Chemical, microbial and biological studies on fresh mango juice in presence of nanoparticles of zirconium molybdate embedded chitosan and alginate

A new alternative of a green polymeric matrix chitosan/alginate-polyethyleniminemethylene phosphonic acid for pharmaceutical residues adsorption

A new generation of a green polymeric matrix, chitosan/alginate-polyethyleniminemethylene phosphonic acid (CHIT/ALG-PEIMPA) was examined in comparative study of adsorption and preconcentration of non-steroidal anti-inflammatory drugs (NSAIDs), diclofenac and ibuprofen. The influences of experimental parameters like pH, time reaction, initial concentration, ionic strength were investigated. The scanning electron microscopy (SEM) images showed heterogeneous morphology with different particle sizes of agglomerates from few micrometers to a hundred micrometers and irregular particles shape, before pharmaceuticals products adsorption. However, after adsorption, SEM micrograph reveals a smooth surface structure of agglomerate, and even in this smaller magnification, it was possible to observe the formation of homogenous and regular surface of CHIT/ALG-PEIMPA. Elementary analysis (EDX) reveals that the phosphonic acid (PEIMPA) was successfully cross-linked onto chitosan/alginate. The maximal adsorption capacity was found to be 222 mg.g^-1, and 122 mg.g^-1 under optimum conditions for diclofenac and ibuprofen respectively. The kinetic modeling followed the pseudo-second-order rate expression for both pharmaceutical drugs. Thermodynamics data leads to an exothermic and spontaneous adsorption processes (∆H = -34.32 KJ mol^-1; ∆H =-21.59 KJ mol^-1), respectively for diclofenac and ibuprofen.

The Impact of Addition Oats (Avena sativa) and Cinnamon on Cookies and their Biological Effects on Rats Treated with Cirrhosis by CCL4

Oats are represented an important source for nutrition, and it have attracted a lot of attention in recent years. In this study we produced oatmeal cookies and oats was added to formula wheat by 50% and 75%. Also, we added cinnamon to treatments 3 and 4 by 5% to increase nutrition value of oatmeal cookies, improvement sensory evaluation and increase antioxidant properties. All the cookies treatments were storage at room temperature. The purposes of this study were to study antioxidant activity for oats and cinnamon. Also determined the chemical composition include (moisture content, protein, ash, total lipids, crude fibers, carbohydrates and total calories) for oats, white flour and oatmeal cookies treatments. In addition evaluated all of sensory evaluation contain (appearance, color, texture, taste and odor) and microbiological evaluation such as (total bacterial count, spore forming bacteria and mold and yeasts count) for oatmeal cookies treatments. Also, biological assays were preformed to measure level of GPT, GOT, urea, creatinine, total cholesterol, triglycerides, HDL, LDL, and glucose. Furthermore, histopathological examination of both liver and kidneys was analyzed. The obtained results were clarified that the antioxidant activity for oats and cinnamon were 52.91% and 87.91%. Moreover, addition of oats and cinnamon to the cookies improve sensory evaluation as made it more acceptable, decreasing microbial load principally treatments 4 (prepared by 75% oats + 5% cinnamon). Biochemical assays were improved in rats with cirrhosis of carbon tetrachloride and their histopathological examination of liver and kidneys. It was clear that the additions ground whole grain oats and cinnamon to wheat flour based cookies improve its nutritional, chemical, and biological functions properties.