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Effects of silica on stored product pest, Sitophilus oryzae L. (Coleoptera: Curculionidae) and its residual impact on Triticum aestivum L. grain
No full textWheat (Triticum aestivum L.) is a crucial global staple crop. Still, post-harvest losses caused by insect pests, such as
the rice weevil (Sitophilus oryzae L.), significantly compromise grain quality and storage. Conventional pest
control methods, particularly chemical insecticides, pose environmental and health risks, highlighting the urgent
need for safer alternatives. This study assessed the efficacy of silicon nanoparticles in controlling weevil in
festations and investigated their residual and physicochemical effects on wheat grains. Laboratory experiments
were conducted using silicon powder at various concentrations, with untreated grains as control. Over 15 days,
mortality rates, grain weight loss, and damage were recorded. The results demonstrated that higher concen
trations of silicon, particularly 700 and 1000 ppm, achieved complete pest mortality within 5 days. Both weight
loss and grain damage were significantly reduced at these concentrations, with the lowest rates observed at 0.50
% for weight loss and 0.44 % for damage at 1000 ppm. Additionally, the study examined the physicochemical
properties of the silicon-treated grains, including moisture content, bulk density, porosity, and water uptake. The
measurements were taken on the first day and again on the 180th day of storage. While storage-induced changes
were noted in treated and untreated grains, no adverse impacts on grain quality were identified. Residual silicon
analysis using scanning electron microscopy-energy dispersive X-ray spectroscopy confirmed effective removal
following double washing, ensuring the treated grains comply with safety standards. In conclusion, the findings
suggest silicon nanoparticles represent a promising, residue-free, and environmentally sustainable approach to
post-harvest pest management, effectively preserving grain quality while mitigating pest-induced losses
Development of a mass transfer model for water transport in liquid foods applications through asymmetric dense cellulose triacetate forward osmosis membrane
No full textForward osmosis (FO) is an osmotically driven innovative membrane process for elimination of water from
thinned aqueous food solutions: fruit juices or natural colorants, while retaining the nutritional and organoleptic
properties. There are consequence of several process conditions such as flow rate, and concentration of input and
osmotic agent solution on the transmembrane flux. The negative effects of internal concentration polarization
(ICP) within the porous support layer, external concentration polarization (ECP) in the input solution affects the
mass transfer of water during the liquid food concentration process. The input and osmotic agent solution input
stream rate was secure at 150 mL min-1 and conforming velocities were 6.75 × 10–2 and 5.63 × 10–3 ms-1 , re-
spectively. Experiments were conducted using a highly soluble salt sodium chloride (NaCl) as the osmotic agent
solution (OAS) and a cellulose triacetate membrane specifically designed for FO process. The model developed
uses parameters such as the structural parameter (S), the water and solute permeability coefficients (A and B,
respectively) of FO membranes. The input solution and osmotic agent solution side mass transfer resistances
were used to establish a corelation to develop classical empirical model. The type of mass transfer mechanism
was established considering the reverse osmotic agent flux. The transmembrane flux crosswise the membrane
all through the process was predicted by water as input medium and compared with practical values. The mea-
sured values of mass transfer coefficient were 0.0033, 0.0032 and 0.0028 m3 m-2 h-1 for osmotic agent solution
concentration of 2, 4, and 6 M NaCl solution. The developed model’s predictions (transmembrane flux) were
compared with real system values. A strong correlation (i.e., high R2 values of 0.99) was observed between the
model predictions and the experimental results
Determining the function of ripening associated genes and biochemical changes during tomato (Solanum lycopersicum L.) fruit maturation
No full textThis article examines biochemical altera-
tions and gene expression changes during tomato fruit
physiology. The chroma index increases from mature
green (41.27) to red ripe (48.36) stages, and the tex-
ture softens from mature green (43.56 N) to red ripe
(24.75 N). Reducing sugar and total carotenoid lev-
els rise at the red ripe stage. Free radical content
was elevated in the early stages (7 nM) of ripening
and declined at the later stages (4 nM). The specific
activity of α-mannosidase and β-N-acetyl hexosa-
minidase was high at the breaker (0.077 & 0.075 U/
mg, respectively) stages, while polygalacturonase
activity was high at red ripe (1.173 U/mg) stage.
