Governance and Climate Vulnerability Index

Water resources in the Middle East are under enormous stress, due to an increase in population growth and the extensive use of water resources, which exceeds the water demand in this regional bloc. Moreover, climatic changes pose another dimension of stress on water resources; these changes have significant environmental, social, and economic effects. In fact, the governance of these countries has the tendency of increasing this stress or decreasing it, depending on its performance and efficiency in applying policies, legislation and managerial plans towards decreasing the poverty and the vulnerability of the countries specially those suffering from poverty. In this paper, the vulnerability of five countries-Israel, Jordan, Lebanon, Palestine and Syria??will be assessed based on the extent of climate changes and the type of climate governance and their effects on water resources. This paper will introduce a new index, which will be called the Governance and Climate Vulnerability Index (GCVI). The index will measure the vulnerability of each country vis-à-vis water-related issues, while taking into account governance and climatic indicators. The vulnerability of these countries will also be ranked, for purposes of comparison. This paper concludes with the recommendation for governments to develop appropriate water resources management and to improve their environmental policies, including raising awareness on multiple levels. These strategies are expected to lead to decreased vulnerability to climatic changes.     

Evaluation of lactose oxidase as enzymatic antifungal control for Penicillium spoilage in yogurt

In this study, we investigated the antifungal activity of lactose oxidase (LO) as a potential biopreservative in dairy products. Our study objectives were to screen antifungal activity of LO against common mold strains, to detect the minimum inhibitory level of LO against the same strains, and to understand how LO affects the pH and lactic acid bacteria (LAB) counts in set yogurt. Five mold strains (Penicillium chrysogenum, Penicillium citrinum, Penicillium commune, Penicillium decumbens, and Penicillium roqueforti) were used throughout study. These strains were previously isolated from dairy manufacturing plants. Throughout the study, yogurts were stored at 21 ± 2°C for 14 d. Antifungal activity of LO was screened using 2 enzyme levels (1.2 and 12 g/L LO) against selected strains on the surface of a miniature laboratory set-yogurt model. For all tested strains, no visible mold growth was detected on the surface of yogurts covered with LO compared with control yogurt without LO. The minimum inhibitory level of LO against each strain was further investigated using 4 enzyme levels (0.12, 0.48, 0.84, and 1.2 g/L LO) on the miniature laboratory set-yogurt model. We detected 0.84 g/L LO as the minimum level inhibiting visible hyphal growth across strains. The minimum inhibitory level of LO varied for each individual strain. To study the effect of LO on the pH of yogurt, miniature laboratory set-yogurt models were covered with different enzyme levels (0.12, 0.48, 0.84, 1.2, and 12 g/L LO). At d 14, a difference was detected comparing pH values of treatments to control with no LO. Commercial low-fat set yogurt was used to study the effect of LO on LAB survival when yogurt surface was covered with 0.84 g/L LO under the same experimental conditions. Control with no LO was included. At d 14, 3 levels of catalase were added (0, 0.01, and 0.1%) to each treatment. To enumerate LAB, homogenized samples were plated on de Man, Rogosa, and Sharpe agar and incubated. Yogurts with 0.84 g/L LO had lower LAB counts compared with control yogurts, and catalase level did not have a significant effect on LAB counts. Our results demonstrated potential antifungal efficacy of LO against common spoilage organisms in dairy products with residual lactose and relatively low pH. Manufacturers should establish efficacy of LO against mold strains of interest and determine the effects of LO on organoleptic properties and LAB survival in set yogurt.     

Effect of edible coatings on fruit maturity and fungal growth on Berhi dates

Berhi date palm fruits were harvested at the khalal stage, coated with different edible materials: pea starch (PS), zein protein (ZP), pea starch + carnauba wax (PS + CW) and zein protein + carnauba wax (ZP + CW) and stored at 3 or 25 °C for 21 days. Different fruit maturity indicators (colour, firmness, total soluble solids, moisture and tannins) and fungal numbers were monitored during storage. PS and ZP coatings at 3 °C were the most effective in retarding fruit maturation by extending the khalal stage from 7 to >14 days. They were less effective at 25 °C, where the khalal stage was extended only ≤7 days. PS + CW and ZP + CW coatings prevented sample moisture loss, but they accelerated degradation of simple sugars at 25 °C, and this indicated a shift to anaerobic fruit respiration. The PS + CW and ZP + CW coatings, particularly at 3 °C, were the most effective in preventing fungal growth, whereas the PS coating promoted fungal growth.     

