BackgroundAntimicrobial resistance (AMR) occurs when microbes undergo changes that render antimicrobial drugs ineffective against them, resulting in limited, more expensive treatment options, longer hospital stays, and increased mortality rates. No study has estimated the costs related to AMR in hospitals in Pakistan. This study was conducted to determine the financial burden of antimicrobial resistance (AMR) in Pakistan and to compare it with the additional costs incurred by patients who respond well to antimicrobial treatments. The study also aimed to identify the most frequent types of microbes that cause bloodstream infections in Pakistan.MethodsThis quantitative study was conducted employing a prospective cohort study design. A sample of 193 patients was selected from two public sector tertiary care hospitals in the twin cities of Islamabad and Rawalpindi for a period of 7 months. The frequency trends of antimicrobial resistance against 12 blood pathogens were determined by analyzing culture sensitivity reports from patients who tested positive, as provided by pathology laboratories of the study hospitals. Direct and indirect costs were calculated using data from patients’ medical records and through direct interactions with patients.ResultsThis study estimated that treating cases of AMR resulted in approximately USD 33.97 [Pakistani Rupees (PKR) 9483.2] in additional costs compared to treating susceptible infections due to extended lengths of hospital stays. However, indirect costs such as spending on food, productivity loss, and accommodation are USD 55.84 (PKR 15588.3) higher in the non-infected control cohort compared to the cases. Direct costs (transport, pharmacy, and laboratory expenses) are directly related to AMR and add an additional burden of USD 12.30 (PKR 3435) for cases compared to non-infected controls. In comparison to susceptible controls, cases incur an additional cost of USD 32.9 (PKR 9185.9).ConclusionThis study helped predict the economic burden of antimicrobial resistance in admitted patients with bloodstream infections (BSIs) in low- and middle-income countries, such as Pakistan, by different variable cost estimates. These findings will help in designing the most appropriate approach to combat AMR. Additionally, this study serves as a baseline tool that can be extrapolated to estimate the national economic burden because of AMR.

Liposomal encapsulation is a crucial technique in food applications, offering protection and targeted delivery of bioactive compounds. This review focuses on the impact of thermodynamic factors on liposomal structures, specifically bilayers with large unilamellar vesicles and multilamellar vesicles. This study focuses on the chemical composition of liposomes, emphasizing the role of hydrophobic tails and sterols during phase transitions at various temperatures. This review also outlines the influence of liposome chemical composition and rheological characteristics, which determine encapsulation efficiency, mechanical stability, and potential functionality in various food matrices. The review highlights the use of conventional lipids to create stable liposomes via spray-drying and fluidized bed coating for encapsulating solid food particles. The chemical composition of liposomes, particularly the type of phospholipids and inclusion of stabilizers, significantly affects their mechanical and rheological properties. These properties, including viscosity and viscoelastic behavior, influence liposome stability during processing and storage. High rigidity, imparted by saturated lipids or cholesterol, enhances structural integrity, while flexible membranes facilitate better encapsulation of large molecules or fragile bioactives. Furthermore, this work has addressed the importance of enzyme encapsulation and freeze-drying techniques to preserve the enzyme activity in food processing, such as cheese production and fermentation. This study concludes by emphasizing the increasing demand for liposomal encapsulation in the food industry for preserving foods and delivering functional ingredients while also addressing key challenges and future research directions.

Potato (Solanum tuberosum L.) is a vital agricultural commodity. It is widely cultivated and consumed in the world. The potato processing industry is emerging and generates an enormous amount of potato peel, which is considered waste. Inappropriate handling of this by-product gives rise to environmental pollution. Potato peel (PP) is an excellent resource of valuable bioactive compounds. It can potentially utilized as a food preservative, supply of dietary fiber in bakery products, pharmaceutical ingredients, animal feed, and renewable energy sources to boost eco-friendly food sectors. The potato peel powder is composed of crude fiber, moisture, ash, protein, and total lipids. However, utilization of potato peel waste can be improved economy. This review was designed to cover potato peel's physiochemical properties and valorization. This predicts that using PP can not only shrink the waste load of the environment but also serve the pharmaceutical and food sectors considerably.

