Displaying publications 21 - 40 of 101 in total

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  1. Fulltext Editorial: Biofunctional Molecule Exploratory Research on Application in Food and Health
    Yap WH, Goh BH
    Molecules, 2023 Jun 29;28(13).
    PMID: 37446751 DOI: 10.3390/molecules28135089
    Biofunctional molecules with pharmacological activities are reported in various fields of application, including in the pharmaceutical, cosmetics, nutraceuticals, agriculture, and food industries [...].
    Matched MeSH terms: Food Industry*
  2. Fulltext Spray Drying for the Encapsulation of Oils-A Review
    Mohammed NK, Tan CP, Manap YA, Muhialdin BJ, Hussin ASM
    Molecules, 2020 Aug 26;25(17).
    PMID: 32858785 DOI: 10.3390/molecules25173873
    The application of the spray drying technique in the food industry for the production of a broad range of ingredients has become highly desirable compared to other drying techniques. Recently, the spray drying technique has been applied extensively for the production of functional foods, pharmaceuticals and nutraceuticals. Encapsulation using spray drying is highly preferred due to economic advantages compared to other encapsulation methods. Encapsulation of oils using the spray drying technique is carried out in order to enhance the handling properties of the products and to improve oxidation stability by protecting the bioactive compounds. Encapsulation of oils involves several parameters-including inlet and outlet temperatures, total solids, and the type of wall materials-that significantly affect the quality of final product. Therefore, this review highlights the application and optimization of the spray drying process for the encapsulation of oils used as food ingredients.
    Matched MeSH terms: Food Industry*
  3. Fulltext Evaluation of Crocus sativus L. stigma phenolic and flavonoid compounds and its antioxidant activity
    Karimi E, Oskoueian E, Hendra R, Jaafar HZ
    Molecules, 2010 Sep 06;15(9):6244-56.
    PMID: 20877220 DOI: 10.3390/molecules15096244
    Saffron (Crocus sativus L.) belongs to the Iridaceae family. The stigma of saffron has been widely used as spice, medicinal plant, and food additive in the Mediterranean and Subtropical countries. Recently, attention has been paid to the identification of new sources of safe natural antioxidants for the food industry. The antioxidant activities of spices are mainly attributed to their phenolic and flavonoid compounds. Saffron is one of the spices believed to possess antioxidant properties, but information on its antioxidant activity and phenolic, flavonoids compound are rather limited, therefore this research was carried out to evaluate the antioxidant activity of saffron stigmas extracted with different solvents. The phenolic and flavonoid compounds of saffron were also examined using reversed phase (RP)-HPLC. Results showed that saffron stigma possess antioxidant activity. The free radical scavenging and ferric reducing power activities were higher for the methanolic extract of saffron stigma at a concentration of 300 μg/mL, with values of 68.2% and 78.9%, respectively, as compared to the corresponding boiling water and ethanolic extracts, but the activities were lower than those of antioxidant standards such as BHT and α-tocopherol. The obtained total phenolics value for methanolic saffron extract was 6.54 ± 0.02 mg gallic acid equivalent (GAE)/g dry weight (DW), and for total flavonoids, 5.88 ± 0.12 mg rutin equivalent/g DW, which were also higher than values obtained from the ethanolic and boiling water extracts. In addition, the RP-HPLC analyses indicated the presence of gallic acid and pyrogallol as two bioactive compounds. In summary, saffron stigmas showed antioxidant activity and methanol appeared to be the best solvent to extract the active components, among which the presence of gallic acid and pyrogallol might contribute towards the stigma's antioxidant properties. Hence, saffron stigma could be applied as a natural antioxidant source for industrial purposes.
    Matched MeSH terms: Food Industry
  4. Halal and kosher slaughter methods and meat quality: a review
    Farouk MM, Al-Mazeedi HM, Sabow AB, Bekhit AE, Adeyemi KD, Sazili AQ, et al.
    Meat Sci, 2014 Nov;98(3):505-19.
