Food Research最新文献_第10页

Effective microorganism pre-treatment on oil palm empty fruit bunch fibre for cultivation of Volvariella volvacea (Bull.) Singer 油棕空果束纤维的有效微生物预处理及其在水草栽培中的应用歌手

Food Research Pub Date : 2023-11-11 DOI: 10.26656/fr.2017.7(s4).7

N.A. Umor, S. Abdullah, M. Azhar, S. Ismail, S.I. Ismail, A. Misran, T.M.M. Mahmud

{"title":"Effective microorganism pre-treatment on oil palm empty fruit bunch fibre for cultivation of Volvariella volvacea (Bull.) Singer","authors":"N.A. Umor, S. Abdullah, M. Azhar, S. Ismail, S.I. Ismail, A. Misran, T.M.M. Mahmud","doi":"10.26656/fr.2017.7(s4).7","DOIUrl":"https://doi.org/10.26656/fr.2017.7(s4).7","url":null,"abstract":"Pre-treatment with effective microorganisms (EM) for the cultivation of Volvariella volvacea using oil palm empty fruit bunch (EFB) was proposed to increase yield. The effect of different EM doses on the mycelium growth and yield was observed. The treatment was carried out using a combination of two parameters: composting times (5 days (T1), 10 days (T2) and 15 days (T3) and dosages of EM (0% (E1), 10% (E2), 20% (E3) and 30% (E4). While the composition of EFB was analysed to compare the changes before and after the pre-treatments. It was determined that EM pre-treatments of 20% and 30% resulted in significantly faster mycelial growth compared to the other treatments. The highest yield of V. volvacea was observed at T2E4 (10d, 30% EM) with 271.5±57.28 g or biological efficiency (B.E) of 9.11%. The highest average weight per fruiting body (FB) was obtained at T1E3 (5d, 20% EM) with 14 g, while T2E4 (10d, 30% EM) yielded the highest number of harvested FB with 42. Cellulose, hemicellulose and lignin were reduced in all treatments tested. Both EM dosages and composting times significantly affected the yield of V. volvacea. EFB fibre was a potential substrate for the cultivation of V. volvacea.","PeriodicalId":12410,"journal":{"name":"Food Research","volume":"11 4","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135086800","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

Stability of pigments from Termitomyces sp. (termite mushroom), Pleurotus citrinopileatus (yellow oyster mushroom) and Pleurotus djamor (pink oyster mushroom) as natural food colouring 白蚁菌(Termitomyces sp.)、黄平菇(Pleurotus citrinopileatus)和粉平菇(Pleurotus djamor)作为天然食用色素的稳定性

Food Research Pub Date : 2023-11-11 DOI: 10.26656/fr.2017.7(s4).11

Nor-Aleesya M.N., Wan-Mohtar W.A.A.Q.I., Inshirah I., Farhana R., Nazimah H., Mohamad Yazid N.S., Aida F.M.N.A., Raseetha S.

{"title":"Stability of pigments from Termitomyces sp. (termite mushroom), Pleurotus citrinopileatus (yellow oyster mushroom) and Pleurotus djamor (pink oyster mushroom) as natural food colouring","authors":"Nor-Aleesya M.N., Wan-Mohtar W.A.A.Q.I., Inshirah I., Farhana R., Nazimah H., Mohamad Yazid N.S., Aida F.M.N.A., Raseetha S.","doi":"10.26656/fr.2017.7(s4).11","DOIUrl":"https://doi.org/10.26656/fr.2017.7(s4).11","url":null,"abstract":"Food colouring has been used in food items for a long time to enhance the natural colour of food, maintain colour consistency and enhance product attractiveness. The most popular food colouring is synthetic since it is more stable and less expensive. However, there is growing concern about how artificial food colouring affects human health. As a result, research into using natural food colouring as an alternative to synthetic colouring has grown. Due to the complexity of food products, natural food colouring is unstable and prone to degradation. Therefore, the goal of this study was to use the CIELAB colorimeter to ascertain the colour stability of the pigments found in Termitomyces sp. (termite mushroom), Pleurotus citrinopileatus (yellow oyster mushroom) and Pleurotus djamor (pink oyster mushroom). At three pH levels (3.0, 7.0 and 15.0), the stability of pigments derived from these mushrooms was assessed; the pigments were most stable at pH 7.0. Additionally, the pigments were heated from 40 to 100°C. The outcomes demonstrated that P. citrinopileatus's yellow pigment was unstable at 40°C, 60°C 80°C and 100°C. When heated between 40°C and 80°C, the pigments derived from P. djamor and Termitomyces sp. remained stable. Ascorbic acid, citric acid, and sodium metabisulphite treatments had no discernible effects on the stability or colour of the pink pigment (a* values) as compared to the control.","PeriodicalId":12410,"journal":{"name":"Food Research","volume":"11 9","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135086957","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

Fungivory assessment of wild edible mushrooms in Bicol Natural Park, Philippines 菲律宾比科尔自然公园野生食用菌的真菌鉴定

Food Research Pub Date : 2023-11-11 DOI: 10.26656/fr.2017.7(s4).16

A.D. Bellere, J.C.P. Frias, C.K.J. Dela Roca, J.A.B. Abogado, Raseetha S.

