Search

BACKGROUND: The scoby pellicle of symbiotic culture of bacteria and yeast is a by‐product from kombucha fermentation. While a portion is used as starter culture, the remainder is often discarded, yet it can be a valuable source of bacterial cellulose. RESULTS: Scoby from black, green and oolong tea kombucha fermentation was assessed for its hydrocolloid effects in mango jam‐making through evaluation of physicochemical, textural and sensory characteristics. Quality of jam was significantly improved with water activity reduction up to 22.22% to 0.679, moisture content reduction up to 37.06% to 19.92%, and a pH drop up to 5.9% to 3.19 with the use of 20 to 100 g kg−1scoby. In colour analysis, presence of scoby led to a brighter jam due to higher L* values from 30.98 to a range of 31.82 to 40.83. Texture of jam with scoby gave higher gel strength and adhesiveness, with the most prominent effects from the black tea kombucha. Overall acceptability in sensory test scoring was above 70% on a nine‐point hedonic scale with the 40 g kg−1 green tea kombucha scoby jam chosen as the most preferred. CONCLUSION: Scoby gave significant contributions to jam stability, appearance and texture, showing potential as a clean‐label food ingredient. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Background Results Conclusion With increasing consumer demand for healthy and sustainable food, plant proteins have been used widely in meat substitutes, dairy alternatives, and functional foods. However, in comparison with animal proteins, plant proteins often exhibit weaker functional properties, such as solubility, emulsifying, and gelation, which limit their application in food processing. The aim of this study was to investigate the effects of high‐intensity ultrasound treatments (HIUTs) on the physicochemical properties, structural characteristics, emulsifying properties, and antioxidant capacity of shiitake mushroom protein isolate (SMPI). This study investigates how HIUTs affect SMPI. It also provides insights into potential applications within the food industry.When treated with a 300 W intensity ultrasound, SMPI exhibited higher solubility, water‐holding capacity (WHC), oil‐holding capacity (OHC), and antioxidant activity in comparison with the control (0 W). These results indicate that HIUT can enhance the functional properties of SMPI significantly. The molecular structure of SMPI after ultrasound treatment also underwent significant changes, suggesting that the treatment affects not only the physical properties but also the spatial conformation of SMPI. The concentration of free sulfhydryl (‐FSH) group concentrations increased from 3.615 ± 0.080 μmol g−1 to 13.020 ± 0.061 μmol g−1, and the emulsifying ability index (EAI) significant increased, indicating that a significant change produced in the tertiary structure of SMPI.The findings suggest that ultrasonic treatment can alter the physicochemical and functional attributes of SMPI significantly, increasing its potential for use within the food industry. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

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 development of advanced bone cements is critical for enhancing the performance and longevity of orthopaedic implants. This study introduces a combination synthesis method for producing akermanite (AKT-Ca2MgSi2O7) ceramics and commercial zirconia (ZrO2) bioceramics. This study aims to improve the material’s mechanical strength, bioactivity, and biocompatibility by the incorporation of bioceramics into the polymethyl methacrylate (PMMA) matrix. The PMMA matrix ensures appropriate handling characteristics and setting times suitable for clinical applications. Characterization studies reveal that the composite achieves an optimal balance between bioactivity and mechanical performance. The results indicated that the AKT/PMMA/ZrO2 composite bone cements that were produced exhibited a substantially lower polymerization temperature than pure PMMA. Additionally, they maintained high compressive strength (~105 MPa) and optimal setting times (9–14 minutes). The bioactivity assessment, through simulated body fluid immersion tests, indicates a layer of hydroxyapatite is formed on the composite surface within 7 days, confirming its osteointegration potential. Furthermore, the composite exhibits excellent biocompatibility, with in vitro assays showing over 90% cell viability after 24 hours of culture. Scanning electron microscopy and X-ray diffraction analyses confirm the homogeneous distribution of akermanite and zirconia throughout the PMMA matrix, contributing to ensuring the uniform mechanical characteristics and bioactivity of the composite material. [ABSTRACT FROM AUTHOR]

