Pectin is a purified polysaccharide substance obtained from plant sources like citrus fruits, apples, and papayas. It is extracted through boiling plant peels in water and removing proteins and starches. Pectin is finally obtained through precipitation with organic solvents and drying. It occurs naturally as the partial methyl ester of (1→4) linked polygalacturonate interrupted with rhamnose residues. Pectin is used as an intestinal demulscent to treat diarrhea and as a pharmaceutical aid as an emulsifying and gelling agent.
1. The document discusses edible coatings and films used in food applications to extend shelf life. It provides an introduction to enrobing materials like proteins, lipids, and polysaccharides used in coatings as well as coating technologies.
2. Specific examples of enrobing fruits and vegetables and meat/poultry are described. Coatings can act as barriers to moisture, gas, and oil movement helping to preserve quality. Application methods include dipping, spraying, and fluidized beds.
3. A case study examines the effect of batter consistency when enrobing chicken patties. Results found that a 1:1.2 ratio of Bengal gram to water produced patties with the best sensory and
Title: Pectin- Carbohydrate from fruits.
Description: In this video the viewers will come to know about Pectin that is one of the carbohydrates containing crud drugs obtained from the various plant sources such as inner peel of citrus fruits, apple, raw papaya, etc. This drug becomes important since it is obtained from fruits source. Here the synonyms, biological sources (scientific names & Family), geographical sources (what are the countries where it can be collected), chemical constituents, identification tests and uses has been discussed in brief.
Portion explained:
Synonyms of Pectin
Biological Sources of Pectin
Geographical Sources of Pectin
Preparation of Pectin
Description of Pectin
Chemical Constituents of Pectin
Chemical Test of Pectin
Uses of Pectin
This document discusses edible packaging as an environmentally friendly alternative to traditional plastic packaging. It provides an introduction to edible packaging, explaining why it is needed due to the large amount of non-biodegradable plastic waste. Edible packaging is defined as a thin film or coating that can be consumed as part of the food. Common materials used include proteins, polysaccharides, and lipids. Edible packaging can provide benefits like moisture and gas barriers while being safely edible. However, challenges remain regarding their cost effectiveness and commercialization at scale.
In this project, we used various type of acid for Extraction of pectin. In Extraction of pectin, we check % of yielding of pectin by changing parameter like temperature,pH Of solution. By conducting no of experiments we concluded optimum parameters for achieving maximum yield of product.
MAP (Modified Atmosphere Packaging) involves replacing the air in food packaging with a gas mixture to extend shelf life. Common gases used are CO2, N2, and O2. CO2 inhibits microbial growth. N2 acts as a filler gas and prevents package collapse. Low O2 inhibits aerobic bacteria growth. MAP shelf life extensions range from 50-400% depending on the food. Proper gas mixtures, packaging materials, and storage temperatures are required for each food type to maximize freshness and safety.
The document discusses methods for testing the water vapour transmission rate (WVTR) and oxygen transmission rate (OTR) of materials. It describes how WVTR is measured through containers using a test apparatus that places material samples between a desiccant and humid environment. OTR is measured similarly using an electrolytic sensor to detect oxygen permeating through materials. Factors like material thickness, humidity, and temperature that affect transmission rates are identified. Standards for conducting these transmission tests are also outlined.
This document discusses edible films and coatings used for food packaging. It begins by introducing common food packaging materials like plastic, paperboard, and metal cans that end up in landfills. It then discusses how edible films and coatings can provide an alternative by acting as the food packaging that can be consumed. Edible films are free-standing sheets that can wrap or separate food layers, while coatings are thin liquid layers applied to food surfaces. Common biopolymers used include polysaccharides like starch, proteins like gelatin and casein, and lipids like wax. Edible packaging can help extend shelf-life by preventing moisture loss and microbial growth while providing a more sustainable alternative to traditional packaging waste.
Pectin is a purified polysaccharide substance obtained from plant sources like citrus fruits, apples, and papayas. It is extracted through boiling plant peels in water and removing proteins and starches. Pectin is finally obtained through precipitation with organic solvents and drying. It occurs naturally as the partial methyl ester of (1→4) linked polygalacturonate interrupted with rhamnose residues. Pectin is used as an intestinal demulscent to treat diarrhea and as a pharmaceutical aid as an emulsifying and gelling agent.
1. The document discusses edible coatings and films used in food applications to extend shelf life. It provides an introduction to enrobing materials like proteins, lipids, and polysaccharides used in coatings as well as coating technologies.
2. Specific examples of enrobing fruits and vegetables and meat/poultry are described. Coatings can act as barriers to moisture, gas, and oil movement helping to preserve quality. Application methods include dipping, spraying, and fluidized beds.
3. A case study examines the effect of batter consistency when enrobing chicken patties. Results found that a 1:1.2 ratio of Bengal gram to water produced patties with the best sensory and
Title: Pectin- Carbohydrate from fruits.
Description: In this video the viewers will come to know about Pectin that is one of the carbohydrates containing crud drugs obtained from the various plant sources such as inner peel of citrus fruits, apple, raw papaya, etc. This drug becomes important since it is obtained from fruits source. Here the synonyms, biological sources (scientific names & Family), geographical sources (what are the countries where it can be collected), chemical constituents, identification tests and uses has been discussed in brief.
Portion explained:
Synonyms of Pectin
Biological Sources of Pectin
Geographical Sources of Pectin
Preparation of Pectin
Description of Pectin
Chemical Constituents of Pectin
Chemical Test of Pectin
Uses of Pectin
This document discusses edible packaging as an environmentally friendly alternative to traditional plastic packaging. It provides an introduction to edible packaging, explaining why it is needed due to the large amount of non-biodegradable plastic waste. Edible packaging is defined as a thin film or coating that can be consumed as part of the food. Common materials used include proteins, polysaccharides, and lipids. Edible packaging can provide benefits like moisture and gas barriers while being safely edible. However, challenges remain regarding their cost effectiveness and commercialization at scale.
In this project, we used various type of acid for Extraction of pectin. In Extraction of pectin, we check % of yielding of pectin by changing parameter like temperature,pH Of solution. By conducting no of experiments we concluded optimum parameters for achieving maximum yield of product.
MAP (Modified Atmosphere Packaging) involves replacing the air in food packaging with a gas mixture to extend shelf life. Common gases used are CO2, N2, and O2. CO2 inhibits microbial growth. N2 acts as a filler gas and prevents package collapse. Low O2 inhibits aerobic bacteria growth. MAP shelf life extensions range from 50-400% depending on the food. Proper gas mixtures, packaging materials, and storage temperatures are required for each food type to maximize freshness and safety.
The document discusses methods for testing the water vapour transmission rate (WVTR) and oxygen transmission rate (OTR) of materials. It describes how WVTR is measured through containers using a test apparatus that places material samples between a desiccant and humid environment. OTR is measured similarly using an electrolytic sensor to detect oxygen permeating through materials. Factors like material thickness, humidity, and temperature that affect transmission rates are identified. Standards for conducting these transmission tests are also outlined.
This document discusses edible films and coatings used for food packaging. It begins by introducing common food packaging materials like plastic, paperboard, and metal cans that end up in landfills. It then discusses how edible films and coatings can provide an alternative by acting as the food packaging that can be consumed. Edible films are free-standing sheets that can wrap or separate food layers, while coatings are thin liquid layers applied to food surfaces. Common biopolymers used include polysaccharides like starch, proteins like gelatin and casein, and lipids like wax. Edible packaging can help extend shelf-life by preventing moisture loss and microbial growth while providing a more sustainable alternative to traditional packaging waste.
