Search

Dyes are used extensively in many industries making the research on color production more important. Despite that, dyes are important class of pollutant in which it is disposed in water resources and causes major environmental problems due to toxicity and carcinogenic property of dye. However, the disposed dye into the environment can be treated by several alternatives. In this study, activated carbon derived from pineapple crown, core and peel were prepared by chemical activation using phosphoric acid (H3PO4). Laboratory prepared activated carbons were used to identify the suitability of its application to adsord methylene blue and malachite green. The results indicated that the activated carbon derived from pineapple crown shows maximum adsorption of methylene blue (38.6%) and malachite green. This study shows a benefit of transforming agriculture waste to value added product and also helps to solve over abundance pineapple waste problem.

India is the major producer and consumer of sugar in the world. Molasses based distillery along with their product (alcohol) generate wastewater called as spent wash. It is acidic nature characterized by high BOD, COD value. The Value Added Product from sugar industry is generated by incineration of spent wash results in ash powder which is found to be rich in potassium. Consequently, a study was conducted to compare the effect of applying Value Added Product (VAP) as a potassic source on maize hybrid COHM(8) with that grown on Muriate of Potash (MOP) as a fertilizer source using a Randomized Complete Block Design with three replications. The treatments include absolute control (T1), 50% STCR (Soil Test Based Crop recommendation) -K through VAP (T2), 75% STCR-K through VAP (T3), 100% STCR-K through VAP (T4), 125% STCR-K through VAP (T5), 50% STCR-K through VAP + 50% STCR-K through inorganic fertilizers (T6) (MOP) and 100% STCR-K through inorganic fertilizer (MOP) (T7). The results showed that, 125% STCR-K as VAP produced better growth and yield characteristic, it was similar with 100 percent STCR-K as VAP and followed by 75 percent STCR-K as VAP when compared to control (T1). It is concluded that application of VAP from distillery spent wash (DSW) can be used as a substitute for inorganic potash fertilizer in maize crop cultivation to get higher yield and sustain soil health.

Amaranth grain is very nutritious pseudo- cereal with high protein content as compared to the true cereals which is also gluten-free. Amaranth grain is a rich source of carbohydrate, protein, lipids, energy, and dietary fiber and has significantly higher content of lysine and acceptable level of tryptophan and methionine than other cereal and leguminous grains of common usage. The aim of the study is to developed value added products from amaranth grain flour at different levels and its acceptability. Roasted amaranth grain flour (RAGF), popped amaranth grain flour (PAGF) and soaked amaranth grain (SAG) were incorporated in different products. RAGF was incorporated in cake at 5, 10, 15, 20, and 50 %. Overall acceptability of cake with 5, 10, 15, 20 and 50% of RAGF were 8.6, 8.3, 8.2, 8.2 and 8.2 respectively. PAGF was incorporated in besan burfi at 5, 15, 20, and 50% with respect to 8.2, 8, 7.6, 7.9 respectively; coconut ladoo at 10 and 20% w.r.t. 7.8 and 7.4 respectively and Cashewnut burfi at 10, 15 and 50% w.r.t. 7.2, 7.8, 7.6 respectively. SAG were incorporated in dosa at 10 and 20%. The average score for overall acceptability was 7.7 and 7.6 respectively. The sensory acceptability was done by 30 semi-trained panels on nine point hedonic rating scale.

Nanotechnology has gained considerable attention in the present century due to its peculiar properties make it as an effective candidate in multidisciplinary fields with numerous applications. Nanoparticles displays characteristic chemical and physical properties like stability, high thermal and electrical conductivity, optical properties and catalytic activity. These made them promising material for applications in different fields like space applications, industry, photo imaging, photo thermal therapy, cosmetics and medical applications, nano sensors for the detection of biomolecules and several environmental parameters, drug delivery, anti-microbial, anti-pathogens and mosquiticidal uses. The article focuses on the preparing of silver nanoparticles through a greener strategy from a substrate onion peel, which is a domestic waste. The particles synthesized were characterized using UV–Vis Spectroscopy and X-Ray Diffraction. Furthermore, the particles were tested for its antimicrobial activity against two strains of microorganisms. The development of biosensor for environmental contaminants such as heavy metals were also approached. The green pathway we followed are sustainable, environmentally benign, simple, cost-effective and does not produce any harmful byproducts.

Environmental constraints have become the key issue for sustenance of industries worldwide. In leather industry, solid wastes create major problem to the environment, among which animal fleshing constitute a major portion. The main objective of this study is to evolve a simple, eco-benign method for the utilization of solid wastes to produce value added product. The product was developed by hydrolysis using alkaline protease (a novel Bacillus crolab 5468), which can be potentially used for surface upgradation of leather. Molecular mass of the polypeptides was found to be 9 kDa at 30 min and 6 kDa at 60 min of hydrolysis by MALDI-TOF. Furthermore, the polypeptides treated leather exhibited uniform grain pattern, better filling and strength properties compared to untreated leather. High value-added product presents a strong case for sustainable leather production as it adds both economic and environmental benefits to leather making.

