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style="font-size:.9rem"><span class="badge badge-info">159</span> Removal of Heavy Metals from Water in the Presence of Organic Wastes: Fruit Peels</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=%C3%96zge%20Y%C4%B1lmaz%20Gel">Özge Yılmaz Gel</a>, <a href="https://publications.waset.org/abstracts/search?q=Berk%20K%C4%B1l%C4%B1%C3%A7"> Berk Kılıç</a>, <a href="https://publications.waset.org/abstracts/search?q=Derin%20Dalg%C4%B1%C3%A7"> Derin Dalgıç</a>, <a href="https://publications.waset.org/abstracts/search?q=Ela%20Mia%20Sevilla%20Levi"> Ela Mia Sevilla Levi</a>, <a href="https://publications.waset.org/abstracts/search?q=%C3%96mer%20Ayd%C4%B1n"> Ömer Aydın</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In this experiment, our goal was to remove heavy metals from water. Most recent studies have used removing toxic heavy elements: Cu⁺², Cr⁺³ and Fe⁺³ ions from aqueous solutions has been previously investigated with different kinds of plants like kiwi and tangerines. However, in this study, three different fruit peels were used. We tested banana, peach, and potato peels to remove heavy metal ions from their solution. The first step of the experiment was to wash the peels with distilled water and then dry the peels in an oven for 48 hrs at 80°C. Once the peels were washed and dried, 0.2 grams were weighed and added into 200 mL of %0.1 percent heavy metal solutions by mass. The mixing process was done via a magnetic stirrer. Each sample was taken in 15-minute intervals, and absorbance changes of the solutions were detected using a UV-Vis Spectrophotometer. Among the used waste products, banana peel was the most efficient one. Moreover, the amount of fruit peel, pH values of the initial heavy metal solution, and initial concentration of heavy metal solutions were investigated to determine the effect of fruit peels. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=absorbance" title="absorbance">absorbance</a>, <a href="https://publications.waset.org/abstracts/search?q=heavy%20metal" title=" heavy metal"> heavy metal</a>, <a href="https://publications.waset.org/abstracts/search?q=removal%20of%20heavy%20metals" title=" removal of heavy metals"> removal of heavy metals</a>, <a href="https://publications.waset.org/abstracts/search?q=fruit%20peels" title=" fruit peels"> fruit peels</a> </p> <a href="https://publications.waset.org/abstracts/160535/removal-of-heavy-metals-from-water-in-the-presence-of-organic-wastes-fruit-peels" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/160535.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">75</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">158</span> Characterization and Nanostructure Formation of Banana Peels Nanosorbent with Its Application</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Opeyemi%20Atiba-Oyewo">Opeyemi Atiba-Oyewo</a>, <a href="https://publications.waset.org/abstracts/search?q=Maurice%20S.%20Onyango"> Maurice S. Onyango</a>, <a href="https://publications.waset.org/abstracts/search?q=Christian%20Wolkersdorfer"> Christian Wolkersdorfer</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Characterization and nanostructure formation of banana peels as sorbent material are described in this paper. The transformation of this agricultural waste via mechanical milling to enhance its properties such as changed in microstructure and surface area for water pollution control and other applications were studied. Mechanical milling was employed using planetary continuous milling machine with ethanol as a milling solvent and the samples were taken at time intervals between 10 h to 30 h to examine the structural changes. The samples were characterised by X-ray diffraction (XRD), scanning electron microscopy (SEM), Fourier transform infra-red (FTIR), Transmission electron microscopy (TEM) and Brunauer Emmett and teller (BET). Results revealed three typical structures with different deformation mechanisms and the grain-sizes within the range of (71-12 nm), nanostructure of the particles and fibres. The particle size decreased from 65µm to 15 nm as the milling progressed for a period of 30 h. The morphological properties of the materials indicated that the particle shapes becomes regular and uniform as the milling progresses. Furthermore, particles fracturing resulted in surface area increment from 1.0694-4.5547 m2/g. The functional groups responsible for the banana peels capacity to coordinate and remove metal ions, such as the carboxylic and amine groups were identified at absorption bands of 1730 and 889 cm-1, respectively. However, the choice of this sorbent material for the sorption or any application will depend on the composition of the pollutant to be eradicated. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=characterization" title="characterization">characterization</a>, <a href="https://publications.waset.org/abstracts/search?q=nanostructure" title=" nanostructure"> nanostructure</a>, <a href="https://publications.waset.org/abstracts/search?q=nanosorbent" title=" nanosorbent"> nanosorbent</a>, <a href="https://publications.waset.org/abstracts/search?q=eco-friendly" title=" eco-friendly"> eco-friendly</a>, <a href="https://publications.waset.org/abstracts/search?q=banana%20peels" title=" banana peels"> banana peels</a>, <a href="https://publications.waset.org/abstracts/search?q=mechanical%20milling" title=" mechanical milling"> mechanical milling</a>, <a href="https://publications.waset.org/abstracts/search?q=water%20quality" title=" water quality"> water quality</a> </p> <a href="https://publications.waset.org/abstracts/40245/characterization-and-nanostructure-formation-of-banana-peels-nanosorbent-with-its-application" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/40245.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">284</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">157</span> Mechanical Testing on Bioplastics Obtained from Banana and Potato Peels in the City of Bogotá, Colombia</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Juan%20Eduardo%20Rolon%20Rios">Juan Eduardo Rolon Rios</a>, <a href="https://publications.waset.org/abstracts/search?q=Fredy%20Alejandro%20Orjuela"> Fredy Alejandro Orjuela</a>, <a href="https://publications.waset.org/abstracts/search?q=Alexander%20Garcia%20Mariaca"> Alexander Garcia Mariaca</a> </p> <p class="card-text"><strong>Abstract:</strong></p> For banana and potato wastes, their peels are processed in order to make animal food with the condition that those wastes must not have started the decomposition process. One alternative to taking advantage of those wastes is to obtain a bioplastic based on starch from banana and potato shells. These products are 100% biodegradables, and researchers have been studying them for different applications, helping in the reduction of organic wastes and ordinary plastic wastes. Without petroleum affecting the prices of bioplastics, bioplastics market has a growing tendency and it is seen that it can keep this tendency in the medium term up to 350%. In this work, it will be shown the results for elasticity module and percent elongation for bioplastics obtained from a mixture of starch of bananas and potatoes peels, with glycerol as plasticizer. The experimental variables were the plasticizer percentage and the mixture between banana starch and potato starch. The results show that the bioplastics obtained can be used in different applications such as plastic bags or sorbets, verifying their admissible degradation percentages for each one of these applications. The results also show that they agree with the data found in the literature due to the fact that mixtures with a major amount of potato starch had the best mechanical properties because of the potato starch characteristics. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=bioplastics" title="bioplastics">bioplastics</a>, <a href="https://publications.waset.org/abstracts/search?q=fruit%20waste" title=" fruit waste"> fruit waste</a>, <a href="https://publications.waset.org/abstracts/search?q=mechanical%20testing" title=" mechanical testing"> mechanical testing</a>, <a href="https://publications.waset.org/abstracts/search?q=mechanical%20properties" title=" mechanical properties"> mechanical properties</a> </p> <a href="https://publications.waset.org/abstracts/59578/mechanical-testing-on-bioplastics-obtained-from-banana-and-potato-peels-in-the-city-of-bogota-colombia" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/59578.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">293</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">156</span> Simultaneous Saccharification and Co-Fermentation of Paddy Straw and Fruit Wastes into Ethanol Production</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Kamla%20Malik">Kamla Malik</a> </p> <p class="card-text"><strong>Abstract:</strong></p> For ethanol production from paddy straw firstly pretreatment was done by using sodium hydroxide solution (2.0%) at 15 psi for 1 hr. The maximum lignin removal was achieved with 0.5 mm mesh size of paddy straw. It contained 72.4 % cellulose, 15.9% hemicelluloses and 2.0 % lignin after pretreatment. Paddy straw hydrolysate (PSH) with fruits wastes (5%), such as sweet lime, apple, sapota, grapes, kinnow, banana, papaya, mango, and watermelon were subjected to simultaneous saccharification and co-fermentation (SSCF) for 72 hrs by co-culture of Saccharomyces cerevisiae HAU-1 and Candida sp. with 0.3 % urea as a cheap nitrogen source. Fermentation was carried out at 35°C and determined ethanol yield at 24 hours interval. The maximum production of ethanol was produced within 72 hrs of fermentation in PSH + sapota peels (3.9% v/v) followed by PSH + kinnow peels (3.6%) and PSH+ papaya peels extract (3.1 %). In case of PSH+ banana peels and mango peel extract the ethanol produced were 2.8 % and 2.2 % (v/v). The results of this study suggest that wastes from fruits that contain fermentable sugar should not be discarded into our environment, but should be supplemented in paddy straw which converted to useful products like bio-ethanol that can serve as an alternative energy source. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=ethanol" title="ethanol">ethanol</a>, <a href="https://publications.waset.org/abstracts/search?q=fermentation" title=" fermentation"> fermentation</a>, <a href="https://publications.waset.org/abstracts/search?q=fruit%20wastes" title=" fruit wastes"> fruit wastes</a>, <a href="https://publications.waset.org/abstracts/search?q=paddy%20straw" title=" paddy straw"> paddy straw</a> </p> <a href="https://publications.waset.org/abstracts/16306/simultaneous-saccharification-and-co-fermentation-of-paddy-straw-and-fruit-wastes-into-ethanol-production" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/16306.