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Ensuring the safety of chemicals for environmental and human health involves assessing physicochemical (PC) and toxicokinetic (TK) properties, which are crucial for absorption, distribution, metabolism, excretion, and toxicity (ADMET). Computational methods play a vital role in predicting these properties, given the current trends in reducing experimental approaches, especially those that involve animal experimentation. In the present manuscript, twelve software tools implementing Quantitative Structure–Activity Relationship (QSAR) models were selected for the prediction of 17 relevant PC and TK properties. A total of 41 validation datasets were collected from the literature, curated and used for assessing the models' external predictivity, emphasizing the performance of the models inside the applicability domain. Overall, the results confirmed the adequate predictive performance of the majority of the selected tools, with models for PC properties (R2 average = 0.717) generally outperforming those for TK properties (R2 average = 0.639 for regression, average balanced accuracy = 0.780 for classification). Notably, several of the tools evaluated exhibited good predictivity across different properties and were identified as recurring optimal choices. Moreover, a systematic analysis of the chemical space covered by the external validation datasets confirmed the validity of the collected results for relevant chemical categories (e.g., drugs and industrial chemicals), further increasing the confidence in the overall evaluation. The best performing models were ultimately suggested for each investigated property and proposed as robust computational tools for high-throughput assessment of highly relevant chemical properties. Scientific contribution: The present manuscript provides an overview of the state-of-the-art available computational tools for predicting the PC and TK properties of chemicals. The results here offer valuable guidance to researchers, regulatory authorities, and the industry in identifying robust computational tools suitable for predicting relevant chemical properties in the context of chemical design, toxicity and environmental fate assessment. [ABSTRACT FROM AUTHOR]

The present study aims to evaluate the physicochemical and sensory characteristics of A2 yoghurts (made with A2A2 β-CN milk), in comparison with Control yoghurts (elaborated from conventional milk, a mixture of A1 and A2 β-CN milk). The pH, acidity, water-holding capacity, spontaneous syneresis, firmness and color of yoghurts were monitored during their cold storage (4 °C) for 35 days. Two independent sensory tests (with expert judges and consumers) were also performed. The A2 yoghurts showed only minor differences in some of their physicochemical and sensory characteristics compared to those made with conventional milk. At specific storage times, the A2 yoghurt exhibited higher levels of acidity, luminosity (L*) and firmness, compared to the Control. No differences were observed in the growth curves of the starter (Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus) during the yoghurt production, nor in the water-holding capacity or spontaneous syneresis of the two types of gels. Regarding the sensory evaluation of samples, the A2 yoghurts were described as firmer and more adherent (by the expert panel), and brighter and more homogeneous (by the consumers) than the Control. In all cases, both consumers and expert sensory panels showed a preference for the A2 yoghurts. Therefore, these results demonstrate the suitability of A2A2 β-CN milk for producing yoghurts with similar characteristics to those obtained with conventional milk. [ABSTRACT FROM AUTHOR]

This study investigated the effect of incorporating up to 15% (w/w) Dovyalis caffra fruit pulp into cow milk yogurt. Monitoring the physico-chemical, microbiological, and organoleptic properties of these formulations was performed weekly during refrigerated (4 °C) storage for 21 days. Compared to the control, formulations with added pulp recorded enhanced contents of ascorbic acid, total polyphenols, fiber, total titratable acidity (TTA), and yellowness, which is in line with increasing fruit pulp. This, however, corresponded to significantly lower contents in fat, protein, viscosity, pH, and overall sensory acceptability. Pulp incorporation had no significant effect on moisture, ash, and water-holding capacity (WHC) of formulations. Storage for up to 21 days indicated a significant increase in TTA and a corresponding decrease in pH but no significant change in WHC and viscosity of formulations. There was no detection of coliforms, yeasts, and molds in all samples throughout the storage period. This study demonstrates that Dovyalis caffra fruit has significant potential in the formulation of nutritious, desirable, and shelf-stable fruit-based yogurts. Further product optimization is, however, recommended to maximize the organoleptic quality of the formulations. [ABSTRACT FROM AUTHOR]

The research aimed to enhance the shelf life of sugarcane juice through carbonation, employing different concentrations of juice mixed with syrup. Treatments included T0 (100% juice), T1 (80% juice), T2 (60% juice), T3 (40% juice), and T4 (20% juice). Physicochemical analyses encompassed color, pH, total soluble solids, and titratable acidity, with T0 (pH: 5.2, total soluble solids: 18.5°Brix) showing significant values. However, T4 exhibited the most significant (p ≤.05) results, suggesting its potential for shelf-life extension. Additionally, bioactive compounds such as ascorbic acid, total phenolic, and flavonoid contents were measured, with T4 demonstrating noteworthy levels. Antioxidant assays (DPPH: 65% inhibition, TFC: 45 mg QE/100 ml, TPC: 130 mg GAE/100 ml, and FRAP: 320 µmol Fe2+/L) highlighted T4 the most effective, showcasing robust antioxidant activity. Sensory evaluation, conducted at refrigeration temperatures of 4–10°C, favored T4, indicating its superior acceptability. In conclusion, Carbonated sugarcane juice (20% T4) extends shelf life, preserves quality, and boosts antioxidants. [ABSTRACT FROM AUTHOR]

Starch is a prevalent functional component in food processing because due to its thickening capabilities. The aim of this study was to assess the potential stabilization effects of native, heat-moisture treated, and hydroxypropylated anchote starches in tomato sauce. Tomato sauce was made with different percentages (0%, 0.5%, 1%, and 1.5%) of native and modified anchote starch. A maximum 3.97% decrease in moisture content was observed in tomato sauce concentrated with 1.5% heat-moisture treated anchote starch. Significance differences were observed among tomato sauce samples in their proximate composition. The maximum lightness (L*) value was 29.23% in tomato sauce concentrated with 1.5% hydroxypropylated anchote starch, while the lowest was 26.2% for tomato sauce without starch. With increasing levels of starch used for thickening, b* increased, while the a* value decreased insignificantly. Sauce samples with 1.5% native anchote starch had the highest titratable acidity (0.64%) and total soluble solids (8.97%). Increased storage time resulted in a decrease in vitamin C content of all sauce samples. The addition of starch to tomato sauce resulted in a significant change in pasting qualities, with the highest peak viscosity (11287.69 cP) achieved at 1.5% native anchote starch. The highest (6.2 cm) and lowest (3.7 cm) Bostwick consistency was recorded for the control sauce and for the sauce concentrated with 1.5% native anchote starch. In general, although few undesirable characteristics resulted, especially the addition of modified anchote starch resulted in considerable quality attributes, and can be used as an alternative thickening agent in food processing. [ABSTRACT FROM AUTHOR]

