Quality Properties Research Articles

Effect of biodynamic preparations 500 and 501 on vine and berry physiology, pedology and the soil microbiome

The increasing interest in organic and biodynamic wine production is driven by a desire for sustainability and reduced reliance on synthetic inputs. As of 2021, organic viticulture accounted for 6.4 % of the global vineyard surface, with biodynamic practices gaining traction, particularly among high-end wineries seeking to differentiate their products through unique, environmentally conscious cultivation methods. Biodynamic viticulture, while rooted in organic principles, incorporates specific biodynamic preparations (notably preparations 500 and 501), with proponents asserting benefits such as enhanced soil vitality, vine resilience, and superior wine quality. However, the scientific community remains divided on whether biodynamic methods offer substantial advantages over organic practices alone. Previous studies (Döring et al., 2019; Rienth et al., 2023) have shown minimal differences between the two in terms of vine performance and berry quality. This study aims to evaluate the long-term effects of biodynamic preparations 500 and 501 on vine physiology, berry quality, and soil properties in a Swiss vineyard.

Оценка качества и механических свойств получаемых слоев металла из низкоуглеродистой стали методом WAAM с использованием дополнительной механической и ультразвуковой обработки

Introduction. Additive manufacturing is a technology that enables three-dimensional (3D) components to be printed layer by layer according to digital models. Completely different from traditional manufacturing methods such as casting, forging, and machining, additive manufacturing is a near net shape manufacturing process that can greatly enhance design freedom and reduce manufacturing runtime. The material processing challenges in Wire and Arc Additive Manufacturing (WAAM) are related to achieving performance metrics related to geometric, physical, and material properties. Tight tolerances and stringent surface integrity requirements cannot be achieved by utilizing stand-alone AM technologies. Therefore, WAAM parts typically require some post-processing to meet requirements related to surface finish, dimensional tolerances and mechanical properties. It is therefore not surprising that the integration of AM with post-processing technologies into single and multi-setup machining solutions, commonly referred to as hybrid AM, has become a very attractive proposition for industry. The purpose of the work is to evaluate the quality and mechanical properties of the resulting metal layers of mild steel by WAAM method using additional mechanical and ultrasonic processing. Research Methods. To conduct the experiments, a set of welding equipment was used — a single-phase inverter device KEMPPI Kempomat 1701, designed for welding with wire in shielding gases. A mixture of argon and carbon dioxide (80 % argon and 20 % CO2) was used as a shielding gas. SV-08G2S (0.8 C-2 Mg-Si) wire was used as the surfacing material. A plate made of steel St3 with overall dimensions 150×100×5 mm was used as a base for surfacing. The surface of the plate before surfacing was thoroughly cleaned from the layer of oxides, oil, rust and other contaminants. For this purpose mechanical cleaning of the surface was used with BOSCH abrasive wheel with a diameter of 125 mm diameter and a grit size of 120. Before surfacing the surface of the product was degreased with white spirit. The gas flow rate was set at 8 dm3/min. To select the optimal wire feed rate and volt-ampere characteristic, surfacing was performed at each adjustment step of wire feed rate, and voltage. Mechanical statistical tensile tests, chemical composition analysis and metallographic studies were also performed. Results and Discussion. Gas porosity is a typical defect that occurs during the WAAM process and should be eliminated because it adversely affects the mechanical properties. Initially, gas porosity leads to a reduction in the mechanical strength of the part due to damage from microcrack formation. In addition, it often causes the surfaced layer to have worse fatigue properties due to the spatial distribution of different shape and size structures. In our experiments we found that a wire feed speed range of 5–6 m/min is optimal. Increasing the flow rate of shielding gas in the range of 8–14 l/min allows reducing porosity in the surfaced metal to almost zero. The mechanical properties of the surfaced beads show that the average value of yield strength after machining is higher than that of unprocessed specimens. The data obtained from these experiments are in good agreement with those reported in the literature. The presented results can be used in real WAAM technological processes.

