Shelf-life Stability Research Articles

Transcriptional profiling of two muscadine grape cultivars "Carlos" and "Noble" to reveal new genes, gene regulatory networks, and pathways that involved in grape berry ripening.

In commercial fruit production, synchronized ripening and stable shelf life are important properties. The loosely clustered or non-bunching muscadine grape has unrealized potential as a disease-resistant cash crop, but requires repeated hand harvesting due to its unsynchronized or long or heterogeneous maturation period. Genomic research can be used to identify the developmental and environmental factors that control fruit ripening and postharvest quality. This study coupled the morphological, biochemical, and genetic variations between "Carlos" and "Noble" muscadine grape cultivars with RNA-sequencing analysis during berry maturation. The levels of antioxidants, anthocyanins, and titratable acids varied between the two cultivars during the ripening process. We also identified new genes, pathways, and regulatory networks that modulated berry ripening in muscadine grape. These findings may help develop a large-scale database of the genetic factors of muscadine grape ripening and postharvest profiles and allow the discovery of the factors underlying the ripeness heterogeneity at harvest. These genetic resources may allow us to combine applied and basic research methods in breeding to improve table and wine grape ripening uniformity, quality, stress tolerance, and postharvest handling and storage.

Single pot organic solvent-free thermocycling technology for siRNA-ionizable LNPs: a proof-of-concept approach for alternative to microfluidics

Ionizable LNPs are the latest trend in nucleic acid delivery. Microfluidics technology has recently gained interest owing to its rapid mixing, production of nucleic acid-ionizable LNPs, and stability of nucleic acid inside the body. Industrial scale-up, nucleic acid-lipid long-term storage instability, and high production costs prompted scientists to seek alternate solutions to replace microfluidic technology. We proposed a single-pot, organic solvent-free thermocycling technology to efficiently and economically overcome most of the limitations of microfluidic technology. New thermocycling technology needs optimization of process parameters such as sonication duration, cooling–heating cycle, number of thermal cycles, and lipid:aqueous phase ratio to formulate precisely sized particles, effective nucleic acid encapsulation, and better shelf-life stability. Our research led to the formulation of siRNA-ionizable LNPs with particle sizes of 104.2 ± 34.7 nm and PDI 0.111 ± 0.109, with 83.3 ± 4.1% siRNA encapsulation. Thermocycling siRNA-ionizable LNPs had comparable morphological structures with commercialized microfluidics ionizable LNPs imaged by TEM and cryo-TEM. When compared to microfluidics ionizable LNPs, thermocycling siRNA-ionizable LNPs had a longer shelf life at 4°C. Our thermocycling technology showed an effective alternative to microfluidics technology in the production of nucleic acid–ionizable LNPs to meet global demand.

Nutraceutical Prospective Performance of Functional Beverages in Current Scenario- As a Vector for Well Being: A Review

The current era manifest mounting appreciation of the salient function of foods and beverages in disease anticipation and management. The consequence, invention and infliction of functional foods and beverages have secured a large amount of significance as they endow with healthiness ahead of the fundamental nutritional role for the well-being. At this time, beverages are far and wide the greatest dynamic functional food group for the reason that of expediency and opportunity to congregate consumer demands for effortlessness in the distribution and shelf life stability. Furthermore, they are an outstanding furnishing medium for nutritive and bioactive compounds counting plant extracts, omega-3 fatty acids, fiber, minerals, vitamins, prebiotics, antioxidants and probiotics. Nevertheless, the distinct concerns have been elevated to a higher position over their security where functional beverages characterize a significant prospect domestically and internationally. Progress of superior delineates and scientifically verified goods will facilitate to boost customer assurance in functional food categories. This present review delineates on the scientific proceedings towards the rising zone of commercialized functional drinks/beverages making a focus on prospective well-being associated to its utilization.

