MyMedR

Displaying publications 1 - 20 of 39 in total

Abstract:

Sort:

Fulltext Effect of plant ontogeny on quantity and chemical constituents of essential oil in sweet basil (Ocimum Basilicum L.) grown in Sudan

Aburigal, Yasmin A. A., Elmogtaba, Elfadl Y., Sirible, Awatif M., Hamza, Nada B., Hussein, Ismail H., Mirghani, Mohamed E. S.

Biological and Natural Resources Engineering Journal, 2020;3(2):1-6.
MyJurnal

Sweet basil (Ocimum basilicum L.) is a very important food additive as well as for its therapeutic and cosmetic potential. The composition of essential oils in plants is affected by genetics and environmental conditions, which is determined by growth region and harvesting time in terms of ontogenetical variability. This study was carried out to assess the effect of plant ontogeny (pre-flowering, at flowering, fruiting) on essential oil content and chemical constituents for four sweet basil cultivated under irrigation conditions in the experimental farm of the National Oilseed Processing Research Institute (NOPRI), University of Gezira, Sudan. The essential oils were hydro-distilled from the leaves using Clevenger apparatus and the chemical constituents were determined by GC-MS. The results reveal that the essential oil yield content ranged from 0.1% to 0.2% at pre-flowering stage, whereas the oil content obtained at post-flowering stage was 0.1% for the investigated accessions. The highest essential oil content was recorded at flowering stage (0.2-0.5%), where the two Sudanese accessions had the maximum content (0.5%). The major chemical constituents, linalool, citral, methyleugenol, and eucalyptol reported at different developmental stages, punctuated between 5.73% and 32.93% in the four investigated accessions.

Matched MeSH terms: Food Additives
Gelatin controversies in food, pharmaceuticals, and personal care products: Authentication methods, current status, and future challenges

Ali E, Sultana S, Hamid SBA, Hossain M, Yehya WA, Kader A, et al.

Crit Rev Food Sci Nutr, 2018 Jun 13;58(9):1495-1511.
PMID: 28033035 DOI: 10.1080/10408398.2016.1264361

Gelatin is a highly purified animal protein of pig, cow, and fish origins and is extensively used in food, pharmaceuticals, and personal care products. However, the acceptability of gelatin products greatly depends on the animal sources of the gelatin. Porcine and bovine gelatins have attractive features but limited acceptance because of religious prohibitions and potential zoonotic threats, whereas fish gelatin is welcomed in all religions and cultures. Thus, source authentication is a must for gelatin products but it is greatly challenging due to the breakdown of both protein and DNA biomarkers in processed gelatins. Therefore, several methods have been proposed for gelatin identification, but a comprehensive and systematic document that includes all of the techniques does not exist. This up-to-date review addresses this research gap and presents, in an accessible format, the major gelatin source authentication techniques, which are primarily nucleic acid and protein based. Instead of presenting these methods in paragraph form which needs much attention in reading, the major methods are schematically depicted, and their comparative features are tabulated. Future technologies are forecasted, and challenges are outlined. Overall, this review paper has the merit to serve as a reference guide for the production and application of gelatin in academia and industry and will act as a platform for the development of improved methods for gelatin authentication.

Matched MeSH terms: Food Additives/analysis*
Fulltext Cytotoxicity effect of degraded and undegraded kappa and iota carrageenan in human intestine and liver cell lines

Ariffin SH, Yeen WW, Abidin IZ, Abdul Wahab RM, Ariffin ZZ, Senafi S

BMC Complement Altern Med, 2014;14:508.
PMID: 25519220 DOI: 10.1186/1472-6882-14-508

Carrageenan is a linear sulphated polysaccharide extracted from red seaweed of the Rhodophyceae family. It has broad spectrum of applications in biomedical and biopharmaceutical field. In this study, we determined the cytotoxicity of degraded and undegraded carrageenan in human intestine (Caco-2; cancer and FHs 74 Int; normal) and liver (HepG2; cancer and Fa2N-4; normal) cell lines.

Matched MeSH terms: Food Additives/adverse effects; Food Additives/chemistry
Fulltext Challenges and importance of traceability of halal raw materials in processed meat products: a review

Babji, A.S., Ghassem, M., Hong, P.K., Maizatul, S.M.S.

