The two anti-epidermal growth factor receptor monoclonal antibodies (mAbs) cetuximab and panitumumab are the pillars for the treatment of EGFR-positive, KRAS wild-type metastatic colorectal cancers. ...However, stability data of these mAbs are generally missing or incomplete. Here, we report for the first time an orthogonal analysis of the stability of cetuximab (Erbitux®) and panitumumab (Vectibix®), either undiluted vial leftovers or saline dilutions in polyolefin/polyamide infusion bags. All samples were stored at 2-8 °C protected from light, according to their summary of product characteristics (SmPCs). Alternatively, opened vials and preparations were maintained at 25 °C for 15 h, and then stored again at 2-8 °C protected from light to mimic a temporary interruption of the cold chain. Vial leftovers proved stable up to 180 days when stored according to their SmPCs, while compounded preparations in infusion bags maintained their physiochemical, biological and microbiological stability up to 30 days. Additionally, no changes were detected up to 30 days for the same samples undergoing a thermal excursion. Our results provide additional rationale to the SmPCs, crucial especially in the case of reassignment and pre-preparation of bags. This information will allow hospitals to achieve significant cost savings, and better organization of the entire therapeutic process.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ, ZRSKP
The effect of coriander essential oil (CEO) at concentrations of 0.075‐0.150 μL/g on pH, color, lipid oxidation (TBARS), residual nitrite concentration and microbial growth of cooked pork sausages ...produced with different levels of sodium nitrite (0, 50 and 100 mg/kg) was investigated. Artificial neural networks modeling and the multi-response optimization were used to determine the optimal combinations of process parameters and storage time. Reduced concentration of sodium nitrite (60 mg/kg) in combination with 0.12 μL/g of CEO resulted in satisfying redness (a* approx. 11.1) and improved oxidative (TBARS approx. 0.12 mg MDA/kg) and microbial stability (total plate count – TPC approx. 2.50 Log CFU/g) of cooked pork sausages during refrigerated storage. Therefore, the results of this paper revealed significant antioxidative and antimicrobial activity of CEO, and consequently its high potential of utilization in processing of cooked pork sausages with enhanced quality and shelf-life.
•Coriander essential oil (CEO) was added in sausages with different nitrite levels.•CEO combined with 60 mg/kg of nitrites provided higher redness of sausages.•CEO at 0.12 μL/g combined with 60 mg/kg of nitrites retarded the TBARS and TPC.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ, ZRSKP
Rhubarb (
L.) is a valuable source of active components responsible for laxative, antibacterial, diuretic, anti-inflammatory and anti-cancer properties. On the other hand, ozone being an allotropic ...form of oxygen, due to its potential is a powerful antimicrobial agent. Treatment of rhubarb petioles with gaseous ozone, especially at a concentration of 50 ppm, for 30 minutes had a positive result on the microbiological stability and quality of the finished material. Sensory evaluation of prepared beers enriched without ozonated and ozonated rhubarb pulp showed that wheat beer with the addition of ozonated (50 ppm) rhubarb pulp was characterized by a balanced aroma and taste. The physico-chemical analysis of wheat beers demonstrated that the increasing concentration of ozone had an impact on, among others, increased the degree of final real attenuation (by 21.97%), decreased pH (by 18.43%) and energy value (by 36.30%), but had a negative impact on the content of ethyl alcohol (by 17.32%) compared to the control beer. Among the analyzed beers enriched with rhubarb, the beer product with the addition of ozonated (50 ppm) rhubarb was the most microbiologically stable. The research shows that wheat beers enriched with fragmented rhubarb can be a new trend to expand the range of wheat beers, and the use of gaseous ozone, especially at a concentration of 50 ppm for 30 minutes, can be a trend to extend the microbiological stability of beers, especially craft beers.
The effect of sage essential oil (SEO) and sage extract (SE) obtained from sage (Salvia officinalis L.) herbal dust (food industry by-product) on microbiological and oxidative stability of fresh pork ...sausages was investigated. pH, microbiological analysis, TBARS value and sensory panel scores were assessed. Oxygenated monoterpenes, oxygenated sesquiterpenes and diterpene polyphenols were the most abundant compounds present in SEO and SE samples. SEO and SE addition resulted in significant (p < 0.05) inhibition of microbial growth. The inclusion of SEO and SE significantly (p < 0.05) reduced the TBARS values. Moreover, SE had a positive effect on sensory properties of fresh pork sausages. Hence, the results of this study showed significant antioxidative and antimicrobial activities of SEO and SE obtained from sage filter tea processing by-products and potential of its utilization in production of fresh pork sausages in order to enhance their stability and safety.