Finger millet or ragi is one of the ancient millets in India (2300 BC). Of all the cereals and millets, finger millet has the highest amount of calcium (344 mg %) and potassium (408 mg %). It has higher dietary fibre, minerals and sulfur containing amino acids compared to white rice, the current major staple in India. The present study was carried out with objective to develop fortified mathri using non-germinated and germinated ragi flour and assess the organoleptic acceptability and analyze the mineral content (calcium, phosphorus and iron) of developed products. Ragi provides highest level of calcium, antioxidants properties, phytochemicals, which makes it easily and slowly digestible. Hence, it helps to control blood glucose levels in diabetic patients very efficiently. The recipe was standardized and subjected to organoleptic evaluation by a panel of semi-trained judges using 9-point hedonic scale. The overall organoleptic acceptability of the control mathri was 7.0 ± 1 and the mean score of developed mathri 20 per cent and 30 per cent fortified with ragi flour and germinated ragi flour sample were 6.2±1.30, 6±0.70, 7±0.70 and 7.4±0.54, respectively. It was observed that mathris prepared with fortification of 30 per cent germinated ragi flour were the most acceptable and liked by the panel of members. The results of the analysis indicated that Ca content was 198.9, Fe was 2.19 and P was 92 mg/100g in the control mathris. On the other hand, mathri fortified with 20 per cent and 30 per cent germinated ragi flour contained high content of Ca (329.0 and 394.1 mg/100g, respectively). This shows that the germination increases the calcium content in ragi. Regarding the level of iron, fortification of mathris with non-germinated ragi flour at 20 per cent and 30 per cent levels increased the iron content. Iron was found to be 2.68 and 4.06 mg/100g in the non-germinated ragi flour fortified mathris. While, in the mathris that were fortified with germinated ragi flour at 20 per cent and 30 per cent levels had comparably higher iron content. Level of phosphorus in non-germinated ragi flour fortified mathris (20% and 30% levels) had 96 and 148 mg/ 100g and germinated ragi flour had phosphorus 172 and 256 mg/100g.

Fish skin is a byproduct part and can be converted into value added product like gelatin. The objective of this research was to produce gelatin from two fresh-water fish skins i.e. Nile tilapia (Oreochromis niloticus) and Nile perch (Lates niloticus) and determine the physicochemical characteristics of the obtained gelatin. The physicochemical properties, free amino acids, protein content, pH, viscosity, colour, melting point, clarity, water holing capacity (WHC) and fat binding capacity (FBC), were studied and compared to the commercial bovine gelatin. Nile perch gelatin presented (87.24%) protein content which was resembles to bovine gelatin (88.18%). The viscosity (6.02 cP) of Nile tilapia extracted gelatin was also comparable to the bovine gelatin (6.77 cp). Results showed that the lightness of Nile tilapia gelatin (37.07) was greater than that of bovine gelatin (31.75). Regarding to the WHC, of Nile perch gelatin was higher by 3-fold (687.97%) than bovine gelatin (225.17%). While the Nile tilapia presented 1.4-fold (637.18%) higher than that found in bovine gelatin. Based on obtained results, it could be recomended that fish gelatin could be considered an excellent alternative to mammalian gelatin because of its functional properties similarity with commercial bovine gelatin.

Nowadays, climate change and global warming are major environmental issue due to continuous increase to atmospheric carbon dioxide concentration and vast growth in industrialization (Yaashikaa et al. in J CO2 Utiliz 33:131–147, 2019).

Lignocellulosic biomass is extensively present as cheap-cost recyclable resource on the globe. Lignocellulosic biomass transformation toward value-added biomolecules is the most sustainable approach as it is not competing with food chain or feed cycle. Lignocellulosic biomass conversion to value-added products is being carried out following various existing routes such as thermochemical, chemical, and or biological avenues. However, biological route of lignocellulosic biomass conversation via enzymes is one the most feasible, rapid, and ecological benign approach. Diverse range of microbial communities have been involved to secret various extracellular cellulase enzymes that degrade stubborn lignocellulosic biomass into simple carbon sources, which can further be converted into value-added products starting from biofuel to bioplastics. However, catalytic activities of these cellulases are not up to the mark that can support industrial need at present due to lower substrate specificity, substrate conversion rate, and turnover number. To this end, many experimental analysis have already been carried out to improve the bioprocess development for enhancing lignocellulosic biomass degradation through engineering (mutations and genetic engineering) intervention on cellulase enzymes. Hence, this chapter will depict a critical overview on current research activities toward ameliorating cellulase enzyme catalytic efficacy through mutational, genetic, and protein engineering approaches for lignocellulosic biomass conversation to value-added products.

