Displaying publications 1 - 20 of 940 in total

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  1. Azhari, N. A. M., Markom, M., Ismail, I., Anuar, N.
    MyJurnal
    Polygonum minus is a plant rich with bioactive components that contribute to food, pharmaceutical, and perfume industries. However, high moisture content in fresh plants will allow
    microbial activity that leads to the degradation of plant quality. This can be prevented by
    drying the fresh plants to preserve the characteristics of their bioactive components. The
    present work was conducted to determine the effect of different drying methods such as
    air-drying, oven-drying (40 and 60°C), and freeze-drying on essential oil (EO) yield and
    chemical compounds of P. minus roots. For comparison purposes, all samples were extracted
    by maceration with n-hexane at room temperature. Then, the samples were analysed and
    identified by using gas chromatography-mass spectrometry (GC-MS). The highest EO yield
    extract was obtained from freeze-drying (4.15 ± 0.5), followed by air-drying (3.79 ± 0.19). EO
    yield from oven-drying at 40 and 60°C was 3.4 ± 0.14 and 0.86 ± 0.04, respectively. Results
    showed that by increasing the drying temperature, the EO yield would decrease and cause a
    loss of major chemical compounds in the P. minus root. Air-drying was found to be the best
    method in preserving the presence of important chemical compound in P. minus roots such as
    β-caryophyllene (1.43%), pentadecane (4.34%), hexadecanoic acid (3.91%) and oleic acid
    (3.97%).
  2. Ismail Fitry Mohammad Rashedi, Safiullah Jauhar, Chong, ?Gun Hean, Nor Khaizura Mahmud @ Ab Rashid, Wan Zunairah Wan Ibadullah
    MyJurnal
    Supercritical carbon dioxide (SC-CO2 ) is a non-thermal technique implemented by food, pharmaceutical, and similar industries with the aim of inhibiting the microorganisms and apply effective sterilisation. Presently, limited number of studies has reported the application of SC-CO2 on fresh chicken meat. The present work therefore aimed to reveal the microbial and physicochemical quality of the SC-CO2 -treated fresh chicken meat. The fresh chicken meat was subjected to the SC-CO2 at 14 MPa and 45°C for 40 min and was stored at 4°C for 0, 3, and 7 days. The obtained results indicated that the treatment with SC-CO2 significantly decreased the total plate count and, yeast and mould count from log10 5.90 to 2.00 CFU/g and from log10 5.02 to 2.00 CFU/g at day 7 of storage, respectively. The values of pH, cooking loss, and water holding capacity were not affected by the treatment. The results revealed that the SC-CO2 -treated samples displayed harder texture, higher lightness and yellowness, and lower redness. In addition, lipid peroxidation of SC-CO2 and control samples resulted in values of 1.9 and 0.5 MDA/mg of meat at day 7 of storage time and did not significantly change in the rest of the evaluation days. In summary, the application of SC-CO2 was capable of enhancing the microbial quality and certain physicochemical attributes. However, alteration of certain parameters of SC-CO2 might enhance the overall meat quality.
  3. Kong, C. K., Tan, Y. N., Chye, F. Y., Sit, N. W.
    MyJurnal
    The edible shoots of Dendrocalamus asper (family Poaceae) is an underutilised food. The
    present work was conducted to evaluate the nutritional compositions, biological activities, and
    phytochemical contents of the shoots of D. asper obtained from different regions of Malaysia,
    Peninsular (DP) and East Malaysia (DS). The nutritional analysis was conducted using the
    Official Methods of Analysis of the AOAC International. All minerals were quantified using
    an inductively coupled plasma-mass spectrometer, except for potassium which was measured
    using a flame atomic absorption spectrometer. Total phenolic content (TPC) was determined
    using the Folin-Ciocalteu method. Antibacterial and antifungal activities were assayed using
    a colourimetric broth microdilution method, while antioxidant activity was tested using DPPH
    radical scavenging activity, ferric-reducing antioxidant power, and cellular antioxidant activity (CAA) assays. Enzyme inhibitory activities were examined using α-amylase and α-glucosidase. Both bamboo shoots (boiled at 100°C for 20 min) were high in moisture (> 93 g/100 g
    FW), crude protein (> 21 g/100 g DW), and crude fibre contents (> 9 g/100 g DW), but low in
    fat content (< 4 g/100 g DW). Potassium was the most abundant mineral at 205.67 and 203.83
    µg/100 g DW of bamboo shoots of DP and DS, respectively. The extracts (hexane, ethyl
    acetate, ethanol, and water) of both shoots showed stronger antifungal activity than antibacterial activity against selected human pathogens. All extracts of DP shoots demonstrated higher
    CAA in HeLa cells and α-amylase inhibitory activity than that of DS shoots. In contrast, the
    extracts of DS shoots exhibited stronger inhibition on α-glucosidase and contained higher
    TPC than that of DP shoots. The D. asper shoots obtained from the Peninsular Malaysia and
    East Malaysia contained different types of secondary metabolites which account for the differences in the biological activities. In conclusion, D. asper shoots have potential as a nutritional
    and functional food.
