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Objectives: To determine the incidence of neuropathic pain after endodontic treatment with follow-up at 6 months. Materials and Methods: This was a prospective observational clinical study that was carried out on patients who underwent endodontic treatment or retreatment carried out in the Master of Endodontics at the International University of Catalonia (UIC) from January 2022 to December 2022. After the treatment, a six-month follow-up was carried out, determining the presence of persistent pain, and whether the cause was of non-odontogenic origin, through anamnesis and physical examination carried out in the Department of Craniomandibular Dysfunction and Orofacial Pain of the Faculty of Dentistry. Results: A total of 231 treatments were obtained, obtaining a 53% response via telephone call. A descriptive analysis of the results was done, there were 88 patients who did not present pain after 6 months of endodontic treatment (72%); while 35 patients reported pain (28%). 9% of the cases with pain were caused by endodontic failure, in 74% the cause was due to involvement of another tooth and 11% due to periodontal reasons. It was estimated that 1.5% of treated patients had failed endodontic treatments at 6 months of follow-up. The causes of persistent pain were periodontal problems, such as food packaging, dentin hypersensitivity or pulpal origin associated with another tooth. Conclusions: After 6 months of follow-up, no patient presented neuropathic origin pain. [ABSTRACT FROM AUTHOR]

Introduction: helping consumers to know what they eat represents a communication challenge. Objectives: to evaluate the level of understanding of the information contained in a nutritional label in Venezuelan adult consumers, and their eventual ability to extrapolate said data in making purchase decisions related to a balanced and healthy diet. Methods: a descriptive cross-sectional study in which 377 people participated through a questionnaire with eight open questions, focused on the general use and perception of nutritional labeling, as well as the ability to interpret the information contained therein. Results: The 77.45% of the sample valued finding the nutritional information on the packaging of a product as very important. Middle-aged women read the nutritional information the most. In general, the performances on the understanding of the information of the nutritional table were very poor, and the only demographic variable studied strongly associated with its understanding was the educational level of the participants. Conclusions: a high percentage of people are unable to understand nutrition labeling information, representing a challenge for the evolution to more efficient labeling systems and consumer nutrition literacy programs. [ABSTRACT FROM AUTHOR]

In contemporary times, the food industry is tasked with ensuring that its products maintain good quality, with packaging being one of the most evident challenges. Traditionally, food packaging materials were derived from petroleum, but in recent years, biomaterials have emerged as viable alternatives to fulfill these functions. It is important to understand the strengths and weaknesses of these biomaterials compared to conventional packaging. Therefore, this study conducted a comprehensive comparative analysis between traditional packaging and bio-based packaging for food in terms of market, technical aspects, and regulations. Information was gathered from specialized databases, and 59 technical datasheets of conventional packaging and 28 technical datasheets of bio-based packaging were analyzed. The results revealed that certain bio-based packaging materials, such as cellulose, polyglycolic acid, and polyhydroxybutyrate, are excellent alternatives for food packaging, particularly in situations requiring moisture and oxidation resistance, as well as the ability to withstand high temperatures during production and storage. Furthermore, it was found that the bio-based packaging market experiences significant growth due to the increasing demand for sustainable packaging, government regulations against single-use plastics, and consumer trends. Based on these findings, it is recommended that the food industry considers the use of bio-based packaging as a viable and promising solution to enhance the quality and preservation of their products while meeting environmental requirements and consumer preferences. [ABSTRACT FROM AUTHOR]

Copyright of Actualización en Nutrición is the property of Sociedad Argentina de Nutricion and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Introduction: The quality of beer packaged in bottles depends to a large extent on the conditions under which the pasteurization stage takes place in a tunnel, with the inlet temperature of the beer as well as the water temperatures in the different zones being the main variables that influence the pasteurization units. Objective: Study the behavior of the beer inlet temperature as well as the water temperature in the different zones of a tunnel pasteurizer under anomalous conditions, through modeling and simulation with the COMSOL software, for the analysis of its influence on the units of pasteurization. Materials and Methods: The system to be modeled is formed by the bottle that contains the beer to be pasteurized, which passes through the zones of a tunnel, and the water that is supplied through the showers arranged in each zone for this purpose. Results and Discussion: Four variants are studied, starting from a base case with changes in the variables of beer inlet temperature, and water temperature in the different zones, analyzing in each case the incidence in the pasteurization units. Conclusions: Values of pasteurization units higher than those reported in the literature can be seen for each anomaly studied. [ABSTRACT FROM AUTHOR]

