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The purpose of this paper is to investigate the in vitro influence of 200 kV/m electrostatic fields (ESF) on the microviscosity, viscosity and polarity of rat erythrocyte membranes for revealing the possible changes in lipid-protein interactions due to the field influence.

The investigation of the parameters of erythrocyte membranes and their ghosts, particularly, their microviscosity, the amount and immersion degree of membrane proteins in lipid bilayer, polarity in depth of membrane and its viscosity carried out by the spectrofluorimetric method using the hydrophobic fluorescent probe pyrene.

The carried out investigations shown that the in vitro influence of ESF changes membrane microviscosity, the quantity of membrane peripheral proteins and their immersion degree in the lipid bilayer, if the ghosts have prepared from erythrocytes previously exposed in the field. The analysis of the same parameters for previously prepared erythrocyte ghosts exposed to the 200 kV/m ESF during an hour did not reveal any changes.

Data obtained and their comparison with the results of the previous works allow authors to conclude that the in vitro influence of ESF leads to the changes in the lipid-protein interactions in erythrocyte membranes.

The purpose of this paper was to reveal the possible changes in membrane physical parameters, such as surface charge, ξ-potential and molecular interactions of membrane components due to the in vitro and in vivo influences of ESF.

The in vitro and in vivo (one hour) influences of 200 kV/m external electrostatic field (ESF) on the erythrocyte membranes of white outbred rats were investigated by spectrofluorometric, spectral and electrophoretic methods.

It was shown that the in vivo influence of ESF leads to the intermolecular reconstructions and decrease of the positive charged groups in membrane surface layer. At the same time, the increases of the negative charged groups of membrane proteins after the field influence, is revealed. The charge redistribution in membranes due to the in vitro influence of ESF is observed.

The analysis of literature data and generalization of data obtained allow us concluding that in parallel with the polarization of lipid component of bilayer the changes in the structural state of membrane proteins take place due to the ESF influence on the erythrocyte membranes. These changes can be the reason and/or the result of the ESF induced redistribution of membrane charge.

The purpose of this paper is to improve the generation efficiency of singlet oxygen of methylene blue molecules through finely controlling their aggregation states in drug carriers.

As a photosensitiser in photodynamic therapy, methylene blue (MB) was loaded on citrate-modified hydroxyapatite (HAp) through an electrostatic interaction and followed by encapsulation of coordination complexes of tannic acid (TA) and Fe(III) ions. Ultraviolet-visible absorption spectrum of the supernatant after incubation of samples was recorded at certain time interval to investigate the release behaviour of MB. Photodynamic activity of MB was determined by the oxidation reaction of uric acid by singlet oxygen generated by MB under illumination.

Almost all MB molecules were immediately released from HAp-MB, whilst an initial burst release of MB from HAp-MB@TA was followed by a sustainable and pH-sensitised release. In comparison with HAp-MB, photocatalystic reduction of HAp-MB@TA by titanium dioxide hardly occurred under illumination, indicating the stability against reduction to leukomethylene blue in vitro. Generation efficiency of singlet oxygen by MB released from HAp-MB@TA was significantly higher than that from HAp-MB because of the control of TA and Fe(III) ions complexes on molecular structures of released MB.

A facile method was herein demonstrated to optimise the generation efficiency of singlet oxygen by controlling aggregation states of PS molecules and improve PDT efficiency to damage tumour tissues.

So‐called emulsifiers do many things. Although the addition of an emulsifier to some mixtures does emulsify them, the emulsification of other mixtures may require other ingredients as well. Some existing emulsions may actually be broken by the same emulsifier; others may be broken and converted to a new emulsion; and some materials may be changed in firmness, viscosity, wettability or other properties even when no emulsion is involved. To make matters even more complicated, the effect of a given emulsifier in a given system may vary dramatically with temperature. For example, the most familiar of emulsifiers, egg yolk, causes most of the difference seen between a pastry dough and a cake batter or between pastry and cake: at mixing temperature it causes the difference between a plastic solid and a pourable liquid, whereas at baking temperature it causes the difference between a rigid, friable solid and an elastic solid. Emulsifiers are used in a very wide range of industrial processes, from oil‐drilling to paint‐making and printing. However their use in the manufacture of food and beverages clearly requires the most stringent standards of identity. Under current UK legislation, food emulsifiers are regulated by the same statutory instrument as the so‐called stabilisers. The difficult problem of definition is approached on the basis of function :—

