ABSTRACT
Extrahepatic portal vein thrombosis (EHPVO) is an uncommon cause of portal hypertension. In the long term, patients may develop portal cavernoma cholangiopathy (PCC). Up to 30%-40% of patients with EHPVO may not have shuntable veins and are often difficult to manage surgically. Interventional treatment including portal vein recanalisation-trans jugular intrahepatic portosystemic shunt (PVRecan-TIPS) has been used for patients with EHPVO. However, PV reconstruction-trans jugular intrahepatic portosystemic shunt (PVRecon-TIPS) and portal vein stenting are novel techniques for managing such patients with EHPVO with non-shuntable venous anatomy. In contrast to PVRecan-TIPS, PV reconstruction-TIPS (PVRecon-TIPS) is performed through intrahepatic collaterals. Here we present six cases of PCC who presented with recurrent acute variceal bleeding (AVB) and or refractory biliary stricture. They did not have any shuntable veins. PVRecon-TIPS was performed for five patients whilst PV stenting was done in one. Amongst the six patients, one died of sepsis whilst one who developed hyponatremia and hepatic encephalopathy was salvaged with conservative management. Following the procedure, they were started on anti-coagulation. Decompression of cavernoma was documented in all other patients. Biliary changes improved completely in 40% of patients.
ABSTRACT
Fats contribute majorly to food flavour, mouthfeel, palatability, texture, and aroma. Though solid fats are used for food formulation due to the processing benefits over oils, their negative health effects should not be overlooked. Oleogelation is thus used to transform liquid oil into a gel which function like fats and provide the nutritional benefits of oils. Additionally, only food-grade gelators convert the oils into solid-like, self-standing, three-dimensional gel networks. Rice bran wax, candelilla wax, carnauba wax, and sunflower wax are mainly used plant waxes for formulating oleogels as a result of their low cost, availability, and excellent gelling ability. A comprehensive information about the wax based oleogels, their characteristics and applications is needed. The present review discusses the effect of different plant-based waxes on the properties of the oleogel formed. The article provides information on how the physical and chemical properties of waxes impact the oleogel properties such as oil binding capacity, critical concentration, rheological, thermal, textural, morphological, and oxidative stability. Moreover, the current and potential applications of oleogels in the food sector have also been covered this article.
ABSTRACT
The present study focused on the effect of different drying temperatures (40, 50, 60 and 70 °C) and combination of pre-treatments: potassium metabisulphite (KMS), potassium metabisulphite + Citric acid + blanching (KCB)] on functional, thermo-pasting and antioxidant properties of elephant foot yam (EFY) powder. Drying temperature and pretreatment reduces the water and oil absorption capacity, and the highest values were 2.34 g/g and 1.19 g/g for drying at 40 °C for the untreated sample, respectively. KMS pretreatment enhanced the bulk density, foaming capacity, emulsion capacity, and emulsion stability with an increase in drying temperature. Pasting temperature and viscosity decreased with an increase in drying temperature, and the maximum was observed at 40 °C for KMS pretreatment. Blanching increases the gelatinization temperature resulting in higher mid-and end-temperatures for KCB pretreatment. The antioxidant properties decreased with an increase in the drying temperature and were found to be minimal in the case of KCB treated samples.
