Olive Oil Concentration Research Articles

Development and Optimization of Gellan Gum-Based Gastro-Retentive Microbeads for Enhanced Controlled Release of Acyclovir.

Modified release systems offer enhanced spatial and temporal control over drug delivery, leading to better blood plasma profiles, targeted therapy, reduced side effects, and improved patient compliance. Recent advancements focus on using biocompatible polymers to achieve sustained or controlled drug release, particularly for gastroretentive systems that enhance oral bioavailability and minimize dose-dependent toxicity. This study explores the formulation of floating microbeads of acyclovir (ACV) using various hydrophilic polymers. The prototype oral formulations demonstrated superior micrometric properties, including bulk density, tapped density, Carr’s index, Hausner’s ratio, angle of repose, average particle size, yield, and drug content. In-vitro dissolution studies revealed controlled release characteristics, with optimal floating time and entrapment efficiency achieved using specific concentrations of olive oil and polymers. Drug release trailed the Korsmeyer-Peppas model, indicating a diffusioncontrolled mechanism. The formulations exhibited good storage stability, in-vivo floating ability, and higher bioavailability in rabbits compared to ACV solutions. The results suggest that hydrophilic polymers are effective for formulating floating microbeads with controlled release and reproducible profiles.

Antifungal Efficacy of Garlic and Olive Oil Against Candida albicans and Penicillium palitans

Background: Garlic and olive oil have long been recognized for their medicinal properties, particularly for their antimicrobial and antifungal effects. This study investigated the antifungal activity of garlic oil and olive oil against Candida albicans and Penicillium palitans, two common fungal species known to cause infections and spoilage. Methods: Fungi were cultivated on Sabouraud Dextrose Agar (SDA) medium, both unsupplemented and supplemented with varying concentrations (5%, 10%, 15%) of olive oil and garlic oil. The radial growth of the fungi was measured after seven days of incubation at 25°C. The antifungal activity was evaluated by comparing fungal growth across the different concentrations of oils. Results: Olive oil exhibited a dose-dependent inhibitory effect on C. albicans, with the highest inhibition observed at a 15% concentration, reducing growth to an average of 30 mm. Garlic oil showed even greater antifungal activity, with a 15% concentration reducing growth to 29.33 mm. In contrast, Penicillium palitans was less sensitive to both oils, though garlic oil still demonstrated moderate inhibitory effects, particularly at the 15% concentration, reducing growth to 64.33 mm. Olive oil had a less pronounced effect on P. palitans, with the highest concentration reducing growth to 61.67 mm. Conclusion: Both garlic oil and olive oil inhibited the growth of C. albicans and P. palitans, with garlic oil proving more effective, particularly at higher concentrations. C. albicans was more sensitive to both oils compared to P. palitans, suggesting species-specific susceptibility. These findings indicate the potential of natural oils, especially garlic oil, as antifungal agents, warranting further research into their mechanisms and applications.

Effects of Olive Oil and Tween 80 on Production of Lipase by Yarrowia Yeast Strains

Lipase is one of the most commonly used biocatalysts in the food, pharmaceutical and cosmetic industries, and can be produced by Yarrowia lipolytica yeast. Despite the intensive studies of lipase from Yarrowia, there are still many open questions regarding the enzyme secretion process, especially by new isolates of this genus as well as the effect of substrates or surfactants, or both on the production of lipase. This research focused on the effect of olive oil and surfactant Tween 80 including the optimisation of the concentration of these compounds on the production of lipase by some novel Yarrowia isolates. Moreover, the optimal environmental parameters (pH, temperature) of crude enzyme synthetised by Yarrowia strains were determined. All investigated strains were able to produce lipase in both intracellular and extracellular fractions. The extracellular lipase activities were higher than the intracellular ones (Y. divulgata Y.02062 and Yarrowia lipolytica 854/4 147 U/L, 80 U/L and 474 U/L, 122 U/L, respectively). In the case of extracellular lipase, supplementing olive oil and Tween 80 enhanced significantly the synthesis and secretion of the enzyme. The lipase activity can even be enhanced by 20 times higher from 25 U/L to 474 U/L in the case of Yarrowia lipolytica 854/4 strain. In the case of intracellular, supplementation of Tween 80 generally reduces lipase activity except for the Y. lipolytica 1/4 strain, which was affected by two times the increase. The optimised concentration of olive oil and Tween 80 were determined for Y. divulgata Y.02062, Y. divulgata 5257, Y. lipolytica 1/4, and Yarrowia lipolytica 854/4 strains as 1.6% olive oil and 0.09% Tween 80, 1.6% olive oil and 0.06% Tween 80, 1.4% olive oil and 0.09% Tween 80 as well as 1.6% olive oil and 0.065% Tween 80, respectively. The optimum pH and temperature of crude lipases (intra and extracellular) synthetised by the tested Yarrowia lipolytica and Y. divulgata yeast strains were found to be pH 7.2 and 37 °C, respectively. Our results confirmed that the new isolate Y. divulgata is a very promising species for further development for industrial use as Y. lipolytica.

