bluuebunny/crossref_metadata_2025_split huggingface dataset:
Current status and prospect of entomopathogenic fungi for controlling insect and mite pests in tea plantations
Authors: Yang Feiying , Wu Yuekun , Dong Fang , Tu Juan , Li Xiaofei , Dong Yue , Hu Xinlong , Xie Feng 
Published: September 2022

AbstractTea,Camellia sinensis(L) O. Kuntze, is the most popular non‐alcohol beverage and has over a thousand years of cultivation history. Sustainable tea cultivation is hampered by insect and mite pests and heavily relies on conventional pesticides. However, such management strategies can cause environmental pollution and insect resistance. Well‐planted tea ecosystem naturally provides a suitable micro‐climatic condition for the prosperity of natural enemies, especially entomopathogenic fungi (EPF) that are susceptible to moisture, temperature and sunlight. Hence, EPF have been widely used in tea plantations for pest management. Here, we summarized the approaches of research pertaining to EPF diversity in ecosystems. We also describe the general infection process and discuss the environmental factors that impact EPF efficiency. Finally, we listed the successful cases of EPF in tea pest management. Overall, this review has provided the application status and biological potential of EPF, which will contribute to agricultural productivity, and ecological, economic and social sustainability in the tea ecosystem.
Physicochemical properties of Bambara groundnut (Vigna subterranea) starch annealed at different temperatures
Authors: Nwaogazie Faith O. , Akinwande Bolanle A. , Oyeyinka Samson A. 
Published: September 2022

AbstractBambara groundnut is a starchy grain that could serve as a starch source for the industry. In the native form, starches are generally unsuitable for most industrial applications and hence are modified. Physical modification methods including annealing are preferred for starch modification because they are environmentally friendly. Previous studies on the annealing of Bambara starch focused on single‐temperature treatment. This study investigated the physicochemical properties of Bambara starch annealed at varying temperatures of 45, 50, 55, and 60°C for 24 h. The amylose contents of the starches varied between 27.18% and 28.53%. Annealed Bambara starches showed significantly lower swelling and solubility values than the native starch. Furthermore, except for the time to peak (4.05–4.44 min), pasting temperatures (81.95–84.00°C), gelatinization temperatures (70.47–77.23°C), and gelatinization enthalpies (3.95–4.41 J/g) which increased the pasting properties of the annealed starches decreased. The result of this study should guide researchers on the specific annealing temperature to use for specific food and industrial applications.Novelty impact statementBambara grains are rich in starch which could be used as an alternative and cheap starch source to the conventional corn and potato sources. This study report for the first time the impact of different annealing temperatures on the physicochemical properties of Bambara starch. Annealing was chosen because it is an environmentally friendly method of starch modification. Results from this study show that the modified starch would have varying applications in the food industry, for example as a thickener, and as a stabilizer.
Commercial pectin production from dried florida orange peel: Effect of process conditions on pectin structure and function
Authors: Cameron Randall G. , Ferguson Kyle , Zhao Wei , Dorado Christina 
Published: September 2022

AbstractTo determine the feasibility of using Florida, USA, oranges for pectin production, we evaluated the effects of time, temperature, and pH on pectin properties extracted from dried Valencia orange peel using a hot acid process. Juice extracted peel was collected weekly, and following pretreatment, the dried peel was pooled and used to extract pectin with time (4, 5, and 6 h), temperature (65 and 75°C), and pH (1.6 and 1.8) as process variables. Pectin properties, including yield, sugar composition, molecular weight, intrinsic viscosity, degree of methylesterification, degree of branching, degree of blockiness, absolute degree of blockiness, and Standard Acid in Glass (SAG), were determined. In addition, we evaluated the response of each variable to the process conditions using response surface methodology. The analysis of variance (anova) models for molecular weight, intrinsic viscosity, and yield were highly significant, with actual values decreasing with increasing temperature. Increasing reaction time also decreased values for molecular weight and intrinsic viscosity.Novelty impact statementThis study indicates that process time and temperature affected pectin quality, functionality, and yield. Increasing temperature had the most detrimental effect on desirability in an optimization analysis.
Bioprocess optimization for glycopeptide biosurfactant production by means of Lactobacillus delbrueckii: Design expert laden approach
Authors: Goyal Surbhi , Singh Jagdish 
Published: September 2022