Parkia biglobosa beans (PBB) have some inherent economic and medical significance and have been gaining attention in some developing and developed parts of the world; hence, the need for acceptable process conditions without altering its beneficiation. In this study, the effect of thermal technique processes (natural convection, forced convection, and oven drying techniques) on the imperative parameters (physicochemical and proximate compositions) of extracted oils from PBB was investigated. Natural convection drying technique (NCDT) gave a preferable result on the crude fiber, moisture content, and ash content of the proximate composition. Improved crude fat (35.3333 ± 0.70946a) was obtained from oven drying technique (ODT). The proximate profiles showed that PBB from the three drying techniques is beneficial and nutritional. The physicochemical parameters were within the acceptable limit. Acid value ranges from 4.0203 ± 0.16166a–6.8253 ± 0.16166c mg/KOH/g, peroxide value from 0.1667 ± 0.05774a–1.93333 ± 0.20817c meqO2/Kg, iodine value from 292.8847 ± 0.87930a–318.6033 ± 9.37790b I2/100g, and saponification value from 179.8733 ± 0.04619a–180.5900 ± 0.01732c mg/KOH. Based on the results obtained, P. biglobosa bean oil (PBBO) had a better shelf life than most common oils compared and would resist lipolytic and oxidative deterioration; hence, PBBO would find relevance as edible and industrial raw material feedstock. [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 Poma River in Arunachal Pradesh serves as the primary habitat for Aborichthys uniobarensis, an ornamental fish species endemic to biodiversity hotspot. The present study aimed to investigate the habitat characteristics of Aborichthys uniobarensis within the Poma River. Given the species' predominant presence in this river, understanding the water quality of the Poma River is crucial for further biological research, and of course conservation aspect of this fish species within in-situ as well ex-situ habitat. Over a two-year period (January 2018 to December 2019), the study assessed various physicochemical parameters (pH, water temperature (WT), dissolved oxygen (DO), biochemical oxygen demand (BOD), total dissolved solids (TDS), free carbon dioxide (FCO2), alkalinity, total hardness, electrical conductivity (EC), and salinity) at three sites along the Poma River with seasonal comparisons. Water samples were randomly collected in the morning between 6 a.m. to 10 a.m. Samples were analysed based on the standard methods of APHA (2012). The results indicated consistent conditions across sites but significant variations by season and year (Kruskal-Wallis and Mann-Whitney tests). Minimum values recorded were pH 6.29, WT 18.62°C, DO 6.55 mgL-1, BOD 3.85 mgL-1, TDS 29.78 mgL-1, FCO2 3.89 mgL-1, alkalinity 37.25 mgL-1, total hardness 23.71 mgL-1, EC 57.22 μs/cm, and salinity 0.05 ppt, while maximum values were pH 7.42, WT 25.43°C, DO 7.80 mgL-1, BOD 5.42 mgL-1, TDS 71.12 mgL-1, FCO2 6.48 mgL-1, alkalinity 59.34 mgL-1, total hardness 45.62 mgL-1, EC 117.33 μs/cm, and salinity 0.07 ppt. Simpson correlation tests revealed significant positive and negative correlations among the parameters. PCA analysis highlighted that WT, DO, pH, TDS, BOD, and FCO2 (both physical and chemical factors) have a greater influence on supporting A. uniobarensis, other fish species and the overall health of the river. As the values of habitat parameters were within the acceptable range, the River Poma is congenial for A. uniobarensis along with other species available in this particular riverine habitat. [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]

