Pub Date : 2024-04-06DOI: 10.26656/fr.2017.8(s2).58
R. Wihansah, Wahyuningsih, M. Arifin, D. Pazra
The addition of cinnamon extract was done to improve the functional properties of yogurt. The limiting factor of yogurt is the difficulty of maintaining the quality in the distribution process. Spray drying technology is suitable for maintaining the quality of yogurt during distribution. This study aimed to evaluate the characteristics and antioxidant activity of yogurt with the addition of cinnamon extract before and after spray drying process. Research was conducted using factorial pattern of complete randomize design 2×3 (levels of extract and type of yogurt). The samples were evaluated for its pH, water activity, viscosity, titratable acidity, total lactic acid bacteria, antioxidant activity by DPPH inhibition, total phenolic compound (TPC), nutrient content and sensory properties. Yogurt powder obtained from spray drying process were analyzed for its visual appearance using scanning electron microscopy. Results showed that pH, viscosity, titratable acidity, viable lactic acid bacteria, protein and ash content were significantly affected by spray drying process, while moisture content and TPC were significantly affected by both spray drying and type of yogurt. Overall, after spray drying process, rehydrated cinnamon-yogurt still had antioxidant capacity and quality that met the requirement according to Indonesian Standard and CODEX.
{"title":"Development of spray-dried yogurt with addition of cinnamon extract as a\u0000functional drink","authors":"R. Wihansah, Wahyuningsih, M. Arifin, D. Pazra","doi":"10.26656/fr.2017.8(s2).58","DOIUrl":"https://doi.org/10.26656/fr.2017.8(s2).58","url":null,"abstract":"The addition of cinnamon extract was done to improve the functional properties of yogurt.\u0000The limiting factor of yogurt is the difficulty of maintaining the quality in the distribution\u0000process. Spray drying technology is suitable for maintaining the quality of yogurt during\u0000distribution. This study aimed to evaluate the characteristics and antioxidant activity of\u0000yogurt with the addition of cinnamon extract before and after spray drying process.\u0000Research was conducted using factorial pattern of complete randomize design 2×3 (levels\u0000of extract and type of yogurt). The samples were evaluated for its pH, water activity,\u0000viscosity, titratable acidity, total lactic acid bacteria, antioxidant activity by DPPH\u0000inhibition, total phenolic compound (TPC), nutrient content and sensory properties.\u0000Yogurt powder obtained from spray drying process were analyzed for its visual\u0000appearance using scanning electron microscopy. Results showed that pH, viscosity,\u0000titratable acidity, viable lactic acid bacteria, protein and ash content were significantly\u0000affected by spray drying process, while moisture content and TPC were significantly\u0000affected by both spray drying and type of yogurt. Overall, after spray drying process,\u0000rehydrated cinnamon-yogurt still had antioxidant capacity and quality that met the\u0000requirement according to Indonesian Standard and CODEX.","PeriodicalId":12410,"journal":{"name":"Food Research","volume":"32 14","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140735555","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).61
S. Ahamad, S. M. Mohammad Azmin, M. S. Mat Nor, P.S. Abdullah, H.Y. Ch'ng
Watermelon rind contributes about 30% of overall watermelon mass and is considered the most underutilized resource as it is usually discarded as waste. Watermelon rind resources have great potential economic value in various industries. Thus, utilizing the rind could decrease the amount of biological waste in the environment. Therefore, this study aims to determine the optimal conditions in extracting oven and dehydrator drying watermelon rind using a sonicator extraction procedure. Watermelon rind samples were evaluated using a one-factor-at-a-time (OFAT) evaluation to identify the most significant factor for the sonicator extraction time (0.5-3 hrs), ethanol concentration (20-100%), solvent-tosolid ratio (10:1-50:1 v/w), and sample drying time (24-48 hrs) parameters. The highest yield obtained for the oven drying sample was at one hr extraction time (15%), 100% ethanol concentration (12.5%), 30:1 v/w ratio (12%), and 48 hrs drying (9%). Meanwhile, the extraction yield of dehydrator drying sample was optimized at one hr of extraction time with 10% yield 100% of ethanol concentration with 15.4% yield, 40:1 v/w of solvent ratio with 14.7% yield, and 48 hrs of drying with 8% yield. The optimum extract yield of dehydrator drying sample could be further applied for cosmeceutical application as it produced higher yield compared to oven drying sample.
