Pub Date : 2023-11-11DOI: 10.26656/fr.2017.7(s4).7
N.A. Umor, S. Abdullah, M. Azhar, S. Ismail, S.I. Ismail, A. Misran, T.M.M. Mahmud
Pre-treatment with effective microorganisms (EM) for the cultivation of Volvariella volvacea using oil palm empty fruit bunch (EFB) was proposed to increase yield. The effect of different EM doses on the mycelium growth and yield was observed. The treatment was carried out using a combination of two parameters: composting times (5 days (T1), 10 days (T2) and 15 days (T3) and dosages of EM (0% (E1), 10% (E2), 20% (E3) and 30% (E4). While the composition of EFB was analysed to compare the changes before and after the pre-treatments. It was determined that EM pre-treatments of 20% and 30% resulted in significantly faster mycelial growth compared to the other treatments. The highest yield of V. volvacea was observed at T2E4 (10d, 30% EM) with 271.5±57.28 g or biological efficiency (B.E) of 9.11%. The highest average weight per fruiting body (FB) was obtained at T1E3 (5d, 20% EM) with 14 g, while T2E4 (10d, 30% EM) yielded the highest number of harvested FB with 42. Cellulose, hemicellulose and lignin were reduced in all treatments tested. Both EM dosages and composting times significantly affected the yield of V. volvacea. EFB fibre was a potential substrate for the cultivation of V. volvacea.
提出了利用油棕空果串(EFB)进行有效微生物预处理以提高产量的方法。观察了不同EM剂量对菌丝生长和产量的影响。采用堆肥时间(5 d (T1)、10 d (T2)、15 d (T3)和EM添加量(0% (E1)、10% (E2)、20% (E3)、30% (E4)) 2个参数组合处理。同时分析EFB的组成，比较预处理前后的变化。结果表明，与其他处理相比，20%和30%的EM预处理导致菌丝生长明显加快。在T2E4 (10d, EM为30%)产率最高，为271.5±57.28 g，生物效率(B.E)为9.11%。在T1E3 (5d, 20% EM)收获的每子实体平均重最高，为14 g，而T2E4 (10d, 30% EM)收获的每子实体平均重最高，为42 g。在所有试验处理中，纤维素、半纤维素和木质素均减少。EM用量和堆肥次数均显著影响紫叶苜蓿的产量。EFB纤维是一种潜在的栽培基质。
{"title":"Effective microorganism pre-treatment on oil palm empty fruit bunch fibre for cultivation of Volvariella volvacea (Bull.) Singer","authors":"N.A. Umor, S. Abdullah, M. Azhar, S. Ismail, S.I. Ismail, A. Misran, T.M.M. Mahmud","doi":"10.26656/fr.2017.7(s4).7","DOIUrl":"https://doi.org/10.26656/fr.2017.7(s4).7","url":null,"abstract":"Pre-treatment with effective microorganisms (EM) for the cultivation of Volvariella volvacea using oil palm empty fruit bunch (EFB) was proposed to increase yield. The effect of different EM doses on the mycelium growth and yield was observed. The treatment was carried out using a combination of two parameters: composting times (5 days (T1), 10 days (T2) and 15 days (T3) and dosages of EM (0% (E1), 10% (E2), 20% (E3) and 30% (E4). While the composition of EFB was analysed to compare the changes before and after the pre-treatments. It was determined that EM pre-treatments of 20% and 30% resulted in significantly faster mycelial growth compared to the other treatments. The highest yield of V. volvacea was observed at T2E4 (10d, 30% EM) with 271.5±57.28 g or biological efficiency (B.E) of 9.11%. The highest average weight per fruiting body (FB) was obtained at T1E3 (5d, 20% EM) with 14 g, while T2E4 (10d, 30% EM) yielded the highest number of harvested FB with 42. Cellulose, hemicellulose and lignin were reduced in all treatments tested. Both EM dosages and composting times significantly affected the yield of V. volvacea. EFB fibre was a potential substrate for the cultivation of V. volvacea.","PeriodicalId":12410,"journal":{"name":"Food Research","volume":"11 4","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135086800","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}
Pub Date : 2023-11-11DOI: 10.26656/fr.2017.7(s4).11
Nor-Aleesya M.N., Wan-Mohtar W.A.A.Q.I., Inshirah I., Farhana R., Nazimah H., Mohamad Yazid N.S., Aida F.M.N.A., Raseetha S.
