Brazil is home to a rich biodiversity of native edible fruits renowned for their health-promoting compounds and flavors. Among these, Eugenia uniflora L. (Brazilian pitanga) is particularly notable. The fruit varies in color from yellow to purple and is prized for its intense aroma and versatile taste profile. However, information about the compounds responsible for their nutritional and sensory potential is still limited. This study analyzed volatile compounds and metabolites in yellow, red and purple pitanga fruits (Eugenia uniflora) at various ripening stages, exploiting a metabolomics approach. Yellow pitanga had 30 volatile compounds, with esters (40%), terpenes (26.67%) and aldehydes (16.67%) constituting 83.34% of identified volatile compounds. Red pitanga featured 26 volatile compounds, primarily terpenes and esters (each 30.77%) and aldehydes (15.38%), making up 76.92%. Purple pitanga contained 39 volatile compounds, with terpenes and esters (each 35.90%) and aldehydes (17.95%), totaling 89.75% of identified volatile compounds. Across all pitanga types, 124 metabolites were identified, including saturated fatty acids (17.74%), terpenes (17.74%) and sugars (16.93%), constituting 52.41% of identified metabolites. Future studies should provide nutritional information, consumption methods and industrial applications for pitanga fruits, focusing on sensory analysis, health benefits, preservation and breeding to enhance bioactive compounds and flavor. healthpromoting promoting flavors these L Brazilian notable profile However limited stages approach 3 40%, 40 40% , (40%) 26.67% 2667 67 (26.67% 16.67% 1667 16 (16.67% 8334 83 34 83.34 2 each 30.77% 3077 77 15.38%, 1538 15.38% 15 38 (15.38%) 7692 76 92 76.92% 35.90% 3590 35 90 17.95%, 1795 17.95% 17 95 (17.95%) 8975 89 75 89.75 types 12 17.74%, 1774 17.74% 74 (17.74% 16.93%, 1693 16.93% 93 (16.93%) 5241 52 41 52.41 analysis benefits flavor 4 (40% 26.67 266 6 (26.67 16.67 166 1 (16.67 833 8 83.3 30.77 307 7 153 15.38 (15.38% 769 9 76.92 35.90 359 179 17.95 (17.95% 897 89.7 177 17.74 (17.74 169 16.93 (16.93% 524 5 52.4 (40 26.6 (26.6 16.6 (16.6 83. 30.7 15.3 (15.38 76.9 35.9 17.9 (17.95 89. 17.7 (17.7 16.9 (16.93 52. (4 26. (26. 16. (16. 30. 15. (15.3 76. 35. 17. (17.9 (17. (16.9 ( (26 (16 (15. (17 (2 (1 (15

ABSTRACT: To improve the nutritional and functional quality of agro-industrial waste, his study established a ternary mixture of flours made from pineapple, acerola, and passion fruit waste using the simplex-centroid design, as well as to evaluate their effects on the physicochemical and sensory characteristics of edible ice cream. Using mixture planning, nine ternary flour components were applied to edible ice cream formulations to evaluate acceptance scores for taste, texture, and overall impression attributes, as well as physicochemical parameters (pH, acidity, soluble solids, and color parameters) and microbiological parameters (thermotolerant coliforms at 45 ºC, Enterobacteriaceae and Salmonella). The simplex-centroid design demonstrated that the cubic model best predicts the results for the analyzed sensory attributes. The response surface graphs indicated the area of greatest acceptance in the formulations with the maximum percentage established for the flour with acerola waste. The highest level of acceptability was given to the ternary mixture of 60%, 30%, and 10% pineapple, passion fruit, and acerola flours, respectively. The results indicated that sorbet enriched with flour composed of the ternary mixture is a product with the potential for exploitation, as well as contributing to the reduction of environmental impacts generated by the large and improper disposal of agro-industrial fruit processing residues in the ecosystem. ABSTRACT agroindustrial agro industrial pineapple simplexcentroid simplex centroid planning taste texture attributes pH, pH (pH acidity solids thermotolerant 4 ºC Salmonella. Salmonella . Salmonella) 60 60% 30 30% 10 respectively exploitation ecosystem 6 3 1

RESUMO: Visando a qualidade nutricional e funcional dos resíduos agroindustriais, o estudo teve como objetivo estabelecer a mistura ternária de farinhas elaboradas com resíduos de abacaxi, acerola e maracujá utilizando o delineamento simplex-centroide, assim como avaliar seus efeitos nas características físico-químicas e sensoriais em gelados comestíveis. Com o planejamento de misturas, nove componentes ternários das farinhas foram aplicados em formulações de gelados comestíveis para avaliação dos escores de aceitação para os atributos sabor, textura e impressão global, bem como os parâmetros físico-químicos (pH, acidez, sólidos solúveis e parâmetros de cor) e microbiológicos (coliformes termotolerantes a 45 ºC, Enterobacteriaceae e Salmonella). O delineamento simplex-centroide demonstrou que o modelo cúbico melhor prediz os resultados para os atributos sensoriais analisados. Os gráficos de superfície de resposta indicaram a área de maior aceitação nas formulações com o máximo percentual estabelecido para a farinha com os resíduos de acerola. O maior índice de aceitabilidade foi atribuído a mistura ternária constituída com 60%, 30% e 10% para as farinhas de abacaxi, maracujá e acerola, respectivamente. Os resultados indicaram que o sorbet enriquecido com a farinha composta pela mistura ternária é um produto com potencial para exploração, além de contribuir para a redução dos impactos ambientais gerados pelo grande e inadequado descarte de resíduos do processamento agroindustrial de frutas no ecossistema. RESUMO agroindustriais abacaxi simplexcentroide, simplexcentroide simplex centroide, centroide físicoquímicas físico químicas misturas sabor global físicoquímicos químicos pH, pH (pH acidez cor coliformes 4 ºC Salmonella. Salmonella . Salmonella) analisados 60 60% 30 10 respectivamente exploração ecossistema 6 3 1

