Bisphenol A (BPA), an endocrine disruptor present mostly in polycarbonate plastics and epoxy resins, can migrate into food and beverages, resulting in human exposure. This study aimed to develop and validate an improved liquid chromatography-tandem mass spectroscopy (LC-MS/MS) method for measuring BPA levels in urine, applying this method for BPA exposure evaluation in a Brazilian cohort, along with BPA hair levels. Samples from 100 volunteers were collected. Urine samples were extracted using an automated solid-phase extraction procedure. The assay had a 6.5-min run time, a linear range of 0.10-25 ng mL-1, precision of 3.8-18.1%, and accuracy of 96.6-103.4%. BPA was detected in all tested urine samples (median 0.86 ng mL-1). In hair, 47% of samples had detectable BPA concentrations (median 4.8 ng g-1). No correlation was found between BPA levels in urine and hair. All levels were below the safety threshold, indicating minimal risk for the studied population, with higher urinary BPA linked to canned product consumption and higher hair levels to a healthier diet.

Abstract Introduction. Hardness measurement of cooked beans in Costa Rica is conducted using a sensory method and without a standardized instrumental method. Objective. To determine a potential instrumental method for the measuring hardness in whole cooked beans, based on a hardness analysis of two brands of canned beans marketed in Costa Rica. Materials and methods. The study was conducted at the Chemistry Laboratory of Food Technology Department at the Universidad de Costa Rica, San José, Costa Rica, from November 2019 to April 2020. Measuring of hardness were performed by placing five beans in an adjustable cell texture analyzer with a cylindrical probe (50 mm) at a compression speed of 1 mm/s, until reaching 75 % bean compression. The results of these measurements were analyzed using a 2x2 factorial treatment design, where the experimental factors were brand and container size. The levels in each factor were considered as brand: A and B, and container size: 420 g and 823 g. The required number of repetitions was then estimated to ensure a test power of 90 %. Results. Significant differences were found in the brand factor, but not in the container size factor. Power analysis results indicated that, with a 90 % power, 16 repetitions of the texture analysis are necessary. Conclusion. The specific processing of each company influences the final texture of the cooked bean. The developed methodology enables instrumental analysis of bean hardness with a 90 % test power and a number of 16 replicates.

Resumen Introducción. La medición de la dureza del frijol cocido en Costa Rica se realiza con un método sensorial y sin un método instrumental estandarizado. Objetivo. Determinar un posible método instrumental para la medición de dureza en frijol entero cocido, con base en un análisis de dureza de dos marcas de frijoles enlatados comercializados en Costa Rica. Materiales y métodos. El estudio se realizó en el Laboratorio de Química de la Escuela de Tecnología de Alimentos de la Universidad de Costa Rica, San José, Costa Rica, entre noviembre de 2019 y abril de 2020. Las mediciones de dureza se realizaron colocando cinco frijoles en un texturómetro de celda ajustable con una sonda cilíndrica (50 mm) a una velocidad de compresión de 1 mm/s, hasta alcanzar una compresión del 75 % del frijol. Los resultados de dichas mediciones se analizaron con un diseño de tratamientos factorial 2x2, donde los factores experimentales fueron la marca y el tamaño del envase. Los niveles en cada factor se consideraron como marca: A y B, y tamaño: 420 y 823 g. Luego se estimó la cantidad de repeticiones requeridas para asegurar una potencia de la prueba del 90 %. Resultados. Se encontraron diferencias significativas en el factor de marca, no así en el factor de tamaño de envase. Los resultados de potencia mostraron que con una potencia del 90 % es necesario realizar dieciséis repeticiones del análisis de textura. Conclusiones. El procesamiento específico de cada empresa influye en la textura final del frijol cocido. La metodología desarrollada permite llevar a cabo un análisis instrumental de la dureza del frijol con una potencia de la prueba del 90 % y un número de repeticiones de dieciséis.

Abstract The canned Amazon River prawn with sauce (tucupi and jambu) was thermally prepared (121 ºC) at three different times (T1: 15 T2: 20 and T3: 25 minutes) in glass bottles. The product obtained 20.86% crude protein, with good acceptance by consumers (global acceptance >7) measured through centesimal and sensory analysis of the hedonic scale. Increased exposure caused obvious changes in the sensorial characteristics of the product, which were not evidenced by consumers in the sensorial analysis, and for this reason, texture profile analysis (TPA) and color (CIELAB) were carried out, in addition to analyses of concentration of Total Volatile Basic Nitrogen (TVB-N), hydrogen potential (pH) and microbiological performed during 12 months, in addition to yield and weight loss by cooking. The sensory analysis did not show a significant difference between the treatments, however, the yield reduced with the application of heat, with the best yield being in treatment T1 (58.76 ± 0.49 a). The centesimal analysis showed excellent values of protein content of 20.86% and lipid content of 0.33%. The treatments followed the variation in color and texture according to the application of heat, mainly concerning the increase in the b* value (10.84 ± 0.70 to 13.50±0.24) and reduction in cohesiveness (0.56 ± 0.05 to 0.50 ± 0.04), gumminess (368.81± 109.23 to 262.09 ± 63.78 g) and chewiness (999.30 ± 356.92 to 633.71 ± 221.56 g). Despite this, the product proved to be safe during the analyzed period without the development of the remaining bacteria, even with an increase in pH (4.2 to 5.9) and TVB-N (20.22 to 28.46 mg/100 g), despite this, there was no development of the bacteria analyzed, proving to be a product suitable for industrial implementation. tucupi jambu 121 (12 ºC T (T1 1 T2 2 T3 minutes bottles 2086 86 20.86 global >7 7 scale reason TPA (TPA CIELAB (CIELAB out TVBN, TVBN TVB N , (TVB-N) (pH months cooking however heat 58.76 5876 58 76 (58.7 049 0 49 0.4 a. . a) 033 33 0.33% b 10.84 1084 10 84 (10.8 070 70 0.7 13.50±0.24 1350024 13 50 24 0.56 056 56 (0.5 005 05 0.0 050 0.5 0.04, 004 0.04 04 0.04) 368.81± 36881 368 81 (368.81 10923 109 23 109.2 26209 262 09 262.0 6378 63 78 63.7 g 999.30 99930 999 30 (999.3 35692 356 92 356.9 63371 633 71 633.7 22156 221 221.5 g. 4.2 42 4 (4. 5.9 59 5 9 20.22 2022 22 (20.2 2846 28 46 28.4 mg100 mg 100 mg/10 g, implementation (1 (T 208 8 20.8 > (TVB-N 58.7 587 (58. 0. 03 3 0.33 10.8 108 (10. 07 13.50±0.2 135002 (0. 00 368.81 3688 36 (368.8 1092 109. 2620 26 262. 637 6 63. 999.3 9993 99 (999. 3569 35 356. 6337 633. 2215 221. 4. (4 5. 20.2 202 (20. 284 28. mg10 mg/1 ( 20. 58. (58 0.3 10. (10 13.50±0. 13500 (0 368.8 (368. 999. (999 (20 mg1 mg/ (5 13.50±0 1350 368. (368 (99 (2 13.50± 135 (36 (9 13.50 (3 13.5 13.

