Displaying publications 21 - 40 of 44 in total

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  1. The structural reconformation of peptides in enhancing functional and therapeutic properties: Insights into their solid state crystallizations
    Saadi S, Ghazali HM, Saari N, Abdulkarim SM
    Biophys Chem, 2021 06;273:106565.
    PMID: 33780688 DOI: 10.1016/j.bpc.2021.106565
    Therapeutic peptides derived proteins with alpha-reconformation states like antibody shape have shown potential effects in combating terrible diseases linked with earlier signs of angiogensis, mutagenesis and transgenesis. Alpha reconformation in material design refers to the folding of the peptide chains and their transitions under reversible chemical bonds of disulfide chemical bridges and further non-covalence lesions. Thus, the rational design of signal peptides into alpha-helix is intended in increasing the defending effects of peptides into cores like adjuvant antibiotic and/or vaccines. Thereby, the signal peptides are able in displaying multiple eradicating regions by changing crystal-depositions and deviation angles. These types of molecular structures could have multiple advantages in tracing disease syndromes and impurities by increasing the host defense against the fates of pathogens and viruses, eventually leading to the loss in signaling by increasing peptide susceptibility levels to folding and unfolding and therefore, formation of transgenic peptide models. Alpha reconformation peptides is aimed in triggering as well as other regulatory functions such as remodulating metabolic chain disorders of lipolysis and glucolysis by increasing the insulin and leptin resistance for best lipid storages and lipoprotein density distributions.
  2. Smart electrical bi-layers lipopeptides: Novel peptidic chains like zigzag map esterified with phospho-glyceride as mono-layer moieties capable in forming a meso-sphere- envelop with scaffold- ability to cellular impurities
    Saadi S, Saari N, Abdulkarim MS, Ghazali HM, Anwar F
    J Control Release, 2018 03 28;274:93-101.
    PMID: 29031897 DOI: 10.1016/j.jconrel.2017.10.011
    Cell impurities are an emerging nucleating molecular barriers having the capability in disordering the metabolic chain reactions of proteolysis, glycolysis and lipolysis. Their massive effects induced by copolymer crystal growth in compaction with metal and mineral transients are extended as well as in damaging DNA and mRNA structure motif and other molecular assembly e.g. histones structure unites. Their polycrystalline packing modes, polydispersity and their tendency to surface and interface adhesion prompted us in structuring scaffold biomaterials enriched with biopeptides, layered by phospho-glycerides ester-forms. The interface tension of the formed map is flexible and dependent to the surface exposure and its collapse modes to the surrounding molecular ligands. Thus, the attempts in increasing surface exposure e.g. the viscoelastic of structured lipopeptides and types of formed network structures interplays an extra- conjugating biomolecules having a least cytotoxicity effects to cells constituents. Disulfides molecules are selected to be the key regulatory element in rejoining both lipidic and proteic moieties by disordering atoms status via chemical ionization using organic catalyst. The insertion of methionine based peptidic chain at the lateral surfaces of scaffold biomaterials enhances the electron-meta-static motions by raising a molecular disordering status at distinct regions of the map e.g. epimerization into a nonpolar side that helps the chemical conjunction of disulfide groups with the esterified phosphoglycerides mono-layers. These effects in turn are accomplished by the formation of meso-sphere nonpolar- vesicles. The oxidation of disulfide group would alter the ordering of initial molecules by raising a newly molecular disorders to the map with high polarity to surface regions. In the same time indicates a continuation in the crystallization growth factor via a low chemical lesions between the impurities and a supersaturation in the intra-atomic distances with maximum cross linking to the deformed ligand with scaffold biomaterials.
  3. Fulltext Mitigation of antinutritional factors and protease inhibitors of defatted winged bean-seed proteins using thermal and hydrothermal treatments: Denaturation/unfolding coupled hydrolysis mechanism
    Saadi S, Saari N, Ghazali HM, Abdulkarim MS
    Curr Res Food Sci, 2022;5:207-221.