The cereals of today are more nutritious and healthful than ever before. Cereals processing is one of the oldest and the most essential part of all food technologies. Pasta products and noodles have been staple foods since ancient times in many countries all over the world. In this study pasta formulation was substituted with blending sapota powder in different proportions (4 levels i.e. 0%, 10%, 20%, 30%) into semolina and maida flour separately. Pasta products were prepared using eight different formulations and adding water (approximately 31% of total weight) in DOLLY pasta extruder machine. All the samples were evaluated for physical properties: specific length (mm/g), bulk density (kg/m3), specific density (kg/m3) and porosity (%); functional properties: water absorption index (%), water solubility index (%) and oil absorption capacity (ml/g) and nutritional compositions: moisture (%), crude protein (%), fat (%) and carbohydrate (%). Highest specific length 36.20 mm/g was observed for T5 treatment, low bulk density 368.10 kg/m3 was observed for T5 and highest porosity 9.24% was found for T1 treatment. The maximum WAI, WSI values 325.83%, 17.33% respectively was observed for T1 treatment and minimum value of oil absorption capacity 1.06 ml/g for T8 treatment. The moisture content of dried pasta products was found in the range of 6 to 7%. The maximum value of crude protein 13.07% was found for T5 and minimum value 8.81% for T4 treatments. The fat contents were varied from 1.02% to 1.28 %. The maximum value of carbohydrate was 76.20% for T1 and minimum value 65.41% for T8.

This work focuses on the sea shell and its source and application of known clam shells. These clam shells are marine waste which is made of calcium carbonates .Its utilization is highly required to make a value added product and waste minimization. The depletion of polymer has motivated the researcher to search the alternative to reduce the consumption of polymer. Thus the recent studies on the clam shells have been done to understand its utilization in polymer and other application. Some of the important applications may include potential of seashell as filler materials in different polymeric composites, which would enhance its mechanical properties along with its applications in mechanical industries.

Australian industry estimates 500 t of banners are land-filled every year due to its complex nature which makes recycling either difficult or an expensive process. This study details a new low-cost solution for waste Polyvinyl Chloride (PVC) coated banners that does not require the separation of the PVC from the polyester fabric; overcoming a major barrier to recycling. End-of-life banner material was shredded with recycled cable material which improved the mix density and made material suitable for plastic manufacturing techniques. Life cycle analysis study proves that replacing virgin PVC by recycled PVC from banner emits 78% less kg CO2 equivalent. Both materials were characterized elementally and structurally using X-ray fluorescence and X-ray diffraction techniques. A safe fabrication temperature (

Pakistan is a developing country which has huge deposits of kaolin (China clay) at Nagar Parker in Sindh province and in Khyber Pakhtunkhwa (KPK). The total reserves in Nagar Parker and KPK are estimated to be 4.33 and 2.81 million tons respectively. Nagar Parker kaolin was used as an indigenous source to covert kaolin in to a value added product as zeolite Y with Si/Al ratio 3.57. The kaolin was believed an inactive phase and possess inert Si-O and Al-O structure which was transformed to active phase through fusion at elevated temperature (850oC) and autogeneous pressure in the presence of alkali hydroxide(NaOH).The raw kaolin and final product was characterized by X-ray Diffractometer (XRD), Scanning Electron Microscope (SEM), X-ray Florescence Spectrometer (XRF) and Particle size analyzer.

Microorganisms can play a crucial role in the efficiency for composting, which are essential for converting the organic wastes into a well-stabilized, value added product. However, the activity of most of the key functional microorganisms were inhibited due to the limited special nutrient substances or other physiochemical factors during composting, which further affected the quality of compost. The study was conducted to investigate the effects of enriched ammonium (NH4+-N) and organic nitrogen (Org-N) on indigenous microbial community and whether nitrogen (N) nutrient additions could modify the special species during composting. The results showed that the abundance and structure of bacterial community had distinctly diverse responses to different N nutritional treatments (no nutrient addition, NH4+-N addition, and Org-N addition). The addition of N sources enhanced the abundance of corresponding uncultured indigenous species negatively related to the factor of NH4+ and Org-N in redundancy analysis (RDA) during composting but the effect of NH4+ was more significant than Org-N. Nonmetric multidimensional scaling ordination (NMDS) demonstrated that both the two N additions changed bacterial community but had different duration for affecting bacterial composition. Conclusively, an optimized method for regulating the key stains with special biological capacity is proposed by controlling the single limiting-nutrient factor sharply decreasing at one of composting stages and negatively related to the key species in RDA.

