Food Research最新文献

{"title":"Effect of NaOH-based deproteinisation on chemical and biological properties of Moina sp. chitosan","authors":"W. Tjahjaningsih, P.S.P. Pitutur, None Patmawati, A.S. Mubarak, M.A.A. Husein, Raseetha S., M.G.P. Elkavanto, M.R. Rachmansyah, F.Z. Hanif","doi":"10.26656/fr.2017.7(s4).1","DOIUrl":"https://doi.org/10.26656/fr.2017.7(s4).1","url":null,"abstract":"Chitosan is a biopolymer which is isolated from the crustacean exoskeleton of Moina sp. with particular antibacterial properties. Alkali-sodium hydroxide deproteinisation has a huge role in ensuring the chitosan quality by removing protein to enhance its dispersivity. Modification of sodium hydroxide (NaOH) concentration by 3N and 6N was performed in this study to observe the effect on chemical and biological characteristics of chitosan. The highest concentration treatment of 6N NaOH exhibited the best composition of protein, fat, and ash by 6.09%, 3.77% and 0.9%, respectively. The deacetylation degree of chitosan treated with 3N NaOH depicted the highest solubility of 73.25% compared to the solubility of 6N NaOH by 61.06%. The antibacterial activity of Moina sp. chitosan was considered as having a weak and fluctuated activity by different concentrations of NaOH. The 6N NaOH treatment chitosan showed the best antibacterial activity against the grampositive bacterial strain of Staphylococcus aureus with the widest inhibition zone diameter of 4.34±0.55 mm, while the 3N NaOH treatment chitosan showed the best antibacterial activity against the gram-negative bacterial strain of Escherichia coli with widest inhibition zone diameter of 4.47±0.78 mm.","PeriodicalId":12410,"journal":{"name":"Food Research","volume":"11 16","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135086950","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}

{"title":"Effect of black jelly mushroom (Auricularia polytricha) and olive oil as fat replacers on the physicochemical and microstructural properties of chicken meat emulsion","authors":"Faridah M.R., N.A. Salman, Asyrul Izhar A.B., Siti Aimi S.Z.A., Ismail-Fitry M.S.","doi":"10.26656/fr.2017.7(s4).2","DOIUrl":"https://doi.org/10.26656/fr.2017.7(s4).2","url":null,"abstract":"Black jelly mushroom (BJM) is particularly low in fat, high in fibre, and packed with many antioxidants, antimicrobials and minerals while having unique soaking characteristics and a gel-like texture, while olive oil (OO) contains high monounsaturated fatty acids where both have the potential to be used as fat replacers in meat products. This study evaluated the effect of the replacement of chicken skin (CS) at various percentages (0%, 25%, 50% and 100%) of black jelly mushroom and olive oil on the physicochemical and microstructural properties of chicken meat emulsion. Emulsions with 100% CS (Control), 50% CS + 50% OO, 50% CS + 50% BJM, 50% CS + 25% OO + 25% BJM, 100% OO and 100% BJM were developed. The pH value, cooking loss, protein content, carbohydrate content, textural properties and shear force of all fat-replaced samples were comparable to the control. The most positive results were demonstrated in the emulsion with 100% BJM, which had lower fat content (1.31±0.84%) and better emulsion stability (%TEF:7.97±4.16%, %EFAT:12.97±6.53%), water-holding capacity (86.67±3.06%), and moisture content (76.69±2.13%). The colour profiles of the BJM-incorporated samples had higher redness and the OO-incorporated sample had higher lightness and yellowness. The micrographs revealed a harmonious distribution of fat droplets and mushroom particles in all samples' protein matrices. In conclusion, the black jelly mushroom is capable to be used as a fat replacer in producing low-fat meat emulsion, and its incorporation at 100% level has the highest potential.","PeriodicalId":12410,"journal":{"name":"Food Research","volume":"11 6","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135086960","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}

