Physical, chemical, tecno-functional, and thermal properties of Leucaena leucocephala seed

Hernández‐Santos, Betsabé; QUIJANO-JERÓNIMO, Olivia; Rodríguez‐Miranda, Jesús

doi:10.1590/fst.74921

Cited by 5 publications

(7 citation statements)

References 26 publications

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“…[ 68–70 ] According to Table 2's chemical constituents of the MS husk fiber are compared to certain other novel fibers, husks and seeds. [ 71–84 ] The cellulose content of MS husk is more analogous to the attributes of soybean, [ 83 ] pumpkin, [ 85 ] hazelnut, [ 86 ] groundnut, [ 87 ] almond, [ 88 ] and coconut husk fibers. [ 89 ] Hemicellulose and lignin percentages show similar trends.…”

Section: Resultsmentioning

confidence: 99%

Response of extreme environmental aging on the novel Moringa stenopetala husk fiber/epoxy composites: Understanding the characteristics and thermokinetic behavior

Mishra

Sinha

2023

Polymer Composites

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The increasing use of composite components in various engineering disciplines necessitates detailed comprehension of their operation. When subjected to adverse environmental circumstances, such as variable humid surroundings and UV radiations, the structural and mechanical characteristics of the composites can deteriorate. Additionally, using these composite materials for structural applications such as rooftop buildings or household properties may reduce lifespan. In this study, the static and dynamic mechanical properties and the stability of novel lignocellulosic Moringa stenopetala (MS) husk fiber‐based epoxy composites exposed to various environmental factors were assessed. These harsh conditions were picked to imitate those encountered outside and influence the longevity of these composites. The obtained fiber from the husk was examined for its physiological, structural, and thermal characteristics. Using the Broido, Kissinger, Flynn‐Wall‐Ozawa (FWO), Coats‐Redfern and Kissinger‐Akahira‐Sunose (KAS) isoconventional models, the thermal degradation kinetics of the fibers were investigated. KAS method results in the best‐fitted curve and shows maximum activation energy of 175.13 KJ/mol. After husk fiber assessment, composite materials were fabricated using a Hand layup method, and their static and dynamic mechanical properties, water uptake rate, and contact angle analysis with surface energy behavior under various environmental aging circumstances were studied. In comparison to the composites “as developed,” the findings indicate that the mechanical characteristics of husk fiber‐based epoxy composites are significantly reduced by humidity and UV aging. Overall, the development of thermoset composites for structural applications can utilize husk fiber. Furthermore, after curing the water and UV‐aged composites, qualities can be recovered.

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Section: Resultsmentioning

confidence: 99%

Response of extreme environmental aging on the novel Moringa stenopetala husk fiber/epoxy composites: Understanding the characteristics and thermokinetic behavior

Mishra

Sinha

2023

Polymer Composites

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“…The color and pH of the samples were determined according to the methodology of Hernández-Santos et al [ 20 ], with a Hunter lab tristimulus colorimeter (MiniScan Hunter Lab, model 45/0L, Hunter Associates Lab., Ind., Reston, Virginia USA). The parameters obtained were L* , a* , and b* and color difference (∆E).…”

Section: Methodsmentioning

confidence: 99%

“…It was determined with 50 g of sample in a 100 mL cylinder, the cylinder was hit against the palm. Final volumes were expressed as grams per cubic centimeter according to Hernández-Santos et al [ 20 ].…”

Section: Methodsmentioning

confidence: 99%

“…They were determined in the BF, BPC, and the mixtures according to the methodology described by Hernández-Santos et al [ 20 ].…”

Section: Methodsmentioning

confidence: 99%

“…The swelling power (SP): It was determined as described by Hernández-Santos et al [ 20 ]. The results are expressed as the percentage of water retained per gram of sample.…”

