Displaying publications 1 - 20 of 101 in total

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  1. Design of the South East Asian Nutrition Survey (SEANUTS): a four-country multistage cluster design study
    Schaafsma A, Deurenberg P, Calame W, van den Heuvel EG, van Beusekom C, Hautvast J, et al.
    Br J Nutr, 2013 Sep;110 Suppl 3:S2-10.
    PMID: 24016763 DOI: 10.1017/S0007114513002067
    Nutrition is a well-known factor in the growth, health and development of children. It is also acknowledged that worldwide many people have dietary imbalances resulting in over- or undernutrition. In 2009, the multinational food company FrieslandCampina initiated the South East Asian Nutrition Survey (SEANUTS), a combination of surveys carried out in Indonesia, Malaysia, Thailand and Vietnam, to get a better insight into these imbalances. The present study describes the general study design and methodology, as well as some problems and pitfalls encountered. In each of these countries, participants in the age range of 0·5-12 years were recruited according to a multistage cluster randomised or stratified random sampling methodology. Field teams took care of recruitment and data collection. For the health status of children, growth and body composition, physical activity, bone density, and development and cognition were measured. For nutrition, food intake and food habits were assessed by questionnaires, whereas in subpopulations blood and urine samples were collected to measure the biochemical status parameters of Fe, vitamins A and D, and DHA. In Thailand, the researchers additionally studied the lipid profile in blood, whereas in Indonesia iodine excretion in urine was analysed. Biochemical data were analysed in certified laboratories. Study protocols and methodology were aligned where practically possible. In December 2011, data collection was finalised. In total, 16,744 children participated in the present study. Information that will be very relevant for formulating nutritional health policies, as well as for designing innovative food and nutrition research and development programmes, has become available.
    Matched MeSH terms: Food Industry
  2. Homogeneous, heterogeneous and enzymatic catalysis for transesterification of high free fatty acid oil (waste cooking oil) to biodiesel: a review
    Lam MK, Lee KT, Mohamed AR
    Biotechnol Adv, 2010 Jul-Aug;28(4):500-18.
    PMID: 20362044 DOI: 10.1016/j.biotechadv.2010.03.002
    In the last few years, biodiesel has emerged as one of the most potential renewable energy to replace current petrol-derived diesel. It is a renewable, biodegradable and non-toxic fuel which can be easily produced through transesterification reaction. However, current commercial usage of refined vegetable oils for biodiesel production is impractical and uneconomical due to high feedstock cost and priority as food resources. Low-grade oil, typically waste cooking oil can be a better alternative; however, the high free fatty acids (FFA) content in waste cooking oil has become the main drawback for this potential feedstock. Therefore, this review paper is aimed to give an overview on the current status of biodiesel production and the potential of waste cooking oil as an alternative feedstock. Advantages and limitations of using homogeneous, heterogeneous and enzymatic transesterification on oil with high FFA (mostly waste cooking oil) are discussed in detail. It was found that using heterogeneous acid catalyst and enzyme are the best option to produce biodiesel from oil with high FFA as compared to the current commercial homogeneous base-catalyzed process. However, these heterogeneous acid and enzyme catalyze system still suffers from serious mass transfer limitation problems and therefore are not favorable for industrial application. Nevertheless, towards the end of this review paper, a few latest technological developments that have the potential to overcome the mass transfer limitation problem such as oscillatory flow reactor (OFR), ultrasonication, microwave reactor and co-solvent are reviewed. With proper research focus and development, waste cooking oil can indeed become the next ideal feedstock for biodiesel.
    Matched MeSH terms: Food Industry
  3. Fulltext Heavy Metal contamination of Dietary Supplements products available in the UAE markets and the associated risk
    Jairoun AA, Shahwan M, Zyoud SH
    Sci Rep, 2020 11 02;10(1):18824.