    PMID: 24973207 DOI: 10.1016/j.meatsci.2014.05.021
    There are many slaughter procedures that religions and cultures use around the world. The two that are commercially relevant are the halal and kosher methods practiced by Muslims and Jews respectively. The global trade in red meat and poultry produced using these two methods is substantial, thus the importance of the quality of the meat produced using the methods. Halal and kosher slaughter per se should not affect meat quality more than their industrial equivalents, however, some of their associated pre- and post-slaughter processes do. For instance, the slow decline in blood pressure following a halal pre-slaughter head-only stun and neck cut causes blood splash (ecchymosis) in a range of muscles and organs of slaughtered livestock. Other quality concerns include bruising, hemorrhages, skin discoloration and broken bones particularly in poultry. In addition to these conventional quality issues, the "spiritual quality" of the meat can also be affected when the halal and kosher religious requirements are not fully met during the slaughter process. The nature, causes, importance and mitigations of these and other quality issues related to halal and kosher slaughtering and meat production using these methods are the subjects of this review.
    Matched MeSH terms: Food Industry*
  5. Fulltext Determination of the presence and levels of heavy metals and other elements in raw and commercial edible bird nests
    Chen, J.X.J., Lim, P.K.C., Wong, S.F., Mak, J.W.
    Malays J Nutr, 2014;20(3):377-391.
    MyJurnal
    Introduction: Heavy metals and other contaminants in food have been a concern to food industries, consumers and governing authorities. The purpose of this study was to determine the levels of heavy metals and other elements in edible bird nests (EBNs). Methods: Raw and processed (commercial) EBNs were used in the study. Raw EBNs were collected directly from five house farms in Peninsular Malaysia - Kuala Sanglang (Kedah), Pantai Remis (Perak), Kluang Gohor), Kota Bharu (Kelantan) and Kajang (Selangor). Processed EBNs were pmchased from five Chinese traditional medicinal shops located in Peninsular Malaysia. The levels of 32 elements were determined by inductively coupled plasma-mass spectrometry and findings of the study were compared to the maximum regulatory limits set by the Standards and Industrial Research Institute of Malaysia (SIRIM) for EBNs. Results: Of the seven elements with maximum regulatory limits (As, Cd, Pb, Hg, Sn, Cu, Fe), one raw EBN was detected with mercury level of 70.180 ppb which was above the SIRIM permissible limit of 50 ppb. All the EBNs had iron levels above the SIRIM permissible limit of 30 ppb. The levels of the other 25 elements with no maximum regulatory limits (Ca, Mg, Na, K, P, Co, Cr, Mn, Mo, Se, Zn, Ag, Ba, Be, Bi, B, Li, Ni, Sb, Sr, Ti, U, V, Al, Zr) were also determined. Conclusion: The data obtained for the 25 elements with no permissible limits can serve as baseline data for further studies to establish their maximum regulatory limits.
    Matched MeSH terms: Food Industry
  6. Rhodovulum sulfidophilum in the treatment and utilization of sardine processing wastewater
    Azad SA, Vikineswary S, Chong VC, Ramachandran KB
    Lett Appl Microbiol, 2004;38(1):13-8.
    PMID: 14687209
    Rhodovulum sulfidophilum was grown in settled undiluted and nonsterilized sardine processing wastewater (SPW). The aims were to evaluate the effects of inoculum size and media on the biomass production with simultaneous reduction of chemical oxygen demand (COD).
    Matched MeSH terms: Food Industry
  7. Fulltext E-beam irradiation and activated sludge system For treatment of mixed textiles and food base industrial wastewater
    Khomsaton Abu Bakar, Selambakkannu, Sarala, Jamaliah Sharif, Khairul Zaman Mohd Dahlan, Ming, Ting Teo, Natasha lsnin, et al.
    Jurnal Sains Nuklear Malaysia, 2012;24(2):79-85.
