Sodium caseinate and acetylated wheat starch were combined at different mass ratios and used as wall materials to microencapsulate capsaicin. The morphological, structural and physicochemical properties of the prepared capsaicin-loaded emulsion and spray-dried microcapsules were investigated. Additionally, the stability of capsaicin microcapsules to various storage light and temperature conditions was evaluated. Combined sodium caseinate and acetylated wheat starch exhibited good emulsifying properties compared with single-wall material. Additionally, the highest microencapsulation efficiency of 84.05% was achieved when sodium caseinate and wheat starch acetate were combined at a mass ratio of 3:7. The capsaicin microcapsule exhibited a spherical shape and the size was not uniform, while the colour and dispersion of the particles were homogeneous. The capsaicin microcapsules displayed solubility in the range of 77.88%–97.64%. Furthermore, more than 60% of the microencapsulated capsaicin was retained after 15 days of storage at various light and temperature conditions. The principle component analysis demonstrated that a combination of sodium caseinate and wheat starch acetate is effective for microencapsulating capsaicin and promoting its applications.

Influence of the constant heating treatment on structural and adsorption properties of myofibrillar proteins (MPs) of chicken was investigated. The results showed that heat treatment enhanced the exposure of sulfhydryl groups and improved hydrophobicity of MPs surface. Particle size distribution of MPs significantly varied depending on heat treatment duration. Also, heat treatments resulted in significant changes in the α-helix and β-sheet structures of MPs. Besides, the MPs formed larger, irregular, and cluster-like aggregates after heat treatments. Moreover, heat treatments increased viscosity and surface roughness of MPs, while zeta potential value was reduced after heat treatments. Furhthermore, binding interactions between the MPs and spices flavors signifcanlty varied relying on nature of MPs and flavor compounds, as well as heat treatments duration. Amino acid residues were interacted with flavor compounds of spices via a variety of bonds and a stable MPs-flavors complex was performed. The obtained results provide a basis for understanding structural and physicochemical changes that occur in MPs during cooking and the interactions between MPs and flavors of spices.

Lotus root starch was treated with single and combined microwave (300 and 700 W) and cold plasma (60, 90, and 120 s) treatments. Effects of treatments on multi-structural, physicochemical, and digestive properties of lotus root starch were investigated. The results revealed that a combination of cold plasma and microwave treatments significantly affected the morphology of starch granules and reduced the relative crystallinity of starch compared with a single treatment. However, no changes were found in the chemical functional groups of starch after single or combined treatments. Additionally, the amylose content, amylopectin branch chain length distribution, solubility, and swelling power of the starch significantly varied depending on cold plasma treatment duration and microwave power. Furthermore, the treated starch showed lower peak viscosity and higher pasting temperature than the native one. Moreover, the resistant starch content significantly decreased as cold plasma treatment was prolonged and microwave power increased.

Exploration and synthesis of degradable plastics can alleviate and avoid environmental pollution induced by petroleum-based plastics. In this study, a konjac glucomannan (KGM)/zein/PVA ternary blend plastic was successfully prepared by casting. The results showed that, despite the presence of particle aggregation from incompatible components in blend plastic, the addition of KGM and zein improved its compatibility which is consistent with the formation of continuous dark regions and the reduction of roughness average (Ra) results in the AFM characterization. Also, XRD and FT-IR results indicated that the addition of KGM and zein disrupted the molecular and crystalline structure of PVA, induced stretching vibration of alcohol and hydroxyl groups, and crystallinity reduction. In addition, KGM deacetylation (d-KGM) reduced the intramolecular hydroxyl groups, reduced the water absorption and water vapor transmission rate of the blend plastics, and increased the crystallization temperature (Tc) and melting temperature (Tm). Furthermore, the blended plastics exhibited the best tensile strength (TS), elongation at break (E), and elastic modulus (EM) when the proportion of KGM to zein was 9:1. Notably, the blended plastic with KGM and zein added displayed more pores and cracks after soil burial, implying that the lack of degradability of pure PVA plastic was improved.

