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AbstractStevia rebaudiana is zero-calorie bio-sweetener and furnishes the best nutrition out of it. The study was conducted to characterize the extracts from water, ethanol, methanol, and supercritical fluid for Steviosides/SGs. The compounds found in appreciable quantities were Stevioside (665.34 ± 27.27 to 1107.95 ± 50.96 mg/kg), Rebaudioside A (383.38 ± 17.25 to 792.15 ± 38.02 mg/kg) and Steviol (357.26 ± 14.64 to 485.25 ± 22.32 mg/kg). Stevia cookies were prepared by replacing sucrose with Stevia powder (10%), water extract (1%), and supercritical extract (3%). Bio-efficacy rats modeling trials were done to check their impact against hyperglycemia and hypercholesterolemia. Blood glucose level was reduced from 4.54 to 7.00%, insulin level was increased by 4.27 to 6.13% due to diets enriched with stevia powder and extracts as compared to the control. In hypercholesterolemic rats, up surged cholesterol level was reported to reduce as a function of Stevia powder and extracts from 1.28 to 5.47%. Substantial increment in HDL, and reduction in LDL and triglycerides was recorded in Stevia leaves powder and extracts treatments by 2.79–6.66%, 2.68–4.16%, and 3.12–5.36, respectively. Stevia cookies administration in rats showed non-significant impact on the liver, renal, and hepatological parameters, while the safety of cookies was improved. Therefore, it can be concluded from the outcomes that in addition to sweetness, Stevia health health-beneficial effects make it suitable to be included in cookies.

BackgroundSilver diamine fluoride (SDF) is becoming more widely recognized as a simple, cost-effective approach to minimize sensitivity and arrest caries. However, SDF results in caries that are stained black. Potassium iodide (KI) treatment with SDF may minimize or lessen the staining. However, the effectiveness of KI on staining has not been investigated. Studies demonstrating that potassium iodide reduces the black staining are still insufficient. This paper presents the study protocol for Healthy Smiles, a randomized controlled trial implemented to compare the staining propensity of SDF and SDF+KI. ObjectiveThis study, Healthy Smiles, aims to evaluate the staining propensity of SDF and SDF+KI using a Nix Mini color sensor among children aged 4 to 6 years. Another objective of the study is to evaluate the caries-arresting effect of SDF and SDF+KI in the treatment of carious primary teeth. MethodsThis study is a randomized controlled trial. A total of 60 children with caries that meet the criteria of the International Caries Detection and Assessment System (code 1 or above) will be randomly assigned to treatment groups, where group 1 will be treated with SDF and group 2 will be treated with SDF+KI. Discoloration of treated lesions will be assessed digitally using a Nix Mini color sensor. Participants will be followed up at 1, 3, and 6 months after treatment to digitally record the ∆L and ∆E values using the Nix Mini color sensor. Data will be analyzed using SPSS (version 28; IBM Corp). Independent sample t tests and the Mann-Whitney U test will be used to compare the 2 groups. ResultsEnrollment started in October 2023. It is estimated that the enrollment period will be 12 months. Data collection is planned to be completed in 2024. ConclusionsThe presented paper describes Happy Smiles, a project that provides an opportunity to address the aesthetic inconvenience of patients without compromising the effectiveness of the SDF treatment. The trial findings will contribute to the limited evidence base related to discoloration after SDF intervention to improve aesthetic appearances in child oral health. If the results from the trial are promising, it will lead to the development of a model for child oral health and pave the way for further research in child oral health. International Registered Report Identifier (IRRID)PRR1-10.2196/51087

