A Review of using Nanostructured Materials in Food Safety, Packaging and Storage

Food-grade Nano designed materials are largely utilized with a few methodologies for further developed food properties as far as quality and medical advantages. The food-grade nanostructured materials for the most part incorporate inorganic and natural materials, where the utilization of natural nanomaterials, like polysaccharides, proteins, lipids, and others, has been expanded for their profile based assets. Food-grade nanostructured materials might offer further developed food properties as far as surface, shading, flavor, supplement substance, rheology and others, which must be basically checked. The nanostructured materials are likewise used to foster bundling materials, in both essential and optional bundling, for custom fitted properties with diminished waste. Be that as it may, the food handling is estimated as far as movement properties, toxicological conduct of nanoparticle among bundle and food materials, as food handling is a main pressing issue in securing the bundled items for the duration of the existence cycle. Among accessible, polysaccharide-based nanostructured materials, for example, nanocellulose, nanochitosan, nanostarch, and so on, are widely utilized materials for tuned food properties.

A Review of Microbial Contamination in Processed and Street Foods

As a basic physiology need threat to sufficient food, production is threat to human survival food security was a main issue that has gained global concern. This paper looks at the food borne contamination by assessing the availability of food and accessibility of the available food from a food as a microbiologist’s perspective, there are several microorganisms similarly viruses, bacteria, fungi, protozoans, and parasites for which foods serve as vehicles of transmission. Among these agents, several bacteria are most commonly implicated in foodborne outbreak episodes. Foodborne diseases in human beings are caused either by straight contact with infested food animals/animal products (zoonotic) or humans, such as a food handler, or by direct absorption of polluted foods. There are three important terms with regard to foodborne diseases foodborne infections, foodborne toxicoinfections and foodborne intoxications. Foodborne infection is the condition caused by the incorporation of viable cells of a pathogen. For example, Salmonella Enteritidis and Escherichia coli infections are brought about by the ingestion of food contaminated with living cells of these pathogens. Finally, foodborne toxicoinfection is that in which the ingestion of viable pathogenic cells causes the toxins productions inside the human body, leading to infection episodes. For example, Vibrio cholerae produces cholera toxin inside the body after being ingested by the host. The morphology, Gram’s reaction, biochemical properties, and associated foods with important foodborne bacteria.

Effects of the components of conservation agriculture on the profitability of rice (Oryza sativa L.) in the Eastern Gangetic Plain of Bangladesh

A two year longer on-farm research on conservation agriculture was conducted at Bhangnamari area of Bangladesh during November-June in 2014-15 and 2015-16 to evaluate the performance of non-puddled rice cultivation under increased crop residue retention. The rice variety BRRI dhan28 was transplanted under puddled conventional tillage (CT) vs. non-puddled strip tillage (ST) with 50% standing residue (R50) vs. conventional no-residue (R0) practice. The treatments were arranged in a randomized complete block design with four replications. There were no significant yield differences between tillage practices and residue levels in 2014-15. But in the following year, ST yielded 9% more grain compared to CT leading to 22% higher BCR. Retention of 50% residue increased yield by 3% over no-residue, which contributed to 10% higher benefit-cost ratio (BCR). Results of this two year on-farm study confirmed that the ST combined with 50% residue retention yielded the highest grain yield (5.81 t ha-1) which contributed to produce the highest BCR (1.06).

Kinetic study of surfactant cobalt (III) complexes by [Fe(CN)6 4-]: Outer-Sphere Electron-Transfer in Ionic liquids and Liposome Vesicle

UV-Vis., absorption spectroscopy are used to monitor the electron transfer reaction between the surfactant cobalt(III) complexes, cis-[Co(ip)2(C14H29NH2)2]3+, cis-[Co(dpq)2(C14H29NH2)2]3+ and cis-[Co(dpqc)2(C14H29NH2)2]3+ (ip = imidazo[4,5-f][1,10]phenanthroline, dpq = dipyrido[3,2-d:2’-3’-f]quinoxaline, dpqc = dipyrido[3,2-a:2’,4’-c](6,7,8,9-tetrahydro)phenazine, C14H29NH2=Tetradecylamine) and [Fe(CN)6]4- ion in liposome vesicles (DPPC) and ionic liquids ((BMIM)Br) were investigated at different temperatures under pseudo first order conditions using an excess of the reductant. The reactions were found to be second order and the electron transfer is postulated as outer-sphere. The rate constant for the electron transfer reactions were found to increase with increasing concentrations of ionic liquids. The effects of hydrophobicity of the long aliphatic double chains of these surfactant complex ions into liposome vesicles on these reactions have also been studied. Below the phase transition temperature of DPPC, the rate decreased with increasing concentration of DPPC, while above the phase transition temperature the rate increased with increasing concentration of DPPC. Kinetic data and activation parameters are interpreted in terms of an outer-sphere electron transfer mechanism. In all these media the S# values are found to be negative in direction in all the concentrations of complexes used indicative of more ordered structure of the transition state. This is consistent with a model in which the surfactant cobalt(III) complexes and Fe(CN)64- ions bind to the DPPC in the transition state. Thus, the results have been explained based on the self-aggregation, hydrophobic effect, and the reactants with opposite charge.

Surfactant Complex Binding to DNA Interaction Study: Controlling Hydrophobicity in β-Cyclodextrin–DNA Binding Reactions

The interaction of cis-[Co(phen)2(TA)2](ClO4)3, a cationic surfactant complex (phen = 1-10 phenanthroline, TA= Tetradecylamine), with calf thymus DNA has been studied by physici-chemical techniques. The spectroscopic studies together with cyclic voltammetry and viscosity experiments support that the surfactant-cobalt(III) complex binds to calf thymus DNA (CT DNA) by intercalation through the aliphatic chain present in the complex into the base pairs of DNA. The presence of phenanthroline ligand with larger -frame work may also enhance intercalation. Besides the effect of binding of surfactant cobalt(III) complex to DNA in presence of -cyclodextrin has also studied. In presence of -cyclodextrin the binding occur through surface and (or) groove binding. The complex was investigated as one of the potential