{"title":"Evaluation of drying and extraction parameters for the extraction yield of\u0000watermelon (Citrullus lanatus (Thunb.)) rind using statistical design experiment","authors":"S. Ahamad, S. M. Mohammad Azmin, M. S. Mat Nor, P.S. Abdullah, H.Y. Ch'ng","doi":"10.26656/fr.2017.8(s2).61","DOIUrl":"https://doi.org/10.26656/fr.2017.8(s2).61","url":null,"abstract":"Watermelon rind contributes about 30% of overall watermelon mass and is considered the\u0000most underutilized resource as it is usually discarded as waste. Watermelon rind resources\u0000have great potential economic value in various industries. Thus, utilizing the rind could\u0000decrease the amount of biological waste in the environment. Therefore, this study aims to\u0000determine the optimal conditions in extracting oven and dehydrator drying watermelon\u0000rind using a sonicator extraction procedure. Watermelon rind samples were evaluated\u0000using a one-factor-at-a-time (OFAT) evaluation to identify the most significant factor for\u0000the sonicator extraction time (0.5-3 hrs), ethanol concentration (20-100%), solvent-tosolid ratio (10:1-50:1 v/w), and sample drying time (24-48 hrs) parameters. The highest\u0000yield obtained for the oven drying sample was at one hr extraction time (15%), 100%\u0000ethanol concentration (12.5%), 30:1 v/w ratio (12%), and 48 hrs drying (9%). Meanwhile,\u0000the extraction yield of dehydrator drying sample was optimized at one hr of extraction\u0000time with 10% yield 100% of ethanol concentration with 15.4% yield, 40:1 v/w of solvent\u0000ratio with 14.7% yield, and 48 hrs of drying with 8% yield. The optimum extract yield of\u0000dehydrator drying sample could be further applied for cosmeceutical application as it\u0000produced higher yield compared to oven drying sample.","PeriodicalId":12410,"journal":{"name":"Food Research","volume":"44 8","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140733964","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 : 2024-04-03DOI: 10.26656/fr.2017.8(2).130
C. Chotichayapong, P. Kuchaiyaphum
Anthocyanin and phenolics found in black soybean are known as active antioxidants and have been linked to a variety of health benefits. The purpose of this study was to determine total monomeric anthocyanins (TMA), total phenolics (TP), and the retardation ability of protein autoxidation of an ethanolic extract of black soybeans planted in Thailand. We investigated the optimal conditions for extraction conditions. The ultrasonic-assisted approach successfully extracted both TMA and TP using 85% v/v ethanol as the solvent. The 15-min extraction time and solvent-to-sample ratio of 20:1 (v/w), at 30°C resulted in the highest concentration of TMA at 3.232±0.04 mg cyanidine-3-Oglucoside equivalent per gram dry weight whereas the longer time and higher temperature resulted in significantly decreased TMA content (P<0.05). The maximum TP concentration of 119.42±0.42 mg gallic acid equivalent per gram dry weight was obtained by using a method identical to that used to extract TMA, except that of the longer time, increased solvent consumption and temperature. The preventive effect of black soybean extracts on oxymyoglobin (oxyMb) autoxidation was investigated. The pseudo first-order rate constant of oxyMb oxidation is decreased in the presence of the extracts in comparison to oxyMb alone. Additionally, oxyMb's half -life was increased from 0.57 to 1.46 hrs in the presence of TMA-rich extracts and from 0.57 to 2.51 hrs in the presence of the highest concentration of TP extracts when compared to cyanidine-3- O-glucoside and gallic acid, respectively. The study revealed that the black soybean extract could stabilize the bound oxygen in the oxyMb lead to slow down autoxidation of the protein consumption of foods or products derived from black soybeans may help to reduce cellular oxidative stress and the risk of developing various diseases as the study's findings indicate.
