Transport of Pesticides through Soil Columns from Al-Ain Area, United Arab Emirates

Proper management of pesticides application in the UAE is greatly lacking, causing waste of resources and environmental concerns due to the excessive use of these chemicals. It has been reported that the rate of pesticides use in UAE reaches about 10 kg/hectare/yr, posing a potential threat to the quality of water in underlying aquifers. Little, however, is known about the mobility of applied pesticides in the UAE subsurface environment and the impact of these pesticides on soil and groundwater quality. The aim of this study was to gain an understanding of the fate and mobility of pesticides in the UAE subsurface environment. This study focused on the role of mechanisms like advection, dispersion, degradation, and sorption that affect pesticides transport in the soil. The study was conducted in the laboratory using soil packed columns. Batch experiments were also conducted to assess the impact of some of the above mechanisms. In this study, three pesticides that are commonly used in UAE were employed (i.e. dimethoate, metalaxyl and cymoxanil). Two sandy soils from Al Foah and Abu Samra areas in AI Ain district, Abu Dhabi Emirate were collected and utilized in the study. Both soils are alkaline with similar texture but have different organic matter content that ranges between 0.2% to 0.8%. Results showed that the pesticides are subject to various extent of degradation with cymoxanil undergoes the highest rate especially at high pH values. The study revealed that there was no influence of light and indigenous microorganisms on the degradation of the used pesticides within an experimental time of 3 days. Pesticides sorption to soil is increased by the increased soil organic matter content with dimethoate and metalaxyl are being more readily sorbed on soil with high organic matter compared to sorption on soil with lower organic matter. Pesticides sorption is also affected by the compound hydrophobicity with metalaxyl being more sorbed than dimethoate on a given soil. Both dimethoate and metalaxyl sorb linearly on soil with low organic matter, while metalaxyl undergoes nonlinear sorption on the soil with high organic matter. Cymoxanil sorption to both soils was not evaluated due to the loss of the chemical from solution by hydrolysis. Generated breakthrough curves (BTCs) for the ideal tracer (bromide) and the employed pesticides were analysed using the nonlinear least-squares model (CXTFIT2.0). BTCs obtained for bromide were used to describe the dispersive behaviour of the two soils. It was found that the dispersivity of Abu Samra soil is 0.12 cm while that of Al Foah 0.34 cm. Generated BTCs for the used pesticides were analyzed by moment analysis to determine the retardation coefficient (R) and the first-order degradation rate constant (λ). Simulation of BTCs using the determined coefficients showed that the equilibrium model adequately described transport of dimethoate in Abu Samra soil, but failed to describe breakthrough data for metalaxyl. A good description of the BTC for metalaxyl we obtained when the two-site sorption nonequilibrium model was used. The mass-transfer rate coefficient for metalaxyl can be predicted using empirical relationships reported in the literature. Comparison between transport parameters determined by moment analysis and those determined by curve fitting showed that the use of moment analysis is sufficient to obtain R and λ. It was also observed that the values of the sorption distribution coefficient (Kd) determined from the column studies were 2-10 times higher than their counterparts obtained from batch experiments. This study also revealed that there appears to be an enhanced degradation of the pesticides in a soil environment as compared to their hydrolysis in the aqueous solution

