Calcium Lactate Research Articles

Viscosity Measurement Results of a Commercially Available Universal Design Food (UDF: Can be Crushed with the Longue) using the Line Spread Test (LST)

In Japan, which is a super-aged society, people need the nursingcare foods in recent years.For the prevention of aspiration pneumonia, there is a demand for safe and delicious nursing care foodfor not only patients but also senior citizen. To create food for swallowing that can be easily prepared even at ordinary homes, among the previous studies that have already been reported, using a type of universal design food,but that can be crushed with the tongue, for which the results have not yet been shown, is suitable or not for nursing care food is not sure. To obtain theviscosity, we investigated using eight types of thickeners and reported them.After adding 1 g, 2 g, and 3 g of each of the eight types of thickeners to commercially available shrimp gratin, a line spread test (LST) was performed using a superficial thickness measuring plate (manufactured by Saraya Co., Ltd.). As a result, by adding 1 g, it was possible to obtain a thick viscosity of 30 mm or more and less than 32 mm, which is thought to promote safe swallowing. Eight kinds of thickeners are commercially available products containing xanthan gum, among which the thickener containing xanthan gum, calcium lactate, and trisodium citrate showed the highest viscosity. In the future, it will be necessary to investigate the effects of thickeners on universal design foods (UDF) that can be crushed with the tongue and have different nutritional values.

High Solubility and Bioavailability of Lobster Shell-Derived Calcium for Significantly Proliferating Bone and Skin Cells In Vitro

Shell wastes pose environmental and financial burdens to the shellfish industry. Utilizing these undervalued shells for commercial chitin production could minimize their adverse impacts while maximizing economic value. Shell chitin conventionally produced through harsh chemical processes is environmentally unfriendly and infeasible for recovering compatible proteins and minerals for value-added products. However, we recently developed a microwave-intensified biorefinery that efficiently produced chitin, proteins/peptides, and minerals from lobster shells. Lobster minerals have a calcium-rich composition and biologically originated calcium is more biofunctional for use as a functional, dietary, or nutraceutical ingredient in many commercial products. This has suggested a further investigation of lobster minerals for commercial applications. In this study, the nutritional attributes, functional properties, nutraceutical effects, and cytotoxicity of lobster minerals were analyzed using in vitro simulated gastrointestinal digestion combined with growing bone (MG-63), skin (HaCaT), and macrophage (THP-1) cells. The calcium from the lobster minerals was found to be comparable to that of a commercial calcium supplement (CCS, 139 vs. 148 mg/g). In addition, beef incorporated with lobster minerals (2%, w/w) retained water better than that of casein and commercial calcium lactate (CCL, 21.1 vs. 15.1 and 13.3%), and the lobster mineral had a considerably higher oil binding capacity than its rivals (casein and CCL, 2.5 vs. 1.5 and 1.0 mL/g). Notably, the lobster mineral and its calcium were far more soluble than the CCS (98.4 vs. 18.6% for the products and 64.0 vs. 8.5% for their calcium) while the in vitro bioavailability of lobster calcium was 5.9-fold higher compared to that of the commercial product (11.95 vs. 1.99%). Furthermore, supplementing lobster minerals in media at ratios of 15%, 25%, and 35% (v/v) when growing cells did not induce any detectable changes in cell morphology and apoptosis. However, it had significant effects on cell growth and proliferation. The responses of cells after three days of culture supplemented with the lobster minerals, compared to the CCS supplementation, were significantly better with the bone cells (MG-63) and competitively quick with the skin cells (HaCaT). The cell growth reached 49.9–61.6% for the MG-63 and 42.9–53.4% for the HaCaT. Furthermore, the MG-63 and HaCaT cells proliferated considerably after seven days of incubation, reaching 100.3% for MG-63 and 115.9% for HaCaT with a lobster mineral supplementation of 15%. Macrophages (THP-1 cells) treated for 24 h with lobster minerals at concentrations of 1.24–2.89 mg/mL had no detectable changes in cell morphology while their viability was over 82.2%, far above the cytotoxicity threshold (<70%). All these results indicate that lobster minerals could be used as a source of functional or nutraceutical calcium for commercial products.

