Luis Ojeda-Ojeda, Nirza Noguera-Machado, José López, Valentina Rivera, Héctor Quintero, Anira Valero, Joselyn Díaz, Luis Pérez-Ybarra, Franklin Pacheco
The objective of this study was to evaluate the effect of Angiotensin-I Converting Enzyme (ACE) inhibitory peptides derived from five legumes (Vigna unguiculata, Cicer arietinum, Lens culinaris, Vicia faba, and Phaseolus vulgaris) after undergoing a hydrothermal treatment. The seeds were divided into two groups: one was subjected to drying and grinding, and the other one to cooking for 2 hours (100 °C), followed by drying and grinding. The flours obtained from the different processes were subjected to digestion with pepsin-pancreatin, and the resulting peptides were evaluated for their ACE inhibitory activity. The obtained results were subjected to analysis of variance and Tukey's test. The group consisting of the treatments V. unguiculata (82.63%), V. unguiculata cooked (96.41%), and C. arietinum (80.84%) showed the highest percentages of ACE inhibition, while the group comprising V. faba (6.0%), cooked L. culinaris (3.03%), and P. vulgaris (4.0%) exhibited the lowest inhibition percentages. These results demonstrate that V. unguiculata, V. faba, and C. arietinum can undergo hydrothermal treatment while still retaining their bioactive potential, ensuring a cooked flour, ready for formulating a multifunctional food.
本研究的目的是评估从五种豆科植物（Vigna unguiculata、Cicer arietinum、Lens culinaris、Vicia faba 和 Phaseolus vulgaris）中提取的血管紧张素转换酶（ACE）抑制肽经过水热处理后的效果。种子分为两组：一组进行干燥和研磨，另一组进行 2 小时（100 °C）蒸煮，然后进行干燥和研磨。用胃蛋白酶-胰蛋白酶消化从不同工艺中得到的面粉，并评估所得到的肽对 ACE 的抑制活性。所得结果进行了方差分析和 Tukey 检验。结果表明，处理组（82.63%）、煮熟组（96.41%）和 C. arietinum 组（80.84%）的 ACE 抑制率最高，而由 V. faba（6.0%）、煮熟的 L. culinaris（3.03%）和 P. vulgaris（4.0%）组成的组的抑制率最低。这些结果表明，V. unguiculata、V. faba 和 C. arietinum 在经过水热处理后仍能保留其生物活性潜力，确保制成熟面粉，为配制多功能食品做好准备。
{"title":"Peptide Inhibitors of Angiotensin-I Converting Enzyme (ACE) Bioavailability in Legumes Subjected to Hydrothermal Treatment","authors":"Luis Ojeda-Ojeda, Nirza Noguera-Machado, José López, Valentina Rivera, Héctor Quintero, Anira Valero, Joselyn Díaz, Luis Pérez-Ybarra, Franklin Pacheco","doi":"10.22146/ifnp.89554","DOIUrl":"https://doi.org/10.22146/ifnp.89554","url":null,"abstract":"The objective of this study was to evaluate the effect of Angiotensin-I Converting Enzyme (ACE) inhibitory peptides derived from five legumes (Vigna unguiculata, Cicer arietinum, Lens culinaris, Vicia faba, and Phaseolus vulgaris) after undergoing a hydrothermal treatment. The seeds were divided into two groups: one was subjected to drying and grinding, and the other one to cooking for 2 hours (100 °C), followed by drying and grinding. The flours obtained from the different processes were subjected to digestion with pepsin-pancreatin, and the resulting peptides were evaluated for their ACE inhibitory activity. The obtained results were subjected to analysis of variance and Tukey's test. The group consisting of the treatments V. unguiculata (82.63%), V. unguiculata cooked (96.41%), and C. arietinum (80.84%) showed the highest percentages of ACE inhibition, while the group comprising V. faba (6.0%), cooked L. culinaris (3.03%), and P. vulgaris (4.0%) exhibited the lowest inhibition percentages. These results demonstrate that V. unguiculata, V. faba, and C. arietinum can undergo hydrothermal treatment while still retaining their bioactive potential, ensuring a cooked flour, ready for formulating a multifunctional food.","PeriodicalId":13468,"journal":{"name":"Indonesian Food and Nutrition Progress","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-05-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140999831","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}
Maryam Zulfiqar, H. Shahbaz, Iqra Ikram, Waqas Ahmed, Abdul Rehman
