Search Advanced

AIMS Agriculture and Food

2024, Volume 9, Issue 3: 822-841. doi: 10.3934/agrfood.2024044
Previous Article Next Article
Research article

Enhancing yogurt overall quality with enzymatically hydrolyzed cantaloupe rind powder: Effects of the supplement ratio on texture, rheology, stability, phenolic content, and antioxidant activity

  • 1.
    Department of Food Technology, Ho Chi Minh City University of Technology (HCMUT), 268 Ly Thuong Kiet Street, District 10, Ho Chi Minh City, Vietnam
  • 2.
    Vietnam National University - Ho Chi Minh City (VNU-HCM), Linh Trung Ward, Thu Duc City, Ho Chi Minh City, Vietnam

  • Recently, there has been growing interest in incorporating dietary fiber into yogurt products, driven by its potential to improve the texture, rheology, and stability of yogurt, as well as the associated health benefits. This study specifically focused on the utilization of enzymatically hydrolyzed cantaloupe rind powder, which was the product of the enzymatic hydrolysis of the raw cantaloupe rind powder using cellulase and xylanase enzymes to increase its soluble dietary fiber content. The resulting hydrolyzed cantaloupe rind powder (referred to as HCRP) was added to a probiotic yogurt recipe at varying ratios of 0.5%, 1.0%, and 1.5% (w/w). Physicochemical, textural, and rheological properties, and syneresis of the control yogurt (without HCRP addition) and the HCRP-fortified yogurts at different addition ratios, were evaluated during a 15-day storage period at 4℃. Additionally, the color, total phenolic content (TPC), and antioxidant property of the yogurts were assessed at the end of the storage period. The results demonstrated that the addition of HCRP increased the hardness, viscosity, elasticity, and stability of the yogurt compared to the control yogurt. Specifically, the addition of 1.5% HCRP to yogurt resulted in a 1.6, 6.0, 1.9, 1.7, and 1.5 times increase in hardness, adhesiveness, apparent viscosity, storage modulus, and loss modulus compared to the control yogurt on day 15 of the storage period, respectively. Meanwhile, the syneresis was reduced by approximately 3 times in the 1.5% HCRP-added yogurt (5.60%) compared to the control yogurt (17.41%). The TPC of the yogurt also increased with higher levels of HCRP addition, reaching approximately 1.5 times that of the control yogurt at a 1.5% addition level. Furthermore, the antioxidant activity, as determined by the DPPH assay, was not detected in the control yogurt but exhibited a significant increase with higher concentrations of HCRP. This study highlights the potential of enzymatically hydrolyzed cantaloupe rind powder as a functional ingredient to enhance the quality attributes of yogurt, including its textural, rheological properties, stability, phenolic content, and antioxidant activity.

    Citation: Thi Quynh Ngoc Nguyen, Thi Thuy Le, Thi Ho Thanh Dong. Enhancing yogurt overall quality with enzymatically hydrolyzed cantaloupe rind powder: Effects of the supplement ratio on texture, rheology, stability, phenolic content, and antioxidant activity[J]. AIMS Agriculture and Food, 2024, 9(3): 822-841. doi: 10.3934/agrfood.2024044

    Related Papers:

