Clinacanthus nutans (Acanthaceae) is a local plant consumed as tisane in Indonesia and ‘ulam’ in Malaysia. This plant has been claimed for its ability to prevent many diseases including diabetes. However, the scientific proof on this claim is still lacking. Therefore, the present work study was designed to evaluate the antidiabetic potential and antioxidant capacity of C. nutans leaves extracts using in vitro bioassay tests. The 80% methanolic crude extract of this plant was further partitioned using different polarity solvents namely hexane, hexane:ethyl acetate (1:1, v/v), ethyl acetate, ethyl acetate:methanol (1:1, v/v), and methanol. All the sub-fractions were analysed for antioxidant effect via 2, 2-diphenyl-2-picrylhydrazil (DPPH) scavenging activity, ferric reducing power (FRAP) and xanthine oxidase (XO) assays followed by antidiabetic evaluation via α-glucosidase and dipeptidyl peptidase-IV (DPP-IV) inhibitory assays and glucose uptake experiment. The ethyl acetate fraction showed a good antioxidant potential while the hexane fraction exhibited high α-glucosidase and DPP-IV enzyme inhibition. The hexane fraction also improved glucose uptake in a dose-dependent manner. The present work thus provides an informative data on the potential of C. nutans to be developed as a functional food in preventing diabetes.
Isothermal amplification is a technique that can amplify target DNA sequences at a single incubation temperature. Loop-mediated isothermal amplification (LAMP) is an extension of the isothermal DNA amplification technique that combines rapidity, simplicity, high specificity and sensitivity. Due to its overwhelming characteristics, LAMP has been explored for its feasibility in detecting various subjects, and recently in meat-based food products for DNA-based meat species authentication. It has been developed to target various meat species such as porcine, chicken, horse, and ostrich with sensitivity as low as 0.1 pg/μL. Further improvement with the use of magnetic beads, electrochemiluminescence and special dye such as calcein and crystal violet had increased the sensitivity of the LAMP assay. Other important characteristics were specific target gene primers as well as a shorter incubation time, warranting a good prospect for rapid testing authentication.
Malaysia Halal Certification Procedure Manual 2014, Guidelines for Halal Assurance Management System of Malaysia Halal Certification 2011, Department of Standard (2009; 2013), Food Act 1983, Food Regulations 1985 and Food Hygiene Regulations 2009 are the basic references adopted for halal certification used by JAKIM and other authorities. The present work aimed to examine the knowledge and practices in managing the halal certification amongst halal managers throughout the State of Sabah. A total of 27 questionnaires were completed and returned for the research purpose, covering 45% of the response rate. Nonprobability sampling and quantitative approach has been used in the present work for the data collection and analysis. The obtained data were analysed by SPSS to obtain the descriptive and inferential statistics. The mean and standard deviation showed that all the values (knowledge of halal concept = 5.85±0.45; knowledge of HAS = 136.48 ± 7.72; and practices of halalan tayyiba = 28.11 ± 1.28) almost yielded the maximum score. Length of employment appeared to be an important factor for the halal assurance system (HAS) knowledge level (p < 0.05), whereas ethnicity and product cluster appeared to be the influencing factors for halalan tayyiba practices level (p < 0.05). Therefore, it could be concluded that the effectiveness of implementing the halal management can be increased with knowledge and best ethical practices.
Maintaining the quality of bakery products is vital for consumers’ health and preference. Since bakery products are intermediate-moisture foods, spoilage by moulds is among the major causes of shelf life reduction. In the present work, the effects of substituting banana purée with banana powder to extend the shelf life of banana cakes were investigated over a ten-day storage period. Three types of banana cake were made using banana purée (control), laboratory-formulated powder (LP), and commercial powder (CP). Results indicated a significant difference in moisture contents and water activities between all treatments in which LP and CP exhibited mould growth at day 9 compared to day 5 in control. For fungal load, LP yielded the lowest CFU by the end of storage period. Although significant differences in texture and appearance were noted between all treatments, untrained sensory panellists scored LP as acceptable. Further works are therefore warranted to assess LP’s commercialisation potentials.
