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The effect of flow rate at different pressures and temperatures on cocoa butter extracted from cocoa nib using supercritical carbon dioxide

Asep EK, Jinap S, Russly AR, Jahurul MH, Ghafoor K, Zaidul IS

J Food Sci Technol, 2016 May;53(5):2287-97.
PMID: 27407195 DOI: 10.1007/s13197-016-2191-2

The effects of flow rate, different pressures and temperatures on cocoa butter extracted from cocoa nib using supercritical carbon dioxide (scCO2) were investigated. The yield was analyzed for total fat content, triacylglycerol (TG) profile, and fatty acid (FA) profile. Extractions were carried out at pressures of 20 and 35 MPa, temperatures of 50 and 60 °C, and CO2 flow rates of 0.5, 1, 2, 4 mL min(-1). The result shows that the yield of cocoa butter extract increased with increasing pressure, temperature, and flow rate and the optimum conditions for the maximum cocoa butter extraction were 35 MPa, 60 °C and 2 mL min(-1), repectively. TGs and FAs were found to be similar in composition to those of cocoa butter obtained by conventional methods. The lower molecular weight TGs and FAs showed higher selectivity compared to higher molecular weight TGs and FAs.

Matched MeSH terms: Chocolate
Fulltext Exploration on the thermal behavior, solid fat content and hardness of rambutan fat extracted from rambutan seeds as cocoa butter replacer

Zzaman, W., Issara, U., Easa, A.M., Yang, T.A.

International Food Research Journal, 2017;24(6):2408-2413.
MyJurnal

Fat content and macroscopic properties of fat network formulation result in final products in chocolate industry. The knowledge of physical properties is required in regard to stability of final food products resulting to quality. The study was carried out to investigate the thermal behavior, solid fat content and hardness of Rambutan fat (RF), cocoa butter and mixtures between two fats. The results found that the mixtures can be compatibility; the cocoa butter indicated the higher of solid fat content at room temperature more than RF and other mixtures. The RF had the highest melting point in both non-stabilized and stabilized form among cocoa butter and their mixtures. The hardness behavior showed lower in the mixture 1 and RF. For the phase behavior of crystallization exhibited the similar for all samples whereas the time of crystallization and temperatures were different. Therefore, the RF might be possible source of cocoa butter substitute with suitable proportion in the manufacturing chocolate and confectionery products.

Matched MeSH terms: Chocolate
Method validation and determination of heavy metals in cocoa beans and cocoa products by microwave assisted digestion technique with inductively coupled plasma mass spectrometry

Mohamed R, Zainudin BH, Yaakob AS

Food Chem, 2020 Jan 15;303:125392.
PMID: 31446362 DOI: 10.1016/j.foodchem.2019.125392

In this article, an easy and quick method based on microwave assisted acid digestion technique prior to quantification using inductively coupled plasma mass spectrometry for the analysis of heavy metals in cocoa beans, cocoa powder and chocolate was established and validated for arsenic (As), cadmium (Cd), lead (Pb), and antimony (Sb). Limit of quantification for all elements were product dependent and varies from 7.84 to 194.52 µg/kg. The recoveries of the heavy metals at 250 and 1000 µg/kg spiking levels were ranged between 96.27-108.75%, 90.43-101.97% and 89.72-106.26% for cocoa beans, cocoa powder, and chocolate, respectively. Relative standard deviation values obtained were all below 20% and the expanded uncertainty measurements for the elements were less than 25%. The analysis of real samples found that the concentration level is far from the national alarming level except for cadmium in cocoa beans.

Matched MeSH terms: Chocolate/analysis
Spinach leaf and chloroplast lipid: A natural rheology modifier for chocolate?

Mohamad NJ, Gray D, Wolf B

Food Res Int, 2020 07;133:109193.
PMID: 32466904 DOI: 10.1016/j.foodres.2020.109193

In this study the possibility of replacing current surfactants in chocolate formulations with natural lipids extracted from spinach leaf (SPLIP) or spinach chloroplast (CH.SPLIP) was evaluated. SPLIP and CH.SPLIP were extracted with chloroform/methanol following enzyme deactivation with hot isopropanol. Results showed a higher extraction yield for SPLIP while glycolipids were more concentrated in CH.SPLIP. Sugar/oil suspensions with dispersed volume fractions of 0.28, 0.33 and 0.37 containing 0.1% to 0.7% (w/w) surfactant (SPLIP, CH.SPLIP, lecithin and PGPR as commercial references) based on oil phase were prepared and analyzed in shear rheology. Apparent viscosity at 40 s-1 was significantly lower for the natural surfactants compared to lecithin at 0.5-0.7% (w/w) addition. With regard to yield stress, taken as the shear stress at 5 s-1, both natural surfactants showed comparable performance to PGPR at 0.3% to 0.7% addition. As SPLIP and CH.SPLIP behaved similar (p > 0.05), SPLIP, due to higher extraction yield, would be the preferred choice for application in chocolate matrices.

