Fiber Content Research Articles

Nutrients and Antioxidants from Petit Verdot Grape Pomace Powder

T he study aimed to characterize pomace powder from the Petit Verdot grape of Mexican winemaking. The powder pomace (dry basis from pomace) was analyzed and contained 6.65% moisture, 9.17% fat, 9.54% protein, 51.41% dietary fiber, 6.10% soluble fiber, 45.3% insoluble fiber, and 4.62% ash. Also, the powder pomace contained various minerals, including calcium, copper, phosphorus, iron, magnesium, manganese, sodium, and potassium. The phenolic compounds found were hydrated quercetin, a cinnamic acid derivative, and a p-coumaric acid derivative. The limited diversity of phenolics in grape pomace powder is counterbalanced by its elevated dietary fiber and nutritional content, positioning it as a viable ingredient for food processing. The freeze-dried grape pomace powder contained a load of 4 log CFU/g, and the MacConkey culture medium detected no possible pathogenic microorganisms. These findings suggest that grape pomace powder could be a promising addition to the food industry, offering a rich source of nutrients and bioactive compounds.

Physicochemical and sensory properties of wheat-germinated sorghum-pigeon pea flour blends and their chin-chin-making potential

The effects of the substitution of wheat flour (WF) with Germinated Sorghum Flour (GSF) and Pigeon Peas Flour (PPF) at ratios of 100:00:00; 90:5:5; 80; 10:10 and 70:15:15 respectively in the proximate and mineral composition of the flour blends and the sensory properties of the chin-chin produced from the composite flour using standard methods were evaluated. The substitution reduced the moisture content from 10.55 to 9.18% while ash, fiber, protein, and fat content increased from 5.25 to 8.16%; 0.45 to 1.23%; 8.11 to 14.19%, and 3.37 to 5.42% respectively. An expected decrease in the carbohydrate content was recorded. The addition of GSF and PPF increased the sodium (1.18 - 1.45mg/100g); Potassium (1.48 - 3.49 mg /100g) and magnesium (0.68 - 1.66mg/100g) while zinc which was the most abundant out of all the mineral element assessed decreased from 74.32 - 36.61 mg/100g. The 100% WF Chin- -chin was ranked highest in color, taste, aroma, crispness, and general -acceptability closely followed by chin-chin produced fun 80WF: 10GSF: 10 PPF. This implies that wheat flour, germinated sorghum four and pigeon pea flour blends will produce chin-chin of good nutritional qualities

Importance of pumice amount in the design of self-compacting lightweight concrete

Although concrete has high compressive strength values, it has a heavy unit volume and low tensile strength. In this study, the normal-weight aggregate, which takes up the most space in concrete by volume and mass, was partially replaced with pumice aggregate, and macro steel fiber (30 mm) was also added to the mixtures. This experimental work aims to investigate the effect of pumice aggregate amount on the fresh and hardened properties, as well as the flexural performance of the self-compacting lightweight concrete (SCLC). The replacement proportions of pumice aggregate with crushed sand were arranged as 45%, 50%, and 55% of the entire aggregate by weight. Three mixtures, each with 1% macro steel fiber reinforcement and without fiber, were prepared for each mixture scenario. The mix design of these six mixtures was arranged to achieve the self-compacting ability and the workability tests recommended by EFNARC (slump-flow, T50, J-ring) were taken into account. To investigate the mechanical properties (compressive, splitting tensile, and flexural strengths) and flexural toughness of the samples, the specimens were cured in water at 23±2 °C for 28 days. As a result, the unit volume weights of the specimens produced from pumice-substituted mixtures decreased with the increase in the pumice dosage, while the compressive, splitting tensile, and flexural strengths decreased. However, it has been determined that all SCLC mixtures including pumice aggregate provided workability properties in general and had enough compressive strength to be used in the production of structural bearing elements, regardless of fiber content. As a result, the optimum pumice aggregate replacement percentage with crushed sand was found to be 45% and the best flexural performance values of the specimens having macro steel fiber were observed in the ones having 45% pumice aggregate substitution.