AbstractA bacterial strain, Lactobacillus delbrueckii, was isolated and screened for high potential of biosurfactant (BS) production yield. The current research emphasizes the optimization of process parameters through OFAT (one factor at a time) and RSM (response surface methodology) to achieve optimal BS production. Therefore, xylose and peptone were screened as the best carbon and nitrogen sources respectively by means of OFAT, along with temperature (37°C), inoculum size (5%), and fermentation time (39 h). Furthermore, optimization of xylose (1% w/v), peptone (0.5%w/v), and pH (6.5) through Box–Behnken statistical design was validated by ANOVA (analysis of variance) and found significant (p < .05) with optimal BS yield (7.31 g/L). The solvent‐extracted glycopeptide BS displayed cationic nature, with thermal (0–120°C), pH (2–12), and NaCl (2%–12% w/v) stability. The functional attributes of BS like antiadhesive and antimicrobial activity toward Gram‐positive and Gram‐negative bacteria and emulsifying potency against various vegetable oils make it worthwhile and applicable.Practical applicationsThe recent applications of BS and hazards of pathogenic biofilm make it challenging to produce enhanced yield of BS. In light of this, present work is focused to optimize yield from Lactobacillus delbrueckii for its applications as antibiofilm and bioemulsifier agent in various industries. Furthermore, the glycoproteinaceous BS from microbe in question is itself unique and novel. Additionally, the statistical design of optimization provides experiment modeling, production rate, and significance of opted design which makes the whole process feasible to explore new possibilities for BS production.
Process standardization for formulating protein‐augmented corn‐based extrudates using defatted sesame flour (DSF): Sesame oil industry waste valorization
Authors: Gojiya Devanand , Davara Paresh , Gohil Vanraj , Dabhi Mukesh 
Published: September 2022

AbstractThe investigation was intended to produce the protein‐enriched extruded snack by incorporation, comprising corn flour and defatted sesame flour. Experiment was executed using central composite rotatable design through four variables, feed moisture content (10–18%, w.b), defatted sesame flour (10%–40%), die head temperature (100–160°C), and screw speed (200–300 rpm). The quality of extrudates was evaluated by examining protein content, extrudate hardness, water solubility index, and water absorption index of the product as well as bulk density, expansion ratio, and sensory attribute. The results analysis revealed that defatted sesame flour significantly did utmost influence among tested variables followed by feed moisture content, die head temperature with screw speed. The admixture symmetry with standardized extrusion process amended nutritive class of corn flour‐based extrudate in terms of protein content by 19.21 g/100 g.Novelty impact statement

The defatted sesame flour (DSF) is residual; afterward, oil extraction was used for formulating novel protein‐rich extrudate.

The impact of various operational and feed parameters has been investigated, standardized, and validated for formulating protein‐augmented extrudate using response surface methodology.

The DSF can be utilized effectively in protein‐rich corn‐based extrudate development which has comparatively higher protein (19.21 g/100 g) content compare to the control.
Effect of sucrose on the extrusion of varied whole sorghum grits genotypes
Authors: Collantes Nathália Ferreira , Carvalho Carlos Wanderlei Piler , Ascheri José Luis Ramírez , Chávez Davy William Hidalgo , Comettant‐Rabanal Raúl , Bernardo Cristiany Oliveira , Queiroz Valéria Aparecida Vieira 
Published: September 2022

