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Fulltext A Bibliometric Analysis of the Global Trend of Using Alginate, Gelatine, and Hydroxyapatite for Bone Tissue Regeneration Applications

Hussin MSF, Mohd Serah A, Azlan KA, Abdullah HZ, Idris MI, Ghazali I, et al.

Polymers (Basel), 2021 Feb 22;13(4).
PMID: 33671617 DOI: 10.3390/polym13040647

Collecting information from previous investigations and expressing it in a scientometrics study can be a priceless guide to getting a complete overview of a specific research area. The aim of this study is to explore the interrelated connection between alginate, gelatine, and hydroxyapatite within the scope of bone tissue and scaffold. A review of traditional literature with data mining procedures using bibliometric analyses was considered to identify the evolution of the selected research area between 2009 and 2019. Bibliometric methods and knowledge visualization technologies were implemented to investigate diverse publications based on the following indicators: year of publication, document type, language, country, institution, author, journal, keyword, and number of citations. An analysis using a bibliometric study found that 7446 papers were located with the keywords "bone tissue" and "scaffold", and 1767 (alginate), 185 (gelatine), 5658 (hydroxyapatite) papers with those specific sub keywords. The number of publications that relate to "tissue engineering" and bone more than doubled between 2009 (1352) and 2019 (2839). China, the United States and India are the most productive countries, while Sichuan University and the Chinese Academy of Science from China are the most important institutions related to bone tissue scaffold. Materials Science and Engineering C is the most productive journal, followed by the Journal of Biomedical Materials Research Part A. This paper is a starting point, providing the first bibliometric analysis study of bone tissue and scaffold considering alginate, gelatine and hydroxyapatite. A bibliometric analysis would greatly assist in giving a scientific insight to support desired future research work, not only associated with bone tissue engineering applications. It is expected that the analysis of alginate, gelatine and hydroxyapatite in terms of 3D bioprinting, clinical outcomes, scaffold architecture, and the regenerative medicine approach will enhance the research into bone tissue engineering in the near future. Continued studies into these research fields are highly recommended.
Fulltext Antibiotic resistance and plasmid profile of Escherichia coli isolated from ducks in Penang, Malaysia

Adzitey F., Ali, G.R.R., Huda, N., Ting, S.L.

International Food Research Journal, 2013;20(3):1473-1478.
MyJurnal

Fifty five (n=55) isolates of Escherichia coli isolated from ducks in Penang, Malaysia were examined for their susceptibility to eleven different antibiotics and assayed for the presence of plasmid DNAs. All the 55 Escherichia coli isolates were resistant (100%) to vancomycin. Higher resistance (= 60) occurred for tetracycline 51 (92.7%), ampicillin 40 (72.7%), streptomycin 37 (67.3%), and sulfamethoxazole-trimethophrim 37 (67.3%). No and low resistance was observed for nitrofurantoin (0%) and gentamicin (1.8%), respectively. The isolates also showed some intermediate resistances to all antibiotics examined except for vancomycin. The 55 Escherichia coli isolates exhibited 23 different antibiotic resistant patterns with MAR index ranging from 0.09-0.82. Majority of the Escherichia coli isolates exhibited resistant pattern of VA-C-OFX-SXT-TE-AMP-NA-KF and VA-S-C-OFX-SXT-TE-AMP-NA-KF with MAR index of 0.73 and 0.82, respectively. The smallest plasmid DNA size was 1.2 kb and the largest plasmid DNA size was 81.5 kb. 51 (93%) of the duck Escherichia coli isolates harbored plasmids. The was no direct correlation between plasmid DNA sizes and antibiotic resistant among the duck Escherichia coli isolates. Thus, the antibiotic resistant of the Escherichia coli isolates could mostly be mediated by chromosomes instead of plasmids. This study also suggests that the use of antibiotics in duck farming in Penang, Malaysia needs to be controlled to prevent the spread of multiple antibiotic resistant Escherichia coli isolates.
Antidiabetic Property Optimization from Green Leafy Vegetables Using Ultrasound-Assisted Extraction to Improve Cracker Production

Maser WH, Maiyah N, Karnjanapratum S, Nukthamna P, Thompson AK, Huda N, et al.

