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Displaying publications 41 - 49 of 49 in total

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In vitro calcium availability in bakery products fortified with tuna bone powder as a natural calcium source

Nemati M, Kamilah H, Huda N, Ariffin F

Int J Food Sci Nutr, 2015 Aug;67(5):535-40.
PMID: 27144766 DOI: 10.1080/09637486.2016.1179269

Avoidance of dairy products due to lactose intolerance can lead to insufficiency of calcium (Ca) in the body. In an approach to address this problem, tuna bone powder (TBP) was formulated as a calcium supplement to fortify bakery products. In a study, TBP recovered by alkaline treatment contained 38.16 g/100 g of calcium and 23.31 g/100 g of phosphorus. The ratio of Ca:P that was close to 2:1 was hence comparable to that in human bones. The availability of calcium in TBP was 53.93%, which was significantly higher than most calcium salts, tricalcium phosphate (TCP) being the exception. In vitro availability of calcium in TBP-fortified cookies or TCP-fortified cookies were comparable at 38.9% and 39.5%, respectively. These values were higher than the readings from TBP-fortified bread (36.7%) or TCP-fortified bread (37.4%). Sensory evaluation of bakery products containing TBP or TCP elicited comparable scores for the two additives from test panels. Hence, TBP could be used in the production of high calcium bakery products that would enjoy consumer acceptance.
Fulltext Rheological studies on the effect of different thickeners in texture-modified chicken rendang for individuals with dysphagia

Abu Zarim N, Zainul Abidin S, Ariffin F

J Food Sci Technol, 2018 Nov;55(11):4522-4529.
PMID: 30333649 DOI: 10.1007/s13197-018-3386-5

Texture-modified food has become an important strategy in managing dysphagia. Pureed food is proven to be the safest texture due to its high viscosity which can slow down the rate of the food bolus during swallowing. In this study, texture-modified chicken rendang was developed according to Texture C (smooth puree) as described by the Australian standard for texture-modified food. Samples were added with five different thickeners (sago starch, tapioca starch, modified corn starch, xanthan gum and carboxymethyl cellulose gum) at three different concentrations (10, 20 and 30% w/w). Their rheological effects were analyzed through dynamic and steady shear test. Results obtained reveals that samples contained xanthan gum have higher structure rigidity and shear thinning behaviour, while carboxymethyl cellulose gum provides the highest viscosity as well as yield stress than other samples. In terms of concentration, a strong dependence of structural rigidity and viscosity of all prepared samples with amount of thickeners added was observed. Overall, based on its rheological properties, the addition of carboxymethyl cellulose gum at 30% concentration was found to be the most suitable thickener, to be incorporated in the texture-modified chicken rendang. Selecting a suitable food thickener in developing food for individual with dysphagia plays an important role to ensure the right texture and consistency for their safe consumption.
Fulltext Effects of osmotic dehydration treatment on volatile compound (Myristicin) content and antioxidants property of nutmeg (Myristica fragrans) pericarp

Rahman N, Xin TB, Kamilah H, Ariffin F

J Food Sci Technol, 2018 Jan;55(1):183-189.
PMID: 29358809 DOI: 10.1007/s13197-017-2883-2

The effects of osmotic dehydration (OD) treatment on volatile compound (myristicin) content and the antioxidant capacity of nutmeg (Myristica fragrans) were studied. Fresh nutmeg pericarps were treated with varying sugar concentrations (60, 70, 80%) with different soaking periods at ambient temperature. The OD-treated nutmeg extracts were analyzed for myristicin content via Gas Chromatography Flame Ionization Detector. The phenolic content and antioxidant capacity were analyzed using Follin-Ciocalteu and a free radical scavenging activity assay. The myristicin content was highest (1.69 mg/100 mg) at 80% sugar concentration after 3 h of soaking. Total phenolic content and free radical scavenging activity were highest at 3 h of 80% sugar solution treatment with values of 76.90% and 1.75 mg GAE/g, respectively. OD treatment at varying sugar concentration levels and durations affects the production of myristicin and antioxidant composition. Treatment of nutmeg with OD at 80% sugar concentration for 3 h is preferable, resulting in an acceptable level of myristicin and high antioxidants.
Fulltext Effects of blanching and pickling process on the alcohol acyltransferase (AAT) activity, myristicin content and quality parameters of pickled nutmeg (Myristica fragrans)

