Photostability and photodynamic antimicrobial profile of dye extracts from four (4) plants: prospects for eco-friendly low-cost food disinfection and topical biomedical applications.

In this study, photostability and photodynamic antimicrobial performance of dye extracts from Hibiscus sabdariffa (HS) calyces, Sorghum bicolor (SB) leaf sheaths, Lawsonia inermis (LI) leaves and Curcuma longa (CL) roots were investigated in Acetate-HCl (AH) Buffer (pH 4.6), Tris Base-HCl (TBH) Buffer (pH 8.6), distilled water (dH2O), and Phosphate Buffer Saline (PBS, pH 7.2) using Bacillus subtilis as model for gram positive bacteria, Escherichia coli as model for gram negative bacteria, phage MS2 as model for non-envelope viruses and phage phi6 as model for envelope viruses including SARS CoV-2 which is the causative agent of COVID-19. Our results showed that the photostability of the dye extracts is in the decreasing order of LI > CL > SB > HS. The dye extract-HS is photostable in dH2O but bleaches in buffers-AH, TBH and PBS. The rate of bleaching is higher in AH compared to in TBH and PBS. The bleaching and buffers affected the photodynamic and non-photodynamic antimicrobial activity of the dye extracts. The photodynamic antibacterial activity of the dye extracts is in the decreasing order of CL > HS > LI > SB while the non-photodynamic antibacterial activity is in the decreasing order of LI > CL > HS > SB. The non-photodynamic antiviral activity pattern observed is the same as that of non-photodynamic antibacterial activity observed. However, the photodynamic antiviral activity of the dye extracts is in the decreasing order of CL > LI > HS > SB. Given their performance, the dye extracts maybe mostly suitable for environmental applications including fresh produce and food disinfection, sanitation of hands and contact surfaces where water can serve as diluent for the extracts and the microenvironment is free of salts.

Starve to Sustain-An Ancient Syrian Landrace of Sorghum as Tool for Phosphorous Bio-Economy?

Phosphorus (P) is an essential macronutrient, playing a role in developmental and metabolic processes in plants. To understand the local and systemic responses of sorghum to inorganic phosphorus (Pi) starvation and the potential of straw and ash for reutilisation in agriculture, we compared two grain (Razinieh) and sweet (Della) sorghum varieties with respect to their morpho-physiological and molecular responses. We found that Pi starvation increased the elongation of primary roots, the formation of lateral roots, and the accumulation of anthocyanin. In Razinieh, lateral roots were promoted to a higher extent, correlated with a higher expression of SbPht1 phosphate transporters. Infrared spectra of straw from mature plants raised to maturity showed two prominent bands at 1371 and 2337 cm-1, which could be assigned to P-H(H2) stretching vibration in phosphine acid and phosphinothious acid, and their derivates, whose abundance correlated with phosphate uptake of the source plant and genotype (with a higher intensity in Razinieh). The ash generated from these straws stimulated the shoot elongation and root development of the rice seedlings, especially for the material derived from Razinieh raised under Pi starvation. In conclusion, sorghum growing on marginal lands has potential as a bio-economy alternative for mineral phosphorus recycling.

Sorghum as Biofuel Crop: Interdisciplinary Methods to Enhance Productivity (Botany, Genetics, Breeding, Seed Technology, and Bioengineering).

Sorghum is a versatile crop cultivated since time immemorial. It fulfills the basic needs of mankind in the contest of food, feed, fodder, nutrition, and pharmaceutical uses. Now it adds one more paramount importance as a second-generation biofuel. It offers ethanol from grain, stem (sweet sorghum), and biomass (lignocellulose), and the previous one is discouraging because of food versus fuel conflict. However sorghum lignocellulosic biofuel are gaining momentum in order to conserve nature from depleting first-generation fuel. This chapter describes interdisciplinary approaches/methods involving understanding the genetics of biofuel traits, formulating suitable breeding strategies and seed enhancement techniques to achieve higher productivity in marginal lands in order to avoid food vs. fuel conflict, and finally realization of bioethanol by involving bioengineering process. Many reviews, worldwide researches, and policy papers accepted that sorghum has tremendous potential to be used as a crop of biofuel production.

Low-cost modified-atmosphere hermetic storage structures to reduce storage losses of maize (Zea mays L.) cobs and sorghum (Sorghum bicolor L.) heads.

BACKGROUND: Production and marketing of cereal grains are some of the main activities in developing countries to ensure food security. However, the food gap is complicated further by high postharvest loss of grains during storage. This study aimed to compare low-cost modified-atmosphere hermetic storage structures with traditional practice to minimize quantitative and qualitative losses of grains during storage. The study was conducted in two phases: in the first phase, seven hermetic storage structures with or without smoke infusion were compared, and one selected structure was further validated at scaled-up capacity in the second phase. RESULTS: Grains stored in PVC bag-supported structures (with or without smoke infusion) resulted in low live weevil population, low percentage of damaged grains and reduced weight loss with better retention of crude protein and fat contents. Results from validation study also demonstrated that maize and sorghum stored in improved storage structures experienced, respectively, 9.8% and 10.4% weevil damage as compared with 47.3% and 42.3% when stored in traditional storage structures. The same was true in terms of crude protein and fat contents. CONCLUSIONS: The study demonstrated that storage structures supported with PVC bags are efficient and low-cost structures for reducing storage-related losses and supporting food security efforts as compared to traditional methods. Furthermore, the bags can be made locally and with various storage capacities to store either shelled or unshelled products. © 2019 Society of Chemical Industry.

