Physicochemical characteristics of tea seed starches from twenty-five cultivars.

The physicochemical features of starches separated from tea seeds of 25 cultivars were analyzed. The distinct characteristic of tea seed starches was that they had high apparent amylose content (AAC, 28.94-39.91 %) and resistant starch contents (4.64-8.24 %), suggesting that tea starch can be used for production of low glycemic index food. One cultivar (T12) had smallest breakdown (74.2 RVU) and highest gel hardness, indicating it performed stably during shear thinning, resulting in a firm texture. Another cultivar (T25) had a peak viscosity of 417.6 RVU, a large breakdown and small setback, suggesting a low tendency for retrogradation. There was a range of 61.6 °C to 77.5 °C for the peak gelatinization temperature and 0.163 to 0.390 for the flow behavior index values. These parameters could serve for selecting suitable starches with minor differences in physicochemical properties for food use. Correlation analysis indicated that AAC is a key factor determining starch retrogradation properties. The broad genetic diversity in the tea seed starch physicochemical features provided potentially versatile applications in the food industry. The results gained from the present study contribute to a better understanding of tea seed starch quality, and encourage its application in many value-added food products.

Exploring Pijuayo (Bactris gasipaes) Pulp and Peel Flours as Fat Replacers in Burgers: A Multivariate Study on Physicochemical and Sensory Traits.

Meat products are known for their lipid profile rich in saturated fats and cholesterol, and also for the formation of oxidation compounds; therefore, a reduction in animal fat may result in a product less harmful to health. Pijuayo is an Amazon fruit known for its nutritional properties, such as its fiber and lipid content. For these reasons, it is an attractive fruit to replace animal fat in meat products. The present work used pijuayo pulp and peel flours to partially replace animal fat in beef-based burgers at 25% and 50% levels, considering sensory and physicochemical outcomes evaluated by Principal Component Analysis (PCA), Correspondence Analysis (CA) and Multiple Factor Analysis (MFA). Pijuayo flour affected the physicochemical characteristics evaluated by PCA, where the samples with greater fat replacement were characterized by a high carbohydrate content and instrumental yellowness. The minimal fat replacement did not abruptly affect the PCA's instrumental texture and color, proximal composition, yield properties, and lipid oxidation. The overall liking was greater in the 25% fat reduction treatments, even greater than the control, in which positive sensory attributes for liking were highlighted for those treatments. A small segment of consumers (11% of total consumers) preferred the treatment with greater replacement of fat with pijuayo peel flour, which these consumers tended to characterize as seasoned. However, this treatment had the lowest liking. The MFA showed that the sensory characteristics tender and tasty were strongly correlated with overall liking and were highlighted in the samples of 25% fat reduction, suggesting that the pijuayo improves the tenderness and flavor of reduced-fat burgers. Other inclusion levels between 25% and 50% of fat replacement could be explored, and optimization studies are needed. In addition, the sensory characteristics and flavor-enhancing compounds of the fruit, as well as the nutritional aspects of the inclusion of pijuayo, should be studied, such as the fatty acid profile. These characteristics will be informative to explore pijuayo as a fat replacer at a pilot scale and industrial scale.

Detection of invisible biological traces in relation to the physicochemical properties of substrates surfaces in forensic casework.

Touch DNA, which can be found at crime scenes, consists of invisible biological traces deposited through a person's skin's contact with an object or another person. Many factors influence touch DNA transfer, including the "destination" substrate's surface. The latter's physicochemical characteristics (wettability, roughness, surface energy, etc.) will impact touch DNA deposition and persistence on a substrate. We selected a representative panel of substrates from objects found at crime scenes (glass, polystyrene, tiles, raw wood, etc.) to investigate the impact of these characteristics on touch DNA deposition and detection. These were shown to impact cell deposition, morphology, retention, and subsequent touch DNA genetic analysis. Interestingly, cell-derived fragments found within keratinocyte cells and fingermarks using in vitro touch DNA models could be successfully detected whichever the substrates' physicochemistry by targeting cellular proteins and carbohydrates for two months, indoors and outdoors. However, swabbing and genetic analyses of such mock traces from different substrates produced informative profiles mainly for substrates with the highest surface free energy and therefore the most hydrophilic. The substrates' intrinsic characteristics need to be considered to better understand both the transfer and persistence of biological traces, as well as their detection and collection, which require an appropriate methodology and sampling device to get informative genetic profiles.

