Characterization of Synthetic Polymer Coated with Biopolymer Layer with Natural Orange Peel Extract Aimed for Food Packaging

This research was aimed to make biolayer coatings enriched with orange peel essential oil (OPEO) on synthetic laminate, oriented poly(ethylene-terephthalate)/polypropylene (PET-O/PP). Coating materials were taken from biobased and renewable waste sources, and the developed formulation was targeted for food packaging. The developed materials were characterized for their barrier (O₂, CO₂, and water vapour), optical (colour, opacity), surface (inventory of peaks by FTIR), and antimicrobial activity. Furthermore, the overall migration from a base layer (PET-O/PP) in an acetic acid (3% HAc) and ethanol aqueous solution (20% EtOH) were measured. The antimicrobial activity of chitosan (Chi)-coated films was assessed against Escherichia coli. Permeation of the uncoated samples (base layer, PET-O/PP) increased with the temperature increase (from 20 °C to 40 °C and 60 °C). Films with Chi-coatings were a better barrier to gases than the control (PET-O/PP) measured at 20 °C. The addition of 1% (w/v) OPEO to the Chi-coating layer showed a permeance decrease of 67% for CO₂ and 48% for O₂. The overall migrations from PET-O/PP in 3% HAc and 20% EtOH were 1.8 and 2.3 mg/dm², respectively. Analysis of spectral bands did not indicate any surface structural changes after exposure to food simulants. Water vapour transmission rate values were increased for Chi-coated samples compared to the control. The total colour difference showed a slight colour change for all coated samples (ΔE > 2). No significant changes in light transmission at 600 nm for samples containing 1% and 2% OLEO were observed. The addition of 4% (w/v) OPEO was not enough to obtain a bacteriostatic effect, so future research is needed.

Effect of Non-Thermal Food Processing Techniques on Selected Packaging Materials

In the last decade both scientific and industrial community focuses on food with the highest nutritional and organoleptic quality, together with appropriate safety. Accordingly, strong efforts have been made in finding appropriate emerging technologies for food processing and packaging. Parallel to this, an enormous effort is also made to decrease the negative impact of synthetic polymers not only on food products (migration issues) but on the entire environment (pollution). The science of packaging is also subjected to changes, resulting in development of novel biomaterials, biodegradable or not, with active, smart, edible and intelligent properties. Combining non-thermal processing with new materials opens completely new interdisciplinary area of interest for both food and material scientists. The aim of this review article is to give an insight in the latest research data about synergies between non-thermal processing technologies and selected packaging materials/concepts.

Development of a valid and reliable instrument for the assessment of quality of life in parents of children with clefts

PURPOSE

Orofacial clefts are the most common congenital malformations that affect craniofacial structures. Studies show that they have a major influence on psychological development of the patient, and on their families. A review of the literature showed a lack of specific questionnaires for children and their parents. This study investigated the impact of orofacial clefts in children on the quality of life of their parents. In addition, the results of the treatment and the quality of work of the health team members involved in this process were evaluated.

MATERIALS AND METHODS

For the purpose of this study, an original questionnaire was made to analyse the effect of orofacial clefts in children who had undergone surgery on the quality of life of 73 of their parents. The questionnaire consisted of 28 simple statements, which were evaluated with a 5-degree Likert scale (from 1-fully disagree to 5-fully agree), did not require any specific additional clarification, and were easy to complete.

RESULTS

Analysis of areas of the questionnaire that applied to the parents, resulted in two subscales, parental social health and child social health, which had satisfactory Cronbach's coefficients (0.907 and 0.897, respectively). However, some issues had a relatively poor coefficient of internal consistency, which justified their expulsion from the final model of the parent questionnaire.

CONCLUSION

The questionnaire developed for this study comprised two subscales concerned with the social health of parents/respondents and the social health of adolescents, as perceived by the parents. It was a valid and reliable instrument, and it showed satisfactory quality of life for parents of adolescents with clefts.

Comparison of the effectiveness of various rotary and reciprocating systems with different surface treatments to remove gutta-percha and an epoxy resin-based sealer from straight root canals

AIM

To compare the Reciproc Blue, Reciproc and ProTaper Universal Retreatment systems with regard to the effective removal of epoxy resin-based sealer and gutta-percha during the retreatment of oval, straight root canals.

METHODOLOGY

Forty-five extracted, human mandibular first premolars with single straight oval canals were selected on the basis of cone beam computed tomography evaluations. The root canals were instrumented with the ProTaper Next system up to the X2 file, and filled with gutta-percha and epoxy resin-based sealer using the cold lateral condensation technique. After 1 month, the samples were randomly divided into three groups (n = 15) according to the retreatment system used: Reciproc Blue R40, Reciproc R40 and ProTaper Universal. The specimens were scanned at the resolution of 1.2 μm by a microcomputed tomography device after the root filling and retreatment procedures, and the decrease in the volume of filling material after each retreatment protocol was measured. The results were analysed using the Kruskal-Wallis test and additional box-and-whisker plots.