The future of groundwater is one of the key challenges for sustainable water management, hence the need to monitor its overall quality. The objective of this work is to assess the overall quality and determine the spatiotemporal evolution of the Angads aquifer in northeastern Morocco in 2014 and 2020, based on the parameters NH4+, NO3−, EC, Cl−, and FC, as well as the Geographic Information System (GIS). The results of the comparison of these five parameters between 2014 and 2020 show a general increase in NH4+ and a decrease in NO3− and FC at most sampling points. These changes could be attributed to a shift in pollution sources or biological processes affecting water quality. On the other hand, the stability of EC and Cl− levels suggests a consistency in the inputs of salts or minerals. The quality percentages show a decrease in good, poor, and very poor quality, following an increase in average quality, from 10.52% (in 2014) to 5.26% (in 2020), 31.57% (in 2014) to 21.05% (in 2020), 31.57% (in 2014) to 26.31% (in 2020), and 26.31% (in 2014) to 47.36% (in 2020), respectively. Spatial and temporal mapping of the quality over these 2 years shows that the deterioration continues toward the east, southeast, and southwest. This is justified by very high measurements of the parameters NO3−, EC, and Cl− at sampling points 2, 3, 4, 5, 7, 8, and 15 for 2014 and 2020, reaching 156 mg/L, 10,570 µS/cm, and 3790 mg/L in 2014 and 134 mg/L, 10,355 µS/cm, and 3597 mg/L in 2020, respectively, due to effluents from pollution points such as the Oujda public landfill, the wastewater treatment plant, and the former Sidi Yahya landfill to the west. On the other hand, in the north, northeast, and northwest, there has been an improvement in quality due to the remoteness of these pollution points. In order to protect this vital resource, recommendations need to be put in place, in particular by treating leachates so as to ensure that the quality of the water is not discharged directly into the aquifer or used for other purposes, and to avoid discharging effluent from the wastewater treatment plant into the natural environment. [ABSTRACT FROM AUTHOR]

Discarded Human hairs are considered as waste material in most parts of the world and its accumulation causing several environmental problems. However as a potential material resource, human hair has the advantage that it is completely biodegradable, renewable and available in every locality. Thus reutilizing human hair cut discards with a target of extracting a particular major nutrient supply, namely nitrogen, carbon, sulfur and so forth, can create a positive impact on solving soil's infertility problems and less productivity issues of concerned agrarian communities. This study has tried to develop waste human hair based bio-fertilizer by primarily identify the better performing hydrolyzing mixture rang of formulation (H5), ratio of human hair waste mass to aqueous hydrolyzer mixture usages (1:5), favorable reacting time (90 min) and temperature (70 oC) values progressively. Then the physicochemical characteristics were analyzed to reveal the resulted final product's viscosity (~ 76.0 cp.), density (~ 1.17 gm/l), pH (~ pH 9), organic nutrients availability concerning primary Macronutrients (~ 18:0.03:1 N-P-K ratio), Secondary Macronutrients (~ 0.13:0:7 Ca-Mg-S ratio) and other trace micronutrient constituents; which are considered as requirements for the soil nutrient enrichments and plant growths. [ABSTRACT FROM AUTHOR]

Background: Rosmarinic acid (ROS) has gained notable attention for its anticancer potential; however, its limited aqueous solubility hinders its effective delivery and application in pharmaceutical formulations. Methods: To overcome this limitation, an inclusion complex of ROS with β-cyclodextrin (β-CD) was prepared using the recrystallization method. The resultant ROS–β-CD complex was comprehensively characterized by powder X-ray diffraction (PXRD), differential scanning calorimetry (DSC), Fourier transform infrared spectroscopy (FT-IR), and scanning electron microscopy (SEM). Results: The ROS–β-CD complex showed a significant improvement in the solubility and dissolution profile of ROS, underscoring its potential for enhanced bioavailability and therapeutic efficacy in pharmaceutical applications. In vitro assays were performed to assess the effects on cell viability, proliferation, apoptotic pathways, and 3D spheroid tumor models. Conclusions: The results demonstrated that ROS–β-CD exhibited superior anticancer properties compared to free ROS, effectively reducing the viability and proliferation of the MD-MBA-231 cell line and inducing apoptosis. This research signifies a substantial advancement in developing therapeutic strategies for TNBC, leveraging the distinct properties of the ROS–β-CD inclusion complex. [ABSTRACT FROM AUTHOR]

Egg freshness is a critical factor that influences the egg's nutritional value, safety, and overall quality; consequently, it is a priority for both producers and consumers. This review examines the factors that affect egg freshness, and it evaluates both traditional and modern methods for assessing egg freshness. Traditional techniques, such as the Haugh unit test and candling, have long been utilized; however, they have limitations, which are primarily due to their destructive nature. The review also highlights advanced non-destructive methods, including Vis-NIR spectroscopy, ultrasonic testing, machine vision, thermal imaging, hyperspectral imaging, Raman spectroscopy, and NMR/MRI technologies. These techniques offer rapid and accurate assessments while preserving the integrity of the eggs. Despite the current challenges related to calibration and implementation, integrating artificial intelligence (AI) and machine learning with these innovative technologies presents a promising avenue for the improvement of freshness evaluation. This development could revolutionize quality control processes in the egg industry, ensuring consistently high-quality eggs for consumers. [ABSTRACT FROM AUTHOR]

Starch is a prevalent functional component in food processing because due to its thickening capabilities. The aim of this study was to assess the potential stabilization effects of native, heat-moisture treated, and hydroxypropylated anchote starches in tomato sauce. Tomato sauce was made with different percentages (0%, 0.5%, 1%, and 1.5%) of native and modified anchote starch. A maximum 3.97% decrease in moisture content was observed in tomato sauce concentrated with 1.5% heat-moisture treated anchote starch. Significance differences were observed among tomato sauce samples in their proximate composition. The maximum lightness (L*) value was 29.23% in tomato sauce concentrated with 1.5% hydroxypropylated anchote starch, while the lowest was 26.2% for tomato sauce without starch. With increasing levels of starch used for thickening, b* increased, while the a* value decreased insignificantly. Sauce samples with 1.5% native anchote starch had the highest titratable acidity (0.64%) and total soluble solids (8.97%). Increased storage time resulted in a decrease in vitamin C content of all sauce samples. The addition of starch to tomato sauce resulted in a significant change in pasting qualities, with the highest peak viscosity (11287.69 cP) achieved at 1.5% native anchote starch. The highest (6.2 cm) and lowest (3.7 cm) Bostwick consistency was recorded for the control sauce and for the sauce concentrated with 1.5% native anchote starch. In general, although few undesirable characteristics resulted, especially the addition of modified anchote starch resulted in considerable quality attributes, and can be used as an alternative thickening agent in food processing.

