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sachet</title> <meta name="description" content="Search results for: edible sachet"> <meta name="keywords" content="edible sachet"> <meta name="viewport" content="width=device-width, initial-scale=1, minimum-scale=1, maximum-scale=1, user-scalable=no"> <meta charset="utf-8"> <link href="https://cdn.waset.org/favicon.ico" type="image/x-icon" rel="shortcut icon"> <link href="https://cdn.waset.org/static/plugins/bootstrap-4.2.1/css/bootstrap.min.css" rel="stylesheet"> <link href="https://cdn.waset.org/static/plugins/fontawesome/css/all.min.css" rel="stylesheet"> <link href="https://cdn.waset.org/static/css/site.css?v=150220211555" rel="stylesheet"> </head> <body> <header> <div class="container"> <nav class="navbar navbar-expand-lg navbar-light"> <a class="navbar-brand" href="https://waset.org"> <img src="https://cdn.waset.org/static/images/wasetc.png" alt="Open Science Research Excellence" title="Open Science Research Excellence" /> </a> <button class="d-block d-lg-none navbar-toggler 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id="custom-search-input"> <div class="input-group"> <i class="fas fa-search"></i> <input type="text" class="search-query" name="q" placeholder="Author, Title, Abstract, Keywords" value="edible sachet"> <input type="submit" class="btn_search" value="Search"> </div> </div> </form> </div> </div> <div class="row mt-3"> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Commenced</strong> in January 2007</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Frequency:</strong> Monthly</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Edition:</strong> International</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Paper Count:</strong> 248</div> </div> </div> </div> <h1 class="mt-3 mb-3 text-center" style="font-size:1.6rem;">Search results for: edible sachet</h1> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">248</span> Affectivity of Smoked Edible Sachet in Preventing Oxidation of Natural Condiment Stored in Ambient Temperature</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Feny%20Mentang">Feny Mentang</a>, <a href="https://publications.waset.org/abstracts/search?q=Roike%20Iwan%20Montolalu"> Roike Iwan Montolalu</a>, <a href="https://publications.waset.org/abstracts/search?q=Henny%20Adeleida%20Dien"> Henny Adeleida Dien</a>, <a href="https://publications.waset.org/abstracts/search?q=Kristhina%20P.%20Rahael"> Kristhina P. Rahael</a>, <a href="https://publications.waset.org/abstracts/search?q=Tomy%20Moga"> Tomy Moga</a>, <a href="https://publications.waset.org/abstracts/search?q=Ayub%20Meko"> Ayub Meko</a>, <a href="https://publications.waset.org/abstracts/search?q=Siegfried%20Berhimpon"> Siegfried Berhimpon </a> </p> <p class="card-text"><strong>Abstract:</strong></p> Smoked fish is one of the famous fish products in North Sulawesi, Indonesia. Research in producing smoked fish using smoke liquid, and the use of that product as main taste for a new “natural condiment” have been done, including a series of researches to find materials for sachet. Research aims are to determine the effectiveness of smoked edible sachets, in preventing oxidation of natural condiment, stored in ambient temperature. Two kinds of natural condiment flavors were used, i.e. smoked Skipjack flavor, and Sea Food flavor. Three variables of edible sachets were used for the natural condiments, i.e. non-sachet, edible sachet without smoke liquid, and edible sachet with smoke liquid. The natural condiments were then stored in ambient temperature, for 0, 10, 20, and 30 days. To determine the effectiveness of edible sachets in preventing oxidation, analysis of TBA, water content, and pH were conducted. The results shown that natural condiment with smoked seafood taste had TBA values higher than that of smoked Skipjack. Edible sachet gave a highly significant effect (P > 0.01) on TBA. Natural condiment in smoked edible sachet has a lower TBA than natural condiment non-sachet, and with sachet without smoke liquid. The longer storing time, the higher TBA, especially for non-sachet and with sachet without smoke liquid. There were no significant effect (P > 0.05) of edible sachet on water content and pH. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=edible%20sachet" title="edible sachet">edible sachet</a>, <a href="https://publications.waset.org/abstracts/search?q=smoke%20liquid" title=" smoke liquid"> smoke liquid</a>, <a href="https://publications.waset.org/abstracts/search?q=natural%20condiment" title=" natural condiment"> natural condiment</a>, <a href="https://publications.waset.org/abstracts/search?q=oxidation" title=" oxidation"> oxidation</a> </p> <a href="https://publications.waset.org/abstracts/33013/affectivity-of-smoked-edible-sachet-in-preventing-oxidation-of-natural-condiment-stored-in-ambient-temperature" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/33013.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">512</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">247</span> Evaluation of Phthalates Contents and Their Health Effects in Consumed Sachet Water Brands in Delta State, Nigeria</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Edjere%20Oghenekohwiroro">Edjere Oghenekohwiroro</a>, <a href="https://publications.waset.org/abstracts/search?q=Asibor%20Irabor%20Godwin"> Asibor Irabor Godwin</a>, <a href="https://publications.waset.org/abstracts/search?q=Uwem%20Bassey"> Uwem Bassey</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This paper determines the presence and levels of phthalates in sachet and borehole water source in some parts of Delta State, Nigeria. Sachet and borehole water samples were collected from seven different water packaging facilities and level of phthalates determined using GC-MS instrumentation. Phthalates concentration in borehole samples varied from 0.00-0.01 (DMP), 0.06-0.20 (DEP), 0.10-0.98 (DBP), 0.21-0.36 (BEHP), 0.01-0.03 (DnOP) µg/L and (BBP) was not detectable; while sachet water varied from 0.03-0.95 (DMP), 0.16-12.45 (DEP), 0.57-3.38 (DBP), 0.00-0.03 (BBP), 0.08-0.31 (BEHP) and 0-0.03 (DnOP) µg/L. Phthalates concentration in the sachet water was higher than that of the corresponding boreholes sources and also showed significant difference (p < 0.05) between the two. Sources of these phthalate esters were the interaction between water molecules and plastic storage facilities. Although concentration of all phthalate esters analyzed were lower than the threshold limit value(TLV), over time storage of water samples in this medium can lead to substantial increase with negative effects on individuals consuming them. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=phthalate%20esters" title="phthalate esters">phthalate esters</a>, <a href="https://publications.waset.org/abstracts/search?q=borehole" title=" borehole"> borehole</a>, <a href="https://publications.waset.org/abstracts/search?q=sachet%20water" title=" sachet water"> sachet water</a>, <a href="https://publications.waset.org/abstracts/search?q=sample%20extraction" title=" sample extraction"> sample extraction</a>, <a href="https://publications.waset.org/abstracts/search?q=gas%20chromatography" title=" gas chromatography"> gas chromatography</a>, <a href="https://publications.waset.org/abstracts/search?q=GC-MS" title=" GC-MS"> GC-MS</a> </p> <a href="https://publications.waset.org/abstracts/44400/evaluation-of-phthalates-contents-and-their-health-effects-in-consumed-sachet-water-brands-in-delta-state-nigeria" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/44400.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">244</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">246</span> Bacteriological Safety of Sachet Drinking Water Sold in Benin City, Nigeria</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Stephen%20Olusanmi%20Akintayo">Stephen Olusanmi Akintayo</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Access to safe drinking water remains a major challenge in Nigeria, and where available, the quality of the water is often in doubt. An alternative to the inadequate clean drinking water is being found in treated drinking water packaged in electrically heated sealed nylon and commonly referred to as “sachet water”. “Sachet water” is a common thing in Nigeria as the selling price is within the reach of members of the low socio- economic class and the setting up of a production unit does not require huge capital input. The bacteriological quality of selected “sachet water” stored at room temperature over a period of 56 days was determined to evaluate the safety of the sachet drinking water. Test for the detection of coliform bacteria was performed, and the result showed no coliform bacteria that indicates the absence of fecal contamination throughout 56 days. Heterotrophic plate count (HPC) was done at an interval 14 days, and the samples showed HPC between 0 cfu/mL and 64 cfu/mL. The highest count was observed on day 1. The count decreased between day 1 and 28, while no growths were observed between day 42 and 56. The decrease in HPC suggested the presence of residual disinfectant in the water. The organisms isolated were identified as Staphylococcus epidermis and S. aureus. The presence of these microorganisms in sachet water is indicative for contamination during processing and handling. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=coliform" title="coliform">coliform</a>, <a href="https://publications.waset.org/abstracts/search?q=heterotrophic%20plate%20count" title=" heterotrophic plate count"> heterotrophic plate count</a>, <a href="https://publications.waset.org/abstracts/search?q=sachet%20water" title=" sachet water"> sachet water</a>, <a href="https://publications.waset.org/abstracts/search?q=Staphyloccocus%20aureus" title=" Staphyloccocus aureus"> Staphyloccocus aureus</a>, <a href="https://publications.waset.org/abstracts/search?q=Staphyloccocus%20epidermidis" title=" Staphyloccocus epidermidis"> Staphyloccocus epidermidis</a> </p> <a href="https://publications.waset.org/abstracts/77952/bacteriological-safety-of-sachet-drinking-water-sold-in-benin-city-nigeria" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/77952.