Silymarin, derived from Silybum marianum (milk thistle) seeds, is known for its anti-oxidative properties. The study examines how various concentrations of silymarin (0, 25, 50, and 100 mg/L) affect anti-oxidative activity, phenolic content, pH, viscosity, sensory qualities, and Lactobacillus delbrueckii (L. delbrueckii) viability in yogurt stored for 7, 14, and 21 days at 4 degrees C, aiming to understand its impact on yogurt quality and health-promoting properties. Antioxidant activity and L. delbrueckii viability of fortified yogurt were increased (58.26 mg GAE/g and 17.45%) with increasing the concentration of silymarin while decreasing pH, viscosity, and sensory scores. A T3 (100 mg silymarin/L) exhibited decreasing viscosity from 7.06 +/- 0.79 to 6.27 +/- 0.13 Pas on Days 1-21, while T0 (control) had higher viscosity from 11.36 +/- 0.63 to 9.48 +/- 0.16 Pas. Microbial counts decreased from 4.7-7.14 to 7.6-12.3 log CFU/g by Days 1-21, with predominant Streptococcus thermophilus (S. thermophiles) and Lactobacillus bulgaricus (L. bulgaricus), the absence of coliforms, and minimal mold and yeast growth. Initially, T1 was preferred due to its superior flavor, texture, and overall acceptability scores. Controlled silymarin addition improves yogurt's antioxidant activity and bacterial viability without compromising sensory attributes, making it a promising functional food.

This review highlights the adaptability and impact of kale (Brassica oleracea var. sabellica) in the food industry. An overview has been provided of the valuable natural source of various bioactive compounds including proteins, pigments, polyphenols, chlorophyll, vitamins, and minerals. Numerous biological effects, such as antioxidant, antibacterial, anti-cancer, anti-inflammatory, and anti-diabetic properties, are displayed by these bioactive substances. Due to taste preferences and convenience, this vegetable is typically processed at home or by the catering and foodservice companies. The seasonal, perishable vegetable's shelf life can be prolonged by using preservation techniques (freezing and canning) with blanching. The physical and chemical characteristics of kale are altered by cooking, blanching, freezing, and canning. Numerous studies on the effects of different treatments and storage conditions on various kale quality metrics have been published. As a result, the waste generated during kale processing has the potential to provide economic benefits by reentering the food processing line as a food additive while providing sustainable and innovative solutions for food waste recovery.

Background and objectives: The inappropriate use of antibiotics in hospitals can potentially lead to the development and spread of antibiotic resistance, increased mortality, and high economic burden. The objective of the study was to assess current patterns of antibiotic use in leading hospitals of Pakistan. Moreover, the information collected can support in policy-making and hospital interventions aiming to improve antibiotic prescription and use. Methodology and materials: A point prevalence survey was carried out with data abstracted principally from patient medical records from 14 tertiary care hospitals. Data were collected through the standardized online tool KOBO application for smart phones and laptops. For data analysis, SPSS Software was used. The association of risk factors with antimicrobial use was calculated using inferential statistics. Results: Among the surveyed patients, the prevalence of antibiotic use was 75% on average in the selected hospitals. The most common classes of antibiotics prescribed were third-generation cephalosporin (38.5%). Furthermore, 59% of the patients were prescribed one while 32% of the patients were prescribed two antibiotics. Whereas the most common indication for antibiotic use was surgical prophylaxis (33%). There is no antimicrobial guideline or policy for 61.9% of antimicrobials in the respected hospitals. Conclusions: It was observed in the survey that there is an urgent need to review the excessive use of empiric antimicrobials and surgical prophylaxis. Programs should be initiated to address this issue, which includes developing antibiotic guidelines and formularies especially for empiric use as well as implementing antimicrobial stewardship activities.

