The document discusses bioactive packaging, which involves designing food packaging or coatings to enhance the health impact on consumers. Bioactive packaging aims to integrate beneficial compounds like vitamins, prebiotics, and phytochemicals directly into packaging materials. This allows controlled release of these compounds into food over time. Methods like microencapsulation can protect bioactives during storage and release them when needed. Enzymes may also be incorporated to catalyze reactions in food. Materials investigated for bioactive packaging include biopolymers like chitosan, gelatin, and alginate. This novel approach could help address issues with stability and functionality of bioactives in foods.
antimicrobial packaging a type of active packaging in which antimicrobial agents are added to a conventional packaging or it maybe a inheriant just like chitosan. its is considered third type of packaging to prevent microbial decay and hence enhance selflife of package
Active edible films - An emerging trend in Food Packing technologyRaihanathusSahdhiyya
Due to the environmental impacts caused by various types of packaging material (like plastic wraps, packs), Edible films are being developed with beneficial characteristics for both human and environment
The main objective is to extend the shelf life or to improve the quality and saftey of the packed food.
It involves uses of Antioxidants , Antimicrobials, and other naturally/synthetic molecules to achieve this goal.
When anti-microbial systems such as silver based or Triclosan incorporated into conventional polymers such as PE,PP,PVC is called ACTIVE PACKAGING
When substance such as oils, chitosan,bio flavonoids etc. Known for their microbial, antithrombotic,antioxidant, antiinflamatory,cholestrol lowering and anti cancer properties when incorporated into packaging material constitute BIOACTIVE PACKAGING.
Suitable bioactive substances for incorporation into package wall include, phenolic compounds, phytoestrogens, cartenoids, organosulphur compounds, plant sterols, sutable dietary fiber, prebiotics, enzymes etc
antimicrobial packaging a type of active packaging in which antimicrobial agents are added to a conventional packaging or it maybe a inheriant just like chitosan. its is considered third type of packaging to prevent microbial decay and hence enhance selflife of package
Active edible films - An emerging trend in Food Packing technologyRaihanathusSahdhiyya
Due to the environmental impacts caused by various types of packaging material (like plastic wraps, packs), Edible films are being developed with beneficial characteristics for both human and environment
The main objective is to extend the shelf life or to improve the quality and saftey of the packed food.
It involves uses of Antioxidants , Antimicrobials, and other naturally/synthetic molecules to achieve this goal.
When anti-microbial systems such as silver based or Triclosan incorporated into conventional polymers such as PE,PP,PVC is called ACTIVE PACKAGING
When substance such as oils, chitosan,bio flavonoids etc. Known for their microbial, antithrombotic,antioxidant, antiinflamatory,cholestrol lowering and anti cancer properties when incorporated into packaging material constitute BIOACTIVE PACKAGING.
Suitable bioactive substances for incorporation into package wall include, phenolic compounds, phytoestrogens, cartenoids, organosulphur compounds, plant sterols, sutable dietary fiber, prebiotics, enzymes etc
What is hurdle technology,
Introduction to hurdle technology
Need of hurdle technology
Hurdle effects
How it work in food industry
Types of hurdle used in food preservation.
What is hurdle technology,
Introduction to hurdle technology
Need of hurdle technology
Hurdle effects
How it work in food industry
Types of hurdle used in food preservation.
The World Health Organization (WHO) defines probiotics as“ live micro-organisms, which, when administered in adequate amounts confer a health benefit on the host.
Probiotic based products are associated with many health benefits. However, the main problem is the low survival of these microorganisms in food products and in gastrointestinal tract.
To produce these beneficial effects in health, probiotics have to be able to survive and multiply in the host. Probiotics should be metabolically stable and active in the product, survive passage through the stomach and reach the intestine in large amounts. Providing probiotics with a physical barrier is an efficient approach to protect microorganisms and to deliver them into the gut.
Microencapsulation of probiotic bacteria can be used to enhance the viability during processing, and also for the targeted delivery in gastrointestinal tract.
incorporating nutracueticals in food and beverage processing.pdfFoodresearchLab
Consumer understanding of foods’ health and nutritional benefits for boosting health and inhibiting disease drives the global market for nutraceuticals and functional foods. Consumers in this era understand the inevitability of sustaining a healthy diet and lifestyle.
