Months Of Storage Research Articles

Effect of Storage Containers on Nutritional Qualitiy of Indegenous Scented Rice (cv. Gobindabhog)

A storage study was done during 2010-11 and 2011-12 at Rice Laboratory, Department of Agronomy, BCKV, Mohanpur, Nadia, West Bengal, India. The change in mean relative humidity over two years from 71.2 (2-month) to 82.2% (6-month) in the laboratory experiments probably caused a slight increasing trend in moisture content in grain irrespective of storage container used in the study. The variation in material of the containers including their temperature sensitivity, porosity, etc. influenced the moisture content of whole paddy grains at different storage period during both 2011 and 2012. Among containers (viz. Gunny bag, Polythene bag, Cloth bag, Earthen pot and Galvanized iron (GI) bin), earthen pot recorded lowest moisture content than other four tested in the experiment. The physical properties of grain (viz. kernel length, kernel breadth, L / B ratio, shape, colour, etc.) did not differ significantly among five storage containers during the ageing or storage period. On an average, the protein content in the Gobindabhog rice grain remained largely unchanged during entire 6-month storage time, but amylose content improved slightly upto 4-month, and alkali value and elongation ratio upto 6-month period including non-significant variations among the containers in the experiment. There was a steady decrease in intensity of aroma of Gobindabhog rice during post-harvest storage from 2-month to 6-month period irrespective of container used in the study. The average aroma score over containers after 2-month storage (score 2.53 ± 0.18) declined by 13.83% after 4-month (score 2.18 ± 0.06) and 29.64% after 6-month (score 1.78 ± 0.37). Among storage containers, earthen pot performed best for retention of aroma while jut-made gunny bag appeared unfit for long-term storage of Gobindabhog paddy with respect to grain quality parameters, especially aroma.

Encapsulation of recombinant Escherichia coli cells harboring nitrilase in surface-crosslinked hydrogel particles: A robust and durable biocatalyst for the hydrolysis of nitrile

Surface-crosslinked hydrogel particles encapsulating E. coli cells harboring nitrilase were constructed and used as a durable biocatalyst in the synthesis of gabapentin intermediate. E. coli cells (50 g/L) expressing nitrilase were encapsulated in 2% (w/v) alginate hydrogel, 0.5%(w/v) glutaraldehyde and 1%(w/v) polyethyleneimine were sequentially used as crosslinker. The constructed alginate particles with GA&PEI composite crosslinking had a similar catalytic capacity compared to equivalent free cells, which could completely hydrolyze 1.0 M substrate 1-cyanocyclohexaneacetonitrile within 4 h at pH 7.5 and 35 °C, and have a specific activity of 134.6 U/g, an optimum temperature at 55 °C and a corresponding half-life up to 19.1 ± 1.9 h. The particles showed excellent storage stability, reusability and mechanical strength, which retained 90.3% activity after 2-month storage at 4 °C, and 83.2% activity after 14-day storage at 35 °C. In batch reactions, 50 g/L particles could be reused for maximum 32 cycles, maintained 63.5% residual activity and 50.7% particle integrity, providing an average product yield of 94.6% in the first 30 batches and a productivity of 1467.03 g/L/day. Besides, the stability and catalytic activity of the particles were almost unaffected in several organic co-solvents and in purified water, showing their good industrial potential.

Antioxidant Potential of Spray- and Freeze-Dried Extract from Oregano Processing Wastes, Using an Optimized Ultrasound-Assisted Method.

Origanum vulgare is recognized worldwide for its numerous applications, in the food industry and beyond. However, the extraction of its essential oils generates a significant amount of waste. The aim of this research was to achieve the valorization of solid waste from oregano hydro-distillation, by (i) optimizing the ultrasound extraction of antioxidants, (ii) evaluating the effect of spray and freeze drying on the extract's physicochemical properties, and (iii) characterizing the obtained powder by its antioxidant capacity. A central composite design of experiments was used to optimize the sample/solvent ratio, ethanol/water ratio, and extraction time. The extract was analyzed for its antioxidant potential by determining the percentage of DPPH inhibition, FRAP, and total phenolic content (TPC). The GAB model best fit the data for the moisture sorption isotherm of the resulting powder. The antioxidant activity of the powders was tested in a ground-beef food system. The TPC was maximized at times longer than 58 min, a sample/solvent ratio between 0.058 and 0.078, and a ratio of ethanol/water around 1. Neither drying method significantly affected the antioxidant properties of the extract, even though the resulting powders from each showed a different morphology (determined using SEM). Encapsulation with maltodextrin protected the spray-dried extract during a 6-month storage period. Powders from both drying methods equally retarded lipid oxidation, and were comparable to the synthetic antioxidant BHT. It is concluded that oregano processing waste is a potent source of antioxidants, and that its dried extract, via an ultrasound-assisted process, can potentially be used as a natural alternative to synthetic antioxidants.

