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Fulltext Modelling of pilot-scale anaerobic food wastes composting process with dry leaves or cow manure

Lim, Wei Jie, Chin, Nyuk Ling, Yus AnizaYusof, Azmi Yahya, Tee, Tuan Poy

Pertanika Journal of Science & Technology, 2019;27(1):421-442.
MyJurnal

Anaerobic composting is a promising method to fully transform food wastes into useful
materials such as biofertilizer and biogas. In this study, the optimum proportions of food
wastes containing vegetable, fruit and meat wastes with dry leaves or cow manure for
composting were determined using the simplex centroid design and response optimizer.
The effectiveness of the pilot-scale composting process was evaluated based on the targeted
compost quality of C/N ratio at 21, pH value at 8 and electrical conductivity of 1 dS/m.
Food wastes composting formulation with dry leaves suggested high percentage of dry
leaves, 86.9% with low food wastes composition of 13.1% constituted by vegetable waste
(1.1%), fruit waste (4.9%) and meat waste (7.1%). With cow manure formulation, only
6% of cow manure was recommended with
another 94.0% of food wastes contributed
by a fair mix of vegetable waste (23.2%),
fruit waste (34.3%) and meat waste (36.5%).
The developed regression models were
experimentally validated with predicted
responses obtained in acceptable ranges for
C/N ratio (21.2 - 21.8), pH (7.92 - 7.99) and
electrical conductivity (0.97 - 1.03 dS/m).
Fulltext Simultaneous time-temperature-thickness superposition theoretical and statistical modelling of convective drying of guava

Kek SP, Chin NL, Yusof YA

J Food Sci Technol, 2014 Dec;51(12):3609-22.
PMID: 25477628 DOI: 10.1007/s13197-013-0923-0

Modelling studies of guava drying and quality are presented using theoretical and statistical models by varying temperature from 55 to 75 °C and slice thickness from 3 to 9 mm. The quality of dried fruit was measured for its water activity, colour, vitamin C, and texture. The superposition technique with Midilli-Kucuk model showed efficiency in modelling the drying process with R (2) = 0.9991. The second-order polynomial equations adequately described the quality of dried guava with regression coefficient, R (2) > 0.7. Drying time was a good function of temperature and thickness (P
Fulltext Optimum DNA Extraction Methods for Edible Bird's Nest Identification Using Simple Additive Weighting Technique

Quek MC, Chin NL, Tan SW

Foods, 2021 May 14;10(5).
PMID: 34068860 DOI: 10.3390/foods10051086

A simple additive weighting (SAW) technique was used to determine and compare the overall performance of five DNA extraction methods from conventional (SDS method) to commercial kits (Qiagen, Wizard, and NucleoSpin) for identifying origins of edible bird's nest (EBN) using end-point polymerase chain reaction (PCR). A hybrid method (SDS/Qiagen) which has been developed by combining the conventional SDS method with commercialised Qiagen was determined as the most suitable in terms of speed and cost-effectiveness. The determination of optimum extraction method was by the performances on efficiency and feasibility, extracted DNA concentration, purity, PCR amplifiability, handling time and safety of reagents used. The hybrid SDS/Qiagen method is less costly compared to the commercial kits and offered a more rapid alternative to the conventional SDS method with significant improvement in the yield, purity and PCR amplifiability. The developed hybrid SDS/Qiagen method provides a more practical alternative over the lengthy process using conventional method and expensive process using commercial kits. Using the simple additive weighting (SAW) technique and analysis, the Qiagen method is considered the most efficient and feasible method without consideration of cost as it yielded the purest extracted DNA and achieved the highest PCR amplifiability with the shortest turnaround time.
Effect of ultrasound pre-treatment on adsorbent in dye adsorption compared with ultrasound simultaneous adsorption

Low SK, Tan MC, Chin NL

Ultrason Sonochem, 2018 Nov;48:64-70.
PMID: 30080587 DOI: 10.1016/j.ultsonch.2018.05.024

