mango kernel
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2022 ◽  
Vol 1048 ◽  
pp. 459-467
Author(s):  
Sadamanti Sireesha ◽  
Utkarsh Upadhyay ◽  
Inkollu Sreedhar ◽  
K.L. Anitha

Heavy metal contamination has been one of the primary environmental concerns for many years in most developing countries. As the industries continue to search for low-cost and efficient adsorbents to treat their effluents contaminated with these toxic metal ions, biomass-based adsorbents have gained much attention. This work exploits such ten different biomass-based adsorbents (namely, Karanja de-oiled cake, Neem de-oiled cake, Neem leaves, Moringa Leaves, Bagasse, Mango Kernel, Wheat Bran, Eucalyptus, Fly ash, and Corn cob) for adsorption of copper ions in particular. Further, selected adsorbents (namely Karanja de-oiled cake, Neem de-oiled cake, Bagasse, Wheat Bran and Mango Kernel) were taken to the next stage and modified to biochar and tested again for copper removal. Among the biomass-based adsorbents, the highest adsorption capacity was observed for Neem de-oiled cake (equal to 9.6 mg/g). While for biochar-based adsorbents, Bagasse showed the highest adsorption capacity for copper (equivalent to 13.0 mg/g).


Author(s):  
Lukmon Owolabi Afolabi ◽  
Oluwafunke T Afolabi-Owolabi ◽  
Abdulhafid M Elfaghi ◽  
Djamal Hissein Didane ◽  
Mohammed Ghaleb Awadh ◽  
...  

Thermal fluids modulate temperature conditions around the thermal collector systems indirectly by circulating the heat transfer fluid throughout the heat exchanger, thereby simulating cooling and heating with thermal condition. This study investigates biofluid from Moringa oleifera kernel, Date kernel, Palm kernel, Coconut kernel and Mango kernel as base fluids for heat transfer fluid application in solar thermal technology. The methodology employed in this study is experimental and the analyzed biofluids results was compared with conventional heat transfer base fluids. Thermal constant analyzer (TPS-2005S), CT-72 Transparent viscometer and Eagle eye SG-500 portable digital hydrometer were used to measure the thermophysical properties, viscosity, and density, of the biofluids respectfully. From the results, the biofluids showed comparative thermophysical properties to conventional base fluids. Moringa oleifera kernel oil and Mango kernel oil has the best quality among the biofluids with thermal conductivity, specific heat, viscosity, and density value was 0.1698Wm/k, 1984.01J/kg.K, 37.12mm2/s, 874.23kg/m3, and 0.2642Wm/k, 763.18J/kg.K, 45.27mm2/s, 914.22kg/m3, respectively. The biofluids was thermally stable after exposure to several heating cycles and heating temperature as no significant degradation was observed in there thermophysical properties. However, there are needs for further experimental studies on clogging and possibility of enhancement of biofluids with organic nanoadditives.


2021 ◽  
pp. 107462
Author(s):  
Jaume Gomez-Caturla ◽  
Juan Ivorra-Martinez ◽  
Diego Lascano ◽  
Rafael Balart ◽  
Daniel Garcia-Garcia ◽  
...  
Keyword(s):  

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Seng Bee Ng ◽  
Ze Yee Pong ◽  
Kian Aun Chang ◽  
Yun Ping Neo ◽  
Lye Yee Chew ◽  
...  

PurposeMango seed, an agricultural food (agri-food) waste obtained during mango processing is generally discarded and causes environmental stress. In the present study, mango kernel was processed into flour and incorporated into macaron formulation. This study aimed to investigate the antioxidant potential, physicochemical properties, and sensory qualities of macaron after substitution of almond flour (AF) with 0% (control, MC-0), 20% (MC-20), 40% (MC-40), 60% (MC-60), 80% (MC-80) and 100% (MC-100) (w/w) of mango kernel flour (MKF).Design/methodology/approachSensory evaluation was conducted using a nine-point hedonic scale (n = 90 young adults) to evaluate the acceptance towards MC-0 (control), MC-20, MC-40, MC-60, MC-80 and MC-100 macaron shells (without mango-flavoured ganache). The most preferred formulated and control macarons were subjected to proximate analyses according to the methods of Association of Official Analytical Chemists for moisture, ash, and protein, and American Oil Chemists' Society for fat. Carbohydrate content was estimated by difference. Physical analyses such as colour, pH and water activity (aw) were performed using various instrumental techniques. Antioxidant activity of all macaron shell formulations was accessed using 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity (DPPH-RSA). Sensory evaluation was repeated using a five-point hedonic scale to determine the acceptance of the most preferred macaron (with mango-flavoured ganache) among consumer panels of all age groups (n = 80).FindingsThe first sensory acceptance test revealed that macaron shell with 40% MKF substitution (MC-40) was the most preferred formulation among young adults aged 18–35 years old. Moisture and ash contents between MC-0 and MC-40 were found to be similar (p > 0.05), while significant differences (p < 0.05) were observed for the fat and protein contents. Antioxidant activity increased proportionally with increasing MKF substitution and exhibited significant improvement (p < 0.05) in MC-40. Approximately 93% of the panellists expressed their liking towards MC-40 in the second sensory acceptance test. Overall, this study demonstrated that 40% MKF substitution in macaron improved its antioxidant performance without compromising consumers' acceptance.Originality/valueThis innovative research features the incorporation of MKF in the development of an economical and healthier macaron. The results constitute industrial relevant findings pertaining to its application feasibility and nutritional properties. This research has contributed knowledge to the existing literature as well as benefitted food manufacturers to develop value-added products that could meet the needs and expectations of interested parties, including consumers, governmental organisations, health-cautious advocates and healthcare providers.


