MyMedR

Displaying publications 1 - 20 of 55 in total

Abstract:

Sort:

Fulltext Structures and binding specificity of galactose- and mannose-binding lectins from champedak: differences from jackfruit lectins

Gabrielsen M, Abdul-Rahman PS, Othman S, Hashim OH, Cogdell RJ

Acta Crystallogr F Struct Biol Commun, 2014 Jun;70(Pt 6):709-16.
PMID: 24915077 DOI: 10.1107/S2053230X14008966

Galactose-binding and mannose-binding lectins from the champedak fruit, which is native to South-east Asia, exhibit useful potential clinical applications. The specificity of the two lectins for their respective ligands allows the detection of potential cancer biomarkers and monitoring of the glycosylated state of proteins in human serum and/or urine. To fully understand and expand the use of these natural proteins, their complete sequences and crystal structures are presented here, together with details of sugar binding.

Matched MeSH terms: Artocarpus/chemistry*
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.

Matched MeSH terms: Artocarpus*
Artocarpus (Moraceae)-gall midge pollination mutualism mediated by a male-flower parasitic fungus

Sakai S, Kato M, Nagamasu H

Am J Bot, 2000 Mar;87(3):440-5.
PMID: 10719005

A previously undescribed pollination system involving a monoecious tree species, Artocarpus integer (Moraceae), pollinator gall midges, and fungi is reported from a mixed dipterocarp forest in Sarawak, Borneo. The fungus Choanephora sp. (Choanephoraceae, Mucorales, Zygomycetes) infects male inflorescences of A. integer, and gall midges (Contarinia spp., Cecidomyiinae, Diptera) feed on the fungal mycelia and oviposit on the inflorescence. Their larvae also feed on the mycelia and pupate in the inflorescence. The gall midges are also attracted by female inflorescences lacking mycelia, probably due to a floral fragrance similar to that of male inflorescences. Because of the sticky pollen, dominance of Contarinia spp. in flower visitors, and pollen load observed on Contarinia spp. collected on both male and female inflorescences, Artocarpus integer is thought to be pollinated by the gall midges. Although several pathogenic fungi have been reported to have interactions with pollinators, this is the first report on a pollination mutualism in which a fungus plays an indispensable role. The pollination system described here suggests that we should be more aware of the roles fungi can play in pollinations.

Matched MeSH terms: Artocarpus
Fulltext Origin and diversity of an underutilized fruit tree crop, cempedak (Artocarpus integer, Moraceae)

Wang MMH, Gardner EM, Chung RCK, Chew MY, Milan AR, Pereira JT, et al.

Am J Bot, 2018 05;105(5):898-914.
PMID: 29874392 DOI: 10.1002/ajb2.1094

PREMISE OF THE STUDY: Underutilized crops and their wild relatives are important resources for crop improvement and food security. Cempedak [Artocarpus integer (Thunb). Merr.] is a significant crop in Malaysia but underutilized elsewhere. Here we performed molecular characterization of cempedak and its putative wild relative bangkong (Artocarpus integer (Thunb). Merr. var. silvestris Corner) to address questions regarding the origin and diversity of cempedak.
METHODS: Using data from 12 microsatellite loci, we assessed the genetic diversity and genetic/geographic structure for 353 cempedak and 175 bangkong accessions from Malaysia and neighboring countries and employed clonal analysis to characterize cempedak cultivars. We conducted haplotype network analyses on the trnH-psbA region in a subset of these samples. We also analyzed key vegetative characters that reportedly differentiate cempedak and bangkong.
KEY RESULTS: We show that cempedak and bangkong are sister taxa and distinct genetically and morphologically, but the directionality of domestication origin is unclear. Genetic diversity was generally higher in bangkong than in cempedak. We found a distinct genetic cluster for cempedak from Borneo as compared to cempedak from Peninsular Malaysia. Finally, cempedak cultivars with the same names did not always share the same genetic fingerprint.
CONCLUSIONS: Cempedak origins are complex, with likely admixture and hybridization with bangkong, warranting further investigation. We provide a baseline of genetic diversity of cempedak and bangkong in Malaysia and found that germplasm collections in Malaysia represent diverse coverage of the four cempedak genetic clusters detected.