ABSTRACT Objective Analyze the impact of the pandemic period on the healthy living, nutrition and anxiety states of university academic personnel. Methods Cross-sectional study with a probabilistic sample of 507 academic personnel from Bursa Uludag University, Bursa, Türkiye. Changes in consumption amounts of food and beverages and lifestyle were determined through a prepared questionnaire, and anxiety states were determined through the Beck Anxiety Inventory. Statistical analyses of the study were performed with IBM®SPSS® 23.0 program. The Pearson Chi-square test, Yates correction, and Fisher’s exact test were used to compare variables. Results During the pandemic, the rate of eating and the use of additional vitamins and minerals were significantly higher in women (p=0.03, p<0.001, respectively). In the pandemic period, male participants consumed more fish than women (p=0.037), and women consumed more coffee than men during this period (p=0.004). Compared to the pre-pandemic period, those who regularly eat breakfast have increased, while those who regularly eat lunch and dinner have decreased. It was determined that as the BAI score increased, the sleep duration gradually decreased (p=0.001), and the consumption of canned food and the use of takeaway food increased (p=0.011, p=0.001, respectively). It was stated that the weight of the participants increased, except for those with minimal anxiety. Conclusion It was found that most of the participants tended to consume more food during the pandemic period. It was observed that the rate of those who gained weight during the pandemic was higher. Despite this, it has been determined that healthier choices are made as the consumption of some food increases. The level of anxiety was found to be more positive than in some similar studies. Education level may have a partial effect on choosing healthy food and coping with anxiety. living Crosssectional Cross sectional 50 University Türkiye questionnaire Inventory IBMSPSS IBM SPSS IBM®SPSS 230 23 0 23. program Chisquare Chi square correction Fishers Fisher s variables p=0.03, p003 p 03 (p=0.03 p0001 001 p<0.001 respectively. respectively . respectively) p=0.037, p0037 p=0.037 , 037 (p=0.037) p=0.004. p0004 p=0.004 004 (p=0.004) prepandemic pre p=0.001 (p=0.001) p=0.011, p0011 011 (p=0.011 increases studies 5 2 p=0.03 p00 (p=0.0 p000 00 p<0.00 (p=0.037 p=0.00 (p=0.004 (p=0.001 p=0.011 p001 01 (p=0.01 p=0.0 p0 (p=0. p<0.0 (p=0.00 p=0.01 p=0. (p=0 p<0. p=0 (p= p<0 p= (p p<

RESUMO Objetivo Analisar o impacto do período pandêmico na vida saudável, na nutrição e nos estados de ansiedade do pessoal acadêmico universitário. Métodos Estudo transversal com amostra probabilística de 507 acadêmicos da Bursa Uludag University, Turquia. As alterações nas quantidades de consumo de alimentos e bebidas, e no estilo de vida foram determinadas através de um questionário elaborado, e os estados de ansiedade foram determinados através do Inventário de Ansiedade de Beck. As análises estatísticas do estudo foram realizadas no programa IBM®SPSS® 23.0. O teste Qui-quadrado de Pearson, correção de Yates e o teste exato de Fisher foram utilizados para comparação das variáveis. Resultados Durante a pandemia, a taxa de alimentação e o uso de vitaminas e minerais adicionais foram significativamente maiores nas mulheres (p=0.03, p<0.001, respectivamente). Durante o período pandêmico, os participantes do sexo masculino consumiram mais peixe do que as mulheres (p=0.037), e as mulheres consumiram mais café do que os homens durante esse período (p=0.004). Em comparação com o período pré-pandemia, o número de pessoas que tomam regularmente o café da manhã aumentou, enquanto o número de pessoas que almoçam e jantam regularmente diminuiu. Foi determinado que à medida que o escore BAI aumentava, a duração do sono diminuía gradativamente (p=0.001), o consumo de alimentos enlatados e o uso de alimentos para viagem aumentavam (p=0.011, p=0.001, respectivamente). Afirmou-se que o peso dos participantes aumentou, exceto aqueles com ansiedade mínima. Conclusão Verificou-se que a maioria dos participantes tendeu a consumir mais alimentos durante o período pandêmico. Observou-se que o índice de quem engordou durante a pandemia foi maior. Apesar disso, constatou-se que escolhas mais saudáveis são feitas à medida que aumenta o consumo de alguns alimentos. O nível de ansiedade foi considerado mais positivo do que alguns estudos semelhantes. O nível de escolaridade pode ter um efeito parcial na escolha de alimentos saudáveis e no enfrentamento da ansiedade. saudável universitário 50 University Turquia bebidas elaborado Beck IBMSPSS IBM SPSS IBM®SPSS 230 23 0 23.0 Quiquadrado Qui quadrado Pearson variáveis p=0.03, p003 p 03 (p=0.03 p0001 001 p<0.001 respectivamente. respectivamente . respectivamente) p=0.037, p0037 p=0.037 , 037 (p=0.037) p=0.004. p0004 p=0.004 004 (p=0.004) prépandemia, prépandemia pré pré-pandemia aumentou diminuiu aumentava p=0.001 (p=0.001) p=0.011, p0011 011 (p=0.011 Afirmouse Afirmou se mínima Verificouse Verificou Observouse Observou maior disso constatouse constatou semelhantes 5 2 23. p=0.03 p00 (p=0.0 p000 00 p<0.00 (p=0.037 p=0.00 (p=0.004 (p=0.001 p=0.011 p001 01 (p=0.01 p=0.0 p0 (p=0. p<0.0 (p=0.00 p=0.01 p=0. (p=0 p<0. p=0 (p= p<0 p= (p p<