Antibiotic resistance is a major public health burden in the contemporary world, imposing high levels of mortality, morbidity, and financial losses annually. Escherichia coli is a widespread food and waterborne pathogen causing severe ailments. In the current study, chitosan (CS) and polyethylene glycol (PEG) based hybrid nanosystems were developed and their intrinsic and synergistic (with antibiotics) antibacterial activity was assessed against multidrug-resistant E. coli strains. Enteropathogenic (EPEC) and enterotoxigenic (ETEC) strains of E. coli exhibited resistance against multiple classes of antibiotics. PEGylated CS nanosystems demonstrated higher encapsulation efficiency for ciprofloxacin (61.3 ± 0.76%), compared to ceftriaxone encapsulation (49.4 ± 0.52%). Scanning electron microscopy revealed a smooth surface and homogenous distribution of void and loaded nanosystems. Fourier Transform Infrared Spectroscopy (FTIR) spectra indicated no new chemical bonding and change in functional groups therefore it can be said antibiotics were successfully incorporated into the nanosystems by electrostatic interactions. Growth kinetics and colony forming unit (CFU) assay revealed restored activity of antibiotics encapsulated in hybrid PEGylated CS nano-conjugates against resistant E. coli strains. Furthermore, PEGylated CS hybrid nanosystems with intrinsic activity effectively curbed the biofilm formation in EPEC and ETEC strains. For future biopharmaceutical manufacturing, we propose that PEGylated CS hybrid nanosystems can be a potential therapy against resistant E. coli and biofilm-associated chronic illnesses.

A variety of foods fermented with lactic acid bacteria (LAB) serve as dietary staples in many countries. The incorporation of health-promoting probiotics into fermented milk products can have profound effects on human health. Considering the health benefits of Yakult, the current study was undertaken to develop an enriched Yakult-like fermented skimmed milk drink by the addition of two probiotic strains, namely Lacticaseibacillus casei (Lc) and Lacticaseibacillus rhamnosus (Lr). The prepared drinks were compared in terms of various parameters, including their physicochemical properties, proximate chemical composition, mineral estimation, microbial viable count, antioxidant activity, and sensory evaluation. Each strain was employed at five different concentrations, including 1% (T1), 1.5% (T2), 2% (T3), 2.5% (T4), and 3% (T5). The prepared Yakult samples were stored at 4 °C and analyzed on days 0, 7, 14, 21, and 28 to evaluate biochemical changes. The findings revealed that the concentration of the starter culture had a significant (p ≤ 0.05) impact on the pH value and moisture and protein contents, but had no marked impact on the fat or ash content of the developed product. With the Lc strain, Yakult’s moisture content ranged from 84.25 ± 0.09 to 85.65 ± 0.13%, whereas with the Lr strain, it was from 84.24 ± 0.08 to 88.75 ± 0.13%. Protein levels reached their highest values with T5 (3% concentration). The acidity of all treatments increased significantly due to fermentation and, subsequently, pH showed a downward trend (p ≤ 0.05). The total soluble solids (TSS) content decreased during storage with Lc as compared to Lr, but the presence of carbohydrates had no appreciable impact. The drink with Lc exhibited a more uniform texture and smaller pore size than Yakult with Lr. Except for the iron values, which showed an increasing trend, the contents of other minerals decreased in increasing order of the added probiotic concentration used: 1% (T1), 1.5% (T2), 2% (T3), 2.5% (T4), and 3% (T5). The highest lactobacilli viable count of 8.69 ± 0.43 colony-forming units (CFU)/mL was observed with the T1 Lr-containing drink at the end of the storage period. Regarding the storage stability of the drink, the highest value for DPPH (88.75 ± 0.13%) was found with the T1 Lc drink on day 15, while the highest values for FRAP (4.86 ± 2.80 mmol Fe2+/L), TPC (5.97 ± 0.29 mg GAE/mL), and TFC (3.59 ± 0.17 mg GAE/mL) were found with the T5 Lr drink on day 28 of storage. However, the maximum value for ABTS (3.59 ± 0.17%) was noted with the T5 Lr drink on the first day of storage. The results of this study prove that Lc and Lr can be used in dairy-based fermented products and stored at refrigerated temperatures.

