JSFA reports最新文献

{"title":"Hazelnut products traceability through combined isotope ratio mass spectrometry and multi-elemental analysis","authors":"Giuseppe Sammarco,&nbsp;Mattia Rossi,&nbsp;Michele Suman,&nbsp;Daniele Cavanna,&nbsp;Laura Viotto,&nbsp;Piero Pettenà,&nbsp;Chiara Dall'Asta,&nbsp;Paola Iacumin","doi":"10.1002/jsf2.171","DOIUrl":"10.1002/jsf2.171","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Raw and processed hazelnut commodities are often the subject of fraudulent geographical declarations. Italian products are the main target of these illegal activities as their quality is high and certified, and the prices are bigger. Isotope ratio mass spectrometry (IRMS) could play a key role in origin discrimination. The present study aims to assess the provenience of Italian hazelnuts, by analysing relative isotopic ratios of carbon and oxygen.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>Method development is performed by evaluating samples' repeatability, reproducibility, and robustness. The results are reproducible and robust, having acceptable standard deviations. One-way ANOVA demonstrates the significant statistical difference between Italian and non-Italian samples. Furthermore, a data fusion approach, with inductively coupled plasma–optical emission spectroscopy (ICP-OES) and inductively coupled plasma-mass spectrometry (ICP-MS), permitted to build multivariate statistical models to confirm the differences of geographical provenience. A design of experiment (DoE) is created to sample correctly, considering factors such as variety, processing, and peel percentage.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p><i>N</i> = 96 hazelnut lots, from Italy, Turkey, Georgia, and Azerbaijan, are analysed for the geographical assessment: this strategy demonstrates promising potentialities, as food isotopic abundances reflect ground and climate-related features, typical of precise locations.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"3 12","pages":"633-645"},"PeriodicalIF":0.0,"publicationDate":"2023-12-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/jsf2.171","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138594637","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effects of different culture modes on the storage quality of tilapia (Oreochromis mossambicus) fillets at 4°C","authors":"Dongya Zhao,&nbsp;Tao Luo,&nbsp;Yuqiao Liu,&nbsp;Rui Shu,&nbsp;Hui Hong,&nbsp;Yongkang Luo,&nbsp;Yuqing Tan","doi":"10.1002/jsf2.173","DOIUrl":"10.1002/jsf2.173","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>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.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>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. <i>Shewanella</i> 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.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>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.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"4 1","pages":"11-18"},"PeriodicalIF":0.0,"publicationDate":"2023-12-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/jsf2.173","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138597628","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"In vitro bioaccessibility of biguanide-related compounds and phenolics from yellow, red, and purple-fleshed potatoes","authors":"Pinky Raigond,&nbsp;Vandana Parmar,&nbsp;Satish Kumar Luthra,&nbsp;Asha Thakur,&nbsp;Vinod Kumar,&nbsp;Som Dutt,&nbsp; Dalamu,&nbsp;Sastry S. Jayanty,&nbsp;Brajesh Singh","doi":"10.1002/jsf2.168","DOIUrl":"10.1002/jsf2.168","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>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.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>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-<i>O</i>-caffeoylquinic acid and 4-<i>O</i>-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.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>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.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"4 2","pages":"92-101"},"PeriodicalIF":0.0,"publicationDate":"2023-11-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/jsf2.168","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139231996","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Insularity and its impact on stingless bee honey properties: A case study in the Zanzibar Archipelago (Tanzania)","authors":"Pierre Noiset,&nbsp;Robert M. Ndunda,&nbsp;Hosea O. Mokaya,&nbsp;Mary Chege,&nbsp;Nelly N. Ndungu,&nbsp;Nassor Sharifu,&nbsp;Nicolas J. Vereecken,&nbsp;Kiatoko Nkoba","doi":"10.1002/jsf2.170","DOIUrl":"10.1002/jsf2.170","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>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 <i>Meliponula (Axestotrigona) ferruginea</i> with samples collected both from continental (Kenya) and insular (Tanzania) ecosystems.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>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.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>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.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"4 2","pages":"64-71"},"PeriodicalIF":0.0,"publicationDate":"2023-11-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/jsf2.170","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139231902","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Sensory acceptability of sweet potatoes: Influence of the cultivar, cooking method and the city","authors":"M. Sosa,&nbsp;L. Garitta,&nbsp;E. Elizagoyen,&nbsp;S. Arce,&nbsp;C. Budde,&nbsp;J. Gabilondo,&nbsp;F. Gugole Ottaviano","doi":"10.1002/jsf2.166","DOIUrl":"10.1002/jsf2.166","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>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.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>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: <i>It tastes weird and It has little flavor/tasteless</i> and to a lesser extent to <i>The internal color is artificial</i> and <i>It breaks when cooking</i>. While SP consumers characterized with negative phrases the Arapey and Morada INTA samples as follows: <i>It changes color (brown) quickly</i>, <i>Its shape is not regular</i> and <i>When cooked, it has threads or fibers</i>.