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Fulltext Detection of foreign bodies in canned foods using ultrasonic testing

Meftah, H., Mohd Azimin, E.

International Food Research Journal, 2012;19(2):543-546.
MyJurnal

Foreign bodies in packaged foods may pose both a safety risk and a risk of perceived degradation of
quality. When food products are manufactured or packaged, small foreign objects might end up in the product. It is naturally desirable for the food industry that all foreign bodies are detected and removed before they reach customers. In this study, the ultrasonic method was used to detect the foreign bodies in canned foods. In order to establish a technical concept for the detection of foreign bodies in canned foods, an experimental investigation was carried out using pulse-echo ultrasonic testing. A number of simulated foreign object pieces were deliberately put inside the canned food and the results were analyzed. The approach demonstrates that ultrasound has potential for application in many industrial food packaging environments where foreign objects need to be detected. Indeed, detection up to 4 millimeter foreign body size has been done for rock and metal foreign bodies.

Matched MeSH terms: Food Industry
Fulltext Factors associated with occupational asthma among food industry workers: A systematic review

Md Zamri ASS, Saruddin MZ, Harun A, Abd Aziz SF, Aizad Za'bah AK, Dapari R, et al.

PLoS One, 2023;18(6):e0287040.
PMID: 37307252 DOI: 10.1371/journal.pone.0287040

INTRODUCTION: Occupational asthma (OA) is a type of Work-Related Asthma characterised by variable airflow limitation and/or inflammation due to causes and conditions attributable to a particular occupational environment, and not to stimuli encountered outside the workplace. There is an increasing need to extend the depth of knowledge of OA to better manage this condition, especially among food industry workers who are affected by it.
OBJECTIVE: This systematic review aimed to determine the factors associated with occupational asthma among food industry workers by electronically collecting articles from two databases (Medline and Scopus).
METHODS: This systematic review was prepared in accordance with the PRISMA (Preferred Reporting Items for Systematic Reviews and Meta Analyses) updated guideline. Two independent reviewers screened the titles and abstracts of the collected data, which were then stored in Endnote20 based on the inclusion and exclusion criteria. The included articles have been critically appraised to assess the quality of the studies using the Mixed Methods Appraisal Tool (MMAT).
RESULT: The search yielded 82 articles from Medline and 85 from SCOPUS, resulting in 167 unique hits. Only 22 articles have been included in the full-text assessment following a rigorous selection screening. Of the 22 articles identified, five were included in the final review. Several factors were found to have contributed to occupational asthma among food industry workers. They were classified into two categories: (1) work environment-related factors; and (2) individual factors.
CONCLUSION: Several work environment and individual-related factors were found to be associated with OA among food industry workers. A better understanding of the development of the disease and its potential risk factors is needed because it can affect worker's quality of life. Pre-employment and periodic medical surveillance should be conducted to assess and detect any possible risk of developing occupational asthma among workers.

Matched MeSH terms: Food Industry
Fulltext Proximate analysis, mineral content and antioxidant capacity of milk apple, malay apple and water apple

Lim, A.S.L., Rabeta, M.S.

International Food Research Journal, 2013;20(2):673-679.
MyJurnal

The aim of this study is to determine the antioxidant capacity of underutilized fruits in Malaysia namely Milk apple (Syzygium malaccense), Malay apple (Syzygium malaccense (L.) Merr. and Perry), and Water apple (Syzygium aqueum). Synthetic antioxidants (BHA and BHT) commonly used in the food industries may not be as safe as it was presumed earlier. As BHA and BHT may be carcinogenic, it is important to look for new sources of natural antioxidants from fruits and vegetables. Freeze dried samples extracted with acetone and water were measured by ferric 1, 1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging and Ferric Reducing Antioxidant Power (FRAP) assays. Acetone extract (50%) showed higher values for both DPPH and FRAP assays compared with water extract. Milk apple has the highest DPPH value of 95.26% inhibition of DPPH. Milk apple also showed the highest FRAP value with 8722.22 µM of Fe (II) per gram of freeze dried sample. There was a significant difference (P < 0.05) in the types of extraction used. Antioxidant capacities of the samples are in the following order: Milk apple > Malay apple > Water apple. Proximate compositions and mineral contents of the samples were determined too. The samples can be used as a source of natural antioxidants.