Prefaces:
1. What are the challenges and difficulties in nutraceuticals in food and beverage processing
2. What food research lab offers?
A widely adopted strategy by Food Research Lab is an encapsulation of a nutraceutical ingredient before adding it to food. Our formulation experts use it to overcome the challenges encountered when adding nutraceutical ingredients at an effective dosage without affecting the food’s sensory properties and storage stability.
Our functional foods and nutraceutical product development service help you address all these aspects and develop food, beverage, and nutraceutical products.
To continue reading: https://bit.ly/3OFSZlH
Our services:
1. Functional food and nutraceutical product development
2. Beverage product development
3. Food product development
Contact us if you want to develop functional foods or nutraceutical products
Website: https://www.foodresearchlab.com/
Contact no: UK- +44- 161 818 4656, INDIA- +91 9566299022
Email: info@foodresearchlab.com
Over the past few decades, the evaluation of a number of science disciplines and technologies have revolutionized food and dairy processing sector. Most notable among these are biotechnology, information technology etc. Recently “Nanotechnology”, an essentially modern scientific field that is constantly evolving as a broad area of research, with respect to dairy and food processing, preservation, packaging and development of functional foods
In today’s competitive market new frontier technology is essential to keep leadership in the food and food processing industry. Nowadays Consumers demand fresh, authentic, convenient and flavorful food products. The future belongs to new products and new processes, with the goal of enhancing the performance of the product, prolonging the shelf life, freshness, improving the safety and quality of food product. Nanotechnology has the potential to revolutionize the food and dairy processing sectors days to come.
Nanotechnology is based on the prefix “nano”, a Greek word meaning “dwarf”. According to Pehanich (2006), nanotechnology is the understanding and control of matter at dimensions of roughly 1 to 100 nanometers. To be more specific, nanotechnology is defined as the design,production and application of structures, devices,and systems through control of the size and shape of the material at the nanometer (10-9 of a meter) scale where unique phenomenon enable novel applications (Ravichandran, 2006;National Nanotechnology Initiative, 2006).
Smart food for the XXI century is a review dealing with some interesting biotechnological food approaches: gluten-free bread using iRNA silecing, micoprotein processing for its comercialization and edible films and coatings.
"Hurdle technology is a food preservation technique that involves combining multiple hurdles or barriers to prevent the growth and survival of microorganisms, thus extending the shelf life of food products.
Ohmic heating, also known as Joule heating or electrical resistance heating, is a thermal
processing technique that involves passing an electric current through a food product to generate heat directly within the food.
Dive into the World of Innovation in F&B industry with Our Tech-knowledge. Read the complete articles inside along with weekly buzz, highlights and fun facts."
NVBDCP.pptx Nation vector borne disease control programSapna Thakur
NVBDCP was launched in 2003-2004 . Vector-Borne Disease: Disease that results from an infection transmitted to humans and other animals by blood-feeding arthropods, such as mosquitoes, ticks, and fleas. Examples of vector-borne diseases include Dengue fever, West Nile Virus, Lyme disease, and malaria.
These lecture slides, by Dr Sidra Arshad, offer a quick overview of the physiological basis of a normal electrocardiogram.