Prev Nutr Food Sci, 2024 Mar 31;29(1):47-62.
PMID: 38576886 DOI: 10.3746/pnf.2024.29.1.47

Here we test a method of incorporating of plant extracts into popular snack foods to help control diabetes. Since some fresh vegetables contain antidiabetic compounds, ultrasound-assisted extraction was used to optimize their extraction of from spring onions, bunching onions, and celery for later incorporation into crackers. We compared various concentrations of ethanol used during extraction, after which they were exposed to an ultrasound processor whose amplitude and sonication time were also varied. The optimal extraction conditions were found to be an ethanol concentration of 44.08%, an amplitude of 80%, and a sonication time of 30 min. This resulted in the highest level of α-glucosidase inhibitory activity (i.e., 1,449.73 mmol ACE/g) and the highest extraction yield (i.e., 24.16%). The extract produced from these optimum conditions was then used as a constituent component of crackers at 0.625%, 1.25%, or 2.5% w/w. These biscuits were then produced at baking temperatures of 140°C, 150°C, or 160°C. We then measured the physical characteristics and bioactivities of sample biscuits from each treatment. We found that biscuits containing 2.5% vegetable combination extract and baked at 140°C had the highest total phenolic content, the strongest antioxidant performance, and showed the most substantial antidiabetic and antiobesity effects. Here we establish conditions for the effective extraction of antidiabetic functional ingredients via ultrasound from green leafy vegetables. We also provide a method of using these ingredients to prepare crackers with the aim of developing a functional antidiabetic snack food.
Antioxidant capacity and phenolic composition of fermented Centella asiatica herbal teas

Ariffin F, Heong Chew S, Bhupinder K, Karim AA, Huda N

J Sci Food Agric, 2011 Dec;91(15):2731-9.
PMID: 21987075 DOI: 10.1002/jsfa.4454

C. asiatica was exposed to various fermentations: no fermentation (0 min), partial fermentation (120 min) and full fermentation (24 h). Total phenolic content (TPC) and ferric-reducing antioxidant power (FRAP) of C. asiatica infusions were studied as a function of water temperature (60, 80 or 100 °C), the brewing stage (one, two or three) and the brewing time (1, 3, 5, 10, 15 or 20 min). The optimum brewing procedure was adopted to study the antioxidant properties and phenolic compounds in C. asiatica infusions.
Fulltext Association between Psychological Status and Functional Outcome in Surgically Managed Fractures around Hip in Geriatric Patients - A Prospective Study

Bishnoi S, Huda N, Islam S, Pant A, Agarwal S, Dholariya R

Malays Orthop J, 2021 Jul;15(2):18-25.
PMID: 34429818 DOI: 10.5704/MOJ.2107.004

Introduction: Fractures around the hip in the geriatric population not only lead to functional but also psychological impairment. Psychiatric disturbances can be associated with poor participation in rehabilitation, increased risk of falling again, and higher rates of mortality. The present study was undertaken to assess the association between the psychological status and functional outcome of surgically managed elderly Indian patients who had sustained fractures around the hip.
Material and Methods: The present study was a hospital based prospective, single centre study. One hundred and two geriatric patients who had sustained hip fracture and had been managed surgically, having no cognitive dysfunction, living independently, having unhindered walking capability before the fracture, were included in the study. They were called for follow-up at 3rd, 6th, and 12th month after the hip surgery. Psychological assessment was done by the Hospital Anxiety and Depression Scale (HADS) and functional outcome by using the Harris hip score (HHS).
Results: Our study did not show association between psychological status and functional outcome except in one sub-group. Significant correlation was observed between the psychological status and functional outcome in most of the patients in the extra-capsular group. We have identified improvement in the depression, anxiety and functional scores during the follow-up.
Conclusion: We conclude that psychiatric disturbances in a geriatric patient after undergoing a surgery for hip fracture may lead to poor recovery. We recommend that all such geriatric patients should undergo a psychological assessment and proper therapy should be instituted to achieve good functional recovery.
Fulltext Baseline amplicon sequencing data for the ITS2 region in the green honey of Banggi Island, Sabah

Ullah S, Huda N, Wahab RA, Hamid AAA, Nasir MHM, Mohamad MAN, et al.

