Vegetable Materials Research Articles

Diversity of Bambusa Species (Poaceae, Bambusoideae) in Kalimantan, Indonesia

Bamboo is reported to have many benefits, including as handicraft material, fishing, building materials, household appliances, furniture, food containers, medicines, vegetable materials, and firewood. In Indonesia, bamboo species richness is quite high with 175 bamboo species that can be found spread from Java to Papua. Research information on Bambusa species data in the Kalimantan region is relatively scarce and invalid. The research aims to provide data on the diversity of Bambusa species in Kalimantan. The research method was carried out descriptively by observing morphological characters from herbarium specimens and digital herbarium. Data were collected from herbarium specimens of bamboo genus Bambusa collected from Kalimantan and digital specimen data stored in online database portals, such as GBIF and Bioportal. All specimens were re-identified and their names validated. The results showed that there are five species of Bambusa in Kalimantan, namely Bambusa glaucophylla Widjaja, B. multiplex (Lour.) Raeusch. ex Schult.f., B. spinosa Roxb., B. tuldoides Munro, and B. vulgaris Schrad. The presentation is complemented by identification keys and explanations.

МОДЕРНИЗАЦИЯ СИСТЕМЫ ОЧИСТКИ ГАЗОВЫХ ВЫБРОСОВ НА ПРЕДПРИЯТИЯХ ПЕРЕРАБОТКИ И ХРАНЕНИЯ РАСТИТЕЛЬНОГО СЫРЬЯ

Atmospheric pollution by harmful substances in the course of anthropogenic human activity is an urgent problem of modern industrial production. Grain processing enterprises are not an exception here and are currently characterized by a negative impact on the environmental security of our country. Relevant economic entities in the process of operation of elevator complexes
 in the operation of grain dryers actively emit hazardous to human health gas particles, reducing the number of emissions of which contributes to the technological implementation of special purification systems.
 In this work methods of adsorption purification of furnace gas emissions from carbon monoxide and nitrogen oxide are considered. As a sorption material it is proposed to use the waste of the enterprise of processing and storage of vegetable raw materials – grain waste. In the course of the study was studied the characteristics of the enterprise, made technological calculations of equipment. A new scheme for effective purification of gas emissions has been proposed, which will help reduce the concentration of carbon dioxide and nitrogen oxide. A calculation was carried out to determine the necessary consumption of sorption material to achieve the required residual concentration of these harmful substances, the prevented environmental damage to the environment was assessed when introducing the technology of cleaning gas emissions with grain waste.

The analysis of approaches to assessing the sugar content of fruit and vegetable products

The relevance of this study is due to the growing interest of modern consumers in healthy eating, where fruit and vegetables play an important role, which should not only be aesthetically pleasing but also have high taste potential. The purpose of the article is to analyse and compare different approaches to assessing the sugar content of fruit and vegetable products, their effectiveness, and to substantiate areas for improvement. For this purpose, the author analysed the literature and regulatory and technical documents. Traditional methods for determining the sugar content are considered: total content, soluble solids content, and total soluble solids content. It has been established that the soluble solids content and the total soluble solids content of fruits cannot be equated and should be adjusted using an appropriate coefficient based on the percentage of sugars. It has been shown that the content of total soluble substances does not always correctly reflect the sugar content and does not correlate with the taste of sweetness of fruit and vegetables. The necessity of taking into account acidity, which significantly affects the perception of sweet taste, has been established. High acidity can inhibit the sweet taste of fruit and vegetables, even with a very high sugar content. It is proposed to use the ratio of sugar content to titratable acidity for a comprehensive assessment of the sugar content and taste of products. The necessity of using the BrimA and sweetness indices, which combine the indicators of sugars and acidity, as well as reflect the contribution of a single carbohydrate to the total sugar content of the product, is substantiated. These indices allow for a comprehensive assessment of sugar content and predict the sensory perception of fruit and vegetable raw materials. The absence of a single standardised approach and the need for comparative analysis to select optimal methods for measuring the sugar content of fruit and vegetable products are noted, so there is an urgent need to standardise such approaches to improve data comparison. The results of the article can be used to select the most informative methods of sugar content analysis. This will optimise quality control procedures and standardisation of measurements in the food industry

Puparium of Merosargus cingulatus Schiner, 1868 and Ptecticus lanei James, 1941 (Diptera: Stratiomyidae: Sarginae), with new geographical records for the species and a list of all known immatures of the subfamily.

