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En este artículo se exponen algunos de los resultados de una investigación desarrollada en clases de historia en escuelas secundarias de Chile. El proyecto indaga en estrategias para promover la literacidad crítica digital entre las y los estudiantes, utilizando comentarios breves con contenido histórico, siguiendo el formato propio de las redes sociales. La investigación es de carácter cualitativo y se ubica en el área disciplinar de la Didáctica de las ciencias sociales. Los resultados presentados en este artículo corresponden a un caso compuesto por 40 estudiantes, de 15 a 16 años. Los materiales creados trabajan cuatro ejes propios de la literacidad crítica: la distinción de hechos y opiniones, la identificación de silencios y exclusiones en los argumentos, el trabajo en torno a la fiabilidad de las fuentes y, finalmente, el reconocimiento de la intencionalidad en los discursos. Los resultados dan cuenta de las condiciones iniciales del estudiantado y de las mejoras producidas en la mayoría de los ejes de la literacidad crítica. También se analizan las particularidades de los resultados para cada habilidad.

El papel constituye un importante bien y servicio para el día a día, aun así, su proceso productivo requiere de altos niveles de consumo de energía, agua y fibra. En este momento Colombia está adelantando esfuerzos para alcanzar el desarrollo sostenible en la industria, para esto se encuentra trabajando bajo el marco del Programa de las Naciones Unidas para el Medio Ambiente (PNUMA), el cual propone abordar problemáticas ambientales mediante el replanteamiento de los procesos productivos y la incorporación de la eco-innovación como una herramienta al modelo de negocio. Este documento analiza el estado actual de la ecoinnovación en la Industria de la Pulpa y el Papel en Colombia para después, a través de la revisión del proceso productivo del papel, identificar los pasos que siendo mejorados resulten en la reducción de costos de producción, consumo de energía, agua y fibras, teniendo como meta al mismo tiempo la reincorporación de los residuos producidos por este proceso a otras cadenas de producción, para generar un impacto positivo y valor agregado a la cadena de valor. La intervención de las fases de secado, formación y presa en el proceso de producción de papel, así como el uso del licor negro como materia prima para la producción de bio-combustibles probaría ser una importante mejora de todo el proceso productivo, convirtiendo a la industria en una que demande menos energía, mejorando la calidad del producto final y abriendo a la industria nuevos niveles de competitividad en el escenario nacional e internacional.

Resumen Introducción. El trauma de tórax tiene alta incidencia y el neumotórax es el hallazgo más frecuente. La literatura es escasa sobre qué hacer con los pacientes asintomáticos y con neumotórax por trauma de tórax penetrante. El objetivo de este estudio fue evaluar cuáles son los hallazgos de la radiografía de control de los pacientes con trauma de tórax penetrante que no son llevados inicialmente a cirugía, y su utilidad para determinar la necesidad de un tratamiento adicional. Métodos. Se realizó un estudio retrospectivo de cohorte, incluyendo pacientes mayores de 15 años que ingresaron por trauma de tórax penetrante entre enero de 2015 y diciembre de 2017 y que no requirieron manejo quirúrgico inicial. Se analizaron los resultados de la radiografía de tórax, el tiempo de su toma y la conducta decidida según los hallazgos en los pacientes dejados inicialmente bajo observación. Resultados. Se incluyeron 1.554 pacientes, cuya edad promedio fue de 30 años, 92,5 % del sexo masculino y 97% con herida por arma cortopunzante. Se dejaron 361 pacientes bajo observación con radiografía de control, de los cuales 186 (51,5 %) no presentaban alteraciones en su radiografía inicial, 142 tenían neumotórax menor del 30 % y 33 tenían neumotórax mayor del 30 %, hemoneumotórax o hemotórax. Se requirió toracostomía cerrada como conducta final en 78 casos, esternotomía o toracotomía en 2 casos y 281 se dieron de alta. Conclusión. En pacientes asintomáticos con neumotórax pequeño o moderado y sin otras lesiones significativas, podrían ser innecesarios los largos tiempos de observación, las radiografías y la toracostomía cerrada. Abstract Introduction: Chest trauma has a high incidence, and pneumothorax is the most frequent finding. The literature is limited about what to do with asymptomatic patients with pneumothorax due to penetrating chest trauma. The objective of this study was to evaluate the findings of control follow-up chest x-ray in patients with penetrating chest trauma who are not initially taken to surgery and its usefulness in determining the need for additional management. Methods: A retrospective cohort study was conducted, including patients older than 15 years who were admitted for penetrating chest trauma between January 2015 and December 2017 and who did not require initial surgical management. The results of the chest x-ray, the timing of it and the management according to the findings in the patients initially left under observation were analyzed. Results: 1,554 patients were included; whose average age was 30 years, 92.5% were males and 97% sustained a gunshot wound; 361 patients were left under observation with control x-ray, of which 186 (51,5%) had no findings on their initial radiograph, 142 had pneumothorax less than 30% and 33 had pneumothorax greater than 30%, hemoneumotorax or hemothorax. Closed thoracostomy was required as final management in 78 cases, sternotomy or thoracotomy in 2 cases and discharge in 281. Conclusion: In asymptomatic patients with small or moderate pneumothorax and without other significant injuries, longer observation times, x-rays and closed thoracostomy may be unnecessary.

