Photo-sensing properties of Cd-doped In2S3 thin films fabricated via low-cost nebulizer spray pyrolysis technique

In this study, we report the fabrication of cadmium-doped indium sulfide thin films (In₂S₃:Cd) using a low-cost nebulizer-aided spray pyrolysis process at 350 °C on glass substrates for photo-sensing applications. The impact of 0, 2, 4, and 8 wt% cadmium concentrations on the structure, morphology, optical properties, and photo-sensing capabilities of In₂S₃ thin films were examined systematically. From X-ray diffraction (XRD) analysis, the major peak is located in the (103) plane for all Cd-doped In₂S₃ thin film samples, and the maximum crystallite size for the 4 wt% sample is 59 nm. The field emission scanning electron microscope (FESEM) image revealed a homogenous large-grained surface of Cd-doped In₂S₃ film that completely covered the substrate. UV–Vis absorption analysis demonstrated good absorption for all thin film samples in the visible and ultraviolet regions of the electromagnetic spectrum, particularly, the 4% Cd-doped concentration showed excellent absorption as is observed from Tauc relation. The highest PL intensity at 680 nm was observed for the sample coated with 4 wt% of Cd. Under UV light, the I–V behavior depicts a light current of 1.06?×?10^–6 A for a 5 V bias voltage. The In₂S₃: Cd (4%) sample had the highest responsivity of 2.12?×?10^?1A/W and a detectivity of 1.84?×?10¹¹ Jones, with a high EQE of 50%. The study manifests that the developed Cd (4%)-doped In₂S₃ thin film sample might be better suited for the application of photodetectors.

     

Antimicrobial and antioxidant activities of different propolis samples from north‐western Algeria

The aim of this study was the investigation of antimicrobial and antioxidant activities of different ethanolic extracts of propolis (EEP) collected from north‐western Algeria. Total polyphenols and flavonoids contents of extracts were measured. The UV absorption spectrum showed and confirmed their polyphenols constituents. All EEPs exerted antibacterial activity against Gram‐positive bacteria, but no effect on Gram‐negative bacteria. The minimum inhibitory concentration (MIC) of EEPs ranged from 0.01% to 2.6% v/v. The antioxidant activity was measured using ferric‐reducing power (FRAP), 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH) free radical‐scavenging and ESR methods. Propolis TIA‐2 and MOH‐MAS samples showed the highest antioxidative capacity, after 35 min, while TIA‐1, NED‐TL and SFS‐SBA samples showed the highest antioxidative potential of measured EEPs, after 3 min. TIA‐2 sample showed the highest antibacterial, antioxidant activity and highest DPPH free radical‐scavenging activity as well as the highest polyphenols and flavonoids content, compared with other propolis samples.     

Inhibition of enterotoxicogenic strains Bacillus cereus GT1 and Staphylococcus aureus S1 isolated from double white cream cheese

In this study three different food preservatives (sodium nitrate, sodium benzoate and sodium sorbate) were used to evaluate their effect on two enterotoxicogenic strains (Bacillus cereus GT1 and Staphylococcus aureus S1). A significant decrease in the viability and production of virulence factors was observed. Yet, obvious tolerance to increasing concentrations (from 1 to 6?g/l) of the three preservatives was recorded reflecting possible resistance mechanisms within the tested strains. The two strains were subjected to increasing doses of gamma radiation (1, 2, 3, 4, 5, 6, 7, 8, 9 and 10?kGy). Obvious correlation was observed between the initial counts of bacterial spores contaminating the products and the required dose for their complete elimination. Whereas the eliminating dose of B. cereus GT1 strain was 10?kGy only 4?kGy was sufficient to suppress the growth and virulence of S. aureus S1, reflecting its sensitivity to low doses of gamma irradiation. Also, inhibition of the two strains by probiotic strain Bacillus pumilus G4 was studied both in situ (in cheese) and in vitro (in culture media). The viable cell population of B. cereus GT1 increased from 10⁶ to 2.9?×?10⁸?CFU/g within 60?h in controls but decreased from 2.1?×?10⁶ to 2.3?×?10³?CFU/g after treatment with the probiotic strain. No viable count was observed after 60?h of incubation. Whereas, the viable cell population of S. aureus S1 increased from 10⁶ to 2.5?×?10⁸?CFU/g within 60?h in controls but decreased from 1.5?×?10⁶ to 4.3?×?10²?CFU/g after treatment with the probiotic strain. No viable count was observed after 54?h of incubation.     

