Pub Date : 2023-12-19DOI: 10.26656/fr.2017.7(6).894
R. Pramitasari, N. Herlina
Anthocyanins are water-soluble flavonoid that gives a purplish-blue colour to black glutinous rice. Anthocyanins can be degraded by high temperature (>65ᵒC), oxygen, and light during storage. Foam-mat drying is expected to maintain anthocyanins from degradation and prolong their shelf life. This research aimed to obtain the optimum condition for anthocyanins extraction and foam-mat drying with the physicochemical evaluation of anthocyanins extract. The extraction process was done by the maceration method using food-grade solvents, water+citric acid and water, at four different times (6, 18, 24, and 48 hrs). Ethanol+citric acid were used as a control. The results showed that extraction using water+citric acid solvent for 48 hrs yielded higher total anthocyanins content (2.15±0.03 mg/g rice) than using water solvent (0.70±0.01 mg/g rice). Production of anthocyanins powder was carried out using the foam-mat drying method with the variation of maltodextrin (10 and 20%) and egg white (7.5, 10, and 20%) as the encapsulant and foaming agent. The highest anthocyanins content (0.45±0.06 mg/g powder) was obtained from water+citric acid extract mixed with 10% maltodextrin and 7.5% egg white. The solubility of its powder was acceptable (96.23±0.67%), and the water activity fulfilled the water activity standard of the powder drinks (0.33±0.00). In conclusion, the most optimum condition for anthocyanins extraction was using water+citric acid for 48 hrs and foam-mat drying using 10% maltodextrin and 7.5% egg white.
{"title":"Extraction, foam-mat drying, and physicochemical analysis of Indonesian black\u0000glutinous rice (Oryza sativa L. var glutinosa) anthocyanins","authors":"R. Pramitasari, N. Herlina","doi":"10.26656/fr.2017.7(6).894","DOIUrl":"https://doi.org/10.26656/fr.2017.7(6).894","url":null,"abstract":"Anthocyanins are water-soluble flavonoid that gives a purplish-blue colour to black\u0000glutinous rice. Anthocyanins can be degraded by high temperature (>65ᵒC), oxygen, and\u0000light during storage. Foam-mat drying is expected to maintain anthocyanins from\u0000degradation and prolong their shelf life. This research aimed to obtain the optimum\u0000condition for anthocyanins extraction and foam-mat drying with the physicochemical\u0000evaluation of anthocyanins extract. The extraction process was done by the maceration method\u0000using food-grade solvents, water+citric acid and water, at four different times (6, 18, 24, and\u000048 hrs). Ethanol+citric acid were used as a control. The results showed that extraction using\u0000water+citric acid solvent for 48 hrs yielded higher total anthocyanins content (2.15±0.03 mg/g\u0000rice) than using water solvent (0.70±0.01 mg/g rice). Production of anthocyanins powder was\u0000carried out using the foam-mat drying method with the variation of maltodextrin (10 and 20%)\u0000and egg white (7.5, 10, and 20%) as the encapsulant and foaming agent. The highest\u0000anthocyanins content (0.45±0.06 mg/g powder) was obtained from water+citric acid extract\u0000mixed with 10% maltodextrin and 7.5% egg white. The solubility of its powder was\u0000acceptable (96.23±0.67%), and the water activity fulfilled the water activity standard of the\u0000powder drinks (0.33±0.00). In conclusion, the most optimum condition for anthocyanins\u0000extraction was using water+citric acid for 48 hrs and foam-mat drying using 10% maltodextrin\u0000and 7.5% egg white.","PeriodicalId":12410,"journal":{"name":"Food Research","volume":" 7","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138962966","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 : 2023-12-19DOI: 10.26656/fr.2017.7(6).1002
S. Y. Kiptiyah, U. Santoso, Supriyadi, E. Harmayani
Kaempferia galanga L. is a rhizome plant that is rich in health benefits, it can be processed into a herbal drink by heating. Meanwhile, heating is carried out to kill certain pathogenic bacteria present in a product with a minimum loss of nutrients and to maintain the bioactive compounds. Therefore, this study aimed to evaluate the effect of heating using temperatures at 60°C and 80°C for 10, 20, and 30 mins on the antioxidant and antibacterial activity of K. galanga extract. The extraction process was carried out using the sonication method with a frequency of 35 kHz for 20 mins and a water-solvent ratio of 1:2 (b/v). The extract was heated at 60°C and 80°C for 10, 20, and 30 mins, and then antioxidant and antibacterial activity were analyzed. The results showed that heating at 60°C and 80°C for 10, 20, and 30 mins significantly decreased the antioxidant and antibacterial activity. Furthermore, the heating using a temperature of 60°C for 10 mins can reduce microbial contamination by 3 logs compared to the control sample and still maintain the total phenolic and flavonoid, antioxidant activity, ferric reducing antioxidant power, ferrous ion chelating, and antibacterial activity of K. galanga water extract.
