Estudio clínico y normas generales de tratamiento en las fracturas de los maxilares

Reproducció digital del document publicat en format paperEn la Traumatología Facial, cabe destacar las nuevas técnicas que du­rante los últimos años han enriquecido las posibilidades terapéuticas, com­pletando los tratamientos clásicos de las fracturas de la región maxilofacial. Ello nos obliga a realizar un repaso de estas nuevas técnicas valorando su indicación de acuerdo con las características clínicas de cada fractura, así como a estudiar en que casos completan o substituyen al bloqueo interma­xilar, como tratamiento básico de estos traumatismo

Volatile Profile of Nuts, Key Odorants and Analytical Methods for Quantification

The presence of nuts in diets has notably increased due to their composition, and the presence of antioxidants and their unsaturated fatty acid profile has led to a considerable increase in their consumption. The volatile profile of nuts is important from different points of view. It affects consumer’s selection, influences raw material selection for the production of composite foods, dictates variety selection in breeding programs, and, from a quality perspective, its changes can indicate food degradation or alteration. A review of the published bibliography concerning the determination of volatiles in nuts has been carried out. The information retrieved has been divided into four main sections. First, a discussion on the main volatiles present in nuts is performed; next, a revision of the methods used to determine the volatiles is presented; and, finally, two sections describing how harvesting conditions, healthy state and the thermal treatment of nuts modifies their volatile profile are added. Analysis of the published bibliography denoted the complexity of volatile determination and the different variables that can modify the compounds present in the volatile fraction of nuts.The authors would like to acknowledge the Generalitat Valenciana (FEDEGENT/2018/021) for their financial support

Impact of UV-light irradiation on sensory properties, volatile, fatty acid, and tocopherol composition of peanuts (Arachis hypogaea L.)

Shelf life of peanuts is determined by their susceptibility to lipid oxidation. However, oxidation stability tests require accelerated conditions to speed up oxidation processes. This work aimed to test the use of UV radiation to accelerate the oxidation in peanuts. Shelled and fried peanuts were irradiated for 3 and 7 days, respectively with a UV lamp. The content of fatty acids, tocopherols, and volatile compounds was determined followed by colour and sensory properties of samples. Obtained results were compared with samples heated for 2 months at 70 °C in an oven. Tocopherol content showed oxidation process had just started after 3 days of UV irradiation. Moreover, aldehydes content increased 8.40 times and 11.77 times at 3 days and 7 days, respectively. Aroma, odour, sweetness scores, and a* value of peanuts were lower and permanency and rancity scores were higher after the oxidation process. Thermal treatment showed an increase in colour and b* value and a reduction in a crunchiness score highlighting temperature possible causes chemical changes which are not related to the oxidation process. Acceleration of oxidation with UV radiation can be used to study peanuts oxidation with less impact on sample colour and crunchiness when the sensorial analysis was performed.The authors would like to acknowledge the Packaging, Transport and Logistics Research Center (ITENE) and the Generalitat Valenciana (FEDEGENT/2018/021) for their financial support

Optimization and validation of a simplified methodology for simultaneous extraction of fatty acids and tocopherol homologues in peanuts

A new sample treatment methodology was developed for the simultaneous determination of oleic, linoleic, palmitic and stearic fatty acids (FA), and α-, β-, γ- and δ-tocopherol homologues in peanut samples. Usually, the determination of these compounds is carried out after oil extraction with an organic solvent at boiling temperatures of the solvent. The innovative analytical methodology developed in this work was performed in a 20 mL vial in which the FA and tocopherols were simultaneously extracted, and the derivatization of the FA was, afterwards, conducted. The reduction in analysis time from 1 h 30 min (reference methodology) to 20 min (new methodology) increased the sample throughput. Furthermore, the amount of organic solvent used decreased from 40 mL to 6 mL The new methodology was validated based on the analysis of a certified reference peanut butter sample and the results were compared to those obtained by using the reference methodology and a suitable agreement with the certified values was found. Finally, the new sample treatment approach was used to analyse toasted and fried (with and without tegument) peanuts.The authors would like to acknowledge the Packaging, Transport and Logistics Research Center (ITENE) and the Generalitat Valenciana (FEDEGENT/2018/021) for their financial support and DAMEL group© for providing some of the peanut samples

Oxygen Scavenger and Antioxidant LDPE/EVOH/PET-Based Films Containing β-Carotene Intended for Fried Peanuts (Arachis hypogaea L.) Packaging: Pilot Scale Processing and Validation Studies

The aim of this study was to develop an oxygen scavenger and antioxidant active packaging material for fried peanuts. The packaging solution, which has been made at the laboratory previously, has been developed by cast film extrusion and is composed of low-density polyethylene-ethylene vinyl alcohol-polyethylene terephthalate (LDPE/EVOH/PET)-based films containing β-carotene (CAR). In comparison with film without additive, developed film presented an orange colouring (higher L* and b* values and lower a* values) and an increase in oxygen induction time (OIt) from 4.5 to 14.1 min. The incorporation of β-carotene to the formulation also brings about a significant effect on the thermal stability as maximum degradation temperatures increased around 1%. Regarding the oxygen absorption capacity of the films, values of 1.39 ± 0.10 mL O2 per g of film at laboratory scale and 1.7 ± 0.3 mL O2 per g of multilayer (ML)/LDPE_CAR were obtained, respectively, after 3 days, proving the suitability of the packaging solutions as oxygen absorbers. To validate the packaging solution, the oxidative stability of fried peanuts packed in fabricated multilayer β-carotene bags was evaluated for 3 months at 40 °C. The hexanal content remained constant during this period. Meanwhile, peanuts packed in ML without β-carotene increased their hexanal content to 294%. This fact indicated a lower extent of oxidation in fried peanuts compared to food samples packaged in control films, suggesting the potential of ML/LDPE_CAR films as sustainable and antioxidant food packaging systems to offer protection against lipid oxidation in foods. Sensory evaluation confirmed that ML/LDPE_CAR films provided the peanut samples with an extra aroma due to the volatile degradation products of β-carotene (such as β-cyclocitral or 6-methyl-5-hepten-2-ol).This research was funded by Generalitat Valenciana (FEDEGENT/2018/021) and the Packaging, Transport and Logistics Research Center (ITENE) (ITENE2-18Y)

