Source Of Fiber Research Articles

Structural interspecies variability of mammals' hairs.

Hairs are fundamental structures for mammals, serving crucial functions such as thermal insulation and hydrophobicity. In domestic animals, hair is also a valuable source of high-performance fibers for the textile industry, which has led to intensive study. However, there is limited comparative knowledge about the physical properties of hair across different wild mammalian species. In our lab, we are investigating the physical properties of hairs from a diverse range of wild mammalian species, laying the groundwork for an in-depth comparative study. These physical properties can be linked to the internal structures of the hairs. Using polarized light microscopy, we can visualize the internal structure of hairs, which are composed of a hollow channel (medulla) surrounded by a cortex and a keratin cuticle(1). By examining the brown hairs of three distinct mammals-the Patagonian mara, the brown bear, and the Amur tiger-we observe striking differences in their internal structures. We speculate that these structural differences correspond to varying physical properties, which we are currently investigating.

Pretreatment and fermentation of lignocellulose from oil palm fronds as a potential source of fibre for ruminant feed: a review

AbstractOil palm fronds are plantation waste widely available in large quantities and have great potential as a source of ruminant feed due to their high fibre content. However, the lignocellulose content can inhibit feed digestion. This review examines methods that can reduce the lignocellulose content and improve the nutritional quality of palm fronds. The lignin content of palm fronds ranges from 17% to 20%, while the maximum lignin content in ruminant feed is 7%. Processing processes such as pretreatment are needed to reduce the lignocellulose content. Pretreatment can be done physically, chemically, biologically or in combination with other methods. Physical pretreatment aims to reduce the size of lignocellulose, chemical pretreatment seeks to break the crystallinity structure of lignocellulose with chemical solutions such as acids or alkalis, and biological pretreatment degrades the structure of lignocellulose with the help of enzymes produced by microbes. The protein content of palm fronds also does not meet the feed standard, which is only 5%, while according to Indonesian national standards, ruminant feed, especially cattle, must have a minimum protein content of 14%. Therefore, it is necessary to improve the nutritional quality of palm fronds through fermentation methods. The selection of the right microbes is the main factor in the success of increasing nutrition. The SSF fermentation method is frequently used in feed manufacturing. By synthesizing the current knowledge, this review also highlights the challenges of the pretreatment process as well as solutions that include prospects in the research of palm fronds as ruminant feed, which in turn can contribute to the increased utilization of lignocellulosic waste as animal feed.

Identification of Key Proteins Related to Cashmere Fiber Diameter by Integrated Proteomics and Bioinformatic Analyses in the Alpas and Alxa Goat Breeds.

Goats (Capra hircus) have always been a source of fiber for human use and hold an important place in international high-end textiles. Fiber diameter is the most concerning economic indicator for producers. Understanding the formation mechanism of fiber diameter and its related key proteins can help optimize and control the production of cashmere. Cashmere goats (n = 36) of the Alpas (n = 18) and Alxa (n = 18) breeds, with a similar age (2 years old) and live weight (25-26 kg), were selected from the Yiwei White Cashmere Goat Breeding Farm, Erdos, Inner Mongolia. Using phenotypic indicators, we evaluated the diameter of the cashmere fibers in Alxa and Alpas goats. We also used electron microscopy to examine the cashmere fiber's structure and label-free liquid chromatography-tandem mass spectrometry to determine the protein content of the two cashmere fibers. The proteins affecting fiber diameter were identified and analyzed by Western blot, Co-Immunoprecipitation, and bioinformatics analysis. The average diameter of the Alxa breed was smaller (p < 0.05) than that of the Alpas breed (Alxa's cashmere vs. Alpas' cashmere). Proteomics technology enabled the highly confident detection of 171 proteins. A total of 68 differentially expressed proteins were identified in the two types of cashmere; 131 proteins were specifically expressed in Alpas goats, and 40 proteins were specifically expressed in Alxa goats. A key protein group that could cause variations in fiber diameter was found using the protein-protein interaction network. To ascertain the reason for the variation in fiber diameter, a structural study of the major protein groups was carried out. KRT10, KRT14, KRT17, and KRT82 are the main proteins impacting the diameter difference, and they have a substantial effect on the average fiber diameter.

