Street food is popular in Asia due to its availability, low price and good taste. The safety of
street food has been always questionable due to its poor handling which probably leads to
microbial contamination. The objective of this study was to determine the surviving quantities
of V. parahaemolyticus under various conditions in street-vended food, namely satar and otakotak
after anticipated cross-contamination to support policy and regulatory documents. The
satar and otak-otak were prepared from minced and unminced fish flesh, respectively, together
with other ingredients. Each satar and otak-otak were prepared with 0, 0.5, 1.5 and 3% of
sodium chloride (NaCl), respectively. V. parahaemolyticus inoculum at approximately 8.66 log
CFU/ml were inoculated into the samples and incubated for up to 6 h. Samples were taken at 0,
1, 3 and 6 h for enumeration of V. parahaemolyticus using spread plate method on Thiosulphate
Citrate Bile Salts Sucrose (TCBS) agar. For control samples, V. parahaemolyticus was not
immediately inactivated in distilled water even though significant better survivability was
observed in Phosphate Buffer Saline (PBS). The numbers of V. parahaemolyticus was found
to decrease by varying amounts based on the salt content and duration of holding. However,
significant amounts survived to indicate potential risk.
Application of surface plasmon resonance (SPR) biosensor in detection of genetically modified organism (GMO) is demonstrated. A total of four biotinylated probes namely Tnosb, P35Sb, LECb and TSQb were successfully immobilized onto the SA chip. Results analysis indicated that the SPR system with the sensor chip immobilized with the Tnosb, P35Sb, LECb and TSQb biotinylated probes potentially detect complementary standard fragments as low as 1 nM. Biospecific interaction analysis (BIA), employing surface plasmon resonance (SPR) and biosensor technologies provide easy, rapid and automatable approach in detection of GMOs. Short assay times, label free DNA hybridization reaction and no toxic compounds are required, i.e. ethidium bromide, and the reusability of the sensor surface are some of the factors that contribute to the general advantages of the surface plasmon resonance (SPR) biosensor system in detection of GMOs.
Supercritical carbon dioxide extraction (SC-CO2) of bioactive flavonoid from Strobilanthes crispus (Pecah Kaca) was performed to study the effects of various parameters such as pressure, temperature and dynamic extraction time on the yield and composition of bioactive flavonoid. The results were also compared with those obtained by conventional Soxhlet extraction in lab conditions. The results from SFE showed that the effect of extraction variables on extraction yields decreased in the following order: pressure, temperature and dynamic extraction time. The extraction pressure played a dominant role in the yield of the sample while the effect of time could be ignored. This study also revealed that both Soxhlet extraction and SC-CO2 extraction can be used to obtain flavonoid compound. Under the optimum conditions, the highest bioactive flavonoid compound content was obtained at 3.98% and eight flavonoid compounds were identified by HPLC.
Sulfonamides (SAs), synthetic antibiotics, are commonly used by veterinarians in chicken for therapeutic, prophylactic or as growth promoter and halt the growth of bacteria in animal production. Four common SAs, Sulfadiazine (SDZ), Sulfamethazine (SMZ), Sulfamethoxazole (SMX) and Sulfaquinoxaline (SQX), were determined in chicken breast and liver samples using reverse phase HPLC using UV detector at 266nm. The concentration of SAs detected in samples from 11 states in Peninsular Malaysia ranged from 0.006-0.062 µg/g in breast meat samples and 0.08-0.193 µg/g in liver samples. Except for sample from Johor, concentration of SAs in all the samples were lower than MRLs established by Malaysia (0.1 µg/g). Exposure of sulfonamides in Malaysian consumers ranged from 0.002-0.088 µg/kg body wt. /day. The highest value of sulfonamides exposure was found in Johor with an estimated daily intake (EDA) of Sulfamethoxazole (SMX) in Johor.
The drying performance of industrial inclined bed dryer (IBD) and the milling quality of dried paddy was evaluated and compared in two main granary areas of Muda Agricultural Development Authority (MADA) and Integrated Agricultural Development Areas (IADA KETARA). A mix of MARDI’s paddy variety (MR 220 CL2 and MR 219) was used and the study on both granary area of MADA and IADA KETARA were carried out in local paddy mills located at Yan, Kedah and Besut, Terengganu respectively. The results indicated that the average drying rate in MADA was 119.93 kg water removed/hr whereas only 73.67 kg water removed/hr was recorded in IADA KETARA. Therefore, normalized water removal value of paddy mill in MADA was found higher than paddy mill in IADA KETARA. In terms of milling quality, average percentage of head rice yield of paddy mill in MADA and IADA KETARA was 76.89% and 73.87% respectively. The milling quality analysis of rice resulted from ANOVA found that there was no significant difference in the HRY and total broken between IBDs in both locations.
