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The objective of this study is the evaluation of the anticoagulant activity of polyphenols obtained from olive extracts (Olea europaea L.) Of the margines of two varieties cultivated at Khenchela (East of Algeria) , the first one is souidi from Chacher and the second one is chemlal from Baghai. The physicochemical characteristics of the two varieties studied showed a difference in water content, total solid content (dry matter), total solid in suspension, potential hydrogen, and especially its content in polyphenols and flavonoids. The quantitative analysis of the two extracts has revealed a great richness of the margines of the souidi variety of polyphenols and flavonoids content compared to the margines of the chemlal variety. The dosage of polyphenols is 0.8 mg EAG / mlE) for Souidi and (0.5 mgEAG / mlE) for Chemlal. The in vitro evaluation of the anticoagulant activity of the margines of two varieties souidi and chemlal revealed that the margines of the souidi variety has a good anticoagulant activity vis-à-vis the endogenous pathway Time of Céphaline Kaolin (TCK).

Conventionally, specialty natural rubber (SpNR) latex, namely, deproteinized natural rubber (DPNR) latex and epoxidized natural rubber (ENR) latex, are prepared from low ammonia latex (LATZ) causing high material cost. To address this issue, the objective of this study is to prepare SpNR latex directly from freshly tapped NR latex. In this work, DPNR latex is prepared via a heat enzymatic hydrolysis process, while ENR latex is prepared via in situ epoxidation chemical modification process. In addition, both DPNR and ENR latex were concentrated to 60% total solid content via ultrafiltration process using membrane separation technology. Physiochemical properties of DPNR, ENR, and LATZ latex were compared. Results show that the total solid content, dry rubber content, and alkalinity level of the latexes achieved the targeted value. This study also found that nitrogen content of DPNR latex, LATZ latex, and ENR latex were at 0.11%, 0.29%, and 0.25%, respectively, indicating successful deproteinization of the DPNR latex. On the other hand, the epoxidation level of ENR latex produced in this study was at 46.3%, which is slightly lower than the targeted level of 50%. Rheological studies found that ENR latex exhibits the highest viscosity, followed by DPNR and LATZ, but all show characteristic shear-thinning behavior. This study also found that LATZ and DPNR latex are more liquid-like in nature, while ENR latex behaves more like an elastic solid. Non-ionic surfactants play a major role in influencing flow and deformation behavior of the ENR and DPNR latex.

Due to their outstanding nutritional and functional properties, the traditionally fermented dairy products (TFDP) from camel, mare, and cow gained universal praise during their long history of production. In this study, the physicochemical composition and microbial communities of Khoormog, Chigee, and Airag, the TFDP from Xilin Gol in China, were investigated and compared. The physicochemical analysis revealed a higher content of total solid content, protein, and fat in Khoormog (12.5 ± 1.6%; 4.6 ± 0.7%; 4.4 ± 1.3%) compared to Chigee (7.8 ± 1.3%; 2.1 ± 0.2%; 0.8 ± 0.2%) and Airag (8.9 ± 0.7%; 3.7 ± 0.4%; 1.4 ± 0.5%). All three types of TFDP shared 41.2% of bacterial and 25.4% of fungal OTUs, and 95.34% of bacterial and 95.52% of fungal sequence reads. The bacterial and fungal community consisted of four phyla and five genera, and three phyla and seven genera, respectively. Lastly, Lactobacillus predominated in Khoormog, Chigee, and Airag at the genus level, while the dominant fungal genera varied among the samples. In conclusion, the microbial community structures of TFDP from camel, mare, and cow were not significantly different in a definite area (Xilingol region), and Khoormog, Chigee, and Airag bred the common “core microbiota”., This study is the first to investigate the nutritional properties and microbiota of Khoormog from camel's milk using high throughput sequencing. This study provides the comparative examination of the physicochemical composition and microbial community of Khoormog, Chigee, and Airag.

The present study was carried out for quality and safety assessment of goat milk from five different regions of Mathura city viz. Holigate, Sadar, Aurangabad, Chungi and Township. The milk samples were collected from dairy shops, vendors and milk producers and evaluated on the basis of various organoleptic tests, physico-chemical properties, proximate estimation and microbiological studies following the standard procedures. Among organolpetic tests, Chungi (70%) and Township (90%) samples had clearer appearance than the other area. All sample collected from township is white in color. Regarding texture/consistency of milk, the sample procured from T having normal consistency and normal odor. The COB test was positive in 20 and 10% samples of H and S areas only. There was no significant difference in temperature, pH and titrable acidity of milk of different areas. However, the specific gravity showed significant (P

