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Bisphosphonate (BP) medications can be applied to prohibit the damage of bone density and the remedy of bone illnesses such as osteoporosis. As the metal chelating of phosphonate groups are nearby large with six O atoms possessing the high negative charge, these compounds are active toward producing the chelated complexes through drug design method. BP agents have attracted much attention for the clinical treatment of some skeletal diseases depicted by enhancing of osteoclast-mediated bone resorption.

In this work, it has been accomplished the CAM-B3LYP/6–311+G(d, p)/LANL2DZ to estimate the susceptibility of SWCNT for adsorbing alendronate, ibandronate, neridronate and pamidronate chelated to two metal cations of 2Mg²⁺, 2Ca²⁺, 2Sr²⁺ through nuclear magnetic resonance and thermodynamic parameters. Therefore, the data has explained that the feasibility of using SWCNT and BP agents becomes the norm in metal chelating of drug delivery system which has been selected through alendronate → 2X, ibandronate → 2X, neridronate → 2X and pamidronate → 2X (X = Mg²⁺/Ca²⁺/Sr²⁺) complexes.

The thermodynamic results have exhibited that the substitution of 2Ca²⁺ cation by 2Sr²⁺ cation in the structure of bioactive glasses can be efficient for treating vertebral complex fractures. However, it has been observed the most fluctuation in the Gibbs free energy for BPs → 2Sr²⁺ at 300 K. Furthermore, Monte Carlo simulation has resulted by increasing the dielectric constant in the aqueous medium can enhance the stability and efficiency of BP drugs for preventing the loss of bone density and treating the osteoporosis.

According to this research, by incorporation of chelated 2Mg²⁺, 2Ca²⁺ and 2Sr²⁺ cations to BP drugs adsorbed onto (5, 5) armchair SWCNT, the network compaction would increase owing to the larger atomic radius of Sr²⁺ cation rather than Ca²⁺ and Mg²⁺, respectively.

This paper aims to study the effects of plum powder and apple pomace powder additions on the quality properties of buffalo meat emulsion.

Buffalo meat emulsions were prepared using different levels (2%, 4% and 6%) of plum powder and apple pomace powder, respectively. The meat emulsions were analysed for the physico-chemical, sensory and textural properties of the meat emulsion.

The pH of meat emulsions decreased significantly (p < 0.05) with an increased level of plum powder and apple pomace powder. Water-holding capacity (43.1%–48.1%), emulsion stability (80.2%–92.2%) and cooking yield (85.4%–91.0%) were significantly (p < 0.05) higher in plum powder and apple pomace powder added than the water-holding capacity (42.1%), emulsion stability (79.7%) and cooking yield (85.0%) of control emulsion. The moisture content was decreased significantly (p < 0.05), and crude fibre content was increased significantly (p < 0.05) with the increase in plum powder and apple pomace powder additions in meat emulsions. The total phenolic content and colour values (a* and b*) were significantly higher in plum powder and apple pomace powder added to meat emulsions. The sensory scores of meat emulsions were affected by the addition of plum powder and apple pomace powder. The meat emulsion added with 6% plum powder and 6% apple pomace powder showed significantly lower values of sensory overall acceptability. The hardness of meat emulsions increased with the addition of plum powder and apple pomace powder.

The results indicated that meat emulsions with a good cooking yield, fibre content, sensory acceptability and textural properties can be prepared by using plum powder and apple pomace powder.

Paper aims to evaluate the efficiency of traditional chitosan, nano chitosan, and chitosan nanocomposites for consolidating aged papyrus samples. Cellulose-based materials, such as papyrus sheets and paper, which are the most common types of writing supports for works of art in many museums and archive. They are subjected to different types of deterioration factors that may lead to many conservation problems. Consolidation treatment is one of the most common conservation treatments, which should have perform after much testing to select the appropriate consolidants.

This research paper aims to evaluate the resistance of traditional chitosan, nanochitosan and chitosan/zinc oxide nanocomposite as an eco-friendly papyrus strengthening. Untreated and treated papyrus was thermally aged and characterized via scanning electron microscope (SEM) and Fourier transform infrared spectroscopy (FTIR). Antimicrobial activity of the papyrus specimens was also determined against four tested pathogenic bacteria by disc diffusion method: MRSA, Staphylococcus aureus, E. coli and P. aeruginosa.

The results revealed that chitosan nanocomposite showed a remarkable enhancement of papyrus tensile properties and presence of ZnO prevents the effects of biodeterioration.

Zinc oxide nanoparticles enhance the optical properties and increase the chemical reactions between the consolidating material and the treated papyrus.

This paper aims to assess the impact of incorporating foxnut powder (FP) into bakery products to evaluate their effect on product quality and nutritional characteristics.

