Displaying publications 41 - 60 of 216 in total

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  1. Natural occurrence of aflatoxins and ochratoxin A in processed spices marketed in Malaysia
    Ali N, Hashim NH, Shuib NS
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess, 2015;32(4):518-32.
    PMID: 25658149 DOI: 10.1080/19440049.2015.1011712
    The analysis of aflatoxins (B1, B2, G1 and G2) and ochratoxin A (OTA) was performed in processed spices marketed in Penang, Malaysia, using immunoaffinity columns and HPLC equipped with fluorescence detector (HPLC-FD). The processed powdered spices analysed include dried chilli, fennel, cumin, turmeric, black and white pepper, poppy seed, coriander, 'garam masala', and mixed spices for fish, meat and chicken curry. Two different studies were carried out. The limit of detection (LOD) was 0.01 ng g(-1) for each aflatoxin (AF) and 0.10 ng g(-1) for OTA (signal-to-noise ratio = 3:1). In the first study, 34 commercial processed spices analysed with a mean level, range and incidence of positive samples for total AF were 1.61 ng g(-1), 0.01-9.34 ng g(-1) and 85%, respectively, and for AFB1 were 1.38 ng g(-1), 0.01-7.68 ng g(-1) and 85%, respectively. The mean level, range and incidence of positive samples for OTA were 2.21 ng g(-1), 0.14-20.40 ng g(-1) and 79%, respectively. Natural co-occurrence of AF and OTA was found in 25 (74%) samples. In the second study of 24 commercial processed spices, the mean level, range and incidence of positive samples for total AF were 8.38 ng g(-1), 0.32-31.17 ng g(-1) and 88%, respectively, and for AFB1 were 7.31 ng g(-1), 0.32-28.43 ng g(-1) and 83%, respectively. Fifteen positive samples for total AF and two positive samples for OTA exceeded the permissible Malaysian limit of 5 ng g(-1). Contamination of both mycotoxins in spices may represent another route of exposure to consumers due to their frequent and prolonged consumption, as spices are common ingredients in popular dishes among Asian countries.
    Matched MeSH terms: Food Handling
  2. Fulltext Review article : phytase: application in food industry
    Afinah, S., Yazid, A.M, Anis Shobirin, M.H, Shuhaimi, M.
    International Food Research Journal, 2010;17(1):13-21.
    MyJurnal
    Phytates have been considered as a threat in human diet due to its antinutrients behaviour which
    known as strong chelators of divalent minerals such as Ca2+, Mg2+, Zn2+ and Fe2+. Phytic acid has a potential for binding positively charged proteins, amino acids, and/or multivalent cations or minerals in foods. The resulting complexes are insoluble, difficult for humans to hydrolyze during digestion, and thus, typically are nutritionally less available for absorption. The reduction of this phytates can be achieved through both enzymatic and nonenzymatic removal. Enzymatic degradation includes addition of either isolated form of wild-type or recombinant exogenous phytate-degrading enzymes microorganisms in the food matrix. Non-enzymatic hydrolysis of phytate occurred in the final food during food processing or physical separation of phytate-rich parts of the plants seed. The application of phytase with respect to breadmaking process, probiotics, animal feed supplement and transgenic crops are emphasised in this paper.
    Matched MeSH terms: Food Handling
  3. Novel, energy efficient and green cloud point extraction: technology and applications in food processing
    Arya SS, Kaimal AM, Chib M, Sonawane SK, Show PL
    J Food Sci Technol, 2019 Feb;56(2):524-534.
    PMID: 30906010 DOI: 10.1007/s13197-018-3546-7
    Recently, a novel technique for extraction of functional thermally sensitive bioactive components from food has been developed due to its green efficacy (no toxic chemicals) and cost effectiveness. Cloud point extraction (CPE) is one of the such best alternative techniques that can be used for extraction of wide range of organic and inorganic components using green surfactants. It is a simple, rapid and inexpensive extraction technique which involves clustering of non-ionic surfactant monomers to form a hydrophobic core (micelle), which then entraps the hydrophobic bioactive compounds within it. CPE can be applied for extraction of bioactives from food processing waste as well as separation and purification of proteins. Besides that, research has received special attention on sample preparation for analysis of food constituents in the last decade. The scope of CPE is very vast in these sectors because of the advantages of CPE over other methods. This review deals with significance of CPE method and their potential green applications in food processing.