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">341</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">245</span> A Comparison of the Environmental Impacts of Edible and Non-Edible Oil Crops in Biodiesel Production</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Halit%20Tutar">Halit Tutar</a>, <a href="https://publications.waset.org/abstracts/search?q=Omer%20Eren"> Omer Eren</a>, <a href="https://publications.waset.org/abstracts/search?q=Oguz%20Parlakay"> Oguz Parlakay</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The demand for food and energy of mankind has been increasing every passing day. Renewable energy sources have been pushed to forefront since fossil fuels will be run out in the near future and their negative effects to the environment. As in every sector, the transport sector benefits from biofuel (biogas, bioethanol and biodiesel) one of the renewable energy sources as well. The edible oil crops are used in production of biodiesel. Utilizing edible oil crops as renewable energy source may raise a debate in the view of that there is a shortage in raw material of edible oil crops in Turkey. Researches related to utilization of non-edible oil crops as biodiesel raw materials have been recently increased, and especially studies related to their vegetative production and adaptation have been accelerated in Europe. In this review edible oil crops are compared to non-edible oil crops for biodiesel production in the sense of biodiesel production, some features of non-edible oil crops and their harmful emissions to environment are introduced. The data used in this study, obtained from articles, thesis, reports relevant to edible and non edible oil crops in biodiesel. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=biodiesel" title="biodiesel">biodiesel</a>, <a href="https://publications.waset.org/abstracts/search?q=edible%20oil%20crops" title=" edible oil crops"> edible oil crops</a>, <a href="https://publications.waset.org/abstracts/search?q=environmental%20impacts" title=" environmental impacts"> environmental impacts</a>, <a href="https://publications.waset.org/abstracts/search?q=renewable%20energy" title=" renewable energy"> renewable energy</a> </p> <a href="https://publications.waset.org/abstracts/66235/a-comparison-of-the-environmental-impacts-of-edible-and-non-edible-oil-crops-in-biodiesel-production" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/66235.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">434</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">244</span> The Characteristcs and Amino Acid Profile of Edible Coating Extracted from Pigskin Gelatin </h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Meity%20Sompie">Meity Sompie</a>, <a href="https://publications.waset.org/abstracts/search?q=Agnes%20Triasih"> Agnes Triasih</a>, <a href="https://publications.waset.org/abstracts/search?q=Wisje%20Ponto"> Wisje Ponto</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Edible coating is thin layers that act as a barrier to the external factors and protect the food products. The addition of the plasticizer to the edible coating is required to overcome film caused by extensive intermolecular forces. The potential development of pigskin with different ages as a raw material for the manufacture of edible films had not been widely publicized. This research was aimed to determine the influence of gelatin concentration and different type of plasticizer on the edible coating characteristics extracted from pigskin gelatin. This study used Completely Randomized Design (CRD) with two factors and three replicates of treatments. The first factor was consisted of pigskin gelatin concentration ( 10, 20, and 30 %) and the second factor was different type of plasticizer (glycerol, sorbitol and PEG). The results show that the interaction between the use of gelatin concentrations and type of plasticizer had significant effect (P< 0.05) on the thickness, tensile strength, elongation, water vapor transmission rate (WVTR), water content and amino acid profile of edible coating. It was concluded that the edible coating from pigskin gelatin with plasticizer gliserol had the best film characteristics, and it can be applied as an edible coating. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=edible%20coating" title="edible coating">edible coating</a>, <a href="https://publications.waset.org/abstracts/search?q=edible%20film" title=" edible film"> edible film</a>, <a href="https://publications.waset.org/abstracts/search?q=pigskin%20gelatin" title=" pigskin gelatin"> pigskin gelatin</a>, <a href="https://publications.waset.org/abstracts/search?q=plasticizer" title=" plasticizer"> plasticizer</a> </p> <a href="https://publications.waset.org/abstracts/86037/the-characteristcs-and-amino-acid-profile-of-edible-coating-extracted-from-pigskin-gelatin" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/86037.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">214</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">243</span> Impact of Disposed Drinking Water Sachets in Damaturu Town, Yobe State, Nigeria</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Meeta%20Ratawa%20Tiwary">Meeta Ratawa Tiwary</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Damaturu is the capital of Yobe State in northeastern Nigeria where civic amenities and facilities are not adequate even after 24 years of its existence. The volatile security and political situations are most significant causes for the same. The basic facility for the citizens in terms of drinking water and electricity are not available. For the drinking water, they have to rely on personal bore holes or the filtered borehole waters available in packaged sachets in the market. The present study is concerned with the environmental impact of indiscriminate disposal of drinking synthetic polythene water sachets in Damaturu. The sachet water is popularly called as ‘pure water’, but its purity is questionable. Increased production and consumption of sachet water has led to indiscriminate dumping and disposal of empty sachets leading to a serious environmental threat. The evidence of this is seen in the amount of disposed sachets littering the streets and also the drainages blocked by ‘blocks’ of water sachet waste. Sachet water gained much popularity in Nigeria because the product is convenient for use, affordable and economically viable. The present study aims to find out the solution to this environmental problem. The field-based study has found some significant factors that cause environmental and socio-economic effect due to this. Some recommendations have been made based on research findings regarding sustainable waste management, recycling and re-use of the non-biodegradable products in society. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=civic%20amenities" title="civic amenities">civic amenities</a>, <a href="https://publications.waset.org/abstracts/search?q=non-biodegradable" title=" non-biodegradable"> non-biodegradable</a>, <a href="https://publications.waset.org/abstracts/search?q=pure%20water" title=" pure water"> pure water</a>, <a href="https://publications.waset.org/abstracts/search?q=sustainable%20environment" title=" sustainable environment"> sustainable environment</a>, <a href="https://publications.waset.org/abstracts/search?q=waste%20disposal" title=" waste disposal"> waste disposal</a> </p> <a href="https://publications.waset.org/abstracts/32879/impact-of-disposed-drinking-water-sachets-in-damaturu-town-yobe-state-nigeria" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/32879.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">421</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">242</span> Microbiological Assessment of Fish Sausages Coated with Smoked-Edible Film, and Stored in Room and Refrigerator Temperatures</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Henny%20A.%20Dien">Henny A. Dien</a>, <a href="https://publications.waset.org/abstracts/search?q=Roike%20I.%20Montolalu"> Roike I. Montolalu</a>, <a href="https://publications.waset.org/abstracts/search?q=Feny%20Mentang"> Feny Mentang</a>, <a href="https://publications.waset.org/abstracts/search?q=Jupni%20Keno"> Jupni Keno</a>, <a href="https://publications.waset.org/abstracts/search?q=Reynerd%20S.%20Burdam"> Reynerd S. Burdam</a>, <a href="https://publications.waset.org/abstracts/search?q=Siegfried%20Berhimpon"> Siegfried Berhimpon</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Fish Sausages became popular nowadays, because of high nutritious and low in cholesterol. However, this food is also highly perishable and often contaminated by pathogen bacteria. Edible film was made from myofibril of Black Marlin (Makaira indica) waste, with addition of liquid smoke 0.8%. The aim of this study were to determine the TPC, total coliform and Escherichia coli in fish sausages coated with smoked edible film, and stored in room temperature (26-29oC), and refrigerator (5-10oC). Results shown that TPC in fish sausages coated with smoked edible film were lower than that of without coated, both for storage in room temperature and in refrigerator. Total coliform in coated with smoked edible film and stored in room temperature ranged between 7-120 MPN/g (1-4 days), while stored in refrigerator ranged between 7-93 MPN/g (1-6 days); while fish sausages coated with edible film without liquid smoke were 7-240 MPN/g (1-4 days) in room temperature, and 7-150 MPN/g in refrigerator. Total E. coli of fish sausages coated with smoked edible film and stored in room temperature ranged between 3-4 MPN/g (1-4 days), while stored in refrigerator ranged were 3 MPN/g (1-6 days); while fish sausages coated with edible film without smoked both stored in room temperature and in refrigerator, shown total E. coli 3 MPN/g during 4 days in room temperature, and 6 days in refrigerator. Total E. coli of sausages without coated stored in room temperature ranged between 7-24 MPN/g, and that of stored in refrigerator ranged between 3-4 MPN/g. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=smoke%20liquid" title="smoke liquid">smoke liquid</a>, <a href="https://publications.waset.org/abstracts/search?q=edible%20film" title=" edible film"> edible film</a>, <a href="https://publications.waset.org/abstracts/search?q=coating" title=" coating"> coating</a>, <a href="https://publications.waset.org/abstracts/search?q=sausages" title=" sausages"> sausages</a> </p> <a href="https://publications.waset.org/abstracts/33011/microbiological-assessment-of-fish-sausages-coated-with-smoked-edible-film-and-stored-in-room-and-refrigerator-temperatures" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/33011.