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Displaying publications 21 - 39 of 39 in total

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Photodynamic inactivation of Burkholderia cepacia by curcumin in combination with EDTA

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

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

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

Matched MeSH terms: Food Additives/pharmacology*
Producing a lycopene nanodispersion: Formulation development and the effects of high pressure homogenization

Shariffa YN, Tan TB, Uthumporn U, Abas F, Mirhosseini H, Nehdi IA, et al.

Food Res Int, 2017 11;101:165-172.
PMID: 28941679 DOI: 10.1016/j.foodres.2017.09.005

The aim of this study was to develop formulations to produce lycopene nanodispersions and to investigate the effects of the homogenization pressure on the physicochemical properties of the lycopene nanodispersion. The samples were prepared by using emulsification-evaporation technique. The best formulation was achieved by dispersing an organic phase (0.3% w/v lycopene dissolved in dichloromethane) in an aqueous phase (0.3% w/v Tween 20 dissolved in deionized water) at a ratio of 1:9 by using homogenization process. The increased level of homogenization pressure to 500bar reduced the particle size and lycopene concentration significantly (p<0.05). Excessive homogenization pressure (700-900bar) resulted in large particle sizes with high dispersibility. The zeta potential and turbidity of the lycopene nanodispersion were significantly influenced by the homogenization pressure. The results from this study provided useful information for producing small-sized lycopene nanodispersions with a narrow PDI and good stability for application in beverage products.

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

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

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

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

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

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

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

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

Matched MeSH terms: Food Additives
Health risk assessments of heavy metal exposure via consumption of marine mussels collected from anthropogenic sites

Yap CK, Cheng WH, Karami A, Ismail A

Sci Total Environ, 2016 May 15;553:285-96.
PMID: 26925739 DOI: 10.1016/j.scitotenv.2016.02.092

A total of 40 marine mussel Perna viridis populations collected (2002-2009) from 20 geographical sites located in two busy shipping lanes namely the Straits of Malacca (10 sites; 16 populations) and the Straits of Johore (8 sites; 21 populations) and three populations (2 sites) on the east coast of Peninsular Malaysia, was determined for Cd, Cu, Fe, Ni, Pb and Zn concentrations. In comparison with the maximum permissible limits (MPLs) set by existing food safety guidelines, all metal concentrations found in all the mussel populations were lower than the prescribed MPLs. In terms of the provisional tolerable weekly intake prescribed by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and oral reference doses (ORDs) by the USEPA, all the studied metals (except for Pb) were unlikely to become the limiting factors or unlikely to pose a risk for the consumption of the mussel populations. The estimated daily intake (EDI) for average level mussel (ALM) and high level mussel (HLM) consumers of mussels was found to be lower than the ORD guidelines for Cd, Cu, Fe, Ni and Zn. Furthermore, the target hazard quotient (THQ) was found to be less than 1 for ALM consumers but higher than 1 for HLM consumers in some sites. Therefore, there were no potential human health risks to the ALM consumers of the mussels. However, for Pb THQ values, the Pb levels in some mussel populations could create a health risk problem. Present results indicate that the consumption amounts of mussels should be limited for minimizing potential health risks of heavy metals to the HLM consumers.

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

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

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

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

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

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

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

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

Matched MeSH terms: Food Additives
Fulltext Effect of plant ontogeny on quantity and chemical constituents of essential oil in sweet basil (Ocimum Basilicum L.) grown in Sudan

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

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

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

Matched MeSH terms: Food Additives
Fulltext Amount and types of sugars in selected commercial and traditional kuih in Klang Valley, Malaysia

Sharifah Azizah, T.N., Nik Shanita, S., Hasnah, H.