    PMID: 33139833 DOI: 10.1038/s41598-020-76000-w
    A specific safety concern is the possibility that a dietary supplement could be contaminated with heavy metals. This research was undertaken to investigate the daily exposure levels of heavy metals in dietary supplements available in the UAE and to explore the factors associated with the contamination of dietary supplements with heavy metals. A total of 277 dietary supplement samples were collected from the UAE market and prepared for the analysis of selected heavy metal contamination. Inductively coupled plasma mass spectrometry (ICP-MS) was used to determine the presence of heavy metals. The average daily intake of cadmium was 0.73 μg [95% CI 0.61-0.85], compared to the acceptable daily intake (ADI) of 6 μg; the daily intake of lead was 0.85 μg [95% CI 0.62-1.07], compared to the acceptable daily intake (ADI) of 20 μg; and the daily intake of arsenic was 0.67 μg [95% CI 0.57-0.78], compared to the acceptable daily intake of 10 μg. Although the dietary supplements available in the UAE have low levels of heavy metal contamination, numerous individuals are consuming a number of different dietary supplements every day and thereby may experience a cumulative level of toxic exposure. Dietary supplements formulations (Categories), dosage forms and country of origin are strong determents of heavy metal contamination in dietary supplements products.
    Matched MeSH terms: Food Industry
  4. Fulltext Effect of C/N ratio and media optimization through response surface methodology on simultaneous productions of intra- and extracellular inulinase and invertase from Aspergillus niger ATCC 20611
    Dinarvand M, Rezaee M, Masomian M, Jazayeri SD, Zareian M, Abbasi S, et al.
    Biomed Res Int, 2013;2013:508968.
    PMID: 24151605 DOI: 10.1155/2013/508968
    The study is to identify the extraction of intracellular inulinase (exo- and endoinulinase) and invertase as well as optimization medium composition for maximum productions of intra- and extracellular enzymes from Aspergillus niger ATCC 20611. From two different methods for extraction of intracellular enzymes, ultrasonic method was found more effective. Response surface methodology (RSM) with a five-variable and three-level central composite design (CCD) was employed to optimize the medium composition. The effect of five main reaction parameters including sucrose, yeast extract, NaNO₃, Zn⁺², and Triton X-100 on the production of enzymes was analyzed. A modified quadratic model was fitted to the data with a coefficient of determination (R²) more than 0.90 for all responses. The intra-extracellular inulinase and invertase productions increased in the range from 16 to 8.4 times in the optimized medium (10% (w/v) sucrose, 2.5% (w/v) yeast extract, 2% (w/v) NaNO₃, 1.5 mM (v/v) Zn⁺², and 1% (v/v) Triton X-100) by RSM and from around 1.2 to 1.3 times greater than in the medium optimized by one-factor-at-a-time, respectively. The results of bioprocesses optimization can be useful in the scale-up fermentation and food industry.
    Matched MeSH terms: Food Industry
  5. Exploring the antioxidant potential of lignin isolated from black liquor of oil palm waste
    Bhat R, Khalil HP, Karim AA
    C. R. Biol., 2009 Sep;332(9):827-31.
    PMID: 19748457 DOI: 10.1016/j.crvi.2009.05.004
    This study was conducted to evaluate the potential antioxidant activity of lignin obtained from black liquor, a hazardous waste product generated during the extraction of palm oil. Antioxidant potential of the extracted lignin was evaluated by dissolving the extracted samples in 2 different solvent systems, namely, 2-methoxy ethanol and DMSO. Results revealed high percent inhibition of the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical in the lignin sample dissolved in 2-methoxy ethanol over DMSO (concentration range of 1-100 microg/ml). Lignin extracted in 2-methoxy ethanol exhibited higher inhibition percentage (at 50 microg/ml, 84.2%), whereas a concentration of 100 microg/ml was found to be effective in the case of the DMSO solvent (69.8%). Fourier transform infrared (FTIR) spectrometry revealed that the functional groups from the extracted lignin and commercial lignin were highly similar, indicating the purity of the lignin extracted from black liquor. These results provide a strong basis for further applications of lignin in the food industry and also illustrate an eco-friendly approach to utilize oil palm black liquor.
    Matched MeSH terms: Food Industry
  6. Synthesis of methyl esters from waste cooking oil using construction waste material as solid base catalyst
    Balakrishnan K, Olutoye MA, Hameed BH
    Bioresour Technol, 2013 Jan;128:788-91.