Microbial treatment has been considered as an economic, effective and environment safe way of processing coal via degradation of the macromolecular network into simpler, low molecular weight produc...

Roasting of chickpea is an important step for the development of value added product, performed normally at 150–350 °C using conduction, convection and radiation. In this study, continuous roasting of chickpea grains was performed without incorporating sand and using a novel method. The roasting characteristics, physico-functional and antioxidant properties of products obtained through this method at 250, 270, 290, 310, 330 and 350 °C were compared to unroasted grain. The results showed that grains roasted at 350 °C possessed highest puffing index, high expansion index and lowest length/width ratio. Color of roasted chickpea flour changed from light to dark with a simultaneous increase in ‘a’ and ‘b’ value. Functional properties in terms of water absorption index and oil absorption capacity were between 1.97-2.99 and 1.25–1.81 g/g respectively. Total flavonoid content of chickpea decreased by 10% while an increase occurred in total phenolic content (46%) and antioxidant activity (60%) respectively. FTIR and DSC profiles of roasted grain flour indicated changes in different functional groups and crystalline nature of starch. This method demonstrated that chickpea may be roasted effectively without any contamination in lesser time compare to other processes. Novel continuous roasting therefore could be considered for chickpea roasting industry.

One of the major ecological concerns associated with biodiesel production is the generation of waste/ crude glycerol during the trans-esterification process. Purification of this crude glycerol is not economically viable. In this context, the development of an efficient and economically viable strategy would be biotransformation reactions converting the biodiesel derived crude glycerol into value added chemicals. Hence the process ensures the sustainability and waste management in biodiesel industry, paving a path to integrated biorefineries. This review addresses a waste to wealth approach for utilization of crude glycerol in the production of value added chemicals, current trends, challenges, future perspectives, metabolic approaches and the genetic tools developed for the improved synthesis over wild type microorganisms were described.

The utilization of waste skin from fish for production of value added by-products has attracted substantial attention. Black kingfish ( Ranchycentron canadus ) is used for culinary purpose but their skin was waste part and convert into in value added product like gelatin is the good practice of post harvest management of waste utilization. In order to evaluate the waste from black kingfish as source of gelatin, the gelatin was from skin and its rheological and functional properties were examined at temperatures 40°C. The skin of Black Kingfish yielded 10.20 per cent indicating skin as an important source of gelatin production. The gel strength of gelatin skin (206.5g), viscosity (9.53 cP), melting point (21.76°C), water holding capacity (3.96 ml/g), pH (4.9), emulsifying capacity and stability (46.50%) and (28.53%), respectively obtained from extracted gelatin. The Hydroxyproline content in extracted gelatin was about (6.73mg/g). It can be concluded from the study that Black kingfish is prospective source to produce gelatin in good yield with desirable functional properties comparable to commercially available mammalian gelatin.

Water hyacinth a fresh water aquatic plant is considered as a noxious weed in many parts of the world since it grows very fast and depletes nutrients and oxygen from water bodies adversely affecting the growth of both plants and animals. Hence conversion of this problematic weed to value added chemicals and fuels helps in the self-sustainability especially for developing countries. The present review discusses the various value added products and fuels which can be produced from water hyacinth, the recent research and developmental activities on the bioconversion of water hyacinth for the production of fuels and value added products as well as its possibilities and challenges in commercialization. (C) 2017 Elsevier Ltd. All rights reserved.

An experiment was carried out to evaluate the dehydration and rehydration characteristics of bitter gourd (Momordica charantia L.) fruits. The slices of bitter gourd were blanched in boiling water and steam for 1, 2 and 3 minutes respectively. The slices were then dried at 65°C, 60°C and 55°C in a cabinet dryer up to constant moisture content.After final dehydration, rehydration for 10minutes, 20minutes, 30minutes, 50minutes, 70minutes and 90 minutes were undertaken respectively. There were seven treatments, replicated thrice and experiment was laid out in completely randomized design. The moisture content declined rapidly in bitter gourd rings dried at 65°C.The rehydration ratio recorded was 6.42, coefficient of rehydration was 13.91 and percent water in rehydrated sample was 88.14% respectively in water blanched samples. Hence, it is concluded that, among the three drying temperatures and two blanching methods, better dehydration and rehydration characters were reported in samples dried at 60°C and blanched in water for 2 minutes.

