Enhancing Solubility of a BCS Class II Drug- Itraconazole by Developing and Optimizing Solid Lipid Nanoparticles using a Central Composite Design.

Background: Itraconazole (ICZ) has been approved by the FDA to treat many fungal infections including, blastomycosis, histoplasmosis, and aspergillosis. ICZ can be also used as prophylaxis in the population who are at high risk for developing systemic fungal infections, such as HIV patients, and chemotherapy patients.

Aim: However, since ICZ is a BCS Class II drug that has low solubility and high permeability, leads to low oral bioavailability.

Effect of packaging materials and storage temperature on the shelf stability of paste.

Background: It is well known that deterioration is a big concern in the food supply chain. The problem is more serious in handling of traditional foods in developing country such as Ethiopia, due to the limited knowledge about the optimum processing, packaging and storage conditions.

Objective: This study aimed to investigate the effect of packaging material and storage condition on the shelf life of Ethiopian traditional paste.

Effects of chitosan-gentianic acid derivatives on myofibrillar proteins in sea bass (Lateolabrax maculatus) during refrigerated storage.

Phenolic acid-chitosan derivatives have received extensive attention due to their greatly enhanced mechanical, antibacterial and antioxidant properties, especially in food preservation. The chitosan-gentianic acid (CS-g-GA) was prepared and its impact on myofibrillar proteins (MPs) in sea bass (Lateolabrax maculatus) during refrigerated storage was investigated in this study. Fish fillets were immersed in distilled water, CS, GA and CS-g-GA solutions, respectively, followed by an 18-day refrigerated storage.

Dry ice sublimation: A computational study with experimental validation for the effects of geometry.

Dry ice is one of the world's most in-demand commodities for cold-chain distribution of temperature-sensitive products. It offers an effective cooling solution without requiring mechanical refrigeration or specialized equipment. Dry ice is commonly produced as pellets and blocks.

Investigation of protein structure and quality of Acipenser sinensis frozen by liquid nitrogen.

Background: The quality of Acipenser sinensis deteriorates significantly during frozen storage due to its high water, protein, and unsaturated fatty acid content. Conventional freezing methods are insufficient to preserve it effectively. This study investigated the effects of liquid nitrogen freezing (LNF) on the quality and myofibrillar protein (MP) characteristics of A.

Investigating the effects of citric acid concentrations on acidification, rheological, and microbial properties of fermented soy protein isolate yogurts.

As consumer awareness grows regarding the environmental and health impacts of animal-based products, plant-based alternatives are gaining popularity in developed countries. Plant-based proteins, like soy protein isolate (SPI), are valued for their sustainability and ability to complement animal proteins. SPI is commonly used in plant-based yogurts due to its high-quality protein, strong gelling capacity, and support for lactic acid bacteria (LAB) growth.

Spoilage investigation of pasteurized apple juice with visual defects identifies a potentially novel Acetobacter species as the primary spoilage agent.

Jellified materials were observed in spoiled pasteurized apple juice that contained dimethyl dicarbonate (DMDC). Microbiological analysis showed a high microbial load (4-5 log CFU/mL) in the sample. Acetobacter spp.

Spoilage characteristics of sous-vide beef caused by Clostridium estertheticum.

The increasing popularity of sous-vide (SV) cooking necessitates research into the microbiological quality, sensory changes, and shelf life of SV products. Studies show that SV cooking significantly reduces the levels of meat microbiota and pathogens, positively affecting the shelf life and safety of SV products. However, the meat spoilage organism Clostridium estertheticum can survive SV cooking as it can produce heat-tolerant spores.

Shelf-life enhancement of silver carp fillets using psyllium gum/sodium-alginate coatings incorporated with essential oil and CuO nanoparticles.

In the present study, the effects of psyllium gum/sodium-alginate (PG/SA) coatings incorporated with essential oil (HEO) and copper oxide nanoparticles (CuO NPs) on various properties of silver carp fillets were investigated and monitored over 15 days of chilled storage condition (4 °C ± 1). The control sample (uncoated), PG/SA with 3% CuO NPs, PG/SA with 1% HEO, and PG/SA with 3% CuO NPs and 1% HEO (PG/SA-HC) were examined through chemical, microbial, and sensory analysis. The results revealed that the PG/SA-HC sample after 15 days of refrigeration demonstrated a significantly lower value than the others for total viable counts (8.

