Publications by authors named "S Casal"
Article Synopsis
- Limited pharmaceutical options for cardiovascular treatments in children and the elderly necessitate customized compounded medications for accurate dosing and adherence.
- This study evaluated the stability and properties of atenolol and enalapril maleate formulations using a unique oral vehicle called SuspendIt, focusing on factors such as palatability, pH, and injectability.
- Results showed that the atenolol formulation remained stable for 180 days, while enalapril maleate was stable for 90 days at room temperature and 180 days when stored at a cooler temperature.
Article Synopsis
- The paper reviews recent studies on how high pressure processing (HPP) and hyperbaric storage (HS) affect lipid oxidation in various foods.
- It finds that HPP increases lipid oxidation in highly perishable foods, while HS, using lower pressure for longer durations, alters the balance of oxidation products, reducing oxidation during storage.
- The research emphasizes the necessity for a complete analysis of all types of oxidation products, rather than focusing on individual indicators, to better understand lipid oxidation processes.
Article Synopsis
- Consumers increasingly seek natural, minimally processed foods due to health awareness, prompting research into safe food processing methods that maintain nutritional quality.
- The study evaluated the effects of high-pressure processing (HPP) on a fruit salad over 35 days, finding HPP significantly improved microbiological stability compared to raw samples while slightly increasing browning and not affecting antioxidant activity.
- HPP processing resulted in nearly a 4-log reduction in microbial load and a noted increase in polyphenol oxidase activity, with changes in the volatile profiles of the fruit salad indicating alterations in flavor and aroma compounds.
Roasted ground coffee has been intentionally adulterated for economic revenue. This work aims to use an untargeted strategy to process SPME-GC-MS data coupled with chemometrics to identify volatile compounds (VOCs) as possible markers to discriminate Arabica coffee and its main adulterants (corn, barley, soybean, rice, coffee husks, and Robusta coffee). Principal Component Analysis (PCA) showed the difference between roasted ground coffee and adulterants, while the Hierarchical Clustering of Principal Components (HCPC) and heat map showed a trend of adulterants separation.
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