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Abstract: The objective of this study was to evaluate the effect of ultrasound (60 and 80% amplitude, 15 and 25 min) of blackberry juice on physicochemical (pH and total soluble solids), microbiological analysis (total plate count and Enterobacteria), and in vitro intestinal bioaccessibility of polyphenols and antioxidant activity (ABTS, DPPH). Ultrasound treatment caused a decrease of microbial count of blackberry juice and remained its physicochemical properties without change. The blackberry juice had a high antioxidant activity, however, after of the in vitro digestion process only 28% of total polyphenols were considered as intestinally bioaccessible, with the contribution of 30 to 60% of antioxidant activity in the bioaccesible fraction. The treatment at 80% amplitude for 15 min was the better treatment due it had an increase of bioaccessibility of polyphenols and antioxidant activity measured by ABTS. Our results showed that ultrasound treatment can preserve the blackberry juice without impairing to its antioxidant characteristics. Practical applications: Blackberries are mostly consumed fresh but are also commercialized as individually quick frozen packs, bulk, frozen, seedless or seeded puree, freeze‐dried, juice, or concentrate. During fruit juices processing, thermal treatment and other conditions such as oxidation, light exposure, sugar addition, changes in pH, and temperature readily reduce the content of antioxidant compounds and its nutritional properties. Ultrasound is a non‐thermal processing technology with potential to replace the traditional thermal pasteurization, achieve microbial safety in fruit juices and remained its antioxidant properties of the blackberry juice. [ABSTRACT FROM AUTHOR]

The objective of this study was to compare drinkable yogurts added with purple cactus pear powder without ultrasonication (WY) and ultrasonicated (UY); with formulated yogurt with synthetic dyes (DY) and commercial saborized yogurt evaluating pH, titratable acidity, water holding capacity, viscosity, color, microbiology and in vitro bioaccessibility of antioxidants. The WY and UY showed an increase in functional properties, high ascorbic acid, and phenolic content (129.83 and 57.27 mg AAE/100 ml; 26.64 and 22.87 mg GAE/100 ml, respectively). The UY increased the antioxidant activity measured by ABTS (6.41 ± 0.11 mg VCEAC/100 ml) and DPPH (38.38 ± 0.92 µM TE/100 ml) in comparison to WY. After bioaccessibility assay, the UY had high phenolic content and antioxidant activity by ABTS, just below DY which presented the major content with respect to the other samples. The ultrasonicated purple cactus pear powder addition could be an alternative to drinkable yogurt with bioaccessible antioxidants. Practical applications: The benefits of yogurt make it a popular food with high consumption by its nutritional aspect, mainly if the product has natural additives that provide antioxidant compounds related to beneficial health effects, such as heart disease, diabetes, cancer, and among others. The different raw matter of purple cactus pear juice powder could provide an intense color as a natural additive to dairy products such as yogurt, which can be an alternative to synthetic additives since they play an important role in the quality of the product and consumer acceptance. In addition, the yogurt added with purple cactus pear juice powder also provides antioxidant content and high bioaccessibility, with light changes in their physicochemical characteristics. [ABSTRACT FROM AUTHOR]

Peritoneal cancer is the invasion by malignant cells of serous membrane that lines the abdominal cavity, the viscera, and the coelom of the amniotes. Histologically, it is indistinguishable from ovarian counterpart, although in the former, it commonly involves the ovary only superficially, or it may totally lack an ovarian component, but with extensive involvement of the peritoneum, calcified perihepatic peritoneal nodules, or involvement of the omentum, in most cases. The current study describes the case of a 54-year-old female patient referring a history of colitis and dairy intolerance. A transvaginal ultrasound and a computed tomography (CT) scan revealed a tumor measuring 70 × 61 × 63 mm. CA-125 serum levels were 880 U/ml. Laparotomy surgery was indicated, and tumor was found at the level of the rectovaginal septum without evidence of metastasis. Tumor dissection and protective colostomy with loop sigmoid colon were performed. A pathological study gave a diagnosis of a high-grade peritoneal serous carcinoma with a micropapillary pattern. The present study describes the case of papillary serous peritoneal cancer presented as a single tumor mass without extensive involvement of the peritoneum. Additionally, the need for routine tests for its diagnosis and documenting hormonal alterations as the cause of its origin are suggested. [ABSTRACT FROM AUTHOR]

The objective of this study was to determine the optimal thermoultrasound processing conditions for jackfruit nectar by applying response surface methodology and comparing the physicochemical parameters, antioxidant properties, microbiology, and fatty acid profile with pasteurized jackfruit nectar. Optimal condition was 80% of amplitude at 45 ± 1°C for 20 ± 1 min, allowing physical stability of 68%, 60% of pectin methylesterase activity, ascorbic acid of 420 mg AA/L, total phenolic of 134 mg GAE/L, ABTS, DPPH, and chelating activity of 3,510 µmol TE/L, 75 µmol TE/L, and 96%, respectively. The thermoultrasonicated jackfruit nectar had lower microbial load and higher total soluble solids, ascorbic acid content, total phenolic content, antioxidant activity than pasteurized, and similar unsaturated fatty acids to the untreated sample. Our results demonstrated that thermoultrasound could be an option for processing jackfruit nectar as an alternative to pasteurization that allows successful inactivation of microorganisms, inactivation of enzymes, and good quality parameters. Practical applications: Based on consumer demand for more natural or fresh‐like products, alternative technologies have been evaluated by research works looking to reduce the effects of heat treatments in the Food Industry. Among these technologies, thermoultrasound technology have gained relevance and seems to be a good replacement to inactivate microorganisms and enzymes without affecting the quality parameters, maintaining the unsaturated fatty acids content, and even increasing bioactive compounds. For example, the thermoultrasound application in jackfruit nectar has been demonstrated as a viable preservation technique to develop an innocuous nectar without affecting their food quality. Nevertheless, in order to solve the challenges about potential applications of ultrasound technology, further research is needed to obtain optimal processing conditions according to the food matrix quality required. [ABSTRACT FROM AUTHOR]