{"title":"Effect of heat treatment on antioxidant and antibacterial activity of\u0000Kaempferia galanga L. extract","authors":"S. Y. Kiptiyah, U. Santoso, Supriyadi, E. Harmayani","doi":"10.26656/fr.2017.7(6).1002","DOIUrl":"https://doi.org/10.26656/fr.2017.7(6).1002","url":null,"abstract":"Kaempferia galanga L. is a rhizome plant that is rich in health benefits, it can be\u0000processed into a herbal drink by heating. Meanwhile, heating is carried out to kill certain\u0000pathogenic bacteria present in a product with a minimum loss of nutrients and to maintain\u0000the bioactive compounds. Therefore, this study aimed to evaluate the effect of heating\u0000using temperatures at 60°C and 80°C for 10, 20, and 30 mins on the antioxidant and\u0000antibacterial activity of K. galanga extract. The extraction process was carried out using\u0000the sonication method with a frequency of 35 kHz for 20 mins and a water-solvent ratio of\u00001:2 (b/v). The extract was heated at 60°C and 80°C for 10, 20, and 30 mins, and then\u0000antioxidant and antibacterial activity were analyzed. The results showed that heating at\u000060°C and 80°C for 10, 20, and 30 mins significantly decreased the antioxidant and\u0000antibacterial activity. Furthermore, the heating using a temperature of 60°C for 10 mins\u0000can reduce microbial contamination by 3 logs compared to the control sample and still\u0000maintain the total phenolic and flavonoid, antioxidant activity, ferric reducing antioxidant\u0000power, ferrous ion chelating, and antibacterial activity of K. galanga water extract.","PeriodicalId":12410,"journal":{"name":"Food Research","volume":"111 25","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138959623","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 : 2023-12-14DOI: 10.26656/fr.2017.7(6).977
Yanti, V.N.A. Maha, D. Subali, R.R. Tjandrawinata
Alzheimer’s disease (AD) is associated with ageing symptoms due to stress oxidative, neuroinflammation, acetylcholinesterase and butyrylcholinesterase activation, and Tau hyperphosphorylation. Tempeh has been recognized as one of the Indonesian traditional fermented foods made from soybean fermentation with a microbial consortium. Our previous study demonstrated that tempeh oil contains polyunsaturated fatty acids (PUFAs) and antioxidants for ageing prevention. Tempeh oil rich in PUFAs may be developed as a modern functional supplement for AD protection. This study aimed to extract tempeh oil, formulate a tempeh oil microemulsion supplement, and determine its functional efficacy towards Alzheimer's protection via AD-related enzymatic inhibition, antioxidant capability, and AD-related gene regulation in Schwann neuronal cell model in vitro. Tempeh oil microemulsion contained omega 3 and exerted acetylcholinesterase inhibitory and antioxidant activities. Tempeh oil microemulsion also had the capability of gene regulation related to AD in the lipopolysaccharide-induced Schwann neuronal cells model. These findings indicated that tempeh oil microemulsion effectively suppressed the gene expression of BACE, APP, and TNF-α, and increased the NTrK and BDNF gene expression in Schwann neuronal cells induced by lipopolysaccharide. Therefore, tempeh oil microemulsion containing omega 3 could be offered as an alternative modern functional food supplement for ageing protection in particular AD.