A review of current analytical methods for the determination of dietary fiber in food

Fiber benefits health and is an essential requirement in the body's daily diet. The definition of fiber has been evolving over the past 70 years. Initially, the definition of fiber focused only on plant cell walls (cellulose, hemicellulose, pectin, cutin, glycoprotein) and intracellular storage and secretion substances (gum, mucilage). More recently, the world has focused on resistant starch and oligosaccharides. The CODEX definition of dietary fiber includes all non-digestible carbohydrate polymers with a degree of polymerization of 3 or higher, provided that they benefit health. Fiber has many components, requiring the development of different methods to analyze components such as fructo-oligosaccharide, galacto-oligosaccharide, polydextrose, resistant maltodextrin, resistant starch, etc. A series of AOAC methods have been developed to explore different types of fiber, and these methods are still valid and widely used. For the analysis of total fiber content, the enzymemass method according to Prosky (AOAC 985.29) was considered the gold standard when it was first published. However, this method only determines a part of the fiber. When adding up the specific fiber components calculated from different methods, some types of fiber are double counting. Therefore, the method for determining total fiber is constantly updated and revised. The Enzymatic-Gravimetric-Liquid Chromatography method has been developed and can fully determine the components of dietary fiber; the newly published updated version is AOAC 2022.01.

Exploring the biochemical and productivity implications of incorporating mustard cake in Hypsizygus ulmarius (Bull.) cultivation

The study aimed to evaluate the biological efficiency and nutritional composition of Hypsizygus ulmarius (Bull.), an edible and medicinal mushroom species often overlooked by Indian farmers. The mushrooms were cultivated on wheat husk as the control substrate from October to February. The substrate was enriched with mustard cake (M) at concentrations of 10 % (M500), 20 % (M1000) and 30 % (M1500) by dry weight to assess the impact on yield. The growth parameters, including the size and weight of fruiting bodies from each type of substrate were recorded. The control substrate, consisting of wheat straw alone, required the shortest period for mycelium growth at 33.125 ± 0.99 days, while wheat straw supplemented with 30 % mustard cake (M1500) took the longest time at 46.6 ± 1.5 days. However, the M1000 substrate (20 % mustard cake) had the shortest time span for pin head formation, taking 46 ± 1.41days and for maturation to fully grown fruiting bodies, requiring 50.25 ± 2.12 days. The M1000 substrate also produced the highest yield of 5533.2 kg with the greatest biological efficiency of 92.2 %, but comparatively least values were obtained in M1500, with a yield of 2088.28 kg and a biological efficiency of 51.28 %. The highest total carbohydrate content was found in M500 (10 % mustard cake), at 71.91 %, along with a fiber content of 13.19 %. The highest protein (38.06 %) and fats (2.73 %) contents were observed in M1500. The results of this study suggest that mustard cake can be used as an effective supplement to enhance the nutritional content, biological efficiency and productivity of Hypsizygus ulmarius.

A study of the effect of coconut fiber on reinforced concrete beams subjected to combined bending and shear

This review paper examines the impact of coconut fiber reinforcement on the behavior of reinforced concrete beams subjected to combined bending and shear. Coconut fibers, also known as coir fibers, are a sustainable and cost-effective alternative to traditional steel reinforcement. The use of coconut fibers in concrete has shown promise in enhancing the ductility, energy absorption capacity, fracture resistance, and durability of concrete structures. The study highlights the mechanical properties and applications of coconut fiber reinforced concrete (CFRC) and investigates the effects of varying fiber content on concrete performance. Factors affecting the properties of fiber-reinforced concrete, such as the relative fiber matrix index, volume of fibers, aspect ratio of fibers, fiber orientation, workability, compaction, size of coarse aggregate, and mixing techniques, are also discussed. Understanding these factors is crucial for designing and constructing durable and sustainable concrete structures.