{"title":"Total phenolic content and anti-diabetic activity of dried and fresh leaves of Ocimum sanctum (Linn)","authors":"Kesevan R.K., Norakma M.N., Zaibunnisa A.H., P.D. Astuti","doi":"10.26656/fr.2017.7(s4).18","DOIUrl":"https://doi.org/10.26656/fr.2017.7(s4).18","url":null,"abstract":"Plants are rich sources of secondary metabolites and oils which are of medicinal importance. At present, the level of acceptance of herbal medicines is increasing and replacing modern medicines due to the plant safety, efficiency, low cost and availability throughout the world. Leaves of Ocimum sanctum (Linn) have been proven to possess anti -diabetic effects in experimental animals, but the mechanism of anti-diabetic remains indeterminate. Research has been conducted to investigate the total phenolic content and anti-diabetic activity of Ocimum sanctum (Linn) dried and fresh leaves in three different extracts. A correlation between the total phenolic content and anti-diabetic activity was established. Three types of extracts, cold water, methanol and chloroform of dried and fresh leaves of Ocimum sanctum (Linn), were prepared by evaporating the extraction solvent at 40°C except for cold water extract at 50°C. Stock solutions of 10 mg/mL of each type of extract were prepared using dimethyl sulfoxide (DMSO). The folin-ciocalteu method was used to determine total phenolic content, while 3, 5-dinitro salicylic acid (DNS) method was used to determine α-amylase inhibition activity by different extracts of dried and fresh leaves. Generally, all the extracts of dried leaves of Ocimum sanctum (Linn) contain more total phenolic content and show the highest α-amylase inhibition activity as compared to fresh leaves. The highest total phenolic content and α-amylase inhibition activity were found in the methanol extracts of both dried and fresh leaves. The total phenolic content in methanol extracts of dried and fresh leaves was 0.780 mg and 0.700 mg GAE/g extract, respectively. While the percentage of inhibition of methanol extracts for dried and fresh leaves were 47% and 39.3%, respectively. The IC50 of methanol extracts of dried and fresh leaves were determined using different concentrations of methanol extracts of fresh and dried leaves (3, 6, 9, 12 mg/mL). Increasing the concentration of Ocimum sanctum (Linn) dried and fresh leaves decrease the activity of αamylase. The amount of dried and fresh leaves required to inhibit 50% of α-amylase activity was 10.4 and 11.8 mg/mL, respectively. A positive correlation was found between total phenolic content and α-amylase inhibition activity using Pearson correlation in SPSS 16.0 for dried and fresh leaves with R2 = 0.994 and R2 = 0.991, respectively. In conclusion, the methanol extract of Ocimum sanctum (Linn) dried leaves has a good potential to be used as an anti-diabetic agent.","PeriodicalId":12410,"journal":{"name":"Food Research","volume":"11 14","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135086952","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}

{"title":"Antioxidant and antimicrobial activity of green and roasted coffee beans on human oral pathogens","authors":"Norazlin A., Muhammad-Adib A., Wan-Razarinah W.A.R., Roohinejad S., Koubaa M., Raseetha S.","doi":"10.26656/fr.2017.7(s4).17","DOIUrl":"https://doi.org/10.26656/fr.2017.7(s4).17","url":null,"abstract":"This study aimed to determine the antioxidant content (total phenolics, chlorogenic acid (CGA), and caffeine), proximate composition, and antimicrobial activity of green and roasted coffee beans (coffee arabica and coffee canephora var Robusta) and evaluate their effect on three selected human oral pathogens (i.e., Porphyromonas gingivalis, Streptococcus mutans and Lactobacillus casei). Total phenolic content (TPC) was significantly higher in green C. robusta (5.48 mg/g) compared to green C. arabica (4.67 mg/g). However, there was significantly lower phenolic content in both roasted coffee types. Similarly, CGA content was higher in green C. robusta coffee (2.39 mg/g) compared to roasted C. robusta coffee (0.74 mg/g). Caffeine content was significantly higher in roasted C. robusta (1.36 mg/g) compared to green C. robusta (1.23 mg/g) and green C. arabica (1.04 mg/g). The extract of green C. robusta produced a larger mean diameter of inhibition zones at all concentrations against bacteria tested compared to C. arabica. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of all samples on L. casei were 50 mg/mL, while on S. mutans were 240 mg/mL. The MIC and MBC for green and roasted C. robusta and C. arabica tested on P. gingivalis were 100 mg/ml and 200 mg/mL, respectively. The results showed that green and roasted Robusta coffee had higher chlorogenic acid, total phenolic contents, and good antimicrobial activity compared to its counterparts. This study suggests the feasibility of using Robusta coffee in the food industry to increase the functionality of beverages.","PeriodicalId":12410,"journal":{"name":"Food Research","volume":"11 15","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135086951","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}

