Eco-friendly food products as source of natural colorant for wool yarn dyeing

ABSTRACT

Food products as a source of natural colorants are gaining widespread popularity around the globe due to their ayurvedic and eco-friendly nature. Current study is aimed with the utilization of food products (Saffron and madder) as a source of dye for woolen yarn. It is found that, for Saffron, irradiation of yarn for 6 min gives high color strength by dyeing for 45 min in the presence of 2% of salts using un-irradiated dye bath of 1 pH, whereas for madder, 4 min is optimal irradiation time for extract to dye irradiated yarn for 25 min in the presence of 6% of salts using the irradiated dye bath of pH 1. The mordanting carried out at optimal conditions show that using both extracts, woolen yarn dyed at optimal conditions has given good color characteristics. It is concluded that microwave radiation has not only improved natural dyeing process but also make the process more eco-friendly and sustainable as well.     

Synergistic antifungal effects of thyme essential oil and Lactobacillus plantarum cell‐free supernatant against Penicillium spp. and in situ effects

This study evaluates the synergistic antifungal effects between thyme essential oils and Lactobacillus plantarum cell‐free supernatant (LCFS) against Penicillium spp. and in situ antifungal activity in rice grains. Thyme essential oil and LCFS showed remarkable antifungal activities against Penicillium spp. with the minimum inhibitory concentration (MIC) of 40 and 80 µL/mL, respectively. The analysis of fractional inhibitory concentration (FIC) index showed the antifungal synergism between thyme essential oil and LCFS against Penicillium spp. with FIC index of 0.5. This synergism also resulted in fourfold reduction in their MICs when applied in combination. The antifungal modes of action were characterized by observing the changes in cell membrane permeability and degradation of fungal cell wall. The combination of thyme essential oil and LCFS (2 × MIC of each) showed remarkable in situ antifungal effect and completely inhibit the growth of Penicillium in rice seeds. The results suggested the possible applications of the observed synergism on actual crops.

Practical applications

Essential oils are used as preservative in food industry and high concentration of essential oil is associated with negative organoleptic characteristics. This study presented a novel approach for synergistic antifungal effects by using the combination of thyme essential oil and Lactobacillus plantarum cell‐free supernatant (LCFS) against Penicillium spp. and systematic evaluation of the antifungal effect by using fractional inhibitory concentration (FIC) index method. This approach will be a role model for future research on synergism and overcome the major drawbacks of using live bacteria and the negative effects arising from antimicrobial activities of essential oils.     

Inspection and maintenance of oil & gas pipelines: a review of policies

Oil and gas (O&G) pipelines are expensive assets that cross through both the ecologically sensitive and densely populated urban areas. The pipeline failure may have potentially significant consequences for both the natural and human environments. In order to maintain the integrity of O&G pipelines, inspection and maintenance processes should be governed by efficient policies. The objective of this paper is to conduct a state-of-the-art review of maintenance policies of O&G pipelines to investigate their advantages, limitations, and associated implementation issues. Maintenance policies can be categorised into corrective, preventive, predictive and proactive. Corrective maintenance policies (1940s) were based on the ‘repair when broke’ philosophy. Economic considerations shifted practice towards preventive maintenance (1970s to 1990s); later with improved inspection techniques and environmental regulations, predictive and proactive or risk-based maintenance (RBM) policies were developed. This review explicates different methodologies for RBM and related issues, e.g. uncertainties and variability, conservative assumptions, etc. Uncertainties associated with investigation and prediction of defects have been more frequently reported in the literature so far. Moreover, existing studies primarily focused on reducing the likelihood and cost of failure, whereas consideration of environmental factors in overall risk has been a relatively less addressed issue.     

