The effects of food essential oils on cardiovascular diseases: A review

Essential oils (EO) are complex secondary metabolites, which are produced by aromatic plants and identified by their powerful odors. Present studies on EO and their isolated ingredients have drawn the attention of researchers to screen these natural products and evaluate their effect on the cardiovascular system. Some EO, and their active ingredients, have been reported to improve the cardiovascular system significantly by affecting vaso-relaxation, and decreasing the heart rate and exert a hypotension activity. Several mechanisms have been proposed for the role of EO and their main active components in promoting the health of the cardiovascular system. The objective of this review is to highlight the current state of knowledge on the functional role of EO extracted from plants for reducing the risk of cardiovascular diseases and their mechanisms of action. Research on EO has the potential to identify new bioactive compounds and formulate new functional products for the treatment of cardiovascular diseases such as arterial hypertension, angina pectoris, heart failure, and myocardial infarction.     

Synthesis and Characterization of Magnetically Retrievable Fe3O4/Polyvinylpyrrolidone/Polystyrene Nanocomposite Catalyst for Efficient Catalytic Oxidation Degradation of Dyes Pollutants

Recently, the application of metal oxides such as Fe₃O₄ nanoparticles have wide interest for environmental remediation and treatment of wastewater especially contaminated with azo dyes owing to its high degradation efficacy and low toxicity. The recovery of magnetic catalysts without losing their efficiency is an essential feature in the catalytic applications. The aim of this article is to investigate and synthesis of magnetically retrievable Fe₃O₄/polyvinylpyrrolidone/polystyrene (Fe₃O₄/PVP/PS) nanocomposite for the catalytic degradation of azo dye acid red 18 (AR18). Fe₃O₄/PVP/PS nanocomposite was prepared in two steps. Firstly, PVP/PS microsphere was synthesized by γ-irradiation polymerization of styrene in presence of PVP solution. Secondly, deposition of Fe₃O₄ nanoparticles on PVP/PS microsphere was achieved by the alkaline co-precipitation of Fe³⁺/Fe²⁺ ions. The chemical structural and morphological properties of PVP/PS microsphere and Fe₃O₄/PVP/PS nanocomposite were examined by XRD, TEM, DLS, FTIR, EDX and VSM techniques. TEM results showed homogeneous morphology, spherical shaped and well-dispersed Fe₃O₄ nanoparticles with average particle size of 26 nm around PVP/PS microspheres. The VSM measurements of Fe₃O₄/PVP/PS nanocomposite exhibit excellent magnetic response of saturation magnetization 26.38 emu/g which is suitable in magnetic separation. The effect of the synthesized Fe₃O₄/PVP/PS nanocomposite on the catalytic degradation of AR18 in presence of hydrogen peroxide (H₂O₂) as a heterogeneous Fenton-like catalyst was examined. The catalyst Fe₃O₄/PVP/PS/H₂O₂ played basic role in promoting the oxidation degradation efficiency of AR18 of initial concentration 50 mg/L to 94.4% in 45 min with excellent recyclability till the sixth cycles under the best conditions of pH 3, 2% v/v H₂O₂ and 0.3 g catalyst amount. Furthermore, the Fe₃O₄/PVP/PS/H₂O₂ hybrid catalyst system supports high capability for oxidation degradation of mixture of different dyes. The Fe₃O₄/PVP/PS nanocomposite catalyst had high magnetic and recyclability characters which are acceptable for the treatment of wastewater contaminated by various dyes pollutants.

     

Quasi-static drainage in a network of nanoslits of non-uniform depth designed by grayscale laser lithography

A method is reported to fabricate silicon–glass nanofluidic chips with non-uniform channel depths in the range 20–500 nm and micrometer resolution in width. The process is based on grayscale laser lithography to structure photoresist in 2.5 dimensions in a single step, followed by a reactive ion etching to transfer the resist depth profile into silicon. It can be easily integrated in a complete process flow chart. The method is used to fabricate a network of interconnected slits of non-uniform depth, a geometry mimicking a nanoporous medium. The network is then used to perform a pressure step-controlled drainage experiment, i.e., the immiscible displacement of a wetting fluid (liquid water) by a non-wetting one (nitrogen). The drainage patterns are analyzed by comparison with simulations based on the invasion percolation algorithm. The results indicate that slow drainage in the considered nanofluidic system well corresponds to the classical capillary fingering regime.     