Resumen. El mercurio (Hg) se incorpora principalmente en los seres humanos a través del consumo de alimentos contaminados. Se midió el Hg y se estimó el metilmercurio (MeHg) en moluscos enlatados que se venden en el noroeste de México para evaluar el riesgo para la salud de los consumidores. Se consideraron 5 tipos de moluscos: ostiones, almejas, pulpos, mejillones y calamares. La concentración de Hg en los mejillones fue significativamente (P < 0.05) más baja que la de los otros bivalvos (ostras y almejas) y cefalópodos (calamares y pulpos). La concentración promedio de Hg en los bivalvos (0.013 mg·kg-1) fue significativamente (P < 0.05) menor que la de los cefalópodos (0.018 mg·kg-1). Las concentraciones estimadas de MeHg también fueron menores en los bivalvos que en los cefalópodos. De acuerdo con nuestros resultados, no existe riesgo relacionado con el consumo de moluscos enlatados en el noroeste de México. La secuencia de las concentraciones de Hg fue pulpos > calamares = almejas > ostiones > mejillones. Las concentraciones de Hg y MeHg en los moluscos evaluados en este estudio estaban por debajo de los límites máximos permitidos para el consumo humano en México.

Abstract. Mercury (Hg) is mainly incorporated into humans through the consumption of contaminated foods. Mercury was measured and the methyl-Hg (MeHg) concentration was estimated in canned mollusks sold in northwestern Mexico to assess the health risk to consumers. Five mollusk types were considered: oysters, clams, octopuses, mussels, and squids. The Hg concentration of mussels was significantly (P < 0.05) lower than those of the other bivalves (oysters and clams) and cephalopods (squids and octopuses). The average Hg concentration in bivalves (0.013 mg·kg-1) was significantly (P < 0.05) lower than that of cephalopods (0.018 mg·kg-1). The estimated MeHg concentrations were also lower in bivalves than in cephalopods. Based on our results, no health risk is associated with the consumption of canned mollusks that are sold in northwestern Mexico. The Hg and MeHg concentrations followed the order of octopuses > squids = clams > oysters > mussels. The Hg and MeHg concentrations in the mollusks evaluated in this study were below the maximum permissible limits for human consumption in Mexico.

Resumen Ante la necesidad de satisfacer la demanda de consumo de pescado, la conserva de pescado nativo se plantea como una alternativa de mercado, pero es necesario determinar los aspectos nutricionales de este producto. El objetivo de este trabajo fue caracterizar el perfil lipídico y evaluar la calidad nutricional de matrinxã conservada en aceite vegetal y comparar estos resultados con sardinas de agua dulce, obtenidas en el mismo tipo de procesamiento y enlatamiento. La especie Matrinxã tuvo mayor contenido de proteína que las sardinas, pero las sardinas presentaron mayores niveles de humedad, lípidos y minerales totales. El ácido graso predominante en las muestras de pescado en conserva fue el ácido linoleico, seguido del ácido oleico y el ácido palmítico. En cuanto a la calidad nutricional, matrinxã mostró mayores índices de aterogenicidad y trombogenicidad y menores valores de las relaciones: ácidos grasos hipocolesterolémicos y hipercolesterolémicos; ratio de ácidos poliinsaturados/saturados y omega 6/omega 3 en relación con las sardinas. En vista de los resultados, se puede afirmar que Matrinxã, desde el punto de vista nutricional, se presenta como una buena alternativa para la industria de conservas de pescado.

Abstract Given the need to satisfy the demand for fish consumption, canned native fish has emerged as a market alternative, but it is necessary to determine the nutritional aspects of this product. The aim of this study was to characterise the lipid profile and evaluate the nutritional quality of matrinxã preserved in vegetable oil and compare these results with freshwater sardines obtained from the same type of processing and canning. Matrinxã species had higher protein content than sardines, but sardines had higher levels of moisture, lipids and total minerals. The predominant fatty acid in the canned fish samples was linoleic acid, followed by oleic acid and palmitic acid. In terms of nutritional quality, matrinxã showed higher indices of atherogenicity and thrombogenicity and lower values of the following ratios: hypocholesterolemic and hypercholesterolemic fatty acids; polyunsaturated/saturated and omega 6/omega 3 ratio in relation to sardines. In view of the results, it can be affirmed that Matrinxã, from a nutritional point of view, presents itself as a good alternative for the canned fish industry.