Peanut is the most important oil seed in the world and is becoming a valuable source of plant protein and other important functional ingredients. The present study was designed to explore the nutritional, microbiological, and sensorial properties of the functional cookies enriched with defatted peanut cake flour (DPCF). Peanut seeds were roasted in a microwave, and oil was extracted using a mechanical extruder. The leftover peanut cake residues were collected and utilized for the development of cookies. The mechanical grinder was used to grind the peanut cake into flour. Afterward, DPCF was added at different levels (0, 3, 7, 10, and 14%) to prepare functional and therapeutic cookies. The cookies were tested for their biochemical (proximate, mineral, and antioxidant), microbiological (Mold count), physical, and sensorial attributes. The results showed that the mineral content i.e. calcium, iron, magnesium, zinc, manganese, phosphorus, and potassium in the wheat and DPCF were 21, 1.21, 23, 0.80, 0.73, 137, 134.62 and 178.5, 3.81, 49.68, 5.28, 4.95, 730, 1266.50 mg/100 g, respectively. The antioxidant profile of functional cookies was found to be best in the T4 (14% peanut cake flour) TPC (4.33 & PLUSMN; 0.08 GAE mg/g) and DPPH (1.11 & PLUSMN; 0.06 AAE mg/g), whereas the Control sample has the lowest TPC (1.04 & PLUSMN; 0.02 GAE mg/g) and DPPH (0.18 & PLUSMN; 0.01 AAE mg/g). The thickness, diameter and spread ratio were 3.94-5.54, 31.09-24.98 and 7.82-5.1 mm, respectively. In conclusion, defatted peanut cake flour (DPCF) is a great option to be added in precise amounts (14% of the total) to fill the nutritional gap in cookies.

This study investigates the impact of thermal and high-pressure processing on the quality indicator of orange juice and its storage stability. The pressure was applied at 400 MPa and 600 MPa for 3, 6, and 9 min to process the juice and evaluate the quality of orange juice during 60 days of storage with every 30-day interval. HPP conditions (400 MPa and 600 MPa for 3, 6, and 9 min) did not significantly change the ascorbic acid content of orange juice, in contrast to thermal processing where a crucial decrease in ascorbic content was observed. Ascorbic acid content increased non-significantly from 40.03 to 40.69 (mg/100 g) and 40.79 when applied for 3 and 6 min, respectively, while thermal processing reduced its content up to 33.45 (mg/100 g). Ascorbic acid at 600 MPa was observed at 41.19 (mg/100 g) when treated for 6 min. Carotenoid content was increased when HPP was from 8.6 to 9.14 (mg/100 ml) during 400 MPa for 9 min and 11.65 (mg/100 ml) for 6 min at 600 MPa compared to the corresponding untreated sample and thermally treated sample. The total soluble solids, pH, and acidity of the orange showed stability after HPP and during 60 days of storage. The natural microbiological load (yeast and mold, E-Coli log CFU/ml) was observed below 1 log reduction at 30 days of storage and 2 log reduction during days of storage. This study identified different pressure levels to produce nutritionally and microbiologically stable orange juice compared to thermally processed and untreated samples.

Gynostemma pentaphyllum belongs to the family Cucurbitaceae which is native to China where it is also termed an immortal herb. It is an emerging herb gaining fame for its rich phytochemistry. It is loaded with superior phytochemicals with immense therapeutic potential. The key phytochemicals include saponins and sterols. Saponins are a wide class of bioactive found in Gynostemma pentaphyllum and 100 different saponins have been reported to date by different researchers in this herb. Several sterols have been demonstrated in this plant including ergostanol, sitosterol and stigmasterol. All these bioactive substances possess superior therapeutic and pharmacological properties that have been investigated in different studies as presented in this comprehensive review. Taxonomic classification, botanical description, and geographical distribution are briefly covered in the first section of this review. In contrast, the phytochemistry, therapeutic properties, and pharmacological features of Gynostemma pentaphyllum are thoroughly explained in the second section.