Rahman N, Mahmood K, Kamilah H, Sulaiman S, Ibrahim M, Ariffin F

J Food Sci Technol, 2022 Feb;59(2):542-551.
PMID: 35153307 DOI: 10.1007/s13197-021-05038-z

Myristicin, a potential toxicant, is a major ester present in the pericarp of nutmeg (Myristica fragrans) and alcohol acyltransferase (AAT) is responsible for its generation. The objective of the study was firstly to estimate the effect of blanching and pickling process on the inactivation of AAT and production of myristicin in nutmeg pericarp. Secondly, the effect of pickling process on the physical, microbial, antioxidant and sensory properties of nutmeg was evaluated. The nutmeg fruit pericarp was water-blanched for 0, 3, 5, 7 and 9 min. The increased blanching time significantly (p
Fulltext An investigation of the morphological, thermal, mechanical, and barrier properties of an active packaging containing micro- and nano-sized ZnO particles

Syarifa R, Esmaeili Y, Jafarzadeh S, Garavand F, Mahmud S, Ariffin F

Food Sci Nutr, 2023 Nov;11(11):7373-7382.
PMID: 37970401 DOI: 10.1002/fsn3.3665

Biodegradable films are extremely important for food packaging applications since they minimize environmental effects. However, their application areas are limited due to insufficient characteristics required for particular applications. The objective of the present research was to improve the properties of sago-based biodegradable films embedded with nano- and micro-ZnO (zinc oxide). Nano and micro-ZnO were incorporated in the films at different percentages (1%, 3%, and 5%) in that the films were formed using the solvent casting method. The physicochemical, barrier, thermal, optical, morphology, and mechanical properties of sago-based films were investigated. Adding 5% of micro- and nano-ZnO significantly improved film thickness (0.162 and 0.150 mm, respectively) and WVP (4.40 and 5.64 (kg/s)/(m.Pa), respectively) while the optical properties and thermal stability exhibited superior performance. Micro-ZnO particles improved the mechanical properties of sago-based biodegradable films with the tensile strength reaching 6.173 MPa. Moreover, sago-based nano-ZnO films showed excellent UV-shielding performance and relatively good visible-light transmittance. This study suggested that sago biodegradable film incorporated with micro-ZnO could be an excellent alternative to petroleum-based plastic packaging.
Fulltext Preparation and characterization of a novel edible film based on Alyssum homolocarpum seed gum

Mohammadi Nafchi A, Olfat A, Bagheri M, Nouri L, Karim AA, Ariffin F

J Food Sci Technol, 2017 May;54(6):1703-1710.
PMID: 28559629 DOI: 10.1007/s13197-017-2602-z

In this study a novel biodegradable edible film based on Alyssum homolocarpum seed gum (AHSG) was fabricated and characterized. Glycerol at three levels (25, 35, and 45% based on dried AHSG) as plasticizer were added. The microstructure and barrier, electromagnetic, mechanical, and thermal properties of the film were characterized. Results showed that permeability to both oxygen and water vapor, increased as the plasticizer content increased from 25 to 45%. The mechanical properties of AHSG films were comparable to those of polysaccharide films. Results showed that the glycerol content significantly decreased the glass-transition temperature of the film. The color measurement indicated that increasing the plasticizer content augmented the b* and L* values. Results of the field emission scanning electron microscopy revealed a uniform and smooth surface morphology and an absence of phase separation among the film compositions. The findings demonstrated that AHSG has the potential to fabricate edible films with enhanced quality characteristics.
Fulltext Fabrication and characterization of a pH-sensitive intelligent film incorporating dragon fruit skin extract

Azlim NA, Mohammadi Nafchi A, Oladzadabbasabadi N, Ariffin F, Ghalambor P, Jafarzadeh S, et al.

