Journal of Functional Food and Nutraceutical最新文献_第2页

Antioxidant and Antibacterial Activities of Hydrolysate Chitooligosacharides in Crab Shell (Portunus Pelagicus) from Degradation of Chitosanase, α-Amylase, Lipase and Cellulase Enzymes 壳聚糖酶、α-淀粉酶、脂肪酶和纤维素酶降解蟹壳壳寡糖水解产物的抗氧化和抗菌活性

Journal of Functional Food and Nutraceutical Pub Date : 2023-02-28 DOI: 10.33555/jffn.v4i2.112

Siska Amellia, D. Rosida

{"title":"Antioxidant and Antibacterial Activities of Hydrolysate Chitooligosacharides in Crab Shell (Portunus Pelagicus) from Degradation of Chitosanase, α-Amylase, Lipase and Cellulase Enzymes","authors":"Siska Amellia, D. Rosida","doi":"10.33555/jffn.v4i2.112","DOIUrl":"https://doi.org/10.33555/jffn.v4i2.112","url":null,"abstract":"The crab shell (Portunus pelagicus) has many benefits, one of the benefits is the used in the manufacture of chitooligosaccharides. The crab shell was chosen because it contains 20- 30% chitin inside. Chitin can be processed into chitosan and then hydrolyzed into chitooligosaccharides using enzymes. This study aims to determine the type of enzyme that is effective in the process of hydrolyzing chitooligosaccharides with various enzymes are the α-amylase, lipase, cellulase, chitosanase and a combination of enzymes are chitosanase α-amylase, chitosanase lipase, and cellulase chitosanase. The observation data were analyzed using ANOVA. The results showed that the best chitooligosaccharides obtained resulting from the hydrolysis of a combination of cellulase chitosanase enzymes which had the best characteristics, namely the highest degree of deacetylation of 94.95%, the lowest molecular weight of 3.54 KDa, the antioxidant activity of the DPPH method was 5.21 ( µmol TE/g), the FRAP antioxidant method was 2.27 (µmol TE/g), the diameter of the inhibition area (DDH) was 7.30 mm in Staphylococcus aureus bacteria and 15.9 mm in Salmonella typhosa bacteria. From these results, it can be known that this chitooligosaccharide is more effective in inhibiting the growth. The Gram-positive bacteria was compared to gram-negative bacteria.","PeriodicalId":15797,"journal":{"name":"Journal of Functional Food and Nutraceutical","volume":"9 2 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90718922","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

Hypoglycemic and Hypocholesterolemic Effects of Lesser yam Synbiotic Yoghurt (Dioscorea Esculenta L) on Metabolic Syndrome Wistar Rats 小山药合成酸奶对代谢综合征Wistar大鼠的降血糖和降胆固醇作用

Journal of Functional Food and Nutraceutical Pub Date : 2023-02-28 DOI: 10.33555/jffn.v4i2.111

S. S. Santi, Santi Rosida.

引用次数: 0

Cholesterol-lowering Effect of Soy Nuts and Tempeh on Hypercholesterolemic Subjects 大豆坚果和豆豉对高胆固醇血症患者的降胆固醇作用

Journal of Functional Food and Nutraceutical Pub Date : 2023-02-28 DOI: 10.33555/jffn.v4i2.100

Hermawati Nur Zulaikha, Rendy Dijaya Muliadi, F. Kartawidjajaputra, L. Antono

{"title":"Cholesterol-lowering Effect of Soy Nuts and Tempeh on Hypercholesterolemic Subjects","authors":"Hermawati Nur Zulaikha, Rendy Dijaya Muliadi, F. Kartawidjajaputra, L. Antono","doi":"10.33555/jffn.v4i2.100","DOIUrl":"https://doi.org/10.33555/jffn.v4i2.100","url":null,"abstract":"Exploration towards food with cholesterol-lowering property would be beneficial to reduce the incidents of cardiovascular caused by increasing number of people with hypercholesterolaemia. As much as 42 participants with total cholesterol (TC) levels ≥4.92 mmol/L were studied in a three-arms parallel intervention trial. As much as 72g soy nuts and 66g tempeh were consumed daily (25g soy protein/day) for six weeks, while control group was not given any sample. TC level and body composition were measured before and after the treatment for all groups. In soy nuts group, lower TC level was observed (-0.85±0.82 mmol/L, p<0.05) compared to the control group. Meanwhile in tempeh group, non-significant lower TC level was also observed (-0.40±1.19 mmol/L). Differences in body composition parameters were also measured and resulted in significant lower body weight, fat, and visceral fat in soy nuts group (p<0.05) while in tempeh group, only body weight and waist circumference were significantly decreased (p<0.05). This study suggested that daily consumption of soy nuts and tempeh containing 25g soy protein for six weeks showed a tendency to lower TC levels in hypercholesterolaemic-Indonesian participants. A more significant effect might be observed in subject with higher TC levels; and thus, further study is encouraged.","PeriodicalId":15797,"journal":{"name":"Journal of Functional Food and Nutraceutical","volume":"13 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84680532","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