ASM Science Journal, 2012;6(2):144-147.
MyJurnal

Research and development trends will continue to design innovative composite foods in which muscle proteins are combined with non-conventional animal products, non-meat proteins and functional food additives, many of which have lost their original inherent properties and characteristics. Composite food are products with meat, non-meat proteins, fats, carbohydrates and functional ingredients such as pre-emulsion, probiotics, enzymes, bioactives, peptides, hormones, emulsifiers, gelatin, animal fats/oils, alcohol and visceral tissues. Traceability of halal meat raw materials should start at the point of animal breeding, production to the stage of halal slaughter, processing operations and final point of consumption. Traceability of food additives used in the food industry remains a major hurdle for the Muslim community seeking halal food. The processes and technological advancements made in raw material processing, ingredient extractions, modifications, purification and resynthesized into many food ingredients make the question of traceability and solving of the materials and processes that are halal a monumental task. Food is only halal if the entire food chain from farm to table, is processed, handled and stored in accordance with the syariah and/or halal standards or guidelines, such as in the Jabatan Kemajuan Islam Malaysia (JAKIM): General guidelines, Malaysia Standards MS 1500:2009 and Codex Alimentarius (Food Labeling). Here lies the challenge and importance of traceability to verify the ‘wholesomeness’ of the sources of halal raw materials and final meat-based food products.

Matched MeSH terms: Food Additives
Fulltext Review on Polygonum minus. Huds, a commonly used food additive in Southeast Asia

Christapher PV, Parasuraman S, Christina JM, Asmawi MZ, Vikneswaran M

Pharmacognosy Res, 2015 Jan-Mar;7(1):1-6.
PMID: 25598627 DOI: 10.4103/0974-8490.147125

Polygonum minus (Polygonaceae), generally known as 'kesum' in Malaysia is among the most commonly used food additive, flavoring agent and traditionally used to treat stomach and body aches. Raw or cooked leaves of P. minus are used in digestive disorders in the form of a decoction and the oil is used for dandruff. The pharmacological studies on P. minus have demonstrated antioxidant, in vitro LDL oxidation inhibition, antiulcer activity, analgesic activity, anti-inflammatory activity, in vitro antiplatelet aggregation activity, antimicrobial activity, digestive enhancing property and cytotoxic activity. The spectroscopic studies of essential oil of P. minus showed the presence of about 69 compounds, which are responsible for the aroma. The phytochemical studies showed presence of flavonoids and essential oils. This review is an effort to update the botanical, phytochemical, pharmacological and toxicological data of the plant P. minus.

Matched MeSH terms: Food Additives
Fulltext Monosodium glutamate induced oxidative stress in accessory reproductive organs of male sprague-dawley rats

Erni Norfardila Abu Hanipah, Nor Janna Yahya, Esther Mathias Ajik, Nur Afizah Yusoff, Izatus Shima Taib

Jurnal Sains Kesihatan Malaysia, 2018;16(101):67-73.
MyJurnal

Monosodium glutamate (MSG) is widely used as a food additive but its excessive intake leads to oxidative stress of several organs. However, the oxidative effect of MSG on male accessory reproductive organs remains unclear. Therefore, the aim of this study was to evaluate the effect of MSG on the status of oxidative stress and morphological alterations in the male accessory reproductive organs such as epididymis, prostate glands and seminal vesicle of Sprague-Dawley rats. A total of 24 male Sprague-Dawley rats were randomly divided into three groups with 8 rats per group. Control group received distilled water (1 ml/kg) while MSG60 and MSG120 received 60 mg/kg and 120 mg/kg of MSG, respectively. All the substances were administered via force feed oral for 28 consecutive days. At the end of the study, the rats were sacrificed to obtain the accessory organs for biochemical analysis and histological observations. The SOD activity in the epididymis showed a significant increase in MSG60 and MSG120 compared to control (p < 0.05). The GSH levels in the epididymis of MSG 120 showed a significant reduction (p < 0.05) compared to the control group. The levels of MDA and PC in the epididymis and prostate gland of MSG60 and MSG120 showed a significant increased (p < 0.05) compared to the control group. Histological alterations were found in the epididymis and prostate gland of MSG treated rats. In conclusion, MSG at both doses induced oxidative stress in the epididymis and prostate gland of experimental rats.