Self-healing of recycled aggregate fungi concrete using Fusarium oxysporum and Trichoderma longibrachiatum

This research is aimed to investigate the performance and crack healing phenomenon of recycled aggregate concrete (RAC) by using fungi (Fusarium oxysporum and Trichoderma longibrachiatum) as potential bio-admixtures. The microbial behavior and efficiency of the chosen fungal strains were studied on induction in the RAC by direct intrusion and after being immobilized in recycled coarse aggregate (RCA). The microbial activity in concrete was activated using calcium lactate as nutrition medium. Analysis and comparison of both fungal inoculation approaches with the reference matrix was conducted based on mechanical performance, durability tests, self-healing attributes, and the supporting forensics. Based on the results, F. oxysporum is proven as the potential strain for enhancing RAC performance when immobilized in RCA. The attained increase in compression and tension using F. oxysporum is 11.62 % and 31.18 % respectively at the age of 28 days. Further, the mentioned strain reduced the water absorption by 0.8 % and enhanced the acid resistance of concrete by 4.5 % in terms of measured mass loss. The crack size of 1.34 mm was completely sealed through bio-metabolic activity of F. oxysporum immobilized in RAC and restored 58.75 % of its compressive strength. Fungus hyphae of both the strains were identified in the respective RAC mixes through microscopic examination by Field Emission Scanning Electron Microscopy (FESEM) which proves the compatibility of RCA as the suitable carrier medium for fungi. The crack filler compound was forensically confirmed as bio-calcite through Energy Dispersive X-ray spectroscopy (EDX), Thermogravimetry Analysis (TGA), and X-ray Diffraction (XRD) technique.

Effects of hydrogel-encapsulated bacteria on the healing efficiency and compressive strength of concrete

Microbial-induced calcium carbonate precipitation is a promising technology for self-healing concrete due to its capability to seal microcracks. The main goal of this study was to evaluate the effects of adding hydrogel-encapsulated bacteria on the compressive strength and the self-healing efficiency of concrete. To achieve this objective, 12 sets of mortar samples were prepared, including three different mineral precursors (magnesium acetate, calcium lactate, and sodium lactate), at two concentrations (67.76 and 75.00 ​mM/L), and under two different biological conditions (with and without bacteria). In addition, a set of plain mortar samples was prepared to serve as a control. For each sample set, three mortar cubes and three beams were prepared and subjected to compression and flexural strength tests. From the compression tests, it was found that the sample containing calcium lactate along with yeast extract and bacteria displayed the best results. As for the flexural tests, once cracked, the beams were subjected to 28 ​d of wet/dry cycles (16 ​h of water immersion and 8 ​h of drying), where the bottom crack width was monitored (at 0, 3, 7, 14, 28 ​d of wet/dry cycles). Once the sample with the highest healing efficiency was identified (the one containing calcium lactate and hydrogel-encapsulated bacteria), the study was scaled up to concrete specimens. Two sets of concrete cylinders (consisting of three control samples and three samples with bacteria along with calcium lactate) were tested under compression in order to evaluate the effect of the bacteria-precursor combination on the concrete mechanical properties. The samples that yielded the greatest compressive strength were the ones containing calcium lactate and bacteria, displaying an improvement of 17% as compared to the control specimen. Furthermore, a flexural strength recovery analysis was performed on the concrete specimens revealing that the control showed better flexural strength recovery than the bacteria-containing variant (41.5% vs. 26.1%) after 28 ​d of wet/dry cycles. A healing efficiency analysis was also performed on the cracked samples, revealing that the control displayed the best results. These results are due to the fact that the control specimen showed a narrower crack width in comparison to the bacteria-containing samples.