Preparation and Properties of Carbon Fiber/Flexible Graphite Composite Grounding Material

In this paper, flexible conductive composite materials were prepared from flexible graphite and carbon fiber by mould pressing, and their micromorphology was studied by SEM. The influence of carbon fiber content on the mechanical properties and electrical conductivity of the flexible conductive composite material was studied, and the corrosion rate of the flexible conductive composite material coupling with galvanized steel in soil with different SO42− concentrations was studied. The results showed that the tensile strength reached 5.82 MPa when the mass ratio of carbon fiber to flexible graphite was 1:20, and the volume resistivity achieved 4.76 × 10−5 Ω·m when the mass ratio of carbon fiber to flexible graphite was 1:30. With the increase in molding pressure, tensile strength and electrical conductivity had a slight increase. When the flexible conductive composite material was coupled with galvanized steel, sulfate could accelerate the galvanic cell corrosion between the flexible graphite grounding material and galvanized steel. The increase in the sulfate concentration led to more corrosion acceleration. With the increase in corrosion time, the corrosion potential of the flexible graphite grounding material and galvanized steel coupling body decreased to its lowest at 30 days, and then increased gradually. The corrosion current was the highest at 30 days, and then decreased gradually.

Effect of the coconut fibers and cement on the physico-mechanical and thermal properties of adobe blocks

This work aimed to investigate the effect of cement and coconut fibers on the thermal and physico-mechanical characteristics of adobe blocks. Thus, a clayey raw material consisting of kaolinite (62 wt%), quartz (31 wt%), goethite (2 wt%) with a plasticity index of 21.5 % was used to manufacture adobe blocks amended with cement and coconut fibers. First the adobe blocks were formulated with an optimal cement content of 4 wt% before adding coconut fibers up to 1 wt%. The physico-mechanical and thermal characteristics of manufactured composites were then studied. According to the results obtained, the incorporation of coconut fibers into the clay-cement matrix decreases the apparent density and volume shrinkage and increases the porosity of the adobe blocks. The presence of coconut fibers in adobe blocks promotes the phenomenon of water absorption. The combined effect of the formation of calcium silicate hydrate (CSH) and hydrogen bonds between fibers molecules and those of clayey minerals leads to an improvement in the mechanical properties of adobe blocks. The thermal conductivity of adobe blocks decreases with the fiber content due to the presence of pores and cellulose molecules in the fibers which have an insulating nature. Taking into account their physico-mechanical and thermal properties, adobe blocks containing 0.6 wt% coconut fibers and 4 wt% cement are suitable for building sustainable habitats and thermally comfortable.

The Glycemic Index of Gayam (Inocarpus fagifer Forst) Cookies as a High Dietary Fiber Food

The type 2 diabetes (T2D) is still one of the world's public health problems. It needs serious handling and prevention efforts in the nutritional aspect. The high prevalence of T2D is related to the low intake of dietary fiber. This type of food has a low glycemic index (GI). Gayam is a high-dietary fiber material that can be used for the manufacture of flour and as processed food material for the high-dietary fiber cookies. The objectives of this research were to study the GI evaluation of cookies from gayam flour. Cookies were tested for chemical composition, and glycemic index. The glycemic index evaluation test used 12 volunteers taken from the healthy group/nondiabetic, normal nutritional status (BMI: 18.5-22.9), and age 19-55 years. The results of this study indicate the dietary fiber content of gayam cookies was 4.57 g/100 g and included in the category of high dietary fiber food. The glycemic index of gayam cookies was 43 and the low glycemic index category. The obtained results show for the first time the potential of gayam cookies in hyperglycaemia management. The conclusion of this study was that gayam cookies has high dietary fiber content and low GI level. Gayam cookies can be used as an alternative snack to control blood glucose levels in the prevention of diabetes mellitus.