Unsupported electrospun membrane for water desalination using direct contact membrane distillation

In this project, an unsupported electrospun poly(vinylidene fluoride)-co-hexafluoropropylene (PVDF-HFP) membrane was used for water desalination using direct contact membrane distillation (DCMD). The membrane was electrospun using a laboratory-scale machine with multiple nozzles that was developed in-house. Critical process parameters, including the applied voltage and polymer concentration, were optimized to obtain bead-free electrospun membranes with fiber diameters less than 300 nm. To improve the membrane thermal stability and performance, the selected electrospun membrane was heat-pressed at 160°C. The untreated and heat-pressed membranes were tested in a DCMD setup at different feed temperatures (60, 70, and 80°C) and feed flow rates (0.4, 0.6, and 0.8 L/min), while maintaining the permeate temperature and flow rate at 20°C and 0.2 L/min, respectively. The modified electrospun membrane exhibited a very high permeate flux (>37.5 kg/m²/h) and a salt rejection rate of 99.99% at a feed temperature of 70°C. The performance of the heat-pressed unsupported PVDF-HFP electrospun membrane was nearly identical to a commercially available polytetrafluoroethylene (PTFE) supported membrane. These promising results demonstrate that relatively low-cost electrospun membranes can be easily produced and successfully used in DCMD to minimize the capital cost and increase the energy efficiency of the process.     

Optimized Apamin-Mediated Nano-Lipidic Carrier Potentially Enhances the Cytotoxicity of Ellagic Acid against Human Breast Cancer Cells

Ellagic acid has recently attracted increasing attention regarding its role in the prevention and treatment of cancer. Surface functionalized nanocarriers have been recently studied for enhancing cancer cells’ penetration and achieving better tumor-targeted delivery of active ingredients. Therefore, the present work aimed at investigating the potential of APA-functionalized emulsomes (EGA-EML-APA) for enhancing cytototoxic activity of EGA against human breast cancer cells. Phospholipon^® 90 G: cholesterol molar ratio (PC: CH; X₁, mole/mole), Phospholipon^® 90 G: Tristearin weight ratio (PC: TS; X₂, w/w) and apamin molar concentration (APA conc.; X₃, mM) were considered as independent variables, while vesicle size (VS, Y₁, nm) and zeta potential (ZP, Y₂, mV) were studied as responses. The optimized formulation with minimized vs. and maximized absolute ZP was predicted successfully utilizing a numerical technique. EGA-EML-APA exhibited a significant cytotoxic effect with an IC₅₀ value of 5.472 ± 0.21 µg/mL compared to the obtained value from the free drug 9.09 ± 0.34 µg/mL. Cell cycle profile showed that the optimized formulation arrested MCF-7 cells at G2/M and S phases. In addition, it showed a significant apoptotic activity against MCF-7 cells by upregulating the expression of p53, bax and casp3 and downregulating bcl2. Furthermore, NF-κB activity was abolished while the expression of TNfα was increased confirming the significant apoptotic effect of EGA-EML-APA. In conclusion, apamin-functionalized emulsomes have been successfully proposed as a potential anti-breast cancer formulation.     

Characterization of edible coatings consisting of pea starch, whey protein isolate, and Carnauba wax and their effects on oil rancidity and sensory properties of walnuts and pine nuts

