— The aim of this study is to evaluate the stability of a cashew apple and pineapple blend juice (25:75 v / v). Various treatments were applied, including pasteurization (92 C, 15 min), aqueous extract of ginger (2.5 and 10%) and potassium sorbate (1g/kg). The physicochemical results revealed that the addition of the aqueous extract of ginger caused an increase in the content of ascorbic acid, total sugars, proteins and minerals such as magnesium, potassium, phosphorus and zinc. The microbiological analysis showed lower microbial counts of the treated samples compared to the control. The different treatments could have an antimicrobial effect. The sensory analysis reveals a general acceptability for all the samples formulated. This acceptability value is higher for the sample supplemented with 10% aqueous extract of ginger. With a view to preservation without chemical preservatives while improving nutrient content, the 10% aqueous ginger extract could help extend the shelf life of fruit juice drinks.
Qualitative Phytochemical Screening and In Vitro Assessment of Antioxidant an...YogeshIJTSRD
In the present study, two plant species of the family Asteraceae were selected for an evaluation of their phytochemical screening, antioxidant and anti inflammatory properties. Phytochemical alkaloids, phenols, protein, flavonoids, quinines, tannins, and terpenoids are present in the aqua methanol and aqua acetone extract s of Cirsium arvense L Cronquist and Erigeron bonariensis. The selected plant species exhibit anti inflammatory properties in both solvents. The enzymatic antioxidant property of selected plant species was evaluated by superoxide dismutase SOD , peroxidase POD , and catalase CAT . E. bonariensis shows 20.05±0.02 superoxide dismutase activity which is moreover equal to C. arvense 19.47±0.31 . POD and CAT activities of C. arvense 109.35±0.69 and 41.48±0.13 and E. bonariensis 105.91±1.53 and 39.63±0.035 respectively, the POD activity of C. arvense is slightly higher than E. bonariensis but CAT activity again higher in E. bonariensis same as SOD. Deepti Rawat | P. B. Rao "Qualitative Phytochemical Screening and In-Vitro Assessment of Antioxidant and Anti-Inflammatory Potential of Aqua Methanol and Aqua Acetone Extract of Cirsium Arvense and Erigeron Bonariensis" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-5 | Issue-5 , August 2021, URL: https://www.ijtsrd.com/papers/ijtsrd43934.pdf Paper URL: https://www.ijtsrd.com/biological-science/biotechnology/43934/qualitative-phytochemical-screening-and-invitro-assessment-of-antioxidant-and-antiinflammatory-potential-of-aqua-methanol-and-aqua-acetone-extract-of-cirsium-arvense-and-erigeron-bonariensis/deepti-rawat
Cassava Retting Water An Alternative Source for Industrial Cellulase EnzymeYogeshIJTSRD
Cassava fermentation is one of the teaming businesses in almost all the tribes of Nigeria. Among all the methods of cassava processing to food, fermentation is the most used. This produces foul smelling waste water that causes environmental pollution to man and animals. The retted cassava water was checked for cellulase enzyme activity to see if it can be a source of cellulase for used in food, paper, textile and other industries. The aim of this work is to seek a way of utilizing the waste water as source of enzymes as this will reduce the importation of these enzymes and make them available always. Cassava tubers were peeled, cut into cylindrical portions of about 3 5 cm and washed. Two hundred grams of the washed tubers were soaked in 5 liters of water and allowed to ret. The retting water was analyzed daily for titratable acidity, cyanide content, pH, cellulase activity and the microbial flora were isolated and identified. Results showed that titratable acidity rose from 0.20 to 2.76 mg g and cyanide content increased from 0.28 to 4.69 mg ml while pH fall from 7.2 – 6.0 tending acidic. Retting started on the 2nd day and complete retting was achieved on the 4th day. ß glucosidase activity rose from 0.05 to 8.0 µ mol, Filter paper activity increased from 0.06 to 7.5 µ mol and carboxyl methyl cellulase CMC activity increased from 0.05 to 7.7 µ mol. Ten organisms Aspergillus fumigatus, Rhizopus stolonifer, Bacillus subtilis, Candida utilis, Citrobacter sp, Enterobacter aerogenes, Lactobacillus coryneformis, Saccharomyces cerevisiae, Staphylococcus aureus, Streptococcus feacalis were isolated from the retting water. Daily increase in the enzyme activities showed that cassava retting when done in a large scale can yield large quantity of enzymes. This will reduce the importation of industrial enzymes and reduce the environmental pollution caused by the waste water. Umeh, S. O. | Nwiyi, I. U. | Dimejesi, S. A. | Ikele, M. O. | Ugwu, C. H. "Cassava Retting Water: An Alternative Source for Industrial Cellulase (Enzyme)" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-5 | Issue-5 , August 2021, URL: https://www.ijtsrd.com/papers/ijtsrd43889.pdf Paper URL: https://www.ijtsrd.com/biological-science/microbiology/43889/cassava-retting-water-an-alternative-source-for-industrial-cellulase-enzyme/umeh-s-o
Investigation in the use of a Yeast Specie Isolated from a Fermented Beverage...YogeshIJTSRD
1. The study investigated using a yeast strain from the fermented beverage "burukutu" to produce wine from mixed pawpaw and watermelon juice.
2. The must and wine were analyzed daily during fermentation, showing increases in pH, titratable acidity, and alcoholic content, along with decreases in specific gravity and reducing sugar content.
3. Sensory evaluation indicated the mixed fruit wine had slight potential compared to commercial samples. The results demonstrated that pawpaw and watermelon juice can be successfully used to produce wine, and using local yeast makes the wine more affordable and available.
Comparative soluble nutrient value of ogiri obtainedAlexander Decker
1. The study compared the soluble nutrient values of ogiri obtained from fermented dehulled and undehulled boiled melon seeds.
2. Proximate analysis showed decreases in fat and protein but increases in carbohydrates for both types of ogiri relative to raw seeds.
3. Soluble sugar levels fluctuated more for dehulled ogiri and were significantly higher for undehulled ogiri. Free amino acids steadily increased without fluctuations and were significantly higher for undehulled ogiri.
Comparative soluble nutrient value of ogiri obtainedAlexander Decker
1. The study compared the soluble nutrient levels in ogiri, a fermented food condiment, obtained from dehulled and undehulled boiled melon seeds.
2. Proximate analysis showed decreases in fat and protein but increases in carbohydrates for both types of ogiri relative to the raw seeds.
3. Significantly higher soluble sugar levels were found in ogiri from undehulled seeds, fluctuating but approximating starting levels by the end of fermentation. Free amino acids steadily increased without fluctuation in both ogiri types, with undehulled ogiri retaining more.
Effects of use of carnation ethanol extract, Aloe Vera gel and nano plastic o...Innspub Net
The use of natural compounds with antimicrobial activity and coating properties, have been known since ancient times. These natural compounds are less harmful than synthetic compounds. Also use of nano plastic is a new strategy in post-harvest technology. In this study, the effects of carnation ethanol extract at concentrations of 0, 50, 100 and 150 ppm and Aloe Vera gel at concentrations of 0, 50, 75 and 100 percent with or without nano plastic examined based on a factorial experiment in a completely randomized design with 3 replicates on post-harvest quantitative characteristics of Gaviota strawberry cultivar. Traits consist of wet weight, pH, total soluble solids and titrable acidity was evaluated at the second and third weeks of storage. The results showed that the use of Aloe Vera gel and nano plastic significantly increased total soluble solids and titrable acidity of strawberry. Carnation extract significantly effects on weight and acidity of strawberry and best performance observed in 100 ppm treatment of carnation extract. Use of Aloe Vera gel also significantly increased the weight, total soluble solids and acidity of strawberry and best performance observed in 100% concentration of Aloe Vera gel. Use of plastic produced with nano technology showed the lowest rate of weight loss. The interaction effects of nano plastic, Aloe Vera gel and carnation ethanol extract significantly increased strawberry total soluble solids. Get the full articles at: http://www.innspub.net/ijaar/effects-of-use-of-carnation-ethanol-extract-aloe-vera-gel-and-nano-plastic-on-postharvest-quantitative-characteristics-of-gaviota-strawberry-cultivar-at-the-second-and-third-weeks-of-storage/
International Journal of Pharmaceutical Science Invention (IJPSI) is an international journal intended for professionals and researchers in all fields of Pahrmaceutical Science. IJPSI publishes research articles and reviews within the whole field Pharmacy and Pharmaceutical Science, new teaching methods, assessment, validation and the impact of new technologies and it will continue to provide information on the latest trends and developments in this ever-expanding subject. The publications of papers are selected through double peer reviewed to ensure originality, relevance, and readability. The articles published in our journal can be accessed online.
Nutritional Profile and Physicochemical Properties of Peach Varieties in Ethi...AJSERJournal
Nutritional and functional characteristics of fruits are related to their quality and are influenced by
genotype and ripening stage, and by environmental conditions and orchard management practices. The purpose of this
research was to test nutritional profile and selected physicochemical properties of different improved and adopted
peach varieties in Ethiopia and comparative study among varieties and between study varieties and standard
reference. The result got show that improved peach varieties greater amount of ash (4.3-5.51%), protein (4.34-6.05%),
fat (0.097-1.386%) and fiber (2.87-4.611%) than standard reference (0.263, 1.423, 0.427, and 1.20%, in the
aforementioned order) but lower in carbohydrate (84.411-89.90%) than standard of (96.678%). The mineral content
higher in K (0.48-1.182%), Ca (0.162-0.565 %), Mg (0.037-0.066%), Fe (16.33-159.2%) and Zn (2.43-8.84%) than
standard reference (0.942, 0.051, 0.071, 16.32, 3.213%), respectively except Na, Mg, Cu and Sulfur while the fruit
quality was revealed low moisture content which less water and medium vitamin C (3.99-5.55%) and TSS (8.36-
14.31%). We observed variation in proximate composition and mineral content among sixteen peach varieties.
