Ingredients In Formulations Research Articles

Evaluation of Physical Attributes and Efficacy of Lip Balm Formulated with Okra Fruit Extract (Abelmoschus esculentus (L.) Moench)

The okra fruit (Abelmoschus esculentus (L.) Moench) is renowned for its significant antioxidant properties, attributed to its rich content of bioactive compounds. Despite its high antioxidant activity, which has been extensively documented, its potential as a component in cosmetic formulations particularly lip balm preparation remains underutilized. This study seeks to address this gap by incorporating okra fruit extract into lip balm formulations and evaluating the resultant physical and functional attributes. Lip balm formulations were developed with three varying concentrations of okra fruit extract: F1 (1%), F2 (3%), and F3 (5%). A series of comprehensive evaluations were conducted to assess the physical stability and performance of the lip balms, including organoleptic properties, homogeneity, pH, melting point, spreadability, and overall stability. Stability was monitored over a 28-day period at room temperature to simulate typical storage conditions. The antioxidant efficacy of the okra extract was quantified using the DPPH (1,1-diphenyl-2-picrylhydrazyl) assay, which yielded an IC50 value of 10.06 ppm, reflecting its potent free radical scavenging capacity. The lip balm formulations exhibited a distinct okra aroma, smooth texture, and uniform color variations ranging from light brown (F1), brown (F2), to dark brown (F3). pH values ranged from 5.40 to 5.81, and melting points were between 49.6°C and 52.9°C, all within the acceptable range as per SNI 16-4769-1998 standards. ANOVA statistical analysis revealed no significant changes (p > 0.05) in melting point and spreadability over time. However, significant differences (p < 0.05) were noted in pH values, with further analysis indicating that formulations F2 and F3 differed significantly from F1 (p < 0.05). These results demonstrate that okra fruit extract not only enhances the antioxidant properties of lip balm but also maintains its stability and functionality, supporting its potential as a valuable ingredient in cosmetic formulations.

Penentuan Kadar Flavonoid dan Kandungan Fitokimia Ekstrak Kulit Bawang Merah (Allium cepa L) dengan Berbantukan Microwave sebagai Potensi Bahan Aktif Tabir Surya

The skin serves as a protective barrier against dust and ultraviolet (UV) radiation. Excessive UV exposure is associated with accelerated skin aging, erythema, hyperpigmentation, and carcinogenesis. This study aimed to quantify flavonoid concentrations and characterize phytochemical constituents in shallot skin extracts for their potential as active ingredients in sunscreen formulations. Shallot skin was subjected to microwave assisted extraction using 70% ethanol as the solvent. Phytochemical screening revealed the presence of flavonoids, tannins, saponins, and alkaloids in the extract. Flavonoid content was determined via UV-Vis spectrophotometry, yielding 36.33 mgQE/g. The high flavonoid concentration observed in shallot skin extract suggests its potential efficacy as an active ingredient in sunscreen formulations.

Preliminary Screening of Various Parameters for Design and Development of Kumaryasava Formulation.

Ayurveda is the most popular traditional system among these and this indigenous system originated from India. Kumaryasava (KS) is a very popular arista in our state, probably due to their taste, alcoholic content, medicinal uses and physiological importance. The quality assessment of ayurvedic formulation is of prime importance in justifying their acceptability when compared with the modern system of medicine. A study reported that the therapeutic efficacy of herbal formulation always depends on its method of preparation and hence, there is need to develop a formulation with statistical optimization. The constituents essential for preparation of KS involve dravya, dravadravya, sandhaneeya dravya, prakshepa Dravya and madhura dravya. The other ingredients in formulation were selected based on in silico molecular docking for the antioxidant and hepatoprotective properties. In this article attempt is made to describe the screening of Kumaryasava formulation for optimization of the concentration of sweetening agent, fermentation duration and fermentation temperature for alcohol generated and selection of various excipients that affect formulation efficacy. According to the preliminary screening study it was observed that the sugar concentration 35 to 40%, fermentation time 30 days for ghataki flowers and fermentation temperature 25℃ has reported considerably significant results for alcohol content analyzed by gas chromatography. The preliminary screening parameters of KS formulation will be applied effectively for the development of formulation with a statistical approach.

