This study was conducted to determine the influence of raw material variation, equipment
process variables and device stability on the drying process of rambutan seed using oven and
microwave drying equipments. The raw material variations studied were skin colour (yellow
and fully red), storage period (fresh and stored) and seed mass (5 and 10 g). The important
equipment process variables studied were oven temperature (40 and 60°C) and microwave
power (250 and 1000 W).The output power and drying distribution in the drying chamber were
studied to examine the device stability. Results indicated that the seed mass, oven temperature
and microwave power influenced the drying time. The skin colour and storage period were
negatively correlated with drying time due to drying time speculate to relay on time required for
moisture removal that associated to initial moisture content and seed mass. It is also observed
that the drying time will be shorten if the sample was located at the central of the microwave
drying chamber. In contrast, the oven exhibited higher stability compared to microwave due
to its ability to provide similar level of heating at each location in the drying chamber. This
information will aid researchers and industrial operators to design an effective drying process
using microwave and oven thus reducing cost and time.
Functional property changes in Phaleria macrocarpa fruit during ripening on tree were studied. Results showed that juice extracted from fruit flesh had low acidity and soluble solid content. Fruit acidity decreased but soluble solids increased as the fruit ripened. In terms of antioxidant content, ascorbic acid, DPPH free radical scavenging activities and total phenolic content were, however, the lowest in fully ripe fruit flesh while the unripe fruit flesh had the highest. High percentage of these antioxidants was water soluble. This study suggests that the unripe fruits should be harvested for valuable medicinal product development instead of the fully ripe fruits.
In recent time, there has been a great influx of numerous processed foods into the market. The utilization of improved technologies in food ecosphere has not only led to the emergence of complex foods but has also raised concerns about their nutritional, safety and halal status among consumers. Consumers are confused whether to reject or adopt the proceesed foods and have become divided into various groups based on their eating habits. In order to ameliorate their concerns, consumers seek the adoption of knowledge-based eating habits. This review provides details on the nutritional perspectives of eating habits by early Muslims. Islam, as a complete way of life, entails well-defined eating habits as a comprehensive guide for mankind.
Slaughtering is the first step in meat processing. It involves killing an animal for the production of meat. Effectiveness of slaughter is determined by the amount of blood removed from the animal. This study aimed to compare the chemical changes and microbiological quality of broiler chicken meat slaughtered by Halal and Non-Halal slaughter methods during refrigerated storage. A total of sixty (60) broiler chickens were slaughtered by: i) Neck cutting (NC) - by severing the jugular veins, carotid arteries, trachea and the oesophagus according to the Islamic ritual method of slaughter and (ii) Neck poking (NP) - by poking the neck of the bird with a sharp object. Residual blood was quantified by measuring the haem iron content in the breast meat samples. Storage stability of chicken meat was evaluated by measuring the extent of lipid oxidation determined by thiobarbituric acid reactive substances (TBARS) and by assessing the microbiological quality of the meat. Haem iron content decreased significantly (P0.05) on chicken meat lipid oxidation at 1, 3, and 9 day of storage at 4oC. However, at 5 and 7 day of storage, significant differences (P
General phytochemical screening of the leaves of Saurauia roxburghii (Actinidiaceae) revealed the presence of alkaloids, flavonoids, glycosides, O-glycosides, terpenoids, carbohydrates, steroids, reducing sugar, tannins, phlobatannins and saponin are present in this plant whereas cardiac glycosides are absent. Two steroid compounds were isolated from the n-hexane extract of the leaves from S. roxburghii. Based on the spectral evidence IR, 1H-NMR and 13C-NMR, structures were determined to be stigmasterol (1) and β-sitosterol (2) This is the first report so far of occurrence and details spectroscopic description of these compounds from S. roxburghii.
Knowledge and concerns of the bad health implications of high fat intake in consumers has
resulted in a rising demand for low-fat foods. Consequently, the use of sweet pre-treatment
as alternative food source is gaining attention among producers and consumers. The study of
reducing oil uptake of fried banana chips using sweet pre-treatment was done. In the preparation
of fried banana chips, the sliced banana was blanched at 80o
C. Then, the sliced banana was
dipped in the treatment for 4 g, 8 g and 12 g of sugar solution. Next, the sliced banana was deep
fried at temperature 180o
C for 5 minutes. The result showed increased in percentage of moisture
reduction (86.65 %, 86.99%, 88.37% and 90.51%) for control and other three fried banana
chips as the concentration of sugar used for treatment was increased. For fat content, it showed
a decreased in percentage (0.66%, 0.63%, 0.62% and 0.54%) as the sugar concentration used
for the treatment was increased. Sugar treatment does not affect the colour of fried banana chips
as p-value for lightness (L*
) is 0.426 and the p-value for yellowness (b*
) is 0.468. This showed
that the null hypothesis was accepted and there was no significant difference in lightness and
yellowness of all four fried banana chips. Finally, sensory evaluation showed that there was a
significant difference in crispiness, colour, sweetness, oiliness and overall acceptance between
all four fried banana chips. As the conclusion, sweet pre-treatment gives positive effect on
reducing fat content in fried banana chips and can be used as one of the alternative method in
producing banana chips with lower amount of fat.