Development of Cascara Tea from Coffee Cherry Pulp

ABSTRACT The objective of this study was to investigate the application of coffee pulp in the production of cascara tea beverage. The cascara tea was studied in terms of sensory evaluation and shelf-life stability regarding microbiological and physicochemical changes at 4°C storage. The brewing times in this study were 15 and 30 mins. The cascara tea that was prepared with 0.5: 100 cherry pulp, 2% sugar and a brewing time of 15 mins showed the strongest flavor, taste and highest overall acceptability (p ≤ .05). Cascara tea contains about 56% total sugar, 23% dietary fiber, 7.0% hemicellulose, 4.1% cellulose, 3.5% proteins and 0.8% fats as well as 1.8 mg chlorogenic acid per 250 ml tea sample. The pH of tea decreased significantly during storage for both conditions. After being pasteurized and stored at 4°C, cascara tea, in both opened and un-opened bottles retained good quality, for 10 and 12 days, with no bacterial counts detected.

Emerging Trends for Nonthermal Decontamination of Raw and Processed Meat: Ozonation, High-Hydrostatic Pressure and Cold Plasma.

Meat may contain natural, spoilage, and pathogenic microorganisms based on the origin and characteristics of its dietary matrix. Several decontamination substances are used during or after meat processing, which include chlorine, organic acids, inorganic phosphates, benzoates, propionates, bacteriocins, or oxidizers. Unfortunately, traditional decontamination methods are often problematic because of their adverse impact on the quality of the raw carcass or processed meat. The extended shelf-life of foods is a response to the pandemic trend, whereby consumers are more likely to choose durable products that can be stored for a longer period between visits to food stores. This includes changing purchasing habits from “just in time” products “for now” to “just in case” products, a trend that will not fade away with the end of the pandemic. To address these concerns, novel carcass-decontamination technologies, such as ozone, high-pressure processing and cold atmospheric plasma, together with active and clean label ingredients, have been investigated for their potential applications in the meat industry. Processing parameters, such as exposure time and processing intensity have been evaluated for each type of matrix to achieve the maximum reduction of spoilage microorganism counts without affecting the physicochemical, organoleptic, and functional characteristics of the meat products. Furthermore, combined impact (hurdle concept) was evaluated to enhance the understanding of decontamination efficiency without undesirable changes in the meat products. Most of these technologies are beneficial as they are cost-effective, chemical-free, eco-friendly, easy to use, and can treat foods in sealed packages, preventing the product from post-process contamination. Interestingly, their synergistic combination with other hurdle approaches can help to substitute the use of chemical food preservatives, which is an aspect that is currently quite desirable in the majority of consumers. Nonetheless, some of these techniques are difficult to store, requiring a large capital investment for their installation, while a lack of certification for industrial utilization is also problematic. In addition, most of them suffer from a lack of sufficient data regarding their mode of action for inactivating microorganisms and extending shelf-life stability, necessitating a need for further research in this area.

Improvement of Sourdough and Bread Qualities by Fermented Water of Asian Pears and Assam Tea Leaves with Co-Cultures of Lactiplantibacillus plantarum and Saccharomyces cerevisiae.

Qualities of sourdough and sourdough bread using fermented water from Asian pears and Assam tea leaves with Lactiplantibacillus plantarum 299v and Saccharomyces cerevisiae TISTR 5059 as starter cultures were evaluated. Changes in the growth of lactic acid bacteria and yeast, pH, sourdough height, total phenolic contents (TPCs) and antioxidant activities detected by ORAC, FRAP and DPPH radical scavenging assays were monitored during sourdough production. Mature sourdough was achieved within 4 h after 18 h retard fermentation and used for bread production. The bread was then analyzed to determine chemical and physical properties, nutritional compositions, TPCs, antioxidant activities and sensory properties as well as shelf-life stability. Results showed that fermented water significantly promoted the growth of yeast and increased TPCs and antioxidant activities of sourdough. Compared to common sourdough bread, fermented water sourdough bread resulted in 10% lower sugar and 12% higher dietary fiber with improved consumer acceptability; TPCs and antioxidant activities also increased by 2–3 times. The fermented water sourdough bread maintained microbial quality within the standard range, with adequate TPCs after storage at room temperature for 7 days. Fermented water from Asian pears and Assam tea leaves with L. plantarum 299v and S. cerevisiae TISTR 5059 as starter cultures improved dough fermentation and bread quality.

