Olive fiber is a renewable natural fiber which has potential as an alternative biomass for extraction of microcrystalline cellulose (MCC). MCC has been widely applied in various industries owing to its small dimensional size for ease of reactive fabrication process. At present study, a serial treatments of bleaching, alkaline and acid hydrolysis was employed to extract OL-BLF, OL-PUF, and OL-MCC respectively from olive stem fiber. In morphology examination, a feature of short micro-crystallite particles was obtained for OL-MCC. The particle size was found gradually reducing from OL-PUF (305.31 μm) to OL-MCC (156.06 μm) due to the disintegration of cellulose fibrils. From physicochemical analysis, most lignin and hemicellulose components had been removed from OL-BLF to form OL-PUF with individually fibril structure. The elemental analysis revealed that highly pure cellulose component was obtained for OL-MCC. Also, the rigidity had been improved from OL-BLF to OL-PUF, while with the highest for OL-MCC with 74.2% crystallinity, endowing it as a reliable load-bearing agent. As for thermal analysis, OL-MCC had the most stable heat resistance in among the chemically-treated fibers. Therefore, olive MCC could act as a promising reinforcing agent to withstand harsh conditions for variety fields of composite applications. Alhydwan, has been used in bakery products for many years in South of Yemen. Alhydwan primary function in bakery products is to inhibit moisture content during storage, leading to improved shelf life. However, as a fresh strategy to bread staling, no extensive study has been conducted to evaluate its potential. The present study therefore examined the alhydwan as a comparison with Carboxymethylcellulose (CMC) at 0.5% (w/w) level in dough rheology improvement, microstructure, quality parameters and delayed wheat bread staling. The CMC or alhydwan for farinograph characteristics comprising the dough's portrayed showed greater water absorption, while growth and stability time was significantly decreased.  https://www.selleckchem.com/products/nvp-bgt226.html  Staling of bread, the findings showed that in both alhydwan and CMC minimized crumb hardening frequency and enhanced freshness, quality and retention ability for moisture, making the bread softer and postponed staling. The microstructure of CMC or alhydwan supplemented formulation showed the distinguishable characteristics and constituents that could explain, to some degree, that the CMC and alhydwan had antistaling effect. The incorporation of alhydwan such as CMC into the formulation of bread could thus play a sustainable role in improving the quality of bread by having an extended shelf life. V.The objective of this study was to investigate the physicochemical properties and in vitro digestibility of lotus seed starch-lecithin inclusion complexes (ICs), prepared by dynamic high pressure homogenization. Raman spectrometry indicated that the IC formed between starch and lecithin, compared with the control mixture, could modify the helix rearrangement between different amylose conformations, to promote the formation of an ordered and stable V-type conformation. The content of amylose single helix appeared to be an important factor in the formation of starch-lipid complexes. Dispersion stability and solubility determinations indicated that the effect of mixing lecithin with starch mainly focused on the dispersion stability and not the solubility of starch emulsions. ICs with a V-type conformation, formed by homogenization of lecithin and amylose, achieved the same, or better emulsion stability as mixed lecithin, and the formation of ICs reduced the affinity of starch chains for water molecules, lowering their solubility. Digestion analysis suggested that the higher proportion of microcrystalline region in V6I complexes, resulted in a lower digestion rate and a higher resistant starch (RS) content. Increased multidrug resistant (MDR) bacteria are considered one of the most challenging problems of the present century. The present study aimed to identify the optimum conditions for synthesis of Polyhydroxybutyrate-Co3O4 bionanocomposite with the highest antibacterial activity via in situ synthesis. Nine experiments with different amounts of polyhydroxybutyrate (PHB) biopolymer and Co3O4 nanoparticles and different stirring times were designed using Taguchi method. The antibacterial activity of synthesized nanocomposites against Staphylococcus aureus and Escherichia coli was evaluated using colony forming units (CFU) and disc diffusion methods. The characterizations of products were studied by Fourier transform infrared spectroscopy (FTIR), ultraviolet-visible spectroscopy (UV-vis), X-ray powder diffraction (XRD), scanning electron microscopy (SEM), energy dispersive X-ray spectroscopy (EDX), transmission electron microscopy (TEM), thermogravimetric analysis (TGA) and differential thermal analysis (DTA). The synthesized bionanocomposites completely prevented the growth of bacteria under the conditions of experiments 5 (Co3O4 4 mg/ml, PHB 1 mg/ml and stirring time 90 min) and 9 (Co3O4 8 mg/ml, PHB 2 mg/ml and stirring time 60 min). The results showed that nanocomposite formation improved structural properties, thermal stability and antibacterial activity. PHB-Co3O4 bionanocomposite can be used in various fields of pharmacy, medicine and dentistry due to its desirable antibacterial properties. V.The morphology, structure and physicochemical properties of ball milling (BM) damaged starches from mung bean, potato, corn and waxy corn were investigated before and after heat-moisture treatment (HMT) (100 °C, for 12 h at a moisture content of 25%). The results showed that the damaged starch (DS) content of BM modified starches was decreased by 4.49%, 10.68%, 17.11% and 22.98% after HMT for mung bean, potato, corn and waxy corn starch, respectively. The solubility and swelling power were significantly decreased, and the modified effect was depended on the type of starch, among which waxy corn starch exhibited the maximum reduction. Different degrees of aggregation and fusion of granules were found in starches modified with BM-HMT, and the extent of fusion was related to amylose content and crystalline pattern. The crystallinity of BM modified starches was increased by 6.3%, 5.9%, 17.9% and 22.4% after HMT for mung bean, potato, corn and waxy corn starch, respectively. The dual physical modification had various effects on the starches from different botanical sources, the increase in crystallinity and peak temperature (Tp) were related to the DS and amylose content, and the changes in gelatinization temperature range (Tc-To) were related to the crystalline pattern of starches.