Brazil is the world’s largest producer of orange and passion fruit, which are destined mainly for industrialization, generating grand volumes of wastes. The solid portion of these residues is a rich source of pectin - composed mainly of galacturonic acid and neutral sugars, which through the hydrolysis process can be used in biological conversion processes, as the production of polyhydroxyalkanoates (PHAs). This way, we characterized these wastes, followed by the extraction and hydrolysis of pectin for employ as a substrate for the cell growth of Cupriavidus necator. The results confirmed the large portion of pectin (almost 40 g.100g-1) and soluble sugars, present in these wastes. The hydrolyzed extract showed as a good source of carbon for the cell growth of C. necator with YX/S 0.56 and 0.44, µMax 0.27 and 0.21 for orange and passion fruit wastes respectively, similar to other carbon sources. This way, the extraction and hydrolysis of orange and passion fruit wastes for the cellular growth of C. necator, can be a good alternative to converting of residues in high value added product.

Simple Summary Fungi treatment is well established as a promising approach to upgrade the nutritional value of lignocellulosic biomass. This potency of fungi treatment is, however, primarily based on in vitro experiments, and extrapolation to practice is currently hindered, owing to a dearth of studies addressing the practical relevance of fungal treatment of high-fiber feed, such as rice straw and rice stubble. These potential biomasses are rife in Southeast Asian countries, coinciding with increasing rice production; however, it remains a big challenge to utilize rice stubble as a potential feed for ruminants. Similar to rice straw, rice stubble is traditionally eliminated through controlled burning, which is harmful to the environment. The aim of this study was to convert rice stubble into a new animal feed capable of increasing environmental friendliness. Using urea, it is well known to modify the lignification or silicification of lignocellulosic biomass. However, it remains scanty in combination with fungi treatment. Therefore, we treated rice stubble with either urea or oyster fungus (Pleurotus ostreatus) or a combination of these two treatments and offered these treated rice stubbles to slow-growing goats with the objective to study their effect on feed intake, digestibility, and fermentation end-products. Abstract The objective of this study was to evaluate the efficacy of the fungal treatment (Pleurotus ostreatus) of urea-treated rice stubble on growth performance in slow-growing goats. Eighteen crossbred Thai-native x Anglo-Nubian male goats (average body weight: 20.4 ± 2.0 kg) were randomly assigned to three experimental total mixed rations containing 35% rice stubble (RS) that were either untreated (URS), urea treated (UTRS), or treated with urea and fungi (UFTRS). URS and UTRS were cultivated and harvested from an aseptically fungal spawn, incubated at 25–30 °C for 25 days. Indicators of growth performance were monitored, and feces were collected quantitatively to assess nutrient digestibility, during a 12-week feeding trial. All goats remained healthy throughout the experiment. The goats fed UFTRS had a lower feed conversion ratio (kg feed/kg growth) compared to goats fed URS or UTRS. Compared to URS, dietary UFTRS increased the nutrient digestibility of slow-growing goats, such as organic matter (OM) (+8.5%), crude protein (CP) (+5.5%), neutral detergent fiber (NDF) (+39.2%), and acid detergent fiber (ADF) (+27.4%). Likewise, dietary UFTRS tended to increase rumen ammonia concentrations, but rumen pH and volatile fatty acids were not affected by UFTRS. In conclusion, the present study indicates that the fungal treatment of RS is an effective tool to improve the growth performance of slow-growing goats.

The present work deals with the production of glycidol through a new synthetic approach based on the conversion of 2-chloro-1,3-propanediol (β-MCH), a by-product in the epichlorohydrin production plant. β-MCH was converted with high yield (90%) and selectivity (99%) to glycidol using an alcoholic solution of KOH at room temperature in only 30 minutes. A simplified early stage assessment based on the use of the green metrics and a life cycle analysis were adopted in order to evaluate the environmental feasibility of this innovative route if compared with the traditional chain to epichlorohydrin. The waste recovery and the maximization of the overall process efficiency lead to sensible reductions per each indicator considered in the assessment, suggesting the possibility of developing on a full industrial scale. In addition, in order to verify the potentialities behind the substitution of the fossil-based glycidol with the product resulted from the recovery of the β-MCH, a cradle-to-gate analysis and the GREENMOTION® tool were adopted.

The objective of the study was to prepare noodles using Citrus maxima fruit segments suiting diabetic populations. The texture value decreased from 138 to 116 g force (fresh segments) and it increased for dry segments supplemented noodles (122 to 162 g force). Noodles supplemented with 30% fresh and 5% dry fruit segments were sensorial acceptable. Naringin and other bioactive compounds such as phenolics, flavonoids and carotenoids were retained better in uncooked noodles in comparison to the cooked noodles. The glycemic index of the formulated noodles falls within the medium glycemic index (GI) from 66.23% to 58.21% with resistance starch ranging from 3.47% to 8.89% compared to control. Thus pomelo segments in noodles had effectively helped in lowering the GI. Hence, the supplementation of pomelo fruit segments can be used as an ingredient to develop value added product suiting normal and diabetic population.

