Journal of Functional Food and Nutraceutical最新文献_第3页

Effect of Ethanol Concentration and Extraction Time with Microwave Assisted Extraction on Antioxidant Activity of Temulawak-Extract (Curcuma Xanthorrhiza.Roxb) 微波辅助提取乙醇浓度和提取时间对黄姜提取物抗氧化活性的影响

Journal of Functional Food and Nutraceutical Pub Date : 2022-03-01 DOI: 10.33555/jffn.v3i2.86

A. Septiana, E. Wuryatmo

引用次数: 0

The Characteristics of Synbiotic Yoghurt Ice Cream Made from Ice Cream Mix and Purple Yam Yoghurt (Dioscorea alata) 以冰淇淋混合物和紫山药酸奶为原料合成酸奶冰淇淋的特性研究

Journal of Functional Food and Nutraceutical Pub Date : 2022-02-28 DOI: 10.33555/jffn.v3i2.82

Rosida, U. Sarofa, Raden Roro Regita Prasetyo Wardhani

{"title":"The Characteristics of Synbiotic Yoghurt Ice Cream Made from Ice Cream Mix and Purple Yam Yoghurt (Dioscorea alata)","authors":"Rosida, U. Sarofa, Raden Roro Regita Prasetyo Wardhani","doi":"10.33555/jffn.v3i2.82","DOIUrl":"https://doi.org/10.33555/jffn.v3i2.82","url":null,"abstract":"Synbiotic yoghurt ice cream is a kind of ice cream made from ice cream mix (milk, skim milk and sugar) and purple yam yoghurt as the main ingredient. The inulin, prebiotic compound of purple yam, inulin, can trigger the growth of beneficial bacteria so it would beneficial for the health. The addition of stabilizer, xanthan gum, aims to produce yoghurt ice cream with a soft texture. The aim of this study to determine the effect of proportion of ice cream mix:yoghurt and concentration of xanthan gum on yoghurt ice cream characteristics. This study used a completely randomized design-factorial pattern with two factors and three replications. The factors are proportion of ice cream mix:yoghurt (70:30; 60:40; 50:50) and concentration of xanthan gum (0.1%; 0.2%; 0.3.%). The observed data were analyzed using ANOVA, followed by DMRT test at 5% level if there were significant differences. The study revealed that the best treatment, based on physicochemical properties of ice cream, is the proportion of ice cream mix:yoghurt (60:40) and xanthan gum concentration (0.2%) with total LAB of 8.55 log CFU/ml; overrun 27.69%; melting time 13.51 min/10 gr; total dissolved solids 31.00 OBrix; viscosity 517.00 mPas. \u0000Keywords: yoghurt ice cream, synbiotic, purple water yam, xanthan gum","PeriodicalId":15797,"journal":{"name":"Journal of Functional Food and Nutraceutical","volume":"6 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89546650","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

Experimental Design-Assisted Optimization of Chromatographic Method for the Simultaneous Quantitation of Phenolic Compounds in Dried Flowers Extract 干花提取物中酚类化合物同时定量的色谱法实验设计辅助优化

Journal of Functional Food and Nutraceutical Pub Date : 2022-02-28 DOI: 10.33555/jffn.v3i2.88

Mira Thorvaldsson, Nurul Mutmainah, Asadin Briliantama, Sitti Rahmawati, Ashari Priyanto, Pargiyanti, W. Setyaningsih

{"title":"Experimental Design-Assisted Optimization of Chromatographic Method for the Simultaneous Quantitation of Phenolic Compounds in Dried Flowers Extract","authors":"Mira Thorvaldsson, Nurul Mutmainah, Asadin Briliantama, Sitti Rahmawati, Ashari Priyanto, Pargiyanti, W. Setyaningsih","doi":"10.33555/jffn.v3i2.88","DOIUrl":"https://doi.org/10.33555/jffn.v3i2.88","url":null,"abstract":"This research aimed to develop and validate a reversed phase-high performance liquid chromatography method to determine phenolic compounds in dried flowers extract simultaneously. The research was divided into two parts: (1) optimization of the separation condition employing a Box Behnken design, and (2) validation test including assessment for the precision, accuracy, and method applicability of a High-Performance Liquid Chromatography (HPLC) coupled with Diode Array Detector (DAD). The studied factors for the optimization of the separation condition were flow rate (0.8−1.2 ml min-1), percentage of the mobile phase at the beginning (0−20% phase B), and end (70−100% phase B) of the gradient program. It was statistically evinced that the chromatographic resolutions (Rs>1.0) indicated acceptable separation for protocatechuic acid, p-hydroxybenzoic acid, protocatechuic aldehyde, vanillic acid, p-coumaric acid, and ferulic acid. A fast separation method (8.00 min) was achieved by applying the optimum condition of a flow rate of 1 mL min-1, mobile phase composition of 20% acidified methanol at the beginning, and 100% acidified methanol at the end of the gradient program. The validation was then performed for the developed method assuring high precision and accuracy. Additionally, the HPLC-DAD method was successfully applied to determine the phenolic compounds in three dried flower extracts revealing that the method was reliable for routine analyses.","PeriodicalId":15797,"journal":{"name":"Journal of Functional Food and Nutraceutical","volume":"14 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87447994","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

