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The purpose of this paper is to assess the potential of papaya juice fermentation and to evaluate the kinetic changes of volatile organic compounds (VOCs) produced during fermentation by three commercial wine yeasts.

Laboratory‐scale fermentations were carried out in papaya juice using three commercial wine yeasts Saccharomyces cerevisiae var. bayanus strains EC‐1118 and R2, and S. cerevisiae MERIT.ferm. Brix, pH, optical density and yeast cell count were determined during fermentation. VOCs were analysed by headspace‐solid phase microextraction with gas chromatography‐mass spectrometry‐flame ionization detector (HS‐SPME‐GC‐MS/FID).

During fermentation, the three wine yeasts grew actively and showed similar growth patterns. Changes in Brix and pH were similar among the three yeasts. A range of VOCs were produced during fermentation including fatty acids, alcohols, acetaldehyde, esters and acetoin. Esters were the most abundant VOCs produced. Some VOCs indigenous to the papaya juice such as benzaldehyde, β‐damascenone and benzyl isothiocyanate were consumed during fermentation. Some VOCs increased initially, and then decreased during fermentation. Overall, the profiles of VOC changes during fermentation were similar among the three yeasts with some differences observed.

The paper suggests that papaya fermentation with S. cerevisiae yeasts are likely to result in papaya wine with similar flavours. New approaches are required to produce papaya wine with distinct flavours and to enable differentiation of papaya wines by exploiting non‐Saccharomyces yeasts in conjunction with Saccharomyces yeasts and/or by adding selected nitrogen sources.

Mixed fruit nectars present a combination of different tastes and flavors with combined nutritional attributes. Therefore, the purpose of this paper is to develop and optimize the process variables for blended nectar based upon papaya (Carica papaya) and bottle gourd (Lagenaria siceraria).

The nectar based upon papaya and bottle gourd was prepared with varying levels of papaya/bottle gourd juice concentration (1.5:1‐ 4:1), sugar concentration (12‐21 per cent), citric acid concentration (0.30‐0.50 per cent) and optimized using response surface methodology. A central composite rotatable design (CCRD) with three levels for three independent variables was used for optimization studies. The responses measured were pH, TA, TSS, flavor and taste of the developed nectar. Responses were numerically optimized in combination with design expert software.

The models developed for all responses were significant without significant lack of fit. Papaya/bottle gourd juice concentration ratio, sugar concentration and citric acid level were optimized at 2.47:1, 20.95 and 0.30 per cent, respectively, in order to obtain a pH, titrable acidity and TSS of 3.99, 0.348 and 20.80, respectively, with hedonic scale sensory ratings of 7.43 and 7.18 for flavor and taste, respectively, of the nectar.

The commercial production of such nectar using these optimized conditions may add new dimension to the health beverage industry.

Development of such health‐promoting mixed fruit nectars will boost demand of healthy beverage foods in society.

The product can be developed successfully using these optimized conditions. Since both papaya and bottle gourd have beneficial nutritional and medicinal properties, the development of nectar using these fruits with high sensory acceptance can prove a boon for market promoting health foods.

This paper aims to highlight the candidature of papaya/Carica papaya L. extracts (PLE) and oregano/Origanum vulgare leaves extract (OLE) as novel natural antioxidants, which was further fortified into goat meat nuggets to evaluate quality changes and storage stability at refrigeration temperature (4 ± 1ºC) for 20 days.

Three different products, namely, control (without phyto-extracts), T−1: PLE (0.5 per cent) and T-2: OLE (1.0 per cent) fortified goat meat nuggets, were prepared and subjected for various quality attributes with relation to storage stability.

It was observed that pH significantly (p = 0.14) decreased till 10th day of storage i.e. from 6.49 to 6.32 (control), 6.37 to 6.28 (T−1) and 6.45 to 6.43 (T-2) afterword showed increasing trend till further storage of 20 days in control, as well as treated products. Water activity was non-significant (p = 0.01) on first day of storage and decreased up to 20th day. PLE treated product showed good margin of microbiological protection followed by OLE and least was found in control. L* value showed increasing trend (p = 0.03) throughout storage and ranged from 50.15 to 54.27, while a* values were decreased significantly from 10.36 to 9.06, 10.86 to 9.49 in PLE (p = 0.02) and OLE (p = 0.03), respectively. Sensory panel awarded the highest score for fortified goat meat nuggets, justifying the best quality attributes in term of texture attributes of the treated products. Thus, papaya and oregano leave extracts proved in the extension of shelf life and can be further harvested to develop functional goat meat nuggets.

In search of novel bioactive phyto-extract, meat industry focussed most of the research towards natural anti-oxidants. In the view of same, the present research strategy was planned to examine candidature of Carica papaya L. and OLEs as novel natural antioxidant into meat system during aerobic packaging storage. Goat meat nuggets are amongst the most convenient and famous snack, as well as nutritious meat products, but lacks functional properties. Therefore, with implication of present research at practical level, meat industry can develop function goat meat nuggets by incorporating Carica papaya L. and Origanum vulgare extracts as natural and novel bioactive antioxidants with improved functionality.