Liaison of phenolic acids and biological activity of escalating cultivars of Daucus carota

The objective of the present study was to analyze and compare the phenolic compounds and their antioxidant capacities of new lines of Dacus carota. The selected cultivars showed high variation in the contents of total phenolics (30.26–65.39 mg/100 g FW) and total ascorbic acid (41.12–58.36 mg/100 g FW). Analysis on RP-HPLC revealed that hydroxycinnamic acids and its derivatives were major phenolic compounds present in D. carota extracts, whereas 5-caffeolquinic acid was a major hydroxycinnamic acid (ranged from 30.26 to 65.39 mg/100 g FW). DCP cultivar showed high total antioxidant capacity (77.69 mg/100 g), 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging capacity (52.36 mg/100 g), superoxide radical scavenging capacity (53.69 mg/100 g), and hydroxyl radical scavenging capacity (51.91 mg/100 g). A linear relationship was found between total phenolic acid contents and antioxidant capacity. Both phenolic compounds and antioxidant capacities varied significantly (ρ < 0.05) among cultivars. DCP cultivar was found to be a rich source of phenolics and ascorbic acid with high antioxidant activity.     

Sargassum swartzii extracts ameliorate memory functions by neurochemical modulation in a rat model

Food Science and Biotechnology - Recently, considerable attention has been paid to drug exploration from natural sources for treating memory loss, a major manifestation of various neurodegenerative...     

Quality of Processed Cheddar Cheese as a Function of Emulsifying Salt Replaced by κ-Carrageenan

Hydrocolloids act as stabilizer and thickening agents, thus able to replace emulsifying salts. The present study was planned to use к-carrageenan in the production of processed cheddar cheese and to explore its effect on physico-chemical and textural properties of processed cheddar cheeses. Different concentration of ?-carrageenan were used with gradual decrease in salt contents along with natural cheese, fat, and water to prepare processed cheddar cheese. The prepared samples were analyzed for physico-chemical and sensory attributes at storage interval of 45 days during and after 90 days. With the increase in hydrocolloid concentration, stiffer product was obtained and meltability of the samples decreased than control. Processed cheddar cheese samples having 0.15% к-carrageenan with 2% emulsifying salt (1.34% sodium citrate and 0.66% disodium phosphates) were found more acceptable in terms of physico-chemical and sensory attributes, but all sensory attributes got fewer score with the passage of storage time.     

Bed collapse dynamics of fluidized beds of nano-powder

Bed collapse experiments have been carried out in fluidized beds of agglomerated nano-powders possessing high void fractions. Transient responses for the local pressure-drop as well as the gas velocity during the collapse were recorded. From the local pressure transient data, occurrences of key events of the collapse dynamics were identified. The first event is the zero pressure-drop condition soon after the flow interruption while the second is the global minimum on the pressure-drop profile that marks the end of the first stage of the bed collapse characterized by fast bed transients. The second stage is a relatively slow process, which ends with the onset of the zero pressure-drop condition again (third event) that reflects particles becoming stationary, thus signaling the completion of the collapse dynamics. The time of the first stage of the collapse is found to vary linearly with the initial fluidization velocity at which the collapse experiment was initiated whereas the total collapse time shows a rather weak dependence on the fluidization velocity. On the other hand, the velocity transients during the collapse follow first-order time lag that can be accurately modeled using a single time constant irrespective of the initial fluidization velocity.     

Characterisation of normal corn starch using asymmetrical flow field‐flow fractionation

The apparent average molar masses (M_w,app), apparent average radii of gyration (R_g,app), diffusion co‐efficients (D_T), and hydrodynamic radii (R_h) of normal corn (maize) starch and fractions were determined using asymmetrical flow field‐flow fractionation coupled with multi‐angle light scattering and refractive index detectors (AF4/MALS/RI). AM‐type (Fraction A) and AP‐type (Fraction B) were chemically separated from normal corn starch. Normal corn starch and Fractions (A–B) were dissolved in 1 M KSCN using a high pressure microwave vessel. The effect of varying cross flow rates at a fixed channel flow rate upon the M_w,app and R_g,app distributions of normal corn starch and Fractions (A–B) were investigated. The average M_w,app of normal corn starch, Fractions (A) and Fraction (B) were 41 × 10⁶, 1.4 × 10⁶ and 39 × 10⁶ g/mol, respectively, with R_g,app values of 129, 60 and 129 nm, respectively.