MyMedR

Displaying all 8 publications

Abstract:

Sort:

Recovery of value-added glycopeptides from edible bird's nest (EBN) co-products: enzymatic hydrolysis, physicochemical characteristics and bioactivity

Ling JWA, Chang LS, Babji AS, Lim SJ

J Sci Food Agric, 2020 Oct;100(13):4714-4722.
PMID: 32468613 DOI: 10.1002/jsfa.10530

BACKGROUND: Processing of edible bird's nest (EBN) requires extensive washing to remove impurities and produces huge amounts of EBN co-products, which contain mainly feathers with glycoproteins attached, which are usually discarded. This study was conducted to recover the valuable EBN glycoproteins from the waste material. Enzymatic hydrolysis was applied to recover EBN glycopeptides from EBN co-products (EBNcoP ) and processed cleaned EBN (EBNclean ) was used as control, which were then freeze-dried into EBN hydrolysates (EBNhcoP and EBNhclean , respectively).
RESULTS: The recovery yield for EBNhclean and EBNhcoP were 89.09 ± 0.01% and 47.64 ± 0.26%, respectively, indicating nearly 50% of glycopeptide can be recovered from the waste material. Meanwhile, N-acetylneuraminic acid, a major acid sugar in EBN glycoproteins, of EBNhcoP increased by 229% from 58.6 ± 3.9 to 192.9 ± 3.1 g kg-1 , indicating the enzymatic hydrolysis removed impurities and thus enhanced the N-acetylneuraminic acid content. Total soluble protein was more than 330 g kg-1 for all the samples. Colour parameter showed that hydrolysate samples have greater L* (lightness) values. Chroma result indicates the intensity of all the samples were low (
Fulltext Effect of the Roasting Conditions on the Physicochemical, Quality and Sensory Attributes of Coffee-Like Powder and Brew from Defatted Palm Date Seeds

Fikry M, Yusof YA, Al-Awaadh AM, Rahman RA, Chin NL, Mousa E, et al.

Foods, 2019 Feb 06;8(2).
PMID: 30736332 DOI: 10.3390/foods8020061

Developing a bioactive brew is a novel track for revalorization of palm date byproducts. The effect of roasting temperature (160, 180 and 200 °C ) and roasting time (10, 20 and 30 min) on the hardness of the roasted date seeds, moisture content of the defatted roasted date seed powder (DRDSP), bulk density of the DRDSP, color parameters of DRDSP, quality attributes (extraction yield, pH and browning index), the chemical properties (antioxidants and total phenolic content) and the sensory attributes (color, aroma, taste and overall preference) of the brew prepared from DRDSP was studied. The physicochemical, quality, and sensory attributes were found to be significantly influenced by the roasting temperature and time. Additionally, the models proposed could satisfactorily describe the changes in the different properties during the roasting process. The optimum conditions of the roasting process obtained using the superimposed contour plot were 199.9 °C and 21.5 min. In the longer term, the results of this study would be beneficial for the manufacturers of the date seeds powder and brew.
Review of sialic acid's biochemistry, sources, extraction and functions with special reference to edible bird's nest

Ling AJW, Chang LS, Babji AS, Latip J, Koketsu M, Lim SJ

Food Chem, 2022 Jan 15;367:130755.
PMID: 34390910 DOI: 10.1016/j.foodchem.2021.130755

Sialic acids are a group of nine-carbon α-keto acids. Sialic acid exists in more than 50 forms, with the natural types discovered as N-acetylneuraminic acid (Neu5Ac), deaminoneuraminic acid (2-keto-3-deoxy-nonulononic acid or Kdn), and N-glycolylneuraminic acid (Neu5Gc). Sialic acid level varies depending on the source, where edible bird's nest (EBN), predominantly Neu5Ac, is among the major sources of sialic acid. Due to its high nutritive value and complexity, sialic acid has been studied extensively through acid, aqueous, and enzymatic extraction. Although detection by chromatographic methods or mass spectrometry is common, the isolation and recovery work remained limited. Sialic acid is well-recognised for its bioactivities, including brain and cognition development, immune-enhancing, anti-hypertensive, anticancer, and skin whitening properties. Therefore, sialic acid can be used as a functional ingredient in the various industries. This paper reviews the current trend in the biochemistry, sources, extraction, and functions of sialic acids with special reference to EBN.
Physicochemical properties and toxicity of cocoa powder-like product from roasted seeds of fermented rambutan (Nephelium lappaceum L.) fruit