Se evaluó comparativamente la sustentabilidad de sistemas productivos con diferentes niveles de complejidad estructural y funcional en la zona central de Córdoba, Argentina. Se utilizó una matriz de indicadores con un abordaje multidisciplinario, que integró los aspectos ambiental, social y económico. Se analizaron tres agrosistemas mixtos de producción extensiva, en las zonas serrana, pampeana y semiárida central, un agrícola puro con producción animal de autoconsumo y un sistema agrícola biodinámico en el periurbano de la ciudad de Córdoba, determinándose los puntos críticos de sustentabilidad en cada uno de ellos. Los resultados denotan que estos sistemas productivos, al afectar la biodiversidad, la calidad del ecosistema (resiliencia y matriz del paisaje) y simplificar la oferta de alimentos, comprometen la perdurabilidad del ambiente físico-biológico y no alcanzan para respaldar la soberanía alimentaria a nivel local y regional. https://www.editoraartemis.com.br/livro/2847/ Fil: Zamar, José Luis. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina. Fil: Arborno, Vilda Miryam. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina. Fil: Re, Gustavo Enrique. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina. Fil: Revelli, Claudia Susana. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina. Fil: Rojas, María Alejandra. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina.

Edible films including active ingredients can be used as an alternative to preserve food products. Essential oils (EOs) exhibit antimicrobial activity against pathogenic microorganisms but their low water solubility limits the application in foods. To improve water dispersion and protect EOs from degradation, nano-sized emulsions emerge as a viable alternative. Nanoemulsions containing EOs and polysaccharides could be used to form edible films with functional properties. This study was focused on the evaluation of physical, mechanical and antimicrobial properties of alginate-based edible films formed from nanoemulsions of EOs. Nanoemulsions containing thyme (TH-EO), lemongrass (LG-EO) or sage (SG-EO) oil as dispersed phase and sodium alginate solution as continuous phase were prepared. The average droplet size of nanoemulsions was reduced after the microfluidization treatment exhibiting multimodal size distributions. The zeta-potentials of nanoemulsions were between 41 mV and 70 mV depending on the type of EO used. The lowest whiteness index was found in SG-EO nanoemulsions, whereas those containing TH-EO showed the highest value. Films formed from SG-EO nanoemulsions exhibited higher transparency, water vapor resistance and flexibility than films formed from TH-EO or LG-EO. Edible films containing TH-EO were those with the strongest antimicrobial effect against inoculated Escherichia coli, achieving up to 4.71 Log reductions after 12 h. Results obtained in the present work evidence the suitability of using nanoemulsions with active ingredients for the formation of edible films, with different physical and functional properties. (C) 2015 Elsevier Ltd. All rights reserved This research was supported by the Ministerio de Ciencia e Innovación (Spain) throughout projects ALG2009-11475 and ALG2012-35635. Author Acevedo-Fani also thanks to the University of Lleida for the pre-doctoral grant. Author Martín-Belloso acknowledges to the Institució Catalana de Recerca I Estudis Avançats (ICREA) for the Academia 2008 Award.

The aim of this research was to evaluate the influence of an in vitro gastrointestinal digestion on the stability and bioaccessibility of vitamin C, phenolic compounds, and carotenoids, as well as the antioxidant activity in a blended fruit juice (BFJ) containing orange, pineapple, and kiwi. Vitamin C and most of the analyzed phenolic compounds were quite stable under gastric conditions (recovery > 75%), whereas carotenoids diminished significantly (to 64%). The concentration of all the evaluated compounds decreased during small intestinal digestion. The bioaccessibility of hydrophilic constituents was higher than that of lipophilic constituents. Flavonoids, vitamin C, and phenolic acids showed bioaccessibilities of 20.1, 15.0, and 12.7%, respectively. However, carotenes and xanthophylls were around 7.6 and 17.4% available for absorption. Despite the decrease in the concentration of these bioactive compounds after being subjected to an in vitro gastrointestinal digestion, results suggest that BFJ is an important source of bioaccessible constituents.

The aim of this research was to evaluate changes in the phenolic compounds, isoflavones and antioxidant activity of soymilk following in vitro gastrointestinal digestion (including dialysis). Gastric digestion significantly influenced the release of bioactive substances from the soymilk matrix, increasing the concentration of total phenolic components (35% as the sum of individuals and 14% by Folin-Ciocalteu [F-C] method), total isoflavone content (22%) and total antioxidant activity (76%). The concentration of all those compounds was reduced significantly in the duodenal fraction in comparison to gastric digestion and their lowest concentration was observed in the dialysed fraction, where phenolic acids were not detected. The bioaccessibility of soymilk phenolic compounds was 15% as the sum of individuals and 20% by F-C assay; isoflavones 36% and constituents with antioxidant activity 27%. Results suggest that most of these compounds were sufficiently available to be absorbed and could contribute health benefits.

The effect of alginate-based edible coating as carrier of antibrowning agents (ascorbic and citric acid) on color, bioactive compounds content and antioxidant activity of fresh-cut mangoes ‘Kent’ stored at 4 °C were evaluated. The application of alginate edible coating in conjunction with antibrowning agents (ascorbic and citric acid) to mango cubes maintained higher color values (L* and °Hue) and increased vitamin C content compared to mango cubes treated only with alginate coating or control. Total phenols content, measured throughout the Folin–Ciocalteu method, was increased 2-fold in cubes coated with alginate plus antibrowning agent. This behavior was attributed to vitamin C addition and not to a real increase in phenolic compounds. However, mangoes coated with alginate plus antioxidant presented higher concentration of ρ-hydroxybenzoic and ellagic acid than those samples coated just only with alginate or control. Mango cubes with antibrowning agents had the highest antioxidant activity due the ascorbic acid addition. The combination of alginate and antibrowning agent preserved the color of fresh-cut mangoes and increased the antioxidant potential of cubes.