Matched MeSH terms: Artocarpus/genetics*
Evaluation of antioxidant, total phenol and flavonoid content and antimicrobial activities of Artocarpus altilis (breadfruit) of underutilized tropical fruit extracts

Jalal TK, Ahmed IA, Mikail M, Momand L, Draman S, Isa ML, et al.

Appl Biochem Biotechnol, 2015 Apr;175(7):3231-43.
PMID: 25649443 DOI: 10.1007/s12010-015-1499-0

Artocarpus altilis (breadfruit) pulp, peel and whole fruit were extracted with various solvents such as hexane, dichloromethane (DCM) and methanol. The antioxidant activity of these extracts were examined using the stable 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging test. IC50 was 55 ± 5.89 μg/ml for the pulp part of methanol extract. In the β-carotene bleaching assay, the antioxidant activity was 90.02 ± 1.51 % for the positive control (Trolox) and 88.34 ± 1.31 % for the pulp part of the fruit methanol extract. The total phenolic content of the crude extracts was determined using the Folin-Ciocalteu procedure; methanol pulp part demonstrated the highest phenol content value of 781 ± 52.97 mg GAE/g of dry sample. While the total flavonoid content was determined using the aluminium chloride colorimetric assay, the highest value of 6213.33 ± 142.22 mg QE/g was indicated by pulp part of the fruit methanol extract. The antimicrobial activity of the crude extracts was tested using disc diffusion method against pathogenic microorganisms: Staphylococcus aureus, Staphylococcus epidermidis, Bacillus cereus, Salmonella typhimurium, Escherichia coli, Klebsiella pneumonia and Candida albicans. Methanol extract of pulp part was recorded to have the highest zone of inhibition against Gram-positive and Gram-negative bacteria. The minimum inhibitory concentration (MIC) and MBC/minimal fungicidal concentration (MFC) for the extracts were also determined using the microdilution method ranging from 4000 to 63 μg/ml against pathogenic microbes. The MBC/MFC values varied from 250 to 4000 μg/ml. A correlation between antioxidant activity assays, antimicrobial activity and phenolic content was established. The results shows that the various parts of A. altilis fruit extracts promising antioxidant activities have potential bioactivities due to high content of phenolic compounds.

Matched MeSH terms: Artocarpus/chemistry*
Potential of jackfruit peel as precursor for activated carbon prepared by microwave induced NaOH activation

Foo KY, Hameed BH

Bioresour Technol, 2012 May;112:143-50.
PMID: 22414577 DOI: 10.1016/j.biortech.2012.01.178

The feasibility of preparing activated carbon (JPAC) from jackfruit peel, an industrial residue abundantly available from food manufacturing plants via microwave-assisted NaOH activation was explored. The influences of chemical impregnation ratio, microwave power and radiation time on the properties of activated carbon were investigated. JPAC was examined by pore structural analysis, scanning electron microscopy, Fourier transform infrared spectroscopy, nitrogen adsorption isotherm, elemental analysis, surface acidity/basicity and zeta potential measurements. The adsorptive behavior of JPAC was quantified using methylene blue as model dye compound. The best conditions resulted in JPAC with a monolayer adsorption capacity of 400.06 mg/g and carbon yield of 80.82%. The adsorption data was best fitted to the pseudo-second-order equation, while the adsorption mechanism was well described by the intraparticle diffusion model. The findings revealed the versatility of jackfruit peels as good precursor for preparation of high quality activated carbon.

Matched MeSH terms: Artocarpus/drug effects*; Artocarpus/chemistry*
Fulltext Draft genome sequencing data of a pathogenic Pantoea stewartii subspecies stewartii strain SQT1 causing bronzing disease of jackfruit in Malaysia

Ibrahim R, Ismail-Suhaimy NW, Shu-Qing T, Ismail SI, Ina-Salwany MY, Yusof MT, et al.

Data Brief, 2020 Jun;30:105634.
PMID: 32395592 DOI: 10.1016/j.dib.2020.105634

A Gram-negative bacterium, Pantoea stewartii subspecies stewartii (P. stewartii subsp. stewartii) has been recognized as the causative agent for jackfruit bronzing disease in Malaysia. Here, we report the whole genome sequencing dataset of P. stewartii subsp. stewartii strain SQT1 isolated from local infected jackfruit. The paired-end libraries with an insert size of 350 bp was subjected to the Illumina Hiseq 4000, generating a genome size of 4,783,993 bp with a G+C content of 53.7%. A total protein of 4,671 was identified including virulence factors, resistance factors and secretion systems. Pantoea stewartii subsp. stewartii strain DC283 (NCBI accession no. CP017581.1) was used as a reference genome, where the query hit 72% coverage and average sequencing depth of 68. In total, 28,717 nucleotide polymorphisms, 520 small insertion/deletions and 142 structure variants were identified. The complete genome was deposited at the European Nucleotide Archive under the sample accession number ERP119356 and study accession number PRJEB36196.

