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A pilot study of toxicological safety evaluation in acute and subacute (28-day) oral assessments of kenaf seed beverage in rats

Syamimi Zaini N, Karim R, Abdull Razis AF, Saulol Hamid NF, Zawawi N

Food Res Int, 2022 Dec;162(Pt A):111988.
PMID: 36461229 DOI: 10.1016/j.foodres.2022.111988

Kenaf (Hibiscus cannabinus L.) seed is a non-conventional edible oilseed that can be valorized into various food products. There is a recent discovery of kenaf seed beverage (KSB) potential as a novel plant-based beverage. KSB had less crude protein than soybean (SB)but more carbohydrate, magnesium, and phosphorus contents.Levels of crude fat, phytates, oxalates, total saponins, and lipid peroxidability in KSB were lower than SB. Sugar content between KSB and SB were comparable, while antioxidant properties of KSB were superior. Ultra-high performance liquid chromatography-mass spectrometry (UHPLC-MS) analysis detected gluconic acid, citric acid, palmitic acid, oleic acid, and 13-hydroxyoctadecadienoic acid in both KSB and SB. Considering its novelty, acute and subacute oral toxicity assessments in male Sprague Dawley rats were conducted. The acute toxicity assessment was performed at a single dose of 9.2 ml/kg body weight of KSB. In the following subacute toxicity assessment, different groups of rats consumed different doses of KSB (3.1, 6.1, and 9.2 ml/kg body weight) daily for 28 days. Rats presented normal behavioral and physiological states in both toxicity studies. Growth, food and water intakes, organ weight, and hematological parameters were unaffected. No mortality was reported. Several alterations in serum biochemical parameters were within the normal range, and unassociated with histopathological changes. The oral lethal dose (LD50) and the no-observed-adverse-effect-level (NOAEL) of KSB in rats was greater than 9.2 ml/kg (=1533 mg/kg) body weight. Interestingly, KSB exhibited comparable effects with soybean beverage (SB) on high-density lipoprotein cholesterol and triglycerides which worth further research Follow-up toxicity assessments in animals and human trials are also recommended to ascertain its long term safety.
Fulltext Amino Acid and Secondary Metabolite Production in Embryogenic and Non-Embryogenic Callus of Fingerroot Ginger (Boesenbergia rotunda)

Ng TL, Karim R, Tan YS, Teh HF, Danial AD, Ho LS, et al.

PLoS One, 2016;11(6):e0156714.
PMID: 27258536 DOI: 10.1371/journal.pone.0156714

Interest in the medicinal properties of secondary metabolites of Boesenbergia rotunda (fingerroot ginger) has led to investigations into tissue culture of this plant. In this study, we profiled its primary and secondary metabolites, as well as hormones of embryogenic and non-embryogenic (dry and watery) callus and shoot base, Ultra Performance Liquid Chromatography-Mass Spectrometry together with histological characterization. Metabolite profiling showed relatively higher levels of glutamine, arginine and lysine in embryogenic callus than in dry and watery calli, while shoot base tissue showed an intermediate level of primary metabolites. For the five secondary metabolites analyzed (ie. panduratin, pinocembrin, pinostrobin, cardamonin and alpinetin), shoot base had the highest concentrations, followed by watery, dry and embryogenic calli. Furthermore, intracellular auxin levels were found to decrease from dry to watery calli, followed by shoot base and finally embryogenic calli. Our morphological observations showed the presence of fibrils on the cell surface of embryogenic callus while diphenylboric acid 2-aminoethylester staining indicated the presence of flavonoids in both dry and embryogenic calli. Periodic acid-Schiff staining showed that shoot base and dry and embryogenic calli contained starch reserves while none were found in watery callus. This study identified several primary metabolites that could be used as markers of embryogenic cells in B. rotunda, while secondary metabolite analysis indicated that biosynthesis pathways of these important metabolites may not be active in callus and embryogenic tissue.
An abnormal sigmoid sinus with a dire clinical implication

Puraviappan P, Prepageran N, Ong CA, Abd Karim R, Lingham OR, Raman R

Ear Nose Throat J, 2014 Jun;93(6):E55-6.
PMID: 24932833
Fulltext An initial assessment of the risk approach to antenatal management in Malaysia

Somboonsook B, Wakerman J, Hattch CT, Collison M, Barnes A, Kyi W, et al.

