Syahraeni Kadir, Abdul Rahim, R. Rahmatu, Nuralam, G. Hutomo, Bahrudin, C. A. Salingkat, Iyan Andriani, Siti Marwiah
The aim of this study was to obtain the optimum concentration of phosphate butyrylated arenga starches (PBAS) of bioplastic based on the physicochemical and sensory properties. The PBAS was obtained by dual modification of native arenga starch through butyrylation using 5% butyric anhydride and crosslinking using 6% a mixture of sodium trimetaphosphate (STMP) and sodium tripolyphosphate (STPP) at 99:1 (w/w). The concentration of the PBAS tested varied at 4.7; 5.0; 5.3; 5.7; 6.0; 6.3; 6.7; 7.0; and 7.3% (w/v) with three replications so that there were 27 experimental units used. The thickness, water holding capacity (WHC), oil holding capacity (OHC), swelling power, solubility, water vapor transmission rate (WVTR), water content, pH, biodegradation and properties of sensory were investigated. Results showed that the thickness, solubility, WVTR and water content of bioplastics increased with the increase in the concentrations of PBAS. On the other hand, WHC and OHC, swelling power, pH, and biodegradation decreased along with the increase in PBAS concentrations. Sensory color of bioplastics increased, while texture, aroma and overall acceptability decreased with the increase in PBAS concentrations. The concentration of PBAS at 7.0% was optimum for the physicochemical and sensory properties of bioplastics as indicated by low WVTR and water content as well as panelist preference on bioplastic texture. Keywords: Phosphate butyrylated arenga starches; Physicochemical of bioplastic; Sensory of bioplastic.
{"title":"Physicochemical and sensory characteristics of bioplastics from phosphate butyrylated arenga starches","authors":"Syahraeni Kadir, Abdul Rahim, R. Rahmatu, Nuralam, G. Hutomo, Bahrudin, C. A. Salingkat, Iyan Andriani, Siti Marwiah","doi":"10.9755/ejfa.2023.3203","DOIUrl":"https://doi.org/10.9755/ejfa.2023.3203","url":null,"abstract":"The aim of this study was to obtain the optimum concentration of phosphate butyrylated arenga starches (PBAS) of bioplastic based on the physicochemical and sensory properties. The PBAS was obtained by dual modification of native arenga starch through butyrylation using 5% butyric anhydride and crosslinking using 6% a mixture of sodium trimetaphosphate (STMP) and sodium tripolyphosphate (STPP) at 99:1 (w/w). The concentration of the PBAS tested varied at 4.7; 5.0; 5.3; 5.7; 6.0; 6.3; 6.7; 7.0; and 7.3% (w/v) with three replications so that there were 27 experimental units used. The thickness, water holding capacity (WHC), oil holding capacity (OHC), swelling power, solubility, water vapor transmission rate (WVTR), water content, pH, biodegradation and properties of sensory were investigated. Results showed that the thickness, solubility, WVTR and water content of bioplastics increased with the increase in the concentrations of PBAS. On the other hand, WHC and OHC, swelling power, pH, and biodegradation decreased along with the increase in PBAS concentrations. Sensory color of bioplastics increased, while texture, aroma and overall acceptability decreased with the increase in PBAS concentrations. The concentration of PBAS at 7.0% was optimum for the physicochemical and sensory properties of bioplastics as indicated by low WVTR and water content as well as panelist preference on bioplastic texture. Keywords: Phosphate butyrylated arenga starches; Physicochemical of bioplastic; Sensory of bioplastic.","PeriodicalId":11648,"journal":{"name":"Emirates Journal of Food and Agriculture","volume":"22 1","pages":""},"PeriodicalIF":1.1,"publicationDate":"2023-12-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139159875","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Muhamad Zahid Muhamad, N. Kamarulzaman, N. Nawi, M. Shamsudin, Jamaliah Laham
Pineapple cultivation proves to be a significant component of Malaysia's agricultural sector. This research was aimed at quantifying technical efficiency of Johor small-scale pineapple agriculturists. Stochastic Frontier Analysis (SFA), a statistical method used to estimate production or cost frontiers, was the preferred method for this purpose. This approach was also used to identify key elements, such as socio-economic characteristics, that influence technical implementation in pineapple farms. A total of 290 pineapple growers participated in the study, and data was collected between 2019 and 2021 during the growing season. The mean observed score of 0.681 is an indication of agriculturists non- maximum efficiency operation activity. However, the inefficiency model showed that aspects such as agricultural experience, extension visits, and participation in workshops significantly reduced inefficiency. The main problem in production points to suboptimal farming applications: agriculturists abstain from using all available agricultural inputs to achieve maximum production. The findings of the study emphasise the need for agriculturists’ proficiency refinement and upskilling in pineapple cultivation agrarian andragogy. Keywords: stochastic frontier analysis, technical efficiency
