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First Report of Marasmiellus palmivorus Causing Post-Emergence Damping Off on Coconut Seedlings in Malaysia

Almaliky BSA, Abidin MAZ, Kader J, Wong MY

Plant Dis, 2013 Jan;97(1):143.
PMID: 30722276 DOI: 10.1094/PDIS-07-12-0627-PDN

In April and June 2010, coconut seedlings with symptoms of very slow growth, yellowing of leaves, and general abnormal leaf growth were observed in germination beds in Teluk Intan, Perak, Malaysia. The roots were soft, rotten, and brown, extending upward and downward from these lesions. Rhizomorphs and basidiocarps were produced on coconut seeds near the germination eye and identified as Marasmiellus palmivorus according description by Turner (2). Three isolates were obtained by plating surface sterilized symptomatic roots and basidiocarp on malt extract agar (MEA) amended with 85% lactic acid (1 ml added to 11 of the medium). To confirm the identity of the fungus, genomic DNA was extracted from mycelia and basidiocarps of isolates and the large subunit (LSU) region was amplified and sequenced using LR0R/LR7 primers (3). All isolates had identical LSU sequences (GenBank Accession No. JQ654233 to JQ654235). Sequences were identical to each other and 99% similar to a M. palmivorus sequence deposited in the NCBI database (Accession No. AY639434).To confirm pathogenicity, three isolates of M. palmivorus that were obtained from symptomatic plant tissue was inoculated onto seeds of Malaysian Red Dwarf variety. Each isolate was grown in 100 ml of malt extract broth in 250 ml Erlenmeyer flasks and incubated at 27 ± 2°C for 5 days on an orbital shaker (125 rpm). The resulting culture was passed through two layers of sterile cloth. Mycelial suspension was obtained by blending mycelia in 100 ml of sterile water. Seeds were sterilized by soaking in 10% v/v sodium hypochlorite in distilled water for 3 min. The seeds were then rinsed three times over running tap water. The calyx portion of the seed was removed and five holes were made around the germination eye. The seeds were inoculated by injecting 2 ml of suspension into each hole. The control seeds were inoculated with sterile distilled water only. The seeds were transferred to 40-cm diameter plastic pots containing a mixture of sand, soil, and peat in the ratio of 3:2:1, respectively, and steam treated at 100°C for 1.5 h. Pots were placed in the glasshouse with normal exposures to day-night cycles, temperatures of 29 ± 4°C, and high relative humidity (85 to 95%) achieved by spraying water twice daily. After 2 months, 75% of the inoculated seeds failed to germinate. It was speculated that the artificial inoculum was higher than under germination bed conditions. Rhizomorphs and basidiocarps were produced on husk seeds near the germination eye. Seedlings that emerged successfully developed symptoms similar to those observed in the germination bed. No symptoms developed in the noninoculated seeds and seedlings. At 80 days post inoculation, basidiocarps were observed emerging from three diseased seedlings near the germination eye. Three reisolations were made on MEA from root lesions surface sterilized. Pathogenicity tests and LSU sequence analyses indicated that M. palmivorus is the causal agent of the symptoms observed on coconut seedlings. M. palmivorus was first recorded on coconuts and oil palm in the 1920s (1) and attacks the fruit and the petiole on oil palm (2). To our knowledge, this is the first report of M. palmivorus causing post-emergence damping off on coconut seedlings. References: (1) K. G. Singh. A check-list of host and diseases in Malaysia. Ministry of Agriculture and Fisheries, Malaysia, 1973. (2) P. D. Turner. Oil palm diseases and disorders. Oxford University Press. 1981. (3) R. Vilgalys et al. J. Bacteriol. 172:4238, 1990.

Matched MeSH terms: Steam
Fulltext Physicomechanical Properties of Rice Husk/Coco Peat Reinforced Acrylonitrile Butadiene Styrene Blend Composites

Norhasnan NHA, Hassan MZ, Nor AFM, Zaki SA, Dolah R, Jamaludin KR, et al.