International Food Research Journal, 2015;22(6):2642-2649.
MyJurnal

The aim of this study was to determine the specific content and type of sugars in selected commercial and traditional kuih in Klang Valley. The selection of the kuih was based on the validated Food Frequency Questionnaire (FFQ) for sugar. The selected commercial kuih was doughnut coated with sugar (Big Apple) while the ten traditional kuih samples consisted of kuih bingka ubi, kuih kasui, kuih keria, kuih koci, kuih lapis, kuih lopes, kuih onde-onde, kuih sagu, kuih seri muka and kuih talam. The doughnut coated with sugar (Big Apple) was purchased from Big Apple Donuts and Coffee franchise at two different locations, while the traditional kuih were randomly bought from stalls, cafeterias and restaurants around Kuala Lumpur and Rawang. The types and amount of sugar were determined using High Performance High Chromatography (HPLC) with a refractive index (RI) detector. Results showed that doughnut coated with sugar (Big Apple) has the highest starch content (22.6±0.3 g/100g) and kuih keria contained the highest available carbohydrate (41.5±1.7 g/100g), comprising of 24.2±2.4 g/100g total sugar and 17.3±0.7 g/100g of starch. The least available carbohydrate content was found in kuih talam (20.0±0.5 g/100g), which was 50% lower than the one in kuih keria. Major individual sugars detected in all kuih samples were consisted of sucrose (60.0%), glucose (16.2%), fructose (14.0%), maltose (9.5%) and lactose (0.3%). Majority of the kuih samples (90.9%) in this study can be categorized as medium sugar while only kuih keria was categorized as high sugar. Based on the two main ingredients (sugar and flour) used in the preparation of kuih, results showed that all kuih samples can be categorized as medium sugarmedium starch. In conclusion, this study served as a guideline by locals in selecting kuih of
different sugar levels.

Matched MeSH terms: Food Additives
Fulltext Anticancer effect of underutilized fruits

Rabeta, M.S., Chan, S., Neda, G.D., Lam, K.L., Ong, M.T.

International Food Research Journal, 2013;20(2):551-556.
MyJurnal

Plants, particularly fruits and vegetables, have many phytochemicals that possess various bioactivities, including antioxidant and anticancer properties. In this study, the aim was to investigate the antiproliferative properties of Syzygium fruits, namely water apple (Syzygium aqueum), milk apple (Syzygium malaccense), and malay apple (Syzygium malaccense L.) against two types of cancer-origin cells, namely MCF-7 (hormone dependent breast cancer cell line) and MDA-MB-231 (nonhormone-dependent breast cancer cell line). Two solvent methods were prepared using aqueous and methanol extraction. Antiproliferation activities of these extracts were evaluated by employing colorimetric MTT (3-(4,5-dimethylthiazol-2-yl)2,5 diphenyltetrazolium bromide) assay through time periods of 24, 48, and 72 hours. The result showed that extracts from the three fruits had no significant effects for 24 and 48 hours time periods (p >0.05) but extracts of Water apple and Malay apple displayed antiproliferation effects on MCF-7 cell lines (p

Matched MeSH terms: Food Additives
Fulltext Bioactivity studies and chemical constituents of Murraya paniculata (Linn) Jack

Ng, M.K., Abdulhadi-Noaman, Y., Cheah, Y.K., Yeap, S.K., Alitheen, N.B.

International Food Research Journal, 2012;19(4):1307-1312.
MyJurnal

Murraya paniculata (Linn) Jack (Orange Jasmine), known as "Kemuning Putih" in Malaysia, has been widely used as food flavor additive in cuisine by local residences. This is due to the strong fragrances of the leaves which make it suitable to be used in Indian and Malay dishes. Besides as a flavoring, leaves, branches, stem barks and roots of the plant are used in folk medicine to treat dysentery and morning sickness. Flowers of the plants are used in cosmetics. Since 1970’s, flavonoids and coumarins were isolated from Murraya paniculata, but no further bioactivity has been tested from the isolated compounds. The aim of this paper is to review and update the research related to chemical constituents and bioactivities of Murraya paniculata (L) Jack.

