This paper presents a comparative study of printed antennas and dielectric resonator antennas (DRAs) for ultra-wideband (UWB) applications. The work focuses on the design, simulation, and performance evaluation of both antenna types in terms of impedance bandwidth, radiation patterns, gain, and efficiency. The printed antenna offers advantages in terms of compactness and ease of fabrication, while the dielectric resonator antenna demonstrates superior radiation characteristics and higher efficiency. Through detailed parametric analysis and numerical simulations, the study highlights the trade-offs between size, bandwidth, and radiation performance, providing valuable insights for selecting suitable antenna types for various UWB communication systems. The results indicate that the choice between printed and dielectric resonator antennas depends on specific application requirements, such as compactness versus performance efficiency.

A bioactive film was developed using cricket (Acheta domestica) protein (Cric-Prot) and Caralluma fimbriata extract-based nanoparticles [Car-Fim-NPs (0.0, 1.0, 2.0, and 3.0 % w/v)] to augment the storage stability and functional value of cheddar cheese (Ched-Chee). The Car-Fim-NPs were developed using an ultrasonicationmediated (20 kHz, 500 W, 10 min, pulse duration of 5/5 s on/off) green method. The addition of Car-FimNPs modified the film characteristics [density (%), WVTR (mg/mt2), transmittance (%), elongation at break (%), and colour (L*, a*, b*)] and enhanced its antioxidant [DPPH, ABTS and FRAP activities, total phenolic and flavonoid contents, and antioxidant release (%)] and antimicrobial (inhibitory halos against E. coli and S. aureus) potential. Application of the films containing Car-Fim-NPs (1.0-3.0 %) increased the antioxidant potential (DPPH, ABTS and FRAP activities), lipid (TBARS and free fatty acids) and protein (total carbonyl content) oxidative stability, and microbial quality (microbial counts) of the Ched-Chee during 90 days of storage. The sensory quality of Ched-Chee showed a significant increase after day 30 till the storage end. Gastrointestinal digestion simulation augmented the antioxidant potential of Ched-Chee. Overall, the results indicate the possibility of the use of Cric-Prot-based film containing Car-Fim-NPs to enhance the storage quality of Ched-Chee.

A cricket (Acheta domestica) protein (Crik-Prot)-based composite film was developed to preserve the quality of the goat meat emulsion (Got-met-Emul). The A. paniculata leaf extract-based nanoparticles (And-Pan-NPs) were used as an active agent for Crik-Prot-based film. The addition of And-Pan-NPs [0.5 % (T1), 1.0 % (T2) and 1.5 % (T3)] imparted antimicrobial and antioxidant properties to the film [indicated by the results of total phenolic and flavonoid contents, DPPH, ABTS and FRAP activities, antioxidant release (%), and inhibitory halos against S. aureus and Escherichia coli] and significantly (P < 0.05) altered its physicochemical [increased density (g/ml) whereas reduced the WVTR (mg/mt2), transmittance (%) and moisture content (%)] and colour [increased a* and b* and reduced L* values] properties. Crik-Prot-based films incorporated with And-Pan-NPs (0.5–1.5 %) significantly (P < 0.05) enhanced the oxidative stability [protein oxidation (total carbonyl content) and lipid oxidation (TBARS and free fatty acids)], antioxidant potential (ABTS, DPPH, and FRAP activities), and microbiological quality of Got-met-Emul during two weeks storage at 4 ± 1 °C. The Crik-Prot-based film (T1, T2 and T3) enhanced the sensory quality of Got-met-Emul on day 7 of storage and gastrointestinal digestion increased (P < 0.05) the antioxidant potential of Got-met-Emul. The Crik-Prot-based film incorporated with And-Pan-NPs enhanced the storage quality and functional value of Got-met-Emul.

This research investigates the bioactive antioxidant potential of Tinospora cordifolia, a plant renowned for its medicinal properties in traditional systems of medicine. Employing a systematic approach, the study focuses on extracting and evaluating the antioxidant compounds present in Tinospora cordifolia through various analytical techniques. The research methodology involves the extraction of bioactive components using appropriate solvents, followed by the application of advanced analytical tools such as spectrophotometry. The study delves into the in vitro estimation of the antioxidant activity, providing insights into the efficacy of Tinospora cordifolia in combating oxidative stress. The research aims to contribute valuable data to knowledge on natural antioxidants, emphasizing the potential therapeutic applications of Tinospora cordifolia in mitigating oxidative damage associated with various health conditions. The outcomes of this study hold significance for researchers, healthcare professionals and the pharmaceutical industry, offering a foundation for further exploration of Tinospora cordifolia as a rich source of bioactive components especially, antioxidants with potential applications in preventive and therapeutic interventions.