Dragon Fruit Peel Extract and Encapsulated Catfish Oil Formulation in Gummy Candy with Potential In Vitro Antihyperglycemia Properties 火龙果皮提取物和包封鲶鱼油在软糖中具有潜在的体外抗高血糖性能

Journal of Functional Food and Nutraceutical Pub Date : 2022-02-28 DOI: 10.33555/jffn.v3i2.87

Jovita Aurelia, Felicia Trifena, Kelvin Levi, Maria Marcella, Septiyani, Widya Agustinah

{"title":"Dragon Fruit Peel Extract and Encapsulated Catfish Oil Formulation in Gummy Candy with Potential In Vitro Antihyperglycemia Properties","authors":"Jovita Aurelia, Felicia Trifena, Kelvin Levi, Maria Marcella, Septiyani, Widya Agustinah","doi":"10.33555/jffn.v3i2.87","DOIUrl":"https://doi.org/10.33555/jffn.v3i2.87","url":null,"abstract":"Red dragon (Hylocereus polyrhizus) fruit peel as household waste was still underutilized although it was high in bioactive compounds with antioxidant and antidiabetic properties. The oil extract of freshwater fish, such as catfish (Pangasius sp.) was high in monounsaturated fatty acids with reported antihyperglycemia properties. The objectives of this study were to encapsulate catfish oil extract, determine the most liked formulation of gummy candy with dragon fruit peel extract and encapsulated fish oil beads content, and analyze the proximate content and in vitro α-amylase inhibition activity of the most liked gummy candy formulation. The methods consisted of dragon fruit peel extraction, encapsulation of catfish oil extract using sodium alginate, gummy candy formulation, sensory evaluation, and analysis of color, proximate, and α-amylase inhibition activity. Twenty five percent w/w of the gummy candy ingredients were composed of the extracts and encapsulation beads at 1:1, 1:3, and 3:1 weight ratios. Encapsulation of the fish oil could mask the fishy odor in the gummy candy. All formulation could be molded into gummy candy perfectly and showed chewy texture. The addition of dragon fruit peel extract could increase the yellowness value, while the fish oil beads decreased the lightness value of the candy. The most liked gummy candy formulation was F3 (ratio 3:1). It was composed of 54.47% water, 1.59% db ash, 5.77% db fat, 1.82% db protein, 36.36% db carbohydrates and showed 46.49% α-amylase inhibition activity.","PeriodicalId":15797,"journal":{"name":"Journal of Functional Food and Nutraceutical","volume":"23 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75512760","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

Candlenut Milk and Cream Application for Non-Dairy Ice Cream with Higher Polyunsaturated Fatty Acid 蜡烛乳和奶油在含较高多不饱和脂肪酸的非乳制品冰淇淋中的应用

Journal of Functional Food and Nutraceutical Pub Date : 2021-08-31 DOI: 10.33555/JFFN.V3I1.77

