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The purpose of this paper is to investigate the conditions of the treatment using commercial lipase to improve the hydrophilicity of the polyethylene terephthalate (PET) fabrics.

The lipase treatment conditions, such as the pH, temperature, treatment time, and concentration, are controlled by measuring the hydrolytic activity, moisture regain, and wettability of the treated fabrics. The effects of calcium ions on the moisture regain and wettability of the treated fabrics are also evaluated.

The lipase treatment conditions for PET fabrics are controlled at a pH of 7.5, a temperature of 30°C, a treatment time of 60 min, and a lipase concentration of 50 percent (owf). The moisture regain of the PET fabrics that are treated with lipase improved 3.3 times that of the untreated PET fabric. Calcium chloride did not affect the moisture regain of the treated fabrics but affected their wettability. The surface of the PET fabrics that are treated under optimum conditions and in the presence of calcium chloride showed many cracks and voids, unlike the surface of the untreated PET fabrics.

The lipase treatment did not affect the handle of the PET fabrics in the present paper because the weight loss is very small.

In this paper, the control conditions for the improvement of the hydrophilicity of PET fabrics using the low‐cost commercial lipase are determined. The results of the study could further the environment‐friendly finishing of PET fabrics.

This study paper aims to evaluate the Phytochemical Composition, anti-obesity, anti-antipyretic and analgesic effect of Ephedra alata (Ea) extracts.

Obesity was induced in male Wistar rats through a high-fat/fructose diet (HF/FD). Control rats received a standard diet.

Results of this study showed that the Ea methanol extract (MEEa) exhibited a prominent selective inhibitory effect against lipase activity (IC50 = 1.29 mg/ml) as compared to water and ethyl acetate extracts (with IC50 = 1.63 and 1.89, respectively). Also, MEEa exert antipyretic and analgesic activities. In high-fat-high-fructose diet rats, the administration of MEEa inhibited lipase activity in the intestine, pancreas and serum by 53%, 40% and 53%, respectively. It was found to significantly decrease body weight by 20% (p = 0.09) and delay the absorption of triglycerides (TG), total cholesterol (TC), LDL-cholesterol (LDL-C) and increase HDL-cholesterol (HDL-C). In addition, MEEa efficiently decreased a-amylase activity in the intestine, pancreas and serum by 43%, 26% and 46%, respectively, and blood glucose level by 35% (p = 0.06).

To the best of the authors’ knowledge, this study demonstrates for the first time that MEEa are efficient in preventing obesity and hyperglycemia, pain and fever.

This study aims to elaborate on the microencapsulation of the plant extract (PE, from Camellia sinensis leaf, clover flower and cocoa flower) and the preparation of a slow-release lining fabric loading the PE microcapsule.

PE was microencapsulated into polyvinyl alcohol (PVA) shells through interfacial polymerization. The morphology, thermal stability, slow-release property and drug loading ratio of the PVA/PE microcapsules were characterized to ensure the availability in coating finishing. To find the optimum parameters, the composite fabrics were prepared from non-woven fabrics coated by calcium alginate hydrogel, which glued mass fractions of microcapsules and dried in different ways. To evaluate the effectiveness, a lipase enzyme activity test was conducted.

Under optimal conditions, the PVA/PE microcapsules with smooth surface have an average particle size of 14.5 um, and they are expected to reach a loading ratio of 38.5 per cent while remaining stable under 220°C. Given a microcapsule of 4 per cent (of the mass), the composite fabric has a good hand feeling, being prepared through calcium chloride coating. It is shown that the inhibition ratios of the microcapsules and composite fabrics on lipase are 31.3 and 21.0 per cent, respectively.

The composite fabric could be prepared through the other finishing methods such as padding and printing. In addition, the release mechanism of the composite could be studied.

This study provided a simple and effective way to prolong the duration of PE. This way was conductive to protect environmental sensitive PEs from being destroyed in compositing processes.

Preparing composite fabrics for transdermal delivery system was novel and other kind of plant extracts could be used in this way.

The purpose of this paper is to study the immobilization of porcine pancreatic lipase (PPL), in an organic matrix by a covalent cross-linking method to sense propylparaben (PP) present in aqueous solution.

