Antioxidant and Sensory Assessment of Innovative Coffee Blends of Reduced Caffeine Content

Considering the current trend in the global coffee market, which involves an increased demand for decaffeinated coffee, the aim of the present study was to formulate coffee blends with reduced caffeine content, but with pronounced antioxidant and attractive sensory properties. For this purpose, green and roasted Arabica and Robusta coffee beans of different origins were subjected to the screening analysis of their chemical and bioactive composition using standard AOAC, spectrophotometric and chromatographic methods. From roasted coffee beans, espresso, Turkish and filter coffees were prepared, and their sensory evaluation was performed using a 10-point hedonic scale. The results showed that Arabica coffee beans were richer in sucrose and oil, while Robusta beans were characterized by higher content of all determined bioactive parameters. Among all studied samples, the highest content of 3-O-caffeoylquinic acid (14.09 mg g−1 dmb), 4-O-caffeoylquinic acid (8.23 mg g−1 dmb) and 5-O-caffeoylquinic acid (4.65 mg g−1 dmb), as well as caffeine (22.38 mg g−1 dmb), was detected in roasted Robusta beans from the Minas Gerais region of Brazil, which were therefore used to formulate coffee blends with reduced caffeine content. Robusta brews were found to be more astringent and recognized as more sensorily attractive, while Arabica decaffeinated brews were evaluated as more bitter. The obtained results point out that coffee brews may represent a significant source of phenolic compounds, mainly caffeoylquinic acids, with potent antioxidant properties, even if they have reduced caffeine content.

Nerves in Continuity Following Hand Trauma: A Descriptive Report

Background: Understanding the clinical presentation of nontransected nerve injuries in acute hand trauma/wrist trauma will help in early intervention, which is vital for maximizing return of function in patients. This retrospective study evaluated patients who experienced traumatic hand injuries with nerve in continuity within the zone of injury. Methods: This was a single-center retrospective chart review of 20 patients with hand or wrist trauma resulting in damage to bone, tendon, or soft tissues within Zones II to V. Patients were 18 to 70 years of age and had documented visualization of at least one nerve within the zone of injury at the time of surgery but no documented full or partial nerve transection. The cohort was characterized using descriptive statistics including mechanism of injury, extent of strength and sensation deficits, and outcomes. Resolution of symptoms was defined as full, partial, or none. Results: Of the 20 patients included in the study, 15 patients (75%) showed symptoms of impaired nerve function either prior to surgery or at the first post-surgical follow-up visit. Without direct nerve treatment, only 23% (3/13) of patients experienced full recovery based on qualitative sensory assessment. However, patients reporting pain after surgery (57%; 8/14) showed full recovery from pain despite no direct nerve treatment. Conclusions: In our retrospective cohort of patients with hand/wrist trauma that presented with an intact nerve in continuity, we found that a majority showed symptoms of nerve injury. Further, these patients showed slow recovery over time with a minority achieving partial or full recovery or improvement in pain.

Effects of Dietary Inclusion of Ginger (Zingiber Officinale) and Garlic (Allium Sativum) Oil (GGO) Mixtures on Carcass Characteristics and Sensory Evalaution of Broiler Chickens

An experiment was conducted to assess the influence of GGO on carcass features and sensory assessment of broiler chickens. 120 1-day-old (Arbo acre) birds were separated into five treatments, each with three replicates of 8 birds. Throughout the 8-week trial, clean feed and water were available at all times. NRC's basal diet was designed to suit avian nutritional needs (1994). A 0% GGO meal was given to the birds in treatment 1, whereas GGO levels of 0.1, 0.2, 0.3 and 0.4 percent were given to the birds in treatments 2, 3, 4, and 5. As well as studying the phytochemical content of (Zingiber officinale) and garlic (Allium sativum) oil, carcass and organ features of birds were also studied. Zingiber officinale contains phenols (8.21%), alkaloids (5.12%), flavonoids (7.49%), tannins (6.52%), saponins (3.18%), streiods (2.38%), glycosides (0.18%), oxalates (0.07%), and phytate (0.07%). (0.02 %). Sativum contains flavonoids (10.67%) alkaloids (7.02%) tannins (4.72%) steroids (3.65%) saponin (2) glycoside (0.33%) oxalates (0.26%) and phytate (0.26%). (0.05 %). Dressing %, carcass and relative organ weights differed across treatments (P0.05). The liver, kidney, spleen, and other internal organs showed no signs of inflammation. GGO altered meat sensory assessment (tenderness, juiciness, taste, and fragrance) except meat color which was not significantly (P0.05) different across treatments. GGO may be fed to broilers up to 0.4 percent without affecting their health or performance.

