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Obtaining snacks from the drying of surplus vegetables is an alternative to reduce waste. A combination of pulsed electric field (PEF) pretreatments and ultrasonic-assisted (US) drying could significantly enhance the process, as this is the aim of this study. PEF pretreatments of yellow turnip significantly affected the cell disintegration index (CDI) and the water holding capacity (WHC): the more intense the PEF treatment, the greater the CDI and the lower the WHC. Both parameters, CDI and WHC, showed a high degree of correlation which indicated that WHC can be an alternative index to CDI to assess PEF effects on food matrices. Regarding yellow turnip drying (40 °C), PEF pretreatments (CDI 0.25 and 0.75) and US application (20.5 kW/m3) significantly accelerated the operation, but it was the combination of both technologies that provided the shortest process (CDI 0.75). PEF could generate changes in the food matrix which enhance the US effects on mass transfer. [ABSTRACT FROM AUTHOR]

The study investigated production, characterisation, and biological properties of exopolysaccharide (EPS) from a thermophilic bacterium, Bacillus licheniformis using sucrose as a main carbon source at a temperature of 75 °C, resulting in a yield of 2.87 g/L. The surface topology of EPS was determined using FESEM indicating its porous nature. Subsequently, FTIR was employed to examine EPS and identified the presence of carboxyl and hydroxyl groups, which are believed to be associated with water-holding capacity (WHC). Comparing the FTIR spectrum of various exopolysaccharides, it was inferred that the exopolysaccharide derived from Ramkund closely resembles dextran. EDX and ICP-MS analysis revealed the presence of Sulphur and Selenium which might be involved in the anticancer properties of EPS. This is the first report on bacterial EPS from a hot spring (Ram kund) with antioxidant property, WHC, and high solubility. These properties offer beneficial resources for exploration in the pharmaceutical and agriculture industries. [ABSTRACT FROM AUTHOR]

The high sodium content in meat products poses health risks to consumers and does not align with modern green and healthy living standards. Current strategies for directly reducing the sodium content in meat products are limited by their negative impact on the sensory or quality attributes of the products. In recent years, there has been great interest in applying ultrasound technology to reduce sodium content. This paper discusses the advantages and disadvantages of current mainstream strategies for reducing the sodium content in meat products, as well as the potential mechanisms by which ultrasound-assisted marination improves the quality of low-salt meat products. The main findings indicate that ultrasound, through its cavitation and mechanical effects, facilitates the transition of proteins from stable insoluble aggregates to stable soluble complexes, exposing more hydrophilic groups and, thus, enhancing protein solubility. At the same time, ultrasound promotes a greater number of proteins to participate in the formation of interfacial layers, thereby increasing emulsifying activity. Furthermore, ultrasound treatment promotes the interaction between proteins and water, leading to partial unfolding of protein chains, which allows polar residues to more readily capture water in the gel, thereby improving the water-holding capacity of the gel. These effects will contribute to the formation of high-quality low-salt meat products. However, variations in the frequency, intensity, and duration of ultrasound treatment can lead to differing effects on the quality improvement of low-salt meat products. [ABSTRACT FROM AUTHOR]

The Thermo physical behaviour of soil is the fundamental behaviour and plays significant position in its "utilization" as "electrical and heat insulation". However, numerous "researchers have studied" thermo-physical properties of soil. Still, the study on the relationship between soil's properties and its cooling effect through evaporation has not been investigated in detail. In this analysis, soil samples and earthen pots were collected from four states of India: Haryana, Delhi, Rajasthan, and Uttar Pradesh. The performance parameters used to evaluate the cooling effect of the soil, and earthen pot samples are "water-holding capacity", porosity, "thermal-conductivity", texture, and particle and bulk density. The application of "high temperature" fluctuate the "internal microstructure" of clay/soil and subsequently disturbs its "physical and thermal properties". The sand/clay is converted into an earthen pot by applying high temperatures in kilns. The pot samples collected are heated in kilns to bring them to the final form for the study. We are studying the properties after that treatment. In this paper, the impact of "firing temperature" (maximum 900°C) on the "thermo-physical properties" of earthen pots made up of soil of a similar kind as the soil samples collected and the impact of thermo-physical properties on the cooling of the earthen pots has been examined via experiments. The results specify that the "thermal conductivity" of soil/clay samples is less compared to earthen pot. The "porosity and water-holding capacity" of the soil are greater than earthen pots because pore space or pore volume has decreased due to the heating effect. From the experimental analysis, it was found that the soil of the Sohna location in Haryana state has a high water cooling capacity due to its high water-holding (49.28%) capacity and porosity (48.75%). The pot made out of clay, having higher porosity, and water-holding capacity, gives the maximum cooling temperature. [ABSTRACT FROM AUTHOR]

Katjang goat meat has the potential to be used for emulsified meat product production but the suitable starch type to be applied as the Aller is unknown. The present study was undertaken to evaluate the effect of various starches on the quality characteristic of Katjang goat meat emulsion. Katjang goat meat emulsion was prepared by incorporating various starches viz., tapioca starch (TS), sago starch (SS), and wheat starch (WS), as Aller by replacing lean meat. The developed emulsion samples were evaluated for physiochemical, proximate, colour, texture, and gel strength. The addition of TS into meat emulsion results in the most stable emulsion as exhibited by the lowest total expressible fluid (%TEF), expressible fat (%EFAT), and cooking loss. There was no significant (p>0.05) difference for the pH, water holding capacity (WHC), texture profile analysis (TPA), and colour values of all the samples. The incorporation of SS in the formulation decreased (p<0.05) the shear force and work of shearing. In conclusion, the incorporation of TS was found optimum to formulate goat meat emulsion with better quality characteristics. [ABSTRACT FROM AUTHOR]

Background: Blackgrm is one of the most important pulse crops majorly cultivated in rainfed conditions of India. Soil moisture deficit, low and erratic rainfall, use of poor quality seeds, poor crop stand and improper crop management resulting in lower productivity in rainfed ecosystem. Reduced crop stand alone leads to 30% deficit in production. Availability of technology to overcome drought stress is one of the way to expand blackgram cultivation in dry tracks. Hydrophilic polymers may have great potential in restoration and reclamation, when used the polymers correctly and an ideal situations will have atleast 95% of their stores water available for plant absorption. There are N number of inorganic polymers available in the market, that can be applied in the form of soil application. Studies on Hydrophilic bio polymer seed coating to mitigate water stress is very megar or nil. Hence, the present study was formulated in blackgram as hydrophilic bio polymer seed coating on seed germination and field emergence. Methods: Seed coating experiment consists of seven hydrophilic biopolymers (Ethyl cellulose, Methyl cellulose, Carboxyl methyl cellulose, Agar, Gum Arabic, Xanthangum and Carrageenan); two coating methods (dry and dry powder concoction). The germination test conducted in sand media with 60% Water Holding Capacity of sand and PEG induced water stress and evaluated for seed quality parameters against uncoated seeds. Field experiments conducted with water stress periods of 10 days, 20 days and 25 days after life irrigation and observed for biometric and yield parameters. Result: Results revealed that blackgram seeds coated with bio polymerconcoctionof xanthan gum : carrageenan : Agar agar (4:1:1) @ 20 g/kg performed better in terms ofall seed quality parameters and withstand water stress upto 20 days after life irrigation with the yield increase of 53% over stressed control (Skipping irrigation for 20 days after life irrigation) and can be recommended as a pre sowing treatment for drought mitigation in blackgram. [ABSTRACT FROM AUTHOR]

