The aim of this work is to study the effect of hydrocolloids; guar gum (GG), xanthan gum (XG) and carboxymethyl cellulose (CMC) on the physicochemical properties, microbiological quality and sensory properties in order to investigate the potential of applying fermented cassava (tapai ubi) in ice cream. Fermented cassava ice cream (FCI) incorporated with the three types of hydrocolloid was prepared and the protein content, pH value, overrun, colour, hardness, microstructure, FTIR spectrum and sensory acceptance of all samples were determined. Fermented cassava ice cream incorporated with XG showed the highest protein content (14.88%), pH value (pH 6.07), and overrun value (4.27%) as compared to the fermented cassava ice cream incorporated with GG and CMC. Meanwhile, ice cream incorporated with GG possessed the highest L* (94.43) and hardness (3693.15 g) value as compared to XG and CMC. The microstructure study showed that the difference in uniformity at the interface obtained with different types of the hydrocolloids added demonstrated the effect of fat absorption at the air interfaces. The FTIR spectrum investigated indicated that the addition of the fermented cassava to FCI had increased the OH group in the ice cream as compared to the control. All samples were microbial safe as the total plate counts in all samples were below the standard as prescribed in Food Act 1983 with no presence of E. coli . In conclusion, fermented cassava ice cream with XG showed the good quality in terms of its pH value, overrun, total plate count and overall acceptability.
The aim of this work is to study the effect of hydrocolloids (guar gum, xanthan gum and carboxymethyl cellulose (CMC) on the physical properties and sensory evaluation of ice cream produced in order to investigate the potential of applying fermented glutinous rice (tapai pulut) as a value-added ingredient. The addition of 25% fermented glutinous rice was the most reliable amount to enhance the physical and sensory properties of ice cream when incorporating hydrocolloids. The addition of hydrocolloids significantly (p < 0.05) increased the pH, firmness, overrun, and melting rate of fermented glutinous rice ice cream. The addition of guar gum scored the highest firmness value (5403 g) followed by CMC (4630 g) and xanthan gum (3481g). Fermented glutinous rice ice cream with xanthan gum added, induced a noticeable change in overrun value (62%) while the addition of CMC decreased the melting rate compared to the control. The FTIR spectrum of fermented glutinous rice ice cream with different hydrocolloids containing carboxyl, amide and carbonyl group was appeared at 3362-3379 cm-1 , 1639-1640 cm-1 and 1026-1064 cm-1, respectively. In conclusion, the addition of xanthan gum presented great potential to improve the quality of fermented glutinous rice ice cream produced in terms of its firmness, overrun and melting rate.
The aims of this study were to examine the effect of salts (CaCl2, CaSO4 and MgSO4) on the rheological and thermal properties of gelatin extracted from the skins of tropical fishes, sin croaker (Johnius dussumeiri) and shortfin scad (Decapterus macrosoma). It was found that the melting temperatures of fish skin gelatins were increased by 1.5 times as compared to bovine gelatin which was only increased by 0.5 times after holding for 2 h at 5°C. The storage (G’) and loss (G”) modulus of fish skin gelatins were improved with the addition of calcium sulphate (CaSO4) and magnesium sulphate (MgSO4), respectively. However, the storage (G’) and loss (G”) modulus of gelatin solutions were decreased with the addition of calcium chloride (CaCl2). Magnesium sulphate (MgSO4) was found to be an effective salt to improve the bloom value, elastic and viscous moduli of the fish skin gelatin. This study showed that shortfin scad skin gelatin with salt addition possessed better thermal and rheological properties than sin croaker gelatin.
