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关键词： Ambient temperature   Avastin   Aybintio   Bevacizumab   Biosimilar   In-use   Oncology   SB8   Stability   Storage  

摘要： Introduction No stability data of SB8 (proposed biosimilar to bevacizumab) are available for opened vials at 2-8 degrees C or for unopened vials stored outside of this range. Furthermore, limited stability data are available for dilutions. Stability of unopened vials of SB8 at ambient temperature and in-use stability for opened vials as well as diluted SB8 in infusion bags were evaluated. Methods SB8 stability was assessed in three scenarios in the absence of light: unopened 100-mg vials 36 months after manufacture stored at 30 +/- 2 degrees C with 65 +/- 5% relative humidity for 1 month, opened 100-mg and 400-mg vials stored at 5 +/- 3 degrees C for 72 h and diluted (1.4 mg/ml or 16.5 mg/ml in 100 ml 0.9% NaCl polyolefin bags) stored for 45 days at 5 +/- 3 degrees C and then 3 days at 30 +/- 2 degrees C;the United Kingdom's National Health Service protocol was used for the study design after dilution. Physicochemical stability (appearance, pH, protein concentration, size-exclusion high-performance liquid chromatography, non-reducing capillary electrophoresis-sodium dodecyl sulfate, imaged capillary isoelectric focusing), biological activity [vascular endothelial growth factor (VEGF) neutralization assay, VEGF binding assay] and potential safety impact properties (subvisible particulates, submicronic aggregation by dynamic light scattering) were determined. Results All stability-indicating criteria including those for biological activity were met for both unopened vials at ambient condition and for in-use conditions of opened vials as well as both dilutions. No noteworthy changes in terms of physicochemical stability, biological activity and properties with a potential safety impact occurred. Conclusion Under the studied aspetic extreme conditions, SB8 was stable. Our data may support advanced SB8 preparation and may help prevent SB8 wastage because of exceptional temperature excursions or unused product. Sterility assurance is the responsibility of the user and is

关键词： g-C3N4   Transport   Porous media   Combined effect   Physicochemical factors  

摘要： The environmental behaviors of graphitic carbon nitride (g-C3N4) have drawn increasing attention in recent. Understanding the fate and transport of g-C3N4 in porous media is necessary for evaluating its environmental risks. Column experiments were used in this study to investigate the combined effect of ionic strength (IS) and other common physicochemical factors (i.e. sand grain size, solution pH, and humic acid concentration) on g-C3N4 transport. The one-site kinetic models were applied to simulate the retention and transport of g-C3N4 in porous media, which fitted the breakthrough curves very well. Experimental and model results showed that g-C3N4 had a weak mobility with the transport mass recovery (TMR) less than 39.6% at pH 6.0 in absence of humic acid (HA). The mobility of g-C3N4 was inhibited with decreasing sand grain size, and the inhibited efficiency was enhanced with IS. However, g-C3N4 transport was significantly enhanced with increasing pH and HA concentration, and the enhanced efficiency was more obviously at high IS. The maximum TMR (78.3%) of g-C3N4 was observed with the presence of 5 mg L-1 HA. These results indicated that physicochemical factors played an important and combined role in controlling g-C3N4 transport in porous media, which would lead to the more complex evaluation on the environmental behaviors of g-C3N4. (C) 2020 Elsevier Ltd. All rights reserved.

关键词： carbon stock   Maroon   Populus euphratica   Tamarix arceuthoides   land use  

摘要： This study aimed to evaluate subsoil carbon stock in different stands of riparian forests. Four different sites in the studied riparian forests located in Behbahan in southern Iran, pure Populus euphratica, Tamarix arceuthoides stands, and mixed ***-P. euphratica stands as well as agricultural lands were examined. One hundred and three soil samples were randomly taken at depths of 0-20 cm from all studied sites. Soil carbon content and the physiochemical properties pH, organic carbon, nitrogen, phosphorus, potassium, calcium carbonate, bulk density, and soil texture were determined in the laboratory. The results indicated that soil carbon stocks reach 52.9, 48.5, 25.9, and 25.8 t ha(-1) in P. euphratica stands, agricultural lands, mixed T. arceuthoides-P. euphratica stands, and T. arceuthoides stands, respectively. There was no significant difference in soil carbon content between the P. euphratica stands and agricultural lands, but there was a significant difference between T. arceuthoides stands and mixed T. arceuthoides-P. euphratica stands. The high soil carbon content in agricultural lands was probably because of alfalfa and the use of organic fertilizer, like manure, because alfalfa was planted in most of the agricultural lands, and this plant species can store atmospheric nitrogen and, consequently, increase the carbon content in the soil. Furthermore, greater soil biological activity in the P. euphratica stands compared with the T. arceuthoides stands might be responsible for the higher soil carbon content in the P. euphratica stands. The physiochemical properties of soil also play important roles in soil carbon content, the most important of which are soil organic carbon, bulk density, and clay, respectively.