    [1] Acile S. Hammoud, Jessica Leung, Sabitri Tripathi, Adrian P. Butler, May N. Sule, Michael R. Templeton . The impact of latrine contents and emptying practices on nitrogen contamination of well water in Kathmandu Valley, Nepal. AIMS Environmental Science, 2018, 5(3): 143-153. doi: 10.3934/environsci.2018.3.143
    [2] Romie D. Laranjo, Maria Rio A. Naguit, Farida C. Jamolod, Kristine Gladys E. Jambre, Norma I. Cabornay, Victor B. Bernido, Maricon Denber S. Gahisan . Evaluation of the physicochemical parameters on the water quality of the major rivers of Zamboanga del Norte, Philippines. AIMS Environmental Science, 2023, 10(3): 382-397. doi: 10.3934/environsci.2023022
    [3] Africa de la Hera, Emilio Custodio Gimena, Àngel García Cortés . Evaluating ecosystem services and drivers of change in Spanish groundwater-related wetlands included in the Ramsar Convention. AIMS Environmental Science, 2017, 4(2): 232-250. doi: 10.3934/environsci.2017.2.232
    [4] Sreenivasulu Kutala, Harshavardhan Awari, Sangeetha Velu, Arun Anthonisamy, Naga Jyothi Bathula, Syed Inthiyaz . Hybrid deep learning-based air pollution prediction and index classification using an optimization algorithm. AIMS Environmental Science, 2024, 11(4): 551-575. doi: 10.3934/environsci.2024027
    [5] Maryem EL FAHEM, Abdellah BENZAOUAK, Habiba ZOUITEN, Amal SERGHINI, Mohamed FEKHAOUI . Hydrogeochemical assessment of mine water discharges from mining activity. Case of the Haut Beht mine (central Morocco). AIMS Environmental Science, 2021, 8(1): 60-85. doi: 10.3934/environsci.2021005
    [6] Nicholas Woodward, Caleb E. Finch, Todd E. Morgan . Traffic-related air pollution and brain development. AIMS Environmental Science, 2015, 2(2): 353-373. doi: 10.3934/environsci.2015.2.353
    [7] Delianis Pringgenies, Wilis Ari Setyati, Nirwani Soenardjo, Rini Pramesti . Investigation of extra-cellular protease in indigenous bacteria of sea cucumbers as a candidate for bio-detergent material in bio-industry. AIMS Environmental Science, 2020, 7(4): 335-349. doi: 10.3934/environsci.2020022
    [8] Fabiana Carriera, Cristina Di Fiore, Pasquale Avino . Trojan horse effects of microplastics: A mini-review about their role as a vector of organic and inorganic compounds in several matrices. AIMS Environmental Science, 2023, 10(5): 732-742. doi: 10.3934/environsci.2023040
    [9] Tharwat Mokalled, Stéphane Le Calvé, Nada Badaro-Saliba, Maher Abboud, Rita Zaarour, Wehbeh Farah, Jocelyne Adjizian-Gérard . Atmospheric dispersion modelling of gaseous emissions from Beirutinternational airport activities. AIMS Environmental Science, 2022, 9(5): 553-572. doi: 10.3934/environsci.2022033
    [10] David P. Dolowitz . Stormwater management the American way: why no policy transfer?. AIMS Environmental Science, 2015, 2(3): 868-883. doi: 10.3934/environsci.2015.3.868

  • Recently, there has been growing interest in incorporating dietary fiber into yogurt products, driven by its potential to improve the texture, rheology, and stability of yogurt, as well as the associated health benefits. This study specifically focused on the utilization of enzymatically hydrolyzed cantaloupe rind powder, which was the product of the enzymatic hydrolysis of the raw cantaloupe rind powder using cellulase and xylanase enzymes to increase its soluble dietary fiber content. The resulting hydrolyzed cantaloupe rind powder (referred to as HCRP) was added to a probiotic yogurt recipe at varying ratios of 0.5%, 1.0%, and 1.5% (w/w). Physicochemical, textural, and rheological properties, and syneresis of the control yogurt (without HCRP addition) and the HCRP-fortified yogurts at different addition ratios, were evaluated during a 15-day storage period at 4℃. Additionally, the color, total phenolic content (TPC), and antioxidant property of the yogurts were assessed at the end of the storage period. The results demonstrated that the addition of HCRP increased the hardness, viscosity, elasticity, and stability of the yogurt compared to the control yogurt. Specifically, the addition of 1.5% HCRP to yogurt resulted in a 1.6, 6.0, 1.9, 1.7, and 1.5 times increase in hardness, adhesiveness, apparent viscosity, storage modulus, and loss modulus compared to the control yogurt on day 15 of the storage period, respectively. Meanwhile, the syneresis was reduced by approximately 3 times in the 1.5% HCRP-added yogurt (5.60%) compared to the control yogurt (17.41%). The TPC of the yogurt also increased with higher levels of HCRP addition, reaching approximately 1.5 times that of the control yogurt at a 1.5% addition level. Furthermore, the antioxidant activity, as determined by the DPPH assay, was not detected in the control yogurt but exhibited a significant increase with higher concentrations of HCRP. This study highlights the potential of enzymatically hydrolyzed cantaloupe rind powder as a functional ingredient to enhance the quality attributes of yogurt, including its textural, rheological properties, stability, phenolic content, and antioxidant activity.