Lycopene extract as an antibrowning agent for edible coating of fresh cut apples.

Edible coatings have been utilized for fresh fruit and vegetable preservation to ensure their safety and freshness. The present study reported the effect of edible coatings incorporated with Lycopene extract and Ascorbic Acid on fresh cut Apple slices (Red Delicious) during storage at refrigeration temperature for 12days. The dipping treatments include Lycopene extract (LC-100mg), Ascorbic acid (AAC-100mg) and a combination of both LC + AAC (100mg lycopene extract and 100mg Ascorbic acid). Quality parameters (color, physicochemical and enzymatic activities) were studied up to 12days at refrigeration temperature. Dipping treatments of LC and LC + AAC significantly showed lowest enzymatic activity than AAC treatment. However, color was not preserved in LC + AAC treatments due to high concentration of olive oil in these treatments. Furthermore, physicochemical quality was better preserved in LC + AAC treatments.

Manufacturing of emulsion type garlic paste: Characterization of rheological properties as affected by lecithin, guar gum, and olive oil using steady, dynamic, and three interval thixotropy tests

AbstractThe objective of this work was to investigate the steady, dynamic mechanical properties, and 3 interval thixotropy test (3 ITT) characterization of emulsion type garlic paste prepared with different concentrations of lecithin, guar gum, and olive oil. A three factor and three level Box Behnken design of response surface methodology was used to specify the physicochemical, steady shear, viscoelastic and deformation and recovery properties (applying 3 ITT) of paste. Garlic paste samples showed non‐Newtonian shear thinning behavior and Herchel–Bulkley model was fitted to the data satisfactorily (R2 > 0.85). Dry matter contents were in the range of 37.13%–41.14% depending on the processing variables. Dynamic mechanical spectrum showed that the garlic paste was weak gel having dominant viscous behavior compared to elastic behavior. Three interval thixrotropy test showed that the samples showed partial recovery after deformation due to the weak gel like character. Optimization showed that the maximum consistency (114.6 Pa sn) would be at 2.11 g lecithin, 0.11 g guar gum and 14.96 mL olive oil while the minimum value (49.16 Pa sn) would be at 1.02 g lecithin, 0.11 g guar gum, and 5.81 mL olive oil. Overall, the findings of this investigation revealed that the physicochemical and rheological characteristics of garlic paste can be significantly influenced by the concentrations of lecithin, guar gum, and olive oil. It is crucial to carefully select the appropriate concentration levels to achieve the desired quality of garlic paste.Practical applicationsGarlic is one the most popular vegetables consumed by the people due to its characteristic taste and aroma. Because of its functional properties, garlic is also used as an additive for food formulation. In this study, garlic is used for the production of garlic paste which could be used for food formulations as a taste enhancer or salad aromatizer. Accurate and dependable rheological data play a crucial role in designing flow processes, assessing the deformation and recovery rates of substances during various engineering operations and preparation of new food formulations. In this context, we developed a predictive model by response surface methodology which estimates physico‐chemical and rheological properties of garlic paste samples. Therefore, this study holds significant importance in terms of estimating the physicochemical and rheological properties of garlic paste for food manufacturers.