Gastrointestinal tract morphology, nutrient digestibility, and digesta mean retention time in laying hens of two different breeds fed with fine or coarse oat hulls

The inclusion of fiber-rich ingredients in poultry diets is expected to increase due to societal-, ecologic-, and economic developments. Particle size of dietary fiber sources, such as oat hulls (OH), has been shown to play a key-role in nutrient digestibility and digestion process, but the response may depend on the genetic background of the bird. This study aimed to test the hypothesis that laying hens varying in genetic background respond differently to the particle size of OH regarding gastrointestinal tract development, apparent ileal (AID) and total tract digestibility (ATTD), and digesta mean retention time (MRT). A total of 224, 29-wk-old Dekalb White (DW) and Bovans Black (BB) laying hens were assigned to 1 of 2 dietary treatments (fine vs. coarse OH). The diets were formulated to contain 150 g/kg OH as the main dietary fiber source. Titanium dioxide (3 g/kg) and cobalt-EDTA (2 g/kg) were added as inert tracers. Bovans Black hens had greater relative weights of the gizzard (+3.9% of BW, P = 0.015), ceca (+14.3% of BW, P < 0.001), and colon (+9.1% of BW, P < 0.001) compared with DW hens. Moreover, AID of nitrogen (+3.5%; P < 0.001) was greater in BB vs. DW hens, whereas AID of starch was only greater in BB when fed the fine OH diet (breed × diet, P = 0.037). In contrast, ATTD of NSP (-11.2%, P = 0.035) was lower in BB vs. DW hens and digesta MRT was longer in proventriculus + gizzard (solids: +25 min, P < 0.001; liquids: +5 min, P < 0.001) and ileum (solids: +53 min, P = 0.001; liquids: +38 min, P < 0.001). Birds fed coarse OH only had a greater relative weight of the gizzard (+3.9%, P < 0.001) compared with those fed fine OH. In conclusion, our study indicates that gastrointestinal tract traits, nutrient digestibility and digesta transit behavior differed between breeds, regardless of the particle size of OH in the diet.

The impact of dietary fibers on the construction and molecular network of extrusion-based 3D-printed chicken noodles: Unlocking the potential of specialized functional food

3D printing technology is promising in creating specialized functional foods, such as high-protein and high dietary fiber noodles. In this study, chicken breast-based noodles with varying proportions of oat bran and konjac flour were developed. The research analyzed the physicochemical, digestive properties, and 3D printability of these chicken-based doughs and noodles. The results indicated that the inclusion of fiber-rich flours notably enhanced dough viscosity and viscoelasticity. However, exceeding 4 % konjac flour negatively affected cooking quality and texture due to its strong water absorption capacity. The experimental group with fiber-rich flours exhibited prolonged starch/protein digestion time compared to the Control group. The increased ability to bind water in the fiber rich formula likely restricted water mobility, affecting mass transition in the “water channel”. Notably, chicken noodles fortified with 6 % oat bran and 2 % konjac flour displayed the highest 3D printability. These results offer valuable insights for the industry in selecting appropriate dietary fiber sources for the development of nutritionally balanced 3D-printed meal options.