Morphology Control of Hydroxyapatite as a Potential Reinforcement for Orthopedic Biomaterials: The Hydrothermal Process

Hydroxyapatite (HAp) of different morphologies was prepared by the direct decomposition of calcium lactate pentahydrate chelates using dipotassium hydrogen phosphate under hydrothermal conditions. The proposed technique allows for precise control of the HAp crystals morphology and product purity, which are necessary for biomedical applications. The synthesis parameters such as reagent concentrations, pH, reaction time, temperature, pressure, and stirring rate were optimized in order to produce calcium phosphates (CaPs) ceramics with restricted morphologies and composition. As a result, we obtained hydroxyapatite in the form of whiskers, hexagonal rods, nano particles, flowers, and cylinders. The products were characterized according to their structure (FTIR and XRD), morphology (SEM), and functional properties, i.e., the specific surface area. The obtained results indicate that the reagent concentration and pH values have the greatest impact on the HAp properties; however, the proper combination of all the mentioned parameters should be considered when there is a need for a bioceramic with defined physicochemical properties and an appropriate morphology.

The impact of the use of vacuum and calcium lactate on the osmotic dehydration of papaya with isomaltulose solution

Papayas are one of the most consumed fruits in the world. Enriching papayas with isomaltulose and calcium through osmotic dehydration (OD) is a noteworthy strategy for providing these substances to consumers. The present study evaluated the influence of the application of vacuum and the addition of calcium lactate in an osmotic solution of isomaltulose (35%) on the OD of papaya. Papaya cubes with an edge length of 10 mm were immersed in osmotic solutions, with or without calcium lactate, for a total time of 300 min, with or without application of vacuum during the first 20 min, totaling four treatments. The osmotic processes reduced the moisture content (MC) and water activity and caused a change in the color of the papaya. The application of vacuum caused greater shrinkage and color change. Calcium lactate impregnation increased the water loss (WL), weight reduction (WR), hardness, and chroma of the papaya and reduced the solid gain (SG), MC and shrinkage. Therefore, OD proved to be an appealing alternative for the production of papaya predehydrated and enriched with isomaltulose and calcium.

A Study on Self Healing Bacterial Concrete

Concrete is the foremost building material broadly used in building construction, but cracks formed in concrete are inescapable and one of the major reasons for the weakness of concrete. The major downside of concrete is its low tensile strength due to which micro crack occurs when the load applied is more than its limit and this paves way for the seepage of water and other salts. This initiates corrosion and makes the whole structure vulnerable and leads to the failure of structure. To remediate this type of failure due to cracks and fissures, an approach of using bio mineralisation in concrete has evolved in recent years. In this method, of enhancing the performance of concrete, the calcite precipitating spore forming bacteria is introduced into concrete. When water enters through the cracks, it reacts with bacteria and forms precipitates of calcium carbonate, as a by-product, which fills the cracks and makes crack free concrete. This type of concrete prepared with bacteria is called as bacterial concrete. Various researches have shown positive results by adding calcite precipitating bacteria in concrete. Here in this project, we are going to study the mechanical properties of self-healing bacterial concrete with varying quantities of Bacteria and Calcium lactate. Many researches shown that optimum result of Self-Healing bacterial concrete was obtained at 0.5% and 2.5% Calcium lactate along with 10 and 15ml bacteria. Here we have decided to conduct an experimental study on Self-Healing Bacterial concrete with addition of 10ml bacteria to 0.5% and 2.5% calcium lactate and 15ml bacteria to 0.5% and 2.5% calcium lactate. Here in this study, mechanical properties of SHBC were observed and compared with conventional concrete and also observed that healing of cracks are done

Evaluation of the Relationship between Bacteria Concentration and the Strength and Durability of Self-compacting Concrete Incorporating Sporosarcina pasteurii

This research was carried out to evaluate the relationship between the incorporation of calcite precipitation bacteria, sporosarcina pasteurii using calcium lactate as nutrient source and the properties of calcined clay and limestone powder blended self-compacting concrete. Ten mixes were designed and designated S0 to S9 with S0 the control (without bacteria and nutrient) and S1 to S9 at varying bacteria and calcium lactate concentrations and the effect of the bacteria cell density and calcium lactate concentration on the compressive strength, sorptivity and tensile strength with age evaluated using experimental program and statistical packages (ANOVA and post hoc tests). The result of both the experimental program and statistical evaluation shows that the incorporation of sporosarcina pasteurii and calcium lactate as nutrient had a positive impact on the properties of the ternary blended self-compacting concrete.

