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Here, a novel fluorescence strategy was established for the detection of mirabegron (MBG) sensitively on the basis of hantzsch dihydropyridine synthesis. The developed method adopts turn-on fluorescence of MBG for the first time, permitting its selective determination in spiked human plasma at 486 nm after excitation at 410 nm. The developed method exhibited a good linear range from 0.5 μgmL -1 to 2.0 μgmL -1 with detection and quantification limits of 0.05 and 0.2 (μgmL -1 ), respectively. The profitable applicability of the developed method in spiked human plasma samples was demonstrated, achieving limit of detection below the previously levels reported by spectroscopic methods, allowing application of the developed method for selective determination of MBG in its tablets and spiked human plasma samples with good recovery., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024. Published by Elsevier B.V.)

Photoinduced electron transfer (PET) is the most common mechanism proposed to account for quenching of fluorophores. Herein, the intrinsic fluorescence of dapoxetine (DPX) hydrochloride is in the "OFF" state, owing to the deactivation effect of PET. When the amine moiety is protonated, the fluorescence is restored. Protonation of the nitrogen atom of the tertiary amine moiety in DPX leads to "ON" state of fluorescence due to hindrance of the deactivating effect of PET by protonation of the amine moiety. This permits specific and sensitive determination of DPX in human plasma [lower limit of quantification (LLOQ) = 30.0  ng mL - 1 ]. The suggested method adopts protonation of DPX using 0.25 M hydrochloric acid in anionic micelles [6.94 mM sodium dodecyl sulfate (SDS)] leads to a marked enhancement of DPX-fluorescence, after excitation at 290 nm., (© 2023 John Wiley & Sons Ltd.)

The current work studied the in-vivo antifungal activity of Nigella sativa oil (NSO) in ultrafiltered low-salt soft cheese as a proposed replacement for the synthetic preservatives which become unacceptable by consumers. Four different concentrations of NSO were examined during the manufacture of the cheese (0.3, 0.5, 1, and 3 % w/w). The effect of NSO supplementation was examined in 3 parallel lines; a ninepoint hedonic scale was used in the sensorial evaluation of soft cheese free of the fungal inoculum, the physicochemical properties of soft cheese were determined during storage as well as anti-fungal effects of different concentrations of NSO on inoculated cheese with different species of fungi: Candida albicans (10 4 cfu/ml) and Aspergillus parasiticus (10 2 cfu/ml) before coagulation. The Nigella sativa oil expressed an antifungal activity by using different levels of NSO which significantly reduced and inhibited the growth of the fungal counts (1.4 log cfu/g for Candida albicans and 2.30 log cfu/g for Aspergillus parasiticus ) started from 0.5% concentration of NSO on the 14th day of the storage. In addition, it exhibited different physicochemical properties of soft cheese depending on the level of used NSO. However, the Sensory evaluation of cheese samples revealed the acceptance of soft cheese samples with 0.3% and 0.5% of NSO., Competing Interests: Conflict of interest: The authors declare no potential conflict of interest., (©Copyright: the Author(s).)

In the present study, processed cheeses fortified with walnut paste (a high source of omega-3 fatty acids) were developed and characterized. In order to identify the best cheese formulation, the effects of different proportions of walnut paste (0, 5, 10, and 15%) on cheese physicochemical, functional, fatty acids profile, health lipid indices (atherogenic and thrombogenic), microstructure, and sensorial characteristics were studied. Results showed that walnut-added samples had significantly ( p ≤ 0.05) higher levels of acidity, protein, fat, and ash contents with lower meltability and oil separation index compared to the control. Processed cheeses with walnuts contained significantly ( p ≤ 0.05) higher percentages of MUFAs, and ω -3 PUFAs (mainly α-linolenic acid) and significantly ( p ≤ 0.05) lower amounts of SFAs (mainly myristic, palmitic and stearic acids) and ω 6 / ω 3 ratio. Scanning Electron Micrograph of processed cheese containing walnut paste showed uniform distribution of walnut in the protein matrix. Processed cheeses made with 5 or 10% walnut paste presented the most acceptable sensory properties. These results indicated that walnut paste supplementation can be used as a nutritional strategy to increase concentrations of human health-promoting fatty acids in processed cheeses while maintaining good sensory and technological properties.