{"title":"Functional efficacy of tempeh oil microemulsion containing omega 3 for\u0000Alzheimer’s protection","authors":"Yanti, V.N.A. Maha, D. Subali, R.R. Tjandrawinata","doi":"10.26656/fr.2017.7(6).977","DOIUrl":"https://doi.org/10.26656/fr.2017.7(6).977","url":null,"abstract":"Alzheimer’s disease (AD) is associated with ageing symptoms due to stress oxidative,\u0000neuroinflammation, acetylcholinesterase and butyrylcholinesterase activation, and Tau\u0000hyperphosphorylation. Tempeh has been recognized as one of the Indonesian traditional\u0000fermented foods made from soybean fermentation with a microbial consortium. Our\u0000previous study demonstrated that tempeh oil contains polyunsaturated fatty acids (PUFAs)\u0000and antioxidants for ageing prevention. Tempeh oil rich in PUFAs may be developed as a\u0000modern functional supplement for AD protection. This study aimed to extract tempeh oil,\u0000formulate a tempeh oil microemulsion supplement, and determine its functional efficacy\u0000towards Alzheimer's protection via AD-related enzymatic inhibition, antioxidant\u0000capability, and AD-related gene regulation in Schwann neuronal cell model in vitro.\u0000Tempeh oil microemulsion contained omega 3 and exerted acetylcholinesterase inhibitory\u0000and antioxidant activities. Tempeh oil microemulsion also had the capability of gene\u0000regulation related to AD in the lipopolysaccharide-induced Schwann neuronal cells model.\u0000These findings indicated that tempeh oil microemulsion effectively suppressed the gene\u0000expression of BACE, APP, and TNF-α, and increased the NTrK and BDNF gene\u0000expression in Schwann neuronal cells induced by lipopolysaccharide. Therefore, tempeh\u0000oil microemulsion containing omega 3 could be offered as an alternative modern\u0000functional food supplement for ageing protection in particular AD.","PeriodicalId":12410,"journal":{"name":"Food Research","volume":"47 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139002716","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 : 2023-12-14DOI: 10.26656/fr.2017.7(6).892
Hasim, D. N. Faridah, F.A. Afandi, E. N. Qomaliyah
Research and publication discussing the performance of medicinal plants as anti-obesity have proliferated in recent years. In the view of ethnopharmacology, empiric evidence of Indonesian medicinal plants in the management of obesity is widely accepted. In an attempt to find an anti-obesity agent, it is evidenced that the disorder can be resolved through inhibition of pancreatic lipase since the mechanism allowed to retard the absorption of fat into cells. This current work aimed to screen Indonesian medicinal plants by using ethnopharmacology and meta-analysis approaches, emphasizing their ability to deal with obesity via pancreatic lipase inhibition. The study followed two stages, i.e. systematic review and meta-analysis. Firstly, articles in six scientific databases (Scopus, Science Direct, Proquest, Ebsco, Cengage Library and Emerald) were reviewed resulting in ten selected data according to inclusion and exclusion criteria. Furthermore, steps of the meta-analysis were performed on the selected data. The extraction of data in these articles collected a number of samples, average values and standard deviation of IC50. The values focused on IC50 of samples in inhibiting lipase activities performed by plant extracts and orlistat as control. In conclusion of this study, Moringa oleifera is the most potent medicinal plant as anti-obesity through inhibition of pancreatic lipase, then there were top ten anti-obesity medicinal plants as follows: i.e. kelor (Moringa oleifera) leaves, kemangi (Ocimum basilicum) leaves, asam jawa (Tamarindus indica) leaves, asam gelugur (Garcinia atroviridis) fruit, lengkuas (Alpinia galanga) rhizome, and kencur (Kaempferia galanga) rhizome, kumis kucing (Orthosipon aristatus) leaves, jambu biji leaves (Psidium guajava leavaes), serai wangi (Cymbopogon nardus) and kayu secang (Caesalpinia sappan)