Ultrasound was applied simultaneously with adsorption process in most of the previous studies. However, this method is not practical to treat huge amounts of coloured wastewater effluent. In this study, the efficiency of ultrasound pre-treated peanut husk powder at different power levels (1.5-3.5 W) in dye adsorption with several conditions of initial dye concentration (20-100 mg/L), contact time (0.5-5 h), solution pH (2-8), and dosage (0.1-0.3 g) was studied and compared with ultrasound simultaneous adsorption process and the control. Adsorption efficiency of indirect ultrasound pre-treated peanut husk powder has increased 25.78%, 13.64% and 1.5% compared with the control, ultrasound simultaneous adsorption and direct ultrasound pre-treated sample respectively at 60 mg/L of initial dye concentration. Indirect ultrasound pre-treated sample at 3.5 W has achieved the highest adsorption efficiency of 89.96% at solution pH 8 and 94.83% at 0.3 g dose for 3 h. The surface feature and textural properties of samples were characterized by using scanning electron microscopy and surface characterization analyser. The result indicated that more porous structure was created on the ultrasound pre-treated sample at increasing power levels.
Fulltext Effect of acetone extract from stem bark of Acacia species (A. dealbata, A. ferruginea and A. leucophloea) on antioxidant enzymes status in hydrogen peroxide-induced HepG2 cells

Sowndhararajan K, Hong S, Jhoo JW, Kim S, Chin NL

Saudi J Biol Sci, 2015 Nov;22(6):685-91.
PMID: 26586994 DOI: 10.1016/j.sjbs.2015.03.010

Acacia species are multipurpose trees, widely used in the traditional systems of medicine to treat various ailments. The major objective of the present study was to determine the gene expression of enzymatic antioxidants by acetone extract from the stem bark of three Acacia species (Acacia dealbata, Acacia ferruginea and Acacia leucophloea) in hydrogen peroxide (H2O2)-induced human hepatoma (HepG2) cells. The expression of antioxidant enzymes such as superoxide dismutase containing copper-zinc (CuZnSOD)/manganese (MnSOD), catalase (CAT) and glutathione peroxidase (GPx) in HepG2 cells was evaluated by real-time PCR. The results of antioxidant enzyme expression in real-time PCR study revealed that the H2O2 (200 μM) challenged HepG2 cells reduced the expression of enzymes such as SOD, GPx and CAT. However, the cells pre-treated with acetone extracts of all the three Acacia species significantly (P > 0.05) up-regulated the expression of antioxidant enzymes in a concentration dependent manner (25, 50 and 75 μg/mL). In conclusion, the findings of our study demonstrated that the acetone extract of Acacia species effectively inhibited H2O2 mediated oxidative stress and may be useful as a therapeutic agent in preventing oxidative stress mediated diseases.
Fulltext Comparison of Phytochemicals, Antioxidant and Anti-Inflammatory Properties of Sun-, Oven- and Freeze-Dried Ginger Extracts

Mustafa I, Chin NL, Fakurazi S, Palanisamy A

Foods, 2019 Oct 06;8(10).
PMID: 31590464 DOI: 10.3390/foods8100456

The effects of different drying methods, including sun-, oven-, and freeze-drying on the changes in the antioxidant and anti-inflammatory activities of ginger (Zingiber officinale var. Rubra) rhizome were studied. Sun-, oven-, and freeze-dried ginger showed a significant (p < 0.05) increase in phenolic content by 1.79, 1.53, and 1.91-fold; flavonoid content increased by 6.06, 5.27, and 4.90-fold; FRAP increased by 3.95, 3.51, and 3.15-fold; ABTS•+ scavenging activity increased by 2.07, 1.72, and 1.61-fold; and DPPH• inhibition increased by 78%, 58%, and 56%, respectively. Dried ginger also exhibited better inhibitory effects on the lipopolysaccharides-induced nitric oxide production in murine macrophage RAW 264.7. The drying process demonstrated a positive effect on the bioactivities of ginger. The sun-dried ginger exhibited the most potent antioxidant properties with the best enhanced anti-inflammatory activity followed by the oven-dried ginger and lastly, the freeze-dried ginger.
Fulltext Effects of simultaneous UV-C radiation and ultrasonic energy postharvest treatment on bioactive compounds and antioxidant activity of tomatoes during storage