Plums are the ubiquitous fruit belonging to genus Prunus, subgenus Prunus, consumed as food and have many health benefits and medicinal effect in the treatment of many diseases. Pulp from plums is also used in different beverages. Plums are the potential source of polyphenolic compounds and bioactive compounds such as phenolic, anthocyanins, and carotenoids and many organic acids such as citric acid and malic acid. Plums are also the abundant sources of many minerals such as calcium, magnesium, phosphorus, potassium, and vitamins A, B, K, and C. Plums are the abundant sources of predominant antioxidants and phenolic compounds such as caffeic acid, chlorogenic acid, crypto-chlorogenic acid, and neo-chlorogenic acid. These antioxidants and bioactive compounds are effective in the treatment and prevention of gastrointestinal diseases, bone heath, and cardiovascular diseases and in maintaining the blood glucose level. Plums helps in the heart diseases prevention, as it is low in fat content and high in dietary fiber. It is also effective in the treatment of lung and oral cancer. The consumption of plums boosts human health and prevents many diseases. The review discusses the importance, production, different varieties of plums along with its nutritional profile, availability of bioactive compounds, phytochemical composition, and antioxidants mainly phenolic and flavonoid compounds. It also introduces the beneficial effect of the bioactive compounds in heart, lungs, and cardiovascular diseases, followed by its in vivo human and animal studies.

Food is a crucial source for the endurance of individuals,andquality concerns of consumers are being raised with the progressionof time. Edible coatings and films (ECFs) are increasingly importantin biobased packaging because they have a prime role in enhancingthe organoleptic characteristics of the food products and minimizingthe spread of microorganisms. These sustainable ingredients are crucialfor a safer and healthier environment. These are created from proteins,polysaccharides, lipids, plasticizers, emulsifiers, and active substances.These are eco-friendly since made from innocuous material. Nanocompositefilms are also beginning to be developed and support networks of biologicalpolymers. Antioxidant, flavoring, and coloring compounds can be employedto improve the quality, wellbeing, and stability of packaged foods.Gelatin-enhanced fruit and vegetable-based ECFs compositions havethe potential to produce biodegradable films. Root plants like cassava,potato, and sweet potato have been employed to create edible filmsand coatings. Achira flour, amylum, yam, ulluco, and water chestnuthave all been considered as novel film-forming ingredients. The physicalproperties of biopolymers are influenced by the characteristics, biochemicalconfirmation, compatibility, relative humidity, temperature, waterresistance, and application procedures of the components. ECFs mustadhere to all regulations governing food safety and be generally recognizedas safe (GRAS). This review covers the new advancements in ECFs regardingthe commitment of novel components to the improvement of their properties.It is expected that ECFs can be further investigated to provide innovativecomponents and strategies that are helpful for global financial issuesand the environment.

Oils derived from plant sources, mainly fixed oils from seeds and essential oil from other parts of the plant, are gaining interest as they are the rich source of beneficial compounds that possess potential applications in different industries due to their preventive and therapeutic actions. The essential oils are used in food, medicine, cosmetics, and agriculture industries as they possess antimicrobial, anticarcinogenic, anti-inflammatory and immunomodulatory properties. Plant based oils contain polyphenols, phytochemicals, and bioactive compounds which show high antioxidant activity. The extractions of these oils are a crucial step in terms of the yield and quality attributes of plant oils. This review paper outlines the different modern extraction techniques used for the extraction of different seed oils, including microwave-assisted extraction (MAE), pressurized liquid extraction (PLE), cold-pressed extraction (CPE), ultrasound-assisted extraction (UAE), supercritical-fluid extraction (SFE), enzyme-assisted extraction (EAE), and pulsed electric field-assisted extraction (PEF). For the identification and quantification of essential and bioactive compounds present in seed oils, different modern techniques—such as high-performance liquid chromatography (HPLC), gas chromatography–mass spectrometry (GC-MS), Fourier transform infrared spectroscopy (FTIR), gas chromatography–infrared spectroscopy (GC-IR), atomic fluorescence spectroscopy (AFS), and electron microscopy (EM)—are highlighted in this review along with the beneficial effects of these essential components in different in vivo and in vitro studies and in different applications. The primary goal of this research article is to pique the attention of researchers towards the different sources, potential uses and applications of oils in different industries.