Data Brief, 2024 Feb;52:110044.
PMID: 38328502 DOI: 10.1016/j.dib.2024.110044

Green honey, was discovered on Banggi Island, Sabah, showing high in essential amino acids and chlorophyll derivatives. Despite its lucrative market potential owing to its distinctive color, uncertainties persist regarding its nature. This study leverages amplicon sequencing by targeting micro- and macro-organisms present in honey environmental DNA (eDNA) using Internal Transcribed Spacer 2 (ITS2) region, enabling the identification of floral and microorganism sources that represent the honey's composition. The investigation into green honey from Banggi Island concerns the prevalence of honey adulteration and authenticity for economic gain. Adulteration methods, such as the addition of sugar syrups, compromise honey purity. Using a sequencing approach would help in determining the geographic origin and verifying the authenticity of the honey. The study aims to identify plant species or microorganisms in honey's eDNA. To authenticate honey, we utilized ITS2 with Illumina sequencing, exploring the diversity of green honey samples. Raw sequence reads obtained for the green honey sample revealed 1,438,627 raw reads, with a GC average of 49.22 %. A total of 44 amplicon sequence variances (ASVs) were identified, including three genera: Zygosaccharomyces with two species, Fraxinus with three species, and the genus Ficaria with only one species. Their respective relative abundances were 98.55%, 0.94%, and 0.51%. Zygosaccharomyces rouxii and Zygosaccharomyces mellis were identified as the pre-dominant yeast species in honey, while the Fraxinus and Ficaria genus represent common plant species in Sabah, particularly in Banggi Island. The dominance of Zygosaccharomyces species aligns with their known prevalence in honey, affirming the reliability of our findings. The presence of Fraxinus and Ficaria in the honey sample correlates with its abundance in the local environment. This amplicon sequencing approach not only contributes to our understanding of green honey composition but also serves as a valuable resource for authenticating honey origin in Malaysia, particularly for green honey from Banggi Island, Sabah. Our study pioneers the application of ITS2 amplicon sequencing for green honey amplicon sequencing, providing valuable insights into its composition and origin. This methodology, with a focus on eDNA, contributes to the authentication and quality determination of honey in Malaysia, addressing the pressing concerns of adulteration and variability in production practices.
Fulltext Biochemical analysis of collagens from the bone of lizardfish (Saurida tumbil Bloch, 1795) extracted with different acids

Jaziri AA, Shapawi R, Mohd Mokhtar RA, Md Noordin WN, Huda N

PeerJ, 2022;10:e13103.
PMID: 35310170 DOI: 10.7717/peerj.13103

BACKGROUND: Lizardfish (Saurida tumbil Bloch, 1795) bone is a fish by-product generated during industrial surimi processing. This by-product is an important source of collagen production since the use of terrestrial animal-based collagens no longer sought due to concern regarding the transfer of infectious diseases and religious issues. Hence, this study was carried out to determine the biochemical analysis of collagens from the bone of lizardfish extracted with different acids.
METHODS: Lizardfish bone collagens were extracted with various acids (i.e., acetic, lactic and citric acids). All extraction processes were conducted in a chiller room (4 °C). The extracted collagens were biochemically characterized, such as hydroxyproline content, Ultraviolet (UV) absorption, X-ray diffraction (XRD), Fourier transform infrared spectroscopy spectra (FTIR), Differential scanning calorimetry (DSC) and solubility in different pH values and NaCl concentrations.
RESULTS: The yield of extracted collagens ranged between 1.73% and 2.59%, with the highest (p
Characteristics of the Beef Cheek Meat-Based Sausage Added with Snakehead (Channa striata) Gelatin

Rosmawati, Tawali AB, Said MI, Sari SF, Anwar LO, Nurdin IN, et al.

