Pub Date : 2024-04-10DOI: 10.26656/fr.2017.8(2).241
U. Issara, N. Teerapattarakan
The dietary fatty acid intake for vascular disease has been highlighted for a decade. This study aimed to determine the effect of palmitic acid and fatty acid-incorporated beeswax (oleogels: OG) supplementation on anti-atherosclerotic effects through vascular smooth muscle cell (VSMC) activity. The A7r5 cells were cultured, cells were treated with three treatments, including 1) control, 2) palmitic acid (PA), and 3) alpha-linolenic acid (ALA) + beeswax, ratio 1:1 (OG) at different concentrations of 0, 25, 50 and 100 μM for 48 hrs. Cell proliferation, cell apoptosis, wound repair, and relative quantity of mRNA level of inflammatory cytokines and angiogenetic transcription factors were determined. The results showed there was a significantly reduced VSMCs proliferation with concentrationdependent (p < 0.05). In the presence of OG at 100 μM, the wound area had healed after 24 hrs (59.2%) compared to PA (28.0%) group treatments. OG and PA supplementation significantly up-regulated eNOS and VEGF but down-regulated the TNF-α, CRP, CD36, iNOS, and NF-κB mRNA expression levels, while PA was a contrasting pattern (p < 0.05). Therefore, supplementation of OG reduced the pro-inflammatory effects of inflammatory cytokines in macrophages and induced VEGF expression in VSMCs, contributing to anti-atherosclerotic effect.
十年来，膳食脂肪酸摄入对血管疾病的影响一直备受关注。本研究旨在通过血管平滑肌细胞（VSMC）的活性，确定补充棕榈酸和脂肪酸融入蜂蜡（油凝胶：OG）对抗动脉粥样硬化作用的影响。以 A7r5 细胞为研究对象，分别用 1）对照组；2）棕榈酸（PA）；3）α-亚麻酸（ALA）+蜂蜡（OG），比例为 1:1，浓度分别为 0、25、50 和 100 μM，处理 48 小时，测定细胞增殖、细胞凋亡、创伤修复、炎症细胞因子和血管生成转录因子 mRNA 水平的相对数量。结果显示，VSMCs 的增殖明显减少，且与浓度有关（p < 0.05）。与 PA 组（28.0%）相比，在 100 μM 的 OG 存在下，伤口面积在 24 小时后愈合（59.2%）。补充 OG 和 PA 能显著上调 eNOS 和 VEGF，但下调 TNF-α、CRP、CD36、iNOS 和 NF-κB mRNA 表达水平，而 PA 则相反（p <0.05）。因此，补充 OG 可降低巨噬细胞中炎症细胞因子的促炎作用，并诱导血管内皮生长因子在血管内皮细胞中的表达，从而起到抗动脉粥样硬化的作用。
{"title":"Effects of oleogels (alpha-linolenic acid plus beeswax) extracted\u0000supplementation for approaching the therapeutic food ingredient: in vitro model","authors":"U. Issara, N. Teerapattarakan","doi":"10.26656/fr.2017.8(2).241","DOIUrl":"https://doi.org/10.26656/fr.2017.8(2).241","url":null,"abstract":"The dietary fatty acid intake for vascular disease has been highlighted for a decade. This\u0000study aimed to determine the effect of palmitic acid and fatty acid-incorporated beeswax\u0000(oleogels: OG) supplementation on anti-atherosclerotic effects through vascular smooth\u0000muscle cell (VSMC) activity. The A7r5 cells were cultured, cells were treated with three\u0000treatments, including 1) control, 2) palmitic acid (PA), and 3) alpha-linolenic acid (ALA)\u0000+ beeswax, ratio 1:1 (OG) at different concentrations of 0, 25, 50 and 100 μM for 48 hrs.\u0000Cell proliferation, cell apoptosis, wound repair, and relative quantity of mRNA level of\u0000inflammatory cytokines and angiogenetic transcription factors were determined. The\u0000results showed there was a significantly reduced VSMCs proliferation with concentrationdependent (p < 0.05). In the presence of OG at 100 μM, the wound area had healed after\u000024 hrs (59.2%) compared to PA (28.0%) group treatments. OG and PA supplementation\u0000significantly up-regulated eNOS and VEGF but down-regulated the TNF-α, CRP, CD36,\u0000iNOS, and NF-κB mRNA expression levels, while PA was a contrasting pattern (p <\u00000.05). Therefore, supplementation of OG reduced the pro-inflammatory effects of\u0000inflammatory cytokines in macrophages and induced VEGF expression in VSMCs,\u0000contributing to anti-atherosclerotic effect.","PeriodicalId":12410,"journal":{"name":"Food Research","volume":"598 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140719061","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 : 2024-04-10DOI: 10.26656/fr.2017.8(2).483
S. Suharto, T.W. Agustini, U. Amalia