Moringa oleifera leaves have been reported to be a rich sources of vitamins especially, vitamin A and minerals. They are also an excellent source of nutrients such as vitamin C, zinc, calcium, iron and potassium and phytochemicals which have been shown to have positive health effects. The leaves can be eaten as a vegetable. The leaves cannot be stored more than a week without refrigeration due to its perishable nature. Hence, the leaves can be dried and converted into powder. The powder or dry leaves can be used to enhance the nutritional value of the foods. The present paper thus attempts to develop and standardize new innovative value added product using dried moringa leaves. Among the different drying methods studied blanched and shade dried leaves had better nutrient content. Hence the shade dried leaves were used for standardizing moringa leaf versatile food mix. It was standardized by using grains along with pulses in different variations of moringa leaves. Nutritional properties were analyzed. The standardized moringa leaf versatile food mix contains 6.5 per cent of protein, 6358μg of beta carotene and 4.2 g of iron and hence it will meet the average nutritional requirement of 20 per cent of all age groups. The versatile food mix can be stored in Metalized Poly Propylene (MPP) packages upto 6 months with significant changes in their nutritional properties.

This work aimed to characterize the sensory attributes of hot air-dried persimmon (Diospyros kaki) chips, correlate these attributes with consumer hedonic information, and, by doing so, present recommendations for cultivars that are most suitable for hot-air drying. A trained sensory panel evaluated dried persimmon samples (representing 40 cultivars) for flavor, taste/aftertaste, and texture. In addition, in each of two tests conducted in different years, more than 100 consumers provided hedonic evaluations of 21 unique samples in a ranking task with a balanced incomplete block design. A partial least squares regression model correlating the mean hedonic ranking to the trained panel data was developed using the data from the first consumer panel. The predictions from the model were correlated with the second panel to verify the model. It was found that including taste, aftertaste, and texture data (but not specific flavor attribute data) produced a predictive model (Spearman's ρ=0.83). This indicates that flavor is likely secondary to taste and texture in dried persimmon chips. Using the validated predictive model, 6 of the 40 persimmon cultivars tested are recommended for a dried chip product; these cultivars are ‘Fuyu’, ‘Lycopersicon’, ‘Maekawa Jiro’, ‘Nishimura Wase’, ‘Tishihtzu’, and ‘Yotsumizo’.

En Colombia el aprovechamiento industrial de la uchuva es deficiente por lo cual se propone evaluar un proceso de transformación que otorgue un valor adicional al producto. Alimentos funcionales son productos que por virtud de sus componentes activos proveen beneficios a la salud más allá de componente nutricional. Este trabajo de investigación consistió en la evaluación durante el almacenamiento de polvo de uchuva (Physalis peruviana L.) obtenido mediante secado por aspersión y adicionado con vitamina C, hierro, ácido fólico, fibra soluble (polidextrosa) y proteína de soya. El polvo obtenido a partir de la optimización del proceso de secado por aspersión se almacenó bajo dos condiciones de envasado diferentes: con vacío (V) y sin vacío (NV), para diferentes tiempos de almacenamiento (0, 1, 2, 3, 4, 5 y 6 meses) y a tres temperaturas de almacenamiento de 4, 20 y 30°C. Los resultados indicaron que la mejor condición de almacenamiento es envasado sin vacío a una temperatura de 20°C, alcanzando valores al final del período de almacenamiento (6 meses) para la vitamina C, B9 y hierro en mg/100g de polvo de uchuva de 22,33 ± 1,82; 261,74 ± 5,45 y 8,88 ± 0,61, respectivamente. Además, la fibra y la proteína dietética en g/100g de polvo de uchuva fue de 6,89 ± 0,27 y 10,44 ± 0,29, respectivamente. Una tendencia a la baja se observó en los parámetros de color (CIE-Lab) durante el tiempo de almacenamiento siendo más significativa cuando la temperatura de almacenamiento se incrementó. In Colombia the industrial use of cape gooseberry is poor, which is proposed to evaluate a transformation process leading to a value added product. Functional foods are products that by virtue of their physiologically active components provide health benefits beyond basic nutrition. This research focused on the evaluation during storage of cape gooseberry powder obtained by spray drying and added with vitamin C, iron (ferrous bisglycinate), folic acid, soluble fiber (polydextrose) and soy protein. The powder obtained from the optimization of the process was stored under two different packaging conditions: with vacuum (V) and without vacuum (NV), storage time (0, 1, 2, 3, 4, 5 and 6 months) and three storage temperatures of 4, 20 and 30°C. The results indicated that the best storage condition was packaging without vacuum at a temperature of 20°C, reaching values at the end of the storage period (six months) of vitamin C, B9 and iron expressed in mg/100g of cape gooseberry powder of 22.33 ± 1.82, 261.74 ± 5.45 and 8.88 ± 0.61, respectively. Additionally, the protein and dietary fiber in g/100g cape gooseberry powder were 6.89 ± 0.27 and 10.44 ± 0.29, respectively. A diminishing trend was observed in the color parameters (CIE-Lab) during storage time being more distinct the higher the storage temperature. Incluye referencias bibliográfiacs

