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  1. Fulltext Effect of fennel (Foeniculum vulgare Mill.) and coriander (Coriandrum sativum L.) on microbial quality and sensory acceptability of frozen paratha
    Rosli, N.A., Azilan, N A., Mahyudin, N.A., Mahmud Ab Rashid, N.K., Meon, F.N.S., Ismail, Z., et al.
    International Food Research Journal, 2019;26(3):945-952.
    MyJurnal
    Fennel (Foeniculum vulgare Mill.) and coriander (Coriandrum sativum L.) are known to possess good antimicrobial properties. In the present work, spice-infused frozen parathas were formulated to investigate the effect of fennel and coriander on microbial (aerobic mesophilic bacteria, yeast and mould, and Bacillus cereus) reduction and sensory acceptability of frozen paratha throughout the storage at -18°C. The present work was also aimed at determining the relationship between spice concentrations and storage durations on microbiological quality of the samples. Fennel and coriander seed powder were used at concentrations of 2, 4 and 6% of wheat flour (w/w). The microbiological analysis was performed by total plate count, yeast and mould count, and Bacillus cereus count after 9, 12 and 15 weeks of storage. Sensory evaluation was conducted using hedonic scales at the end of storage durations. Results showed that spice infusion in frozen paratha significantly delayed the growth of aerobic mesophilic bacteria, yeasts and moulds, and Bacillus cereus during storage. The lowest log count was demonstrated by coriander at 6% in total plate count (3.85, 3.90 and 3.91 log10 CFU/g), and yeast and mould count (2.54, 2.59 and 2.60 log10 CFU/g) after 9, 12 and 15 weeks, respectively. Bacillus cereus was not detected throughout the storage durations. Fennel exhibited minimum activity against Bacillus cereus with no significant difference on log count reduction when compared with control. Coriander showed the highest decrease in both total plate count and Bacillus cereus count during the storage duration. Sensory evaluation result indicated that control sample exhibited the highest preference over all attributes when compared with fennel and coriander. Coriander-infused paratha was slightly darker in colour due to high concentration of 6%. Fennel yielded the lowest score in terms of taste among all samples. Fennel and coriander showed no significant difference for sensory acceptability. Overall, all frozen parathas were in good quality after 15 weeks of frozen storage. It can thus be concluded that fennel and coriander can be used as potential natural preservatives to inhibit the growth of microorganisms in paratha during frozen storage. Nevertheless, the optimum spice concentration should be determined to minimise the effects on the sensory attributes.
    Matched MeSH terms: Color
  2. Fulltext Effect of sugar beet pectin on oil uptake in fried banana and its acceptability
    Siti Suhara Ramli, Aini `Izzati Mohd Rosdi
    ESTEEM Academic Journal, 2019;15(1):64-75.
    MyJurnal
    Fried banana is one of the popular local snacks in Malaysia. However, tremendous interest in healthy food has risen among consumers and producers resulting in a rising demand for low-fat foods. Thus, oil uptake needs to be considered during frying since it also affects the flavour, odour
    and general organoleptic properties of the food. The main objective of this study is to determine the effect of different concentrations of sugar beet pectin in the frying batter of fried banana and introduce the new usage of sugar beet pectin as one of the ingredients in the frying batter. Three different formulations of frying batter were prepared using 1%, 1.5% and 2% of sugar beet pectin (SBP) together with other ingredients including rice flour, water, plain flour, baking powder and salt. The addition of sugar beet pectin improved the characteristic of the batter as well as the fried banana crust. The moisture content of the crust increased about 7.6% when 1.5% SBP (F2) was used in the formulation thereby reducing the oil absorption by 8.5%. The crust crispiness also increased by 16.7% when 1.5% SBP (F2) was added to the frying batter formulation. Batter pick-up value was found highest in F1 (1% SBP) with 8.84% increment as compared to batter with no added hydrocolloids. Addition of SBP in batter formulations significantly increased the batter pick-up value. In terms of acceptability, F1 (1% SBP) was the most preferred by the panellist which was due to the appearance and colour of the fried bananas. All formulations obtained attributes scores higher than six thus were accepted by the panellists.
    Matched MeSH terms: Color
  3. Fulltext Safety and quality preservation of starfruit (Averrhoa carambola) at ambient shelf life using synergistic pectin-maltodextrin-sodium chloride edible coating
    Mohd Suhaimi NI, Mat Ropi AA, Shaharuddin S
    Heliyon, 2021 Feb;7(2):e06279.