Bekasam is a traditional Indonesian fermented food usually composed of freshwater fish, salt, steamed rice as a carbohydrate source, and garlic, prepared by spontaneous fermentation for approximately one week up to 1 month, which gives it a distinctive scent and flavor. Milkfish is commonly used as a main ingredient due to its popularity in certain areas and the many possible variations of Bekasam. This study investigated the effect of Pediococcus acidilactici bioaugmentation on the quality of Bekasam. During the 12 days of production, the spontaneous milkfish Bekasam (SMB) was compared to the milkfish Bekasam with the addition of P. acidilactici (PAMB). The starter significantly impacted the properties of Bekasam, giving it a slightly brown appearance as a results of Maillard reaction and increasing the protein content (P<0.05), indicating proteolytic activity during fermentation which directly affects the flavor and texture of the end product. The considerably increased protein content was a result of the lengthy fermentation period. Additionally, the fermentation starter resulted in a lower total plate count and increased growth of lactic acid bacteria than the non-starter (P<0.05) Bekasam. Furthermore, the total sugar concentration reduced as fermentation progressed, indicating that the starter and the length of the fermentation period play a role in enhancing Bekasam’s quality and health-related properties.
{"title":"Effect of Pediococcus acidilactici bioaugmentation on the quality improvement\u0000of milkfish (Chanos chanos) Bekasam","authors":"S. Suharto, T.W. Agustini, U. Amalia","doi":"10.26656/fr.2017.8(2).483","DOIUrl":"https://doi.org/10.26656/fr.2017.8(2).483","url":null,"abstract":"Bekasam is a traditional Indonesian fermented food usually composed of freshwater fish,\u0000salt, steamed rice as a carbohydrate source, and garlic, prepared by spontaneous\u0000fermentation for approximately one week up to 1 month, which gives it a distinctive scent\u0000and flavor. Milkfish is commonly used as a main ingredient due to its popularity in certain\u0000areas and the many possible variations of Bekasam. This study investigated the effect of\u0000Pediococcus acidilactici bioaugmentation on the quality of Bekasam. During the 12 days\u0000of production, the spontaneous milkfish Bekasam (SMB) was compared to the milkfish\u0000Bekasam with the addition of P. acidilactici (PAMB). The starter significantly impacted\u0000the properties of Bekasam, giving it a slightly brown appearance as a results of Maillard\u0000reaction and increasing the protein content (P<0.05), indicating proteolytic activity during\u0000fermentation which directly affects the flavor and texture of the end product. The\u0000considerably increased protein content was a result of the lengthy fermentation period.\u0000Additionally, the fermentation starter resulted in a lower total plate count and increased\u0000growth of lactic acid bacteria than the non-starter (P<0.05) Bekasam. Furthermore, the\u0000total sugar concentration reduced as fermentation progressed, indicating that the starter\u0000and the length of the fermentation period play a role in enhancing Bekasam’s quality and\u0000health-related properties.","PeriodicalId":12410,"journal":{"name":"Food Research","volume":"2013 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140718678","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 : 2024-04-10DOI: 10.26656/fr.2017.8(2).211
T. Souykronburee, T. Mahidsanan
Lotus seeds are sensitively perishable and browning. However, few publications have emphasised on the application of UV-C treatment. The purpose of this work was to assess the potential effect of UV-C irradiation on the physico-chemical and microbiological quality of lotus seeds during storage at 4℃ for 8 days. The UV-C exposure times of 5 mins and 10 mins were evaluated. The results showed that the total viable count of 10 mins-UV-C treated lotus seeds met the standard quality of Thai Industrial Standards Institute (TISI) crispy lotus seeds (TCPS 490-2547) (≤ 3 log CFU/g) although the yeast and mould of all treatments were not affected by UV-C radiation (> 1 log CFU/g). Moreover, the reduction level of browning degree was not affected by UV-C, whereas the accumulation of phenolic content and the delay of product softening were found in the UV -C treated sample for 10 mins when compared with the control treatment. Consequently, the UV-C treated for 10 mins could be used as a promising approach to control the growth of total bacterial count in lotus seed product during storage at 4℃.