Qualitative Phytochemical Screening and In Vitro Assessment of Antioxidant an...YogeshIJTSRD
In the present study, two plant species of the family Asteraceae were selected for an evaluation of their phytochemical screening, antioxidant and anti inflammatory properties. Phytochemical alkaloids, phenols, protein, flavonoids, quinines, tannins, and terpenoids are present in the aqua methanol and aqua acetone extract s of Cirsium arvense L Cronquist and Erigeron bonariensis. The selected plant species exhibit anti inflammatory properties in both solvents. The enzymatic antioxidant property of selected plant species was evaluated by superoxide dismutase SOD , peroxidase POD , and catalase CAT . E. bonariensis shows 20.05±0.02 superoxide dismutase activity which is moreover equal to C. arvense 19.47±0.31 . POD and CAT activities of C. arvense 109.35±0.69 and 41.48±0.13 and E. bonariensis 105.91±1.53 and 39.63±0.035 respectively, the POD activity of C. arvense is slightly higher than E. bonariensis but CAT activity again higher in E. bonariensis same as SOD. Deepti Rawat | P. B. Rao "Qualitative Phytochemical Screening and In-Vitro Assessment of Antioxidant and Anti-Inflammatory Potential of Aqua Methanol and Aqua Acetone Extract of Cirsium Arvense and Erigeron Bonariensis" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-5 | Issue-5 , August 2021, URL: https://www.ijtsrd.com/papers/ijtsrd43934.pdf Paper URL: https://www.ijtsrd.com/biological-science/biotechnology/43934/qualitative-phytochemical-screening-and-invitro-assessment-of-antioxidant-and-antiinflammatory-potential-of-aqua-methanol-and-aqua-acetone-extract-of-cirsium-arvense-and-erigeron-bonariensis/deepti-rawat
Cassava Retting Water An Alternative Source for Industrial Cellulase EnzymeYogeshIJTSRD
Cassava fermentation is one of the teaming businesses in almost all the tribes of Nigeria. Among all the methods of cassava processing to food, fermentation is the most used. This produces foul smelling waste water that causes environmental pollution to man and animals. The retted cassava water was checked for cellulase enzyme activity to see if it can be a source of cellulase for used in food, paper, textile and other industries. The aim of this work is to seek a way of utilizing the waste water as source of enzymes as this will reduce the importation of these enzymes and make them available always. Cassava tubers were peeled, cut into cylindrical portions of about 3 5 cm and washed. Two hundred grams of the washed tubers were soaked in 5 liters of water and allowed to ret. The retting water was analyzed daily for titratable acidity, cyanide content, pH, cellulase activity and the microbial flora were isolated and identified. Results showed that titratable acidity rose from 0.20 to 2.76 mg g and cyanide content increased from 0.28 to 4.69 mg ml while pH fall from 7.2 – 6.0 tending acidic. Retting started on the 2nd day and complete retting was achieved on the 4th day. ß glucosidase activity rose from 0.05 to 8.0 µ mol, Filter paper activity increased from 0.06 to 7.5 µ mol and carboxyl methyl cellulase CMC activity increased from 0.05 to 7.7 µ mol. Ten organisms Aspergillus fumigatus, Rhizopus stolonifer, Bacillus subtilis, Candida utilis, Citrobacter sp, Enterobacter aerogenes, Lactobacillus coryneformis, Saccharomyces cerevisiae, Staphylococcus aureus, Streptococcus feacalis were isolated from the retting water. Daily increase in the enzyme activities showed that cassava retting when done in a large scale can yield large quantity of enzymes. This will reduce the importation of industrial enzymes and reduce the environmental pollution caused by the waste water. Umeh, S. O. | Nwiyi, I. U. | Dimejesi, S. A. | Ikele, M. O. | Ugwu, C. H. "Cassava Retting Water: An Alternative Source for Industrial Cellulase (Enzyme)" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-5 | Issue-5 , August 2021, URL: https://www.ijtsrd.com/papers/ijtsrd43889.pdf Paper URL: https://www.ijtsrd.com/biological-science/microbiology/43889/cassava-retting-water-an-alternative-source-for-industrial-cellulase-enzyme/umeh-s-o
Investigation in the use of a Yeast Specie Isolated from a Fermented Beverage...YogeshIJTSRD
1. The study investigated using a yeast strain from the fermented beverage "burukutu" to produce wine from mixed pawpaw and watermelon juice.
2. The must and wine were analyzed daily during fermentation, showing increases in pH, titratable acidity, and alcoholic content, along with decreases in specific gravity and reducing sugar content.
3. Sensory evaluation indicated the mixed fruit wine had slight potential compared to commercial samples. The results demonstrated that pawpaw and watermelon juice can be successfully used to produce wine, and using local yeast makes the wine more affordable and available.
Comparative soluble nutrient value of ogiri obtainedAlexander Decker
1. The study compared the soluble nutrient values of ogiri obtained from fermented dehulled and undehulled boiled melon seeds.
2. Proximate analysis showed decreases in fat and protein but increases in carbohydrates for both types of ogiri relative to raw seeds.
3. Soluble sugar levels fluctuated more for dehulled ogiri and were significantly higher for undehulled ogiri. Free amino acids steadily increased without fluctuations and were significantly higher for undehulled ogiri.
Comparative soluble nutrient value of ogiri obtainedAlexander Decker
1. The study compared the soluble nutrient levels in ogiri, a fermented food condiment, obtained from dehulled and undehulled boiled melon seeds.
2. Proximate analysis showed decreases in fat and protein but increases in carbohydrates for both types of ogiri relative to the raw seeds.
3. Significantly higher soluble sugar levels were found in ogiri from undehulled seeds, fluctuating but approximating starting levels by the end of fermentation. Free amino acids steadily increased without fluctuation in both ogiri types, with undehulled ogiri retaining more.
Effects of use of carnation ethanol extract, Aloe Vera gel and nano plastic o...Innspub Net
The use of natural compounds with antimicrobial activity and coating properties, have been known since ancient times. These natural compounds are less harmful than synthetic compounds. Also use of nano plastic is a new strategy in post-harvest technology. In this study, the effects of carnation ethanol extract at concentrations of 0, 50, 100 and 150 ppm and Aloe Vera gel at concentrations of 0, 50, 75 and 100 percent with or without nano plastic examined based on a factorial experiment in a completely randomized design with 3 replicates on post-harvest quantitative characteristics of Gaviota strawberry cultivar. Traits consist of wet weight, pH, total soluble solids and titrable acidity was evaluated at the second and third weeks of storage. The results showed that the use of Aloe Vera gel and nano plastic significantly increased total soluble solids and titrable acidity of strawberry. Carnation extract significantly effects on weight and acidity of strawberry and best performance observed in 100 ppm treatment of carnation extract. Use of Aloe Vera gel also significantly increased the weight, total soluble solids and acidity of strawberry and best performance observed in 100% concentration of Aloe Vera gel. Use of plastic produced with nano technology showed the lowest rate of weight loss. The interaction effects of nano plastic, Aloe Vera gel and carnation ethanol extract significantly increased strawberry total soluble solids. Get the full articles at: http://www.innspub.net/ijaar/effects-of-use-of-carnation-ethanol-extract-aloe-vera-gel-and-nano-plastic-on-postharvest-quantitative-characteristics-of-gaviota-strawberry-cultivar-at-the-second-and-third-weeks-of-storage/
International Journal of Pharmaceutical Science Invention (IJPSI) is an international journal intended for professionals and researchers in all fields of Pahrmaceutical Science. IJPSI publishes research articles and reviews within the whole field Pharmacy and Pharmaceutical Science, new teaching methods, assessment, validation and the impact of new technologies and it will continue to provide information on the latest trends and developments in this ever-expanding subject. The publications of papers are selected through double peer reviewed to ensure originality, relevance, and readability. The articles published in our journal can be accessed online.
Nutritional Profile and Physicochemical Properties of Peach Varieties in Ethi...AJSERJournal
Nutritional and functional characteristics of fruits are related to their quality and are influenced by
genotype and ripening stage, and by environmental conditions and orchard management practices. The purpose of this
research was to test nutritional profile and selected physicochemical properties of different improved and adopted
peach varieties in Ethiopia and comparative study among varieties and between study varieties and standard
reference. The result got show that improved peach varieties greater amount of ash (4.3-5.51%), protein (4.34-6.05%),
fat (0.097-1.386%) and fiber (2.87-4.611%) than standard reference (0.263, 1.423, 0.427, and 1.20%, in the
aforementioned order) but lower in carbohydrate (84.411-89.90%) than standard of (96.678%). The mineral content
higher in K (0.48-1.182%), Ca (0.162-0.565 %), Mg (0.037-0.066%), Fe (16.33-159.2%) and Zn (2.43-8.84%) than
standard reference (0.942, 0.051, 0.071, 16.32, 3.213%), respectively except Na, Mg, Cu and Sulfur while the fruit
quality was revealed low moisture content which less water and medium vitamin C (3.99-5.55%) and TSS (8.36-
14.31%). We observed variation in proximate composition and mineral content among sixteen peach varieties.
The document summarizes a study that investigated the production of biosurfactants from Saccharomyces cerevisiae and Pseudomonas aeruginosa. The biosurfactants showed antimicrobial activity against bacterial and fungal pathogens. Pseudomonas aeruginosa biosurfactants had higher emulsification activity than Saccharomyces cerevisiae biosurfactants when tested against various oils. Analysis found that Pseudomonas aeruginosa biosurfactants contained more sugar and lipid content. Application of both biosurfactants in salad dressing resulted in stable emulsions, unlike the control which separated rapidly.
A Study on the Removal of Pesticide Residues on Potatoes Using Moringa oleife...AI Publications
Moringa oleifera (MO) is a plant whose seeds possess strong coagulation properties capable of removing turbidity and heavy metals from water. In this study, the effectiveness of MO seeds as a potential pesticide removal apparatus for agricultural produce was investigated. The parameters of interest for each pesticide washing solution were pesticide-concentration reduction, cost, and taste alteration to the potatoes. Separate doses of 0.25 mL profenofos 500 EC were individually applied to distinct 250 g pesticide-free potato piles. A submersion of each tainted potato pile was carried out in one of the chosen pesticide baths (mineral water, 2% salt solution, 10% salt solution, vegetable bath wash, and 10 g MO seed) for 10 min, followed by a 10 second mineral water bath rinse. Remaining profenofos residue concentrations on potatoes were quantified using the quick, easy, cheap, rugged, and simple QuEChERs method coincided with High Performance Liquid Chromatography (HPLC). The experiments showed that the MO seed was the most effective at removing profenofos at 52.9% followed by the vegetable bath at 47.3%. Neither method caused an alteration in food taste, but the MO seed method is significantly cheaper at 2,000/L IDR ($0.14 USD) compared to the vegetable bath at IDR 10,668/L ($0.77 USD) at the time of the experiment, respectively.