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">449</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">241</span> Characterization of Edible Film from Uwi Starch (Dioscorea alata L.)</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Miksusanti">Miksusanti</a>, <a href="https://publications.waset.org/abstracts/search?q=Herlina"> Herlina</a>, <a href="https://publications.waset.org/abstracts/search?q=Wiwin"> Wiwin</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The research about modification uwi starch (Dioscorea alata L) by using propylene oxide has been done. Concentration of propylene oxide were 6%(v/w), 8%(v/w), and 10%(v/w). The amilograf parameters after modification were characteristic breakdown viscosity 43 BU and setback viscosity 975 BU. The modification starch have edible properties according to FDA (Food and Drug Administration) which have degree of modification < 7%, degree of substitution < 0,1 and propylene oxide concentration < 10%(v/w). The best propylene oxide in making of edible film was 8 %( v/w). The starch control can be made into edible film with thickness 0,136 mm, tensile strength 20,4605 MPa and elongation 22%. Modification starch of uwi can be made into edible film with thickness 0,146 mm, tensile strength 25, 3521 Mpa, elongation 30% and water vapor transmission 7, 2651 g/m2/24 hours. FTIR characterization of uwi starch showed the occurrence of hydroxypropylation. The peak spectrum at 2900 cm-1 showed bonding of C-H from methyl group, which is characteristic for modification starch with hydroxypropyl. Characterization with scanning electron microscopy showed that modification of uwi starch has turned the granule of starch to be fully swallon. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=uwi%20starch" title="uwi starch">uwi starch</a>, <a href="https://publications.waset.org/abstracts/search?q=edible%20film" title=" edible film"> edible film</a>, <a href="https://publications.waset.org/abstracts/search?q=propylen%20oxide" title=" propylen oxide"> propylen oxide</a>, <a href="https://publications.waset.org/abstracts/search?q=modification" title=" modification"> modification</a> </p> <a href="https://publications.waset.org/abstracts/54718/characterization-of-edible-film-from-uwi-starch-dioscorea-alata-l" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/54718.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">299</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">240</span> Characteristics of Edible Film Made from Skin and Bone Fish Gelatin, Spotted Oceanic Triggerfish (Canthidermis maculata) and Tilapia Fish (Oreochromis niloticus)</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Normalina%20Arpi">Normalina Arpi</a>, <a href="https://publications.waset.org/abstracts/search?q=Fahrizal%20Fahrizal"> Fahrizal Fahrizal</a>, <a href="https://publications.waset.org/abstracts/search?q=Dewi%20Yunita"> Dewi Yunita</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Edible films can increase the shelf life of various food products by acting as water, oxygen, and lipid barrier. Fish gelatin as a film-forming agent has unique characteristics but varies depending on fish species. The purpose of this research is to characterize edible film made using skin and bone fish gelatin with the addition of plasticizer. Gelatin of spotted oceanic triggerfish (Canthidermis maculata) and tilapia (Oreochromis niloticus) were used. Glycerol and sorbitol with concentration of 0.25 and 0.5 % were added as a plasticizer. Spotted oceanic triggerfish gelatin with sorbitol resulted film with higher tensile strength and oxygen permeability, whereas tilapia gelatin with glycerol produced an edible film with higher elongation and water vapor permeability. The edible film made of spotted oceanic triggerfish gelatin and 0.25% sorbitol had the best characteristics. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=edible%20film" title="edible film">edible film</a>, <a href="https://publications.waset.org/abstracts/search?q=fish%20gelatin" title=" fish gelatin "> fish gelatin </a>, <a href="https://publications.waset.org/abstracts/search?q=glycerol" title=" glycerol"> glycerol</a>, <a href="https://publications.waset.org/abstracts/search?q=sorbitol" title=" sorbitol"> sorbitol</a> </p> <a href="https://publications.waset.org/abstracts/89626/characteristics-of-edible-film-made-from-skin-and-bone-fish-gelatin-spotted-oceanic-triggerfish-canthidermis-maculata-and-tilapia-fish-oreochromis-niloticus" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/89626.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">159</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">239</span> Recent Advancements and Future Trends in the Development of Antimicrobial Edible Films for Food Preservation</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Raana%20Babadi%20Fathipour">Raana Babadi Fathipour</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Food packaging plays a crucial role in protecting food from unwanted external factors. Antibacterial edible films are a promising option for food packaging due to their biodegradability, environmental friendliness, and safety. This paper reviews recent research progress on antimicrobial edible films, focusing on those made from polysaccharides, proteins, and lipids. Polysaccharides and proteins are the primary components of antimicrobial edible films, while lipids primarily serve as plasticizers and carriers for active substances in composite films. For instance, second-generation liposomes have shown great potential as carriers for antimicrobial substances and other bioactive compounds due to their exceptional stability. Furthermore, this paper analyzes recent advancements and future trends in antimicrobial edible films. One promising direction is the integration of antimicrobial edible film materials with delivery systems, such as nanoemulsion and microencapsulation technologies, to ensure stable loading of bioactive substances. Another emerging area of interest is the development of smart and active packaging that allows consumers to assess the freshness of food products without opening the package. pH-sensitive films and smart fluorescent "on-off" sensors for humidity are currently being explored as materials for smart and active packaging to monitor food product freshness, with further exploration anticipated in the future. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=antimicrobial%20edible%20film" title="antimicrobial edible film">antimicrobial edible film</a>, <a href="https://publications.waset.org/abstracts/search?q=biopolymer" title=" biopolymer"> biopolymer</a>, <a href="https://publications.waset.org/abstracts/search?q=antimicrobial%20agent" title=" antimicrobial agent"> antimicrobial agent</a>, <a href="https://publications.waset.org/abstracts/search?q=encapsulation" title=" encapsulation"> encapsulation</a>, <a href="https://publications.waset.org/abstracts/search?q=antimicrobial%20assay" title=" antimicrobial assay"> antimicrobial assay</a> </p> <a href="https://publications.waset.org/abstracts/176779/recent-advancements-and-future-trends-in-the-development-of-antimicrobial-edible-films-for-food-preservation" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/176779.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">58</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">238</span> Edible and Ecofriendly Packaging – A Trendsetter of the Modern Era – Standardization and Properties of Films and Cutleries from Food Starch</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=P.%20Raajeswari">P. Raajeswari</a>, <a href="https://publications.waset.org/abstracts/search?q=S.%20M.%20Devatha"> S. M. Devatha</a>, <a href="https://publications.waset.org/abstracts/search?q=R.%20Pragatheeswari"> R. Pragatheeswari</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The edible packaging is a new trendsetter in the era of modern packaging. The researchers and food scientist recognise edible packaging as a useful alternative or addition to conventional packaging to reduce waste and to create novel applications for improving product stability. Starch was extracted from different sources that contains abundantly like potato, tapioca, rice, wheat, and corn. The starch based edible films and cutleries are developed as an alternative for conventional packages providing the nutritional benefit when consumed along with the food. The development of starch based edible films by the extraction of starch from various raw ingredients at lab scale level. The films are developed by the employment of plasticiser at different concentrations of 1.5ml and 2ml. The films developed using glycerol as a plasticiser in filmogenic solution to increase the flexibility and plasticity of film. It reduces intra and intermolecular forces in starch, and it increases the mobility of starch based edible films. The films developed are tested for its functional properties such as thickness, tensile strength, elongation at break, moisture permeability, moisture content, and puncture strength. The cutleries like spoons and cups are prepared by making dough and rolling the starch along with water. The overall results showed that starch based edible films absorbed less moisture, and they also contributed to the low moisture permeability with high tensile strength. Food colorants extracted from red onion peel, pumpkin, and red amaranth adds on the nutritive value, colour, and attraction when incorporated in edible cutleries, and it doesn’t influence the functional properties. Addition of a low quantity of glycerol in edible films and colour extraction from onion peel, pumpkin, and red amaranth enhances biodegradability and provides a good quantity of nutrients when consumed. Therefore, due to its multiple advantages, food starch can serve as the best response for eco-friendly industrial products aimed to replace single use plastics at low cost. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=edible%20films" title="edible films">edible films</a>, <a href="https://publications.waset.org/abstracts/search?q=edible%20cutleries" title=" edible cutleries"> edible cutleries</a>, <a href="https://publications.waset.org/abstracts/search?q=plasticizer" title=" plasticizer"> plasticizer</a>, <a href="https://publications.waset.org/abstracts/search?q=glycerol" title=" glycerol"> glycerol</a>, <a href="https://publications.waset.org/abstracts/search?q=starch" title=" starch"> starch</a>, <a href="https://publications.waset.org/abstracts/search?q=functional%20property" title=" functional property"> functional property</a> </p> <a href="https://publications.waset.org/abstracts/142443/edible-and-ecofriendly-packaging-a-trendsetter-of-the-modern-era-standardization-and-properties-of-films-and-cutleries-from-food-starch" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/142443.