Waste management: a study on generating organic fertilizer from oil and grease trap systems

The grease and oil trap systems (GOTS) of four university food service establishments (FSE) were assessed and treated to evaluate the potential use of the sludge collected to produce compost. The sludge collected from each FSE was kept in a drying bed for 30 days (SDB), during which time calcium oxide was frequently added for stabilization. The sludge deposited monthly was reduced to half after the drying process and was then deposited in a composter and mixed for a period of 22 days with constant agitation. The compost obtained was treated with degrading enzymes and was denominated enzymatic composting (EC), while the remaining compost was not treated with enzyme and was denominated non-enzymatic compost (NEC). The total composting cycle of the sludge lasted 83 days, during which time various physical and chemical analyzes were conducted in the three types of substrates (SDB, NEC, and EC). The total time of the research was 2.5 years. The percentages of phosphorus, potassium, magnesium, and calcium suggest the use of the three substrates as organic fertilizer. A recommendation resulting from this research is to evaluate the sludge quality by mixing it with other substrates such as fruit peels with high nitrogen content and the sludge from wastewater treatment systems.

Beverages and Desserts With Therapeutic and Prophylactic Properties Based on Alginate-Containing Biogel From Laminaria -- ``Vitalgar Cardio''

In this research, recipes were developed for beverages and desserts based on ”Vitalgar Cardio”, abiogelthat contains alginate, has therapeutic and prophylactic properties, and was produced from laminaria at the SPC ”Vita-Li” LLC. ”Vitalgar Cardio”, in its liquid form, as well as desserts based on it, is a source of soluble dietary fiber (alginates) and chemical elements such as potassium, magnesium and iodine, and is an adsorbent of various toxins, including radionuclides and heavy metals. The developed products have traditional appeal, with a focus on healthy nutrition, which is currently being promoted among the population. Keywords: Lamibaria, Alginate, Fucoidan

Fermented Milk Beverages Fortified with Soy Protein

Introduction. Fermented milk beverages with various vegetable additives expand the range of functional foods with probiotics, vitamins, and minerals. The research objective was to develop a new technology for fermented milk drinks fortified with soy protein. Study objects and methods. Heat-treated cow’s milk with Direct Vat Set bacterial starter served as the control sample, while the experimental samples featured fermented milk fortified with soy additives. The soy protein ingredient was obtained from powdered sprouted soybean. Soybeans were pre-germinated in a thermostat at 26°C for 24 h and blanched with steam for 15 min. After that, 1–9% of the soy substance was added to pasteurized milk and fermented at 38–40°C for 6–8 h. The resulting sample was tested for quality indicators and physicochemical composition. Results and discussion. The best sensory properties belonged to the sample with 5% mass fraction of the soy additive. As a result, the soy-fortified beverages entitled Bifivit and Immunovit had a better nutritional value: protein – by 1.92 and 1.79 g, fat – by 0.77 and 0.75 g, vitamin E – by 0.16 mg, choline – by 23.82 mg, potassium – by 149 mg, phosphorus – by 19 and 22 mg, calcium – by 25 and 24 mg, magnesium – by 22 and 23 mg, respectively. One portion (100 g) of these drinks contained over 15% of recommended daily intake of protein, vitamin B2, potassium, magnesium, calcium, and phosphorus. The content of lactic acid and bifidobacteria remained above the norm (1×108) both in fresh products and by the end of their shelf life. Conclusion. The article introduces a technology of new functional soy-fortified fermented milk drinks with improved chemical and sensory properties.

Comparison between Bromine, Calcium, Chlorine, Iodine, Potassium, Magnesium, Manganese, and Sodium Contents in Normal Thyroid and Riedel’s Struma

Role of chemical elements (ChE) in etiology and pathogenesis of Riedel’s disease (RD) is unclear. The aim of this exploratory study was to assess whether there were significant changes in thyroid tissue levels of eight ChE (Br, Ca Cl, I, K, Mg, Mn, and Na) are present in the fibrotic transformed thyroid. Eight ChE of thyroid tissue were determined in 6 patients with RD. The control group included thyroid tissue samples from 105 healthy individuals. Measurements were conducted using non-destructive instrumental neutron activation analysis with high-resolution spectrometry of short-lived radionuclides. Reduced mean values of Ca and I content in 6.3 and 6.7 times, respectively, while elevated level of Br in 5.1 times were found in thyroid with RD in comparison with normal level. Because considerable changes in some ChE contents in tissue of thyroid with RD were found, it is reasonable to assume that the levels of these ChE in affected thyroid tissue can be used as RD markers. However, this topic needs additional studies.