AbstractThe effect of sucrose on the extrusion of varied whole sorghum genotypes was studied using a single‐screw system. The raw sorghum flours were characterized in terms of chemical composition and particle size. Specific mechanical energy (SME) was measured as a process parameter, as well as expansion properties, hydration, paste viscosity, instrumental color, and texture, along with total phenolic compounds (TPC) and total condensed tannins (TCT) in the puffed extrudates. In general, the addition of 10% sucrose reduced SME (p < .05), sectional expansion, hydration, and cold paste viscosity, indicating lower starch conversion and increased lightness (L*) and hardness (Fc). In contrast, BRS 501 showed opposite results for most of the variables measured, due to the suppression of the lubricant effect attributed to the high lipid in this genotype. Furthermore, the extrusion process at 0% sucrose released TPC values by 71.2% and 317.5% for low‐tannin extrudates, while the addition of sucrose (10%) did not alter the TPC (p > .05) and had a protective effect on TCT retention in BRS 305 genotype extrudates.Practical applicationsThe worldwide food intake of non‐traditional whole grains such as sorghum has been restricted. Although it has been recently considered as an interesting an attractive gluten‐free cereal due to its high and varied content of phytochemicals that provide health benefits and dietary fiber source. To take advantage of its potential, thermoplastic extrusion technology was used as a tool to develop textured sorghum expanded products with improved digestibility and retention of bioactive compounds. On the other hand, in order to improve its potential use as sweet snacks, the addition of sugar concentrations (10%) was added to improve its palatability, allowing to obtain expanded extrudates rich in fiber and bioactive compounds with improved taste compared to conventional extrudates, which would be of interest of the consumer and the food industries.
Selected quality parameters of wheat flour and dough for the production of Iraqi flatbread
Authors: Alhendi Abeer S. , Al‐Hayani Nuhoodh K. , Alsharafani Mustafa A. , Almukhtar Balsam Q. , Sabri Nadia F. , Abdulmahdi Zinah H. , Alobaidy Zahraa S. , Alhaddad Farah M. 
Published: September 2022

AbstractCharacterization of some products and finding a correlation with well‐known chemical or rheological properties is an important issue in terms of facilitating trade worldwide. Therefore, the objectives of this study were to characterize and score Iraqi flatbread in addition to discover a correlation between the scored flatbread and the chemical or rheological properties of wheat flour. Multilinear regression was used, and several models were created to predict flatbread scores. The results showed that gluten index was highly correlated to flatbread (R2 = +0.8672, p < .0001) followed by the degree of dough softening (R2 = −0.8406, p < .0001) and resistance to extension (R2 = +0.7293, p < .0006). The highest correlated model to predict Iraqi flatbread was by combining the three mentioned properties (R2 = 0.9303, p < .0001). The confidence 95% of predicting flatbread scores by following the models was high and significant, and the models can be helpful for wheat trading to Iraq.Novelty impact statementIraqi flatbread is the most common type of bread eaten in Iraq, and wheat imported to Iraq must be suitable for producing this kind of bread. Determining wheat flour quality in terms of the chemical or rheological properties that are understood by all experts in the field facilitates wheat trading to Iraq. The current study found that gluten index and degree of dough softening were the main chemical and rheological properties that described the quality of wheat flour that is suitable for producing Iraqi flatbread.
Avocado (Persea americana Mill.) fruit: Nutritional value, handling and processing techniques, and health benefits
Authors: Stephen Jaspin , Radhakrishnan Mahendran 
Published: September 2022

AbstractAvocado (Persea americana Mill.) is an oil‐rich fruit that is valued globally for its nutritional value and bioactive compounds. Intake of avocado in turn leads to immune system enhancements, and protection of oxidative damage mediated in the organism through cellular metabolic activities. The significant challenge to raise the consumption of avocado is maintaining its high dietetic value through its processing/supply chains. This challenge is accredited to its quick ripening caused by high enzymatic concentration and lipid auto‐oxidation. Darkening of avocado pulp also occurs which affects the taste, quality, and shelf life of the fruit. The objective of this study was to highlight the nutritional composition, handling, processing techniques, and health benefits, as well as applications of avocado. Some processing methods include freezing, microwave drying, freeze‐drying, pulsed light, high‐pressure processing, cold plasma, packaging, and storage atmosphere which is essential for quality improvement and shelf life extension.Novelty impact statementConsumption of avocado has health benefits like bactericidal, anti‐obesity, anti‐hyperlipidemic, hypolipidemic, anti‐diabetic, anti‐inflammatory, and anti‐viral properties. The use of preservation technologies as well as storage in the modified and controlled atmosphere can be used to extend avocado shelf life. This study will be advantageous for industrial commercialization and assessment of these innovative technologies.
A novel postharvest preservation technology of fruit—Intermittent high oxygen treatment: A case study on “Lingwu” long jujube
Authors: Hou Shuangdi , Yang Qian , Zheng Jiaxuan , Liu Xia 
Published: September 2022