{"title":"Assessing Technical Efficiency in Malaysian Pineapple Farms: A Stochastic Frontier Analysis Approach","authors":"Muhamad Zahid Muhamad, N. Kamarulzaman, N. Nawi, M. Shamsudin, Jamaliah Laham","doi":"10.9755/ejfa.2023.3201","DOIUrl":"https://doi.org/10.9755/ejfa.2023.3201","url":null,"abstract":"Pineapple cultivation proves to be a significant component of Malaysia's agricultural sector. This research was aimed at quantifying technical efficiency of Johor small-scale pineapple agriculturists. Stochastic Frontier Analysis (SFA), a statistical method used to estimate production or cost frontiers, was the preferred method for this purpose. This approach was also used to identify key elements, such as socio-economic characteristics, that influence technical implementation in pineapple farms. A total of 290 pineapple growers participated in the study, and data was collected between 2019 and 2021 during the growing season. The mean observed score of 0.681 is an indication of agriculturists non- maximum efficiency operation activity. However, the inefficiency model showed that aspects such as agricultural experience, extension visits, and participation in workshops significantly reduced inefficiency. The main problem in production points to suboptimal farming applications: agriculturists abstain from using all available agricultural inputs to achieve maximum production. The findings of the study emphasise the need for agriculturists’ proficiency refinement and upskilling in pineapple cultivation agrarian andragogy. Keywords: stochastic frontier analysis, technical efficiency","PeriodicalId":11648,"journal":{"name":"Emirates Journal of Food and Agriculture","volume":"731 1","pages":""},"PeriodicalIF":1.1,"publicationDate":"2023-12-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139160371","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The increase of obesity and its metabolic comorbidities have led to a growing consumption of sugar-free products, where sucrose is replaced by low-calorie sweeteners. Since the discovery of the synthesis of saccharin, progressively more non-nutritive sweeteners have been produced and consumed, as they release none or only very small amounts of energy. In this context, traditional synthetic food sweeteners are largely used, because they have a higher sweetener power than most of the sweeteners of natural origin. Yet, due to their potential risks, some of them are being replaced by those obtained from natural origins with high sweetening power, such as thaumatins and neohesperidin DC, or by synthetic sweeteners with an even greater sweetener power, with advantame as the one with the highest sweetening power. Yet, numerous side effects of synthetic sweeteners have been reported (namely, stomach and liver problems, allergic reactions, nausea, vomiting, changes in behaviour, cognitive problems, genotoxicity and carcinogenic effects), whereas those naturally derived seem to have less important health problems associated. Moreover, some sweeteners of natural origin, such as polyols, have a low sweetening power, which makes them less effective, but have other functions in food processing. To further understand the implications of using synthetic and natural-derived food sweeteners, this review aims to provide a synoptical approach on chemical characteristics, properties, uses and side effects of those which are currently allowed and applied during food processing mostly considering the authorized sweeteners in European Union. Keywords: Side effects of sweeteners; Sweetener food additives; Sweeteners of natural origin; Sweeteners of synthetic origin; Sweeteners applications