This study focuses on use of enzyme modified sweet potato starch in formulation of ice cream. The different formulation were made to standardize the level of enzyme modified sweet potato starch is mixed with khoa viz., 0:100, 10:90, 20:80, 30:70 and 40:60 respectively to replace fat. Results sensory evaluation showed that ice cream sample M1I2 received highest sensory score i.e. 8.5 containing 20 per cent enzyme modified starch. Further studies carried for influence of addition of EMS on overrun, total solids, meltdown point and viscosity (cP) of ice cream mix. Results showed overrun value was in the range of 48.41 to 55.32 percent whereas total solid content was in between 34.50 to 37.31 percent. The apparent viscosity of ice cream mix was in the ranged of 129.87 to 147.17cP. Further, chemical properties of ice cream mix were also studied include fat, protein, titratable acidity and pH. It was observed that there was remarkable decrease in fat content from 9.85 to 5.79 percent was noticed with increased EMS level. It could be finally concluded that up to 20% incorporation of enzyme modified sweet potato starch can be used to reduce fat content in formulation of low calorie ice cream.

(1) Background: Ethanol precipitation is widely used in the manufacturing traditional Chinese medicines (TCMs). Insufficient mixing of ethanol solution and concentrate usually results in the coating loss of active ingredients. However, there is no index for quantitative evaluation of the mixing in ethanol precipitation. Therefore, this study aimed to define an index for quantitative evaluation of the mixing effect in ethanol precipitation of TCMs. (2) Methods: The concept and requirements of a mixing indicator were proposed. The mass percentage of concentrate fully mixed with ethanol solution (well-mixing ratio, WMR) was used as an index to evaluate the mixing effect. The formula for calculation of WMR was derived. The utility of the WMR was evaluated on stirring devices and a micromesh mixer. (3) Results: Increasing stirring speed, decreasing total solid content of the concentrate, and decreasing the diameter of the ethanol solution droplets all resulted in higher retention rates for lobetyolin and higher WMR. The WMR increased with the increasing flow rate of the concentrate and ethanol solution in the micromesh mixer. The mixing of ethanol solution and concentrate was better when using a micromesh mixer with a smaller internal mixing zone. The results revealed that WMR could be used to quantitatively characterize the mixing of concentrate and ethanol solution, although it has some limitations. (4) Conclusions: The proposed index WMR could guide quality control of the TCM ethanol precipitation process. This study represents a new contribution to improving ethanol precipitation equipment, optimizing process parameters, and enhanced properties of concentrate for TCM enterprises.

Latex is a colloidal suspended of rubber particle in rubber tree (Hevea brasiliensis). Technically, the capacity of rubber productivity can be determined by latex collectionperiod after being tapped. The objective of research was to obtain the differences of latex collection period. The study was conducted in September-November 2017 at the Sungei Putih Research Center in Experimental Estate with PB 260 (7 years tapped) on BO-2 (S/2 d3.ET2.5% Ga1.0 6/y(m)).The experimental designused a Randomized Block Design (RBD) with four treatments of latex collection periodi.e 20, 40, 60, 80 minutes after being tapped with three replicates respectively. The parameters observed was gram/tree/tapping (g/p/s), kg/ha/years, latex flow rate (ml/minutes) and total solid content (%).The results showed that latex collection period was significantly different to g/p/s, kg/ha/years and latex flow rate. Total solid content (TSC) was not significantlydifferent in all treatments. The latex collection period of 20 minutes after being tapped had higher productivity than 40, 60, 80 minutes.

Three experiments were designed to study the effects of melatonin implantation of ewes and lambs after lambing on the growth of lambs and milk quality throughout lactation. In experiment 1, 53 lambs either did (n = 28) or did not (n = 25) receive a subcutaneous 18-mg melatonin implant at the base of the left ear. In experiment 2, 55 lambs and their mothers either did (lambs: n = 28; ewes: n = 15) or did not (lambs: n = 27; ewes: n = 16) receive a melatonin implant. Milk samples were collected at 15, 30, and 45 d after lambing. In experiment 3, 16 lambs were separated from their mothers 24 h after birth, moved to an artificial rearing unit, and either did (n = 9) or did not (n = 7) receive a melatonin implant. In the three experiments, implants were inserted 24 h after lambing, and lambs were weighed (LW) weekly until weaning (for each experiment, 7, 6, and 5 wk., respectively). Average daily gains (ADG) from birth to weaning were calculated. Melatonin treatment of lambs did not have a significant effect on LW at weaning or ADG, but lambs reared by implanted ewes in experiment 2 presented higher (P

