Sharing Malaysian experience with the development of biotechnology-derived food crops

Biotechnology-derived food crops are currently being developed in Malaysia mainly for disease resistance and improved post harvest quality. The modern biotechnology approach is adopted because of its potential to overcome constraints faced by conventional breeding techniques. Research on the development of biotechnology-derived papaya, pineapple, chili, passion fruit, and citrus is currently under way. Biotechnology-derived papaya developed for resistance to papaya ringspot virus (PRSV) and improved postharvest qualities is at the field evaluation stage. Pineapple developed for resistance to fruit black heart disorder is also being evaluated for proof-of-concept. Other biotechnology-derived food crops are at early stages of gene cloning and transformation. Activities and products involving biotechnology-derived crops will be fully regulated in the near future under the Malaysian Biosafety Law. At present they are governed only by guidelines formulated by the Genetic Modification Advisory Committee (GMAC), Malaysia. Commercialization of biotechnology-derived crops involves steps that require GMAC approval for all field evaluations and food-safety assessments before the products are placed on the market. Public acceptance of the biotechnology product is another important factor for successful commercialization. Understanding of biotechnology is generally low among Malaysians, which may lead to low acceptance of biotechnology-derived products. Initiatives are being taken by local organizations to improve public awareness and acceptance of biotechnology. Future research on plant biotechnology will focus on the development of nutritionally enhanced biotechnology-derived food crops that can provide more benefits to consumers.     

The effect of magnetic and optic field in water electrolysis

Hydrogen production via water electrolysis was studied under the effect of magnetic and optical field. A diode solid state laser at blue, green and red were utilized as optical field source. Magnetic bar was employed as external magnetic field. The green laser has shown a greatest effect in hydrogen production due to its non-absorbance properties in the water. Thus its intensity of electrical field is high enough to dissociation of hydronium and hydroxide ions during orientation toward polarization of water. The potential to break the autoprotolysis and generate the auto-ionization is the mechanism of optical field to reveal the hydrogen production in water electrolysis. The magnetic field effect is more dominant to enhance the hydrogen production. The diamagnetic property of water has repelled the present of magnetic in water. Consequently the water splitting occurs due to the repulsive force induced by the external magnetic field. The magnetic distributed more homogenous in the water to involve more density of water molecule. As a result hydrogen production due to magnetic field is higher in comparison to optical field. However the combination both fields have generated superior effect whereby the hydrogen yields nine times higher in comparison to conventional water electrolysis.     

Coating of stainless steel and titanium bipolar plates for anticorrosion in PEMFC: A review

Anticorrosion coating for stainless steel (SS) and titanium bipolar plates were evaluated to improve the corrosion resistance and electrical conductivity in PEMFC. The PEMFC offers clean and environmentally friendly usage in electrical power systems. The bipolar plates contribute 60%–80% of the total components of PEMFC stack with electrical conductivity >100 S cm^?1. Therefore, high conductivity and corrosion resistance are observed for long-term operations in PEMFC. Recent works has developed the cost-effective and feasible alternative materials to replace graphite bipolar plates. Metallic materials, such as SS and titanium, possess good electrical conductivity but poor corrosion resistance. Coating of SS and titanium bipolar plates can improve the corrosion resistance of metallic bipolar plates. Excellent performance of bipolar plates was recorded by using NbC coating for stainless steel materials. The ICR value using plasma surface alloying method was 8.47 mΩ cm² with a low current density (I_corr) between 0.051 and 0.058 μA cm^?2. The criteria for both current densities (<1 μA cm^?2) and electrical conductivity (<10 mΩ cm²) met the DOE's 2020 technical targets. In addition, conventional air brush method can be used for fabricating multilayer coatings onto substrates because it is self-cleaning, low cost and offers high volume and large area production. Vapor deposition method, a highly advanced coating technology using PVD, suitable for coating bipolar plates because it is environmentally friendly and can be used in high temperatures, producing materials with good impact strength and excellent abrasion resistance. PEMFC cost is still too high for large scale commercialization, which is the cost of raw material and processing to allow fabrication of thinner plates contributes substantially to the total PEMFC cost. Some future works on fuel cell anticorrosion research with reasonable coating method is suggested to reduce the cost in order to facilitate the move toward commercialization especially for SS and titanium bipolar plates.     

Barley for Brewing: Characteristic Changes during Malting,Brewing and Applications of its By‐Products

ABSTRACT: Barley is the basic raw material for brewing. Its chemical composition, brewing, and technological indices are highly determinative for the beer quality and the economical efficiency of the brewing process. Barley is rich in protein, carbohydrates, dietary fibers, minerals, and vitamins. The presence of nonstarch polysaccharides as mixed linkage (1‐3),(1‐4)‐β‐d ‐glucans and arabinoxylans together with the enzymes are responsible for barley modification. Malting is a complex process that involves many enzymes; important ones are α‐amylase, β‐amylase, α‐glucosidase, and limit dextrinase. During the process of malting and brewing, the by‐products left after separation of the wort are rich in protein, fibers, arabinoxylans, and β‐glucan. This review summarizes and integrates barley grain with respect to nutritional, functional, and compositional changes that take place during malting and brewing. It also explores in‐depth the several by‐products obtained after brewing and their potential for various food applications. Barley brewing by‐products offer an opportunity for cereal‐based baked and extruded products with acceptable sensory and nutritional characteristics.     