Olive pomace oil improves the oxidative stability and nutritional value of oil-based cakes with anise essence, a traditional confectionery product in Spain

Refined olive pomace oil (OPO) was studied as an alternative to sunflower oil (SO) in oil-based cakes with anise essence, a traditional confectionery baked product in Spain. Partial and total oil replacements in cakes obtained at an industrial level were evaluated. The influence of processing and storage on the oxidation extent and the contents of oil bioactive components was investigated. Results showed a low oxidative impact of the processing, which was significantly lower for OPO. Oxidation was however considerably high in SO at the end of the shelf-life (6 months), presenting peroxide values higher than 150 meq/kg oil, and very low in OPO, with peroxides close to the limit for fresh refined oils (5 meq/kg). Oil blends containing 25 or 50 wt% OPO exhibited intermediate results. Bioactive oil components practically remained unchanged in the processing, but significant losses of α-tocopherol were detected after 6-month storage, with 30–50% losses for SO and ∼15% for OPO. The levels of squalene also remained high in OPO (90%) and no significant changes were found for sterols, triterpenic alcohols or triterpenic acids. A consumer panel test showed no differences between the fresh samples, but clear preferences for the new OPO-containing products were found during storage.

Survival and thermal resistance of Salmonella in chocolate products with different water activities

Contamination of Salmonella in chocolate products has caused worldwide outbreaks and recalls. There is a lack of information on the impact of water activity (aw) on the stability of Salmonella in chocolate products during storage and thermal treatments. In this research, the survival and thermal resistance of a Salmonella cocktail (S. Enteritidis PT30, S. Tennessee K4643, S. Typhimurium S544) was examined in different chocolate products (dark chocolate, white chocolate, milk chocolate) at two aw levels (0.25, 0.50) over 12 months at 22 °C. A reduction of 4.19 log10 CFU/gof Salmonella was obtained in dark chocolate after 12 months (aw = 0.50, at 22 °C); less reductions were observed in white and milk chocolates. In all three products, more reductions were observed ataw = 0.50 than at aw = 0.25 over the 12-months storage. When treated at 80 °C, the D-values (time required to cause 1 log reduction) of the Salmonella cocktail in the chocolate samples with initial aw of 0.25 were 35.7, 25.2 and 11.6 min in dark, white and milk chocolate, respectively, before the storage. The D80°C -values of Salmonella cocktail in the samples with initial aw of 0.50 were 6.45, 7.46, and 3.98 min in dark, white and milk chocolate, respectively. After 12 months of storage at 22 °C, the D80°C-value of Salmonella cocktail decreased to 9.43 min (p < 0.05) in milk chocolate but remained 22.7 min in white chocolate with an aw of 0.25 at 22 °C. The data suggests that Salmonella can survive in chocolate products for up to 12 months, and its thermal resistance remained relatively stable. Thus, Salmonella is resistant to desiccation in chocolates, particularly in milk and white chocolates, and its thermal resistance remains during one-year storage, which could pose a potential threat for future outbreaks.

Contact and gustatory effects of Spinosad on inhibition of population build-up of Cryptolestes pusillus (Schon.) (Coleoptera: Cucujidae) after different storage periods in whea

The adult population of Cryptolestes pusillus (Schon.) was significantly (P&lt;0.001) reduced after 3-, 6- and 9-months storage periods at different concentrations of Spinosad than those of control medium. Spinosad at all concentrations reduced mean number of larval 5.33±0.72 to 52.00±0.94, 5.67±1.36 to 32.00±1.41 and 2.67±0.54 to 54.33±0.72 after 3, pupal 3.33±1.09 to 26.00±0.94, 3.33±0.72 to 26.00±1.25 and 2.33±0.29 to 16.33±0.27 after 6 and adult 5.33±1.19 to 62.00±0.47, 2.33±0.27 to 72.00±1.25 and 2.33±1.09 to 58.00±1.25 after 9 months storage period. The percent of repulsion (PRC) were always higher in higher concentrations but lower in lower concentrations in every cases. The total population of C. pusillus was 152.00±1.15 and 790.33±2.60 after 1st and 2.67±1.09 and 20.67±3.34 after 2nd generations. Spinosad effectively reduced the survivability and population of C. pusillus of the treated wheat.

