Histopathological Evaluation of Eggshell and DBM Combination on the Repair of Critical Size Experimental Calvarial Bone Defects in Rats.

Fracture repair is a constant clinical challenge, and finding a method to promote and improve restoration is a primary goal for researchers. This is examined from various perspectives, such as fewer complications, increased speed, and cost-effectiveness. The present study aimed to investigate the effectiveness of eggshell powder, compared to the commercial form of demineralized bone matrix (DBM), in critical-size defects in rat calvarial bone. In this study, 40 adult male Wistar rats were selected and randomly divided into four groups of 10. The first group was the control group (C), the second was the eggshell powder group (E), the third was the DBM group (D), and the fourth was the one simultaneously receiving eggshell powder and DBM (DE). In these groups, a 5 mm diameter defect was created in the calvaria using a trephine. All animals received the appropriate treatment for their group. Each group was then divided into two subgroups of five. On days 30 and 60 post-surgery, these subgroups were euthanized, followed by sampling and histopathology examinations. After evaluating the repair percentage using Quick Photo software, the DE group had the highest repair percentage on days 30 and 60. Groups E and D had similar recovery percentages, with group D having a slightly higher one. There was a significant difference between all three groups and the control group. In conclusion, eggshell powder may potentially serve as a suitable substitute for some transplants.

Chitosan-cinnamon essential oil nano-formulation: Application as a novel additive for controlled release and shelf life extension of beef patties.

In this study cinnamon essential oil-incorporated chitosan nanoparticles (CEO-CSNPs) were produced by an emulsion-gelation method. Size, zeta potential and polydispersity index of the formed nanoparticles were 235.6nm, 25.1mV and 0.33, respectively. In vitro release evaluation showed an initial burst effect, followed by a slow CEO release during 104h (at pH∼5). Different formulations of patties including control, samples containing free and encapsulated CEO and ascorbic acid were analyzed for physicochemical characteristics, microbial growth and sensorial attributes during 8days of storage at 4°C. Both free and encapsulated CEO decreased the microbial population of patties compared to the control (p<0.05) throughout the experiment. On the 8th day, the best formulations in TBARS test were AA-0.05 (0.05% of ascorbic acid) and 0.1-EN-CEO (0.1% of encapsulated CEO). During storage, the color parameters of the patties containing encapsulated CEO changed slightly whereas color and metmyoglobin content significantly decreased in samples containing free CEO and control. Free CEO had an unfavorable impact on color and odor but the incorporation of encapsulated CEO improved the consumer acceptability. The principle component analysis clearly distinguished 6 formulation groups based on physicochemical characteristics.