Nutrition and Food Sciences Research Vol 4, No 4, Oct-Dec 2017, pages: 31-36

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1 Nutrition nd Food Sciences Reserch Vol 4, No 4, Oct-Dec 2017, pges: Downloded from nfsr.sbmu.c.ir t 9: on Tuesdy November 13th 2018 [ DOI: /nfsr ] Originl Article Evluting the effect of ctive edible coting of quince seed mucilge nd green te extrct on the qulity of fried shrimps: physicochemicl nd sensory properties Mohmmd Noshd*, Behzd Nsehi, Adieh Anvr Deprtment of Food Science nd Technology, Fculty of Animl Science nd Food Technology, Rmin Agriculture nd Nturl Resources University of Khuzestn, Mollsni, Irn Received: August 2017 Accepted: September 2017 A B S T R A C T Bckground nd Objectives: In recent yers, to reduce the dverse effects of fried products, vrious techniques hve been suggested for reduction of oil uptke in fried product. The use of edible coting is one of the most importnt technologies proposed. In the study, the effect of bioctive coting composed of quince seed mucilge (QSM) nd incorporting green te extrct (GTE) on the physicochemicl qulity of shrimp fter deep-ft frying were investigted. Mterils nd Methods: In this study, ctive edible coting using quince seed mucilge nd dding different concentrtion of GTE (0-20%) ws prepred. The effects of five coting solutions (QG 0-4) on physicochemicl properties of shrimp fter deep-ft frying were evluted. Results: The results showed tht incorporting GTE (5-20%), incresed the moisture content nd hd reverse effect on the finl oil content in coted fried shrimps. In ddition, the peroxide vlue of the coted shrimp significntly decresed (p<0.5) with the incresing GTE concentrtion. Adding 10% GTE compred to control smple did not hve ny significnt effect on the L* vlue but incresing concentrtions of GTE from 10 to 20% significntly ffected (p< 0.05) L* vlue of the fried shrimps nd L* vlue of them decresed from ±3.4 to 48.5 ± Also dding GTE significntly incresed (p<0.05) * vlue nd b * vlues of the fried shrimps. Conclusions: This study indicted the benefits of dding of GTE into QSM coting nd proposed it s novel ctive coting. Keywords: Shrimp, Edible coting; Quince seed mucilge, Green te extrct; Physicochemicl properties Introduction Cooking process such s deep- ft frying is used to ccomplish desirble sensory ttributes such s flvor, texture nd ppernce for foods like shrimp. For this purpose, oils re used s the het trnsfer medium which in direct contct with the food usully t temperture bove 150 C. After frying, oil content of fried product incresed up to 40% due to the evportion of wter from the rw mteril nd prtilly replced with oil(1, 2). In recent yers, to reduce the dverse effects of fried products, vrious techniques hve been suggested for the reduction of oil bsorption in fried product, for exmple, vcuum frying nd ir frying. The use of edible coting is one of the most importnt technologies proposed. Crbohydrtes due to hving good brrier property ginst oxygen, crbon dioxide nd lipid which could decrese oil bsorption during deep ft-frying re more desirble (3-6). However, through the recent yers, there is mjor emphsis on investigting different renewble resources for the production of ctive edible coting. Quince is the sole member of the genus Cydoni in the fmily Rosce nd is ntive to rocky slopes nd woodlnd mrgin in South-West Asi, Turkey nd Irn. The *Address for correspondence: Mohmmd Noshd, Deprtment of Food Science nd Technology, Fculty of Animl Science nd Food Technology, Rmin Agriculture nd Nturl Resources University of Khuzestn, Mollsni, Irn. E-mil ddress: Noshd@rmin.c.ir