Abstract Gluten-free pasta (GFP) can be produced using materials such as broken rice and chickpea flour. The objective of this work was to study the effect of the extrusion process on the physicochemical, phytochemical, and cooking properties of GFP. The effect of extrusion temperature (ET: 90.18-123.8 °C), screw speed (SS: 76.6-157.3 rpm), and chickpea flour content (CHF: 0.23-23.7 %) was studied using the response surface methodology for the statistical analysis. The cooking loss diminished by combining high ET with intermediates CHF, and by combining intermediates SS with intermediates-high CHF. The cooking time diminished by combining high ET with high CHF and intermediate to high SS. The color b* increased at high CHF. Total phenolic compounds decreased by combining low ET with low CHF, as well as low ET with high SS. The optimal conditions were ET = 117 °C, SS = 134.4 rpm, and CHF = 12.57 %. Total, insoluble, and soluble dietary fiber were higher in the extruded treatment compared with the unextruded mixture. GFP with similar sensory acceptability to a commercial product was obtained, showing adequate physicochemical, phytochemical, and cooking properties, whose consumption presents potential health benefits.

Resumen Las pastas sin gluten (PSG) pueden producirse utilizando materiales como arroz quebrado y garbanzo. El objetivo del presente trabajo fue estudiar el efecto del proceso de extrusión sobre propiedades fisicoquímicas, fitoquímicas, y de cocción de PSG. Se estudió el efecto de temperatura de extrusión (TE: 90.18 - 123.8 °C), velocidad de tornillo (VT: 76.6 - 157.3 rpm), y contenido de harina de garbanzo (CHG: 0.23 - 23.7 %), utilizando la metodología de superficie de respuesta para el análisis estadístico. La pérdida de sólidos por cocción disminuyó combinando altas TE con intermedios CHG, y combinando intermedios VT con intermedios-altos CHG. El tiempo de cocción disminuyó combinando altas TE con altos CHG, e intermedios-altos VT. El color b* aumentó utilizando altos CHG. El contenido de compuestos fenólicos totales disminuyó combinando bajas TE con bajos CHG, y combinando bajas TE con altas VT. Las condiciones óptimas fueron TE = 117 °C, VT = 134.4 rpm, y CHG = 12.57 %. La fibra dietaria total, insoluble y soluble fue mayor en el tratamiento extrudido comparado con la mezcla sin extrudir. Se obtuvieron PSG con aceptabilidad sensorial similar a un producto comercial, mostrando adecuadas propiedades fisicoquímicas, fitoquímicas, y de cocción, cuyo consumo presenta beneficios potenciales para la salud.

Abstract The city of Parras de la Fuente, Coahuila is characterized by having criollo avocado trees with different morphological properties. However, very little information is available on their fruit nutritional and sensory characteristics. The objective of this work was to perform the bromatological, mineral, phytochemical and sensory characterization of 7 avocado landraces. The proximal analysis was carried out using standardized tests by the AOAC (2019), while the phytochemical content was determined using HPLC/MS equipment. Subsequently, the samples were evaluated using a hedonic test. The bromatological analysis showed significant differences in the total of the samples for the different response variables, which indicates the great genetic diversity among the sampled trees. The mineral that were determined in the highest concentration were Potassium, Magnesium and Calcium. Thirty-eight different phytochemical compounds were identified in the fruits, with a greater presence of flavones. While the sensory analysis showed a significant difference among the avocado landraces for the evaluated attributes. The flavor and texture attributes were the most important for the consumer preference. Different environmental factors (soil, climate, altitude, latitude, maturity) modify the nutritional composition of the avocado and its organoleptic characteristics. The results of this work may help propagation, fruit diversification and development of companies focused on this fruit in Parras de la Fuente, Coahuila.

Resumen La ciudad de Parras de la Fuente, Coahuila, se caracteriza por tener árboles de aguacate criollo con diferentes propiedades morfológicas. Sin embargo, es muy poca la información que se tiene sobre las características nutrimentales y sensoriales de los frutos de estos árboles. El objetivo del presente trabajo fue caracterizar bromatológica, mineral, fitoquímica y sensorial 7 aguacates criollos, obtenidos de diferentes árboles. El análisis proximal se realizó mediante pruebas estandarizadas por la AOAC (2019), mientras que el contenido de fitoquímicos se determinó en un equipo HPLC/MS. Posteriormente, las muestras se evaluaron mediante una prueba hedónica. El análisis bromatológico arrojó diferencias significativas en el total de las muestras para las diferentes variables de respuesta, lo que indica la gran diversidad genética entre los árboles muestreados. Los minerales que se determinaron en mayor concentración fueron Potasio, Magnesio y Calcio. Se identificaron 38 compuestos fitoquímicos diferentes en los frutos, con mayor presencia de flavonas, mientras que el análisis sensorial arrojó una diferencia significativa entre los criollos en las variables evaluadas. Los atributos de sabor y textura resultaron los más importantes para la preferencia del consumidor. Diferentes factores ambientales (suelo, clima, altitud, latitud, madurez) modifican la composición nutrimental del aguacate y sus características organolépticas. Los resultados de este trabajo pudieran ayudar a la propagación, diversificación frutícola y desarrollo de empresas enfocadas en este fruto en Parras de la Fuente, Coahuila.