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">389</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">155</span> Banana Peels as an Eco-Sorbent for Manganese Ions</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=M.%20S.%20Mahmoud">M. S. Mahmoud</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This study was conducted to evaluate the manganese removal from aqueous solution using Banana peels activated carbon (BPAC). Batch experiments have been carried out to determine the influence of parameters such as pH, biosorbent dose, initial metal ion concentrations and contact times on the biosorption process. From these investigations, a significant increase in percentage removal of manganese 97.4 % is observed at pH value 5.0, biosorbent dose 0.8 g, initial concentration 20 ppm, temperature 25 ± 2 °C, stirring rate 200 rpm and contact time 2 h. The equilibrium concentration and the adsorption capacity at equilibrium of the experimental results were fitted to the Langmuir and Freundlich isotherm models; the Langmuir isotherm was found to well represent the measured adsorption data implying BPAC had heterogeneous surface. A raw groundwater samples were collected from Baharmos groundwater treatment plant network at Embaba and Manshiet Elkanater City/District-Giza, Egypt, for treatment at the best conditions that reached at first phase by BPAC. The treatment with BPAC could reduce iron and manganese value of raw groundwater by 91.4 % and 97.1 %, respectively and the effect of the treatment process on the microbiological properties of groundwater sample showed decrease of total bacterial count either at 22°C or at 37°C to 85.7 % and 82.4 %, respectively. Also, BPAC was characterized using SEM and FTIR spectroscopy. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=biosorption" title="biosorption">biosorption</a>, <a href="https://publications.waset.org/abstracts/search?q=banana%20peels" title=" banana peels"> banana peels</a>, <a href="https://publications.waset.org/abstracts/search?q=isothermal%20models" title=" isothermal models"> isothermal models</a>, <a href="https://publications.waset.org/abstracts/search?q=manganese" title=" manganese "> manganese </a> </p> <a href="https://publications.waset.org/abstracts/15641/banana-peels-as-an-eco-sorbent-for-manganese-ions" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/15641.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">369</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">154</span> Valorization of Banana Peels for Mercury Removal in Environmental Realist Conditions</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=E.%20Fabre">E. Fabre</a>, <a href="https://publications.waset.org/abstracts/search?q=C.%20Vale"> C. Vale</a>, <a href="https://publications.waset.org/abstracts/search?q=E.%20Pereira"> E. Pereira</a>, <a href="https://publications.waset.org/abstracts/search?q=C.%20M.%20Silva"> C. M. Silva</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Introduction: Mercury is one of the most troublesome toxic metals responsible for the contamination of the aquatic systems due to its accumulation and bioamplification along the food chain. The 2030 agenda for sustainable development of United Nations promotes the improving of water quality by reducing water pollution and foments an enhance in wastewater treatment, encouraging their recycling and safe water reuse globally. Sorption processes are widely used in wastewater treatments due to their many advantages such as high efficiency and low operational costs. In these processes the target contaminant is removed from the solution by a solid sorbent. The more selective and low cost is the biosorbent the more attractive becomes the process. Agricultural wastes are especially attractive approaches for sorption. They are largely available, have no commercial value and require little or no processing. In this work, banana peels were tested for mercury removal from low concentrated solutions. In order to investigate the applicability of this solid, six water matrices were used increasing the complexity from natural waters to a real wastewater. Studies of kinetics and equilibrium were also performed using the most known models to evaluate the viability of the process In line with the concept of circular economy, this study adds value to this by-product as well as contributes to liquid waste management. Experimental: The solutions were prepared with Hg(II) initial concentration of 50 µg L-1 in natural waters, at 22 ± 1 ºC, pH 6, magnetically stirring at 650 rpm and biosorbent mass of 0.5 g L-1. NaCl was added to obtain the salt solutions, seawater was collected from the Portuguese coast and the real wastewater was kindly provided by ISQ - Instituto de Soldadura e qualidade (Welding and Quality Institute) and diluted until the same concentration of 50 µg L-1. Banana peels were previously freeze-drying, milled, sieved and the particles < 1 mm were used. Results: Banana peels removed more than 90% of Hg(II) from all the synthetic solutions studied. In these cases, the enhance in the complexity of the water type promoted a higher mercury removal. In salt waters, the biosorbent showed removals of 96%, 95% and 98 % for 3, 15 and 30 g L-1 of NaCl, respectively. The residual concentration of Hg(II) in solution achieved the level of drinking water regulation (1 µg L-1). For real matrices, the lower Hg(II) elimination (93 % for seawater and 81 % for the real wastewaters), can be explained by the competition between the Hg(II) ions and the other elements present in these solutions for the sorption sites. Regarding the equilibrium study, the experimental data are better described by the Freundlich isotherm (R ^ 2=0.991). The Elovich equation provided the best fit to the kinetic points. Conclusions: The results exhibited the great ability of the banana peels to remove mercury. The environmental realist conditions studied in this work, highlight their potential usage as biosorbents in water remediation processes. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=banana%20peels" title="banana peels">banana peels</a>, <a href="https://publications.waset.org/abstracts/search?q=mercury%20removal" title=" mercury removal"> mercury removal</a>, <a href="https://publications.waset.org/abstracts/search?q=sorption" title=" sorption"> sorption</a>, <a href="https://publications.waset.org/abstracts/search?q=water%20treatment" title=" water treatment"> water treatment</a> </p> <a href="https://publications.waset.org/abstracts/103260/valorization-of-banana-peels-for-mercury-removal-in-environmental-realist-conditions" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/103260.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">155</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">153</span> Characterization of Banana (Musa spp.) Pseudo-Stem and Fruit-Bunch-Stem as a Potential Renewable Energy Resource</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Nurhayati%20Abdullah">Nurhayati Abdullah</a>, <a href="https://publications.waset.org/abstracts/search?q=Fauziah%20Sulaiman"> Fauziah Sulaiman</a>, <a href="https://publications.waset.org/abstracts/search?q=Muhamad%20Azman%20Miskam"> Muhamad Azman Miskam</a>, <a href="https://publications.waset.org/abstracts/search?q=Rahmad%20Mohd%20Taib"> Rahmad Mohd Taib </a> </p> <p class="card-text"><strong>Abstract:</strong></p> Banana pseudo-stem and fruit-bunch-stem are agricultural residues that can be used for conversion to bio-char, bio-oil, and gases by using thermochemical process. The aim of this work is to characterize banana pseudo-stem and banana fruit-bunch-stem through proximate analysis, elemental analysis, chemical analysis, thermo-gravimetric analysis, and heating calorific value. The ash contents of the banana pseudo-stem and banana fruit-bunch-stem are 11.0 mf wt.% and 20.6 mf wt.%; while the carbon content of banana pseudo-stem and fruit-bunch-stem are 37.9 mf wt.% and 35.58 mf wt.% respectively. The molecular formulas for banana stem and banana fruit-bunch-stem are C24H33NO26 and C19H29NO33 respectively. The measured higher heating values of banana pseudo-stem and banana fruit-bunch-stem are 15.5MJ/kg and 12.7 MJ/kg respectively. By chemical analysis, the lignin, cellulose, and hemicellulose contents in the samples will also be presented. The feasibility of the banana wastes to be a feedstock for thermochemical process in comparison with other biomass will be discussed in this paper. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=banana%20waste" title="banana waste">banana waste</a>, <a href="https://publications.waset.org/abstracts/search?q=biomass" title=" biomass"> biomass</a>, <a href="https://publications.waset.org/abstracts/search?q=renewable%20energy" title=" renewable energy"> renewable energy</a>, <a href="https://publications.waset.org/abstracts/search?q=thermo-chemical%20characteristics" title=" thermo-chemical characteristics"> thermo-chemical characteristics</a> </p> <a href="https://publications.waset.org/abstracts/6876/characterization-of-banana-musa-spp-pseudo-stem-and-fruit-bunch-stem-as-a-potential-renewable-energy-resource" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/6876.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">518</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">152</span> Nanostructure Formation and Characterization of Eco-Friendly Banana Peels Nanosorbent</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Opeyemi%20Atiba-Oyewo">Opeyemi Atiba-Oyewo</a>, <a href="https://publications.waset.org/abstracts/search?q=Maurice%20S.%20Onya"> Maurice S. Onya</a>, <a href="https://publications.waset.org/abstracts/search?q=Christian%20Wolkersdorfer"> Christian Wolkersdorfer</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Nanostructure formation and characterization of eco-friendly banana peels nanosorbent are thoroughly described in this paper. The transformation of material during mechanical milling to enhance certain properties such as changes in microstructure and surface area to solve the current problems involving water pollution and water quality were studied. The mechanical milling was employed using planetary continuous milling machine and ethanol as process control agent, the sample were taken at time interval between 10 h to 30 h to examine the structural changes. The samples were characterised by X-ray diffraction (XRD), scanning electron microscopy (SEM), Fourier transform infra-red (FTIR), Transmission electron microscopy (TEM) and Brunauer Emmett and teller (BET). Results revealed that the three typical structures with different grain-size, lattice strain and shapes were observed, and the deformation mechanisms in these structures were found to be different, further particles fracturing results to surface area increment which was confirmed by Brunauer Emmett and teller (BET) analysis. X-ray diffraction (XRD) shows high densities of dislocations in large crystallites, implying that dislocation slip is the dominant deformation mechanism. Scanning electron microscopy revealed the morphological properties of the materials at different milling time, nanostructure of the particles and fibres were confirmed by Transmission electron microscopy and FT-IR identified the functional groups responsible for its capacity to coordinate and remove metal ions, such as the carboxylic and amine groups at absorption bands of 1730 and 889 cm-1, respectively. However, the choice of this sorbent material for the sorption of any contaminants will depend on the composition of the effluent to be treated. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=banana%20peels" title="banana peels">banana peels</a>, <a href="https://publications.waset.org/abstracts/search?q=eco-friendly" title=" eco-friendly"> eco-friendly</a>, <a href="https://publications.waset.org/abstracts/search?q=mechanical%20milling" title=" mechanical milling"> mechanical milling</a>, <a href="https://publications.waset.org/abstracts/search?q=nanosorbent" title=" nanosorbent"> nanosorbent</a>, <a href="https://publications.waset.org/abstracts/search?q=nanostructure%20water%20quality" title=" nanostructure water quality"> nanostructure water quality</a> </p> <a href="https://publications.waset.org/abstracts/38082/nanostructure-formation-and-characterization-of-eco-friendly-banana-peels-nanosorbent" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/38082.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">255</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">151</span> Evaluation of the Antioxidant and Antidiabetic Potential of Fruit and Vegetable Peels </h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=E.%20Chiam">E. Chiam</a>, <a href="https://publications.waset.org/abstracts/search?q=E.%20Koh"> E. Koh</a>, <a href="https://publications.waset.org/abstracts/search?q=W.%20Teh"> W. Teh</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20Prabhakaran"> M. Prabhakaran</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Fruits and vegetables (F&V) are widely eaten for their nutritional value and associated health benefits being an immense source of bioactive compounds. However, F&V peels are often discarded, and it accounts for a higher proportion of food waste. Incorporation of F&V peels as functional ingredients can add more value to food due to the higher amounts of phytochemicals present in them. In this research, methanolic extracts of different F&V peels, namely apple, orange, kiwi, grapefruit, dragon fruit, pomelo, and pumpkin are investigated for their total phenolic content (TPC) by Folin-Ciocalteau (FC) assay and the antioxidant capacity was evaluated by 2,2-diphenyl-1-picrylhydrazyl (DPPH) and phosphomolybdenum assay using UV-Vis spectroscopy. Evaluation of the α-glucosidase inhibitory assay was carried out during this study to determine the antidiabetic potential of F&V peels. Results of our study showed that grapefruit peels contained the highest total phenolic content of 477.81 ± 0.01 mg gallic acid equivalent per gram dry weight of the sample, and kiwi peel had the highest antioxidant capacity (90.51 ± 0.10 % inhibition of DPPH radical) among the different F&V peels studied. Fruit peels exhibited high α-glucosidase inhibitory activity. Comparing fruit peels with vegetable peels, it was found that fruit peels had high total phenolic content, antioxidant capacity and anti-diabetic potential compared to vegetable peels. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=polyphenolics" title="polyphenolics">polyphenolics</a>, <a href="https://publications.waset.org/abstracts/search?q=fruit%20peels" title=" fruit peels"> fruit peels</a>, <a href="https://publications.waset.org/abstracts/search?q=antioxidant" title=" antioxidant"> antioxidant</a>, <a href="https://publications.waset.org/abstracts/search?q=antidiabetic" title=" antidiabetic"> antidiabetic</a> </p> <a href="https://publications.waset.org/abstracts/108381/evaluation-of-the-antioxidant-and-antidiabetic-potential-of-fruit-and-vegetable-peels" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/108381.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">140</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">150</span> Production of Banana Milk Powder Using Spray and Freeze Dryer</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Siti%20Noor%20Suzila%20Maqsood-Ul-Haque">Siti Noor Suzila Maqsood-Ul-Haque</a>, <a href="https://publications.waset.org/abstracts/search?q=Ummi%20Kalthum%20Ibrahim"> Ummi Kalthum Ibrahim</a>, <a href="https://publications.waset.org/abstracts/search?q=Norekanadirah%20Abdul%20Rahman"> Norekanadirah Abdul Rahman</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Banana are rich in vitamins, potassium and carbohydrate.The objective for this research work is to produce banana milk powder that can help children that suffers from constipation. Two types of the most common dryers used for this purpose are the spray and freeze dryer. The effects of the type of dryers, pump feed speed in the spray dryer and the ratio proportion of the banana milk powder were investigated in the study. The result indicate that increasing proportion ratio of the banana milk powder produce lower yield of the powder.From the result it is also concluded that speed 2 is more suitable in the production of the banana milk powder since the value of the moisture content is lower. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=freeze%20dryer" title="freeze dryer">freeze dryer</a>, <a href="https://publications.waset.org/abstracts/search?q=spray%20dryer" title=" spray dryer"> spray dryer</a>, <a href="https://publications.waset.org/abstracts/search?q=moisture%20content" title=" moisture content"> moisture content</a>, <a href="https://publications.waset.org/abstracts/search?q=dissolution" title=" dissolution"> dissolution</a>, <a href="https://publications.waset.org/abstracts/search?q=banana" title=" banana"> banana</a>, <a href="https://publications.waset.org/abstracts/search?q=milk" title=" milk"> milk</a> </p> <a href="https://publications.waset.org/abstracts/23240/production-of-banana-milk-powder-using-spray-and-freeze-dryer" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/23240.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">493</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">149</span> Bioconversion of Kitchen Waste to Bio-Ethanol for Energy Security and Solid Waste Management</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Sanjiv%20Kumar%20Soni">Sanjiv Kumar Soni</a>, <a href="https://publications.waset.org/abstracts/search?q=Chetna%20Janveja"> Chetna Janveja</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The approach of utilizing zero cost kitchen waste residues for growing suitable strains of fungi for the induction of a cocktail of hydrolytic enzymes and ethanol generation has been validated in the present study with the objective of developing an indigenous biorefinery for low cost bioethanol production with the generation of zero waste. Solid state fermentation has been carried out to evaluate the potential of various steam pretreated kitchen waste residues as substrates for the co-production of multiple carbohydrases including cellulases, hemicellulases, pectinase and amylases by a locally isolated strain of Aspergillus niger C-5. Of all the residues, potato peels induced the maximum yields of all the enzyme components corresponding to 64.0±1.92 IU of CMCase, 17.0±0.54 IU of FPase , 42.8±1.28 IU of β-glucosidase, 990.0±28.90 IU of xylanase, 53.2±2.12 IU of mannanase, 126.0±3.72 IU of pectinase, 31500.0±375.78 IU of α-amylase and 488.8±9.82 IU of glucoamylase/g dry substrate respectively. Saccharification of various kitchen refuse residues using inhouse produced crude enzyme cocktail resulted in the release of 610±10.56, 570±8.89, 435±6.54, 475±4.56, 445±4.27, 385±4.49, 370±6.89, 490±10.45 mg of total reducing sugars/g of dried potato peels, orange peels, pineapple peels, mausami peels, onion peels, banana stalks, pea pods and composite mixture respectively revealing carbohydrate conversion efficiencies in the range of 97.0-99.4%. After fermentation of released hexoses by Saccharomyces cerevisae, ethanol yields ranging from 80-262 mL/ kg of dry residues were obtained. The study has successfully evaluated the valorization of kitchen garbage, a highly biodegradable component in Municipal Solid Waste by using it as a substrate for the in-house co-production of multiple carbohydrases and employing the steam treated residues as a feed stock for bioethanol production. Such valorization of kitchen garbage may reduce the level of Municipal Solid Waste going into land-fills thus lowering the emissions of greenhouse gases. Moreover, the solid residue left after the bioconversion may be used as a biofertilizer for improving the fertility of the soils. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=kitchen%20waste" title="kitchen waste">kitchen waste</a>, <a href="https://publications.waset.org/abstracts/search?q=bioethanol" title=" bioethanol"> bioethanol</a>, <a href="https://publications.waset.org/abstracts/search?q=solid%20waste" title=" solid waste"> solid waste</a>, <a href="https://publications.waset.org/abstracts/search?q=bioconversion" title=" bioconversion"> bioconversion</a>, <a href="https://publications.waset.org/abstracts/search?q=waste%20management" title=" waste management"> waste management</a> </p> <a href="https://publications.waset.org/abstracts/7320/bioconversion-of-kitchen-waste-to-bio-ethanol-for-energy-security-and-solid-waste-management" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/7320.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">401</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">148</span> Biohydrogen Production Derived from Banana Pseudo Stem of Agricultural Residues by Dark Fermentation</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Kholik">Kholik</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Nowadays, the demand of renewable energy in general is increasing due to the crisis of fossil fuels. Biohydrogen is an alternative fuel with zero emission derived from renewable resources such as banana pseudo stem of agricultural residues. Banana plant can be easily found in tropical and subtropical areas, so the resource is abundant and readily available as a biohydrogen substrate. Banana pseudo stem has not been utilised as a resource or substrate of biohydrogen production and it mainly contains 45-65% cellulose (α-cellulose), 5-15% hemicellulose and 20-30% Lignin, which indicates that banana pseudo stem will be renewable, sustainable and promising resource as lignocellulosic biomass. In this research, biohydrogen is derived from banana pseudo stem by dark fermentation. Dark fermentation is the most suitable approach for practical biohydrogen production from organic solid wastes. The process has several advantages including a fast reaction rate, no need of light, and a smaller footprint. 