Properties of fish gelatin films incorporated with different oils at different thickness investigated. Gelatin films incorporated with all oils resulted in higher elongation at break (EAB) compared to control film, regardless of the oils type (P≤0.05). Increasing the thickness of gelatin films with oils decreased the solubility value (P≤0.05) significantly. However, water vapor permeability (WVP) of gelatin films containing oils increased as the thickness of films increased. FTIR spectra showed that incorporation of different oils into gelatin films gave effect on the molecular organization and intermolecular interaction in films matrix particularly at the wavenumber of Amide-I band and 1739-1744 cm-1. SEM analysis revealed the addition of oils into gelatin films enhanced the roughness of the film surface and cross-section. An appropriate combination of oils at moderate thickness could improve the mechanical and barrier properties of fish gelatin films thus fulfill the application either as coatings or films.
Fish waste is a major by-product of fish processing industries. Sin croaker (Johniecop sina) waste could be a valuable source of collagen and utilizing such waste will reduce pollution associated with fish processing industries. The objective of this study is to determine the physico-chemical characteristics of sin croaker waste collagen extracted using 0.5 M acetic acid as a function of extraction time which were 3 and 5 days. The extracted collagens were also compared with the commercial collagen. Results showed that extraction at the duration of 3 and 5 days produced 2.74 and 3.35% yields of collagen, respectively. Both collagens were most soluble at low pH (pH 1-2) and low salt concentration (2% NaCl). Differential Scanning Calorimetry (DSC) analysis showed that the extracted collagen had good thermal stability as it denatured at 31.31°C and 32.10°C, respectively. Commercial collagen denatured at 30.60°C. Sodium dodecyl sulfate gel electrophoresis (SDS-PAGE) indicated that both collagens are of Type I due to the presence of α1, α2 chains, β and γ components. Commercial collagen showed only smeared band. Thus, it is concluded that sin croaker collagens extracted at the duration of 3 and 5 days exhibited similar characteristics and are of equally good quality.
Persicaria hydropiper, locally known as kesum, is an herb belongs to the family Polygonaceae. It has been used widely in many countries as food flavoring and possesses a wide range of medicinal values. The total phenolic content and xanthine oxidase inhibitory activity of the methanolic extract of P. hydropiper and fractions were determined spectrophotometrically. The butanol fraction was found to contain high phenolic content and was able to inhibit xanthine oxidase activity. Online profiling using liquid chromatography coupled with electrospray ionisation spectrometry (LC-ESIMS/MS) has revealed ten constituents in this active fraction. The major components were flavonoid derivatives and flavonoid sulphates, which were confirmed by comparison with an authentic standards as well as their MS/MS fragmentation patterns and UV spectra.
The beneficial effects of Palm Tocotrienol Rich Fraction (TRF) in the reduction of cholesterol and oxidative stress in human especially in Non-Familial Hypercholesterolaemia (NFH) patients are still lacking and need to be further investigated. In this clinical trial, 37 NFH patients were recruited and randomized to either Palmvitee (60 mg/day TRF) [NFHe; n= 12) and atorvastatin 10 mg/day (NFHs; n=25). Fasting serum lipids, F2 -isoprostanes, oxidized LDL (ox-LDL) and malondialdehyde (MDA) were measured at baseline (BL), 2 weeks and 12 weeks. NFHe group showed significant reduction in Total cholesterol, TC, LDL, MDA, F2 – isoprostanes and ox-LDL at 12 weeks compared to BL. NFHs group showed a reduction in TC, LDL and TG, MDA and F2 – isoprostanes in 12 weeks compared to the BL. NFHs had greater % change reduction of TC, LDL, TG and MDA than NFHe in 12 weeks. Despite that, NFHe and NFHs had comparable % reduction of F2–isoprostanes in 12 weeks. NFHe had greater % change reduction of ox-LDL than NFHs. In conclusion, TRF reduces cholesterol level in NFH patients even though it is not as efficient as statins. The ability of TRF in the reduction of oxidative stress especially F2-isoprostanes is comparable with statins. TRF has a great potential in the prevention of atherosclerosis in part not only due to its cholesterol lowering activity, but perhaps more effective as a potent antioxidant.