Layer by layer edible coating on fruits and vegetablesindu indu
This document presents information on layer by layer (LbL) edible coatings for fruits and vegetables. It discusses what edible coatings are, how the LbL technique works using alternating layers of positively and negatively charged materials, and examples of raw materials used like chitosan, gluten and whey protein. A case study is described where different polysaccharide coatings were tested on mandarins to enhance quality and storage time, including combinations of carboxymethyl cellulose, chitosan and fatty acids. Evaluation methods for coated fruits included firmness, weight loss, gas composition and sensory properties.
Plastic as a Packaging Material discusses the advantages and disadvantages of various plastic materials used for packaging. It describes common plastics like HDPE, LDPE, LLDPE, PP, PVC, nylon and polyester. The document outlines plastic processing methods like injection molding, blow molding and thermoforming. It also discusses plastic additives, defects, and their use in pharmaceutical packaging as containers, tubes, closures and blister packs.
This document provides an overview of polymeric food packaging materials. It discusses the history and evolution of packaging from skins and leaves to modern materials. The key types of polymeric materials used in food packaging are described, including polyolefins, polyvinyl chloride, polyesters, nylons, polystyrene, and polycarbonate. Properties, applications, and testing methods of these materials are summarized. The packaging industry is growing significantly with increasing global demand and consumption.
Pectin is a polysaccharide found in the cell walls of plants, particularly in citrus fruits like lemons and oranges which can contain up to 30% pectin. It is extracted through boiling plant material like citrus peels in water and acid, then removing other components through centrifugation and enzymatic treatment. Pectin is a white powder that is soluble in water and forms gels. It is used as a thickening agent in foods and pharmaceuticals and can help treat diarrhea as an intestinal soother.
The document discusses packaging for the food and beverage industry. It defines food, beverages, and packaging. It then covers types of non-alcoholic beverages like carbonated beverages, fruit beverages, tea, and coffee. It discusses their packaging requirements to prevent deterioration like moisture, oxygen, and microbial growth. It also covers alcoholic beverages like beer, wine, and distilled spirits and their packaging in bottles or cans to prevent flavor loss and maintain quality. Overall, it examines the packaging needs of various food and drinks to protect quality during storage and distribution.
The document discusses packaging for beverages in India. It covers non-carbonated beverages like fruit juices, coffee, and tea, as well as carbonated drinks. Common packaging materials include glass, metal cans, plastic bottles and aseptic cartons. Plastic is increasingly used for fruit juices due to its ability to be hot-filled and provide longer shelf life. Bag-in-box systems are also used for some beverages. The document outlines factors to consider for different beverage types like acidity, enzymes, and oxygen permeability.
Edible coatings can be made from polysaccharides like starch, pectin, cellulose, and alginate. They provide strength and integrity while inhibiting oxygen, aroma, and oil transfer but are not effective moisture barriers. Protein coatings also act as oxygen barriers and use proteins like soy, whey, and zein. Lipid coatings use beeswax, oils, and waxes for moisture barrier properties. Composite coatings combine materials for improved preservation of fruits and vegetables by reducing water loss, browning, and extending shelf life. Thickness must be optimized to prevent quality issues from limited gas exchange.
This document provides an overview of flavours used in food industries. It discusses the history and classification of flavours, as well as methods for producing natural flavours through extraction, distillation, and biotechnology. It also covers techniques for producing artificial flavours synthetically. The document aims to educate readers on the various flavour manufacturing processes and categories used in food production.
Aseptic packaging involves sterilizing products and packaging materials under sterile conditions to prevent contamination and extend shelf life without refrigeration. It allows foods to be stored at ambient temperatures for months. The key aspects are pre-sterilizing the product using techniques like UHT and sterilizing packaging materials using methods like heat, chemicals, or radiation. Filled packages are then sealed quickly to maintain sterility. Common packaging types for aseptic storage include cartons, bags, bottles and cans. Aseptic packaging provides benefits like convenience, food safety, long shelf life and nutrient retention compared to canning.
250 million tons of non-biodegradable plastics are produced annually. Edible packaging includes thin edible films or coatings that are applied directly to foods and eaten as part of the food. Edible films are produced separately and then applied, while coatings are applied directly to foods. Edible packaging has advantages like being environmentally friendly and reducing waste, and can enhance properties of foods. However, edible packaging also has drawbacks like potential development of off flavors and higher costs compared to synthetic packaging.
Intelligent Packaging : A New Horizon in Food IndustryShekhar Jyoti Das
Poster Presentation in the ICFPA (International Conference for Food Processing & Emerging Agribusiness Trends) 2018, organized by Indian Institute of Plantation Management, Bengaluru in collaboration with University of Wisconsin, Madison, USA.
This Poster puts some light on intelligent packaging and its types, examples, future scopes and market availability
Where does all the fruit waste go? How are those fruit peels, pulp, seeds and stones utilized ? How can we potentially use the fruit wastes to manufacture value added products for example by apple pomace. This presentation will do a fine job of answering all your queries!
The document sets limits for chemicals and preservatives in various food products. It lists the name of poisonous metals and their limits in parts per million in different canned and packaged foods. It then provides tables specifying limits of sulphur dioxide, benzoic acid and other preservatives allowed in products like fruit jam, juice, dried fruits, squashes, pickles and more. It concludes by listing references used.
Intelligent packaging systems aim to improve products and provide convenience to consumers. They function by detecting, sensing, recording, tracing, and communicating information. Three main types of intelligent packaging are used: quality indicators that detect freshness levels; time-temperature indicators that show appropriate storage conditions have been met; and gas concentration indicators that detect oxygen or other gas levels. These systems help to enhance safety, improve quality, and provide consumers with useful information.
This document summarizes a presentation on anti-sprouting agents for crops like potatoes and onions. It discusses what causes sprouting, its significance, and crops that require inhibitors. It then describes different types of inhibitors like chlorpropham, maleic hydrazide, mecoprop, and various essential oils. Various studies on specific inhibitors and their modes of action are also summarized. Alternatives to chlorpropham currently in development or use include other chemicals, essential oils, irradiation, and combinations of multiple agents.
Modified Atmosphere Packaging
MAP provides extended shelf life for fresh produce by altering the internal atmosphere of packaging to slow respiration and prevent spoilage. Key gases used in MAP include nitrogen, oxygen, and carbon dioxide in varying combinations depending on the food and storage temperature. Innovation in MAP films now includes antioxidant, nano-active, and microperforated films. Future trends point to combining MAP with other preservation technologies, developing films that further inhibit microbial growth and oxidation, and predictive modeling to optimize gas compositions and shelf life.
Packaging law is complex, covering many different areas including labeling, environmental, structural, and intellectual property laws. It depends on the product contents, intended use, and materials used. The main regulatory agencies are the FDA, which regulates food, drugs, cosmetics and medical products, and the FTC, which regulates consumer products labeling. Packaging laws must be considered at both the federal and state levels due to the principle of federalism. Understanding the scientific and political aspects of packaging laws is also important, as regulations do not always strictly follow science due to outside pressures.
Flavor is a combination of taste and aroma. Flavor encapsulation is a technology that coats or entraps flavor compounds within another material so they can be released at controlled rates under specific conditions. The coating material, or shell, protects the inner core material and allows controlled release. Common shell materials include carbohydrates, proteins, and gums. Microencapsulation preserves high value flavor compounds, provides protection and shelf life, and allows controlled flavor release for excellent flavor profiles in foods and pharmaceuticals.