•Sage essential oil and extract (SEO; SE) were obtained from sage tea processing by-product.•SE was obtained by environmentally friendly “green” extraction technique.•Use of SEO and SE reduced lipid oxidation and microbial growth in fresh sausages.•Good sensory properties of fresh pork sausages were preserved due to SE addition.
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•Frozen chilto fruit pulps are source of bioactive compounds carrying health benefits.•Pulps were microbiogically, chemically and sensorial stable storaged at −20 °C.•The pulps ...presented a powerful antioxidant and antihyperglycemic activity.•The pulp freezing process is interesting to preserve and take advantage of native fruits.
The frozen fruit pulp market has shown suitable growth due to the current technology available, having broad market potential. This study aimed to evaluate the physicochemical, microbiological, functional, and sensorial characteristics of Solanum betaceum pulp (chilto pulp) with different skin colors (orange and orange-red) under storage at −18 °C during different periods: 0, 30, 60, 90 and 180 days. The pulps were stable microbiologically during the entire storage time, according to food legislation. The physicochemical results indicate that all the frozen pulps of chilto fruits had values in conformity to identity and quality standards and had a high content of bioactive compounds, fibers, and proteins. The pulps presented a powerful antioxidant and antihyperglycemic activity demonstrated by in vitro tests, which gives it a functional value in addition to the nutritional value. The results of the sensory analysis showed a good acceptance of the pulps by consumers, particularly in attributes such as color, aroma, and texture. The chilto fruit pulp can store up to 180 days at −18 °C retaining the physicochemical, microbiological, functional, and sensorial characteristics similar to the fresh pulp. For this reason, it is considered an interesting post-harvest conservation method for the expansion and revalorization of native Argentine fruits.
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•Essential oil (SEO) and extracts (SE1; SE2) were obtained from winter savory.•SE1 and SE2 were obtained by environmentally friendly “green” extraction technique.•SEO, SE1 and SE2 were used as ...natural additives in fresh pork sausages.•SE1 and SE2 improved sensory quality of fresh pork sausages.•SEO, SE1 and SE2 prolonged shelf-life of fresh pork sausages.
The effect of winter savory (Satureja montana L.) essential oil (SEO) and supercritical extracts (SE1; SE2) at concentrations of 0.075 and 0.150 µL/g on pH, lipid oxidation (TBARS), microbial growth and sensory quality of fresh pork sausages during storage were investigated. SEO, SE1 and SE2 improved oxidative and microbial stability of fresh pork sausages. The addition of SEO and SE1 at concentration of 0.150 µL/g affected the reduction of total Enterobacteriaeceae count to under 3 log cfu/g. Sausages produced with SE1 and SE2 had a higher scores for odor, flavor and overall acceptance compared to sausages treated with SEO and control sample. Therefore, the results of this paper revealed significant antioxidative and antimicrobial activity of SE1 and SE2, and consequently its high potential of utilization in processing of fresh pork sausages.
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Processed cheeses (PC) are products with extended shelf-lives, they have in their composition such additives as emulsifying salts and preservatives. Emulsifying salts are used due their desirable ...emulsification properties, however, little is known about their inhibitory activity against microorganisms that can survive and multiply in these products; jeopardizing cheese quality or even posing as hazards to consumers. The aim is to determine how mixtures of emulsifying salts (ESSP: emulsifying salt composed of short polyP; BSLP: bacteriostatic salt composed of long polyP; and trisodium citrate) can influence the microbial populations in PC during 90 days of storage. A total of 14 treatments (T1 - T14) were evaluated against eight target strains (Bacillus cereus INV 10(3); Bacillus subtilis ATCC 19659; Bacillus thuringiensis CFBP 3476; Clostridium perfringens ATCC 13124; Enterococcus faecalis FAIR-E 179; Listeria monocytogenes Scott A; Pseudomonas fluorescens 07A; and Staphylococcus aureus ATCC 6538) inoculated into PC. A treatment composed of emulsifying salts without antimicrobial effect (ESSP 1.5%) was considered as the positive growth control, and another treatment composed of antimicrobial additives (nisin and potassium sorbate) was considered as the negative growth control. Bacterial growth was analyzed using ANOVA and Tukey (p < 0.05), based on selected treatment grouping. Most treatments resulted in some level of bactericidal or bacteriostatic effect against the target microorganisms. Bactericidal activity was evident against Bacillus spp., and bacteriostatic effect was clear against C. perfringens, E. faecalis, L. monocytogenes and S. aureus (p < 0.05) during the storage period. T13, composed of 1.5% BSLP, presented results comparable to those observed for the negative control for bacterial inhibition in PC samples during 90 days of storage. T13 was able to reduce the B. cereus INV 10(3) and B. thuringiensis CFBP 3476 population more than the negative control (p < 0.001), as well as present better results for the inhibition of C. perfringens ATCC 13124 and L. monocytogenes Scott A by the end of storage. The performance of the negative control was better than T13 only against S. aureus - ATCC 6538 (p < 0.001). Taken together, the results contribute to expanding the understanding of emulsifying salt application in PC, with a focus on microbiological safety and shelf-life.
