scholarly journals Value Added Gummy Jelly from Palmyra Palm (Borassus flabellifer Linn.)

2021 ◽  
Vol 302 ◽  
pp. 02002
Author(s):  
Nutsuda Sumonsiri ◽  
Pornthip Phalaithong ◽  
Amornrat Mukprasirt ◽  
Rattakorn Jumnongpon
Keyword(s):  
Physicochemical Properties ◽  
South Asia ◽  
Fruit Juice ◽  
Energy Content ◽  
Value Added ◽  
Surrounding Area ◽  
Palm Fruit ◽  
Commercial Use ◽  
Tap Root ◽  
Gummy Jelly

The palmyra palm (Borassus flabellifer Linn.) is a multipurpose tree. It is commonly found along the coasts of Africa, South Asia and Southeast Asia due to its strong tap root system’s ability to store a large volume of water and raise the water table level in the surrounding area. Several uses of this plant include beverages, food, medicine, fiber and timber. Unfortunately, due to the short shelf-life of palmyra palm fruit, more than 60% of the annual fruit yield is lost within 10 days of harvesting, and there is limited commercial use of ripe palm fruit. As a result, the physical properties, physicochemical properties, and proximate composition of value-added gummy jelly from palmyra palm were evaluated. The results showed that up to 26% (w/w) of fruit juice (prepared by mixing the mesocarp of ripe palmyra fruit with water (at a 1:1 w/w ratio) and then removing the insoluble pulp) can be added to the gummy jelly recipe with significant effects on textural and color characteristics, as well as changes in moisture, protein, carbohydrate and energy content.

scholarly journals Optimizing the catalytic activities of methanol and thermotolerant Kocuria flava lipases for biodiesel production from cooking oil wastes

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Azhar Najjar ◽  
Elhagag Ahmed Hassan ◽  
Nidal Zabermawi ◽  
Saber H. Saber ◽  
Leena H. Bajrai ◽  
...  
Keyword(s):  
Ph Value ◽  
Energy Content ◽  
Value Added ◽  
Relative Activity ◽  
Economic Feasibility ◽  
Biodiesel Production ◽  
Molar Ratios ◽  
Cooking Oil ◽  
Enzyme Biocatalysis ◽  
Methanol Tolerant

AbstractIn this study, two highly thermotolerant and methanol-tolerant lipase-producing bacteria were isolated from cooking oil and they exhibited a high number of catalytic lipase activities recording 18.65 ± 0.68 U/mL and 13.14 ± 0.03 U/mL, respectively. Bacterial isolates were identified according to phenotypic and genotypic 16S rRNA characterization as Kocuria flava ASU5 (MT919305) and Bacillus circulans ASU11 (MT919306). Lipases produced from Kocuria flava ASU5 showed the highest methanol tolerance, recording 98.4% relative activity as well as exhibited high thermostability and alkaline stability. Under the optimum conditions obtained from 3D plots of response surface methodology design, the Kocuria flava ASU5 biocatalyst exhibited an 83.08% yield of biodiesel at optimized reaction variables of, 60 ○C, pH value 8 and 1:2 oil/alcohol molar ratios in the reaction mixture. As well as, the obtained results showed the interactions of temperature/methanol were significant effects, whereas this was not noted in the case of temperature/pH and pH/methanol interactions. The obtained amount of biodiesel from cooking oil was 83.08%, which was analyzed by a GC/Ms profile. The produced biodiesel was confirmed by Fourier-transform infrared spectroscopy (FTIR) approaches showing an absorption band at 1743 cm−1, which is recognized for its absorption in the carbonyl group (C=O) which is characteristic of ester absorption. The energy content generated from biodiesel synthesized was estimated as 12,628.5 kJ/mol. Consequently, Kocuria flava MT919305 may provide promising thermostable, methanol-tolerant lipases, which may improve the economic feasibility and biotechnology of enzyme biocatalysis in the synthesis of value-added green chemicals.

