RESUMEN
Apricots are a fragile fruit that rots quickly after harvest. Therefore, they have a short shelf-life. The purpose of this work is to determine the effect of coatings containing chitosan (CH) as well as its nanoparticles (CHNPs) as thin films on the quality and shelf-life of apricots stored at room (25 ± 3 °C) and cold (5 ± 1 °C) temperatures. The physical, chemical, and sensorial changes that occurred during storage were assessed, and the shelf-life was estimated. Transmission electron microscopy was used to examine the size and shape of the nanoparticle. The nanoparticles had a spherical shape with an average diameter of 16.4 nm. During the storage of the apricots, those treated with CHNPs showed an obvious decrease in weight loss, decay percent, total soluble solids, and lipid peroxidation, whereas total acidity, ascorbic acid, and carotenoid content were higher than those in the fruits treated with CH and the untreated fruits (control). The findings of the sensory evaluation revealed a significant difference in the overall acceptability scores between the samples treated with CHNPs and the other samples. Finally, it was found that CHNP coatings improved the qualitative features of the apricots and extended their shelf-life for up to 9 days at room temperature storage and for 30 days in cold storage.
RESUMEN
Passion fruit peel powder (PFPP) was used to supplement the probiotic labneh to increase the activity of Escherichia coli Nissle 1917 (EcN) during production and storage. Labneh was manufactured with PFPP (0.5% and 1%) and analyzed at 0, 7, and 15 days of cold storage for postacidification and sensory properties and viability of EcN, survival of EcN to simulated gastrointestinal tract stress, and adhesion potential of EcN to Caco-2 cells. Acidification kinetics during fermentation showed that supplementation with PFPP reduced the time needed to decrease pH and reach the maximum acidification rate. PFPP addition contributed to postacidification of labneh during storage. PFPP had a beneficial effect (p < 0.05) on counts of EcN in labneh during different storage periods. Consumer preference expectations for labneh enriched with PFPP (0.5% and 1%) were higher than those for the control. PFPP provided a significant protective action for EcN during simulated gastrointestinal transit and had a positive effect on EcN adhesion to Caco-2 cells in vitro, although this decreased during storage with labneh. Labneh supplementation with PFPP can be recommended because of the positive effect on EcN viability and the high nutritional value, which may increase the appeal of the product to consumers.
RESUMEN
BACKGROUND AND OBJECTIVE: The evidence for safe consumption of chili pepper to gain health benefits is insufficient as high doses reported to cause gastric erosion. The objective of this study was to investigate the contribution of red chili pepper ethanol extract (RCEE) to weight loss in high fat dieted female albino Wistar rats while monitoring adverse effects of high dose consumption. MATERIALS AND METHODS: Body weight gain, lipid profile, oxidative stress parameters, liver, kidney and thyroid biochemical functions were determined in addition to histopathological examination of liver and kidney to determine biological effects of 2 ingested concentrations of red chili pepper extract (5 and 10 mg). RESULTS: Red chili pepper ethanol extract (RCEE) showed anti-obesity potentials and hypolipidemic effects through decreased levels of total cholesterol (T.Ch), low density lipoprotein (LDL), triglycerides (TG) and very low density lipoprotein (VLDL) reached 25, 55, 45 and 45%, respectively, in parallel with increased high density lipoprotein (HDL) levels by 22.6%. The antioxidative potentials of RCEE were pronounced through significant increases in glutathione peroxidase (GPx) and catalase (CAT) activities (346.43 mU mL-1 and 15.33 U L-1 in group 2, respectively). Histological examination of liver and kidney showed adverse results but that did not significantly reflect on their functional biochemical parameters. CONCLUSION: Results introduced scientific evidence that red chili pepper possesses functional pharmacological properties but the excessive consumption induces liver and kidney damage.