    MyJurnal
    The combination of irradiation and biological technique was chosen to study COD, BOD5 and colour removal from textiles effluent in the presence of food industry wastewater. Two biological treatments, the first consisting a mix of non irradiated textile and food industry wastewater and the second a mix of irradiated textiles wastewater and food industry wastewater were operated in parallel. Reduction percentage of COD in textiles wastewater increased from 29.4% after radiation to 62.4% after further undergoing biological treatment. After irradiation, the BOD5 of textiles wastewater was reduced by 22.1%, but reverted to the original value of 36mg/1 after undergoing biological treatment. Colour had decreased from 899.5 ADMI to 379.3 ADM1 after irradiation and continued to decrease to 109.3 ADMI after passing through biological treatment.
    Matched MeSH terms: Food Industry
  8. Utilization of waste crab shell (Scylla serrata) as a catalyst in palm olein transesterification
    Boey PL, Maniam GP, Hamid SA
    J Oleo Sci, 2009;58(10):499-502.
    PMID: 19745576
    Aquaculture activity has increased the population of crab, hence increasing the generation of related wastes, particularly the shell. In addition, the number of molting process in crabs compounds further the amount of waste shell generated. As such, in the present work, the application of the waste crab shell as a source of CaO in transesterification of palm olein to biodiesel (methyl ester) was investigated. Preliminary XRD results revealed that thermally activated crab shell contains mainly CaO. Parametric study has been investigated and optimal conditions were found to be methanol/oil mass ratio, 0.5:1; catalyst amount, 4 wt. %; and reaction temperature, 338 K. As compared to laboratory CaO, the catalyst from waste crab shell performs well, thus creating another low-cost catalyst source for producing biodiesel as well as adding value to the waste crab shell. Reusability of crab shell CaO has also been studied and the outcome confirmed that the catalyst is capable to be reutilized up to 11 times, without any major deterioration.
    Matched MeSH terms: Food Industry*
  9. Fulltext Banana by-products: an under-utilized renewable food biomass with great potential
    Padam BS, Tin HS, Chye FY, Abdullah MI
    J Food Sci Technol, 2014 Dec;51(12):3527-45.
    PMID: 25477622 DOI: 10.1007/s13197-012-0861-2
    Banana (Musaceae) is one of the world's most important fruit crops that is widely cultivated in tropical countries for its valuable applications in food industry. Its enormous by-products are an excellent source of highly valuable raw materials for other industries by recycling agricultural waste. This prevents an ultimate loss of huge amount of untapped biomass and environmental issues. This review discusses extensively the breakthrough in the utilization of banana by-products such as peels, leaves, pseudostem, stalk and inflorescence in various food and non-food applications serving as thickening agent, coloring and flavor, alternative source for macro and micronutrients, nutraceuticals, livestock feed, natural fibers, and sources of natural bioactive compounds and bio-fertilizers. Future prospects and challenges are the important key factors discussed in association to the sustainability and feasibility of utilizing these by-products. It is important that all available by-products be turned into highly commercial outputs in order to sustain this renewable resource and provide additional income to small scale farming industries without compromising its quality and safety in competing with other commercial products.
    Matched MeSH terms: Food Industry
  10. Identification of curcumin as a potential α-glucosidase and dipeptidyl-peptidase 4 inhibitor: Molecular docking study, in vitro and in vivo biological evaluation
    Cao W, Chen X, Chin Y, Zheng J, Lim PE, Xue C, et al.
    J Food Biochem, 2021 Apr 04.