Matched MeSH terms: Food Additives
Kenaf (Hibiscus cannabinus L.) Seed and its Potential Food Applications: A Review

Giwa Ibrahim S, Karim R, Saari N, Wan Abdullah WZ, Zawawi N, Ab Razak AF, et al.

J Food Sci, 2019 Aug;84(8):2015-2023.
PMID: 31364175 DOI: 10.1111/1750-3841.14714

Kenaf belongs to the family Malvaceae noted for their economic and horticultural importance. Kenaf seed is a valuable component of kenaf plant. For several years, it has been primarily used as a cordage crop and secondarily as a livestock feed. The potential for using kenaf seeds as a source of food-based products has not been fully exploited. Consumers are becoming more interested in naturally healthy plant-based food products. Kenaf seed, the future crop with a rich source of essential nutrients and an excellent source of phytocompounds, might serve suitable roles in the production of value-added plant-based foods. At present kenaf seed and its value-added components have not been effectively utilized for both their nutritional and functional properties as either ingredient or major constituent of food products. This review focuses on the possible food applications of kenaf seed and its value-added components based on their nutritional composition and functional properties available in literature, with the purpose of providing an overview on the possible food applications of this underutilized seed. The review focuses on a brief introduction on kenaf plant, nutritional function, lipids and proteins composition and food applications of the seed. The review elaborately discusses the seed in terms of; bioactive components, antioxidants enrichment of wheat bread, antimicrobial agents, as edible flour, as edible oil and a source of protein in food system. The review closes with discussion on other possible food applications of kenaf seed. The need for food scientists and technologists to exploit this natural agricultural product as a value-added food ingredient is of great significance and is emphasized.

Matched MeSH terms: Food Additives/metabolism; Food Additives/chemistry
5-Methoxytryptamine reacts with natural food flavour to produce 6-methoxy tetrahydro-β-carbolines: in vitro investigation of their antioxidant and cytotoxicity properties

Goh TB, Koh RY, Yam MF, Azhar ME, Mordi MN, Mansor SM

Food Chem, 2015 Sep 15;183:208-16.
PMID: 25863630 DOI: 10.1016/j.foodchem.2015.03.044

Various 6-methoxytetrahydro-β-carboline derivatives, namely BEN (6-methoxy-1-phenyl-2,3,4,9-tetrahydro-1H-pyrido[3,4-b]indole), ANI (6-methoxy-1-(4-methoxyphenyl)-2,3,4,9-tetrahydro-1H-pyrido[3,4-b]indole), ACE (6-methoxy-1-methyl-2,3,4,9-tetrahydro-1H-pyrido[3,4-b]indole) and VAN (2-methoxy-4-(6-methoxy-2,3,4,9-tetrahydro-1H-pyrido[3,4-b]indol-1-l)phenol), were prepared via the Maillard reaction using food flavours and 5-methoxytryptamine in aqueous medium and were investigated for their in vitro antioxidant and cytotoxicity properties. These derivatives were found to exhibit moderate antioxidant properties, based on a combination of DPPH, ABTS and FRAP assays. The results suggested that the Maillard reaction could be used to generate β-carboline antioxidants. It was beneficial that VAN showed the highest antioxidant activity but the least cytotoxic activities on non-tumourous cell lines of NIH/3T3, CCD18-Co and B98-5 using MTT assay. ACE, ANI and BEN showed mild toxicity at effective antioxidative concentrations derived from DPPH and ABTS assays. Furthermore, they are safer compared to 5-fluorouracil, cisplatin and betulinic acid on NIH/3T3, CCD18-Co and B98-5 cells. In conclusion, the antioxidant and cytotoxicity properties of 6-methoxytetrahydro-β-carbolines were demonstrated for the first time.

Matched MeSH terms: Food Additives
Fulltext Collagen in food and beverage industries

Hashim, P., Mohd Ridzwan, M.S., Bakar, J., Mat Hashim, D.

