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Pomegranate peel powder is used as a functional ingredient in the development of nutritional bars. Pomegranate (Punica granatum) is well known fruit belongs to punicaceae family having multiple health benefits, not only limited to its edible parts but also in its non-edible parts mostly the peel. Fruit wastes are rich source of nutrients, and can be used for the development of functional food products. Pomegranate peel is considered to be beneficial due to its functional and therapeutic properties as it is a source of many biological active components like polyphenols, tannins and flavonoids. Nutrient rich and ready-made foods are the demand of everyone due to their easy availability and cost effectiveness. Among the confectionary products, bars are liked by individuals of different age groups. Hence, nutritional properties of bars can be enhanced by using pomegranate peel powder. The current study was designed to develop bars enriched with pomegranate peel powder as a basic ingredient. Pomegranate peel powder is prepared and analyzed for proximate, mineral, total phenolic content, total flavonoid content and anti-oxidant potential (DPPH). By using pomegranate peel powder, oats and jaggery, bars were prepared. In this research, five treatments T0 (0% pomegranate peel powder and 100% oats). T1 (5% pomegranate peel powder and 95% oats), T2 (10% pomegranate peel powder and 90% oats), T3 (15% pomegranate peel powder and 85% oats) and T4 (20% pomegranate peel powder and 80% oats) were used. The developed product is analyzed for proximate, mineral, total flavonoid contents, total phenolic content and anti-oxidant potential (DPPH). Proximate analysis of bars revealed that moisture, protein, fat, fiber, ash and nitrogen free extract ranges from T0 to T4 (13.38±1.21 to 11.32±1.15, 9.56±0.92 to 8.32±1.14, 9.05±1.21 to 7.93±1.08, 5.23±0.82 to 16.89±0.64, 2.05±0.87 to 2.92±1.25 and 62.51±0.85 to 52.62±0.93 respectively. Phytochemical analysis of bars enriched with pomegranate peel powder revealed that total phenolic content, total flavonoid content and antioxidant potential of bars ranges from T0 to T4 (142.74±0.65 to 211.79±0.63 mg GAE/100g, 129.16±0.64 to 192±0.53 mg QE/100g and 41.35±0.82 to 64.57±0.69%) respectively. Mineral analysis of bars enriched with pomegranate peel powder revealed that calcium, Phosphorus, Potassium, Iron, Magnesium content ranged from T0 to T4 (25.42±0.63 to 31.06±0.58, 51.00±1.01 to 45.05±1.09, 59.46±1.13 to 79.15±0.28, 1.32±1.20 to 1.95±0.83 and 54.17±0.88±0.58 to 57.36±0.68 mg/100g respectively). Sensory evaluation is done for color, aroma, taste, texture overall acceptability. T3 got maximum score. Then, the data obtained were evaluated by CRD design. On the basis of results revealed that treatment T3 with 15% pomegranate peel powder was overall highly acceptable.

[This corrects the article DOI: 10.1371/journal.pone.0297101.].

In the Chinese context, translations have served as a useful conduit for providing access to wider literature authored in other languages. A prominent question has been whether translators' linguistic choices are influenced by factors such as translators' social and cultural background and emotions towards the texts they are translating. When multiple translations of the same text over a span of time are produced, another layer of complexity is introduced, and research such as the present study, must examine how or whether variation in the expression of emotions within translations produced over a period of time is discernible. To this end, the present study made use of Lexicon-based Sentiment Analysis (LBSA), a common natural language processing (NLP) approach, to study people's attitudes, opinions or emotions towards a certain person or thing. LBSA has attracted much attention in the literary works or translated works for analyzing reader response and appraisal of the works themselves. The present study undertook a diachronic comparison of emotions and sentiments in five translations of David Copperfield based on the emotion lexicons. The corpus of the study comprised translations of five books and 3,084,599 tokens. We applied the computational method of emotion and sentiment analysis to the emotion words in the five translations. In addition, we used python and R package to analyze the positive and negative words in five versions. The study revealed that translators as social beings in the target world express unique reactions towards the same emotion in the original text as well as in literary translations. Yet, the modern vernacular Chinese versions also showcase a similarity in the expression of emotions thus demonstrating the decisive role of the overall flow of emotion in the original plays and in translation. The contribution of the study is significant as it is a pioneering investigation given that it undertakes a sentiment and emotion analysis of literary translations in Chinese.

The primary objective of this investigation was to assess the viability of free and encapsulated Lactobacillus plantarum probiotics in mango juice and under simulated gastrointestinal conditions. Specifically, the probiotics were encapsulated using sodium alginate and alginate-soy protein isolate through the internal gelation method, and the obtained probiotics were characterized for various attributes. Both free and encapsulated probiotics were exposed to challenging conditions, including thermal stress, low temperature, and simulated gastrointestinal conditions. Additionally, both types of probiotics were incorporated into mango juice, and their survival was monitored over a 28-day storage period. Following viability under simulated gastrointestinal conditions, the count of free and encapsulated probiotic cells decreased from initial levels of 9.57 log CFU/mL, 9.55 log CFU/mL, and 9.53 log CFU/mL, 9.56 log CFU/mL to final levels of 6.14 log CFU/mL, 8.31 log CFU/mL, and 6.24 log CFU/mL, 8.62 log CFU/mL, respectively. Notably, encapsulated probiotics exhibited a decrease of 1.24 log CFU and 0.94 log CFU, while free cells experienced a reduction of 3.43 log CFU and 6.24 log CFU in mango juice over the storage period. Encapsulated probiotics demonstrated higher viability in mango juice compared to free probiotics throughout the 28-day storage period. These findings suggest that mango juice can be enriched with probiotics to create a health-promoting beverage.

This study approaches the investigation of the simplification hypotheses in corpus-based translation studies from a syntactic complexity perspective. The research is based on two comparable corpora, the English monolingual part of COCE (Corpus of Chinese-English) and the native English corpus of FLOB (Freiburg-LOB Corpus of British English). Using the 13 syntactic complexity measures falling into five subconstructs (i.e. length of production unit, amount of subordination, amount of coordination, phrasal complexity and overall sentence complexity), our results show that translation as a whole is less complex compared to non-translation, reflected most prominently in the amount of subordination and overall sentence complexity. Further pairwise comparison of the four subgenres of the corpora shows mixed results. Specifically, the translated news is homogenous to native news as evidenced by the complexity measures; the translated genres of general prose and academic writing are less complex compared to their native counterparts while translated fiction is more complex than non-translated fiction. It was found that mean sentence length always produced a significant effect on syntactic complexity, with higher syntactic complexity for longer sentence lengths in both corpora. ANOVA test shows a highly significant main effect of translation status, with higher syntactic complexity in the non-translated texts (FLOB) than the translated texts (COCE), which provides support for the simplification hypothesis in translation. It is also found that, apart from translation status, genre is an important variable in affecting the complexity level of translated texts. Our study offers new insights into the investigation of simplification hypothesis from the perspective of translation from English into Chinese.