This longitudinal study aimed to investigate the food choices of university hostel students and explore the relationship between breakfast skipping, food choices, nutrient intake, and BMI. Data were collected from students residing in university hostels over a three-month period, with monthly assessments. The study included 306 students divided into breakfastskippers and breakfast-eaters (control group), each comprising 153 students. Further categorization was performed among the breakfast eaters. A valid assessment questionnaire was used, encompassing social demographic characteristics, anthropometric measures, lifestyle assessment, dietary assessment through 24-hour dietary recall, and food composition table analysis. Among breakfast skippers, 15% were classified as obese and 13.7% as overweight, which was higher compared to other groups. Among the non-cereal-based breakfast eaters, 14.4% were obese, and 21% were overweight. The cereal-based breakfast eaters had the lowest rates of obesity and overweight, with 6.4% falling into each category. Significant differences were observed in calorie consumption and the intake of micronutrients across different breakfast categories. This study provided strong evidence linking breakfast skipping to a higher BMI (26.2 vs 24.1) and age-related patterns, with more breakfast skippers among younger individuals. Non-cereal-based breakfasts had a superior nutrient intake, while breakfast skippers had more screen time and insufficient sleep. Emotional states as triggers for binge eating were reported
{"title":"Impact of Breakfast Skipping and Choices on The Nutrient Intake and BMI of University Hostel Students of Lahore","authors":"Maryam Zulfiqar, H. Shahbaz, Iqra Ikram, Waqas Ahmed, Abdul Rehman","doi":"10.22146/ifnp.87482","DOIUrl":"https://doi.org/10.22146/ifnp.87482","url":null,"abstract":"This longitudinal study aimed to investigate the food choices of university hostel students and explore the relationship between breakfast skipping, food choices, nutrient intake, and BMI. Data were collected from students residing in university hostels over a three-month period, with monthly assessments. The study included 306 students divided into breakfastskippers and breakfast-eaters (control group), each comprising 153 students. Further categorization was performed among the breakfast eaters. A valid assessment questionnaire was used, encompassing social demographic characteristics, anthropometric measures, lifestyle assessment, dietary assessment through 24-hour dietary recall, and food composition table analysis. Among breakfast skippers, 15% were classified as obese and 13.7% as overweight, which was higher compared to other groups. Among the non-cereal-based breakfast eaters, 14.4% were obese, and 21% were overweight. The cereal-based breakfast eaters had the lowest rates of obesity and overweight, with 6.4% falling into each category. Significant differences were observed in calorie consumption and the intake of micronutrients across different breakfast categories. This study provided strong evidence linking breakfast skipping to a higher BMI (26.2 vs 24.1) and age-related patterns, with more breakfast skippers among younger individuals. Non-cereal-based breakfasts had a superior nutrient intake, while breakfast skippers had more screen time and insufficient sleep. Emotional states as triggers for binge eating were reported","PeriodicalId":13468,"journal":{"name":"Indonesian Food and Nutrition Progress","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-05-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140998155","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}
Dipeptidyl peptidase IV (DPP-IV) inhibitors are antidiabetic drugs that can lower blood sugar levels. There are still few reports on the DPP-IV inhibitory activity of peptides obtained from discarded fish skin. Therefore, we prepared various enzymatic hydrolysates using the skins of six fish species and investigated their DPP-IV inhibitory effects. As a result, it was found that the DPP-IV inhibitory activity of yellowtail hydrolysate by Alcalase was higher than that of other enzymes. In addition, the IC50 after ethanol fractionation was found to be lower in yellowtail and eel skin hydrolysate. Amino acid composition analysis showed that the hydrolysate obtained from the skin of the yellowtail contained the highest amount of Gly, followed by Pro, Hyp, and Ala, indicating that it was a peptide derived from type I collagen. Fractionation with ethanol showed that the DPP-IV inhibitory components were contained in the low molecular weight fraction. The artificial digestion test observed no DPP-IV inhibitory activity or average molecular weight change. The DPP-IV inhibitory peptide obtained from fish skin has the potential to be applied as a food material to various food products.