    PMID: 23186664 DOI: 10.1016/j.biortech.2012.10.023
    The current research investigates synthesis of methyl esters by transesterification of waste cooking oil in a heterogeneous system, using barium meliorated construction site waste marble as solid base catalyst. The pretreated catalyst was calcined at 830 °C for 4h prior to its activity test to obtained solid oxide characterized by scanning electron microscopy/energy dispersive spectroscopy, BET surface area and pore size measurement. It was found that the as prepared catalyst has large pores which contributed to its high activity in transesterification reaction. The methyl ester yield of 88% was obtained when the methanol/oil molar ratio was 9:1, reaction temperature at 65 °C, reaction time 3h and catalyst/oil mass ratio of 3.0 wt.%. The catalyst can be reused over three cycles, offer low operating conditions, reduce energy consumption and waste generation in the production of biodiesel.
    Matched MeSH terms: Food Industry
  7. Culture and molecular identification of fungal contaminants in edible bird nests
    Chen JX, Wong SF, Lim PK, Mak JW
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess, 2015;32(12):2138-47.
    PMID: 26429550 DOI: 10.1080/19440049.2015.1101494
    Widespread food poisoning due to microbial contamination has been a major concern for the food industry, consumers and governing authorities. This study is designed to determine the levels of fungal contamination in edible bird nests (EBNs) using culture and molecular techniques. Raw EBNs were collected from five house farms, and commercial EBNs were purchased from five Chinese traditional medicine shops (companies A-E) in Peninsular Malaysia. The fungal contents in the raw and commercial EBNs, and boiled and unboiled EBNs were determined. Culturable fungi were isolated and identified. In this study, the use of these methods revealed that all EBNs had fungal colony-forming units (CFUs) that exceeded the limit set by Standards and Industrial Research Institute of Malaysia (SIRIM) for yeast and moulds in EBNs. There was a significant difference (p < 0.05) in the number of types of fungi isolated from raw and commercial EBNs, but no significant difference in the reduction of the number of types of fungi after boiling the EBNs (p > 0.05). The types of fungi isolated from the unboiled raw EBNs were mainly soil, plant and environmental fungi, while the types of fungi isolated from the boiled raw EBNs, unboiled and boiled commercial EBNs were mainly environmental fungi. Aspergillus sp., Candida sp., Cladosporium sp., Neurospora sp. and Penicillum sp. were the most common fungi isolated from the unboiled and boiled raw and commercial EBNs. Some of these fungi are mycotoxin producers and cause opportunistic infections in humans. Further studies to determine the mycotoxin levels and methods to prevent or remove these contaminations from EBNs for safe consumption are necessary. The establishment and implementation of stringent regulations for the standards of EBNs should be regularly updated and monitored to improve the quality of the EBNs and consumer safety.
    Matched MeSH terms: Food Industry
  8. Bioengineering of microbial transglutaminase for biomedical applications
    Chan SK, Lim TS
    Appl Microbiol Biotechnol, 2019 Apr;103(7):2973-2984.
    PMID: 30805670 DOI: 10.1007/s00253-019-09669-3
    Microbial transglutaminase (mTGase) is commonly known in the food industry as meat glue due to its incredible ability to "glue" meat proteins together. Aside from being widely exploited in the meat processing industries, mTGase is also widely applied in other food and textile industries by catalysing the formation of isopeptide bonds between peptides or protein substrates. The advancement of technology has opened up new avenues for mTGase in the field of biomedical engineering. Efforts have been made to study the structural properties of mTGase in order to gain an in-depth understanding of the structure-function relationship. This review highlights the developments in mTGase engineering together with its role in biomedical applications including biomaterial fabrication for tissue engineering and biotherapeutics.
    Matched MeSH terms: Food Industry
  9. Identification of curcumin as a potential α-glucosidase and dipeptidyl-peptidase 4 inhibitor: Molecular docking study, in vitro and in vivo biological evaluation
    Cao W, Chen X, Chin Y, Zheng J, Lim PE, Xue C, et al.
    J Food Biochem, 2021 Apr 04.