Comparative Evaluation of Antimicrobial Efficacy of Silver Nanoparticles Infused with Azadirachta indica Extract and Chlorhexidine Against Red-complex Pathogens.

The present study aimed to evaluate the antimicrobial efficacy of silver nanoparticles infused with Azadirachta indica extract and chlorhexidine against red-complex periopathogens. Neem leaf extraction was done followed by standardization to the synthesis of neem-infused silver nanoparticles and fractionation of compounds done by using thin layer chromatography to separate the mixture of neem leaf extract. Characterization of neem-infused silver nanoparticles was done by scanning electron microscopy and UV-Visible spectroscopy. The compound identified in neem-infused silver nanoparticles was gedunin which was confirmed by Fourier transform infrared spectroscopy and nuclear magnetic resonance spectroscopy. Determination of antibacterial activity done by disc diffusion, minimum inhibitory concentration (MIC), and minimum bactericidal concentration (MBC) methods. Group I-99% ethanolic extract, group II-neem-infused silver nanoparticles (NAgNPs), group III-chlorhexidine. The relative inhibitory zone value for Tannerella forsythia (180) in neem-infused silver nanoparticles (group II) was greater when compared with other periopathogens Porphyromonas gingivalis (133) and Treponema denticola (160) than 99% ethanolic extract (group I), chlorhexidine (group III). Neem-infused silver nanoparticles (group III) showed superior antimicrobial activity against T. forsythia (19.3 ± 31.1547) and T. denticola (18±0) when compared with P. gingivalis (17.6 ± 0.5774). On evaluating MIC and minimum bacterial concentrations, P. gingivalis is more resistant than other pathogens in neem-infused silver nanoparticles (group III). Neem-infused silver nanoparticles exhibited superior antibacterial activity as compared with gold-standard chlorhexidine against red-complex periodontal pathogens. For MIC and MBC all the three periopathogens were effective but P. gingivalis was more resistant. Antibiotics are effective against many drug-resistant bacteria. As a ready-made medicine, they can be used to treat many infections. Silver nanoparticles in drug delivery systems generally increase solubility, stability, and biodistribution, thereby increasing their effectiveness. Green synthesis using plant extracts as precursors to synthesize nanoparticles has proven to be environmentally non-hazardous combined with remarkably improved efficacy against bacterial and viral diseases. So neem-infused silver nanoparticles can be utilized as a drug delivery system. Hence, it can be used as a potential antibacterial ingredient in formulations for periodontal use like mouthwashes and gels for local drug delivery. How to cite this article: Krishnappan S, Ravindran S, Balu P, et al. Comparative Evaluation of Antimicrobial Efficacy of Silver Nanoparticles Infused with Azadirachta indica extract and Chlorhexidine Against Red-Complex Pathogens. J Contemp Dent Pract 2024;25(6):547-553.

Multifunctional properties of peptides derived from black cricket (Gryllus assimilis) and effects of in vitro digestion simulation on their bioactivities

Insects are a rich source of proteins and are produced in systems that have lower environmental impact. As an alternative protein source, they can be consumed directly or used as an ingredient in other formulations. Recently, there has been growing interest in utilizing insect proteins as a substrate to obtain bioactive peptides as well as in investigating the maintenance of their biological properties under physiological conditions. This study aimed to evaluate the impact of simulated digestion on the bioactive properties of protein hydrolysates from black crickets (Gryllus assimilis). Following simulated digestion of the hydrolysate obtained through the application of Flavourzyme, the scavenging activities of ABTS and DPPH radicals, and ferric reducing antioxidant power (FRAP) increased by approximately 17 %, 246 %, and 173 %, respectively. For the hydrolysate obtained using the binary combination of Flavourzyme/Neutrase, the inhibitory activities of α-amylase and α-glucosidase after digestion were 47.87 % and 12.73 %, respectively, not significantly (p > 0.05) different from non-digested hydrolysates. The angiotensin-converting enzyme (ACE) inhibitory activity of the sample hydrolyzed with Flavourzyme/Alcalase proteases was 42.22 %, but this property was completely lost after in vitro digestion. Untargeted proteomic analysis allowed the identification of 22 peptides in the <3 kDa fraction of the digested black cricket protein. The LPPLP sequence was considered potentially bioactive for all activities tested in silico.