    [1] Nagaoka S (2019) Yogurt Production. In: Kanauchi M (Ed.), Lactic Acid Bacteria: Methods and Protocols. New York, NY: Springer New York, 45–54. https://doi.org/10.1007/978-1-4939-8907-2_5
    [2] Ugidos-Rodríguez S, Matallana-González MC, Sánchez-Mata MC (2018) Lactose malabsorption and intolerance: A review. Food Funct 9: 4056–4068. https://doi.org/10.1039/C8FO00555A doi: 10.1039/C8FO00555A
    [3] Hadjimbei E, Botsaris G, Chrysostomou S (2022) Beneficial effects of yoghurts and probiotic fermented milks and their functional food potential. Foods 11: 2691. http://doi.org/10.3390/foods11172691 doi: 10.3390/foods11172691
    [4] Oliveira FLd, Arruda TYP, Morzelle MC, et al. (2022) Fruit by-products as potential prebiotics and promising functional ingredients to produce fermented milk. Food Res Int 161: 111841. https://doi.org/10.1016/j.foodres.2022.111841 doi: 10.1016/j.foodres.2022.111841
    [5] Rudrapal M, Khairnar SJ, Khan J, et al. (2022) Dietary polyphenols and their role in oxidative stress-induced human diseases: Insights into protective effects, antioxidant potentials and mechanism(s) of action. Front Pharmacol 13: 806470. https://doi.org/10.3389/fphar.2022.806470 doi: 10.3389/fphar.2022.806470
    [6] Wongkaew M, Tangjaidee P, Leksawasdi N, et al. (2022) Mango pectic oligosaccharides: A novel prebiotic for functional food. Front Nutr 9: 798543. https://doi.org/10.3389/fnut.2022.798543 doi: 10.3389/fnut.2022.798543
    [7] Vieira ADS, Bedani R, Albuquerque MAC, et al. (2017) The impact of fruit and soybean by-products and amaranth on the growth of probiotic and starter microorganisms. Food Res Int 97: 356–363. https://doi.org/10.1016/j.foodres.2017.04.026 doi: 10.1016/j.foodres.2017.04.026
    [8] Hui CY, Lee KC, Chang YP (2022) Cellulase-xylanase-treated guava purée by-products as prebiotics ingredients in yogurt. Plant Foods Hum Nutr 77: 299–306. https://doi.org/10.1007/s11130-022-00981-4 doi: 10.1007/s11130-022-00981-4
    [9] Sanders ME, Merenstein DJ, Reid G, et al. (2019) Probiotics and prebiotics in intestinal health and disease: From biology to the clinic. Nat Rev Gastroenterol Hepatol 16: 605–616. http://doi.org/10.1038/s41575-019-0173-3 doi: 10.1038/s41575-019-0173-3
    [10] Zahid HF, Ranadheera CS, Fang Z, et al. (2022) Functional and healthy yogurts fortified with probiotics and fruit peel powders. Fermentation 8: 469. https://doi.org/10.3390/fermentation8090469 doi: 10.3390/fermentation8090469
    [11] Sah BNP, Vasiljevic T, McKechnie S, et al. (2015) Effect of refrigerated storage on probiotic viability and the production and stability of antimutagenic and antioxidant peptides in yogurt supplemented with pineapple peel. J Dairy Sci 98: 5905–5916. https://doi.org/10.3168/jds.2015-9450 doi: 10.3168/jds.2015-9450
    [12] Varnaitė L, Keršienė M, Šipailienė A, et al. (2022) Fiber-rich cranberry pomace as food ingredient with functional activity for yogurt production. Foods 11: 758. https://doi.org/10.3390/foods11050758 doi: 10.3390/foods11050758
    [13] do Espírito Santo AP, Cartolano NS, Silva TF, et al. (2012) Fibers from fruit by-products enhance probiotic viability and fatty acid profile and increase CLA content in yoghurts. Int J Food Microbiol 154: 135–144. https://doi.org/10.1016/j.ijfoodmicro.2011.12.025 doi: 10.1016/j.ijfoodmicro.2011.12.025
    [14] Wu T, Deng C, Luo S, et al. (2023) Effect of rice bran on properties of yogurt: Comparison between addition of bran before fermentation and after fermentation. Food Hydrocolloids 135: 108122. https://doi.org/10.1016/j.foodhyd.2022.108122 doi: 10.1016/j.foodhyd.2022.108122