Learning objectives:
1. Define an electrocardiogram (ECG) and electrocardiography
2. Describe how dipoles generated by the heart produce the waveforms of the ECG
3. Describe the components of a normal electrocardiogram of a typical bipolar lead (limb II)
4. Differentiate between intervals and segments
5. Enlist some common indications for obtaining an ECG
6. Describe the flow of current around the heart during the cardiac cycle
7. Discuss the placement and polarity of the leads of electrocardiograph
8. Describe the normal electrocardiograms recorded from the limb leads and explain the physiological basis of the different records that are obtained
9. Define mean electrical vector (axis) of the heart and give the normal range
10. Define the mean QRS vector
11. Describe the axes of leads (hexagonal reference system)
12. Comprehend the vectorial analysis of the normal ECG
13. Determine the mean electrical axis of the ventricular QRS and appreciate the mean axis deviation
14. Explain the concepts of current of injury, J point, and their significance
Study Resources:
1. Chapter 11, Guyton and Hall Textbook of Medical Physiology, 14th edition
2. Chapter 9, Human Physiology - From Cells to Systems, Lauralee Sherwood, 9th edition
3. Chapter 29, Ganong’s Review of Medical Physiology, 26th edition
4. Electrocardiogram, StatPearls - https://www.ncbi.nlm.nih.gov/books/NBK549803/
5. ECG in Medical Practice by ABM Abdullah, 4th edition
6. Chapter 3, Cardiology Explained, https://www.ncbi.nlm.nih.gov/books/NBK2214/
7. ECG Basics, http://www.nataliescasebook.com/tag/e-c-g-basics
Best Ayurvedic medicine for Gas and IndigestionSwastikAyurveda
Here is the updated list of Top Best Ayurvedic medicine for Gas and Indigestion and those are Gas-O-Go Syp for Dyspepsia | Lavizyme Syrup for Acidity | Yumzyme Hepatoprotective Capsules etc
Basavarajeeyam is a Sreshta Sangraha grantha (Compiled book ), written by Neelkanta kotturu Basavaraja Virachita. It contains 25 Prakaranas, First 24 Chapters related to Rogas& 25th to Rasadravyas.
Muktapishti is a traditional Ayurvedic preparation made from Shoditha Mukta (Purified Pearl), is believed to help regulate thyroid function and reduce symptoms of hyperthyroidism due to its cooling and balancing properties. Clinical evidence on its efficacy remains limited, necessitating further research to validate its therapeutic benefits.
Title: Sense of Smell
Presenter: Dr. Faiza, Assistant Professor of Physiology
Qualifications:
MBBS (Best Graduate, AIMC Lahore)
FCPS Physiology
ICMT, CHPE, DHPE (STMU)
MPH (GC University, Faisalabad)
MBA (Virtual University of Pakistan)
Learning Objectives:
Describe the primary categories of smells and the concept of odor blindness.
Explain the structure and location of the olfactory membrane and mucosa, including the types and roles of cells involved in olfaction.
Describe the pathway and mechanisms of olfactory signal transmission from the olfactory receptors to the brain.
Illustrate the biochemical cascade triggered by odorant binding to olfactory receptors, including the role of G-proteins and second messengers in generating an action potential.
Identify different types of olfactory disorders such as anosmia, hyposmia, hyperosmia, and dysosmia, including their potential causes.
Key Topics:
Olfactory Genes:
3% of the human genome accounts for olfactory genes.
400 genes for odorant receptors.
Olfactory Membrane:
Located in the superior part of the nasal cavity.
Medially: Folds downward along the superior septum.
Laterally: Folds over the superior turbinate and upper surface of the middle turbinate.
Total surface area: 5-10 square centimeters.
Olfactory Mucosa:
Olfactory Cells: Bipolar nerve cells derived from the CNS (100 million), with 4-25 olfactory cilia per cell.
Sustentacular Cells: Produce mucus and maintain ionic and molecular environment.
Basal Cells: Replace worn-out olfactory cells with an average lifespan of 1-2 months.
Bowman’s Gland: Secretes mucus.
Stimulation of Olfactory Cells:
Odorant dissolves in mucus and attaches to receptors on olfactory cilia.
Involves a cascade effect through G-proteins and second messengers, leading to depolarization and action potential generation in the olfactory nerve.
Quality of a Good Odorant:
Small (3-20 Carbon atoms), volatile, water-soluble, and lipid-soluble.
Facilitated by odorant-binding proteins in mucus.
Membrane Potential and Action Potential:
Resting membrane potential: -55mV.
Action potential frequency in the olfactory nerve increases with odorant strength.
Adaptation Towards the Sense of Smell:
Rapid adaptation within the first second, with further slow adaptation.
Psychological adaptation greater than receptor adaptation, involving feedback inhibition from the central nervous system.
Primary Sensations of Smell:
Camphoraceous, Musky, Floral, Pepperminty, Ethereal, Pungent, Putrid.
Odor Detection Threshold:
Examples: Hydrogen sulfide (0.0005 ppm), Methyl-mercaptan (0.002 ppm).
Some toxic substances are odorless at lethal concentrations.
