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Summary: In current investigation, the effect of the breads enriched with red pepper powder at different concentrations (0.5%, 1.0%, 1.5% and 2.0%) on colour parameters, antioxidant activity, total phenolics, flavonoids, phenolic components, minerals and sensory properties was revealed. While the brightness results of the breads L* decreased, there was a significant increase in the a* and b* values. As the concentration of the pepper powder added to bread dough increased, a significant increase was observed in bioactive compounds such as total phenol, antioxidant activity and flavonoids in the bread. It was determined that bread enriched with 1% red pepper powder received the highest sensory scores compared to other breads. The phenolic compound amounts of the breads showed some changes based on the pepper concentrations. Protein amounts of the wheat bread fortified with red pepper powder were specified to be between 9.32 (0.5%) and 9.79% (control). Phosphorus (P) and potassium (K) quantities of the breads were assessed to be between 745.27 mg kg−1 (0.5%) and 846.69 mg kg−1 (2.0%) to 2266.63 mg kg−1 (control) and 2907.38 mg kg−1 (2.0%), respectively. The flavour, smell, colour and texture values of the pepper bread samples varied depending on the added pepper concentration. As a result, the most liked formulation by the consumers was the pepper bread with 1.0% added, followed by 1.5%, 2.0%, 0.5% in decreasing order. [ABSTRACT FROM AUTHOR]

Summary: In this study, the role of germination times and malt production preliminary stages on the bioactive and phenolic compounds and antioxidant activity of barley grains was investigated. Antioxidant activity values of barley, soaked barley and dried barley have been reported between 5.00 mmol/kg (barley) and 6.65 mmol/kg (sokaed barley). The total phenol and flavonoid quantities of the barley, soaked barley and dried barley samples were recorded to be between 58.49 (dried barley) and 69.10 mgGAE/100 g (soaked barley) to 145.22 (dried barley) and 157.75 mgQE/100 g (soaked barley), respectively. The total phenol content of green malt and dried‐roasted malt were recorded to be between 115.85 (3rd day) and 237.80 mgGAE/100 g (7th day) to 111.83 (3rd day) and 346.04 mg GAE/100 g (7th day), respectively. While catechin amounts of barley samples are registrated between 5.83 (dried barley) and 10.29 mg/100 g (soaked barley), catechin amounts of green and dried‐roasted malt samples were identified between 5.20 (malt for 3rd day) and 56.42 mg/100 g (malt for 7th day). In general, an increase in the phenolic components of green and dried‐roasted malt samples was observed with germination. [ABSTRACT FROM AUTHOR]

Nanotechnology is one of the most dynamic research areas and the fastest-growing market. Developing eco-friendly products using available resources to acquire maximum production, better yield, and stability is a great challenge for nanotechnology. In this study, copper nanoparticles (CuNP) were synthesized via the green method using root extract of the medical plant Rhatany (Krameria sp.) as a reducing and capping agent and used to investigate the influence of microorganisms. The maximum production of CuNP was noted at 70 °C after 3 h of reaction time. The formation of nanoparticles was confirmed through UV-spectrophotometer, and the product showed an absorbance peak in the 422–430 nm range. The functional groups were observed using the FTIR technique, such as isocyanic acid attached to stabilize the nanoparticles. The spherical nature and average crystal sizes of the particle (6.16 nm) were determined using Transmission Electron Microscopy (TEM), Scanning Electron Microscopy (SEM), and X-ray diffractometer (XRD) analysis. In tests with a few drug-resistant pathogenic bacteria and fungus species, CuNP showed encouraging antimicrobial efficacy. CuNP had a significant antioxidant capacity of 83.81% at 200 g/m−1. Green synthesized CuNP are cost-effective and nontoxic and can be applied in agriculture, biomedical, and other fields.