Effect of pumpkin enriched with calcium lactate on iron status in an animal model of postmenopausal osteoporosis

Abstract The homeostasis of calcium (Ca) and iron (Fe) is disturbed during menopause. The present study aimed to determine the effects of Ca-enriched pumpkin on Fe status in ovariectomized rats. A total of 48 female Wistar rats were divided into six groups. One group was fed a standard diet (C), while the other five groups were ovariectomized and fed a standard diet (OVX), a calcium lactate diet (CaL_OVX), calcium lactate-enriched pumpkin (PCaL_OVX), calcium lactate and alendronate (CaL_OVX_B), and calcium lactate-enriched pumpkin and alendronate (PCaL_OVX_B), respectively. The nutritional intervention lasted 12 weeks and rats were euthanized. Tissue samples were collected, and the iron content in the samples was assessed. A comparison of all groups showed a reduction in iron concentrations in femurs, liver, hair, spleen, and kidneys in the ovariectomized groups than in the control group. The PCaL_OVX_B group had a significantly higher blood hemoglobin concentration than the control group. Moreover, spleen and liver Fe concentrations were the highest in PCaL_OVX and PCaL_OVX_B rats among the treated groups and were comparable with the control group. These results indicate that ovariectomy decreases Fe status in rats. Calcium lactate-enriched pumpkin with and without alendronate can increase Fe concentration in liver and spleen in ovariectomized rats.

Moving towards Gel for Fish Feeding: Focus on Functional Properties and Its Acceptance.

To resurrect and establish a low-impact aquaculture practice, gel-based feed applications hold promise. Gel feed is viscoelastic, nutrient-dense, hard, flexible, and appealing, and can be moulded into appealing shapes to ensure rapid acceptance by fish. The purpose of this research is to create a suitable gel feed using various gelling agents and to evaluate its properties and acceptance by a model fish, Pethia conchonius (rosy barb). Three gelling agents, viz. starch, calcium lactate and pectin, were included at 2%, 5%, and 8% in a fish-muscle-based diet. The physical properties of gel feed were standardized using texture profile analysis, sinking velocity, water and gel stability, water holding capacity, proximate composition, and colour. The lowest levels of nutrient leaching protein (0.57 ± 0.15%) and lipid (14.3 ± 14.30%) were observed up to 24 h in the underwater column. The highest score for overall physical and acceptance characteristics was noted for the 5% calcium lactate-based gel feed. Furthermore, a 20-day acceptance feeding experiment was conducted using 5% calcium lactate to examine its suitability as fish feed. The results indicate a better acceptability (3.55 ± 0.19%) and water stability (-2.5 ± 2.5%) of the gel feed compared to the control, with an improvement in nutrient losses. Overall, the study provides an insight into the application of gel-based diets for ornamental fish rearing, besides ensuring an efficient nutrient uptake and minimal leaching to establish a clean aquatic environment.

The effect of calcium toothpastes on the level of oral hygiene and enamel resistance in 12-18-year-old children

Relevance. Oral hygiene improvement and remineralization stimulation are essential to prevent dental caries in children aged 12-18 y.o.Purpose: to compare the oral hygiene and enamel resistance levels in children using toothpastes based on calcium glycerophosphate and calcium lactate.Materials and methods. The study involved 42 children aged from 12 to 18 years. Twenty patients used Novy Zhemchug with Calcium toothpaste as a home oral care product for two months. Twenty-two patients used Toothpaste R.O.C.S.® Active Calcium for two months. The study determined the plaque control record (O’Leary, 1967) and the SHS (Simple Hygiene Score) by quantitative light-induced fluorescence (Qraypen C™) and enamel resistance test (Okushko V.R., 1984). All results were statistically processed.Results. The study found that the O’Leary plaque control record, SHS and the enamel resistance test results were not statistically significant in both study groups. After two months of observation, the O’Leary plaque control record significantly improved in children of both groups. However, the group using Toothpaste R.O.C.S.® Active Calcium demonstrated significantly better values (59.74 ± 4.12%). The SHS was significantly better after two months of use in the children group using Toothpaste R.O.C.S.® Active Calcium compared to the children group using Novy Zhemchug with Calcium toothpaste. The enamel resistance test score significantly improved in children of both groups over two months. The patients using Toothpaste R.O.C.S.® Active Calcium for two months demonstrated the best enamel resistance score.Conclusion. Toothpaste containing calcium compounds is quite effective for oral hygiene and enamel resistance improvement in children aged 12-18 y.o. The best scores were in groups of children who used toothpaste containing calcium glycerophosphate compared to the children group who used too thpastes containing calcium lactate.