International audience; This article aims at providing insight into the recirculation of (post-treated) solid digestate (SD) within digesters. Such a practice has been further identified as promising for anaerobically digesting recalcitrant feedstocks and for improving the energy efficiency of continuously stirred tank reactor (CSTR) agricultural biogas plants. Firstly, implementation strategies and the potential impact of SD direct recirculation on five CSTR biogas plants were investigated. According to the selected strategy, results indicated that plant methane production could rise by 0.6 to 6.3% or that a potential feedstock shortage of 64 to 1431 tons/year could be compensated. Secondly, the relevance of additional post-treatments for improving these initial results was evaluated. Thermo-chemical post treatments successfully increased SD biodegradability by 30 to 46% although their costs were not compensated by additional methane production. Short-term aerobic post-treatments failed in increasing SD biodegradability (up to 21% loss in biomethane potential). Hence, at full scale, a quick and direct recirculation of SD excluding any post-treatment appears to be the optimal condition to apply. Finally, conditions for the full-scale implementation of direct SD recirculation were theoretically studied. This practice has proved to increase the solid retention time by 11 to 38% and the plant total solid content by 6 to 20%. Thus, the critical point for its implementation should be the capacity of the plant mixing system to handle such an increase in solids. The relevance of SD recirculation needs to be determined on a case-by-case basis. Consequently, for the first time, this article provides a framework where the conditions can be identified for direct SD recirculation to be a relevant digestate management practice. Overall, this article demonstrates how direct SD recirculation can be a simple and low-cost mean for improving agricultural CSTR biogas plant efficiency. It also highlights the importance of achieving efficient digestate management in the biogas sector in order to reduce the costs of biogas production.

Los residuos sólidos urbanos (RSU), al ser vertidos sin tratamiento adecuado, ocasionan daños severos al ambiente influyendo en la calidad de vida de la población, razón por la cual actualmente se le presta atención diferenciada al vertido de residuos urbanos. En este trabajo se evalúa la fracción orgánica de estos residuos (FORSU), tomando como referencia el grupo poblacional de una de las Residencias estudiantiles de la Universidad de Oriente. La generación de FORSU en la residencia es de 0,06 kg/hab/día, con un contenido de sólidos totales de 30,9 ± 5,3 % de los cuáles el 81,7 ± 0,6 % son sólidos volátiles. Se evalúa el funcionamiento de un reactor en lote de lecho escurrido, que permitió un tratamiento discontinuo e in situ de la FORSU, en codigestión anaerobia con un 25 % de estiércol vacuno en una primera etapa. También se evalúa, en una segunda etapa, el tratamiento anaerobio para los lixiviados que se generan en el reactor en lote, empleando un reactor UASB. En el reactor en lote se alcanzó una remoción de sólidos volátiles del 44,1 %, mientras que en el reactor UASB se removió un 81,2 % de DQO. Como resultado del sistema de tratamiento evaluado, se alcanzó una productividad total de 5,37 LCH4·kgSV-1·d-1.

Vegetable protein as a replacement for raw materials for the dairy industries is essential to meet the gap between food supply and demand in Ethiopia with particular accentuation of soy protein-based milk and cheese. The experimental dataset presents the extraction of cheese from the soya bean (Belessa-95 or Glycine max). The effects of soaking time and types of coagulants on the overall properties of extracted soy cheese were analyzed. Sensory evaluation was accompanied to highlight the acceptability of the soy cheese product and to further strengthen the significance difference between samples. The experimental method involved pre-treatment as well as extraction process in which four levels of soaking time was taken (12, 24, 36 and 48 h) and three different types of coagulants were used including lemon juice, vinegar, and CaSO4•2H2O. Important properties were tasted to evaluate the best possible amount of soaking time and type of coagulant. These properties were mass yield (%), protein content (%), pH and proximate analysis comprising of moisture content (%), ash content (%) and total solid content (%). The different effects eminent within the values of physical tests are a reflection of the diverse coagulants utilized and different soaking time. Sensory analysis was conducted to further investigate the effect of soaking time and coagulant type. Five semi-trained respondents on a five-point hedonic scale were involved in the process. Data gathered from the sensory evaluation were statistically analyzed using one-way analysis of variance (ANOVA) with a significance level of 5%. Principal component analysis (PCA) was performed on the sensory data to provide additional multivariate graphical presentation.

This work studied the effect of total solids content on methane production potential from pulp and paper mill sludge and its kinetic modeling. The modified Gompertz, logistic function, and ...

