scholarly journals Characteristics of Effervescent Tablets of Lactobacilli Supplemented with Chinese Ginseng (Panax ginseng C.A. Meyer) and Polygonatum sibiricum

2020 ◽  
Vol 10 (9) ◽  
pp. 3194 ◽  
Author(s):  
Feng Zhao ◽  
Meng Li ◽  
Lingling Meng ◽  
Jinhan Yu ◽  
Tiehua Zhang
Keyword(s):  
Panax Ginseng ◽  
Food Industry ◽  
Lactobacillus Species ◽  
Escherichia Coli O157 ◽  
Counting Method ◽  
Tablet Form ◽  
Tablet Disintegration ◽  
Lethal Rate ◽  
Effervescent Tablet ◽  
Multiple Health

Development of probiotic products has always been popular in the food industry. Considering the advantages of effervescent tablets, developing probiotic products in effervescent tablet form was conducted in this study. Besides three Lactobacillus species, whole root powders of two medicine food homology herbs, Chinese ginseng (Panax ginseng C.A. Meyer) and Polygonatum sibiricum, were added to the formulation in equal amounts for multiple health care functions. Using the plate counting method, the viability of lactobacilli was measured. After tabletting, lactobacilli viability in tablets containing the two herbs, L-group (20 mg herbs/tablet), M-group (60 mg herbs/tablet), and H-group (100 mg herbs/tablet) was higher than that in the control (containing no herbs). After tablet disintegration, the survival rate of lactobacilli after gastrointestinal fluids treatment was measured; it was higher for the L-group and the H-group than for the control. After incubation with dissolved tablets for 1 h, the lethal rate of Staphylococcus aureus and Escherichia coli O157:H7 for tablets containing the herbs was lower than that for the control. In the organoleptic assessment test, the L-group and the control were preferred to the M-group and the H-group. During storage at 25 °C for two months, the viability of lactobacilli in tablets containing the herbs was similar to that in the control. In conclusion, the formulation of the L-group has the best characteristics.

scholarly journals FORMULATION DEVELOPMENT AND CHARACTERIZATION OF EFFERVESCENT TABLETS ALONG WITH LEVOCETIRIZINE DIHYDROCHLORIDE

2020 ◽  
pp. 124-130
Author(s):  
SEMIMUL AKHTAR ◽  
SOEB HUSSAIN ◽  
SUDIP KUMAR MANDAL
Keyword(s):  
In Vitro Dissolution ◽  
Formulation Development ◽  
Compression Method ◽  
Tablet Form ◽  
Almost All ◽  
Effervescent Tablet ◽  
Fast Acting ◽  
Effervescent Agents

Objective: Levocetirizine dihydrochloride is also known as “Xyzol.” Levocetirizine dihydrochloride is a second-generation piperazine derivative, potent H1 selective agent. Levocetirizine dihydrochloride is the active R (-) enantiomer of cetirizine dihydrochloride. In the case of an allergic or histaminic reaction, the medication must respond rapidly. Many older patients, infants, and dysphagia patients have trouble swallowing traditional tablets or capsules. Hence, a need exists for a relatively fast-acting effervescent tablet form. Methods: The tablets were prepared by direct compression method using citric acid and sodium bicarbonate as effervescent agents. Then, they were tested for parameters of pre- and post-compression. Tablets were evaluated for studies of general appearance, uniformity of substance, hardness, friability, and in vitro dissolution. Results: More than 90% of the drug was released from almost all the formulations within 1 min. More formulations underwent rapid 90-day stability trials. Conclusion: No major changes in the taste, disintegration, and dissolution profiles were found in tablets.

scholarly journals Potential for Bacteriophage Cocktail to Complement Commercial Sanitizer Use on Produce against Escherichia coli O157:H7

2020 ◽  
Vol 8 (9) ◽  
pp. 1316
Author(s):  
Badrinath Vengarai Jagannathan ◽  
Steven Kitchens ◽  
Paul Priyesh Vijayakumar ◽  
Stuart Price ◽  
Melissa Morgan
Keyword(s):  
Food Industry ◽  
The United States ◽  
Escherichia Coli O157 ◽  
E Coli ◽  
Phage Cocktail ◽  
Need To Evaluate ◽  
Significant Efficacy ◽  
Microplate Reader ◽  
Safe Food ◽  
Potential Use