Matched MeSH terms: Chocolate*
First Report of Leaf Spot Caused by Nigrospora oryzae on Dendrobium candidum in China

Wu JB, Zhang CL, Mao PP, Qian YS, Wang HZ

Plant Dis, 2014 Jul;98(7):996.
PMID: 30708927 DOI: 10.1094/PDIS-09-13-1006-PDN

Dendrobium (Dendrobium candidum Wall. ex Lindl.) is a perennial herb in the Orchidaceae family. It has been used as traditional medicinal plant in China, Malaysia, Laos, and Thailand (2). Fungal disease is one of the most important factors affecting the development of Dendrobium production. During summer 2012, chocolate brown spots were observed on leaves of 2-year-old Dendrobium seedlings in a greenhouse in Hangzhou, Zhejiang Province, China, situated at 30.26°N and 120.19°E. Approximately 80% of the plants in each greenhouse were symptomatic. Diseased leaves exhibited irregular, chocolate brown, and necrotic lesions with a chlorotic halo, reaching 0.8 to 3.2 cm in diameter. Affected leaves began to senesce and withered in autumn, and all leaves of diseased plants fell off in the following spring. Symptomatic leaf tissues were cut into small pieces (4 to 5 mm long), surface-sterilized (immersed in 75% ethanol for 30 s, and then 1% sodium hypochlorite for 60 s), rinsed three times in sterilized distilled water, and then cultured on potato dextrose agar (PDA) amended with 30 mg/liter of kanamycin sulfate (dissolved in ddH2O). Petri plates were incubated in darkness at 25 ± 0.5°C, and a grey mycelium with a white border developed after 4 days. Fast-growing white mycelia were isolated from symptomatic leaf samples, and the mycelia became gray-brown with the onset of sporulation after 5 days. Conidia were unicellular, black, elliptical, and 11.4 to 14.3 μm (average 13.1 μm) in diameter. Based on these morphological and pathogenic characteristics, the isolates were tentatively identified as Nigrospora oryzae (1). Genomic DNA was extracted from a representative isolate F12-F, and a ~600-bp fragment was amplified and sequenced using the primers ITS1 and ITS4 (4). BLAST analysis showed that F12-F ITS sequence (Accession No. KF516962) had 99% similarity with the ITS sequence of an N. oryzae isolate (JQ863242.1). Healthy Dendrobium seedlings (4 months old) were used in pathogenicity tests under greenhouse conditions. Leaves were inoculated with mycelial plugs (5 mm in diameter) from a 5-day-old culture of strain F12-F, and sterile PDA plugs served as controls. Seedlings were covered with plastic bags for 5 days and maintained at 25 ± 0.5°C and 80 ± 5% relative humidity. Eight seedlings were used in each experiment, which was repeated three times. After 5 days, typical chocolate brown spots and black lesions were observed on inoculated leaves, whereas no symptoms developed on controls, which fulfilled Koch's postulates. This shows that N. oryzae can cause leaf spot of D. candidum. N. oryzae is a known pathogen for several hosts but has not been previously reported on any species of Dendrobium in China (3). To our knowledge, on the basis of literature, this is the first report of leaf spot of D. candidum caused by N. oryzae in China. References: (1) H. J. Hudson. Trans. Br. Mycol. Soc. 46:355, 1963. (2) Q. Jin et al. PLoS One. 8(4):e62352, 2013. (3) P. Sharma et al. J. Phytopathol. 161:439, 2013. (4) T. J. White et al. PCR Protocols: A Guide to Methods and Applications. Academic Press, San Diego, 1990.

Matched MeSH terms: Chocolate
Nutritional composition of selected commercial biscuits in Malaysia

Norhayati M, Mohd Fairulnizal M, Aswir A, Ang J, Mohd Naeem M, Suraiami M, et al.