By determining the methane production, volatile fatty acids (VFA) and ammonia nitrogen content of deer manure anaerobic fermentation system we explored the effects of adding biogas slurry on biogas production for the anaerobic fermentation of deer manure. The initial mushroom slag amount that was added was 35 g, total solid content was 6%, and temperature was 35 °C. One set of experiments was not added to the biogas slurry during the experiment, and for the other three groups, the amounts of biogas slurry that were originally added to the fermentation mixture were 10%, 30% and 50%. The results showed that the addition of biogas slurry during the fermentation of raw materials improved biogas total production and CH4 total production and also produced CH4 in advance. The total amounts of biogas and CH4 produced were the largest when the amount of biogas slurry added to the fermented mixture was 30%. Upon increasing the amount of biogas slurry, the trend of the VFA content in the fermented material first increased, then decreased and finally increased again. The content of VFA was the smallest when 30% biogas slurry was added to the fermented mixture because this was the most favorable condition for CH4 production.

The effect of replacement of khoa-sugar mixture in bottle gourd sweetmeat (BGSM) with varying proportions of bottle gourd pomace (BGP) was studied. Rheology of preliminary mix, used for preparation of bottle gourd sweetmeat, was studied in order to predict the behaviour of final product under different processing conditions. Results showed that increase in temperature beyond 30 °C caused increase in elasticity (G′) of mix whereas decrease in temperature showed increase in viscosity (G″). Microwave heat dissipation process revealed that samples microwaved at low power (700 W) caused increase in temperature from 80 °C in 1 min to 112 °C in 5 min. Sweetmeat was heated until total solid content reached 85%. Heating time varied as a function of BGP and highest heating time of 5.32 min was required for BGSM containing highest BGP concentration (40%). Significant (p

Food waste landfilling causes environmental degradation, and this work assesses a sustainable food valorization technique. In this study, food waste is converted into lactic acid in a batch assembly by dark fermentation without pH control and without the addition of external inoculum at 37 °C. The effect of total solid (TS), enzymatic, and aeration pretreatment was investigated on liquid product concentration and product yield. The maximum possible TS content was 34% of enzymatic pretreated waste and showed the highest lactic acid concentration of 52 g/L, with a lactic acid selectivity of 0.6 glactic/gtotalacids. The results indicated that aeration pretreatment does not significantly improve product concentration or yield. Non-pretreated waste in a 29% TS system showed a lactic acid concentration of 31 g/L. The results showed that enzymatic pretreated waste at TS of 34% results in the highest production of lactic acid.

This study was conducted to determine the physical and chemical composition of goat milk produced by eight local farms located in the central region of Malaysia. Farms 1 to 4 (F1-SC, F2-SP, F3-SP, F4-SBC) reared Saanen-type goats while farms 5 to 8 (F5-JK, F6-JPEC, F7-JTC, F8-JC), Jamnapari-type goats. The common feedstuffs used in all farms comprised of fresh or silage from Napier grass, feed pellets, and brans while two farms, F5-JK and F6-JPEC supplemented the feeds with soybean-based product. The total solid content, dry matter, and proximate composition of goat milk and feedstuffs from the different farms were determined and the results analysed using principal component analysis. Total solid content of goat milk from the Jamnapari crossbreed had the highest solid content ranging from 11.81% to 17.54% compared to milk from farms with Saanen and Saanen crossbreed (10.95% to 14.63%). Jamnapari-type goats from F5-JK, F6-JPEC, and F8-JC had significantly higher (Kajian ini dijalankan untuk menentukan komposisi fizikal dan kimia susu kambing yang dihasilkan oleh lapan ladang tempatan yang terletak di kawasan tengah Malaysia. Ladang 1 hingga 4 (F1-SC, F2-SP, F3-SP, F4-SBC) menternak kambing jenis Saanen sementara ladang 5 hingga 8 (F5-JK, F6-JPEC, F7-JTC, F8-JC) menternak kambing jenis Jamnapari. Bahan makanan biasa yang digunakan di semua ladang terdiri daripada rumput segar atau silaj dari rumput Napier, feed pellets, dan bran sementara dua ladang lagi, F5-JK dan F6-JPEC menambah makanan dengan produk berasaskan kacang soya. Kandungan pepejal, bahan kering dan komposisi susu kambing serta bahan makanan dari ladang yang berbeza telah ditentukan dan keputusan dianalisis dengan menggunakan analisis komponen utama. Kandungan pepejal susu kambing dari kacukan Jamnapari mempunyai kandungan pepejal tertinggi iaitu 11.81% hingga 17.54% berbanding susu dari ladang dengan Saanen dan kacukan Saanen (10.95% hingga 14.63%). Kambing jenis Jamnapari dari F5-JK, F6-JPEC, dan F8-JC mempunyai kandungan lemak dan protein susu (

