The synergistic effect of cell wall extracted from probiotic biomass containing Lactobacillus acidophilus CL1285, L. casei LBC80R, and L. rhamnosus CLR2 on the anticancer activity of cranberry juice-HPLC fractions.

Anticancer effects were evaluated on three HPLC fractions obtained from a concentrated cranberry juice and cell wall constituents extracted from a probiotic biomass containing Lactobacillus acidophilus CL1285, Lactobacillus casei LBC80R, and Lactobacillus rhamnosus CLR2. The samples were tested at increasing concentrations for the antiproliferative assay using HT-29 cells' line and for the quinone reductase (QR) assay using Hepa-1c1c7 murine hepatoma cells. Fraction 1 (F1) which is highly concentrated with phenolic acids inhibited the growth of the HT-29 cells' line with IC50 values of 14.80 µg Gallic acid equivalent (GAE)/ml. The fraction 3 (F3) which is highly concentrated in flavonols had potency as QR inducer. Furthermore, the results showed that all cranberry fractions combined with cell wall constituents extracted from the probiotic biomass were more effective in inhibiting the growth of HT-29 as compared to the cranberry fractions tested alone, indicating a possible synergy effect between these bio-functional compounds. PRACTICAL APPLICATIONS: This study strongly evidenced that cranberry juice fractions combined with cell wall constituents extracted from the probiotic biomass can be used as a potent preventive functional compound against colorectal cancer. Therefore, this research proposes a natural dietary compound to prevent mutagenesis and carcinogenesis of colorectal cancer. Furthermore, the industry can formulae products containing probiotic and phenolic compounds as colon cancer cell growth preventive and anticancer products.

Development of support based on chitosan and cellulose nanocrystals for the immobilization of anti-Shiga toxin 2B antibody.

This work describes the development of membrane based on chitosan (CHI), cellulose nanocrystals (CNCs), and glycerol (GLY), and optimization of the formulation for immobilization of monoclonal anti-Shiga toxin 2B antibody (mAnti-stx2B-Ab) for E. coli O157:H7 detection. The effect of CHI deacetylation degree & viscosity, CNCs and GLY concentrations on Anti-stx2B-Ab immobilization efficiency was evaluated. Fractional factorial and Box-Behnken designs were applied to screen the effects of compounds interactions and optimize their concentrations for detection of Anti-stx2B-Ab. The results demonstrated that the use of 0.6 % (w/v) CNCs improved significantly the Anti-stx2B-Ab immobilization and the level of signal detection. The detection limit of Escherichia coli O157:H7 by developed optimized membrane is 1 log CFU/mL. The time needed for detection of E. coli O157:H7 was only 4 h of enrichment compared to 24 h with conventional methods. The developed immobilization support has potential for future pathogen detection in food and biomedical samples.

Applying native proteases from melon to hydrolyze kilka fish proteins (Clupeonella cultriventris caspia) compared to commercial enzyme Alcalase.

The enzymatic hydrolysis (at 2.5, 5.0, 10.0, and 15.0% degree of hydrolysis, DH) of kilka fish (Clupeonella cultriventris caspia) was investigated using a crude melon extract (CME) as well as a commercial serine protease (Alcalase). Hydrolysates from both enzymatic treatments were analyzed for their antioxidant and functional properties. The hydrolysis resulted in increased antioxidant activities of kilka fish protein hydrolysates and the highest antioxidant activity was obtained for the CME hydrolysates with 5.0% DH level. Both treatments improved the protein solubility level to >65% within a pH range of 2.0-10.0. At a given DH level, CME hydrolysates showed higher oil and water holding capacities than Alcalase hydrolysates. Hydrolysates from CME exhibited better emulsifying properties compared to those prepared by Alcalase, particularly at low DH (2.5 and 5.0%). According to the results of this study, CME can be suggested as a new source of proteolytic enzymes for fish protein hydrolysis.

Combined effects of marinating and γ-irradiation in ensuring safety, protection of nutritional value and increase in shelf-life of ready-to-cook meat for immunocompromised patients.

