Plate Count Research Articles

Effect of lemon juice on the chemical and microbiological quality of rainbow trout (Oncorhynchus mykiss) under refrigerated storage

<p>In recent years, there has been an increasing interest in using food additives from natural sources to improve taste, texture and extend the shelf-life of foodstuffs. The aim of this study was to examine the quality changes in trout treated with lemon juice for 21 days. Fish were divided into T0, T1, T2 and T3 and treated with 0, 1%, 2% and 3% lemon juice respectively. The lowest pH was found in T3 followed by T2, T1 and T0. A significant difference in total volatile base nitrogen (TVBN), peroxide value (PV) and free fatty acid (FFA) was observed between the control and treatments, with the lowest increase in T3 followed by T2. Total plate count (TPC) crossed the limit in T2 and T3 on the 21st day, whereas in control and T1, the permissible limit crossed on the 12th and 18th days respectively. The sensory panel rejected the control on the 12th day and T1 and T3 on the 18th day; however, T2 remained acceptable till the 21st day, thus showing the promising effect of lemon juice on the quality of trout fillet and thereby increasing the shelf-life of the product by nine days.<strong></strong></p>

Reaction kinetics and mechanism of UVC-LED265–285nm and UVC-LED265–285nm/hydrogen peroxide toward foodborne pathogenic Listeria monocytogenes cells and its chromosomally encoded virulent hly genes

To investigate the principle-based inactivation kinetics and mechanisms of the foodborne pathogen Listeria monocytogenes (Lm), along with its representative virulence gene (hly) encoded in both intracellular and extracellular genomic DNA, we applied disinfection treatments using UVC-LED265–285nm and UVC-LED265–285nm combined with hydrogen peroxide (10 mg/L). These treatments were conducted under controlled model reaction matrices (phosphate-buffered solutions at pH 6.2 and 7.9) and/or actual agricultural water, depending on filtration pre-treatment. Comprehensive analytical methods, such as plate count, flow cytometry, and quantitative real-time PCR, were adopted for the qualitative/quantitative determination of bacterial or gene inactivation parameters. According to the experimentally determined fluence-based first-order rate constants (kUVC-LED and kUVC-LED/H2O2), the k value of Lm viability and hly genes was 1.14–2.19 cm2/mJ and 2.18 × 10−2–2.42 × 10−1 cm2/mJ, respectively. Damage to the longer amplicon or the extracellular form of the hly gene was higher than that to the shorter amplicon or the intracellular form by a factor of 2∼10 fold. Increasing pH in reaction matrices were marginally affected to the rates of inactivation kinetics. Dose-dependent inactivation levels tested in agriculture water matrices were comparable with the kinetics from the PB solutions of both UVC-LED265–285nm and UVC-LED265–285nm/hydrogen peroxide owing to OH radical scavenging by the water matrix components. These results will be valuable for optimizing UVC-LED and UVC-LED-based advanced oxidation process disinfection systems, specifically tailored to the unique challenges of bacterial or gene inactivation in the (waste)water at food processing and agricultural sectors.

A Rapid Total Bacterial Count Method for Food Samples using Syringe Filters and Lectin-Conjugated Semiconductor Nanorods.

Total bacterial count in food is one of important food safety criteria. The current plate count method (Heterotrophic Plate Count) for food analysis requires microbiology lab facilities and at least 2 days turnover time. We developed a rapid fluorescence-based total bacterial count method that utilises semiconductor nanorods (SNRs) conjugated with a lectin Griffonia simplicifolia II (GSII-SNRs) to stain bacterial cells captured on syringe filters, via the common N-acetylglucosamine molecules on bacterial cell wall. This "Filter-and-Stain" detection method has a rapid turnover time of 20 min. The fluorescence emission can be seen under UV light with minimum interference from food sample background. The fluorescence intensity quantified through image analysis is proportional to the bacterial concentration with a limit of detection of 1000 CFU/mL, for total bacterial count assessment in food safety. Moreover, the GSII-SNRs do not bind to heat inactivated bacterial cells, and thus can differentiate live and dead bacteria. Our method has been validated with representative food (coffee powder, raw spinach leaves, and ready-to-eat tomato salsa) to demonstrate its high potential for on-site food safety assessment, especially in places with no immediate access to microbiology labs.