    Matched MeSH terms: Food Handling
  4. Fulltext An overview of foodborne illness and food safety in Malaysia
    Abdul-Mutalib, N.A., Syafinaz, A.N., Sakai, K., Shirai, Y.
    International Food Research Journal, 2015;22(3):896-901.
    MyJurnal
    Foodborne disease has been associated with microorganisms like bacteria, fungi, viruses and parasites. Most commonly, the outbreaks take place due to the ingestion of pathogenic bacteria like Salmonella Typhi, Escherichia coli, Staphylococcus aureus, Vibrio cholera, Campylobacter jejuni, and Listeria monocytogenes. The disease usually happens as a result of toxin secretion of the microorganisms in the intestinal tract of the infected person. Usually, the level of hygiene in the food premises reflect the quality of the food item, hence restaurant or stall with poor sanitary condition is said to be the contributor to food poisoning outbreak. In Malaysia, food poisoning cases are not rare because the hot and humid climate of this country is very suitable for the growth of the foodborne bacteria. The government is also implementing strict rules to ensure workers and owners of food premises prioritize the cleanliness of their working area. Training programme for food handlers can also help them to implement hygiene as a routine in a daily basis. A lot of studies have been done to reduce foodborne diseases. The results can give information about the types of microorganisms, and other components that affect their growth. The result is crucial to determine how the spread of foodborne bacteria can be controlled safely and the outbreak can be reduced.
    Matched MeSH terms: Food Handling
  5. Pyrosequencing analysis of microbial community and food-borne bacteria on restaurant cutting boards collected in Seri Kembangan, Malaysia, and their correlation with grades of food premises
    Abdul-Mutalib NA, Amin Nordin S, Osman M, Ishida N, Tashiro K, Sakai K, et al.
    Int J Food Microbiol, 2015 May 4;200:57-65.
    PMID: 25679309 DOI: 10.1016/j.ijfoodmicro.2015.01.022
    This study adopts the pyrosequencing technique to identify bacteria present on 26 kitchen cutting boards collected from different grades of food premises around Seri Kembangan, a city in Malaysia. Pyrosequencing generated 452,401 of total reads of OTUs with an average of 1.4×10(7) bacterial cells/cm(2). Proteobacteria, Firmicutes and Bacteroides were identified as the most abundant phyla in the samples. Taxonomic richness was generally high with >1000 operational taxonomic units (OTUs) observed across all samples. The highest appearance frequencies (100%) were OTUs closely related to Enterobacter sp., Enterobacter aerogenes, Pseudomonas sp. and Pseudomonas putida. Several OTUs were identified most closely related to known food-borne pathogens, including Bacillus cereus, Cronobacter sakazaki, Cronobacter turisensis, Escherichia coli, E. coli O157:H7, Hafnia alvei, Kurthia gibsonii, Salmonella bongori, Salmonella enterica, Salmonella paratyphi, Salmonella tyhpi, Salmonella typhimurium and Yersinia enterocolitica ranging from 0.005% to 0.68% relative abundance. The condition and grade of the food premises on a three point cleanliness scale did not correlate with the bacterial abundance and type. Regardless of the status and grades, all food premises have the same likelihood to introduce food-borne bacteria from cutting boards to their foods and must always prioritize the correct food handling procedure in order to avoid unwanted outbreak of food-borne illnesses.
    Matched MeSH terms: Food Handling/instrumentation*
  6. Improving Malaysian cocoa quality through the use of dehumidified air under mild drying conditions
    Hii CL, Law CL, Cloke M, Sharif S
    J Sci Food Agric, 2011 Jan 30;91(2):239-46.
    PMID: 20872824 DOI: 10.1002/jsfa.4176
    Various studies have been conducted in the past to improve the quality of Malaysian cocoa beans. However, the processing methods still remain crude and lack technological advancement. In terms of drying, no previous study has attempted to apply advanced drying technology to improve bean quality. This paper presents the first attempt to improve the quality of cocoa beans through heat pump drying using constant air (28.6 and 40.4 °C) and stepwise (step-up 30.7-43.6-56.9 °C and step-down 54.9-43.9 °C) drying profiles. Comparison was made against hot air drying at 55.9 °C.