Physical and mathematical modelling of the massing process of marinated pork and beef preparation technology

The main process in the technology of natural marinated semi-finished meat products is the marinating process, which depends on the marinating method, temperature conditions, and composition of the marinade mixture. To enhance the distribution of marinades within the meat, mechanical processing of the raw material is necessary, specifically using the massaging process, to achieve uniform distribution of curing agents, changes in structure, and increased activity of enzymatic systems utilized in marinades. The main goal of this study is to model the massaging process, which allows the processing of the obtained experimental data in the form of a criterion equation. For the research, 8 samples were used, including 3 experimental pork samples and 1 control, as well as 3 experimental beef samples and 1 control. The main components of the samples include pork meat, beef meat, canola oil, sunflower oil, olive oil, curing ingredients, spices and seasonings, bromelain enzyme, and yeast extract. To carry out the massaging process in the investigated procedure, a massager of the model MAL 50-1500 was employed. The research results indicate that the determined mass transfer equation demonstrates a predominant influence in the investigated massaging process, involving changes in the concentration of sunflower, canola, and olive oil in the product, affecting the diffusion coefficient, size of dispersed phase particles, and mass transfer coefficient within the load.

Resonant Raman Spectroscopy of Carotenoids in Aging of Extra Virgin Olive Oil.

This work uses resonant Raman spectroscopy (RRS) to investigate changes in carotenoid concentration in extra virgin olive oil (EVOO) as it oxidizes under accelerated thermal aging. Carotenoids are nutritious antioxidants and biomarkers that represent the general quality of olive oil. HPLC is the conventional method used to determine the concentration of carotenoids, but it is expensive, time-consuming, and requires sample handling. A simple optical technique for estimating carotenoid concentration in extra virgin olive oil is, therefore, desirable. This work shows that the normally weak carotenoid signal is strongly amplified when using the resonant Raman technique. The aging and oxidation of EVOO decreases the Raman intensities associated with carotenoids and increases the fluorescence and Raman intensities associated with fatty acids. From these quantities, two Raman intensity ratios are presented as indicators of the effects of aging.

Effect of regulated and sustained irrigation on oil concentration and minor compounds of olive oil

Effect of regulated and sustained irrigation on oil concentration and minor compounds of olive oil

Formulation of Blush On Cream from Hibiscus Sabdariffa (L.) Flower Extract

Natural dyes have become more popular as a result of the harmful and carcinogenic effects of syntheticdyes. Anthocyanins are natural dyes that are widely used to replace synthetic dyes and can also act asantioxidants that can be found in rosella (Hibiscus sabdarrifa L.). This study aimed to obtain blushon cream from rosella flower extract (RFE) with olive oil and to determine the effect of olive oilconcentration on the evaluation results. The blush on cream was made in 3 formula, F1 (13,5%),F2 (15,5%), and F3 (17,5%). The cream was evaluated for 28 days in room temperature (15–30⁰C)which included organoleptic, pH, homogeneity, spreadability, adhesion, cream type, and viscosity.The results of the evaluation of RFE blush on cream with olive oil showed that F1, F2, and F3 metthe requirements for evaluating the preparation for organoleptic tests, pH, homogeneity, spreadability,adhesion, cream type, and viscosity. Variations concentration of olive oil gave no significant effect(p>0,05) on the organoleptic, pH, homogeneity, spreadability, and cream type and had significant effect(p<0,05) on the adhesion and viscosity test. The findings demonstrate that RFE can be made in blushon cream formulations with olive oil as emollients.