Production of alcohol by yeast isolated from apple, orange and bananaPremier Publishers
This document summarizes a study that isolated yeast from apple, orange, and banana fruits to determine their ability to produce alcohol at different glucose concentrations. Yeast was successfully isolated from the fruits and grown in culture. When fermented in media with varying glucose concentrations from 5-70g/L, the yeast produced differing amounts of biomass and alcohol. The yeast from apple produced the most biomass (0.38g/100mL) and alcohol (0.412g/100mL) at 70g/L glucose. Yeast from banana produced the highest alcohol (0.362g/100mL) at 70g/L glucose as well. Higher glucose concentrations generally resulted in greater yeast growth and alcohol production.
A review of the applications of moringa oleifera seeds extract in water treat...Alexander Decker
This document reviews the applications of Moringa oleifera seeds extract in water treatment. It discusses how M. oleifera seeds contain active ingredients like polyelectrolytes and cationic proteins that make them effective for water coagulation, softening, and disinfection. The document provides background on M. oleifera, describing its distribution, description, related species, and the active ingredients contained in its seeds. It also reviews research on using M. oleifera seed powder and extract for various applications in water treatment processes.
Study on Characterization of Various Biofilms Prepared by Starch Isolated fro...ijtsrd
In the present study, the rhizome of Maranta arundinacea L., Arrowroot, was selected for a rich source of starch for the preparation of biofilm. Firstly, some physicochemical properties of the selected sample were determined by AOAC method. Furthermore, the elemental analysis of the selected sample was carried out by Energy Dispersive X ray Fluorescence EDXRF spectroscopy. Moreover, antimicrobial activities of various solvent extracts were examined by Agar well diffusion method on six tested organisms. And then, the qualitative determination of starch tests such as Iodine test and Tannic acid test were done. In addition, starch from Arrowroot powder was isolated and confirmed by FT IR spectrum. Finally, starch biofilms were prepared by using isolated starch and various ratios of plasticizers PVA, PEG, and Sorbitol. The characterizations of seven kinds of prepared biofilms were measured. Aye Mon Thida Nyo | Arnt Win | Baby San Chit Su | Mar Pi Myint | Phyu Phyu Khaing "Study on Characterization of Various Biofilms Prepared by Starch Isolated from Maranta Arundinacea L." Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-3 | Issue-5 , August 2019, URL: https://www.ijtsrd.com/papers/ijtsrd26588.pdfPaper URL: https://www.ijtsrd.com/chemistry/other/26588/study-on-characterization-of-various-biofilms-prepared-by-starch-isolated-from-maranta-arundinacea-l/aye-mon-thida-nyo
Quantitative analysis of total phenolic content in avocado (persia americana)...Alexander Decker
This study analyzed the total phenolic content in avocado (Persia Americana) seeds from the Eastern Province of Kenya. Avocado seeds from five varieties were extracted at different temperatures and their total phenolic content was quantified using the Folin-Ciocalteu method. The maximum phenolic content of 18.55 ± 2.8 mg/g was found in extracts of the Fuerte variety extracted at 50°C. Increasing the extraction temperature to 70°C and 100°C resulted in 10.3% and 32.1% decreases in total phenolic content, respectively, likely due to degradation of thermosensitive phenolic compounds. Overall, an extraction temperature of 50°C was found to be most
This study evaluated the effectiveness of Aloe vera gel and papaya leaf extract coatings for extending the shelf life of papaya fruits compared to chitosan coating. Freshly harvested papaya fruits were coated with 50% Aloe gel, a combination of Aloe gel and 1% papaya leaf extract, or 2.5% chitosan coating. The coated and uncoated fruits were stored for 15 days. The coatings significantly reduced physiological weight loss and maintained fruit size, acidity, and firmness compared to uncoated fruits, which decayed within 10 days. Papaya fruits coated with the combination of Aloe gel and papaya leaf extract showed the least changes and highest quality retention over 15 days of storage
Effect of Different Drying Methods on Chemical Composition of Unripe Plantain...YogeshIJTSRD
Food processing is often thought to bring about changes in nutrients content, thus decreasing its patronage. To investigate this in a Nigerian staple, unripe plantain Musa paradisiaca flours were prepared following sun drying and oven drying methods. These were compared against fresh plantain for their nutritional composition. Proximate composition and minerals contents were determined using standard AOAC methods. The results showed that the unripe plantains pulp contained 59.77 , 1.42 , 1.51 , 1.40 , 7.65 , 28.23 , 40.22 and 38.80 of moisture, ash, fat oils, crude fibre, crude protein, carbohydrates, dry matter and organic matter respectively. Calcium, sodium, potassium, iron, and nitrogen were determined to be 0.1534 ppm, 0.2613 ppm, 0.3034 ppm, 0.7808 ppm and 0.2240 ppm respectively. The processing methods produced flour with similar nutritional composition. However, oven drying gave the lowest moisture content in the flour, suggesting a higher capacity to prevent microbial growth and decay in the dried sample, hence prolonging storage life. Segilola, V. O | Amodu, S. O | Olatunji, C. A "Effect of Different Drying Methods on Chemical Composition of Unripe Plantain Flour" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-5 | Issue-3 , April 2021, URL: https://www.ijtsrd.com/papers/ijtsrd38725.pdf Paper URL: https://www.ijtsrd.com/biological-science/allied-sciences/38725/effect-of-different-drying-methods-on-chemical-composition-of-unripe-plantain-flour/segilola-v-o
1. The study investigated producing bioethanol from neem tree leaves through enzymatic hydrolysis and fermentation.
2. Dried and powdered neem leaves were hydrolyzed using varying amounts of Bacillus suspension to break down the leaves into simple sugars. The hydrolyzed leaves were then fermented using Bacillus firmus to produce bioethanol.
3. The highest bioethanol yield of 1.85% was obtained using 1.5cm3 of Bacillus suspension for hydrolysis. FTIR analysis confirmed the presence of alcohol in the bioethanol samples.
Biocoagulation Activity of Moringa oleifera Seeds for Water Treatmenttheijes
The International Journal of Engineering & Science is aimed at providing a platform for researchers, engineers, scientists, or educators to publish their original research results, to exchange new ideas, to disseminate information in innovative designs, engineering experiences and technological skills. It is also the Journal's objective to promote engineering and technology education. All papers submitted to the Journal will be blind peer-reviewed. Only original articles will be published.
The papers for publication in The International Journal of Engineering& Science are selected through rigorous peer reviews to ensure originality, timeliness, relevance, and readability.
Theoretical work submitted to the Journal should be original in its motivation or modeling structure. Empirical analysis should be based on a theoretical framework and should be capable of replication. It is expected that all materials required for replication (including computer programs and data sets) should be available upon request to the authors.
The International Journal of Engineering & Science would take much care in making your article published without much delay with your kind cooperation.
Fruit and Vegetable Waste Hydrolysates as Growth Medium for Higher Biomass an...Premier Publishers
Fruit and vegetable wastes include peels, pulp and seeds that constitute about 40% of the total mass and constitute huge environmental problems. Cultivation of microalgae that utilizes fruit and vegetable wastes as feedstock to produce value added products such as biomass and lipids is a unique approach. Different concentrations of fruit waste hydrolysate (FWH) and vegetable waste hydrolysate (VWH) were used for heterotropic cultivation of Chlorella vulgaris thereby optimizing the suitable hydrolysate concentration for higher biomass and lipid production. FWH in the ratio of 8:2 has produced maximum specific growth rate of 1.92 µ d-1. Higher biomass was recorded in growth medium supplemented with FWH (0.16 mg L-1) than VWH medium. Highest chlorophyll content of 7.2 mg L-1 was observed in 8:2 ratio of FWH whereas it was 4.3 mg L-1 in VWH at the same concentration. Carotenoid content was highest in VWH than FWH media with a maximum content of 0.52 and 0.42 mg L-1 respectively. Fruit waste hydrolysates significantly increased the total lipid content than the vegetable waste hydrolysate medium. Highest lipid content of 6.63 mg L-1 was recorded in 8:2 ratio of FWH. This work demonstrates the feasibility of fruit waste hydrolysate as a nutrient source for algal cultivation and a cost reduction of growth medium in algal biomass and lipid production.
This document summarizes research optimizing culture conditions for the bacteria Acetobacter aceti TISTR 102 using coconut water supplemented with banana juice. The effects of adding different volumes of banana juice, concentrations of ammonium sulfate and yeast extract, and shaking speeds on bacterial growth were investigated. Coconut water was found to be a suitable base medium, and supplementing it with 50% banana juice by volume resulted in the highest bacterial cell viability. Varying concentrations of ammonium sulfate and yeast extract did not significantly affect growth. Faster shaking speeds of 150 rpm produced higher cell viability than 120 rpm. The goal was to develop a low-cost growth medium utilizing agricultural byproducts for producing bacterial cultures.
1) The document describes research into using agricultural waste materials like apple pomace and peanut shells to enhance citric acid production through solid state fermentation (SSF) using fungal cultures.
2) Initial screening found that a co-culture of Aspergillus ornatus and Alternaria alternata produced the most citric acid (0.46 mg/mL) when grown on apple pomace.
3) Optimization experiments determined the maximum citric acid yield of 2.644 mg/mL was achieved with the co-culture on apple pomace medium at 50% moisture, pH 5, 25g substrate concentration, and 30°C incubation temperature after 48 hours.
This study evaluated the antibacterial activity of Moringa oleifera leaf extracts against selected bacterial pathogens. Phytochemical analysis revealed the presence of alkaloids, flavonoids and saponins in the chloroform and aqueous extracts. The chloroform extract showed the highest inhibitory activity against E. coli, S. typhi and P. aeruginosa. The minimum inhibitory concentration ranged from 10-20mg/ml while the minimum bactericidal concentration ranged from 20-40mg/ml. The results suggest that M. oleifera leaf extracts have antibacterial properties and could be further explored as potential antibacterial agents.