ABSTRACT: This research evaluated different rice genotypes regarding physicochemical and instrumental parameters of grain quality and associated the data with sensory analysis to support the creation of rules for classification of the culinary quality of rice (texture), based on isolated or combined parameters. The combination of amylose content and gelatinization temperature was able to predict the rice quality. According to the sensorial panel, the instrumental stickiness was able to segregate rice with very low amylose content or waxy to the other ones. Regarding pasting properties, rice that presented high final viscosity (310-480 RVU), setback (165-245 RVU), and pasting temperature (78 - 88 °C), and low values for breakdown (15-120 RVU), associated with a high stickiness (>-5N) was desirable by the Brazilian consumers. The classification rules created through the relationship between the physicochemical parameters and the texture profile evaluated by the sensory panel will help to verify the culinary profile of the rice samples (through free software), which makes it easier to predict the probability of rice meeting the desired quality standards. ABSTRACT texture, , (texture) ones properties 310480 310 480 (310-48 RVU, RVU RVU) 165245 165 245 (165-24 78 (7 8 °C, C °C °C) 15120 15 120 (15-12 >5N 5N N > (>-5N consumers software, software software) standards (texture 31048 31 48 (310-4 16524 16 24 (165-2 7 ( 1512 1 12 (15-1 3104 3 4 (310- 1652 2 (165- 151 (15- (310 (165 (15 (31 (16 (1 (3

RESUMO: Este trabalho avaliou diferentes genótipos de arroz quanto a parâmetros físico-químicos e instrumentais de qualidade do grão e associou os dados à análise sensorial para subsidiar a criação de regras de classificação da qualidade culinária do arroz (textura), com base em parâmetros isolados ou combinados. A combinação do teor de amilose e temperatura de gelatinização foi capaz de predizer a qualidade do arroz. De acordo com o painel sensorial, a pegajosidade instrumental foi capaz de segregar arroz com baixo teor de amilose ou ceroso dos demais. Em relação às propriedades de pasta, o arroz que apresentou alta viscosidade final (310-480RVU), retrogradação (165-245RVU) e temperatura de pasta (78-88 °C) e baixos valores de quebra pasta (15-120RVU), associados a uma alta pegajosidade (> -5N) será desejável pelos consumidores brasileiros. As regras de classificação criadas por meio da relação entre os parâmetros físico-químicos e o perfil de textura avaliado pelo painel sensorial ajudarão a verificar o perfil culinário das amostras de arroz (por meio de um software livre), o que torna mais fácil prever a probabilidade de o arroz atender aos padrões de qualidade desejados. RESUMO físicoquímicos físico químicos textura, , (textura) combinados demais 310480RVU, 310480RVU RVU 310 480RVU (310-480RVU) 165245RVU 165 245RVU (165-245RVU 7888 78 88 (78-8 °C C 15120RVU, 15120RVU 15 120RVU (15-120RVU) > ( 5N N -5N brasileiros livre, livre livre) desejados (textura 31 (310-480RVU 16 788 7 8 (78- 1 (15-120RVU 3 (78 (7

ABSTRACT Introduction: Beer is the most widely consumed alcoholic beverage globally, traditionally brewed with malt, hops, water and yeast. The dynamism in the craft brewery sector is noteworthy with producers seeking to differentiate themselves by incorporating distinctive ingredients such as fruits and spices. Objective: To determine the physicochemical parameters that influence the second fermentation of craft beer, comparing them with the INEN 2262, (2013) standard, and the level of acceptance of these products through sensory analysis. Materials and Methods: In this study, analyses were performed using four types of fruits: guava, carambola, green ovo, and mango (Psidium guajava L, Averrhoa carambola L, Spondias purpurea L, and Mangifera indica), added to a tripel-style black beer during its maturation. Different parameters were evaluated including °Brix, pH, density, alcohol content, color, and sensory acceptability. The research was conducted using an experimental methodology with a mixed approach, employing documentary and experimental techniques to collect the necessary information. Results and Discussion: The results revealed that the samples complied with the standards established by INEN 2262, (2013). The addition of fruit seems to have increased fermentation, decreasing the density and sugars, increasing the alcohol content. The pH was not significantly affected. In the sensory analysis, the samples did not differ significantly, but sample C was the most acceptable and sample D the least pleasant. Conclusions: The addition of fruits in the second fermentation of beer proved to be a viable alternative that improves flavor without significantly affecting physicochemical parameters.