{"title":"Sweetener Food Additives: A Synoptical Overview on Their Chemical Properties, Applications in Food Products and Side Effects","authors":"Maria Manuela Silva, F. Reboredo, F. Lidon","doi":"10.9755/ejfa.2023.3202","DOIUrl":"https://doi.org/10.9755/ejfa.2023.3202","url":null,"abstract":"The increase of obesity and its metabolic comorbidities have led to a growing consumption of sugar-free products, where sucrose is replaced by low-calorie sweeteners. Since the discovery of the synthesis of saccharin, progressively more non-nutritive sweeteners have been produced and consumed, as they release none or only very small amounts of energy. In this context, traditional synthetic food sweeteners are largely used, because they have a higher sweetener power than most of the sweeteners of natural origin. Yet, due to their potential risks, some of them are being replaced by those obtained from natural origins with high sweetening power, such as thaumatins and neohesperidin DC, or by synthetic sweeteners with an even greater sweetener power, with advantame as the one with the highest sweetening power. Yet, numerous side effects of synthetic sweeteners have been reported (namely, stomach and liver problems, allergic reactions, nausea, vomiting, changes in behaviour, cognitive problems, genotoxicity and carcinogenic effects), whereas those naturally derived seem to have less important health problems associated. Moreover, some sweeteners of natural origin, such as polyols, have a low sweetening power, which makes them less effective, but have other functions in food processing. To further understand the implications of using synthetic and natural-derived food sweeteners, this review aims to provide a synoptical approach on chemical characteristics, properties, uses and side effects of those which are currently allowed and applied during food processing mostly considering the authorized sweeteners in European Union. Keywords: Side effects of sweeteners; Sweetener food additives; Sweeteners of natural origin; Sweeteners of synthetic origin; Sweeteners applications","PeriodicalId":11648,"journal":{"name":"Emirates Journal of Food and Agriculture","volume":"289 1","pages":""},"PeriodicalIF":1.1,"publicationDate":"2023-12-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139160948","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Dhouha Aloui, Fatma Kalleli, M. M’hamdi, Mariem Manaa, G. Abid, C. Karmous
The purpose of this study was to investigate the impact of marine algal extract as foliar spray on growth, physiological, mineral composition, different osmoprotectant levels, various parts of antioxidant system, and gene expression of greenhouse lettuce (Lactuca sativa L.) plants grown under saline conditions (50mM and 100mM). Through LC/MS analysis, the algal extract's phenolic composition was determined by its abundance in quinic acid, gallic acid, kaempferol and luteolin. The concentration of leaf proline increased while the biomass production, chlorophyll fluorescence, SPAD index and mineral composition all decreased as a result of salt stress. The salt-stress tolerance mechanism in lettuce involved the expression of genes that encode antioxidant enzymes, including LsSOD, LsCAT, and LsAPX, in both stressed and control plants, which demonstrates their important roles. The findings revealed that plants that were treated with marine algal extract had a greater ability to handle salt challenge, as evidenced by a significant (p < 0.05) increase in plant growth, SPAD index, Fv/Fm ratio, a better nutritional status in addinto a better osmoprotection against salt stress. Malondialdehyde level, Hydrogen peroxide and stability index levels were significantly decreased. Furthermore, the antioxidant system saw a significant improvement, as demonstrated by the increased activity of catalase (CAT), superoxide dismutase (SOD), catalase (CAT) and ascorbate peroxidase (APX) under moderate stress conditions (50mM) and more abundant LsCAT transcripts in the stressed plants. Overall, our findings indicate that marine algal extract appears to be an effective biostimulant product for treating lettuce under saline conditions. Keywords: antioxidant enzymes, chlorophyll fluorescence, gene expression, growth performance, Lactuca sativa L., marine algal extract, mineral composition, osmoprotectants.