Sains Malaysiana, 2015;44:581-591.

The objective of this study was to determine the nutrient composition of selected commercial biscuits in Malaysia. A total
of six brands from each type of biscuit (chocolate chip, corn, cracker with sugar, vegetable flavoured cracker, cream
filled, oatmeal, shortbread and fully coated chocolate wafer) and five brands of wholemeal crackers were sampled
from local supermarkets in the Klang Valley. The total energy content in commercial biscuits was ranging from 453.30
to 499.25 kcal/100 g. Carbohydrate was the major macronutrient in commercial biscuits ranging from 56.86 to 66.07
g/100 g. The highest protein content was found in the wholemeal crackers (9.92 g/100 g) and the lowest protein content
was found in the cream filled biscuits (5.65 g/100 g). Fat content lay in the range of 16.89 to 25.75 g/100 g. The major
minerals detected in biscuits were sodium, followed by calcium and magnesium. The vitamin content in A and E of the
biscuits examined was almost comparable. Small quantities of trans fatty acids were detected in all biscuits in the range
of 0.02 to 0.68 g/100 g. These findings indicate that Malaysian commercial biscuits are a good source of carbohydrate
(34.12-39.64 g per serving), calcium (26.09-384.67 g per serving), magnesium (10.42-37.24 g per serving) and contain
low proportion of trans fatty acids (0.01-0.41 g per serving).

Matched MeSH terms: Chocolate
Fulltext Effect of overripe banana pulp incorporation on nutritional composition, physical properties, and sensory acceptability of chocolate cookies

Ng, Y. V., Tengku Alina, T. I., Wan Rosli, W. I.

International Food Research Journal, 2020;27(2):252-260.
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.

Matched MeSH terms: Chocolate
Fulltext Sensor application for soil treatment and behaviour

Syahrul Affandi Saidi, Syarifah Idrus Sofia Syed Mohd Yamin, Mohd Sharizan Md Sarip, Wan Azani Mustafa

Journal of Advanced Research in Applied Sciences and Engineering Technology, 2018;13(1):8-15.
MyJurnal

In Malaysia, it is estimated that almost 80 percent of the world's population today used palm oil in their daily lives. Malaysia is the second country exporting palm oil, about 39 percent of world palm oil output. Besides that, Malaysia also recorded about 44 per cent of world exports, making the palm industry very important for countries other than rubber and cocoa. However, to keep the palm industry running smoothly and constantly, there are many challenges to face. One is to maintain soil fertility because the soil can affect the growth of oil palm trees. With the use of this system, it will show the condition of soil behaviour to the farmer about the treatment given. Arduino board is used in this project which it is programmed to calculate and display the level of soil condition by using temperature sensor and soil moisture sensors as an input. This sensor will detect the level of soil moisture and temperature and it is easier for farmers to monitor the soil conditions. Controlled soil conditions can improve the soil's ability to maintain the fertility of palm trees and help plant growth suit to the weather and local climate.

Matched MeSH terms: Chocolate
Comparison assessment between SIM and MRM mode in the analysis of 3-MCPD ester, 2-MCPD ester and glycidyl ester

Goh KM, Wong YH, Ang MY, Yeo SCM, Abas F, Lai OM, et al.

Food Res Int, 2019 07;121:553-560.
PMID: 31108780 DOI: 10.1016/j.foodres.2018.12.013

The detection of 3- and 2-MCPD ester and glycidyl ester was transformed from selected ion monitoring (SIM) mode to multiple reaction monitoring (MRM) mode by gas chromatography triple quadrupole spectrometry. The derivatization process was adapted from AOCS method Cd 29a-13. The results showed that the coefficient of determination (R2) of all detected compounds obtained from both detection mode was comparable, which falls between 0.997 and 0.999. The limit of detection and quantification (LOD and LOQ) were improved in MRM mode as compared to SIM mode. In MRM mode, the LOD of 3- and 2-MCPD ester was achieved 0.01 mg/kg while the LOQ was 0.05 mg/kg. Besides, LOD and LOQ of glycidyl ester were 0.024 and 0.06 mg/kg respectively. A blank spiked with MCPD esters (0.03, 0.10 and 0.50 mg/kg) and GE (0.06, 0.24 and 1.20 mg/kg) were chosen for repeatability and recovery tests. MRM mode showed better repeatability in area ratio and recovery with relative standard deviation (RSD %) 

