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Consumers have become more aware of the impact of nutrition on health, paying attention to the composition and origin of food and looking for natural products. There is a trend towards a “healthy” diet with low-energy foods and a preference for healthier alternatives. This study aimed to assess the technological quality and food safety of very-low-sugar apple jams with steviol glycosides substituting sugar in various quantities. Apple jam variants with SG substitution at concentrations of 30, 50, and 80% selected in preliminary studies were subjected to physicochemical, sensory, and microbiological analyses during storage for 3 and 6 months. The studied jams were sensorily acceptable, and no significant changes in the technological quality of the products were observed, apart from color darkening. The microbiological quality during storage for 3 and 6 months was also satisfactory. The use of a natural sweetener, steviol glycosides, in the production of apple jam was shown to be satisfactory. It resulted in a product with taste and odor similar to conventional jam but with a low energy value. This product is suitable for people with diabetes, people on a restrictive diet, or those who pay attention to a product’s natural features, in line with the clean-label trend.

Investigating the physicochemical properties and embedding forms of residual carbon (RC) and slag particles (SPs) in coal gasification fine slag (FS) is the basis for achieving its separation and utilization. An in-depth understanding of their compositional characteristics allows for targeted treatment and utilization programs for different components. In this work, the physicochemical properties and embedding forms of RC and SPs in FS were systematically investigated. An innovative calculation method is proposed to determine the mass fraction of dispersed carbon particles, dispersed mineral-rich particles, and carbon–ash combined particles by using a high-temperature heating stage coupled with an optical microscope. The unburned RC with a rough, loose surface and a well-developed pore structure acted as a framework in which the smaller spherical SPs with a smooth surface were embedded. In addition, the sieving pretreatment process facilitated the enrichment of the RC. Moreover, the RC content showed significant dependencies according to the FS particle size. For FS with a particle size of 0.075–0.150 mm, the mass proportions of dispersed carbon, ash particles, and the carbon–ash combination were 15.19%, 38.72%, and 46.09%, respectively. These findings provide basic data and reliable technical support for the subsequent carbon and ash separation process and the comprehensive utilization of coal gasification slag.

In this study, the effect of growing conditions in different harvest years on the physicochemical properties of various Ivorian mango kernel fat (MKF) varieties was investigated. The fats extracted from mango kernels were analysed with respect to their fatty acid composition (FAC) and triacylglycerol (TAG) composition, melting profile, and solid fat content (SFC). The results indicate that variations in MKF content between non-consecutive harvest years (2021 and 2023) were influenced by environmental conditions, particularly rainfall and genetic factors, demonstrating the diverse response to environmental changes. Traditional varieties showed a decrease in fat content in the drier year (2023), while commercial varieties exhibited an increase. FAC was also affected, with changes in oleic- and stearic-acid levels, depending on water availability. This impacted the TAG composition, which in turn influenced the physical characteristics of the MKF. These findings highlight the importance of climatic factors in determining the quality and characteristics of MKF, which have significant implications for industrial applications. This suggests that it is necessary to take into account such factors when implementing logistic chains for the supply of quality raw materials.

Rice bran, a byproduct of rice milling, comprises 12–14% protein. The foaming properties and associated mechanisms of the composite rice bran protein system were not well studied. In this study, a composite protein system composed of rice bran protein (RBP)–sodium caseinate (NaCas) and rice bran protein nanoparticles (RBPNs)–sodium caseinate (NaCas) was investigated. The results showed that the synergistic effect of RBP and NaCas increased the foaming stability of the composite solution up to 83.77 ± 2.75%. Moreover, the foaming capacity and foaming stability of the RBPNs-NaCas composite solution were up to 177.50 ± 3.53% and 80.28 ± 0.39%, respectively. The physicochemical properties results revealed that the particle size volume peaks of RBP-NaCas and RBPNs-NaCas were mainly concentrated at 55.7 nm and 197.1 nm, and RBPNs-NaCas showed a wider single peak particle size distribution. The ζ-potential values of RBP-NaCas and RBPNs-NaCas were changed to −35.5 ± 0.07 mV and −27.2 ± 0.28 mV after complexation. The apparent viscosity and consistency factor of RBP-NaCas decreased by 31.1% compared to RBP, while RBPNs-NaCas displayed similar parameters to the single proteins. The interfacial rheological test showed that RBP and RBPNs can significantly improve the interfacial properties of NaCas by enhancing the interfacial interaction and the interfacial viscoelastic modulus of composite proteins, which is conducive to the stability of the foam system. The outcome of the study provided a theoretical basis for RBP and RBPNs to partially replace NaCas in the processing of foamed food.

Drying conditions significantly impact the compositions and microstructures of polysaccharides, leading to various effects on their chemical characteristics and bioactivities. The objective of this study was to investigate how different industrial drying techniques, i.e., hot air drying, infrared drying, microwave vacuum drying, and freeze drying, affect the structural properties and biological activities of polysaccharides extracted from Rosa roxburghii Tratt fruit (RRTP). Results revealed that these drying methods significantly altered the extraction yield, molecular weights, monosaccharide ratios, contents of uronic acid and total sugars, gelling properties, particle sizes, thermal stability, and microstructures of RRTPs. However, the monosaccharide composition and functional groups of polysaccharides remained consistent across the different drying techniques. Biological activity assays demonstrated that RRTPs, particularly those processed through microwave vacuum drying (MVD-RRTP), exhibited excellent anti-linoleic acid oxidation, robust anti-glycosylation effects, and significant α-glucosidase inhibition in vitro. The outcomes of this research demonstrate that microwave vacuum drying serves as an effective pre-extraction drying method for RRTPs, enhancing their biological activities. This technique is particularly advantageous for preparing RRTPs intended for use in functional foods and pharmaceuticals, optimizing their health-promoting properties for industrial applications.

ABSTRACTNon-thermal processing has been developed to increase the quality and storage life of fruit juices in response to consumer desire. Ozonation is a recently developed method that generates volatile oxygen atoms that can eliminate a broad spectrum of microbes and extend the shelf stability of food products. The present research was intended to investigate the ozone processing on the physicochemical characteristics, microbiological quality, sensory attributes, and antioxidant potential of Kinnow juice. In this study, Kinnow juice was processed to 150 mg/h of ozone gas at a constant concentration for 5, 10, and 15 min. The sample was then taken in a plastic container and stored at 35°C ± 2 for three months. The results revealed that ozone processing had a significant (p˂0.05) effect on the total phenolics (TP) contents, total flavonoids (TF) contents, total soluble solids (TSS), acidity, total antioxidant activity (TAA) and DDPH radical scavenging activity of Kinnow juice. In addition, the ozonation application also significantly (p˂0.05) decreased the population of the microbes when the ozone time was increased from 5–15 min. Among the treatments, it was observed that T3 had the highest TSS, acidity, TF contents, TAA, and DDPH radical scavenging activity values and the lowest mold and plate counts. Regarding sensory qualities, T0+ showed the highest sensory score during storage. Thus, it may be concluded from the findings of our study that ozone application improved the quality of Kinnow juice by increasing TSS, phytochemicals and decreasing the microbial population, thereby prolonging their shelf life.