{"title":"Microbiological and physico-chemical changes in lotus seeds as influenced by\u0000ultraviolet radiation","authors":"T. Souykronburee, T. Mahidsanan","doi":"10.26656/fr.2017.8(2).211","DOIUrl":"https://doi.org/10.26656/fr.2017.8(2).211","url":null,"abstract":"Lotus seeds are sensitively perishable and browning. However, few publications have\u0000emphasised on the application of UV-C treatment. The purpose of this work was to assess\u0000the potential effect of UV-C irradiation on the physico-chemical and microbiological\u0000quality of lotus seeds during storage at 4℃ for 8 days. The UV-C exposure times of 5\u0000mins and 10 mins were evaluated. The results showed that the total viable count of 10\u0000mins-UV-C treated lotus seeds met the standard quality of Thai Industrial Standards\u0000Institute (TISI) crispy lotus seeds (TCPS 490-2547) (≤ 3 log CFU/g) although the yeast\u0000and mould of all treatments were not affected by UV-C radiation (> 1 log CFU/g).\u0000Moreover, the reduction level of browning degree was not affected by UV-C, whereas the\u0000accumulation of phenolic content and the delay of product softening were found in the UV\u0000-C treated sample for 10 mins when compared with the control treatment. Consequently,\u0000the UV-C treated for 10 mins could be used as a promising approach to control the growth\u0000of total bacterial count in lotus seed product during storage at 4℃.","PeriodicalId":12410,"journal":{"name":"Food Research","volume":"115 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140720056","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 : 2024-04-06DOI: 10.26656/fr.2017.8(2).105
C. Moreno-Hernández, M. Zambrano-Zaragoza, R. González-Estrada, R. Velázquez-Estrada, J. Sanchez-Burgos, P. Gutiérrez-Martínez
Mango fruit is one of the most important cultivars in the world. In postharvest handling, mango fruit can be affected by pathogens. Some of the phytopathogens that severely attack mango fruit are the fungal Colletotrichum, Aspergillus, Alternaria and Botrytis. The presence of these pathogens can generate postharvest losses between 5-30% of mango production. Fungicides are used to control these microorganisms. To reduce and eradicate its use in post-harvest, methods that are not harmful to the consumer have been developed and are classified into chemical, physical and biological methods. The selection of a postharvest method depends on its ability to adapt to an established process and its ability to extend its shelf life. Different post-harvest methods have been applied to mango fruit, including cold storage, hydrothermal treatment, UV, edible coatings and 1-MCP. The result with the application of these methods has been efficient but increases with the application of synergies between different postharvest methods. This review presents a compilation and recent advances of the different postharvest control methods that have been applied individually or in synergy in mango fruits to control and/or prevent the attack of pathogens and preserve the quality parameters to extend the shelf life of the fruit.
{"title":"Recent advances for postharvest protection and preservation of mango fruit: a\u0000review","authors":"C. Moreno-Hernández, M. Zambrano-Zaragoza, R. González-Estrada, R. Velázquez-Estrada, J. Sanchez-Burgos, P. Gutiérrez-Martínez","doi":"10.26656/fr.2017.8(2).105","DOIUrl":"https://doi.org/10.26656/fr.2017.8(2).105","url":null,"abstract":"Mango fruit is one of the most important cultivars in the world. In postharvest handling,\u0000mango fruit can be affected by pathogens. Some of the phytopathogens that severely\u0000attack mango fruit are the fungal Colletotrichum, Aspergillus, Alternaria and Botrytis. The\u0000presence of these pathogens can generate postharvest losses between 5-30% of mango\u0000production. Fungicides are used to control these microorganisms. To reduce and eradicate\u0000its use in post-harvest, methods that are not harmful to the consumer have been developed\u0000and are classified into chemical, physical and biological methods. The selection of a\u0000postharvest method depends on its ability to adapt to an established process and its ability\u0000to extend its shelf life. Different post-harvest methods have been applied to mango fruit,\u0000including cold storage, hydrothermal treatment, UV, edible coatings and 1-MCP. The\u0000result with the application of these methods has been efficient but increases with the\u0000application of synergies between different postharvest methods. This review presents a\u0000compilation and recent advances of the different postharvest control methods that have\u0000been applied individually or in synergy in mango fruits to control and/or prevent the attack\u0000of pathogens and preserve the quality parameters to extend the shelf life of the fruit.","PeriodicalId":12410,"journal":{"name":"Food Research","volume":"15 10","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140734811","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 : 2024-04-06DOI: 10.26656/fr.2017.8(2).231
Y. Seritharan, B.M. Villegas, N. H. Ahmad
Legumes and legume-derived products are consumed in large quantities for their nutritional value as well as for their taste. Their sustainability and affordability are commendable, and legumes are a low-glycemic-index food that is high in protein and fibre while still being satiating. Legumes are commonly consumed as choice meals, particularly by vegetarians and vegans as a meat substitute, and they account for a significant portion of the dietary intake in many countries. The huge trend of vegan diets has prompted the industrial growth of legumes and pulses. The increased production within the shortest period to fulfil the expanding demand has put them at a higher risk of contamination with pathogenic microbes, rendering consumer safety uncertain. The objective of this review was to draw attention to the sources of microbiological contamination in legumes, the persistence of foodborne pathogens in legumes, and the existing techniques of foodborne pathogen inactivation. Water, surfaces, and human contact are all factors to consider, as is the risk linked with inadequate sanitation, poor equipment design, and improper handling. The foodborne pathogen, though seemingly unavoidable, can be minimized or inactivated using a variety of thermal and nonthermal procedures used prior to and after harvesting of legumes, as well as throughout the manufacturing and processing process.