    PMID: 33817806 DOI: 10.1111/jfbc.13686
    Natural compounds have tremendous potential to regulate glucose metabolism, but conventional methods for studying their bioactivities are usually labor intensive. Here, hypoglycemic properties in 22 selected food-derived compounds were examined using molecular docking. The results indicated that curcumin is an inhibitor of both α-glucosidase and dipeptidyl-peptidase 4 (DPP-4), which are important for glycemic control. These effects of curcumin were also confirmed by enzymatic determination in vitro. Furthermore, curcumin significantly improved diet-induced hyperglycemia (e.g., fasting plasma glucose levels and glycogen storage in muscle or liver) in mice. This might be attributed to its inhibitory effects on the activities of α-glucosidase and DPP-4 in vivo. Curcumin also upregulated the expression of genes (e.g., glucagon-like peptide 1) related to DPP-4 activity in the small intestine. In conclusion, curcumin is a potential ingredient of functional foods used for diet-induced hyperglycemia management. PRACTICAL APPLICATIONS: Curcumin has been widely used as a colorant in the food industry. Moreover, a growing number of studies have described its diverse biological functions, such as anti-inflammatory, anti-oxidant, and anti-angiogenic activities. Thus, curcumin is regarded as a potential ingredient in functional foods. Our results highlighted the hyperglycemic effect of curcumin, suggesting that curcumin may be included in food products for hyperglycemic patients.
    Matched MeSH terms: Food Industry
  10. Fulltext Reduction of the acidity and peroxide numbers of tengkawang butter (Shorea stenoptera) using thermal and acid activated bentonites
    Darmawan MA, Muhammad BZ, Harahap AFP, Ramadhan MYA, Sahlan M, Haryuni, et al.
    Heliyon, 2020 Dec;6(12):e05742.
    PMID: 33364505 DOI: 10.1016/j.heliyon.2020.e05742
    Tengkawang fat (Shorea stenoptera), from an indigenous plant of the Kalimantan forest, has excellent potential as an alternative source of vegetable fat because it has a high level of fatty acids composition. Activated natural bentonite can be used as a bleaching agent to improve the quality of tengkawang fat. This research aims to reduce the acidity, peroxide number values and identify the physicochemical properties (fatty acid composition, nutrients, and thermal) of tengkawang butter. Initially, tengkawang samples from Nanga Yen and Sintang were pre-treated using the degumming process with 1% phosphoric acid and the neutralization process with a 1 M NaOH 10% w/w solution. The results show that the acidity (mg NaOH/g) of the tengkawang fat samples was reduced from 11.00 to 3.36 when using bentonite activated at 200 °C. The bentonite activated with 0.5 M HCl reduced the acidity to 3.61. The peroxide number (meq O2/kg) of the tengkawang fat samples was reduced from 9.45 to 4.84 and 3.47 by bleaching with thermal-activated and acid-activated bentonites, respectively. Peroxide value correlates with β-carotene content. The smaller of the β-carotene content, the smaller the peroxide value. The acidity, peroxide number, and iodine number values from tengkawang fat after treatment adhere to the SNI 2903: 2016 standard. The main content of fatty acids in tengkawang fat is palmitic acid, stearic acid, and oleic acid. These results show that both products are suitable for the food industry in terms of the acid and peroxide numbers. The application of this research results will assist local people in increasing the economic value of the product from tengkawang plant, which is an indigenous plant from Kalimantan.
    Matched MeSH terms: Food Industry
  11. Rhodovulum sulfidophilum in the treatment and utilization of sardine processing wastewater
    Azad SA, Vikineswary S, Chong VC, Ramachandran KB
    Lett Appl Microbiol, 2004;38(1):13-8.
    PMID: 14687209
    Rhodovulum sulfidophilum was grown in settled undiluted and nonsterilized sardine processing wastewater (SPW). The aims were to evaluate the effects of inoculum size and media on the biomass production with simultaneous reduction of chemical oxygen demand (COD).
    Matched MeSH terms: Food Industry
  12. Fulltext LACTIC ACID BACTERIA ISOLATED FROM LOCALLY PRODUCED VINEGARS AND THEIR ANTIBACTERIAL ACTIVITY AGAINST FOODBORNE BACTERIA
    AGNES LEE CHIU NEE, MOHD NIZAM LANI, ROZILA ALIAS, ZAITON HASSAN
    UMT Journal of Undergraduate Research, 2019;1(2):1-7.
