scholarly journals The effect of using pineapple fresh juice to improve post-surgical pain, ecchymosis and swelling in maxillofacial region

Author(s):  
Bayad Jaza Mahmood

Background: Facial plastic surgeries are usually associated with various post-surgical unde- sirable symptoms, particularly pain, Swelling, and ecchymosis. Depending on the nature of the procedures, these symptoms could last for days, sometimes over a week or more. Considering the optimal efficacy of Bromelain, this study is used to justify the benefits of pre-operative use of Bro- melain found in pineapple using fresh pineapple juice to reduce such complications. Materials and Methods: A randomized clinical study was performed among 100 patients undergoing various facial surgical operations; the patients were randomly divided into two groups; fifty patients received the pre-operative fresh pineapple juice (350ml glass) twice every day, a week before and continued for seven days after surgery. The pain level was determined using a visual an- alog scale, Swelling, and ecchymosis judged by visual inspection. Average scores for all symptoms were added to obtain the clinical sum score for each visit. Results: Pre-operative use of fresh pineapple juice was significantly reduced post-surgical pain, swelling, and ecchymosis with statistically significant results (p<0.005) in each pineapple groups. Conclusion: Bromelain found in pineapple fruit can be used as a successful therapy before var- ious facial surgical procedures to minimize and provide faster recovery from undesirable post-op- erative symptoms.

2015 ◽  
Vol 2 (3) ◽  
pp. 395-410 ◽  
Author(s):  
Shah Md Yusuf Ali ◽  
Md Ahiduzzaman ◽  
Sharmin Akhter ◽  
M Abdul Matin Biswas ◽  
Nafis Iqbal ◽  
...  

Pineapple is considered as one of the most wanted tropical fruits and it is widely taken for fresh consumption as well as their flesh and juice are used for preparation of different product in Agro-processing industries. For such industrial processes, it is important to know the information of characteristics changes of pineapple during day after storage. Four varieties of pineapple were collected from different areas of Bangladesh named Honey Queen (H.Q), Giant Kew (G.K), Asshini and Ghorasal. Some Physico-chemical properties (weight loss, moisture content, ash and edible portion, pH, TSS, titrable acidity (TA), total sugar, reducing sugar) biochemical properties (ascorbic acid) and sensorial attributes (color, odor, firmness, appearances, sweetness and overall acceptability) of pineapple juice were studied during day after storage. This study examined the Comparison of different varieties of pineapple fruit characteristics and sensory quality of the pineapple fruits during storage. It was shown that there was a significant changes between the storage periods in relation to different varieties of fruits. The firmness of pineapple fruits were in outside and inside to be 0.21 to 0.27 N/m2 and 0.06 to 0.10 N/m2, respectively. The pH values of different varieties were found to be in the range of 4.30 to 4.36. The highest and lowest sweetness index were estimated to be 36.30 and 22.15 for Honey Queen and Asshini respectively. The highest and lowest magnitude of sugar contents of four pineapple varieties were found to be in the range of 14.16 to 15.8 mg/100g.The average TSS values were found to be 15.12%, 12.33%, 13.14% and 12.95% for H.Q., G.K., Asshini and Ghorashal, respectively. The comparative study indicated the characteristics of different varieties of pineapple changes during after storage.Res. Agric., Livest. Fish.2(3): 395-410, December 2015


