Bioavailability of Nano-calcium from Parang Fishbone Extracted with Alkaline Solvent at Varying Ratio of NaOH and Extraction Time

This work aimed to extract fixed oil from moringa seeds by optimizing the oil extraction process parameters with the aid of response surface methodology (RSM). The effects of three independent oil extraction process factors particle sizes (0.3–0.7 mm), temperature (50–70 °C) and time (6–8 h) for oil extraction from moringa seeds were studied. The proximate analysis of moringa seeds: ash content, acid value, ester value and saponification value were 5 ± 0.46, 2 ± 0.77, 257 ± 73 and, 260 ± 0.50wt.%, respectively. A quadratic model was used to correlate the interaction effects of the independent variables for maximum oil extraction at the optimum process parameters by employing central composite design (CCD) with RSM. The work indicates that the interaction of temperature and particle sizes is the most significant parameters among the model terms, followed by the interaction of temperature and extraction time effect on oil yield and finally, interaction of particle sizes and extraction time had no significant effect on oil yield. The studied results reported a better oil yield: 43.18 ± 0.52% at extraction temperature of 59.79 °C, particle size of 0.41 mm and extraction time of 6.54 h with supported a maximum desirability of 1. The oil obtained was analysed for various parameters: acidity value 2.2 ± 0.05, iodine value 63.4 ± 0.08, refractive index 1.52 ± 0.01 and density 0.90 ± 0.01. This study concludes that oil obtained from moringa seeds could be utilized as a source of edible oil for human consumption.

Ragi Mudde, a traditional preparation from finger millet (Eleusine coracana), is a culturally and nutritionally significant staple of Karnataka, India. Millets like ragi are highly nutritious, drought-resistant and adaptable to semi-arid conditions, making them vital for food security and sustainable agriculture. Ragi Mudde is not only a source of carbohydrates, calcium, iron and dietary fiber but also an integral part of Karnataka’s culinary heritage, reflecting rural traditions, agrarian lifestyles and local cultural identity. The study analyzed traditional preparation methods, physicochemical properties and nutritional composition of Ragi Mudde. Ragi flour of varying particle sizes (150 μm, 300 μm, 450 μm, 600 μm, 750 μm) was used to prepare Ragi Mudde following conventional cooking techniques. Physical, chemical and functional properties such as bulk density, water absorption, moisture content, fat content and ash content were measured. The work was conducted at RNS Institute of Technology during 2025. Particle size of ragi flour significantly influenced the physicochemical characteristics of Ragi Mudde. Bulk density decreased while water absorption, moisture content, fat and ash content increased with coarser flour. Ragi Mudde prepared from finer flour had denser texture, while coarser flour yielded softer and more water-absorbent mudde. Nutritionally, Ragi Mudde was a rich source of calcium, iron, dietary fiber and moderate protein, supporting energy needs and overall health. Ragi Mudde is a culturally significant, nutrient-dense functional food that embodies the culinary heritage of Karnataka. Its preparation methods, nutritional value and adaptability highlight the relevance of traditional millet-based diets in contemporary nutrition and sustainable food systems. Preservation and promotion of Ragi Mudde can support and provide a sustainable, health-promoting dietary option for modern and traditional populations alike.

This study explored the effect of substituting wheat flour (WF) with distinctive optimal doses of buckwheat flour (BF) corresponding to large, medium, and small particle sizes (PS), previously established based on an optimization process, on composite flour characteristics, dough rheology, and bread quality. The optimal dose for each PS was established in a previous study. The highest value for protein, lipid, mineral, and amino acids was found in the optimal composite flour with medium PS, with significant differences between those with large and small PS. The addition of BF in WF at doses corresponding to each fraction provides optimum rheological properties, with the large and medium PS providing higher performance compared to the small one. The same tendency was observed for volume and texture parameters of bread made from optimal composite flours with medium and large PS, respectively, but the crust and crumb lightness presented lower values than bread with small PS. Regarding the bread nutritional profile, the sample with medium PS possessed the highest protein, lipid, and ash content. Compared to the wheat bread, a considerably higher amino acid content, up to 21.22%, was found in bread made from optimal composite flours with medium and small PS, respectively. The bread samples with medium and large PS, respectively were superior in minerals, the value being up to 2.63 times higher compared to the control. Sensory characteristics results revealed that the bread samples containing 9.13% large and 10.57% medium PS were the most preferred by panelists. The results of this research make an important base to suitably develop wheat–buckwheat bread applications in the future.