Antioxidant activities were evaluated in steaming, hot water, and microwave blanching’s at different temperature, time and microwave power level on frozen green capsicum. Results showed frozen green capsicum blanched using microwave at high level/90 seconds (sample J) contain higher level of Ferric Reducing Antioxidant Potential (FRAP) compared to fresh green capsicum. Sample J and fresh green capsicum were significantly higher (p≤0.05) compared to other treatments for Total Phenolic Content (TPC), Radical Scavenging Activity (DPPH), and FRAP from 0 to 3rd month frozen storage. Overall, the sequences from highest to lowest in blanching treatments for TPC, DPPH, and FRAP were J (microwave high level/90 seconds)>A (Fresh)>H (Microwave Medium Level/120 seconds)>D (Hot Water 80°C/150 seconds)>K (Microwave High Level/120 seconds)>I (Microwave Medium Level/150 seconds)>F (Microwave Low Level/150 seconds)>B (Steam 100°C/150 seconds)>E (Boiling Water 100°C/120 seconds)>G (Microwave Low Level/180 seconds)>C (Steam 100°C/180 seconds). Frozen storage for 0 and 3rd months showed no significant difference (p>0.05) which indicated no changes on antioxidant activity during frozen storage at -18°C.
This work aimed to evaluate the effect of Atmospheric Cold Plasma (ACP) on the quality of mango flour noodles (NMF). ACP treatment of 5 minutes duration on the surface of the noodles strands were performed and evaluated during three days of storage by monitoring parameters related to colour, water activity, antioxidant activity and total phenolic content. The lightness value (L*) was higher for untreated samples (NMF (U)) than for treated samples (NMF (T)), while a greater increased in the redness (a*) and yellowness (b*) values were observed for the NMF (T). The changes in aw, antioxidant activity and total phenolic content (TPC) were negligible. However the NMF (T) showed significant different (p
Implication of drying techniques in preservation of fruit juice has huge advantage in quality control and packaging sector. The objective of this research was to investigate the effect of drying techniques and maltodextrin concentrations on physicochemical attributes of pink guava powder. Pink guava puree was dried at -110ºC and 0.001 mbar by freeze drying and at 170ºCinlet air temperature and 350 ml/hr feed flow rate by spray drying with 10-20% maltodextrin concentration (MDC). The drying methods (DM) and MDC had significant effect on powder properties. Spray drying was more effective reducing the moisture content and water activity to 2.86% and 0.377, respectively, whereas, freeze drying was more suitablein the retention of color, lycopene and vitamin C. Spray drying was more economic method compared to freeze drying. Overall, spray-dried pink guava powder produced with 20% MDC had better quality than that of freeze-dried powder in terms of lowest moisture content (2.17%), lowest water activity (0.33), highest glass transition temperature (215ºC), less electricity and time consumption, anda moderate retention of lycopene and vitamin C.
The purpose of the current study was to isolate and identify subclinical mastitis causing bacteria from milk samples of dairy goats. The milk samples from individual dairy goats were collected from several dairy goat farms around Kota Bharu, Kelantan. Major bacterial isolates were Staphylococcus spp. (73.2%). Coagulase negative staphylococci encompassing 68.3% of the isolates, whereas 4.9% was coagulase positive staphylococci. Bacillus spp. constituted 12.2% out of the isolates. Listeria spp. and Neisseria spp. both were represented 7.3%. There is a need to discuss the potential hazards of these bacteria in affecting milk quality, health of goats and food safety to consumers. The findings also emphasize the need to study the exact species of bacteria isolated in order to plan for their prevention as well as to assist veterinarians in prescribing correct antibiotic therapy.
