Phosphatidylcholine, an edible carrier for nanoencapsulation of unstable thiamine.

Lipid nanoparticles have been used for carrying different therapeutic agents because of the advantage in improved absorption, bioavailability, targeted deliveries and reduction in the quantity of drugs required. The aim of the study was to prepare and characterize nanoliposomes containing thiamine hydrochloride and study their physicochemical stability as this vitamin is highly unstable. Phosphatidylcholine (PC) was used as an edible encapsulant. The average size of nanoliposomes was found to be 150 nm and zeta potential was -34 mV. The encapsulation efficiency was 97%. Atomic force microscopy (AFM) and scanning electron microscopy (SEM) confirmed the size, spherical nature and smooth surface of the nanoliposomes. Differential scanning calorimetry (DSC) and thermogravimetric analysis (TGA) evidenced that the nanoliposomes were stable up to 300°C. The functional groups present were determined by Fourier transformed infrared spectroscopy (FTIR) and the presence of vitamin was confirmed in final formulation by biochemical analysis. The crystalline nature of thiamine was analyzed by X-ray diffraction studies. Storage studies indicated that the nanoliposomes were highly stable up to 3 months at different temperatures. Thus, phosphatidylcholine can be used as carrier vehicle of nutrients especially vitamins, as it can form stable nanoliposomes with 97% encapsulation efficiency.

LC-ESI-MS/MS analysis of total oligomeric flavonoid fraction of Cyperus rotundus and its antioxidant, macromolecule damage protective and antihemolytic effects.

In the present investigation, we identified the phytochemical constituents of total oligomeric flavonoid fraction (TOF) of Cyperus rotundus by LC-ESI-MS/MS and also demonstrated its antihemolytic effects against 2,2'-azobis(2-amidinopropane) dihydrochloride (AAPH) induced hemolysis of rat erythrocytes. Our results of TOF extract exhibited DPPH, metal chelating, ABTS, NO and hydroxyl radical scavenging activities with an IC50 values of 23.72±1.6, 52.45±2.88, 9.8±0.42, 6.5±0.33 and 120±6.83µg/ml respectively, whereas total antioxidant and reducing power activities were 194±12.5µg GAE/mg extract and 145±8.3µg AAE/mg extract. The extract showed potent inhibitory activity against AAPH induced plasmid DNA damage, protein oxidation and lipid peroxidation. The TOF extract mitigates AAPH induced hemolysis and exhibits ∼50% antihemolytic activity. TOF pretreatment also preserved morphology of erythrocytes as observed and measured by light microscope and atomic force microscope analysis. Furthermore, the TOF fraction effectively inhibited AAPH induced LDH release, ROS generation and lipid peroxidation. Taken together, our data demonstrate the antihemolytic activity of C. rotundus against AAPH induced oxidative stress of erythrocytes, and was associated with the decrease in oxidative stress, cellular damage and protection of macromolecules. In conclusion, the effects might be correlated with high content of flavonoids and polyphenols identified in C. rotundus. This suggests the clinical application of TOF fraction of C. rotundus against ROS induced cell death.

WITHDRAWN:Effect of Sodium Chloride Replacement on the Sensory and Physico-Chemical Properties of Restructured Chicken Jerky.

Replacement of sodium chloride (NaCl) with potassium chloride (KCl) and potassium lactate (KLact) in restructured chicken jerky was studied. The experiment was conducted considering three levels of each NaCl (1%, 1.5%, 2%), KCl (0%, 0.5%, 1%) and KLact (0%, 0.5%, 1%) resulting in six treatments with a total salt content of 2% in the product. Physico-chemical and sensory properties of the jerky containing salt replacers were examined and the most suitable NaCl replacement was to be identified. The jerky samples had moisture content below 25%, more than 60% protein and about 5-6% fat. All samples attained a water activity level below 0.8 after 5 hours of drying. Reduction of NaCl in jerky led to increased shrinkage and shear force values. Significant difference was also observed in the hunter color values especially in the case of L* values which increased as the NaCl content in the samples decreased. Scanning electron microscopy images showed that replacing NaCl reduced the structural density and compactness in jerky. Sensory panelists preferred treatments with only KCl. According to principal component analysis carried out and from sensory point of view, 50% replacement of NaCl with KCl was found to be most suitable strategy for developing low sodium jerky without compromising the product quality. (Key words: Restructured jerky, salt replacement, Sensory analysis, JAR profile, Microstructure, Dried meat).

Hybrid HPMC nanocomposites containing bacterial cellulose nanocrystals and silver nanoparticles.

Hydroxypropyl methyl cellulose (HPMC) based hybrid nanocomposites reinforced with bacterial cellulose nanocrystals (BCNC) and silver nanoparticles (AgNPs) had been prepared and characterised. BCNC was capable of improving the tensile strength and modulus of HPMC, but they made the film more brittle. The addition of AgNPs along with BCNC, helped to regain some of the lost elongation properties without affecting other properties. Moisture sorption analysis proved that the hydrophilicity of the nanocomposite decreased considerably by the addition of these nanomaterials. Several mathematical models were also used to fit the experimental sorption results. A unique combination of two nanomaterials was highly effective in overcoming certain limitations of nanocomposites which uses only one type of nanomaterial. This type of hybrid nanocomposites with superior properties is expected to be useful in eco-friendly food packaging applications.