Characterization of pectin from tongka langit banana peels with various extraction temperature

Banana peel waste can be used in the food industry as a source of pectin. Pectin can be obtained from the extraction process tongka langit banana peel. This research's objective was to characterize pectin's properties extracted from banana tongka langit peel with different extraction temperatures. A completely randomized experimental design with 3 level treatment extraction temperature of banana tongka langit peel, i.e., 80°, 85°, and 90°C, with three replicates was applied in this research. The properties evaluated, including equivalent weight, methoxyl content, galacturonate acid, esterification degree, yield, moisture content, and ash content. Result showed that equivalent weight (3104,3 mg, 1084,0 mg, and 699,8 mg), methoxyl content (3,25%, 3,87%, and 5,44%), galacturonate acid (24,56%, 38,06%, and 56,08%), esterification degree (76,02%, 57,45%, and 55,05%), moisture content (11,39%, 10,79%, and 9,85%), ash (4,42%, 5,11%, and 6,47%)), and yield (8,37%, 8,80%, and 9,20%).

Use of weight-based vs age-based groupings in the study of typical values of air kerma area product (PKA) for paediatric radiographs of chest and abdomen

Objective: To compare age groupings versus weight groupings in the calculation of typical air kerma area product (PKA) values in paediatric X-ray exams of chest and abdomen in our hospital. Methods: Data were analysed from 687 abdominal and 1374 chest X-ray examinations. The PKA of exams was extracted with Radimetrics, and patient weights were collected from electronic records. Data were organised in different age groups and typical PKA values were estimated. The process was repeated by organising data in different weight groups. Results: Typical PKA values for the four younger age groups (<1m, 1m - < 4y, 4y - < 10y and 10y - < 14y) were comparable to typical values for their equivalent weight groups (<5 kg, 5–15 kg, 15–30 kg and 30–50 kg, respectively). However, typical PKA values at the late adolescent age group (14y - < 18y) were much lower than its equivalent weight group (>50 kg). Conclusions: Age and weight groupings were found at our site to be interchangeable for the calculation of typical paediatric PKA values. The only exception was the late adolescent group, whose weight distribution can account for the difference in typical PKA results within its equivalent weight group. Advances in knowledge: In calculating typical PKA values for radiological paediatric body examinations, departments must ascertain if using age groups, which is typical practice, is equivalent to using weight groups. Otherwise, results may misrepresent local practice.

Comparing the Chemical Characteristics of Pectin Isolated from Various Indonesian Fruit Peels

The Indonesian pectin manufacturing industry is underdeveloped, and pectin is imported to meet its increasing demand; we attempted to isolate pectins from various fruit peels, such as orange peel (OP), papaya peel (PP), mango peel (MP), watermelon peel (WP), and chayote peel (CP) and investigated their chemical characteristics (equivalent weight of the extracted pectins and their moisture, ash, methoxyl, and galacturonic acid (GA) contents). Acid extraction, purification, precipitation, and drying processes were used to process the isolated pectins. We examined their chemical properties for conformance to quality standards advised by the International Pectin Producers Association (IPPA). The moisture (except OP pectin) and ash contents (except PP pectin) of the extracted pectins were within the limit set by IPPA. However, the equivalent weight (W eq) of any of the isolated pectins did not satisfy IPPA standards. The methoxyl contents of the pectins isolated from OP, WP, and CP satisfied IPPA standards. High methoxyl pectins were isolated from PP and MP. The galacturonic acid contents of the isolated pectins were higher than the acceptable limit of the GA level. Thus, OP, PP, MP, WP, and CP are potential sources of pectin.

Effect of Process Parameters on Extraction of Pectin from Sweet Lime Peels

Pectin is a heterogeneous polysaccharide found in the cell wall, middle lamellae of many fruits and vegetables, and is widely used as gelling agent, emulsifier and stabilizer in food industry. In keeping the importance of pectin in the food industry, ultrasound-assisted extraction of pectin from sweet lime peel was investigated. The individual and interactive effect of solid-solvent ratio, ultrasound power intensity and sonication time on the pectin yield, equivalent weight and methoxyl content were studied and analyzed using multiple regression analysis. The maximum pectin yield (36.4 g/100 g), equivalent weight (740.3 mg) and methoxyl content (7.1%) was obtained under optimal condition (solid-solvent ratio of 1:24.3 g/ml, ultrasound power intensity of 80 W/cm2 and sonication time of 18.4 min). Significant (p < 0.05) effect of process parameters was found in all responses of pectin extracted from sweet lime peel. It was also revealed from the present study that ultrasound-assisted extraction of pectin from sweet lime peel is an efficient approach toward waste valorization and extraction of pectin with high yield and good quality attributes.

