Husk Flour Research Articles

Antibacterial performance of biodegradable polymer and hazelnut husk flour antibacterial biofilm with silver nanoparticles

The antibacterial performance of biocomposite films prepared from lignocellulosic waste (hazelnut husk or hazelnut leafy green cover) modified with silver nanoparticles and polylactic acid (PLA) was determined. The amount of hazelnut husk in the PLA matrix ranged from 10 to 40% by weight in 10% increments. The composite pellets were produced using a twin-screw extruder. Biocomposite films of 0.6 mm x 40 mm x 200 mm were produced from the pellets in a laboratory hydraulic hot press. The surfaces of the modified hazelnut husk and biocomposite specimens were analyzed by scanning electron microscopy (SEM) and inductively coupled plasma optical emission spectrometry (ICP-OES). The antibacterial activity of the biocomposite films against Staphylococcus aureus bacteria was determined using the ASTM E 2149 (2020) method. The antibacterial activity of the biocomposite films increased noticeably with the addition of hazelnut husk modified with the silver nanoparticles. Compared to the pure PLA film, the biocomposite films with 10 wt% modified husk flour showed the lowest antibacterial activity (31.3%) against S. aureus over 24-h while the films with 40 wt% showed the highest antibacterial activity (99.9%). The biocomposite films made of hazelnut husk flour with silver nanoparticles and PLA matrix could be considered for food packaging applications.

Biodegradable composites made from maize flour filled with olive husk fibers

The development of biomaterials based on maize flour reinforced with natural fiber was studied with the aim of replacing conventional polymers of petrochemical origin and to simplify assimilated rubbish managing strategies, which reduces the pollution of the environment. In this study, several composites based on plasticized maize flour (PMF) reinforced by the olive husk flour (OHF) in a range from 10% to 40% (wt.%) have been produced with double screw extruder. 15% (wt.%) of low-density polyethylene (LDPE) and graft polyethylene combined with maleic anhydride (PE-g-MA) bonding substance at 5 (wt.%) were added to obtain high mechanical characteristics and improve blend compatibility. Scanning electron microscope (SEM) analysis showed that the fibers were well dispersed in matrix. The Fourier-transform infrared (FTIR) spectroscopy analysis revealed an increase in the absorption bands characteristic of hydroxyl groups and the anhydroglucose ring O-C stretch by raising OHF amount in composites. Thermal stabilization and density of composites increase with the percentage of fiber. For fiber weights of 10 and 40 (wt.%), the tensile strength increased as of 8.4 to 16.4 MPa and the Young modulus as of 70 to 245%, respectively. The biodegradability of samples was tested by burying them in the soil for 90 days. The weight loss test showed that the biodegradability accelerated with the increase in OHF quantity in the PMF. The latter finding was confirmed by FTIR analysis and deteriorated surface of samples examined by SEM analysis.

Characterization of Water Absorption, Thickness Swelling and Diffusion Coefficient of Natural Fiber/Epoxy Bio-Composites for Applications in Aquatic Environment

The aim of this work was to study the suitability of wood flour, fluted pumpkin stem and rice husk flour/epoxy bio-composites for application in aquatic environment. The water absorption, thickness swelling and diffusion coefficient of wood flour, fluted pumpkin stem flour, rice husk flour/epoxy bio-composites were investigated. Composites were prepared by the hand layup method at varying weight percentages of filler reinforcement (10, 20 & 30%). The increase in the addition of the fillers enhanced the water absorption, thickness swelling and diffusion coefficient of the composites. However, after 14 days of immersion, all the composites attained an equilibrium state. It was observed that with 30wt% filler loading, the fluted pumpkin stem flour epoxy composites showed the highest water absorption of 40.5%, diffusion coefficient of 10.80x10-8m2/s, followed by the wood flour epoxy composite with water absorption of 35.3%, diffusion coefficient of 8.17x10-8m2/s, while rice husk flour epoxy composites had the lowest water absorption of 16.5%, diffusion coefficient of 6.12x10-8m2/s. The same trend was observed for the composites with 20 and 10 wt% filler loading. In terms of thickness swelling, the wood flour composite showed 1.62%, followed by fluted pumpkin stem flour composite 1.40% and rice husk flour composite 0.35% with 30wt% filler loading. A similar trend was observed for the composites with 20 and 10wt% filler loading. This study can be useful to comprehend the effect of water absorption on the performance of natural fiber composites and help in creating designer compositions for use in building, construction and automotive.

