Malnutrition prevalence and precision in nutritional care differed in relation to hospital volume – a cross-sectional survey

Background  

To explore the point prevalence of the risk of malnutrition and the targeting of nutritional interventions in relation to undernutrition risk and hospital volume.     

Characterization of surface-modified nanoparticles for in vivo biointeraction. A sedimentation field flow fractionation study

Sedimentation field flow fractionation (SdFFF) is an emerging high-performance analytical tool for separation and determination of size and adsorption characteristics of colloidal particles. This study demonstrates how SdFFF can be used to characterize nanoparticles prepared for in vivo applications including (1) the quantification of polymer uptake on nanoparticles where surface coverage is crucial and (2) the coupling of cell adhesive peptides containing the Arg-Gly-Asp motif (RGD). Quantitative information about polymer adhesion in order to prepare a bioinert surface and an accurate determination of ligand uptake are both of obvious importance for the understanding of, for example, relations between the number of attached molecules for biointeraction and an observed therapeutic effect. In addition, the present work highlights the necessity to perform careful characterization of commercially available particulate starting materials, in terms of size and polydispersity, prior to biological experimentation.     

Determination of cosmetic ingredients causing extrusion‐coated and adhesive joint multilayer packaging delamination

In order to study the effect of several compounds on packaging stability, different cosmetic ingredients at two concentration levels were added to a NeoPCL® (Acofarma, Terrassa, Spain) water emulsion, and the preparations packed in sachets and stored at 40°C during 3 months. After that, the packaging was subjected to a T‐peel test and headspace solid‐phase microextraction gas chromatography mass spectrometry (HS‐SPME‐GC‐MS) analysis. The HS‐SPME‐GC‐MS analyses were performed using a 75 μm carboxen polydimethylsiloxane fibre to check for the presence of the studied analytes in the inner layers. The study revealed that the presence of a phenyl and a hydroxyl group in the compound structure lead to an important loss of adhesion between packaging layers joined by an adhesive. The interaction between the cosmetic ingredient and the adhesive was proposed as the main cause of the loss of adhesion. However, extrusion‐coating packaging was more susceptible to delamination, particularly with the volatile compounds. Copyright © 2009 John Wiley & Sons, Ltd.     

Sodium reduction in foods: Challenges and strategies for technical solutions

In many parts of the world, sodium consumption is higher than recommended levels, representing one of the most important food-related health challenges and leading to considerable economical costs for society. Therefore, there is a need to find technical solutions for sodium reduction that can be implemented by food producers and within food services. The aims of this review are to discuss the barriers related to sodium reduction and to highlight a variety of technical solutions. The barriers relate to consumer perception, microbiology, processing, and physicochemistry. Existing technical solutions include inhomogeneous salt distribution, coated salt particles, changing particle sizes and forms, surface coating, multisensory combinations, sodium replacements, double emulsions, adapted serum release by microstructure design, and adapted brittleness by microstructure design. These solutions, their implementation and the associated challenges, and applicable product categories are described. Some of these solutions are ready for use or are in their early development stages. Many solutions are promising, but in most cases, some form of adaptation or optimization is needed before application in specific products, and care must always be taken to ensure food safety. For instance, further research and innovation are required in the dynamic evolution of saltiness perception, consumer acceptance, the binding and migration of sodium, juiciness, microbiological safety, and the timing of salt addition during processing. Once implemented, these solutions will undoubtedly support food producers and food services in reducing sodium content and extend the application of the solutions to different foods.     

Base fluid parameters for elastohydrodynamic lubrication and friction calculations and their influence on lubrication capability

In this study, base fluid parameters for elastohydrodynamic lubrication (EHL) and friction analyses have been determined experimentally. The viscosity at atmospheric pressure, η₀, the pressure‐viscosity index, α, and the EHL friction coefficient, γ, are important parameters in EHL theory and they are crucial in the selection of efficient lubricants for different applications. This investigation focuses on three important lubrication mechanisms: the capability of forming a separating lubricant film, the friction generated in a lubricated contact, and the height of pressure peaks, such as the outlet pressure spike and pressure ripple caused by surface roughness. The influence of different lubricant parameters on these three mechanisms is discussed. The value of α is measured in a Couette high‐pressure viscometer, and the value of γ is obtained from a jumping‐ball device. Other parameters discussed are temperature‐viscosity coefficient, β, bulk modulus, B₀, thermal conductivity at atmospheric pressure, λ₀, and heat capacity unit volume, ρc_p0. A comparison between traditional mineral base oils and environmentally adapted oil based on rapeseed oil and synthetic esters contributes to the further understanding of the performance of these new materials in lubrication applications. It is shown that rapeseed oil and synthetic esters have good lubricating properties and are, in most cases, better than mineral oils.