Food colouring has been used in food items for a long time to enhance the natural colour of food, maintain colour consistency and enhance product attractiveness. The most popular food colouring is synthetic since it is more stable and less expensive. However, there is growing concern about how artificial food colouring affects human health. As a result, research into using natural food colouring as an alternative to synthetic colouring has grown. Due to the complexity of food products, natural food colouring is unstable and prone to degradation. Therefore, the goal of this study was to use the CIELAB colorimeter to ascertain the colour stability of the pigments found in Termitomyces sp. (termite mushroom), Pleurotus citrinopileatus (yellow oyster mushroom) and Pleurotus djamor (pink oyster mushroom). At three pH levels (3.0, 7.0 and 15.0), the stability of pigments derived from these mushrooms was assessed; the pigments were most stable at pH 7.0. Additionally, the pigments were heated from 40 to 100°C. The outcomes demonstrated that P. citrinopileatus's yellow pigment was unstable at 40°C, 60°C 80°C and 100°C. When heated between 40°C and 80°C, the pigments derived from P. djamor and Termitomyces sp. remained stable. Ascorbic acid, citric acid, and sodium metabisulphite treatments had no discernible effects on the stability or colour of the pink pigment (a* values) as compared to the control.
{"title":"Stability of pigments from Termitomyces sp. (termite mushroom), Pleurotus citrinopileatus (yellow oyster mushroom) and Pleurotus djamor (pink oyster mushroom) as natural food colouring","authors":"Nor-Aleesya M.N., Wan-Mohtar W.A.A.Q.I., Inshirah I., Farhana R., Nazimah H., Mohamad Yazid N.S., Aida F.M.N.A., Raseetha S.","doi":"10.26656/fr.2017.7(s4).11","DOIUrl":"https://doi.org/10.26656/fr.2017.7(s4).11","url":null,"abstract":"Food colouring has been used in food items for a long time to enhance the natural colour of food, maintain colour consistency and enhance product attractiveness. The most popular food colouring is synthetic since it is more stable and less expensive. However, there is growing concern about how artificial food colouring affects human health. As a result, research into using natural food colouring as an alternative to synthetic colouring has grown. Due to the complexity of food products, natural food colouring is unstable and prone to degradation. Therefore, the goal of this study was to use the CIELAB colorimeter to ascertain the colour stability of the pigments found in Termitomyces sp. (termite mushroom), Pleurotus citrinopileatus (yellow oyster mushroom) and Pleurotus djamor (pink oyster mushroom). At three pH levels (3.0, 7.0 and 15.0), the stability of pigments derived from these mushrooms was assessed; the pigments were most stable at pH 7.0. Additionally, the pigments were heated from 40 to 100°C. The outcomes demonstrated that P. citrinopileatus's yellow pigment was unstable at 40°C, 60°C 80°C and 100°C. When heated between 40°C and 80°C, the pigments derived from P. djamor and Termitomyces sp. remained stable. Ascorbic acid, citric acid, and sodium metabisulphite treatments had no discernible effects on the stability or colour of the pink pigment (a* values) as compared to the control.","PeriodicalId":12410,"journal":{"name":"Food Research","volume":"11 9","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135086957","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}
Pub Date : 2023-11-11DOI: 10.26656/fr.2017.7(s4).16
A.D. Bellere, J.C.P. Frias, C.K.J. Dela Roca, J.A.B. Abogado, Raseetha S.
Mushrooms are known as one of the decomposers in the ecosystem since they commonly thrive in plant debris which is highly abundant in Bicol Natural Park. In addition, these macrofungi were identified to be consumed by the locals due to its palatability and nutritional attributes. However, these edible mushrooms are not locally cultivated and the major area under the jurisdiction of the National Park was still untouched. Thus, a survey of one hundred respondents was carried out to assess the consumption of the wild edible mushrooms of Bicol Natural Park, having the two areas of Camarines Sur province situated at BNP, that is Barangay Bahi, Lupi and Barangay Tible, Sipocot served as sources of data. The study aimed to determine the wild edible mushrooms being consumed by the locals,identify their local terminologies and determine the various cooking methods of the indigenous edible mushrooms by the residents. Findings revealed that thirteen mushroom species were reported to be edible and are known to be practically consumed. On the other hand, the identified edible mushrooms have a native term in the area, and likewise these wild macrofungi were noted to be prepared and served as soup, fried and spice for different dishes. The mushroom species collected need to be further explored to establish its cultivation protocol in a farm setting.
