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High pressure processing (HPP) is a cold pasteurization technology by which products, prepacked in their final package, are introduced to a vessel and subjected to a high level of isostatic pressure (300–600 MPa). High-pressure treatment of fruit, vegetable and fresh herb homogenate products offers us nearly fresh products in regard to sensorial and nutritional quality of original raw materials, representing relatively stable and safe source of nutrients, vitamins, minerals and health effective components. Such components can play an important role as a preventive tool against the start of illnesses, namely in the elderly. An overview of several food HPP products, namely of fruit and vegetable origin, marketed successfully around the world is presented. Effects of HPP and HPP plus heat on key spoilage and pathogenic microorganisms, including the resistant spore form and fruit/vegetable endogenous enzymes are reviewed, including the effect on the product quality. Part of the paper is devoted to the industrial equipment available for factories manufacturing HPP treated products.

Introduction. Fermented milk beverages with various vegetable additives expand the range of functional foods with probiotics, vitamins, and minerals. The research objective was to develop a new technology for fermented milk drinks fortified with soy protein. Study objects and methods. Heat-treated cow’s milk with Direct Vat Set bacterial starter served as the control sample, while the experimental samples featured fermented milk fortified with soy additives. The soy protein ingredient was obtained from powdered sprouted soybean. Soybeans were pre-germinated in a thermostat at 26°C for 24 h and blanched with steam for 15 min. After that, 1–9% of the soy substance was added to pasteurized milk and fermented at 38–40°C for 6–8 h. The resulting sample was tested for quality indicators and physicochemical composition. Results and discussion. The best sensory properties belonged to the sample with 5% mass fraction of the soy additive. As a result, the soy-fortified beverages entitled Bifivit and Immunovit had a better nutritional value: protein – by 1.92 and 1.79 g, fat – by 0.77 and 0.75 g, vitamin E – by 0.16 mg, choline – by 23.82 mg, potassium – by 149 mg, phosphorus – by 19 and 22 mg, calcium – by 25 and 24 mg, magnesium – by 22 and 23 mg, respectively. One portion (100 g) of these drinks contained over 15% of recommended daily intake of protein, vitamin B2, potassium, magnesium, calcium, and phosphorus. The content of lactic acid and bifidobacteria remained above the norm (1×108) both in fresh products and by the end of their shelf life. Conclusion. The article introduces a technology of new functional soy-fortified fermented milk drinks with improved chemical and sensory properties.

People’s eating habits and lifestyle can have a negative impact on health. In situations of difficulty or socioeconomic crisis, these habits tend to be modified, leading to unhealthy dietary patterns that result in an increase of chronic non-communicable diseases (NCDs). Previous studies have indicated that, due to the state of alarm imposed in Spain to combat the spread of COVID-19, an increase in the purchase of non-core products occurred, along with a decrease in the daily physical activity of the population. This could be a risk factor for COVID-19 infection. The objective of this observational study was to analyze the dietary pattern of the Spanish population during home confinement and to compare it with the pattern of habitual consumption collected in the last National Health Survey, analyzing the possible changes. More than half of the respondents in the sample increased their consumption of sweets and snacks during confinement, while the consumption of fresh products decreased. Most claimed to be emotionally hungry, leading to an increase in their daily energy intake. The stress and anxiety generated by confinement could be the cause of the increased consumption of products rich in sugars and saturated fats, which are associated with greater stress and anxiety.

