This study examined the effects of drying temperatures (25 and 45 °C) on the physical properties
of different formulations of gelatin/CMC/chitosan composite films. The physical properties
of each formulated film were assessed via Fourier Transform Infra-Red (FTIR) spectroscopy,
X-Ray Diffractometry (XRD), Water Vapour Permeability (WVP) and biodegradability. The
incorporation of CMC and chitosan significantly influenced film properties. Increased chitosan
concentrations reduced the film’s amorphous character by increasing its crystalline structure.
The blended films also exhibited amino peaks that shifted from 1542 to ~1548 cm-1 while NH
and/or OH peaks shifted from 3384 to 3288 cm-1. Formulation E had the second lowest WVP
for both drying condition and the highest weight loss for biodegradability after burial in soil for
5 days. In conclusion, different temperature did not affect the properties of film produced and
formulation E qualified as ‘high quality packaging material’ with promising potential for the
food packaging industry.
The aim of this research is to determine the antiulcer properties and percentage protection of
Hibiscus cannabinus and Hibiscus sabdariffa seed samples towards ulcer-induced Sprague
dawley rats. Rats were divided into six groups each for each ulceration method and fed with
distilled water, Omeprazole, H. cannabinus seed oil (HCSO), H. cannabinus seed extract
(HCSE), H. sabdariffa seed oil (HSSO) and H. sabdariffa seed extract (HSSE), respectively
via oral administration. Among the two plants tested, H. cannabinus showed the best protection
percentage towards ethanol, non-steroidal anti-inflammatory drugs (NSAIDs) and cold restrain
stress induced ulcers. H. cannabinus seed extract (HSSE) exhibited an exceptionally high ulcer
protection of 74.98 ± 0.78% against NSAIDs induced ulcer. The gastric lesions were controlled
primarily by both mucosal protection and acid inhibition. In conclusion, addition of these seeds
to the daily diet may reduce free radical activity in the body and reduce the risk of developing
peptic ulcer disease.
The thin layer drying kinetics of pumpkin slices (Cucurbita moschata) were experimentally
investigated in a convective hot air dryer. In order to select the appropriate model for predicting
the drying kinetics of pumpkin (Cucurbita moschata), twelve thin layer semi theoretical,
theoretical and empirical models, widely used in describing the drying behaviour of agricultural
products were fitted to the experimental data. The Page and Two term exponential models
showed the best fit under certain drying conditions. The Hii et al. (2009) model, which was
adopted from a combination of the Page and Two term models was compared to the other 11
selected thin layer models based on the coefficient of determination (R2
) and sum of squares
error (SSE). Comparison was made between the experimental and model predicted moisture
ratio by non-linear regression analysis. Furthermore, the effect of drying temperature and slice
thickness on the best model constants was evaluated. Consequently, the Hii et al. (2009) model
showed an excellent fit with the experimental data (R2 > 0.99 and SSE < 0.012) for the drying
temperatures of 50, 60, 70 and 80 °C and at different sample thicknesses of 3 mm, 5 mm and
7 mm respectively. Thus, the Hii et al. (2009) model can adequately predict the drying kinetics
of pumpkin.
Most investigations on heavy metals content in fish were either conducted on single markets, ports, seaside markets or direct sampling from natural habitat, and there were very few studies done on fish samples from both wet markets and supermarkets. This paper presents the assessment outcome of Cd and Pb levels in commercial fish sold between wet markets and supermarkets in Klang Valley, Malaysia. In this study, the organs of four commercial fish species (Rastrellinger kanagurta, Epinephelus sexfasciatus, Lates calcarifer, and Decapterus maruadsi) sampled from different markets within the sampling area were assessed using dry ashing-acid digestion method and Flame AAS. Results obtained concluded that Cd and Pb in fishes sampled from supermarkets are generally higher compared to wet markets, while both metals content in the edible organs fall well within the permissible limits for human consumption when compared to the Fourteenth Schedule of the Malaysian Food Regulations 1985.
The ability to compare bovine and porcine skin gelatin based on their amino acid composition, polypeptides pattern, bloom strength, turbidity and foaming properties were investigated. Amino acid composition of both gelatin showed that the content of glycine, proline and arginine in porcine gelatin were higher than bovine gelatin. However, the polypeptides pattern between both gelatin is closely similar. The bloom strength of porcine gelatin was higher than bovine gelatin from pH 3 to pH 10. Both gelatin possessed highest bloom strength at pH 9. The lowest bloom strength of bovine gelatin was at pH 3 while porcine gelatin at pH 5. The highest turbidity of bovine gelatin obtained at pH 7 while porcine gelatin at pH 9. Foam expansion and foam stability of bovine gelatin were higher than porcine gelatin at all concentrations.