{"title":"Evaluation of Indonesian anti-obesity traditional plants: a systematic review\u0000and meta-analysis on pancreatic lipase inhibition activity","authors":"Hasim, D. N. Faridah, F.A. Afandi, E. N. Qomaliyah","doi":"10.26656/fr.2017.7(6).892","DOIUrl":"https://doi.org/10.26656/fr.2017.7(6).892","url":null,"abstract":"Research and publication discussing the performance of medicinal plants as anti-obesity\u0000have proliferated in recent years. In the view of ethnopharmacology, empiric evidence of\u0000Indonesian medicinal plants in the management of obesity is widely accepted. In an\u0000attempt to find an anti-obesity agent, it is evidenced that the disorder can be resolved\u0000through inhibition of pancreatic lipase since the mechanism allowed to retard the\u0000absorption of fat into cells. This current work aimed to screen Indonesian medicinal plants\u0000by using ethnopharmacology and meta-analysis approaches, emphasizing their ability to\u0000deal with obesity via pancreatic lipase inhibition. The study followed two stages, i.e.\u0000systematic review and meta-analysis. Firstly, articles in six scientific databases (Scopus,\u0000Science Direct, Proquest, Ebsco, Cengage Library and Emerald) were reviewed resulting\u0000in ten selected data according to inclusion and exclusion criteria. Furthermore, steps of the\u0000meta-analysis were performed on the selected data. The extraction of data in these articles\u0000collected a number of samples, average values and standard deviation of IC50. The values\u0000focused on IC50 of samples in inhibiting lipase activities performed by plant extracts and\u0000orlistat as control. In conclusion of this study, Moringa oleifera is the most potent\u0000medicinal plant as anti-obesity through inhibition of pancreatic lipase, then there were top\u0000ten anti-obesity medicinal plants as follows: i.e. kelor (Moringa oleifera) leaves, kemangi\u0000(Ocimum basilicum) leaves, asam jawa (Tamarindus indica) leaves, asam gelugur\u0000(Garcinia atroviridis) fruit, lengkuas (Alpinia galanga) rhizome, and kencur (Kaempferia\u0000galanga) rhizome, kumis kucing (Orthosipon aristatus) leaves, jambu biji leaves (Psidium\u0000guajava leavaes), serai wangi (Cymbopogon nardus) and kayu secang (Caesalpinia\u0000sappan)","PeriodicalId":12410,"journal":{"name":"Food Research","volume":"84 12","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139001162","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 : 2023-12-14DOI: 10.26656/fr.2017.7(6).020
T. Nurhayati, B. Ibrahim, R. Rahmawati, I.D. Pamungkas, P.A. Qanitia
Recently, there has been a major concern about fisheries waste produced by tuna processing factories. There are many ways to handle the waste from tuna processing factories, specifically the tuna viscera which contains the stomach, pyloric caeca, kidneys, and intestines. The tuna viscera have been known as a source of digestive enzymes, one of them is a protease, including trypsin. The objective of this research was to analyze the enzymatic characteristic of trypsin extracted from two different tuna species. In this study, the trypsin extracted from the intestines of yellowfin and bigeye tuna was characterized by analyzing its enzyme activity as well as optimum temperature and pH, protein concentration, kinetic studies, and molecular weight. The results reveal that the enzyme activity and protein concentration observed in bigeye tuna (Thunnus obesus) were significantly higher than in yellowfin tuna (Thunnus albacares). In addition, trypsin bigeye and yellowfin tuna had the optimum temperature and pH from both crude extracts within the range of 50-60˚C and 7-8, respectively. Moreover, the molecular weights of trypsin enzymes extracted from yellowfin (T. albacares) and bigeye tuna (T. obesus) were 29 kDa.