Synthesis of polymerizable betulin maleic diester derivative for dental restorative resins with antibacterial activity.

OBJECTIVE: Bisphenol A glycidyl methacrylate (Bis-GMA) is of great importance for dental materials as the preferred monomer. However, the presence of bisphenol-A (BPA) core in Bis-GMA structure causes potential concerns since it is associated with endocrine diseases, developmental abnormalities, and cancer lesions. Therefore, it is desirable to develop an alternative replacement for Bis-GMA and explore the intrinsic relationship between monomer structure and resin properties. METHODS: Here, the betulin maleic diester derivative (MABet) was synthesized by a facile esterification reaction using plant-derived betulin and maleic anhydride as raw materials. Its chemical structure was confirmed by 1H and 13C NMR spectra, FT-IR spectra, and HR-MS, respectively. The as-synthesized MABet was then used as polymerizable comonomer to partially or completely substitute Bis-GMA in a 50:50 Bis-GMA: TEGDMA resin (5B5T) to formulate dental restorative resins. These were then determined for the viscosity behavior, light transmittance, real-time degree of conversion, residual monomers, mechanical performance, cytotoxicity, and antibacterial activity against Streptococcus mutans (S. mutans) in detail. RESULTS: Among all experimental resins, increasing the MABet concentration to 50 wt% made the resultant 5MABet5T resin have a maximum in viscosity and appear dark yellowish after polymerization. In contrast, the 1MABet4B5T resin with 10 wt% MABet possessed comparable shear viscosity and polymerization conversion (46.6 ± 1.0% in 60 s), higher flexural and compressive strength (89.7 ± 7.8 MPa; 345.5 ± 14.4 MPa) to those of the 5B5T control (48.5 ± 0.6%; 65.7 ± 6.7 MPa; 223.8 ± 57.1 MPa). This optimal resin also had significantly lower S. mutans colony counts (0.35 ×108 CFU/mL) than 5B5T (7.6 ×108 CFU/mL) without affecting cytocompatibility. SIGNIFICANCE: Introducing plant-derived polymerizable MABet monomer into dental restorative resins is an effective strategy for producing antibacterial dental materials with superior physicochemical property.

Mechanistic insights into the changes of biological activity and physicochemical characteristics in Lacticaseibacillus paracasei fortified milk powder during storage.

To clarify the change mechanism of biological activity and physicochemical characteristics in Lacticaseibacillus paracasei JY025 fortified milk powder (LFMP) during storage, morphological observation, JY025 survival, storage stability, and metabolomics of LFMP were determined during the storage period in this study. The results showed that the LFMP had a higher survival rate of JY025 compared with the bacterial powder of JY025 (LBP) during storage, which suggested that milk powder matrix could reduce strain JY025 mortality under prolonged storage in the LFMP samples. The fortification of strain JY025 also affected the stability of milk powder during the storage period. There was lower water activity and higher glass transition temperature in LFMP samples compared with blank control milk powder (BCMP) during storage. Moreover, the metabolomics results of LFMP indicated that vitamin degradation, Maillard reaction, lipid oxidation, tricarboxylic acid cycle, and lactobacilli metabolism are interrelated and influence each other to create complicated metabolism networks.

"Hg distribution and accumulation in soil and vegetation in areas impacted by artisanal gold mining in the Southern Amazonian region of Madre de Dios, Peru."