AbstractFresh “Lingwu” long jujube (Ziziphus jujuba cv. Mill) fruit is susceptible to softening, water loss, and flavor change during storage. The effect of intermittent high oxygen treatment (IHOT) on the quality of jujube was investigated, which was immersed in the oxygen concentration of 50% and 90% for 30 min every week along with 8 weeks of storage at 0 ± 1°C. Significantly, the firmness, weight loss, soluble solids content (SSC), and membrane integrity were significantly retarded in 50% and 90% IHOT. Meanwhile, the activities of peroxidase (POD) were maintained a higher level after 35 d storage in 50% IHOT. And the activities of alcohol dehydrogenase (ADH) were significantly inhibited, and the peak was delayed by 50% IHOT. Furthermore, polyphenol oxidase (PPO) activity was barely changed during the first 28 days of storage, and the lowest enzymatic activity was shown later in the 50% IHOT. These results indicated that the short‐term HOIT with appropriate concentration (50%) delayed the softening, maintained the moisture content and membrane integrity, and modulated key metabolic pathways of jujube fruit. As a whole, the applicability of IHOT could prolonged the shelf life of fresh jujube, which shows a great potential, in the application of fruit preservation.Practical applicationsEvaluation of different oxygen concentrations and treated models on jujube fruit helps the development of preservation technology for extending the shelf life of fruits. The application of intermittent high oxygen treatment to the fruits and vegetables was helpful to a novel postharvest preservation technology and the development of the fresh jujube fruit market.
Preparation of fortified bread by incorporating blends of Helianthus annuus and Myristica fragrans flours: Assessment of functional, physicochemical, and organoleptic properties
Authors: Aziz Mahwash , Ramzan Rabia , Muhammad Zafarullah , Khalid Nazia , Batool Rizwana 
Published: September 2022

AbstractBread is a fundamental food in many countries and comes in various forms. Bread fortified with functional ingredients attracted growing research in recent years. In the present investigation, fortification of whole wheat flour with nutmeg powder was carried out at different levels WSN1 (4% nutmeg), WSN2 (10% sunflower + 4% nutmeg), WSN3 (20% sunflower+4% nutmeg), and WSN4 (30% sunflower + 4% nutmeg). The functional attributes of flour blends were investigated. Furthermore, fortified bread during eight days of storage was determined for compositional analysis and total caloric value. The functional characteristics, that is, water and oil holding capacity (1.88–2.16 and 2.32–4.10, respectively), emulsion activity (40.13–57.58), and stability (38.04–49.83), swelling (15.02–17.25) and foaming stability (13.96–21.39) improved highly significantly by fortification. The minerals content was observed in WSN4 > WSN3 > WSN2 > WSN1 > WSN0 order. The maximum DPPH was observed in WSN4 as 44.28 ± 0.03%. From the current results, based on organoleptic properties, the incorporation of sunflower at about 20% with 4% nutmeg is better and acceptable (7.49 ± 0.01) for the commercialization of products in the industrial sector.Novelty impact statementThe findings of this study are important from the nutritional point of view as bread fortification with natural sources will help to reduce nutritional deficiencies. Incorporating sunflower seeds and nutmeg flour blends in whole wheat flour to prepare fortified bread enhanced bread's nutritional value and improved bread quality characteristics. Utilizing the flour blends could be a promising approach to making fortified bread having a balanced amino acid profile to meet the Lysine deficiency in whole wheat flour.
Structural characterization and oxidative stability of black cumin oil oleogels prepared with natural waxes
Authors: Orhan Necla Ozdemir , Eroglu Zeynep 
Published: September 2022

AbstractIn this study, black cumin oil (BCO) oleogel was produced using natural waxes (beeswax: BW, sunflower wax: SFW, and carnauba wax: CW) to offer a healthy alternative to shortening. Oiling‐off was observed only in the BW oleogel (3.88 ± 0.02%). The CW oleogel had the lowest Ea (354.82 kJ/mol), indicating greater resistance to thermal degradation. The highest G′ and G″ were observed in the CW oleogel, while the lowest was observed in the BW oleogel. All oleogel samples displayed weak gel properties (tan δ > 0.1), but the lowest tan δ value belonged to the CW oleogel (0.12). After 4 weeks of storage, the peroxide values of the oleogels were lower than those of bulk oil (p < .05). Finally, the oxidation results showed that the BCO structuring by the waxes effectively protected it from oxidation over eight weeks of storage.Novelty impact statementThe most important innovation of the present study was to investigate the effect of BCO oleogelation on the stability of thymoquinone, the main phenolic compound of BCO. The BCO oleogels had higher thymoquinone content during the first half of the storage period compared with bulk BCO, showing that the oleogel network provides a protective effect against oxidation and thermal degradation.
Lactoperoxidase partitioning from whey using the reverse micelles of non‐ionic/ionic mixed surfactants: Improvement of back extraction
Authors: Karanth Shwetha , Iyyaswami Regupathi 
Published: September 2022