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>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.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"4 1","pages":"39-48"},"PeriodicalIF":0.0,"publicationDate":"2023-11-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/jsf2.166","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136351423","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effects of co-fermentation of high-yield ester Zygosaccharomyces rouxii and Saccharomyces cerevisiae on the quality of rice wine","authors":"Rongrong Cui,&nbsp;Xueli Liu,&nbsp;Qifeng Wang,&nbsp;Shujia Wang,&nbsp;Jing He,&nbsp;Shengli Zhou,&nbsp;Guozhong Zhao,&nbsp;Yunping Yao","doi":"10.1002/jsf2.167","DOIUrl":"10.1002/jsf2.167","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>At present, rice wine has the characteristics of fast fermentation, energy saving, and simple production due to the addition of commercial <i>Saccharomyces cerevisiae</i>. However, this kind of fermented rice wine has the disadvantages of single flavor and weak taste. To address this concern, the combination of <i>Saccharomyces cerevisiae</i> and non-<i>Saccharomyces</i> 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 <i>Zygosaccharomyces rouxii</i> and <i>Saccharomyces cerevisiae</i>, thereby increasing the aroma complexity of rice wine.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>According to the fermentation performance and gas chromatography–mass spectrometry (GC–MS) analysis, it was found that <i>S. cerevisiae</i> GJM and <i>Z. rouxii</i> 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 <i>S. cerevisiae</i> GJM. Additionally, the ethyl acetate and phenylethylene acetate were increased by 1.35 and 1.45 times, respectively, when compared to single <i>S. cerevisiae</i> 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.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>These findings suggest that the co-fermentation of <i>S. cerevisiae</i> and high-yield ester <i>Z. rouxii</i> has the potential to enhance the quality and diversity of aroma in liquid rice wine.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"4 2","pages":"78-91"},"PeriodicalIF":0.0,"publicationDate":"2023-11-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/jsf2.167","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136351698","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Strawberry fruit quality: Impacts of the harvest date with a breeding perspective","authors":"Paula Pedrozo,&nbsp;Esteban Vicente,&nbsp;Ana Inés Moltini,&nbsp;Facundo Ibáñez,&nbsp;Bettina Lado,&nbsp;Laura Fariña,&nbsp;Gastón Ares,&nbsp;Joanna Lado","doi":"10.1002/jsf2.163","DOIUrl":"10.1002/jsf2.163","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>The sensory, nutritional, and organoleptic characterization of strawberry genotypes is a useful strategy to guide breeding efforts on filling consumer's expectations. This work was focused on evaluating the fruit quality of six strawberry genotypes. We aimed to highlight key clues for breeders regarding the relative contribution of different techniques for fruit characterization and consumer perception, with a special focus on contrasting harvest moments.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>Results showed that coloration resulted less variable compared with free sugars, firmness, or volatile compounds. There was an absence of correlation between external/internal color and anthocyanin content or between soluble solids and individual sugars (glucose, fructose, sucrose). Oxygen radical absorbance capacity and 1,1-diphenyl-2-picrylhydrazyl methods showed to be complementary for antioxidant capacity determination. The predominance of esters and terpenes seems to contribute to typical strawberry flavor while a fine balance between aldehydes, terpenes, lactones, and esters found in similar proportions contributes to typical smell perception.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>There is an important variability in fruit quality harvested fully ripe in different dates from the same harvest season and genotypes showed contrasting behaviors. Fruit color resulted more stable than other quality variables such as sugars or firmness while volatile profile showed significant changes. From a breeding perspective, it is crucial to consider many harvest moments throughout the reproductive cycle to assure a more representative fruit quality evaluation. Genotypes showing greater stability between harvests would be interesting for assuring a reproducible product during the season.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"3 11","pages":"597-608"},"PeriodicalIF":0.0,"publicationDate":"2023-10-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135769005","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Application of spray-dried blood plasma as a feed additive for the replacement of antibiotics in growing-finishing swine","authors":"Bernardo Gesing,&nbsp;Maria Eduarda Rosa,&nbsp;Luis Fernando Sarmento Rangel,&nbsp;William Gustavo Sganzerla,&nbsp;Jocleita Peruzzo Ferrareze,&nbsp;Vanessa Peripolli,&nbsp;José Mauricio dos Santos Neto,&nbsp;Ivan Bianchi,&nbsp;Juahil Martins de Oliveira Jr,&nbsp;Elizabeth Schwegler,&nbsp;Fabiana Moreira","doi":"10.1002/jsf2.164","DOIUrl":"10.1002/jsf2.164","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>This study evaluated the effect of spray-dried blood plasma (SDP) as a feed additive for the replacement of antibiotics in swine production. The treatments were used as strategic pulses of either antibiotics or SDP in the feed of swine during the growth and termination phases. The experimental design was conducted by 4 dietary treatments with a total of 1456 swine selected just after leaving the nursery and evaluated for 122 days until slaughter.