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Breaking barriers: Elevating legume protein functionality in food products through non-thermal technologies.
Food Chem X
January 2025
Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, 650500, China.
Legume proteins have recently gained significant interest in the food industry for their eco-friendliness and nutritional qualities. Research shows that the replacement of specific animal protein sources with legume proteins presents sustainability and economic benefit. Nonetheless, legume proteins frequently exhibit inferior functional properties and palatability compared to animal proteins.
View Article and Find Full Text PDFQuantification of ivermectin in veterinary products consumed off-label as a treatment for COVID-19.
Pharmazie
December 2024
Centre of Excellence for Pharmaceutical Sciences (Pharmacen™), North-West University, Potchefstroom, Republic of South Africa.
The COVID-19 pandemic caused global pandemonium, and due to an unprecedented global response, the popularity and use of (veterinary) ivermectin, amongst many other conceivable 'treatments', experienced a meteoric rise. Ivermectin is a macrocyclic lactone compound belonging to the avermectin drug class and is a registered medicine in many countries, although the most common use is as veterinary medicine. In this study, a fast HPLC method was developed and validated for the quantification of ivermectin in veterinary products that were used off-label by a substantial number of people during COVID-19.
View Article and Find Full Text PDFBiocompatible Lyotropic Nanocarriers for Improved Delivery of Ascorbyl Tetraisopalmitate in Skincare.
Langmuir
January 2025
The Education Ministry Key Lab of Resource Chemistry, Joint International Research Laboratory of Resource Chemistry, Shanghai Key Laboratory of Rare Earth Functional Materials, College of Chemistry and Materials Science, Shanghai Normal University, 100 Guilin RD, Shanghai 200234, China.
Ascorbyl tetraisopalmitate (VC-IP) is a novel form of ascorbic acid characterized by reduced water solubility due to complete acylation with palmitate. This study investigated the potential cosmetic application of VC-IP when encapsulated in lyotropic liquid crystal nanoparticles (VC-IP LCNPs) by using a high-pressure homogenization (HPH) method. The particle size, zeta potential, and polydispersity index (PDI) of the obtained VC-IP LCNPs were determined as 158.
View Article and Find Full Text PDFQuantification of micro- and nano-plastics in atmospheric fine particles by pyrolysis-gas chromatography-mass spectrometry with chromatographic peak reconstruction.
J Hazard Mater
January 2025
State Key Laboratory of Advanced Environmental Technology, Guangzhou Institute of Geochemistry, Chinese Academy of Sciences, Guangzhou, 510640, China; Guangdong-Hong Kong-Macao Joint Laboratory for Environmental Pollution and Control and Guangdong Provincial Key Laboratory of Environmental Protection and Resources Utilization, Guangzhou 510640, China.
The effects of micro- and nano-plastics (MNPs) on human health are of global concern because MNPs are ubiquitous, persistent, and potentially toxic, particularly when bound to atmospheric fine particles (PM). Traditional quantitative analysis of MNPs by pyrolysis-gas chromatography-mass spectrometry (Py-GC/MS) is often inaccurate because of false positive signals caused by similar polymers and organic compounds. In this study, a reliable analytical strategy combining HNO digestion and chromatographic peak reconstruction was developed to improve the precision of pyrolysis-gas chromatography-mass spectrometry analysis of multiple MNPs bound to PM.
View Article and Find Full Text PDF.) .
J Food Sci Technol
January 2025
Agri Business Incubator, Department of Agricultural Engineering, College of Agriculture, Kerala Agricultural University, Thrissur, 680656 India.
Unlabelled: The present work investigates the impact of pressure (; 300-600 MPa) and holding time (; 5-20 min) on the quality attributes and microbial stability of jackfruit shreds. The results revealed that the and had significantly affected physico-chemcial and bioactive composition of the jackfruit shreds. Higher levels of and increased the firmness of the shreds.
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