Cilostazol-loaded solid lipid nanoparticles: Bioavailability and safety evaluation in an animal model

Cilostazol (CLZ) is an antiplatelet agent with limited solubility (∼6 μg/ml at 25 °C), poor absorption and low oral bioavailability. In this study, solid lipid nanoparticles (SLNs) were used as a drug delivery system to improve the CLZ dissolution, absorption and bioavailability. Micro-emulsion method was used to fabricate CLZ-loaded SLNs. The SLNs were composed of palmityl alcohol, Tween® 80, and Span® 40 as solid lipid, surfactant, and co-surfactant, respectively. Additionally, Myrj 52 was used as a steric stabiliser. The SLNs were characterised in terms of particle size, zeta potential, polydispersity index (PDI), and incorporation efficiency (IE). Transmission electron microscopy (TEM), powder X-ray diffraction (PXRD), and Fourier transform infrared (FTIR) spectroscopy were also performed. In vitro release and pharmacokinetic studies were carried out, followed by evaluation of the safety and stability of the formulated SLNs. Optimised CLZ-loaded SLNs showed a spherical morphology with particle sizes below 200 nm, with excellent PDI (0.18), zeta potential (−29.7 mV), and %IE (92%). FTIR and PXRD studies indicated no chemical interaction between the constituents of the SLNs and the conversion of crystalline form of drug to amorphous form, respectively. CLZ-loaded SLNs demonstrated a significantly enhanced release (p < 0.05) and meaningfully improved bioavailability (p < 0.05) as compared with the CLZ suspension. Histopathological evaluation showed that CLZ-loaded SLNs were nontoxic to the cells lining the intestinal tract. They were found to have a stable shelf life during the three-month evaluation period. Hence, it was concluded that CLZ-loaded SLNs have the potential to improve the oral bioavailability of CLZ without toxicity.

Standardization of frying time-temperature strategy for enhancing the quality and storability of chayote chips

To investigate the physico-chemical characteristics of deep fried chayote chips snack foods and their impact on storage stability under different packaging materials, deep fried ready-to-eat chayote chips was prepared under optimised processing parameters at temperatures of 150–170 °C for 5–15 s using refined soybean oil. The results revealed that chayote chips fried for 15 s at 170 °C had the highest overall acceptability (7.09), the lowest hardness (50.29 N), and the best colour value. Chayote chips were deep fried and then stored in aluminium coated laminate (ACL) & low density polyethylene (LDPE) packaging material to estimate the shelf life stability (LDPE). The ACL packing material was found to be more successful in terms of reducing free fatty acids (0.68 percent), peroxidase value (3.76 meq/kg), and colour value "L," "a," and "b" retention. The shelf life of chayote chips packed in ACL packaging material was 120 days, with superior quality retention.

An Overview of the Application of Multivariate Analysis to the Evaluation of Beer Sensory Quality and Shelf-Life Stability.

Achieving beer quality and stability remains the main challenge for the brewing industry. Despite all the technologies available, to obtain a high-quality product, it is important to know and control every step of the beer production process. Since the process has an impact on the quality and stability of the final product, it is important to create mechanisms that help manage and monitor the beer production and aging processes. Multivariate statistical techniques (chemometrics) can be a very useful tool for this purpose, as they facilitate the extraction and interpretation of information from brewing datasets by managing the connections between different types of data with multiple variables. In addition, chemometrics could help to better understand the process and the quality of the product during its shelf life. This review discusses the basis of beer quality and stability and focuses on how chemometrics can be used to monitor and manage the beer quality parameters during the beer production and aging processes.