    PMID: 33681497 DOI: 10.1016/j.heliyon.2021.e06279
    The demand for fresh, safe, and healthy fruits by consumers has increased, which concurrently occurs with an increase in initiatives on reducing food wastage. Starfruit consists of good nutrition and valuable sensory attributes, but its shelf life is short and can only be preseved for a few days at ambient storage. This research was conducted to determine the effectiveness of synergistic edible coatings (pectin [Pe] and maltodextrin [M] and 100, 200, and 300 ppm of sodium chloride [SC]) on the quality and safety criterion of starfruits throughout a shelf life analysis of 14 days at ambient temperature. Consumer acceptability of the edible-coated starfruit was also evaluated. The coating process was performed using a dipping method. The uncoated (control) and coated samples were evaluated for the characteristics of weight, pH, total soluble solids (TSS), water activity, color, texture, microbial growth, FTIR, and sensory evaluation. From the results, the starfruit coated with Pe + M + 100 ppm SC had a significantly lower weight-loss trend compared to the other samples. On day 14, pH of the coated starfruits were 3.02, 3.14, and 3.31 for 100, 200, and 300 ppm of SC, respectively, were found to be significantly different (p < 0.05) from the control (pH 3.49). The control had a significantly higher value of total soluble solids (6.00 ⁰Brix) compared to the coated starfruits (6.00, 5.47, and 5.33 ⁰Brix, respectively). The coated samples have significantly higher values of firmness than control especially in initial days of storage. It was observed that Pe + M + 100 ppm SC could minimize the spoilage of fruits by reducing the growth of yeast and mold, as well as bacteria, up to 0.86 and 2.02 log CFU/ml, respectively. FTIR results confirmed the presence of the coating on the starfruit. In the sensory evaluation, no significance different (p > 0.05) were obtained for all the sensory attributes and overall acceptability for day 0 and 3. In conclusion, starfruit coated with synergistic Pe + M + 100 ppm SC appeared to be the best sample in extending its shelf life and maintaining the physicochemical characteristics of starfruits up to more than 14 days.
    Matched MeSH terms: Color
  4. Optimization of mango-pineapple jelly sphere production by frozen reverse spherification using a full factorial design
    Low YL, Pui LP
    Acta Sci Pol Technol Aliment, 2020 7 1;19(2):207-218.
    PMID: 32600017 DOI: 10.17306/J.AFS.0752
    BACKGROUND: The bite-sized jelly sphere with a gelatinous exterior and fruit puree interior is a type of innovative fruit-based dessert. This study aimed to produce jelly spheres with a gelatinous exterior and mangopineapple puree interior by using frozen reverse spherification.

    METHODS: A full factorial design (23) was applied to study the effects of mango-pineapple ratio (x1), immersion time in sugar solution (x2), and concentration of sugar solution (x3) in the production  of mango-pineapple jelly spheres using frozen reverse spherification. The responses studied were the physicochemical properties (color, total soluble solids, and texture) and sensory evaluation of mango-pineapple jelly spheres.

    RESULTS: Mango-pineapple ratio had a positive effect on a* and b* while having a negative effect L* value on the jelly sphere. Total soluble solids of jelly spheres were influenced by both immersion time in sugar solution and concentration of sugar solution. Immersion time in sugar solution had a positive effect on the peak force of the compression cycle and deformation at peak load while having a negative effect on the total soluble solid of jelly spheres. On the other hand, the concentration of sugar solution had a positive effect on the sensory evaluation in terms of flavor, texture, and overall acceptability. The desirability function approach was used to optimize the factors, and an overall desirability of 0.89 for all responses was achieved with 1.28:1 mango-pineapple ratio, 30 mins immersion time in sugar solution, and 22°Brix sugar solution. A proximate analysis of the optimized mango-pineapple jelly spheres had an energy content of 73.18 kcal/100 g and showed nutrient values of 81.11% moisture, 0.10% ash, 0.46% protein, 0% fat, 0.97% total dietary fiber, and 17.35% digestible carbohydrate.

    CONCLUSIONS: The development of the optimal mango-pineapple jelly sphere allows food producers to produce a dessert that is low in calories, with a good appearance and consumer acceptability.

    Matched MeSH terms: Color
  5. Antifungal Compound Isolated from Catharanthus roseus L. (Pink) for Biological Control of Root Rot Rubber Diseases
    Zahari R, Halimoon N, Ahmad MF, Ling SK
    Int J Anal Chem, 2018;2018:8150610.