PPL immobilization was performed by the covalent cross-linking method, using bovine serum albumin (BSA) in the presence of saturated glutaraldehyde vapor (GA). The preparation of the enzymatic membrane involves the incorporation of porcine pancreatic lipase (PPL), bovine serum albumin (BSA) and glycerol into a phosphate buffer solution (PBS). Characterization of this sensor was performed by impedance spectroscopy (EIS) and scanning electron microscope (SEM). The effect of experimental conditions such as PPL activity, potential, scan rate, PP concentration, pH and presence of interfering elements were studied by cyclic voltammetry.

Under the optimal experimental conditions, a number of significant factors were optimized. The method exhibited good linearity in the range of 10^–14 to 10^–9 mol/L with a good correlation coefficient of 0.957, detection limit (LOD) of 3.66 × 10^–15 mol/L and high sensitivity of 1.086 mA mol⁻¹L. The authors also obtained a very good coverage rate of the surface equal to 91.44%, and hydrolytic activity of lipase is evaluated to 26.64 mmol min⁻¹. The stability and the interference were also evaluated. The equivalent circuit used to explain the electrochemical behavior of modified electrode is a Randle circuit.

The main application of biosensors is the detection of biomolecules that are either indicators of a disease. For example, electrochemical biosensing techniques can be used as clinical tools to detect breast tumors, because these compounds (PP) were found in breast tumors.

The result registered in this paper indicates that the developed sensor is an efficient, fast, simple and inexpensive analytical tool that can be used for the analysis of water containing PP.

Pearl millet (Pennisetum glaucum) is a rich source of nutrients as compared to the major cultivated cereal crops. However, major factors which limit its utilization are the presence of anti-nutritional factors (phytate, tannins and polyphenols) which lower availability of minerals and poor keeping quality because of higher lipase activity. Therefore, this paper aims to focus on the impact of different processing methods on the nutrient composition and anti-nutritional components of pearl millet.

This is a literature review study from 1983 to 2017, focusing on studies related to pearl millet processing and their effectiveness in the enrichment of nutritional value through reduction of anti-nutritional compounds.

From the literature reviewed, pearl millet processing through various methods including milling, malting, fermentation, blanching and acid as well as heat treatments were found to be effective in achieving the higher mineral digestibility, retardation of off flavor, bitterness as well as rancidity problems found during storage of flour.

Through this review paper, possible processing methods and their impact on the nutrient and anti-nutrient profile of pearl millet are discussed after detailed studied of literature from journal articles and thesis.

The purpose of this study is to investigate the effect of olive cake (OC) on oxidant/antioxidant biomarkers, lipase activity and on the histological analysis of epididymal fat, in high-fat diet (HFD)-induced obese rats.

Male obese rats were divided into two groups and were fed an HFD supplemented (HFD-OC) or not (HFD) with OC for 28 days. A control group was fed a standard diet for the same experimental period.

HFD significantly increased body weight, which was reduced by OC in the HFD-OC compared to HFD (p = 0.038). Lipase activity was higher (52%; p = 0.009) in the HFD group than the control group. Administration of OC to the obese rats decreased significantly this activity (38%; p = 0.025) compared to the HFD group. Serum thiobarbituric acid-reactive substances, lipid hydroperoxide and advanced oxidation protein products levels were significantly increased in the HFD group than the control group (p = 0.032, p = 0.023 and p = 0.017, respectively). These levels were significantly reduced in HFD-OC compared to the HFD group (p = 0.030, p = 0.021 and p = 0.010, respectively). Superoxide dismutase, glutathione peroxidase and catalase activities were decreased (53%; p = 0.04), (61%; p = 0.03) and (32%; p = 0.002), in the HFD group than the control group. OC restored these activities (46%; p = 0.01), (58%; p = 0.003) and (30%; p = 0.0003) in the HFD-OC rats than the HFD rats. Consumption of the HFD resulted in adipocyte hypertrophy. Indeed, epididymal adipocyte size was significantly larger in the HFD group than the control group (p = 0.0001), whereas it was reduced in the HFD-OC compared to the HFD group (p = 0.012).

OC possesses an anti-obesity effect. This effect might be mediated by lipase inhibition, reduced oxidative stress and increased antioxidant activities. In addition, the reduction of fat accumulation in adipose tissue by OC consumption is reflected by reducing adipocyte size.