The increasing concern for food safety has created a need to evaluate novel techniques to eliminate or control pathogens, resulting in safe food. In this study, four bacteriophages of bovine origin, specific to E. coli O157:H7, were successfully isolated and characterized. A microplate reader assay demonstrated the efficacy of the bacteriophage (phage) cocktail against E. coli O157:H7 resulting in a significant reduction (p < 0.01) in the target pathogen population. The phage cocktail demonstrated significant efficacy (p < 0.05) against E. coli O157:H7 in the presence of the most utilized sanitizers in the United States, namely 100 parts per million (ppm) free chlorine and 100-ppm peroxyacetic acid. Survival in the sanitizer concentrations demonstrates the potential use of phage cocktail and sanitizer synergistically to enhance sanitation operations in the food industry.

Development of sustained release formulations of chlorine dioxide gas for inactivation of foodborne pathogens on produce

2021 ◽  
pp. 108201322097628
Author(s):  
Sang-Hyun Park ◽  
Sang-Soon Kim ◽  
Dong-Hyun Kang
Keyword(s):  
Sustained Release ◽  
Chlorine Dioxide ◽  
Foodborne Pathogens ◽  
Food Industry ◽  
Sodium Chlorite ◽  
Escherichia Coli O157 ◽  
Gas Concentration ◽  
E Coli ◽  
Chlorine Dioxide Gas ◽  
Spinach Leaves

Formulations for the sustained release of chlorine dioxide (ClO2) gas were developed, and their gas-producing profiles and antimicrobial effects against Escherichia coli O157:H7 and Salmonella Typhimurium were evaluated in spinach leaves and tomatoes under different relative humidity (RH) conditions. Sodium chlorite (NaClO2) and citric acid were used to generate ClO2 gas, and the generation rate and maximum ClO2 gas concentration were controlled using diatomaceous earth (DE) and calcium chloride (CaCl2). Under 90% RH conditions, sustained release of ClO2 gas was achieved in presence of DE. When 12 g of DE was added to the mixture, the ClO2 gas concentration remained constant at 18 ± 1 ppmv for approximately 28 h. At 50% RH, addition of CaCl2 was effective in maintaining a constant ClO2 gas concentration. When 0.05 g of CaCl2 was added to mixtures containing 0.5 g of DE, ClO2 gas concentration remained constant at 11 ± 1 ppmv for approximately 26 h. Treatment with 30 ppmv of ClO2 gas at 90% RH achieved more than 6.16 and 5.48 log reductions of E. coli O157:H7 and S. Typhimurium on spinach leaves (in 15 min), and more than 6.78 and 6.34 log reductions of the same in tomatoes (in 10 min). The sustained release formulations for ClO2 gas, developed in this study, could facilitate the use of ClO2 gas as an antimicrobial agent in the food industry.

Thermal Destruction of Escherichia coli O157:H7 in Hamburger†

1997 ◽  
Vol 60 (10) ◽  
pp. 1163-1166 ◽  
Author(s):  
VIJAY K. JUNEJA ◽  
OSCAR P. SNYDER ◽  
AARON C. WILLIAMS ◽  
BENNE S. MARMER
Keyword(s):  
Food Industry ◽  
Thermal Destruction ◽  
Ground Beef ◽  
Escherichia Coli O157 ◽  
Data Logger ◽  
E Coli ◽  
Beef Patties ◽  
Type K ◽  
Cooking Times ◽  
Retail Food

The inactivation of E. coli O157:H7 in ground beef patties cooked in a skillet was investigated. Ground beef patties inoculated with a mixture of five strains of E. coli O157:H7 were cooked in a Farberware skillet set at a temperature of 275°F (137°C). Eight type K thermocouples connected to a data logger were used to record the temperatures at eight points within the patty. The cooking times studied ranged from 2.25 min to 4 min. Tryptic soy agar plates overlaid with sorbitol MacConkey agar were used for recovery of E. coli O157:H7. Heating of ground beef patties to an internal temperature endpoint of 155°F (68.3°C) resulted in 4-log cycle reductions of the organism. The results of this investigation conducted under conditions simulating those that occur in the retail food industry provide a basis for ensuring safety against E. coli O157:H7 in ground beef patties.