RESUMEN Introducción: La cerveza es la bebida alcohólica más consumida globalmente, elaborada tradicionalmente con malta, lúpulo, agua y levadura. Se resalta el dinamismo en el sector de cervecerías artesanales, con productores que buscan diferenciarse mediante la incorporación de ingredientes distintivos como frutas y especias. Objetivo: Determinar los parámetros fisicoquímicos que influyen en la segunda fermentación de la cerveza artesanal, comparándolos con la norma INEN 2262, (2013), y el nivel de aceptación de estos productos a través del análisis sensorial. Materiales y Métodos: En este estudio se realizaron análisis utilizando cuatro tipos de frutas: guayaba, carambola, ovo verde, y mango (Psidium guajava L, Averrhoa carambola L, Spondias purpúrea L, y Mangifera indica), agregadas a una cerveza negra estilo tripel durante su maduración. Se evaluaron diferentes parámetros incluyendo °Brix, pH, densidad, grado alcohólico, color y aceptabilidad sensorial. La investigación utilizó una metodología experimental con un enfoque mixto, empleando técnicas documentales y experimentales para recopilar la información necesaria. Resultados y Discusión: Los resultados revelaron que las muestras cumplían con los estándares establecidos por la norma INEN 2262, (2013). La adición de frutas parece haber aumentado la fermentación, disminuyendo la densidad y los azúcares, aumentando el contenido de alcohol. El pH no fue afectado significativamente. En el análisis sensorial, las muestras no difirieron significativamente, pero la muestra C fue la más aceptada y la D la menos agradable. Conclusiones: La adición de frutas en la segunda fermentación de la cerveza demostró ser una alternativa viable que mejora el sabor sin afectar significativamente los parámetros fisicoquímicos.

ABSTRACT Introduction: Consumer needs and local development have caused an increase in the production of high-fermentation craft beers of the Ale type. This product offers particular sensory characteristics, and allows the use of non-traditional raw materials, sometimes obtained locally. However, problems related to its shelf life have been reported. Objective: To identify the technological factors which affects the shelf life of high-fermentation craft beers of the Ale type through a bibliographic review. Materials and Methods: The PRISMA methodology was followed for the identification of information, its visualization, its eligibility, and the inclusion of documents for subsequent analysis. Results and Discussion: The bibliographic study reveals that the shelf life of this type of craft beer is affected by factors such as temperature, time, yeasts, chemical transformations, high-pressure processing, and light. Conclusions: Research on the quality of craft beer of the Ale type has increased in recent years. Shelf life is the aspect that most influences it; it has been reported that it can be from six months to a year. However, it is not reflected in its expiration date. Temperature is the most influential factor, both in fermentation and storage, indicating ranges to control between 18°C to 25°C and 0°C and 8°C, respectively, thus avoiding changes in the flavor profile and the microbiological stability of beer.

RESUMEN Introducción: Las necesidades de los consumidores y el desarrollo local han provocado el aumento de la producción de cervezas artesanales de alta fermentación de tipo Ale. Este producto ofrece características sensoriales particulares, y permite la utilización de materias primas no tradicionales, en ocasiones obtenidas en la localidad. Sin embargo, se han reportado problemas relacionados con su vida útil. Objetivo: Identificar los factores tecnológicos que afectan la vida útil de las cervezas artesanales de alta fermentación de tipo Ale mediante una revisión bibliográfica. Materiales y Métodos: Se siguió la metodología PRISMA para la identificación de la información, su visualización, su elegibilidad, e inclusión de documentos para su posterior análisis. Resultados y Discusión: El estudio bibliográfico revela que la vida útil de este tipo de cerveza artesanal se ve afectada por factores como temperatura, tiempo, levaduras, transformaciones químicas, procesamiento a alta presión y luz. Conclusiones: Las investigaciones sobre la calidad de la cerveza artesanal tipo Ale se han incrementado en los últimos años. La vida útil es el aspecto que más influye en la misma, se ha reportado que puede ser de seis meses a un año, sin embargo, no es reflejado en su fecha de caducidad. La temperatura es el factor que más influye, tanto en la fermentación como en el almacenamiento, indicándose rangos a controlar entre 18°C a 25°C y 0°C y 8°C, respectivamente, evitándose así cambios en el perfil de sabor y la estabilidad microbiológica de la cerveza.

Resumo A comida, na forma como é preparada, servida e socializada, carrega consigo uma série de gestos, de histórias, de particularidades e de significados que a fazem representar parte da cultura de determinada sociedade, a qual vai se modificando e sendo transmitida ao longo das gerações como forma de legado, como patrimônio. Todos estes aspectos culturais, lugares onde foram vivenciados, pessoas que participaram e, também, os sensoriais, como aromas, texturas e sons, formam as memórias alimentares e/ou gustativas. Desde a infância até a velhice, os hábitos alimentares vão mudar consideravelmente, mas a memória de algumas das primeiras experiências alimentares e do contexto social em que foram vivenciadas pode permanecer para sempre em nossa consciência. O presente trabalho trata da análise das memórias gustativas de idosos residentes em instituições de longa permanência. Para tanto, foi realizada uma pesquisa com abordagem qualitativa e etnográfica em duas instituições localizadas em Santa Catarina. Os resultados mostram que a memória gustativa dos idosos está ligada a uma alimentação predominantemente caseira e natural, baseada no consumo de itens provenientes, na sua maioria, de hortas familiares e da criação de animais. O preparo e a conservação dos alimentos eram influenciados pela tecnologia disponível. Observou-se que as memórias gustativas estão fortemente associadas à origem cultural dos idosos. comida preparada socializada gestos histórias sociedade legado patrimônio culturais vivenciados também sensoriais aromas sons eou ou velhice consideravelmente consciência permanência tanto Catarina natural provenientes maioria animais disponível Observouse Observou