The combined effect of ultrasound treatment and papain on the quality properties of beef

Individual ultrasound treatment or adding exogenous enzyme treatment such as papain has been successfully proven to not only marinate but tenderise the meat. Incorporating both treatments at the same time could further tenderise the meat but the quality of the meat might be compromised. Hence, this study aimed to investigate the effect of ultrasound treatment coupled with papain solution on the quality properties of meat. Four different treatments were carried out on the meat samples; control (C), papain treated (P), ultrasound treated (US), and a combination of papain and ultrasound treated (USP). Meat treated with USP did not affect the physicochemical properties of the meat as no significant difference was found in water holding capacity (WHC), cooking loss and pH. Moreover, USP treatment was found to have effects on textural properties of the meat samples as positive linear relationships between the hardness of the treated meat with work of shear were found via Pearson correlation analysis. This is in line with the findings on the microstructure of the treated meat samples where tenderised meat samples exhibited disrupted muscle fibre. Thus, incorporating papain and ultrasound together improved the quality texture of the meat.

Comparative Effects of Organic Nutrient Sources on Green Gram (Vigna radiata L.) Quality and Soil Properties

A field experiment was conducted during summer season of the year 2020-21 on organic certified plot A-7 at Agronomy Farm, B. A. College of Agriculture, Anand Agricultural University, Anand, Gujarat. Different sources of organic manures were tested using randomized block design with four replications. The treatment T7 (50% N through FYM followed by Seed treatment of Rhizobium) recorded significantly higher available nitrogen content (212 kg/ha) in soil and also same behaviour observed in available phosphorus content in soil. The treatment T9 (50% N through castor cake followed by Seed treatment of Rhizobium) recorded significantly higher available phosphorus content in soil. Significantly higher value of EC of soil (0.18) was found in treatment T1, which was significantly higher EC of soil (0.11) which was recorded with treatment T9. Higher organic carbon (0.65%) of soil after harvest of green gram was observed in treatment T8. Significantly higher nitrogen content in seed of green gram was obtained with application of treatments T10. Treatment T2 [Rhizobium (5.0 mL/kg seed treatment and 1.0 L/ha soil application)] recorded significantly higher Rhizobium population in soil at harvest of green gram. Subsequent, treatment T6 (100 % N through neem cake) recorded significantly higher phosphorus solubilising bacteria (PSB) population in soil as compared to control. The maximum net return 63287 INR/ha was obtained with application of treatment T10 (50% N through NC + Rhizobium seed treatment) followed by treatment T7 (50% N through FYM + Rhizobium seed treatment) with net realization of 54063 INR/ha. With respect to benefit cost ratio, the highest 3.62 BCR was achieved with Treatment T7, which closely followed by treatment T2 (Rhizobium seed treatment + 1.0 L/ha soil application) having BCR of 3.52.

Selection of Grape Varieties for Canned Processing Based on Peeling Performance, Sensory Quality, and Storage Stability

The integration of grapes into canned food processing not only effectively extends their shelf life but also preserves their rich nutrition and delightful flavor. This marks a significant advancement toward value-added products and sustainability in the grape industry. This study aims to evaluate the appropriateness of different grape varieties for canned grape production, with a focus on peeling characteristics, sensory quality, and storage properties. Our findings reveal that Kyoho, Takatsuma, and Zuijinxiang grapes stand out as promising candidates, characterized by their ease of peeling, minimal peeling loss, and efficient peeling time. Subsequently, a fuzzy mathematical sensory evaluation approach was employed to assess the taste, flavor, texture, appearance, and size of the peeled grapes from nine grape varieties. Notably, Kyoho (3.87), Takatsuma (3.70), and Zuijinxiang (3.57) grapes exhibited superior sensory scores compared with the other varieties. Regarding storage quality, after 180 days of storage, Kyoho grapes exhibited lower color difference by 12.97–23.50%, higher brittleness by 13.77–19.17%, total phenolic content by 15.73–29.29%, total flavonoid content by 28.54–39.31%, anthocyanin content by 23.81–35.66%, and stronger antioxidant capacity (IC50 DPPH: 24.42–69.55%; IC50 ABTS: 13.27–57.43%) compared with Takatsuma and Zuijinxiang grapes. This comprehensive assessment highlights Kyoho grapes as the most suitable variety for canned grape production, followed by Takatsuma and Zuijinxiang grapes. Their exceptional peeling characteristics, sensory qualities, and notable storage resilience position them as promising candidates for commercialization, presenting substantial potential for widespread acceptance among consumers.