{"title":"Sources, persistence, and current inactivation methods of foodborne pathogens\u0000in legumes","authors":"Y. Seritharan, B.M. Villegas, N. H. Ahmad","doi":"10.26656/fr.2017.8(2).231","DOIUrl":"https://doi.org/10.26656/fr.2017.8(2).231","url":null,"abstract":"Legumes and legume-derived products are consumed in large quantities for their\u0000nutritional value as well as for their taste. Their sustainability and affordability are\u0000commendable, and legumes are a low-glycemic-index food that is high in protein and fibre\u0000while still being satiating. Legumes are commonly consumed as choice meals, particularly\u0000by vegetarians and vegans as a meat substitute, and they account for a significant portion\u0000of the dietary intake in many countries. The huge trend of vegan diets has prompted the\u0000industrial growth of legumes and pulses. The increased production within the shortest\u0000period to fulfil the expanding demand has put them at a higher risk of contamination with\u0000pathogenic microbes, rendering consumer safety uncertain. The objective of this review\u0000was to draw attention to the sources of microbiological contamination in legumes, the\u0000persistence of foodborne pathogens in legumes, and the existing techniques of foodborne\u0000pathogen inactivation. Water, surfaces, and human contact are all factors to consider, as is\u0000the risk linked with inadequate sanitation, poor equipment design, and improper handling.\u0000The foodborne pathogen, though seemingly unavoidable, can be minimized or inactivated\u0000using a variety of thermal and nonthermal procedures used prior to and after harvesting of\u0000legumes, as well as throughout the manufacturing and processing process.","PeriodicalId":12410,"journal":{"name":"Food Research","volume":"32 15","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140734594","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 : 2024-04-06DOI: 10.26656/fr.2017.8(s2).566
A. Mustofa, C. Anam, D. Praseptiangga, Sutarno
Rice is a staple food for Indonesians and Asians in general. It is rich in starch, a component that can be developed as a texture agent, filler, or raw material for edible films, encapsulation, or other products. The characteristics of the starch produced will determine its functional properties. This study aimed to characterize the physicochemical properties of rice and starch of white rice, black rice, and black glutinous rice. In this study, rice was extracted using an alkaline method to obtain rice starch. The processing of rice into starch can change some of its characteristics. A comparative study was also conducted on rice starch. The results showed that the starch contents of white, black, and black glutinous rice were 85.48; 86.67; and 83.56% (db). Black glutinous rice contains more amylopectin than black and white rice. Resistant starch in the rice fractions was greater than the amount of resistant starch in the starch fractions. Black rice contained anthocyanins of 323.85 mg/100 g, while the anthocyanins in black glutinous rice reached 219.35 mg/100 g. Although in very small amounts, anthocyanins were detected in black rice and black glutinous rice starch fractions. The starch fraction has much lower antioxidant activity compared to that in the form of rice. It appears on all types of rice. The peak viscosities of the starch of white rice, black rice, and black glutinous rice were 3627, 5448, and 5001 cP with pasting temperatures of 79.10°C, 80.60°C, and 80.90°C. Physicochemical and pasting properties of the rice fraction and the starch fraction from white, black, and black glutinous rice provide complete information to be used as a basis for the manufacture of food products.