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">185</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">237</span> Edible Oil Industry Wastewater Treatment by Microfiltration with Ceramic Membrane</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Zita%20%C5%A0ere%C5%A1">Zita Šereš</a>, <a href="https://publications.waset.org/abstracts/search?q=Dragana%20%C5%A0oronja%20Simovi%C4%87"> Dragana Šoronja Simović</a>, <a href="https://publications.waset.org/abstracts/search?q=Ljubica%20Doki%C4%87"> Ljubica Dokić</a>, <a href="https://publications.waset.org/abstracts/search?q=Lidietta%20Giorno"> Lidietta Giorno</a>, <a href="https://publications.waset.org/abstracts/search?q=Biljana%20Pajin"> Biljana Pajin</a>, <a href="https://publications.waset.org/abstracts/search?q=Cecilia%20Hodur"> Cecilia Hodur</a>, <a href="https://publications.waset.org/abstracts/search?q=Nikola%20Maravi%C4%87"> Nikola Maravić</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Membrane technology is convenient for separation of suspended solids, colloids and high molecular weight materials that are present. The idea is that the waste stream from edible oil industry, after the separation of oil by using skimmers is subjected to microfiltration and the obtained permeate can be used again in the production process. The wastewater from edible oil industry was used for the microfiltration. For the microfiltration of this effluent a tubular membrane was used with a pore size of 200 nm at transmembrane pressure in range up to 3 bar and in range of flow rate up to 300 L/h. Box–Behnken design was selected for the experimental work and the responses considered were permeate flux and chemical oxygen demand (COD) reduction. The reduction of the permeate COD was in the range 40-60% according to the feed. The highest permeate flux achieved during the process of microfiltration was 160 L/m<sup>2</sup>h. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=ceramic%20membrane" title="ceramic membrane">ceramic membrane</a>, <a href="https://publications.waset.org/abstracts/search?q=edible%20oil" title=" edible oil"> edible oil</a>, <a href="https://publications.waset.org/abstracts/search?q=microfiltration" title=" microfiltration"> microfiltration</a>, <a href="https://publications.waset.org/abstracts/search?q=wastewater" title=" wastewater"> wastewater</a> </p> <a href="https://publications.waset.org/abstracts/40236/edible-oil-industry-wastewater-treatment-by-microfiltration-with-ceramic-membrane" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/40236.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">299</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">236</span> Antioxidant Face Mask from Purple Sweet Potato (Ipomea Batatas) with Oleum Cytrus</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Lilis%20Kistriyani">Lilis Kistriyani</a>, <a href="https://publications.waset.org/abstracts/search?q=Dine%20Olisvia"> Dine Olisvia</a>, <a href="https://publications.waset.org/abstracts/search?q=Lutfa%20Rahmawati"> Lutfa Rahmawati</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Facial mask is an important part of every beauty treatment because it will give a smooth and gentle effect on the face. This research is done to make edible film that will be applied for face mask. The main ingredient in making this edible film is purple sweet potato powder with the addition of glycerol as plasticizer. One of the ingredients in purple sweet potato is a flavonoid compound. The purpose of this study was to determine the effect of increasing the amount of glycerol to flavonoids release and the effect on the physical properties and biological properties of edible film produced. The stages of this research are the making of edible film, then perform some analysis, among others, spectrophotometer UV-vis analysis to find out how many flavonoids can be released into facial skin, tensile strength and elongation of break analysis, biodegradability analysis, and microbiological analysis. The variation of edible film is the volume of glycerol that is 1 ml, 2 ml, 3 ml. The results of spectrophotometer UV-vis analysis showed that the most flavonoid release concentration is 20.33 ppm in the 2 ml glycerol variation. The best tensile strength value is 8,502 N, and the greatest elongation of break value is 14% in 1 ml glycerol variation. In the biodegradability test, the more volume of glycerol added the faster the edible film is degraded. The results of microbiological analysis showed that purple sweet potato extract has the ability to inhibit the growth of Propionibacterium acnes seen in the presence of inhibiting zone which is 18.9 mm. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=face%20mask" title="face mask">face mask</a>, <a href="https://publications.waset.org/abstracts/search?q=edible%20film" title=" edible film"> edible film</a>, <a href="https://publications.waset.org/abstracts/search?q=plasticizer" title=" plasticizer"> plasticizer</a>, <a href="https://publications.waset.org/abstracts/search?q=flavonoid" title=" flavonoid"> flavonoid</a> </p> <a href="https://publications.waset.org/abstracts/89490/antioxidant-face-mask-from-purple-sweet-potato-ipomea-batatas-with-oleum-cytrus" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/89490.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">176</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">235</span> An Evaluation of Edible Plants for Remediation of Contaminated Soil- Can Edible Plants Be Used to Remove Heavy Metals on Soil? </h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Celia%20Marilia%20Martins">Celia Marilia Martins</a>, <a href="https://publications.waset.org/abstracts/search?q=Sonia%20I.%20V.%20Guilundo"> Sonia I. V. Guilundo</a>, <a href="https://publications.waset.org/abstracts/search?q=Iris%20M.%20Victorino"> Iris M. Victorino</a>, <a href="https://publications.waset.org/abstracts/search?q=Antonio%20O.%20Quilambo"> Antonio O. Quilambo</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In Mozambique rapid industrialization (mining, aluminium and cement activities) and urbanization processes has led to the incorporation of heavy metals on soil, thus degrading not only the quality of the environment, but also affecting plants, animals and human healthy. Several methods have been used to remediate contaminated soils, but most of them are costly and diﬃcult to get optimum results. Currently, phytoremediation is an eﬀective and aﬀordable technological solution used to extract or remove inactive metals from contaminated soil. Phytoremediation is the use of plants to clean up a contamination from soils, sediments, and water. This technology is environmental friendly and potentially cost eﬀective. The present investigation summarised the potential of edible vegetable to grow under the high level of heavy metals such as lead and zinc. The plants used in these studies include Tomatoes, lettuce and Soya beans. The studies have shown that edible plants can be grown under the high level of heavy metals on the soil. Further investigations are identifying mechanisms used by plants to ensure a safe and sustainable use for remediation of contaminated soils by heavy metals. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=contaminated%20soil" title="contaminated soil">contaminated soil</a>, <a href="https://publications.waset.org/abstracts/search?q=edible%20plants" title=" edible plants"> edible plants</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=phytoremediation" title=" phytoremediation"> phytoremediation</a> </p> <a href="https://publications.waset.org/abstracts/35927/an-evaluation-of-edible-plants-for-remediation-of-contaminated-soil-can-edible-plants-be-used-to-remove-heavy-metals-on-soil" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/35927.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">376</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">234</span> Enhancement Effect of Electromagnetic Field on Separation of Edible Oil from Oil-Water Emulsion</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Olfat%20A.%20Fadali">Olfat A. Fadali</a>, <a href="https://publications.waset.org/abstracts/search?q=Mohamed%20S.%20Mahmoud"> Mohamed S. Mahmoud</a>, <a href="https://publications.waset.org/abstracts/search?q=Omnia%20H.%20Abdelraheem"> Omnia H. Abdelraheem</a>, <a href="https://publications.waset.org/abstracts/search?q=Shimaa%20G.%20Mohammed"> Shimaa G. Mohammed </a> </p> <p class="card-text"><strong>Abstract:</strong></p> The effect of electromagnetic field (EMF) on the removal of edible oil from oil-in-water emulsion by means of electrocoagulation was investigated in rectangular batch electrochemical cell with DC current. Iron (Fe) plate anodes and stainless steel cathodes were employed as electrodes. The effect of different magnetic field intensities (1.9, 3.9 and 5.2 tesla), three different positions of EMF (below, perpendicular and parallel to the electrocoagulation cell), as well as operating time; had been investigated. The application of electromagnetic field (5.2 tesla) raises percentage of oil removal from 72.4% for traditional electrocoagulation to 90.8% after 20 min. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=electrocoagulation" title="electrocoagulation">electrocoagulation</a>, <a href="https://publications.waset.org/abstracts/search?q=electromagnetic%20field" title=" electromagnetic field"> electromagnetic field</a>, <a href="https://publications.waset.org/abstracts/search?q=Oil-water%20emulsion" title=" Oil-water emulsion"> Oil-water emulsion</a>, <a href="https://publications.waset.org/abstracts/search?q=edible%20oil" title=" edible oil"> edible oil</a> </p> <a href="https://publications.waset.org/abstracts/19283/enhancement-effect-of-electromagnetic-field-on-separation-of-edible-oil-from-oil-water-emulsion" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/19283.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">532</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">233</span> An Assessment of Trace Heavy Metal Contamination of Some Edible Oils Regularly Marketed in Benue and Taraba States of Nigeria</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Raphael%20Odoh">Raphael Odoh</a>, <a href="https://publications.waset.org/abstracts/search?q=Obida%20J.