Many workers have observed that under standardized conditions only part of the fat present in spray-dried milk can be extracted by fat solvents. This fat is usually called 'free fat' and has been related to other powder properties which are of practical importance.Contradictory results obtained by different workers have raised doubts concerning the practical significance of free fat. Moreover the explanation generally accepted in the literature, that free fat is 'unprotected fat' mainly situated on the particle surface, is not altogether satisfactory.An experimental study of the properties of free fat and its relation to powder properties of practical significance was carried out. The results of this study were described in a series of papers in Netherlands Milk and Dairy Journal and are collected in this thesis.In Chapter 1 a general outline of the problem and a brief review of the literature are given.It seemed desirable to investigate the influence of the experimental conditions during the determination of the free-fat content because earlier authors used widely varying conditions. In Chapter 2 it is shown that the extraction time and temperature influence considerably the amount of fat which is extracted but its influence may depend strongly on the powder under investigation.Because it was not clear which experimental conditions yielded free-fat contents relevant to other powder properties, two methods were usually applied, differing widely in contact time and extraction temperature.Particle size is of major importance for the physical properties of most powders. In Chapter 3 two methods are described to determine the mean particle size and the particle size distribution of spray powders, viz gas permeametry and microscopic counting, respectively. With these methods the influence of certain process parameters on particle size and the influence of particle size on the free-fat content of spray-dried whole milk were studied. It is shown that the mean particle size increases inversely with Vp, p being the spray pressure. Orifice diameters appeared to be of minor importance. Increasing the dry-solids content of the concentrated milk in the range of 30-45 % resulted in a reduction of the number of small particles. No influence of the particle size on the fat content and the moisture content was observed, but both the mean particle density and the free-fat content strongly increase with decreasing particle size.It is suggested that the influence of some processing parameters on the free-fat content of spray-dried whole milk may be attributed to their influence on particle size.With 20 powders, widely differing in free-fat content, the possible relationship between free fat and other powder properties of practical importance is investigated (Chapter 4). From the results the following conclusions were drawn: 1. There is no influence of the free fat on the development of oxidation flavour during 6 months' storage at 30°C in the presence of air; 2. The solubility of spray-dried whole milk is usually better if its free-fat content is higher, but probably there is no causal relationship between the two quantities; 3. Below a free-fat content of 20 % (of the fat) there is a tendency for the dispersibility to increase with decreasing amount of free fat. This is not the case above 20 % free fat. Because both particle size and homogenization may effect dispersibility as well as free-fat content, no causal influence of free fat on dispersibility could be observed; 4. Neither cream rising nor foam formation during reconstitution is materially influenced by the amount of free fat in the powder. Churning of the butterfat by vigorously stirring during reconstitution was observed only with powders containing much free fat, prepared from unhomogenized concentrated milk. No quantitative correlation was observed between the amount of churned butterfat and the free-fat content of the powder.Chapter 5 treats the stickiness of spray-dried whole milk and a simple test to determine the cohesion of such powders is described. Good agreement between this cohesion and the visual observation of stickiness was found. It is shown that the cohesion of spray-dried whole milk increases with decreasing particle size as expected. Unexpected, however, was that the cohesion is independent of fat content in the range of 20-45 % fat, and of free-fat content. In spite of this, experiments at different temperatures showed that the milk fat is an important factor in the cohesion, and it is suggested that only a small amount of surface fat on the particles is already sufficient to give cohesion to whole milk powders. Probably fat contents higher than 20% result in more surface fat, but this does not increase the cohesion.It is shown that an increase of moisture content decreases the cohesion in the range of 2-4%, but a strong rise of cohesion occurs in the range of 4-7%, probably due to increased plasticity of the powder particles and to lactose crystallization.In Chapter 6 it is shown that the free-fat content decreases considerably when the moisture content of spray-dried whole milk is increased in the range of 2-8 %. The effect appeared to be reversible. It is suggested that part of the fat is extracted from the milk powder particles via capillary pores or cracks, which close when the powder absorbs water.With a scanning electron microscope photographs were taken of dried milk particles without water being used, this to avoid artefacts. The method is described in Chapter 7 and a few photographs are shown.From measurement of the penetration speed of nitrogen into the powder particle porosity factor was calculated (Chapter 8). There appeared to be a strong correlation (r = 0.94) between the free-fat content and this particle porosity. From this observation it is concluded that the particle porosity is of major importance for the extraction of fat from milk powders.Photographs taken with a scanning electron microscope show cracks and pores in particles with high porosity, whereas in less porous powder particles only surface folds and occasional cracks could be observed.Possible explanations of particle porosity are discussed.Chapter 9 contains the fat globule size distributions in concentrated milk and in milk reconstituted from whole milk spray powders with various free-fat contents as determined with a Coulter counter. It is concluded that the spraying of concentrated milk causes a considerable size reduction of the fat globules. Some coalescence of fat globules takes place during drying or during reconstitution of milk from the powders. A rather good relationship is obtained between the free-fat content of the powders and the percentage of fat present as fat globules>2 μm in milk reconstituted from the same powders.The phenomenon that only part of the fat in spray-dried whole milk can be extracted by fat solvents is usually explained by the assumption that this 'free fat' is unprotected surface fat.In Chapter 10 it is shown that surface fat in such powders is dissolved in a few seconds by organic solvents. The amount of fat extracted by the majority of the extraction methods with much longer contact times applied until now, consists for only a minor part of surface fat in many cases. Experiments with spray powders consisting only of lactose and anhydrous butterfat show that fat globules without protein membranes can be protected by the amorphous lactose against fat solvents.A new model for the occurrence of free fat in spray-dried whole milk, based on the accessibility of the fat in the powder particles, is proposed.The relationship between fat content and free-fat content of spray-dried whole milk is investigated, and the curves which were obtained are explained with the new model.Finally the practical consequences of the model are discussed and compared with the results of earlier experiments. The conclusion is that only the surface fat is relevant because of its possible influence on dispersibility and the cohesion of spray-dried whole milk. This fat can be determined approximately with a very short extraction (e.g. 10 seconds) at room temperature.