ABSTRACTIn order to explore the effect of extrusion operating parameters on the physicochemical and antioxidation properties of the extruded Rhodiola, Rhodiola was extruded as raw material under different moisture content (24, 26, 28%), barrel temperature (120, 130, 140°C) and screw speed (200, 250, 300 rpm) conditions. After extrusion, the water solubility index of Rhodiola was significantly higher than that of raw material, while the water absorption index was significantly lower than that of raw material. In addition, due to Maillard reaction, L* and a* values of color decreased significantly. The extraction rate of soluble substances, rhodioloside, total flavonoids and total phenols of Rhodiola rosea after extrusion were significantly higher (P

为探明陇南‘晋龙2号’核桃果实的最佳采摘期，以‘晋龙2号’为供试品种，设置7个采摘期（2020年的7月24日、7月31日、8月7日、8月14日、8月21日、8月28日、9月4日），分别测定核桃表型特征，出仁率，核仁含水率、干基含油率，核桃油脂肪酸组成及含量等主要理化特征。结果表明：随着采摘期的推迟，青果单质量、湿果单质量、核仁鲜质量、核仁干质量呈先增加后下降并趋于稳定的变化趋势，核仁含水率逐渐减小，干基含油率先逐渐增大后趋于稳定，出仁率先逐渐增加后稍有降低，说明适当推迟采摘期有利于提高核桃产量和保证良好的核仁品质。采摘期对核桃油脂肪酸组成没有影响，但不同采摘期脂肪酸含量存在差异，且核桃油脂肪酸含量由大到小的顺序为亚油酸＞油酸＞亚麻酸＞棕榈酸＞硬脂酸＞花生一烯酸。根据主成分综合得分可知，在9月4日采摘的‘晋龙2号’核桃其油脂处于较佳水平。 In order to explore the optimum picking period of Longnan Jinlong 2 walnut, the Jinlong 2 walnut was collected at seven picking periods (July 24th, July 31th, August 7th, August 14th, August 21th, August 28th, and September 4th, 2020), and the main physicochemical characteristics such as phenotypic characteristics, kernel rate, moisture content and oil content(dry basis) of walnut kernel, and fatty acid composition and content of walnut oil were measured. The results showed that with the delay of the picking period, the green fruit weight, wet fruit weight, kernel fresh weight and kernel dry weight increased at first and then decreased and tended to be stable, and the moisture content of walnut kernel gradually decreased, the oil content(dry basis) gradually increased at first and then tended to be stable, and the kernel rate increased gradually and then decreased slightly, which indicated that delaying the picking period was beneficial to increase the yield of walnut and guarantee good quality of walnut kernel. The picking period had no effect on the fatty acid composition of walnut oil, but there were differences in the fatty acid content in different picking periods. The content of fatty acids in walnut oil in descending order was linoleic acid＞oleic acid＞linolenic acid＞palmitic acid＞stearic acid＞eicosenoic acid. According to the comprehensive score of the main components, the oil of Jinlong 2 was at a better level on September 4th.

Despite its importance, Lake Tanganyika is threatened by pollution especially around Bujumbura, the largest city on its shores, leading to its biodiversity loss, habitat destruction and trophic system disturbance. Hence, the objective of this paper is to assess the impact of the anthropogenic pollution of Bujumbura on rivers using water quality physicochemical and macroinvertebrates community parameters. Four rivers were sampled and two stations, upstream and downstream the city were considered. EC, TDS, NH4, NO2- and BOD5 show high values downstream at all rivers on one hand and NO3- except for Kanyosha on the other hand, while DO values significantly decreased downstream the rivers except for Kanyosha too. This indicates the increasing water pollution from upstream to downstream, what is consistent with the dominance of the pollution-tolerant Chironomidae and Lumbriculidae dowmnstream and high density of the pollution-sensitive taxa from the EPT orders upstream the rivers. The same trend was observed with the reduction in macroinvertebrates diversity as Shannon diversity and Pielou evenness indices are lower downstream than upstream. The canonical correspondence analysis showed that the pollution-sensitive Hydropsychidae and Simuliidae and DO are associated with upstream stations while pollution-tolerant Chironomidae high densities on one hand and higher nutrients’ concentrations, TDS, EC and BOD5 on the other hand were associated with downstream stations.. This study indicates that rivers crossing Bujumbura have caused anthropogenic pollution thathas negatively affected rivers’ ecosystem causing biodiversity loss, community simplification and water quality alteration. More facilities should be installed for sufficient wastewater treatment before it is discharged into rivers and Lake Tanganyika.

This study investigated the effect of using gamma radiation and high-pressure processing as pretreatment, to consider the structural and amino acid composition changes in rice bran hydrolysate (RBH). The extraction yield and degree of hydrolysis of the irradiated sample were greater than those of the pressurized and control samples, which radiation at 10 kGy gave 31 % yield. Protein content of the control was the highest at 36.1 %, with 32.4 % in pressurized sample at 500 MPa. Control had the highest concentration of total and branched-chain amino acids, with a value of 25,834 mg/100g. Before and after extraction, the microstructure changed visibly and protein agglomeration can be significantly induced by applying a high-pressure. Therefore, this study showed the potential of using both pretreatment methods prior to enzymolysis extraction, with radiation producing more extract. High-pressure produced more protein content, but neither method produced any difference in amino acid content.

The process of papain assisted hot water (WP), cellulase assisted hot water (WC), papain mixed cellulase assisted hot water (WPC), ultrasonic assisted papain (PU), and ultrasonic assisted cellulase (CU) for Patriniae polysaccharides (HPs) extraction were optimized using the indicate of polysaccharide yield, respectively. Then, the physicochemical characteristics, antioxidant and hypoglycemic activities of HPs were compared, with an additional correlation analysis between the characteristics and activities of HPs. The results showed that CU demonstrated the highest extraction rate at 30.50 % among all methods. Compared to previous hot water extraction (HW), the enzyme-assisted extraction increased molecular weight, reducing sugar, mannose, and glucose content of HPs, while ultrasound-assisted extraction lowered mannose and glucose content of HPs, and increased reducing sugar content of HPs. All HPs showed concentration-dependent hypoglycemic and antioxidant activities. Correlation analysis revealed that HPs with moderate galactose content, higher reducing sugar, protein, glucose, mannose, xylose, and molecular weight polysaccharide content would exhibit superior hypoglycemic and antioxidant activities, with CU-HPs expressing these excellent characteristics. Together with the exceptional polysaccharide yield, CU was a promising strategy to extract HPs, whose optimum process were: enzyme addition 2.5 %, solid–liquid ratio 1:25, ultrasonic power 150 W, ultrasonic time of 50 min.

The study aimed to compare the physicochemical composition, fatty acid profile, phenolic content and volatile organic compounds (VOCs) of feta cheese produced in two regions in Greece (mountainous grasslands and plains). The VOC profiles of forage in the mountainous grasslands were also investigated in order to detect any relationship between the two profiles. Forbs were found to be the major functional group in the mountainous area and the most abundant VOCs were aldehydes, alcohols, and terpenes. Significant variations were observed between the main compositional features of the two types of cheeses, with the cheese produced from the milk of ewes and goats grazing in the mountainous region having a higher moisture content, lower fat content, and higher protein content. A total of 34 VOCs were identified and the most abundant groups in the cheese samples were esters, hydrocarbons, and alcohols. The fatty acid profile, phenolic content, and terpene profile of the cheese were also affected by the type of pasture. The cheese produced from the milk of ewes and goats grazing in the mountainous region also had a higher content of conjugated linoleic acid (CLA) and a lower content of saturated fatty acids (SFAs). These findings suggest that the grasslands grazed by ewes and goats in the mountainous region have a positive impact on the nutritional quality of feta cheese. [ABSTRACT FROM AUTHOR]