The effect of gamma-poly glutamic acid as a cryoprotectant on crayfish physicochemical and texture properties during frozen storage

Because of the potential health risks associated with current cryoprotectants, there is a need for cryoprotectants with a high level of safety. The feasibility of two gamma-polyglutamic acid concentrations (2 and 4%) as cryoprotectants compared to a conventional cryoprotectant mixture of 4% sucrose + 4% sorbitol (S–S) on the quality of cooked crayfish during a 2-month storage period at −20 °C was investigated in this study. Microstructural imaging demonstrated that γ-PGA treatments restrict the formation of ice crystals in muscle fibers, thereby slowing the progression of crayfish muscle fiber damage during storage. When treated with 2% and 4% γ-PGA, the total sulfhydryl and carbonyl contents were 4.45 and 5.14 mol/105 g protein and 3.68 and 3.17 nmol/mg protein, respectively, compared to the control sample, which had 3.94 mol/105 g protein and 4.04 nmol/mg protein at the end of storage. Furthermore, samples treated with 2 and 4% γ-PGA increased their water-holding capacity from 61.54 to 65.14 and 71.64%, respectively, compared to the control sample. This demonstrates the potency and efficiency of the 4% γ-PGA concentration. Our study could provide useful guidelines for using γ-PGA as an effective cryoprotectant rather than sucrose-sorbitol mixtures in frozen crayfish preservation and related products.

Amphotericin B liposomal formulation: applicable preparation methods, challenges, and tips

Objective This study was intended to explore and evaluate the appropriate methods for preparation of Amphotericin B (AmB) liposomes with acceptable characteristics. Significance This project provides pre-formulations for industrial manufacturing of liposomal AmB which confers improved properties, besides reduced toxicity compared with the plain drug. Methods At first, Solubility screening tests were performed, and in the following, three liposome preparation methods including ethanol injection, solvent evaporation, and solvent-free method were examined. In the following, the physicochemical characteristics of the prepared liposomes as well as size, size distribution, zeta potential (ZP), morphology, drug loading, loading capacity, physicochemical stability, and drug-lipid interaction studies were investigated. HPLC was applied for analyzing AmB. Results In all three methods, liposomes with acceptable characteristics were obtained. The size range of liposomes was 150.3 to 263.9 nm and polydispersity index ≤0.32. In morphologic evaluations, the liposomes have appeared as spherical and separate vesicles. A physical loading of AmB without specific interaction between components was achieved. The lyophilized powder in the solvent-free method was physicochemically stable for 6 months without changes in appearance; the remaining drug after 6-month storage at 25 °C and 60% RH, accounts for 91.5 ± 0.5% compared with the initial drug loaded in liposomes, and degradation pattern follows a linear order. Conclusion As a result, AmB-loaded liposomes were prepared in three applicable methods. The solvent-free method can be considered the most economical and environmental-friendly.

Nutritional probing and storage stability of papaya jam supplemented with date pit powder

Jam Quality is a factor robustly influenced by storage conditions. The current research aimed to develop papaya jam with improved nutritional attributes, rheological profile, and shelf-life utilizing date pit powder as a functional ingredient. The effect of date pit powder on the formulated product's physicochemical, microbial, and organoleptic properties was analyzed. Results revealed that overall mineral profile (0.35–1.11%), crude fiber (0.56–2.01%), pH (3.51–3.70%), and antioxidant properties (22.97–30.67%) were significantly increased while water activity reduced (0.77–0.73). Moreover, date pit powder improved the color scores like a*(10.10–10.67), b* (8.13–8.78), L* (25.56–28.09), and textural attributes (Cohesiveness: 0.83–0.90; Firmness: 6.82–6.93) of functional papaya jam. Microbial count reduced from 3.60 × 105-3.06 × 105 cfu/ml by adding date pit powder and staying within the acceptable limit (4.13 × 105-3.60 × 105 cfu/ml) during 2-month storage at refrigeration. Organoleptic evaluation depicted that samples treated with date pit powder scored better than the control, and a sample with 75% pectin replacement was considered best.