Recently, fermented foods have been developing huge demand among modern consumers due to their health benefits and pleasant flavour. The objective of the present work was to evaluate the effects of fermentation time and different sugar sources on the physicochemical and antioxidant activities of kombucha tea. The sugar sources selected were white refined sugar (WRS), coconut palm sugar (CPS) and molasses sugar (MS). The fermentation substrate was boiled black tea, 10% (w/v) of each sugar, 3% (w/v) of tea fungus (SCOBY) and 10% (v/v) of previously fermented kombucha tea (back slope fermentation). The mixture was incubated in the dark at 24±3°C for 14 days. The sugar and organic acid contents were determined by HPLC, while the antioxidant active was determined by the DPPH and FRAP methods. Results demonstrated significantly higher biomass formation, glucose and sucrose content for kombucha tea fermented with WRS, while kombucha tea fermented with MS showed higher organic acid contents. Moreover, kombucha tea fermented with CPS exhibited the highest antioxidant activity and total phenolic content, followed by those fermented with MS and WRS. The present work demonstrated that kombucha tea fermented with CPS is recommended to be consumed as functional beverage for health benefits and prevention of oxidation related diseases. In addition, CPS and MS are good sugar alternatives to sucrose and other sugars frequently used in kombucha fermentation.
Malaysia is a surplus poultry producing country with well-established commercial slaughtering and processing plants. Immense quantity of heads, feet, viscera, blood and feathers are usually discarded and not optimally utilized. Chicken heads are rich in protein, and could be a potential source of gelatin. The aim of the present work was therefore to find a simpler, faster, cheaper and greener gelatin extraction technology as compared to current available methods of gelatin extraction from poultry heads. A comparison of three different gelatin extraction methods with alkaline-acid pretreatment (E1), single acid pretreatment (E2) and single alkaline pretreatment (E3) were studied to extract gelatin from chicken heads. E1 and E2 produced gelatins of Type A, while E3 produced gelatin of Type B. High bloom gelatin (>300 g) with
Oil is one of the major components of date seed alongside dietary fibre, carbohydrate, protein, moisture and ash. Therefore, the present work focused on the extraction of oil from five varieties of date seed using Soxhlet extraction method and subsequently characterised their physicochemical and antioxidant properties accordingly. Oil extracted from the seeds ranged between 8 to 9.8%, whereas the iodine values were between 48.7 to 55.5 g I2/100g. Furthermore, oleic and lauric acids were revealed as the main fatty acids present in the date seed oil, with LaOO (La: lauric acid; O: oleic acid) as the main triacylglycerol. The total phenolic content in the oil ranged from 7.96 to 17.72 mg GAE/g oil, while the antioxidant activity, expressed as EC50, ranged from 5.17 to 17.18 mg/mL. Additionally, the highest reducing activity was observed at 4mg/mL. Hence, oil characteristics are dependent on the type of date, thus indicating that different potential applications may be suggested.
used to substitute rice, particularly in the central part of Java and Madura regions, Indonesia. However, there is limited information regarding the preparation of partially cooked corn grits (PCCG). The objective of the present work was therefore to compare the preparation of PCCG in terms of characteristics and time of preparation using optimised initial moisture content in the traditional process with optimised corn particle size, initial moisture content and processing temperature of the improved process. Water absorption index (WAI), water solubility index (WSI), yellowness index (YI), and resistant starch (RS) of dried PCCG, as well as textural properties of rehydrated PCCG, were compared between optimised PCCG prepared using traditional and improved processes to obtain the best PCCG. Results showed that the optimum initial moisture content to prepare PCCG by the traditional process was approximately 40%. The optimum conditions to prepare PCCG by the improved process were 300 μm corn particle size, 52.33% initial moisture content and 123.67°C processing temperature. PCCG prepared using the improved process had higher values of YI (99.51) and RS (3.65 g/100 g) but lower WAI value (3.74) than YI (95.78), RS (1.96 g/100 g) and WAI (3.96) of PCCG prepared using the traditional process. The textural properties of rehydrated PCCG, except for adhesiveness and cohesiveness, prepared using the improved process were not different from those of PCCG prepared using the traditional process. The improved process also had a shorter preparation time of PCCG, which was 4-6 h as compared to normally 3-4 d in the traditional process. Therefore, a more rapid process with more consistent qualities for preparing PCCG will be of benefit to the target population.