Rosemary (<Emphasis Type="Italic">Rosmarinus officinalis</Emphasis>) oil: composition and functionality of the cold-pressed extract

The aim of this work was to investigate cold-pressed rosemary oil (RO) for its lipid classes, subclasses, fatty acid composition, tocochromanols and total phenolics amount. Antiradical activity against 1,1-diphenyl-2-picrylhydrazyl (DPPH^?) and galvinoxyl radicals, antioxidant activity, as measured by the Rancimat test, as well as antimicrobial activity against food-borne bacteria, and dermatophytic fungi of RO were evaluated. In RO, the amount of neutral lipids was highest (ca. 86%), followed by phospholipids (0.92%) and glycolipids (0.88%). The percentages of monounsaturated, polyunsaturated, and saturated fatty acids were 41.7, 42.3, and 15.8%, respectively. Linoleic acid (41.7%) and oleic acid (41.2%) were the major fatty acids while linolenic acid accounted for 1.3% of total fatty acids. The following tocochromanols were detected: α-, β-, γ- and δ-tocopherols, which accounted for 291, 22, 1145, and 41 mg/100 g oil, respectively, as well as α-, β-, γ- and δ-tocotrienols, which accounted for 18, 12, 29, and 158 mg/100 g oil, respectively. RO also contained high levels of phenolic compounds (7.2 mg GAE/g). After 60 min of reaction with free radicals, 67% of DPPH^? and 55% of galvinoxyl radicals were quenched by RO. Rancimat test showed that blending RO with sunflower oil increased the induction period (IP) for blends. The IP of the RO: sunflower oil blend (1:9, v/v) was 390 min, and RO: sunflower oil blend (2:8, v/v) was longer (540 min). RO exhibited high antimicrobial potential against food-borne pathogenic bacteria (E. coli, S. enteritidis, and L. monocytogenes) and high antifungal potential against dermatophyte fungi (T. mentagrophytes, and T. rubrum). RO had unique high level of γ-tocopherol, which is a scavenger of reactive nitrogen species making it a promising material in the food, cosmetic and pharmaceutical applications.     

Parameters Influencing Power Generation in Eco-friendly Microbial Fuel Cells

Pulp and papermaking industries generate high volumes of carbohydrate-rich effluents. Microbial fuel cell (MFC) technology is based on organic materials’ consumption?and efficient power production. Using a classical two-chamber lab-scale MFC design with an external resistance of 2000 W, we investigated the effects of anode chamber biofilm adaptation (ACBA) and cathode chamber redox solutions (CCRS) on the operation efficiency of MFC when treating wastewater. In ACBA studies, biofilm growth activation showed an increase in the power density to 20.48, 35.18, and 36.98 mW/m² when the acetate feeding concentrations were 3, 6, and 12 g/L, respectively. Improvement by biofilm adhesion on granular activated carbon (GAC) was examined by scanning electron microscopy (SEM). The obtained power density increased to 25.47, 33.42, and 40.39 mW/m² when the GAC particles concentrations were 0, 50, and 100 g/L, respectively. The generated power densities were 51.26 and 40.39 mW/m² as well as the obtained voltages were 0.41 and 0.72 V when the electrode area increased from 16 to 64 cm²², current density of 0.094 A/m², and voltage of 1.20 V with a successful organic removal efficiency of 86.0% after 264 h of operation.     