qPCR experiments revealed that the α-mannosidase
was upregulated during the breaker (1.2 fold) stages
of tomato ripening, the β-N-acetyl Hexosaminidase
was upregulated throughout the breaker (2 fold), and
pink (1.2 fold) stages of tomato ripening, and the
β-xylosidase was upregulated significantly during the breaker stage (3.9 fold) of tomato ripening. The cur-
rent findings revealed that the α-Mannosidase (0.77),
β-N-acetylhexosaminidase (0.99), xylosidase (0.85),
ethylene-responsive factors (0.86), aminocylco pro-
pane carboxylic oxidase (0.90), and pectin methy-
lesterase (0.83), were significantly associated with
textural softening. Polygalacturonase (0.75) posi-
tively correlated to reducing sugar formation, amino-
cylco propane carboxylic synthase 4 (0.96) expres-
sion correlates with chroma changes during tomato
fruit ripening. These correlations illustrate the com-
plex interplay between gene expression and the physi-
cal and biochemical changes occurring during tomato
fruit ripening
Valorization of Labeo Rohita Roes for Antioxidant and ACE-Inhibitory Sialoglycoprotein Hydrolysate: Production Optimization and Characterization
No full textFish roes are a rich source of valuable biomolecules, including sialoglycoproteins. However, fish roes are deliberated as
discards and dumped into the environment without recovering valuable molecules. To augment the commercial values of
fish roes, the present study intended production optimization and characterization of antioxidant and ACE-inhibitory sialo-
glycoprotein hydrolysate from rohu (Labeo rohita) roes using flavouryzyme. The sialoglycoproteins (RRSGP) extracted
from the rohu roes were used for the production of sialoglycoprotein hydrolysate (SGPH). RSM-CCRD revealed opti-
mum conditions for the production of antioxidant and ACE-inhibitory SGPH from rohu roes were 6.77% flavouryzyme,
55.77 oC hydrolysis temperature and 4.88 h hydrolysis time. At optimum conditions, SGPH exhibited 35.01% sialic acid
content, 54.76% DH, 34.98% DPPH, 58.925% ABTS, 31.67 µM TE/g FRAP and 68.98% ACE-inhibitory activity. SDS-
PAGE analysis ascertained that RRSGP was successfully hydrolyzed into low molecular weight sialoglycopeptides. FTIR
analysis confirmed the presence of sialoglycopeptides. SGPH had 73.30% protein and 16.60% carbohydrate. Glutamate,
alanine and leucine were the dominant amino acids present in SGPH. Further, SGPH had glucose, mannose and galactose
as major monosaccharides. SGPH displayed good protein solubility (> 75%) over a wide pH range, with the highest at
pH 7 (96.07%). Higher emulsification property of SGPH was noticed at pH 7–10, with the highest at pH 10. Further, the
maximum foaming property of SGPH was found between pH 7–8. The water and oil absorption capacity of SGPH was
2 g/g and 1.39 g/g, respectively. Thus, SGPH acts as a good antioxidant and ACE-inhibitory agent that could be used as
a potential ingredient in the development of functional food or nutraceuticals
An exploratory study on the prevalence of dysphagia and malnutrition risk among older residents in care homes
No full textDysphagia, a prevalent condition among older adults, poses significant challenges to safe food consumption and nutritional
adequacy, increasing the risk of malnutrition and aspiration. This study aimed to assess dysphagia severity, nutritional status,
swallowing quality of life, and food consumption patterns in geriatric dysphagia patient in care homes. A cross-sectional
study was conducted with 53 individuals aged 60–90 years across 12 care homes in Tamil Nadu, India. Dysphagia severity
was assessed using Eating Assessment Tool (EAT-10). Nutritional status was assessed using the Mini Nutritional Assess-
ment (MNA) tool. The Swallowing Quality of Life Questionnaire (SWAL-QOL) was used to assess quality of life related
to deglutition. Dietary intake was evaluated using the 24-h dietary recall method with caregiver assistance. Among the 53
participants, high dysphagia risk (71–82%) and malnutrition prevalence (28–36%) were observed. Aspiration risk increased
from 18 to 29% with advancing age. SWAL-QOL scores declined with age (p = 0.026). Cereal consumption was 20% higher,
while the consumption of pulses (42.9–51%), fruits (12–29%), and vegetables (12.8–14%) was lower than the Recommended
Dietary Allowance (RDA). These results highlights the necessity of integrating culturally appropriate texture-modified diets,
nutrient-dense formulations, and hydration strategies to mitigate dysphagia-related risks and improve life quality