The puparia of Merosargus cingulatus Schiner, 1868 and Ptecticus lanei James, 1941, two Neotropical species of Sarginae (Stratiomyidae), are described and illustrated based on 19 and 17 immatures of each species, respectively. The specimens were collected in rotting vegetal material in Carambe, state of Paran, Brazil. Images of reared adults of both species are provided, allowing future identifications of specimens. New distributional records include the first occurrences of M. cingulatus in the Brazilian states of Cear, Maranho, Mato Grosso do Sul, and Rio de Janeiro. With these two new descriptions, immature stages (6th instar and/or puparium) of 29 species of Sarginae are now known, with only eight species known from the Neotropical Region.

Various Types of Biodiesel as Sustainable Fuel Choices: a Review

The energy sources used today are non-renewable energy. Non-renewable energy, if used continuously will experience scarcity. Therefore, renewable energy sources are needed as an alternative energy. One of alternative energy source is biodiesel. Biodiesel is an alternative fuel produced from vegetable or animal raw materials. The sustainability and diversity of biodiesel feedstock sources make it an attractive option for reducing dependence on fossil fuels. The problem is that all existing natural resources have not been utilized, the potential availability of raw materials and their production, lack of knowledge about the types of biodiesel and other types of biodiesel that can be developed. This article aims to review the different types of biodiesel that are being researched and developed and increasing knowledge and becoming a reference regarding the potential of natural resources and the opportunity to develop other types based on the potential of available natural resources. The research method used is a literature review study using the Publish or Perish 8 application, on the search menu Google Scholar is selected. Article search retrieved September 19, 2023. Based on this search, 14 articles were obtained that were in accordance with this research. The research results showed that the various types of biodiesel are bintaro oil, hazelnut oil, corn oil, crude palm oil, hydrotreated vegetable oil, kapok seed oil, rubber seed oil, used cooking oil, kesambi oil and graphene nanoplatelets. Each type of biodiesel has its own advantages, while the biodiesel feedstock that has the potential to be produced in large quantities is palm oil. This research also suggests that Indonesia's natural resource potential is very large, so we can also process and develop other types of biodiesel which can be used as alternative fuel.

Transgenic sugarcane for the sustainable management of the sugarcane borer Diatraea saccharalis

The sugarcane borer Diatraea saccharalis is a major pest of sugarcane (Saccharum spp. hybrids) in the Americas. The insect is partially controlled by cultural, biological, and chemical methods but still causes significant economic losses to sugarcane growers and processors. Currently, one of the most efficient strategies for pest control in other crops is the use of transgenic plants harbouring genes from Bacillus thuringiensis (Bt), which encode crystalline proteins (Cry and/or Vip) with insecticidal activity, known as Bt genes/proteins. In sugarcane, the expression of individual Bt proteins has been previously reported, but not the stacking of two or more Bt proteins. In this study, Bt genes were incorporated by microprojectile bombardment into embryogenic sugarcane calli of the clones TUC 95-10 and TUC 03-12. The presence of the transgenes in 33 transgenic lines was verified by using PCR assays. Subsequently, transgenic lines were acclimated and multiplied in the greenhouse to generate vegetative material for their phenotypic and molecular assessments. The expression levels of transcripts in candidate lines were quantified by real time quantitative PCR (qRT-PCR) assays. In conclusion, transgenic sugarcane lines with a higher level of expression of Bt transcripts compared with the control were developed. These promising lines will be used for future phenotypic tests to determine their resistance against D. saccharalis.

Effect of Infrared-Combined Hot Air Intermittent Drying of Jujube (Zizyphus jujuba Miller) Slices: Drying Characteristics, Quality, and Energy Consumption Dimensions

The objective of this research was to investigate the effect of infrared-combined hot air intermittent drying (IIRHAD) on energy consumption, drying characteristics, and the quality of jujube slices. The water content of jujube slices decreased from 0.267 g/g to 0.05 g/g during the experiment, and the infrared heating plate’s temperature was fixed at 70 °C while the hot air temperature was fixed at 50 °C. Nine different intermittent ratios were used to dry jujube slices, and the results showed that intermittent treatment had varying effects on drying characteristics, energy consumption, and quality. In comparison to infrared-combined hot air drying (IRHAD), the effective drying time of red jujube slices was reduced by 40 to 100 min, the energy consumption decreased by 11.91% to 34.34%, and there were also varying degrees of improvement in the quality indicators. It was discovered that excessively long or short active drying and tempering periods had a negative impact on the drying process. Therefore, these factors should be further broken down and improved in the future. This research holds great importance for the future advancement and widespread use of IIRHAD in fruit and vegetable materials.

