scholarly journals Elaboration and Characterization of Bioactive Films Obtained from the Incorporation of Cashew Nut Shell Liquid into a Matrix of Sodium Alginate

Antioxidants ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 1378
Author(s):  
Larruama Vasconcelos ◽  
Marthyna de Souza ◽  
Juliana de Oliveira ◽  
Edson Silva Filho ◽  
André Silva ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Sodium Alginate ◽  
Cashew Nut Shell Liquid ◽  
Cashew Nut ◽  
Randomized Design ◽  
Significant Difference ◽  
Inclusion Level ◽  
Completely Randomized Design ◽  
Cashew Nut Shell

The objective of this work was to obtain and characterize sodium alginate-based biopolymer films with the addition of cashew nut shell liquid (CNSL). The study employed a completely randomized design, including 0%, 0.5%, 1%, and 1.5% inclusion of CNSL. Uniform formation of the films was observed, and the addition of CNSL provided better thermal resistance than did the treatment without inclusion, while the addition of CNSL reduced the homogeneity of the microstructure, especially for the 1.5% inclusion level. The permeability of the film increased as the level of CNSL increased, especially in response to the concentrations of 1% and 1.5%, and no significant difference in permeability was observed between these treatments. The tensile strength decreased proportionally as a function of the addition of CNSL, as its inclusion increased the elasticity and elongation of the films. In addition, the films with CNSL demonstrated strong antioxidant activity and discrete antimicrobial activity, and ecotoxicity analysis showed that the levels of CNSL tested and the films produced were nontoxic. Thus, these films are promising and self-sustainable alternatives for the agrifood industry.

Rheological studies of SBS/EVA blends modified with bio-based cashew nut shell liquid

2021 ◽  
pp. 009524432199040
Author(s):  
Isabela Pinto Ferreira ◽  
Alex da Silva Sirqueira ◽  
Taiane Andre dos Santos ◽  
Monica Feijo Naccache ◽  
Bluma Guenther Soares
Keyword(s):  
Ethylene Vinyl Acetate ◽  
Rheological Parameters ◽  
Creep Recovery ◽  
Cashew Nut Shell Liquid ◽  
Cashew Nut ◽  
Curve Fit ◽  
Significant Difference ◽  
Cashew Nut Shell ◽  
S Model ◽  
Styrene Butadiene

Research on bio-plasticizers is a topic of strategic interest in polymer blends. A bio-plasticizer, cashew nut shell liquid (CNSL), was studied in blends of ethylene-vinyl acetate copolymer (EVA) and styrene-butadiene-styrene copolymer (SBS). In the literature does not report the addition of plasticizers to SBS/EVA blend. Statistical analyses showed that there was a significant difference in mechanical properties (tension at break, hardness and elongation at break) vs. the unplasticized blend. The minimum CNSL concentration required for a statistical difference was 10 phr. The Carreau-Yasuda rheological model was used to obtain rheological parameters in these blends. The plasticizing influence of CNSL was confirmed by rheology. The effects of CNSL on creep and recovery were evaluated for the SBS/EBA blends. Burger´s model explained well SBS/EVA creep compliance. Moreover, its parameters (Newtonian dashpots and Hookean springs) were evaluated as a function of the CNSL concentrations. The bio-plasticizer concentration influenced significant correlations among the rheological creep-recovery tests, thus enabling a considerable increase in the elastic phase. Experimental creep-recovery data and curve fit were in good agreement.

scholarly journals PSXI-18 Clove oil and cashew nut shell liquid have antibacterial activity against some ruminal Prevotella

2019 ◽  
Vol 97 (Supplement_3) ◽  
pp. 407-408
Author(s):  
Venício M Carvalho ◽  
Vicente A Diaz Avila ◽  
Aylle Medeiros Matos ◽  
Edineia Bonin ◽  
Amanda T Teixeira Mendes ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Antibacterial Activity ◽  
Volatile Fatty Acids ◽  
Clove Oil ◽  
Ruminal Fermentation ◽  
Cashew Nut Shell Liquid ◽  
Protein Amino Acid ◽  
Gram Negative ◽  
Cashew Nut ◽  
Cashew Nut Shell