The aim of this work was to evaluate the physico-chemical, instrumental color and texture, and sensory qualities of restructured tilapia steaks elaborated with small sized (non-commercial) tilapia fillets and different levels of microbial transglutaminase (MTG). Four concentrations of MTG were used: CON (0 % MTG), T1 (0.1 % MTG), T2 (0.5 % MTG), and T3 (0.8 % MTG). In addition, bacterial content and pH shifts were also evaluated during 90 days of frozen storage. The different levels of MTG did not affect (P > 0.05) either the proximate composition of the restructured tilapia steaks or the bacterial growth during the frozen storage. MTG improved (P

Cauliflower leaves are rich in β-carotene and iron and has highest waste index. Therefore, an attempt was made to utilize its leaves in value added product, thus reducing the wastage. The malted wheat flour was blended with cauliflower leaf powder in the ratios of 10, 20 and 30% for the development of biscuits. The developed products were stored for 90 days to ascertain the changes in proximate composition and sensory characteristics. The highest moisture, crude protein, crude fibre and ash content of 1.68, 9.49, 13.32 and 1.49% were recorded in biscuits prepared from 70:30: malted wheat flour: cauliflower leaf powder, respectively. However, 100:00: whole wheat flour: cauliflower leaf powder recorded highest value of crude fat (21.96%). On the basis of sensory evaluation, biscuits prepared from 90:10: malted wheat flour: cauliflower leaf powder was adjudged the best with regard to their acceptability and storability.Keywords: Cauliflower leaves, biscuits, malted wheat, β-carotene, iron, protein, fibreAfrican Journal of Biotechnology, Vol. 13(9), pp. 1019-1026, 26 February, 2014

The production of hairdressing scissors, which are a high value added product, by a metal injection moulding route, using a 440 type hardenable stainless steel powder and a PEG/PMMA composite binder system has been investigated. Previous research has highlighted a number of problems associated with the PM processing of 440 type stainless steels; however, the present study has ascertained that, with careful control of the sintering conditions, a microstructure with finely distributed, spheroidal chromium carbide and high hardness could be attained following subsequent heat treatment.

Synthesis of Carbon dots (C-dots) from bio-degradable waste is a much researched subject now-a-days. The demand for green chemistry and cost-effectiveness lead us to synthesize C-dots from kitchen waste. Nanometer sized carbon particles with unique optical properties were observed during the study. A simplistic approach was used for the synthesis which converted the waste materials into value-added products. Several different analyses were carried out on the obtained product which showed pristine results in comparison with the previous results.

Researchers around the world are studying on different carbon capture and storage (CCS) options to reduce global warming by reducing CO 2 emission from various sources. Among all these options carbonation technology has some promising benefits over other technologies such as exothermic heat, availability of feed stocks, safe carbonated product and value added product and by-product, etc. In carbonation technology CO 2 chemically reacts with Ca/Mg bearing oxides or hydroxides and transformed into an environmentally safe solid carbonate materials. This technology has attracted attention of several researchers around the world and scientists of Albany Research Centre, USA have been working on it for few years. Recently a project has been established in Newcastle, Australia to set up a carbonation plant. Considering the potential benefits mentioned above, the prospects of carbonation technology to reduce global warming by reducing CO 2 emission have been reviewed, discussed and evaluated in this study.

Organic aerosol (OA, i.e., the organic fraction of particles) accounts for 10–90% of the fine aerosol mass globally and is a key determinant of aerosol radiative forcing. But atmospheric OA is poorly characterized and its life cycle insufficiently represented in models. As a result, current models are unable to simulate OA concentrations and properties accurately. This deficiency represents a large source of uncertainty in quantification of aerosol effects and prediction of future climate change. Evaluation and development of aerosol models require data products generated from field observations. Real-time, quantitative data acquired with aerosol mass spectrometers (AMS) (Canagaratna et al. 2007) are critical to this need. The AMS determines size-resolved concentrations of non-refractory (NR) species in submicrometer particles (PM1) with fast time resolution suitable for both ground-based and aircraft deployments. The high-resolution AMS (HR-AMS), which is equipped with a high mass resolution time-of-flight mass spectrometer, can be used to determine the elemental composition and oxidation degrees of OA (DeCarlo et al. 2006).