This review discusses the concept of edible nanocoatings (ENCs), the biomaterials used in the coating matrices, techniques of coating development, applications, challenges and safety regulations associated with nanotechnology in food products. These ENCs are capable of imparting increased shelf life, improved appearance, better physiological qualities and bioactive potentials such as antimicrobial and antioxidant properties. ENCs can be developed using the layer-by-layer method which forms multiple alternative layers adhered together primarily by electrostatic interactions.

Various keywords such as edible coatings (ECs), safety aspects and nanocoatings were used to search the literature from Google Scholar, Research Gate, ScienceDirect, Springer Link, Taylor and Francis and PubMed. After searching enough literature, 113 articles and research papers were examined, which provides the updated overview of different aspects of edible nano-coatings.

Consumers today are very much aware of the food quality and its safety. They demand food products with longer shelf life, which are minimally processed with natural or no preservatives. ECs based on biopolymers is an alternative technique, which is biodegradable and can be consumed as such without posing any safety risks. The emergence of nanotechnology in food processing has provided new insights to develop ECs at the nanoscale with improved mechanical and barrier properties

ECs are beneficial to consumers and to the environment. ECs have generated significant attention over years as an alternative to fossil-based plastics, considering their renewable and biodegradable features

The purpose of this paper is to provide a comprehensive overview of multiple functions and their underlying mechanisms for two common spices, garlic and onion, containing organosulphur compounds.

Literature review of chemistry, physiology, molecular biology, clinical studies.

Both garlic and onions exert their effects on human health via multiple different functions, including antioxidant, anti‐inflammatory, and antibacterial properties. The organosulphur compounds in these spices scavenge oxidizing agents, inhibit the oxidation of fatty acids, thereby preventing the formation of pro‐inflammatory messengers, and inhibit bacterial growth, via interaction with sulphur‐containing enzymes.

Currently available information on the optimal amount for consumption for each spice is insufficient.

This review is unique in its comprehensive nature, considering multiple different effects of the spices examined as well as multiple studies from molecular to clinical approaches.

The purpose of this paper is to acquaint the readers with the insights regarding the interventions of microalgal technology for production of metabolites and functional ingredients from microalgae for food and nutraceutical application and exploration of microalgae biomass for food application.

Various information databases such as journals, library catalogues and professional websites were used to collect information pertaining to application of microalgae in food and nutraceutical sector. Systematic review was made with recent studies covering the vital aspects of art of microalgae cultivation for metabolite production, functional ingredients from microalgae, market scenario and utilisation of microalgae biomass for the valorisation of the food products. Key points have been discussed after every section to highlight the practical implications to make this review more insightful for the readers.

Microalgal technology provides sustainable solution for its application in food and nutraceutical sector. The heart of metabolite production lies in the optimisation of cultivation conditions of microalgae. Wide array of functional components are obtained from microalgae. Microalgae offer an alternative source for omega-3 fatty acids. Microalgae is widely exploited for production of pigments, namely, ß-carotene, astaxanthin, lutein, phycocyanin and chlorophyll, that have important implication as natural colourants and nutraceuticals in food. Larger diversity of sterols found in microalgae confers bioactivity. Microalgae is finding its place in market shelves as nutraceuticals where its functional ingredients are in the form of powder, tablets, extract and beverages and in innovative products such as microalgae protein and fat, culinary algae oil and butter. Sprulina and Chlorella are popular choice for the supplementation of food products with microalgae biomass.

This is a comprehensive review that highlights the application of microalgal technology for the development of healthy food products and presents holistic intervention in food and nutraceutical sector.

Black cumin (Nigella sativa L.) is well known for its strong, hot, peppery taste and has many nutritional, pharmaceutical and traditional therapeutic uses. The aim of this study was to investigate the antioxidant effect of different solvent extracts of black cumin seed to retard lipid and protein oxidation in raw ground pork meat during refrigerated storage (4 ± 1°C) for nine days.