Artisanal and small-scale gold mining (ASGM) is the primary global source of anthropogenic mercury (Hg) emissions. It has impacted the Amazon rainforest in the Peruvian region of Madre de Dios. However, few studies have investigated Hg's distribution in terrestrial ecosystems in this region. We studied Hg's distribution and its predictors in soil and native plant species from artisanal mining sites. Total Hg concentrations were determined in soil samples collected at different depths (0-5 cm and 5-30 cm) and plant samples (roots, shoots, leaves) from 19 native plant species collected in different land cover categories: naked soil (L1), gravel piles (L2), natural regeneration (L3), reforestation (L4), and primary forest (L5) in the mining sites. Hg levels in air were also studied using passive air samplers. The highest Hg concentrations in soil (average 0.276 and 0.210 mg kg-1 dw.) were found in the intact primary forest (L5) at 0-5 cm depth and in the plant rooting zones at 5-30 cm depth, respectively. Moreover, the highest Hg levels in plants (average 0.64 mg kg-1 dw) were found in foliage of intact primary forest (L5). The results suggest that the forest in these sites receives Hg from the atmosphere through leaf deposition and that Hg accumulates in the soil surrounding the roots. The Hg levels found in the plant leaves of the primary forest are the highest ever recorded in this region, exceeding values found in forests impacted by Hg pollution worldwide and raising concerns about the extent of the ASGM impact in this ecosystem. Correlations between Hg concentrations in soil, bioaccumulation in plant roots, and soil physical-chemical characteristics were determined. Linear regression models showed that the soil organic matter content (SOM), pH, and electrical conductivity (EC) predict the Hg distribution and accumulation in soil and bioaccumulation in root plants.

Spatial and seasonal groundwater quality assessment for drinking suitability using index and machine learning approach.

Spatial and seasonal evaluation and monitoring of groundwater (GW) quality is essential for the sustainable management of this priceless resource and the provision of safe drinking water. Nevertheless, GW quality appraisal was not given due attention in the current study area (flat terrain part of the Tana sub-basin). This study sought to assess the seasonal and regional physicochemical GW quality parameters for drinking appropriateness using the drinking water quality index (DWQI) and support vector machine (SVM). The main cations in both the dry and wet study seasons were, in decreasing order, Na+, Ca2+, Mg2+, K+, and Fe2+, according to the results. Conversely, the main anions were HCO3-, CO32-, Cl- or NO3-, SO42- and PO43-, ordered from higher to lower. During the two research seasons, Ca-HCO3 and Na-HCO3 were the predominant water types based on Piper diagram results. Reverse ion exchange and evaporation were the principal hydrogeochemical processes that control the hydrogeochemistry identified by Durov and Gibbs diagrams, respectively. Excellent GW quality class for drinking was demonstrated by the majority of geographical and seasonal DWQI readings over the two seasons. Nevertheless, during the rainy season, there was a noticeable decline in the GW quality condition around the northern shores of Lake Tana. Therefore, it is advised to implement comprehensive GW quality protection measures and improve system management to mitigate pollution to reduce health hazards in the examined region.

Influence of Three Modification Methods on the Structure, Physicochemical, and Functional Properties of Insoluble Dietary Fiber from Rosa roxburghii Tratt Pomace.