Polymers (Basel), 2021 Apr 06;13(7).
PMID: 33917337 DOI: 10.3390/polym13071171

Utilizing agro-waste material such as rice husk (RH) and coco peat (CP) reinforced with thermoplastic resin to produce low-cost green composites is a fascinating discovery. In this study, the effectiveness of these blended biocomposites was evaluated for their physical, mechanical, and thermal properties. Initially, the samples were fabricated by using a combination of melt blend internal mixer and injection molding techniques. Increasing in RH content increased the coupons density. However, it reduced the water vapor kinetics sorption of the biocomposite. Moisture absorption studies disclosed that water uptake was significantly increased with the increase of coco peat (CP) filler. It showed that the mechanical properties, including tensile modulus, flexural modulus, and impact strength of the 15% RH-5% CP reinforced acrylonitrile-butadiene-styrene (ABS), gave the highest value. Results also revealed that all RH/CP filled composites exhibited a brittle fracture manner. Observation on the tensile morphology surfaces by using a scanning electron microscope (SEM) affirmed the above finding to be satisfactory. Therefore, it can be concluded that blend-agriculture waste reinforced ABS biocomposite can be exploited as a biodegradable material for short life engineering application where good mechanical and thermal properties are paramount.

Matched MeSH terms: Steam
Fulltext Corn Starch/Chitosan Nanoparticles/Thymol Bio-Nanocomposite Films for Potential Food Packaging Applications

Othman SH, Othman NFL, Shapi'i RA, Ariffin SH, Yunos KFM

Polymers (Basel), 2021 Jan 27;13(3).
PMID: 33513664 DOI: 10.3390/polym13030390

This work aims to develop corn starch/chitosan nanoparticles/thymol (CS/CNP/Thy) bio-nanocomposite films as potential food packaging materials that can enhance the shelf life of food. CS/CNP/Thy bio-nanocomposite films were prepared by the addition of different concentrations of thymol (0, 1.5, 3.0, 4.5 w/w%) using a solvent casting method. The resulting films were characterized in terms of optical, mechanical, and water vapor permeability (WVP) properties. The addition of thymol was found to reduce the tensile strength (TS), elongation at break (EAB), and Young's modulus (YM) of the films. Generally, the increment in the concentration of thymol did not significantly affect the TS, EAB, and YM values. The addition of 1.5 w/w% thymol increased the WVP of the films but the WVP reduced with the increase in thymol concentrations. CS/CNP/Thy-3% bio-nanocomposite films demonstrated the potential to lengthen the shelf life of cherry tomatoes packed with the films, whereby the cherry tomatoes exhibited no significant changes in firmness and the lowest weight loss. In addition, no mold growth was observed on the sliced cherry tomatoes that were in direct contact with the films during 7 days of storage, proving the promising application of the films as active food packaging materials.

Matched MeSH terms: Steam
Fulltext Characterisation of biodegradable protein based films from gelatin alternative: a review

Nazmi, N. N. M., Isa, M. I. N., Sarbon, N. M.

International Food Research Journal, 2020;27(6):971-987.
MyJurnal

Protein-based films are thin and flexible films derived from protein sources. They are
completely biodegradable and used in food engineering, packaging, drug recovery, and other
applications. In food packaging, gelatin is widely used due to properties such as low cost,
availability, functional attributes, mechanical (flexibility and tension) and optical (brightness
and opacity) strength, barrier against gas flow, and structural resistance to water and
microorganisms. Therefore, this paper reviews the characterisation of biodegradable
protein-based films from gelatin alternatives, mainly from fish and chicken skin, as food
packaging materials. The properties of film packaging derived from gelatin alternatives were
compared with films derived from mammalian gelatin. The findings showed that the blended
gelatin alternatives with polysaccharide improved physical properties such as water vapour
permeability, gas permeability, light transmission and transparency, thermal properties,
microstructure, colour, and heat sealability. Moreover, improvements in mechanical
properties such as tensile strength and elongation at break were also investigated. This review
also comes out with suggestions for future research on the compatibility between gelatin films
and food ingredients. This paper provides a comprehensive overview that promotes the
development of biodegradable blended films from gelatin alternatives for packaging
applications in the food industry and related fields.