Spices are added to food in small amounts but contribute significantly to sensory qualities through volatile and fixed oils. Quality testing of spices includes determining moisture content, total ash, acid insoluble ash, volatile oils, non-volatile ether extract, crude fiber, and extraneous matter. Standard methods such as Dean-Stark distillation and Karl Fischer titration are used to precisely measure components in a repeatable and reproducible manner for quality assessment, detection of adulteration, and facilitation of spice trade.
This document discusses plant gums and mucilages, which are secreted by plants and have industrial uses. Gums are generally obtained from tree bark and are classified as water soluble or insoluble. Guar gum, from the guar bean, is water soluble and used as a thickening agent in foods, pharmaceuticals, printing, and explosives. Mucilages are similar to gums in being gelatinous polysaccharides and proteins secreted by plants and microbes.
The document discusses a project to produce pectin using innovative technology. It describes problems with current pectin production methods such as high costs, low yields, and environmental hazards. The innovative technology would allow using dried and fresh raw materials year-round, have a closed water system, produce pectin from various raw materials, and more efficiently bind toxic metals and radionuclides. It outlines a multi-stage project timeline and funding needs totaling over $148 million. It also discusses market opportunities, citing a growing global pectin market of over $319 million annually.
Layer by layer edible coating on fruits and vegetablesindu indu
This document presents information on layer by layer (LbL) edible coatings for fruits and vegetables. It discusses what edible coatings are, how the LbL technique works using alternating layers of positively and negatively charged materials, and examples of raw materials used like chitosan, gluten and whey protein. A case study is described where different polysaccharide coatings were tested on mandarins to enhance quality and storage time, including combinations of carboxymethyl cellulose, chitosan and fatty acids. Evaluation methods for coated fruits included firmness, weight loss, gas composition and sensory properties.
Plastic as a Packaging Material discusses the advantages and disadvantages of various plastic materials used for packaging. It describes common plastics like HDPE, LDPE, LLDPE, PP, PVC, nylon and polyester. The document outlines plastic processing methods like injection molding, blow molding and thermoforming. It also discusses plastic additives, defects, and their use in pharmaceutical packaging as containers, tubes, closures and blister packs.
This document provides an overview of polymeric food packaging materials. It discusses the history and evolution of packaging from skins and leaves to modern materials. The key types of polymeric materials used in food packaging are described, including polyolefins, polyvinyl chloride, polyesters, nylons, polystyrene, and polycarbonate. Properties, applications, and testing methods of these materials are summarized. The packaging industry is growing significantly with increasing global demand and consumption.
Pectin is a polysaccharide found in the cell walls of plants, particularly in citrus fruits like lemons and oranges which can contain up to 30% pectin. It is extracted through boiling plant material like citrus peels in water and acid, then removing other components through centrifugation and enzymatic treatment. Pectin is a white powder that is soluble in water and forms gels. It is used as a thickening agent in foods and pharmaceuticals and can help treat diarrhea as an intestinal soother.
The document discusses packaging for the food and beverage industry. It defines food, beverages, and packaging. It then covers types of non-alcoholic beverages like carbonated beverages, fruit beverages, tea, and coffee. It discusses their packaging requirements to prevent deterioration like moisture, oxygen, and microbial growth. It also covers alcoholic beverages like beer, wine, and distilled spirits and their packaging in bottles or cans to prevent flavor loss and maintain quality. Overall, it examines the packaging needs of various food and drinks to protect quality during storage and distribution.
The document discusses packaging for beverages in India. It covers non-carbonated beverages like fruit juices, coffee, and tea, as well as carbonated drinks. Common packaging materials include glass, metal cans, plastic bottles and aseptic cartons. Plastic is increasingly used for fruit juices due to its ability to be hot-filled and provide longer shelf life. Bag-in-box systems are also used for some beverages. The document outlines factors to consider for different beverage types like acidity, enzymes, and oxygen permeability.
Edible coatings can be made from polysaccharides like starch, pectin, cellulose, and alginate. They provide strength and integrity while inhibiting oxygen, aroma, and oil transfer but are not effective moisture barriers. Protein coatings also act as oxygen barriers and use proteins like soy, whey, and zein. Lipid coatings use beeswax, oils, and waxes for moisture barrier properties. Composite coatings combine materials for improved preservation of fruits and vegetables by reducing water loss, browning, and extending shelf life. Thickness must be optimized to prevent quality issues from limited gas exchange.
This document provides an overview of flavours used in food industries. It discusses the history and classification of flavours, as well as methods for producing natural flavours through extraction, distillation, and biotechnology. It also covers techniques for producing artificial flavours synthetically. The document aims to educate readers on the various flavour manufacturing processes and categories used in food production.
Aseptic packaging involves sterilizing products and packaging materials under sterile conditions to prevent contamination and extend shelf life without refrigeration. It allows foods to be stored at ambient temperatures for months. The key aspects are pre-sterilizing the product using techniques like UHT and sterilizing packaging materials using methods like heat, chemicals, or radiation. Filled packages are then sealed quickly to maintain sterility. Common packaging types for aseptic storage include cartons, bags, bottles and cans. Aseptic packaging provides benefits like convenience, food safety, long shelf life and nutrient retention compared to canning.
250 million tons of non-biodegradable plastics are produced annually. Edible packaging includes thin edible films or coatings that are applied directly to foods and eaten as part of the food. Edible films are produced separately and then applied, while coatings are applied directly to foods. Edible packaging has advantages like being environmentally friendly and reducing waste, and can enhance properties of foods. However, edible packaging also has drawbacks like potential development of off flavors and higher costs compared to synthetic packaging.
Intelligent Packaging : A New Horizon in Food IndustryShekhar Jyoti Das
Poster Presentation in the ICFPA (International Conference for Food Processing & Emerging Agribusiness Trends) 2018, organized by Indian Institute of Plantation Management, Bengaluru in collaboration with University of Wisconsin, Madison, USA.
This Poster puts some light on intelligent packaging and its types, examples, future scopes and market availability
Where does all the fruit waste go? How are those fruit peels, pulp, seeds and stones utilized ? How can we potentially use the fruit wastes to manufacture value added products for example by apple pomace. This presentation will do a fine job of answering all your queries!
The document sets limits for chemicals and preservatives in various food products. It lists the name of poisonous metals and their limits in parts per million in different canned and packaged foods. It then provides tables specifying limits of sulphur dioxide, benzoic acid and other preservatives allowed in products like fruit jam, juice, dried fruits, squashes, pickles and more. It concludes by listing references used.
Intelligent packaging systems aim to improve products and provide convenience to consumers. They function by detecting, sensing, recording, tracing, and communicating information. Three main types of intelligent packaging are used: quality indicators that detect freshness levels; time-temperature indicators that show appropriate storage conditions have been met; and gas concentration indicators that detect oxygen or other gas levels. These systems help to enhance safety, improve quality, and provide consumers with useful information.
This document summarizes a presentation on anti-sprouting agents for crops like potatoes and onions. It discusses what causes sprouting, its significance, and crops that require inhibitors. It then describes different types of inhibitors like chlorpropham, maleic hydrazide, mecoprop, and various essential oils. Various studies on specific inhibitors and their modes of action are also summarized. Alternatives to chlorpropham currently in development or use include other chemicals, essential oils, irradiation, and combinations of multiple agents.
Modified Atmosphere Packaging
MAP provides extended shelf life for fresh produce by altering the internal atmosphere of packaging to slow respiration and prevent spoilage. Key gases used in MAP include nitrogen, oxygen, and carbon dioxide in varying combinations depending on the food and storage temperature. Innovation in MAP films now includes antioxidant, nano-active, and microperforated films. Future trends point to combining MAP with other preservation technologies, developing films that further inhibit microbial growth and oxidation, and predictive modeling to optimize gas compositions and shelf life.
