The untapped potential of zeolites in techno-augmentation of the biomaterials and food industrial processing operations:a review

Zeolites are aluminosilicate compounds with excellent selective,precise adsorption capabilities that find their potential applications in various sectors of the biomaterials and food industry.The zeolites from ages have been utilized in biomedicine,catalysis,detergent and air purification industries but their commercial applications in the biomaterials and food industry are not studied enough.Zeolites are known to reduce mycotoxins,toxic compounds,heavy metals,and microbes.The present review tries to summarize different arenas of zeolite applications in the biomaterials and food industry.The article also includes a discussion of individual applications of zeolitic properties like antimicrobial effect,food nanoreactors and intelligent food contact behaviour in brief.Moreover,sound coverage is given over zeolite classification,their synthesis and the modelling of their adsorption behaviour.The outcomes of the review emphasize the commercial viability of zeolites and their potential to serve as a possible alternative to many processing steps which ultimately will economise the production process in the food industry.This review also emphasizes extensive research that needs to be carried out to further improvise the capabilities of zeolites to overcome the challenges lying around them.

A Field Survey to Assess the Consumption of <i>Nkang</i>for Standardization and Valorization in the North-West Region of Cameroon

In African communities, traditional beer drinking remains a unifying factor within its populations both socially, commercially, culturally, politically, in health and nutrition and for some ritual practices. In this research a field survey was carried out to investigate the consumption of corn beer and in particular Nkang in the North-West Region of Cameroon. The tools that were employed to carry out these investigations included face-to-face interviews and the use of properly designed questionnaires. Results from the survey showed that three types of maize-based beverages are drunk in the North-West Region of Cameroon, which are locally called Kwacha (whitish, most viscous and most turbid), Sha-ah (cream white, viscous and turbid) and Nkang (dark brown, least viscous and least turbid) in terms of colour, viscosity and turbidity. The percentage awareness of the existence of these beers from the sampled population gave the following values;60.9% for Kwacha, 100% for Sha-ah and 89.1% for Nkang. Nonetheless, 54.5% of the 60.9% of those who were aware of the existence of kwacha had at least tasted it. Also 98.2% out of the 100% for Sha-ah and 85.5% out of 89.1% for Nkang had tasted them, too. Nkang was found to be the most preferred to Sha-ah then Kwacha in that order by the consumers since Nkang is very tasteful, least alcoholic, least turbid, least viscous, has the most attractive colour than the others, has a significant impact on the culture of some localities in this region and as well as it is natural and nutritious. However, Nkang as well as the other two has varying organoleptic properties, unsatisfactory conservation and short shelf-life. Hence are consumed within a short period of time from their production. Because of the low alcoholic content of Nkang, the beverage is consumed by both adults (most elderly), children, those who have health problems and it is mostly preferred by some Christians though not frequently seen in the markets. It was equally observed that the little quantity of Nkang found in the markets is of poor quality which keeps dropping everyday thus an indication of its risk becoming extinct. Therefore, if Nkang is clarified and its quality improved, the problems can be solved as even attested by the consumers who say they will buy at even a higher price if clarify. As well as those who want it for their cultural reasons do not want it to face out too.

Physicochemical Properties and Fibrinolytic Activity of Ginseng Powder Fermented with <i>Bacillus subtilis</i>Isolated from <i>Cheonggukjang</i>

In order to obtain all the properties of fermented ginseng, we fermented ginseng using Bacillus subtilis (B. subtilis) isolated from Cheonggukjang. A sterilized ginseng medium was made with 4-year-old ginseng powder and distilled water (300% ginseng powder [w/w]), and the ginseng was fermented by B. subtilis (1% ginseng medium) followed by incubation at 37°C for 3, 5, 7, and 10 days. The growth of B. subtilis in the ginseng medium significantly increased up to 9 log CFU/g, but no significant difference was observed after 3 days. As the fermentation progressed, the ginsenoside Rd and Rg+Rh1 contents increased by 255.3% - 322.5% and 165.6% - 228.6%, respectively, whereas the Rc, Re, and Rg1 contents decreased by 30.7% - 39.6%, 10.5% - 12.8%, and 16.2% - 16.6%, respectively. After 3 days of fermentation, a 6.25% - 7.12% viscous substance was produced;thereafter, the viscous substance was gradually reduced until it disappeared. The viscosity of the medium significantly decreased with a longer fermentation time. Fibrinolytic activity increased during 3 - 10 days of fermentation, indicating a relative activity of 85.0% - 100.0%.