Aprimoramento de barras de cereais de aveia com adição de farinha de Araucaria angustifolia: semente, amêndoa ou casca

ABSTRACT: The feasibility of enhancing oat cereal bars, widely recognized for their health benefits, was investigated by replacing up to 5% oats with whole seed, almond, or steam-cooked pinhão husk flour. Pinhão contributes with resistant starch, antioxidant compounds, and minerals. The control oat bar (30.5% of the mixture), without pinhão flours but containing brown sugar (25.5%), raisins (15.0%), glucose (15.0%), coconut oil (3.0%), gelatin (0.5%), and water (10.0%), provides 75.53 kcal, with 15.66% carbohydrates (on a dry basis), 2.88% insoluble fiber, 0.70% soluble fiber, 1.82% protein, 0.62% lipids, and 0.32% minerals. Bars replacing up to 5% of oats with almond, husk, or whole seed flour showed statistically similar compositions, except for lipids, few minerals, phenolic compounds, and antioxidant activity. Concerning daily recommendations, a 22 g bar offers low energy (3.78%, Brasil, 1998) and proportionally high mineral content, including potassium (34.64%), zinc (81.58%), magnesium (108.55%), iron (421.18%), copper (192.98%), calcium (395.13%), and manganese (1,027.00%). Additionally, they exhibit a significant content of total phenolic compounds (8.66 mg GAE/g) and antioxidant capacity (24.43 mg Trolox/g). These innovative bars were well-received in sensory evaluations and demonstrated good commercial potential. Notably, a bar that replaced 5% oats with husk flour could be a viable option for microenterprises due to simplified technology, contributing to waste valorization and encouraging the preservation of the Araucaria Forest.

Technological and nutritional aspects of dark chocolate with added coffee husk flour

Technological and nutritional aspects of dark chocolate with added coffee husk flour

EFFECT OF INCORPORATING FERMENTED COFFEE HUSKS INTO SWINE DIETS ON PRODUCTION PERFORMANCE AND FEED COST YIELDS

Pig farming is an important component of the livestock sector at a global scale since pork is the most widely produced and consumed meat in the world. This study aimed to evaluate the effects of diets containing different levels of fermented coffee husk flour on the productive performance of pigs and economic viability in pig farming. Coffee husks were incorporated with probiotics based on Moringaoleifera Lam leaf extracts. Five gilts between 3 to 5 months of age, with an initial average weight of around 13.38 kg, were used. The experiment was conducted using a Latin Square Design, with 5 treatments and 5 replications. The treatments were a control treatment (T0) without coffee husks in the diet; and treatments T1, T2, T3, and T4 with coffee husks at 4%, 6%, 8%, and 10% in the diet, respectively. The statistical analysis showed that T1, which contained 4% fermented coffee husks in the diet, was the most efficient diet formulation with respect to the rest of the treatments. The animals that received T1 showed a high increase in average daily weight, with an average value of 867.70 g; and a better feed conversion rate, requiring only 3.57 kg to produce one kilogram of meat. The results of a descriptive yield analysis on feed cost showed that T1 could generate a higher yield of about $6.04 per kilogram of meat sold in the local market compared to the other treatments. Therefore, it is concluded that the incorporation of fermented coffee husks at 4% into pig diets can improve pig productive performance and reduce feed costs.

Multivariate Statistical Techniques: A New Approach to Identify the Commercial Properties of Mixtures of Flours of Lentinula edodes and Cocoa Pod Husk.