    PMID: 33817806 DOI: 10.1111/jfbc.13686
    Natural compounds have tremendous potential to regulate glucose metabolism, but conventional methods for studying their bioactivities are usually labor intensive. Here, hypoglycemic properties in 22 selected food-derived compounds were examined using molecular docking. The results indicated that curcumin is an inhibitor of both α-glucosidase and dipeptidyl-peptidase 4 (DPP-4), which are important for glycemic control. These effects of curcumin were also confirmed by enzymatic determination in vitro. Furthermore, curcumin significantly improved diet-induced hyperglycemia (e.g., fasting plasma glucose levels and glycogen storage in muscle or liver) in mice. This might be attributed to its inhibitory effects on the activities of α-glucosidase and DPP-4 in vivo. Curcumin also upregulated the expression of genes (e.g., glucagon-like peptide 1) related to DPP-4 activity in the small intestine. In conclusion, curcumin is a potential ingredient of functional foods used for diet-induced hyperglycemia management. PRACTICAL APPLICATIONS: Curcumin has been widely used as a colorant in the food industry. Moreover, a growing number of studies have described its diverse biological functions, such as anti-inflammatory, anti-oxidant, and anti-angiogenic activities. Thus, curcumin is regarded as a potential ingredient in functional foods. Our results highlighted the hyperglycemic effect of curcumin, suggesting that curcumin may be included in food products for hyperglycemic patients.
    Matched MeSH terms: Food Industry
  11. Modeling BOD and COD removal from Palm Oil Mill Secondary Effluent in floating wetland by Chrysopogon zizanioides (L.) using response surface methodology
    Darajeh N, Idris A, Fard Masoumi HR, Nourani A, Truong P, Sairi NA
    J Environ Manage, 2016 Oct 01;181:343-352.
    PMID: 27393941 DOI: 10.1016/j.jenvman.2016.06.060
    While the oil palm industry has been recognized for its contribution towards economic growth and rapid development, it has also contributed to environmental pollution due to the production of huge quantities of by-products from the oil extraction process. A phytoremediation technique (floating Vetiver system) was used to treat Palm Oil Mill Secondary Effluent (POMSE). A batch study using 40 L treatment tanks was carried out under different conditions and Response Surface Methodology (RSM) was applied to optimize the treatment process. A three factor central composite design (CCD) was used to predict the experimental variables (POMSE concentration, Vetiver plant density and time). An extraordinary decrease in organic matter as measured by BOD and COD (96% and 94% respectively) was recorded during the experimental duration of 4 weeks using a density of 30 Vetiver plants. The best and lowest final BOD of 2 mg/L was obtained when using 15 Vetiver plants after 13 days for low concentration POMSE (initial BOD = 50 mg/L). The next best result of BOD at 32 mg/L was obtained when using 30 Vetiver plants after 24 days for medium concentration POMSE (initial BOD = 175 mg/L). These results confirmed the validity of the model, and the experimental value was determined to be quite close to the predicted value, implying that the empirical model derived from RSM experimental design can be used to adequately describe the relationship between the independent variables and response. The study showed that the Vetiver system is an effective method of treating POMSE.
    Matched MeSH terms: Food Industry*
  12. Developments in understanding and applying prebiotics in research and practice-an ISAPP conference paper
    Scott KP, Grimaldi R, Cunningham M, Sarbini SR, Wijeyesekera A, Tang MLK, et al.
    J Appl Microbiol, 2020 Apr;128(4):934-949.
    PMID: 31446668 DOI: 10.1111/jam.14424
    AIMS: The concept of using specific dietary components to selectively modulate the gut microbiota to confer a health benefit, defined as prebiotics, originated in 1995. In 2018, a group of scientists met at the International Scientific Association for Probiotics and Prebiotics annual meeting in Singapore to discuss advances in the prebiotic field, focussing on issues affecting functionality, research methodology and geographical differences.

    METHODS AND RESULTS: The discussion ranged from examining scientific literature supporting the efficacy of established prebiotics, to the prospects for establishing health benefits associated with novel compounds, isolated from different sources.

    CONCLUSIONS: While many promising candidate prebiotics from across the globe have been highlighted in preliminary research, there are a limited number with both demonstrated mechanism of action and defined health benefits as required to meet the prebiotic definition. Prebiotics are part of a food industry with increasing market sales, yet there are great disparities in regulations in different countries. Identification and commercialization of new prebiotics with unique health benefits means that regulation must improve and remain up-to-date so as not to risk stifling research with potential health benefits for humans and other animals.