Author(s):  
Jie Jack Li

The easiest pain to bear is someone else’s. In the preanesthesia era, the prospect of surgery was so terrifying that it was not uncommon for a tough-hearted man to commit suicide rather than go through that unbearable, excruciating agony. It is hard to believe t hat t here was a time when nothing was effective to a lleviate surgical pain. The patients were simply strapped down and that was it. As a consequence, speed was the most important attribute of a surgeon in those days. A great English surgeon, Robert Liston at the University College Hospital, once boasted that he had amputated a leg in 29 seconds, along with a testicle of his patient and a finger of his assistant. The operation rooms were often strategically located at the tops of towers in the hospitals to keep fearful screams from being heard. During wartime, surgeries were even worse than battlefield injuries, because during the fight soldiers were temporarily “hypnotized” and became oblivious to pain. Before anesthesia, surgeons resorted to whatever means were available to deaden the pain oft heir patients during operations. The three most popular methods were alcohol, ice, and narcotics. Legend has it that a surgeon first conceived the idea of operating during a patient’s alcoholic coma when he noticed that a drunkard had had parts of his face chewed away by a hog but was not aware of it during a drunken stupor. Chinese surgeon Bian Què (401–310 B.C.) was reported to have operated on a patient’s brain using herbal extracts to render him unconscious more than 2,000 years ago. Hua Tuo (115–205 A.D.) made his patients take an effervescing powder (possibly cannabis) in wine that produced numbness and insensibility before surgical operations. Cold deadens pain by slowing the rate impulse conduction by nerve fiber. Some surgeons used ice to numb limbs before amputations. This method was invented by Baron Dominique Jean Larrey (1766–1842), surgeon of Napoleon’s Grande Armée.


2021 ◽  
Vol 8 (10) ◽  
pp. 345-354
Author(s):  
Saputra Tri Wardana ◽  
Rhian Indradewa ◽  
Tantri Yanuar Rahmat Syah

Background – PT. Limatra runs the business of manufacturing and selling pineapple beverage products with various variants. PT Limatra provides packaged pineapple fruit juice products derived from 100% pineapple juice without the addition of preservatives. With 100% pineapple juice, of course it has a high vitamin C content as well. With the use of UHT (Ultra High Temperature) technology in the maklon industry and the use of aseptic paperpack packaging, it can produce good quality fruit juice products, maintain the freshness of the juice and have a relatively long product durability. PT Limatra provides solutions, namely: (1) Providing pineapple juice products with different flavors (mixed apple, mango and orange); (2) Providing pineapple juice products using aseptic paperpack packaging technology; (3) Using UHT technology to maintain the freshness and durability of the product; (4) Products that provide 100% pure fruit juice without additional formulas. To produce superior products requires an optimal operational plan. The method used is descriptive method. Results- From the results of the analysis and design of the operational plan, the Stages of Business/Business Establishment, Operational Goals and Targets, Operational Design, Operational Delivery, and Operational Cost Projections are generated. Keywords: Minuman Nanas, Subang Honey Pineapple Beverage, Production and Supply Chain Operation.


Fermentation ◽  
2021 ◽  
Vol 8 (1) ◽  
pp. 11
Author(s):  
Antika Boondaeng ◽  
Sumaporn Kasemsumran ◽  
Kraireuk Ngowsuwan ◽  
Pilanee Vaithanomsat ◽  
Waraporn Apiwatanapiwat ◽  
...  

This research investigated the impact of the concentration of pineapple juice on the characteristics of pineapple wine during fermentation with Saccharomyces cerevisiae var. burgundy. Three ratios of fresh pineapple juice to water were mixed to obtain three treatments, which were T1—2:1, T2—1:1, and T3—1:2. The °Brix and pH of all pineapple juice and water ratios were adjusted to 25 and 4, respectively. The results showed that changes in alcohol, pH, Total Soluble Solids (TSS), Total Titratable Acidity (TAA, as citric acid), and Volatile Acidity (VA, as acetic acid) during the 10-day fermentation among three treatments were significantly different. The highest alcohol content was obtained from the 2:1 with values of 10.71% (v/v). The mixed ratio at 1:1 and 1:2 obtained the alcohol value of 9.61 and 8.35% (v/v), respectively. After ten days of fermentation, TSS, pH values, TAA, and VA were in the range of 9.7–13 °Brix, 3.56–3.82, 0.384–0.448, and 0.0013–0.0016, respectively. However, the appearance, aroma, and taste of all ratios were not significantly different. Sweetness and overall liking, wine with pineapple juice/water ratio at 2:1 had the highest score (p ≤ 0.05). The total antioxidant activities determined by DPPH and total phenolic content were 0.91 mmol/L TE and 365.80 mg/L GAE, respectively, as confirmed by FTIR spectral analyses.


