Soil is the base of any ecosystem since it conserves nutrients and water for plant roots including agriculture and plantations. In dry and semi-arid places across the world, including the UAE, sandy soils are common. Their fertility is extremely low, and production is hampered by a number of agronomic challenges. Soil conditioner sources like bentonite and chicken manure might be used to improve the poor sandy soil attributes and hence boost soil productivity. From November 2019 to March 2020, an experiment was conducted to investigate the growth rates of Bougainvillea following bentonite and chicken manure amendments to sandy soil taken from Lehbab, Dubai. Bougainvillea was evaluated for its plant height (cm), max length of primary branch (cm), the number of leaves per plant, number of secondary branches, shoot weight (g), root length (cm), root weight (g), root/shoot ratio, chlorophyll contents, and chlorophyll a* and b*. In this experiment, a complete randomized design (CRD) with five treatments was used (10 replications per treatment). According to the findings, bentonite and chicken manure additions considerably influence the productive properties of sandy soil, as indicated by Bougainvillea growth. Additionally, the research suggests that Bougainvillea may be efficiently planted with 10% bentonite and 15% chicken manure applied to sandy soil, resulting in the healthiest plants compared to other amendments.

Goats are useful to smaller communities because of their low production costs, limited feed requirements, rapid generation rates, and ability to consistently provide modest volumes of milk that are suitable for immediate use in home. The flavour of dairy dishes is greatly influenced by the proteins found in goat milk and contributing in texture, viscosity, and structure to dairy dishes, all of which enhance the dining experience. Amino acids like glycine, alanine, and peptides can act as precursors to other volatile aroma-active molecules and so set off basic flavours. Increasing temperatures have major consequences for goat milk by-products, including as altering their flavour through denaturation of proteins, the emission of sulfuric chemicals, and an eggy fragrance in the case of scaled milk. Although there has been increasing evidence that environmental changes have an impact on food availability and quality in recent decades, the impacts of these changes on food composition are still largely understood. The potential impact of climate change on food quality must be disclosed. This study suggests a fundamental, but as of yet unexplored, method by which climate change can impact global food and nutrition security, changes in food nutritional content beyond those caused by agricultural production.

Plants produce pectin as a versatile biopolymer stemming from their cell walls where it shows importance in food together with pharmaceuticals and cosmetics because of its gel-forming ability and thickening and stabilizing traits. The extraction techniques for pectin traditionally demand high amounts of power alongside hazardous solvents while needing extended processing durations. The development of emerging green extraction technologies (ET) provides sustainable and efficient extraction methodologies. This analysis conducts a systematic assessment of different ETs for pectin extraction by examining UAE alongside MAE and includes evaluation of supercritical CO2, HPP, and PEF extraction methods. These methods present advantages such as higher extraction performance with lowered energy usage as well as better pectin rheological properties that enhance both gel strength and viscosity. ETs effectively maintain or magnify functional properties in pectin which increases its potential for high-end uses in food items and supplements and cosmetics. These technologies provide an environmentally beneficial method through their reduced reliance on solvents and reduced creation of waste products. Research alongside technological progress hopes to solve existing hurdles associated with equipment costs and scalability because these hurdles currently prevent widespread adoption of these methods, but the solutions will enable industrial-scale use. There exists an opportunity through green extraction technologies to create a sustainable future for industrial pectin production.