Using Plantain Rachis Fibers and Mopa-Mopa Resin to Develop a Fully Biobased Composite Material.

A completely biobased composite material was developed using a matrix of natural resin extracted from the Elaegia pastoensis Mora plant, commonly known as Mopa-Mopa or "Barniz de Pasto", reinforced with fibers extracted from plantain rachis agricultural residues. A solvent process, involving grinding, distillation, filtration, and drying stages, was implemented to extract the resin from the plant bud. To obtain the resin from the plant bud, the vegetable material was ground and then dissolved in a water-alcohol blend, followed by distillation, filtration, and grinding until the powdered resin was ready for use in the preparation of the biocomposite. Likewise, using mechanical techniques, the plantain rachis fibers were extracted and worked in their native condition and with a previous alkalinization surface treatment. Finally, the biocomposite material was developed with and without incorporating stearic acid, which was included to reduce the material's moisture absorption. Ultimately stearic acid was used as an additive to reduce biocomposite moisture absorption. The tensile mechanical results showed that the Mopa-Mopa resin reached a maximum strength of 20 MPa, which decreased with the incorporation of the additive to 12 MPa, indicating its plasticization effect. Likewise, slight decreases in moisture absorption were also evidenced with the incorporation of stearic acid. With the inclusion of rachis plantain fibers in their native state, a reduction in the tensile mechanical properties was found, proportional to the amount added. On the other hand, with the alkalinization treatment of the fibers, the behavior was the opposite, evidencing increases in tensile strength, indicating that the fiber modification improved the interfacial adhesion with the Mopa-Mopa matrix. On the other hand, the evaluation of the moisture absorption of the biocomposite material evidenced, as expected, that the absorption level was favored by the relative humidity used in the conditioning (47, 77, and 97%), which also had an impact on the decrease of the mechanical tensile properties, being this was slightly counteracted by the inclusion of stearic acid in the formulation of the material.

Different Preharvest Diseases in Garlic and Their Eco-Friendly Management Strategies.

garlic reproduces mainly through clove planting, as sexual reproduction via seeds is uncommon. Growers encounter challenges with pathogens due to the larger size and vegetative nature of seed cloves, as well as the storage conditions conducive to fungal growth. Some Phyto-pathogenic fungi, previously unrecognized as garlic infections, can remain latent within bulb tissues long after harvest. Although outwardly healthy, these infected bulbs may develop rot under specific conditions. planting diseased seed cloves can contaminate field soil, with some fungal and bacterial infections persisting for extended periods. The substantial size of seed cloves makes complete eradication of deeply ingrained infections difficult, despite the use of systemic fungicides during the preplanting and postharvest phases. Additionally, viruses, resistant to fungicides, persist in vegetative material. They are prevalent in much of the garlic used for planting, and their host vectors are difficult to eliminate. To address these challenges, tissue-culture techniques are increasingly employed to produce disease-free planting stock. Key scientific concepts of the review: garlic faces a concealed spectrum of diseases that pose a global challenge, encompassing fungal threats like Fusarium's vascular wilt and Alternaria's moldy rot, bacterial blights, and the elusive garlic yellow stripe virus. The struggle to eliminate deeply ingrained infections is exacerbated by the substantial size of seed cloves. Moreover, viruses persist in garlic seeds, spreading through carrier vectors, and remain unaffected by fungicides. This review emphasizes eco-friendly strategies to address these challenges, focusing on preventive measures, biocontrol agents, and plant extracts. Tissue-culture techniques emerge as a promising solution for generating disease-free garlic planting material. The review advocates for ongoing research to ensure sustainable garlic cultivation, recognizing the imperative of safeguarding this culinary staple from an array of fungal and viral threats.