Med J Malaysia, 1995 Sep;50(3):212-20.
PMID: 8926897

This study was the first assessment of a nationwide risk approach system to antenatal management introduced to Malaysia in 1989. Three rapid, record-based surveys on three different study groups were conducted to determine risk factor prevalence, accuracy of risk assignment, action after risk assignment and the relationship of risk level and place of delivery. The most frequent risk factors were short birth interval, high parity and first pregnancy. Accuracy of risk assignment was highest at the lowest levels of risk and poorest at the highest levels. Women at the lowest levels of risk were more likely to be seen by a doctor than women at highest risk. These was a trend to deliver in hospital, rather than at home, as level of risk increased; but many women at high risk still delivered at home. Recommendations are made on modifications to the system prior to future evaluation.
Fulltext Assessment of knowledge regarding tuberculosis among non-medical university students in Bangladesh: a cross-sectional study

Rana M, Sayem A, Karim R, Islam N, Islam R, Zaman TK, et al.

BMC Public Health, 2015;15:716.
PMID: 26215721 DOI: 10.1186/s12889-015-2071-0

BACKGROUND: Tuberculosis (TB) is the second leading cause of human death and TB is one of the major public health problems in Bangladesh. The aim of the present study was to assess the Knowledge about TB among non-medical university students in Bangladesh.
METHODS: A cross-sectional survey was performed on 839 non-medical university students. Data were collected from University of Rajshahi from March to August 2013 using a standard semi-structured questionnaire. Chi-square test was utilized to find the factors which are associated with students' knowledge about TB.
RESULTS: Among 839 students, male and female were 68.2 % and 31.8 % respectively. Most of the students (94.4 %) were informed about the term TB, among them 50 % got information from electronic media. More than 50 % students believed that TB is a communicable disease, 42.8 % students agreed that bacteria is an agent for TB, most of the subjects (93 %) had the knowledge about the vaccination against TB and 97.6 % students believed that TB is curable. However, students had poor knowledge about latent TB (13.7 %) and DOTs program (28.5 %). χ (2)-test demonstrated that gender, residence, type of family and parents education were associated with students' knowledge of TB.
CONCLUSION: In the present study demonstrated that the level of general knowledge about TB was insufficient among non-medical university students. Consequently, health education program is needed to improve the knowledge among university students regarding TB.
Fulltext Association between CD36 gene variants, PROP taster status and oral fatty taste intensity perception among Malaysian obese and non-obese subjects

Bahauddin, A. R., Karim, R., Saari, N., Mohd Shariff, Z.

International Food Research Journal, 2018;25(101):29-42.
MyJurnal

Genetic variation in taste is one of the factors that influence taste perception. This study is carried out to ascertain whether CD36 gene variants and PROP taster status are associated with fatty taste sensitivity and perception among lean and obese individuals. A total of 103 obese and 77 lean subjects with mean age of 25.78 ± 5.65 years who took part in the study were classified into PROP nontasters, medium tasters, or supertasters by using the PROP filter paper screening procedure. The suprathreshold sensitivity for linoleic acid solutions and intensity towards two food products (‘Bubur Chacha’ and mango pudding) with different fat content was assessed using the general Labeled Magnitude Scales. The subjects were genotyped for CD36 gene variants (Single Nucleotide Polymorphism (SNPs): rs1761667, rs152748 and rs1049673). It was observed that obese subjects were less sensitive toward fatty taste and gave a lower creaminess rating for the studied food products. Only one CD36 gene polymorphism i.e. rs1761677 and PROP taster status were associated with fat suprathreshold rating. Subjects with AA homozygous for rs1761667 and the supertaster perceived higher oiliness in linoleic acid solution. PROP supertaster significantly perceived higher creaminess in both the food products, but no association was observed between the creaminess rating and CD36 gene variant (rs1761667). All the CD36 gene variants and PROP taster status were not associated with obesity status. These findings indicated that even though the CD36 gene variant influences individuals’ oral fat sensitivity, PROP taster status plays a more dominant role in fat taste perception among obese and non-obese individuals.
Fulltext Brewers' rice induces apoptosis in azoxymethane-induced colon carcinogenesis in rats via suppression of cell proliferation and the Wnt signaling pathway