    PMID: 29692811 DOI: 10.1155/2018/8150610
    Rigidoporus microporus, Ganoderma philippii, and Phellinus noxius are root rot rubber diseases and these fungi should be kept under control with environmentally safe compounds from the plant sources. Thus, an antifungal compound isolated from Catharanthus roseus was screened for its effectiveness in controlling the growth of these fungi. The antifungal compound isolated from C. roseus extract was determined through thin layer chromatography (TLC) and nuclear magnetic resonance (NMR) analysis. Each C. roseus of the DCM extracts was marked as CRD1, CRD2, CRD3, CRD4, CRD5, CRD6, and CRD7, respectively. TLC results showed that all of the C. roseus extracts peaked with red colour at Rf = 0.61 at 366 nm wavelength, except for CRD7. The CRD4 extract was found to be the most effective against R. microporus and G. philippii with inhibition zones of 3.5 and 1.9 mm, respectively, compared to that of other extracts. These extracts, however, were not effective against P. noxius. The CRD4 extract contained ursolic acid that was detected by NMR analysis and the compound could be developed as a biocontrol agent for controlling R. microporus and G. philippii. Moreover, little or no research has been done to study the effectiveness of C. roseus in controlling these fungi.
    Matched MeSH terms: Color
  6. Fulltext Development of Polyvinylidene Fluoride Membrane via Assembly of Tannic Acid and Polyvinylpyrrolidone for Filtration of Oil/Water Emulsion
    Nawi NIM, Ong Amat S, Bilad MR, Nordin NAHM, Shamsuddin N, Prayogi S, et al.
    Polymers (Basel), 2021 Mar 22;13(6).
    PMID: 33810126 DOI: 10.3390/polym13060976
    Wastewater containing oil/water emulsion has a serious ecological impact and threatens human health. The impact worsens as its volume increases. Oil/water emulsion needs to be treated before it is discharged or reused again for processing. A membrane-based process is considered attractive in effectively treating oil/water emulsion, but progress has been dampened by the membrane fouling issue. The objective of this study is to develop polyvinylidene fluoride (PVDF) membranes customized for oil/water emulsion separation by incorporating assembly of tannic acid (TA) and polyvinylpyrrolidone (PVP) in the polymer matrix. The results show that the assembly of TA/PVP complexation was achieved as observed from the change in colour during the phase inversion and as also proven from the characterization analyses. Incorporation of the TA/PVP assembly leads to enhanced surface hydrophilicity by lowering the contact angle from 82° to 47°. In situ assembly of the TA/PVP complex also leads to enhanced clean water permeability by a factor of four as a result of enhanced mean flow pore size from 0.2 to 0.9 µm. Owing to enhanced surface chemistry and structural advantages, the optimum hydrophilic PVDF/TA/PVP membrane poses permeability of 540.18 L/(m2 h bar) for oil/water emulsion filtration, three times higher than the pristine PVDF membrane used as the reference.
    Matched MeSH terms: Color
  7. Ancillary palm oil fuel ash (POFA) in sequencing batch reactor for enhancing recalcitrant pollutants removal from domestic wastewater
    Lyn CW, Bashir MJ, Wong LY, Lim JW, Sethupathi S, Ng CA
    Chemosphere, 2020 Nov 25.
    PMID: 33276996 DOI: 10.1016/j.chemosphere.2020.129050
    Domestic wastewater has been generated massively along with rapid growth of population and economic. Biological treatment using sequencing batch reactor (SBR) augmented with palm oil fuel ash (POFA) was investigated for the first time. The performance of POFA in enhancing biological treatment of wastewater has not been tested. The porosity property of POFA can improve SBR efficiency by promoting growth of mixed liquor suspended solids (MLSS) and formation of larger flocs for settling and facilitating attachment of microorganisms and pollutants onto POFA surfaces. The properties of POFA were tested to identify morphological properties, particle size, surface area, chemical compositions. Four SBRs, namely SBR1, SBR2, SBR3 and SBR4 were provided with aeration rate of 1, 2, 3 and 4 L/min, respectively. Each reactor was augmented with different dosages of POFA. Optimum aeration rate and POFA concentration were identified by the performance of SBRs in removing chemical oxygen demand (COD), ammoniacal nitrogen (NH3-N) and colour from domestic wastewater. The results showed the most efficient COD (97.8%), NH3-N (99.4%) and colour (98.8%) removals were achieved at optimum POFA concentration of 4 g/L in SBR and aeration rate of 1 L/min. The study also found that higher aeration rate would contribute to the smaller specific size of flocs and decrease the pollutant removal efficiency.