Temperature management is the most important tool to extend shelf-life and indirectly delay losses of quality parameters in vegetables during postharvest storage. Quality losses are enhanced by use of improper packaging material, extended storage, higher temperatures, low relative humidity, physical damage and chilling injuries. Packaging helps to keep food from drying out and to preserve nutritive values, flavour, texture and colour. Broccoli and cauliflower stored at inappropriate temperature and humidity would easily deteriorate as they are highly perishable. Most of the time, domestic consumers store these vegetables under common refrigerated conditions with or without packaging until being used for consumption. The quality deterioration of these vegetables occurs rapidly in both situations. Thus the aim of this research was to determine the effect of different types of packaging including plastic bag, cling film (shrink wrap) and white paper on the quality parameters including antioxidant activity, total phenolic content and colour of fresh-cut broccoli and cauliflower at chilled temperature 8-10°C for 21 days. Fresh-cut broccoli was found to contain higher amount of total phenolic content (274 mg/100g) and antioxidant activity (179 mg/100g) compared to cauliflower that has total phenolic content (137 mg/100g) and antioxidant activity (163 mg/100g). Total phenolic content and antioxidant activity of broccoli and cauliflower that was packed with plastic bag, shrink wrap and paper decreased after 21 days of storage. Yellowing in broccoli significantly increased, reflecting the b* values, from 6.9 (control) to 29.89 (cling film), 23.2 (paper) and 24.99 (plastic bag), respectively. Darkening in cauliflower also significantly increased, reflecting the L* values, from 65.07 (control) to 87.43 (plastic bag), followed by shrink wrap, and paper which was 86.51 and 84.69, respectively, after 21 days. Among the three types of packaging materials, white paper was efficient to maintain the quality (based on colour, antioxidant and total phenolic compounds).
Taking into account the many cases of malnutrition related deaths in especially sub-Saharan Africa, the current research effort was conceived with the objective of appraising the nutritive potential of Moringa oleifera L. plant through the evaluation of proper agronomic practice that will enhance its nutritive potential. Measured quantity of dried roots, stem, and leaves portions of 5 months old Moringa oleifera L. seedlings, grown under various applied phosphorus (P) and potassium (K) rates were analysed for essential and non-essential amino acids content, total antioxidants, secondary metabolites (phenolics and flavonoids), and mineral nutrient elements. The high-performance liquid chromatography (HPLC) analysis revealed the presence of 9 essential and 7 non-essential amino acids, with a range of 4.24 to 10.04 gkg-1 recorded for leucine, threonine, histidine, glutamic acid, aspartic acid, and glycine. The 2,2ꞌ- diphenyl-1- picrylhydrazyl (DPPH) and the ferric reducing antioxidant power (FRAP) assay revealed strong antioxidants presence (up to 68% DPPH scavenging activity and a high level FRAP potential of 2500 mg ascorbic acid equivalent (AAE) / 100g dry weight (DW). Folin-Ciocalteu’s and aluminium chloride calorimetric assay revealed high levels of secondary metabolites (ranging from 1000 to 1350 mg gallic acid equivalent (GAE)/100g DW total phenolics and up to 2400 mg quercetin equivalent (QE)/1mg DW total flavonoids), and the nitric acid wet digestion procedure revealed a lot of mineral nutrient elements (with significant values of up to 19.13 g kg-1 maximum content acquired from calcium (Ca) and up to 9.90 g kg-1 recorded for iron (Fe). These nutritive components are noted to be highest in the leaves portion, followed by the roots, and then the stem parts. Based on its recognised rich base nutritive content, Moringa oleifera L. is a tree plant of nutraceuticals importance for impoverished communities.
Processing of soybeans to other products and consumption of soy products is increasing worldwide mainly due to acclaimed health benefits. Processing can alter soybean sensory appeal, nutritive value and potentially affect consumer health. Rhizopus oligosporus was used to ferment soybean for 3 days. The tempeh flour (TF) was produced form tempeh while defatted tempeh flour (DTF) was then produced from TF by immersing in hexane solvent while soy protein isolate (SPI) was prepared from DTF by using alkali and acid followed by neutralization treatment. In this study, nutritional properties and amino acid content of tempeh, TF, DTF and SPI were determined. Therefore, the objective of this study is was to evaluate the effect of each treatment on the chemical composition and amino acid content for all the samples. The results showed that the nutritional properties (total ash, moisture, crude fat, total carbohydrate and crude fibre) were reduced significantly (p < 0.05) except for protein content. Protein content was significantly (p < 0.05) increased by 50.5% in SPI. For amino acid content, the results obtained showed that SPI contain highest amount of essential and non-essential amino acid followed by DTF, Tempeh and TF. Glutamic acid was found to be the highest amino acid component in all samples. The evaluation from the results showed that SPI can be considered as potential functional food ingredients.