This paper aims to evaluate the effects of high intensity pulsed electric fields (HIPEF) (35 kV/cm with 4 μs bipolar pulses at 200 Hz for 800 and 1400 μs) or thermal pasteurization (90 °C for 60 s), on the free amino acid (AA) profile of a fruit juice–soymilk (FJ–SM) beverage stored at 4 °C. The free AA profile of the FJ–SM beverage was constituted by Arg, Pro, Glu, Asp and Ala, as the most abundant AAs, and Ser, Phe, Leu, Lys, Thr, Tyr, Met, Val, Gly, Hys and Ile in lower concentrations. Immediately after HIPEF-800 μs process no significant changes on individual free AA content of the FJ–SM beverage were observed, except for Val concentration which increased. Conversely, when HIPEF-1400 μs or heat treatments were applied, Glu, Gly, Tyr, Val, Leu, Phe, Lys and Ile content was significantly reduced, while the concentration of Arg, Ala and Met slightly increased. Hence, total free AA content of HIPEF-800 μs treated FJ–SM beverage was similar to that of the untreated one (64.5–64.79 mg/100 mL), whereas those HIPEF-1400 μs or heat treated beverages presented lower values (60.25–61.82 mg/100 mL). Regardless of the treatment applied, the concentration of most individual free AAs, as well as total content, significantly increased along the storage; although, Pro content diminished with time. Additionally, His, Tyr, Met and Leu content of thermally treated beverages decreased as storage time increased. Overall, HIPEF treated FJ–SM beverages had higher free AA content than those thermally processed. Hence, free AA composition of mixed beverages could be well retained after applying HIPEF processes. Industrial relevance HIPEF process is a potential technology in order to obtain mixed beverages with similar content of health-related compounds than fresh products. The FJ-SM beverage evaluated in this study represents a good source of almost essential AA recommended for good health. Food industry could apply this novel process to preserve liquid foods with high content of bioactive compounds and fresh-like characteristics, avoiding the detrimental effects caused by heat.

Effects of high intensity pulsed electric field (HIPEF) (35 kV/cm with 4 μs bipolar pulses at 200 Hz for 800 and 1400 μs) or thermal (90 °C for 60 s) treatments on fatty acid and mineral profiles of a fruit juice-soymilk (FJ–SM) beverage during storage (56 days) at 4 °C were evaluated, having the just prepared beverage as a reference. Linoleic, oleic, linolenic, palmitic and stearic acids were found at highest concentration in the FJ–SM beverages; whereas, Ca and Mg were identified as the most abundant minerals, irrespectively of the treatment applied. Initial concentration of most fatty acids and minerals was not affected by HIPEF or thermal processes; only elaidic and linoleic acid concentration decreased after HIPEF or heat treatments, and Fe and Zn content was significantly enhanced in HIPEF beverages. Along the storage, total fatty acid content showed a significant increase in untreated and treated beverages; whereas minerals remained highly stable. Nevertheless, HIPEF beverages always showed higher concentration of fatty acids and minerals than those heat processed. Hence, HIPEF could be a potential alternative to obtain FJ–SM beverages with a long shelf-life and elevated amounts of health related compounds.

Physicochemical attributes, aroma profile, and odor contribution of pineapple flesh were studied for the top, middle, and bottom cross-sections cut along the central axis of Gold cultivar pineapple. Relationships between volatile and nonvolatile compounds were also studied. Aroma profile constituents were determined by headspace solid-phase microextraction at 30 °C, followed by gas chromatography/mass spectrometry analysis. A total of 20 volatile compounds were identified and quantified. Among them, esters were the major components which accounted for 90% of total extracted aroma. Methyl butanoate, methyl 2-methyl butanoate, and methyl hexanoate were the 3 most abundant components representing 74% of total volatiles in pineapple samples. Most odor active contributors were methyl and ethyl 2-methyl butanoate and 2,5-dimethyl 4-methoxy 3(2H)-furanone (mesifuran). Aroma profile components did not vary along the fruit, but volatile compounds content significantly varied (P < 0.05) along the fruit, from 7560 to 10910 μg/kg, from the top to the bottom cross-sections of the fruit, respectively. In addition, most odor-active volatiles concentration increased from the top to the bottom 3rd of the fruit, concurrently with soluble solids content (SSC) and titratable acidity (TA) differences attributed to fruitlets distinct degree of ripening. Large changes in SSC/TA ratio and volatiles content throughout the fruit found through this study are likely to provoke important differences among individual fresh-cut pineapple trays, compromising consumer perception and acceptance of the product. Such finding highlighted the need to include volatiles content and SSC/TA ratio and their variability along the fruit as selection criteria for pineapples to be processed and quality assessment of the fresh-cut fruit.

A fruit juice-soymilk (FJ-SM) beverage was treated by high intensity pulsed electric fields (HIPEF) (35 kV/cm with 4 μs bipolar pulses at 200 Hz for 800 or 1400 μs) or heated (90 °C, 60 s) in order to evaluate and compare the effects of both technologies on the isoflavone profile along the storage at 4 °C. Total isoflavone content was determined by quantification of aglycone and glucoside forms analyzed with HPLC. Immediately after treatments, all the evaluated samples showed a higher concentration of glucosides than aglycones, genistin being the most abundant glucoside. Heat treated samples showed higher initial concentration of glucosidic forms as compared to the untreated or HIPEF treated beverages. No significant changes were observed in total isoflavone content after the increasing HIPEF treatment time from 800 to 1400 μs. During the storage, genistein, daidzein and daidzin content increased; while genistin showed a slight decrease, irrespective of the treatment applied. In this way, total isoflavone content tend to increase throughout the time in all the evaluated samples. After 56 days of storage, there was no significant difference in HIPEF treated and fresh FJ-SM beverages, the latter being slightly higher in those thermally treated. As a result, HIPEF could be a good technology in order to obtain FJ-SM beverages with a high content of isoflavones and fresh-like characteristics. Considering the great concentration of isoflavones in untreated and treated FJ-SM beverages, their consumption could be a good way to increase the isoflavone daily intake of the population. Industrial relevance HIPEF processing could be a competent technology in order to obtain FJ-SM beverages with fresh-like appearance and similar isoflavone content than just made products. The fruit juice-soymilk beverage evaluated in the present research has a great isoflavone content regarding to commercial soy based beverages. Its consumption could increase the current isoflavone intake of the population. Industry could apply this non-thermal technology in order to meet current consumers' claims for quality foods with high nutritional values.