{"title":"Marine Algal Extract as a Biostimulant to Improve Tolerance to Salinity in Lettuce Plants","authors":"Dhouha Aloui, Fatma Kalleli, M. M’hamdi, Mariem Manaa, G. Abid, C. Karmous","doi":"10.9755/ejfa.2023.3199","DOIUrl":"https://doi.org/10.9755/ejfa.2023.3199","url":null,"abstract":"The purpose of this study was to investigate the impact of marine algal extract as foliar spray on growth, physiological, mineral composition, different osmoprotectant levels, various parts of antioxidant system, and gene expression of greenhouse lettuce (Lactuca sativa L.) plants grown under saline conditions (50mM and 100mM). Through LC/MS analysis, the algal extract's phenolic composition was determined by its abundance in quinic acid, gallic acid, kaempferol and luteolin. The concentration of leaf proline increased while the biomass production, chlorophyll fluorescence, SPAD index and mineral composition all decreased as a result of salt stress. The salt-stress tolerance mechanism in lettuce involved the expression of genes that encode antioxidant enzymes, including LsSOD, LsCAT, and LsAPX, in both stressed and control plants, which demonstrates their important roles. The findings revealed that plants that were treated with marine algal extract had a greater ability to handle salt challenge, as evidenced by a significant (p < 0.05) increase in plant growth, SPAD index, Fv/Fm ratio, a better nutritional status in addinto a better osmoprotection against salt stress. Malondialdehyde level, Hydrogen peroxide and stability index levels were significantly decreased. Furthermore, the antioxidant system saw a significant improvement, as demonstrated by the increased activity of catalase (CAT), superoxide dismutase (SOD), catalase (CAT) and ascorbate peroxidase (APX) under moderate stress conditions (50mM) and more abundant LsCAT transcripts in the stressed plants. Overall, our findings indicate that marine algal extract appears to be an effective biostimulant product for treating lettuce under saline conditions. Keywords: antioxidant enzymes, chlorophyll fluorescence, gene expression, growth performance, Lactuca sativa L., marine algal extract, mineral composition, osmoprotectants.","PeriodicalId":11648,"journal":{"name":"Emirates Journal of Food and Agriculture","volume":"16 5","pages":""},"PeriodicalIF":1.1,"publicationDate":"2023-12-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139161567","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Ina Ramírez Miranda, David Betancur Ancona, Yolanda Moguel Ordóñez
The Melipona beecheii honey has bioactive compounds with high antioxidant activity that influence its colour. This research evaluated the influence of phenolic compounds and flavonoids on the colour and antioxidant activity of M. beecheii honeys. Forty-three honey samples from different site located in the low deciduous forest of Yucatan, Mexico, were extracted during the harvest and post-harvest seasons (2020 – 2021). The Pfund method was used to measure colour, Folin-Ciocalteu method for phenols measurement, aluminum chloride method for flavonoids determination, and ABTS and DPPH IC50 assay to determine antioxidants. The predominant colour of the honey was extra light amber and light amber at both seasons. Phenols ranged from 780 to 1317 mg/kg GAE; flavonoids from 36 to 55 mg/kg CE and antioxidant were 675 to 1161 µmol/kg TEAC by the ABTS and 361.8 to 173.0 mg/mL by the DPPH IC50. Phenols and flavonoids were correlated with colour and radical scavenging activity, indicating the influence of these compounds with the darker colour and higher antioxidant activity of honey. The statistically significant difference (P<0.05) between seasons could be associated with the botanical origin with great diversity of melliferous flora present in the low deciduous forest of the Yucatan Peninsula. Keywords: Antioxidant; colour; flavonoids; honey; Melipona beecheii.
{"title":"Influence of phenolic compounds and flavonoids on the colour and antioxidant activity of Melipona beecheii honey from deciduous forest of Yucatan, Mexico","authors":"Ina Ramírez Miranda, David Betancur Ancona, Yolanda Moguel Ordóñez","doi":"10.9755/ejfa.2023.3198","DOIUrl":"https://doi.org/10.9755/ejfa.2023.3198","url":null,"abstract":"The Melipona beecheii honey has bioactive compounds with high antioxidant activity that influence its colour. This research evaluated the influence of phenolic compounds and flavonoids on the colour and antioxidant activity of M. beecheii honeys. Forty-three honey samples from different site located in the low deciduous forest of Yucatan, Mexico, were extracted during the harvest and post-harvest seasons (2020 – 2021). The Pfund method was used to measure colour, Folin-Ciocalteu method for phenols measurement, aluminum chloride method for flavonoids determination, and ABTS and DPPH IC50 assay to determine antioxidants. The predominant colour of the honey was extra light amber and light amber at both seasons. Phenols ranged from 780 to 1317 mg/kg GAE; flavonoids from 36 to 55 mg/kg CE and antioxidant were 675 to 1161 µmol/kg TEAC by the ABTS and 361.8 to 173.0 mg/mL by the DPPH IC50. Phenols and flavonoids were correlated with colour and radical scavenging activity, indicating the influence of these compounds with the