    MyJurnal
    Vinegars are most widely used as preservatives in food industry. Vinegars are known for their health benefits; however, the roles of vinegar-associated microflora in locally produced vinegars are not well established. The objectives of this study are to isolate and identify the lactic acid bacteria (LAB) from black rice vinegar and coconut vinegar, measure their pH and titratable acidity, and determine their antibacterial activity. LAB was isolated using cultural method. Phenotypic characterization of LAB was carried out using Gram-staining, oxidase test, catalase test and API 50 CHL Kit. Results from API 50 CHL Kit confirmed that BRV03M strain from black rice vinegar and CV03M strain from coconut vinegar were Lactobacillus paracaseissp. paracasei. The identified bacteria in both samples were consistent as L. paracaseiusing 16S rDNAgene sequences with 93% and 99% similarity, respectively. The pH and titratable acidity percentage of both vinegars were also determined. The stability of Cell Free Supernatant-Lactic Acid Bacteria (CFS-LAB) strains within 14 days on their inhibition against selected pathogenic bacteria was determined using agar well diffusion method. The CFS-LAB strain isolated from black rice vinegar (BRV03M) was more stable within 14 days than coconut vinegar in inhibiting tested bacteria, suggesting this strain has great potential as natural antibacterial agents.
    Matched MeSH terms: Food Industry
  13. 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 Industry
  14. Fulltext Beneficial effects of commercial Assam green tea infusion on the microbial growth and oxidative stability of cooked beef
    Kristanti, R.A., Hadibarata, T., Punbusayakul, N.
    International Food Research Journal, 2014;21(4):1313-1320.
    MyJurnal
    Natural preservatives having the great antioxidant and antimicrobial activity have been utilized in the food industry for many years. In the present study, the effect of of two brands of commercial Assam green tea infusion (represented by A and B) and 0.02% BHA/BHT on microbial growth, anti-lipid oxidation and color change were investigated in cooked beef. The green tea concentration has influenced to the results. It was found that A and B at the concentration of 250 mg/mL significantly reduced the population of Staphylococcus aureus, Listeria monocytogenes, Salmonella typhimurium and E. coli in the cooked beef to an undetectable level within 2 days of storage at 4oC. A and B also exhibited higher anti-lipid oxidation activity compared to 0.02% BHA/BHT, and control. Assam green tea infusions in cooked beef significantly increased ∆ L*
    value and decreased ∆ a* and ∆ b* value (p ≤ 0.05). These indicate that Assam green tea infusion might be a potential candidate as a natural preservative for beef and other types of food.
    Matched MeSH terms: Food Industry
  15. Fulltext Phenolics, flavonoids content and antioxidant activities of 4 Malaysian herbal plants
    Azizah Othman, Nor Juwariah Mukhtar, Nurul Syakirin Ismail, Sui Kiat Chang
    International Food Research Journal, 2014;21(2):759-766.
    MyJurnal
    Water and ethanolic extracts of four Malaysian local herbs, Tenggek burung (Melicope Iunu-ankenda), Kesum (Polygonum minus), Curry leave (Murraya Koenigii) and Salam (Eugenia polyantha) were investigated for their total phenolic content (TPC), total flavonoids content (TFC) and antioxidant activities (AA). Total phenolic content (TPC) of the herbs was determined using Folin-Ciocalteu reagent assay while the total flavonoid content (TFC) was determined based on aluminium chloride-flavonoid assay. The determination of AA was done using 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activitiy and β-carotene bleaching assays (BCB). Different extraction solvents significantly affected the TPC, TFC and AA of all herbs studied (p < 0.05). Both Tenggek burung and Kesum showed highest TPC, TFC and AA regardless of extraction solvents compared to Curry leave and Salam. All herbs showed strong positive correlation between TPC and DPPH assay. However, negative and low correlation between TFC and AA were obtained for all herbs studied. This showed that phenolic compounds of certain structures were responsible for the AA of all the herbs in this study. In conclusion, all herbs in this study except curry leave could be inexpensive sources of good natural antioxidants with nutraceutical potential in food industry.
    Matched MeSH terms: Food Industry
  16. Fulltext Composition of amino Acids, fatty acids, minerals and dietary fiber in some of the local and import rice varieties of Malaysia
    Thomas, R., Bhat, Rajeev, Kuang, Y.T.
    International Food Research Journal, 2015;22(3):1148-1155.