Assessment of Phytochemical Characteristics of Walnut (Juglans regia) Leaves: Determination of Nutritional Value and Quantitative Content of Phenolic Compounds

This study aimed to assess the nutritional value of walnut leaves (Juglans regia), investigate the content of major polyphenolic compounds in walnut leaves, and assess the potential of walnut leaves as a phytogenic supplement to poultry diets. The nutritional composition of dried ground walnut leaves (crude protein, crude fat, crude fiber, calcium, phosphorus, vitamin E, b-carotene) was assessed according to generally accepted methods. The quantitative content of individual groups of polyphenols, such as total phenols, hydroxycinnamic acids, flavonoids, and juglon, was determined spectrophotometrically. The content of the sum of tannins was determined by the titrimetric method. Walnut leaves contain a high content of b-carotene (295.0 μg/g) and natural antioxidant vitamin E (128.8 μg/g). The protein content was noted at the level of 12.5%, the fiber content - 12.86%. In a significant amount, calcium and phosphorus accumulated in walnut leaves - 2.04% and 0.23%, respectively. The content of the total hydroxycoric acids in terms of chlorogenic acid in walnut leaves was 24.3 mg/g, the total content of phenolic compounds in gallic acid equivalent was 14.4 mg/g, flavonoids in rutin equivalent was 20.2 mg/g, and juglone was 2.72 mg/g. The content of total tannins in walnut leaves was 124.5 mg/g. The high nutritional value of walnut leaves compared to alfalfa meal and the presence of a number of biologically active polyphenolic compounds in a significant amount give grounds to consider this phyto-raw material not only as a valuable feed component, but also as a source of natural antioxidants.

Nutritional Profile Analysis of Red Bean Tempeh Fermented Using <i>Rhizopus Oligosporus </i>at Different Time

Investigation of non-soybean legumes as raw material for making tempeh is very important to be carried out continuously considering soybean production tends to decline from year to year. This study aims to analyse the potential of red bean seeds as raw material for tempeh and changes in their nutritional profile when fermented at different fermentation times. The red beans were soaked in water overnight at room temperature and then boiled for 20 minutes. After boiling, the red beans were drained and then fermented for 36, 48, and 60 hours using a suspension of <i>Rhizopus oligosporus</i> with a weight of 2 g for each 1000 g of red beans. Red bean tempeh was analysed for quality using test parameters including physical appearance (color, texture, and aroma) and nutritional profile (calorie value, ash, water, crude fiber, fat, protein, and carbohydrate content). The physical appearance and nutritional profile of red bean tempeh were compared with those of soybean tempeh, while the quality of tempeh was compared with Indonesian national standards for tempeh. The results showed that the length of fermentation time significantly affected the nutritional profile of tempeh. Red bean tempeh fermented for 48 hours had a nutritional profile including energy, water, ash, protein, fat, carbohydrate, and crude fiber content of 201.59 kcal/100 g tempeh, 61.97%, 1.18%, 16.19%, 10.98%, 8.29%, and 1.13%, respectively. The physical appearance and nutritional profile of red bean tempeh have met the tempeh quality requirements issued by the Indonesian national standard for tempeh. Therefore, red bean seed appears to be as good as raw materials for tempeh production.

Effect of PVA fibers grafted with MWCNTs on the shrinkage behaviors of engineered geopolymer composite (EGC)

Geopolymer have been considered as a promising alternative for the development of high-ductility and eco-friendly engineered materials. In this study, modified PVA fibers grafted with MWCNTs(PM) are used as additives to investigate their impact on the drying shrinkage, autogenous shrinkage and chemical shrinkage of Engineered Geopolymer Composites(EGC). Additionally, various micro-structure techniques, including X-ray Diffraction(XRD) and Scanning Electron Microscopy(SEM), are employed to examine the morphology and chemical composition of EGC. The experimental findings indicates that PVA fibers and MWCNTs both help to mitigate the drying shrinkage and autogenous shrinkage of the EGC. When the PVA fiber content is 2.0 % and the MWCNT content is 1.0 ‰, the 90-day drying shrinkage and autogenous shrinkage values of the EGC are minimized, reducing by 31.67 % and 34.16 %, respectively, in comparison to the control group. However, the incorporation of MWCNTs increases the chemical shrinkage of the geopolymer matrix, with the chemical shrinkage value reaching its maximum when the MWCNT content is 1.0 ‰. Micro-structural analysis reveals that the inclusion of PM leads to an improvement in the quantity of reaction products without affecting their type. Furthermore, the incorporation of PM refines the overall pore structure, restricts the crack development and enhances the interfacial bonding effect of EGC. Notably, a correction prediction model for drying shrinkage strain and autogenous shrinkage strain, incorporating the influence coefficients of PVA fibers and MWCNTs, is constructed under constant humidity and temperature conditions. This significantly improves the prediction accuracy of drying shrinkage and autogenous shrinkage of EGC.