    Matched MeSH terms: Food Handling/methods*
  7. Edible lipids modification processes: A review
    Kadhum AA, Shamma MN
    Crit Rev Food Sci Nutr, 2017 Jan 02;57(1):48-58.
    PMID: 26048727
    Lipid is the general name given to fats and oils, which are the basic components of cooking oils, shortening, ghee, margarine, and other edible fats. The chosen term depends on the physical state at ambient temperature; fats are solids and oils are liquids. The chemical properties of the lipids, including degree of saturation, fatty acid chain length, and acylglycerol molecule composition are the basic determinants of physical characteristics such as melting point, cloud point, solid fat content, and thermal behavior. This review will discuss the major lipid modification strategies, hydrogenation, and chemical and enzymatic interesterification, describing the catalysts used mechanisms, kinetics, and impacts on the health-related properties of the final products. Enzymatic interesterification will be emphasized as method that produces a final product with good taste, zero trans fatty acids, and a low number of calories, requires less contact with chemicals, and is cost efficient.
    Matched MeSH terms: Food Handling*
  8. Identification of the compositional changes in Orthosiphon stamineus leaves triggered by different drying techniques using 1 H NMR metabolomics
    Pariyani R, Ismail IS, Ahmad Azam A, Abas F, Shaari K
    J Sci Food Agric, 2017 Sep;97(12):4169-4179.
    PMID: 28233369 DOI: 10.1002/jsfa.8288
    BACKGROUND: Java tea is a well-known herbal infusion prepared from the leaves of Orthosiphon stamineus (OS). The biological properties of tea are in direct correlation with the primary and secondary metabolite composition, which in turn largely depends on the choice of drying method. Herein, the impact of three commonly used drying methods, i.e. shade, microwave and freeze drying, on the metabolite composition and antioxidant activity of OS leaves was investigated using proton nuclear magnetic resonance (1 H NMR) spectroscopy combined with multivariate classification and regression analysis tools.

    RESULTS: A total of 31 constituents comprising primary and secondary metabolites belonging to the chemical classes of fatty acids, amino acids, sugars, terpenoids and phenolic compounds were identified. Shade-dried leaves were identified to possess the highest concentrations of bioactive secondary metabolites such as chlorogenic acid, caffeic acid, luteolin, orthosiphol and apigenin, followed by microwave-dried samples. Freeze-dried leaves had higher concentrations of choline, amino acids leucine, alanine and glutamine and sugars such as fructose and α-glucose, but contained the lowest levels of secondary metabolites.

    CONCLUSION: Metabolite profiling coupled with multivariate analysis identified shade drying as the best method to prepare OS leaves as Java tea or to include in traditional medicine preparation. © 2017 Society of Chemical Industry.

    Matched MeSH terms: Food Handling
  9. Fulltext Dispersive Liquid-Liquid Microextraction (DLLME) and LC-MS/MS Analysis for Multi-Mycotoxin in Rice Bran: Method Development, Optimization and Validation
    Salim SA, Sukor R, Ismail MN, Selamat J
    Toxins (Basel), 2021 04 15;13(4).
    PMID: 33920815 DOI: 10.3390/toxins13040280
    Rice bran, a by-product of the rice milling process, has emerged as a functional food and being used in formulation of healthy food and drinks. However, rice bran is often contaminated with numerous mycotoxins. In this study, a method to simultaneous detection of aflatoxins (AFB1, AFB2, AFG1, and AFG2), ochratoxin A (OTA), deoxynivalenol (DON), fumonisins (FB1 and FB2), sterigmatocystin (STG), T-2 toxin, HT-2 toxin, diacetoxyscirpenol (DAS) and zearalenone (ZEA) in rice bran was developed, optimized and validated using dispersive liquid-liquid microextraction (DLLME) and liquid chromatography-tandem mass spectrometry (LC-MS/MS). In DLLME, using a solvent mixture of methanol/water (80:20, v/v) as the dispersive solvent and chloroform as the extraction solvent with the addition of 5% salt improved the extraction recoveries (63-120%). The developed method was further optimized using the response surface methodology (RSM) combined with Box-Behnken Design (BBD). Under the optimized experimental conditions, good linearity was obtained with a correlation coefficient (r2) ≥ 0.990 and a limit of detection (LOD) between 0.5 to 50 ng g-1. The recoveries ranged from 70.2% to 99.4% with an RSD below 1.28%. The proposed method was successfully applied to analyze multi-mycotoxin in 24 rice bran samples.