H. Wijaya, S. A. Fortunata, Della Rahmawati

{"title":"Candlenut Milk and Cream Application for Non-Dairy Ice Cream with Higher Polyunsaturated Fatty Acid","authors":"H. Wijaya, S. A. Fortunata, Della Rahmawati","doi":"10.33555/JFFN.V3I1.77","DOIUrl":"https://doi.org/10.33555/JFFN.V3I1.77","url":null,"abstract":"Lower ability to digest lactose limits the consumption of dairy products for children and teenagers. Candlenut is a known source of polyunsaturated fatty acid that can be processed into candlenut milk and cream as an alternative ingredient in the production of non-dairy food products, such as candlenut ice cream. However, the application of candlenut to the food products requires some optimizations. This research aimed to explore the optimized formula and overcome the limitations in nutritional requirement, sensory acceptance, and saponin content. Compared to dairy products, the utilization of candlenut will result in undesirable texture due to its unsaturated fatty acid content. The addition of stabilizer was able to improve the texture and was comparable to the dairy ice cream. The formulation was optimized by Design Expert software, resulted in selected formula using 49.7% candlenut cream, 29.8% of candlenut milk, 19.9% of sugar, and 0.55% stabilizer which had score 7.07±1.3 (“like moderately”) of the overall acceptance by hedonic test. The iodine value of the candlenut ice cream was higher (21.56 ± 0.60) compared to dairy ice cream (4.89 ± 0.13). The selected formula of candlenut ice cream also passed the Indonesian National Standard (SNI) in fat, sugar, protein content, total soluble solid and total plate count spoilage aspects. The saponin content (49.34 ± 0.23) was also in the range of daily intake limit.","PeriodicalId":15797,"journal":{"name":"Journal of Functional Food and Nutraceutical","volume":"37 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83650864","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

Non-Soy Legumes as Alternative Raw Ingredient for Tempe Production in Indonesia with Additional Health Benefits: a Review 非大豆豆类作为印尼豆豉生产的替代原料，具有额外的健康益处:综述

Journal of Functional Food and Nutraceutical Pub Date : 2021-08-31 DOI: 10.33555/JFFN.V3I1.73

Della Rahmawati, M. Gunawan-Puteri, E. Santosa

引用次数: 0

Screening of Immunostimulatory Activity from Indonesian Kampung (Gallus domesticus) Egg White Water Extract: in vitro study 印尼甘蓬(家禽)蛋清水提取物免疫刺激活性的体外筛选研究

Journal of Functional Food and Nutraceutical Pub Date : 2021-08-31 DOI: 10.33555/JFFN.V3I1.68

Rizka Mulyani, E. Harmayani, Nurliyani, M. Ishida, K. Nishi, T. Sugahara

{"title":"Screening of Immunostimulatory Activity from Indonesian Kampung (Gallus domesticus) Egg White Water Extract: in vitro study","authors":"Rizka Mulyani, E. Harmayani, Nurliyani, M. Ishida, K. Nishi, T. Sugahara","doi":"10.33555/JFFN.V3I1.68","DOIUrl":"https://doi.org/10.33555/JFFN.V3I1.68","url":null,"abstract":"The most popular Indonesian native chicken, known as kampung chicken, is maintained under free-range conditions therefore it is prone to high environmental stress. Indonesian native chicken and its product are always regarded as having health benefits compared to commercial chicken by Indonesian society. But there is still limited report regarding Indonesian native chicken and its product. This study focused on screening immunostimulatory activity from Indonesian native chicken egg white using in vitro approaches as a functional food. Indonesian native chicken egg white (NEW) was extracted using distilled water supplemented to human-human hybridoma HB4C5 cells to examine the IgM production stimulating activity using ELISA. The gene expression was also examined using qRT-PCR. The ability of NEW on stimulating immunoglobulin production by mouse splenocytes was analyzed. Commercial egg white water extract (CEW) was used as a comparison. The data were analyzed using One-way ANOVA and continued by using post-hoc analysis using Tukey’s multiple comparison test. The results showed that NEW and CEW modulated IgM production by the HB4C5 cells 8.72-fold and 6.75-fold, respectively, compared to control. NEW stimulated immunoglobulin (Ig) production by the mouse splenocytes higher than CEW. To conclude, NEW provides an immunostimulating activity that can potentially act as a health-promoting food.","PeriodicalId":15797,"journal":{"name":"Journal of Functional Food and Nutraceutical","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77290992","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

Soybean and wild soybean genetic diversity for new functional food resources, focusing on tocopherol, lutein, and saponin 大豆和野生大豆的遗传多样性为新的功能性食品资源，重点是生育酚、叶黄素和皂苷

Journal of Functional Food and Nutraceutical Pub Date : 2020-08-31 DOI: 10.33555/jffn.v2i1.53