Packaging law is complex, covering many different areas including labeling, environmental, structural, and intellectual property laws. It depends on the product contents, intended use, and materials used. The main regulatory agencies are the FDA, which regulates food, drugs, cosmetics and medical products, and the FTC, which regulates consumer products labeling. Packaging laws must be considered at both the federal and state levels due to the principle of federalism. Understanding the scientific and political aspects of packaging laws is also important, as regulations do not always strictly follow science due to outside pressures.
Flavor is a combination of taste and aroma. Flavor encapsulation is a technology that coats or entraps flavor compounds within another material so they can be released at controlled rates under specific conditions. The coating material, or shell, protects the inner core material and allows controlled release. Common shell materials include carbohydrates, proteins, and gums. Microencapsulation preserves high value flavor compounds, provides protection and shelf life, and allows controlled flavor release for excellent flavor profiles in foods and pharmaceuticals.
Spices are added to food in small amounts but contribute significantly to sensory qualities through volatile and fixed oils. Quality testing of spices includes determining moisture content, total ash, acid insoluble ash, volatile oils, non-volatile ether extract, crude fiber, and extraneous matter. Standard methods such as Dean-Stark distillation and Karl Fischer titration are used to precisely measure components in a repeatable and reproducible manner for quality assessment, detection of adulteration, and facilitation of spice trade.
This document discusses plant gums and mucilages, which are secreted by plants and have industrial uses. Gums are generally obtained from tree bark and are classified as water soluble or insoluble. Guar gum, from the guar bean, is water soluble and used as a thickening agent in foods, pharmaceuticals, printing, and explosives. Mucilages are similar to gums in being gelatinous polysaccharides and proteins secreted by plants and microbes.
The document discusses a project to produce pectin using innovative technology. It describes problems with current pectin production methods such as high costs, low yields, and environmental hazards. The innovative technology would allow using dried and fresh raw materials year-round, have a closed water system, produce pectin from various raw materials, and more efficiently bind toxic metals and radionuclides. It outlines a multi-stage project timeline and funding needs totaling over $148 million. It also discusses market opportunities, citing a growing global pectin market of over $319 million annually.
This document describes a process for extracting pectin from apple pomace. The key steps are:
1) Boiling apple pomace in water and then treating it with hydrochloric acid to extract the pectin.
2) Precipitating the pectin by adding ethanol or aluminum chloride.
3) Drying and packaging the precipitated pectin powder.
The optimal method used a 0.05N HCl treatment at 95°C for 60 minutes, followed by precipitation with 95% ethanol. Citric acid produced the highest pectin yields of around 14%.
Dr. Merve Kaya- Structure of Citrus PectineDr. Merve Kaya
This document outlines a study on characterizing pectin extracted from citrus peels under different conditions and isolating pectin domains. The objectives were to determine structural variations in extracted pectin related to citrus source and extraction conditions, and characterize isolated pectic domains. Pectin was extracted from orange, lemon, lime, and grapefruit peels using mild/harsh nitric or oxalic acid. Extractions were analyzed for yield, sugar composition, and macromolecular properties. Isolated homogalacturonan and rhamnogalacturonan I domains were also characterized. Results showed extraction conditions and citrus source impacted pectin structure, with oxalic acid conserving
Dip coating is a process used to prepare porous ceramic membranes by immersing a substrate into a precursor solution, removing it, and allowing the coating to dry. It is an old commercially applied coating technique dating back to a 1939 patent. Key steps to forming defect-free membranes include using a homogeneous support, cleaning the substrate, sufficiently deaerating the solution, avoiding thick coatings, and keeping the environment particle-free. The dip coating process involves three stages: immersion for wetting, deposition and drainage as the substrate is withdrawn, and evaporation of the solvent to form the dried coating layer. Withdrawal speed and other forces determine the thickness of the coated layer.
The uses of different types of starches in manufacture and use in the body. The structure of the starches.
Pectin
Glycogen
Cellulose
Sodium Alginate
Agar
Carrageenan
This document discusses bio-scouring as an alternative to conventional alkaline scouring of cotton fabrics. Bio-scouring uses enzymes like pectinase, lipase and protease to remove non-cellulosic materials from cotton at lower temperatures and reduces environmental pollution. It outlines the key steps in bio-scouring including the use of pectinase to break down pectin on the cotton fiber. While bio-scouring is more environmentally friendly than alkaline scouring, it has some limitations in removing waxes and can reduce whiteness. Overall, bio-scouring offers benefits like reduced energy and water usage compared to conventional scouring methods.
Carbohydrates are organic compounds made of carbon, hydrogen and oxygen. They function as structural elements in plants and serve as energy storage. In plants, carbohydrates like starch are stored in roots, tubers and leaves. During times of metabolic need, starch polymers are broken down to provide fuel. Common carbohydrates discussed in the document include cellulose, pectin, agar, sodium alginate, acacia, tragacanth and sucrose derivatives.
Pectinase is a general term for enzymes that break down pectin, a polysaccharide found in plant cell walls. These enzymes are commonly used to speed the extraction of fruit juice from fruits like apples. Pectinase can be extracted from fungi such as Aspergillus niger. Commercially, pectinase is added to livestock feed to help digest nutrients and is also used in wine production and fruit juice extraction to improve clarity and yield.
HPMC capsules showed longer opening times than gelatin capsules in dissolution testing. For fast releasing formulations, no major dissolution differences were observed between HPMC and gelatin capsules under normal test conditions. However, the QV HPMC capsule was more sensitive to surfactants like CTAB and ions like potassium. Storage under high heat and humidity did not significantly impact dissolution for any capsule type. No changes were observed after low humidity storage for weeks.
The document discusses carbohydrates and provides details about their classification and properties. It begins by defining carbohydrates and noting they are composed of carbon, hydrogen, and oxygen. Carbohydrates are then classified as monosaccharides, oligosaccharides, or polysaccharides depending on the number of monosaccharide units they contain. Important monosaccharides like glucose, fructose, and galactose are highlighted. Common disaccharides and polysaccharides are also listed such as sucrose, lactose, starch, and cellulose. In closing, it emphasizes that polysaccharides serve important structural or energy storage functions in plants and animals.
Modified citrus pectin (MCP) shows potential as a natural cancer suppressant. MCP inhibits cancer progression by suppressing angiogenesis and metastasis. Animal studies show MCP reduced metastasis of prostate cancer cells to the lungs in rats. Human studies found MCP increased prostate-specific antigen doubling time in 80% of men, indicating slower-growing tumors. MCP's proposed anti-cancer mechanisms include inducing cell cycle arrest and apoptosis, inactivating the metastasis-promoting factor galectin-3, and down-regulating transcriptional factors and cell cycle regulators involved in cancer pathogenesis. Future research aims to isolate bioactive pectin components for potential use in cancer drug development.
This document provides information on various carbohydrate drugs including acacia, tragacanth, agar, starch, guar gum, pectin, isabgol, and honey. It describes the biological sources, geographical sources, methods of preparation, chemical constituents, and uses for each drug.
1. Industrial fermentation refers to the breakdown of organic substances by microorganisms and reassembly into other products. It is used to produce items like ethanol, citric acid, antibiotics, enzymes, and recombinant products.
2. Nutrients like carbon sources, nitrogen, oxygen, trace elements and precursors are required to support microbial growth and product formation during industrial fermentation.
3. Wine fermentation involves yeast converting the sugars in grape juice into ethanol and carbon dioxide. Winemakers control factors like temperature, vessel type, and SO2 addition to influence the process.