{"title":"Anthocyanins and phenolics content of Thai black soybean extracts and their\u0000prevention against myoglobin autoxidation","authors":"C. Chotichayapong, P. Kuchaiyaphum","doi":"10.26656/fr.2017.8(2).130","DOIUrl":"https://doi.org/10.26656/fr.2017.8(2).130","url":null,"abstract":"Anthocyanin and phenolics found in black soybean are known as active antioxidants and have been\u0000linked to a variety of health benefits. The purpose of this study was to determine total monomeric\u0000anthocyanins (TMA), total phenolics (TP), and the retardation ability of protein autoxidation of an\u0000ethanolic extract of black soybeans planted in Thailand. We investigated the optimal conditions for\u0000extraction conditions. The ultrasonic-assisted approach successfully extracted both TMA and TP\u0000using 85% v/v ethanol as the solvent. The 15-min extraction time and solvent-to-sample ratio of\u000020:1 (v/w), at 30°C resulted in the highest concentration of TMA at 3.232±0.04 mg cyanidine-3-Oglucoside equivalent per gram dry weight whereas the longer time and higher temperature resulted\u0000in significantly decreased TMA content (P<0.05). The maximum TP concentration of 119.42±0.42\u0000mg gallic acid equivalent per gram dry weight was obtained by using a method identical to that\u0000used to extract TMA, except that of the longer time, increased solvent consumption and\u0000temperature. The preventive effect of black soybean extracts on oxymyoglobin (oxyMb)\u0000autoxidation was investigated. The pseudo first-order rate constant of oxyMb oxidation is\u0000decreased in the presence of the extracts in comparison to oxyMb alone. Additionally, oxyMb's half\u0000-life was increased from 0.57 to 1.46 hrs in the presence of TMA-rich extracts and from 0.57 to\u00002.51 hrs in the presence of the highest concentration of TP extracts when compared to cyanidine-3-\u0000O-glucoside and gallic acid, respectively. The study revealed that the black soybean extract could\u0000stabilize the bound oxygen in the oxyMb lead to slow down autoxidation of the protein\u0000consumption of foods or products derived from black soybeans may help to reduce cellular\u0000oxidative stress and the risk of developing various diseases as the study's findings indicate.","PeriodicalId":12410,"journal":{"name":"Food Research","volume":"41 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140747458","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 : 2024-04-03DOI: 10.26656/fr.2017.8(2).450
K. Kusmiyati, D.N.A. Zaidel, I.I. Muhamad, W.C. Liew
In vitro fermented robusta coffee is fermented coffee beans using lactic acid bacteria (LAB) isolated from the stomachs of civets. In vitro fermented robusta coffee was obtained by optimizing three variables, namely inoculum concentration, use of microorganisms Bifidobacterium bifidum and Lactobacillus plantarum and in vitro fermentation time using response surface methodology (RSM). This study aimed to produce fermented robusta coffee in vitro with optimal cupping test results using three variables that affect fermentation. The results of the RSM showed that the optimum cupping test results were 72.62, inoculum concentrations of 5% (w/v), in vitro fermentation time of 8 hrs and the ratio of B. bifidum/L. plantarum at a ratio of 1:0.
{"title":"Optimization of robusta green coffee fermentation by Bifidobacterium bifidum\u0000and Lactobacillus plantarum using response surface methodology","authors":"K. Kusmiyati, D.N.A. Zaidel, I.I. Muhamad, W.C. Liew","doi":"10.26656/fr.2017.8(2).450","DOIUrl":"https://doi.org/10.26656/fr.2017.8(2).450","url":null,"abstract":"In vitro fermented robusta coffee is fermented coffee beans using lactic acid bacteria\u0000(LAB) isolated from the stomachs of civets. In vitro fermented robusta coffee was\u0000obtained by optimizing three variables, namely inoculum concentration, use of\u0000microorganisms Bifidobacterium bifidum and Lactobacillus plantarum and in vitro\u0000fermentation time using response surface methodology (RSM). This study aimed to\u0000produce fermented robusta coffee in vitro with optimal cupping test results using three\u0000variables that affect fermentation. The results of the RSM showed that the optimum\u0000cupping test results were 72.62, inoculum concentrations of 5% (w/v), in vitro\u0000fermentation time of 8 hrs and the ratio of B. bifidum/L. plantarum at a ratio of 1:0.","PeriodicalId":12410,"journal":{"name":"Food Research","volume":"163 ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140748500","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 : 2024-04-03DOI: 10.26656/fr.2017.8(2).481
P.R.L. Pascual, M.C. Nino, A.P.P. Cabrera, L.Q. Escabal, V.U. Pascual, J. H. Ruiz
Sweet potato and cassava are staple root crops in the Philippines and other tropical and subtropical regions. These crops, like other root crops, are considered survival crops. Processing these root crops into different snacks is another way to enhance their commercial value. However, consumer acceptability and preference must be considered to ensure the marketability of new food products developed. This study aimed to assess the consumer’s preference for sweet potato and cassava-based snack and beverage products and developed a strategy to effectively market the products, in Southern Cebu. A 5-point Likert scale survey instrument was used to determine the consumers’ preference (n = 210) in buying root crops derivative products. Results showed that the most preferred products are sweet potato chips (47.02±0.02%), sweet potato juice (45.75±0.02%), and cassava chips (37.20±0.03%). In addition, flavor is the most desired quality and the first thing the consumers consider. Aside from the flavor, consumers also preferred snack and beverage products that are cheap. Based on the stepwise regression, the increasing influence of price, in both sweet potato and cassava snack products, showed a negative effect, with a coefficient (β) -0.155 (CI: -0.015, -0.005) and -0.095 (CI: -0.012, -0.001) respectively. In contrast, increasing the influence of the product quality was found to have an enhancing effect on consumers’ buying preference for sweet potato beverage products, with a coefficient (β) 0.091 (CI: 0.002, 0.080). Therefore, strategies must be centered on these attributes to effectively market the snack and beverage products developed from sweet potato and cassava.
