Effect of Shearing and Annealing on the Pasting Properties of Different Starches.

The functional characteristics of starch can be altered by shear force, which makes the impact on its microstructure of great importance to the food industry. This study investigated the effects of freeze-drying on the gel texture, pasting capabilities, and swelling power of starches made from sweet potatoes (SP), chickpeas (CP), and wheat (WS) combined with Cordia (CG) and Ziziphus gum (ZG). The samples were annealed in water without shearing and in a rapid visco-analyzer (RVA) for 30 min at 60 °C while being spun at 690 rpm. Both native and freeze-dried samples were mixed with 1% or 3% ZG and CG. After annealing, the starches were examined using a texture analyzer and RVA. The results showed that freeze-drying had a substantial (p > 0.05) impact on the starch granule, in addition to the effect of annealing. The peak viscosity of freeze-dried native CP and SP starches increased, but the peak viscosity of freeze-dried wheat starch decreased. The setbacks for CP and WS increased, whereas the setbacks for SP varied slightly. Furthermore, it was demonstrated that annealing in an RVA exhibited a substantially lower peak viscosity than annealing in a water bath; the RVA's shearing effect may have been the cause of this difference. Cordia gum fared better than ZG in terms of peak viscosity, although ZG significantly reduced setback in comparison to CG. Among the various blends, the native WB sample had the lowest hardness (100 ± 4.9 g), while the freeze-dried WB SP sample had the greatest (175.5 ± 4.8 g). Shearing of starches broke up the granules into smaller pieces, which made them gel at lower temperatures. This could be a good thing when they are needed for food uses that require little cooking.

Green synthesized silver nanoparticles using the plant-based reducing agent Matricaria chamomilla induce cell death in colorectal cancer cells.

OBJECTIVE: There is a need to treat cancer cells with safe and natural nanoparticles to avoid the side effects of chemotherapeutic agents. Chamomile is considered a safe, natural plant with anticancer activity. We synthesize simple, inexpensive, and eco-friendly silver nanoparticles (SNs) using Chamomile (CHM) to tune their anticancer properties. MATERIALS AND METHODS: SN-CHM was synthesized by reducing 1 mM silver nitrate aqueous solution in 100 mL with the aqueous ethanolic flower extract of CHM (18 mg/mL, w/v). The reaction proceeded overnight at 600 rpm and 28°C. SN-CHM was characterized for their % yield, average diameter, charge, morphology, and silver release. Moreover, SN-CHM was investigated for its antioxidant and anticancer activities at 200 µg/mL and 5 mg/ mL, respectively. RESULTS: A 59.12% yield and a uniform SN-CHM size of 115 ± 3.1 nm with a ζ-potential of -27.67 ± (-3.92) mv were observed. The UV-visible absorption showed shifts from 379.5 to 383.5 nm for CHM and SN-CHM, respectively. Moreover, Ag+ was ultimately released from SN-CHM after 5 h. Fourier Transform Infrared Spectroscopy (FT-IR) showed characteristic absorption peaks of CHM and produced SN-CHM. Furthermore, SN-CHM showed moderate antioxidant activity. SN-CHM inhibited the % viability of SW620 and HT-29 cell lines at 20 µM. SN-CHM may also greatly upregulate the apoptotic gene BAX while considerably downregulating the anti-apoptotic genes BCL2 and BCL-Xl. CONCLUSIONS: CHM can be a safe soft drink, especially when conjugated with Ag ions as anticancer NPs. SN-CHM is considered potent anticancer activity against SW620, and HT-29 cell lines.

Effect of Germinated Sorghum Extract on the Physical and Thermal Properties of Pre-Gelatinized Cereals, Sweet Potato and Beans Starches.