This study employed response surface methodology (RSM) to optimize alcalase-enzymatic hydrolysis conditions for the production of an angiotensin I-converting enzyme (ACE) inhibitory peptide from Shortfin scad (Decapterus Macrosoma) skin gelatin (SSGH). Using Central Composite Design (CCD) with four factors and three levels, a statistical modeling equation was developed to predict effects from the following variables:(i) temperature (40, 50, 60°C); pH (7, 8, 9);(ii) enzyme/substrate (E/S) concentration (1, 2, 3%); and (iii) hydrolysis time (60, 120, 180 min) with respect to yield, degree of hydrolysis (DH) and ACE-inhibitory activity. Optimum hydrolysis conditions obtained were 60°C, pH 9, 2.92% and 114.56 minutes. Experimental yield for SSGH was higher (90.05%) than the predicted value of 54.38%. The degree of SSGH hydrolysis (DH = 90.48%) was also higher than the RSM predicted value of 72.04%. Experimental SSGH ACE inhibitory activity (79.61%) was lower than predicted (89.19%).This study demonstrates the viability of using RSM to optimize conditions for the enzymatic hydrolysis of SSGH to yield gelatin with high ACE inhibitory peptide activity.
The increasing and widespread use of synthetic food dyes raises health concerns and earlier reports suggest that certain food dyes might be harmful for human health. In this study, we have investigated the effect of three commonly used food dyes on human liver cell line, HepG2. Our findings suggest that these experimental food dyes significantly affect cell viability and this effect can be worsen in hyperglycemic condition. Accumulation of cellular fat was significantly higher in presence of these dyes. Expression pattern of the gene involved in regulating apoptosis suggests that that the observed cell death could be attributed to the activation of apoptotic pathway. These findings suggest that these experimental dyes might exert synergistic toxicity in hyperglycemia that need to be confirmed using suitable in vivo models.
Kenaf seed oil contains high amount of monounsaturated fatty acid (MUFA) and polyunsaturated fatty acid (PUFA), and bioactive compounds, such as tocopherol and phytosterol. In order to prevent bioactive compounds from oxidation, kenaf seed oil (KSO) was encapsulated by coextrusion technology. KSO and microencapsulated kenaf seed oil (MKSO) were then subjected to accelerated storage to investigate the effect of microencapsulation on the storage stability of kenaf seed oil. The changes of fatty acids profiles and bioactive compounds in oils were evaluated. Result showed that there was significant decreased (p
The present work aims to optimise chicken skin gelatine/carboxymethyl cellulose (CMC) blended film formulation at varying concentrations of CMC and plasticiser (glycerol). The influence of CMC and plasticiser concentrations on the mechanical (tensile strength, TS and elongation at break, EAB) and physical (water vapour permeability, WVP) properties of chicken skin gelatine films were studied using central composite design (CCD), a full factorial design with all combinations of the factors at two levels (high, +1, and low, −1 levels), with the centre points (coded level 0) repeated thrice. An optimised formulation obtained as a proportional mixture of CMC (3%) and glycerol (0.78%), with tensile strength of 0.08 MPa, elongation at break of 167.57 and water vapour permeability of 6.08 × 10-9 g m-1s-1Pa-1. A formulation with 3% CMC and 0.78% glycerol yielded high TS and EAB, but lower WVP, which is desirable for production of food packaging. This novel research offers the packaging industry an alternative source for producing biodegradable food packaging films which are more cost-effective and at the same time reduce environmental problems.
Nowadays, stingless bee honey (meliponine honey) or locally known as ‘madu lebah kelulut’ is becoming popular among Malaysian consumers due to its acclaimed health benefits and advantages such as antioxidant and anti-inflammatory activities. Usually, stingless bee honey is used as a supplement to modern medicine, and the increase in health awareness among consumers has also increased the demand for stingless bee honey. However, due to the low production of stingless bee honey in the local market, Malaysia continues to import honey from other countries. As there is an abundant of imported honey products, local beekeepers are facing stiff competition, and consumers also need to make a difficult purchasing decision on the most preferable honey products in the market. Therefore, the main objective of the present work was to determine the consumers’ quality preferences towards stingless bee honey based on sensory characteristics. A total of 406 respondents of honey consumers were selected to test stingless bee honey sample based on its appearance, aroma, texture and flavour. The respondents responded based on a structured questionnaire using a 5-point Likert scale statements about their responses towards stingless bee honey sensory characteristics. The responses of the respondents were analysed based on descriptive analysis, factor analysis and logistic regression analysis. The results revealed nine factors that influenced consumers’ preferences towards stingless bee honey such as granularity, colour, bitterness, sweetness, viscosity, spice aroma, sourness, herbal aroma and fruity aroma, with viscosity being the most influential factor. The present work concluded that sensory characteristics were important to determine the consumers’ quality preferences towards stingless bee honey on purchasing decision.