    MyJurnal
    In this study, three popular, regionally grown rice varieties (Bario, brown and white) were compared with three of the most popular and highly marketed imported rice varieties (black, glutinous and basmati rice) in Penang region of Malaysia. Rice samples were evaluated for amino acids, fatty acids, minerals, heavy metals and dietary fiber composition. Overall, amino acids content among all the rice samples were comparable to each other. Results with regard to minerals showed potassium to be high in brown rice (197.41 mg/100g), while magnesium was recorded to be high in black rice (107.21 mg/100g). Heavy metals such as cadmium, nickel, mercury and lead, though present, they were in negligible amounts. Among all the rice varieties investigated, the total saturated fatty acid and unsaturated fatty acid content was highest in black rice (5.89%). The soluble dietary fiber was higher in white rice (16.39%), whereas insoluble dietary fiber was high in brown (16.51%) and black rice (14.49%), respectively. Results generated from this study is anticipated to benefit both the health wary consumers (based on their potential nutritional attributes) as well as the local food industries to choose the best rice variety while developing novel rice based food products.
    Matched MeSH terms: Food Industry
  17. Extent of implementation of food environment policies by the Malaysian Government: gaps and priority recommendations
    Ng S, Swinburn B, Kelly B, Vandevijvere S, Yeatman H, Ismail MN, et al.
    Public Health Nutr, 2018 Dec;21(18):3395-3406.
    PMID: 30277185 DOI: 10.1017/S1368980018002379
    OBJECTIVE: To determine the degree of food environment policies that have been implemented and supported by the Malaysian Government, in comparison to international best practice, and to establish prioritised recommendations for the government based on the identified implementation gaps.

    DESIGN: The Healthy Food-Environment Policy Index (Food-EPI) comprises forty-seven indicators of government policy practice. Local evidence of each indicator was compiled from government institutions and verified by related government stakeholders. The extent of implementation of the policies was rated by experts against international best practices. Rating results were used to identify and propose policy actions which were subsequently prioritised by the experts based on 'importance' and 'achievability' criteria. The policy actions with relatively higher 'achievability' and 'importance' were set as priority recommendations for government action.

    SETTING: Malaysia.

    SUBJECTS: Twenty-six local experts.

    RESULTS: Majority (62 %) of indicators was rated 'low' implementation with no indicator rated as either 'high' or 'very little, if any' in terms of implementation. The top five recommendations were (i) restrict unhealthy food marketing in children's settings and (ii) on broadcast media; (iii) mandatory nutrition labelling for added sugars; (iv) designation of priority research areas related to obesity prevention and diet-related non-communicable diseases; and (v) introduce energy labelling on menu boards for fast-food outlets.

    CONCLUSIONS: This first policy study conducted in Malaysia identified a number of gaps in implementation of key policies to promote healthy food environments, compared with international best practices. Study findings could strengthen civil society advocacies for government accountability to create a healthier food environment.

    Matched MeSH terms: Food Industry
  18. Fulltext Traditional Uses, Phytochemistry, and Bioactivities of Cananga odorata (Ylang-Ylang)
    Tan LT, Lee LH, Yin WF, Chan CK, Abdul Kadir H, Chan KG, et al.
    Evid Based Complement Alternat Med, 2015;2015:896314.
    PMID: 26294929 DOI: 10.1155/2015/896314
    Ylang-ylang (Cananga odorata Hook. F. & Thomson) is one of the plants that are exploited at a large scale for its essential oil which is an important raw material for the fragrance industry. The essential oils extracted via steam distillation from the plant have been used mainly in cosmetic industry but also in food industry. Traditionally, C. odorata is used to treat malaria, stomach ailments, asthma, gout, and rheumatism. The essential oils or ylang-ylang oil is used in aromatherapy and is believed to be effective in treating depression, high blood pressure, and anxiety. Many phytochemical studies have identified the constituents present in the essential oils of C. odorata. A wide range of chemical compounds including monoterpene, sesquiterpenes, and phenylpropanoids have been isolated from this plant. Recent studies have shown a wide variety of bioactivities exhibited by the essential oils and the extracts of C. odorata including antimicrobial, antibiofilm, anti-inflammatory, antivector, insect-repellent, antidiabetic, antifertility and antimelanogenesis activities. Thus, the present review summarizes the information concerning the traditional uses, phytochemistry, and biological activities of C. odorata. This review is aimed at demonstrating that C. odorata not only is an important raw material for perfume industry but also considered as a prospective useful plant to agriculture and medicine.