Chickpea flour, known for its protein richness, takes centre stage in this research, where innovation meets nutrition. Our findings illuminate a remarkable enhancement in protein content, with hydrodynamic cavitation treatment leading to a substantial increase. Notably, the 60-minute treatment (S2) and 90-minute treatment (S3) samples display an initial viscosity alteration compared to the control (S1), hinting at exciting possibilities for culinary applications. Furthermore, we delve into protein and starch digestibility, unveiling intriguing results. Protein digestibility reveals that S2 and S3 exhibit modified amino acid content, suggesting an impact on protein metabolism. Simultaneously, starch digestibility analysis indicates that S2 showcases improved digestibility, while S3 presents a unique perspective by displaying reduced starch digestibility. Our exploration extends to the glycaemic index, with S2 exhibiting a heightened index in comparison to both S1 and S3. [ABSTRACT FROM AUTHOR]

Abstract Understanding the genetic factors related to meat drip loss is of great importance for animal breeding and production. In this study, we employed a combination of genome‐wide association study (GWAS) mapping and RNA sequencing (RNA‐seq) data to effectively identify potentially functional single nucleotide polymorphisms (SNPs) as well as candidate genes associated with drip loss (DL) in Beijing Black pigs. Initially, we conducted a single‐ and multi‐trait GWAS on drip loss traits in 441 Beijing Black pigs at 24 (DL24) and 48 (DL48) hours postmortem using the Illumina pig 50K SNP chip. Five SNPs with annotations for four genes (FGGY, LHFPL6, OSBPL1A, and NMNAT3) were consistently identified in single or multiple trait GWAS results, indicating their potential pleiotropic effects on drip loss. Next, a comprehensive comparative transcriptomic analysis was performed on samples of Beijing Black pigs exhibiting extremely high and low drip loss, resulting in the identification of 21 differentially expressed genes (DGEs) as potential candidates. Additionally, protein–protein interaction (PPI) network analysis revealed reciprocal regulatory relationships between FOXO1, OSBPL1A, DOCK1 (identified from GWAS) and the candidate DGEs obtained from RNA‐seq data. Therefore, we propose that these genes may impact drip loss traits through gene interactions. In conclusion, our integrative analysis screened candidate genes that may affect the drip loss traits in Beijing Black pigs, which provides crucial insights into the molecular mechanisms of drip loss and serves as a theoretical reference for improving meat quality in Beijing Black pigs.

Oats are among the most valued cereal commodities in the food market and are considered an exceptional grain. This study aimed focuses on assessing the impact of starter cultures, including lactic acid bacteria (i.e. Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus), Bifidobacterium animalis subsp. lactis Bb-12, and Propionibacterium freudenreichii subsp. shermanii PS-4, on selected quality parameters of yogurt-type fermented oat drinks. These drinks were produced by aqueous extraction of commercial oat flakes in drinking water. Acidification curves were determined during fermentation, and the oat drinks were subsequently stored at 6°C for 35 days. Throughout the study, acidity (measured by pH values), populations of lactic acid bacteria, bifidobacteria, and propionibacteria, as well as texture attributes (hardness and adhesiveness), water-holding capacity, and selected carbohydrate content were examined at the end of fermentation and every 7 days during storage. Results indicated that the addition of bifidobacteria and/or propionic acid bacteria in oat drink cultures expedited and improved the acidification process, resulting in a drink with a lower pH. Furthermore, the incorporation of propionic acid bacteria enhanced the water-holding capacity of the drink. Although the fermentation process had no significant impact on the texture of the oat drinks, the introduction of bifidobacteria reduced the adhesiveness of the final product. Carbohydrate content in the oat drinks diminished during fermentation, with sucrose experiencing the most substantial reduction. In conclusion, the study suggests that supplementing oat drink cultures with bifidobacteria and/or propionic acid bacteria proves to be an effective strategy for enhancing both the quality and shelf life of the final product.

Oats are among the most valued cereal commodities in the food market and are considered an exceptional grain. This study aimed focuses on assessing the impact of starter cultures, including lactic acid bacteria (i.e. Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus), Bifidobacterium animalis subsp. lactis Bb-12, and Propionibacterium freudenreichii subsp. shermanii PS-4, on selected quality parameters of yogurt-type fermented oat drinks. These drinks were produced by aqueous extraction of commercial oat flakes in drinking water. Acidification curves were determined during fermentation, and the oat drinks were subsequently stored at 6°C for 35 days. Throughout the study, acidity (measured by pH values), populations of lactic acid bacteria, bifidobacteria, and propionibacteria, as well as texture attributes (hardness and adhesiveness), water-holding capacity, and selected carbohydrate content were examined at the end of fermentation and every 7 days during storage. Results indicated that the addition of bifidobacteria and/or propionic acid bacteria in oat drink cultures expedited and improved the acidification process, resulting in a drink with a lower pH. Furthermore, the incorporation of propionic acid bacteria enhanced the water-holding capacity of the drink. Although the fermentation process had no significant impact on the texture of the oat drinks, the introduction of bifidobacteria reduced the adhesiveness of the final product. Carbohydrate content in the oat drinks diminished during fermentation, with sucrose experiencing the most substantial reduction. In conclusion, the study suggests that supplementing oat drink cultures with bifidobacteria and/or propionic acid bacteria proves to be an effective strategy for enhancing both the quality and shelf life of the final product. [ABSTRACT FROM AUTHOR]

Excessive nitrogen application can lead to environmental pollution, thus improving soil properties, along with raising nitrogen fertilizer efficiency is necessary for sustainability in Egypt. Therefore, afield experiments were conducted to assess the impact of varying doses of nitrogen recommended (NR) at 100% and 75% as the main factor, different rates of soil zeolite addition (0.0, 2.5, and 5.0 tons fed-1 ) as sub-main factors, and spraying titanium at different rates (0.0, 3.0, and 6.0 mg L-1) as sub-sub-main factors on soil properties and growth performance of crisphead lettuce during the 2022 and 2023 seasons. Soil available nutrients, including nitrogen, phosphorus and potassium, along with other soil properties such as water holding capacity (WHC), electrical conductivity (EC), and cation exchange capacity (CEC), were determined. Additionally, plant performance and quality traits such as fresh and dry weights, relative water content, nitrogen and potassium levels, chlorophyll and carotene contents, head weight and diameter, total dissolved solids, dry matter, and vitamin C were assessed. Results revealed that the highest levels of available nitrogen, phosphorus, and potassium post-harvest were observed with the highest zeolite rate (5.0 tons fed-1), while the lowest levels were noted in the control treatment. Soil WHC, EC and CEC increased with higher zeolite application rates, with the highest values recorded in soil treated with 5.0 tons of zeolite fed-1, followed by 2.5 tons and the control treatment. Plant traits, including growth, leaf chemical constituents, photosynthetic pigments, head characteristics, and quality, gradually improved as the zeolite application rate increased from 0.0 to 2.5 and then 5.0 tons fed-1. Similarly, all aforementioned plant traits exhibited gradual enhancement as the titanium application rate increased from 0.0 to 3.0 and then 6.0 mg L-1. Overall, the most favorable results were achieved with plants treated with 100% of NR, zeolite at a rate of 5.0 tons fed-1, and simultaneously sprayed with 6.0 mg Ti L-1. Notably, plants treated with 75% of NR, zeolite at a rate of 5.0 tons fed-1, and simultaneously sprayed with 6.0 mg Ti L-1 demonstrated superior results compared to those treated with 100% of NR without zeolite and titanium. [ABSTRACT FROM AUTHOR]

Arbuscular mycorrhizal fungi (AMF) typically provide a wide range of nutritional benefits to their host plants, and their role in plant water uptake, although still controversial, is often cited as one of the hallmarks of this symbiosis. Less attention has been dedicated to other effects relating to water dynamics that the presence of AMF in soils may have. Evidence that AMF can affect soil hydraulic properties is only beginning to emerge. In one of our recent experiments with dwarf tomato plants, we serendipitously found that the arbuscular mycorrhizal fungus (Rhizophagus irregularis 'PH5') can slightly but significantly reduce water holding capacity (WHC) of the substrate (a sand–zeolite–soil mixture). This was further investigated in a subsequent experiment, but there we found exactly the opposite effect as mycorrhizal substrate retained more water than did the non-mycorrhizal substrate. Because the same substrate was used and other conditions were mostly comparable in the two experiments, we explain the contrasting results by different substrate compaction, most likely caused by different pot shapes. It seems that in compacted substrates, AMF may have no effect upon or even decrease the substrates' WHC. On the other hand, the AMF hyphae interweaving the pores of less compacted substrates may increase the capillary movement of water throughout such substrates and cause slightly more water to remain in the pores after the free water has drained. We believe that this phenomenon is worthy of mycorrhizologists' attention and merits further investigation as to the role of AMF in soil hydraulic properties. [ABSTRACT FROM AUTHOR]