The study was carried out to characterize the quantitative and qualitative characteristics of backyard adult birds in Bidar district of Karnataka state. A multistage stratified random sampling was adopted to select 150 backyard poultry farmers from 30 villages in 3 selected talukas of Bidar district. The quantitative characters and qualitative characters were recorded during research study. The overall average body weight, shank thickness, height, wing length and shank length of adult birds was found to be 2.010±0.026 kg, 11.02±0.189 mm, 55.62±0.410 cm, 25.41±0.238 cm and 10.85±0.125 cm, respectively. Majority of birds had multicolour plumage (25.3%), yellow shank colour (54.7%), of the birds showed single type comb (94.2%), and red coloured ear lobe (85.4%). This study revealed distinctive variations among the birds of different talukas in Bidar district, providing the basis for further characterization of these native birds.

The study aimed to develop a silkworm pupae protein-based film for enhancing the lipid oxidative and microbial stability of cheddar cheese. The bioactive properties were imparted to the silkworm pupae protein-based film using an optimum level (2.0%) of Catharanthus roseus leaf extract-based nanoparticles (Cat-Ros-NPs) synthesised following a green method. The cheese samples were packaged within the treated film (T2, containing 2.0% Cat-Ros-NPs) and compared with control samples [control (cheese samples without any film), T0 (cheese samples within the films without any bioactive agent) and T1 {cheese samples within the films containing 2.0% C. roseus leaf extract (Cat-Ros-Ext)}] during 90 days trial (4±1 °C). The addition of bioactive agents (Cat-Ros-Ext or Cat-Ros-NPs) increased the thickness (µm) as well as density (g/ml) of the film, thereby decreasing the transmittance (%), solubility (%), moisture content (%), and water-vapour transmission rate (mg/mt2). Both the bioactive agents increased the redness (a*) and yellowness (b*) whereas decreased the brightness (L*) of the film. The films enhanced the antioxidant and antimicrobial properties of the enclosed cheese samples during storage and the highest values were recorded for the samples packed within T2 films. The cheese samples packaged within T2 and T1 films showed significantly lower values for lipid oxidation and microbial counts. This positive effect of the films (T2 and T1) was also recorded on protein oxidation (total-carbonyl content) after day 30 and sensory quality after day 60. Our results indicate the successful use of silkworm pupae protein for the development of bioactive packaging for cheddar cheese.

The objective of this study was to prepare an insect protein-based composite film containing plant extract-based nanoparticles to augment the lipid and microbial stability of cheese. An ultrasonication-mediated green method of synthesis was followed to develop the nanoparticles using E. purpurea flower extract (EP-NPs). The film was developed using locust protein (Loc-Pro) and different levels of EP-NPs [2.0% (T3), 1.5% (T2), 1.0% (T1), and 0.0% (T0)]. It was characterised and evaluated for efficacy using parmesan cheese (Par-Che) as a model system stored for 90 days (4 ± 1 °C). The addition of EP-NPs markedly enhanced the antioxidant and antimicrobial activities of the Loc-Pro-based film as indicated by the results of radical-scavenging activity (ABTS and DPPH), total-flavonoid and total-phenolic contents, ion-reducing potential (FRAP), and inhibitory halos (mm). It also increased (P < 0.05) the density (g/ml), redness (a*), and yellowness (b*) and reduced (P < 0.05) the WVTR (mg/m2t), transparency (%) and lightness (L*) of the Loc-Pro-based film. The film incorporated with EP-NPs showed a marked desirable impact on protein oxidation, lipid stability, microbial quality and antioxidant potential of Par-Che during 90 days of storage. While cheese samples without any film showed mean values of 2.24 mg malondialdehyde/kg, 0.79% oleic acid, 1.22 nm/mg protein, 2.52 log CFU/g and 1.24 log CFU/g on day 90 for TBARS, FFA, total carbonyl content, total plate count and psychrophilic count, samples within T3 films showed significantly lower values of 1.82, 0.67, 0.81, 2.15, and 0.81, respectively. A positive impact of the Loc-Pro-based film was found on the sensory characteristics of Par-Che. Both the Loc-Pro-based film and the digestion simulation improved the radical-scavenging activity and ion-reducing potential of the Par-Che. Our results indicate the potential of Loc-Pro-based film as a means to enhance the storage quality of cheese.