Development of silk microfiber-reinforced bioink for muscle tissue engineering and in situ printing by a handheld 3D printer

Volumetric muscle loss (VML) presents a significant challenge in tissue engineering due to the irreparable nature of extensive muscle injuries. In this study, we propose a novel approach for VML treatment using a bioink composed of silk microfiber-reinforced silk fibroin (SF) hydrogel. The engineered scaffolds are predesigned to provide structural support and fiber alignment to promote tissue regeneration in situ. We also validated our custom-made handheld 3D printer performance and showcased its potential applications for in situ printing using robotics. The fiber contents of SF and gelatin ink were varied from 1 to 5 %. Silk fibroin microfibers reinforced ink offered increased viscosity of the gel, which enhanced the shape fidelity and mechanical strength of the bulk scaffold. The fiber-reinforced bioink also demonstrated better cell-biomaterial interaction upon printing. The handheld 3D printer enabled the precise and on-demand fabrication of scaffolds directly at the defect site, for personalized and minimally invasive treatment. This innovative approach holds promise for addressing the challenges associated with VML treatment and advancing the field of regenerative medicine.

Impact of Four Different Chlorella vulgaris Strains on the Properties of Durum Wheat Semolina Pasta

Microalgae are a promising protein source due to their high protein content; high reproductivity; and low carbon, water, and arable land footprints. In this study, the impact of adding 3 and 5% of four Chlorella vulgaris strains, namely Smooth (SCV), Honey (HCV), White (WCV), and New Honey C. vulgaris (NHCV), on the processing, cooking behavior, color, firmness, structure, and sensory properties of durum wheat semolina pasta was investigated. It was hypothesized that (1) changes in physical properties depend on strain and concentration, (2) acceptability varies by strain due to different colors, odors, and flavors, and (3) the absence of fishy odors and flavors is crucial for acceptance rather than color. The results show that high-quality pasta could be produced with all C. vulgaris strains and concentrations. Cooking time and water absorption of all samples decreased but only significantly for the samples with NHCV added. Also, the bite resistance (determined instrumentally and sensorially) increased for almost all samples due to increasing protein and fiber content. A clear concentration dependency could not be found. In terms of sensory acceptance, NHCV performed the best, and an unaltered typical odor was identified to be crucial rather than color or the absence of fishy odor.

Polyacrylonitrile fiber reinforced 3D printed concrete: Effects of fiber length and content

Polyacrylonitrile (PAN) fibers significantly improve the toughness, strength, and crack resistance of conventional concrete. This research explores the impact of PAN fibers, in lengths of 6 mm and 12 mm and dosages of 0 %, 0.1 %, 0.2 %, 0.3 %, and 0.4 %, on the rheology, extrudability, buildability, mechanical performance, and anisotropic characteristics of 3D printed concrete. Scanning electron microscopy (SEM) was used to examine the fiber distribution in the concrete. The findings show that as the PAN fiber content increases, the flowability and extrudability of the 3D printed concrete decrease. Optimal buildability was achieved with 6 mm PAN fibers at dosages between 0.1 % and 0.2 %. Compressive strength initially increases and then decreases with higher PAN fiber content, whereas flexural strength continuously increases with fiber content. The 12 mm PAN fibers outperform the 6 mm fibers in enhancing flexural strength, with a maximum improvement of 42.41 %. Increased fiber length and content lead to greater anisotropy and weaker interlayer bonds in the 3D printed concrete, with specimens showing the highest compressive and flexural strengths in the X and Y directions, respectively. SEM results indicate that the distribution of fibers is the main factor causing the mechanical anisotropy.