Matched MeSH terms: Artocarpus
Isolation, characterization and the potential use of starch from jackfruit seed wastes as a coagulant aid for treatment of turbid water

Choy SY, Prasad KM, Wu TY, Raghunandan ME, Yang B, Phang SM, et al.

Environ Sci Pollut Res Int, 2017 Jan;24(3):2876-2889.
PMID: 27838910 DOI: 10.1007/s11356-016-8024-z

Fruit wastes constituting up to half of total fruit weight represent a large pool of untapped resources for isolation of starch with diverse applications. In this work, the possibility of isolating starch from tropical fruit wastes and its extended application as a natural coagulant was elucidated. Amongst the 12 various parts of fruit wastes selected, only jackfruit seeds contained more than 50% of total starch content. Using alkaline extraction procedures, starch has been successfully isolated from local jackfruit seeds with a yield of approximately 18%. Bell-shaped starch granules were observed under SEM with a granule size ranging from 1.1 to 41.6 μm. Detailed starch characteristics were performed to provide a comparison between the isolated seed starch and also conventional starches. Among them, chemical properties such as the content of starch, amylose, amylopectin and the corresponding molecular weights are some of the key characteristics which governed their performance as natural coagulants. The potential use of isolated seed starch as an aid was then demonstrated in both suspensions of kaolin (model synthetic system) and Chlorella sp. microalga (real-time application) with plausible outcomes. At optimized starch dosage of 60 mg/L, the overall turbidity removal in kaolin was enhanced by at least 25% at a fixed alum dosage of 2.1 mg/L. Positive turbidity and COD removals were also observed in the treatment of Chlorella suspensions. Starches which served as bridging agents aided in the linkage of neighbouring microflocs and subsequently, forming macroflocs through a secondary coagulation mechanism: adsorption and bridging.

Matched MeSH terms: Artocarpus*
Identification of antioxidant peptides derived from tropical jackfruit seed and investigation of the stability profiles

Chai TT, Xiao J, Mohana Dass S, Teoh JY, Ee KY, Ng WJ, et al.

Food Chem, 2021 Mar 15;340:127876.
PMID: 32871354 DOI: 10.1016/j.foodchem.2020.127876

Jackfruit is a sweet tropical fruit with very pleasant aroma, and the ripe seeds are edible. In this study, jackfruit seed proteins were isolated and subjected to trypsin digestion. The resultant protein hydrolysate was then subjected to antioxidant assay-guided purification, using centrifugal filtration, C18 reverse-phase and strong cation exchange (SCX) fractionations. The purified SCX fraction was further analyzed by de novo peptide sequencing, and two peptide sequences were identified and synthesized. Peptide JFS-2 (VGPWQK) was detected with antioxidant potential, with EC50 value comparable to that of commercial GSH antioxidant peptide. Additionally, the identified peptides were tested with protein protection potential, in an albumin protein denaturation inhibitory assay. Concurrently, we also investigated the pH, temperature, and gastrointestinal-digestion stability profiles for the identified peptide. With further research efforts, the identified peptides could potentially be developed into preservative agent for protein-rich food systems or as health-promoting diet supplements.

Matched MeSH terms: Artocarpus/chemistry*
Bioassay-guided fractionation of Artocarpus heterophyllus L. J33 variety fruit waste extract and identification of its antioxidant constituents by TOF-LCMS

Daud MNH, Wibowo A, Abdullah N, Ahmad R

Food Chem, 2018 Nov 15;266:200-214.
PMID: 30381177 DOI: 10.1016/j.foodchem.2018.05.120

We have previously reported on the antioxidant potential of Artocarpus heterophyllus J33 (AhJ33) variety fruit waste from different extraction methods. In the study, the rind maceration extract (RDM) exhibited the highest phenolic and polyphenolic contents and strongest antioxidant potential measured by the DPPH assay (R2 = 0.99). In this paper, we now report on the bioassay-guided fractionation of the active ethyl acetate (EtOAC) fraction of RDM and its TOF-LCMS analysis. Seven sub-fractions resulting from the chromatographic separation of the EtOAC fraction showed radical scavenging activities between 80 and 94% inhibition. Subsequent LCMS analysis led to the identification of fifteen compounds comprising 5 phenolics and 10 non-phenolic compounds, 11 of which are reported for the first time from AhJ33 variety. Most of the identified compounds have been reported to possess antioxidant activity in many previous studies. This indicates that AhJ33 is a promising source of antioxidants for the development of food and nutraceutical products.