Matched MeSH terms: Chocolate/analysis
Fulltext Acne vulgaris and its association with dietary intake: a Malaysian perspective

Suppiah TSS, Sundram TKM, Tan ESS, Lee CK, Bustami NA, Tan CK

Asia Pac J Clin Nutr, 2018 10 3;27(5):1141-1145.
PMID: 30272862 DOI: 10.6133/apjcn.072018.01

BACKGROUND AND OBJECTIVES: Acne vulgaris is a common skin condition among adolescents and young adults. Its relationship with the dietary intake is highly debatable and equivocal. This study aimed to identify the association between acne vulgaris and dietary intake among Malaysians.
METHODS AND STUDY DESIGN: A case-control study was conducted involving 57 acne vulgaris patients and 57 age-, gender- and ethnicity-matched controls. All participants were aged 14 and above. The Comprehensive Acne Severity Scale (CASS) was used to categorise patients (grades 2 to 5) and controls (grades 0 to 1). Information such as the demographics, family history, smoking habits and dietary intake were collected using a self-administered questionnaire.
RESULTS: In the patient arm, the gender ratio of male to female was 1.5:1. 43 patients (75.4%) had a family history of acne vulgaris. No significant association was found for acne in patients with a history of smoking. Milk consumption was significantly higher in patients (63.2%, n=36) versus controls (43.9%, n=25), (OR=2.19, p<0.05). In addition, chocolate consumption was also significantly higher in patients (43.9%, n=25) versus controls (24.6%, n=14), (OR=2.4, p<0.05). No significant association was found with the intakes of sweets, potatoes, chips, nuts, yoghurt, ice-cream or carbonated drinks.
CONCLUSIONS: Dietary intake of milk and chocolate may play a role in acne vulgaris. Prospective cohort and intervention studies are recommended to explore whether a causal relationship might obtain.

Matched MeSH terms: Chocolate
Fulltext Dietary Polyphenol Intake Associated with Adiposity Indices among Adults from Low to Medium Socioeconomic Status in a Suburban Area of Kuala Lumpur: A Preliminary Findings

Rosli H, Kee Y, Shahar S

Malays J Med Sci, 2019 Nov;26(6):67-76.
PMID: 31908588 MyJurnal DOI: 10.21315/mjms2019.26.6.7

Background: Researches on polyphenols have been the interest of few parties due to its possible roles in the prevention of obesity. However, studies regarding this topic are still limited. Therefore, this study was conducted to examine the relationship between the intake of polyphenols with adiposity indices among middle-aged adults.
Methods: This cross-sectional study involved 227 adults aged 40 to 59 years at low-cost housing flats in suburban area of Cheras, Kuala Lumpur. Data collection involved food frequency questionnaire (FFQ) for polyphenols and international physical activity questionnaire (IPAQ). Subjects were measured for anthropometric parameters including height, weight, waist and neck circumferences (NC), and body fat percentage. The polyphenol intake from the diet was estimated using local polyphenol database built according to PHENOL-EXPLORER.
Results: The average intake of polyphenol of subjects was 1815 (672) mg/day. The main food sources of polyphenol were coffee with milk, followed by chocolate milk and red beans. A higher polyphenol intake according to quartile was significantly associated with a lower neck circumference (χ2 = 8.30, P = 0.040), waist circumference (χ2 = 8.45, P = 0.038) and body fat percentage (χ2 = 8.06, P = 0.045). Binomial logistic regression analysis showed that the association remained significant for the neck circumference (P = 0.032), after controlling for age, household income, energy intake and physical activity level. More subjects with normal NC had higher intake of polyphenols (50th percentile and above). In contrast, subjects with high NC showed lower percentiles of polyphenols intake (50th percentile and below).
Conclusion: The result showed that polyphenol intake was associated with neck circumference and thus it can be suggested that polyphenol intake is associated with obesity.