Copyright of Universidad & Empresa is the property of Colegio Mayor de Nuestra Senora del Rosario and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Revista Ciencia y Tecnología Agropecuaria is the property of Agrosavia and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Actualización en Nutrición is the property of Sociedad Argentina de Nutricion and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of DYNA - Ingeniería e Industria is the property of Publicaciones Dyna SL and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This study analyzed the existing evidence about the use and effect of marketing techniques front and optional labeling, as well as  nutritional profile in food packaging on children and adolescents’ food preferences and consumption, with the purpose of demonstrating the ineffectiveness of the regulations. The narrative review included studies from 2006 to 2016, indexed in Medline, EBSCO or Bireme. We analyzed 37 studies:65% of them evaluated the use of different marketing techniques. Promotional characters and claims were the most used. The use of unhealthy products was questioned too. It is necessary to implement effective mechanisms to restrict misleading marketing practices together with labeling that ensures the right to clear and truthful information. [ABSTRACT FROM AUTHOR]

Copyright of Dilemas Contemporáneos: Educación, Política y Valores is the property of Dilemas Contemporaneos: Educacion, Politica y Valores and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Background: A front-of-package nutrition label is a tool to help guide food selection towards a balanced and healthy diet. Objective: To understand the model of front-of-package nutrition label that most influences the understanding of calories and important nutrients in processed food products in adult participants in Lima, Peru. Materials and Methods: A quasi-experimental cross-sectional study with 384 participant adults of both sexes. Participants were distributed into four equal groups: no nutritional labeling; daily food guide; stop sign warning labeling; and daily food guide with a traffic light symbol. Each participant was given a questionnaire with 10 pictures of food packaging with the labeling model that corresponded to their randomized group, along with 10 additional questions, for a total of 20 possible questionnaire points. Points were given for correct answers to the 20 questions on the questionnaire, such as identifying correctly the number of calories and/or critical nutrients. Results: The highest total scores were for the daily food guide-traffic light group (12.1 ± 3.9) and daily food guide group (12.1 ± 3.7), with significant differences with respect to the other two groups. There were also differences in the scores of the identification of calories, saturated fat, and total fat; the highest values were for the same two groups indicated above (p <0.05). No differences in food labels were found for the identification of sugars or sodium. Conclusions: The daily food guide and daily food guide-traffic light models most influence the identification of calories and critical nutrients. [ABSTRACT FROM AUTHOR]

Copyright of Agro Productividad is the property of Colegio de Postgraduados and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Revista Nutrición Clínica y Dietética Hospitalaria is the property of Sociedad Espanola de Dietetica y Ciencias de la Alimentacion and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Diaeta is the property of Asociacion Argentina de Dietistas & Nutricionistas Dietistas and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Revista CienciaUAT is the property of Universidad Autonoma de Tamaulipas and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The growing interest of the consumers toward healthy, nutritious, natural products and it benefit for the health has guided and motivated researches toward the development of edible films and coverings applied to fruit and vegetable products. These coverings are applied with the objective of extending the lifespan of the foods and they provide the possibility to improve the security of the product by means of the limitation of the transfer of humidity, oxygen and compound responsible for the flavor, color and aroma. The employment of eatable film and coverings of polysaccharides, proteins, lipids, preservatives and active compounds have played an important role in the industry of foods and they have demonstrated to be effective in the conservation of fruits and vegetables controlling the transfer of gases, microbial growth, as well as maintaining the characteristics wanted by the consumers such as fresh appearance, stability, shine, color, quality and commercial value. The purpose of this bibliographical revision is to demonstrate that the use of eatable coverings helps to the conservation and quality of fruits and vegetables. [ABSTRACT FROM AUTHOR]