Validation of Spanish Erasmus-Modified Nottingham Sensory Assessment Stereognosis Scale in Acquired Brain Damage

Acquired brain injury (ABI) is the third leading cause of death in Spain. The disability derived from ABI can include considerable difficulties in upper-limb use due to somatosensory deficits. One of the assessments most commonly used to evaluate ABI is the Nottingham Sensory Assessment (NSA); however, there is no complete psychometric analysis or standardized version in Spanish. We aimed to develop and validate a Spanish version of the stereognosis component of the NSA for evaluating Spanish adults with ABI via a single-center, observational, cross-sectional study. The Spanish version of the NSA was developed in two steps. The first was based on the standardization and collection of normative data in 120 asymptomatic participants. For the second, we recruited 25 participants with ABI to establish concurrent criterion-related validity, internal consistency, and floor/ceiling effects. Criterion validity was assessed against two-point discrimination and tactile-localization tests. Our normative data showed significant differences among the various age groups (p < 0.05), supporting the validity of the Spanish-version assessment. For the ABI sample, we also found further evidence of validity with Spearman’s rho coefficient between the total scores and the two-point discrimination and tactile-localization tests, which showed low and moderate correlations (rho = 0.50–0.75, p < 0.05). Internal consistency was excellent, with a Cronbach’s alpha of 0.91. No ceiling or floor effects were found. We conclude that the stereognosis component of the NSA in its Spanish version is a valid scale that can be used to comprehensively and accurately assess stereognosis capacity in adults with ABI. As a low-cost evaluation, this assessment has great potential to be widely used in clinical practice and research settings.

Effect of honeydew honey addition on the water activity and water holding capacity of kefir in the context of its sensory acceptability

The aim of the research was to check how the addition of honeydew honey and various compositions of starter cultures affects the water holding capacity, water activity, color, syneresis and consistency of the obtained kefir in the context of its sensory acceptability. In this research, 2.5% and 5% (w/w) honeydew honey was added to the samples of model kefir (K) and commercial kefir (K13). Kefirs differed by the type of used starter cultures and conditions of production. The addition of honeydew honey to kefir resulted in increased water holding capacity and a reduction in water activity. Honeydew honey kefir was characterized by the following flavor: astringent, fruity, pungent and waxy. As the honey content increased, the taste and waxy flavor became sweeter. In the sensory assessment, the attributes of texture and mouthfeel, creaminess, density and firmness, do not change because of the honey amount or storage time of the samples. The use of different starter cultures in kefir production with the addition of honeydew honey impacted texture parameters, resulting in up to a 4.8-fold increased viscosity index.

Sensory criteria assessment of fruit from Averrhoa bilimbi L. with comparison of Eckenrode and Fuzzy Eckenrode method

The fruit candy made of processed products made from the natural fruit of Averhoa bilimbi L. whose production was abundant, recently a few to utilization. The main objective of this study was to examine the assessment of sensory criteria fruit candy from A. bilimbi with comparison of eckenrode and fuzzy eckenrode method. The results showed fruit candy contains a higher value of colour (0.239), wherein the aroma (0.169), taste (0.183), texture (0.211), and the overall acceptance (0.197) using the eckenrode method. On the other hand, based on the fuzzy eckenrode method were shown the value of colour (0.224), taste (0.187), aroma (183), texture (0.2110 and overall acceptance (0.195). Although the comparison from eckenrode and fuzzy eckenrode method appear quite stable for criterias of sensory. Finding the optimum value for an aroma in the perception of colour from fruit candy higher to eckenrode than fuzzy method. The eckenrode method provided a dynamic space in a high-level decision-making system to differ significantly. Therefore, the eckenrode method was a quite simple method to establish decisions for weighting a more definite critera in decision making in sensory assessment to develop a natural product from A. bilimbi.