Mitigating the Antinutrient Effects of Calcium Oxalate in Raw Foods | Chapter 9 | Food Science and Agriculture: Research Highlights Vol. 1

Calcium oxalate crystals or ergastic crystals are present in most plants in all organs. The total oxalate content of raw salads, smoothies and fruit platters is of utmost importance as renal dysfunction due to high oxalate food consumption has become more of a lifestyle disease in the selective vegan food-consuming general public. Oxalates, commonly found as ergastic crystals in plants, can impact the nutritional value of food. High oxalate levels in plant-based raw food can lead to health issues like oxalate nephropathy, kidney stones- nephrolithiasis, hyperoxaluria and renal dysfunction. Additionally, oxalates can interfere with the absorption of essential minerals like calcium and magnesium. To reduce oxalate intake, one can avoid foods high in oxalates or use cooking methods such as boiling, fermenting, treating with baking soda, and adding yogurt or milk. Sprouting of seeds and nuts has been reported to reduce their oxalate content. Consumption of vegetables in the microgreen stage also has a lowered oxalate load than their vegetable counterpart. Advanced methods include selecting genetically modified crops with low oxalate levels or mutant varieties with reduced oxalate content. Future strategies for sustainable antinutrient management and improving nutritional value involve incorporating genes from bacteria or fungi that produce the enzyme oxalate decarboxylase, which can break down oxalates, into crop plants of interest.

 

Author (s) Details

 

Justin R. Nayagam
Department of Botany, Union Christian College, Aluva, India.

 

Renu Rajan
Department of Botany, Union Christian College, Aluva, India.

 

Please see the book here:- https://doi.org/10.9734/bpi/fsarh/v1/4780

Influence of Nutrient Contents and Particle Sizes on the Functional Characteristics of Moringa oleifera Leaf (Lam) Powders | Chapter 8 | Food Science and Agriculture: Research Highlights Vol. 1

Background: The Moringa  oleifera  is a tree native to Asia and widely cultivated in sub-Saharan Africa and all Cameroon regions. Their nutritional and medicinal potential has recently appealed to the attention of various researchers and industries worldwide.

Objective: This study aims to determine the influence of the contents of compounds and particle size on the functional properties of leaf powders of M. oleifera.

Methodology: The leaves were collected from three farms in the localities of Mbouda and Maroua and processed in powders. The M. oleifera leaf powders were analyzed for moisture, protein, lipid, and ash contents. The proximate composition, some functional properties such as particle size, true Water Absorption Capacity (WACt), apparent Water Absorption Capacity (WACa), Water Solubility Index (WSI), Oil Holding Capacity (OHC), and Bulk density were determined. Stat-graphic Centurion 15.2 software (StatPoint Technologies, Inc, Warrenton, Virginia, USA) was used for statistical analysis.

Results: The mean contents of young and mature leaves powders are 24.96 ± 0.29 and 23.13 ± 0.50 g/100 DM in total proteins; 34.26 ± 0.52 and 29.11 ± 1.44 g/100g DM in available carbohydrate, 8.34 ± 0.64 and 8.34 ± 0.68 g/100g DM in total lipids, 8.75 ± 0.74 and 9.08 ± 0.48 g/100g DM in total ash, 21.13 ± 1.34 and 27.14 ± 1.04 g/100g DM in total fibers, respectively. The particle size of young and mature leaf powders of M. oleifera varies from 40 to 800 µm. The particle size of powders is majority large. The fiber's contents significantly affect the increase of rehydration properties and the OHC, while the large particle size, the density. Values of WACt and WACa are 27.02 ± 0.20 and 32.88 ± 1.24 % in young leaves and 28.98 ± 0.15 and 35.88 ± 1.02 % in mature leaves, respectively. The WSI and OHC are 3.02 ± 0.06 and 257 ± 1% in young leaves and 3.5 ± 0.04 and 261 ± 2 % in mature leaves, respectively. The Bulk density is 0.42 ± 0.01 g/ml in young leaves and 0.39 ± 0.01 in mature leaves.

Conclusion: Functional properties of M. oleifera leaf powders do not always depend on the contents of compounds and particle size distribution. To maximize these properties, fiber contents and the more abundant particle size should be considered. 

 

Author (s) Details

 

Assiéné Agamou Julien Armel}
Department of Home Economics, University of Douala, PO. Box 24 157 Douala, Cameroon.

 

Assiéné Oyong Damase Serge
Department of Biological Sciences, University of Douala, PO. 2 701 Douala, Cameroon.

Ngah Esther
Department of Food Sciences and Nutrition, University of Ngaoundere, 455, Ngaoundere, Cameroon.

