Indiscriminate use of chemicals is the main cause of reduction in crop yield as well as certain serious diseases. There is an increased demand of organic substitutes which can be met by production of technology that involves the use of organic and environment friendly fertilizers. Vermicompost and vermiwash are suitable substitute for chemical fertilizer. In vermicomposting, organic matter is exposed to bacteria and enzymes of earthworm gut that alter the nutritive constituents and provide the unique consistency and property to vermicompost, also the derived leachate is vermiwash. Chemically, they consist of mucous, proteins, hormones, enzymes, macronutrients, micronutrients, and several microorganisms. Vermicompost and vermiwash hold immense potential for sustainable crop production by the application as fertilizer, biopesticide and disease control, food security, enhancing salinity tolerance as well as in allied fields. This technology is also undergoing advancements with the progression of science and technology. This review focusses on the approaches for preparing vermicompost and vermiwash, applications in the field of sustainable crop production and others as well as advancements in this technology.
With tilapia's increasing production and aquaculture modes' diversity, container culture's effect on fish storage quality remains unclear. Fish storage quality is related to different attributes such as organoleptic, microbiological, and physiochemical qualities. The alterations of the sensory, microbiological, and physiochemical quality of container and pond-cultured tilapia stored at 4°C were studied to investigate the effect of container culture mode on the quality of tilapia during storage.
During storage, the TVC of pond-cultured tilapia was higher than container-cultured tilapia at 3–5 days. On 3rd day, the K value was higher in pond-cultured tilapia, while container-cultured tilapia had significantly higher IMP content. By 5th day, pond-cultured tilapia had higher pH, while container-cultured tilapia had a lower redness–greenness value. On 9th day, HxR content was higher in pond-cultured tilapia. Shewanella was the main spoilage microbe in pond-cultured tilapia, while Pseudomonas dominated in container-cultured tilapia. On 11th day, histamine content was significantly higher in pond-cultured tilapia.
Results indicated that compared with pond-cultured tilapia, container-cultured tilapia performs better due to lower pH. The difference in microbial community composition between the two groups may be related to water quality. Overall, container culture is a potential method which is comparable to pond culture.
Diabetes type II is growing rapidly as a result of the global shift in dietary and lifestyle habits. Although there are many pharmacological treatments for diabetes, incorporating foods with antidiabetic components into daily diet will be helpful. The present study compared the difference in the bioaccessibility of biguanide-related compounds (BRCs, antidiabetic compounds) and phenolics from yellow, red, and purple potatoes.
Color-based averaged results showed that only biofortified red-fleshed advanced potato clones showed higher bioaccessibility (14%) of BRCs compared to light yellow potatoes. Among all the tested compounds, only BRCs were released to maximum extent in the intestinal phase from all varieties and advance clones. This is the first report that revealed potatoes to be a good source of BRCs due to their high bioaccessibility. Bioaccessibility of phenolic compounds from boiled potatoes was 1.1-fold higher in red colored, whereas almost 2-fold higher in purple potatoes. Compared to light yellow potatoes, bioaccesibility of 3-caffeoylquinic acid, 5-O-caffeoylquinic acid and 4-O-caffeoylquinic acid was 5.1, 5.7, 4.6 fold higher in boiled red potatoes, respectively, and 4.6, 3.7, and 6.9 fold higher in boiled purple potatoes, respectively. Total anthocyanins showed color-dependent bioaccessibility and were 3.2 and 16.2 fold more bioaccessible from red and purple boiled potatoes, respectively, compared to light yellow potatoes.
Due to high bioaccessibility of phenolics, anthocyanins, and BRCs, purple and red potatoes can play pivotal role in health improvement of consumers worldwide. However, further detailed bioavailability studies are required to confirm these results.
Islands are known to host unique flowering plant assemblages visited by insular insects, including by social bees, a phenomenon thought to potentially impact the honey composition and associated medicinal applications. In this study, we characterized several physical–chemical parameters of honey produced by the stingless bee Meliponula (Axestotrigona) ferruginea with samples collected both from continental (Kenya) and insular (Tanzania) ecosystems.
Our results show that stingless bees in islands produce a honey whose composition significantly differs from those produced in the continent, with a significantly higher concentration of bioactive phytochemicals.
Our results illustrate how insularity might drive different and unique compositional profiles in honeys and provide evidence that certain groups of compounds found in stingless bee honey from the Afrotropical region have potential therapeutic benefits with medicinal applications that largely remain to be explored.
This study aimed to evaluate the sensory acceptability of four sweet potato cultivars (Beauregard, Morada-INTA, Colorado-INTA, and Arapey), considering two cooking methods: boiled and baked; and two cities, 9 de Julio (9DJ) and San Pedro (SP), of Buenos Aires province. 120 women were recruited in each city. A home use test was carried out. Each consumer received at home each sample in a bag containing three sweet potatoes and the evaluation form. The sensory acceptability of different characteristics of the samples was evaluated, before and after cooking. To inquire the reasons for consumption of each sample, the methodology check all that apply (CATA) was used.
Of the two factors evaluated (city and cooking method), city had a significant influence when evaluating the samples. Participants of SP gave higher acceptability to Beauregard cultivar than 9DJ in most attributes. Colorado INTA had greater acceptability in some descriptors by the consumers of 9DJ. While Arapey and Morada INTA had the greatest acceptability in 9DJ trial. In CATA results 9DJ consumers associated the Beauregard cultivar with negative phrases: It tastes weird and It has little flavor/tasteless and to a lesser extent to The internal color is artificial and It breaks when cooking. While SP consumers characterized with negative phrases the Arapey and Morada INTA samples as follows: It changes color (brown) quickly, Its shape is not regular and When cooked, it has threads or fibers.
Consumer preferences provide opportunities for the development or improvement of new cultivars. It would be interesting to extend this study to other regions and/or countries.
At present, rice wine has the characteristics of fast fermentation, energy saving, and simple production due to the addition of commercial Saccharomyces cerevisiae. However, this kind of fermented rice wine has the disadvantages of single flavor and weak taste. To address this concern, the combination of Saccharomyces cerevisiae and non-Saccharomyces yeast has been identified as an effective approach to enhance the quality of fermented rice wine. This research aims to further enhance the ethyl ester and higher alcohol components of rice wine by utilizing the co-fermentation method of high-yield ester Zygosaccharomyces rouxii and Saccharomyces cerevisiae, thereby increasing the aroma complexity of rice wine.
According to the fermentation performance and gas chromatography–mass spectrometry (GC–MS) analysis, it was found that S. cerevisiae GJM and Z. rouxii SC01 have a strong metabolic ability for glucose and sucrose. Furthermore, the crucial alcohols such as isobutanol, isoamyl alcohol, and phenylethyl alcohol increased by 85%, 29%, and 138%, respectively, when compared to single S. cerevisiae GJM. Additionally, the ethyl acetate and phenylethylene acetate were increased by 1.35 and 1.45 times, respectively, when compared to single S. cerevisiae GJM. These findings were comparable with the results of sensory evaluation and electronic nose analysis, where the fruit flavor score and the content of mellow substances were found to be higher.
These findings suggest that the co-fermentation of S. cerevisiae and high-yield ester Z. rouxii has the potential to enhance the quality and diversity of aroma in liquid rice wine.
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