Rosa roxburghii Tratt pomace is rich in insoluble dietary fiber (IDF). This study aimed to investigate the influence of three modification methods on Rosa roxburghii Tratt pomace insoluble dietary fiber (RIDF). The three modified RIDFs, named U-RIDF, C-RIDF, and UC-RIDF, were prepared using ultrasound, cellulase, and a combination of ultrasound and cellulase methods, respectively. The structure, physicochemical characteristics, and functional properties of the raw RIDF and modified RIDF were comparatively analyzed. The results showed that all three modification methods, especially the ultrasound-cellulase combination treatment, increased the soluble dietary fiber (SDF) content of RIDF, while also causing a transition in surface morphology from smooth and dense to wrinkled and loose structures. Compared with the raw RIDF, the modified RIDF, particularly UC-RIDF, displayed significantly improved water-holding capacity (WHC), oil-binding capacity (OHC), and swelling capacity (SC), with increases of 12.0%, 84.7%, and 91.3%, respectively. Additionally, UC-RIDF demonstrated the highest nitrite ion adsorption capacity (NIAC), cholesterol adsorption capacity (CAC), and bile salt adsorption capacity (BSAC). In summary, the combination of ultrasound and cellulase treatment proved to be an efficient approach for modifying IDF from RRTP, with the potential for developing a functional food ingredient.

The mechanism of microbial structure and flavor characteristics in Qing-Jiang-flavor Jiupei regulated by different fermentation seasons.

The physicochemical characteristics of Jiupei are crucial in regulating the metabolism of microbial communities and the flavor profile of Baijiu during the fermentation process. This study systematically monitored the physicochemical characteristics of Qing-Jiang-flavor Baijiu Jiupei (QJFJ) and analyzed its microbial community structure and flavor compounds. Results indicated that dominant bacteria were significantly enriched in Summer- and Autumn-Jiupei (Spring: Summer: Autumn: Winter = 1.00: 1.40: 1.29: 1.21), while dominant fungi were significantly enriched in Spring- and Autumn-Jiupei (Spring: Summer: Autumn: Winter = 1.45: 1.00: 1.35: 1.31). Sequentially, reducing sugars (day 0), temperature (day 5 - day 10), moisture (day 15), and acidity (day 20 - day 25) in Jiupei affected the succession pattern of the microbial community, regulating the abundance of Saccharomyces, Staphylococcus, Cyberlindnera, and Lactobacillus, individually. Alcohol and acid compounds are considered seasonal differential compounds in QJFJ. This study will provide a theoretical basis for Baijiu production across different seasons.

Performance enhancement, bacterial communities optimization and emerging pollutants elimination by microalgal-bacterial consortium for treating aquaculture pond sediments.

Aquaculture pond sediments have a notable influence on the ecosystem balance and farmed animal health. In this study, microalgal-bacterial immobilization (MBI) was designed to improve aquaculture pond sediments via synergistic interactions. The physicochemical characteristics, bacterial communities, and the removal efficiencies of emerging pollutants were systematically investigated. The consortium containing diatom Navicula seminulum and Alcaligenes faecalis was cultivated and established in the free and immobilized forms for evaluating the treatment performance. The results indicated that the immobilized group exhibited superior performance in controlling nutrient pollutants, shaping and optimizing the bacterial community compositions with the enrichment of functional bacteria. Additionally, it showed a stronger positive correlation between the bacterial community shifts and nutrient pollutants removal compared to free cells. Furthermore, the immobilized system maintained the higher removal performance of emerging pollutants (heavy metals, antibiotics, and pathogenic Vibrios) than free group. These findings confirmed that the employment of immobilized N. seminulum and A. faecalis produced more synergistic benefits and exerted more improvements than free cells in ameliorating aquaculture pond sediments, suggesting the potential for engineering application of functional microalgal-bacterial consortium in aquaculture.

Comparison of different drying technologies for kiwifruit pomace: Changes in physical characteristics, nutritional properties and antioxidant capacities.

The objective of this study was to evaluate the impacts of different drying technologies including microwave drying (MD), vacuum microwave drying (VMD), sun drying (SD), vacuum drying (VD), hot air drying (HAD), and vacuum freeze drying (VFD) on the physical characteristics, nutritional properties and antioxidant capacities of kiwifruit pomace in order to realize by-product utilization and improve energy efficiency. Results showed that both MD and VMD significantly reduced drying time by >94.6%, compared to traditional thermal drying which took 14-48 h. MD exhibited the highest content of soluble dietary fiber (9.5%) and the lowest energy consumption. Furthermore, VMD resulted in the highest content of vitamin C (198.78 mg/100 g) and reducing sugar (73.78%), and the antioxidant capacities ranked only second to VFD. Given the financial advantages and product quality, VMD was suggested to be advantageous technology in actual industrial production.