Indian jujube (Ber) is highly perishable climacteric fruit owing to high decay index limiting its marketability and demands interventions to prolong shelf life. Fungicides are normally used to control rot during postharvest storage, however, residues left necessitate eco-safe alternatives like hot water dipping. Mature, pre-climacteric jujubes were dipped in 45, 50 or 55 °C water for 8, 6 or 4 min, respectively and then stored at 5 °C for periodic quality evaluation. Dipping fruits in 55 °C water resulted in 32.69 and 35.27, 64.21 and 58.57, 30.41 and 30.42, 38.50 and 52.20 % lower weight loss, decay index, malondialdehyde (MDA) and electrolyte leakage, whereas 15.40 and 16.77, 19.51 and 20.48 % greater antioxidant activity and ascorbic acid respectively for Umran and Pakwhite compared to 25 °C water dip. The highest glucose, fructose, malic, citric, and tartaric acids were 23.44 ± 1.04 and 29.9 ± 0.95, 30.68 ± 1.72 and 41.17 ± 2.34 mg/100 g, 138.1 ± 6.45 and 112.97 ± 6.16, 57.49 ± 1.71 and 53.78 ± 1.90, 79.58 ± 5.1 and 65.3 ± 4.83 μg/100 g whereas lower sucrose 12.34 ± 0.94 and 16.33 ± 1.05 mg/100 g were respectively recorded in 55 °C water dipped Umran and Pakwhite fruits. High dip water temperature (55 °C) exhibited better quality with the lowest decay index and weight loss, greater membrane integrity, bioactives content and sensory acceptance scores. Hence, hot water dipping was shown to be an effective residue-free option to extend the marketable period of jujubes to capture distant markets.

Introduction: Robotics (R) is concerned with the linkage between perception and action, and Artificial Intelligence (AI) plays a significant role in enabling this intelligent relationship. In dentistry, AI has primarily been utilized to enhance diagnostic procedures, which are crucial for achieving favorable treatment outcomes and providing excellent patient care. Aim: The aim of this cross-sectional study was to assess the Knowledge, Attitude, and Perception (KAP) of dentists towards R and AI in oral health and preventive dentistry. Materials and Methods: The study was conducted at the Department of Public Health Dentistry, Yenepoya Dental College, Mangalore, Karnataka, India. The duration of the study was three months, from March 2022 to June 2022. A closed-ended, self-administered questionnaire using Google Forms was distributed among 161 dental professionals in South India. The questionnaire included items related to KAP towards the use of R and AI in preventive dentistry and oral health. Descriptive analysis was performed, and oneway Analysis of Variance (ANOVA) was used to compare mean values. Tukey’s post-hoc test was employed for group comparisons. Results: The mean age of the participants was 30.17±9.18 years. Out of the 161 participants (70 males and 91 females), 133 (82.6%) had heard about R and AI in dentistry, but only 78 (48.4%) were aware of the differences between R and AI. Among the dentists, 74 (46%) believed that AI might have a future in India, and 145 (90.6%) responded that R and AI were useful during the COVID-19 pandemic. Additionally, 97 (60.6%) participants expressed willingness to be treated by R and AI if necessary, and 107 (66.9%) would prefer to receive lectures or workshops from a robot. Tukey’s post-hoc test revealed that the staff’s knowledge and attitude were significantly higher than those of interns, postgraduates, and private practitioners (p

Background: Online learning is a virtual learning system that combines teaching and learning processes with the use of the Internet. During the COVID-19 pandemic, this approach has proven to be a viable solution for maintaining the learning process. Aim: The aim of the study was to assess the perception of e-learning among undergraduate dental students during the COVID-19 pandemic in Dakshina Kannada District. Materials and Methods: A cross-sectional survey was conducted among 195 undergraduate dental students (1st year to final year) studying across Dakshina Kannada District, Karnataka, India. They were surveyed through a self-administered online questionnaire. Data analysis was done using the Statistical Package for the Social Sciences (SPSS) version 27. The Chi-square test was used to find statistical associations, and P < 0.05 was considered statistically significant. Results: The mean age (±standard deviation) of the participants was 20.3 (±1.0). The results revealed that 70% of the participants were aware of online training before the COVID-19 pandemic, 84% responded that online learning was difficult to understand without getting acquainted with appropriate guidance, 78% believed that student and teacher interaction was less during the online classes, and 87% expressed that online learning was stressful. Conclusion: According to the findings, nearly half of the participants had a negative attitude about online learning. As a result, encouraging face-to-face connection between students and teachers, as well as promoting a learning environment at home for online learning, is encouraged.