The Ramadhan fast is a form of worship where Muslims spend the daylight hours in a complete
fast. During the month of Ramadhan, a large number of people tend to purchase food from
stalls or bazaars for breaking fast. It is crucial that the foods prepared and sold are handled in
a clean and safe manner. Thus, this research focused on evaluating the microbiological quality
of cooked meat products (beef and chicken) from food bazaars and street-vended foods in
10 districts throughout the state of Kelantan. A total of 100 samples were collected from all
10 districts in Kelantan and were tested for coliform, Escherichia coli, Salmonella spp., and
Staphylococcus spp. Microbiological analysis of the meat samples showed unsatisfactory
results where a total of 42% of the samples were found unsatisfactory for coliform. The overall
prevalence for Staphylococcus spp. in beef and chicken were 19.6% and 12.9%. Escherichia
coli were detected in 23.9% of beef and 12.9% of chicken. Non-compliances for Salmonella
were found in 13% and 9.3% of beef and chicken samples. This study determined the presence
of foodborne pathogen in cooked meat products and indicated the possibilities of cross
contamination and lack of hygiene during food handling.
The peptide composition of gelatin is known to vary very common that the electrophoretic pattern of gelatin from one source differs from another source even for the same raw material. Therefore, the present study aimed to use proteomics field to identify gelatin polypeptides biomarker for depending on the condition under which collagen is hydrolyzed. Hence, it is porcine skins. The polypeptides obtained for porcine skin gelatins can be used as reference in future to detect the origins of gelatin added in the processed food. We compared porcine skin gelatin samples obtained from three producers. Total average numbers of polypeptides of porcine skin gelatins from company A, B and C were 303 ± 2.8, 285.5 ± 3.5 and 270.5 ± 4.9 spots respectively. 10 biomarkers were identified and presented in all different companies. We also did a mixture of porcine and bovine skin gelatin to detect the presence of these 10 biomarkers. The level of adulteration that could be detected was as low as 1.0% w/w
Quality degradation is normally judge by monitoring independently the loss of a certain quality
attribute during storage. However, the rate of degradation for each of the quality attributes
present in a food product is not the same. This study focus on deterioration of vitamin C,
lycopene, total phenolics and antioxidant activity of ready-to-drink pink guava juice (PGJ)
during storage at elevated temperatures. Kinetic order, rate constant (k), activation energy
(Ea) and temperature coefficient (Q10) of the degradation were derived by applying Arrhenius
equation. The results obtained showed that freshly made PGJ contain 39.79±2.18 mg/100 mL
of vitamin C, 3.17±0.27 mg/L of lycopene, 28.08±4.11 mgGAE/100 mL of total phenolic
content (TPC) and 13.20±1.91 mMTE/100 mL of ferric reducing antioxidant power (FRAP).
All quality attributes measured in this study showed zero-order kinetic reaction. The results
also showed that FRAP has the highest Ea of 49.52 KJ/mol and Q10 of 1.80, followed by
vitamin C (Ea=41.49 KJ/mol; Q10=1.64), lycopene (Ea=31.75 KJ/mol; Q10=1.46), and lastly
TPC (Ea=14.11 KJ/mol; Q10=1.18). The predicted total depletion of each quality attribute
at refrigerated storage (5o
C) were 266 days for antioxidant activity, 158 days for vitamin C
and lycopene, and 63 days for total phenolics. This study provide useful information on the
degradation rate and availability of health beneficial and bioactive compounds present in fruit
juice beverage during storage.