Tan BL, Esa NM, Rahman HS, Hamzah H, Karim R

BMC Complement Altern Med, 2014;14:304.
PMID: 25129221 DOI: 10.1186/1472-6882-14-304

Brewers' rice is locally known as temukut, is a byproduct of the rice milling process, and consists of broken rice, rice bran, and rice germ. Unlike rice bran, the health benefit of brewers' rice has yet to be fully studied. Our present study aimed to identify the chemopreventive potential of brewers' rice with colonic tumor formation and to examine further the mechanistic action of brewers' rice during colon carcinogenesis.
Fulltext Cell wall composition of alginate coated and pulsed light treated fresh-cut cantaloupes (Cucumis melo L. Var. Reticulatus Cv. Glamour) during chilled storage

Koh PC, Noranizan MA, Karim R, Nur Hanani ZA, Yusof NL

J Food Sci Technol, 2020 Jun;57(6):2206-2221.
PMID: 32431347 DOI: 10.1007/s13197-020-04257-0

This study was to investigate the effects of optimised alginate coating combined with repetitive pulsed light (RPL) on cell wall composition of fresh-cut cantaloupes during chilled storage. Fresh-cut cantaloupes were coated with alginate (1.86%, w/v) followed by RPL treatment (0.9 J cm-2 at every 48 h up to 26 days) during storage of 36 days. Cell wall composition of fresh-cut cantaloupes was determined at every 12 days while microscopic analysis was conducted on day 2 and day 36. Alginate was effective in maintaining high pectin fractions of fresh-cut cantaloupes while RPL showed greater contribution in maintaining hemicellulose fraction. However, the combination of alginate and RPL was the most effective treatment to maintain the overall cell wall fractions that contributed to the cell wall integrity of fresh-cut cantaloupes during storage. The alginate + RPL samples also had the greatest cell turgidity and shape with well-defined cell walls at the end of storage.
Fulltext Comparison of myofibrillar protein degradation, antioxidant profile, fatty acids, metmyoglobin reducing activity, physicochemical properties and sensory attributes of gluteus medius and infraspinatus muscles in goats

Adeyemi KD, Shittu RM, Sabow AB, Abubakar AA, Karim R, Karsani SA, et al.

J Anim Sci Technol, 2016;58:23.
PMID: 27307997 DOI: 10.1186/s40781-016-0105-5

BACKGROUND: The functionality of myofibrillar proteins is a major factor influencing the quality attributes of muscle foods. Nonetheless, the relationships between muscle type and oxidative changes in chevon during ageing are meagrely elucidated. Postmortem changes in antioxidant status and physicochemical properties of glycolytic gluteus medius (GM) and oxidative infraspinatus (IS) muscles in goats were compared.
METHODS: Twenty Boer bucks (9-10 months old, body weight of 36.9 ± 0.725 kg) were slaughtered and the carcasses were subjected to chill storage (4 ± 0.5 °C). Analyses were conducted on GM and IS muscles sampled on 0, 1, 4 and 7 d postmortem.
RESULTS: Chill storage did not affect the antioxidant enzyme activities in both muscles. The IS had greater (P 0.05) on free thiol, MRA and TBARS. The GM had lower (P 0.05) on consumer preference for flavour, juiciness and overall acceptability. However, IS had higher (P
Convenient and versatile DNA extraction using agarose plugs for ribotyping of problematic bacterial species