Structure, thermal stability, physicochemical and functional characteristics of insoluble dietary fiber obtained from rice bran with steam explosion treatment: Effect of different steam pressure and particle size of rice bran.

Rice bran was modified by steam explosion (SE) treatment to investigate the impact of different steam pressure (0.4, 0.8, 1.2, 1.6, and 2.0 MPa) with rice bran through 60 mesh and rice bran pulverization (60, 80, and 100 mesh) with the steam pressure of 1.2 MPa on the structure, thermal stability, physicochemical and functional characteristics of insoluble dietary fiber (IDF) extracted from rice bran. IDF with SE treatment from scanning electron microscopy images showed a porous honeycomb structure, and lamellar shape in IDF became obvious with the increase of steam pressure. The relative crystallinity and polymerization degree of crystalline regions in IDF from rice bran with SE treatment from X-ray diffraction analysis were decreased. Differential scanning calorimetry results showed that thermal stability of IDF with SE treatment increased with the increase of crushing degree. The results of FT-IR also suggested that some glycosidic and hydrogen bonds in IDF could be broken, and some cellulose and hemicellulose were degraded during SE process. The physicochemical and functional characteristics of IDF, including water-holding capacity, oil-holding, glucose adsorption capacity, α-amylase and pancreatic lipase inhibition capacity were decreased with the increase of steam pressure and crushing degree. The swelling and nitrite adsorption capacities of IDF were increased first and then decreased with the increase of steam pressure. The physicochemical and functional characteristics of IDF from rice bran were improved after SE treatment, which might provide references for the utilization of IDF from rice bran with SE treatment.

Characteristics of Pickering emulsions stabilized by microgel particles of five different plant proteins and their application.

Pickering emulsions stabilized by protein particles are of great interest for use in real food systems. This study was to investigate the properties of microgel particles prepared from different plant proteins, i.e., soybean protein isolate (SPI), pea protein isolate (PPI), mung bean protein isolate (MPI), chia seed protein isolate (CSPI), and chickpea protein isolate (CPI). MPI protein particles had most desirable Pickering emulsion forming ability. The particles of SPI and PPI had similar particle size (316.23 nm and 294.80 nm) and surface hydrophobicity (2238.40 and 2001.13) and emulsion forming ability, while the CSPI and CPI particle stabilized emulsions had the least desirable properties. The MPI and PPI particle stabilized Pickering emulsions produced better quality ice cream than the one produced by SPI particle-stabilized emulsions. These findings provide insight into the properties of Pickering emulsions stabilized by different plant protein particles and help expand their application in emulsions and ice cream.

The principal component analysis of key and significant features of the safety and nutritional value of Mahyaveh sauce.

The objective of present research is to evaluate the changes in the chemical, microbial, and biogenic amines in Persian fish sauce (Mahyaveh) during 40 days of fermentation. In the current survey, the parameters of salt percentage, pH, total nitrogen concentration, amino nitrogen concentration, Brix, color features, cadaverine, and histamine concentration were measured in the fish sauce. The amino nitrogen content, total protein, Brix, and salt were increased along with the progression of fermentation process. The microbial population of Mahyaveh sauce demonstrated that lactic acid bacteria (LAB), total bacterial count, and Enterobacteriaceae decreased during fermentation. The population of lactic acid bacteria and the total count of bacteria were around one logarithmic cycle lower in the presence of 10% salt than under low salt conditions. Histamine and cadaverine concentrations increased to 43.49 and 42.76 mg/kg during the fermentation period, respectively. As a result, the population density of histamine-producing bacteria rose from 3.00 log CFU/mL at the beginning to 4.58 log CFU/mL at the end of process. The population density of cadaverine-producing bacteria was 3.43 and 5.24 log CFU/mL on the 20th and 40th days of fermentation, respectively. Sensory evaluation results indicated that our sample of fish sauce had an overall acceptability score of 5.1 (good). On the other hand, Principal Component Analysis (PCA) demonstrated a positive correlation between the most of chemical parameters and the fermentation period. The concentration of cadaverine and histamine has a positive association with the pH and type of bacteria producing the biogenic amines.