Acid coagulation of milk model viz., channa is one of the common processing methods of various dairy products.Channa is a traditional dairy product used as the base for many sweets.Being nutrient dense, they are in peril to lysis of proteins and lipids and have lower shelf-life.The present study aimed to prepare functional channa exploring antioxidants p o t e n t i a l of two locally available fruit and flower Lycium barbarum and Delphinium denudatum respectively to make them functional dairy products with better shelf-life.The value-added channa was optimized for its processing with the incorporation of 3% Lycium barbarum and 0.25% Delphinium denudatum.The value added channa was optimized and standardized for its processing and subjected to an in vitro antioxidant profile analysis of total phenols, total flavonoids content, DPPH, ABTS and FRAP assays and product storage profile.The value-added channa prepared with 3% Lycium barbarum and 0.25% Delphinium denudatum was having a shelf life of more than three weeks stored at refrigeration temperature.Thus, functional channa can be prepared with the fortification of 3% Lycium barbarum and 0.25% Delphinium denudatum with enhanced shelf-life.

The study aimed to develop a functional cheese using Grewia asiatica fruit extract as a novel additive and demonstrated its functional value in oxidative-stress-induced [single dose of CCl4 (1 mL/kg) given intraperitoneally] male Wistar rats. The kalari cheese was developed using buffalo milk containing different levels of the fruit extract (0.0, 0.5, 0.7, and 1.0 %) and an optimum level of 0.7 % was found sensorily. The products (0.0 and 0.7 %) were stored in a refrigerator for 4 weeks and evaluated for storage quality. The extract improved the lipid (TBARS and free-fatty acids) and microbial (total plate and psychrophilic counts) stability and sensory quality of the cheese. The extract-enriched cheese-based diet ameliorated the impact of oxidative stress in the rats during a 4-week feeding trial and significantly (P < 0.05) increased the levels of endogenous antioxidant enzymes (superoxide dismutase, glutathione peroxidase and catalase) and body weight whereas significantly (P < 0.05) reduced the levels of liver marker enzymes (ALT and AST), lipid peroxidation, and relative liver and spleen weights compared to the control. The extract improved the lipid and microbial stability of the cheese and the cheese-based diet ameliorated the effect of oxidative stress in rats, indicating the functional value of the developed product.

The study evaluated the efficacy of locust protein hydrolysates (LoPHs) to enhance the quality of Cheddar cheese (ChCh) during storage. The locust protein (LoP) was pre-treated [microwave (Mic) or ultrasonication (Ult) or no treatment (Not)] before hydrolysis using alcalase enzyme (3% w/w). The ChCh samples containing LoPHs at the maximum level of 1.5% were evaluated for quality for 3 months (4 ± 1 °C) and subjected to gastrointestinal simulation. Both pre-treatments (Mic and Ult) significantly (P < 0.05) enhanced the antimicrobial and antioxidant activities of the LoPHs (Ult > Mic > Not). The ChCh samples with LoPHs exhibited significantly (P < 0.05) lower means for lipid oxidation (TBARS and free fatty acids), protein oxidation (total-carbonyl content) and microbial counts (psychrophilic, total plate and yeast/moulds) during the storage. A positive effect was found on the sensory quality of ChCh samples after one month of storage. The gastrointestinal simulation improved the antioxidant capacity of the stored ChCh samples. LoPHs can be used as a novel bio-preservative for cheese.

The study was carried out to investigate cricket protein hydrolysates' (CPH) potential to enhance the storage stability of cheddar cheese. The cricket protein (CP) samples pre-processed with microwave (T1), ultrasonication (T2) or without pre-treatment (T0) were used for developing the CPH using alcalase enzyme (3%). Freeze-dried CPH were incorporated in the cheese samples (CPH-T1, CPH-T2 and CPH-T0) at the maximum level of 1.5% and were analysed for quality during 3 months of storage (4 +/- 1 degrees C) compared to the control samples without CPH. The pre-treatments significantly improved the antimicrobial and antioxidant potential of the CPH. The CPH exhibited a significant positive effect on antioxidant potential, lipid stability, protein oxidation, microbial growth, and sensory quality of the cheddar cheese during storage. Digestion simulation showed a significant positive impact on the antioxidant activity of the cheddar cheese. Our results indicate the potential of CPH to enhance the quality of fat-rich foods during storage.

