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Introduction:Mandibular involvement in mucormycosis is rare, and only a few cases of post covid-19 mandibular mucormycosis have been reported to date. Materials & methods: This is a retrospective descriptive case series study conducted at a tertiary care centre.We report the clinico-epidemiological profile and management of 5 cases of post covid mandibular mucormycosis. All patients received intravenous antifungals at the earliest and underwent surgical debridement of the infected bone. Results: 4 patients were managed satisfactorily. 1 patient succumbed to the disease. Extent of debridement was based on the clinical, radiological and intraoperative assessment of the mandible. Conclusion: Mandibular mucormycosis is rare and early recognition of symptoms and treatment is imperative in reducing the spread of disease, decreasing the extent of resection and postoperative reconstruction.

Introduction: Mucormycosis is opportunistic fungal infection characterized by extensive inflammation, necrosis and infarction of the involved tissues. It is associated with rise in levels of inflammatory markers [Erythrocyte sedimentation rate (ESR) , C-reactive protein (CRP)]. This study was done to know the role of ESR, CRP as prognostic indicators in the treatment of covid-19 associated mucormycosis (CAM). Materials and Methods: : A retrospective descriptive study was conducted between May 2021 and December 2021 at a tertiary centre. 315 patients with post-covid ROCM (Rhino-orbito-cerebral mucormycosis) were included in study. ESR and CRP were sent for all patients at the time of admission. Postoperatively the same were repeated on post-op (POD) day 7, day 14, and day 30 during follow-up. Results: 243 (77.14%) patients were male and 72 (22.86%) were female. 6 patients with stage IV ROCM had recurrence of the disease in the postoperative period. Mean ESR values in these patients at the time of admission, POD-7, 14, 30 were 98.17, 68.17, 44.00, 80.33 respectively. Mean CRP values in these patients at the time of admission, POD-7, 14, 30 were 58.50, 48.17, 26.33,37.83 respectively. Conclusion: Serial measurements of inflammatory markers (ESR, CRP) levels helps in the diagnosis and prognostication of ROCM along with clinical evaluation and imaging.

Storage temperature fluctuation is a major problem faced in food and pharmaceutical industry, apart from prevailing fraud in marketing frozen products as fresh. The present work aimed to study the effect of intrinsic properties of chitosan on synthesis and performance of gold nanoparticles as smart packaging devices. Different types of Chitosan from shrimp waste were used as reducing and capping agent in the synthesis of metal nanoparticle. Time is taken to reduce gold atom to gold nanoparticles varied with the type of reducing agent, between 6 min 40 s to 15 min 02 s. The maximum absorbance (λ max) for AuNPs was observed between 517 and 530 nm. An increase in the concentration of chitosan resulted in smaller and uniform size AuNPs with size ranging from 8.09 to 9.95 nm compared with 14.44 to 19.88 nm for lower concentration of chitosan. Visible ruby red colour of AuNPs synthesised using trisodium citrate (TSC) and lower concentration of chitosan (0.1%) changed to colourless and grey to blue, respectively upon exposure to frozen condition (−18 °C ± 1 °C). UV Visible spectra indicated distinctly different (broader) spectrum with reduced peak intensity. A visible change in colour from ruby red to bluish and colourless state indicates that irrespective of the properties of available chitosan, it can be used for synthesis of gold nanoparticles as smart packaging to distinguish packed fresh/chilled/refrigerated products from frozen ones. [ABSTRACT FROM AUTHOR]

Seaweeds are an excellent source of unique antioxidant phytochemicals, dietary fibres, essential amino acids, vitamins, polyunsaturated fatty acids and minerals. The presence of such structurally diverse and high value bioactive compounds has led to popularization of seaweed as functional food ingredient in global health supplement market. India, with a long coastline of 8100 km and exclusive economic zone of 2.17 million km2, is rich in diverse seaweed resources belonging to almost 700 species. However, food and nutraceutical application of Indian seaweed is highly constrained. Apart from Kappaphycus alvarezii, there is no systematic commercial cultivation of seaweed in India. The regulatory framework for use of seaweed as food is still developing and consumer acceptance is still low. However, there is a timely and renewed interest from different government agencies and research organisations to develop a thriving food and nutraceutical industry using India's vast seaweed resources. The review briefly describes the nutritional and functional food potential of the seaweed and goes on to discuss the scope of seaweed utilization in food and nutraceutical industry in India. Further, the review has identified the regulatory challenges and quality control requirements for use of seaweeds in food and nutraceuticals. [ABSTRACT FROM AUTHOR]