The aim of this study is to compare the occurrence of thermophilic Campylobacter spp. in chicken retail at wet markets and hypermarkets. Campylobacter contaminations in chicken samples from wet market (70.7%) were comparatively lower than chicken samples sold in hypermarket (91.4%). Of the 77 Campylobacter isolates, 59 (76.6%) were identified as Campylobacter jejuni and 18 (23.4%) isolates were identified as C. coli. All Campylobacterisolates are multi-resistant to the antimicrobial agents. Most of the isolates were resistant to tetracycline (92.2%) and erythromycin (98.7%). This study concluded that chicken samples from both wet market and hypermarket were contaminated with Campylobacter, most of which are antimicrobial-resistant strains.
Banana pulp (BP) noodles prepared by partial substitution of wheat flour with green Cavendish banana pulp flour were assessed pH, color, tensile strength and elasticity, and in-vitro hydrolysis index (HI) and estimated glycemic index (GI). BP noodles had lower L* (darker) and b* values (less yellow) but higher tensile strength and elasticity modulus than control noodles. Following an in-vitro starch hydrolysis studies, it was found that GI of BP noodles was lower than control noodles. Partial substitution of green banana pulp into noodles may be useful for controlling starch hydrolysis of yellow noodles.
Gelatins from the skin of four local marine fish, namely “kerapu” (Epinephelus sexfasciatus), “jenahak” (Lutjianus argentimaculatus), “kembung” (Rastrelliger kanagurta), and “kerisi” (Pristipomodes typus) have been successfully extracted by acid extraction. Results characterization showed that the fish gelatins were comparable to the fish gelatins from other fish species previously reported. They appeared snowy white in color with crystal-like and light texture. The gelatine extracted from “kerapu” had the strongest fishy odor, followed by the gelatines derived from “jenahak”, “kembung” and “kerisi”. In terms of bloom strength, the gelatin extracted from “kerapu” was found to be the strongest one compared to others, with the bloom value of more than 2000 g. The gelatins developed in this study contained almost all essential amino acids, with glycine being the most predominant one.
Changes to the physicochemical properties of wheat, sago and tapioca starches subjected to gamma ray, electron beam and microwave irradiations and the conditions that lead to wheat starch having leaching behaviour similar to sago or tapioca starch were studied. The properties were characterised through swelling and leaching behaviours of the starch granules and retrogradation following pasting. The leaching of wheat starch increased tremendously and resulted in amylose to amylopectin ratios in the leachate similar to that of native sago and tapioca starches. This observation is significant as wheat starch is known to have a leachate composition of mostly amylose. This opens up the possibility of utilising wheat starch in snacks where tapioca and sago starch are commonly used. It was observed that the required conditions for such changes were exposure to microwave for 8 and 10 minutes, electron beam at 5 and 10 kGy and gamma ray at 5 kGy.
Level of heavy metals in marine ecosystem has been intensively studied during recent years as these hazardous substances could be accumulated in the biota. Generally, the presence of contaminants in fish is a result of human activities such as industrial and agricultural wastes. In this study, the marine fish and shellfish from the Straits of Malacca were analyzed using Inductively Coupled Plasma Optical Emission Spectrophotometer (ICP-OES) and Flow Injection Mercury System (FIMS) for Cd, As and Pb and Hg, respectively. The Straits of Malacca is one of the busiest shipping routes in the world that make the level of heavy metals potentially high besides the various industrial activities along the west region of Peninsular Malaysia. The range of heavy metals in samples were 1.0-3-6.5-3 µg/ g wet sample for Hg, 0.5-2-47-2 µg/ g wet sample for Cd, 0.01-0.39 µg/ g wet sample for Pb and 0.14-6.57 µg/ g wet sample for As. Most part of the values was below the permitted limit set by FAO/WHO 2004 as well as Food Act 1983 and Food Regulations 1985. Therefore it can be generalized that fish and shellfish from the Straits of Malacca are safe to consume in terms of these heavy metals concentrationand do not constitute a risk for human health.