Lentinula edodes is known to show high nutritional and organoleptic properties and can be mixed with different by-products in the production of new foods with important functional characteristics. Cocoa pod husk (CPH) is the main by-product in the cocoa industry and presents important bioactivities. In this research, two mixtures were applied based on Lentinula edodes mushroom flour from fifty different strains (strain 1 to strain 50) and cocoa pod husk flour (CPHF): 60% Lentinula edodes mushroom flour from each strain mixed with 40% CPHF (Mixture 1), and 80% Lentinula edodes mushroom flour from each strain mixed with 20% CPHF (Mixture 2). The parameters evaluated were moisture, proteins, fat, total dietary fiber (TDF), ash, carbohydrates, antioxidant capacity, antimicrobial activity, pH and water activity (aw). The multivariate statistical techniques evaluated those samples that exhibited the highest degree of correlation with the distinct chemical and commercial parameters, showing that sample 13 of both mixture flours (M1 and M2) obtained by the mushrooms of L. edodes (strain 13) with CPH indicated the higher significant of the parameters. In addition, the sensory test of the best flour (sample 13) was applied to 50 panelists, presenting the best sensory characteristics, such as color, aroma, texture and general acceptability.

Utilization of the Whole Cowpea Pod and Barley Husk in The Production of Nutritionally Enriched Composite Flour

Background: Cowpea is a climbing annual crop from Fabaceae family which is grown for its edible seeds and pods. Cowpea is rich in various nutrients such as fibre, protein, iron, potassium and is low in fat and calories. It has been observed that non-Communicable diseases are increasing at a rapid rate in India as well as globally. The need of the hour is to control the rate of diseases through modification in dietary practices. This study has focused on formulation of whole cowpea pod enriched composite flour by including more fibre and various nutrients in the diet. Methods: In the study, composite flour using whole cowpea pod flour, barley husk flour and whole wheat flour was developed. The nutritional characteristics of composite flour and barley husk were analyzed. Storage study with two different packaging materials was also done. Result: The composite flour was found to have good nutritional properties as it contained valuable amount of protein, energy and crude fibre. It was also found that the flour had higher content of iron, magnesium and calcium while barley husk had higher content of manganese. Laminated aluminium pouches found to be more suitable for use as a packaging material.

Biodegradable trays based on Manihot esculenta Crantz starch and Zea mays husk flour

The escalating interest in natural substitutes for polystyrene in packaging development has directed attention towards vegetable residues such as corn husk. The objective of this study is to engineer biodegradable trays via the thermoforming process using six different formulations of cassava starch and corn husk flour, each previously sieved with mesh sizes of 100 and 80, respectively. The trays were thermoformed at temperatures of 170 °C (lower side) and 200 °C (upper side), with a formation duration of two minutes. Physicochemical analyses of the trays reveal that increased concentrations of corn husk flour impart a shift in tray coloration from cream to a reddish-yellow hue. Parameters such as density (0.12–0.29 g/cm3), moisture content (5.65–9.94%), solubility (75.92–86.85%), water absorption (52.17–102.35%), and volatile solids (>65.34%) were evaluated. Concerning mechanical properties, increased concentrations of corn husk flour enhanced hardness (12.56–23.95 N), while fracturability ranged between 6.59 and 8.11 mm, tension from 0.012 to 0.024 MPa, and elongation from 0.53% to 1.52%. The blend of 85% cassava starch and 15% corn husk flour exhibited promising physical and mechanical properties for the formation of biodegradable trays. This formulation underwent further examination through X-ray diffraction analysis (XRD), thermogravimetric analysis (TGA), Fourier Transform Infrared Spectroscopy (FTIR), and Scanning Electron Microscopy (SEM). Future investigations should explore the potential applications of these biodegradable trays, which could serve as packaging for fruits, vegetables, bakery products, and more.

FORMULASI TEPUNG JAGUNG, TEPUNG KULIT ARI KEDELAI DAN DAUN KELOR TERHADAP SIFAT KIMIA PADA BISKUIT SEBAGAI ALTERNATIF PENCEGAHAN DIABETES MELITUS

Corn flour, soybean husk flour and moringa leaves are sources of food that have high protein and fiber content. The purpose of this study was to analyze the effect of biscuits with formulations of corn flour, soybean husk flour and Moringa leaves on macronutrient levels, crude fiber and water content. The research method was an experimental design with a completely randomized design (CRD) consisting of a control formula (F0) and 3 treatment formulas (F1, F2, F3). Laboratory tests were analyzed using the ANOVA (Analysis of Variance) test and the BNT follow-up test (Least Significant Difference). The test results of chemical properties of macronutrients, fiber and water content showed significant differences in sig values. 0.00. The macronutrient levels of F0, F1, F2, and F3 are 4.275 grams of protein; 5.4 grams; 6.54 grams; 9.105 grams, carbohydrates 12,372 grams; 13,017 grams ; 14,463 grams; 16,281 grams, fat 3,399 grams; 4.146 grams; 4.983 grams, ; 7.293 grams, fiber 1.026 grams; 1,869 grams; 2,412 grams; 3.708 grams, water content 1.755 grams; 1,998 grams; 3.06 grams; 4.212 grams. The conclusion of this study is that there is an effect of the formulation of corn flour, soybean husk flour and Moringa leaves on the chemical properties (protein, fat, carbohydrates, crude fiber and water content) in biscuit products.