Matched MeSH terms: Steam
Fulltext Chicken gelatin films: rheological properties of film forming solutions and film characterisation as influenced by starch incorporation

Cheng, S. H., Sarbon, N. M.

International Food Research Journal, 2020;27(6):1094-1104.
MyJurnal

The aim of the present work was to develop chicken skin gelatin films incorporated with
different concentrations of rice starch prepared by casting techniques. Six film-forming
solutions were prepared separately with different blend ratios of chicken skin gelatin to rice
starch: A (0/100), B (5/100), C (10/100), D (15/100), E (20/100), and F (25/100). The
rheological properties of the film-forming solutions (FFS) were determined using frequency
sweep. The mechanical and physical properties of the respective films were also evaluated.
With the increase in rice starch concentration, the storage (G’) modulus of FFS increased
dramatically with loss (G”) modulus as the oscillatory frequency rising to contribute to gel
behaviour (G’ > G”). As rice starch concentration increased, the chicken skin gelatin films
also demonstrated higher tensile strength, elongation at break, and water vapour permeability,
but reduced the solubility of gelatin films in water. Additionally, elevation in melting point
values indicated that the thermal stability of the composite films was enhanced with the
increment of rice starch concentration. Film F (with 25% rice starch) yielded the optimal film
formulation, as it had the highest tensile strength and a high elongation at break value. Thus,
film F shows the best potential as a film for food packaging.

Matched MeSH terms: Steam
MECHANICAL AND PHYSICAL PROPERTIES OF BIO-NANOCOMPOSITE FILMS BASED ON CHICKEN SKIN GELATIN WITH DIFFERENT CONCENTRATION OF CHITOSAN NANOPARTICLES

GUI CHAN LEE, NORIZAH MHD. SARBON

UMT Journal of Undergraduate Research, 2019;2(3):1-14.
MyJurnal

Plastics packaging is non-biodegradable and risks to human health and environmental pollution. In contrast, gelatin-based film lack of desired mechanical, thermal and water vapour barrier properties. Thus, this study aimed to investigate the mechanical and physical properties of bio-nanocomposite films based on chicken skin gelatin with different concentration of chitosan nanoparticles (CSNPs). Gelatin/CSNPs film solutions with different CSNPs concentration (0-8%, w/w) were stirred at 45oC for 30 min and oven-dried at 45oC. Film characterization determination includes tensile strength (TS), elongation at break (EAB), Young’s modulus (YM), water solubility, water vapour permeability (WVP), film morphology and melting temperature (Tm). Results of the study indicated that incorporation of CSNPs significantly influenced film properties. The addition of CSNPs increased the TS and YM value, which lead to stronger films than the pure chicken skin gelatin films. However the addition of CSNPs decreased the EAB value. Furthermore, WVP and water solubility significantly decreased (p < 0.05) by the addition of 6% CSNPs. Morphology images showed that increased CSNPs reduced the film’s amorphous character, especially in high level, in which higher CSNPs (8%) resulted in the aggregation of particles in the composites. The nano-reinforcement films showed higher thermal stability as compared to pure chicken skin gelatin films. In conclusion, the film with 6% CSNPs showed the best formulation, as it demonstrated high in TS, YM and Tm value, while low in EAB, water solubility and WVP value compared to other films. The results presented in this study showed the feasibility of using bio-nanocomposite technology to improve the properties of biopolymer films based on chicken skin gelatin.

Matched MeSH terms: Steam
Extraction and application of keratin from natural resources: a review

Chilakamarry CR, Mahmood S, Saffe SNBM, Arifin MAB, Gupta A, Sikkandar MY, et al.