This is the first attempt to develop functional goat meat nuggets incorporated with papaya/Carica papaya L. and oregano/OLE. This research can lead to be a pioneer work in meat science.

To evaluate the effect of different parts of Carica papaya (leaves (LV), seeds (SD), heart wood (HW) and bark (BK)) as eco‐friendly and non‐toxic mild‐steel corrosion inhibitors in H₂SO₄ at 30 to 60 ^oC.

Acid extracts of the different parts of Carica papaya were used as inhibitors in various corrosion tests. Gravimetric and gasometric techniques were used to characterise the mechanism of inhibition.

The LV, SD, HW and BK extracts were found to inhibit mild steel corrosion in H₂SO₄. The inhibition efficiencies of the plant's part extracts follow the trend: LV > SD > HW > BK. Inhibition efficiency increased with extracts concentration but decreased with temperature. Physical adsorption of the phytochemical components of the plant on the metal surface is proposed as the mechanism of inhibition. The experimental data fits well into the Langmuir and Temkin adsorption isotherms.

The plant extracts can be used in chemical cleaning and picking processes.

The research provides information on the possible use of the different parts of Carica papaya as sources of cheap eco‐friendly and non‐toxic corrosion inhibitors.

The purpose of this paper is to investigate various extracts of Annona squamosa L (Annonanceae) and Carica papaya L (Caricaceae) seeds for their antioxidant activity, free radical scavenging ability, total phenolic and flavonoid contents.

Samples from both the seeds were prepared by subjecting them to microwave‐assisted extraction. After determining their antioxidant properties and polyphenolic contents, correlation between them was also investigated.

Highest antioxidant activity (3,179.66 g gallic acid equivalent/g of dry extract) and phenol content were registered by chloroform:methanol extract of C. papaya seeds. Maximum radical scavenging activity (3,201.63 ascorbic acid equivalent antioxidant capacity g/100 g of dry extract) was exerted by water extract of A. squamosa seeds, whereas acetone extract of C. papaya registered highest flavonoid content among all extracts. Polar extracts were found to be better free radical scavengers compared with those less polar. Hexane extracts showed least DPPH radical scavenging activity. Acetone proved efficient in extracting flavonoids, whereas phenols were best extracted in a mixture of chloroform and methanol. Phenolic metabolites seem to be contributing significantly towards antioxidant activity of the C. papaya extracts, but less so in the case of A. squamosa.

There have been few reports on antioxidant activity of non‐edible parts of commonly consumed fruits. The research indicates that seeds may be a promising source of antioxidants, which may have therapeutic implications.

This paper aims to examine the recipe for and standard methods of dyeing cotton fabric with natural dyes from jackfruit wood extract. The dyeing of the fabric was performed by immersion it without heating for a short time to obtain the best results.

The dyeing experiment using cotton fabric with jackfruit wood extract was conducted by immersion at room temperature. The independent variables studied were the mordant method, type of mordant, mordant concentration, salt concentration and dyeing pH. The dependent variables were colour strength and colour fastness to washing and rubbing. The orthogonal array L16 (45) was used in the study to obtain the optimal values for each parameter of the response variables. The multi-response signal-to-noise (MRSN) method was used to optimise the five response variables with different quality characteristics so that the best parameters could be obtained based on the highest MRSN ratio value.

The best parameters were obtained at an MRSN value of 4.5254 under A3B3C1D2E4 conditions, namely, the dyeing process with post mordant, aluminium nitrate type mordant, mordant concentration of 10 g/L, salt concentration of 15 g/L and dyeing a pH: of 10. Under these conditions, the value of K/S was obtained at 1.893, colour fastness to washing (GS: 4) and (SS: 4–5), dry rubbing (SS: 5) and wet rubbing (SS: 4–5).

Obtaining a standard recipe and method for dyeing cotton cloth with jackfruit wood extract by immersion without heating is expected to lead to the development of natural dyes, and especially their application on an industrial scale. This standard and method can be used as technical guidelines by industry. The use of aluminum nitrate as a mordant will help achieve optimal dyeing results. The use of polyaluminium chloride (PAC) mordant, which has the potential to produce high colour strength, and papaya fruit sap, which has the capacity to increase colour fastness, still need to be developed to improve the results of natural dyes.

The standard recipe and dyeing method will be able to improve the results of the dyeing of cotton fabrics with natural dyes. Short immersion dyeing without heating and the optimal results obtained are the main attractions for their use by the textile/batik industry, as the process is easier and a lower cost. The results of dyeing with dark colours and good colour fastness mean the textile products are of the higher quality demanded by consumers, thereby increasing sales. This will encourage the use of and increase the need for natural dyes by industry, consequently reducing the use of synthetic dyes.