Social epidemiology is a relatively newer field of epidemiology that evaluates the socioeconomic distribution and determinants of health and disease and how those factors affect the health of individuals and populations. The explanation of the causal relationships between socioeconomic circumstances, health status, and consequences is a key challenge in social epidemiology. The current study was conducted to analyze the key substantive areas of focus in epidemiology in the sociobiological context. Data were collected electronically using databases such as PubMed, ScienceDirect, Scopus, Google Scholar, and three authorized textbooks to conduct relevant searches. Since the beginning of the history of public health, the relationship between socioeconomic class and health has been a significant study area. The impact which social factors have on both individual and population health is the central and initial question that needs to be addressed in social epidemiology. The recent attention given to this issue using modern epidemiological techniques is a relatively new phenomenon. Social epidemiology's primary goal is to produce fundamental knowledge. Social epidemiology must be necessarily multimethod, interdisciplinary, and broad due to its subject of research.

Wheat flour aging process is considered very important to impart desirable changes in order to get good quality bakery products. It was extensively studied through analytical and rheological variations during storage using conventional methods. In this study, the potential of Fourier Transform Infrared Spectroscopy (FTIR) was determined to monitor the process of wheat aging. FTIR spectroscopy along with chemometrics tools like principal component analysis (PCA) and partial least square regression (PLSR) were used to monitor the aging process of wheat flour during the storage period of two months at room temperature. PCA subjected to spectral, analytical and rheological parameters during storages showed the clear demarcation of wheat flour stored at various intervals using first 2 PCs. PLSR showed the best prediction models for crude protein (R2CV = 0.97 and 0.11 RMSECV) and wet gluten contents (R2CV = 0.88 and 0.41 RMSECV), whereas the other analytical parameters were not accurately predicted from FTIR spectral data. However, it can be concluded that FTIR spectroscopy can be used as an alternative tool to predict the changes in wheat flour during the aging process.

Abstract Banana peel is appreciated for higher dietary fiber, phenolics, flavonoid contents, and minerals (particularly iron, calcium, and potassium), despite being a waste product. After drying, it can be processed into powder/flour to be combined with wheat flour (WF) for development of value-added products. In this study, we substituted WF with banana peel powder (BPP) at supplementation rates of 5, 10, and 15%, and evaluated their suitability to develop salted noodles. The results showed that the composite flour with 15% BPP had significantly higher protein, ash, and crude fiber content as compared to control. Higher antioxidant capacity was observed in composite flour noodles: total phenolics content (TPC), total flavonoid content (TFC), ferric reducing power (FRAP) and DPPH reducing power were increased up to 278, 260, 143 and 13 percent respectively in the noodles containing 15% BPP as compared to control (100% WF). On the other hand, values for viscosity decreased up to 22% with addition of BPP in WF. Furthermore, water absorption capacity and cooking losses were increased up to 15 and 13 percent respectively with 15% BPP incorporation in WF. Results for sensory evaluation demonstrated that noodles with 10% BPP scored highest for sensory profile. Graphical abstract

Abstract The choices of consumer towards food have been changed. Consumer prefers to eat food which is not only safe but also nutritious. Now a day, they like to eat the food which promote their health and help in minimizing nutrition related health hazards. Rice is a staple food in many countries, but most emerging issue is that rice is deficit in minerals. Rice ranks second among cereals in dietary uses around the world. Rice is deficit in iron (Fe) zinc (Zn) and these are important micronutrients for infants, men and women. Fortification of rice with iron and zinc would help to minimize nutrient deficient disorders among humans. Present study is aimed to introduce nutrients rich rice for consumers and also to encourage food-fortification organizations for diverting their focus on rice fortification. In south Asian countries, micronutrient deficiency especially Fe and Zn deficiency is very common. The rice because of its use as a staple food can be utilized as a carrier medium for transporting micronutrients from plants sources to human beings. Hence, rice fortification with microminerals can prove as a miracle for the virtual eradication of nutrition related diseases in humans.