Int J Food Sci, 2023;2023:6877904.
PMID: 36779082 DOI: 10.1155/2023/6877904

This study is aimed at determining the functional effect of snakehead fish gelatin as a binder on the characteristics and shelf life of beef cheek-based emulsion sausage compared with bovine commercial gelatin. The level of snakehead fish gelatin used was 0%, 1%, 2%, and 3%, while that of bovine commercial gelatin was 2% with a storage time of 0 to 28 days in the refrigerator (4 ± 2°C). Emulsion stability, cooking loss, proximate composition, texture profile, and microstructure of sausage were initially determined before storage; then, observations were made every seven days to determine the shelf life of sausages based on pH, antioxidant activity, and TBA reactivity. Characteristics such as emulsion stability, proximate composition, and texture profile were influenced by the treatment (p < 0.05). The gelatin level significantly affected the water holding capacity of sausages (p < 0.05), but the storage time did not (p > 0.05). On the other hand, the pH, TBA reactivity, and antioxidant activity of sausages were not only affected by gelatin level (p < 0.05) but also by storage time (p < 0.05). The sausage microstructure confirms the use of 2% snakehead fish gelatin to make sausages with properties similar to 2% commercial bovine gelatin. The byproduct of the snakehead fish industry can be used as a gelatin alternative to produce sausages. This gelatin has the potential as a binder, which can functionally improve sausage characteristics. This effectiveness can boost the water holding capacity of sausages, although it has not been effective in inhibiting fat oxidation which causes an increase in malonaldehyde levels.
Fulltext Chitosan/aloe vera gel coatings infused with orange peel essential oils for fruits preservation

Felicia WXL, Kobun R, Nur Aqilah NM, Mantihal S, Huda N

Curr Res Food Sci, 2024;8:100680.
PMID: 38328465 DOI: 10.1016/j.crfs.2024.100680

Continuous fruit waste poses significant environmental and economic challenges, necessitating innovative fruit coating technologies. This research focuses on harnessing discarded orange peels to extract essential oil (OPEO), which is then integrated into a chitosan/aloe vera (CTS/AVG) matrix. The study comprehensively characterised the coating in terms of its physicochemical properties, antioxidant capacity, and antimicrobial efficacy. The investigation involved an analysis of particle size and distribution in the coating solutions, highlighting changes induced by the incorporation of orange peel essential oil (1 %, 2 % and 3 % v/w) into the chitosan/aloe vera (4:1 v/v) matrix, including particle size reduction and enhanced Brownian motion. The study quantifies a 33.21 % decrease in water vapour transmission rate and a reduction in diffusion coefficient from 9.26 × 10-11 m2/s to 6.20 × 10-11 m2/s following the addition of OPEO to CTS/AVG. Assessment of antioxidant potential employing DPPH radical scavenging assays, revealed that CTS/AVG/3 %OPEO exhibited notably superior radical scavenging activity compared to CTS/AVG, CTS/AVG/1 %OPEO, and CTS/AVG/2 %OPEO, demonstrated by its IC50 value of 17.01 ± 0.45 mg/mL. The study employs the well diffusion method, demonstrating a higher susceptibility of gram-negative bacteria to the coating solutions than gram-positive counterparts. Remarkably, CTS/AVG/3 %OPEO displayed the most pronounced inhibition against Escherichia coli, generating an inhibitory zone diameter of 14 ± 0.8 mm. The results collectively emphasised the potential of CTS/AVG/3 %OPEO as a viable natural alternative to synthetic preservatives within the fruit industry, attributed to its exceptional antioxidant and antimicrobial properties.
Comparison of physicochemical and functional properties of duck feet and bovine gelatins