Using Household Fruit and Vegetable Waste in Recipes to Reduce Kitchen Food Waste and their Nutritional and Functional Values

The formation of food waste brings numerous issues such as inefficient use of nutrients, social injustice, and economic and ecological losses. The aim of this study is to reduce fruit and vegetable waste, which are among the most common kitchen wastes, with new recipes, and to explore the advantages they provide to human health. The study developed 20 different recipes using parts typically considered waste in the kitchen, like stems, stalks, and peels from 11 fruits and 9 vegetables, and calculated their nutritional values using the BEBIS program (Nutrition Information System). Additionally, the functional properties of the fruit and vegetable waste used in the study were examined in light of scientific literature. Results showed that parts of fruits and vegetables considered as waste might have valuable nutritional properties, such as being a good source of dietary fiber, antioxidants, vitamins, and minerals. Among the recipes created with fruit waste, the chocolate balls with pomegranate peel powder had the highest energy value (4255.3 kcal), the sweet chicken with orange flavor had the highest protein content (122.1 g), and the watermelon dessert had the highest fiber content (25.3 g). Among the recipes made with vegetable waste, the puff pastry with leek leaves had the highest energy value (2740 kcal), and the savory cake with cauliflower and potatoes contained the most protein (222.2 g) and fiber (184.1 g). Using parts like stems, peels, and leaves considered food waste in recipes also imparts functional properties to the recipes. The food waste used in this study possesses properties in the literature such as anti-cancer, antimicrobial, antiviral, anti-inflammatory, prevention of neurological disorders, and anti-obesity, anti-diabetes, and anti-aging effects.

Chronological dynamics of the gut microbiome in response to the pasture grazing system in geese.

It is commonly accepted that dietary fibers are good for gut health. The effect of fibers on the diversity and metabolic activities of the cecal microflora, however, differ with the passage of time. Therefore, we investigated the time-series impacts of the pasture grazing system (a high dietary fiber source) on the cecal microbiome and short-chain fatty acids in Wanpu geese, comparing it to commercial feeding (a low dietary fiber source). The cecal microbiota composition and SCFA concentrations were evaluated by 16S rRNA gene sequencing and gas chromatography, respectively. We found that pasture produced a generally quick positive response to Bacteroidales, Lactobacillales, Gastranaerophilales (at 45 days), Lachnospirales, and Oscillospirales (at 60 days and 90 days) irrespective of Erysipelotrichales (at 45 days), Clostridia_UCG-014, RF39 (at 60 days), Christensenellales, and Peptostreptococcales-Tissierellales (at 90 days) in geese. Meanwhile, we found that Lactobacillales, Gastranaerophilales, Lachnospirales, and Oscillospirales were significantly correlated with short-chain fatty acids in pasture grazing geese. Indeed, the correlation of cecal microbiota with SCFAs led to altered microbial functions evinced by COG; KEGG pathway levels 1, 2, and 3; BugBase; and FAPROTAX databases. This study emphasizes the importance of dietary fiber sources in influencing beneficial impacts in regulating geese microbiota homeostasis and metabolic functions such as energy and lipid metabolism.IMPORTANCELow dietary fiber diet sources cause gut microbial and short-chain fatty acid alterations that lead to compromised animal health. The establishment of an artificial pasture grazing system at the expense of ryegrass is a good source of dietary fiber for geese. Our results described the importance of pasture in maintaining the gut microbiota, SCFAs, and potential microbial functions reported by COG; KEGG pathway levels 1, 2, and 3; BugBase; and FAPROTAX databases.

Entomophagy: exploring the health advantages of edible insects -a review

More and more people are becoming aware of edible insects as a wholesome and sustainable food source. This article explores the health-promoting aspects associated with their consumption. Edible insects offer a rich source of macronutrients, including proteins, healthy fats, dietary fibers, and essential micronutrients such as vitamins and minerals. These nutritional elements support improved cardiovascular health, satiety, muscle growth, and cognitive function, among other health benefits. In addition, compared to conventional cattle, edible insects have a far smaller environmental impact, which makes them a desirable option for sustainable food production. For broader adoption, overcoming obstacles related to societal acceptance and the regulatory environment will be essential. More research is required to comprehend the long-term consequences completely and optimise the potential health advantages of edible insects.

The Anticancer Potential of Edible Mushrooms: A Review of Selected Species from Roztocze, Poland.