A Potential Diabetic-Friendly Food Material: Optimization, Nutritional Quality, Structural Characteristics, and Functional Properties of Oat and Purple Potato Fermented by Ganoderma lucidum Mycelium

Dietary intervention is the basis for the treatment of diabetes mellitus. This study employed Ganoderma lucidum (GL) mycelium to ferment a compound medium of oat and purple potato (OPP), optimized fermentation conditions to increase the triterpene content in the resulting product (F-OPPF), and systematically investigated the impact of fermentation on the nutritional quality, structural characteristics, and functional properties of OPP. The results indicated that the triterpene content in F-OPPF significantly increased from 8.53 mg/g to 17.23 mg/g under optimal conditions (temperature: 28 °C, inoculum size: 10%, material quantity: 36 g/250 mL, and fermentation time: day 13). Fermentation resulted in enhanced nutritional quality, with increased contents of protein, soluble protein, crude fiber, ash, mineral elements, essential amino acids, polysaccharides, flavonoids, and total phenols. Mycelium not only enveloped the OPP surface but also penetrated its interior, forming a porous honeycomb-like structure. The types of reactive groups and crystals (C + V-type) were not changed after fermentation, while the crystallinity increased. F-OPPF exhibited positive changes in thermogravimetric properties, antioxidant and hypoglycemic activities, and adsorption capacity of insoluble dietary fiber. Additionally, incorporating F-OPPF into the diet markedly reduced fasting blood glucose levels and promoted weight gain in T2DM rats induced by a high-fat diet and streptozotocin. The fermented groups exhibited improvements in glyco- and lipo-metabolism, oxidative stress, and the function and pathological morphology of the pancreas, liver, and kidneys compared to the unfermented group. Collectively, these findings suggested that GL mycelium fermentation enhanced the nutritional and functional values of OPP, and F-OPPF holds potential as a raw material for developing diabetic-friendly foods.

Sustainable synthesis and environmental application of chitosan-Ocimum basilicum leaves-ZnO composite membrane for permanganate ion removal in wastewater treatment.

This study introduces a novel and environmentally friendly method for developing a cross-linked chitosan-Ocimum basilicum leaves-ZnO (ChOBLZnO) composite membrane, specifically designed for the adsorption of permanganate ions (MnO4-) from wastewater. Various characterization techniques, including Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), scanning electron microscopy (SEM), transmission electron microscopy (TEM), and Brunauer-Emmett-Teller (BET) surface area analysis, were employed to confirm the membrane's synthesis quality, structural integrity, and surface properties crucial for adsorption. The BET analysis revealed a surface area of 228.64 m2/g, indicating a highly porous structure. The membrane exhibited a high adsorption capacity of 142.8mg/g and an outstanding removal efficiency of 98.5%. The adsorption kinetics were best described by the pseudo-second-order model, with a correlation coefficient (R2) of 0.998, while the Freundlich isotherm model provided the most accurate fit for the adsorption behavior, with an R2 of 0.995. Thermodynamic studies indicated that the adsorption process is spontaneous and endothermic, with negative Gibbs free energy and positive enthalpy and entropy values. Reusability tests showed that the ChOBLZnO composite membrane maintained a high removal efficiency across five cycles, with minimal performance loss. These results demonstrate the ChOBLZnO composite membrane's potential as an efficient and sustainable solution for wastewater treatment, offering both high efficiency and durability.

