Skin Glue to Reduce Intravenous Catheter Failure in Children.

Study Objective: The peripheral intravenous catheter (IV) is the most common and painful invasive medical device in acute care settings. Our objective was to determine whether adding skin glue to secure IVs reduced catheter failure rate in children.

Methods: We conducted a randomized controlled trial in a tertiary-care pediatric emergency department (ED).

SMN regulates GEMIN5 expression and acts as a modifier of GEMIN5-mediated neurodegeneration.

GEMIN5 is essential for core assembly of small nuclear Ribonucleoproteins (snRNPs), the building blocks of spliceosome formation. Loss-of-function mutations in GEMIN5 lead to a neurodevelopmental syndrome among patients presenting with developmental delay, motor dysfunction, and cerebellar atrophy by perturbing SMN complex protein expression and assembly. Currently, molecular determinants of GEMIN5-mediated disease have yet to be explored.

Development of instant paneer type product from groundnut using microwave dehydration.

The present study aimed at the development of a groundnut-based dehydrated paneer type product which could serve as an instant vegan protein source. In the process of preparing groundnut paneer, a ratio of 1:5 of groundnut to water and 2.0% calcium chloride (CaCl) solution was used for the preparation of groundnut paneer and the product was evaluated for physicochemical, instrumental color, instrumental textural, and sensory characteristics.

Antioxidant, Scavenging, Reducing, and Anti-Proliferative Activities of Selected Tropical Brown Seaweeds Confirm the Nutraceutical Potential of .

Brown seaweeds have shown high potential of bioactivity and provide health benefits as an important functional food ingredient. Therefore, four abundantly growing tropical brown seaweeds-, , and -were collected from the Saurashtra Coast of the Arabian Sea. They were analyzed for metabolite profiling, biochemical activities (including total antioxidant, reducing, scavenging, and anti-proliferative characteristics), and total phenolic and flavonoid contents.

Use of partial drying and freezing pre-treatments for development of vacuum fried papaya ( L.) chips.

The study reveals effect of pre-treatments, i.e., partial drying (PD), partial drying + freezing (PDF) and freezing (F) on physico-chemical, structural and sensory quality of vacuum fried papaya chips (100 °C for 28 min at 13.

Effect of pulsed electric field on texture and drying time of apple slices.

Effect of pulsed electric field (PEF) strength, pulse duration and temperature used during PEF assisted blanching pretreatment on energy input, cell disintegration index and drying time of apple slices was studied. A central composite rotatable design was used for designing the experiment and to visualize the effect of variables on responses. The level of variables used in the design varied from 1 to 2 kV cm, 25 to 75, and 60 to 80 °C for electric field strength, number of pulses and temperature of water during PEF assisted blanching pretreatment, respectively.

Phytonutrient composition, antioxidant activity and acceptability of muffins incorporated with red capsicum pomace powder.

Enzymatic liquefaction (EL) ensures fast extraction and enhanced recovery of bioactives from red capsicum along with reduced degradation of these compounds remained in the pomace. Hence, red capsicum pomace obtained as byproduct after EL was freeze dried to produce capsicum pomace powder (CP). CP had almost 80% of bioactives (total carotenoids 91.

High pressure, temperature and time-dependent effects on enzymatic and microbial properties of fresh sugarcane juice.

Efficacy of variable high pressure, temperature and time on the browning causing enzymes and microbial activities, which are major spoilage factors during preservation of sugarcane juice, was studied. The juice was processed at 200-600 MPa pressure for 2-8 min at 40 and 60 °C and their effect on polyphenol oxidase and peroxidase as well as microbiological quality in terms of total plate count, yeast and molds and total coliforms was studied. Application of high pressures were found to cause significant decrease in enzymatic and microbial activities.

Use of high pressure technology for the development of novel jam and its quality evaluation during storage.

Jam like product was prepared using high pressure (HP) processing technology and was compared with thermally processed one for quality attributes. Strawberry pulp was mixed with pectin (1%) and sugar and packed in low density polyethylene pouches (50 g pack size) and processed at 200, 400 and 600 MPa for 30 min at 50 °C. Ascorbic acid, anthocyanins, phenolics, flavonoids and antioxidant activities were found to be significantly retained to a better extent in HP processed jams as compared to thermally processed one.