There are many factors influencing the stability and color variation of natural colorant anthocyanin and pH is among the most significant factor. This study aims to determine the stability of the anthocyanins in freeze-dried Hibiscus sabdariffa, Melastoma malabathricum and Ipomoea batatas in various acidic pH (pH 2.0, 2.5, 3.0, 3.5, 4.0 and 4.5). Total monomeric anthocyanin, degradation index, color density and percent polymeric color were analyzed to determine anthocyanins degradation and their color variations. Among the samples, H.sabdariffa contain the highest monomeric anthocyanins (163.3 mg/L) followed by M. malabathricum (49.9 mg/L) and the lowest is I.batatas (13.8 mg/L). Monomeric anthocyanins from I.batatas were found to be very stable and not affected by changes in pH than in H. sabdariffa and M. malabathricum. However, degradation index (DI) of H. sabdariffa was the lowest with value of 0.365 ± 0.049 at pH 3.5. The lowest percentage of polymeric color (4.94 ± 0.64) was also shown by H. sabdariffa at pH 2.5 and maintained a deep red color with increasing pH indicating higher color stability compared to M. malabathricum and I. batatas. Overall, natural pigment in H. sabdariffa was found to be the most stable in both monomeric anthocyanin content and chromaticity properties. These results provided information that will further proven the potential usage of H. sabdariffa, M. malabathricum and I. batatas as natural coloring agents to replace the synthetic colorant in food and beverage industries.
Mushroom cultivation has been more popular recently in Malaysia. They are favoured due to their delicious flavour and low calorific value. Apart from that, they also contain high amount of protein and other essential nutrients. As recommended by food pyramid, people should take in more of their calories from whole grains-based foods than any other sources. Three selected carbohydrate based products namely rice-porridge (RP), paratha flat bread (PB) and conventional cake (CC) were formulated with dried Pleurotus sajor-caju (PSC) powder. All three products were analyzed for proximate analysis and sensory evaluation. Result shows the percentage of moisture, ash, fat and protein of RP increased in line with the levels of PSC powder used except for carbohydrate. Whereas for PB and CCs added with 2%, 4% and 6% PSC, the percentage of all nutrients were higher than control (0%) except for fat. Mushroombased RP had significantly higher value of odour attribute as compared to control, with RP added with 6% PSC powder received the highest score. Meanwhile, mushroom-based PB received better score on textural attribute compared the control. In CC, panels prefer the cake added with 4% PSC powder as they gave higher scores for softness and flavour attributes. In conclusion, addition of PSC powder to partially replace rice and wheat flour in RP, CC and PB enhance essential nutritional components and well accepted by consumers. Thus, PSC powder can be considered to be utilized in carbohydrate–based food products with the purpose of enhancing nutrient compositions without affecting its sensory acceptance.
The aim of this study is to determine the optimization of enzymatic protein hydrolysis conditions on the angiotensin-converting enzyme inhibitory (ACEI) activity of blood cockle meat. Preliminary study was carried out to evaluate the effect of different commercial proteinases (Alcalase®, Protamex™, Neutrase®, pepsin, papain, trypsin and α-chymotrypsin) and hydrolysis time on the ACEI activity of cockle’s meat. The proteinase with the highest ACEI activity will be used in the optimization study using Response Surface Methodology. A face-centered central composite design was employed to investigate the effect of hydrolysis conditions parameters (i.e hydrolysis time, pH, hydrolysis temperature and enzyme to substrate (E/S) ratio) towards ACEI activity of cockle’s meat. Preliminary study found that the highest ACEI activity was given by Protamex™ at 6 hrs. Therefore, optimization study was carried out using Protamex™ at 4-8 hrs hydrolysis times with temperature of 35-60oC, pH of 5.5- 7.5 and E/S of 0.5-1.5%. All variables were successfully fitted with the quadratic model (p < 0.0001) with a non-significant lack-of-fit (p = 0.3665), and also possess good coefficient of determination (p = 0.8666) and adjusted R-square (p = 0.8158). The optimum hydrolysis conditions were found to be at temperature of 59.8o C, time of 4.69 hrs, pH of 5.59 and E/S ratio of 0.9%. ACEI activity of the experimental value (97.8%) agreed with the predicted value (99.2%) within 95% confidence interval.