%20Oko"> Obida J. Oko</a>, <a href="https://publications.waset.org/abstracts/search?q=Mary%20S.%20Dauda"> Mary S. Dauda </a> </p> <p class="card-text"><strong>Abstract:</strong></p> The determination of Cd, Cr, Cu, Fe,Mn, Ni, Pb and Zn contents in edible oils (palm oil, ground-nut oil and soybean oil) bought from various markets of Benue and Taraba state were carried out with flame atomic absorption spectrophotometric technique. The method 3031 developed acid digestion of oils for metal analysis by atomic absorption or ICP spectrometry was used in the preparation of the edible oil samples for the determination of total metal content in this study. The overall results (µg/g) in palm oil sample ranged from 0.028-0.076, 0.035-0.092, 1.011-1.955, 2.101-4.892, 0.666-0.922, 0.054-0.095, 0.031-0.068 and 1.987-2.971 for Cd, Cr, Cu, Fe, Mn, Ni, Pb and Zn respectively, while in ground-nut oil the overall results ranged from 0.011-0.042, 0.011-0.052, 0.133-0.788, 1.789-2.511, 0.078-0.765, 0.045-0.092, 0.011-0.028 and 1.098-1.997 for Cd, Cr, Cu, Fe, Mn, Ni, Pb and Zn respectively. Of the heavy metals considered Cd and Ni showed the highest contamination in the soybean oil sample. The overall results in soybean oil samples ranged from 0.011-0.015, 0.017-0.032, 0.453-0.987, 1.789-2.511, 0.089-0.321, 0.011-0.016, 0.012-0.065 and 1.011-1.997 for Cd, Cr, Cu, Fe, Mn, Ni, Pb and Zn respectively. The concentration of Pb was the highest. The degree of contamination by each metal was estimated by the transfer factor. The transfer factors obtained for Cd, Cr, Cu, Fe, Mn, Ni, Pb and Zn in edible oils (palm oil, ground-nut oil and soybean oil) were 10.800, 16.500, 16.000, 18.813, 15.115, 14.230, 23.000 and 9.418 for Cd, Cr, Cu, Fe, Mn, Ni, Pb and Zn in palm oil, and 7.000, 12.500, 8.880, 11.333, 7.708, 10.833, 15.00 and 6.608 for Cd, Cr, Cu, Fe, Mn, Ni, Pb and Zn in ground-nut oil while for soybean oil the transfer factors were 13.000, 11.000, 7.642, 11.578, 4.486, 13.00, 12.333 and 4.412 for Cd, Cr, Cu, Fe, Mn, Ni, Pb and Zn respectively. The inter-element correlation was found among metals in edible oil samples using Pearson’s correlation co-efficient. There were positive and negative correlations among the metals determined. All Metals determined showed degree of contamination but concentrations lower than the USP specification. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Benue%20State" title="Benue State">Benue State</a>, <a href="https://publications.waset.org/abstracts/search?q=contamination" title=" contamination"> contamination</a>, <a href="https://publications.waset.org/abstracts/search?q=edible%20oils" title=" edible oils"> edible oils</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=markets" title=" markets"> markets</a>, <a href="https://publications.waset.org/abstracts/search?q=Taraba%20State" title=" Taraba State"> Taraba State</a> </p> <a href="https://publications.waset.org/abstracts/8924/an-assessment-of-trace-heavy-metal-contamination-of-some-edible-oils-regularly-marketed-in-benue-and-taraba-states-of-nigeria" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/8924.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">323</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">232</span> Morphological Parameters and Selection of Turkish Edible Seed Pumpkins (Cucurbita pepo L.) Germplasm</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Onder%20Turkmen">Onder Turkmen</a>, <a href="https://publications.waset.org/abstracts/search?q=Musa%20Seymen"> Musa Seymen</a>, <a href="https://publications.waset.org/abstracts/search?q=Sali%20Fidan"> Sali Fidan</a>, <a href="https://publications.waset.org/abstracts/search?q=Mustafa%20Paksoy"> Mustafa Paksoy </a> </p> <p class="card-text"><strong>Abstract:</strong></p> There is a requirement for registered edible seed pumpkin suitable for eating in Turkey. A total of 81 genotypes collected from the researchers in 2005 originated from Eskisehir, Konya, Nevsehir, Tekirdag, Sakarya, Kayseri and Kirsehir provinces were utilized. The used genetic materials were brought to S5 generation by the research groups among 2006 and 2010 years. In this research, S5 stage reached in the genotype given some of the morphological features, and selection of promising genotypes generated scale were made. Results showed that the A-1 (420), A-7 (410), A-8 (420), A-32 (420), B-17 (410), B-24 (410), B-25 (420), B-33 (400), C-24 (420), C-25 (410), C-26 (410) and C-30 (420) genotypes are expected to be promising varieties. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=candidate%20cultivar" title="candidate cultivar">candidate cultivar</a>, <a href="https://publications.waset.org/abstracts/search?q=edible%20seed%20pumpkin" title=" edible seed pumpkin"> edible seed pumpkin</a>, <a href="https://publications.waset.org/abstracts/search?q=morphologic%20parameters" title=" morphologic parameters"> morphologic parameters</a>, <a href="https://publications.waset.org/abstracts/search?q=selection" title=" selection"> selection</a> </p> <a href="https://publications.waset.org/abstracts/49639/morphological-parameters-and-selection-of-turkish-edible-seed-pumpkins-cucurbita-pepo-l-germplasm" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/49639.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">383</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">231</span> Effect on Yield and Yield Components of Different Irrigation Levels in Edible Seed Pumpkin Growing</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Musa%20Seymen">Musa Seymen</a>, <a href="https://publications.waset.org/abstracts/search?q=Duran%20Yavuz"> Duran Yavuz</a>, <a href="https://publications.waset.org/abstracts/search?q=Nurcan%20Yavuz"> Nurcan Yavuz</a>, <a href="https://publications.waset.org/abstracts/search?q=%C3%96nder%20T%C3%BCrkmen"> Önder Türkmen</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Edible seed pumpkin (<em>Cucurbita pepo</em> L.) is one of the important edibles preferred by consumer in Turkey due to its higher nutrient contents. However, there is almost very few study on water consumption and irrigation water requirement of confectionary edible seed pumpkin in Turkey. Therefore, a 2-year study (2013-2014) was conducted to determine the effects of irrigation levels on the seed yield and yield components of drip-irrigated confectionary edible seed pumpkin under Turkey conditions. In the study, the experimental design was made in randomized blocks with three replications. Treatments consisted of five irrigation water levels that compensated for the 100% (<em>I</em><sub>100</sub>, full irrigation), 75% (<em>I</em><sub>75</sub>), 50% (<em>I</em><sub>50</sub>), 25% (<em>I</em><sub>25</sub>) and 0% (<em>I</em><sub>0</sub>, no irrigation) of crop water requirements at 14-day irrigation intervals. Seasonal evapotranspiration of treatments varied from 194.2 to 625.2 mm in 2013 and from 208.6 to 556.6 mm in 2014. In both years, the highest seasonal evapotranspiration was obtained in <em>I</em><sub>100</sub> treatment. Average across years, the seed yields ranged between 1090 (<em>I</em><sub>100</sub>) and 422 (<em>I</em><sub>0</sub>) kg ha<sup>-1</sup>. The irrigation treatments were found to significantly affect the yield parameters such as the seed yield, oil seed yield number of seeds per fruit, seed size, seed width, fruit size, fruit width and fruit index. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=irrigation%20level" title="irrigation level">irrigation level</a>, <a href="https://publications.waset.org/abstracts/search?q=edible%20seed%20pumpkin" title=" edible seed pumpkin"> edible seed pumpkin</a>, <a href="https://publications.waset.org/abstracts/search?q=seed%20quality" title=" seed quality"> seed quality</a>, <a href="https://publications.waset.org/abstracts/search?q=seed%20yield" title=" seed yield"> seed yield</a> </p> <a href="https://publications.waset.org/abstracts/46800/effect-on-yield-and-yield-components-of-different-irrigation-levels-in-edible-seed-pumpkin-growing" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/46800.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">301</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">230</span> Effects of Ethylene Scavengering Packaging on the Shelf Life of Edible Mushroom </h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Majid%20Javanmard">Majid Javanmard</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Edible mushrooms are those agricultural products which contain high quantity of protein and can have special role in human diet. So search for methods to increase their shelf life is important. One of these strategies can be use of active packaging for absorb the ethylene which has been studied in present study. In this study, initially, production of impregnating zeolite with potassium permanganate has been studied with zeolite clinoptiolite available in iran. After that, these ethylene scavengers were placed in the package of edible mushrooms and then transferred to the refrigerator with temperature 4c for a period of 20 days. Each 5 days, several experiments accomplished on edible mushrooms such as weight loss, moisture content, color, texture, bacterial experiments and sensory evaluation. After production of impregnating zeolite with potassium permanganate (with a concentration of %2.5, %5, %7.5, %10 and %12.5) by zeolite type clinoptiolite (with mesh 35 and 60), samples have been analyzed with gas chromatography and titration with sodium oxalate. The results showed that zeolite by concentration of %5, %7.5 and %10 potassium permanganate and mesh 60 have a higher efficiency. Results from the experiments on edible mushrooms proved that impregnated zeolite with potassium permanganate have a meaningful influence in prevent the weight loss, decrease of moisture content and L-value, increase of a-value and overall color change (ΔE) and decrease of firmness texture of mushrooms. In addition, these absorbents can influence on decrease microbial load (mesophilic bacteria) rather than control. Generally, concluded that the impregnated zeolite with 10% permanganate potassium has a high efficiency on increase the shelf life of fresh edible mushrooms. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=active%20packaging" title="active packaging">active packaging</a>, <a href="https://publications.waset.org/abstracts/search?q=ethylene%20scavenger" title=" ethylene scavenger"> ethylene scavenger</a>, <a href="https://publications.waset.org/abstracts/search?q=zeolite%20clinoptiolite" title=" zeolite clinoptiolite"> zeolite clinoptiolite</a>, <a href="https://publications.waset.org/abstracts/search?q=permanganate%20potassium" title=" permanganate potassium"> permanganate potassium</a>, <a href="https://publications.waset.org/abstracts/search?q=shelf%20life" title=" shelf life"> shelf life</a> </p> <a href="https://publications.waset.org/abstracts/20262/effects-of-ethylene-scavengering-packaging-on-the-shelf-life-of-edible-mushroom" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/20262.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">416</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">229</span> Integration of Edible Insects into the Animal Husbandry Curriculum in Senior Secondary Schools in Nigeria: Teachers’ Perception</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Ali%20Christian%20Chinedu">Ali Christian Chinedu</a>, <a href="https://publications.waset.org/abstracts/search?q=Asogwa%20Vincent%20Chidindu"> Asogwa Vincent Chidindu</a>, <a href="https://publications.waset.org/abstracts/search?q=Ejiofor%20Toochukwu%20Eleazar"> Ejiofor Toochukwu Eleazar</a>, <a href="https://publications.waset.org/abstracts/search?q=Okadi%20Ashagwu%20Ojang"> Okadi Ashagwu Ojang</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The increasing rate of Boko Haram insurgency, farmer-herder clashes, and kidnapping in Nigeria has resulted in food shortages and high cost of protein sources like beef and fish. This challenge could be curbed with the production of edible insects, which contain several nutritional benefits like calories, protein, fat, vitamins, and minerals, depending on their species, metamorphic stage, and diet. Unfortunately, the benefits and competencies in producing, preserving, and marketing edible insects are still unknown to the public, including prospective farmers in Nigeria. Hence, this study determined teachers’ perception of integrating edible insects into the Animal Husbandry Curriculum in Senior Secondary Schools in Nigeria to equip the future generation with the relevant competencies for alternative sustainable protein supply. The study was carried out in Enugu State, Nigeria. The participants for the study comprised 162 agricultural science teachers. A questionnaire titled: Edible Insects Integration in Animal Husbandry Curriculum Questionnaire (EIIAHCQ) was used to collect data using a descriptive survey research design. We conducted data collection with the help of six research assistants. The study identified 11 objectives, 11 contents, 10 teaching methods, and 9 evaluation methods that could be integrated into the existing curriculum of animal husbandry in Nigeria. Among others, the Ministry of Education should integrate the finding of this study into the curriculum of Animal Husbandry in Nigeria to enhance the protein supply and curb food insecurity now and in the future. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=animal%20husbandry%20curriculum" title="animal husbandry curriculum">animal husbandry curriculum</a>, <a href="https://publications.waset.org/abstracts/search?q=edible%20insects" title=" edible insects"> edible insects</a>, <a href="https://publications.waset.org/abstracts/search?q=entomophagy" title=" entomophagy"> entomophagy</a>, <a href="https://publications.waset.org/abstracts/search?q=integration" title=" integration"> integration</a>, <a href="https://publications.waset.org/abstracts/search?q=secondary%20school" title=" secondary school"> secondary school</a>, <a href="https://publications.waset.org/abstracts/search?q=Nigeria" title=" Nigeria"> Nigeria</a> </p> <a href="https://publications.waset.org/abstracts/159801/integration-of-edible-insects-into-the-animal-husbandry-curriculum-in-senior-secondary-schools-in-nigeria-teachers-perception" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/159801.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">228</span> Nutritional Potential and Traditional Uses of High Altitude Wild Edible Plants in Eastern Himalayas, India</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Hui%20Tag">Hui Tag</a>, <a href="https://publications.waset.org/abstracts/search?q=Jambey%20Tsering"> Jambey Tsering</a>, <a href="https://publications.waset.org/abstracts/search?q=Pallabi%20Kalita%20Hui"> Pallabi Kalita Hui</a>, <a href="https://publications.waset.org/abstracts/search?q=Baikuntha%20Jyoti%20Gogoi"> Baikuntha Jyoti Gogoi</a>, <a href="https://publications.waset.org/abstracts/search?q=Vijay%20Veer"> Vijay Veer</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The food security issues and its relevance in High Mountain regions of the world have been often neglected. Wild edible plants have been playing a major role in livelihood security among the tribal Communities of East Himalayan Region of the world since time immemorial. The Eastern Himalayan Region of India is one of the mega diverse regions of world and rated as top 12th Global Biodiversity Hotspots by IUCN and recognized as one of the 200 significant eco-regions of the Globe. The region supports one of the world’s richest alpine floras and about one-third of them are endemic to the region. There are at least 7,500 flowering plants, 700 orchids, 58 bamboo species, 64 citrus species, 28 conifers, 500 mosses, 700 ferns and 728 lichens. The region is the home of more than three hundred different ethnic communities having diverse knowledge on traditional uses of flora and fauna as food, medicine and beverages. Monpa, Memba and Khamba are among the local communities residing in high altitude region of Eastern Himalaya with rich traditional knowledge related to utilization of wild edible plants. The Monpas, Memba and Khamba are the followers Mahayana sect of Himalayan Buddhism and they are mostly agrarian by primary occupation and also heavily relaying on wild edible plants for their livelihood security during famine since millennia. In the present study, we have reported traditional uses of 40 wild edible plant species and out of which 6 species were analysed at biochemical level for nutrients contents and free radical scavenging activities. The results have shown significant free radical scavenging (antioxidant) activity and nutritional potential of the selected 6 wild edible plants used by the local communities of Eastern Himalayan Region of India. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=East%20Himalaya" title="East Himalaya">East Himalaya</a>, <a href="https://publications.waset.org/abstracts/search?q=local%20community" title=" local community"> local community</a>, <a href="https://publications.waset.org/abstracts/search?q=wild%20edible%20plants" title=" wild edible plants"> wild edible plants</a>, <a href="https://publications.waset.org/abstracts/search?q=nutrition" title=" nutrition"> nutrition</a>, <a href="https://publications.waset.org/abstracts/search?q=food%20security" title=" food security"> food security</a> </p> <a href="https://publications.waset.org/abstracts/5975/nutritional-potential-and-traditional-uses-of-high-altitude-wild-edible-plants-in-eastern-himalayas-india" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/5975.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">262</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">227</span> Comparison of Allelopathic Activity of Some Edible Mushroom and Wild Mushroom in Japan</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Asma%20Osivand">Asma Osivand</a>, <a href="https://publications.waset.org/abstracts/search?q=Hossein%20Mardani"> Hossein Mardani</a>, <a href="https://publications.waset.org/abstracts/search?q=Hiroshi%20Araya"> Hiroshi Araya</a>, <a href="https://publications.waset.org/abstracts/search?q=Yoshiharu%20Fujii"> Yoshiharu Fujii</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Wild mushrooms have always been considered as valuable source of bioactive compounds, while edible mushrooms have been known for their importance as food source. However, their interaction with plants through chemicals that could lead to find new biochemical have not been well undertaken. A special bioassay method (Sandwich method) was applied to compare eight common edible mushrooms (Pleurotus eryngii, Pleurotus citrinopileatus, Pleurotus ostreatus, Lentinula edodes, Grifola frondosa, Flammulina velutipes, Hypsizygus tessellatus and Pholiota namako) with some wild species (Ganoderma appelanatum, Amanita pantherina, Artomyces pyxidatus, Morchella conica, Tricholosporum porphyrophyllum, Trametes hirsuta) for their phytotoxicity against lettuce. Among all tested edible mushrooms, application of 5 mg of P. ostreatus showed stronger allelopathic activity by inhibiting the growth of radicle and hypocotyl of lettuce by 84% and 63% respectively. Moreover, same amount of T. porphyrophyllum exerted 77% and 67% growth inhibition on radicle and hypocotyl of lettuce. In general, biochemicals contributed in tested mushrooms could be the main cause for their inhibitory activity and could lead to find new allelochemicals. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=allelopathy" title="allelopathy">allelopathy</a>, <a href="https://publications.waset.org/abstracts/search?q=interaction" title=" interaction"> interaction</a>, <a href="https://publications.waset.org/abstracts/search?q=mushroom" title=" mushroom"> mushroom</a>, <a href="https://publications.waset.org/abstracts/search?q=phytotoxicity" title=" phytotoxicity"> phytotoxicity</a>, <a href="https://publications.waset.org/abstracts/search?q=Pleurotus%20sp." title=" Pleurotus sp."> Pleurotus sp.</a>, <a href="https://publications.waset.org/abstracts/search?q=sandwich%20method" title=" sandwich method"> sandwich method</a> </p> <a href="https://publications.waset.org/abstracts/56667/comparison-of-allelopathic-activity-of-some-edible-mushroom-and-wild-mushroom-in-japan" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/56667.