The objective of the present work was to investigate the effects of alginate coating combined with repetitive pulsed light (RPL) treatment on the enzymatic activity of fresh-cut cantaloupes during chilled storage. Fresh-cut cantaloupes were coated with alginate (1.86%, w/v) followed by RPL treatment (0.9 J/cm2 at every 48 h up to 26 d) during storage. Untreated samples and samples with alginate or RPL alone were used as controls. Enzymatic activities [polyphenol oxidase (PPO), phenylalanine ammonia lyase (PAL), peroxidase (POD), pectinesterase (PE), polygalacturonase (PG), pectate lyase (PEL), β-galactosidase (β-Gal), α-arabinofuranosidase (α-AF) and cellulase] of fresh-cut cantaloupes were evaluated every 4 d during storage. Neither alginate coating nor RPL treatment has any effect on the activities of PE and PEL of freshcut cantaloupes during storage. The individual treatment or in combination did not increase the PAL, PPO, PG and cellulase activities of fresh-cut cantaloupes throughout the storage. Alginate coating with or without RPL was effective in maintaining low POD activity of freshcut cantaloupes. In addition, treatments using alginate coating or alginate coating+RPL were effective in reducing the β-Gal and α-AF activities of fresh-cut cantaloupes during storage. Overall, alginate without or with RPL was effective in reducing changes of enzymatic activities in fresh-cut cantaloupes during storage.
Solid-state fermentation (SSF), which is an excellent alternative for industrial enzyme production, entails the exploitation of cheap agro-industrial residues (low priced culture media). This paper delves into the cultivation of mould (GRAS Penicillium candium PCA 1/TT031) using wheat bran (WB) as the culture media. The parameters for crude enzymatic extraction of lipase production were optimized to achieve the highest possible lipase activity. An incubation period of 7 days (3.06 U/g WB), 2% of tributyrin (5.43 U/g WB), meat peptone equal to 2% (5.2 U/g WB), moisture content of 50% (v:w) (6.6 U/g WB), initial pH of 9.0( 8.6 U/g WB), inoculum size of 5×106 spore/g of WB (11.3 U/g WB), an incubation temperature of 20°C (13.6 U/g WB), and an extractant consisting of phosphate buffer pH 7.0 (14.7 U/g WB) were the conditions applied for this study.
Halal food industry has grown substantively worldwide in the last few years. It has become increasingly crucial to Muslim consumers due to its safety, hygiene and quality assurance. In Islam, Muslim consumers follow the Shariah and the food they consume should be halalan-thoyyiban, i.e. lawful or permissible, authentic, wholesome, and safe. In Malaysia, halal food manufacturers should comply with MS1500:2009 in order to obtain halal certification (halal logo). However, there is an increasing number of halal logo misuse cases and halal food’s questionable status. In addition, any improper description and inappropriate preparation of halal food has significant impacts unto the demand for halal food and buyers’ trust in consuming halal food. Hence, trust is an essential element in food production and it must be upheld along the halal food supply chain by all the parties involved. Given the significant role of trust in halal food production among Muslim consumers, this study aimed at examining the influence of halal practices integrity on halal supply chain trust and supply chain performance. Using a quantitative approach, survey questionnaires were distributed to 212 Malaysian halal food and beverages companies during halal food exhibitions and festivals. Structural Equation Modeling with Partial Least Square was used to analyze the collected data. The findings showed that halal practices integrity is significantly related to halal supply chain trust and supply chain performance. The results revealed that halal supply chain trust is significantly important in enhancing halal practices integrity and supply chain performance. The Malaysian government and various agencies in the halal industry should seriously take part in the development and promotion of halal food products to maintain consumer trust. The findings of this study would give some insights into the halal food supply chain integrity.