Three types of Bulgarian brined cow cheese, produced according to the Bulgarian State Standard 15:2010 (BDS), and five types, according to individual cheese makers' firm technological production instruction (TPI), have been studied. Salt content, dry matter, titratable acidity, and fat content have been determined. Using the gas chromatographic method, we have identified the fatty acid composition according to ISO 12966-1. A descriptive sensory profiling test have been conducted for each sample to determine the studied parameters such as appearance, taste, smell, and consistency. Some of the TPI samples have been characterized by a high concentration of salt (% in the total mass), a low percentage of dry matter, and high water content. Only one of the examined samples, according to TPI, met the criteria for acidity according to BDS. The gas chromatographic analysis showed an increased content of palmitic acid in one of the TPI samples. For the examined samples of white brine cow cheese, labeled as produced according to the BDS standard, the obtained results were close to or fully compliant with the standard, with the exception of the titratable acidity in one of the samples. For the samples produced by TPI, the obtained results for these samples are not inferior to those produced by BDS. [ABSTRACT FROM AUTHOR]

Simple Summary: Consumer perception of organic cow milk is associated with the assumption that organic milk differs from conventionally produced milk. This study examined the effect of the farming system and season on the quality attributes of retail cow milk. Over one year, milk samples originating from conventional and organic production systems were collected monthly and assessed for their nutritional content, proximate composition, fatty acid profile, nutritional value, total phenolic content, antioxidant activity, and physicochemical characteristics. Results show that nutrient content remained consistent across production systems, except for a slightly higher fat level in organic milk. Fatty acid composition varied between systems and seasons, with organically produced milk showing higher polyunsaturated fatty acids. Nutritional indices related to lipid quality showed no significant differences between production systems and seasons. Total phenolic content remained consistent, while antioxidant activity was system-dependent and seasonal. Season influenced both free radical-scavenging activity (DPPH) and ferric reducing-antioxidant power (FRAP). Milk physicochemical characteristics, including pH, electrical conductivity, and freezing-point depression, were mainly influenced by season. Overall, this study provides detailed insights into the multifaceted interactions between production systems, seasons, and diverse characteristics of retail cow milk. Consumers differentiate milk-quality characteristics in relation to the production system, but data on retail milk composition are limited. This study investigated how farming methods and seasons affect proximate composition, fatty acid profile, antioxidant activity, and physicochemical characteristics of commercial cow's milk. Milk samples, both conventional (n = 84, 7 manufacturers) and organic (n = 24, 2 manufacturers), were collected monthly over a year. Farming system did not significantly affect milk composition other than fat content, whereas seasonal effects were notable, impacting the contents of ash, protein, and added water. Fatty acid composition exhibited variations influenced by both production system and season. Compared to conventionally produced milk, organically produced milk exhibited higher levels of polyunsaturated fatty acids (4.54 vs. 3.88, p < 0.01) and a lower atherogenicity index (2.23 vs. 2.50, p < 0.05). The antioxidant activity showed that conventionally produced milk exhibited better radical-scavenging activity (DPPH) (14.54 vs. 12.30 μM TE/mL, p < 0.01). Seasonal variations were evident in both free radical-scavenging activity (DPPH), with values of 12.29 μM TE/mL in winter and 15.58 μM TE/mL in spring (p < 0.05), and ferric reducing-antioxidant power (FRAP), with levels of 21.81 μM TE/mL in autumn and 27.94 μM TE/mL in spring (p < 0.05). Season significantly affected (p < 0.001) milk pH, electrical conductivity, refractive index, and freezing-point depression. In conclusion, this study showed that the farming system has a limited impact on retail milk quality compared to the significant influence of season. [ABSTRACT FROM AUTHOR]

In order to understand the water quality of five selected fresh water lakes of Bhandara district, Maharashtra (India), physicochemical characteristics viz. water temperature, pH, electrical conductivity (EC), total dissolved solids (TDS), total hardness (TH), dissolved oxygen (DO), chemical oxygen demand (COD) were investigated. Samples were collected from fifteen different points of five lakes (three samples from each lake) during the pre-monsoon and post-monsoon season. To understand the spatial distribution of physiochemical parameters with the help of Geospatial Technology, we used the Inverse Distance Weighted (IDW) interpolation method. The consequences of study were validated by comparing with World Health Organization (WHO) and Bureau of Indian Standard (BIS) criteria for drinking water. All physicochemical parameters were recorded more or less similar ecological status under permissible limit during the study period. This study also reveals that, water quality parameters were found apparently lower during post-monsoon season, which could have been due to dilution of water in post-monsoon season. [ABSTRACT FROM AUTHOR]

With the rising requirement for natural and biodegradable packaging materials, we focused in this study on the elaboration of a bioactive food packaging with desirable properties using high molecular weight chitosan (CHT) combined with ketones and ether-rich essential oils (EOs) such as menthone, α-thujone, and 1,8-cineole. The analysis of the physical parameters revealed that the CHT films containing EOs were thicker, more opaque, and less moisturized. Furthermore, the incorporation of EOs reduced the swelling degree of the CHT film except for sage EO. The evaluation of the physicochemical properties showed a considerable decrease in the contact angles and Lewis acid (γ+) component following the addition of the EOs. As regards the biological activities, the CHT film incorporating niaouli EO showed the highest antioxidant activity with values 45 times higher compared to the control CHT film. On the other hand, the CHT film containing peppermint EO exhibited the strongest antiadhesion activity against Staphylococcus aureus, Enterococcus hirae, Escherichia coli, and Pseudomonas aeruginosa with values of adhesion inhibition ranging between 36.30% and 61.09% depending on the bacterial species. Finally, a correlation was noticed between the Lewis acid (γ+) component of the material and the percentage of bacterial cell adhesion. These encouraging findings emphasize the effectiveness of CHT films containing ketones and ether-rich EOs as biodegradable and bioactive packaging. [ABSTRACT FROM AUTHOR]

This study investigated the water quality and the organic pollution level of rivers in Cotabato City, specifically the Rio Grande de Mindanao, Matampay, Esteros, and Tamontaka rivers. The physicochemical characteristics of water in these rivers were determined in the laboratory, and the level of organic pollution was determined using Palmer’s algal pollution index. Water quality assessment showed that the dissolved oxygen (DO) in Matampay River and the biological oxygen demand (BOD) in Esteros River exceed the minimum standard set by the Department of Environment and Natural Resources (DENR) for water quality in class C rivers. Results also showed that there were thirty (30) algal genera belonging to twelve (12) classes were observed in Cotabato City rivers. Algal genera belonging to Chlorophyceae and Bacillariophyceae were found to be the most abundant in these rivers. Using Palmer’s algal pollution index, the Rio Grande de Mindanao showed a probability of high organic pollution, while the rest of the rivers indicated a lack of organic pollution. For a more thorough assessment of the Cotabato City rivers, it is advisable to consider more comprehensive measures, such as extending the sampling duration and expanding the number of sampling stations. [ABSTRACT FROM AUTHOR]

The physicochemical, sensory characteristics, and fatty acids composition of two traditional ghee made from native West Azarbaijan buffalo and cow milk was investigated. In order to determine the oxidative stability, free fatty acids (FFAs) content and peroxide value (PV) of ghee samples were determined during 6 months of storage at ambient temperature (25°C). The yield of buffalo ghee was significantly higher compared to cow ghee (6.01 versus 3.10%). No significant difference was observed in the saponification value, iodine value, refractive index, and slip melting point between two ghee samples (p >0.05). FFAs content and PV of ghee samples increased significantly during six months of storage (p<0.05). At the end of storage, the PV in buffalo ghee (0.34 meqO2/kg) was significantly lower than that of cow ghee (0.39 meqO2/kg) (p<0.05). Fatty acid composition analysis revealed a high degree of saturation (67.93 and 72.69% in buffalo and cow ghee, respectively), with C14:0, C16:0, and C18:0 being the predominant saturated fatty acids. On the other hand, C18:1 and C18:2 were the main monounsaturated and polyunsaturated fatty acids in buffalo and cow ghee. Buffalo ghee displayed a significantly higher level of conjugated linoleic acid than that of cow ghee (p<0.05). Significantly higher scores were given to buffalo ghee by the panelists for all evaluated sensory attributes (p<0.05). According to the findings of this study, buffalo ghee has high nutritional potential as well as consumer acceptance, and its development would improve the livelihoods of rural herders by promoting their market share and preventing the stagnation of buffalo breeding activity. [ABSTRACT FROM AUTHOR]

