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This research aimed to explore natural, cost-effective alternatives to conventional antibiotics, focusing on Citrus sinensis peel and Moringa oleifera leaf extracts. The objectives were to extract, characterize, and evaluate the antimicrobial potential of these extracts against common poultry pathogens. The proximate analysis of M. oleifera leaf powder revealed 22% protein, 10% fat, 10% ash, and 10% fiber. Phytochemical screening of both aqueous and ethanol extracts of M. oleifera and orange peel indicated the presence of alkaloids, flavonoids, saponins, tannins, and total phenolics. These extracts exhibited significant antimicrobial activity against bacterial strains like E. coli, S. gallinarum, P. aeruginosa, B. cereus, Campylobacter, S. aureus and M. gallisepticum. In a study involving 30 broilers, those treated with M. oleifera extract showed superior antibacterial effects compared to other treatment groups. These findings suggest that M. oleifera leaf extract could serve as an effective, affordable alternative to antibiotics in broiler diets, potentially improving disease management in the poultry industry. [ABSTRACT FROM AUTHOR]

Introduction: Carrot (Daucus carota) is a nutrient-dense root vegetable, and carrot pomace is a by-product of the juice extraction procedure, which is recognized a source of phytochemicals and functional components. Almonds (Prunus dulcis) are packed with a decent amount of nutrients and bioactives. Methods: This study investigates the utilization of carrot pomace powder (CPP) and almond powder (AP) as partial substitutes for straight grade white flour (SGWF) in cakes to enhance their nutritional value and sensory appeal, while reducing waste from carrot processing. The aim is to assess the effects of incorporating CPP (at 5%, 10%, and 15%) and AP (at 5%) on the chemical composition and properties of cakes. Results and discussion: Comparative analysis reveals that AP is rich in fat (13.8 ± 0.6%) and protein (31 ± 0.6%), while CPP excels in ash (5.0 ± 0.5%) and fiber (43.3 ± 3.3%) content. Furthermore, SGWF exhibits the highest moisture content. Water holding capacities for CPP and AP are 5.2 ± 0.2% and 5.0±0.1%, respectively, and oil holding capacities are 1.3 ± 0.1% and 1.8 ± 0.2%, respectively. Additionally, CPP contains higher levels of sodium, potassium, and calcium, while AP contains higher levels of magnesium, iron, and zinc compared to SGWF. The addition of CPP and AP increases the ash, fat, fiber, and protein contents of the cakes. Notably, cakes containing 80% SGWF, 15% CPP, and 5% AP show significantly higher total phenolic content (TPC) (125.5 ± 3.8 mg GAE/100 g), total flavonoid content (TFC) (58.4 ± 1.4 mg QE/100 g), and DPPH activity (17.6 ± 2.7%) compared to control cakes. Furthermore, a significant increment in mineral content is observed in cakes with high levels of CPP and AP. Sensory evaluations reveal high acceptance of cakes containing 15% CPP and 5% AP. In conclusion, this study suggests that the incorporation of CPP and AP into cakes can improve their nutritional profile, antioxidant activity, and sensory characteristics, offering a sustainable approach to bakery product development. [ABSTRACT FROM AUTHOR]