{"title":"A comparative study on physicochemical properties of rice and starch of white\u0000rice, black rice and black glutinous rice","authors":"A. Mustofa, C. Anam, D. Praseptiangga, Sutarno","doi":"10.26656/fr.2017.8(s2).566","DOIUrl":"https://doi.org/10.26656/fr.2017.8(s2).566","url":null,"abstract":"Rice is a staple food for Indonesians and Asians in general. It is rich in starch, a\u0000component that can be developed as a texture agent, filler, or raw material for edible films,\u0000encapsulation, or other products. The characteristics of the starch produced will determine\u0000its functional properties. This study aimed to characterize the physicochemical properties\u0000of rice and starch of white rice, black rice, and black glutinous rice. In this study, rice was\u0000extracted using an alkaline method to obtain rice starch. The processing of rice into starch\u0000can change some of its characteristics. A comparative study was also conducted on rice\u0000starch. The results showed that the starch contents of white, black, and black glutinous\u0000rice were 85.48; 86.67; and 83.56% (db). Black glutinous rice contains more amylopectin\u0000than black and white rice. Resistant starch in the rice fractions was greater than the\u0000amount of resistant starch in the starch fractions. Black rice contained anthocyanins of\u0000323.85 mg/100 g, while the anthocyanins in black glutinous rice reached 219.35 mg/100\u0000g. Although in very small amounts, anthocyanins were detected in black rice and black\u0000glutinous rice starch fractions. The starch fraction has much lower antioxidant activity\u0000compared to that in the form of rice. It appears on all types of rice. The peak viscosities of\u0000the starch of white rice, black rice, and black glutinous rice were 3627, 5448, and 5001 cP\u0000with pasting temperatures of 79.10°C, 80.60°C, and 80.90°C. Physicochemical and\u0000pasting properties of the rice fraction and the starch fraction from white, black, and black\u0000glutinous rice provide complete information to be used as a basis for the manufacture of\u0000food products.","PeriodicalId":12410,"journal":{"name":"Food Research","volume":"11 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140735269","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 : 2024-04-06DOI: 10.26656/fr.2017.8(s2).60
D.R.A. Muhammad, K.T. Tjong, R. Martien, Siswanti, A. Nursiwi
The use of conventional drugs in treating inflammation has various side effects, and thus it is necessary to have an alternative anti-inflammatory agent that is effective and safe. Cocoa (Theobroma cacao L.) is one of the agricultural products with a high content of polyphenols, especially flavan-3-ols potentially used as an anti-inflammatory agent. The purpose of this research is to investigate the research gap of the potential antiinflammatory activity of cocoa based on the published literatures. The systematic method of synthesizing the review follows the guidelines of the PRISMA Statement 2020 using the PICOS literature search strategy. The results of this study showed that the positive effect of cocoa on inflammation indicated by 44 out of 72 biomarkers (61.11%). Flavan-3- ols can effectively reduce inflammation by reducing the activation of transcripts that regulate pro-inflammatory cytokines (NF-kB), prostaglandins, and NO. The antiinflammatory effect was effectively found in different groups, i.e., subjects without health issue (healthy subject), subjects with some health problems record and subjects with obesity. Nevertheless, it was found in the previous researches that the manifest of cocoaderived products as well as the biomarkers for determining the anti-inflammatory effect of cocoa still vary. Also, there is no study investigating the anti-inflammatory effect of cocoa on different age group. Therefore, further researches are required in this area to complete the puzzle of information regarding the potential anti-inflammatory activity of cocoa.
