Extraction and characterization of chitin, chitosan, and protein hydrolysate from the invasive Pacific blue crab, Portunus segnis (Forskål, 1775) having potential biological activities.

The diversity of marine biomasses is a set of exploitable and renewable resources with application in several sectors. In this context, a co-culture based on three protease-producing bacterial isolates, namely Aeribacillus pallidus VP3, Lysinibacillus fusiformis C250R, and Anoxybacillus kamchatkensis M1V strains, was carried out in a medium based on the blue swimming crab Portunus segnis bio-waste. Proteases production was optimized using a central composite design (CCD). The highest level of proteases production obtained was 8,809 U/mL in a medium comprising 75 g/L of Portunus segnis by-product powder (Pspp). The biological value of Pspp and its obtained derivatives were evidenced via accredited protocols. The recovered protein hydrolysate (PHyd) was found to be active towards radical scavenging power and against angiotensin I-converting enzyme (ACE). The blue crab chitin (BC) extraction efficiency was achieved with a yield of 32%. Afterwards, chitosan was prepared through chitin N-deacetylation with a yield of 52%, leading to an acetylation degree (AD) of 19% and solubility of 90%. In addition, chitosan is found to be active against the growth of all pathogenic bacteria tested.

UVC disinfection robot.

The aim of the present work is to contribute in the fight against the spread of Covid-19, a novel human coronavirus, in hospitals, public transport, airlines, and any enclosed areas. In this study, we have adopted the physical disinfection method by using UVC light as agent. The UVC devices are studied and classified according their disinfectant units, complementary devices, combined disinfection agents, mobilities, and order types. Our finding shows that a mobile robot is the most efficient device to inactivate microorganisms, so we have developed a robot called i-Robot UVC. The robot is equipped with eight UVC lamps around a central column and two lamps on the top. The column is fixed on a mobile base where several sensors are integrated to measure temperature and humidity on the one hand, and on the other, to detect motion plus position and to avoid obstacles. The robot can estimate automatically the disinfection time while monitored by Wi-Fi connection from a phone or a tablet. I-Robot UVC disinfects rooms and equipment with ultraviolet light, and shuts down when humans are around to keep them safe. The robot can kill 99,999% bacteria and various through UVC lamps led. The innovative robot UVC was patented under the number TN2020/0063.

Statistical Experimental Design Optimization of Microbial Proteases Production under Co-Culture Conditions for Chitin Recovery from Speckled Shrimp Metapenaeus monoceros By-Product.

This study was designed with the aim to produce microbial proteases in presence of speckled shrimp by-product. For this reason, three strains belonging to Bacillus genus, namely, Aeribacillus pallidus VP3, Lysinibacillus fusiformis C250R, and Anoxybacillus kamchatkensis M1V were studied under co-culture procedure. A Taguchi L27 experimental design was applied to optimize the co-culture parameters. The experimental design was built with 9 factors (by-product powder concentration, the pH of the medium, the temperature, the sucrose concentration, the agitation speed, the inoculum sizes of VP3, M1V, and C250R strains, and the culture volume) at three different levels. The obtained results showed that a total protease activity of 8,182 U/mL could be achieved after 24 h of incubation in presence of 20 g/L shrimp by-product and 10 g/L sucrose, at an initial pH of 7, a 40°C temperature and absorbance, at 600 nm, of inoculum sizes of 0.1, 0.3, and 0.1 for VP3, M1V, and C250R strains, respectively. The agitation was set at 200 rpm, and the final volume was 25 mL. Taguchi's design allowed the identification of temperature, the inoculum size for strain VP3, the inoculum size for strain M1V, and the final culture volume as the most influencing variables. A Box-Behnken design with 27 experiments was carried out for the optimization of these four selected factors. Following such design, the highest protease production reached was 11,300 U/mL. This yield was obtained in a final culture volume of 15 mL containing 20 g/L shrimp by-product powder and 10 g/L sucrose and inoculated with VP3, C250R, and M1V strains at 0.05, 0.1, and 0.2, respectively. The flasks were incubated at 45°C for 24 h with shaking at 200 rpm. The efficiency of chitin extraction by co-cultivation was investigated under the latter conditions. The chitin yield from shells by-product was 16.7%. Fourier-Transform Infrared (FTIR) analysis of the obtained chitin displayed characteristic profiles similar to that of the commercial α-chitin.

Disinfection Technology in Hospitals: Harmful effects of UVC.

Ultraviolet C (UVC) disinfection is an effective technique for inactivating bacteria and viruses, while being non-corrosive to medical equipment. It is therefore very useful for hospitals. However, the handling of this type of radiation without precaution presents a potentially significant danger for the human health. This hazard can manifested immediately or after a long period, by harmful effects ranging from simple erythema to authentic skin cancers. Therefore restrictions should be imposed to control and avoid the risks involved in professional uses. For this reason, the limit values for exposure to UVC radiation have been specified and recommended by the International Commission on Non-Ionizing Radiation Protection (ICNIRP).

Modification of pomological characteristics and flavour components of fruits and virgin olive oil following wastewater irrigation and soil tillage.

BACKGROUND: The experiment was carried out on olive trees cv. Chemlali, during two successive years (2013/2014). Two irrigation treatments (IT: Trees irrigated with wastewater; TRC: Trees grown under rainfed condition) were combined with two tillage practices (TTS: Trees grown in tilled soil; TNTS: Trees grown in non-tilled soil). RESULTS: The results of the study showed that wastewater irrigation combined with soil tillage improved the pomological characteristics of olive fruits. The tree yield increase was substantial for IT and TTS. However, most of the identified phenolic compounds, especially oleuropein, mainly accumulated in olive fruits of the TC block (TNTS + TRC), suggesting a marked improvement in the nutritional value of these fruits. Moreover, fruits of TNTS had high contents of sugar compounds, required for the synthesis of the fruit storage material. The study also showed that the agronomic practices affected the amounts of some aromatic compounds responsible for the distinctive flavour notes of olive oil. CONCLUSION: Agronomic practices may affect considerably the commercial and nutritional values and the sensorial quality of the commodities. © 2017 Society of Chemical Industry.

How the Addition of Spices and Herbs to Virgin Olive Oil to Produce Flavored Oils Affects Consumer Acceptance.

With the aim to expand the olive oil market to a larger number of consumers who are not familiar with the sensory characteristics of virgin olive oil, the use of novel products known as "flavored olive oils", obtained by adding different kind of spices and aromatic herbs, is spreading in many countries. In order to test consumer acceptability of this type of product, in a country (Tunisia) in which virgin olive oil is regularly consumed, flavored olive oils were prepared by adding aromatic extracts of thyme, oregano, a mix of herbs (used as pizza seasoning), rosemary, and basil to a monovarietal Chemlali virgin olive oil and a consumer test on 206 subjects was performed. Selected quality parameters (free acidity, peroxide number, oxidative stability, specific absorption at K232 nm and K270 nm) were also measured and no significant variations were detected. Slight differences were found concerning the content of minor compounds (chlorophylls, carotenoids and total phenols). On the other hand, notable differences were seen in the profiles of volatile compounds, which appeared to be responsible for the observed variability in consumer acceptance. Although the unflavored oil was more appreciated than the flavored ones, among the latter, thyme flavored olive oil was the most appreciated.