Starches from different botanical sources are affected in the presence of enzymes. This study investigated the impact of α-amylase on several properties of pre-gelatinized starches derived from chickpea (Cicer arietinum L.), wheat (Triticum aestivum L.), corn (Zea mays L.), white beans (Phaseolus vulgaris), and sweet potatoes (Ipomoea batatas L.). Specifically, the water holding capacity, freezable water content, sugar content, and water sorption isotherm (adsorption and desorption) properties were examined. The source of α-amylase utilized in this study was a germinated sorghum (Sorghum bicolor L. Moench) extract (GSE). The starch samples were subjected to annealing at temperatures of 40, 50, and 60 °C for durations of either 30 or 60 min prior to the process of gelatinization. A significant increase in the annealing temperature and GSE resulted in a notable enhancement in both the water-holding capacity and the sugar content of the starch. The ordering of starches in terms of their freezable water content is as follows: Chickpea starch (C.P.S) > white beans starch (W.B.S) > wheat starch (W.S) > chickpea starch (C.S) > sweet potato starch (S.P.S). The Guggenheim-Anderson-de Boer (GAB) model was only employed for fitting the data, as the Brunauer-Emmett-Teller (BET) model had a low root mean square error (RMSE). The application of annealing and GSE treatment resulted in a shift of the adsorption and desorption isotherms towards greater levels of moisture content. A strong hysteresis was found in the adsorption and desorption curves, notably within the water activity range of 0.6 to 0.8. The GSE treatment and longer annealing time had an impact on the monolayer water content (mo), as well as the C and K parameters of the GAB model, irrespective of the annealing temperature. These results can be used to evaluate the applicability of starch in the pharmaceutical and food sectors.

Exploration of the nutrition knowledge among general population: multi-national study in Arab countries.

BACKGROUND: Knowing what to eat and realizing the significance of healthful eating habits are among the important steps to promoting eating behavior. The current study aims to assess the nutrition knowledge (NK) among a convenient sample in four different countries, determine the association between different demographic factors and NK, and investigate the need for future interventions on nutrition in the four selected countries. METHODS: A cross-sectional multi-national survey study among a convenient sample of 8,191 subjects from Egypt, Syria, Saudi Arabia, and Jordan who undertook surveys between January 2019 and January 2020. A pre-tested interview questionnaire was utilized for data collection from study participants. It included three sections: i) Sociodemographic characteristics:. ii). Section two included twenty-one questions related to NK.. iii). Section three included one question about NK sources. RESULTS: About three-quarters showed inadequate nutrition knowledge (73.1%). Youth (15-24 yrs.) were more dependent on social media, with 87% using it as a primary source of NK, while adults (≥ 25 yrs.) demonstrated that 43% of them used social media. In contrast, TV was more prominent among them, with participants' characteristics such as living with parents, body mass index, and country of residence showing no association with NK. However, female sex, education, and reading nutrition articles are significantly correlated with adequate knowledge (p < 0.001). Significant predictors of satisfactory knowledge were age, sex, education, living with parents, and reading nutrition articles. CONCLUSION: The study revealed low levels of NK indicating an urgent need to implement educational programs to promote nutrition knowledge. As NK is a modifiable determinant of diet intake and can positively impact the need for developing strategies in counselling and raising awareness among the general population to improve their health status.

Thermosensitive polymers-based injectable hydrogels: a quantitative validations design utilized for controlled delivery of gefitinib anticancer drug.

OBJECTIVE: Gefitinib (GFB) was loaded into different designs of thermos- and pH-responsive polymer-based hydrogels, namely chitosan (CH) and Pluronic F127 (Pl F127) with the aid of a crosslinking ß-glycerophosphate (ß-GP). MATERIALS AND METHODS: GFB was loaded in CH and P1 F127 hydrogel. The preparation was characterized and tested for their stability and efficacy as antitumor injectable therapy devices. The antiproliferative effect of the selected CH/ß-GP hydrogel formula was investigated against the hepatic cancerous cell, HepG2 using the MTT tetrazolium salt colorimetric assay. Furthermore, the pharmacokinetic was performed for GEF using a developed, reported and validated LC method. RESULTS: All hydrogel samples showed no changes in color, separation(s), and crystallization in both liquid and gel forms. The CH/ß-GP system showed a lower viscosity (110.3 ± 5.2 Cp) compared to CH/ß-GP/Pl F127 system (148.4 ± 4.4 Cp) in the sol phase. Also, the results confirmed a continued increase in rats' plasma during the first four days (Tmax) with a plasma peak level (Cmax) of 3.663 µg/mL followed by a decrease below the detection limit after 15 days. Moreover, the results indicated no significant difference (p < 0.05) between the predicted and observed GEF-concentration data and that the proposed CH-based hydrogel facilitated its sustained release as distinguished from the longer value of MRT of 9 days and an AUC0-t of 41.917 µg/L/day. CONCLUSIONS: The medicated CH/ß-GP hydrogel formula had a higher targeting-controlled efficiency against a solid tumor than the free poor water soluble GFB.