Chai KF, Chang LS, Adzahan NM, Karim R, Rukayadi Y, Ghazali HM

Food Chem, 2019 Jan 15;271:298-308.
PMID: 30236681 DOI: 10.1016/j.foodchem.2018.07.155

A novel way to fully utilize rambutan fruit and seed is to ferment peeled fruits followed by drying and roasting, and use the seeds to produce seed powder similar to that of cocoa powder. Hence, the objective of this study was to optimize the roasting time and temperature of rambutan fruit post-fermentation and drying, and to produce a cocoa-like powder product from the seeds. Parameters monitored during roasting were colour and total phenolic content, while seed powder obtained using optimized roasting conditions was analyzed for its physicochemical properties and toxicity. The latter was examined using the brine shrimp lethality assay. Results showed that the roasted seed powder possessed colour and key volatile compounds similar to that of cocoa powder. Besides, the brine shrimp lethality assay indicated that the roasted seed powder was non-toxic. Thus, the fruit, including its seed could be fully utilized and subsequently, wastage could be reduced.
Production of ‘kedondong’ (Spondias cytherea Sonnerat) powder as affected by different drying methods

Chang LS, Lau KQ, Tan CP, Yusof YA, Nyam KL, Pui LP

Acta Sci Pol Technol Aliment, 2021 11 2;20(4):417-421.
PMID: 34724366 DOI: 10.17306/J.AFS.0903

BACKGROUND: ‘Kedondong’ fruit is regarded as an exotic fruit that is gaining popularity due to its deliciousness and pleasant flavour. However, this fruit has a short shelf life, leading to problems with postharvest loss. In order to prevent losses, the fruit could be produced as a value-added product. In this study, the ‘kedondong’ fruit was preserved by drying into powder using different drying methods.
METHODS: The kedondong powder was dried using five methods: convection oven drying, vacuum drying, spray drying, drum drying and freeze drying. The physical properties, flowability and DPPH radical scavenging ability of dried kedondong powder were examined.
RESULTS: Spray-dried powder provided the significantly (p ≤ 0.05) highest process yield, which was 54.93%. All the powder produced had a low moisture content (3.03 to 5.66%) and water activity (0.19–0.37). Visually, whitish and fine powders were observed on spray-dried and freeze-dried samples, while convection oven-dried and vacuum-dried powder appeared yellowish and coarse. The pH of the reconstituted powders varied from 2.71 to 2.83, where drum-dried powder was the most acidic. Spray-dried powder showed the highest wettability and shortest dissolution time, which was 172.65 s and 10.55 s, respectively. With the exception of drum-dried powder, all the dried powders were classified as non-caking powders. The bulk and tapped density of the powders ranged from 0.32 to 0.70 g/mL and 0.38 to 0.86 g/mL, respectively. Vacuum-dried powder had very good flowability, convection oven-dried and drum-dried powder had good flowability, while spray-dried and drum-dried powder had fair flowability. Antioxidant assay showed that freeze-dried powder exhibited the highest free radical scavenging activity (IC50 = 701.29 μg/mL).
CONCLUSIONS: This study indicates that spray-dried kedondong powder has great potential in the food industry due to its high process yield and better powder quality. Meanwhile, freeze drying best preserved the antioxidant properties of the powder, which could potentially be used as a functional ingredient as a result. This study is important for the fruit processing industry as it offers an alternative for the farmer to produce kedondong fruit powder because the fruit has a short shelf life. Converting the fruit into powder can diversify the resulting produce into different applications, such as fruit juice, beverages, jam and other food products.
Functional polysaccharides of fucoidan, laminaran and alginate from Malaysian brown seaweeds (Sargassum polycystum, Turbinaria ornata and Padina boryana)

Mohd Fauziee NA, Chang LS, Wan Mustapha WA, Md Nor AR, Lim SJ

Int J Biol Macromol, 2021 Jan 15;167:1135-1145.
PMID: 33188815 DOI: 10.1016/j.ijbiomac.2020.11.067