Chicken nuggets prepared by incorporating three different levels of brown rice flour along with other non-meat ingredients. The formulations prepared were -- Control (0% brown rice flour), T1 (2% brown rice flour), T2 (4% Brown rice flour), T3 (6% Brown rice flour). Among different treatments, brown rice flour at 6% produced significantly (P<0.05) higher emulsion stability, water holding capacity, pH and better sensory scores than rest of the formulations. Proximate composition of the study revealed significant (P<0.05) increase in moisture, protein, fiber and ash content. The texture profile analysis studies revealed a significant (P<0.05) increase in some parameters, which are gumminess, springiness and cohesiveness. The microbiological studies revealed that products were acceptable up to 9 days. Based on the results obtained in the study it might be concluded that chicken nuggets could be prepared satisfactorily on addition up to 6% brown rice flour without adverse effect on the quality of the products. [ABSTRACT FROM AUTHOR]

The utilization of improper thawing methods can potentially compromise the quality of food, while the degeneration of myofibrillar protein during the thawing process directly impacts the alteration of physical and chemical properties of food. The effects of high-pressure thawing (HPT), water immersion thawing (WIT), and air thawing (AT) on the quality and myofibrillar protein (MP) denaturation of salmon were investigated. The thawing times of WIT, AT, and HPT-300 MPa were 23.6, 116.6, and 10.1 min, respectively, suggesting that HPT improved the rate of thawing. Compared with conventional thawing methods, the color difference of HPT-100 MPa and the water loss of HPT-150 MPa were reduced by 56.77% and 6.77%, respectively, and textural deterioration was weakened, preserving the quality of thawed salmon. In the current study, 200 and 300 MPa were the pressure thresholds for the degradation of salmon myosin and actin proteins, respectively. Meanwhile, HPT induced noticeable changes in the stability, secondary structure, and micromorphology of salmon MPs, which affected various physical and chemical properties of thawed salmon samples, such as water loss, color, and texture. In particular, the spatial structure stability of MP can be better maintained at HPT-100 MPa and HPT-150 MPa. HPT can be an alternative strategy to the traditional thawing of salmon. [ABSTRACT FROM AUTHOR]

The gelation of soybean and amaranth proteins through a three-step-strategy: heat-induced denaturation at low protein content (2 or 4 wt%) in the presence of calcium (0.075–0.250 mmol Ca/g protein) and at pH 7.0, followed by freeze drying, and rehydration at higher protein content (10 or 13 wt%) was evaluated for mixtures 80:20 (soybean:amaranth) and for soybean proteins alone. Gelation was favored by high protein contents during denaturation and rehydration, and by a Ca2+:protein ratio of 0.100 mmol Ca/g protein. Gels were soft (hardness from texture profile analysis was 0.26 N) and self-supporting and exhibited excellent water-holding capacity (99% upon centrifugation at 20,000xg). The aggregates formed during denaturation were weakly associated upon rehydration and were mostly extractable with water, which partially explained the softness of gels. The appropriate Ca2+:protein ratio would lead to a particular distribution of Ca2+ between free in solution and bound to proteins, which in turn balanced associations and repulsions allowing gelation. The presence of 20% amaranth proteins led to a more brownish color, a higher adhesiveness and a lower cohesiveness (texture), lower storage modulus, apparent viscosity, consistency index, and area of hysteresis (rheology) when compared to gels containing only soybean proteins. The mechanical differences suggest that soybean proteins dominated the three-dimensional matrix while amaranth proteins were less engaged and acted as a filler. [ABSTRACT FROM AUTHOR]

Structural and physicochemical properties of two types of bacterial cellulose (BC) produced by Komagateibacter sucrofermentans strain DSM 15973T after 7 days through either immobilized bacteria (solid inoculum) forming BCS7 or free bacteria (liquid inoculum) forming BCL7, followed by a water-based purification as a chem-free alternative treatment, were investigated in this study. SEM verifies the effectiveness of the water-based purification on BC network and reveals the insufficient interfibrillar space of BCS7 compared to BCL7. BCL7 was generally proved to be superior to BCS7 regarding degree of purification, BC yield, overall higher porosity, water swell ability, and water holding capacity (WHC), exhibiting higher hydrophilicity. However, thermally resistant BCS7 reveals a 35% residual up to 800 ºC compared to BCL7 (15%) and prevailed in terms of water retention rate. Both water-treated BC7 were proved to be Iα-rich cellulose type and exhibited a typical type IV(a) isotherm with an H3 type of hysteresis loop, a similar pore distribution, crystallinity index (~77%), crystallite size (~7.5 cm), same levels of moisture content (~98%) and the same poor levels of rehydration after the freeze-drying process. During BCL kinetics in 20 mL of HS medium over 7 days, K. sucrofermentans, 2D pellicle formation was observed until day 3 and then 3D. The highest WHC was obtained on day 4 (116 g water/g cellulose), while the lowest on day 1 (19 g water/g cellulose). Overall, we discussed the preparation and characterization of two different BCs water-treated for purification as an eco-friendly alternative method towards functional, and sustainable application. [ABSTRACT FROM AUTHOR]

The effects of Artemisia afra (African wormwood) essential oil incorporation in diets on meat quality and fatty acid profilers of broilers was assessed. Four hundred Cobb500 day-old chicks were obtained and placed randomly into the following 4 diets replicated 10 times: NC-Negative control (broiler diet without antibiotics), PC-positive control (broiler diet with zinc bacitracin), AA1-broiler diet + 0.1 % A. afra essential oil and AA2 - broiler diet + 0.3% A. afra essential oil. A pen having 10 chicks was regarded as the experimental unit. From the results, all carcass traits were influenced (P < 0.01) by diet apart from the dressing out percentage. The highest slaughter weights (1846g) and hot carcass weight (1427.36g) were obtained in birds fed the AA1 diet. Highest ultimate pH value (6.24) was obtained from the birds fed the AA1 while the highest values for meat lightness (L*) were obtained in birds offered the AA1 and NC diets (55.73 and 55.82). Cooking loss was highest in birds fed the NC (31.01%) diet. Birds fed the AA2 diet (23.7mg/g)) had the highest intramuscular fat followed by the AA1 fed birds. Inclusion of A. afra essential oils in diets also increased the proportion of PUFAs, n-6 and n-3 fatty acids and the PUFA/SFA ratios. In conclusion, the incorporation of A. afra essential oil in diets improved meat quality and fatty acid composition of broiler meat for the benefit of consumers.

Abstract Ensuring global food security under present and futuristic scenario of climate change accompanied by expanding population is of major concern worldwide. Researchers across the world are focusing on sustainable agronomic practices to combat climate change induced issues like desertification, reduction in crop yield, pest outbreaks, and reduction in soil health. Biochar has demonstrated positive effects on plant growth, development, fruit quality, carbon capture and sequestration. Studies indicate that biochar amendments to soil can enhance soil health, plant growth and development as well as help in combating abiotic stressors. Biochar has several properties that make it an attractive soil amendment, including high porosity, surface area, water-holding capacity, and the ability to increase soil microbiota, which in turn can promote nutrient uptake and reduce soil erosion. Environmentally, biochar’s ability to degrade organic pollutant as well as sequester carbon makes it a very attractive addition to sustainable agriculture. Nonetheless, biochar has also been reported to have potential hazardous impacts on human health associated with possible leakage of toxic elements and particulate matter pollution. However, lack of exhaustive studies that detail all the major aspects of biochar application in agroecosystem impedes decision making on its overall usability in agriculture. There exists a need for comprehensive review that cover all the important aspects of biochar supplementation. This review provides a thorough overview of the multifaceted impacts of biochar, encompassing its positive effects on soil, plant growth, development and environment, while also exploring the limitations along with potential toxic effects associated with its application.