3 Biotech, 2021 May;11(5):220.
PMID: 33968565 DOI: 10.1007/s13205-021-02734-7

Over recent years, keratin has gained great popularity due to its exceptional biocompatible and biodegradable nature. It has shown promising results in various industries like poultry, textile, agriculture, cosmetics, and pharmaceutical. Keratin is a multipurpose biopolymer that has been used in the production of fibrous composites, and with necessary modifications, it can be developed into gels, films, nanoparticles, and microparticles. Its stability against enzymatic degradation and unique biocompatibility has found their way into biomedical applications and regenerative medicine. This review discusses the structure of keratin, its classification and its properties. It also covers various methods by which keratin is extracted like chemical hydrolysis, enzymatic and microbial treatment, dissolution in ionic liquids, microwave irradiation, steam explosion technique, and thermal hydrolysis or superheated process. Special emphasis is placed on its utilisation in the form of hydrogels, films, fibres, sponges, and scaffolds in various biotechnological and industrial sectors. The present review can be noteworthy for the researchers working on natural protein and related usage.

Matched MeSH terms: Steam
Holistic process evaluation of non-conventional palm oil mill effluent (POME) treatment technologies: A conceptual and comparative review

Cheng YW, Chong CC, Lam MK, Ayoub M, Cheng CK, Lim JW, et al.

J Hazard Mater, 2021 05 05;409:124964.
PMID: 33418292 DOI: 10.1016/j.jhazmat.2020.124964

Thriving oil palm agroindustry comes at a price of voluminous waste generation, with palm oil mill effluent (POME) as the most cumbersome waste due to its liquid state, high strength, and great discharge volume. In view of incompetent conventional ponding treatment, a voluminous number of publications on non-conventional POME treatments is filed in the Scopus database, mainly working on alternative or polishing POME treatments. In dearth of such comprehensive review, all the non-conventional POME treatments are rigorously reviewed in a conceptual and comparative manner. Herein, non-conventional POME treatments are sorted into the five major routes, viz. biological (bioconversions - aerobic/anaerobic biodegradation), physical (flotation & membrane filtration), chemical (Fenton oxidation), physicochemical (photooxidation, steam reforming, coagulation-flocculation, adsorption, & ultrasonication), and bioelectrochemical (microbial fuel cell) pathways. For aforementioned treatments, the constraints, pros, and cons are qualitatively and quantitatively (with compiled performance data) detailed to indicate their process maturity. Authors recommended (i) bioconversions, adsorption, and steam reforming as primary treatments, (ii) flotation and ultrasonication as pretreatments, (iii) Fenton oxidation, photooxidation, and membrane filtration as polishing treatments, and (iv) microbial fuel cell and coagulation-flocculation as pretreatment or polishing treatment. Life cycle assessments are required to evaluate the environmental, economic, and energy aspects of each process.

Matched MeSH terms: Steam
Fulltext Quality evaluation of steamed wheat bread substituted with green banana flour

Noor Aziah, A. A., Ho, L. H., Noor Shazliana, A. A., Rajeev, B.

International Food Research Journal, 2012;19(3):869-876.
MyJurnal

Quality attributes of steamed bread without green banana flour (BF) (CON), substituted with 30%
BF (BBFI) and 30% BF + 8% gluten (BBFII) were determined. The green banana flour (BF) and the mixture of wheat flour (WF) substituted with 30% BF + 8% gluten (FBFII) was significantly highest in water holding capacity and oil holding capacities, respectively. Potassium, calcium and magnesium were significantly higher in BBFI and BBFII than CON. Significantly highest insoluble dietary fibre and total dietary fibre shown in BBFI. Steaming resulted significant reduction in resistant starch content in BBFI as compared with the dough of BBFI I. The specific volume of BBFII and CON showed significant different compared to the BBFI. The BBFII spread ratio was significantly highest and steamer spring lowest than CON. BBFII showed significantly highest in hardness and adhesiveness values but CON was significantly highest in cohesiveness, elasticity and chewiness. L and Hue values was shown highest in CON. BBFII indicated highest acceptability score than other samples.

