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Natural dyes are mostly used for dyeing of natural fibre textiles to improve their eco-friendly features. For successful commercial use of natural dyes, the appropriate and standardized dyeing techniques need to be adopted. Appropriate scientific techniques or procedures need to be derived from scientific studies on dyeing methods, dyeing process variables, dyeing kinetics and compatibility of selective natural dyes with minimal use of hazardous chemicals.

In the present study, different enzymes (protease, amylase, xylanase, pectinase, phytase) were used efficiently with Rubia dye by using simultaneous and two-step processes; both the processes were developed with an aim for conservation of time and energy, for the ease of industrial use. The highlights of the study are twofold: eco-friendly natural dyeing by using enzyme replacing metal mordant and room temperature dyeing, which is a completely new concept.

Experiments showed that enzymatic treatment can give good colour strength to silk fabric using Rubia as a dye source and has good potential for commercial dyeing. It is a non-toxic dye. Use of enzymes were a deliberate attempt to avoid metal mordanting in silk dyeing, as it would make textile dyeing eco-friendlier. The order of reactivity of enzymes in one-step process was found to be protease > phytase > xylanase > amylase > pectinase. Similarly, for two-step dyeing process, the order of reactivity of enzymes observed was protease > amylase > xylanase = pectinase > phytase. Protease enzyme was the best option in both the cases. Overall, it can be concluded that in the case of enzymatic treatment, the two-step process was better in terms of larger K/S values, colour coordinate values and dye adherence.

A new domain of room temperature dyeing technique has been introduced.

In the present study, different enzymes (protease, amylase, xylanase, pectinase, phytase) were used efficiently with Rubia dye by using simultaneous and two-step processes; both the processes were developed with an aim for conservation of time and energy, for the ease of industrial use. The highlights of the research are twofold: eco-friendly natural dyeing by using enzyme replacing metal mordant and room temperature dyeing, which is a completely new concept. Overall, the ease of use for industrial application. Rubia dye from Sri Lanka has been used in conjunction with different enzymes to show that metal mordanting can be easily replaced by the use of eco-friendly and biodegradable enzymes. The most attractive feature of this study is the low-temperature dyeing at 30-40°C. For any dyeing house, this process can be easily adapted on jigger, winch or even in continuous padding machine. Good fastness properties and dye adherence have been the other highlights of this study.

In this paper, microbial transglutaminase (MTG) was applied to process silk fabric for improving its crease resistance under the prerequisite of maintaining other performances. Not only was the effect of MTG on silk fabric investigated through the Fourier transform infrared spectroscopy (FR), but analysis was also undertaken in the microcosmic structure of fibroin through the scanning electron microscope (SEM). Solo MTG treatment as well as compound treatments of MTG followed by hydrogen peroxide, protease and ultrasonic, all showed that MTG can improve the crease resistance of silk fabric. It also enhanced its tensile breaking strength or amended damage in the tensile breaking strength caused by pretreatments.

Simultaneously, comparison with other treatments showed that compound treatment of MTG followed by ultrasonic exerted a better coordinated effect and conferred better performances, which made the wrinkle recovery angle (WRA) increase by 17.4% and tensile breaking strength improve by 11.2% respectively. At the same time, other performances were still maintained well.

Tenderness is probably the single most sought after quality of meat but it is also one of the most variable. Not surprisingly, considerable efforts have been made to predict and improve this aspect in meat production. It has been known for centuries that storing meat increases tenderness and that meat, like wine or cheese, needs to ‘age’ or ‘mature’ before reaching perfect condition. However, it is only relatively recently that we have begun to understand the biochemical changes which occur during the ‘ageing’ process.

The purpose of this paper is to improve the dye affinity of natural dye of Terminalia chebula retzius (T. chebula) using the dye substrate of leather.

The dyeing conditions such as temperature, concentration of dye, and time are controlled by measuring the dye affinity. The effect of enzymatic post-tanning process on dye affinity is evaluated by using different type of proteases such as flavourzyme, alcalase, and bromelain. The optimum conditions for enzymatic post-tanning process are evaluated depending on different pH, temperature, and concentration of enzyme.

The highest dye affinity was obtained at 50°C using a dye concentration of 200 percent (owf) for 30 min treatment by measuring of K/S values of dyed leather. Distilled water was proved as a better extraction liquid to improve the dye affinity of T. chebula. The K/S values of dyed leather were enhanced after the enzymatic post-tanning process by flavourzyme. Moreover, the fastness properties against the rubbing and dry cleaning of the dyed leather were improved by the enzymatic post-tanning process.

