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Article
Publication date: 4 September 2017

Asmae Bouoidina, Mehdi Chaouch, Abdelfattah Abdellaoui, Amal Lahkimi, Belkheir Hammouti, Fadoua El-Hajjaji, Mustapha Taleb and Ayssar Nahle

The inhibition effect of Foeniculum vulgare seeds’ (FVS) extract on the corrosion of mild steel in acidic medium was studied using weight loss, electrochemical impedance…

Abstract

Purpose

The inhibition effect of Foeniculum vulgare seeds’ (FVS) extract on the corrosion of mild steel in acidic medium was studied using weight loss, electrochemical impedance spectroscopy and Tafel polarization, as well as the surface morphology of the mild steel.

Design/methodology/approach

Weight loss measurements, potentiodynamic tests, electrochemical impedance spectroscopy studies and gas chromatography/mass spectrometry and scanning electron microscopy analysis of FVS extract were performed.

Findings

FVS extract acts as a good inhibitor for the corrosion of mild steel in 1.0 M HCl. The inhibition efficiency increases with the increase in inhibitor concentration but decreases with the increase of temperature.

Practical implications

FVS extract was observed to play an important role in the corrosion inhibition of mild steel in acidic solution.

Originality/value

This paper is intended to be added to the family of green inhibitors which are highly efficient inhibitors and can be used in the area of corrosion prevention and control.

Details

Anti-Corrosion Methods and Materials, vol. 64 no. 5
Type: Research Article
ISSN: 0003-5599

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Article
Publication date: 1 March 1980

Earlier in the year, during the national steel industry strike, the House of Lords overturned a judgment of Lord Denning, MR, that sections of the industry unaffected by…

Abstract

Earlier in the year, during the national steel industry strike, the House of Lords overturned a judgment of Lord Denning, MR, that sections of the industry unaffected by the trade dispute could be regarded as outside the Act and its amendments and that unions could be restrained in their application of immune activities to those firms. The decision apart, their Lordships in delivering judgment reaffirmed that only Parliament had power to make the Law; it was not the function of Judges to do this, their's to interpret and apply the Law. In strict legal terms and applying to statutes and statutory instruments, this is true; but in the widest sense, judges have been making law for centuries. Otherwise, from whence cometh the Common Law, one of the wonders of the world, if not from the mouths of H.M. Judges. Much of it is now enshrined in statute form, especially Criminal Law, but initially it was all judge‐made. In most systems of human control and function, complete separation is rarely possible and when attempted the results have not been conspicuously successful.

Details

British Food Journal, vol. 82 no. 3
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 1 November 1933

Attention has often been directed to the fact that much unwrapped bread becomes dangerously dirty by the time it is consumed, and there is now a considerable body of…

Abstract

Attention has often been directed to the fact that much unwrapped bread becomes dangerously dirty by the time it is consumed, and there is now a considerable body of opinion in favour of making the wrapping compulsory. The hygienic advantages of this are unquestionable; for although a loaf may be of a high standard of purity on leaving the factory, there are ways by which much contamination may occur subsequently. There are dangers, beyond the control of Sanitary Authorities, arising from contamination by dirty hands, clothing, baskets and carts; the dust from streets, doorsteps and window sills; and from the organisms of disease harboured by apparently healthy “carriers” of infection; and very often pieces of crust are given to little children to bite upon, in order to aid the development of their teeth and gums.—Dr. G. H. Dart (the Medical Officer of Health for Hackney) has recently emphasised the fact that there is much typhoid and paratyphoid fever, and other disturbances of health, which occur without any source of infection being traced; and he maintains that it is a reasonable assumption that some of this infection results from our failure to adopt measures for safeguarding the cleanliness of bread. From a small investigation upon five loaves, it was found recently that four of them yielded bacteriological results that testified to gross contamination—a number of streptocococci, staphylococci and coliform organisms having been found upon each of the four loaves. It will not be disputed that the value of the precautions adopted, even in the most hygienic bakeries, may be greatly discounted by the failure to protect the bread from contamination in its subsequent passage to the consumer; and it seems—to say the least of it—inconsistent, to provide against the contamination of meat (as by the 1924 Meat Regulations)—an article of food which is cooked before consumption—and to ignore the contamination of bread which is eaten as delivered to the purchaser. That bread can be wrapped without loss of flavour and at little cost has been demonstrated in America and by some bakers in England. In a useful paper by C. H. F. Fuller, B.Sc, A.I.C., Research Laboratories, Messrs. J. Lyons & Co., Ltd., which appeared in the last issue of the Journal of the Royal Sanitary Institute, attention is drawn to the fact that it is possible, by the employment of a waxed paper wrapping, largely to eliminate moisture loss from the loaf, and thus to secure a loaf which remains longer in a palatable condition, owing to delay in the onset of staling; but before wrapping, the loaf must be cooled until the centre attains a temperature not far beyond that of the outside air, in order to avoid the occurrence of “sweating,” i.e., deposition of moisture on the crust and inside of the wrapper. He also refutes the contention that the wrapping of bread necessarily leads to the absorption of foreign flavours from the wax or paper; for trouble from these causes is avoidable if suitable measures are adopted. Indeed, the whole subject of bread wrapping has been submitted to a close examination by a number of investigators; and in general there is agreement among them that no deleterious effect upon the quality of the bread results, and that the public would benefit from the resulting improvement in cleanliness, freshness and palatability. The hygienic considerations in reference to bread apply also to all exposed food which is not washed, peeled, cooked or treated in same way which removes dirt or renders it safe for consumption. The obvious remedy for the dangers involved by our neglect is to press for legal powers to enforce the necessary precautions and to educate public opinion upon the need for these.

