Cream cheese presents a favorable environment for the growth of pathogenic and spoilage microorganisms. The antimicrobial and antioxidant effects of plant extracts are well known, but their use is limited because they affect the physicochemical and sensory characteristics of products. Encapsulation presents an option to limit or prevent these changes. The paper presents the composition of individual polyphenols (HPLC–DAD-ESI-MS) from basil extracts (BE) with significant antioxidant activity (644.75±21.37 mM Trolox/g DW) and inhibitory effect against strains of Staphylococcus aureus, Geobacillus stearothermophilus, Bacillus cereus, Candida albicans, Enterococcus faecalis, Escherichia coli, and Salmonella Abony. The basil extract was encapsulated in sodium alginate (Alg) using the drop technique. The encapsulation efficiency of microencapsulated basil extract (MBE) was 78.59±0.01%. SEM and FTIR analyzes demonstrated the existence of weak physical interactions between the components. In the optimal concentration range of 0.6-0.9% MBE determined the inhibition of the post-fermentation process and the improvement of the degree of water retention. This led to the improvement of the textural parameters of the cream cheese, contributing to the extension of the shelf life of the product by 7 days. The influence of storage period and MBE concentration on texture parameters, pH and sensory analysis (overall acceptability) were evaluated by mutual information analysis.

Yogurt ice cream (YIC) containing Bifidobacterum longum subsp. longum TISTR 2195 (B. longum) with different fat contents (2 and 10% fat) and prebiotics (galacto-oligosaccharide, GOS and fructo-oligosaccharide, FOS) was investigated for its physicochemical properties, microstructure, and survival of B. longum during storage time and in a simulated gastrointestinal tract. Fat contents affected pH, fat particle size, hardness, melting rate, and solid-like characteristic of ice cream while FOS seemed to enhance the hardness and elasticity of YIC better than GOS due to less solubility and denser microstructure which exhibited more solid-like properties than YIC containing GOS. The interaction effect of fat content at 10% fat and FOS in YIC seemed to promote more sensorial acceptance than the ice cream containing 2% fat and GOS. The fat content, concentration of prebiotics, and type of prebiotics were attributed to the survival of B. longum in YIC. Moreover, the survival number of B. longum in YIC during storage for 180 days and in the simulated gastrointestinal tract was still in 106 CFU g-1, which is considered to benefit human health. Finally, probiotic YIC in this study could be used as a guide for functional ice cream manufacture future.

Skin ageing is a progressive but modifiable, multi-factorial disorder that involves all skin tissues. Pertaining to its wide range of physiological and psychosocial complications, skin ageing requires rigorous clinical attention. Topical retinoids and per-oral proteoglycans are promising, non-invasive, therapeutic modalities. To overcome the low bioavailability of conventional free retinoids, Nourella® cream with Retilex-A® (Pharma Medico, Aarhus, Denmark) was developed using a proprietary nano-encapsulation technology. The nano-encapsulation is a sophisticated ‘permeation/penetration enhancer’ that optimises topical drug delivery by increasing surface availability and net absorption ratio. Treatment adherence is also improved by minimising skin irritation. Interventional evidence supports the higher efficacy of Retilex-A® in improving skin thickness and elasticity compared with conventional free forms. It is also reported that the rejuvenating efficacy of Retilex-A® and tretinoin are comparable. Another skin anti-ageing approach is proteoglycan replacement therapy (PRT) with Vercilex®. Vercilex® in Nourella® tablet has the potential to ameliorate proteoglycan dysmetabolism in the aged skin by activating skin cells and improving collagen/elastin turnover. Replicated clinical trials evidenced that PRT can significantly enhance the density, elasticity and thickness of both intrinsically aged and photoaged skin. Evidently, Vercilex® and Retilex-A® share a range of bioactivities, which underlies their synergistic activity observed in a clinical trial. Dual therapy with Nourella® tablets and cream produced higher effect sizes on skin characteristics than monotherapy with each of the two treatments. In conclusion, Nourella® cream and tablets are safe and effective treatments for skin ageing; however, combining the two in a ‘dual skin rejuvenation system’ significantly improves treatment outcomes.