Maria Stefanie Dwiyanti

{"title":"Soybean and wild soybean genetic diversity for new functional food resources, focusing on tocopherol, lutein, and saponin","authors":"Maria Stefanie Dwiyanti","doi":"10.33555/jffn.v2i1.53","DOIUrl":"https://doi.org/10.33555/jffn.v2i1.53","url":null,"abstract":"Soybean has been a major protein source for people in East and Southeast Asia. It contains numerous secondary metabolites that are useful for human and animal health, such as isoflavones, polyphenols, tocopherols, lutein, carotenoids, and saponins. Isoflavones are the most popular nutraceutical compounds of soybean. Several soybean varieties having high isoflavones have been developed and utilized as functional food resources. Tocopherols, lutein, and saponins are also antioxidants present in soybean seeds. Tocopherols are known as vitamin E, whereas lutein has potential to prevent age-related macular degeneration. DDMP saponins in soybean is reported to inhibit HIV infection in vitro and prevent colon cancer. Screening of soybean germplasm showed that soybean holds a large genetic diversity of content and composition of tocopherols, lutein and saponins that can be utilized to breed new soybean cultivars. In addition, the wild counterpart of soybean (wild soybean) can also be source of genetic variations useful for soybean breeding. This review will summarize studies on genetic diversity of tocopherols, lutein, and saponins found in soybean and wild soybean.","PeriodicalId":15797,"journal":{"name":"Journal of Functional Food and Nutraceutical","volume":"82 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82372328","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

Evaluation of Phytochemical Activities of Aqueous and Ethanolic Garlic Peel Extract 大蒜皮水提物和乙醇提物的植物化学活性评价

Journal of Functional Food and Nutraceutical Pub Date : 2019-08-30 DOI: 10.33555/jffn.v1i1.20

S. A. Fortunata, Della Rahmawati, Dylan Andika

{"title":"Evaluation of Phytochemical Activities of Aqueous and Ethanolic Garlic Peel Extract","authors":"S. A. Fortunata, Della Rahmawati, Dylan Andika","doi":"10.33555/jffn.v1i1.20","DOIUrl":"https://doi.org/10.33555/jffn.v1i1.20","url":null,"abstract":"Garlic plant has been known to have various beneficial properties beside as a condiment. However, the garlic peel is still considered as waste and the research of its functional properties are still very limited. The purpose of this study was to explore the potential phytochemical activities of garlic peel extract which might be utilized as natural food additive or even functional ingredient in the future. The experiment was divided to two phases. The first phase identifies and compares the phytochemical content and activities between aqueous and ethanolic extract. The presence of saponins was detected along with the absence of alkaloids on both aqueous and ethanolic extract. The aqueous extract possessed lower flavonoid content, higher phenolic content and stronger antioxidant activity compared to the ethanolic peel extract. Ethanolic extract did not exhibit any antimicrobial activity against S.cerevisiae, while aqueous extract showed the activity against S.cerevisiae. Moreover, both types of extract also did not show any α-glucosidase inhibition activity. In the second phase, optimization attempts for extraction method were done and it was found that the highest amount of antioxidant activity along with flavonoid and phenolic content could be obtained by changing the raw material-solvent ratio to 20 gr/1000ml.","PeriodicalId":15797,"journal":{"name":"Journal of Functional Food and Nutraceutical","volume":"114 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74537268","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: 4

Perception of Millennial Generation Toward Functional Food in Indonesia 印尼千禧一代对功能食品的看法

Journal of Functional Food and Nutraceutical Pub Date : 2019-08-21 DOI: 10.33555/jffn.v1i1.11

I. Amaliah, W. David, A. Ardiansyah

{"title":"Perception of Millennial Generation Toward Functional Food in Indonesia","authors":"I. Amaliah, W. David, A. Ardiansyah","doi":"10.33555/jffn.v1i1.11","DOIUrl":"https://doi.org/10.33555/jffn.v1i1.11","url":null,"abstract":"Currently, functional foods trend are growing and developing in Indonesia. Consumer’s perceptions is one important factor to picture consumer knowledge and attitude in the future. The aim of this study is to determine the perception of millennial generation toward functional food in Indonesia. An online cross sectional survey was carried out among 1982 respondents (age between 18-38 years) and distributed via social media platform during two weeks on April 2018. The questionnaire measured demographic characteristics, awareness, knowledge, the priority to purchase, and future buying motivations on functional food. The result showed that 55% of respondents claimed that they had been aware of functional food. The knowledge of respondent regarding health component was still insufficient. The most important reasons for purchasing functional food were health benefit, availability, affordability, tasty, easy to consume, and clear label information. Most of millennial generation was interested in purchasing functional food in the future. In conclusion, this study provide the information how’s millennial generation perception regarding functional food in Indonesia and might be contribute to increase the development of functional food in Indonesia.","PeriodicalId":15797,"journal":{"name":"Journal of Functional Food and Nutraceutical","volume":"101 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-08-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90520084","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: 8