Black cumin extracts (BCEs) were prepared using different solvents, namely, ethanol, water, ethanol:water (60:40) and methanol:hot water (60:40). Extracts were analysed for total phenolic content (TPC), 1,1 diphenyl-2-picrylhydrazil (DPPH) radical scavenging activity and reducing power. Based on the results, water extract (WE) and ethanol–water extract (EHWE) of black cumin were selected and incorporated at 1.5 per cent into freshly minced pork meat and compared with a synthetic antioxidant, butylated hydroxytoluene (BHT; 100 ppm), in retarding lipid and protein oxidation. Treated and control samples were aerobically packed in low-density polyethylene bags for analysis of various parameters (pH, colour and odour score, peroxide, lipid and protein oxidation) during nine-day refrigerated storage study.

Results showed that BCEs had a good amount of TPC (4.4-7.4 mg gallic acid equivalents/g) and also DPPH scavenging activities (33.96-44.23 per cent), with WE and EHWE extracts showing highest reducing power and promising antioxidant capacity. Hence, BCEs (WE and EHWE) incorporated at 1.5 per cent into freshly minced pork meat was tested, compared to BHT (100 ppm) and control samples, in retarding lipid and protein oxidation during storage. In BCE-treated samples, thiobarbituric acid reacting substances, free fatty acids, peroxide, formation of protein carbonyls and off-odour or rancid odour development were lower than control and values were comparable with BHT. Incorporation of BCE did not negatively affect the colour of ground pork.

BCEs (WE and EHWE) at 1.5 per cent inhibited protein and lipid oxidation and it could be exploited commercially as an effective alternative in retarding oxidative deterioration of meat products.

Argan nutshell wood (ANW) has been used in this study as an agricultural solid waste to remove Congo red (CR) from an aqueous solution in single and mixture binary in the presence of methylene blue (MB) or crystal violet (CV).

The ANW was characterized by Fourier transform infrared and scanning electron microscope analysis. The effect of ANW dose (8–40 gL⁻¹), contact time (0–180 min), pH of the solution (4–11) and CR dye concentration (100–500 mgL⁻¹) on CR adsorption was studied in batch mode and evaluated by kinetic and isotherm models in a single system. In the binary system, the CR removal was studied from a CR + MB and CR + CV mixture with different percentages of dyes, ranging from 0% to 100%.

The pseudo-second-order and the Langmuir models could best describe the CR sorption onto ANW in a single system. In addition, in the case of the binary system, there is the appearance of a synergistic phenomenon between the CR and the other cationic dyes and the CR adsorption capacity increased until 12.24 mg g-1 and 12.06 mg g-1 in the presence of the MB and CV in the mixture, respectively.

This study demonstrated that ANW prepared can be suggested as an excellent potential adsorbent to remove dyes from wastewaters from single and mixture systems.

This study is original.

The purpose of this paper is to evaluate the effect of different times and freezing temperatures on the antioxidant activity of raw human milk (HM) and the impact of light by different packaging on retinol level and the antioxidant activity of pasteurized HM.

Donor milks were homogenized to form the pool of the experimental study characterized by the evaluation of the effects of time (0, 2, 4, 8 and 15 days) freezing temperatures (−3°C, −8°C and −18°C) and the interference of the type of packaging on the antioxidant activity and retinol levels of HM.

The existing studies do not reveal the real impact of HM storage conditions adopted by human milk banks (HMB) in Brazil on their compounds, mainly in relation to the effects of temperature and freezing time and the incidence of light on retinol levels and antioxidant activity. In view of the already documented importance of these compounds for the growth, development and health of children, it is extremely important to assess their stability according to the procedures adopted by the banks. It has been observed in this study that lower freezing temperatures (−18°C) further preserve the antioxidant activity. It was found that the amber and transparent vials wrapped with aluminum foil allowed for greater retinol stability of HM, with values of 2.501±0.757 µmol/L and 4.991±0.825 µmol/L, respectively. On the contrary, there was no significant influence on antioxidant activity.

It is suggested that HMB store milk at lower temperatures and use glass jars that block the passage of light.