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The purpose of the study was to produce a healthier, convenient and traditional ready-to-eat (RTE) snack option with increased nutritional value, using spent hen meat, dietary fibre (DF) and simple technological methods. The product was designed to be stable without refrigeration and be easily adoptable by local self-help groups, rural women and youth and entrepreneurs in urban and semi-urban areas.

Conventional binder used for making snacks, i.e. rice flour was partially replaced by different sources of antioxidant DFs, i.e. oat flour (T₁ – 10%), finger millet flour (T₂ – 5%) and amaranth flour (T₃ –15%) to prepare spent hen snack sticks (SHSS). The snacks were then packaged in low density polyethylene (LDPE) pouches and evaluated for their storage stability at ambient temperature for a period of 35 days. Their physico-chemical, sensory and microbiological quality was evaluated at a regular interval of 7 days. The proximate composition of developed SHSS was compared to commercially available snack products (chakli/murukku – snacks without meat).

The fibre-enriched SHSS showed significant improvement in nutritive value, as they contained more fibre (p = 0.001) and protein (p = 0.029) than control SHSS. When compared to commercially available snack product SHSS showed three-fold significant increase in protein (p = 0.000) and ash content (p = 0.001) and only 11%–12% total fat as compared to 31% fat in the market-available product. The most acceptable treatment in terms of overall sensory quality and nutritional aspects was T₃; however, T₂ was more shelf-stable during the storage period. The study showed that fibre-enriched snacks can be stored at ambient temperature for up to 35 days without substantial loss in physico-chemical, sensory and microbial quality. Hence, substituting rice flour with DFs can lead to the development of products with better sensory attributes and improved functionality.

The simplicity of the product in terms of composition, machinery and low production costs makes it an easily adoptable one by small-scale entrepreneurs, especially those belonging to semi-urban areas.

Incorporation of spent hen meat, a relatively cheap but abundant source of protein, in RTE products can serve as an effective way to alleviate protein malnutrition, whereas addition of fibre further improves the functionality of the product. The methodology can be easily taken up by small-scale entrepreneurs and create a market for snack-based functional meat products.

The surface characteristics of thermally and chemically modified wood, such as surface roughness, surface free energy (SFE) and wettability, are important properties that influence further manufacturing processes such as gluing and coating. The aim of this paper was to determine the influence of the surface roughness of thermally and chemically modified teak wood on their SFE, wettability and bonding quality for water-based acrylic and solvent-based alkyd varnishes. In addition, durability against subterranean termites in the field of these modified teak woods was also investigated to give a valuable information for their further application.

The woods tested in this study were fast-growing teak woods that were prepared in untreated and treated with furfuryl alcohol (FA), glycerol maleic anhydride (GMA) and thermal. SFE values were calculated using the Rabel method. The wettability values were measured based on the contact angle between varnish liquids and wood surfaces using the sessile drop method, and the Shi and Gardner model model was used to evaluate the wettability of the varnishes on the wood surface. The bonding quality of the varnishes was measured using a cross-cut test based on ASTM 3359-17 standard. In addition, durability against subterranean termites in the field of these modified teak woods was also investigated according to ASTM D 1758-06.

The results showed that furfurylated and GMA-thermal 220°C improved the durability of teak wood against termites. The furfurylated teak wood had the roughest surface with an arithmetic average roughness (Ra) value of 15.65 µm before aging and 27.11 µm after aging. The GMA-thermal 220°C treated teak wood was the smoothest surface with Ra value of 6.44 µm before aging and 13.75 µm after aging. Untreated teak wood had the highest SFE value of 46.90 and 57.37 mJ/m² before and after aging, respectively. The K values of untreated and treated teak wood increased owing to the aging treatment. The K values for the water-based acrylic varnish were lower than that of the solvent-based alkyd varnish. The untreated teak wood with the highest SFE produced the highest bonding quality (grades 4–5) for both acrylic and alkyd varnishes. The solvent-based alkyd varnish was more wettable and generated better bonding quality than the water-based acrylic varnish.

The originality of this research work is that it provides evaluation values of the durability and SFE. The SFE value can be used to quantitatively determine the wettability of paint liquids on the surface of wood and its varnish bonding quality.

The present study focused on examining the effect of treated wastewater (TWW) on soil chemical properties. Also, efforts were made to compare the soil chemical properties under TWW irrigation with that under groundwater (GW).

During the years 2021 and 2022, surface and subsurface soil samples were randomly collected in triplicate by using an auger fortnightly at two depths (20 and 40 cm) from the selected spot areas to represent the different types of irrigation water sources: TWW and GW. Samples of the GW and the TWW were collected for analysis.

This study examines the impact of TWW on soil characteristics and the surrounding environment. TWW use enhances soil organic matter, nutrient availability and salt redistribution, while reducing calcium carbonate accumulation in the topsoil. However, it negatively affects soil pH, electrical conductivity and sodium adsorption ratio, although remaining within acceptable limits. Generally, irrigating with TWW improves most soil chemical properties compared to GW.