Esua OJ, Chin NL, Yusof YA, Sukor R

Food Chem, 2019 Jan 01;270:113-122.
PMID: 30174024 DOI: 10.1016/j.foodchem.2018.07.031

The effects of a novel technology utilizing a simultaneous combination of Ultraviolet-C radiation and ultrasound energy postharvest treatment on tomato bioactive compounds during 28 days' storage period was investigated by varying Ultraviolet-C radiation intensities of 639.37 or 897.16 µW/cm2 at a constant ultrasound intensity of 13.87 W/L from a 40 kHz-1 kW transducer. A minimal treatment time of 240 s at Ultraviolet-C dosage of 2.15 kJ/m2 was observed to provoke a considerable increase in bioactive compounds content, proportionated to treatment time. Although treatment led to temperature increase in the system reaching 39.33 °C due to heat generation by ultrasonic cavitation, the extractability and biosynthesis of phytochemicals were enhanced resulting in 90%, 30%, 60%, 20%, and 36% increases in lycopene, total phenols, vitamin C, hydrophilic and lipophilic antioxidant activities respectively. Results present the potential use of the combined non-thermal technologies as post-harvest treatment to improve bioactive compounds and antioxidant activity during storage.
Fulltext Modelling of rheological behaviour of guava, pomelo and soursop juice concentrates via shear rate-temperature-concentration superpositioning

Abdullah N, Chin NL, Yusof YA, Talib RA

J Food Sci Technol, 2018 Mar;55(3):1207-1213.
PMID: 29487464 DOI: 10.1007/s13197-017-3024-7

The steady-state flow test was conducted on pink-fleshed guava, pink-fleshed pomelo and soursop juice concentrates using a rheometer to understand its rheological behaviour. The power law model was used and a master-curve was created using the shear rate-temperature-concentration superposition technique to predict rheological properties from a wide range of temperatures and concentrations. All three juice concentrates undergo a double horizontal shift whilst the pink-fleshed guava required an additional vertical shift. The final equations show shear-thinning behaviour of pink-fleshed guava, pink-fleshed pomelo and soursop with flow behaviour index of 0.2217, 0.7507 and 0.6347, respectively. The final master-curve predicts shear stress at wide range of shear rates, i.e. between 10-2 and 106 s-1 for the pink-fleshed guava, 100 and 106 s-1 for the pink-fleshed pomelo and 100 and 107 s-1 for the soursop. The results provide useful information and effective technique to predict fruit juice concentrates behaviour affected by heat changes during processing.
Application of scoby bacterial cellulose as hydrocolloids on physicochemical, textural and sensory characteristics of mango jam

Chong AQ, Chin NL, Talib RA, Basha RK

J Sci Food Agric, 2025 Jan 15;105(1):285-293.
PMID: 39245985 DOI: 10.1002/jsfa.13827

BACKGROUND: The scoby pellicle of symbiotic culture of bacteria and yeast is a by-product from kombucha fermentation. While a portion is used as starter culture, the remainder is often discarded, yet it can be a valuable source of bacterial cellulose.
RESULTS: Scoby from black, green and oolong tea kombucha fermentation was assessed for its hydrocolloid effects in mango jam-making through evaluation of physicochemical, textural and sensory characteristics. Quality of jam was significantly improved with water activity reduction up to 22.22% to 0.679, moisture content reduction up to 37.06% to 19.92%, and a pH drop up to 5.9% to 3.19 with the use of 20 to 100 g kg-1 scoby. In colour analysis, presence of scoby led to a brighter jam due to higher L * values from 30.98 to a range of 31.82 to 40.83. Texture of jam with scoby gave higher gel strength and adhesiveness, with the most prominent effects from the black tea kombucha. Overall acceptability in sensory test scoring was above 70% on a nine-point hedonic scale with the 40 g kg-1 green tea kombucha scoby jam chosen as the most preferred.
CONCLUSION: Scoby gave significant contributions to jam stability, appearance and texture, showing potential as a clean-label food ingredient. © 2024 Society of Chemical Industry.
Fulltext Antioxidative and Quality Properties of Full-Fat Date Seeds Brew as Influenced by the Roasting Conditions