Kuan YH, Nafchi AM, Huda N, Ariffin F, Karim AA

J Sci Food Agric, 2017 Mar;97(5):1663-1671.
PMID: 27465360 DOI: 10.1002/jsfa.7970

BACKGROUND: Previous studies have indicated that duck feet are a rich source of gelatin extractable from avian sources. In this study, the physicochemical and functional properties of avian gelatin extracted from duck feet (DFG) with acetic acid were compared with those of commercial bovine gelatin (BG).
RESULTS: The yield of DFG obtained in this study was 7.01 ± 0.31%. High-performance liquid chromatography analysis indicated that the imino acid content was slightly lower for DFG compared with BG (P < 0.05). Differences in molecular size and amino acids between DFG and BG were also observed. The isoelectric points of DFG and BG were at pH 8 and 5 respectively, and the overall protein solubility of BG was higher than that of DFG. Gels prepared from BG exhibited higher bloom strength, viscosity and clarity and were darker in colour compared with DFG gels (P < 0.05). The gelling and melting points of BG were 21.8 and 29.47 °C respectively, while those of DFG were 20.5 and 27.8 °C respectively. BG exhibited slightly better emulsifying and foaming properties compared with DFG.
CONCLUSION: Although some differences between DFG and BG were observed, the disparities were small, which indicates that DFG could be exploited commercially as an alternative source of gelatin. © 2016 Society of Chemical Industry.
Fulltext Degree of hydrolysis and free tryptophan content of Skipjack Tuna (Katsuwonus pelamis) protein hydrolysates produced with different type of industrial proteases

Herpandi, Huda, N., Rosma, A., Wan Nadiah W. A.

International Food Research Journal, 2012;19(3):863-867.
MyJurnal

Protein-rich by-products from the canning industry, especially dark flesh of skipjack, have limited uses due to several factors such as darken color, susceptibility to oxidation and off flavour. Protein hydrolysates from skipjack dark flesh was produced with different type of industrial proteases (Alcalase®2.4L FG, Protamex®, Neutrase®1.5MG and Flavourzyme®500MG) for 60, 120, 180 and 240 min with level of proteases used of 0.5, 1, 1.5 and 2% per weight of raw material. The degree of hydrolysis and free tryptophan content of hydrolysate were investigated. The results shows longer time with higher concentration of enzyme has increased the degree of hydrolysis. Alcalase®2.4L FG had the highest degree of hydrolysis among all proteases followed by Protamex®, Flavourzyme®500MG and Neutrase® 1.5MG. All enzymes increase free tryptophan content linearly with the increament of protease enzyme level. The longer the hydrolysis time, the higher the content of free tryptophan produced.
Fulltext Development of Polysulfone Membrane via Vapor-Induced Phase Separation for Oil/Water Emulsion Filtration

Barambu NU, Bilad MR, Bustam MA, Huda N, Jaafar J, Narkkun T, et al.

Polymers (Basel), 2020 Oct 29;12(11).
PMID: 33137888 DOI: 10.3390/polym12112519

The discharge of improperly treated oil/water emulsion by industries imposes detrimental effects on human health and the environment. The membrane process is a promising technology for oil/water emulsion treatment. However, it faces the challenge of being maintaining due to membrane fouling. It occurs as a result of the strong interaction between the hydrophobic oil droplets and the hydrophobic membrane surface. This issue has attracted research interest in developing the membrane material that possesses high hydraulic and fouling resistance performances. This research explores the vapor-induced phase separation (VIPS) method for the fabrication of a hydrophilic polysulfone (PSF) membrane with the presence of polyethylene glycol (PEG) as the additive for the treatment of oil/water emulsion. Results show that the slow nonsolvent intake in VIPS greatly influences the resulting membrane structure that allows the higher retention of the additive within the membrane matrix. By extending the exposure time of the cast film under humid air, both surface chemistry and morphology of the resulting membrane can be enhanced. By extending the exposure time from 0 to 60 s, the water contact angle decreases from 70.28 ± 0.61° to 57.72 ± 0.61°, and the clean water permeability increases from 328.70 ± 8.27 to 501.89 ± 8.92 (L·m-2·h-1·bar-1). Moreover, the oil rejection also improves from 85.06 ± 1.6 to 98.48 ± 1.2%. The membrane structure was transformed from a porous top layer with a finger-like macrovoid sub-structure to a relatively thick top layer with a sponge-like macrovoid-free sub-structure. Overall results demonstrate the potential of the VIPS process to enhance both surface chemistry and morphology of the PSF membrane.
Fulltext Development of calcium supplement from fish bone wastes of yellowfin tuna (Thunnus Albacares) and characterization of nutritional quality