Plastic packaging is widely used by hawkers to pack food items within the foodservice industry. Despite of the various benefits brought about by plastics within the foodservice industry, concerns associated to food safety and solid waste disposal have been raised. Therefore, a study that involved 131 food hawkers at night markets in Kuala Selangor, Selangor, had been carried out to evaluate their perceptions pertaining to the use of plastic packaging to pack hot food items. As such, this study investigated the correlations between perceptions of food hawkers towards awareness, health hazards, environmental hazards, regulations, and the practice of using plastic packaging to pack hot edible food items. In addition, this study determined the most relevant predictor that influences the practice of using plastic packaging. A cross-sectional survey that integrated a self-administered structured questionnaire was employed for the purpose of this study. The retrieved data were analysed by using SPSS version 21. The study outcomes revealed that the food hawkers appeared to have good perceptions towards environmental hazard (3.52 ± 0.48) and regulation (3.51 ± 0.38), but poor perceptions on awareness (2.73 ± 0.66) and health hazard (2.55 ± 0.64). Nevertheless, significantly positive and moderate correlations were observed between health hazard (r = 0.45, p < 0.05), environmental hazard (r = 0.43, p < 0.05), regulations (r = 0.42, p < 0.05) and plastic packaging practices. The study reveals that health hazard emerges to be the main predictor of the plastic packaging practices. Hence, future studies may incorporate larger sample size and various locations in Malaysia as this study only serves as a platform to comprehend the practice of packing hot food items using plastic packaging from the stance of food hawkers.
The aim of this paper is to revisit the theory of planned behaviour (TPB) in relation to the halal food market, specifically in the context of the Cadbury scandal. The present survey (with 132 respondents) replicates the original study of TPB in the context of halal food, done before the scandal, and the results are compared. We rationalize the differences, and assess the impact of the halal scandal on consumer purchasing behaviour. In doing so, we validate the impact of a food scandal in terms of the purchasing intentions of halal customers under a new (post-scandal) condition of uncertainty. The results provide in-depth insights into halal purchasing behaviour and are intended to be used: (a) to increase the understanding of the impact of a food scandal on purchasing behaviour, (b) to clarify whether a food scandal has a real effect on customers, and (c) to ascertain whether the determinants of purchasing intention are similar before and after a food scandal.
Sabah Snake Grass (Clinacanthus nutans) is interesting traditional medicine because of pharmacology characteristics that contain rich in phenolic content and antioxidant. The aim of study was to determine the optimum yield and exhaustive time extraction using Peleg’s model. Qualitative and quantification test for detection of orientin and vitexin using method of high performance liquid chromatography (HPLC). Based on the results obtained, the optimum concentration for orientin (0.72 ± 0.002 mg/g) and vitexin (2.10 ± 0.13 mg/g) were observed at 18 h of extraction (texhaustive). The optimum extraction parameters for optimum recovery of phenolic content and antioxidant activities from the leaves of Clinachantus nutans were determined using response surface methodology (RSM). The total phenolic content (TPC) was analyzed using the Folin-Ciocalteu method and antioxidant activities were evaluated through 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity, 2,2’-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) free radical scavenging activity and the ferric reducing antioxidant power (FRAP) assay. A central composite rotatable design (CCRD) was employed to investigate the effects of ultrasonic frequency (X1: 25 - 40 kHz), temperature (X2: 40 - 80ºC) and solid-to-liquid ratio (X3: 10 - 30 ml/g) on the recovery of TPC (Y1) and antioxidant activities of DPPH (Y2) and FRAP (Y3). The optimal parameter achieved based on combination of extraction parameters: X1 = 25 kHz sonication capacity, X2 = 80ºC temperature and X3 = 30 g/ml of solid-liquid ratio. These optimum conditions yielded TPC of (25.09 mg GAE/g), DPPH (66.85%), and FRAP (9.44 μmol TE/g). The optimum values of TPC and DPPH from this study are comparable with green tea (benchmark). Our results revealed that distilled water may be a good choice for extracting antioxidant activity of Clinacanthus mutans. Concentration of orientin and vitexin compounds were extracted during optimization exhibited lower than the finding from Peleg model. Prolonged extraction at high temperature during optimization may degrade flavonoid and phenolic acid compounds. However, the concentration of extracted compound (orientin and vitexin) from the optimum parameters had produced high in phenolic content and antioxidant activity. In conclusion, the application of Peleg model was able to determine the extraction exhaustive time at the maximum extract yield. In addition, this study proved that the application both models (RSM and Peleg) have been successfully be able to provide the optimum extraction parameters with high total phenolic content and antioxidant activity.