Edible coatings made of whey protein isolate (WPI), pea starch (PS), and their combinations with carnauba wax (CW) were prepared and characterized. WPI combined with CW formed stable emulsion while PS with CW formed unstable emulsion and both formulations produced non-homogeneous films. Addition of PS to WPI: CW combination at the ratio of 1:1:1, respectively, resulted in stable emulsion and homogenous films. The emulsion PS: WPI: CW (1:1:2) was stable and formed a continuous film but had less homogenous droplets size distribution when compared to 1:1:1 film. Combined films had a reduced tensile strength and elongation compared to single component films. WPI : CW (1:1) films had higher elastic modulus than the WPI films, but the modulus reduced by the addition of PS. All the coating formulations were effective in preventing oxidative and hydrolytic rancidity of walnuts and pine nuts stored at 25 °C throughout the storage (12 d) but were less effective at 50 °C. Increasing the concentration of CW from 1:1:1 to 1:1:2 in PS: WPI: CW formulation did not contribute in further prevention of oil rancidity at 25 °C. Using of PS: WPI: CW (1:1:1) coating on both nuts significantly (P < 0.05) improved their smoothness and taste but the PS: WPI: CW (1:1:2) coatings imparted unacceptable yellowish color on walnuts. PRACTICAL APPLICATION: Edible coating of walnuts and pine nuts by whey protein isolate, pea starch, and carnauba wax reduced the oxidative and hydrolytic rancidity of the nuts and improved sensory characteristics.     

Antifungal effectiveness of potassium sorbate incorporated in edible coatings against spoilage molds of apples, cucumbers, and tomatoes during refrigerated storage

Abstract: Predominant spoilage molds of fresh apples, cucumbers, and tomatoes stored at 4 °C were isolated and examined for resistance to potassium sorbate (PS) incorporated in polysaccharide edible coatings. The isolated molds were Penicillium expansum, Cladosporium herbarum, and Aspergillus niger from apples. P. oxalicum and C. cucumerinum were isolated from cucumbers and P. expansium and C. fulvum from tomatoes. Guar gum edible coating incorporated with PS was the most effective mold inhibitor, significantly (P < 0.05) reducing the isolated spoilage molds for 20, 15, and 20 d of storage at 4 °C on apples, cucumbers, and tomatoes, respectively. PS incorporated into pea starch edible coating was less effective and selectively inhibited the isolated mold species, causing significant (P < 0.05) reduction in mold on apples, cucumbers, and tomatoes counts for 20, 10 to 15, and 15 to 20 d of storage at 4 °C, respectively. The isolated mold species exhibited different resistances to PS incorporated in the edible coatings. The greatest inhibition (2.9 log CFU/g) was obtained with C. herbarum on apples and the smallest (1.1 log CFU/g) was with P. oxalicum on cucumbers and the other isolated mold species exhibited intermediate resistance. The coatings tested, in general, inhibited molds more effectively on apples than on tomatoes and cucumbers. Addition of PS to pea starch and guar gum, edible coatings improved the antifungal activity of PS against isolated spoilage molds on apples, cucumbers, and tomatoes. PS inhibition was most effective against C. herbarum on apples and least effective against P. oxalicum on cucumbers.     

Stability of Cardamom (Elettaria Cardamomum) Essential Oil in Microcapsules Made of Whey Protein Isolate,Guar Gum,and Carrageenan

The effects of microencapsulating cardamom essential oil (CEO) in whey protein isolate (WPI) alone and combined with guar gum (GG) and carrageen (CG) on microencapsulation efficiency, oil chemical stability, and microcapsule structure were investigated. Freeze‐dried microcapsules were prepared from emulsions containing (w/w): 15% and 30% WPI; 0.1% GG, and 0.2% CG as wall materials with CEO (at 10% of polymer concentration) as core material, and physical properties and chemical stability were compared. Bulk density of microcapsules was highest in WPI without GG or CG and in 30% WPI + GG microcapsules, and was more affected by moisture content (r = ?0.6) than by mean particle diameter (d₄₃; r = ?0.2) and span (r = 0.1). Microcapsules containing only WPI had the highest entrapped oil (7.5%) and microencapsulation efficiency (98.5%). The concentrations of 1,8‐cineole and d‐limonene were used as indicators for microcapsule chemical stability since they were the main components of CEO. Microcapsules retained higher (P ≤ 0.05) concentrations of both components than non‐microencapsulated CEO during 16 wk storage at 20 ºC, but higher loss of both components was noted at 35 ºC. Microencapsulated d‐limonene was reduced faster than 1,8‐cineole regardless of temperature. The 30% WPI and 30% WPI + GG microcapsules retained CEO best throughout storage at both storage temperatures. Scanning electron micrographs revealed that WPI microcapsules had smooth surfaces, were relatively homogenous and regular in shape, whereas GG and CG addition increased visual surface porosity and reduced shape regularity. It was concluded that the best formulation for encapsulating CEO was 30% WPI.