Effect of Adding Lemongrass Stalks on Characteristics of Herbal Drink Lemongrass - Palm Sugar as a Functional Food 添加柠檬草梗对功能食品柠檬草棕榈糖饮料特性的影响

Journal of Functional Food and Nutraceutical Pub Date : 2023-02-28 DOI: 10.33555/jffn.v4i2.102

I. Gede, Arie Mahendra Putra, L. Wrasiati, Dewa Ayu, Anom Yuarini, I.G.A.M. Wrasiati L.P Putra

{"title":"Effect of Adding Lemongrass Stalks on Characteristics of Herbal Drink Lemongrass - Palm Sugar as a Functional Food","authors":"I. Gede, Arie Mahendra Putra, L. Wrasiati, Dewa Ayu, Anom Yuarini, I.G.A.M. Wrasiati L.P Putra","doi":"10.33555/jffn.v4i2.102","DOIUrl":"https://doi.org/10.33555/jffn.v4i2.102","url":null,"abstract":"Palm sugar is a product made from the sap of lontar tree flowers. Palmira Indonesia has started to develop palm sugar products in the form of powder and drinks. The addition of lemongrass stalks can be used as an alternative to improve product characteristics. This study aims to determine the effect of adding lemongrass stalks and to obtain the sensory characteristics of the lemongrass palm sugar herbal drink. This research was conducted using a completely randomized experimental design with the proportion of lemongrass stalks (0%, 5%, 10%, 15%, 20%, and 25%). The data were analyzed by analysis of variance. If significant, then proceed with Duncan's Multiple Range Test. The results showed the addition of lemongrass had a very significant effect on the scoring test of taste attributes, significantly on the hedonic test of the taste attributes and not significantly on the hedonic test of the color attribute, total acceptance, and the scoring test of the color attribute. The best treatment that can be used to make a lemongrass-sugar palm herbal drink is a 10% addition of lemongrass stalks. The panelist's acceptance of the treatment was liked for taste, color, and total acceptance attributes with the taste scoring criteria being balanced brown sugar and lemongrass and color scoring criteria being red. This treatment was also containing an antioxidant activity was 69.64% with an IC50 was 694.50 ppm, a total dissolved solid was 0.52 Brix, and a color characteristic of L* 26.9, a* 23.16, and b* 37.1 with red oxide criteria.","PeriodicalId":15797,"journal":{"name":"Journal of Functional Food and Nutraceutical","volume":"106 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75767556","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

Use of Beta-Carotene Pigment to Improve Food Product Chemical and Sensory Qualities: A Review β -胡萝卜素色素在改善食品化学和感官品质中的应用综述

Journal of Functional Food and Nutraceutical Pub Date : 2023-02-28 DOI: 10.33555/jffn.v4i2.92