The problem facing the industry of cocoa powder in Indonesia is that cocoa powder on the market has a high fat content, high acidity, a color quality that is not comparable with imported cocoa products, and a variety of flavors and aromas. Alkalization is a method that can handle these problems. Alkalization is a process to improve the quality and appearance of cocoa powder. Alkalization is carried out by adding potassium, magnesium, and others to cocoa. High potassium content can be found in cocoa pod husks. Cocoa pod husks are the main by-product from the cocoa industry, constituting 67 – 76% of the cocoa fruit weight. Cocoa pod husk contains potassium, fiber, and antioxidants that function as biomaterials for food and non-food products. The aims of the study were to determine and evaluate the quality of cocoa powder with the effect of alkalization treatments using cocoa pod husks. The study was carried out at The Indonesian Industrial and Beverage Crops Research Institute, Sukabumi, West Java, from January to June 2022. This study was designed in a factorial completely randomized design. The first factor was the alkaline material, which consisted of two levels (cocoa pod husk and baking soda). The second factor was the concentration, which consisted of 3 levels (1%, 2%, and 3%). The variables observed were the L*, a*, b*, moisture content, ash content, fineness, pH, fat content, protein, antioxidant activity, and organoleptic properties. The results showed that the alkalization process with alkaline material from cocoa pod husk and a concentration of 2% is the best quality characteristic of cocoa powder in accordance with SNI 01-3747-2013.

Abstract Discarded Human hairs are considered as waste material in most parts of the world and its accumulation causing several environmental problems. However as a potential material resource, human hair has the advantage that it is completely biodegradable, renewable and available in every locality. Thus reutilizing human hair cut discards with a target of extracting a particular major nutrient supply, namely nitrogen, carbon, sulfur and so forth, can create a positive impact on solving soil’s infertility problems and less productivity issues of concerned agrarian communities. This study has tried to develop waste human hair based bio-fertilizer by primarily identify the better performing hydrolyzing mixture rang of formulation (H5), ratio of human hair waste mass to aqueous hydrolyzer mixture usages (1:5), favorable reacting time ( 90 min) and temperature ( 70 oC) values progressively. Then the physicochemical characteristics were analyzed to reveal the resulted final product’s viscosity (~ 76.0 cp.), density (~ 1.17 gm/l), pH (~ pH 9), organic nutrients availability concerning primary Macronutrients (~ 18:0.03:1 N-P-K ratio ), Secondary Macronutrients (~ 0.13:0:7 Ca-Mg-S ratio) and other trace micronutrient constituents; which are considered as requirements for the soil nutrient enrichments and plant growths.

The fermented seed of néré (Parkia biglobosa), known as Soumbara, is a condiment widely consumed by the population in West Africa and Guinea in particular. The present study aims to use physicochemical, colorimetric methods and mid-infrared (MIR) spectroscopy to evaluate the evolution of the quality of Soumbara during storage (30 days). Thus, 5 kg of Soumbara were taken, subdivided into 7 batches of samples, and analysed every 5 days for 30 days. Physicochemical analyses (water activity, moisture, proteins, and total ash) would show that the storage duration induced a variation during storage; for example, the total ash contents on days 1, 5, 10, 15, 20, 25 and 30 are respectively 3.96 ± 0.25, 3.89 ± 0.43, 3.97 ± 0, 23, 3.99 ± 0.12, 4.54 ± 0.14, 4.57 ± 0.2 and 4.8 ± 0.21%. During the first 15 days of storage, no significant differences (p < 0.05) were observed between samples. The colorimetric measurements showed that the storage duration did not significantly affect the values of a* and b*, except the L* value which decreased significantly (p

Abstract The consumption of palm oil has particularly increased in Nigeria due to increased population, lifestyle changes, and its health benefits. The conversion and recycling of the ever-growing food waste from household and commercial is one of the known cost-effective and sustainable management strategies. This study investigates the effect of processing on the physicochemical properties of palm oil. Neat palm oil (NPO) and waste palm oil (WPO) samples, derived from frying four different Nigerian food items, were analyzed to determine changes in their physicochemical properties. The outcome of the investigation reveals that higher temperature during frying and contamination from different food items weakens the molecular structure of the palm oil thereby reducing the quality and stability of the samples which is expressed by the differences in their physicochemical properties. The density, peroxide value, and carbon, hydrogen, and oxygen (CHO) values of NPO were 886 kg/m3, 9.473 meqO2/kg, and 39.233% while that of the WPO samples vary between 3.989–4.692 kg/m3, 10.858–15.362 meqO2/kg, and 52.346–58.468%, for density, peroxide value, and CHO, respectively. The result of the descriptive statistics shows that in the 1 series, the mean ± standard deviation (SD) [coefficient of variation (CV%)] is 119.76 ± 263.87 (220.33%). Both the SD and CV% are greater than the mean; this is due to the heterogeneous nature of the parameter values in the samples. When subjected to inferential statistical analysis, the results show that the error of prediction of relationship in NPO sample versus WPO samples is just 5.290% whereas the reduction in the error is 94.71%. More collaborative investigations are needed to determine the ease of conversion to biodiesel and the properties of biodiesel produced from WPO used to fry different Nigerian food items.

Processing lamb meat into fermented sausages can reduce the risk of spoilage and extend shelf life. Fermented sausages are commonly made using lactic acid bacteria (LAB), resulting in a product that is acidic and less firm. Therefore, it is necessary to add jack bean flour as a binding agent. This study aims to analyze physicochemical, microbiological and organoleptic characteristics of premium IPB lamb fermented sausages with varying proportions of jack bean flour (0% and 30%). The analyses included pH, water activity (aw), total acid, water, ash, fat, crude protein, carbohydrate, total LAB, E. coli, S. aureus, texture profile analysis (TPA), and sensory evaluation. The incorporation of jack bean flour into lamb meat fermented sausages can elevate the pH, springiness, chewiness, crude protein, and carbohydrate content of the fermented sausages. Furthermore, the addition of jack bean flour may reduce the total acid, aw, gumminess, water content, and bacteria (E. coli and S. aureus). The sensory aspects such as color in fermented sausage with addition of jack bean flour were preferred by the panelists. The addition of jack bean flour increased the total unsaturated fatty acids and essential amino acids in fermented sausages. The incorporation of jack bean flour aligns with the Indonesian National Standards for Meat Sausages 3820–2015 concerning moisture, fat, and protein content. This study suggests that incorporating lamb fermented sausage with 30% jack bean flour could result in significant benefits, including increased nutrition, enhanced sensory quality, improved texture, and extended storage life for fresh lamb products.

In order to assess the suitability of water sources for human consumption, six water samples were taken from open wells and drinking bore wells in several selected regions in the Kalaburagi district of Karnataka state, India, from December 2020 to January 2022. The analysis found that the local water sources are contaminated. Total dissolved solids, total alkalinity, chloride, calcium, and magnesium levels in the water exceeded the permissible limits. The samples analysed for the presence of microbial contamination indicate a worrying scenario from the point of view of public health. As a result, such studies must be expanded to include open wells and bore wells in individual homes, as well as detailed investigations of the physicochemical and microbiological quality of drinking water sources in Kalaburagi district.