    Matched MeSH terms: Color
  8. Fulltext Disinfectant of pummelo (Citrus Grandis L. Osbeck) fruit juice using gaseous ozone
    Shah NNAK, Supian NAM, Hussein NA
    J Food Sci Technol, 2019 Jan;56(1):262-272.
    PMID: 30728568 DOI: 10.1007/s13197-018-3486-2
    This work studied the effectiveness of gaseous ozone disinfection on pummelo (Citrus Grandis L. Osbeck) fruit juice components. Unfiltered and filtered pummelo fruit juices were treated with gaseous ozone for up to 50 min with ozone concentration fixed at 600 mg/h. A microbiological and physicochemical properties analysis were conducted on the ozone-treated fruit juices samples. It was found that the survival rate of aerobic bacteria, yeast and mold in unfiltered pummelo fruit juice were higher compared to filtered juice, as the juice components acted as protective barriers to the microorganisms. The microorganisms' inactivation in pummelo fruit juices was also observed to have increased as the ozone treatment time increased. Significant effects on total colour difference, ascorbic acid content, and total phenolic content were also observed over increased ozone-treatment time. However, ozone was shown to be ineffective in activating PME activity in both types of juice. The experimental results of this study indicated that pummelo fruit juice components had significant effects on the effectiveness of gaseous ozone, however, the degree of the effects depends on the different fruit components (total soluble solids, total phenolic content). As a conclusion, filtered juice showed better quality characteristics in comparison to unfiltered juice post-ozone treatment.
    Matched MeSH terms: Color
  9. Fulltext Partial Annuloplasty Rings in the Repair of Functional Ischemic Mitral Regurgitation
    Kunwar MA, Muhammad I, Khan MN, Sumreen B, Soomro NA, Naseeb K, et al.
    Cureus, 2020 Jun 03;12(6):e8419.
    PMID: 32642335 DOI: 10.7759/cureus.8419
    Background Acute myocardial infarction (MI) is the leading cause of worldwide cardiac morbidities and mortalities. Mitral regurgitation (MR) is a common complication of MI. The severity of ischemic MR (IMR) can range widely, both clinically and hemodynamically. Mitral valve (MV) repair by lifting annuloplasty is a surgical procedure used to correct the pathology of IMR. The immediate outcomes of this technique have not yet been determined. The present study, therefore, evaluated the immediate results of MV annuloplasty performed to complement MV repair in patients with IMR. Methodology All adult patients with IMR who underwent lifting posterior mitral annuloplasty (LPMA) plus concomitant coronary artery bypass grafting (CABG) were included. Immediate outcomes were evaluated by transesophageal color Doppler echocardiography. The frequency of successful outcomes was compared in patients with different baseline characteristics. Results Posterior mitral annuloplasty was successful in 93.1% of patients, including in 92.8% of men and 94.1% of women. The percentages of successful immediate outcomes differed significantly in patients with and without diabetes and hypertension, and in patients with two- and three-vessel disease. Conclusion LPMA resulted in a high percentage of successful immediate outcomes in patients with IMR. Further studies should compare rates of immediate, intermediate, and late outcomes of this technique.
    Matched MeSH terms: Echocardiography, Doppler, Color
  10. Effect of tropical outdoor weathering on the surface roughness and mechanical properties of maxillofacial silicones
    Rahman AM, Jamayet NB, Nizami MMUI, Johari Y, Husein A, Alam MK
    J Prosthet Dent, 2021 Jan 17.
    PMID: 33472753 DOI: 10.1016/j.prosdent.2020.07.026
    STATEMENT OF PROBLEM: The climate of tropical Southeast Asia includes high humidity and ultraviolet radiation that reduce the lifespan of silicone prostheses by inducing changes in their mechanical properties and color stability. Studies on the surface roughness (SR) and mechanical properties of different silicone elastomers (SEs) subjected to the natural tropical weather of Southeast Asia are lacking.

    PURPOSE: The purpose of this in vitro study was to evaluate the SR, tensile strength (TS), and percentage elongation (% E) of different SEs subjected to outdoor weathering in the Malaysian climate.