{"title":"Characterization of Fish Skin Hydrolysates Exhibiting Dipeptidyl Peptidase IV Inhibitory Activity","authors":"Honoka Miyamoto, Erwina Safitri, Takeshi Nagai, Masataka Saito","doi":"10.22146/ifnp.88534","DOIUrl":"https://doi.org/10.22146/ifnp.88534","url":null,"abstract":"Dipeptidyl peptidase IV (DPP-IV) inhibitors are antidiabetic drugs that can lower blood sugar levels. There are still few reports on the DPP-IV inhibitory activity of peptides obtained from discarded fish skin. Therefore, we prepared various enzymatic hydrolysates using the skins of six fish species and investigated their DPP-IV inhibitory effects. As a result, it was found that the DPP-IV inhibitory activity of yellowtail hydrolysate by Alcalase was higher than that of other enzymes. In addition, the IC50 after ethanol fractionation was found to be lower in yellowtail and eel skin hydrolysate. Amino acid composition analysis showed that the hydrolysate obtained from the skin of the yellowtail contained the highest amount of Gly, followed by Pro, Hyp, and Ala, indicating that it was a peptide derived from type I collagen. Fractionation with ethanol showed that the DPP-IV inhibitory components were contained in the low molecular weight fraction. The artificial digestion test observed no DPP-IV inhibitory activity or average molecular weight change. The DPP-IV inhibitory peptide obtained from fish skin has the potential to be applied as a food material to various food products.","PeriodicalId":13468,"journal":{"name":"Indonesian Food and Nutrition Progress","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-05-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140999708","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}
N. Manurung, P. N. Hasan, M. Juffrie, Tyas Utami, R. Yanti, Endang Sutriswati Rahayu
The human intestine is a diverse ecosystem populated by microbiota affected by several factors, including age. The aim of this research was to evaluate the effects of the probiotic powder Lactobacillus plantarum Dad-13 on the numbers of gut microbiota, short-chain fatty acids (SCFA), and fecal characteristics in healthy adolescents. This research was conducted at SMPN 1 Pangururan, Samosir, with a randomized, double-blind, parallel placebo-controlled trial. 54 healthy adolescents aged 13 to 14 were divided into two groups, one consumed a gram of skimmed milk powder (placebo group) and the other ingested powder containing L. plantarum Dad-13 with 1.18 × 109 CFU/gram (probiotic group). After 33 days of intervention, the height of placebo group (149.42 ± 5.03 cm) and probiotic group (154.37 ± 4.67 cm) increased significantly. Significant increases in body weight (44.35 kg ± 4.61 to 45.20 kg ± 4.78) and BMI (and 18.77 ± 2.12 to 18.99 ± 2.11) were observed in the probiotic group. In the probiotic group, the numbers of gut microbiota were not significantly affected (p > 0.05). The amount of SCFA and fecal characteristics of both groups showed no significant differences. Thus, the consumption of L. plantarum Dad-13 increased weight, height, and BMI but could not influence the numbers of gut microbiota, SCFA, and the fecal characteristics of healthy adolescents.