Application of a Newly Developed Chitosan/Oleic Acid Edible Coating for Extending Shelf-Life of Fresh Pork.

This study aimed at evaluating the applicability of a newly-developed chitosan/oleic acid edible coating for extending the shelf-life of fresh pork under aerobic-packaging conditions. Various coating formulations were used: 2% chitosan alone (CHI), 0.5% (v/v) oleic acid in 2% chitosan (CHI/0.5%OA) and 1% (v/v) oleic acid in 2% chitosan (CHI/1%OA) were prepared. For coating, fresh pork slices were fully immersed in the coating solutions for 30 s and dried naturally at 4 °C for 30 min. The coated samples were placed on trays, over-wrapped with plastic film, stored at 4 °C for 21 days, and were analyzed for shelf-life stability. Samples without coating were used as control. It was found that the aerobic bacteria and Pseudomonas spp. counts, and total volatile basic nitrogen (TVBN) content were almost two to three times lower in the CHI/OA-coated samples compared to the control after 21 days of storage (p < 0.05). The CHI/OA coating combination completely inhibited growth of E. coli, and protected the meat from discoloration after 21 days of storage. In particular, the addition of OA increased the concentration of volatiles associated with pleasant aromas. This study provides an application potential of chitosan/oleic acid edible coating in preservation of fresh pork to prolong the shelf-life and improve safety.

DETERMINATION OF OIL QUALITY AND FATTY ACID COMPOSITIONS OF SOME PEANUT (Arachis hypogaea L.) GENOTYPES GROWN IN MEDITERRANEAN REGION

This study was conducted to determine the performance of fifteen peanut lines from India and four peanut varieties (NC-7, Halisbey, Sultan and BATEM-5025) registered in Turkey. The present study was carried out in Osmaniye, which is under Mediterranean climate conditions as main crop season in 2020 and 2021. The experimental design was randomized complete block design (RCBD) with three replications. The highest oil content of peanut was observed in ICGV 10193 (52.16%±0.34), followed by ICGV 10179 (51.58%±0.35) and ICGV 16013 (51.47%±0.35). However, Oleic Acid / Linoleic Acid (O/L) ratio and iodine value are both indicators of peanut shelf life and oil stability. ICGV 15074 and ICGV 16013 came to forefront with high O/L ratio (9.46±1.46, 5.44±0.61) and low iodine value (72.68±0.60, 76.41±0.69), respectively. As a result of the study, it was concluded that some Indian peanut lines, mentioned above, can be proper to include breeding program due to their higher oil and oleic acid contents.

Physico-chemical characterization, acceptability and shelf stability of extruded composite flour enriched with long-horned grasshopper (Ruspolia differens)