Chemometrics for estimating the fermentation and quality properties of kimchi based on hyperspectral image analysis

Kimchi is a traditional Korean dish made from fermenting vegetables. The fermentation process is crucial for enhancing its quality and flavor during storage. Approaches such as hyperspectral imaging (HSI) and chemometrics (PLS, partial least square; SVR, support vector regression) including principal component analysis (PCA), and 2-dimensional correlation spectroscopy (2D-COS) can detect key physical and chemical components and changes in total soluble solids (TSS), pH, titratable acidity (TA), salinity, and lactic acid bacteria (LAB). Multivariate analytical models were developed to predict the quality properties using full and characteristic wavelengths and preprocessed data. The results showed that the ratio of prediction to deviation (RPD) values of the PLS prediction model constructed using the full wavelengths of TSS, salinity, pH, TA, and LAB were 1.57, 2.33, 2.79, 2.91, and 2.73, respectively. The Savitzky Golay 1st derivative preprocessed SVR model established based on characteristic wavelengths (951, 1020, 1139, 1174, 1216, 1321, and 1384 nm) extracted by PCA and a 2D-COS matrix showed the best results and increased efficiency in predicting pH (Rp2 = 0.9166, RPD = 3.281) and the number of LAB (Rp2 = 0.8488, RPD = 2.466). Additionally, the visualization process accurately illustrated the distribution of various quality indicators of kimchi across different periods. These results demonstrate that our proposed HSI strategy successfully assessed the degree of kimchi fermentation.

Progress in flavor research in food: Flavor chemistry in food quality, safety, and sensory properties

Progress in flavor research in food: Flavor chemistry in food quality, safety, and sensory properties

Assessment of the sustainability of land use systems through sensitive indicators of soil quality and biophysical properties in temperate ecosystem

Assessment of the sustainability of land use systems through sensitive indicators of soil quality and biophysical properties in temperate ecosystem

Natural Nano-emulsions: A Sustainable Solution for Rice Weevil Control in Stored Paddy Rice

Nanoemulsion technology offers a promising method to enhance the absorption and effectiveness of various active compounds. This study specifically developed nanoemulsions of frankincense, turmeric, and sesame oil to assess their impact on paddy rice. Notably, there is a lack of research examining both the efficacy and long-term effects of nanoemulsion treatments on rice quality, as most existing studies focus primarily on immediate harmful effects or repellent capabilities without considering prolonged impacts. This research is pioneering in exploring how nanoemulsion treatments influence the physical and chemical properties, nutritional value, and overall quality of paddy rice, as well as their effects on the rice weevil, (Sitophilus oryzae L., Coleoptera: Curculionidae). Nanoemulsions were prepared using a high-energy ultrasonication process and characterized by transmission electron microscopy, revealing spherical particles ranging from 27-34 nm in diameter. The formulations exhibited kinetic stability, slight acidity (pH 5.0–6.33), and favorable physicochemical properties including zeta potential (-31.6 to -15.2 mV), viscosity (27-34 cP), and surface tension (28.12-53.59 dyne/cm). The nanoemulsions were applied to paddy rice of the Sakha 108 cultivar at concentrations of 500, 1500, and 2000 μL/kg. Over 9 months of storage, the sesame nanoemulsion at 2000 μL/kg significantly improved milling quality (71.78% vs 70.23% in controls), hardness (7.25 N vs 5.40 N), and cooking properties. It also enhanced nutritional content, increasing vitamin B3 to 51.12 mg/kg (vs 44.63 mg/kg in controls), potassium to 1149 mg/kg (vs 1113 mg/kg), and phosphorus to 1133 mg/kg (vs 1064 mg/kg). The nanoemulsions demonstrated robust insecticidal effects against S. oryzae. The turmeric formulation at 2000 μL/kg achieved 100% adult mortality after two weeks and complete inhibition of progeny emergence over 9 months. Sesame and frankincense nanoemulsions at the same concentration resulted in 90% and 83.33% mortality, respectively, after two weeks. These findings demonstrate the potential of nanoemulsion technology as an environmentally friendly alternative to conventional chemical treatments for maintaining rice quality and providing effective pest control during long-term storage.