In this paper, the enzymatic post-tanning process is introduced as the method to improve the dye affinity in natural dyeing using Terminalia chebula retzius (T. chebula) applied to leather. The results of the study could be applied for further natural dyeing of leather using various natural dyes.

The present digital world’s challenging issue is COVID-19. This paper is related to the process of the COVID-19 treatment based on age, gender, symptoms and previous health issues. This paper gives the deep discussion about the prevention, symptoms, tests and treatment process. In this research work, the discussion is about vaccine invention and the side effects of the consumed medication.

This paper gives a clear explanation of the types of vaccine, which are lopinavir, ritonavir, remdesivir, hydroxychloroquine, chloroquine and plasma therapy. Thereafter, the discussion is prolonged to Indian vaccine for COVID-19.

This paper examines some of the COVID-19 treatment processes and difficulties, and finally, this paper aims to summarize and give an overview of the present preclinical research and clinical trials of potential candidates for COVID-19 treatments and vaccines.

The required information has been taken from online databases such as PubMed, Science, Nature, PNAS and Cell. Papers included were published between December 2019 and July 2020. The current results indicate the most promising outcomes for dexamethasone as a treatment and vaccine. Further research is needed to identify safe and effective treatments and vaccines for COVID-19.

The purpose of this study was to study the effect of kiwifruit juice and tumbling in improving tenderness and to access antioxidant potential of kiwifruit juice.

Three treatment groups were made: Spent hen meat was subjected to still marination (SM) and tumbling marination (TM). This meat was used for preparation of whole muscle chicken nuggets and compared with control (without marination) nuggets (Con). These treatments were subjected to analysis of physicochemical characteristics, textural quality, lipid oxidation and sensory quality.

SM and TM exhibited higher moisture content and lower protein and fat content than Control SM and TM showed significant (p = 0.132) reduction in firmness from 5.1 to 2.3 and 1.2 Kg/cm², respectively, and toughness from 14.1 to 6.2 and 3.3 Kg-sec/cm², respectively, as observed by Warner-Bratzler shear and improvement in texture profile values. Sensory scores for texture, juiciness and overall acceptability were also better for SM and TM. Significant (p = 0.007) reduction was observed in lipid oxidation parameters of SM and TM. Thiobarbituric acid (TBA) values (on 0 day) for SM and TM were 0.18 and 0.15 as compared to 0.28 mg/kg of malonaldehyde for control. Peroxide values (PV) were also lower for SM and TM as 0.44 and 0.33, which were lesser than control (0.62 meq. peroxide/kg). The values for PV, TBA and free fatty acid increased with increase in storage period in all treatment groups. However, the antioxidant activity of kiwifruit juice persisted during whole storage period evidenced by lower values of lipid oxidation parameters for SM and TM than Control at each storage interval.

Further research may be carried out to compare the tenderizing potential of kiwifruit juice with other plant proteases and physical tenderizing techniques. Spent hen meat utilization can be done with greater efficiency by using such techniques in meat caterings.

Spent hen meat utilization can done with greater efficiency by using such techniques in meat caterings.

Marination with kiwifruit juice improved the quality characteristics of chicken nuggets made from spent hen meat without altering its sensory quality. Tumbling was found to be beneficial in enhancing the tenderizing effect. Therefore, marination with kiwifruit juice can be used as a processing technology to use spent hen meat in preparing value added products.

Clinical trials have shown that highly active antiretroviral therapy (HAART) reduces plasma HIV RNA below the detection level in up to 90 per cent of patients. To assess the independent predictors that are associated with achieving undetectable plasma HIV RNA in the daily clinical practice, we carried out a retrospective study. Among 106 HIV‐infected patients treated with HAART, 63 (59 per cent) achieved undetectable plasma HIV RNA (less than 400 copies/ml) at their last visit. Adherence with HAART (greater than 80 per cent of prescribed dose) was self‐reported by 81 patients (76 per cent). Independent predictors of achieving undetectable plasma HIV RNA were: self‐reported adherence to therapy (Odds ratio [OR] 11.79, 95 per cent Confidence intervals [CI]: 3.55‐33.17, p = 0.0001) and lack of previous antiretroviral therapy (OR: 3.12, 95 per cent CI: 1.09‐8.96, p = 0.03). The efficacy of antiretroviral therapy observed in the daily clinical practice was noticeably lower than that reported in clinical trials. Patient adherence with prescribed HAART and lack of previous antiretroviral therapy are important factors related to successful therapy in the real world.