  4. Ho, L. H., Pulsawat, M. M.
    MyJurnal
    The aim of the present work was to produce low sugar cookies by partial substitution with a
    sugar replacer (i.e. maltitol, sorbitol, and isomalt) for sucrose. Four different types of cookies
    were prepared. Sucrose was replaced by maltitol, sorbitol, and isomalt at 50% level (based on
    relative degree of sweetness of sucrose) to produce CMAL50, CSOR50, and CISO50, respectively. Cookies that contained sucrose represented the control. All the cookies produced were
    analysed for chemical properties, physical properties, and sensorial acceptance. The chemical
    analysis results indicated that CMAL50, CSOR50, and CISO50 had higher moisture, crude
    fibre, and the total carbohydrate content, but with lower ash, crude protein, crude fat, calories,
    and total sugar content than the control. CSOR50 showed the lowest total sugar content; thus,
    could be denoted as ‘low sugar’ cookies. Cookies containing maltitol and isomalt presented
    good physical quality. The hardness value of cookies decreased with 50% substitution of
    sorbitol and isomalt for sucrose. CISO50 showed the lowest lightness and yellowness values
    than other cookie samples. The sensory evaluation results showed that the cookies incorporated with maltitol and isomalt did not influence the overall acceptability of cookies. In conclusion, the replacement of sucrose with maltitol, sorbitol, and isomalt could reduce sugar and
    daily calorie intake. However, sorbitol substitution at 50% level is feasible to produce ‘low
    sugar’ cookies, and this cookie could provide benefits to weight and health-conscious
    consumers.
  5. Alfarisi, H. A. H., Ibrahim, M.,, Mohamed, Z. B. H., Hamdan, A. H., Che Mohamad, C. A.
    MyJurnal
    Oxidative stress and reactive oxygen species (ROS) constitute a major pathogenic mechanism
    for the development of atherosclerosis. In the present work, the antioxidant potential of
    Trihoney was investigated in hypercholesterolaemic rabbits. Thirty-six male New Zealand
    white (NZW) rabbits were grouped into: normal diet (C), normal diet with 0.6 g/kg/day of
    Trihoney (C+H), 1% cholesterol diet (HCD), 1% cholesterol diet with 0.3 g/kg/day of
    Trihoney (HCD+H1
    ), 1% cholesterol diet with 0.6 g/kg/day of Trihoney (HCD+H2
    ), and 1%
    cholesterol diet with 2 mg/kg/day of atorvastatin (HCD+At.). Animals were sacrificed following 12 weeks of treatment, and their serum was analysed for oxidised-low density lipoprotein
    (Ox-LDL). Serum and aortic tissue homogenate were assayed for superoxide dismutase
    (SOD), glutathione peroxidase (GPx), and malondialdehyde (MDA). Hypercholesterolemia
    caused a significant (p < 0.05) elevation in serum Ox-LDL and a significant (p < 0.05) reduction of antioxidant enzyme activities in serum of the HCD group. Trihoney induced a significant (p < 0.05) increase in antioxidant enzyme activities in serum as compared to the HCD
    group. The high cholesterol diet suppressed both antioxidant enzymes in aortic homogenate.
    Trihoney significantly (p < 0.05) enhanced both antioxidant enzymes in aortic homogenate.
    Hypercholesterolemia induced a significant (p < 0.05) elevation of serum lipid peroxidation in
    the HCD group. Trihoney caused a significant (p < 0.05) reduction of lipid peroxidation in
    aortic homogenate. These results demonstrated that Trihoney has the potential to ameliorate
    oxidative stress systemically, as well as locally in the atherosclerotic aorta.