Abstract Food, in the way it is prepared, served and socialized, carries with it a series of gestures, stories, particularities and meanings that make it represent part of the culture of a given society, which changes and is transmited throughout the ages generations as a form of legacy, as heritage. All these cultural aspects, places where they were experienced, people who participated and also sensory aspects such as aromas, textures and sounds, form food and/or gustatory memories. From childhood to old age, eating habits will change considerably, but the memory of some of the first eating experiences and the social context in which they were lived can remain forever in our consciousness. The present work deals with the analysis of the gustatory memories of elderly people living in long-stay institutions. Therefore, a qualitative and ethnographic research was carried out in two institutions located in Santa Catarina. The results show that the gustatory memory of the elderly is linked to a predominantly homemade and natural diet, based on the consumption of items mostly from family gardens and animal husbandry. Food preparation and preservation were influenced by available technology. It was observed that gustatory memories are strongly associated with the cultural origin of the elderly. prepared socialized gestures stories society legacy heritage experienced aromas sounds andor or age considerably consciousness longstay long stay Therefore Catarina diet husbandry technology

Resumen La comida, en la forma en que es preparada, servida y socializada, lleva consigo una serie de gestos, historias, particularidades y significados que la hacen representar parte de la cultura de una determinada sociedad, la cual cambia y se transmite a lo largo de las generaciones como una forma de legado, como patrimonio. Todos estos aspectos culturales, lugares donde se experimentaron, personas que participaron y también aspectos sensoriales como aromas, texturas y sonidos, forman recuerdos alimentarios y/o gustativos. Desde la infancia hasta la vejez, los hábitos alimentarios cambiarán considerablemente, pero el recuerdo de algunas de las primeras experiencias alimentarias y el contexto social en el que se vivieron pueden permanecer para siempre en nuestra conciencia. El presente trabajo trata del análisis de las memorias gustativas de ancianos residentes en instituciones de larga estancia. Por lo tanto, se realizó una investigación cualitativa y etnográfica en dos instituciones ubicadas en Santa Catarina. Los resultados muestran que la memoria gustativa de los ancianos está ligada a una alimentación predominantemente casera y natural, basada en el consumo de elementos provenientes en su mayoría de la huerta familiar y de la ganadería. La preparación y conservación de los alimentos estaban influenciadas por la tecnología disponible. Se observó que los recuerdos gustativos están fuertemente asociados con el origen cultural de los ancianos. comida preparada socializada gestos historias sociedad legado patrimonio culturales experimentaron aromas sonidos yo o vejez considerablemente conciencia estancia tanto Catarina natural ganadería disponible

ABSTRACT Introduction: Spinal cord injury is any injury to the structures contained in the spinal canal (medulla, conus medullaris and cauda equina), which can lead to motor, sensory, autonomic and psycho-affective changes that cause physical, psychological and social repercussions. Studies indicate a fragility in the health care provided to patients with this type of disabling injury, in the context of Primary Health Care and the need for ongoing education actions on the subject of rehabilitation for Nurses. Despite being the gateway to health services and the first level of care for users within their territory, within their homes, these users still experience difficulties such as professional disqualification for providing comprehensive care to patients with spinal cord injuries. The aim of the study is to develop a scoping review protocol that will seek to identify and synthesize the available scientific evidence on nursing interventions focused on autonomy for daily activities of people with spinal cord injury in Primary Health Care. Methodology: The method proposed by JBI (Joanna Briggs Institute) will be used and the PRISMA (Preferred Reporting Items for Systematic Reviews and Meta-Analysis) extension will be used to systematize the information through the PRISMA ScR (Extension for Scoping Reviews) checklist, ensuring greater transparency and methodological rigor. This protocol will be indexed on the Open Science Framework platform. Results: The search for texts will be carried out in nine databases and gray literature. Three reviewers will carry out the analysis and selection of studies, with the help of the PRISMA Flow Diagram manager. Discrepancies will be resolved by a fourth reviewer. The data will be extracted according to the systematized form for data collection regarding the Scope Review and organized in Excel software, and the conclusions of the studies will be analysed with the help of software. Discussion: The results will be presented in a tabular and narrative format, aiming to achieve the objective and review question of this protocol. Conclusion: It is expected that the study will strengthen rehabilitation in Nursing practices in Primary Health Care by elucidating the need for training Specialist Nurses in Rehabilitation Nursing (SNRN) in Health Education actions.