{"title":"Fungivory assessment of wild edible mushrooms in Bicol Natural Park, Philippines","authors":"A.D. Bellere, J.C.P. Frias, C.K.J. Dela Roca, J.A.B. Abogado, Raseetha S.","doi":"10.26656/fr.2017.7(s4).16","DOIUrl":"https://doi.org/10.26656/fr.2017.7(s4).16","url":null,"abstract":"Mushrooms are known as one of the decomposers in the ecosystem since they commonly thrive in plant debris which is highly abundant in Bicol Natural Park. In addition, these macrofungi were identified to be consumed by the locals due to its palatability and nutritional attributes. However, these edible mushrooms are not locally cultivated and the major area under the jurisdiction of the National Park was still untouched. Thus, a survey of one hundred respondents was carried out to assess the consumption of the wild edible mushrooms of Bicol Natural Park, having the two areas of Camarines Sur province situated at BNP, that is Barangay Bahi, Lupi and Barangay Tible, Sipocot served as sources of data. The study aimed to determine the wild edible mushrooms being consumed by the locals,identify their local terminologies and determine the various cooking methods of the indigenous edible mushrooms by the residents. Findings revealed that thirteen mushroom species were reported to be edible and are known to be practically consumed. On the other hand, the identified edible mushrooms have a native term in the area, and likewise these wild macrofungi were noted to be prepared and served as soup, fried and spice for different dishes. The mushroom species collected need to be further explored to establish its cultivation protocol in a farm setting.","PeriodicalId":12410,"journal":{"name":"Food Research","volume":"11 5","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135086799","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}
The effects of solid-state fermentation (SSF) of Caulerpa racemosa on antioxidant properties (total phenolic content (TPC), 2, 2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging, Ferric-reducing antioxidant power (FRAP)) and flavour profile were investigated. Additionally, sensory acceptability (9-Point Hedonic Test) and satiety analysis (10-Scale Intention) of oat drinks incorporated with SSF of C. racemosa were also studied. Results of SSF C. racemosa demonstrated that significantly (p<0.05) higher content in TPC, DPPH, IC50 and FRAP (312.30±5.76 mg GAE/100 g, 25.96±0.17 mg AA/100 g, 46.22±0.31 mg/mL, 1106.72±21.82 mg TE/100 g and 206.80±4.76 mg GAE/100 g, respectively). Flavour profile analysis indicated the presence of antimicrobial volatile siloxane compounds; hexamethylcyclotrisiloxane and octamethylcyclotetrasiloxane. These -siloxane group compounds are known to have antioxidant, defoaming, and release coating properties. In addition, results obtained from the sensory evaluation showed that the addition of a different amount of SSF C. racemosa did not significantly (p>0.05) affect the acceptability of instant oat drinks. However, oat drinks incorporated with SSF C. racemosa significantly (p<0.05) increased in fullness from the satiety study. Therefore, value-added SSF C. racemosa can be incorporated into food products to increase its nutritional properties and fullness without affecting the taste.
