Mortality of Fruit Flies (Diptera: Tephritidae) Exposed to Spinetoram Toxic Bait in the Laboratory

Fruit flies (Diptera: Tephritidae) cause significant losses during the production and marketing of horticultural products. Brazilian growers usually adopt full-coverage insecticide spraying to control fruit flies, but toxic bait is a more strategic technique, because reach efficacy and the target surface is the foliage and branches. We provide information regarding the toxicity of spinetoram bait to two fruit fly species in the laboratory as an alternative to organophosphates and the specific spinosad formulation. We tested toxic baits in the laboratory, using commercial hydrolysed corn protein (10% v/v) plus 90 g, 120 g, 150 g and 180 g dilutions of spinetoram 250 WG (commercial product/1,000 litres of water). All toxic baits were compared with an untreated control (only protein) for the adults of females and males of Anastrepha obliqua (Macquart, 1835) and Ceratitis capitata (Wiedemann, 1824) up to 30 hours of exposure. Dry food for adults was included in all dilutions (5% w/v). In addition, we tested the residual effect of toxic baits applied to the leaves of mandarin seedlings. We used the same treatments of the earlier bioassay without dry food, collecting treated leaves and exposing them to C. capitata (medfly) females for 24 hours in the laboratory. Leaves were collected 1, 3, 7, 15 and 30 days after application. Overall, medfly adults were more susceptible to spinetoram baits than A. obliqua. All toxic baits resulted in 100% C. capitata mortality 24 hours after initial exposure, and the toxic bait at 150 g/1,000 L of water resulted in the maximum mortality (96%) in A. obliqua. Except for 90 g of spinetoram bait at 30 days after application, all spinetoram bait concentrations resulted in significantly, more dead C. capitata females than the control over all tested periods in the residual bioassay. At 30 days after application, spinetoram baits at 120 g, 150 g and 180 g resulted in 85%, 87% and 86% mortality in C. capitata, respectively. Spinetoram toxic baits have proven promising for long-term fruit fly management.

Why Does Cronobacter sakazakii Survive for a Long Time in Dry Environments? Contribution of the Glass Transition of Dried Bacterial Cells

The mechanical glass transition temperature ( T g ) of dried Cronobacter sakazakii cells varied depending on differences in drying methods and water activity (a w ) levels. Because the T g of the dried bacterial cells varied depending on the drying method and a w , the T g will play an important role as an operational factor in the optimization of dry food processing for controlling microbial contamination in the future.

Formulation and Evaluation of Chitosan/NaCl/Maltodextrin Microparticles as a Saltiness Enhancer: Study on the Optimization of Excipients for the Spray-Drying Process

Spray-dried chitosan/NaCl/maltodextrin microparticles have the potential to be used to enhance saltiness; however, its notable hygroscopicity results in handling and storage problems, thus limiting its application. In the present study, we attempted to introduce maltodextrin, microcrystalline cellulose (MCC), and waxy starch (WS) as excipients into the spray drying formulation of microparticles to reduce the cohesiveness and caking behavior and improve the yield simultaneously by ameliorating the moisture absorption tendency. The prepared microparticles showed a spherical appearance and had particle sizes ranging from 6.29 to 7.64 μm, while the sizes of the NaCl crystals embedded in the microparticles were 0.36 to 1.24 μm. The crystalline reflections of WS and MCC were retained in the microparticles after the spray-drying process. The handling properties were assessed to be acceptable. The formulation with only maltodextrin as the excipient showed a high moisture absorption rate of 2.83 g/100 g·h and a caking strength of 3.27 kg. The addition of MCC and WS significantly reduced the hygroscopic rate and caking strength. The spray-dried products provided better saltiness perception than native NaCl; as such, they may be promising for seasoning dry food products to achieve sodium intake reduction in the food industry.

INFLUENCE OF THE TYPE OF FEEDING ON THE REPRODUCTIVE ABILITIES OF SERVICE DOGS

The article presents the results of a study of indicators of reproductive ability of dogs of the German Shepherd breed when fed with natural products and dry food. The indices of reproductive function of dogs, multiple births, stillbirth and preservation of puppies for weaning were studied. Statistically significant differences were established in some indicators of the reproductive ability of the German Shepherd, which allows us to conclude about the possible influence of the type of feeding on these traits.