Edible mushrooms are not only a valued culinary ingredient but also have several potential medicinal and industrial applications. They are a rich source of protein, fiber, vitamins, minerals, and bioactive compounds such as polysaccharides and terpenoids, and thus have the capacity to support human health. Some species have been shown to have antioxidant, anti-inflammatory, anticancer, and immunomodulatory properties. We have therefore attempted to summarize the potential properties of the edible mushrooms popular in Poland, in the Roztocze area.

Consumption of a Sourdough-Leavened Croissant Enriched with a Blend of Fibers Influences Fasting Blood Glucose in a Randomized Controlled Trial in Healthy Subjects

BackgroundAn incorrect lifestyle, including diet, is responsible for the worldwide dramatic increase in obesity and type 2 diabetes. Increasing dietary fiber consumption may lead to health benefits, and reformulation of bakery products may be a strategy to globally improve the diet. ObjectivesThis study aimed to assess the impact of a 2-wk breakfast consumption with a sourdough-leavened croissant containing a blend of dietary fiber from 10 sources (4.8 g/100 g, croissant enriched with dietary fibers [FIBCRO]), compared with a control croissant (dietary fibers 1.3 g/100 g, CONCRO) on daily energy intake, appetite, metabolic variables, and the gut microbiome. MethodsThirty-two healthy participants were randomly allocated to 2 groups consuming FIBCRO or CONCRO. Participants self-recorded their diet and appetite through 7-d weighted food diaries and visual analog scales every day over the 2 wk. At baseline and after the intervention, fasting blood and urine samples, and fecal samples were collected beside blood pressure, anthropometry, and body composition. Serum glucose, lipids, C-reactive protein, and insulin according to the official methods and serum dipeptidyl peptidase-4 (DPPIV) activity by photometric method were measured. Polyphenols and urolithins in urines were analyzed by Liquid chromatography–tandem mass spectrometry (LC/MS/MS), whereas gut microbiome in feces by shotgun metagenomics. ResultsFIBCRO consumption improved fasting blood glucose compared with CONCRO (mean changes from baseline −2.0 mg/dL in FIBCRO compared with +3.1 mg/dL in CONCRO, P = 0.022), also reducing serum DPPIV activity by 1.7 IU/L (P = 0.01) and increasing urinary excretion of urolithin A-sulfate by 6.9 ng/mg creatinine (P = 0.04) compared with baseline. No further changes in any of the monitored variables or in the gut microbiome were detected. ConclusionsResults suggested that a 2-wk consumption of a sourdough croissant claimed as “source of dietary fiber” improved fasting glycemia compared with a conventional sourdough croissant in healthy subjects. The reduced serum DPPIV activity and increased bioavailability of urolithin likely contributed to determine that effect independently from gut microbiome changes.This trial was registered at clinicaltrials.gov as NCT04999280.

The potential of soybean curd residue and water fraction of dragon fruit peel in wet noodles formulation

The potential of agro-industrial by-products in food products development have been reported for their nutritional composition. Soybean curd residue (okara flour - OF) and dragon fruit peels (DFP) have been known as a source of protein, fiber, and antioxidant compounds. Their potential in wet noodle formulation has never been investigated. The study aimed to investigate the potential of soybean curd residue, OF, and water fraction of DFP in wet noodles formulation. Four different levels of OF (0, 10, 20, and 30 %) and four different levels of DFP (0, 7, 9, and 11 %) was incorporated in wheat-based wet noodles. Physicochemical properties, sensory acceptability and antioxidant properties were investigated. The study showed that most impact was given by different levels of OF. The higher level of OF declined the moisture content and protein content significantly (p < 0.05) from a range of 45–48 % to the lowest level at 31 % and from 6.7–8 % to 5 %, respectively. The ash content increased as the level of OF was higher from 0.27 % to the highest level at 0.63 %. All the formulated noodles had a desirable value of cooking loss (<10 %) although it increased from 6 % in control to 9 % in 30 % OF addition. Hedonic sensory acceptability revealed that up to 20 % OF addition generated the same level of acceptability as it was in control showing and the incorporation of 9 % DFP to the 20 % of OF addition had the highest score of sensory acceptability. Antioxidant activity revealed that the selected formula (20 % OF and 9 % DFP) had higher antioxidant capability against DPPH shown by the lower level of IC50. In conclusion, combination of OF and DFP can be expected as sustainable food ingredients in wet noodles formulation.