The aim of this study is to determine the optimization of enzymatic protein hydrolysis conditions on the angiotensin-converting enzyme inhibitory (ACEI) activity of blood cockle meat. Preliminary study was carried out to evaluate the effect of different commercial proteinases (Alcalase®, Protamex™, Neutrase®, pepsin, papain, trypsin and α-chymotrypsin) and hydrolysis time on the ACEI activity of cockle’s meat. The proteinase with the highest ACEI activity will be used in the optimization study using Response Surface Methodology. A face-centered central composite design was employed to investigate the effect of hydrolysis conditions parameters (i.e hydrolysis time, pH, hydrolysis temperature and enzyme to substrate (E/S) ratio) towards ACEI activity of cockle’s meat. Preliminary study found that the highest ACEI activity was given by Protamex™ at 6 hrs. Therefore, optimization study was carried out using Protamex™ at 4-8 hrs hydrolysis times with temperature of 35-60oC, pH of 5.5- 7.5 and E/S of 0.5-1.5%. All variables were successfully fitted with the quadratic model (p < 0.0001) with a non-significant lack-of-fit (p = 0.3665), and also possess good coefficient of determination (p = 0.8666) and adjusted R-square (p = 0.8158). The optimum hydrolysis conditions were found to be at temperature of 59.8o C, time of 4.69 hrs, pH of 5.59 and E/S ratio of 0.9%. ACEI activity of the experimental value (97.8%) agreed with the predicted value (99.2%) within 95% confidence interval.
This study determined the antioxidant and angiotensin I-converting enzyme (ACE) inhibitory
activity of fractionated (3, 5, 10kDa) eel protein hydrolysate (EPH), which was prepared
enzymatically using alcalase. The bioactivities observed were reducing power, metal chelating
activity, 1, 1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, hydroxyl radical
scavenging activity, and ACE inhibitory activity. The results showed that the EPH at 5 kDa
had significantly (p
The enzymatic hydrolysis of lead tree seed protein with alcalase to obtain Lead Tree Seed Hydrosylate (LTSH) was optimized using response surface methodology (RSM). A three- tiered, factor face centered, central composite design (CCD) was used to study the influence of four independent variables namely: pH (7–9); hydrolysis temperature (50oC, 55oC, 60oC); hydrolysis time (30 min, 60 min, 90 min); and enzyme/substrate (1%, 2%, 3%) ratio on both yield and antioxidant activity. The CCD consisted of twenty-four experimental points and six replicates of central points. All data were analyzed using Design-Expert Software. The optimum conditions obtained from experiments were a pH of 9; an enzyme to substrate ratio of 2%; a hydrolysis time of 90 min; and a temperature of 55°C. Results showed that LTSH derived from optimized hydrolysis exhibited effective ferrous ion chelating activity (92.79%) and strong reducing power (A700 = 3.82) at a concentration of 20 mg/ml. LTSH also demonstrated high DPPH radical scavenging activity (76.21%; IC50 1.99 mg/ml), as well as hydroxyl radical scavenging activity (66.72%; IC50 2.45 mg/ml). Superoxide anion scavenging activity was 55.71% (IC50 3.89 mg/ml) at 20 mg/ml. These results suggest that LTSH has potential as a natural antioxidant of functional food and for use in food processing.
Chicken skin gelatin hydrolysates and peptides with angiotensin converting enzyme inhibitory (ACEI) activity were produced enzymatically using alcalase, pronase E, and collagenase before fractionation into
This study investigated the antioxidant activity and functional properties of fractionated cobia skin gelatin hydrolysate (CSGH) at different molecular weights (10, 5 and 3 kDa). Antioxidant activities studied included reducing power, ferrous ion chelation, DPPH (1, 1- diphenyl-2- picrylhydrazyl) radical scavenging, and superoxide anion scavenging. Functional properties studied included emulsifying and foaming properties as well as fat and water binding capacity. Results showed significant differences (p
The present study aims to optimize the enzymatic hydrolysis condition and determine the
functional properties of eel (Monopterus albus) protein hydrolysate (EPH) at different
hydrolysate concentrations (0.1%, 0.5%, 1.0%). The enzymatic hydrolysis (using alcalase)
condition; namely, temperature (°C), enzyme to substrate concentration (%) and pH on both
the yield and degree of hydrolysis (DH), as responses, was optimized using the response
surface methodology (RSM) by employing three factors, 3-level, Central Composite Design
(CCD). The optimum hydrolysis condition suggested was a temperature of 55.76 °C, enzyme
concentration of 1.80% and pH of 9. The experimental result for yield (9.45%) was higher while
the experimental result for DH (15.01%) was lower than the predicted values of the responses
using the quadratic model, which were 5.67% and 16.73%, respectively. The findings for the
functional properties showed that the Nitrogen Solubility Index (NSI) of EPH was 85%. The
emulsion stability index (ESI) of EPH was shown to decrease with the increase hydrolysate
concentration (0.1%, 0.5%, 1.0%) while the foam expansion of EPH showed an increase with
the increase in concentration. High solubility and the ability of EPH to emulsify and form foam
show its potential for use as a natural binding and emulsifying agent.