Grinding is an important factor in espresso coffee preparation and the optimal grinding level is needed to improve its characteristics. However, a problem arises where ground cocoa nibs change from solid to fluid mass at finer level due to high fat content (52%) in the cocoa bean. Thus, the aim of this study was to determine the effect of fat in Ivory Coast cocoa nibs and grinding level on particle size and the physicochemical characteristics including viscosity (mPa), pH, foam index (%), density (g/mL), total solid (mg/mL) and extraction (%) of espresso cocoa (ECOC). Solvent extraction was used to produce defatted cocoa nibs (40%, 34% and 20%) and was ground at four different grinding levels (i.e., 10, 30, 50 and 70) to extract a cup of ECOC using espresso machine. The grinding level 70 (1665.0±28.30 μm) contributed to significantly (p
The activities of lipase produced by five lipases-producing thermophilic bacteria strains (SY1, SY5, SY6, SY7 and SY9) isolated from Selayang Hot Spring in the western part of Peninsular Malaysia were analyzed and compared. SY7 and SY9 had considerably higher lipolytic activities than those of SY1, SY5 and SY6. Thermostabilities of lipase produced by all strains were determined after heating at 80°C for 30 minutes. Strain SY7 retained the highest lipolytic activity of 77%, while others had infinitesimally low thermostability (retaining less than 34% of their original activity) at the same temperature and time. SY7 was chosen for further characterization because it showed exceptionally high lipase activity and thermostability. It was identified as belonging to Bacillus species by the conventional Gram-staining technique, Biochemical tests and Biolog Microstation system. By using 16S rRNA gene sequencing, strain SY7 generated the same expected PCR product with molecular weight of 1500 base pair. It displayed 98% sequence similarity to Bacillus cereus strain J-1 16S rRNA gene partial sequence with accession number: AY305275 and has been deposited in the database of Genbank.
This study was carried out to determine the proximate, functional and pasting properties of breadfruit starch. Breadfruit starch was isolated from matured breadfruit (Artocarpus altilis) and was analyzed for its fuctional, proximate and pasting properties. The starch contains 10.83%, 0.53%, 0.39%, 22.52%, 77.48% and 1.77% moisture, crude protein, fat, amylose, amylopectin and ash contents respectively. The average particle size, pH, bulk density and dispersibility of the breadfruit starch were 18 μm, 6.5, 0.673 g/mls, and 40.67% respectively. The swelling power of the breadfruit starch increases with increase in temperature, but there was a rapid increase in the swelling power from 70 to 80 0C. The pasting temperature of the starch paste was 84.05 0C, setback and breakdown values were 40.08 and 7.92 RVU respectively. The peak viscosity value was 121.25 RVU while final viscosity value was 153.42 RVU. This study concluded that breadfruit starch has an array of functional, pasting and proximate properties that can facilitate its use in so many areas where the properties of other starches are acceptable.
Proximate compositions, culinary and sensory properties of noodles prepared from proportionate combinations of breadfruit starch and wheat flour were investigated. Breadfruit starch (BS) isolated from matured breadfruit (Artocarpus altilis) was used to produce noodles in combination with hard red wheat flour (WF) at a ratio of 100% WF:0% BS, 80% WF:20% BS, 60% WF:40% BS, 40% WF:60% BS, 20% WF:80% BS. The protein, fat, ash, crude fibre and moisture contents of the Breadfruit starch-Wheat flour (BSWF) noodles prepared from the above blends ranged from 0.65 to 10.88%, 0.35 to 3.15%, 1.28 to 2.25%, 1.18 to 1.45% and 4.65 to 5.45%, respectively. The contents of protein, fat, ash and crude fibre increased as the percentage breadfruit starch decreased. However, values of moisture content did not follow the same trend, instead higher values were found for 100% BS:0% WF (5.35%) and 20% BS:80% WF (5.45%). The cooking yield of the BSWF noodles ranged from 21.02 (60% BS:40% WF) to 23.75 g (100% BS:0% WF), cooking loss ranged from 5.49 (20% BS:80% WF) to 9.19% (100% BS:0% WF), while swelling index ranged from 3.1 (20% BS:80% WF) to 3.4 (100% BS:0% WF). Throughout the study, noodles produced from blends of 20% breadfruit starch and 80% wheat flour showed superior proximate, culinary and sensory attributes.
Endotoxins (chemically known as Lipopolysaccharide) from gram-negative microorganisms initiates clot formation in blood when it is accidentally encountered by horseshoe crab blood stream. This property was extensively studied by various researchers as a result Limulus Amebocyte Lysate (LAL) test was established. The LAL tests in general, 3 to 300 times more sensitive than the United States Pharmacopeial (USP) rabbit pyrogen test method. It is apparent that major differences among the LAL preparations lie in the area of sensitivity. Differences, up to 100-fold, exist in the sensitivity of the various LAL preparations to the same endotoxin. Based on the above perspective, a portable Kit (Endo sensor) was developed to detect the presence of bacterial endotoxin in liquid biological samples using Tachypleus Amebocyte Lysate (TAL) as a source. Sensitivity of the Kit was determined using various concentrations of prepared endotoxin standards and pyrogen free water samples. It was observed that Endo sensor could detect up to nano gram level of endotoxin in liquid biological samples which could be expressed in (EU/ml) and the labeled sensitivity of the lysated product was 0.125 EU/ml. The gel clotting principle method was utilized for the detection of bacterial endotoxin in liquid biological samples.