The future of healthcare delivery keeps evolving and mobile phone technology may have a huge role to play. Mobile health (mHealth) is a facet of Electronic Health (eHealth) that involves the use of mobile phones and other wireless devices in medical practice. The effectiveness of mHealth has been proven in different studies as well as in different aspects of medicine and dentistry. Text messaging has made significant progress in delivering health education for maintaining oral hygiene, especially for orthodontic patients as well as tobacco cessation counseling. Mobile phone applications incorporate various features like gaming, audio, and video messages to engage smokers in several behavioural change strategies. Mobile health technology has made an immense contribution to contact tracing, screening, and tele-consultation during the Novel Coronavirus Disease-19 (COVID-19) pandaemic. Given that mHealth is a low cost, easily accessible, and widely available means of communication, it has the potential to play a significant role in public health dentistry.

Chicken eggshell, a poultry waste material, is a potential but poorly recognised source of calcium that can be used by humans to increase their dietary calcium intake by incorporating it into foods. This study was aimed at assessing the effects of eggshell powder supplementation at 5, 10, 15, and 20% levels on the chemical composition, sensory characteristics, and calorific value of the biscuits. Calcium absorption from supplemented biscuits was also determined. The inclusion of eggshell powder resulted in significant variations in the chemical composition of biscuits. It profoundly increased the mineral content, mainly calcium from 43.57 mg 100 g-1 to 1 054.7, 2 186.7, 2 941.6, and 3 843 mg 100 g-1 at 5, 10, 15 and 20% supplementation level, respectively. Substantial changes in the sensory quality of biscuits were also observed with corresponding rises in eggshell addition levels. Biscuits prepared with 5 and 10% supplementation levels were found acceptable in terms of sensory attributes. The in vivo study affirmed the absorption of calcium from eggshell powder and it was found highest (41.83%) at 5% supplementation level. Conclusively, supplementation of biscuits with eggshell powder might be an attractive source of dietary calcium intake without any significant adverse effects on biscuits quality up to 10% supplementation level.

Abstract Fox nut (Euryale ferox) is categorized among superior quality foods because of its highly nutritious profile. It also serves as a good protein source for vegetarian diets. However, it is not widely consumed, due to soggy texture and bland flavor as compared to other nuts. In this study, we used roasting and seasoning to enhance its consumer acceptance. Furthermore, we have also compared biochemical, nutritional and physical properties of the roasted and unroasted fox nuts; and their Glycemic Index (GI) in human subjects. Results showed that roasting significantly (P ≤ 0.05) improved the minerals content (from 0.58 to 0.66%), protein content (from 11.40 to 14.57%), total phenolics (from 346.02 to 470.62 mg GAE/100 g), flavonoids (from 4.15 to 4.43 mg CE/g), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity (from 48.54 to 79.13% inhibition) and Ferric Reducing Antioxidant Power (from 662.46 to 957.14 μmol FeSO4/g). Consumer acceptance was evaluated with and without seasoning; both salt and spice seasoned roasted nuts had greater overall acceptability as compared to plain roasted and unroasted nuts. Fox nuts also reported low GI (37%) in human subjects (ethical approval #1772/01-06-2020). Thus, roasted fox nuts can be consumed as nutrient rich and low GI snack; not only as a component of healthy diet but can also be served to patients with metabolic disorders like obesity and diabetes.

Introduction: Recent Cochrane review has recommended sealants in preventing occlusal caries in children and adolescents but its use in clinical practice is still underutilized all over the world. Aim: The aim was to assess knowledge, opinion, values, and practice among dental practitioners in Bangalore city. Materials and Methods: A cross-sectional study was conducted with a convenience sampling of 312 general dental practitioners (GDP) in Bangalore city. The data was collected using an anonymous, self-reporting 5-point Likert-scaled questionnaire by Martin et al., and analyzed using SPSS version 21 and ANOVA and t-test was utilized for analyzing the results P < 0.05 was regarded as significant. Results: Effectiveness of fissure sealants is supported by strong scientific evidence and also as a restorative material, 76% of the GDP agreed and 86.9% thought that it is difficult to justify the cost of sealants to parents. 62.2% valued that fissure sealants are used less than they should have been. Most of them had a positive attitude toward sealant application. Conclusion: Dental practitioners knowledge of pit and fissure sealant is high and attitude is also positive but when comes to practice it has been underutilized.

