Effect of Nitrogen and Phosphorus on Yield and Yield Components of Sesame (Sesamumindicum L.)

Nitrogen is a structural component of chlorophyll and protein therefore adequate supply of nitrogen is beneficial for both carbohydrates and protein metabolism as it promotes cell division and cell enlargement, resulting in more leaf area and thus ensuring good seed and dry matter yield. Theexperiment entitled effect of nitrogen and phosphorus on yield and yield components of sesame were conducted at New Developmental Farm of the University of Agriculture Peshawar during kharif 2013. Randomized complete block design (RCBD) having four replications were used. Nitrogen and phosphorus levels (0, 30, 60, 90 kg ha-1) each were applied in the form of P2O5 from DAP and urea respectively. The whole of phosphorus was applied during seed bed preparation and nitrogen in two splits, half at sowing and half after 80% emergence. The seed rate 4 kg ha-1 of sesame (Local black) was planted on 28th June 2013. Total of 3 irrigations were applied, and other cultural practices were kept uniform for all the treatments. Highest number of pods plant-1 (67), number of seeds pods-1 (54), grain yield (520 kg)

Food Dehydration Recent Advances and Approaches

Dehydration of organic material is undoubtedly a controlled attempt to conserve or construct a novel construct that will satisfy functional devotions. Food dehydration is reviewed in light of the latest progress in food materials research. Understanding the mechanics behind the drying process is crucial in food and agricultural product dehydration. Among the most crucial steps in preserving food is dehydration. Food drying innovations include photovoltaic, thermal imaging, microwave-assisted, and comparable hybrid technologies. According to a recent study, unique food dehydration technologies might increase drying efficiency by decreasing energy usage while improving product quality. Unique drying methods reduce food component degradation and create novel items for customers. Each method’s use of specific foods will be reviewed in this chapter

Crocin: Functional characteristics, extraction, food applications and efficacy against brain related disorders

Crocin is a bioactive compound that naturally occurs in some medicinal plants, especially saffron and gardenia fruit. Different conventional and novel methods are used for its extraction. Due to some control conditions, recent methods such as ultrasonic extraction, supercritical fluid extraction, enzyme-associated extraction, microwave extraction, and pulsed electric field extraction are widely used because these methods give more yield and efficiency. Crocin is incorporated into different food products to make functional foods. However, it can also aid in the stability of food products. Due to its ability to protect against brain diseases, the demand for crocin has been rising in the pharmaceutical industry. It also contain antioxidant, anti-inflammatory, anticancer and antidepressant qualities. This review aims to describe crocin and its role in developing functional food, extraction, and bioavailability in various brain-related diseases. The results of the literature strongly support the importance of crocin against various diseases and its use in making different functional foods

A Narrative Review of Recent Advances in Rapid Assessment of Anthocyanins in Agricultural and Food Products

Anthocyanins (ACNs) are plant polyphenols that have received increased attention recently mainly due to their potential health benefits and applications as functional food ingredients. This has also created an interest in the development and validation of several non-destructive techniques of ACN assessments in several food samples. Non-destructive and conventional techniques play an important role in the assessment of ACNs in agricultural and food products. Although conventional methods appear to be more accurate and specific in their analysis, they are also associated with higher costs, the destruction of samples, time-consuming, and require specialized laboratory equipment. In this review article, we present the latest findings relating to the use of several spectroscopic techniques (fluorescence, Raman, Nuclear magnetic resonance spectroscopy, Fourier-transform infrared spectroscopy, and near-infrared spectroscopy), hyperspectral imaging, chemometric-based machine learning, and artificial intelligence applications for assessing the ACN content in agricultural and food products. Furthermore, we also propose technical and future advancements of the established techniques with the need for further developments and technique amalgamations

Designing of a multi-epitopes based vaccine against Haemophilius parainfluenzae and its validation through integrated computational approaches