Nair S, Karim R, Cardosa MJ, Ismail G, Pang T

J Microbiol Methods, 1999 Oct;38(1-2):63-7.
PMID: 10520586

We describe a convenient, versatile and safe method for preparing bacterial DNA for ribotyping analysis. In this method, extraction of bacterial DNA from Salmnonella typhi and Burkholderia pseudomallei. and subsequent restriction endonuclease digestion, was performed in agarose blocks/plugs thus minimizing shearing and loss of DNA, problems commonly associated with liquid phase phenol extraction. Digested DNA in the plugs was then electrophoresed directly, transferred to nylon membranes and hybridized with labeled rDNA probes in the usual manner to provide reproducible restriction patterns. This method is particularly useful for bacterial species where standard DNA extraction in the liquid phase using phenol has been problematic (e.g. B. pseudomallei) but can be used for any bacterial species. The DNA extracted within the agarose plugs can be stored for long periods and can be used in other, widely-used typing methods such as pulsed-field gel electrophoresis (PFGE) and PCR-based techniques. Embedding live cells directly in agarose plugs also minimizes the risk of exposure to these virulent human pathogens among laboratory workers.
Fulltext Dietary Fiber: Fractionation, Characterization and Potential Sources from Defatted Oilseeds

Nevara GA, Muhammad SKS, Zawawi N, Mustapha NA, Karim R

Foods, 2021 Apr 02;10(4).
PMID: 33918108 DOI: 10.3390/foods10040754

Dietary fiber (DF) has wide applications, especially in the food and pharmaceutical industries due to its health-promoting effects and potential techno-functional properties in developing functional food products. There is a growing interest in studies related to DF; nevertheless, there is less focus on the fractionation and characterization of DF. The characteristics of DF fractions explain their functionality in food products and provide clues to their physiological effects in food and pharmaceutical industrial applications. The review focuses on a brief introduction to DF and methods for its fractionation. It discusses the characterization of DF in terms of structural, physicochemical and rheological properties. The potential sources of DF from selected defatted oilseeds for future studies are highlighted.
Fulltext Dimension and stackability of cassava (Manihot esculanta Crantz) chips for mass production

Ismail, N.A, Noranizan, M.A., Shamsudin, R., Karim, R

International Food Research Journal, 2015;22(6):2421-2425.
MyJurnal

Cassava chips that exist in the current market have no standardisation and cannot be stacked
nicely into cylindrical container. The objectives of this work are to determine the different dimension of cassava chips produced with different thickness and to develop stackable chips during mass production. Fresh cassava tubers were harvested, washed, peeled and sliced. The thickness measurements used were 1.0 mm, 1.5 mm, 1.75 mm and 2.0 mm and 1.27 mm thickness was measured from commercial potato chips as a controlled sample. Then, it was fried in deep fat fryer with the temperature of 170°C. For each thickness studied, different
numbers of slice (10, 20, 30 and 40 slices) were fried simultaneously. Results showed that there
are 6 shapes of fried chips produced during the frying. To conclude, thickness of the slice and
number of slices fried simultaneously give impact towards the shape of fried chip.
Fulltext Effect of Acidic Electrolysed Water and Pulsed Light Technology on the Sensory, Morphology and Bioactive Compounds of Pennywort (Centella asiatica L.) Leaves