RESUMEN Puno es la primera región productora de truchas arcoíris en el Perú. El estudio tuvo como objetivo estudiar la factibilidad de dar valor agregado a la trucha. Se consideró el análisis de costos y la viabilidad financiera de la producción de seis tipos de conservas de trucha en escabeche. Los filetes fueron obtenidos de truchas alimentadas con tres alimentos comerciales (Salmofood(r), Naltech(r) y Tomasino(r)) y las conservas tuvieron dos presentaciones (lata vs. vidrio). Los costos de producción se calcularon mediante un registro documentado de datos a precios de mercado. Se aplicó la teoría general de costos de producción y mediante la herramienta financiera de flujo de caja se hallaron los indicadores de rentabilidad. El valor actual neto financiero (VANf) fue positivo para las seis presentaciones. La tasa interna de retorno (TIR), tanto para la conserva de lata (34.5, 37.5 y 42.8%) como para la conserva en vidrio (34.7, 38.2 y 44.3%) fue mayor al costo de oportunidad del capital (COK) y en ambos casos la ratio beneficio-costo (B/C) fue similar y mayor a uno (1.05, 1.06 y 1.07) para los tres alimentos comerciales, respectivamente. El periodo de recuperación del capital estuvo entre 5 y 6 años para los dos tipos de conservas. En conclusión, el proyecto de elaboración de conservas de trucha en escabeche es rentable y, por tanto, es recomendable su inversión para contribuir con la sostenibilidad de la producción y mejorar los ingresos de los productores de la región.

ABSTRACT Puno is the first rainbow trout producing region in Peru. The objective of the study was to study the feasibility of giving added value to trout. The cost analysis and financial viability of the production of six types of canned pickled trout preserves were considered. The fillets were obtained from trout fed with three commercial foods (Salmofood(r), Naltech(r) and Tomasino(r)) and the preserves had two presentations (can vs glass). The production costs were calculated through a documented record of data at market prices. The general theory of production costs was applied and through the cash flow financial tool the profitability indicators were found. The financial net present value (NPVf) was positive for all six presentations. The internal rate of return (IRR), both for canning (34.5, 37.5 and 42.8%) and for glass canning (34.7, 38.2 and 44.3%) was higher than the opportunity cost of capital (COK) and in both cases, the benefit-cost ratio (B/C) was similar and greater than one (1.05, 1.06 and 1.07) for the three commercial foods, respectively. The capital recovery period was between 5 and 6 years for the two types of preserves. In conclusion, the pickled trout canning project is profitable and, therefore, its investment is recommended to contribute to the sustainability of production and improve the income of producers in the region.

Resumen El agua de cocción de garbanzos (aquafaba) se está investigando ampliamente como sustituto del huevo debido a sus excelentes propiedades funcionales que varían por diversas razones, incluidas las condiciones de procesamiento empleadas durante el enlatado. Hay poca información sobre el comportamiento de tales propiedades en aquafaba obtenida de garbanzos naturales (no enlatados). Por esta razón, el objetivo de este trabajo fue estudiar el efecto de las condiciones de operación sobre la capacidad de formación (FC) y la estabilidad (FS) de espuma de aquafaba a partir de garbanzos naturales. Se evaluaron diferentes rangos de tiempo y temperatura de cocción y relación garbanzo/agua. Los resultados se compararon con la FC y FS de clara de huevo y aquafaba enlatada. Se encontró que una relación garbanzo:agua de 1:2, temperatura de cocción de 98 ± 2 °C y tiempo de cocción de 60 min, generan aquafaba con FC y FS de 370 ± 14.14 % y 82.78 ± 3.1 %, respectivamente. El aquafaba obtenida presentó FC y FS inferiores a la clara de huevo y FC inferior y FS similar que la aquafaba enlatada. La obtención de aquafaba para su uso en la industria alimentaria, se alinea con los esfuerzos actuales de valorización de desperdicios alimentarios.

Abstract Chickpea cooking water (aquafaba) is currently being widely investigated as an egg substitute due to its excellent functional properties, which can vary for various reasons, including processing conditions employed during canning. There is little information regarding the behavior of such properties in aquafaba obtained from natural chickpeas (not canned). For this reason, the objective of this paper was to study the effect of operational conditions on foam capacity (FC) and stability (FS) of aquafaba from natural chickpeas. Different ranges of cooking time, temperature, and chickpea to water ratio were evaluated. The results were compared with the FC and FS of egg white and canned aquafaba. It was found that a chickpea to water ratio of 1:2, cooking temperature of 98 ± 2 °C and cooking time of 60 min, generated aquafaba with a FC and FS of 370 ± 14.14 % and 82.78 ± 3.1 %, respectively. The obtained aquafaba presented a lower FC and FS than egg white and lower FC and similar FS than canned aquafaba. Obtaining aquafaba for use in the food industry is aligned with current efforts to recover food waste.

Resumen Los despojos blancos provenientes del ganado vacuno son materias primas secundarias que podrían ser transformadas por la agroindustria. El rumen y el retículo son valorados en la gastronomía peruana, especialmente en la preparación de platos típicos que incorporan Capsicum baccatum como ingrediente fundamental. El objetivo de este trabajo fue evaluar las propiedades organolépticas y nutricionales en conservas de filete de mondongo de res, utilizando salsa de ají amarillo al 1% (F1), 2% (F2) y 3% (F3) p/p; para la obtención de los enlatados se mezcló la salsa y los demás ingredientes que luego se esterilizaron y una vez obtenidos los productos se realizó el análisis proximal y las pruebas de preferencia y aceptación de escala hedónica. Al finalizar, la información obtenida se procesó utilizando estadística paramétrica y no paramétrica, donde se reportaron contenidos de proteínas entre 21,23 y 21,65%, lípidos entre 8,65 y 13,76%, minerales entre 2,10 y 2,33 %, carbohidratos entre 1,88 y 2,10 % y humedad entre 61,03 y 65,25 % y no se observaron diferencias significativas en el contenido proteico, cenizas y carbohidratos (valor p > 0,05), contrario al caso de las grasas (valor p < 0,05). La evaluación sensorial demostró que no existe una diferencia significativa entre las formulaciones F1 y F3 para los descriptores de olor y sabor; por otro lado, la formulación F3 obtuvo la mayor aceptabilidad general y porcentaje de preferencia (47,50 %). Se concluye que el producto tiene calidad sensorial y bromatológica para el consumo humano.

