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Antibiotics have several negative effects on aquatic ecosystems and are difficult to degrade using traditional water/wastewater treatment methods. As a result, new treatment techniques must be employed to eliminate these contaminants from aquatic environments. Research on the relationship between the decomposing process of antibiotics and different factors by new technologies is scarce. This research focuses on the capability of ozone micro-nano bubbles (OzMNBs) to eliminate the antibiotics ciprofloxacin (CIPR) and levofloxacin (LEVO) in aqueous solutions. We studied the CIPR and LEVO decomposition to different variables through the central composite design method. The main variables included pH, ozonation time, and initial antibiotic concentration. The correlation coefficients of the quadratic model obtained by using the software, Design Expert version 13.0.1. Analysis of variances proved the significance of models and main factors. Verification tests also confirmed that the final optimum conditions of the antibiotics decomposition were: pH 9, ozonation for 40 min and, initial antibiotic concentration of 5 mg/L. In optimum conditions, removal rate of about 97% and 100% was obtained for CIPR and LEVO, respectively. The order of influence of various factors on CIPR and LEVO decomposition were obtained and the interactions between the main factors were also investigated. At the last stage of the research, the efficiency of OzMNBs in the removal of total organic carbon and mineralization of the solutions containing CIPR and LEVO under optimum conditions was examined. [ABSTRACT FROM AUTHOR]

Background: Propolis exhibits multiple biological and pharmacological properties attributed to the presence of natural bio active compounds. In spite of its potential healthy effects, its use in health‐food and pharmaceutical products is very restricted due to its intense aroma, highly unstable, low aqueous solubility, and low bioavailability. The purpose of this study is to fabricate an appropriate, stable, and biodegradable casein‐based nanocarrier as propolis delivery system. Propolis‐loaded casein nanocarriers were prepared at different propolis extract/caseinate ratio and assessed for physicochemical, structural, and thermal properties. Results: The nanocarriers showed an increase of particle size augmenting propolis extract/caseinate ratio and caseinate concentration. Image processing studies revealed an increase in L* parameter (89.743), while b* parameter revealed a reduction in the yellow color (14.655) increasing the amount propolis extract in the nanocarrier. Surface photomicrographs evidenced that an increment of propolis extract decreased the network compactness of the nanocarriers correlated with the lower entrapment of propolis extract into carriers at higher propolis extract/caseinate ratio. X‐ray diffraction pattern suggested that propolis encapsulation produced a decrement in the caseinate crystallinity while differential scanning calorimetry and thermogravimetric/differential thermal analysis thermograms evidenced an increment of thermal stability of nanocarrier with increasing propolis extract content. Conclusion: Propolis extract encapsulated within casein nanocarriers represented convenient physicochemical attributes and could provide as bioactive load in food/medical system. [ABSTRACT FROM AUTHOR]

Background: Lentils are one of the most important rainfed legumes in the world. They are an excellent source of minerals, vitamins, and amino acids. Methods: Proximate composition (moisture, total ash, total fat, protein, fiber, and carbohydrate), mineral content, antioxidant activity (DPPH IC50), and total phenolic compounds (TPC) were determined in the raw, germinated, and cooked samples of two cultivars of Iranian lentils. Results: Cooking and germination showed a significant effect on TPC, antioxidant activity, and minerals. The highest amount of phenolic compounds was obtained in raw black lentil, followed by raw green and germinated lentils. The black cultivar showed a higher quantity of K, Cu, Ca, and Zn and treatments decreased the concentrations of mineral elements in the investigated samples. Moreover, losses of the minerals in the cooked samples were higher than the germinated ones. Conclusions: Cooking and germination brought about a significant reduction in the phenolic compounds and antioxidant activity. Meaningful reductions were also recognized in the mineral content during cooking and germination. [ABSTRACT FROM AUTHOR]