AbstractThe reverse micellar system formed with a mixture of ionic and non‐ionic surfactants, AOT (Sodium bis[2‐ethyl hexyl] sulfosuccinate)/Tween 80 in isooctane, was studied for the selective extraction of Bovine Lactoperoxidase (LP) from acid whey. The effect of pH and ionic strength of acid whey and surfactant concentrations were studied and a maximum of 86% LP was extracted from acid whey at pH 9.5 with the addition of 0.2 M KCl to the reverse micelles formed with AOT (115 mM)/Tween 80 (23 mM). The back extraction of LP was studied at different aqueous stripping phase pH, ionic strength and concentration of counter‐ionic surfactant Cetyltrimethylammonium bromide (CTAB). The back extraction of 112% with 80% LP recovery was achieved when the stripping phase pH was 10.5 with 1.5 M KCl and 60 mM CTAB. The antimicrobial activity of the extracted LP showed reduction in colony‐forming units of S. aureus.Novelty impact statementThe reverse micelles formed with AOT/Tween 80 surfactant mixture minimize the pH‐dependent denaturation of LP and widen the pH window (7.5–9.5) for LP extraction. The back extraction of LP from the reverse micellar phase to aqueous stripping phase was improved by the addition of CTAB as counter‐ionic surfactant. A purification fold of 11.26 achieved with minimal loss in activity of LP by retaining the native Antimicrobial characteristic.
Cold extraction of minimally processed Stevia UEM‐13 leaves: Amylase inhibition and increased bioaccessibility of bioactive compounds by microencapsulation
Authors: Zorzenon Maria Rosa T. , Cabeça Cynthia Letícia S. , Nogueira Natani C. , Aristides Lorena G. B. , Cordeiro Erika B. , Dacome Antonio S. , Mareze‐Costa Cecilia E. , Fernandes Paula G. M. , da Costa Silvio Claudio 
Published: September 2022

AbstractSweeteners and other bioactives present in the leaves of Stevia rebaudiana have shown functional and nutritional benefits in several pathologies. The number of consumers of teas and plant extracts has grown significantly, but little is known about cold extraction, especially of Stevia. Thus, the objectives of this study were to perform a semi‐continuous cold percolation extraction of minimally processed Stevia UEM‐13 leaves and to microencapsulate this extract with maltodextrin by Spray Dryer, in order to evaluate possible functional effects of the free and microencapsulated extract. The extract had 25.27 g/100 g of steviol glycosides, quantified by HPLC (11.9% rebaudioside A and 10.2% stevioside) and 72.36 μgGAE/mg of total phenolic compounds. The antioxidant capacity was 50.2% for DPPH radical and 28.4% for ABTS·+. The microencapsulation presented efficiency of 70.59%, with well‐defined spheres by visualization through scanning electron microscopy. The free and microencapsulated extract (0.5 mg/ml) decreased the enzymatic activity of α‐amylase with possible non‐competitive or mixed inhibition in a dose‐independent manner and also showed good acceptance in the preliminary sensory test with little bitter and herbaceous residual. The bioaccessibility of bioactive compounds (sweeteners, total phenolics, antioxidant activity for DPPH and ABTS·+ radicals) was evaluated by simulating in vitro digestion and those that were microencapsulated showed higher bioaccessibility for all conditions (mouth, gastric, and intestinal conditions). Thus, it is suggested the direct use or application in food of the microencapsulated extract obtained in cold of Stevia leaves, for the preservation of bioactive compounds and possible functional activities.Novelty impact statement

Cold extraction of Stevia leaves shows similar yields to hot extraction and contains significant contents of phenolic compounds and antioxidant activity.

The cold extract 0.5 mg/ml contains possible antidiabetic property presenting α‐amylase enzyme inhibition.

The microencapsulation of the crude stevia extract preserves the bioactive compounds and antioxidant activity on simulated in vitro digestion.