Kinetic behaviour of pancreatic lipase inhibition by wine

This study determined the in vitro inhibitory effects of Mukuzani (dry red) wine and its ethyl acetate/aqueous fractions against pancreatic lipase (PL). Also, it characterises the kinetic behaviour of such inhibition. To current knowledge, no studies have been conducted to describe the kinetic behaviour of PL inhibition by wine or the combined effect on the PL activity of some individual phenolic compounds present in wine. Additionally, the influence of different winemaking methods on PL activity is unknown. Lipase activity was determined by the titrimetric assay method. The kinetic analysis was determined by using the graphical method via Lineweaver-Burk plots. The mode of inhibition (MOI) was determined by looking at the interception pattern and crossing linear lines for the reciprocal data of PL activity with and without inhibitors versus olive oil concentration. The mode of inhibition identified for the wine sample was mixed-mode inhibition. In this type of inhibition, the value of Km (244.329±10.214 μmol·mL-1) was higher, and Vmax (80875.4±3489.754 μmol·mL-1·hour-1) was lower compared to the value of Km (170.901±7.544 μmol·mL-1) and Vmax (88735±4036.741 μmol·mL-1·hour-1) for the non-inhibited PL. This inhibitor decreased the PL activity rate and reduced the affinity between the substrate (olive oil) and enzyme (PL). Selected wine showed predominantly competitive inhibition. The value of inhibition constant Ki1 was equal to 40.556±1.932, and Ki2 was equal to 179.361±8.678 μmol·mL-1, meaning that binding affinity to the pancreatic lipase was higher than to the enzyme-substrate complex. The liquid/liquid extraction method was used to fractionate phenolic compounds of wine into aqueous and ethyl acetate fractions. Fractionated phenolic compounds of wine un-competitively inhibited PL activity. They were considered mutually nonexclusive inhibitors, while a synergistic relationship was found among them. The kinetic parameters of apparent Vmax and Km decreased. Due to the uncompetitive inhibition, the same factor decreased these kinetic parameters. The results obtained herein allow one to conclude that red wine made with the Kakhetian winemaking method can inhibit pancreatic lipase in vitro and play a role in body weight management.

Formulation and Characterization of Emulgel-Based Jelly Candy: A Preliminary Study on Nutraceutical Delivery.

The development of consumer-friendly nutraceutical dosage forms is highly important for greater acceptance. In this work, such dosage forms were prepared based on structured emulsions (emulgels), where the olive oil phase was filled within the pectin-based jelly candy. The emulgel-based candies were designed as bi-modal carriers, where oil-soluble curcumin and water-soluble riboflavin were incorporated as the model nutraceuticals. Initially, emulsions were prepared by homogenizing varied concentrations (10% to 30% (w/w)) of olive oil in a 5% (w/w) pectin solution that contained sucrose and citric acid. Herein, pectin acted as a structuring agent-cum-stabilizer. Physico-chemical properties of the developed formulations were thoroughly analyzed. These studies revealed that olive oil interferes with the formation of polymer networks of pectin and the crystallization properties of sugar in candies. This was confirmed by performing FTIR spectroscopy and DSC studies. In vitro disintegration studies showed an insignificant difference in the disintegration behavior of candies, although olive oil concentration was varied. Riboflavin and curcumin were then incorporated into the jelly candy formulations to analyze whether the developed formulations could deliver both hydrophilic and hydrophobic nutraceutical agents. We found that the developed jelly candy formulations were capable of delivering both types of nutraceutical agents. The outcome of the present study may open new directions for designing and developing oral nutraceutical dosage forms.

Modified denoising method of Raman spectra-based deep learning for Raman semi-quantitative analysis and imaging

Raman spectroscopic technique is a sensitive and non-destructive technique for structural analysis. However, Raman scattering is an unfavorable process, and the signals are weak, resulting in a low signal-to-noise ratio of spectra, making Raman spectroscopy challenging to gain popularity and implement. As a simple and practical approach, denoising techniques could improve the signal-to-noise ratio, which can help researchers extract information more effectively to reflect the configuration, content, and changes of test samples. However, addressing this issue with traditional algorithms is often challenging due to increased complexity and requirements in Raman spectra denoising. While some deep learning–based approaches enhance the signal-to-noise ratio, obtaining excellent performance models with good generalization is not easy when dealing with real-world tasks. This paper proposes a method of good generalization, robust, and denoising performance by using a convolutional neural network based on a new augmented method and a multi-scale feature extraction fusion block called the multi-scale feature extraction denoising (MFED) model. Specifically, first, we addressed insufficient training data using a new augmented approach through simulation of the Raman data acquisition and, in turn, improved generalization of the MFED model. Subsequently, the mixed Poisson-Gaussian noise model showed commendable robustness when dealing with synthetic and real noise data. Finally, a feature extraction block based on a multi-scale fusion significantly improved denoising effects. The comparison results of different denoising methods demonstrated the good applicability and superiority of the proposed approach. More importantly, the main advantage of the proposed MFED model is that it is easily applicable. We demonstrate that applying MFED as a pre-processing technique for Raman spectra can enhance the prediction accuracy of soybean oil concentration in olive oil. Furthermore, despite the integration time dropping from 3 to 1 s, we still yielded good quality images following MFED model denoising processing on point-scan Raman spectral imaging of cervical cancer cells. The proposed MFED model provides an excellent candidate for increasing the Raman SNR, which can contribute substantially to the application of Raman analytics in research and practices.