Abstract White offal from cattle is a secondary raw material that could be transformed by agroindustry. The rumen and reticulum are valued in Peruvian gastronomy in the preparation of typical dishes that incorporate Capsicum baccatum as a fundamental ingredient. The objective was to evaluate the organoleptic and nutritional properties of canned beef tripe fillet using yellow chili sauce at 1% (F1), 2% (F2), and 3% (F3) w/w. To obtain the canned products, the sauce and other ingredients were mixed and then sterilized. Once the products were obtained, the proximal analysis and preference and acceptance tests of the hedonic scale were carried out. The information obtained was processed using parametric and non-parametric statistics. Protein contents between 21,23 and 21,65%, lipids between 8,65 and 13,76%, minerals between 2,10 and 2,33%, carbohydrates between 1,88 and 2,10%, and moisture between 61,03 and 65,25% were reported; no significant differences were observed in protein, ash and carbohydrate contents (p-value > 0,05), contrary to the case of fats (p-value < 0,05). The sensory evaluation showed that there was no significant difference between formulations F1 and F3, for the odor and flavor descriptors. On the other hand, formulation F3 obtained the highest overall acceptability and percentage of preference (47,50%). It is concluded that the product has the sensory and bromatological quality for human consumption.

Abstract Blighia sapida, commonly known as the ackee, is a member of the Sapindaceae family. The tree is native to the forests of West Africa and was brought to the Caribbean and later Florida, where it is cultivated as an orchard crop in some areas. Arilli of the fruit are processed to make canned ackee in brine whereas the seeds, raphe and pods are discarded. Physiochemical studies were conducted on extracts of the seed. Qualitative analysis detected the presence of phenolics and reducing sugars. Aqueous extracts of the seeds (ASE) exhibited free radical scavenging activity and had an inhibitory concentration of 2.59 mg/mL. Gas chromatography mass spectrometry led to the identification of several metabolites including amino acids and fatty acids. Hypoglycin B was isolated utilizing ion exchange chromatography. Fourier transform infrared spectroscopy of hypoglycin B detected a band resonating at 3070 cm−1 which may be attributed to the methylenecyclopropane moiety of hypoglycin B. The seeds had a lipid content of 5.72 ± 0.25 % (w/w). The ackee seed oil (ASO) had a saponification value of 152.07 ± 37 and a carotenoid content of 23.7 ± 1.8 mg/kg. The ackee seeds are a source of bioactive components.

RESUMO Objetivo. Estimar o teor de ácidos graxos trans de produção industrial e ácidos graxos saturados em produtos alimentícios consumidos no sistema alimentar jamaicano. Métodos. Trezentos e oito gêneros alimentícios amplamente consumidos foram selecionados para análise, com base em seu potencial para conter ácidos graxos trans. As amostras foram coletadas em supermercados, lojas de conveniência e restaurantes de fast-food. Foram utilizados métodos oficiais para análise de ácidos graxos, à base de cromatografia gasosa. Os resultados foram expressos em gramas por gordura total e por amostra de alimento. Resultados. Verificou-se que o teor de gordura total excedeu os limites do Serviço Nacional de Saúde do Reino Unido (NHS) em 27,3% (n = 84/308) das amostras de alimentos. Cerca de um terço (33,8%; n = 104/308) dos alimentos comumente consumidos na Jamaica continham níveis variados de ácidos graxos trans de produção industrial, enquanto 7,8% excediam o limite de 2% de gordura total recomendado pela Organização Pan-Americana da Saúde. Ácidos graxos trans de produção industrial foram encontrados em diferentes categorias de alimentos, como carnes enlatadas, pães e doces, óleos de cozinha, condimentos, cereais matinais, sobremesas, laticínios, pastas, salgadinhos e confeitos. As subcategorias “óleos de coco” e “hambúrgueres” apresentaram o maior teor médio. As categorias “alimentos enlatados”, “alimentos infantis” e “massas” não continham gordura trans. Ácidos graxos saturados foram encontrados em quase todos os alimentos. Cabe notar que 32,5% (n = 100/308) dos alimentos tinham teor de gordura saturada superior ao limite preconizado pelo NHS (5 g por 100 g de alimento). A maioria dos alimentos com alto teor de ácidos graxos trans de produção industrial também continha alto teor de gorduras saturadas. Conclusões. Os produtos alimentícios na Jamaica contêm níveis variados de gorduras, excedendo as recomendações que apoiam o consumo saudável. Mais esforços de exploração e reformulação são necessários para garantir que a qualidade nutricional dos alimentos seja melhorada.