Pectin is a natural gelling agent found in fruits like apples, apricots, oranges, and carrots. It is produced commercially as a white or light brown powder extracted mainly from citrus fruits. Pectin is used as a gelling agent in foods like jams, jellies, fruit juices, and milk drinks. Jam contains pieces of fruit in a gel made by heating fruit with water and sugar to activate pectin. Jelly is made similarly but filters out fruit pulp. Preserves and marmalade can contain whole or thickly cut pieces of fruit.
Improving drought tolerance in maize (zea mays)Delince Samuel
The document discusses improving drought tolerance in maize. Drought stress can cause over 20% yield loss in maize by stopping cell division and growth. The tasseling and silking stages are most critical. Varieties have been developed with drought tolerance, avoidance, and escape mechanisms. Breeding programs aim to improve drought tolerant varieties through recurrent selection and identify drought tolerant traits and genes to increase their frequency in maize plants. Marker assisted selection and quantitative trait loci analysis can also help breed maize with improved drought tolerance.
Polysaccharides are polymers of monosaccharides or their derivatives joined by glycosidic bonds. They are classified as homopolymers or heteropolymers. Starch is a major homopolysaccharide composed of amylose and amylopectin, while glycogen is the animal equivalent found mainly in liver and muscle. Cellulose is an insoluble polymer of glucose that provides structure to plant cell walls. Mucopolysaccharides are heteropolymers containing amino sugars and acidic sugars. Common types include hyaluronic acid, chondroitin sulfate, keratin sulfate, heparin, and heparan sulfate. Mucopolysaccharidoses are a group of genetic disorders caused by
Polysaccharides are complex monosaccharide polymers that serve a wide variety of functions. They can be classified as homopolymers containing a single monosaccharide unit or heteropolymers containing different sugar units. Starch is a major plant polysaccharide composed of amylose and amylopectin. It is used as food, in pharmaceuticals, and to produce dextrins and soluble starch. Dextrins are prepared from starch by partial hydrolysis and are used as substitutes for gums. Cyclodextrins are obtained from starch and have a hydrophobic central cavity, making them useful for enclosing drugs.
Innovation in rice bran extraction health tech - amr helal Amr Helal
This document discusses research and development related to rice bran nutraceuticals in Egypt. It provides an overview of projects funded by the Industrial Modernization Centre to stabilize rice bran and study its phytochemicals and pharmacological properties. Studies found rice bran extract has potential benefits for rheumatism, hypertension, diabetes, and neurodegenerative disorders. Safety studies found no toxicity. Products developed include rice bran sachets and capsules. The document lists related publications and awards received. It discusses sustainability and export opportunities for future phases.
Efficiency of using arabic gum and plantago seeds mucilage as edible coating ...Alexander Decker
This document discusses using Arabic gum and Plantago seeds mucilage as edible coatings on chicken breast to extend shelf life. It finds that coatings at 25% concentration were most effective. Arabic gum at 25% reduced bacterial count the most, while Plantago at 25% had the lowest TBA (measure of oxidation) after 21 days. Sensory evaluation showed coatings maintained quality longer than uncoated samples. The coatings showed potential for delaying spoilage of chicken breast.
development of rice bran Nutraceuticals from stabilized rice bran. Potential health benefits; like hypertension, diabetes, Alzheimer Disease, inflammation. The importance of investment in science at the national level. Dr. Amr M. Helal CEO Health Tech for integrated Health solutions.
Studies on Preparation of Apple Pomace and Orange Peel Incorporated CookiesIRJET Journal
1. Studies were conducted to incorporate apple pomace and orange peel powder at different levels (0, 5, 10, 15%) in cookies as a replacement for refined wheat flour.
2. The cookies were analyzed for physical, chemical, and sensory properties. Cookies with 10% orange peel powder replacement had the highest sensory acceptability scores compared to other samples.
3. Increasing the levels of apple pomace and orange peel powder decreased the spread ratio of cookies. It also decreased the protein and fat content but increased the dietary fiber content of cookies.
4. Apple pomace and orange peel powder can be substituted up to 10% in refined wheat flour to prepare cookies without negatively impacting quality attributes.
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.
Effect of Carom Seed Oil on the Antimicrobial, Physicochemical and Mechanical...IJEABJ
Packaging material is necessary in the preservation process. Edible films containing essential oils can be incorporated into the conventional food packaging systems with a dual purpose, edible and natural preservative, that can maintain quality, extend the shelf life and reduce the risk of pathogen growth specifically in unprocessed or minimally processed foods like fruits and vegetables. In present study, pumpkin-arrowroot starch based edible film incorporated with carom seed oil at 0.5%, 1% and 1.5% were prepared and studied for the antimicrobial properties. Film with 1.5% Carom seed oil showed exceedingly good antimicrobial activities against E. coli, Staphylococcus and Aspergillus. The films were further studied for physical, mechanical and water vapour transmission properties. The results indicated that the film with 1.5% carom seed oil did not alter the mechanical properties of the film significantly, compared to control film and is ideal for coating to extend the shelf life of food products.
This document summarizes the progress made on Golden Rice, including:
- Updates on different versions developed (GR1 in 2000, improved GR2 in 2004-2005)
- Progress in developing GR2 events in different rice varieties, selecting lines based on beta-carotene levels and agronomic performance
- Details on the carotenoid biosynthetic pathway added to Golden Rice
- Plans to undergo further development and regulatory approval in countries with high rates of vitamin A deficiency, including field trials, compositional analysis, and consultation with regulatory agencies in the Philippines.
- Outlines timelines for completing nutritional studies and pursuing regulatory approval and farmer/consumer acceptance studies to allow for the potential release of Golden Rice.
Rice bran managment, from waste material to high value added nutraceutical prAmr Helal
Number of project covering the development of rice bran from a waste material to a high value nutraceutical product with scientific evidence of potential health activity for Alzheimer's Disease
New advances in the integrated management of food processing waste
in India and Europe: use of sustainable technologies for the exploitation of by-products into new foods and feeds
Expiry Date of Set Yoghurt under Sudanese ConditionsIJERA Editor
The objective of this research is to study the stability of set yoghurt during its shelf life in different storage and
distribution conditions of temperature and time span. Yoghurt samples were collected starting from factory gates
though distribution and storage locations for period of 21 days. Titratable acidity, pH, temperature, wheying off
and microbiological characteristics of the set yoghurt samples were investigated using standard method set by
Sudanese standard and metrology organization and other internationally recognized methods. The results
showed that the pH- values decreased progressively (4.50 – 4.29) and the titratable acidity significantly
increased (0.97%– 1.37%) during the specified period of 21 days. There was a significant increase in wheying
off of the set yoghurt samples at the end of storage period especially for the off road transported samples and it
reaches 5.78ml/400gm which could be attributed mainly to shaking and heat during transportation. The E.coli,
yeast and mold recorded no growth in all samples of set yoghurt under the specified storage conditions except in
the 21st day in samples collected from small groceries and long distance transported samples. It could be
concluded that storage and distribution conditions had significant effects on all set yoghurt properties at the end
of their storage period. The study recommended that processing , distribution and storage conditions stipulated
by Sudanese standard and metrology organization are to be strictly followed to allow the shelf life to be
extended far after the specified period of 10 days recommended by the same organization. It is also
recommended to conduct further studies on the issue and to disseminate the culture of preserving food products
at their optimal conditions of storage and distribution
This document discusses strategies for improving India's groundnut export industry. It begins with background on groundnut production worldwide and in India. It then analyzes reasons for India's failure to export to premium markets like the EU, including aflatoxin contamination and inconsistent quality and supply. Suggested solutions include increasing productivity, breeding for export quality, stabilizing yields, and comprehensive aflatoxin management. Case studies show how simple interventions reduced aflatoxin levels on farm and across regions. The document concludes with strategies for India to boost exports like identifying low-aflatoxin production zones, understanding import requirements, ensuring quality standards, and forming a supervisory agency to audit and clear exports.