    SIGNIFICANCE AND IMPACT OF STUDY: This summary of the workshop discussions indicates potential avenues for expanding the range of prebiotic substrates, delivery methods to enhance health benefits for the end consumer and guidance to better elucidate their activities in human studies.

    Matched MeSH terms: Food Industry/legislation & jurisprudence; Food Industry/standards*
  13. Functional properties and characterization of dietary fiber from Mangifera pajang Kort. fruit pulp
    Al-Sheraji SH, Ismail A, Manap MY, Mustafa S, Yusof RM, Hassan FA
    J Agric Food Chem, 2011 Apr 27;59(8):3980-5.
    PMID: 21388187 DOI: 10.1021/jf103956g
    A dried high fiber product from bambangan (Mangifera pajang Kort.) fruit pulp was prepared and evaluated for proximate composition, functional properties, and soluble and insoluble dietary fiber composition. Mangifera pajang fibrous (MPF) consisted of 4.7% moisture, 0.8% fat, 4% protein, and 30 mg total polyphenol per g of dry sample, and 9, 79 and 88% soluble, insoluble and total dietary fiber, respectively. Water holding capacity, oil holding capacity, swelling, and solubility were found to be 9 g/g dry sample, 4 g/g dry sample, 16 mL/g dry sample, and 11%, respectively. The glucose dialysis retardation index of MPF was approximately double that of cellulose fiber. Soluble dietary fiber contained mannose, arabinose, glucose, rhamnose, erythrose, galactose, xylose, and fucose at 1.51, 0.72, 0.39, 0.16, 0.14, 0.05, 0.04, and 0.01%, respectively, with 5.8% uronic acid, while insoluble dietary fiber was composed of arabinose (18.47%), glucose (4.46%), mannose (3.15%), rhamnose (1.65%), galactose (1.20%), xylose (0.99%), and fucose (0.26%) with 15.5% uronic acid and 33.1% klason lignin. These characteristics indicate that MPF is a rich source of dietary fiber and has physicochemical properties which make it suitable as an added ingredient in various food products and/or dietetic, low-calorie high-fiber foods to enhance their nutraceutical properties.
    Matched MeSH terms: Food Industry
  14. Optimization of processing parameters for the preparation of phytosterol microemulsions by the solvent displacement method
    Leong WF, Che Man YB, Lai OM, Long K, Misran M, Tan CP
    J Agric Food Chem, 2009 Sep 23;57(18):8426-33.
    PMID: 19694442 DOI: 10.1021/jf901853y
    The purpose of this study was to optimize the parameters involved in the production of water-soluble phytosterol microemulsions for use in the food industry. In this study, response surface methodology (RSM) was employed to model and optimize four of the processing parameters, namely, the number of cycles of high-pressure homogenization (1-9 cycles), the pressure used for high-pressure homogenization (100-500 bar), the evaporation temperature (30-70 degrees C), and the concentration ratio of microemulsions (1-5). All responses-particle size (PS), polydispersity index (PDI), and percent ethanol residual (%ER)-were well fit by a reduced cubic model obtained by multiple regression after manual elimination. The coefficient of determination (R(2)) and absolute average deviation (AAD) value for PS, PDI, and %ER were 0.9628 and 0.5398%, 0.9953 and 0.7077%, and 0.9989 and 1.0457%, respectively. The optimized processing parameters were 4.88 (approximately 5) homogenization cycles, homogenization pressure of 400 bar, evaporation temperature of 44.5 degrees C, and concentration ratio of microemulsions of 2.34 cycles (approximately 2 cycles) of high-pressure homogenization. The corresponding responses for the optimized preparation condition were a minimal particle size of 328 nm, minimal polydispersity index of 0.159, and <0.1% of ethanol residual. The chi-square test verified the model, whereby the experimental values of PS, PDI, and %ER agreed with the predicted values at a 0.05 level of significance.
    Matched MeSH terms: Food Industry/methods*
  15. Fulltext Television advertisement effectiveness in food industry among centennials
    Intan Syafinaz Mat Shafie, Yuslina Liza Mohammad Yunus, Nur Izzah Jamil, Aini Hayati Musa
    Journal of Academia Universiti Teknologi MARA Negeri Sembilan, 2019;7(101):82-90.
