Good Technological Properties Research Articles

Improvement of the safety of artisanal Spanish fermented sausages: Spotlight on the role of bacteriocinogenic Lactiplantibacillus paraplantarum against a Companilactobacillus alimentarius histaminogenic strain

Biogenic amines (BA) in fermented sausages result from amino acid decarboxylation by microbial activity, either from technological or spoilage bacteria. Certain lactic acid bacteria typically found in fermented sausages are characterised for their ability to produce BA, especially histamine and tyramine. On the other hand, the bacteriocinogenic strain Lactiplantibacillus paraplantarum BPF2, isolated from a Spanish spontaneously dry-fermented sausages, has been characterized by good technological properties, production of leucocin K with antimicrobial activity against Listeria monocytogenes and ability to reduce the accumulation of BA in the final products. The antagonistic activity of leucocin K bacteriocin was tested in vitro against Companilactobacillus alimentarius SE14 (histamine producer), Enterococcus faecalis EF37 (tyramine producer), and L. monocytogenes Scott A. The inhibition of Comp. alimentarius SE14 by Lpl. paraplantarum BPF2 was assessed in traditional Spanish fermented sausages obtained in pilot plant, and chemico-physical parameters, microbial counts, and BA accumulation were monitored during fermentation and ripening. Leucocin K produced by Lpl. paraplantarum BPF2 was active in vitro against Comp. alimentarius SE14 and L. monocytogenes but was ineffective against E. faecalis EF37. The inoculation of the strain BPF2 as starter culture did not affect the expected chemico-physical (pH and colour) and microbial characteristics of the dry-fermented sausages. On the other hand, this strain was effective to significantly reduce the accumulation of histamine produced by the strain SE14, as well as putrescine and cadaverine. These findings demonstrated the relevant role of bacteriocin-producing strains as bio-protective starter cultures in improving the safety and quality of fermented meat products.

Avocado oil used to modify rice starch and prepare gluten‐free cakes: physical–chemical, microbiological, sensory, and nutritional evaluations

SummaryThis study aimed to use modified rice starch by heat‐moisture treatment with avocado oil (AO) in gluten‐free cakes. Four cake formulations were prepared with native or modified rice starch with AO or soybean oil (control). The cake's sensory, microbiological, technological, nutritional, and bioactive compound characteristics were analysed. All formulations were sensorily acceptable (acceptance index: 72.44% to 79.44%) and microbiologically safe. The cake formulated with modified starch and AO exhibited the best textural properties, softness, and colour, and demonstrated the lowest in vitro digestibility (81.52 ± 2.75%) and glycaemic index (88.04 ± 3.83). AO resulted in higher levels of phenolic compounds in the cake (112.91 ± 1.8 to 237.38 ± 4.1 mg EAG.100 g−1). The use of modified rice starch and AO showed greater potential in the application of gluten‐free cake than those with native starch, resulting in improved product characteristics and good technological and sensory properties. It has also become a promising alternative in gluten‐free food products.

The Rheology of Polyether Ether Ketone Concentrated Suspensions for Powder Molding and 3D Printing.

The main goal of the work was to use rheological methods for assessing the properties of a composition based on polyether ether ketone (PEEK) to determine the concentration limits of the polymer in the composition and select the optimal content of this composition for powder molding. The rheological properties of highly filled suspensions based on PEEK and paraffin, as well as in paraffin-polyethylene mixtures at various component ratios, were studied. These materials are designed for powder injection molding and 3D printing. Suspensions with a PEEK powder content above 50% are not capable of flow and, with increasing pressure, slide along the surface of the channel. For compositions with a higher content (60 and 70 vol.%) PEEK, independence of the storage modulus from frequency is observed, which is typical for solids and confirms the assignment of such suspensions to elastic-plastic media. The introduction of high-density polyethylene into the composition helps improve the technological properties of suspensions, expanding the range of fluidity, although it leads to an increase in viscosity. In suspensions with a mixed composition of the liquid phase, with increasing temperature, a decrease in the storage modulus is observed at 120 °C and, on the contrary, an increase at 180 °C. The latter may be a consequence of the evaporation of paraffin and the softening of PEEK due to the approach to the glass transition temperature of the polymer. Suspensions with 40% PEEK content have an optimal set of rheological properties for powder injection molding. A 3D printing filament was also obtained from a composition with 40% PEEK, which had good technological properties for FDM 3D printing. Products of satisfactory quality from suspensions with 50% PEEK can be produced by powder injection molding, but not by 3D printing. The selected compositions were used to obtain real PEEK products for practical applications.