The Fatty Acid Composition of Butter Stored in Sheep’s or Goat’s Stomach (Karinyagi)

Butter is produced from cream or yoghurt in dairy factories and farms and called as butter or yayik butter in Turkey. Karinyagi is also made from cream and yoghurt as yayik butter, but the packaging material is different from others. Karinyagi produce by filling of butter into purified goat’s and sheep’s stomach (the traditional name is Karin) and storage in this material during self-life. The aim of this study was to determine the fatty acid composition of Karinyagi made from cream. Twenty Karinyagi samples were randomly collected from different regions of Burdur/Turkey. The fatty acid composition of samples (by gas chromatography) and chemical properties was investigated. It was deter-mined that the chemical properties of Karinyagi was similar to butter produced with cream and yoghurt. The total saturated fatty acid level of Karinyagi samples changed from 62.31 to 76.64 (mean value 67.14 ± 3.36)%, while unsaturated fatty acids of them ranged from 20.48 to 31.57 (mean value 28.46 ± 2.67)%. Minimum and maximum levels of monounsaturated fatty acids of karinyagi were determined as 18.98 % and 28.57%. Butyric, oleic and palmitic acids were dominant in Karinyagi. Palmitic acid was slightly lower comparing to data for butter produced with cream and yoghurt. As a result, the amount of Karinyagi fatty acids may be said to be significantly different from the fatty acid of yayik and cream butter.

Differential Evolution Algorithm Based Self-adaptive Control Strategy for Fed-batch Cultivation of Yeast

In the fed-batch cultivation of Saccharomyces cerevisiae,excessive glucose addition leads to increased ethanol accumulation,which will reduce the efficiency of glucose utilization and inhibit product synthesis.Insufficient glucose addition limits cell growth.To properly regulate glucose feed,a different evolution algorithm based on self-adaptive control strategy was proposed,consisting of three modules(PID,system identification and parameter optimization).Performance of the proposed and conventional PID controllers was validated and compared in simulated and experimental cultivations.In the simulation,cultivation with the self-adaptive control strategy had a more stable glucose feed rate and concentration,more stable ethanol concentration around the set-point(1.0 g·L^(-1)),and final biomass concentration of 34.5 g-DCW·L^(-1),29.2%higher than that with a conventional PID control strategy.In the experiment,the cultivation with the self-adaptive control strategy also had more stable glucose and ethanol concentrations,as well as a final biomass concentration that was 37.4%higher than that using the conventional strategy.

Effect of Garlic Paste on the Physicochemical Attributes of Cheese

Cheese has recently gained a lot of popularity around the world. This experiment was carried out to make cheese from skim milk with the addition of garlic paste. This study focused on the impact of garlic paste on the physicochemical properties of cheese. Cheese samples S1, S2, S3, and S4 were prepared with 0%, 1%, 3%, and 5% garlic paste, respectively, where S1 was the control sample. Compared to sample S1, the higher proportion of garlic paste incorporation resulted in higher viscosity and water holding capacity;nevertheless, lower values for syneresis were obtained. Although no significant change was observed in the pH values, samples S4 (5% garlic) and S1 (0% garlic) exhibited the highest and lowest pH, respectively. The results in this investigation revealed that garlic inclusion had a substantial impact on the physicochemical parameters of the skim milk cheese.

A Research on the Quality Features of Ice Cream Produced Using Some Fat Substitutes

The aim of this study was to determine some quality properties of fat-reduced ice creams produced using some fat substitutes:10%fat ice cream was considered as the control group;6%Simplesse®100 or 2%Maltrin040 was added as fat substitute to 7.5%,5%and 2.5%fat ice cream.The organoleptic(firmness,melting resistance,structure,gumminess,melting in mouth,feeling in mouth,icy structure,smoothness,flavor,cream taste,milk powder taste,foreign taste,vanilla taste and general acceptability),physical(viscosity,overrun,melting rate and first drip time)and chemical(dry matter,fat,fat in dry matter,protein,pH,titration acidity and ash)properties of ice cream samples were investigated on the 1st,7th,15th,30th,60th and 90th days of the storage.According to results of the research,the viscosity of 7.5%fat ice cream Maltrin040 or Simplesse®100 added was higher than the control group.Moreover,decrease in fat adversely affected organoleptic properties of the ice cream.As a result of the findings,7.5%fat ice creams 6%Simplesse®100 added can be recommended for ice creams to be produced by reducing fat ratio.In the near future,the production of ice-creams with fat substitutes at an industrial level will be of great importance for low-energy and vegetable fat dieters.