Effect of modified grapefruit peel dietary fiber on bread: baking quality, flavor characteristics, and starch digestive properties

Effect of modified grapefruit peel dietary fiber on bread: baking quality, flavor characteristics, and starch digestive properties

Improving gel properties of silver carp (Hypophthalmichthys molitrix) myosin with flavonols: Unveiling the advantages of isorhamnetin

This study explores the impact of flavonols (kaempferol, quercetin, kaempferitrin, and isorhamnetin) on the gel properties of myosin derived from silver carp (Hypophthalmichthys molitrix). Before employing a two-stage heating process, myosin samples are pretreated with flavonols, which enhance the structural stability of myosin and aid in the dispersion of myosin molecules. These pretreatments prepare the samples for subsequent thermal processing, where flavonols facilitate myosin unfolding and enhance intermolecular aggregation, thereby improving gel strength. This process also transforms free water within the gel to bound water, significantly increasing the water-holding capacity. Both macroscopic and microscopic rheological analyses suggest that flavonols, particularly isorhamnetin, notably enhance the elasticity and viscosity of myosin during the gelation process. Further, microstructural examinations employing techniques such as small-angle X-ray scattering and micro-computed tomography demonstrate that samples treated with flavonols develop denser and more uniform gel networks. Analytical studies reveal that flavonols, especially methylated derivatives like isorhamnetin, effectively promote gelation through strengthening hydrophobic interactions, disulfide bonds, and ionic interactions among myosin molecules. This research underscores the potential of flavonols as natural additives to enhance the quality and functional properties of surimi products, thereby elevating the processing standards of aquatic products.

The effect of concentration of cinnamon extract and storage time on physicochemical, microbial and sensory attributes of avocado juice

Avocado juice usage is a global challenge due to microbial and lipid oxidation, leading to the use of synthetic preservatives to prolong shelf life and maintain quality. Concerns about the negative health impacts of chemical additives are leading consumers to shift towards natural preservatives like cinnamon powder in avocado juice production. The study investigates the impact of cinnamon extract concentration ratio and storage time on avocado juice's quality, shelf life, physiochemical, antimicrobial, and sensory properties. Avocado juice was produced at different ratios of cinnamon extract (C0 = 0, C1 = 1, C2 = 2, and C3 = 3 %) and stored for 0, 4, 8, and 12 h. The study found that increasing cinnamon extract concentration enhances sensory properties of avocado juice and decreases physiochemical properties except pH value. However, as the storage time increased, the physicochemical, microbial and sensory properties of avocado decreased. The study found high microbial load and less preferred sensory attributes of avocado juice with low cinnamon extract percentage and long storage time. Cinnamon extract, with its antimicrobial and antioxidant properties, has potential as a natural preservative for avocado juice, potentially extending shelf life and preserving juice quality. Governments, food policy makers, and cafeteria owners should use cinnamon extract to prolong avocado juice shelf life.

Effect of screw pressing temperature on apricot (Prunus armeniaca L.) kernels oil quality properties and apricot kernels protein isolate functional properties

This study evaluated the effects of screw pressing temperature (40°C to 200°C) on the yields, physicochemical properties, oxidation stabilities, and antioxidant activities of apricot kernels oil (AO). Additionally, this study comparatively analyzed the functional properties of different apricot kernels protein isolates (APIs). The oil yield ranged from 30.06% to 49.07% with AO-200 showing the highest yield. Compared with cold pressing, high-temperature pressing significantly increased the trace components (such as total phenols, tocopherols, and phytosterols), oxidation stabilities, and antioxidant activities of AOs. High-temperature pressing also increased the functional properties of API. Multivariate analysis revealed that spiral pressing at 120°C may be an optimal strategy for obtaining high-quality oil and protein isolate from apricot kernels. These findings provide a theoretical basis for the extraction and application of AO and API.