{"title":"Effects of solid-state fermentation of seaweed (Caulerpa racemosa) on antioxidant assay and flavour profile","authors":"P.D. Astuti, Zaibunnisa A.H., Norakma M.N., Adibah B.A.","doi":"10.26656/fr.2017.7(s4).4","DOIUrl":"https://doi.org/10.26656/fr.2017.7(s4).4","url":null,"abstract":"The effects of solid-state fermentation (SSF) of Caulerpa racemosa on antioxidant properties (total phenolic content (TPC), 2, 2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging, Ferric-reducing antioxidant power (FRAP)) and flavour profile were investigated. Additionally, sensory acceptability (9-Point Hedonic Test) and satiety analysis (10-Scale Intention) of oat drinks incorporated with SSF of C. racemosa were also studied. Results of SSF C. racemosa demonstrated that significantly (p<0.05) higher content in TPC, DPPH, IC50 and FRAP (312.30±5.76 mg GAE/100 g, 25.96±0.17 mg AA/100 g, 46.22±0.31 mg/mL, 1106.72±21.82 mg TE/100 g and 206.80±4.76 mg GAE/100 g, respectively). Flavour profile analysis indicated the presence of antimicrobial volatile siloxane compounds; hexamethylcyclotrisiloxane and octamethylcyclotetrasiloxane. These -siloxane group compounds are known to have antioxidant, defoaming, and release coating properties. In addition, results obtained from the sensory evaluation showed that the addition of a different amount of SSF C. racemosa did not significantly (p>0.05) affect the acceptability of instant oat drinks. However, oat drinks incorporated with SSF C. racemosa significantly (p<0.05) increased in fullness from the satiety study. Therefore, value-added SSF C. racemosa can be incorporated into food products to increase its nutritional properties and fullness without affecting the taste.","PeriodicalId":12410,"journal":{"name":"Food Research","volume":"11 3","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135086801","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}
Pub Date : 2023-11-11DOI: 10.26656/fr.2017.7(s4).12
Amir N.F., A. Mohd-Aris, A. Mohmmad, S. Abdullah, F.Z. Yusof, N.A. Umor
Volvariella volvacea has long been cultivated by farmers, but there are still some limitations to producing high-yielding V. volvacea. Several factors can lead to low yields, including poor substrate utilization and inadequate technology. Therefore, many attempts have been made over the years to improve the biological efficiency of the crop using various approaches. In this review, the existing technologies for yield improvement in V. volvacea production are discussed. This paper also elaborates the current practice including spawn improvement method and cultivation strategy. The smart mushroom house technology equipped with Internet of Things is also presented.
{"title":"Spawn production and cultivation technology for Volvariella volvacea: a perspective","authors":"Amir N.F., A. Mohd-Aris, A. Mohmmad, S. Abdullah, F.Z. Yusof, N.A. Umor","doi":"10.26656/fr.2017.7(s4).12","DOIUrl":"https://doi.org/10.26656/fr.2017.7(s4).12","url":null,"abstract":"Volvariella volvacea has long been cultivated by farmers, but there are still some limitations to producing high-yielding V. volvacea. Several factors can lead to low yields, including poor substrate utilization and inadequate technology. Therefore, many attempts have been made over the years to improve the biological efficiency of the crop using various approaches. In this review, the existing technologies for yield improvement in V. volvacea production are discussed. This paper also elaborates the current practice including spawn improvement method and cultivation strategy. The smart mushroom house technology equipped with Internet of Things is also presented.","PeriodicalId":12410,"journal":{"name":"Food Research","volume":"11 19","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135086947","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}
Pub Date : 2023-11-11DOI: 10.26656/fr.2017.7(s4).5
I. Saskiawan, W. Mangunwardoyo, N. Widyastuti, D. Tjokrokusumo
Paddy straw mushroom [Volvariella volvacea (Bull.) Singer 1951] is a tropical edible mushroom and commonly cultivated in Indonesia. Composting process for preparing substrate plays an important role during mushroom cultivation. The purpose of this study is to investigate the effect of the addition of Aspergillus flavus, the lignocellulolytic fungi in the composting process of cotton waste for cultivation of V. volvacea. The result showed that there was an increase in temperature of compost of 27-58°C and pH of 7-8 for seven days observation. The concentration of cellulose, hemicelluloses and lignin was decreased from the 2nd days of the composting process in both the addition and without the addition of A. flavus. The highest concentration of glucose was 0.089 mg/mL without addition of A. flavus and 0.122 mg/mL with the addition of A. flavus. The highest concentration of xylose was 0.070 mg/mL without addition of A. flavus and 0.173 mg/mL with the addition of A. flavus. The fresh weight of the fruiting body of V. volvacea was 11.153 g and 9.395 g with the addition of A. flavus and without the addition of A. flavus in the composting process, respectively.