{"title":"Finding the research gap of the potential anti-inflammatory activity of cocoa\u0000(Theobroma cacao L.) through systematic literature review","authors":"D.R.A. Muhammad, K.T. Tjong, R. Martien, Siswanti, A. Nursiwi","doi":"10.26656/fr.2017.8(s2).60","DOIUrl":"https://doi.org/10.26656/fr.2017.8(s2).60","url":null,"abstract":"The use of conventional drugs in treating inflammation has various side effects, and thus it\u0000is necessary to have an alternative anti-inflammatory agent that is effective and safe.\u0000Cocoa (Theobroma cacao L.) is one of the agricultural products with a high content of\u0000polyphenols, especially flavan-3-ols potentially used as an anti-inflammatory agent. The\u0000purpose of this research is to investigate the research gap of the potential antiinflammatory activity of cocoa based on the published literatures. The systematic method\u0000of synthesizing the review follows the guidelines of the PRISMA Statement 2020 using\u0000the PICOS literature search strategy. The results of this study showed that the positive\u0000effect of cocoa on inflammation indicated by 44 out of 72 biomarkers (61.11%). Flavan-3-\u0000ols can effectively reduce inflammation by reducing the activation of transcripts that\u0000regulate pro-inflammatory cytokines (NF-kB), prostaglandins, and NO. The antiinflammatory effect was effectively found in different groups, i.e., subjects without health\u0000issue (healthy subject), subjects with some health problems record and subjects with\u0000obesity. Nevertheless, it was found in the previous researches that the manifest of cocoaderived products as well as the biomarkers for determining the anti-inflammatory effect of\u0000cocoa still vary. Also, there is no study investigating the anti-inflammatory effect of cocoa\u0000on different age group. Therefore, further researches are required in this area to complete\u0000the puzzle of information regarding the potential anti-inflammatory activity of cocoa.","PeriodicalId":12410,"journal":{"name":"Food Research","volume":"18 90","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140734896","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 : 2024-04-06DOI: 10.26656/fr.2017.8(2).287
S. Rahayu, W. Suryapratama, F. Suhartati, M. Bata, E. Rimbawanto, B. Hartoyo
Edible bird's nest (EBN) is one of the luxury foods that is widely used as a healthy food due to its nutritional value and therapeutic benefits. The traditional EBN washing process causes a reduction in weight and nutrient content and an increase in pollutants due to the use of hydrogen peroxide. An exploratory observation method was used to examine the quality of EBN from Collocalia fuciphaga before and after washing using a washing solution based on keratinolytic enzymes. There are four stages of EBN cleaning i.e. cleaning by tap water, ethanol solution, enzyme solution at room temperature and 50oC and drying at 40oC for 42 hrs. A total of 60 EBN (unclean, n = 30) and clean, n = 30) were analyzed using the AOAC method. The mineral content of Ca, Fe, K and Mg using atomic absorption spectrophotometry (AAS) except that P was measured by spectrophotometer. A carbohydrate estimation kit was used to measure glycoprotein content and the amino acid content was determined using the HPLC method. Evaluation of the cleanliness was carried out using a scoring system by semi-trained panelists. The results obtained showed that the clean EBNs were slightly yellowish-white in color, and the cleanliness of EBN before and after cleaning increased from 2.35 to 3.84. Clean EBN protein content decreased by 7.2% while total amino acids decreased from 38.51% to 32.71%. Clean EBN contains eight essential amino acids of 17.93% with high levels of leucine, valine, arginine, and threonine (2.42-2.96%). EBN's clean ash content increased from 3.7% to 7.8%. Carbohydrate content and iron in clean EBN were 39.19±0.76% and 14.35 mg/100 g dry matter, respectively. The high levels of carbohydrates and iron appear to be good sources of glycoprotein to support health and have the potential as an alternative source of iron for people with anemia. The stepwise EBN washing method using tapwater, ethanol and a washing solution based on keratinolytic enzymes can be applied to reduce weight loss and improve the quality of EBN.