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

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

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

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

Matched MeSH terms: Food Additives
Fulltext Preparation and swelling study of CMC hydrogel as potential superabsorbent

Nur Fitrah Che Nan, Norhazlin Zainuddin, Mansor Ahmad

Pertanika Journal of Science & Technology, 2019;27(1):489-498.
MyJurnal

Carboxymethylcellulose (CMC) is a water-soluble polymer, which is widely used in various
fields such as food additives, textiles, pharmaceuticals and cosmetics. In this study, hydrogel
was prepared from CMC by using calcium chloride as a crosslinking agent. Optimization
of the reaction was done through investigation of four different parameters which had
different percentage of CMC (w/v), percentage of calcium chloride (w/v), reaction time and
temperature. The gel content and swelling properties of the CMC hydrogel were studied.
The highest gel content was 85.33% at 7% of CMC (w/v) with 2% of calcium chloride (w/v)
in 24 hours reaction time at room temperature. The gel content increased with the increasing
concentration of CMC and CaCl2. This was due to the higher number of functional groups
of COO- that were available in more concentrated CMC which could crosslink with CaCl2
to give higher gel content. Increasing the percentage of CaCl2 will increase the electrostatic
attraction between anionic charges of polymer chains and multivalent cation (Ca2+) that
leads to increase in ionic crosslinking of CMC. The swelling properties of CMC hydrogel
showed that the optimum degree of swelling was 45.33 (g/g). The swelling capacity of the
hydrogel in water decreased with the increase of the gel content of CMC hydrogel. This
could be due to the increase in the degree of crosslinking of the CMC hydrogel.

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

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

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

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

Matched MeSH terms: Food Additives
Frozen storage stability of beef patties incorporated with extracts from ulam raja leaves (Cosmos caudatus)

Reihani SF, Tan TC, Huda N, Easa AM

Food Chem, 2014 Jul 15;155:17-23.
PMID: 24594148 DOI: 10.1016/j.foodchem.2014.01.027

In Malaysia, fresh ulam raja leaves (Cosmos caudatus) are eaten raw with rice. In this study, beef patties incorporated with extracts of ulam raja (UREX) and commercial green tea extract (GTE) added individually at 200 and 500 mg/kg were stored at -18°C for up to 10 weeks. Lipid oxidation, cooking yield, physicochemical properties, textural properties, proximate composition and sensory characteristics of the beef patties were compared between those incorporated with UREX, GTE and the control (pure beef patty). Incorporation of UREX or GTE at 500 mg/kg into beef patties reduced the extent of lipid oxidation significantly (P<0.05). UREX showed a strong lipid oxidation inhibitory effect, comparable with GTE. In addition, a significant improvement (P<0.05) in cooking yield and textural properties was also recorded. However, incorporation of UREX and GTE into beef patties showed no significant influence (P>0.05) on the colour, pH, proximate composition and overall sensory acceptability of the patties.

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

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

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

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

Matched MeSH terms: Food Additives/analysis*
Studying the effects of nucleating agents on texture modification of puffed corn-fish snack

Shahmohammadi HR, Bakar J, Rahman RA, Adzhan NM

J Food Sci, 2014 Feb;79(2):E178-83.
PMID: 24410375 DOI: 10.1111/1750-3841.12324

To improve textural attributes of puffed corn-fish snack, the effects of 1%, 1.5%, and 2% of calcium carbonate, magnesium silicate (talc), sodium bicarbonate as well as 5% and 10% of wheat bran (as the nucleating materials) on textural attributes were studied. Sensory evaluation, bulk density, expansion ratio, maximum force, and count peaks were measured using the Kramer test. The results showed that all of the additives except bran significantly enhanced the texture. Among them, talc at 0.5% was the best to enhance the density and expansion ratio. Effects of using 0.5% talc on puffed corn-fish snack microstructure were studied using scanning electron microscopy. The average cell diameter of 109 ± 48 μm and cell numbers per square centimeter of 67.4 for talc-treated products were obtained, while for nontalc-treated extrudates, average cell diameter of 798 ± 361 μm and cell numbers per square centimeter of 13.9 were found. Incorporation of 0.5% w/w of magnesium silicate reduced (7-fold) the average cell diameter while increased (4-fold) the cell number.

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

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

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

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

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

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

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

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

Matched MeSH terms: Food Additives

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