Gluten-free sorghum pasta: starch digestibility and antioxidant capacity compared with commercial products.

BACKGROUND: The development of new products with a focus on nutrition, rather than other technical aspects, is essential to improve the quality of celiac diets. Nutritional attributes of white and brown sorghum gluten-free pasta developed in a previous work were analyzed. The extent and kinetics of starch in vitro digestion, estimated glycemic index (eGI), potentially bioaccessible and dialyzable polyphenols, and antioxidant activity were evaluated and compared with commercial products. RESULTS: Sorghum flour samples were used to obtain pasta with high protein (≈170 g kg-1 ), dietary fiber (≈80 g kg-1 ), polyphenols (2.6 g GA kg-1 pasta), and antioxidant activity. This sorghum pasta showed slower starch in vitro digestion than the other gluten-free pasta, with a high level of protein hydrolysis (76%). The highest eGI was observed in a rice sample (69.8) followed by a corn-based pasta (66.4). White and brown sorghum gluten-free pasta showed 2.9 and 2.4 times, respectively, higher potentially bioaccessible polyphenol content compared to that in cooked pasta. No significant variation in antioxidant activity was found in sorghum pasta after digestion and around 48% and 36% of activity was detected in dialysate. CONCLUSION: Both types of sorghum gluten-free pasta have demonstrated their nutritional value and represent a good potential alternative to current commercial pasta. © 2018 Society of Chemical Industry.

Qualitative assessment of 'highly digestible' protein mutation in hard endosperm sorghum and its functional properties.

Sorghum mutants with altered protein body structure have improved protein nutritional quality; however, practical methods to accurately track heritability of the trait are lacking. We evaluated suitability of the in vitro pepsin assay, and a new high-resolution field emission electron microscopy (FE-SEM) method to detect the mutation (HD) in hard-endosperm sorghum; and compared the physicochemical properties of experimental HD sorghums to wild type (LD) lines. FE-SEM reliably resolved sorghum protein body structure, allowing for qualitative classification of sorghum as HD or LD. The pepsin assay was less reliable, with significant variations across environments. Nevertheless, HD lines averaged higher protein digestibility (69.4% raw, 57.6% cooked) than LD lines (61.7% raw, 45.6% cooked). The HD lines also had better water solubility and starch pasting profiles than LD lines. FE-SEM, but not pepsin assay, reliably detects HD nutation in sorghum. The HD trait may improve food-use functionality of sorghum.

Structural elucidation of sorghum lignins from an integrated biorefinery process based on hydrothermal and alkaline treatments.

An integrated process based on hydrothermal pretreatment (HTP) (i.e., 110-230 °C, 0.5-2.0 h) and alkaline post-treatment (2% NaOH at 90 °C for 2.0 h) has been performed for the production of xylooligosaccharide, lignin, and digestible substrate from sweet sorghum stems. The yield, purity, dissociation mechanisms, structural features, and structural transformations of alkali lignins obtained from the integrated process were investigated. It was found that the HTP process facilitated the subsequent alkaline delignification, releasing lignin with the highest yield (79.3%) and purity from the HTP residue obtained at 190 °C for 0.5 h. All of the results indicated that the cleavage of the ß-O-4 linkages and degradation of ß-ß and ß-5 linkages occurred under the harsh HTP conditions. Depolymerization and condensation reactions simultaneously occurred at higher temperatures (≥ 170 °C). Moreover, the thermostability of lignin was positively related to its molecular weight, but was also affected by the inherent structures, such as ß-O-4 linkages and condensed units. These findings will enhance the understanding of structural transformations of the lignins during the integrated process and maximize the potential utilizations of the lignins in a current biorefinery process.

Assessment of energy crops alternative to maize for biogas production in the Greater Region.

The biomethane yield of various energy crops, selected among potential alternatives to maize in the Greater Region, was assessed. The biomass yield, the volatile solids (VS) content and the biochemical methane potential (BMP) were measured to calculate the biomethane yield per hectare of all plant species. For all species, the dry matter biomass yield and the VS content were the main factors that influence, respectively, the biomethane yield and the BMP. Both values were predicted with good accuracy by linear regressions using the biomass yield and the VS as independent variable. The perennial crop miscanthus appeared to be the most promising alternative to maize when harvested as green matter in autumn and ensiled. Miscanthus reached a biomethane yield of 5.5 ± 1 × 10(3)m(3)ha(-1) during the second year after the establishment, as compared to 5.3 ± 1 × 10(3)m(3)ha(-1) for maize under similar crop conditions.