    Matched MeSH terms: Food Handling
  10. A case series of intestinal obstruction secondary to shiitake mushroom intake during Chinese New Year
    Ng GH, Teoh LY, Teh MS, Jamaris S, See MH
    J Surg Case Rep, 2020 Oct;2020(10):rjaa328.
    PMID: 33093939 DOI: 10.1093/jscr/rjaa328
    Shiitake mushroom is a common ingredient in East Asian cuisines. Food processing/preparation can cause the mushroom to be soft and slimy, leading to accidental swallowing. Due to its high insoluble fibre content, it remains the same size and shape in the intestinal tract. We present two cases of small bowel obstruction caused by shiitake mushroom requiring surgical intervention. Preoperative imaging showed dilated small bowel with a suspicious mass in the ileum. However, the exact cause was unclear. For both cases, exploratory laparotomy and enterotomy were then performed and undigested shiitake mushroom was found. Both patients recovered well from the surgery.
    Matched MeSH terms: Food Handling
  11. Fulltext Dietary polyphenol intake in Europe: the European Prospective Investigation into Cancer and Nutrition (EPIC) study
    Zamora-Ros R, Knaze V, Rothwell JA, Hémon B, Moskal A, Overvad K, et al.
    Eur J Nutr, 2016 Jun;55(4):1359-75.
    PMID: 26081647 DOI: 10.1007/s00394-015-0950-x
    BACKGROUND/OBJECTIVES: Polyphenols are plant secondary metabolites with a large variability in their chemical structure and dietary occurrence that have been associated with some protective effects against several chronic diseases. To date, limited data exist on intake of polyphenols in populations. The current cross-sectional analysis aimed at estimating dietary intakes of all currently known individual polyphenols and total intake per class and subclass, and to identify their main food sources in the European Prospective Investigation into Cancer and Nutrition cohort.

    METHODS: Dietary data at baseline were collected using a standardized 24-h dietary recall software administered to 36,037 adult subjects. Dietary data were linked with Phenol-Explorer, a database with data on 502 individual polyphenols in 452 foods and data on polyphenol losses due to cooking and food processing.

    RESULTS: Mean total polyphenol intake was the highest in Aarhus-Denmark (1786 mg/day in men and 1626 mg/day in women) and the lowest in Greece (744 mg/day in men and 584 mg/day in women). When dividing the subjects into three regions, the highest intake of total polyphenols was observed in the UK health-conscious group, followed by non-Mediterranean (non-MED) and MED countries. The main polyphenol contributors were phenolic acids (52.5-56.9 %), except in men from MED countries and in the UK health-conscious group where they were flavonoids (49.1-61.7 %). Coffee, tea, and fruits were the most important food sources of total polyphenols. A total of 437 different individual polyphenols were consumed, including 94 consumed at a level >1 mg/day. The most abundant ones were the caffeoylquinic acids and the proanthocyanidin oligomers and polymers.

    CONCLUSION: This study describes the large number of dietary individual polyphenols consumed and the high variability of their intakes between European populations, particularly between MED and non-MED countries.

    Matched MeSH terms: Food Handling
  12. Halal authenticity issues in meat and meat products
    Nakyinsige K, Man YB, Sazili AQ
    Meat Sci, 2012 Jul;91(3):207-14.
    PMID: 22405913 DOI: 10.1016/j.meatsci.2012.02.015
    In the recent years, Muslims have become increasingly concerned about the meat they eat. Proper product description is very crucial for consumers to make informed choices and to ensure fair trade, particularly in the ever growing halal food market. Globally, Muslim consumers are concerned about a number of issues concerning meat and meat products such as pork substitution, undeclared blood plasma, use of prohibited ingredients, pork intestine casings and non-halal methods of slaughter. Analytical techniques which are appropriate and specific have been developed to deal with particular issues. The most suitable technique for any particular sample is often determined by the nature of the sample itself. This paper sets out to identify what makes meat halal, highlight the halal authenticity issues that occur in meat and meat products and provide an overview of the possible analytical methods for halal authentication of meat and meat products.