Encapsulation of Bifidobacterium bifidum

The current study was conducted to elucidate the impact of encapsulation on the stability and viability of probiotic bacteria (Bifidobacterium bifidum) in cheddar cheese and in vitro gastrointestinal conditions. Purposely, probiotics were encapsulated in two hydrogel materials (kepa carrageenan and sodium alginate) by using an internal gelation method. Cheddar cheese was supplemented with unencapsulated/free and encapsulated probiotics. The product was subjected to physicochemical (pH, titrable acidity, moisture, and protein) and microbiological analysis for a period of 35 days of storage. Furthermore, the probiotics (free and encapsulated) were subjected to simulated gastrointestinal conditions. The initial probiotic count in cheese containing encapsulated probiotic was 9.13 log CFU/g and 9.15 log CFU/g which decreased to 8.10 log CFU/g and 7.67 log CFU/g while cheese containing unencapsulated probiotic initially 9.18 log CFU/g decreased to 6.58 log CFU/g over a period of 35 days of storage. The incorporation of unencapsulated and encapsulated probiotic affected the physicochemical, microbiological, and sensory attributes of the cheese. The encapsulated probiotic bacteria exhibited better survival as compared to unencapsulated probiotic. A 2.60 CFU/g log reduction in unencapsulated cells while just 1.03 CFU/g and 1.48 CFU/g log reduction in case of sodium alginate and K-carrageenan, respectively, was recorded. In short, encapsulation showed protection and stability to probiotic in hostile conditions

Encapsulation of Bifidobacterium bifidum by internal gelation method to access the viability in cheddar cheese and under simulated gastrointestinal conditions

The current study was conducted to elucidate the impact of encapsulation on the stability and viability of probiotic bacteria (Bifidobacterium bifidum) in cheddar cheese and in vitro gastrointestinal conditions. Purposely, probiotics were encapsulated in two hydrogel materials (kepa carrageenan and sodium alginate) by using an internal gelation method. Cheddar cheese was supplemented with unencapsulated/free and encapsulated probiotics. The product was subjected to physicochemical (pH, titrable acidity, moisture, and protein) and microbiological analysis for a period of 35 days of storage. Furthermore, the probiotics (free and encapsulated) were subjected to simulated gastrointestinal conditions. The initial probiotic count in cheese containing encapsulated probiotic was 9.13 log CFU/g and 9.15 log CFU/g which decreased to 8.10 log CFU/g and 7.67 log CFU/g while cheese containing unencapsulated probiotic initially 9.18 log CFU/g decreased to 6.58 log CFU/g over a period of 35 days of storage. The incorporation of unencapsulated and encapsulated probiotic affected the physicochemical, microbiological, and sensory attributes of the cheese. The encapsulated probiotic bacteria exhibited better survival as compared to unencapsulated probiotic. A 2.60 CFU/g log reduction in unencapsulated cells while just 1.03 CFU/g and 1.48 CFU/g log reduction in case of sodium alginate and K-carrageenan, respectively, was recorded. In short, encapsulation showed protection and stability to probiotic in hostile conditions

Survival and storage stability of encapsulated probiotic under simulated digestion conditions and on dried apple snacks

The objective of the current study was to explore the probiotics carrier potential of apple dried snacks and improve the survival of probiotics under simulated gastrointestinal conditions. Purposely, the probiotics were encapsulated using two hydrogel materials (sodium alginate and carrageenan) by using encapsulator. Briefly, slices of apple were immersed in solution containing free and encapsulated probiotics and then dried by conventional drying method. The dried apple snack was analyzed for different characteristics (physiochemical and microbiological) during storage. The viability of the free and encapsulated probiotics was accessed in apple snack and under simulated gastrointestinal conditions. Apple snack rich with encapsulated probiotics showed a significant result (p < .05) regarding the survival and stability. The encapsulated probiotics decreased from 9.5 log CFU/g to 8.83 log CFU/g as compared to free probiotics that decreased to 5.28 log CFU/g. Furthermore, encapsulated probiotics exhibited a better stability under simulated gastrointestinal conditions as compared to free. During storage, an increase in phenolic content and hardness was observed while decrease in pH was noted. Results of sensory parameters indicated apple snack as potential and acceptable probiotics carrier

Survival and storage stability of encapsulated probiotic under simulated digestion conditions and on dried apple snacks