Matched MeSH terms: Food Industry
Optimization of processing parameters for the preparation of phytosterol microemulsions by the solvent displacement method

Leong WF, Che Man YB, Lai OM, Long K, Misran M, Tan CP

J Agric Food Chem, 2009 Sep 23;57(18):8426-33.
PMID: 19694442 DOI: 10.1021/jf901853y

The purpose of this study was to optimize the parameters involved in the production of water-soluble phytosterol microemulsions for use in the food industry. In this study, response surface methodology (RSM) was employed to model and optimize four of the processing parameters, namely, the number of cycles of high-pressure homogenization (1-9 cycles), the pressure used for high-pressure homogenization (100-500 bar), the evaporation temperature (30-70 degrees C), and the concentration ratio of microemulsions (1-5). All responses-particle size (PS), polydispersity index (PDI), and percent ethanol residual (%ER)-were well fit by a reduced cubic model obtained by multiple regression after manual elimination. The coefficient of determination (R(2)) and absolute average deviation (AAD) value for PS, PDI, and %ER were 0.9628 and 0.5398%, 0.9953 and 0.7077%, and 0.9989 and 1.0457%, respectively. The optimized processing parameters were 4.88 (approximately 5) homogenization cycles, homogenization pressure of 400 bar, evaporation temperature of 44.5 degrees C, and concentration ratio of microemulsions of 2.34 cycles (approximately 2 cycles) of high-pressure homogenization. The corresponding responses for the optimized preparation condition were a minimal particle size of 328 nm, minimal polydispersity index of 0.159, and <0.1% of ethanol residual. The chi-square test verified the model, whereby the experimental values of PS, PDI, and %ER agreed with the predicted values at a 0.05 level of significance.

Matched MeSH terms: Food Industry/methods*
Fulltext Formation of biofilm by Listeria monocytogenes ATCC 19112 at different incubation temperatures and concentrations of sodium chloride

Lee HY, Chai LC, Pui CF, Mustafa S, Cheah YK, Nishibuchi M, et al.

Braz J Microbiol, 2013;44(1):51-5.
PMID: 24159283 DOI: 10.1590/S1517-83822013005000004

Biofilm formation can lead to various consequences in the food processing line such as contamination and equipment breakdowns. Since formation of biofilm can occur in various conditions; this study was carried out using L. monocytogenes ATCC 19112 and its biofilm formation ability tested under various concentrations of sodium chloride and temperatures. Cultures of L. monocytogenes ATCC 19112 were placed in 96-well microtitre plate containing concentration of sodium chloride from 1-10% (w/v) and incubated at different temperature of 4 °C, 30 °C and 45 °C for up to 60 h. Absorbance reading of crystal violet staining showed the density of biofilm formed in the 96-well microtitre plates was significantly higher when incubated in 4 °C. The formation of biofilm also occurs at a faster rate at 4 °C and higher optical density (OD 570 nm) was observed at 45 °C. This shows that storage under formation of biofilm that may lead to a higher contamination along the processing line in the food industry. Formation of biofilm was found to be more dependent on temperature compared to sodium chloride stress.

Matched MeSH terms: Food Industry
Fulltext Selective Electrochemical Conversion of Glycerol to Glycolic Acid and Lactic Acid on a Mixed Carbon-Black Activated Carbon Electrode in a Single Compartment Electrochemical Cell