Effect of calcium lactate and sucrose on the quality attributes and storage stability of vacuum impregnated jackfruits

Vacuum impregnation (VI) is a non-destructive unit operation. VI has been extensively studied with regard to the modification of the physicochemical properties of food products. The VI process allows the introduction of cryoprotectants and preservatives into the intercellular spaces of the plant tissues. Jackfruit is rich in nutrients and due to the increasing demand for minimally processed fruits, jackfruits are cut, packed, and stored before being sold to customers. However, minimal processing causes mechanical injury, leading to an increase in metabolic activity. A way of extending the storage stability of minimally processed jackfruit is required. Thus, the objective of this study is to determine the physicochemical and sensory properties, microbiological quality, and storage stability of vacuum impregnated jackfruit using different texture enhancers, calcium lactate (1.5%) and sucrose (20%) sprayed with fermented jackfruit leaf solution (50%) and stored at 4°C. The samples were stored for 10 days and were analyzed every second day. The firmness and microscopic structure of calcium lactate impregnated samples were significantly higher and more rigid than control and sucrose impregnated samples. Sensory evaluation showed that sucrose impregnated samples had significantly higher scores for taste, aroma, and overall acceptability. Based on visual observation, control samples begin to get mouldy from day 6 while both treated samples had zero mould growth throughout storage. In conclusion, VI extends the shelf life of fresh-cut jackfruit up to 10 days by enhancing the texture and slowing the quality degradation. It is believed that VI treatment provides an alternative method to preserve the food quality of fresh-cut fruits.

Vacuum Impregnation of Ascorbic Acid and Calcium Lactate Improves Quality Attributes and Functionality of White Button Mushrooms

Ascorbic acid (1% w/w) and calcium lactate (1% w/w) were vacuum impregnated into mushrooms to improve their physicochemical quality. Experiments were carried out using central composite design under response surface methodology with four independent variables, viz., solution temperature (ST) (35-55°C), salt concentration (SC) (4-12%), vacuum pressure (VP) (50-170 mbar), and immersion time (IT) (30-90 min) with constant solution to sample ratio (4 : 1). The ascorbic acid content of mushroom increased with vacuum pressure with a maximum content of 30.68 mg/100 g. The results also suggested that calcium lactate allowed a better maintenance of texture during storage. The optimum conditions obtained for vacuum impregnation (VI) were 41°C, 10%, 140 mbar, and 75 min of solution temperature, salt concentration, vacuum pressure, and immersion time, respectively. Under these conditions, the corresponding responses were 22.14%, 2.31%, 28.74 mg/100 g, 0.28%, 4.61, 9.85 N, and 5.37 of water loss, solute gain, ascorbic acid, titratable acidity, colour change, texture, and pH, respectively. The vacuum impregnated mushrooms had more firmness, soluble solids, and ascorbic acid content than the control group. Therefore, the result suggested that vacuum impregnation could be used as an effective and simple technique to improve the quality of mushroom.

Microstructural and Cantabro loss studies on self-healing concrete with crushed stone sand, Bacillus subtilis bacteria and calcium lactate

Microstructural and Cantabro loss studies on self-healing concrete with crushed stone sand, Bacillus subtilis bacteria and calcium lactate

Microencapsulation of Bifidobacterium breve to Enhance Microbial Cell Viability in Green Soybean Yogurt