Tritordeum: Promising Cultivars to Improve Health.

Tritordeum is an amphiploides species resulting from the hybridization between durum wheat (T. durum) and wild barley (H. chilense). This new cereal is considered a natural crop as it is obtained by traditional breeding techniques. Given its appreciable organoleptic characteristics, agronomic features, presence of interesting components, and good technological properties, Tritordeum is of promising interest for the development of health-oriented foods. In this study, we evaluated two registered Tritordeum cultivars, Bulel and Aucan. T. durum (Provenzal) was employed as the positive control. The extracted proteins were digested by gastric/pancreatic proteases, and their biological effects on Caco-2 differentiated on transwell inserts were determined. Changes in cell viability, monolayer permeability, organization of F-actin microfilaments, and ER stress triggered by protein-digested samples (DPs) were inspected. Our results showed that exposure to Provenzal-DPs promptly disrupted the tight junction barrier. Conversely, Aucan-DPs did not enhance monolayer permeability, whereas Bulel-DPs exerted only slight effects. Provental-DPs-induced toxicity was also confirmed by changes in cell viability and by the deep reorganization of the enterocyte cytoskeleton. In contrast, Aucan-DPs and Bulel-DPs did not affect monolayer viability and cytoskeleton structure. Overall, our findings suggest that both Tritordeum cultivars could be potential candidates for mitigating the toxicity of wheat flour.

Effects of adding inulin and chia mucilage in the production of mayonnaise with reduced fat and cholesterol: technological, nutritional, and sensory aspects

In recent years, interest has grown in the use of inulin and chia mucilage as hydrocolloids and fat substitutes in functional foods due to their ability to improve technological properties such as texture. In addition, they are low in calories and have a prebiotic effect with potential health benefits. Reducing the fat content of processed foods is one of the current demands for a healthier diet. The aim of this study was to develop a light and functional mayonnaise, with reduced fat, calories, and cholesterol content enriched with prebiotic fiber. It was possible to produce a light mayonnaise with up to 80.0% reduction in oil and 68.7% reduction in egg yolk. The addition of the hydrocolloids inulin and chia mucilage had good technological, nutritional, and sensory properties, providing an adequate texture, up to 2.5g of fiber per 12g serving of mayonnaise, and 80% acceptability.

Changes in the biotechnological potential of potatoes during storage

The influence of the traditional method of storing potato varieties, namely Gala, Colombo, Red Scarlett, grown in the Southern Federal District, on its biotechnological potential was studied. It was determined that in the tubers of the Gala varieties the dry matter content was – 25.20%, in Red Scarlett – 22.6%, the ratio of protein and starch in the tubers of the Gala varieties (1: 11.1) and Red Scarlett (1: 10.7), which indicated their good technological properties. The Colomba variety had a dry matter content below 20%, and the protein to starch ratio also had a lower value (1: 9.3). Protein losses during storage amounted to, in varieties of , in%, Gala – 7.5; Colomba – 9.2; Red Scarlett – 4.9; starch loss – 10.9; 8.8; 17.8 respectively. The mass fraction of reducing sugars decreased in all potato varieties, in%: Gala – by 39.4; Colomba – at 67.7; Red Scarlett – at 55.0. The loss of vitamin C during storage was, in varietiesof, in% Gala – 23.8; Colomba – 26.8; Red Scarlett – 33.3. It was determined that potato tubers contained a level of nitrates that was acceptable for food raw materials and food products, while their content decreases during storage. Nitrate losses were, in varieties, in%, of Gala 57.1; Colomba 49.0; Red Scarlett 54.6. Changes in the physical and chemical properties of potatoes after storage indicate the preservation of the biotechnological potential of the raw material and the possibility of its use in public catering establishments. The Gala variety of potatoes is universal for processing in catering establishments; it is suitable for use in dishes (boiled, fried, baked), preparing multifunctional semi-finished products (for salads, soups), chips, crispy potatoes, etc.