Matched MeSH terms: Artocarpus/chemistry*
Fulltext Holistic approach to microwave-reflux extraction and thermo-analytical fingerprints of under-utilized Artocarpus heterophyllus seed wastes

Olalere OA, Gan CY, Abdurahman HN, Adeyi O, Ahmad MM

Heliyon, 2020 Aug;6(8):e04770.
PMID: 32923719 DOI: 10.1016/j.heliyon.2020.e04770

The increase in wastes generated from jackfruit seeds has been largely under-utilized in Malaysia. Due to the high nutritional and medicinal content embedded in the cellulosic structure of jackfruit wastes, a need then arises for their physicochemical elucidations. In this study, the extraction of Artocarpus heterophyllus seed was carefully investigated using Taguchi orthogonal optimization design. Complete functional group characteristics and chemical profile of the A. heterophyllus seed extracts were obtained using different physicochemical characterization. The optimal conditions of the microwave extraction parameters were determined at 5 min of irradiation time, 450 W of power and 50 °C of temperature. Under this condition, the optimal yield of 17.34 (mg/g) % was achieved at an SNR ratio of 24.78. The mass spectrometry analysis tentatively identified a total of 90 and 148 secondary metabolites at positive and negative ESI modes, respectively. The chemical profile obtained provided a baseline reference for further investigation on the food and medicinal bioactive from Artocarpus heterophyllus seed oleoresins. The FT-infrared emission spectrum shows the presence of some specific carbohydrates and amide protein functional groups directly linked to C-O (1008 cm-1) the carbonyl (C=O) groups, respectively. Moreover, the morphological characteristics of the jackfruit raw and crude extracts conspicuously revealed large-sized globules which suggest the carbohydrates and protein contents. The result of this study indicates that the use of microwave extraction technology produced high-quality extracts with lower degradation of the thermal labile constituents. This will assist in determining the suitable conditions necessary for the total recovery of medicinal and nutritional constituents and conversion of agricultural waste products into useful products.

Matched MeSH terms: Artocarpus
Fulltext Effect of selected high pressure processing parameters on the sensory attributes and shelf life of jackfruit (Artocarpus heterophyllus L.) bulb packed using different packaging materials

Ng, S. K., Tan, T. B., Tan, P. F., Chong, G. H., Tan, C. P.

International Food Research Journal, 2020;27(4):675-682.
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.

Matched MeSH terms: Artocarpus
Fulltext Evaluation of physicochemical changes of spray-dried honey jackfruit (Artocarpus heterophyllus Lam.) powder during storage

Wong, C. W., Leow, R. K. S., Lim, W. Y., Siew, Z. Z.

International Food Research Journal, 2020;27(2):366-375.
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.

Matched MeSH terms: Artocarpus
Fulltext Studies on the physicochemical and sensory characteristics of goat's milk dadih incorporated with tropical-fruit purees

Chye, S.J., Ahmad, R., Noor Aziah, A.A.

International Food Research Journal, 2012;19(4):1387-1392.
MyJurnal

This study was carried out to improve the nutritional value of goat’s milk dadih by the addition of tropical-fruit purees, namely, jackfruit (Artocarpus heterophyllus, Lam.), pineapple (Ananas comosus) and papaya (Carica papaya). Dadih with added fruits were compared with the control (without fruit puree) for physical, chemical and sensory attributes. The texture properties of the tropical- fruit dadih were significantly different (p< 0.05) from the control. Control dadih showed highest values for lightness and hue (p< 0.05) as compared to tropical- fruit dadih. The addition of tropical- fruit purees significantly increased (p< 0.05) the moisture, protein, ash and vitamin C contents of the fruit added dadih. There were no significant differences (p> 0.05) in the fat, carbohydrate, energy and total soluble solid contents. Sensory evaluations using a hedonic test showed that all dadih were acceptable. Overall, syneresis of the dadih increased with decreasing pH throughout storage at 4°C.

