COVID-19 cases, hospitalizations, outpatients, and deaths in Mexico by ethnicity and state-level income.

INTRODUCTION: Mexico is one of the countries that is most affected by mortality due to COVID-19. Once infected, the indigenous population living in the lower-income states had worse outcomes. Our objectives were to analyze outcomes by ethnic group, and determine the association between state-level income and the incidence, hospitalizations, outpatients, and death rates per 100,000 population. METHODOLOGY: We analyzed 1,037,567 confirmed COVID-positive cases from February 29 to November 13, 2020 recorded in the Mexican COVID-19 cases database. Sociodemographic characteristics, comorbidities, and outcomes were analyzed. Data was allocated according to the state where the patients were treated. Statistical association between age-adjusted incidence and death rates with state-level GDP per capita (as a measure of income), were ascertained using Spearman correlations. Kruskal-Wallis tests examine the association of cumulative incidence, hospitalizations, outpatients, and death rates, with income quartiles. When significant, a follow-up analysis (Mann-Whitney) was conducted. RESULTS: Respective cumulative incidence rates and death rates were: 900.3 (non-indigenous) and 94.4 (indigenous), and 87.1 (non-indigenous) and 13.9 (indigenous). Spearman correlation coefficients of income with age-standardized incidence and death rates were 0.657 and 0.607 (p < 0.001 for both). Kruskal-Wallis H-Values indicate significant median differences by income in total population rates: cumulative incidence 13.47 (p < 0.01), hospitalizations 11.67 (p < 0.01), outpatients 12.86 (p < 0.01), and deaths 8.92 (p < 0.05). CONCLUSIONS: Cumulative incidence, hospitalizations, outpatients, and mortality rates presented a reversed socioeconomic status health gradient in Mexico. Less adverse outcomes were observed in the lowest-income states compared to higher-income states.

Development of gelatin/carboxymethylcellulose active films containing Hass avocado peel extract and their application as a packaging for the preservation of berries.

This study aimed to evaluate the effect of incorporating different concentrations (0, 200, 300, and 400 mg L-1) of avocado peel extracts (EE-AP) on the physicochemical properties and antifungal activity of gelatin-carboxymethylcellulose (Gel-CMC) films and their applicability in berry preservation. The results showed that incorporating EE-AP was compatible with the Gel-CMC film and enhanced the mechanical properties without affecting the integrity and thermal properties. The 200 mg L-1 of EE-AP concentration on films offered the best barrier properties against water vapor (2.90 × 10-11 g m-1 s-1 Pa-1). FTIR identified the intramolecular and intermolecular interactions between the functional groups of biopolymers and the EE-AP. The results obtained revealed that EE-AP incorporation into gelatin-carboxymethylcellulose films significantly decreased the moisture content (from 12.48 to 11.02%) and solubility (from 40.13 to 35.39%) of the films. All films incorporated with EE-AP showed higher colorimetric parameters and opacity than the control film (p < 0.05). The DPPH radical scavenging ability of the Gel-CMC films was increased from 24.16 to 41.12, 57.21, and 63.47%, as the extract concentration increased. Active films presented excellent ultraviolet-visible light barrier properties. The antioxidant pigments (flavonoids and chlorophylls) were estimated spectrophotometrically through absorbance. In vitro tests indicated high effectiveness to inhibit the growth of Rhizopus stolonifer and Aspergillus niger. A preservation study indicated the absence of fungal development in berries over six days of storage. In conclusion, gelatin-carboxymethylcellulose films with EE-AP represent a potential option for active packaging and can preserve fresh fruit.

Tapioca starch-galactomannan systems: Comparative studies of rheological and textural properties.

Rheological properties of tapioca starch-galactomannan mixtures at different concentrations (0, 0.3, 0.6 and 1.0%, w/w) of guar gum, tara gum and locust bean gum were investigated in visco-analysis, steady and dynamic shear and textural analysis. Galactomannans may influence the pasting temperature and other pasting parameters, the viscosity and pseudoplasticity of the blend systems increased as time-dependence and thixotropy decreased. This can be explained by the phase separation of systems where the galactomannans were placed in the continuous phase and the volume fraction of starch granules increased its concentration in the disperse phase. The addition of guar gum and tara gum could accelerate the formation of new structures and increase the degree of structural recovery until a 50% more than the starch gel pastes. The apparent viscosity (ηa) and dynamic moduli (G' and G″) of the mixed pastes increased with the addition of galactomannans. Changes in textural properties were significant. The gel hardness, gel strength and adhesiveness of gel pastes were higher in the starch-tara gum and starch-locust bean gum systems than in the starch-guar gum system in gum concentrations values of 0.3 and 0.6% w/w. Overall, addition of galactomannans affected the rheological and textural properties of tapioca starch.

Starch-guar gum extrudates: microstructure, physicochemical properties and in-vitro digestion.

Starch-guar gum mixtures were obtained by extrusion using a three-variable Box-Behnken statistic design. Morphology, expansion index, viscosity, crystallinity and digestion in vitro of the extruded samples were analyzed through response surface methodology (RSM). The extrusion temperature and the moisture content were the factors that significantly affected the physicochemical properties of the samples. Starch-guar gum samples showed expansion index and viscosity up to 1.55 and 1400mPas, respectively. The crystallinity of the samples was modified by adding guar gum to the extrudates, showing correlation between long-range order (X-ray diffraction) and short-range order (FTIR spectroscopy). Guar induced microstructural changes and its role in gelatinization-melting processes was significant. The rate of glucose release decreased from 0.47 to 0.43mM/min when the extrusion temperature decreased. However, adding guar gum to starch had no significant effect on glucose release. Overall, the extrusion temperature and the moisture content were the factors that significantly affected the physicochemical properties of the extruded samples.