Pearl pin inhalation accidents: an emerging tracheobronchial challenge to surgeons

Background: The practice of wearing head scarf pin or pearl pins is very common among young Muslim girls and wrong habit of holding a number of pins in the mouth and utilize them one by one to fix the scarf leading to accidental inhalation has emerged a frequently seen entity in our practice now and managing the tracheobronchial pearl pin foreign body poses a lot more different challenges to surgeon than conventional foreign bodies. The study presented an experience with pearl pin inhalation and discussed the unique clinical characteristics of this problem and challenges in management.  Methods: A cross sectional hospital based observational study was conducted in tertiary care hospital (SMHS), department of ENT for period of 2 years August 2013 to July 2015.Results: Total of 36 (34 females and 2 males) patient were considered with mean age of 14.2 years (range 6-32 years). The average duration of reporting to our emergency department was 5 hours with delayed presentation ranging from 24 to 36 hours. In 31 patients the pin was successfully removed with rigid bronchoscope and in 2 cases fibreoptic bronchoscopy was needed, thorocotomy for more distal location was done successfully in two cases and another one gastroenterologist consultation was sought for reverse ingestion in to the abdomen.Conclusions: Pearl pins behave as floating or/are mobile in nature especially in the early phase of inhalation and initial Immediate pre-op x-rays are beneficial. The removal can encounter certain difficulties and the surgeon needs to be vigilant & skilful.

Promising bioactive properties of quercetin for potential food applications and health benefits: A review

Naturally occurring phytochemicals with promising biological properties are quercetin and its derivatives. Quercetin has been thoroughly studied for its antidiabetic, antibacterial, anti-inflammatory, anti-Alzheimer's, anti-arthritic, antioxidant, cardiovascular, and wound-healing properties. Anticancer activity of quercetin against cancer cell lines has also recently been revealed. The majority of the Western diet contains quercetin and its derivatives, therefore consuming them as part of a meal or as a food supplement may be sufficient for people to take advantage of their preventive effects. Bioavailability-based drug-delivery systems of quercetin have been heavily studied. Fruits, seeds, vegetables, bracken fern, coffee, tea, and other plants all contain quercetin, as do natural colors. One naturally occurring antioxidant is quercetin, whose anticancer effects have been discussed in detail. It has several properties that could make it an effective anti-cancer agent. Numerous researches have shown that quercetin plays a substantial part in the suppression of cancer cells in the breast, colon, prostate, ovary, endometrial, and lung tumors. The current study includes a concise explanation of quercetin's action mechanism and potential health applications

Insights on nutritional profile, nutraceutical components, pharmacological potential, and trending utilization of persimmon cultivars: A review

The commercial persimmon fruit (Diospyros kaki) is a seasonal fruit and it contains various nutrients such ascarbohydrates,vitamins, fiber, minerals, phenolic compounds (ferulic acid, p-Coumaric acid, and gallic acid) and carotenoids (β-cryptoxanthin, lycopene, β-carotene, zeaxanthin, and lutein). This current review is an effort to sum up information regarding persimmon fruit's nutrient profile, bioactive potential, pharmacological potential, and its utilization in industry. Accordingly, the bioactive components such as p-Coumaric acid, epigallocatechin gallate, proanthocyanins, flavonoids, etc. and their extraction techniques such as high hydrostatic pressure (HHP), microwave-assisted extraction, and ultrasonic-assisted extraction are also highlighted. Further this review also describe the evidence based various pharmacological application of fruit and its bioactive components which have scavenging effect on active oxygen free radicals (flavonoids), prevents oxidative stress-related illnesses (p-Coumaric), promote neural degeneration and karyopyknosis in cells (tannin), may assist with hyperlipidemia and diabetes (proanthocyanidins). Overall persimmon and its components application in multiple products in various forms in the food sector can open up new avenues for its utilization, enhancing the natural flavour and bioactive components while also improving health

Classification, benefits, and applications of various anti-nutritional factors present in edible crops