Lee CS, Aroua MK, Wan Daud WA, Cognet P, Pérès Y, Ajeel MA

Front Chem, 2019;7:110.
PMID: 30931294 DOI: 10.3389/fchem.2019.00110

In recent years, the rapid swift increase in world biodiesel production has caused an oversupply of its by-product, glycerol. Therefore, extensive research is done worldwide to convert glycerol into numerous high added-value chemicals i.e., glyceric acid, 1,2-propanediol, acrolein, glycerol carbonate, dihydroxyacetone, etc. Hydroxyl acids, glycolic acid and lactic acid, which comprise of carboxyl and alcohol functional groups, are the focus of this study. They are chemicals that are commonly found in the cosmetic industry as an antioxidant or exfoliator and a chemical source of emulsifier in the food industry, respectively. The aim of this study is to selectively convert glycerol into these acids in a single compartment electrochemical cell. For the first time, electrochemical conversion was performed on the mixed carbon-black activated carbon composite (CBAC) with Amberlyst-15 as acid catalyst. To the best of our knowledge, conversion of glycerol to glycolic and lactic acids via electrochemical studies using this electrode has not been reported yet. Two operating parameters i.e., catalyst dosage (6.4-12.8% w/v) and reaction temperature [room temperature (300 K) to 353 K] were tested. At 353 K, the selectivity of glycolic acid can reach up to 72% (with a yield of 66%), using 9.6% w/v catalyst. Under the same temperature, lactic acid achieved its highest selectivity (20.7%) and yield (18.6%) at low catalyst dosage, 6.4% w/v.

Matched MeSH terms: Food Industry
Fulltext Hungernomics: explaining food trade sustainability

Lau, E., Hamzah, S.N.Z., Sallih, S.A., Arip, M.A.

International Food Research Journal, 2013;20(5):2887-2893.
MyJurnal

This study explores the relationship between the total exports and total imports of the food industry in Sarawak from 1961 through 2007. We examined the sample period of the pre-1997 crisis (1961-1996) and the full sample period (1961-2007) to investigate disparities for pre-crisis sample. Analysis was carried out using standard econometric procedure and Dynamic OLS estimation for the annual observations of the two sample period. This study’s major findings are: (1) long run relationships were detected in the full sample period whereas they were absent in the pre-crisis period; (2) imbalances in food were found to be weakly sustainable for the full sample; (3) for every ringgit increase in imports, exports rose by RM0.803 for the full sample, revealing that imports grew at a rate faster than exports. This finding suggests that reducing the size of imports may improve imbalances in Sarawak’s food industry.

Matched MeSH terms: Food Industry
Homogeneous, heterogeneous and enzymatic catalysis for transesterification of high free fatty acid oil (waste cooking oil) to biodiesel: a review

Lam MK, Lee KT, Mohamed AR

Biotechnol Adv, 2010 Jul-Aug;28(4):500-18.
PMID: 20362044 DOI: 10.1016/j.biotechadv.2010.03.002

In the last few years, biodiesel has emerged as one of the most potential renewable energy to replace current petrol-derived diesel. It is a renewable, biodegradable and non-toxic fuel which can be easily produced through transesterification reaction. However, current commercial usage of refined vegetable oils for biodiesel production is impractical and uneconomical due to high feedstock cost and priority as food resources. Low-grade oil, typically waste cooking oil can be a better alternative; however, the high free fatty acids (FFA) content in waste cooking oil has become the main drawback for this potential feedstock. Therefore, this review paper is aimed to give an overview on the current status of biodiesel production and the potential of waste cooking oil as an alternative feedstock. Advantages and limitations of using homogeneous, heterogeneous and enzymatic transesterification on oil with high FFA (mostly waste cooking oil) are discussed in detail. It was found that using heterogeneous acid catalyst and enzyme are the best option to produce biodiesel from oil with high FFA as compared to the current commercial homogeneous base-catalyzed process. However, these heterogeneous acid and enzyme catalyze system still suffers from serious mass transfer limitation problems and therefore are not favorable for industrial application. Nevertheless, towards the end of this review paper, a few latest technological developments that have the potential to overcome the mass transfer limitation problem such as oscillatory flow reactor (OFR), ultrasonication, microwave reactor and co-solvent are reviewed. With proper research focus and development, waste cooking oil can indeed become the next ideal feedstock for biodiesel.