{"title":"The addition of Aspergillus flavus on composting process of cotton waste for cultivation of paddy straw mushroom [Volvariella volvacea (Bull.) Singer 1951]","authors":"I. Saskiawan, W. Mangunwardoyo, N. Widyastuti, D. Tjokrokusumo","doi":"10.26656/fr.2017.7(s4).5","DOIUrl":"https://doi.org/10.26656/fr.2017.7(s4).5","url":null,"abstract":"Paddy straw mushroom [Volvariella volvacea (Bull.) Singer 1951] is a tropical edible mushroom and commonly cultivated in Indonesia. Composting process for preparing substrate plays an important role during mushroom cultivation. The purpose of this study is to investigate the effect of the addition of Aspergillus flavus, the lignocellulolytic fungi in the composting process of cotton waste for cultivation of V. volvacea. The result showed that there was an increase in temperature of compost of 27-58°C and pH of 7-8 for seven days observation. The concentration of cellulose, hemicelluloses and lignin was decreased from the 2nd days of the composting process in both the addition and without the addition of A. flavus. The highest concentration of glucose was 0.089 mg/mL without addition of A. flavus and 0.122 mg/mL with the addition of A. flavus. The highest concentration of xylose was 0.070 mg/mL without addition of A. flavus and 0.173 mg/mL with the addition of A. flavus. The fresh weight of the fruiting body of V. volvacea was 11.153 g and 9.395 g with the addition of A. flavus and without the addition of A. flavus in the composting process, respectively.","PeriodicalId":12410,"journal":{"name":"Food Research","volume":"11 23","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135087087","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}
Pub Date : 2023-11-11DOI: 10.26656/fr.2017.7(s4).14
Norakma M.N., Zaibunnisa A.H., Wan Razarinah W.A.R., A. Sobah, N. Hamid, P.D. Astuti
In this study, three distinct Kappaphycus spp. var. Green Flower (GF), var. White Giant (WG), and var. Purple Giant (PG) were subjected to solid-state fermentation (SSF) for four days at 30°C using Aspergillus oryzae (10% inoculum). The fermented seaweed extracts were incorporated into chilli sauce to increase its nutritional quality and were characterised in terms of proximate composition, antioxidant activity, viscosity and serum separation. The results obtained indicated that samples incorporated with fermented seaweed extracts contained significantly lower carbohydrates and higher ash content in comparison to control. The addition of fermented seaweed extracts significantly (p<0.05) increased the antioxidant activity. Serum separation was observed only in the control sample after eight weeks of storage. Therefore, adding fermented seaweeds can be incorporated into chilli sauce to increase the antioxidant properties and storage stability.
本研究以三种不同的Kappaphycus spp. var. Green Flower (GF)、var. White Giant (WG)和var. Purple Giant (PG)为材料，采用米曲霉(Aspergillus oryzae)(10%接种量)在30℃下进行固态发酵(SSF) 4 d。将发酵后的海藻提取物加入辣椒酱中以提高其营养品质，并对其近似组成、抗氧化活性、粘度和血清分离进行了表征。结果表明，与对照相比，加入发酵海藻提取物的样品碳水化合物含量显著降低，灰分含量显著提高。添加发酵海藻提取物显著(p<0.05)提高了抗氧化活性。血清分离仅在8周后的对照样品中观察到。因此，在辣椒酱中加入发酵海藻可以提高辣椒酱的抗氧化性能和储存稳定性。
{"title":"Physicochemical and antioxidant properties of chilli sauce incorporated with fermented Kappaphycus spp. extracts","authors":"Norakma M.N., Zaibunnisa A.H., Wan Razarinah W.A.R., A. Sobah, N. Hamid, P.D. Astuti","doi":"10.26656/fr.2017.7(s4).14","DOIUrl":"https://doi.org/10.26656/fr.2017.7(s4).14","url":null,"abstract":"In this study, three distinct Kappaphycus spp. var. Green Flower (GF), var. White Giant (WG), and var. Purple Giant (PG) were subjected to solid-state fermentation (SSF) for four days at 30°C using Aspergillus oryzae (10% inoculum). The fermented seaweed extracts were incorporated into chilli sauce to increase its nutritional quality and were characterised in terms of proximate composition, antioxidant activity, viscosity and serum separation. The results obtained indicated that samples incorporated with fermented seaweed extracts contained significantly lower carbohydrates and higher ash content in comparison to control. The addition of fermented seaweed extracts significantly (p<0.05) increased the antioxidant activity. Serum separation was observed only in the control sample after eight weeks of storage. Therefore, adding fermented seaweeds can be incorporated into chilli sauce to increase the antioxidant properties and storage stability.","PeriodicalId":12410,"journal":{"name":"Food Research","volume":"11 22","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135087088","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}