Fikry M, Yusof YA, M Al-Awaadh A, Abdul Rahman R, Chin NL, Ghazali HM

Antioxidants (Basel), 2019 Jul 18;8(7).
PMID: 31323854 DOI: 10.3390/antiox8070226

Full-fat roasted date seeds are considered an excellent source of antioxidants which can treat many diseases. The specific objectives were to investigate the effect of roasting temperature and time on the hardness of whole seeds, moisture content of the roasted date seeds powder, DPPH radical scavenging activity, total phenolic contents, extraction yield, pH, browning index and sensory properties of the brew prepared from the full-fat roasted date seeds and to construct descriptive models that could describe this effect. Date seeds were roasted at three temperatures (160, 180 and 200 °C) for different period of times (10, 20 and 30 min) using a natural conventional oven; then grinded and next brewed. Hardness of whole seeds, moisture content of the seeds powder, DPPH radical scavenging activity and total phenolic contents, extraction yield, pH and browning index and sensory properties of the brew were significantly affected by the roasting conditions. The statistical results indicated that the proposed model could adequately describe the measured properties. Strong correlations have been found among the properties of the brew as well. The producers of the date seeds brew can utilize these results for controlling the roasting process.
Fulltext Effect of the Roasting Conditions on the Physicochemical, Quality and Sensory Attributes of Coffee-Like Powder and Brew from Defatted Palm Date Seeds

Fikry M, Yusof YA, Al-Awaadh AM, Rahman RA, Chin NL, Mousa E, et al.

Foods, 2019 Feb 06;8(2).
PMID: 30736332 DOI: 10.3390/foods8020061

Developing a bioactive brew is a novel track for revalorization of palm date byproducts. The effect of roasting temperature (160, 180 and 200 °C ) and roasting time (10, 20 and 30 min) on the hardness of the roasted date seeds, moisture content of the defatted roasted date seed powder (DRDSP), bulk density of the DRDSP, color parameters of DRDSP, quality attributes (extraction yield, pH and browning index), the chemical properties (antioxidants and total phenolic content) and the sensory attributes (color, aroma, taste and overall preference) of the brew prepared from DRDSP was studied. The physicochemical, quality, and sensory attributes were found to be significantly influenced by the roasting temperature and time. Additionally, the models proposed could satisfactorily describe the changes in the different properties during the roasting process. The optimum conditions of the roasting process obtained using the superimposed contour plot were 199.9 °C and 21.5 min. In the longer term, the results of this study would be beneficial for the manufacturers of the date seeds powder and brew.
Sourdough Microbiome Comparison and Benefits

Lau SW, Chong AQ, Chin NL, Talib RA, Basha RK

Microorganisms, 2021 Jun 23;9(7).
PMID: 34201420 DOI: 10.3390/microorganisms9071355

