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The source climbing as well as seismic output associated with gradual fall transients.
TiO2/AgBr composites were synthesized by a simple ultrasonic strategy. Various instruments such as SEM, EDX, XRD, and FT-IR were exploited to investigate their characteristics. Antifungal activities of the as-obtained samples were assessed through the inactivation of Fusarium graminearum in the spore suspension method and mycelial growth inhibition of F. graminearum, Botrytis cinerea, and Sclerotinia sclerotiorum in the microdilution method. The results represented that the TiO2/AgBr samples possess higher antifungal activities on F. graminearum spores than the pure TiO2. The sample with 20 wt% silver bromide represented the highest inhibitory effect on the growth of F. graminearum so that all fungal spores were degraded in the initial times of the treatment process. The inactivation of fungal spores after 60 min was 35.2%, 97.8%, 98.9%, and 98.7%, in respect, for 5, 10, 20, and 30 weight percent of AgBr in the binary nanocomposites, while the inhibition rate was 13.4% for the pure TiO2. With increasing ultrasound irradiation time for more than 30 min, the inactivation rate constant decreased. It was also found that the antifungal activity of the nanocomposites without calcination was higher than those of the calcined materials. Considering the antifungal potential against phytopathogenic fungi and advantages such as simple synthesis and eco-friendly nature, it seems that TiO2/AgBr nanocomposites can be used instead of synthetic chemicals after additional field investigations and mass production.In order to explore the effect of slurry ice on myofibrillar protein of Pseudosciaena crocea, the changes in myofibrillar protein and muscle microstructure during storage were studied with crushed ice as a control. During the storage period, the rate of decrease in myofibrillar protein content, Ca2+-ATPase activity, and total sulfhydryl groups in the slurry ice group was lower than in the control group (p less then .05). There was a significant linear correlation between the hydrophobicity and the storage time (R crushed ice (4℃) = 0.9881, R slurry ice (4℃) = 0.9878, R slurry ice (-1℃) = 0.9674), and trichloroacetic acid (TCA) soluble peptide content was lower than in the control group at the same time. Slurry ice (-1℃) was optimal in maintaining protein content in P. crocea; the arrangement of myofibrils in P. crocea treated by slurry ice was compact and the gaps were small. Slurry ice can delay the denaturation and degradation of fish myofibrillar protein and maintain its quality.In the present study, the aerial parts of Achyranthes ferruginea underwent investigation of their in vitro antioxidant and free radical-scavenging activities in cell-free conditions, their phytoconstituents using gas chromatography-mass spectrometry (GC-MS), and their cytotoxic activity in HeLa cells. A. ferruginea was extracted with 80% methanol and successively fractionated with solvents to yield petroleum ether (PEF), chloroform (CHF), ethyl acetate (EAF), and aqueous (AQF) fractions. GC-MS analysis revealed that CHF contained ten phytoconstituents, including different forms of octadecanoic acid methyl esters. The total antioxidant and ferric-reducing antioxidant capacities of the extracts and the standard catechin (CA) were as follows CA >CHF >PEF >CME (crude methanolic extract) >EAF >AQF, and CA >CHF >EAF >PEF >AQF >CME, respectively. CHF showed the highest DPPH-free radical-scavenging activity, with a median inhibitory concentration of 10.5 ± 0.28 µg/ml, which was slightly higher than that of the standard butylated hydroxytoluene (12.0 ± 0.09 µg/ml). In the hydroxyl radical-scavenging assay, CHF showed identical scavenging activity (9.25 ± 0.73 µg/ml) when compared to CA (10.50 ± 1.06 µg/ml). Moreover, CHF showed strong cytotoxic activity (19.95 ± 1.18 µg/ml) in HeLa cells, which was alike to that of the standards vincristine sulfate and 5-fluorouracil (15.84 ± 1.64 µg/ml and 12.59 ± 1.75 µg/ml, respectively). The in silico study revealed that identified compounds were significantly linked to the targets of various cancer cells and oxidative enzymes. However, online prediction by SwissADME, admetSAR, and PASS showed that it has drug-like, nontoxic, and potential pharmacological actions.Previous study indicates that kernel of areca nut is susceptible to enzymatic browning caused by phenolic oxidation, which involves the ingression of oxygen into interior tissue. However, the reason for permeation of oxygen into the interior of areca nut and its possible influencing factors (e.g., temperatures) are little known. In the present study, we set three storage temperatures (25, 10, and 5°C) and investigated the effects on kernel browning and related physic-biochemical and tissue morphological changes. The results showed that the most severe kernel browning was observed in areca nut stored at 25°C, followed by 5°C. Comparatively, a slower browning development was found in areca nut stored at 10°C. More serious kernel browning at 25 and 5°C might be attributed to increased membrane permeability and aggravated tissue damage in view of morphological observations on pericarp, mesocarp, and kernel shell. Higher lignin content and phenylalanine ammonia-lyase activity were observed in mesocarp of areca nuts stored at 25 and 5°C as compared to 10°C, indicating that mesocarp lignification could facilitate the permeability of oxygen. Furthermore, the data showed that storage at 25 and 5°C induced the higher polyphenol oxidase activity while accelerating the decline in total phenolic content in areca nut kernel, which could contribute to higher occurrence of enzymatic browning reaction compared to that at 10°C. These results suggest that natural senescence at 25°C and severe chilling stress at 5°C could be influencing factors triggering the permeation of oxygen, leading to internal kernel browning