  6. Sabullah, M. K., Khalidi, S. A. M., Abdullah, R., Sani, S. A., Gansau, J. A., Ahmad, S. A., et al.
    MyJurnal
    Heavy metals with high chemical activity from sludge and waste release, agriculture, and
    mining activity are a major concern. They should be carefully managed before reaching the
    main water bodies. Excessive exposure to heavy metal may cause toxic effect to any types of
    organism from the biomolecular to the physiological level, and ultimately cause death. Monitoring is the best technique to ensure the safety of our environment before a rehabilitation is
    needed. Nowadays, enzyme-based biosensors are utilised in biomonitoring programmes as
    this technique allows for a real-time detection and rapid result. It is also inexpensive and easy
    to handle. Enzyme-based biosensors are an alternative for the preliminary screening of
    contamination before a secondary screening is performed using high-performance technology.
    This review highlights the current knowledge on enzyme-based biosensors, focusing on
    cholinesterase for toxic metal detection in the environment.
  7. Bakar, J., Abdul Kadir, N. S., Ahmad Mazlan, A. S., Ismail Fitry, M. R.
    MyJurnal
    The quality change of fish sausage (keropok lekor) coated in sago starch-gelatine coating with
    papaya seed extract (PSE) during chill storage (7°C) was determined. During storage, pH,
    thiobarbituric acid value (TBA), colour, moisture, and the total plate count were evaluated. pH
    of samples significantly dropped (p < 0.05) during storage, and the highest decrease was in
    control sample. The moisture content in control sample had an increasing trend while that of
    samples with 5 and 7% PSE coatings significantly decreased, and only a slight change for
    samples with 0% PSE coating. All samples had significant increase in their TBA values during
    storage. The presence of the coating provided a positive effect on the colour of the fish sausages since no significant colour changes were observed during storage. TPC of control and
    coated sausage in 0, 5, and 7% PSE exceeded the recommended microbial standard after 2, 6,
    8, and 4 d of storage, respectively. Overall, coating with 5% of PSE was the most effective in
    retarding the quality deterioration of the fish sausages.
  8. Ng, S. K., Tan, T. B., Tan, P. F., Chong, G. H., Tan, C. P.
    MyJurnal
    The effect of selected high pressure processing (HPP) parameters on the sensory attributes and
    shelf life of jackfruit bulb packed using vacuum skin (VS) and vacuum nylon (VN) packaging
    was studied. The samples were stored at chilled temperature (4°C) for shelf life study. HPP
    significantly (p < 0.05) increased the shelf life of VS- and VP-packed jackfruit bulbs to 60 d
    during chilled storage. In terms of colour stability during storage, both VS- and VP-packed
    HP-treated jackfruit bulbs exhibited no significant differences (p > 0.05) in L*, a*, and b*
    values. Also, the VS- and VP-packed HP-treated samples exhibited no significant differences
    (p > 0.05) in terms of texture. However, the sensory evaluation carried out among 48 panellists
    showed that there were significant differences (p < 0.05) between the untreated and HP-treated jackfruit bulbs. The aforementioned results had proven that HPP treatment of 500 MPa for
    5 min could successfully extend the shelf life and retain the physicochemical properties of
    jackfruit bulbs, regardless of the types of packaging used.
  9. Fazilah, N. F., Zani, N. F. A., Wasoh, H., Ariff, A., Halim, M.
    MyJurnal
    Nowadays, functional food market is dominated by dairy-based probiotic products, mainly
    yogurt. The nutritional values of yogurt can be further enhanced by the inclusion of miracle
    fruit (Synsepalum dulcificum) and potential probiotic Lactococcus lactis Gh1. The present
    work investigated the anti-oxidative capacity and survivability of probiotic strains of six
    yogurts fortified with S. dulcificum pulp extract and encapsulated L. lactis Gh1 (in
    alginate-starch coating agent via extrusion technique). The flavonoid contents (TFC) were not
    significantly different between yogurts, whereas the phenolic contents (TPC) showed an
    increasing trend throughout the storage. Among the yogurts, the one supplemented with both
    S. dulcificum and encapsulated L. lactis Gh1 showed the highest TFC (1.18 µg QE/mL) and
    TPC (15.382 μg GAE/mL). The antioxidant assay (DPPH) showed a gradual increase on the
    first 7 d, but decreased afterward. In comparison, yogurts fortified with S. dulcificum demonstrated higher antioxidant activity (± 80% DPPH inhibition) than the plain yogurts (± 50%
    DPPH inhibition). The viability of starter cultures (Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus) drastically increased during the first week (log 8 ~ 10
    CFU/mL) especially for yogurts containing free cell L. lactis, but subsequently decreased ( log
    6 ~ 8 CFU/mL). The viability of L. lactis Gh1 in yogurts maintained at high count (log 9.43
    and 9.04 CFU/mL) throughout 21 d when it was being encapsulated. In general, the fortification of S. dulcificum extract with microencapsulated L. lactis Gh1 had greatly enhanced the
    quality and potential benefits of the functional yogurts.