Matched MeSH terms: Food Industry
Vitamin A--fortified vegetable oil exported from Malaysia and Indonesia can significantly contribute to vitamin A intake worldwide

Laillou A, Panagides D, Garrett GS, Moench-Pfanner R

Food Nutr Bull, 2013 Jun;34(2 Suppl):S72-80.
PMID: 24049998

Vitamin A deficiency is a public health problem worldwide, affecting approximately 190 million preschool-aged children and 19.1 million pregnant women. Fortification of vegetable oils with vitamin A is an effective, low-cost technology to improve vitamin A intake.

Matched MeSH terms: Food Industry*
Fulltext Beneficial effects of commercial Assam green tea infusion on the microbial growth and oxidative stability of cooked beef

Kristanti, R.A., Hadibarata, T., Punbusayakul, N.

International Food Research Journal, 2014;21(4):1313-1320.
MyJurnal

Natural preservatives having the great antioxidant and antimicrobial activity have been utilized in the food industry for many years. In the present study, the effect of of two brands of commercial Assam green tea infusion (represented by A and B) and 0.02% BHA/BHT on microbial growth, anti-lipid oxidation and color change were investigated in cooked beef. The green tea concentration has influenced to the results. It was found that A and B at the concentration of 250 mg/mL significantly reduced the population of Staphylococcus aureus, Listeria monocytogenes, Salmonella typhimurium and E. coli in the cooked beef to an undetectable level within 2 days of storage at 4oC. A and B also exhibited higher anti-lipid oxidation activity compared to 0.02% BHA/BHT, and control. Assam green tea infusions in cooked beef significantly increased ∆ L*
value and decreased ∆ a* and ∆ b* value (p ≤ 0.05). These indicate that Assam green tea infusion might be a potential candidate as a natural preservative for beef and other types of food.

Matched MeSH terms: Food Industry
Fulltext Embedding Islamic dietary law into an HACCP approach for application to the poultry slaughtering and processing industry

Kohilavani, Zzaman, W., Abdullah, W.W.N., Tajul, A.Y.

International Food Research Journal, 2015;22(6):2684-2690.
MyJurnal

Since early 2000, Malaysian food-export industries have recognised the demand for food
compliant with Islamic dietary law (halal), with primary consumer choices based on quality
and safety. The lack of documented monitoring for health hazards and haram substances led
to the withdrawal of certification. The HACCP-based halal quality-assurance standards were
developed as a result, using the HACCP criteria for safety, religious dietary requirement and
quality. Halal critical control points (HlCCP) are identified using HACCP criteria and a question
tree on HALAL processing and storage. This approach harmonizes and unifies halal processing
with the specific food industry via an HACCP–based halal quality-assurance system.

Matched MeSH terms: Food Industry
Fulltext E-beam irradiation and activated sludge system For treatment of mixed textiles and food base industrial wastewater

Khomsaton Abu Bakar, Selambakkannu, Sarala, Jamaliah Sharif, Khairul Zaman Mohd Dahlan, Ming, Ting Teo, Natasha lsnin, et al.

Jurnal Sains Nuklear Malaysia, 2012;24(2):79-85.
MyJurnal

The combination of irradiation and biological technique was chosen to study COD, BOD5 and colour removal from textiles effluent in the presence of food industry wastewater. Two biological treatments, the first consisting a mix of non irradiated textile and food industry wastewater and the second a mix of irradiated textiles wastewater and food industry wastewater were operated in parallel. Reduction percentage of COD in textiles wastewater increased from 29.4% after radiation to 62.4% after further undergoing biological treatment. After irradiation, the BOD5 of textiles wastewater was reduced by 22.1%, but reverted to the original value of 36mg/1 after undergoing biological treatment. Colour had decreased from 899.5 ADMI to 379.3 ADM1 after irradiation and continued to decrease to 109.3 ADMI after passing through biological treatment.

Matched MeSH terms: Food Industry
Fulltext Green food consumption in Malaysia: a review of consumers’ buying motives

Khan, M.R.T., Chamhuri, S., Farah, H.S.