Nutritional content, amino acid profile, and protein properties of edible insects (Tenebrio molitor and Gryllus assimilis) powders at different stages of development

Insects have great potential as ingredients for industrial purposes, providing good technological properties. This study aimed to characterize powders of Tenebrio molitor and Gryllus assimilis at two developmental stages for potential use in human nutrition. The insect powders were analyzed for their proximate composition, mineral content, carotenoids, vitamins C and E, riboflavin, niacin, amino acid profile, in vitro protein digestibility, solubility as a function of pH, foam-forming, and water and oil-holding capacity. Both powders were excellent sources of proteins (ranging from 57.36 % to 67.97 %), phosphorus (512.00–732 mg/100 g), copper (1.45–3.01 mg/100 g), iron (5.41–8.41 mg/100 g), zinc (11.62–25.57 mg/100 g), manganese (1.63–8.08 mg/100 g), good sources of magnesium (84.00–180.00 mg/100 g), and sources of potassium (624.00–820.00 mg/100 g), and niacin (1.88–3.21 mg/100 g). The proteins showed good digestibility (84.48–92.53 %) and increased solubility in alkaline pH (∼11). Lysine was identified as the limiting amino acid for both species analyzed (EAAS: 0.55–0.79). The development stage of the insects influenced their nutritional content, amino acid profile, and functional protein properties. The data obtained support the potential use of these insect powders on a large scale and contribute to selecting the development stage with the best nutritional composition.

Effect of Genotype and Sex on Chemical Composition, Physicochemical Properties, Texture and Microstructure of Spent Broiler Breeder Meat

The aim of this research is to compare the carcass composition and meat quality characteristics of spent Cobb 500 and Ross 308 broiler breeders. A total of 28 carcasses were evaluated—7 female and 7 male carcasses from each genotype. Dissection was performed, and the percentages of neck, wings, skin with subcutaneous fat, abdominal fat, residual components, breast and leg muscles were calculated relative to the eviscerated carcass weight. The breast and leg muscles were evaluated for their chemical composition, color attributes (Lab), acidity (pH24), and electrical conductivity (EC24). Analysis of the structure and texture of the pectoralis major muscle was performed. The genotype of the birds had an impact on the eviscerated carcass weight, percentage of skin with subcutaneous fat, leg muscles, wings, and neck. Broiler breeder genotypes differed in terms of the chemical composition of the breast and leg muscles, except for the water content in the breast muscle and the collagen content in both the breast and leg muscles. The breast muscles of Cobb 500 exhibited lower cooking loss, pH24, redness, and yellowness, while the leg muscles of Ross 308 had lower EC24 but higher cooking loss and lightness values. The pectoralis major muscle of Cobb 500 was firmer and more tender, with a smaller cross-sectional area of the muscle fiber and a smaller vertical (V) diameter of the muscle fiber. Males were characterized by a greater carcass weight and a higher percentage of leg muscles, neck, and carcass remains. On the other hand, females had a higher percentage of breast muscles, skin with subcutaneous fat, and abdominal fat. The sex of the birds affected the chemical composition of the breast and leg muscles, with the exception of the water content in the breast muscles and collagen content in the breast and leg muscles. The breast muscles of females were characterized by higher values of yellowness, although they also exhibited lower pH and cooking loss. In terms of texture analysis of the pectoralis major muscle, the meat of females was characterized by higher tenderness and firmness. However, the analysis of the structure showed that males had a thicker perimysium and endomysium. Regardless of broiler origin and sex, significant differences were found between the breast and leg muscles in terms of the assessed physicochemical features (pH24, EC24, cooking loss), color attributes (Lab) and chemical composition (protein, intramuscular fat, and collagen contents). Genotype and sex interactions were significant for the chemical composition of the breast muscles (protein, fat, collagen) and leg muscles (fat), as well as for the yellow color saturation of the breast muscles and springiness of the pectoralis major muscle. The study produced results that showed the meat and carcasses of spent hens and roosters to be suitable for processing due to their favorable chemical composition, high nutritional value and good technological properties, as assessed based on the results of meat texture and structure.