{"title":"The Consumption Effect of Indigenous Probiotic Powder Lactobacillus plantarum Dad-13 on Gut Microbiota Population and Short Chain Fatty Acids in Students of SMPN 1 Pangururan, Samosir","authors":"N. Manurung, P. N. Hasan, M. Juffrie, Tyas Utami, R. Yanti, Endang Sutriswati Rahayu","doi":"10.22146/ifnp.86598","DOIUrl":"https://doi.org/10.22146/ifnp.86598","url":null,"abstract":"The human intestine is a diverse ecosystem populated by microbiota affected by several factors, including age. The aim of this research was to evaluate the effects of the probiotic powder Lactobacillus plantarum Dad-13 on the numbers of gut microbiota, short-chain fatty acids (SCFA), and fecal characteristics in healthy adolescents. This research was conducted at SMPN 1 Pangururan, Samosir, with a randomized, double-blind, parallel placebo-controlled trial. 54 healthy adolescents aged 13 to 14 were divided into two groups, one consumed a gram of skimmed milk powder (placebo group) and the other ingested powder containing L. plantarum Dad-13 with 1.18 × 109 CFU/gram (probiotic group). After 33 days of intervention, the height of placebo group (149.42 ± 5.03 cm) and probiotic group (154.37 ± 4.67 cm) increased significantly. Significant increases in body weight (44.35 kg ± 4.61 to 45.20 kg ± 4.78) and BMI (and 18.77 ± 2.12 to 18.99 ± 2.11) were observed in the probiotic group. In the probiotic group, the numbers of gut microbiota were not significantly affected (p > 0.05). The amount of SCFA and fecal characteristics of both groups showed no significant differences. Thus, the consumption of L. plantarum Dad-13 increased weight, height, and BMI but could not influence the numbers of gut microbiota, SCFA, and the fecal characteristics of healthy adolescents.","PeriodicalId":13468,"journal":{"name":"Indonesian Food and Nutrition Progress","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-05-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140998763","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}
Dietary fiber, an indigestible component of plants, offers significant health benefits for humans. Creating a high-fiber snack bar can be a substitute for meeting daily requirements for dietary fiber. This research aimed to create snack bar products utilizing locally sourced ingredients, specifically rice crust flour and purple sweet potato flour, with the goal of optimizing the utilization of local food resources and enhancing the diversity of Indonesian cuisine. This study aimed to investigate how the proportion of purple sweet potato flour and rice crust flour influenced the chemical, physical, and sensory characteristics of the high-fiber snack bars that were created. The proportions of purple sweet potato flour to rice crust flour differed across the four snack bar formulas: FI (100%:0%), F2 (90%:10%), F3 (80%:20%), and F4 (70%:30%). The effectiveness index method was employed to determine the optimal formulation for the snack bar. The results indicated that lowering the proportion of purple sweet potato flour would enhance the firmness and color of the snack bar. The dietary fiber content (%db) of each formula was as follows: F1 (18.92 ± 1.43%), F2 (18.33 ± 0.79%), F3 (18.56 ± 2.73%), and F4 (19.48 ± 0.40%). The sensory test results showed a direct correlation between the panelists' preference level and the decrease in the proportion of purple sweet potato flour. Formula F4, consisting of a 70% proportion of purple sweet potato flour and a 30% proportion of rice crust flour, is the optimal formula for creating a snack bar.
{"title":"Effect of The Ratio of Purple Sweet Potato Flour and Rice Crust Flour on The Physical, Chemical, and Sensory Properties of High-Fiber Snack Bar","authors":"Tsaania Miftakhul Safira, Rini Yanti, Manikharda Manikharda, Priyanto Triwitono","doi":"10.22146/ifnp.87835","DOIUrl":"https://doi.org/10.22146/ifnp.87835","url":null,"abstract":"Dietary fiber, an indigestible component of plants, offers significant health benefits for humans. Creating a high-fiber snack bar can be a substitute for meeting daily requirements for dietary fiber. This research aimed to create snack bar products utilizing locally sourced ingredients, specifically rice crust flour and purple sweet potato flour, with the goal of optimizing the utilization of local food resources and enhancing the diversity of Indonesian cuisine. This study aimed to investigate how the proportion of purple sweet potato flour and rice crust flour influenced the chemical, physical, and sensory characteristics of the high-fiber snack bars that were created. The proportions of purple sweet potato flour to rice crust flour differed across the four snack bar formulas: FI (100%:0%), F2 (90%:10%), F3 (80%:20%), and F4 (70%:30%). The effectiveness index method was employed to determine the optimal formulation for the snack bar. The results indicated that lowering the proportion of purple sweet potato flour would enhance the firmness and color of the snack bar. The dietary fiber content (%db) of each formula was as follows: F1 (18.92 ± 1.43%), F2 (18.33 ± 0.79%), F3 (18.56 ± 2.73%), and F4 (19.48 ± 0.40%). The sensory test results showed a direct correlation between the panelists' preference level and the decrease in the proportion of purple sweet potato flour. Formula F4, consisting of a 70% proportion of purple sweet potato flour and a 30% proportion of rice crust flour, is the optimal formula for creating a snack bar. ","PeriodicalId":13468,"journal":{"name":"Indonesian Food and Nutrition Progress","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-05-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141000001","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}
Ni Made Wesi Sinta Wrdhi Warmini, Chusnul Hidayat, Rini Yanti
Red palm oil (RPO) has a high β-carotene content and can be used as a fat replacement in dairy products. However, the direct application of RPO in gelato will affect the product's physical properties. Besides that, the distinctive characteristics of RPO can also affect the sensory properties of food, reducing the product's palatability. Therefore, in this study, an oleogelation process was carried out on RPO into oleogel, which was applied to gelato. This study aimed to determine the comparison between butter and RPO oleogel with cocoa butter gelator at specific concentrations (5%, 10%, 15%) and its effect on the physical and chemical characteristics of gelato, and the percentage of the best treatment compared to control gelato. The results showed that gelato treatment affected the physical and chemical characteristics (proximate). The best gelato formulation was CBO 1 (2.1% oleogel + 2.9% unsalted butter). Then, the best oleogel percentage was CB5% (5% cocoa butter and 95% RPO gelator concentration) with an oil loss value of 18.18%±0.16. The gelato overrun value was 17.62±0.53 %; melting time was 21 minutes 42 seconds; hardness was 397.09±4.81 N, and chewiness was 58.96±0.48 N; it had a bright yellow color; viscosity before and after aging was 3435.22±14.09 cP and 4228.89±7.88 N; fat content was 4.90±0.12%; and β-carotene content was 20.67±0.19 ppm, which can be claimed as high β-carotene gelato.
