The International Natural Product Sciences Taskforce (INPST) and the power of Twitter networking exemplified through #INPST hashtag analysis

Background: The development of digital technologies and the evolution of open innovation approaches have enabled the creation of diverse virtual organizations and enterprises coordinating their activities primarily online. The open innovation platform titled "International Natural Product Sciences Taskforce" (INPST) was established in 2018, to bring together in collaborative environment individuals and organizations interested in natural product scientific research, and to empower their interactions by using digital communication tools. Methods: In this work, we present a general overview of INPST activities and showcase the specific use of Twitter as a powerful networking tool that was used to host a one-week "2021 INPST Twitter Networking Event" (spanning from 31st May 2021 to 6th June 2021) based on the application of the Twitter hashtag #INPST. Results and Conclusion: The use of this hashtag during the networking event period was analyzed with Symplur Signals (https://www.symplur.com/), revealing a total of 6,036 tweets, shared by 686 users, which generated a total of 65,004,773 impressions (views of the respective tweets). This networking event's achieved high visibility and participation rate showcases a convincing example of how this social media platform can be used as a highly effective tool to host virtual Twitter-based international biomedical research events

Optimization of ultrasonic-assisted extraction of phenolic compounds from fenugreek (Trigonella foenum-graecum L.) seed

Fenugreek (Trigonella foenum-graecum L.) seed was used for the recovery of phenolic compounds by employing different process modifications of ultrasonic-assisted extraction (UAE). It was observed that a 3-day germination (35°C) process negatively affected the phenolic contents of seed. Preliminary studies found that maximum quantities of phenolic compounds obtained from germinated and un-germinated seed were 5.882 and 7.534\ua0mg GAE/g when extraction was carried out at 35°C for 30\ua0min using ethanol (30%) as solvent. Un-germinated seed was used for further studies. In order to improve total phenolic compound recovery, Box–Behnken experimental design, regression analysis and response surface methodology were applied following the initial studies. The optimum UAE conditions were established as 38°C temperature, 32\ua0min time and 33% ethanol for the maximum total phenolics (8.41\ua0mg GAE/g DW). Fenugreek seed extract also showed a good radical scavenging activity (62.74\ua0±\ua01.66%)

Phenolic compounds and sterol contents of olive (Olea Europaea L.) oils obtained from different varieties

Oil obtained from 5 different olive cultivars was analyzed for phenolic and sterol composition. Total phenolic contents of oils were determined between 94.99 mg GAE/kg oil (Al-Joif) to 405.71 mg GAE/ kg oil (Sarıulak) (

Effects of thermosonication and orange by-products extracts on quality attributes of carrot (Daucus carota) juice during storage

Effect of thermosonication on carrot juice containing peel (CJPL) and pulp (CJPP) extracts from orange at different concentration (0.5, 2.0 and 4.0\ua0mg\ua0GAE per g extracts) of total phenolic contents (TPC) was evaluated for quality attributes. Thermosonication of juice was done at 52\ua0°C, 6\ua0min for CJPL and 60\ua0°C, 5\ua0min for CJPP (values based on our preliminary optimisation results of ultrasound process conditions of the juice) at 40 kHz and 110W. Effect of thermosonication and addition of peel and pulp extracts at highest concentration increased the TPC and antioxidant activity of the juice (P\ua

Thermosonication process for optimal functional properties in carrot juice containing orange peel and pulp extracts

Aqueous extracts of orange peel and pulp with high total phenolic contents (TPC) (25.94 and 11.38 mg GAE/g extracts, respectively) were employed in the formulation of functional carrot juice and functional juices were treated using thermosonication process. In accordance with Box-Behnken design, 17 runs with 3 variables and 3 levels was applied for the optimization of the carrot juice with peel (CJPL) and pulp (CJPP) extracts. Overlaid contour plots prediction showed that the optimal conditions for CJPL were 125 mL juice volume, 6.50 min ultrasound process time and 52.78 degrees C ultrasound process temperature for maximum TPC (30.25 mg GAE/100 mL) and DPPH scavenging activity (61.22%). Sample CJPP has maximum TPC (28.94 mg GAE/100 mL) and DPPH activity (55.87%) under optimal ultrasound process conditions of 125 mL juice volume, 5.04 min and 59.99 degrees C ultrasound process time and temperature, respectively. Optimization of thermosonication showed significant improvements in the quality of functional carrot juice

Assessment of oxidative stability and physicochemical, microbiological, and sensory properties of beef patties formulated with baobab seed (Adansonia digitata) extract

