Background: Synthetic preservatives in food are associated with lot of consumer health risks considering their negative health impact with increasing awareness towards natural products, present study evaluated the effects of natural antimicrobial and antioxidant additive essential oil blends (EOBs) with Chitosan (Ch) for preserving quality and microbial safety&nbsp; of sweet and sour chicken meat spread (SSMS) applying hurdle concept. 
&nbsp; 
Methods: Concentration EOs in blends were decided based on screening for MIC and sensory acceptability essential oils (EOs) of Origanum vulgare, Cinnamomum aromaticum, Thumus vulgaris, Syzygium aromaticum, Ocinum Tenuiforum, Trachyspermum ammi L and Piper betle EOs). EOs blends were further screened and selected blends (0.125% each) with Ch (0.5%) were incorporated in SSMS and products quality was evaluated for extended storage at refrigeration temperature. 
&nbsp; 
Result: Storage studies revealed that treatments Ch + blend A had significantly (P&lt;0.05) lower pH and TBARS values as compared to blend B products whereas, total phenolic content and DPPH activity were significantly (P&lt;0.05) higher for blend A followed by blend B, Ch and Control. TPC Staphylococcus (SC), Psychrophilic (PC) and Yeast and Mold(Y andM) count were significantly (P&lt;0.05) lower in with Ch+EOBs. Highest (P&lt;0.05) antimicrobial and antioxidant activity was exhibited by Ch + EOBs. Although initially slightly lower sensory score was observed for EOs blend added product however significantly (P&lt;0.05) higher sensory quality of the containing EOBs treatments was found during storage. Results suggested that chitosan with essential oil blends exhibited potential antioxidant and antimicrobial preservative effect during extended storage so it could be applied as potential natural preservative combination for formulating enhanced shelf life natural antioxidant enriched meat food products.

Antimicrobial Efficacy and Preservative Quality of Essential Oil Blends with Chitosan in Sweet and Sour Chicken Meat Spread&nbsp;

<div style="text-align:justify">Background: The curd curry commonly known as kalan in Kerala and Gulab Jamun has been chosen in the present work which is relevant in accordance with its usage with common man. Kalan possesses a normal shelf of two days at normal temperature and room conditions. The present work attempted to preserve the product for two weeks or more at room temperature by applying canning technique. The shelf life of Kalan was proved to be enhanced to two more weeks with proper canning. Kalan is prepared in the laboratory and was packed in sterile bottles which were then sterilized by dipping in sterile hot water for thirty minutes. This process impairs the product sufficient sterility to enhance the preserving quality considerably. The product has been found unchanged in its flavor and taste after the expected expiry period. In the preparation of Gulab jamun,drying and frying strategies facilitates the removal of most of the contaminants and hence the product presented as sterile. The sugar syrup provides further preservation. This technique for preservation can thus become effective. The work presented an attempt that has been made to study the effect of processing / preservation technique. Methods: Canning technique was applied as a preservation strategy to the product kalan and addition of sugar syrup presented to be the preservation technique for gulab jamun. Both were considered as the natural way of preservation rather than utilizing any artificial strategies or additions. The shelf life of the same was studied in detail under physiological, biochemical and microbiological parameters. Result: The two food preservation techniques studied in this project are proved to impart better shelf life to the particular type of dairy based products without the addition of any preservative chemicals.</div>

<div style="text-align:justify">Physicochemical and Microbiological Examination of Food Preservation Strategies of Indian Dishes Kalan and Gulab Jamun</div>