In Tanzania, chronic malnutrition rates remain high, with 32 percent of children under the age of 5 being stunted. The high cost of dietary protein sources is a contributing factor to the deterioration of the nutritional status of most children. Edible insects are suggested to provide an alternative source of protein in enriching the nutritional composition of foods. However, there is limited knowledge on the potential use of long-horned grasshopper (Ruspolia differens) to enhance the nutritional properties of extruded composite flour. This study intended to develop an extruded composite flour enriched with the long-horned grasshopper and further evaluate its proximate composition, mineral properties, antinutritional composition, functional properties, sensory acceptability, and shelf-life stability. Four samples of composite flour were formulated and processed using a twin-screw extruder to produce extruded composite flour (ECF) with a mixing (%wt.) ratios of 100:0 (ECF 0), 95:5 (ECF 5), 85:15 (ECF 15), 75:25 (ECF 25) for composite flour (cassava, millet, sorghum) and edible long-horned grasshopper pellets, respectively. Feed moisture content and barrel temperature were adjusted from 15 to 16% and 128 to 142 0C for Zone I, and 105 to 114 0C for Zone II, respectively. The findings show that the inclusion of long-horned grasshopper meal in the extruded composite flour significantly increased the moisture, crude fibre, crude ash, crude protein, and crude fat and mineral contents of Fe and Zn while significantly decreasing the carbohydrate contents at (p&lt;0.001), and Mg contents at (p=0.0089). The phytate contents between ECF 0 and extruded composite flour treatments enriched with long-horned grasshopper did not differ significantly (p&lt;0.141). All treatments showed a significant higher tannin content ECF 5 (0.007 mg CE/g), ECF 15 (0.012 mg CE/g) and ECF 25 (0.011 mg CE/g) when compared to values in control (0.004 mg CE/g). There was a significant difference at a 5% confidence level on the sensory properties between ECF 0 and ECF 15 and ECF 25; the latter two treatments had higher scores for colour and a lower score for aroma and taste attributes, respectively ECF 0. In addition, treatments (ECF 5, ECF 15, ECF 25) showed significantly higher peroxide values (3.52 to 5.32 mEq/Kg) than those in the control sample (2.80 to 3.33 mEq/Kg). In conclusion, the inclusion of edible long-horned grasshopper in the composite flour, significantly improved the quantity of crude protein, crude fat, and energy with an adequately appropriate amount of Zn and Fe to meet the needs of fast-growing infants and young children. Moreover, the functional properties of the resulted product were positively affected and its consumption is expected not to cause any harm to the human body. However, the product needs modification to improve aroma and taste attributes to increase product acceptability.

Genomic identification and phenotypic evaluation of yield traits and bacterial wilt resistance in high oleic peanut breeding lines developed by marker assisted backcrossing

The peanut rich in oleic acid in seed oil, also known as high oleic peanut, renders its products superior in human healthy diet, long shelf life and high oxidative stability in food and oil processing. High oleic peanut varieties in China are derived from a handful of high oleic donors with limited genetic background. Improvement of high oleic peanut cultivars by integrating key target traits is crucial for both food security and germplasm enhancement. Several superior high oleic peanut lines have been developed by marker assisted backcrossing in our breeding program. The objective of present study is to characterize bacterial wilt disease resistance and yield related traits in these novel peanut lines. The two-year disease nursery survival rates were used as an indicator for bacterial wilt resistance, and the diagnostic markers identified by QTL mapping were used for molecular verification. Genetic background of high oleic peanut lines was estimated by 40 K genotyping by target sequencing (GBTS) SNP panel. Preliminary and regional yield tests were performed for selected breeding lines in 2021. As a result, an elite high oleic peanut accession Yuhua183 was identified, inheriting the superior characteristics of its recurrent parent such as resistance to bacterial wilt, high shelling percentage and early maturity. The development of Yuhua183 broadened the genetic background of high oleic peanut germplasm, providing valuable genetic resources for peanut breeding and further utilization.

Biomimetically Inspired Highly Homogeneous Hydrophilization of Graphene with Poly(l-DOPA): Toward Electroconductive Coatings from Water-Processable Paints.

Water-based processing of graphene—typically considered as physicochemically incompatible with water in the macroscale—emerges as the key challenge among the central postulates of green nanotechnology. These problematic concerns are derived from the complex nature of graphene in the family of sp2-carbon nanoallotropes. Indeed, nanomaterials hidden under the common “graphene” signboard are very rich in morphological and physicochemical variants. In this work, inspired by the adhesion chemistry of mussel biomaterials, we have synthesized novel, water-processable graphene–polylevodopa (PDOPA) hybrids. Graphene and PDOPA were covalently amalgamated via the “growth-from” polymerization of l-DOPA (l-3,4-dihydroxyphenylalanine) monomer in air, yielding homogeneously PDOPA-coated (23 wt %) (of thickness 10–20 nm) hydrophilic flakes. The hybrids formed >1 year stable and water-processable aqueous dispersions and further conveniently processable paints of viscosity 0.4 Pa·s at 20 s–1 and a low yield stress τ0 up to 0.12 Pa, hence exhibiting long shelf-life stability and lacking sagging after application. Demonstrating their applicability, we have found them as surfactant-like nanoparticles stabilizing the larger, pristine graphene agglomerates in water in the optimized graphene/graphene–PDOPA weight ratio of 9:1. These characteristics enabled the manufacture of conveniently paintable coatings of low surface resistivity of 1.9 kΩ sq–1 (0.21 Ω·m) which, in turn, emerge as potentially applicable in textronics, radar-absorbing materials, or electromagnetic interference shielding.