Herein, we report on the development of chitosan-capped silver nanoparticles (AgNPs-CHI) with an intrinsic activity against breast cancer cells. Following chemical synthesis via a simple, one-pot reaction, the chitosan coating of AgNPs was verified using Fourier-transform infrared and ultraviolet–visible spectroscopies. The physicochemical properties and morphology were characterized using dynamic light scattering, scanning electron microscopy, and transmission electron microscopy. The shelf stability of the optimized platform was tracked for 3 months upon storage at either room temperature or 4°C. Then, the anticancer activities of AgNPs-CHI on human breast cancer cells, MCF-7, versus normal human cells, human skin fibroblasts (HSF), were evaluated via 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide cytotoxicity assay and tumor-associated biomarkers determination by enzyme-linked immunosorbent assay, in comparison with plain silver nitrate (AgNO3) solution. AgNPs were successfully coated with chitosan and demonstrated acceptable physicochemical properties, with a spherical morphology and high stability upon long-term storage. Although AgNPs-CHI and AgNO3 demonstrated comparable cytotoxicity to MCF-7 cells, AgNPs-CHI resulted in 10-fold lower toxicity to HSF cells, suggesting a higher selectivity. In addition, AgNPs-CHI lowered IL-6 and tumor necrosis factor-alpha levels in MCF-7 cells by 90 and 30%, respectively, compared to 60 and 10% in the case of plain AgNO3. The interesting therapeutic modality presented in this study is promising for potential clinical applications.

Summary: In this study, the effects of different roasting techniques on the oil content, bioactive compounds, antioxidant activity, phenolic components, fatty acid and mineral contents of mahaleb seeds, which can be used instead of vanilla, were investigated spectrophotometric and chromatographic systems. The oil quantities of the mahaleb seeds were assessed to be between 30.34% (control) to 34.08% (conventional oven). The total phenolic and flavonoid quantities were assigned to be between 34.37 (control) and 46.61 mg gallic acid equivalent (GAE/)/100 g (microwave) to 82.62 (conventional oven) and 94.21 mg quercetin equivalent (QE)/100 g (microwave), respectively. Antioxidant capacity values of untreated and roasted mahaleb seeds were assessed to be between 1.89 (control) and 2.03 mmol Trolox equivalent (TE) kg−1 (conventional oven). L* values of mahaleb seeds were established to be between 53.04 and 83.40, and a decrease was observed in L* values after heat treatment. Caffeic acid and rutin values of the mahaleb seeds were established between 344.84 (oven) and 641.86 (control) to 18.53 (control) and 146.52 mg/100 g (oven), respectively. The dominant fatty acids of the mahaleb oils were oleic, linoleic and palmitic acids. Phosphorus (P) and potassium (K) quantities of the mahaleb seeds were established to be between 4988.11 (control) and 5280.93 mg kg−1 (oven) to 8025.94 (oven) and 8462.66 mg kg−1 (microwave), respectively. The roasting process had an effect on the bioactive components, fatty acids and element contents of mahaleb seeds. [ABSTRACT FROM AUTHOR]

Summary: In the present study, the effect of microwave roasting on the total phenolic quantities, antioxidant activities, phenolic constituents, fatty acids and tocopherol amounts of the pistachio kernel and oil was revealed. The moisture, oil, total phenolic amounts and antioxidant capacity value of raw and roasted pistachio nuts were assessed as 31.13%, 28.58%, 34.79 mgGAE/100 g and 0.75%–3.18%, 56.91%, 18.80 mgGAE/100 g and 2.26%, respectively. The raw pistachio nut contains 1.90 gallic acid, 0.22 3,4‐dihydroxybenzoic acid, 0.87 (+)‐catechin, 0.15 1,2‐dihydroxybenzene, 0.15 rutin trihydrate, 0.16 resveratrol, 0.1 quercetin, 0.19 kaempferol and 0.24 mg/100 g isorhamnetin. In addition, microwave‐roasted nuts contained 0.75 gallic acid, 0.62 3,4‐dihydroxybenzoic acid, 0.83 (+)‐catechin, 0.47 1,2‐dihydroxybenzene, 0.21 syringic acid, 0.17 caffeic acid and 0.17 mg/100 g quercetin. The raw and roasted pistachio nut oils contained 74.12% and 71.16% oleic, 13.76% and 15.23% linoleic, 8.16% and 8.92% palmitic and 2.09% and 2.10% stearic acids, respectively. The oil samples of the raw and roasted kernels contained 8.15 and 0.00 α‐tocopherol, 63.78 and 7.60 β‐tocopherol, 8.72 and 7.40 ɣ‐tocopherol and 5.61 and 6.77 mg g−1 δ‐tocopherols, respectively. The total phenolic quantity of the pistachio kernel roasted by microwave decreased significantly. Phenolic compounds of the pistachio kernel showed partial differences depending on microwave heating. Differences were monitored in the fatty acid profiles of Pistachio kernel oils. β‐tocopherol quantity of the oil of the pistachio kernel heated by microwave significantly decreased. [ABSTRACT FROM AUTHOR]