Mitigating type 2 diabetes: Scientific validation of Biophytum sensitivum (L.) DC. and Mimosa pudica L. as substitutes for Cassia mimosoides L. in ayurvedic medicine

The Ayurvedic concept of 'pratinidhi dravya' (substitute drugs) offers a systematic approach to replaces scarce ingredients in traditional formulations with botanically or pharmacologically similar alternatives. This practice aims to maintain therapeutic efficacy and safety while preventing adulteration. However, scientific validation of these substitutes is essential. This study investigates the substitution of the rare species Cassia mimosoides L. (CM) with two more readily available species recommended in Ayurveda: Biophytum sensitivum (L.) DC. (BS) and Mimosa pudica L. (MP). The research focuses on their potential use in the popular antidiabetic Ayurvedic medicine Katakakhadiradi Kashayam, specifically examining their antioxidant and antidiabetic properties. Our findings revealed that the substituted species, BS and MP, exhibit a remarkable richness in phenolic and flavonoid content compared to the species CM, indicating their potent antioxidant capabilities (IC50 values: CM: 19.55 μg/ml, BS: 60.38 μg/ml, MP: 39.49 μg/ml). LC-MS/MS profiling and quantification indicate a significant amount of different pharmacologically active polyphenols in the three species. Among the identified compounds, orientin (CM-EA: 44.362 mg/kg, BS-EA: 20.528 mg/kg, MP-EA: 34.094 mg/kg) and isoorientin (CM-EA: 85.022 mg/kg, BS-EA: 25.168 mg/kg, MP-EA: 45.035 mg/kg) were the major compounds present in substantial quantity in all three species. Additionally, shikimic acid and chlorogenic acid were present in higher concentrations in the BS-EA and MP-EA extracts. Furthermore, these species demonstrated significant activity against α-glucosidase in various solvent extracts, with IC50 values of 16.44 μg/ml for CM, 56.65 μg/ml for MP, and 69.25 μg/ml for BS, suggesting their promising role in managing diabetes mellitus. These findings support the efficacy of BS and MP as substitutes for CM in managing diabetes and oxidative stress, emphasizing the importance of scientific validation in herbal medicine substitution and adulteration prevention.

Design Optimization of a Novel Catalytic Approach for Transglucosylated Isomaltooligosaccharides into Dietary Polyols Structures by Leuconostoc mesenteroides Dextransucrase.

Polyols, or sugar alcohols, are widely used in the industry as sweeteners and food formulation ingredients, aiming to combat the incidence of diet-related Non-Communicable Diseases. Given the attractive use of Generally Regarded As Safe (GRAS) enzymes in both academia and industry, this study reports on an optimized process to achieve polyols transglucosylation using a dextransucrase enzyme derived from Leuconostoc mesenteroides. These enzyme modifications could lead to the creation of a new generation of glucosylated polyols with isomalto-oligosaccharides (IMOS) structures, potentially offering added functionalities such as prebiotic effects. These reactions were guided by a design of experiment framework, aimed at maximizing the yields of potential new sweeteners. Under the optimized conditions, dextransucrase first cleared the glycosidic bond of sucrose, releasing fructose with the formation of an enzyme-glucosyl covalent intermediate complex. Then, the acceptor substrate (i.e., polyols) is bound to the enzyme-glucosyl intermediate, resulting in the transfer of glucosyl unit to the tested polyols. Structural insights into the reaction products were obtained through nuclear maneic resonance (NMR) and matrix-assisted laser desorption/ionization time-of-flight (MALDI-TOF) analyses, which revealed the presence of linear α(1 → 6) glycosidic linkages attached to the polyols, yielding oligosaccharide structures containing from 4 to 10 glucose residues. These new polyols-based oligosaccharides hold promise as innovative prebiotic sweeteners, potentially offering valuable health benefits.