The effects of high-intensity pulsed electric fields (HIPEF) treatment (35 kV/cm, 4 μs bipolar pulses at 200 Hz for 800 or 1400 μs) on the microbial stability, quality parameters and antioxidant properties of a fruit juice–soymilk (FJ–SM) beverage along the storage time at 4 °C were compared to those obtained by thermal pasteurization (90 °C, 60 s). HIPEF processing for 800 μs ensured the microbial stability of the beverage during 31 days; however, longer microbial shelf-life (56 days) was achieved by increasing the treatment time to 1400 μs or by applying a thermal treatment. Peroxidase and lipoxygenase of HIPEF treated beverages were inactivated by 17.5–29% and 34–39%, respectively; whereas thermal treatment achieved 100% and 51%. During the storage, vitamin C content and antioxidant capacity depleted with time, and they were higher in FJ–SM beverages processed by HIPEF than in those thermally treated. Instead, total phenolic content of beverages did not present significant changes over the time, and it was higher in the 1400 μs-HIPEF treated beverages. In general, color, soluble solids, pH, and acidity values were not significantly affected by the processing treatments. Beverage viscosity increased over time, regardless of the treatment applied. Hence, application of HIPEF may be a good alternative treatment to thermal processing in order to ensure microbiological stability, high nutritional values and fresh-like characteristics of FJ–SM beverages.

The effects of modified atmosphere packaging on volatile compound content and physicochemical and antioxidant attributes of Gold cultivar fresh-cut pineapples were assessed throughout storage at 5 degrees C. Fresh-cut pineapple pieces were packed under LO (low oxygen, 12% O(2), 1% CO(2)), AIR (20.9% O(2)) and HO (high oxygen, 38% O(2)) headspace atmospheres. Methyl butanoate, methyl 2-methylbutanoate, and methyl hexanoate were the most abundant volatiles regardless of the packaging atmosphere and days of storage; whereas most odor active volatiles were methyl and ethyl 2-methylbutanoate, 2,5-dimethyl-4-methoxy-3(2H)-furanone and ethyl hexanoate. Physicochemical attributes of pineapple did not significantly vary, whereas vitamin C content and total antioxidant capacity were lower for fresh-cut pineapple in HO (488 +/- 38 mg/100 mg(fw) and 54.4 +/- 5.7%, respectively) than for LO and AIR packages. Storage life of fresh-cut pineapple was limited to 14 days by volatile compounds losses and fermentation processes.

Pineapple flesh cut from three cross sections along the central axis were used to determine mechanical response to compression, penetration, shear and extrusion forces, color and related enzymes activity, antioxidant properties and other quality attributes and how they vary along the central axis of the fruit to determine the key factors to define Gold cultivar pineapple quality requirements for fresh-cut processing. Hardness, fracturability and associated work did not significantly vary among fruit pieces from different sections of the fruit, except for shear hardness (from 6.5 ± 1.2 to 10.0 ± 3.5 N) and related work (from 19 ± 6 to 41 ± 24 N mm). Color parameters, L*and b*, increased from the bottom to the upper third, while a* and POD activity (6.70 ± 0.15 to 6.02 ± 0.11/min/mL) significantly decreased while PPO activity was not detected. Vitamin C and total phenol content to acidity ratio were lower in the upper third of the fruit (305 ± 40 mg/100 gfw and 40.3 ± 1.0 mg gallic acid/100 gfw, respectively), contrary to titratable acidity (0.45 ± 0.05 to 0.70 ± 0.05 g/100 gfw) and water content (81.2 ± 0.8 to 85.7 ± 1.4%). POD activity, water content, total phenolic compounds and the ratio soluble solids to acidity were the four parameters which allowed better discrimination between Gold cultivar pineapple flesh cut from the three cross sections along the central axis of the fruit and showed the highest correlation coefficients between each pair of parameters.

Edible films and coatings are applied on many products to control moisture transfer, gas exchange or oxidation processes. One major advantage of using edible films and coatings is that several active ingredients can be incorporated into the polymer matrix and consumed with the food, thus enhancing safety or even nutritional and sensory attributes. This review discusses the use of edible coatings as carriers of functional ingredients on fresh-cut fruits, including the recent advances in the incorporation of antimicrobials, antibrownings, texture enhancers and nutraceuticals to improve quality and functionality of fresh-cut fruits. Sensory implications, regulatory status and future trends are also reviewed.

The influence of dipping in ascorbic acid, citric acid and calcium chloride (AA + CA + CaCl 2 ) solution and storage time on color, bioactive compounds content and antioxidant activity of fresh-cut mango ‘Kent’ stored at 5 °C was evaluated. The treated mangoes showed better color retention during storage than control mangoes. The dipping treatments with AA + CA + CaCl 2 significantly increased the vitamin C values compared with untreated mango cubes. β-Carotene was not affected by dipping treatments and vitamin E showed a significant decline over storage time for both treated and untreated mango cubes. However, higher vitamin E values were found in treated mangoes. Dipped cubes had higher antioxidant activity measured as TEAC and %RSA than controls. In general, addition of ascorbic acid as an anti-browning agent not only retarded quality loss of fresh-cut mango cubes but also promoted significant increases in antioxidant activity in comparison with control samples.