Microwave and pulsed electric field assisted extractions of polyphenols from defatted canola seed cake

The incorporation of microwave and pulsed electric field (PEF) technologies in optimising the extraction of polyphenols from defatted canola seed cake was determined by Box‐Behnken response surface methodology, using three parameters of microwave treatment (power, time and liquid: solid (L:S) ratio) and four parameters of PEF (ethanol concentration, time, frequency and voltage). After microwave and PEF pretreatments, the polyphenols of defatted canola seed cake were extracted by ultrasound treatment under fixed variables (200 W of ultrasonic power, 70 °C of water bath and 20 min of extraction time). The measured responses were total phenolics, total flavonoids, the DPPH˙ scavenging activity and ferric reducing antioxidant power (FRAP). The maximum yields of all responses were achieved under optimum conditions of microwave processing (5 min, L:S ratio of 6.0 and 633.3 W) and PEF‐assisted extraction (30 V, 30 Hz, 10% ethanol concentration and 10 s).     

Technological,Regulatory, and Ethical Aspects of In Vitro Meat: A Future Slaughter‐Free Harvest

Defined as meat cultured in a laboratory within a bioreactor under controlled artificial conditions, in vitro meat is a relatively recent area that has opened a whole universe of possibilities and opportunities for the meat sector. With improved chemical and microbial safety and varied options, in vitro meat has been proposed as a green, healthy, environmentally friendly, and nutritionally better product that is free from animal suffering and death. Cell culture and tissue culture are the most probable technologies for the development of this futuristic muscle product. However, there are many challenges in the production of a suitable product at an industrial scale under a sustainable production system and a great body of research is required to fill the gaps in our knowledge. Many materials used in the product development are novel and untested within the food industry and demand urgent regulatory and safety assessment systems capable of managing any risks associated with the development of cultured meat. The future of this product will depend on the actions of governments and regulatory agencies. This article highlights emerging biotechnological options for the development of cultured meat and suggests ways to integrate these emerging technologies into meat research. It considers the problems and possibilities of developing cultured meat, opportunities, ethical issues as well as emerging safety and regulatory issues in this area.     

Applied and Emerging Methods for Meat Tenderization: A Comparative Perspective

The tenderization process, which can be influenced by both pre‐ and post‐slaughter interventions, begins immediately after an animal's death and is followed with the disruption of the muscle structure by endogenous proteolytic systems. The post‐slaughter technological interventions like electrical stimulation, suspension methods, blade tenderization, tumbling, use of exogenous enzymes, and traditional aging are some of the methods currently employed by the meat industry for improving tenderness. Over the time, technological advancement resulted in development of several novel methods, for maximizing the tenderness, which are being projected as quick, economical, nonthermal, green, and energy‐efficient technologies. Comparison of these advanced technological methods with the current applied industrial methods is necessary to understand the feasibility and benefits of the novel technology. This review discusses the benefits and advantages of different emerging tenderization techniques such as hydrodynamic‐pressure processing, high‐pressure processing, pulsed electric field, ultrasound, SmartStretch^?, Pi‐Vac Elasto‐Pack® system, and some of the current applied methods used in the meat industry.     

