Vol 7, No 4 (2024)

The inevitable consequence of population growth is the development of agriculture and food production, which in turn has an impact on the volumes of secondary raw materials production. The processing of these materials can present significant challenges. One of the most effective solutions to this problem is the use of microbiological synthesis to create products with high added value. A notable example is xanthan gum, a biopolymer that has been utilized in a multitude of industries, including food, oil, pharmaceutical, and medicine. The value of xanthan gum is contingent upon its distinctive physicochemical properties, particularly its capacity to enhance the viscosity of solutions. The process of obtaining xanthan gum is conducted through the fermentation of liquid high-carbon media. The primary producer is the bacterium Xanthomonas campestris , a phytopathogen of cruciferous plants, which converts carbohydrates into a biopolymer of commercial value. This literature review examines several topics related to xanthan gum and its synthesis by X. campestris , with particular attention paid to the success of obtaining the target product using food production waste and secondary agricultural raw materials.

The quality of nutrition in correctional facilities plays a crucial role in the health of incarcerated individuals. This review investigates dietary patterns within these institutions, examining their nutritional adequacy and compliance with established guidelines. The review aims to assess the nutritional content of meals provided in correctional settings and their impact on inmate health. A systematic literature review was conducted, analyzing studies that evaluate meal composition, adherence to nutritional standards, and associated health outcomes for inmates. Data was synthesized from diverse correctional facilities to highlight common trends and disparities. Findings reveal pervasive nutritional deficiencies across correctional facilities. Many meals lack adequate fresh fruits, vegetables, and whole grains, relying heavily on processed foods high in sodium and sugar. Such imbalances can lead to significant health issues, including obesity, hypertension, and metabolic disorders among the incarcerated population. The review also highlights disparities based on facility types, geographic locations, and budgetary constraints, which influence the nutritional quality of meals. Addressing the nutritional deficiencies in correctional facilities is imperative for improving inmate health and facilitating rehabilitation. Implementing comprehensive meal planning, increasing access to fresh produce, and ensuring adherence to nutritional standards can enhance the dietary landscape in these settings. Future research should focus on effective interventions and policies aimed at improving nutritional offerings to support the health and well-being of incarcerated individuals.

Flat bread is considered a staple food worldwide and especially balady bread in Egypt and the Middle East region. The most common flat bread types produced all over the world, contents, used leavening agents, properties, and countries were reviewed. Also, balady bread ingredients, formula, preparation, dough rheology, baking conditions, as well as physical characteristics, color attributes, sensory evaluation, and freshness or staling retardation of loaves were presented. Flat bread (balady bread) is processed from attened dough of wheat our, sodium chloride, water, and yeast and is often served freshly baked and produced in both bakeries and homes. The main features of a balady bread oven, such as composition, construction, dimensions, fuels, emissions, and its effect on the environment and energy consumption, were also mentioned. The common specifications and general design of a balady bread industry oven in Egypt on a commercial scale were presented as follows: Oven length could be more or less than 600 cm depending on available space in the baking building. Also, oven width could be more or less than 90 cm, depending on the needed productivity of bread per hour. To “keep the environment, minimize heat losses, maximize quantity and quality of production, and assure economic visibility,” the determination of oven dimensions, selecting construction materials and transmission systems must be done by oven designers using the oven general model.

Indonesia produced 56.54 million tons of paddy ( Oryza sativa) dried grain in 2018, with rising demand leading to increased production of by-products such as rice bran. Rice bran, a nutrient-rich by-product, contains high levels of dietary fiber and bioactive compounds with notable anti-cholesterol and anti-diabetic properties. Numerous in vitro and in vivo studies highlight the antioxidant capabilities of rice bran, mainly due to tocopherol, γ-oryzanol, and β-carotene, which function as primary and secondary antioxidants. Effective extraction and fractionation techniques can isolate these antioxidants from rice bran. Cultivation practices significantly impact the nutritional composition of rice bran. The nitrate reductase enzyme (NRA) test can assess growth conditions, which may reflect metabolic activity in paddy plants. Enhanced dietary fiber components (hemicellulose, cellulose, and lignin) and niacin levels make rice bran a promising alternative nutrient source in Indonesia, where unhealthy lifestyles are prevalent. With Indonesia’s significant rice production and bran demand, processed rice bran products hold substantial potential as functional foods for routine consumption, promoting a healthier diet and aiding in prevention of degenerative diseases.