Antibacterial activity of copper-coated carbon nanotubes synthesized by plasma-enhanced chemical vapor deposition against Escherichia coli and Staphylococcus aureus

The increase of antibiotic-resistant strains has necessitated the generation of antibacterial agents that do not induce microbial resistance. The present study was conducted to evaluate the antibacterial effect of copper-coated carbon nanotubes (Cu/CNTs) synthesized by plasma-enhanced chemical vapor deposition (PECVD) on two strains of gram positive (Staphylococcus aureus) and gram negative (Escherichia coli) bacteria. First, the PECVD method was used to deposit carbon nanotubes (CNTs) on high-resistivity silicon wafers previously decorated with nickel catalyst by an electron beam gun. These nanotubes were then coated with copper thin films (Cu, 0– 60 nm) in a vacuum evaporator using the Direct Current (DC) Magnetron Sputtering method. The morphology of PECVD-grown Cu/CNTs was investigated by scanning electron microscope (SEM) and transmission electron microscope (TEM). The antibacterial properties of as-synthesized Cu/CNTs against Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus) were determined using Standard Plate Count (SPC). The results showed that increasing the coating thickness of Cu/CNTs had intensified their antibacterial activity. The SEM and TEM images confirmed the morphological modification of the samples after coating with copper.

Optimization and Evaluation of Column Efficiency in RP-HPLC Method for Pharmaceutical and Forensic Drug Analysis

Reverse Phase High Performance Liquid Chromatography (RP-HPLC) is an efficient and reliable technique employed in pharmaceutical and forensic analysis. The assay determination in pharmaceutical and certain molecular detection is performed using this technique. Performance of chromatographic columns play a central role in development of more efficient separation methods. It is one of the main component of system suitability testing in a chromatographic system. The column efficiency can be assessed by using various traditional methods and reproducible results can be evaluated using liquid chromatography We studied the column efficiency using RP-HPLC technique for pharmaceutical drug product Aceclofenac in a validated method. Two mobile phases combinations Acetonitrile: Methanol (80:20 v/v) and Acetonitrile: Methanol: Ammonia (225:50:1 v/v) were compared on C-8 Lichrospher RP-HPLC column for Aceclofenac and three tablet samples (30 ppm). The height equivalent to theoretical plate (HETP) referred as direct measure of column efficiency produced efficient results (530-545 and 190-230) for respective mobile phases. The lower HEPT is an indication of efficient elution in second mobile phase. The change in polarity as per pKa of the analyte may enhance elution and resolution. helpful in method development for pharmaceutical and forensic drug analysis using liquid chromatography.

Analytical quality by design (AQbD) based optimization of RP-UPLC method for determination of nivolumab and relatlimab in bulk and pharmaceutical dosage forms

BackgroundThe Analytical Quality by Design (AQbD) methodology extends the application of Quality by Design (QbD) principles to the management of the analytical procedure life cycle, encompassing method creation, optimization, validation, and continuous improvement. AQbD assists in creating analytical procedures that are robust, reliable, precise, and cost-efficient. Opdualag™ is a combination of Nivolumab and Relatlimab, which are antibodies that block programmed death receptor-1 (PD-1) and lymphocyte-activation gene 3 (LAG-3) receptors, used to treat advanced melanoma. This work aims to develop and validate a reversed-phase ultra-performance liquid chromatography (RP-UPLC) method using AQbD principles to determine NLB and RTB in pharmaceutical products.ResultsA central composite design (CCD) comprising three factors arranged in five distinct levels was implemented via Design-expert® software to optimize the chromatographic conditions. A mathematical model was constructed and the effects of three independent factors namely flow rate (X1), percentage of methanol in the mobile phase (X2), and temperature (X3) on responses including retention time (Y1–2), resolution factor (Y3), theoretical plates (Y4–5), and tailing factor (Y6–7) were investigated. The software determined the optimal chromatographic conditions for the separation of NLB and RTB, which were as follows: 32.80% methanol in the mobile phase, 0.272 mL/min flow rate, 29.42 °C column temperature, and 260 nm UV detection. The retention time for NLB and RTB were 1.46 and 1.88 min, respectively. The method exhibited linearity across the concentration ranges of 4–24 µg/mL for RTB and 12–72 µg/mL for NLB. The limits of detection (LOD) and limit of quantification (LOQ) for NLB and RTB, respectively, were 0.89 µg/mL, 2.69 µg/mL and 0.15 µg/mL and 0.46 µg/mL. The percentage relative standard deviation (%RSD) of intraday and interday precision for NLB and RTB was below 2. The recovery percentages for NLB and RTB were determined to be 99.57–100.43% and 99.59–100.61%, respectively. Both drugs were found to be susceptible to oxidative and photolytic degradation in forced degradation studies.ConclusionsEmploying the AQbD-based methodology, a straightforward, fast, accurate, precise, specific, and stability-indicating RP-UPLC method has been established for the quantitative analysis of NLB and its RTB in pharmaceutical formulations.

