Environmental contamination from petroleum refinery operations has increased due to the rapid population growth and modernization of society, necessitating urgent repair. Microbial remediation of petroleum wastewater by prominent bacterial cultures holds promise in circumventing the issue of petroleum-related pollution. Herein, the bacterial culture was isolated from petroleum-contaminated sludge samples for the valorization of polyaromatic hydrocarbons and biodegradation of petroleum wastewater samples. The bacterial strain was screened and identified as Bacillus subtilis IH-1. After six days of incubation, the bacteria had degraded 25.9% of phenanthrene and 20.3% of naphthalene. The treatment of wastewater samples was assessed using physico-chemical and Fourier-transform infrared spectroscopy analysis, which revealed that the level of pollutants was elevated and above the allowed limits. Following bacterial degradation, the reduction in pollution parameters viz. EC (82.7%), BOD (87.0%), COD (80.0%), total phenols (96.3%), oil and grease (79.7%), TKN (68.8%), TOC (96.3%) and TPH (52.4%) were observed. The reduction in pH and heavy metals were also observed after bacterial treatment. V. mungo was used in the phytotoxicity test, which revealed at 50% wastewater concentration the reduction in biomass (30.3%), root length (87.7%), shoot length (93.9%), and seed germination (30.0%) was observed in comparison to control. When A. cepa root tips immersed in varying concentrations of wastewater samples, the mitotic index significantly decreased, suggesting the induction of cytotoxicity. However, following the bacterial treatment, there was a noticeable decrease in phytotoxicity and cytotoxicity. The bacterial culture produces lignin peroxidase enzyme and has the potential to degrade the toxic pollutants of petroleum wastewater. Therefore the bacterium may be immobilised or directly used at reactor scale or pilot scale study to benefit the industry and environmental safety.

The experiments reported in this research paper aimed to evaluate the physico-chemical and sensory characteristics, microbial quality and antioxidant potential of goat\'s milk paneer during storage (0-12 d, 4 ± 1°C). The juices from five different citrus fruits were used as coagulant (treatments) to make goat\'s milk paneer. The pH of all paneer samples decreased during storage whereas titratable acidity increased. Ash (%) fat (%) and protein (%) of paneer increased slightly during storage, whereas sensory perception decreased. The juices from all the citrus fruit varieties showed high contents of total phenolics and total flavonoids which ultimately influenced ferric reducing antioxidant power, total antioxidant capacity and radical scavenging activities. As the contents of different juices were also retained in the paneer matrix, so paneer coagulated with citrus juices also showed encouraging results in terms of total phenolic and flavonoid contents, ferric reducing antioxidant power and radical scavenging activities. Amongst all the paneers, the most promising was that coagulated by kinnow juice. In addition, the whey obtained from paneer coagulated by citrus juices also showed appreciable quantities of total phenolic and flavonoid contents, thereby beneficially influencing ferric reducing antioxidant power andradical scavenging activities. It is concluded that citrus juices improve the sensorial quality and antioxidant potential of goat\'s milk paneer and its whey.

The beneficial health effects of prebiotics have been demonstrated in numerous research papers. However, their incorporation into daily food remains unfamiliar to consumers. This work evaluates the effects of the addition of resistant maltodextrin (RMD) on the sensory attributes of pasteurised orange juice, together with the physico-chemical properties and the aromatic profile. RMD addition increased the sweetness and decreased the acidity and bitterness, resulting in a higher overall panellists\' rating of orange juice. It also proportionally increased °Brix together with density and decreased acidity. Colour changes were registered with higher RMD concentrations. Orange pulp presence affected the volume particle size distribution analysis, while RMD addition did not have any effect. The aroma volatile compounds were also analysed. Pulp-added samples showed a higher quantity of alcohol and aldehydes, whereas pulp-free samples registered higher terpene and terpenoid values. Ketones and acids were also quantified. RMD had a moderate impact on volatile compound quantifications, with the orange pulp presence playing a much more decisive role. A correspondence analysis was also performed to relate instrumental and sensory determinations for all samples. This work proves that the addition of RMD to orange juice is technologically feasible while also achieving a good response at the sensory level.