Sorption properties of silicate materials from straw rice and vermiculites

A number of silicate and aluminosilicate sorption materials have been synthesized using rice straw as a silicon source. The dependence of sorption properties with respect to methylene blue, as well as density and moisture capacity on the composition is investigated. It is shown that the sorption capacity of silicate materials from vegetable raw materials is several times greater than that of natural aluminosilicates – vermiculite and materials based on it obtained by chemical modification. The presence of an organic component in the composition of the obtained biogenic materials contributes to a higher sorption capacity. The density and moisture capacity of the synthesized materials are determined.

Основные ориентиры и приоритеты развития отрасли животноводства на Юге России

Purpose. Development of a scientifically based concept of intensification of the livestock sector in the South of Russia through the introduction of modern biotechnological methods to increase the productive effect of feed, progressive molecular genetic methods of forecasting and management of breeding work, innovative technologies for storage and processing of agricultural products. Materials and Methods. Modern research methods in the implementation of the scientific project: chromatographic (HPLC), mass spectrometric (ICP-MS), atomic emission (ICP-AES), enzyme immunoassay (ELISA), PCR (PCR-RFLP, PCR-RT), genome-wide scanning, computer modeling were used. Discussion. A scientifically based strategy for feed production using non-traditional sources of key nutrients has been formulated, which makes it possible to increase the availability and digestibility of nutrients. Genotyping of beef cattle (GH, MC4R, CAPN1) and dairy cattle (CSN), small cattle (GWAS) was performed, the influence of various genotypes on the formation of economic and biological characteristics of animals was studied. Based on the developed technologies for storing and processing livestock and poultry products using regional vegetable raw materials, new types of products have been developed: a functional meat product based on chicken and turkey fillets, chitosan food and vitamin-mineral complex "Complivit"; boiled ham of a herodietic orientation with a high protein content, including beef and chicken meat-broilers; dumplings using beef, pork and chickpea flour, which allows you to increase the protein content in semi-finished products by 2.2% and enrich them with the necessary trace elements; meat product based on sheep meat of regional breeds with the inclusion of beet betaine, edible honeysuckle and cedar meal. A systematic approach has been developed to determine the development potential of livestock enterprises of various forms of management using cluster analysis tools. By improving the physiological parameters of animals and poultry (hematological profile, immune status, intestinal microbiota), forming the structure of the herd taking into account the desired genotypes, negative factors that reduce production efficiency in harsh agro-climatic conditions of arid territories are leveled. Conclusion. The introduction of the research team's developments into the production sector of the South of Russia will increase the productivity of farm animals and poultry by an average of 8-12%, the level of profitability of the industry by 4-6%, reduce the cost of production technology, as well as expand the range of meat and dairy products with increased nutritional and biological value, including functional, therapeutic, preventive and dietary purposes for different groups of the population.

An Early Neolithic Bone and Antler Industry of Rakushechny Yar on the Lower Don: Technological Strategies and Functional Context

The Early Neolithic site of Rakushechny Yar on the Lower Don evidences successive peopling of the coastal zone in the 6th millennium BC. Analysis of faunal remains, toolkit, and limited technological contexts suggest seasonal orientation of the site shown at least at the early stages. We present the results of the analysis of the Early Neolithic bone tools from Rakushechny Yar layers 23–11 of excavation I, and assess their place in the context of bone industries of the contemporaneous archaeological cultures. The collection is dominated by points. Despite the variable morphology, their preforms and manufacturing techniques are rather standard. Apart from points, two spatula-like tools and two specimens with beveled edges, made from red-deer antler, were found. A limited typological and functional set reveals a peculiar subsistence activity. The traceological analysis has highlighted a stable series of tools for working skins and processing coarse vegetable materials (possibly for basket weaving). Spatula-shaped tools were likely destined for processing mineral materials such as ceramics. Certain typological and technological parallels are found in the Northern Caspian and the Lower Volga regions, but especially in the Southern Caucasian Neolithic (Aratashen-Shulaveri-Shomutepe) traditions possibly originating from those of the Levant and Zagros.