Bifidobacteria, a major bacterial group, have several beneficial impacts on health, such as enhancing the intestinal flora by limiting the colonization of pathogenic microorganisms and stimulating the immune system. As a result, bifidobacteria have been extensively included in various food products. In this study, Bifidobacterium breve TISTR 2130 was microencapsulated using an emulsion technique with sodium alginate and calcium lactate in green soybean milk as wall materials. This study found that microbeads prepared with 2.0% (w/v) sodium alginate and 2.0% (w/v) calcium lactate had the highest microencapsulation efficiency (MEE) of 99.8% ± 0.07%. In addition, the viability of microencapsulated B. breve TISTR 2130 and free cells was evaluated following a simulated gastrointestinal treatment. Microencapsulated B. breve TISTR 2130 showed higher cell viability than free cells under the simulated gastrointestinal conditions. The viability reduction of free cells dropped substantially to zero after 1 h of incubation in simulated gastrointestinal juice (SIJ), while the viable cell count of microencapsulated B. breve TISTR 2130 remained greater than 5 log CFU/mL and the survival rate was greater than 64% at the end of the sequential digestion. During refrigerated storage of green soybean yogurt (GSY) fortified with microencapsulated B. breve, the viability of B. breve TISTR 2130, syneresis, and acidity decreased, while the pH and viscosity increased. Microencapsulated B. breve TISTR 2130 has the potential to be used as a probiotic fortification in GSY since the viability remained above the recommended minimal limit of 6 log CFU/mL for 10 days during refrigerated storage. The present study demonstrated that the optimized microencapsulated B. breve TISTR 2130 sodium alginate matrix could survive the human gastrointestinal tract to provide health benefits and the possibility of incorporation into functional foods.

Improvement of Structural, Rheological, and physicochemical properties of type I collagen by calcium lactate combined with ultrasound

Type I collagen has a relatively stable quality while quite resistant to digestion because of the complex triple helix structure. This study was conducted to explore the acoustic conditions of ultrasound (UD)-assisted calcium lactate processing of collagen and control the processing process through its sono-physico-chemical effects. The findings demonstrated that UD might lower the average particle size of collagen and increase its zeta potential. In contrast, the rise in calcium lactate concentration could dramatically limit the impact of UD processing. This may be because of its low acoustic cavitation effect, as demonstrated by the phthalic acid method (the fluorescence value decreased from 81245.67 to 18243.67). Poor changes in tertiary and secondary structures confirmed the detrimental effect of calcium lactate concentration on UD-assisted processing. Although UD-assisted calcium lactate processing can significantly alter the structure of collagen, the integrity of the collagen is basically preserved. Furthermore, the addition of UD and a trace amount of calcium lactate (0.1%) increased the roughness of the fiber structure. At this relatively low calcium lactate concentration, ultrasound improved the gastric digestibility of collagen by nearly 20%.

Functionalized calcium phosphate nanoparticles to direct osteoprotegerin to bone lesion sites in a medaka (Oryzias latipes) osteoporosis model.

Calcium phosphate (CaP) is the inorganic part of hard tissues, such as bone, teeth and tendons, and has a high biocompatibility and good biodegradability. Therefore, CaP nanoparticles functionalized with DNA encoding bone anabolic factors are promising carrier-systems for future therapeutic development. Here, we analysed CaP nanoparticles in a genetically modified medaka fish model, where osteoporosis-like lesions can be induced by transgenic expression of receptor activator of nuclear factor kappa-B ligand (Rankl). Rankl-transgenic medaka were used to visualize and understand effects of microinjected functionalized CaP nanoparticles during modulation of osteoclast activity in vivo. For this, we synthetized multi-shell CaP nanoparticles by rapid precipitation of calcium lactate and ammonium hydrogen phosphate followed by the addition of plasmid DNA encoding the osteoclastogenesis inhibitory factor osteoprotegerin-b (Opgb). An additional layer of poly(ethyleneimine) was added to enhance cellular uptake. Integrity of the synthesized nanoparticles was confirmed by dynamic light scattering, scanning electron microscopy and energy dispersive X-ray spectroscopy. Fluorescently labelled CaP nanoparticles were microinjected into the heart, trunk muscle or caudal fins of Rankl-transgenic medaka embryos that expressed fluorescent reporters in various bone cell types. Confocal time-lapse imaging revealed a uniform distribution of CaP nanoparticles in injected tissues and showed that nanoparticles were efficiently taken up by macrophages that subsequently differentiated into bone-resorbing osteoclasts. After Rankl induction, fish injected with Opg-functionalized nanoparticles showed delayed or absent degradation of mineralized matrix, i.e. a lower incidence of osteoporosis-like phenotypes. This is proof of principle that CaP nanoparticles can be used as carriers to efficiently deliver modulatory compounds to osteoclasts and block their activity.