Study of the microbial diversity and antimicrobial properties of Irish edible brown seaweeds

Brown Irish edible seaweeds, Himanthalia elongata, Laminaria sachharina and Laminaria digitata, were evaluated for the microbiota in raw and heat processed form. Raw seaweeds showed complete absence of aerobic mesophiles, halophiles, yeasts and molds. However, heating at 85 °C for 15 min resulted in spore germination. Bacterial counts as high as 10⁷ were observed for aerobic mesophiles and halophiles. Heating above 95 °C for 15 min resulted in complete inactivation of surface microflora. Bacteria belonging to Bacillaceae, Paenibacillaceae, Moraxellaceae and Enterobacteriaceae family were identified by 16S rRNA sequencing. In vitro antimicrobial activity of the methanolic extracts of the seaweed on food pathogenic and food spoilage bacteria were also evaluated. The seaweeds in their raw state had almost 100% inhibition against Listeria monocytogenes; 98% and 93% inhibition was achieved against Pseudomonas aeruginosa by H. elongata and L. saccharina extracts, respectively. Heating the seaweeds resulted in the reduction of antimicrobial activity as compared to raw. The effect was more pronounced against Gram negative bacteria.     

Effects of radiation process on total protein and amino acids composition of raw and processed pearl millet flour during storage

The present work describes radiation‐induced effects during storage on total protein and amino acids composition of raw and processed flour of two pearl millet cultivars (Ashana and Dembi). The protein content of the whole raw flour was 14.46% and 13.38% for Ashana and Dembi cultivars, respectively. Dehulling of the grains reduced the protein content to 13.38% and 12.67% for the cultivars, respectively. Storage of the radiated whole and dehulled flour for 60 days slightly reduced the protein content even after cooking. The effect of radiation process in combination with the treatments applied to the grains and/or flour on amino acids contents was found to be varying between the cultivars. Most of the amino acids were stable against all treatments except leucine, glutamic acid and phenylalanine. Regardless of the storage period and processing method, amino acid contents of Ashana cultivar were increased after radiation process compared to that of Dembi cultivar.     

Physical,Chemical and Sensory Properties of Baked Products from Blends of Wheat and African Yam Bean (Sphenostylis stenocarpa) Water-Extractable Proteins

Blends of wheat flour (WF) and African yam bean water-extractable proteins (AYBWEP) were processed into bread and cookies in the following ratios: 100: 0; 95: 5; 90: 10; 85: 15; 80: 20. The proximate composition, physical, chemical properties and sensory properties of bread and cookies samples from the blends were determined. Breads and cookies produced from the resultant blends were significantly higher (p < 0.05) in protein (16.39% – 18.36%) than the control (11.80% – 12.58%). Carbohydrate content decreased from 60.74% with addition of AYBWEP to 52.81% following 20% substitution. The pH of bread samples prepared from whole wheat flour and blends of wheat flour and AYBWEP were significantly different (p < 0.05) while bulk density and specific volume were not significantly different (p > 0.05). The pH of bread samples and cookies decreased with increase in the proportion of the AYBWEP blend from 5% to 20%. The highest specific volume (3.70 ml/g) was observed in bread samples prepared from the control 100: 0 blends while the 80:20 blends had the lowest specific volume (3.10 ml/g). There was no significant difference (p > 0.05) in the bulk density and thickness of the cookies. The cookies prepared using 80: 20 blends had the higher diameter (22.53 cm) and spread factor (54.03 cm) compared to the control. Generally, acceptability of the bread and cookies decreased with higher ratios of AYBWEP inclusion. The sensory acceptability scores showed the best AYBWEP substitution level for making bread and cookies was 5% and 10% of the AYBWEP respectively. The results are discussed in the context of the growing importance of promoting the processing and utilization of lesser known local crops in baked products.enrichment.     

Assessment of quality of fruits using impedance spectroscopy

This study deals with the development of a nondestructive impedance spectroscopic technique that may assess the conditions of the fruits to pluck them with the help of robotic arms. Preliminary investigations are made with the help of two‐terminal probe and an accurate LCR meter. The bulk impedance of mango has been measured to characterise raw and ripe fruits. Effective resistance and effective capacitance vs. frequency characteristics have been determined. The bulk effective resistances, of the ripe fruits, are found to be more than those of the raw fruits, in the frequency range of 1–6 kHz. In the same frequency range, effective capacitances of the raw fruits are found more than those of the ripe fruits. In the light of the data obtained, it can be said that the effective resistance may be used to differentiate between raw and ripe fruits in the frequency range of 1–6 kHz.     

A new algorithm of modified binary particle swarm optimization based on the Gustafson-Kessel for credit risk assessment

Neural Computing and Applications - To increase the quality of loans provision and reduce the risk involved in this process, several credit scoring models have been developed and utilized to...     

Fast and Ultraclean Approach for Measuring the Transport Properties of Carbon Nanotubes

In this work, a fast approach for the fabrication of hundreds of ultraclean field‐effect transistors (FETs) is introduced, using single‐walled carbon nanotubes (SWCNTs). The synthesis of the nanomaterial is performed by floating‐catalyst chemical vapor deposition, which is employed to fabricate high‐performance thin‐film transistors. Combined with palladium metal bottom contacts, the transport properties of individual SWCNTs are directly unveiled. The resulting SWCNT‐based FETs exhibit a mean field‐effect mobility, which is 3.3 times higher than that of high‐quality solution‐processed CNTs. This demonstrates that the hereby used SWCNTs are superior to comparable materials in terms of their transport properties. In particular, the on–off current ratios reach over 30 million. Thus, this method enables a fast, detailed, and reliable characterization of intrinsic properties of nanomaterials. The obtained ultraclean SWCNT‐based FETs shed light on further study of contamination‐free SWCNTs on various metal contacts and substrates.