In this study, the oil amounts, bioactive components, fatty acid profiles and element quantities of the date kernels (Osailah, Rothanh Qassim, Rushudiah, Nabtat‐Ali, Sbakah) were determined. The oil quantities of the date seeds were altered to be between 3.50 (Osailah) and 5.55% (Nabtat‐Ali). The total phenolic quantities of the seeds were assigned to be between 330.83 (Rothanh Qassim) to 365.42 mg GAE/100 g (Osailah) while antioxidant activities of date seeds are assessed to be between 13.89 (Rothanh Qassim) and 38.74% (Nabtat‐Ali). The total flavonoid quantities of the date seeds were displayed to be between 4824.83 (Osailah) and 9133.17 mg/100 g (Sbakah). The (+)‐ Catechin and 1,2‐dihydroxy benzene quantities of the date seeds were established to be between 75.01 (Rothanh Qassim) and 186.02 mg/100 g (Sbakah) to 67.43 (Rothanh Qassim) and 199.89 mg/100 g (Sbakah), respectively. Oleic acid amounts of the seed oils were altered to be between 45.89 (Rothanh Qassim) and 52.55% (Nabtat‐Ali). K, P, S, Ca and Mg were the key minerals of the date seeds. Considering the bioactive components, polyphenol contents, fatty acid composition and mineral content of date kernels, it is thought that date kernel powders can be added to some foods as a food supplement. [ABSTRACT FROM AUTHOR]

This study aims to determine the feasibility of creating a date–milk beverage with nutritional and antioxidant benefits and determine the optimal formulation and storage conditions to preserve its quality. Date powder–milk beverages with 0%, 10%, 15%, 20%, and 25% weight/weight (w/w) dates were refrigerated at 1 °C and 5 °C for 10 days to evaluate their nutritional and antioxidant activities. The investigation showed that response surface methodology models accurately represented experimental data. Date powder concentration, storage period, and storage temperature all negatively affected pH, which ranged from 6.45 to 7.09, close to but surpassing the optimum pH. The beverage's total dissolved solids (TSS) declined after 10 days, with no notable changes as the storage temperature rose from 1 °C to 5 °C. Increasing date powder concentrations resulted in darker beverages, with a color change (ΔE) ranging from 12.93 to 35.55. All variables showed a considerable increase in dietary fibers in milk–date beverages. Phenolic levels of 9.7 to 10.05 gallic acid equivalent (GAE)/gram dry weight are preserved by colder storage temperatures and greater date concentrations. During storage, antioxidant activity considerably increased (p < 0.001) for all date concentrations, but did not change with temperature. On the tenth day of storage, high-temperature storage and low date powder content increased colony counts (6.22 log10 CFU/mL). This study suggests that adding dates to dairy-based beverages creates nutritional drinks without additives, processed sugars, or preservatives that customers like. Thus, the optimal storage conditions for date–milk drinks were achieved at a date percentage of 25% w/w and a storage temperature of 1 °C for 10 days. [ABSTRACT FROM AUTHOR]

The effects of pulsed electric field treatment and thermal pasteurization on the microbial and physical properties of a high-fiber, nutritional milk-based beverage made with date powder were studied. Four ratios of date powder (10, 15, 20, and 25 w/w) were added to the milk, which was then kept at 5 °C for 6 days for the thermal pasteurization and the control treatments. The pulsed electric field treatment had three levels of pulses (20, 50, and 80 pulses) and four ratios of date powder, 10, 15, 20, and 25% (w/w), and then kept at 5 °C for 6 days. The samples were evaluated for the pH, total soluble solids (TSS), total color difference (ΔE), and total viable count (TVC) during their shelf life. The pH values of the beverages in the control treatment were 5.58, 5.45, 5.33, and 5.29 and 6.68, 6.48, 6.26, and 5.87 in the thermal treatment after 6 days, with powder ratios of 10, 15, 20, and 25% (w/w), respectively. The pH values of the beverages in the pulsed electric field treatment were 6.8, 6.64, 6.56, and 6.28 at 80 pulses after 6 days, with powder ratios of 10, 15, 20, and 25% (w/w), respectively. The TVCs in the control treatment were 6.2, 5.44, 4.5, and 3.94 log10 CFU/mL and 4.02, 3.92, 3.54, and 3.31 log10 CFU/mL in the thermal treatment after 6 days, with powder ratios of 10, 15, 20, and 25% (w/w), respectively. The TVCs of the beverages in the pulsed electric field treatment were 1.53, 1.11, 0.665, and 0.511 log10 CFU/mL at 80 pulses after 6 days, with powder ratios of 10, 15, 20, and 25% (w/w), respectively. This shows that following treatment with a pulsed electric field at 80 pulses, a milk-based drink with date powder and no preservatives can be kept at 5 °C for up to 6 days. [ABSTRACT FROM AUTHOR]