Mahnaz Nemati, Huda, N., Ariffin, F.

International Food Research Journal, 2017;24(6):2419-2426.
MyJurnal

Yellowfin tuna (Thunnus albacares) wastes were used to recover of tuna frame (TF) and to extract of tuna bone powder (TBP) by alkaline treatment. The amount of the calcium with 24.56% and 38.16% was the most abundant element in TF and TBP, respectively. Nine essential amino acids for human body; lysine, valine, leucine, isoleucine, methionine, threonine, histidine, phenylalanine and tryptophan are detected in TF and TBP. The amount of the collagen associated amino acids such as glycine, proline and hydroxyproline were high and the amount of glutamic acid, arginine, alanine, aspartic acid and serine were relatively more. The amount of the oleic acid, palmitic acid and gondoic acid were higher and the amount of hexadecatrienoic acid, γ-linolenic acid and dihomo-γ-linolenic acid were lower. The amount of the myristic acid, stearic acid, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) were also relatively more. Results demonstrated that TBP as inexpensive and environmentally friendly alternative source of calcium can be converted to the healthy value added products to increase of the amount of the calcium intake among people especially population groups with lactose intolerance.
Fulltext Differentiation of ripe and unripe fruit flour using mineral composition data-Statistical assessment

Alkarkhi AFM, Alqaraghuli WAA, Mohamed Zam NR, Manan DMA, Mahmud MN, Huda N

Data Brief, 2020 Jun;30:105414.
PMID: 32258278 DOI: 10.1016/j.dib.2020.105414

Data on the mineral composition and content of one heavy metal measured in three different fruit flours prepared from ripe and unripe fruits (pulp and peel) are presented. The mineral composition (sodium (Na), potassium (K), magnesium (Mg), calcium (Ca), zinc (Zn), copper (Cu), iron (Fe) and manganese (Mn)) and content of one heavy metal (lead (Pb)) of the flours were analyzed by atomic absorption spectrophotometry. The analysis showed that the data can be used for differentiation between different fruits and stages of ripeness, as revealed by discriminant analysis and cluster analysis. The data provided can be used by researchers and scientists in the differentiation of fruits based on major and minor mineral elements.
Fulltext Effect of different types of low sweetness sugar on physicochemical properties of threadfin bream surimi (Nemipterus spp.) during frozen storage

Nopianti, R., Huda, N., Fazilah, A., Ismail, N., Easa, A. M.

International Food Research Journal, 2012;19(3):1011-1021.
MyJurnal

The effects of different types of low-sweetness sugar (lactitol, maltodexrin, palatinit, polydextrose,
trehalose) on the physicochemical properties of threadfin bream (Nemipterus spp.) surimi during six months of frozen storage were investigated. The characteristics analyzed were moisture content, pH, water-holding capacity, whiteness, folding test, gel strength, expressible moisture, and texture profile analyses. Generally, the cryoprotective effectiveness decreased as the storage time increased. Polydextrose was able to maintain a water-holding capacity of 77.0%, 98.6% whiteness, a folding test value of 100%, and a gel strength of 53.6% compared with its initial value during six months of frozen storage. Meanwhile, sucrose was able to maintain a water-holding capacity of 80.3%, 98.6% whiteness, a folding test value of 75%, and a gel strength of 56.8%
compared with its initial value. Raw surimi was able to maintain water holding capacity of 62.2%, 98.7% whiteness, a folding test value of 75%, and a gel strength of 36.0% compared with its initial value. It is suggested that, polydextrose as a potential alternative cryoprotectant to replace other low-sweetness sugars.
Fulltext Effect of duck feet collagen addition on physicochemical properties of surimi

Huda, N., Seow, E.K., Normawati, M. N., Nik Aisyah, N. M., Fazilah, A., Easa, A.M.