Matched MeSH terms: Artocarpus
Fulltext Effects of jackfruit puree supplementation on lactic acid bacteria (Lactobacillus acidophilus FTDC 1295) in terms of viability and chemical compositions of dadih

Che Othman, S.F., Noor Aziah, A.A., Ahmad, R.

International Food Research Journal, 2012;19(4):1687-1697.
MyJurnal

This research was conducted to evaluate the effects of supplementation of jackfruit puree on probiotic (Lactobacillus acidophilus FTDC 1295) in terms of cell count, viability and nutritional value of dadih. Four samples of dadih were prepared in this investigation; Control, Jackfruit dadih, Probiotic dadih and Jackfruit Probiotic dadih (Control, ConJD, ConPD and JPD respectively). Results revealed that dadih supplemented with jackfruit puree (JPD) directly improved the probiotic cell counts which are significantly higher than the dadih without jackfruit puree (ConPD). The high probiotic viability in dadih (ConPD 92%; JPD 96%) indicated that it can be an effective probiotic delivery vehicle. The chemical compositions (moisture, total solids, fat, protein, mineral, organic acid, and pH) showed variations in its pattern due to the differential in formulations and the incorporations of probiotic bacteria. In addition, the Total Phenolic Content and the antioxidant capacity were reported to be the highest in dadih supplemented with jackfruit puree and probiotic (JPD) as compared with other dadih samples. These are attributed by the presence of jackfruit puree and probiotic in the samples which effectively increased the total phenolic content which directly increase the antioxidant activity

Matched MeSH terms: Artocarpus
Fulltext Microwave-assisted extraction of pectin from jackfruit rinds using different power levels

Koh, P.C., Leong, C.M., Noranizan, M.A.

International Food Research Journal, 2014;21(5):2091-2097.
MyJurnal

Pectin is a heterogeneous branched polysaccharide with complex structure. Microwave-assisted
extraction (MAE) is more efficient in extracting pectin compared to conventional method. The objective of this study was to compare the efficiency of microwave-assisted pectin extraction against conventional extraction method. This study was also to investigate the effect of power level on yield and quality of extracted pectin from jackfruit rinds. Water-based extraction method was performed with the extraction duration for conventional extraction and MAE were 1 h and 10 min, respectively. The temperature of conventional extraction was set at 90°C and the power levels of MAE were 450 W, 600 W and 800 W. High yield of pectin was obtained from conventional extraction (14.59%) and MAE (16.72-17.63%). All quality characteristics determined were found to be insignificant different for pectin extracted from both conventional extraction and MAE except moisture and ash content. Increase in microwave power did not affect yield and quality characteristics of pectin from jackfruit rinds significantly. In conclusion, MAE requires shorter time than conventional extraction in extracting comparable amount and quality of pectin from jackfruit rinds. Microwave-assisted extraction at 450 W was the most effective and economic extraction condition among the different power levels tested.

Matched MeSH terms: Artocarpus
Fulltext Development of reduced calorie chocolate cake with jackfruit seed (Artocarpus heterophyllus Lam.) flour and polydextrose using response surface methodology (RSM)

Siti Faridah, M.A., Noor Aziah, A.A.

International Food Research Journal, 2012;19(2):515-519.
MyJurnal

Response Surface Methodology (RSM) with Central Composite Rotatable Design (CCRD) was performed in this study to develop an acceptable reduced calorie chocolate cake. The range of the independent variables, namely Jackfruit Seed (JFS) flour (20-25% replacement of wheat flour) and polydextrose (10-15% replacement of sucrose) were identified which affect the volume, specific volume, symmetry and uniformity of the chocolate cake. The coefficient of determination, R2 values for volume, specific volume, symmetry and uniformity were greater than 0.900. The optimum level for replacement of sugar with polydextrose was at 11% and wheat flour with JFS flour was at 16% with calorie reduction approximately 34% from the control cake formulation.

Matched MeSH terms: Artocarpus
Fulltext Functional and pasting properties of a tropical breadfruit (Artocarpus altilis) starch from Ile-Ife, Osun State, Nigeria

Akanbi, T.O., Nazamid, S., Adebowale, A.A.