Substitution of Desiccated Coconut on The Physicochemical and Organoleptics of Crispy Cookies

Research on coconut flour and desiccated coconut substitution cookies has been conducted by several researchers, but variations of desiccated coconut crispy cookies have not been widely developed. The nutritional content of desiccated coconut can be used as a source of fiber when substituted in crispy cookies products. The purpose of this study was to determine the effect of desiccated coconut substitution in making crispy cookies on physicochemical and organoleptic characteristics, and obtain the best desiccated coconut substitution. This study used a Complete Randomized Design (RAL) with one factor, namely the ratio of the percentage of desiccated coconut and wheat flour with 6 treatment levels (0:100), (25:75), (50:50), (75:25), (85:15), and (100:0) with 3 repeats. The data obtained were analyzed using the ANOVA test (α=5%). If the effect is significant (Sig &lt; 0.05), then proceed with the Honest Real Difference Test (BNJ) with a test level of 5%. Analysis of sensory characteristics data using the Kruskal Wallis test. The best treatment is tested using an effectiveness index test. This study obtained the best sensory and physicochemical characteristics of desiccated coconut crispy cookies in treatment (25%: 75%). The physicochemical characteristics produced are crude fiber content of 2.73%, fat content of 30.43%, ash content of 1.52%, water content of 16.86%, carbohydrate content of 51.11%, and protein content of 0.08%. The resulting sensory characteristics are taste 4.36 (prefer), aroma 4.13 (prefer), color 3.97 (like), and texture 4.26 (prefer).

Interactions between soluble dietary fibers from three edible fungi and gut microbiota

Edible fungi are emerging as a valuable dietary fiber source with health benefits, where their bioactivity hinges on their structure. This study targets the structure-activity relationship of soluble dietary fibers from Lentinus edodes (LESDF), Agaricus bisporus (ABSDF), and Hericium erinaceus (HESDF), focusing on their impact on gut microbiota and health. We explored the properties and structures of edible fungi, finding their soluble fibers affect metabolites and gut microbiota by increasing gas and lowering pH. Among these, HESDF demonstrated superior effects (pH: △1.4 ± 0.07; Gas production: △24.5 ± 0.4 mL). Furthermore, different types of edible fungi dietary fiber exhibited distinct capabilities in promoting the production of short-chain fatty acids by gut microorganisms. For instance, ABSDF exceled in acetic acid production (26.12 ± 0.35 mM) and propionic acid production (9.50 ± 0.13 mM), while HESDF stood out in butyric acid production (17.86 ± 0.09 mM). LESDF showed higher levels of Phascolarctobacterium, ABSDF had elevated levels of Ruminococcus, and HESDF displayed increased levels of Faecalibacterium. These results contribute to our understanding of how soluble dietary fiber from different edible fungi impacts gut microbiota and offers insights for the development and utilization of these fibers as functional food.

Lignocellulose sustainable composites from agro-waste Asparagus bean stem fiber for polymer casting applications: Effect of fiber treatment