Brown seaweeds are rich source of functional polysaccharides that exhibit various bioactivities. However, Malaysian seaweeds are under-utilised, leading to low revenue throughout the supply chain of the seaweed industry. The aims of this study were to extract the functional polysaccharides, namely fucoidan (F), laminaran (L) and alginate (A) from Malaysian brown seaweeds (Sargassum polycystum, Turbinaria ornata and Padina boryana) and subsequently evaluate the properties of the extracted polysaccharides. P. boryana recorded the significantly (p ≤ 0.05) highest carbohydrate content (74.78 ± 1.63%) with highest fucoidan yield (Fpad = 1.59 ± 0.16%) while T. ornata contained significantly (p ≤ 0.05) highest alginate yield (Atur = 105.19 ± 3.45%). Water activities of these extracted polysaccharides varied from 0.63-0.71 with average score of browning indexes (~40). Fourier transform infrared (FTIR) spectroscopy analysis demonstrated that the extracted polysaccharides exhibited similar spectral pattern of spectra with the respective standards. Meanwhile, laminaran extracts showed the significantly highest (p ≤ 0.05) total phenolic contents (Lsar = 43.29 ± 0.43 mgGAE/g) and superoxide anion scavenging activity (Lsig = 21.7 ± 3.6%). On the other hand, the significantly highest (p ≤ 0.05) DPPH scavenging activity was recorded in alginate with Asar at 85.3 ± 0.8%. These findings reported the properties and bioactivities of natural polysaccharides from Malaysian brown seaweeds that revealed the potential to develop high-value functional ingredients from Malaysian brown seaweeds.
Fulltext Coconut (Cocos nucifera L.) sap as a potential source of sugar: Antioxidant and nutritional properties

Asghar MT, Yusof YA, Mokhtar MN, Ya'acob ME, Mohd Ghazali H, Chang LS, et al.

Food Sci Nutr, 2020 Apr;8(4):1777-1787.
PMID: 32328243 DOI: 10.1002/fsn3.1191

This study was carried out to compare the antioxidant and nutritional properties of coconut (Cocos nucifera L.) sap with other natural sources of sugar such as sugar palm (Borassus flabellifer) and sugarcane (Saccharum officinarum L.). Coconut sap and juice from sugar palm and sugarcane were analyzed for proximate composition, pH and total soluble solid (TSS), color, sugar profile, vitamin profile, antioxidant properties (total phenolic contents, DPPH, FRAP, and ABTS), and mineral content. The results indicated that coconut sap possesses high DPPH (23.42%), FRAP (2.09 mM/ml), and ABTS (21.85%) compared with the juices. Coconut sap also had high vitamin C (116.19 µg/ml) and ash (0.27%) contents, especially in potassium (960.87 mg/L) and sodium (183.21 mg/L) which also indicating high content of minerals. These properties showed that coconut sap could be served as a potential healthier sugar source compared with sugar palm and sugarcane juices.
Processing of coconut sap into sugar syrup using rotary evaporation, microwave, and open-heat evaporation techniques

Asghar MT, Yusof YA, Mokhtar MN, Yaacob ME, Ghazali HM, Varith J, et al.

J Sci Food Agric, 2020 Aug;100(10):4012-4019.
PMID: 32337729 DOI: 10.1002/jsfa.10446

BACKGROUND: Coconut sugar has a caramel color with a taste like brown sugar. It is commonly used as natural sweetener. However, coconut sugar has been produced from coconut sap using a traditional method that involves heating the sap at high temperature (>100 °C) in an open pan for a long period (3-5 h). This conventional method results in an over-cooked sugar, which leads to quality deterioration in terms of both its physical and chemical properties. The current study aimed to investigate the processing of coconut sap into sugar syrup using alternative processing techniques such as rotary vacuum evaporation (RE) and microwave evaporation (ME), comparing them with open-heat evaporation (OHE) technique.
RESULTS: Coconut sugar syrup produced by rotary evaporation at 60 °C and 250 mbar vacuum (RE-60) required the shortest production time (12.2 min) and the lowest processing temperature (54.8 °C) when compared with ME (13 min and 103.2 °C) and OHE (46.8 min and 101.6 °C). It also had a light brownish color with a higher L* value (35.17) than the ME (29.84) and OHE (23.84) methods. It was found to contain higher amounts of monosaccharides (fructose and glucose) and lower amounts of disaccharides (sucrose). Furthermore, the amount of energy required for RE-60 (0.35 kWh) was much less than for OHE (0.83 kWh).
CONCLUSION: This study provided an alternative processing method for the sugar processing industry to produce coconut sugar using the rotary evaporation method at 60 °C under 250 mbar vacuum with better physicochemical qualities, shorter processing time, and minimum input energy. © 2020 Society of Chemical Industry.