Vinegar is very popular as traditional ingredient for cooking, pickling, and preservation. It is made from sugar or starch by an alcoholic and acetous fermentation and produces ethanol as a by-product. Alcohol is prohibited to be consumed for Muslim or used as ingredient if it is exceeding the allowable limit as stated by Islamic Council in Malaysia. According to Fatwa Committee National Council of Islamic Religious Affairs Malaysia, natural occurrences of ethanol in food products are acceptable if the ethanol contents are less than 1% in beverages and 0.5% for flavoring or coloring substances for the purpose of stabilization. On the other hand, for specific vinegar product, as stated by Malaysian Food Act and Regulation, acetic acid content must be at least 4%. According to FAO/WHO, a product is to be labelled as vinegar if the acetic acid content is 6% and with a maximum residual alcohol content of 0.5%v/v for wine vinegar and 1%v/v for other vinegars. This study investigated the physiochemical properties of the vinegar from different sources of raw materials. Total solubility (TA) by using Brix method, pH, and alcohol and acetic acid content by GC-TOF/MS of 12 commercial vinegars from Malaysia and abroad were studied. The result shown that for pH value of commercial vinegar are ranged from 2.51-3.14°Brix from 2.10-40.73°Brix, acetic acid is ranged from 0.0253-0.1276% and ethanol content from 0-0.5911%. Thus, this study will come out with the clear observation on ethanol content in fermented product which is vinegar in order to categories the halalness of the product that available in Malaysia market especially the ones that are produced internationally. Lastly, as shown by the profiling study, vinegar that are imported internationally may contain some amount of alcohol in contrast with the one that locally produced in Malaysia and has Halal certification.
This study was carried out to improve the nutritional value of goat’s milk dadih by the addition of tropical-fruit purees, namely, jackfruit (Artocarpus heterophyllus, Lam.), pineapple (Ananas comosus) and papaya (Carica papaya). Dadih with added fruits were compared with the control (without fruit puree) for physical, chemical and sensory attributes. The texture properties of the tropical- fruit dadih were significantly different (p< 0.05) from the control. Control dadih showed highest values for lightness and hue (p< 0.05) as compared to tropical- fruit dadih. The addition of tropical- fruit purees significantly increased (p< 0.05) the moisture, protein, ash and vitamin C contents of the fruit added dadih. There were no significant differences (p> 0.05) in the fat, carbohydrate, energy and total soluble solid contents. Sensory evaluations using a hedonic test showed that all dadih were acceptable. Overall, syneresis of the dadih increased with decreasing pH throughout storage at 4°C.
Biscuit is a popular food product where it is produced using wheat flour, sugar and fat as its main ingredients. Wheat flour is the major material used in biscuit production and within the flour starch is the principal component. The details of starch properties such as pasting properties, gelatinisation properties, crystallinity were discussed in this review. Starch is the major structural element in many foods, with the fat or sugar also playing key roles. Sugar gives sweetness, colour, add volumes and influence the texture of a biscuit. Besides that, it shows significant impact on starch gelatinization properties. Fat plays an important role in biscuit production and the type of fat used determines the quality of the final product. In this article, the functional properties of major ingredients of biscuit were also reviewed with emphasis on wheat flour, sugar and fat.
The aim of the present study was to assess the anti-obesity and lipolysis effects of Strobilanthes
crispus leaves extract (SCE) in diet-induced obese (DIO) rats by administering 1% (w/w) of
SCE in drinking water. Methods: Normal Sprague-Dawley rats were induced obese using a
high-fat (HF) diet formulation for 14 weeks. DIO rats were subsequently treated with 1% (w/w)
SCE while the HF diet was switched to normal rat chow diet. Food intake, water intake and
bodyweight were measured weekly. Other parameters e.g. blood lipid profile were determined
in normal and DIO rats before and after treatment with SCE. Histopathological changes in the
liver were also observed after treatment. Results: Prior to treatment, DIO rats have significantly
higher (p
The physiochemical characteristics and microbiological study of spray-dried papaya powder
kept in aluminium laminated polyethylene (ALP) and polyethylene terephthalate (PET) at
accelerated storage (38 ± 2°C, 90% relative humidity (RH)) for 7 weeks were evaluated. The
final water activity (Aw) of the spray-dried papaya powder did not exceed 0.6 for both packaging
materials, which showed that the powder was shelf-stable. The overall adsorbed moisture of
spray-dried powder was significantly (p
Natural products are useful for delaying the ripening process, preserving quality and reducing biochemical changes in fruits. Effect of gum arabic (GA) 10% and chitosan (CH) 1% edible coatings on physiological and biochemical properties of mango (Mangifera indica L. cv. Choke Anan) fruit were investigated. Mango fruit were stored at 13°C and 80% relative humidity for 28 days. Significant (P≤0.05) differences were observed in fruits treated with GA 10% and CH 1% as compared to the control. The results showed that GA 10% and CH 1% treatments significantly reduced weight loss than the control fruits. The application of CH 1% coating effectively inhibited the increase in soluble solid concentration (SSC), respiration rate and ethylene production. But no significant differences were observed in terms of ascorbic acid loss between treated fruits and control during the entire storage period. Furthermore, the combined application of GA 10% + CH 1% alleviated decay incidence and retained high firmness of mango fruit. These results suggested that application of GA 10% coating combined with CH 1% as a bio preservative might be a simple and effective technique for delaying ripening and maintaining quality of mango fruit during cold storage without the use of fungicides.
