Product Formulation Research Articles

Modeling the Migration Behavior of Extractables from Mono- and Multilayer Polyolefin Films to Mathematically Predict the Concentration of Leachable Impurities in Pharmaceutical Drug Products. Part 1: Experimental Details and Modeling Experimental Results.

An important step in the development of a pharmaceutical drug product is to demonstrate acceptable levels of leachable impurities during the shelf-life and therapeutic use of the drug product. If the diffusion and partition coefficients are known, the concentration profile of a leachable impurity in the drug product can be predicted theoretically at a given temperature and time. With this objective in mind, kinetic experiments were performed to study the migration of low- to high-molecular-weight organic compounds from mono- and multilayer polyolefin films. Migration curves at different temperatures were generated for each compound when these films were brought in contact with aqueous solutions with varying pH or with another plastic film made from a different polyolefin material. "Best fit" migration curves and the corresponding diffusion and partition coefficients (about 300 pieces) were obtained by using numerical software developed by FABES. The results obtained show that, in general, the correlation between the calculated diffusion and partition coefficients and temperature, between 30°C and 85°C, obeys the Arrhenius and Van't Hoff equations. In this temperature range, the diffusion and partition coefficients can be used to model and predict migration of the investigated compounds from the same pharmaceutical packaging materials. A comparison of these coefficient values with other polyolefin films also provides insights into the chemistry of the mono- and multilayers and the impact it has on the migration behavior of the compounds. In a consecutive paper, an approach to overestimate the diffusion and partition coefficients to account for the variability in experimental data is explained and finally, the use of these overestimated parameters to predict the concentrations for other compounds leaching from the multilayer films into aqueous drug product formulations is discussed.

Formulation of A Gluten-Free Carob-Based Bakery Product: Evaluation of Glycemic Index, Antioxidant Activity, Rheological Properties, and Sensory Features

A baked gluten-free pastry was formulated using milk kefir, rice, and different amounts of carob pulp flour, i.e., 20% (B1) and 40% (B2). In all cases, B2 showed the most remarkable antioxidant properties in terms of total phenolic, phenolic acid, and flavonoid content, as well as scavenging activity both in aqueous and organic media. This trend was observed over a 6-day storage time. Lower cohesive interactions among dough aggregate domains were recorded as the carob pulp flour amount increased. At the same time, rigidity decreased in the order B0 > B1 > B2 as confirmed by lower textural properties shown by the carob-added samples. Sensory analysis recorded overall acceptability for both B1 and B2, with sweetness, cocoa, gingerbread, and rye aroma as predominant descriptors. The glycemic index determination confirmed a better score for B2 and revealed a medium GI value (62), in comparison with high GIs recorded for B1 and B0 (115 and 100, respectively).

Effect of variety and malting conditions on proteolytic activity, free amino nitrogen, and soluble protein contents of two maize varieties (Atp-Y and Coca-sr): amylolytic activity and physico-chemical and functional properties of optimal sample.

The utilization of sprouted meals in beer production and enhancing the physicochemical properties of supplementary foods is widespread in Africa. This work aimed to determine the influence of soaking, germination, maturation and variety conditions on the physicochemical properties, proteolytic activity, free amino nitrogen (FAN) and soluble protein contents of Coca-sr and Atp-Y maize varieties. To achieve this, the central composite design (CCD) was used for the optimization of five parameters, namely soaking time (18-42 h), plant salt concentration (0.5-1.2%), soaking temperature (25-41°C), sprouting time (80-195 h) and ripening time (17.50-42 h), and following dependent variables were investigated: proteolytic activity, FAN content and soluble protein. Optimal samples flours obtained were then subsequently subjected to physicochemical and functional analysis. The analysis of results showed that the linear, interactive and quadratic effects of the factors significantly (p<0.05) affected the proteolytic activity, FAN and soluble protein contents of both varieties. The direction of each factor's variation and its effects were not similar in the two varieties. The optimal malting conditions were 7.31 h soaking with 1.678% vegetable salt at a temperature of 34.65°C followed by sprouting for 245.59 h and maturation for 0.765 h for the Atp-Y variety. For the Coca-sr variety, it requires 1.608 h of soaking with 1.678% vegetable salt at a temperature of 51.93°C followed by 273.94 h and 58.73 h for sprouting and ripening time respectively. The meals of Coca-sr produces using these optimal conditions showed a significantly (p<0.05) higher proteolytic activity, FAN and soluble protein content. The amylolytic activity was more pronounced in the Atp-Y variety, as was the content of essential amino acids. The above optimal conditions reduced the content of anti-nutrients (phytates, saponins, oxalates, condensed and hydrolysable tannins), improved the availability of minerals (Ca and Mg), reduced the pH, mass density, water retention capacity and swelling rate. As a result, the optimal flours of these two maize varieties could be applied in the formulation of supplementary foods, bakery products and beer by industrialists.