The purpose of this study was to determine the effect of variations in extraction time and trehalose concentration on the physicochemical characteristics of durian monthong powder extract using the freeze-drying method. The research design used a Randomized Group Design (RAK) with a 3x3 factorial pattern consisting of 2 (two) factors with 2 (two) replications, resulting in 18 experimental units. These include extraction time (W) with 3 levels, namely w1 (90 minutes), w2 (120 minutes), and w3 (150 minutes), and trehalose concentration (K) with 3 levels, namely k1 (10%), k2 (20%), and k3 (30%). The responses contained in this study are physical responses and chemical responses. Physical responses include dissolving time, solubility, yield, camba density, hygroscopicity, color intensity, and Scanning Electron Microscope (SEM) test. Chemical responses include water content, protein content, fat content, total sugar content, vitamin C content, antioxidant activity content, and aromatic compound analysis. The results showed that the effect of extraction time affects the response of solubility time, yield, color intensity, water content, protein content, total sugar content, vitamin C content, and antioxidant activity. The concentration of trehalose significantly affects the response of dissolving time, solubility, yield, camba density, hygroscopicity, color intensity, water content, protein content, total sugar content, vitamin C content, and antioxidant activity. The interaction between extraction time and trehalose concentration affects the response of solubility time, yield, color intensity, water content, protein content, total sugar content, vitamin C content, and antioxidant activity. Treatment w1k1 (extraction time 90 minutes and trehalose concentration 10%) provided the best sample results in product quality.