{"title":"Fungivory assessment of wild edible mushrooms in Bicol Natural Park, Philippines","authors":"A.D. Bellere, J.C.P. Frias, C.K.J. Dela Roca, J.A.B. Abogado, Raseetha S.","doi":"10.26656/fr.2017.7(s4).16","DOIUrl":"https://doi.org/10.26656/fr.2017.7(s4).16","url":null,"abstract":"Mushrooms are known as one of the decomposers in the ecosystem since they commonly thrive in plant debris which is highly abundant in Bicol Natural Park. In addition, these macrofungi were identified to be consumed by the locals due to its palatability and nutritional attributes. However, these edible mushrooms are not locally cultivated and the major area under the jurisdiction of the National Park was still untouched. Thus, a survey of one hundred respondents was carried out to assess the consumption of the wild edible mushrooms of Bicol Natural Park, having the two areas of Camarines Sur province situated at BNP, that is Barangay Bahi, Lupi and Barangay Tible, Sipocot served as sources of data. The study aimed to determine the wild edible mushrooms being consumed by the locals,identify their local terminologies and determine the various cooking methods of the indigenous edible mushrooms by the residents. Findings revealed that thirteen mushroom species were reported to be edible and are known to be practically consumed. On the other hand, the identified edible mushrooms have a native term in the area, and likewise these wild macrofungi were noted to be prepared and served as soup, fried and spice for different dishes. The mushroom species collected need to be further explored to establish its cultivation protocol in a farm setting.","PeriodicalId":12410,"journal":{"name":"Food Research","volume":"11 5","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135086799","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

Effects of solid-state fermentation of seaweed (Caulerpa racemosa) on antioxidant assay and flavour profile 总状藻(Caulerpa racemosa)固态发酵对抗氧化测定和风味特征的影响

Food Research Pub Date : 2023-11-11 DOI: 10.26656/fr.2017.7(s4).4

P.D. Astuti, Zaibunnisa A.H., Norakma M.N., Adibah B.A.

{"title":"Effects of solid-state fermentation of seaweed (Caulerpa racemosa) on antioxidant assay and flavour profile","authors":"P.D. Astuti, Zaibunnisa A.H., Norakma M.N., Adibah B.A.","doi":"10.26656/fr.2017.7(s4).4","DOIUrl":"https://doi.org/10.26656/fr.2017.7(s4).4","url":null,"abstract":"The effects of solid-state fermentation (SSF) of Caulerpa racemosa on antioxidant properties (total phenolic content (TPC), 2, 2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging, Ferric-reducing antioxidant power (FRAP)) and flavour profile were investigated. Additionally, sensory acceptability (9-Point Hedonic Test) and satiety analysis (10-Scale Intention) of oat drinks incorporated with SSF of C. racemosa were also studied. Results of SSF C. racemosa demonstrated that significantly (p<0.05) higher content in TPC, DPPH, IC50 and FRAP (312.30±5.76 mg GAE/100 g, 25.96±0.17 mg AA/100 g, 46.22±0.31 mg/mL, 1106.72±21.82 mg TE/100 g and 206.80±4.76 mg GAE/100 g, respectively). Flavour profile analysis indicated the presence of antimicrobial volatile siloxane compounds; hexamethylcyclotrisiloxane and octamethylcyclotetrasiloxane. These -siloxane group compounds are known to have antioxidant, defoaming, and release coating properties. In addition, results obtained from the sensory evaluation showed that the addition of a different amount of SSF C. racemosa did not significantly (p>0.05) affect the acceptability of instant oat drinks. However, oat drinks incorporated with SSF C. racemosa significantly (p<0.05) increased in fullness from the satiety study. Therefore, value-added SSF C. racemosa can be incorporated into food products to increase its nutritional properties and fullness without affecting the taste.","PeriodicalId":12410,"journal":{"name":"Food Research","volume":"11 3","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135086801","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

Spawn production and cultivation technology for Volvariella volvacea: a perspective 草粪菌种生产与栽培技术研究进展

Food Research Pub Date : 2023-11-11 DOI: 10.26656/fr.2017.7(s4).12

Amir N.F., A. Mohd-Aris, A. Mohmmad, S. Abdullah, F.Z. Yusof, N.A. Umor

引用次数: 0

The addition of Aspergillus flavus on composting process of cotton waste for cultivation of paddy straw mushroom [Volvariella volvacea (Bull.) Singer 1951] 黄曲霉在棉花废料堆肥过程中的添加及其对水稻秸秆蘑菇栽培的影响[j]。歌手1951]