Details

British Food Journal, vol. 35 no. 11
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 1 July 1938

The following definitions and standards for food products have been adopted as a guide for the officials of this Department in enforcing the Food and Drugs Act. These are…

Abstract

The following definitions and standards for food products have been adopted as a guide for the officials of this Department in enforcing the Food and Drugs Act. These are standards of identity and are not to be confused with standards of quality or grade; they are so framed as to exclude substances not mentioned in the definition and in each instance imply that the product is clean and sound. These definitions and standards include those published in S. R. A., F. D. 2, revision 4, and those adopted October 28, 1936.

Details

British Food Journal, vol. 40 no. 7
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 14 September 2015

Sourab Dua, Z. F. Bhat and Sunil Kumar

The purpose of this study is to explore the possibility of utilization of lemon peel extract as a natural antioxidant source in muscle foods. The products incorporated…

Abstract

Purpose

The purpose of this study is to explore the possibility of utilization of lemon peel extract as a natural antioxidant source in muscle foods. The products incorporated with lemon peel extract were assessed for various oxidative stability and storage quality parameters.

Design/methodology/approach

The study was designed to evaluate the effect of lemon peel extract on the oxidative stability and storage quality of Tabak-Maz, a popular traditional meat product. The products were prepared and treated with different concentrations of lemon peel extract (0.5, 1, 1.5 per cent) and were aerobically packaged in low-density polyethylene pouches and assessed for lipid stability and storage quality parameters under refrigerated (4 ± 1°C) conditions.

Findings

Lemon peel extract showed a significant (p < 0.05) effect on the lipid stability of the products as the treated products exhibited significantly (p < 0.05) lower thiobarbituric acid-reactive substances (TBARS) (mg malonaldehyde/kg) and free fatty acid (FFA) (per cent oleic acid) values for the entire period of storage. A significant (p < 0.05) effect was also observed on the microbiological characteristics of the products, as lemon peel extract treated products showed significantly (p < 0.05) lower values for total plate count, psychrophillic count and yeast and mould count throughout the period of storage. Coliforms were not detected throughout the period of storage. Significantly (p < 0.05) higher scores were observed for various sensory parameters of the treated products.

Originality/value

Lemon peel extract successfully improved the oxidative stability and storage quality of Tabak-Maz during refrigerated (4 ± 10°C) storage and may be commercially exploited as a natural antioxidant source in muscle foods.

Details

Nutrition & Food Science, vol. 45 no. 5
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 1 September 1930

The following is a brief outline of what seem to us the main points of the Act:—

Abstract

The following is a brief outline of what seem to us the main points of the Act:—

Details

British Food Journal, vol. 32 no. 9
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 14 November 2016

Sourab Dua, Z.F. Bhat and Sunil Kumar

Pomegranate rind has been reported to have strong antioxidant and antimicrobial properties. The study was conducted to evaluate the possibility of using pomegranate rind…

Abstract

Purpose

Pomegranate rind has been reported to have strong antioxidant and antimicrobial properties. The study was conducted to evaluate the possibility of using pomegranate rind extract as an efficient alternative to synthetic antioxidants and preservatives in fat-rich meat products, which are highly susceptible to lipid oxidation.

