ABSTRACT
En el mundo existe una epidemia creciente de enfermedades crónicas no transmisibles (ECNT). Esta epidemia está relacionada con cambios de los hábitos alimentarios y con modos de vida poco saludables. Las ECNT se encuentran también entre las principales causas de mortalidad en Venezuela. En el país la campaña 5 al día está siendo impulsada por la Universidad Central de Venezuela (UCV) y viene sumando voluntades desde el año 2006, apoyada en otras instituciones y sectores de la sociedad para concienciar a la población acerca de la necesidad de aumentar el consumo de frutas y hortalizas (F-H) en su dieta diaria para mantener y llevar una vida saludable. En este trabajo se presentan algunas estrategias seguidas para impulsar la campaña en el país, aprovechando importantes oportunidades ofrecidas por el marco legal vigente que han permitido acciones en el ámbito comunitario. Se han logrado igualmente apoyos desde el área de responsabilidad social con empresas sensibilizadas. Se continúan los esfuerzos dirigidos a divulgar el tema trabajando en el logro de un número grande de aliados de diversos sectores nacionales(AU)
There is a growing epidemic of chronic non-communicable diseases (NCD) related to changes in eating habits and unhealthy lifestyles. Chronic diseases are also among the leading causes of mortality in Venezuela. The 5aday initiative is being promoted in the country since year 2006 by the Universidad Central de Venezuela (UCV). The UCV has sociocultubeen trying to disseminate the campaign and get support from other institutions and sectors of society interested in increasing awareness of the health benefits associated to consumption of fruits and vegetables, as well as a of physical activity. This paper presents some strategies employed to promote the campaign in the country, taking advantage of opportunities offered by the existing legal framework that have enabled actions at community level. There has been also support from the area of social responsibility of companies. Efforts continue trying to increase adherence of partners from other national sectors(AU)
Subject(s)
Humans , Male , Female , Child , Health Promotion/methods , Health Promotion , Fruit/standards , Vegetables , 24439 , Feeding Behavior , Food and Nutrition Education , Health Promotion/standards , Health Promotion/trends , Venezuela/epidemiology , Nutrition SurveysABSTRACT
Alginate- (2% w/v) or gellan-based (0.5%) edible films, containing glycerol (0.6% to 2.0%), N-acetylcysteine (1%), and/or ascorbic acid (1%) and citric acid (1%), were formulated and used to coat fresh-cut apple and papaya cylinders. Water vapor permeability (WVP) was significantly higher (P < 0.05) in alginate films (0.30 to 0.31 x 10(-9) g m/Pa s m2) than in the gellan ones (0.26 to 0.27 x 10(-9) g m/Pa s m2). Addition of 0.025% (w/v) sunflower oil decreased WVP of gellan films (0.20 to 0.22 x 10(-9) g m/Pa s m2). Water solubility of gellan and alginate films at 25 degrees C (0.47 to 0.59 and 0.74 to 0.79, respectively) and their swelling ratios (2.3 to 2.6 and 1.6 to 2.0, respectively) indicate their potential for coating high moisture fresh-cut fruits. Fresh-cut apple and papaya cylinders were successfully coated with 2% (w/v) alginate or gellan film-forming solutions containing viable bifidobacteria. WVP in alginate (6.31 and 5.52 x 10(-9) g m/Pa s m2) or gellan (3.65 and 4.89 x 10(-9) g m/Pa s m2) probiotic coatings of papaya and apple, respectively, were higher than in the corresponding cast films. The gellan coatings and films exhibited better water vapor properties in comparison with the alginate coatings. Values > 10(6) CFU/g B. lactis Bb-12 were maintained for 10 d during refrigerated storage of fresh-cut fruits, demonstrating the feasibility of alginate- and gellan-based edible coatings to carry and support viable probiotics on fresh-cut fruit.
Subject(s)
Alginates/pharmacology , Anti-Bacterial Agents/pharmacology , Food Preservation/methods , Fruit/microbiology , Polysaccharides, Bacterial/pharmacology , Probiotics , Acetylcysteine , Alginates/administration & dosage , Anti-Bacterial Agents/administration & dosage , Ascorbic Acid , Bifidobacterium/growth & development , Carica , Citric Acid , Feasibility Studies , Food Handling/methods , Glucuronic Acid/administration & dosage , Glucuronic Acid/pharmacology , Glycerol , Hexuronic Acids/administration & dosage , Hexuronic Acids/pharmacology , Malus , Permeability , Plant Oils , Polysaccharides, Bacterial/administration & dosage , Refrigeration , Solubility , Sunflower Oil , Surface Properties , Volatilization , WaterABSTRACT
In order to design a minimal process for cantaloupe, the water activity of the fruit was reduced until 0.976 through vacuum osmotic dehydration and the optimum combination of microbial preservatives (100 ppm sodium sulfite, 600 ppm potassium sorbate, 0.5% L-ascorbic acid and 1% citric acid), that contributed to minimize (p < 0.05), the content of aerobic mesophilic bacteria, molds and yeast, was determined through a 2k multifactorial design. In the second experimental stage, the conditions previously mentioned were tested together with the application of fruit's blanching (98 degrees C/3 min) with saturated steam and product storage in three different modified atmospheres (6% O2-6% CO2, 5% O2-10% CO2 and atmospheric air). In such sense, the application of microbial preservatives together with fruit's blanching and atmospheric air in high barrier packages (30 mu nylon) contributed to extent the shelf life of the cantaloupe minimally processed during 14 days on the basis of aerobic mesophilic bacteria, psychrotrophic bacteria, acid lactic bacteria, enterobacteria, molds, yeast and the sensory attributes color, odour, taste and texture.