Rosli SZ, Mohd Adzahan N, Karim R, Mahmud Ab Rashid NK

Molecules, 2022 Dec 30;28(1).
PMID: 36615505 DOI: 10.3390/molecules28010311

Pennywort (Centella asiatica) is a herbaceous vegetable that is usually served in the form of fresh-cut vegetables and consumed raw. Fresh-cut vegetables are in high demand as they offer convenience, have fresh-like quality and are potentially great for therapeutic applications. However, it could be the cause of foodborne outbreaks. Pulsed light is known as a decontamination method for minimally processed products. The aim of this study was to determine the influence of pulsed light in combination with acidic electrolysed water on the sensory, morphological changes and bioactive components in the leaves of pennywort during storage. A combination of soaking with acidic electrolysed water (AEW) at pH 2.5 and pulsed light (PL) treatment (1.5 J/cm2) was tested on the leaves of pennywort. After treatment, these leaves were refrigerated (4 ± 1 °C) for two weeks and evaluated on the basis of sensory acceptance, the visual appearance of the epidermal cell and bioactive compounds. In terms of sensorial properties, samples treated with the combined treatment were preferred over untreated samples. The combination of AEW and PL 1.5 J/cm2 was the most preferred in terms of purchasing and consumption criteria. Observations of the epidermal cells illustrated that PL treatment kept the cell structure intact. The bioactive phytocompounds found in the leaves of pennywort are mainly from the triterpene glycosides (asiaticoside, madecassoside, asiatic acid and madecassic acid) and are efficiently preserved by the combined treatment applied. In conclusion, the combination of acidic electrolysed water and pulsed light treatment is beneficial in retaining the sensory quality and bioactive compounds in the leaves of Pennywort during storage at 4 ± 1 °C.
Fulltext Effect of different types of plastic packaging films on the moisture and aflatoxin contents of pistachio nuts during storage

Shakerardekani A, Karim R

J Food Sci Technol, 2013 Apr;50(2):409-11.
PMID: 24425936 DOI: 10.1007/s13197-012-0624-0

Pistachio nut (Pistacia vera L.) is one of the popular tree nuts in the world. Proper selection of packaging materials is necessary to prevent absorption of moisture and aflatoxin formation which will influence the overall product quality and safety. This research is undertaken to study the effect of different type of flexible packaging films on the moisture and aflatoxin contents of whole pistachio nuts during storage at ambient temperature (22-28 °C) and relative humidity of 85-100%. Five types of plastic films tested were low density polyethylene (LDPE) which serves as the control, food-grade polyvinyl chloride (PVC), nylon (LDPE/PA), polyamide/polypropylene (PA/PP) and polyethylene terephthalate (PET). The moisture content and aflatoxin content of pistachio nuts were measured using oven drying method and HPLC, respectively. Sample were analysed at 0, 2, 4, 6, 8 and 10 months during the storage period. Results showed that there was an increase in moisture content with the increase in storage time of pistachio nuts. The increase in moisture content was associated with the aflatoxin level of pistachio nuts during storage time. All the packaging materials except LDPE delayed the moisture absorption and aflatoxin formation of the product. The most suitable packaging materials for maintaining the quality and safety of pistachio nuts is PET films followed by nylon, PA/PP and PVC. The shelf-life of pistachio can be extended from 2 months (Control) to 5 months when PET is used as the packaging material.
Fulltext Effect of roasting conditions on hardness, moisture content and colour of pistachio kernels

Shakerardekani, A., Karim, R, Mohd Ghazali, H, Chin, N.L.

International Food Research Journal, 2011;18(2):723-729.
MyJurnal

Roasting of whole-kernels is an important step in the production of pistachio paste. The effect of hot air roasting temperatures (90-190°C) and times (5-65 min) on the hardness, moisture content and colour attributes (‘L’, ‘a’ and ‘b’ values and yellowness index) of both whole-kernel and ground-state were investigated using response surface methodology (RSM). Increases in roasting temperature and time caused a decrease in all the responses except for ‘a’ value of ground-state. The interaction and quadratic models sufficiently described the changes in the hardness and colour values, respectively. The result of RSM analysis showed that hardness and colour attributes (‘L’ and ‘b’ values, yellowness index) of kernels and ‘a’ value of ground-state could be used to monitor the roasting quality of whole-kernels. This study showed that the recommended range of roasting temperature and time of whole-kernel for the production of pistachio paste were 130-140°C and 30-40 min, respectively.
Fulltext Effect of sago and tapioca starches on the physicochemical and textural properties of expanded rice product coloured with red beetroot (Beta vulgaris) powder

Abdul Alam, N. A., Karim, R., Muhammad, K.