The objective of this study is to establish conditions that allow optimal yield and antioxidant
activity for Golden Apple Snail (GAS) (Pomacea canaliculata) protein hydrolysate by employing
response surface methodology (RSM). A three level, face-centered, central composite design
(CCD) was adapted to assess the effects of temperature (45–65˚C); pH (8–10); the ratio of
enzyme to substrate (2–4%); and hydrolysis time (60–180 min). The antioxidative activity
of the hydrolysate obtained under optimized conditions was then evaluated via the following
metrics: hydroxyl radical scavenging, reducing power, and chelating effects on ferrous ion.
Established optimal conditions for the enzymatic protein hydrolysis of GAS were a temperature
of 45˚C, a pH of 10, an enzyme concentration of 2%, and hydrolysis time of 159 minutes. The
optimized GAS protein hydrolysate produced an experimental yield of 9.72% and antioxidant
activity of 73.54%—slightly less than the predicted yield of 11.36% and antioxidant activity of
78.88%. The optimized GAS protein hydrolysate formed demonstrated both higher chelating
effects and hydroxyl scavenging activity but had lower reducing power. These results suggest
that GAS protein hydrolysate holds potential as a natural antioxidant for use in food processing.
The aim of this study was to investigate the functional properties of chicken skin gelatin films with varied concentrations of a hydrophilic plasticizer. Gelatin film solutions with different glycerol concentrations A(control), B(5%), C(10%), D(15%) and E(20%), were stirred at 45°C for 20min and oven dried at 45°C. Film characterization determination were included, tensile strength (TS), elongation at break (EAB), water vapor permeability (WVP), solubility, transparency, moisture content, Fourier Transform Infrared Spectroscopy (FTIR), and X-ray Diffraction (X-RD). Glycerol added resulted in improvement of TS and WVP properties. Film B (5% glycerol) demonstrated low EAB (106%), WVP (0.0175 g.mm/h.m2.k.Pa) and solubility (58.64%), but with high TS (3.64 MPa), moisture content (16.0%), UV light transmission (0.04%) and transparency (0.81) compared to films C, D and E. FTIR spectrum analyses demonstrated an aliphatic alcohol group only for Film E (20% glycerol). Hence, chicken skin gelatin film at 5% glycerol concentration showed the most promising potential for industrial food processing applications.
This study investigated consequent functional effects (mechanical and physical) on Gelatin/ CMC/Chitosan composite films from the addition of sorbitol. With glycerol as a plasticizer, solutions for Gelatin/CMC/Chitosan composite films containing graduated sorbitol concentrations (0%, 5%, 10%, 15%, 20%, 25% and 30%), were cast on a petri dish and oven dried at 45˚C. The fabricated films were then characterized for tensile strength, elongation at break (EAB) and puncture resistance (mechanical properties); as well as film thickness, water vapor permeability (WVP), thermal properties, light transmittance and transparency (UV and visible light transmission), biodegradability, and X-ray diffraction (physical properties). Results indicated that by increasing sorbitol concentration, melting point and tensile strength decreased overall (p
Collagen from shortfin scad (Decapterus macrosoma) bone was extracted using varying concentrations of acetic acid. Yields of extracted collagen were 1.01 ± 0.09% and 1.31 ± 0.07% for 0.5 M and 0.7 M acetic acids, respectively. The pH values of commercial collagen and shortfin scad bone collagen extracted using acetic acids (0.5 M and 0.7 M) were 6.52 ± 0.03, 4.99 ± 0.04, and 5.32 ± 0.01, respectively. The functional group analysis for collagen showed that the Amide A, Amide II and Amide III bands have been detected. The microstructure study showed that the isolated collagen had a porous fibril network. Maximum solubility for the commercial collagen was observed at pH 3, while the collagens extracted with 0.5 M and 0.7 M acetic acids were similar at pH 8. Meanwhile, the relative viscosities for all collagens indicated increasing values with increasing temperatures. In conclusion, the shortfin scad bone collagen showed potential for use as an alternative collagen. Although the values for shortfin scad bone collagen extracted by 0.5 M and 0.7 M acetic acids were lower than the commercial one, the collagens exhibited similar properties.