Poster presentation on the research article carried out during Internship period LEE presented in National Horticulture society Seminar Held in Kirtipur.
Physicochemical and Antimicrobial Evaluations of Food Grade Ash Aqueous extra...Premier Publishers
This work focused on physicochemical and antimicrobial evaluations of food-grade ash extract from furnace ashed and charred plantain peel and palm bunches. Alkaline solutions obtained from these biogenic wastes and limestone were analyzed for their physicochemical and antimicrobial properties. Results showed that the pH of the solutions was alkaline in nature ranging from 10.04 to 11.51. Limestone extract was highly turbid 0.201NTU, while limestone contained a lot of impurities with 35.64mg/L total dissolved solids. Potassium Hydroxide (KOH) of furnace ashed plantain peel was significantly (P<0.05) higher than the other samples. The aqueous extracts of these wastes and sodium sesquicarbonate (potash) were screened for the presence of their antimicrobial activities against the bacteria and fungi isolates. Microbial isolates use for the study was Bacillus substilis, Pseudomonas aerugenosa, Proteus sp, Staphylococcus aureus, Aspergillus fumigatus Candida albicans, Candida pseudotropicalis and Penicillium expansuim. Charred plantain peel, palm bunch extracts, and limestone inhibited the growth of these microbial isolates. Furnace ashed samples of both plantain peel and palm bunch could not inhibit the microorganisms. Commercial potash extract, which was purchased in an open market, could not also inhibit the organisms. Commercial antibiotics Gentamycin (antibacterial) and Ketoconazole (antifungal) were used as positive controls in this study.
In Vitro Assessment of Antioxidant Activity, Total Phenolic and Flavonoid Con...AI Publications
Sweet marjoram (Origanum majorana L.) is cultivated as a condiment for its aromatic leaves for culinary purposes and utilized as a medicinal plant for many diseases. The aim of this study was to evaluate in vitro antioxidant activity of marjoram extract by the 2, 2–diphenyl–1–picrylhydrazyl–hydrate (DPPH) free radical scavenging method while total phenolic and flavonoid contents were quantified by spectrophotometry using Folin−Ciocalteu and aluminum chloride colorimetric methods, respectively. The extraction yield of sweet marjoram obtained by maceration in absolute ethanol at a ratio of 1/5 (w/v) for 24h at room temperature was 8.41 ± 0.76 % (w/w). The obtained results showed that the investigated extract contained a higher amount of phenolics: 164.96 ± 4.61 mg GAE/g of dry plant, lower flavonoid contents: 44.61 ± 2.08 mg QE/g of dry plant, and exhibited a strong antioxidant activity (IC50 value: 40.09 µg/ml) almost like those of the used standard products, namely ascorbic acid and butylated hydroxytoluene (BHT). Based on the obtained results, marjoram (Origanum majorana L.) features a potential application as natural antioxidants that could be exploited by the pharmaceutical and food industries.
The nutritional composition and fungal spoilage of Dacryodes edulis fruits were carried out in the Department of Forestry/ Environment Laboratory using standard procedures. The experiment was laid out in a Completely Randomized Design (CRD) with six treatments and three replicates. The fungal pathogens isolated from the rotted fruits were Aspergillus niger, Aspergillus flavus, Rhizopus stolonifer, Fusarium pallidoroseum, Botryodiplodia theobromae and Colletotrichum gloeosporioides. The predominant spoilage causing fungi were Colletotrichum gloeosporioides (60%) and Aspergillus niger (52%). Proximate analysis revealed that the affected fruits had significantly reduced (P<0.05) quality when compared to the uninfected fruits in terms of carbohydrate content, protein, oil content, moisture, crude fibre and Ash content. This work holds promise on the importance of the nutritional properties of the fruits in screening for rot tolerance and storage stability.
Synthesis of bioethanol from tamarind seeds using marine strain of Saccharomy...Asheesh Padiyar
Bioethanol can be used as a second generation advanced biofuels. Currently it is mainly produced from starch but bioethanol production from starch leads to competition for food, land and price. Therefore, ligno-cellulosic agricultural residues are potentially used for bioethanol production to solve such challenges. In the present work acid pretreated tamarind kernel powder is used as a ligno-cellulosic biomass for bioethanol production using marine yeast. Greater osmosis tolerance, greater special chemical productivity and production of industrial enzymes are the unique characteristics of marine yeast over terrestrial strains. Hence, marine yeasts have great
potential to be applied in various industries. Therefore, the marine strain of saccharomyces cerevisiaewas isolated from marine water and was used for bioethanol production and the bioethanol yield was optimized using the full factorial design methodology. The amount of Bioethanol yield on day 2 was found to be 2.3g/l and the interaction effects were also studied using Minitab 17 software.
1. Beniseed (Sesamum indicum) was analyzed for its nutritional composition, mineral content, and physicochemical properties of its oil. It was found to be a good source of protein, fat, fiber, minerals and had favorable oil properties.
2. Rats were fed diets containing either 5% Beniseed oil or 5% groundnut oil for 8 weeks. Both groups gained weight and showed no adverse effects in blood analysis or organ pathology.
3. Histological examination of some organs found minor abnormalities like thickening of lung tissue and changes in liver cells, but nothing significant between the two diet groups. The study suggests Beniseed oil could be a potential replacement for other edible
The word “banana” is a general term comprising a number of species or hybrids in the genus Musa of family Musaceae. Many studies reported that banana is a good source of phenolic compounds, which are having potential health benefits in human beings. The phytochemical composition of eight banana varieties was investigated. Quantitative estimation of phytochemicals revealed that highest alkaloid and tannin content was noticed in variety Nendran (3.76% and 4.40 mg/100g respectively). Whereas, variety Rasakadali exhibited highest flavonoid content (9.49 mg/100). Total phenol and saponin content was found higher in variety Kadali (0.82% and 11.6 mg/100g respectively).
Investigating the bacterial inactivation potential of purified okra (Hibiscus...AZOJETE UNIMAID
The ability of purified okra protein (POP) as coagulant and as disinfectant material in comparison with aluminium sulphate (AS) in water treatment was assessed. A laboratory jar test experiments and Colilert-18/Quanti-Tray method of bacterial analysis were conducted using POP as coagulant in treating river water. The results show an excellent dual performance function of POP against the conventional coagulant, AS in drinking water treatment. It was observed that a marked inactivation of approximately 100% of faecal and E-coli count in raw water was achieved with POP and zero regrowth of bacteria after 72-hour post treatment. However, there was regrowth in total coliform count as a result of the presence of other microbes other than E-coli and faecal coliform in the system. In all cases AS showed a reduced performance against the two indicator organisms achieving only 93% with remarkable regrowth of E-coli and faecal coliform after prolonged storage time in the clarified water. Turbidity removal was also noted to be approximately similar, 92% across all coagulants tested. Therefore, the use of POP in water treatment could improve access to clean water in developing countries and could help in reducing the import of water treatment chemicals.
The document summarizes a study that investigated the production of biosurfactants from Saccharomyces cerevisiae and Pseudomonas aeruginosa. The biosurfactants showed antimicrobial activity against bacterial and fungal pathogens. Pseudomonas aeruginosa biosurfactants had higher emulsification activity than Saccharomyces cerevisiae biosurfactants when tested against various oils. Analysis found that Pseudomonas aeruginosa biosurfactants contained more sugar and lipid content. Application of both biosurfactants in salad dressing resulted in stable emulsions, unlike the control which separated rapidly.
A Study on the Removal of Pesticide Residues on Potatoes Using Moringa oleife...AI Publications
Moringa oleifera (MO) is a plant whose seeds possess strong coagulation properties capable of removing turbidity and heavy metals from water. In this study, the effectiveness of MO seeds as a potential pesticide removal apparatus for agricultural produce was investigated. The parameters of interest for each pesticide washing solution were pesticide-concentration reduction, cost, and taste alteration to the potatoes. Separate doses of 0.25 mL profenofos 500 EC were individually applied to distinct 250 g pesticide-free potato piles. A submersion of each tainted potato pile was carried out in one of the chosen pesticide baths (mineral water, 2% salt solution, 10% salt solution, vegetable bath wash, and 10 g MO seed) for 10 min, followed by a 10 second mineral water bath rinse. Remaining profenofos residue concentrations on potatoes were quantified using the quick, easy, cheap, rugged, and simple QuEChERs method coincided with High Performance Liquid Chromatography (HPLC). The experiments showed that the MO seed was the most effective at removing profenofos at 52.9% followed by the vegetable bath at 47.3%. Neither method caused an alteration in food taste, but the MO seed method is significantly cheaper at 2,000/L IDR ($0.14 USD) compared to the vegetable bath at IDR 10,668/L ($0.77 USD) at the time of the experiment, respectively.
Production of alcohol by yeast isolated from apple, orange and bananaPremier Publishers
This document summarizes a study that isolated yeast from apple, orange, and banana fruits to determine their ability to produce alcohol at different glucose concentrations. Yeast was successfully isolated from the fruits and grown in culture. When fermented in media with varying glucose concentrations from 5-70g/L, the yeast produced differing amounts of biomass and alcohol. The yeast from apple produced the most biomass (0.38g/100mL) and alcohol (0.412g/100mL) at 70g/L glucose. Yeast from banana produced the highest alcohol (0.362g/100mL) at 70g/L glucose as well. Higher glucose concentrations generally resulted in greater yeast growth and alcohol production.
A review of the applications of moringa oleifera seeds extract in water treat...Alexander Decker
This document reviews the applications of Moringa oleifera seeds extract in water treatment. It discusses how M. oleifera seeds contain active ingredients like polyelectrolytes and cationic proteins that make them effective for water coagulation, softening, and disinfection. The document provides background on M. oleifera, describing its distribution, description, related species, and the active ingredients contained in its seeds. It also reviews research on using M. oleifera seed powder and extract for various applications in water treatment processes.