Quality degradation is normally judge by monitoring independently the loss of a certain quality
attribute during storage. However, the rate of degradation for each of the quality attributes
present in a food product is not the same. This study focus on deterioration of vitamin C,
lycopene, total phenolics and antioxidant activity of ready-to-drink pink guava juice (PGJ)
during storage at elevated temperatures. Kinetic order, rate constant (k), activation energy
(Ea) and temperature coefficient (Q10) of the degradation were derived by applying Arrhenius
equation. The results obtained showed that freshly made PGJ contain 39.79±2.18 mg/100 mL
of vitamin C, 3.17±0.27 mg/L of lycopene, 28.08±4.11 mgGAE/100 mL of total phenolic
content (TPC) and 13.20±1.91 mMTE/100 mL of ferric reducing antioxidant power (FRAP).
All quality attributes measured in this study showed zero-order kinetic reaction. The results
also showed that FRAP has the highest Ea of 49.52 KJ/mol and Q10 of 1.80, followed by
vitamin C (Ea=41.49 KJ/mol; Q10=1.64), lycopene (Ea=31.75 KJ/mol; Q10=1.46), and lastly
TPC (Ea=14.11 KJ/mol; Q10=1.18). The predicted total depletion of each quality attribute
at refrigerated storage (5o
C) were 266 days for antioxidant activity, 158 days for vitamin C
and lycopene, and 63 days for total phenolics. This study provide useful information on the
degradation rate and availability of health beneficial and bioactive compounds present in fruit
juice beverage during storage.
The aim of this study was to determine hydrolytic stability [acid value (AV)] and oxidative stability [peroxide value (PV) and conjugated dienes (CD)] of selected blended oils during potato frying. The blended oils were prepared by blending palm oil with corn oil (POCO), sesame oil (POSO) and rice bran oil (PORBO). Blended vegetable oils were prepared in a ratio of 1 to 1 (v/v) and tested for 0, 10 and 20 times after frying potato. AV and PV were determined by titration method, while CD was determined using the spectrophotometric method. Increasing frequency of oil frying contributed to increased level of AV in all blended oils. PVs were increased in all samples, with most noticeable increment observed in POSO, followed by PORBO and POCO. CD levels of the blended oils were also increased after 20 times of potato frying compared with the unused oil and after 10 times of frying. POCO was the most stable oil in terms of hydrolytic and oxidative stabilities. It is most suitable for deep-fat frying of potato chips and industrial application.
The objective of this research is recovery of squalene from palm fatty acid distillate (PFAD) using supercritical fluid extraction (SFE). The extraction process was performed by using the SFE and recovered squalene was analyzed from total lipid extracts using HPLC. A central composite design was used to study the effect of SFE variables namely pressure (X₁) from 200 to 400 bar and temperature (X₂) from 40 to 60⁰C on the total lipid extracts (Y₁) and squalene concentration (Y₂) and optimize the SFE conditions. The nonlinear regression equations were significantly (p < 0.05) fitted for both responses with high R₂ (> 0.965), which had no indication of lack of fit. The results indicated that a combined pressure (200 bar) and temperature (50⁰C) was predicted to provide the optimum region in terms of total lipid extracts (13.84 ± 0.52%) and squalene concentration (418.31 ± 18.40 ppm) studied.