Matched MeSH terms: Steam
Fulltext Effect of blanching on enzyme and antioxidant activities of rambutan (Nephelium lappaceum) peel

Nurhuda, H.H., Maskat, M.Y., Mamot, S., Afiq, J., Aminah, A.

International Food Research Journal, 2013;20(4):1725-1730.
MyJurnal

Rambutan (Nephelium lappaceum) peel is a potential source of antioxidant. As rambutan is a seasonal fruit, a proper heat treatment prior to storage is necessary. Thus, this study was conducted to determine the effect of water and steam blanchings on browning enzymes and antioxidant activities of rambutan peel extracts. Rambutan from the variety of ‘Anak Sekolah’ were peeled and the peel was blanched in boiling water for 0, 2.5, 5 min and by autoclaving for 0, 5, 10 and 15 min. The residual peroxidase (POD) and polyphenoloxidase (PPO) activities, antioxidant activity (2, 2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity), total polyphenol content (TPC) and peel extract colour were determined. The results showed that both water and steam blanchings significantly reduced (p < 0.05) POD and PPO activities. The results also indicated that the increase in the blanching period did not significantly reduce the enzyme activities further. In terms of antioxidant activity, the thermal pretreatment caused no significant difference in the contents of phenolic compounds, as well as the antioxidant capacity of the final product.

Matched MeSH terms: Steam
Fulltext Local repeatedly-used deep frying oils are generally safe

Ng, Tony Kock Wai

International e-Journal of Science, Medicine & Education, 2007;1(2):55-60.
MyJurnal

A review of the literature indicates that food scientists and health authorities in several countries, especially member countries of the European Union, are still very concerned about the potential health hazards of oxidized products and lipid polymers formed in repeatedly-used deep frying oils. During the frying process at temperatures of 170° – 200°C, steam formed from moisture in the food being fried help volatile products rise to the surface of the frying medium and into the kitchen atmosphere, imparting a mixture of fried-flavours and off-flavours. The non-volatile compounds formed, however, gradually build up in the oil as it is being repeatedly-used for food frying operations. These non-volatiles, primarily “polar compounds” (PC) and to a lesser extent lipid polymers, get absorbed into fried foods and eventually end up in our body system. Available local data suggests that deep-frying oil samples obtained from food hawkers and those produced under simulated deep-frying conditions in the laboratory, are generally safe as they contain PC within safe limits and rarely exceed the upper limit (UL) of 25%. This contrasts with the situation in some European countries where a very high proportion of frying oil samples collected from fast-food restaurants were reported to contain PC exceeding this UL. Appropriately, promotion of Hazard Analysis and Critical Control Points (HACCP) certification and gazetting of food regulations to limit the PC content in frying oils have been introduced in these countries to protect the health of consumers. Meanwhile, simple gadgets/test kits are available commercially to monitor the quality of the frying oil. This would greatly assist kitchen supervisors at restaurants and franchised friedfood outlets to know when best to change a batch of frying oil before the ULs of frying oil quality are breached.

Matched MeSH terms: Steam
Effects of plasticizers on the physicochemical properties of kappa-carrageenan films extracted from Eucheuma cottonii

Ili Balqis AM, Nor Khaizura MAR, Russly AR, Nur Hanani ZA

Int J Biol Macromol, 2017 Oct;103:721-732.
PMID: 28528954 DOI: 10.1016/j.ijbiomac.2017.05.105

The physicochemical properties of κ-carrageenan films extracted from Eucheuma cottonii (E. cottonii) incorporated with different concentrations and types of plasticizers were studied. Glycerol, sorbitol, and polyethylene glycol-300 (PEG-300) in the range of 10-60% were used as plasticizers. The results showed that the thickness and moisture content (MC) of films increased significantly (p≤0.05) with the increase in plasticizer concentration. Sorbitol-plasticized films had the lowest values. Sorbitol-plasticized films have better mechanical properties and the lowest water vapor permeability (WVP), solubility and water uptake ratio (WUR) compared with glycerol and PEG-plasticized films (p≤0.05). Fourier transform infrared (FTIR) spectra showed the intermolecular reactions between κ-carrageenan and the plasticizers in the films. Scanning electron microscopy (SEM) observations indicated that sorbitol-plasticized films have a compact structure, even at the highest concentration. The melting temperature (Tm) of films decreased (p≤0.05) with an increase in the plasticizer concentration. Here, the glycerol-plasticized films had the lowest values. X-ray diffraction (XRD) showed broad and narrow peaks of the un-plasticized κ-carrageenan film at 2θ=20.0° and 2θ=8.4°, respectively. The intensity of the broad peak increased and the narrow peak disappeared as the concentration of plasticizers increased. In conclusion, films from E. cottonii successfully produced with sorbitol as the plasticizer exhibited good physical properties as packaging films.