Edible crops are composed of macronutrients, micronutrients, and anti-nutritional factors. Anti-nutritional factors can interact with nutrients, resulting in a reduction in the bioavailability of these nutrients. Several methods can be employed to decrease the presence of antinutrient elements, including processing processes like autoclaving, debranding, fermentation, soaking, and germination. The integration of various methodologies has the potential to reduce the presence of antinutrients in food items. Numerous botanical species possess bioactive chemicals that have medicinal properties and serve various additional purposes. Tannins are a class of anti-nutritional compounds that are present in a variety of fruits, vegetables, and tea. The substance possesses a distinctly acrid flavor and can be employed for food preservation, leather production, and as a natural coloring agent. Phytic acid possesses various applications within the realm of the food sector. Further investigation is required to comprehensively comprehend the intricate health implications of ANFs, as well as to devise innovative strategies for mitigating their adverse consequences while preserving their advantageous attributes. The research conducted by ANF exhibits considerable promise and is seeing notable growth, thereby aiding scientists in improving the nutritional value of food and discovering innovative therapeutic solutions

Effects of clove essential oil (Caryophyllus aromaticus L.) nanoemulsion incorporated edible coating on shelf-life of fresh cut apple pieces

Fresh cut fruit is ready to eat and can be taken on the go. Freshly cut apple pieces are perishable and prone to contamination that can damage its quality. In the current investigation, clove essential oil was used to formulate nanoemulsion (NE) in three distinct concentrations, NE-1 (0.1%), NE-2 (0.5%), and NE-3 (1%), which were then incorporated with Sodium Alginate (SA) based coating solution to impart their qualities to the outer surface of apple pieces. Sodium alginate layer helps to extend the shelf life of fruits by reducing moisture loss, inhibiting microbial growth, and protecting against physical damage. Physico-chemical properties of this solution were investigated using Box–Behnken design after it was employed to coat the freshly cut apple pieces and stored at 4 °C for 14 days. The clove essential oil nanoemulsion's average droplet size and Zeta Potential were in the nanometric range. The addition of increasing concentrations of clove nanoemulsion to the alginate coating solution decreased the zeta potential of the colloidal dispersion from −51.0 to −3.02 mV. The average droplet diameter of the edible coatings containing different clove nanoemulsion concentrations (81.04–3342 nm), whereas sodium alginate edible coating solution (SA) was in micrometric range. The Total phenol content and Antioxidant content of CEO based samples were found to be high as 38.9 mg/ml and 79.1% respectively because of bioactive chemicals and essential oil properties. NE-3 coated apple samples were found to more affective compared with the control and SA coated samples in terms of sensory and shelf-life metrics among all the treatments

Box–Behnken design based statistical modelling to study the effects of spirulina (Arthrospira platensis) incorporation on nutritional standards of vegan snack product

The purpose of this research is to develop a Protein enriched Vegan snack product with high protein, low fat, high-fiber, and high fiber, which can boost the immune system. Adding Spirulina content to the snack food will increase the nutritional value of the food as Spirulina is one of the highest proteins containing organic foods in the world. Spirulina is well-known for its high protein content, which includes all the essential amino acids. Spirulina can be incorporated into snack foods to provide a plant-based protein source, making them suitable for people looking for protein-rich vegetarian or vegan snack options. Its anti-inflammatory and antioxidant properties make it a product of enormous benefits. The potential of Spirulina can be easily observed when used with finger millet flour (Ragi) and gram flour to prepare an extruded product. In this study, we used a four-factor Box–Behnken design to design the experiments. Design Expert 13.0 performed a statistical analysis of the following responses: frying time, moisture content, ash content, protein content, and fat content in terms of the effect of independent variables on responses. The output data for all responses were examined, and were maximum at 90 days storage time with finger millet at 10 gm, gram flour at 90 gm, and Spirulina powder at 8%. With the help of a manually operated extruder, samples were fried in soybean oil for a particular time and stored in Low-density Polyethylene packaging for 90 days for a shelf-life study. Ultimately the addition of Spirulina and finger millet resulted in positive outcomes and can be further improvised at the industrial level

Carbon footprints evaluation for sustainable food processing system development: A comprehensive review