Marginalization and abandonment of paddy terraces are widespread, but their effects on the sustainability of subsequent agricultural production are still unknown. Hani Paddy Terraces, included in Globally Important Agriculture Heritage Systems, are threatened by paddy fields drainage. Here, changes in terrace structure, the productivity of topsoil (0–20 cm), and soil water holding capacity at 0–70 cm depth were determined in a case study of Hani Paddy Terraces in Amengkong River Basin in Yuanyang County in Southwestern China, which had been converted into dryland terraces for 2–14 years. Our results showed that: (1) The degree of terrace structures degradation exhibited a U-shaped curve with increasing time since draining, with those drained for 5–9 years having the best structure; (2) Soil productivity index decreased first and then increased with time after conversion; (3) Maximum water holding capacity at 0–70 cm soil depth dramatically decreased after conversion and such trend became increasingly obvious with increasing time since conversion. Our study revealed that drainage of paddy terraces along with associated changes in crop and field management led to an increase in soil productivity, but degradation of terrace structures and a decrease in water holding capacity will inhibit restoration to paddy terraces. These findings enhance the understanding of the biophysical changes due to marginalization in paddy terraces.

Ultrasonic-assisted drying is an effective technique for accelerating drying processes, particularly for products with high porosity. The structural changes induced by pulsed electric field (PEF) treatment can make low-porosity products more susceptible to the effects of ultrasound during drying. This study aimed to investigate the influence of PEF treatment on the structure of low-porosity products, such as butternut squash, and to evaluate its effect on ultrasonic-assisted drying. PEF pretreatment altered the physicochemical and microstructural properties of butternut squash. Thus, the higher the energy input, the higher the cell disintegration rate, the lower the shearing force and the lower the water holding capacity. For the same energy input applied, no influence was observed from the different combinations of pulse number and electric field intensity used. The microstructural analysis also showed greater effects with increasing intensity of PEF treatments. All these changes affected the subsequent drying, increasing the drying rate of conventional drying. Moreover, PEF pretreatment enhanced the ultrasound effects when applied during drying, reducing drying time by up to 47% when moderate PEF intensity was used. Therefore, PEF pretreatment under the appropriate conditions could make ultrasound-assisted drying of low-porosity products, such as butternut squash, more feasible.

This work systematically investigated the effects of pre-slaughter transport stress on pork water holding capacity (WHC) during aging from the perspectives of oxidation, structure, function, and degradation properties of protein. Pigs were randomly divided into three-hour transport (Transport-induced stress, T group) and three-hour transport followed by three-hour resting (Control, TR group). Results demonstrated that T treatment markedly declined pork WHC. Compared with TR group, T group presented increased oxidation levels. Meanwhile, T treatment exacerbated the shift of protein secondary structure from α-helix to random coil and protein unfolding levels. The decreased solubility, thermal stability, and degraded levels of proteins were also observed in T group. Additionally, muscle contractions of T group were more severe than TR group. This study supported that pre-slaughter transport stress altered physicochemical properties and structures of postmortem muscle proteins, which reduced pork WHC via impairing the interactions between protein and water molecules and changing the muscle fiber structure.

Ensuring global food security under present and futuristic scenario of climate change accompanied by expanding population is of major concern worldwide. Researchers across the world are focusing on sustainable agronomic practices to combat climate change induced issues like desertification, reduction in crop yield, pest outbreaks, and reduction in soil health. Biochar has demonstrated positive effects on plant growth, development, fruit quality, carbon capture and sequestration. Studies indicate that biochar amendments to soil can enhance soil health, plant growth and development as well as help in combating abiotic stressors. Biochar has several properties that make it an attractive soil amendment, including high porosity, surface area, water-holding capacity, and the ability to increase soil microbiota, which in turn can promote nutrient uptake and reduce soil erosion. Environmentally, biochar's ability to degrade organic pollutant as well as sequester carbon makes it a very attractive addition to sustainable agriculture. Nonetheless, biochar has also been reported to have potential hazardous impacts on human health associated with possible leakage of toxic elements and particulate matter pollution. However, lack of exhaustive studies that detail all the major aspects of biochar application in agroecosystem impedes decision making on its overall usability in agriculture. There exists a need for comprehensive review that cover all the important aspects of biochar supplementation. This review provides a thorough overview of the multifaceted impacts of biochar, encompassing its positive effects on soil, plant growth, development and environment, while also exploring the limitations along with potential toxic effects associated with its application. [ABSTRACT FROM AUTHOR]

Rain gardens are used to solve urban problems related to the negative impact of stormwater. (1) Scientific contributions from different countries provide general guidelines for the design and operation of rain gardens in different geographical areas. Given the small spatial scale of rain gardens, the use of existing infiltration models often leads to design errors. (2) The purpose of this paper is to develop a hydrological model by introducing a system of equations that extends the ability to calculate the rate, flow rate and time of saturation of layers with moisture and rainwater leakage from the rain garden system. (3) The results obtained allow us to describe the dynamic processes of passage and saturation of layers of the rain garden at a certain point in time, which extends the ability to calculate the flow rate. It was established that the smaller the area of the rain garden compared to the area of the catchment basin, the faster it reaches its full saturation. Increasing the thickness of the rain garden layers allows for an increase in the efficiency of water retention at a lower value of the area ratio. (4) The practical significance of the results obtained is especially important for the correct description of hydrodynamics in the system and determining the optimal conditions for the effective functioning and management of the rain garden structure for any climatic region. [ABSTRACT FROM AUTHOR]

Biomass, primarily derived from photosynthesizing plants harnessing solar energy, is crucial for ecosystem functioning and diverse services. This study delved into the unique ecosystem of coal mine heaps, exploring unexpected relations between abiotic factors and biomass in spontaneous vegetation. Biomass quantity and quality are influenced by such factors as plant photosynthesis efficiency, necessitating an understanding of dynamics on postmining sites. The conducted investigation focused on diverse spontaneous vegetation on coal mine heaps, analyzing abiotic conditions such as soil texture, water holding capacity, pH, electrical conductivity, nitrogen, carbon, magnesium, sodium, and acidity. Contrary to the adopted hypothesis, nitrogen content negatively correlates with soil total nitrogen, carbon, and water holding capacity. However, the biomass of dominant plant species positively correlates with available phosphorus, pH, calcium, and sodium. These unexpected relationships highlight biomass dynamics complexity in novel ecosystems on coal mine heaps, stressing the need to consider spontaneous vegetation biomass as a valuable resource and ecosystem service in urban-industry landscapes. The obtained findings expand scientific inquiry and have practical implications for post-industrial area reclamation. Understanding biomass potential in identified vegetation types provides insights into biomass character on coal mine heaps, crucial for maximizing spontaneous vegetation potential and transforming post-industrial landscape reclamation approaches. [ABSTRACT FROM AUTHOR]