    Matched MeSH terms: Food Handling*
  13. Efficient halal bleeding, animal handling, and welfare: A holistic approach for meat quality
    Aghwan ZA, Bello AU, Abubakar AA, Imlan JC, Sazili AQ
    Meat Sci, 2016 Nov;121:420-428.
    PMID: 27468102 DOI: 10.1016/j.meatsci.2016.06.028
    Traditional halal slaughter and other forms of religious slaughter are still an issue of debate. Opposing arguments related to pre-slaughter handling, stress and pain associated with restraint, whether the incision is painful or not, and the onset of unconsciousness have been put forward, but no consensus has been achieved. There is a need to strike a balance between halal bleeding in the light of science and animal welfare. There is a paucity of scientific data with respect to animal welfare, particularly the use of restraining devices, animal handling, and efficient halal bleeding. However, this review found that competent handling of animals, proper use of restraining devices, and the efficient bleeding process that follows halal slaughter maintains meat eating quality. In conclusion, halal bleeding, when carried out in accordance with recommended animal welfare procedures, will not only maintain the quality and wholesomeness of meat but could also potentially reduce suffering and pain. Maintained meat quality increases consumer satisfaction and food safety.
    Matched MeSH terms: Food Handling*
  14. Fulltext Assessment of Physicochemical Characteristics and Microbiological Quality in Broiler Chicken Breast Muscle (Pectoralis major) Subjected to Different Temperatures and Lengths of Cold Transportation
    Hayat MN, Kaka U, Sazili AQ
    Foods, 2021 Apr 16;10(4).
    PMID: 33923538 DOI: 10.3390/foods10040874
    Cold truck transportation is considered one of the most integral parts in a food processing chain. However, countless cases of product spoilage and food poisoning incidents have proven that temperature control during transport has been neglected. Literature on the impact of temperature during distribution is scarce. The objective of this study was to investigate the impact of various transportation temperatures and travel duration on the meat quality and microbial population of broiler chicken breast muscle. Sixty broiler chickens (42 days old) were slaughtered and eviscerated; they then had their breast muscles removed (each bird provided two breast muscle samples: left breast and right breast), which were wrapped in plastic film. All 120 packed boneless breasts (PBBs) were then placed at -18 °C for 24 h. After 24 h, the 60 PBB samples were subjected to transportation for 1 h at 4 °C (20 PBBs), 10 °C (20 PBBs), and 15 °C (20 PBBs) while the remaining 60 samples were transported for 5 h at 4 °C (20 PBBs), 10 °C (20 PBBs), and 15 °C (20 PBBs) before analyses. The samples transported at higher temperatures exhibited higher populations of coliform and Salmonella than those transported at lower temperatures. A significant impact of the transportation duration on the Salmonella population was only observed in samples transported at 4 °C for 5 h. However, a significant impact of transportation temperature on color was only recorded for the redness (a*) values, where the samples transported at higher temperatures exhibited higher redness (a*) values. Significant increases in lightness (L*) and yellowness (b*) values as well as decreases in redness (a*) and pH values were recorded in samples subjected to longer durations of transportation across all the temperatures observed in this study.
    Matched MeSH terms: Food Handling
  15. Contamination of foods by food handlers: experiments on hepatitis A virus transfer to food and its interruption
    Bidawid S, Farber JM, Sattar SA
    Appl Environ Microbiol, 2000 Jul;66(7):2759-63.