Survival of viruses in water microcosms.

Human enteric viruses and emerging viruses such as severe acute respiratory syndrome coronavirus 2, influenza virus and monkeypox virus, are frequently detected in wastewater. Human enteric viruses are highly persistent in water, but there is limited information available for non-enteric viruses. The present study evaluated the stability of hepatitis A virus (HAV), murine norovirus (MNV), influenza A virus H3N2 (IAV H3N2), human coronavirus (HCoV) 229E, and vaccinia virus (VACV) in reference water (RW), effluent wastewater (EW) and drinking water (DW) under refrigeration and room temperature conditions.

Application of spray-dried bacteriocins as cheese biopreservatives.

Listeria monocytogenes can contaminate refrigerated ready-to-eat foods, such as cheeses. Enterocins, with a strong listericidal effect, constitute a natural alternative to control this pathogen in food. To optimize their antimicrobial action in food matrices, bacteriocins can be immobilised in edible coatings through spray drying technology which allows the large-scale production of microcapsules of bioactive molecules.

Edible Coating Based on Alginate Nanoparticles Containing Menthol and Essential Oil: Effect on the Shelf Life of Chicken Thigh in the Refrigerator.

Chicken thigh is a popular and widely consumed meat product. However, its high moisture content and susceptibility to microbial spoilage limit its shelf life. To address this issue, we investigated the efficacy of an edible coating based on alginate nanoparticles (AlgNPs) containing menthol, essential oil (EO), or their combination for extending the shelf life of chicken thigh.

Melatonin alleviated chilling injury of cold-stored passion fruit by modulating cell membrane structure via acting on antioxidant ability and membrane lipid metabolism.

Fresh passion fruit is sensitive to chilling injury (CI) during storage at improper low temperature of 5 °C, which lowers the fruit quality and limits its shelf life. The present study aimed to determine the impacts of melatonin on CI development of passion fruit in relation to antioxidant ability and membrane lipid metabolism during refrigeration. In present study, passion fruit was treated with 0.

Vechur cow milk yoghurt: response surface methodology-based process optimization and storage studies.

In this research article, response surface methodology (RSM) based optimization of three production parameters namely temperature, time and amount of starter culture of Vechur cow milk yoghurt (VCMY) on the basis of sensory evaluation responses comparing cross-bred cow milk yoghurt (CCMY) as the control is reported. The optimized values of production parameters were 2.15 per cent rate of inoculation, 42°C incubation temperature and 4 h incubation period.

Residual Nitrite, Nitrate, and Volatile N-Nitrosamines in Organic and Conventional Ham and Salami Products.

Nitrite and nitrate in meat products may be perceived negatively by consumers. These compounds can react to form carcinogenic volatile N-nitrosamines. "Nitrite-free" (i.

Improved Functionality, Quality, and Shelf Life of -Type Camel Sausage Fortified with Spirulina as a Natural Ingredient.

The objective of the present work was to examine the effect of incorporating spirulina powder (SP) in -type sausages made exclusively with camel meat, as well as to evaluate its physicochemical, microbiological, and sensory quality attributes and its prebiotic potential. The final purpose was to offer an innovative meat product to increase camel meat consumption. Several innovative fresh sausage formulations were developed using SP (00, 100, 250, and 500 mg/kg) and stored under vacuum conditions with refrigeration at 1 ± 1 °C for 35 days.

Polymeric Coatings with Electrolyzed Acidic Water: A Novel Approach to Extending Egg Shelf Life and Quality.

Electrolyzed acidic water (EAW) contains hypochlorous acid as its active compound, which is a potent antimicrobial. It was encapsulated in polymeric coatings and applied to the surface of eggs. The antimicrobial activity and the ability to extend the shelf life of eggs at ambient temperature for 45 days were evaluated, by physical, microbiological, and sensory analyses.

Thermo-reversible gelation and enhanced umami perception of myofibrillar proteins induced by protein-glutaminase-mediated deamidation.

In this study, the absolute electrostatic charge of myofibrillar protein (MP) was substantially increased by protein-glutaminase (PG) treatment, which was a critical step for achieving the dissociation and solubility of MP under low salt condition. The PG-treated MP exhibited the capacity to form thermo-reversible gels that could be melted through heating and subsequently reformed into a stable gel structure upon refrigeration. The results of SDS-PAGE further revealed that the levels of soluble monomeric myosin and actin in the supernatant of deamidated MP (DMP) gels were markedly elevated, and confirmed the increased formation of intermolecular disulfide bond between myosin and actin.