The pomegranate butterfly, Virachola livia (Klug), is one of the most important pests in Egypt affects the quantity and quality of fruits. At the end of the season, 20 healthy fruits and 20 infested fruits were collected from Manfaloty, Higazy and Araby cultivars to determine the effect of infestation on some chemical compositions of pomegranate fruits (juice and peels). Results showed that the infestation of pomegranate butterfly reduced the percentage of total soluble solids (14.73, 13.93 and 13.90%), TSS/acidity ratio (12.42, 11.71 and 8.49%), total sugars (12.92, 12.48 and 12.34%) and total reducing sugars (11.32, 11.03 and 10.33%) and caused a significant increase of total titratable acidity (1.19,1.39 and 1.54) in the infested fruits compared to the healthy fruits TSS (16.43, 16.33 and 14.37%), TSS/acidity ratio (14.41, 14.24 and 10.97%), TS (14.88, 14.62 and 13.42%) and TRS (14.13, 13.23 and 11.19%) and TTA (1.13, 1.26 and 1.35) of Mnafaloty, Higazy and Araby cultivars, respectively. In addition, the infestation of this pest also affects the chemical composition of pomegranate peels which reduced the percentage of moisture (72.96, 65.53 and 61.78%), protein (4.52, 4.07 and 3.62%), Potassium (12.70, 10.72 and 10.01 g/kg) and caused a significant increase in total carbohydrates (28.89, 27.27 and 12.93%), Calcium (3.26, 3.70 and 3.95 g/kg) and pH values (3.87, 3.90 and 4.19) in the infested fruits compared to the healthy fruits moisture (74.53, 67.08 and 62.76%), protein (4.93, 4.28 and 4.91%), potassium (15.92, 13.16 and 12.21g/kg), total carbohydrates (22.37, 25.51 and 12.21%), Calcium (2.59, 2.54 and 3.21g/kg) and pH values (4.09, 3.99 and 4.46). These results show that the pomegranate butterfly infestation affects the chemical composition of fruits and decreased the economic importance of pomegranate. Therefore, an integrated control program must be developed for this pest to improve the quality and quantity of pomegranate fruits and to reduce its damage to the crop.

Keywords: Pomegranate, Virachola livia, chemical composition, cultivars

Weeds are very problematic for tomato production worldwide. Differences in formulations of the same herbicide have different effects on weeds and crops. There are no published studies on the effect of the capsule suspension of pendimethalin (Pend) products on tomato in Egypt. The present study aims at evaluating three pre-plant Pend products compared with a post-plant metribuzin (Met) and hand hoeing on their efficiency on weed control and on the growth, yield, yield attributes, stand loss rate of tomato plants, and their economic benefit implications in tomato production. During the fall-winter seasons of 2019/2020 and 2020/2021, six weed control treatments were studied including three pre-plant Pend products, a post-plant Met, hand hoeing, and un-weeded control in tomato field experiments. Weed density, fresh weight [FW], and FW reduction% were measured. Tomato measurements included stand loss rate, vegetative growth parameters, leaf chlorophyll concentration, fruit diameter and length, marketable and total yields, fruit total soluble solids, and pH. All herbicides and hand hoeing treatments significantly reduced weeds FW. Stand loss rates of tomato were 0% in hand hoeing followed by Sencor (~ 9.3–11.1%). Vegetative growth and leaf chlorophyll concentration were improved in all treated plots as compared to the control. The highest significant increases in tomato branch number, plant height, stem diameter, and shoot FW were observed in Sencor and Mostmicro treatments. The highest marketable and total fruit yields were observed with Sencor. Met had the highest benefit–cost ratio in the study. All herbicides were effective against various noxious weeds, but tomato “hybrid 65,010” was more tolerant to Met which resulted in better yields than those obtained with Pend products. The most cost-effective method of weed control was Met.

Keywords:Solanum lycopersicum; Herbicides; Hand hoeing; Plant stand loss; Vegetative growth; Marketable and total yield