Selectivity Enhancement for Uric Acid Detection via In Situ Preparation of Blue Emissive Carbon Dots Entrapped in Chromium Metal-Organic Frameworks.

In the present work, for the first time, the in situ formation of blue emissive carbon dots (bCDs) and encapsulation into the pores of chromium-based metal–organic frameworks (Cr-MOFs) are described. The luminescent bCDs via in situ process are formed and entrapped inside the pores of Cr-MOFs to form a nanocomposite of bCDs@Cr-MOFs. The bCDs@Cr-MOFs showed a strong broad blue emission at 420 nm (excited at 310 nm), which corresponds to both, the ligand (2-aminoterephthalic acid) in the Cr-MOF and the entrapped bCDs. This is assigned for the entrapping of bCDs in the pores of the MOFs. Additionally, transmission electron microscopy (TEM) images showed two types of particles, 150 rod-like shapes for Cr-MOF and 5–10 nm spherical shapes assigned for the presence of bCDs. The bCDs alone (without Cr-MOF) showed no selectivity, and their emission was quenched by different biomolecules and ions, such as ascorbic acid, uric acid, Fe3+, Cu2+, and Hg2+. The selectivity of bCDs toward uric acid was increased dramatically when they were encapsulated in the Cr-MOF. The linear range for uric acid was 20–50 μM, and the LOD was measured as 1.3 μM. Spike recoveries for the detection of uric acid in serum samples were between 94 and 108%. The relative standard deviation (RSD, n = 3) at each concentration value was less than 2%. The results showed high ruggedness and robustness of the assay due to its high shelf-life stability of probe (four weeks), water stability, and long working pH range. Validation experiments showed that the established MOF-based sensing system is appropriate for uric acid detection in real samples.

Techno‐functional and sorption isotherms characteristics of Cucumis melo peels: Toward the processing to predict shelf‐life stability

This study aims to investigate the techno-functional and thermodynamic properties of Cucumis melo peels. Besides, the protein composition of these raw materials was determined showing interesting profile and thus melon peels could be considered as a natural source of essential amino acids for foods formulation. The foam capacity of peel powder was 38.66%. The sorption isotherms were examined at three temperatures 30, 40, and 60°C using the standard static-gravimetric method. Results illustrated that the water sorption was temperature dependent as typical of food systems. We pursued the research to elucidate sorption isotherms process, which is useful to assess suitable drying and storage conditions of peels. Peleg model was found the best to fit experimental curves for both desorption/adsorption process. The net isosteric heat of sorption and sorption entropy increased with decrease in equilibrium moisture content. Microscopic features throughout peel tissue presented different samples which undergo desorption or adsorption processes. Practical applications In recent years, a growing interest on the valorization of food processing by-products has appeared. However, these materials are often prone to microbial spoilage and chemical deterioration, which are directly related to storage conditions as temperature and moisture content of the product. Sorption isotherms are recognized as valuable tools for technologists to predict shelf-life stability of the products. The principal purpose of the present work was to investigate the techno-functional properties and thermodynamic features of melon peels.

Development and shelf life stability of new products for Pacific saury (Cololabis saira).

The online version contains supplementary material available at 10.1007/s13197-022-05432-1.