{"title":"Mushroom as a resilient crop: a paradigm shift from agri-litters to healthy and ecofriendly food production","authors":"A.D. Bellere, A.J.A. Esteban, Raseetha S.","doi":"10.26656/fr.2017.7(s4).15","DOIUrl":"https://doi.org/10.26656/fr.2017.7(s4).15","url":null,"abstract":"Nutrient deficiency remains prevalent in low- and middle-income countries. In fact, in developed countries, the high standard of living and the fast-growing population rely on fast and processed foods to support their daily nourishment. However, constant consumption of processed foods has been linked to chronic diseases. The unhealthy results of instant foods serve as an eye-opener for the population to demand the availability of healthy food. Some people resort to plant-based food for health reasons and mushrooms are a great option since they have been utilized as food and drugs since time immemorial, and are a great substitute or even a replacement for unhealthy foods. Mushrooms have long been regarded as a high-nutritional-value food and a vital agent in the degradation of organic matter, an ideal decomposer of agricultural and forest litter. Additionally, mushrooms are obligatory saprophytic, spore-forming eukaryotic organisms belonging to the fungal group, which can be harnessed mostly in a healthy environment. Their dominance as a medicinal food gained global traction and are now cultivated worldwide. Mushrooms, in addition to vitamins, nucleic acids, and minerals, contain β-D-glucan, a prebiotic that has immunomodulatory and anti-inflammatory properties and can be used as an adjuvant in conventional chemotherapy. Furthermore, mushrooms increase food palatability, and their protein and carbohydrate qualities are ideal counterparts to muscle foods such as meat and fish. These edible macrofungi can be considered a superfood and a nutri-med crop with a wide range of biological potentials due to their significant benefits as a combination of food and medicine and because they are grown in an environmentally friendly manner.","PeriodicalId":12410,"journal":{"name":"Food Research","volume":"11 13","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135086953","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}

{"title":"Beneficial properties of edible mushrooms and their potential utilisation of mushroom waste in food products","authors":"Nur-Hidayah A., Wan-Mohtar W.A.A.Q.I., Khalisanni K., Farhana R., Abdul-Malek A., Nazimah H., Razaifah M.R., A.D. Bellere, Raseetha S.","doi":"10.26656/fr.2017.7(s4).3","DOIUrl":"https://doi.org/10.26656/fr.2017.7(s4).3","url":null,"abstract":"In recent years, edible mushroom production has expanded worldwide. However, the amount of mushroom waste produced by the mushroom industries have also increased dramatically. This review explores the nutritional and therapeutic characteristics of edible mushrooms, as well as the possibility of using mushroom trimmings (stem and fruiting body base) as a food ingredient. Pleurotus sajor-caju fruiting body base (FBB) flour and underdeveloped mushrooms can be used as an additive in making chicken patties, steamed buns, cookies, and meat nuggets. This ingredient could be used to reduce the use of meat in food products. This can lower lipid levels, reduce cooking loss, while also improving the texture, emulsion stability, and sensory qualities of the product. Mushroom trimmings as part of edible mushroom contains significant nutritional and therapeutic benefits which makes it as ideal food ingredients. Mushroom waste valorisation is in line with the United Nations' Sustainable Development Goals and can contribute to global food security.","PeriodicalId":12410,"journal":{"name":"Food Research","volume":"11 12","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135086954","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}

{"title":"Incorporation of shiitake (Lentinula edodes) and brown button mushroom (Agaricus bisporus) as fat replacers in meatballs processed with different mixing times","authors":"Asyrul-Izhar A.B., S.H. Masran, Faridah M.R., N.M. Sarbon, Ismail-Fitry M.R.","doi":"10.26656/fr.2017.7(s4).8","DOIUrl":"https://doi.org/10.26656/fr.2017.7(s4).8","url":null,"abstract":"Shiitake and brown button mushrooms have high protein and fibre content and can potentially be utilised as a fat replacer in meat products like meatballs. Meanwhile, different mixing times during meatball manufacturing may also influence product quality. The present work investigated the physicochemical, microstructure and sensory properties of fat-replaced meatballs with shiitake (Lentinula edodes) and brown button mushroom (Agaricus bisporus) processed at different mixing times (5, 10 or 20 min) using bowlcutter. No differences (p<0.05) were found for the linear expansion, water holding capacity, texture profile analysis and Warner Bratzler for both types of mushrooms and mixing times. Shiitake meatballs mixed at 20 min have a higher (p<0.05) cooking yield while the total soluble protein is higher (p<0.05) regardless of any mixing time. The redness (a*) value of shiitake meatballs increases (p<0.05) as the mixing time increases. Microstructure images showed improved surface compositions of meatballs as the mixing time increased. Nevertheless, brown button meatballs with a mixing time of 20 min have the highest (p<0.05) scores in terms of texture and juiciness. In conclusion, both shiitake and brown button mushrooms are suitable to be used as fat replacers but a longer mixing time produced better quality meatballs.","PeriodicalId":12410,"journal":{"name":"Food Research","volume":"11 24","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135087086","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}

