Development of topical silver nano gel formulation of Bixin: Characterization, and evaluation of anticancer activity.

Objective: Skin cancer refers to the pathological condition characterized by the proliferation of atypical skin cells in an uncontrolled manner. Plant-based products such as bixin although show promising anticancer properties, but maintaining their stability in a formulation is a difficult task. The objective of the research is to formulate a silver nanoparticle gel preparation of bixin and evaluate its anticancer properties. Methods: The extract from Bixa orellana seed was prepared by hot extraction technique to isolate the active ingredient, bixin. A green synthesis approach was utilized for preparing the silver nanoparticle gel of bixin (BOAgNPs). Characterization of silver nanoparticles was done using FTIR, scanning electron microscopy, compatibility study, homogeneity testing, pH evaluation, and drug content determination. The in-vitro anticancer activity was performed using cell lines (B16F10) and in-vivo by chemical carcinogen (7,12-dimethylbenz (a) anthracene) in mice. Results: The BOAgNPs-loaded topical gel was found to be homogeneous (clear orange color) and pH-compatible (pH ≈ 6.66) with the skin. The characterization studies indicated the presence of all functional groups in the formulation. An optimized batch of bixin-nano gel showed about 60% inhibitory effects on B16F10 cell lines (in-vitro activity) when equated with a reference drug, 5-fluorouracil. The in-vivo anticancer study suggested suppression of tumorigenesis and promotion of the healing process with bixin-nano gel application on the skin. Conclusion: The results suggested the promising anticancer property of bixin when formulated in silver nanoparticle gel. The preparation of silver particles nano gel with bixin might provide an effective alternative option for treating skin cancers, provided more research complements the findings of the present study.

Banana peel extract for CeO2 nanoflower synthesis: Enhancing photocatalytic activity for methyl orange dye removal and bactericidal effects.

The cube architecture associated with the CeO2 nanoflowers (NFs) that generated, which had an average crystallization width of 7 nm, has been confirmed by X-ray crystallographic investigations. The method used is environmentally acceptable since it converts wasted banana peel extracts into CeO2 nanoflower. On the basis of artwork obtained from a High-Resolution Transmission Electron Microscope (HR-TEM), CeO2 nanoparticles have been observed to possess a spherical shape and an average particle diameter of 21 nm. To take the purpose of this study, green-fabricated CeO2-NFs were used to investigate the photocatalytic oxidation of methyl orange (MO) dye when exposed to sunshine. CeO2 nanofibers showed a degradation performance of 98% when compared to methyl orange dye. Evidently is a possibility that this may be caused by the presence of CeO2 nanoflowers, whereby enhance the interaction of electrons, which are holes dissolution, and adherence. Upon a single day of being exposed, the biocidal potential was tested against both gram-positive and gram-negative bacteria, including E. coli, B. cereus, and S. aureus, among others. Due to the fact that its 32 mm minimum inhibitory concentration (MIC) for B. cereus was the highest among conventional medicines. As shown by the extraordinary capabilities of WBP@CeO2 tiny particles, manipulating of flexible tiny particles to feed the purpose of achieving effective and customizable infections and dermatologist advancements is really stunning.

Effect of erythorbate, storage and high-oxygen packaging on premature browning in ground beef.

Premature browning (PMB) was investigated in ground beef patties with (0.04%, w/w) and without erythorbate. In Experiment 1, patties were stored at 4 °C for 48 h; at -18 °C for 21 days; or at -18 °C for 21 days, thawed at 4 °C for 24 h; and cooked. Bulk ground beef was stored at -18 °C for 24 days, thawed for 24 h at 4 °C, and patties prepared and cooked immediately. In Experiment 2, fresh patties were overwrapped with oxygen-permeable film or packaged in 80% O(2)/20% N(2) (MAP), and stored for 48 h at 4 °C, or at -18 °C for 21 days, and cooked. Total reducing activity and color (L*, a* and b* values) were measured immediately prior to cooking. Patties were cooked to internal temperatures of 60, 66, 71 and 77 °C and internal cooked color was measured. Total reducing activity was higher for the erythorbate treatment than controls for all storage conditions (P<0.05). a* Values of cooked patties were higher for erythorbate than control treatments under all storage and packaging conditions at 60 and 66 °C (P<0.05). The presence of erythorbate in ground beef patties appeared to maintain red color at cooked internal temperatures of 60 and 66 °C. Frozen bulk storage appeared to increase the susceptibility of ground beef to PMB when compared to fresh and frozen patties. Patties cooked directly from frozen state appeared less susceptible to PMB than frozen-thawed and bulk storage. Ground beef appeared predisposed to PMB when stored in high-oxygen MAP at 4 °C for 48 h.

Effect of muscle source on premature browning in ground beef.

Premature browning (PMB) describes cooked beef that may appear done before reaching 71 °C. Ground beef from paired Longissimus lumborum (LL) and Psoas major (PM) muscles was formed into patties. Patties were cooked immediately, and after 48 and 96 h storage at 4 °C. Total reducing activity (TRA) and external color were measured immediately prior to cooking. Patties were cooked to internal end point temperatures of 60, 66, 71 or 77 °C and internal cooked color (L(*), a(*) and b(*) values) was measured. Raw PM patties had greater L(*) values and lesser a(*) values than those from LL (P<0.05). For LL and PM, raw a(*) and b(*) values decreased with storage from 0 h to 96 h (P<0.05). At 0 and 48 h storage, cooked patties prepared from PM had greater a(*) values than those prepared from LL at all internal endpoint temperatures (P<0.05). Internal cooked a(*) values of patties from PM decreased with storage of raw patties, whereas it was stable for LL patties (P<0.05).