The Effects of Particle Size and Origin of Calcium Carbonate on Performance and Ossification Characteristics in Broiler Chicks

Lima bean (Phaseolus lunatus L.) has a high bioavailability and good of amino acids balanced. Lima bean was pontentially used as a food ingredient on food manufacturing. In order to enhance its properties, the bean flour wasmodified by spontaneous fermentation. The aim of this research was to obtaine the appropriate fermentation pH and time on the production of modified lima bean flour. The fermentation pH were 4.5; 5 and 5.5 in combination with fermentation time of 16, 24 and 32 hour. The Modified lima bean flour was then determined its moisture, ash, fat and soluble protein content. viscosity, bulk density, lightening, oil holding capacity (OHC), water holding capacity (WHC), foaming activity and stability index, emulsifing activity and stability index. The research results showed that the best treatment resulted by fermentation pH of 5.5 for 16 hours. The modified lima bean flour had 8.10 ± 0.68 % water content, 5.52 ± 1.06 % ash content, 0.19 ± 2.18 % fat content, 33.74 ± 1.20 % soluble protein content, 16 ± 0.00 mPas, hot viscosity, 17.33 ± 0.58 mPas cold viscosity, 0.88 ± 0.00 g/ml bulk density, 91.43 ± 0.38 brightness, 250.01 ± 43.76% oil holding capacity (OHC), 189.49 ± 9.17 % water holding capacity (WHC), 28.22 ± 0.40 ml/g foaming activity, 26.52 ± 1.31 % foaming stability, 333.63 ± 6.70 m2/g emulsion activity and 3.66 ± 0.01 hour emulsion stability. Based on those properties, the modified lima bean flour showeh high potency on many food application.

Objective: To compare and analyze the clinical curative effect and safety of chemoembolization with drug-loaded microspheres of different particle sizes (D-TACE) for the treatment of hepatocellular carcinoma. Methods: Clinical data of 281 cases with hepatocellular carcinoma treated with drug-loaded microspheres-transarterial chemoembolization (TACE) were retrospectively analyzed. According to the different particle sizes of drug-loaded microspheres, they were divided into 100~300 µm (small particle size) and 300~500 µm (large particle size) group. Tumor response rate and complication conditions at 1, 3, and 6 months after chemoembolization were compared. The overall survival time of the two groups were analyzed. Quantitative data conformed to normal distribution and homogeneity of variance were compared using t-test, while other with Wilcoxon signed rank-sum test. Qualitative data were compared using χ2 test. Kaplan-Meier method was used for survival analysis, and the differences in survival were analyzed using Log-rank test. P＜0.05 was considered as statistically significant. Survival curves and histograms were drawn using GraphPad Prism9.1 software. Results: The complete remission rates at 1, 3 and 6 months after surgery in the small and large particle size groups were 31.25%, 30.15%, and 42.45% and 18.25%, 15.79% and 24.74%, respectively, and the differences were statistically significant between groups (P1 month=0.012, P3 month=0.009, P6 month=0.008, P＜0.05). The objective remission rates at 1, 3 and 6 months after surgery in the small and large particle size groups were 88.19%, 76.99%, and 70.75% and 81.02%, 72.81% and 53.60%, respectively. Six months after surgery, the small particle size group (objective response rate = 70.75%) was significantly higher than the large particle size group (objective response rate=53.6%, P=0.012). The disease control rates of the small particle size group were 95.14%, 83.33%, and 74.53%, while large particle size group were 91.24%, 81.58%, and 64.95%, respectively, with no statistically significant difference between the two groups. However, the incidence of postoperative biliary tumors (6.20%) was significantly higher in the small-size than large-size group (0.70%), and the difference was statistically significant (P＜0.05, P=0.03). There were no statistically significant differences between other adverse events such as post-embolization syndrome, liver abscess, and myelosuppression. The median survival time of the small and large particle size groups was 31.8 months and 20.5 months, respectively, but the difference was not statistically significant (P=0.182). Conclusions: In the treatment of hepatocellular carcinoma with D-TACE, the short-term curative effect of the small particle size group was better than large particle size group, but the incidence of biliary tumors was high, and D-TACE of different particle sizes had no significant effect on long-term survival.