    MATERIAL AND METHODS: Type-II dumbbell-shaped specimens (N-120) (nonweathered=15, weathered=15) were made from 3 room-temperature vulcanized (A-2000, A-2006, and A-103) and 1 heat-temperature vulcanized (M-511) silicone (Factor II). For 6 months, weathered specimens were subjected to outdoor weathering inside a custom exposure rack. Simultaneously, the nonweathered specimens were kept in a dehumidifier. Subsequently, the SR was measured with a profilometer; TS and % E were measured by using a universal testing machine. Two-way ANOVA was used to compare the means of the tested properties of the nonweathered and weathered specimens, and pairwise comparison was carried out between the silicones (α=.05).

    RESULTS: After outdoor weathering, the SR, TS, and % E were adversely affected by weathering in the Malaysian environment. Among the silicone materials, A-2000 showed the least TS changes (2.51 MPa), while A-2006 demonstrated significant changes in percentage elongation after outdoor weathering (266.5%). M-511 exhibited the highest mean value (2.50 μm) for SR changes. In addition, A-103 SE showed statistically significant differences in most pairwise comparisons for all 3 dependent variables.

    CONCLUSIONS: Based on the evaluation of mechanical properties, A-103 can be suggested as a suitable silicone for maxillofacial prostheses fabricated for tropical climates. However, A-2000 can be a suitable alternative, although significant changes to surface roughness were detected after outdoor weathering.

    Matched MeSH terms: Color
  11. Fulltext Application of supercritical carbon dioxide (SC-CO2 ) on the microbial and physicochemical quality of fresh chicken meat stored at chilling temperature
    Ismail Fitry Mohammad Rashedi, Safiullah Jauhar, Chong, ?Gun Hean, Nor Khaizura Mahmud @ Ab Rashid, Wan Zunairah Wan Ibadullah
    International Food Research Journal, 2020;27(1):103-110.
    MyJurnal
    Supercritical carbon dioxide (SC-CO2 ) is a non-thermal technique implemented by food, pharmaceutical, and similar industries with the aim of inhibiting the microorganisms and apply effective sterilisation. Presently, limited number of studies has reported the application of SC-CO2 on fresh chicken meat. The present work therefore aimed to reveal the microbial and physicochemical quality of the SC-CO2 -treated fresh chicken meat. The fresh chicken meat was subjected to the SC-CO2 at 14 MPa and 45°C for 40 min and was stored at 4°C for 0, 3, and 7 days. The obtained results indicated that the treatment with SC-CO2 significantly decreased the total plate count and, yeast and mould count from log10 5.90 to 2.00 CFU/g and from log10 5.02 to 2.00 CFU/g at day 7 of storage, respectively. The values of pH, cooking loss, and water holding capacity were not affected by the treatment. The results revealed that the SC-CO2 -treated samples displayed harder texture, higher lightness and yellowness, and lower redness. In addition, lipid peroxidation of SC-CO2 and control samples resulted in values of 1.9 and 0.5 MDA/mg of meat at day 7 of storage time and did not significantly change in the rest of the evaluation days. In summary, the application of SC-CO2 was capable of enhancing the microbial quality and certain physicochemical attributes. However, alteration of certain parameters of SC-CO2 might enhance the overall meat quality.
    Matched MeSH terms: Color
  12. Fulltext Performance of Salvinia molesta plants in tertiary treatment of domestic wastewater
    Mustafa HM, Hayder G
    Heliyon, 2021 Jan;7(1):e06040.
    PMID: 33537482 DOI: 10.1016/j.heliyon.2021.e06040
    The objective of this study was to investigate the performance of different weight of Salvinia molesta plants in biological treatment of domestic wastewater. Three treatment systems containing 280g (GS1), 140g (GS2) and 70g (GS3) of S. molesta plants were used for the phytoremediation process. Physicochemical analysis such as pH, colour, chemical oxygen demand (COD), and biological oxygen demand (BOD5) of the influent and effluent water samples were performed according to spectrophotometric methods. The outcome of the study demonstrated that the different weight of S. molesta plants played a significant role in improving the quality of the wastewater samples, in which GS1 removed 96.8% (colour), 91% (BOD5), and 82.6% (COD). While up to 88.6% (colour), 87.1% (BOD5), and 81.1% (COD) reduction was observed for GS2 treatment systems, and GS3 was efficient in removing 85.5% (colour), 86.1% (BOD5), and 68.3% (COD). Also, a pH value of 6.29-7.19, 5.97-7.07, and 6.17-7.42 was obtained from GS1, GS2 and GS3 treatment systems, respectively. Thus, the treatment system with the highest quantity of S. molesta (GS1) demonstrated better performance compared to the other two systems (GS2 and GS3). The findings of this research can be applied in addressing the goals of sustainable development through the use of green technology to reduce the threat of water pollution in natural water bodies. Perhaps existing and future water scarcity can be resolved through the use of phytoremediation technology.