The objective of this work was to evaluate the effects of including a commercial avocado peel meal (Avomel) by-product as a feed source supplemented with Lippia berlandieri Schauer oregano essential oil (OEO) in cattle diets. Eighteen 22-month-old male Charolais x Angus crossbred cattle (334.96 ± 27.48 kg) were randomly distributed in three experimental groups (n = 6): Control, cattle fed with the control diet without Avomel and without OEO; Avomel, cattle fed 10% of Avomel in the diet; and Avomel + OEO, cattle fed 10% Avomel and 600 mg/kg of OEO in the diet. The evaluated variables were bulls’ weight (BW), feed intake (FI), slaughter variables, carcass quality and the pH, water holding capacity (WHC), color and chemical composition of raw rib eye meat, as well as cooking loss (CL), shear force (SF), texture analysis and sensory evaluation of cooked meat. After 120 days of feeding, BW was highest (P < 0.10) for Avomel and lowest (P < 0.10) for Avomel + OEO. The Avomel + OEO group FI was low. Cattle slaughter variables, carcass quality variables, pH, and WHC did not show differences (P > 0.05). Lightness was highest (P < 0.05) for Avomel meat. Meat chemical composition was not affected (P > 0.05). SF of meat was different (P < 0.05) being highest for Avomel + OEO. On meat texture, springiness was different (P < 0.05), i.e., meat treated with Avomel was highest, but no differences (P > 0.05) were detected for hardness, adhesiveness, cohesiveness, gumminess, chewiness, and resilience. Odor, taste, softness, juiciness, and overall acceptability of cooked meat were not different (P > 0.05), data not shown. The commercial by-product avocado peel meal supplemented with OEO could be used in cattle diets without adversely affecting productive performance, carcass traits, and meat quality.

Abstract. This study was conducted to evaluate the physicochemical properties, antioxidant content and the sensory attributes of fresh cow milk yoghurt fortified with mango pulp. Yoghurt samples were prepared from different proportions of yoghurt and mango pulp as follows: 100:0 (Control), 90:10 (10% MPY), 86:14 (14% MPY), 82:18 (18% MPY), 78: 22 (22% MPY) with sugar level maintained at 5 % (by weight) and was evaluated for physicochemical, antioxidant content and the sensory attributes of yoghurt from fresh cow milk fortified with mango pulp (MPY). The data collected for physicochemical, antioxidant content and the sensory attributes of the yoghurt were analyzed using the Statistical Package for Social Sciences (SPSS, 2016) version 16.0. The result for proximate composition of the yoghurt samples showed significant increase in total solids, ash and titratable acidity and was reported highest in 22% MPY while the pH, protein and fat content decreased with the increase in mango pulp concentration across the treatment combinations. The antioxidant capacity measured in the study was vitamin C, phenols and tannins. The vitamin C content significantly increased with addition of mango pulp recorded highest in 22% MPY ((4.97) while phenols and tannins decreased with increase in mango pulp concentration and reported highest in control yoghurt. The organoleptic results revealed more consumer acceptance for control yoghurt over the other treatments combinations and found higher in all the sensory parameters; aroma, appearance, texture and general acceptability except for the taste which reported highest in 14% MPY (3.80) and lowest in 10% MPY (2.80). In the case of physicochemical composition of the yoghurt samples, fat and protein content decreased with increase in mango pulp concentration to the yoghurt while the total solids, ash and titratable acidity increased. For enhancement of minerals, vitamins and antioxidant capacity of yoghurt drink, acceptable quality can be produced by blending yoghurt with 22% mango pulp combination there by promoting the health benefit of consumers.

The present work deals with the comparative evaluation of physicochemical, rheological FTIR and tribological properties between pongamia and castor oil blended with SAE20W40 by varying their proportions ranging from 10-30% (by volume) as bio-lubricant. Among all the blends, the flash point and pour point of castor blend S4 were found to be 281°C and -19°C which can be comparable to SAE20W40. The viscosity at 40°C and 100°C and viscosity index of castor blends were approximately 100 mm2/s, 14 mm2/s and 145 respectively. FTIR analysis also confirms the presence of vital carbonyl ester functional group in castor blends with oxidation onset temperature of 243°C. The tribological studies that were carried out using pin on disc tribometer as per ASTM G99-95a standards also showed that blend S4 had coefficient of friction 0.056 at higher load which was comparable to SAE20W40. Although all the blends had low oxidation stability temperature, yet castor blend S4 showed equivalent properties with commercial lubricant SAE20W40. This confirmed its suitability as a bio-lubricant base stock, supported by its physiochemical, rheological, FTIR, tribological properties.

Abstract This study highlights the importance of managing fishpond effluent to minimize its impact on aquatic environments. Fish effluents are a major concern worldwide in aquatic environments. It also provides information on the impacts of effluents on the water quality index of streams when released into aquatic environments. Streams and fishponds were sampled bimonthly for two annual cycles, covering different sampling stations both upstream and downstream of the fishpond effluents at 50-m intervals. Water quality parameters associated with in situ conditions were determined in the field. In the laboratory, other physicochemical parameters were determined via proper standard protocols. The results of the study revealed that water quality parameters such as turbidity, total suspended solids, total solids, conductivity, total dissolved solids, dissolved oxygen, biological oxygen demand and organic matter recorded in water samples collected from 50 m upstream at the point of effluent discharge were significantly (p

Fat authentication is strongly required for the reason of religious food ethics, human health, and preferences. This research reported two simple techniques approach for recognizing fat based on the character of microscopic and physicochemical properties of fat extractedusing different polarity solvents. The formation of microcrystals as well as fatty acid composition were investigated by involving variables of four different types of animal fat and three different solvents. Theisolate fats were directly crystallized under incubation at room temperature and observedusing an optical microscope while fatty acid composition was determined by hydrolyzing and trans-esterifying fat samples before analysis using GC-MS. The microscopic structures of the obtained crystals areneedle-basedwitharadial orientation in spherulitic pattern which characteristic to each type of fat. The lard fat crystal was authentically distinguished from its shape of a partially radial fan, whilst the shape of fat crystals from beef, goat, and lamb are needle-shaped with a full radialorientation. Fatty acids obtained from all types of fats and types of solvents show similar types but different abundances, the main saturated fatty acids are palmitate, stearate myristic and the main unsaturated fatty acids are oleic, palmitoleic, and linoleic. Gas chromatography-mass spectrometry (GC-MS) analysis exhibited that lard composed higher ΣUSFA compared to ΣSFA but other fats (tallow, goat, and lamb) showed converse behavior.