    MyJurnal
    Television (TV) advertisements have become one of the most powerful marketing tools in attracting their audience to become potential customers. They are widely used among food industry locally and also internationally. This study is conducted to identify the factors that contribute to an effective TV advertisement in food industry among centennials using predictive analysis. The aims of this study are to; 1) Identify significant factors; Attractive Visual, Persuasive Message and Repetition of Advertisement to the Effectiveness of TV advertisements in food industry. 2) Identify the most contribute significant factors; Attractive Visual, Persuasive Message and Repetition of Advertisement to the Effectiveness of TV advertisements in food industry. Thus, it was tested to 300 respondents in Shah Alam area using convenient sampling technique. Preliminary analysis included reliability analysis, checking for the correlation, multiple linear regression requirement and R-Square score. Correlation analysis shows that there was a significant positive linear relationship between attractive visuals, persuasive message and repetition of advertisements towards Effectiveness of TV advertisements in food industry. Among independent variables entered into the model, persuasive message (t=7.474, p-value=0.000
    Matched MeSH terms: Food Industry
  16. Fulltext Antioxidant, Antimicrobial Activity and Toxicity Test of Pilea microphylla
    Modarresi Chahardehi A, Ibrahim D, Fariza Sulaiman S
    Int J Microbiol, 2010;2010:826830.
    PMID: 20652052 DOI: 10.1155/2010/826830
    A total of 9 plant extracts were tested, using two different kinds of extracting methods to evaluate the antioxidant and antimicrobial activities from Pilea microphylla (Urticaceae family) and including toxicity test. Antioxidant activity were tested by using DPPH free radical scavenging, also total phenolic contents and total flavonoid contents were determined. Toxicity assay carried out by using brine shrimps. Methanol extract of method I (ME I) showed the highest antioxidant activity at 69.51 +/- 1.03. Chloroform extract of method I (CE I) showed the highest total phenolic contents at 72.10 +/- 0.71 and chloroform extract of method II (CE II) showed the highest total flavonoid contents at 60.14 +/- 0.33. The antimicrobial activity of Pilea microphylla extract was tested in vitro by using disc diffusion method and minimum inhibitory concentration (MIC). The Pilea microphylla extract showed antibacterial activity against some Gram negative and positive bacteria. The extracts did not exhibit antifungal and antiyeast activity. The hexane extract of method I (HE I) was not toxic against brine shrimp (LC50 value was 3880 mug/ml). Therefore, the extracts could be suitable as antimicrobial and antioxidative agents in food industry.
    Matched MeSH terms: Food Industry
  17. Fulltext Palm pressed fibre oil: a new opportunity for premium hardstock?
    Neoh, B.K., Thang, Y.M., Zain, M.Z.M., Junaidi, A.
    International Food Research Journal, 2011;18(2):769-773.
    MyJurnal
    Palm pressed fiber (PPF) is a by-product from oil extraction of oil palm fruits. It has unique characteristics resulting from the combination of palm mesocarp fiber, kernel shell and crushed kernel. The present study on different extraction methods for PPF indicated that conventional hexane cold extraction would be the more preferable method compared to soxhlet and reflux method due to the yield recovered (4.35%) and diacylglycerol (19.93% ± 0.07) obtained. Acylglycerol composition using cold extraction gave high Diaclyglycerol and Triacylglycerol (67.04% ± 0.05) with reasonable amount of Monoaclyglycerol / Free Fatty Acid (13.02% ± 0.02). Lauric acid which was not present in crude palm oil were found to be significant in PPF (5.89 to 9.09%), thus making this oil suitable for application in the food industry in products such as shortening and margarine.
    Matched MeSH terms: Food Industry
  18. Fulltext Quality management framework for the SME’s food processing industry in Malaysia
    Talib, H.H.A., Ali, K.A.M., Idris, F.