Biochemical characterization and hypocholesterolemic properties of sesame yogurt made from deoiled edible quality sesame flour (DEQSF) supplemented with rice bran oil

Despite having a high polyphenol content, deoiled edible quality sesame flour (DEQSF), a byproduct of the sesame oil extraction process, is frequently thrown away. DEQSF contains antioxidants, amino acids, minerals, protein, and many non-nutrient-based health advantages. It could serve as an excellent material for the formulation of a value-added functional food product. The current study developed fortified sesame yogurts using rice bran oil (RBO) and DEQSF at percentages of 6, 7, and 8 in order to compare them to control sesame yogurts manufactured from whole sesame seeds and kept at 4 °C for 28 days. The other goal was to examine the in vivo cholesterol-lowering potential of sesame yogurt prepared from DEQSF and RBO. Evaluations were done on the physicochemical, microbiological, sensory, antioxidative, proteolytic, morphological, and nutritional properties. The proximate composition of RBO-fortified sesame yogurts differed considerably when compared to control yogurt in terms of protein, fat, ash, total solids, and carbohydrate content. After 28 days of storage, the addition of 8% DEQSF not only decreased syneresis but also maintained proper viscosity and penetration properties. The right quantity of probiotic bacteria was present in the RBO-fortified sesame yogurts that contained 8% DEQSF, and RBO-fortified sesame yogurt treated with 8% DEQSF (w/v) had a general overall acceptability score. During storage at 4 °C, all RBO-fortified sesame yogurts had nearly identical antioxidant activity to the control sesame yogurt. The addition of 8% DEQSF increased the amount of proteolysis by Lactobacillus spp. and Streptococcus spp., as evidenced by a significant increase in o-phthaldialdehyde levels. Microstructural studies confirmed the dense, compressed, homogeneous structure of the fortified sesame yogurt. To investigate the effects of RBO-supplemented, DEQSF-based yogurt on hypercholesterolemia, a hypercholesterolemic mice model was developed. Comparing animal groups that received fortified sesame yogurts to control groups, there was a significant effect on serum lipid profile as well as hepatoprotective potential. The implication was that RBO-fortified sesame yogurt could help cure hypercholesterolemia. In the end, it was discovered that 8% DEQSF (w/v) and RBO were the perfect combinations to produce sesame yogurt with an anti-obesity and hypocholesteremic impact.Graphical

Biophysical Determinants for the Viscosity of Concentrated Monoclonal Antibody Solutions.

Monoclonal antibodies (mAbs) are particularly relevant for therapeutics due to their high specificity and versatility, and mAb-based drugs are hence used to treat numerous diseases. The increased patient compliance of self-administration motivates the formulation of products for subcutaneous (SC) administration. The associated challenge is to formulate highly concentrated antibody solutions to achieve a significant therapeutic effect, while limiting their viscosity and preserving their physicochemical stability. Protein-protein interactions (PPIs) are in fact the root cause of several potential problems concerning the stability, manufacturability, and delivery of a drug product. The understanding of macroscopic viscosity requires an in-depth knowledge on protein diffusion, PPIs, and self-association/aggregation. Here, we study the self-diffusion of different mAbs of the IgG1 subtype in aqueous solution as a function of the concentration and temperature by quasi-elastic neutron scattering (QENS). QENS allows us to probe the short-time self-diffusion of the molecules and therefore to determine the hydrodynamic mAb cluster size and to gain information on the internal mAb dynamics. Small-angle neutron scattering (SANS) is jointly employed to probe structural details and to understand the nature and intensity of PPIs. Complementary information is provided by molecular dynamics (MD) simulations and viscometry, thus obtaining a comprehensive picture of mAb diffusion.

