The real role of select herb and spice extracts against Bacillus cereus ATCC 14579 growth in cooked rice

Modified chitosan: Insight on biomedical and industrial applications

Chitosan (CS), a by -product of chitin deacetylation can be useful in a broad range of purposes, to mention agriculture, pharmaceuticals, material science, food and nutrition, biotechnology and of recent, in gene therapy. Chitosan is a highly desired biomolecule due to the existence of many sensitive functional groups inside the molecule and also because of its net cationicity. The latter provides flexibility for creating a wide range of derivatives for particular end users across various industries. This overview aims to compile some of the most recent research on the bio-related applications that chitosan and its derivatives can be used for. However, chitosan's reactive functional groups are amendable to chemical reaction. Modifying the material to show enhanced solubility, a greater range of application options and pH-sensitive targeting and others have been a major focus of chitosan research. This review describes the modifications of chitosan that have been made to improve its water solubility, pH sensitivity, and capacity to target chitosan derivatives. Applying the by-products of chitosan as antibacterial, in targeting, extended release and as delivery systems is also covered. The by-products of chitosan will be important and potentially useful in developing new biomedical drugs in time to come.

Outstanding Approach to Enhance the Safety of Ready-to-Eat Rice and Extend the Refrigerated Preservation

Rice is a broad-spectrum meal consumed annually in large amounts. Ready-to-eat rice is a member of dishes with a high risk of contamination. The present study aimed to increase the safety and shelflife of ready-to-eat rice during temporary storage. To prepare a mixture for extraction, three spices were chosen ginger: thyme:coriander (1:2:1). Two types of extract were prepared, aromatic and water extracts. The bioactive aromatic extract was preserved by encapsulation using chitosan nanoparticle preparation, while water extracts were prepared by warm diffusion. The aromatic extract possessed volatiles with antimicrobial features, including α-pinene, cymene, camphor, 1, 8 cineol, and limonene. The results expressed the extracts’ better antifungal and antibacterial effect, with a distinguishing aromatic one. Water extract was recorded as being rich in phenolic and flavonoids, like Salysilic, p-hydroxybenzoic acid, ferulic, Luteolin 7 glucoside, and quercitin. These molecules play functionality for microbial inhibition in the simulated media. Ready-to-eat rice shelflife was extended by applying the aromatic extract of the encapsulated mixture at the late stage of cooking and before packaging. It can preserve the samples for up to five days at room temperature and up to eight days of refrigerator storage (8 °C). However, water extract had lower activity as antibacterial and antifungal than the aromatic one. Again, water extract activity reduces fungal citrinin secretion by low efficiency more than the aromatic extract. These results recommended the addition of aromatic extract to the ready-to-eat rice meals as a final additive just before packaging.