canned/hot-air-dehydrated foods. The mass transfer rate is the essential factor that can slow down the FD process, resulting in an excessive primary drying time and high energy consumption. The objective of this study was to reduce the FD processing time using CO2 laser technology to improve product competitiveness in the preservation of whole strawberries. The research process consisted of the selection and characterization of fresh strawberries, followed by preparation, pre-treatment, freeze-drying, a primary drying time assessment, and a quality comparison. Experiments were carried out using strawberries without micro-perforation and with five and eight micro-perforations. Quality parameters were determined for fresh, frozen/thawed, and freeze-dried/rehydrated strawberries. It was found that the primary drying time can be significantly reduced by 20% (95% CI) from 26.7 h for non-perforated fruits to 22.3 h when five micro-perforations are made on each strawberry. The quality parameters used to evaluate the strawberries did not show significant differences when comparing frozen/thawed fruits with freeze-dried/rehydrated fruits. The experiments conducted in this study showed that freeze-drying may efficiently compete with freezing technology when processing whole strawberries.

Effect of Adding Bovine Skin Gelatin Hydrolysates on Antioxidant Properties, Texture, and Color in Chicken Meat Processing.

(1) Background: Phosphates are used in the food industry to improve water retention and product quality. However, when consumed in excess, they can be harmful to health. Instead, bovine skin gelatin hydrolysates present health benefits such as being a rejuvenating agent, stimulating collagen production, and improving food quality, in addition to being a source of protein. The effect of the addition of bovine skin gelatin hydrolysates on the texture and color of thermally processed chicken meat (boiled type) and antioxidant activity was evaluated. (2) Methods: Hydrolysates were prepared with subtilisin with the degree of hydrolysis being 6.57 and 13.14%, which were obtained from our previous study. (3) Results: The hydrolysates improved the firmness of the meat matrix compared to the control. Additionally, the hydrolysate with a 13.14% degree of hydrolysis reached the same firmness (p > 0.05) as the commercial ingredient sodium tripolyphosphate at its maximum limit allowed in the food industry when it was applied at 5% (w/w meat) in the meat matrix, improving firmness over the control by 63%. Furthermore, both hydrolysates reached a similar color difference to sodium tripolyphosphate at its maximum allowed limit when applied at a concentration of 2% (w/w meat). Additionally, it was found that these hydrolysates obtained the same antioxidant activity as sodium tripolyphosphate, capturing free radicals at 10%. (4) Conclusion: The findings of this study suggest that bovine skin gelatin hydrolysates can be applied as an ingredient with functional properties, being an alternative to phosphates to improve the quality of meat products.

Effects of 5-ALA mediated photodynamic therapy in oral cancer stem cells.

The aim of the present study was to investigate the effects of PDT using the photosensitizer 5-aminoulevulinic acid (5-ALA) in oral squamous cell carcinoma (OSCC) behavior, mainly regarding its role on the cancer stem cell (CSC) phenotypes and in maintenance of the stem cell properties. Two OSCC cell lines were used and divided in the groups: Control, 5-ALA, LED 6 J/cm2 and PDT. MTT and Neutral red assays were used to access cellular viability, cell migration was evaluated by the wound healing assay. The stem cell phenotype was analyzed by flow cytometry to evaluate the CD44high/ESAhigh, CD44high/ESAlow and CD44low populations, by the clonogenic and tumor sphere formation assays as well as by RT-qPCR. The presence of Protoporphyrin IX in each CSC fraction was evaluated by flow cytometry. The OSCC cell lines showed a significant decrease in cell viability and migration after PDT. The percentage of CD44high/ESAhigh cells decreased after PDT, which was associated with an increase in the CD44low cells and with a functional decrease in the colony and sphere formation capacity. CD44high/ESAhigh cells showed increased PpIX, which contributed for their greater sensitivity to PDT. INV gene increased significantly after PDT, indicating cellular differentiation. Altogether, our results demonstrate that 5-ALA mediated PDT decreases not only the fraction of oral CSC but also their functional capabilities, inducing their differentiation.

Assessing the Enzymatic Hydrolysis of Salmon Frame Proteins through Different By-Product/Water Ratios and pH Regimes.