Genipap flour and its technological potential for food production and manufacturing

This research aimed to evaluate the technological potential of genipap flour (Genipa americana L.) in freeze drying and oven drying processes. The ripened genipap fruits were harvested and submitted to pulp extraction, which after dehydration in an oven and freeze drying, were crushed to obtain the flours. When analyzed by X-ray diffraction, the flours were amorphous, with indicative of starch. In addition, the presence of water, aromatics and primary alcohols was observed by infrared spectra (FTIR). In micrograph (SEM) FPJDE was less porous and starches were identified. For thermogravimetry (TGA) similar thermal events occurred, it was important to verify the thermal behavior, humidity and ash present in the food. In the mineral composition, potassium, magnesium, manganese, iron, phosphorus, copper, and calcium were present, the flours as a source of manganese and with a high content of iron, potassium, copper and magnesium. It was concluded that the flours present a quantity of nutrients and favorable technological characteristics such as: thermal stability, humidity below that established by law for the manufacture and production of food.

RATIONAL USE OF NATURAL RESOURCES AND RESOURCE CONSERVATION IN THE PRODUCTION OF BUILDING MATERIALS

The problem of using natural zeolites and utilization of spent sorbents-zeolites used in industrial water purification processes is considered. The promising possibility of their use as additives in the production of cement and concretes, as additives to Portland cement, is shown. Zeolites are crystalline aqueous aluminosilicates containing as cations elements I and II groups of the periodic table, in particular sodium, potassium, magnesium, calcium, strontium, and barium.

The Effects of Reduced Mineral Fertilisation Combined with the Foliar Application of Biostimulants and Fertilisers on the Nutrition of Maiden Apple Trees and the Contents of Soil Nutrients

The experiment compared the use of a dose of mineral fertilisation reduced by half in a nursery, which was replaced by foliar treatment with biostimulants and fertilisers. The control combination was a full dose of mineral fertilisation without foliar treatments. The half dose of mineral fertiliser applied into the soil decreased its acidity and salinity. At the same time, it decreased the soil content of macro- and micronutrients, except for calcium and iron. In most cases the simultaneous foliar application of the four biostimulants tested in our experiment reduced the content of macronutrients in the leaves of maiden apple trees, except for calcium. On the other hand, it increased the iron (28.2% average) and manganese (24.8% average) levels in the leaves but reduced the levels of zinc (11.8% average) and copper (25% average). The foliar application of two fertilisers increased the leaf contents of phosphorus (12% average) and calcium (9.3% average). One of the fertilisers also increased the leaf contents of potassium, magnesium, and micronutrients.

Frequency of Meals Prepared Away from Home and Nutrient Intakes among US Adolescents (NHANES 2011–2018)

Frequency of consuming foods prepared away from home has been associated with lower diet quality among adults and adolescents in several earlier studies. Nutrient and food group intake and Healthy Eating Index (HEI)-2015 scores were compared among a U.S. nationally representative sample of adolescents (12–19 years, n = 3975) by frequency of consuming food prepared away from home ≤2 times/week (n = 2311) versus >2 times/week (n = 1664) using National Health and Nutrition Examination Survey (NHANES) data from 2011–2018. Regression analyses were used to compare intakes among adolescents by frequency of eating meals prepared away from home adjusting for covariates. Older (16–19 years) vs. younger (12–15 years) adolescents and those from homes with higher vs. lower family income to poverty ratios had greater frequency of eating meals prepared away from home. Intakes of nutrients of concern for adolescents including choline, vitamin D, potassium, magnesium, fiber, phosphorus, folate, iron, and total HEI-2015 scores and component scores for total vegetables, and greens and beans were lower among adolescents who consumed meals prepared away from home more vs. less often. However, no differences were noted among food group intakes considered good sources of nutrients of concern such as total fruit, total vegetables, whole grains, and total dairy, except for beans and peas by frequency of eating foods prepared away from home. Greater frequency of eating foods prepared away from home was associated with lower diet quality among adolescents in a nationally representative sample of U.S. adolescents.