The use of alginate- (2% w/v) or gellan-based (0.5% w/v) coating formulations on fresh-cut papaya pieces was investigated in order to determine their ability to improve water vapor resistance (WVR), to affect gas exchange and to carry agents that help to maintain the overall quality of the minimally processed fruit. Formulations containing 2% (w/v) glycerol+1% ascorbic acid or 1% glycerol+1% ascorbic acid exhibited slightly improved water barrier properties for both types of coatings, as compared to the uncoated samples. The incorporation of 0.025% (w/w) sunflower oil into the alginate or the gellan-based formulations resulted in a 16% and 66% increase in the WVR of the coated samples, respectively. In general, coatings improved firmness of the fresh-cut product during the period studied. Furthermore, the addition of ascorbic acid as antioxidant in the coatings aided to preserve the natural ascorbic acid content of the fresh-cut papaya, helping to maintain its nutritional quality throughout storage. The gas barrier properties of the formulated coatings were not modified to allow substantial changes on respiratory rate and ethylene production of the coated papayas.

Influence of packaging conditions on fresh-cut ‘Gold’ pineapple shelf-life were studied during 20 d of storage at 5 °C. Fresh-cut fruit pieces were packed in polypropylene trays (PP) and wrapped with 64 μm polypropylene film under active (high 40% or low oxygen, 11.4%) or passive modified atmospheres (air or cut fruit coated with 1%, w/v alginate). Changes in headspace composition, titratable acidity, pH, soluble solids content, juice leakage, color, texture, and microbial growth were evaluated over time. For all packaging conditions, oxygen concentration continuously decreased below its initial concentration over 20 d storage, but never reached levels below 2% O 2 . Meanwhile, CO 2 concentration inside all packages continuously increased over time up to 10.6–11.7% from the initial conditions. Ethylene concentrations were always less than 0.4 μl L −1 while ethanol was detected only after 13 d of storage. Color parameters L * and b * significantly decreased over time in all packaging conditions and were directly attributed to the translucency phenomenon in the fruit flesh. When alginate coating was used, juice leakage was significantly reduced in contrast with the substantial juice accumulation observed in the rest of the packaging conditions. Texture profile analysis (TPA) parameters, did not significantly change over time, suggesting that structural characteristics of fresh-cut pineapple pieces were preserved throughout storage. From the microbial point of view, the shelf-life of ‘Gold’ fresh-cut pineapple was limited to 14 d by mesophilic bacterial growth. Further studies are needed to evaluate the sensory aspects, as well as to characterize the flesh translucency phenomenon and reduce juice leakage of fresh-cut pineapple.

Polyphenoloxidase (PPO) and peroxidase (POD) were evaluated in fresh-cut Fuji apple slices and the effeet of the individual or combined use of ascorbic acid, 4-hexylresorcinol, N-acetylcysteine, and glutathione on their respective activities was determined. Additionally, color changes during storage at 4 degrees C were measured throughout 14 d of storage. PPO activity increased with storage time and was inhibited by the individual use of N-acetylcysteine and glutathione. POD activity in the apple slices was effectively inhibited by the combined use of ascorbic acid with any of the other antibrowning agents. On the other hand, an individual treatment with 1% N-acetylcysteine helped in maintaining the color of fresh-cut apples during 14 d of storage, whereas the use of ascorbic acid was not enough to prevent color deterioration of the apple slices from the 1st day of storage. The results obtained corroborated the effectiveness of other natural antibrowning agents over the traditional use of ascorbic acid in the control of the enzymatic browning in the fresh-cut fruit industry.

Mechanical, barrier and antimicrobial properties of 0.1–0.5% suspensions of the following essential oils (EOs)/oil compounds (OCs) were evaluated against the foodborne pathogen Escherichia coli O157:H7 in alginate–apple puree edible film (AAPEF): oregano oil/carvacrol; cinnamon oil/cinnamaldehyde; and lemongrass oil/citral. The presence of plant essential oils did not significantly affect water vapor and oxygen permeabilities of the films, but did significantly modify tensile properties. Antimicrobial activities of solutions used to prepare edible films (AAPFFS) were also determined. The results obtained demonstrate that carvacrol exhibited the strongest antimicrobial activity against E. coli O157:H7. The data show that the antimicrobial activities were in the following order: carvacrol > oregano oil > citral > lemongrass oil > cinnamaldehyde > cinnamon oil. This study showed that plant-derived essential oils and their constituents could be used to prepare apple-based antimicrobial edible films for food applications.

Edible coatings with antimicrobial agents can extend the shelf-life of fresh-cut fruit. The effect of lemongrass, oregano oil and vanillin incorporated in apple puree-alginate edible coatings, on the shelf-life of fresh-cut ‘Fuji’ apples, was investigated. Coated apples were packed in air filled polypropylene trays and wrapped with polypropylene film. Changes in headspace atmosphere, color, firmness, sensory quality and microbial growth were measured during 21 days storage at 4 °C. A significant reduction in the rates of O 2 depletion and CO 2 production was observed in samples containing high concentrations of essential oils. Ethylene production in the coated apples remained below 50 μL L −1 , while production of this gas increased continuously in uncoated apples and those coated without essential oils during storage. Apples coated with apple puree-alginate exhibited ethanol and acetaldehyde formation in the first week. Coatings with calcium chloride and N -acetylcysteine helped to maintain firmness and color, while lemongrass containing coatings induced severe texture softening. Vanillin containing coatings (0.3% w/w) were the most effective in terms of sensory quality after 2 weeks storage. All antimicrobial coatings significantly inhibited the growth of psychrophilic aerobes, yeasts and molds. The antimicrobial effect of essential oils against L. innocua inoculated into apple pieces before coating was also examined. Lemongrass (1.0 and 1.5% w/w) and oregano oil containing coatings (0.5% w/w) exhibited the strongest antimicrobial activity against L. innocua (4 log reduction).