Phenotypic parameters of the mother stock of the Jersey breed

Recently, in connection with the transition to an industrial approach in animal husbandry and an increase in demand for planned breeds bred in Ukraine, high requirements have arisen for their productivity, feed cost, suitability for machine milking and other characteristics. Breeding of the Jersey breed can serve as an important reserve for the further development of dairy cattle breeding in Ukraine. The Jersey breed is characterized by high productivity and is the most fat-milk breed in the world, with high feed value and good technological properties of the udder. The purpose of the research was to evaluate the phenotypic parameters of the Jersey cattle herd and to study the influence of the duration of the service period on the efficiency of milk production. 1,331 head of breeding stock of the Jersey breed are kept in the APNVP “Vizit” of the Khmelnytskyi district of the Vinnytsia region, of which 68.4 % are cows. Youngsters are rated elite-record and elite – 99.3 %. Up to 3 lactations are kept in a herd of Jersey cows. Hope per cow is 5819 kg of milk, with a fat content of 6.05 % and a protein content of 4.2 %. The milk productivity of cows exceeds the minimum requirements for the Jersey breed by 83 % for the first lactation, by 82.1 % for the second, and by 73.1 % for the third. The hope for 305 days of lactation in cows with a service period of 90 days in the second lactation is 11.8 % less than the data of cows with a service period of 120 days, for the third lactation – by 11.4 %. The average daily survival of cows with a service period of 120 days was lower than that of control cows by 7.0 %. The efficiency of using cows when extending the service period beyond the 90-day limit recommended by experts reduces the milk productivity of cows. The ratio of fat to protein is higher in Jerseys by 0.3, fat to dry skimmed milk residue by 0.2, and protein to dry skimmed milk residue by 0.06.

Elastic properties and strength criterion of reinforced composite

Woven composite materials are increasingly being used in various fields of modern technology. Unlike composites reinforced with straight fibers, they have a higher shear stress loading strength and improved impact strength characteristics. Woven composites have good technological properties. Blanks with carbon or glass fabrics are well laid out on tooling in the manufacture of thin-walled structural elements of complex shapes. The technological advantages of woven composite materials have determined the economic feasibility of their widespread use in the aviation industry and the automotive industry. The paper presents a numerical method for identifying the elastic and strength characteristics of woven carbon fiber based on the results of a micromechanical analysis of a representative volume based on the known properties of the matrix and fibers. Numerical experiments on uniaxial tension in the x, y, and z axes directions have been carried out. Modeled shift in three coordinate planes. The strength characteristics of the representative volume of the composite under conditions of tension and compression in three directions, shifts in three planes, and three biaxial tensions are determined.

Properties of Protein Isolates from Marine Hydrobionts Obtained by Isoelectric Solubilisation/Precipitation: Influence of Temperature and Processing Time.