Effects of Pretreatments and Drying Methods on Some Anti-nutrients and Proxim...IRJET Journal
This document summarizes a study that investigated the effects of different pretreatments and drying methods on anti-nutrients and proximate composition of peanuts. Fresh peanuts were dried using microwave drying or conventional oven drying at temperatures of 50, 60, and 70°C, with or without pretreatment by soaking in water or brine solution. Pretreatment and microwave drying was found to most effectively reduce anti-nutrients like oxalates and tannins in peanuts. Soaking in brine before microwave drying at 70°C reduced oxalates the most, from an average of 24.58% in raw peanuts to 2.08%. Soaking in water before microwave drying at 70°C reduced tannins
Hazard Analysis Critical Control Points (HACCP) Application during Olive oil ...iosrjce
Olive fruit is considered as one of the most important fruit crops in Egypt. Olive fruits could be
processed to produce olive oil which, consumed strongly these days as a results of its desirable biological
effects. HACCP system is an international preventive system concerning with food safety. So, the present work
was carried out to investigate the possibility of implementation of HACCP system during olive oil extraction
using centrifugation system to improve the quality and safety of olive oil production. Hazard analysis was
conducted to identify hazards that may be occur in the product cycle and to assess the preventive measures for
controlling them, critical control points (CCPs) were determined to control the identified hazards. Critical
limits were established at each CCP, appropriate monitoring system was established for each CCP to monitor
its control , Corrective actions to be taken when monitoring indicates deviation or loss of control were
established, Verification procedures were established to confirm that the HACCP system is working effectively,
Documentation concerning all procedures and records were established. HACCP system can be also used to
control the safety and quality of olive oil extraction plant.
Mtdc -‐mtcp technology commercialization workshop for start-Amr Helal
Dr. Amr Helal proposes using agricultural waste in Egypt to develop nutraceuticals and functional foods. His company, Health Tech, has stabilized rice bran extract to develop supplements with potential health benefits such as reducing diabetes and dementia. They also plan to extract pectin from orange peels. The presentation outlines previous research projects, health benefits of rice bran, potential markets in Egypt, and requests funds totaling $1 million to further develop rice bran and pectin production.
Industrial microbiology involves the large-scale production of microorganisms or their products for commercial use. Microorganisms used must grow rapidly, produce the desired product efficiently, and be genetically stable. Appropriate growth media are required to support microbial growth while preventing toxic byproduct formation. Common industrial media ingredients include corn steep liquor, molasses, and sulfite liquor which provide carbohydrates, nitrogen, minerals and other nutrients. Microbial products can arise from primary metabolism during active growth or secondary metabolism in response to nutrient limitation. Screening of microbial isolates aims to find strains with desirable properties for industrial use, while further strain improvement works to enhance productivity, substrate utilization, and other economically beneficial traits.
This document discusses the importance of yeast in industrial microbiology. It begins by introducing industrial microbiology and describing microbes as ideal organisms for industrial processes due to their enzymes, metabolic activity, reproduction rate, and manipulability. It then discusses how yeast is commonly used in industries like food production, beverages, and baking. Specific examples are given of yeast being used to produce items like soy sauce, sour bread, and alcohol. The document concludes by noting the significance of yeast in food, beverage, medical, and chemical industries through various fermentation processes.
IRJET- Solid State Fermentation for Prodigiosin Production using Serratia Mar...IRJET Journal
This document summarizes a study on using food waste as a substrate for solid state fermentation to produce the red pigment prodigiosin using Serratia marcescens bacteria. Various food wastes and inert materials like fibers were tested as substrates. Initial screening found rice husk, palm oil fiber, and sawdust produced the most pigment. Further optimization was done on parameters like incubation time, pH, inoculum size, moisture content, and carbon source to determine the best conditions for maximum prodigiosin production using food waste and rice husk.
This document summarizes Dr. Amr Helal's invention called Throatech, which uses an essential oils blend in a nano-formulated spray and lozenges to refresh and protect against viruses. The invention extracts essential oils like eucalyptus and lemon grass using enzyme assistance, then nano-formulates the blend. In vitro testing at Egypt's National Research Center showed the blend has potential anti-viral effects against COVID-19 and other viruses. The products are submitted for registration in Egypt as a mouthwash and gargle to refresh and protect the throat.
This document summarizes a presentation on a project to study potential health benefits of rice bran functional extracts. The objectives are to determine if rice bran extracts can act as neuro anti-inflammatories for Alzheimer's disease through in vivo and in vitro models. The research approach involves studying the effect of rice bran extracts on clearing amyloid beta plaque through PPARγ activation. Currently, there are no curative drugs approved for Alzheimer's, only symptomatic treatments. Rice bran contains various bioactive compounds that may help address Alzheimer's multi-faceted pathology through anti-inflammatory, Aβ homeostasis, and mitochondrial assistance effects.
Case study, rice bran from waste to high value added productAmr Helal
This document summarizes the development of rice bran from a waste material to a nutraceutical product with health benefits over 8 years. It involved stabilizing rice bran to prevent rancidity, performing phytochemical analysis to characterize compounds, implementing extracts in products, developing rice bran supplements, and marketing rice bran products. Key steps included stabilizing rice bran at lab and industrial scales, analyzing phytochemicals in stabilized rice bran, and extracting oil using solvents and supercritical CO2 to study compounds like fatty acids, sterols, tocopherols, and beta-carotene. Funding was obtained from Egyptian and EU sources to support this work developing rice bran into high value nutraceuticals.
The document discusses the benefits of meditation for reducing stress and anxiety. Regular meditation practice can help calm the mind and body by lowering heart rate and blood pressure. Making meditation a part of a daily routine, even if just 10-15 minutes per day, can have mental and physical health benefits over time by helping people feel more relaxed and better able to handle life's stresses.
This project aims to develop a probiotic-fortified recipe to combat stunting in pre-school children in Qalyubia, Egypt. A team from the National Research Centre and Health Tech for Integrated Health Solutions will:
1. Develop an innovative recipe using local ingredients, probiotics, and fulfilling 30% of daily nutrient requirements.
2. Produce the recipe at a pilot scale of 35,000 servings and apply it to 100 children for 350 days, evaluating its effects on stunting.
3. Upon confirmation of the recipe's effectiveness, register it with the Ministry of Health and produce it at an industrial scale for national and regional marketing, targeting 500,000 children within 3 years.
bran rice has the advantage of the good taste of white rice plus thepotential health benefits of brown rice. Learn how this is possible with scientific evidence.
Draft ancient ingredients with modern evidenceAmr Helal
The document outlines initiatives and projects for scientific research and technology for the year 2015, including a national campaign to better exploit and market medicinal plants. It notes that the initiatives aim to find innovative technological solutions, support applied research and development, be based on previous research/studies, contribute to developing existing technologies to improve competitiveness, increase local manufacturing components, and create job opportunities. Priority will be given to groups with basic research experience and successful applications in the field, projects with clear short-term goals and multi-disciplinary collaborations with appropriate budgets.