Development and Performance Study of Controlled Atmosphere for Fresh Tomato

Development of a controlled atmosphere (CA) plant and shelf-life of fresh tomatoes at different storage conditions were studied in this research. The controlled chamber (4.5' × 4.5' × 4.5') with supplement of 1% L-ascorbic acid as antioxidant source was constructed using locally available materials. Fresh tomatoes were kept with wrapping by low density polyethylene under refrigerated and CA storage conditions. The maximum shelf-life of fresh tomato was 42 days under CA condition and followed by 35 days in refrigeration condition. Though initial cost of controlled atmosphere was high but it resulted in maximum shelf life of tomato. However, CA condition retained the physiological changes namely, color change, TSS, and weight loss of fresh tomatoes than that of stored in refrigerated condition. From nutritional point of view, it was concluded that developed CA plant could be used to extend the shelf-life of fresh tomatoes with minimum physico-chemical changes throughout the storage period.

Consumer Acceptance and Physicochemical Properties of Developed Carambola (Averrhoa carambola) Candy

The acceptability and physicochemical qualities of carambola candy were evaluated in order to increase fruit consumption. The goal of this investigation was to see whether there were any techniques to preserve carambola in the form of candy. Sugar in various forms (white sugar, corn syrup, icing sugar, and molasses) was employed in candy making process in this study. Moisture, protein, fat, ash, vitamin C, total sugar content, organoleptic quality and microbial status of the prepared candy were analyzed. Protein, fat, vit-C, and total sugar content of carrambola candy were found to be higher with white sugar solution but moisture and ash content was found to be higher with molasses. On the microbiological analysis, total fungal growth was tested visually at 0 to 90 days and compared with refrigeration and room temperature. Fungal growth was found at 90 days at room temperature for all types of carambola candy. Sensory attributes revealed that sample 2 (corn syrup-based candy) was most delicious and appreciated among other samples. The best characteristic of carambola candy was found with white sugar solution, with sufficient nutrient and lowest fungal growth than candy prepared with corn syrup, icing sugar solution and molasses.

Effect of high temperature short time infrared roasting of peanuts

Roasting is the most common processing method that enhances color,and texture.In this study,infrared roasting of peanuts was done using an infrared rotary dryer.Roasting was operated at 90%infrared power(630 W)with different rotating speed(1 and 2 r/min).The effect of roasting was studied at different moisture levels(7.66%,11.49%,and 13.72%db).From the study,the color parameter,L*value,was found to be significantly different(P<0.05),and it decreased with the decrease in rotating speed,and the∆E value varies from 2.32 to 10.56.Results also showed that the antioxidant activity decreased with the reduction in rotating speed as lesser revolutions took longer roasting time,and the values decreased from 84.34%to 71.74%.Minimal changes in total phenolic content were found and varied from 3.62 to 2.10 mg/g GAE,an appropriate limit for good-quality roasted peanuts.The hardness of roasted peanuts ranged from 12.25 to 39.43 N.Moisture content 13.72%,and 1 r/min is the best possible treatment for infrared peanut roasting,significantly enhancing the quality of peanuts.This study concluded that high-power short-time infrared roasting could give good-quality roasted peanuts with optimum bioactive compounds.

5-Fluorouracil Loaded Chitosan–PVA/Na^+MMT Nanocomposite Films for Drug Release and Antimicrobial Activity

In the present study, chitosan and polyvinyl alcohol(PVA) were blended with different concentrations of sodium montmorillonite(Na^+MMT) clay solution by a solvent casting method. X-ray diffraction and transition electron microscope results show that the film properties are related to the co-existence of Na^+MMT intercalation/exfoliation in the blend and the interaction between chitosan–PVA and Na^+MMT. 5-Fluorouracil(5-FU) was loaded with chitosan–PVA/Na^+MMT nanocomposite films for in vitro drug delivery study. The antimicrobial activity of the chitosan–PVA/Na^+MMT films showed significant effect against Salmonella(Gram-negative) and Staphylococcus aureus(Gram-positive), whereas5-FU encapsulated chitosan–PVA/Na^+MMT bio-nanocomposite films did not show any inhibition against bacteria. Our results indicate that combination of a flexible and soft polymeric material with high drug loading ability of a hard inorganic porous material can produce improved control over degradation and drug release. It will be an economically viable method for preparation of advanced drug delivery vehicles and biodegradable implants or scaffolds.