The aim of this study was to evaluate the effect of combining marinating and γ-irradiation at doses of 1, 1.5 and 3kGy on Escherichia coli O157:H7, Salmonella typhimurium and Clostridium sporogenes in raw meat packed under vacuum and stored at 4°C and to estimate its safety and shelf-life. Further, the effect of combined treatments on sensorial, nutritional values (lipid oxidation, concentration of thiamin and riboflavin) and color was evaluated. The study demonstrated that the use of marinade in combination with a low dose of γ-irradiation (1.5kGy) could act in synergy to reduce to undetectable level of pathogenic bacteria and increase the shelf-life of ready-to-cook meat loin without affecting its sensorial and nutritional quality.

Stretching properties of xanthan and hydroxypropyl guar in aqueous solutions and in cosmetic emulsions.

Filament stretchability of xanthan gum (XG) and hydroxypropyl guar (HPG) was investigated in aqueous solutions (0.125, 0.25, 0.5, 1, 1.2 and 1.5% w/w) and in O/W emulsions using a texture analyzer. Additionally, rheological characterizations were carried out on the systems and shear and oscillation parameters were used to interpret stretching properties. XG solutions exhibited a solid-like behavior with rheological parameters much higher than for HPG one whatever the concentration. Filament stretching values of XG solutions were superior to HPG for concentration below 1% w/w and then became comparable for higher concentrations. No meaningful relationship was found between rheological and stretching values. Synergy was observed for all XG/HPG mixtures at 0.125, 0.25 and 0.5% influencing both the rheological and the filament stretching values. The 25/75 XG/HPG ratio showed the maximum synergistic effect at all concentrations while the filament stretchability was enhanced in a wider range of ratios. XG and HPG did not present the same behavior in emulsions. No clear synergistic effect was observed and XG markedly influenced the emulsion filament stretching.

Antioxidant capacity and light-aging study of HPMC films functionalized with natural plant extract.

The aims of this work were to functionalize edible hydroxypropyl methylcellulose (HPMC) films with natural coloring biomolecules having antioxidant capacity and to study their photo-aging stability in the films. HPMC films containing a natural red color compound (NRC) at the level of 1, 2, 3 or 4% (v/v) were prepared by a casting method. A slight degradation of films color was observed after 20 days of continuous light exposure. The antioxidant activity of NRC incorporated films was stable during different steps of film formation and 20 days of dark storage. On the other hand, antioxidant activity of samples stored under light was significantly affected after 20 days. FTIR (Fourier Transformed Infrared) spectroscopy was used to characterize the new phenolic polymeric structures and to study the photo-degradation of films. The results showed a good polymerization phenomenon between NRC and HPMC in polymer matrix giving a natural color to the films. NRC showed an ability to protect pure HPMC films against photo-degradation. This phenomenon was directly proportional to the concentration of NRC.

Poly-Lactic Acid: Production, Applications, Nanocomposites, and Release Studies.

Environmental, economic, and safety challenges have provoked packaging scientists and producers to partially substitute petrochemical-based polymers with biodegradable ones. The general purpose of this review is to introduce poly-lactic acid (PLA), a compostable, biodegradable thermoplastic made from renewable sources. PLA properties and modifications via different methods, like using modifiers, blending, copolymerizing, and physical treatments, are mentioned; these are rarely discussed together in other reviews. Industrial processing methods for producing different PLA films, wrappings, laminates, containers (bottles and cups), are presented. The capabilities of PLA for being a strong active packaging material in different areas requiring antimicrobial and antioxidant characteristics are discussed. Consequently, applications of nanomaterials in combination with PLA structures for creating new PLA nanocomposites with greater abilities are also covered. These approaches may modify PLA weaknesses for some food packaging applications. Nanotechnology approaches are being broadened in food science, especially in packaging material science with high performances and low concentrations and prices, so this category of nano-research is estimated to be revolutionary in food packaging science in the near future. The linkage of a 100% bio-originated material and nanomaterials opens new windows for becoming independent, primarily, of petrochemical-based polymers and, secondarily, for answering environmental and health concerns will undoubtedly be growing with time.