Characteristics of Smell:
Odor blindness for single substances due to lack of appropriate receptor protein.
Behavioral and emotional influences of smell.
Transmission of Olfactory Signals:
From olfactory cells to glomeruli in the olfactory bulb, involving lateral inhibition.
Primitive, less old, and new olfactory systems with different path
- Video recording of this lecture in English language: https://youtu.be/lK81BzxMqdo
- Video recording of this lecture in Arabic language: https://youtu.be/Ve4P0COk9OI
- Link to download the book free: https://nephrotube.blogspot.com/p/nephrotube-nephrology-books.html
- Link to NephroTube website: www.NephroTube.com
- Link to NephroTube social media accounts: https://nephrotube.blogspot.com/p/join-nephrotube-on-social-media.html
Tom Selleck Health: A Comprehensive Look at the Iconic Actor’s Wellness Journeygreendigital
Tom Selleck, an enduring figure in Hollywood. has captivated audiences for decades with his rugged charm, iconic moustache. and memorable roles in television and film. From his breakout role as Thomas Magnum in Magnum P.I. to his current portrayal of Frank Reagan in Blue Bloods. Selleck's career has spanned over 50 years. But beyond his professional achievements. fans have often been curious about Tom Selleck Health. especially as he has aged in the public eye.
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Introduction
Many have been interested in Tom Selleck health. not only because of his enduring presence on screen but also because of the challenges. and lifestyle choices he has faced and made over the years. This article delves into the various aspects of Tom Selleck health. exploring his fitness regimen, diet, mental health. and the challenges he has encountered as he ages. We'll look at how he maintains his well-being. the health issues he has faced, and his approach to ageing .
Early Life and Career
Childhood and Athletic Beginnings
Tom Selleck was born on January 29, 1945, in Detroit, Michigan, and grew up in Sherman Oaks, California. From an early age, he was involved in sports, particularly basketball. which played a significant role in his physical development. His athletic pursuits continued into college. where he attended the University of Southern California (USC) on a basketball scholarship. This early involvement in sports laid a strong foundation for his physical health and disciplined lifestyle.
Transition to Acting
Selleck's transition from an athlete to an actor came with its physical demands. His first significant role in "Magnum P.I." required him to perform various stunts and maintain a fit appearance. This role, which he played from 1980 to 1988. necessitated a rigorous fitness routine to meet the show's demands. setting the stage for his long-term commitment to health and wellness.
Fitness Regimen
Workout Routine
Tom Selleck health and fitness regimen has evolved. adapting to his changing roles and age. During his "Magnum, P.I." days. Selleck's workouts were intense and focused on building and maintaining muscle mass. His routine included weightlifting, cardiovascular exercises. and specific training for the stunts he performed on the show.
Selleck adjusted his fitness routine as he aged to suit his body's needs. Today, his workouts focus on maintaining flexibility, strength, and cardiovascular health. He incorporates low-impact exercises such as swimming, walking, and light weightlifting. This balanced approach helps him stay fit without putting undue strain on his joints and muscles.
Importance of Flexibility and Mobility
In recent years, Selleck has emphasized the importance of flexibility and mobility in his fitness regimen. Understanding the natural decline in muscle mass and joint flexibility with age. he includes stretching and yoga in his routine. These practices help prevent injuries, improve posture, and maintain mobilit
2. Introduction
Innovative technological developments in the
production of functional foods, whose bioactive
principles and actuators are devised to be contained
within packaging or coating materials.
Bioactive packaging - food package or coating is given
the unique role of enhancing food impact over the
consumer’s health
3. Introduction
Growth of functional foods is expected to be higher, i.e.
up to 5 times at its highest, over the next few years
compared to that of total packaged foods .
(www.euromonitor.com)
In most commercial functional foods are added a
number of bioactive components that are considered to
be beneficial to the health of the consumers.