The enzymatic hydrolysis of fish by-product proteins is traditionally carried out by mixing ground by-products with water. In addition, pH control is used to avoid pH drops. Higher costs are involved due to the use of pH control systems and the consequent energy cost in the drying stage. This work aimed to evaluate the effect of these conditions on the hydrolysis of salmon frame (SF) proteins, including the SF hydrolysis without added water. SF hydrolysis by subtilisin at 50, 75, and 100% SF under different pH regimes were evaluated by released α-amino (α-NH) groups, total nitrogen, degree of hydrolysis, and estimated peptide chain length (PCL) at 55 °C. The concentration of released α-NH groups was higher in the conditions with less added water. However, the nitrogen recovery decreased from 50 to 24% at 50 and 100% SF, respectively. Changing the SF/water ratio had a more significant effect than changing the pH regime. Estimated PCL changed from 5-7 to 7-9 at 50 and 100% SF, respectively. The operating conditions affected the hydrolysis performance and the molecular characteristics of the hydrolysate.

Variable Retort Temperature Profiles (VRTPs) and Retortable Pouches as Tools to Minimize Furan Formation in Thermally Processed Food.

Furan and its derivates are present in a wide range of thermally processed foods and are of significant concern in jarred baby and toddler foods. Furan formation is attributed to chemical reactions between a variety of precursors and a high processing temperature. Also, some kinetic models to represent its formation in different food materials have been studied and could predict the furan formation under simulated operating conditions. Therefore, this review aims to analyze and visualize how thermally processed foods might be improved based on optimal control of processing temperature and package design (e.g., retort pouches) to diminish furan formation and maximize quality retention. Many strategies have been studied and applied to reduce furan levels. However, an interesting approach that has not been explored is the thermal process design based on optimum variable retort temperature profiles (VRTPs) and the use of retortable pouches considering the microstructural changes of food along the process. The target of process optimization would be developed by minimizing the microstructural damage of the food product. It could be possible to reduce the furan level and simultaneously preserve the nutritional value through process optimization.

Bovine skin gelatin hydrolysates as potential substitutes for polyphosphates: The role of degree of hydrolysis and pH on water-holding capacity.

The effects of adding bovine skin gelatin hydrolysate obtained with subtilisin, on water-holding capacity (WHC), in a thermally processed chicken meat model, were investigated. Hydrolysates with different degrees of hydrolysis (DH) (6.57%, 13.14%, and 26.28%) were prepared. The results showed that all the tested hydrolysates improved water retention in the meat matrix. The hydrolysate with 26.28% DH showed similar behavior throughout the full range of concentrations [0% to 5% w/w] compared to that of the positive control (sodium tripolyphosphate [STPP]). In addition, the other hydrolysates [6.57% DH and 13.14% DH at 3% and 2.5% w/w concentrations, respectively] showed behaviors that coincided with that of STPP at its maximum limit allowed. A correlation was observed between the WHC and the pH of the meat samples treated with each hydrolysate or STPP. In addition, it was found that the WHC of the hydrolysates was due to increases in pH and the specific effects of the hydrolysate beyond the typical effects of pH and ionic strength in meat systems. The solubility of all hydrolysates was high (>90%). In conclusion, bovine skin gelatin hydrolysates could serve as an alternative to polyphosphates to improve water retention and the functional properties of thermally processed meat products. PRACTICAL APPLICATION: This study investigated the effects of adding bovine skin gelatin hydrolysate obtained with subtilisin on water-holding capacity (WHC) in a thermally processed chicken meat model. It was found that the hydrolysis of bovine skin gelatin with subtilisin can replace chemical products harmful to health, such as STPP, in terms of water-holding capacity. Therefore, bovine skin gelatin hydrolysate can be used as an ingredient in the formulation of thermally processed meat products.

Freeze-Drying of Blueberries: Effects of Carbon Dioxide (CO2) Laser Perforation as Skin Pretreatment to Improve Mass Transfer, Primary Drying Time, and Quality.

Freeze-dried berry fruits are generally consumed as they are, whole and without peeling or cutting, as the conservation of their original shape and appearance is often desired for the final product. However, usually, berries are naturally wrapped by an outer skin that imparts a barrier to vapor flow during freeze-drying, causing berry busting. Photo-sequence, experimental, and theoretical methodologies were applied to evaluate the application of CO2 laser microperforations to blueberry skin. Under the same set of freeze-drying conditions, blueberries with and without perforations were processed. The results showed that the primary drying time was significantly reduced from 17 ± 0.9 h for nontreated berries to 13 ± 2.0 h when nine microperforations per berry fruit were made. Concomitantly, the quality was also significantly improved, as the percentage of nonbusted blueberries at the end of the process increased from an average of 47% to 86%. From a phenomenological perspective, the analysis of the mass transfer resistance of nontreated fruits, in agreement with reported studies, showed a Type II curvature, with a sharp decrease at low time, followed by a linear increase. In contrast, blueberries with nine perforations depicted a Type III regime, with a saturation curvature toward the time axis. It was demonstrated that CO2-laser microperforation has high potential as a skin pretreatment for the freeze-drying of blueberries.