Matched MeSH terms: Chocolate
Fulltext Breakfast eating pattern and ready-to-eat cereals consumption among schoolchildren in Kuala Lumpur

Koo HC, Abdul Jalil SN, Ruzita AT

Malays J Med Sci, 2015;22(1):32-9.
PMID: 25892948

BACKGROUND: Studies from the West have demonstrated that ready-to-eat cereals (RTECs) are a common form of breakfast and more likely to be consumed by children. This study aimed to investigate the breakfast eating pattern and RTECs consumption among schoolchildren in Kuala Lumpur.
METHODS: In this cross-sectional study, a total of 382 schoolchildren, aged 10 and 11 years old, were recruited from seven randomly selected primary schools in Kuala Lumpur. Information on socio-demographics, breakfast eating patterns, and perceptions of RTECs and dietary intake (24-hour dietary recalls) were obtained.
RESULTS: Among the respondents, only 22% of them consumed breakfast on a regular basis. The most commonly eaten food by children at breakfast was bread (27.2%), followed by biscuits (22.2%) and RTECs (20.5%). The majority of them (93%) reported that they consumed RTECs sometimes during the week. Chocolate RTECs (34.1%), corn flake RTECs (30.3%), and RTECs coated with honey (25.1%) were the most popular RTECs chosen by children. Respondents who consumed RTECs showed a significantly higher intake in calories, carbohydrate, vitamin A, vitamin B1, vitamin B2, vitamin B3, folate, vitamin C, calcium, iron, and fibre (P < 0.05), compared to those who skipped breakfast and those who had breakfast foods other than RTECs.
CONCLUSION: The lower levels of breakfast consumption among schoolchildren in Kuala Lumpur need serious attention. RTEC is a nutritious food which is well accepted by a majority of the schoolchildren in Kuala Lumpur. Nutrition intervention should be conducted in the future to include a well-balanced breakfast with the utilisation of RTECs for schoolchildren.
KEYWORDS: Malaysia; breakfast; calorie; cereals; children

Matched MeSH terms: Chocolate
Fulltext Theobroma cacao: review of the extraction, isolation, and bioassay of its potential anti-cancer compounds

Zainal Baharum, Abdah Md Akim, Roslida Abdul Hamid, Taufiq Yap Yun Hin, Rosmin Kasran

Trop Life Sci Res, 2016;27(1):21-42.
MyJurnal

Plants have been a good source of therapeutic agents for thousands of years;
an impressive number of modern drugs used for treating human diseases are derived from
natural sources. The Theobroma cacao tree, or cocoa, has recently garnered increasing
attention and become the subject of research due to its antioxidant properties, which are
related to potential anti-cancer effects. In the past few years, identifying and developing
active compounds or extracts from the cocoa bean that might exert anti-cancer effects
have become an important area of health- and biomedicine-related research. This review
provides an updated overview of T. cacao in terms of its potential anti-cancer compounds
and their extraction, in vitro bioassay, purification, and identification. This article also
discusses the advantages and disadvantages of the techniques described and reviews the
processes for future perspectives of analytical methods from the viewpoint of anti-cancer
compound discovery.

Matched MeSH terms: Chocolate
Fulltext Sugar craving and sugar intake pattern among Malay adults

Wan Fathin Fariza, Nik Mazlan Mamat

International Journal of Allied Health Sciences, 2017;1(1):2-2.
MyJurnal

Objectives/Research Problem: A total of 6.3% of American adults showed specific craving to sweet foods and this was proven analogous to sweet foods intake. We attempted to measuresweet craving among Malaysians through the development of Sugar Craving Assessment Tool for Malaysians (MySCAT). The aim of this research was to explore the pattern of sugar craving and sugar intake among Malay adults.

Materials and Method: Subjects (age19 to 59 years old) were recruited among Kuantan residents from multiple centres. A total of 219 volunteers were recruited and they completed MySCAT questionnaire, in which the respondents rated their craving for 30 sweet foods and beverages from 0 (Never) to 4 (Always). Body mass index (BMI) was obtained from height and weight measurements.

Results and Discussion: Subjects consisted of 58 males and 161 females with mean age 29.6±10.7 y, BMI 23.5±4.4 kg/m2 total MySCAT score of 41.1±14.9. Results indicated that the most craved items were sugar sweetened beverages (mean score 2.46±1.18), fruit juices (2.16±1.08) and drinks with sweetened condensed milk (median 2.00, IQR = 2.00). A subset of 100 subjects also completed FFQ Sugar (mean age 21.2±1.6 y, BMI 21.0±3.1 kg/m2. Sugar intake was 79.5 g/day and contributed the most by sugar-sweetened beverages (56.5%) followed by non-carbonated soft drinks (13.9%) and sweets & chocolates (5.6%). Sugar intake was significantly higher in male (95.4 g/day) than female (54.3 g/day, p

Matched MeSH terms: Chocolate
Fulltext Caffeine and theobromine levels in chocolate couverture and coating products

Ramli N, Abdul Rahman S, Hassan O, Mohd Yatim A, Said M, Lim LS, et al.

