Journal of Functional Food and Nutraceutical最新文献

{"title":"Stabilization of red melinjo peel (gnetum gnemon L.) ethyl acetate extract as antibacterial agent","authors":"Johan Honga, Adolf J. N. Parhusip, Nuri Arum Anugrahati, W. S. Sinaga, V. Angel","doi":"10.33555/jffn.v1i1.7","DOIUrl":"https://doi.org/10.33555/jffn.v1i1.7","url":null,"abstract":"Melinjo (GnetumgnemonL.) is a typical Indonesian plant that has many benefits such as antimicrobial agent. The aim of this study was to determine the antimicrobial activity of red melinjo peel extract. In this study, extraction was conducted by maceration using ethyl acetate as solvent for 24 hours at room temperature. 4-16% red melinjo peel extract (w/v) could inhibit the growth of Staphylococcus aureusATCC 6538, Listeria monocytogenesATCC 7644 and SalmonellaTyphi ATCC 14028. However 4-16% red melinjo peel extract could not inhibit the growth of Candida albicansATCC 10231. In stability test, the selected extract had a stable inhibition at pH 4-7, heat treatment 65oC-95oC for 30 minutes, salt 1%-5%, and sugar 10%-50%. The selected extract produced the biggest inhibition diameter at low pH (pH 4) and produced the smallest inhibition diameter at neutral pH (pH 7). Heat treatment 65oC for 30 minutes produced the biggest inhibition diameter among tested bacteria and decreased with increasing heating temperature. Addition of 1-5% NaCl and 10-50% sucrose worked synergistically with the selected extract in inhibit the growth of the tested bacteria.","PeriodicalId":15797,"journal":{"name":"Journal of Functional Food and Nutraceutical","volume":"537 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-08-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85054358","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":"Editorial Preface","authors":"Journal Manager Jffn","doi":"10.33555/jffn.v1i1.18","DOIUrl":"https://doi.org/10.33555/jffn.v1i1.18","url":null,"abstract":"Welcome to the inaugural issue of Journal of Functional Foods and Nutraceuticals (JFFN).  It is my great privilege and pleasure to present the inaugural volume of this new peer-reviewed   journal, a joint publishing journal of Perhimpunan Penggiat Pangan FungsionaI dan Nutraceutical Indonesia (P3FNI) or Indonesian Society of Funtional Foods and Nutraceuticals (ISFFN) and Research Center of Food and Health, Swiss Geman University (SGU). JFFN is a frontier publication devoted to strengthen the development of functional foods, from theoretical aspects to application-dependent studies and the validation of emerging technologies, which naturally complement each other, as well as any grass root issues for practitioners. JFFN aims to provide a highly readable and valuable contribution literature to emerging interest in functional foods science and technology in Indonesia Society. The journal is also dedicated to encourage early bird authors to experience publishing in an international journal by providing a friendly tutorial.   \u0000This first issue comprises five manuscripts, connected by a unifying theme: “Functional Food and Nutraceutical for Community Health”.  The presented articles can be categorized into the following groups: \u0000 \u0000Basic research evaluating the functional activities \u0000Social studies on consumer trends on functional food \u0000 \u0000It is our hope that the articles of this first issue will become a valuable resource for the readers of JFFN, and will stimulate further research into the vibrant world of functional foods. \u0000As the chairman of P3FNI, I would like to use this inauguration occasion to thank many people who supported the idea to create a new journal JFFN and provided the opportunity for the journal to be born, in particular Dr. Maria S. Gunawan-Putri. I also deeply appreciate the hearty support of SGU as we strive to make JFFN the most authoritative journal on the field of functional foods. Furthermore, as the editor in chief, I would like to extend my sincere thanks to all members of the editorial and the advisory boards, whose service, dedication, and commitment have made the creation of this journal possible. I would also like to acknowledge the highly appreciative effort to all of manuscript reviewers for providing valuable comments and suggestions to the authors. As we are working together, we aim to continue to strive for quality and excellence in published articles. It is without doubt that the success of our journal depends highly on the author contribution of articles. Through seamless collaboration with all of our authors, we aim to continue to strive for quality and excellence in publishing articles. \u0000It is our hope that JFFN could deliver valuable and interesting information to the nationwide and worldwide community of food science, and stimulate further exciting research in the diverse area of functional foods and nutraceuticals. I am certain that this first issue will be followed by many others, providing high quality report","PeriodicalId":15797,"journal":{"name":"Journal of Functional Food and Nutraceutical","volume":"36 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-08-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73520941","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":"Study on Functional Ingredients and Claims of Ready to Drink (RTD) Fruit Juice in Modern Retail","authors":"Hendry Noer Fadlillah, T. Nurkhoeriyati, Lira Felanesa, Andika Wahyu Utomo","doi":"10.33555/jffn.v1i1.5","DOIUrl":"https://doi.org/10.33555/jffn.v1i1.5","url":null,"abstract":"Fruit juices are well known as healthy food.  Consumers consume fruit juices not only to get refreshment, but also to get health benefits. The aims of this research are to identify health-related claims in juices and functional ingredients used to meet the regulation on claim requirement. The research was conducted by collecting RTD (ready to drink) juice in modern retail. All of the information on the label is recorded, identified, and classified based on regulation document, then processed and analyzed statistically. The result show, 70% of product samples provide claims on the label.  Claim on vitamin C is the most favorite one. As much as 52% of claimed products contain vitamin C – related claim. After vitamin C, the next popular claims are regarding dietary fiber (11%) and vitamin A (10%).  Interestingly, 63% of claimed products provide more than one nutrient claims. They combine two or more nutrients content as the claim, such as vitamin C and vitamin A, fiber and vitamin C, etc. There is 20% of RTD fruit juice enriched or fortified by functional ingredients, mostly in vitamin premix.  It means, claims are not only given by addition of functional ingredients from the outside.  RTD juice industries are still able to provide the claim, without fortification or enrichment, if they can maintain the nutrient content of raw material to meet requirement of regulation on claim.","PeriodicalId":15797,"journal":{"name":"Journal of Functional Food and Nutraceutical","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-08-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76105205","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":"Anti-inflammatory activity of pectic enzyme-treated pectin on lipopolysaccharide-induced RAW 264.7 cells","authors":"Cian-Song Huang, Qiaoxin Li, D. Lo, Yuh-Tai Wang, Ming‐Chang Wu","doi":"10.33555/jffn.v1i1.14","DOIUrl":"https://doi.org/10.33555/jffn.v1i1.14","url":null,"abstract":"The purpose of this study was to investigate the ability and pathway of the pectic enzyme-treated (PET) pectin to inhibit the inflammation of macrophage RAW 264.7 induced by lipopolysaccharide. Results showed that PET-pectin produced from 1% substrate and 48 h reaction time had the highest antioxidative activity, thus these parameters were used to produce PET-pectin used in this study. PET-pectin showed no cell cytotoxicity to normal macrophage RAW 264.7 and reduce the nitrite secretion from LPS-induced RAW 264.7 by 20%. Finally, the expression of cytokines, including NO synthase (iNOS), nitric oxide (NO), cyclooxygenase-2 (COX-2), nuclear factor kappa-light-chain-enhancer of activated B cells (NF-κB) and tumor necrosis factor (TNF-α) were analyzed by western blot. In the western blot method, it was found that iNOS, COX-2, NF-κB, TNF-α and other proteins that activated NO production had a downtrend. It was found that PET-pectin possess promising activity to mitigate the inflammatory response.","PeriodicalId":15797,"journal":{"name":"Journal of Functional Food and Nutraceutical","volume":"23 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-08-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83241429","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}