Effects of sputtering process and annealing on the microstructure, crystallization orientation and piezoelectric properties of ZnO films

Ceramic piezoelectric films play a crucial role in sensors, acoustic wave devices, and micro-electromechanical systems (MEMS) due to their superior piezoelectric properties. This study focuses on optimizing ZnO piezoelectric films through radio frequency (RF) magnetron sputtering under a combination of varied deposition parameters such as tuning the target-substrate distance, sputtering power, and pressure effectively to control the atomic bombardment, collisions, and surface diffusion of sputtered particles, thereby influencing the surface morphology, grain size, thickness and chemical composition of the ZnO films. Furthermore, annealing heat treatment enhances the crystallization quality and piezoelectric properties of the ZnO films. Results show that annealing the films sputtered at a magnetron power of 50 W at 300 °C maximizes a favorable c-axis (002) orientation. Piezoelectric performance confirms that the annealed ZnO films exhibits enhanced piezoelectric amplitude, mechanical-electrical signal response, stable linear piezoelectric behavior, and a 180° phase flip under voltage excitation. This work is promising to lay a foundational solution for the development of advanced sensors with excellent piezoelectric properties.

Fabrication of micro holes with confined pitting corrosion by laser and electrochemical machining: pitting corrosion formation mechanisms and protection method

Laser and electrochemical hybrid machining (LECM) combines the advantages of high efficiency of laser processing and high surface quality of electrochemical machining and has been employed to process deep micro holes with high surface quality, high precision, and efficiency. However, surface pitting corrosion occurs around the entrance of the micro holes drilled by LECM, which deteriorates their surface quality and mechanical properties. This study revealed the mechanism of surface pitting corrosion formation mechanisms during LECM by characterizing surface micromorphology, chemical composition, microstructures, and surface stress. The difference between surface pitting corrosion area during LECM and the stray current corrosion during electrochemical machining was studied. Micro solid metal particles and inner microcavities were observed in micro pits. The depth of the micro pits was greater than that obtained using electrochemical machining. It has been concluded that in LECM, the surface pitting corrosion occurred owing to the enhanced stray current corrosion and the accumulation of solidified melt particles and cavitation microbubbles in the micro pits. Coaxial gas-assisted LECM was also proposed to restrict the surface pitting corrosion area. Experiments and simulations were conducted to verify the feasibility of minimizing the corrosion area using coaxial gas. The surface pitting corrosion area has been decreased by 85.1% at a coaxial gas pressure of 0.1MPa compared with that without coaxial gas assistance. Finally, the radial cooling holes with a diameter of 1.2mm and an aspect ratio of 125:1 in turbine blades with high surface quality were fabricated. This study provides a promising method to fabricate high-aspect-ratio micro-holes with high surface quality and high efficiency.

Enhancing metal halide perovskite LED performance by minimizing ion migration through the design of a mixed 2D(RP+DJ)/3D active layer structure

Low dimensional perovskite has attracted much research attention in recent years due to its unique quantum well structure and enhanced stability. Although quasi-2D perovskites show great potential for light-emitting diodes due to their impressive performance, there are still challenges in achieving uniform n-phases and stable internal crystal structures in films. These inconsistencies can lead to reduced performance in LED devices. The fabrication of 2D/3D mixed structures has shown great potential for achieving efficient energy transfer from high band gap to low band gap and stable LEDs. In this work, the effect of 2D perovskite as an additive on the morphological, optical and optoelectronic properties of 3D MAPbBr3 perovskite was investigated. The 2D/3D mixed structure with 2D Ruddlesden-Popper (RP) phase and Dion-Jacobson (DJ) phase containing different concentrations of (OA)2PbBr4 and (BDA)PbBr4 perovskites was investigated. The effect of concentration on the crystal structure, quality and optical properties of perovskite films was also studied. Furthermore, we have mixed RP and DJ phases to preparing mixed phase 2D perovskite. The optimal concentrations of the three phases of 2D/3D mixed perovskite structures (x=20 %) were determined based on their PLQY and used as the active layer in the fabrication of LEDs. The mixture of 2D and 3D, led to a reduction in holes, defects and a subsequent increase in PLQY. The LEDs based on 2D(RP+DJ)/3D mixed perovskite, exhibited remarkable stability, with its luminance decreasing from 4639 cdm−2 to 3197 cdm−2 over a period of 15 days. This represents a 68 % retention of its initial brightness. The results show the significant reduction in hysteresis for the 2D/3D perovskite device with a mixed phase cation (RP+DJ). This indicates that the mixed cation approach is highly effective in suppressing ion migration within the perovskite layer.