<div>Sugarcane is one of the most important crops in India, which meets the sweeteners requirement of people. India is one of the largest sugarcane producers in the world. Jaggery is a conventional sugar that is unrefined and often eaten all over the world. It is regarded as the healthiest sugar in the world because of its mineral and vitamin content as present in sugar cane juice. It is produced in India by the concentration of sugar cane juice, without separating molasses. The Jaggery making plants are placed in decentralized sectors in India. The efficiency of traditional plants producing jaggery is very poor because they are manufactured by local artisans. The use of multi-pan plants with a heat pump based freeze concentration system is found to be a successful approach for efficient jaggery production from the available literature in the manufacture of jaggery manufacturing plants. Due to the presence of inverted sugars and mineral salts that are hygroscopic in nature, the storage of Jaggery is difficult. The storage of jaggery in a whey coated drying cum storage bin is found to be most efficient in preserving the consistency of jaggery. The greenhouse drying of jaggery is an effective way to extract and preserve the moisture content of jaggery for a longer period of time.</div>

Jaggery Making Process and Preservation: A Review

Background: Durum wheat [Triticum turgidum L. ssp. durum (Desf.) Husn.] is one of the most essential cereal species and is cultivated worldwide over almost 17 million ha, with a global production of 38.1 million tonnes in 2019 (Ioannis et al., 2020). Cereal grains have always been the main source of food for humans and domestic animals. In Algeria, cereal products, mainly wheat, play a strategic role in the food system and the national economy. Knowledge of the phenomena governing their preservation and mastery of storage techniques are crucial to the survival of the world&rsquo;s population. The world human population is increasing day by day and estimated to reach 8.0 billion by 2025 and 8.9 billion by 2050.&nbsp; 
 
Methods: The ideal of this work was to study the effect of natural aging on the viability and technological quality of four kinds of durum wheat, saved for two years under two storage conditions, favorable conditions in the cold room, temperature (-04&deg;C); moisture (12%) and inimical conditions (medium), temperature estimated between 11 and 37&deg;C and relative moisture of 30 to 85 83%. To do this, a study of morphological, physiological, biochemical and technological parameters was initiated on the seed and on the whole factory. 
 
Result: The protein content values recorded are low compared to the control under both conditions (favorable, inimical) of natural aging; the differences are veritably largely significant. A significant increase in proline situations in seeds subordinated to natural aging compared to the control. Under good natural aging conditions, we notice that the different genotypes tested record low answerable sugar contents compared to the control; whereas under inimical NA conditions, we note a significant increase in answerable sugar content; the differences are veritably largely significant. The results attained show that, in general, the kinds are more sensitive to inimical conditions of natural aging, while without favorable conditions, the effect is less drastic.

Comparative Study of the Technological Potential of Durum Wheat Varieties after Natural Aging

Background: Moringa leaf extract (MLE) is one of the natural ingredients that can improve the quality of preserved semen by preventing sperm lipid oxidation and increase the sperm storage time. The aim of the present study is to evaluate the effect of Moringa oleifera leaves extract on boar semen quality during short-term preservation at liquid state. 
&nbsp; 
Methods: Four mature healthy Large White Yorkshire boars of about 1.5-2 years age group having good reproductive health was selected for the study. Ten ejaculates were collected from each boar. Each ejaculate was divided into 4 aliquots (equal volume and sperm concentration) and Moringa oleifera leaves extract&nbsp;(MLE) @ 0 &micro;g/ml (control), 100 &micro;g/ml, 200 &micro;g/ml and 300 &micro;g/ml w/v was mixed in each aliquot after extension of semen samples with beltsville thaw solution (BTS) extender. The semen was evaluated for initial motility, percent live sperm, sperm abnormalities, sperm membrane integrity, acrosomal integrity and level of lipid peroxidation. Ten gilts/sows were artificially inseminated in each group with the liquid preserved semen to record the conception rates and litter size. 
&nbsp; 
Result: The percent sperm motility, live sperm, plasma membrane integrity and acrosomal integrity of boar spermatozoa were decreased significantly (P&lt;0.01) while preserving the semen sample by using BTS extenders along with 100 &micro;g/ml,200 &micro;g/ml and 300 &micro;g/ml Moringa oleifera leaves extract at 18&deg;C for 48 hours. The mean percent of motile sperm, live sperm, intact plasma membrane, intact acrosome among the groups i.e., 100 &micro;g/ml, 200 &micro;g/ml and 300 &micro;g/ml Moringa oleifera leaves extract were increased significantly (P&lt;0.01) as compared to control at 24 and 48 hours of preservation. The mean percentage of sperm abnormalities and lipid peroxidation among the groups i.e., 100 &micro;g/ml, 200 &micro;g/ml and 300 &micro;g/ml Moringa oleifera leaves extract were increased significantly (P&lt;0.05) at 0, 24 and 48 (P&lt;0.01) at hours of preservation as compared to control group. The supplementation of Moringa oleifera leaves extract in BTS extender at concentration of 100 &micro;g/ml, 200 &micro;g/ml and 300 &micro;g/ml significantly improved the Large White Yorkshire boar&rsquo;s semen quality during short term preservation at 18&deg;C as compared to control. The conception rate and average litter size at birth among the groups were increased significantly (P&lt;0.01) as compared to control (C). The significantly (P&lt;0.01) higher conception rate and litter size at birth was recorded in T3 group i.e. 300 &micro;g/ml Moringa oleifera leaves extract supplemented semen. In conclusion, the concentration of 300 &micro;g/ml Moringa oleifera leaves extract was found to be better among other concentrations. 
&nbsp;