PROSPECTS FOR OBTAINING FOOD ADDITIVES FROM LEAVES AND FLOWERS

Использование продуктов переработки зеленой массы базилика как природного консерванта позволяет придавать пище оригинальный вкус и аромат, продлять срок ее хранения. Оценены перспективы получения пищевых добавок из листьев и соцветий базилика эвгенольного и базилика обыкновенного. Применен комплексный подход к переработке сырья, включающий получение эфирного масла, сухих пищевых добавок, СО2-экстракта. Исследован фракционный состав эфирного масла паровой перегонки из свежего сырья базилика эвгенольного и базилика обыкновенного с выходом 0,45 и 0,32% соответственно. Выход сухой пищевой добавки из свежего сырья базилика эвгенольного при мягких температурных режимах составил 9,25%, а базилика обыкновенного – 10,5%. Модернизирована экстракционная установка для получения СО2-экстрактов за счет внедрения пилотных устройств, позволяющих предварительно оценивать содержание экстрактивных веществ в поступающем сырье, а также устройств подготовки хладоагента и теплоносителя. Установлены режимы работы СО2-экстракционной установки: рабочее давление 5464–6289 кПа, температура процесса экстракции 18–24°С, продолжительность обработки одной загрузки сырья 4–4,5 ч. Выход СО2-экстракта из сухого базилика эвгенольного составил 3,2%, а из базилика обыкновенного – 2,8%. Даны рекомендации по использованию продуктов переработки растительного сырья базилика в качестве натуральных пищевых добавок. The use of basil green mass processing products as a natural preservative allows you to give food an original taste and aroma, prolong its shelf life. The prospects of obtaining food additives from the leaves and inflorescences of eugenol basil and basil vulgaris are evaluated. A comprehensive approach to the processing of raw materials has been applied, including the production of essential oil, dry food additives, and CO2-extract. The fractional composition of steam-distilled essential oil from fresh raw materials of eugenolic basil and ordinary basil with a yield of 0.45 and 0.32% respectively investigated. The yield of a dry food additive from fresh raw materials of eugenolic basil under mild temperature conditions was 9,25%, and ordinary basil – 10,5%. The extraction plant for producing CO2-extracts has been upgraded through the introduction of pilot devices that allow preliminary assessment of the content of extractive substances in incoming raw materials, as well as devices for the preparation of refrigerant and coolant. The modes of operation of the CO2-extraction plant are set: operating pressure 5464–6289 kPa, extraction process temperature 18–24°C, processing time of one load of raw materials 4–4,5 hours. The yield of CO2-extract from dry eugenolic basil was 3,2%, and from ordinary basil – 2,8%. Recommendations on the use of basil vegetable raw materials processing products as natural food additives are given.

PENERAPAN MESIN PENIRIS MINYAK (SPINNER) UNTUK MENINGKATKAN PRODUKSI ABON LELE DI DESA SAMPORA

Sampora Village is a partner village of the Faculty of Engineering, the Atma Jaya Catholic University of Indonesia, which is located in the South Tangerang district. Since 2019, the Faculty of Engineering has collaborated with the Sampora Village Head in developing catfish cultivation and hydroponic entrepreneurship. The implementation of this collaboration program is carried out by lecturers and students of the Faculty of Engineering with the Village Owned Enterprise (Bumdes) Sampora, involving village communities. The results of catfish cultivation can be directly sold to restaurants or stalls around South Tangerang. The catfish harvest can also be made into floss as ready-to-eat dry food products that can be sold in packages. To make catfish floss, it takes a process of frying catfish that has been processed with spices, then drained to reduce the oil. The process of draining the oil manually with a sieve will produce floss that is wet and easily rancid because much the oil content. To produce dry floss, a spinner machine, which will produce dry catfish floss and can be stored for a longer period. Parameters of spinner machine operating time using a timer. The use of a spinner as an oil drain requires the right operating time so that the catfish floss produced is drier and has a minimal oil content. The method used is to conduct training in operating a spinner machine to drain oil on catfish floss. Catfish floss that has been processed using a spinner becomes drier and crispier, so it can be stored for a longer time.Desa Sampora merupakan desa mitra Fakultas Teknik, Unika Atma Jaya, yang berada di kabupaten Tangerang Selatan. Sejak tahun 2019, Fakultas Teknik telah menjalin kerjasama dengan Kepala Desa Sampora dalam pengembangan kewirausahaan budidaya lele dan hidroponik. Pelaksanaan program kerjasama ini dilakukan oleh dosen dan mahasiswa Fakultas Teknik dengan Badan Usaha Milik Desa (Bumdes) Sampora, dengan melibatkan masyarakat desa. Hasil budidaya lele dapat langsung dijual ke restoran atau warung di sekitar Tangerang Selatan. Hasil panen lele juga dapat dibuat abon sebagai produk makanan kering siap saji yang dapat dijual dalam kemasan. Untuk membuat abon lele dibutuhkan proses menggoreng lele yang telah diolah dengan bumbu, kemudian ditiriskan agar mengurangi minyak pada abon. Proses penirisan minyak secara manual dengan saringan akan menghasilkan abon yang basah dan mudah tengik karena kandungan minyaknya masih tinggi. Untuk menghasilkan abon kering diperlukan mesin spinner sebagai peniris minyak, yang akan menghasilkan abon lele yang kering dan tahan disimpan dalam waktu yang lebih lama. Parameter waktu pengoperasian mesin spinner menggunakan alat timer. Penggunaan spinner sebagai peniris minyak membutuhkan waktu pengoperasian yang tepat agar abon lele yang dihasilkan lebih kering dan kadar minyaknya minimal. Metode yang digunakan adalah mengadakan pelatihan dalam mengoperasikan mesin spinner untuk meniriskan minyak pada abon lele. Abon yang diproses menggunakan spinner menjadi lebih kering dan renyah, sehingga dapat disimpan dalam waktu yang lebih lama.