In the past decades, lignocellulose fibers have attracted significant attention due to their low density, environmental friendliness, and biodegradability. Consequently, researchers are intensifying their efforts to explore the potential of lignocellulosic fibers as sustainable alternatives to synthetic fibers in polymer composites. Among various natural fibers identified as potential reinforcements, agro-waste from the Asparagus Bean stem (ABS) which has been discarded as landfill after harvest has emerged as a promising source of lignocellulose fibers for promoting sustainability. This study investigates the reinforcement suitability of ABSF in polymer matrices. A water-retting process was used for extraction, followed by treatment with a 5 % alkali solution. Cellulose content was enhanced to 65 wt%, and fiber density increased to 1.13 g/cm3 after chemical treatment. Thermogravimetric analysis indicated improved thermal stability of the treated fibers up to 247 °C. Morphological analysis showed increased surface roughness and impurity removal. To evaluate the reinforcing effect of the chemical treatment, epoxy composites with 10 wt% reinforcement were developed. The mechanical properties of these composites improved significantly, with more than 1.1 times when used alkali-treated ABSF as reinforcement. Flexural properties were substantially enhanced, with flexural strength increasing from 90.53 MPa to 122.71 MPa and flexural modulus from 2.41 GPa to 2.95 GPa due to better fiber-matrix interaction and removal of weak, amorphous constituents. The primary objective of this study is to demonstrate that ABSF is a viable alternative raw material for composite reinforcement, suitable for developing lightweight structural applications.

The Impact of Eggplant Peel Fortification as a Potential Source of Dietary Fibers and Phytochemicals on the Rheological Properties and Quality of Pan Bread

The Impact of Eggplant Peel Fortification as a Potential Source of Dietary Fibers and Phytochemicals on the Rheological Properties and Quality of Pan Bread

Education and Training on Making Carrot Hard Candy and Dragon Fruit Soft Candy for Stunting Prevention

Stunting is a form of chronic malnutrition associated with prolonged nutritional deficiencies. One crucial way to meet the nutritional needs of young children is by consuming vegetables and fruits, which are primary sources of micronutrients. Vegetables and fruits are vital for the body as sources of vitamins, minerals, and fiber, essential for achieving a healthy diet according to balanced nutrition guidelines. Vitamins are particularly crucial for maintaining body health. Carrots (Daucus carota L) and dragon fruit (Hylocereus sp.) are highly nutritious vegetables and fruits, containing high levels of carotene, vitamin A, B, C, and various minerals. Providing education and training to individuals and community groups, especially those at risk, aims to enhance knowledge, foster healthy habits and behaviors, and ultimately prevent stunting in the community. This community service project consists of preparation, observation, and implementation stages. The project involved 30 participants from the community and the PKK women's group in Kerang Village, Takeran District, Magetan Regency, East Java Province. The results indicated high participant enthusiasm, as seen from their active engagement. The community learned about the benefits of carrot hard candy and dragon fruit soft candy and understood the process of making these nutritious candies. From a low level of understanding before the education, there was an increase in understanding, and the community's low skill level improved after the training.

The Effects of Hemp Hay (Canapa sativa L.) in the Diets of Grazing Goats on Milk Production and Fatty Acid Profile.

Hemp (Cannabis sativa L.) is a cosmopolitan annual herbaceous plant used in the past as a source of textile fiber. Currently, hemp is receiving great interest as animal feed due to its chemical and nutritional properties. The aim of this study was to explore the effects of supplementing goats' diets with hemp hay on the milk yield, chemical composition, and fatty acid profile. Twenty multiparous goats, immediately after kidding, were divided into two homogenous groups (C: control vs. H: hemp); the goats had free access to the pasture, and both groups received a supplement of 500 g/head/day of a barley and corn meal mixture (50/50). In addition, group H was given 250 g/head/day of hemp hay while group C received the same amount of alfalfa hay. The milk yield was measured daily, and milk samples were collected monthly 4 times to evaluate the milk composition and fatty acid profile. The milk yield was significantly (p < 0.05) higher in the experimental group, while no differences were found in the milk chemical composition. Concerning the fatty acid profile, the milk from group H was characterized by significantly lower concentrations of C11:0, C12:0, C13:0, C14:0, C15:0, and C17:0 and higher C16:0 and C18:0. Among the polyunsaturated FA, C18:2 n6 and C20:4 were significantly (p < 0.001) lower, and C20:5 n3 was significantly (p < 0.05) higher in the milk from group H than that from group C. The n6/n3, LA/ALA and AA/EPA ratios were significantly (p < 0.001) lower in the milk from group H, while the CLAs were unaffected by the treatment.