RESULTS

Although the volume of the filling material decreased significantly in all three groups (P < 0.05), none of the systems removed the material completely. The Reciproc system removed significantly more material than the ProTaper Universal (P < 0.001) and Reciproc Blue (P = 0.005) systems, with the latter two exhibiting equal volumes of remaining material (P = 0.068).

CONCLUSION

The Reciproc system was more effective than the Reciproc Blue and ProTaper Universal Retreatment systems during the removal of filling material from oval, straight canals, although none of the systems completely removed the filling material.

Extraction of bioactive compounds and essential oils from mediterranean herbs by conventional and green innovative techniques: A review

Market interest in aromatic plants from the Mediterranean is continuously growing mainly due to their medicinal and bioactive compounds (BACs) with other valuable constituents from essential oils (EOs). From ancient times, these plants have been important condiments for traditional Mediterranean cuisine and remedies in folk medicine. Nowadays, they are considered as important factors for food quality and safety, due to prevention of various deteriorative factors like oxidations and microbial spoilage. EOs have different therapeutic benefits (e.g. antioxidant, anti-inflammatory, antimicrobial, and antifungal), while BACs mostly affect nutritive, chemical, microbiological, and sensory quality of foods. Currently, many plant extracts are used for functional (healthy) foods, which additionally fuels consumer and industrial interest in sustainable and non-toxic routes for their production. EO yields from dried plants are below 5%. Their extraction is strongly dependent on the hydrophobic or lipophilic character of target molecules, hence the common use of organic solvents. Similarly, BACs encompass a wide range of substances with varying structures as reflected by their different physical/chemical qualities. Thus, there is a need to identify optimal non-toxic extraction method(s) for isolation/separation of EO/BCs from plants. Various innovative non-thermal extractions (e.g. ultrasound-, high-pressure-, pulsed electric fields assisted extraction, etc.) have been proposed to overcome the above mentioned limitations. These techniques are "green" in concept, as they are shorter, avoid toxic chemicals, and are able to improve extract yields and quality with reduced consumption of energy and solvents. This research provides an overview of such extractions of both BAC and EOs from Mediterranean herbs, sustained by innovative and non-conventional energy sources.

Efficacy of removal of cariogenic bacteria and carious dentin by ablation using different modes of Er:YAG lasers

The primary objective of this in vitro study was to evaluate the efficiency of removal of cariogenic bacteria and carious dentin by ablation using two lasers: fluorescence-feedback controlled (FFC) Er:YAG laser and different pulses of Er:YAG laser based on variable square pulse technology (VSPt). The secondary objective was to measure the temperature during laser ablation of carious tissue. Seventy-two extracted human molars were used in this study. Sixty teeth with carious dentin were randomly divided into four experimental groups according to the treatment for caries removal: group 1: 400 µs (FFC group); group 2: super short pulse (SSP group, 50 µs pulse); group 3: medium short pulse (MSP group, 100 µs pulse); group 4: short pulse (SP group, 300 µs pulse) and one positive control group with no treatment. Twelve teeth without carious lesion were used as a negative control group. After caries removal, swabs were taken with cotton pellets and real-time PCR analysis was performed. During caries ablation, a thermal infrared camera was used to measure the temperature changes. In all experimental groups, specimens were free of bacterial contamination after the treatment. In the SSP, MSP and SP groups, temperatures measured during caries ablation were significantly higher compared to temperatures in the FFC group (P<0.001). In this in vitro study, laser treatment for removal of carious dentin and cariogenic bacteria was an efficient treatment modality without causing excessive temperatures that might adversely affect pulp vitality.

An Integrated Approach to Mandarin Processing: Food Safety and Nutritional Quality, Consumer Preference, and Nutrient Bioaccessibility

Mandarins are a member of the Citrus genus and are the focus of growing commercial interest, with satsuma mandarins (Citrus unshiu) and the common mandarin (Citrus reticulata Blanco) being the most important mandarin varieties. The possible health benefits and functional properties of those fruits are often associated with the antioxidative function of vitamin C, carotenoids, and phenolic compounds. While most mandarins are consumed fresh, many are processed into juices (mostly cloudy), usually via thermal processing which can lead to the creation of off-flavors and may diminish nutritional quality. The aim of this review is to summarize the most significant and recent information on the safety, sensorial properties, and nutritional benefits of mandarins and their processing into juice. The article also discusses recent information regarding the bioaccessibility of valuable, mandarin specific, compounds.

Effect of gonadectomy on taste preference for glucose solutions in rats

Mature male and female rats maintained on an ad lib diet were given a choice between tap water and glucose solutions of different concentrations (1, 5 and 12 percent). Both sexes exhibited a definite preference for the 12 percent glucose solution, but the females drank significantly more than males. Gonadectomy produced neither quantitative nor qualitative changes in the choice made by male rats. On the contrary, gonadectomized females showed a depression of the 12 percent glucose solution intake and an increase in the 5 percent glucose solution intake, resulting in a decrease of the total fluid intake. A comparison of ovariectomized and intact female rats in regard to the self-selection of tap water and a 5 percent glucose solution confirmed the stimulatory effect of ovariectomy on the 5 percent glucose solution intake. When a choice between tap water and 12 percent glucose solution was permitted the ovariectomized rats showed a weaker positive response to the sweet solution than the intact female rats.