Abstract This work was carried out to evaluate in vitro antimicrobial activity of cashew nut shell liquid (CNSL) and clove essential oil (Eugenia caryophyllata) on Prevotella albensis (DSM 11370), Prevotella bryantii (DSM 11371) and Prevotella ruminicola (ATCC® 19189™). The experiments were designed using each bacterium exposed to two different doses (1:500 and 1:5000 g/L on Tween) of either clove oil or CNSL and with six replicates. Bacteria were cultivated on Hobson’s M2 medium in Hungate tubes. Cultures without addition of any oils were considered as control. Antimicrobial activity was evaluated using Spectrophotometer Evolution 201 UV-visible (Thermo Scientific) at 600 nm. Readings were performed at 0, 8, 12 and 24 hours after inoculation. Data were analysed using linear mixed models and NLME Procedure in R software. Both clove oil and CNSL had an inhibitory effect against the tested bacteria. However, each bacterium responded differently to the treatment. Clove oil decreased (P < 0.05) the microbial growth of P. ruminicola (-32% and -31%) when doses 1:500 and 1:5000 were used. However, there was no effect of clove oil P. bryantii and P. albensis. The use of CNSL reduced growth of P. albensis (-38 and -41%), P. bryantii (-44% and 52%) and P. ruminicola (-41 and -52%), when doses 1:500 and 1:5000, respectively. These results demonstrate the effect of clove oils and CNSL to inhibit growth of gram negative ruminal bacteria. These results provide a prospect of the use of both products to modulate the rumen. For example, the Prevotellaceae family is responsible to degrade protein, amino acid deamination and formation of volatile fatty acids in the rumen. Thus, CNSL and clove oils have potential to modulate the ruminal fermentation by having antibacterial activity against gram negative bacteria.

scholarly journals Cashew nut shell liquid and formulation: toxicity during the germination of lettuce, tomato seeds and coffee senna and seedling formation

2017 ◽  
Vol 39 (4) ◽  
pp. 487 ◽  
Author(s):  
Rosemary Matias ◽  
Ana Carolina Rosa ◽  
Ademir Kleber Morbeck Oliveira ◽  
Kelly Cristina Lacerda Pereira ◽  
Elvia Silvia Rizzi ◽  
...  
Keyword(s):  
Degradation Products ◽  
Negative Effects ◽  
Cashew Nut Shell Liquid ◽  
Product Formulation ◽  
Cashew Nut ◽  
Aerial Parts ◽  
Randomized Design ◽  
Electrical Conductivities ◽  
Cashew Nut Shell ◽  
Germination And Growth

Cashew (Anacardium occidentale) nut shell liquid (CNSL) has been successfully used in trials as an Aedes aegypti larvicide, but little is known about its environmental effects. In this study, the potential effects of CNSL and a CNSL-based phyto-product formulation on the germination and growth of Lactuca sativa (lettuce), Lycopersicon esculentum (tomato) and Senna obtusifolia (coffee senna) were assessed. The pH of CNSL and the formulation were 6.4 and 6.8, respectively; the electrical conductivities were 2.89 μS cm-1 (CNSL) and 2.21 μS cm-1 (formulation), respectively, and both contained anacardic acid (53.2%) and degradation products. In bioassays for germination and growth, CNSL (25, 50, 100, 150, and 200 mg mL-1), the formulation (100 mg mL-1) and the control were used in a completely randomized design. The results demonstrated the chemical effects of CNSL, which negatively affected the germination and vigor of lettuce and tomato and the vigor of coffee senna; for growth, it negatively influenced both the root and aerial parts of lettuce and tomato, but only the roots of coffee senna. The formulation had negative effects on the vigor of coffee senna and the growth of tomato and lettuce seedlings (roots and aerial parts). The results indicate the phytotoxicity of CNSL and the formulation for the plant species tested. 

scholarly journals Comparative Evaluation of Growth Performance among Broilers Supplemented with Synthetic Lysine Amino Acid from 0-28 Days

2019 ◽  
Vol 39 (04) ◽  
Author(s):  
M Melaku ◽  
M Urge ◽  
G Animut
Keyword(s):  
Amino Acid ◽  
Crude Protein ◽  
Basal Diet ◽  
Metabolizable Energy ◽  
Broiler Chicks ◽  
Randomized Design ◽  
Significant Difference ◽  
Inclusion Level ◽  
Completely Randomized Design ◽  
Different Levels

Different levels of synthetic lysine amino acid were supplemented to 240 starter broiler chicks randomly distributed to 12 groups of each 20-day chicks and allocated to four treatment diets in a Completely Randomized Design (CRD). T1 (Control) basal diet (0% synthetic lysine); T2 (0.15% synthetic lysine); T3 (0.3% synthetic lysine) and T4 (0.45% synthetic lysine). There was no significant difference (P>0.05) observed between treatments in dry matter, metabolizable energy, crude protein intake, body weight and death rate of the chicks. In conclusion, there were no significant changes for all parameters and further amino acid analysis of the feedstuffs is required and extra addition above 0.45% synthetic lysine of T4 need to be added in this experiment which numerically improved the chick’s performance. Further experiments were recommended to evaluate the levels of lysine amino acid in the feedstuffs and its inclusion level in to the diet of modern broiler strains.

scholarly journals Identification and Characterization of Natural Sweeteners from “Trembesi” Fruit Pulp (Albizia saman)