Malays J Nutr, 2000 Mar;6(1):55-63.
PMID: 22692392

Thirty-two samples of chocolate products were analysed by HPLC for caffeine and theobromine contents. Defatted residues of samples were extracted with 80% aqueous acetone. After extraction into boiling water, the methylxanthines were identified and quantified with the use of μ-Bondapak column and mobile phase of methanol:water:acetic acid (20:79:1). Levels of caffein and theobromine in 32 samples of chocolate products averaged 0.62-1.14 mg/g and 0.026-0.153 mg/g respectively. Mean values for theobromine and caffeine content for chocolate coating were 0.82 and 0.07 mg/g respectively. The chocolate coating made from fat substitute had theobromine and caffeine levels ranging from 0.36-0.70 mg/g and 0.027-0.061 mg/g respectively, with mean values of 0.49 mg theobromine/g and 0.039 mg caffeine/g. In local chocolate, the mean theobromine and caffeine levels respectively were 0.72 mg/g and 0.04 mg/g in milk chocolate, and 0.85 mg/g and 0.06 mg/g in dark chocolate. Meanwhile, for imported chocolate, the mean theobromine and caffeine levels respectively were 1.05 mg/g and 0.12 mg/g in dark chocolate; 0.76 mg/g and 0.04 mg/g in milk chocolate; and 0.74 mg/g and 0.03 mg/g in white chocolate. Compared with the local chocolates, imported chocolates had higher levels of theobromine and caffeine at 1.141 mg/g and 0.1533mg/g. The average theobromine and caffeine concentrations in local chocolate were 0.082mg/g and 0.066mg/g. Theobromine concentration in chocolate samples is within the range of 0.62mg/g-1.141mg/g and the range of caffeine concentration is 0.026mg/g-0.153mg/g respectively. Bittersweet chocolates were found to have higher theobromine and caffeine concentrations than normal sweet chocolates and milk chocolates.

Matched MeSH terms: Chocolate*
Fulltext Identification of pathogenic bacteria isolated from raw and after sand filtration water at Lubok Buntar Water Treatment Plant

Nur Hafizah Zakaria, Husnul Azan Tajarudin, Mohd Sharizal Mohd Sapingi, Mohamad Fared Murshed

Scientific Research Journal, 2017;14(1):42-52.
MyJurnal

This study focused on the identification of pathogenic bacteria in raw water intake and after sand filtration for drinking water treatment plant during flood event in 2014. The samples was collected from the Lubok Buntar Water Treatment Plant (WTP) and processed through bacterial isolation using chocolate agar as a media. The isolation process conducted based on serial samples dilution and streaking method prior to DNA extraction. Deoxyribonucleic acid (DNA) extraction kit was used to get selected bacteria DNA and further analysis using Polymerase Chain Reaction (PCR) test and electrophoresis to get DNA sequences. The Basic Local Alignment Search Tool (BLAST) analysis was employed to identify the species of the isolated bacteria. As a result, Pantoeaagglomerans and Enterobacter sp. were found in raw and filtered water sample and indicating the same family types. It was concluded that bacteria of the same species were found before and after sand filtration and need to be removed by disinfectant process. The findings also indicated that all the physicochemical parameters measured were within the values prescribed by the Interim National Water Quality Standard (INWQS).

Matched MeSH terms: Chocolate
Fulltext Effects of Cocoa Polyphenols and Dark Chocolate on Obese Adults: A Scoping Review

Halib H, Ismail A, Mohd Yusof BN, Osakabe N, Mat Daud ZA

Nutrients, 2020 Nov 30;12(12).
PMID: 33266002 DOI: 10.3390/nu12123695

Obesity remains a major public health problem due to its increasing prevalence. Natural products have become common as adjunct therapeutic agents for treating obesity and preventing metabolic diseases. Cocoa and its products are commonly consumed worldwide. Dark chocolate, a rich source of polyphenols, has received attention lately for its beneficial role in the management of obesity; however, conflicting results are still being reported. This scoping review aims to provide a comprehensive understanding of the existing literature on the relationship and effects of cocoa and dark chocolate intake among obese adults. We searched multiple databases for research investigating the consumption of cocoa and/or dark chocolate in managing obesity among adults. This review includes epidemiological and human studies that were published in English over the last 10 years. Our review of the current literature indicates that epidemiological and human trials with obese adults have shown inconsistent results, which may be due to the different populations of subjects, and different types of cocoa products and doses used for intervention. Studies among obese adults are mainly focusing on obese individuals with comorbidities, as such more studies are needed to elucidate the role of cocoa polyphenols in weight control and preventing the risk of chronic diseases among obese individuals without comorbidities as well as healthy individuals. Careful adjustment of confounding factors would be required. The effects of cocoa and dark chocolate intake on obese adults were discussed, and further research is warranted to identify the gaps.