Development of cellular construction material-based flax shives: Physico-mechanical and thermal characterisation

The reduction of energy consumption in construction, production of thermal insulation materials, and the solution of environmental problems by recycling by-product derived several industrial sectors are becoming greater problems. In this context, vegetable by-products are an excellent alternative product to substitute mineral aggregates because they are easily available and renewable low-cost raw materials, and have higher advantage for economy and environment concerns. The viability of using vegetable materials such as flax shives for developing a sustainable Lightweight Cellular Construction Material (LCCM) is investigated in this paper. The produced material containing different volumes of flax shives (0V (control specimen), 1V, and 2V) was lightened by creating a porous structure in the matrix through a chemical reaction between Aluminium powder and free lime from pre-formulated Tradical PF70 binder. A study conducted on hardened material properties has indicated a significant reduction in sample unit weight, thereby resulting in a level of compressive strength compatible with a load-bearing wall. The reduction in flexural strength was lower than that in compressive strength. This study has also highlighted the effect of the porous structure on the thermal conductivity that lead to provide a high degree of thermal insulation. These results show that the cellular material based on flax particle can be used as suitable insulated load-bearing walls.

Review: Utilization of Mushrooms, Fish and Chicken as a Source of Natural Flavoring in Foods

Flavoring spices play an important role in the culinary world by enhancing the taste, aroma, and color of food. Generally, the flavorings used are synthetic flavorings that are not derived from nature but from chemical processes, while natural flavorings derived from animals and plants are very less used. There are many types of animal and vegetable raw materials such as mushrooms, fish and chicken that can be used as flavorings. Each type of raw material has a different flavor, aroma, texture and nutritional content. The purpose of writing this article is to enrich information about various types of natural seasonings and help consumers choose flavorings that suit their tastes and nutritional needs. Mushroom-based flavorings provide a delicious taste with a distinctive natural aroma, while fish-based ingredients provide a unique touch of flavor and chicken-based ingredients provide a deep savory taste. Mushroom, fish and chicken-based flavorings have amino acid components, especially high glutamic acid, which can provide umami flavor to dishes and be used as a natural flavoring. Processing with various conventional, enzymatic and fumigation extractions has potential as a natural flavoring processing method. The use of mushrooms, fish and chicken can reduce dependence on the use of synthetic flavorings.

STUDY OF PHYSICO-CHEMICAL INDICATORS AND MINERAL COMPOSITION OF TOMATO POMACE FOR ENRICHMENT OF MEAT PRODUCTS

The combination of raw materials from meat products and vegetables is becoming one of the modern trends in meat industry technology in order to develop functional products. Using the example of meat products, developers in the food industry have decided that it is advisable to develop functional products by replacing meat and other raw materials with vegetable raw materials. Vegetables and their secondary products containing valuable bioactive components belong to the latter. For example, for the preparation of functional products with increased nutritional value, secondary tomato pomace can be used after drying and grinding, since they contain bioactive components. After a series of experiments on the dependence of physico-chemical characteristics on the drying temperature, the optimal drying temperature of tomato pomace was set at 400C. Water content - (5.1%), active and titrated acidity - (4.43 and 6.5%, respectively), AW -(0.44), ability to absorb water - (2.40), sugar content - (56.2), dietary fiber - (16.6), as well as according to the assessment by the organs of touch in dried samples at 400 C was the best. In conclusion, what is worth mentioned that Kazakhstan does not provide for deep waste-free processing of plant raw materials and their waste, and therefore practically valuable ingredients of fruits and vegetables, including tomatoes, are not used. Obtaining methods for processing waste fruits and vegetables, including tomato pomace, should give a new impetus to the progress of science and trending technologies in the food and processing industries of the country.