The present study was conducted to evaluate the oxidative stability and the physicochemical, microbiological, and sensory properties of beef patties formulated with different concentrations (1%, 2%, and 3%) of baobab seed extract (BSE) during storage at 4 °C. The BSE contained a considerable number of phenolic compounds and exhibited antioxidant and antimicrobial activities (both on gram-positive and negative bacteria). The chemical composition of the patties was not altered by BSE treatment. However, the addition of 2% and 3% BSE improved the lipid stability and enhanced the antioxidant activity of beef patties during storage. Furthermore, the shelf-life of patties formulated with 2% and 3% of BSE increased from 7 days (control group) to 21 days. Moreover, the patties formulated with BSE received overall acceptability in the sensory evaluation. In conclusion, the inclusion of 2% or 3% BSE could be recommended as a natural antioxidant additive in beef patties

Modelling of strength characteristics of silica fume/glass ternary blended concrete using destructive and non-destructive testing methods

The need to promote solid waste in concrete production prompted the use of waste glass powder (WGP) and silica fume (SF) powder in partial replacement for ordinary Portland cement in ternary blended concrete. The concrete was prepared with a total binder of 350 kg (in 1 m3) with 90% of cement and 10% the combination of silica fume and waste glass powder. The water/binder ratio was 0.42, and the fine aggregate to the total aggregate was 0.4. Models of wet density and 90-day strength development were presented in terms of age, WGP, and SF. Similarly, the concrete compressive strength and elastic/shear moduli were modelled for rebound numbers and response frequencies. The impact of geometrical shape and aspect ratio was also studied using cylindrical (100 - and 75-mm diameters) and rectangular specimens with an aspect ratio of 4 and 5. Transverse response frequency decreased with an increase in sample diameter and aspect ratio. The 90-day strength of C90G2.5S7.5 had a maximum strength of 55.5 MPa. Furthermore, the ternary blended sample (C90GyS10-y) was better than glass blended concrete (C90G10S0) in terms of 28-day strength, elastic and shear moduli, while the presence of SF (C90G0S10) decreased the response frequencies of OPC concrete (C100G0S0)

Effect of traditional processing on the nutritional quality and in vivo biological value of samh (Mesembryanthemum forsskalei Hochst) flour

Roasting improved the determined protein and carbohydrate content of the flour compared to raw flour (p < 0.05). Baking enhanced the determined moisture and ash content of the flour compared to all treatments (p < 0.05). Similar amino acid content was found in both raw and treated flours with glutamic acid, glycine, arginine, and aspartic acid being predominant. Cooking reduced the total aromatic and nonessential amino acid content whereas roasting reduced the total essential amino acid content of samh flour. All treatments significantly (p < 0.05) decreased the antinutritional factors compared to untreated raw flour. Baking decreased the trypsin inhibitor activity by almost 98.7% whereas cooking reduced phytate and tannin content by 38.5% and 10.8, respectively. Roasting and baking significantly (p < 0.05) improved the in vitro protein digestibility of the flour. In vivo, the true faecal nitrogen digestibility of rats was significantly (p < 0.05) enhanced by all treatments. Baking and cooking increased (p < 0.05) the net protein utilization and biological value of the flour. Overall, the treatments improved the nutritional quality of samh flour

Performances of the Synergy of Silica Fume and Waste Glass Powder in Ternary Blended Concrete

The quest to enhance public health and the need for a reduction in the environmental solid wastes have prompted this study. Despite abundant studies on silica fume (SF or S) and waste glass powder (WGP or G), there is a need to understand the interaction of WGP with SF in the production of ordinary Portland cement (OPC or C)-based concrete using the water/binder ratio of 0.42. The investigated concrete comprised 90 wt.% of OPC and 10 wt.% of WGP+SF. The samples were denoted as C90GxS10−x such that x varied from 0–10 wt.% at the interval of 2.5. The findings revealed that an increase in the WGP/SF ratio enhanced the absorption of silica/glass blended concrete due to size incompatibility and proliferations of interfacial transition zones between the glass particle, silica fume and cement matrix. The density of fresh OPC concrete was higher than that of glass/silica blended concrete due to the difference in their relative densities. Incorporating WGP and SF in synergy enhanced silicate reorganization and led to a more amorphous binder and a reduction in hydroxyl-based compounds such as portlandite but caused microstructural heterogeneity in the morphology of the binder as obtained from XRD, FTIR and SEM/EDS results. The 28-day compressive strength of 46 MPa is achievable if the WGP and SF are kept within 2.5–5 wt.% and 5–7.5 wt.%, respectively. The study will foster the production of economic, environmental, and cost-efficient concrete

Effect of pistachio seed hull extracts on quality attributes of chicken burger

The effect of pistachio hull water extracts (PHWE) at different levels on quality of chicken burger during storage at 4\ua0±\ua01°C was investigated. Differences between treatments parameters means were separated using analysis of variance (ANOVA). There was no significant difference in fat, protein, and ash contents of the burgers. The increase in PHWE levels increased the cooking yield and moisture retention (MR) in the treated burger from 59.82% to 66.99% and from 44.27% to 54.73%, respectively. The treated burgers had significantly (p\ua