Food Sci Nutr, 2022 Feb;10(2):597-608.
PMID: 35154695 DOI: 10.1002/fsn3.2680

A novel intelligent pH-sensing indicator based on gelatin film and anthocyanin extracted from dragon fruit skin (Hylocereus polyrhizus) (DFSE) as a natural dye was developed to monitor food freshness by the casting method. Anthocyanin content of DFSE was 15.66 ± 1.59 mg/L. Dragon fruit bovine gelatin films were characterized by Fourier transform infrared spectroscopy (FTIR) and observed by a scanning electron microscope (SEM). Moisture content, mechanical properties, water solubility, water vapor permeability (WVP), light transmittance, color, and pH-sensing evaluations were evaluated for potential application. FTIR spectroscopy revealed that the extracted anthocyanin could interact with the other film components through hydrogen bonds. When the extract was added, films showed a smooth and clear surface as observed by SEM. The addition of anthocyanin increased the moisture content, thickness, and water solubility of the films, but decreased the WVP and light transmittance of films. Also, the incorporation of 15% v/v DFSE decreased the tensile strength from 17.04 to 12.91 MPa, increasing the elongation at break from 91.19% to 107.86%. The films showed higher ΔE with increasing DFSE content, which indicated that the film had good color variability. A significant difference in the color of the films was observed with exposure to different pH buffer solutions. The findings demonstrated that gelatin film incorporated with DFSE could be used as a visual indicator of pH variations to monitor the freshness of foods during storage time.
Fulltext Knowledge, Attitude and Factors associated with Self-efficacy in Screening and Treatment of Hepatitis C among Primary Care Doctors in Selangor

Mansoor NS, Ariffin F, Suddin LS, Ahmad Zubaidi ZS

Malays Fam Physician, 2024;19:11.
PMID: 38496773 DOI: 10.51866/oa.454

INTRODUCTION: Primary care doctors (PCDs) play an increasingly important role in the management of hepatitis C. It is essential for PCDs to have good self-efficacy in screening and treating hepatitis C to achieve good outcomes. This study aimed to determine the knowledge and attitude towards and other factors associated with self-efficacy in screening and treating hepatitis C.
METHODS: This cross-sectional study was conducted using an online Google Form. PCDs working at primary healthcare clinics were selected via simple random sampling. The online form contained items on sociodemographic and practice characteristics and a validated questionnaire on knowledge, attitude and self-efficacy towards screening and treating hepatitis C. Data were statistically analysed.
RESULTS: A total of 242 PCDs were included in the analysis. The median age was 35 years (interquartile range [IQR]=5). The majority of the PCDs were women (83.9%) and Malay (71.9%) and had a median working experience of 6 years (IQR=6). The mean self-efficacy score was 12.67 (standard deviation=3.38). The factors associated with a higher level of self-efficacy in screening and treating hepatitis C were postgraduate qualification, training within the last one year, better knowledge and attitude scores and prior experience in treating hepatitis C.
CONCLUSION: The identified factors are crucial in improving the self-efficacy among PCDs in hepatitis C care services. Policymakers are suggested to implement training programmes and encourage continuous medical education, exposure to patient management and postgraduate certification in family medicine to help PCDs in treating hepatitis C better.
Fulltext Fabrication and characterization of novel semolina-based antimicrobial films derived from the combination of ZnO nanorods and nanokaolin

Jafarzadeh S, Alias AK, Ariffin F, Mahmud S, Najafi A, Ahmad M

J Food Sci Technol, 2017 Jan;54(1):105-113.
PMID: 28242909 DOI: 10.1007/s13197-016-2441-3

This study aimed to provide novel biopolymer-based antimicrobial films as food packaging that may assist in reducing environmental pollution caused by the accumulation of synthetic food packaging. The blend of ZnO nanorods (ZnO-nr) and nanokaolin in different ratios (1:4, 2:3, 3:2 and 4:1) was incorporated into semolina, and nanocomposite films were prepared using solvent casting. The resulting films were characterized through field-emission scanning electron microscopy and X-ray diffraction. The mechanical, optical, physical, and antimicrobial properties of the films were also analyzed. The water vapor permeability of the films decreased with increasing ZnO-nr percentage, but their tensile strength and modulus of elasticity increased with increasing nanokaolin percentage. The UV transmittance of the semolina films were greatly influenced by an increase in the amount of ZnO-nr. The addition of ZnO-nr: nanokaolin at all ratios (except 1:4) into semolina reduced UV transmission to almost 0%. Furthermore, the ZnO-nr/nanokaolin/semolina films exhibited a strong antimicrobial activity against Staphylococcus aureus. These properties suggest that the combination of ZnO-nr and nanokaolin are potential fillers in semolina-based films to be used as active packaging for food and pharmaceuticals.