In this article, the results of the study on the physicochemical characteristics of some liquid organic matters on the kinetics of their high-temperature oxidation (combustion) were presented for the first time. These results were obtained by the method of acoustic emission spectrum from heat source. The research results of the amplitude-time characteristics (until cessation of combustion completely) and the frequency response functions (in a given frequency range) of oxidation (combustion) process of liquid organic matters showed that there are following unambiguous dependences: 1) the dependences of the number of the amplitude maximum of the frequency and time spectrum in a given frequency range, as well as of the fractal dimension of the received acoustic signal on the number of carbon atoms in the carbon frame of organic matters and their molar mass; and 2) the dependences of the time of beginning of the combustion (ignition) of primary cloud of organic matters vapors and the final combustion time of the primary cloud of organic matters vapors on the number of carbon atoms in the carbon frame of the organic matters and their partial vapor pressures. The practical aspect of using the results obtained is dictated by the need to develop standard samples of amplitude-time and amplitude-frequency characteristics, depending on the physicochemical and combustible properties of the organic matters. This is necessary for the data bank of the acoustic emission monitoring system to establish a fire hazardous state and make anti-crisis decisions at critical infrastructure facilities. [ABSTRACT FROM AUTHOR]

The petroleum industry produces a large amount of wastewater, known as produced water (PW), during oil production and processing. This PW contains hazardous organic and inorganic components that can harm the environment. Conventional treatment methods have been used to purify PW, but they do not meet environmental regulations, especially when the goal is to reuse the water. Therefore, further research is needed to find an effective technology for managing PW. This review focuses on the characteristics and management of PW originating from oil and gas fields. Firstly, we provide a detailed overview of PW production scenarios worldwide and in the US with detailed quantities and chemical compositions of organic, inorganic, and physicochemical characteristics. Secondly, challenges and environmental concerns associated with treating PW are discussed. Thirdly, all relevant treatment technologies for PW are systematically explored. In addition, this review highlights the management of PW and suggests treatment options and best practices for the industry, and finally, future research needs and opportunities for sustainable water treatment and effective reuse technologies are addressed. Because PW contains a variety of severe contaminants, single methods have not been effective in converting it to a reusable form or fulfilling disposal criteria. As a result, integrated technologies may provide a potential approach that not only meets regulatory standards but also provides chances to employ PW as a non-conventional water supply. Advances in PW management are critical and demand a defined framework and risk-based approach to determine and build the most efficient plan. [ABSTRACT FROM AUTHOR]

Simple Summary: Dairy products derived from mountain-origin milk are recognized for their superior composition, which can positively impact sensory and nutritional attributes. This study delves into the alterations in milk composition, nutritional quality, and antioxidant properties within the context of semi-intensive goat farming in mountainous regions, specifically during the post-weaning to end-of-lactation phase. The research was conducted in Greece, a region known for its prevalent mountain livestock farming systems. The study unearthed noteworthy fluctuations in milk yield and gross composition over the data collection period. The composition of milk fatty acids, particularly polyunsaturated fatty acids, exhibited a discernible correlation with forage intake, leading to enhanced nutritional lipid quality indices with prolonged grazing duration. Additionally, the study identified an upswing in total phenolic content towards the study's conclusion, suggesting potential health benefits. Importantly, milk physicochemical properties remained relatively stable throughout the study, with no significant changes observed. In summary, this research offers valuable insights into the dynamics of milk composition and quality within semi-intensive goat farming systems situated in mountainous regions. These findings can prove invaluable to cheese manufacturers and farmers striving to elevate the quality of milk produced in mountainous regions under semi-intensive management systems. Dairy products from mountain-origin milk are known for their superior composition and quality. This study aimed to examine changes in composition, nutritional quality, and antioxidant properties of milk from semi-intensively managed goats in mountainous regions during the post-weaning to end-of-lactation period. Bulk tank milk samples from 10 farms were collected bi-weekly in the period from March to September. The farms were situated in regions with an average altitude of 772.20 m above sea level. The results revealed significant variations in milk composition, with fluctuations in fat, protein, lactose, and total solids. Milk yield per doe showed seasonal differences, with the highest yield in April and the lowest in September. Fatty acid composition exhibited changes throughout the sampling period, with variations in polyunsaturated fatty acids. Nutritional indices, such as the atherogenicity index and thrombogenicity index, remained within the recommended values. Antioxidant properties, including total phenolic content, DPPH, FRAP, and ABTS, showed significant differences, with higher values toward the end of the study. Milk pH, electrical conductivity, brix value, and refractive index also exhibited variations, while density and freezing point remained relatively stable. The study provided valuable information that can be used to develop breeding and feeding plans to achieve uniform milk quality in mountainous regions. [ABSTRACT FROM AUTHOR]

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The repeated use of cooking oils and ghee for the deep frying of food materials may affect their nutritional quality. The present study evaluated the effect of repeated frying on the physicochemical characteristics and antiradical potential of canola oil and ghee. The oil and ghee were used for frying of fish and chicken for 2, 4, 6, 8, and 10 frying cycles followed by the analysis of physicochemical, oxidative stress, and antiradical parameters. Regression analysis of the data showed a frying cycle‐dependent significant linear increase in saponification (R2 = 0.9507–0.9748), peroxide and acid values (R2 = 0.956–0.9915), and malondialdehyde (MDA) production (R2 = 0.9058–0.9557) of canola oil and ghee subjected to fish and chicken frying but exponential increase in saponification value (R2 = 0.9778) and MDA production (R2 = 0.7407) of canola oil and ghee used for fish frying. The increase in the number of frying cycles linearly decreased the iodine value (R2 = 0.9781–0.9924), and 1, 1‐diphenyl‐2‐picrylhydrazyl, hydroxyl, and 2, 2′‐azino‐bis(3‐ethylbenzthiazoline‐6‐sulfonic acid) radical scavenging potential (R2 = 0.9089–0.9979) of canola oil and ghee. Repeated frying in cooking oil and ghee increases oxidative stress and decreases their physicochemical and antioxidant qualities. Canola oil was comparatively more oxidative resistant than canola ghee. The regression equations derived from regression analysis will guide researchers to conduct similar types of univariate studies. [ABSTRACT FROM AUTHOR]