  10. Mat Alewi, N. A., Ibrahim, M., Md Isa, M. L., Abdull Rasad, M. S. B., Abdul Rafa, A. A., Anuar, M. N. N.
    MyJurnal
    The optimum combination of Baccaurea angulata fruit juice (X1: 15 - 85 ratio) and Trigona sp. honey (TH) (X2: 15 - 85 ratio) in developing a high antioxidant soft jelly was investigated based
    on the antioxidant capacity (Y1), phenolic (Y2), and flavonoid (Y3) content. Response surface
    methodology (RSM), via central composite design (CCD), was used to produce optimal combination effects of the two independent variables (B. angulata fruit juice and TH) for highest
    recovery of antioxidant capacity (AC), total phenolic content (TPC), and total flavonoid content
    (TFC). The polynomial models generated were satisfactory. The lack-of-fit test were higher
    than p > 0.05 for all three analyses, signifying the suitability of the models in accurately predicting the variations. Predicted values of the analysis agreed with those of the experimental values.
    An optimum combination of B. angulata fruit juice and TH was developed (ratio 40:40). The
    sample also exhibited significant FRAP and DPPH radical scavenging activities. Several
    polyphenols were identified for the samples through UHPLC-MS/MS. In conclusion, B. angulata and Trigona sp. honey have high potentials to be used in fortifying the soft jelly samples,
    making them prospective food supplements due to their nutritional and health benefits.
  11. Chai, K. F., Adzahan, N. M., Karim, R., Rukayadi, Y., Ghazali, H. M.
    MyJurnal
    A novel way to reduce rambutan wastage is to ferment the fruit and valorise the seed post-fer- mentation into other food products and ingredients. Hence, the objective of this study was to investigate the physicochemical properties of rambutan seed during solid-state fermentation of the fruit. Peeled rambutan fruits were subjected to natural fermentation for ten days at 30°C. The environmental temperature, relative humidity, internal and external temperatures of the fermentation mass were measured daily. After ten days of fermentation, the seeds had higher cut test score (867.5), fermentation index (1.527), and a* value (8.20 for non-dried seeds and
    9.93 for dried seeds), and lower L* (51.90 for non-dried seeds and 49.22 for dried seeds) and b* (30.52 for non-dried seeds and 30.12 for dried seeds) values; as compared to the non-fer- mented seeds (cut test score, 0.0; fermentation index, 0.856; L*, a*, and b* values, 64.52, 2.25, and 42.07 for non-dried seeds, respectively, and 61.03, 3.23 and 36.70 for dried seeds, respectively). During this time, pH, total soluble solids, fructose, glucose, sucrose, citric acid, and tartaric acid contents of the seeds decreased by 46, 44, 59, 61, 100, 85, and 100%, respec- tively, while the titratable acidity, lactic acid, acetic acid, and ascorbic acid contents of the seeds increased by 5.5, 7.8, 6.0, and 2.2-fold, respectively. Results showed that eight days of fermentation are adequate to produce well-fermented rambutan seeds that could be further processed into a cocoa powder-like product by roasting the fermented fruits in a manner similar to that of cocoa bean roasting.