Effect of Moringa oleifera Leaves Extract on Quality of Preserved Boar Semen

<div style="text-align:justify">Natural Dairy cultivating implies raising creatures on natural feed (for example pastures developed without the utilization of chemical fertilizer or pesticides), approaching the field or outside, alongside the limited use of anti-microbials and chemicals. Items acquired from Organic dairy ranch are natural dairy items. Natural cultivating is an arrangement of creation, a bunch of objective-based guidelines that permit ranchers to deal with their specific circumstances independently while keeping up with natural honesty. This article highlighted, the advantages, conditions required, imperatives included and managemental practices of natural dairying, alongside data about the administrative specialists worried about the natural dairy cultivating, were inspected momentarily to make understudies and ranchers mindful of natural dairy cultivating.</div>

Natural Dairy Farming - A New Trend in the Dairy Sector

<div>Milk has been known as nature&rsquo;s most complete food for millennia, playing currently an important role in the diet of over six billion people in the world (G&oacute;rska et al., 2019). They are daily consumption foodstuffs, considered as important source of energy and of a variety of bioactive substances positively associated with human health, such as proteins and peptides, oligosaccharides, lipids, minerals and vitamins. Milk fat is the costliest component and is mainly composed of triacylglycerols (~98%). The high concentration of saturated fatty acids (mainly that of palmitic, myristic and lauric acids) in the milk&rsquo;s lipid fraction has generated some concern, because of their negative effects on human health, especially in relation with the increased risk of cardiovascular diseases (Lordan et al., 2018). However, milk&rsquo;s lipid fraction also contains mono and polyunsaturated fatty acids, such as oleic acid (C18:1 cis-9), linoleic acid and certain fatty acids with trans configuration that own immense health benefits. These trans fats are naturally present in milk. Fatty acids that contain conjugated trans double bonds are considered as a separate entity and can be called as Natural Trans Fat such as conjugated linoleic acid. The review aims on highlighting the isomers of CLA in milk, factors influencing CLA content, the health benefits, presence of CLA in dairy products and the aspects in designing CLA enriched milk fat concerning nutrition and health.</div>