Amidst intensifying global agricultural water demand, optimizing management practices and understanding the role of soil amendments, particularly biochar (BC), in modulating soil water dynamics are critical. Here, we review the potential impacts of BC on soil water dynamics, elucidate mechanistic underpinnings, and identify critical research gaps and prospective avenues. In general, BC modifies soil structure, hydraulic properties, surface albedo, and heat fluxes, which influence soil water storage, energy balance, and irrigation paradigms. Depending on soil texture and BC properties, BC demonstrates a greater reduction in bulk density and saturated hydraulic conductivity in coarse-textured soils compared to fine-textured soils. BC application generally increases water holding capacity (WHC) while exhibiting no consistent impact on soil water infiltration. Increased WHC of soils results from increased porosity, surface area, and soil aggregation. Increased porosity arises from a confluence of factors, encompassing new pores formation, reorganization of pores, increased soil aggregation, dilution effects of BC, reduced soil compaction, and biotic interactions, including increased population of burrowing invertebrates. BC tends to increase plant-available water in coarser soils, attributed to its hydrophilic nature, augmented specific surface area, and enhanced overall porosity. However, BC may induce soil water repellency, contingent upon variables such as feedstock composition, pyrolysis temperature, and specific soil attributes. While BC exhibits transformative potential in enhancing soil hydraulic properties, scalability concerns and economic viability pose challenges to its widespread agricultural application. Overall, BC offers promising avenues for sustainable water management. However, it is imperative to explore large-scale applications and conduct long-term field studies across different management, climate, and soil types to fully understand how different types of BC impact soil water dynamics. Highlights: Biochar generally improves soil water retention in coarse-textured soils. In coarse-textured soils, biochar increases porosity and PAW but decreases bulk density and Ksat. The effects of biochar on infiltration rates vary depending on soil types, as well as biochar particle size, production temperature, and depth of placement. Further studies on the mechanisms governing water retention in biochar-amended soils are warranted. Long-term studies encompassing various soil and biochar types are necessary. [ABSTRACT FROM AUTHOR]

Freezing and blanching are essential processing steps in the production of frozen yellow peaches, inevitably leading to texture softening of the fruit. In this study, the synergistic mechanism of stem blanching, freezing conditions (-20°C, -40°C, -80°C, and liquid nitrogen [-173°C]), and sample sizes (cubes, slices, and half peaches) on macroscopic properties of texture, cellular structure, and ice crystal size distribution of frozen yellow peaches were measured. Blanching enhanced the heat and mass transfer rates in the subsequent freezing process. For nonblanched samples, cell membrane integrity was lost at any freezing rate, causing a significant reduction in textural quality. Slow freezing further exacerbated the texture softening, while the ultra-rapid freezing caused structural rupture. For blanched samples, the half peaches softened the most. The water holding capacity and fracture stress were not significantly affected by changes in freezing rate, although the ice crystal size distribution was more susceptible to the freezing rate. Peach cubes that had undergone blanching and rapid freezing (-80°C) experienced 4% less drip loss than nonblanched samples. However, blanching softened yellow peaches more than any freezing conditions. The implementation of uniform and shorter duration blanching, along with rapid freezing, has been proven to be more effective in preserving the texture of frozen yellow peaches. Optimization of the blanching process may be more important than increasing the freezing rate to improve the textural quality of frozen yellow peaches. [ABSTRACT FROM AUTHOR]

Defatted chickpea flour (DCF), which is a by-product of chickpea oil extraction industry, is rich in nutrients that are beneficial to human health. In this study, the effects of temperature and DCF variation on the rheological properties, water holding capacity, freeze-thaw stability and microstructure of DCF heat induced gels were investigated. The results showed that the viscoelasticity, frequency dependence, and resistance strength of heat induced gels increased significantly with the increase of temperature and DCF variation. The degree of denaturation and water retention of heat induced gels increased significantly with increased variables within the temperature and variation windows of 75°C to 95°C and 13% to 21%. The CLSM results revealed that variations of both temperature and DCF variation could cause the proteins in the heat induced gels to aggregate gradually and to form protein aggregations. When temperature or variation exceeded certain value (85°C or 17%), the protein aggregations broke up and the protein clusters became smaller and more homogeneous. Therefore, the heat induced gels presented better water holding capacity, viscoelasticity, structural stability and gel property at a temperature of 95°C or a DCF variation of 21% within the present experimental range. [ABSTRACT FROM AUTHOR]

Atopic dermatitis (AD) is a chronic inflammatory skin disease associated with pruritus, an impaired cutaneous barrier function and a disrupted water holding capacity. Levels of ceramides, which are major components of intercellular lipids and are crucial for their functions, are decreased in the stratum corneum of patients with AD. Treatments to increase ceramide levels are effective for AD care. Synthetic pseudo-ceramide (cetyl PG hydroxyethyl palmitamide (SLE66)), which has a structure developed via molecular designs, and a eucalyptus leaf extract (ELE) enhance ceramide synthesis in the epidermis. The topical application of a skin moisturizer containing SLE66 and ELE improves the barrier functions and water holding capacity of AD skin accompanied by an improvement in skin symptoms. This is a multifaceted review that summarizes the efficacy of the topical application of a skin moisturizer containing SLE66 and ELE on atopic dermatitis. [ABSTRACT FROM AUTHOR]

This work reports the design, fabrication, implementation and testing of Archimedean spiral, fringing field, planar interdigital capacitive sensor employing printed circuit board technology to evaluate moisture contents in soil samples. Two sensor designs are adopted with differing numbers of turns, each in two different configurations (single sided and double sided), to evaluate their performance in the determination of moisture contents. Four different types of soil samples are subjected to experimentation in this study with either the sensors kept inserted fully into the soil samples or kept above a compacted soil surface. It is found that the sensor capacitance, in general, increases exponentially with soil moisture contents. The fitting curves are found to vary with water holding capacity of the soil. As the water holding capacity decreases, the exponential variation turns into a linear fit correspondingly. The sensor capacitance is compared with standard gravimetric method for soil moisture evaluation. It is found that the sensitivity of the present sensor is superior to all the sensors tested and reported in the past for soil moisture evaluation, with 437.48 pF/MC% for the double-sided spiral design and 229.73 pF/MC% for the single-sided design in alluvial soil. It also has other advantages like ease of implementation, high accuracy, fast response and low cost. [ABSTRACT FROM AUTHOR]

The impact of molecular interactions on the physical properties of extruded pea protein isolate (PPI) is investigated by adding interaction-modulating compounds to the matrix premix and studying the resulting variations in mechanical and physicochemical properties. Blends of PPI (water content 50% w/w) containing either sodium phosphate, urea, sodium dodecylsulphate and β-mercaptoethanol, as well as with all four compounds and only with deionized water (control) were extruded into thin strands (diameter ∼2.4 mm) using a lab-scale twin-screw extruder. The hardness from texture profile analysis (TPA) was the lowest for matrices extruded with β-mercaptoethanol and with all four chemicals, and highest for the control sample. The water holding capacity (WHC) of the matrices is lowest for the β-mercaptoethanol-containing matrix. These results are corroborated by the absorbance of the supernatant at λ = 280 and 600 nm. Our results confirm the importance of disulfide bonds in texturized PPI and show that hydrophobic and electrostatic interactions play auxiliary roles in modulating the properties of extruded PPI matrices. Our approach opens novel ways to modulate the physical properties of texturized plant protein matrices and thereby control their texture. [ABSTRACT FROM AUTHOR]

The present investigation finds that Chondracanthus chamissoi seaweed abounding in Peruvian coasts is characterized by its nutritional composition, total polyphenols, antioxidant capacity, and functional properties such as water-holding capacity (WHC), oil-holding capacity (OHC), and swelling capacity (SC). Boiling and steaming were applied before dehydration to evaluate the effect of these thermal treatments, keeping a control sample. The results indicated that the control dried seaweed sample presented 20.2 ± 0.16 g/100 g dw of proteins, 20.0 ± 0.61 g/100 g dw of ash, and 56.6 ± 0.08 g/100 g dw of total dietary fiber. In addition, the control sample presented 1.6 ± 0.07 mg GAE/g of total polyphenol content and 2.4 ± 0.30 mM Trolox mg/g of antioxidant capacity. In boiling samples, the apparent nutrient retention factors for proteins, fat, and dietary fiber are 96, 47 and 74%, respectively. In the steaming sample, the values were 102, 29, and 92%. The boiling before dehydration causes a significant decrease (p < 0.05) in total polyphenols and increases carbohydrates. Steaming before dehydration, a significant (p < 0.05) increase occurs in carbohydrates without significantly altering the concentration of total polyphenols. Regarding the functional properties, C. chamissoi presents 17.6 ± 0.15 g/g of WHC, 2.4 ± 0.78 g/g of OHC, and 9.8 ± 0.75 mL/g of SC. Boiling produces an increase in WHC and OHC; steaming does not affect the properties of the control sample. C. chamissoi seaweed collected from the coasts of Perú is an excellent alternative for use as food and ingredients in processed foods for human consumption. [ABSTRACT FROM AUTHOR]