Osmotic dehydration (OD) typically requires a long processing time, so the incorporation of CO2-laser microperforations could reduce it. The aims of this study were 1) to explore the potential acceleration of the OD process coupled with CO2-laser microperforations and 2) to mathematically evaluate the diffusion process through a complementary error function (erfc). Apple slices pretreated with two micropore sizes and two configurations were immersed in a solution of 45° Brix at 40 °C for 10 h. The total solid content in the apple slices was measured. A model based on erfc was used to determine the effective diffusion coefficient (Deff). The results showed a significant increase in Deff for microperforated samples, especially for those with the largest pores compared with control (R2 > 0.92). Additionally, pores were able to reduce the processing time by up to 63% for big pores (600 μm) and between 22% and 45% for small pores (23 μm).

Nutritional and Microbiological qualities of kunu-zaki hawked at different locations in Owerri municipal were assessed and evaluated. Three major locations of production and sales namely: Shell-camp, Ama-Hausa and Obinze all in Owerri municipal were selected for sampling of kunuzaki. Laboratory prepared sample of kunu-zaki was used as control. Samples of kunu were evaluated for microbiological quality such as total bacteria and fungi counts also, biochemical characterization of bacteria and morphological characterization of fungi. Chemical properties which include proximate composition, titrable acidity, pH, total solid and minerals were also examined. Results showed that there was a significant difference (P0.05) with range 1.67% to 2.33%. Crude fiber content of 0.71% of control was higher than 0.68%, 0.53% and 0.44% found on the hawked kunu-zaki sample. Total carbohydrate was found within ranged values of 5.54% to 7.74%. Total solid content among kunu-zaki samples ranged from 12.54mg/100g to 14.32mg/100g, pH ranged 5.37 to 5.76 and acidity of the kunu-zaki samples varied but ranged from 0.23% of sample collected from Obinze location to 0.28% of Ama-Hausa kunu-zaki sample. Mineral contents of kunu-zaki samples differed significantly (P

The influence of hydroxypropyl methylcellulose- (HPMC-) beeswax (BW) composite edible coatings formulated with or without food additives with antifungal properties on physicochemical and sensory properties of plums(Prunus salicina)cv. “Friar” stored for 11 and 22 d at 1°C followed by a shelf life period of 5 d at 20°C was evaluated. Food preservatives selected from previous research included potassium sorbate (PS), sodium methyl paraben (SMP), and sodium ethyl paraben (SEP). Emulsions had 7% of total solid content and were prepared with glycerol and stearic acid as plasticizer and emulsifier, respectively. All the coatings reduced plum weight and firmness loss and coated fruit showed higher titratable acidity, soluble solids content, and hue angle values at the end of the storage period. In addition, physiological disorders such as flesh browning and bleeding were reduced in coated samples compared to uncoated controls. Paraben-based coatings were the most effective in controlling weight loss and the SMP-based coating was the most effective in maintaining plum firmness. Respiration rate, sensory flavor, off-flavors, and fruit appearance were not adversely affected by the application of antifungal coatings. Overall, these results demonstrated the potential of selected edible coatings containing antifungal food additives to extend the postharvest life of plums, although further studies should focus on improving some properties of the coatings to enhance gas barrier properties and further increase storability.

Summary In this study, the effect of pumpkin fibre (PF) on physicochemical, microbiological, rheological and microstructural characteristics of reduced-fat yogurt samples was investigated during storage. PF was added at three different concentrations (0.5%, 1.0% and 1.5%) to standardised (1.55% fat ratio) cow's milk. Plain yogurt (PF-free) was used for comparison. The addition of PF significantly affected total solid content, synaeresis, water-holding capacity, apparent viscosity and colour parameters (L*, a*, b*) of yogurt samples for all sampling time. The addition of PF caused a reduction in L* values (from 94.89 to 88.67), but caused an increase in a* (from −2.10 to +4.22) and b* (from 10.79 to 25.88) values. Yogurts with PF exhibited lower synaeresis and more viscous structure than PF-free sample during storage. SEM images showed that distinctive microstructure profile was present between samples with or without PF. More filamentous structures and denser network were observed in the SEM images and these increased with increasing level of PF. Yogurt containing 1.0% PF showed a higher storage (G′) (3687.87 at 21 day) and loss (G″) (543.10 at 21 day) moduli in comparison with other samples. In conclusion, the results revealed that PF improved the physical quality and contributed textural properties of half-fat yogurt.