Abstract Introduction: During the COVID-19 pandemic, concerns regarding travel logistics and donor safety necessitated a substantial increase in the use of cryopreserved hematopoietic stem cell (HSC) grafts from both related (RD) and unrelated donors (URD) to ensure patients have a graft available prior to the start of conditioning for hematopoietic cell transplantation (HCT). However, pre-pandemic data beyond single center or small multi-center reports are lacking to reassure clinicians that cryopreservation of allogeneic grafts does not adversely impact post-HCT outcomes including hematopoietic engraftment and overall survival (OS). The Center for International Blood and Marrow Transplant Research (CIBMTR) has recently published three retrospective analyses of outcomes in recipients of cryopreserved compared to fresh grafts administered prior to the pandemic. Results have been conflicting and reasons for receipt of cryopreserved grafts were not routinely collected, rendering interpretation of the impact of cryopreservation on clinical outcomes problematic. Since the pandemic provided a unifying rationale (including mandatory cryopreservation required by the National Marrow Donor Program (NMDP) and other major registries) for the majority of patients to receive cryopreserved allografts, we sought to evaluate early post-HCT clinical outcomes in patients reported to the CIBMTR database who received a first allogeneic HCT using cryopreserved grafts from March through August 2020. Methods: Key study endpoints were hematopoietic engraftment and overall survival (OS). We compared these outcomes to those in patients allografted using fresh products transplanted between March through August 2019. Additional patient selection criteria included: 1) recipients in US only, 2) peripheral blood stem cell (PBSC) or bone marrow (BM) grafts, 3) consented to research, and 4) availability of both CIBMTR product infusion and post-HCT day 100 (D100) follow-up form. The Pearson chi-square test was used for comparing discrete variables; the Kruskal-Wallis test was used for comparing continuous variables. Multivariate analysis (MVA) using a Cox proportional hazards model was performed for OS after adjusting for confounders and testing the proportional hazards assumption. Neutrophil engraftment by D28 and platelet engraftment by D100 were analyzed using multivariate logistic regression. Results: This study included 959 and 2,499 recipients of cryopreserved and fresh products, respectively. Patient characteristics are presented in Table 1. Recipients of cryopreserved grafts were older, more likely to receive URD grafts, PBSC as the graft source and post-transplant cyclophosphamide (PTCy) for graft versus host disease (GVHD) prophylaxis. They received lower infused PBSC and BM cell doses. Due to differences in duration of follow-up between the cohorts, follow up for the OS analysis was censored at Days 100 and 180. MVA results are presented in Table 2. No impact of cryopreservation on OS at either D100 (HR 0.93, p=0.72) or D180 (HR 1.10, p=0.34) post HCT was detected (see also Figure 1). When we performed the MVA for OS limiting the analysis to URD recipients only, the results were unchanged. Median time to neutrophil and platelet engraftment were both delayed by 1 day in recipients of cryopreserved grafts (16 vs. 15 days and 21 vs. 20 days, respectively) but there was no difference in the risk of primary graft failure by D28 (OR 1.38, p=0.96). Some delay in D100 platelet engraftment was observed in recipients of cryopreserved grafts (OR 0.67, p<0.005). There were no interactions identified between donor or graft type for OS or engraftment. Other important clinical outcomes such as secondary graft failure, acute GVHD, and early relapse are being analyzed and will be included at the time of abstract presentation. Conclusion: The shift in clinical practice to cryopreserved products necessitated during the pandemic did not adversely impact early post HCT OS or risk of primary graft failure. We caution that follow up is short and it will be critical to follow this cohort and subsequent recipients of cryopreserved grafts for much longer periods to determine the ultimate impact of cryopreservation on outcomes. Nevertheless, this large multi-center study will be useful to inform clinical decision making both during and following the pandemic. Figure 1 Figure 1. Disclosures Devine: Sanofi: Consultancy, Research Funding; Magenta Therapeutics: Current Employment, Research Funding; Tmunity: Current Employment, Research Funding; Vor Bio: Research Funding; Kiadis: Consultancy, Research Funding; Johnsonand Johnson: Consultancy, Research Funding; Orca Bio: Consultancy, Research Funding; Be the Match: Current Employment. Stefanski: Novartis: Honoraria. Shaw: mallinkrodt: Other: payments; Orca bio: Consultancy.