Protein isolates were obtained from marine hydrobionts by the method of isoelectric precipitation with a preliminary stage of protein alkaline solubilisation. Northern blue whiting was chosen as the raw material. Various technological modes of the solubilisation stage were used: the temperature of the reaction mixture was 4 or 20 °C, and the duration was 4 or 16 h. The yield of the product was 44-45% with a high content of the main component (protein) equal to about 95%. It has been shown that a decrease in the temperature and duration of the alkaline solubilisation stage provides the production of protein isolates with good technological properties, a low solubility, high swelling and high emulsifying ability, necessary for its use in the production of functional food products, including therapeutic and prophylactic effects. These technological properties are explained by a change in the composition and structure of the protein, the change being an increase in the content of essential amino acids and the proportion of α-helices in the polypeptide chain. The main patterns obtained will be used to obtain protein isolates from marine molluscs.

Apple Flour in a Sweet Gluten-Free Bread Formulation: Impact on Nutritional Value, Glycemic Index, Structure and Sensory Profile.

Baking bread without gluten presents many challenges generally related with poor sensorial and nutritional characteristics, and strategies to overcome this issue are needed. Despite many gluten-free (GF) bread studies, to the best of our knowledge, few are dedicated to sweet GF bread. Sweet breads have traditionally been an important type of food and are still frequently consumed worldwide. Apple flour is naturally GF, and is obtained from apples which do not accomplish market quality requirements and are being wasted. Apple flour was, therefore, characterized in terms of nutritional profile, bioactive compounds, and antioxidant capacity. The aim of this work was to develop a GF bread with incorporation of apple flour, in order to study its effect on nutritional, technological, and sensory characteristics of sweet GF bread. Additionally, in vitro starch hydrolysis and glycemic index (GI) were also analyzed. Results demonstrated the influence of apple flour in dough’s viscoelastic behavior, increasing G’ and G’’. Regarding bread characteristics, apple flour led to better acceptance by the consumer, with firmness increasing (21.01; 26.34; 23.88 N), and consequently specific volume decreasing (1.38; 1.18; 1.13 cm3/g). In addition, an increase of bioactive compounds content and antioxidant capacity of the breads were revealed. As expected, the starch hydrolysis index increased, as well as GI. Nevertheless the values were really close to low eGI (56), which is a relevant result for a sweet bread. Apple flour showed good technological and sensory properties as a sustainable and healthy food ingredient for GF bread.

Comprehensive characteristic of lipid fraction as a distinguishing factor of three lupin seed species

Lupin seeds are indispensable as valuable sources of proteins that possess good technological properties and show health-beneficial effects. Unfortunately, because of the relatively low content, lupin seed oil has not been studied in such a detailed manner as the proteins. Therefore, this study aimed to provide comprehensive data on the chemical composition and technological parameters of the seed lipid fraction isolated from four cultivars of Lupinus angustifolius as well as two cultivars of L. albus and L. luteus. Among the analyzed seeds, L. albus had the highest fat content (10.52–12.06%) and total tocopherols (125.55–130.22 mg/kg dm), while L. angustifolius were marked with the highest carotenoids content (17.20–62.52 mg/kg oil). The fatty acid profile of the studied seeds was determined to be species-specific. From a technological point of view, L. albus seed oils show the highest oxidative stability. The principal components analysis revealed that the chemical composition and technological parameters were markedly different between the different lupin seeds species. The obtained results expand our knowledge of the chemical composition of lupin seed lipids fraction and will help it better utilization as a valuable food ingredient.

Effect of using carrot pomace and beetroot-apple pomace on physicochemical and sensory properties of pasta

By-products of fruit and vegetable processing are characterised by a high content of biologically active compounds and dietary fibre, while at the same time they are often treated as production waste. The aim of this study was to investigate the possibility of using carrot pomace and beetroot-apple pomace to increase the dietary fibre content of pasta. In this study, the proportion of 10, 20, and 30% of carrot pomace and beetroot-apple pomace was investigated. The results of the experiment indicate that it is possible to prepare pasta with vegetable pomace, which would be characterised by high technological, sensory, and nutritional properties. Pasta with 10% addition of carrot pomace was characterised by very good technological properties such as water absorption, swelling index, and increased dietary fibre. In addition, the pasta received a positive opinion in the consumer acceptance assessment test, which gives an optimistic outlook for the future of this type of product. The use of pomace in the production of pasta not only increases the nutritional value of the product but also contributes to reducing the phenomenon of food waste.