Samples of refined flour (control) and refined wheat flour with varying levels of FP were prepared for each bakery item. Sensory evaluations using a nine-point hedonic scale were conducted. Different concentrations of FP (20% for cakes, 12.5% for bread and 12.5% for doughnuts) were tested to achieve sensory acceptability.

The addition of FP at specified concentrations achieved sensory acceptability in the tested bakery items, significantly impacting overall acceptability. Incorporating FP led to textural attribute alterations, including increased hardness, gumminess and chewiness, alongside reduced cohesiveness and elasticity. Color properties were influenced, affecting lightness, redness and yellowness of the bakery items. Proximate composition analysis highlighted shifts in moisture, protein, fiber, fat and ash content between control and accepted samples. Mineral content analysis revealed notable differences in calcium, potassium, iron, magnesium and sodium between control and accepted samples.

These findings demonstrate the potential of FP to enhance bakery products, offering promising industrial applications in producing nutritionally enriched and visually appealing baked products.

This study aims to identify leather type and authenticity through optical coherence tomography.

Optical coherence tomography images taken from genuine and faux leather samples were used to create an image dataset, and automated machine learning algorithms were also used to distinguish leather types.

The optical coherence tomography scan results in a different image based on leather type. This information was used to determine the leather type correctly by optical coherence tomography and automatic machine learning algorithms. Please note that this system also recognized whether the leather was genuine or synthetic. Hence, this demonstrates that optical coherence tomography and automatic machine learning can be used to distinguish leather type and determine whether it is genuine.

For the first time to the best of the authors' knowledge, spectral-domain optical coherence tomography and automated machine learning algorithms were applied to identify leather authenticity in a noncontact and non-invasive manner. Since this model runs online, it can readily be employed in automated quality monitoring systems in the leather industry. With recent technological progress, optical coherence tomography combined with automated machine learning algorithms will be used more frequently in automatic authentication and identification systems.

Millets are ancient grains, following wheat, that have been a fundamental source of human sustenance. These are nutrient-rich small-seeded grains that have gained prominence and admiration globally due to their super resilience in diverse climates and significant nutritional benefits. As millets are renowned for their nutritional richness, the demand for millet-based products increases. Hence, this paper aims in identifying the growing need for innovative processing techniques that not only preserve their nutritional content but also extend their shelf life.

In traditional times, heat was the only means of cooking and processing of the foods, but the amount of damage they used to cause to the sensorial and nutritional properties was huge. Millets’ sensitivity toward heat poses a challenge, as their composition is susceptible to disruption during various heat treatments and manufacturing processes. To cater to this drawback while ensuring the prolonged shelf life and nutrient preservation, various innovative approaches such as cold plasma, infrared technology and high hydrostatic pressure (HPP) processing are being widely used. These new methodologies aim on inactivating the microorganisms that have been developed within the food, providing the unprocessed, raw and natural form of nutrients in food products.

Among these approaches, nonthermal technology has emerged as a key player that prioritizes brief treatment periods and avoids the use of high temperatures. Nonthermal techniques (cold plasma, infrared radiation, HPP processing, ultra-sonication and pulsed electric field) facilitate the conservation of millet’s nutritional integrity by minimizing the degradation of heat-sensitive nutrients like vitamins and antioxidants. Acknowledging the potential applications and processing efficiency of nonthermal techniques, the food industry has embarked on substantial investments in this technology. The present study provides an in-depth exploration of the array of nonthermal technologies used in the food industry and their effects on the physical and chemical composition of diverse millet varieties.

Nonthermal techniques, compared to conventional thermal methods, are environmentally sound processes that contribute to energy conservation. However, these conveniences are accompanied by challenges, and this review not only elucidates these challenges but also focuses on the future implications of nonthermal techniques.

The effects of population growth in the developing world and climate change have increased the stress on available water resources. The majority of Rajshahi city, Bangladesh, is facilitated with groundwater withdrawal. As Bangladesh is a country of monsoon climate, reserved rainwater can be contributed as an alternative to extracted groundwater. This study aims to develop a framework for rooftop rainwater harvesting (RRWH) for domestic purposes and estimate the appropriate size of the storage tanks and their costs required to fulfill the annual drinking and cooking water demands through RRWH in Rajshahi city of Bangladesh.

A total of 100 single-story residential dwellings with varying rooftop areas were surveyed for the projection of RRWH potential. The relationship between the size and cost of a water tank and the rooftop areas of different houses is expressed using a general mathematical equation. Cost estimates for the proposed RRWH system for all houses have been completed, and a cost model illustrating the relationship between rooftop or catchment area and associated cost of RRWH system has been developed.

This study reveals that a maximum of 110.75 m³/year rainwater can be collected from a 100 m² rooftop area of Rajshahi city. Moreover, this study finds that such harvesting of rainwater can reduce municipal water supply to the extent of almost 75%. Water samples collected from rooftops also revealed that if germs were removed through bacteria treatment, the collected rainwater potentially can be used for drinking and cooking purposes.