2 Mohmmd Noshd, et l: Effect of ctive edible coting on the qulity of fried shrimps Downloded from nfsr.sbmu.c.ir t 9: on Tuesdy November 13th 2018 [ DOI: /nfsr ] constituents of quince seed mucilge re cellulosic frction with more redily hydrolyzed polyscchride such s rbinose nd xylose. These polyscchrides hving unique colloidl properties, low production cost nd esy extrction re suitble for edible coting or film(7). Green te (Cmellis sinensis) is one of the most importnt sources of polyphenolic compounds such s ctechin, theflvins nd therubigins, which hve strong ntioxidnt properties. The beneficil effects of the phenolic compounds re believed to result from their bility to scvenge oxygen nd to dely the onset of lipid oxidtion(8). Therefore, the objective of this study ws to evlute the ctive edible coting effects of quince seed mucilge nd green te extrct (s n ntioxidnt compound) on the oil bsorption, moisture reduction nd physicochemicl properties of deep -ft fried shrimp. Mterils nd Methods The quince seeds nd green te were purchsed from the grocery store in Ahvz, Irn. Fresh, homogenous in size nd non-treted Pcific white shrimp (L. vnnmei) ws obtined from the locl shrimp mrket in Ahvz, Irn (t one time). Immeditely fter purchse, the shrimps were deshelled, wshed in cold wter nd kept in the refrigertor. All chemicls used were of nlyticl grde nd were obtined from Merck. Preprtion of coting solutions: The method of Jouki et l (2014) ws used to extrct quince mucilge seed. After quince seeds sieving (bout 10g), it ws with its triple weight of ethnol (96% w/v) for 5 minutes under constnt stirring. Seeds were dried in n oven t 45 C fter removing ethnol. For the extrction of quince seed mucilge from whole seeds, distilled wter (wter to seed rtio of 30:1) ws used nd then filtered with cheese cloth (9). Green te ws extrcted ccording to the method described by Sbghi et l, (2015). Briefly, blender ws used to ground the dried green te leves (Moulinex 320, Spin), nd screened through mesh (0.23 mm sieve size). To prepre GTE solution, ground green te powder ws blended in distilled wter (1:5 w/w) in n Erlenmeyer flsk nd stirred in wter bth t t 80 C (Hereus, Germny) for 15 min under constnt string, this ws done to ttin mximum phenolic compound extrction. The whtmn No.1 (11 mm) filter pper ws used to filter the GTE solution (10). Different concentrtion of GTE (0-20%) ws blended to obtin five coting solutions (QG 0-4). For control, non-coted tretment ws used. Shrimp coting solutions: The peeled shrimps were submerged in the coting solution for 30 seconds. Coted shrimps were then plced on dry try overnight. After drying, the coted shrimps were fried for the needed time (300S) t 160 C(2). Frying conditions: In this study for ech new tretment, sunflower oil ws used, becuse of its high smoking point. Smples were locted in wire bsket nd then immersed ( shrimp to oil rtio of 1:15,), for the needed time (300s) t 165 C. Smples were instntly removed from oil fter ech frying btch. After the frying time, tissue pper ws used to elimintion surplus oil on the surfce. Before further tests, the smples were llowed to cool t room temperture. Physicochemicl properties of fried smples Moisture content: Conventionl oven (105 C, 24 h) ws used to mesure the moisture content of the whole fried smples (11). Oil uptke: The soxhlet extrction method ws used for the mesurement of oil uptke(12). Eqution (1) ws used to clculte the oil uptke (%): Oil uptke (%) = O f -O i O i 100 Where O f is the oil content of fried shrimps nd O r is the initil oil content of shrimp displyed s dry mtter. Lipid oxidtion: The method of Le (1952) ws used to determine Peroxide vlue (PV). Briefly, blend of methnol, wter nd chloroform ws used to extrct lipid from shrimps. A totl of 1 g of extrcted lipid ws mixed in 25 ml of chloroform- cetic cid (2:3) mixed solution nd dded sturted solution of KI (1ml). By dding distilled wter (30 ml), the blend ws titrted ginst sodium thiosulphte (0.01 M)(13). PV ws clculted s follows (Eqution 2): PV= (S-B) N 1000/w Where S indictes to the volume of N 2 S 2 O 3 stndrd solution used by the smple (ml); B indictes to the volume of N 2 S 2 O 3 stndrd solution used in blnk test (ml); N indictes to the molr concentrtion of N 2 S 2 O 3 stndrd solution (mol/l) nd W is the mss of lipid extrcted (g). Thiobbituric cid rective substnces (TBARS): TBARS ws investigted s explined by Nirml nd ٣٢ 32 Nutrition nd Food Sciences Reserch Vol 4, No 4, Oct-Dec 2017