Utilization of Treated Seed Kernel Flours of Some Fruits in Biscuit Manufacture

During the processing of fruits, large quantities of wastes are generated, these by-products contain large amounts of oil, starch and protein that can be exploited due to their good nutritional, technological, and functional properties. However, due to the presence of several antinutritional factors, such as polyphenolic compounds, phytic acid, cyanogenic glycoside and oxalates, the use of fruit wastes in human food is limited. The present investigation was aimed to study the effect of soaking and heating on antinutritional factors. It also examines the effect of substituting defatted apricot, peach, and mango seed kernel flours for wheat flour in various ratios (5, 10, and 15%) on the chemical composition, physical features, and sensory properties evaluation of biscuits. The results revealed a significant effect of soaking and heating on the antinutrients, detoxification led to a significant (p≤0.05) decrease in antinutritional factors with ratios 43.63-52.73% total phenols, 78.17-86.16% tannins, 45.92-54.34% phytic acid and 40.42-44.70% oxalates, along with the complete removal (100%) of hydrocyanic acid (HCN). Wheat biscuit contained 3.20% moisture, 6.31% protein, 15.46% fat, 0.64% crude fiber, 1.25% ash and 76.33% carbohydrate. Highly acceptable biscuits could be obtained by incorporating 5% of defatted apricot, peach and mango kernel flours in the wheat biscuits formulation. As a by-product, apricot, peach and mango kernels offer an exciting potential as a food ingredient permitting to enrich biscuits and enlarge the food base for consumers.

Effect of genotype and sex on carcase composition, physicochemical properties, texture and microstructure of meat from geese after four reproductive seasons

ABSTRACT 1. The objective of this study was to compare carcase weight and composition and meat quality traits of Landes, Slovak White and Kuban geese after four reproductive seasons. A total of 42 goose carcases (seven males and seven females from each breed) were assessed. 2. After four reproductive seasons, the breeds differed in eviscerated carcase weight. Slovak White geese showed more breast muscle with a cooking loss, whereas Kuban geese had a higher percentage of neck and carcase discards compared to the other breeds. The breeds differed in the chemical composition of breast and leg muscles, except for collagen in breast muscles and protein in leg muscles. 3. Regardless of breed, males had heavier carcase weight and higher breast muscle, leg muscle, neck and wings and lower percentages of skin with subcutaneous fat and abdominal fat relative to body weight compared to females. Sex had a significant effect on the fat and salt content, meat lightness, most textural characteristics and endomysium thickness of breast muscle. The same differences in leg muscles for chemical composition (except for protein percentage) and lightness were recorded. 4. Breed x sex interactions were significant for the proportion of leg muscle, chemical composition of breast and leg muscles (except for leg protein content), muscle fibre cross-sectional area and fibre perimeter of pectoralis major muscle. 5. The results showed that the carcases and meat of the goose breeds after four reproductive seasons were suitable for consumers and meat processors, due to favourable composition, high nutritive value and good technological properties.

Optimization of barley flour and inulin addition for pasta formulation using mixture design approach