Development of High-Fibre, Ready-to-Bake Flour Mixtures from Purple Wheat

Nowadays, consumers are paying more and more attention to healthy eating, and unfortunately, insulin resistance and type 2 diabetes are affecting many people. In general, people are paying more attention to the consumption of fibre-rich foods. In our study, we developed high-fibre ready-to-bake flour mixture blends using purple wheat flour (white and wholemeal). For fibre fortification, inulin, chia seed flour and psyllium husk flour were used. After determining the basic nutritional parameters of the raw materials, four series of experiments were carried out to prepare bread rolls and to test the finished products. The correct mixing ratio of the enriching agents were tested, and the final flour mixtures were tested. At the end of our research, three blends (white purple wheat flour + 4% inulin + 2% psyllium husk flour; wholemeal purple wheat flour + white purple wheat flour + 4% inulin + 4% chia seed flour; wholemeal purple wheat flour + 4% inulin + 4% chia seed flour) were developed.

Pelatihan Pemanfaatan Kulit Kedelai menjadi Biskuit untuk Meningkatkan Keterampilan Pengrajin Tempe Desa Parerejo Pasuruan

<strong>Training on Utilization of Soybean Husk into Biscuits to Improve Skills of Tempeh Craftsmen Parerejo Village, Pasuruan.</strong> Soybean husk from tempeh processing waste has the potential to be developed because the protein content (17.98%), crude fiber (24.84%), and energy (2898 kcal/kg) were quite high but have not been utilized optimally. This activity aimed to provide knowledge on processing soybean husks into flour and their application for making biscuits. The activity was carried out in Belimbing Hamlet, Parerejo Village, Purwodadi District, Pasuruan Regency. The community service method is participatory counseling, where tempeh craftsmen are directly involved in socialization and counseling. Stages of activities include coordination with community leaders and the head of the tempeh association as partners; socialization of the implementation of activities; counseling about the benefits of soybean husk and its application to food products; training on making soybean husk flour followed by making biscuits from the resulting flour. The results of the activity showed that before the activity, 11% of tempeh craftsmen knew that soybean skin could be used as a biscuit product, and 89% did not know it. After the activity, 95% of the tempeh craftsmen know how to process soybean husk into flour and its application in making biscuits.

A Degradation Study of Poly(3‐Hydroxybutyrate‐Co‐3‐Hydroxyvalerate) and Olive Husk Flour Biocomposites Under Marine Environment

AbstractIn this work, the main objective is to investigate the effect of olive husk flour (OHF) used as a biofiller on the marine degradation of poly(3‐hydroxybutyrate‐co‐3‐hydroxyvalerate) (PHBV) biocomposites up to 6 months of immersion in sea water at 25°C and 40°C. Film samples based on neat PHBV and PHBV are filled with 20 wt.% OHF is prepared by melt compounding. After 6 months of immersion in sea water, the study reveals a noticeable decrease in the absorption band intensity of ester groups of PHBV through Fourier transform infrared (FTIR‐ATR) spectroscopy, even more in the presence of OHF in PHBV biocomposite due to hydrolytic degradation. This phenomenon is, however, more pronounced at 40°C. This also agrees with differential scanning calorimetry (DSC) data, which indicates a large increase in crystallinity index (Xc) resulting from short chains reorganization. Moreover, scanning electron microscopic (SEM) analysis shows for both degraded samples, eroded and cracked surfaces, being however more pronounced for PHBV/OHF biocomposite at 40°C. This study highlights the role of OHF as a promotor of marine degradation of PHBV.