Introduction: Melons are highly sought after worldwide due to their exquisite and delectable taste. However, the peels of these fruits, which are rich in phytochemicals and sustainable components for innovative culinary formulations, are often discarded as waste. Methods: This study explored the phytochemistry and valorization of three melon fruit, i.e., canary melon (Cucumis melo , var. Fonzy), watermelon (Citrullus lanatus , var. Augusta), and muskmelon (Cucumis melo , var. Cantaloupe), peels in food applications by incorporating into wheat flour biscuits. Peels of fruits were separated, dried and powders were extracted with 70% ethanol. Results and discussion: Comparing the muskmelon fruit peel to the peels of the other two fruits, the muskmelon fruit peel had the significantly (p < 0.05) high ash (8.36%), fiber (12.06%), fat (1.21%), protein (5.02%), mineral contents (Mg 233, Ca 364, K 1605, Fe 49.72, and Zn 2.39 mg/100 g), total phenolic content (167.49 mg GAE/100 g), total flavonoid content (79.16 mg QE/100 g) and total antioxidant activity (56.92 mg Trolox equivalent/100 g). Results of the antimicrobial experiments of three melon peels showed that extracts from all peels showed enough antimicrobial activities, nearly comparable to the reference drugs (ampicillin and nystatin), which still showed the highest inhibition zones. Among three extracts, highest zone of inhibition against three bacterial species, i.e., Bacillus cereus (12.03 mm), Escherichia coli (10.02 mm), and Streptococcus aureus (18.08 mm), and fungal species, i.e., Candida albicans (8.09 mm), Aspergillus niger (7.06 mm), and Mucor meihi (7.02 mm) was exhibited by muskmelon peel extract. Moisture, ash, fat, fiber, minerals, phenolics, flavonoids, and antioxidant activities of biscuits were increased as a result of incorporating peel flours. Correlation showed TPC and TAA were highly correlated in watermelon (10%; 1). Using principal component analysis, adding 5% canary watermelon peel powder to biscuits improved their healthful and active elements while maintaining sensory features. Baking with 10% muskmelon or watermelon peel powder boosted nutrition and antioxidant activity. After the control, biscuits fortified with 5% melon peel powder exhibited significantly (p < 0.05) high sensory scores. These findings highlight the value of melon peels as sustainable ingredients, promoting waste reduction and enhancing the dietary and functional benefits of food products. [ABSTRACT FROM AUTHOR]

Agriculture plays an important part in the overall growth and development of a nation. Concerns about agriculture continue to be a recalcitrant obstacle in the path of upward movement. Although agricultural yields are increased, however, low‐ and middle‐income countries still have difficulty in producing all of the required foods with the current state of agricultural technology. Smart agriculture is becoming increasingly important to the farmers as a means of ensuring optimal field growth and higher crop yield. This systematic study analysed and briefly explained the effects of using smart agriculture techniques (SATs) from a variety of countries, including China, the United States of America, Australia, India, the Philippine Islands, South Africa, Pakistan and Iran, among others. Increased climatic change resulting in abiotic stress and other harmful effects on plants have resulted in decreased productivity under traditional agricultural practices. Stats from the literature have shown that the launching of SATs has resulted in a significant increase in cotton–wheat and rice–wheat crop yields, resultantly increased incomes of the farmers. Application of SATs, including satellite remote sensing, drones, machine learning and image processing, monitoring, wireless sensor networks, IoT–based robotics, precision agriculture and agroforestry could be extremely useful in developing intelligent agricultural systems in underdeveloped and developing countries, with improved plant growth, high crop yield and ensuring food security. These technologies could help farmers by storing additional water, spraying pesticides with drones, practicing precision agriculture and employing sensors for assessing different environmental parameters. By making efficient use of these technologies, countries could be able to increase the yield of their crops, which, in turn, will contribute to the reduction of poverty and the elimination of food insecurity. [ABSTRACT FROM AUTHOR]

The coriander plant (Coriandrum sativum L.) is well known for its antibacterial and antioxidant properties since it contains a considerable number of bioactive compounds. This property encourages the use of coriander in food because it has many health benefits and preserves food longer. The current study's objective was to demonstrate the extraction of coriander's three fractions (leaves, flowers, and seeds) using microwave drying and ultrasonic assistance, in order to identify its distinct functional components. After microwave drying, the highest amounts of ash, fat, fiber, and protein with values 6.39 ± 0.04 , 10.10 ± 0.05 , 10.14 ± 0.06 , and 13.10 ± 0.03 % , respectively, were observed in coriander seeds. Among macro- and microminerals analyzed, contents of Ca and Mg were found highest in coriander leaves, with values 689 ± 0.14 and 412 ± 0.04 mg/100 g, respectively, whereas Fe, Zn, and Mn were found highest in seeds with values 15.46 ± 0.02 , 3.92 ± 0.02 , and 1.29 ± 0.02 mg/100 g. Ultrasonic-assisted ethanolic extracts of microwave-dried coriander leaves presented significantly high (p < 0.05) total phenolic contents (253.45 ± 0.12 mg gallic acid equivalent/100 g), total flavonoid contents (98.15 ± 0.09 mg quercetin equivalent/100 g), and total antioxidant activity (47.32 ± 0.04 mg trolox/100 g), followed by seeds, while flowers presented lowest values. Significantly high (p < 0.05) antimicrobial activities were exhibited from extracts of coriander seeds, followed by leaves. It was concluded that leaves, flowers, and seeds of coriander all were rich source of nutritional components and bioactives, and microwave drying and ultrasonic-assisted extraction were proved useful techniques for maximum retention of these contents in powders and ethanolic extracts, respectively. [ABSTRACT FROM AUTHOR]

