EpiPanGI Dx: The cell-free Genetic make-up methylation finger print for that early discovery associated with digestive cancers.

β-carotene and vitamin C contents (1.13 ± 0.02 and 16.56 ± 0.52 mg/100 mL respectively) and antioxidant activity towards DPPH· (EC50 2.43 ± 0.07 mg/mL), ABTS·+ (3.48 ± 0.07 μmol Trolox/mL) and FRAP (10.16 ± 0.10 μmol Trolox/mL), make this nectar a functional food with potential for the food industry.Lipid nanocarrier displays the advantages over conventional drug carriers as they are formulated with biodegradable and non-irritant lipids. However, the main drawbacks are the agglomeration of lipid particles, instability over storage, low drug loading, and the burst release of active ingredients. In this study, we investigated the effects of various polysorbate nonionic surfactants namely Tween 20, 40, 60, or 80 on the nanostructured lipid carrier (NLC). NLC incorporated with polysorbate nonionic surfactant was prepared by using high-pressure homogenization technique. The average size was reduced to 139.9 ± 15.8 nm in the presence of Tween 80 and remained stable in nano-size even incubated for 28 days. Encapsulation of l-ascorbic acid or Gold Tri.E 30 showed a high encapsulation efficiency of more than 75%, where the highest was Gold Tri.E in the presence of Tween 60 at 99.7%. In vitro release study showed that the release of both l-ascorbic acid and Gold Tri.E was significantly reduced in NLC with Tween as compared to bare active ingredients and NLC without Tween. In conclusion, the incorporation of Tween successfully produced a lipid nanocarrier that has the potential to be developed as a carrier of various active ingredients such as nutrients, extracts, and drugs.The use of antimicrobial agents within a matrix, specifically layered compounds, is of growing interest for reducing contamination due to food borne pathogens and deteriorative microorganisms, one of the main health problems worldwide. In this study, zinc layered hydroxide nanoparticles were synthesized as a matrix for nisin immobilization. Layered materials were characterized by X-ray diffraction, Fourier-Transform Infrared and Ultra Violet-Visible spectra, Scanning Electron Microscopy, and by Thermogravimetric Analysis. Thermal, chemical, enzymatic, and biological stabilities were assessed against Lactobacillus brevis as control strain. Free and immobilized nisin in solution were previously subjected to 25 and 121 °C, pH (7, 9) and inactivation with protease before antimicrobial tests that lasted 21 days. Immobilized nisin was found to maintain the activity levels after the protease action while the pure nisin solution lost its activity gradually. Furthermore, immobilized nisin treated at 121 °C and pH 7 showed higher activity than pure nisin after 21 days. These results may support that immobilizing nisin in zinc layered hydroxide salts promoted extended nisin inhibitory activity in solution after thermal, chemical or enzymatic treatments. This research provides an alternative to nisin application that could be used in processes where such operating conditions take place, as in dairy products.Agro-industrial waste material is a rich source of various bioactive components and fiber. Apple pomace is a by-product of apple juice processing unit. It contains a plethora of phenolic compounds and dietary fiber. The addition of apple pomace in bakery items is a judicious approach to utilize the apple juice processing industry waste material in nutritional product development. Purposely, in the current research the apple pomace was collected from the juice processing industry followed by drying at 58-60 °C. The dried pomace was ground added in wheat flour (AARI-11) at 5, 10, 15, 20 and 25% to prepare cookies. The wheat flour (AARI-11) contained crude fiber (0.57%), crude protein (10.71%) and total phenolic contents (1.35 mg/g) while apple pomace showed higher contents of dietary fiber and total phenolic contents i.e. 10.85% and 9.75 mg/g respectively. CT7001 hydrochloride Maximum values of physical characteristics of cookies such as thickness and width were found in T0 as 1.47 mm and 5.13 mm, respectively. On the other hand, spread factor and hardness changed and maximum value was observed in T5 as 46.20 and 1555.5 n/m2 respectively. Based on the sensory and compositional attributes, it was concluded that good quality cookies with improved organoleptic properties can be prepared through using 10% apple pomace powder with wheat flour.There was few studies using the simultaneous reduction of fat and sodium chloride, as well as the stability of the meat products with these reductions. This study aimed to evaluate the effects of fat and sodium chloride reduction in beef burgers during storage. For this, two treatments were produced T1-without fat and sodium chloride reduction (control) and T2-with 50% fat reduction + 5% fructooligosaccharides and with the replacement of 50% of sodium chloride by potassium chloride. Physicochemical analysis and sensory acceptance were performed. According to results, the pH increased (p  less then  0.05) with 120 days. For the lipid oxidation, there was an interaction between treatments and storage. There was an increase in TBARS with storage for both treatments. T2 had the highest TBARS at 0, 30, and 60 days. For the color before cooking, there was a reduction in the redness (p  less then  0.05) with 90 days. After cooking, the lightness reduced at 90 days, while the redness increased at 90 days. However, the instrumental changes were not perceived by consumers. For the sensory acceptance, there was a reduction in the flavor, texture and overall liking with storage. However, despite the decline, the averages remained in the acceptance zone. The beef burgers were perceived as less juiciness and less salty after storage. Thus, the storage affects the physicochemical characteristics and sensory evaluation of beef burgers low-fat and low-sodium. The results reinforce the need for more studies with the storage of meat products with fat and sodium chloride reduced.The present study investigated the nutritional composition of bran from rice (RB) and wheat (WB) and compared the natural virtues of crude extracts based on phenolic composition, antidiabetic and anticancer activities. The profiling of phenolic-rich ethyl acetate extracts (RBE and WBE) confirms that RBE is rich in catechol (0.122 mg/g dw), p-coumaric acid (0.159 mg/g dw), kaempferol (0.374 mg/g dw) and apigenin (0.399 mg/g dw); and WBE is affluent with catechol (0.144 mg/g dw), ferulic acid (0.160 mg/g dw), caffeic acid (0.083 mg/g dw) and ellagic acid (0.074 mg/g dw). RBE exhibited better antioxidant activity, inhibited the activity of α-amylase (IC50-353.41 µg/mL) and α-glucosidase (IC50-314.22 µg/mL), hindered glycation process (IC50-451.11 µg/mL), and enhanced glucose uptake in L6 muscle cells (20.4%) indicating its potential in diabetic management. RBE was toxic to HT29 colon cancer cells and decreased cell membrane integrity. RBE and WBE arrested cell-cycle transition in HT29 cells from G0 to G1 and G2 to M phase respectively and induced apoptosis (27.CT7001 hydrochloride