International Food Research Journal, 2018;25(101):21-27.
MyJurnal

Colour plays an important role in food especially in increasing the aesthetic value of food products. However, the increasing awareness on health implications of synthetic colourants has led to increased market for natural colourants. In this study, the retention of colourant from red beetroot powder in extruded rice flour containing 20% sago or tapioca starch was investigated. The moisture content of the rice flour-starch blends and 100% rice flour (control) was adjusted to 10% and the samples were extruded at 80ºC - 160ºC, with 120 rpm screw speed and 40 rpm feeder speed. The expansion, density, water absorption index (WAI), water solubility index (WSI), hardness, crispness, colour, and betanin content of the extrudates were measured. The results showed that rice flour-sago starch extrudates (RSE) and rice flour-tapioca starch extrudate (RTE) had better expansion compared to the control (100% rice flour) extrudate. The expansion of RTE was not significantly different from that of RSE and no significant difference was found in the densities of these two extrudates. Presence of sago or tapioca starch decreased the WAI and increased the WSI of the extrudates. The WAI of RSE, however, did not differ significantly from that of RTE. The hardness (18.37 kg) and crispness (126.55 kg.sec) of the control extrudate were higher than that of the RSE (16.97 kg, 110.07 kg.sec) and RTE (14.84 kg, 92.77 kg.sec). There was no significant difference between the redness values of the extrudates. However, retention of betanin in the extrudates was highest in RTE (36.06% retention), followed by RSE (34.14%) and lowest in the control extrudate (27.82%). Addition of tapioca starch or sago starch can help to improve the physical and textural properties of betanin coloured rice extrudates with tapioca starch giving higher betanin retention.
Fulltext Effects of Enzymatic Liquefaction, Drying Techniques, and Wall Materials on the Physicochemical Properties, Bioactivities, and Morphologies of Zinc-Amaranth (Amaranthus viridis L.) Powders

Amin SFM, Karim R, Yusof YA, Muhammad K

Int J Food Sci, 2021;2021:1819104.
PMID: 34722754 DOI: 10.1155/2021/1819104

The demand for vegetable powder has been escalating considerably due to its various health benefits and higher shelf life compared to fresh green leafy vegetables. Thus, much research emphasised manufacturing vegetable powder at a lower operational cost and higher efficiency while preserving the nutritive values of the vegetables. In this study, zinc- (Zn-) amaranth puree was liquefied with three types of cell wall degrading enzymes (i.e., Viscozyme L, Pectinex Ultra SP-L, and Rapidase PAC) with varying concentrations (0-3% v/w) and incubation time (0.5-24 h) at pH 5 and 45°C before the drying process. The results showed that enzymatic liquefaction using 1% (v/w) of Viscozyme L for 3 h was the optimal procedure for the reduction of the viscosity of the puree. The liquefied puree was then microencapsulated through either spray- or freeze-drying with different wall materials, e.g., 10% of maltodextrin (MD) DE 10, resistant maltodextrin (RMD), N-octenyl succinate anhydride (OSA) starches from waxy maize, HI CAP 100 (HICAP), Capsul (CAP), and gum Arabic (GA). The results showed that all freeze-dried powders generally had higher process yield (except for that encapsulated by HICAP), higher moisture content (but similar water activities), higher retention of total Zn-chlorophyll derivatives, lower hygroscopicity with slab-like particles, larger particle size, and lower bulk density than those of spray-dried powders. In contrast, the spray-dried powders exhibited irregular spherical shapes with relatively high encapsulation efficiency and antioxidant activities. Nonetheless, encapsulation using different wall materials and drying methods had no significant effect on the powder's cohesiveness and flowability.
Effects of blend of canola oil and palm oil on nutrient intake and digestibility, growth performance, rumen fermentation and fatty acids in goats

Adeyemi KD, Sazili AQ, Ebrahimi M, Samsudin AA, Alimon AR, Karim R, et al.