Food dehydration is a preservation technique that guarantees its supply. Food like vegetables and fruits are traditionally dehydrated with natural gas or solar energy, however, this work demonstrates the feasibility of doing it with energy from a geothermal power plant in Nayarit, Mexico. Different species of pineapple (Miel, Cayenne, and Esmeralda) were dehydrated at different temperatures from 64 to 80°C and the safety of the product was subsequently verified, for these aerobic mesophiles (<230 ufc/g), total coliforms (<0.3 s.m.), molds and yeasts (<120 v.e.), and salmonella spp (Absent in 25 g), and results were obtained within the proposed specifications, which were generated taking as reference the national and international guidance standards. A sensory evaluation, a modified Flash Profile (mFP), was carried out with a group of judges trained in descriptive methodology, since a better consensus of responses was obtained, thus demonstrating the usability of mFP for food dehydration. The studies of pineapple allowed the evaluation of production with the DGA 200 technology, and the microbiological standards, as well as sensory and physicochemical parameters, were considering just to verify that product is suitable for human consumption. The technology is a system that takes advantage of the heat of the earth, with which it is possible to work 7 days a week or the entire pineapple season. Physicochemical changes caused by its dehydration with respect to the content of vitamin C, carbohydrates, and dietary fiber in the three species of dehydrated pineapple were measured. In the fresh samples, an average concentration of vitamin C 9 mg/100 g, carbohydrates 11.6 g sugar/100 g, and dietary fiber 0.96% were measured. The dehydrated samples presented an average value of vitamin C of 95 mg/100 g, carbohydrates 72.6 g sugar/100 g, and dietary fiber 8.6%, these results were similar to Mühlbauer and Müller, 2020, Drying atlas, drying kinetics and quality of agricultural products, Elsevier. [ABSTRACT FROM AUTHOR]

The purpose of this research is to characterize and explore the feasibility of deep eutectic solvent‐based aqueous two‐phase system (DES‐ATPS) for its potential application in the extraction and purification of anthocyanins. Various combinations and molar ratios of DES using choline chloride as hydrogen bond acceptor (HBA) and butanediol (BDO), ethylene glycol (EG), and lactic acid (LA) as hydrogen bond donor (HBD) were synthesized, screened, and investigated on its physicochemical properties. The binodal phase diagrams were developed as basis for the ATPS development. It was noted that LA‐based natural deep eutectic solvents (NADES) were highly polar and likely to enhance the solubility of anthocyanin in DES. Regardless, the simple molecular structure and low viscosity of EG‐ and BDO‐based DES enhanced the solubility of anthocyanin and recorded a monomeric anthocyanin content ranging from 10.52 ± 0.78 mg cyanidin‐3‐glucoside/g at 40°C and 10.78 ± 0.84 mg cyanidin‐3‐glucoside/g at 30°C, respectively. Lastly, the liquid–liquid equilibrium binodal curves were developed and ChCl:1,3‐BDO (1:4) and ChCl:1,4‐BDO (1:4) exhibited excellent phase‐forming ability, thus concluding its excellent potential for anthocyanin extraction through ATPS. [ABSTRACT FROM AUTHOR]

Jebba Upper Basin upstream at Kainji, was constructed on River Niger in Nigeria during the last five decades mainly for hydropower generation, but receives pollutants through anthropogenic activities. This study assesses physical and chemical characteristics of Jebba upper basin on River Niger, North Central Nigeria using appropriate standard methods. The results show that the mean values of the physical and chemical parameters of water were: temperature (27.89±1.84 °C), pH (7.17±0.22), dissolved oxygen (6.35±0.91 mg/L), total hardness (42.33±32.89 mg/L), biological oxygen demand (2.85±1.07 mg/L), and conductivity (51.13±29.09 µs/cm). The result shows that temperature has significant positive (either at r < 0.05 and r < 0.01) association with Total Hardness (TH) (0.47), BOD (0.30) and NO3 - (0.43) though inversely correlated with transparency (-0.29, r >0.05). Total Hardness also have a positive correlation (0.52, r >0.05) with nitrate. Spatial-temporal variations influenced by environmental factors were observed to impacted water quality parameters in the study area. [ABSTRACT FROM AUTHOR]

The pursuit of low-cost manufacturing of newly effective pigments is a pressing economic need. Thus, in this work, low-cost ZnFe2O4 spinel nanoparticles (ZF-NPs) with an average diameter of 20 nm were successfully synthesized using a simple sol–gel method, which can be extended for large-scale fabrication of a reddish nano pigment. TGA/DTA, XRD, DRS, HRTEM, and SEM/EDX investigations were used to characterize the as-prepared product. The color of synthesized NPs was studied using CIE L*a*b* colorimetric method with color coordinates of L* = 41.7, a* = 72.2, and b* = 48.8. The newly developed pigment was examined to be superior to the traditional pigment (M6001/Fe2O3: L* = 30.4, a* = 42.16, and b* = 45.7). After that, the synthesized nano pigment was integrated into both ink and paint formulations as a multifunctional coating. The inclusion of synthesized nano pigment in metal coating printing ink formulation was done to produce a good alternative and cost-effective substitute for the commercially available pigment used in the inks industry. Also, the effect of the fabricated nanoparticles on corrosion resistance and thermal stability of epoxy-based paint formulations was evaluated using different standard tests. Therefore, the ZnFe2O4 pigment should be applied as a highly efficient inorganic nano pigment. [ABSTRACT FROM AUTHOR]

Although cold brew coffee is becoming increasingly popular among consumers, the long coffee extraction time is not conducive to the further development of the market. This study explored the feasibility of ultrahigh pressure (UHP) to shorten the time required for preparing cold brew coffee. The effects of pressure and holding time on the physicochemical characteristics and sensory evaluation of UHP-assisted cold brew coffee were also determined. The extraction yield; total dissolved solid, total phenol, and melanoid content; antioxidant capacity; and trigonelline and chlorogenic acid contents of UHP-assisted cold brew coffee increased as the pressure increased. The extraction yield and the total dissolved solid, total phenol, total sugar, and chlorogenic acid and trigonelline contents were higher when the holding time was longer. The HS-SPME-GC/MS analysis demonstrated that the furan, aldehyde, and pyrazine contents in coffee increased as the pressure and holding time increased. The pressure did not significantly impact the concentrations of volatile components of esters and ketones in coffee samples. However, the increase in holding time significantly increased the ester and ketone contents. The sensory evaluation results revealed that as pressure rose, the intensities of nutty, fruity, floral, caramel, and sourness flavors increased, whereas bitterness and sweetness decreased. Longer holding time increased nutty, caramel, sour, bitter, sweet, and aftertaste flavors. Principal component analysis (PCA) results indicated that holding time is a more crucial factor affecting the physiochemical indices and flavor characteristics of coffee. UHP can shorten the preparation time of cold brew coffee. Pressure and holding time significantly affected the physiochemical indices and volatile components of UHP-assisted cold brew coffee. UHP-assisted cold brew coffee had lower bitterness, higher sweetness, and a softer taste than conventional cold brew coffee. [ABSTRACT FROM AUTHOR]

Plum (Prunus salicina Lindl.) is an important stone fruit crop in Sichuan that is increasingly in demand by consumers owing to its flavor and outstanding nutraceutical properties. The physicochemical characteristics, antioxidant capacity, and volatile profiles of five traditional and new plum cultivars in Sichuan were determined using high-performance liquid chromatography and gas chromatography time-of-flight mass spectrometry. The results showed that all plums exhibited an appropriate quality profile for fresh consumption; the new cultivar 'ZH' exhibited the highest soluble solids content, sugar–acid ratio, total phenolic content, total flavonoid content, and antioxidant capacity. High sugar–low acid properties were observed in five plum cultivars. Sucrose was the main sugar, while quinic acid and malic acid were the main organic acids. The plums were rich in volatile compounds and had specific volatile characteristics. A total of 737 volatiles were identified in the plum fruit, and orthogonal partial least-squares discriminant analysis was employed to screen 40 differential volatiles as markers for cultivar distinction. These findings offer comprehensive information on the physicochemical characteristics, antioxidant capacity, and volatile profiles of plums. [ABSTRACT FROM AUTHOR]