Gelatine obtained from fish skin has become a potential source of preparing nanoparticles and
encapsulation of bioactive compounds. Within these fish skin, gelatine nanoparticles show
potent benefits for application in pharmaceutical and cosmetic industry. The encapsulated
bioactive ingredients within nanoparticles have improved bioavailability, delivery properties,
and solubility of the nutraceuticals within the human body and blood stream. Many of such
bioactive peptides (biopeptides) are potent antioxidants; and as oxidative stress is the main
cause of the onset of various chronic diseases, encapsulation of antioxidant biopeptides within
fish gelatine nanoparticles could be a potential remedy to prevent or delay the onset of such
diseases and for better health prospects. The purpose of the present work was to prepare a
simple, safe, and reproducible novel food delivery nanoparticle system encapsulating a desirable antioxidant biopeptide. An optimisation study was conducted to produce a desirable size
of gelatine nanoparticles which showed a higher encapsulation efficiency of an antioxidant
biopeptide. Sunflower biopeptide was chosen as the antioxidant biopeptide, as the activity of
this protein hydrolysate is quite high at DPPH of 89% and FRAP assay of 968 µm/L. Tilapia
fish was used as gelatine source at an average yield of the process at 10% wt/wt. Effects of
parameters such as pH, biopeptide concentration, and cross-linking agent ‘glutaraldehyde’ on
the size, stability, and encapsulation efficiency on the nanoparticles were studied. The average
diameter of the biopeptide loaded gelatine nanoparticle was between 228.3 and 1,305 nm.
Encapsulation efficiency was 76% at an optimal pH of 2, glutaraldehyde concentration of 2
mL, and biopeptide concentration of 0.1 mg/mL exhibited DPPH at 92% and FRAP assay of
978 µm/L. To understand the absorption of sunflower biopeptide in stomach, blood stream,
and biopeptide release of the gelatine nanoparticles, biopeptide loaded gelatine nanoparticles
were subjected to simulated gastrointestinal conditions mimicking human stomach and
intestine; and showed peptide release of 0.1464 and 0.277 mg/mL upon pepsin and pancreatin
digestion, respectively.
Considerable attention has been directed to nanoparticles based on gelatin biopolymer due to its numerous available active group sites for attaching target molecules and acting as a drug or nutraceutical delivery system aiming to improve the therapeutic effects and also to reduce the side effects of formulated drugs as gelatin is a natural biodegradable biocompatible polymer, nontoxic, readily available, cheap and is used in parental formulations. With mammalian gelatin (pig and cow) as the major source of gelatin production, alternatives are required due to sociocultural and health concerns to maintain halal status. This paper aims at reviewing fish skin gelatin from warm water species which can provide a potential alternative source of gelatin with almost the same rheological properties as mammalian gelatin and is a beneficial way to use fish waste such as skin, bones and fin which is generally discarded. The study also entails a lot of research being done in the field of nanoencapsulation of gelatin with various nutraceuticals as well as drug and gene therapy. There is an especially increasing interest in encapsulating biopeptides within gelatin nanoparticles in the functional food industry due to their role in preventing or delaying the onset of various diseases, food fortification, improvement of food quality, increase in shelf life, targeted peptide delivery and hence can be used as additives in food products. This review also attempts to provide an overview of the application of gelatin nanoparticles in nanoencapsulation in the food industry.
In this study, toxicological safety (mutagenicity) and therapeutic potential (antimutagenicity)
of water extract of Centella asiatica Linn., were evaluated using the Allium cepa assay. The
mitotic index (MI) at 6.25% concentration of the extract decreased significantly from 3.13% to
2.05% after 24 h and 48 h, respectively, however, the MI increased significantly by 60% and
400% at 12.5% and 50.0% concentrations, respectively. There was total arrest of cell division
at 100% concentration after 24 h and 48 h of onion’s roots exposure to the water extract.
The chromosomal aberrations (CA) induced by the extract were not significantly different
from the negative control (p ≥ 0.05) at the tested concentrations. The mutagenic activity of
cyclophosphamide was significantly suppressed above 50% at the tested concentrations. These
results suggest non-genotoxic effect, and antimutagenic potency of water extract of C. asiatica
in A. cepa cells, being desirable characteristics of anticancer therapeutics.