Nanomaterials for Plant Disease Diagnosis and Treatment: A Review.

Currently, the excessive use of pesticides has generated environmental pollution and harmful effects on human health. The controlled release of active ingredients through the use of nanomaterials (NMs) appears to reduce human exposure and ecosystem alteration. Although the use of NMs can offer an alternative to traditional methods of disease diagnosis and control, it is necessary to review the current approach to the application of these NMs.

Exploration of Microencapsulation of Arginine in Carnauba Wax () and Its Dietary Effect on the Quality of Beef.

The objective of this exploratory study was to assess if microencapsulated arginine influences the physicochemical quality of beef. The study included three genetic groups: Angus, Hereford, and Angus × Hereford crossbreed. Two encapsulation systems were used with carnauba wax, at ratios of 3:1 and 2:1, carnauba wax:core (arginine), respectively.

Effect of packaging thickness and muscle type on ultrasound-assisted beef quality.

High-intensity ultrasound (HIU) can modify muscle structure, leading to improvements in tenderness. However, factors such as packing type and muscle complexity may attenuate the acoustic cavitation. In this research, the effect of packing thickness (40.

Properties of Oaxaca Cheese Elaborated with Ultrasound-Treated Raw Milk: Physicochemical and Microbiological Parameters.

The effect of ultrasound-treated fresh raw milk upon yield, physicochemical and microbiological quality of Oaxaca cheese was evaluated under a factorial design. The ultrasound frequencies tested were 25 and 45 kHz, during 15 or 30 min. The cheeses made with the ultrasonicated milk (30 min, high-intensity ultrasound, HIU) had greater luminosity without significant changes in hue or chroma, as compared to the controls with no HIU.

The Physicochemical, Microbiological, and Structural Changes in Beef Are Dependent on the Ultrasound System, Time, and One-Side Exposition.

The effect of high-intensity ultrasound (HIU) system (bath, 37 kHz and 90 W/cm; or probe, 24 kHz and 400 W) and application time (25 or 50 min, one-side exposition) on the properties of bovine after 7 d of storage at 4 °C was studied. The bath system significantly increased the lightness of the muscle, while other color parameters (a*, b*, hue, and chroma) were not different from the control. The water holding capacity and shear force decreased significantly (3.

Post-mortem ultrasound and freezing of rabbit meat: Effects on the physicochemical quality and weight loss.

High intensity ultrasound (HIU) is a technique with the potential to improve meat quality, however, more research is needed on its application within the chain of cold storage and freezing. This study evaluates the effect of HIU (40 kHz, 9.6 W/cm, 20 and 40 min) and post-mortem development on the yield and physicochemical quality of rabbit meat in samples treated with HIU pre- and post-storage in a freezer (120 h at -20 °C).

High-Frequency Focused Ultrasound on Quality Traits of Bovine Muscle.

This aim of this study was to evaluate the effect of high-frequency focused ultrasound (HFFU) on quality traits of bovine . Four treatments (0, 10, 20, and 30 min) of HFFU (2 MHz and 1.5 W/cm) were applied to bovine muscle.

Recent advances in the application of ultrasound in dairy products: Effect on functional, physical, chemical, microbiological and sensory properties.

Alternative methods for improving traditional food processing have increased in the last decades. Additionally, the development of novel dairy products is gaining importance due to an increased consumer demand for palatable, healthy, and minimally processed products. Ultrasonic processing or sonication is a promising alternative technology in the food industry as it has potential to improve the technological and functional properties of milk and dairy products.

Fat replacement by pecan nut and oregano oil and their impact on the physicochemical properties and consumer acceptability of frankfurters.

Objective: A study was conducted to determine the physicochemical quality and consumer acceptability of beef frankfurter-type sausages formulated with pecan nut paste and Mexican oregano oil (MO) of two varieties, Poliomintha longiflora Gray (Mexican oregano Poliomintha, MOP) or Lippia berlandieri (Mexican oregano Lippia, MOL).

Methods: Frankfurters were processed under six treatment conditions: control (10.67% pork fat), MOP (control + 0.

Natural Oregano Essential Oil May Replace Antibiotics in Lamb Diets: Effects on Meat Quality.

A study was conducted to investigate the effect of oregano essential oil (OEO) and monensin sodium on the oxidative stability, colour, texture, and the fatty acid profile of lamb meat (m. ). Twenty Dorper x Pelibuey lambs were randomly divided into five treatments; control (CON), monensin sodium (SM, Rumensin 200 33 mg/kg), a low level of OEO (LO, 0.

The Effect of High-Intensity Ultrasound on the Physicochemical and Microbiological Properties of Mexican Panela Cheese.

High-intensity ultrasound could be an alternative to pasteurization for cheeses made with fresh raw milk, the properties of which must be preserved as part of their intangible cultural heritage, such as Panela cheese in Mexico. This research aimed to study the effect of the amplitude (50% and 100%) and application time (0, 5, and 10 min) of ultrasound treatment of fresh raw milk, on the yield and microbiological and physicochemical qualities of Panela cheese after 24 h of storage at 4 °C. The yield was increased to 24.

Does ultrasound equally improve the quality of beef? An insight into longissimus lumborum, infraspinatus and cleidooccipitalis.

Quality of bovine longissimus lumborum, infraspinatus and cleidooccipitalis muscles after high-intensity ultrasound (HIU; 40 kHz and a power of 11 W/cm for 0, 40, 60, and 80 min) and aging (0, 7 and 14 d) was evaluated. The effects of HIU on pH and color of meat were not considered negative. HIU improved water holding capacity (WHC) of l.

Bacterial control and structural and physicochemical modification of bovine Longissimus dorsi by ultrasound.

A multifactorial study to evaluate the effect of three ultrasound intensities (16, 28 and 90 Wcm), two sonication times (20 and 40 min), and two storage times (0 and 7 days at 4 °C) on physicochemical properties, microbiological counts, and microstructure of bovine Longissimus dorsi was performed. The results showed that ultrasound (US) did not modify luminosity (P = 0.42), redness (a*, P = 0.

Ultrasound and meat quality: A review.

High intensity ultrasound (HIU) offers an alternative to traditional methods of food preservation, and is regarded as a green and promising emerging technology. Ultrasound generates acoustic cavitation in a liquid medium, developing physical forces that are considered the main mechanism responsible for changes in exposed materials. In meat, ultrasound has been successfully used to improve processes such as mass transfer and marination, tenderization of meat and inactivation of microorganisms.

Microscopic characterization of orchid mycorrhizal fungi: Scleroderma as a putative novel orchid mycorrhizal fungus of Vanilla in different crop systems.

Vanilla is an orchid of economic importance widely cultivated in tropical regions and native to Mexico. We sampled three species of Vanilla (V. planifolia, V.