    PMID: 35106485 DOI: 10.1016/j.crfs.2022.01.011
    The inactivation of antinutritional factors, protease inhibitors within winged bean protein was induced by two respective method treatments. The physical method based on steam vapor that was conducted using an autoclave and chemical method consisting on pH-gradients of buffer solutions prepared at respective acidic pH, neutral pH and alkaline pH ranges. The activity of remaining protease inhibitors of bowman birk inhibitor (BBI), and kunitz-trypsin inhibitor (KTI) after and before treatments was enzymatically confirmed using relevant antagonistic trypsin and combined trypsin-α-chymotrypsin digests. The resulting molecular assembly indicating an interval molecular relaxation range of °0.16 < °DA < °0.2 corresponding to reconformation in protein units with volume-mass changes of -2.17 < ∂v' < +2.17 and with denaturation/unfolding efficiency based on heat capacity ΔCp of 36.36 < DE/UF% < 54.67. These structural changes had a great benefit in determining and producing functional protein hydrolysates.
  4. Fulltext Partial characterization of an enzymatic extract from Bentong ginger (Zingiber officinale var. Bentong)
    Nafi' A, Ling FH, Bakar J, Ghazali HM
    Molecules, 2014 Aug 15;19(8):12336-48.
    PMID: 25153861 DOI: 10.3390/molecules190812336
    Extraction of protease from a local ginger rhizome (Zingiber officinale var. Bentong) was carried out. The effect of extraction pH (6.4, 6.8, 7.0, 7.2, 7.6, 8.0, 8.4, and 8.8) and stabilizers (0.2% ascorbic acid, 0.2% ascorbic acid and 5 mM EDTA, or 10 mM cysteine and 5 mM EDTA) on protease activity during extraction was examined. pH 7.0 potassium phosphate buffer and 10 mM cysteine in combination with 5 mM EDTA as stabilizer were found to be the most effective conditions. The extraction procedure yielded 0.73% of Bentong ginger protease (BGP) with a specific activity of 24.8±0.2 U/mg protein. Inhibitory tests with some protease inhibitors classified the enzyme as a cysteine protease. The protease showed optimum activity at 60 °C and pH 6-8, respectively. The enzyme was completely inhibited by heavy metal cations such as Cu2+, and Hg2+. SDS stimulated the activity of enzyme, while emulsifiers (Tween 80 and Tween 20) slightly reduced its activity. The kinetic analysis showed that the protease has Km and Vmax values of 0.21 mg mL-1 and 34.48 mg mL-1 min-1, respectively. The dried enzyme retained its activity for 22 months when stored at -20 °C.
  5. Fulltext Sorption isotherms and isosteric heats of sorption of Malaysian paddy
    Mousa W, Ghazali FM, Jinap S, Ghazali HM, Radu S
    J Food Sci Technol, 2014 Oct;51(10):2656-63.
    PMID: 25328208 DOI: 10.1007/s13197-012-0799-4
    Understanding the water sorption characteristics of cereal is extremely essential for optimizing the drying process and ensuring storage stability. Water relation of rough rice was studied at 20, 30, 40 and 50 °C over relative humidity (RH.) between 0.113 and 0.976 using the gravimetric technique. The isotherms displayed the general sigmoid, Type II pattern and exhibited the phenomenon of hysteresis where it was more pronounced at lower temperatures. The sorption characteristics were temperature dependence where the sorption capacity of the paddy increased as the temperature was decreased at fixed (RH). Among the models assessed for their ability to fit the sorption data, Oswin equation was the best followed by the third order polynomial, GAB, Smith, Chung-Pfost, and Henderson models. The monolayer moisture content was higher for desorption than adsorption and tend to decrease with the increase in temperature. Given the temperature dependence of the sorption isotherms the isosteric heats of sorption were calculated using Claussius-Clapeyron equation. The net isosteric heats decreased as the moisture content was increased and heats of desorption were greater than that of adsorption.
  6. Fulltext Effect of temperature-controlled fermentation on physico-chemical properties and lactic acid bacterial count of durian (Durio zibethinus Murr.) pulp
    Wasnin RM, Karim MS, Ghazali HM
    J Food Sci Technol, 2014 Nov;51(11):2977-89.