Evaluation of the scaling and corrosive potential of the cooling water supply system of a nuclear power plant based on the physicochemical control dataset.

The data of physicochemical control for the cooling water supply system of the Rivne Nuclear Power Plant (Ukraine), where water samples were monitored three times a day during 2022-2023. The pH, temperature, total dissolved salts, total hardness and total alkalinity were measured using standard methods. The differences in ϕ and ψ, Langelier saturation index (LSI) and Ryznar stability index (RSI), which characterise scaling and corrosive potential, were calculated The calculated values are ϕ - ψ: 0.29 (± 0.62), LSI: 1.51 (± 0.39), and RSI 5.74 (± 0.69). According to the scaling and corrosive classification, the water is characterised as susceptible to scale formation. Moreover, to the Pearson correlation coefficient (ρ), there is a very strong relationship ρ = -0.9635 between LSI and RSI, a weak relationship ρ = -0.2370 between ϕ - ψ and RSI, and ρ = -0.2997 between ϕ - ψ and LSI.

Physicochemical and Sensory Characterization of Whey Protein-Enriched Semihard Cheese.

In view of potential future changes of German food legislation with regard to cheese product quality parameters, this study aimed to evaluate the quality of whey protein-enriched semihard cheese (WPEC). Model WPEC was produced in a pilot plant and on an industrial scale by adding defined amounts of high-heat (HH) milk to the cheese milk and comprehensively analyzed during cheese processing. The dry matter, total protein, pure protein, fat, and sodium chloride content of six-week ripened cheese samples were not significantly different (p < 0.05) when the technologically necessary heating of the curd was adapted to the amount of HH milk. However, the ripening, firmness, and melting behavior of WPEC was different compared to cheese without HH milk. During ripening, no formation of whey protein peptides was observed, but differences in the amount of some bitter peptides deriving from the casein fraction were found. Sensory data suggested a slightly more bitter taste perception by the panelists for the WPEC. Further technological adjustments are recommended to obtain marketable WPEC.

Effects of Teosinte Flour (Dioon mejiae) on Selected Physicochemical Characteristics and Consumer Perceptions of Gluten-Free Cocoa Cookies Formulated with Mung Bean (Vigna radiata) Flour.

Dioon mejiae, or teosinte, is a living fossil tree discovered in Olancho, Honduras, whose seeds have a desirable nutritional profile that can provide health benefits. As a result, the objective of this study was to evaluate the effects of teosinte flour obtained from seeds on selected physicochemical characteristics and consumer perceptions of gluten-free cocoa cookies formulated with mung bean (Vigna radiata) flour. Gluten-free cocoa cookies were prepared with different levels of teosinte flour (0%, 70%, 80%, 90%, and 100% by weight of mung bean flour) in substitution of mung bean flour. The cookies were evaluated for texture hardness, color (L*, a*, b*), moisture content, and water activity. Sensory acceptability of appearance, color, texture, aroma, flavor, and overall quality of cocoa cookies was rated by 175 consumers using a "yes/no" binomial scale. Overall liking was evaluated using a 9-point hedonic scale. Purchase intent was evaluated with a "yes/no" binomial scale. The levels of teosinte flour did not significantly affect the acceptability of appearance, color, texture, flavor, aroma, and overall quality, and neither the overall liking nor the purchase intent responses. However, the texture attribute had the lowest % acceptability response among all sensory attributes. The addition of teosinte flour did not affect water activity and color (L*, a*, b*), whereas it decreased the texture hardness (g force), producing softer cookies. Cocoa cookies stayed acceptable even at 100% teosinte flour addition (70% acceptability; mean overall liking = 5.69). Teosinte flour has an excellent nutritional profile that could be practically applied in baked goods.