Effect of high-pressure processing on quality and stability of green mango blended mayonnaise.

The present work was aimed to study and optimize the high pressure treated green mango blended mayonnaise in terms of oxidative and emulsion stability, as a function of technical parameters; pressure intensity, dwell period and level of green mango pulp. Mayonnaise samples were treated at different combinations of pressure (400-600 MPa), holding time (5-10 min) and level of green mango pulp (10-30%) following Box-Behnken design. Mayonnaise quality was evaluated in terms of oxidative stability and emulsion stability using response surface methodology to optimize the best possible combination among all.

Shelf life extension of green chillies ( L.) using shellac-based surface coating in combination with modified atmosphere packaging.

Shellac-based surface coating was used in combination with passive modified atmosphere (MA) packaging for shelf life extension of fresh green chillies. The green chillies were coated with shellac coating, packed in anti-fog film and kept at 8 ± 1 °C for storage along with uncoated control. The coated and MA packed chillies showed significantly lower respiration rates as compared to control.

Determination of relationship between sensory viscosity rating and instrumental flow behaviour of soluble dietary fibers.

The shear-thinning low, medium and high-viscosity fiber preparations (0.15-1.05 % psyllium husk, 0.

A refreshing beverage from mature coconut water blended with lemon juice.

Coconut water obtained from the mature coconuts was blended with lemon juice to develop a refreshing beverage. The levels of total soluble solids (°Brix) in the coconut beverage and lemon juice (%), were optimized using response surface methodology and considering pH, CIE L* value and sensory attributes (colour, aroma, taste, consistency and overall acceptability) as responses. A number total of 14 experiments were carried out following Central Composite Rotatable Design (CCRD) keeping 6 experiments at centre point.

Shellac and Aloe vera gel based surface coating for shelf life extension of tomatoes.

Shellac (S) and Aloe vera gel (AG) were used to develop edible surface coatings for shelf-life extension of tomato fruits. The coating was prepared by dissolving de-waxed and bleached shellac in an alkaline aqueous medium as such as well as in combination with AG. Incorporation of AG in shellac coating improved permeability characteristics of the coating film towards oxygen and carbon dioxide and water vapours.

Effect of non-thermal hurdles in extending shelf life of cut apples.

Pulsed electric fields (PEF), high pressure processing (HPP) and conventional method of heating (90 °C, 60s) were evaluated as blanching methods for fresh cut apples. The settings employed for PEF and HPP were 1.5 kV/cm, 100 pulses, 4 Hz and 600 MPa for 2 min respectively.

Process optimization for osmo-dehydrated carambola (Averrhoa carambola L) slices and its storage studies.

An osmotic-dehydration process protocol for Carambola (Averrhoacarambola L.,), an exotic star shaped tropical fruit, was developed. The process was optimized using Response Surface Methodology (RSM) following Central Composite Rotatable Design (CCRD).

Antiinflammatory activity of Muktashukti bhasma.

Muktashukti bhasma (MSB), an Ayurvedic compound, consisting of pearl, Aloe vera and vinegar, inhibited acute and subacute inflammation in albino rats as induced by subplanter injection of carrageenan, histamine, 5-HT, nystatin and subcutaneous implant of cotton pellets. In all the test procedures the antiinflammatory response of 1000 mg/kg MSB was comparable to the response observed with 300 mg/kg acetylsalicylic acid (ASA). Oral premedication with MSB delayed castor oil-induced diarrhoea in rats, indicating its prostaglandin inhibitory activity.

A rapid spectrophotometric method for determination of zinc in milk.

1-(2',3'-Dihydroxypyridyl-4'-azo)benzene-4-sulphonic acid and the corresponding 5'-chloro-substituted acid are proposed as sensitive reagents for zinc. Cyanide masking and selective demasking of zinc can be used to deal with the interference of many metal ions, cadmium can be masked with semithiocarbazide, and thiosulphate can be used for masking Hg(II), Pd(II) and Os(VIII). The molar absorptivities are about 1.