Extraction of ferulic acid from sugar beet pulp by alkaline hydrolysis and organic solvent methods

Extraction of ferulic acid from sugar beet pulp was carried out using three extraction solvents, sodium hydroxide (0.5, 1, 2 M), methanol and their mixture (alkaline methanolic solvent). The Ferulic acid extracted by each solvent was identified and quantified by HPLC method and the effects of solvent type, concentration and reaction time on ferulic acid solubilisation were assessed. There were differences in the contents of products extracted in the experiment conditions. The minimum amount of ferulic acid was obtained from methanolic extract while the highest concentrations (957.4 mg/L ferulic acid) were obtained employing the highest NaOH concentration (2 M), and reaction time (12 h), so phenolic compounds are better released with alkaline hydrolysis than in methanol conditions. Finally a simple procedure for the purification of ferulic acid from the alkaline extracts is presented and evaluated by FT-IR spectrum.     

The effects of ginger intake on weight loss and metabolic profiles among overweight and obese subjects: A systematic review and meta-analysis of randomized controlled trials

This systematic review and meta-analysis of randomized controlled trials (RCTs) was performed to summarize the effect of ginger intake on weight loss, glycemic control and lipid profiles among overweight and obese subjects. We searched the following databases through November 2017: MEDLINE, EMBASE, Web of Science, and Cochrane Central Register of Controlled Trials. The relevant data were extracted and assessed for quality of the studies according to the Cochrane risk of bias tool. Data were pooled using the inverse variance method and expressed as Standardized Mean Difference (SMD) with 95% Confidence Intervals (95% CI). Heterogeneity between studies was assessed by the Cochran Q statistic and I-squared tests (I²). Overall, 14 studies were included in the meta-analyses. Fourteen RCTs with 473 subjects were included in our meta-analysis. The results indicated that the supplementation with ginger significantly decreased body weight (BW) (SMD ?0.66; 95% CI, ?1.31, ?0.01; P = 0.04), waist-to-hip ratio (WHR) (SMD ?0.49; 95% CI, ?0.82, ?0.17; P = 0.003), hip ratio (HR) (SMD ?0.42; 95% CI, ?0.77, ?0.08; P = 0.01), fasting glucose (SMD ?0.68; 95% CI, ?1.23, ?0.05; P = 0.03) and insulin resistance index (HOMA-IR) (SMD ?1.67; 95% CI, ?2.86, ?0.48; P = 0.006), and significantly increased HDL-cholesterol levels (SMD 0.40; 95% CI, 0.10, 0.70; P = 0.009). We found no detrimental effect of ginger on body mass index (BMI) (SMD ?0.65; 95% CI, ?1.36, 0.06; P = 0.074), insulin (SMD ?0.54; 95% CI, ?1.43, 0.35; P = 0.23), triglycerides (SMD ?0.27; 95% CI, ?0.71, 0.18; P = 0.24), total- (SMD ?0.20; 95% CI, ?0.58, 0.18; P = 0.30) and LDL-cholesterol (SMD ?0.13; 95% CI, ?0.51, 0.24; P = 0.48). Overall, the current meta-analysis demonstrated that ginger intake reduced BW, WHR, HR, fasting glucose and HOMA-IR, and increased HDL-cholesterol, but did not affect insulin, BMI, triglycerides, total- and LDL-cholesterol levels.     

Non-invasive pre-lens tear film assessment with high-speed videokeratoscopy

Purpose

To evaluate the effect of two types of daily contact lenses (delefilcon A and omafilcon A) on the tear film and establish whether it is dependent on pre-corneal tear film characteristics using a new method to analyse high-speed videokeratoscopy recordings, as well as to determine the sensitivity of the method in differentiating between contact lens materials on eye.