Topical silver nanoparticles reduced with ethylcellulose enhance skin wound healing.

OBJECTIVE: Silver nanoparticles (G-AgNPs) improve wound healing by promoting skin cell proliferation and differentiation. Therefore, G-AgNPs could act as drug carriers and wound healers in biomedicine. The current study aimed to improve skin wound healing using natural, safe G-AgNPs. MATERIALS AND METHODS: The G-AgNPs were reduced with ethylcellulose (EC) and incorporated into an oil-in-water cream base. The size, charges, and wavelength were used to characterize the prepared G-AgNPs. Further, the transmission electron microscope (TEM) and the scanning electron microscope (SEM) were used to provide the shape of G-AgNPs. Moreover, the skin wound healing was evaluated with the appropriate histopathological techniques in a mouse model with skin injury to prove the curative effects of G-AgNPs which was conducted for 15 days on 45 adult male albino rats. The effectiveness of G-AgNPs-EC cream for treating surgical skin wounds was assessed by histopathological (HP) examination of hematoxylin and eosin (H&E) stained sections. RESULTS: The produced G-AgNPs-EC showed a size of 183.9 ± 0.854 nm and a charge of -14.0 ± 0.351 mV. UV-VIS spectra showed a strong absorption of electromagnetic waves in the visible region at 381 nm. Furthermore, the TEM and SEM showed rounded NPs in nano size of the prepared G-AgNPs-EC. The G-AgNPs cream was pivotal in enhancing wounds' healing properties, improving the formation of wound granulation tissue, and enhancing the proliferation of epithelial tissue in rats. CONCLUSIONS: The current study showed that G-AgNPs-EC is a new skin wound healer that speeds up healing.

Mono-Lateral External Fixation for Treatment of Femoral Osteomyelitis.

Background and Aim: Maintenance of stability using external fixation devices is an important principle to ensure successful treatment of osteomyelitis (OM). In this study, we report our experience with femoral OM treated with acute compression and bone transport using the Orthofix limb reconstruction system (LRS). Patients and Methods: This prospective study included 30 consecutive patients with femoral OM. LRS insertion and corticotomy were done according to the standard technique. Radiographic evaluation was performed every 2 weeks during the distraction phase and every 2-4 weeks during the consolidation phase. The clinical outcome measurements included union time, limb length discrepancy, additional operative procedures, refracture and infection. Results: The present study included 30 patients with femoral OM. They comprised 27 males (90.0%) and 3 females (10.0%) with an age of 28.1 ± 15.6 years. All, except one, achieved union with a mean union time of 8.6 months (range 4-20 months). The mean union time for acute compression was 7.6 months (range 4-20 months) while for patients with bone transport it was 14.5 months (range 12-18 months). The mean limb length discrepancy was 1.8 cm (range 0-4 cm). At the end of the follow=up, two patients were not able to ambulate without support; one due to non-union and one due to paraplegia. Conclusion: The present study identified treatment of femoral OM using LRS as a feasible and effective technique with good outcomes. Reported complications could be adequately managed in most cases.

Dough Performance and Quality Evaluation of Cookies Prepared from Flour Blends Containing Cactus (Opuntia ficus-indica) and Acacia (Acacia seyal) Gums.

Acacia (AG) and cactus gums (CG) were mixed into wheat flour at the 3% and 6% levels. The flour blends were tested for their pasting, dough development, and extensibility behaviors. The blends were used to make cookies, which were then evaluated for their physical, textural, and sensory qualities. Both types of gum reduced the setback viscosities, water absorption, and farinograph quality numbers while increasing the water retention capacity, dough development time, and extensibility. The thickness and diameter of the cookies decreased in the presence of the cactus gum, while the acacia gum resulted in greater thickness and diameter. The addition of more gums increased the hardness of the cookies while decreasing their fracturability. All the cookie types were acceptable for all the sensory attributes studied. When compared to the control, the panelists preferred the color of the cookies with a higher level of gum. Overall, the presence of gums in the formulation resulted in the development of cookies with improved technological and sensory attributes. Likewise, the cookies with higher levels of gum can deliver 6% more soluble fiber without compromising their overall acceptability.

Green synthesis of silver nanoparticles reduced with Trigonella foenum-graecum and their effect on tumor necrosis factor-α in MCF7 cells.