2021 ◽  
Vol 7 (5) ◽  
pp. 5032-5047
Author(s):  
Ali Al Bshahshe ◽  
Martin R.P. Joseph ◽  
Amgad A. Awad El-Gied ◽  
Ahmed Al-Hakami ◽  
Ashish Kumar ◽  
...  

Multidrug-resistant (MDR) Acinetobacter species are opportunistic pathogens that are clinically important, which causes severe infection during a prolonged stay in an Intensive Care Unit (ICU) of the hospital. In the present study, we screened clinical isolates of Acinetobacter species for its MDR nature from the ICU of a tertiary care centre at Abha, Saudi Arabia during the period of 2013-2017. Confirmed MDR Acinetobacter species clinical isolates were challenged against ethanolic extracts from mango kernel (Mangifera Indica L.) by classical disc diffusion method. In total, we characterized 124 MDR Acinetobacter isolates, out of which 62 (50%) were Acinetobacter baumannii (MDR-AB), 41 (33.1%) were Acinetobacter baumannii complex (MDR-ABC), 15 (12.1%) were Acinetobacter baumannii-haemolyticus (MDR-ABH), 3 (2.4%) were Acinetobacter haemolyticus (MDR-AH) and 3 (2.4%) were Acinetobacter iwoffii (MDR-AI). We observed that MDR-AB isolates were inhibited by ethanolic extract of M. indica with minimum inhibition concentration (MIC) of 0.25 mg/ml. Concentrations of 50 mg/mL, 5 mg/mL and 0.5 mg/mL exhibited average inhibition zones of 18.74±0.09, 15.51±0.08 and 9.74±0.06 mm respectively showing a concentration dependent antagonisms (R2= 0.947). The results of M. indica were comparable to Colistin inhibition zone of 14.98±0.72 mm with 50 mg/mL and 5 mg/mL exceeded those of the positive control (p= 0.6721 and 0.1045, respectively). However, Colistin showed minor increase over M. indica at the concentration 0.5-mg/ mL (p= 0.5384). More specifically, MDR-AB strains have shown a substantial susceptibility to mango kernel extract (0.25 mg/mL) with antagonism similar to that of Colistin. Thus, the study shows that the extracts of mango kernel as a potential drug target and could be potentially used as an adjunct treatment along with the standard agents to treat Acinetobacter infections.


Processes ◽  
2021 ◽  
Vol 9 (9) ◽  
pp. 1660
Author(s):  
Esther Alicia Medina-Rendon ◽  
Guadalupe María Guatemala-Morales ◽  
Eduardo Padilla-Camberos ◽  
Rosa Isela Corona-González ◽  
Enrique Arriola-Guevara ◽  
...  

The novelty of this work is the use of two mango by-products, mango peel and kernel, to obtain an extruded food. As well as the development of this food through a design of mixtures, we conducted sensorial analysis of the food through a hedonic test, in order not only to develop an extruded food with mango by-products, but also to develop a food that will be accepted by the consumer. A simple lattice mixture design was carried out with 14 mixtures, where the components were white corn flour (WCF), mango peel flour (MPF) and mango kernel flour (MKF), both from the Tommy Atkins mango variety. Physical and chemical properties such as the expansion index (EI), hardness, water absorption index (WAI), water solubility index (WSI), total phenols, DPPH and ABTS were evaluated. An optimization region was found that included 3 design points. Mixtures 1, 6 and 12 were evaluated using a nine-point hedonic scale to determine the acceptability of the product. Appearance, taste, and texture of the extrudates was evaluated. The extrudate with the best overall acceptability and the optimum physical and chemical properties contained 58.33% white corn flour, 33.33% mango peel flour and 8.33% mango kernel flour.


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