Characteristics of Pectin Extracted from Cocoa Pod Husks

Cocoa plant husks is one of the source of pectin. Pectin in the food industry is used as thickener, gel agent and stabilizer. The aim of this study was to determine the characteristics of the pectin from cocoa pod husks with variation in temperature and extraction times. In this study the extraction of pectin from cocoa pod husk was carried out with hydrochloric acid solvent, with 40, 60 and 80 minutes extraction times at 65oC, 80oC, and 95oC. The results showed that the extraction temperature (65oC, 80oC, and 95oC) and extraction time (40, 60, and 80 minutes) had no significant effect on metoxyl content, galacturonat acid, equivalent weight, and pectin content, but the extraction time had a significant effect on the acetyl number and the degree of esterification. The highest yield of pectin was obtained at extraction temperature of 80oC for 60 minutes. The pectin content in cocoa pod husk is larger than the content in banana skin. The characteristics of cocoa pod husk pectin powder are brown, with moisture content 10.56-11.96%, ash content 6.82-8.97%, methoxyl content 3.51-4.86%, galacturonic acid content 41.38-88.40%, esterification degree 10.76-19.96%, acetyl number 14.55-20.90%, equivalent numbers 663.83-1549.22, pectin content 9.52-19.51 and yield 5.55- 7.70%. IR Spectrum showed that there was no difference in the functional groups between standard, commercial, and pectin extracted at different temperatures.

Equivalent Weight: Connecting Exoskeleton Effectiveness with Ergonomic Risk during Manual Material Handling

Occupational exoskeletons are becoming a concrete solution to mitigate work-related musculoskeletal disorders associated with manual material handling activities. The rationale behind this study is to search for common ground for exoskeleton evaluators to engage in dialogue with corporate Health & Safety professionals while integrating exoskeletons with their workers. This study suggests an innovative interpretation of the effect of a lower-back assistive exoskeleton and related performances that are built on the benefit delivered through reduced activation of the erector spinae musculature. We introduce the concept of “equivalent weight” as the weight perceived by the wearer, and use this to explore the apparent reduced effort needed when assisted by the exoskeleton. Therefore, thanks to this assistance, the muscles experience a lower load. The results of the experimental testing on 12 subjects suggest a beneficial effect for the back that corresponds to an apparent reduction of the lifted weight by a factor of 37.5% (the perceived weight of the handled objects is reduced by over a third). Finally, this analytical method introduces an innovative approach to quantify the ergonomic benefit introduced by the exoskeletons’ assistance. This aims to assess the ergonomic risk to support the adoption of exoskeletons in the workplace.

Replacement Of Fish Meal With Maggots In Broiler Diets: Effects On Performance And Nutrient Retention

The effects of replacing 0, 33.3, 66.7 or 100% of dietary fish meal (9%) with housefly maggots (Musca domestica. Linn) was investigated using broilers from day old to 5 weeks of age. Increasing the dietary level of maggots reduced feed intake and weight gain while increasing the feed: gain ratio (P>0.05), There was however no significant effect of dietary maggots on mortality rate (P>0.05). Replacement of dietary fish meal with maggots caused significant reduction in nitrogen retention (P<0.05) but an increase in fat retention (P>0.05). There was no significant effect of replacing dietary fish meal with maggots on the metabolizable energy value of the diets (P>0.05). It is concluded that maggots could replace only 33% of dietary fish meal (9%) without compromising performance and nutrient retention in broiler chicks. The cost of harvesting and processing maggots is about 15% of equivalent weight of fish meal, making even partial replacement of fishmeal with maggots economical.

Effects Of Replacing Dietary Fishmeal With Maggots On Performance And Nutrient Retention Of Laying Hens

Laying hens (53 weeks old) were fed a basal diet with 9% fish meal and diets in which housefly maggots (Musca domestica, Linn) replaced 33.3, 66.7 and 100% of the fish meal in the basal diet during a 6-week trial period. Average daily feed intake were 125.1, 115.1, 109.1 and 105.7g respectively (P<0.05). Corresponding total weight gain per bird during the trial period were 210, 180, 20 and 37g respectively (P<0.05). There was however no significant effects of increasing dietary level of maggots on egg production, egg weight or feed/dozen eggs (P>0.05). There was also no significant effects of the treatments on protein or fat retention by laying hens. It is concluded that housefly maggots could replace fish meal (9%) in layer's diet without detrimental effects on their performance. Maggots is a cheap alternative to fishmeal in laying hen diets, the cost of its production being only 15% of the equivalent weight of fishmeal.