Globally, food processing patterns are becoming more sophisticated and modernized for meeting abrupt increase in demand of allegen free food. The stance of availability of allergens free food is a rather hectic task to implement and consumers most probably become prone to them. Anaphylaxis is a serious health-related syndrome due to the adverse response of immune system. It aggravates by the consumption of foods that contain allergens by ultimately activating basophils and mast cells. There are more or less ten prominent foods that trigger anaphylaxis after the ingestion. Hence, avoiding allergen-containing food can limit the proliferation of anaphylaxis. In this article, the occurrence of allergic reactions with respect to sex disparities, most probable food allergens, diagnostic approaches and its management are discussed.

In recent years, new avenue has been opened for extensive research and debate between Natural and artificial sweeteners. Stevia rebaudiana has emerged as a potent and remarkable substitute to artificial and calorie dense sweeteners. Stevia being natural and zero caloric is becoming a choice of many diet conscious people. The leaves and extract of Stevia plant are used to sweeten different food stuffs, desserts, beverages, etc. across globe especially in USA, Europe, China and Japan. Sweet components responsible for intense sweetness are the Steviosides having sweetness ranging from 250 to 400 times sweeter as compared to sucrose. Bioactive moieties in Stevia play vital role in health promotion aiding and boosting immune system to fight against cancer, cardiovascular diseases, diabetes and lower the occurrence of various other ailments diseases. This review article encompasses the biochemical, nutritional, therapeutic potential and end use applications of Stevia.

Biosensors are small, integrated, self-contained and self-analysing scientific devices that are used to identify and measure topics of interest. Biological detection components (e.g., enzymes, antibodies and nucleic acids) are closely related to transducers (e.g., optical, electrochemical, piezoelectric) that makes the concept of biodegradation more complex and quantitative. As a general rule, the strength of the output signal corresponds to a group of analysers. Finally, the results are created using applied gadgets and the programming framework that are involved. These provide an easier and advanced visualisation that can be handled even by a non expert. In simpler words biosensor can be termed as an ‘easy-to-use’ tool for diagnostic purposes, that are developed to help in the early diagnosis and treatment of disease. Early diagnosis is the key to successful treatment of many diseases. Biosensors utilise the unique properties of biological and physical materials to recognise a target molecule and effect transduction of an electronic signal. The key advantages of biosensors are fast responsiveness and high sensitivity. Also, the basic advantage for ‘Point of Care’ (POC) devices such as biosensors would include integration of nano materials, microfluidics, automatic samplers and transduction devices on a single chip. Biosensors are also being used as new analytical tools to study medicine related diagnostic aspects. This paper reviews the significance of biosensors for clinical diagnosis and therapeutic applications in the field of dentistry and its application during the Coronavirus Disease 2019 (COVID-19) pandemic era. It provides a comprehensive account of progress in biosensors for dental applications.

Objective The aim of present study was to assess the anti-oxidant potential of water-soluble peptides (WSPs) extract derived from buffalo and cow milk Cheddar cheeses at different stages of ripening. Methods The antioxidant potential of WSPs extract was assessed through 2,2’-azinobis-3-ethylbenzothiazoline-6sulfonic acid (ABTS)-radical scavenging activity. In addition, impact of WSPs extract on cell viability and production of reactive oxygen species (ROS) in human colon adenocarcinoma Caco-2 (tert-butylhydroperoxide-induced) cell lines was also evaluated. Results The ABTS-radical scavenging activity increased progressively with ripening period and dose-dependently in both cheeses. However, peptide extract from buffalo milk Cheddar cheese demonstrated relatively higher activity due to higher contents of water-soluble nitrogen. Intracellular ROS production in Caco-2 cells decreased significantly (p