    Matched MeSH terms: Color
  13. Microplastic pollution in tropical estuary gastropods: Abundance, distribution and potential sources of Klang River estuary, Malaysia
    Zaki MRM, Zaid SHM, Zainuddin AH, Aris AZ
    Mar Pollut Bull, 2021 Jan;162:111866.
    PMID: 33256966 DOI: 10.1016/j.marpolbul.2020.111866
    Microplastics receive global attention due to its strong presence in marine and freshwater organisms. Yet, there are few studies on estuarine organisms. This baseline study evaluates the abundance and distribution of microplastics in the gastropods of a tropical estuary in Selangor, Malaysia. The abundance of microplastics ranged from 0.50 to 1.75 particles/g or from 0.25 to 0.88 particles/individual. The variation in microplastic distribution between the upper and lower estuary indicates that the microplastics originated from the urbanised area of the Klang River estuary. Microplastic sizes varied from 30 to 1850 μm, with the majority being between 300 and 1000 μm (57%). Characteristics of microplastics were dominant for fibres (91%) with black colour (50%). Polyethylene-propylene-diene (PE-PDM) and polyester were the main polymer materials. Assessing the contamination of gastropods by microplastics provides insight into the possibility of utilising gastropods as bioindicators that could be used for monitoring and baseline studies.
    Matched MeSH terms: Color
  14. Fulltext Quality attributes of fresh pineapple-mango juice blend during storage
    Rosnah Shamsudin, Zulkifli, N. A., ?Amanina Amani Kamarul Zaman?
    International Food Research Journal, 2020;27(1):141-149.
    MyJurnal
    Blending or mixing two or more of fruit juices is able to improve the quality of juices as
    compared to single flavour. Pineapple and mango are among the popular tropical fruits in
    Malaysia. Despite the massive production of pineapple in Malaysia, utilisation of pineapple as
    a juice remains unpopular due to its exotic and strong flavour. Blending of pineapple with
    mango is believed to overcome this issue. Nevertheless, suitable blending ratios play important role in the end product quality. The present work aims to determine the physicochemical
    and nutritional quality of fresh blended pineapple-mango juice at different blending ratios for
    25 days of refrigerated storage (4 ± 2°C). Physicochemical (colour, pH, titratable acidity, and
    total soluble solid) and nutritional (vitamin C, total phenolic content, and total antioxidant
    content) properties of fresh pineapple-mango juice blends of ratio 80% pineapple with 20%
    mango (R80:20) and 50% pineapple with 50% mango (50:50) were determined throughout 25
    days of storage. Pineapple-mango juice blends at blending ratio of R80:20 exhibited better
    qualities in term of colour (lightness, chroma, hue, and browning index), chemical composition, and nutritional content.
    Matched MeSH terms: Color
  15. Fulltext Characterisation of biodegradable protein based films from gelatin alternative: a review
    Nazmi, N. N. M., Isa, M. I. N., Sarbon, N. M.
    International Food Research Journal, 2020;27(6):971-987.
    MyJurnal
    Protein-based films are thin and flexible films derived from protein sources. They are
    completely biodegradable and used in food engineering, packaging, drug recovery, and other
    applications. In food packaging, gelatin is widely used due to properties such as low cost,
    availability, functional attributes, mechanical (flexibility and tension) and optical (brightness
    and opacity) strength, barrier against gas flow, and structural resistance to water and
    microorganisms. Therefore, this paper reviews the characterisation of biodegradable
    protein-based films from gelatin alternatives, mainly from fish and chicken skin, as food
    packaging materials. The properties of film packaging derived from gelatin alternatives were
    compared with films derived from mammalian gelatin. The findings showed that the blended
    gelatin alternatives with polysaccharide improved physical properties such as water vapour
    permeability, gas permeability, light transmission and transparency, thermal properties,
    microstructure, colour, and heat sealability. Moreover, improvements in mechanical
    properties such as tensile strength and elongation at break were also investigated. This review
    also comes out with suggestions for future research on the compatibility between gelatin films
    and food ingredients. This paper provides a comprehensive overview that promotes the
    development of biodegradable blended films from gelatin alternatives for packaging
    applications in the food industry and related fields.