Background: Seafood analogue is a ready to make value added product prepared out of surimi. Thermal processing of restructured products in retort pouches such as fish ball in curry medium, surimi stew in white tripod, boneless rohu balls in curry. Also no work had done on thermal processing of shrimp analogue products in retort pouches. The main objective of this work was to develop the analogue shrimp product from lizardfish and to compare the heat penetration attributes of analogue shrimp curry and masala using retort pouches and different sterilization methods such as steam / air over pressure retort and water immersion retort. Methods: Analogue shrimp products were prepared and thermally processed in retortable pouches. About 125g of shrimp analogue product and 100g of curry (masala) were filled in retort pouches of size, 150x200mm. Air inside the pouch was exhausted by steam injection followed by heat sealing and processing at 121.1C in a retort by steam/air over pressure retort and water immersion retort. The difference in the heat penetration characteristics of analogue shrimp products processed in retort by steam/air over pressure retort and water immersion retort were studied. Result: The results showed that minimum heating lag factor and minimum come up time led to faster heating rate which decreased total process time in imitated shrimp curry by steam/air retort. At the same time the cook value was low in curry medium processed by steam air retort. So finally conclude that imitated shrimp curry processed by steam air retort was good. [ABSTRACT FROM AUTHOR]

In this study, room temperature tensile properties of type 304, a metastable austenitic stainless steel, prior rolled above Md temperature (200 °C and 300 °C) are compared with mill-annealed and material prior rolled at room temperature (25 °C). Strain-induced martensite that formed during the tensile tests, followed using in-situ using magnetic measurements, display kinetics that vary with prior deformation temperature and strain. Scanning Electron Microscopy and Electron Backscattered Diffraction studies provided direct evidence for shear band formation during prior deformation. Kinetics of strain-induced martensite is found to fit the Olson–Cohen equation modified to include the prior deformation strain and martensite formed during prior deformation. The systematic changes observed in the model parameters of the modified Olson–Cohen equation are explained. The strain hardening in the material is analyzed and correlated with changes in the rate of formation of strain-induced martensite with respect to strain. [ABSTRACT FROM AUTHOR]

Phlorotannins, a seaweed based class of polyphenolic compounds, have proven to possess potential bioactivities such as antioxidant, antimicrobial, anti-allergic, anti-diabetic, anti-inflammatory, anti-cancerous, neuroprotection etc. These bioactivities have further increased demand globally and sustainable techniques such as supercritical fluid extraction, microwave assisted extraction, enzyme assisted extraction, extraction using deep eutectic solvents etc. are being explored currently for production of phlorotannin-rich extracts. In spite of such well documented bioactivities, very few phlorotannin-based nutraceuticals are available commercially which highlights the significance of generating consumer awareness about their physiological benefits. However, for industry level commercialization accurate quantification of phlorotannins with respect to the different classes is vital requiring sophisticated analytical techniques such as mass spectrometry, 1H-NMR spectroscopy etc. owing to the wide structural diversity. This review summarizes the extraction and bioactivities of phlorotannins based on the findings of in vivo and in vitro studies. [ABSTRACT FROM AUTHOR]

An attempt was made to explore the possibilities of better utilization of Lizard fish (Saurida tumbil) for the development of valuable imitation shrimp products. Minced meat, surimi and imitation shrimp products were prepared from Lizard fish. The aluminum and polylactic acid shrimp moulds were developed and to produce the imitation shrimp products. In the present study, the imitated shrimp products was observed for the wholesomeness. [ABSTRACT FROM AUTHOR]