Characterization and valorization of soybean residue (okara) for the development of synbiotic ice cream.

There is an increasing challenge in probiotic viability and stability during food product formulation, processing, and storage. However, synbiotic functional foods have promising potential to deliver the targeted benefits. This study aimed to isolate the okara from soybean residue, and obtained okara flour was further characterized using Fourier transform infrared spectroscopy (FTIR) and scanning electron microscope (SEM). Synbiotic ice cream was developed by fortification with Lactobacillus rhamnosus GG and okara at different concentrations (1-3%). Additionally, the synbiotic ice cream was subjected to physicochemical and sensory attributes over 60 days of storage. High viability of L. rhamnosus GG (8.17 log CFU/mL) was observed during storage at 3% okara. Moreover, adding okara at 2% or higher improved viscosity, reduced overrun, and maintained probiotic viability. When compared to the control (ice cream without okara), synbiotic ice cream exhibited a higher protein content and a lower fat level. The synergistic combination of probiotics and okara in ice cream is a potentially novel approach for developing functional ice cream. The addition of okara is not only helpful in increasing the nutritional value of the ice cream but will also be a way forward to minimize agricultural waste. Synbiotic ice cream developed in this study may be considered a potential functional food rich in protein and low in fat.

Gel Rheological Properties and Storage Texture Kinetics of Starches Isolated from Anchote (Coccinia abyssinica (Lam.) Cogn.) Cultivars.

Anchote is a tuber crop indigenous to Ethiopia. Starch hydration properties and important gel characteristics which include: color, gel rheological properties (at 2, 4, 6, 8, and 10% starch:water w/w) and gel texture evolution (at 10% starch:water w/w), during 0 to 192 h storage (at 4 °C), of anchote starches isolated from four anchote cultivars (Desta 01, Desta 24, white and red) were evaluated and compared with potato and cassava starches (PS and CS). The lightness (L*) and whiteness scores of the anchote starch ranged up to >95, with slight differences among the cultivars, making them pure starches. Swelling power (SP) and water solubility index (WSI) of the anchote starches increased with increasing cooking temperature (40, 50, 60, 70, 80 and 90 °C), and their rate of increase varied significantly with the control starches, as follows: CS < anchote starches < PS. Anchote starch gels resisted higher stresses before breaking their structure and showed higher elasticity with lower (tan δ)1 values than PS and CS gels. They also had greater viscoelastic moduli even at lower concentrations than the PS and CS gels, and their stability increased with increasing concentration. The study of the gels' texture evolution during storage revealed that anchote starch gels had significantly higher (≥40%) initial and final (after 192 h) hardness and were less adhesive than the PS gel. Despite some significant differences in the studied starch gel quality parameters among the starches from the anchote cultivars, the results suggested their promising potential as additional new materials in the development of food products, specifically as a functional ingredient for the formulation of gel-like products.

Enhancing plant defense using rhizobacteria in processing tomatoes: a bioprospecting approach to overcoming Early Blight and Alternaria toxins.