Physical and Mechanical Properties of Agro-Waste Filled Recycled High Density Polyethylene Biocomposites

Natural plant fiber/agricultural waste materials have potential in composites due to their eco-friendliness, low cost and sustainability. Plastic and agro-wastes dumping are threatening concerns that must be settled for the protection of the worldwide ecosystem. In this study, the physical and mechanical properties of rice husk flour (RHF), corncob flour (CCF), walnut shell flour (WSF) and wood flour (WF) agro-waste filled recycled high density polyethylene biocomposites were investigated. Results showed bulk densities of RHF 350 kg/m3, CCF 310 kg/m3, WSF 400 kg/m3 and WF 250 kg/m3. Results showed moisture content of RHF 7%, WSF 6.4%, CCF 6% and WF 8%. Particle size distribution of 60-100 mesh size of the fillers was 0.295 mm to˂0.125 mm. Results showed that WF composite showed higher flexural modulus of 3.0 GPa and impact strength of 60 J/m followed by RHF with flexural modulus of 2.75 GPa and WSF with impact strength of 54.4 J/m compared to the control sample of 1.75 GPa and 38 J/m. The flexural strength of WF composite was 27.4 MPa followed by RHF composite 25.4 GPa, CCF composite 20.1 GPa and WSF composite 18.1 GPa compared to the control sample of 30.5 GPa. The higher bulk densities of RHF, WSF and CCF resulted in fiber accumulation at some parts of the composite, thereby causing weak points and the resultant lower mechanical properties compared to WF composites with lower bulk density. The study has shown that agro-waste fillers could be used in composite production with good results compared to WF composites.

Mechanical and thermal properties of biocomposite films produced from hazelnut husk and polylactic acid

ABSTRACT This study focused on the potential use of hazelnut husk (HH) flour, agricultural by-product, as filler in the PLA biocomposite films. The tensile strength and elongation at break of the biocomposites films decreased with the increasing content of the HH flour. As the amount of the HH flour in the PLA was increased by 10 wt%, the tensile strength decreased from 33 to 26.3 MPa. A sharp decrease in the tensile strength (6.33 MPa) of the specimens was determined as the amount of the HH flour was increased by 20 wt%. There was no significant difference in the tensile strength as the HH content increased from 20 to 40 wt%. The main reason for the lower tensile strength was mainly attributed to them due to the weak interfacial bond between HH flour with higher polar surface and the PLA with lower polar surface. The hydrophilic nature of the HH leads to a tendency for HH fibers to mingle or form agglomerations, which resulted in the lower tensile strength, especially at high HH filler loadings. The increase in the filler content improved the thermal stability of biocomposites.

Using Response Surface Methodology to evaluate the effect of pequi flour, and pulp and by-product on sweet bread development

In this work, the effect of wheat flour and water replacement by pequi pulp and flour on the bread development and preparation enriched with this fruit was studied. Two experimental designs were used for two independent variables, the first evaluating the wheat flour partial replacement by pequi husk flour (x1) and pequi pulp flour (x2). The second design evaluated the wheat flour and water partial replacement by pequi husk flour (x1) and pequi pulp (x2), respectively. At the same time, a control test was conducted (without the addition of pequi flour and pulp) for comparison. The evaluated dependent variables of the bread quality characteristics were: dough volume; expansion rate; specific volume and density; texture profile and gluten content. It was possible to verify that only the gluten content was influenced by the replacement of wheat flour by pequi husk flour, whereas, only the specific volume was influenced by the replacement of water by pequi pulp. In general, the best replacement range was obtained with the formulation using between 0.75 to 2.5% pequi husk flour; up to 20% pequi pulp flour and between 5 and 35% of pequi pulp.

Cacao Pod Husk Flour as an Ingredient for Reformulating Frankfurters: Effects on Quality Properties.