Salinity stress presents a challenging dilemma for plant growth and development. It disrupts cotton (Gossypium hirsutum L.) yield through an immediate osmotic and a slower ionic phase, ultimately diminishing its fibre quality. Seed priming, a low‐cost seed pre‐treatment, mitigates these effects by triggering prior metabolic processes and subsequent gene expression. This pioneering work aimed to improve agronomic, physicochemical parameters and fibre characteristics in cotton genotypes (GH‐Baghdadi and GH‐Mubarak) by potassium nitrate (KNO3) mediated osmopriming (1.25% and 1.5% conc.) for 15, 20 and 25 h, along with an un‐primed control under saline field conditions. The randomised complete block design experiment in triplicate was conducted in 2019 and 2020 at the soil with electrical conductivity (extract) (ECe) 9.44 dS m−1 to investigate optimal priming media and priming duration. The results showed that salinity impaired physicochemical and agronomic parameters in the control experiment. However, seed priming with 1.5% KNO3 for 20 h significantly improved the yield and yield contributing components in both genotypes. Maximum values for chlorophyll (Chl) a and b were recorded at 1.50 and 0.90 mg g−1 fresh weight (FW), respectively, under this treatment. Similarly, the chlorophyll‐a fluorescence parameters (Chl‐a FPs), such as the maximum quantum yield of photosystem II (Fv/Fm) (0.83), effective quantum yield of PSII (ΦPSII) (0.76) and photochemical quenching coefficient (qP) (0.85), indicated improved light harvesting, electron transport and photosynthetic capacity. Furthermore, the net photosynthetic rate (Pn) increased to 19.65 mmol CO2 m−2 s−1, while stomatal conductance (gs) reached 28.39 mmol CO2 m−2 s−1 at the same treatment. A strongly positive correlation was found between chl‐a FPs and net photosynthetic yield. Enzymatic activities, including catalase (CAT) at 2.17 unit mg−1, superoxide dismutase (SOD) at 1.05 unit mg−1 and peroxidase (POD) at 1.50 unit mg−1 were significantly enhanced, along with leaf potassium (K) (14.3 mg g−1 dry weight [DW]) and calcium (Ca) (6.7 mg g−1 DW), particularly in GH‐Mubarak. Seed‐cotton yield (SCY) increased to 5274 kg h−1 and fibre strength (FS) improved to 31.3 thousand pounds per square inch (tppsi), while ginning out‐turn (GOT) reached a maximum of 45% at 1.5% KNO3 for 20 h in both genotypes. The micronaire value (4 μg in.−2) significantly decreased, indicating improved fibre fineness. Correlation analysis revealed a strong positive correlation between physicochemical and agronomic traits, particularly gas exchange characteristics, chlorophyll content and Chl‐a FPs, which are strongly associated with SCY and fibre characteristics. In conclusion, priming cotton seeds with 1.5% KNO3 for 20 h is a promising strategy for mitigating salinity stress and enhancing physicochemical attributes and agronomic traits, ultimately leading to improved cotton yield and fibre quality. [ABSTRACT FROM AUTHOR]

Electronic waste can be harmful to human health as it contains some heavy metals which alter the wellbeing of people. Aba being a commercial city in Southeastern Nigeria is lying on permeable soil. The indiscriminate disposal of these items makes it expedient for the investigation to be carried out by studying the characteristics of the soil and groundwater quality in order to ascertain the concentration of some of these heavy metals which pollute the water. Resistivities of the soil were determined by employing the vertical electrical sounding method and using some appropriate computer modeling software such as ip2win, surfer12, grapher 8, etc. to interpret the geoelectric sections. Water samples were collected from twenty different locations (BH1 to BH20 and leachate site), then, analyzed using atomic absorption spectrophotometer which revealed the concentration levels of some elements including heavy metals and some compounds such as Al (4.5–40.26 mg/L), As (0.0–3.78 mg/L), Cd (0.0–3.78 mg/L), Cr (0.0–0.543 mg/L), Cu (0.0–21.54 mg/L), Fe (0.15–9.27 mg/L), Pb (0.0–5.604 mg/L), Hg (0.0–2.688 mg/L), Ni (0.0–0.504 mg/L), Ag (0.04–1.2 mg/L), Zn (0.0004–5.2 mg/L), CN (0.84–2.63 mg/L), NH3 (0.004–2.74 mg/L), PO4 (0.3–8.4 mg/L), SO4 (0.0–35 mg/L), etc. The soil resistivities range from 500 Ωm to 1000 Ωm and the depth to water is between 20 m to 40 m. The results revealed that water level is very close to the ground surface and hence, the groundwater is prone to pollution. Also, the percentage concentration of some of the heavy metals is high, which points to a serious threat to life. [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]

Non‐wheat flours are gaining attention as substitutes for wheat flour, offering the potential to optimize local resource utilization and alleviate the demand for wheat. The study investigates the use of non‐wheat flours, particularly a blend of orange‐fleshed sweet potato (OFSP) (Ipomoea batatas) and Bambara groundnut (BG) (Vigna subterranean), as a partial replacement for wheat flour in pasta production. The aim is to improve the utilization of local resources, reduce the reliance on wheat, and enhance the nutritional quality of pasta. The production of OFSP and BG flour took place at Agricultural Research Council Roodeplaat Campus. The data were analyzed using analysis of variance, and significant means were separated using the Duncan multiple range test. The research found that pasta made from composite flour significantly influenced its composition and cooking characteristics when compared to 100% wheat pasta. The most nutritionally enriched pasta was achieved with a blend of 50% wheat, 25% OFSP, and 25% BG, featuring higher protein, ash, and fiber content. Consumers preferred pasta made from a composite flour of 70% wheat, 15% OFSP, and 15% BG. This research suggests the potential for producing pasta using OFSP and BG composite flour as a viable option. Practical Application: The practical application of the research on orange‐fleshed sweet potatoes–Bambara groundnut‐based pasta has the potential to improve nutrition, stimulate local economies, enhance agricultural sustainability, and promote food security in regions where vitamin A deficiency is a concern and wheat importation is high. [ABSTRACT FROM AUTHOR]