 

 Please see the book here:- https://doi.org/10.9734/bpi/fsarh/v1/4545

Clarification of Pineapple Juice Following Egg Albumin Pretreatment: Investigation of Membrane Fouling Dynamics Using Hermia’s Empirical Models | Chapter 7 | Food Science and Agriculture: Research Highlights Vol. 1

Pineapple (Ananas comosus L., Merril) is a tropical non-citrus fruit, mainly because of its attractive aroma, refreshing flavour and Brix/acid ratio. This juice has been used in fruit-based beverages individually, in the form of a mixture or combined with other fruit juices. The present study investigated membrane fouling during the clarification of pineapple juice after pretreatment with egg albumin. Pineapple (Ananas comosus L., Merril) is the most popular tropical non-citrus fruit, mainly because of their attractive aroma, refreshing flavour and Brix/acid ratio. The research was focused on the membrane clarification of pineapple juice following pretreatment. Pretreatment of pineapple juice was performed using egg albumin with different concentrations and observed that 2 g/L concentration gave effective removal of colloidal substances of pineapple juice. The membrane processing of pineapple juice was performed with all different pore sizes, pressures, and flow rates and the coefficient of determination (R²) values were analysed.

Hermia’s empirical models were applied to evaluate the fouling phenomena in the microfiltration (MF) and ultrafiltration (UF) of pineapple juice. The flux data was fitted into existing fouling models to elucidate the fouling mechanisms during membrane processing. The coefficient of determination (R²) values for the gel layer model ranged from 0.829 to 0.957 for the 0.2 µm pore size membrane when filtering pineapple juice. In the Microfiltration (MF) membrane, the data revealed that IPB was predominant, as the pore size of the membrane is larger than Ultrafiltration (UF). The coefficient of determination (R²) values for the gel layer model were in the range of 0.829 to 0.957 for 0.2 µm pore size membrane when pineapple juice was filtered. R² values suggested intermediate pore blocking followed by gel layer formation.

 

Author (s) Details

 

Samreen
Department of Food Process Engineering, College of Food Science and Technology, PJTS Agricultural University, Rudrur - 503188, India.

 

Please see the book here:- https://doi.org/10.9734/bpi/fsarh/v1/4581

Understanding Membrane Fouling during the Clarification of Pomegranate Juice after Egg Albumin Pretreatment: An Analysis Using Hermia’s Empirical Models | Chapter 6 | Food Science and Agriculture: Research Highlights Vol. 1

Pomegranate (Punica granatum L., Punicaceae) is a popular tropical non-citrus fruit known for its attractive aroma, refreshing flavor, and favorable Brix/acid ratio. This juice is commonly used in fruit-based beverages, either alone or mixed with other fruit juices. The introduction of membrane processing enables the production of additive-free juices with high quality and a natural fresh-like taste. There have been a few studies on membrane filtration in fruit juice processing. Therefore, the present study investigated membrane fouling during the clarification of pomegranate juice after pretreatment with egg albumin. Pomegranates of the (cv. Ganesh) variety, sourced from the local market in Bapatla, Guntur District, Andhra Pradesh, were chosen for their high juice yield preferred by many juice processors and vendors.

Hermia’s empirical models were applied to evaluate the fouling phenomena in microfiltration (MF) and ultrafiltration (UF) of pomegranate juice. The flux data was fitted into existing fouling models to elucidate the fouling mechanisms during membrane processing. For each mechanism, a mathematical model has been developed to predict a decline in permeate flux and its limiting value due to fouling. The coefficient of determination (R²) values for the gel layer model ranged from 0.804 to 0.977 for the 0.2 µm pore size membrane when filtering pomegranate juice. These R² values suggest intermediate pore blocking followed by gel layer formation. It was observed that a gel layer formed upon prolonged duration of MF with pomegranate juice. Poor-fitting was observed for the SPB (Sieving Porosity Model) and CPB (Cake Porosity Model) models.

 

Author (s) Details

Samreen
Department of Food Process Engineering, College of Food Science and Technology, PJTS Agricultural University, Rudrur - 503188, India.

 

Ch V V Satyanarayana
Department of Food Process Engineering, Dr. N.T.R College of Food Science and Technology, Bapatla, ANGR Agricultural University, India.

 

L Edukondalu
Post Harvest Technology Centre, Agricultural College, Bapatla, ANGR Agricultural University, India.

 

Vimala Beer
KVK, Kondempudi, ANGR Agricultural University, India.

 

V Srinivasa Rao
Department of Statistics and Mathematics, Agricultural College, Naira, ANGR Agricultural University, India.

 

 Please see the book here:- https://doi.org/10.9734/bpi/fsarh/v1/4487

N and C-atoms in R (Ar)-N2-CH4 Flowing Afterglows at High Pressure | Chapter 20 | Plasmas Afterglows with N2 for Surface Treatments synthesis 2024

The plasma and afterglows of N₂ and Ar-N₂ HF discharges are presently studied to precise the N-atom production in afterglow conditions at high gas pressure (up to the atmospheric gas pressure). The production of N-atom density has been analyzed in Ar-N₂ high-pressure flowing afterglows after HF plasmas at a frequency from 13.6 Mhz to 2450 MHz. The plasma length increased when the HF frequency decreased from 2450 to 13.6 MHz and by lowering x in the Ar-xN₂ gas mixture. It was found that the N+N recombination on the N2(B,v’) states was reduced by 2.5 for v’=11, by 10 for v’=8 and by 30 for v’=0 by going from pure N2 to Ar-2%N2. The production of N and C-atoms in a double Ar-N2 and Ar-CH4 HF flowing afterglows was in the ranges of 10¹⁵cm^-3 and 10¹²cm^-3, respectively. In Ar-N₂-xCH₄ with x=10^-3 – 10^-2 there was a drop of N and C-atoms at x=10^-2 which should result in N+CH₃ reactions. The CH₃ density was about 4 10¹¹ cm^-3 in an Ar-17%N₂ 1%CH₄ gas mixture at 14 Torr.