In this study, we evaluated and characterized microbial cellulose produced from Kombucha after eighth day of fermentation by employing SEM, FTIR, X-ray diffractometry, adsorption isotherm, and by measuring the swelling properties. Results on SEM revealed microbial cellulose layer to be composed of a compact cellulose ultrafine network like structure. FTIR spectra showed the presence of a characteristic region of anomeric carbons (960 – 730 cm-1), wherein a band at 891.59 cm-1 confirmed the presence of β, 1-4 linkages. Results of FTIR spectra also showed microbial cellulose to be free from contaminants such as lignin or hemicellulose, which are often present in plant cellulose. X-ray diffraction studies exhibited the overall degree of crystallinity index for MCC to be slightly lower than that of microbial cellulose. Results on swelling properties indicated microbial cellulose to possess higher fiber liquid retention values (10-160%) compared to commercial MCC (5-70%). The adsorption isotherm curves showed similarities between microbial cellulose with that of pure crystalline substance. Overall, results obtained in this study were comparable with the commercial microcrystalline cellulose, indicating that the process developed by us can be explored industrially on a pilot scale.
This research was to determine nutritional composition, essential and toxic elemental content, and major phenolic acid with antioxidant activity in Kadsura coccinea fruit. The results indicated that Kadsura coccinea fruit exhibited the high contents of total protein, total fat, ash and essential elements such as calcium (Ca), ferrum (Fe) and phosphorus (P). The levels of four common toxic elements, i.e. cadmium (Cd), mercury (Hg), arsenic (As) and lead (Pb), were lower than legal limits. By high-performance liquid chromatography (HPLC) analysis, gallic acid was identified as major phenolic acid in peel and pulp tissues. Its contents were no significant difference in both tissues. In comparison with two commercial antioxidants, the major phenolic acid extracted from Kadsura coccinea exhibited stronger 1,1-diphenyl-2-picrylhydrazyl radical-scavenging activity and reducing power. Kadsura coccinea fruit is a good source of nutrition and natural antioxidant. It is worthwhile to popularize this exotic fruit around the world.
Several Norovirus cases due to consumption of green onions have been reported during recent years but reports on red onions are not found. Onions are one of the major tastes in Malaysian food which are sometimes consuming raw especially the green onion. Viral contamination in onions can occur due to planting condition and not properly prepared food. This situation can pose the human health risk. A method was developed to detect the Norovirus that might present on different type of onions. In this study, 60 samples were collected from local market. Elution by Tryptose Phosphate Glycine broth and concentration steps using negatively charge filter were applied to enhance the detection of virus in food due to low copies of virus on food surface. The viral RNA was extracted using Qiagen Rneasy Mini kit before further detection using One-step RT-PCR. The total incidence of Norovirus in green onion and red onion was 13.33% (4/30) and 3.33 % (1/30) respectively. This is the first report of the detection of Norovirus in red and green onions in Malaysia. Based on the results, it is concluded that this method is reliable to detect Norovirus on onions and vegetables surface and hence can be applied in the laboratories for routine or food borne outbreak investigation.
Legislation concerning the safety assessment and labelling of foodstuffs has been implemented in many countries. Consequential to a number of cases of food adulteration reported globally, a fast and reliable detection method for the food traceability is required in ensuring effective implementation of food legislation in a country. In this study, PCR-RFLP technique based on cyt b gene has been tested for its suitability for these purposes. This method combines the use of a pair of universal primer that amplifies a 359 bp fragment on the cyt b gene from meat muscle DNA and restriction enzyme analysis. Analysis of experimental beef frankfurter, minced beef, pork frankfurter and pork cocktail samples demonstrated the suitability of the assay for the detection of the beef (Bos taurus) and pork (Sus scrofa), but not applicable for some processed food, particularly detection of mackerel (Rasterelliger brachysoma), sardine (Saedinella Fimbriata) and tuna (Thunnus tonggol) origin in canned food. Commercial frauds through species mislabelling or misdescribed were not detected. The assay is demonstrated applicable for routine analysis of meat traceability of foodstuffs and legislation purposes, if sufficient availability of detectable mtDNA in the foodstuffs is ensured.
This study evaluated the effects of different flours (tapioca, wheat, sago and potato) on the physicochemical properties of duck sausage. The examined physicochemical properties included proximate composition, cooking yield, color (lightness, redness and yellowness), folding, texture profile (hardness, elasticity, cohesiveness, gumminess and chewiness) and sensory properties. The study found that different flours have no effect on the cooking yield of duck sausage. The tapioca formulation showed a mid-range lightness value, folding score and textural properties. Duck sausages made with wheat flour had higher protein content and lightness value and a harder texture. Sausages made with potato flour had a darker color, the lowest folding scores and a softer texture. The addition of sago flour resulted in a higher folding score, greater elasticity and increased overall acceptability of sausage due to higher scores for texture and juiciness. These results show that the properties of duck sausage are influenced by the type of flour used.