darker colour and higher antioxidant activity of honey. The statistically significant difference (P<0.05) between seasons could be associated with the botanical origin with great diversity of melliferous flora present in the low deciduous forest of the Yucatan Peninsula. Keywords: Antioxidant; colour; flavonoids; honey; Melipona beecheii.","PeriodicalId":11648,"journal":{"name":"Emirates Journal of Food and Agriculture","volume":"29 2","pages":""},"PeriodicalIF":1.1,"publicationDate":"2023-12-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139161945","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Yali Zhang, Jing Gao, Rui Li, Yonggang Yan, Gang Zhang, Nan Wang, Wenbo Wang, Jiakun Yan
This study assessed the effect of Bacillus megaterium on seedling growth of Glycyrrhiza uralensis Fisch. under control and phosphorus (P) deficiency conditions. The results showed that P deficiency improved 1) G. uralensis root growth, 2) superoxide dismutase, catalase, and peroxidase activities, 3) inorganic P, starch, and soluble sugar contents in roots, 4) dissipated energy flux per reaction center, trapped energy flux per reaction center, and absorption flux per reaction center, and 5) net photosynthetic rate, stomatal conductance, transpiration rate, maximum fluorescence intensity after dark adaptation, and variable fluorescence. However, P deficiency significantly decreased chlorophyll and carotenoid contents in G. uralensis, but enhanced chlorophyll and carotenoid contents in B. megaterium. Our findings on the regulatory mechanisms of B. megaterium in response to P starvation hold promise for improving the success of G. uralensis cultivation. Keywords: Bacillus megaterium; Glycyrrhiza uralensis Fisch; Phosphorus deficiency; Chlorophyll fluorescence; Antioxidant enzymes superoxide; Non-structural carbohydrate
本研究评估了在控制和缺磷条件下大型芽孢杆菌对甘草幼苗生长的影响。结果表明，缺磷改善了：1）甘草根的生长；2）超氧化物歧化酶、过氧化氢酶和过氧化物酶的活性；3）根中无机磷、淀粉和可溶性糖的含量；4）每个反应中心的耗散能通量、每个反应中心的捕获能通量和每个反应中心的吸收通量；5）净光合速率、气孔导度、蒸腾速率、暗适应后的最大荧光强度和可变荧光。然而，缺磷会明显降低 G. uralensis 的叶绿素和类胡萝卜素含量，但会提高 B. megaterium 的叶绿素和类胡萝卜素含量。我们关于巨球藻对缺钾反应的调控机制的研究结果有望提高黑藻的栽培成功率。 关键词大肠杆菌 甘草磷缺乏 叶绿素荧光 抗氧化酶 超氧化物 非结构性碳水化合物
{"title":"Bacillus megaterium Compensates for Growth Inhibition from Phosphorus Deficiency by Improving Photosynthetic Capacity, Changing Antioxidant Potential, and Regulating Non-Structural Carbohydrate Concentrations in Glycyrrhiza uralensis","authors":"Yali Zhang, Jing Gao, Rui Li, Yonggang Yan, Gang Zhang, Nan Wang, Wenbo Wang, Jiakun Yan","doi":"10.9755/ejfa.2023.3200","DOIUrl":"https://doi.org/10.9755/ejfa.2023.3200","url":null,"abstract":"This study assessed the effect of Bacillus megaterium on seedling growth of Glycyrrhiza uralensis Fisch. under control and phosphorus (P) deficiency conditions. The results showed that P deficiency improved 1) G. uralensis root growth, 2) superoxide dismutase, catalase, and peroxidase activities, 3) inorganic P, starch, and soluble sugar contents in roots, 4) dissipated energy flux per reaction center, trapped energy flux per reaction center, and absorption flux per reaction center, and 5) net photosynthetic rate, stomatal conductance, transpiration rate, maximum fluorescence intensity after dark adaptation, and variable fluorescence. However, P deficiency significantly decreased chlorophyll and carotenoid contents in G. uralensis, but enhanced chlorophyll and carotenoid contents in B. megaterium. Our findings on the regulatory mechanisms of B. megaterium in response to P starvation hold promise for improving the success of G. uralensis cultivation. Keywords: Bacillus megaterium; Glycyrrhiza uralensis Fisch; Phosphorus deficiency; Chlorophyll fluorescence; Antioxidant enzymes superoxide; Non-structural carbohydrate","PeriodicalId":11648,"journal":{"name":"Emirates Journal of Food and Agriculture","volume":"224 1","pages":""},"PeriodicalIF":1.1,"publicationDate":"2023-12-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139163014","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Tri Sutriani Syam, Syahrijuita Kadir, Ika Yustisia