Separation of oil from rapeseed protein rich extracts by microfiltration using hydrophilic ceramic membranes

Rapeseed, containing up to 40 % protein along with a well-balanced profile of essential amino acids, stands out as a promising novel plant-based protein source. Yet, protein extraction faces challenges, due to adverse effects of oil extraction on protein properties and down-stream processing. In this work was explored the potential of using hydrophilic silicon carbide ceramic (SiC) membranes to separate oil from a protein rich extract and produce permeates rich in protein and retentates containing oleosomes. Various solvents including water, sodium chloride, alkaline (pH 8.5) and a complex alkaline salt solvent were used to obtain a variety of protein and oil extracts from the whole rapeseeds. The type of solvent significantly affected the composition and colloidal structure of the feed which has minor effect on the oil separation but significant effect on filtration performance and composition of the permeates and retentates obtained. The membrane filtration process achieved significant oil separation, with permeates exhibiting minimal oil content ranging from 0.1 to 1.3 % (w/w), for water and alkaline solvents respectively. Assessment of the filtration performance showed fluxes from 23 to 50 L·h−1·m−2 and final volume concentration ratios of 1.3, 1.4, 1.6 and 1.9 for salt, alkaline-salt, alkaline and water solvents. The retentate, composed of 11.8–19.8 % protein and 23.6–28.7 % w/w dry matter, is a relevant and innovative ingredient for plant food formulations. These findings show the potential of membrane filtration with SiC in enabling removal of oil and producing streams with potential for diverse applications in the food industry.

162 The role of functional amino acids in optimizing nutrition and health

Abstract The ability of a diet or an individual protein-containing ingredient to satisfy the indispensable amino acid (IAA) requirements of an individual is a reflection of protein quality. In human nutrition, the concept of PQ is well recognized and widely applied to facilitate guidance on the extensive range of food items we consume. In the pet food industry, the concept of PQ is gaining recognition as a way in which to identify ideal candidate ingredients for diet formulation and our laboratory has recently completed a large data base of PQ estimates of typical ingredients used in the pet food industry to compliment the emerging PQ ingredient data. Our laboratory has also used more advanced methodologies, specifically the IAAO technique, to measure the dietary Phe, Trp, Met, Thr, and Lys requirements for adult dogs of small, medium and large breed dogs. The role of AA beyond support of protein turnover (adults) or protein deposition (growth) is being explored, such as the role of certain AA in behavior, immune function and inflammation. For example, the ratio of tryptophan to the large neutral amino acids of 0.75:1.0 in contrast to 0.46:1.0 resulted in better indices of gut health and may reduce agonistic behaviors both of which are underpinned by improved serotonergic status. The role of the sulfur AA in the development of dilated cardiomyopathy further highlights the role of IAA as sources for secondary metabolites, such as taurine and glutathione in supporting animal health. Indeed, many AA are becoming referred to as functional AA and the requirement of these AA may differ in healthy and challenged animals and deserve attention in dog and cat nutrition as well. Overall, the pattern of AA that defines the requirement of healthy dogs and cats, may not be the pattern that would support the animal under challenging conditions. Research into supporting different physiological challenges and how these may affect amino acid requirements is warranted.