Study on Characterization of Various Biofilms Prepared by Starch Isolated fro...ijtsrd
In the present study, the rhizome of Maranta arundinacea L., Arrowroot, was selected for a rich source of starch for the preparation of biofilm. Firstly, some physicochemical properties of the selected sample were determined by AOAC method. Furthermore, the elemental analysis of the selected sample was carried out by Energy Dispersive X ray Fluorescence EDXRF spectroscopy. Moreover, antimicrobial activities of various solvent extracts were examined by Agar well diffusion method on six tested organisms. And then, the qualitative determination of starch tests such as Iodine test and Tannic acid test were done. In addition, starch from Arrowroot powder was isolated and confirmed by FT IR spectrum. Finally, starch biofilms were prepared by using isolated starch and various ratios of plasticizers PVA, PEG, and Sorbitol. The characterizations of seven kinds of prepared biofilms were measured. Aye Mon Thida Nyo | Arnt Win | Baby San Chit Su | Mar Pi Myint | Phyu Phyu Khaing "Study on Characterization of Various Biofilms Prepared by Starch Isolated from Maranta Arundinacea L." Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-3 | Issue-5 , August 2019, URL: https://www.ijtsrd.com/papers/ijtsrd26588.pdfPaper URL: https://www.ijtsrd.com/chemistry/other/26588/study-on-characterization-of-various-biofilms-prepared-by-starch-isolated-from-maranta-arundinacea-l/aye-mon-thida-nyo
Quantitative analysis of total phenolic content in avocado (persia americana)...Alexander Decker
This study analyzed the total phenolic content in avocado (Persia Americana) seeds from the Eastern Province of Kenya. Avocado seeds from five varieties were extracted at different temperatures and their total phenolic content was quantified using the Folin-Ciocalteu method. The maximum phenolic content of 18.55 ± 2.8 mg/g was found in extracts of the Fuerte variety extracted at 50°C. Increasing the extraction temperature to 70°C and 100°C resulted in 10.3% and 32.1% decreases in total phenolic content, respectively, likely due to degradation of thermosensitive phenolic compounds. Overall, an extraction temperature of 50°C was found to be most
This study evaluated the effectiveness of Aloe vera gel and papaya leaf extract coatings for extending the shelf life of papaya fruits compared to chitosan coating. Freshly harvested papaya fruits were coated with 50% Aloe gel, a combination of Aloe gel and 1% papaya leaf extract, or 2.5% chitosan coating. The coated and uncoated fruits were stored for 15 days. The coatings significantly reduced physiological weight loss and maintained fruit size, acidity, and firmness compared to uncoated fruits, which decayed within 10 days. Papaya fruits coated with the combination of Aloe gel and papaya leaf extract showed the least changes and highest quality retention over 15 days of storage
Effect of Different Drying Methods on Chemical Composition of Unripe Plantain...YogeshIJTSRD
Food processing is often thought to bring about changes in nutrients content, thus decreasing its patronage. To investigate this in a Nigerian staple, unripe plantain Musa paradisiaca flours were prepared following sun drying and oven drying methods. These were compared against fresh plantain for their nutritional composition. Proximate composition and minerals contents were determined using standard AOAC methods. The results showed that the unripe plantains pulp contained 59.77 , 1.42 , 1.51 , 1.40 , 7.65 , 28.23 , 40.22 and 38.80 of moisture, ash, fat oils, crude fibre, crude protein, carbohydrates, dry matter and organic matter respectively. Calcium, sodium, potassium, iron, and nitrogen were determined to be 0.1534 ppm, 0.2613 ppm, 0.3034 ppm, 0.7808 ppm and 0.2240 ppm respectively. The processing methods produced flour with similar nutritional composition. However, oven drying gave the lowest moisture content in the flour, suggesting a higher capacity to prevent microbial growth and decay in the dried sample, hence prolonging storage life. Segilola, V. O | Amodu, S. O | Olatunji, C. A "Effect of Different Drying Methods on Chemical Composition of Unripe Plantain Flour" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-5 | Issue-3 , April 2021, URL: https://www.ijtsrd.com/papers/ijtsrd38725.pdf Paper URL: https://www.ijtsrd.com/biological-science/allied-sciences/38725/effect-of-different-drying-methods-on-chemical-composition-of-unripe-plantain-flour/segilola-v-o
1. The study investigated producing bioethanol from neem tree leaves through enzymatic hydrolysis and fermentation.
2. Dried and powdered neem leaves were hydrolyzed using varying amounts of Bacillus suspension to break down the leaves into simple sugars. The hydrolyzed leaves were then fermented using Bacillus firmus to produce bioethanol.
3. The highest bioethanol yield of 1.85% was obtained using 1.5cm3 of Bacillus suspension for hydrolysis. FTIR analysis confirmed the presence of alcohol in the bioethanol samples.
Biocoagulation Activity of Moringa oleifera Seeds for Water Treatmenttheijes
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Fruit and Vegetable Waste Hydrolysates as Growth Medium for Higher Biomass an...Premier Publishers
Fruit and vegetable wastes include peels, pulp and seeds that constitute about 40% of the total mass and constitute huge environmental problems. Cultivation of microalgae that utilizes fruit and vegetable wastes as feedstock to produce value added products such as biomass and lipids is a unique approach. Different concentrations of fruit waste hydrolysate (FWH) and vegetable waste hydrolysate (VWH) were used for heterotropic cultivation of Chlorella vulgaris thereby optimizing the suitable hydrolysate concentration for higher biomass and lipid production. FWH in the ratio of 8:2 has produced maximum specific growth rate of 1.92 µ d-1. Higher biomass was recorded in growth medium supplemented with FWH (0.16 mg L-1) than VWH medium. Highest chlorophyll content of 7.2 mg L-1 was observed in 8:2 ratio of FWH whereas it was 4.3 mg L-1 in VWH at the same concentration. Carotenoid content was highest in VWH than FWH media with a maximum content of 0.52 and 0.42 mg L-1 respectively. Fruit waste hydrolysates significantly increased the total lipid content than the vegetable waste hydrolysate medium. Highest lipid content of 6.63 mg L-1 was recorded in 8:2 ratio of FWH. This work demonstrates the feasibility of fruit waste hydrolysate as a nutrient source for algal cultivation and a cost reduction of growth medium in algal biomass and lipid production.
This document summarizes research optimizing culture conditions for the bacteria Acetobacter aceti TISTR 102 using coconut water supplemented with banana juice. The effects of adding different volumes of banana juice, concentrations of ammonium sulfate and yeast extract, and shaking speeds on bacterial growth were investigated. Coconut water was found to be a suitable base medium, and supplementing it with 50% banana juice by volume resulted in the highest bacterial cell viability. Varying concentrations of ammonium sulfate and yeast extract did not significantly affect growth. Faster shaking speeds of 150 rpm produced higher cell viability than 120 rpm. The goal was to develop a low-cost growth medium utilizing agricultural byproducts for producing bacterial cultures.
1) The document describes research into using agricultural waste materials like apple pomace and peanut shells to enhance citric acid production through solid state fermentation (SSF) using fungal cultures.
2) Initial screening found that a co-culture of Aspergillus ornatus and Alternaria alternata produced the most citric acid (0.46 mg/mL) when grown on apple pomace.
3) Optimization experiments determined the maximum citric acid yield of 2.644 mg/mL was achieved with the co-culture on apple pomace medium at 50% moisture, pH 5, 25g substrate concentration, and 30°C incubation temperature after 48 hours.
This study evaluated the antibacterial activity of Moringa oleifera leaf extracts against selected bacterial pathogens. Phytochemical analysis revealed the presence of alkaloids, flavonoids and saponins in the chloroform and aqueous extracts. The chloroform extract showed the highest inhibitory activity against E. coli, S. typhi and P. aeruginosa. The minimum inhibitory concentration ranged from 10-20mg/ml while the minimum bactericidal concentration ranged from 20-40mg/ml. The results suggest that M. oleifera leaf extracts have antibacterial properties and could be further explored as potential antibacterial agents.
Poster presentation on the research article carried out during Internship period LEE presented in National Horticulture society Seminar Held in Kirtipur.
Physicochemical and Antimicrobial Evaluations of Food Grade Ash Aqueous extra...Premier Publishers
This work focused on physicochemical and antimicrobial evaluations of food-grade ash extract from furnace ashed and charred plantain peel and palm bunches. Alkaline solutions obtained from these biogenic wastes and limestone were analyzed for their physicochemical and antimicrobial properties. Results showed that the pH of the solutions was alkaline in nature ranging from 10.04 to 11.51. Limestone extract was highly turbid 0.201NTU, while limestone contained a lot of impurities with 35.64mg/L total dissolved solids. Potassium Hydroxide (KOH) of furnace ashed plantain peel was significantly (P<0.05) higher than the other samples. The aqueous extracts of these wastes and sodium sesquicarbonate (potash) were screened for the presence of their antimicrobial activities against the bacteria and fungi isolates. Microbial isolates use for the study was Bacillus substilis, Pseudomonas aerugenosa, Proteus sp, Staphylococcus aureus, Aspergillus fumigatus Candida albicans, Candida pseudotropicalis and Penicillium expansuim. Charred plantain peel, palm bunch extracts, and limestone inhibited the growth of these microbial isolates. Furnace ashed samples of both plantain peel and palm bunch could not inhibit the microorganisms. Commercial potash extract, which was purchased in an open market, could not also inhibit the organisms. Commercial antibiotics Gentamycin (antibacterial) and Ketoconazole (antifungal) were used as positive controls in this study.
In Vitro Assessment of Antioxidant Activity, Total Phenolic and Flavonoid Con...AI Publications
Sweet marjoram (Origanum majorana L.) is cultivated as a condiment for its aromatic leaves for culinary purposes and utilized as a medicinal plant for many diseases. The aim of this study was to evaluate in vitro antioxidant activity of marjoram extract by the 2, 2–diphenyl–1–picrylhydrazyl–hydrate (DPPH) free radical scavenging method while total phenolic and flavonoid contents were quantified by spectrophotometry using Folin−Ciocalteu and aluminum chloride colorimetric methods, respectively. The extraction yield of sweet marjoram obtained by maceration in absolute ethanol at a ratio of 1/5 (w/v) for 24h at room temperature was 8.41 ± 0.76 % (w/w). The obtained results showed that the investigated extract contained a higher amount of phenolics: 164.96 ± 4.61 mg GAE/g of dry plant, lower flavonoid contents: 44.61 ± 2.08 mg QE/g of dry plant, and exhibited a strong antioxidant activity (IC50 value: 40.09 µg/ml) almost like those of the used standard products, namely ascorbic acid and butylated hydroxytoluene (BHT). Based on the obtained results, marjoram (Origanum majorana L.) features a potential application as natural antioxidants that could be exploited by the pharmaceutical and food industries.