  12. Siti Zaharah, R., Noranizan, M., Son, R., Roselina, K., Yusof, N. L., Koh, P. C., et al.
    MyJurnal
    Pennywort (Centella asiatica) is a herbaceous vegetable commonly consumed raw as ‘ulam’ or salad. Consumption of raw leafy green vegetables is one of the pathogenic mechanisms that could cause foodborne outbreaks. The aim of the present work was therefore to investigate the effect of pulsed light (PL) treatment at fluences of 1.5, 4.2, 6.9, 9.6, and 12.3 J/cm² on the microbiological and physical quality of pennywort stored at 4 ± 1°C. Escherichia coli (E. coli) were inoculated onto the pennywort leaves before being exposed to PL and viewed using scanning electron microscopy (SEM). PL fluences of 6.9, 9.6, and 12.3 J/cm² significantly reduced the microbial count; however, the highest inactivation was obtained by using fluences of 9.6 and 12.3 J/cm². The color of pennywort was not significantly affected by PL treatment applied at lower fluences of 1.5, 4.2, and 6.9 J/cm²; however, at higher fluence, 9.6 and 12.3 J/cm², the color was affected. PL at 1.5, 4.2, 6.9, and 9.6 J/cm² was able to retain the texture appearance of the leaves. To conclude, PL at 6.9 J/cm² showed the best fluence to reduce total aerobic mesophilic count while retaining the physical properties of pennywort leaves and extend the shelf life to about four days. The inactivation of E. coli population was significantly higher at PL fluence of 6.9 J/cm². It was observed that PL caused the destruction to the surface of E. coli’s cell membrane. The reductions of samples inoculated with E. coli were better than those achieved in native microbiota. Furthermore, the present work also demonstrated that PL treatment was able to reduce the microbial count on pennywort leaves.
  13. How, Y. H., Ewe, J. A., Song, K. P., Kuan, C. H., Kuan, C. S., Yeo, S. K.
    MyJurnal
    The present work aimed to determine the antagonistic effect of probiotic-fermented soy against oral pathogens. Indigenous oral probiotics (Streptococcus salivarius Taylor’s Univer- sity Collection Centre (TUCC) 1251, S. salivarius TUCC 1253, S. salivarius TUCC 1254, S. salivarius TUCC 1255, and S. orisratti TUCC 1253) were incorporated into soy fermentation at 37°C for 24 h. Growth characteristics, β-glucosidase activity, and total isoflavones content of Streptococcus strains following soy fermentation were analysed. Antimicrobial test of Streptococcus-fermented soy was carried out against oral pathogens Enterococcus faecalis American Type Culture Collection (ATCC) 700802, Streptococcus pyogenes ATCC 19615, and Staphylococcus aureus ATCC 25923. Streptococcus strains showed a significant increase in growth following soy fermentation. S. salivarius TUCC 1253-fermented soy showed signif- icantly higher extracellular β-glucosidase activity and amount of aglycones. S. salivarius TUCC 1253-fermented soy showed antimicrobial effect against all oral tested pathogens in both aerobic and anaerobic conditions. These results showed that S. salivarius TUCC 1253-fermented soy could potentially be used as a preventive action or alternative treatment for oral infections.

  14. Wong, C. W., Leow, R. K. S., Lim, W. Y., Siew, Z. Z.
    MyJurnal
    The present work was undertaken to investigate the effect of different packaging materials, namely polyethylene terephthalate (PET) and aluminium laminated polyethylene (ALP) on the physicochemical properties and microbiological stability of spray-dried honey jackfruit powder over seven weeks of storage at 38 ± 2°C and 90% relative humidity. The moisture content of honey jackfruit powder packaged in PET was doubled (12.32%) than of those packaged in ALP (5.31%). The water activity (aw) of the powders were lower than 0.6 for both packaging materials, thus considered shelf-stable. Hygroscopicity increased up to 42.44 and 39.84% for powder packaged in PET and ALP, respectively. The angle of repose for powders flowability increased to 19° (ALP) and 28° (PET), which indicated that the powders flowabili- ty significantly decreased upon storage. The degree of caking for powder packaged in ALP (43.69%) was much less severe than that of PET (84.51%). Powder packaged in ALP showed good solubility (81.07 - 99.01%) and satisfactory microbiological results (< log 2.58 CFU/g). The results recommended that ALP packaging was better suited for keeping spray-dried honey jackfruit powder.
  15. Farawahida Abdul Halim, Jinap Selamat, Nor Khaizura Mahmud @ Ab Rashid, Chin, C. K., Nik Iskandar Putra Samsudin, Norlia, M.
    MyJurnal
    The aims of the present work were to determine the prevalence of Aspergillus spp. and occurrence of aflatoxins (AFs) along the peanut sauce processing line from different peanut sauce
    companies in Malaysia, and to determine to which extent peanut sauce processing steps
    employed by the peanut sauce industries could efficiently reduce AFs in peanut sauce. Peanut
    and chili samples were collected at each processing step along the peanut sauce production
    from three peanut sauce companies which were different in companies’ profile. Peanut
    samples from Companies B (87.5%) and C (100%) were contaminated with AFs. Of these,
    12.5% (Company B) and 75% (Company C) samples exceeded the Malaysian regulatory limit.