The impact of curing and extraction time on yield and quality (water and ash content, gel and organolaptic properties) of the base gelatin from goat skin was investigated. The yield, water and ash content also gel strength of goat gelatin (GG) increased with increasing curing (10-50 days) and extraction time (4-5 hours). Higher water and ash content was observed with 30 days curing and 5 hours of extraction compared with the others conditions. In line with these, the higher gel strength was observed under the same conditions. The ash content of GG with 30 days curing and 5 hours extraction time increased by 0,26% compared to the GG with lower curing and extraction time. The Gel strength of all gelatins increased as the curing and extraction time of gelatin increased. To know the effect of curing and extraction time on gelatin organoleptic properties, ie color, has been analysed using Visible UV spectrophotometer. The results showed that there has been a detectable increase in color become darker along with increased curing and extraction time. Nevertheless, at higher extraction times (6 hours), the yield and quality of gelatin can not be analysed because the goat skin material has been destroyed. According to Indonesian Industrial Standard based on Indonesian National Standard (SNI) 06-3735-1995, it can be said that the best quality gelatin from goat skin was obtained from the manufacturing process using 30 days curing and 5 hours extraction time.

Objective: Increasing calcium bioavailability by decreasing calcium salt particle size in the supplement may be one way to increase calcium absorption. The aim of the study was to compare (1) large versus small particle size CaCO3 supplements and (2) small particle size CaCO3 supplement versus placebo on calcium absorption and retention in adolescent girls.Methods: Thirty-one adolescent girls, aged 11 to 14 years, participated in two 3-week calcium balance periods separated by a 1-week washout period. During both balance periods, the subjects consumed a controlled diet containing 804 mg/d calcium. Using a crossover design, one group (n = 19) received an additional ∼600 mg/d calcium of two ∼300-mg calcium doses as either large particle (18 μm; i.e., standard commercial form) or small particle (13.5 μm) CaCO3. A second group (n = 12) received ∼600 mg/d calcium from small-particle CaCO3 or placebo.Results: The parathyroid hormone suppression curve, following a challenge, from the first arm of the study indicated that calcium absorption from the small particle size CaCO3 was less than that from the large particle size CaCO3. The parathyroid hormone suppression curve from the small particle versus placebo arm indicated that calcium absorption from small particle size CaCO3 was greater than placebo. Calcium balance (Ca intake – [urine Ca + fecal Ca]) demonstrated that the small particle size CaCO3 supplement increased Ca retention nearly 2-fold compared with placebo (p < 0.05; 496 ± 213 and 256 ± 94 mg/d, respectively). However, there was no significant difference in Ca retention due to small versus large particle size of CaCO3 (p > 0.05; 349.1 ± 131.6 and 322.0 ± 194.2 mg/d, respectively).Conclusions: Dietary supplementation with CaCO3 is effective in increasing calcium absorption and retention compared with placebo. But there is no advantage of small compared with large particle size CaCO3 on calcium absorption and retention.

A comparison of the bioaccessible calcium supplies of various plant-based products relative to bovine milk

This study evaluates the effect of crushed and cubed ice on the preservation of fat, ash, and moisture content of the Red Snapper and Indian Mackerel stored for seven days. The determination of fat, moisture, and ice storage content was determined at three days (0,4,7) throughout the storage period. Statistical analyses were carried out to indicate the significant difference in the effects of treatment days and physical characteristics of ice on the crude fat, ash, and moisture content. The fat and ash percentage decrease while the moisture content in both ice storage increases throughout the storage period. Red Snapper comprises 1.32% fat, 78.00% moisture, and 1.03% ash content, while Indian Mackerel is composed of 1.30% of fat, 72.50% moisture, and 1.06% ash content during the initial storage period. The fat content in both species starts to decrease during day four in both storages, where the highest deterioration of fat (42-43%) was found for both species kept in cubed ice. The moisture content results show an increase in the moisture content for both species, where the highest percentage (7-8%) was found in both species kept in cubed ice. The ash content decreased in both species kept in cubed ice (22.00 - 42.00%) throughout the storage period. The study suggested that crushed ice is one of the fish preservation options for preserving fish quality.