International Food Research Journal, 2015;22(1):1-8.
MyJurnal

This paper reviews the structure, function and applications of collagens in food industry. Collagen is the most abundant protein in animal origin. It helps maintaining the structure of various tissues and organs. It is a modern foodstuff and widely used in food and beverage industries to improve the elasticity, consistency and stability of products. Furthermore, it also enhances the quality, nutritional and health value of the products. Collagen has been applied as protein dietary supplements, carriers, food additive, edible film and coatings. Therefore, this paper will review the functions and applications of collagen in the food and beverage industries. The structure and composition of collagen are also included.

Matched MeSH terms: Food Additives
Fulltext Functional expression of a novel α-amylase from Antarctic psychrotolerant fungus for baking industry and its magnetic immobilization

He L, Mao Y, Zhang L, Wang H, Alias SA, Gao B, et al.

BMC Biotechnol, 2017 02 28;17(1):22.
PMID: 28245836 DOI: 10.1186/s12896-017-0343-8

BACKGROUND: α-Amylase plays a pivotal role in a broad range of industrial processes. To meet increasing demands of biocatalytic tasks, considerable efforts have been made to isolate enzymes produced by extremophiles. However, the relevant data of α-amylases from cold-adapted fungi are still insufficient. In addition, bread quality presents a particular interest due to its high consummation. Thus developing amylases to improve textural properties could combine health benefits with good sensory properties. Furthermore, iron oxide nanoparticles provide an economical and convenient method for separation of biomacromolecules. In order to maximize the catalytic efficiency of α-amylase and support further applications, a comprehensive characterization of magnetic immobilization of α-amylase is crucial and needed.
RESULTS: A novel α-amylase (AmyA1) containing an open reading frame of 1482 bp was cloned from Antarctic psychrotolerant fungus G. pannorum and then expressed in the newly constructed Aspergillus oryzae system. The purified recombinant AmyA1 was approximate 52 kDa. AmyA1 was optimally active at pH 5.0 and 40 °C, and retained over 20% of maximal activity at 0-20 °C. The K m and V max values toward soluble starch were 2.51 mg/mL and 8.24 × 10-2 mg/(mL min) respectively, with specific activity of 12.8 × 103 U/mg. AmyA1 presented broad substrate specificity, and the main hydrolysis products were glucose, maltose, and maltotetraose. The influence of AmyA1 on the quality of bread was further investigated. The application study shows a 26% increase in specific volume, 14.5% increase in cohesiveness and 14.1% decrease in gumminess in comparison with the control. AmyA1 was immobilized on magnetic nanoparticles and characterized. The immobilized enzyme showed improved thermostability and enhanced pH tolerance under neutral conditions. Also, magnetically immobilized AmyA1 can be easily recovered and reused for maximum utilization.
CONCLUSIONS: A novel α-amylase (AmyA1) from Antarctic psychrotolerant fungus was cloned, heterologous expression in Aspergillus oryzae, and characterized. The detailed report of the enzymatic properties of AmyA1 gives new insights into fungal cold-adapted amylase. Application study showed potential value of AmyA1 in the food and starch fields. In addition, AmyA1 was immobilized on magnetic nanoparticles and characterized. The improved stability and longer service life of AmyA1 could potentially benefit industrial applications.

Matched MeSH terms: Food Additives/metabolism*; Food Additives/chemistry*
Photodynamic inactivation of Burkholderia cepacia by curcumin in combination with EDTA

Hu J, Lin S, Tan BK, Hamzah SS, Lin Y, Kong Z, et al.

Food Res Int, 2018 09;111:265-271.
PMID: 30007685 DOI: 10.1016/j.foodres.2018.05.042

Burkholderia cepacia (B. cepacia) is an aerobic Gram-negative bacillus found in various aquatic environments and can cause food contamination. We investigated the photodynamic antibacterial effects of food additive curcumin combined with EDTA on B. cepacia. We found a ~4-log reduction in B. cepacia viability when photo-irradiated with curcumin at 50 μM by blue LED light (16 mW/cm2) for 30 min with 0.4% (w/v) EDTA. Moreover, the bacterial morphological alterations and the leakage of intracellular contents were observed after photodynamic treatment. There were also obvious genomic DNA cleavage and a general loss of bacterial proteins assigned to large-scale protein degradation after photodynamic inactivation treatment. Collectively, curcumin in combination with EDTA illuminated by blue LED is a potential candidate for photodynamic inactivation of B. cepacia.