Plant growth-promoting rhizobacteria (PGPR) with antagonistic activity toward plant pathogenic fungi are valuable candidates for the development of novel plant protection products based on biocontrol activity. The very first step in the formulation of such products is to screen the potential effectiveness of the selected microorganism(s). In this study, non-pathogenic rhizobacteria were isolated from the rhizosphere of tomato plants and evaluated for their biocontrol activity against three species of mycotoxin-producing Alternaria. The assessment of their biocontrol potential involved investigating both fungal biomass and Alternaria toxin reduction. A ranking system developed allowed for the identification of the 12 best-performing strains among the initial 85 isolates. Several rhizobacteria showed a significant reduction in fungal biomass (up to 76%) and/or mycotoxin production (up to 99.7%). Moreover, the same isolates also demonstrated plant growth-promoting (PGP) traits such as siderophore or IAA production, inorganic phosphate solubilization, and nitrogen fixation, confirming the multifaceted properties of PGPRs. Bacillus species, particularly B. amyloliquefaciens and two strains of B. subtilis, showed the highest efficacy in reducing fungal biomass and were also effective in lowering mycotoxin production. Isolates such as Enterobacter ludwigii, Enterobacter asburiae, Serratia nematodiphila, Pantoea agglomerans, and Kosakonia cowanii showed moderate efficacy. Results suggest that by leveraging the diverse capabilities of different microbial strains, a consortium-based approach would provide a broader spectrum of effectiveness, thereby signaling a more encouraging resolution for sustainable agriculture and addressing the multifaceted nature of crop-related biotic challenges.

Обоснование разработки рыбных кулинарных изделий функциональной направленности для местного населения Арктической зоны Чукотки

The state policy of the Russian Federation in the Arctic for the period up to 2035, along with ensuring the sovereignty and territorial integrity of the Russian Federation and preserving the Arctic as a territory of peace, stable and mutually beneficial partnership, provides for ensuring a high quality of life and well-being of the population of the Arctic zone of the Russian Federation, in accordance with this, one of the tasks is to promote a healthy lifestyle and create conditions for improving efficiency of development and extraction (catch) of aquatic biological resources, stimulating the production of fish products based on local agricultural raw materials and food. The article presents aspects of the features of the diet of workers working in the conditions of the arthric zone of the Russian Federation and offers options for optimizing the nutrition of this population group. Sociological studies of the purchasing power of fish products by the population of Bilibino, Chukotka Autonomous Okrug are presented, on the basis of which a conclusion is made about the relevance of the development of technologies and formulations of functional fish products based on local raw materials. The fish raw materials of the Chukotka Autonomous Okrug have been analyzed, which can be used for the subsequent development of fish food products with physiologically functional ingredients of plant origin to maintain the protein-fat balance of the polar metabolic type.

Optimization of Single Screw Extrusion Processing Variables and Soy and Rice Flour Blend Formulations based on Physical Properties of Extrudates

Background: Extruded cereals and snacks are mainly carbohydrates. Most adults require more protein above RDA by restricting carbohydrates for many health benefits. A wide variety of soy protein-rich extrudates can be produced by blending with rice flour. However, optimum extrusion processing variables (i.e., screw speed, die temperature, and product formulations) are required for maximum retention of nutrients with desired product characteristics. Objective: The objective of this study was to optimize the extrusion operating conditions and soy flour and rice flour blend formulations for developing protein-rich cereal-like extrudates. Methods: Twenty formulations using CCRD with the combinations of soy flour content (43-77%), die temperature (123-157°C), and screw speed (250-350 rpm) were extruded using a single screw extruder. The physical properties (expansion ratio, density, porosity, hardness, crispness, color, and water solubility index) of extrudates were determined. The regression models and 3-dimensional response surface models were developed for each property of extrudates using RSM. Numerical and graphical optimizations were conducted based on the desirability to determine an optimum condition. Results: The regression models were able to predict the physical properties of extrudates with an accuracy of 75-90%, depending on their properties. The 3-dimensional response surface models indicated that the soy flour content, die temperature, and screw speed affected the physical properties of extrudates significantly (p &lt; 0.05). Soy flour content (50-55%), die temperature (140-145°C), and screw speed (290-320 rpm) were very effective for the desired quality of soy flour and rice flour blend extrudates. Conclusion: The optimum condition is expected to be very useful for soy protein and rice flour blend extruded cereal-like product development commercially within the experimental range.

Overview of ingredients in media formulation for recombinant protein production

Chemically defined media (CD) have been used in the production of a wide variety of therapies, including growth factors, antibody fragments, and Fc-fusion proteins. However, commercial fermentation with complex ingredients may exhibit variable performance, which can impair product output and quality. In this context, employing CD medium for commercial fermentation becomes a viable option. In spite of the fact that CD medium is often associated with sluggish growth and/or poor productivity, recent research has demonstrated that growth in CD medium may attain a growth profile and protein titer that are comparable to those of its complex medium equivalent. In the process of producing recombinant proteins by fermentation, specified media are particularly useful in cases in which the auxotrophic phenotype of the plasmid being selected for is the driving selection pressure. Fermentation processes are heavily dependent on the development of superior strains through mutagenesis and random screening procedures, as well as the optimization of the environment to which an organism is exposed.