Astaxanthin alleviates fine particulate matter (PM2.5)-induced lung injury in rats by suppressing ferroptosis and apoptosis.

Objectives: Fine particulate matter (PM2.5), a small molecule particulate pollutant, can reach the lungs via respiration and cause lung damage. Currently, effective strategies and measures are lacking to prevent and treat the pulmonary toxicity of PM2.5. Astaxanthin (ASX), a natural xanthophyll carotenoid, has attracted attention due to its unique biological activity. Our research aims to probe into the prevention and treatment of ASX on PM2.5-induced lung injury and clarify its potential mechanism. Methods: Sprague-Dawley (SD) rats were given olive oil and different concentrations of ASX orally daily for 21 days. PM2.5 suspension was instilled into the trachea of rats every two days for one week to successfully develop the PM2.5 exposure model in the PM2.5-exposed and ASX-treated groups of rats. The bronchoalveolar lavage fluid (BALF) was collected, and the content of lung injury-related markers was detected. Histomorphological changes and expression of markers associated with oxidative stress, inflammation, iron death, and apoptosis were detected in lung tissue. Results: PM2.5 exposure can cause changes in lung histochemistry and increase the expression levels of TP, AKP, ALB, and LDH in the BALF. Simultaneously, inflammatory responses and oxidative stress were promoted in rat lung tissue after exposure to particulate matter. Additionally, ASX preconditioning can alleviate histomorphological changes, oxidative stress, and inflammation caused by PM2.5 and reduce PM2.5-related ferroptosis and apoptosis. Conclusion: ASX preconditioning can alleviate lung injury after PM2.5 exposure by inhibiting ferroptosis and apoptosis.

Determination of Alternative Diluents for Preservation of Duroc Boar Semen Through Modification of Various Semen Diluents

The quality of porcine semen deteriorates very rapidly during the semen preservation process. The aim of this study is to find alternative diluents for Duroc semen preservation by changing different semen diluents. Two Duroc pigs, ± 3 years old, were trained twice weekly for semen collection. Immediately after collection, sperm were examined macroscopically and microscopically. Semen with sperm motility ≥ 70%, sperm concentration ≥200 x 106 cells/ml, and abnormality ≤20%) was diluted with six diluents, namely: Beltsville Thawing Solution® (BTS), Durasperm, Citrate Egg Yolk (CEY), Tris Egg Yolk (TEY), CEY + Olive Oil (CEYO) and TEY + Olive Oil (TEYO) in the ratio of one part semen and four parts diluent. The liquid sperm was stored at 18-20 oC and examined every eight hours for 80 hours. The result shows that sperm motility, viability and plasma membrane integrity of Duroc semen with CEYO and TEYO are comparable to BTS. No significant difference was found in sperm abnormalities. The results suggest that citrate egg yolk and Tris egg yolk in combination with olive oil are suitable as alternative diluents for the preservation of porcine sperm. Further studies are needed to determine the most suitable olive oil concentration for the preservation of porcine sperm of different breeds.

PENGARUH VARIASI KONSENTRASI MINYAK ZAITUN (OLIVE OIL) TERHADAP KELEMBUTAN SABUN CAIR

Zaitun tree (Olea europaea) comes from the Middle East and widely grown in Asia. The fruit and oil extraction widely used as food and medicine. The oil derived from olives is known as olive oil. Olive oil can be used for skin emolient. The aims of this study was to determine olive oil variation concentration to liquid soap softness. The soap was made with varying olive oil concentration (20% known as F1, 30% known as F2 and 40% known as F3). True experimental design with The Posttest Only Experiment was used as the study design. Evaluation of the soap including organoleptic test, pH, spesific gravity, free alkali assay, and responden emolient test. Responden emolient test was taken from 20 responden who has given questioner. The data from emolient test study was calculate by Kruskal Wallis test. The organoleptic test result showed that all formula showed liquid green, homogen, and jasmine odor. pH from F1, F2 and F3 were 10,39; 9,75 dan 9,34 respectively. The spesicic gravity from F1, F2 and F3 were 1,648%; 1,441% dan 0,863 % respectively. The free alkali from F1, F2 and F3 were 0,032%; 0,08% dan 0,064% respectively. The responden emolient test showed that F1 was soft, F2 was midle soft and F3 was very soft.

