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Oxidative rancidity is a major problem in chicken meat because of its higher content of polyunsaturated fatty acids. Besides this, microbial contamination is also one of the major problems of chicken meat which leads to deterioration in quality during storage. Therefore, the purpose of this paper is to investigate anti-microbial and anti-oxidant effects of various blends of essential oils (EOs) on the quality of emulsion-based (ready-to-eat) chicken sausages.

Sausages were incorporated with optimum level of four different blends of EOs containing six different EOs (Clove oil, Holybasil oil, Thyme oil, Cassia oil, Ajowan oil and Beetel oil), namely, Blend-1 (0.25 per cent), Blend-2 (0.25 per cent), Blend-3 (0.25 per cent) and Blend-4 (0.125 per cent); vacuum packaged and stored at −18±1°C for 60 days. Duplicate samples were taken for each parameter, and three trials were conducted for each experiment, total being six observations (n=6) for consistency of the results.

Significant decrease (p<0.05) in pH of control products was observed at each interval of storage period; however, in case of treatment products, significant decrease (p<0.05) was noticed from day 30 onwards. Blend-2 was observed with significantly lower (p<0.05) thio-barbituric acid reacting substances followed by Blend-1. Significantly lower (p<0.05) total phenolics content was observed in Blend-4 products as compared to other treatments. Regarding DPPH activity, control products showed significant decrease (p<0.05); however, in case of treatment products, DPPH activity showed significant (p<0.05) decrease after day 15 of storage. Microbial count increased with progressive storage period; however, the counts were well below the permissible limit of frozen meat products. All the blend incorporated products received very good sensory scores in consistent manner.

The work under this study would be very useful for the meat processing industries dealing with the perishable meat products. Use of natural anti-oxidants will also restore faith towards the consumers who are becoming more health conscious day by day.

The research work is original.

Certain classes of organic chemicals that can behave like carbon black in protecting polythene from thermal degredation have recently been developed at Bell Telephone laboratories in the U.S.A. Mrs. A. Worthington and Dr. W. L. Hawkins described their discovery at a recent meeting of the American Chemical Society in New York. They demonstrated that a number of compounds containing alternating unsaturated bonds provide excellent thermal anti‐oxidant properties in combination with previously reported sulphur‐bearing compounds.

The anti‐oxidant vitamins include C, E, A and its pro‐vitamin beta carotene. In foods they stop foods oxidising, for example, they help delay the browning process in fruits and rancidity in fats. Their role in the body lies in their relationship with ‘free radicals’. Amanda Ursell BSc, SRD explains

The Minister of Agriculture and Fisheries, the Minister of Food and the Secretary of State for Scotland, appointed a Working Party in May, 1951, “to examine the present structure of producers' prices for milk and to advise whether it is desirable and practicable to make revisions which would promote an improvement in the composition and quality of milk sold off farms in the United Kingdom”. The Working Party has now issued a Report (H.M.S.O.).

This review aims to provide synoptic documentation on acclaimed anecdotal plant-based remedies used by Latin America and the Caribbean (LAC) communities to manage COVID-19. The theoretical approaches that form the basis for using the anecdotally claimed phytotherapies were reviewed against current scientific evidence.

In this paper plant-based remedies for managing COVID-19 were searched on social and print media to identify testimonies of people from different communities in LAC countries. Information was extracted, evaluated and reviewed against current scientific evidence based on a literature search from databases such as Journal Storage (JSTOR), Excerpta Medica Database (EMBASE), SpringerLink, Scopus, ScienceDirect, PubMed, Google Scholar and Medline to explore the scientific basis for anecdotal claims.

A total of 23 medicinal plants belonging to 15 families were identified as phytotherapies used in managing COVID-19 in LAC communities.

The plant-based remedies contained valuable phytochemicals scientifically reported for their anti-inflammatory, antiviral, antioxidant and anticancer effects. Anecdotal information helps researchers investigate disease patterns, management and new drug discoveries. The identified acclaimed plant-based remedies are potential candidates for pharmacological evaluations for possible drug discovery for future pandemics.

For the prevention and cure of disease, patient use various types of chemical and drug agents. Along with their curative effect, almost all drugs have some destructive effects and side-effects. Due to the minimal and/or none of unwanted side-effect, recently, the use of herbal remedy as the drug of choice becomes the preference choice. The mangosteen, Garcinia mangostana, contains various types of polyphenols. It has been used as a traditional medicine from the ancient times till present days. The purpose of this paper is to investigate the biological properties of mangosteen in relation to health promotion effects.

Several research papers from well-known database (such as PubMed, Google scholar, Scopus and Sciencedirect) were reviewed without considering publication-times to understand the biological properties of mangosteen.

Mangosteen and its xanthone exerted diverse biological activities such as anti-oxidant, anti-inflammatory, anti-allergy, anti-bacteria, anti-fungal, anti-malaria, anticancer and anti-diabetes.

Based on these studies, mangosteen is beneficial dietary supplement of overall human health.

The latest international research on vitamin C and its possible role in reducing the risk of cancers, heart disease and other serious ailments was presented at a conference held recently in Glasgow. The conference was held to celebrate ten years of production of vitamin C by Roche Products at Dairy. Professor Ronald Anderson from the University of Pretoria reviewed the origins and adverse effects on health of oxygen‐free radicals, and other reactive oxidants generated during activation of the human immune system, and the protective role of the anti‐oxidant nutrient vitamin C in the prevention of free radical‐mediated immune dysfunction, tissue damage and carcinogenesis during inflammatory responses. Here we include extracts from his paper.

The purpose of this paper is to review the recent trends in the development of active packaging (AP) for foods.

The most up‐to‐date and pertinent studies within the literature have been included and summated in this paper.

Fresh foods are widely consumed and are becoming a major component of the international food market. During the last decades, the social and scientific modernization, the boom in customer's needs and demands, along with the major changes in the way food products are manufactured, distributed and retailed, led to the development of alternative or novel methods for the production and preservation of food products. This review will present the most comprehensive and current overview of the widely available, scattered information about the different AP technologies for the control of various critical parameters responsible for the quality and shelf life of fresh foods with an interest to stimulate further research to optimize different quality parameters.

This paper offers a holistic view that would guide a reader to identify the recent developments in the field of AP.

The use of either sulfur‐or phosphorus‐containing additives in lubricants had its beginning prior to 1920. However, it was not until the late 1930's that metal dithiophosphates, specifically Zinc dialkyl dithiophosphates, began to receive attention as lubricating oil anti‐oxidants and bearing corrosion inhibitors. The anti‐wear characteristics which have put them in the forefront in the last few years, while known then was not required in the internal combustion engines of the time. The current high performance V‐8 engines used with multi‐viscosity graded oils puts great emphasis on all the three functions of anti‐oxidant, bearing corrosion inhibitor and particularly anti‐wear agent.

THE PRACTICE of adding small quantities of non‐ petroleum bodies to petroleum products—principally lubricating oils and greases—for the purpose of modifying or improving their natural properties has now beon established for at least eighty years. This technique may be legitimately compared with that of alloying iron, although the resulting modification in the properties of the basic raw material are on the whole less spectacular in the case of petroleum hydrocarbons than with the metal. The benefits conferred are also on a rather different level, with one possible exception : Midgley and Boyd's contribution of tetra‐ethyl lead. This additive has been of unquestionable value in the design of more efficient internal combustion engines and at the same time assisted the refiner in the production of high quality motor spirit. There must be very few motorists today who have not heard of TEL, who do not understand its function, and many have a rough idea of its composition.