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In this study, oil‐in‐water nanoemulsions are prepared, an isotropic mixture of oil, surfactant, and cosurfactants. The nanoemulsions exhibit stable structures and are capable of efficiently encapsulating hydrophobic drugs such as doxorubicin (Dox). Compared to polymeric micelles, nanoemulsions demonstrate enhanced stability and loading capacity for Dox. Furthermore, nanoemulsions release Dox steadily over 14 days, with 51.6% released within the initial 24 h and up to 80% over the subsequent period. These properties suggest that nanoemulsions can mitigate the side effects related to the burst release of Dox, thereby improving therapeutic efficacy and safety. Additionally, nanoemulsion‐treated cardiomyocytes show increased viability compared to those treated with free Dox, indicating the potential of nanoemulsions to alleviate Dox‐induced cardiotoxicity. Overall, nanoemulsions hold promise as versatile and efficient drug carriers for improving cancer treatment outcomes. [ABSTRACT FROM AUTHOR]

Edible insects are considered novel protein sources, and the edible insect breeding industry is growing rapidly. However, fungal pathogens are a major threat to this industry, and appropriate identification of causative agents is important for the development of antifungal agents. In 2019, strains of the fungal pathogen Metarhizium were isolated from infected second and third instar larvae of the economically important edible insect Protaetia brevitarsis, which were collected from separate farms in Gimhae‐si, Gyeongsangnam‐do, Korea. Based on morphological characteristics and multilocus phylogenetic analysis of the internal transcribed spacer region, and 5′‐region of gene encoding the 1‐α elongation factor, the fungal strains were identified as Metarhizium majus. Here, we report the detailed phylogenetic characteristics and morphological description of this species, which is prevalent in Korea. Identification of the principal disease‐causing agent can help develop disease prevention and antifungal strategies for application in edible insect‐rearing farms. [ABSTRACT FROM AUTHOR]

Pasteurization‐mediated delayed kimchi ripening and regression analysis for shelf life estimation were investigated. Various initial kimchi microbial communities were simplified to lactic acid bacteria Leuconostoc sp. and Lactobacillus sp. over time, with concomitant pH decrease from 6.39 to 4.34 and acidity increase from 0.06% to 0.35%. Other quality characteristics (organic acid, carbon dioxide, and microbial population) also changed, exhibiting high intercorrelation. Pasteurization decreased the initial bacterial counts from 5.20 to 1.92 log CFU/g, thereby delaying the change in quality characteristics (pH, acidity, organic acid, microbial population, carbon dioxide, and microbial community); however, the texture did not differ significantly (p < 0.05). In addition, the regression equation for the relationship between acidity and carbon dioxide levels suggested that shelf life could be estimated in conjunction with the ideal gas equation. In conclusion, pasteurization and regression analysis for kimchi shelf life estimation may enable the maintenance of quality and effective management during the distribution process. We characterized changes in quality characteristics and microbial community during kimchi fermentation and the effects of pasteurization on lactic acid bacteria growth. Experimental data were utilized to establish regression equations to determine acidity as a measure of carbon dioxide accumulation, which were used for shelf life estimation, thus facilitating effective management of packaging volume expansion and breakage as well as quality maintenance during distribution. [ABSTRACT FROM AUTHOR]