{"title":"Consumer preference in buying snack and beverage products made from sweet\u0000potato (Ipomoea batatas (L.) Lam.) and cassava (Manihot esculenta Crantz) in\u0000Southern Cebu, Philippines","authors":"P.R.L. Pascual, M.C. Nino, A.P.P. Cabrera, L.Q. Escabal, V.U. Pascual, J. H. Ruiz","doi":"10.26656/fr.2017.8(2).481","DOIUrl":"https://doi.org/10.26656/fr.2017.8(2).481","url":null,"abstract":"Sweet potato and cassava are staple root crops in the Philippines and other tropical and\u0000subtropical regions. These crops, like other root crops, are considered survival crops.\u0000Processing these root crops into different snacks is another way to enhance their\u0000commercial value. However, consumer acceptability and preference must be considered to\u0000ensure the marketability of new food products developed. This study aimed to assess the\u0000consumer’s preference for sweet potato and cassava-based snack and beverage products\u0000and developed a strategy to effectively market the products, in Southern Cebu. A 5-point\u0000Likert scale survey instrument was used to determine the consumers’ preference (n = 210)\u0000in buying root crops derivative products. Results showed that the most preferred products\u0000are sweet potato chips (47.02±0.02%), sweet potato juice (45.75±0.02%), and cassava\u0000chips (37.20±0.03%). In addition, flavor is the most desired quality and the first thing the\u0000consumers consider. Aside from the flavor, consumers also preferred snack and beverage\u0000products that are cheap. Based on the stepwise regression, the increasing influence of\u0000price, in both sweet potato and cassava snack products, showed a negative effect, with a\u0000coefficient (β) -0.155 (CI: -0.015, -0.005) and -0.095 (CI: -0.012, -0.001) respectively. In\u0000contrast, increasing the influence of the product quality was found to have an enhancing\u0000effect on consumers’ buying preference for sweet potato beverage products, with a\u0000coefficient (β) 0.091 (CI: 0.002, 0.080). Therefore, strategies must be centered on these\u0000attributes to effectively market the snack and beverage products developed from sweet\u0000potato and cassava.","PeriodicalId":12410,"journal":{"name":"Food Research","volume":"47 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140747859","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 : 2024-04-03DOI: 10.26656/fr.2017.8(2).619
T.D. Huynh, C.T. Kha, V.A. Nguyen
The postharvest maintenance quality of fruits is significant for industrial applications. The present study was conducted to evaluate of quality parameters and bioactive components of seedless lime (Citrus latifolia) fruit during cold storage. Lime fruits were packed in perforated polyethylene bags, which were then put into a perforated expanded polystyrene box, and stored in a cool chamber, at 10°C. Quality parameters including skin color, weight loss, total soluble solids (TSS), juice percentage, technological index, titratable acidity (TTA), reducing and total sugars of the fruits were measured during 56 days of storage. The total phenolic content of the juices was measured using a colorimetric method of Folin-Ciocalteu. Ascorbic acid and major flavonoids of the fruits such as hesperidin and eriocitrin were quantified using HPLC-PDA methods. The results showed that cold storage kept the greenness of the fruit’s skin for up to 28 days. A minor weight loss (< 5%) was also recorded in the first 28 days of storage. The technological index of the fruits, reducing total sugars and TSS slightly increased, whereas TA somewhat decreased. Bioactive components such as phenolic and ascorbic acid contents were kept stable (p>0.05) in the first 21 days of storage but considerably reduced after 28 days of storage. A decrease in hesperidin and eriocitrin was also recorded from 21 days of storage but at a lower rate compared to that of phenolic and ascorbic acid contents. Altogether, a simple, convenient cold storage method using a perforated polyethylene bag and expanded polystyrene box can retain the quality and bioactive components of lime fruits for at least 21 days. The findings are significant for the food industrial application of storage lime fruits for fresh utilization or juice processing.