The nutritional composition and fungal spoilage of Dacryodes edulis fruits were carried out in the Department of Forestry/ Environment Laboratory using standard procedures. The experiment was laid out in a Completely Randomized Design (CRD) with six treatments and three replicates. The fungal pathogens isolated from the rotted fruits were Aspergillus niger, Aspergillus flavus, Rhizopus stolonifer, Fusarium pallidoroseum, Botryodiplodia theobromae and Colletotrichum gloeosporioides. The predominant spoilage causing fungi were Colletotrichum gloeosporioides (60%) and Aspergillus niger (52%). Proximate analysis revealed that the affected fruits had significantly reduced (P<0.05) quality when compared to the uninfected fruits in terms of carbohydrate content, protein, oil content, moisture, crude fibre and Ash content. This work holds promise on the importance of the nutritional properties of the fruits in screening for rot tolerance and storage stability.
Synthesis of bioethanol from tamarind seeds using marine strain of Saccharomy...Asheesh Padiyar
Bioethanol can be used as a second generation advanced biofuels. Currently it is mainly produced from starch but bioethanol production from starch leads to competition for food, land and price. Therefore, ligno-cellulosic agricultural residues are potentially used for bioethanol production to solve such challenges. In the present work acid pretreated tamarind kernel powder is used as a ligno-cellulosic biomass for bioethanol production using marine yeast. Greater osmosis tolerance, greater special chemical productivity and production of industrial enzymes are the unique characteristics of marine yeast over terrestrial strains. Hence, marine yeasts have great
potential to be applied in various industries. Therefore, the marine strain of saccharomyces cerevisiaewas isolated from marine water and was used for bioethanol production and the bioethanol yield was optimized using the full factorial design methodology. The amount of Bioethanol yield on day 2 was found to be 2.3g/l and the interaction effects were also studied using Minitab 17 software.
1. Beniseed (Sesamum indicum) was analyzed for its nutritional composition, mineral content, and physicochemical properties of its oil. It was found to be a good source of protein, fat, fiber, minerals and had favorable oil properties.
2. Rats were fed diets containing either 5% Beniseed oil or 5% groundnut oil for 8 weeks. Both groups gained weight and showed no adverse effects in blood analysis or organ pathology.
3. Histological examination of some organs found minor abnormalities like thickening of lung tissue and changes in liver cells, but nothing significant between the two diet groups. The study suggests Beniseed oil could be a potential replacement for other edible
The word “banana” is a general term comprising a number of species or hybrids in the genus Musa of family Musaceae. Many studies reported that banana is a good source of phenolic compounds, which are having potential health benefits in human beings. The phytochemical composition of eight banana varieties was investigated. Quantitative estimation of phytochemicals revealed that highest alkaloid and tannin content was noticed in variety Nendran (3.76% and 4.40 mg/100g respectively). Whereas, variety Rasakadali exhibited highest flavonoid content (9.49 mg/100). Total phenol and saponin content was found higher in variety Kadali (0.82% and 11.6 mg/100g respectively).
Investigating the bacterial inactivation potential of purified okra (Hibiscus...AZOJETE UNIMAID
The ability of purified okra protein (POP) as coagulant and as disinfectant material in comparison with aluminium sulphate (AS) in water treatment was assessed. A laboratory jar test experiments and Colilert-18/Quanti-Tray method of bacterial analysis were conducted using POP as coagulant in treating river water. The results show an excellent dual performance function of POP against the conventional coagulant, AS in drinking water treatment. It was observed that a marked inactivation of approximately 100% of faecal and E-coli count in raw water was achieved with POP and zero regrowth of bacteria after 72-hour post treatment. However, there was regrowth in total coliform count as a result of the presence of other microbes other than E-coli and faecal coliform in the system. In all cases AS showed a reduced performance against the two indicator organisms achieving only 93% with remarkable regrowth of E-coli and faecal coliform after prolonged storage time in the clarified water. Turbidity removal was also noted to be approximately similar, 92% across all coagulants tested. Therefore, the use of POP in water treatment could improve access to clean water in developing countries and could help in reducing the import of water treatment chemicals.
Antioxidant activity against methanol extraction of eucheuma cotonii and e. s...Alexander Decker
The document summarizes a study that tested the antioxidant activity of Eucheuma cotonii and E. spinosum collected from North Sulawesi, Indonesia. Fresh and dry samples of both algae were extracted using 60%, 70%, and 80% methanol solvent. Tests measured total phenol content, DPPH radical scavenging activity, FRAP antioxidant power, and total carotene. The highest values were found in fresh E. spinosum extracted with 60% methanol, indicating it had the strongest antioxidant activity among the samples tested.
Total Phenol and Antioxidant from Seed and Peel of Ripe and Unripe of Indones...iosrphr_editor
Study on total phenol and antioxidantactivity ofsugar apple fruits of various solvent, part of fruits, and level of ripening. Solvent extraction used were 80% (v/v) methanol, 50% (v/v) acetone, boiling water, and 50% (v/v) ethanol. Part of fruits thatbeen used for samples were seed and peel which are normally by products of sugar apple processing, level of ripening were unripe, and ripe sugar apple fruits. Total phenol was determined by Folin-ciocalteau method. Total antioxidant was quantified by 1,1-diphenyl-2-picrylhydrazyl(DPPH) method.Therewas a difference in type of solvent, part of fruits, and level of ripeningon total phenol and antioxidant concentration of sugar apple fruits. Seeds have higher total phenol concentration than peels of this fruits. Unripe sugar apple fruits have higher total phenol and antioxidant than ripe fruit. The best solvent for phenol extraction was ethanol 50%butthe best solvent for antioxidant extraction was acetone 50%.
Comparative study between the effects of mango and orange peels preparations ...iosrjce
IOSR Journal of Environmental Science, Toxicology and Food Technology (IOSR-JESTFT) multidisciplinary peer-reviewed Journal with reputable academics and experts as board member. IOSR-JESTFT is designed for the prompt publication of peer-reviewed articles in all areas of subject. The journal articles will be accessed freely online.
Quantitative analysis of total phenolic content in avocado (persia americana)...Alexander Decker
This document summarizes a research study that analyzed the total phenolic content in avocado (Persia Americana) seeds in Kenya. The study found that avocado seed extracts contained phenolic compounds, which are powerful antioxidants. The maximum phenolic content was found in extracts of Fuerte variety seeds extracted at 50°C. Phenolic content decreased with increasing extraction temperature from 50°C to 100°C. The study concluded that 50°C is the most suitable extraction temperature for maximizing phenolic compounds from avocado seeds.
Production of itaconic acid from jatropha curcas seed cake by aspergillus ter...Mushafau Adebayo Oke
This document summarizes a study that investigated using Jatropha curcas seed cake as a substrate for producing itaconic acid through fermentation with Aspergillus terreus. Key findings:
1) Jatropha seed cake was hydrolyzed to produce fermentable sugars like glucose. Maximum itaconic acid production of 48.70 g/L was achieved under optimal conditions.
2) Highest itaconic acid yields were obtained at pH 4, with 38.70 g/L produced on day 10 of fermentation. Production declined after day 11 as nutrients were exhausted.
3) Maximum itaconic acid was produced using an inoculum size of 5 ml of spore suspension
This document summarizes a student's research project on developing non-alcoholic beverages from cocoyam and sweet potato roots using malt substrates. The student aims to increase the utilization of these underutilized crops by creating an acceptable flavored beverage. Materials and methods for preparing the malt substrate and extracting cocoyam and sweet potato are outlined. The beverages will be analyzed for nutritional composition and sensory properties. The objectives are to improve dietary fiber and add nutritional value using the vitamins in cocoyam and sweet potato.
Cumulative effect of modified atmospheric packaging on the textural and chemi...SukhveerSingh31
Fruits and vegetables have been consumed by humans since ancient times. Scientific
investigations have proved that an increased consumption of fruits and vegetables is known to
reduce instances of cancer and cardiovascular mortality (Bhardwaj et al., 2014)
Comparative effect of gamma irradiation, uv c and hot water on antioxidantDr Asif Ahmad
This study compared the effects of gamma irradiation, UV-C light, and hot water treatment on retaining antioxidants in mango fruit during storage. Gamma irradiation at 0.5 kGy was the most effective at retaining total polyphenolic compounds and antioxidant activity in both the peel and pulp of two mango varieties, white and black Chaunsa, over 28 days of storage. UV-C light treatment was also better than hot water treatment. The white Chaunsa variety generally had better retention of phenolic compounds and antioxidant activity compared to black Chaunsa. Overall, gamma irradiation showed potential for commercial use to extend mango shelf life while minimizing antioxidant losses during storage.
The document summarizes a study that investigated the nutritional composition, physicochemical properties, and sensory quality of cookies made by substituting wheat flour with 20%, 30%, and 50% mango pulp. Key findings include:
- Moisture, ash, and water absorption increased as mango pulp substitution increased, while water solubility decreased.
- Sensory analysis showed cookies with 20-30% mango pulp substitution were rated best for color, taste, and acceptability, though flavor ratings were not significantly different.
- Crispness decreased as mango pulp substitution increased, possibly due to higher fiber content in mango pulp.