2017 ◽  
Vol 22 (2) ◽  
pp. 101-106
Author(s):  
E. V Kochurova ◽  
V. N Nikolenko ◽  
V. A Kochurov

Statistics says about the severity of the situation with cancer best of all. Despite a good visualization, and significantly expanding knowledge about the prevention and treatment of tumors of the maxillofacial region, the number of new cases is constantly increasing. Tumors of this region are the most difficult health and social problems in prosthetic dentistry. The morbidity rate of tumors of the maxillofacial region is constantly increasing, and the clinical diagnosis is based on visual inspection and palpation, biopsy and/or histopathological evaluation. Also, the lack of the treatment, late detection of tumors and the complexity of the anatomical structures of this region are the cause of volume of destructive interferences, leading to the complexity of the treatment and subsequent rehabilitation.


2021 ◽  
Vol 8 (10) ◽  
pp. 478-485
Author(s):  
Wisnu Harinugroho ◽  
Rhian Indradewa ◽  
Tantri Yanuar Rahmat Syah

Background – Pineapple is one of the most popular types of fruit. In addition to delicious fruit, pineapple fruit also has a very high vitamin C content. With a high level of community mobility and practical reasons, many people turn to packaged fruit juice drinks. PT Limatra is a startups company engaged in the trading business that sells various packaged fruit juices, with the product name "NasNas", with the main ingredient being pineapple from the Subang area, West Java. The product is not only original pineapple juice but also has a variety of flavors. As a start-up company, investment considerations are needed, which are useful for making decisions in the short and long term, financial planning is one important aspect for business continuity. Method – Using elements of financial planning, financial statement projections, investment feasibility analysis, and ratios for financial performance analysis. Result – Investment analysis can assist management in making strategic decisions, both short term and long term. Keywords: Investment, Fruit Juice Drink, Financial Analysis, Startups, Financial Modelling, Strategic Financial, Business Plan.


2020 ◽  
pp. 1-8
Author(s):  
Adelakun, Oluyemisi Elizabeth ◽  
Taiwo, Omotayo Tijesuni

Pineapple, one of the most popular tropical fruits is largely desired for its attractive flavor and can be processed into juice. Fruit juice blends can be produced from various fruits or food materials such as tigernut an underutilized tuber, in order to give better quality drink nutritionally and organoleptically. This work therefore evaluated some quality attributes of the beverage produced from tigernut and pineapple. Tigernut and Pineapple fruit were purchased from local market at Ogbomoso. Single strength juice was produced from pineapple fruit while the tigernut milky extract was produced. The pineapple juice was blended with tigernut milky extract in different proportions (95:5, 90:10, 85:15, 80:20 and 75:25%) while 100% pineapple juice served as the control and were analyzed for physiochemical composition and sensory evaluation (Colour, flavor, taste and overall acceptability). The data obtained were subjected to statistical analysis. The results showed that the physiochemical properties of juice compared relatively well with the control and sensory evaluation showed that all the juice samples were well acceptable in terms of colour, flavour, taste and overall acceptability. The juice blend could be recommended to every household for its nutritional and therapeutic properties.


2020 ◽  
Vol 20 (1) ◽  
pp. 87
Author(s):  
Sarwendah Sarwendah ◽  
Yusliana Yusliana ◽  
Heronimus Candra G Laia ◽  
Pieter Julius Daely ◽  
Linda Chiuman