International Food Research Journal, 2009;16(2):151-157.
MyJurnal

This study was carried out to determine the proximate, functional and pasting properties of breadfruit starch. Breadfruit starch was isolated from matured breadfruit (Artocarpus altilis) and was analyzed for its fuctional, proximate and pasting properties. The starch contains 10.83%, 0.53%, 0.39%, 22.52%, 77.48% and 1.77% moisture, crude protein, fat, amylose, amylopectin and ash contents respectively. The average particle size, pH, bulk density and dispersibility of the breadfruit starch were 18 μm, 6.5, 0.673 g/mls, and 40.67% respectively. The swelling power of the breadfruit starch increases with increase in temperature, but there was a rapid increase in the swelling power from 70 to 80 0C. The pasting temperature of the starch paste was 84.05 0C, setback and breakdown values were 40.08 and 7.92 RVU respectively. The peak viscosity value was 121.25 RVU while final viscosity value was 153.42 RVU. This study concluded that breadfruit starch has an array of functional, pasting and proximate properties that can facilitate its use in so many areas where the properties of other starches are acceptable.

Matched MeSH terms: Artocarpus
Fulltext Breadfruit starch-wheat flour noodles: preparation, proximate compositions and culinary properties

Akanbi, T.O., Nazamid, S., Adebowale, A.A., Farooq, A., Olaoye, A.O.

International Food Research Journal, 2011;18(4):1283-1287.
MyJurnal

Proximate compositions, culinary and sensory properties of noodles prepared from proportionate combinations of breadfruit starch and wheat flour were investigated. Breadfruit starch (BS) isolated from matured breadfruit (Artocarpus altilis) was used to produce noodles in combination with hard red wheat flour (WF) at a ratio of 100% WF:0% BS, 80% WF:20% BS, 60% WF:40% BS, 40% WF:60% BS, 20% WF:80% BS. The protein, fat, ash, crude fibre and moisture contents of the Breadfruit starch-Wheat flour (BSWF) noodles prepared from the above blends ranged from 0.65 to 10.88%, 0.35 to 3.15%, 1.28 to 2.25%, 1.18 to 1.45% and 4.65 to 5.45%, respectively. The contents of protein, fat, ash and crude fibre increased as the percentage breadfruit starch decreased. However, values of moisture content did not follow the same trend, instead higher values were found for 100% BS:0% WF (5.35%) and 20% BS:80% WF (5.45%). The cooking yield of the BSWF noodles ranged from 21.02 (60% BS:40% WF) to 23.75 g (100% BS:0% WF), cooking loss ranged from 5.49 (20% BS:80% WF) to 9.19% (100% BS:0% WF), while swelling index ranged from 3.1 (20% BS:80% WF) to 3.4 (100% BS:0% WF). Throughout the study, noodles produced from blends of 20% breadfruit starch and 80% wheat flour showed superior proximate, culinary and sensory attributes.

Matched MeSH terms: Artocarpus
Fulltext Evaluation of in vitro wound healing efficacy of breadfruit derived starch hydrolysate

Amin, Z.M., Koh, S.P., Tan, C.P., Yeap, S.K., Hamid, N.S.A., Long, K.

International Food Research Journal, 2017;24(4):1771-1781.
MyJurnal

To study the wound healing efficacy of breadfruit starch hydrolysate, an in vitro wound scratch assay was conducted, in which the migration rate of wounded NIH 3T3 fibroblasts was determined. Wounds treated with lower dextrose equivalent (DE), (DE 10-14) starch hydrolysate were found capable to improve the wound healing of NIH 3T3 fibroblast cell with the percentage of wound closure improvement of 77%, respectively when compared with higher DE range (DE 15-19 and DE 20-24). The findings obtained in the BrdU uptake and MTT viability assays confirmed the wound healing properties of breadfruit starch hydrolysate as the starch hydrolysate-treated wounded NIH 3T3 fibroblasts were able to proliferate well and no cytotoxicity was observed. Together, these findings indicated that the newly developed breadfruit starch hydrolysate performed better than commercial (COM) starch hydrolysate of the same DE ranges. In conclusion, breadfruit starch hydrolysate had better functional properties than did starch hydrolysates derived from other sources and that they could play a beneficial role in wound healing applications.

Matched MeSH terms: Artocarpus

Filters

Please provide feedback to Administrator (afdal@afpm.org.my)

External Links