    [15] Fundo JF, Miller FA, Garcia E, et al. (2018) Physicochemical characteristics, bioactive compounds and antioxidant activity in juice, pulp, peel and seeds of cantaloupe melon. J Food Meas Character 12: 292–300. http://doi.org/10.1007/s11694-017-9640-0 doi: 10.1007/s11694-017-9640-0
    [16] Silva MA, Albuquerque TG, Alves RC, et al. (2020) Melon (Cucumis melo L.) by-products: Potential food ingredients for novel functional foods? Trends Food Sci Technol 98: 181–189. https://doi.org/10.1016/j.tifs.2018.07.005 doi: 10.1016/j.tifs.2018.07.005
    [17] Sendra E, Kuri V, Fernández-López J, et al. (2010) Viscoelastic properties of orange fiber enriched yogurt as a function of fiber dose, size and thermal treatment. LWT-Food Sci Technol 43: 708–714. https://doi.org/10.1016/j.lwt.2009.12.005 doi: 10.1016/j.lwt.2009.12.005
    [18] Mary PR, Mutturi S, Kapoor M (2022) Non-enzymatically hydrolyzed guar gum and orange peel fibre together stabilize the low-fat, set-type yogurt: A techno-functional study. Food Hydrocolloids 122: 107100. https://doi.org/10.1016/j.foodhyd.2021.107100 doi: 10.1016/j.foodhyd.2021.107100
    [19] Wang X, Kristo E, LaPointe G (2019) The effect of apple pomace on the texture, rheology and microstructure of set type yogurt. Food Hydrocolloids 91: 83–91. https://doi.org/10.1016/j.foodhyd.2019.01.004 doi: 10.1016/j.foodhyd.2019.01.004
    [20] Wang X, Kristo E, LaPointe G (2020) Adding apple pomace as a functional ingredient in stirred-type yogurt and yogurt drinks. Food Hydrocolloids 100: 105453. https://doi.org/10.1016/j.foodhyd.2019.105453 doi: 10.1016/j.foodhyd.2019.105453
    [21] Kieserling K, Vu TM, Drusch S, et al. (2019) Impact of pectin-rich orange fibre on gel characteristics and sensory properties in lactic acid fermented yoghurt. Food Hydrocolloids 94: 152–163. https://doi.org/10.1016/j.foodhyd.2019.02.051 doi: 10.1016/j.foodhyd.2019.02.051
    [22] Dong R, Liao W, Xie J, et al. (2022) Enrichment of yogurt with carrot soluble dietary fiber prepared by three physical modified treatments: Microstructure, rheology and storage stability. Innovative Food Sci Emerging Technol 75: 102901. https://doi.org/10.1016/j.ifset.2021.102901 doi: 10.1016/j.ifset.2021.102901
    [23] Xu K, Guo M, Du J, et al. (2019) Okra polysaccharide: Effect on the texture and microstructure of set yoghurt as a new natural stabilizer. Int J Biol Macromol 133: 117–126. https://doi.org/10.1016/j.ijbiomac.2019.04.035 doi: 10.1016/j.ijbiomac.2019.04.035
    [24] Sah BNP, Vasiljevic T, McKechnie S, et al. (2016) Physicochemical, textural and rheological properties of probiotic yogurt fortified with fibre-rich pineapple peel powder during refrigerated storage. LWT-Food Sci Technol 65: 978–986. https://doi.org/10.1016/j.lwt.2015.09.027 doi: 10.1016/j.lwt.2015.09.027
    [25] Erkaya-Kotan T (2020) In vitro angiotensin converting enzyme (ACE)-inhibitory and antioxidant activity of probiotic yogurt incorporated with orange fibre during storage. J Food Sci Technol 57: 2343–2353. http://doi.org/10.1007/s13197-020-04272-1 doi: 10.1007/s13197-020-04272-1
    [26] Gill SK, Rossi M, Bajka B, et al. (2021) Dietary fibre in gastrointestinal health and disease. Nat Rev Gastroenterol Hepatol 18: 101–116. https://doi.org/10.1038/s41575-020-00375-4 doi: 10.1038/s41575-020-00375-4
