scholarly journals Testing for sensory threshold in drinking water with added calcium: a first step towards developing a calcium fortified water

2022 ◽  
Vol 5 ◽  
pp. 151
Author(s):  
Gabriela Cormick ◽  
Natalia Matamoros ◽  
Iris B. Romero ◽  
Surya M. Perez ◽  
Cintia White ◽  
...  

Background: Food fortification is an effective strategy that has been recommended for improving population calcium inadequate intakes. Increasing calcium concentration of water has been proposed as a possible strategy to improve calcium intake. The objective of this study was to determine the sensory threshold of different calcium salts added to drinking water using survival analysis. Methods: We performed the triangle test methodology for samples of water with added calcium using three different calcium salts: calcium chloride, calcium gluconate and calcium lactate. For each salt, a panel of 54 consumers tested seven batches of three water samples. Data were adjusted for chance and sensory threshold was estimated using the survival methodology and a discrimination of 50%. Results: The threshold value estimation for calcium gluconate was 587 ± 131 mg/L of water, corresponding to 25% discrimination, for calcium lactate was 676 ± 186 mg/L, corresponding to 50% discrimination, and for calcium chloride was 291 ± 73 mg/L, corresponding to 50% discrimination. Conclusions: These results show that water with calcium added in different salts and up to a concentration of 500 mg of calcium/L of water is feasible. The calcium salt allowing the highest calcium concentration with the lowest perceived changes in taste was calcium gluconate. Future studies need to explore stability and acceptability over longer periods of time.

2021 ◽  
Vol 5 ◽  
pp. 151
Author(s):  
Gabriela Cormick ◽  
Natalia Matamoros ◽  
Iris B. Romero ◽  
Surya M. Perez ◽  
Cintia White ◽  
...  

Background: Food fortification is an effective strategy that has been recommended for improving population calcium inadequate intakes. Increasing calcium concentration of water has been proposed as a possible strategy to improve calcium intake. The objective of this study was to determine the sensory threshold of different calcium salts added to drinking water using survival analysis. Methods: We performed the triangle test methodology for samples of water with added calcium using three different calcium salts: calcium chloride, calcium gluconate and calcium lactate. For each salt, a panel of 54 consumers tested seven batches of three water samples. Data were adjusted for chance and sensory threshold was estimated using the survival methodology and a discrimination of 50%. Results: The threshold value estimation for calcium gluconate was 587 ± 131 mg/L of water, corresponding to 25% discrimination, for calcium lactate was 676 ± 186 mg/L, corresponding to 50% discrimination, and for calcium chloride was 291 ± 73 mg/L, corresponding to 50% discrimination. Conclusions: These results show that water with calcium added in different salts and up to a concentration of 500 mg of calcium/L of water is feasible. The calcium salt allowing the highest calcium concentration with the lowest perceived changes in taste was calcium gluconate. Future studies need to explore stability and acceptability over longer periods of time.


2014 ◽  
Vol 2014 ◽  
pp. 1-8 ◽  
Author(s):  
Nancy Lovera ◽  
Laura Ramallo ◽  
Viviana Salvadori

Calcium impregnation is used as a pretreatment in the processing of papaya in syrup. The effect of process temperature (30 and 45°C), calcium source (calcium gluconate and calcium lactate), calcium concentration (0.5 and 1.5% w/w), and pH (4.2 and 6) were studied. The mineral source affected significantly the calcium uptake and the fruit firmness, and therefore, the product quality maximum content of calcium in the fruit was 240 and 72 mg/100 g fresh fruit in 8 h of treatment with calcium lactate and calcium gluconate, respectively. Greater firmness was observed in samples impregnated with calcium lactate. Impregnation treatments did not affect the surface color of fruit. Finally, the effect of cooking in sucrose syrup on product quality attributes (calcium retention, firmness, and color) was analyzed. Cooking in syrup had a positive effect on tissue firmness, despite the decrease of calcium content. During cooking in syrup, calcium content of treated fruit decreased between 9% and 37%. However, the calcium content of fruit in syrup was up to 6 times higher than in fresh fruit. Moreover, the cooking stage had a strong influence on color parameters, leading to a processed product darker than fresh fruit.


2021 ◽  
Vol 18 (3) ◽  
pp. 66-71
Author(s):  
V. V. Lomivorotov ◽  
S. M. Ismoilov ◽  
V. А. Boboshko ◽  
G. Landoni

The objective: to evaluate the international practice of using calcium salts when weaning from cardiopulmonary bypass after cardiac surgery in adult patients.Design: a multiple-choice survey about the current practice of calcium salts use when weaning from cardiopulmonary bypass based on the SurveyMonkey platform.Participants: cardiac surgical hospitals around the world.Estimation and main results. Totally 112 emails were sent to Russian and foreign centers inviting them to participate in the survey. 100 centers from 32 countries replied to this request. Generally, the majority of centers (88%) administer calcium salts during surgery with cardiopulmonary bypass, and in 71 (71%) centers out of 100, calcium salts are used to improve hemodynamics. Among 88 centers that use calcium salts during surgery, 66% (58/88) of respondents use calcium chloride, 22% (19/88) use calcium gluconate, and 12% (11/88) use both drugs. Most centers (55 (77%) out of 71) use doses of 5 to 15 mg/kg as a bolus or infusion for 1 min.Conclusion: Our survey shows that the majority of cardiac surgery centers use calcium in adult cardiac surgery patients especially during weaning from cardiopulmonary bypass. There is variability in the type of drug, dose, and route of administration.