Buyer and seller relationship has been one of prominent issues of discussion especially in an emerging country’s economy. In many ways, both parties interact with each other and over time will create long term relationships which may benefit them. This study focuses on the dynamic of trust between the fisherman (seller) and their buyer and the relationship of trust towards business performance. A total of 98 hook and line tuna fisherman in Mabul Island, Semporna were interviewed using guided-completion questionnaires. The data collected was tested using SmartPLS. The study reveals that communication was the strongest variable influencing trust followed by price satisfaction, interdependency and information sharing. On the same note, cultural similarities and flexibility were found non-significant towards trust. The study also found that trust has no direct influence towards business performance. From a managerial perspective, in order to be successful, channel members need to develop, maintain and seek improvements on communication, information sharing, interdependency and price satisfaction variables within the supply chain. It will be beneficial for members in the value chain to adopt the usage of information technology gadgets to boost communication and information sharing within the industry thus strengthening interdependency among members of the tuna fishing industry. From a theoretical perspective, the findings were consistent with previous researchers who also found that communication, information sharing, interdependency and price satisfaction variables were the main actors in the buyer-seller relationship context specifically on the trust dynamic. .
Majority consumers around the world have become increasingly concern and aware about their health and food safety. Recent food crisis and foodborne illness incidents showed the needs to assure the authenticity and traceability of foods in the market especially meat and meat products. These scandals have led to negative effect and perception to consumers, food companies and both supply and demand chain. Hence, the food industry needs an excellent and reliable traceability system to ensure that consumers are persistently well protected from unconscious consumption of unsafe foods. Therefore, traceability systems can support the claims by making it verifiable. However, the awareness among Malaysian consumers is still lacking due to the inadequate exposure towards concept and the importance of traceability systems particularly in meat and meat products. The aim of this study is to determine factors influencing consumers’ preferences towards traceability systems of meat and meat products in Malaysia. Primary data were collected using structured questionnaire via face to face interview with 503 respondents in Klang Valley, Malaysia. Data collected were analyzed using descriptive and factor analysis. The findings of descriptive analysis showed that most of the consumers preferred using traceability systems and aware of its importance when buying meat and meat products. Meanwhile, the factor analysis results discovered six factors that influenced consumers’ preferences towards meat and meat products with traceability systems namely Halal certificate, transparency, quality, confidence, food safety and knowledge. Therefore, implementation of traceability systems could raise standards of food safety throughout the meat production supply chain. Furthermore, the society will become more confident and they can benefit from the quality of purchase and consumption. The findings from this study are also able to contribute to the body of knowledge to the producers or marketers towards food safety issues and foodborne illness that recently happened in Malaysia.
Interests in the nutraceutical or food supplement are growing around Asia in response to health and beauty concerns. Nutraceutical supplements seem to dominate the Malaysian market as the awareness of health conscious arise. The consumptions of these nutraceutical products are to cover insufficient nutrient in their diet intakes. Edible bird nest (EBN) is made from saliva produced by the male’s swiftlet and been consumed as a health supplement due to their high nutritional value. Despite an ever-growing number of EBN products and options available in the market, there are still fewer purchasers among Malaysian consumers as compared to other countries. This study aims to determine factors that influence consumers’ intention in purchasing EBN products. The number of complete response from the survey were 1310 samples. The questionnaire includes nine variables that are determined from the theory of planned behavior and marketing mix. Exploratory factor analysis with promax rotation is conducted to remove items with factor loading less than 0.5 and confirmatory factor analysis is constructed to measure the fitness of the model so that it can be used in predictive models. The three popular classification algorithms from predictive models which are decision tree, logistic regression, and artificial neural network will be used to analyze the dataset and determined the best model building. These comparisons are highly evaluated based on the prediction performance and it does not conclude that one method will be superior to other predictive methods. Results showed logistic regression outer perform other classifiers to develop the purchase intention model. There are five variables identified which consist of age, gender, price, accessibility and halal authorize. This study provides an input of consumers’ concern and interest that can be used as a strategic tool and give special attention to those elements to promote the EBN products.
