Outbreak regarding Mucormycosis inside Coronavirus Disease Patients Pune India

The effect of germination time on physicochemical characteristics of brown rice flour and its effect on gluten free bread qualities have been investigated. Germination was carried out at 28 °C and 100 % RH for 12, 24 and 48 h; brown rice and soaked brown rice was also analyzed. Selleckchem Cariprazine Significant changes on hydration and pasting properties of brown rice flour were found during germination. The starch degradation by enzyme activity could be evidenced with the decrease in viscosity and water binding capacity (WBC). No significant effect in specific volume, humidity and water activity of the gluten free bread was found as germination time increase, but a significant softness of the crumb was obtained. However, at 48 h of germination, the intense action of α amylase could result in excessive liquefaction and dextrinisation, causing inferior bread quality. Overall, germinated rice flour showed appropriate functionality for being used as raw ingredient in gluten free breadmaking.The addition effect of date liquid sugar (DLS, 1-9 % v/v) to yoghurt milk on the physical (colour, firmness and syneresis), chemical (pH, total titratable acidity (TTA), total phenolic content (TPC) and antioxidant activity), rheological (viscosity and flow behaviour), and sensory attributes was scrutinized. Results showed that the pH value decreased by increasing DLS concentration from 1 to 6 %, while the TTA decreased with an increase in DLS from 6 to 9 % (p  less then  0.05). The whey syneresis, firmness and viscosity values were considerably influenced by the DLS content and acidity of the yoghurts (p  less then  0.05). A noticeable increase in antioxidant activity and TPC was found by the increasing DLS content (p  less then  0.05). Yoghurts containing 6 % v/v DLS also had the lowest syneresis and the highest firmness among the different samples. Moreover, a pseudoplastic rheological behaviour was detected for all the produced yoghurts. An increase in DLS concentration of manufactured yoghurts led to an increase in a, b and total colour difference (TCD) values and a decrease in L value (p  less then  0.05). The sensory evaluation revealed that there was no significant different in the colour scores. However, the used panelists determined the yoghurt supplemented with 6 % DLS had the highest scores for other investigated attributes.Rheum emodi is principally known to consist 1,8-dihydroxyanthraquinones (DHAQs) that find immense use in the chemical, pharmaceutical, cosmetic industries and in herbal medication and food sector. link2 The aim of this study was to compare non-conventional and classical methods for extraction of anthraquinones from R. emodi. Optimisation of the extraction parameters for various methods was done and their extraction efficiency was evaluated. In preliminary screening experiments, choice of solvent and solid solvent ratio was optimised. Comparison of extraction efficiency for classical methods like maceration, heat-reflux, soxhletion and non-conventional methods like ultra-sonication and sublimation was done for five DHAQs - aloe emodin, rhein, emodin, chrysophanol and physcion using HPLC-UV and fluorescence detection in native and acid hydrolysed samples. It was observed that ethanol was the best solvent for extraction of anthraquinones with a solid solvent ratio of 120. A prior acid hydrolysis led to significant increase in anthraquinone extraction. Among the extraction methods heat reflux for 45 min was the most prominent extraction method with highest recovery of the DHAQs. In ultrasonic assisted extraction, an increase in the anthraquinone extraction was seen till 45 min after which the concentration declined. A novel, solvent-free, green and selective method of extraction by sublimation was found to be effective for extraction of anthraquinones.Black and green pepper essential oils were used in this study in order to determine the chemical composition, in vitro antimicrobial activity against food spoilage microorganisms and in situ oils effect on food microorganism, after incorporation in chicken soup, by suggested methodology for calculation of Growth inhibition concentrations (GIC50). Chemical analysis revealed a total of 34 components. The major constituent of black pepper oil was trans-caryophyllene (30.33 %), followed by limonene (12.12 %), while β-pinene (24.42 %), δ(3)-carene (19.72 %), limonene (18.73 %) and α-pinene (10.39 %) were dominant compounds in green pepper oil. Antimicrobial activity was determined by microdilution technique and minimal inhibitory (MIC) and minimal bactericidal/fungicidal concentrations (MBC/MFC) were determined. Green pepper oil showed stronger antibacterial and antifungal activity (MIC 0.50-1.87; MBC 0.63-2.5 mg/ml; MIC 0.07-0.16; MFC 0.13-1.25 mg/ml) against black pepper oil (MIC 0.07-3.75; MBC 0.60-10.00 mg/ml; MIC 0.63-5.00; MFC 1.25-10.00 mg/ml. Oils successfully inhibited the growth of S. aureus in chicken soup in a dose dependent manner. GIC50 values were calculated after 24, 48 and 72 h and were in range of 0.156-0.689 mg/ml. The 50 % inhibitory concentrations (IC50) of EOs were 36.84 and 38.77 mg/ml with in 2, 2-diphenyl-1-picrylhydrazyl (DPPH) assay respectively. The obtained results revealed that black and green pepper volatiles are efficient in controlling the growth of known food-spoilage microorganisms.Rheological properties of salep-milk mixture as hot drink were evaluated using a rotational viscometer at different temperature (45, 50, 55, 60, and 65 °C) and salep concentration (0.75, 1.00, and 1.25 w/v, %). All salep-milk mixtures exhibited non-Newtonian behavior. The shear rate /shear stress data obtained from forward and backward directions were examined by common rheological models such as power law, Herschel-Bulkey, Casson and Bingham plastic models. Among the common models, the power-law model fitted the shear rate and shear stress data for 1.00 and 1.25 % salep concentration at all temperature. The Bingham plastic model described well the flow behavior of the salep-milk mixtures in 0.75 % salep concentration at all temperature. Flow behavior index (n), according to the power law and Herschel-Bulkey models decreased with an increase in salep concentration and a decrease of temperature. link3 The consistency coefficient decreased with temperature and increased with salep concentration.