Extending the Shelf Life of Beef Steaks Using Acerola Cherry Powder and Rosemary Extract

Improvements in retail shelf life of exported beef will help with merchandising and increase competitiveness in the worldwide market for United States beef products. The objective of this study was to determine the effect of topically applying acerola cherry powder or rosemary extract from various suppliers on beef bone-in short rib steak and chuck roll steak shelf life. USDA Choice beef bone-in short ribs (IMPS 123A) and chuck rolls (IMPS 116A) were aged (0°C) for 28 d postfabrication. Following aging, 1.02-cm-thick steaks were cut (N = 126) and systematically assigned to a treatment based on steak location within the subprimal. Treatments included untreated control (C), topically sprayed (2 mL) with an acerola cherry powder solution (0.05%) from 1 of 3 suppliers (C1, C2, C3), or topically sprayed (2 mL) with a rosemary extract solution (0.10%) from 1 of 3 suppliers (R1, R2, R3). Half of the steaks were assigned to day 0 lipid oxidation, metmyoglobin-reducing activity (MRA), and oxygen consumption; the remaining steaks were assigned to color evaluation over 4 d of retail display followed by day 4 lipid oxidation and MRA. Short rib steaks treated with antioxidants had a brighter oxygenated lean color than control steaks (P &amp;lt; 0.001). There was an interaction (P = 0.028) between time of retail display and MRA. Short rib steaks treated with C3 and R2 did not change in MRA between day 0 and 4 (P = 0.620, P = 0.428, respectively). Chuck roll steaks treated with C1, C2, C3, R2, and R3 all had a higher, or more desirable, MRA than the control steaks on day 0 (P &amp;lt; 0.001). Applying topical antioxidants improves the shelf-life stability of steaks from beef bone-in short ribs and chuck rolls aged for an extended period.

Liposomal siRNA Formulations for the Treatment of Herpes Simplex Virus-1: In Vitro Characterization of Physicochemical Properties and Activity, and In Vivo Biodistribution and Toxicity Studies.

Herpes simplex virus-1 (HSV-1) is highly contagious, and there is a need for a therapeutic means to eradicate it. We have identified an siRNA (siHSV) that knocks down gene expression of the infected cell protein 0 (ICP0), which is important in the regulation of HSV infection. The selected siHSV was encapsulated in liposomes to overcome its poor stability, increase cell permeability, and prolonging siRNA circulation time. Several siRNAs against ICP0 have been designed and identified. We examined the role of various parameters, including formulation technique, lipids composition, and ratio. An optimal liposomal siHSV formulation (LipDOPE-siHSV) was characterized with desirable physiochemical properties, in terms of nano-size, low polydispersity index (PDI), neutral surface charge, high siHSV loading, spherical shape, high stability in physiologic conditions in vitro, and long-term shelf-life stability (>1 year, 4 °C). The liposomes exhibited profound internalization by human keratinocytes, no cytotoxicity in cell cultures, no detrimental effect on mice liver enzymes, and a gradual endo-lysosomal escape. Mice biodistribution studies in intact mice revealed accumulation, mainly in visceral organs but also in the trigeminal ganglion. The therapeutic potential of siHSV liposomes was demonstrated by significant antiviral activity both in the plaque reduction assay and in the 3D epidermis model, and the mechanism of action was validated by the reduction of ICP0 expression levels.

Starch structure and exchangeable protons contribute to reduced aging of high-amylose wheat bread

Breads were prepared from wild-type wheat flour (WTWF) and high-amylose wheat flour (HAWF) with amylose content (AM) 71% and 84%. Melting enthalpy of recrystallized amylopectin (ΔHAP) increased significantly on storage for wild-type (WT), slightly for 71% AM but not at all for bread with 84% AM. Firmness of bread was positively related to AM content and ΔHAP. Exchangeable proton populations and mobility in high-amylose wheat bread (HAWB) crumb were higher than WT bread measured by 1H T2 NMR, consistent with the higher water content needed to make doughs from HAWF leading to the crumb network being more plasticized and hindering crumb aging. Although starch recrystallization and bread firming increased, no increase in enzyme-resistant starch (RS) content was observed during bread aging, with RS content only dependent on AM content. Although HAWB has a harder crumb than wild-type, it has greater shelf-life stability and higher nutritional value.