Tepung kacang hijau dan tepung sukun berpotensi dijadikan bahan baku pembuatan sosis analog karena memiliki kandungan protein, serat, dan karbohidrat yang tinggi. Tujuan penelitian ini adalah untuk mengetahui karakteristik fisiko-kimia dan organoleptik sosis analog berbahan baku tepung kacang hijau dan tepung sukun. Penelitian ini menggunakan pendekatan Rancangan Acak Lengkap (RAL), komponen yang diteliti adalah perbandingan tepung kacang hijau dan tepung sukun (100, 75, 50, 25, dan 0%). Parameter yang diamati meliputi uji kadar air, protein, serat kasar, abu, lemak, karbohidrat, OHC (Oil Holding Capacity), WHC (Water Holding Capacity) dan organoleptik. Analisis yang digunakan one way ANOVA, kemudian dilakukan uji duncan untuk melihat apakah terdapat perbedaan yang sigifikan. Hasil penelitian menunjukkan kadar air sosis analog 52.06-65.2%, abu 1.70-2.00%, lemak 1.26-4.75%, protein 3.10-7.55%, karbohidrat 28.57-34.28%, serat kasar 11.5-22.76%. Analisis fisik pada sosis analog pada tekstur TPA (Texture Profil Analysis) meliputi cohesivenes 0.45, springiness 0.78, chewiness 13.36, hardness 43.45, gumminess 17.84, adhesiveness 0.26 WHC 96.46, OHC 21.22, warna (L*) kecerahan 42.91-70.16, warna (a*) merah-hijau (-)2.41-4.57, warna (b*) kuning-biru 7.17-42.00. Formulasi sosis analog yang disukai panelis adalah sampel F3 (50%:50%) tepung kacang hijau dan tepung sukun adalah 3.37 (agak suka).

Bioremediation helps in the reduction environmental pollutants from air, water, soil, flue gasses, Industrial effluents etc., in natural or artificial settings. Hence, the objective of this paper was to investigate the physicochemical properties before and after bioremediation of crude oil polluted soils collected from Ilaje, Ondo State, Nigeria using appropriate standard techniques. Data obtained show that the pH values before and after bioremediation in sampling stations were A: (5.16±0.00a; 5.25±0.003a); B: (5.27±0.00b; 5.40±0.06a,b) and C: (5.46±0.02c; 5.50±0.06b) respectively. The results before treatment indicates lower values of pH obtained for soils from contaminated sites. The results showed that there is an increase in the pH of the soils after the treatment, reduction in the amount of available phosphorus in the polluted soil in compares with the control. It also reveals decrease in the amount of organic carbon, organic matter, nitrogen, and potassium and sodium contents of the soil after the treatment. This shows that the bioremediation treatment is effective in the removal of some contaminants in the soil and in the improvement of the physicochemical properties of the soil. [ABSTRACT FROM AUTHOR]

This study investigated the physicochemical, bioactive, and rheological properties of salep obtained from ten different wild orchids collected from different regions of Turkey (Anacamptis pyramidalis, Orchis isaura, Anacamptis palustris subsp. palustris, Orchis morio, Serapias vomeracea subsp. artemisiae, Orchis italica, Ophrys mammosa, Orchis sancta, Dactylorhiza euxina, Ranunculus ficaria subsp. calthifolius, and commercial salep). Firstly, the salep samples were ground and their color, pH, bioactive components, and FTIR spectrum were determined. The color and pH properties of salep differed due to the different species (p≤0.05). Two strong peaks were observed at 1618 and 1422 cm-1 due to asymmetric and symmetric stretching of the ester groups in salep glucomannan. According to salep species, there was a significant difference in the TPC (total phenolic content), % DPPH (2,2-diphenyl-1-picrylhydrazyl) scavenging activity, and CUPRAC values (p≤0.05), which were 5.29-26.84 mg GAE/g, 5.02-12.2%, and 0.81-3.82 mg TE/g, respectively. The FTIR findings revealed that the spectrum peaks did not change between commercial salep and other salep species. In the second part of the study, we prepared 1%, 2%, and 3% aqueous solutions of salep and examined their flow behavior, dynamic rheological properties, and 3-ITT (3-Time Interval Thixotropic Test) rheological behavior. A significant difference was observed between the values (p≤0.05). All salep solutions had a flow behavior index (n) value below 1, indicating that all samples exhibited shear-thinning behavior. The consistency coefficient (K) value significantly changed (p≤0.05) and was determined to be 0.003-2.91 Pa.sn, 0.003-28.81 Pa.sn, and 0.017-94.134 Pa.sn at salep concentrations of 1%, 2%, and 3%, respectively. Salep is a preferred stabilizer due to its functional properties, bioactive components, and polysaccharide structure. As a result, when the rheological properties of salep samples are evaluated, it is shown that especially Anacamptis pyramidalis, Orchis morio, Orchis sancta species can be used as stabilizers in the food industr [ABSTRACT FROM AUTHOR]

This study investigated the effects of lupin flour addition on the physicochemical, textural, and sensory properties of cakes. It was found that the protein content of cakes increased from 6.13% to 17.50% with the addition of lupin flour in specific proportions, while the color values of the cake crust were also enhanced. The results indicated no significant difference in both moisture and total oil content of the cake samples with lupin flour addition; however, a decrease in the volume and carbohydrate content of the cakes was observed. Increasing the amount of lupin flour led to a reduction in the textural properties of the cake samples, such as springiness, cohesiveness, gumminess, chewiness, and resilience, while the change in hardness was found to be insignificant. Statistically significant changes were also noted in the sensory attributes of the cakes, particularly in taste, softness, and general acceptability. Overall, it was concluded that the use of lupin flour in cake production makes significant contributions to the nutritional content of the cakes. [ABSTRACT FROM AUTHOR]

Chemical analysis showed that pH, b* values, myosin turbidity, carbonyl content, and surface hydrophobicity elevated in hooked, trawl‐net, and radar‐net hairtail (Trichiurus haumela, HH, TH, and RH) muscles with the prolonged cryopreservation time (‐18℃, 120 d). In contrast, L*, a* values, textural properties, and myosin solubility existed decreasing trends. Microstructural results showed that freezing resulted in disordered myofibrils, decreased collagen fibers, widened myofibrillar space, and increased fragmentation in hairtail muscles. Furthermore, volatile flavor analysis suggested that aldehydes, ketones, alcohols, and amines were the key factors for the overall flavor formation in hairtails during cold storage. Pearson correlation coefficient analysis revealed that the color, texture, and protein oxidation had close correlations with VOCs. Among the three different kinds of hairtail, fresh RH fillets exhibited an attractive aroma with high economic value, long‐term frozen TH muscle tissues were prone to deterioration in texture, microstructure, and flavor, and the HH samples presented stable quality characteristics and storage performance. [ABSTRACT FROM AUTHOR]