The novelty of this study is that it focused mainly on how significant RRWH can be to meet people’s daily required amount of water for household purpose and ascertain the cost reduction using the RWH method. This paper also is unique as it assessed the volume of the storage tank that is sufficient to distribute the necessary amount of water for drinking and cooking purpose as a sustainable alternative source in the dry season.

The main objective of this paper is to analyse the relationship between innovation and traditional concepts to explain the phenomenon of traditional food with innovation from a market and consumer behaviour perspective in the Mexican context.

The research is carried out in two phases: (1) analysis of the offer in distribution and (2) consumer research. First, a mixed observation technique in the offer of traditional foods with innovation was carried out. The data were recollected from 24 companies' websites and was complemented with information from main distribution chains of the city of Hermosillo (Mexico). Second, a survey was carried out with 310 Mexican consumers. The data obtained were analysed using bi-variable and multivariable techniques.

The findings from the websites showed that there are 19 traditional products with innovation that are marketed through this medium, while 39 traditional products with innovation are offered in distribution chains. Of all foods, 61% showed innovations in ingredients and materials. Also, the consumer evaluations identified three segments: the consumers orientated towards innovations, convenience and health (42.2%), those orientated towards sensory innovations (39%), and those more inclined towards innovations in marketing and availability (18.7%).

The research considers a partial perspective of the agri-food chain and not an integral vision, it is limited to a specific area and to certain traditional foods.

The symbiosis between innovation and tradition is identified from the perspective of supply and demand. The trend that exists in the market regarding the types of innovations and the gaps that exist regarding environmental elements are recognized.

The data obtained in the research generate information for business decision-making and entrepreneurship; in addition indicates new dietary and consumption patterns. It also provides knowledge about innovation and tradition, and highlights the relevance of traditional food.

This study tries to fill a gap in the literature by focusing on the market and consumer behaviour perspective for traditional food with innovation.

The main purpose of this study was to prepare the cotton fibers and cellulose powder by a layer of nano-crystalline-titanium dioxide (TiO₂) using the sol-gel sono-synthesis method to clean the wastewater containing reactive dye. Moreover, TiO₂ nano-materials are remarkable due to their photoactive properties and valuable applications in wastewater treatment.

In this research, TiO₂ was synthesized and deposited effectively on cotton fibers and cellulose powder using ultrasound-assisted coating. Further, tetra butyl titanate was used as a precursor to the synthesis of TiO₂ nanoparticles. Reactive dye (red 195) was used in this study. X-ray Diffraction, scanning electron microscopy and Fourier transform infrared spectroscopy were performed to prove the aptitude for the formation of crystal TiO2 on the cotton fibers and cellulose powder along with TiO₂ nanoparticles as well as to analyze the chemical structure. Decoloration of the wastewater was investigated through ultraviolet (UV-Visible) light at 30 min.

The experimental results revealed that the decolorization was completed at 2.0 min with the cellulose nano TiO₂ treatment whereas cotton nano TiO₂ treated solution contained reactive dyestuffs even after the treatment of 2 min. This was the fastest method up to now than all reported methods for sustainable decolorization of wastewater by absorption. Furthermore, this study explored that the cellulose TiO₂ nano-composite was more effective than the cotton TiO₂ nano-composite of decoloration wastewater for the eco-friendly remedy.

Cotton fibers and cellulose powder with nano-TiO₂, and only reactive dye (red 195) were tested.

With reactive dye-containing wastewater, it seems to be easier to get rid of the dye than to retain it, especially from dyeing of yarn, fabric, apparel, and as well as other sectors where dyestuffs are used.

This research would help to reduce pollution in the environment as well as save energy and cost.

Decoloration of wastewater treatment is an essential new track with nano-crystalline TiO2 to fast and efficient cleaning of reactive dyes containing wastewater used as a raw material.

This study aims to characterize the properties of natural cellulose fiber from the pseudo-stems of the curcuma zedoaria plant.

The fiber was extracted using the biological retting process (cold-water retting). The intrinsic fiber properties obtained were used to evaluate the possibility of using fiber for textile applications.

The average length of a curcuma zedoaria fiber was 34.77 cm with a fineness value of 6.72 Tex. A bundle of curcuma zedoaria fibers was comprised of many elementary fibers. Curcuma zedoaria had an irregular cross-section, with the lumen having a varied oval shape. Curcuma zedoaria fibers had tenacity and elongation value of 3.32 gf/denier and 6.95%, respectively. Curcuma zedoaria fibers had a coefficient of friction value of 0.46. Curcuma zedoaria fibers belong to a hygroscopic fiber type with a moisture regain value of 10.29%.

Extraction and Characterization of Curcuma zedoaria Pseudo-stems Fibers for Textile Application.