Matched MeSH terms: Steam
Development of guar gum based active packaging films using grape pomace

Saurabh CK, Gupta S, Variyar PS

J Food Sci Technol, 2018 Jun;55(6):1982-1992.
PMID: 29892098 DOI: 10.1007/s13197-018-3112-3

The objective of this study was to develop biodegradable active film to improve the shelf-life of minimally processed fresh-produce. Guar gum (GG) based films with improved properties were fabricated by employing tween-80 (0.88%) as emulsifier, nanoclay (13.9%) as reinforcement, beeswax (1.21%) for hydrophobicity, glycerol (3.07%) as plasticizer, and grape pomace extract (5%) as active ingredient (%w/w of GG). Active films had a tensile strength of 122 MPa and water vapor transmission rate of 69 gm-2d-1. Films demonstrated significant antimicrobial activity against Escherichia coli, Staphylococcus aureus, Bacillus cereus, and Salmonella Typhimurium. The 2 kGy irradiated minimally processed pomegranate arils packed in film demonstrated a shelf-life of 12 days as compared to 4 days for unirradiated samples. The observed improvement in shelf-life was due to a radiation-induced release of antimicrobial volatiles from active films as confirmed by headspace analysis using GC-MS. Suitability of active films for food irradiation applications is thus demonstrated.

Matched MeSH terms: Steam
Fulltext Fermented Brown Rice Flour as Functional Food Ingredient

Ilowefah M, Chinma C, Bakar J, Ghazali HM, Muhammad K, Makeri M

Foods, 2014 Feb 12;3(1):149-159.
PMID: 28234309 DOI: 10.3390/foods3010149

As fermentation could reduce the negative effects of bran on final cereal products, the utilization of whole-cereal flour is recommended, such as brown rice flour as a functional food ingredient. Therefore, this study aimed to investigate the effect of fermented brown rice flour on white rice flour, white rice batter and its steamed bread qualities. Brown rice batter was fermented using commercial baker's yeast (Eagle brand) according to the optimum conditions for moderate acidity (pH 5.5) to obtain fermented brown rice flour (FBRF). The FBRF was added to white rice flour at 0%, 10%, 20%, 30%, 40% and 50% levels to prepare steamed rice bread. Based on the sensory evaluation test, steamed rice bread containing 40% FBRF had the highest overall acceptability score. Thus, pasting properties of the composite rice flour, rheological properties of its batter, volume and texture properties of its steamed bread were determined. The results showed that peak viscosity of the rice flour containing 40% FBRF was significantly increased, whereas its breakdown, final viscosity and setback significantly decreased. Viscous, elastic and complex moduli of the batter having 40% FBRF were also significantly reduced. However, volume, specific volume, chewiness, resilience and cohesiveness of its steamed bread were significantly increased, while hardness and springiness significantly reduced in comparison to the control. These results established the effectiveness of yeast fermentation in reducing the detrimental effects of bran on the sensory properties of steamed white rice bread and encourage the usage of brown rice flour to enhance the quality of rice products.

Matched MeSH terms: Steam
Effect of high temperature corrosion on austenitic stainless steel grade 304 in CO2 Gas at 700oC

Nurul Atikah Shariff, Azman Jalar, Muhamad Izhar Sahri, Norinsan Kamil Othman

Sains Malaysiana, 2014;43:1069-1075.