321 million metric tonnes banana pseudo stem of 428 million metric tonnes banana plantation residues in worldwide for 2013 and 22.5 million metric tonnes banana pseudo stem of 30 million metric tonnes banana plantation residues in Indonesia for 2015 will be able to generate 810.60 million tonne mol H2 and 56.819 million tonne mol H2, respectively. In this paper, we will show that the banana pseudo stem is the renewable, sustainable and promising resource to be utilised and to produce biohydrogen as energy generation with high yield and high contain of cellulose in comparison with the other substrates. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=banana%20pseudo%20stem" title="banana pseudo stem">banana pseudo stem</a>, <a href="https://publications.waset.org/abstracts/search?q=biohydrogen" title=" biohydrogen"> biohydrogen</a>, <a href="https://publications.waset.org/abstracts/search?q=dark%20fermentation" title=" dark fermentation"> dark fermentation</a>, <a href="https://publications.waset.org/abstracts/search?q=lignocellulosic" title=" lignocellulosic"> lignocellulosic</a> </p> <a href="https://publications.waset.org/abstracts/60445/biohydrogen-production-derived-from-banana-pseudo-stem-of-agricultural-residues-by-dark-fermentation" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/60445.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">351</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">147</span> Microwave and Ultrasound Assisted Extraction of Pectin from Mandarin and Lemon Peel: Comparisons between Sources and Methods</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=P%C4%B1nar%20Karbuz">Pınar Karbuz</a>, <a href="https://publications.waset.org/abstracts/search?q=A.%20Seyhun%20K%C4%B1pcak"> A. Seyhun Kıpcak</a>, <a href="https://publications.waset.org/abstracts/search?q=Mehmet%20B.%20Piskin"> Mehmet B. Piskin</a>, <a href="https://publications.waset.org/abstracts/search?q=Emek%20Derun"> Emek Derun</a>, <a href="https://publications.waset.org/abstracts/search?q=Nurcan%20Tugrul"> Nurcan Tugrul</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Pectin is a complex colloidal polysaccharide, found on the cell walls of all young plants such as fruit and vegetables. It acts as a thickening, stabilizing and gelling agent in foods. Pectin was extracted from mandarin and lemon peels using ultrasound and microwave assisted extraction methods to compare with these two different sources and methods of pectin production. In this work, the effect of microwave power (360, 600 W) and irradiation time (1, 2, 3 min) on the yield of extracted pectin from mandarin and lemon peels for microwave assisted extraction (MAE) were investigated. For ultrasound assisted extraction (UAE), parameters were determined as temperature (60, 75 °C) and sonication time (15, 30, 45 min) and hydrochloric acid (HCl) was used as an extracting agent for both extraction methods. The highest yields of extracted pectin from lemon peels were found to be 8.16 % (w/w) for 75 °C, 45 min by UAE and 8.58 % (w/w) for 360 W, 1 min by MAE. Additionally, the highest yields of extracted pectin from mandarin peels were found to be 11.29 % (w/w) for 75 °C, 45 min by UAE and 16.44 % (w/w) for 600 W, 1 min by MAE. The results showed that the use of microwave assisted extraction promoted a better yield when compared to the two extraction methods. On the other hand, according to the results of experiments, mandarin peels contain more pectin than lemon peels when the compared to the pectin product values of two sources. Therefore, these results suggested that MAE could be used as an efficient and rapid method for extraction of pectin and mandarin peels should be preferred as sources of pectin production compared to lemon peels. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=mandarin%20peel" title="mandarin peel">mandarin peel</a>, <a href="https://publications.waset.org/abstracts/search?q=lemon%20peel" title=" lemon peel"> lemon peel</a>, <a href="https://publications.waset.org/abstracts/search?q=pectin" title=" pectin"> pectin</a>, <a href="https://publications.waset.org/abstracts/search?q=ultrasound" title=" ultrasound"> ultrasound</a>, <a href="https://publications.waset.org/abstracts/search?q=microwave" title=" microwave"> microwave</a>, <a href="https://publications.waset.org/abstracts/search?q=extraction" title=" extraction"> extraction</a> </p> <a href="https://publications.waset.org/abstracts/103278/microwave-and-ultrasound-assisted-extraction-of-pectin-from-mandarin-and-lemon-peel-comparisons-between-sources-and-methods" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/103278.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">234</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">146</span> Extraction of Essential Oil From Orange Peels</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Aayush%20Bhisikar">Aayush Bhisikar</a>, <a href="https://publications.waset.org/abstracts/search?q=Neha%20Rajas"> Neha Rajas</a>, <a href="https://publications.waset.org/abstracts/search?q=Aditya%20Bhingare"> Aditya Bhingare</a>, <a href="https://publications.waset.org/abstracts/search?q=Samarth%20Bhandare"> Samarth Bhandare</a>, <a href="https://publications.waset.org/abstracts/search?q=Amruta%20Amrurkar"> Amruta Amrurkar</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Orange peels are currently thrown away as garbage in India after orange fruits' edible components are consumed. However, the nation depends on important essential oils for usage in companies that produce goods, including food, beverages, cosmetics, and medicines. This study was conducted to show how to effectively use it. By using various extraction techniques, orange peel is used in the creation of essential oils. Stream distillation, water distillation, and solvent extraction were the techniques taken into consideration in this paper. Due to its relative prevalence among the extraction techniques, Design Expert 7.0 was used to plan an experimental run for solvent extraction. Oil was examined to ascertain its physical and chemical characteristics after extraction. It was determined from the outcomes that the orange peels. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=orange%20peels" title="orange peels">orange peels</a>, <a href="https://publications.waset.org/abstracts/search?q=extraction" title=" extraction"> extraction</a>, <a href="https://publications.waset.org/abstracts/search?q=essential%20oil" title=" essential oil"> essential oil</a>, <a href="https://publications.waset.org/abstracts/search?q=distillation" title=" distillation"> distillation</a> </p> <a href="https://publications.waset.org/abstracts/173039/extraction-of-essential-oil-from-orange-peels" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/173039.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">87</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">145</span> Extraction of Essential Oil from Orange Peels</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Neha%20Rajas">Neha Rajas</a>, <a href="https://publications.waset.org/abstracts/search?q=Aayush%20Bhisikar"> Aayush Bhisikar</a>, <a href="https://publications.waset.org/abstracts/search?q=Samarth%20Bhandare"> Samarth Bhandare</a>, <a href="https://publications.waset.org/abstracts/search?q=Aditya%20Bhingare"> Aditya Bhingare</a>, <a href="https://publications.waset.org/abstracts/search?q=Amruta%20Amrutkar"> Amruta Amrutkar</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Orange peels are currently thrown away as garbage in India after orange fruits' edible components are consumed. However, the nation depends on important essential oils for usage in companies that produce goods, including food, beverages, cosmetics, and medicines. This study was conducted to show how to effectively use it. By using various extraction techniques, orange peel is used in the creation of essential oils. Stream distillation, water distillation, and solvent extraction were the techniques taken into consideration in this paper. Due to its relative prevalence among the extraction techniques, Design Expert 7.0 was used to plan an experimental run for solvent extraction. Oil was examined to ascertain its physical and chemical characteristics after extraction. It was determined from the outcomes that the orange peels. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=orange%20peels" title="orange peels">orange peels</a>, <a href="https://publications.waset.org/abstracts/search?q=extraction" title=" extraction"> extraction</a>, <a href="https://publications.waset.org/abstracts/search?q=distillation" title=" distillation"> distillation</a>, <a href="https://publications.waset.org/abstracts/search?q=essential%20oil" title=" essential oil"> essential oil</a> </p> <a href="https://publications.waset.org/abstracts/173321/extraction-of-essential-oil-from-orange-peels" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/173321.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">80</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">144</span> Effect of Air Temperatures (°C) and Slice Thickness (mm) on Drying Characteristics and Some Quality Properties of Omani Banana</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Atheer%20Al-Maqbali">Atheer Al-Maqbali</a>, <a href="https://publications.waset.org/abstracts/search?q=Mohammed%20Al-Rizeiqi"> Mohammed Al-Rizeiqi</a>, <a href="https://publications.waset.org/abstracts/search?q=Pankaj%20Pathare"> Pankaj Pathare</a> </p> <p class="card-text"><strong>Abstract:</strong></p> There is an ever-increased demand for the consumption of banana products in Oman and elsewhere in the region due to the nutritional value and the decent taste of the product. There are approximately 3,751 acres of land designated for banana cultivation in the Sultanate of Oman, which produces approximately 18,447 tons of banana product. The fresh banana product is extremely perishable, resulting in a significant post-harvest economic loss. Since the product has high sensory acceptability, the drying method is a common method for processing fresh banana products. This study aims to use the drying technology in the production of dried bananas to preserve the largest amount of natural color and delicious taste for the consumer. The study also aimed to assess the shelf stability of both water activity (aw) and color (L*, a*, b*) for fresh and finished dried bananas by using a Conventional Air Drying System. Water activity aw, color characteristic L a b, and product’s hardness were analyzed for 3mm, 5mm, and7 mm thickness at different temperaturesoC. All data were analyzed statistically using STATA 13.0, and α ≤ 0.05 was considered for the significance level. The study is useful to banana farmers to improve cultivation, food processors to optimize producer’s output and policy makers in the optimization of banana processing and post-harvest management of the products. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=banana" title="banana">banana</a>, <a href="https://publications.waset.org/abstracts/search?q=drying" title=" drying"> drying</a>, <a href="https://publications.waset.org/abstracts/search?q=oman" title=" oman"> oman</a>, <a href="https://publications.waset.org/abstracts/search?q=quality" title=" quality"> quality</a>, <a href="https://publications.waset.org/abstracts/search?q=thickness" title=" thickness"> thickness</a>, <a href="https://publications.waset.org/abstracts/search?q=hardness" title=" hardness"> hardness</a>, <a href="https://publications.waset.org/abstracts/search?q=color" title=" color"> color</a> </p> <a href="https://publications.waset.org/abstracts/154491/effect-of-air-temperatures-c-and-slice-thickness-mm-on-drying-characteristics-and-some-quality-properties-of-omani-banana" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/154491.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">92</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">143</span> Predicting the Potential Geographical Distribution of the Banana Aphid (Pentalonia nigronervosa) as Vector of Banana Bunchy Top Virus Using Diva-GIS</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Marilyn%20Painagan">Marilyn Painagan</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This study was conducted to predict the potential geographical distribution of the banana aphid (Pentalonia negronervosa) in North Cotabato through climate envelope approach of DIVA-GIS, a software for analyzing the distribution of organisms to elucidate geographic and ecological patterns. A WorldClim database that was based on weather conditions recorded last 1950 to 2000 with a spatial resolution of approximately 1x1 km. was used in the bioclimatic modelling, this database includes temperature, precipitation, evapotranspiration and bioclimatic variables which was measured at many different locations, a bioclimatic modelling was done in the study. The study revealed that the western part of Magpet and Arakan and the municipality of Antipas are at high potential risk of occurrence of banana aphid while it is not likely to occur in the municipalities of Aleosan, Midsayap, Pikit, M’lang and Tulunan. The result of this study can help developed strategies for monitoring and managing this serious pest of banana and to prepare a mitigation measures on those areas that are potential for future infestation. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=banana%20aphid" title="banana aphid">banana aphid</a>, <a href="https://publications.waset.org/abstracts/search?q=bioclimatic%20model" title=" bioclimatic model"> bioclimatic model</a>, <a href="https://publications.waset.org/abstracts/search?q=bunchy%20top" title=" bunchy top"> bunchy top</a>, <a href="https://publications.waset.org/abstracts/search?q=climatic%20envelope%20approach" title=" climatic envelope approach"> climatic envelope approach</a> </p> <a href="https://publications.waset.org/abstracts/59736/predicting-the-potential-geographical-distribution-of-the-banana-aphid-pentalonia-nigronervosa-as-vector-of-banana-bunchy-top-virus-using-diva-gis" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/59736.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">258</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">142</span> Effect of Using Different Packaging Materials on Quality of Minimally Process (Fresh-Cut) Banana (Musa acuminata balbisiana) Cultivar 'Nipah' </h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Nur%20Allisha%20Othman">Nur Allisha Othman</a>, <a href="https://publications.waset.org/abstracts/search?q=Rosnah%20Shamsudin"> Rosnah Shamsudin</a>, <a href="https://publications.waset.org/abstracts/search?q=Zaulia%20Othman"> Zaulia Othman</a>, <a href="https://publications.waset.org/abstracts/search?q=Siti%20Hajar%20Othman"> Siti Hajar Othman</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Mitigating short storage life of fruit like banana uses minimally process or known as fresh cut can contribute to the growing demand especially in South East Asian countries. The effect of different types of packaging material on fresh-cut Nipah (Musa acuminata balbisiana) were studied. Fresh cut banana cultivar (cv) Nipah are packed in polypropylene plastic (PP), low density polypropylene plastic (LDPE), polymer plastic film (shrink wrap) and polypropylene container as control for 12 days at low temperature (4ᵒC). Quality of physical and chemical evaluation such as colour, texture, pH, TA, TSS, and vitamin C were examined every 2 days interval for 12 days at 4ᵒC. Result shows that the PP is the most suitable packaging for banana cv Nipah because it can reduce respiration and physicochemical quality changes of banana cv Nipah. Different types of packaging significantly affected quality of fresh-cut banana cv Nipah. PP bag was the most suitable packaging to maintain quality and prolong storage life of fresh-cut banana cv Nipah for 12 days at 4ᵒC. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=physicochemical" title="physicochemical">physicochemical</a>, <a href="https://publications.waset.org/abstracts/search?q=PP" title=" PP"> PP</a>, <a href="https://publications.waset.org/abstracts/search?q=LDPE" title=" LDPE"> LDPE</a>, <a href="https://publications.waset.org/abstracts/search?q=shrink%20wrap" title=" shrink wrap"> shrink wrap</a>, <a href="https://publications.waset.org/abstracts/search?q=browning" title=" browning"> browning</a>, <a href="https://publications.waset.org/abstracts/search?q=respiration" title=" respiration"> respiration</a> </p> <a href="https://publications.waset.org/abstracts/74696/effect-of-using-different-packaging-materials-on-quality-of-minimally-process-fresh-cut-banana-musa-acuminata-balbisiana-cultivar-nipah" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/74696.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">228</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">141</span> Mechanical Behavior of Banana Peel Reinforced Polymer Composites</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=A.%20Lakshumu%20Naidu">A. Lakshumu Naidu</a>, <a href="https://publications.waset.org/abstracts/search?q=K.%20Krishna%20Kishor"> K. Krishna Kishor</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This paper examines the results of an experimental study based on the engineering properties of banana peel reinforced epoxy composites. Experiments are carried out to study the effect of weight fraction on mechanical behavior of epoxy based polymer composites. The composites were made by varying the weight fraction of banana peel from 0 to 30% and banana peel were made using hand layup method. The fabricated composite samples were cut according to the ASTM standards for different experiments. Hardness test and density test were carried out at the samples. The maximum hardness, density, tensile strength, flexural strength and ILSS are getting for the material prepared with the 20 % reinforced banana peel epoxy composite. The detailed test results and observations are discussed sequentially in the paper. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=engineering%20properties" title="engineering properties">engineering properties</a>, <a href="https://publications.waset.org/abstracts/search?q=polymer" title=" polymer"> polymer</a>, <a href="https://publications.waset.org/abstracts/search?q=composite" title=" composite"> composite</a>, <a href="https://publications.waset.org/abstracts/search?q=mechanical%20behavior%20of%20banana%20peel" title=" mechanical behavior of banana peel"> mechanical behavior of banana peel</a> </p> <a href="https://publications.waset.org/abstracts/24062/mechanical-behavior-of-banana-peel-reinforced-polymer-composites" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/24062.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">368</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">140</span> Design and Analysis of a Rear Bumper of an Automobile with a Hybrid Polymer Composite of Oil Palm Empty Fruit Bunch Fiber/Banana Fibres</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=S.%20O.%20Ologe">S. O. Ologe</a>, <a href="https://publications.waset.org/abstracts/search?q=U.%20P.%20Anaidhuno"> U. P. Anaidhuno</a>, <a href="https://publications.waset.org/abstracts/search?q=Duru%20C.%20A."> Duru C. A.</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This research investigated the design and analysis of a rear bumper of an automobile with a hybrid polymer composite of OPEBF/Banana fibre. OPEBF/Banana fibre hybrid polymers composite is of low cost, lightweight, as well as possesses satisfactory mechanical properties. In this research work, hybrid composites have been developed using the hand layup technique based on the percentage combination of OPEBF/Banana fibre at 10:90, 20:80, 30:70, 40:60, 50:50. 60:40, 70:30. 20:80, 90:10, 95:5. The mechanical properties in the context of compressive strength of 65MPa, a flexural strength of 20MPa, and impact strength of 3.25Joule were observed, and the simulation analysis on the induction of 500N load at the factor of safety of 3 was observed to have displayed a good strength suitable for automobile bumper with the advantages of weight reduction. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=OPEBF" title="OPEBF">OPEBF</a>, <a href="https://publications.waset.org/abstracts/search?q=Banana" title=" Banana"> Banana</a>, <a href="https://publications.waset.org/abstracts/search?q=fibre" title=" fibre"> fibre</a>, <a href="https://publications.waset.org/abstracts/search?q=hybrid" title=" hybrid"> hybrid</a> </p> <a href="https://publications.waset.org/abstracts/151667/design-and-analysis-of-a-rear-bumper-of-an-automobile-with-a-hybrid-polymer-composite-of-oil-palm-empty-fruit-bunch-fiberbanana-fibres" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/151667.