Malaysian Journal of Science Health & Technology最新文献

Pectin from Duckweed (Lemnaceae) As Potential Commercial Pectin and Its Gelling Function in Food Production: A Review 浮萍果胶作为潜在的商品果胶及其在食品生产中的胶凝功能综述

Malaysian Journal of Science Health & Technology Pub Date : 2022-02-11 DOI: 10.33102/2022236

Hanis Nadia Yahya, Nazariyah Yahaya, Kamilah Huda Baihagi, Norlelawati Ariffin, H. Yahya

{"title":"Pectin from Duckweed (Lemnaceae) As Potential Commercial Pectin and Its Gelling Function in Food Production: A Review","authors":"Hanis Nadia Yahya, Nazariyah Yahaya, Kamilah Huda Baihagi, Norlelawati Ariffin, H. Yahya","doi":"10.33102/2022236","DOIUrl":"https://doi.org/10.33102/2022236","url":null,"abstract":"Duckweed, a small flowering plant which comes from Lemnaceae family, has been rising in popularity to many researches and applications for its numerous valuable functional properties. One of its special features is fast growing plant and easily adapted to various types of regions which makes it attractive to be manipulated in many applications including in biofuel production, waste water treatment and also for pharmaceutical and medicinal purposes. Pectin is the common component found in plant cell wall and it has been used as food additive for its capability to gel, emulsify and stabilize food products. Several requirements for commercial pectin such as galacturonic acid content (GalA) and degree of amidation have been regulated. Studies have proven that duckweed have significant amount of pectin which make it as a potential source of gelling agent in food industry. However, the structural properties of pectin from duckweed need to be investigated, in order to ensure if they meet the regulated requirements for industrial production. It is also to determine the suitability of duckweed pectin utilization in different type of food products since pectin of different sources have different structural characteristics, thus exhibit different gelling capability. This present review discusses on the potential of pectin from duckweed species to be utilized as food additive with gelling function in food products. Several extraction methods also have been reviewed, which each of them showed different efficiency and affect the extracted pectin characteristics.","PeriodicalId":111977,"journal":{"name":"Malaysian Journal of Science Health & Technology","volume":"86 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-02-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122275109","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 2

The application of hurdle technology in extending the shelf life and improving the quality of fermented freshwater fish (Pekasam): A Review 隔栏技术在发酵淡水鱼(Pekasam)货架期延长和品质改善中的应用综述

Malaysian Journal of Science Health & Technology Pub Date : 2022-02-07 DOI: 10.33102/2022240

Nadhira Hananiah, Alina Abdul Rahim

{"title":"The application of hurdle technology in extending the shelf life and improving the quality of fermented freshwater fish (Pekasam): A Review","authors":"Nadhira Hananiah, Alina Abdul Rahim","doi":"10.33102/2022240","DOIUrl":"https://doi.org/10.33102/2022240","url":null,"abstract":"Hurdle technology combines several preservation methods to secure the quality of foods by eliminating or controlling the growth of pathogens, making them last longer and, most importantly, safer for consumption. The hurdle approaches used for this Pekasam is microbially derived hurdle and physico-chemical hurdles. Inoculation of starter cultures with amine oxidase (AO) activity like lactic acid bacteria (LAB) in Pekasam is proven to reduce the accumulation of harmful biogenic amines, especially histamine, for up to 59.9%. This review also involves controlling the water activity and pH of Pekasam to a state where it inhibits the growth of microbes. This can be done by adding natural, cheap, and easy to find ingredients like lime juice (Citrus aurantifolia) to the basic Pekasam recipe. The presence of organic acids in the lime juice act as acidulants; it provides a low pH environment for microbes to retard their growth and therefore reduce the total plate count (TPC) whilst enhancing the flavour of Pekasam. However, in a long- ripened Pekasam, only the water activity hurdle is strengthened with time. Hence, a proper amount of salt is needed to sustain and maintain the water activity level below 0.94. The use of affordable herbs and spices with antimicrobial properties such as garlic, ginger and onion can prevent the proliferation of some pathogenic microbes, commonly found in Pekasam; thus, this helps in increasing the stability of the product. This review aims to outline the application of hurdle technology on fermented freshwater fish quality and shelf life. It focuses on recent accessible applications when combined, providing affordable food which helps those underprivileged people, especially during flash floods and other disruptive calamities such as the COVID-19 pandemic.","PeriodicalId":111977,"journal":{"name":"Malaysian Journal of Science Health & Technology","volume":"9 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-02-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127457646","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

An In Vitro Study Of Antibacterial Efficacy Of Salvadora Persica (Miswak) Extract Against Enterococcus Faecalis 番石榴提取物对粪肠球菌体外抗菌作用的研究

Malaysian Journal of Science Health & Technology Pub Date : 2022-02-07 DOI: 10.33102/2022225

Munirah Che Rosli, Intan Azura Shahdan, Dr Mohd Haikal Muhamad Halil

引用次数: 0

Antimicrobial Activity of Kalanchoe Pinnata: A Review 凤尾莲抗菌活性研究进展

Malaysian Journal of Science Health & Technology Pub Date : 2022-02-01 DOI: 10.33102/2022245

Nur Jannah Tajudin, Ismatul Nurul Asyikin Ismail

引用次数: 1

Severe Hyperammonaemia with Metabolic Acidosis in a Neonate: a Case Report of Ornithine Transcarbamylase Deficiency (OTCD) 新生儿重度高氨血症伴代谢性酸中毒1例鸟氨酸转氨基甲酰酶缺乏症(OTCD)