Austenitic stainless steels of grade 304 were exposed to dry (Ar-75%CO2) and wet (Ar-75%CO2-12%H2O) environments at 700oC. This experimental setup involved horizontal tube furnace connected to CO2 gas and water vapour facilities. X-ray diffraction (XRD) technique, variable pressure-scanning electron microscope (VP-SEM) and optical microscope techniques were used to characterize the products of corrosion. The results of XRD showed that the phase of oxide layers consists of Cr2O3 and NiCr2O4 in dry CO2, meanwhile Fe2O3, Cr2O3, Fe0.56Ni0.34, Fe3O4 were identified in wet condition after 50 h. Adding 12%H2O in Ar-75%CO2 leads significantly in weight change occurred at 10 h exposure. However, after 20 h, the weight gain was decreased due to spallation of the oxide scale. The addition of water vapour accelerates the oxidation rate on the steel than that in dry condition. Morphologies and growth kinetics of these oxides vary with reaction condition. The oxidation behaviour at different times of exposure and the effect of water vapour were discussed in correlation with the microstructure of the oxides.

Matched MeSH terms: Steam
Fulltext Impact of optimised cooking on the antioxidant activity in edible mushrooms

Ng ZX, Tan WC

J Food Sci Technol, 2017 Nov;54(12):4100-4111.
PMID: 29085153 DOI: 10.1007/s13197-017-2885-0

This study aimed to investigate the effect of four cooking methods with different durations on the in vitro antioxidant activities of five edible mushrooms, namely Agaricus bisporus, Flammulina velutipes, Lentinula edodes, Pleurotus ostreatus and Pleurotus eryngii. Among the raw samples, A. bisporus showed the highest total antioxidant activity (reducing power and radical scavenging), total flavonoid, ascorbic acid and water soluble phenolic contents. Short-duration steam cooking (3 min) increased the total flavonoid and ascorbic acid while prolonged pressure cooking (15 min) reduced the water soluble phenolic content in the mushrooms. The retention of antioxidant value in the mushrooms varied with the variety of mushroom after the cooking process. The cooking duration significantly affected the ascorbic acid in the mushrooms regardless of cooking method. To achieve the best antioxidant values, steam cooking was preferred for F. velutipes (1.5 min), P. ostreatus (4.5 min) and L. edodes (4.5 min) while microwave cooking for 1.5 min was a better choice for A. bisporus. Pressure cooked P. eryngii showed the best overall antioxidant value among the cooked samples. Optimised cooking method including pressure cooking could increase the antioxidant values in the edible mushrooms.

Matched MeSH terms: Steam
Fulltext Effect of sorbitol at different concentrations on the functional properties of gelatin/carboxymethyl cellulose (CMC)/chitosan composite films

Bakry, N.F., Isa, M.I.N., Sarbon, N.M.

International Food Research Journal, 2017;24(4):1753-1762.
MyJurnal

This study investigated consequent functional effects (mechanical and physical) on Gelatin/ CMC/Chitosan composite films from the addition of sorbitol. With glycerol as a plasticizer, solutions for Gelatin/CMC/Chitosan composite films containing graduated sorbitol concentrations (0%, 5%, 10%, 15%, 20%, 25% and 30%), were cast on a petri dish and oven dried at 45˚C. The fabricated films were then characterized for tensile strength, elongation at break (EAB) and puncture resistance (mechanical properties); as well as film thickness, water vapor permeability (WVP), thermal properties, light transmittance and transparency (UV and visible light transmission), biodegradability, and X-ray diffraction (physical properties). Results indicated that by increasing sorbitol concentration, melting point and tensile strength decreased overall (p

Matched MeSH terms: Steam
Knowledge, attitude, and perception of risk management of steam boilers among workers in palm oil mills