Pub Date : 2023-11-11DOI: 10.26656/fr.2017.7(s4).10
W.Q. Lim, N. Singaram, S.W. Chan
Cultivation and consumption of the superfood, mushrooms are recommended due to their high nutritive value, medicinal properties and ease of cultivation. This study was designed to investigate the knowledge, attitudes and practices toward mushrooms as food and food supplements among Klang Valley residents. Data were collected using a structured questionnaire from a total of 385 respondents. Results revealed that a significant association (p<0.05) was found between level of knowledge and practices towards mushrooms as food and food supplements. Price, taste, and health benefits were the top three factors affecting participants’ preference when choosing mushrooms, processed mushroom food products and mushroom supplements. Moreover, age and monthly income showed a significant association (p<0.05) with level of knowledge, attitudes, and practices towards mushrooms as food and food supplements while ethnicity was significantly associated (p<0.05) with both level of attitudes and practices only. In conclusion, Klang Valley residents exhibited a high level of knowledge towards fresh mushrooms and processed mushroom food products, however, the appreciation and utilisation of mushrooms were still lacking as both level of attitude and level of practices were at moderate level. Corrective measures such as increasing public education on mushrooms are hence of top priority.
{"title":"Knowledge, attitudes and practices toward mushrooms as food and food supplements among Klang Valley, Malaysia residents","authors":"W.Q. Lim, N. Singaram, S.W. Chan","doi":"10.26656/fr.2017.7(s4).10","DOIUrl":"https://doi.org/10.26656/fr.2017.7(s4).10","url":null,"abstract":"Cultivation and consumption of the superfood, mushrooms are recommended due to their high nutritive value, medicinal properties and ease of cultivation. This study was designed to investigate the knowledge, attitudes and practices toward mushrooms as food and food supplements among Klang Valley residents. Data were collected using a structured questionnaire from a total of 385 respondents. Results revealed that a significant association (p<0.05) was found between level of knowledge and practices towards mushrooms as food and food supplements. Price, taste, and health benefits were the top three factors affecting participants’ preference when choosing mushrooms, processed mushroom food products and mushroom supplements. Moreover, age and monthly income showed a significant association (p<0.05) with level of knowledge, attitudes, and practices towards mushrooms as food and food supplements while ethnicity was significantly associated (p<0.05) with both level of attitudes and practices only. In conclusion, Klang Valley residents exhibited a high level of knowledge towards fresh mushrooms and processed mushroom food products, however, the appreciation and utilisation of mushrooms were still lacking as both level of attitude and level of practices were at moderate level. Corrective measures such as increasing public education on mushrooms are hence of top priority.","PeriodicalId":12410,"journal":{"name":"Food Research","volume":"11 21","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135086945","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}
Pub Date : 2023-11-11DOI: 10.26656/fr.2017.7(s4).13
Norakma M.N., Zaibunnisa A.H., Wan Razarinah W.A.R., M. Zarei, A. Sobah, N. Hamid, P.D. Astuti
The effects of solid-state fermentation (SSF) on microbial growth contribute to the bioenrichment and availability of phenolic compounds in different varieties of Kappaphycus spp. red algae through the action of hydrolytic enzymes produced are investigated. Three different red algae samples were used; K. striatum var. green flower (GF), K. alvarezii var. white giant (WG) and K. alvarezii var. purple giant (PG). SSF was performed using A. oryzae for 0 to 6 days at 30°C. Results obtained demonstrated that the highest (p<0.05) extraction of phenolics (10.022 mg GAE/g and 14.90 mg CE/g), and antioxidant properties (72.47% activity of DPPH radical scavenging and 18.23 mM/g FRAP value respectively) was obtained for GF sample at day 4 of fermentation. Cellulase, βglucosidase, and xylanase were found to be responsible for enhancing phenolics and antioxidant activity of WG and GF varieties by releasing bound phenolics. However, for the PG sample, β-glucosidase showed a significant relationship with TPC and antioxidant activity.