Sourdough is the oldest form of leavened bread used as early as 2000 BC by the ancient Egyptians. It may have been discovered by accident when wild yeast drifted into dough that had been left out resulting in fermentation of good microorganisms, which made bread with better flavour and texture. The discovery was continued where sourdough was produced as a means of reducing wastage with little known (at that point of time) beneficial effects to health. With the progress and advent of science and technology in nutrition, sourdough fermentation is now known to possess many desirable attributes in terms of health benefits. It has become the focus of attention and practice in modern healthy eating lifestyles when linked to the secret of good health. The sourdough starter is an excellent habitat where natural and wild yeast plus beneficial bacteria grow by ingesting only water and flour. As each sourdough starter is unique, with different activities, populations and interactions of yeast and bacteria due to different ingredients, environment, fermentation time and its carbohydrate fermentation pattern, there is no exact elucidation on the complete make-up of the sourdough microbiome. Some lactic acid bacteria (LAB) strains that are part of the sourdough starter are considered as probiotics which have great potential for improving gastrointestinal health. Hence, from a wide literature surveyed, this paper gives an overview of microbial communities found in different sourdough starters. This review also provides a systematic analysis that identifies, categorises and compares these microbes in the effort of linking them to specific functions, particularly to unlock their health benefits.
Characterization of edible bird's nest of different production, species and geographical origins using nutritional composition, physicochemical properties and antioxidant activities

Quek MC, Chin NL, Yusof YA, Law CL, Tan SW

Food Res Int, 2018 07;109:35-43.
PMID: 29803459 DOI: 10.1016/j.foodres.2018.03.078

Edible bird's nest (EBN) is a precious food made from the solidified saliva of swiftlets. EBN from three types of origin, namely production, swiftlet species and geographical were characterised based on its nutritional composition, physicochemical properties and antioxidant properties. Proximate composition, total phenolic content (TPC) and antioxidant activities were determined following official methods, while mineral and heavy metal contents were obtained by respective atomic adsorption spectrometry (AAS) and inductively coupled plasma-mass spectrometry (ICP-MS). Amino acids profile and sialic acid were determined using high performance liquid chromatography (HPLC). Calcium and sodium were the major elements in EBN samples at averages of 17,267 mg/kg and 13,681 mg/kg, respectively. Despite protein contents were not significantly different; interestingly the total amino acids in A. fuciphagus EBN, 64.57 g/100 g was found to be 23% higher than in A. maximus EBN. EBN from house, A. fuciphagus and Peninsular Malaysia had greater antioxidant activities, 2.33-3.49 mg AAE/g and higher sialic acid, 13.57 g/100 g while those from cave, A. maximus and East Malaysia contained more minerals like calcium and magnesium. The 1, 1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging activity and ferric ion reducing antioxidant power (FRAP) of house, A. fuciphagus and Peninsular Malaysia EBNs were approximately 2 times greater than the others. All samples were complied with the Malaysian Standard MS 2334:2011, except for mercury and nitrite. The overall findings suggest that the quality of EBN was varied following the production, species and geographical origins.
Fulltext Effects of temperature and time on the physical characteristics of moist cakes baked in air fryer

Mior Zakuan Azmi M, Taip FS, Mustapa Kamal SM, Chin NL

J Food Sci Technol, 2019 Oct;56(10):4616-4624.
PMID: 31686693 DOI: 10.1007/s13197-019-03926-z

Baking temperature and time are among the conditions for producing good quality cakes. The aim of this study was to investigate the effects of baking temperature and time on the volume expansion, moisture content, and texture of moist cakes baked in either an air fryer or a convection oven. The cakes were baked under different conditions: (1) baking temperature of 150 °C, 160 °C, and 170 °C for both air fryer and convection oven and (2) baking time of 25, 30, 35 min for air fryer and 35, 40, 45 min for convection oven. Baking temperature and time were found to have a significant (p
Development and Standardization of Moringa oleifera Leaves as a Natural Dietary Supplement

Ali MA, Yusof YA, Chin NL, Ibrahim MN, Muneer S

J Diet Suppl, 2019;16(1):66-85.
PMID: 29469600 DOI: 10.1080/19390211.2018.1429517