Alginate- (2% w/v) or gellan-based (0.5%) edible films, containing glycerol (0.6% to 2.0%), N-acetylcysteine (1%), and/or ascorbic acid (1%) and citric acid (1%), were formulated and used to coat fresh-cut apple and papaya cylinders. Water vapor permeability (WVP) was significantly higher (P0.05) in alginate films (0.30 to 0.31 x 10(-9) g m/Pa s m2) than in the gellan ones (0.26 to 0.27 x 10(-9) g m/Pa s m2). Addition of 0.025% (w/v) sunflower oil decreased WVP of gellan films (0.20 to 0.22 x 10(-9) g m/Pa s m2). Water solubility of gellan and alginate films at 25 degrees C (0.47 to 0.59 and 0.74 to 0.79, respectively) and their swelling ratios (2.3 to 2.6 and 1.6 to 2.0, respectively) indicate their potential for coating high moisture fresh-cut fruits. Fresh-cut apple and papaya cylinders were successfully coated with 2% (w/v) alginate or gellan film-forming solutions containing viable bifidobacteria. WVP in alginate (6.31 and 5.52 x 10(-9) g m/Pa s m2) or gellan (3.65 and 4.89 x 10(-9) g m/Pa s m2) probiotic coatings of papaya and apple, respectively, were higher than in the corresponding cast films. The gellan coatings and films exhibited better water vapor properties in comparison with the alginate coatings. Values10(6) CFU/g B. lactis Bb-12 were maintained for 10 d during refrigerated storage of fresh-cut fruits, demonstrating the feasibility of alginate- and gellan-based edible coatings to carry and support viable probiotics on fresh-cut fruit.

The effect of ripening state, modified atmosphere, and the use of antibrowning agents was investigated in an attempt to determine optimum ripeness and processing conditions for extending the shelf-life of fresh-cut Fuji apple. Apples were classified in 3 groups: mature-green, partially ripe, and ripe; after peeling and slicing, fruits were treated with 1% (w/v) N-acetylcysteine, or 1% (w/v) ascorbic acid (control), and then packed into polypropylene trays with air or a gas mixture (2.5% O2 + 7% CO2 + 90.5% N2) and sealed. Trays containing the apple slices were stored in darkness at 4 degrees C +/- 1 degree C and analyzed periodically during 43 d. Changes in atmosphere composition, color, and firmness were examined. Partially ripe apples, based on their lower ethanol production and maintenance of their original color and firmness, were the most suitable to prepare the fresh-cut commodities. A postcutting dip in 1% (w/v) N-acetylcysteine was the most effective treatment to prevent cut surface browning and preserve the initial appearance of Fuji apple slices during more than 1 mo at 4 degrees C. Low O2 and elevated CO2 (2.5% O2 + 7% CO2) atmosphere extended the shelf life of apple slices because of a significant inhibition of ethylene production.

Alginate (2% w/v) and gellan (0.5% w/v)-based edible coatings were formulated to study the effect of glycerol (G) and antibrowning agents (N-acetylcysteine and glutathione) on water vapor resistance (WVR). The ability of the coatings to carry antibrowning agents was investigated following color changes of coated fresh-cut Fuji apples. Selected formulations obtained by a response surface analysis were 1.5% G, 1% N-acetylcysteine and 0.63% G, 1% N-acetylcysteine for alginate and gellan, respectively. The addition of sunflower oil with essential fatty acids (ω3 and ω6) at 0.025%, 0.05%, and 0.125% w/v concentrations was also investigated in an attempt to improve the barrier properties of the alginate and gellan coatings for fresh-cut apples. The WVR increased significantly from 15.70 and 14.60 s/cm to 19.2 and 27.6 s/cm for alginate and gellan coatings with sunflower oil, respectively, in comparison with oil free coatings. The addition of sunflower oil in gellan was more effective than in alginate to increase the WVR of coated apples. Alginate and gellan-based coatings proved to be good carriers for antibrowning agents.

Response surface methodology was used to study the effect of antibrowning agents (4-hexylresorci-nol, glutathione, N-acetylcysteine, and ascorbic acid) and storage time (14 d) on the color of minimally processed Fuji apples. The selected color parameters were L*,a*, b*, hue angle (h*), and color difference (ΔE*). Storage time had a significant effect on all the studied color parameters (P± 0.05). 4-hexylresorcinol showed the most effective individual effect on keeping constant a*values (P± 0.0001). Besides, the interaction of N-acetylcysteine/ glutathione was found to have a significant effect (P± 0.05) on maintaining a* values over time. On the other hand, individual treatment with N-acetylcysteine in concentrations higher than 0.75% w/v may be used to preserve a*and h*.According to the F-test, 4-hexylresorcinol and N-acetylcysteine (P± 0.05) displayed a significant individual effect on ΔE*, indicating that ΔE* decreased when increasing the concentration of these antibrowning agents. Nevertheless, color difference went down when 4-hexylresorcinol concentration increased up to 0.5%, but higher concentrations of this agent led to an increase in ΔE* that indicates browning.

A dichloromethane-MeOH extract prepared from the aerial parts of Brickellia veronicaefolia inhibited the spontaneous contractions (IC50 = 39.22 microg/mL) of the guinea-pig ileum. Bioassay-guided fractionation of the extract led to the isolation of three new benzoic acid derivatives, 1,2-bis-O-(2-methoxybenzoyl)-beta-d-glucopyranoside (1), 3-(beta-glucopyranosyloxy)benzyl 2,6-dimethoxybenzoate (2) and 3-hydroxybenzyl 2,6-dimethoxybenzoate (3), together with the known compounds taraxasteryl acetate (4), 4-allyl-2-methyloxyphenyl-beta-glucopyranoside (5), 2-hydroxy-6-methoxybenzoic acid (6), 2-methoxybenzoic acid (7), chamazulene (8), 2-methoxybenzyl 2-hydroxybenzoate (9), benzyl 2,6-dimethoxybenzoate (10), 3-methoxybenzyl 2-hydroxy-6-methoxybenzoate (11), benzyl 2-hydroxy-6-methoxybenzoate (12), benzyl 2,3,6-trimethoxybenzoate (13), benzyl 2-hydroxy-3,6-dimethoxybenzoate (14) and 3-methoxybenzyl 2,6-dimethoxybenzoate (15). The isolates were characterized by spectral means. Compounds 2 - 6, 8 - 11, 14 and 15 induced a concentration-dependent inhibition of the spontaneous contractions of the guinea-pig ileum with IC50 values ranging from 1.49 to 4.96 microM. Their activity was comparable to that of papaverine (IC50 = 4.23 microM).