{"title":"Changes in quality parameters and bioactive components of seedless lime fruit\u0000(Citrus latifolia) during cold storage","authors":"T.D. Huynh, C.T. Kha, V.A. Nguyen","doi":"10.26656/fr.2017.8(2).619","DOIUrl":"https://doi.org/10.26656/fr.2017.8(2).619","url":null,"abstract":"The postharvest maintenance quality of fruits is significant for industrial applications. The\u0000present study was conducted to evaluate of quality parameters and bioactive components\u0000of seedless lime (Citrus latifolia) fruit during cold storage. Lime fruits were packed in\u0000perforated polyethylene bags, which were then put into a perforated expanded polystyrene\u0000box, and stored in a cool chamber, at 10°C. Quality parameters including skin color,\u0000weight loss, total soluble solids (TSS), juice percentage, technological index, titratable\u0000acidity (TTA), reducing and total sugars of the fruits were measured during 56 days of\u0000storage. The total phenolic content of the juices was measured using a colorimetric\u0000method of Folin-Ciocalteu. Ascorbic acid and major flavonoids of the fruits such as\u0000hesperidin and eriocitrin were quantified using HPLC-PDA methods. The results showed\u0000that cold storage kept the greenness of the fruit’s skin for up to 28 days. A minor weight\u0000loss (< 5%) was also recorded in the first 28 days of storage. The technological index of\u0000the fruits, reducing total sugars and TSS slightly increased, whereas TA somewhat\u0000decreased. Bioactive components such as phenolic and ascorbic acid contents were kept\u0000stable (p>0.05) in the first 21 days of storage but considerably reduced after 28 days of\u0000storage. A decrease in hesperidin and eriocitrin was also recorded from 21 days of storage\u0000but at a lower rate compared to that of phenolic and ascorbic acid contents. Altogether, a\u0000simple, convenient cold storage method using a perforated polyethylene bag and expanded\u0000polystyrene box can retain the quality and bioactive components of lime fruits for at least\u000021 days. The findings are significant for the food industrial application of storage lime\u0000fruits for fresh utilization or juice processing.","PeriodicalId":12410,"journal":{"name":"Food Research","volume":"128 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140747076","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 : 2024-03-22DOI: 10.26656/fr.2017.8(2).120
A.K.O. Huq, A.A. Tama, A.K. Mandal, I. Uddin, M.U. Talukder, N. Abedin, M.A. Zaher, M. Ahmed, K.M.F. Haque
Functional foods have beneficial roles in health and well-being, beyond their basic nutrition. Nowadays, a lot of functional foods are emerging throughout the world. A curcumin-based functional food mixture (Karkuma) was formulated with a certain proportion of natural herbs and spices mixtures with the aim of alleviating pain. This was a three-month clinical trial conducted among a total of sixty patients with chronic pain (30 patients in the intervention and 30 patients in the control group). In the first phase, Karkuma was formulated by appropriately processing and blending mixtures of curcumin, gingerol, mulberry and multi-floral honey as the main ingredients. This formulation was standardized and sensory evaluated by a nine-point hedonic scale. The overall acceptable score was 8.1 (like very much) out of 9. The product safety and acute toxicity tests were tested in a renowned laboratory in Bangladesh and shown safe for consumption. In the second phase, these functional food mixtures claim to reduce the severity of pain and are thus evaluated by adjuvant therapy. No significant differences were found in both groups at baseline observation. After three months of intervention with Karkuma, significantly (p<0.05) relieves pain in the intervention group. However, no significant (p>0.05) decrease in pain was observed after three months of the control trial with blank Karkuma. Moreover, the hematological and liver function tests in both groups were at acceptable levels. Hence, this study acclaims the efficacy of functional food mixtures (Karkuma) against chronic pain.