Matched MeSH terms: Food Additives/pharmacology*
Fulltext Vision-Based Apple Classification for Smart Manufacturing

Ismail A, Idris MYI, Ayub MN, Por LY

Sensors (Basel), 2018 Dec 10;18(12).
PMID: 30544660 DOI: 10.3390/s18124353

Smart manufacturing enables an efficient manufacturing process by optimizing production and product transaction. The optimization is performed through data analytics that requires reliable and informative data as input. Therefore, in this paper, an accurate data capture approach based on a vision sensor is proposed. Three image recognition methods are studied to determine the best vision-based classification technique, namely Bag of Words (BOW), Spatial Pyramid Matching (SPM) and Convolutional Neural Network (CNN). The vision-based classifiers categorize the apple as defective and non-defective that can be used for automatic inspection, sorting and further analytics. A total of 550 apple images are collected to test the classifiers. The images consist of 275 non-defective and 275 defective apples. The defective category includes various types of defect and severity. The vision-based classifiers are trained and evaluated according to the K-fold cross-validation. The performances of the classifiers from 2-fold, 3-fold, 4-fold, 5-fold and 10-fold are compared. From the evaluation, SPM with SVM classifier attained 98.15% classification accuracy for 10-fold and outperformed the others. In terms of computational time, CNN with SVM classifier is the fastest. However, minimal time difference is observed between the computational time of CNN and SPM, which were separated by only 0.05 s.

Matched MeSH terms: Food Additives
Fulltext Food additive "lauric acid" possess non-toxic profile on biochemical, haematological and histopathological studies in female Sprague Dawley (SD) rats

Khan HU, Aamir K, Sisinthy SP, Nagojappa NBS, Arya A

PeerJ, 2020;8:e8805.
PMID: 32266118 DOI: 10.7717/peerj.8805

Background: Lauric acid (LA), a common constituent of coconut oil, is used as food additives and supplements in various formulations. Despite various potential pharmacological properties, no scientific evidence on its dose-related toxicity and safety is available till date.
Objective: The current study was conducted to evaluate acute oral toxicity of LA on normal rats.
Methods: The study was conducted in accordance with the Organization for Economic Co-operation and Development guidelines (OECD 423) with slight modifications. LA was administered orally to female Sprague Dawley (SD) rats (n = 6/group) at a single dose of 300 and 2,000 mg/kg body weight, respectively, while normal control received vehicle only. Animals from all the three groups were monitored for any behavioural and toxicological changes and mortality for two weeks. Food and fluid consumption, body weight was monitored on daily basis. At the end (on day 15th) of the experimental period, blood was collected for haematological and biochemical analysis. Further, all the animals were euthanized, and internal organs were harvested for histopathological investigation using four different stainings; haematoxylin and eosin, Masson trichrome, Periodic Acid Schiff and Picro Sirius Red for gross pathology through microscopical observation.
Results: The study results showed no LA treatment-related mortality and morbidity at two different dosages. Daily food and water consumption, body weight, relative organ weight, haematological, and biochemical analysis were observed to be normal with no severe alterations to the internal tissues.
Conclusion: The current finding suggests that single oral administration of LA, even up to 2,000 mg/kg body weight, did not exhibit any signs of toxicity in SD rats; thus, it was safe to be used on disease models in animals.

Matched MeSH terms: Food Additives
Trachyibana sarawakiensis gen. nov., sp. nov., a remarkable new genus and species from Malaysia (Acari: Uropodina: Trachyuropodidae)

Kontschán J

Zootaxa, 2015;3915(1):272-8.
PMID: 25662124 DOI: 10.11646/zootaxa.3915.2.6

A new genus Trachyibana gen. nov. is described and illustrated on the basis of Trachyibana sarawakiensis sp. nov. from Malaysia. The new genus belongs to the family Trachyuropodidae, on the basis of its fringed internal malae, the T-shaped dorsal setae and the position of hypostomal setae h3 (lateral to h1-h2-h4). The new genus differs from the other trachyuropodid genera and species by its lemon-shaped idiosoma, the presence of deep opisthogastric ventral furrows, and the absence of strongly sclerotised dorsal structures.