Physicochemical, color, and sensory characteristics of edible oil‐coated blanched sweet corn kernels

AbstractSweet corn has a higher moisture content, making it challenging to store for longer. The edible coating acts as primary packaging. The samples were blanched in hot water at 90°C for 90 s initially and were coated with olive oil concentration 0%–100% for 60–300 s at temperatures of 40–60°C, which makes the kernels acceptable even after 7 days in comparison to 4 days in untreated samples. The coating of hot water‐blanched sweet corn kernels increased length, width, thickness, true density, porosity, color a*, color b*, ∆E, chroma, browning index, moisture content, and pH with increased coating time, coating temperature, and concentration and varied from 11.78 to 12.40 mm, 9.87 to 10.22 mm, 4.14 to 4.66 mm, 1082 to 1093 kg/m3, 33.70% to 37.29%, 4.19 to 4.57, 0.09 to 1.36, 7.46 to 8.34, 14.11 and 12.43, 78.32% to 83.41% and 5.87 to 5.98. While the coating process decreased bulk density, color L*, total sugar, ascorbic acid, and total soluble solid of sweet corn kernels with an increase in coating time and coating temperature and varied from 685.43 to 717.32 kg/m3, 74.68 to 75.12, 6.4% to 7.2%, 6.4 to 7.1 mg/100 g and 18.5 to 19.8 °Brix, respectively. The coating of sweet corn and hot water blanching is a promising hurdle to spoilage for extending the shelf life of sweet corn in food processing industries for developing various processed food products.

Antioxidant and anti-tyrosinase activities of quercetin-loaded olive oil nanoemulsion as potential formulation for skin hyperpigmentation

Hyperpigmentation disorders are characterized by dark spots on the skin. Treatment for hypermelanosis involves the application of tyrosinase inhibitors, chemical peels, or lasers therapy, although they may cause skin irritation and other side effects. Potential natural alternatives for skin hyperpigmentation are quercetin (QT) and olive oil (OL) due to their antioxidant activity and anti-tyrosinase property. However, QT usage drawback is its low water solubility and high chemical instability that may be overcome with nanoencapsulation. To understand if QT and OL could be used as alternative to improve hypermelanosis, we evaluated the physical-chemical and biological properties of quercetin-loaded olive oil nanoemulsion (QT-NE). QT-NE was prepared by the high-energy emulsification method and, through the Box-Behnken design, we analyzed different concentrations of OL, surfactant mixture, and the agitation speed in relation to diameter and polydispersity index (PdI). The optimized formulation was characterized in terms of size, PdI, zeta potential, pH, electrical conductivity, stability and encapsulation efficiency. Besides, we evaluated in vitro antioxidant activity, tyrosinase inhibitory activity, and in vitro toxicity. The optimized QT-NE showed a size of 183.43 ± 9.53 nm with low PdI (∼0.19), zeta potential of −17.13 ± 0.61 mV, pH around 7, conductivity of 163.96 ± 8.92 µS/cm, and high encapsulation efficiency (∼99%). The QT-NE exhibited high antioxidant activity (∼92%) and inhibited 56% of tyrosinase activity, indicating its potential for free radical scavenging and reducing skin hyperpigmentation. Furthermore, no irritation was observed by HET-CAM. Thus, this nanoemulsion (NE) is a promising alternative for hypermelanosis and could substitute the current treatments.

A Multilayered, Lesion-Embedded Ultrasound Breast Phantom with Realistic Visual and Haptic Feedback for Needle Biopsy.