Matched MeSH terms: Chocolate/analysis*
Novel Amadori and Heyns compounds derived from short peptides found in dried cocoa beans

Andruszkiewicz PJ, D'Souza RN, Corno M, Kuhnert N

Food Res Int, 2020 07;133:109164.
PMID: 32466895 DOI: 10.1016/j.foodres.2020.109164

Chemical transformations of Amadori compounds are responsible for the formation of aroma volatiles at the end of the Maillard reaction cascade, which in turn contributes to unique organoleptic characteristics of chocolate. A large amount of short peptides reported in fermented cocoa suggests the existence of a much larger variety of these flavor precursors than previously suspected. An HPLC-MS-MS study was performed on dried Malaysian cocoa beans to identify novel Amadori and Heyns compounds. In total, 34 species were found, including 26 previously unknown derived from di- and tripeptides. We illustrate how the structures were elucidated via tandem MS experiments, as well as present a comparative study on their relative quantities in samples coming from 11 countries of origin. There were significant differences between them, and discrimination was possible by principal component analysis based on Amadori content alone. However, the PCA separation could be a result of various post-harvest practices exerted among said countries.

Matched MeSH terms: Chocolate*
Bacterial cellulose film coating as drug delivery system: physicochemical, thermal and drug release properties

Mohd Cairul Iqbal Mohd Amin, Abadi Gumah Abadi, Naveed Ahmad, Haliza Katas, Jamia Azdina Jamal

Sains Malaysiana, 2012;41:561-568.

There has been an increasing interest in the use of natural materials as drug delivery vehicles due to their biodegradability, biocompatibility and ready availability. These properties make bacterial cellulose (BC), from nata de coco, a promising biopolymer for drug delivery applications. The aim of this study was to investigate the film-coating and drug release properties of this biopolymer. Physicochemical, morphological and thermal properties of BC films were studied. Model tablets were film coated with BC, using a spray coating technique, and in vitro drug release studies of these tablets were investigated. It was found that BC exhibited excellent ability to form soft, flexible and foldable films without the addition
of any plasticizer. They were comparable to Aquacoat ECD (with plasticizer) in tensile strength, percentage elongation and elasticity modulus. Differential scanning calorimetry (DSC) BC showed a high Tg value indicating thermally stability of films. These results suggest that BC can be used as novel aqueous film-coating agent with lower cost and better film forming properties than existing film-coating agents.

Matched MeSH terms: Chocolate
Effect of different drying methods on the morphology, crystallinity, swelling ability and tensile properties of nata de coco

Norhayati Pa'e, Nur Idayu Abd Hamid, Norzieana Khairuddin, Khairul Azly Zahan, Kok FS, Bazlul Mobin Siddique, et al.

Sains Malaysiana, 2014;43:767-773.

Nata de coco or bacterial cellulose produced by Acetobacter xylinum is a unique type of biocellulose. It contains more than 90% of water. Dried nata was preferred compared to wet form since it is more convenient and portable with stable properties. Therefore, drying process is necessary in order to produce dried nata de coco. Drying method is a key factor that influenced the properties of dried nata de coco produced. The aim of this study was to investigate the effect of different drying methods on morphology, crystallinity, swelling ability and tensile strength of dried nata de coco. Nata de coco samples were dried using three physical drying methods such as oven, tray dryer or freeze dryer until it achieved 3-5% moisture content. Obviously, the three drying techniques produced web-like structured nata de coco and quite similar crystallinity which was in range between 87 and 89%. Freeze dried sample showed the largest swelling capacity and tensile strength which was found to be 148 MPa. Different drying method gave different properties of nata de coco. Therefore, the present work proposed the most suitable drying method can be utilized based on the properties of end product needed.

Matched MeSH terms: Chocolate

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