Changes in electrical conductivity of liquid foods during ohmic heating

Ohmic heating is a food processing method in which alternating current(AC)went through a food sample and resulted in internal energy generation in foods.It is an alternative fast heating technique.Its principal advantage is the ability to rapidly and uniformly heat food materials of various densities.During ohmic heating,change in electrical conductivity was observed.The intensity of food materials’electrical conductivity or overall resistance critically controls ohmic heating rate.An ohmic heating set-up was prepared under this project.Tomato juice was heated(about 32℃ to 80℃)in a batch type ohmic heater at different voltage gradients in the range of 50-70 V/cm.It was statistically found that the voltage gradient had significant impact on conductivity and system performance coefficient(SPC)(P<0.05).It was concluded that the electrical conductivity values linearly increased with temperature.The SPCs of the system ranged between 0.779 and 0.943.The value of R2 of the linear model was greater than 0.98.

Modeling and optimization for prediction of moisture content,drying rates and moisture ratio

There were needs to develop some preservation technique to enhance the shelf life of Paneer because it is highly perishable in nature at ambient conditions.Drying can be one of the methods to increase shelf life of paneer.This study was undertaken to dry 1.5 cm3 paneer at 62,72 and 82℃temperatures and 10,14 and 18 kPa absolute pressures with superheated steam.Moisture content,drying rate and moisture ratio data were generated by conducting the experiments in low pressure superheated steam dryer.These data were used to develop Artificial Neural Network(ANN)models.Optimized ANN models were developed for rapid and more accurate prediction of moisture content with two hidden layers and seven nurons having R20.9991,drying rate with two hidden layers and nine nurons having R20.9846 and moisture ratio with two hidden layers and seven nurons having R20.9991 in drying,based on two hidden layers and one to nine neurons in each hidden layer.Measured values of moisture content,drying rate and moisture ratio were predicted with an R^(2)>0.98.System equation has been developed to predict moisture content,drying rate and moisture ratio at any given conditions.

Biosurfactants from lactic acid bacteria:A critical review on production,extraction,structural characterization and food application

Biosurfactants are structurally diverse classes of amphiphilic molecules derived from microorganisms.They have various properties such as surface,emulsification,antibacterial,anti-adhesive,anti-biofilm,antioxidant activity that can be used in many industrial fields.The interest in these molecules compared to their synthetic counterparts is due to their biodegradability,low toxicity,structural diversity,and stability over a wide range of pH,temperature,and salinity.Among biosurfactants,those derived from lactic acid bacteria(LAB)attracted attention nowadays due to the GRAS(Generally recognized as safe)status of these microorganisms.Biosurfactants production by LAB strains has been documented in several investigations,and they deal with the functionality and chemical nature of biosurfactants.LAB biosurfactants were mainly a complex mixture of proteinaceous compounds,glycolipids,glycoproteins,or glycolipopeptides.There are only a few studies reporting on the elucidation of the structure of LAB biosurfactants.Generally,biosurfactants’production process includes several unit operations starting from screening methods to the characterization of the biosurfactant compound.This review highlights the different techniques used in the screening of biosurfactants production by LAB,their extraction and purification processes,and their structural characterization and application in the food industry.

Pesticide residue elimination for fruits and vegetables:the mechanisms,applications,and future trends of thermal and non-thermal technologies

Pesticide residues on food are threatening human health and wellbeing,ecological security.Food processing is one of the necessary ways to eliminate residues to guarantee the safety and sustainable development of the environment.This review outlines the mechanisms,applications,and factors influencing the efficiency as well as their limitations of pesticide residue elimination technologies.Conventional thermal processing technologies like drying,blanching,baking,and roasting have been proved to reduce pesticides extensively whereas sometimes concentration effects occur,and more toxic metabolites or by-products are generated.Additionally,the negative effects on quality attributes of fruits and vegetables(F&V)should be considered.Several innovative non-thermal processing technologies like ultrasound,cold plasma,high-pressure processing,and pulsed electric fields have flourished currently,which show great ability to eliminate pesticide residues significantly with minimal impact on the quality of F&V.In particular,heat-sensitive nutrients like ascorbic acid,phenolics,and carotenoids would retain to a great extent.Similarly,these technologies have their limitations.Furthermore,there is much information about combined processing technology affecting the pesticide behaviors of F&V.Finally,the future developments for pesticide elimination of these technologies are identified and discussed.