Significantly improved returns in their aerosol chemistry data can be achieved via the development of a value-added product (VAP) of deriving OA components, called Organic Aerosol Components (OACOMP). OACOMP is primarily based on multivariate analysis of the measured organic mass spectral matrix. The key outputs of OACOMP are the concentration time series and the mass spectra of OA factors that are associated with distinct sources, formation and evolution processes, and physicochemical properties.

The cloud condensation nuclei (CCN) concentration at cloud base is the most relevant measure of the aerosol that influences droplet formation in clouds. Since the CCN concentration depends on supersaturation, a more general measure of the CCN concentration is the CCN spectrum (values at multiple supersaturations). The CCN spectrum is now measured at the surface at several fixed ARM sites and by the ARM Mobile Facility (AMF), but is not measured at the cloud base. Rather than rely on expensive aircraft measurements for all studies of aerosol effects on clouds, a way to project CCN measurements at the surface to cloud base is needed. Remote sensing of aerosol extinction provides information about the vertical profile of the aerosol, but cannot be directly related to the CCN concentration because the aerosol extinction is strongly influenced by humidification, particularly near cloud base. Ghan and Collins (2004) and Ghan et al. (2006) propose a method to remove the influence of humidification from the extinction profiles and tie the “dry extinction” retrieval to the surface CCN concentration, thus estimating the CCN profile. This methodology has been implemented as the CCN Profile (CCNPROF) value-added product (VAP).

Phorbol esters (PEs) are diterpenes present in Jatropha curcas L. seeds and have a myriad of biological activities. Since PEs are toxic, they are considered to be futile in Jatropha-based biodiesel production chain. In the present study, the extracted PEs from Jatropha oil were used as a starting material to synthesise pharmacologically important compound, prostratin. The prostratin synthesised from Jatropha showed identical mass with that of the reference standard prostratin, as determined by Nano-LC-ESI-MS/MS. Considering the rapid growth in Jatropha biodiesel industry, potential exists to harness large amount of PEs which can be further utilised to synthesise prostratin as a value added product.

Background: Dates, because of their rich nutritional value can be used to develop muffins as value added product with partial replacement of sucrose with date syrup. The objective of this study was to develop high fiber containing product utilizing date syrup and wheat bran as recommended level of fiber is low in our diets. Method: 7 treatments of date bran muffins for varying concentration of date syrup i.e. 30, 40 and 50% were used with varying amount of wheat bran from 2.5 to 5% by keeping other ingredients constant. These muffins were analyzed for shelf life stability at ambient storage condition for 4 days. Nutritional analysis (moisture, ash, fat, protein, fiber and carbohydrate) was done along with mineral and sensory evaluation. Results and Conclusions: Sensory evaluation revealed that T5 (2.5% wheat bran + 50% Date syrup) was best among all treatments. The sensory score of muffins was reduced with the passage of time. Date bran muffins contained 30.3-31.3% moisture, 0.96-1.61% ash, 26.7-27.4% crude fat, 1.3-5.6% crude fiber, 11.4-13% crude protein and 93-20.9% carbohydrate. Increasing concentrations of date syrup in date muffins caused an increasing level of protein, fiber, higher softness and more color development while calorific value decreased by increasing the amount of date syrup.

Several studies have been conducted in many countries on how to increase the per capita consumption of poultry meat. With the growing demand for poultry meat, the development of value added product, such as chicken nuggets has been identified as the best way to increase poultry meat consumption. Apart from this allowing for the flourishing growth of fast food industries; chicken nuggets needs to be produced in higher quantity and to reduce cost, there is increasing interest in using of various meat additives. Though, chicken fat are edible, it is important to evolve production processes for gainful utilization of this part. So the main objective of this work was to study the effect of the addition of chicken fat and various salt contents on the physicochemical, proximate composition and sensory characteristics of chicken nuggets. Based on the results it is concluded that, even up to 5% level of chicken fat with 1.5–2% added salt there is no adverse effect in terms of physico-chemical, proximate composition and sensory qualities of cooked chicken nuggets. Even, at this fat and salt level product was more preferred by panellist than no fat-no salt chicken nuggets.

The objectives of this study were to develop a value added product, goat mortadella, using meat from discarded animals; to evaluate pork fat at various levels of inclusion in mortadella in an effort to reduce the fat content of the product; to determine consumer acceptability; and to determine the physico-chemical properties of this goat product. Three goat mortadella formulations were manufactured containing 10, 20 and 30% pork fat. The sensory characteristics, microbiological and proximate analysis, starch, chlorides, pH, water activity (Aw), water holding capacity (WHC), emulsion stability and CIE colour characteristics (i.e. a*, b* and L*) of the mortadella were evaluated. The total number of thermotolerant coliforms, Staphylococcus aureus, Salmonella and Clostridium sulphite-reducers in the goat mortadella were in accordance with Brazilian legislation. Consumer panellists detected significant differences (P