Long-Term Survival of Listeria monocytogenes in Nut, Seed, and Legume Butters

Nut, seed, and legume butters have become increasingly popular with consumers. Listeria monocytogenes contamination of a variety of butters has resulted in several recalls, although no known outbreaks have been identified. L. monocytogenes has been shown to survive on a variety of seeds for up to 6 months, legumes and nuts for over 12 months, and in peanut butter and peanut-chocolate spreads for 21 to 60 weeks depending on formulation; however, long-term survival in other butters has not yet been characterized. In this study, the survival of L. monocytogenes in various nut, seed, legume, and chocolate-containing butters (n = 10) based on inoculation level, storage temperature, and the pH, aw, and nutrient contents of the butters was examined. First, butters were inoculated with L. monocytogenes at 4 log CFU/g and stored at either 5 or 25°C with enumeration and/or enrichment at intervals over 12 months. L. monocytogenes survived in all butters examined with no significant change in population after storage at 5°C, whereas the population was reduced to <1.70 log CFU/g in as little as 3 months at 25°C; the only exception was for sunflower butter, where L. monocytogenes decreased approximately 1 log CFU/g. Subsequently, all butters were inoculated at 1 log CFU/g and stored at 25°C for 6 months with enrichment during storage. L. monocytogenes was detected in all butters, except pecan butter, after 6-month storage. Butters containing chocolate did not inhibit L. monocytogenes survival, regardless of the inoculation level. Results indicate there may be an association between high-fat and carbohydrate level and survivability of L. monocytogenes in various types of butters. This work highlights the need to mitigate the potential for cross-contamination of L. monocytogenes into nut, seed, and legume butters due to the potential for long-term survival.

Selenium-sensitized TiO2 p-n heterojunction thin films with high resistance to oxidation and moisture for self-driven visible-light photodetection

Semiconductor-sensitized TiO2 thin films have been widely applied in optoelectronic devices. Here we prepared narrow bandgap (∼1.77 eV) selenium (Se)-sensitized TiO2 thin films by spin-coating of Se inks onto a TiO2 mesoporous layer, which forms a p-Se/n-TiO2 heterojunction interface and holds promise for self-driven visible-light detection and sensing. Under irradiation by simulated sunlight and monochromatic visible-light, the resultant films exhibit large on-off switch ratio, fast response speed, and high spectral responsivity and detectivity at zero bias. Meantime, the p-Se/n-TiO2 films show notable photoresponse stability and can maintain 92% and 64% of photocurrent of the pristine device after 2-month air storage and 72 h water soaking, respectively. Such good oxygen and moisture resistance of Se/TiO2 thin films would be promising as applied in environmentally-stable heterojunction optoelectronic devices.

Effect of oil pressing and packaging under oxygen-free conditions on yield, oxidative stability, antioxidant activity, and physicochemical characteristics of perilla oil

Perilla seeds for obtaining oils were pressed at vacuum levels of 101.33 (control) and 2.67 kPa using a specially designed vacuum container and packaging device. This work investigates the effect of the presence of oxygen on viscosity, oxidative stability, fatty acid composition, and volatile compounds during a 6-month storage. The acid and peroxide values for the control oil increased by 12.80 and 30.76 fold, respectively, but did not change over time for the perilla oil stored in vacuum. Eight volatile compounds related to oxidation were detected as the control oil became rancid. Some of these compounds were present in small amounts or not at all in the vacuum oil. In conclusion, our results show that oxygen-free pressed oil and packaging are excellent in preserving the physicochemical properties, and oxidative stability in perilla oils.

Acrylamide monomers in universal adhesives.

