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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.

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.

The application of indigo dyes in the denim industries has been criticised due to the introduction of non-renewable oxidation products into the environment. Previous studies have investigated that reducing sugars can be used as green alternatives to sodium dithionite in the indigo dyeing of cotton fabric owing to their reduced and stable redox potential in the dye bath. The purpose of this study was to dye denim cotton fabric with indigo dye using various reducing sugars and alkalis. The use of sucrose and potassium hydroxide (KOH) for indigo dyeing has been explored for the first time.

A mixed factorial design with four variables including alkali, pH, number of dips and type of reducing sugar at different levels was studied to identify a significant correlation between the effect of these variables on the colour strength and fastness properties of the dyeings.

Investigations were made to examine the significant factors and interactions of the selected responses in the eco-friendly dyeing method. This process has the potential to reduce the load of sulphite and sulphate generated in the dyebath due to the use of a conventional reducing agent, sodium dithionite. The colour strength of the dyeing reduced with fructose was found to be better than other reducing sugars and significantly influenced by the number of dips, pH levels and the interaction between pH and reducing sugars. Using fructose for indigo dyeing with two dips at a pH of 11.5, using KOH as an alkali, results in higher colour strength values. The fastness properties of the indigo-dyed sample with reducing sugars ranging from fair to good or good to excellent. Specifically, colour change receives a rating of grey scale 3–4, staining 4–5, dry rubbing 4 and light fastness 3–4. These assessments hold true across various factors such as the type of reducing sugar, alkali, pH and the number of dips. The optimised parameters leading to improved colour strength and fastness properties are also discussed.

This dyeing technique is novel and a green alternative to dithionite denim dyeing. This process is found to be useful for indigo dyeing of denim fabric leading to reduced and stable redox potential in the dyebath and acceptable colour strength of the dyed fabric.

In response to water scarcity in Sri Lanka, the government is implementing strategies such as rainwater harvesting, efficient irrigation, wastewater treatment and desalination. Initial efforts include the establishment of a desalination plant in Jaffna, with additional plans for the dry zones (DZ). The study aims to comprehensively identify the barriers to establishing desalination plants in the DZ and provide recommendations to mitigate these barriers. Additionally, this research provides valuable insights aimed at minimizing barriers to the construction of future desalination plants within Sri Lanka.

The study used qualitative methods, using an expert survey to identify current and future barriers, along with strategies for overcoming them. The collected data were analysed using the template analysis technique.

Regarding desalination plant establishment, various barriers such as high capital costs, high energy expenses, brine discharge, pollution, emissions, technical challenges, health concerns and waste disposal have been identified. However, specific strategies exist to address and mitigate each of these obstacles.

The study offers recommendations to environmental experts and government on expediting the approval procedures for desalination plants in Sri Lanka’s DZ. Adapted to Sri Lanka’s specific challenges, it highlights strategies and barriers essential for upcoming desalination projects. Furthermore, it emphasizes the financial advantages such as increased production and job creation resulting from establishing desalination facilities.

Through this study, promoting sustainable practices and fostering community involvement, it aims to enhance livelihoods, accelerate economic development and improve overall well-being through reliable access to water. Additionally, the study aims to enhance understanding of the importance of desalination in alleviating water scarcity, promoting community engagement and ultimately facilitating improved living conditions, health outcomes and economic opportunities in Sri Lanka’s DZs.

This study provides crucial direction for decision-makers by highlighting the main barriers to the establishment of desalination plants in Sri Lanka and outlining practical solutions. Implementing these strategies helps meet the region’s increasing water demands, advance sustainable water management, improve the standard of living for nearby communities and promote the socioeconomic development of desalination plants in Sri Lanka’s DZ.

Environmental pollution has increased as a result of modern settlements' expanding demand and rapid population growth. In Ebonyi State, Nigeria, quarrying is one of the activities that has an impact on the environment and ecosystem. The aim of the study is to assess stream water’s quality in order to ascertain how quarry operations affect the streams’ water quality. The present study investigated the environmental impact of quarrying on the physicochemical properties of surface water in Ebonyi State, Nigeria.

A total of 288 surface water samples were taken in 2018, 2019 and 2020 from quarry locations and a Control location for the determination of physicochemical properties and heavy metal contents using standard analytical methods. Datasets were analysed using Fisher’s significance least difference (F-LSD) at the 0.05 probability level.

This study discovered that surface waters around quarries are severely polluted, according to the results of the physico-chemical and heavy metal contents of the surface waters. Most of the physical and chemical properties of the water downstream of the Ishiagu, Umuoghara and Ngbo did not meet World Health Organisation (WHO) standards, such as colour and pH. The heavy metal levels in the Ishiagu, Umuoghara and Ngbo streams were above WHO criteria for Pb, Cd and Fe. The results point to the obvious conclusion, without prejudice to other unexplained factors that the pollution is most likely the result of quarry contamination. Strict measures should be taken to regularly monitor the water quality of the streams.

