Smart Monitoring of Nutrient Content, pH Condition and Temperature in Vegetable Leaf Grown through Deep Flow Technique

 This research aims to develop a hydroponic farming system by utilizing the Internet of Things (IoT) as a medium for monitoring the quality of plant nutrition, pH Condition, and Temperature. The research method used quantitative analysis of plant nutrient content measurements for 26 days with two treatments, namely indoor and outdoor. We used several vegetable leaves (i.e. Bok Choy, Water Spinach, and Lettuce) as these plants are easy to grow, have a low risk of withering, and have a relatively short planting time until harvest (26 days). The findings presented that by implementing IoT in agriculture, the nutritional content of plants can be measured accurately, from pH, plant nutrients (ppm), to temperature. With the monitoring system, we can detect whether the nutrient content is deficient or excessive.  The system can also maintain optimum conditions in nutrient content quality, pH condition, and temperature. In conclusion, this research can be used as a reference for developing an optimal hydroponic monitoring system

Determination of Free and Bound Phenolic Compounds in Buckwheat Spaghetti by RP-HPLC-ESI-TOF-MS: Effect of Thermal Processing from Farm to Fork

Nowadays there is considerable interest in the consumption of alternative crops as potential recipes for gluten-free products production. Therefore, the use of buckwheat for the production of gluten-free pasta has been investigated in the present study. RP-HPLC-ESI-TOF-MS has been applied for the separation and characterization of free and bound phenolic compounds in buckwheat flour and buckwheat spaghetti. Thus, 32 free and 24 bound phenolic compounds in buckwheat flour and spaghetti have been characterized and quantified. To the authors' knowledge, protochatechuic-4-O-glucoside acid and procyanidin A have been detected in buckwheat for the first time. The results have demonstrated a decrease of total free phenolic compounds from farm to fork (from flour to cooked spaghetti) of about 74.5%, with a range between 55.3 and 100%, for individual compounds. The decrease in bound phenols was 80.9%, with a range between 46.2 and 100%. The spaghetti-making process and the cooking caused losses of 46.1 and 49.4% of total phenolic compounds, respectively. Of the total phenolic compounds present in dried spaghetti, 11.6% were dissolved in water after cooking

Development of Functional Spaghetti Enriched in Bioactive Compounds Using Barley Coarse Fraction Obtained by Air Classification

Barley byproducts obtained by air classification have been used to produce a different barley functional spaghetti, which were compared to different commercial whole semolina samples. Total, insoluble, and soluble fiber and β-glucan contents of the barley spaghetti were found to be greater than those of commercial samples. Furthermore, it was proved that barley spaghetti reached the FDA requirements, which could allow these pastas to deserve the health claims \u201cgood source of dietary fiber\u201d and \u201cmay reduce the risk of heart disease\u201d. When the barley coarse fraction was used, a flavan-3-ols enrichment and an increase of antioxidant activity were reported, while commercial samples showed the absence of flavan-3-ols and a higher presence of phenolic acids and tannins. Whole semolina commercial spaghetti had a significantly higher content of phenolic acids than semolina spaghetti samples. Besides, it was observed that when vital gluten was added to the spaghetti formulation, phenolic compounds were blocked in the gluten network and were partially released during the cooking process