Active Polylactide-poly(ethylene glycol) Films Loaded with Olive Leaf Extract for Food Packaging-Antibacterial Activity, Surface, Thermal and Mechanical Evaluation.

As the demand for sustainable and innovative solutions in food packaging continues to grow, this study endeavors to introduce a comprehensive exploration of novel active materials. Specifically, we focus on characterizing polylactide-poly(ethylene glycol) (PLA/PEG) films filled with olive leaf extract (OLE; ) obtained via solvent evaporation. Examined properties include surface structure, thermal degradation and mechanical attributes, as well as antibacterial activity.

The combined use of scRNA-seq and network propagation highlights key features of pan-cancer Tumor-Infiltrating T cells.

Improving the selectivity and effectiveness of drugs represents a crucial issue for future therapeutic developments in immuno-oncology. Traditional bulk transcriptomics faces limitations in this context for the early phase of target discovery as resulting gene expression levels represent the average measure from multiple cell populations. Alternatively, single cell RNA sequencing can dive into unique cell populations transcriptome, facilitating the identification of specific targets.

Effect of olive leaf extract on the quality of Cantal cheese.

This study aimed to evaluate the impact of olive leaf extract (OLE) on the quality of Cantal cheese. The cheeses were fortified with different concentrations (Control, 1, 2, and 3 %) of OLE and analysed for quality during storage. The cheeses were evaluated on days 1, 28, and 63 for physicochemical, compositional, textural, rheological parameters, colour, microbiological analysis, and antioxidant activity.