Food scientist are actively involved to improve the quality of wheat through composite flour technology by supplementing wheat flour with other grain flours. Barley grains are outstanding source of total dietary fibers (TDF) and offers remarkable quantity of active ingredients for health elevation and disease prevention. Purposely, the current research work was designed to improve the nutritional potential of wheat chapattis by including barley flour 10%, 20%, 30% along with the addition of functional blend (Methi powder and garlic paste) 2%, 4%, 6% levels respectively. Wheat and barley composite flour were analyzed for its chemical, mineral, antioxidant and total dietary composition. The supplementation of barley flour and functional blend into wheat flour enhanced the mineral. Addition of barley flour and functional blend increased total phenolic in composite flour 0.41 (control) to 0.69 mg GAE.100g-1 and DPPH from 20.95 - 23.82%. Total dietary fiber in composite flour varied form 3.11% (control) to 7.69% (30% barley flour with 6% functional blend). Total dietary fiber in chapattis ranged from 6.04 (control) to 8.21% (30% barley flour with 6% functional blend). 30% supplementation of barley flour and 4% addition of functional blend presented better sensory response of the prepared chapattis. All the outcomes revealed that nutritionally rich chapattis should be incorporated in daily diet to explore the dietary worth of barley.

Naturally occurring 197Au and 58Ni foils were subjected to the neutron irradiation by placing them in a dry tube-I of Kalpakkam Mini reactor to produce gamma emitting 198Au and 58Co nuclear reaction products. The efficiency study of high-purity germanium detector corresponding to characteristic gamma energies 0.4118 and 0.8107 MeV of 198Au and 58Co was carried out by the methods of calibration of 152Eu and covariance.

Cereals like sorghum and millet are splendid sources of phenolics, dependent on their genetic makeup, and possess varied levels of flavonoids, flavanols, flavanones, anthocyanins, and condensed tannins. In this study, chemical composition and anthocyanin and tannin content of seven sorghum and two millet varieties were evaluated. American Association of Cereal Chemists (AACC) respective methods were used for chemical composition. Anthocyanins were determined through HPLC/UV-Vis, while condensed tannins were determined spectrophotometrically. Four anthocyanins determined included apigeninidin, kuromanin, pelargonidin, and cyanidin. Among sorghum varieties, JS-263 had the highest apigeninidin (16 µg/g). Other anthocyanins were not found in appreciable quantities. None of the anthocyanins were detected in millet varieties. Condensed tannins were highest in sorghum variety PC-1 (179.76 mg/100g) and millet variety S. Bajra-2011 (172.75 mg/100g). Two varieties, one each from sorghum and millet, were selected for extraction of bran as a separate fraction. Brans were modified by size reduction and enzymatic treatment (xylanase and cellulase). Enzymatic treatment favorably affected the extraction of phenolic compounds like anthocyanins. Sorghum and millet flour- and bran-supplemented breads were also developed and evaluated for sensory acceptability.

Abstract Punicic acid, a bioactive compound of pomegranate seed oil has gained wide attention for their therapeutic potential. Different studies conducted on animal and human models have revealed that punicic acid is very effective against various chronic diseases. Substantial laboratory works has been carried out to elaborate punicic acid effectiveness and mechanism of action in animals. The intention of this review article is to explore the facts about the clinical trials of punicic acid and to discuss different future strategies that can be employed to use it in human clinical trials. Although punicic acid may represent a novel therapeutic unconventional approach for some disorders, still further experimental studies are required to demonstrate its effects in human beings.

Milk composition is an imperative aspect which influences the quality of dairy products. The objective of study was to compare the chemical composition, nitrogen fractions and amino acids profile of milk from buffalo, cow, sheep, goat, and camel. Sheep milk was found to be highest in fat (6.82%±0.04%), solid-not-fat (11.24%±0.02%), total solids (18.05%±0.05%), protein (5.15%±0.06%) and casein (3.87%±0.04%) contents followed by buffalo milk. Maximum whey proteins were observed in camel milk (0.80%±0.03%), buffalo (0.68%±0.02%) and sheep (0.66%±0.02%) milk. The non-protein-nitrogen contents varied from 0.33% to 0.62% among different milk species. The highest r-values were recorded for correlations between crude protein and casein in buffalo (r = 0.82), cow (r = 0.88), sheep (r = 0.86) and goat milk (r = 0.98). The caseins and whey proteins were also positively correlated with true proteins in all milk species. A favorable balance of branched-chain amino acids; leucine, isoleucine, and valine were found both in casein and whey proteins. Leucine content was highest in cow (108±2.3 mg/g), camel (96±2.2 mg/g) and buffalo (90±2.4 mg/g) milk caseins. Maximum concentrations of isoleucine, phenylalanine, and histidine were noticed in goat milk caseins. Glutamic acid and proline were dominant among non-essential amino acids. Conclusively, current exploration is important for milk processors to design nutritious and consistent quality end products.