    PMID: 26396291 DOI: 10.1007/s13197-012-0869-7
    Effects of controlled-temperature fermentation on several physico-chemical properties, lactic acid bacteria (LAB) counts and aroma of durian pulp were examined by storing fresh durian pulp was mixed with 2 % (w/w) salt and stored at 15 °C, 27 °C and 40 °C for 10 days. Storage at 15 °C did not affect the properties of the pulp much. However, at 27 °C and 40 °C, pH and total soluble solids decreased up to 60 % and 52 %, respectively, with greater losses at 27 °C. Titratable acidity, which increased at 27 °C, was due to lactic and acetic acids formation. Loss of sucrose and increases in glucose were greater at 27 °C. LAB population increased up to Day 3 of storage, and then decreased slightly. Principal component analysis based on aroma examination using a zNose(TM) showed better retention of aroma profile at 27 °C. Overall, durian fermented at 27 °C was more acceptable than the one prepared at 40 °C, and it is ready to be consumed between Day 4 and 6.
  7. Fulltext Physicochemical and functional properties of yeast fermented brown rice flour
    Ilowefah M, Bakar J, Ghazali HM, Mediani A, Muhammad K
    J Food Sci Technol, 2015 Sep;52(9):5534-45.
    PMID: 26344967 DOI: 10.1007/s13197-014-1661-7
    In the current study, effects of fermentation on physicochemical and functional properties of brown rice flour (BRF) were investigated. Fermentation conditions were optimized using response surface methodology to achieve moderate acidity (pH 5-6), specifically pH 5.5 of brown rice batter with time, temperature and yeast concentration as the independent variables. The results indicated that brown rice batter was well fermented to maintain pH 5.5 at optimum conditions of 32 °C for 6.26 h using 1 % yeast concentration. Fermentation at moderate acidity significantly increased the levels of protein, total ash, insoluble fiber, soluble fibre, minerals, phenolics, antioxidants, resistant starch, riboflavin, pyridoxine, nicotinic acid, γ-tocotrienol, and δ-tocotrienol. However, it reduced the contents of γ-oryzanol, γ-tocopherol, α-tocopherol, phytic acid, amylose and total starch. Foaming capacity, foaming stability, oil holding capacity, gelatinization temperatures, enthalpy and whiteness of BRF were increased after fermentation. In contrast, its swelling power, water solubility index, hot paste viscosity, breakdown, and setback significantly decreased. Microstructure of BRF was also influenced, where its starch granules released from its enclosed structure after fermentation. This investigation shows evidence that yeast fermentation modified the functionality of BRF and can be used as a functional food ingredient.
  8. Optimisation of ultrasound-assisted extraction of oil from papaya seed by response surface methodology: oil recovery, radical scavenging antioxidant activity, and oxidation stability
    Samaram S, Mirhosseini H, Tan CP, Ghazali HM, Bordbar S, Serjouie A
    Food Chem, 2015 Apr 1;172:7-17.
    PMID: 25442517 DOI: 10.1016/j.foodchem.2014.08.068
    The present study aimed to investigate the effects of ultrasound-assisted extraction (UAE) condition on the yield, antioxidant activity and stability of the oil from papaya seed. The studied ultrasound variables were time, temperature, ultrasound power and solvent to sample ratio. The main goal was to optimise UAE condition providing the highest recovery of papaya seed oil with the most desirable antioxidant activity and stability. The interaction of ultrasound variables had the most and least significant effects on the antioxidant activity and stability, respectively. Ultrasound-assisted extraction provided a relatively high oil recovery (∼ 73%) from papaya seed. The strongest antioxidant activity was achieved by the extraction at the elevated temperature using low solvent to sample ratio. The optimum ultrasound extraction was set at the elevated temperature (62.5 °C) for 38.5 min at high ultrasound power (700 W) using medium solvent to sample ratio (∼ 7:1 v/w). The optimum point was practically validated.
  9. Fulltext Mycelium-bound lipase from a locally isolated strain of Geotrichum candidum
    Loo JL, Khoramnia A, Lai OM, Long K, Ghazali HM
    Molecules, 2014 Jun 23;19(6):8556-70.