Anthropomorphic phantoms have been used to provide residents with training in ultrasound-guided breast biopsy. However, different individuals differ in terms of the acoustic properties and stiffness of their breast tissues. The individual differences should be reflected in the training breast phantoms. This study aimed to develop a breast tissue-mimicking phantom that offers realistic haptic feedback and ultrasound imaging during needle insertion. We investigated the tunability of the mechanical and acoustic properties of breast tissue-mimicking materials (TMMs) to emulate fat, glandular and tumor tissues. The Design of experiments (DOE) methods and physician's feedback were used to reveal the effect of component concentration on Young's modulus and acoustic properties of breast TMMs. Furthermore, the relative backscatter power of the TMM was studied to adjust the contrast between the simulated tumor and background glandular tissue. The results indicated that Young's moduli of TMMs could be altered by adjusting the concentrations of glycerol, agar and olive oil. Changing the concentration of silicon carbide in a TMM could enhance the contrast between the target and the background materials in an ultrasound image. Finally, a series of TMMs were suggested for fat, glandular, benign tumor and malignant tumor tissues. A breast phantom with a tunability appropriately reflecting the individual differences of breast tissues was developed.

Preparation nanocapsules chitosan modified with selenium extracted from the Lactobacillus acidophilus and their anticancer properties

This study synthesized new modified imaging nanocapsules (NCs) of gallium@deferoxamine/folic acid/chitosan/polyaniline/polyvinyl alcohol (Ga@DFA/FA/CS/PANI/PVA) containing Morus nigra extract by selenium nanoparticles prepared from Lactobacillus acidophilus. Se nanoparticles were then deposited on (Ga@DFA/FA/CS/PANI/PVA) using the impregnation method. The modified contrast agents were further mixed with M. nigra extract, and their antibacterial activities were investigated by applying them on L929 cell lines. The influence of variable factors including surfactant, solvent, aqueous phase, pH, buffer, minimum Inhibitory concentration (MIC), minimum bactericidal concentration (MBC), cytotoxicity on cancer cells., antibiotic, antibiogram, release and loading, stirring effect, the concentration of nanoparticle, olive oil, and thermotical methods was investigated. The structure and morphology of the synthesized contrast agents were characterized by zeta potential sizer analysis (ZPS), X-Ray diffraction (XRD), Fourier-transform infrared (FT-IR), energy dispersive X-ray (EDX), ultraviolet–visible (UV–Vis) spectra, and scanning electron microscope (SEM). The experimental section was conducted and monitored by response surface methods (RSM) and MTT, MIC, MBC, and cancer cytotoxic conversion assay. Antibiogram testing of NCs on Pseudomonas aeruginosa bacteria was successful, and MIC = 2 factor was obtained with less harmful effect.

Physicochemical properties and microstructure of composite surimi gels: The effects of ultrasonic treatment and olive oil concentration

This study was conducted to evaluate the effects of extra virgin olive (EVO) oil incorporation on the physicochemical properties and microstructure of surimi gels subjected to ultrasound-assisted water-bath heating. As the oil content was increased from 0 to 5 g/100 g, the breaking force and gel strength of the surimi gels significantly decreased, while the whiteness level exhibited the opposite tendency irrespective of the heating method. Compared with the traditional water-bath heating method, the ultrasonic heating promoted the unfolding of the α-helix structure and intensified the formation of β-sheet content and non-covalent bonds (ionic bonds, hydrogen bonds, and disulfide bonds), especially disulfide bonds, which contributed to the further crosslinking of the proteins and to gelation, thereby improving the gels’ strength. In addition, smaller cavities and compact microstructures were observed in the low-oil (≤3 g/100 g) surimi gels under ultrasonic treatment, which effectively prevented water migration in the gel network and resulted in a high water holding capacity and uniform water distribution. However, the ultrasonic treatment barely remedied the poor microstructures of the high-oil (>3 g/100 g) surimi gels owing to oil coalescence, which weakened the protein–protein interaction. In conclusion, ultrasonic treatment combined with water-bath heating significantly improved the gelation properties of the low-oil surimi gels, although it did not remarkably improve those of the high-oil gels. The choice of a suitable oil concentration could be of great importance for the production and functioning of surimi products via ultrasound-assisted treatments.