The mono-functional monomer 2-hydroxyethyl methacrylate (HEMA) is often added to universal adhesives (UAs) to improve surface wetting and prevent phase separation. Nevertheless, HEMA promotes water sorption and hydrolysis at adhesive interfaces, hereby affecting long-term bonding to dentin. This study investigated if two acrylamide monomers could replace HEMA in an UA formulation applied in etch-and-rinse (2E&R) and self-etch (1SE) bonding mode. Four experimental UAs were bonded to bur-cut dentin. In addition to 12wt% 10-MDP, 25wt% Bis-GMA and 10wt% TEGDMA as common monomer composition, 20 %wt ethanol and 15 %wt water as solvent, and 3wt% polymerization-related additives, the four formulations solely differed for either the acrylamide cross-linker monomer 'FAM-201' as TEGDMA alternative and HEMA replacement, the hydroxyethyl acrylamide monomer 'HEAA' as HEMA alternative, HEMA ('HEMA+'), or extra TEGDMA in a HEMA-free control ('HEMA-'), all added in a 15wt% concentration. The split-tooth study design involved application in 2E&R mode on one tooth half versus 1SE mode on the corresponding half. Micro-tensile bond strength of half of the micro-specimens was measured upon 1-week distilled water storage ('immediate' 1w μTBS), with the other half measured after additional 6-month storage ('aged' 6m μTBS). Statistics involved linear mixed-effects (LME) modelling (p<.05). Additionally, interfacial TEM characterization, thin-film (TF) XRD surface analysis, LogP determination, and a cytotoxicity assay were carried out. FAM-201 revealed significantly higher μTBS than HEMA+at 1w and 6m when applied both in E&R and SE bonding modes. HEAA's μTBS was significantly lower than that of HEMA+at 1w when applied in SE mode. TF-XRD and TEM revealed similar chemical and ultrastructural interfacial characterization, including stable 10-MDP_Ca salt nano-layering. FAM-201 was least cytotoxic and presented with an intermediary LogP, while HEAA presented with the highest LogP, indicating high hydrophilicity and water-sorption sensitivity. The acrylamide co-monomer FAM-201 could replace HEMA in an UA formulation, while HEAA not.

Enhancement of Strawberry Marmalade with Crab Apple (Malus floribunda) Anthocyanins

The usability of crab apple (Malus floribunda) as a natural colorant and anthocyanin source to stabilize the color of strawberry marmalades was investigated. Crab apple juice concentrate was added to strawberry marmalades at a rate of 2% during the production phase. The pH values of the samples changed in the range of 3.36-3.46 during the 6-month storage periods at 9, 22, and 35 ºC. With the increase in storage temperature and time, the titration acidity (TA) decreased compared to the initial values. Soluble solid content (SSC) tended to decrease with increasing storage temperature and time. As the storage temperature and time increased, the L*, a*, b* and C* values of the samples decreased, while the h values increased. The increase in temperature and time in the 6-month storage period caused a significant decrease in total phenolic content (TPC), total monomeric anthocyanin (TMA) and antioxidant activity values. The losses in the amount of TMA were measured as 36.53%, 70.74% and 91.46% in the samples stored at 9, 22, and 35 ºC, respectively. According to the kinetic data, the degradation of crab apple anthocyanins occurred according to first-order reaction kinetics during storage. The rate constants of the samples stored at 9, 22, and 35 ºC were determined as 2.6×10-3 day-1, 6.5×10-3 day-1 and 12.9×10-3 day-1, respectively. The addition of crab apple juice concentrate to strawberry marmalades increased the color intensity and anthocyanin stability that decreased during production and storage, and made the product functional.

Cell Extracts from Bacteria and Yeast Retain Metabolic Activity after Extended Storage and Repeated Thawing.

Cell-free synthetic biology enables rapid prototyping of biological parts and synthesis of proteins or metabolites in the absence of cell growth constraints. Cell-free systems are frequently made from crude cell extracts, where composition and activity can vary significantly based on source strain, preparation and processing, reagents, and other considerations. This variability can cause extracts to be treated as black boxes for which empirical observations guide practical laboratory practices, including a hesitance to use dated or previously thawed extracts. To better understand the robustness of cell extracts over time, we assessed the activity of cell-free metabolism during storage. As a model, we studied conversion of glucose to 2,3-butanediol. We found that cell extracts from Escherichia coli and Saccharomyces cerevisiae subjected to an 18-month storage period and repeated freeze-thaw cycles retain consistent metabolic activity. This work gives users of cell-free systems a better understanding of the impacts of storage on extract behavior.