Evaluation of peel, flesh, and kernel of mango (Mangifera indica L.) for phytochemicals and application as functional ingredients in bakery formulation

Evaluation of peel, flesh, and kernel of mango (Mangifera indica L.) for phytochemicals and application as functional ingredients in bakery formulation

Improved antioxidant properties and sustainability of whole‐fruit yellow tomato puree

SummaryIn this study, a new process was proposed to make the yellow tomato puree more sustainable, avoiding any waste during production and including peels and seeds in it. In addition, as raw material tomatoes grown without irrigation and fertilisation procedures were used to increase the sustainability. With respect to a traditional puree, the whole‐fruit yellow tomato puree contained more β‐carotene and polyphenols, exhibiting greater antioxidant capacity, and showed greater consistency due to the high content of pectin in peels. Moreover, a higher content of glutamic acid, responsible for the umami taste, was detected particularly in products from GiaGiù ecotype. Sensory analysis assessed that whole‐fruit yellow tomato puree has good acceptability and consumers preferred it for the texture. In conclusion, the whole‐fruit yellow tomato puree is not only a sustainable product but can be also used as an excellent ingredient in food formulation with antioxidant properties.

Extracts from Wheat, Maize, and Sunflower Waste as Natural Raw Materials for Cosmetics: Value-Added Products Reaching Sustainability Goals.

Agricultural waste is underutilized, and sometimes burning them has a negative impact on the environment and human health. This research investigates the untapped potential of extracts from maize, wheat and sunflower waste as natural materials for cutaneous, specifically, cosmetic application. The possibility of incorporating lipid and ethanol extracts from wheat, maize, and sunflower into creams was investigated together with their potential contribution to the structural and functional properties of the topical formulations. Results of the physicochemical characterization show that investigated extracts can be successfully incorporated into creams with satisfactory stability. All extracts showed a desirable safety profile and good antimicrobial activity against various microorganisms. Lipid extracts have proven to be promising structural ingredients of the oil phase, contributing to the spreadability, occlusivity, and emollient effect. Ethanol extracts influenced washability and stickiness of the formulation and could be considered as prospective ingredients in self-preserving formulations. The extracts affected the sensory properties of the creams, mainly the smell and color. These results suggest that the extracts from wheat, maize, and sunflower waste could be used as multifunctional natural ingredients for cosmetic formulations which can replace less sustainable raw materials. This also represents a valorization of waste and is in line with broader sustainability goals.

Retention of Phytochemical Compounds and Antioxidative Activity in Traditional Baked Dish "proja" Made from Pigmented Maize.

Two genotypes of pigmented maize (black (BM) and red (RM)) were used as flour ingredients in several formulations of the traditional baked maize dish "proja". This study investigated the stability of phytochemical compounds and antioxidant activity in proja as affected by baking and different acidity degrees of dough formulations. Compared to RM proja, all BM proja formulations were significantly higher in antioxidant compounds and exhibited the highest inhibitory activity (73-85%) against DPPH. There was a strong significant correlation between DPPH inhibition and total phenolics (r2 = 0.95), flavonoids (r2 = 0.96), and anthocyanins (r2 = 0.97) in baked proja. After baking, 67-85% of total phenolics were retained. The fate of flavonoids and anthocyanins after baking was variable: from 70% degradation to liberation. Dough acidity significantly and positively affected the content of phenolics, flavonoids, and anthocyanins in BM proja (r2 = 0.70, 0.82, and 0.47, respectively). Baking increased antioxidant activity against DPPH, •OH, and O2•- radicals in proja, except for ≈10% decline of DPPH inhibition in BM proja. In RM proja, retention of inhibitory capacity against O2•- was highly correlated to flavonoid retention (r2 = 0.71). Using pigmented maize flour in proja baking resulted in proja with appreciable content of total phenolics, flavonoids, anthocyanins, and high antioxidant activity, confirming the significant improvement of the nutrient profile of this traditional food.

Effect of Partial Replacement of Wheat Flour by Flour from Extruded Sunflower Seed Kernels on Muffins Quality.