This document summarizes a study that determined the biologically active substances in the taproots of common chicory (Cichorium intybus L.). Ethanol and water extracts of the taproots were analyzed. The total fructan content was found to be 23% dw, including monosaccharides, oligosaccharides, and inulin. The water extracts contained high levels of inulin (14% dw), total phenols (7 mg/g GAE dw), and total flavonoids (2 mg/g QE dw). Antioxidant activity assays of the 95% ethanol extracts showed the highest antioxidant capacity, with DPPH values of 31 mM TE/g dw, ABTS values of 49
Bioactive constituents, antioxidant activity and in vitro cancerAlexander Decker
The document analyzes the antioxidant and anticancer properties of juices from nine varieties of Moroccan prickly pear fruit. It finds that the juices contain significant antioxidants like phenolics and flavonoids. Testing shows the juices have dose-dependent inhibitory effects on cancer cell growth in vitro. The results suggest the health benefits of different prickly pear varieties and provide information to make best use of them in food and medical applications.
effects on kefir properties and antioxidant activity during 4 weeks cold (4 °C) storage. Carob
flours differed in composition, mucilage yield, antioxidant activity and phenolic components analyzed by
HPLC. Bacterial count increased during the first week of kefir storage with carob supplementation
stimulating bacterial growth similar to inulin. Bacterial viability and titratable acidity of carob
supplemented kefir increased, whereas pH decreased during storage. The antioxidant activity of kefirs
generally increased during storage attaining maximum level at 14 days with the supplemented kefirs
exhibiting higher activity compared to the control plain kefir.
This document evaluates the effect of different processing methods on the nutritional composition of bitter leaf (Vernonia amygdalina). Fresh bitter leaf and leaves processed through boiling, sun drying, squeeze washing with salt, and squeeze washing followed by boiling were analyzed for proximate, vitamin, and mineral content. Proximate values were generally higher in fresh leaves than processed leaves. Squeeze washing with salt had the least effect on proximate content compared to other methods. Vitamin C and A contents decreased most after squeeze washing and boiling, while sun drying had the least effect. Fresh leaves also had higher mineral contents except for sodium, which was highest after squeeze washing with salt. In conclusion, Vernonia amygdalina is nutritious
Effect of Different Processing Methods on Nutritional Composition of Bitter L...iosrphr_editor
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Preservative Effects of Different Treatments and Their Flavor Acceptability in Cashew Apple and Pineapple Blend Juice
1. International Journal of Environmental & Agriculture Research (IJOEAR) ISSN:[2454-1850] [Vol-3, Issue-6, June- 2017]
Page | 19
Preservative Effects of Different Treatments and Their Flavor
Acceptability in Cashew Apple and Pineapple Blend Juice
Gninfanni Silvère OUATTARA1*
, Doudjo SORO2
, Mohamed Anderson YEO3
,
Ernest Kouadio KOFFI4
1,4
Laboratoire de Biochimie et Sciences des Aliments, UFR Biosciences, Université Félix Houphouët-Boigny, UFHB 01 BP
V 34 Abidjan, Côte d’Ivoire.
2
UMRI Sciences des Procédés chimiques Alimentaires et Environnementaux, Institut National Polytechnique Félix
Houphouët-Boigny (INP-HB), BP 1313 Yamoussoukro, Côte d’Ivoire.
3
UFR d’Ingénierie agronomique, Forestière et Environnementale, Université de Man, BP 20 Man, Côte d’Ivoire.
Abstract— The aim of this study is to evaluate the stability of a cashew apple and pineapple blend juice (25:75 v / v).
Various treatments were applied, including pasteurization (92 C, 15 min), aqueous extract of ginger (2.5 and 10%) and
potassium sorbate (1g/kg). The physicochemical results revealed that the addition of the aqueous extract of ginger caused an
increase in the content of ascorbic acid, total sugars, proteins and minerals such as magnesium, potassium, phosphorus and
zinc. The microbiological analysis showed lower microbial counts of the treated samples compared to the control. The
different treatments could have an antimicrobial effect. The sensory analysis reveals a general acceptability for all the
samples formulated. This acceptability value is higher for the sample supplemented with 10% aqueous extract of ginger.
With a view to preservation without chemical preservatives while improving nutrient content, the 10% aqueous ginger
extract could help extend the shelf life of fruit juice drinks.
Keywords— Drink, pineapple, cashew apple, preservatives, quality.
I. INTRODUCTION
Ivory Coast is the leading producer of cashew nuts since 2015 with a production of 725 000 tons (CCA, 2016). Cashew
apple, a pseudo fruit of the cashew tree, is rich in vitamins C, polyphenols (Michodjehoun-Mestres et al., 2009) and also
contains a significant amount of carotenoids (Assunção and Mercadante 2003, Abreu 2012). However, almost all cashew
apples are lost at harvesting sites because of their astringency and certain taboos (Soro et al., 2008). To remedy this, a drink
formulation containing cashew apple and pineapple juice was produced. Pineapple (Ananas comosus) is a non-astringent,
less acidic fruit that is mature and consumed much in the world. Moreover, in the fresh state, it contains several enzymes
including bromelain which facilitates the digestion and assimilation of proteins, by fractionating the amino acid chains
(Sekhar et al., 2013). Thus, the mixture of the two fruit juices can result in a product enriched with vitamins, minerals and
good sensory characteristics when compared to the starting raw materials (Akinwale 2000, Rodrigo et al 2003, Jain and
Khurdiya 2004). Like all fruit juices, this drink must retain its organoleptic and microbiological qualities over time. Indeed,
one of the difficulties for the large-scale production of fruit juices is their stability. The same is true for unstabilized cashew
apple juice, which has a very short shelf life because yeast attacks the juice and fermentation even at refrigeration
temperature.
There is a need to explore several methods of stabilization to extend the shelf life of juices. Thus, the use of certain chemical
preservatives such as sorbate and benzoate improves the shelf life of beverages (Dougheri et al., 2007, Nwachukwu and
Ezeigbo, 2013). However, the use of chemical preservatives in nutrition tends to have detrimental effects on consumer health
(Adesokan et al., 2010). Also, the current trend is towards biological preservatives (aliu et al., 2007). Among these biological
preservatives, ginger (zingiber officinale) is traditionally used as a spice in preparations (Kolapo et al., 2007) for its
antioxidant and antimicrobial activity. According to Smith-Palmer et al. (1998), ginger has a bactericidal effect against E.
coli and Streptococcus.
The objective of this study is to assess the preservative effects of different treatments and their flavor acceptability in cashew
apple and pineapple blend juice.
2. International Journal of Environmental & Agriculture Research (IJOEAR) ISSN:[2454-1850] [Vol-3, Issue-6, June- 2017]
Page | 20
II. MATERIALS AND METHODS
1.1. Biological materiel
The plant material used consists of cashew apples (Anacardium occidentale L. Anacardiaceae), pineapple (Ananas comosus)
and rhizomes of ginger (zingiber officinale). The cashew apples used, made up of red and yellow apples, came from the
center of Cote d'Ivoire. The pineapple used is of smooth Cayenne variety in the mature stage. Pineapple and ginger rhizomes
were purchased at the large market in Yamoussoukro, Côte d'Ivoire.
1.1.1. Preparation of the aqueous extract of ginger
The ginger rhizomes were washed four times with drinking water. They were stripped of their peels using a sterile stainless
steel knife. The rhizomes were then cut into dice and then dried in the shade. The ginger was then pulverized. The powder
obtained was dissolved in 50 ml of distilled water and then washed with 100 ml of distilled water and filtered with a muslin
cloth. The obtained solution was evaporated to obtain a dry extract which was dissolved in 100 ml of distilled water to obtain
the aqueous extract of ginger. This extract was stored in pre-sterilized glass bottles in a refrigerator at 4 ° C until use.
1.1.2. Extraction of cashew apple juice
The fruits harvested consist of apples and cashews. The apples were carefully separated from the nuts by means of a wire
attached at both ends by small pieces of wood to avoid damaging them. The apples obtained were soaked in chlorinated
water at 100 ppm of active chlorine for 20 minutes and then rinsed with potable water. The grinding was carried out using a
screw press (ZBK220077-88 LW74d (B) A (China). This press has a power of 4.4 kW with a rotation speed of the screw of
1440 rpm.min-1. The juice was then filtered with a mesh screen of 1 mm in diameter and then packed in 5-liter cans and
stored at -10 ° C. before the cocktail was formulated.
1.1.3. Extraction of pineapple juice
The pineapples were soaked in 100 ml chlorine bleach for 20 minutes and then rinsed with clean water. After washing, the
pineapples were peeled, cut and then crushed using the same pulp press ZBK220077-88LW74d (B) A (China). The juice
expressed was filtered with a mesh screen of 1 mm diameter under aseptic conditions and then packed in 5 liter cans and
stored in a cold room at -10 ° C. before the various formulations of the cocktail.
1.1.4. Formulation of cashew apple and pineapple beverage
The cashew apple and pineapple juices were mixed in 25:75 (v/v) proportions respectively to have the cashew apple and
pineapple drink. To this formulated beverage various stabilizers including, aqueous ginger extract at concentrations of 2.5
and 10%, potassium sorbate at 1 g/kg. Five (5) formulations were obtained with the various stabilizers, namely the control
formulation E0; Formulation EG2.5 containing 2.5% aqueous extract of ginger; The formulation EG10 containing 10%
ginger; The EP formulation which is the pasteurized beverage sample and the ES formulation containing potassium sorbate
(1g / kg). The various samples were placed in PET bottles (polyethylene terephthalate) and stored at 4 ° C.
1.2. Physico-chemical analyses
Ascorbic acid was extracted in the presence of a metaphosphoric acid / acetic acid solution and assayed by standard vitamin
C 2.6-dichlorophenol indophenols method (Poncracz et al., 1971).
The pH was determined at 25 °C. Using an ATC pH-Meter professional pH-013 according to the method described by
AOAC (1990).
The total sugar content was determined according to the phenol-sulfuric method as described by Dubois et al. (1956)
Proteins were determined by the Kjedahl method (BIPEA, 1976).
The following minerals: Iron, Potassium, Sodium, Magnesium, Copper, Manganese and Zinc were assayed by a Varian
Spectr AA-20 atomic absorption spectrometer using the AOAC 1990 method and Abulude et al. (2007).
1.3. Microbiological analyses
Microbiological analysis consisted of counting mesophilic aerobic germs. The count of these organisms was carried out on
standard agar for counting, Plate Count Agar (PCA) according to the French standard V 08-051. (AFNOR, 1991). PCA
3. International Journal of Environmental & Agriculture Research (IJOEAR) ISSN:[2454-1850] [Vol-3, Issue-6, June- 2017]
Page | 21
(Plate Count Agar) agar used for counting the total flora was cast into the Petri dish. The incubation was then carried out at
37 ° C. for 24 h after serial dilutions.