The aim of the present work was to optimize the formulation of a new functional pasta containing durum wheat semolina, whole barley flour, and inulin ingredients to enhance both the technological and textural properties of this product using the mixture design approach. Optimally formulated pasta with acceptable technological and textural properties as close as possible to those of control pasta was studied. The microstructure analysis of cooked and uncooked pasta was performed. Cox response trace plots revealed that the increasing amounts of whole barley flour and durum wheat semolina resulted in an increase in the cooking quality parameters and yellowness. However, pasta firmness was negatively influenced by inulin and whole barley flour addition. The ingredient composition of the optimally formulated pasta, which leads to the best technological and textural properties, was 94.8% durum wheat semolina, 3.7% whole barley flour, and 1.5% inulin. This optimal formulation had an optimal cooking time of 335.24 s, a swelling index of 2.15%, and a cooking loss of 10.44%. The firmness values and the color parameters were also satisfactory. The microstructure of the optimally formulated cooked pasta showed the presence of few not gelatinized starch granules incorporated into the protein matrix as compared to the control pasta. PRACTICAL APPLICATION: Three ingredients, durum wheat semolina, whole barley flour, and inulin, were used for the production of new functional pasta using a mixture design approach. The obtained optimally formulated pasta, with good technological and textural properties, was rich in several dietary fibers. This allows the application of whole barley flour and inulin in the cereal industry and can be of interest to the human diet.

Selection of Lactic Acid Bacteria with In Vitro Probiotic-Related Characteristics from the Cactus Pilosocereus gounellei (A. Weber ex. K. Schum.) Bly. ex Rowl.

Pilosocereus gounellei (A. Weber ex. K. Schum.) Bly. ex Rowl., popularly known as xique-xique, is a cactus from the Caatinga biome, which is rich in bioactive compounds but has not been previously studied as a source of lactic acid bacteria (LAB) with probiotic aptitudes. This study aimed to identify, characterize, and select LAB isolates with in vitro probiotic-related characteristics from xique-xique cladodes and fruit. Isolates with the most promising probiotic-related characteristics were evaluated regarding their in vitro technological properties and capability of surviving in chestnut milk, whey protein drink, and mate tea with mint during 21 days of refrigeration storage. Seventeen recovered isolates had typical characteristics of LAB. Six out of these seventeen LAB isolates passed the safety tests and were included in experiments to evaluate the in vitro probiotic-related characteristics. Based on the results of a principal component analysis, the isolates 69, 82, 98, and 108 had the best performances in experiments to evaluate the probiotic-related characteristics. In addition to showing good technological properties, the four selected LAB isolates had high viable counts (>7.3 log cfu/mL) and high sizes of physiologically active cell subpopulations in chestnut milk, whey protein drink, and mate tea during refrigeration storage. These four isolates were identified by 16S-rRNA sequencing as being Lacticaseibacillus paracasei or Lacticaseibacillus casei. The results indicate xique-xique as a source of potentially probiotic LAB isolates.

Solid Lipid Nanoparticles as Carriers for the Synthetic Opioid LP2: Characterization and In Vitro Release

A synthetic dual-target mu opioid peptide receptor/delta opioid peptide receptor anti-nociceptive ligand, named LP2, has emerged as a promising candidate for the management of acute and/or persistent pain, but its lipophilicity limits further developments as a therapeutic agent. In this work, to allow designing aqueous formulations of LP2 for parenteral administration, solid lipid nanoparticles (SLNs) were investigated as LP2 nanocarriers. LP2-loaded SLNs were prepared by the phase-inversion temperature method, showing good technological properties (small mean particle, size, low polydispersity index, good stability). As LP2 was a diastereoisomeric mixture of 2R/2S-LP2, an HPLC method was developed to identify and quantify each diastereoisomer, and this method was used to assess LP2 in vitro release from SLNs. The developed method, based on reverse-phase chromatography using an isocratic mobile phase consisting of 50% methanol and 50% triethanolamine at 0.3% (pH = 3 with trifluoroacetic acid), allowed efficient separation of 2R- and 2S-LP2 peaks and reliable quantification with intra- and inter-day precision and accuracy within the acceptability limit, expressed as relative standard deviation set at ≤15%. The results of this study suggest that the incorporation of LP2 into SLNs could be a promising strategy to design suitable formulations for further pharmacological studies involving LP2.

Influence of mineral nutrition on yield yield and quality of winter wheat surflower

Influence of mineral nutrition on yield yield and quality of winter wheat surflower