Investigating the characteristics of combustible fraction of legacy waste: A study on energy recovery potential and GHG emission quantification.

In India, majority of the generated municipal solid waste (MSW) was dumped in poorly managed landfills and dumpsites over the past decades and is an environmental and health hazard. Landfill mining is a promising solution to reclaim these sites along with the recovery of resources (materials and energy). During landfill mining operations, the combustible fraction is one of the major components recovered and needs proper management for maximizing resource recovery. For the identification of appropriate resource recovery options, knowledge of the physicochemical characteristics is required. The present study aims to assess the depth-wise change in the composition of legacy waste and the physicochemical characteristics of the combustible fraction. Furthermore, a material flow analysis considering the incineration of combustible fraction was performed to estimate the energy generation potential and the associated greenhouse gas (GHG) emissions. The results of the compositional analysis of dry legacy waste revealed that the fine fraction (<4 mm soil-like material) was dominating with a share of 36%. The depth-wise analysis showed a decrease in the calorific value with increasing landfill depth, while no specific trend was observed for the other parameters analyzed, including proximate and ultimate analysis, and chlorine content. The material flow analysis performed for 100 tonnes of wet legacy waste indicated that 52 tonnes of waste is combustible fraction. The GHG emissions through incineration of one tonne of dry combustible fraction would be 1389 kg CO2-eq, with 1125 kWh of electrical energy generation potential.

Factors Affecting the Synthesis of Bovine Serum Albumin Nanoparticles Using the Desolvation Method.

Currently, protein-based nanoparticles are in high demand as drug delivery systems due to their exceptional qualities, including nontoxicity, nonantigenicity, and biodegradability. Other qualities include high nutritional value, abundance of renewable resources, excellent drug binding capacity, greater stability during storage and in vivo, as well as ease of upgrading during manufacture. Examples of protein suitable for this purpose include ovalbumin (OVA) derived from egg white, human serum albumin (HSA), and bovine serum albumin (BSA). To create albumin nanoparticles, six different processes have been investigated in depth and are frequently used in drug delivery systems. These included desolvation, thermal gelation, emulsification, NAB technology, self-assembly, and nanospray drying. Several experimental conditions in the synthesis of albumin nanoparticles can affect the physicochemical characterization. Therefore, this study aimed to provide an overview of various experimental conditions capable of affecting the physicochemical characteristics of BSA nanoparticles formed using the desolvation method. By considering the variation in optimal experimental conditions, a delivery system of BSA nanoparticles with the best physicochemical characterization results could be developed.

Bile salt-enriched vs. non-enriched nanoparticles: comparison of their physicochemical characteristics and release pattern.

Bile salts were first used in the preparation of nanoparticles due to their stabilizing effects. As time went by, they attracted much attention and were increasingly employed in fabricating nanoparticles. It is well accepted that the physicochemical properties of nanoparticles are influential factors in their permeation, distribution, elimination and degree of effectiveness as well as toxicity. The review of articles shows that the use of bile salts in the structure of nanocarriers may cause significant changes in their physicochemical properties. Hence, having information about the effect of bile salts on the properties of nanoparticles could be valuable in the design of optimal carriers. Herein, we review studies in which bile salts were used in preparing liposomes, niosomes and other nanocarriers. Furthermore, the effects of bile salts on entrapment efficiency, particle size, polydispersity index, zeta potential, release profile and stability of nanoparticles are pointed out. Finally, we debate how to take advantage of bile salts potential for preparing desirable nanocarriers.