Systematic Evaluation of Biotic and Abiotic Factors in Antifungal Microorganism Screening.

Microorganisms have significant potential to control fungal contamination in various foods. However, the identification of strains that exhibit robust antifungal activity poses challenges due to highly context-dependent responses. Therefore, to fully exploit the potential of isolates as antifungal agents, it is crucial to systematically evaluate them in a variety of biotic and abiotic contexts. Here, we present an adaptable and scalable method using a robotic platform to study the properties of 1022 isolates obtained from maple sap. We tested the antifungal activity of isolates alone or in pairs on M17 + lactose (LM17), plate count agar (PCA), and sucrose-allantoin (SALN) culture media against Kluyveromyces lactis, Candida boidinii, and Saccharomyces cerevisiae. Microorganisms exhibited less often antifungal activity on SALN and PCA than LM17, suggesting that the latter is a better screening medium. We also analyzed the results of ecological interactions between pairs. Isolates that showed consistent competitive behaviors were more likely to show antifungal activity than expected by chance. However, co-culture rarely improved antifungal activity. In fact, an interaction-mediated suppression of activity was more prevalent in our dataset. These findings highlight the importance of incorporating both biotic and abiotic factors into systematic screening designs for the bioprospection of microorganisms with environmentally robust antifungal activity.

Bacteriological quality and physicochemical analysis of the Kalte River at Wolaita Sodo Town, southern Ethiopia

ObjectiveThe current research aimed to investigate the physicochemical and bacteriological quality status of the Kalte River in Wolaita Sodo Town, southern Ethiopia.MethodsA total of 42 water samples were collected using sterile glass bottles from three different river sites: Damota (upstream), Kera (midstream), and Gututo (downstream). All the water samples were examined for the presence of heterotrophic bacteria, total coliform and fecal coliform using direct plate count method and membrane filtration method. Standard methods suggested by American water works association were used to analysis the physicochemical parameters of the water samples.ResultsThe results revealed that the total heterotrophic bacteria, total coliform, and fecal coliform count ranged from 8.9 to 12.6 × 104 cfu/ml, 7.5–11.3 × 102 cfu/ml and 5.7–9.7 × 104 cfu/ml, respectively. The bacterial count results indicated that the river water crossed the WHO-recommended limit of potable water. Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus, Salmonella, and Shigella species were the common bacterial pathogens isolated from river water samples. The results of the physicochemical analysis revealed that some of the parameters Biological Oxygen Demand (BOD), Chemical Oxygen Demand (COD), and turbidity exceeded the maximum permissible limits of WHO and other parameters were below the WHO permissible limits.ConclusionTherefore, the presence of bacterial pathogens, fecal coliform indicators, and some physicochemical parameters of the Kalte River exceeding the recommended limits may expose users of the river water to the risk of infection.

Comparison of the adsorption dynamics of leucyl-leucine enantiomers and glycyl-glycine on Chirobiotic R and Chirobiotic V columns

The adsorption dynamics of the LL- and DD-enantiomers of Leu-Leu and Gly-Gly on a Chirobiotic V column packed with a CSP bearing glycopeptide antibiotic vancomycin was studied and compared with the adsorption dynamics of the same dipeptides on a Chirobiotic R column packed with a CSP with bonded antibiotic ristocetin A. The column efficiencies were essentially different. The heights equivalent to a theoretical plate (HETP) on Chirobiotic R were 2-4 times larger than on Chirobiotic V, and the shape of van Deemter plots, strongly convex-upwards on the former column, demonstrated minor (Leu-Leu) or lacking (Gly-Gly) convexity on the latter column. This difference is attributed to differences in the binding kinetics of dipeptides to the antibiotics, fast for vancomycin and slow for ristocetin A. Since the kinetic C term of the van Deemter equation cannot explain such a large discrepancy in HETP for the same analyte on two columns, and since the A and B terms for the Chirobiotic R column were essentially larger than for the Chirobiotic V column, it is suggested that binding kinetics influences eddy and longitudinal diffusion processes associated with those terms. It is also hypothesized that unusually high values of van Deemter B coefficients occasionally found in chiral chromatography are not experimental artifacts but the manifestation of coupling the effects of slow adsorption kinetics and longitudinal diffusion.