Section: Methodsmentioning

confidence: 99%

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Physicochemical and techno-functional properties of mixtures of Michigan bean protein concentrate (Phaseolus vulgaris L): maltodextrin

et al. 2022

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The objective of this research was to evaluate some physicochemical and techno-functional properties of mixtures of Michigan bean protein concentrate: maltodextrin. The beans were cleaned and hulled, then dried (55 °C/1 h), ground to obtain the flour, then the concentrate was obtained by the isoelectric precipitation technique. The mixtures were established based on preliminary tests with a maximum concentration of 60% bean protein concentrate, 0:100, 9:91, 30:70, 51:49, 60:40 w/w, bean protein concentrate:maltodextrin, respectively. The chemical composition proximal to the flour and concentrate was determined, while the pH color, apparent density and the techno-functional properties were made to the mixtures, in addition to the flour, concentrate and maltodextrin. The protein concentrate presented the highest water absorption capacity (4.46 g/g) and the highest apparent density (0.66 g/cm 3 ). Maltodextrin and the 60:40 mixture were the ones that presented the lowest apparent density values (0.52 g/cm 3 ). The flour presented the highest emulsifying capacity (39.60%), while the 0:100 mixture did not present water absorption capacity and lower oil absorption capacity (2.08 g/g). The 9:91 mixture presented the highest oil absorption capacity (2.68 g/g) and the lowest emulsifying capacity (7.44%). The flour presented a pH of 6.68 while the concentrate and the mixtures presented similar values (4.43). These studies indicate that flour and concentrate or protein concentrate:maltodextrin mixtures can be used as ingredients for the production or development of new food products, or their possible use as wall material in microencapsulated.

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Exploring unconventional food plants used by local communities in a rural area of West Java, Indonesia: ethnobotanical assessment, use trends, and potential for improved nutrition

Rahayu,

Sujarwo,

Irsyam

et al. 2024

J Ethnobiology Ethnomedicine

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Background As one of the world’s biodiversity hotspots, Indonesia contains over 25,000 plant species, including unconventional food plants (UFPs). These plants are integral to the dietary practices of rural communities, providing essential nutrients often overlooked in modern diets. However, the use of UFP is declining, with both their dietary and cultural values being undermined. In rural West Java, this decline in UFP biodiversity coincides with public health challenges related to malnutrition. This study aims to document the diversity of UFPs used by local communities in rural West Java, assess their nutritional value, and explore their consumption practices. Methods Data were collected using mixed methods, including interviews with 20 key informants and food frequency questionnaire administered to 107 women in three villages in the area. The nutritional compositions of documented UFPs were obtained from literature and analysis. Bivariate correlation was used to analyze the relationships between UFP consumption frequency and potential correlates. Results The study documented 52 species of UFPs from 29 families, many of which are rich in nutritional value. About half of respondents (56%) consumed UFPs moderately (2–3 times a week). UFP consumption frequency had a strong correlation (r = 0.70) with associated knowledge (r = 0.70, p < 0.01) and a weak correlation with age (r = 0.240, p = 0.015), livestock possession (r = 0.260, p = 0.008), and family size (r = − 0.220, p = 0.02). Motivations for UFP consumption included availability as free food (33%), medicinal value (26%), nostalgic value (23%), and preferred taste (18%). Most respondents (92%) agreed that consumption has declined compared to the past, with perceived reduced availability and lack of knowledge cited as the primary reasons for the declining trend. Conclusions UFP use is common in the study area, where local communities value these plants for their critical roles in diet, medicine, and culture. Given their significant potential to meet dietary needs, educating and raising awareness about UFPs can enhance their consumption and contribute to food and nutrition security.

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Physical, chemical, tecno-functional, and thermal properties of Leucaena leucocephala seed

Cited by 5 publications

References 26 publications

Response of extreme environmental aging on the novel Moringa stenopetala husk fiber/epoxy composites: Understanding the characteristics and thermokinetic behavior

Response of extreme environmental aging on the novel Moringa stenopetala husk fiber/epoxy composites: Understanding the characteristics and thermokinetic behavior

Physicochemical and techno-functional properties of mixtures of Michigan bean protein concentrate (Phaseolus vulgaris L): maltodextrin

Exploring unconventional food plants used by local communities in a rural area of West Java, Indonesia: ethnobotanical assessment, use trends, and potential for improved nutrition

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