1,3,5‐Triazino Peptide Derivatives: Synthesis,Characterization, and Preliminary Antileishmanial Activity

A library of short di‐, tri‐, and tetra‐peptides with an s‐triazine moiety at the N terminus and either an amide or ethyl ester C terminus was prepared in solution and on the solid phase. The two remaining positions of the s‐triazine moiety were substituted with methoxy, morpholino, or piperidino groups. All the synthesized peptide derivatives were analyzed by HPLC and fully characterized by IR spectroscopy, ¹H and ¹³C NMR spectroscopy, elemental analysis, and mass spectrometry (MALDI TOF/TOF). A preliminary study of the antileishmanial activity of the 1,3,5‐triazinyl peptide derivatives revealed that four dipeptide amide derivatives showed higher antipromastigote or antiamastigote activity than the reference standard drug miltefosine with no significance acute toxicity.     

Evidence against the non-enzymatic calcium theory of tenderization

The objective of the present study was to determine whether variation in the tenderization of lamb longissimus could be attributed to variations in the rise in free calcium postmortem and sarcomere lengthening post rigor. The longissimus muscle of 10 crossbred lambs (Romney×Coopworth) was sampled at 1 and 7 days postmortem for determination of MIRINZ shear force, myofibrillar fragmentation index (MFI), sarcomere length, free calcium, and proteolysis of troponin-T. Despite considerable variation in tenderness and tenderization of the muscles, sarcomere lengthening was not observed. The concentration of free calcium at 7 days postmortem correlated significantly with the MFI (r=0.640; P<0.05) and tended to correlate with the shear force (r=−0.596; P<0.1) and degradation of troponin-T (r=0.625; P<0.1). Degradation of troponin-T was significantly correlated with tenderization (r=0.664; P<0.05). Troponin-T is a calpain substrate, but reportedly is not degraded through a direct effect from calcium. The present results, therefore, suggest that the variation in free calcium in postmortem muscle affects tenderization through an effect on the calpain system and not through a direct effect of calcium on myofibrillar proteins. Consequently, the results of this study do not support the (calcium) theory that calcium directly affects tenderization.     

Metmyoglobin reducing activity and colour stability of ovine longissimus muscle

Characteristics of metmyoglobin reducing activity in ovine longissimus were determined, and its effect on colour and colour stability of muscle was investigated in two experiments. In the first experiment vacuum packed ovine longissimus samples were incubated at 5–35°C during the first 16 h post mortem (n=8 per treatment). Metmyoglobin reducing activity was negatively affected by incubation temperatures above 30°C, but colour and colour stability were little affected at 24 h post mortem and after 2 weeks of vacuum storage at 2°C. In the second experiment the effects of pre-slaughter stress and electrical stimulation on metmyoglobin reducing activity, colour and colour stability of ovine longissimus (n=40) with an ultimate pH below 5.8 were investigated. Neither of the treatments had an effect on metmyoglobin reducing activity or colour parameters. The relatively large variation in metmyoglobin activity and colour parameters allowed correlation analysis. Metmyoglobin reducing activity was not correlated to colour or the colour stability parameters. The results of the present study indicate that metmyoglobin reducing activity is not the primary determinant of colour or colour stability of ovine longissimus muscle.     

Effect of the defatting process,acid and alkali extraction on the physicochemical and functional properties of hemp,flax and canola seed cake protein isolates

The effect of the defatting process, acid and alkali extractions on the physicochemical and functional properties of hemp, flax and canola protein isolates was studied. The defatting process enriched the protein content from around 35 to 52–55 % in the defatted oilseed cakes. Further treatment with acid and alkali led to the highest enrichment (P < 0.05) in the protein content (>90 %). The defatting process produced the lightest (P < 0.05) colour compared to the parent oilseed cakes and the protein isolates. Alkali extraction produced protein isolates with the highest (P < 0.05) water holding capacity while the original oilseed cakes had the highest oil holding capacity. Acid and alkali extractions produced protein isolates with the highest emulsifying activity and emulsion stability. The alkaline soluble flax protein isolate and acid hemp protein isolate had the highest (P < 0.05) creaming stability and largest droplet size respectively. Amino acid profiles of protein isolates after acid and alkali extraction were improved, leading to a protein suitable for fortification in food products that meet human nutrition requirements.