The use of new types of raw materials to improve the quality and nutritional value of products is an important trend in flour confectionery. Flour from extruded sunflower seed kernels (FESSK), the by-product of oil production, was used as a new ingredient in muffin formulation. Analysis of physicochemical and nutritional properties of muffins prepared with FESSK, which was added in the amounts of 5, 10, and 15% to the total weight of mixture of wheat and rye flours, as well as their sensory evaluation, wereperformed. According to the sensory evaluation, the muffins with FESSK had a pleasant, nutty and sunflower aroma, and the best results were shown by muffins with 10% of FESSK. Addition of FESSK, 10%, led to an increase of the content of protein by 24.7%, fat by 16.9%, fiber by 23.3%, ash by 16.9%, and a decrease of content of total carbohydrates by 5.2% and sugars by 16.2%. Enriched muffins had improved texture characteristics, particularly, smooth, crack-free surface, soft, and elastic crumb with well-developed porosity and small, evenly distributed, thin-walled pores. The FESSK could be recommended as an ingredient for improving the nutritional and technological properties of flour confectionery products.

Stem cells of Impatiens tinctoria A.Rich tuber and antioxidant activity of their extracts

The use of plant stem cell extracts as active ingredients in cosmetic formulations has gained popularity recently, highlighting the need to establish Impatiens tinctoria A. Rich in vitro cultures in order to prepare bioactive stem cell extracts. This study is aimed at establishing cell suspension culture and evaluates the antioxidant activity of the stem cell extract. In order to initiate callus and cell suspension cultures, tuber explants were inoculated onto Murashige and Skoog (MS) media containing 2,4-D (0.5–2 mg/L) and BAP (0–2 mg/L). Optimal hormone concentrations of 2 mg/L 2,4-D and 1.5 mg/L BAP were sufficient to produce callus. The obtained callus was utilized as the inoculum to start a cell suspension culture for the production of stem cell extracts. High biomass accumulation was obtained at 30 g/L sucrose concentration and 6g inoculum size. The stem cell extract had a total phenolic content of 4.6 µgGAE/mL and a flavonoid content of 190.96 µgQE/mL. DPPH scavenging activity of 95.82% and the IC50 value of 37.54 µg/mL was detected for the stem cell extract. The study indicated that the suspension cultures of I. tinctoria A. Rich have the potential to produce stem cell extracts with increased flavonoids content and antioxidant activity.

호랑가시나무 잎 추출물의 항염 및 항산화 활성 비교 분석

In this study, the anti-inflammatory, anti-oxidative activities and content of chlorogenic acid were compared for the 50%, 80% ethanol (EtOH) and hot water extracts of Ilex cornuta leaves collected from Jeju. The yield of each extract was 14.8% (50% EtOH), 15.2% (80% EtOH) and 15.6% (hot water), it was similar to each other. In anti-inflammatory tests using lipopolysaccharide (LPS)-induced RAW 264.7 macrophages, the 80% EtOH extract had superior effects in inhibiting the production of nitric oxide (NO) than 50% EtOH and hot water extracts. Upon the anti-oxidative experiments by DPPH radical, potent radical scavenging activity was observed in the 80% EtOH extract. In addition, the content of chlorogenic acid was determined by HPLC and the quantity was about 9.3 mg/g for the 80% EtOH extract, which was the highest among all of the extracts. Based on these results, it was suggested that the 80% EtOH extract of I. cornuta leaves could be potentially applicable as natural source for anti-inflammatory and anti-oxidative ingredients in cosmetic formulations.

Versatile Functions of Raw and Modified Lentils/Lentil Components in Food Applications: A Review

ABSTRACTLentil (Lens culinaris Medik.) and lentil components are cost‐effective, sustainable, eco‐friendly, nutritious, and vegan functional ingredients in food formulations. These versatile properties have recently increased the popularity of them among consumers and food manufacturers. Various emerging processing technologies, such as microwave (MW), infrared (IR), high pressure (HP), ultrasound (US), cold plasma (CP), ozone, ionizing irradiation, ultraviolet (UV)‐light, ultrafiltration (UF), and isoelectric precipitation (IEP), have been effectively applied to improve the functional properties of lentils and lentil components, thereby increasing their consumption and utility. This review article focuses on the nutritional, health‐promoting, and technological functions of raw and modified lentils/lentil components in food applications and the effects of emerging technologies on their functionality. Selecting appropriate, sustainable technology and determining optimized process conditions are crucial for producing functional, healthy food from modified lentils that display enhanced consumer acceptability. Recent research indicates that MW, IR, HP, US, MW‐IR, HP‐enzymolysis, UV‐US, and US‐γ‐irradiation technologies have substantial potential for modifying and enhancing the functionality of lentil and lentil components.