Evaluating the Functional Properties of Spray-Dried Porcine Plasma in Gilthead Seabream (Sparus aurata) Fed Low Fish Meal Diets

Blood by-products are an untapped source of high-quality ingredients for aquafeeds, containing a broad variety of cytokines, hormones, growth factors, proteins, bioactive peptides, and amino acids. The effects of the spray-dried porcine plasma (SDPP), a type of processed animal protein on several immune parameters, were evaluated in sea bream using ex vivo and in vitro assays. In this study, fish were fed with two isoproteic, isolipidic, and isoenergetic diets: control diet (7% fish meal, FM) and SDPP diet (2% FM and 5% SDPP). At the end of the 92-days trial, those fed the SDPP diet were larger in body weight (p 0.05). The ex vivo immune stimulation of splenocytes indicated that SDPP had a beneficial effect in promoting systemic immunity, since the surface cell marker (cd4), pro- (il-1β), and anti-inflammatory (tgf-β1) cytokines, and genes involved in humoral immunity (IgM) were up-regulated. The co-culture assays of skin mucus corroborated that SDPP enhanced the antibacterial capacity of mucus against V. anguillarum. In addition, main mucus biomarkers did not show significant differences, except for cortisol levels which were lower in the SDPP diet. The present study indicated that SDPP may be considered a functional ingredient in aquafeeds formulated with low FM levels.info:eu-repo/semantics/publishedVersio

Carvacrol, thymol, and garlic essential oil promote skin innate immunity in gilthead seabream (Sparus aurata) through the multifactorial modulation of the secretory pathway and enhancement of mucus protective capacity

One of the main targets for the use of phytogenics in aquafeeds is the mucosal tissues as they constitute a physical and biochemical shield against environmental and pathogenic threats, comprising elements from both the innate and acquired immunity. In the present study, the modulation of the skin transcriptional immune response, the bacterial growth capacity in skin mucus, and the overall health condition of gilthead seabream (Sparus aurata) juveniles fed a dietary supplementation of garlic essential oil, carvacrol, and thymol were assessed. The enrichment analysis of the skin transcriptional profile of fish fed the phytogenic-supplemented diet revealed the regulation of genes associated to cellular components involved in the secretory pathway, suggesting the stimulation, and recruitment of phagocytic cells. Genes recognized by their involvement in non-specific immune response were also identified in the analysis. The promotion of the secretion of non-specific immune molecules into the skin mucus was proposed to be involved in the in vitro decreased growth capacity of pathogenic bacteria in the mucus of fish fed the phytogenic-supplemented diet. Although the mucus antioxidant capacity was not affected by the phytogenics supplementation, the regulation of genes coding for oxidative stress enzymes suggested the reduction of the skin oxidative stress. Additionally, the decreased levels of cortisol in mucus indicated a reduction in the fish allostatic load due to the properties of the tested additive. Altogether, the dietary garlic, carvacrol, and thymol appear to promote the gilthead seabream skin innate immunity and the mucus protective capacity, decreasing its susceptibility to be colonized by pathogenic bacteria

Porcine Protein Hydrolysates (PEPTEIVA®) Promote Growth and Enhance Systemic Immunity in Gilthead Sea Bream (Sparus aurata)

The effects of porcine plasma protein hydrolysate (PPH) on growth, feed efficiency, and immune responses was evaluated in Sparus aurata. Fish were fed two isoproteic (48% protein), isolipidic (17% fat), and isoenergetic diets (21.7 MJ/kg) diets, one of them containing 5% PPH at the expense of fishmeal. Both diets were tested for 92 days. A significant increase in growth was observed in fish fed the PPH diet in comparison to the control group (182.2 ± 4.4 vs. 173.8 ± 4.1 g), as well as an increase in feed intake without worsening FCR values. An ex vivo assay, with splenocytes incubated with lipopolysaccharide, was conducted to evaluate the cellular immune competence of fish. Genes involved in humoral immunity (lys, IgM), pro- (tnf-α, il-1β), and anti-inflammatory (tgf-β1, il10) cytokines were upregulated in the PPH group in comparison to the control group. The inclusion of PPH in diets enhanced the antibacterial capacity of skin mucus, as the co-culture of selected bacteria (E. coli, V. anguillarum, and P. anguilliseptica) with skin mucus indicated. The present results showed that the PPH in low fishmeal diets (2%) promoted growth and feed efficiency, as well as enhancing the immune response, which indicates that this is a safe and functional ingredient for aquafeeds.info:eu-repo/semantics/publishedVersio