WHO guideline on carbohydrate intake for adults and children

Noncommunicable diseases are the leading cause of death worldwide. Unhealthy diets are a major risk factor. Among other dietary factors, poorer quality of carbohydrates in the diet is associated with an increased risk of NCDs. The proportion of dietary fibre is a particularly important indicator of the quality of carbohydrate. The aim of this World Health Organization (WHO)guideline is to provide guidance on carbohydrate intake, including dietary fibre and healthy food sources of carbohydrates. This guideline was developed following the WHO Manual for Guideline Development. The process includes a review of systematically gathered evidence by an international, multidisciplinary group of experts, an assessment of the confidence in this evidence using the GRADE (Grading of Recommendations, Assessment, Development and Evaluation) approach, and the consideration of additional factors when translating the evidence into recommendations. The results of seven systematic reviews inform the formulation of carbohydrate intake recommendations. The WHO recommends that carbohydrate intake should consist primarily of whole grains, vegetables, fruits and legumes. It also recommends an intake of at least 400 g of vegetables and fruit per day for adults and at least 250-400 g per day for children and young people, depending on their age. With regard to naturally occurring fiber, a daily intake of at least 25 g is recommended for adults and 15-25 g per day for children and adolescents, depending on age.

Er3+/Yb3+ Co-Doped Fluorotellurite Glass Fiber with Broadband Luminescence.

In order to address the 'capacity crisis' caused by the narrow bandwidth of the current C band and the demand for wide-spectrum sensing sources and tunable fiber lasers, a broadband luminescence covering the C + L bands using Er3+/Yb3+ co-doped fluorotellurite glass fiber is investigated in this paper. The optimal doping concentrations in the glass host were determined based on the intensity, lifetime, and full width at half maximum (FWHM) of the fluorescence centered at 1.5 µm, which were found to be 1.5 mol% Er2O3 and 3 mol% Yb2O3. We also systematically investigated this in terms of optical absorption spectra, absorption and emission cross-sections, gain coefficients, Judd-Ofelt parameters, and up-conversion fluorescence. The energy transfer (ET) mechanism between the high concentrations of Er3+ and Yb3+ was summarized. In addition, a step-indexed fiber was prepared based on these fluorotellurite glasses, and a wide bandwidth of ~112.5 nm (covering the C + L bands from 1505.1 to 1617.6 nm) at 3 dB for the amplified spontaneous emission (ASE) spectra has been observed at a fiber length of 0.57 m, which is the widest bandwidth among all the reports based on tellurite glass. Therefore, this kind of Er3+/Yb3+ co-doped fluorotellurite glass fiber has great potential for developing broadband C + L band amplifiers, ultra-wide fiber sources for sensing, and tunable fiber lasers.

Use of pineapple peel for the formulation of cookies and crackers

Food waste occurs worldwide and its highest rate takes place in the fruit and vegetable sector. The industrialization of pineapple fruit generates many agro-industrial residues, which possess significant amounts of fibers, minerals and vitamins. This work aimed to develop cookie and cream cracker formulations enriched with flour from pineapple peel (PPF). Two formulations were produced for each type of biscuit: conventional one and with the adding of 20% PPF. The formulations were evaluated physicochemically/nutritionally (moisture, carbohydrates, fats, proteins, fiber, ash, minerals, pH and acidity) and sensorially (color, aroma, flavor texture, global impression and purchase intent). The addition of PPF promoted changes in pH, acidity, lipids, fibers and minerals. The cookies and crackers produced with 20% PPF may be classified as a source of fiber. The addiction of PPF allowed FCR and FCO to be classified as “high content” for the following minerals: Mg, Cu, Mn and Fe, while FCR may be also classified as “high content” of Ca. The addition of peel did not affect the sensory acceptance of the products and purchase intention. Thus, the addition of PPF to food products formulations is an alternative to the use of pineapple processing residues, since it was used as ingredients on nutritionally enriched.