Extraction of pectin from Ethiopian prickly pear fruit peel and its potency for preparing of cellulose-reinforced biofilm

The objective of this research was to extract and characterize the pectin from the fruit peels of Ethiopian prickly pears (EPP) (Opuntia ficus-indica) using microwave assisted method. Solution pH and microwave potential were optimized using different pH values (1, 3, and 4) and power (300, 400, and 500 W), respectively, to extract ameliorated pectin yield. The pectin yield for EPP varied between 2.3 and 10.0 %. At a pH of 1.0 with 400 microwave intensity, the highest yield was seen. The extracted pectin from EPP had a 25.16 % ash content; however, the pectin sample contained less water and weighed less than the control sample. Further, transforming the acquired pectin from EPP was used to prepare biofilm reinforced by cellulose. Film was prepared using the casting method. It was aimed to provide a new function to EPP waste for preparing the biofilms by developing with the use of cellulose-reinforced modification to ameliorate the mechanical property Therefore, with further optimization and improvements, EPP-F could be used for nonstructural applications, such as a sustainable food packaging material

Statistical optimization of desugarization process parameters of liquid whole egg using response surface methodology

The glucose is considered to affect the quality of the dried egg products; therefore the statistical optimization of desugarization process parameters of Liquid whole egg (LWE) was carried out in this study. The fermentation of Liquid whole egg (LWE) was done using compressed baker's yeast. A polynomial model was regressed between reducing sugar & desugarization conditions. The coefficient of determination (R ) of 0.998 (P < 0.0001) for the regressed model indicated about the adequacy of the model, which implies the model was significant to predict reducing sugar content at different fermentation conditions. Optimum conditions for complete desugarization of Liquid whole egg (LWE) were found to be time 6.49 h, temperature 28 °C, pH 6.40 and yeast concentration 3.8 g/L and confirmed by conducting actual experiments at these conditions

Advancing Sustainable Agriculture: A Comprehensive Review for Optimizing Food Production and Environmental Conservation

Advances in sustainable agriculture are essential for simultaneously optimizing food production and preserving the environment. This comprehensive review provides an in-depth study of the current state and future possibilities of sustainable farming practices. With the ever-increasing global population, ensuring food security has become a paramount issue. Conventional farming techniques, though effective for mass food production, pose serious threats to environmental sustainability due to excessive resource utilization, pollution, and degradation of biodiversity. Sustainable agriculture promotes practices that are environmentally friendly, economically viable, and socially equitable. This involves the application of advanced technologies, including precision farming, genetically modified crops for higher yield and disease resistance, and integrating renewable energy sources in farming practices. Importantly, the study also emphasizes agroecological practices which include crop rotation, organic farming, and agroforestry that contribute to enhancing soil fertility, reducing synthetic pesticide use, and promoting biodiversity. Additionally, sustainable agriculture supports the use of local resources and traditional knowledge to maintain ecological balance while ensuring food production. This review also highlights the crucial role of policy support and education in promoting sustainable farming. Farmer training and public awareness campaigns can increase understanding and acceptance of sustainable practices, leading to wider adoption. Overall, this review suggests that the adoption of sustainable agricultural practices is not just a choice but a necessity for ensuring food security and environmental conservation in the future

Use of microalgal biomass as functional ingredient for preparation of cereal based extrudates: impact of processing on amino acid concentrations and colour degradation kinetics

Suitability of developing Spirulina incorporated cereal based low cost nutritious extrudates was analysed against extrusion processing parameters. Most significant extrusion processing parameters considered for present study were feed moisture (20-25%), die temperature (100-120 °C) and screw speed (50-100 rpm). Different extrusion conditions were used to obtain most acceptable rice: Spirulina blend extrudates. In present study before extrusion processing different additives (citric acid and sodium bicarbonate) were added in rice: Spirulina blend and checked its effect on colour degradation kinetics at varied packaging and storage conditions. Higher screw speed (100 rpm) indicating less residence time of feed material inside the barrel resulted in higher colour retention of rice: Spirulina (97:03) blend extrudates. Kinetics for rice: Spirulina (97:03) blend extrudates indicates faster rate of colour degradation in terms of lightness (half-life of 4 days) when packed in metalized polyethylene at 50°C with 65% relative humidity. Increased concentration of Spirulina (1-3%) in raw formulations resulted in increase in concentration of all amino acids. Impact of extrusion processing has shown non-significant (p ≤ 0.05) effect on amino acid concentrations of rice: Spirulina blend extrudates. Also, all the spirulina added samples showed good consumer acceptability with the score of 6.7