RESUMO Introdução: A lesão da medula espinal é toda injúria às estruturas contidas no canal medular (medula, cone medular e cauda equina), podendo levar a alterações motoras, sensitivas, autonômicas e psicoafetivas e que causam repercussões físicas, psíquicas e sociais. Estudos apontam uma fragilidade na assistência à saúde do paciente com este tipo de lesão incapacitante, no contexto da Atenção Primária à Saúde e a necessidade de ações de educação permanente sobre o tema de reabilitação aos Enfermeiros. Apesar de ser a porta de entrada aos serviços de saúde e o primeiro nível de atenção ao usuário inserido em seu território, dentro de sua residência, esses usuários ainda vivenciam dificuldades como a desqualificação profissional para o atendimento integral ao paciente com lesão da medula espinal. O objetivo do estudo é desenvolver um protocolo de revisão de escopo que buscará identificar e sintetizar as evidências científicas disponíveis sobre as intervenções de enfermagem focadas na autonomia para atividades cotidianas de pessoas com lesão medular na Atenção Básica de Saúde. Metodologia: Será utilizado o método proposto pelo JBI (Joanna Briggs Institute) e para sistematização das informações será utilizada a extensão PRISMA (Preferred Reporting Items for Systematic Reviews and Meta-Analysis) através do check list PRISMA ScR (Extension for Scoping Reviews), garantindo maior transparência e rigor metodológico. O presente protocolo será indexado na plataforma Open Science Framework. Resultados: A busca dos textos será efetuada em nove bases de dados e na literatura cinzenta. Três revisores efetuarão a análise e seleção dos estudos, com auxílio do gerenciador de Diagrama de Fluxo PRISMA. Divergências serão dirimidas por um quarto revisor. Os dados serão extraídos conforme Ficha sistematizada para coleta dos dados referente à Revisão de Escopo e organizados no software Excel, e as conclusões dos estudos serão analisadas com auxílio de software. Discussão: Os resultados serão apresentados de modo tabular e narrativo, visando alcançar objetivo e questão de revisão deste protocolo. Conclusão: Espera-se que o estudo fortaleça a reabilitação nas práticas de Enfermagem na Atenção Primária à Saúde elucidando a necessidade de formação de Enfermeiros Especialistas em Enfermagem de Reabilitação (EEER) nas ações de Educação em Saúde.

RESUMEN Introducción: La lesión medular es cualquier lesión de las estructuras contenidas en el canal raquídeo (médula, cono medular y cola de caballo), que puede provocar cambios motores, sensoriales, autonómicos y psicoafectivos que provocan repercusiones físicas, psicológicas y sociales. Estudios señalan fragilidad en la atención a la salud brindada a los pacientes con este tipo de lesión incapacitante, en el contexto de la Atención Primaria de Salud y la necesidad de acciones de educación continua en materia de rehabilitación del Enfermero. A pesar de ser la puerta de entrada a los servicios de salud y el primer nivel de atención para los usuarios dentro de su territorio, dentro de sus hogares, estos usuarios aún experimentan dificultades como la inhabilitación profesional para brindar atención integral a pacientes con lesiones medulares. El objetivo del estudio es desarrollar un protocolo de revisión de alcance que buscará identificar y sintetizar la evidencia científica disponible sobre intervenciones de enfermería centradas en la autonomía para las actividades diarias de personas con lesión medular en Atención Primaria de Salud. Metodología: Se utilizará el método propuesto por JBI (Joanna Briggs Institute) y se utilizará la extensión PRISMA (Preferred Reporting Items for Systematic Reviews and Meta-Analysis) para sistematizar la información a través de la lista de verificación PRISMA ScR (Extension for Scoping Reviews), garantizando una mayor transparencia y rigor metodológico. Este protocolo estará indexado en la plataforma Open Science Framework. Resultados: La búsqueda de textos se realizará en nueve bases de datos y literatura gris. Tres revisores realizarán el análisis y selección de estudios, con la ayuda del gestor del Diagrama de Flujo PRISMA. Las discrepancias serán resueltas por un cuarto revisor. Los datos serán extraídos según el formulario sistematizado de recolección de datos de la Revisión de Alcance y organizados en software Excel, y las conclusiones de los estudios serán analizadas con ayuda de software. Discusión: Los resultados se presentarán en formato tabular y narrativo, con el objetivo de lograr el objetivo y la pregunta de revisión de este protocolo. Conclusión: Se espera que el estudio fortalezca la rehabilitación en las prácticas de Enfermería en la Atención Primaria de Salud, al dilucidar la necesidad de formación de Enfermeros Especialistas en Enfermería de Rehabilitación (EEER) en acciones de Educación en Salud.

Resumen Durante las últimas décadas, la población adulta mayor a nivel mundial ha experimentado un crecimiento exponencial. Esta etapa de la vida está marcada por situaciones como la desocupación y la inactividad, que afectan negativamente su calidad de vida. En este contexto, la práctica musical surge como una estrategia para contribuir en su bienestar. Este estudio investigó a profundidad la trayectoria vital-musical de un adulto mayor con amplia experiencia musical. Se adoptó un enfoque cualitativo basado en un estudio de caso, utilizando el Análisis Fenomenológico Interpretativo. Desde esta perspectiva, fue relevante la examinación a profundidad de la vida del participante. En este caso, un adulto mayor de 64 años, extubista de una banda sinfónica de Neiva – Huila (Colombia). Los resultados se presentan en dos dimensiones analíticas: el ciclo vital-musical y los significados de la música. La primera recoge en tres temas las experiencias significativas del participante en su trayectoria como músico: incursión al mundo musical, curso por la banda sinfónica, y música en la vida como adulto mayor. La segunda se refiere a las atribuciones subjetivas asignadas a la música; Estas fueron la música como una experiencia multisensorial, como fuente de vida, como vocación, y como felicidad. A partir de los resultados, se reconoció que el significado de la trayectoria vital-musical parte del ciclo vital- musical, y, desde allí, emergen los significados de la música.

Abstract Over the last decades, the world's older adult population has experienced exponential growth. This stage of life is marked by unemployment and inactivity, negatively affecting their quality of life. In this context, music practice emerges as a strategy to contribute to their well-being. This study investigated the musical life trajectory of an older adult with extensive musical experience. A qualitative approach based on a case study was adopted, using Interpretative Phenomenological Analysis. From this approach, the in-depth examination of the participant's life was relevant. In this case, an older adult of 64 years of age and an ex-member of a symphonic band in Neiva - Huila (Colombia). The results were presented in two analytical dimensions: the life-musical cycle and the meanings of music. The first includes in three themes the significant experiences of the participant in his trajectory as a musician: incursion into the musical world, the symphonic band course, and music in his life as an older adult. The second was those subjective attributions assigned to music. These meanings were music as a multi- sensory experience, a source of life, a vocation, and happiness. From the results, it was recognised that the meaning of the life-musical trajectory starts from the life-musical cycle, and from there, the meanings of music emerge.