    International Food Research Journal, 2013;20(1):147-164.
    MyJurnal
    Previous literatures have demonstrated a significant research gap in terms of the quality of the management practices in the organizational performances of the SMEs particularly in the food processing industry in Malaysia. Subsequently, an exploratory study is conducted to verify the proposed critical success factors (CSF) and the model constructs for SMEs in the Malaysian
    food industry that is in line with these practices. Therefore, the purpose of this paper is to identify CSF of quality management practices of the Small and Medium Enterprises (SMEs) in the Malaysian food industry and to develop a conceptual framework of quality management practices based on the Total Quality Management (TQM) in relation to the organizational performance of the SMEs in the food processing industry in Malaysia. The quality management framework consists of leadership, corporate planning, human resource management, customer focus, supplier focus, information management, process management and quality assurance as the CSF. Finding from the exploratory study has supported the proposed constructs and results show that the instrument is reliable in measuring the construct. Thus, this study is important to support the SMEs in the food processing industry in Malaysia to manage and prioritize the implementation of QM in order to improve the organizational performance.
    Matched MeSH terms: Food Industry
  19. Fulltext Comparative chemical characteristics of hydrochloric acid- and ammonium oxalate-extracted pectin from roselle (Hibiscus sabdariffa L.) calyces
    Nazaruddin, R., Noor Baiti, A.A., Foo, S.C., Tan, Y.N., Ayob, M.K.
    International Food Research Journal, 2013;20(1):281-284.
    MyJurnal
    Recent research suggesting the existence of potential source of pectin from roselle calyces. Pectin was successfully extracted from seven different varieties of roselle calyces. Pectin extraction was conducted using hydrochloric acid (HCl, 0.03 N, pH 1.5) or ammonium oxalate (0.25% w/v, pH 4.6) at 85⁰C for 1 h. Chemical characteristics of the HCl- and ammonium oxalate extracted pectin were compared. Results indicated that ammonium oxalate exhibited greater efficiency in pectin extraction than HCl. Highest pectin yield at 18.7% was obtained by ammonium oxalate extraction of roselle calyx variety Acc.6 compared to only 9.77% by HCl extraction. The lowest pectin yield at 11.3% and 5.78% were observed respectively in ammonium oxalate and HCl extractions of roselle calyx variety UKMR-3. Some important characteristics of ammonium oxalate extracted pectin of roselle Acc.6 were 5.98% moisture, 3.81% ash, 4.64% methoxyl content, 42.24% anhydrouronic acid (AUA) and degree of esterification (DE) 60%. This study suggested that the high DE% roselle pectin is an alternative source of pectin for food industry.
    Matched MeSH terms: Food Industry
  20. Fulltext Extraction and characterization of pectin from grapefruit (Duncan cultivar) and its utilization as gelling agent
    Khan, A. A., Butt, M.S., Randhawa, M.A., Karim, R., Sultan, M.T., Ahmed, W.
    International Food Research Journal, 2014;21(6):2195-2199.
    MyJurnal
    Globally, agro-industrial by products such as fruit waste has attained immense recognition to be used for the extraction of valuable functional ingredients. Pectin is naturally occurring biopolymer that is widely recognized in food industry as well as in biotechnology. Keeping in view, current research was conducted for extraction, characterization and utilization of grapefruit peel pectin from Duncan cultivar. The extracted pectin was characterized for different parameters that explored its role in value added products. Acid extraction was carried out and then pectin was characterized for equivalent weight, ash content and methoxyl content. With the addition of extracted pectin, jam was prepared and analysed for physicochemical analysis and sensory attributes. The maximum extraction (22.55%) was done from grapefruit peel at temperature-120°C with pH-1.5, while minimum extraction (0.41%) was obtained at temperature-120°C with pH-2. Moreover, adding pectin in jam formulation resulted in significant effect on texture of the final product. Conclusively, pectin holds a great potential to be extracted and utilized in fruit based products for best quality and value addition.
    Matched MeSH terms: Food Industry
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