Natural antimicrobials are effective against both food-borne pathogens and spoilage bacteria. The current study aimed to evaluate the in vitro antimicrobial activity of eight natural bioactive compounds (BACs) and one synthetic compound, butylated hydroxytoluene (BHT), and to evaluate the effect of one selected BAC (AITC) on the safety and quality of minced chicken meat. Additionally, physicochemical (pH, color, water-holding capacity (WHC), chemical forms of myoglobin (deoxymyoglobin-DeoMb, oxymyoglobin-OxyMb, and metmyoglobin-MetMb), thiobarbituric-acid-reactive substances (TBARs)), and microbiological properties (in vitro antimicrobial activity and determination of minimum inhibitory concentration (MIC)) were also evaluated through electronic-nose odor detection. Allyl-isothiocyanate (AITC), thymol, eugenol, and geraniol showed the broadest spectrum of in vitro antibacterial activity against one major meat spoilage bacterium and five pathogenic bacteria that were tested. Subsequently, AITC was selected to be applied to fresh minced chicken meat at different concentrations (at concentrations of the MIC (MIC-1), two times the MIC (MIC-2), and four times the MIC (MIC-4)). The chicken meat was then vacuum-packaged and kept for up to 14 days at 4 °C, and its quality properties were checked during storage. In this study, the addition of low concentrations of AITC (MIC-1) maintained the lightness (L*) and increased the WHC of the meat. High concentrations (MIC-2 and MIC-4) caused a significant increase in lightness (L*) and folded yellowness (b*) value, and they significantly reduced the redness (a*) and TBARS values compared to the control meat. The amounts of MetMb and DeoMb were reduced and the quantity of OxyMb was increased as a result of the addition of AITC to the chicken breast. Throughout storage, particularly at MIC-4, AITC showed the lowest numbers of aerobic mesophilic cells, as well as a reduction in Listeria monocytogenes cell numbers and a decrease in Salmonella Typhimurium counts. In addition, the meat containing MIC-4 did not exhibit growth of Pseudomonas lundensis after 10 days. During the storage period, an electronic-nose assay demonstrated a distinction in the odor buildup of AITC across the various meat groups, and meat treated with MIC-4 showed a trend that was clearly opposite to that of untreated meat. These encouraging results demonstrate the potential of AITC to improve the safety and shelf life of meat and meat products. [ABSTRACT FROM AUTHOR]

Using response surface methodology (RSM), this study investigates the effect of NaCl substitution (50%) with KCl, CaCl2, and MgCl2 in the packaging brines (controlled variables) on the characteristics (responses) of plain green Spanish-style Manzanilla olives, maintaining the salt-mixture level of 5%. The RSM showed that the increment of CaCl2 caused a linear significant (p-value ≤ 0.05) decrease in pH and a linear increase in firmness (instrumental), hardness (panel scores), and crunchiness. The models for bitterness and fibrousness also included quadratic (CaCl2·MgCl2) and cubic (the three salt) interactions, which led to areas of minimum and maximum scores around the central points of the CaCl2-MgCl2 and KCl-MgCl2 axes, respectively. In contrast, the increase in the KCl level linearly decreased bitterness scores. Optimisation resulted in a relatively low desirability (0.57) and the selection of a combination that may necessitate further refinement, such as increasing KCl or reducing CaCl2 levels, especially for markets sensitive to bitterness. Interestingly, the overall score and buying predisposition positively correlate with salty, smell, acid, and appearance and negatively with bitterness. Furthermore, PLS-R analysis found that the pivotal attributes influencing overall appreciation were smell and crunchiness while buying predisposition was promoted by crunchiness. Conversely, bitterness had a detrimental impact on these appreciations. Cluster analysis grouped the experimental runs into four categories, with sensory profiles predominantly diverging in bitterness, salty, and kinesthetic characteristics. Ultimately, this study elucidates four distinct sensory profiles that consumers experience. [ABSTRACT FROM AUTHOR]

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A series of hydrotalcite-derived Mg–Al oxide systems with Mg/Al atomic ratios of 2 and 3 were synthesized. The hydrotalcite of Mg–Al-2 and Mg–Al-3 samples was prepared for 24 h, and Mg–Al-2-Fast and Mg–Al-3-Fast samples were kept only for 1 h. The physicochemical characteristics of the samples were studied by X-ray diffraction, scanning electron microscopy, and 27Al nuclear magnetic resonance. The surface area of the samples was determined by low-temperature N2 ad(de)sorption at 77 K. NH3 and CO2 temperature-programmed desorption was applied to determine the acid and base sites of the surface. Based on the study of Mg–Al oxide samples with different times of hydrotalcite preparation, it was found that reducing the maturation time of the mother liquor after coprecipitation from 24 to 1 h increased the volume and the surface area of mesopores and external specific area of the samples, and also the concentration of weak and medium weak base sites. These in turn increase the activity of the catalysts and the selectivity of 1-butanol formation in the process of Guerbet condensation of ethanol. The highest 1-butanol selectivity of 64% and the yield of 23.4% are achieved over the Mg–Al-2-Fast catalyst at 548 K (with stable selectivity of 64% up to 12 h). [ABSTRACT FROM AUTHOR]

Cheeses have different characteristics based on the coagulant used during their production. Making suspesi soft cheese by adding biduri (Calotropis gigantea) leaf extract is generally followed by heating. The present work focused only on the ability of biduri leaf extracts to coagulate milk protein, and not on heating of the extract. The present work aimed to analyse the coagulation power of fresh and powdered biduri leaf extracts, and to evaluate the physicochemical, chemical, and organoleptic characteristics of the produced suspesi soft cheeses. The present work used a completely randomised design with two treatments and six replications. The variables measured were physicochemical characteristics, including coagulation time, curd production, whey percentage, pH, and lactic acid titration. Physicochemical characteristic analyses of suspesi soft cheeses coagulated with fresh and powdered biduri leaf extracts showed significant differences (p < 0.05) in the coagulation time and curd production. On the other hand, it did not show significant differences (p > 0.05) in the percentage of whey, pH, and lactic acid titration. The chemical content of suspesi soft cheeses showed significant differences (p < 0.05) in the water, protein, and crude fat contents. The organoleptic characteristics of suspesi soft cheeses showed a significant difference (p < 0.05) in the colour, but did not show significant differences (p > 0.05) in the smell, taste, and texture. Suspesi soft cheese produced with fresh biduri leaf extract had better coagulation power, physicochemical characteristics, chemical content, and organoleptic characteristics. [ABSTRACT FROM AUTHOR]

The present work evaluated the physicochemical and functional characteristics of different indigenous buckwheat varieties grown in Gilgit Baltistan, Pakistan, using grains and milled flour (fine flour, coarse flour, bran, and husk). Results showed that the thousand grain weight, length, width, thickness, arithmetic mean diameter, and geometric mean diameter were found to be highest in common buckwheat. In contrast, the highest mean values for sphericity were observed in Tartary buckwheat. The water absorption capacity, oil absorption capacity, swelling capacity, foaming, and foaming stability were high in common buckwheat as compared to Tartary buckwheat. Results regarding chemical properties revealed that common buckwheat contained higher quantity of protein (14.67%), fat (3.86%), fibre (1.38%), ash (2.24%), and total carbohydrate (65.8%); while Tartary buckwheat contained moisture (13.31%), protein (11.9%), fibre (1.38%), fat (3.57%), ash (2.69%), and total carbohydrate (68.8%). Furthermore, during the comparison of milling factions, it was found that buckwheat husk contained the highest quantity of copper (6.78 mg/100 g) and manganese (32.79 mg/100 g), while fine flour proved to be a rich source of magnesium. The present work identified variability among buckwheat varieties and milling fractions for physicochemical and nutritional traits that could be used to supplement various food products as functional ingredients. [ABSTRACT FROM AUTHOR]