(Falk, 2004)
4. Industrial limitations
Currently, the majority of commercial functional foods
are presented with the bioactive components
contained within compatible foods, an aspect which
imposes to the food industry a number of limitations
Loss of functionality -processing, storage and/or commercialization
Oxidation
Production line change
5. Bioactive packaging concepts
These previous technologies would, in our vision, be redesigned
for its implementation in packaging materials, creating thus a
whole new packaging technological discipline that can be
generally termed as bioactive packaging. (Lagaron, 2005)
Bioactive packaging materials- capable of withholding desired
bioactive principles in optimum conditions until their eventual
release into the food product
6. definition
Bioactive packaging materials is capable of withholding desired
bioactive principles in optimum conditions until their eventual
release:
- into the food product;
- through controlled or fast release during storage;
- just before consumption.
7. Active and bioactive packaging
The main difference:
Active packaging means maintaining or increasing quality
and safety of packaged foods, ensure a shelf life of packaged
food products.
Bioactive packaging has a direct impact on the health of the
consumer by generating healthier packaged foods.
8. Development of bioactive packaging
Controlled Micro- and Enzymatic
release nanoencapsulation activity
Functional concept including prebiotics, probiotics, phytochemicals, marine oils,
lactosefree foods, encapsulated vitamins, bioavailable flavonoids. (Lagaron, 2005)
9. Integration and controlled release
Most food products reach the consumer with some sort of
packaging (including coating) technology, packaging has become a
major partner in the food chain.
Currently, industrial demand for technologies ensuring the
stability of bioactive compounds in foods remains strong.
New technologies such as micro- and nanoencapsulation.
Biomedical field- the development of matrixes for controlled
release of bioactive substances (drugs) is already a fact.
11. Phytochemicals
Non-nutritive plant chemicals that contain protective, disease-
preventing compounds.
More than 900 different phytochemicals have been identified as
components of foods, and many more phytochemicals continue to
be discovered today. (Liu, 2006)
They are associated with the prevention and/or treatment of:
Cancer, diabetes, cardiovascular disease, and hypertension.
(Bloch & Thomson, 1995)
Help to prevent cell damage, cancer cell replication, and decrease
cholesterol levels.
12. Many phytochemicals are polyphenolic compounds with
antioxidant activity.
Antioxidative effect of phenolics in functional foods is due to a
direct free radical scavenging activity and an indirect effect arising
from chelation of prooxidant metal ions.
(Shahidi, 2004)
Many phenolics are found in oilseeds, but during the processing
steps of refining, bleaching and deodorization a large portion of
phytochemicals are removed. They are essential for health
promotion and disease prevention. (Mattila-Sandholm et al., 2002)
13. Vitamins
Vitamins are essential for good health. Food can supply all the
vitamin requirements provided that the diet is adequate and well-
balanced.
Moreover, some vitamins are destroyed during processing. Most of
the losses are due to heat generated during the canning and
freezing steps (e.g. blanching, pasteurisation and sterilisation).
14. Dietary fiber
Dietary fiber consists of the structural and storage polysaccharides
and lignin in plants that are not digested in the human stomach
and small intestine.
Dietary fiber has demonstrated benefits for health maintenance
and disease prevention and as a component of medical nutrition
therapy.
(Etherton et al., 2002)
15. prebiotic
Prebiotic is considered to be any food component that escapes
digestion in the small intestine and enters the colon, where it may
serve as a growth substrate for intestinal bacteria.
(Roberfroid, 2001)
Prebiotics identified thus far are non-digestible carbohydrates
including lactulose, inulin, and a range of oligosaccharides that
supply a source of fermentable carbohydrate for the beneficial
bacteria in the colon.
16. fabrication of the films
vitamins
High temperature
Bioactive
substance release
Structure of the
material
Humidity pH
17. multilayer structures
control layer
matrix layer
Sorbate-releasing plastic film
for cheese packaging layer
barrier
paint
The inner control layer is thought to govern the rate of diffusion of
the active substance- controlled/fast release
barrier function to protect the bioactives from direct food or food
moisture contact before application of the triggering mechanism
upon food package opening.
19. Micro- and nanoencapsulation
Microencapsulation is defined as a technology for packaging solids,
liquids, or gaseous substances in miniature, sealed capsules that
can release their contents at controlled rates under specific
conditions.
Encapsulated materials can be protected from moisture, heat or
other extreme conditions, thus enhancing their stability and
maintaining viability . (Garcia, & Beristain, 2004)
Release can be site-specific, stage-specific or signaled by changes
in pH, temperature, irradiation or osmotic shock. In food industry,
the most common method is by solvent activated release.