    Matched MeSH terms: Color
  16. Fulltext Impact of juice extraction method on the physicochemical, functional, and sensory properties of Sabah snake grass (Clinacanthus nutans) juice mix
    Noranizan, M., Pean, L. F., Li, J. W., Aadil, R. M., Ahmad, T., Rosli, S. Z., et al.
    International Food Research Journal, 2020;27(5):835-845.
    MyJurnal
    The present work investigated the impact of several juice extraction methods (blender,
    centrifugal juicer, and slow juicer) and thermal pasteurisation (72°C, 15 s) on the different
    properties [physicochemical, polyphenol oxidase (PPO) activity, and functional] of
    Clinacanthus nutans juice mix during storage (28 d, 4°C). Regardless of juicing technique, all
    juices had similar colour and antioxidants [tested using 2,2-diphenyl-1-picrylhydrazyl
    (DPPH) and ferric reducing antioxidant power (FRAP) methods]. The juices also had similar
    PPO activity and sensory acceptance in terms of colour, aroma, flavour, mouthfeel, and
    overall acceptability. The blender yielded juice with higher pH, soluble solids, and relative
    viscosity than other methods. The slow juicer was the best at retaining ascorbic acid (39.33 ±
    3.06 mg/100 mL), while the blender was best at retaining phenolic compounds (11.82 ± 0.12
    mg gallic acid equivalents/100 mL) and chlorophyll (6.95 ± 0.31 μg/mL). Pasteurisation
    negatively affected the colour, functional properties, and sensory characteristics (colour,
    aroma, flavour, and mouthfeel) of the juice.
    Matched MeSH terms: Color
  17. Fulltext Assessment of Physicochemical Characteristics and Microbiological Quality in Broiler Chicken Breast Muscle (Pectoralis major) Subjected to Different Temperatures and Lengths of Cold Transportation
    Hayat MN, Kaka U, Sazili AQ
    Foods, 2021 Apr 16;10(4).
    PMID: 33923538 DOI: 10.3390/foods10040874
    Cold truck transportation is considered one of the most integral parts in a food processing chain. However, countless cases of product spoilage and food poisoning incidents have proven that temperature control during transport has been neglected. Literature on the impact of temperature during distribution is scarce. The objective of this study was to investigate the impact of various transportation temperatures and travel duration on the meat quality and microbial population of broiler chicken breast muscle. Sixty broiler chickens (42 days old) were slaughtered and eviscerated; they then had their breast muscles removed (each bird provided two breast muscle samples: left breast and right breast), which were wrapped in plastic film. All 120 packed boneless breasts (PBBs) were then placed at -18 °C for 24 h. After 24 h, the 60 PBB samples were subjected to transportation for 1 h at 4 °C (20 PBBs), 10 °C (20 PBBs), and 15 °C (20 PBBs) while the remaining 60 samples were transported for 5 h at 4 °C (20 PBBs), 10 °C (20 PBBs), and 15 °C (20 PBBs) before analyses. The samples transported at higher temperatures exhibited higher populations of coliform and Salmonella than those transported at lower temperatures. A significant impact of the transportation duration on the Salmonella population was only observed in samples transported at 4 °C for 5 h. However, a significant impact of transportation temperature on color was only recorded for the redness (a*) values, where the samples transported at higher temperatures exhibited higher redness (a*) values. Significant increases in lightness (L*) and yellowness (b*) values as well as decreases in redness (a*) and pH values were recorded in samples subjected to longer durations of transportation across all the temperatures observed in this study.
    Matched MeSH terms: Color
  18. Fulltext EFFECT OF DIFFERENT RATIOS OF LOW PROTEIN FLOUR TO OYSTER MUSHROOM (Pleurotus sajor-caju) POWDER ON THE PHYSICOCHEMICAL PROPERTIES AND SENSORY ACCEPTABILITY OF EDIBLE TABLESPOON
    Au Jee Yuan, Faridah Yahya
    UMT Journal of Undergraduate Research, 2020;2(1):37-46.