Current Trends in Food Processing By-Products as Sources of High Value-Added Compounds in Food Fortification.

Along the food production chain of animal, fish, and vegetable products, a huge amount of by-products are generated every year. Major nutritional, financial, and environmental advantages can be achieved by transforming them into functional ingredients for food formulation and fortification. In this review, we investigated various conventional and emerging treatments recently employed to obtain functional ingredients rich in proteins, fibers, and bioactive compounds from vegetables, fish, meat, and dairy by-products. The optimal enrichment level in food as well as the nutritional, techno-functional, and sensory properties of the final food were also discussed. Novel technologies such as ultrasounds, microwaves, and high pressure have been successfully adopted to enhance the extraction of target compounds. The functional ingredients, added both in liquid or powder form, were able to improve the nutritional quality and antioxidant potential of food, although high levels of fortification may cause undesired changes in texture and flavor. This review provides important considerations for further industrial scale-up.

The potential of soybean curd residue and water fraction of dragon fruit peel in wet noodles formulation

The potential of agro-industrial by-products in food products development have been reported for their nutritional composition. Soybean curd residue (okara flour - OF) and dragon fruit peels (DFP) have been known as a source of protein, fiber, and antioxidant compounds. Their potential in wet noodle formulation has never been investigated. The study aimed to investigate the potential of soybean curd residue, OF, and water fraction of DFP in wet noodles formulation. Four different levels of OF (0, 10, 20, and 30 %) and four different levels of DFP (0, 7, 9, and 11 %) was incorporated in wheat-based wet noodles. Physicochemical properties, sensory acceptability and antioxidant properties were investigated. The study showed that most impact was given by different levels of OF. The higher level of OF declined the moisture content and protein content significantly (p < 0.05) from a range of 45–48 % to the lowest level at 31 % and from 6.7–8 % to 5 %, respectively. The ash content increased as the level of OF was higher from 0.27 % to the highest level at 0.63 %. All the formulated noodles had a desirable value of cooking loss (<10 %) although it increased from 6 % in control to 9 % in 30 % OF addition. Hedonic sensory acceptability revealed that up to 20 % OF addition generated the same level of acceptability as it was in control showing and the incorporation of 9 % DFP to the 20 % of OF addition had the highest score of sensory acceptability. Antioxidant activity revealed that the selected formula (20 % OF and 9 % DFP) had higher antioxidant capability against DPPH shown by the lower level of IC50. In conclusion, combination of OF and DFP can be expected as sustainable food ingredients in wet noodles formulation.

New Natural and Sustainable Cosmetic Preservative Based on Sugarcane Straw Extract.

Preservative ingredients in cosmetic formulations undertake a necessary role in the prevention of microbial contamination. In this field, there is an unmet need for natural, sustainable, and effective preservatives. Thus, the main goal of this work was to evaluate a sugarcane straw extract-based ingredient and investigate its potential as a preservative for cosmetic applications. Different ingredients were developed using several cosmetic solvents to improve the solubility of the extracted compounds. The antimicrobial activity was assessed against Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa, and Candida albicans. The 1,2-hexanediol was the solvent that allowed us to achieve the ingredient (20% dry extract dispersed in 25% 1,2-hexanediol in water) with the best antimicrobial performance, showing a minimum inhibitory concentration of between 5% and 3% (I). The 5% (w/v) concentration of this ingredient complied with the USP51 standards for cosmetic preservatives. Real-time (25 °C, 65% RH) and accelerated stability (40 °C, 75% RH) tests were conducted to determine the ingredient stability, and it was found that one month of storage time at room temperature would be ideal for better ingredient stability and performance in terms of composition, pH, color, and antioxidant activity.