Line Spread Test Results for Commercially Available the White Rice Porridge with Salmon

Commercially available porridge containing ingredients (meat, fish, vegetables, etc.) has a high nutritional value and is very useful both daily and in the event of a disaster. By making porridge into a uniform liquid porridge with a mixer, baby food and people with weak chewing ability can eat it. Uniform liquid porridge poses a risk of aspiration for people with impaired swallowing function. In this study, we report the result of making the white rice porridge with salmon into a uniform liquid porridge with a mixer and adding four different types of Thickener to increase the viscosity. By adding salmon as an ingredient, the amount of protein was higher than that of white rice porridge. By adding two types of Thickener containing dextrin and calcium lactate, the viscosity remained stable over time. The type of thickening agent that stabilizes the viscosity varies depending on the nutrients contained in the porridge, we would like to study more combinations of porridge and thickening agents in the future.

Highly efficient shrimp shell recovery by solid-state fermentation with Streptomyces sp. SCUT-3

Owing to the rising global production of crustaceans, chitinous waste is being increasingly produced but poorly recycled. The development of new sustainable biorefinery methods is of urgent necessity for replacing traditional chemical recycling methods. A newly isolated Streptomyces sp. SCUT-3 strain, with robust protease secretion and chitin utilization abilities, was used for recycling shrimp shell waste (SSW) in this study. Under optimized conditions, 92.6 % of SSW protein was recovered by 5 d of solid-state fermentation (SSF), of which two-thirds was harvested as free amino acids (FAAs), and one-third as oligopeptides. The deproteinized SSW residue from SSF was easily subjected to calcium extraction, and 92.0 % of calcium was recovered in 30 min using lactic acid. The remaining residue was recovered as chitin products with high purity, a high acetylation rate of 90.5 %, and a low degree of crystallization. Altogether, the Streptomyces SSF-plus-lactic-acid method developed in this study can convert 100 g SSW into 33.6 g FAAs, 16.7 g oligopeptides, 7.4 g calcium (in the form of calcium lactate), and 19.5 g chitin. Analyses of the economic benefits and environmental impact revealed that this method has a low cost (20 %), high profit (10-fold), and a low environmental footprint (1.08 %) compared to traditional-chemical methods, and is superior to other newly developed physicochemical, enzymatic, and biofermentation methods. Higher protease production and constitutive chitinase expression SCUT-3 strains are under-constructed. The possibility of the enhanced super shell degradation strains to realize higher protein yields, synchronous protein, and chitin degradation, or sequential protein and chitin degradation for chitinous waste recycling is discussed. This green sustainable method developed in the study will light the way for the future shell waste recycling industry.

Application of sodium diacetate, potassium lactate and calcium lactate as a microbial decontaminant during processing and storage of the traditional meatballs (rista)

The traditional meat products undergo microbial spoilage and lipid oxidation like other meat products because of their suitability as a medium for microbial growth, which in turn affect safety, quality and shelf life. In the case of traditional meat products like rista, ghostabha, kebab and several other products prepared in Kashmiri wazwan, organic acids or their salts have not been used to date. The present study was therefore aimed to evaluate the effect of different organic acid salts and storage conditions on various quality parameters of traditional meat products. Sodium diacetate (0.25%), potassium lactate (2.5%) and calcium lactate (2.5%) were used in three batches of traditional meat products. Sodium diacetate (SDA) treated samples showed lower total plate count (TPC) under refrigerated storage as compared to ambient storage. The SDA-treated sample retained the lowest value for TBARS (1.9 mg MDA/kg) and free fatty acid (3.2%) on the 15th day of refrigerated storage. Significantly (P ≤ 0.05) higher values for L*, a* and b* were maintained by SDA treated samples as compared to control, potassium lactate (PL) and calcium lactate (CL) treated samples under refrigeration conditions throughout the storage period. Organic acid treatment improved the quality attributes of the meat product during the storage period. The use of organic acids as a preservative in these products will help in reducing the use of synthetic agents. Further increase in the shelf life of traditional meat products by application of organic acids will help in their commercialization, marketing and round the year availability.Graphical