Food-borne diseases have always been a major concern to the consumers, food safety authorities and food industries. Hylocereus spp or Pitaya peels are normally treated as wastes and will be discarded during processing. In this study, the antibacterial activity of ethanol, chloroform and hexane extracts from Hylocereus polyrhizus (red flesh pitaya) and Hylocereus undatus (white flesh pitaya) peels against nine pathogens was evaluated using disc diffusion method and broth micro-dilution method. Result from disc diffusion method showed that chloroform extracts from H. polyrhizus and H. undatus peel were found to exhibit good antibacterial activity where almost all the pathogens studied were successfully inhibited. Result of the minimum inhibitory concentration (MIC) showed that all extracts inhibit the growth of bacteria in the range of 1.25-10.00 mg/mL for all bacteria while their minimum bacteriacidal concentrations (MBC) indicated double of the MICs concentration except for B. cereus, L. monocytogenes and C. jejuni. Even though there is no clear trend indicating which bacteria were sensitive most to the extract, it can be concluded that chloroform extract of both H. polyrhizusand H. undatus peel showed the most potent antibacterial activity. Thus, these findings could be used further to understand the antibacterial property of the peel of pitaya fruits.
Mid-exponential phase Saccharomyces rouxii YSa40 cells subsequently stressed at low aw/pH in the 0.64 aw/pH 3.5 glycerol/CPB system became injured. Such injury was detected by the loss of ability of the
stressed population to form colonies on secondary-stress plating medium (glycerol/BM agar at 0.94 aw
/pH 3.5 (lactic acid)) while colony forming ability on secondary non-stress plating medium (sugars/BM agar at 0.94 aw/pH 3.5 (lactic) was unaffected. The injury was shown to be due to sensitivity to glycerol/lactic acid. Results of the present study will be useful for achieving complete decontamination of ‘Intermediate Moisture Foods’ against xerotolerant molds and yeast.
This study was carried out to evaluate the total phenolic content and anti-oxidant activity of methanolic extract of red pitaya, and hypocholesterolemic effect of red pitaya (Hylocereus sp.) on lipid profiles status on hypercholesterolemia induced rats. From the analysis, total phenolic content in red pitaya is 46.06 ± 1.77 mg GAE/100 g fresh weight and antioxidant activity is 76.10% using FTC method. TBA analysis also showed red pitaya extract had high antioxidant effect (72.90%). An in-vivo study also showed red pitaya has hypocholesterolemic effect on induced hypercholesterolemia rats. After 11 weeks of study, total blood cholesterol significant decrease (p
The yield and properties of cellulose produced from bacterial fermentation of black tea broth (known as Kombucha) were investigated in this study. The tea broth was fermented naturally over a period of up to 8 days in the presence of sucrose. Tea broth with a sucrose concentration of 90 g/l produced highest yield of bacterial cellulose (66.9%). The thickness and yield of bacterial cellulose increased with fermentation time. The bacterial cellulose production increased correspondingly with increased surface area:depth ratio. Changes in pH were related to the symbiotic metabolic activities of yeasts and acetic acid bacteria, and the counts of both of these in the tea broths were relatively higher than those in the cellulose layer. Findings from this study suggest that the yield of cellulose depends on many factors that need to be optimized to achieve maximum yield.
Successful DNA amplification is vital for the detection of specific DNA targets in feeds, and this in return depends on the ability of DNA extraction methods to produce good quality DNA. In this study, seven methods were compared for DNA extraction from feeds using quantitative polymerase chain reaction (PCR) of single copy maize (Zea mays) endogenous hmg (high mobility group) gene. Relative levels of hmg were used to evaluate the DNA quality. Spectrophotometer determination of DNA was also carried out to assess DNA yield and DNA purity, while electrophoretic analysis of genomic DNA extracts was carried out to investigate DNA integrity. The findings illustrate that the DNA extraction methods have a significant effect on DNA quality. Statistically, the Epicentre method extracted the highest DNA yield while the Wizard method had the lowest DNA yield with high DNA purity and integrity. However, the Wizard method recovered the most amplifiable DNA per reaction, indicating that template quality and integrity had greater influence over hmg amplification than DNA yield.