Effect of a primer containing Artemisinin on dentin endogenous MMPs and resin bond durability

ObjectivesThis study aims to investigate the potential effect of a primer containing Artemisinin (ART) or its derivative—dihydroartemisinin (DHA) on the dentin endogenous MMPs activity and resin bonding durability under etch-and-rinse mode. Materials and methodsMolecular docking was applied for evaluating the potential interactions of MMP-2 and MMP-9 with ART and DHA. Then human third molars were randomly assigned to six groups, after etch-and-rinse treatment, pretreated with the primers containing 0.25, 0.5 mg/mL ART, 0.25, 0.5 mg/mL DHA and 2% chlorhexidine (CHX) for 2 min, respectively, while one untreated group was served as the control group. The endogenous MMPs activity of demineralized dentin was tested with in situ zymography test and zymographic assay. Following the etch-and-rinse bonding process with a universal resin bond, the specimens of the microtensile bond strength (μTBS) and nanoleakage were tested with or without 10,000 °C thermocycling and 6-month storage in artificial saliva at 37 °C. ResultsMolecular docking showed that ART and DHA combined with MMP-2 and MMP-9 through forming covalent bonds with the zinc ion of MMPs. Compared with the control group, the ART, DHA and CHX groups showed less endogenous MMPs activity, and the MMPs activity of 0.5 mg/mL DHA group had no significant difference from that of 2% CHX group. Ageing condition reduced the μTBS values dramatically and also aggravated the nanoleakage of all the groups, specifically, the control group showed lower μTBS value and a broader, thicker and more consecutive silver deposition than other groups. ConclusionsThe primer containing ART or DHA could preserve bond durability and slow down the nanoleakage of resin-dentin interface over time through inhibiting the endogenous MMPs activity.

Effect of packaging materials and storage time on anthocyanins stability of red cabbage-roselle mixed drink

This study aimed to investigate the effect of different packaging materials on anthocyanins' stability of red cabbage-roselle mixed drink during 6-month storage. The mixed drink was pasteurised and hot-filled into three different packaging materials, i.e., transparent glass bottle, beverage metal can, and polypropylene (PP) bottle, then stored at ambient temperature (29±2°C). During storage, packaging materials and storage time significantly affect the anthocyanin content, colour density, and polymeric colour percentage of red cabbage-roselle mixed drink packed in a glass bottle, can, and PP bottle. Polymeric colour percentage and degradation index of red cabbage-roselle mixed drink were found to increase significantly during storage at the ambient temperature, whereas total anthocyanin content and colour density decreased significantly irrespective of packaging materials used. The correlation analysis reveals that total anthocyanin content has a significant positive correlation with colour density but negatively correlates with polymeric colour percentage and degradation index regardless of packaging materials used. The total anthocyanin content decreases significantly irrespective of the packaging materials used. The mixed drink in glass bottles significantly (p&lt;0.05) has the highest retention of anthocyanins content, followed by mixed drinks stored in cans and PP bottles. Therefore, glass bottles should be chosen as the most suitable packaging material to store the mixed drink, followed by cans and PP bottles as glass bottles provide better stability of anthocyanins for a red cabbage-roselle mixed drink.

Dynamics of 17β-estradiol under influence of technological operations during production of dairy products

Safety of milk can decline because of high concentrations of steroid hormones like 17β-estradiol, which is associated with the development of some oncological diseases and reproductive disorders. We studied the effects of thermal processing of raw milk and technologies of production of butter and yogurt on the concentration of 17β-estradiol. For this purpose, we determined the amount of 17β-estradiol in raw milk, after pasteurization under different regimes, boiling and during the production of butter and yogurt. Content of 17β-estradiol was determined using the method of immunoenzymatic analysis. We determined that low-temperature processing of milk at the temperature of 77.0 ± 1.0 °С for 1 min caused no changes in the structure of the estrogenic hormone 17β-estradiol, resulting in practically no changes in its amount in pasteurized milk. We determined that 17β-estradiol in milk is a temperature-stable hormone with no tendencies towards significant decrease when subject to high-temperature processing (85.0 ± 1.0 °С for 1 min) and during boiling, because the amount of the hormone decreased on average by 5%. Therefore, we may state that after pasteurization or sterilization, the concentration of 17β-estradiol in drinkable milk would not be significantly different from its initial amount in raw milk. We determined significant increase in 17β-estradiol in butter (3896.1 ± 67.5 pg/g), as compared with the concentration in raw milk (189.4 ± 12.5 pg/mL), and its insignificant content in buttermilk was insignificant (29.3 ± 1.8 pg/mL). The concentration of 17β-estradiol in milk decreased by 25% during 9-month storage at the temperature of –18 °С and by 20% at the temperature of –9 °С. This process can be applied to butter made from milk of cows at late stages of lactation, which contains high level of estrogen. We determined that the steroid hormone 17β-estradiol did not break down under the influence of dairy acid that accumulates as a result of lactic acid fermentation, both with the participation of mixed microflora of raw milk and pure lactic-acid bacteria of fermentation starter for yogurt. The prospects of the studies are the development of a safe maximum allowable level of 17β-estradiol in raw milk and methodological evaluation at a milk-processing factory.