The effects of high intensity pulsed electric fields (HIPEF) (35 kV/cm with 4 μs bipolar pulses at 200 Hz for 800 or 1400 μs) or thermal (90 °C, 60 s) treatments over phenolic and carotenoid compounds of a fruit juice–soymilk (FJ–SM) beverage stored at 4 °C were evaluated and compared, having the untreated beverage as a reference. Coumaric acid, narirutin and hesperidin were the most abundant phenolic compounds in the FJ–SM beverage, while the main carotenoids were lutein, zeaxanthin and β-carotene. Immediately after HIPEF or heat processing, hesperidin content of the beverage showed a huge rise, resulting in a significant increase on the total phenolic concentration. Regarding carotenoid concentration, HIPEF or thermal treatment lead to a significant decrease; lutein, zeaxanthin and β-cryptoxanthin being the most affected compounds. In contrast, the content of some individual phenolics and carotenoids increased with time, while others tended to decrease or remained with no significant changes with regards to their initial values. Total phenolic concentration seemed to be highly stable during storage; while, total carotenoid content gradually diminished, irrespectively of the treatment applied. Overall, the changes observed in HIPEF treated FJ–SM beverage were less than those in the heat processed one. Hence, HIPEF is a feasible technology to obtain FJ–SM beverages with extended shelf-life and a similar profile of antioxidant compounds to freshly made beverages.

Edible films, as carriers of antimicrobial compounds, constitute an approach for incorporating plant essential oils (EOs) onto fresh-cut fruit surfaces. The effect against Escherichia coli O157:H7 of oregano, cinnamon, and lemongrass oils in apple puree film-forming solution (APFFS) and in an edible film made from the apple puree solution (APEF) was investigated along with the mechanical and physical properties of the films. Bactericidal activities of APFFS, expressed as BA50 values (BA50 values are defined as the percentage of antimicrobial that killed 50% of the bacteria under the test conditions) ranged from 0.019% for oregano oil to 0.094% for cinnamon oil. Oregano oil in the apple puree and in the film was highly effective against E. coli O157:H7. The data show that (a) the order of antimicrobial activities was oregano oil > lemongrass oil > cinnamon oil and (b) addition of the essential oils into film-forming solution decreased water vapor permeability and increased oxygen permeability, but did not significantly alter the tensile properties of the films. These results show that plant-derived essential oils can be used to prepare apple-based antimicrobial edible films for various food applications.

espanolObjetivo: En el marco del proyecto de extension solidaria universitaria “Laboratorio de salud rural e intercultural comunidad de Bojaya, Choco”, este articulo presenta los resultados correspondientes a la fase de diagnostico individual y la aproximacion inicial al diagnostico colectivo de la situacion de salud presente en un colectivo afrocolombiano sobreviviente a una masacre emblematica ocurrida en Colombia. Metodologia: Exploracion preliminar y elementos de diagnostico comunitario con 66 sobrevivientes de la masacre del 2 de mayo de 2002 en el poblado de Bellavista, en el municipio de Bojaya, Choco. Resultados: Se identificaron condiciones socioeconomicas deficientes, diagnosticos clinicos desatendidos, y se efectuo la aproximacion inicial a potencialidades disponibles para el afrontamiento de las necesidades en salud individuales y colectivas de la poblacion abordada, representadas en saberes comunitarios y posibilidad de acceso a programas y servicios institucionales en salud para victimas. Conclusiones: Pese a que transcurrieron mas de 15 anos desde el momento de ocurrencia de la masacre de Bojaya hasta nuestro trabajo con la comunidad, se encontro persistencia de multiples necesidades insatisfechas que afectan negativamente la situacion de salud individual y colectiva, sin adecuada ni oportuna intervencion. Cualquier accion futura que se plantee para atender tales asuntos debe tomar en cuenta las condiciones historico-sociales que configuran los procesos de salud-enfermedad-cuidado en dicha comunidad. EnglishObjective: Within the framework of the project of solidary continuing education “Laboratory of rural and intercultural health community of Bojaya, Choco”, this paper presents the results of the individual diagnostic phase and the initial approach to the collective diagnosis of the health status diagnosis presented in an Afro-Colombian group surviving to a notorious massacre occurred in Colombia. Methodology: Preliminary exploration and community diagnosis elements with 66 survivors of the massacre occurred on May 2, 2002 in the Bellavista village, in the municipality of Bojaya, Choco. Results: Deficient socio-economic conditions and neglected clinical diagnosis were identified. An initial approach to the available potentialities to face the individual and collective health needs of the approached population was made, represented by community knowledge and accessibility to institutional programs and health services for victims. Conclusions: Although more than 15 years have passed from the occurrence of the Bojaya massacre until our work with the community began, the persistence of numerous unsatisfied needs that negatively affect the individual and collective health status, without adequate and timely intervention, was found. Any further action looking to address such matters should take into account the socio-historical conditions that define the health-illness-care process in that community. portuguesObjetivo: No âmbito do projeto de extensao solidaria universitaria “Laboratorio de saude rural e intercultural comunidade de Bojaya, Choco”, este artigo apresenta os resultados correspondentes a fase de diagnostico individual e a aproximacao inicial ao diagnostico coletivo da situacao de saude presente num coletivo afro colombiano sobrevivente a um massacre emblematico ocorrido na Colombia. Metodologia: Exploracao preliminar e elementos de diagnostico comunitario com 66 sobreviventes do massacre de 2 de maio de 2002 no povoado de Bellavista, no municipio de Bojaya, Choco. Resultados: Foram identificadas condicoes socioeconomicas deficientes, diagnosticos clinicos negligenciados e efetuou-se a aproximacao inicial a disponiveis potencialidades para o enfrentamento das necessidades em saude individuais e coletivas da populacao abordada, representadas em saberes comunitarios e possibilidade de acesso a programas e servicos institucionais em saude para vitimas. Conclusoes: Apesar do fato de que se passaram 15 anos do acontecimento do massacre de Bojaya ate o nosso trabalho com a comunidade, foi encontrada a persistencia de multiplas necessidades insatisfeitas que afetam de forma negativa a situacao de saude individual e coletiva, sem intervencao adequada e oportuna. Qualquer acao futura planejada para atender tais assuntos, deve considerar as condicoes historico-sociais que caracterizam os processos de saude-doenca-cuidado em tal comunidade.

