The rheological properties of drug–polymer mixtures have a significant influence on their processability when using transformative techniques, such as hot-melt-extrusion and material-extrusion 3D printing; however, there has been limited data on printable systems. This study investigated the rheological properties of 17 formulations of successful printed tablets for both immediate and controlled release. Hydroxypropyl cellulose was used in various ratios to obtain printable filaments in combination with various drugs (indomethacin or theophylline), polymers and disintegrants. The complex viscosity, shear thinning behavior and viscoelastic properties were affected by the drug load, polymer composite, disintegrant type, temperature and shear rate applied. Larger windows of processing viscosity were revealed. The viscosity of the printable blends could be as low as the range 10–1000 Pa·s at 100 rad/s angular frequency. All formulations showed shear thinning behavior with a broad slope of complex viscosity from −0.28 to −0.74. The addition of 30–60% drug or disintegrant tended to have greater viscosity values. While microcrystalline cellulose was found to be an alternative additive to lower the storage and loss modulus among disintegrants. This rheological data could be useful for the preformulation and further development of material-extrusion 3D-printing medicines.

This study investigated the influence of CO₂ levels (20–40%: M20, M30, and M40) in high-oxygen modified atmosphere packaging (Hi-O₂ MAP) on microbial communities and quality attributes of chilled goat meat stored at 4 °C for 12 days. Alpha diversity indices (Chao1, ACE, Simpson, and Shannon) revealed a significant decline in microbial diversity over time, with storage duration exerting a greater impact than packaging conditions. Nonetheless, MAP played a crucial role in shaping microbial profiles, with air packaging (AP) showing the most distinct community, while M40 differed notably from M20 and M30, particularly by day 12, as shown by beta diversity analysis using principal coordinates analysis (PCoA). Proteobacteria and Firmicutes dominated microbial composition, with Pseudomonas and Brochothrix linked to spoilage in AP, while MAP, especially M40, favored the growth of Lactococcus, Acinetobacter, and Vagococcus, enhancing microbial stability. Despite pathogen levels remaining within safe limits, AP exceeded the spoilage threshold (TVC > 7.00 log colony-forming unit (CFU)/g), whereas all MAPs extended shelf life, with M40 most effectively suppressing microbial growth (p < 0.05). Interestingly, metagenomic functional profiling revealed that elevated CO₂ levels (>30%) altered metabolic pathways, shifting spoilage mechanisms from protein degradation in AP to carbohydrate metabolism in MAP, potentially influencing odor and texture attributes. MAP, particularly M40, also reduced protein and lipid degradation and oxidation, as indicated by lower total volatile base nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARSs), and shear force, suggesting better prevention of increased meat hardness and the development of undesirable odors and flavors, although high CO₂ negatively affected redness. Overall, M40 provided the greatest microbial stability and shelf life extension, highlighting the potential of optimized CO₂ levels in Hi-O₂ MAP to preserve goat meat quality and regulate spoilage dynamics.

Rf–CeO ₂ NPs combine redox and photodynamic actions to selectively induce oxidative stress in TNBC, minimizing damage to normal cells.

This study aimed to determine the antibacterial activity of the essential oil of fingerroot (Boesenbergia pandurata) (EOF) as a natural preservative in ground meat and its effect on the formation of heterocyclic amines (HAs) in pan-fried meatballs. EOF was applied either by adding it to ground pork or marinating pork in it before grinding. In addition, the antibacterial activity of EOF was tested. Aerobic mesophilic total viable count (TVC), lactic acid bacteria (LAB), and Enterobacteriaceae bacteria were monitored. The results show that EOF exhibited strong antibacterial activity when added at concentrations of 1.0 and 2.5 wt%. Antimicrobial activity against TVC, LAB, and especially Enterobacteriaceae bacteria was observed at all EOF concentrations (0.25, 0.5, 1.0, and 2.5 wt%). A 2.5% concentration of EOF applied by marinating trimmings can extend the shelf-life of ground pork to 18 days, while 2.5% EOF applied via addition can extend the shelf-life to 15 days, compared with 3 days for the control sample. After frying the meatballs, the inhibitory effect on the formation of heterocyclic amines was only significant for MeIQx with the highest addition of EOF (2.5 wt%). Significant increases in the concentrations of all other HAs were determined by adding EOF (2.5 wt%).