3 Mohmmd Noshd, et l: Effect of ctive edible coting on the qulity of fried shrimps Downloded from nfsr.sbmu.c.ir t 9: on Tuesdy November 13th 2018 [ DOI: /nfsr ] Benjkul (2009). Briefly, white shrimp smples (2 g) were blened with 50 ml of TBARS solution with 0.2 g of TBA, 7.5 g of TCA nd 0.50 ml of hydrochloric cid. The solution ws plced in hot wter bth for 10 minute nd fter chilling, it ws centrifuged t 4000 g for 20 minute. A digitl spectrophotometer ws used to mesure of bsorbnce t 532 nm (14). Texture nlyses: A texture nlyzer (TA. XT2i, stble Micro System, Goldlming, UK) with cylindricl 6 mm probe nd 5 mm/min post speed ws used to investigte of shrimps fried texture (15). Color nlysis: Shrimps color ws evluted with tri stimulus colorimeter (Konic Minolt, CR400, Jpn) using the CIE Lb scle (L*, * nd b*)(16). The men of three evlutions tken t room temperture from different points of ech smple expressed s results. Sensory evlution: Sensory evlution ws performed ccording to the method of Morin et l. (2002) with 9-point Hedonic scle, (9 being the highest qulity score nd 1 the lowest) ws used to pprise of sensory evlution. (17). The sensory ttributes of fried shrimps were investigted by sensory pnel of ten trined ssessors, ge rnging from 22 to 31 yers, chosen ccording to ISO 8586 nd trined using discrimintive tests with prctice evlution methods of specifying qulity chrcteristics in fried shrimp(2). Pnelists were sked to score overll cceptbility of the products bsed on color, order nd texture. Sttisticl nlysis: All the experiments were replicted three times, nd the verge vlues re reported. Dt nlysis crried out using SPSS sttistics softwre (SPSS 19 for windows, SPSS Inc., Chicgo,IL, USA). One-wy nlysis of vrince ws used to determine of difference between the men vlues of test smples. The Tukey's multiple comprison tests were used, considering significnce t 95% confidence level (P< 0.05). Results Moisture nd oil content: To evlute the oil bsorption during deep-ft frying, the moisture content is min fctor. Becuse of the removl of moisture from the smples, cvities or cpillry pores were creted inside which the oil penetrtes through during deep-ft frying. The opposite reltionship mong moisture loss nd oil uptke cn be observed. In the study, negtive reltionship ws observed between moisture content nd oil uptke (R 2 = 0.918). Tble 1 shows the moisture nd oil content of fried shrimps. As cn be seen, the used of coting incresed the moisture content of fried shrimps. Lipid oxidtion: The peroxide vlue (PV) nd thiobrbituric cid (TBA) were used to investigte the influence of ctive coting on lipid oxidtion of shrimp during the frying process. To evlute the oxidtive stte of lipid-contining food, the PV indicted the mount of primry products of lipid oxidtion. In deep frying opertions, peroxides re unstble nd cn brek down to secondry oxidtion products such s crbonyl nd ldehyde compounds. Therefore, for mesurement of secondry oxidtion products, the TBA test ws used which indicted the mount of mlondildehyde formed during oxidtion of oils. Tble 2 shows the influence of coting tretment on ltertions of PV nd TBA of shrimp. As cn be seen, the uncoted white shrimp hs the highest mount of both primry (peroxide) nd secondry (mlondildehyde) oxidtion products of 6.25±0.21 (mmol peroxide/kg) nd 0.32±0.02 mg MDA/kg respectively. Tble 1. Effect of deep-ft drying on ft nd moisture content of shrimp Ft content (%) Moisture content (%) Oil uptke (%) Uncoted rw shrimp 4.25± ±1.84 Uncoted fried shrimp 25.45±2.4 b 30.33±1.84 b ±8.24 QG0 24.8±1.8 b 35.11±1.21 c ±6.59 QG ±1.58 c 45.6±2.04 d ±7.21 QG ±2.16 c 40.43±1.1 d ±6.7 QG ±1.67 c 39.84±1.87 d ±9.34 QG4 19.9±2.04 c 41.68±1.81 d ±8.27 Vlues with the sme letters in the ech rw indicte not significntly difference (P<0.05) QG0: Control solution (without GTE); QG1: coting solution including 5% v/v GTE; QG2: coting solution including 10 % v/v GTE; QG3: coting solution including 15% v/v GTE; QG4: coting solution including 20% v/v GTE. Vol 4, No 4, Oct-Dec Nutrition nd Food Sciences Reserch