The present work was aimed to determine the physicochemical and sensory properties of Acacia honey lime ice cream incorporated with various types of hydrocolloids, including guar gum (GG), xanthan gum (XG), and carboxymethyl cellulose (CMC). The overrun, melting rate, hardness, colour, total soluble solid, microstructure, moisture content, pH, and sensory acceptability of the ice creams produced were characterised. The addition of 15% Acacia honey to the ice cream led to improvements in several characteristics as the hydrocolloids were incorporated. There were no significant differences in terms of total soluble solids, lightness, yellowness, pH and moisture content among all ice cream formulations. However, the overrun, melting rate, hardness, and redness values of ice cream experienced significant changes as hydrocolloids were added. Ice cream incorporated with GG had the highest overrun (9.30%), melting rate (48.33 mL/min) and a* (-1.68 ± 0.13) values. Meanwhile, ice cream incorporated with CMC was higher in hardness (1729.30 g), but lowest in terms of overrun (5.00%), melting rate (28.33 mL/min) and a* (-2.03 ± 0.35) values. An examination of the microstructure found differences in air cell sizes at the interfaces of different types of hydrocolloids. Sensory acceptability showed a significant difference between GG and other formulations. In conclusion, CMC in Acacia honey lime ice cream led to strong improvements in its physicochemical properties.
This study employed response surface methodology (RSM) to optimize alcalase-enzymatic hydrolysis conditions for the production of an angiotensin I-converting enzyme (ACE) inhibitory peptide from Shortfin scad (Decapterus Macrosoma) skin gelatin (SSGH). Using Central Composite Design (CCD) with four factors and three levels, a statistical modeling equation was developed to predict effects from the following variables:(i) temperature (40, 50, 60°C); pH (7, 8, 9);(ii) enzyme/substrate (E/S) concentration (1, 2, 3%); and (iii) hydrolysis time (60, 120, 180 min) with respect to yield, degree of hydrolysis (DH) and ACE-inhibitory activity. Optimum hydrolysis conditions obtained were 60°C, pH 9, 2.92% and 114.56 minutes. Experimental yield for SSGH was higher (90.05%) than the predicted value of 54.38%. The degree of SSGH hydrolysis (DH = 90.48%) was also higher than the RSM predicted value of 72.04%. Experimental SSGH ACE inhibitory activity (79.61%) was lower than predicted (89.19%).This study demonstrates the viability of using RSM to optimize conditions for the enzymatic hydrolysis of SSGH to yield gelatin with high ACE inhibitory peptide activity.
The present work aims to optimise chicken skin gelatine/carboxymethyl cellulose (CMC) blended film formulation at varying concentrations of CMC and plasticiser (glycerol). The influence of CMC and plasticiser concentrations on the mechanical (tensile strength, TS and elongation at break, EAB) and physical (water vapour permeability, WVP) properties of chicken skin gelatine films were studied using central composite design (CCD), a full factorial design with all combinations of the factors at two levels (high, +1, and low, −1 levels), with the centre points (coded level 0) repeated thrice. An optimised formulation obtained as a proportional mixture of CMC (3%) and glycerol (0.78%), with tensile strength of 0.08 MPa, elongation at break of 167.57 and water vapour permeability of 6.08 × 10-9 g m-1s-1Pa-1. A formulation with 3% CMC and 0.78% glycerol yielded high TS and EAB, but lower WVP, which is desirable for production of food packaging. This novel research offers the packaging industry an alternative source for producing biodegradable food packaging films which are more cost-effective and at the same time reduce environmental problems.