The effects of edible coating and of various types of packaging of fresh-cut 'Manzana' pineapple stored under refrigeration at 5±1°C and 90±2% of relative humidity were evaluated. The monitoring quality attributes was done every four days until the day 24. The experimental design used was completely randomized with three replicates with a total of eight treatments derived from four packaging conditions and two of coating. Descriptive statistics, ANOVA and means comparison using Tukey test were applied. The software SAS 9.3 (p <0.05) was used. The edible coating had significant effect on the conservation according to the titratable acidity TA and pH values. However, the fresh-cut pineapple in vacuum packing, treated with ascorbic acid (1% v/v), citric acid (1% v/v) and CaCl2 (1% v/v), without edible coating and stored under refrigeration maintained the quality attributes for 16 days. [ABSTRACT FROM AUTHOR]

One of the biggest challenges of the food industry is the preservation of its products, that is, to prevent them from being attacked by microorganisms that decompose them hauling economic losses and severe health damage to the consumer. Today, competition in the food industry is very high and any company that does not offer the quality products is doomed to fail. Consumers demand more and the industry still stands offering what is asked: quality, security and safety. The package, in addition to fulfilling its core functions is becoming a means of sophisticated interactions with content and a record of relevant information for both the end consumer and intermediate players in the value chain and concepts are born of active and intelligent packaging. A smart container is defined as a system that monitors the condition of the packaged product, being able to register and provide information about product quality or condition of the container, showing the possible "abnormal" practices that have suffered the product or the container during the entire supply chain, such as transportation or storage. These systems monitor the mechanisms of altered food due to physiological, chemical and biological processes that respond and communicate changes in the status of the product as time-temperature, Oxygen, Carbon dioxide, microbial growth, etc. There are different types of smart packaging such as time-temperature indicators, color indicators, indicators of pathogens and indicators of leaks, to name a few. Through literature review, arguments that demonstrate the usefulness and necessity of the use of smart packaging to preserve the quality and safety of the product it contains, from manufacturing to the time it is used by consumers were found, as these besides communicating or providing information about their state, acting as a marketing tool. [ABSTRACT FROM AUTHOR]

Foodstuffs quality and safety are important issues involving packaging behavior in food preparing and storing processes. In this context, food legislation compliance increasingly demanding, concerns the knowledge of several key aspects of food-packaging systems. This article presents a review about main packaging materials currently used in the food industry, their interactions with the packaged product, mainly migration of macro and microelements from packaging to food, analytical techniques and mathematical models used in elements migrants identification, the national and international regulations established. [ABSTRACT FROM AUTHOR]

Introduction. The trends demonstrate that industrialized countries have been the ones that have dedicated a bigger effort to boost nanotechnology, according to R+D reports and to the patents granted. Nonetheless, countries with outdated technology, such as Colombia, have an opportunity to be a part of this technological revolution in order to increase the economic growth of its food industries. Objective. This article aims to identify the potential research areas in nanotechnology for food packaging and containers, by the use of technological surveillance (TS). Materials and methods. TS was used to identify the research areas by constructing structured research equations, used to consult in scientific databases such as Scopus, and in databases of patents. The data analysis was performed by the use of Vantage Point and patents were searched in MatheoPatent. Results. In the Colombian context nanotechnology applications for packaging and containers were identified, along with the research groups working on them, and their leaders. For the global context, representative institutions and authors are showed. Conclusions. Global trends are introduced, and also are the research initiatives in Colombia. Among the technologies, the most recurrent research works are about sensors, nanocomposites, packaging and safety. [ABSTRACT FROM AUTHOR]

Copyright of DYNA - Ingeniería e Industria is the property of Publicaciones Dyna SL and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Patent application PCT/MX2009/000092 describes a method to obtain biofilms from cereals flours through casting and their use as antimicrobial pads and thermo-sealable packages for dry food products. Because of its sensitivity to water and low mechanical resistance to contain products with intermediate moisture, the biopolymeric matrix was reformulated to improve both parameters. The film obtained from the reformulation was studied by measuring tensile resistance (ASTM D1708), the swelling and were observed my scanning electron microscopy. The performance of the bio film was studied by packaging one perishable food (cheese) and subjecting it to a two months storage period. As a control, product of the same batch was vacuum packaged using a high barrier film. Microbiological and physicochemical parameters were evaluated for the cheese as critical factors during the stability study. The active films controlled the microbial load but package integrity was altered due to water absorption from the products, which led to the rupture of the structure of the biopolymer film and consequently the exposure of the product and ending of its shelf life. [ABSTRACT FROM AUTHOR]