International Food Research Journal, 2015;22(1):131-138.
MyJurnal

The term ‘sustainable’ has become a buzz word in today’s business world. Consumption of green food is just one facet or ‘trip’ to the whole journey of sustainable development. This paper explores and synthesizes the findings of research on green food consumption in Malaysia. The already conducted studies in Malaysia have revealed various demographic and psychographic factors contributing to consumers’ intension to buy green food. This study revealed that majority of Malaysians consider food safety and health issue to be their prime reason for buying green food. To ensure the long term sustainability, the green food as well as the broad food industry in Malaysia must evidently understand the consumers’ buying motives of green food. Although mentionable limitation of the paper is the reliance on only published literature, this can be used as input for further large scale empirical research. The paper concludes with implications and suggestions for further research.

Matched MeSH terms: Food Industry
Fulltext Extraction and characterization of pectin from grapefruit (Duncan cultivar) and its utilization as gelling agent

Khan, A. A., Butt, M.S., Randhawa, M.A., Karim, R., Sultan, M.T., Ahmed, W.

International Food Research Journal, 2014;21(6):2195-2199.
MyJurnal

Globally, agro-industrial by products such as fruit waste has attained immense recognition to be used for the extraction of valuable functional ingredients. Pectin is naturally occurring biopolymer that is widely recognized in food industry as well as in biotechnology. Keeping in view, current research was conducted for extraction, characterization and utilization of grapefruit peel pectin from Duncan cultivar. The extracted pectin was characterized for different parameters that explored its role in value added products. Acid extraction was carried out and then pectin was characterized for equivalent weight, ash content and methoxyl content. With the addition of extracted pectin, jam was prepared and analysed for physicochemical analysis and sensory attributes. The maximum extraction (22.55%) was done from grapefruit peel at temperature-120°C with pH-1.5, while minimum extraction (0.41%) was obtained at temperature-120°C with pH-2. Moreover, adding pectin in jam formulation resulted in significant effect on texture of the final product. Conclusively, pectin holds a great potential to be extracted and utilized in fruit based products for best quality and value addition.

Matched MeSH terms: Food Industry
Fulltext Contemporary Approaches for Monitoring Food Marketing to Children to Progress Policy Actions

Kelly B, Backholer K, Boyland E, Kent MP, Bragg MA, Karupaiah T, et al.

Curr Nutr Rep, 2023 Mar;12(1):14-25.
PMID: 36746878 DOI: 10.1007/s13668-023-00450-7

PURPOSE OF REVIEW: Protecting children from unhealthful food marketing is a global priority policy for improving population diets. Monitoring the nature and extent of children's exposure to this marketing is critical in policy development and implementation. This review summarises contemporary approaches to monitor the nature and extent of food marketing to support policy reform.
RECENT FINDINGS: Monitoring approaches vary depending on the stage of progress of related policy implementation, with resource implications and opportunity costs. Considerations include priority media/settings. marketing techniques assessed, approach to classifying foods, study design and if exposure assessments are based on media content analyses or are estimated or observed based on children's media use. Current evidence is largely limited to high-income countries and focuses on content analyses of TV advertising. Ongoing efforts are needed to support monitoring in low-resource settings and to progress monitoring to better capture children's actual exposures across media and settings.

Matched MeSH terms: Food Industry*
Fulltext Harmonisation of food labelling regulations in Southeast Asia: benefits, challenges and implications

Kasapila W, Shaarani SM

Asia Pac J Clin Nutr, 2011;20(1):1-8.
PMID: 21393103

In the globalised world of the 21st century, issues of food and nutrition labelling are of pre-eminent importance. Several international bodies, including the World Health Organisation and World Trade Organisation, are encouraging countries to harmonise their food and nutrition regulations with international standards, guidelines and recommendations such as those for Codex Alimentarius. Through harmonisation, these organisations envisage fewer barriers to trade and freer movement of food products between countries, which would open doors to new markets and opportunities for the food industry. In turn, increased food trade would enhance economic development and allow consumers a greater choice of products. Inevitably, however, embracing harmonisation brings along cost implications and challenges that have to be overcome. Moreover, the harmonisation process is complex and sporadic in light of the tasks that countries have to undertake; for example, updating legislation, strengthening administrative capabilities and establishing analytical laboratories. This review discusses the legislation and regulations that govern food and nutrition labelling in Southeast Asia, and highlights the discrepancies that exist in this regard, their origin and consequences. It also gives an account of the current status of harmonising labelling of pre-packaged foodstuffs in the region and explains the subsequent benefits, challenges and implications for governments, the food industry and consumers.

