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White cheese is an inseparable part of the Persian breakfast table. However, it has limited shelf life owing to microbial growth and chemical changes. Application of active packaging incorporated with essential oils is an innovative technique to retain quality and extend shelf life of foods. In this study, the effect of chitosan (Ch 1 and 2%) film containing rosemary extract (RE 0.5 and 1%) was studied on the shelf life of white cheese at 4°C for 45 days. The physicochemical evaluation showed that all treated cheeses had higher pH, moisture, and fat content, but acidity and hardness in treated cheeses were lower than the nontreated ones. During storage, pH, moisture, and fat content decreased and acidity and hardness increased. At the end of the storage, the highest acidity (1.79 g lactic acid) and hardness (3.5 N) and the lowest pH (4.1) were observed in the control sample, and the highest moisture (53.92%) and fat (21.84%) content was observed in E2C2 treatment (1% extract + 2% chitosan). The active packaging of cheese caused a significant decrease in the total count of bacteria, coliforms, lactic acid bacteria, mold, and yeast. The population of microorganisms in the control sample increased significantly during storage (p < 0.05). The treated cheeses had acceptable sensory properties. The most effective treatment for maintaining the physicochemical properties and retarding the growth of microorganisms in cheese was the E2C2 sample. Therefore, it can be used in active packaging systems of cheese. [ABSTRACT FROM AUTHOR]

An extended-release tablet of tacrolimus as once-daily dosing was fabricated using 3D printing technology. It was developed by combining two 3D-printing methods in parallel. Indeed, an optimized mixture of PVA, sorbitol, and magnesium stearate as a shell compartment was printed through a hot-melt extrusion (HME) nozzle while an HPMC gel mixture of the drug in the core compartment was printed by a pressure-assisted micro-syringe (PAM). A 3D-printed tablet with an infill of 90% was selected as an optimized formula upon the desired dissolution profile, releasing 86% of the drug at 12 h, similar to the commercial one. The weight variation, friability, hardness, assay, and content uniformity determination met USP requirements. A microbial evaluation showed that the 3D-printed tablet does not support microbial growth. SEM analysis showed smooth surfaces with multiple deposited layers. No peak interference appeared based on FTIR analysis. No decomposition of the polymer and drug was observed in the printing temperature, and no change in tacrolimus crystallinity was detected based on TGA and DSC analyses, respectively. The novel, sTable 3D-printed tablet, fabricated using controllable additive manufacturing, can quickly provide tailored dosing with specific kinetic release for personalized medicine at the point-of-care. [ABSTRACT FROM AUTHOR]

The effect of apricot gum-based edible coating at different concentrations (0, 8, 10, and 12%, w/w) during deep-fat frying of zucchini cuttings were evaluated. Physicochemical properties such as moisture, oil uptake, frying yield, coating pick-up, color, vitamin C, shrinkage, oxidation parameters, and sensory properties were determined. The results showed that coating with apricot gum had a significant effect on moisture and oil contents and the frying yield of zucchini cuttings (P < 0.05). The highest coating pick-up was observed in the coated sample with 12% gum (S12). Coating with apricot gum resulted in more preservation of vitamin C in fried zucchini cuttings. The lowest shrinkage and Δ E was also observed in the coated samples. The fried coated samples had lower hydrolysis and oxidation rate (acid, peroxide, and anisidine values) during storage. The coated samples had a good overall acceptability similar to the control treatment. In conclusion, apricot gum due to thermal stability, good properties, and its facility to use, suggested for coating and usage in industrial fried zucchini cuttings production. [ABSTRACT FROM AUTHOR]