{"title":"Comparison of Butter and Oleogel As Fat Replacement from Red Palm Oil With Cocoa Butter Gelator and Their Influence on The Physical and Chemical Characteristics of Gelato","authors":"Ni Made Wesi Sinta Wrdhi Warmini, Chusnul Hidayat, Rini Yanti","doi":"10.22146/ifnp.88032","DOIUrl":"https://doi.org/10.22146/ifnp.88032","url":null,"abstract":"Red palm oil (RPO) has a high β-carotene content and can be used as a fat replacement in dairy products. However, the direct application of RPO in gelato will affect the product's physical properties. Besides that, the distinctive characteristics of RPO can also affect the sensory properties of food, reducing the product's palatability. Therefore, in this study, an oleogelation process was carried out on RPO into oleogel, which was applied to gelato. This study aimed to determine the comparison between butter and RPO oleogel with cocoa butter gelator at specific concentrations (5%, 10%, 15%) and its effect on the physical and chemical characteristics of gelato, and the percentage of the best treatment compared to control gelato. The results showed that gelato treatment affected the physical and chemical characteristics (proximate). The best gelato formulation was CBO 1 (2.1% oleogel + 2.9% unsalted butter). Then, the best oleogel percentage was CB5% (5% cocoa butter and 95% RPO gelator concentration) with an oil loss value of 18.18%±0.16. The gelato overrun value was 17.62±0.53 %; melting time was 21 minutes 42 seconds; hardness was 397.09±4.81 N, and chewiness was 58.96±0.48 N; it had a bright yellow color; viscosity before and after aging was 3435.22±14.09 cP and 4228.89±7.88 N; fat content was 4.90±0.12%; and β-carotene content was 20.67±0.19 ppm, which can be claimed as high β-carotene gelato.","PeriodicalId":13468,"journal":{"name":"Indonesian Food and Nutrition Progress","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-11-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139229019","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}
H. A. Manshur, D. Putri, O. Pakpahan, Qq Wima Akalentera, Noor Harini
The sourdough fermentation method is identified as a complex microbial ecosystem stimulant by the spontaneous natural water starters process. At the fermentation time, lactic acid bacteria and yeast confer the resulting characteristic bread features such as staling of bread, and palatability. With the scope of highlighting fermentation, the investigation of starter culture is relevant in order to determine starch fractions of flour. The present article employed water from apple local varieties of Malang as a mixture of natural yeast. The research was conducted in two stages. The first stage was to get the best apple variety to produce the optimum quality of sourdough starter. The second was applying the best sourdough starter at various concentrations in bread formulation. Parameters observed included yeast, and lactic acid bacteria counts, pH, Total Titratable Acidity (TTA), lactic acid content, hardness, loaf volume, specific volume, and sensory properties of sourdough bread. There was an influence on the treatment of making a sourdough starter with different types of apple fruit and showed the best treatment if sourdough starter of fermented manalagi apple water with a pH value of 4.5, TTA value of 2.71 mL, the number of lactic acid bacteria of 5.6 × 1010 CFU/mL, and the number of yeast of 2.62 × 1011 CFU/mL.