A review on the physicochemical properties and utilization of date seeds in value-added engineering products

2022 ◽  
Author(s):  
Khaled S. Al-Zahrani ◽  
Akram A. Faqeeh ◽  
Zuhair R. Abdulghani ◽  
Selvin P. Thomas
Keyword(s):  
Physicochemical Properties ◽  
Value Added

scholarly journals What Leads to Intra-Industry Trade between Sri Lanka and South Asia?

2021 ◽  
Author(s):  
Thilini Saparamadu ◽  
Nesrine Akrimi
Keyword(s):  
Sri Lanka ◽  
South Asia ◽  
South Asian ◽  
Economies Of Scale ◽  
Random Effect Model ◽  
Value Added ◽  
The South ◽  
Industry Trade ◽  
Asian Region ◽  
South Asian Region

This study ascertains the determinants of Intra-Industry Trade (IIT) with particular reference to IIT between Sri Lanka and its major trading partners in South Asia; namely; India, Pakistan and Bangladesh. The study uses secondary data published in World Development Indicators, Penn World Table from 1992 to 2017. The level of IIT is calculated by using data gathered from Comtrade Data Base. Using panel data regression, the study adopts Random Effect model to analyze the regression results. The study concludes that economies of scale measured by difference of value added in the net output of the manufacturing sector and market size measured by average gross domestic product exert a significant influence on the level of IIT in the South Asian region. Differences of per capita Gross National Income (GNI - difference in income level) and tariff rate (the proxy for trade barriers) poses a negative influence on the level of IIT. The policymakers should be concerned about the possibility to increase IIT in the South Asian region. Based on the findings of the study, the present research offers policy recommendations to promote IIT within the region.

scholarly journals Pengembangan Agroindustri Olahan Terong Belanda di Kabupaten Wonosobo Jawa Tengah

2020 ◽  
Vol 5 (1) ◽  
pp. 39-49
Author(s):  
Eni Istiyanti ◽  
Francy Risvansuna Fivintari ◽  
Elita Khairunnisaa
Keyword(s):  
Quantitative Analysis ◽  
Research Method ◽  
Fruit Juice ◽  
Value Added ◽  
Secondary Data ◽  
Added Value ◽  
Primary Data ◽  
The Government ◽  
Processed Products ◽  
Industry Needs

Tamarillo has soft characteristics and contains a lot of water so they are easily damaged if stored in fresh form, therefore it is necessary to have post-harvest handling in the form of processing in order to extend the shelf life. The study aims to analyze the costs, income, and profits, as well as the feasibility seen from the R / C, break event point (BEP), and the added value of various tamarillo processed products. The study was conducted in a survey of all tamarillo processed agroindustry in Wonosobo Regency, which amounted to 6 agroindustries. The research method used is descriptive quantitative analysis. The study uses primary data obtained through interviews and secondary data by means of documentation. Tamarillo processed products consist of candied, fruit juice, dodol, wajik, and candied pumpkin. The results showed that the production of candied tamarillo is the most compared to other processed products and can generate the greatest income and profits. All tamarillo processed products are feasible based on R/C, BEP, and value-added criteria. The development of tamarillo agro-industry needs the support of the government and related parties to provide education to consumers about the benefits of tamarillo.

scholarly journals Prediction of Physicochemical Properties of Pummelo Juice Concentrates as a Function of Temperature and Concentration

2008 ◽  
Vol 4 (7) ◽  
Author(s):  
Nyuk L Chin ◽  
Suit M Chan ◽  
Yus Aniza Yusof ◽  
Teong Guan Chuah ◽  
Rosnita A Talib
Keyword(s):  
Vitamin C ◽  
Moisture Content ◽  
Physicochemical Properties ◽  
Water Activity ◽  
Fruit Juice ◽  
Multiple Linear Regressions ◽  
Processing Industry ◽  
Juice Processing ◽  
Physical Composition ◽  
Linear Regressions