ABSTRACT Studies on using brackish water for the irrigation of ornamental species are still scarce, mainly considering qualitative aspects of the plants. Therefore, the present study aimed to identify salt tolerance and characterize leaf spectral responses of herbaceous ornamental species at the stage of commercial seedling production. The research was carried out from December 2020 to February 2021, under greenhouse conditions, in Fortaleza - Ceará, Brazil. The experiment was conducted in a randomized block design with split plots, with main plots consisting of irrigation-water salinity levels (0.5, 2.0, 4.0, 6.0, and 8.0 dS m-1), and subplots by the species Catharanthus roseus, Celosia cristata, Celosia plumosa, and Chrysanthemum coronarium, with four replications. The evaluation parameters were dry mass production, visual sensory analysis, salt tolerance, and leaf spectral responses. Plant visual quality was maintained up to 2.0 dS m-1 for Chrysanthemum coronarium and 4.0 dS m-1 for Celosia cristata, Celosia plumosa, and Catharanthus roseus, which were classified as moderately tolerant at those respective salinity levels. Salinity caused noticeable changes in leaf spectral responses, especially in the visible region. scarce plants Therefore production 202 2021 conditions Ceará Brazil irrigationwater 0.5, 05 0 5 (0.5 20 2 40 4 60 6 6.0 80 8 8. m1, m1 m 1 , m-1) roseus cristata plumosa replications analysis 2. m- 4. region 0.5 (0. 6. 0. (0 (

RESUMO Estudos sobre a utilização de águas salobras na irrigação de espécies ornamentais ainda são escassos, principalmente considerando aspectos qualitativos das plantas. Portanto, o presente estudo teve como objetivo identificar a tolerância à salinidade e caracterizar as respostas espectrais foliares de espécies ornamentais herbáceas na fase de produção de mudas para comercialização. O experimento foi realizado no período de dezembro de 2020 a fevereiro de 2021, em casa de vegetação, em Fortaleza - Ceará, Brasil. O experimento foi conduzido em delineamento de blocos casualizados, em parcelas subdivididas, sendo as parcelas compostas por níveis de salinidade da água de irrigação (0,5; 2,0; 4,0; 6,0 e 8,0 dS m-1), e as subparcelas pelas espécies Catharanthus roseus, Celosia cristata, Celosia plumosa e Chrysanthemum coronarium, com quatro repetições. Foram avaliadas produção de matéria seca, análise sensorial visual, tolerância à salinidade e respostas espectrais foliares. A qualidade visual foi mantida até 2,0 dS m-1 para a espécie Chrysanthemum coronarium e até 4,0 dS m-1 para as espécies Celosia cristata, Celosia plumosa e Catharanthus roseus, sendo as especies classificadas como moderadamente tolerantes nas respectivas salinidades. A salinidade provocou alterações notórias nas respostas espectrais foliares, principalmente na região do visível. escassos plantas Portanto comercialização 202 2021 vegetação Ceará Brasil casualizados subdivididas 0,5 05 0 5 (0,5 20 2 40 4 60 6 6, 80 8 8, m1, m1 m 1 , m-1) roseus cristata repetições seca 2, m- 4, salinidades visível 0, (0, (0 (

INTRODUCTION: This rapid review aimed to synthesise evidence for occupational therapy intervention in the management of autism spectrum disorders. The review forms part of a series of rapid reviews commissioned by the Occupational Therapy Association of South Africa to help inform decision making as South Africa prepares for a new health system. METHOD: Level I and II research studies published from 2017 - 2022 were considered for inclusion. Electronic database searches were conducted on the Cochrane database. The identified records were screened in Rayyan according to inclusion and exclusion criteria. Quality assessment of the selected articles was done with the CASP appraisal tool. Data were extracted to a custom Microsoft Excel® worksheet and analysed quantitatively by percentage/frequency and qualitatively by thematic analysis of statements. RESULTS: Thirty-eight records were selected. These included 30 systematic reviews and eight randomised controlled trials. Twelve intervention domains across four age groups were identified with sensory integration and social skills interventions most frequently examined. Interventions were delivered across various venues, including mediation and technology (e.g., telehealth interventions). A number of different outcome measures were used. CONCLUSION: There is evidence to support the effectiveness of occupational therapy interventions for autism spectrum disorder across the lifespan for twelve different domains. IMPLICATIONS FOR PRACTICE: • Occupational Therapists are involved in the provision of therapy intervention across all age groups for people with ASD. • Intervention can successfully take place in a clinic setting, but also at home or through means of technology. • There is growing evidence for sensory integration therapy or techniques when considering functional outcomes when treating people with ASD. • There is a lack of Level I and II research in the form of randomised control trials and systematic reviews regarding ASD intervention in sub-Saharan Africa.