•Replacement of emulsifying salts by bacteriostatic salts reduced bacterial growth.•Higher concentrations of bacteriostatic salts lead to greater growth inhibition.•The presence of emulsifying salts influences the effect of bacteriostatic salts.•Phosphate interactions may influence bacteriostatic effects of emulsifying salts.
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To preserve the probiotic and functional potential of kefir and increase its stability, this study aimed to characterize and evaluate the effect of microencapsulation on the viability and stability ...of kefir microparticles storage and simulated gastrointestinal conditions. Kefir microencapsulation was performed using the spray drying with different encapsulating matrices and without a coating material at 140 °C. Seven organic acids were identified and quantified, with lactic acid found in the highest amounts. Different wall material influenced the hygroscopicity, dispersibility and solubility stability. Fresh kefir had 9.64 and 7.60 log CFU·g−1 lactic acid bacteria (LAB) and yeast counts, respectively. After the spray drying at 140 °C, all samples at 4 °C had lower LAB counts. The use of MD (p = 0.7819) or CAP (p = 0.0507) affected positively the stability of LAB, regardless of storage temperature over 77 days. Yeast counting has higher at 4 °C in microparticles with or without wall encapsulant. Lactobacillus lactis and Lactococcus mesenteroides survived the acid pH and bile salt treatment. Kefir beverage had a high overall acceptance by non-trained judges compared to fresh kefir. In conclusion, kefir encapsulation by spray-dryer allowed developing a fermented food product preserved, stable and source of bioactive compounds.
•Different wall material influenced the hygroscopicity, dispersibility and solubility stability.•After the first week of storage, all samples had lowered LAB counting at 4 °C or at 25 °C.•Yeast counting has higher at 4 °C in microparticles with or without wall encapsulant.•L. lactis and L. mesenteroides survived the acid pH and bile salt treatment.•Kefir beverage had a high overall acceptance by non-trained judges compared to fresh kefir.
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The aim of this study was to evaluate the effect of ultrasound (US) (600 W, 20 kHz and 95.2 μm wave amplitude; 10 or 30 min at 20, 30 or 44 ± 1 °C) and pulsed light (PL) (Xenon lamp; 3 pulses/s; ...0.1 m distance; 2.4 J/cm2–71.6 J/cm2; initial temperature 2, 30, 44 ± 1 °C) on the inactivation of Alicyclobacillus acidoterrestris ATCC 49025 spores and Saccharomyces cerevisiae KE162 inoculated in commercial (pH: 3.5; 12.5 °Brix) and natural squeezed (pH: 3.4; 11.8 °Brix) apple juices. Inactivation depended on treatment time, temperature, microorganism and matrix. Combination of these technologies led up to 3.0 log cycles of spore reduction in commercial apple juice and 2.0 log cycles in natural juice; while for S. cerevisiae, 6.4 and 5.8 log cycles of reduction were achieved in commercial and natural apple juices, respectively. In natural apple juice, the combination of US + 60 s PL at the highest temperature build-up (56 ± 1 °C) was the most effective treatment for both strains. In commercial apple juice, US did not contribute to further inactivation of spores, but significantly reduced yeast population. Certain combinations of US + PL kept on good microbial stability under refrigerated conditions for 15 days.
•Microbial inactivation in apple juice treated with US and PL was studied.•The temperature build-up might be used to enhance the effectiveness of PL technology.•US treatment improved the observed PL inactivation.•Good microbial stability under refrigerated conditions was obtained for certain treatments.
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