International Food Research Journal, 2013;20(2):537-544.
MyJurnal

Duck feet collagen was added to threadfin bream and sardine surimi to study its effect on physicochemical properties such as folding test, gel strength, cook loss, water holding capacity, expressible moisture, texture profile analysis and colour measurement. As compared to commercial fish scale collagen and cow collagen, the addition of duck feet collagen resulted in a significant improvement in the quality of the sardine surimi. Duck feet collagen was able to improve the folding test score of sardine surimi from 3.00 to 5.00; gel strength was increased from 275.70 g.mm to 2682.70 g.mm and hardness of gel was increased from 1.12kg to 6.00kg. Addition of duck feet collagen improved the gel strength of threadfin bream surimi from 1696.70 g.mm to 5579.40 g.mm and hardness of gel was increased from 4.55kg to 10.32kg. Colour of threadfin bream and sardine surimi also improve with the addition of duck feet collagen. The lightness was increased from 66.47 to 66.89 (threadfin bream) and from 62.32 to 63.60 for sardine. The results suggest that duck feet collagen has potential as an alternative source of protein additive for the improvement of the physicochemical properties of low grade surimi.
Fulltext Effect of number and washing solutions on functional properties of surimi-like material from duck meat

Ramadhan K, Huda N, Ahmad R

J Food Sci Technol, 2014 Feb;51(2):256-66.
PMID: 24493882 DOI: 10.1007/s13197-011-0510-1

Duck meat is less utilized than other meats in processed products because of limitations of its functional properties, including lower water holding capacity, emulsion stability, and higher cooking loss compared with chicken meat. These limitations could be improved using surimi technology, which consists of washing and concentrating myofibrillar protein. In this study, surimi-like materials were made from duck meat using two or three washings with different solutions (tap water, sodium chloride, sodium bicarbonate, and sodium phosphate buffer). Better improvement of the meat's functional properties was obtained with three washings versus two washings. Washing with tap water achieved the highest gel strength; moderate elevation of water holding capacity, pH, lightness, and whiteness; and left a small amount of fat. Washing with sodium bicarbonate solution generated the highest water holding capacity and pH and high lightness and whiteness values, but it resulted in the lowest gel strength. Processing duck meat into surimi-like material improves its functional properties, thereby making it possible to use duck meat in processed products.
Fulltext Effect of polydextrose on physicochemical properties of threadfin bream (Nemipterus spp) surimi during frozen storage

Nopianti R, Huda N, Ismail N, Ariffin F, Easa AM

J Food Sci Technol, 2013 Aug;50(4):739-46.
PMID: 24425976 DOI: 10.1007/s13197-011-0394-0

Physicochemical properties of threadfin bream surimi with different levels of polydextrose (3%, 6%, 9% and 12%), raw surimi, raw surimi with addition sodium tripolyphosphate and commercial surimi (sucrose) during 6 months of frozen storage were investigated. The analyses included the measurement of Ca(2+)-ATPase, sulfhydryl contents, protein solubility, sodium dodecyl sulfate polyacrylamide gel electrophoresis, differential scanning calorimetry and scanning electron microscopy. The Ca(2+)-ATPase, sulfhydryl content and protein solubility levels added with 3%, 6%, 9% and 12% polydextrose can be maintained until the 6 months of storage by 47.33%, 41.60% and 51.41%, respectively. Differential scanning calorimetry showed decreases in thermal stabilization of myosin with regard to transition termperature. Analysis by scanning electron microscopy demonstrated that the number of pores formed was increased after storage. This study suggested that surimi stored with the polydextrose as a cryoprotectant was able to maintain physicochemical of surimi better compared to raw surimi with no additives or raw surimi with sodium tripolyphosphate.
Electrocoagulation treatment of raw landfill leachate using iron-based electrodes: Effects of process parameters and optimization