In general, almost all of the soil’s chemical properties were improved by irrigating with TWW rather than GW. Following that, wastewater is used to irrigate the soil. Additionally, the application of gypsum to control the K/Na and Ca/Na ratios should be considered under long-term TWW and GW usage in this study area in order to control the salt accumulation as well as prevent soil conversion to saline-sodic soil in the future. However, more research is needed to thoroughly investigate the long-term effects of using TWW on soil properties as well as heavy metal accumulation in soil.

This research aims to study a broad range of sustainability aspects and develop a set of indicators with their subjective relevance to each of the sustainability dimensions that will help to improve the sustainability level of the water system of Nur-Sultan (Kazakhstan).

The broader list of indicators (which were identified through a thorough review of the literature) was assessed by water-related industry professionals and experts who were asked to assess the compliance of suggested indicators to five criteria of sustainability using a Likert scale.

It was found that the highest-ranked indicators across all five categories were mainly related to the chemical and physical quality of water, followed by availability of individual water meters as well as water supply tariffs' adjustment to users' income, and issues of ageing infrastructure. The lowest-ranked indicators among all categories were mainly related to investments into research and development, water management and awareness, feedback systems and flexibility. The least ranked indicators are seen to be more related to the scenarios when basic needs are covered and the stakeholders have extra time and resources for advancing the levels of water infrastructure sustainability.

The ranked and categorized indicators can be used as a powerful decision-making tool to improve the sustainability of the water system of Nur-Sultan or any other city in a developing country.

By conducting this study, it was aimed to address the aforementioned gap in the field in terms of running a wider scope assessment of indicators rather than looking at conventional environmental and socio-economic aspects. This provides novelty to the study, especially in the context of developing countries that need more guidance in terms of sustainable development of the water-related infrastructure.

This study aims to determine the influence of bruise damage generated from the impact test on the physical, chemical and nutritional responses of tomato fruit.

The impact loading was applied from different heights. The impact energies for 20, 40 and 60 cm drop heights were 129.59, 259.18 and 388.77 mJ, respectively. The injured samples were kept for 48 hours at low (10 °C) and ambient (22 °C) storage temperatures. Weight loss, firmness, color, total soluble solids (TSS), lycopene and carotenoids were measured before the impact test (day 0) and after 48 hours of the impact and storage.

The drop height of 60 cm and storage at 22 °C showed the highest values in the bruised area. The impact from the 60 cm drop height significantly reduced weight, lightness, yellowness, hue, firmness, lycopene and carotenoids, particularly at 22 °C storage condition. Redness (a*) and color index (CI) showed a remarkable increase (p < 0.05) at 22 °C on tomatoes affected from the highest impact level (388.77 mJ) after 48 hours of storage. No pronounced significance was seen between TSS and drop heights. This study has confirmed that tomato bruising for a short-term storage period induces physiological changes at different storage temperature conditions.

The study can confirm the crucial role of inappropriate handling in increasing fresh produce loss within short-term storage. Also, this research can be considered as a guideline for transporters, handlers, processors, distributors and horticulture researchers in the fresh produce supply chain during postharvest operations.

Exposure to poor indoor air in refurbished buildings is a matter of health concern due to the growing concentrations of various contaminants as a result of building airtightness without amendment of ventilation, or the use of building materials such as glue, paint, thinner and varnishes. Recent studies have been conducted to measure indoor air pollutants and assess the health risks affecting the quality of life, productivity and well-being of human beings. However, limited review studies have been recently conducted to provide an overview of the state of knowledge. This study aims to conduct a scoping review of indoor air quality (IAQ) in the context of refurbished or energy-retrofitted buildings.

A systematic screening process based on the PRISMA protocol was followed to extract relevant articles. Web of Science, Scopus, Google Scholar and PubMed were searched using customised search formulas. Among 276 potentially relevant records, 38 studies were included in the final review covering a period from 2015 to 2022.

Researchers mapped out the measured compounds in the selected studies and found that carbon dioxide (CO₂) (11%) and total volatile organic compounds (11%) were among the most commonly measured contaminants. Two trends of research were found including (1) the impact of ventilative properties on IAQ and (2) the impact of introducing building materials on IAQ.

The contribution of this study lies in summarising evidence on IAQ measurements in refurbished buildings, discussing recent advancements, revealing significant gaps and limitations, identifying the trends of research and drawing conclusions regarding future research directions on the topic.

This paper aims to study the physical and chemical characteristics of inkjet titanium dioxide inks for cotton fabric digital printing.

Different dispersing agents through the reaction of glycerol monooleate and toluene diisocyanate were prepared and then performed by using three different polyols (succinic anhydride-modified polyethylene glycol PEG 600, EO/PO Polyether Monoamine and p-chloro aniline Polyether Monoamine), to obtain three different dispersing agents for water-based titanium dioxide inkjet inks. The prepared dispersants were characterized using FTIR to monitor the reaction progress. Then the prepared dispersants were formulated in titanium dioxide inkjet inks formulation and characterized by particle size, dynamic surface tension, transmission electron microscopy, viscosity and zeta potential against commercial dispersants. Also, the study was extended to evaluate the printed polyester by using the prepared inks according to washing and crock fastness.