Abyss Aerosols: Drop Production from Underwater Bubble Collisions.

Over the past century, drops production mechanisms from bubble bursting have been extensively studied. They include the centrifugal fragmentation of liquid ligaments from the bubble cap during film rupture, the flapping of the cap film, and the disintegration of Worthington jets after cavity collapse. We show here that a dominant fraction of previously identified as "surface bubble bursting" submicron drops are, in fact, generated underwater, in the abyss, inside the bubbles themselves before they have reached the surface. Several experimental evidences demonstrate that these drops originate from the flapping instability of the film squeezed between underwater colliding bubbles. This finding, emphasizing the eminent role of bubble-bubble collisions, alters fundamentally our understanding of fine aerosol production and opens a novel perspective for transfers across water-air interfaces.

The regressive surface of marine erosion generated by tides: A case study from a Pleistocene tidal sand ridge sequence, Calabria, Southern Italy

AbstractThe regressive surface of marine erosion is a key stratigraphic discontinuity used to identify episodes of forced regression in marine strata. Typically, it marks the base of shallow‐marine (e.g. shoreface and deltaic) deposits eroding over relatively deeper‐water (e.g. shelf and prodelta) lithofacies. While well‐documented in marginal‐marine areas, its occurrence in offshore or strait settings dominated by tidal currents is less understood. This study investigates lower Pleistocene outcrops in the Plio‐Quaternary Siderno Basin, Calabria, southern Italy, where tidal sand ridges developed in a Mediterranean strait. High‐resolution drone images reveal a basinward‐dipping basal surface marking the onset of tidally dominated sedimentation. This discontinuity separates underlying shelf fines from overlying cross‐stratified, tidal bioclastic/siliciclastic arenites, indicating a prolonged period of marine regression in a strait setting. The stratal architecture of the ridges shows cross‐strata aggradation in up‐dip sections, transitioning down‐dip into balanced aggrading/prograding strata, and further basinward into markedly prograding deposits. These features are interpreted to reflect an initial phase of normal regression, evolving into forced regression. This latter stage is characterised by a progressive deepening of the basal discontinuity, causing more erosional effects on the underlying beds, with a vertical basinward fall of about 60 m over 2 km. Internal foreset geometry (two‐dimensional vs. three‐dimensional cross strata) and their vertical and lateral repetition indicate stages of equilibrium and disequilibrium for tidal bedforms, reflecting varying current speeds and water depth changes. The regressive surface of marine erosion here is formed by tidal currents, rather than waves, suggesting a new type of sequence stratigraphic discontinuity associated with tide‐dominated settings.

Determination of microbial contamination in raw milk, processed milk and yoghurt consumed in Mbarara city, western part of Uganda

he microbial composition of milk serves as a key indicator of its quality. While its nutritional value is significant, the inherent nature of milk also makes it an ideal environment for the proliferation of microorganisms, some of which lead to human illnesses, while others contribute to the spoilage of milk, making it unsafe for consumption. This research therefore aimed to assess the bacterial contamination content in raw milk, UHT and yoghurt, a total of 36 samples were gathered from various retailers, markets and supermarkets across Mbarara city. Contaminated milk and its products are accountable for human dairy related illnesses. This cross-sectional study was conducted to assess micro bacterial contamination and the presence of selected milk-borne zoonotic pathogens. The study involved 36 samples of milk and milk products mainly raw milk, UHT, or processed milk and yoghurt. Laboratory analysis conducted included Total Plate Count (TPC), Yeasts and molds (YM), staphylococcus, salmonella and coliform, as well as detection of Escherichia coli (E coli), biochemical tests including gram staining were employed to isolate and identify bacteria in these samples. The findings indicated the presence of these types of bacteria in raw milk, Staphylococcus spp (25%), Salmonella spp (33.3%), YM (41.6%), TPC (50%), coliforms (33.3%) and E.coli (25%), for UHT milk the percentage was Staphylococcus spp (0%), Salmonella spp (16.6%), YM (8.3%), TPC(16.6%), coliforms (16.6%) and E.coli (8.3%), finally for yoghurt the results were Staphylococcus spp (8.3%), Salmonella spp (8.3%), YM (16.6%), TPC (25%), coliforms (16.6%) and E.coli (0%). In conclusion, the detection of microbial contamination in raw milk and milk products suggests inadequate sanitary practices and poor storage practices. Products that are contaminated by these pathogenic organisms when consumed may result in food poisoning and a proper awareness among the stakeholders and consumers regarding possible outcomes of consuming contaminated food items is necessary. keywords: Milk, Yoghurt, Food poisoning, Microorganisms, Contamination

