Natural dye extraction from waste barks of Turkish red pine (Pinus brutia Ten.) timber and eco-friendly natural dyeing of various textile fibers

In this study, a natural dye extraction was carried out to isolate dyestuff extract powder from the waste barks of Turkish red pine (Pinus brutia Ten.) timber which is not a common natural dyestuff source. The natural dyestuff powder obtained was applied to cotton, flax, wool, silk, tencel, polyamide and acrylic fibers accompanied by simultaneous application of alum and natural oak ash mordants. Color properties were investigated including rub-, light- and wash-fastness performance. Differently dyed fiber samples exhibited slightly different shades of beige, brown and brownish-yellow depending on the mordant used and fiber type. Alum mordanted samples exhibited better color properties. The highest (63.4) and the second highest (45.3) f(k) color yield values were observed for alum mordanted silk and wool samples, respectively. Dyed fabrics showed excellent wash fastness, very low staining performance, and moderate light- and rub-fastness.     

Impact of food disinfection on beneficial biothiol contents in strawberry

In this study, the impact of four food disinfectants including hydrogen peroxide, free chlorine, and gaseous- and aqueous-phase ozone with industrial doses on the concentration of biothiol compounds gamma-glutamylcysteinylglycine (GSH) and cystein (CYS) in strawberry was investigated for 1, 5, 15, 30, and 60 or 120 min. Additionally, the amount of oxidized glutathione (GSSG) was analyzed for calculation of the GSH/GSSG ratio as an indicator of oxidative stress. After this treatment, thiol contents of strawberry samples were examined using high-performance liquid chromatography (HPLC) technique. According to the results of measurements, free chlorine treatment for only 60 min significantly decreased CYS content in strawberry (p < 0.05). A significant decline in the GSH/GSSG ratio was also observed when H2O2 was applied for all time intervals except for 1 min (p < 0.05). However, aqueous-phase ozone treatment did not significantly affect the thiol levels (p < 0.05). In conclusion, this study may provide optimum disinfection methods for strawberry to minimize loss of beneficial biothiols.     

Optimization of Ammonia Removal from Aqueous Solution by Microwave-Assisted Air Stripping

In this study, the optimum conditions for the ammonia removal from aqueous solution by microwave-assisted air stripping have been investigated at pH 11. Ammonia solution with five different initial ammonia concentrations was prepared synthetically. The Taguchi method was applied to optimize the ammonia removal conditions. Initial ammonia concentration, air flow rate, temperature, stirring speed, microwave radiation power, and radiation time were defined as the optimization parameters. Experiments were carried out at five different levels for each operational parameter. The results of the experiments revealed that 1800 ppm of initial ammonia concentration, 7.5 L min^?1 of air flow rate, 60 °C of temperature, 500 rpm of stirring speed, and 500 W of microwave radiation power for 180 min. of microwave radiation time are optimum conditions for complete ammonia removal. In addition to present experimental data, the optimum operational conditions predicted by the balanced characteristics of orthogonal array were confirmed experimentally. Finally, the effect of optimization parameters was discussed in detail.

Open image in new window

Graphical Abstract ?

     

Properties and Composition of Turkish Flat Bread (Bazlama) Supplemented with Barley Flour and Wheat Bran

In this study, effects of increasing levels of wheat bran and barley flour on dough properties and bazlama quality were investigated. Bazlama is a flat bread commonly consumed in Turkey. Flours of wheat cultivars Gün and Gerek, flour of barley cultivar Tokak, and Gerek bran mixture were used. Part of the wheat flours were replaced with barley flour at 10, 20, 30, and 40% levels and Gerek bran mixture at 5, 10, 15, and 20% levels. Farinogram properties of mixtures were determined. Bazlama samples were subjected to sensory analysis for external appearance, shape and symmetry, crust color, crumb color and structure, mouthfeel, taste and aroma. Increasing levels of bran and barley flour caused decreases in all sensory properties. The deteriorative effect of barley flour on bazlama properties was generally more obvious when compared to bran supplementation. However, all bazlama samples were considered acceptable. Penetrometer values of bazlama samples showed that increasing levels of barley flour created significantly softer bazlama. However, in bran-supplemented bazlama samples, effect of bran on softness was found to be insignificant in both cultivars. Bazlama samples supplemented with bran had lower L values and higher a and b values for color when compared to those supplemented with barley flour. In all samples, effect of increasing levels of barley flour on residual β-glucan was found to be insignificant in both cultivars. Acid detergent fiber and neutral detergent fiber values increased with increasing levels of bran, and the changes in both cultivars were similar.