Matched MeSH terms: Food Industry/economics
Fulltext What's on Malaysian television? A survey on food advertising targeting children

Karupaiah T, Chinna K, Mee LH, Mei LS, Noor MI

Asia Pac J Clin Nutr, 2008;17(3):483-91.
PMID: 18818170

The Malaysian government recently introduced a ban on fast food advertisements targeting children on television. This study reports on data covering 6 months of television food advertising targeting children. Six out of seven of the Nation's commercial television networks participated (response rate = 85.7%). Based on reported timings of children's programmes, prime time significantly differed ( p <0.05) between weekdays (mean = 1.89 +/- 0.18 hr) and weekends (mean = 4.61 +/- 0.33 hr). The increased trend during weekends, school vacation and Ramadhan was evident. Over the six-month period, the mean number of food advertisements appearing per month varied greatly between television stations (C = 1104; D = 643; F = 407; B = 327; A = 59; E = 47). Food advertising also increased the most in September (n = 3158), followed by July (n = 2770), August (n = 2431), October (n = 2291), November (n = 2245) and June (n = 2211). Content analysis of advertisements indicated snacks were the highest (34.5%), followed by dairy products (20.3%), sugars and candies (13.4%), biscuits (11.2%), fast food (6.7%), breakfast cereal (6.4%), beverages (4.1%), supplements (0.9%), rice (0.6%), noodles (0.5%), bread (0.3%), miscellaneous and processed foods (0.2%). Paradoxically, we found that the frequency of snack food advertised during children's prime time was 5 times more than fast foods. The sodium content (mean = 620 mg per 100g) of these snack foods was found to be highest.

Matched MeSH terms: Food Industry/organization & administration*
Fulltext Evaluation of Crocus sativus L. stigma phenolic and flavonoid compounds and its antioxidant activity

Karimi E, Oskoueian E, Hendra R, Jaafar HZ

Molecules, 2010 Sep 06;15(9):6244-56.
PMID: 20877220 DOI: 10.3390/molecules15096244

Saffron (Crocus sativus L.) belongs to the Iridaceae family. The stigma of saffron has been widely used as spice, medicinal plant, and food additive in the Mediterranean and Subtropical countries. Recently, attention has been paid to the identification of new sources of safe natural antioxidants for the food industry. The antioxidant activities of spices are mainly attributed to their phenolic and flavonoid compounds. Saffron is one of the spices believed to possess antioxidant properties, but information on its antioxidant activity and phenolic, flavonoids compound are rather limited, therefore this research was carried out to evaluate the antioxidant activity of saffron stigmas extracted with different solvents. The phenolic and flavonoid compounds of saffron were also examined using reversed phase (RP)-HPLC. Results showed that saffron stigma possess antioxidant activity. The free radical scavenging and ferric reducing power activities were higher for the methanolic extract of saffron stigma at a concentration of 300 μg/mL, with values of 68.2% and 78.9%, respectively, as compared to the corresponding boiling water and ethanolic extracts, but the activities were lower than those of antioxidant standards such as BHT and α-tocopherol. The obtained total phenolics value for methanolic saffron extract was 6.54 ± 0.02 mg gallic acid equivalent (GAE)/g dry weight (DW), and for total flavonoids, 5.88 ± 0.12 mg rutin equivalent/g DW, which were also higher than values obtained from the ethanolic and boiling water extracts. In addition, the RP-HPLC analyses indicated the presence of gallic acid and pyrogallol as two bioactive compounds. In summary, saffron stigmas showed antioxidant activity and methanol appeared to be the best solvent to extract the active components, among which the presence of gallic acid and pyrogallol might contribute towards the stigma's antioxidant properties. Hence, saffron stigma could be applied as a natural antioxidant source for industrial purposes.