Tuber crops are extremely important for humans, being extensively used in many cultures and mainly in poor and developing countries. Tanias (Xanthosoma Schott) belong to the Aracea family and have been commonly used as a staple food since pre‐Columbian times. Nowadays, tanias are integrated in the staple diet of several countries in the Americas, West Africa, Asia and the Pacific. In order to shed light on their potential and possible risks for human nutrition, nutritional and anti‐nutritional evaluations of different compounds synthesized by tania corms were carried out by using seven tropical species.

Classical analyses for non‐structural carbohydrates and nitrogenated compounds as well inhibitory assays towards α‐amylases and proteases were employed.

Tests for quantitation of reducing sugars, soluble polysaccharides, free amino acid content and total protein amounts presented variable scores among studied species. Nevertheless, the amounts of non‐starchy polysaccharides and sugars were less than those observed in other tuber crops, such as potato, cassava, sweet potato and yam. Otherwise, when anti‐nutritional compounds were evaluated, no digestive enzyme inhibitory activity was detected in performed assays. Moreover, Xanthosoma atrovirens, Xanthosoma brasiliense and Xanthosoma mafaffa showed agglutination activity towards blood type B, probably due to the presence of lectins.

In summary, data here presented suggest that it is not possible to indicate a single tania candidate as the best choice for human consumption.

The paper presents a pioneer comparison of nutritional and antinutritional compounds between different species of tania corms.

The main purpose of this paper is to determine the content of amino acids, fatty acids and minerals in seven indigenous leafy vegetables (ILVs) in Ghana.

Leaves from plants growing near Kumasi were milled to a fine powder, dried to constant weight in a vacuum desiccator, and analyzed for their content of the afore‐mentioned nutrients. The plants were: Hibiscus sabdarifa, Hibiscus cannabinus, Amaranthus cruentus, Corchorus oliforius, Solanum macrocarpon, Xanthomosa sagittifolium and Vigna unguiculatus.

All seven ILVs contained a large amount of protein (15.5‐22.8 percent), which compared favorably to the essential amino acid pattern of a WHO standard. They all contained nutritionally useful amounts of α‐linolenic acid and had an omega‐6/omega‐3 ratio of 0.1‐0.9. The seven ILVs contained quantities of calcium, copper, iron, magnesium, manganese, molybdenum and zinc that could contribute significantly to satisfying an individual's need for these elements.

The presence of relatively large amounts of various nutritionally essential macro‐ and micronutrients in these seven ILVs does not necessarily mean these nutrients are bioavailable. Future research is required to determine the amounts of anti‐nutrients (e.g. protease inhibitors, chelators) in these vegetables, and the extent to which their protein, lipid and mineral constituents are digested and/or absorbed.

Since malnutrition (e.g. iron‐deficiency anemia, rickets, zinc deficiency, protein‐calorie malnutrition) is common in sub‐Saharan Africa, the information which is provided should increase awareness among agricultural and public health officials of the nutritional value of seven underappreciated and underutilized ILVs that are indigenous to Ghana and many other parts of Africa.

This paper aims at testing several conditions using activated carbon for removing phenylalanine (Phe) from protein hydrolysates, in order to prepare dietary supplements for phenylketonurics, based on skim milk.

Six hydrolysates from skim milk were prepared, using a protease from Aspergillus oryzae (AO), isolated or in association with papain (PA). Some parameters were tested for removing Phe, such as amount of activated carbon, temperature and stirring time. The second derivative spectrophotometry was used to evaluate the efficiency of Phe removal.

The best condition for removing Phe was achieved using an activated carbon: casein ratio of 118 (in g), a stirring time of 30 min, at a temperature of 25°C, which produced 96 to 99 per cent of Phe removal. Among the hydrolytic conditions employed, the association of AO and PA (1 hour, 1 per cent and 4 hours, 2 per cent, respectively) led to the lowest absolute value for the final Phe concentration (0.060 × 10⁻⁴ mg/100 mg of protein).

Since we know, there is no formula for PKU on the market based on skim milk hydrolysed proteins. Isolated casein, the main milk protein, is the choice in most cases. This is a factor that may be taken in consideration especially in developing countries, where milk proteins are imported and, consequently, are much more expensive than skim milk.