    PMID: 24959682 DOI: 10.3390/molecules19068556
    Mycelium-bound lipase (MBL), from a locally isolated Geotrichum candidum strain, was produced and characterized as a natural immobilized lipase. A time course study of its lipolytic activity in 1 L liquid broth revealed the maximum MBL activity at 4 h for mycelium cells harvested after 54 h. The yield and specific activity of MBL were 3.87 g/L dry weight and 508.33 U/g protein, respectively, while less than 0.2 U/mL lipase activity was detected in the culture supernatant. Prolonged incubation caused release of the bound lipase into the growth medium. The growth pattern of G. candidum, and production and properties of MBL were not affected by the scale. The stability of mycelia harboring lipase (MBL), harvested and lyophilized after 54 h, studied at 4 °C depicted a loss of 4.3% and 30% in MBL activity after 1 and 8 months, while the activity of free lipase was totally lost after 14 days of storage. The MBL from G. candidum displayed high substrate selectivity for unsaturated fatty acids containing a cis-9 double bond, even in crude form. This unique specificity of MBL could be a direct, simple and inexpensive way in the fats and oil industry for the selective hydrolysis or transesterification of cis-9 fatty acid residues in natural triacylglycerols.
  10. Physico-chemical characteristics of papaya (Carica papaya L.) seed oil of the Hong Kong/Sekaki variety
    Yanty NA, Marikkar JM, Nusantoro BP, Long K, Ghazali HM
    J Oleo Sci, 2014;63(9):885-92.
    PMID: 25174674
    A study was carried out to determine the physicochemical characteristics of the oil derived from papaya seeds of the Hong Kong/Sekaki variety. Proximate analysis showed that seeds of the Hong Kong/Sekaki variety contained considerable amount of oil (27.0%). The iodine value, saponification value, unsaponifiable matter and free fatty acid contents of freshly extracted papaya seed oil were 76.9 g I2/100g oil, 193.5 mg KOH/g oil, 1.52% and 0.91%, respectively. The oil had a Lovibond color index of 15.2Y + 5.2B. Papaya seed oil contained ten detectable fatty acids, of which 78.33% were unsaturated. Oleic (73.5%) acid was the dominant fatty acids followed by palmitic acid (15.8%). Based on the high performance liquid chromatography (HPLC) analysis, seven species of triacylglycerols (TAGs) were detected. The predominant TAGs of papaya seed oil were OOO (40.4%), POO (29.1%) and SOO (9.9%) where O, P, and S denote oleic, palmitic and stearic acids, respectively. Thermal analysis by differential scanning calorimetry (DSC) showed that papaya seed oil had its major melting and crystallization transitions at 12.4°C and -48.2°C, respectively. Analysis of the sample by Z-nose (electronic nose) instrument showed that the sample had a high level of volatile compounds.
  11. Chemical profile and antiacetylcholinesterase, antityrosinase, antioxidant and α-glucosidase inhibitory activity of Cynometra cauliflora L. leaves
    Ado MA, Abas F, Ismail IS, Ghazali HM, Shaari K
    J Sci Food Agric, 2015 Feb;95(3):635-42.
    PMID: 25048579 DOI: 10.1002/jsfa.6832
    The aim of the current study was (i) to evaluate the bioactive potential of the leaf methanolic extract of Cynometra cauliflora L., along with its respective hexane, dichloromethane, ethyl acetate (EtOAc), n-butanol (n-BuOH) and aqueous fractions, in inhibiting the enzymes α-glucosidase, acetylcholinesterase (AChE) and tyrosinase as well as evaluating their antioxidant activities. (ii) In addition, in view of the limited published information regarding the metabolite profile of C. cauliflora, we further characterized the profiles of the EtOAc and n-BuOH fractions using liquid chromatography-diode array detection-electrospray ionization-tandem mass spectrometry.
  12. Application of differential scanning calorimetry (DSC), HPLC and pNMR for interpretation primary crystallisation caused by combined low and high melting TAGs
    Saadi S, Ariffin AA, Ghazali HM, Miskandar MS, Boo HC, Abdulkarim SM
    Food Chem, 2012 May 1;132(1):603-12.