The objective of the current study was to explore the probiotics carrier potential of apple dried snacks and improve the survival of probiotics under simulated gastrointestinal conditions. Purposely, the probiotics were encapsulated using two hydrogel materials (sodium alginate and carrageenan) by using encapsulator. Briefly, slices of apple were immersed in solution containing free and encapsulated probiotics and then dried by conventional drying method. The dried apple snack was analyzed for different characteristics (physiochemical and microbiological) during storage. The viability of the free and encapsulated probiotics was accessed in apple snack and under simulated gastrointestinal conditions. Apple snack rich with encapsulated probiotics showed a significant result (p < .05) regarding the survival and stability. The encapsulated probiotics decreased from 9.5 log CFU/g to 8.83 log CFU/g as compared to free probiotics that decreased to 5.28 log CFU/g. Furthermore, encapsulated probiotics exhibited a better stability under simulated gastrointestinal conditions as compared to free. During storage, an increase in phenolic content and hardness was observed while decrease in pH was noted. Results of sensory parameters indicated apple snack as potential and acceptable probiotics carrier

Encapsulation of probiotics in solid lipid micro particle for improved viability and stability under stressed conditions

Probiotics possess many health-endorsing properties; however, their viability and stability under detrimental condition is uncertain. Encapsulation technology provides protection under various stressed conditions. Furthermore, combination of different wall materials ensures the target delivery of core materials. In the current study, probiotic was encapsulated using solid lipid micro particles (SLMP) that were prepared by high shear homogenization. Whey protein and gum Arabic were used as wall material to encapsulate the probiotics. Obtained micro beads were subjected for size, zeta potential, and encapsulation efficiency measurement. Scanning electron microscopy was used for morphological characterization of the microbeads. Molecular characterization of obtained micro beads was done by Fourier-transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD). Furthermore, the viability and stability were assessed under simulated gastrointestinal conditions. Free and encapsulated probiotics were incorporated in chocolate to evaluate the stability of probiotics. The results in this study indicated that encapsulated probiotics showed significant (P < .05) viability under simulated gastrointestinal and technological conditions compared to free probiotics. A log reduction of 3.54 CFU/mL and 2.52 CFU/mL was detected for SLMW and SLMG after 120 min under simulated gastric condition while 2.42 CFU/mL log reduction and 4.13 log CFU/mL log reduction was detected under intestinal conditions. Likewise, chocolate containing encapsulated probiotics showed better viability at 4°C after 30 days of storage duration and showed significant (p < .05) results. A log reduction of 1.08 log CFU/g was observed in chocolate with Gum Arabic in SLMP as and encapsulating material. In conclusion, solid lipid particles have a strong potential to extend the viability of probiotics under detrimental circumstances

Nutritional and functional properties of kefir: review

ABSTRACTKefir is a popular and indigenous fermented product that possess various health claims. Kefir grains with varied bacteria are utilized as starters for kefir production of popular genra including Lactobacillus, Leuconostoc, Lactococcus, and Acetobacter species. The complex microbial community in kefir produce various bioactive compounds owing to their metabolic activities. Kefir has various functional and therapeutic properties, which include immune system stimulation, lactose intolerance symptoms, cholesterol reduction, anti-carcinogenic and anti-mutagenic qualities. Several studies have shown anticarcinogenic, anti-microbial and synbiotic potential of kefir. Current review highlights the production technology, nutritional, functional and therapeutic potential of kefir. Furthermore, production strategies, kefir characteristics and probiotic potential are the limelight of the current review

Bio valorization and industrial applications of ginger waste: a review

ABSTRACTThe rapid increase in agricultural waste is rising across the globe and is a big environmental challenge. The utilization of ginger waste as a valuable product is very limited. The up-cycling of ginger waste is an effective approach for valorization. Ginger waste contains many bio-active compounds. These bioactive compounds possess various functional and bio-active properties. The literature has indicated that ginger and its waste is a rich source of shogaol zingerone and gingerols, these bioactive components contribute to pungency and aroma characteristics These compounds have a wide range of antimicrobial, antioxidant, and anti-inflammatory properties. Furthermore, these have a key role in skin health and the digestive system. The current review consolidates the compositional, functional, medicinal, bioactive, and health-endorsing attributes of ginger waste. The use of ginger wastes for the development of various functional and nutraceutical products is also in the limelight of this paper