Development of Unconventional Fabric from Banana (Musa Acuminata) Fibre for Industrial Uses

ABSTRACT

Banana fiber is a lingo-cellulosic under-exploited bast fiber, which obtained from the pseudo-stem of banana plant (Musa acuminata). In this study, an attempt has been made to explore the possibility of production of needle-punched nonwoven from fibrous material of biowaste for value addition and diversified uses. Mechanical processing for preparation of all banana, banana-jute (1:1), and banana-polypropylene (1:1) blended needle punched nonwoven has been optimized and processing parameters have been suggested. Softening treatment of banana fibre has been done successfully for better processing. Boiling in water with 1% nonionic detergent has been suggested as pre-processing for softening. Tenacity, elongation-at-break, initial modulus, breaking energy, stress relaxation, creep, compressibility, recovery-from-compression, bending load, electrical insulation, thermal insulation, sound insulation, air permeability, and frictional force have been evaluated and analyzed for all the above-mentioned samples. Based on those properties the probable use has been suggested as insulation (thermal and sound) and filter material.     

Monitoring of black tea fermentation process using electronic nose

Black tea fermentation is essentially an oxidation process. After the plucked tea leaves are treated by series of processes called withering (removal of moisture by air flow), pre-conditioning and CTC (essentially maceration and cutting of leaves), the leaves are subjected to the process of fermentation by exposing them to air by laying the cut tea leaves on floor, trough or moving conveyor under controlled temperature, humidity and air-flow conditions. During this process, the leaves change colour from green to coppery brown and the grassy smell gets transformed to floral smell. It is critical that the leaves be allowed to ferment only up to the desired limit and both under and over fermentation result in deteriorated quality of black tea. Out of the two detectable parameters (colour and smell), smell is very important since a strong, very specific fragrance emanates from the leaves once leaves are optimally fermented. A new electronic nose-based approach for monitoring of tea aroma during fermentation is proposed. Two methods namely the 2-Norm method (2NM) and the Mahalanobis distance method (MDM) were tested and the results were correlated with the results of colorimetric tests and human expert evaluation.     

Cytoprotective effects of anthocyanins and other phenolic fractions of Boysenberry and blackcurrant on dopamine and amyloid β‐induced oxidative stress in transfected COS‐7 cells

There is growing interest both from consumers and researchers in the role that berries play in human health. In the experiments reported here, we assessed the ability of anthocyanins and phenolic fractions of Boysenberry and blackcurrant to ameliorate the deleterious effect of the amyloid β_25–35 (100 µmol L^?1, 24 h) and dopamine (1 mmol L^?1, 4 h) on calcium buffering (recovery) of M1 muscarinic receptor‐transfected COS‐7 cells. Cell viability was also studied. Our results demonstrate that extracts of Boysenberry and blackcurrant showed significant protective effect and restored the calcium buffering ability of cells that had been subjected to oxidative stress induced by dopamine and the amyloid β_25–35. Blackcurrant polyphenolics showed slightly higher protective effect against dopamine, whereas Boysenberry polyphenolics had a higher effect against the amyloid β_25–35. In viability studies, all extracts showed significant protective effects against dopamine and amyloid β_25–35‐induced cytotoxicity. Our results provide further evidence for the protective effects of berries against the neurotoxic effect of dopamine and amyloid β_25–35 in brain cells. Copyright © 2007 Society of Chemical Industry     

米糠油加工最新进展

米糠油中富含不皂化物,如维生素E、γ-谷维素、植物甾醇、植物多酚以及角鲨烯等微量成分。但因米糠油中游离脂肪酸（FFA）和丙酮不溶物含量高,导致其加工困难。近年来,为了获得高质量、低炼耗的米糠油,人们对其加工产生了浓厚的兴趣。综述了米糠油加工工艺,包括膜加工技术。     

Fatty acids from Macoma sp. of bivalve mollusc

Fatty acids of the total lipids of flesh and hepatopancreas of Macoma sp. have been determined. The level of 20:5w3 (ca 17%), a biologically important fatty acid, was found to be considerably high. Other major component fatty acids were 16:0, 16:1, 18:1 and 22:4w6. High levels of 22:5w6 (8%), 22:5w3 (8%) and 22:6w3 (ca 15%) were found in flesh lipid. Nonsaponifiables were also high (28–30%). Alkyl ether acyl glycerols were found in flesh (1.3%) and hepatopancreas (3.8%).