{"title":"The Application of Various Fermented Malang Apple Water As A Source Of Natural Yeast for Sourdough Bread Processing","authors":"H. A. Manshur, D. Putri, O. Pakpahan, Qq Wima Akalentera, Noor Harini","doi":"10.22146/ifnp.65371","DOIUrl":"https://doi.org/10.22146/ifnp.65371","url":null,"abstract":"The sourdough fermentation method is identified as a complex microbial ecosystem stimulant by the spontaneous natural water starters process. At the fermentation time, lactic acid bacteria and yeast confer the resulting characteristic bread features such as staling of bread, and palatability. With the scope of highlighting fermentation, the investigation of starter culture is relevant in order to determine starch fractions of flour. The present article employed water from apple local varieties of Malang as a mixture of natural yeast. The research was conducted in two stages. The first stage was to get the best apple variety to produce the optimum quality of sourdough starter. The second was applying the best sourdough starter at various concentrations in bread formulation. Parameters observed included yeast, and lactic acid bacteria counts, pH, Total Titratable Acidity (TTA), lactic acid content, hardness, loaf volume, specific volume, and sensory properties of sourdough bread. There was an influence on the treatment of making a sourdough starter with different types of apple fruit and showed the best treatment if sourdough starter of fermented manalagi apple water with a pH value of 4.5, TTA value of 2.71 mL, the number of lactic acid bacteria of 5.6 × 1010 CFU/mL, and the number of yeast of 2.62 × 1011 CFU/mL.","PeriodicalId":13468,"journal":{"name":"Indonesian Food and Nutrition Progress","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-11-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139232610","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}
Angela Firdausa Alif Iskandar, Umar Santoso, Supriyadi Supriyadi
Waru leaf (Hibiscus tilaceus) is commonly used as a traditional food packaging material in Indonesia. Waru leaf is known to contain bioactive components with antioxidant and antimicrobial activity. This research aimed to determine the chemical properties of waru leaf of various maturity levels and provide information on the potency of leaf extract that can be used as active packaging additive. The chemical properties include fatty acids, volatile compounds, antioxidant activity, and total phenolic content. It was discovered that both the young and mature waru leaf contained 4 types of fatty acids: predominantly linoleic acid and linolenic acid. In the young waru leaf, the primary volatile compounds were acids, with cis-vaccenic acid (21%) and glycidyl palmitate comprising (16.8%). As for the mature leaf, the main volatile compounds were acids and esters, with glycidyl oleate at (18.52%), glycidyl palmitate (12.28%), and Decocanoic acid, 3-hydroxy- (7.85%). The crude methanol extract was fractionated with hexane, ethyl acetate, and butanol to analyze bioactive compounds. The highest antioxidant activity was found in ethyl acetate fraction with an average of %Radical Scavenging Activity (%RSA) of 36.25% on the young waru leaf and 29.92% on the mature waru leaf. The ethyl acetate fraction had the highest total phenolic content of 164.66 mg GAE/g and 146.50 mg GAE/g for young and mature waru leaves, respectively. The result shows that waru leaf extract is a potential ingredient for developing active packaging.
