The effect of different lyophilisation pressures on the microbiological stability, physicochemical, microstructural, and sensorial properties of yoghurt powders

Unveiling potent Schiff base derivatives with selective xanthine oxidase inhibition: In silico and in vitro approach

This research describes the synthesis by an environmentally-friendly method, microwave irradiation, development and analysis of three novel and one previously identified Schiff base derivative as a potential inhibitor of bovine xanthine oxidase (BXO), a key enzyme implicated in the progression of gout. Meticulous experimentation revealed that these compounds (10, 9, 4, and 7) have noteworthy inhibitory effects on BXO, with IC50 values ranging from 149.56 µM to 263.60 µM, indicating their good efficacy compared to that of the standard control. The validation of these results was further enhanced through comprehensive in silico studies, which revealed the pivotal interactions between the inhibitors and the catalytic sites of BXO, with a particular emphasis on the imine group (-C = N-) functionalities. Intriguingly, the compounds exhibiting the highest inhibition rates also showcase advantageous ADMET profiles, alongside encouraging initial assessments via PASS, hinting at their broad-spectrum potential. The implications of these findings are profound, suggesting that these Schiff base derivatives not only offer a new vantage point for the inhibition of BXO but also hold considerable promise as innovative therapeutic agents in the management and treatment of gout, marking a significant leap forward in the quest for more effective gout interventions.

Foaming and Other Functional Properties of Freeze-Dried Mare's Milk

The aim of this study was to evaluate the effect of the freeze-drying process on the preservation of mare's milk. This was achieved through the characterization of the functional properties of reconstituted freeze-dried mare's milk. The chemical composition, bulk density, foam capacity, and ability to form emulsions of the atherogenic, thrombogenic, and hypercholesterolemic fatty acid index were investigated. The freeze-drying process did not change the proportion of the milk components in the dry matter. The moisture content of the freeze-dried mare's milk was 10.3 g/kg and the bulk was below 0.1 g/mL. The foaming capacity was 111.3%; hence, the foaming capacity of the milk was very poor. The oil binding capacity was 2.19 g/g of protein. The freeze-drying process improves the binding degree and retention of oil by milk proteins, but produced foam was unstable, short-lived, and lacked the ability to retain air fractions. The atherogenic index and thrombogenic index values calculated for reconstituted milk were 1.02 and 0.53, respectively. The hypercholesterolemia fatty acid index was 25.01.

Nutmeg Essential Oil, Red Clover, and Liquorice Extracts Microencapsulation Method Selection for the Release of Active Compounds from Gel Tablets of Different Bases

The current study presents the most suitable method for encapsulating nutmeg essential oil with liquorice and red clover. Two widely used methods, spray-drying and freeze-drying, were employed to find the most suitable for essential oil volatile compounds’ protection. Results showed that freeze-dried capsules (LM) had a higher yield (85.34%) compared to the exact formulation of spray-dried microcapsules (SDM)—45.12%. All the antioxidant and total phenolic compounds’ results obtained with the LM sample were significantly higher compared with SDM. LM microcapsules were incorporated in two different bases with no additional sugar (gelatin and pectin) for targeted release. Pectin tablets had firmer and harder texture properties, while gelatin tablets had a more elastic texture. There was a significant impact on texture changes caused by microcapsules. Microencapsulated essential oil with extracts can be used alone or in a gel base (pectin or gelatin, depending on user preferences). It could be an effective product to protect the active volatile compounds and regulate the release of active compounds and give a pleasant taste.