Colour plays an important role in food especially in increasing the aesthetic value of food products. However, the increasing awareness on health implications of synthetic colourants has led to increased market for natural colourants. In this study, the retention of colourant from red beetroot powder in extruded rice flour containing 20% sago or tapioca starch was investigated. The moisture content of the rice flour-starch blends and 100% rice flour (control) was adjusted to 10% and the samples were extruded at 80ºC - 160ºC, with 120 rpm screw speed and 40 rpm feeder speed. The expansion, density, water absorption index (WAI), water solubility index (WSI), hardness, crispness, colour, and betanin content of the extrudates were measured. The results showed that rice flour-sago starch extrudates (RSE) and rice flour-tapioca starch extrudate (RTE) had better expansion compared to the control (100% rice flour) extrudate. The expansion of RTE was not significantly different from that of RSE and no significant difference was found in the densities of these two extrudates. Presence of sago or tapioca starch decreased the WAI and increased the WSI of the extrudates. The WAI of RSE, however, did not differ significantly from that of RTE. The hardness (18.37 kg) and crispness (126.55 kg.sec) of the control extrudate were higher than that of the RSE (16.97 kg, 110.07 kg.sec) and RTE (14.84 kg, 92.77 kg.sec). There was no significant difference between the redness values of the extrudates. However, retention of betanin in the extrudates was highest in RTE (36.06% retention), followed by RSE (34.14%) and lowest in the control extrudate (27.82%). Addition of tapioca starch or sago starch can help to improve the physical and textural properties of betanin coloured rice extrudates with tapioca starch giving higher betanin retention.
Genetic variation in taste is one of the factors that influence taste perception. This study is carried out to ascertain whether CD36 gene variants and PROP taster status are associated with fatty taste sensitivity and perception among lean and obese individuals. A total of 103 obese and 77 lean subjects with mean age of 25.78 ± 5.65 years who took part in the study were classified into PROP nontasters, medium tasters, or supertasters by using the PROP filter paper screening procedure. The suprathreshold sensitivity for linoleic acid solutions and intensity towards two food products (‘Bubur Chacha’ and mango pudding) with different fat content was assessed using the general Labeled Magnitude Scales. The subjects were genotyped for CD36 gene variants (Single Nucleotide Polymorphism (SNPs): rs1761667, rs152748 and rs1049673). It was observed that obese subjects were less sensitive toward fatty taste and gave a lower creaminess rating for the studied food products. Only one CD36 gene polymorphism i.e. rs1761677 and PROP taster status were associated with fat suprathreshold rating. Subjects with AA homozygous for rs1761667 and the supertaster perceived higher oiliness in linoleic acid solution. PROP supertaster significantly perceived higher creaminess in both the food products, but no association was observed between the creaminess rating and CD36 gene variant (rs1761667). All the CD36 gene variants and PROP taster status were not associated with obesity status. These findings indicated that even though the CD36 gene variant influences individuals’ oral fat sensitivity, PROP taster status plays a more dominant role in fat taste perception among obese and non-obese individuals.
As a staple food, the availability of rice is essential for Indonesian people. It is undoubtable that Green Revolution (GR) has a significant contribution to rice production. However, GR also emerges the detrimental impact, mainly on the environment. The expectation is that organic farming is an appropriate solution for dealing with this issue. On one side, the increased in demand for healthy food implies the organic farming has a good prospect. However, the adoption rate of organic farming is still low among farmers. This study aims at examining the perceptions of paddy farmer and factor affecting attitude and behavioral intention to adopt organic rice farming. This study involved 600 paddy farmers as respondents in Sragen District, Central Java, Indonesia. The study grouped the respondents into two categories, i.e., semi-organic and conventional farmers. The data were collected through a structured questionnaire. The results showed that the perceived usefulness, perceived ease, and environmental concern affected positive and significantly on attitude. Meanwhile, the behavioral intention was influenced significantly by attitude, subjective norm, moral obligation and perceived behavioral control. Conclusively, the perceptions on technology characteristic, environmental concern, moral obligation have a positive impact on attitude and intention to adopt organic rice farming. Therefore, the dissemination of organic rice technology should be accelerated to take the advantages of positive attitudes by changing their mindset toward adopting organic rice farming.