关键词： Drug delivery   nanocomposite   natural polymer   silver nanoparticles   sodium alginate  

摘要： A pH-sensitive nanocomposite formed from sodium alginate (SA)/pectin (Pec)/tannic acid (TA)-silver (Ag) was developed using microwave irradiation and it was applied as a carrier for propranolol drug. TA acts as a cross-linker and a reducing agent for Ag ions. Physicochemical characteristics of the fabricated system using Fourier transform infrared spectroscopy, X-ray diffraction, field-emission scanning electron microscope, high-resolution transmission electron microscope, dynamic light scattering instrument, and energy dispersive X-ray analysis. The swelling percent and the drug release were observed to be pH-sensitive. The occurrence of Ag nanoparticles in the network enhances the drug release that is 96% at pH 7.4 within 420 min. The drug release data were adjusted into different kinetic models involved zero order, first order, Higuchi, and Ritger-Peppas models. The release mechanism is a non-Fickian character where it controls by diffusion and relaxation of polymer chains. It can be concluded that SA/Pec/TA-Ag nanocomposite is a candidate for the oral drug carrier specific for the intestinal system and has ability against the gastric fluid.

关键词： Multi-frequency ultrasound   Wheat gluten protein   Noodles   Structural properties and physicochemical characterization   Cooking characteristics and texture characteristic  

摘要： In this study, the influence of multi-frequency ultrasound irradiation on the functional properties and structural characteristics of gluten, as well as the textural and cooking characteristics of the noodles were investigated. Results showed that the textural and cooking characteristics of noodles that contain less gluten pretreated by multi-frequency ultrasonic were ultrasonic frequency dependent. Moreover, the noodles that contain a smaller amount of sonicated gluten could achieve the textural and cooking quality of commercial noodles. There was no significant difference in the cooking and texture characteristics between commercial noodles and noodles with 12%, 11%, and 10% gluten pretreated by single-frequency (40 kHz), dual-frequency (28/40 kHz), and triplefrequency sonication (28/40/80 kHz), respectively. Furthermore, the cavitation efficiency of triple-frequency ultrasound was greater than that of dual-frequency and single-frequency. As the number of ultrasonic frequencies increased, the solubility, water holding capacity and oil holding capacity of gluten increased significantly (p < 0.05), and the particle size was reduced from 197.93 +/- 5.28 nm to 110.15 +/- 2.61 nm. Furthermore, compared to the control group (untreated), the UV absorption and fluorescence intensity of the gluten treated by multi-frequency ultrasonication increased. The surface hydrophobicity of gluten increased from 8159.1 +/- 195.87 (untreated) to 11621.5 +/- 379.72 (28/40/80 kHz). Raman spectroscopy showed that the alpha-helix content of all sonicated gluten protein samples decreased after sonication, while the beta-sheet and beta-turn content increased, and tryptophan and tyrosine residues were exposed. Through scanning electron microscope (SEM) analysis, the gluten protein network structure after ultrasonic treatment was loose, and the pore size of the gluten protein network increased from about 10 mu m (untreated) to about 26 mu m (28/40/80 kHz). This work elucidated the effect of u

关键词： Fruits  

摘要： This study was set out to determine the total fat content, physicochemical properties, and crystal morphology of mango kernel fat (MKF) obtained from three popular mango varieties cultivated in Sabah, Malaysia. The total fat contents of the MKFs were 7.02, 9.50, and 8.41% for Air, Manila, and Harumanis. Gas chromatography with flame ionization detector analyses revealed three major fatty acids namely, palmitic (6.67 to 7.51%), stearic (42.32 to 48.95%), and oleic (32.91 to 38.14%) acids in studied MKFs as novel mango kernel constituents. The iodide, saponification, acid, peroxide, and slip melting point values of the MKFs were found to be 47.79-52.27 g I-2/100 g, 181.4-194.5 mg KOH/g, 5.15-6.26 mg KOH/g, 1.05-1.32 meq O-2/kg, and 31.0-35.2 degrees C, respectively. The crystals of the three MKFs were spherulites and densely packed. With respect to the characteristics, MKFs potentially can be applied as cocoa butter equivalents and ideal for use in confectionery industry. Practical applications Exploitation of fat from mango kernel is still attracting considerable interest in recent year since it is a source of valuable ingredients that suitable for wide applications in food processing, especially as cocoa butter equivalent (CBE). Different mango varieties and cultivation regions would give rise to variations in characteristics of MKFs. Most of the results indicated that MKFs had the potential to be applied as CBEs and useful in chocolate industry.