    PMID: 26434338 DOI: 10.1016/j.foodchem.2011.10.095
    The main goal of the present work was to assess the mechanism of crystallisation, more precisely the dominant component responsible for primary crystal formations and fat agglomerations. Therefore, DSC results exhibited significant effect on temperature transition; peak sharpness and enthalpy at palm stearin (PS) levels more than 40wt.%. HPLC data demonstrated slight reduction in the content of POO/OPO at PS levels less than 40wt.%, while the excessive addition of PS more than 40wt.% increased significantly PPO/POP content. The pNMR results showed significant drop in SFC for blends containing PS less than 40wt.%, resulting in low SFC less than 15% at body temperature (37°C). Moreover, the values of viscosity (η) and shear stress (τ) at PS levels over 40wt.% expressed excellent internal friction of the admixtures. All the data reported indicate that PPO/POP was the major component of primary nucleus developed. In part, the levels of PS should be less than 40wt.%, if these blends are designed to be used for margarine production.
  13. Effect of blending and emulsification on thermal behavior, solid fat content, and microstructure properties of palm oil-based margarine fats
    Saadi S, Ariffin AA, Ghazali HM, Miskandar MS, Abdulkarim SM, Boo HC
    J Food Sci, 2011 Jan-Feb;76(1):C21-30.
    PMID: 21535649 DOI: 10.1111/j.1750-3841.2010.01922.x
    The ability of palm oil (PO) to crystallize as beta prime polymorph has made it an attractive option for the production of margarine fat (MF). Palm stearin (PS) expresses similar crystallization behavior and is considered one of the best substitutes of hydrogenated oils due to its capability to impart the required level of plasticity and body to the finished product. Normally, PS is blended with PO to reduce the melting point at body temperature (37 °C). Lipid phase, formulated by PO and PS in different ratios were subjected to an emulsification process and the following analyses were done: triacylglycerols, solid fat content (SFC), and thermal behavior. In addition, the microstructure properties, including size and number of crystals, were determined for experimental MFs (EMFs) and commercial MFs (CMFs). Results showed that blending and emulsification at PS levels over 40 wt% significantly changed the physicochemical and microstructure properties of EMF as compared to CMF, resulting in a desirable dipalmitoyl-oleoyl-glycerol content of less than 36.1%. SFC at 37 °C, crystal size, crystal number, crystallization, and melting enthalpies (ΔH) were 15%, 5.37 μm, 1425 crystal/μm(2), 17.25 J/g, and 57.69J/g, respectively. All data reported indicate that the formation of granular crystals in MFs was dominated by high-melting triacylglycerol namely dipalmitoyl-oleoyl-glycerol, while the small dose of monoacylglycerol that is used as emulsifier slowed crystallization rate. Practical Application: Most of the past studies were focused on thermal behavior of edible oils and some blends of oils and fats. The crystallization of oils and fats are well documented but there is scarce information concerning some mechanism related to crystallization and emulsification. Therefore, this study will help to gather information on the behavior of emulsifier on crystallization regime; also the dominating TAG responsible for primary granular crystal formations, as well as to determine the best level of stearin to impart the required microstructure properties and body to the finished products.
  14. Fulltext Antioxidative and Quality Properties of Full-Fat Date Seeds Brew as Influenced by the Roasting Conditions
    Fikry M, Yusof YA, M Al-Awaadh A, Abdul Rahman R, Chin NL, Ghazali HM
    Antioxidants (Basel), 2019 Jul 18;8(7).
    PMID: 31323854 DOI: 10.3390/antiox8070226
    Full-fat roasted date seeds are considered an excellent source of antioxidants which can treat many diseases. The specific objectives were to investigate the effect of roasting temperature and time on the hardness of whole seeds, moisture content of the roasted date seeds powder, DPPH radical scavenging activity, total phenolic contents, extraction yield, pH, browning index and sensory properties of the brew prepared from the full-fat roasted date seeds and to construct descriptive models that could describe this effect. Date seeds were roasted at three temperatures (160, 180 and 200 °C) for different period of times (10, 20 and 30 min) using a natural conventional oven; then grinded and next brewed. Hardness of whole seeds, moisture content of the seeds powder, DPPH radical scavenging activity and total phenolic contents, extraction yield, pH and browning index and sensory properties of the brew were significantly affected by the roasting conditions. The statistical results indicated that the proposed model could adequately describe the measured properties. Strong correlations have been found among the properties of the brew as well. The producers of the date seeds brew can utilize these results for controlling the roasting process.