Campylobacter spp. in chicken meat from traditional markets in Peru and its impact measured through a quantitative microbiological risk assessment.

Campylobacter is a major cause of foodborne gastroenteritis worldwide, with the mishandling of contaminated chicken meat among the main pathways for human infection. Granted the disease burden due to this pathogen, systematic assessments of its potential impact are necessary. The aims of this study were to evaluate both presence and load of Campylobacter in chicken meat sold in traditional markets, assess risk factors related with the infrastructure and hygienic conditions of market stalls, and evaluate control strategies for campylobacteriosis in Peru through a quantitative microbiological risk assessment (QMRA), a data-driven, systematic approach to quantitatively assess risks by integrating empirical contamination levels, microbial behavior, and consumer exposure.

The Effect of Honey Powder Addition on Chosen Quality Properties of Model Chicken Products.

The objective of our paper was to evaluate the effect of honey powder addition on the quality of model chicken products over 14 days of refrigerated storage. Three model chicken product variants were produced: C-control, HP1%, HP2%-with 1 or 2% of honey powder addition. The cooking loss, basic chemical composition, water activity, texture, color, lipid oxidation (TBARS and PDSC), microbiological and sensory quality, and volatile compounds profile were determined.

Changes to Pork Bacterial Counts and Composition After Dielectric Barrier Discharge Plasma Treatment and Storage in Modified-Atmosphere Packaging.

The aim of this study was to compare the succession of natural microbiota in pork held under refrigerated storage for up to 10 days after dielectric barrier discharge (DBD) plasma treatment. Two methods were used to assess the impact of DBD on microorganisms. Firstly, traditional selective media (SM) were employed to detect the bactericidal effects of DBD on spp.

Effect of Nutmeg () and Tea Tree () Essential Oils on the Oxidative and Microbial Stability of Chicken Fillets During Refrigerated Storage.

The current study investigated the impact of nutmeg essential oil (NEO) and tea tree essential oil (TTEO) on the preservation of raw chicken fillets during nine days of refrigerated storage study. The primary aim was to explore the antioxidant and antimicrobial properties of these essential oils (EOs) and assess their ability to extend the shelf life of poultry meat. Gas chromatography-mass spectrometry (GC-MS) was utilized to identify the chemical compositions of NEO and TTEO, revealing the presence of compounds like myristicin and terpenoids, known for their antimicrobial and antioxidant activities.

Changes in Human Colonic Microbiota Promoted by Synbiotic Açai Juice Composed of Gluco-Oligosaccharides, Dextran, and NRRL B-41408.

The present study evaluates the effects of açai juice containing gluco-oligosaccharides and dextran, fermented by NRRL B-41408 (synbiotic juice), on the human fecal microbiota. The juice is subjected to simulated digestion and fecal fermentation after production and 42 days of refrigerated storage. High throughput 16S rRNA sequencing and HPLC are used to identify the bacterial cells and metabolites.

Effect of Different Formulations and Storage on the Physicochemical, Microbiological, and Organoleptic Characteristics of Fruit Yogurt.

This study investigated the effect of incorporating up to 15% (/) fruit pulp into cow milk yogurt. Monitoring the physico-chemical, microbiological, and organoleptic properties of these formulations was performed weekly during refrigerated (4 °C) storage for 21 days. Compared to the control, formulations with added pulp recorded enhanced contents of ascorbic acid, total polyphenols, fiber, total titratable acidity (TTA), and yellowness, which is in line with increasing fruit pulp.

Nutrient Stability in NASA Spaceflight Experiment Rodent Food Bars.

The Nutrient-upgraded Rodent Food Bar (NuRFB) is the standard diet for mice in NASA's Rodent Research Project aboard the International Space Station (ISS). Given the nature of spaceflight and the lengthy production process of the food bars, a shelf-life assessment was conducted to evaluate nutritional stability over time (ranging from 0 to 27 months) and under different storage conditions (refrigerated, ambient, and refrigerated + ambient), where ambient is 22-23 °C. Lipid oxidation markers and fat- and water-soluble vitamins were assessed under various time and temperature conditions using AOAC International methods.