The use of natural dyes, chemical mordant from aluminum salts, and natural mordant from papaya fruit sap in the dyeing process in the textile/batik industry in Indonesia will produce eco-textile and eco-batik products that are environmentally friendly and of high quality. This in turn will increase consumer interest and sales, meaning that the income and economy of workers in the textile industry/crafts sector will also increase. In addition, the use of natural dyes with the selection of a safe mordant (not containing heavy metals) will reduce the use of synthetic dyes, which pollute and damage the aquatic environment.

This study found a standard recipe and method of dyeing cotton fabric with natural dyes from jackfruit wood extracted by immersion without heating for a short time to obtain the best results. In addition, the discovery was of PAC, a new mordant which is effective in the use of natural dyes can give high colour strength to cotton fabric. In addition to the discovery of a new mordant, PAC, which has the potential to produce high colour strength, papaya fruit sap also has the capacity to increase colour fastness with the use of natural dyes from the flavonoid group.

The purpose of this paper is to provide food science or biology students with a simple and reliable method of determining the antibacterial activity of a range of foods and biological materials that contain lysozyme.

The antibacterial effects of the materials reported to contain lysozyme were assayed by gel‐diffusion using the lysozyme‐sensitive bacterium Micrococcus lysodeikticus. The antibacterial effects of the selected test materials, namely fresh hen egg‐white, human saliva, Brussels sprouts, papaya and figs were compared against standard solutions of proprietary analytical crystalline hen egg‐white lysozyme.

The antibacterial activity of the test substances was similar to the effects of their lysozyme concentrations as quoted by other workers.

Antibacterial activity was higher in avian egg‐white and human saliva than in the assayed plant material. Measurement of the activity in the plant material was at the limits of the sensitivity of the method.

The two main practical methods for measuring lysozyme are either a gel‐diffusion assay or a spectrophotometric procedure. Gel‐diffusion assay provides a convenient procedure for student investigative work as it has a limited requirement for method development. Additionally, it is simple, cheap, reproducible and does not require specialist equipment. Further possible investigations for students are suggested.

The paper builds on established techniques to provide a procedure that is appropriate for student use for determining lysozyme activity in a variety of biological materials.

Reviews the UK market for exotic fruit and vegetable products with detailed consideration of the mango, papaya, avocado and pineapple markets. Concludes that there are opportunities for growth in this market despite infrequent. not regular. purchasing and the consumer′s perception of the products as expensive and a risk. Risk can be reduced by attention to quality at point of sale – ripe and ready to eat. Recommends common marketing strategies for an extending range of products with supermarkets the best distribution channels.

Renewable energy alternatives and nanoscale materials have gained huge attention in recent years due to the problems associated with fossil fuels. The recyclable battery is one of the recent developments to address the energy requirement issues. In this work, the development of nanoscale materials is focused on using green synthesis methods to address the energy requirements of hybrid electric vehicles.

The current research focuses on developing metal oxide nanoscale materials (NANO-SMs). The Zno-Aloe vera NANO-SM is prepared using the green synthesis method. The developed nanoscale materials are characterized using analysis methods like FESEM, TEM, XRD and FTIR.

The average size of ZnO-Aloe vera mono-crystalline was recorded as 60–70 nm/Hexagonal shape. The nanoscale materials are used for the detection of LPG gases. The sensitivity observed was 48%. The response time and recovery time were recorded as 8–10 s and 230–250 s, respectively. The average size of SnO₂-green papaya leaves poly-crystalline was recorded as 10–20 nm/powder form.

Nanoscale materials are developed using green synthesis methods for hybrid vehicle applications. The nanoscale materials are used for the detection of harmful gases in hybrid vehicles.

The purpose of this study is to investigate genetically modified food labeling effects on dietary restrained consumers’ perception and purchase intention based upon various labels and food type – whole versus processed.

A 2 (food type: whole vs processed) × 2 (product label: genetically modified organism [GMO] vs nongenetically modified organism [non-GMO]) research design was used in two steps. In the first step, the authors distributed 1,000 surveys, of which 858 surveys were used, and in the second step, the authors distributed 1,000 surveys and were able to use 891 surveys.

Results show that respondents with higher levels of dietary restraint have higher levels of perceived healthfulness. In addition, respondents with higher perceived healthfulness levels have a higher level of purchase intention for whole/GMO products, whole/non-GMO products, processed/GMO products and processed/non-GMO products. Moreover, the results show that individuals have higher purchase intention for whole/non-GMO than the whole/GMO products, whole/GMO than the processed/non-GMO products and processed/non-GMO than the processed/GMO products.

A future longitudinal study with assigned tracking numbers is suggested. Given that four different blocks were randomized, comparing data among individual participants would be interesting, as the ability to compare responses would be feasible among the four separate blocks.

The results of this study may assist the government in policy development, food manufacturers in labeling techniques used and consumers by increasing transparency and information availability.