This study focused on the assessment of physicochemical properties using standard analytical methods to evaluate the environmental impact of quarrying on surface water qualities. The study used the World Health Organisation (WHO, 2011) water guideline as a standard to compare with the study dataset and control measures.

Ensuring high water quality is crucial for safeguarding public health, as contaminated water can pose significant risks to consumers’ well-being. This study aims to evaluate the microbiological and chemical quality of bottled water brands commonly consumed in Dodoma, Tanzania.

A total of 36 samples from 12 brands were collected between January and March 2023 and analyzed for microbiological and general water quality parameters.

Microbial analysis found that 42% of brands tested positive for coliform bacteria, while opportunistic pathogens Aeromonas hydrophila and Pseudomonas aeruginosa were detected in 25% and 17% of samples, respectively. For chemical composition, 42% of brands exceeded the World Health Organization guideline value of 1.5 mg/L for fluoride. However, no other parameters exceeded national drinking water standards. Statistical analysis revealed significantly higher measured fluoride levels compared to values declared on product labels (paired t-test, p = 0.003). A moderate positive correlation between fluoride and conductivity (r = 0.52, p = 0.045) indicated possible geological influences on water chemistry.

To enhance the study’s comprehensiveness, exploring temporal and spatial variations among water brands, including samples from typically clean environments such as supermarkets, could have been beneficial in identifying underlying factors. Additionally, investigating the entire manufacturing process, from production to end-user, could have provided insights into unforeseen deviations in quality. Furthermore, the use of pour plating techniques at 37°C for microbial analysis, while suitable for resource-limited settings, may not have fully captured coliform diversity compared to membrane filtration and differential temperature incubation as per standard methods. This could partly explain the detection of heterotrophs without higher coliform counts in some samples.

This study provides baseline data on the bacteriological and inorganic chemical quality of bottled water in Dodoma. Detectable microbial contaminants and significant exceedances of fluoride guidelines in some products raise public health concerns.

While existing studies focus on bottled water quality at production facilities, this research highlights the overlooked risks at retail points, where consumers are directly affected.

The study suggests that the high concentration of mining and metallurgical enterprises on the territory of the Russian Ural region determines the need to consider industrial waste, including nickel slag, as a possible raw material for the production of ceramic bricks. The article describes the properties of clays and nickel slag obtained at metallurgical enterprises in the Orenburg region and the features of their use as components in the composition of ceramic bricks.

To achieve this purpose, such tasks as determining the technological parameters of production, conducting the X-ray phase and microstructural analysis of the obtained samples were solved.

Compositions of ceramic mass using clay from the Khalilovsky deposit (Orenburg region) with the addition of nickel slag (20 and 40% by weight) have been developed, and their physical and mechanical properties (compressive strength, bending strength, water absorption and density) have been determined. With the help of modern research methods involving high-tech equipment, the microstructure is considered and the phase composition of the finished samples is determined. As a result of the conducted research, it was found that the composition of the selected clay and nickel slag in the obtained rational composition ensures the production of ceramic bricks of grades M175 and M200.

This is the first study on the use of nickel slag for the production of ceramic bricks. The results relate primarily to Russian feedstocks, but a methodology is presented that can be applied to other countries as well as to other silica-containing feedstocks.

This paper aims to synthesize and test Mn-Sb/TiO₂-CNT catalysts with different Sb/Mn molar ratios to be used in NH₃-SCR reaction.

A series of Sb-loaded carbon nanotubes (CNTs)-based Mn/TiO₂ catalysts were prepared by the incipient wetness co-impregnation method and tested for the selective catalytic reduction (SCR) of NOx with NH₃.

The Sb-loaded Mn/TiO₂-CNTs catalyst outperformed other catalysts and presented the highest activity in the temperature regime of 100–400°C. The catalyst loaded with Sb also showed good SO₂ and H₂O resistance and exhibited better thermal stability. A stepwise study of SO₂ addition evidenced that Mn-Sb/TiO₂-CNTs catalyst exhibited better SO₂ resistance than the base catalyst Mn/TiO₂, where the Sb doping greatly inhibited the sulphating of active phase of the catalyst.

In Sb-loaded catalysts, the formed SOx species fused with SbOx instead of MnOx. This favoured interaction of SO₂ with SbOx successfully prevents the MnOx from being sulphated by SO₂ which substantially improves the SO₂ tolerance of Sb-loaded catalysts.

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.