M. Rifqi, Muhammad Luthfan Haziman, Praboyo Ardin Islamawan, H. Hariadi, Dandy Yusuf

{"title":"Use of Beta-Carotene Pigment to Improve Food Product Chemical and Sensory Qualities: A Review","authors":"M. Rifqi, Muhammad Luthfan Haziman, Praboyo Ardin Islamawan, H. Hariadi, Dandy Yusuf","doi":"10.33555/jffn.v4i2.92","DOIUrl":"https://doi.org/10.33555/jffn.v4i2.92","url":null,"abstract":"Beta-carotene is a pigment that occurs widely and abundantly in nature. Beta-carotene can be found in some fruits and vegetables. Commonly, beta-carotene consistently bonds to other carotenoid compounds. Beta-carotene is a powerful colorant with beneficial effects on human health due to its ability to radical scavenging. Beta-carotene is obtained through the process of extraction with suitable solvent. The extraction method influenced the profile and quality of beta-carotene. The sonochemical approach using ultrasound, microwaves, and ohmic heating is eco-friendly and helps decrease the amount of solvent used, reduce the extraction time, increase the yield of beta-carotene from the sources, and increase the efficiency of the food applied. It is easier for consumers to accept natural dyes with high stability and efficiency. The present review describes detailed information about the quality of beta-carotene extract, isolation methods, and factors that affect the efficiency of natural food colorants applied to food products, which is helpful for the further development of food product formulations.","PeriodicalId":15797,"journal":{"name":"Journal of Functional Food and Nutraceutical","volume":"32 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74979220","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

Sensory and Bioactive Properties Response to Reformulation and Processing of Java-Tea-Based Functional Drink: a Review 爪哇茶功能性饮料的感官和生物活性特性对配方和加工的响应

Journal of Functional Food and Nutraceutical Pub Date : 2022-09-29 DOI: 10.33555/jffn.v4i1.99

Qurrata A'yuni, C. Wijaya, T. S. Mastuti, Sukarno

{"title":"Sensory and Bioactive Properties Response to Reformulation and Processing of Java-Tea-Based Functional Drink: a Review","authors":"Qurrata A'yuni, C. Wijaya, T. S. Mastuti, Sukarno","doi":"10.33555/jffn.v4i1.99","DOIUrl":"https://doi.org/10.33555/jffn.v4i1.99","url":null,"abstract":"Java-tea-based (Orthosiphon aristatus B. Miq) functional drink is reported to have privileges, mainly its physiological functions and bioactive properties such as antioxidant activity and antihyperglycemic ability. Java-tea-based functional drinks contain bioactive compounds from natural materials, including java-tea leaves, ginger, sappan-wood, curcuma, lime, and kaffir lime. Several innovations and challenges have been carried out during its development, affecting the drinks' quality and stability. The stability of the beverage, especially in the aspects of sensory and bioactive properties, is still considered inferior. This review focuses on the formulation and processing technology conducted from 2007 to 2019. In the case of the reformulation, it showed that the addition of kaffir lime extract, lime extract, and flavor enhancer could improve the sensory properties in terms of aroma and taste. Furthermore, the changes in the specific java-tea plants' variety as the main ingredient and replacing the sucrose with non-sucrose sweeteners increased the bioactive properties. Recently, the formula has been enriched with a red fruit oil emulsion to improve the drink's appearance due to contains abundant carotenoid pigments. However, the addition also created another hurdle, particularly in the flavor sensory aspect and emulsion stability. In the case of processing, applying microencapsulation and nanoencapsulation in java-tea drinks has increased the bioactive properties, especially antioxidant activity, and antihyperglycemic, and also improved the product's stability which prolonged the shelf life. The development of java-tea-based functional drinks might become a milestone to reference other similar product development.","PeriodicalId":15797,"journal":{"name":"Journal of Functional Food and Nutraceutical","volume":"21 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-09-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74783703","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

Intelligent Packaging as a pH-Indicator Based on Cassava Starch with Addition of Purple Sweet Potato Extract (Ipomoea batatas L.) 添加紫甘薯提取物的木薯淀粉ph指示剂智能包装研究

Journal of Functional Food and Nutraceutical Pub Date : 2022-09-21 DOI: 10.33555/jffn.v4i1.90

Safinta Nurindra Rahmadhia, Yanas Anggana Saputra, T. Juwitaningtyas, W. M. Rahayu