    [27] You S, Ma Y, Yan B, et al. (2022) The promotion mechanism of prebiotics for probiotics: A review. Front Nutr 9: 1000517. https://doi.org/10.3389/fnut.2022.1000517 doi: 10.3389/fnut.2022.1000517
    [28] Garcia-Amezquita LE, Tejada-Ortigoza V, Serna-Saldivar SO, et al. (2018) Dietary fiber concentrates from fruit and vegetable by-products: Processing, modification, and application as functional ingredients. Food Bioprocess Technol 11: 1439-1463. https://doi.org/10.1007/s11947-018-2117-2 doi: 10.1007/s11947-018-2117-2
    [29] Chawla R, Patil GR (2010) Soluble dietary fiber. Compr Rev Food Sci Food Saf 9: 178–196. https://doi.org/10.1111/j.1541-4337.2009.00099.x doi: 10.1111/j.1541-4337.2009.00099.x
    [30] Phirom-on K, Apiraksakorn J (2021) Development of cellulose-based prebiotic fiber from banana peel by enzymatic hydrolysis. Food Biosci 41: 101083. https://doi.org/10.1016/j.fbio.2021.101083 doi: 10.1016/j.fbio.2021.101083
    [31] Chang YP, Wee WY, Wan KW, et al. (2022) Improvement of prebiotic activity of guava purée by-products through cellulase treatment. Food Biotechnol 36: 38–57. https://doi.org/10.1080/08905436.2021.2006063 doi: 10.1080/08905436.2021.2006063
    [32] Song H, Zhang Z, Li Y, et al. (2022) Effects of different enzyme extraction methods on the properties and prebiotic activity of soybean hull polysaccharides. Heliyon 8: e11053. https://doi.org/10.1016/j.heliyon.2022.e11053 doi: 10.1016/j.heliyon.2022.e11053
    [33] Montemurro M, Casertano M, Vilas-Franquesa A, et al. (2024) Exploitation of spent coffee ground (SCG) as a source of functional compounds and growth substrate for probiotic lactic acid bacteria. LWT 198: 115974. https://doi.org/10.1016/j.lwt.2024.115974 doi: 10.1016/j.lwt.2024.115974
    [34] Liu X, Hu KKY, Haritos VS (2024) Enzymatic production of cello-oligosaccharides with potential human prebiotic activity and release of polyphenols from grape marc. Food Chem 435: 137562. https://doi.org/10.1016/j.foodchem.2023.137562 doi: 10.1016/j.foodchem.2023.137562
    [35] Hood EE, Requesens DV (2012) Production of Industrial Proteins in Plants. In: Wang A, Ma S (Eds.), Molecular Farming in Plants: Recent Advances and Future Prospects. Dordrecht: Springer Netherlands, 161–181. https://doi.org/10.1007/978-94-007-2217-0_8
    [36] Robitaille G, Tremblay A, Moineau S, et al. (2009) Fat-free yogurt made using a galactose-positive exopolysaccharide-producing recombinant strain of Streptococcus thermophilus. J Dairy Sci 92: 477–482. https://doi.org/10.3168/jds.2008-1312 doi: 10.3168/jds.2008-1312
    [37] Najgebauer-Lejko D, Witek M, Żmudziński D, et al. (2020) Changes in the viscosity, textural properties, and water status in yogurt gel upon supplementation with green and Pu-erh teas. J Dairy Sci 103: 11039–11049. https://doi.org/10.3168/jds.2020-19032 doi: 10.3168/jds.2020-19032
    [38] Nguyen PTM, Kravchuk O, Bhandari B, et al. (2017) Effect of different hydrocolloids on texture, rheology, tribology and sensory perception of texture and mouthfeel of low-fat pot-set yoghurt. Food Hydrocolloids 72: 90–104. https://doi.org/10.1016/j.foodhyd.2017.05.035 doi: 10.1016/j.foodhyd.2017.05.035
    [39] Yekta M, Ansari S (2019) Jujube mucilage as a potential stabilizer in stirred yogurt: Improvements in the physiochemical, rheological, and sensorial properties. Food Sci Nutr 7: 3709–3721. https://doi.org/10.1002/fsn3.1230 doi: 10.1002/fsn3.1230
    [40] Delikanli B, Ozcan T (2017) Improving the textural properties of yogurt fortified with milk proteins. J Food Proc Preserv 41: e13101. https://doi.org/10.1111/jfpp.13101 doi: 10.1111/jfpp.13101
