AEJSA Volume 17, Number 3: December, 2023
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Evaluation of the biological and qualitative efficiency of gelatin coatings fortified with Nano-titanium oxide
Maryam Abdullah Kadhim and Riyadh Sh. Ali
ABSTRACT: Food Coating films were prepared using titanium oxide nanoparticles and gelatin, a biodegradable polymer, using different volumes of titanium oxide nanoparticle solution (15, 10, and 5 ml). The results showed that gelatin films with 15 ml of titanium oxide nanoparticle solution showed the highest activity against food bacteria (E. coli, Staphylococcus aureus, and Pseudomonas aeruginosa). The results of mechanical tests for the coating films prepared in the study showed that fortifying the gelatin coatings with Nano-titanium oxide solution significantly improved the film properties. The thickness of the Nano-TiO2 fortified coatings was 1.8 mm compared to the untreated coatings (1.5 mm). Compared to regular gelatin coatings, the tensile strength and elongation also increased significantly in the coatings treated with Nano-TiO2. On the other hand, the water solubility percentage of the coatings treated with Nano-TiO2 was significantly decreased to 19.30% compared to solubility of 40.82% in the control coating film.
[ FULL TEXT PDF 1-6 ] DOI: 10.22587/aejsa.2023.17.3.1
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Exploring the Role of Capsicum (Sweet Pepper) Value Chains in Enhancing Food Security in Jordan
Zainab Alhammad and Mohammad Awaideh
ABSTRACT: This study aims to examine the role of capsicum (sweet pepper) value chains in enhancing food security in Jordan and identify the challenges, opportunities, and recommendations for improvement. Theoretical framework: The study is based on the value chain analysis approach, focusing on the different stages of production, marketing, and export of capsicums in Jordan. Design/methodology/approach: The study uses a mixed-methods approach, including a quantitative analysis of secondary data from various sources and qualitative data collected through interviews with 100 farmers, suppliers, traders, retailers, and processors. Findings: The results show a significant increase in capsicum production in Jordan, with promising opportunities for further expansion and improvements in efficiency across the value chain. However, challenges such as poor knowledge of global GAP requirements, weak marketing linkages, and lack of proper equipment and tools hinder the sector's potential. Research, Practical & Social implications: The study provides insights for policymakers, agricultural stakeholders, and development practitioners to address the identified challenges and capitalize on the opportunities in the capsicum value chain to enhance food security in Jordan. Originality/value: The value of the study lies in its comprehensive analysis of the capsicum value chain in Jordan and its potential contribution to food security.
[ FULL TEXT PDF 7-14 ] DOI: 10.22587/aejsa.2023.17.3.2
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Study of the chemical and physical properties of manufactured iron-fortified yogurt
Sharaf Ali hadi Al-shaikh, Mohanad Abood Alhamid and Mustafa Asaad Majeed Alfatlawy
ABSTRACT: Anemia affects over 30% of the global population, where iron fortification in nutrition is one of the most effective ways to reduce iron deficiency. Therefore, the current study aimed to manufacture yogurt fortified with Iron (ferrous sulphate) at concentrations of (20 and 40 mg/kg milk), represented by T1 and T2, respectively, in addition to the control treatment. The samples were stored for 14 days at a temperature of (4 ± 1) ͦ C, and their chemical and physical properties were monitored. There were no statistically significant differences (p ≤ 0.05) in the values of moisture, protein, fat, lactose, ash, pH, and total acidity for all treatments studied during 14 days of storage. The importance of ADV and PV in T1 and T2 treatments were lesser in comparison to the control treatment, while the values of thiobarbituric acid (TBA.) in the fortified treatment were slightly higher than those in the control treatment at the end of the experiment. The findings of this study make it promising to enrich the yogurt with iron without affecting its physicochemical properties, as it is a suitable way for iron enrichment.
[ FULL TEXT PDF 15-22 ] DOI: 10.22587/aejsa.2023.17.3.3
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