Application of NMR spectroscopy for the detection and quantification of phthalic acid in fish muscles: The case of Atlantic Cod from Norwegian Sea.

Plastic litter might contain phthalates that can be transferred to marine environment or can be introduced into the marine food chain. Phthalic acid is the final product of phthalate decomposition in marine organisms. Here we used NMR spectroscopy to determine and quantify phthalic acid and dimethyl phthalate in fish muscles.

Nutritionally Enriched Muffins from Roselle Calyx Extract Using Response Surface Methodology.

, often called Roselle, is a flowering plant with a variety of traditional medicinal uses. Its calyx, with a bright and attractive red color, produces a tart and pleasant acidic taste. The purpose of this study was to develop a Roselle muffin and assess the acceptability, nutrition, and shelf life of the muffin using its ingredients.

Fetal Tissue-Derived Mast Cells (MC) as Experimental Surrogate for In Vivo Connective Tissue MC.

Bone-marrow-derived mast cells are matured from bone marrow cells in medium containing 20% fetal calf serum (FCS), interleukin (IL)-3 and stem-cell factor (SCF) and are used as in vitro models to study mast cells (MC) and their role in health and disease. In vivo, however, BM-derived hematopoietic stem cells account for only a fraction of MC; the majority of MC in vivo are and remain tissue resident. In this study we established a side-by-side culture with BMMC, fetal skin MC (FSMC) or fetal liver MC (FLMC) for comparative studies to identify the best surrogates for mature connective tissue MC (CTMC).

Effect of Different Drying Methods on the Nutritional Value of Calyces as Revealed by NMR Metabolomics.

Red mature calyces of were collected from 16 different locations in Meghalaya, India. Samples were processed using shade drying (SD) and tray drying (TD). NMR spectroscopy was used to assess the metabolic composition of the calyces.

Emerging Techniques for Differentiation of Fresh and Frozen-Thawed Seafoods: Highlighting the Potential of Spectroscopic Techniques.

Fish and other seafood products have a limited shelf life due to favorable conditions for microbial growth and enzymatic alterations. Various preservation and/or processing methods have been developed for shelf-life extension and for maintaining the quality of such highly perishable products. Freezing and frozen storage are among the most commonly applied techniques for this purpose.