Pilot-scale technology development, nutritional and consumer assessment of whole-multigrain cookies as influenced by fructan inclusion.

UNLABELLED: The benefits of wholegrain finger millet and sorghum were combined with that of fructan in form of fructoligosaccharide in the pilot-scale production (10 kg) of cookies. Complete nutritional analysis of the cookies was carried out to provide nutritional information to the consumers. Whole-multigrain cookies with fructan can be categorized as "High Fiber" as they suffice 21% daily value (DV) of fiber and a "Good Source" of iron as they suffice 12.8% DV of iron. A total of 300 consumers (M=110 and F=190), aged between 8 and 66 y evaluated cookies. The overall acceptability (OAA) score of 300 consumers was 8.0±0.58 on a 9-point hedonic scale. Females rated cookies significantly (P<0.05) higher than males in terms of flavor, texture, appearance, and OAA. Males rated cookies significantly (P<0.05) higher on color attribute than females. Encouraging response of consumers signified ample scope for viability and marketability of cookies at the commercial scale. PRACTICAL APPLICATION: Consumers are looking at snack and convenience foods to provide increased fiber in their diet and there is a tremendous interest in low-calorie and low-sugar foods. The demand of whole and multigrain products is also on the rise because of the Government's emphasis. The present study would assist in assessing feasibility of commercial production of such novel health foods. Together with this, it will ascertain the marketability and commercial viability of the product by means of the consumer preference trials. Availability of such cookies in the market would offer consumers "health" with "convenience" and "taste."

Comparative life cycle assessment of three biohydrogen pathways.

A life cycle assessment was performed to quantify and compare the energetic and environmental performances of hydrogen from wheat straw (WS-H(2)), sweet sorghum stalk (SSS-H(2)), and steam potato peels (SPP-H(2)). Inventory data were derived from a pilot plant. Impacts were assessed using the impact 2002+ method. When co-product was not considered, the greenhouse gas (GHG) emissions were 5.60 kg CO(2eq) kg(-1) H(2) for WS-H(2), 5.32 kg CO(2eq) kg(-1) H(2) for SSS-H(2), and 5.18 kg CO(2eq) kg(-1) H(2) for SPP-H(2). BioH(2) pathways reduced GHG emissions by 52-56% compared to diesel and by 54-57% compared to steam methane reforming production of H(2). The energy ratios (ER) were also comparable: 1.08 for WS-H(2), 1.14 for SSS-H(2) and 1.17 for SPP-H(2). A shift from SPP-H(2) to WS-H(2) would therefore not affect the ER and GHG emissions of these BioH(2) pathways. When co-product was considered, a shift from SPP-H(2) to WS-H(2) or SSS-H(2) decreased the ER, while increasing the GHG emissions significantly. Co-product yield should be considered when selecting BioH(2) feedstocks.

Sorghum malt and traditional beer (dolo) quality assessment in Burkina Faso.

Sorghum malt and dolo quality evaluation criteria and parameters affecting quality were surveyed in six cities in Burkina Faso through questionnaires addressed to malt processors, dolo processors, retailers, and consumers. The major quality criteria for malt quality assessment were perceived to be taste and presence/absence of roots in the malt. Taste, alcohol content, and wort sufficiently cooked were perceived as major criteria for the dolo quality assessment. The major parameters affecting malt quality were perceived to be malt production period, proportions of grain and the amount of water entering malting, presence of pesticide residues in the malting grains, and age of grain. Processing method, yeast source, proportions of the components (crushed grain, water, mucilage, yeast) entering dolo production, malt quality, wort temperature at time of inoculation, amount of energy available for cooking, wort and sediment boiling time, quality of mucilage, malt with non-sweet taste, presence/absence of roots in the malt, and ease of filtering crushed malt were perceived as major parameters affecting the dolo quality. These results will be used in the improvement of the dolo supply chain in Burkina Faso by providing more reliable information for training programs for efficient dolo brewing processes, development of best cropping practices to improve grain quality, and providing better selection criteria for sorghum breeding programs.

Decorticating sorghum to concentrate healthy phytochemicals.

The growing prominence of nutrition-related health problems demands strategies that explore nontraditional natural ingredients to expand healthy food alternatives. Specialty sorghums were decorticated using a tangential abrasive dehulling device (TADD) to remove successive bran layers, which were collected at 1 min intervals and analyzed for phenols, tannins, 3-deoxyanthocyanins, dietary fiber, and antioxidant activity. The first two bran fractions had the highest levels of phenols and antioxidant activity (3-6 times as compared to whole grain). Brown (tannin-containing) and black sorghums had at least 10 times higher antioxidant activity than white sorghum or red wheat brans. Black sorghums had the highest 3-deoxyanthocyanin content (up to 19 mg/g bran). Dietary fiber in sorghum brans ranged between 36 and 45%, as compared to 48% for wheat bran. Specialty sorghum brans are rich in valuable dietary components and present promising opportunities for improving health attributes of food.