The aims of this study are to report on the extraction and characterization of Asian swamp eel (Monopterus albus) skin gelatin. The characterization conducted were includes chemical composition, pH, gel strength, viscosity, thermal property, color and structure determination of extracted eel skin gelatin. Eel skin contains 70.28% moisture, 11.07% protein, 4.21% fat, and 5.01% ash. The chemical composition of eel skin gelatin (yield of 12.75%) was 18.8% moisture, 67.64% protein, 0.34% fat and 1.08% ash, with a pH of 4.62 and gel strength of 215.96 g (± 9.62 g). Although viscosity (2.8 cPa/min) profile of eel skin gelatin showed lower than that of bovine gelatin, the higher melting temperature (35 °C) of eel skin gelatin indicating its higher stability than bovine gelatin with FTIR spectrum similar to that of typical bovine gelatin. Eel skin gelatin has a 71.4 (± 1.14), a +3.2 (± 0.29), and a +7.52 (± 0.29) for L*, a* and b* value respectively, indicate a darker and less yellow colour. These findings show promising potential for the application of eel skin gelatin as an alternative to commercial gelatin.
This study examines and compares the influence of pH on the functional, rheological and structural properties of eel skin (Monopterus sp.) and bovine gelatins. Functional properties studied and compared were emulsifying capacity and stability; water holding capacity; fat binding capacity; foaming capacity; and foaming stability. The rheological properties studied include gel strength and dynamic oscillatory measurements. The structural properties of eel skin and bovine gelatin were determined by Fourier transform infrared spectroscopy (FTIR). Results obtained showed that eel skin gelatin treated at pH 8 (compared to pH 5) exhibited the higher emulsifying, fat binding, foaming and viscoelasticity properties. The FTIR spectrum assay showed that eel skin gelatin presented a similar structure to that of bovine gelatin. This study demonstrated that pH levels influence functional, rheological and structural properties of eel skin gelatin and that these properties were enhanced to either equal or surpass those of bovine gelatin. Hence, this study indicates that eel skin gelatin has immense potential for use as an alternative to bovine gelatin.
This study investigates effects from different drying methods (vacuum oven dried vs. freeze dried) on the rheological, functional and structural properties of chicken skin gelatin compared to bovine gelatin. Vacuum oven dried chicken skin samples showed a higher gelatin yield (12.86%) than freeze-dried samples (9.25%). The latter showed a higher melting temperature (32.64oC) and superior foaming capacity (176%) as well as foaming stability (166.67%). Vacuum oven dried samples demonstrated greater fat binding capacity (5.5 ml/g) and emulsion stability (55.79%). There were no significant differences (p >0.05) in emulsion and water holding capacity for three gelatins. Bovine gelatin did hold the lowest of all functional properties studied. A Fourier Transform Infrared (FTIR) spectrum analysis of chicken skin gelatin under both drying methods presented structures similar to those of bovine gelatin. Collectively, this findings indicated no significant differences (p >0.05) in rheological, functional and structural properties for chicken skin gelatins prepared by either drying method. Hence, to save costs and maintain gelatin quality, vacuum oven drying offers potential as an alternative means of production.
The aim of the present study is to report on the physicochemical characterization of shortfin scad (Decapterus macrosoma) waste hydrolysate (SWH) enzymatically prepared using alcalase. The characterization incorporates chemical composition (moisture, protein, fat, ash), protein concentration, molecular weight (SDS- PAGE), amino acid composition, solubility and structure properties of shortfin scad waste hydrolysate (SWH) via Fourier transform infrared (FTIR) spectroscopy. SWH contains an average of 5.06 ± 0.47% moisture, 73.08 ± 1.54% protein, 7.55 ± 0.90% fat and 10.40 ± 0.13% ash, with a high protein concentration (30.80mg/ ml). The SDS-PAGE result showed that molecular weight of SWH was less than 17kDa. The amino acid composition of SWH was found to be high in glutamic acid/glutamine (12.39 ± 0.59%) and aspartic acid/asparagine (7.89 ± 0.18%), followed by glycine (7.15 ± 0.39%), lysine (6.80 ± 0.15%), arginine (6.38 ± 0.08%), and leucine (5.99 ± 0.10%). Fourier transform infrared (FTIR) spectra showed that SWH presented a similar structure to that shortfin scad waste (SW). In addition, protein solubility in SWH increased to 92.98% by increasing pH level (pH 4 to pH 10). These findings demonstrate the promising potential of shortfin scad waste hydrolysate for the application as natural bioactive sources due to high protein content and concentration, lower molecular weight, high solubility, and high percentage of essential amino acids which fulfil adult human requirements.