Steady extraction methods need improvement to obtain pure pectin from citrus biowaste while enabling environmental waste management and advancing green manufacturing systems. Specifically, ultrasound cavitation will enhance mass transfer and microwave irradiation will provide rapid and uniform heating, leading to more efficient pectin extraction with improved functional properties. A full factorial experimental design (2³) was employed, analyzing the effects of three independent variables: temperature (°C), microwave power (W), and ultrasonic amplitude (%), on both pectin yield and its quality parameters, such as degree of esterification and sugar composition. Statistical validation was performed using ANOVA and Tukey's post-hoc test to confirm significant differences among treatments. Under optimal conditions (60°C and 500 W with 50% amplitude and 3 min duration), the pectin extraction process achieved a maximum yield of 65.40% (p < 0.001, η² = 0.961, 95% CI: (59.88%, 63.37%)). The derived pectin exhibited exceptional physicochemical attributes, including 78.67% (p < 0.001, η² = 0.954, 95% CI: (69.5%, 79.1%)) anhydrouronic acid, 81.56% (p < 0.001, η² = 0.950, 95% CI: (71.8%, 81.6%)), galacturonic acid content, and a 70.48% (p < 0.001, η² = 0.948, 95% CI: (61.8%, 70.2%)) degree of esterification, qualifying it as high-methoxyl class pectin with superior gelling and emulsifying properties. UMAE resulted in improved performance indicators, such as a water holding capacity of 11.01 g/g (p < 0.001, η² = 0.996), an oil holding capacity of 5.42 g/g (p < 0.001, η² = 0.990), an emulsifying activity index of 65.40%, and foam stability of 93.25%. Additionally, the method reduced overall extraction time by 70% (p < 0.001, η² = 0.970) and energy usage by 38.84% (p < 0.001, η² = 0.967), significantly contributing to sustainable production. While UMAE demonstrates improvements in extraction time and energy efficiency, claims of sustainability require further validation through life cycle analysis (LCA) and techno-economic assessments. These analyses would help quantify the environmental and economic impact of UMAE at an industrial scale.

El objetivo principal fue conocer las propiedades antimicrobianas del Piper aduncum L. (matico) para el tratamiento de prevención del Covid-19. El aceite esencial, como los extractos de las hojas y la corteza son muy valiosos como agente cicatrizante, antibacterianos y antifúngico. De esta manera los componentes los flavonoides presentes en el aceite esencial de Piper aduncum L. (matico) fortifican la conectividad de los tejidos mediante la inhibición de algunas de las enzimas que pueden hidrolizar el proteoglicano y la malla proteica, lo cual podría aumentar el efecto antibacteriano al obstaculizar la difusión de la infección al tejido, su actividad antibacterial frente a Staphylococus aureus y Echerichia coli; obteniéndose como resultado que los metabolitos secundarios como flavonoides, compuestos fenólicos, esteroides y alcaloides cuentan con acción antibacterial. La planta del Piper aduncum L. (matico) es un buen cicatrizante y antifúngico se está comercializando como producto farmacéutico en gel. La conclusión que el aceite esencial de Piper aduncum L. (matico) no ayuda a prevenir ni mucho menos a eliminar el nuevo coronavirus y su composición química del matico solo ayuda a prevenir algunas de los síntomas del Covid 19.

The theme of the presented study is to create a compote that is functional, inexpensive in cost, free of preservatives, and will have long shelf life, as well as to assess its rheological, sensory, and physicochemical properties. The objective was to construct a loquat compote (Mespilus germánica L.) using agar from cochayuyo (Chondracanthus chamissoi) for infants, determining its rheological profile with the addition of agar extracted from cochayuyo in three concentrations (0.10, 0.15, and 0.20) % w/w, respectively, with help of artificial intelligence (AI) pathway. Agar was withdrawn from the cochayuyo by alkaline treatment with 0.04 M NaOH, obtaining a yield of 1%. Consequently, each compote was subjected to a sensory attributes using a 5-point hedonic scale with 60 panelists (30 undergraduate students and 30 infants between 3 and 5 years of age using a graphic hedonic scale). The sensory analysis using AI as a base is applied to both adult and infant panelists determined that the compote that had as input agar from cochayuyo at a concentration of 15% had greater acceptability due to the fact that significance was reported ( ) according to Friedman’s test. The compote with the highest acceptability was subjected to proximal chemical characterization, reporting the following: moisture (64%), protein (1.68%), fat (1.01%), fiber (2.35%), ash (1.34%), and carbohydrates (29.62%). Its physicochemical characterization was also determined, reporting the following: pH (4.32), soluble solids (16° Brix), and total acidity (0.23 g malic acid/100 g compote). Finally, A Brookfield RV-DVIII ULTRA viscometer with Spindles N° 5 and 6 was used to integrate AI data gathering and use it for rheological profile assessment. The loquat compote was found to have a non-Newtonian, pseudoplastic behavior that was adjusted to the Ostwald–De Waele model with an R² = 0.987.