The cocoa pod husk is considered a source of dietary fiber with a high content of water-soluble pectins, bioactive compounds which should be viewed as a by-product with the potential to be incorporated into food. This study aimed to investigate the effect of adding different cocoa pod husk flour (CPHF) levels as a starch replacement for reformulating frankfurters. Results showed that the addition of 1.5 and 3.0% pod husk proportionally increased the frankfurter’s fiber content by 0.49 ± 0.08 and 0.96 ± 0.19 g/100 g, which is acceptable for a product that does not contain fiber. Textural properties and sensory characteristics were affected when substituting the starch with CPHF, either totally or partially, although these samples had higher water content, hardness, and adhesiveness while springiness decreased. Non-adverse effects of nitrite on polyphenolic compounds content were evidenced in samples enriched with CPHF. The incorporation of CPHF did not significantly affect the color parameters (ΔE < 3). Finally, the panelists indicated a sensation of the unsalted sausage, suggesting that CPHF may have natural mucoadhesion properties. In conclusion, in formulated meat products such as sausages, plant co-products such as cacao pod husks could be a valid new ingredient to improve technological parameters, functional characteristics, and stability.

Filler Content Effect on Water Uptake and Thermal Stability of Poly(3‐Hydroxybutyrate‐Co‐3‐Hydroxyhexanoate)/Microcrystalline Cellulose Biocomposites

AbstractIn this study, biocomposites of poly(3‐hydroxybutyrate‐co‐3‐hydroxyhexanoate) (PHBHHx)/cellulose microcrystalline (MCC) extracted from olive husk flour are prepared by melt compounding at various filler content ratios, i.e., 10, 20, and 30 wt%. The effect of the MCC content on the morphology, thermal stability, crystallinity, and water uptake of the PHBHHx biocomposites is investigated. The results showed that the addition of MCC to PHBHHx decreased the thermal stability of the biocomposites compared to that of neat polymer, however more pronounced at a higher filler content. This is due probably to the tendency of MCC particles to agglomerate, inducing heterogeneities and defects within the polymer matrix observed by scanning electron microscopy. Furthermore, both crystallinity and water uptake after 24 h of immersion increased with the filler content.

Comparative study of the effect of rice husk-based powders used as physical conditioners on sludge dewatering

The effects of rice husk flour (RHF), rice husk biochar (RHB), and rice husk-sludge cake biochar (RH-SCB, expresses sludge cake biochar deriving from a sludge that has been previously conditioned with rice husk) used as physical conditioners on sludge dewaterability were compared. The effects of characteristics of physical conditioners on sludge compressibility and zeta potential were analyzed. The optimal rice husk-based powder was RH-SCB, which presented the highest net sludge solid yield (YN, expresses the dry mass flow by filtration) at 20.39 kg/(m2 h) for 70% dry sludge (DS). Characterization analysis indicates that the hardness and surface Fe content of powders which could influence the compressibility coefficient of sludge cake and sludge zeta potential were the major factors influencing sludge dewaterability. The comparison of feasibility and economic analysis showed that adding RH-SCB improves the quality of the sludge filtrate and reduces the pollution potential of conditioned sludge (the ratio of secondary and primary (RSP) of Cu, Zn, Cd reduces from 43.05, 144.00, 7.25 to 7.89, 14.63, 4.27, respectively), and the costs of using RH-SCB were the lowest (at 88.4% lower than that of the raw sludge). Therefore, it is feasible to use RH-SCB to improve sludge dewaterability.

Torrefaction of Coffee Husk Flour for the Development of Injection-Molded Green Composite Pieces of Polylactide with High Sustainability

Coffee husk, a major lignocellulosic waste derived from the coffee industry, was first ground into flour of fine particles of approximately 90 µm and then torrefied at 250 °C to make it more thermally stable and compatible with biopolymers. The resultant torrefied coffee husk flour (TCHF) was thereafter melt-compounded with polylactide (PLA) in contents from 20 to 50 wt% and the extruded green composite pellets were shaped by injection molding into pieces and characterized. Although the incorporation of TCHF reduced the ductility and toughness of PLA, filler contents of 20 wt% successfully yielded pieces with balanced mechanical properties in both tensile and flexural conditions and improved hardness. Contents of up to 30 wt% of TCHF also induced a nucleating effect that favored the formation of crystals of PLA, whereas the thermal degradation of the biopolyester was delayed by more than 7 °C. Furthermore, the PLA/TCHF pieces showed higher thermomechanical resistance and their softening point increased up to nearly 60 °C. Therefore, highly sustainable pieces were developed through the valorization of large amounts of coffee waste subjected to torrefaction. In the Circular Bioeconomy framework, these novel green composites can be used in the design of compostable rigid packaging and food contact disposables.