    PMID: 10877765
    Hepatitis A virus (HAV) is an important pathogen which has been responsible for many food-borne outbreaks. HAV-excreting food handlers, especially those with poor hygienic practices, can contaminate the foods which they handle. Consumption of such foods without further processing has been known to result in cases of infectious hepatitis. Since quantitative data on virus transfer during contact of hands with foods is not available, we investigated the transfer of HAV from artificially contaminated fingerpads of adult volunteers to pieces of fresh lettuce. Touching the lettuce with artificially contaminated fingerpads for 10 s at a pressure of 0.2 to 0.4 kg/cm(2) resulted in transfer of 9.2% +/- 0.9% of the infectious virus. The pretreatments tested to interrupt virus transfer from contaminated fingerpads included (i) hard-water rinsing and towel drying, (ii) application of a domestic or commercial topical agent followed by water rinsing and towel drying, and (iii) exposure to a hand gel containing 62% ethanol or 75% liquid ethanol without water rinsing or towel drying. When the fingerpads were treated with the topical agents or alcohol before the lettuce was touched, the amount of infectious virus transferred to lettuce was reduced from 9.2% to between 0.3 and 0.6% (depending on the topical agent used), which was a reduction in virus transfer of up to 30-fold. Surprisingly, no virus transfer to lettuce was detected when the fingerpads were rinsed with water alone before the lettuce was touched. However, additional experiments with water rinsing in which smaller volumes of water were used (1 ml instead of 15 ml) showed that the rate of virus transfer to lettuce was 0.3% +/- 0.1%. The variability in virus transfer rates following water rinsing may indicate that the volume of water at least in part influences virus removal from the fingerpads differently, a possibility which should be investigated further. This study provided novel information concerning the rate of virus transfer to foods and a model for investigating the transfer of viral and other food-borne pathogens from contaminated hands to foods, as well as techniques for interrupting such transfer to improve food safety.
    Matched MeSH terms: Food Handling*
  16. Fulltext Optimization of enzymatic hydrolysis conditions of Golden Apple snail (Pomacea canaliculata) protein by Alcalase
    Hamid, S.A., Halim, N.R.A., Sarbon, N.M.
    International Food Research Journal, 2015;22(4):1615-1623.
    MyJurnal
    The objective of this study is to establish conditions that allow optimal yield and antioxidant
    activity for Golden Apple Snail (GAS) (Pomacea canaliculata) protein hydrolysate by employing
    response surface methodology (RSM). A three level, face-centered, central composite design
    (CCD) was adapted to assess the effects of temperature (45–65˚C); pH (8–10); the ratio of
    enzyme to substrate (2–4%); and hydrolysis time (60–180 min). The antioxidative activity
    of the hydrolysate obtained under optimized conditions was then evaluated via the following
    metrics: hydroxyl radical scavenging, reducing power, and chelating effects on ferrous ion.
    Established optimal conditions for the enzymatic protein hydrolysis of GAS were a temperature
    of 45˚C, a pH of 10, an enzyme concentration of 2%, and hydrolysis time of 159 minutes. The
    optimized GAS protein hydrolysate produced an experimental yield of 9.72% and antioxidant
    activity of 73.54%—slightly less than the predicted yield of 11.36% and antioxidant activity of
    78.88%. The optimized GAS protein hydrolysate formed demonstrated both higher chelating
    effects and hydroxyl scavenging activity but had lower reducing power. These results suggest
    that GAS protein hydrolysate holds potential as a natural antioxidant for use in food processing.
    Matched MeSH terms: Food Handling
  17. Fulltext Response surface optimization of enzymatic hydrolysis conditions of lead tree (Leucaena leucocephala) seed hydrolysate
    Rafi, N.M., Halim, N.R.A., Amin, A.M., Sarbon, N.M.
    International Food Research Journal, 2015;22(3):1015-1023.
    MyJurnal
    The enzymatic hydrolysis of lead tree seed protein with alcalase to obtain Lead Tree Seed Hydrosylate (LTSH) was optimized using response surface methodology (RSM). A three- tiered, factor face centered, central composite design (CCD) was used to study the influence of four independent variables namely: pH (7–9); hydrolysis temperature (50oC, 55oC, 60oC); hydrolysis time (30 min, 60 min, 90 min); and enzyme/substrate (1%, 2%, 3%) ratio on both yield and antioxidant activity. The CCD consisted of twenty-four experimental points and six replicates of central points. All data were analyzed using Design-Expert Software. The optimum conditions obtained from experiments were a pH of 9; an enzyme to substrate ratio of 2%; a hydrolysis time of 90 min; and a temperature of 55°C. Results showed that LTSH derived from optimized hydrolysis exhibited effective ferrous ion chelating activity (92.79%) and strong reducing power (A700 = 3.82) at a concentration of 20 mg/ml. LTSH also demonstrated high DPPH radical scavenging activity (76.21%; IC50 1.99 mg/ml), as well as hydroxyl radical scavenging activity (66.72%; IC50 2.45 mg/ml). Superoxide anion scavenging activity was 55.71% (IC50 3.89 mg/ml) at 20 mg/ml. These results suggest that LTSH has potential as a natural antioxidant of functional food and for use in food processing.
