Influencia de la deshidratación osmótica y de la adición de cloruro de calcio en la conservación de kivis minimamente procesados

Este trabalho teve como objetivo estudar o efeito combinado da desidratação osmótica e a influência do cloreto de cálcio em rodelas de kiwi submetidas ao processamento mínimo. Amostras com e sem desidratação osmótica foram armazenadas a 5 °C em embalagem PET. A adição do cloreto de cálcio foi realizada durante a desidratação osmótica. Foram avaliados a perda de peso, acidez, sólidos solúveis, pH, umidade, coliformes, fungos e leveduras nas amostras até 15 dias de armazenamento. A avaliação microbiológica e sensorial definiu a vida de prateleira do produto. Os resultados mostraram que o pré-tratamento osmótico com adição de cloreto de cálcio aumentou a vida útil em até 15 dias, enquanto as rodelas tratadas por osmodesidratação, sem a adição do sal apresentaram vida útil de 12 dias. Sensorialmente, os consumidores preferiram as rodelas de kiwi processadas com pré-tratamento osmótico e adição de cloreto de cálcio.

Influencia de la deshidratación osmótica y de la adición de cloruro de calcio en la conservación de kivis minimamente procesados

Este trabajo tubo como objetivo estudiar el efecto combinado de la deshidratación osmótica y la influencia del cloruro de calcio en rodajas de kivi sometidos al proceso mínimo. Muestras con y sin deshidratación osmótica fueron almacenadas a 5 °C en embalajes PET. La adición de cloruro de calcio fue realizada durante la deshidratación osmótica. Se evaluaron la pérdida de peso, acidez, sólidos solubles, pH, humedad, coliformes, hongos y levaduras en las muestras hasta 15 días de almacenamiento. La deshidratación osmótica consistió en la inmersión de las rodajas de kivi en solución de sacarosa a 60% y en solución de sacarosa (60%) con adición de cloruro de calcio (0,1 M), ambos tratamientos se realizaron a temperatura ambiente (25 °C) por 24 horas y relación fruta:solución de 1:5. Los resultados mostraron que el pré-tratamiento osmótico con adición de cloruro de calcio aumentó la vida útil hasta 15 días, en cuanto las rodajas tratadas por osmodeshidratación sin adición de sal presentaron vida útil de 12 días. Sensorialmente, los consumidores prefirieron las rodajas de kivi procesadas con pré-tratamiento osmótico y adición de cloruro de calcio.

Morphological aspects of spermatogenic cells at different stages of sexual maturation in black isogenic C57BL/6/Uni mice

In order to study the morphological changes that occur in cells of the testes of isogenic black mouse C57BL/6/Uni into three periods during spermatogenetic used 15 mice divided into 3 groups of 5 animals with 40,50 and 60 days of age. The mice were sacrificed and weighed. Testicles were weighed and measured, and histologically processed and stained with HE, PAS and Masson Massom-H and evaluated under light microscopy. It was observed that group I with 40 days of age in the seminifcrous tubules had a lumen with sparse small amount of interstitial tubular cells. In the seminiferous epithelium type A spermatogonia, intermediate and B were identified, which occupied the compartment adbasal and intermingled with these cells in spermatocytes I in Pachytene and leptotene was observed, whereas in the adluminal compartment Golgi phase spermatids we observed the presence of acrosomal granule. In group II, the cells of the seminiferous epithelium were developed and it was observed in round spermatids cephalic hood phase plus many elongated spermatids in acrosome phase and Sertoli cells. In Group III, 60 days old, it was found that seminiferous epithelium which was of the tubules had elongated spermatids in acrosome phase and maturation, with elongated nuclei and acrosomal system typical of spermiation in the presence of sperm and residual bodies near the tubular lumen. Therefore morphological evolution of germ cell testicular spermatids can be checked and recognized in its four phases: Golgi, cap, acrosome and maturation over the age of the animal.

Effect of Citrus aurantium l. essential oil on muscle regeneration in mdx mice

Duchenne muscular dystrophy (DMD) is a severe X-linked recessive disorder characterized by the progressive loss of muscular strength. Mdx mutant mice show a marked deficiency in dystrophin, which was related to muscle membrane stability. The aim of this study was to verify the possible protective anti-inflammatory effect of citrus oil on mdx muscle fibers. Thus, adult male and female mdx mice (014/06-CEEA) were divided into control and citrus-treated. After 60 days of treatment, one ml of blood was collected for creatine kinase (CK) test. Diaphragm, sternomastoideus, anterior tibial and gastrocnemius muscles were removed and processed according to histological routine methods. The observed alterations indicate a direct effect of citrus. Recent studies have improved the diagnosis of muscular diseases but with no definitions of efficient treatments. Intervention with several therapies is important to many patients presenting muscular dystrophy, which enables them to live longer and be more active, while there is no development of gene therapies.