α-Mangostin, the major xanthone constituent of mangoteen fruit pericarp, has several important pharmaceutical application but its bioavailability is restricted due to its insolubility in water. Herein, we synthesized water soluble α-mangostin-D-glucoside by glycosylation of α-mangostin at hydroxyl group; using amyloglucosidase (3.2.1.3) catalyzed reaction in supercritical carbon dioxide (SC-CO2) media. Response surface methodology (RSM) based on a five-variable central composite rotatable design involving 32 experiments was used to determine the effect of pressure (80-160 bar), temperature (35-75 °C), enzyme concentration (15-45 mg), buffer pH (4.0-8.0) and buffer volume (1.0-5.0 mL). Experimental data fitted the second-order polynomial equation as indicated by R(2) value of 0.94. The optimal enzymatic conversion within the experimental range of the variables reached 20.3 % at a pressure of 120 bar, temperature of 55 °C, enzyme concentration of 30 mg, buffer volume of 3 mL and pH 6.0 which is well matched with the predictive yield.Bran from different rice varieties is a treasure of nutrients and nutraceuticals, and its use is limited due to the poor sensory and functional properties. Application of enzymes can alter the functional and phytochemical properties. So the effect of endo-xylanase, cellulase and their combination on microstructural, nutraceutical and antioxidant properties of pigmented (Jyothi) and non-pigmented (IR64) rice bran were investigated. Scanning electron micrograph revealed micro structural changes in fibre structures on processing. All the enzymatic processing methods resulted in an increase in the content of oryzanol, soluble, bound and total polyphenols, flavonoid and tannin. It also showed an increase in the bioactivity with respect to free radical scavenging activity and total antioxidant activity. However, extent of the increase in bio-actives varied with the type of bran and enzyme application method. Endo-xylanase showed higher percentage difference compared to controls of Jyothi and IR64 bran extracts respectively in the content of the bound (10 & 19 %) and total (20 & 14 %) polyphenols. Combination of both the enzymes resulted in higher percentage increase of bioactive components and properties. It resulted in greater percentage difference compared to controls of Jyothi and IR64 extracts respectively in the content of soluble (58 & 17 %) and total (21 & 14 %) polyphenols, flavonoids (12 & 38 %), γ-oryzanol (10 & 12 %), free radical scavenging activity (64 & 30 %) and total antioxidant activity (82 & 136 %). It may be concluded that enzymatic bio-processing of bran with cellulose and hemicellulose degrading enzymes can improve its nutraceutical properties, and it may be used for development of functional foods.The characteristics on physicochemical and morphological properties of starches were investigated in fresh waxy corn kernels. Starches were isolated from eight waxy corn genotypes at the immature kernel stage growing in Thailand. The starch content showed variation with genotypes and ranged from 77.76 to 90.97 %. Granule size distribution showed a two population of starch granules with peak values ranged from 0.8 to 1.1 μm (small) and 9.0 to 12.2 μm (large). Genotypes were also significantly different for average chain length (CL), unit chain length distribution and pasting properties. The small granule ( less then 5 μm) was negatively correlated with CL and degree of polymerization (DP) 25-36 of amylopectin (-0.82 and -0.67, respectively, P  less then  0.01). And a strong relationship between trough and final viscosity was consistent with the contribution of pasting properties.Cold pressed rice bran oil (CPRBO) is used in foods, cosmetics, and pharmaceuticals due to its desirable health and functional attributes. The purpose of this work was to study the formation, antioxidant property and oxidative stability of oil-in-water emulsion of CPRBO. The influence of oil (10-40 % CPRBO) and surfactant (1-5 % glyceryl monostearate (GMS)) concentration on the properties of emulsions were studied. The lightness (L*) and yellowness (b*) of CPRBO emulsions decreased as GMS concentration increased, which was attributed to a decrease in droplet size after homogenization. The CPRBO emulsion was stable during storage at room temperature for 30 days. Increasing the oil concentration in the CPRBO emulsions increased their antioxidant activity, which can be attributed to the corresponding increase in phytochemical content. However, GMS concentration had little impact on the antioxidant activity of CPRBO emulsions. The storage of CPRBO emulsion at room temperature showed that lipid oxidation markers gradually increased after 30 days of storage, which was correlated to a decrease in gamma oryzanol content and antioxidant activity. These results have important implications for the utilization of rice bran oil (RBO) as a function ingredient in food, cosmetic, and pharmaceutical products.