1.4. Sensory analysis
Samples of formulated drinks were analyzed by a panel of fifteen (15) members who are familiar with fruit juices. This panel
is composed of students (women and men) from the National Polytechnic Institute of Yamoussoukro. The samples were
evaluated using a scale from 0 to 10; with 0 for descriptor not perceived and 10 for descriptor extremely intense.
1.5. Statistical analysis
The statistical analysis was carried out by the software Statistica 7.1. Data were subjected to a one-way ANOVA,
and means were compared by a Student Newman Keuls test with a significance threshold of 5%.
III. RESULTS
The results of Table 1 show the physicochemical composition of the various drinks based on cashew apples and pineapples,
supplemented or not with aqueous extract of ginger and potassium sorbate.
TABLE 1
PHYSICOCHEMICAL CHARACTERIZATION OF CASHEW APPLE AND PINEAPPLE JUICE BLENDS PASTEURIZED
OR SUPPLEMENTED WITH GINGER EXTRACTS OR POTASSIUM SORBATE (1g/kg)
E0 EG2,5 EG10 EP ES
Vitamin C (mg/100g) 54,38±3,12c
64,34±10,38a
78,68±3,29d
46,9±2,74b
64,34±2,19a
pH 3,61±3,61b
3,58±0,014a
3,6±0,007c
3,7±0,007d
4,33±0,014e
Total sugars (mg/100mL) 150,75±5,3ab
220,5±4,24cd
165,5±13,43b
141,75±1,06a
207,75±3,18c
Proteins (%) 1,23±0,07a
2,15±0,07c
2,59±0,05d
1,97±0,014b
1,23±0,007a
Mg2+
(mg/100mL) 888,6±4,52a
872±2,54a
907,3±8,06a
728±1,69b
913±64,62a
K+
(mg/L) 1371,6±29,13a
1227,3±3,25c
1661,2±29,13b
1370,3±8,9a
1687,1±15,41b
Ca2+
(mg/L) 306,3±9,47d
282,2±0,28ab
199±0,28c
288,6±1,41b
271,3±0,42a
Fe2+
(mg/L) 3,08±0,1a
2,92±0,12a
3,77±0,48c
2,06±0,04b
2,89±0,08a
P (mg/L) 26,5±0,7a
65±2,12c
105±1,41d
25,5±0,7a
59,5±0,7b
Zn2+
(mg/L) 0,40±0,02b
0,82±0,03c
1,04±0,04d
0,31±0,007a
0,33±0,01a
Means with different letters in the same row indicate significant differences (P≤ 0.05) (n=3). EO: control drink; E2.5:
beverage supplemented with 2.5% aqueous extract of ginger; EG10: drink supplemented with 10% aqueous extract of
ginger; EP: pasteurized drink; ES: beverage supplemented with potassium sorbate.
The ascorbic acid content varies from 46.9 mg/100 ml for the pasteurized drink (EP) to 78.6 mg/100 ml for the beverage
preserved with 10% aqueous extract of ginger. The pH value varies from 3.58 for the sample EG2.5 (cashew apple and
pineapple beverage supplemented with 2.5% aqueous ginger extract to 4.33 for sample ES (Beverage based on cashew apple
and pineapple supplemented with potassium sorbate. There is a significant difference at P <0.05 between the different values
of the total sugars of the different drink samples. The total sugars vary from 141.75 mg/ml for the EP sample (cashew apple
and pasteurized pineapple drink without addition of aqueous extract or sorbate) to 220.5 mg/ml for sample E2.5. Protein
content was significantly higher in the sample supplemented with 10% ginger, which ranged from 1.23% for sample E0
(cashew apple and pineapple beverage without addition of aqueous extract or Sorbate) to 2.59% for the E10 sample. Cashew
apple and pineapple have varying concentrations of metal ions Mg2+
, K+
, Ca2+
, Fe2+
, Na+
, and Zn2+
. The cashew apple and
pineapple drink supplemented with 10% aqueous ginger extract has higher iron, phosphorus and zinc contents.
Figure 1 shows the results in CFU/ml of the mesophilic aerobic germs counted on the first, fourth and seventh day of storage.
These results show that the control sample exhibits an exponential increase in germs during the storage days compared to the
treated drink samples. This microbial growth ranges from 4.4 × 103
for the first day to 8.2 × 105
for the seventh day of
storage.
4. International Journal of Environmental & Agriculture Research (IJOEAR) ISSN:[2454-1850] [Vol-3, Issue-6, June- 2017]
Page | 22
FIGURE 1: MESOPHILIC AEROBIC GERMS GROWTH OF VARIOUS CASHEW APPLE AND PINEAPPLE BLEND
JUICES PASTEURIZED OR SUPPLEMENTED WITH AQUEOUS EXTRACT OF GINGER OR POTASSIUM SORBATE
DURING STORAGE
EO: control drink; E2.5: beverage supplemented with 2.5% aqueous extract of ginger; EG10: drink supplemented with
10% aqueous extract of ginger; EP: pasteurized drink; ES: beverage supplemented with potassium sorbate.
The organoleptic properties of the beverages studied are presented in Table 2. From these results it emerged that the E10
sample had an overall acceptability of 7.2 against 5.5 for the sample E0.
TABLE 2
MEAN SENSORY EVALUATION SCORES OF THE VARIOUS CASHEW APPLE AND PINEAPPLE BLEND JUICES
PASTEURIZED OR SUPPLEMENTED WITH AQUEOUS EXTRACT OF GINGER OR POTASSIUM SORBATE.
Color Fluidity Appearance Taste Acceptability
day1 day7 day1 day7 day1 day7 day1 day7 day1 day7
E0 5,5a
4,4a
7,8a
7,5a
8,5a
7a
8,25a
7a
5,5a 4a
E2,5 6,4a
5,4a
6,5a
5,5a
6a
5,5a
5,9a
5,3a
6a
5,5a
E10 7,7a
6,7a
6,3a
5a
6,9a
6,3a
6,3a
5,3a
7,2a
6,5a
ES 4,8a
4,5a
7,8a
7,5a
6,9a
6,5a
7,5a
7a
6,5a
6a
EP 5,5a
4,8a
7,5a
7a
6,5a
6a
7a
6,5a
6,2a
6a
Means with different letters in the same row indicate significant differences (P≤ 0.05) (n=3)
EO: control drink; E2.5: beverage supplemented with 2.5% aqueous extract of ginger; EG10: drink supplemented with
10% aqueous extract of ginger; EP: pasteurized drink; ES: beverage supplemented with potassium sorbate.
IV. DISCUSSION
The ascorbic acid contents of the different cashew apple and pineapple beverage formulations supplemented or not with
aqueous extract of ginger or sorbate vary from 54.38 mg/100 ml for the formulation E0 to 78.68 mg/100 ml for the EG10
formulation. The beverage stabilized with 10% of the aqueous ginger extract had a significantly elevated ascorbic acid
content (P <0.05). Thus the ascorbic acid content can be increased by addition of the aqueous extract. This increase in the
ascorbic acid content by addition of aqueous extract is comparable to the results of Yeo et al. (2014) on the analysis of the
-100000
0
100000
200000
300000
400000
500000
600000
700000
800000
900000
0 1 2 3 4 5 6 7 8
Germs(CFU/ml)
Time (days)
E0
E2,5
E10
ES
EP
5. International Journal of Environmental & Agriculture Research (IJOEAR) ISSN:[2454-1850] [Vol-3, Issue-6, June- 2017]
Page | 23
quality attributes of a banana juice beverage supplemented with aqueous ginger extract. These results clearly show us that
ginger spices are rich in ascorbic acid.
The protein content was significantly higher for the formulation containing the aqueous ginger extract. The 2.5% formulation
contains 2.15% versus 2.59% protein for the 10% formulation of aqueous extract. These results are similar to those of
Adesokan et al. (2005) and Olayemi et al. (2011). Ginger could be used to improve the vegetable protein content of fruit
juice drinks.
The mineral contents evaluated show that the various formulations contain several minerals including magnesium,
potassium, calcium, iron, phosphorus and zinc. The formulation of the cashew apple and pineapple beverage supplemented
with 10% aqueous ginger extract has high levels of iron, phosphorus and zinc. These minerals are well known for their
beneficial action on human organisms (Institute of Medicine, 2001).
The microbial load of the 10% aqueous ginger extract formulations increased from 1.2 × 103
on the first day to 2.1 × 104
germs on the seventh day. For the pasteurized formulation, this load increased from 200 germs to 2.3 × 103
compared to 4.4
× 103
to 8.2 × 105
germs for the sample without treatment (control) (E0). This rapid growth of germs is responsible for the
spoilage of cashew apple and pineapple blend juices.
Mesophilic aerobic germs or total mesophilic aerobic flora are good indicators of the general quality and stability of products
and the quality (cleanliness) of production facilities (Guiraud, 1998).
The samples supplemented with the aqueous ginger extract have lower microbial loads compared to the control sample E0. A
decrease in germs was observed with increasing ginger concentration. The same result was observed in the pasteurized
sample but this would decrease its content of thermosensitive elements. This loss would be detrimental to the nutritional
quality of the formulation. Ginger may therefore have an antimicrobial effect which has helped reduce the microbial load of
the cashew apple juice and pineapple supplemented with it. These results are comparable to those of several researchers
(Smith-Palmer et al. 1998, Ayo et al. 2003, Omoya and Akharaiyi, 2012) on the stability of pineapple juice.
The sensory analysis of cashew apple and pineapple blend drinks shows that the formulation with 10% ginger extract has the
highest acceptability. This could be explained by the spicy taste of that sample.
V. CONCLUSION
The results obtained in this study clearly indicate the potential of ginger to extend the shelf life of a cashew apple and
pineapple blend beverage. Supplementation with 10% aqueous ginger extract could be a good preservative of fruit juice and
beverage thanks to a better antimicrobial effect compared to the 2.5% aqueous extract. In addition, ginger could be used to
boost the nutritional quality of tropical fruits drinks while increasing their shelf life. In addition to having satisfactory
biochemical properties, ginger has organoleptic qualities popularly accepted. However, the practice of good hygiene during
the preparation of beverages and fruit juices should be adopted to avoid significant microbial contamination.
DISCLOSURE OF INTEREST
The authors declare that they have no competing interest.
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