Food waste (FW) management by 'Waste to Energy' via anaerobic digestion (AD) is essential to reduce its carbon footprint and environmental impact. Present study aims to provide insights in understanding physicochemical characteristics of three different rice-based cooked FW for biogas production through AD. Three FWs used for the study are vegetables with lentils (VFW), leafy vegetables (LFW), and chicken (MFW). From the results, it is observed that total solids and ash content of VFW are higher than LFW & MFW, with oxygen demand being low in VFW. Dominating Functional groups in LFW, MFW, and VFW are complex organic compounds, low-fat compounds, and less complex organic compounds, respectively. Biogas production in VFW was higher overall, followed by MFW, and least in LFW. Correlation coefficient & cluster analysis reveals the significance of oxygen demand, pH, organic carbon, and volatile solids in biogas production. VFW and MFW, being less complex undergo maximum decomposition and produce more biogas (345 and 339 ml/g VSfed, respectively). LFW with high lignocellulose content produces less biogas (182 ml/g VSfed) due to its recalcitrant nature. It is also observed that deconstruction of the complex organic matters (cellulose and lignin) results in generation of more amorphous cellulose that is easily degradable during AD process. Overall, it can be concluded that VFW and MFW are highly suitable due to high degradability and biogas production. Hence, combination of these FWs with and without pretreatment can be used for upgrading biogas generation can be carried out in future studies. [ABSTRACT FROM AUTHOR]

Introduction: Helicobacter pylori (HP) has several important virulence factors including Cytotoxin-Associated Gene A (CagA). Studying the protein structure and physicochemical characteristics of CagA from the sequence data are essential to understand their virulence ability. This study compared the protein structure and physicochemical characteristics of CagA western-type HP29965 and J99. Methods: We retrieved the DNA sequences from GenBank, NCBI (HP26695: NC_000915.1; J99: NC_000921.1. Protein modelling from protein sequences using Swiss-Model was visualized using PyMOL. Physicochemical characteristics were obtained using ExPasy ProtParam. Results: CagA HP26695 has Glu-Pro-Ile-Tyr-Ala (EPIYA)-A, EPIYA-B, and EPIYA-C, while CagA J99 lacks EPIYA-A. Both strains have relatively similar tertiary protein structures. CagA J99 has fewer amino acids and molecular weight than CagA 26695. Both strains have negative GRAVY values, a high aliphatic index (>70), and the same estimated half-life. Conclusion: HP J99 only has EPIYA-B and EPIYA-C. Both strains are thermostable and stable. However, J99 is more thermostable and stable than HP26695.

Purpose: Diverse commercial cultivars as well as wild pomegranate genotypes are widespread throughout Iran. Such diversity considered as backbone of breeding programs. This study was aimed to comparative analysis of fruit traits of eight local pomegranate cultivars and a well-known, commercially adapted, “Wonderful” cultivar. Research method: The fruits were harvested and transferred to the laboratory. The fruit, aril and skin parameters were measured and the data was analyzed as completely randomized design with three replications. Findings: The results clearly showed diverse differences among cultivars. The highest fruit weight, length, width, aril weight, aril diameter, aril fresh/dry weights, skin fresh/dry weights were found in “Gavkoshak”. The highest calyx length and skin thickness were recorded in “Galookandeh”. The “Torsh Oud”, “Faroogh”, “Galookandeh” and “Rubab” were detected to have hard seeds. The highest TSS, skin / aril anthocyanin and sucrose content were found in “Wonderful”. The maximum amount of glucose and fructose were observed in the “Rubab”. The results finally showed that “Gavkoshak” and “Rubab” cultivars had the greater ranks in terms of their physical fruit parameters. In terms of chemical properties, the best cultivars were “Wonderful” and “Rubab”. The “Rubab”, “Gavkoshak” and “Wonderful” are recommended as superior cultivars for either pomegranate production or future breeding programs. Limitations: There was no limitation. Originality/Value: The “Wonderful” is an introduced one and the comparative analysis of pomegranates of Fars origin concurrently with this new plant material would be valuable. Furthermore, the pomological traits of these local cultivars were not also studied earlier.

Abstract Apple pomace, which makes up 20–30% of all processed apples, is an accessible source of bioactive ingredients that could be used in the food industry. A research of the impact of drying techniques on the quality characteristics of apple pomace powder was carried out to efficiently utilize this waste. The pomace was dried at 50 °C and 60 °C in a vacuum-assisted microwave dryer and an oven dryer, respectively. The different temperatures chosen for the drying of apple pomace were selected based on preliminary tests. Microwave drying resulted in reducing the drying time and improving the physicochemical, functional and morphological properties of the powder. The TPC (Total phenolic content) and AA (antioxidant activity) of pomace powder were found to be considerably influenced by the drying technique. Maximum TPC, DPPH and FRAP values observed for the apple pomace powder dried in the microwave were 5.21 ± 0.09 mg GAE/g, 93 ± 1% and 3.22 ± 0.04 µg/mg, respectively while as in oven drying, the values were 3.14 ± 0.06 mg GAE/g, 89 ± 1% and 2.22 ± 0.02 µg/mg. Microwave drying led to increasing bulk density (0.55 ± 0.01 g/cc), water hydration capacity (3.35 ± 0.09 mL/g), oil binding capacity (0.95 ± 0.04 g/g), solubility index (14.0 ± 0.9%), and emulsion capacity (60.0 ± 1.0%) of the powder. Lower values for bulk density (0.50 ± 0.01 g/cc), water hydration capacity (3.04 ± 0.08 mL/g), oil binding capacity (0.70 ± 0.03 g/g), solubility index (10.0 ± 0.8%), and emulsion capacity (48.0 ± 0.9%) were observed in oven-dried powder. Microwave drying resulted in a more disordered, crystalline and porous structure of apple pomace powder as compared to oven-dried powder as confirmed by SEM (Scanning electron microscopy) and XRD (X-ray diffraction). Microwave-dried powder also had a higher vitamin C content (20.00 ± 0.12 mg/100 mg) than oven-dried powder (12.53 ± 0.08 mg/100 mg). This study may be helpful in the preprocessing of apple pomace for bioconversion processes and extraction of valuable components from apple pomace. Graphical abstract

Background & Aims: Thymus vulgaris L. belonging to the Lamiaceae family has been widely used for medicinal purposes. T. vulgaris essential oil (EO), which is derived from the aerial parts of the plant, has shown potent antimicrobial activities in previous studies. However, its hydrophobic nature limits its application as a natural antimicrobial agent. Focusing on this problem, the objective of this survey was to develop a nano-sized delivery system of the EO not only to enhance the water solubility but also protect it from degradation. Materials & Methods: In this study, T. vulgaris EO-loaded nanoemulsion was prepared using Tween 80 and Span 60 (surfactants) via high-pressure homogenization and physicochemical characteristics, long-term stability and antimicrobial activity on a broad range of microorganisms were evaluated. Results: The GC-MS of the EO showed that thymol was the primary compound with a 45.6% value. TEM and AFM images showed the spherical shape of nanoparticles with an average droplet size of 175.6 ± 0.96 nm. Interestingly, the final formulation had significantly lower MICs and MBCs in comparison with pure oil. Furthermore, it showed the lowest MIC and MBC values against Ent. faecalis and B. subtilis, respectively. Regarding the antifungal effects of the formulation, it was more effective on C. albicans than A. niger. Conclusion: The obtained data revealed that encapsulation of the EO as nanoemulsion significantly elaborates its antimicrobial properties, which can be considered as an stable and effective antimicrobial formulation for various purposes such as a food preservative.