Escherichia coli O157: H7: Overview of Clinical and Epidemiological Issues

1994 ◽  
Vol 57 (7) ◽  
pp. 632-637 ◽  
Author(s):  
PHILLIP I. TARR
Keyword(s):  
Escherichia Coli ◽  
Hemolytic Uremic Syndrome ◽  
Food Industry ◽  
The United States ◽  
Human Infection ◽  
Escherichia Coli O157 ◽  
Human Pathogen ◽  
E Coli ◽  
Life Threatening ◽  
Uremic Syndrome

Escherichia coli O157:H7 is an important and common human pathogen which causes diarrhea, bloody diarrhea (hemorrhagic colitis) and the life threatening post-diarrheal disorder, hemolytic uremic syndrome (HUS). Escherichia coli O157:H7 produces one or two potent cytotoxins, designated Shiga-like toxins (or verocytotoxins) I and II. While additional serotypes of cytotoxin-producing E. coli may cause human disease, E. coli O157:H7 is the most important such enteric pathogen in the United States. Epidemiologic data suggest that the incidence of hemolytic uremic syndrome is probably increasing. Until data emerge from controlled studies, conservative management of infected patients remains the mainstay of therapy, rather than specific antibacterial or antitoxin therapy. The serious nature of illness caused by E. coli O157:H7 should make prevention of human infection with this pathogen a high priority for the food industry.

scholarly journals Molecular Characteristics, Synthase, and Food Application of Cereal β-Glucan

2021 ◽  
Vol 2021 ◽  
pp. 1-8
Author(s):  
Lijing Sun ◽  
Mengyun Hu ◽  
Jie Zhao ◽  
Liangjie Lv ◽  
Yelun Zhang ◽  
...  
Keyword(s):  
Food Industry ◽  
Water Solubility ◽  
Antioxidant Activities ◽  
Health Benefits ◽  
Cereal Grains ◽  
Molecular Characteristics ◽  
Antitumor Effects ◽  
Food Ingredient ◽  
Prevention Of Diabetes ◽  
Multiple Health

Cereal β-glucan is a type of valuable dietary fiber that mainly exists in the aleurone, subaleurone, and endosperm of some cereal grains. β-Glucan is acknowledged as a functional food ingredient owing to its multiple health benefits, including the prevention of diabetes, reduction in the incidence of cardiovascular disease, antitumor effects, antioxidant activities, and immunostimulation. It is well documented that cellulose synthase-like CslF/H/J genes encode synthases responsible for β-glucan biosynthesis in cereal grains. Recently, β-glucan has been widely applied as an emulsion stabilizer, thickening agent, fat substitute, and bioactive ingredient in the food industry due to its water solubility, viscosity, gelation property, and health benefits. Therefore, the present paper aims to review the molecular characteristics, synthase gene family, and food application of cereal β-glucan in recent years.

Synthesis of Type A Zeolite from Rice Husk Ash and Its Application as a Builder on Effervescent Tablet Form Detergent

2020 ◽  
Vol 57 (3) ◽  
pp. 203-210 ◽  
Author(s):  
Yusriadi Yusriadi ◽  
Evi Sulastri ◽  
Novita Pratiwi Lembang
Keyword(s):  
Rice Husk ◽  
Rice Husk Ash ◽  
Type A ◽  
Tablet Form ◽  
Effervescent Tablet

Where’s the fat? Freeze-fracture analysis of ingredient interactions in food systems

1993 ◽  
Vol 51 ◽  
pp. 48-49
Author(s):  
Jean Fincher
Keyword(s):  
Lipid Droplets ◽  
Food Systems ◽  
Food Industry ◽  
Freeze Fracture ◽  
Food Science ◽  
Complex Interactions ◽  
Fat Reduction ◽  
Important Trend ◽  
Conventional Foods ◽  
Whipped Cream

An important trend in the food industry today is reduction in the amount of fat in manufactured foods. Often fat reduction is accomplished by replacing part of the natural fat with carbohydrates which serve to bind water and increase viscosity. It is in understanding the roles of these two major components of food, fats and carbohydrates, that freeze-fracture is so important. It is well known that conventional fixation procedures are inadequate for many food products, in particular, foods with carbohydrates as a predominant structural feature. For some food science applications the advantages of freeze-fracture preparation procedures include not only the avoidance of chemical fixatives, but also the opportunity to control the temperature of the sample just prior to rapid freezing.In conventional foods freeze-fracture has been used most successfully in analysis of milk and milk products. Milk gels depend on interactions between lipid droplets and proteins. Whipped emulsions, either whipped cream or ice cream, involve complex interactions between lipid, protein, air cell surfaces, and added emulsifiers.

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