Insight into the mechanism of alkali-thermal pretreatment of food-waste solid residue through fluorescence spectroscopy coupled with parallel factor analysis

Food-waste solid residue is the remaining solid after food waste treatment, with high yield, high solid content, high protein and fiber content. Effective pretreatment is necessary to improve the efficiency of hydrolysis and acidification for anaerobic digestion of food-waste solid residue. In this study, fluorescence spectroscopy coupled with parallel factor analysis were used to insight into the mechanism of food-waste solid residue during three pretreatments (alkali, thermal and alkali-thermal). Pretreatments increased the solubility of lignocellulosic substrate and destroyed structure of starch, while lignocellulosic analogs were effectively cracked, changing the composition and improving the degradability. Soluble chemical oxygen demand, soluble protein and soluble polysaccharide concentrations were increased by 144.60%, 350.57% and 138.72% after pretreatment under the condition of 120 °C + 2% CaO, respectively. Three-dimensional fluorescence spectra showed the region of maximum fluorescence intensity under alkali-thermal pretreatments, indicating chemical bonds (such as OC–C) were easier broken and the solubility of organic substances were increased. Three main fluorescence components were obtained by parallel factor analysis, which were humic acid-like, lignocellulose-like and protein-like, respectively, while the lignocellulose-like had the maximum Fmax value. The fluorescence intensity of samples under alkali-thermal pretreatment varied in the range from 59.48 × 105 to 13.18 × 106, which was an increase of 174.27%–507.74% over the control (21.68 × 105), indicating that alkali-thermal pretreatment observably accelerated the breaking of chemical bonds, and thus promoted the dissolution of organic matter. This study deeply revealed the mechanism of alkali-thermal pretreatment of food-waste solid residue, which is of great significance for efficient resource utilization of food waste and food-waste solid residue.

Bioactive Compound Diversity in a Wide Panel of Sweet Potato (Ipomoea batatas L.) Cultivars: A Resource for Nutritional Food Development.

This study provides an overview of the composition of the raw root flesh of a panel of 22 sweet potato (Ipomoea batatas L.) cultivars, with a focus on bioactive compounds. The large diversity of the proximate and phytochemical compositions observed between cultivars and within and between different flesh colors pointed out the importance of composition analysis and not only color choice for the design of foods with nutritional benefits. The nutritional composition (starch, protein, total dietary fibers) and bioactive compound composition of 22 cultivars from Reunion Island, maintained in the Vatel Biological Resource Center, were investigated. Orange and purple cultivars stood out from white and yellow cultivars for their higher nutritional composition. Purple sweet potatoes were notable for their high contents of anthocyanins (55.7 to 143.4 mg/g dry weight (DW)) and phenolic compounds, in particular chlorogenic acid and ferulic acid, contributing to antioxidant activities, as well as their fiber content (14.1 ± 2.1% DW). Orange cultivars were rich in β-carotene (47.2 ± 0.7 mg/100 g DW) and to a lesser extent α-carotene (4.8 ± 1.2 mg/100 g DW). In contrast, certain white cultivars demonstrated suboptimal nutritional properties, rendering them less relevant even for applications where the lack of coloration in food is desired. Those characteristics enable the selection of sweet potato varieties to design food products ensuring optimal nutritional benefits and culinary versatility.