Impact of silanization of different bioactive glasses in simplified adhesives on degree of conversion, dentin bonding and collagen remineralization.

To analyze simplified adhesive containing pure or silanized bioglass 45S5 (with calcium) or Sr-45S5 (strontium-substituted) fillers applied on dentin and to evaluate the microtensile bond strength (µTBS), interface nanoleakage, degree of conversion of adhesive, collagen degradation and remineralization. Ambar Universal adhesive (FGM) was doped with 10wt% bioactive glasses to form following groups: Control (no bioglass), 45S5 (conventional bioglass 45S5), Sr-45S5 (Sr-substituted bioglass 45S5), Sil-45S5 (silanized bioglass 45S5) and Sil-Sr-45S5 (silanized bioglass Sr-45S5). Adhesives were applied after dentin acid-etching using phosphoric acid at extracted human molars. Resin-dentin sticks were obtained and tested for µTBS, nanoleakage at 24h or 6 months. Degree of conversion was measured using micro-Raman spectroscopy. Dentin remineralization was assessed by FTIR after 6-month storage in PBS. Hydroxyproline (HYP) release was surveyed by UV-Vis spectroscopy. Statistical analysis was performed using ANOVA and Tukey's test (p<0.05). Regarding µTBS, Sr-45S5 and 45S5 presented higher and stable results (p>0.05). Control (p=0.018) and Sil-Sr-45S5 (p<0.001) showed µTBS reduction after 6-month aging. Sil-Sr-45S5 showed higher HYP release than that obtained in the 45S5 group. Sil-45S5 showed mineral deposition and increase in µTBS (p=0.028) after 6-months. All experimental adhesives exhibited higher degree of conversion compared to Control group, except for 45S5. All adhesives created gap-free interfaces, with very low silver impregnation, except for Sil-Sr-45S5. The incorporation of silanized 45S5 bioglass into the universal adhesive was advantageous in terms of dentin remineralization, bonding performance and adhesive polymerization. Conversely, Sil-Sr-45S5 compromised the µTBS, interface nanoleakage and had a negative impact on HYP outcomes.

Effects of Storage Duration and Structures on Sesame Seed Germination, Mold Growth, and Mycotoxin Accumulation.

Sesame is an important oil crop for the Ethiopian economy. However, the lack of adequate storage facilities results in significant losses of sesame seeds. This study was designed to compare the effects of storage conditions and the subsequent impact on sesame seed germination, mold growth, and mycotoxin accumulation over the storage period. The efficacy of two hermetic bags (1. Purdue Improved Crop Storage (PICS) bags and 2. Super GrainPro (SGP) bags) was directly compared to sesame storage in polypropylene (PP bags) and Jute bags. Storage conditions (oxygen, carbon dioxide, temperature, moisture content and relative humidity) of samples were analyzed in the laboratory in three replicates. Results showed that the oxygen concentrations dropped to 6.9% (±0.02) in PICS bags and 8.7% (±0.06) in SGP bags at the end of 6 months of storage. In non-hermetic bags Jute and PP), oxygen levels were close to atmospheric levels at 2-, 4-, and 6-month storage periods. In non-hermetic bags throughout storage, the amount of seed infection by mold constantly increased, and seed germination decreased. Sesame seeds stored in hermetic bags had 89.7% (±0.58) to 88.3% (±2.89) germination rates versus 61.67% (±2.08) for non-hermetic storage bags over the 6-month seed storage period. All mycotoxin levels increased over the same storage period, whereas comparative levels were much lower in hermetic bags after six months. Sesame seeds stored in both hermetic bags had the lowest level of tested mycotoxins, and levels among the SGP and PICS bags were not significantly different from one another. This study provides strong evidence indicating that hermetic storage structures such as PICS and SGP significantly affect temperature, humidity, moisture content, CO2 and oxygen levels resulting in the lowering of fungal growth and mycotoxin accumulation and effectively preserving stored sesame without relying on synthetic pesticides in Ethiopia.