The carbon footprint is a measurement of the environmental effect in terms of the quantity of greenhouse gases created. Identifying its relevance and scope, describing the functional unit and system, evaluating the inventory, calculating the life cycle impact, and clarifying the life cycle to include sensitivity analysis are all processes in the carbon footprint research. It is vital to examine sustainability criteria such as climate change, energy consumption, user waste production, and the advancement of manufacturing and recycling operations while conducting sustainability research using sustainability indicators such as the carbon footprint. Effective food supply chain management is intended to lead to a decreased carbon footprint, positive environmental outcomes, and enhanced food safety. To reduce the value of the carbon footprint index, present agriculture techniques are being improved, new food production methods are being developed, and an increasing number of customers are favouring environmentally friendly products. The objective of this review is to analyse the carbon footprint of food processing operations such as food preservation (refrigeration, freezing), processing, and packaging. This study discusses the utilisation of sustainable energy sources and investments in energy efficient equipment, optimising the supply chain and logistics, minimising water consumption, and correctly managing wastes

Nutritional Profile, Processing and Potential Products: A Comparative Review of Goat Milk

Goat milk contains an abundance of different macro and micro-nutrients. Compared with other milk, goat milk is a viable option due to its low allergy levels and is preferred for infants with cow milk allergies. A wide variety of goat milk-based products, including yoghurt, ice cream, fermented milk, and cheese, are available on the market. They are produced using effective processing technology and are known to exhibit numerous health benefits after consumption. However, goat milk consumption is limited in many nations (compared with cow, buffalo, camel, and sheep milk) due to a lack of awareness of its nutritional composition and the significance of its different byproducts. This review provides a detailed explanation of the various macronutrients that may be present, with special attention paid to each component, its purpose, and the health benefits it offers. It also compares goat milk with milk from other species in terms of its superiority and nutritional content, as well as the types, production methods, health advantages, and other beneficial properties of the various goat milk products that are currently available on the market

Carbon dots applications for development of sustainable technologies for food safety: A comprehensive review

This review describes the application of carbon dots in the development of sustainable technologies for food safety and quality. Carbon dots (CDs) are surface-functionalized and minuscule in size, with controlled fluorescence, high environmental sensitivity, and a range of remarkable photochemical properties. Green CDs are now the subject of extensive study due to their potential applications in a wide range of fields, such as nano sensing, bio imaging, and photo catalysis. Synthesizing CDs involves the top-down strategy, which includes splitting the bigger carbon molecule into nanoscale particles, and the bottom-up methodology, which involves producing CDs from small carbon units. The problems in the food supply chain are very prominent, from farm to fork that include chemical, microbiological and human hygiene. CDs have recently garnered interest because of the straightforward synthesis method, high biocompatibility, and potential for a variety of innovative applications. CDs were prepared from any carbon source, such as food, food waste, plants, chemicals, and graphene. CDs may be extracted naturally from some foods, such as honey, caramels, and sugar beet molasses. The rapid detection of dietary nutrients and toxins has sparked considerable attention, and nanomaterials-based fluorescence sensing has great promise for establishing exceptionally selective and sensitive identification procedures for food safety testing. Carbon dots have a promising future in fluorescence detection of contaminants due to their significant properties. Carbon dot sensors have capacity in the food sensing sector, since food samples include a variety of components that might create interferences, more innovative approaches to bind with CDs are necessary to develop specific sensing probes

Dynamic bioactive properties of nutritional superfood Moringa oleifera: A comprehensive review

Moringa has attracted a great deal of scientific attention because of its abundance of bioactive components and the property of nutritional powerhouse. These substances, which include seeds, pods, and leaves, have a significant biological impact on humans. Abundant in vital nutrients such as minerals, vitamins, and proteins, moringa is a model of sustained nutrition. It is an environmentally responsible choice because of its eco-friendly cultivation, which is in line with the ideas of sustainable farming. Because of its rich antioxidant content, which includes beta-carotene and vitamin C, moringa provides the body with strong defence against free radicals and oxidative stress. A plant rich in antioxidants and anti-inflammatory compounds, moringa exhibits potential anti-cancer capabilities in addition to its nutritional value. Because of its antibacterial qualities, moringa may be able to fight off harmful infections, which adds to its medical value. Considering these exceptional attributes, thorough research is necessary to fully understand the bioactive potential of moringa and the associated health benefits. This review sheds light on the bioactive qualities of moringa by rigorously examining its health-promoting qualities. It also explores the many uses of moringa in different sectors of the economy, highlighting its multifarious function as a nutritional powerhouse and a source of creative solutions for problems related to health and well-being