Malaysian Journal of Science Health & Technology Pub Date : 2022-01-27 DOI: 10.33102/2022209

Aniza Mohammed Jelani, Hani Ajrina Zulkeflee, Noor Azlin Azraini Che Soh, Julia Omar, Wan Aireene Wan Ahmed, Muhammad Yusoff Mohd Ramdzan

引用次数: 0

The Classification of Duckweed and Its Bacterial Community: A Review 浮萍的分类及其细菌群落研究进展

Malaysian Journal of Science Health & Technology Pub Date : 2022-01-25 DOI: 10.33102/2022238

Nur Amirah Aida Mohd Zuki, Hafiza Yahya, Norlelawati Ariffin, Hanis Nadia Yahya

引用次数: 2

Long COVID-19 Syndrome, A Prolonged Misery 长期的COVID-19综合征，长期的痛苦

Malaysian Journal of Science Health & Technology Pub Date : 2022-01-25 DOI: 10.33102/2022202

Hana Maizuliana Solehan, Zatul-’Iffah Abu Hasan, N. A. Mohamed, M. D. Mohd Rani

引用次数: 0

Effect of Packaging Materials and Storage on Physicochemical Properties and Anthocyanin Contents of Red Cabbage-Roselle Blended Drink 包装材料及贮藏对大白菜-玫瑰茄混合饮料理化性质及花青素含量的影响

Malaysian Journal of Science Health & Technology Pub Date : 2022-01-25 DOI: 10.33102/2022239

Nur Farah Hani Muhamad, F. Hussin, N. Arifin

{"title":"Effect of Packaging Materials and Storage on Physicochemical Properties and Anthocyanin Contents of Red Cabbage-Roselle Blended Drink","authors":"Nur Farah Hani Muhamad, F. Hussin, N. Arifin","doi":"10.33102/2022239","DOIUrl":"https://doi.org/10.33102/2022239","url":null,"abstract":"This study aimed to determine the effect of different packaging materials on physicochemical properties and anthocyanins content of red cabbage-roselle blended drink during 6-month storage. The pasteurised blended drink was hot-filled into three different packaging materials: glass bottle, beverage can, and polypropylene (PP) bottle, then stored in a dark place at ambient temperature (29 ± 2 °C). Packaging materials and storage time were found to affect physicochemical properties significantly and anthocyanins content of red cabbage-roselle blended drink packed in a glass bottle, can, and PP bottle during storage. Results show that pH, total soluble solids, colour L* (lightness), and b* (yellowness) of red cabbage-roselle blended drink increase significantly (p<0.05) during storage at the ambient temperature, whereas titratable acidity, colour a* (redness) and total anthocyanins content decrease significantly irrespective to packaging materials used. Blended drink packed in glass bottles significantly (p<0.05) has the highest red colour retention and anthocyanins content, followed by blended drink stored in cans and PP bottles. Hence, glass bottles should be preferred as the most appropriate packaging material to store the blended drink, followed by cans and PP bottles as glass bottles provide better anthocyanins stability for a red cabbage-roselle blended drink.","PeriodicalId":111977,"journal":{"name":"Malaysian Journal of Science Health & Technology","volume":"67 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-01-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126905560","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Deworming the Grinder for Successful Extrication of a Mangled Hand: A Case Report and Review of Literature 磨机除虫成功脱手一例报告及文献复习

Malaysian Journal of Science Health & Technology Pub Date : 2021-12-09 DOI: 10.33102/2022226

Zuhri Md Yusoff, M. H. Harun, A. H. Ab Halim, Fadzrul Abbas Mohamed Ramlee, T. Lim

引用次数: 0

The Impact of Covid-19 on Online Teaching and Learning (TnL) Towards Teachers in Malaysia Covid-19对马来西亚教师在线教学(TnL)的影响

Malaysian Journal of Science Health & Technology Pub Date : 2021-10-01 DOI: 10.33102/mjosht.v7i2.169

S. Ismail, Mohammad Ilham Husaini Mohammad Nazeri, S. Mohamad

{"title":"The Impact of Covid-19 on Online Teaching and Learning (TnL) Towards Teachers in Malaysia","authors":"S. Ismail, Mohammad Ilham Husaini Mohammad Nazeri, S. Mohamad","doi":"10.33102/mjosht.v7i2.169","DOIUrl":"https://doi.org/10.33102/mjosht.v7i2.169","url":null,"abstract":"As COVID-19 hits the world shockingly, most nations worldwide have agreed to put educational institutions temporarily close. However, education has not stopped, but to go fully online as schools and universities could provide remote education. In this case, teachers have been struggling to adapt to the new norm to stop disease transmission. Thus, this study was conducted to investigate the impact of Online Teaching and Learning (OTL) on teachers during COVID-19. The questionnaire was distributed randomly online among 320 teachers in Malaysia. SPSS has been used to analyse the completed questionnaire to obtain descriptive and inferential statistics. Three variables that have been used in this study were effectiveness, challenges, and school reopening using Cronbach’s alpha, hypothesis testing, t-test, ANOVA, Pearson correlation, and multiple linear regression. This study has shown that most teachers were affected by using online as a new method of teaching. A negative correlation between effectiveness and challenges has implied that increasing challenges would decrease online teaching effectiveness. Besides, many of the components show a significant difference in the variables in terms of socio-demographic profiles. The findings obtained would help the higher administration tackle challenges the teachers face and know the effectiveness of online teaching and learning.","PeriodicalId":111977,"journal":{"name":"Malaysian Journal of Science Health & Technology","volume":"126 3","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114045268","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0