Haemophilus parainfluenzae is a Gram-negative opportunist pathogen within the mucus of the nose and mouth without significant symptoms and has an ability to cause various infections ranging from ear, eye, and sinus to pneumonia. A concerning development is the increasing resistance of H. parainfluenzae to beta-lactam antibiotics, with the potential to cause dental infections or abscesses. The principal objective of this investigation is to utilize bioinformatics and immuno-informatic methodologies in the development of a candidate multi-epitope Vaccine. The investigation focuses on identifying potential epitopes for both B cells (B lymphocytes) and T cells (helper T lymphocytes and cytotoxic T lymphocytes) based on high non-toxic and non-allergenic characteristics. The selection process involves identifying human leukocyte antigen alleles demonstrating strong associations with recognized antigenic and overlapping epitopes. Notably, the chosen alleles aim to provide coverage for 90% of the global population. Multi-epitope constructs were designed by using suitable linker sequences. To enhance the immunological potential, an adjuvant sequence was incorporated using the EAAAK linker. The final vaccine construct, comprising 344 amino acids, was achieved after the addition of adjuvants and linkers. This multi-epitope Vaccine demonstrates notable antigenicity and possesses favorable physiochemical characteristics. The three-dimensional conformation underwent modeling and refinement, validated through in-silico methods. Additionally, a protein-protein molecular docking analysis was conducted to predict effective binding poses between the multi-epitope Vaccine and the Toll-like receptor 4 protein. The Molecular Dynamics (MD) investigation of the docked TLR4-vaccine complex demonstrated consistent stability over the simulation period, primarily attributed to electrostatic energy. The docked complex displayed minimal deformation and enhanced rigidity in the motion of residues during the dynamic simulation. Furthermore, codon translational optimization and computational cloning was performed to ensure the reliability and proper expression of the multi-Epitope Vaccine. It is crucial to emphasize that despite these computational validations, experimental research in the laboratory is imperative to demonstrate the immunogenicity and protective efficacy of the developed vaccine. This would involve practical assessments to ascertain the real-world effectiveness of the multi-epitope Vaccine

Characterization of bioactive fatty acids and oxidative stability of microwave vacuum dried fish powder supplemented extruded product

his study was aimed to determine the retention of bioactive fatty acids and oxidative stability of fish powder (FP) supplemented extruded products. The Labeo rohita fish meat was minced, microwave vacuum dried, and extruded. Product formulations containing FP (0-25%) and semolina (75-100%) were optimized using response surface methodology. The maximum bioactive fatty acids retention was 94.84% in the final product. The highest values of polyunsaturated fatty acids (PUFAs) were 87.97% and 85.66% at 25 °C for 30 and 60 days. Maximum TBARS values were 0.42 and 0.44 mg MDA/kg at 25 °C for 0 and 30 days, respectively. The highest carbonyl contents were 6.02, 7.67, 9.37 nmol/mg protein for 0, 30, and 60 days of storage at 25 °C, respectively. The moderate barrel exit temperature (125 °C) and feed moisture contents (20%) and high screw speed (150 rpm), FP (25%) exhibit the highest retention of PUFAs in a produc

Probing the impact of sustainable emerging sonication and DBD plasma technologies on the quality of wheat sprouts juice

Financiado para publicación en acceso aberto: Universidade de Vigo/CISUGSonication and dielectric barrier discharge (DBD) plasma are sustainable emerging food processing technologies. The study investigates the impact of sonication, DBD-plasma, and thermal treatment (TT) on wheat sprout juice. The obtained results indicated a significant (p < 0.05) increase in chlorophyll, total phenolics, flavonoids, DPPH assay, and ORAC assay after DBD-plasma (40 V) and sonication (30 mins) treatment as compared to TT and untreated samples. Both emerging technologies significantly (p < 0.05) reduce the polyphenol oxidase and peroxidase activities, but the TT sample had the highest reduction. Moreover, the synergistic application of both technologies significantly reduced the E. coli/Coliform, aerobics, yeast and mold up to the 2 log reduction, but the TT sample had a complete reduction. DBD-plasma and sonication processing significantly decreased (p < 0.05) the particle size, reducing apparent viscosity (η) and consistency index (K); while increasing the flow behavior (n), leading to higher stability of wheat sprout juice. To assess the impact of emerging techniques on nutrient concentration, we used surface-enhance Raman spectroscopy (SERS) as an emerging method. Silver-coated gold nano-substrates were used to compare the nutritional concentration of wheat sprout juice treated with sonication, DBD-plasma, and TT-treated samples. Results showed sharp peaks for samples treated with DBD-plasma followed by sonication, untreated, and TT. The obtained results, improved quality of wheat sprout juice, and lower microbial and enzymatic loads were confirmed, showing the suitability of these sustainable processing techniques for food processing and further research