The structure and physicochemical properties of fermented wheat starch-guar gum (FS-GG) mixtures of wheat starch naturally fermented for 72 h and different proportions of GG (0%, 0.1%, 0.3% and 0.5%, m/m) were studied. The results showed that the addition of GG significantly reduced the amount of leached amylose and the swelling power of FS, and distinctly lowered its peak viscosity and setback value. GG resulted in aggregation of FS granules to form a gel with a tight network structure, and led to an overall increase in the storage modulus (G’) and loss tangent (tanδ). Fourier transform infrared spectroscopy (FT-IR), differential scanning calorimetry (DSC) and X-ray diffraction (XRD) results indicated that the addition of GG reduced the degree of order, gelatinization enthalpy and relative crystallinity of FS. The gel firmness of FS-GG mixtures increased slowly during storage. The results of this study indicated that GG delayed the retrogradation of FS by changing its crystal structure and gel structure, and the effect was most pronounced at an addition level of 0.5% GG.

Abstract The physicochemical characteristics of water samples from Lake Hawassa was determined with the aim of pointing out possible impacts of industrial effluents, agricultural chemicals and domestic sewage on the water quality of the lake. For this, a total of 15 physicochemical parameters were measured in 72 water samples collected from four different locations on the lake that are adjacent to areas involved in various human activities including agriculture (Tikur Wuha), resort hotel (Haile Resort), public recreation (Gudumale) and referral hospital (Hitita). Samples were collected over a period of six months covering the dry and wet seasons in 2018/19. One-way analysis of variance revealed the presence of significant difference in the physicochemical quality of the lake’s water across the four study areas and the two seasons. Principal component analysis identified the most discriminating characteristics that differentiate the studied areas according to the nature and level of pollution status. Tikur Wuha area was found to be characterized by high levels of EC and TDS, the values of these parameters were about twice or more than that measured in the other areas. This was ascribed to contamination of the lake by runoff water from the surrounding farmlands. On the other hand, the water around the other three areas was characterized by high nitrate, sulfate and phosphate. Hierarchical cluster analysis classified the sampling areas in to two groups, where Tikur Wuha constituted one group and the other three locations the second group. Linear discriminant analysis provided 100% correct classification of the samples into the two cluster groups. The measured values of turbidity, fluoride and nitrate were found to be significantly higher than the standard limits set by national and international guidelines. These results show that the lake has been facing serious pollution problems from various anthropogenic activities.

To explore the changes in physicochemical characteristics of muscle protein of grass carp during cold storage, the muscle protein samples were prepared from the grass carp fillets which were refrigerated at 4 ℃ for 0, 2, 4, 6, 8 and 10 d, respectively. And their molecular weight (MW) distribution, water holding capacity（WHC）, solution viscosity, thermodynamic property, as well as salt solubility of actomyosin were determined by size exclusion HPLC, rheometer and differential scanning calorimetry (DSC), etc. The results showed that the average MW of muscle protein was decreased during the whole cold storage period, while the WHC decreased severely in the early stage of cold storage and was dropped by 56.12% at the 8th day. The apparent viscosity of muscle protein decreased quickly at low shear rates, and fell from 0.89 Pa·s of 0 d to 0.05 Pa·s of 10 d at a shear rate of 20 s−1. The salt solubility of actomyosin declined obviously and dropped by 40.96% after 6 d of cold storage. Moreover, two endothermic peaks were observed in DSC curves of the protein samples from refrigerated fish muscles, and the onset temperature (Te) and peak temperature (Tm) of the biggest peak were both maximized at the 6th day, while its corresponding enthalpy change (∆H) was minimized. The results indicated that the 6th day of cold storage was a key time point for complex changes of grass carp muscle proteins. This study provides basic data for better understanding the deterioration mechanism of grass carp muscle during cold storage.

Meat products are known for their lipid profile rich in saturated fats and cholesterol, and also for the formation of oxidation compounds; therefore, a reduction in animal fat may result in a product less harmful to health. Pijuayo is an Amazon fruit known for its nutritional properties, such as its fiber and lipid content. For these reasons, it is an attractive fruit to replace animal fat in meat products. The present work used pijuayo pulp and peel flours to partially replace animal fat in beef-based burgers at 25% and 50% levels, considering sensory and physicochemical outcomes evaluated by Principal Component Analysis (PCA), Correspondence Analysis (CA) and Multiple Factor Analysis (MFA). Pijuayo flour affected the physicochemical characteristics evaluated by PCA, where the samples with greater fat replacement were characterized by a high carbohydrate content and instrumental yellowness. The minimal fat replacement did not abruptly affect the PCA’s instrumental texture and color, proximal composition, yield properties, and lipid oxidation. The overall liking was greater in the 25% fat reduction treatments, even greater than the control, in which positive sensory attributes for liking were highlighted for those treatments. A small segment of consumers (11% of total consumers) preferred the treatment with greater replacement of fat with pijuayo peel flour, which these consumers tended to characterize as seasoned. However, this treatment had the lowest liking. The MFA showed that the sensory characteristics tender and tasty were strongly correlated with overall liking and were highlighted in the samples of 25% fat reduction, suggesting that the pijuayo improves the tenderness and flavor of reduced-fat burgers. Other inclusion levels between 25% and 50% of fat replacement could be explored, and optimization studies are needed. In addition, the sensory characteristics and flavor-enhancing compounds of the fruit, as well as the nutritional aspects of the inclusion of pijuayo, should be studied, such as the fatty acid profile. These characteristics will be informative to explore pijuayo as a fat replacer at a pilot scale and industrial scale.

Rosa roxburghii Tratt pomace is rich in insoluble dietary fiber (IDF). This study aimed to investigate the influence of three modification methods on Rosa roxburghii Tratt pomace insoluble dietary fiber (RIDF). The three modified RIDFs, named U-RIDF, C-RIDF, and UC-RIDF, were prepared using ultrasound, cellulase, and a combination of ultrasound and cellulase methods, respectively. The structure, physicochemical characteristics, and functional properties of the raw RIDF and modified RIDF were comparatively analyzed. The results showed that all three modification methods, especially the ultrasound–cellulase combination treatment, increased the soluble dietary fiber (SDF) content of RIDF, while also causing a transition in surface morphology from smooth and dense to wrinkled and loose structures. Compared with the raw RIDF, the modified RIDF, particularly UC-RIDF, displayed significantly improved water-holding capacity (WHC), oil-binding capacity (OHC), and swelling capacity (SC), with increases of 12.0%, 84.7%, and 91.3%, respectively. Additionally, UC-RIDF demonstrated the highest nitrite ion adsorption capacity (NIAC), cholesterol adsorption capacity (CAC), and bile salt adsorption capacity (BSAC). In summary, the combination of ultrasound and cellulase treatment proved to be an efficient approach for modifying IDF from RRTP, with the potential for developing a functional food ingredient.

Bacons, which possess a transparent fat tissue after heating, have high commercial value in China owing to their good sensory quality. This study was performed to explore the formation of transparent fat tissue by comparing the physicochemical characteristics and microstructures of transparent and non-transparent fat tissues. The physicochemical characteristics and microstructure of fat tissue were found to be significantly affected by drying, which increased the saturated fatty acid content and oxidation level, and decreased the moisture content and water activity (p