2021 ◽  
Vol 328 ◽  
pp. 08012
Author(s):  
Sri Winarti ◽  
Siska Mardiana
Keyword(s):  
Water Content ◽  
Total Sugar ◽  
Extraction Temperature ◽  
Fruit Pulp ◽  
Randomized Design ◽  
Significant Difference ◽  
Completely Randomized Design ◽  
Albizia Saman ◽  
Identification And Characterization

Research has been carried out on the process of natural sweeteners from the pulp of the “trembesi” fruit. The purpose of this study was to identify the types of sugar (fructose, glucose, sucrose) and to determine the effect of extraction temperature on the characteristics of natural sweeteners from “trembesi” pulp. This study used a simple completely randomized design (CRD) with extraction temperature treatments (60°C, 70°C, 80°C, 90°C and 100°C). The data obtained were analyzed using the Analysis of Variance (ANOVA) method, if there was a significant difference between treatments, it was continued with Duncan's Test (DMRT). The results of the research, it is known that the pulp of the tamarind fruit contains a total of 53.65% sugar; fructose 20.55%; glucose 12.77%; sucrose 18.21%; water content 25.739%; ash 2.771%; 1.226% protein; fat 7.028%; and carbohydrates 63.196%. The best treatment is the extraction temperature of 100°C; which produces natural sweeteners with the following characteristics: viscosity 11.71 cp; and sensories of viscosity 4.1. Total sugar in natural sweetener from pulp of the “trembesi” fruit 73.36%; fructose 26.40%; glucose 12.11%; and 25.4% sucrose.

scholarly journals Synthesis and characterization of a new methacrylate monomer derived from the cashew nut shell liquid (CNSL) and its effect on dentinal tubular occlusion

2018 ◽  
Vol 34 (8) ◽  
pp. 1144-1153 ◽  
Author(s):  
Madiana Magalhães Moreira ◽  
Lucas Renan Rocha da Silva ◽  
Talita Arrais Daniel Mendes ◽  
Sérgio Lima Santiago ◽  
Selma Elaine Mazzetto ◽  
...  
Keyword(s):  
Synthesis And Characterization ◽  
Cashew Nut Shell Liquid ◽  
Cashew Nut ◽  
Methacrylate Monomer ◽  
Cashew Nut Shell

scholarly journals Isolation and characterization of sodium alginate from brown algae Sargassum sp. for making tenggiri (Scomberomorus commerson) meatballs

2011 ◽  
Vol 7 (2) ◽  
pp. 59-67
Author(s):  
WIWIN DWI WARDANI ◽  
KAWIJI KAWIJI ◽  
GODRAS JATI MANUHARA
Keyword(s):  
Sodium Alginate ◽  
Brown Algae ◽  
Ph Value ◽  
Chemical Characteristic ◽  
Isolation And Characterization ◽  
Randomized Design ◽  
Scomberomorus Commerson ◽  
Water Rate ◽  
Completely Randomized Design

Wardani WD, Kawiji, Manuhara GJ. 2009. Isolation and characterization of sodium alginate from brown algae Sargassum sp. for making tenggiri (Scomberomorus commerson) meatballs. Biofarmasi 7: 59-67. Brown algae Sargassum sp. widespread in territorial of Indonesia. Sargassum sp. can be extracted for the yield compound of sodium alginate that can be applied in making the tenggiri meatballs to take care the emulsion stability and to repair the properties of rheology. This research used a Completely Randomized Design (CRD) with one factor that was a variation of sodium alginate addition, i.e. F1 (0% alginate), F2 (0.25% alginate), F3 (0.5% alginate), F4 (0.75% alginate) and F5 (0.5% STPP). The result of research showed the characteristics of sodium alginate of seaweeds Sargassum sp. from the extraction result included: water rate [5.94% (wb)]; ash rate [19.62% (wb) and 20.86% (db)]; the pH value of condensation of sodium alginate 0.1% (9.07), the pH value of condensation of sodium alginate 0.2% (9.07), the pH value of condensation of sodium alginate 0.3% (9.06), water absorption (214.44%), and rendement (31.62%). The addition of sodium alginate in the making tenggiri meatballs improved the hardness and elasticity of meatballs. The highest hardness level of tenggiri meatballs was formula F4 (0.75% alginate) and the highest elasticity level of tenggiri meatballs was with an addition of sodium alginate formula F4. The result of organoleptic test indicated that an addition of sodium alginate tends to improve panelist pleasure to color, flavor, taste, elasticity and hardness of tenggiri meatballs. The tenggiri meatballs formula F4 represented the formula which the most liked by the panelists. The chemical characteristic of tenggiri meatballs formula F4 including: water rate (74.61%), ash rate (1.66%), protein rate (14.53%), fat rate (0.93%) and carbohydrate rate (8.26%).

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