 

Author (s) Details

André Ricard
LAPLACE, Université de Toulouse, CNRS, INPT, UPS, 118 route de Narbonne, 31062 Toulouse Cedex 9, France.

 

Please see the book here:- https://doi.org/10.9734/bpi/mono/978-93-49473-93-5/CH20

Quantitative Evaluation of the Densities of Ar-N2 and N2 Flowing Afterglows at Atmospheric Gas Pressure | Chapter 19 | Plasmas Afterglows with N2 for Surface Treatments synthesis 2024

Recombination of N- atoms in N₂ flowing afterglows is well characterized by optical emission of the N₂, positive yellow band at 580 nm which is considered as a signature of N-atoms in the afterglow at reduced and high gas pressures. Production of 𝑁₂(𝐵,𝑣′) states are analyzed from the 𝑁₂, positive band intensity in Ar- 𝑁₂ and 𝑁₂ afterglows of microwave plasmas and in N2 Corona discharges. In Ar- N₂ afterglows of microwave discharges, the N₂( B,v′) distribution depends on the N₂ fraction in Ar. In pure 𝑁2 afterglows, it is found that the 𝑁₂(𝐵,𝑣′ = 11) state is enhanced by the 𝑁 +𝑁 atom recombination at pressure up to the atmospheric gas pressure. The other N₂( B,v′ > 0) states are also produced in N₂ and Ar − N₂ Corona and microwave afterglows by the 𝑁+𝑁 atom recombination, via the 𝑁₂(𝐴3Σ+𝑢,𝑤3Δ𝑢) attractive curves. It appears that the relaxation of vibrational levels of 𝑁₂(𝐴) and 𝑁2(𝑤) states at the benefit of the 𝑁₂(𝐵,𝑣′ = 0) state is enhanced in Corona as in Dielectric Barrier Discharge (DBD) afterglows.

 

Author (s) Details

André Ricard
LAPLACE, Université de Toulouse, CNRS, INPT, UPS, 118 route de Narbonne, 31062 Toulouse Cedex 9, France.

 

Freddy Gaboriau
LAPLACE, Université de Toulouse, CNRS, INPT, UPS, 118 route de Narbonne, 31062 Toulouse Cedex 9, France.

 

Anne-Marie Pointu
LPGP, Université de Paris-Saclay, 91405 Orsay, France.

 

Please see the book here:- https://doi.org/10.9734/bpi/mono/978-93-49473-93-5/CH19

Determination of N-atom Density in High Ar- 𝐍𝟐 Gas Pressure Microwave Afterglow | Chapter 18 | Plasmas Afterglows with N2 for Surface Treatments synthesis 2024

100 to 760 Torr (atmospheric gas pressure). The determination of N -atoms density in high-pressure Ar − N2 microwave afterglow is revisited. First, it is observed that pure pink afterglows are mainly obtained at high pressures up to atmospheric gas pressure, which is an aN+N factor of N + N recombination near 0. Second, there is an uncertainty in the range k = 10⁻¹¹ −10⁻¹² cm³ s⁻¹ on the k-rate coefficient of the reaction 𝑁₂,𝑣 > 13+𝑁₂(𝐴) → 𝑁₂(𝐵,𝑣′)+𝑁₂ which dominates the pink afterglow An enhancement of the 𝑁₂(𝐵,𝑣′ = 8)/𝑁2(𝐵,11) density ratio is observed up to the atmospheric gas pressure. It was interpreted by a reduction of the quenching of the 𝑁₂(𝐵,𝑣′ = 8) by Ar. Values of the 𝑁 +𝑁 recombination rates were determined when 𝑎𝑁+𝑁 > 0.1. It was found a large uncertainty depending on the N₂( B,v′ = 11) quenching rates found in the literature. It is estimated a decrease in the N + N recombination rates by 0.6 in the Ar− 2% N₂ in comparison to pure N2 afterglow. The determination of N-atoms density in high-pressure Ar- xN₂ microwave afterglow is revisited. First, it is confirmed that pure pink afterglows are mainly observed at high

 

Author (s) Details

André Ricard
LAPLACE, Université de Toulouse, CNRS, INPT, UPS, 118 route de Narbonne, 31062 Toulouse Cedex 9, France.

 

Jayr Amorim
Department Fisica, Inst. Tec. Aeronautica 12228-900, Sao Jose dos Campos, Brazil.

 

Please see the book here:- https://doi.org/10.9734/bpi/mono/978-93-49473-93-5/CH18