Locust protein hydrolysates (LoProHs) pre-processed with microwave and ultrasonication were developed and evaluated for their potential for enhancing the quality of the stored meat emulsion (MEmul). Locust protein (LoPro) samples pre-processed with ultrasonication (Ult) or microwave (Mic) or with no treatment (Not) were hydrolysed with alcalase enzyme (3%). The microwave pre-processed (Mic-LoProHs) and ultrasonicated (Ult-LoProHs) hydrolysates showed significantly (P < 0.05) higher antioxidant [FRAP (ferric reducing antioxidant power) and ABTS and DPPH radical scavenging activities] and antimicrobial [minimum inhibitory concentration (MIC) and inhibitory halos (mm)] potential. The MEmul samples incorporated with Mic-LoProHs and Ult-LoProHs at the maximum level of 1.5% exhibited significantly (P < 0.05) improved results for all the quality parameters such as antioxidant potential (FRAP, ABTS and DPPH), protein oxidation (total carbonyl content), lipid stability, and microbial quality during refrigerated storage (4 ± 1 °C) of two-weeks compared to the control MEmul without any LoProHs. A positive (P < 0.05) impact of the LoProHs was found on the sensory quality of MEmul samples after one week of storage. The digestion simulation improved (P < 0.05) the antioxidant potential of the MEmul samples.

A novel bioactive film was developed using Terminalia bellerica as a bioactive ingredient for improved lipid-oxidative stability and microbial quality of cheese using kalari, a Himalayan cheese, as a food-model system. The carrageenan-based film with optimum characteristics was developed using 0.5% T. bellerica extract and characterized for various physicochemical and oxidative properties. The cheese samples were packaged within the films (T1 = control film, T2 = film containing 0.5% T. bellerica) and stored for four weeks at 4±1°C along with control samples. The addition of T. bellerica significantly increased the thickness and density and decreased the moisture content, transparency, solubility and water-vapour transmission rate of the film. It also increased (P<0.05) the antioxidant potential (total-phenolic and flavonoid contents, DPPH and ABTS radical scavenging activities) of the film. A significant impact of the film was observed on lipid stability and microbiological quality and the samples stored within the T2 film showed significantly lower values for thiobarbituric acid reactive substances, free-fatty acids, peroxide values and microbial counts on days 14 and 28. The T2 film showed a significant positive effect on the sensory quality of the stored product indicating the potential of the film for controlling the quality loss during storage.

•W. somnifera fruit extract improved the functional value of cheese.•The extract improved the lipid and microbial stability of the cheese.•The extract improved the sensory quality of the cheese.•Increased the activity of endogenous antioxidant enzymes and body weight in rats.•Decreased lipid peroxidase activity and liver marker enzymes.

The study aimed to develop a locust protein (Loct-Prot)-based film to enhance the lipid oxidative and storage stability of chocolate. The E. purpurea flower extract based-nanoparticles (EFNPs) were developed using ultrasonication (500 W and 20 kHz for 10 min) following a green method of synthesis. The EFPNs were incorporated at different levels [T0 (0%), T1 (1.0%), T2 (1.5%), and T3 (2.0%)] to impart bioactive properties to the Loct-Prot-based films which were used for packaging of white chocolate during 90 days trial. The addition of EFPNs increased (P < 0.05) the density of the Loct-Prot-based film which in turn decreased (P < 0.05) the transmittance (%) and WVTR (water vapour transmission rate, mg/mt2) with increasing levels of addition. While brightness (L*) showed a decrease, redness (a*) and yellowness (b*) increased with increasing concentration of EFPNs. No significant (P > 0.05) effect was recorded on other physicomechanical parameters of the film. The addition of EFPNs (P < 0.05) increased the mean values of all the antioxidant and antimicrobial parameters (total flavonoid and phenolic contents, FRAP, DPPH, and ABTS activities, antioxidant release and inhibitory halos) of the film. The presence of Loct-Prot-based film decreased the lipid (TBARS and free fatty acids) and protein (total carbonyl content) oxidation of the chocolate samples during storage. A significant (P < 0.05) increase was observed in the antioxidant properties [FRAP (µM TE/100 g) and DPPH and ABTS activities (% inhibition)] of the chocolate samples after one month and the sensory and microbial qualities towards the end of the storage. The gastrointestinal digestion simulation showed a positive impact on the antioxidant properties of the chocolate. Based on our results, Loct-Prot-based film incorporated with EFPNs can be used to enhance the storage stability of chocolate during storage.