Design/methodology/approach

Tabak-Maaz, a fat-rich meat product, was used as a model system and treated with different concentrations of pomegranate rind extract (0.5, 1.0 and 1.5 per cent) and aerobically packaged within low-density polyethylene pouches and assessed for lipid oxidative stability and storage quality under refrigerated (4 to 1°C) conditions. The products were evaluated for various physicochemical, microbiological and sensory parameters at regular intervals of 0, 7, 14 and 21 days.

Findings

Pomegranate rind extract showed a significant (p < 0.05) effect on the lipid oxidative stability, as the treated products exhibited significantly (p < 0.05) lower TBARS (mg malonaldehyde/kg) values. A significant (p < 0.05) effect was also observed on the microbiological characteristics of the products, as treated products showed significantly lower values for microbial and yeast and mould counts and for free fatty-acid (% oleic acid) values. Sensory parameters showed significant (p < 0.05) decreasing trend for both control as well as treated products throughout the period of storage; however, significantly (p < 0.05) higher scores were observed for pomegranate rind extract-treated products when compared to the control.

Originality/value

Pomegranate rind extract successfully improved the lipid oxidative stability and storage quality of the products during refrigerated (4 ± 1°C) storage and may be commercially exploited by the meat industry as an efficient alternative without adversely affecting the sensory quality of the products.

Details

Nutrition & Food Science, vol. 46 no. 6
Type: Research Article
ISSN: 0034-6659

Keywords

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Article
Publication date: 5 May 2021

Scolastica Manyim, Ambrose Kipchumba Kiprop, Josphat Igadwa Mwasiagi, Cleophas Mecha Achisa and Mark Peter Odero

The majority of the synthetic dyes have been found to be non-biodegradable, toxic and carcinogenic. As a result, there has been a growing trend toward the use of natural…

Abstract

Purpose

The majority of the synthetic dyes have been found to be non-biodegradable, toxic and carcinogenic. As a result, there has been a growing trend toward the use of natural dyes as alternates to synthetic dyes. This shift calls for more research to come up with more sources of natural dyes to satisfy their increasing demand. Euclea divinorum plant has been used traditionally as a source of dye, however, its textile dyeing properties have not been studied. This study aims to determine the textile dyeing properties of E. divinorum extract.

Design/methodology/approach

Optimization of dyeing conditions of Euclea divinorum natural dye extract on the cotton fabric was done using response surface methodology (RSM). The combined effects of examined dyeing conditions on the relative color strength (K/S) were studied using a central composite experimental design. Analysis of variance (ANOVA) was used to determine the significance of the statistical model generated for the study. Mordanting effects were measured using standard ISO wash, rub and lightfastness tests.

Findings

The optimum dyeing conditions were found to be 68 min, pH 3.3 and 82°C with color strength 0.609. Temperature and pH showed some interaction effects during the dyeing experiments. The predicted optimum K/S value was validated experimentally using the optimum conditions and was found to be in agreement with the experimental values. All the metallic mordants used enhanced the color strength and provided a variety of brown shades, therefore, a suitable alternative for the toxic synthetic dyes.

Originality/value

Optimization of dyeing conditions of Euclea divinorum dye on cotton using RSM and mordanting at optimal conditions has not been done elsewhere.

Details

Research Journal of Textile and Apparel, vol. ahead-of-print no. ahead-of-print
Type: Research Article
ISSN: 1560-6074

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Article
Publication date: 14 March 2016

S. O. Salawu, O. F. Alao, O. F. Faloye, A. A. Akindahunsi, A. A. Boligon and M. L. Athayde

The purpose of this paper is to focus on the antioxidant properties of two phenolic-rich varieties of Nigerian local rice and their anti-cholinesterase potential after in

Abstract

Purpose

The purpose of this paper is to focus on the antioxidant properties of two phenolic-rich varieties of Nigerian local rice and their anti-cholinesterase potential after in vitro-simulated gastrointestinal digestion, with the aim of establishing their actual antioxidant and nutraceutical potential after their passage through the gastrointestinal tract upon consumption.