RESUMEN Objetivo. Calcular los niveles de ácidos grasos trans y grasas saturadas producidos industrialmente en alimentos del sistema alimentario de Jamaica. Métodos. Se seleccionó un total de 308 alimentos de consumo común para su análisis en función de la posibilidad de que contuvieran ácidos grasos trans. Se recolectaron muestras de supermercados, tiendas de víveres y restaurantes de comida rápida. Para el análisis de las grasas, se utilizaron métodos oficiales de cromatografía de gases. Se expresaron los resultados en gramos por muestra de alimento y grasa total. Resultados. Se concluyó que la grasa total excedía los límites del Servicio Nacional de Salud del Reino Unido (NHS, por su sigla en inglés) en el 27,3% (n = 84/308) de las muestras de alimentos. Alrededor de un tercio (33,8%; n = 104/308) de los alimentos de consumo común en Jamaica contenían niveles variables de grasas trans producidas industrialmente, mientras que el 7,8% excedía el límite de 2% de grasa total de la Organización Panamericana de la Salud. Se encontraron grasas trans producidas industrialmente en categorías de alimentos como carnes enlatadas, productos de repostería, aceites de cocina, condimentos, cereales para el desayuno, postres, lácteos, untables, bocadillos o snacks y dulces. Las subcategorías aceite de coco y hamburguesas mostraron el contenido medio más elevado. Las categorías alimentos enlatados, alimentos infantiles y pasta no presentaron grasas trans. Se encontraron grasas saturadas en casi todos los alimentos. Es importante destacar que el 32,5% (n = 100/308) de los alimentos mostraron concentraciones de grasas saturadas superiores al límite del NHS (5 g por cada 100 g de producto). La mayoría de los alimentos con niveles elevados de ácidos grasos trans producidos industrialmente también contenían altos niveles de grasas saturadas. Conclusiones. Los productos alimentarios en Jamaica contienen niveles variables de grasas que excedieron las recomendaciones relativas a un consumo saludable. Es necesario incrementar los esfuerzos de exploración y reformulación para garantizar una mejora de las cualidades nutricionales.

ABSTRACT Objective. To estimate industrially produced trans and saturated fatty acid levels in foods within the Jamaican food system. Methods. A total of 308 commonly consumed foods were selected for analysis based on their potential to contain trans fatty acids. Samples were collected from supermarkets, convenience stores, and fast-food restaurants. Official methods of gas chromatography for the analysis of fats were used. The results were expressed as grams of fatty acid per 100 g of food sample and percentage of total fatty acids. Results. Total fat was found to exceed United Kingdom National Health Service (NHS) limits in 27.3% (n = 84/308) of food samples. About one-third (33.8%; n = 104/308) of commonly consumed foods in Jamaica contained varying levels of industrially produced trans fatty acids, while 7.8% exceeded the Pan American Health Organization limit of 2% of total fat. Industrially produced trans fatty acids were found in food categories such as canned meats, baked goods, cooking oils, condiments, breakfast cereals, desserts, dairy, spreads, snacks, and confectionery. The subcategories coconut oils and burgers had the highest mean content. Canned food, infant food, and pasta categories had no trans fat present. Saturated fats were found in almost all foods. Importantly, 32.5% (n = 100/308) of the foods had saturated fat concentrations higher than the NHS limit of 5 g per 100 g of food. Most of the food items with high levels of industrially produced trans fatty acids also contained high levels of saturated fats. Conclusions. Food products in Jamaica contain varying levels of fats that exceeded recommendations which support healthy consumption. Further exploration and reformulation efforts are needed to ensure that nutritional qualities are improved.

RESUMEN Fundamentos: El mercurio (Hg) es un metal tóxico cuya principal fuente de exposición en humanos es la dieta, principalmente el consumo de pescado. Para reducir la exposición al Hg se han establecido unos niveles máximos permitidos en productos de pesca. El objetivo del presente trabajo fue describir las concentraciones de mercurio total (THg) y metilmercurio (MeHg) en las especies de pescado dispuestas para el consumo en la Comunitat Valenciana, así como los factores asociados a dichas concentraciones y su evolución en el período 2011-2017. Métodos: Se realizó un estudio descriptivo, retrospectivo, de los niveles de Hg en muestras de pescado y de su evolución temporal, tanto en general como por grupos de pescado. Los datos proceden del Programa de Vigilancia Sanitaria de Alimentos de la Generalitat Valenciana. Se construyeron modelos de regresión lineal multivariantes para evaluar la asociación del año de muestreo, el grupo de pescado y el origen del mismo con las concentraciones de THg (n=560) y MeHg (n=206). Se evaluó la tendencia anual media de los niveles de THg y MeHg a lo largo del período. Resultados: La mediana para THg fue de 0,20 mg/kg, y de 0,14 mg/kg para MeHg. El pez espada/emperador fue el grupo de pescado que presentó niveles más altos, seguido del atún/bonito frescos y del atún en lata. La tendencia global de los niveles de THg fue descendente ajustando por el peso anual de las muestras de pez espada/emperador. Al analizar la tendencia en pez espada/emperador se observó una disminución del 7% en promedio por año. Conclusiones: La evolución temporal de los niveles de THg en pescado en la Comunitat Valenciana en el período 2011-2017 presenta una tendencia global descendente cuando se ajusta por el peso relativo de pez/espada emperador sobre el total de muestras para cada año. Además, al estudiar los niveles de THg en este grupo se observa una tendencia decreciente.

ABSTRACT Background: Mercury (Hg) is a toxic metal, and dietary exposure is the main one in humans, especially fish consumption. In order to reduce Hg exposure, maximum levels in fish products have been established. We aimed to describe total mercury (THg) and methylmercury (MeHg) concentrations in fish species consumed in Comunitat Valenciana, as well as factors associated and their tendency during the period 2011-2017. Methods: A retrospective descriptive study of Hg levels in fish meat samples in Comunitat Valenciana between 2011 and 2017 and their temporal trend was carried out, both in general and by fish groups. Data comes from Generalitat Valenciana's Health Surveillance of Food Program. We created multivariate linear regression models to evaluate the association between sampling year, fish group and origin and THg (n=560) / MeHg (n=206) concentrations. The average annual trend of THg and MeHg levels throughout the period was evaluated. Results: The median was 0.20 mg/kg for THg and 0.14 mg/kg for MeHg. Swordfish, fresh tuna/albacore and canned tuna, in that order, showed the highest concentrations. Global tendency of THg levels was descending when adjusting by swordfish annual percentage. When we analized the tendency in swordfish, we observed a 7% decrease on average per year. Conclusions: Global temporal trend of THg levels in fish in Comunitat Valenciana during the period 2011-2017 is descending after adjusting by the relative weight of swordfish over the total number of samples by year. We observe a descending tendency when studied by species (swordfish).