Objective: To compare the fistulectomy with mucosal advancement flap in treatment of perianal fistula in terms of mean hospital stay, frequency of anal incontinence and wound healing time. Study Design: Randomized Control Trial. Setting: Surgical OPD, DHQ and Allied Hospital, Faisalabad. Period: 1st March 2019 to 28 February 2020. Methods: Conducted on 120 (60 in each group) patients with fistula in ano presenting. Sampling technique was Non probability consecutive sampling. All the Patient age ranges from 20-55 years of either gender having perianal fistula which are low lying fistulas and with single external opening are included in study. Patients having perianal abscess, pilonidal sinus, Inflammatory bowel disease (Crohn's disease, Ulcerative colitis) or with history of tuberculosis, HIV disease, Complex high lying fistulas with multiple external openings are excluded. Results: In our study, group A underwent fistulectomy while on group B we perform mucosal advancement flap. About 56.67%(n=34) in Group A and 50%(n=30) in Group B were between 20-40 years of age while 43.33%(n=26) in Group A and 50%(n=30) in Group B were between 41-55 years of age, mean+SD was calculated as 38.78+9.07 years and 40.12+8.89 years respectively. According to gender division 86.67%(n=52) in Group A and 78.33%(n=47) in Group B were male while 13.33%(n=8) in Group A and 21.67%(n=13) in Group B were females, mean hospital stay was calculated as 93.93+4.56 hours in Group A and 107.95+4.66 hours in Group B, p value was calculated as 0.0001 showing a significant difference between the two groups. Comparison of anal incontinence in both groups was done showing that 13.33% (n=8) in Group A and 23.33%(n=14) in Group B had anal incontinence, p value was calculated as 0.15. At one month postoperative follow-up only 4 patient (6.7%) in group A showed complete wound healing while in group B 28 patients out of 60(46.6%)showed complete wound healing, P value was calculated as 0.00167 showing a significant difference while there is no significant difference in incidence of early post-operative complications. Conclusion: We concluded that hospital stay was significantly decreased in cases with fistulectomy when compared with MAF while there was no significant difference regarding anal incontinence in both groups. [ABSTRACT FROM AUTHOR]

This study investigated the effects of Aloe vera gel (AVG) based on edible coating solutions on tomatoes to maintain the postharvest quality during storage at 10°C for 30 days. The AVG coating solutions were prepared with different percentages of extracted gel ranging from 0 to 80% with addition to calcium chloride (2%), ascorbic acid (4%), carboxymethyl cellulose (3%), glycerol (2%), and oleic acid (3 mL). Results showed that coating solutions containing 60 to 80% AVG had better results than coating solutions containing 0 to 40% gel. Contents of ascorbic acid, sugar, flavonoids, carotenoids, lycopene, and pectin remained higher, and total microbial count remained lesser in fruits treated with a higher concentration of AVG over the storage time. Tomatoes coated with 60% and 80% Aloe vera gel also showed maximum antioxidant efficiency, absence of E. coli, and no signs of fungal (Botrytis cinerea) growth on tomatoes. In conclusion, applying 60–80% AVG edible coatings might be suggested to maintain the postharvest quality of tomato fruit. [ABSTRACT FROM AUTHOR]