Matched MeSH terms: Food Additives
The levels of mercury, methylmercury and selenium and the selenium health benefit value in grey-eel catfish (Plotosus canius) and giant mudskipper (Periophthalmodon schlosseri) from the Strait of Malacca

Looi LJ, Aris AZ, Haris H, Yusoff FM, Hashim Z

Chemosphere, 2016 Jun;152:265-73.
PMID: 26974481 DOI: 10.1016/j.chemosphere.2016.02.126

The present study examined the concentrations of mercury (Hg), methylmercury (MeHg), and selenium (Se) in the multiple tissues of the Plotosus canius and Periophthalmodon schlosseri collected from the Strait of Malacca. The mean value in mg kg(-1) of Hg (P. canius: 0.34 ± 0.19; P. schlosseri: 0.32 ± 0.18) and MeHg in muscle (P. canius: 0.14 ± 0.11; P. schlosseri: 0.17 ± 0.11) were below the Codex general standard for contaminants and toxins in food and feed (CODEX STAN 193-1995), the Malaysian Food Regulation 1985 and the Japan Food Sanitation Law. For P. canius, the liver contained the highest concentrations of Hg (0.48 ± 0.07 mg kg(-1)) and MeHg (0.21 ± 0.00 mg kg(-1)), whereas for P. schlosseri, the gill contained the highest concentrations of Hg (0.36 ± 0.06 mg kg(-1)) and MeHg (0.21 ± 0.05 mg kg(-1)). The highest concentration of (80)Se (mg kg(-1)) was observed in the liver of P. canius (20.34 ± 5.68) and in the gastrointestinal tract (3.18 ± 0.42) of P. schlosseri. The selenium:mercury (Se:Hg) molar ratios were above 1 and the positive selenium health benefit value (HBVSe) suggesting the possible protective effects of Se against Hg toxicity. The estimate weekly intakes (EWIs) in μg kg(-1) body weight (bw) week(-1) of Hg (P. canius: 0.27; P. schlosseri: 0.15) and MeHg (P. canius: 0.11; P. schlosseri: 0.08) were found to be lower than the provisional tolerable weekly intake established by the Joint FAO/WHO Expert Committee on Food Additives (JECFA). Based on the calculated EWIs, P. canius, and P. schlosseri were found to be unlikely to cause mercury toxicity in human consumption.

Matched MeSH terms: Food Additives
Novel protocol optimized for microalgae lutein used as food additives

Low KL, Idris A, Mohd Yusof N

Food Chem, 2020 Mar 01;307:125631.
PMID: 31634761 DOI: 10.1016/j.foodchem.2019.125631

Lutein available in the current market is derived from marigold petals. However, extensive studies showed that microalgae are rich in lutein content and potentially exploitable for its dietary and other industrial applications. In this study, microwave assisted binary phase solvent extraction method (MABS) was the novel protocol being developed and optimized to achieve maximum lutein recovery from microalgae Scenedesmus sp. biomass. Results showed that 60% potassium hydroxide solution with acetone in the ratio of 0.1 (ml/ml) was the ideal binary phase solvent composition. Empirical model developed using response surface methodology revealed highest lutein content can be recovered through MABS extraction method at 55 °C treatment temperature, 36 min in extraction time, 0.7 (mg/ml) for biomass to solvent ratio, 250 Watt microwave power and 250 rpm stirring speed. This optimized novel protocol had increased the amount of lutein recovered by 130% and shorten the overall extraction time by 3-folds.

Matched MeSH terms: Food Additives*
Effects of the phloemic stress on the growth, development and quality of wax apple (Syzygium samarangense) cv. jambu madu

Mohammad Moneruzzaman Khandaker, Normaniza Osman, Abm Sharif Hossain, Amru Nasrulhaq Boyce

Sains Malaysiana, 2012;41:553-560.