  15. Acetylcholinesterase and α-glucosidase inhibitory compounds from Callicarpa maingayi
    Ado MA, Maulidiani M, Ismail IS, Ghazali HM, Shaari K, Abas F
    Nat Prod Res, 2021 Sep;35(17):2992-2996.
    PMID: 31631709 DOI: 10.1080/14786419.2019.1679138
    Phytochemical investigation on the soluble fractions of n-hexane and dichloromethane of methanolic leaves extract of the Callicarpa maingayi K. & G. led to the isolation of three triterpenoids [euscaphic acid (1), arjunic acid (2), and ursolic acid (3)] together with two flavones [apigenin (4) and acacetin (5)], two phytosterols [stigmasterol 3-O-β-glycopyranoside (6) and sitosterol 3-O-β-glycopyranoside (7)], and a fatty acid [n-hexacosanoic acid (8)]. Six (6) compounds (1, 2, 3, 4, 5, and 8) are reported for the first time from this species. Their structures were elucidated and identified by extensive NMR techniques, GC-MS and comparison with the previously reported literature. Compound 3 was found to displayed good inhibition against acetylcholinesterase with an IC50 value of 21.5 ± 0.022 μM, while 1 and 2 exhibited pronounced α-glucosidase inhibitory activity with IC50 values of 22.4 ± 0.016 μM and 24.9 ± 0.012 μM, respectively.
  16. Fulltext Changes in oxidation indices and minor components of low free fatty acid and freshly extracted crude palm oils under two different storage conditions
    Tan CH, Ariffin AA, Ghazali HM, Tan CP, Kuntom A, Choo AC
    J Food Sci Technol, 2017 Jun;54(7):1757-1764.
    PMID: 28720930 DOI: 10.1007/s13197-017-2569-9
    This article reports on the changes of oxidation indices and minor components of low free fatty acid (FFA) and freshly extracted crude palm oils after storage at ambient (28 ± 1 C) and 60 C for 77 days. The changes in peroxide value (PV), FFA, extinction coefficient at 233 and 269 nm (K233 and K269), bleachability index (DOBI), carotene and vitamin E contents were monitored. PV, FFA, K233 and K269 of both oil samples increased as storage progressed while the values of carotene and vitamin E contents decreased. At the end of storage period at 60 °C, the carotene content of low FFA crude palm oil was 4.24 ppm. The storage conditions used led to the loss of entire vitamin E fractions of both oil samples as well as a reduction in DOBI values except for freshly extracted crude palm oil stored at ambient temperature.
  17. Fulltext Fermented Brown Rice Flour as Functional Food Ingredient
    Ilowefah M, Chinma C, Bakar J, Ghazali HM, Muhammad K, Makeri M
    Foods, 2014 Feb 12;3(1):149-159.
    PMID: 28234309 DOI: 10.3390/foods3010149
    As fermentation could reduce the negative effects of bran on final cereal products, the utilization of whole-cereal flour is recommended, such as brown rice flour as a functional food ingredient. Therefore, this study aimed to investigate the effect of fermented brown rice flour on white rice flour, white rice batter and its steamed bread qualities. Brown rice batter was fermented using commercial baker's yeast (Eagle brand) according to the optimum conditions for moderate acidity (pH 5.5) to obtain fermented brown rice flour (FBRF). The FBRF was added to white rice flour at 0%, 10%, 20%, 30%, 40% and 50% levels to prepare steamed rice bread. Based on the sensory evaluation test, steamed rice bread containing 40% FBRF had the highest overall acceptability score. Thus, pasting properties of the composite rice flour, rheological properties of its batter, volume and texture properties of its steamed bread were determined. The results showed that peak viscosity of the rice flour containing 40% FBRF was significantly increased, whereas its breakdown, final viscosity and setback significantly decreased. Viscous, elastic and complex moduli of the batter having 40% FBRF were also significantly reduced. However, volume, specific volume, chewiness, resilience and cohesiveness of its steamed bread were significantly increased, while hardness and springiness significantly reduced in comparison to the control. These results established the effectiveness of yeast fermentation in reducing the detrimental effects of bran on the sensory properties of steamed white rice bread and encourage the usage of brown rice flour to enhance the quality of rice products.