{"title":"Characterization of trypsin enzyme extracted from intestines of yellowfin tuna\u0000(Thunnus albacares) and bigeye tuna (Thunnus obesus) from Indonesian\u0000seawater","authors":"T. Nurhayati, B. Ibrahim, R. Rahmawati, I.D. Pamungkas, P.A. Qanitia","doi":"10.26656/fr.2017.7(6).020","DOIUrl":"https://doi.org/10.26656/fr.2017.7(6).020","url":null,"abstract":"Recently, there has been a major concern about fisheries waste produced by tuna\u0000processing factories. There are many ways to handle the waste from tuna processing\u0000factories, specifically the tuna viscera which contains the stomach, pyloric caeca, kidneys,\u0000and intestines. The tuna viscera have been known as a source of digestive enzymes, one of\u0000them is a protease, including trypsin. The objective of this research was to analyze the\u0000enzymatic characteristic of trypsin extracted from two different tuna species. In this study,\u0000the trypsin extracted from the intestines of yellowfin and bigeye tuna was characterized by\u0000analyzing its enzyme activity as well as optimum temperature and pH, protein\u0000concentration, kinetic studies, and molecular weight. The results reveal that the enzyme\u0000activity and protein concentration observed in bigeye tuna (Thunnus obesus) were\u0000significantly higher than in yellowfin tuna (Thunnus albacares). In addition, trypsin\u0000bigeye and yellowfin tuna had the optimum temperature and pH from both crude extracts\u0000within the range of 50-60˚C and 7-8, respectively. Moreover, the molecular weights of\u0000trypsin enzymes extracted from yellowfin (T. albacares) and bigeye tuna (T. obesus) were\u000029 kDa.","PeriodicalId":12410,"journal":{"name":"Food Research","volume":"30 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138971655","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 : 2023-12-13DOI: 10.26656/fr.2017.7(6).035
A.A. Khatun, S.B. Saifullah, T. A. Ove, F. Noor, M.J. Akhter, A. Tahosin, H.I. Nila
Diabetes mellitus has a high prevalence, morbidity and mortality globally. Management of type 2 diabetes is difficult with synthetic drugs as they cause many side effects and have some limitations. Thus, as an alternative and immense interest in medicinal plants with indigenous, inexpensive fenugreek (Trigonella foenum-graecum L.) is considered to be a potent food-based treatment for managing type 2 diabetes. This study was undertaken to evaluate the blood glucose levels and diabetes status with the consumption of fenugreek seed powder in type 2 diabetic patients. In a clinical trial study, 49 type 2 diabetic patients were pooled using randomization and divided into two groups (controlled and exposed group). The exposed group was placed on 10 g/day of powdered fenugreek seeds soaked in water for 60 days, while the control group was not placed on any test diet. Demographic, clinical characteristics, fasting blood glucose (FBG) and postprandial blood glucose (PBG) were measured before and after the study. No adverse reaction was found after the treatment resumed and all participants finished the trial. Findings showed that 20.83% of the patients who took the supplementation had reached the non-diabetic state where zero success rates were observed in the control group. Multivariable linear regression demonstrated that patients’ blood glucose level was significantly associated with fenugreek supplementation (p < 0.001) and the type of therapy (p < 0.05) while adjusted with their demographic variables, physical and medical conditions. When adjusted for covariates, fasting and postprandial blood glucose in the exposed group was estimated to be 2.38 mmol/L (95% CI: -3.45, -1.32, p < 0.001) and 4.18 mmol/L (95% CI: -5.41, -2.95, p < 0.001), which was significantly lower than the control group, respectively. The lowering of blood glucose level in the exposed group was gradually distributed over time while significant changes were observed starting from 30 days of supplementation. It is therefore concluded that fenugreek seed supplementation could be generalized to mitigate the complications of type 2 DM.
{"title":"Effect of fenugreek seed supplementation on fasting and postprandial blood\u0000glucose level in type 2 diabetic subjects","authors":"A.A. Khatun, S.B. Saifullah, T. A. Ove, F. Noor, M.J. Akhter, A. Tahosin, H.I. Nila","doi":"10.26656/fr.2017.7(6).035","DOIUrl":"https://doi.org/10.26656/fr.2017.7(6).035","url":null,"abstract":"Diabetes mellitus has a high prevalence, morbidity and mortality globally. Management of\u0000type 2 diabetes is difficult with synthetic drugs as they cause many side effects and have\u0000some limitations. Thus, as an alternative and immense interest in medicinal plants with\u0000indigenous, inexpensive fenugreek (Trigonella foenum-graecum L.) is considered to be a\u0000potent food-based treatment for managing type 2 diabetes. This study was undertaken to\u0000evaluate the blood glucose levels and diabetes status with the consumption of fenugreek\u0000seed powder in type 2 diabetic patients. In a clinical trial study, 49 type 2 diabetic patients\u0000were pooled using randomization and divided into two groups (controlled and exposed\u0000group). The exposed group was placed on 10 g/day of powdered fenugreek seeds soaked\u0000in water for 60 days, while the control group was not placed on any test diet.