    [41] Kupina S, Fields C, Roman MC, et al. (2019) Determination of total phenolic content using the Folin-C Assay: Single-Laboratory Validation, first action 2017.13. J AOAC Int 102: 320–321. https://doi.org/10.1093/jaoac/102.1.320 doi: 10.1093/jaoac/102.1.320
    [42] Brand-Williams W, Cuvelier ME, Berset C (1995) Use of a free radical method to evaluate antioxidant activity. LWT-Food Sci Technol 28: 25–30. https://doi.org/10.1016/S0023-6438(95)80008-5 doi: 10.1016/S0023-6438(95)80008-5
    [43] Rashwan AK, Karim N, Xu Y, et al. (2022) Chemical composition, quality attributes and antioxidant activity of stirred-type yogurt enriched with Melastoma dodecandrum Lour fruit powder. Food Funct 13: 1579–1592. https://doi.org/10.1039/D1FO03448K doi: 10.1039/D1FO03448K
    [44] Everett DW, McLeod RE (2005) Interactions of polysaccharide stabilisers with casein aggregates in stirred skim-milk yoghurt. Int Dairy J 15: 1175–1183. https://doi.org/10.1016/j.idairyj.2004.12.004 doi: 10.1016/j.idairyj.2004.12.004
    [45] Chen B, Zhao X, Cai Y, et al. (2023) Incorporation of modified okara-derived insoluble soybean fiber into set-type yogurt: Structural architecture, rheological properties and moisture stability. Food Hydrocolloids 137: 108413. https://doi.org/10.1016/j.foodhyd.2022.108413. doi: 10.1016/j.foodhyd.2022.108413
    [46] Zhong Q, Daubert CR (2013) Chapter 15—Food Rheology. In: Kutz M (Ed.), Handbook of Farm, Dairy and Food Machinery Engineering (Second Edition). San Diego: Academic Press, 403–426.
    [47] Espírito-Santo AP, Lagazzo A, Sousa ALOP, et al. (2013) Rheology, spontaneous whey separation, microstructure and sensorial characteristics of probiotic yoghurts enriched with passion fruit fiber. Food Res Int 50: 224–231. https://doi.org/10.1016/j.foodres.2012.09.012 doi: 10.1016/j.foodres.2012.09.012
    [48] Pang Z, Deeth H, Bansal N (2015) Effect of polysaccharides with different ionic charge on the rheological, microstructural and textural properties of acid milk gels. Food Res Int 72: 62–73. https://doi.org/10.1016/j.foodres.2015.02.009 doi: 10.1016/j.foodres.2015.02.009
    [49] Ozdemir T, Ozcan T (2020) Effect of steviol glycosides as sugar substitute on the probiotic fermentation in milk gels enriched with red beetroot (Beta vulgaris L.) bioactive compounds. LWT 134: 109851. https://doi.org/10.1016/j.lwt.2020.109851 doi: 10.1016/j.lwt.2020.109851
    [50] Obón JM, Castellar MR, Alacid M, et al. (2009) Production of a red-purple food colorant from Opuntia stricta fruits by spray drying and its application in food model systems. J Food Eng 90: 471–479. https://doi.org/10.1016/j.jfoodeng.2008.07.013 doi: 10.1016/j.jfoodeng.2008.07.013
    [51] Jovanović M, Petrović M, Miočinović J, et al. (2020) Bioactivity and sensory properties of probiotic yogurt fortified with apple pomace flour. Foods 9: 763. https://doi.org/10.3390/foods9060763 doi: 10.3390/foods9060763
    [52] Çalişkanlar S, Saygili D, Karagözlü N, et al. (2024) Utilization of pomegranate and black grape seed by-products in yogurt production: Effects on phenolic compounds and antioxidant activity. Food Sci Nutr 12: 1170–1179. https://doi.org/10.1002/fsn3.3832 doi: 10.1002/fsn3.3832
    [53] Demirkol M, Tarakci Z (2018) Effect of grape (Vitis labrusca L.) pomace dried by different methods on physicochemical, microbiological and bioactive properties of yoghurt. LWT 97: 770–777. https://doi.org/10.1016/j.lwt.2018.07.058 doi: 10.1016/j.lwt.2018.07.058