{"title":"Clinical efficacy of curcumin-based functional food mixtures for pain removal","authors":"A.K.O. Huq, A.A. Tama, A.K. Mandal, I. Uddin, M.U. Talukder, N. Abedin, M.A. Zaher, M. Ahmed, K.M.F. Haque","doi":"10.26656/fr.2017.8(2).120","DOIUrl":"https://doi.org/10.26656/fr.2017.8(2).120","url":null,"abstract":"Functional foods have beneficial roles in health and well-being, beyond their basic\u0000nutrition. Nowadays, a lot of functional foods are emerging throughout the world. A\u0000curcumin-based functional food mixture (Karkuma) was formulated with a certain\u0000proportion of natural herbs and spices mixtures with the aim of alleviating pain. This was a\u0000three-month clinical trial conducted among a total of sixty patients with chronic pain (30\u0000patients in the intervention and 30 patients in the control group). In the first phase,\u0000Karkuma was formulated by appropriately processing and blending mixtures of curcumin,\u0000gingerol, mulberry and multi-floral honey as the main ingredients. This formulation was\u0000standardized and sensory evaluated by a nine-point hedonic scale. The overall acceptable\u0000score was 8.1 (like very much) out of 9. The product safety and acute toxicity tests were\u0000tested in a renowned laboratory in Bangladesh and shown safe for consumption. In the\u0000second phase, these functional food mixtures claim to reduce the severity of pain and are\u0000thus evaluated by adjuvant therapy. No significant differences were found in both groups at\u0000baseline observation. After three months of intervention with Karkuma, significantly\u0000(p<0.05) relieves pain in the intervention group. However, no significant (p>0.05) decrease\u0000in pain was observed after three months of the control trial with blank Karkuma. Moreover,\u0000the hematological and liver function tests in both groups were at acceptable levels. Hence,\u0000this study acclaims the efficacy of functional food mixtures (Karkuma) against chronic pain.","PeriodicalId":12410,"journal":{"name":"Food Research","volume":" 28","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140218722","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 : 2024-03-22DOI: 10.26656/fr.2017.8(2).70
N. V. Loi, L.A. Tuan, T.V. Quy, P.T. Binh, N.D. Tien
The mixture of perilla and coriander essential oils is slowly mixed with essential oil perilla and essential oil coriander at a 1:1 (v/v) ratio. The mixture of perilla and coriander essential oils has a light yellow color, a characteristic aroma, and is transparent. The goal of this study was to determine some biological activities of the essential oil mixture perilla and coriander, laying the groundwork for the use of this essential oil mixture in food processing and preservation. The antioxidant capacity of the mixture of perilla and coriander essential oils has been determined to be 68.16±0.07%. The antibacterial activity against Bacillus mesentericus was the highest. This was followed by strains from different species of microorganisms: Escherichia coli, Micrococcus luteus, Salmonella enterica, Streptococcus pneumonia, Staphylococcus aureus, Bacillus cereus, Lactobacillus acidophilus and Bacillus subtilis with diameters of 44.34±0.16 mm, 42.17±0.28 mm, 41.32±0.19 mm, 39.86±0.21 mm, 39.62±0.15 mm, 38.45±0.27 mm, 37.54±0.13 mm and 37.23±0.18 mm, respectively. The essential oils perilla and coriander have a strong inhibitory effect on alpha-glucosidase. Their IC50 values were 0.79±0.02 µg/mL (the mixture of essential oil perilla and coriander), 0.84±0.02 µg/mL (essential oil perilla) and 0.91±0.03 µg/mL (essential oil coriander), while the IC50 value of the positive control acarbose was 145.32±9.24 µg/mL. Moreover, all samples have stronger alpha-amylase inhibition than alpha-glucosidase. The mixture of essential oils perilla and coriander, essential oil perilla and essential oil coriander exhibited strong inhibitory activity against alpha-amylase with IC50 values of 0.18±0.01, 0.23±0.01 and 0.26±0.02 µg/mL, respectively. These research results provide a good basis for later processing and preservation.