{"title":"Quality of edible bird’s nest treated by keratinolytic enzymes-based cleaning\u0000solution","authors":"S. Rahayu, W. Suryapratama, F. Suhartati, M. Bata, E. Rimbawanto, B. Hartoyo","doi":"10.26656/fr.2017.8(2).287","DOIUrl":"https://doi.org/10.26656/fr.2017.8(2).287","url":null,"abstract":"Edible bird's nest (EBN) is one of the luxury foods that is widely used as a healthy food\u0000due to its nutritional value and therapeutic benefits. The traditional EBN washing process\u0000causes a reduction in weight and nutrient content and an increase in pollutants due to the\u0000use of hydrogen peroxide. An exploratory observation method was used to examine the\u0000quality of EBN from Collocalia fuciphaga before and after washing using a washing\u0000solution based on keratinolytic enzymes. There are four stages of EBN cleaning i.e.\u0000cleaning by tap water, ethanol solution, enzyme solution at room temperature and 50oC\u0000and drying at 40oC for 42 hrs. A total of 60 EBN (unclean, n = 30) and clean, n = 30) were\u0000analyzed using the AOAC method. The mineral content of Ca, Fe, K and Mg using atomic\u0000absorption spectrophotometry (AAS) except that P was measured by spectrophotometer.\u0000A carbohydrate estimation kit was used to measure glycoprotein content and the amino\u0000acid content was determined using the HPLC method. Evaluation of the cleanliness was\u0000carried out using a scoring system by semi-trained panelists. The results obtained showed\u0000that the clean EBNs were slightly yellowish-white in color, and the cleanliness of EBN\u0000before and after cleaning increased from 2.35 to 3.84. Clean EBN protein content\u0000decreased by 7.2% while total amino acids decreased from 38.51% to 32.71%. Clean EBN\u0000contains eight essential amino acids of 17.93% with high levels of leucine, valine,\u0000arginine, and threonine (2.42-2.96%). EBN's clean ash content increased from 3.7% to\u00007.8%. Carbohydrate content and iron in clean EBN were 39.19±0.76% and 14.35 mg/100\u0000g dry matter, respectively. The high levels of carbohydrates and iron appear to be good\u0000sources of glycoprotein to support health and have the potential as an alternative source of\u0000iron for people with anemia. The stepwise EBN washing method using tapwater, ethanol\u0000and a washing solution based on keratinolytic enzymes can be applied to reduce weight\u0000loss and improve the quality of EBN.","PeriodicalId":12410,"journal":{"name":"Food Research","volume":"14 9","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140735064","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 : 2024-04-06DOI: 10.26656/fr.2017.8(2).421
Y. Yennie, R. Dewanti-Hariyadi, H.D. Kusumaningrum, A. Poernomo
Sushi is ready-to-eat food consisting of cooked vinegared rice and raw fish. Since sushi does not undergo heat treatment, inadequate control in the production may lead to microbial contamination. This study aimed to determine the prevalence and level of Listeria monocytogenes and Salmonella contamination in sushi sold in Greater Jakarta (Jakarta, Bogor, Depok, Tangerang, and Bekasi) area, Indonesia using the MPN-PCR method. Samples of sushi (n = 120), consisting of nigiri (rice with raw fish on top) (n = 57) and maki (rice with raw fish inside) (n = 63), were obtained from retail outlets in Jabodetabek. The results showed that both sushi products were more frequently contaminated with L. monocytogenes (14.2%) than Salmonella (2.5%). The contamination levels for L. monocytogenes and Salmonella were 3-1100 and 3.6-11 MPN/g, respectively. The highest prevalence of L. monocytogenes was found in maki sold in supermarkets (66.7%) and nigiri in kiosks (22.2%). In addition, maki and nigiri from restaurants have the highest prevalence of Salmonella at 2.2 and 3.8%, respectively. These findings indicate that contamination of L. monocytogenes and Salmonella in sushi sold at retail in Jabodetabek may pose a health risk to consumers and more study is needed to determine the source of contamination along the processing of sushi.
{"title":"Occurrence and level of Listeria monocytogenes and Salmonella in sushi at\u0000retails in Greater Jakarta area, Indonesia","authors":"Y. Yennie, R. Dewanti-Hariyadi, H.D. Kusumaningrum, A. Poernomo","doi":"10.26656/fr.2017.8(2).421","DOIUrl":"https://doi.org/10.26656/fr.2017.8(2).421","url":null,"abstract":"Sushi is ready-to-eat food consisting of cooked vinegared rice and raw fish. Since sushi\u0000does not undergo heat treatment, inadequate control in the production may lead to\u0000microbial contamination. This study aimed to determine the prevalence and level of\u0000Listeria monocytogenes and Salmonella contamination in sushi sold in Greater Jakarta\u0000(Jakarta, Bogor, Depok, Tangerang, and Bekasi) area, Indonesia using the MPN-PCR\u0000method. Samples of sushi (n = 120), consisting of nigiri (rice with raw fish on top) (n =\u000057) and maki (rice with raw fish inside) (n = 63), were obtained from retail outlets in\u0000Jabodetabek. The results showed that both sushi products were more frequently\u0000contaminated with L. monocytogenes (14.2%) than Salmonella (2.5%). The contamination\u0000levels for L. monocytogenes and Salmonella were 3-1100 and 3.6-11 MPN/g, respectively.\u0000The highest prevalence of L. monocytogenes was found in maki sold in supermarkets\u0000(66.7%) and nigiri in kiosks (22.2%). In addition, maki and nigiri from restaurants have\u0000the highest prevalence of Salmonella at 2.2 and 3.8%, respectively. These findings\u0000indicate that contamination of L. monocytogenes and Salmonella in sushi sold at retail in\u0000Jabodetabek may pose a health risk to consumers and more study is needed to determine\u0000the source of contamination along the processing of sushi.","PeriodicalId":12410,"journal":{"name":"Food Research","volume":"42 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140733989","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 : 2024-04-06DOI: 10.26656/fr.2017.8(s2).50