  • This article has been cited by:

    1. Behzad Nasri, Florent Brun, Olivier Fouché, Evaluation of the quality and quantity of compost and leachate from household waterless toilets in France, 2019, 26, 0944-1344, 2062, 10.1007/s11356-017-0604-z
    2. Bloodless Dzwairo, Multi-date trends in groundwater pollution from pit latrines, 2018, 8, 2043-9083, 607, 10.2166/washdev.2018.177
    3. Voahirana Ramaroson, Jean Rémi Randriantsivery, Joel Rajaobelison, Lahimamy Paul Fareze, Christian Ulrich Rakotomalala, Falintsoa A. Razafitsalama, Mamiseheno Rasolofonirina, Nitrate contamination of groundwater in Ambohidrapeto–Antananarivo-Madagascar using hydrochemistry and multivariate analysis, 2020, 10, 2190-5487, 10.1007/s13201-020-01265-5
    4. Sudhakar M. Rao, Nitish V. Mogili, Lydia Arkenadan, Role of evaporation in NH4-N transformations in soils artificially contaminated with blackwater, 2020, 20, 1606-9749, 165, 10.2166/ws.2019.145
    5. J.P.R. Sorensen, A. Sadhu, G. Sampath, S. Sugden, S. Dutta Gupta, D.J. Lapworth, B.P. Marchant, S. Pedley, Are sanitation interventions a threat to drinking water supplies in rural India? An application of tryptophan-like fluorescence, 2016, 88, 00431354, 923, 10.1016/j.watres.2015.11.006
    6. Ross Sadler, Brooke Maetam, Benjamin Edokpolo, Des Connell, Jimmy Yu, Donald Stewart, M.-J. Park, Darren Gray, Budi Laksono, Health risk assessment for exposure to nitrate in drinking water from village wells in Semarang, Indonesia, 2016, 216, 02697491, 738, 10.1016/j.envpol.2016.06.041
    7. Acile S. Hammoud, Jessica Leung, Sabitri Tripathi, Adrian P. Butler, May N. Sule, Michael R. Templeton, The impact of latrine contents and emptying practices on nitrogen contamination of well water in Kathmandu Valley, Nepal, 2018, 5, 2372-0352, 143, 10.3934/environsci.2018.3.143
    8. Isimemen Osemwegie, Adjoua Nadège Boko-Koiadia, 2020, Chapter 114, 978-3-319-93335-1, 359, 10.1007/978-3-319-93336-8_114
    9. Shrikant Mukate, Dipak Panaskar, Vasant Wagh, Aniket Muley, Chandrakant Jangam, Ranjitsinh Pawar, Impact of anthropogenic inputs on water quality in Chincholi industrial area of Solapur, Maharashtra, India, 2018, 7, 2352801X, 359, 10.1016/j.gsd.2017.11.001
    10. Simon Willcock, Alison Parker, Charlotte Wilson, Tim Brewer, Dilshaad Bundhoo, Sarah Cooper, Kenneth Lynch, Sneha Mekala, Prajna Paramita Mishra, Dolores Rey, Indunee Welivita, Kongala Venkatesh, Paul Hutchings, Nature provides valuable sanitation services, 2021, 4, 25903322, 192, 10.1016/j.oneear.2021.01.003
    11. Akshit Mittal, Rahul Singh, Sumedha Chakma, Gaurav Goel, Permeable reactive barrier technology for the remediation of groundwater contaminated with nitrate and phosphate resulted from pit-toilet leachate, 2020, 37, 22147144, 101471, 10.1016/j.jwpe.2020.101471
    12. Kory C. Russel, Kelvin Hughes, Mary Roach, David Auerbach, Andrew Foote, Sasha Kramer, Raúl Briceño, Taking Container-Based Sanitation to Scale: Opportunities and Challenges, 2019, 7, 2296-665X, 10.3389/fenvs.2019.00190
    13. Jade S.T. Ward, Daniel J. Lapworth, Daniel S. Read, Steve Pedley, Sembeyawo T. Banda, Maurice Monjerezi, Gloria Gwengweya, Alan M. MacDonald, Tryptophan-like fluorescence as a high-level screening tool for detecting microbial contamination in drinking water, 2021, 750, 00489697, 141284, 10.1016/j.scitotenv.2020.141284
    14. Isimemen Osemwegie, Adjoua Nadège Boko-Koiadia, 2018, Chapter 114-1, 978-3-319-71025-9, 1, 10.1007/978-3-319-71025-9_114-1
    15. Callum Lowe, Johanna Kurscheid, Aparna Lal, Ross Sadler, Matthew Kelly, Donald Stewart, Budi Laksono, Salvador Amaral, Darren Gray, Health Risk Assessment for Exposure to Nitrate in Drinking Water in Central Java, Indonesia, 2021, 18, 1660-4601, 2368, 10.3390/ijerph18052368
    16. David Baloye., Lobina Palamuleni, A Comparative Land Use-Based Analysis of Noise Pollution Levels in Selected Urban Centers of Nigeria, 2015, 12, 1660-4601, 12225, 10.3390/ijerph121012225
    17. André Marques Arsénio, Iana Câmara Salim, Mingming Hu, Nelson Pedro Matsinhe, Ruth Scheidegger, Luuk Rietveld, Mitigation Potential of Sanitation Infrastructure on Groundwater Contamination by Nitrate in Maputo, 2018, 10, 2071-1050, 858, 10.3390/su10030858
    18. Ibrahim Baba Goni, Baba Musami Sheriff, Alhaji Mohammed Kolo, Mohammed Bashir Ibrahim, Assessment of nitrate concentrations in the shallow groundwater aquifer of Maiduguri and environs, Northeastern Nigeria, 2019, 4, 24682276, e00089, 10.1016/j.sciaf.2019.e00089
    19. Mor Talla Diaw, Seynabou Cissé-Faye, Cheikh Becaye Gaye, Seydou Niang, Abdoulaye Pouye, Luiza C. Campos, Richard G. Taylor, On-site sanitation density and groundwater quality: evidence from remote sensing and in situ observations in the Thiaroye aquifer, Senegal, 2020, 10, 2043-9083, 927, 10.2166/washdev.2020.162