Investigations on tyrosinase activity in melanin-free ink from Sepia officinalis: potential for food proteins cross-linking

Protein modification via enzymatic cross-linking is an attractive way for altering food structure so as to create products with increased quality and nutritional value. In this study, enzymatic cross-linking of β-casein was performed by tyrosinase activity, from melanin-free ink from Sepia officinalis, which was monitored by sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS–PAGE) techniques. The melanin-free ink contains a strong tyrosinase activity with pH 7 and 58?°C as optima of pH and temperature, respectively. Such activity is stimulated by ferrous ions and strongly inhibited by Mn²⁺, EDTA, H₂O₂, arbutin, and p-coumaric acid. We also show that 2 Mercapto-ethanol (14?mM) quickly and completely inactivated sepia tyrosinase. The melanin-free ink exhibits a major protein on SDS–PAGE with an N-terminal sequence matching perfectly with an internal sequence of the sepia peroxidase. The zymogram confirmed the inactive state of this truncated protein and the presence of an active tyrosinase enzyme. Interestingly, this activity was able to cross-link the β-casein protein. The tyrosinase implication in reticulation was demonstrated by the addition of its inhibitors, with 2-mercaptoethanol being the most effective, followed by arbutin, p-coumaric acid, and hydrogen peroxide.     

Potential of peanut skin phenolic extract as antioxidative and antibacterial agent in cooked and raw ground beef

This study investigated the potential of peanut skin extract (PSE) as inhibitor of lipid oxidation in cooked and raw ground beef (GB) and as antimicrobial agent in raw GB. Results show that addition of PSE to raw GB before cooking significantly inhibited the formation of peroxides and TBARS in cooked GB during the refrigerated storage. PSE at concentration ≥0.06% was as effective as BHA/BHT at 0.02% in inhibiting lipid oxidation. PSE also inhibited the oxidation of meat pigments thereby preserving the fresh redness of treated meat when used at 0.02–0.10%. Microplate assay showed complete inhibition of test bacteria (Bacillus subtilis, Salmonella typhimurium, Staphylococcus aureus, Streptococcus faecalis and Escherichia coli) in the presence of PSE at 0.4% or higher. However, the antimicrobial effect of PSE in GB was less potent. Hence, PSE can primarily serve the dual purposes of preserving the colour of raw GB and preventing lipid oxidation in cooked products.     

Phytochemicals and antioxidant activity of different parts of bambangan (Mangifera pajang) and tarap (Artocarpus odoratissimus)

Mangifera pajang (family: Anacardiaceae; local name: bambangan) and Artocarpus odoratissimus (familiy: Moraceae; local name: tarap) are popular edible fruits in Sabah, Malaysia. The flesh, kernel and peel from M. pajang; seed and flesh from A. odoratissimus were analysed for total antioxidant activity, total polyphenol, total flavonoid and total anthocyanins contents. M. pajang kernel extract displayed the highest free radical scavenging and ferric reducing activities. Total phenolic content of the samples were in the range of 5.96–103.3 mg gallic acid equivalent/g. M. pajang kernel and M. pajang flesh contained the highest and lowest total flavonoid content with the values of 10.98 and 0.07 mg rutin equivalent/g, respectively. The antioxidant activities of extracts were significantly correlated with the total phenolic and flavonoid content (but not the anthocyanins content). The phytochemicals and antioxidant properties of M. pajang and A. odoratissimus, especially their by-products (kernel/seed), indicate that they may impart health benefits when consumed and should be regarded as a valuable source of antioxidant-rich nutraceuticals.     

Determination of biogenic amines in selected Malaysian food

The biogenic amines tryptamine (TRP), putrescine (PUT), histamine (HIS), tyramine (TYR) and spermidine (SPD) were determined in 62 selected food items commonly consumed in Malaysia. This include the local appetisers “budu” and “cincalok”, canned fish, salt-cured fish, meat products, fruit juice, canned vegetables/fruits and soy bean products. After the aqueous extraction, the samples were derivatised with dansyl chloride before analysing using reversed phase HPLC with UV detection. Mean levels of TRP, PUT, HIS, TYR and SPD in eight budu samples were 82.7, 38.1, 187.7, 174.7 and 5.1 mg kg⁻¹, respectively. The main biogenic amines found in cincalok were PUT, HIS and TYR where the mean values were 330.7, 126.1 and 448.8 mg kg⁻¹, respectively. With the exception of “pekasam” and “belacan”, significantly lower levels of biogenic amines were found in canned fish and salt-cured fish samples. Non detectable or low levels of biogenic amines were found in meat, fruit juice and canned vegetables/fruit samples.