The properties of pummelo juice were studied by measuring its chemical and physical composition. Pummelo fruit juice was freeze-concentrated to a concentration varying from 10 to 50 °Brix for investigation at temperature ranging from 6 to 75 °C. The fresh pummelo juice compositions in terms of moisture content, ash, fat, protein, fibre, carbohydrates, and vitamin C are comparable to existing literature. The water activity, pH and acidity were predictable linearly by its concentration measured in °Brix. The density of pummelo juice was well-predicted using linear regressions with a single parameter (i.e., concentration), giving R2>0.983 and with a temperature at R2>0.921. The density of pummelo juice showed stronger dependence on its concentration than on the temperature. With multiple linear regressions, the density could be predicted by the equation, with an R2 of 0.9877. As such, these predictions are useful in the juice processing industry as densities variant by concentration and temperature are important during the pasteurization process.

scholarly journals Microbiological and physicochemical properties of commercial seal tampered refrigerated fruit juices

2016 ◽  
Vol 4 (1) ◽  
pp. 21
Author(s):  
Olusola Oluwole ◽  
Oluwole David ◽  
Christopher Falegan ◽  
Biodun Awojuyigbe ◽  
Olatunji Olajide
Keyword(s):  
Physicochemical Properties ◽  
Fruit Juice ◽  
Citrus Fruit ◽  
Storage Period ◽  
Apple Fruit ◽  
Fruit Juices ◽  
Pineapple Juice ◽  
Orange Fruit ◽  
Total Bacteria

<p>Microbial and physicochemical properties of seven branded, seal tampered refrigerated fruit juices were carried out in this study using standard methods. Coliform counts ranged from 2.079 to3.093 log<sub>10</sub>cfu/ml over the storage period with pineapple juice and citrus juice having the highest and least coliform count respectively. Total bacteria count in the juice ranged from 7.009 to 8.243 log<sub>10</sub>cfu/ml. Citrus fruit juice however had the highest staphylococcal count while pineapple juice had the least (2.344 to 3.881log<sub>10</sub>cfu/ml). Also, osmophilic yeast count ranged from 2.017 to 3.903log<sub>10</sub>cfu/ml, having the highest load in orange fruit juice and lowest load in citrus fruit juice. The pH of the juice samples ranged from 2.9 to 4.2 during the period of refrigeration. Conductivity was highest in apple fruit juice and lowest in orange nectar pulp fruit juice. The total dissolved solids ranged from 0.29 to 1.95 over storage and was recorded highest in apple juice and lowest in orange nectar pulp fruit juice. Turbidity ranged from 5.8-200. These results indicate a reduction in the quality of fruit juices after 5 days of opening and thus reveals that both spoilage and pathogenic organisms could proliferate in juices despite refrigeration.</p>

scholarly journals Microbial Upgrading of Acetate into Value-Added Products—Examining Microbial Diversity, Bioenergetic Constraints and Metabolic Engineering Approaches

2020 ◽  
Vol 21 (22) ◽  
pp. 8777
Author(s):  
Regina Kutscha ◽  
Stefan Pflügl
Keyword(s):  
Metabolic Engineering ◽  
Energy Content ◽  
Value Added ◽  
Inhibitory Effect ◽  
Low Energy ◽  
Waste Streams ◽  
E Coli ◽  
Increasing Trend ◽  
Engineering Measures ◽  
Value Added Products

Ecological concerns have recently led to the increasing trend to upgrade carbon contained in waste streams into valuable chemicals. One of these components is acetate. Its microbial upgrading is possible in various species, with Escherichia coli being the best-studied. Several chemicals derived from acetate have already been successfully produced in E. coli on a laboratory scale, including acetone, itaconic acid, mevalonate, and tyrosine. As acetate is a carbon source with a low energy content compared to glucose or glycerol, energy- and redox-balancing plays an important role in acetate-based growth and production. In addition to the energetic challenges, acetate has an inhibitory effect on microorganisms, reducing growth rates, and limiting product concentrations. Moreover, extensive metabolic engineering is necessary to obtain a broad range of acetate-based products. In this review, we illustrate some of the necessary energetic considerations to establish robust production processes by presenting calculations of maximum theoretical product and carbon yields. Moreover, different strategies to deal with energetic and metabolic challenges are presented. Finally, we summarize ways to alleviate acetate toxicity and give an overview of process engineering measures that enable sustainable acetate-based production of value-added chemicals.

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