The biochemical changes that occur during the growth and ripening of fruit and vegetable tissues, especially for color and firmness, are the most important factors affecting the quality of fresh products. Cantaloupe (Cucumis melo, L.) is one of the main economically important fruits in the world and its quality parameters, e.g., sweetness, nutritional factors, and texture, influence consumer preferences. Hence, these two features, appearance and texture changes, were investigated in three different genotypes of netted melon, all characterized by an extended shelf life but with different ripening phases. In particular, in all melon cultivars, the cell wall-modifying enzymatic activities and indicators of softening as well as total polyphenols, ortho-diphenols, flavonoids, and tannins, and antioxidant activity were studied. One variety with excellent shelf-life displayed the best nutritional and healthy qualities, in the early stages of ripening, and the lowest degree of browning. The lytic enzyme activities were reduced in the initial stages and after they increased gradually until the overripe stage, with the same trend for all varieties under investigation. The antioxidant activities declined with increasing time of ripeness in all genotypes. The outcomes confirm that the activities of both classes examined, antioxidant and cell wall-modifying enzymes, may vary significantly during ripeness depending on the genotype, suggesting the involvement in determining the postharvest behavior of these fruits.

ABSTRAK Rebung bambu betung (Dendrocalamus asper) merupakan salah satu olahan produk segar yang dijual di Tiara Dewata Supermarket, dimana olahan tersebut terbagi menjadi tiga yaitu rebung mentah, rebung rajang, dan rebung biasa. Masa simpan rebung tergolong sangat singkat, hanya 1 – 3 hari. Lebih lanjut, penjualan yang terjadi setiap bulan untuk ketiga produk segar ini berfluktuasi dan sulit diduga kecenderungannya. Oleh karena itu, diperlukan metode peramalan agar dapat memperkecil kerugian yang akan terjadi. Tujuan penelitian ini adalah menemukan nilai alfa terbaik yang dapat digunakan untuk memperoleh data runtun waktu peramalan yang terbaik untuk periode satu tahun mendatang terhadap ketiga jenis olahan rebung bambu betung dengan metode Triple Exponential Smoothing. Data yang digunakan pada penelitian ini yaitu data aktual penjualan ketiga olahan rebung bambu betung dari bulan Maret 2019 – Mei 2020. Nilai alfa terbaik yang dapat digunakan untuk melakukan peramalan yaitu perhitungan data runtun waktu dengan nilai alfa 0,1 – 0,9 yang memiliki nilai kesalahan (error) terkecil, dimana alfa 0,3 pada rebung mentah dengan nilai kesalahan MSE 20,146, RSME 4,488, MAPE 19%, alfa 0,4 pada rebung rajang dengan nilai kesalahan MSE 120,281, RMSE 10,967, MAPE 5%, dan alfa 0,4 pada rebung biasa dengan nilai kesalahan MSE 1306,619, RMSE 36,147, MAPE 5%. Dari perhitungan menggunakan nilai alfa tersebut dapat disimpulkan bahwa metode triple exponential smoothing valid digunakan untuk meramalkan data runtun waktu penjualan ketiga olahan rebung bambu betung dari periode Juni 2020 – Mei 2021.  ABSTRACT Betung bamboo shoots (Dendrocalamus asper) is one of the processed fresh products sold at Tiara Dewata Supermarket, where the processing is divided into three, namely raw bamboo shoots, chopped bamboo shoots, and ordinary bamboo shoots. The shelf life of bamboo shoots is very short, only 1 - 3 days. Furthermore, the monthly sales for these three fresh products fluctuate and it is difficult to predict the trend. Therefore, a forecasting method is needed in order to minimize the losses that will occur. The purpose of this study was to find the best alpha value that can be used to obtain the best time series forecasting data for the next one year for the three types of Betung bamboo shoots using the Triple Exponential Smoothing method. The data used in this study is the actual sales data of the three processed bamboo bamboo shoots from March 2019 - May 2020. The best alpha value that can be used for forecasting is the calculation of time series data with an alpha value of 0.1 - 0.9 which has a value the smallest error, where alpha 0.3 in raw shoots with an error value of MSE 20.146, RSME 4.488, MAPE 19%, alpha 0.4 in chopped bamboo shoots with an error value of MSE 120.281, RMSE 10.967, MAPE 5%, and alpha 0,4 on ordinary shoots with an error value of MSE 1306,619, RMSE 36,147, MAPE 5%. From the calculation using the alpha value, it can be concluded that the triple exponential smoothing method is valid to predict the sales time series data of the three processed Betung bamboo shoots from the period June 2020 - May 2021.