Effect of pretreatment and temperature on drying characteristics and quality of green banana peel

In banana cultivation, a considerable amount of the production is wasted every year because of various constraints present in the post-harvest management chain. Converting green banana pulp and peels into flour could help to reduce losses and enable the food sector to keep the product for an entire year or more. In order to use green banana fruit and peel flour in the food industry as a raw ingredient such as in bakery and confectionery items—namely biscuits, cookies, noodles, nutritious powder, etc.—it is essential to standardize the process for the production of the flour. As a result, the purpose of this study was to investigate the influence of pretreatment and temperature on the drying capabilities and quality of dried green banana peel. The green banana peel pieces were pretreated with 0.5 and 1.0% KMS (potassium metabisulfite), and untreated samples were taken as control, and dried at 40°, 50°, and 60 °C in a tray dryer. To reduce the initial moisture content of 90–91.58% (wb) to 6.25–9.73% (wb), a drying time of 510–360 min was required in all treatments. The moisture diffusivity (Deff) increased with temperature, i.e., Deff increased from 5.069–6.659 × 10−8, 6.013–7.653 × 10−8, and 4.969–6.510 × 10−8 m2/s for the control sample, 0.5% KMS, and 1.0% KMS, respectively. The Page model was determined to be the best suited for the drying data with the greatest R2 and the least χ2 and RSME values in comparison with the other two models. When 0.5% KMS-pretreated materials were dried at 60 °C, the water activity and drying time were minimal. Hue angle, chroma, and rehydration ratio were satisfactory and within the acceptable limits for 0.5% KMS-pretreated dried banana peel at 60 °C

Effect of modified atmosphere packaging on quality and shelf life of fresh Bengal gram kernels

Bengal gram (Cicer arietinum L.) is a member of leguminous family. Premature Bengal gram green kernels were used for direct consumption as well as for making other preparation for food items. The fresh Bengal gram kernel has very short shelf life at room temperature. The modified atmosphere packaging can be used for enhancing the shelf life of fresh Bengal gram kernels. The study consisted of total six treatments comprising of two gases oxygen and carbon dioxide with three combinations (2 % O2 and 8 % CO2; 5 % O2 and 3 % CO2) and low-density polyethylene (LDPE) packaging films. The storage was done at ambient, 5±1, 0±1 oC temperature. Treatment combination G1T3 (2 % O2 and 8 % CO2 and 0±1 oC) was found acceptable based on qualitative and physiological attributes till 21 days

Enolate addition to bicyclobutanes enables expedient access to 2-oxo-bicyclohexane scaffolds

We report the synthesis of 2-oxo-bicyclo[2.1.1]hexanes (2-oxo-BCHs) from bicyclobutanes (BCBs) and readily available enolate precursors. We propose this reaction proceeds via initial enolate addition to the bicyclobutane, followed by an intramolecular acyl substitution by the resulting enolate intermediate. Glycine-derived enolates directly give protected 2-oxo-3-amino-BCH derivatives that can be further functionalized. Arylacetate derivatives are also suitable enolate precursors, giving 2-oxo-3-aryl-BCH scaffolds from readily available starting materials

Effect of modified atmosphere packaging on quality and shelf life of fresh Bengal gram kernels

179-185Bengal gram (Cicer arietinum L.) is a member of leguminous family. Premature Bengal gram green kernels were used for direct consumption as well as for making other preparation for food items. The fresh Bengal gram kernel has very short shelf life at room temperature. The modified atmosphere packaging can be used for enhancing the shelf life of fresh Bengal gram kernels. The study consisted of total six treatments comprising of two gases oxygen and carbon dioxide with three combinations (2 % O2 and 8 % CO2; 5 % O2 and 3 % CO2) and low-density polyethylene (LDPE) packaging films. The storage was done at ambient, 5±1, 0±1 oC temperature. Treatment combination G1T3 (2 % O2 and 8 % CO2 and 0±1 oC) was found acceptable based on qualitative and physiological attributes till 21 days

Modular Synthesis of Azabicyclohexanes and Cyclobutenyl Amines

The development of two divergent and complementary Lewis acid catalyzed additions of bicyclobutanes to imines is described. Microscale high-throughput experimentation was integral to the discovery and optimization of both reactions. N-arylimines undergo formal (3+2) cycloaddition with bicyclobutanes to yield azabicyclo[2.1.1]hexanes in a single step; in contrast, N-alkylimines undergo an addition/elimination sequence to generate cyclobutenyl methanamine products with high diastereoselectivity. These new products contain a variety of synthetic handles for further elaboration, including many functional groups relevant to pharmaceutical synthesis. The divergent reactivity observed is attributed to differences in basicity and nucleophilicity of the nitrogen atom in a common carbocation intermediate, leading to either nucleophilic attack (N-aryl) or E1 elimination (N-alkyl)