In this research, medications used for treating heart disease, specifically focusing on calcium channel blockers, were analyzed. A computer-based computing technique was used to simplify calculations and data analysis. Using MATLAB coding, we calculated their degree-based topological indices obtained from the M-polynomial. Various regression analyses were used to establish a relationship between these indices and the physicochemical features of the drugs. QSPR models were created to determine the effectiveness by correlating these indices with eight physicochemical features of the drugs. Confidence intervals were calculated at a 95% level for the intercept and slope in the linear regression models. The results indicate that the inverse sum indeg index (I) proved to be the most dependable indices for predicting boiling point, flashpoint, and enthalpy of vaporization. The symmetric division index (SDD) was effective in forecasting polarizability and molar refractivity, while the second modified Zagreb index ( m M 2 ) emerged as the best predictor for molar volume in linear, quadratic, and cubic regression models. Furthermore, the forgotten index (F) was identified as the top estimator for boiling point, flashpoint, enthalpy, and polar surface area in both quadratic and cubic regression models. Lastly, the SDD index, with a correlation coefficient of R = 1, is proposed as the most accurate estimator for the characteristics of polar surface area in quadratic, and cubic regression equations. Calculated feature values show a strong correlation with the actual values, indicating the indices' reliable predictive capabilities. [ABSTRACT FROM AUTHOR]

Underground water were abstracted from HDWs to determine their suitability for drinking. Physical, chemical and bacteriological parameters were carried out following standard guidelines. Total coliform count was done using the membrane filtration method. Heavy metal was determined using an Atomic Absorption Spectrophotometer (AAS BULK SCIENTIFIC MODEL 210 VGP). Samples were subjected to statistical and multivariate analysis. Results of physicochemical parameters show that they were all within the WHO standard for drinking. Cation concentrations follow the order: Na+ > Ca2+ > Mg2+ > K+, while anions are: HCO3− > SO42-> Cl−> NO3− > PO42-. As, Cd and Pb were not detected in the sampled water, but other heavy metals Cr, Cu, Fe, Mn and Zn were detected. They were, however, within the WHO's recommended range. Based on E. coli analysed, all of the water samples were free from faecal contamination since none was discovered in the water samples. Based on the water quality index, only sample G hand-dug well is of poor quality (though it could be treated) for human consumption; all other samples are good for human consumption. Deductions from Pipers' and the Durov diagram, as well as principal component analysis, revealed that there was little geological and human activity within the hand-dug wells. Based on the physicochemical, microbiological, heavy metal and water quality indexes, this study indicates that all of the water samples examined are free of pollution, but that continual monitoring of the hand-dug wells should be prioritised. [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]

The bacteriological and physicochemical properties of 3 samples of borehole water collected from the Federal University of Technology hostels at Ihiagwa in Imo state were determined and contrasted with the WHO permissible limit. The study results indicated the presence of TCC and TTCC at 37 °C and 45 ℃ respectively. The values of TCC and TTCC in all the samples exceeded the WHO limit (0.00E+00± 0.00E+00). However, the value of TFCC in all the samples met the WHO standard. The means separation achieved using Turkey HSD showed that the means of TCC and TTCC of sample C were significantly different from those of samples A and B statistically at 5%. The physicochemical parameters showed that the samples were slightly acidic. They fell outside the acceptable pH limits by WHO and NIS (6.5 - 8.5). The study also showed that turbidity and total suspended solids (TSS) were not detected in any of the samples analyzed. Total dissolved solids were generally low across all the samples and fell within the WHO-approved standard limits of 500 mg/l. This shows that the borehole water in the area was quite fresh in the locations. The electrical conductivity (EC) for all samples fell within the permissible limit of 500 μS/cm set by WHO. From the analysis, it was observed that the electrical conductivity of the samples increased with increasing total dissolved solids. The study concluded that borehole water sources in the study area were polluted and unsafe for human consumption. The study recommended that water quality analysis should be carried out on all the boreholes in the hostels regularly. This will ensure that incidences of contamination are noticed earlier for remedial action to be taken, to minimize acute problems of water-related diseases, which are endemic to human health. [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.