ولد تزايد الطلب على الطاقة الى تأثيرات سلبية على البيئة نتيجة حرق الوقود الاحفوري، ولكون المباني المستهلك الرئيس للطاقة، فقد دعي لإجراء الدراسات من اجل إنشاء مباني كفؤة في الاستهلاك، فكانت التكنولوجيا متمثلة بالأدوات الرقمية للمحاكاة، حاضرة مع المصمم في انتخاب الحلول التصميمية لتحقيق هدف الوصول للتصميم الاكفأ. وهو ليس بالأمر السهل، في ظل صعوبات كم النماذج ذات الخصائص التصميمية المتعارضة التأثير فيما بينها، الواجب محاكاتها وتقييمها، بجهد ووقت كبيرين. هي الأسباب التي حدت من فاعلية تطبيق (منهج المحاكاة الحاسوبية التقليدي) خصوصاً للمشاريع الكبيرة، ليبرز (منهج الخوارزمية الجينية) كبديل فعال لتقييم التصاميم وتحسينها، بخطوات آلية لتبادل المتغيرات التصميمية بين النماذج الكفؤة وانتاج نماذج أكثر كفاءة بخطوات مماثلة لخطوات التطور الجيني للكائنات الحية. الا ان ضعف الاغناء المعرفي لآلية تطبيق هذا المنهج غيبه في البحوث والممارسات المعمارية المحلية، خصوصاً المرتبطة بمجال البيئة، لتبرز المشكلة البحثية: "ضعف الوضوح المعرفي عن طبيعة منهج الخوارزميات الجينية في انشاء نماذج ذات حلول تصميمية عالية الكفاءة مقارنة بالمنهج التقليدي ضمن الواقع المحلي"، ليتحدد هدف البحث: "الكشف عن طبيعة منهج الخوارزمية الجينية وتطبيقه لإنشاء حلول تصميمية محلية ذات كفاءة عالية بأقل وقت وجهد مقارنة بالمنهج التقليدي". اعتمد البحث منهج الكشف عن الآلية التطبيقية للخوارزمية الجينية في حل المشكلات التصميمية وانشاء مقارنة بين تطبيق (منهج المحاكاة الحاسوبية التقليدي) ومنهج (الخوارزمية الجينية في المحاكاة) على أنموذج افتراضي لفضاء معماري ضمن البيئة المحلية، لتحديد المنهج الاكفأ لإنشاء تصميم يحقق التوازن بين الخصائص التصميمية من حيث (نسبة مساحة الشباك الى مساحة الجدار) و(اختيار التوجيه الامثل) بما يضمن توفير اعلى معدلات للإضاءة الطبيعية وبأقل مقدار للكسب الحراري الشمسي داخل الفضاء، ومقارنة الوقت المستغرق لإنجاز العمل على وفق كلا المنهجين. ليتوصل البحث الى عدد من الاستنتاجات تمحورت حول كفاءة اعتماد منهج الخوارزمية الجينية من حيث اختصار الوقت ودقة النتائج مقارنة بالمنهج التقليدي.

Solar water pumping systems are fundamental entities for water transmission and storage purposes whether it is has been used in irrigation or residential applications. The use of photovoltaic (PV) panels to support the electrical requirements of these pumping systems has been executed globally for a long time. However, introducing optimization sizing techniques to such systems can benefit the end-user by saving money, energy, and time. This paper proposed solar water pumping systems optimum design for Oman. The design, and evaluation have been carried out through intuitive, and numerical methods. Based on hourly meteorological data, the simulation used both HOMER software and numerical method using MATLAB code to find the optimum design. The selected location ambient temperature variance from 12.8 °C to 44.5 °C over the year and maximum insolation is 7.45 kWh/m2/day, respectively. The simulation results found the average energy generated, annual yield factor, and a capacity factor of the proposed system is 2.9 kWh, 2016.66 kWh/kWp, and 22.97%, respectively, for a 0.81 kW water pump, which is encouraging compared with similar studied systems. The capital cost of the system is worth it, and the cost of energy has compared with other systems in the literature. The comparison shows the cost of energy to be in favor of the MATLAB simulation results with around 0.24 USD/kWh. The results show successful operation and performance parameters, along with cost evaluation, which proves that PV water pumping systems are promising in Oman.