Preclinical development and pharmacokinetic assessment in macaques of a multipurpose long-acting injectable suspension containing medroxyprogesterone acetate for contraception and rilpivirine for HIV prevention

Depot injections comprising aqueous drug suspensions are widely marketed for long-acting administration of contraceptive progestins and antipsychotics. In recent years, there has been considerable interest in developing similar long-acting injectable products containing antiretroviral drugs for treatment or prevention of HIV infection, culminating in 2020/2021 with the approval of Cabenuva® (which combines the integrase strand transfer inhibitor cabotegravir with the non-nucleoside reverse transcriptase inhibitor rilpivirine for treatment of HIV infection) and Apretude (a cabotegravir extended-release injectable suspension for HIV prevention). Here, we describe formulation and preclinical development of a new multipurpose prevention technology product based on a long-acting injectable aqueous suspension formulation combining micronized medroxyprogesterone acetate (the progestin used in the long-acting injectable contraceptive product Depo-Provera®) and a rilpivirine nanosuspension for HIV prevention. Through the application of an extensive range of analytical methods, we have demonstrated that the resulting combination suspension formulation had a bimodal particle distribution, was stable, was sterilised by gamma irradiation, and provided sustained systemic and vaginal exposure of both drugs over at least one month following intramuscular injection in macaques. Further formulation development will be needed to sustain drug concentrations in the systemic/vaginal compartments over longer time periods, and to consider options for use of alternate antiretroviral drugs.

PRODUCT FORMULATION, ANALYSIS, AND SHELF-LIFE OF ROOT CROP BISCUITS WITH GREEN LEAFY VEGETABLES

PRODUCT FORMULATION, ANALYSIS, AND SHELF-LIFE OF ROOT CROP BISCUITS WITH GREEN LEAFY VEGETABLES

Process optimization for spray dried Aegle marmelos fruit nanomucilage: Characterization, functional properties, and in vitro antibiofilm activity against food pathogenic microorganisms

Recently, mucilage extraction from plant sources has been remarkably explored due to its potential applications. Several underutilized fruits such as Aegle marmelos are the potential source of mucilage that can be utilized for agri-food-pharma applications. Therefore, in this study, we explored vital functional and antimicrobial properties of Aegle marmelos nanomucilage. Spray drying conditions such as inlet temperature, feed flow, and atomization speed were optimized to assess the influence on yield and moisture content using response surface methodology. In addition, during the optimized spray drying conditions, the maximum mucilage yield was 16.23 % (w/w). The particle size (178.4 ± 5.06 nm) at the nanoscale, polydispersity index (0.432), and zeta potential (−16.4 ± 1.14 mV) confirmed the stability of the nanomucilage. Moreover, the spray-dried nanomucilage powder exhibited high thermal stability (55.70 J) and excellent industrially important techno-functional properties with water-holding capacity (8.01 ± 0.04 g/g), oil-holding capacity (3.43 ± 0.7 g/g), emulsifying capacity (91.50 ± 0.78 %), emulsifying stability (92.65 ± 0.46 %), solubility (89.36 ± 1.69 %), and foaming capacity (16.13 ± 0.41 %). Moreover, the powder showed strong antibiofilm activity against food-pathogenic bacteria, including Escherichia coli (73.52 ± 1.14 %) and Staphylococcus aureus (79.57 ± 1.23 %), with minimum inhibitory concentrations of 3.125 mg/mL and 1.562 mg/mL respectively. Overall, based on the above findings the spray-dried powder of Aegle marmelos fruit nanomucilage could be utilized as a potential functional ingredient in various food products formulations.

Taro Roots: An Underexploited Root Crop.