Food Research Pub Date : 2023-11-11 DOI: 10.26656/fr.2017.7(s4).5

I. Saskiawan, W. Mangunwardoyo, N. Widyastuti, D. Tjokrokusumo

{"title":"The addition of Aspergillus flavus on composting process of cotton waste for cultivation of paddy straw mushroom [Volvariella volvacea (Bull.) Singer 1951]","authors":"I. Saskiawan, W. Mangunwardoyo, N. Widyastuti, D. Tjokrokusumo","doi":"10.26656/fr.2017.7(s4).5","DOIUrl":"https://doi.org/10.26656/fr.2017.7(s4).5","url":null,"abstract":"Paddy straw mushroom [Volvariella volvacea (Bull.) Singer 1951] is a tropical edible mushroom and commonly cultivated in Indonesia. Composting process for preparing substrate plays an important role during mushroom cultivation. The purpose of this study is to investigate the effect of the addition of Aspergillus flavus, the lignocellulolytic fungi in the composting process of cotton waste for cultivation of V. volvacea. The result showed that there was an increase in temperature of compost of 27-58°C and pH of 7-8 for seven days observation. The concentration of cellulose, hemicelluloses and lignin was decreased from the 2nd days of the composting process in both the addition and without the addition of A. flavus. The highest concentration of glucose was 0.089 mg/mL without addition of A. flavus and 0.122 mg/mL with the addition of A. flavus. The highest concentration of xylose was 0.070 mg/mL without addition of A. flavus and 0.173 mg/mL with the addition of A. flavus. The fresh weight of the fruiting body of V. volvacea was 11.153 g and 9.395 g with the addition of A. flavus and without the addition of A. flavus in the composting process, respectively.","PeriodicalId":12410,"journal":{"name":"Food Research","volume":"11 23","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135087087","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

Physicochemical and antioxidant properties of chilli sauce incorporated with fermented Kappaphycus spp. extracts 番木瓜发酵提取物对辣椒酱理化及抗氧化性能的影响

Food Research Pub Date : 2023-11-11 DOI: 10.26656/fr.2017.7(s4).14

Norakma M.N., Zaibunnisa A.H., Wan Razarinah W.A.R., A. Sobah, N. Hamid, P.D. Astuti

引用次数: 0

Knowledge, attitudes and practices toward mushrooms as food and food supplements among Klang Valley, Malaysia residents 马来西亚巴生谷居民对蘑菇作为食物和食物补充剂的知识、态度和做法

Food Research Pub Date : 2023-11-11 DOI: 10.26656/fr.2017.7(s4).10

W.Q. Lim, N. Singaram, S.W. Chan

{"title":"Knowledge, attitudes and practices toward mushrooms as food and food supplements among Klang Valley, Malaysia residents","authors":"W.Q. Lim, N. Singaram, S.W. Chan","doi":"10.26656/fr.2017.7(s4).10","DOIUrl":"https://doi.org/10.26656/fr.2017.7(s4).10","url":null,"abstract":"Cultivation and consumption of the superfood, mushrooms are recommended due to their high nutritive value, medicinal properties and ease of cultivation. This study was designed to investigate the knowledge, attitudes and practices toward mushrooms as food and food supplements among Klang Valley residents. Data were collected using a structured questionnaire from a total of 385 respondents. Results revealed that a significant association (p<0.05) was found between level of knowledge and practices towards mushrooms as food and food supplements. Price, taste, and health benefits were the top three factors affecting participants’ preference when choosing mushrooms, processed mushroom food products and mushroom supplements. Moreover, age and monthly income showed a significant association (p<0.05) with level of knowledge, attitudes, and practices towards mushrooms as food and food supplements while ethnicity was significantly associated (p<0.05) with both level of attitudes and practices only. In conclusion, Klang Valley residents exhibited a high level of knowledge towards fresh mushrooms and processed mushroom food products, however, the appreciation and utilisation of mushrooms were still lacking as both level of attitude and level of practices were at moderate level. Corrective measures such as increasing public education on mushrooms are hence of top priority.","PeriodicalId":12410,"journal":{"name":"Food Research","volume":"11 21","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135086945","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

Enhancement of phenolics extraction from red algae (Kappaphycus spp.) using solid-state fermentation 固态发酵提高红藻酚类物质的提取效率

Food Research Pub Date : 2023-11-11 DOI: 10.26656/fr.2017.7(s4).13

Norakma M.N., Zaibunnisa A.H., Wan Razarinah W.A.R., M. Zarei, A. Sobah, N. Hamid, P.D. Astuti

引用次数: 0

Drying treatments of oyster (Pleurotus spp.) and shiitake (Lentinula edodes) mushrooms: a review 牡蛎(Pleurotus spp.)和香菇(Lentinula edodes)的干燥处理综述

Food Research Pub Date : 2023-11-11 DOI: 10.26656/fr.2017.7(s4).19

Nurul-Izzah M.O., Nasim P., Inshirah I., Aida F.M.N.A., A. Farhat, R. Shahin, None Patmawati, Raseetha S.

引用次数: 0