Cookies are an exceptional energy source due to their elevated fat and carbohydrate content. Beyond their delectable taste, they are also rich in essential nutrients, including valuable proteins and minerals. This study evaluated the potential of the wheat variety NARC‐2011 for cookie production, focusing on nutritional enhancement by adding white sesame seeds at different proportions (5%, 10%, and 15%) to both whole and fine wheat flour. White sesame seeds were added to cookies mainly for their visual appeal, creating a nice contrast with the dough. They also have a mild flavor that complements the cookie without overwhelming it. Besides, they pack essential nutrients like protein, fiber, calcium, and iron, making the cookies more nutritious. The physical, chemical, and sensory properties of the different cookies were evaluated using standard methods. In terms of physical parameters, fine wheat flour cookies exhibited a diameter (46.45–50.47 mm), thickness (8.47–9.77 mm), and spreading factor (5.16–5.46 mm), and whole wheat flour cookies exhibited a diameter (48.47–52.31 mm), thickness (9.22–10.73 mm), and spreading factor (4.87–5.25 mm). Chemical analysis revealed moisture (5.78%–7.66%), fat (10.89%–16.16%), fiber (6.10%–8.46%), ash (4.82%–7.40%), protein (0.74%–1.40%), non‐fiber carbohydrates (63.67%–67.55%) for fine wheat flour cookies, and moisture (5.67%–7.39%), fat (10.89%–16.16%), fiber (11.47%–15.98%), ash (0.54%–0.83%), protein (5.65%–8.13%), non‐fiber carbohydrates (57.86%–66.55%), total phenolic content (2.86 mg/g), flavonoids (1.46 mg/g), and antioxidant activity (80.76%) in whole wheat flour cookies with sesame fortification. Gas chromatography revealed higher unsaturated fatty acids (83.22%) in NARC‐2011 wheat oil compared to white sesame seed oil (79.78%). In sensory evaluations, cookies fortified with 10% sesame seeds in fine wheat flour received the highest level of acceptability from the panelists. On the other hand, cookies made from whole wheat flour fortified with 15% sesame seeds garnered the maximum acceptability ratings from the panelists. In conclusion, supplementing NARC‐2011 wheat flour with sesame seeds, whether in fine or whole wheat form, improves the quality of cookies and nutritional content while offering appropriate sensory attributes at particular sesame seed levels. [ABSTRACT FROM AUTHOR]

In this research, the production of Lavash bread enriched with pumpkin seed powder and its physicochemical properties were investigated. Independent variables include different concentrations of pumpkin seed powder (2.5, 5, 7.5, and 10 grams per kilogram of flour) and storage time during one week according to the statistical design table, and dependent variables include pH, acidity, water absorption, percentage Protein, ash, fat, sugar, zeleny, gluten and gluten index were. All experiments were done in three replicates (n=3) with completely random sampling. Data analysis was done using Design Expert13 software. The results of the tests showed that in this research all the answers were significant (p<0.05). An increase in pH from 6.26 to 6.29 and a decrease in flour acidity from 2.6 to 1.6 were observed. In addition, the increase in the use of the enrichment agent caused changes in water absorption from 127.1 to 127.8 percent, protein from 1.371 to 1.377, ash from 1.031 to 1.041, fat from 1.029 to 026. 1, sugar from 0.24 to 0.31, Zeleny index from 89.2 to 89, wet gluten from 29.1 to 32.7, gluten index from 81 to 83 in flour (p<0.05) . Also, the mutual effects of the amount of pumpkin seed powder and storage time on the amount of protein, fat and sugar of bread showed a significant difference, which caused an increase in fat and protein and a decrease in sugar. The overall results showed that the use of pumpkin seed powder significantly improved most of the physical and chemical quality parameters of enriched Lavash flour and bread. It was also found that the use of pumpkin seed powder as a relatively cheap and efficient source can be used to produce quality bread with nutritional value and desirable physicochemical properties. The result, according to the findings, it can be generally stated that the use of 3.5 to 5.5 grams of pumpkin powder to enrich each kilogram of flour resulted in favorable physicochemical properties in bread. [ABSTRACT FROM AUTHOR]

In order to assess the suitability of water sources for human consumption, six water samples were taken from open wells and drinking bore wells in several selected regions in the Kalaburagi district of Karnataka state, India, from December 2020 to January 2022. The analysis found that the local water sources are contaminated. Total dissolved solids, total alkalinity, chloride, calcium, and magnesium levels in the water exceeded the permissible limits. The samples analysed for the presence of microbial contamination indicate a worrying scenario from the point of view of public health. As a result, such studies must be expanded to include open wells and bore wells in individual homes, as well as detailed investigations of the physicochemical and microbiological quality of drinking water sources in Kalaburagi district. [ABSTRACT FROM AUTHOR]

Recently, we proposed a new method, based on protein profiles derived from physicochemical dynamic time warping (PCDTW), to functionally/structurally classify coronavirus spike protein receptor binding domains (RBD). Our method, as used herein, uses waveforms derived from two physicochemical properties of amino acids (molecular weight and hydrophobicity (MWHP)) and is designed to reach into the twilight zone of homology, and therefore, has the potential to reveal structural/functional relationships and potentially homologous relationships over greater evolutionary time spans than standard primary sequence alignment-based techniques. One potential application of our method is inferring deep evolutionary relationships such as those between the RBD of the spike protein of betacoronaviruses and functionally similar proteins found in other families of viruses, a task that is extremely difficult, if not impossible, using standard multiple alignment-based techniques. Here, we applied PCDTW to compare members of four divergent families of viruses to betacoronaviruses in terms of MWHP physicochemical similarity of their RBDs. We hypothesized that some members of the families Arteriviridae, Astroviridae, Reoviridae (both from the genera rotavirus and orthoreovirus considered separately), and Toroviridae would show greater physicochemical similarity to betacoronaviruses in protein regions similar to the RBD of the betacoronavirus spike protein than they do to other members of their respective taxonomic groups. This was confirmed to varying degrees in each of our analyses. Three arteriviruses (the glycoprotein-2 sequences) clustered more closely with ACE2-binding betacoronaviruses than to other arteriviruses, and a clade of 33 toroviruses was found embedded within a clade of non-ACE2-binding betacoronaviruses, indicating potentially shared structure/function of RBDs between betacoronaviruses and members of other virus clades. [ABSTRACT FROM AUTHOR]

The aim of this study was to investigate the influence of replacing skim milk powder with hempseed press cake on the quality properties of ice cream. Four ice cream mix formulations were developed, three with hemp press cake (25.0%, 37.5% and 50.0% milk powder replacement) and one control sample. The physicochemical (basic composition, pH, titratable acidity, water activity) and rheological properties of the ice cream mixes and the fat destabilization index, overrun, texture profile, colour, and sensory attributes of the ice cream were analysed. The results showed that the partial replacement of milk powder with hemp flour had no significant effect on the total values of the main components of the ice cream; only the origin of the nutrients was changed, which affected the properties of the samples. In the enriched samples, a decrease in acidity (from 0.146% to 0.133% LA) and fat destabilization (43.70 to 26.84%); an increase in viscosity (from 1.319 to 1.908 Pa sn), thixotropy (from 1682.00 to 2120.50 Pa/s), overrun (from 26.83 to 35.00%) and hardness (from 6833.12 to 14,660.06 g); as well as a change in colour to darker shades of red were observed. Although the incorporation of hempseed cake led to a decrease in sensory scores (from 7.57 to 6.47–5.63 on the hedonic scale), all samples were rated as acceptable. This study demonstrated that hemp press cake can be utilized as a functional and sustainable ingredient in ice cream production, providing additional nutritional benefits and creating a novel sensory experience for consumers. [ABSTRACT FROM AUTHOR]