4 Mohmmd Noshd, et l: Effect of ctive edible coting on the qulity of fried shrimps Downloded from nfsr.sbmu.c.ir t 9: on Tuesdy November 13th 2018 [ DOI: /nfsr ] Tble 2. Effect of deep-ft frying on PV nd TBA of shrimp smples Tretment uncoted QG0 QG1 QG2 PV (mmol peroxide/kg) 6.25± ±0.52 b 5.25±0.23 b 3.05±0.12 c mg MDA/kg 0.32± ±0.01 b 0.22±0.08 bc 0.19±0.04 cd Vlues with the sme letters in the ech rw show not significntly difference (P<0.05) Texture nlysis: In this study, hrdness ws used to described of the texturl properties of the fried shrimps. Fig 1 shows the effect of different coting on the hrdness of the fried shrimps. The results showed the coted shrimp compred to uncoted shrimp hs lower hrdness. This phenomenon my be scribed to the incresed moisture content. Hrdness (N) Fig1. Mechnicl prmeters (hrdness) of fried shrimps Imge nlysis: Tble 3 showed the color vlues of fried shrimps. The smples coted QG0 contrsted to other smples fter deep-frying process hd the lowest vlue of L*. The significnt reduce (P<0.05) in L* vlue for shrimp fried coted QG0 might be ttributed to chnge in light bsorption nd light scttering resulted in the coting mterils. The effect of GTE concentrtion on color vlue of fried shrimps re shown in tble 3. Addition of 10% GTE did not hve ny significnt effect on the L* vlue compred to control smple but incresing QG3 2.1±0.1 d 0.17±0.01 d QG4 1.1±0.14 e 0.12±0.1 e concentrtions of GTE from 10 to 20% significntly ffected (p< 0.05) L* vlue of the fried shrimps nd L* vlue of them decresed from ± 3.4 to 48.5 ± Also, dding GTE (s the GTE concentrtion rised from 0 to 20%) into quince seed mucilge solution coting significntly ffected (p<0.05) * vlue nd b * vlues of the fried shrimps. * vlues of the fried shrimps incresed from 0.12±1.47 to 1.3±0.21 (indictor of the tendency towrds redness). The b* vlues rised from ±3.14 to 25.07±1.84 (indictor to the tendency towrd yellowness). Sensory nlysis: To investigte the influence of sensory chrcteristics on consumer cceptnce s effective expression bout the fesibility of coting with coting solutions, sensory evlution of the fried shrimp ws performed. Fig 2 showed the results of the sensory investigtion (overll cceptbility) of fried shrimps. There ws significnt difference (p<0.05) in overll cceptbility between coted nd uncoted fried shrimps. Overll cceptnce b b c Fig2. Overll cceptbility of fried shrimps b c c Tble3. color prmeters of fried shrimps Coting solution L* * b* E Uncoted 60.35± ± ± ±2.41 QG ±1.7 d 0.35±0.12 b 18.04±1.4 b 23.64±1.84 b QG ±3.42 bc 0.43±0.1b c 19.43±2.45 bd 20.95±2.04 bc QG ±1.1 b 1.1±0.31b c 17.7±3.24 b 22.03±1.54 bc QG ±2.08 cd 1.04±0.14 bc 25.07±1.02 c 14.05±1.61 cd QG4 48.5± 1.74 d 1.3±0.26 c 23.27±2.87 cd 18.17±1.15 d Vlues with the different letter in the ech column show significntly different t the 5% level. ٣٤ 34 Nutrition nd Food Sciences Reserch Vol 4, No 4, Oct-Dec 2017

5 Mohmmd Noshd, et l: Effect of ctive edible coting on the qulity of fried shrimps Downloded from nfsr.sbmu.c.ir t 9: on Tuesdy November 13th 2018 [ DOI: /nfsr ] Discussion Moisture nd oil content: Freits et l (2009) expressed tht utilizing whey protein s coting, hs enhncing retention of moisture resulting in reduction of the oil uptke(6). Kim et l (2011) evluted the influence of gur gum s coting on the oil bsorption of the potto strips during frying. They reported tht the ppliction of 0.9% gur gum solutions decresed the oil content of the fried pottoes by 41% compred to the control (18). Also, Incresing the concentrtion of green