Effect of Calcium Chloride and Trisodium Phosphate Fortification on Low Fat Buffalo Milk Cheeses

Cheese is a dairy product that is highly preferred by consumers. Cheese is a delectable and nutritious food item. Enhancing the quality of cheese necessitates innovation in cheese processing. The objective of the study was to determine the impact of calcium chloride and trisodium phosphate on the physical, chemical, microbiological, and rheological characteristics (namely firmness) of low-fat buffalo milk cheeses. This study had a fully randomized design, consisting of nine treatments and three replications. The cottage cheese, mozzarella, and cheddar were treated with varying quantities of calcium chloride and trisodium phosphate (10, 20, and 30 mM) and then stored for a period of 30 days. The cheeses supplemented with salt exhibited a noteworthy (p≤0.05) rise in pH, total nitrogen (TN), non-casein nitrogen (NCN), and non-protein nitrogen (NPN) for nearly all treatments. However, a subsequent decline was noted after storage. Similarly, the hardness (N) significantly improved (from 330.33 to 454) among treatments and reduced (from 427 to 276.33) after 30 days of storage, with a p-value of ≤0.05. In addition, the total plate count (TPC) and total viable count (TVC) showed an upward trend during the ripening phase. In conclusion, it was observed that the physicochemical, rheological, and microbiological quality characteristics of cheeses can be effectively regulated with appropriate mineral fortification.

The optimization of the MgO/MgCO3 decarbonation process and machine learning-based improved reactor design approach

MgO/MgCO3 reaction system is considered as a promising candidate of thermochemical heat storage. Most relevant studies focus on the improving the material chemical reaction performance. The reaction process inside the reactor has been less studied. In this study, a comprehensive multi-physics model is developed to analyze the decarbonization process of the MgO/MgCO3 reaction system. Impacts of various factors on the reaction process, including the injected energy flux density, reactor height and configuration of the thermal conductive plate (represented by thermal conductive area ratio) were analyzed. The heat transfer process is identified as the primary hindrance. By increasing the thermal conductive area ratio from 0.085 to 1.16, overall reaction time is decreased by 77 % and temperature difference from the top to bottom is decreased by 86 K. Additionally, a prediction model is developed using machine learning method and the prediction error is less than 5 %. Based on the predictive model, a design guideline was further developed so that various critical factors in reactor design could be explored and optimal choices could be obtained without consuming excessive computational resources. The identified influence laws of key factors and the proposed machine learning-based reactor design guideline may provide valuable insights for future thermochemical reactor designs.

Risk of Illness with Salmonella Spp. and Antibiotic-Resistant Salmonella sp. due to Consumption of Lettuce Irrigated with Water from La Ramada Irrigation District.

Despite heavy contamination of the Bogotá River with domestic and industrial waste, it remains vital for various purposes, including agricultural use at La Ramada Irrigation District. There are important concerns regarding pathogen concentrations in irrigation water at La Ramada, including the presence of antibiotic-resistant Salmonella spp. This study aimed to estimate the risk of Salmonella-related illness from consuming lettuce irrigated with Bogotá River water at La Ramada. We collected lettuce samples from 4 different sites, all irrigated with water from La Ramada. The methodology involved a process to detach Salmonella spp. from lettuce leaves, quantification through plate counts on SS agar, and establishment of antibiotic-resistant bacteria concentrations through growth on media supplemented with ampicillin or ciprofloxacin. The results showed concentrations of Salmonella spp. of 103.59,102.66, and 104.56 CFU/g lettuce at sites 1, 2, and 3, respectively, and ampicillin-resistant Salmonella spp. of 101.93, 101.31, and 102.07 CFU/g lettuce at sites 1, 2, and 3, respectively. No colonies were obtained from lettuce samples collected from site 4. Notably, we detected no isolates resistant to ciprofloxacin at any of the sites. Salmonella spp. concentrations varied greatly among sampling sites. Salmonella spp. concentrations were used to predict the daily probability of illness, with a probability of 0.59 (0.33 to 0.78, CI 95%) for Salmonella spp. and 0.3 (0.03 to 0.53, CI 95%) for ampicillin-resistant Salmonella spp.