    Matched MeSH terms: Food Handling
  18. Fulltext Effects of plasticizer concentrations on functional properties of chicken skin gelatin films
    Nor, M.H.M., Nazmi, N.N.M., Sarbon, N.M.
    International Food Research Journal, 2017;24(5):1910-1918.
    MyJurnal
    The aim of this study was to investigate the functional properties of chicken skin gelatin films with varied concentrations of a hydrophilic plasticizer. Gelatin film solutions with different glycerol concentrations A(control), B(5%), C(10%), D(15%) and E(20%), were stirred at 45°C for 20min and oven dried at 45°C. Film characterization determination were included, tensile strength (TS), elongation at break (EAB), water vapor permeability (WVP), solubility, transparency, moisture content, Fourier Transform Infrared Spectroscopy (FTIR), and X-ray Diffraction (X-RD). Glycerol added resulted in improvement of TS and WVP properties. Film B (5% glycerol) demonstrated low EAB (106%), WVP (0.0175 g.mm/h.m2.k.Pa) and solubility (58.64%), but with high TS (3.64 MPa), moisture content (16.0%), UV light transmission (0.04%) and transparency (0.81) compared to films C, D and E. FTIR spectrum analyses demonstrated an aliphatic alcohol group only for Film E (20% glycerol). Hence, chicken skin gelatin film at 5% glycerol concentration showed the most promising potential for industrial food processing applications.
    Matched MeSH terms: Food Handling
  19. A critical review on the spray drying of fruit extract: effect of additives on physicochemical properties
    Krishnaiah D, Nithyanandam R, Sarbatly R
    Crit Rev Food Sci Nutr, 2014;54(4):449-73.
    PMID: 24236997 DOI: 10.1080/10408398.2011.587038
    Spray drying accomplishes drying while particles are suspended in the air and is one method in the family of suspended particle processing systems, along with fluid-bed drying, flash drying, spray granulation, spray agglomeration, spray reaction, spray cooling, and spray absorption. This drying process is unique because it involves both particle formation and drying. The present paper reviews spray drying of fruit extracts, such as acai, acerola pomace, gac, mango, orange, cactus pear, opuntia stricta fruit, watermelon, and durian, and the effects of additives on physicochemical properties such as antioxidant activity, total carotenoid content, lycopene and β-carotene content, hygroscopy, moisture content, volatile retention, stickiness, color, solubility, glass transition temperature, bulk density, rehydration, caking, appearance under electron microscopy, and X-ray powder diffraction. The literature clearly demonstrates that the effect of additives and encapsulation play a vital role in determining the physicochemical properties of fruit extract powder. The technical difficulties in spray drying of fruit extracts can be overcome by modifying the spray dryer design. It also reveals that spray drying is a novel technology for converting fruit extract into powder form.
    Matched MeSH terms: Food Handling/methods*
  20. Effect of different types of sugars in a marinating formulation on the formation of heterocyclic amines in grilled chicken
    Hasnol ND, Jinap S, Sanny M
    Food Chem, 2014 Feb 15;145:514-21.
    PMID: 24128508 DOI: 10.1016/j.foodchem.2013.08.086
    The aim of the study was to determine the effect of different types of sugar on the formation of heterocyclic amines (HCA) in marinated grilled chicken. Chicken breast samples were marinated with table sugar, brown sugar, and honey for 24h at 4 °C. The internal temperature, weight loss, free amino acids, sugars, and HCA were determined. The concentrations of all types of HCA (except IQx) in samples that were marinated with table sugar were significantly higher (p<0.006) than brown sugar; whereas those were marinated with honey had the lowest HCA concentrations. A substantial reduction in the concentration of MeIQ, PhIP, DiMeIQx, IQ, IQx, and norharman was achieved in chicken marinated with honey. A correlation study indicated that adding honey into the recipe retarded the formation of most HCA (MeIQ, DiMeIQx, IQ, IQx, norharman, and harman), whereas table sugars enhanced the formation of all HCA except norharman, harman, and AαC.
    Matched MeSH terms: Food Handling/methods
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