A study was carried out to investigate the effects of different girdling techniques on the growth, development and quality of red wax apple fruits (Syzygium samarangense). Selected horticultural parameters were monitored at one week interval during the growth period from December 2008 to October 2010, using I, C, V shaped, 50%, and 100% girdling. Girdling was applied 2 weeks before flowering. The results showed that the C-shaped girdling technique produced the best results with regard to the fruit setting and chlorophyll content in comparison to the control and the other girdling
techniques employed. Furthermore, C-shaped girdling enhanced faster fruit growth producing the best final fruit length and diameter. In addition to significantly increased yield, juice percentage, leaf dry matter, biomass and TSS content of fruits. It was also observed that 50% girdling decreased fruit dropping. V-shaped girdling also increased the number of bud and reduced bud dropping compared to control. I-shaped girdle fruits produced the highest amount of K+ content in fruit juice compared to other treatments. The color development of the fruit peel in 100% girdling was also the highest among the treatments. From this study, it can be concluded that C-shaped girdling applied two weeks before flowering produced better fruit growth, yield and quality of red wax apple fruits under field conditions.

Matched MeSH terms: Food Additives
Fulltext Separation of steviol glycosides from stevia rebaudiana using different aqueous extraction techniques

Mustapha bin Akil, Chong, Saw Peng, Norellia binti Bahari

Borneo International Journal of Biotechnology, 2020;1(1):77-87.
MyJurnal

Stevia rebaudiana has recently gained the attention of the food industry as one of the natural sweeteners. The sweet flavour is contributed by the glycoside compounds, especially the rebaudioside A and stevioside, which are the stevia main chemical markers. The aim of the work reported here was to compare the different extraction techniques of stevia leaves using different technologies such as the high pressure and ultrasonic on the extraction of steviol glycosides. In this paper, the extraction techniques yielding the highest glycosides from the leaves of Stevia rebaudiana were determined using hot water extraction (HWE), pressurised liquid extraction (PLE) and ultrasound-assisted extraction (UAE). The steviol glycoside yields were quantified by two chemical markers, rebaudioside A and stevioside of Stevia rebaudiana using highperformance liquid chromatography (HPLC) analysis. The result showed that the HWE managed to obtain 1,110 mg of steviol glycosides. The PLE obtained 294 mg steviol glycosides and the UAE obtained 427.5 mg steviol glycosides. As a conclusion, the results suggested the most efficient technique for stevia extraction in this study was the HWE.

Matched MeSH terms: Food Additives
Effect of ascorbic acid on the monosodium glutamate-induced neurobehavioral changes in periadolescent rats

Narayanan SN, Kumar RS, Paval J, Nayak S

Bratisl Lek Listy, 2010;111(5):247-52.
PMID: 20568412

In the current study we evaluated adverse effects of monosodium glutamate (MSG) on memory formation and its retrieval as well as the role of ascorbic acid (Vitamin-C) in prevention of MSG-induced alteration of neurobehavioral performance in periadolescent rats.

Matched MeSH terms: Food Additives/pharmacology*
Incorporation of dietary fibre-rich oyster mushroom (Pleurotus sajor-caju) powder improves postprandial glycaemic response by interfering with starch granule structure and starch digestibility of biscuit

Ng SH, Robert SD, Wan Ahmad WA, Wan Ishak WR

Food Chem, 2017 Jul 15;227:358-368.
PMID: 28274444 DOI: 10.1016/j.foodchem.2017.01.108

The purpose of this study was to determine the effects of Pleurotus sajor-caju (PSC) powder addition at 0, 4, 8 and 12% levels on the nutritional values, pasting properties, thermal characteristics, microstructure, in vitro starch digestibility, in vivo glycaemic index (GI) and sensorial properties of biscuits. Elevated incorporation levels of PSC powder increased the dietary fibre (DF) content and reduced the pasting viscosities and starch gelatinisation enthalpy value of biscuits. The addition of DF-rich PSC powder also interfered with the integrity of the starch granules by reducing the sizes and inducing the uneven spherical shapes of the starch granules, which, in turn, resulted in reduced starch susceptibility to digestive enzymes. The restriction starch hydrolysis rate markedly reduced the GI of biscuits. The incorporation of 8% PSC powder in biscuits (GI=49) could be an effective way of developing a nutritious and low-GI biscuit without jeopardizing its desirable sensorial properties.

Matched MeSH terms: Food Additives/analysis; Food Additives/metabolism*

Filters

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

External Links