Durian seeds are a waste product from durian fruit. Durian seeds are often used by people as the main ingredient in making bread and cakes. However, the use of durian seeds as the main ingredient in making nata has never been done. Nata is extracellular cellulose obtained from the activity of the bacteria Acetobacter xylinum. The nata that is often found is nata de coco made from coconut water as the main ingredient. This research aims to look at the formation of nata de durio from durian seeds. The results showed that different dry weights of durian seeds did not affect the thickness of the Nata De Durio formed. The thickness of Nata De Durio on days 7 and 14 was highest at a dry weight of 250 grams of durian seeds with an average of 0.4 and 0.5 cm and the lowest was at a dry weight of 100 grams of durian seeds with an average of 0. 3 and 04 cm. Conclusion: The difference in dry weight of durian seeds does not affect the thickness of Nata De Durio. However, the dry weight of 250 gram durian seeds has a better Nata De Durio thickness compared to the dry weight of 100 grams and 200 grams of durian seeds. Keywords: Durian seeds, thickness, Nata De Durio
榴莲籽是榴莲果的一种废弃物。人们经常用榴莲籽作为制作面包和蛋糕的主要原料。然而，用榴莲籽作为主要成分制作 Nata 的做法还从未有过。榴莲籽纤维素是一种细胞外纤维素，由木质醋酸杆菌（Acetobacter xylinum）的活动产生。常见的 nata 是以椰子水为主要成分制成的 nata de coco。这项研究的目的是研究榴莲籽中的榴莲纤维素的形成。 结果表明，不同干重的榴莲籽不会影响所形成的 Nata De Durio 的厚度。第 7 天和第 14 天，干重 250 克的榴莲籽形成的 Nata De Durio 厚度最高，平均为 0.4 厘米和 0.5 厘米；干重 100 克的榴莲籽形成的 Nata De Durio 厚度最低，平均为 0.3 厘米和 04 厘米。 结论榴莲籽干重的差异不会影响 Nata De Durio 的厚度。不过，与干重 100 克和 200 克的榴莲籽相比，干重 250 克的榴莲籽的 Nata De Durio 厚度更好。 关键词榴莲籽、厚度、Nata De Durio
{"title":"Nata de durio: the utilization of durian seeds as a glucose source in the production of bacterial cellulose gel","authors":"Tri Sutriani Syam, Syahrijuita Kadir, Ika Yustisia","doi":"10.9755/ejfa.2023.3196","DOIUrl":"https://doi.org/10.9755/ejfa.2023.3196","url":null,"abstract":"Durian seeds are a waste product from durian fruit. Durian seeds are often used by people as the main ingredient in making bread and cakes. However, the use of durian seeds as the main ingredient in making nata has never been done. Nata is extracellular cellulose obtained from the activity of the bacteria Acetobacter xylinum. The nata that is often found is nata de coco made from coconut water as the main ingredient. This research aims to look at the formation of nata de durio from durian seeds. The results showed that different dry weights of durian seeds did not affect the thickness of the Nata De Durio formed. The thickness of Nata De Durio on days 7 and 14 was highest at a dry weight of 250 grams of durian seeds with an average of 0.4 and 0.5 cm and the lowest was at a dry weight of 100 grams of durian seeds with an average of 0. 3 and 04 cm. Conclusion: The difference in dry weight of durian seeds does not affect the thickness of Nata De Durio. However, the dry weight of 250 gram durian seeds has a better Nata De Durio thickness compared to the dry weight of 100 grams and 200 grams of durian seeds. Keywords: Durian seeds, thickness, Nata De Durio","PeriodicalId":11648,"journal":{"name":"Emirates Journal of Food and Agriculture","volume":"553 ","pages":""},"PeriodicalIF":1.1,"publicationDate":"2023-12-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139179684","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Rumella Simarmata, Ngadiman, Muhammad Saifur Rohman, Intan Chairun Nisa, Saraswati, Agus Rachmat
Plant growth promoting bacteria with dual activity, 1-aminocyclopropane-1-carboxylic-acid deaminase (ACCD) and nitrogenase, is more effective in supporting plant growth under stress condition. Previously, we were obtained several endophytic bacterial strains that exhibited dual activity, one of which was Raoultella terrigena PCM8. This study aimed to characterize the ACCD and nitrogenase genes of PCM8 strain. The acdS gene was obtained from the results of Whole Genomic Sequencing analyis, while the nifH gene was obtained by PCR. The characterization of both of the genes was carried out by means of in-silico analysis. WGS annotation analysis, showed that the acdS gene of PCM8 was located at the locus 19090 of genomic DNA and contains 978 nucleotides. In silico analysis of both acdS and nifH gene products showed that the ACCD enzyme of PCM8 had 325 amino acids, with molecular weight of 34.95 kDa, while nitrogenase as represented by nifH subunit product consist of 96 amino acids with molecular weight of 93.98 kDa, respectively. The ACCD had pI value of 5.06, and catalytic residues of Lys51, Ser78, Tyr287, and Thr288, while nifH gene product had the pI value of 11.77. The results suggested that R. terrigena PCM8 potentially produce double activity of ACCD and nitrogenase and therefore it can be a good candidate as plant growth promoting under stress condition. Keywords: acdS gene, 1-aminocyclopropane-1-carboxylic acid deaminase, endophytic bacteria, nifH gene, nitrogenase Raoultella terrigena