    20. George Lutterodt, Michael K. Miyittah, Bright Addy, Ebenezer D.O. Ansa, Mohammed Takase, Groundwater pollution assessment in a coastal aquifer in Cape Coast, Ghana, 2021, 7, 24058440, e06751, 10.1016/j.heliyon.2021.e06751
    21. R. Siddthan, PM. Shanthi, 2022, A Comprehensive Survey on CNN Models on Assessment of Nitrate Contamination in Groundwater, 978-1-6654-8271-4, 1250, 10.1109/ICECA55336.2022.10009152
    22. Silvia Díaz-Alcaide, Wennegouda Jean-Pierre Sandwidi, Pedro Martínez-Santos, Miguel Martín-Loeches, José Luis Cáceres, Naomi Seijas, Mapping Ground Water Access in Two Rural Communes of Burkina Faso, 2021, 13, 2073-4441, 1356, 10.3390/w13101356
    23. Franella Francos Halla, Said Maneno Massawa, Elihaika Kengalo Joseph, Kishor Acharya, Shadrack Mwita Sabai, Shaaban Mrisho Mgana, David Werner, Attenuation of bacterial hazard indicators in the subsurface of an informal settlement and their application in quantitative microbial risk assessment, 2022, 167, 01604120, 107429, 10.1016/j.envint.2022.107429
    24. Mahmooda Khaliq, Silvia Sommariva, Adaline M. Buerck, Rinah Rakotondrazaka, Lova Rakotoarisoa, Luke John Paul Barrett, James R. Mihelcic, Midstream Players Determine Population-Level Behavior Change: Social Marketing Research to Increase Demand for Lead-Free Components in Pitcher Pumps in Madagascar, 2021, 18, 1660-4601, 7297, 10.3390/ijerph18147297
    25. Chipo P. Mungenge, Ryan J. Wasserman, Farai Dondofema, Chad Keates, Fannie M. Masina, Tatenda Dalu, Assessing chlorophyll–a and water quality dynamics in arid–zone temporary pan systems along a disturbance gradient, 2023, 873, 00489697, 162272, 10.1016/j.scitotenv.2023.162272
    26. Muhammad Awais, Bilal Aslam, Ahsen Maqsoom, Umer Khalil, Fahim Ullah, Sheheryar Azam, Muhammad Imran, Assessing Nitrate Contamination Risks in Groundwater: A Machine Learning Approach, 2021, 11, 2076-3417, 10034, 10.3390/app112110034
    27. Abu Reza Md. Towfiqul Islam, Subodh Chandra Pal, Indrajit Chowdhuri, Roquia Salam, Md. Saiful Islam, Md. Mostafizur Rahman, Anwar Zahid, Abubakr M. Idris, Application of novel framework approach for prediction of nitrate concentration susceptibility in coastal multi-aquifers, Bangladesh, 2021, 801, 00489697, 149811, 10.1016/j.scitotenv.2021.149811
    28. Michael O. Rivett, Laurent-Charles Tremblay-Levesque, Ruth Carter, Rudi C.H. Thetard, Morris Tengatenga, Ann Phoya, Emma Mbalame, Edwin Mchilikizo, Steven Kumwenda, Prince Mleta, Marc J. Addison, Robert M. Kalin, Acute health risks to community hand-pumped groundwater supplies following Cyclone Idai flooding, 2022, 806, 00489697, 150598, 10.1016/j.scitotenv.2021.150598
    29. Willis Gwenzi, Jerikias Marumure, Zakio Makuvara, Tinoziva T. Simbanegavi, Emma Laureane Njomou-Ngounou, Esther Laurentine Nya, Korbinian Kaetzl, Chicgoua Noubactep, Piotr Rzymski, The pit latrine paradox in low-income settings: A sanitation technology of choice or a pollution hotspot?, 2023, 879, 00489697, 163179, 10.1016/j.scitotenv.2023.163179
    30. C.D. Aju, Achu A L, Mohammed Maharoof P, M.C. Raicy, Rajesh Reghunath, Girish Gopinath, Emerging nitrate contamination in groundwater: Changing phase in a fast-growing state of India, 2024, 357, 00456535, 141964, 10.1016/j.chemosphere.2024.141964
    31. Mercy Simaubi, Kawawa Banda, Jonathan Levy, Joe Meiman, Imasiku Nyambe, Dye tracing of the Lusaka karstified aquifer system: implications towards urban groundwater quality protection, 2023, 195, 0167-6369, 10.1007/s10661-023-11272-z
    32. Christopher Nenninger, Jeffrey Cunningham, James R. Mihelcic, A historical and critical review of latrine-siting guidelines, 2023, 13, 2043-9083, 833, 10.2166/washdev.2023.140
    33. Rebekah G.K. Hinton, Robert M. Kalin, Limbikani C. Banda, Modesta B. Kanjaye, Christopher J.A. Macleod, Mads Troldborg, Peaches Phiri, Sydney Kamtukule, Mixed method analysis of anthropogenic groundwater contamination of drinking water sources in Malawi, 2024, 957, 00489697, 177418, 10.1016/j.scitotenv.2024.177418
  • Reader Comments
  • © 2024 the Author(s), licensee AIMS Press. This is an open access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0)
通讯作者: 陈斌, bchen63@163.com
  • 1. 

    沈阳化工大学材料科学与工程学院 沈阳 110142

  1. 本站搜索
  2. 百度学术搜索
  3. 万方数据库搜索
  4. CNKI搜索
AIMS Agriculture and Food
1.3 3.9

Metrics

Article views(1232) PDF downloads(111) Cited by(2)

Preview PDF
Download XML
Export Citation
Article outline
Abstract
References

Other Articles By Authors

Related pages

Tools

Copyright © AIMS Press

/

DownLoad:  Full-Size Img  PowerPoint
Return
Return

Catalog