The subject of this study is to determine the best solvent and optimum extraction conditions for the extraction of maximum antioxidant phenolic compounds and antioxidant activity from strawberry fruits (Fragaria x ananassa Duch.). Extractions were carried out using solvents with different polarities (water, methanol, ethanol, acetonitrile, and acetone). Box-Behnken Design was used to optimize extraction conditions, including extraction time (t), temperature (°C), and liquid/solid (L/S) ratio. In the study, extracts obtained with acetone indicated the highest total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activity. The optimal extraction conditions for both responses were determined to be time of 17.5 min, temperature 52.5 °C, and liquid/solid ratio of 30:1. The maximum TPC and TFC values were found as 18.78 ± 0.22 mg of gallic acid equivalent (GAE/g) and 10.52 ± 0.35 mg of catechin equivalents (CE/g) under optimum extraction conditions. The results indicated that optimizing extraction conditions is critical for quantifying antioxidant phenolic compounds. The present model can contribute to finding a cheap way of delivering natural antioxidants in the food, cosmeceutical, and pharmaceutical industries. Furthermore, these results indicate that strawberry fruits (Fragaria x ananassa Duch.) can be a natural food colorant in dietary applications with potential health benefits.

Polycystic Kidney Disease (PKD) is an inherited disorder in which the anomalous composition of the renal tubules results in the buildout of multiple cysts within the kidney. The genetic PKD mainly occurs between 30 to 40 years of age but acquired PKD can occur because of obesity, persistent high blood pressure, irregular eating patterns, and a sedentary lifestyle at any stage of life. The severe side or back pain, abdomen fullness, edema, hematuria, and weight gain are most common in both females and males. Several therapies are presented for PKD, including weight management, blood pressure control, medicaments like Tenormin, Dietary Approaches to Stop Hypertension (DASH) diet, and the use of cumin along with ajwain in place of salt. Case Summary: This case reported a 30-years-old female approached for evaluation of hypertension, severe side or back pain, and high blood pressure as well as overweight with a sedentary lifestyle. Conclusion: Cortisol hormone levels were elevated with an increased level of creatinine and urea in the blood. Tenormin and DASH diet, and cumin and ajwain were the best treatment choices for PKD patients that need additional investigation before being recommended on a long-term basis and fruitful treatment result.

Recently Cucumis melo L. variety of melon has high economic value because its production has been promoted in many regions while the large part of the fruit is discarded.Generally, during processing and consumption inedible parts like seeds and peels are discarded (Rolim et al., 2018).This variety of melon is one of the most exported and consumed globally and its peels, seeds, and residue are mainly discarded.Due to the ability to grow in various soil types and climate, this variety of melon is cultivated in many countries of the world and has high economic value.Honeydew melon (Cucumis melo L), Abstract | Food waste is a big problem today.On the other hand, the market for natural composites for health is growing.Melon (Cucumis melo L.) is a very common fruit, eaten all around the world, containing significant quantities of seeds as well as peels that have been discarded.These seeds contain high functional and nutritional potential compounds.It is the most exported and consumed fresh fruit and the residues like seeds and peel are commonly thrown out.It is cultivated in many countries and has high financial value worldwide and all this is due to adaptation to climate and various types of soil., Melon is an excellent source of biologically active compounds for humans due to good taste and rich chemical composition.Glucose, fructose, vitamin A, D, C, K, E, and some vitamins from group B are present in melon.Biologically active compounds like tocopherols, phospholipids, and sterols are present in melon seed in a large amount due to which it has a beneficial effect on humans.Consequently, these seeds can be described as effective electors for the production of innovative functional foods leading to a healthy food chain.It is concluded that the presence of bioactive compounds is fully justified by melon seed, including anti-inflammatory agents, hypoglycemic agent, antimicrobial, anti-genic and antioxidant potential.