A bioplastic semirrigid material was developed from native flour of four cassava varieties (MBRA 383, MPER 183, CM 4574-7 and CM 7951-5), incorporating fique dust, by thermo-compression technique. The material was obtained by subjecting the raw material mixture in a mold and subsequently it was compressed at 200°C. The cassava variety suitable for use in the material development was MPER 183, with results of last tensile and flexural resistance of 1,8 MPa ± 0,2 and 3,5 ± 0,2 MPa, respectively, and resistance to impact of 21,2 ± 0,1 J/m. Compression molded samples, obtained in this work are technologically feasible and favorable performance characteristics presented as an alternative to the use of polystyrene foam food packaging applied. [ABSTRACT FROM AUTHOR]

Copyright of Revista de la Sociedad Química del Perú is the property of Sociedad Quimica del Peru and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Objective. To determine the effect of different packings and modified atmospheres on the physiochemical properties of a comestible mushroom (Pleurotus ostreatus) in fresh state. Materials and methods. Mushrooms were stored at 4ºC during 15 days, using three different forms of packings: 1) Polyestiren foam with polyvinyl chloride film cover (commercial packing), 2) Polyethylene terephthalate with polypropylene bioriented film cover and 3) Polyethylene of low density film cover and three different atmospheres: 1) Air, 2) 100% N2 and 3) 10% O2, 10% CO2, and 80% N2. After stored possible changes in the physicochemical variables (pH, acidity, °Brix, moisture, chlorides, color and texture were determined. Results. There was an effect of time, packing and atmosphere on the physiochemical properties of fresh mushrooms. The range of variations was considered acceptable due to the characteristics of the mushrooms, such as biological entity that continuous with their metabolic processes. The changes in color (Group1: commercial packing and Group 1: Air stored) were not very appreciable, for the observer in all groups. The texture presented a decrease in the mechanical resistance, these may be due to the possible fermentative processes and deterioration for the high metabolic rate. Conclusions. There was not an appreciable effect of packing and environmental atmospheric conditions on the physiochemical properties of the mushroom Pleurotus ostreatus. It was also found that the commercial packing is more practical by issues of production costs. [ABSTRACT FROM AUTHOR]

Copyright of Revista Chapingo Serie Horticultura is the property of Universidad Autonoma Chapingo and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Chitosan coatings at 1 and 2% (w/v) in lactic acid at 1% (v/v) were applied as method of active packing in two varieties of tomato (HC-3880 and Lignon) and chopped papaya var. Maradol. The application of chitosan coatings retards the ripening in both varieties of tomato as well as the microbial growth in chopped papaya, indicating, in first place, its properties of barrier to the oxygen, and in the second place, its antimicrobial properties. The chitosan coating obtained from solution at 2% (w/v) was more effective in order to retard the microbial growth and ripening of tomatoes. [ABSTRACT FROM AUTHOR]

The aim of this work was to determine the shelf life of cookies Riki. Physic - chemical and sensory analysis at the beginning, were determined in accordance to national quality standards, and in the time until the product fault. It was determined the thickness and the water vapour permeability to the packaging material as well as the resistance to the thermal sealing of the bags. The shelf life of cookies "Riki" packed in metalized polypropylene in packages of 140 g was 226 days. [ABSTRACT FROM AUTHOR]

In this paper we study the consumption pattern, expectations and satisfaction of the population of Medellin with Tetra Pak packages, the treatment given to them now when they are discarded and the conduct to be followed, knowing that the Tetra Pak is recyclable, then the process to recover partially debris from Tetra Pak is modeled and marketed as intermediate goods, eligible to be reinstated within various production processes. Several operating policies through a discrete event simulation built in Extend are studied. [ABSTRACT FROM AUTHOR]

The effects of modified atmosphere packaging (MAP) containing CO2 and low CO concentrations (0.1 and 0.4%) on the red color of beef meat and on its shelf life were evaluated. Microbiological, physico-chemical and organoleptic-sensorial characteristics and color of the meat were determined and the results were compared to those of meat packed under 70%O2+30%CO2 atmosphere. The shelf life of meat packed under O2 was 30 days while for the MAP-packed samples the shelf life was 40-45 days and did not vary with the CO concentration used. The intensity of the red color of the meat packed with CO steadily increased with time, while samples packed under O2 reached a peak at day 16. The red color intensity remained unchanged for nine weeks in samples packed with 0.4% CO and the presence of CO did not affect the bacterial growth rate. Rancidity was higher in meat packed with O2 atmosphere. [ABSTRACT FROM AUTHOR]