The aim of the study was to assess the effect of the addition of inulin and the replacement of part of inulin with apple fiber on the physicochemical and organoleptic properties. Moreover, the survival of Bifidobacterium animalis ssp. Lactis Bb-12 and Lactobacillus rhamnosus was studied in sheep milk ice cream. There was no effect of apple fiber and the type of bacteria on the number of bacteria of the probiotics after fermentation. As a result of freezing, mixture containing Bifidobacterium animalis ssp. Lactis Bb-12, there was a significant reduction in the bacterial from 0.39 log cfu g −1 to 0.46 log cfu g −1. In all ice cream on the 21st day of storage, it exceeded 10 log cfu g –1, which means that the ice cream retained the status of probiotic products. The Lactobacillus rhamnosus ice cream showed a lower yellow colour compared to the Bifidobacterium Bb-12 ice cream. The overrun of sheep's milk ice cream was within a range from 78.50% to 80.41%. The appearance of sheep's milk ice cream is influenced considerably by the addition of fiber and the type of bacteria and the interaction between the type of bacteria and the addition of fiber and storage time and fiber.

Atopic dermatitis (AD) is a chronic skin disease marked by inflammation, erythema, dryness and pruritic lesions. Due to the intermittent nature of the disease, management strategies for AD focus on flare prevention following remission. A 24-year-old patient with mild-to-moderate AD lesions, previously non-responsive to topical corticosteroids (TCS), was treated with pimecrolimus for 12 days and emollient plus cream (EC) every day. After the initial 12-day treatment course, the patient was advised to use pimecrolimus if his symptoms reoccured. AD symptoms improved substantially between Weeks 0 and 12 with daily use of EC. However, by Week 12, his symptoms had relapsed, necessitating retreatment with pimecrolimus. Overall, the patient experienced flare-free periods between Weeks 3 and 12 and between Weeks 13 and 16. No tolerability issues were reported. This case report demonstrates the use of a complementary approach of daily administration of maintenance EC and intermittent application of pimecrolimus for flare management, which was effective for treating a patient with mild-to-moderate AD resistant to TCS.

(1) Background: The definition of value addition is based on the process or processes which are used to transform physically the initial raw material in the final food or non-food article. Diversification can enhance the possibility of increased gains. The aim of this work is to give a reliable description of value addition when speaking of coconut-based beverages among all possible derivatives; (2) Methods: a systematic review of main papers on the argument has been critically examined and discussed; (3) Results: Processing degree is a consequence of consumers’ requests. Three different drivers for value addition have been considered: packaging, durability, and size options; sensorial features; and sustainability. Results of this investigation have highlighted the added value of several products because of recyclable packaging materials, intermediate or long durability expectations, different available sizes, and good or excellent sensorial performances; (4) Conclusions: There are different value-added coconut-based beverages with interesting perspectives. On the other side, sustainability and eco-friendly policies may be a problem for those products which are produced similarly to non-coconut based beverages. The opportunity of certified organic and/or fair-trade products could help the industry of coconuts in the next future. More research is still needed in this ambit.

This study investigated the possible usage of beeswax oleogels instead of milk fat as a fat source in ice cream production and konjac gum as a stabilizer instead of salep. For this aim, 12 different ice cream samples were prepared using various fat and oil sources (milk fat and oleogel), stabilizers (salep and konjac gum), and emulsifiers (monoglyceride (MG), palsgaard (PG), and none emulsifier emulsifier-free (NE)). It was determined that the overrun ratio in ice cream samples containing milk fat was higher than in oleogel and the viscosity of the ice cream mix containing palsgaard and oleogel was greater than that of the other treatments (milk fat, MG, and NE). While the first dripping time of the samples with PG and konjac gum was longer compared to the samples without emulsifier (NE) and Monoglyceride (MG), the complete melting times of the samples were close to each other. Whereas the dissolution rate of the samples with salep was higher than that of konjac gum, the fat destabilization ratios of the samples with oleogel and konjac gum were lower than those of milk fat and salep. The fat destabilization ratio of samples containing PG as an emulsifier was statistically higher (p <0.01) than that of samples containing MG and NE. It was found that the unsaturated fatty acid (C18:1, C18:2, and C18:3) content of the samples containing oleogel was significantly higher (p <0.01) than that of the samples containing milk fat. However, butyric and caproic acids, which are aliphatic fatty acids, were found to be deficient in the samples to which oleogel was added instead of milk fat. As to the microscopic appearance, while water and oil particles were not homogeneously dispersed in the ice cream samples with oleogel, they were fully homogeneously dispersed in the milk fat-added ice cream samples. In addition, it was determined that panelists preferred the C samples (milk fat as fat source, salep and PG as emulsifier).Among the samples with added oleogel as oil source, they liked the J sample more (oleogel as fat source,conjak gum and none emulgator). Therefore, the C and J samples can be recommended for consumption