Fibroma condromixoide nasal / Chondromyxoid fibroma of the nasal bone

Introdução: Fibroma condromixoide é um tumor cartilaginoso raro benigno que geralmente ocorre nos ossos longos raramente acometendo a região sinusal. Clinicamente e histologicamente é um diagnóstico difícil para que possa ser confundido com lesão maligna. Objetivo: Apresentar um caso de fibroma condromixoide nasal e discutir sua apresentação. Relato do Caso: Trata-se de um caso um paciente masculino de 48 anos de idade com diagnóstico de fibroma condromixoide dos cornetos nasais com destruição local e extensão para seio etmoidal. Comentários Finais: A ressecção cirúrgica completa deste tipo de lesão é extremamente importante para o controle a longo prazo da doença devido seu alto grau de recorrência.

Introduction: Chondromyxoid fibroma is a rare benign tumor that usually occurs in the long bones and rarely affects the sinonasal region. Both clinically and histologically, it is a difficult diagnosis and can be confused with malignant lesions. Objective: To present a case of chondromyxoid fibroma of the nasal bone and discuss its presentation. Case Report: A 48-year-old man with diagnosis of chondromyxoid fibroma of the nasal turbinates with local destruction and extension into the ethmoidal sinus. Final Comments: The complete surgical excision of this type of lesion is extremely important for long term control of the disease due to its high recurrence.

Amiloidose nasal localizada / Localized nasopharyngeal amyloidosis

Introdução: A amiloidose é uma doença benigna de depósito podendo ser sistêmica ou localizada. É rara quando localizada em cabeça e pescoço. Objetivo: Apresentar o caso de um paciente com amiloidose nasal localizada e discutir sua apresentação. Relato do Caso: Paciente masculino branco de 46 anos de idade com rinorreia, plenitude aural e epistaxes de repetição cujo diagnóstico de amiloidose foi realizado através de biópsia da lesão nasal. Os achados clínicos e radiológicos, bem como o manejo da doença primária são discutidos. Comentários Finais: Na ausência de doença sistêmica, a amiloidose nasal deve ser tratada de forma conservadora.

Introduction: The amyloidosis is a benign deposit disease and may be systemic or localized. It's uncommon when localized in the head and neck. Objective: To present the case of a patient with localized nasopharyngeal amyloidosis and discuss its presentation. Case Report: Male, white, 46-year-old patient with rhinorrhea, aural plenitude and recurrent epistaxis whose amyloidosis diagnosis was carried out through nasal lesion biopsy. The clinical and radiological findings, as well as the primary disease management are discussed. Final Comments: In the absence of a systemic disease, the nasal amyloidosis must be treated in a conservative manner.

Comportamento do hemograma em pacientes com spticemia / Hemogram behavior in patients with septicemia

Foram realizados hemogramas completos em 19 pacientes com septicemia comprovada mediante o encontro do agente etiológico, a partir de hemoculturas. Os resultados mostraram que a leucometria, em cerca de 53% dos casos, manteve-se inalterada. Entretanto, o desvio à esquerda ocorreu num percentual mais elevado (63%), inclusive nos pacientes em que a leucometria estava normal. As alteraçöes estruturais dos leucócitos foram de achado constante, especialmente neutrófilos com granulaçöes tóxicas e vacuolizaçöes, linfócitos atípicos e, ainda, neutrófilos hipersegmentados. A maioria dos casos apresentou neutrófilos com granulaçöes tóxicas e vacuolizaçöes, simultaneamente. A série vermelha mostrou-se alterada na grande maioria dos casos (89%), cujos valores encontrados foram abaixo daqueles considerados normais. A policromasia e a anisocitose foram as alteraçöes eritrocitárias mais freqüentes. As plaquetas mantiveram-se numericamente normais em cerca de 69% dos pacientes, sendo que a trombocitose e a trombocitopenia foram observadas em 21% e 11% respectivamente