The influence of initial humidity (13 and 15,5 %) of Bolito Bahía brown rice (Oryza sativa L.) on its stability during 12 months of storage at room temperature and vacuum-packaged in 1 kg bags was studied. Acidity in water and alcohol slightly increased at the beginning, even more in the samples with greater humidity. The control samples (bags without vacuum) were rejected before the first month due to visible infestation by insects, not dependent on humidity content; those with 15.5 % humidity and vacuum-packaged were rejected at six months. In the samples with 13 % humidity, presence of insects during the period studied was not detected. Sensory evaluation showed that with 13 % humidity, acceptance was kept for 12 months while it was rejected at 5.5 months with 15.5 % due to loss of freshness and typicality in odor and flavor. It was concluded that vacuum packaging greatly extends the stability of brown rice and that the humidity content of the grain influences its vacuum preservation. [ABSTRACT FROM AUTHOR]

The subject of this work was to define the shelf life, at room temperature, of soft crust bread with 11 % (flour weight) soy fiber. Four different variants were studied: not packed and packed without addition of calcium propionate, and packed and not packed with addition of 0,3 % of calcium propionate. The sensorial microbiological characteristics and were determined during the storage. To know the durability the results were processed statistically as incomplete failure data using the statistical method "plot risk". The shelf life at room temperature of the breads with soy fiber was 2 days without packing and 4 days with packed. The refusal took place due to deterioration of the freshness, flavor and also firmness for those not packed, the stability. The incorporation of calcium propionate at 0,3 % had any increase in the shelf life of the bread, but it allowsed that the packed breads maintain a better microbiological quality during its useful life. [ABSTRACT FROM AUTHOR]

The effect of vacuum and modified atmosphere (50 % CO2 + 50 % N2) on pork restructured meat roll shelf life was determined. A pork restructured meat roll using the traditional formulation was prepared; it was sliced and packed under 2 conditions: 50 % CO2 + 50 % N2 and vacuum packed. The packs were stored at 2 °C. Two packs for each atmosphere were opened every week for subsequent analysis of pH, microbiologic and sensory. An off-odor was assessed throughout storage and the microbial growth was faster in vacuum packs. Packaging in the absence of O2, either under vacuum led to extension of shelf-life in 18 days while in atmosphere 50 % CO2 + 50 % N2, the roll maintained the red color for 48 days. [ABSTRACT FROM AUTHOR]

Two new procedures for the elaboration of alkali-treated green table olives, without fermentation, preserved by sterilization or pasteurization were studied. In each case, the aim was to obtain a product with good quality and guaranteed safety. In the sterilized product, it was demonstrated that by including a pitting step during elaboration, a product was obtained with both flavour and texture similar to those of «green ripe olives», but without the need to apply an excessive number of washes. Alkalizing agents added to the packing solution negatively affected the organoleptic olive properties. In case of the pasteurized product, a pitting step during elaboration was also demonstrated to be effective in improving olive flavour. Fruit texture was not significantly affected by this step. Both herbal extracts and monosodium glutamate added to the packing solution successfully masked the «cooked» flavour of olives associated with pasteurisation. [ABSTRACT FROM AUTHOR]

The objective of the present work was to determine the shelf-life of soda cookies packed in bags of complex material of 0.5 kg. The cookies were evaluated initially to check the execution of their specifications of quality regarding humidity content and sensorial evaluation. The sensorial evaluation was carried out with 6 trained panelists, who made an initial description of the product and they evaluated it quantitatively by means of the Analytic Procedure of Sensorial Evaluation of cookies until the failure. The packaging material was identified and it was determined the thickness and the water vapor permeability. Thermal seal resistance was also determined to different closings of the bag. The shelf-life of soda cookies packed in bags of complex material of 0.5 kg was 90 days. [ABSTRACT FROM AUTHOR]

The article focuses on the meat industry and the protection of meat by the use of sanitary packaging techniques. Discussed within the article are the processing, distribution and commercialization processes of meat products. Food Industries in Argentina are developing technologies and systems to effectively package their products. The article presents details on the use of the packaging system called "Case Ready" and gives some insight into how the system works as far as temperature control and freshness of the products.