M. Hamawi, I. Rohimin, U. Isnatin
The purpose of this study was to determine the response to the addition of tape yeast and various cover leaves in the fermentation process of quality cocoa beans (Theobroma cacao L.) according to the Indonesian National Standard (SNI). This research was conducted at PT Perkebunan Nusantara (PTPN) XII, Ngrangkah Pawon plantation, Kediri Regency and Laboratory of Agrotechnology, Universitas Darussalam Gontor in April-August 2020. The research design used a factorial completely randomized design (CRD). The first factor was the addition of tape yeast (R) which consisted of 5 levels, namely: no yeast (R0), the addition of 0.5% tape yeast (R1), 1.0% (R2), 1.5% (R3), and 2.0% (R4). The second factor was plant leaves (D) which consisted of 5 levels, namely: D1 (banana leaves), D2 (teak leaves), D3 (taro leaves), D4 (papaya leaves) and D5 (bamboo leaves). Observation parameters included fermentation temperature of cocoa beans, pulp acidity (pH) of cocoa beans, the account of cocoa beans per 100 g, moisture content, sugar content, cut test and, phytochemical qualitative test. Observation data were analyzed by using analysis of variance (ANOVA) and further tested with LSD 5%. The addition of tape yeast and plant leaves as a cover for fermented cocoa beans improved the quality of the dry cocoa beans. There was no interaction between the addition of tape yeast and plant leaves as a cover for fermented cocoa beans in all observations of the quality of dry cocoa beans. The addition of 1% tape yeast improved the quality of fermented cocoa beans on the parameters of fermentation temperature on day 2 (43.2℃), the account of cocoa beans per 100 g (93.8 cocoa beans), sugar content (2.8°Bx) and brown seed color (99.2%). Teak leaves, taro leaves, papaya leaves and bamboo leaves can be used as a cover for fermenting cocoa beans such as banana leaves which are commonly used by farmers.
{"title":"Significant potential of tape yeast and plant leaves as a cover for fermented\u0000cocoa (Theobroma cacao L.) beans to generate qualities of dry cocoa beans","authors":"M. Hamawi, I. Rohimin, U. Isnatin","doi":"10.26656/fr.2017.8(s2).50","DOIUrl":"https://doi.org/10.26656/fr.2017.8(s2).50","url":null,"abstract":"The purpose of this study was to determine the response to the addition of tape yeast and\u0000various cover leaves in the fermentation process of quality cocoa beans (Theobroma cacao\u0000L.) according to the Indonesian National Standard (SNI). This research was conducted at\u0000PT Perkebunan Nusantara (PTPN) XII, Ngrangkah Pawon plantation, Kediri Regency and\u0000Laboratory of Agrotechnology, Universitas Darussalam Gontor in April-August 2020. The\u0000research design used a factorial completely randomized design (CRD). The first factor\u0000was the addition of tape yeast (R) which consisted of 5 levels, namely: no yeast (R0), the\u0000addition of 0.5% tape yeast (R1), 1.0% (R2), 1.5% (R3), and 2.0% (R4). The second\u0000factor was plant leaves (D) which consisted of 5 levels, namely: D1 (banana leaves), D2\u0000(teak leaves), D3 (taro leaves), D4 (papaya leaves) and D5 (bamboo leaves). Observation\u0000parameters included fermentation temperature of cocoa beans, pulp acidity (pH) of cocoa\u0000beans, the account of cocoa beans per 100 g, moisture content, sugar content, cut test and,\u0000phytochemical qualitative test. Observation data were analyzed by using analysis of\u0000variance (ANOVA) and further tested with LSD 5%. The addition of tape yeast and plant\u0000leaves as a cover for fermented cocoa beans improved the quality of the dry cocoa beans.\u0000There was no interaction between the addition of tape yeast and plant leaves as a cover for\u0000fermented cocoa beans in all observations of the quality of dry cocoa beans. The addition\u0000of 1% tape yeast improved the quality of fermented cocoa beans on the parameters of\u0000fermentation temperature on day 2 (43.2℃), the account of cocoa beans per 100 g (93.8\u0000cocoa beans), sugar content (2.8°Bx) and brown seed color (99.2%). Teak leaves, taro\u0000leaves, papaya leaves and bamboo leaves can be used as a cover for fermenting cocoa\u0000beans such as banana leaves which are commonly used by farmers.","PeriodicalId":12410,"journal":{"name":"Food Research","volume":"1 5","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140735419","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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