Resumen Antecedentes: El conflicto entre humanos y zarigüeyas (Didelphis marsupialis) se ha acrecentado en las últimas décadas debido, principalmente, a la pérdida de hábitats naturales y mediado por los hábitos generalistas y oportunistas de las zarigüeyas. Una posible alternativa de solución a este conflicto es desalentar la presencia de zarigüeyas en áreas habitadas por humanos, sin afectar el bienestar de ninguna de las dos partes. Objetivo: Desarrollar un dispositivo artesanal de olor y probarlo con tres sustancias químicas de manera separada (citronela, amoniaco, y creolina) probando su efectividad para ahuyentar a las zarigüeyas. Métodos: Inicialmente cebamos con frutas o sardinas enlatadas para atraer las zarigüeyas locales en un parque natural urbano (n=2 sitios) y una reserva forestal peri-urbana (n=4 sitios), ambas en el Municipio de Envigado, Departamento de Antioquia, Colombia. Posteriormente, instalamos el dispositivo con uno de los tres químicos en cada sitio durante dos semanas. El test se repitió con los tres químicos en todos los sitios. El número de zarigüeyas/noche se registró diariamente usando cámaras-trampa con cebo, y con cebo+químico. Resultados: El amoníaco y la creolina se asociaron con un menor número de visitas de zarigüeya/noche. Por otro lado, cuando se adicionó citronela, el número de visitas no disminuyó. Adicionalmente, el número de zarigüeyas/noche registradas en el parque urbano fue mayor con respecto a la reserva forestal peri-urbana. Conclusión: El amoniaco y la creolina tienen efecto ahuyentador de zarigüeyas. Sugerimos evaluar su efecto en ambientes de conflicto real humanos-zarigüeyas, tomando precauciones durante su manipulación dadas sus propiedades irritantes, corrosivas e inflamables.

Abstract Background: The human-opossum (Didelphis marsupialis) conflict has increased during the last decades mainly due to natural habitat loss, and mediated by generalist and opportunistic habits of opossums. A potential solution to reduce this conflict is to discourage the presence of opossums in human settlements without affecting the welfare of either part. Objective: To develop an artisanal odor device and test three chemical substances (citronella, ammonia, and creolin) for their separate effectiveness to drive away opossums. Methods: We first attracted local opossums using fruits or canned sardines as bait in an urban natural park (n=2 sites) and a peri-urban forest reserve (n=4 sites), both located in the Municipality of Envigado, Province of Antioquia, Colombia. Then we installed odor devices containing one of the three chemicals on each site and let them there during two weeks. The test was repeated with each of the chemicals in all sites. The number of opossum visits per night was recorded daily using camera-traps with bait and bait+chemical. Results: We found that ammonia and creolin were associated to fewer opossum visits per night. Citronella did not reduce the presence of opossums. In addition, the number of opossums/per night was higher in the urban park compared with the forest reserve. Conclusion: We suggest to further test the repellent effect of ammonia and creolin on real human-opossum conflict scenarios; however, caution is warranted given their irritant, flammable, and corrosive properties.

Resumo Antecedentes: O conflito humano-gambá (Didelphis marsupialis) tem aumentado durante as últimas décadas devido principalmente à perda do habitat natural e tem sido mediado pelos hábitos generalistas e oportunistas do gambá. uma solução potencial para reduzir esse conflito é desencorajar a presença de gambás em assentamentos humanos sem afetar o bem-estar de ambas as partes. Objetivo: Desenvolver um dispositivo artesanal de odor com três diferentes produtos químicos: citronela, amônia e creolina, e testamos sua eficácia para afastar gambás. Métodos: Inicialmente atraímos gambás locais usando frutas ou sardinhas em lata como isca em duas áreas, um parque natural urbano (n=2 locais) e uma reserva florestal periurbana (n=4 locais), ambos em Envigado, Antioquia, Colômbia. Posteriormente, instalamos o dispositivo de odor usando um dos três produtos químicos em cada local durante duas semanas. O ciclo foi repetido com todos os três produtos químicos em todos os locais. O número de gambás/noite foi registrado diariamente usando câmera-armadilhas com isca e isca+produto químico. Resultados: Verificamos que a amônia e a creolina estiveram associadas ao menor número de gambás/noite, mesmo quando os locais ainda estavam iscados, e que a citronela não diminuiu a presença de gambás/noite quando adicionada aos locais iscados. Além disso, o número de gambás/noite foi maior no parque urbano em relação à reserva florestal. Conclusão: Sugerimos avaliar o efeito repelente da amônia e da creolina em cenários reais de conflito entre humanos e gambás; no entanto, deve-se ter cuidado devido às suas propriedades irritantes, inflamáveis e corrosivas.

Resumen La gestión de la seguridad alimentaria y nutricional es uno de los elementos prioritarios dentro de la agenda de gobierno en Cuba, según se indica en el Plan Nacional de Desarrollo Económico y Social hasta 2030 y la Ley 148/2022 de Soberanía Alimentaria y Seguridad Alimentaria y Nutricional. Esta precisa de la participación multiactoral, multisectorial, interdisciplinaria, liderada por el gobierno. En este empeño, resulta esencial fortalecer las capacidades de los actores locales para gestionar, en un contexto de descentralización, el conjunto de políticas públicas, estrategias, programas y proyectos que dan contenido a la gestión del desarrollo local. En este sentido, la investigación va encaminada a diseñar una cadena de valor territorial de productos agroecológicos en la Finca "Tierra Brava" en el municipio Los Palacios, que contribuya al autoabastecimiento municipal a partir del incremento de la oferta de conservas de frutas, vegetales y condimentos, sobre la base de la articulación público-privada, el encadenamiento en función del cierre de ciclo productivo, la gestión del conocimiento y la innovación y la trasferencia tecnológica. Los métodos teóricos utilizados fueron el histórico-lógico, sistémico e hipotético-deductivo, y como empíricos, la observación y el análisis documental. A partir de su implementación, se lograron impactos relacionados con el incremento de las capacidades productivas agrícolas, aumento del rendimiento de sus parcelas y de la diversidad de productos, el uso de fuentes renovables de energía, la aplicación de prácticas agroecológicas, generación de empleo para mujeres y jóvenes, mejores condiciones y capacidades de un punto de venta de productos frescos procesados y congelados.