  18. Physicochemical properties and toxicity of cocoa powder-like product from roasted seeds of fermented rambutan (Nephelium lappaceum L.) fruit
    Chai KF, Chang LS, Adzahan NM, Karim R, Rukayadi Y, Ghazali HM
    Food Chem, 2019 Jan 15;271:298-308.
    PMID: 30236681 DOI: 10.1016/j.foodchem.2018.07.155
    A novel way to fully utilize rambutan fruit and seed is to ferment peeled fruits followed by drying and roasting, and use the seeds to produce seed powder similar to that of cocoa powder. Hence, the objective of this study was to optimize the roasting time and temperature of rambutan fruit post-fermentation and drying, and to produce a cocoa-like powder product from the seeds. Parameters monitored during roasting were colour and total phenolic content, while seed powder obtained using optimized roasting conditions was analyzed for its physicochemical properties and toxicity. The latter was examined using the brine shrimp lethality assay. Results showed that the roasted seed powder possessed colour and key volatile compounds similar to that of cocoa powder. Besides, the brine shrimp lethality assay indicated that the roasted seed powder was non-toxic. Thus, the fruit, including its seed could be fully utilized and subsequently, wastage could be reduced.
  19. Fat properties and antinutrient content of rambutan (Nephelium lappaceum L.) seed during solid-state fermentation of rambutan fruit
    Chai KF, Adzahan NM, Karim R, Rukayadi Y, Ghazali HM
    Food Chem, 2019 Feb 15;274:808-815.
    PMID: 30373014 DOI: 10.1016/j.foodchem.2018.09.065
    Rambutan seed is usually discarded during fruit processing. However, the seed contains a considerable amount of crude fat. Hence, the objective of this study was to investigate the fat properties and antinutrient content of the seed during fermentation of rambutan fruit. Results showed that the crude fat content of the seed reduced by 22% while its free fatty acid content increased by 4.3 folds after 10 days of fermentation. Arachidic acid was selectively reduced and was replaced by linoleic acid from the seventh day of fermentation onwards. Only 14.5% of triacylglycerol remained in the seed fat at the end of fermentation. The complete melting temperature, crystallization onset temperature and solid fat index at 37 °C of the fermented seed fat were higher than that of non-fermented seed fat. The saponin and tannin contents of the seed were reduced by 67% and 47%, respectively, after fermentation.
  20. Effects of inlet temperature and carrier concentration on spray-dried 'cempedak' (Artocarpus integer) fruit powder and its reconstitution properties
    Pui LP, Karim R, Yusof YA, Wong CW, Ghazali HM
    Acta Sci Pol Technol Aliment, 2021 4 23;20(2):135-148.
    PMID: 33884852 DOI: 10.17306/J.AFS.0801
    BACKGROUND: 'Cempedak' (Artocarpus integer) is an aromatic fruit which is similar to jackfruit. Although it is rich in vitamin A and is consumed fresh, the fruit has a short shelf life. Hence, it can be converted through a spray-drying process, to form powder, which is more stable. Powder flow properties are important when considering storage, while its reconstitution characteristics are critical for the consumer to make juice from the product.

    METHODS: The parameters of spray-dried 'cempedak' fruit powder under study include inlet air temperature (140-180°C) and maltodextrin (DE 10) concentrations (5-15% w/w). Response surface methodology involving 14 runs was used to assess the effects of inlet temperature and maltodextrin on the powder flow properties and reconstitution properties of the spray-dried 'cempedak' powder.

    RESULTS: Out of the tested responses, only bulk density, change in cake height ratio, and water solubility index had a high coefficient of determination value. Inlet air temperature was found to be the main parameter to affect the bulk density, caking and water solubility index, when compared to maltodextrin concentration. By setting minimization of caking and maximization of water solubility index as the main determinants, the optimal parameters of 160°C inlet temperature and 15% (w/w) maltodextrin DE10 were generated, with a desirability of 0.697.

    CONCLUSIONS: The powder produced under optimal conditions (160°C and 15% w/w maltodextrin) had a low bulk density (480.01 kg/m3), low caking properties (0.17 change in cake height ratio), and a high solubility index (88.69). This indicates that the powder is stable to be stored (without caking) and will have good reconstitution when added to water.

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