{"title":"Endophytic bacteria from paddy with double 1-aminocyclopropane-1-carboxylic acid deaminase and nitrogenase activity","authors":"Rumella Simarmata, Ngadiman, Muhammad Saifur Rohman, Intan Chairun Nisa, Saraswati, Agus Rachmat","doi":"10.9755/ejfa.2023.3182","DOIUrl":"https://doi.org/10.9755/ejfa.2023.3182","url":null,"abstract":"Plant growth promoting bacteria with dual activity, 1-aminocyclopropane-1-carboxylic-acid deaminase (ACCD) and nitrogenase, is more effective in supporting plant growth under stress condition. Previously, we were obtained several endophytic bacterial strains that exhibited dual activity, one of which was Raoultella terrigena PCM8. This study aimed to characterize the ACCD and nitrogenase genes of PCM8 strain. The acdS gene was obtained from the results of Whole Genomic Sequencing analyis, while the nifH gene was obtained by PCR. The characterization of both of the genes was carried out by means of in-silico analysis. WGS annotation analysis, showed that the acdS gene of PCM8 was located at the locus 19090 of genomic DNA and contains 978 nucleotides. In silico analysis of both acdS and nifH gene products showed that the ACCD enzyme of PCM8 had 325 amino acids, with molecular weight of 34.95 kDa, while nitrogenase as represented by nifH subunit product consist of 96 amino acids with molecular weight of 93.98 kDa, respectively. The ACCD had pI value of 5.06, and catalytic residues of Lys51, Ser78, Tyr287, and Thr288, while nifH gene product had the pI value of 11.77. The results suggested that R. terrigena PCM8 potentially produce double activity of ACCD and nitrogenase and therefore it can be a good candidate as plant growth promoting under stress condition. Keywords: acdS gene, 1-aminocyclopropane-1-carboxylic acid deaminase, endophytic bacteria, nifH gene, nitrogenase Raoultella terrigena","PeriodicalId":11648,"journal":{"name":"Emirates Journal of Food and Agriculture","volume":"1 3","pages":""},"PeriodicalIF":1.1,"publicationDate":"2023-12-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139182094","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The focus of the present study was to evaluate the bioactive properties of Capparis spinosa (caper) fruits and to investigate some quality parameters of Tulum cheese with addition of caper. Analyses for the phytochemical components of caper fruit used in the production of Tulum cheese showed that it has high levels of bioactive components in terms of antioxidant activity, total phenolics, and flavonoids. It was determined that C. spinosa, which is used in the production of Tulum cheese, had a good radical scavenging activity (DPPH radical assay). Four experimental groups were arranged in the present study and analyzed on the 1, 30, 45, 60, and 90th day of ripening. T_C was designed as the control group, T_C1, T_C2, and T_C4 groups contained 1, 2, and 4% of caper. According to the obtained results as the content of caper increased, dry matter ratios, ash, pH values, tyrosine and free fatty acid values in cheese increased significantly. The microbiological evaluation revealed that the caper affected positively Lactobacillus spp. counts. The highest aroma and taste scores among caper cheeses were given to the control group (T_C). Generally, caper did not have a negative effect on the textural profile of the product. These results revealed that C. spinosa contributes to the improvement of the bioactive potential as well as increasing the quality parameters of cheese. Keywords: Caper; Bioactive properties; Functional dairy; Microbiological properties; Tulum cheese
{"title":"Determination of bioactive properties of Capparis spinosa fruits and use in production of Tulum cheese","authors":"A. Dinçoğlu, Ali Ileri, Jerina Rugji","doi":"10.9755/ejfa.2023.3179","DOIUrl":"https://doi.org/10.9755/ejfa.2023.3179","url":null,"abstract":"The focus of the present study was to evaluate the bioactive properties of Capparis spinosa (caper) fruits and to investigate some quality parameters of Tulum cheese with addition of caper. Analyses for the phytochemical components of caper fruit used in the production of Tulum cheese showed that it has high levels of bioactive components in terms of antioxidant activity, total phenolics, and flavonoids. It was determined that C. spinosa, which is used in the production of Tulum cheese, had a good radical scavenging activity (DPPH radical assay). Four experimental groups were arranged in the present study and analyzed on the 1, 30, 45, 60, and 90th day of ripening. T_C was designed as the control group, T_C1, T_C2, and T_C4 groups contained 1, 2, and 4% of caper. According to the obtained results as the content of caper increased, dry matter ratios, ash, pH values, tyrosine and free fatty acid values in cheese increased significantly. The