SYNTHESIS AND PROPERTIES OF FURAN DERIVATIVES FROM PENTOSAN-CONTAINING FRACTIONS OF NEUTRAL LIGNOSULFONATES

The work considers the use of furan derivatives obtained from products for processing vegetable pentose-containing raw materials into valuable chemical compounds. A method is proposed for isolating the carbohydrate component from lignosulfonates using the neutral-sulfite preparation method using gel filtration. It was established by thin-layer chromatography that in the composition of neutral ligno-sulfonates, the carbohydrate part is mainly represented by pentoses (xylanes), and in lignosulfonates of the sulfite method of production - by hexoses (mannans), which gave reason to consider neutral lignosulfonates as pentose-containing raw materials. A method has been proposed for the preparation of furan compounds as a result of successive stages: dehydration of pentosans by heating and their decarboxylation to produce furfural and decarbonylation of furfural to produce furan. A novel flowchart has been developed for the isolation of furan derivatives from the pentose-containing fraction of neutral lignosulfonates, differing from existing methods in that no toxic substances are used, hardly recoverable impurities are formed, and elevated (above 400 0С) temperatures are not required. The material balance of the furan derivatives production process was compiled and a new lignodecarbonylated furan reagent (LDFR) was developed based on the combination of two frac-tions - furan and tetrahydrofuran. Comparative experimental studies have shown that the developed reagent suppresses the bacterial destruction of polysaccharide-based drilling muds, that is, it has bactericidal properties that are enhanced during the construction of oil and gas wells. It has been shown that an important promising direction is the development of methods for the synthesis and production of furan derivatives for the production of a number of bioactive preparations, fungicides and pesticides, since almost all tetrahydrofuran derivatives have antimicrobial properties, which expands their application both in industry and in agriculture.

Ingredients and Technical Parameters of a New Type of Semi-Finished Meat Containing Dutch Cabbages

Increasing demand for semi-finished meat has led manufacturers to increase production volumes, renewing and modernizing their assortments in parallel. Technologies and recipes for semi-finished products production are known, in which animal and vegetable raw materials are combined. In addition, it contributes to the rational use of raw materials, the provision of quality food, and the improvement of technical and economic indicators. As a dietary raw material, white cabbage is an effective raw material to use in the production of semi-finished products.

Vegetable raw materials for the production of fibrous semi-finished products

In the economic sphere, they envisage the creation of their own production facilities to produce fibrous semi–finished products - cellulose and its derivatives based on the wood of various hardwoods from the Central Asian region, whose plantations expand every year. Great attention should be paid to rice and wheat straw. Given that rice straw is not used as feed in animal husbandry and is simply burned, thus damaging the ecology of the country, we consider it necessary to carry out scientific work on the production of semi-finished modified fibrous products from local annual cellulose-containing plants. Waste generated by cutting poplar in the form of branches, sawdust, shavings, etc. can also serve as an additional source of raw wood materials to produce cellulose.

The influence of raw materials on the biochemical profile of distillates

This study focuses on exploring novel ingredients for the production of safe, high-quality alcoholic beverages and enhancing the processes involved in fermenting beverages. These efforts aim to support local community development initiatives targeting food security, food sovereignty, and small businesses. The article presents the technology for producing distillates from vegetative raw materials, integrating digital technologies for quality control across all manufacturing stages. Distillates were obtained using the “Minispirtzavod Simpl 2018 set “Authentic” equipment, featuring remote control capabilities and a built-in Wi-Fi module. The quality of distillates derived from various vegetable raw materials, including grapes, apples, wheat, and birch sap, was evaluated through organoleptic analysis, assessing appearance, aroma, and taste. Gas chromatography was employed to determine the content of ethyl alcohol, furfural, methyl alcohol, aldehydes, ethers, and fusel alcohol in the distillates. The resulting distillates contained 40.9% to 43.5% vol.% ethanol and exhibited distinct aromatic profiles and flavors based on the vegetative raw material used. This diversity offers opportunities to expand the range of alcoholic products available.

Vegetable Waste as a Source of Wealth: A Novel Approach

India is one of the world’s largest agricultural nations, producing a large number of fruits and vegetables. The amount of waste produced daily by each household has increased as the global population has risen due to demand for food and other necessities. Every year, 18 percent of India’s fruit and vegetable production, worth Rs. 13300 crore is wasted. Due to a lack of proper cold storage facilities, approximately 30 % of the fruits and vegetables grown in India are wasted each year at any point of the supply chain, from harvesting to processing to postharvest to consumption. Therefore, this waste content should be used in such a way that the greatest possible benefits should be achieved and extracted without incurring any financial loss or posing any environmental risks. As a result, waste materials generated by these industries can be composted and landfilled through aerobic or anaerobic treatment, biogas production, animal feed, and value-added products. Hence, waste disposal is a serious issue; therefore, vegetable waste should be used in such a way that the most significant possible benefits can be achieved and extracted without incurring any financial loss or posing any environmental risks. Vegetable waste material can produce economically or commercially viable products such as biofuel, biogas, manure, and other applications as an effective waste management solution that does not harm the environment.