Matched MeSH terms: Food Industry
Fulltext Optimisation and Characterisation of Lipase-Catalysed Synthesis of a Kojic Monooleate Ester in a Solvent-Free System by Response Surface Methodology

Jumbri K, Al-Haniff Rozy MF, Ashari SE, Mohamad R, Basri M, Fard Masoumi HR

PLoS One, 2015;10(12):e0144664.
PMID: 26657030 DOI: 10.1371/journal.pone.0144664

Kojic acid is widely used to inhibit the browning effect of tyrosinase in cosmetic and food industries. In this work, synthesis of kojic monooleate ester (KMO) was carried out using lipase-catalysed esterification of kojic acid and oleic acid in a solvent-free system. Response Surface Methodology (RSM) based on central composite rotatable design (CCRD) was used to optimise the main important reaction variables, such as enzyme amount, reaction temperature, substrate molar ratio, and reaction time along with immobilised lipase from Candida Antarctica (Novozym 435) as a biocatalyst. The RSM data indicated that the reaction temperature was less significant in comparison to other factors for the production of a KMO ester. By using this statistical analysis, a quadratic model was developed in order to correlate the preparation variable to the response (reaction yield). The optimum conditions for the enzymatic synthesis of KMO were as follows: an enzyme amount of 2.0 wt%, reaction temperature of 83.69°C, substrate molar ratio of 1:2.37 (mmole kojic acid:oleic acid) and a reaction time of 300.0 min. Under these conditions, the actual yield percentage obtained was 42.09%, which is comparably well with the maximum predicted value of 44.46%. Under the optimal conditions, Novozym 435 could be reused for 5 cycles for KMO production percentage yield of at least 40%. The results demonstrated that statistical analysis using RSM can be used efficiently to optimise the production of a KMO ester. Moreover, the optimum conditions obtained can be applied to scale-up the process and minimise the cost.

Matched MeSH terms: Food Industry
In Vitro Evaluation of Potential Probiotic Strain Lactococcus lactis Gh1 and Its Bacteriocin-Like Inhibitory Substances for Potential Use in the Food Industry

Jawan R, Abbasiliasi S, Mustafa S, Kapri MR, Halim M, Ariff AB

Probiotics Antimicrob Proteins, 2021 04;13(2):422-440.
PMID: 32728855 DOI: 10.1007/s12602-020-09690-3

Determination of a microbial strain for the joining into sustenance items requires both in vitro and in vivo assessment. A newly isolated bacteriocin-like inhibitory substance (BLIS) producing lactic acid bacterium, Lactococcus lactis Gh1, was isolated from a traditional flavour enhancer and evaluated in vitro for its potential applications in the food industry. Results from this study showed that L. lactis was tolerant to NaCl (≤ 4.0%, w/v), phenol (≤ 0.4%, w/v), 0.3% (w/v) bile salt, and pH 3. BLIS from L. lactis showed antimicrobial activity against Listeria monocytogenes ATCC 15313 and was susceptible to 10 types of antibiotics. The absence of haemolytic activity and the presence of acid phosphatase and naphthol-AS-BI-phosphohydrolase were observed in L. lactis. L. lactis could coagulate milk and showed a negative response to amylolytic and proteolytic activities and did not secrete β-galactosidase. The antimicrobial activity of BLIS was completely abolished at 121 °C. The BLIS was conserved at 4 °C in BHI and MRS medium up to 6-4 months, respectively. BLIS activity was more stable in BHI as compared to MRS after four freeze-thaw cycles and was not affected by a wide range of pH (pH 4-8). BLIS was sensitive to proteinase k and resistant to catalase and trypsin. The antimicrobial activity was slightly reduced by acetone, ethanol, methanol, and acetonitrile at 10% (v/v) and also towards Tween-80, urea, and NaCl 1% (v/v). Results from this study have demonstrated that L. lactis has a vast potential to be applied in the food industry, such as for the preparation of starter culture, functional foods, and probiotic products.

Matched MeSH terms: Food Industry*

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