Abstrak: Buah nanas (Ananas comosus (L) Merr) merupakan salah satu jenis buah-buahan tropis yang banyak diminati masyarakat. Buah nanas biasa dingunakan masyarakat sebagai antibakteri, antiinflamasi, antikoagulan, dan antikanker. Tujuan dari penelitian ini untuk mengetahui uji daya hambat anti bakteri air perasan daging buah nanas (Ananas comosus (L) Merr Var.  Queen) terhadap bakteri Propionibacterium acnes. Penelitian ini merupakan penelitian eksperimental laboratorium dengan menggunakan metode difusi kertas cakram. Hasil dari penelitian menunjukkan bahwa air perasan daging buah nanas (Ananas comosus (L) Merr Var. Queen) pada konsentrasi 25%, 50%, 75%, 100% memiliki efektivitas sedang sebagai antibakteri dalam menghambat pertumbuhan bakteri Propionibacterium acnes, pada kontrol positif yang menggunakan klindamisin dengan rata-rata diameter zona hambat sebesar 25,8 mm memiliki pengaruh antibakteri yang sangat kuat dan untuk kontrol negatif dengan menggunakan aquades tidak menunjukkan zona hambat 0 mm pada bakteri Propionibacterium acnes.Kata kunci: Buah nanas, propionibacterium acnes, daya hambat antibakteri.Abstract: Pineapple (Ananas comosus (L) Merr) is one of the most popular fruit among people, Pineapple is used as antibacterial, anti-inlfammatory, anticoagulant and anticancer. The purpose of this study is to determine the antibacterial inhibitory test of pineapple juice (Ananas comosus (L) Merr Var. Queen) against Propionibacterium acnes. This research is a laboratory experimental using paper disc diffisuion method. The results of this study indicate that pineapple juice at concentration of 25%, 50%, 75%, 100% it has a moderately antibacterial effectiveness in inhibit the growth of Propionibacterium acnes, positive control using clindamycin with an average inhibition zone diameter of 25.8 mm has a very strong antibacterial effect and for negative control using aquades does not show 0 mm inhibition zone in Propionibacterium acnes bacteria.Keywords: Pineapple fruit, propionibacterium acnes, antibacterial inhibition.


Polymers ◽  
2022 ◽  
Vol 14 (2) ◽  
pp. 264
Author(s):  
Felix M. Carbajal Gamarra ◽  
José C. C. Santana ◽  
Segundo A. V. Llanos ◽  
Jorge A. Heredia Pérez ◽  
Fábio Richard Flausino ◽  
...  

The demand for bromelian and pineapple fruit has been increasing substantially in the world because of their benefits for the human health and use in diverse areas. In this context, this work aimed to study the capacity of higher retention (concentration); bromelain activity underwent ultrafiltration from pineapple juice (Ananas comusus L. Merrill). All assays were carried out at pH 7.0 and 7.5, and at 0.05 and 0.40 bar of transmembrane pressures. Results have shown that at the best operating conditions, between 85 and 87% of bromelain activity was recovered using the plain membrane separation process at 0.05 bar. The ultrafiltration has shown the capacity to retain 100% of proteolytic activity of the bromelain extracted. The samples have kept the same physics properties after ultrafiltration, and the result was verified via electrophoresis. The bromelain enzyme obtained was characterized, and pH 7 and between 30 and 40 °C were the best conditions. Therefore, this work shows that the use of both polymeric membranes has shown high efficiency, and can be used in the purification of bromelain enzymes.


2021 ◽  
Vol 16 (4) ◽  
pp. 354-361
Author(s):  
D. L. Rukmi ◽  
M. N. A. Muslim ◽  
E. C. Wulandari ◽  
S. Mulyani ◽  
A. M. Legowo

The purpose of this study was to determine the physical and organoleptic qualities of milk-based caramel with variations in the use of pineapple (Ananas comosus (L) Merr.). The design of this study used a completely randomized design (CRD) with five treatments and four replications. The tested treatments include milk-based caramel, which was processed with pineapple juice at T0=0%; T1=5%; T2=10%; T3=15%; T4=20%. The research variables included physical quality testing consisting of water content and crude fiber content, further testing of texture, color, and panelists' preference as organoleptic parameters tested using sensory tests. The observations obtained will be processed using analysis of variance (ANOVA) with a level of 5% and will be further tested using Duncan's Multiple Range Test (DMRT) if it shows a significant effect. Based on the results of analysis of variance (ANOVA), the variation in various treatments with the addition of pineapple fruit in the milk-based caramel processing showed a significant effect (P<0.05) on the physical quality of caramel (crude fiber content and water content) and organoleptic quality (texture, color), and preference) on milk-based caramel products. The percentage of crude fiber content is 0.35%-4.50%; moisture content 10.15%-15.63%; texture score is hard to not hard; the color score is light brown to brown and liking score is slightly like to like. The conclusion of this research was the addition of pineapple affects crude fiber content, milk caramel water content, texture, color, and milk caramel preference.


Sign in / Sign up

Export Citation Format

Share Document