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">292</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">226</span> Fuel Quality of Biodiesel from Chlorella protothecoides Microalgae Species</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Mukesh%20Kumar">Mukesh Kumar</a>, <a href="https://publications.waset.org/abstracts/search?q=Mahendra%20Pal%20Sharma"> Mahendra Pal Sharma</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Depleting fossil fuel resources coupled with serious environmental degradation has led to the search for alternative resources for biodiesel production as a substitute of Petro-diesel. Currently, edible, non-edible oils and microalgal plant species are cultivated for biodiesel production. Looking at the demerits of edible and non-edible oil resources, the focus is being given to grow microalgal species having high oil productivities, less maturity time and less land requirement. Out of various microalgal species, Chlorella protothecoides is considered as the most promising species for biodiesel production owing to high oil content (58 %), faster growth rate (24–48 h) and high biomass productivity (1214 mg/l/day). The present paper reports the results of optimization of reaction parameters of transesterification process as well as the kinetics of transesterification with 97% yield of biodiesel. The measurement of fuel quality of microalgal biodiesel shows that the biodiesel exhibit very good oxidation stability (O.S) of 7 hrs, more than ASTM D6751 (3 hrs) and EN 14112 (6 hrs) specifications. The CP and PP of 0 and -3 °C are finding as per ASTM D 2500-11 and ASTM D 97-12 standards. These results show that the microalgal biodiesel does not need any enhancement in O.S & CFP and hence can be recommended to be directly used as MB100 or its blends into diesel engine operation. Further, scope is available for the production of binary blends using poor quality biodiesel for engine operation. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=fuel%20quality" title="fuel quality">fuel quality</a>, <a href="https://publications.waset.org/abstracts/search?q=methyl%20ester%20yield" title=" methyl ester yield"> methyl ester yield</a>, <a href="https://publications.waset.org/abstracts/search?q=microalgae" title=" microalgae"> microalgae</a>, <a href="https://publications.waset.org/abstracts/search?q=transesterification" title=" transesterification"> transesterification</a> </p> <a href="https://publications.waset.org/abstracts/58274/fuel-quality-of-biodiesel-from-chlorella-protothecoides-microalgae-species" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/58274.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">215</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">225</span> Consumer Health Risk Assessment from Some Heavy Metal Bioaccumulation in Common Carp (Cyprinus Carpio) from Lake Koka, Ethiopia</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Mathewos%20Temesgen">Mathewos Temesgen</a>, <a href="https://publications.waset.org/abstracts/search?q=Lemi%20Geleta"> Lemi Geleta</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Lake Koka is one of the Ethiopian Central Rift Valleys lakes, where the absorbance of domestic, agricultural, and industrial waste from the nearby industrial and agro-industrial activities is very common. The aim of this research was to assess the heavy metal bioaccumulation in edible parts of common carp (Cyprinus carpio) in Lake Koka and the health risks associated with the dietary intake of the fish. Three sampling sites were selected randomly for primary data collection. Physicochemical parameters (pH, Total Dissolved Solids, Dissolved Oxygen and Electrical Conductivity) were measured in-situ. Four heavy metals (Cd, Cr, Pb, and Zn) in water and bio-accumulation in the edible parts of the fish were analyzed with flame atomic absorption spectrometry. The mean values of TDS, EC, DO and pH of the lake water were 458.1 mg/L, 905.7 µ s/cm, 7.36 mg/L, and 7.9, respectively. The mean concentrations of Zn, Cr, and Cd in the edible part of fish were also 0.18 mg/kg, ND-0.24 mg/kg, and ND-0.03 mg/kg, respectively. Pb was, however, not identified. The amount of Cr in the examined fish muscle was above the level set by FAO, and the accumulation of the metals showed marked differences between sampling sites (p<0.05). The concentrations of Cd, Pb and were below the maximum permissible limit. The results also indicated that Cr has a high transfer factor value and Zn has the lowest. The carcinogenic hazard ratio values were below the threshold value (<1) for the edible parts of fish. The estimated weekly intake of heavy metals from fish muscles ranked as Cr>Zn>Cd, but the values were lower than the Reference Dose limit for metals. The carcinogenic risk values indicated a low health risk due to the intake of individual metals from fish. Furthermore, the hazard index of the edible part of fish was less than unity. Generally, the water quality is not a risk for the survival and reproduction of fish, and the heavy metal contents in the edible parts of fish exhibited low carcinogenic risk through the food chain. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=bio-accumulation" title="bio-accumulation">bio-accumulation</a>, <a href="https://publications.waset.org/abstracts/search?q=cyprinus%20carpio" title=" cyprinus carpio"> cyprinus carpio</a>, <a href="https://publications.waset.org/abstracts/search?q=hazard%20index" title=" hazard index"> hazard index</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=Lake%20Koka" title=" Lake Koka"> Lake Koka</a> </p> <a href="https://publications.waset.org/abstracts/158442/consumer-health-risk-assessment-from-some-heavy-metal-bioaccumulation-in-common-carp-cyprinus-carpio-from-lake-koka-ethiopia" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/158442.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">114</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">224</span> Recent Nano technological Advancements in Antimicrobial Edible Films for Food Packaging: A Review</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Raana%20Babadi%20Fathipour">Raana Babadi Fathipour</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Researchers are now focusing on sustainable advancements in active packaging systems to meet the growing consumer demand for high-quality food with Eco-friendly packaging. One significant advancement in this area is the inclusion of antimicrobial agents in bio-polymer-based edible films, which effectively inhibit or kill pathogenic/spoilage microbes that can contaminate food. This technology also helps reduce undesirable flavors caused by active compounds directly incorporated into the food. To further enhance the efficiency of antimicrobial bio-based packaging systems, Nano technological concepts such as bio-nano composites and Nano encapsulation systems have been applied. This review examines the current state and applications of antimicrobial biodegradable films in the food packaging industry, while also highlighting ongoing research on the use of nanotechnology to develop innovative bio-based packaging systems. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=active%20packaging" title="active packaging">active packaging</a>, <a href="https://publications.waset.org/abstracts/search?q=antimicrobial%20edible%20films" title=" antimicrobial edible films"> antimicrobial edible films</a>, <a href="https://publications.waset.org/abstracts/search?q=bioactive%20agents" title=" bioactive agents"> bioactive agents</a>, <a href="https://publications.waset.org/abstracts/search?q=biopolymers" title=" biopolymers"> biopolymers</a>, <a href="https://publications.waset.org/abstracts/search?q=bio-nanocomposites" title=" bio-nanocomposites"> bio-nanocomposites</a> </p> <a href="https://publications.waset.org/abstracts/176723/recent-nano-technological-advancements-in-antimicrobial-edible-films-for-food-packaging-a-review" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/176723.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">73</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">223</span> Experimental Lead Toxicity in Lohi Sheep: Risks and Impact on Edible Tissues</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Muhammad%20Younus">Muhammad Younus</a>, <a href="https://publications.waset.org/abstracts/search?q=Muhammad%20Sajid"> Muhammad Sajid</a>, <a href="https://publications.waset.org/abstracts/search?q=Muti-ur-Rehman%20Khan"> Muti-ur-Rehman Khan</a>, <a href="https://publications.waset.org/abstracts/search?q=Aftab%20Ahmad%20Anjum"> Aftab Ahmad Anjum</a>, <a href="https://publications.waset.org/abstracts/search?q=Muhammad%20Asif%20Idrees"> Muhammad Asif Idrees</a>, <a href="https://publications.waset.org/abstracts/search?q=Iahtasham%20Khan"> Iahtasham Khan</a>, <a href="https://publications.waset.org/abstracts/search?q=Aman%20Ullah%20Khan"> Aman Ullah Khan</a>, <a href="https://publications.waset.org/abstracts/search?q=Sajid%20Umar"> Sajid Umar</a>, <a href="https://publications.waset.org/abstracts/search?q=Raheela%20Akhtar"> Raheela Akhtar</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The present study was conducted to investigate the hazardous effects of lead on health and edible organs of Lohi sheep. The adult Lohi sheep (n=48) were randomly divided into two equal groups. The first group was administered lead acetate at dose of 70 mg/kg live body weight daily as 10% solution by oral route for a period of 90 days and the second group served as a negative control. Blood and tissue samples were collected at day 0, 30, 60 and 90 and analyzed for lead concentration by atomic absorption spectrophotometry. The kidney showed the highest lead concentration (p < 0.05) followed by liver and then muscle. Lead acetate treated sheep showed structural and behavioral changes during the last month of trial. Liver showed necrosis, hemorrhages and hyperactivation of macrophages. Kidney showed degenerative and necrotic changes in glomeruli and tubules and the characteristic intranuclear inclusion bodies in tubular epithelial cells on H and E staining. It was concluded that Lohi sheep is affected by lead intoxication at low dose for longer period and hence exhibits lead accumulation in edible tissues. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Lohi%20sheep" title="Lohi sheep">Lohi sheep</a>, <a href="https://publications.waset.org/abstracts/search?q=lead%20acetate" title=" lead acetate"> lead acetate</a>, <a href="https://publications.waset.org/abstracts/search?q=edible%20tissue" title=" edible tissue"> edible tissue</a>, <a href="https://publications.waset.org/abstracts/search?q=histopathology" title=" histopathology"> histopathology</a> </p> <a href="https://publications.waset.org/abstracts/68559/experimental-lead-toxicity-in-lohi-sheep-risks-and-impact-on-edible-tissues" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/68559.