te extrct in the coting formultion reduced the moisture content in the smples. However, the moisture loss rte in uncoted shrimp ws higher when compred to the coted shrimp. So tht, GTE 20% led bout 25% more moisture content in fried shrimp thn in the uncoted smples. In generl, use of hydrocolloids s coting gent is populr for reducing the oil uptke becuse the therml geltion or crosslinking properties of hydrocolloid coting prevented the cretion of wide cvities or cpillry pores, which resulted in less oil entrnce to the smples. As cn be seen, incorporting GTE (5-20%) significntly ffected (p<0.05) the finl oil content of the fried shrimps. An increse in GTE concentrtion s well s mixed solution of quince seed mucilge nd GTE solution cused reverse influence on the finl oil content; this ws pperceive for coted fried shrimps. Therefore, using higher percentge of GTE in their reltive coting solution, increses the oil content in finl products (tble 1). However, the rte of oil uptke in uncoted shrimp ws higher when compred to the coted shrimp. So tht, 20% GTE led to bout 24% less oil content in fried shrimp thn in the uncoted smples. This my be due to different structures of these coting solutions. Lipid oxidtion: The results showed the PV vlue of the coted shrimp significntly decresed (p<0.5) with rising GTE concentrtion s indicted in tble 2. The coted shrimp without GTE extrct indicted similr PV vlue of uncoted white shrimp nd there ws no significnt difference between them. According to, Mistumoto et l (2005), incorporting te extrct to minced met inhibited lipid oxidtion in both rw nd cooked beef met to greter extent(19). The results of this study showed tht the coting fortified with 20% v/v GTE hs n inhibitory effect on lipid oxidtion in shrimp during deep frying. These coting decresed the lipid oxidtion (PV) of the fried shrimp up to 1.1±0.14. Also, edible coting on surfce of the product cted s brrier to the oxygen nd moisture, which reduced oxidtion, s result decresing the PV vlues. Texture nlysis: The texture of the fried shrimp is effected by both rw mteril nd process conditions nd it is min sensory chrcteristic for cceptbility of fried food. The hrdness of the coted shrimps ws not significntly (p< 0.05) lower thn tht of the uncoted shrimps. Imge nlysis: Anlogous results hve been expressed by Siriptrwn nd Hrte (2010), who studied the incorportion of GTE in to chitosn films(20). The chnge in E vlues of shrimps smples re shown in tble 3. Higher E results indicte greter reltive chnge in color compred to the color of rw shrimp. In this study, uncoted smples indicted the highest nd the coted tretments with ctive coting QG3 nd QG4 hd the lowest chnges in E vlues. Sensory nlysis: The results showed the overll cceptbility of the coted shrimp significntly rised (p<0.5) with rising GTE concentrtion s shown in Fig2. The coted shrimp without GTE extrct indicted similr overll cceptbility of uncoted white shrimp nd there ws no significnt difference between them. The higher scores my be due to the coting solution properties such s preventing dehydrtion, oxidtive rncidity nd surfce browning. The results of this study shows tht the coting fortified with 20% v/v GTE hd the highest overll cceptbility. Conclusion In this study, the effect of coting tretment on some physicochemicl chrcterizes of shrimp during deep-frying were evluted. Results showed tht fter deep-frying, QG4 (contining 20 v/v GTE) contined less of the primry nd secondry oxidtion products thn the uncoted smples. The ppliction of QG on shrimp ws found to reduce the hrdness of the product with high moisture content. Also, use of ctive coting on the shrimp ws decresed. The oil bsorption, lipid oxidtion * vlues nd b* vlues during the deep-frying process ws incresed. Vol 4, No 4, Oct-Dec Nutrition nd Food Sciences Reserch