Taro (Colocasia esculenta) is a root crop that remains largely underutilized and undervalued despite its abundance and affordability. In comparison to other root vegetables, such as potatoes, yams, carrots, and cassava, taro stands out as a plentiful and low-cost option. As global hunger increases, particularly in Africa, it becomes essential to address food insecurity by maximizing the potential of existing food resources, including taro, and developing improved food products derived from it. Taro possesses a wealth of carbohydrates, dietary fiber, vitamins, and minerals, thereby making it a valuable nutritional source. Additionally, while not a significant protein source, taro exhibits higher protein content than many other root crops. Consequently, utilizing taro to create food products, such as plant-based milk alternatives, frozen desserts, and yogurt substitutes, could play a crucial role in raising awareness and increasing taro production. Unfortunately, taro has been stigmatized in various cultures, which has led to its neglect as a food crop. Therefore, this review aims to highlight the substantial potential of taro as an economical source of dietary energy by exploring the rich fiber, potassium, vitamin C, protein, and other micronutrient content of taro, and providing a foundation for the formulation of novel food products. Furthermore, this paper assesses the nutritional benefits of taro, its current utilization, and its antinutritional properties. It emphasizes the need for further research to explore the various applications of taro and improve on-farm processing conditions for industrial purposes.

Evaluation of Co-Processed Excipients for Fast Disintegration of Aspirin Tablets Prepared by Direct Compression

Background: Co-processed excipients are popular for direct tablet compression and give added economic value to product formulation. Specific benefits of co-processed excipients include improved flow, compressibility, disintegrating effect, and masking undesirable properties of individual excipients.&#x0D; Objective: The aim of this study is to co-process physically modified (pregelatinized) Musa sapientum starch with lactose by fusion and evaluate the effect of the co-processed excipients on the disintegration properties of Aspirin tablet.&#x0D; Methods: Co-processed excipients were prepared from pregelatinized Musa sapientium starch and lactose by fusion in ratios of 1:1, 1:2 and 2:1 (BL1, BL2, and BL3 respectively) and evaluated for particle size, pH, moisture content, flow and swelling properties. Aspirin tablets were formulated using the excipients at ratio 5% W/W by direct compression. (FM1, FM2, FM3 respectively). Sodium starch glycolate (FSG) tablet was also prepared as the standard and the formulations were assessed for hardness, friability and disintegration time. Data were analyzed using ANOVA.&#x0D; Results: The co-processed excipients possessed excellent flow having a Carr’s index between 18.39-20.78 and Hausner’s ratio ≤ 1.25.BL1 had the highest swelling profile while BL3 had the lowest. Formulation FM1 and FM2 had the highest tensile strength of (0.16 N/cm2). Disintegration time of FM3 (4.28 min) was comparable to that of FSG (4.15 min).&#x0D; Conclusion: Co-processing pregelatinized Musa sapientium starch and lactose by fusion influenced tablet disintegration and has potential to be used in manufacture of fast dissolving tablet formulations.