20. Enzymatic packaging
Immobilization of enzymes- food production lines -technological
advantages over the use of free enzymes such as reusability,
improved stability to temperature, resistance to proteases and
other denaturing compounds and improved activity.
(Katchalski-Katzir, 1993)
Objective of these bioactive materials is to catalyse a reaction,
decreasing the concentration of a non-desired food constituent,
and/or producing a food substance beneficial to the health of the
consumer.
21. Enzymatic packaging
Immobilized naringinase in a plastic package. The results
indicated that the grapefruit juice reduced its bitterness by
hydrolysis of naringine, a bitter principle of citrus juices.
(Soares and Hotchkiss 1998)
Binding of b-galactosidase and cholesterol reductase in the
package walls for the hydrolysis of lactose and cholesterol,
respectively. (Brody & Budny, 1995)
UHT milk produced by a conventional process, could be
packaged in a b-galactosidase- bioactive package and during
storage, the product would transform into a low-lactose or free-
lactose product. (Lagaron,2005)
22. The principle of in-package processing: cholesterol reduction of milk with covalently
immobilized cholesterol reductase enzyme. (Brody & Budny, 1995)
23. Immobilization of enzymes
Ionic Covalent
Adsorption Crosslinking Entrapment
binding attachment
(Van Rantwijk, & Sheldon, 2000)
Manufacturing of enzymatic packages will depend on the nature of
the biocatalyst (e.g., whole cells or purified enzymes), the envisaged
storage conditions, the type of food to be packed and the specific
application of the biocatalyst.
24. An entrapment method- enzyme-based oxygen scavenger laminate
paper carrier
enzyme solution
+ additives
Polyethylene films
enzymes
in the
package
heated under pressure
(Andersson & Nielsen, 2002)
25. Surface topography of modified (D) and unmodified (A) LDPE
shown using Atomic Force Microscopy
26. materials
Desirable characteristics should be
High affinity to proteins,
Availability of reactive functional groups or chemical
modifications,
Hydrophilicity,
Mechanical stability and rigidity,
Regenerability,
Ease of preparation in different geometrical
Non-toxicity,
Biocompatibility,
Food and drug regulations complying
And affordability from a price perspective
27. materials
Carrageenan, chitosan, gelatin, polylactic acid (PLA), polyglycolic
acid (PGA) and alginate are very promising materials.
Carrageenan has a long history of safe food applications most
support for applications in enzymatically active food packages.
(Van de Velde & Bakker, 2002)
Chitosan is a natural polymer and has been widely used as a
supporting material. (Kumar, 2000)
Chitosan can provide many advantages . It possesses hydroxyl (OH)
and amino (NH2) groups, which link with enzymes easily and can be
cross-linked to prevent from dissolution in acidic solutions (pH < 2)
(Rorrer, Hsien, & Way, 1993)
28. materials
Gelatin is a natural, biodegradable, biocompatible, nontoxic and
readily available polymer as a carrier for enzymes.
Capability to retain the enzyme viability and activity and, as
observed with other immobilization matrixes, enhancing thermal
stability of the immobilized biocatalysts. (Nagatomo & Matsui, 2005)
PLA and PGA are Food and Drug Administration (FDA) approved
materials because they are degraded by hydrolysis to products
which can be metabolized and excreted. Both of them are
potential matrixes for the encapsulation of enzymes.
(Lazzeri & Giusti, 2005)
31. Bioactive packaging materials from edible chitosan polymer—
antimicrobial activity
(V. Coma, A. Deschamps, and A. Martial, 2011)
32. Bioactive packaging for milk that changes color according to storage
(Ko Yang,2012,http://www.boredpanda.com/creative-packaging-designs,march )
33. conclusion
Bioactive packaging is thus a novel set of technologies designed
to give response to a number of issues related to the feasibility,
stability and bioactivity of functional ingredients for the food
industry.
These technologies aim to integrate the bioactives within new
packaging and coating material concepts and can greatly benefit
from previous developments in the pharmaceutical and
biomedical sectors and from the unique properties of synthetic
and biomass derived biopolymers.