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">113</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">139</span> Physicochemical Properties of Low Viscosity Banana Juice</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Victor%20Vicent">Victor Vicent</a>, <a href="https://publications.waset.org/abstracts/search?q=Oscar%20Kibazohi"> Oscar Kibazohi</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Banana (Musa acuminata) is one of the most largely consumed fruits in the world. It is an excellent source of potassium, antioxidants, and fiber. In East and Central African countries, banana is used to produce low viscosity clear juice using traditional kneading of ripe banana and grasses until juice oozes out. Recently, an improved method involving blending of the banana followed by pressing to separate the juice from pulp has been achieved. This study assessed the physicochemical properties of banana juice prior to product formulation. Two different banana juices from two cultivars: Pisang awak and Mbile an East African Highland Banana (EAHB) were evaluated for viscosity, sugars (sucrose, fructose, and glucose), organic acids (malic, citric and succinic acids) and minerals using the HPLC and AAS. Juice extracted from Pisang awak had a viscosity of 3.43 × 10⁻⁵ N.m⁻² s while EAHB juice had a viscosity of 6.02 × 10⁻⁵ N.m⁻² s. Sugar concentrations varied with banana place of origin. Pisang awak juice had a higher dissolved solids value of 24-28ᵒ Brix then EAHB, whose value was 18-24ᵒ Brix. Juice viscosity was 3.5–5.3 mPa.s, specific gravity was 1.0-1.1, and pH was 4.3-4.8. The average concentration of sucrose, fructose, and glucose was 1.10 g/L, 70 g/L 70 g/l, respectively for Pisang awak from lower altitude compared to 45-200 g/L 45-120 g/l and 45-120 g/L, respectively for Pisang awak from higher altitude. On the other hand, EAHB from North East Tanzania produced juice corresponding concentrations of 45 g/L, 56 g/L, and 55 g/L, respectively while another EAHB from North West of Tanzania had sucrose and fructose and glucose concentration of 155 g/L and 145 g/L. respectively. Dominant acids were malic and citric acids for pisang awak but succinic for EAHB. Dominant minerals in all cultivars were potassium 2.7-3.1 g/L followed by magnesium 0.6-2 g/L. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=banana%20juice" title="banana juice">banana juice</a>, <a href="https://publications.waset.org/abstracts/search?q=sugar%20content" title=" sugar content"> sugar content</a>, <a href="https://publications.waset.org/abstracts/search?q=acids" title=" acids"> acids</a>, <a href="https://publications.waset.org/abstracts/search?q=minerals" title=" minerals"> minerals</a>, <a href="https://publications.waset.org/abstracts/search?q=quality%20analysis" title=" quality analysis"> quality analysis</a> </p> <a href="https://publications.waset.org/abstracts/116136/physicochemical-properties-of-low-viscosity-banana-juice" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/116136.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">151</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">138</span> Chemical-Induced Mutation for Development of Resistance in Banana cv. Nanjangud rasabale</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=H.%20Kishor">H. Kishor</a>, <a href="https://publications.waset.org/abstracts/search?q=G.%20Prabhuling"> G. Prabhuling</a>, <a href="https://publications.waset.org/abstracts/search?q=D.%20S.%20Ambika"> D. S. Ambika</a>, <a href="https://publications.waset.org/abstracts/search?q=D.%20P.%20Prakash"> D. P. Prakash</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The chemical mutagens have become important tool to enhance agronomic traits of banana crop. It is being used to develop fusarium resistance lines in various susceptible banana cultivars. There are several mutagens like EMS and NaN3 available for banana crop improvement and each mutagen has its own important role as positive or negative effects on growth and development of banana plants. Explants from shoot tip culture were treated with various EMS (0.30, 0.60, 0.90 and 0.12%) and NaN3 (0.01, 0.02 and 0.03%) concentrations. The putative mutants obtained after in vitro rooting were subjected for artificial inoculation of Fusarium oxysporum f.sp. cubense. Screening putative mutants resistance to Panama disease was carried out by using syringe method of inoculation. It was observed that, EMS treated mutants were more susceptible compared to NaN3 treatment. Among the NaN3 doses 0.01% found to produce 3 resistant lines during preliminary screening under greenhouse conditions. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Nanjangud%20rasabale" title="Nanjangud rasabale">Nanjangud rasabale</a>, <a href="https://publications.waset.org/abstracts/search?q=EMS" title=" EMS"> EMS</a>, <a href="https://publications.waset.org/abstracts/search?q=NaN3" title=" NaN3"> NaN3</a>, <a href="https://publications.waset.org/abstracts/search?q=putative%20mutants" title=" putative mutants"> putative mutants</a> </p> <a href="https://publications.waset.org/abstracts/59196/chemical-induced-mutation-for-development-of-resistance-in-banana-cv-nanjangud-rasabale" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/59196.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">186</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">137</span> An Experimental Investigation on Banana and Pineapple Natural Fibers Reinforced with Polypropylene Composite by Impact Test and SEM Analysis</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=D.%20Karibasavaraja">D. Karibasavaraja</a>, <a href="https://publications.waset.org/abstracts/search?q=Ramesh%20M.R."> Ramesh M.R.</a>, <a href="https://publications.waset.org/abstracts/search?q=Sufiyan%20Ahmed"> Sufiyan Ahmed</a>, <a href="https://publications.waset.org/abstracts/search?q=Noyonika%20M.R."> Noyonika M.R.</a>, <a href="https://publications.waset.org/abstracts/search?q=Sameeksha%20A.%20V."> Sameeksha A. V.</a>, <a href="https://publications.waset.org/abstracts/search?q=Mamatha%20J."> Mamatha J.</a>, <a href="https://publications.waset.org/abstracts/search?q=Samiksha%20S.%20Urs"> Samiksha S. Urs</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This research paper gives an overview of the experimental analysis of natural fibers with polymer composite. The whole world is concerned about conserving the environment. Henceforth, the demand for natural and decomposable materials is increasing. The application of natural fibers is widely used in aerospace for manufacturing aircraft bodies, and ship construction in navy fields. Based on the literature review, researchers and scientists are replacing synthetic fibers with natural fibers. The selection of these fibers mainly depends on lightweight, easily available, and economical and has its own physical and chemical properties and many other properties that make them a fine quality fiber. The pineapple fiber has desirable properties of good mechanical strength, high cellulose content, and fiber length. Hybrid composite was prepared using different proportions of pineapple fiber and banana fiber, and their ratios were varied in 90% polypropylene mixed with 5% banana fiber and 5% pineapple fiber, 85% polypropylene mixed with 7.5% banana fiber and 7.5% pineapple fiber and 80% polypropylene mixed with 10% banana fiber and 10% pineapple fiber. By impact experimental analysis, we concluded that the combination of 90% polypropylene and 5% banana fiber and 5% pineapple fiber exhibits a higher toughness value with mechanical strength. We also conducted scanning electron microscopy (SEM) analysis which showed better fiber orientation bonding between the banana and pineapple fibers with polypropylene composites. The main aim of the present research is to evaluate the properties of pineapple fiber and banana fiber reinforced with hybrid polypropylene composites. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=toughness" title="toughness">toughness</a>, <a href="https://publications.waset.org/abstracts/search?q=fracture" title=" fracture"> fracture</a>, <a href="https://publications.waset.org/abstracts/search?q=impact%20strength" title=" impact strength"> impact strength</a>, <a href="https://publications.waset.org/abstracts/search?q=banana%20fibers" title=" banana fibers"> banana fibers</a>, <a href="https://publications.waset.org/abstracts/search?q=pineapple%20fibers" title=" pineapple fibers"> pineapple fibers</a>, <a href="https://publications.waset.org/abstracts/search?q=tensile%20strength" title=" tensile strength"> tensile strength</a>, <a href="https://publications.waset.org/abstracts/search?q=SEM%20analysis" title=" SEM analysis"> SEM analysis</a> </p> <a href="https://publications.waset.org/abstracts/150953/an-experimental-investigation-on-banana-and-pineapple-natural-fibers-reinforced-with-polypropylene-composite-by-impact-test-and-sem-analysis" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/150953.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">156</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">136</span> The Utilization of Banana Leaves as a Substitute for Synthetic Mosquito Repellant</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Beryl%20Apondi%20Obola">Beryl Apondi Obola</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Introduction: Mosquitoes are known to transmit various diseases such as malaria, dengue fever, and Zika virus. Mosquito repellents are commonly used to prevent mosquito bites. However, some of these repellents contain chemicals that can be harmful to human health and the environment. Therefore, there is a need to find alternative mosquito repellents that are safe and effective. Objective: The objective of this research is to investigate the effectiveness of banana leaves as an alternative mosquito repellent on Plasmodium falciparum and Plasmodium vivax. Methodology: The research will be conducted in two phases. In the first phase, the repellent properties of banana leaves will be tested in a laboratory setting. The leaves will be crushed and mixed with water to extract the active ingredients. The extract will be tested against mosquitoes in a controlled environment. The number of mosquitoes that are repelled by the extract will be recorded. In the second phase, the effectiveness of the banana leaf extract will be tested in the field. The extract will be applied to the skin of human volunteers, and the number of mosquito bites will be recorded. The results will be compared to a commercially available mosquito repellent. Expected Outcomes: The expected outcome of this research is to determine whether banana leaves can be used as an effective mosquito repellent. If the results are positive, banana leaves could be used as an alternative to chemical-based mosquito repellents. Conclusion: Banana leaves have been used for various purposes in traditional medicine. This research aims to investigate the potential of banana leaves as an alternative mosquito repellent. The results of this research could have significant implications for public health and the environment <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=banana%20leaf%20extract" title="banana leaf extract">banana leaf extract</a>, <a href="https://publications.waset.org/abstracts/search?q=mosquito%20repellant" title=" mosquito repellant"> mosquito repellant</a>, <a href="https://publications.waset.org/abstracts/search?q=plasmodium%20falciparum" title=" plasmodium falciparum"> plasmodium falciparum</a>, <a href="https://publications.waset.org/abstracts/search?q=public%20health" title=" public health"> public health</a> </p> <a href="https://publications.waset.org/abstracts/176038/the-utilization-of-banana-leaves-as-a-substitute-for-synthetic-mosquito-repellant" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/176038.