This research evaluated the effect of an in vitro gastrointestinal digestion on the concentration of vitamin C, phenolic compounds, isoflavones, carotenoids, as well as antioxidant activity of a beverage containing a blended fruit juice and soymilk (BFJ–SMB). Additionally, the influence of the food matrix on the bioaccessibility of these compounds was studied. BFJ–SMB hydrophilic constituents displayed higher bioaccessibility (12–26.5%) than those lipophilics (6.5–13.8%). The most bioaccessible compounds were quercetin and genistein, while cis-violaxanthin+neoxanthin were the lowest. Several compounds were less bioaccessible in BFJ–SMB (6.5–14%) with respect to those of BFJ or SM. Conversely, phenolic acids and aglycone isoflavones displayed their highest bioaccessibility in BFJ–SMB. Results showed that both the in vitro gastrointestinal digestion and the food matrix exerted a significant influence on the bioaccessibility of these compounds. BFJ–SMB can be considered as a beverage with an important nutritional quality and highly bioaccessible substances.

[EN] Liquid whole egg (LWE) is currently pasteurized through the application of heat; however, this treatment entails deleterious effects against some of the functional and technological properties of the product. In this study, the effect of high-intensity pulsed electric fields (HIPEF) processing (field strength: 19, 32, and 37 kV/cm) was compared to the traditional heat pasteurization (66 degrees C for 4.5 min). Different physical and structural characteristics of LWE, subjected or not to homogenization, were evaluated and compared, having the untreated LWE as a reference. Thermal treatment caused an increase in the viscosity of LWE, especially in nonhomogenized samples. HIPEF treatments did not modify the original color of LWE, whereas thermally treated samples developed an opaque appearance. LWE treated at 19 and 32 kV/cm exhibited a similar foaming capacity as fresh untreated egg, whereas thermal processing and PEF treatments of 37 kV/cm caused a substantial decrease in the foaming capacity of untreated liquid egg. Regarding the microstructure, the lipoprotein matrix appeared to be less affected by the HIPEF than by heat treatment if compared to the control. In addition, heat pasteurization had a significant impact on both the water-soluble protein content of the LWE samples (19.5% to 23.6% decrease) and the mechanical properties of the egg gels (up to 21.3% and 14.5% increase in hardness and cohesiveness, respectively). On the other hand, these parameters were not substantially affected in the HIPEF-treated samples. Heat-induced gels obtained from HIPEF-treated samples did not exhibit remarkable differences in the water-holding capacity (WHC) with respect to heat-pasteurized samples. Practical Application The impact of high-intensity pulsed electric fields (HIPEF) processing on technological properties of liquid-whole egg was investigated and compared to that of thermal processing. Heat treatments cause a severe impact on the foaming capacity, the water-soluble protein content, and the rheological properties of liquid egg samples, whereas HIPEF treatments better preserved the food matrix structure. Microscopic observations support these results, thus suggesting that HIPEF-processing has potential application for the preservation of liquid egg through nonthermal means., This research was supported by the European Commission (project FP6-FOOD-023140). The authors are indebted to SIK, the Swedish Inst. for Food and Biotechnology (Goteborg, Sweden) for supplying the PEF-treated samples analyzed in this study and to the Ministerio de Educacion y Ciencia (Spain) for the grant awarded to author R. Marco-Moles.

The purpose of this research was to evaluate the influence of the beverage formulation on the in vitro digestibility and bioaccessibility of phenolic compounds, vitamin C, and carotenoids, as well as antioxidant activity from milk, a blended fruit juice (BFJ) and a combination of both of them (BFJ–MB). The release of many phenolic substances was improved during gastric digestion of milk and BFJ–MB (around 5 and 75%), but not in BFJ. Vitamin C and carotenoids diminished significantly (P

Introduction: Chest trauma has a high incidence and pneumothorax is the most frequent finding. The literature is scarce on what to do with asymptomatic patients with pneumothorax due to penetrating chest trauma. The aim of this study was to evaluate what are the findings of the control radiography of patients with penetrating chest trauma who are not initially taken to surgery, and their usefulness in determining the need for further treatment. Methods: A retrospective cohort study was performed, including patients older than 15 years who were admitted for penetrating chest trauma between January 2015 and December 2017 and who did not require initial surgical management. We analyzed the results of chest radiography, the time of its acquisition, and the behavior decided according to the findings in patients initially left under observation. Results: A total of 1,554 patients were included, whose average age was 30 years, 92.5% were male and 97% had a sharp weapon wound. Of these, 186 (51.5%) had no alterations in their initial X-ray, 142 had pneumothorax less than 30% and 33 had pneumothorax greater than 30 %, hemopneumothorax or hemothorax. Closed thoracostomy was required as the final procedure in 78 cases, sternotomy or thoracotomy in 2 cases and discharged in 281. Conclusion: In asymptomatic patients with small or moderate pneumothorax and no other significant lesions, longer observation times, radiographs and closed thoracostomy may be unnecessary.