\u0000Demographic, clinical characteristics, fasting blood glucose (FBG) and postprandial blood\u0000glucose (PBG) were measured before and after the study. No adverse reaction was found\u0000after the treatment resumed and all participants finished the trial. Findings showed that\u000020.83% of the patients who took the supplementation had reached the non-diabetic state\u0000where zero success rates were observed in the control group. Multivariable linear\u0000regression demonstrated that patients’ blood glucose level was significantly associated\u0000with fenugreek supplementation (p < 0.001) and the type of therapy (p < 0.05) while\u0000adjusted with their demographic variables, physical and medical conditions. When\u0000adjusted for covariates, fasting and postprandial blood glucose in the exposed group was\u0000estimated to be 2.38 mmol/L (95% CI: -3.45, -1.32, p < 0.001) and 4.18 mmol/L (95% CI:\u0000-5.41, -2.95, p < 0.001), which was significantly lower than the control group,\u0000respectively. The lowering of blood glucose level in the exposed group was gradually\u0000distributed over time while significant changes were observed starting from 30 days of\u0000supplementation. It is therefore concluded that fenugreek seed supplementation could be\u0000generalized to mitigate the complications of type 2 DM.","PeriodicalId":12410,"journal":{"name":"Food Research","volume":"135 12","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139004053","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 : 2023-12-11DOI: 10.26656/fr.2017.7(6).1021
L. Soedirga, N. Andria
Wet noodles are one type of noodle made without a drying process. Generally, wet noodles are yellow due to a reaction with alkaline salts. However, wet noodles were added with artificial colouring to give more yellow colour and increase consumer acceptance. The petals of the marigold flower (Tagetes erecta L.) contain carotenoid pigments that give yellow colour; thus, they can replace artificial colourants. In this research, marigold powder (MP) with various concentrations (0, 0.25%, 0.5%, 0.75%, and 1%) was subjected to wet noodles formulation. The result showed that WN3 with 0.5% MP was the preferred formulation with 1.36±0.03%, 60.97±0.66%, and 0.41% ±0.01 of carotenoid, moisture, and ash content, respectively. Cooking loss and water absorption of the WN3 were 1.05±0.06% and 91.60±4.97%. The lightness and °Hue of the WN3 are within the values of 61.85 and 88.48, which indicates a yellow-red colour. Panellists slightly like (5.46±0.85) the overall acceptance of the WN3. The degree of acceptance of colour and foreign aroma is within the range of neutral to slightly like, while for foreign taste, chewiness and stickiness are slightly like to like. Additionally, the result for the scoring test showed that WN3 had a slightly yellow colour, slightly foreign aroma, slightly less intense foreign taste, chewy, and slightly sticky. Thus, the study suggested that WN3 consisting of 0.5% MP is selected as the preferred formulation to make wet noodles.
{"title":"Marigold flower (Tagetes erecta L.) as natural food colourant in the making of\u0000wet noodle","authors":"L. Soedirga, N. Andria","doi":"10.26656/fr.2017.7(6).1021","DOIUrl":"https://doi.org/10.26656/fr.2017.7(6).1021","url":null,"abstract":"Wet noodles are one type of noodle made without a drying process. Generally, wet\u0000noodles are yellow due to a reaction with alkaline salts. However, wet noodles were\u0000added with artificial colouring to give more yellow colour and increase consumer\u0000acceptance. The petals of the marigold flower (Tagetes erecta L.) contain carotenoid\u0000pigments that give yellow colour; thus, they can replace artificial colourants. In this\u0000research, marigold powder (MP) with various concentrations (0, 0.25%, 0.5%, 0.75%,\u0000and 1%) was subjected to wet noodles formulation. The result showed that WN3 with\u00000.5% MP was the preferred formulation with 1.36±0.03%, 60.97±0.66%, and 0.41%\u0000±0.01 of carotenoid, moisture, and ash content, respectively. Cooking loss and water\u0000absorption of the WN3 were 1.05±0.06% and 91.60±4.97%. The lightness and °Hue of\u0000the WN3 are within the values of 61.85 and 88.48, which indicates a yellow-red colour.\u0000Panellists slightly like (5.46±0.85) the overall acceptance of the WN3. The degree of\u0000acceptance of colour and foreign aroma is within the range of neutral to slightly like,\u0000while for foreign taste, chewiness and stickiness are slightly like to like. Additionally,\u0000the result for the scoring test showed that WN3 had a slightly yellow colour, slightly\u0000foreign aroma, slightly less intense foreign taste, chewy, and slightly sticky. Thus, the\u0000study suggested that WN3 consisting of 0.5% MP is selected as the preferred\u0000formulation to make wet noodles.","PeriodicalId":12410,"journal":{"name":"Food Research","volume":"27 6","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138980006","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 : 2023-12-11DOI: 10.26656/fr.2017.7(6).410
N.M. Thuy, T.T.H Tham, T.N. Giau, V. Q. Tien, N.V. Thanh, N. V. Tai
Purple sweet potato (PSP) has the potential to be used to prepare functional foods due to its attractive color and high anthocyanin content. With completely randomized design experiments used, the study investigated the effect of the percentage of steamed PSP (25, 29, 33 and 37% of total batch weight) on the overall quality of sandwich bread. The results showed that the added PSP significantly affected the color (L*, a* and b*) and anthocyanin content of bread. The sandwich bread with 33% PSP had the most intense purple color, and a soft structure was found with a measured hardness of 92.12 and 25.11 g force in the bread crust and the centre of the bread, respectively. The expansion ratio was 5.86 times compared with the control sample (5.47 times), and the moisture and anthocyanin content were 38.23% and 55.14 mg%, respectively. The findings of this study also suggested that the preparation of sandwiches with the addition of PSP, in addition to providing a beautiful color, also has the potential to improve overall product quality, increase fiber content (2.4%) and DPPH free radical scavenging activity (28.80%) compared to the control sample.