The aim of the present work was to produce a new soy milk-based cake. Soy milk was added at different percentages (0, 25, 50, 75, and 100%) during cake making to replace milk. Nutritional composition, batter characteristics, physical, and sensory properties, as well as the stability of cake during storage, were investigated. Sensory results indicated that cake with 50% soy milk had the most favourable acceptance scores with the highest score in the aroma, colour, and taste attributes. The addition of soy milk up to 50% produced a cake with higher protein content and lower carbohydrate content, along with lower density and higher specific volume compared to control. Cake with 50% soy milk addition had lower microbial counts as compared to control. Therefore, soy milk has the potential to act as a milk replacer in cake production.
Coconut oil (CNO) is a vegetable fat that can be applied as a cocoa butter substitute (CBS) due to its similar physical characteristics to cocoa butter. However, it must be fractionated or hydrogenated to be used as CBS. The aims of the present work was to fractionate CNO using supercritical fluid extraction (SFE), and determine the potential fraction which is suitable as CBS. CNO was fractionated by SFE at 48.3 MPa and 80°C into four different fractions, F1, F2, F3 and F4. Fraction 1 had the highest yield (48.9%) as compared to the other fractions. Fraction 4 had the lowest content of lauric acid, C12 (31.12%) and the highest amount of palmitic acid, C16 (16.43%); stearic acid, C18:0 (4.99%); and linoleic acid, C18:1 (17.44%). Fraction 4 also had the highest melting profile (25.24°C) and amount of solid fat content (state) closest to CB. Therefore, F4 was selected as a potential fraction for the application of CBS. This finding reveals that CNO can be fractionated by SFE and applied as CBS to help diversify the application of coconut products.
The present work investigated the effect of replacing a fraction of cocoa butter with limonene on fat crystallisation and bloom in the models of limonene-cocoa butter blends and seeded dark chocolate. Limonene was incorporated at a maximum of 6.7% (w/w) of cocoa butter in both types of samples, and were stored at 20 and 29°C changing cyclically every 12 h. Samples were analysed at weekly intervals up to three weeks, and the analysis was carried out by colour measurement for the whiteness index to detect bloom, and by X-ray diffraction (XRD) for crystal phase determination. DSC analysis was also carried out to assess the melting behaviour in the samples of the dark chocolate model. While the white colour of cocoa butter limited the bloom detection by colour, a large increase in whiteness index was recorded for the chocolate models. The XRD revealed an acceleration of crystal phase transformation in both types of samples. The changes in the melting behaviour for the dark chocolate model showed that the increased amount of limonene had caused the decrease in melting temperature. Hence, for practical applications, it can be suggested that the use of limonene, either as flavouring or for viscosity reduction in chocolate, can potentially result in increased bloom formation due to its effect on cocoa butter crystallisation and polymorphism transformation rate.
Lard adulteration in processed foods is a major public concern as it involves religion and
health. Most lard discriminating works require huge lab-based equipment and complex sample
preparation. The objective of the present work was to assess the feasibility of dielectric
spectroscopy as a method for classification of fats from different animal sources, in particular,
lard. The dielectric spectra of each animal fat were measured in the radio frequency of 100
Hz – 100 kHz at 45°C to 55°C. The fatty acid composition of each fat was studied by using
data from gas chromatography mass spectrometry (GCMS) to explain the dielectric behaviour
of each fat. The principal component analysis (PCA) and artificial neural network (ANN)
were used to classify different animal fats based on their dielectric spectra. It was found that
lard showed the highest dielectric constant spectra among other animal fats, and was mainly
affected by the composition of C16 and C18 fatty acids. PCA classification plot showed clear
performance in classifying different animal fats. Finally, ANN classification showed different
animal fats were classified into their respective groups effectively at high accuracy of 85%.
Dielectric spectroscopy, in combination with quantitative analysis, was concluded to provide
rapid method to discriminate lard from other animal fats.