Comprehensive review of water management and wastewater treatment in food processing industries in the framework of water-food-environment nexus

Food processing is among the greatest water-consuming industries with a significant role in the implementation of sustainable development goals. Water-consuming industries such as food processing have become a threat to limited freshwater resources, and numerous attempts are being carried out in order to develop and apply novel approaches for water management in these industries. Studies have shown the positive impact of the new methods of process integration (e.g., water pinch, mathematical optimization, etc.) in maximizing water reuse and recycle. Applying these methods in food processing industries not only significantly supported water consumption minimization but also contributed to environmental protection by reducing wastewater generation. The methods can also increase the productivity of these industries and direct them to sustainable production. This interconnection led to a new subcategory in nexus studies known as water-food-environment nexus. The nexus assures sustainable food production with minimum freshwater consumption and minimizes the environmental destructions caused by untreated wastewater discharge. The aim of this study was to provide a thorough review of water-food-environment nexus application in food processing industries and explore the nexus from different aspects. The current study explored the process of food industries in different sectors regarding water consumption and wastewater generation, both qualitatively and quantitatively. The most recent wastewater treatment methods carried out in different food processing sectors were also reviewed. This review provided a comprehensive literature for choosing the optimum scenario of water and wastewater management in food processing industries.     

Improving the functionality of biodegradable food packaging materials via porous nanomaterials

Non-biodegradability and disposal problems are the major challenges associated with synthetic plastic packaging. This review article discusses a new generation of biodegradable active and smart packaging based on porous nanomaterials (PNMs), which maintains the quality and freshness of food products while meeting biodegradability requirements. PNMs have recently gained significant attention in the field of food packaging due to their large surface area, peculiar structures, functional flexibility, and thermal stability. We present for the first time the recently published literature on the incorporation of various PNMs into renewable materials to develop advanced, environmentally friendly, and high-quality packaging technology. Various emerging packaging technologies are discussed in this review, along with their advantages and disadvantages. Moreover, it provides general information about PNMs, their characterization, and fabrication methods. It also briefly describes the effects of different PNMs on the functionality of biopolymeric films. Furthermore, we examined how smart packaging loaded with PNMs can improve food shelf life and reduce food waste. The results indicate that PNMs play a critical role in improving the antimicrobial, thermal, physicochemical, and mechanical properties of natural packaging materials. These tailor-made materials can simultaneously extend the shelf life of food while reducing plastic usage and food waste.     

The effect of hydrolysed tragacanth gum and inulin on the probiotic viability and quality characteristics of low‐fat yoghurt

This study investigates the effect of supplementation of tragacanth gum (GT, 0.05% w/v), low molecular weight gum tragacanth (LMWGT, 0.5% w/v) and inulin (0.5% w/v) on the viability of Bifidobacterium bifidum and the quality parameters of low‐fat yoghurt during a three‐week storage period. The count of probiotics was found to be 7.8 log cfu/g in inulin, and LMWGT enriched yoghurts at the end of the storage period. The minimum water holding capacity and the maximum syneresis values were also obtained in the low‐fat yoghurt enriched with GT throughout the storage time. The samples containing inulin and LMWGT revealed sensory attributes that were judged superior compared to those in GT.     

Optimising the ice cream formulation using basil seed gum (Ocimum basilicum L.) as a novel stabiliser to deliver improved processing quality

Mixture design was used to determine the optimum ratio as well as concentration of basil seed gum (BSG), guar gum (GG) and carboxymethyl cellulose (CMC) in the formulation of ice cream stabilisers. Predicted equations and contour plots of physicochemical responses were also generated. Generally, increasing the ratio of BSG in gums mixture increased the apparent viscosity of ice cream mixes and decreased the melting rate. Increasing the proportion of GG at concentration of 0.35% enhanced overrun of samples. High ratios of BSG at concentration of 0.35% and CMC at concentration of 0.15% increased the fat destabilisation in ice creams. Combination of 84.31% BSG and 15.69% CMC at concentration of 0.35% proposed as optimum formulation which verified in practice. Introducing BSG as a novel source of stabiliser could be promising as alternative and improve the quality and diversity of ice cream and related products.