RESUMO
C-Phycocyanin and sugar (C-PC/S) blended agar hydrocolloid was prepared and its rheological, thermo-functional and morphological properties were examined based on the fluorescence excitation-emission matrix profile. Sucrose (40%, w/v) determined as a superior preservative, maintaining the native conformation of C-PC effectively. C-PC/S exhibited enhanced structural integrity with high storage modulus (G') and 86.4% swelling index. FT-IR demonstrated strong intramolecular bonding. TGA revealed that the presence of sucrose prolonged the devolatilization peak up to 325 °C, with a degradation rate of -2.273 mg/min, it the thermal stability. C-PC/S fortified hydrocolloid in ice cream (5.0% w/w), reduced melting rate up to five times. In conclusion, sucrose as a promising enhancer of color stability and structural integrity for C-PC, and this combination effectively improves the functional and rheological properties. Further, the findings exposed the agar hydrocolloid as a potential enhancer of color retention and improved performance for various food and cosmetic products.
RESUMO
D-lactic acid (DLA) serves as a key monomer enhancing both the mechanical and thermal properties of Poly(lactic) acid films and coatings, extensively used in the food packaging industry. Economically viable production of optically pure DLA by Lactobacillus delbrueckii NBRC3202 was achieved using a low-cost carbon source, Kodo millet bran residue hydrolysate (KMBRH) and nitrogen source (casein enzyme hydrolysate (CEH) resulting in a high DLA yield of 0.99 g g-1 and KMBRH conversion to final product (95.3%). The optimum values for kinetic parameters viz., specific growth rate (0.11 h-1), yield coefficient of biomass on KMBRH (0.10 g g-1) and DLA productivity (0.45 g L-1 h-1) were achieved at 5 g L-1 of CEH dosage under controlled pH environment. A comparative study and kinetic analysis of different neutralizing agents (NaOH, NH3, CaCO3 and NaHCO3) under pH controlled environment for KMBRH based DLA production was addressed effectively through bioreactor scale experiments. Maximum cell concentration (1.29 g L-1) and DLA titer (45.08 g L-1) were observed with NH3 as a neutralizing agent. Kinetic analysis of DLA production under different neutralization agents demonstrated that the logistic derived model predicted biomass growth, KMBRH consumption and DLA production efficiently (R 2 > 0.92).
RESUMO
OBJECTIVE: To evaluate the antibacterial properties of Allium sativum (garlic) cloves and Zingiber officinale (ginger) rhizomes against multi-drug resistant clinical pathogens causing nosocomial infection. METHODS: The cloves of garlic and rhizomes of ginger were extracted with 95% (v/v) ethanol. The ethanolic extracts were subjected to antibacterial sensitivity test against clinical pathogens. RESULTS: Anti-bacterial potentials of the extracts of two crude garlic cloves and ginger rhizomes were tested against five gram negative and two gram positive multi-drug resistant bacteria isolates. All the bacterial isolates were susceptible to crude extracts of both plants extracts. Except Enterobacter sp. and Klebsiella sp., all other isolates were susceptible when subjected to ethanolic extracts of garlic and ginger. The highest inhibition zone was observed with garlic (19.45 mm) against Pseudomonas aeruginosa (P. aeruginosa). The minimal inhibitory concentration was as low as 67.00 µg/mL against P. aeruginosa. CONCLUSIONS: Natural spices of garlic and ginger possess effective anti-bacterial activity against multi-drug clinical pathogens and can be used for prevention of drug resistant microbial diseases and further evaluation is necessary.