Customers are increasingly opting for ready-to-eat and easy-to-prepare food products, such as cooked crayfish. It is highly valued for its unique taste, tender meat, and nutritional properties. Therefore, we conducted an investigation into its quality parameters over an 8-week period at −20 °C. Parameters such as water distribution, oxidation reactions, color, microstructure, texture properties, and physicochemical parameters were examined. The physicochemical results indicated that as the storage time increased, the levels of pH and TVB-N (total volatile basic nitrogen) showed a significant increase, while the water holding capacity decreased significantly (P

Agrifood by-products contain nutrients and bioactive compounds that can be used in the diets of livestock – thereby value-adding to an otherwise waste product of environmental and economic significance. This study investigated the effect of dietary pomegranate pulp in the total mixed ration of Ghezel lambs, evaluating its effect on growth performance, blood parameters, carcass traits, as well as meat quality and shelf life. 3-month-old Ghezel lambs (individually housed, n = 8) were randomly assigned to be either non-supplemented (control) or supplemented with 100 g/kg DM of sun-dried pomegranate pulp for 28 days, post-adjustment. Results showed that supplementation of lamb diets with pomegranate pulp significantly increased liveweight and average daily gains, while not significantly affecting dry matter intake. Lamb serum urea and alkaline phosphatase concentrations and hot carcass weight were increased with pomegranate pulp supplementation. Compared to control lambs, the meat from lambs fed the supplemented diet had higher concentrations of intramuscular fat, mono- and polyunsaturated fatty acid, total unsaturated fatty acid, and meat phenolic compounds. Pomegranate pulp supplemented lambs also had a higher ratio of polyunsaturated to saturated fatty acids; and produced liver tissue with less fat and ash contents. Meat oxidative status (thiobarbituric acid reactive substance) and quality (water holding capacity, colour, and pH) were improved when lambs were supplemented with pomegranate pulp. These findings demonstrate that using pomegranate pulp as a feed for Ghezel lambs has advantageous effects on animal performance and meat quality, offering valorisation of an agrifood by-product.

Lemon peel powder (LPP) is an excellent source of pectin and has been used as prebiotic polysaccharide. This study was conducted to assess the possibility of fortifying yoghurt with LPP (0.25 %, 0.5 % and 0.75 %) to improve the functionality of yoghurt. Physico-chemical properties of LPP as well as pH, acidity, color, total solids, viscosity, water holding capacity, syneresis, microbial, textural and sensory properties of LPP fortified yoghurt during 14 days of storage were evaluated. The results showed that bulk density, swelling, water absorption, emulsifying, and foaming capacity of LPP were 0.548, 8.61, 5.23 ml/g, 14.22 % and 11.33 % respectively. Addition of LPP enhanced the viscosity from 480 mPas to 610 mPas, total solid from 22.73 % to 25.93 %, acidity from 815 mg/100 ml to 1006 mg/100 ml and decreased pH values from 4.83 to 4.52. LPP fortification also improved the water holding capacity, microbial viability, and microstructure. The sensory test revealed that yoghurt with 0.5 % LPP had higher sensory scores and overall acceptability. Based on the data obtained from the current study, the addition of 0.5 % LPP in yoghurt had been suggested to enhance the nutritional quality of yoghurt by providing better physicochemical and organoleptic qualities.

The present work investigates the stability over time and the possibility of using commercial cricket (Acheta domesticus) protein powder as an ingredient in various food products. The results indicated that the protein powder is hygroscopic, but it can be kept for 7 months in a package, even if it is unsealed. After one week of storage in an open package, in contact with atmospheric air, the water activity increases from 0.150 to 0.514 and the moisture value increased almost three times. Differential Scanning Calorimetry (DSC) analysis showed that the proteins are completely denatured. The values for water holding capacity increase as the pH of the environment increases between 6 and 8, and the swelling index has higher values for pH between 4 and 6. In the case of liquid products, commercial cricket (Acheta domesticus) protein powder can be add if the liquids have an ionic strength as low as possible and a pH around 4.

The effects of dietary Bacillus protease on broiler performance were examined. Three hundred ‘Cobb 500’ day-old broilers were randomly assigned to five dietary groups with five replicates of 12 birds each. Treatments include: PROT0; without protease addition (0 g/kg; control), PROT10, PROT15, PROT20 and PROT25 diets supplemented with Bacillus protease at the level of 1, 1.5, 2 and 2.5 g/kg, respectively. Birds fed PROT25 had the highest (p

The high sodium content in meat products poses health risks to consumers and does not align with modern green and healthy living standards. Current strategies for directly reducing the sodium content in meat products are limited by their negative impact on the sensory or quality attributes of the products. In recent years, there has been great interest in applying ultrasound technology to reduce sodium content. This paper discusses the advantages and disadvantages of current mainstream strategies for reducing the sodium content in meat products, as well as the potential mechanisms by which ultrasound-assisted marination improves the quality of low-salt meat products. The main findings indicate that ultrasound, through its cavitation and mechanical effects, facilitates the transition of proteins from stable insoluble aggregates to stable soluble complexes, exposing more hydrophilic groups and, thus, enhancing protein solubility. At the same time, ultrasound promotes a greater number of proteins to participate in the formation of interfacial layers, thereby increasing emulsifying activity. Furthermore, ultrasound treatment promotes the interaction between proteins and water, leading to partial unfolding of protein chains, which allows polar residues to more readily capture water in the gel, thereby improving the water-holding capacity of the gel. These effects will contribute to the formation of high-quality low-salt meat products. However, variations in the frequency, intensity, and duration of ultrasound treatment can lead to differing effects on the quality improvement of low-salt meat products.

L-theanine (L-Th), a non-protein amino acid naturally found in teas and certain plant leaves, has garnered considerable attention due to its health benefits and potential to modify proteins such as ginkgo seed proteins, which have poor gelling properties, thereby expanding their applications in the food industry. The objective of this study was to investigate the impact of varying concentrations of L-Th (0.0%, 0.5%, 1.0%, and 2.0%) on the gelling properties of ginkgo seed protein isolate (GSPI) at various pH levels (5.0, 6.0, and 7.0). The GSPI gels exhibited the highest strength at a pH of 5.0 (132.1 ± 5.6 g), followed by a pH of 6.0 (95.9 ± 3.9 g), while a weak gel was formed at a pH of 7.0 (29.5 ± 0.2 g). The incorporation of L-Th increased the hardness (58.5–231.6%) and springiness (3.0–9.5%) of the GSPI gels at a pH of 7.0 in a concentration-dependent manner. However, L-Th did not enhance the gel strength or water holding capacity at a pH of 5.0. The rheological characteristics of the GSPI sols were found to be closely related to the textural properties of L-Th-incorporated gels. To understand the underlying mechanism of L-Th's effects, the physicochemical properties of the sols were analyzed. Specifically, L-Th promoted GSPI solubilization (up to 7.3%), reduced their hydrophobicity (up to 16.2%), reduced the particle size (up to 40.9%), and increased the ζ potential (up to 21%) of the sols. Overall, our findings suggest that L-Th holds promise as a functional ingredient for improving gel products. [ABSTRACT FROM AUTHOR]