Design/methodology/approach

Two local rice varieties, commonly referred to as “Gboko” and “Ofada” rice commonly grown in Benue State, a middle belt region of Nigeria and south western regions of Nigeria, respectively, were locally processed. Each of the processed grains were divided into two portions; one portion was left uncooked, while the second portion was boiled conventionally as eaten, dried and subsequently milled into powder. The milled samples of the raw and boiled rice were treated with acidified methanol to obtain the methanol extracts; another portion of each samples was subjected to in vitro enzyme digestion using standard methods to mimic human digestion; and the third portion was treated using the same scheme of in vitro digestion without the sets of enzyme which was used to serve as a control for enzyme treatment. The quali-quantitative phenolic profiles of the two local varieties were carried out with the aid of high-performance liquid chromatography with diode-array detection (HPLC-DAD) method. The antioxidant potential and anti-cholinesterase action of the methanolic extracts, the simulated in vitro digested model and the enzyme-treated controls of the rice samples were determined using standard methods and data obtained were subjected to ANOVA; the differences of means were separated using Duncan’s multiple range test (DMRT).

Findings

The quali-quantitative assessment of phenolic compounds in the two studied local varieties revealed the presence of some phenolic acids and flavonoids, with a decreased level of most of the identified phenolic compounds after boiling. In vitro enzyme-digested rice for both raw and boiled rice samples showed significantly higher total phenolic content, total flavonoid content, ferric-reducing antioxidant power, 2, 2′-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid (ABTS+) scavenging and NO− inhibitory activities than the aqueous-methanolic extracts and the enzyme-treated controls. The aqueous-methanolic extracts displayed a higher 1, 1 diphenyl-2-picrylhdrazyl radical scavenging activity and inhibited Fe2+-induced lipid oxidation in rat’s brain and liver homogenate than that displayed by the in vitro enzyme-digested samples. In vitro enzyme-digested and boiled “Gboko” and “Ofada” rice and raw “Ofada” rice have the potential of inhibiting acetylcholine esterase (AChE) activity. While methanolic extracts of raw and boiled “Ofada” and “Gboko” rice exhibited the potential to inhibit butrylcholinesterase activity. The result of this paper indicates that the selected rice varieties possess antioxidant capacities which are better released after the simulated in vitro enzyme digestion; the result also showed the anti-cholinesterase potential of the studied rice grains and, therefore, they can be considered as nutraceutical health supplements.

Originality/value

The paper has demonstrated the antioxidant potentials of the phenolic-containing two Nigerian local rice varieties and established their anti-cholinesterase potential after simulated in vitro enzyme digestion.

Details

Nutrition & Food Science, vol. 46 no. 2
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 21 February 2020

Yuni Sri Rahayu

The study aimed at developing the bioremediation model of Lapindo mud through multisymbiotic organism.

Abstract

Purpose

The study aimed at developing the bioremediation model of Lapindo mud through multisymbiotic organism.

Design/methodology/approach

The research was conducted using completely randomized design. The model plants chosen in this research were soybean. The interaction pattern during the treatment was used to develop the bioremediation model based on the parameters.

Findings

The results showed that there was an effect of the type of organism on the parameters, namely: the growth of plant (biomass, height, length of root, and number of leaves), the biomass of root nodules, the percentage of mycorrhizal infection, the content of water, nitrogen, phosphorus, and total petroleum hydrocarbons (TPHs). There was a pattern of multisymbiotic interaction between each organism and roles of each symbiont in that interaction. Therefore, the plants were capable of surviving in the environment of Sidoarjo Lapindo mud. This pattern can be named as the bioremediation model proposed, which is the analogy of tripartite symbiosis between plants, mycorrhizae, and Rhizobium but also adding plant growth bacteria such as phosphate-solubilizing bacteria and hydrocarbon degradation bacteria. The implementation of this model can be used to treat oil-contaminated soil in order to be used as a plant growth medium.

Originality/value

Phytoremediation is a new and promising approach to remove contaminants in the environment but using plants alone for remediation confronts many limitations. Therefore, the application of plant-growth-promoting rhizobia (PGPR) has been extended to remediate contaminated soils in association with plants (Zhuang et al., 2007). The development of the model will use the analogy of tripartite symbiosis between plants, mycorrhizae, and Rhizobium. The developed model will be based on the interaction pattern on each parameters obtained. Bioremediation is chosen because it is considered an effective technique to transform toxic components into less toxic products without disrupting the surrounding environment. Besides, bioremediation is cheaper and environment-friendly because it utilizes microorganisms to clean pollutants from the environment (Nugroho, 2006).

Details

Management of Environmental Quality: An International Journal, vol. 31 no. 3
Type: Research Article
ISSN: 1477-7835

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