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">222</span> Bioactive, Nutritional and Heavy Metal Constituents of Some Edible Mushrooms Found in Abia State of Nigeria</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=I.%20C.%20Okwulehie">I. C. Okwulehie</a>, <a href="https://publications.waset.org/abstracts/search?q=J.%20A.%20Ogoke"> J. A. Ogoke</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The phytocemical, mineral, proximate and heavy metals compositions of six edible and non-edible species of mushrooms were investigated. Fully fleshy mushrooms were used for the analysis. On the averagely, the bioactive constituents of the mushrooms were as follows Alkaloids 0.12 ± 0.02 – 1.01 ± 03 %, Tannins 0.44 ± 0.09 – 1.38 ± 0.6,). Phenols,(0.13 ± 0.01 – 0.26± 0.00, Saponins 0.14 ± 0.03 – 0.32 ± 0.04%, Flavonoids 0.08 ± 0.02 – 0.34 ± 0.02%. The result of proximate composition indicated that the mushroom contained (5.17 ± 0.06 – 12.28 ± 0.16% protein, 0.16 ± 0.02 – 0.67 ± 0.02% fats, 1.06 ± 0.03 – 8.49 ± 0.03 % fibre, (62.06 ± 0.52 – 80.01 ± 4.71% and carbohydrate. The mineral composition of the mushrooms were as follows, calcium 81.49 ± 2.32 - .914 ± 2.32mg/100g, Magnesium(8 ± 1.39-24 ± 2.40mg/100g, Potassium 64.54 ± 0.43 – 164.54 ± 1.23 mg/100g, sodium 9.47 ± 0.12 – 30.97 ± 0.16 mg/100g, and Phosphorus 22.19 ± 0.57-53.2± 0.44 mg/100g. Heavy metals concentration indicated Cadmium 0.7-0.94ppm. Zinc 27.82 – 70.98 ppm. Lead 0.66 – 2.86ppm and Copper 1.8-22.32ppm. The result obtained indicates that the mushrooms are of good sources of phytochemicals, proximate and minerals needed for maintenance of good health and can also be exploited in manufacture of drugs. Heavy metals obtained indicate that when consume intentionally in high content may cause liver, kidney damage and even death. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=bioactive" title="bioactive">bioactive</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=mushroom" title=" mushroom"> mushroom</a>, <a href="https://publications.waset.org/abstracts/search?q=nutritive" title=" nutritive"> nutritive</a> </p> <a href="https://publications.waset.org/abstracts/10128/bioactive-nutritional-and-heavy-metal-constituents-of-some-edible-mushrooms-found-in-abia-state-of-nigeria" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/10128.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">424</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">221</span> Comparative Proximate Composition of Selected Edible Vegetables Harvested from Farmland Nearby Oil Impacted Sites in Rivers State, Nigeria</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=K.%20O.%20Igwe">K. O. Igwe</a>, <a href="https://publications.waset.org/abstracts/search?q=E.%20N.%20Onyeike"> E. N. Onyeike</a>, <a href="https://publications.waset.org/abstracts/search?q=A.%20A.%20Uwakwe"> A. A. Uwakwe</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Comparative proximate composition of selected edible vegetables (Abelmoschus esculentus, Telfairia occidentalis, vernonia amygdalina and Talinum triangulare ) harvested in farmland nearby oil impacted sites in Rivers State was investigated. The result obtained was compared to the proximate composition of similar edible vegetables harvested from non oil producing areas in Imo State. Values from the study areas indicated vegetables with high moisture levels (highest values in Abelmoschus esculentus and Telfairia occidentalis; 6.07±0.11% and 4.10±0.12%) low ash contents (lowest value in Telfairia occidentalis 9.80±0.08%) low crude protein (lowest value in Talinum triangulare 8.15±0.06 %) high lipid content (highest value in Talinum triangulare 4.12± 0.20%) lower crude fibre (lowest value in Abelmoschus esculentus 9.58±0.08 %) and higher Carbohydrate contents (highest value in vernonia amygdalina 62.18± 0.67%). Values obtained indicated vegetables with lower quality in the study areas. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=edible%20vegetables" title="edible vegetables">edible vegetables</a>, <a href="https://publications.waset.org/abstracts/search?q=proximate%20composition" title=" proximate composition"> proximate composition</a>, <a href="https://publications.waset.org/abstracts/search?q=oil%20spill" title=" oil spill"> oil spill</a>, <a href="https://publications.waset.org/abstracts/search?q=farmland" title=" farmland "> farmland </a> </p> <a href="https://publications.waset.org/abstracts/17339/comparative-proximate-composition-of-selected-edible-vegetables-harvested-from-farmland-nearby-oil-impacted-sites-in-rivers-state-nigeria" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/17339.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">211</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">220</span> Development of Probiotic Edible Film Coated Extruded Food Product</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Manab%20Bandhu%20Bera">Manab Bandhu Bera</a>, <a href="https://publications.waset.org/abstracts/search?q=Navdeep%20Singh"> Navdeep Singh</a>, <a href="https://publications.waset.org/abstracts/search?q=Paramjit%20Singh%20Panesar"> Paramjit Singh Panesar</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In view of exploiting the health benefits of probiotic yeast S.boulardii NCDC 363 and make it available in the form of non-dairy food products, study was undertaken. In this, probiotic yeast S.boulardii NCDC 363 was incorporated in the edible film made from sodium alginate (SA), whey protein concentrate (WPC) and glycerol (50%). Response surface methodology was used to optimize process variables such as; concentration of SA (0.25-0.75%), WPC (1-2%) and temperature (70-80°C) and also to investigate effect of these process variables on viability of probiotic yeast and hardness when applied as an edible coat on extruded food products. Accelerated storage stability of optimized probiotic extruded food products samples was determined at 38 C and 90% RH. The optimized products were packed in high-density polyethylene (HDPE) and aluminum laminated polyethylene (ALP) pouches at 38°C and relative humidity maintained was 90%. It was observed that product stored in ALP had better stability in terms of moisture absorption, hardness and viability. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=probiotic%20yeast" title="probiotic yeast">probiotic yeast</a>, <a href="https://publications.waset.org/abstracts/search?q=extruded%20food%20product" title=" extruded food product"> extruded food product</a>, <a href="https://publications.waset.org/abstracts/search?q=WPC" title=" WPC"> WPC</a>, <a href="https://publications.waset.org/abstracts/search?q=RSM" title=" RSM"> RSM</a> </p> <a href="https://publications.waset.org/abstracts/51806/development-of-probiotic-edible-film-coated-extruded-food-product" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/51806.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">275</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">219</span> Elaboration and Physico-Chemical Characterization of Edible Films Made from Chitosan and Spray Dried Ethanolic Extracts of Propolis</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=David%20Guillermo%20Piedrahita%20Marquez">David Guillermo Piedrahita Marquez</a>, <a href="https://publications.waset.org/abstracts/search?q=Hector%20%20Suarez%20Mahecha"> Hector Suarez Mahecha</a>, <a href="https://publications.waset.org/abstracts/search?q=Jairo%20%20Humberto%20Lopez"> Jairo Humberto Lopez</a> </p> <p class="card-text"><strong>Abstract:</strong></p> It was necessary to establish which formulation is suitable for the preservation of aquaculture products, that why edible films were made. These were to a characterization in order to meet their morphology physicochemical and mechanical properties, optical. Six Formulations of chitosan and propolis ethanolic extract encapsulated were developed because of their activity against pathogens and due to their properties, which allows the creation waterproof polymer networks against gasses, vapor, and physical damage. In the six Formulations, the concentration of comparison material (1% w/v, 2% pv) and the bioactive concentrations (0.5% w/v, 1% w/v, 1.5% pv) were changed and the results obtained were compared with statistical and multivariate analysis methods. It was observed that the matrices showed a mayor impermeability and thickness control samples and the samples reported in the literature. Also, these films showed a notorious uniformity of the films and a bigger resistance to the physical damage compared with other edible films made of other biopolymers. However the action of some compounds had a negative effect on the mechanical properties and changed drastically the optical properties, the bioactive has an effect on Polymer Matrix and it was determined that the films with 2% w / v of chitosan and 1.5% w/v encapsulated, exhibited the best properties and suffered to a lesser extent the negative impact of immiscible substances. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=chitosan" title="chitosan">chitosan</a>, <a href="https://publications.waset.org/abstracts/search?q=edible%20films" title=" edible films"> edible films</a>, <a href="https://publications.waset.org/abstracts/search?q=ethanolic%20extract%20of%20propolis" title=" ethanolic extract of propolis"> ethanolic extract of propolis</a>, <a href="https://publications.waset.org/abstracts/search?q=mechanical%20properties" title=" mechanical properties"> mechanical properties</a>, <a href="https://publications.waset.org/abstracts/search?q=optical%20properties" title=" optical properties"> optical properties</a>, <a href="https://publications.waset.org/abstracts/search?q=physical%20characterization" title=" physical characterization"> physical characterization</a>, <a href="https://publications.waset.org/abstracts/search?q=scanning%20electron%20microscopy%20%28SEM%29" title=" scanning electron microscopy (SEM)"> scanning electron microscopy (SEM)</a> </p> <a href="https://publications.waset.org/abstracts/62823/elaboration-and-physico-chemical-characterization-of-edible-films-made-from-chitosan-and-spray-dried-ethanolic-extracts-of-propolis" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/62823.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">446</span> </span> </div> </div> <ul class="pagination"> <li 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