The investigation of the central and external zones of ten industrial and artisanal Maroilles cheeses showed differences in their physicochemical parameters, namely fat, pH, moisture content, ash, and color. This difference significantly impacted the rheological properties of the investigated cheeses, which depended on the protein network englobing lipid and water and its interaction with the other components. Overall, Maroilles cheeses had an elastic-like behavior, with the central zones exhibiting the greatest viscoelastic modules (G′ and G″). The mid-infrared (MIR) spectra highlighted the presence of lipids, proteins, and sugars. A significant difference in α-helix and β-sheet levels in the central zones was noted between artisanal and industrial Maroilles cheeses. It is suggested that the difference between artisanal and industrial Maroilles cheeses observed at the macroscopic level, due to the cheese-making procedure and ripening stage, affects the structure at the molecular level, which can be determined by MIR spectroscopy. This trend was confirmed by the FDA when applied to the MIR spectra, since 96.67% correct classification was noted between artisanal and industrial cheeses. The present study indicates that MIR spectroscopy can be used successfully to study Maroilles cheese samples belonging to different production chains. [ABSTRACT FROM AUTHOR]

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Ensuring food safety and protecting consumers are major aspects for commercialized products. Honey, the most prominent in the class of bee products, requires special regulations due to its origin as a natural product. Mislabeling, imitation, and adulteration represent a source of risks for human health. Specific determinations and analyses are essential for controlling the sector and preventing unfair competition. To compare and establish the correct labeling of several different honeys, melissopalynological, physicochemical, mineral content, and microbiological analyses were carried out on 18 samples commercially available in different countries, namely Türkiye, Romania, Bulgaria, and Northern Cyprus. The honey labels were in accordance with the determined pollen content. The physiochemical parameters showed high variability: 4.07–5.25 (pH), 79.95–83.45 (°Brix), 0.262–1.452 µS/cm (electrical conductivity), and 14.6–18.4% (moisture). The samples were quantitatively high in K, P, Na, and Ca, with the highest cumulative mineral content being found for honeys containing Fagaceae pollen. Additionally, the antimicrobial potential of the various honey samples was evaluated against selected bacteria, employing the disk diffusion and serial dilution methods. Results revealed that the honey samples exhibited increased antibacterial activity against Gram-negative bacteria, with notable activity against S. typhimurium, and moderate activity against Gram-positive S. aureus. [ABSTRACT FROM AUTHOR]

This study highlights the importance of managing fishpond effluent to minimize its impact on aquatic environments. Fish effluents are a major concern worldwide in aquatic environments. It also provides information on the impacts of effluents on the water quality index of streams when released into aquatic environments. Streams and fishponds were sampled bimonthly for two annual cycles, covering different sampling stations both upstream and downstream of the fishpond effluents at 50-m intervals. Water quality parameters associated with in situ conditions were determined in the field. In the laboratory, other physicochemical parameters were determined via proper standard protocols. The results of the study revealed that water quality parameters such as turbidity, total suspended solids, total solids, conductivity, total dissolved solids, dissolved oxygen, biological oxygen demand and organic matter recorded in water samples collected from 50 m upstream at the point of effluent discharge were significantly (p < 0.05) different from those recorded at other sampling stations. The WQI value of the discharge point was higher than the WQI recorded in both the upstream and downstream sections of the stream. The findings of this study showed that the point of discharge of fishpond effluents is particularly concerning for the receiving stream compared with other sampling points. This localized area has experienced marked deterioration in water quality, posing significant threats to the health and biodiversity of aquatic ecosystems. The effluent's impact, though slight when dispersed in the receiving waterbody, underscores the necessity for adequate management practices to mitigate its adverse effects. Effective strategies, including regular monitoring, effluent treatment, and sustainable pond management, are imperative to ensure the long-term health and resilience of the aquatic environment. [ABSTRACT FROM AUTHOR]

Milk is an essential part of the human diet and is a nutrient‐rich food that improves nutrition and food security. The aim of this study was to determine the presence and concentration of aflatoxin M1 (AFM1), adulterants, microbial loads, and physicochemical properties of raw cow's milk (CM) in Nekemte City, Ethiopia. A total of 12 samples of fresh CM were purposefully collected from four kebeles in the city (Bake Jama, Burka Jato, Cheleleki, and Bakanisa Kese) based on the potential of each milk production and distributor site. The AFM1 concentration was determined by high‐performance liquid chromatography (HPLC) with a Sigma‐Aldrich standard (St. Louis, MO, USA). The concentrations of AFM1 in Bake Jama, Burka Jato, Cheleleki, and Bakanisa Kese were found to be 0.01–0.03 g/L, 0.31–0.35 g/L, 0.19–0.21 g/L, and 0.04–0.07 g/L, respectively. The concentrations of AFM1 in the present study varied significantly (p < 0.05) and ranged from 0.01 g/L to 0.35 g/L. These results show that of the 12 samples tested, all were positive for AFM1 and contaminated to varying degrees. The results of this study also revealed that the concentration of AFM1 in 7 (58%) of the 12 milk samples was above the European Union's (EU) maximum tolerance limit (0.05 g/L). The present study also revealed that of the investigated adulterants, only the addition of water had positive effects on three milk samples, while the remaining adulterants were not detected in any of the milk samples. The total bacterial count (TBC) and total coliform count (TCC) were significantly (p < 0.05) different and ranged from 5.53 to 6.82 log10cfumL−1 and from 4.21 to 4.74 log10cfumL−1, respectively. The physicochemical properties of the milk samples in the present study were significantly (p < 0.05) different and ranged from 2.8% to 5.75% fat, 7.03% to 9.75% solid‐not‐fat (SNF), 2.35% to 3.61% protein, 3.33% to 5.15% lactose, 11.54% to 13.69% total solid, 0.16% to 0.18% titratable acid, 26.7 to 32.1°C, 6.35 to 6.55 pH, and 1.027 to 1.030 specific gravity. The physicochemical parameters of the raw milk in the study area met the required quality standards. Hence, further studies are required to determine the extent of the problem and the factors associated with high levels of AFM1 in raw milk in the study areas, including the detection of aflatoxin B1 (AFB1) in animal feed. [ABSTRACT FROM AUTHOR]