The aim of this study was to investigate the microbial and physico-chemical characteristics of cold smoked sea bass (CSSB), a novel italian fish product. The microbiological analyses showed the presence of bacterial contamination from the raw material, the environment, and the production process. The microbial spoilage population was dominated by lactic acid bacteria (LAB) associated with Gram-negative fermenting bacteria, including Photobacterium phosphoreum and psychrotrophic Enterobacteriaceae. Brochotrix thermospacta and Aeromonas spp. were also present; in contrast, mould and yeast were not detected (<2 CFU/g). High levels (6-7 log CFU/g) of LAB and total bacteria count (TBC) were observed from day 45 of storage; however, their presence does not seem to have influenced the total volatile basic nitrogen (TVB-N), which always remained below 35 mg N/100 g. Consequently, the product is acceptable until day 60 of storage, considering that the malonaldehyde index (TBARS) was lower than 6.5 nmol/g. Pathogenic bacteria such as Salmonella spp. and Listeria monocytogenes were not detected. Currently, there is a growing demand for seafood due to its high quality and nutritional value. Cold smoked sea bass offers a source of macro- and micronutrients essential for the proper functioning of the human body. It is also rich in protein and omega-3 fatty acids. The WHO and FAO evaluated the benefits and risks and concluded that there is convincing evidence of health benefits from fish consumption, such as a reduction in the risk of heart failure and improved neurodevelopment in infants and young children when fish is consumed by the mother before and during pregnancy. The CSSB analysed in this study demonstrated to have health benefits due to long-chain omega-3 PUFAs and other nutrients, such as proteins, minerals, and vitamin D, which are sometimes difficult to obtain from other sources. The results show that CSSB has a high nutritional value and excellent microbial quality.

The objective of the present study was to investigate the effect of ripening and preservation containers on the physico-chemical, microbiological, and textural characteristics, and volatile profile of white cheese. White cheeses were manufactured on an industrial scale using large-capacity stainless steel tanks (SST) of 500 kg, and the respective control samples in tin containers (TC) of 17 kg. No significant differences (p > 0.05) in fat in dry matter and total protein content were observed at 60 days of ripening between the TC and SST cheeses. After 60 days, of ripening, the moisture of the cheeses in SST and TC did not show significant statistical differences (p > 0.05). No significant differences (p > 0.05) were observed between the TC and SST cheeses in the mineral concentration (Ca, Mg, K, and Na) and textural characteristics. Similar results of pH and bacterial counts, as well as absence of yeasts and molds, were observed during ripening and preservation time in both groups of cheeses. Furthermore, proteolysis was not affected statistically significantly (p > 0.05). A moderately increased rate of ripening for the cheeses in TC was observed up to 90 days but, at 180 days, proteolysis was similar in both groups of cheeses. Regarding the SFA, MUFA, and PUFA content, no significant differences (p > 0.05) were observed between the TC and SST cheeses. A total of 94 volatile compounds were identified in the volatile fraction of both the SST and TC cheeses. Organic acids and alcohols were the most abundant classes of volatile compounds that were identified. The flavor and texture scores in the TC and SST cheeses were similar (p > 0.05). Overall, the TC and SST cheeses did not show any significant statistical difference in any of the analyzed parameters.

The \'Signuredda\' bean is a local genotype of pulse with particular technological characteristics, cultivated in Sicily, Italy. This paper presents the results of a study to evaluate the effects of partial substitutions of durum wheat semolina with 5%, 7.5%, and 10% of bean flour to prepare durum wheat functional breads. The physico-chemical properties and the technological quality of flours, doughs, and breads were investigated, as well as their storage process up to six days after baking. With the addition of bean flour, the proteins increased, as did the brown index, while the yellow index decreased. The water absorption and dough stability according to the farinograph increased from 1.45 in FBS 7.5%, to 1.65 in FBS 10%, for both 2020 and 2021, and from 5% to 10% supplementation for water absorption. Dough stability increased from 4.30 in FBS 5%-2021 to 4.75 in FBS 10%-2021. According to the mixograph, the mixing time also increased. The absorption of water and oil, as well as the leavening capacity, were also examined, and results highlighted an increase in the amount of water absorbed and a greater fermentation capacity. The greatest oil uptake was shown with bean flour at 10% supplementation (3.40%), while all bean flour mixes showed a water absorption of approximately 1.70%. The fermentation test showed the addition of 10% bean flour significantly increased the fermentative capacity of the dough. The color of the crumb was darker, while the crust became lighter. During the staling process, compared with the control sample, loaves with greater moisture and volume, and better internal porosity were obtained. Moreover, the loaves were extremely soft at T0 (8.0 versus 12.0 N of the control). In conclusion, the results showed an interesting potential of \'Signuredda\' bean flour as a bread-making ingredient to obtain softer breads, which are better able to resist becoming stale.