Shawal FNS, Guan NY, Mohd Suadi Nata DH, How V, Tamrin SBM

Work, 2018;60(1):153-162.
PMID: 29733040 DOI: 10.3233/WOR-182725

BACKGROUND: People who work with the steam boilers in palm oil mills are vulnerable to accidents, notably to explosions, whenever failures of any kind occur during their operation.
OBJECTIVE: This cross-sectional study was conducted in palm oil mills to determine the knowledge, attitude, and perception (KAP) concerning the risk management of steam boilers among workers in palm oil mills.
METHODS: A total of 50 workers who were working with steam boilers and/or involved in managing the operation of steam boilers with at least three years of working experience in the palm oil industry were purposively sampled. A self-administrated questionnaire consisting of four main parts - socio-demographic and occupational information, knowledge, attitude, and perception of the risk management of steam boilers was distributed. The knowledge, attitude, and perception were calculated based on a Likert-type scale.
RESULTS: This study found that 56% of boiler workers had a good level of knowledge (mean score = 77.22±19.6), 72% had a good attitude toward risk (mean score = 83.17±5.85), and 64% had a good perception of risk (mean score = 79.50±11.22). The prevalence of accidents was 16%, and, for near misses, it was 24%. The cause of the reported accidents was largely attributed to carelessness, specifically at 80%. Apart from that, there was a positive association (χ2 = 6.56; p = 0.010) between attitude and accidents.
CONCLUSION: This study found that the workers had good KAP levels of risk management of steam boilers in palm oil mills. However, there is a need for the employers to revise the training of workers and ensure its effectiveness in heightening the awareness of risks and accidents despite the high level of KAP.

Matched MeSH terms: Steam/adverse effects
Hydrothermal and wet disk milling pretreatment for high conversion of biosugars from oil palm mesocarp fiber

Zakaria MR, Norrrahim MN, Hirata S, Hassan MA

Bioresour Technol, 2015 Apr;181:263-9.
PMID: 25659104 DOI: 10.1016/j.biortech.2015.01.072

Eco-friendly pretreatment methods for lignocellulosic biomass are being developed as alternatives to chemical based methods. Superheated steam (SHS), hot compressed water (HCW) and wet disk milling (WDM) were used individually and with combination to partially remove hemicellulose and alter the lignin composition of recalcitrant structure of oil palm mesocarp fiber (OPMF). The efficiency of the pretreatment methods was evaluated based on the chemical compositions altered, SEM analysis, power consumption and degree of enzymatic digestibility. Hemicellulose removal (94.8%) was more pronounced under HCW compared to SHS, due to maximal contact of water and production of acetic acid which enhanced further degradation of hemicellulose. Subsequent treatment with WDM resulted in defibrillation of OPMF and expansion of the specific surface area thus increasing the conversion of cellulose to glucose. The highest glucose yield was 98.1% (g/g-substrate) when pretreated with HCW (200 °C, 20 min) and WDM which only consumed 9.6 MJ/kg of OPMF.

Matched MeSH terms: Steam
Fulltext Treatment of clinical solid waste using a steam autoclave as a possible alternative technology to incineration

Hossain MS, Balakrishnan V, Rahman NN, Sarker MZ, Kadir MO

Int J Environ Res Public Health, 2012 Mar;9(3):855-67.
PMID: 22690168 DOI: 10.3390/ijerph9030855

A steam autoclave was used to sterilize bacteria in clinical solid waste in order to determine an alternative to incineration technology in clinical solid waste management. The influence of contact time (0, 5, 15, 30 and 60 min) and temperature (111 °C, 121 °C and 131 °C) at automated saturated steam pressure was investigated. Results showed that with increasing contact time and temperature, the number of surviving bacteria decreased. The optimum experimental conditions as measured by degree of inactivation of bacteria were 121 °C for 15 minutes (min) for Gram negative bacteria, 121 °C and 131 °C for 60 and 30 min for Gram positive bacteria, respectively. The re-growth of bacteria in sterilized waste was also evaluated in the present study. It was found that bacterial re-growth started two days after the inactivation. The present study recommends that the steam autoclave cannot be considered as an alternative technology to incineration in clinical solid waste management.

Matched MeSH terms: Steam

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