To address the major issue of postharvest losses (20-50%) of a productive crop like tomatoes, a novel aloevera gel based edible coating was developed as postharvest treatment. The objectives of this study were to develop and optimize aloevera gel based edible coating and to study the effect of storage on physicochemical parameters related to tomato quality and safety. For this purpose, an edible coating from aloevera gel was developed, analyzed and applied to tomatoes. There were five treatments (A0, A20, A40, A60, A80) varying in aloevera gel concentration from 0 to 80%. Samples having different percentages of aloevera gel were analyzed for their, physiochemical, textural and microstructural parameters during storage period of 30 days at refrigerated conditions with an interval of 10 days. Control treatment (A0) showed rapid deterioration with an estimated shelf life of 14 days as compared to A80 treatment with extended shelf life of 35 days. Percent weight loss, Size modification, decay percentage, color changes and decrease in firmness was higher for A0 (control) 20, 13, 92, 31.69 and 37%, respectively, whilst the minimum in A80 (Tomatoes coated with 80% aloevera gel) as 4, 0.4, 7.69, 19.73 and 11.46%, accordingly. A significant decrease in acidity value of control tomatoes was observed from 4.56±0.32 to 4.28±0.03 as compared to A80. Microstructural analysis showed that coating tomatoes with coating solution having 40% aloevera gel gave uniformity and continuity on the surface of tomatoes It was concluded that aloevera gel could be an excellent edible coating material and should be used commercially as a technologically viable postharvest preservation technique for fresh produces. [ABSTRACT FROM AUTHOR]

• Innovative and advanced postharvest preservation techniques like edible coatings should be adopted. • Advanced edible coatings adopted by agriculture sector can improve intercontinental distribution and demand for fresh produce. • A shift from chemical coatings to bio preservative, renewable, natural and biodegradable edible coatings. • Effect of suitable concentrations of edible coating materials on shelf life & quality of fresh/fresh cut produce. • Edible coating materials are carrier for functional ingredients to serve multiple quality and safety-related purposes. • Nanoparticle-enhanced edible coatings can enhance sensory and physical properties of fresh/fresh cut produce. With the increasing population of the world food demand is also increasing but unfortunately, many countries in the world are lacking suitable and economical postharvest preservation techniques to minimize increasing postharvest losses. To ensure food security advanced production technologies, distribution systems and minimum losses should be ensured to give accessibility of food to all population groups. Innovative preservation techniques should be adopted by the agriculture sector to meet intercontinental distribution and demand for fresh produce. The application of the edible coating is a novel technique in postharvest preservation due to its simple application, ecofriendly nature, and effectiveness. Edible coatings can also improve the quality and safety aspects of fresh produce and thus extends shelf life. This review aimed to update information about recent advances in edible coating formulation and application mainly on fresh-cut /minimally processed fruits and vegetables. This information will be helpful for processors to select the best coating material and its effective concentration for different fresh and minimal processed vegetables. [ABSTRACT FROM AUTHOR]

Hemodialysis is a process in which the blood is resected using a dialysis apparatus and a specific strainer known as dialyzer. Poor nutritional status is common among hemodialysis patients, but only a few studies are found on how hemodialysis is affected by other factors in the local environment. The aim of this study was to find out hemodialysis patients’ nutritional status and the factors that influence it. A total of 100 hemodialysis individuals (50 patients and 50 volunteers) was enrolled in this study. Anthropometry and biochemical assays, as well as nutrition assessments, were used as additional evaluation methods. According to multiple linear regression analysis, malnutrition is linked to older age, poor and lean body mass, and higher body mass index. Factors, such as interdialytic weight gain, insufficient calorie and protein consumption, and existence of morbidities, are considered along with inflammation. This study was performed at various hospitals of Sargodha district in Pakistan. Various variables of hemodialysis patients’ poor nutritional status are changeable, and these must be considered when developing and implementing effective intervention programs for this vulnerable group. Nutritional health status of hemodialysis patients was evaluated using Food Frequency Questionnaire (FFQ), concerning multiple factors, such as demographics, anthropometrics, body composition, vital signs, clinical manifestations, dietary intake, edema on the feet, triceps skin fold thickness, mild arm circumference, hand grip strength, and micronutrients. FFQs showed the overall effect of hemodialysis. Further statistical calculations and studies were conducted using SPSS, Minitab 8.1 for descriptive analysis tests for demographic features, and analysis of variance ANOVA. [ABSTRACT FROM AUTHOR]