While algal blooms occur frequently in lakes and reservoirs worldwide, the effects of dissolved organic matter (DOM) from lakeside and riparian zones on bloom formation are not well understood. In this study, we characterized the molecular composition of DOM from Cynodon dactylon (L.) Pers. (CD-DOM) and Xanthium sibiricum Patrin ex Widder (XS-DOM) and assessed their effects on the growth, physiology, volatile organic compounds (VOCs), and stable carbon isotope in four bloom-forming algae species (Microcystis aeruginosa, Anabaena sp., Chlamydomonas sp., and Peridiniopsis sp.). Stable carbon isotope analysis showed that the four species were affected by DOM. Both DOM types increased the cell biomass, polysaccharide and protein contents, chlorophyll fluorescence parameter values, and VOCs release of Anabaena sp., Chlamydomonas sp. and Microcystis aeruginosa, suggesting that DOM stimulated algal growth by increasing nutrient sources, photosynthetic efficiency, and stress tolerance. And in general, these three strains exhibited better growth at higher DOM concentrations. However, DOM treatment inhibited the growth of Peridiniopsis sp., as indicated by the increases in reactive oxygen species, damage in photosystem II reaction centers, and blockage in electron transport. Fluorescence analysis showed that tryptophan-like compounds were the main DOM components that affected algal growth. Molecular-level analysis suggested that unsaturated aliphatic compounds may be the most important DOM components. The findings indicate that CD-DOM and XS-DOM promote the blue-green algal blooms formation and thus should be considered in the management of natural water quality.

BACKGROUND: Despite their high potential, Tunisian virgin olive oils (VOOs) are mainly exported in bulk or blended with VOOs of other origin, hindering their international market placement. To face this situation, their valorization is needed by highlighting their unique features and by developing tools to guarantee their geographical authenticity. Compositional features of Chemlali VOOs produced in three Tunisian regions were assessed to identify suitable authenticity markers.
RESULTS: Quality indices ensured the quality of the VOOs studied. Volatile compounds, total phenols, fatty acid (FA) and chlorophylls are significantly influenced by the region of origin, which was justified by the differences found in soil and climatic conditions of the three geographical regions. To explore the capabilities of these markers for the geographical authentication of Tunisian Chemlali VOOs, classification models based on partial least squares-discriminant analysis (PLS-DA) were developed by grouping the minimum number of variables allowing the highest discrimination power, minimizing in this way the analytical procedure. The PLS-DA authentication model based on combining volatile compounds with FA or with total phenols achieved a correct classification of 95.7% of the VOOs according to their origin, as assessed by 10%-out cross-validation. Sidi Bouzid Chemlali VOOs achieved 100% of correct classification, while the misclassification between Sfax and Enfidha ones did not exceed 10%.
CONCLUSIONS: These results allowed to establish the most promising and affordable combination of markers for the geographical authentication of Tunisian Chemlali VOOs from distinct production regions and provide the basis to further develop authentication models based on wider datasets. © 2023 Society of Chemical Industry.

Surveying, mapping, and characterizing soil properties are the critical steps in designating soil quality. Continuous use of inorganic fertilizers, pesticides, wastewater discharge, and leachates cause soil degradation and contamination of potable water and food ultimately leading to soil pollution and ill effects on human health. This study was undertaken to monitor the soil quality of agricultural soil samples collected from ten different agricultural fields in Ludhiana, Punjab (India), near Buddha Nullah, a Sutlej River tributary. Physico-chemical characteristics and heavy metal contents of soil samples were estimated during the study. The obtained results showed that all the agricultural soil samples were slightly alkaline in nature. Soil nutrients such as nitrates, phosphates, and potassium ranged from 0.06 to 0.11 mg/g, 0.03 to 0.08 mg/g, and 0.04 to 0.15 mg/g respectively. The contents (mg/kg) of heavy metals such as cadmium, chromium, cobalt, copper, and lead were observed to be above the permissible limits in most of the soil samples. Allium cepa root chromosomal aberration assay was used for genotoxicity studies which has shown that Hambran (HBN), a site approx. 12.9 km of the Buddha Nullah, induced maximum genotoxic effects, i.e., 46.7% aberrant cells in root tip cells of Allium cepa. The statistical analysis revealed the positive correlation of heavy metals like Cr, Cu, and Ni (at p ≤ 0.05 and p ≤ 0.01) with the total chromosomal aberrations induced in Allium cepa.

The organic fraction of municipal solid waste (OFMSW) is a complex material with different ingredients characterized by varying properties depending on parameters such as season or geographical region of origin. Consequently, studies on OFMSW are hard to compare due to the changing characteristics of the samples. Therefore, this article presents data on the physico-chemical composition of standardized, recipe-based OFMSW components divided into the categories \"Paper\", \"Green waste\" and \"Food waste\", and further subcategories. Data presented in this article include (1) dry matter, (2) organic dry matter, (3) C, H and N concentrations, (4) gross calorific values, (5) ash melting behavior, (6) specific biogas yield and (7) methane concentration. An application example of an experiment requiring the same starting material properties is represented by storage experiments, as performed within the original scientific article [1]. Thus, this Data in Brief article also provides additional data on recipe-based storage experiments complementing the original article. The datasets cannot only be used to estimate biowaste potentials but they can also be used for the design and execution of experiments that require standardized OFMSW samples.