    None of the samples from Company A was contaminated. The steps efficient in reducing AFs
    in peanut sauce identified in the present work were (i) safety monitoring of raw materials, (ii)
    sorting of raw materials, and (iii) heat treatment of raw materials.
  16. Rosnah Shamsudin, Zulkifli, N. A., ?Amanina Amani Kamarul Zaman?
    MyJurnal
    Blending or mixing two or more of fruit juices is able to improve the quality of juices as
    compared to single flavour. Pineapple and mango are among the popular tropical fruits in
    Malaysia. Despite the massive production of pineapple in Malaysia, utilisation of pineapple as
    a juice remains unpopular due to its exotic and strong flavour. Blending of pineapple with
    mango is believed to overcome this issue. Nevertheless, suitable blending ratios play important role in the end product quality. The present work aims to determine the physicochemical
    and nutritional quality of fresh blended pineapple-mango juice at different blending ratios for
    25 days of refrigerated storage (4 ± 2°C). Physicochemical (colour, pH, titratable acidity, and
    total soluble solid) and nutritional (vitamin C, total phenolic content, and total antioxidant
    content) properties of fresh pineapple-mango juice blends of ratio 80% pineapple with 20%
    mango (R80:20) and 50% pineapple with 50% mango (50:50) were determined throughout 25
    days of storage. Pineapple-mango juice blends at blending ratio of R80:20 exhibited better
    qualities in term of colour (lightness, chroma, hue, and browning index), chemical composition, and nutritional content.
  17. Abdelkader Hassani, Siti Aslina Hussain?, Abdullah, N., Suryani Kamarudin, Rozita Rosli
    MyJurnal
    The present work investigated the antioxidant properties and antihypertensive activity of
    magnesium orotate (MgOr) using various established in vitro assays, such as β-carotene
    bleaching activity, 1,1-diphenyl-2-picrylhydrazyl (DPPH), and nitric oxide scavenging activity as well as angiotensin converting enzyme (ACE) inhibitory activity. Magnesium orotate
    nanoparticles (MgOrGANPs) were prepared using the gum arabic (GA) as stabiliser coatings
    for nanoparticles through freeze-drying method. The in vitro cytoxicity of MgOrGANPs
    against human breast cancer MCF7, liver cancer HepG2, and colon cancer HT29 was investigated. The nitric oxide (NO) and DPPH scavenging assays of MgOrGANPs showed a
    dose-dependent trend, while 500 and 200 µL/mL were significantly more effective than the
    other concentrations with an IC50 of 89.56 µg/mL and 63.22% DPPH scavenging capacity
    respectively. The exposure of human cancer cells to MgOrGANPs at 1.56 – 1,000 µg/mL
    using 3-)4,5-dimethylthiazol-2-yl(2,5-diphenyl tetrazolium bromide (MTT) inhibited the
    growth of cell lines examined in a dose-dependent manner. Hence, MgOrGANPs may have
    great potential to be applied for cancer treatments.
  18. Akbar, I., Jaswir, I., Jamal, P.
    MyJurnal
    Gelatine obtained from fish skin has become a potential source of preparing nanoparticles and
    encapsulation of bioactive compounds. Within these fish skin, gelatine nanoparticles show
    potent benefits for application in pharmaceutical and cosmetic industry. The encapsulated
    bioactive ingredients within nanoparticles have improved bioavailability, delivery properties,
    and solubility of the nutraceuticals within the human body and blood stream. Many of such
    bioactive peptides (biopeptides) are potent antioxidants; and as oxidative stress is the main
    cause of the onset of various chronic diseases, encapsulation of antioxidant biopeptides within
    fish gelatine nanoparticles could be a potential remedy to prevent or delay the onset of such
    diseases and for better health prospects. The purpose of the present work was to prepare a
    simple, safe, and reproducible novel food delivery nanoparticle system encapsulating a desirable antioxidant biopeptide. An optimisation study was conducted to produce a desirable size
    of gelatine nanoparticles which showed a higher encapsulation efficiency of an antioxidant
    biopeptide. Sunflower biopeptide was chosen as the antioxidant biopeptide, as the activity of
    this protein hydrolysate is quite high at DPPH of 89% and FRAP assay of 968 µm/L. Tilapia
    fish was used as gelatine source at an average yield of the process at 10% wt/wt. Effects of
    parameters such as pH, biopeptide concentration, and cross-linking agent ‘glutaraldehyde’ on
    the size, stability, and encapsulation efficiency on the nanoparticles were studied. The average
    diameter of the biopeptide loaded gelatine nanoparticle was between 228.3 and 1,305 nm.