The objective of this study was to investigate the effect of pork oxidation through modified atmosphere packaging (MAP) on gel characteristics of myofibrillar proteins (MP) during the heat-induced gelation process. The pork longissimus thoracis (LT) was treated by MAP at varying oxygen concentrations (0, 20, 40, 60, and 80% O2) with a 5-day storage at 4 °C for the detection of MP oxidation and gel properties. The findings showed the rise of O2 concentration resulted in a significant increase of carbonyl content, disulfide bond, and particle size, and a decrease of sulfhydryl content and MP solubility (p < 0.05). The gel textural properties and water retention ability were significantly improved in MAP treatments of 0–60% O2 (p < 0.05), but deteriorated at 80% O2 level. As the concentration of O2 increased, there was a marked decrease in the α-helix content within the gel, accompanied by a simultaneous increase in β-sheet content (p < 0.05). Additionally, a judicious oxidation treatment (60% O2 in MAP) proved beneficial for crafting dense and uniform gel networks. Our data suggest that the oxidation treatment of pork mediated by O2 concentration in MAP is capable of reinforcing protein hydrophobic interaction and disulfide bond formation, thus contributing to the construction of superior gel structures and properties. [ABSTRACT FROM AUTHOR]

This study was conducted to evaluate the effects of nisin, potassium sorbate and sodium lactate and their interactions as preservatives in fat oxidation, some quality and microbial characteristics of chilled ground beef meat stored at 4C˚ for 0,4,8 and 12 days. The study included nine different treatments: T1 (control treatment without addition), T2 (nisin at a concentration of 150 mg/kg), T3 (potassium sorbate 0.075 g/kg), T4 (sodium lactate 3%), T5 (nisin 150 mg/kg + potassium sorbate 0.075 g/kg), T6 (nisin 150 mg/kg + sodium lactate 3%), T7 (Sodium Lactate 3% + Potassium Sorbate 0.075 g/kg), T8 (Nisin 150 mg/kg + Sodium Lactate 3% + Potassium Sorbate 0.075 g/kg) and T9 (Addition of Butylated hydroxyanisole(BHA 0.01%)). All treatments showed significant (p<0.01) decreases in dry matter percentage of (fat and ash) and increase in protein and moisture and water holding capacity (WHC) percentage as compared with the control treatment at any refrigerated storage time. Thiobarbituric acid (TBA) were lower (P<0.01) in nisin, potassium sorbate and sodium lactate treatments when compared with the control treatment at any refrigerated storage time. Nisin, potassium sorbate and sodium lactate treated samples reduced (P<0.01) the total plate count of bacteria during refrigerated storage times. It can be concluded that nisin, potassium sorbate and sodium lactate had positive significant influence on quality characteristics and microbial safety of ground beef meat when stored under refrigeration at 4C° up to 12 days. [ABSTRACT FROM AUTHOR]

Dietary calcium intake below the recommended levels is widespread worldwide. Therefore, there is an urgent need to identify and implement new sources of this nutrient. Fish bones are rich in calcium and bioactive peptides and can be used as ingredients for the manufacture of functional foods or to improve the technological properties of food. Thus, fish bones may be an interesting alternative to traditional sources of calcium, such as dairy products. This review analyzes the available information on processes related to the derivation of calcium from fish bones, including solubilization of hydroxyapatite, reduction of particle size to nanometer range, and addition of calcium-chelating peptides. These processes are highly relevant for obtaining ingredients with a high calcium content, high availability, and adequate sensory properties when added to foods. Thus, fish bone powder has immense potential as a source of bioavailable calcium for food fortification. In addition to the biological and technological considerations, the use of a usually discarded part of fish as a source of bioactive ingredients not only represents an advantage in terms of contributing to waste reduction in food processing but also provides an economic reward. [ABSTRACT FROM AUTHOR]

Six Hydrophilic polymers Xanthan Gum, Iota Carrageenan, Kappa Carrageenan, Agar Agar, Food grade Agar and Gellan Gum were studied for polymerization potential and water holding capacities. Among the six polymers, Xanthan gum and Iota Carageenan recorded the maximum values for water holding capacities of 38.27 ml/g and 34.17 ml/g and were forwarded for the Seed coating experiment. Coating experiments consist of twodosages of polymer powders (10g, and 20g /kg) and two concentrations of sticking agent (water 5ml and 10 ml). Coated seeds exposed to seed germination studies against untreated seeds. Results revealed that Finger millet seeds coated with 20 g Xanthan gum + 10 ml water as sticker recorded the maximum values for seed germination (87%), seedling length (26.23cm), dry matter production (12.47mg 10 seedlings-1)and Vigour Index I (2282) and II (1084).The % increase over the control was 7 for seed germination, 56 for seedling length (cm), 21 for dry matter production (mg),69 for seedling vigour index I and 31for seedling vigour index II. From the studies it could be concluded that Finger millet seeds coated with the Xanthangum @20 g can be recommended as pre sowing seed treatment for improving the Seed Germination and seedling vigour. [ABSTRACT FROM AUTHOR]

This study investigated the impact of Aging on muscle-specific meat quality in various muscle types, including Vastus lateralis (VL), Gluteo biceps femoris (GBF), Gluteomedius (GM), Longissimus dorsi et lumborum (LL), Psoas major (PM), and Semitendinosus (ST) in sheep. Meat quality parameters such as water holding capacity (WHC), thiobarbituric acid reactive substance (TBARS), drip loss, and color stability myoglobin (Mb), met-myoglobin (met-Mb), instrumental color [L, a* and b*]) were assessed under refrigeration conditions (4±1 ° C) on the 0th, 5th, 10th, and 15th day post-mortem. The findings of this study indicated a significant decrease (P<0.05) in myoglobin concentration on the 10th day for VL and GBF muscles, while GM, LD, and ST muscles exhibited this decrease on the 15th day. Notably, met-Mb percentage showed considerable variation (P<0.05) during different post-mortem aging periods among the muscles. TBARS values were significantly higher (P<0.05) on the 5th and 10th days, while water holding capacity and drip loss exhibited a substantial increase (P<0.05), reaching their highest (P<0.05) values on the 15th day post-mortem. Furthermore, the lightness value (L) increased significantly (P<0.05) in VL, GBF, LL, PM, and ST as the postmortem aging period progressed. The redness (a*) and yellowness (b*) also increased significantly (P<0.05) with advancing post-mortem aging period. These results provide valuable insights into the effect of Aging on the meat quality of different muscle types in sheep, shedding light on changes in color stability, myoglobin content, lipid oxidation, and water holding capacity during the post-mortem aging process. [ABSTRACT FROM AUTHOR]

Proline is an integral osmoprotectant produced in plants under stressed conditions to reduce the adverse effects of any abiotic stress. For the induction of drought stress tolerance exogenously applied proline could be an effective strategy. To evaluate this, a pot experiment was designed to mitigate drought stress on wheat through exogenous application of proline. Two water stress levels i.e., 70% and 30% (applied after 4 weeks) and 30mM proline was either applied in soil (after one week of water stress) or as foliar application (after 1 and 2 week of drought stress. In, another treatment double spray of proline was applied after 1 and 2 weeks of drought stress. When compared with control the proline application has a considerable share in improving plant growth attributes under drought stress. Maximum improvement in plant height (53.99 cm), count of tillers plant-1 (3.33), root fresh weight (7.15 g), root dry weight (1.28 g), shoot fresh weight (32.75 g), shoot dry weight (3.03 g), chlorophyll contents (37.13 mg kg-1), N (31%) and P concentration (0.23%) in plants was observed when proline was applied at 1st week and repeated after 2nd week of drought stress. In addition, 46% reduction in Na+\K+ ratio (0.28) in plant leaves was also observed in proline foliar application. The foliar application of proline showed better response than that of soil application. Proline application as foliar spray in two splits during drought stress sounds stronger effects to improve growth and physiology of wheat crop. [ABSTRACT FROM AUTHOR]