microbiological evaluation revealed that the caper affected positively Lactobacillus spp. counts. The highest aroma and taste scores among caper cheeses were given to the control group (T_C). Generally, caper did not have a negative effect on the textural profile of the product. These results revealed that C. spinosa contributes to the improvement of the bioactive potential as well as increasing the quality parameters of cheese. Keywords: Caper; Bioactive properties; Functional dairy; Microbiological properties; Tulum cheese","PeriodicalId":11648,"journal":{"name":"Emirates Journal of Food and Agriculture","volume":"6 4","pages":""},"PeriodicalIF":1.1,"publicationDate":"2023-12-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139182553","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Tulum cheese is one of the most important conventional fermented dairy products produced in Türkiye. In this study, the effects of modified atmosphere packaging on the microbiological, physicochemical, sensory properties, and shelf life of Tulum cheese were investigated. For this aim, Tulum cheese samples were divided into four groups (B=100% CO2, C =100% N2, D=70% N2+30% CO2, E=75% N2+25% CO2), and the control samples were packaged in the air (A). These samples stored at 4±1°C were analyzed for the microbiological, chemical, and sensory on days 0, 30, 60, 90, 120, 150, 180, 210, and 240. TMAB, LLP, lactic streptococcus, lipolytic microorganisms, proteolytic microorganisms, and yeast-mold counts increased while the counts of coliform group bacteria, Enterobacteriaceae, and Staphylococcus aureus continually decreased in all groups during the storage. During the storage period, the E. coli and sulfate-reducing anaerobic bacteria counts were detected below detectable levels (<1.0 log10 CFU/g) in all groups. Other chemical parameter values increased continuously while pH values continually decreased during the storage in all the groups. It was observed that the total sensory scores of the samples decreased continually during the storage period. However, when the scores of the E group were evaluated within themselves, significant differences were obtained. In conclusion, Tulum cheese samples packaged in MAP showed significant changes in quality, and their shelf life was extended. Keywords: Modified atmosphere packaging; Quality characteristics; Sensory evaluation; Shelf-life extension; Tulum cheese
{"title":"The impact on shelf life of Tulum cheese of modified atmosphere packaging","authors":"Pelin Demir, O. I. Ilhak, Gülsüm Öksüztepe","doi":"10.9755/ejfa.2023.3187","DOIUrl":"https://doi.org/10.9755/ejfa.2023.3187","url":null,"abstract":"Tulum cheese is one of the most important conventional fermented dairy products produced in Türkiye. In this study, the effects of modified atmosphere packaging on the microbiological, physicochemical, sensory properties, and shelf life of Tulum cheese were investigated. For this aim, Tulum cheese samples were divided into four groups (B=100% CO2, C =100% N2, D=70% N2+30% CO2, E=75% N2+25% CO2), and the control samples were packaged in the air (A). These samples stored at 4±1°C were analyzed for the microbiological, chemical, and sensory on days 0, 30, 60, 90, 120, 150, 180, 210, and 240. TMAB, LLP, lactic streptococcus, lipolytic microorganisms, proteolytic microorganisms, and yeast-mold counts increased while the counts of coliform group bacteria, Enterobacteriaceae, and Staphylococcus aureus continually decreased in all groups during the storage. During the storage period, the E. coli and sulfate-reducing anaerobic bacteria counts were detected below detectable levels (<1.0 log10 CFU/g) in all groups. Other chemical parameter values increased continuously while pH values continually decreased during the storage in all the groups. It was observed that the total sensory scores of the samples decreased continually during the storage period. However, when the scores of the E group were evaluated within themselves, significant differences were obtained. In conclusion, Tulum cheese samples packaged in MAP showed significant changes in quality, and their shelf life was extended. Keywords: Modified atmosphere packaging; Quality characteristics; Sensory evaluation; Shelf-life extension; Tulum cheese","PeriodicalId":11648,"journal":{"name":"Emirates Journal of Food and Agriculture","volume":"15 2","pages":""},"PeriodicalIF":1.1,"publicationDate":"2023-12-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139182389","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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