This study aimed to assess the feasibility of employing indigenous cyanide-degrading bacterial strains for the treatment of cassava mill effluent (CME) in Nigeria, a hazardous waste material posing significant public health risks. The physicochemical properties and heavy metal concentrations in CME were determined through standard methodologies. Cyanide-degrading bacteria were isolated, characterized, and identified using molecular techniques. These strains were immobilized within a porous network of cross-linked biochar, confirmed through SEM imaging, and evaluated alongside free cells for CME bioremediation. Multiple variables were examined to assess the effluent's pollution load, including pH, electrical conductivity (EC), chemical oxygen demand (COD), biochemical oxygen demand (BOD5), total dissolved solids (TDS), nitrate (NO3), phosphate (PO4), and cyanide levels, falling within respective ranges of (4.00-4.02), (2394-2618 S/cm), (985-1219 mg/L), (1556-1667 mg/L), (3459-3705 mg/L), (2709-2812 mg/L), (251-311 mg/L), (87.25-118 mg/L), and (25.00-28 mg/L). Copper was the most prevalent heavy metal in the effluent, while chromium was detected at the lowest levels, with mean values of 10.00-12.39 mg/L and 0.00-0.27 mg/L, respectively. The study revealed severe contamination of the effluent, above the Federal Environmental Protection Agency (FEPA) threshold limit. The 16S rDNA of the cyanide degrading bacteria were deposited at the NCBI database and the following GenBank accession numbers were assigned (MK71248O, MK71281, MK712482, and MK712483) for Pseudomonas putida, Bacillus subtilis, Alcaligenes faecalis and Leuconostoc mesenteroides respectively. Results of the bioremediation approach demonstrated a substantial reduction in physicochemical parameters and heavy metal contents, indicating a promising biological treatment strategy to mitigate CME's adverse effects on public health. In conclusion, despite elevated physicochemical parameters and heavy metal concentrations in CME, this study offers a promising avenue for employing biological treatments to mitigate environmental and public health impacts. Further research and application of this technique hold substantial potential for cassava mill effluent management in Nigeria and other regions facing similar challenges. [ABSTRACT FROM AUTHOR]

The current study included the Al-Buwair drinking water station located northwest of Mosul City in Nineveh Governorate/Iraq with the aim of evaluating the station's performance efficiency compared to the Iraqi standard specifications. Samples were collected starting from October 2023 until July 2024. Some physicochemical and biological properties were measured, including acidity (pH), electrical conductivity (EC), turbidity concentration (Turb.), total hardness (T.H), total basicity (Alk), total dissolved solids (TDS), sulfate ions (SO4-2), chloride (Cl-), and nitrate (NO3) in addition to the total bacterial count (T.P.C). The results of the current study showed that all the studied properties conformed to the Iraqi standard specifications. [ABSTRACT FROM AUTHOR]

Summary: Aquasoya (AS) powder arouses great interest as a cost‐effective vegan ingredient. In our study, AS was used to develop vegan ice cream products. Different total solid content (TSC) (31%, 33%, 35%, 37%, and 39% w/w) of ice cream mix was changed by the addition of AS powder. pH, emulsion properties, brix, colour, viscosity, overrun, melting properties, texture profile analysis (TPA), and sensory evaluations were investigated. The pH of each AS (31%, 33%, 35%, 37%, 39%) ice cream mix sample was 5.70–5.81, with no significant variance in AS content. Notably, the 39% AS led to higher Brix and viscosity scores. Moreover, the highest overrun in AS ice cream was observed in the sample containing 39% TSC. In contrast, the 31%, 33%, and 35% samples exhibited lower viscosities. However, the 37% and 39% samples displayed higher viscosities, leading to a longer‐lasting appearance. Regarding sensory evaluation, the 39% sample received the highest ratings for overall taste intensity, colour, smell, bean smell, flavour, taste, astringency, and bitterness. However, it scored the lowest for sweetness, softness, and melting degree. Generally, a higher AS content corresponds to stronger overall characteristics. Additionally, acceptance evaluations showed that panels tended to favour ice cream with lower AS content. All these findings suggest that AS ice cream could be potentially developed using vegan ingredients, offering enhanced nutritional and sensory attributes while serving as an effective emulsifier. [ABSTRACT FROM AUTHOR]

Summary: In this study, we examined the physicochemical and functional properties of fava bean globulin fractions that are rich in legumin or vicilin proteins. The sulphur containing amino acids, branched chain amino acids, and arginine/lysine ratio obtained for legumin (1.89%, 18.32%, and 1.43%) are significantly (P < 0.05) higher than the 1.24%, 17.94%, and 1.05%, respectively, for the vicilin fraction. SDS‐PAGE results show that the legumin fraction had a wider range of polypeptide sizes (approximately 14–140 kDa) when compared to the approximately 12–68 kDa for vicilin. The surface hydrophobicity (So) of legumin (86.07) was significantly (P < 0.05) lower compared with vicilin (118.19). The legumin had higher protein solubility (approximately 40–50%) than the vicilin (0%) at pH 3 and 4, but vicilin solubility was higher at pH 6–8. The vicilin had higher (83.58%) in vitro protein digestibility than the legumin (78.24%). However, the legumin had higher oil‐holding capacity, lower least gelation concentration, and formed emulsions at pH 3, 7, and 9 with smaller mean oil droplet sizes than the vicilin. Foam formation was better with increased levels of α‐helix secondary structure. We conclude that pH of the environment was a stronger determinant of protein functionality than the sample protein concentration. [ABSTRACT FROM AUTHOR]

The objective of this paper was to assess the physicochemical limnology and water quality assessment of ten surface water bodies in Edo State, Nigeria to determine their suitability for drinking, provide information on water quality status to the concerned public as well as providing baseline information that can be used as reference for further studies using appropriate standard techniques. Results revealed that pH, colour, turbidity, total dissolved solids, electrical conductivity, total alkalinity, total hardness, calcium, magnesium, dissolved oxygen, biochemical oxygen demand, sulphate, nitrate and phosphate 5.52 - 7.06, 1.0 - 5.5 PtCoU, 3.5 - 23.0 NTU, 11.0 -75.5 mg/L, 21.0 - 152.5µS/cm, 25.0 - 106.5 mg/L, 3.0 - 40.8 mg/L, 0.18 - 7.40 mg/L, 0.13 - 2.77 mg/L, 5.76 - 8.92 mg/L, 3.12 - 6.87 mg/L, 9.5 - 24.5 mg/L, 0.2 - 2.60 mg/L and 0.05 - 0.49 mg/L respectively. From the results of the physicochemical analyses, the water quality index score of the rivers was computed using the Weighted Arithmetic Water Quality Index method and the values obtained indicated that 60% of the sampled rivers were classified as having grade C quality (51 - 75), while 40% were of the grade D category (76 -100). Maximum index score (79.72) was recorded at Eruvbi River while the lowest index value (59.32) was redorded at Ugbogor River. Overall, this study found that the water quality of all chosen rivers is poor and unfit for drinking without previous treatment, although they are appropriate for irrigation and industrial usage. [ABSTRACT FROM AUTHOR]