{"title":"Determination of some bioactive activities of a mixture of perilla and coriander\u0000essential oils","authors":"N. V. Loi, L.A. Tuan, T.V. Quy, P.T. Binh, N.D. Tien","doi":"10.26656/fr.2017.8(2).70","DOIUrl":"https://doi.org/10.26656/fr.2017.8(2).70","url":null,"abstract":"The mixture of perilla and coriander essential oils is slowly mixed with essential oil perilla\u0000and essential oil coriander at a 1:1 (v/v) ratio. The mixture of perilla and coriander\u0000essential oils has a light yellow color, a characteristic aroma, and is transparent. The goal\u0000of this study was to determine some biological activities of the essential oil mixture perilla\u0000and coriander, laying the groundwork for the use of this essential oil mixture in food\u0000processing and preservation. The antioxidant capacity of the mixture of perilla and\u0000coriander essential oils has been determined to be 68.16±0.07%. The antibacterial activity\u0000against Bacillus mesentericus was the highest. This was followed by strains from different\u0000species of microorganisms: Escherichia coli, Micrococcus luteus, Salmonella enterica,\u0000Streptococcus pneumonia, Staphylococcus aureus, Bacillus cereus, Lactobacillus\u0000acidophilus and Bacillus subtilis with diameters of 44.34±0.16 mm, 42.17±0.28 mm,\u000041.32±0.19 mm, 39.86±0.21 mm, 39.62±0.15 mm, 38.45±0.27 mm, 37.54±0.13 mm and\u000037.23±0.18 mm, respectively. The essential oils perilla and coriander have a strong\u0000inhibitory effect on alpha-glucosidase. Their IC50 values were 0.79±0.02 µg/mL (the\u0000mixture of essential oil perilla and coriander), 0.84±0.02 µg/mL (essential oil perilla) and\u00000.91±0.03 µg/mL (essential oil coriander), while the IC50 value of the positive control\u0000acarbose was 145.32±9.24 µg/mL. Moreover, all samples have stronger alpha-amylase\u0000inhibition than alpha-glucosidase. The mixture of essential oils perilla and coriander,\u0000essential oil perilla and essential oil coriander exhibited strong inhibitory activity against\u0000alpha-amylase with IC50 values of 0.18±0.01, 0.23±0.01 and 0.26±0.02 µg/mL,\u0000respectively. These research results provide a good basis for later processing and\u0000preservation.","PeriodicalId":12410,"journal":{"name":"Food Research","volume":" 13","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140216809","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 : 2024-03-22DOI: 10.26656/fr.2017.8(2).072
Y. E. Indrastuti, Susana, F. Imelda, L. Purwandani
The purpose of the study was to determine the effect of adding cassava starch and xanthan gum to fermented taro flour noodles and to find the best combination of cassava starch, and xanthan gum, based on the characteristics of dried taro noodles. Fermented taro flour is made from slices of fermented taro tubers by soaking in water (1:2) for 24 hrs to reduce oxalate content, dried, and ground into flour. Fermented taro flour was added with cassava starch (0 and 10%) and xanthan gum (0; 0.25; 0.50; 0.75%). The dough was mixed with water and steamed. The pregelatinized dough was extruded into noodles and the noodles were dried. The addition of cassava starch and xanthan gum concentration and their interactions had a very significant effect (p<0.01) on moisture content, ash content, cooking time, cooked weight, a* value (redness or greenness), b* value (yellowness or blueness) of dried taro noodles. The addition of cassava starch increased cooking loss while xanthan gum decreased cooking loss. The lightness (L*) of dried taro noodles was affected only by the addition of cassava starch. The interaction of cassava starch and xanthan gum can improve the texture of taro noodles. This study concluded that taro flour with the addition of cassava starch and xanthan gum has the potential to be a gluten-free noodle ingredient. The best combination found to produce gluten-free fermented taro flour noodles is fermented taro flour with the addition of 10% cassava starch and 0.75% xanthan gum.
{"title":"The characteristics of noodles from fermented taro flour with the addition of\u0000cassava starch and xanthan gum","authors":"Y. E. Indrastuti, Susana, F. Imelda, L. Purwandani","doi":"10.26656/fr.2017.8(2).072","DOIUrl":"https://doi.org/10.26656/fr.2017.8(2).072","url":null,"abstract":"The purpose of the study was to determine the effect of adding cassava starch and xanthan\u0000gum to fermented taro flour noodles and to find the best combination of cassava starch,\u0000and xanthan gum, based on the characteristics of dried taro noodles. Fermented taro flour\u0000is made from slices of fermented taro tubers by soaking in water (1:2) for 24 hrs to reduce\u0000oxalate content, dried, and ground into flour. Fermented taro flour was added with cassava\u0000starch (0 and 10%) and xanthan gum (0; 0.25; 0.50; 0.75%). The dough was mixed with\u0000water and steamed. The pregelatinized dough was extruded into noodles and the noodles\u0000were dried. The addition of cassava starch and xanthan gum concentration and their\u0000interactions had a very significant effect (p<0.01) on moisture content, ash content,\u0000cooking time, cooked weight, a* value (redness or greenness), b* value (yellowness or\u0000blueness) of dried taro noodles. The addition of cassava starch increased cooking loss\u0000while xanthan gum decreased cooking loss. The lightness (L*) of dried taro noodles was\u0000affected only by the addition of cassava starch. The interaction of cassava starch and\u0000xanthan gum can improve the texture of taro noodles. This study concluded that taro flour\u0000with the addition of cassava starch and xanthan gum has the potential to be a gluten-free\u0000noodle ingredient. The best combination found to produce gluten-free fermented taro flour\u0000noodles is fermented taro flour with the addition of 10% cassava starch and 0.75%\u0000xanthan gum.","PeriodicalId":12410,"journal":{"name":"Food Research","volume":" 29","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140213954","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 : 2024-03-22DOI: 10.26656/fr.2017.8(2).177
S. Tinrat
In the winemaking process, yeast strain plays a crucial role in the quality of the wine products. Therefore, this study aimed to screen the phytochemical compounds from mulberry fruits and assess the effect of three commercial yeast strains (Saccharomyces cerevisiae var. burgundy, kyokai and montrachet) on the quality of mulberry wines. The results showed that mulberry juice was a rich source of phytochemicals compounds (tannins, flavonoids, anthraquinones, steroids, terpenoids and alkaloids). Yeast strains had a significant effect on oenological parameters, total anthocyanins, phenolics and flavonoid contents and antioxidant activities (DPPH and FRAP assay) of mulberry wines (p0.05). The total soluble solids contents continually reduced while the percentage of alcohol contents consistently increased after 24 days of fermentation. The total soluble solids, pH values and titratable acidity of three mulberry wines were in the range of 5.80±0.06 – 6.00±0.06°Brix, 3.23±0.01 – 3.35±0.01 and 1.06±0.01 – 1.12±0.040% CAE, respectively. Mulberry wine fermented by S. cerevisiae var. burgundy (MWB) had the highest alcohol content (7.80±0.17% (v/v)) and acceptance scores (4.27±0.45 points). Moreover, MWB had the highest antioxidant activities due to the presence of the total anthocyanins, phenolics and flavonoid contents in mulberry wine. Cyanidin-3-O-glucoside (C3G) and cyanidin-3-O-rutinoside (C3R) were two major anthocyanins in mulberry wines. The C3G contents ranged from 0.14±0.01 – 0.38±0.01 mg/100 mL, while C3R ranged from 0.15±0.01 – 0.49±0.01 mg/100 mL. Therefore, this could be considered that S. cerevisiae var. burgundy had the potential yeast to produce quality mulberry wine as a healthy alternative product. Mulberry exhibited good antioxidant activity of anthocyanins and other phenolic compounds.
{"title":"Bioactive compounds of mulberry fruit and assessment of the effect of\u0000Saccharomyces cerevisiae strains on the quality of mulberry wine products","authors":"S. Tinrat","doi":"10.26656/fr.2017.8(2).177","DOIUrl":"https://doi.org/10.26656/fr.2017.8(2).177","url":null,"abstract":"In the winemaking process, yeast strain plays a crucial role in the quality of the wine\u0000products. Therefore, this study aimed to screen the phytochemical compounds from\u0000mulberry fruits and assess the effect of three commercial yeast strains (Saccharomyces\u0000cerevisiae var. burgundy, kyokai and montrachet) on the quality of mulberry wines.\u0000The results showed that mulberry juice was a rich source of phytochemicals\u0000compounds (tannins, flavonoids, anthraquinones, steroids, terpenoids and alkaloids).\u0000Yeast strains had a significant effect on oenological parameters, total anthocyanins,\u0000phenolics and flavonoid contents and antioxidant activities (DPPH and FRAP assay) of\u0000mulberry wines (p0.05). The total soluble solids contents continually reduced while\u0000the percentage of alcohol contents consistently increased after 24 days of fermentation.\u0000The total soluble solids, pH values and titratable acidity of three mulberry wines were\u0000in the range of 5.80±0.06 – 6.00±0.06°Brix, 3.23±0.01 – 3.35±0.01 and 1.06±0.01 –\u00001.12±0.040% CAE, respectively. Mulberry wine fermented by S. cerevisiae var.\u0000burgundy (MWB) had the highest alcohol content (7.80±0.17% (v/v)) and acceptance\u0000scores (4.27±0.45 points). Moreover, MWB had the highest antioxidant activities due\u0000to the presence of the total anthocyanins, phenolics and flavonoid contents in mulberry\u0000wine. Cyanidin-3-O-glucoside (C3G) and cyanidin-3-O-rutinoside (C3R) were two\u0000major anthocyanins in mulberry wines. The C3G contents ranged from 0.14±0.01 –\u00000.38±0.01 mg/100 mL, while C3R ranged from 0.15±0.01 – 0.49±0.01 mg/100 mL.\u0000Therefore, this could be considered that S. cerevisiae var. burgundy had the potential\u0000yeast to produce quality mulberry wine as a healthy alternative product. Mulberry\u0000exhibited good antioxidant activity of anthocyanins and other phenolic compounds.","PeriodicalId":12410,"journal":{"name":"Food Research","volume":" 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140212308","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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