    MyJurnal
    The aim of this study was to determine the effect of different ratios of low protein flour to oyster mushroom (Pleurotus sajor-caju) powder on the physicochemical properties and sensory acceptability of edible tablespoon. Fresh grey oyster mushroom was dried in a convection oven at temperature of 55.0˚C ± 2.0˚C for 20 h prior to the grinding process. The low protein flour (LPF) was then incorporated with oyster mushroom powder (OMP) at different ratios of 100:0, 96:4, 92:8, 88:12 and 84:16, before being with vegetable oil, sugar, egg white and water in formulating the edible tablespoon. The proximate analyses were carried out in triplicate for calorie content, colour profile, hardness value and morphological structure of edible tablespoon. This study revealed that with decreasing LPF and increasing OMP in the formulation, the ash content (1.24% to 1.92%), crude fat content (8.98% to 10.40%) and fiber content (0.13% to 1.24%) were observed to have increased as well as the hardness value (2042.03g to 2844.57g) and pore’s size of the morphological structure of edible tablespoon. However, the carbohydrate content (78.64% to 75.56%) significantly decreased (p>0.05) together with L* value (from 68.47 to 61.71) when the decrease was in the the percentage of LPF and an increase the percentage of OMP. The calorie content, moisture content and protein content of edible tablespoon were not significantly (p>0.05) affected by different ratios of LPF to OMP. The edible tablespoon formulated with up to 8% of OMP was accepted by the sensory panelists but further increase in OMP addition significantly decreased the degree of likeness in terms of colour, odour, taste and overall acceptability of edible tablespoon. This study suggested that oyster mushroom edible tablespoon could be potential alternative disposable cutlery which will help to reduce the use of huge amount of non-biodegradable materials for environmental conservation.
    Matched MeSH terms: Color
  19. Fulltext THE EFFECTS OF NITROGEN AND CARBON DIOXIDE GASES IN REDUCING THE PRICKLING AND TINGLING SENSATIONS IN FRESH-CUT PINEAPPLE(Ananas comosus L cv. Morris)
    AIDA NADIA A.RAMLEE, WAN ZALIHA WAN SEMBOK
    UMT Journal of Undergraduate Research, 2021;3(2):13-24.
    MyJurnal
    Fresh-cut pineapple has experienced an increase in demand due to its great health benefits and is rich in vitamins A, B and C. Moreover, pineapple is known as a source of the enzyme bromelain, which has therapeutic applications, such as reducing inflammation, improving digestion and treating osteoarthritis. However, bromelain generally affects the pineapple’s flavour and is less preferred by consumers due to the uncomfortable prickling and tingling sensations it brings. In the present study, two types of gases and their combination, nitrogen (N2) and carbon dioxide (CO2), were used to evaluate their impacts on reducing the tingling and prickling sensations, as well as maintaining the postharvest qualities of fresh-cut pineapple stored at 5°C for 12 days. The parameters being evaluated were the bromelain enzyme activity, flesh colour, ascorbic acid concentration, flesh firmness, soluble solids concentration (SSC), titratable acidity (TA) and sensory evaluation. No significant differences were recorded for all parameters tested. Based on the sensory evaluations, all the attributes, such as colour, aroma, texture, sweetness, sourness, tingling and prickling sensations, and overall acceptance were not affected by the different gases application. Even though no apparent effect was observed, the 30 panellists preferred the aforementioned attributes, except sourness. In conclusion, the fumigation treatments with N2 and CO2 gases were not effective in reducing the tingling and prickling sensations of pineapples cv. Morris.
    Matched MeSH terms: Color
  20. Fulltext EFFECT OF PHOTO-SELECTIVE NETTING ON GROWTH DEVELOPMENT OF GREEN AMARANTH (Amaranthus viridis L.)
    SITI NABILAH MOHAMMAD SABRI, NURUL FAZIHA IBRAHIM, SITI NABILAH MOHAMMAD SABRI, SUHAIZAN LOB
    UMT Journal of Undergraduate Research, 2020;2(3):67-72.
    MyJurnal
    Green amaranth (Amaranthus viridis L.) is one of the most popular leafy vegetables cultivated in Malaysia. Photo-selective netting is a revolutionary agricultural-technical idea, allowing traditional nets to be improved to a sophisticated level, which can impact microclimate and solar radiation as well as protect crops from pests. This study aims to investigate the growth performance of green amaranth under different three different treatments of photo-selective nets including black, and yellow shade nets and control. The assessed physiological, pre-harvest and post-harvest parameters were air temperature and relative humidity, measurement of absorption of photosynthetically active radiation (PAR), plant height, number of leaves, and dry weight. This study found that the yellow shade net showed the best performance in plant growth with the average difference in plant height (4.11 cm), average leaves number (7 leaves) and average dry weight (18.58 mg) were the highest compared to black shade net and control (without shading). In conclusion, photo-selective yellow shade net was able to enhance the growth development of green amaranth and could be applied in the large scale production to boost the growth and yield of leafy vegetables.
    Matched MeSH terms: Color
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