OBJECTIVE: Silver nanoparticles (AgNPs) are known to exhibit anti-inflammatory and anticancer activities. They have been reported to reduce the levels of tumor necrosis factor (TNF) - a proinflammatory cytokine involved in cell proliferation, differentiation, and apoptosis - in cell lines. As patients with breast cancer have been reported to have higher serum TNF levels, we aimed at developing a novel treatment for breast cancer by evaluating the effect of Trigonella foenum-graecum extract (TFG)-reduced AgNPs on the MCF-7 cell line, which serves as a model of human breast cancer. MATERIALS AND METHODS: TFG-capped AgNPs were synthesized using a green reduction method, in which TFG reduced silver nitrate to generate AgNPs-TFG. The particle size, surface charge, ultraviolet (UV)-visible (VIS) spectra, surface morphology, % yield, and in vitro Ag+ release of the formulated AgNPs-TFG were evaluated. Additionally, the prepared NPs were examined for cytotoxicity using real-time polymerase chain reaction (real-time PCR), 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT) assay, and enzyme-linked immunosorbent assay (ELISA). RESULTS: The prepared AgNPs-TFG were uniform, small, discrete, and non-aggregated with a particle size of 22.5±0.75 nm and ζ-potential of -47.45±0.666 mV. The yield of AgNPs-TFG was 224.545±3.9 µM. Furthermore, the AgNP-TFG thin film exhibited a prolonged release of Ag+ in phosphate buffer for up to 11 h. AgNPs-TFG suppressed TNF-α expression at mRNA and protein levels in MCF-7 cells. Additionally, the formulated AgNPs-TFG did not exhibit any toxicity toward MCF-7 cells. CONCLUSIONS: This study showed that AgNP-TFG could effectively inhibit TNF-α. These results provide significant insights for developing new therapeutic strategies for cancer and other inflammatory illnesses.

Exploring the Role of Acacia (Acacia seyal) and Cactus (Opuntia ficus-indica) Gums on the Dough Performance and Quality Attributes of Breads and Cakes.

Two hydrocolloids, acacia gum and cactus gum, were tested in the current study to see if they could improve the quality of the dough or have an effect on the shelf life of pan bread and sponge cake. Both gums considerably (p < 0.05) enhanced the dough development time, softness, and mixing tolerance index while decreasing the water absorption. Although the dough was more stable with the addition of acacia gum than with cactus gum, the control sample had the highest peak, final, breakdown, and setback viscosities. Acacia gum, on the other hand, resulted in a higher wheat-flour-slurry pasting temperature (84.07 °C) than cactus gum (68.53 °C). The inclusion of both gums, particularly 3%, reduces the gel's textural hardness, gumminess, chewiness, springiness, and adhesiveness. Lightness (L*) and yellowness (b*) were both increased by the addition of acacia gum to bread and cake, whereas the addition of cactus gum increased both color parameters for cakes. The use of acacia gum increased the bread and cake's volume. Cactus gum, on the other hand, caused a decrease in bread hardness after 24 h and 96 h. The cake containing acacia gum, on the other hand, was the least stiff after both storage times. Similarly, sensory attributes such as the crumb color and overall acceptability of the bread and cake were improved by 3% with acacia gum. For these and other reasons, the addition of cactus and acacia gums to bread and cake increased their organoleptic qualities, controlled staining, and made them softer.

Effect of Ziziphus and Cordia Gums on Dough Properties and Baking Performance of Cookies.

The influence of 2% and 5% Cordia (CG) and Ziziphus (ZG) gums on dough characteristics and cookie quality was investigated. Micro-DoughLab, a texture analyzer (TA), a rapid viscoanalyzer (RVA), and solvent retention capacity were used to examine the effect of CG and ZG gums on dough physicochemical parameters (SRC) and cookie quality. The diameter, thickness, spread, and sensory evaluation of cookies were evaluated. With the addition of CG and ZG, dough softness, mixing time, and mixing tolerance index (MTI) increased, whereas stability and water absorption decreased. TA data showed that adding gums resulted in softer and less sticky doughs than the control, whereas RVA data showed that adding CG resulted in a significant increase in peak viscosity, but no change in flour gel setback. In comparison to the control and CG samples, the ZG samples exhibited the most dough extensibility. The thickness and diameter of the cookies increased but the spread decreased, due to the added gums. The gum-containing cookies had a lower overall acceptability by panelists than the control, although only by a small margin. Gum-containing cookies, on the other hand, can deliver up to 5% soluble fiber.