2018 ◽  
Vol 2018 ◽  
pp. 1-9 ◽  
Author(s):  
Yong Yu ◽  
Xiuping Jiang ◽  
Hosahalli S. Ramaswamy ◽  
Songming Zhu ◽  
Huanhuan Li

Effect of high pressure (HP) treatment (200–600 MPa; 0–20 min) on quality of fresh-cut carrot slices was evaluated after presoaking in selected calcium salt solutions (1% calcium chloride, 1% calcium lactate, 1% calcium gluconate, and distilled water as control) for one hour. Results showed that calcium chloride (CaCl2) solution pretreatment was most effective for preserving the hardness of carrot slices at 400 and 600 MPa and this treatment also resulted in the least amount of color change in carrots, followed by calcium lactate, gluconate, and control pretreatments. The average sensory evaluation scores during 9 days of refrigerated storage at 4°C in control, CaCl2, calcium lactate, and calcium gluconate presoaking treatments followed by HP treatment were 6.4 ± 0.5, 8.0 ± 0.5, 7.8 ± 0.4, and 7.6 ± 0.3, respectively, on a zero to 9 scale for quality.


1941 ◽  
Vol 137 (1) ◽  
pp. 283-292
Author(s):  
C.S. Robinson ◽  
David Earl Stewart ◽  
Freeman Luckey

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Momoko Ueda ◽  
Lynne S. Bell

AbstractStable isotope analysis of human tissues has become a valuable tool for mapping human geolocation. This study adds to the existing knowledge of the relationship between oxygen stable isotopes in human enamel and drinking water by presenting enamel oxygen values in clinic-extracted human dental enamel with known provenance. The results from this study indicate that the theoretical isotopic relationship between enamel and drinking water oxygen is weak at the city and country-level. Differences of up to 15‰ were observed between predicted drinking water oxygen values using existing models and observed values, highlighting the complexity of using water/enamel conversion equations. The lower isotopic boundary of enamel oxygen values is now understood for Metro Vancouver at δ18Oc(VPDB) = – 11.0‰ and presents the possibility of using stable isotope analysis as an exclusionary tool where individuals falling below threshold value can be identified as non-local. Overall, this study’s results support the development of geographical reference maps for human enamel oxygen.


1923 ◽  
Vol 19 (2) ◽  
pp. 100-100
Author(s):  
V. Bogolyubov

The author warmly recommends treatment of sepsis with intravenous infusions of 1% calcium chloride solution (the method first proposed by Prof. Aleksinski). Although this method does not seem sufficiently theoretically justified, nevertheless P., on the basis of his observations, advises to resort to intravenous infusions of 1% solution of crystalline calcium chloride at 250-400 cfu for acute and subacute forms of sepsis where the well-known surgical methods of dissection and removal of infected nidi have been carried to completion and have not put the patient on the path to recovery.


2021 ◽  
Vol 21 (103) ◽  
pp. 18552-18573
Author(s):  
Naphis Mokaya Bitange ◽  
◽  
GN Chemining’wa ◽  
JL Ambuko ◽  
WO Owino ◽  
...  

Mango (Mangifera indica L) production in Kenya directly supports approximately 200,000 farmers and many other beneficiaries. Despite this, its production suffers from post-harvest losses due to the fruits' short shelf life in ambient conditions. Calcium maintains cell integrity, strengthens the cell wall, membrane structure, and thus increases shelf life. A completely randomized block design with a split plot arrangement was used to compare the effect of spraying and immersion of ‘Van Dyke' mango fruits at maturity or 15 days later in calcium chloride at different concentrations (0.5%, 1%, 1.5%, or 0%) and times on the fruit ripening rate and organoleptic acceptance. The peel firmness (N), total soluble solids (0Brix), flesh color (Ho), beta carotene (mg/100ml), and carbon dioxide evolution (ml/kg/hr) of fruits were determined at time 0 and every two days for up to eight days in ambient conditions. Additionally, organoleptic characteristics, flesh firmness, calcium concentration (g/mg), and their correlations were determined. Fruits immersed in calcium chloride at maturity had higher retained peel firmness (10.6 N, 10.3 N), deeper flesh color (37.45, 36.78), lower total soluble solids (14, 13.8), a lower carbon dioxide evolution (30.7 ml/kg/hr), higher beta carotene and higher flesh calcium concentration than fruits exposed to other treatments. Fruits sprayed at maturity outperformed those sprayed 15 days later in the studied parameters. Flesh calcium content correlated positively with flesh firmness (r= 0.913, r= 0.852), flesh color (r= 0.828, r= 0.841), fruit aroma (r=0.8199, r=0.841), and negatively with skin shriveling (r=-0.778, r=-0.806) and fruit flavor (r=-0.811, r=-0.829). Flesh firmness correlated negatively with skin shriveling (r=-0.868, r=-0.788) and fruit flavor (r=-0.8869, r=-0.821), but positively with peel color (r=0.9115, r=0.856) and aroma (r=0.907, r=0.848). Skin shriveling was found to have a negative relationship with peel color (r=-0.944, r=-0.93) and aroma (r=-0.944, r=-0.938), but a positive relationship with fruit flavor (r=0.933, r=0.947). Peel color correlated positively with aroma (r=0.979, r=0.977) and negatively with fruit flavor (r=-0.962, r=-0.950), respectively. Despite the effectiveness of post-harvest calcium chloride immersion in extending fruit shelf life, optimal use is advised to avoid deteriorated pulp flavor and increased shriveling. More research is needed to determine how calcium chloride can be made available to the fruit while it is still attached to the tree.


Sign in / Sign up

Export Citation Format

Share Document