{"title":"Effect of steamed purple sweet potato addition on chemico-physical properties\u0000of sandwich bread","authors":"N.M. Thuy, T.T.H Tham, T.N. Giau, V. Q. Tien, N.V. Thanh, N. V. Tai","doi":"10.26656/fr.2017.7(6).410","DOIUrl":"https://doi.org/10.26656/fr.2017.7(6).410","url":null,"abstract":"Purple sweet potato (PSP) has the potential to be used to prepare functional foods due to\u0000its attractive color and high anthocyanin content. With completely randomized design\u0000experiments used, the study investigated the effect of the percentage of steamed PSP (25,\u000029, 33 and 37% of total batch weight) on the overall quality of sandwich bread. The\u0000results showed that the added PSP significantly affected the color (L*, a* and b*) and\u0000anthocyanin content of bread. The sandwich bread with 33% PSP had the most intense\u0000purple color, and a soft structure was found with a measured hardness of 92.12 and 25.11\u0000g force in the bread crust and the centre of the bread, respectively. The expansion ratio\u0000was 5.86 times compared with the control sample (5.47 times), and the moisture and\u0000anthocyanin content were 38.23% and 55.14 mg%, respectively. The findings of this study\u0000also suggested that the preparation of sandwiches with the addition of PSP, in addition to\u0000providing a beautiful color, also has the potential to improve overall product quality,\u0000increase fiber content (2.4%) and DPPH free radical scavenging activity (28.80%)\u0000compared to the control sample.","PeriodicalId":12410,"journal":{"name":"Food Research","volume":"6 11","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138980909","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 : 2023-12-11DOI: 10.26656/fr.2017.7(6).850
M. P. Tran, T. Huynh, L. Nguyen, Q. T. Nguyen, T.N.H Nguyen, Q.P. Ho
This study aimed to investigate the effects of guava (Psidium guajava) leaf extract on the quality of striped catfish (Pangasianodon hypophthalmus) fillets during 18 months of frozen storage (-20±2°C). The study included three treatments, soaking striped catfish fillets in cold tap water as a control treatment, in 5.04 µg/mL Psidium guajava extract and in 313 µg/mL Psidium guajava extract. The samples were stored for 18 months and sampling was done at 0, 1, 3, 6, 9, 12 and 18 months. Evaluated parameters included total viable count (TVC), physicochemical parameters (water holding capacity (WHC), total volatile basic nitrogen (TVB-N), peroxide value (PV), thiobarbituric acid reactive substances (TBARs), moisture and pH), sensory properties and colour measurement. Results showed that striped catfish fillets treated with Psidium guajava extract reduced lipid oxidation inhibited bacteria growth, and enhanced sensory properties compared to untreated samples. In addition, treatment of Psidium guajava extract did not affect the pH, moisture, WHC, TVB-N and colour of fillets during frozen storage. Based on the total viable count, physicochemical parameters and sensory quality, it can be concluded that striped catfish fillets untreated or treated with Psidium guajava (5.04 and 313 µg/mL) extracts can be used for up to 18 months.