in areca nut.Postharvest processing and preservation of fish have great influence on fish quality and consumption. Freshwater fish in Sudan are facing problems related to bad handling and improper storage which reduce their quality. This study investigated the changes in the chemical composition, mineral contents, pH and acid value during storage (-18°C) of five commercial fish species (Bagras bayad, Lates niloticus L., Mormyrus casahive L., Oreochromis nilotica L., and Synodrontis schall) from the River Nile coast of Sudan. The fish species are rich in protein (17.22%-23.60%) but have low fat and ash contents. Frozen storage of the fishes for 45 days reduces their protein contents while the fat and ash contents were increased (p ≤ .05). Potassium and iron are the predominant major and trace minerals and their values were increased with storage period. The pH range from 5.74 (O. niloticus) to 6.24 (B. bayad) while acid value range from 0.02 (M. momordin-Ic supplier casahive) to 0.12 (L. niloticus). Both pH and acid values increased with storage period. In conclusion, storage of these fish species for up to 45 days did not adversely affect their nutritional value.Bread is one of the most popular foods consumed worldwide. It is a very popular foodstuff consumed in almost every house in Bangladesh as breakfast. Bread is prepared predominantly from flour to meet the daily carbohydrate demand and enhances its overall nutrition value using various ingredients. Potassium bromate (KBrO3) is an alluring additive to improve bread quality by bread makers. But due to the well-known toxic and carcinogenic effect, certain levels of KBrO3 residue are not suitable for bread, and it is therefore forbidden in many countries. The key objective of this study is to evaluate the safety status of bread in Dhaka City and its proximity to Bangladesh. Twenty-one randomly collected bread samples were tested in this study from different bakeries or shops in and around Dhaka City. The levels of KBrO3 were analyzed spectrophotometrically, and the maximum concentration found in the bread sample was 9.29 μg/g. A total of 67% of collected bread samples showed elevated levels of KBrO3 relative to the allowable amount prescribed by various Food and Drug Administration worldwide. KBrO3 is toxic to consumers and could endanger their health over continuous regular consumption and thus need to be monitored strictly.Plant polyphenols have a natural binding affinity for proteins, and their interaction can be exploited to form diverse aggregate particles. Protein-polyphenol particles utilized as food ingredients allow consumers to incorporate more health-benefiting plant bioactives into their diets. The functional properties of the protein-polyphenol particles can be influenced by many factors, including complexation conditions and starting material properties. Here, cranberry polyphenols extracted from pomace were complexed with nine pea protein isolate starting materials with different physical (particle size and protein content) and chemical (hydrolyzed and oxidized) properties to investigate the impact of protein characteristics on particle functionality. Chemical differences between proteins affected polyphenol binding; oxidized protein isolate (specifically, VegOtein N) bound 12%-27% more polyphenols than other isolates. Polyphenol binding to proteins decreased digestion rates in vitro, averaging 25% slower gastric (pepsin) digestion and a 35% slower intestinal (pancreatin) digestion. Physical differences in protein starting materials affected digestibility; isolate with the largest particle size (specifically, Nutralys F85G) produced particles with the lowest digestion rate. Solubility was impacted by both the process of forming particles and by polyphenol binding; control particles were 56% less soluble, and protein-polyphenol particles up to 75% less soluble, than unmodified proteins. The solubility of unmodified protein isolate starting materials varied widely according to the manufacturing process, but, after complexation, protein-polyphenol particles produced from all protein sources exhibited a similar depressed level of solubility. The desired functional properties of the protein-polyphenol particle food ingredients will be considerably influenced by the properties of the protein isolate starting material.The aim of this research was to evaluate the effect of active polyethylene film (PE) containing linalool and thymol active components on the microbial shelf life of mozzarella cheese. PE films containing different concentrations of linalool or thymol (0%, 1%, 1.5% and 2%) were prepared. The antimicrobial properties of the films were examined, and mozzarella cheese was packed with these active films. The antimicrobial properties of packed samples during 30 days of storage were studied. The obtained results from film tests showed that by increasing the concentration of active agents (linalool and thymol) in PE films, the antimicrobial activities of film samples against Escherichia coli, Staphylococcus aureus, Listeria innocua, and Saccharomyces cervicea were increased. The cheese tests result demonstrated that mozzarella cheese packaging with PE films containing different concentrations of linalool and thymol leads to a decreased growth rate of molds and yeasts in cheeses. At the end of the storage period, the lowest number of molds and yeasts was for a sample packed in PE film containing 2% thymol, which increased from 1.00 to 1.21 Log CFU/g during the storage period. From E. coli and S. aureus contamination, the samples packed in active films were safe until the last day of storage (30th day), while the control sample was unacceptable at 17th day of storage. According to obtained results from this study, it was concluded that the addition of linalool and thymol active components to PE film had a positive effect on the extension of the mozzarella scheese shelf life.
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