The purpose of this paper is to investigate in situ production of aroma‐active esters in dairy foods so as to improve flavour and to produce fruity flavour concentrate.

Lipase, ethanol or bacterial cultures are added to dairy media (milk, cream or cheese) and incubated for a period of time (from hours to months). Samples are then taken and analysed for aroma‐active esters using gas chromatography (GC) or gas chromatography‐mass spectrometry (GC‐MS).

Analyses of samples show that significant levels of ethyl esters of fatty acids are produced in milk, cream, enzyme‐modified cheese and natural cheese. All the dairy foods possess an intense pleasant fruity aroma.

This is a natural way to generate fruity flavours in dairy foods to enhance flavour and thus, consumer acceptance. The fruity flavour concentrate can also be used as a flavouring ingredient in dairy and non‐dairy food applications. Natural pure esters may also be extracted, separated and concentrated for wider flavour and fragrance applications. This approach may provide a cost‐effective solution to the increasing surplus of milk fat.

Reviewing the Food Standards Report on Misdescriptions contained in this issue—the terms, names, phrases widespread in the field of agriculture and food—one cannot fail to notice the impressive role that words generally play in everyday use of language, especially in those areas where widespread common usage imports regional differences. The modern tendency is to give to words new meanings and nowhere is this so apparent as in the food industry; the Food Standards Committee considered a number of these. The FSC see the pictorial device as making a deeper impression than mere words in relation to consumer preference, which is undoubtedly true. Even Memory can be compartmentalized and especially with the increasing years, the memory tends to become photographic, retaining visual impressions more strongly than the written word. Auditory impressions depend largely on their accompaniments; if words are spoken with the showing of a picture or sung to a catchy tune, these will be more strongly retained than mere words on a printed label. At best, pictorial devices give rise to transient impressions, depending on the needs and interests of the viewer. Many look but do not see, and as for spoken words, these may “go in one ear and out of the other!”.

The term rancid is used to describe either objectionable odours or tastes in many food products. In this article P.J. Barnes PhD and T. Galliard DSc, FRSC, FIFST outline the causes, methods of measurement and ways of preventing rancidity in foods.

The health-promoting phytochemicals such as phenolic compounds and flavonoids present in nonfatty portion of pecan nut remain overlooked. The present study aimed to evaluate the nutritional and antinutritional/phytochemical constituents of pecan nut and its effect (as a whole nut flour) on the blood lipid profile in the rat model.

The nutritional composition as well as phytochemicals were evaluated by using standard chemical methods. A controlled randomized study was conducted to assess the hypocholesterolemic effect of nut supplementation in male Wistar albino rats.

Phytochemicals/antinutrients analysis exhibited remarkable amount of phenolic compounds (47.05 ± 9.85–302.67 ± 7.72 mg GAE/100 g) and flavonoids (44.95 ± 0.23 mg/100 g) with low trypsin inhibitor activity (TIA) (1.18 ± 0.03 TIU/mg), saponins (0.49 ± 0.04 g/100 g), alkaloids (0.26 ± 0.03 mg/100 g), phytic acid (854.75 ± 15.47) and oxalates (8.15 ± 0.58 mg/100 g) content. Kernel oil showed 2.87 ± 0.75 meq O₂/kg oil peroxide value (PV), well below the maximum permissible limit, demonstrating good oxidative stability of pecan oil. Pecan nut-supplemented diet exhibited a favorable alteration in the blood lipid profile by decreasing total cholesterol (TC) (from 85.42 ± 1.62–229.23 ± 3.43 to 72.24 ± 1.39–106.10 ± 1.69 mg/dl) and low-density lipoprotein cholesterol (LDL-C) (from 64.02 ± 1.96–199.07 ± 4.40 to 38.73 ± 0.79–55.48 ± 1.69 mg/dl) and increasing high density lipoprotein cholesterol (HDL-C) (from 8.70 ± 0.85–9.64 ± 1.10 to 20.25 ± 0.65–24.96 ± 0.56 mg/dl) when compared with control (CC).

This information would be further useful for assessing the biological quality of pecan nut as well as developing value-added food products by exploiting deoiled pecan protein concentrates.

Pecan nut is a rich source of traditional nutrients and phytochemicals and can be recommended to patients with hypercholesterolemia and related cardiovascular diseases.