{"title":"Intelligent Packaging as a pH-Indicator Based on Cassava Starch with Addition of Purple Sweet Potato Extract (Ipomoea batatas L.)","authors":"Safinta Nurindra Rahmadhia, Yanas Anggana Saputra, T. Juwitaningtyas, W. M. Rahayu","doi":"10.33555/jffn.v4i1.90","DOIUrl":"https://doi.org/10.33555/jffn.v4i1.90","url":null,"abstract":"Intelligent packaging is an indicator that has the capability to the condition of packaged foods and their environment through an indicator. This study aims to determine anthocyanin levels, pH sensitivity, solubility, swelling, and water content in intelligent packaging based on cassava starch with the addition of purple sweet potato extract. The method of this research is separated into two stages, which are the extraction of purple sweet potato and the development of indicator film. Furthermore, this research is conducted to analyze the physico-chemical properties of the film. This research is used Completely Randomized Design (CRD) with various extracts on indicator films that are 0%; 5%; 10%; 15% (v/v). The results showed that the indicator film with 15% extract has the best pH sensitivity with the color result 76.07 (L), 23.56 (a), 7.88 (b), solubility 52.15%, swelling power 133.90%, and it has 15.46% water content. The addition of purple sweet potato extracts significantly affected the total anthocyanin of the film indicator and pH sensitivity. The more extracts added to the film, the more obvious the color changes, the higher the water content and solubility but the lower the swelling properties.","PeriodicalId":15797,"journal":{"name":"Journal of Functional Food and Nutraceutical","volume":"25 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-09-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87245903","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

A Review on the Health Benefits of Kalakai (Stenochlaena Palustris) 卡拉凯(Stenochlaena Palustris)的保健作用综述

Journal of Functional Food and Nutraceutical Pub Date : 2022-09-21 DOI: 10.33555/jffn.v4i1.98

F. I. Pandiangan, Edrick Alvaro Oslo, Fiona Destine, J. Josephine, Rania Anwar

引用次数: 1

The Potential of Glutinous Rice Tape Added with Lactobacillus plantarum Dad-13 and Saccharomyces boulardii as a Probiotic Food 添加植物乳杆菌Dad-13和博氏酵母菌的糯米带作为益生菌食品的潜力

Journal of Functional Food and Nutraceutical Pub Date : 2022-09-21 DOI: 10.33555/jffn.v4i1.96

W. A. Yulianto, D. Pujimulyani, Candrika Ayu Pratami

{"title":"The Potential of Glutinous Rice Tape Added with Lactobacillus plantarum Dad-13 and Saccharomyces boulardii as a Probiotic Food","authors":"W. A. Yulianto, D. Pujimulyani, Candrika Ayu Pratami","doi":"10.33555/jffn.v4i1.96","DOIUrl":"https://doi.org/10.33555/jffn.v4i1.96","url":null,"abstract":"Glutinous rice tape circulating in the community generally does not contain probiotic cells. However, adding Lactobacillus plantarum Dad-13 and Saccharomyces boulardii can increase its potential as a probiotic food. This study is aimed to determine the effect of using glutinous rice varieties and the addition of probiotic cells on the number of lactic acid bacteria (LAB) and yeast, levels of anthocyanins, antioxidant activity, as well as the preference level of glutinous rice tape produced. A completely randomized design with a factorial pattern was used in this study. The first factor was glutinous rice varieties (white and black), while the second was the probiotic inoculum type (Lactobacillus plantarum Dad 13 and Saccharomyces boulardii) which were added simultaneously or individually. The result show that adding the probiotic cells simultaneously or individually in the production of white and black glutinous rice tape increased the LAB amount by 2 log cycles and yeast by 1 log cycle. The addition of Saccharomyces boulardii together with Lactobacillus plantarum Dad-13, or individually, resulted in higher anthocyanin levels in black glutinous rice tape than white glutinous tape. The antioxidant activity of white glutinous rice tape was improved by the addition of probiotic cells. For the black glutinous rice tape, the antioxidant activity (87.57-88.61 %RSA) was higher than the activity of white glutinous rice tape (15.58-51.22 %RSA). Furthermore, adding Lactobacillus plantarum Dad-13 simultaneously with Saccharomyces boulardii increased the preference level on aroma, color, taste, texture, and overall, and produced the white glutinous rice tape that the panelists most favored.","PeriodicalId":15797,"journal":{"name":"Journal of Functional Food and Nutraceutical","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-09-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89798321","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

A Review of the Effectiveness Natural Pigment as Antidiabetic to Decrease the Significant Risk For COVID-19 Disease 天然色素抗糖尿病降低COVID-19疾病显著风险的研究进展

Journal of Functional Food and Nutraceutical Pub Date : 2022-03-01 DOI: 10.33555/jffn.v3i2.89

Alexander Sandra, Vincent Satya, S. Abdullah, Muzi Marpaung, A. Marpaung

引用次数: 1