This proposal aims to address the underdevelopment of Egypt's medicinal and aromatic plants (MAP) sector by improving quality and value along the supply chain. Two alternatives are proposed: 1) Reforming the existing fragmented value chain through capacity building, quality control measures, and branding. 2) Taking a disruptive approach by developing exports of high-value MAP extracts instead of low-value bulk plants. The proposal seeks to improve small farmer and processor competence, assist exporters, scientifically standardize products, and ensure quality control. This aims to both strengthen the sector and increase its export value, supporting Egypt's MAP industry.
This document summarizes a presentation given by Dr. Amr M. Helal on the preventative health benefits of rice bran. It discusses how rice bran is a nutritious byproduct of rice cultivation containing proteins, oils, dietary fiber, vitamins, minerals, and antioxidants. It provides statistics on rice bran production in Egypt and compares the nutritional composition of rice bran to wheat bran. The presentation outlines several health benefits of rice bran consumption including effects on blood pressure, blood cholesterol, and blood sugar. It also discusses research projects conducted on rice bran stabilization and development of rice bran nutraceuticals.
The document discusses potential locations for the first site of a new Thaco Silo project. It outlines meetings with Mr. Diab and the Governor of Sharkia to view potential land options. Six potential sites are mentioned:
1) A 120 acre site on a road with electricity that needs leveling.
2) A 167 acre site also on a road with electricity that needs leveling.
3) Three additional sites viewed that are on main roads with electricity supply and require less leveling work. A 40 acre option is suggested as a potential starting location.
4) A 200 acre site is also mentioned but may be allocated for another use like an innovation village. A decision is needed to secure
Dr. Amr Helal proposes horizontal silos as a solution to store wheat more efficiently in Egypt. Egypt loses over 20% of its wheat crop annually due to improper storage techniques. Dr. Helal conducted a demonstration storing 2,000 metric tons of wheat for 7 months in horizontal silos with less than 0.5% weight loss and no fumigation. The Egyptian Minister of Supplies and Minister of Scientific Research have recognized horizontal silos as an innovative solution to Egypt's wheat storage problems. Dr. Helal is looking for partners to help expand this solution in Egypt and other countries in Africa and Asia facing similar issues with inadequate grain storage capacity.
This document summarizes a business model for grain storage in Egypt. The business will partner with grain growers, importers, and storage facilities. It will provide grain storage using silos and bags, offering safe storage to minimize waste. The business aims to solve the problems of grain losses during storage by offering easy and low-cost storage solutions like rapid installation silos. Key customers include the government, wheat mills, and importers. Revenue will come from storage and management fees.
This document outlines the agenda for a conference on rice waste management and rice bran nutraceuticals. The agenda includes two sessions with guest speakers: the first session from 11:00-12:30 focuses on innovative, environmental, and economical rice waste management, and the second session from 1:30-3:00 focuses on rice bran nutraceuticals. Both sessions will feature presentations from professors and researchers on using rice husks to create activated carbon and natural fiber composites, as well as presentations on the nutritional value and industrial stabilization of rice bran.
This document discusses biodiesel production from algae in Egypt. It notes that algae have several advantages over other biodiesel feedstocks, including higher oil productivity per acre. Algae can be grown in open ponds or closed photobioreactors, with photobioreactors providing higher yields. The National Research Centre in Egypt isolates and grows local algae strains for products including oils, pigments, and nutraceuticals in open ponds and photobioreactors ranging from 1000L to 5000L. Algae have the potential to provide a sustainable domestic source of biodiesel in Egypt.
Asrt malaysia itm rice bran projects presentationAmr Helal
Rice bran , instead of using as animal feed, was stablized , studied from the phytochemical , pharmacological, toxicological and formulation points of view. It is developed to be used in bakery, nutraceutical, cosmoceutical preparations with soild scientific proof of evidence.
Rice bran is a byproduct of the rice milling process that was previously discarded due to quickly becoming rancid. The document discusses how the company developed a process to stabilize rice bran, preventing rancidity for up to a year. They describe rice bran as a "super food" containing nutrients, vitamins, minerals, antioxidants, and other bioactive compounds that can promote health and prevent diseases. The company conducted research showing rice bran's benefits for conditions like diabetes, high blood pressure, heart health, and more. They discuss using stabilized rice bran in foods, supplements, cosmetics and how it can upgrade bakery products by adding nutrition and potential health benefits.
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Does Over-Masturbation Contribute to Chronic Prostatitis.pptxwalterHu5
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Rasamanikya is a excellent preparation in the field of Rasashastra, it is used in various Kushtha Roga, Shwasa, Vicharchika, Bhagandara, Vatarakta, and Phiranga Roga. In this article Preparation& Comparative analytical profile for both Formulationon i.e Rasamanikya prepared by Kushmanda swarasa & Churnodhaka Shodita Haratala. The study aims to provide insights into the comparative efficacy and analytical aspects of these formulations for enhanced therapeutic outcomes.
Cell Therapy Expansion and Challenges in Autoimmune DiseaseHealth Advances
There is increasing confidence that cell therapies will soon play a role in the treatment of autoimmune disorders, but the extent of this impact remains to be seen. Early readouts on autologous CAR-Ts in lupus are encouraging, but manufacturing and cost limitations are likely to restrict access to highly refractory patients. Allogeneic CAR-Ts have the potential to broaden access to earlier lines of treatment due to their inherent cost benefits, however they will need to demonstrate comparable or improved efficacy to established modalities.
In addition to infrastructure and capacity constraints, CAR-Ts face a very different risk-benefit dynamic in autoimmune compared to oncology, highlighting the need for tolerable therapies with low adverse event risk. CAR-NK and Treg-based therapies are also being developed in certain autoimmune disorders and may demonstrate favorable safety profiles. Several novel non-cell therapies such as bispecific antibodies, nanobodies, and RNAi drugs, may also offer future alternative competitive solutions with variable value propositions.
Widespread adoption of cell therapies will not only require strong efficacy and safety data, but also adapted pricing and access strategies. At oncology-based price points, CAR-Ts are unlikely to achieve broad market access in autoimmune disorders, with eligible patient populations that are potentially orders of magnitude greater than the number of currently addressable cancer patients. Developers have made strides towards reducing cell therapy COGS while improving manufacturing efficiency, but payors will inevitably restrict access until more sustainable pricing is achieved.
Despite these headwinds, industry leaders and investors remain confident that cell therapies are poised to address significant unmet need in patients suffering from autoimmune disorders. However, the extent of this impact on the treatment landscape remains to be seen, as the industry rapidly approaches an inflection point.
- Video recording of this lecture in English language: https://youtu.be/kqbnxVAZs-0
- Video recording of this lecture in Arabic language: https://youtu.be/SINlygW1Mpc
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3. Orange Production in Egypt
-Production:
-Fresh orange (3.5 million MT in 2012)
ranked # 6 in the world
-Export:
-Fresh orange (> one million MT in 2012)
ranked #4 in the world
-Orange Juice (3000 ton in 2012)
ranked #19 in the world)
-Domestic use > 2 million MT in 2012
-Waste “Orange peel” >40% of orange wt.
Orange peel contain > 20% pectin
- Pectin production in Egypt ZERO
4. Sources of Pectin
Levels of pectin in plants (fresh weight)
Citrus peels
Oranges
Apples
Carrots
Apricots
Cherries
>20.0%
0.5–3.5%
1.0–1.5%
1.4%
1.0%
0.4%
5.