Жевательный мармелад с желатином из кожи скумбрии (Scomberomorus commersonii)

Jelly candies are colorful, delicious, and loved by children. Mackerel skin gelatin has a good nutritional potential to increase the protein content in jelly candy. The present study tested consumer acceptance, proximate value, and quality of gelatin jelly candy fortified with eight different natural flavorings: honey, date juice, olive oil, soy milk, goat’s milk, grape juice, avocado, and pumpkin. Gelatin was extracted from mackerel (Scomberomorus commersonii) skin. The quality assessment involved tests on the water, ash, fat, and protein contents, as well as bacterial contamination. The sensory evaluation involved a hedonic test with 10 panelists, who found all samples acceptable in appearance, smell, flavor, and texture. The average score for each criterium was 7.00 out of 9.00. The sample with soy milk proved to have the most optimal formulation: water (9.76 ± 0.70%), ash (0.21 ± 0.02%), protein (16.20 ± 0.37%), fat (2.32 ± 0.50%), carbohydrate (51.61 ± 0.80%), reducing sugar (0.14 ± 0.01%). All samples were free from Salmonella sp. and Escherichia coli, with a total plate count of 1×102 colonies per 1 g. The jelly candy with mackerel skin gelatin was high in protein, had a favorable sensory profile, and met the Indonesia National Standard for this type of food products.

Viability-PCR for the selective detection of Lactobacillus acidophilus and Bifidobacterium bifidum in live bacteria-containing products.

To exert their beneficial effects, microorganisms used in live bacteria-containing products must be viable and present in certain amounts. In this study, we developed a viability assay based on quantitative PCR coupled with propidium monoazide for the identification and enumeration of viable Lactobacillus acidophilus and Bifidobacterium bifidum. In order to optimize the protocol, the thermal inactivation conditions for the two target microorganisms and the PMA concentration inhibiting DNA amplification from the dead cells while allowing it from the live cells were first determined. The viability-PCR protocol was then applied to analyze a commercial product containing the two microorganisms. The quantities of both microorganisms determined using viability-PCR in the tested product were significantly higher than those obtained using the standard plate count, suggesting the presence of bacteria in a viable but non-culturable physiological state. Moreover, lower amounts of the two microorganisms were detected using viability-PCR compared to those achieved using quantitative PCR, possibly because of the presence of dead cells in the samples. Our results suggest that the viability-PCR method proposed here is a suitable alternative for rapid and accurate quantification and assessment of the viability of L. acidophilus and B. bifidum and could be easily adopted in the quality control screening of live bacteria-containing products.

Development of Micronutrient Enriched Composite Flour with Selected Grains, Pulses, and Herbs