INTRODUCTION: Lecturers and students at tertiary institutions have different teaching strategies and learning styles (TS) and it is essential to align these strategies and styles to ensure that students understand the concepts they are taught. This study was conducted to assess and compare the TS preferences among lecturers and undergraduate oral hygiene students at a university in South Africa. METHODS: A cross-sectional study was conducted, inviting all full-time lecturers (35) and undergraduate dental hygiene students (40) registered for the 2021 academic year to participate. The visual, auditory, reading and kinesthetic (VARK) teaching and learning questionnaires (version 7.8) for lecturers and students respectively was utilised to capture the necessary information. This is a validated questionnaire and consists of a variety of questions which students complete using a multiple-choice approach. SPSS statistical package, version 27 was used for statistical analysis with a significance of p< 0.05. RESULTS: Twenty-seven (27) lecturers (77%) and 40 students (100%) completed the questionnaire. The highest mean teaching scores were in visual (6.44) and auditory (6.22) teaching styles. The highest mean learning scores was auditory (6.43) and visual (5.98). The kinesthetic sensory modality constituted the lowest mean score in both lecturers and students. The majority of lecturers (63%) preferred using a single mode of teaching while 77% of students preferred learning using a multimode approach. CONCLUSIONS: The most common teaching and learning scores corresponded with each other. The preferred teaching strategy of lecturers was unimodal while the majority of students preferred a multimodal means of teaching. As a result, to improve student understanding and learning lecturers should use multimodal means of teaching.

Abstract The effect of using alpaca milk on the physicochemical, composition, microbiological and sensory attributes of artisanal whipped yogurt with different alpaca and cow milk formulations was evaluated. The pasteurized process methodology to obtain seven formulations of yogurt with alpaca milk was subjected to physicochemical, composition, microbiological and sensory quality analysis with the following results: The physicochemical quality of yogurt made with different proportions of alpaca milk was favorable for the stability of the yogurt, also denoting a greater richness of total solids in its useful life period of consumption. The composition of yogurts with a different proportion of alpaca milk increases the nutritional components of yogurt, enriching it with natural nutrients, improving the quality of yogurt and promoting it as a “concentrated fermented milk.” The microbiological quality of yogurts made with various proportional parts of alpaca milk appears acceptable for consumption of yogurt according to the Peruvian Technical Standards for milk and dairy derivatives, given the absence of pathogenic microorganisms, minimal presentation of fungi and yeasts and presence initial acid lactobacilli, which inhibit bacterial growth and reduce bacterial presence at the time of final ripening of the yogurt. Finally, the sensory quality of the yogurts prepared with partial use of alpaca milk demonstrated to have good flavor, aroma and smell characteristics, mainly in those whose formulation uses majority proportions of alpaca milk, giving rise to products with acceptable tastes for the consumer.

Resumen Se evaluó el efecto del uso de leche de alpaca sobre los atributos fisicoquímicos, composición, microbiológico y sensorial del yogur batido artesanal con diferente formulación de leche de alpaca y vaca. La metodología de proceso pasteurizado para obtener siete formulaciones de yogurt con leche de alpaca, fueron sometidos al análisis fisicoquímico, composición, microbiológico y de calidad sensorial con resultados siguientes: La calidad fisicoquímica del yogurt elaborado con proporciones distintas de leche de alpaca resulto favorable para la estabilidad del yogurt, denotando también una mayor riqueza de solidos totales en su periodo de vida útil de consumo. La composición de los yogures con diversa proporción de leche de alpaca aumenta los componentes nutritivos del yogurt, enriqueciéndolo con nutrientes naturales, mejorando la calidad del yogurt y promoviéndola, como una “leche fermentada concentrada”. La calidad microbiológica de los yogures elaborados con partes proporcionales diversas de leche de alpaca, aparece aceptable para el consumo del yogurt según las Normas Técnicas Peruanas para la leche y derivados lácteos, dada la ausencia de microorganismos patógenos, mínima presentación de hongos y levaduras y presencia inicial de lactobacilos ácidos, que inhiben el crecimiento bacteriano y disminuyen presencia bacteriana al momento de maduración final del yogurt. Finalmente, la calidad sensorial de los yogures preparados con uso parcial de leche de alpaca demostró tener buenas características de sabor aroma y olor, principalmente en aquellos cuya formulación hace uso de proporciones mayoritarias de leche de alpaca, dando lugar a productos de gustos aceptables para el consumo.

Abstract Solutions are needed to address both hunger and the promotion of healthy and sustainable diets. Quinoa, a nutritious and sustainable Andean grain, is a versatile option for creating new foods. Over the years, several technological advancements have been made to include quinoa in various food products. However, there is still a need for solid scientific evidence on the impact of quinoa on the product's acceptance. To address this scientific knowledge gap, this work aims to analyze the scientific literature over the last three decades regarding the sensory and hedonic impact of adding quinoa to food products. To do so, bibliometric methods based on the Scopus and Annual Scientific Production databases were used. After selecting and screening using the PRISMA method, seventy-four articles from 1991 to 2024 were analyzed, identifying relationships between keywords in the analyzed studies, forming a co-occurrence and co-authorship network. Results showed that quinoa has great nutritional potential when added to different food products, but its instrumental and sensory properties are modified. The nine-point hedonic scale was used to measure product acceptability in 47% of the articles. Studies on bakery products have shown that increasing the concentration of quinoa in the product formulation decreases the acceptance of the final product in 67% of cases. It is recommended to include consumer demands from a sensory and hedonic perspective when developing new products. The scientific and industrial community is encouraged to develop new food products catering to a broader consumer range.