6 Mohmmd Noshd, et l: Effect of ctive edible coting on the qulity of fried shrimps Downloded from nfsr.sbmu.c.ir t 9: on Tuesdy November 13th 2018 [ DOI: /nfsr ] Acknowledgement The uthors would like to express their sincere thnks to Rmin Agriculture nd Nturl Resources University of Khuzestn (Grnt No. 951/23) for the finncil support. Finncil disclosure The uthors declred no finncil interest. Funding/Support This work ws finncilly supported by the Rmin Agriculture nd Nturl Resources University of Khuzestn (Grnt No. 951/23). References 1. Bouziz F, Koub M, Neifr M, Zouri-Ellouzi S, Besbes S, Chri F, et l. Fesibility of using lmond gum s coting gent to improve the qulity of fried potto chips: Evlution of sensoril properties. LWT- Food Science nd Technology. 2016;65: Khzei N, Esmiili M, Emm-Djomeh Z. Effect of ctive edible cotings mde by bsil seed gum nd thymol on oil uptke nd oxidtion in shrimp during deep-ft frying. Crbohydrte polymers. 2016;137: Yu L, Li J, Ding S, Hng F, Fn L. Effect of gur gum with glycerol coting on the properties nd oil bsorption of fried potto chips. Food Hydrocolloids. 2016;54: Newcombe RA, Izdi S, Hilliges O, Molyneux D, Kim D, Dvison AJ, et l., editors. KinectFusion: Rel-time dense surfce mpping nd trcking. Mixed nd ugmented relity (ISMAR), th IEEE interntionl symposium on; 2011: IEEE. 5. Krimi N, Kenri RE. Functionlity of Cotings with Slep nd Bsil Seed Gum for Deep Fried Potto Strips. Journl of the Americn Oil Chemists' Society. 2016;93(2): Freits DDGC, Berbri SAG, Prti P, Fkhouri FM, Queiroz FPC, Vicente E. Reducing ft uptke in cssv product during deep-ft frying. Journl of Food Engineering. 2009;94(3): Jouki M, Yzdi FT, Mortzvi SA, Koocheki A. Quince seed mucilge films incorported with oregno essentil oil: physicl, therml, brrier, ntioxidnt nd ntibcteril properties. Food Hydrocolloids. 2014;36: de Lcey AL, López-Cbllero M, Montero P. Agr films contining green te extrct nd probiotic bcteri for extending fish shelf-life. LWT-Food Science nd Technology. 2014;55(2): Jouki M, Mortzvi SA, Yzdi FT, Koocheki A. Optimiztion of extrction, ntioxidnt ctivity nd functionl properties of quince seed mucilge by RSM. Interntionl journl of biologicl mcromolecules. 2014;66: Sbghi M, Mghsoudlou Y, Khomeiri M, Ziiifr AM. Active edible coting from chitosn incorporting green te extrct s n ntioxidnt nd ntifungl on fresh wlnut kernel. Posthrvest Biology nd Technology. 2015;110: AACC. Moisture content. In Approved methods of the Americn Assocition ofchemists. St Pul, MN: AACC AOAC. Officil methods of nlysis. Wshington, DC: Assocition of OfficilAnlyticl Chemists Le C. Methods for determining peroxide in lipids. Journl of the Science of Food nd Agriculture. 1952;3(12): Nirml NP, Benjkul S. Effect of ferulic cid on inhibition of polyphenoloxidse nd qulity chnges of Pcific white shrimp (Litopeneus vnnmei) during iced storge. Food chemistry. 2009;116(1): Yun G, Lv H, Tng W, Zhng X, Sun H. Effect of chitosn coting combined with pomegrnte peel extrct on the qulity of Pcific white shrimp during iced storge. Food Control. 2016;59: Jing M, Liu S, Wng Y. Effects of ntimicrobil coting from ctfish skin geltin on qulity nd shelf life of fresh white shrimp (Peneus vnnmei). Journl of food science. 2011;76(3):M204-M Morin L, Temelli F, McMullen L. Physicl nd Sensory Chrcteristics of Reduced Ft Brekfst Susges Formulted With Brley β Glucn. Journl of food science. 2002;67(6): Kim DN, Lim J, Be IY, Lee HG, Lee S. Effect of hydrocolloid cotings on the het trnsfer nd oil uptke during frying of potto strips. Journl of Food Engineering. 2011;102(4): Mitsumoto M, O Grdy MN, Kerry JP, Buckley DJ. Addition of te ctechins nd vitmin C on sensory evlution, colour nd lipid stbility during chilled storge in cooked or rw beef nd chicken ptties. Met Science. 2005;69(4): Siriptrwn U, Hrte BR. Physicl properties nd ntioxidnt ctivity of n ctive film from chitosn incorported with green te extrct. Food Hydrocolloids. 2010;24(8): ٣٦ 36 Nutrition nd Food Sciences Reserch Vol 4, No 4, Oct-Dec 2017