{"title":"Factors affecting local fruit consumption decisions in Penang, Malaysia","authors":"N.A. Omar, W.N. Wan Mohd Noor, A.R. Saili, F. Abdul Fatah","doi":"10.26656/fr.2017.7(s2).21","DOIUrl":"https://doi.org/10.26656/fr.2017.7(s2).21","url":null,"abstract":"Local fruits have been recognized for their health benefits, as they contain vitamins, minerals and dietary fibre for the human body. Besides, consuming local food is essential to a healthy lifestyle in today's world, and everyone should be informed of and consume it. The objective of this research was to identify the factors affecting consumer’s decisions on local fruit consumption in Penang, Malaysia. The price, product of origin, colour and appearance, texture and income were identified as the main factors for consumer’s consumption of local fruits. A total of 414 respondents aged 15 years and above participated in the study. Both primary and secondary data were analyzed and tested using descriptive analysis and multiple linear regression analysis. Based on the study's findings, consumers' propensity to eat local fruit in Penang was influenced by all of the variables examined, with the exception of texture. This study was very useful to help farmers and retailers in identifying factors that attract consumers to consume local fruits as well as providing valuable follow-up actions that may further increase local fruit production.","PeriodicalId":12410,"journal":{"name":"Food Research","volume":"11 10","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135086956","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}

{"title":"Effect of gamma irradiated super water absorbent from sago waste on vegetables","authors":"N. Talip, M. Mahmud, N. Yacob, S. Idris","doi":"10.26656/fr.2017.7(s2).23","DOIUrl":"https://doi.org/10.26656/fr.2017.7(s2).23","url":null,"abstract":"Super water absorbent (SWA) has the ability to absorb water hundreds of times bigger than its own weight and potentially can be used as a water retainer in agriculture. Other than holding water, SWA can release water to the soil, which is required by the plants. In this study, SWA from sago waste has been successfully prepared using the gamma radiation technique and the properties of SWA such as FTIR, gel fraction and swelling have been carried out. Performance of SWA from sago waste as a water retainer has been carried out with mustard and Chinese kale with three different compositions (0.1, 0.3 and 0.5%) of SWA mixed with the soils. The effects of SWA on the plants such as height of plants and weight of plants have been determined. Generally, the height and weight of the plants were at the highest at 0.1% of SWA content in the soil.","PeriodicalId":12410,"journal":{"name":"Food Research","volume":"11 8","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135086958","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}

{"title":"Drying characteristics of grain corn subjected to different drying techniques","authors":"R. Md Saleh, M. Ahmad Hasan Salahuddin, F.S. Abd Rahman, M.N. Othman Ghani, S.I. Jalani, Z. Othman","doi":"10.26656/fr.2017.7(s2).24","DOIUrl":"https://doi.org/10.26656/fr.2017.7(s2).24","url":null,"abstract":"Grain corn is one of the most important crops for feed production in Malaysia. Freshly harvested grain corn contains a significant amount of moisture content ranging from 25% to 30% (wet basis), which must be reduced to a safe level through the drying process for storage stability. In view of this, whole grain corn was subjected to various drying techniques to evaluate the drying performance and its quality retention. Grain corn was harvested at an optimum maturity of 110 days after planting and dried in ambient, sun and oven at 40°C. Ambient drying of whole grain corn showed the longest drying time, followed by sun drying and oven drying at 40°C. The time taken to reduce moisture content to less than 12% (wet basis) was observed to be 359 hrs for air-dried samples, 292 hrs for sun-dried samples and 55.5 hrs for oven-dried samples. Mathematical modelling for each drying technique demonstrated that Midili’s equation displayed the best fitting to describe the drying characteristics of air-dried samples of grain corn, while the diffusion approach’s equation was the best mathematical model for sun and oven-dried samples. The concentrations of total carotenoids in the final products for all drying treatments were in the range between 0.290 mg/g to 0.346 mg/g for all drying techniques indicating better stability with low deterioration rates when subjected to low temperature drying.","PeriodicalId":12410,"journal":{"name":"Food Research","volume":"11 7","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135086959","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}