Moringa oleifera leaves were selected as a model due to their hundreds of health benefits. On the other hand, the powder of these leaves has exhibited poor flowability, low tensile strength, bitter taste, poor dissolution rate, and lack of information regarding dosage. These are the common hurdles and limitations in the adaptation of herbal-based medications. Therefore, a comprehensive study was planned to introduce herbal-based medicines into mainstream medicines by standardization according to the U.S. Food and Drug Administration (FDA) and international pharmaceutical standards. A Simplex Lattice Design (SLD) of Design Expert 8.0 software was used to formulate different concentrations of superdisintegrant, binder/diluent, and sweeteners. An Instron Universal Testing machine coupled with a 13 mm stainless cylindrical die was used to manufacture tablets by means of direct compression method at 20 kN applied force. Therefore, selection of excipients was made on the basis of their tensile strength, flowability, and taste-masking properties. Optimum formulation was tested on rabbits for toxicity and growth rate. All formulated tablets were evaluated on standard parameters for orally disintegrating tablets described by the Food and Drug Authority (U.S.). The optimum formulation fulfills all standard parameters such as hardness, disintegration time, friability, and dissolution rate. The present formulation showed no toxicity when tested on rabbits. The present study provides a fundamental understanding of the tableting characteristics of natural medicines. The present study provides information that will help to overcome the challenges.
Microbiological, Physicochemical and Nutritional Properties of Fresh Cow Milk Treated with Industrial High-Pressure Processing (HPP) during Storage

Lim SH, Chin NL, Sulaiman A, Tay CH, Wong TH

Foods, 2023 Jan 31;12(3).
PMID: 36766121 DOI: 10.3390/foods12030592

The safety, shelf life, and quality of fresh cow milk treated using industrial High-Pressure Processing (HPP) treatment at 600 MPa for 10 min was studied to identify the novelty of this non-thermal technology in milk processing. Changes in microbiological and physicochemical properties, including nutritional values of vitamins and amino acid profiles, were measured for a 60-day storage period at 6 °C +/- 1 °C. The HPP treatment produced milk that met all microbial safety requirements and exhibited a shelf life beyond 60 days in a hot and humid region. High physicochemical stability was achieved, with consistent pH and undetectable titratable acidity. The HPP treatment successfully retained all vitamins and minerals, including calcium (99.3%), phosphorus (99.4%), and magnesium (99.1%). However, the 60-day storage caused some degradation of Vitamin A (25%), B3 (91%), B5 (35%), B6 (80%), and C (85%), and minerals, including potassium (5%) and zinc (18%) when compared with fresh milk. This research has shown that the adoption of advanced treatment with HPP is very beneficial to the dairy industry in preserving milk quality in terms of its physicochemical and nutritional properties and extending its storage shelf life beyond 60 days.
Fulltext Physical and Microstructure Properties of Oyster Mushroom-Soy Protein Meat Analog via Single-Screw Extrusion

Mohamad Mazlan M, Talib RA, Chin NL, Shukri R, Taip FS, Mohd Nor MZ, et al.

Foods, 2020 Jul 31;9(8).
PMID: 32751949 DOI: 10.3390/foods9081023

Single-screw extrusion of a fibrous-structured meat analog from soy proteins added with low-grade oyster mushroom was successful. Satisfactory extrudates were obtained at a barrel temperature of 140 °C, screw speed range of 100-160 rpm, and oyster mushroom addition at 0%, 7.5%, and 15% via factorial experiments. Single-screw extrusion equipped with a slit die successfully produced expanded oyster mushroom-soy protein extrudates. However, the increase in the oyster mushroom content significantly decreased (p ≤ 0.05) the expansion ratio of the extrudate from 1.26 to 0.98. This result indicated that adding more oyster mushroom restrained the expansion ratio. The extrudates had a medium density range (max of 1393.70 ± 6.30 kg/m3). By adding oyster mushroom, the extrudates attained a higher moisture content (range = 34.77% to 37.93%) compared with the extrudates containing the protein mixture only (range = 26.99% to 32.33%). The increase in screw speed and oyster mushroom significantly increased (p ≤ 0.05) the water absorption index. The increase in the texturization index was significantly influenced (p ≤ 0.05) by oyster mushroom addition rather than the screw speed. A defined fibrous structure supported the high texturization index and small shape of air cells observed in the extrudates.

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