Most of the non-communicable diseases are directly related to the consumption of purified wheat flour. Therefore, composite flour mixtures can be introduced as a remedy. This study aimed to formulate a composite flour mixture comprising rice (Oryza sativa, variety Bg352), cowpea (Vigna unguiculata), horse gram (Macrotyloma uniflorum), black cumin (Nigella sativa), and ash plantain (Musa paradisiaca) pseudo stem. All the raw materials were cleaned and transformed into flour forms, and eight different composite flour mixtures were prepared according to Taguchi’s L8 orthogonal design. Eight samples of String hoppers, hoppers and pittu were prepared with eight different formulations. The sensory properties of prepared samples were evaluated using the five-point hedonic scale with thirty semi-trained panelists. The proximate composition, mineral profile, total phenolic content and antioxidant activity of the selected formulae were determined using standard analytical techniques. The colour, swelling index, initial water absorption capacity and bulk density of the final formulae were also evaluated. The highest rank for all the tested sensory attributes was obtained by the formula consisting of 82.93% O. sativa, 10.73% V. unguiculata, 3.90% M. paradisiaca pseudo stem, 1.95% M. uniflorum, and 4.88% N. sativa flour. The proximate results revealed that the sample with highest overall acceptability contains moisture (9.83%), ash (1.25%), total fat (1.28%), crude protein (10.55%), crude fiber (2.40%) and carbohydrate (70.25%). The results of the mineral profile of the sample with the highest overall acceptability for all sensory attributes revealed that sodium (1879.85 ppm), potassium (1276.20 ppm), calcium (2911.67 ppm), magnesium (8923.68 ppm), zinc (2.57 ppm), manganese(0.32 ppm), and iron (2.19 ppm). DPPH radical scavenging activity (0.0688 mg mL-1) and gallic acid equivalent phenolic content (37.02 μg/mL) of the composite flour mixture were analyzed. The initial water absorption capacity (150.83), oil absorption capacity (1.99 g/g), swelling index (4.99 mL/g), bulk density (0.50 g/ mL), and color (L*87.03, a*0.8, b*7.9, h 84.27) were recorded. The total plate count, yeast & mold count, coliform count, peroxide value and moisture content confirmed the product's safe consumption for two months. The developed composite flour mixture meets micronutrient requirements, and it can be used as a substitute for purified wheat flour for making string hoppers, hoppers, roti and pittu.

Dual Contributions of Analyte Adsorption and Electroosmotic Inhomogeneity to Separation Efficiency in Capillary Electrophoresis of Proteins.

Improving separation efficiency in capillary electrophoresis (CE) requires systematic study of the influence of the electric field (or solute linear velocity) on plate height for a better understanding of the critical parameters controlling peak broadening. Even for poly(diallyldimethylammonium chloride) (PDADMAC)/poly(sodium styrenesulfonate) (PSS) successive multiple ionic-polymer layer (SMIL) coatings, which lead to efficient and reproducible separations of proteins, plate height increases with migration velocity, limiting the use of high electric fields in CE. Solute adsorption onto the capillary wall was generally considered as the main source of peak dispersion, explaining this plate height increase. However, experiments done with Taylor dispersion analysis and CE in the same conditions indicate that other phenomena may come into play. Protein adsorption with slow kinetics and few adsorption sites was established as a source of peak broadening for specific proteins. Surface charge inhomogeneity was also identified as a contribution to plate height due to local electroosmotic fluctuations. A model was proposed and applied to partial PDADMAC/poly(ethylene oxide) capillary coatings as well as PDADMAC/PSS SMIL coatings. Atomic force microscopy with topography and recognition imaging enabled the determination of roughness and charge distribution of the PDADMAC/PSS SMIL surface.

Development of semi-dried goat meat jerky using tenderizers considering the preferences of the elderly.

Elderly people avoid eating red meat and dried meat product due to its texture and stiffness; they deprive them of rich sources of nutrients. In addition, food-related diseases are exponentially increasing due to using synthetic additives in food products. Therefore, this research aimed to develop semi-dried goat meat jerky considering geriatric preferences by using natural tenderizers and nitrate. Four treatments were formulated negative control (NC [synthetic nitrite without tenderizers]), positive control (PC [Swiss chard without tenderizers]), T1 (Swiss chard with pineapple powder), and T2 (Swiss chard with pineapple and tomato powder). T1 and T2 had higher processing yield, and rehydration capacity compared with NC and PC. The fat content of T1 and T2 was lower than the control groups. Moisture was significantly higher in T1, NC, and T2 than in PC (p < 0.05). T2 showed the lowest water activity (0.87), lowest shear force (4.82 kgf), and lowest total plate count (TPC). The lowest pH and thiobarbituric acid reactive substances (TBARS) were observed in T1 and T2. T1 showed the lowest lightness and the maximum redness (p < 0.05) while PC showed the lowest yellowness. During the storage period, moisture and pH decreased, and TPC and TBARS significantly increased whereas water activity is stable regardless of the treatment. The results of the myofibrillar fragmentation index (MFI) and sodium dodecyl sulfate-polyacrylamide gel revealed that T1 and T2 more effectively converted protein to polypeptides. In addition, tenderizers positively affected thrombogenicity, atherogenicity, and hypocholesterolemic/hypercholesterolemic indices. T2 observed the highest overall sensory acceptance by reducing goaty flavor. Overall, jerky treated with tenderizers is easily chewable and digestible for the elderly due to its tenderness and essential fatty acids that would be senior-friendly food.