6. Citrus fruits are rich source of pectin
Peel contains > 20% pectin
Pectin (powdered form)
7. Top ten Countries in Production of Orange in 2011
(million ton)
Rank Country Production Rank Country
Production
1
Brazil
19.8
6
Egypt
3.5
2
USA
8
7
Spain
2.8
3
China
5.8
8
Italy
2.4
4
India
4.5
9
Indonesia 1.8
5
Mexico
4
10
Turkey
1.7
http://faostat.fao.org/site/339/default.aspx
8. Pectin peel : Dried Orange Peel
In Egypt
(US$10 per ton of raw peel)
(US$ 300-600 per ton) in 2011
(US$1,000 per ton) in 2012
9. Pectin value exported in 2012 (US$ 11,212/ton)
World US$ > 427
Germany
Czech republic
Brazil
China
Egypt
million
38,102 ton
14,184 ton
3,987 ton
4,191 ton
3,445 ton
0
Pectin value imported in 2012 (US$ 12,000/ton)
Egypt
US$ 4,38 million
365 ton
10. Pectin
Environmentally-friendly, safe food additive (E440, GRAS)
Application of Pectin
- Pharmaceutical industry
- Food industry, etc..
gelling agents,
Jams
viscosity builders,
Yogurt
Stabilizers,
Juices
protective colloids
-Controlled release formulations
-Carrier for colon-specific drug delivery
- Medical &OTC, personal care, air care
-Nutraceuticals; as dietary fiber (anti-diabetic,
reduce cholesterol, anti-diarrheal)
-wound healing, medical adhesive, demulcent
(throat lozenges), spa products, etc..
11.
12. Objective
Wide Objective
to produce high value Pharmaceutical raw
material from food processing waste material
in compliance with international standards.
Specific Objective
to prepare a feasible and profitable
industrial prototype scale unit for the production
of:
a)-Pharmaceutical grade Pectin from orange
peels (as a primary target),
b)-Food grade pectin (as a secondary target)
13. Implementation levels
(I)- Lab scale level for extraction of pectin using:
1)- conventional method
boiling with H2O, pH 1-2 / 2-3 hr
2)- ultrasound-assisted extraction
with hot H2O, pH 1.6, 37 min, 395 W
3)- Industry guided extraction method
3 (II)- Industrial pilot-scale level the method
that gives the best extraction yield, quality
and economic feasibility will be applied using
an
industrial pilot-scale unit
14. Pectin testing “for characterization and standardization”
D-galacturonic acid units (GalA)
The tests will be carried out according to FAO manual and will
include; test for pectin, test for amide group, purity, loss on drying,
residual solvents, acid insoluble ash, nitrogen content and
galactouronic acid content, etc..
15. Project Management
Prof. Dr. Meselhy Ragab Meselhy:
Project PI (FOCU, Academic applicant):
Managing the whole project, leading the phyto. activity
Dr. Amr M. Helal:
CO PI (ITM- Industrial partner):
Co PI, leading the business activity
Prof. Dr. Omaima Elgazayerly leading pharm. activity
Prof. Dr. Ali Abdel-Aziz consultant for food sc.
activity
16. Expected Project Outcomes and Impact
1. Expected project out puts (products and prototype)
- Pilot scale unit for pectin production from orange peels.
- Dried, ground pectin peels ready for pectin extraction or
for export at high price (lateral output).
- Dried pectin produced on industrial scale
- Pectin based Pharmaceutical dosage formula
2. Publications
- Expected patent concerning pectin preparation
- Publications about orange oil, bioactives, pectin
preparation and extraction on industrial scale.
- M.Sc. Thesis about raw material preparation from food
stream residues.
17. Expected Project Outcomes and Impact (cont..)
3. Business development
- Up scaling of the project through large Egyptian
enterprise in the field of orange business.
- Registration at MOH for Pectin based products to be sold
as Nutraceutical and/or functional food
- Local marketing of the produced pectin.
18. It All Starts with
RICE BRAN INNOVATIVE STABILIZATION
19. Previous Success Story
Rice Residue managment
What is Rice Bran?
•Rice Bran is a byproduct of the milling process (conversion
of brown rice to white rice
•It is reported to have 65% of the nutritive value of the
whole rice grain
•In Egypt it is discarded or used as animal feed due to its
extreme instability that renders it rancid and thus unfit for
human consumption
What is a Nutraceutical?
A product isolated or purified from foods, and generally sold
in medicinal forms and demonstrated to have a physiological
benefit or provide protection against chronic disease
20. Different Implemented
Projects (2008-2012)
A)
Rice Bran Stabilization (lab Scale) & (Industrial
Scale)
B)
Phytochemical and Nutritional study of the Stabilized
Rice bran.
C)
Implementations of the different rice bran products
in food , pharmaceutical and cosmetic industries .
21. Rice Bran – Stabilization Unit 1
Capable of stabilizing the bran of 150 MT rice milling / day
22. Rice Bran – Stabilization Unit 2
Capable of stabilizing the bran of 150 MT rice milling / day
23. Rice Bran Nutraceuticals
Contract Number
C2/S1/118
Total cost of the action
EURO 192000
Project Duration
18 months
Project PI
Prof. Dr. M.T. Khayyal
Project Coordinator
Dr. Amr M. Helal
24. Products
• Stabilized Rice Bran soft Gel Capsules
(Under registration; Riciplex)
• Rice Bran sachets (10gm; ORYZA, Under
registration).
• School Nutrition Program ( in cooperation
with Ain Shams University)
• Functional Food (flakes , in cooperation with
Mass Food Company)
25. Publications
•
Helal AM, Khayyal MT, Abd El Aziz HM, Abdel Salam RM
Developing a nutraceutical from Egyptian Stabilized rice bran: pharmacological approach
PlantaMed 2011:77: 1229-1472 Georg Thieme Verlag KG Stutgart. New Yourk. ISSN 0032-094
•
Ramadan, Shimaa El-Saed, Amr M. Helal, Comparative Study on Egyptian Rice Bran Extracted
by Solvents and Supercritical CO2. Advances in Food Sciences, 35 (1), 2013, 23-29.
(Germany). ( Annex 2)
•
Sahar Y. Al-Okbi, Nagwa M. Ammar, Doha A. Mohamed, Ibrahim M. Hamed, Ahmad, H.
Desoky, Hagar F. El-Bakry, and Amr M. Helal. Egyptian rice bran oil: chemical analysis of the
main phytochemicals. Accepted in La Rivista Italiana delle Sostanze Grasse in 25 January,
2013 (Italy).
•
Sahar Y. Al-Okbi, Ahmed M.S. Hussein, Ibrahim M. Hamed, - Doha A. Mohamed and Amr M.
Helal, Chemical, Rheological, Sensorial and Functional Properties of Gelatinized Corn- Rice
Bran Flour Composite Corn Flakes and Tortilla Chips, Journal of Food Processing and
Preservation, 2012 (Wiley) , doi:10.1111/j.1745-4549.2012.00747.x ( annex 4)
26. Publication (Cont.)
•
Hussein O Ammar, Sahar Y Al-Okbi, Dina M Mostafa and Amr M. Helal, Rice bran oil: Preparation
and evaluation of novel liquisolid and semisolid formulations. International Journal of
Pharmaceutical compounding, 16 (6), 2012, 516-523 (USA).
•
Rice bran solid lipid nanoparticles: Preparation and characterization Mohamed Hassan Hany and
Omaima Naim El Gazayerly* Department of Pharmaceutics and Industrial Pharmacy, Faculty of
Pharmacy, Cairo University, Cairo, Egypt. Available online at http://www.urpjournals.com
International Journal of Research in Drug Delivery Universal Research Publications
•
Kaup RM, Khayyal MT, Verspohl EJ.Department of Pharmacology, Institute of Medicinal Chemistry,
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