This research work characterized and screened local rice varieties in order to select the most suitable variety for production of ready-to-eat breakfast meals through extrusion cooking. Eight improved FARO 61-67 paddy rice varieties were milled, characterised and screened for extrusion properties. The milling characteristics, axial dimensional, physical, physicochemical, functional and cooking properties of the varieties were studied. The yield for brown rice ranged from 78.16-79.91% while head brown rice yield ranged from 23.82-75.61%. The bran yield after milling for 60 s ranged from 1.98-7.22%, while degree of milling ranged from 2.52-9.04. Length, width, and thickness for all varieties ranged from 6.21- 6.91 mm, 2.02-2.46 mm, and 1.55-1.82 mm, respectively. Length-breadth ratio, aspect ratio and kernel volume of milled rice ranged between 2.59-3.33, 0.30-0.39 and 10.72-15.97 mm3, respectively. The thousand kernel weight has range of 16.55-20.66 g, while bulk density ranged from 0.567-0.652 kgm3. Gelatinization temperature has three categories of high alkaline digestion value 6-7 (55-69 ℃), intermediate 4-5 (70-74 ℃) and low 2-3 (75-79 ℃). Cooking time was from 12.67-30.67 min while the gel consistency ranged from 33.22-37.99 mm. Total starch and amylose concentration ranged from 66.83-82.43%, and 22.21-25.96, respectively. Water absorption capacity ranged from 5.61-6.71, and length-wise expansion ratio, breadth-wise expansion ratio, and cooked length-breadth ratio ranged from 1.23-1.47, 1.38-1.50 and 2.43-2.66. Results of physical, physicochemical l, functional, cooking, and expansion characteristics of milled rice show FARO 64 variety has optimum extrusion properties. It is therefore considered the most suitable for use in rice extrusion process. [ABSTRACT FROM AUTHOR]

In this study, the physicochemical properties of green graphene oxide (SGO) derived from Vitex doniana seed as a biomass graphite precursor (CVDM) were evaluated. The SGO and CVDM were characterized for textural properties, surface chemistry, thermal decomposition and methylene blue adsorption. SGO exhibits higher oxygen (28.8 wt%) and sulfur (3.3 wt%) contents than CVDM. The presence of hydroxyl and carboxyl groups implies the high degree of oxidation in SGO. The specific area of SGO increased from 264 m2/g (CVDM) to 314 m2/g. The maximum methylene blue capacities (Qmax) of SGO and CVDM are 177 and 175 mg/g, respectively. The dye adsorption could be described as monolayer coverage onto heterogenous adsorbent surface. SGO shows a high yield of 80% and could be a credible adsorbent for charged pollutants removal from wastewater. [ABSTRACT FROM AUTHOR]

A fundamental problem in the field of protein evolutionary biology is determining the degree and nature of evolutionary relatedness among homologous proteins that have diverged to a point where they share less than 30% amino acid identity yet retain similar structures and/or functions. Such proteins are said to lie within the "Twilight Zone" of amino acid identity. Many researchers have leveraged experimentally determined structures in the quest to classify proteins in the Twilight Zone. Such endeavors can be highly time consuming and prohibitively expensive for large‐scale analyses. Motivated by this problem, here we use molecular weight–hydrophobicity physicochemical dynamic time warping (MWHP DTW) to quantify similarity of simulated and real‐world homologous protein domains. MWHP DTW is a physicochemical method requiring only the amino acid sequence to quantify similarity of related proteins and is particularly useful in determining similarity within the Twilight Zone due to its resilience to primary sequence substitution saturation. This is a step forward in determination of the relatedness among Twilight Zone proteins and most notably allows for the discrimination of random similarity and true homology in the 0%–20% identity range. This method was previously presented expeditiously just after the outbreak of COVID‐19 because it was able to functionally cluster ACE2‐binding betacoronavirus receptor binding domains (RBDs), a task that has been elusive using standard techniques. Here we show that one reason that MWHP DTW is an effective technique for comparisons within the Twilight Zone is because it can uncover hidden homology by exploiting physicochemical conservation, a problem that protein sequence alignment algorithms are inherently incapable of addressing within the Twilight Zone. Further, we present an extended definition of the Twilight Zone that incorporates the dynamic relationship between structural, physicochemical, and sequence‐based metrics. [ABSTRACT FROM AUTHOR]

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.