The obtained results showed that p-chloro aniline Polyether Monoamine (J) and succinic anhydride modified polyethylene glycol PEG 600 (H) dispersants provided optimum performance as compared to commercial standards especially, particle size distribution data while EO/PO Polyether Monoamine based on dispersant was against and then failed with the wettability and dispersion stability tests.

These ink formulations could be used for printing on cotton fabric by DTG technique of printing and can be used for other types of fabrics.

The newly prepared ink formulation for digital textile printing based on synthesized polyurethane prepolymers has the potential to be promising in this type of printing inks, to prevent clogging of nozzles on the printhead and to improve the print quality on the textile fiber.

This study aims to offer an effective nanocomposite for potential use to consolidate and protect deteriorated archaeological pottery.

Three nanocomposites were used in the experimental study. This study used nano Primal AC33, silicon dioxide (SiO₂) and montmorillonite (MMT) nanoparticles to protect and consolidate pottery specimens. Pottery specimens were made at 800°C for this investigation. Consolidation materials were applied with a brush. The properties of the treated pottery specimens were assessed using several methods such as digital and scanning electron microscopes, static water contact angle, color alteration, physical properties and compressive strength.

Microscopic examination indicated the ability of the nano Primal AC33/MMT nanocomposites to cover the outer surface well and bind the inner granules. Concerning specimens with code F treated with nano Primal AC33 5%/MMT 3% nanocomposites, it achieved an increase in contact angle (120°), density (1.23 g/cm³) and compressive strength (561 kg/cm²), as well as a decrease in color change (ΔE = 2.62), water absorption (4.45%) and porosity (5.46%). The novelty of the results is due to the characteristics of nano Primal AC33 5%/MMT 3% nanocomposites used in the current study.

This study describes the significant results of the analytical methods used for evaluating consolidation materials used in this study. The findings offer useful information for the protection of archaeological pottery. The investigation indicated that nano Primal AC33 5%/MMT 3% nanocomposites gave the best results. Therefore, it is recommended to use this nanocomposite to consolidate archaeological pottery. As a result, the current work provides a promising first step in conserving archaeological pottery for future studies.

In the wine industry, maintaining superior quality standards is crucial to meet the expectations of both producers and consumers. Traditional approaches to assessing wine quality involve labor-intensive processes and rely on the expertise of connoisseurs proficient in identifying taste profiles and key quality factors. In this research, we introduce an innovative and efficient approach centered on the analysis of volatile organic compounds (VOCs) signals using an electronic nose, thereby empowering nonexperts to accurately assess wine quality.

To devise an optimal algorithm for this purpose, we conducted four computational experiments, culminating in the development of a specialized deep learning network. This network seamlessly integrates 1D-convolutional and long-short-term memory layers, tailor-made for the intricate task at hand. Rigorous validation ensued, employing a leave-one-out cross-validation methodology to scrutinize the efficacy of our design.

The outcomes of these e-demonstrates were subjected to meticulous evaluation and analysis, which unequivocally demonstrate that our proposed architecture consistently attains promising recognition accuracies, ranging impressively from 87.8% to an astonishing 99.41%. All this is achieved within a remarkably brief timeframe of a mere 4 seconds. These compelling findings have far-reaching implications, promising to revolutionize the assessment and tracking of wine quality, ultimately affording substantial benefits to the wine industry and all its stakeholders, with a particular focus on the critical aspect of VOCs signal analysis.

This research has not been published anywhere else.

Globally, consumer’s inclination towards functional foods had noticed due to their greater health consciousness coupled with enhanced health-care cost. The fact that probiotics could promote a healthier gut microbiome led projection of probiotic foods as functional foods and had emerged as an important dietary strategy for improved human health. It had established that ice cream was a better carrier for probiotics than fermented milked due to greater stability of probiotics in ice cream matrix. Global demand for ice cream boomed and probiotic ice cream could have been one of the most demanded functional foods. The purpose of this paper was to review the technological aspects and factors affecting probiotic viability and to standardize methodology to produce functional probiotic ice cream.

Attempt was made to search the literature (review and researched papers) to identify diverse factors affecting the probiotic viability and major technological challenge faced during formulation of probiotic ice cream. Keywords used for data searched included dairy-based functional foods, ice cream variants, probiotic ice cream, factors affecting probiotic viability and health benefits of probiotic ice cream.

Retention of probiotic viability at a level of >10⁶ cfu/ml is a prerequisite for functional probiotic ice creams. Functional probiotic ice cream could have been produced with the modification of basic mix and modulating technological parameters during processing and freezing. Functionality can be further enhanced with the inclusion of certain nutraceutical components such as prebiotics, antioxidant, phenolic compounds and dietary fibres. Based upon reviewed literature, suggested method for the manufacture of functional probiotic ice cream involved freezing of a probiotic ice cream mix obtained by blending 10% probiotic fermented milk with 90% non-fermented plain ice cream mix for higher probiotic viability. Probiotic ice cream with functional features, comparable with traditional ice cream in terms of technological and sensory properties could be produced and can crop up as a novel functional food.

Probiotic ice cream with functional features may attract food manufacturers to cater health-conscious consumers.