Effects of bio-insecticide formulated from M. charantia leaves extract in association with gum Arabic/kaolinite composite on mortality of Callosobruchus maculatus and nutritional composition of cowpea (Vignaunguilata)

The preservation of post-harvest losses of cowpeas constitutes a major challenge for producers worldwide. Therefore, the aim of this work was to investigate the nutritional qualities of cowpea seeds treated with a bio-insecticide formulated from M. charantia leaves extract in association with gum arabic/kaolinite composite. Three bio-insecticides were formulated using different ethyl acetate, hexane and methanol solvents. These bio-insecticides were obtained by introducing each into a bottle, 10 g of composite in 10 mL of a solution (1 mg/L of extract each extract). However, 5 doses of each formulation (1 %–5 %) were prepared. Each dose of insecticide powders received 20 g of cowpea seeds and then infested with 10 C. maculatus previously starved for 48 h. Then, the biochemical parameters of untreated and treated cowpea seeds using the methanol formulation were evaluated. The obtained results showed that insecticide formulated at 5 % with methanol induced 100 % mortality rate on the second day of treatment with a lethal dose of 0.10 % which is related to its high content of triterpenes and polyphenols. The untreated (UWH) and treated (TWH) seeds without husk have the same contents of ash (2.19 %), proteins (29.14 %), fibers (2.69 %), vitamin C (147.32 mg/100 g) and carbohydrates (53.20 %), while untreated and treated seeds with husk showed the same values in these nutrients even for minerals content. Hence, biochemical analyzes of cowpea seeds treated with the formulated insecticide showed no change in nutritional quality and M. charantia leaves extract in association with gum arabic/kaolinite composite could be used as insect repellent.

EVALUATING SOIL AMENDMENT EFFECTS ON TOMATO YIELD AND FRUIT QUALITY

This study investigates the impact of various soil treatments on key yield components of tomato (Solanum lycopersicum) plants, including fruit diameter, length, number per plant, and weight. Eight treatments were evaluated: BK+, MgSO4, CaPh, EcoTea, Pig Manure, Cow Manure, Combined Inorganic Fertilizer, and a Control. Comprehensive statistical analyses revealed significant differences in yield parameters across treatments. CaPh, MgSO4, and the Combined Inorganic fertilizer enhanced fruit production. EcoTea promoted larger tomato lengths, while Pig Dung increased weights. Mineral composition analyses showed distinct treatment effects on sodium, potassium, calcium, magnesium, and zinc levels. Nutrient profiling indicated varied impacts on moisture, protein, ash, fiber, fat, and carbohydrate contents. Strong correlations were observed between mineral and nutrient pairs, highlighting potential synergies and antagonisms. This research provides valuable insights into optimizing soil management practices for improved tomato yield, quality, and nutritional value, contributing to sustainable agricultural development.

Nutmeg vs mace: Evaluation of functional, nutritional, antioxidant and antimicrobial traits to employ as a food preservative

Nutmeg and mace from Myristica fragrans Houtt. are renowned for their culinary significance and medicinal properties. This study was designed to analyze the functional properties, proximate and mineral composition of nutmeg and mace, phytochemical estimation, antioxidant and antimicrobial potential of nutmeg and mace essential oils and oleoresins. The study was further elaborated by testing their synergistic interaction with streptomycin and antibiofilm potential of the most effective treatment. Results revealed better functional properties, higher fiber (35.2%) and mineral (K, Mg, P, Ca, Mn, Zn) content in nutmeg than mace. Nutmeg and mace essential oils were isolated by hydrodistillation and their respective oleoresins were prepared by the Soxhlet extraction method. Phytochemical screening showed a greater phenolic content in mace oleoresin (43.85 mg GAE/g of dw) and terpenoid content in mace essential oil (75.4%). Among all the treatments, mace oleoresin revealed best antioxidant potential against mustard oil degradation during its accelerated oxidation at 70 °C when stored for 7–28 days with minimum increase in peroxide, anisidine, thiobarbituric acid and total oxidation values of mustard oil. Mace oleoresin also revealed the maximum antibacterial activity against Staphylococcus aureus, Bacillus spp., Escherichia coli and Yersinia enterocolitica (MIC values; 180–530 μg/ml). It also revealed synergistic interaction with streptomycin against all the test bacteria along with a notable decrease in biofilm formation (50% of MIC.) GC-MS studies of mace oleoresin showed the presence of terpenoids, phenylpropanoids, phenols and fatty acids and their esters. Hence, mace oleoresins may be used as a natural and safe food preservative.