In recent years, food packaging continues to grow along with the modern technology. Modern lifestyle led people too busy to cook a proper meal at home. Due to time constraint and hectic schedules people prefer readymade foods and packed ingredients to consume. This creates increased demand on innovations in food packaging. Introduction of nanotechnology has brought new techniques and methodologies in packaging. Food packaging with nano materials acts as a barrier to microorganisms and ensures quality and safety. This paper explains the impact of nanotechnology and role of nano materials in food packaging.
High-Performance Liquid Chromatography is a technique used to separate components from the mixture. The technology consists of two phases, the stationary phase and the mobile phase. Component separation is based on differences in partition coefficients in two phases. HPLC is a form of liquid chromatography used to separate compounds dissolved in solution and qualitative and quantitative techniques used to evaluate pharmaceutical and biological samples. HPLC is the most widely used analytical separation technique for at quality control of pharmaceuticals. This mini-reviews include many aspects of HPLC, including type, instruments, and applications.
Yoghurts are among the common dairy products consumed in Nigeria, but not much has been done on non-dairy yoghurt source and this has attracted the present study. Yoghurts from both sources are highly susceptible to deterioration during storage. Natural preservatives are preferred to synthetic ones due to the latter hazardous to human health. This research was designed to evaluate potential of African cardamom and turmeric, local spices, in preservation of soursop yoghurt. Juice was produced from soursop fruit and processed into yoghurt using standard methods. Soursop yoghurt was preserved by adding equal proportion mixtures of aqueous extracts of African cardamom and turmeric at 1.0%, 1.5%, 2.0% and 2.5% concentration and control sample had no spice. The soursop yoghurt was analyzed for physic-chemical parameters for twelve weeks at refrigerated temperature. Data were analyzed using ANOVA at (p< 0.05). Soluble solids and pH decreased, while total titrable acidity increased at 2.0% and 2.5% concentration in the soursop yoghurt samples as storage period increased. Mixture of aqueous extracts of African cardamom and turmeric preserved refrigerated soursop yoghurt for eight weeks. Soursop yoghurt is a non-dairy fermented food which deteriotes after long keeping, while African cardamom and turmeric have the ability to enhance nutritional content and preserve the soursop yoghurt.
The present study was carried out to evaluate the antibacterial activity of crude ethanolic extract of Cocos nucifera(coconut) husk ash against some pathogenic bacteria (Staphylococcus aureus, Pseudomonas aeruginosa and Escherichia coli)and their wound healing potential in experimental rats. The wound healing potential of the ethanolic extractointment of Cocos nucifera(coconut) husk ash was evaluated in albino rats using excision wound model. Eighteen ratswere divided into three groups of six each. Group 1 received no treatment (blank ointment base) which is thenegative control, Group II received treatment with 1% silver sulphidiazine and group III received treatment withcoconut husk ash extract. 1% silver sulphidiazine ointment was used as standard for the activity comparison. Woundhealing was monitored on day 4, 8, 12 and 16. Wound healing parameters such as percentage of wound contractionrate and epithelialization period were observed. Studies on the antibacterial activity of crude ethanolic extract ofcoconut husk ash was conducted using agar well diffusion method and the minimum inhibitory concentration wasalso determined. The results showed that topical application of coconut husk ash extract incorporated into anointment base served to accelerate the wound healing process and specifically increased epithelialization in treatmentgroups compared to the other groups. The ethanolic extract of Cocos nucifera(coconut) husk ash inhibited growth ofall test organisms though it was dose dependent. The minimum inhibitory concentration values obtained for thecoconut husk ash extract against Escherichia coli,Staphylococcus aureus and Pseudomonas aeruginosa was 8 mg/ml,8 mg/ml and 10 mg/ml respectively. The results obtained shows that the Cocos nucifera (coconut) husk ash extract has a good wound healing and antibacterial activity and may be useful in managing wounds.
The frequent spread of infectious diseases , viral or bacterial that continually affects our world, poses the need toadopt increasingly powerful methods to overcome the ability of pathogens to adapt, evolve and reduce theeffectiveness of traditional therapies. The recent pandemic from Covid19 has highlighted in all its drama becausetraditional methods of treatment cannot overcome the pathogenic load of this virus , and even less will succeed inwinning the next pandemics. This manuscript proposes a holistic approach in the fight against infections, which inaddition to dealing with the pathologies in place with the traditional strategies of care and prevention, is aimedprimarily at strengthening the immune system of people ,using advanced technologies to achieve maximumeffectiveness