{"title":"Enhancement of phenolics extraction from red algae (Kappaphycus spp.) using solid-state fermentation","authors":"Norakma M.N., Zaibunnisa A.H., Wan Razarinah W.A.R., M. Zarei, A. Sobah, N. Hamid, P.D. Astuti","doi":"10.26656/fr.2017.7(s4).13","DOIUrl":"https://doi.org/10.26656/fr.2017.7(s4).13","url":null,"abstract":"The effects of solid-state fermentation (SSF) on microbial growth contribute to the bioenrichment and availability of phenolic compounds in different varieties of Kappaphycus spp. red algae through the action of hydrolytic enzymes produced are investigated. Three different red algae samples were used; K. striatum var. green flower (GF), K. alvarezii var. white giant (WG) and K. alvarezii var. purple giant (PG). SSF was performed using A. oryzae for 0 to 6 days at 30°C. Results obtained demonstrated that the highest (p<0.05) extraction of phenolics (10.022 mg GAE/g and 14.90 mg CE/g), and antioxidant properties (72.47% activity of DPPH radical scavenging and 18.23 mM/g FRAP value respectively) was obtained for GF sample at day 4 of fermentation. Cellulase, βglucosidase, and xylanase were found to be responsible for enhancing phenolics and antioxidant activity of WG and GF varieties by releasing bound phenolics. However, for the PG sample, β-glucosidase showed a significant relationship with TPC and antioxidant activity.","PeriodicalId":12410,"journal":{"name":"Food Research","volume":"11 11","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135086955","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}
Pub Date : 2023-11-11DOI: 10.26656/fr.2017.7(s4).19
Nurul-Izzah M.O., Nasim P., Inshirah I., Aida F.M.N.A., A. Farhat, R. Shahin, None Patmawati, Raseetha S.
Oyster (Pleurotus spp.) and shiitake (Lentinula edodes) mushroom, a fungus that is increasingly being recognised as a source of food with various benefits for human health. Mushrooms are highly perishable. Drying is a common method used after harvest in the processing of fresh food for increasing the shelf life. Among these different drying methods, freeze drying is the best technique to use in many types of research as it can maintain most of the nutrition in the mushroom. However, the combination of two or more drying methods will produce better results. This review paper closes with an overview discussion on the production of new products substituting with oyster mushrooms and shiitake mushrooms that are more nutritious and can provide many benefits to human health and improve the shelf life of mushrooms by different methods of drying. Food products substituted with mushroom powder result in a decrease in carbohydrate and moisture content and an increase in protein, fibre, ash, and other micronutrients.
{"title":"Drying treatments of oyster (Pleurotus spp.) and shiitake (Lentinula edodes) mushrooms: a review","authors":"Nurul-Izzah M.O., Nasim P., Inshirah I., Aida F.M.N.A., A. Farhat, R. Shahin, None Patmawati, Raseetha S.","doi":"10.26656/fr.2017.7(s4).19","DOIUrl":"https://doi.org/10.26656/fr.2017.7(s4).19","url":null,"abstract":"Oyster (Pleurotus spp.) and shiitake (Lentinula edodes) mushroom, a fungus that is increasingly being recognised as a source of food with various benefits for human health. Mushrooms are highly perishable. Drying is a common method used after harvest in the processing of fresh food for increasing the shelf life. Among these different drying methods, freeze drying is the best technique to use in many types of research as it can maintain most of the nutrition in the mushroom. However, the combination of two or more drying methods will produce better results. This review paper closes with an overview discussion on the production of new products substituting with oyster mushrooms and shiitake mushrooms that are more nutritious and can provide many benefits to human health and improve the shelf life of mushrooms by different methods of drying. Food products substituted with mushroom powder result in a decrease in carbohydrate and moisture content and an increase in protein, fibre, ash, and other micronutrients.","PeriodicalId":12410,"journal":{"name":"Food Research","volume":"11 18","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135086948","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}
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