Introduction: The caries-preventive effect of pit and fissure sealants was demonstrated in the 1970s and the 1980s with randomized clinical trials using parallel groups or split-mouth designs. In new self-etching (SE) adhesive systems, rinsing and drying steps are eliminated which have made etching easier and have resulted in more patient acceptability. Aim: To evaluate sealant retention, following application of SE adhesive and traditional acid etching (TAE) were carried out among 6–13 years old schoolchildren in Bengaluru city. Materials and Methods: Lower first molars were allotted to either SE adhesive group or TAE group based on lottery method, using a split-mouth technique. The sealants were evaluated for the retention based on modified color coverage caries criteria at the end of 6-month interval by a blinded examiner. Data were analyzed using Wilcoxon tests (P < 0.05). Results: No statistically significant difference was seen in the retention of fissure sealants placed on occlusal surfaces following the use of an SE bonding agent and traditional phosphoric acid etching technique, after 6 months. Conclusions: SE adhesive used for sealing permanent molars of young children for a limited period, should be reviewed every 6 months.

Background Use of traditional methods for determining meat spoilage is quite laborious and time consuming. Therefore, alternative approaches are needed that can predict the spoilage of meat in a rapid, non-invasive and more elaborative way. In this regard, the spectroscopic techniques have shown their potential for predicting the microbial spoilage of meat-based products. Consequently, the present work was aimed to demonstrate the competence of Fourier transform infrared spectroscopy (FTIR) to detect spoilage in chicken fillets stored under aerobic refrigerated conditions. Methods This study was conducted under controlled randomized design (CRD). Chicken samples were stored for 8 days at 4 + 0.5 °C and FTIR spectra were collected at regular intervals (after every 2 days) directly from the sample surface using attenuated total reflectance during the study period. Additionally, total plate count (TPC), Entetobacteriaceae count, pH, CTn (Color transmittance number) color analysis, TVBN (total volatile basic nitrogen) contents, and shear force values were also measured through traditional approaches. FTIR spectral data were interpreted through principal component analysis (PCA) and partial least square (PLS) regression and compared with results of traditional methods for precise estimation of spoilage. Results Results of TPC (3.04–8.20 CFU/cm2), Entetobacteriaceae counts (2.39–6.33 CFU/cm2), pH (4.65–7.05), color (57.00–142.00 CTn), TVBN values (6.72–33.60 mg/100 g) and shear force values (8.99–39.23) were measured through traditional methods and compared with FTIR spectral data. Analysis of variance (ANOVA) was applied on data obtained through microbial and quality analyses and results revealed significant changes (P

Sorghum and millet are important food staples in semi-arid tropics of Asia and Africa. Sorghum and millet are cereal grains that have prospective to be used as substitute to wheat flour for celiac patients. These are considered as the good source of many important and essential fatty acids. The volatile profiling of these two important crops is comparable to other cereals as well. The present study was an effort to explore biochemical composition of commercially available sorghum and millet varieties with special reference to their fatty acid and volatile profiling. Chemical composition of sorghum and millet was determined according to respective methods. Fatty acid methyl esters were prepared and then subjected to GC-FID for fatty acids analysis. The results indicated that both sorghum and millet oils are rich in essential fatty acids comprising mono and polyunsaturated fatty acids. Main fatty acids that are identified in current study includes palmitic acid, oleic acid, palmitoleic acid, behenic acid, linoleic acid, linoleic acid, stearic acid, myristic acid, etc. On the other hand volatile compounds from sorghum and millet were determined by preparing their respective volatile samples by using calvenger apparatus with suitable volatile extracting solvent. Volatile samples were then subjected to GC-MS analysis and respected results were compared with NIST library. About 30 different volatiles were identified in millet varieties while 35 different compounds were discovered in sorghum varieties belonging to aldehydes, ketones, benzene derivatives, esters, alcohols, sulphur compounds.