Effect of coating with curry leaf and clove essential oils (EO) on oxidative and textural stability of sutchi catfish fillets were evaluated during chilled storage. The changes in parameters associated with textural and lipid degradation was also evaluated to ascertain the interactive effect of polyphenols with muscle proteins. Further, the results were compared against vacuum and conventional polyethylene packaging practices. Prior to coating, the properties of antioxidants were evaluated in vitro based on total phenolic and flavonoid contents, 2, 2-diphenyl-1- picrylhydrazyl radical scavenging activity, inhibition of linoleic acid peroxidation, iron reducing power, and metal chelating ability. Coating with clove bud EO was found to be more effective in protecting the textural quality and retarding lipid oxidation of the fillets during chilled storage. Curry leaf EO was found to have only moderate effect. Practical applications In addition to the well-studied antibacterial and antioxidant properties, plant polyphenols have become an intense focus of research for their ability to cross-link proteins that widens their applications for textural and functional modification of food and beverages. Currently, a number of carcinogenic chemicals such as ammonia and formalin are hazardously used to prevent texture deterioration in chilled fish associated with post-rigor changes and microbial reactions. This study evaluates the efficacy of polyphenols present in culinary herbs such as clove bud and curry leaf EO, in stabilising the texture of fish meat during chilled storage. From the results, it could be inferred that both the EO at 0.25% level mediated protein cross-linking/complexation and maintained textural integrity during chilled storage apart from exhibiting antioxidant activities. [ABSTRACT FROM AUTHOR]

Changes in consumer preference for safe food have led to innovations in packaging technologies. This article reviews about different smart packaging systems and their applications in food packaging, packaging research with latest innovations. Active and intelligent packing are such packaging technologies which offer to deliver safer and quality products. Active packaging refers to the incorporation of additives into the package with the aim of maintaining or extending the product quality and shelf life. The intelligent systems are those that monitor the condition of packaged food to give information regarding the quality of the packaged food during transportation and storage. These technologies are designed to the increasing demand for safer foods with better shelf life. The market for active and intelligent packaging systems is expected to have a promising future by their integration into packaging materials or systems. [ABSTRACT FROM AUTHOR]

The article presents the results of an investigation of the effect of prior cold work on the stretchability of type 304 stainless steel sheet. The forming limit diagrams show decreased levels with increasing prior work. However, when the limits are plotted as total equivalent strain as a function of strain ratio, the ductility increases with prior cold work. Also, for a substantial range of strain ratios from plane strain towards equibiaxial, sheets with lower levels of prior cold work show sharply increasing ductility. The first observation is explained in terms of the adiabatic temperature rise and the temperature sensitivity of the strain-induced transformation (that occurs in type 304 stainless steel), which influences the strain hardening in the material. The second observation is understood in terms of the kinetics of the transformation, which depends on the state of stress. Finite element simulations using a model taking into account the strain-induced transformation also reveal many of the trends observed in the experiments. [ABSTRACT FROM AUTHOR]

The biogenic amines are low molecular weight organic bases present normally in the body with biological activity influencing important physiological functions. The physiological functions of these molecules are achieved by very low concentrations in the tissues. However, significantly high amounts of biogenic amines are produced during processing and storage of seafood as a result of microbial contamination and inadequate storage conditions. Microorganisms having decarboxylase enzyme activity convert amino acids to their respective biogenic amines. Biogenic amines in seafood have been implicated as a major causative agent of food borne illness, where intoxication results from the ingestion of foods containing higher amount of biogenic amines. Hence its identification, quantitation and awareness of this food borne toxin are important in relation to food safety and spoilage. The aim of this paper is to review the basic concepts of seafood quality and safety in relation to biogenic amines along with its control measures and future areas for research. [ABSTRACT FROM AUTHOR]

Mössbauer spectroscopic studies have been carried out at different temperatures across ferromagnetic to paramagnetic transition in Ni50Fe35Co15 and the evolution of hyperfine parameters such as centre shift and magnetic hyperfine fields with temperature has been studied. Mössbauer spectrum obtained at 300 K in Ni50Fe35Co15 exhibiting fcc crystal structure is a six line pattern with the mean value of the hyperfine field close to 33 Tesla. Ferromagnetic to paramagnetic transition has been observed to occur in this system around 895 K matching with that of magnetization results. Debye temperature of this nickel rich alloy is deduced to be around 470 K matching with that of Ni. Effect of prolonged annealing at 750 K on the magnetic property is also investigated with respect to the thermal stability of the alloy. [ABSTRACT FROM AUTHOR]