Conjugated Linoleic Acid - The Natural Trans Fat: A Review

The aim of this study was to investigate the effects of different extenders viz. Tris citric acid fructose egg yolk (TCFEY), Tris citric acid glucose egg yolk (TCGEY), Egg yolk citrate fructose (EYCF) and Egg yolk citrate glucose (EYCG) on the quality of ram spermatozoa during preservation at 4&deg;C. Semen samples showing more than 3+ mass motility and 70% progressive motility were pooled and subsequently divided into four aliquots. Each aliquot was extended separately in four different extenders viz. TCFEY, TCGEY, EYCF and EYCG and stored at 4&deg;C up to 72h. The quality of spermatozoa on the basis of percentage of sperm motility, live sperm, morphological abnormalities, intact acrosome and hypoosmotic swelling test (HOST) reacted spermatozoa was evaluated immediately after extension in particular extenders (0 h), 24 h, 48 h and 72 h after preservation at 4&deg;C. The percent sperm motility was significantly (P&lt;0.01) higher for TCFEY and TCGEY than EYCF and EYCG at 72 h of preservation at 4&deg;C. The percent HOST reacted spermatozoa and intact acrosomes were significantly (P&lt;0.01) higher and morphological abnormalities were significantly (P&lt;0.01) lower for Tris based fructose extender than other three extenders at 72 h at 4&deg;C. In conclusion, Tris citric acid fructose egg yolk (TCFEY) was found the best in maintaining the quality of ejaculated ram spermatozoa during preservation for 72 h at 4&deg;C. &nbsp;

Effect of different extenders for preservation of ram semen at 4&deg;C

<div style="text-align: justify;">Natural gums, which have a polysaccharide backbone, are widely used in the food processing industry as binders, thickeners and texturizing agents. Although all are hydrocolloids and &nbsp;physico-chemical properties of various gums have been described by various workers, there appears to be lack of detailed studies on their functional properties, which show appreciable differences. The present study was carried out to determine the key functional characteristics of commercially important natural gums. These included flow, solubility, water holding capacity and oil holding capacity, angle of repose, bulk and true density, and coefficient of friction. The bulk density of various gums ranged from 0.95-1.20 g/mL, the lowest densities was that of Babool gum and the highest was of Piyar gum. The compressibility index of various gums ranged from 1 to 38.75%. Khair gum showed the highest solubility (83.65%) and Karaya gum showed the lowest solubility (60.06%). Psyllium gum showed the highest water holding capacity whereas gum Acacia showed the lowest value. Oil holding capacity of different gums varied from 114.66 to 214.66 (g oil/100 g gum). Ghatti and Piyar gums (38.13&deg;) showed comparative decrease in angle of repose, whereas Guar gum showed an angle of repose of 39.80&deg;. &nbsp;</div>

Studies on physico-chemical and functional properties of some natural Indian gums

<div>Background: The manipulation of the estrous cycle or induction of estrus is a commonly used technique in sheep industry. The goal of this study was to identify and characterize differences of non-coding RNAs (lincRNAs) expression between induced estrus and natural estrus using the BGISEQ-500 plat form in 7 Mongolian sheep, which will provide insights into the regulation mechanisms of lncRNAs in different reproduction mode of sheep. 
 
Methods:&nbsp;During the late spring, ovarian, pituitary, hypothalamic, pineal and uterine tissue samples were collected from four artificially induced estrus and three naturally estrus Mongolian sheep. Total RNA was extracted from the five tissues using TRIzol reagent (Invitrogen) and treated with DNase I following the manufacturer&rsquo;s instructions. A total of 35 sheep samples were sequenced using the BGISEQ-500 plat form. Bioinformatics methods were used to analysis expression difference analysis between groups, SNP and InDel, alternative splicing, lncRNA&rsquo;s miRNA precursor prediction, lncRNA target gene and family prediction. 
 
Result: 211 novel lncRNAs were systematically identified using RNA-Seq technology. Meanwhile, we found that there are diversifications of lncRNAs in induced estrus vs. nature estrus of ewes. Therefore, we predict that, under the action of exogenous hormones, many physiological processes of ewes may be affected to varying degrees through the change of LncRNA to a variety of pathways.</div>

Antimicrobial Efficacy and Preservative Quality of Essential Oil Blends with Chitosan in Sweet and Sour Chicken Meat Spread

Physicochemical and Microbiological Examination of Food Preservation Strategies of Indian Dishes Kalan and Gulab Jamun