METHODS: Twelve gestating Wistar rats were divided equally into groups 1 and 2. On pregnancy day seven (PD7), group 2 animals were administered 200 mg/kg body weight of calabash chalk suspension, while group 1 animals served as the control and received 1 ml of distilled water, by oral gavages and for 14 days (PD7-PD20). On PD21, the dams were sacrificed, and the foetuses removed, examined for gross malformations, weighed and culled to two foetuses per mother. Their whole brains were excised, weighed and preserved using 10% buffered formalin, and routinely processed by haematoxylin and eosin, and Luxol fast blue methods.
RESULTS: The foetuses showed no morphological change, but their mean body weights was higher (p=0.0001). Histomorphological sections of the cerebral cortex showed hypertrophy and hyperplasia of cells in all the cortical layers, with less demonstrated Nissl and higher (p=0.001) cellular population compared with the control group.
CONCLUSION: Calabash chalk cause body weight increase and histomorphological changes in the cerebral cortex of foetuses.
RESULTS: Compared with the neat semolina film, mechanical strength (TS) of the nanocomposite films increased significantly (increase in 21-65%) and water vapor barrier (WVP) and O2 gas barrier (OP) properties decreased significantly (decrease in 43-50% and 60-65%, respectively) depending on the blending ratio of ZnO and kaolin nanoclay. The nanocomposite films also exhibited strong antimicrobial activity against bacteria (E. coli and S. aureus), yeast (C. albicans), and mold (A. niger). The nanocomposite packaging films were effectively prevented the growth of microorganisms (coliforms, total microbial, and fungi) of the cheese during storage at low-temperature and showed microbial growth of less than 2.5 log CFU/g after 72 days of storage compared to the control group, and the quality of the packaged cheese was still acceptable.
CONCLUSION: The semolina-based nanocomposite films, especially Sem/Z3 K2 film, were effective for packaging of low moisture mozzarella cheese to maintain the physicochemical properties (pH, moisture, and fat content) and quality (color, taste, texture, and overall acceptability) of the cheese as well as preventing microbial growth (coliforms, total microbial, and fungi). © 2018 Society of Chemical Industry.