Nykaa: retailing decisions in an emerging market

Learning outcomes By working through the case and assignment questions, students will be able to conduct a marketing environmental analysis to aid strategic decisions; analyse the first-mover advantages of a retail firm and how these can be sustained; comprehend online retail business models and the challenges therein; understand the trade-offs of online/offline retail experiences specific to an emerging market’s beauty and personal care sector; conceptualize and formulate actionable growth strategies that balance the individual and collective requirements of brick and mortar and retail e-commerce environments. Case overview/synopsis The case is set in 2022, right after Nykaa – the pioneer of beauty and wellness e-commerce platforms in India makes a blockbuster stock market debut in 2021. Starting in 2012 with a disruptive online model for selling beauty and wellness products online in India, Nykaa had come a long way with expansions in physical retail and other segments such as fashion. The firm, which initially aimed to be a virtual store, is now thinking of aggressively expanding in the brick-and-mortar retail space as it opens its 85th retail outlet. Falguni S. Nayar, founder and CEO of Nykaa, wanted to roll out 300 physical stores targeting 100 cities in India in the next couple of years. She aspired to establish Nykaa as a category leader as the “Indian Sephora” in the beauty and personal care market. Nykaa’s first-mover advantage in the online beauty and personal care marketplace worked well to establish it as a brand with positive endorsements by digital shoppers that enhanced the investment potential with potential financiers. However, the pandemic had brought every physical retailer to the online platform. Most e-commerce platforms dealing in grocery to lifestyle had added personal care products to their existing merchandise. Additionally, several start-ups had ventured into the online marketplace. Online was a cluttered marketplace with little to no differentiation. In this bloodbath, would the first-mover advantage for Nykaa in the online space still count as a competitive advantage? Nayar was all set to expand Nykaa’s physical presence aggressively. The concern was that the beauty and personal care segment had also moved online as a function of long stay-at-home periods. In the post-pandemic times, would the customer indeed revert to brick and mortar once again? Nykaa was also into product formulations, but so was every big and small player in the space. What was the differentiated winning formula for the consumer’s heart and mind? Complexity academic level The case can be effectively used in foundation courses in marketing and a wide range of specialized courses on marketing management (core/foundation course), retail marketing and e-commerce/digital marketing and e-commerce for B-school learners. The complex decision points faced by an innovative e-commerce start-up firm on its road to market expansion make the case suitable for niche courses such as Marketing for Start-ups. Moreover, learners in executive MBA programs with considerable experience can benefit from the case analysis that balances a growing retail company’s long- and short-run objectives. Supplementary materials Teaching notes are available for educators only. Subject code CSS 8: Marketing.

Environmental life cycle assessment of recombinant growth factor production for cultivated meat applications

Growth factors are critical components of current serum-supplemented and serum-free media formulations for cultivated meat production. However, growth factors have been excluded, estimated using proxies, or modeled using proprietary data in existing environmental assessments of cultivated meat products. Cell culture media has been identified as a hotspot in such studies, therefore it is important to accurately quantify the environmental impacts of growth factor supplementation. To address this gap, this study applied life cycle assessment (LCA) methodology to comparatively assess the environmental impacts of recombinant growth factor production for cultivated meat applications. Life cycle inventories were developed for four recombinant growth factors (IGF-1, FGF, TGF-β, and PDGF) produced using a novel bench-scale process. The functional unit was selected as 1 mg of produced growth factor. The results indicate that recombinant growth factors can have significant environmental impacts within cultivated meat systems, despite being used in very small quantities. For example, the global warming potential of production of 1 mg of IGF-1, FGF, TGF-β, and PDGF was estimated to be 0.1, 0.04, 0.2 and 0.2 kg CO2 eq, respectively. Future research should explore the sustainability of producing food-grade growth factors at scale to meet the needs of the expanding cultivated meat industry or identifying alternatives to growth factors that have lower impacts on the environment.

PRODUCT FORMULATION, ANALYSIS, AND SHELF-LIFE OF CHESTNUT AND SQUASH MUFFINS WITH MALUNGGAY LEAVES

PRODUCT FORMULATION, ANALYSIS, AND SHELF-LIFE OF CHESTNUT AND SQUASH MUFFINS WITH MALUNGGAY LEAVES

Formulation and evaluation of mathri developed with partial replacement of wheat flour with buckwheat flour (Fagopyrum esculentuim)

is commonly known as buckwheat. It is a nutraceutical important crop belongs to the family polygonaceae that can exhibit potential health benefits with low gluten content, good source of minerals and nutrients. Mathri is the famous Rajasthani snack which is traditionally prepared with wheat flour, ajwain and salt. The present study was conducted to develop Mathri by partial replacement of wheat flour with buckwheat flour in variable proportions (BW1, BW2, BW3, BW4, BW5 and BW6). The sensory evaluation of Mathri was carried out with semi- trained panellists (n=30) by hedonic rating test resulted in the maximum acceptance level for BW3 (40%) variation. Whereas BW4 (60%) had moderate scores of acceptability. In the current scenario, the development of value added products has been increased in the market. Formulation of products with partial replacement of functional foods can bring considerable change in its nutritional profile. Thus, the formulation of mathri from partial replacement of wheat flour with buckwheat flour is an attempt to develop a food product which could also be a healthy choice as a snack superior to that of normally available mathri.