Mechanical Properties of Thermoplastic Starch Biocomposite Films with Hybrid Fillers

Thermoplastic starch (TPS) was studied extensively to replace conventional plastic in packaging application. In this study, granule corn starch was first plasticized with water and glycerol to form TPS films and two different fillers were incorporated with TPS to form hybrid biocomposite films (TPSB). Two different fillers: Microcrystalline cellulose (MC) and Nano bentonite (NB) fixed at 1: 4 ratios in various loading (1wt%-6wt%) were incorporated in TPS to study effect of hybrid fillers on the mechanical properties of TPSB films. The effect of different loading of MC/NB on TPSB films was investigated through the structural, morphological and mechanical testing. Fourier Transform Infrared Spectroscopy (FTIR) shows TPS matrix and hybrid fillers are highly compatible due to hydroxyl bonding and verified through the shifting of spectra band. Scanning Electron Microscope (SEM) showed even distribution of fillers in the matrix of TPS. The TPSB films exhibited significant improvement 40% in elongation at break compared to pure TPS films. In this study, 5wt% is best loading of the hybrid fillers to incorporated in TPSB films as it achieved the highest value of tensile strength (8.52MPa), Young’s Modulus (42.0 MPa) and elongation at break (116.3%). Generally, previous studies showed flexibility of TPS composite films reduced with incorporating filler, however in this study, the flexibility TPSB show significant improvement compared to previous studies and exhibit promising potential in dry food packaging application.

Effect of Flaxseed and Flaxseed Oil Supplemented in Caiman Diet on Meat Fatty Acids

Increasing polyunsaturated or long-chain fatty acids in meat for human consumption improves both nutritional quality and consumer perception. The increase could occur through the addition of rich sources of omega-3 fatty acids (such as flaxseed or flaxseed oil) to the animal diet. The aim of this study was to evaluate the effects of dietary supplement with two presentations of flax (crushed seeds or oil) on the change of FA content in two cuts of caiman meat (tail and neck). We measured fatty profile in two different caiman meat cuts (neck and tail) from 30 animals (total length 96.7 ± 4.9 cm, snout-vent length 47.8 ± 3 cm, weight 4.2 ± 0.6 kg), raised in individual enclosures, fed three a week for 50 days with: crushed chicken head and a dry food formulated for these reptiles in a 70/30 ratio (C, n=10), control diet with 10% crushed flaxseed (FS, n=10), and control diet with 10% flaxseed oil (FO, n=10), while the remaining days animals were fed the control diet. Meats from animals fed both enrichment diet (FS and FO) showed an increase of C18:3n-3 and ΣUFA respect to control diet. Although both enriched diets raised the levels of C18:3n-3, the neck showed higher values than the tail. We observed that the neck, is more susceptible that the tail to be improved by FO, which could suggest that it is more beneficial to consume neck meat. In order to be implemented in caiman farms, flaxseed oil is more expensive than seed, but more effective, easier to manage and is practical for application on caiman farms.

Estimation of major nutrients in dry dog foods and their compliance with nutritional guidelines

The aim of this study was to estimate complete extruded dry food for adult dogs, with a particular focus on the nutritional value with respect to current nutritional guidelines for dogs, dietary fiber fractions, the division into breed size. Dog foods were subjected to chemical analyzes to determine the content of basic nutrients and dietary fiber fractions. The material for the research consisted of 15 maintenance foods for adult dogs (five for large breed dogs, five for small breed dogs and five for all breeds dogs). All analyzed feeds met the European Pet Food Industry Federation recommended minimum recommended levels of protein and fat. Individual tested foods were characterized by different levels of dietary fiber fractions, such as acid detergent fiber (ADF), cellulose (CEL), hemicellulose (HCEL). The group of foods for small breed dogs was characterized by the lowest mean of ME (391.23 kcal per 100 g DM). A higher level of ME (393.99 kcal per 100 g DM) was observed in the group of foods for dogs of large breeds, and the highest (397.05 kcal per 100 g DM) – in the group of foods for dogs of all breeds.