Abstract The management of food and nutritional security is one of the priority elements within the government agenda in Cuba, as indicated in the National Economic and Social Development Plan until 2030 and Law 148/2022 on Food Sovereignty and Food and Nutritional Security. This requires multi-actoral, multi-sectoral, interdisciplinary participation, led by the government. In this endeavor, it is essential to strengthen the capacities of local actors to manage, in a context of decentralization, the set of public policies, strategies, programs and projects that give content to the management of local development. In this sense, the research is aimed at designing a territorial value chain of agroecological products in the "Tierra Brava" farm in the municipality of Los Palacios, which contributes to municipal self-sufficiency by increasing the supply of canned fruits, vegetables and condiments, on the basis of public-private articulation, linkage in terms of closing the production cycle, knowledge management and innovation and technology transfer. The theoretical methods used were historical-logical, systemic and hypothetical-deductive, and as empirical ones, observation and the documentary analysis. From their implementation, impacts were achieved related to the increase of agricultural productive capacities, increase in the yield of their plots and the diversity of products, the use of renewable energy sources, the application of agroecological practices, generation of employment for women and young people, better conditions and capacities of a point of sale of fresh processed and frozen products.

Resumo A gestão da segurança alimentar e nutricional é um dos elementos prioritários da agenda governamental em Cuba, tal como indicado no Plano Nacional de Desenvolvimento Económico e Social até 2030 e na Lei 148/2022 sobre Soberania Alimentar e Segurança Alimentar e Nutricional. Isto requer uma participação multi-atoral, multisetorial e interdisciplinar, liderada pelo governo. Neste esforço, é essencial reforçar as capacidades dos atores locais para gerir, num contexto de descentralização, o conjunto de políticas, estratégias, programas e projetos públicos que dão conteúdo à gestão do desenvolvimento local. Neste sentido, a investigação visa conceber uma cadeia de valor territorial de produtos agroecológicos na fazenda "Tierra Brava" no município de Los Palacios, que contribui para a autossuficiência municipal ao aumentar a oferta de conservas de fruta, vegetais e condimentos, com base na articulação público-privada, ligações em termos de encerramento do ciclo de produção, gestão do conhecimento e inovação e transferência de tecnologia. Os métodos utilizados foram históricos-lógicos, sistémicos e hipotético-dedutivos, e os métodos empíricos utilizados foram a observação e a análise documental. A partir da sua implementação, foram alcançados impactos relacionados com o aumento das capacidades produtivas agrícolas, aumento do rendimento das suas parcelas e da diversidade de produtos, utilização de fontes de energia renováveis, aplicação de práticas agroecológicas, geração de emprego para mulheres e jovens, melhores condições e capacidades de um ponto de venda de produtos frescos transformados e congelados.

ABSTRACT Foods from marine origin are known to have a high content of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), two polyunsaturated fatty acids from the n-3 family with essential roles in the human organism. Canned fish, including tuna, is one of the main formats to consume marine foods in Chile. In this work, samples of canned tuna in water and in oil available in supermarkets of Santiago de Chile were analysed to elucidate their fatty acid composition and to estimate several indexes of nutritional quality related to the lipid fraction of such foods. The amounts of EPA+DHA ranged between 184 and 310 mg/100 g and between 110 and 336 mg/100 g for canned tuna in water and oil, respectively. DHA was the most abundant fatty acid in canned tuna in water, whereas linolenic acid (an n-6 fatty acid) was found to be the most abundant in canned tuna in oil. The Fish Lipid Quality (FLQ) and atherogenic index (AI) reached higher values in canned tuna in water than in canned tuna in oil, whereas the ratio hypocholesterolemic/hypercholesterolemic fatty acids (HH) was higher in canned tuna in oil. The thrombogenic index (TI) was generally higher for canned tuna in oil.

RESUMEN Los alimentos de origen marino se caracterizan en general por su alto contenido en ácidos eicosapentaenoico (EPA) y docosahexaenoico (DHA), dos ácidos grasos poliinsaturados de la familia n-3 con funciones esenciales en el organismo humano. En Chile, las conservas de pescado, entre ellas el atún enlatado, son una de las formas principales de consumo de alimentos del mar. En este trabajo se analizaron los perfiles de ácidos grasos y se estimaron varios índices de calidad nutricional de distintas conservas de lomos de atún en agua y en aceite vegetal disponibles en supermercados de Santiago de Chile. Las cantidades de EPA+DHA encontradas oscilaron entre 184 y 310 mg/100 g y entre 110 y 336 mg/100 g en las conservas de atún en agua y en aceite, respectivamente. El ácido graso más abundante en las conservas de atún en agua fue el DHA, mientras que en las conservas en aceite fue el ácido linoleico, perteneciente a la familia n-6. Los índices de calidad lipídica del pescado (FLQ) y aterogénico (IA) fueron más altos en las conservas de atún en agua que en las de atún en aceite, mientras que la relación ácidos grasos hipocolesterolémicos/hipercolesterolémicos (HH) presentó valores mayores en el atún enlatado en aceite. El índice trombogénico (IT) fue en general más alto en las conservas de atún en aceite.