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>The feed with the addition of the standard medication protocol (antibiotics) and without the inclusion of SDP had the highest feed intake (289.73 ± 3.04 kg) and reached a feed conversion of 2.57 ± 0.02 kg feed consumed per kg weight gained. Weight gain during the period of 0–122 days for the treatment with three pulses of SDP with (114.12 ± 0.64 kg) and without antibiotics (114.26 ± 1.01 kg) was higher than the control treatment (111.46 ± 1.10 kg, without antibiotics and SDP). Furthermore, the antibiotic-based treatment associated with SDP showed a 7.76% increase in weight gain when compared with the control group. Furthermore, there was a nonsignificant difference in the mortality of animals and in the index for pneumonia and ulcer score.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>The application of SDP as a feed additive in swine at the growth and termination phases, combined with antibiotics, favored feed intake and weight gain and could be a promising alternative to upgrade zootechnical parameters in swine production.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"3 11","pages":"609-618"},"PeriodicalIF":0.0,"publicationDate":"2023-10-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135768994","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Use of shrimp farming waste in the production of biomaterials for sustainable agriculture and mitigation of environmental damage","authors":"Jôse Raymara Alves Lima Bomfim,&nbsp;Graziele da Costa Cunha,&nbsp;Wander Gustavo Botero,&nbsp;Luciane Pimenta Cruz Romão","doi":"10.1002/jsf2.165","DOIUrl":"10.1002/jsf2.165","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Due to the environmental degradation caused by shrimp farming in Brazilian mangrove ecosystems, it is of great importance to develop techniques capable of inserting waste into the production chain, strengthening the premise of sustainable shrimp farming development due to its economic and social impact. In this work, solid residues from shrimp farming were used as a slow-release fertilizer (SRF) in formulations that also contain chitosan, montmorillonite, and urea.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>Fertilizer granules produced without (FERT A) and with additional layers (FERT B) were characterized by elemental analysis (Carbon, Hydrogen, Nitrogen), obtaining values of 14.4%–18.4% for carbon, 5.6%–6.9% for hydrogen, and 12.3%–19.3% for nitrogen. The fertilizers had low C/N ratios of around 1.0–1.50, compared to a value of 0.87 for urea, the nitrogen fertilizer most widely used in Brazilian agriculture. Release tests in water showed the same release pattern in the first 5 min for FERT A and FERT B, with &lt;10% urea release. After 30 min, the release from the fertilizers progressively increased, reaching &gt;60% after 1 day and a maximum of 95%–97% after 15 days. In the first 3 days of incubation in the soil, the releases of nitrogen from FERT A, FERT B, and conventional urea presented different patterns, with values of 32%, 10%, and 90%, respectively. After incubation for 25 days, FERT A and FERT B presented nitrogen releases lower than 78%, confirming the slow release of the nutrient from these fertilizers. Degradation experiments showed that the fertilizers were biodegradable in the soil, with degradation exceeding 60% after 30 days, indicating that they could be applied to the soil without leaving residues.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>The fertilizer granules produced are SRFs that have the potential to increase the efficiency of nitrogen fertilization, reducing the frequency of applications and minimizing nitrogen losses in the soil. In addition, they enable the reuse of shrimp farming waste, producing a new material of agricultural interest.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"3 12","pages":"622-632"},"PeriodicalIF":0.0,"publicationDate":"2023-10-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135888340","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Heat consumption and modeling of corn seeds intermittent drying","authors":"Ana Caroline Raimundini Aranha,&nbsp;Andressa Lopes Ferrari,&nbsp;Sirlei Marques Paschoal,&nbsp;Juliana Guerra Sgorlon,&nbsp;Maria Carolina Sérgi Gomes,&nbsp;Luiz Mario de Matos Jorge,&nbsp;Lilian Tatiani Dusman Tonin,&nbsp;Rafael Oliveira Defendi","doi":"10.1002/jsf2.162","DOIUrl":"10.1002/jsf2.162","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Corn seed is produced on a large scale, and as production is carried out seasonally, the storage is needed to supply uninterrupted demand. To carry out the storage, as the material from the harvest has a high initial moisture content, it is necessary to carry out the drying process. In order to reduce energy consumption, an alternative is intermittent drying. The purpose of this article is to fit the mathematical model of intermittent drying by distributed parameters, based on experimental data of temperature and moisture content of corn seeds submitted to intermittent drying, to determine the diffusivity value and to assess heat consumption.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>For samples dried to the final moisture content of 16.0% on dry basis (d.b.), the condition of intermittent drying at a temperature of 40°C and 10 min of tempering period led to the lowest heat consumption, in comparison to conventional drying and to intermittent drying under higher temperatures. In addition, to obtain a final moisture content of 14.0% (d.b.), the conventional drying condition at 55°C resulted in the lowest heat consumption, compared to the other drying conditions. The distributed parameter model can predict the experimental data with a global deviation lower than 10.0%.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>Analyzing the moisture distribution profiles for the corn seeds, it was verified that there was a difference in the moisture content along the position inside the material, being necessary to evaluate the influence of moisture distribution along the position inside the material in kinetic drying models.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"3 11","pages":"588-596"},"PeriodicalIF":0.0,"publicationDate":"2023-10-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136032708","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}