Drought stress causes negative effects on soil nutrients dynamics as well as their mutual interactions. Negative interaction between phosphorus (P) and zinc (Zn) vis-à-vis plant uptake exists under adequate moisture availability but this phenomenon is still unclear under drought condition. A pot study was conducted to investigate the effect of this interaction on maize plants (var. FH-1046) at three moisture levels, viz., optimum (80% of water holding capacity-WHC), moderate drought (50% of WHC) and severe drought (30% of WHC). The P and Zn were added alone (only-P and only-Zn) or in combination (P + Zn) at the rate of 57 and 6 mg kg-1 soil at three moisture levels with complete randomization. Soil moisture levels were introduced after two weeks of plant growth and maintained after every three days by weighing. After 60 days of plant growth, plants were harvested and analyzed for their growth and nutrients contents, viz., P, Zn, nitrogen (N), and potassium (K). The findings showed that combined P and Zn caused a significant reduction in P and Zn contents at the root and shoot levels at higher moisture (80% and 50% of WHC) relative to alone P and Zn additions, but the extent of this reduction reduced with increasing drought intensity, showing the negative effect of drought on plant nutrients uptake. The effect of combined nutrients addition was positive on plant growth and the absence of P (only Zn addition) reduced plant height by 14% and 28% at 80% and 30% of WHC levels. Shoot and root dry weights increased significantly by 41% and 43% with combined P and Zn applications. The plant growth also declined with the increasing drought levels. Under severe drought (30% of WHC), the extent of the negative interaction of P and Zn diminished considerably but there was an overall negative effect on plant growth and nutrient contents at 30% of WHC. The findings suggest that increasing drought intensity can reduce the negative effect of P and Zn on each other's uptake and accumulation in plants but with concurrent reductions in absolute nutrients contents and plant growth. [ABSTRACT FROM AUTHOR]

The effects of dietary Bacillus protease on broiler performance were examined. Three hundred 'Cobb 500' day-old broilers were randomly assigned to five dietary groups with five replicates of 12 birds each. Treatments include: PROT0; without protease addition (0 g/kg; control), PROT10, PROT15, PROT20 and PROT25 diets supplemented with Bacillus protease at the level of 1, 1.5, 2 and 2.5 g/kg, respectively. Birds fed PROT25 had the highest (p < 0.05) villi height and villi height to crypt depth ratio, as well as crypt depth at the duodenum, jejunum, and ileum of intestine. At starter and finisher phases, BWG was the highest (p < 0.05), whereas FI and FCR had their lowest values in PROT25 group (p < 0.05). PROT25 broilers had the best (p < 0.05) energy efficiency ratio. Crude protein, dry matter, and crude fibre digestibility were improved (p < 0.05) with increased inclusion levels of Bacillus protease. Lactobacillus and Bifidobacteria count increased (p < 0.05) as the inclusion levels of Bacillus protease increased in both ileum and caecum, while E. coli population decreased. Chickens fed with the PROT25 diets had the highest (p < 0.05) values for carcass, thigh, breast and drumstick weight. Cooking loss decreased (p < 0.05) as the inclusion levels of Bacillus protease increased, while water holding capacity increased (p < 0.05). Highest Bacillus protease (2.5 g/kg) inclusion improved digestibility, gut integrity, and health status with a better FCR, body weight gain, and retail cut yields. [ABSTRACT FROM AUTHOR]

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Seaweeds are important sources of macro- and micronutrients used as food, minerals, and as important sources of many bioactive compounds. Due to high water content, seaweeds are highly perishable and should be immediately subjected to drying process to increase their shelf-life. The present study aimed to investigate the effect of ovendrying in comparison with conventional sun/open-air drying on the chemical composition, functional properties and fatty acid profile of Ulva intestinalis. The results showed significantly lower water holding capacity in sun/open-air dried samples (8.83 mL g-1) compared to oven-dried ones (10.83 mL g-1; p > 0.05). There was no significant difference between oil holding capacity, emulsifying activity and swelling capacity of dried U. intestinalis and two different drying methods (p > 0.05). The EPA and DHA contents in sun/open-air and ovendried samples were 1.282 and 0.806 (g/100g for EPA), while 2.377 and 1.972 (g/100g for DHA), respectively. N-3/n-6 ratio in the above-mentioned samples were 0.959 and 0.340, respectively. Based on the results, oven-drying method is suggested for drying this algae regarding to higher water holding capacity and higher content of highly unsaturated fatty acids. [ABSTRACT FROM AUTHOR]

Biological soil crusts (biocrusts) are a prevalent form of organic cover in drylands across the world, and they play a crucial role in shaping the ecohydrological processes and functioning of dryland ecosystems. However, in desert steppe ecosystems, the ecohydrological influences of biocrusts and their pathways have not yet been thoroughly understood. Here, we examined the influences of three types of biocrusts (cyanobacterial, cyanobacterial‐moss mixed, and moss biocrusts) on soil water retention and infiltration in a typical desert steppe of northwestern China, and we also analysed the possible pathways through which biocrusts affect them. Accordingly, the field capacity (θf, indicating soil water‐holding capacity) and saturated hydraulic conductivity (Ks, indicating soil infiltrability) of each biocrust‐covered soil and bare soil were measured both at 0–5 and 5–10 cm depths, on Arenosols (loamy sand texture) and Calcisols (silty loamy texture), respectively. Our results showed that the presence of biocrusts increased surface soil (0–5 cm) water‐holding capacity while decreased soil infiltrability, creating a remarkable impact on soil water retention and infiltration. As compared to bare soil, the θf of cyanobacterial, cyanobacterial‐moss mixed, and moss biocrusts were increased by 16.5%, 21.4%, and 21.7% on Arenosols and by 9.6%, 18.9%, and 22.8% on Calcisols, while their Ks were reduced by 43.2%, 56.2%, and 38.2% on Arenosols, and by 49.0%, 68.7%, and 36.0% on Calcisols, respectively. The development of biocrusts on sandy textured soil had a more pronounced impact on both soil water retention and infiltration than loamy textured soil. We found that biocrusts mainly changed soil water retention and infiltration by increasing the contents of clay and organic matter. More specifically, the increase in clay content led to a more significant effect compared to the increase in organic matter content on Arenosols, while the opposite influence was observed on Calcisols. Among the three types of biocrusts, the soil infiltrability of the mixed biocrusts was the lowest, perhaps due to the interaction between the accumulation of clay particles by moss and the secretion of extracellular polymeric substances by cyanobacteria. Our study highlights the remarkable ecohydrological impacts of biocrusts on desert steppe ecosystems, and the results imply that it is of great necessary to integrate biocrusts and their influences into our understanding of ecohydrological processes in global drylands. [ABSTRACT FROM AUTHOR]

ABSTRACT: In the current scientific literature, one can find >100 different methods to evaluate water-holding capacity in fresh and cooked meat. The main concepts are based on removing some of the water by either gravity, application of pressure (e.g., centrifugal force), and heating while measuring water exudate to predict the water holding capacity (WHC) during storage, processing, cooking, and/or distribution. More sophisticated methods include nuclear magnetic resonance (NMR) in which the relaxation of water molecules within a meat protein/gel system is measured to predict how the water (75% in lean meat) will behave during processing. Overall, the number of tests reported is also so high because there are quite big variations in test conditions (e.g., 750–30,000 g for centrifugal testing). The aim of this article (outcome of a symposium on methods for poultry meat characterization) is to help the reader navigate through the different setups and suggest standardized testing based on scientific principles. The recommended WHC test is the application of low centrifugal force (750 g so sample is not permanently deformed) to a protein gel, while the sample is placed on a screen platform to avoid reabsorbing the liquid separating during the slowing down of the centrifuge. It is also recognized that some meat samples (e.g., high in fat) might require a different g-force, so it is recommended to employ both the conditions mentioned above and the lab-specific conditions. Our overall goal should always be to increase uniformity in test procedures, which will enhance our capabilities to compare results among research groups.