Calcium (Ca) bioavailability of different levels of calcium carbonate using male Sprague-Dawley derived weanling rats was determined. Normalized value (NV), the relative bioavailability (RBV) and calcium absorption in three levels (0.14, 0.19 and 0.24 %) of three balanced diets (diets No 1, 2 and 3) of calcium carbonate (CaCO3) as a source of calcium were estimated. Normalized values and RBVs in femur, tibia and fibula for rats fed diet containing 0.19% calcium (No.2) were significantly (P<0.05) higher (81.8 and 100 %, respectively ) than those (78; 95 and 78; 95 ) for rats fed diet containing 0.14% (No.1) (78; 95 and 78; 95, respectively) and diet containing 0.24% calcium (No.3)(60.8; 74.2 and 60.2;73.6, respectively). Results also show that calcium absorption, total body calcium and serum calcium for rats fed diet No.2 were significantly (P<0.05) higher than those of rats fed diets No.1 and 3. It was concluded that calcium carbonate based diet containing 0.19% calcium with 1.5:1 calcium to phosphorus ratio may give high calcium bioavailability for growing rats which was considered as standard (control) diet for other diets.

The potential of visible and near infrared (NIR) spectroscopy to predict the fat, crude protein (CP) and ash content (g kg−1 DM) in dry ground chicken carcasses was evaluated. In addition, NIR spectroscopy was used to discriminate between ground carcasses from three different chicken genotypes: fast-growing broiler, slow-growing broiler and a layer-type chicken. When corrected for age and body mass (BM), the fast-growing broiler had the highest fat content and the lowest CP and ash content of the three genotypes. In contrast, the layer genotype had the highest CP and ash content and the lowest fat content. The fat, ash and CP content were intermediate in the slow-growing broilers. Spectra could explain a high proportion of the variability in carcass composition with respect to fat ( R2 = 0.93) and CP ( R2 = 0.86) content but less so for the ash content ( R2 = 0.71). Carcasses could be accurately classified according to chicken genotype or dietary treatment using NIR. However discrimination between male and female birds was not so clear, probably because all the birds used in the study were sexually immature.

In general, there is a lack of scientific documentation of nutritional value of marine by-products. The bone fraction from fish has been regarded as waste. Due to the high mineral content of fish bones, this material can be well suitable as a natural calcium source. In the present study, apparent calcium absorption of different fish bone sources was tested using growing pigs. The experimental diets consisted of boiled salmon frames, or salmon, saithe or cod bones treated with enzymes. Calcium carbonate (CaCO(3)) was used as control. The experimental diets were formulated to contain 0.7% total calcium of which the added calcium source to be tested contributed about 71% (study 1) and 86% (study 2). Except for the calcium and phosphorus sources, the animals received similar basal diets. Apparent calcium digestibility coefficient was calculated using yttrium as indicator (both studies) and was based on complete collection of faeces and urine (study 2). The experimental design was parallel and cross-over in study 1 and study 2, respectively. In study 1, piglets getting salmon bone treated with enzymes had significantly higher calcium absorption than piglets getting boiled fish bone or calcium carbonate. Therefore, in the second study only enzymatically treated fish bones were included. The higher calcium absorption from enzymatically treated salmon bone was also found in study 2, but this time not significant. Calcium from boiled salmon bones in study I, and from enzymatically treated saithe and cod bones in study II were absorbed as well as the calcium carbonate control. The results indicate that fish bones may be a useful and well absorbed calcium source. Due to the high mineral content of the bone fraction, salmon bones can be well suitable as a natural calcium and phosphorus source in, for example, food, feed or as supplement.