关键词： Reservoir souring   Sulfate reduction   Nitrate reduction   Thermophilic   Produced water reinjection  

摘要： In order to maintain the reservoir pressure during secondary oil production large volumes of seawater are injected into reservoirs. This practice introduces high concentrations of sulfate into the reservoir promoting the growth of sulfate-reducing microorganisms (SRM) and results in the production of an increasing volume of produced water (PW) that needs to be discharged. SRM reduce sulfate to sulfide causing reservoir souring and as a mitigation strategy nitrate is injecting along with the seawater into the reservoir. We used PW from the Halfdan oil field (North Sea) to set up microcosms to determine the best reinjection strategy in order to inhibit SRM activity and minimize the environmental impact of PW during secondary oil production. We discuss the effect of temperature, electron donor, and sulfate and nitrate availability on sulfide production and microbial community composition. Temperature and the terminal electron acceptor played a key role in shaping the microbial community of the microcosms. PW reinjection at 62 degrees C inhibited SRM activity due to nitrite toxicity by encouraging nitrate reduction to nitrite by thermophilic nitrate reducers, while at 74 degrees C we observed complete absence of any microbial activity over the course of 150 days.

关键词： Antioxidant activity   Curcuma longa L.   Fat replacement   Natural antioxidant  

摘要： This study aimed to evaluate the effect of turmeric extract as natural antioxidant on modified atmosphere-packaged fresh lamb sausages with fat replacement during storage (2 degrees C). Five treatments were prepared: control without antioxidant (CONT);with 500 mg/kg sodium erythorbate (E500);and three batches with 250, 500 or 750 mg/kg turmeric extract (T250, T500 and T750), respectively. The proximate composition, pH, color, texture, oxidative stability, sensorial analysis, free fatty acids and volatile compounds of sausages were analyzed. Turmeric extract improved the antioxidant capacity of lamb sausages and also slowed lipid oxidation and the generation of related volatile compounds. Moreover, physic-chemical parameters of lamb sausages were not greatly influenced by turmeric addition and concentration, except for yellow color. All samples were considered acceptable by consumers. These findings showed that turmeric extract is effective against lipid oxidation and could be a good strategy to enhance the shelf life of lamb sausage.

关键词： Sensory analysis  

摘要： Utilization of jamun pomace to increase the nutritional value of ice cream was the key aspect of this research. In this study, the effects of 1, 2, 3, and 4% jamun pomace powder on the physicochemical properties of ice cream such as overrun, hardness, melting rate, total soluble solids (TSS), fat, fiber, ash, titratable acidity, pH, and sensory analysis were investigated. The findings indicated that the hardness, TSS, ash, fiber, and titratable acidity increased significantly, while the fat content, pH, melting rate, and overrun decreased significantly, with an increase in the level of jamun pomace powder. Based on the sensory analysis scores, 3% jamun pomace powder was found to be the best treatment. Practical applications In the food processing industry, a huge amount of waste (pomace) is produced which affects the ecosystem. Pomace is an excellent additional source of nutrition, antioxidants, total phenols, and other nutrients that can minimize free radicals, provide numerous health benefits, and contribute to preventing various diseases. It is essential to use these wastes in the production of the different food products in order to minimize food waste and overcome serious health issues. Consumers demand healthy, nutritious, and minimal calories ice cream. For this, the jamun pomace powder was used to improve the ice cream quality.

关键词： activation energy   diffusion coefficient   paddy   Peleg's model   soaking  

摘要： Temperature is an important factor in the determination of hydration kinetics in paddy, and it varies with variety. To understand this hydration behavior, the current study analyses the hydration kinetics of 12 different paddy varieties of India that were exposed to different soaking temperatures. The protein content of the paddy samples was found to be in the range of 6.13 to 9.19%;whereas, starch content was between 67.79 and 84.88%. The physicochemical composition of paddy varieties as well as variation in time-temperature of hydration was found to be decisive in ascertaining the hydration behavior. An increased hydration rate was observed with increasing hydration temperature as well as with higher amylose content of paddy. Among the varieties studied, the ratio of amylose to amylopectin was between 0.37 and 0.77. For all samples, the gelatinization temperature was in the range of 65.60 to 83.10 degrees C, which in turn was negatively correlated with amylose content, and influenced the hydration behavior of paddy. The optimum time-temperature condition range for hydration for each paddy variety was between 50 and 60 degrees C for 2 to 3.5 hr, depending upon the variety. The activation energy for the paddy samples in this investigation was found to be in the range of 8.70 to 23.10 kJ/mol. The kinetic modeling of hydration was conducted using Peleg's model, with a good fit. The data indicated that with increment in hydration temperature, the rate of hydration was enhanced in all varieties with a decrease in the Peleg's rate constant (K-1) and capacity constant (K-2). These constants indicate a direct temperature-dependence of water absorption in paddy. Practical Application The hydration of paddy is an important procedure in paddy processing, and across the world, many industries are working on it. Irrespective of the variety, paddy processing globally has remained tricky. Knowledge about the hydration behavior of paddy would enable food processors to better under