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">92</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">135</span> Biosorption of Heavy Metals from Aqueous Solutions by Plant Biomass</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Yamina%20Zouambia">Yamina Zouambia</a>, <a href="https://publications.waset.org/abstracts/search?q=Khadidja%20Youcef%20Ettoumi"> Khadidja Youcef Ettoumi</a>, <a href="https://publications.waset.org/abstracts/search?q=Mohamed%20Krea"> Mohamed Krea</a>, <a href="https://publications.waset.org/abstracts/search?q=Nadji%20Moulai%20Mostefa"> Nadji Moulai Mostefa</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Environment pollution through various wastes (particularly by heavy metals) is a major environmental problem due to industrialization and the development of various human activities. Considerable attention has been focused, in recent years, upon the field of biosorption which represents a biotechnological innovation as well as an excellent tool for removal of metal ions from aqueous effluents. So the purpose of this study is to valorize by-product which are orange peels and an extract of these peels (pectin; a heteropolysaccharide) in treatment of water containing heavy metals. All biosorption experiments were carried out at room temperature, an indicated pH, a precise amount of biosorbent and under continuous stirring. Biosorption kinetic was determined by evaluating the residual concentration of the metal ion at different time intervals using UV spectroscopy. The results obtained show that the orange peels and pectin are interesting biosorbents with maximum biosorption capacity of up to 140 mg/g. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=orange%20peels" title="orange peels">orange peels</a>, <a href="https://publications.waset.org/abstracts/search?q=pectin" title=" pectin"> pectin</a>, <a href="https://publications.waset.org/abstracts/search?q=heavy%20metals" title=" heavy metals"> heavy metals</a>, <a href="https://publications.waset.org/abstracts/search?q=biosorption" title=" biosorption"> biosorption</a> </p> <a href="https://publications.waset.org/abstracts/12733/biosorption-of-heavy-metals-from-aqueous-solutions-by-plant-biomass" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/12733.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">332</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">134</span> Effect of Maturation on the Characteristics and Physicochemical Properties of Banana and Its Starch</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Chien-Chun%20Huang">Chien-Chun Huang</a>, <a href="https://publications.waset.org/abstracts/search?q=P.%20W.%20Yuan"> P. W. Yuan</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Banana is one of the important fruits which constitute a valuable source of energy, vitamins and minerals and an important food component throughout the world. The fruit ripening and maturity standards vary from country to country depending on the expected shelf life of market. During ripening there are changes in appearance, texture and chemical composition of banana. The changes of component of banana during ethylene-induced ripening are categorized as nutritive values and commercial utilization. The objectives of this study were to investigate the changes of chemical composition and physicochemical properties of banana during ethylene-induced ripening. Green bananas were harvested and ripened by ethylene gas at low temperature (15℃) for seven stages. At each stage, banana was sliced and freeze-dried for banana flour preparation. The changes of total starch, resistant starch, chemical compositions, physicochemical properties, activity of amylase, polyphenolic oxidase (PPO) and phenylalanine ammonia lyase (PAL) of banana were analyzed each stage during ripening. The banana starch was isolated and analyzed for gelatinization properties, pasting properties and microscopic appearance each stage of ripening. The results indicated that the highest total starch and resistant starch content of green banana were 76.2% and 34.6%, respectively at the harvest stage. Both total starch and resistant starch content were significantly declined to 25.3% and 8.8%, respectively at the seventh stage. Soluble sugars content of banana increased from 1.21% at harvest stage to 37.72% at seventh stage during ethylene-induced ripening. Swelling power of banana flour decreased with the progress of ripening stage, but solubility increased. These results strongly related with the decreases of starch content of banana flour during ethylene-induced ripening. Both water insoluble and alcohol insoluble solids of banana flour decreased with the progress of ripening stage. Both activity of PPO and PAL increased, but the total free phenolics content decreased, with the increases of ripening stages. As ripening stage extended, the gelatinization enthalpy of banana starch significantly decreased from 15.31 J/g at the harvest stage to 10.55 J/g at the seventh stage. The peak viscosity and setback increased with the progress of ripening stages in the pasting properties of banana starch. The highest final viscosity, 5701 RVU, of banana starch slurry was found at the seventh stage. The scanning electron micrograph of banana starch showed the shapes of banana starch appeared to be round and elongated forms, ranging in 10-50 μm at the harvest stage. As the banana closed to ripe status, some parallel striations were observed on the surface of banana starch granular which could be caused by enzyme reaction during ripening. These results inferred that the highest resistant starch was found in the green banana could be considered as a potential application of healthy foods. The changes of chemical composition and physicochemical properties of banana could be caused by the hydrolysis of enzymes during the ethylene-induced ripening treatment. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=maturation%20of%20banana" title="maturation of banana">maturation of banana</a>, <a href="https://publications.waset.org/abstracts/search?q=appearance" title=" appearance"> appearance</a>, <a href="https://publications.waset.org/abstracts/search?q=texture" title=" texture"> texture</a>, <a href="https://publications.waset.org/abstracts/search?q=soluble%20sugars" title=" soluble sugars"> soluble sugars</a>, <a href="https://publications.waset.org/abstracts/search?q=resistant%20starch" title=" resistant starch"> resistant starch</a>, <a href="https://publications.waset.org/abstracts/search?q=enzyme%20activities" title=" enzyme activities"> enzyme activities</a>, <a href="https://publications.waset.org/abstracts/search?q=physicochemical%20properties%20of%20banana%20starch" title=" physicochemical properties of banana starch"> physicochemical properties of banana starch</a> </p> <a href="https://publications.waset.org/abstracts/32974/effect-of-maturation-on-the-characteristics-and-physicochemical-properties-of-banana-and-its-starch" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/32974.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">316</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">133</span> Changes of Chemical Composition and Physicochemical Properties of Banana during Ethylene-Induced Ripening</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Chiun-C.R.%20Wang">Chiun-C.R. Wang</a>, <a href="https://publications.waset.org/abstracts/search?q=Po-Wen%20Yen"> Po-Wen Yen</a>, <a href="https://publications.waset.org/abstracts/search?q=Chien-Chun%20Huang"> Chien-Chun Huang</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Banana is produced in large quantities in tropical and subtropical areas. Banana is one of the important fruits which constitute a valuable source of energy, vitamins and minerals. The ripening and maturity standards of banana vary from country to country depending on the expected shelf life of market. The compositions of bananas change dramatically during ethylene-induced ripening that are categorized as nutritive values and commercial utilization. Nevertheless, there is few study reporting the changes of physicochemical properties of banana starch during ethylene-induced ripening of green banana. The objectives of this study were to investigate the changes of chemical composition and enzyme activity of banana and physicochemical properties of banana starch during ethylene-induced ripening. Green bananas were harvested and ripened by ethylene gas at low temperature (15℃) for seven stages. At each stage, banana was sliced and freeze-dried for banana flour preparation. The changes of total starch, resistant starch, chemical compositions, physicochemical properties, activity of amylase, polyphenolic oxidase (PPO) and phenylalanine ammonia lyase (PAL) of banana were analyzed each stage during ripening. The banana starch was isolated and analyzed for gelatinization properties, pasting properties and microscopic appearance each stage of ripening. The results indicated that the highest total starch and resistant starch content of green banana were 76.2% and 34.6%, respectively at the harvest stage. Both total starch and resistant starch content were significantly declined to 25.3% and 8.8%, respectively at the seventh stage. Soluble sugars content of banana increased from 1.21% at harvest stage to 37.72% at seventh stage during ethylene-induced ripening. Swelling power of banana flour decreased with the progress of ripening stage, but solubility increased. These results strongly related with the decreases of starch content of banana flour during ethylene-induced ripening. Both water insoluble and alcohol insoluble solids of banana flour decreased with the progress of ripening stage. Both activity of PPO and PAL increased, but the total free phenolics content decreased, with the increases of ripening stages. As ripening stage extended, the gelatinization enthalpy of banana starch significantly decreased from 15.31 J/g at the harvest stage to 10.55 J/g at the seventh stage. The peak viscosity and setback increased with the progress of ripening stages in the pasting properties of banana starch. The highest final viscosity, 5701 RVU, of banana starch slurry was found at the seventh stage. The scanning electron micrograph of banana starch showed the shapes of banana starch appeared to be round and elongated forms, ranging in 10-50 μm at the harvest stage. As the banana closed to ripe status, some parallel striations were observed on the surface of banana starch granular which could be caused by enzyme reaction during ripening. These results inferred that the highest resistant starch was found in the green banana at the harvest stage could be considered as a potential application of healthy foods. The changes of chemical composition and physicochemical properties of banana could be caused by the hydrolysis of enzymes during the ethylene-induced ripening treatment. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=ethylene-induced%20ripening" title="ethylene-induced ripening">ethylene-induced ripening</a>, <a href="https://publications.waset.org/abstracts/search?q=banana%20starch" title=" banana starch"> banana starch</a>, <a href="https://publications.waset.org/abstracts/search?q=resistant%20starch" title=" resistant starch"> resistant starch</a>, <a href="https://publications.waset.org/abstracts/search?q=soluble%20sugars" title=" soluble sugars"> soluble sugars</a>, <a href="https://publications.waset.org/abstracts/search?q=physicochemical%20properties" title=" physicochemical properties"> physicochemical properties</a>, <a href="https://publications.waset.org/abstracts/search?q=gelatinization%20enthalpy" title=" gelatinization enthalpy"> gelatinization enthalpy</a>, <a href="https://publications.waset.org/abstracts/search?q=pasting%20characteristics" title=" pasting characteristics"> pasting characteristics</a>, <a href="https://publications.waset.org/abstracts/search?q=microscopic%20appearance" title=" microscopic appearance"> microscopic appearance</a> </p> <a href="https://publications.waset.org/abstracts/24689/changes-of-chemical-composition-and-physicochemical-properties-of-banana-during-ethylene-induced-ripening" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/24689.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">474</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">132</span> Investigation of Biochar from Banana Peel</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Anurita%20Selvarajoo">Anurita Selvarajoo</a>, <a href="https://publications.waset.org/abstracts/search?q=Svenja%20Hanson"> Svenja Hanson</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Growing energy needs and increasing environmental issues are creating awareness for alternative energy which substitutes the non-renewable and polluting fossil fuels. Agricultural wastes are a good feedstock for biochar production through the pyrolysis process. There is potential to generate solid fuel from agricultural wastes, as there are large quantities of agricultural wastes available in Malaysia. This paper outlines the experimental study on the pyrolysis of banana peel. The effects of pyrolysis temperatures on the yield of biochar from the banana peel were investigated. Banana peel was pyrolysed in a horizontal tubular reactor under inert atmosphere by varying the temperatures between 300 and 700 0C. With increasing temperature, the total biochar yield decreased with increased heating value. It was found that the pyrolysis temperature had major effect on the yield of biochar product. It also exerted major influence on the heating value and C,H and O composition. The obtained biochar ranged between 31.9 to 56.7 %wt, at different pyrolysis temperatures. The optimum biochar yield was obtained at 325 0C. Biochar yield obtained at optimum temperature was 47 % wt with a heating value of 25.9 MJ kg-1. The study has been performed in order to demonstrate that agricultural wastes like banana peel are also important source of solid fuel. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=agricultural%20Wastes" title="agricultural Wastes">agricultural Wastes</a>, <a href="https://publications.waset.org/abstracts/search?q=banana%20peel" title=" banana peel"> banana peel</a>, <a href="https://publications.waset.org/abstracts/search?q=biochar" title=" biochar"> biochar</a>, <a href="https://publications.waset.org/abstracts/search?q=pyrolysis" title=" pyrolysis"> pyrolysis</a> </p> <a href="https://publications.waset.org/abstracts/23963/investigation-of-biochar-from-banana-peel" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/23963.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">297</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">131</span> Characterization and Quantification of Relatives Amounts of Phosphorylated Glucosyl Residues in C6 and C3 Position in Banana Starch Granules by 31P-NMR</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Renata%20Shitakubo">Renata Shitakubo</a>, <a href="https://publications.waset.org/abstracts/search?q=Hanyu%20Yangcheng"> Hanyu Yangcheng</a>, <a href="https://publications.waset.org/abstracts/search?q=Jay-lin%20Jane"> Jay-lin Jane</a>, <a href="https://publications.waset.org/abstracts/search?q=Fernanda%20Peroni%20Okita"> Fernanda Peroni Okita</a>, <a href="https://publications.waset.org/abstracts/search?q=Beatriz%20Cordenunsi"> Beatriz Cordenunsi</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In the degradation transitory starch model, the enzymatic activity of glucan/water dikinase (GWD) and phosphoglucan/water dikinase (PWD) are essential for the granule degradation. GWD and PWD phosphorylate glucose molecules in the positions C6 and C3, respectively, in the amylopectin chains. This action is essential to allow that β-amylase degrade starch granules without previous action of α-amylase. During banana starch degradation, as part of banana ripening, both α- and β-amylases activities and proteins were already detected and, it is also known that there is a GWD and PWD protein bounded to the starch granule. Therefore, the aim of this study was to quantify both Gluc-6P and Gluc-3P in order to estimate the importance of the GWD-PWD-β-amylase pathway in banana starch degradation. Starch granules were isolated as described by Peroni-Okita et al (Carbohydrate Polymers, 81:291-299, 2010), from banana fruit at different stages of ripening, green (20.7%), intermediate (18.2%) and ripe (6.2%). Total phosphorus content was determinate following the Smith and Caruso method (1964). Gluc-6P and Gluc-3P quantifications were performed as described by Lim et al (Cereal Chemistry, 71(5):488-493, 1994). Total phosphorous content in green banana starch is found as 0.009%, intermediary banana starch 0.006% and ripe banana starch 0.004%, both by the colorimetric method and 31P-NMR. The NMR analysis showed the phosphorus content in C6 and C3. The results by NMR indicate that the amylopectin is phosphorylate by GWD and PWD before the bananas become ripen. Since both the total content of phosphorus and phosphorylated glucose molecules at positions C3 and C6 decrease with the starch degradation, it can be concluded that this phosphorylation occurs only in the surface of the starch granule and before the fruit be harvested. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=starch" title="starch">starch</a>, <a href="https://publications.waset.org/abstracts/search?q=GWD" title=" GWD"> GWD</a>, <a href="https://publications.waset.org/abstracts/search?q=PWD" title=" PWD"> PWD</a>, <a href="https://publications.waset.org/abstracts/search?q=31P-NMR" title=" 31P-NMR"> 31P-NMR</a> </p> <a href="https://publications.waset.org/abstracts/23784/characterization-and-quantification-of-relatives-amounts-of-phosphorylated-glucosyl-residues-in-c6-and-c3-position-in-banana-starch-granules-by-31p-nmr" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/23784.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">455</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">130</span> Impact of Different Ripening Accelerators on the Microbial Load and Proximate Composition of Plantain (Musa paradisiaca) and Banana (Musa sapientum), during the Ripening Process, and the Nutrition Implication for Food Security</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Wisdom%20Robert%20Duruji">Wisdom Robert Duruji</a>, <a href="https://publications.waset.org/abstracts/search?q=Oluwasegun%20Christopher%20Akinleye"> Oluwasegun Christopher Akinleye</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This study reports on the impact of different ripening accelerators on the microbial load and proximate composition of plantain (Musa paradisiaca) and Banana (Musa sapientum) during the ripening process, and the nutrition implication for food security. The study comprised of four treatments, namely: Calcium carbide, Irvingia gabonensis fruits, Newbouldia laevis leaves and a control, where no ripening accelerator was applied to the fingers of plantain and banana. The unripe and ripened plantain and banana were subjected to microbial analysis by isolating and enumerating their micro flora using pour plate method; and also, their proximate composition was determined using standard methods. The result indicated that the bacteria count of plantain increased from 3.25 ± 0.33 for unripe to 5.31 ± 0.30 log cfu/g for (treated) ripened, and that of banana increased from 3.69 ± 0.11 for unripe to 5.26 ± 0.21 log cfu/g for ripened. Also, the fungal count of plantain increased from 3.20 ± 0.16 for unripe to 4.88 ± 0.22 log sfu/g for ripened; and that of banana increased from 3.61 ± 0.19 for unripe to 5.43 ± 0.26 for ripened. Ripened plantain fingers without any ripening accelerator (control) had significantly (p < 0.05) higher values of crude protein 3.56 ± 0.06%, crude fat 0.42 ± 0.04%, total ash 2.74 ± 0.15 and carbohydrate 31.10 ± 0.20; but with significantly lower value of moisture 62.14 ± 0.07% when compared with treated plantain. The proximate composition trend of treated and banana fingers control is similar to that of treated and plantain control, except that higher moisture content of 75.11 ± 0.07% and lesser protein, crude fat, total ash and carbohydrate were obtained from treated and ripened banana control when the treatments were compared with that of plantain. The study concluded that plantain is more nutritious (mealy) than a banana; also, the ripening accelerators increased the microbial load and reduced the nutritional status of plantain and banana. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=food%20nutrition" title="food nutrition">food nutrition</a>, <a href="https://publications.waset.org/abstracts/search?q=calcium%20carbide" title=" calcium carbide"> calcium carbide</a>, <a href="https://publications.waset.org/abstracts/search?q=rvingia%20gabonensis" title=" rvingia gabonensis"> rvingia gabonensis</a>, <a href="https://publications.waset.org/abstracts/search?q=newbouldia%20laevis" title=" newbouldia laevis"> newbouldia laevis</a>, <a href="https://publications.waset.org/abstracts/search?q=plantain" title=" plantain"> plantain</a>, <a href="https://publications.waset.org/abstracts/search?q=banana" title=" banana"> banana</a> </p> <a href="https://publications.waset.org/abstracts/48032/impact-of-different-ripening-accelerators-on-the-microbial-load-and-proximate-composition-of-plantain-musa-paradisiaca-and-banana-musa-sapientum-during-the-ripening-process-and-the-nutrition-implication-for-food-security" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/48032.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">322</span> </span> </div> </div> <ul class="pagination"> <li class="page-item disabled"><span class="page-link">&lsaquo;</span></li> <li class="page-item active"><span class="page-link">1</span></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=banana%20peels&page=2">2</a></li> <li class="page-item"><a class="page-link" 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