Abstract Classified as the second most common neurodegenerative disorder associated with aging after Alzheimer's disease, Parkinson's disease (PD) is the most common movement disorder. In the last decade, despite advances in treatment, mortality rates linked with PD continued to reach significant figures. Available studies have shown that compared with healthy controls, patients with PD are accompanied by high rates of premature death. This is usually caused by factors such as pneumonia and cerebrovascular and cardiovascular diseases. Recently, it has been demonstrated that a significant proportion of patients with PD die suddenly. This is referred to as a sudden and unexpected death in PD (SUDPAR). Here, we focus on the magnitude of SUDPAR. Finally, it is important to learn more about SUDPAR for the implementation of effective prevention strategies.
Since the popularity of fresh-cut fruits and vegetables has increased lately, due to the convenience and quality aspects, chemical modifications were investigated, in addition to sensory and microbiological aspects of fresh-cut the 'Tommy Atkins' mangoes were treated with 1% citric acid, 1% ascorbic acid and 1% calcium chloride stored under active modified atmospheres (5% O2 + 5% CO2) and refrigerated for 12 days. The following analyses were done: titratable acidity, pH, total soluble solids, total soluble sugars, C vitamin, sensory analysis (taste) and microbiological analyses (filamentous fungus and yeast counting and coliforms at 35 e 45ºC). It was concluded that the treatments with 1% citric acid, 1% ascorbic acid and 1% CaCl2 didn't influence the shelf-life of the fresh-cut 'Tommy Atkins' mangoes. According to the sensory and microbiological analyses the useful life is 12 days at 5ºC.
Visto que a popularidade de frutas e hortaliças minimamente processadas tem aumentado nos últimos anos devido aos aspectos de conveniência e qualidade, este trabalho teve por objetivo avaliar o efeito do ácido cítrico 1%, ácido ascórbico 1% e cloreto de cálcio 1% na conservação de mangas 'Tommy Atkins' minimamente processadas, armazenadas sob atmosfera modificada ativa (5% O2 + 5% CO2) e refrigeração por 12 dias. Foram realizadas as seguintes análises: acidez titulável, pH, sólidos solúveis totais, açúcares solúveis totais, vitamina C total, análise sensorial (sabor) e análises microbiológicas (contagem de fungos filamentosos e leveduras e coliformes a 35 e 45ºC). Pode-se concluir que os tratamentos com ácido cítrico 1%, ácido ascórbico 1% e CaCl2 1% não influenciam na vida de prateleira das mangas 'Tommy Atkins' minimamente processadas. De acordo com a análise sensorial e microbiológica, a vida útil é de 12 dias a 5ºC.