Acetylated corn starch as a fat replacer: Effect on physiochemical, textural, and sensory attributes of beef patties during frozen storage.

Acetylated corn starch was used as a fat replacer in beef patties and its effect on the physicochemical, textural, and sensory attributes of the patties was assessed during frozen storage (-20 °C) for 60 days. The results showed that acetylated corn starch enhanced the redness, moisture retention, thickness, and sensory attributes of the patties (P ≤ 0.05). It also reduced the firmness, cooking loss, diameter reduction rate, and dimensional shrinkage of the patties (P ≤ 0.05). The patties contain 15% acetylated corn starch showed a microstructure similar to that contain 15% animal fat as examined by scanning electron microscopy. Patties containing acetylated corn starch showed high scores of physicochemical properties and sensory attributes, which revealed the beneficial use of this modified starch in meat industry. In conclusion, acetylated corn starch improved the physicochemical properties and sensory attributes of beef patties and can thus be used as fat replacer in meat products.

Effects of CMF and MET on glutamate and dopamine levels in the brain, and their impact on cognitive function.

OBJECTIVE: Chemotherapy can cause cognitive impairment in cancer survivors. CMF, the combination of cyclophosphamide (CYP), methotrexate (MTX), and 5-fluorouracil (5-FU), is employed for the treatment of several types of cancers, such as metastatic breast cancer. Metformin (MET) is an antidiabetic medication used to treat type 2 diabetes that can reportedly alleviate some toxic effects. In the current study, we investigated the ability of MET to alleviate the effects of CMF in neuronal toxicity. MATERIALS AND METHODS: Rats were treated with two doses of CMF (intraperitoneal injection) and MET (in the daily drinking water). Rats were subjected to fear conditioning memory tests to evaluate memory function following treatment, and brain samples were collected and homogenized using neuronal lysis buffer for assessment of glutamate and dopamine levels by high-performance liquid chromatography (HPLC). RESULTS: Fear conditioning memory tests revealed a significant reduction in memory function in CMF and CMF+MET groups vs. controls, but no significant change in MET groups vs. controls was detected. Similarly, CMF and CMF+MET groups revealed a significant increase in glutamate and dopamine levels in the brain of MET, CMF, and MET+CMF groups vs. controls based on HPLC results. In addition, although glutamate and dopamine levels were increased, levels varied between groups, with highest levels in the CMF+MET group. CONCLUSIONS: Our results demonstrate that cognitive impairment in CMF and CMF+MET groups could result from increased glutamate and dopamine levels in the brain, leading to brain toxicity and failure of MET to alleviate the toxic effects of CMF.

Elucidating the mechanism underlying cognitive dysfunction by investigating the effects of CMF and MET treatment on hippocampal neurons.

OBJECTIVE: Chemotherapy causes long-term cognitive impairment in cancer survivors. A combination of cyclophosphamide (CYP), methotrexate (MTX), and 5-fluorouracil (5-FU) (i.e., CMF) is widely used for cancer treatment. Metformin (MET), an oral antidiabetic drug, confers protection against the adverse effects of chemotherapeutic agents, such as CYP. To elucidate the potential mechanism underlying cognitive dysfunction, we investigated the impact of CMF and MET treatment on the activities of mitochondrial respiratory chain complexes I and IV, as well as lipid peroxidation, in hippocampal neurons. MATERIALS AND METHODS: Hippocampal neurons (H19-7) cells were treated for 24 h with MET (0.5 mM) alone; CYP (1 µM), MTX (0.5 µM), and 5-FU (1 µM); and MET (0.5 mM) + CYP (1 µM), MTX (0.5 mM), and 5-FU (1 µM). A 3-(4,5-dimethylthiazol-2-yl)-2,5 diphenyl tetrazolium bromide assay was performed to evaluate cell survival. Neurons were collected and homogenized in a neuronal lysis buffer to assess mitochondrial complexes (I and IV) activity and lipid peroxidation. RESULTS: Compared to the control, MET-treated cells showed no significant difference in survival rate; however, CMF- and CMF + MET-treated cells showed a significant reduction in survival rate. In addition, relative to the control, CMF- and CMF + MET-treated cells showed a reduction in mitochondrial complex I activity, whereas no significant changes were observed in mitochondrial complex IV activity. MET-treated cells showed no significant differences in lipid peroxidation, but CMF- and CMF + MET-treated cells showed a slight increase in lipid peroxidation. CONCLUSIONS: The reduction in the activity of mitochondrial complex I and a slight increase in lipid peroxidation levels may explain the cognitive impairment following CMF and MET treatments.