Huda N, Raman AAA, Bello MM, Ramesh S

J Environ Manage, 2017 Dec 15;204(Pt 1):75-81.
PMID: 28865309 DOI: 10.1016/j.jenvman.2017.08.028

The main problem of landfill leachate is its diverse composition comprising many persistent organic pollutants which must be removed before being discharge into the environment. This study investigated the treatment of raw landfill leachate using electrocoagulation process. An electrocoagulation system was designed with iron as both the anode and cathode. The effects of inter-electrode distance, initial pH and electrolyte concentration on colour and COD removals were investigated. All these factors were found to have significant effects on the colour removal. On the other hand, electrolyte concentration was the most significant parameter affecting the COD removal. Numerical optimization was also conducted to obtain the optimum process performance. Under optimum conditions (initial pH: 7.73, inter-electrode distance: 1.16 cm, and electrolyte concentration (NaCl): 2.00 g/L), the process could remove up to 82.7% colour and 45.1% COD. The process can be applied as a pre-treatment for raw leachates before applying other appropriate treatment technologies.
Fulltext Escherichia coli of Ready-to-Eat (RTE) Meats Origin Showed Resistance to Antibiotics Used by Farmers

Abass A, Adzitey F, Huda N

Antibiotics (Basel), 2020 Dec 04;9(12).
PMID: 33291648 DOI: 10.3390/antibiotics9120869

Bacterial foodborne infections, including meat-derived infections, are globally associated with diseases and some deaths. Antibiotics are sometimes used to treat bacterial infections. The use of antibiotics by farmers contributes to the development of resistance by foodborne pathogens. This study aimed to investigate the antibiotics used by farmers and the occurrence of antibiotic-resistant Escherichia coli in ready-to-eat (RTE) meat sources. Data was obtained from livestock farmers through the administration of semistructured questionnaires (n = 376) to obtain information on their demographics, knowledge and antibiotic usage. The procedure in the USA Food and Drug Administration (FDA)'s Bacteriological Analytical Manual was used for E. coli detection. Antibiotic resistance test was performed using the disk diffusion method. The findings revealed that most of the farmers were male (74.5%), were aged 30-39 years (28.5%), had tertiary education (30.3%) and had 6-10 years of experience in livestock husbandry. Sheep (65.7%) were the most reared livestock, and antibiotics were mostly used to treat sick animals (36.7%). Tetracycline (27.7%) was the most common antibiotic used by farmers, followed by amoxicillin/clavulanic acid (18.6%) and trimethoprim/sulfamethoxazole (11.7%). Most farmers (56.1%) said they had knowledge of antibiotic usage. The prevalence of E. coli in RTE meats was lowest in pork (6.0%) and highest in chevon (20.0%). E. coli isolates from RTE meats were highly resistant to teicoplanin (96.77%), tetracycline (93.55%), amoxicillin/clavulanic (70.97%), azithromycin (70.97%) and trimethoprim/sulfamethoxazole (58.06%) but was susceptible to chloramphenicol (93.55%), ciprofloxacin (61.29%) and ceftriaxone (58.06%). The multiple antibiotic index ranged from 0.22 to 0.78. Multidrug resistance (93.55%) was high among the E. coli isolates. The resistance pattern AmcAzmTecTeSxt (amoxicillin/clavulanic acid-azithromycin-telcoplanin-tetracycline-trimethoprim/sulfamethoxazole) was the most common. The use of antibiotics by farmers must be well regulated. Sellers of RTE meats also ought to take hygiene practices seriously to keep meat safe and healthy for public consumption.

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