    Matched MeSH terms: Food Industry
  19. Fulltext Evaluation of Crocus sativus L. stigma phenolic and flavonoid compounds and its antioxidant activity
    Karimi E, Oskoueian E, Hendra R, Jaafar HZ
    Molecules, 2010 Sep 06;15(9):6244-56.
    PMID: 20877220 DOI: 10.3390/molecules15096244
    Saffron (Crocus sativus L.) belongs to the Iridaceae family. The stigma of saffron has been widely used as spice, medicinal plant, and food additive in the Mediterranean and Subtropical countries. Recently, attention has been paid to the identification of new sources of safe natural antioxidants for the food industry. The antioxidant activities of spices are mainly attributed to their phenolic and flavonoid compounds. Saffron is one of the spices believed to possess antioxidant properties, but information on its antioxidant activity and phenolic, flavonoids compound are rather limited, therefore this research was carried out to evaluate the antioxidant activity of saffron stigmas extracted with different solvents. The phenolic and flavonoid compounds of saffron were also examined using reversed phase (RP)-HPLC. Results showed that saffron stigma possess antioxidant activity. The free radical scavenging and ferric reducing power activities were higher for the methanolic extract of saffron stigma at a concentration of 300 μg/mL, with values of 68.2% and 78.9%, respectively, as compared to the corresponding boiling water and ethanolic extracts, but the activities were lower than those of antioxidant standards such as BHT and α-tocopherol. The obtained total phenolics value for methanolic saffron extract was 6.54 ± 0.02 mg gallic acid equivalent (GAE)/g dry weight (DW), and for total flavonoids, 5.88 ± 0.12 mg rutin equivalent/g DW, which were also higher than values obtained from the ethanolic and boiling water extracts. In addition, the RP-HPLC analyses indicated the presence of gallic acid and pyrogallol as two bioactive compounds. In summary, saffron stigmas showed antioxidant activity and methanol appeared to be the best solvent to extract the active components, among which the presence of gallic acid and pyrogallol might contribute towards the stigma's antioxidant properties. Hence, saffron stigma could be applied as a natural antioxidant source for industrial purposes.
    Matched MeSH terms: Food Industry
  20. Fulltext In vitro assessment of Pediococcus acidilactici Kp10 for its potential use in the food industry
    Abbasiliasi S, Tan JS, Bashokouh F, Ibrahim TAT, Mustafa S, Vakhshiteh F, et al.
    BMC Microbiol, 2017 May 23;17(1):121.
    PMID: 28535747 DOI: 10.1186/s12866-017-1000-z
    BACKGROUND: Selection of a microbial strain for the incorporation into food products requires in vitro and in vivo evaluations. A bacteriocin-producing lactic acid bacterium (LAB), Pediococcus acidilactici Kp10, isolated from a traditional dried curd was assessed in vitro for its beneficial properties as a potential probiotic and starter culture. The inhibitory spectra of the bacterial strain against different gram-positive and gram-negative bacteria, its cell surface hydrophobicity and resistance to phenol, its haemolytic, amylolytic and proteolytic activities, ability to produce acid and coagulate milk together with its enzymatic characteristics and adhesion property were all evaluated in vitro.

    RESULTS: P. acidilactici Kp10 was moderately tolerant to phenol and adhere to mammalian epithelial cells (Vero cells and ileal mucosal epithelium). The bacterium also exhibited antimicrobial activity against several gram-positive and gram-negative food-spoilage and food-borne pathogens such as Listeria monocytgenes ATCC 15313, Salmonella enterica ATCC 13311, Shigella sonnei ATCC 9290, Klebsiella oxytoca ATCC 13182, Enterobacter cloaca ATCC 35030 and Streptococcus pyogenes ATCC 12378. The absence of haemolytic activity and proteinase (trypsin) and the presence of a strong peptidase (leucine-arylamidase) and esterase-lipase (C4 and C8) were observed in this LAB strain. P. acidilactici Kp10 also produced acid, coagulated milk and has demonstrated proteolytic and amylolactic activities.

    CONCLUSION: The properties exhibited by P. acidilactici Kp10 suggested its potential application as probiotic and starter culture in the food industry.

    Matched MeSH terms: Food Industry*
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