The present work aimed to determine the antagonistic effect of probiotic-fermented soy against oral pathogens. Indigenous oral probiotics (Streptococcus salivarius Taylor’s Univer- sity Collection Centre (TUCC) 1251, S. salivarius TUCC 1253, S. salivarius TUCC 1254, S. salivarius TUCC 1255, and S. orisratti TUCC 1253) were incorporated into soy fermentation at 37°C for 24 h. Growth characteristics, β-glucosidase activity, and total isoflavones content of Streptococcus strains following soy fermentation were analysed. Antimicrobial test of Streptococcus-fermented soy was carried out against oral pathogens Enterococcus faecalis American Type Culture Collection (ATCC) 700802, Streptococcus pyogenes ATCC 19615, and Staphylococcus aureus ATCC 25923. Streptococcus strains showed a significant increase in growth following soy fermentation. S. salivarius TUCC 1253-fermented soy showed signif- icantly higher extracellular β-glucosidase activity and amount of aglycones. S. salivarius TUCC 1253-fermented soy showed antimicrobial effect against all oral tested pathogens in both aerobic and anaerobic conditions. These results showed that S. salivarius TUCC 1253-fermented soy could potentially be used as a preventive action or alternative treatment for oral infections.
This study was aimed to evaluate the effect of soursop (Annona muricata L.) extract on Sprague-Dawley rats subjected to in vivo 28-day repeated doses. The extract was given to the study group via force feeding. In the 28-day study, Annona muricata L. extract was dosed at 0 (CD, control dose), 0.5 (LD, low dose), 1.0 (MD, medium dose), 2.0g/kg (HD, high dose) body weight. For control group, distilled water was given to the animals. Administration of Annona muricata L. extract did not cause negative effect in blood hematology even though a statistically significant (p
The effects of lactic acid bacteria (Lactobacillus plantarum and Lactobacillus bulgaricus) inoculation
on the sensory attributes and consumers acceptance of fermented curry paste compared with uncultured sample were assessed. pH, titratable acidity (TA) and color changes, during four-month storage were monitored. Hedonic test was utilized to evaluate consumer perception and acceptability of fermented and ordinary curry pastes. Rapid pH drop was observed in inoculated sample with Lb. plantarum presenting better performance than the Lb. bulgaricus. Titratable acidity increased significantly (p0.05) in most of the attributes of
original recipe and fermented curry paste except for color and sweetness. In summary, this study showed fermented curry paste with Lb. plantarum and Lb. bulgaricus exhibited new sensory attributes encouraging acceptability by consumers.
Gastrodin elata blume (Tianma in Chinese, Chunma in Korean) is a perennial parasitic herbaceous plant native to Korea, Japan and China (Chae et al., 2008). The plant has recently received very good attention, especially in Korea, due to its excellent health-promoting properties. This plant is reported to have excellent antioxidant, anticancer and anti-inflammatory properties. This paper briefly reviews some characteristics and functional properties of Chunma.
The study was undertaken to determine and compare the sodium and potassium contents in
selected salts (table salt, coarse salt, French sea salt, Himalayan pink salt and bamboo salt)
and sauces (light soy sauce, sweet soy sauce, chili sauce, tomato sauce and mayonnaise).
Findings of the present study showed that the sodium content of salts was highest in table salt
(35870.0 mg/100 g) and lowest in French sea salt (31235.0 mg/100 g), whereas the potassium
content was highest in bamboo salt (399.4 mg/100 g) and lowest in table salt (43.7 mg/100
g). There was no significant difference between sodium amounts of the salts. Bamboo salt
was significantly higher in potassium than other salts. The ranking of sodium and potassium
in sauces was similar, where light soy sauce contained the highest amount (4402.0 and 395.4
mg/100 g) and mayonnaise contained the least (231.3 and 63.6 mg/100 g). Both sodium and
potassium contents of light soy sauce were significantly higher than other sauces. Bamboo salt
is a better choice instead of other salts in terms of the potassium level. Among sauces, although
light soy sauce is high in potassium; however, its high sodium has offset the beneficial effect
of potassium.
Two functional food oils, namely extra virgin olive oil (EVOO) and virgin coconut oil (VCO) have been analyzed simultaneously using Fourier transform infrared (FTIR) spectroscopy. The performance of multivariate calibration of principle component regression (PCR) and partial least square regression (PLSR) was evaluated in order to give the best prediction model for such determination. FTIR spectra were treated with several treatments including mean centering (MC), derivatization, and standard normal variate (SNV) at the combined frequency regions of 3050 – 3000, 1660 – 1650, and 1200 – 900 cm-1. Based on its capability to give the highest values of coefficient of correlation (R) for the relationship between actual value of EVOO/VCO and FTIR predicted value together with the lowest values of root mean square error of calibration (RMSEC), PLSR with mean centered-first derivative spectra was chosen for simultaneous determination of EVOO and VCO. It can be concluded that FTIR spectroscopy combined with multivariate calibration of PLSR was successfully applied to simultaneously quantify EVOO and VCO with acceptable parameters.