Functionality of Cordia and Ziziphus Gums with Respect to the Dough Properties and Baking Performance of Stored Pan Bread and Sponge Cakes.

The functionality of hydrocolloids of different origins, gum Cordia (GC), and gum ziziphus (GZ) on pan bread and sponge cake quality and their potential use in retarding the staling process have been studied. The effects of the gums were determined by assessing the pasting qualities of wheat flour slurry, dough properties, and the finished product. After 24 and 96 h of storage, investigations were conducted on the finished product. Micro-doughLab was used to assess dough mixing qualities, and a texture profile analysis (TPA) test was used to assess the texture. A hedonic sensory test of texture, scent, taste, color, and general approval was also conducted. The type of gum used had a significant impact on the physical properties of the bread and cake and their evolution through time. Reduced amylose retrogradation was demonstrated by the lower peak viscosity and substantially lower setback of wheat flour gels, which corresponded to lower gel hardness. Gums were superior at increasing the bread loaf volume, especially GZ, although gums had the opposite effect on cake volume. After both storage periods, the hardness of the bread and cake was much lower than that of the control. Except when 2% GC was used, adding GC and GZ gums to bread and cake invariably increased the overall acceptability of the product. In terms of shelf-life, GZ was able to retain all texture parameters, volume, and general acceptability close to the control after storage.

Effect of Cactus (Opuntia ficus-indica) and Acacia (Acacia seyal) Gums on the Pasting, Thermal, Textural, and Rheological Properties of Corn, Sweet Potato, and Turkish Bean Starches.

This study was planned to explore the locally available natural sources of gum hydrocolloids as a natural modifier of different starch properties. Corn (CS), sweet potato (SPS), and Turkish bean (TBS) starches were mixed with locally extracted native or acetylated cactus (CG) and acacia (AG) gums at 2 and 5% replacement levels. The binary mixtures (starch-gums) were prepared in water, freeze dried, ground to powder, and stored airtight. A rapid viscoanalyzer (RVA), differential scanning calorimeter (DSC), texture analyzer, and dynamic rheometer were used to explore their pasting, thermal, textural, and rheological properties. The presence of acetylated AG or CG increased the final viscosity (FV) in all three starches when compared to starch pastes containing native gums. Plain SPS dispersion had a higher pasting temperature (PT) than CS and TBS. The addition of AG or CG increased the PT of CS, SPS, and TBS. The thermograms revealed the overall enthalpy change of the starch and gum blends: TBS > SPS > CS. The peak temperature (Tp) of starches increased with increasing gum concentration from 2 to 5% for both AG and CG native and modified gums. When compared to the control gels, the addition of 2% CG, either native or modified, reduced the syneresis of starch gels. However, further addition (5% CG) increased the gels' syneresis. Furthermore, the syneresis for the first cycle on the fourth day was higher than the second cycle on the eighth day for all starches. The addition of native and acetylated CG reduced the hardness of starch gels at all concentrations tested. All of the starch dispersions had higher G' than G″ values, indicating that they were more elastic and less viscous with or without the gums. The apparent viscosity of all starch gels decreased as shear was increased, with profiles indicating time-dependent thixotropic behavior. All of the starch gels, with or without gums, showed a non-Newtonian shear thinning trend in the shear stress vs. shear rate graphs. The addition of acetylated CG gum to CS resulted in a higher activation energy (Ea) than the native counterparts and the control. More specifically, starch gels with a higher gum concentration (5%) provided greater Ea than their native counterparts.

Relationship between Dough Properties and Baking Performance of Panned Bread: The Function of Maltodextrins and Natural Gums.