Unraveling the bioenergy production potential of native Scenedesmus and Nannochloropsis species by ameliorating non-polar lipids and desirable fatty acid production

This study investigated the biodiesel potential of aboriginal microalgal strains Scenedesmus sp. S01, Scenedesmus sp. S02, Nannochloropsis sp. S01, and Nannochloropsis sp. S02 under nitrogen-repletion (N+) and nitrogen-depletion (N-) conditions to minimize the energy sector's carbon footprint. Onset of the study, Nannochloropsis sp. S01 yielded higher biomass and chlorophyll of 1.41 g/L and 11.28 mg/g, respectively, over other species. Regarding macromolecules, Nannochloropsis sp. S01 had higher protein and lipid content of 37.09 % and 30 %, respectively, under the N+ condition, while it accumulated 34.27 % lipids in the N_ condition, of which non-polar lipids occupied 69 %. Among the Scenedesmus species, Scenedesmus sp. S02 showed high biomass, chlorophyll, and lipid content. The higher lipid-to-biodiesel conversion was noticed in Scenedesmus sp. S02, Nannochloropsis sp. S01 at about 71.02 %, which was further confirmed by FTIR. The biodiesel of all strains revealed palmitic acid as the most prevalent fatty type, accounting for between 30 and 37 %, and all species exhibited higher levels of SFAs between 37.21 and 46.54 %, followed by MUFAs (31–44 %) and low levels of PUFAs (8–20 %). Eventually, the mainstream fuel quality properties analyzed in this study, namely higher heating value, density, viscosity, oxidative stability, iodine value, and cetane number, satisfy the ASTM and EN biodiesel standards.

Pulsed Electric Field Treatment in Extracting Proteins from Legumes: A Review

A healthy diet rich in plant proteins can help in preventing chronic degenerative diseases. Plant-based protein consists of derivatives from algae, fungi (like mushrooms) and other plant products including stems, leaves, fruits, vegetables, grains, seeds, legumes and nuts. These sources are not only rich in protein, but also contain a high percentage of iron, calcium, folates, fiber, carbohydrates, fats etc. Hence, it is essential to explore plant-based protein sources and their other nutritional components to address existing food insecurity issues. Nowadays, the impact of food processing has produced promising results in extracting valuable bio-compounds including proteins from the plant matrix. In this view, PEF technology has secured an exceptional place in solving food quality issues through minimized thermal effects in the samples, improved extraction capabilities at a shorter time, higher extraction levels, high nutritional content of extracted samples, greater shelf-life extension and increased microbial killing efficiency. It is an energy efficient process which is used as a pre-treatment to increase selective extraction of intracellular compounds through electroporation technique. Here, the processing parameters play a significant role in obtaining enhanced extraction levels. These parameters have also considerably influenced the protein digestibility and amino acid modification. So far, PEF has been producing remarkable results in plant protein extraction research. Among various plant sources mentioned above, there is a limited literature available on the use of PEF-assisted protein extraction from legumes. In this review, the authors have discussed essential legumes and their nutritional components and have highlighted how PEF can be beneficial in extracting the protein levels from these sources. Further research should focus on PEF-assisted protein extraction from legumes, specifically analyzing the properties of protein quality and quantity.