{"title":"Effects of guava (Psidium guajava) leaf extract on the quality of striped catfish\u0000(Pangasianodon hypophthalmus) fillets during frozen storage","authors":"M. P. Tran, T. Huynh, L. Nguyen, Q. T. Nguyen, T.N.H Nguyen, Q.P. Ho","doi":"10.26656/fr.2017.7(6).850","DOIUrl":"https://doi.org/10.26656/fr.2017.7(6).850","url":null,"abstract":"This study aimed to investigate the effects of guava (Psidium guajava) leaf extract on the\u0000quality of striped catfish (Pangasianodon hypophthalmus) fillets during 18 months of\u0000frozen storage (-20±2°C). The study included three treatments, soaking striped catfish\u0000fillets in cold tap water as a control treatment, in 5.04 µg/mL Psidium guajava extract and\u0000in 313 µg/mL Psidium guajava extract. The samples were stored for 18 months and\u0000sampling was done at 0, 1, 3, 6, 9, 12 and 18 months. Evaluated parameters included total\u0000viable count (TVC), physicochemical parameters (water holding capacity (WHC), total\u0000volatile basic nitrogen (TVB-N), peroxide value (PV), thiobarbituric acid reactive\u0000substances (TBARs), moisture and pH), sensory properties and colour measurement.\u0000Results showed that striped catfish fillets treated with Psidium guajava extract reduced\u0000lipid oxidation inhibited bacteria growth, and enhanced sensory properties compared to\u0000untreated samples. In addition, treatment of Psidium guajava extract did not affect the pH,\u0000moisture, WHC, TVB-N and colour of fillets during frozen storage. Based on the total\u0000viable count, physicochemical parameters and sensory quality, it can be concluded that\u0000striped catfish fillets untreated or treated with Psidium guajava (5.04 and 313 µg/mL)\u0000extracts can be used for up to 18 months.","PeriodicalId":12410,"journal":{"name":"Food Research","volume":"189 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139010091","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 : 2023-12-11DOI: 10.26656/fr.2017.7(6).040
N.T.N. Giang, N.D. Tan
Elaeocarpus hygrophilus Kurz is used for food such as jam, lactic fermentation, picking with rice wine, etc. To enhance the value and contribute to product diversification of Elaeocarpus hygrophilus, the optimizing wine fermentation by response surface methodology (RSM) was conducted with 2 factors including initial total soluble solids (20 -30oBrix) and pH (3.5-4.5). The 3-level factional design used for optimizing the effect of initial total soluble and pH were in agreement with the quadratic regression models well with R2 >0.85. Based on the response surface plots, the optimal parameters of fermentation were 23oBrix and pH 4.4. In the optimized condition, the ethanol content of E. hygrophilus wine was 7.33 % v.v-1 . In 100 g of dry matter, the content of phenolic, flavonoid and tannin in wine was 0.47 g TAE, 0.20 g QE and 1.67 g TAE, respectively.
{"title":"Optimization of ethanol and bioactive compounds fermentation of Elaeocarpus\u0000hygrophilus Kurz by using response surface methodology","authors":"N.T.N. Giang, N.D. Tan","doi":"10.26656/fr.2017.7(6).040","DOIUrl":"https://doi.org/10.26656/fr.2017.7(6).040","url":null,"abstract":"Elaeocarpus hygrophilus Kurz is used for food such as jam, lactic fermentation, picking\u0000with rice wine, etc. To enhance the value and contribute to product diversification of\u0000Elaeocarpus hygrophilus, the optimizing wine fermentation by response surface\u0000methodology (RSM) was conducted with 2 factors including initial total soluble solids (20\u0000-30oBrix) and pH (3.5-4.5). The 3-level factional design used for optimizing the effect of\u0000initial total soluble and pH were in agreement with the quadratic regression models well\u0000with R2\u0000>0.85. Based on the response surface plots, the optimal parameters of fermentation\u0000were 23oBrix and pH 4.4. In the optimized condition, the ethanol content of E.\u0000hygrophilus wine was 7.33 % v.v-1\u0000. In 100 g of dry matter, the content of phenolic,\u0000flavonoid and tannin in wine was 0.47 g TAE, 0.20 g QE and 1.67 g TAE, respectively.","PeriodicalId":12410,"journal":{"name":"Food Research","volume":"61 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138981987","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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