The effectiveness of hydrocolloids (2% maximum in various combinations) from various sources, including maltodextrins (MD) with polymerization degree (DP) 18 and ziziphus gum (ZG), on the dough properties and quality of panned bread, as well as the possibility of using them to delay the bread staling process, have been investigated after 24, 72, and 96 h of storage. By evaluating the pasting capabilities of wheat flour slurry, dough properties, and the final product, the effects of the ziziphus gum (ZG) and maltodextrins (MD) were ascertained. A TA-TXT texture analyzer, a texture profile analysis test, and Micro-doughLab were used to evaluate the dough mixing properties. Additionally, a hedonic sensory evaluation of the overall acceptance of the bread, as well as its texture, aroma, taste, and color, was done. It is clear that MD had a more distinct impact than ZG on the way dough was mixed, the texture of the gel, and the finished product. The combination of MD and ZG significantly altered the bread's physical characteristics and its aging over time. The decreased peak viscosity and noticeably smaller setback of wheat flour gels, which corresponded to lower gel hardness, serve as evidence of reduced amylose retrogradation. At 2%, MD outperformed ZG in terms of increasing water absorption, dough stability, and bread loaf volume. With the exception of the blend that included three times as much MD as ZG, all mixes, including the control, exhibited an increase in bread firmness as a function of time after storage. Overall, the panelists liked (score of 5 and above) the bread made with mixes that had either MD or ZG, or a combination of both.

Food packaging's materials: A food safety perspective.

Food packaging serves purposes of food product safety and easy handling and transport by preventing chemical contamination and enhancing shelf life, which provides convenience for consumers. Various types of materials, including plastics, glass, metals, and papers and their composites, have been used for food packaging. However, owing to consumers' increased health awareness, the significance of transferring harmful materials from packaging materials into foods is of greater concern. This review highlights the interactions of food with packaging materials and elaborates the mechanism, types, and contributing factors of migration of chemical substances from the packaging to foods. Also, various types of chemical migrants from different packaging materials with their possible impacts on food safety and human health are discussed. We conclude with a future outlook based on legislative considerations and ongoing technical contributions to optimization of food-package interactions.

CMF and MET treatment induce cognitive impairment through upregulation of IL-1α in rat brain.

OBJECTIVE: Cyclophosphamide (CYP), methotrexate (MTX) and 5-fluorouracil (5-FU) (CMF) are chemotherapeutic agents known to cause acute and long-term cognitive impairment in cancer patients. Cognitive function is regulated mainly by neuronal circuitry in the brain, especially the cortex and hippocampus as well as other components of the limbic area. Neuroinflammation mediated by proinflammatory cytokines is a well-known cause of cognitive impairment. Our previous study showed that metformin induced cognitive impairment and neuroinflammation in CMF-treated rats. Understanding the effects and mechanisms of CMF and MET treatment on chemotherapy-related cognitive impairment and the relationship with neuroinflammation may help prevent some of the adverse effects of this type of chemotherapy in cancer patients. MATERIALS AND METHODS: Rats were divided into four groups: control (normal saline), CMF (50 mg/kg CYP, 2 mg/kg MTX, 50 mg/kg 5-FU; two doses administered by intraperitoneal injection over two weeks), MET (2.5 mg/ml - oral administration daily), and CMF+MET group. IL-1α, IRS-1, Akt-a and TNF-α levels in brain tissues were measured by ELISA and data were analyzed by one-way ANOVA test followed by Tukey's test. RESULTS: Compared with the control group, IL-1α levels were significantly increased in the CMF+MET group, whereas there were no significant differences in the MET and CMF groups. On the other hand, IRS-1, TNF-α and Akt-a expression and mitochondrial complex 1 activity indicated that systemic CMF and MET treatment did not change the expression of these proteins in the brain compared to the control group. CONCLUSIONS: Our results indicate that cognitive function is impaired by the administration of two doses of CMF and MET over a period of two weeks as a result of IL-1α overexpression in the brain.

Biochemical and nutritional profile of maize bran-enriched flour in relation to its end-use quality.

The core objective of current research was determined to nutritional and bioactive profile of maize bran (MB)-enriched flour in relation to its end-use product quality. Furthermore, rheological properties of MB-enriched flour at different levels (5%, 10%, and 15%) were explicated through farinograph and mixograph. Moreover, bread was prepared with the addition of MB-enriched flour and was characterized for nutritional and textural properties. Results showed that MB-enriched flour having high water absorption and water retaining potential up to 4%-7% as compared to wheat flour (WF). Moreover, dough height gradually decreased with the addition of MB due to water-binding ability of bran which causes a decrease in gas retention during fermentation. This resulted in bread volume decrease (4%-7%) as compared to WF. Furthermore, the moisture content and hardness increased with the addition of MB. The water activity of bread slightly increased with the addition of maize bran after 4-day storage. Conclusively, MB-enriched flour improved nutritional, textural, and sensorial properties of final product.