Anim Sci J, 2016 Sep;87(9):1137-47.
PMID: 26582150 DOI: 10.1111/asj.12549

The study examined the effects of blend of 80% canola oil and 20% palm oil (BCPO) on nutrient intake and digestibility, growth performance, rumen fermentation and fatty acids (FA) in goats. Twenty-four Boer bucks were randomly assigned to diets containing 0, 4 and 8% BCPO on a dry matter basis, fed for 100 days and slaughtered. Diet did not affect feed efficiency, growth performance, intake and digestibility of all nutrients except ether extract. Intakes and digestibilities of ether extract, unsaturated fatty acids (FA) and total FA were higher (P
Fulltext Effects of different types and concentration of hydrocolloids on mango filling

Razak, R.A., Karim, R., Sulaiman, R., Hussain, N.

International Food Research Journal, 2018;25(3):1109-1119.
MyJurnal

Hydrocolloid has long been utilized as a thickener to increase the consistency such as fruit jam. In this study, the optimum type (xanthan gum/XG, Arabic gum/AG, guar gum/GG, locust bean gum/LBG, pectin/ PC and carboxymethylcellulose/ CMC) and concentrations (0.2%, 0.4%, 0.6%, 0.8%, and 1% (w/v)) of the hydrocolloid as thickening agents in ‘Chok Anan’ mango filling was determined using Full Factorial design (108 trials). Physicochemical analyses, including total soluble solid (TSS), pH (acidity), moisture content, and viscosity (Power Law) were conducted. The predicted values for 1.0% PC, and 0.2% XG with the response as TSS (44.9ºBrix), acidity (3.4), moisture content (47.48%) and pseudoplastic behavior (shear thinning) value of n = 0.2917 were similar to experimental optimum values. The optimum type (PC) and concentration of hydrocolloids (1%) of experimental values (TSS= 45.3ºBrix, pH= 3.41) show insignificant different with predicted values. The concentrations (0.2%, 0.4%, 0.6%, 0.8% and 1.0%) and type of the hydrocolloids (XG, AG, GG, LBG, PC and CMC applied in this study had significantly (p
Effects of inlet temperature and carrier concentration on spray-dried 'cempedak' (Artocarpus integer) fruit powder and its reconstitution properties

Pui LP, Karim R, Yusof YA, Wong CW, Ghazali HM

Acta Sci Pol Technol Aliment, 2021 4 23;20(2):135-148.
PMID: 33884852 DOI: 10.17306/J.AFS.0801

BACKGROUND: 'Cempedak' (Artocarpus integer) is an aromatic fruit which is similar to jackfruit. Although it is rich in vitamin A and is consumed fresh, the fruit has a short shelf life. Hence, it can be converted through a spray-drying process, to form powder, which is more stable. Powder flow properties are important when considering storage, while its reconstitution characteristics are critical for the consumer to make juice from the product.
METHODS: The parameters of spray-dried 'cempedak' fruit powder under study include inlet air temperature (140-180°C) and maltodextrin (DE 10) concentrations (5-15% w/w). Response surface methodology involving 14 runs was used to assess the effects of inlet temperature and maltodextrin on the powder flow properties and reconstitution properties of the spray-dried 'cempedak' powder.
RESULTS: Out of the tested responses, only bulk density, change in cake height ratio, and water solubility index had a high coefficient of determination value. Inlet air temperature was found to be the main parameter to affect the bulk density, caking and water solubility index, when compared to maltodextrin concentration. By setting minimization of caking and maximization of water solubility index as the main determinants, the optimal parameters of 160°C inlet temperature and 15% (w/w) maltodextrin DE10 were generated, with a desirability of 0.697.
CONCLUSIONS: The powder produced under optimal conditions (160°C and 15% w/w maltodextrin) had a low bulk density (480.01 kg/m3), low caking properties (0.17 change in cake height ratio), and a high solubility index (88.69). This indicates that the powder is stable to be stored (without caking) and will have good reconstitution when added to water.

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