    Encapsulation efficiency was 76% at an optimal pH of 2, glutaraldehyde concentration of 2
    mL, and biopeptide concentration of 0.1 mg/mL exhibited DPPH at 92% and FRAP assay of
    978 µm/L. To understand the absorption of sunflower biopeptide in stomach, blood stream,
    and biopeptide release of the gelatine nanoparticles, biopeptide loaded gelatine nanoparticles
    were subjected to simulated gastrointestinal conditions mimicking human stomach and
    intestine; and showed peptide release of 0.1464 and 0.277 mg/mL upon pepsin and pancreatin
    digestion, respectively.
  19. Sallehuddin, N. A., Azizah Abdul Hamid, Salleh, S. Z., Nazia Abdul Majid, Hani Hafeeza Halim, Nurul Shazini Ramli, et al.
    MyJurnal
    In the present work, aqueous ethanolic (60% ethanol) extracts from selected Malaysian herbs
    including Murraya koenigii L. Spreng, Lawsonia inermis L., Cosmos caudatus Kunth, Piper
    betle L., and P. sarmentosum Roxb. were evaluated for their ergogenic, anti-diabetic and
    antioxidant potentials. Results showed that the analysed herbs had ergogenic property and
    were able to activate 5'AMP-activated protein kinase (AMPK) in a concentration dependant
    manner. The highest AMPK activation was exhibited by M. koenigii extract which showed no
    significant (p > 0.05) difference with green tea (positive control). For anti-diabetic potential,
    the highest α-glucosidase inhibition was exhibited by M. koenigii extract with IC50 of 43.35
    ± 7.5 µg/mL, which was higher than acarbose (positive control). The determinations of free
    radical scavenging activity and total phenolics content (TPC) indicated that the analysed herbs
    had good antioxidant activity. However, C. caudatus extract showed superior antioxidant
    activity with IC50 against free radical and TPC of 21.12 ± 3.20 µg/mL and 221.61 ± 7.49 mg
    GAE/g, respectively. RP-HPLC analysis established the presence of flavonoids in the herbs
    wherein L. inermis contained the highest flavonoid (catechin, epicatechin, naringin and rutin)
    content (668.87 mg/kg of extract). Correlations between the analyses were conducted, and
    revealed incoherent trends. Overall, M. koenigii was noted to be the most potent herb for
    enhancement of AMPK activity and α-glucosidase inhibition but exhibited moderate antioxidant activity. These results revealed that the selected herbs could be potential sources of
    natural ergogenic and anti-diabetic/antioxidant agents due to their rich profile of phenolics.
    Further analysis in vivo should be carried out to further elucidate the mechanism of actions of
    these herbs as ergogenic aids and anti-diabetic/antioxidant agents.
  20. Ng, Y. V., Tengku Alina, T. I., Wan Rosli, W. I.
    MyJurnal
    The intake of dietary fibre (DF) has been proven to lower the risk of chronic diseases, leading to the increasing demand for fibre-enriched bakery product. Banana is one of the most consumed fruits that exhibits rich sources of DF and provides excellent nutritional health benefits. However, overripe banana is discarded due to its low quality and appearance. Thus, the present work was aimed to determine the properties of chocolate cookies formulated with overripe banana pulp powder (OBPP) as partial replacement (0, 6, 8, and 10%) for wheat flour. Nutritional composition, physical properties, and sensory acceptability of the cookies were analysed using AOAC methods, texture profile analyser, and 7-point hedonic scaling method, respectively. Results showed that increased incorporation of OBPP significantly increased the nutritional values of chocolate cookies. Chocolate cookies formulated with 10% of OBPP recorded the highest total dietary fibre (8.21%) and ash (1.23%) contents. In texture profile analysis, the firmness of the chocolate cookies was recorded to increase slightly with increasing level of OBPP, although this was not significant. Sensory scores for the control (0%) and 6% OBPP-incorporated cookies were not significantly different for all the sensory attributes. However, the incorporation of 8% OBPP produced the highest scores in terms of aroma, flavour, and overall acceptance. In summary, the addition of 8% OBPP could be an effective way to produce nutritious and the most palatable chocolate cookies.
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