{"title":"Chemical Characteristics of Waru Leaf (Hibiscus tiliaceus) As Food Packaging Material","authors":"Angela Firdausa Alif Iskandar, Umar Santoso, Supriyadi Supriyadi","doi":"10.22146/ifnp.76137","DOIUrl":"https://doi.org/10.22146/ifnp.76137","url":null,"abstract":"Waru leaf (Hibiscus tilaceus) is commonly used as a traditional food packaging material in Indonesia. Waru leaf is known to contain bioactive components with antioxidant and antimicrobial activity. This research aimed to determine the chemical properties of waru leaf of various maturity levels and provide information on the potency of leaf extract that can be used as active packaging additive. The chemical properties include fatty acids, volatile compounds, antioxidant activity, and total phenolic content. It was discovered that both the young and mature waru leaf contained 4 types of fatty acids: predominantly linoleic acid and linolenic acid. In the young waru leaf, the primary volatile compounds were acids, with cis-vaccenic acid (21%) and glycidyl palmitate comprising (16.8%). As for the mature leaf, the main volatile compounds were acids and esters, with glycidyl oleate at (18.52%), glycidyl palmitate (12.28%), and Decocanoic acid, 3-hydroxy- (7.85%). The crude methanol extract was fractionated with hexane, ethyl acetate, and butanol to analyze bioactive compounds. The highest antioxidant activity was found in ethyl acetate fraction with an average of %Radical Scavenging Activity (%RSA) of 36.25% on the young waru leaf and 29.92% on the mature waru leaf. The ethyl acetate fraction had the highest total phenolic content of 164.66 mg GAE/g and 146.50 mg GAE/g for young and mature waru leaves, respectively. The result shows that waru leaf extract is a potential ingredient for developing active packaging.","PeriodicalId":13468,"journal":{"name":"Indonesian Food and Nutrition Progress","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-11-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139231436","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The food control system in the country should be effective and able to ensure the safety and quality of food. The study aimed to assess the current situation of the food control system in Libya. The mandates of food control are fragmented among different bodies, which sometimes perform the same functions and thus cause an unnecessary burden on the country's budget. Although there appear to be activities related to national standards that align with international standards, the 1973 health law has yet to be updated. The food inspection has not been based on a risk analysis. Also, there are inadequate laboratory support services, and laboratories are unaccredited. There is also an absence of action plans in both the short and long term for information, communication, and education. The inspectors need training, especially in risk-based inspections. Importantly, analysts' lack of expertise makes determining the compliance of food products with Libyan legislation difficult. Poor-quality and unsafe foods enter Libya due to the control system's weakness and the political crisis; therefore, the government should implement an integrated food control system to improve the situation. As well, the United Nations should politically support Libya's stability.
{"title":"Food Control System in Libya","authors":"T. Abuhlega","doi":"10.22146/ifnp.83861","DOIUrl":"https://doi.org/10.22146/ifnp.83861","url":null,"abstract":"The food control system in the country should be effective and able to ensure the safety and quality of food. The study aimed to assess the current situation of the food control system in Libya. The mandates of food control are fragmented among different bodies, which sometimes perform the same functions and thus cause an unnecessary burden on the country's budget. Although there appear to be activities related to national standards that align with international standards, the 1973 health law has yet to be updated. The food inspection has not been based on a risk analysis. Also, there are inadequate laboratory support services, and laboratories are unaccredited. There is also an absence of action plans in both the short and long term for information, communication, and education. The inspectors need training, especially in risk-based inspections. Importantly, analysts' lack of expertise makes determining the compliance of food products with Libyan legislation difficult. Poor-quality and unsafe foods enter Libya due to the control system's weakness and the political crisis; therefore, the government should implement an integrated food control system to improve the situation. As well, the United Nations should politically support Libya's stability.","PeriodicalId":13468,"journal":{"name":"Indonesian Food and Nutrition Progress","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-11-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139228976","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}
Paramita Dyah Pratiwi, A. Ningrum, Supriyadi Supriyadi
Passion fruit pomace, a by-product of passion fruit juice processing, is a source of carotenoids that can be utilized for food products as an antioxidant. The purpose of this study was to determine the optimum condition of carotenoid extraction process from passion fruit pomace using ultrasonic waves with coconut oil as a solvent, to determine the physicochemical properties of carotene-enriched coconut oil and the physicochemical properties of carotene-enriched coconut oil blended with sesame oil. The variables studied were extraction time (X1) and extraction temperature (X2). Response Surface Methodology (RSM) with the design of Central Composite Face-centered Design (CCF) is used to obtain a mathematical model that corresponds to the relationship between total carotenoid and the variables that influence it. After that, coconut oil will be evaluated on its quality including total carotenoids and antioxidant activity, compared to extraction with conventional methods (maceration). Sesame oil was blended with the carotene-enriched coconut oil extract to improve its antioxidant stability. The results showed that the optimum condition of the yellow passion fruit pomace carotenoid extraction with ultrasound-assisted extraction was 30 minutes and at 35 °C. Characteristics of carotenoid-enriched coconut oil from ultrasound-assisted extraction had higher total carotenoid content (15.79 μg of carotenoids/g oil) compared to conventional extraction (9.47 μg of carotenoids/g oil) and had higher antioxidant activity (80%RSA). Characteristics of mixed oils between carotenoid-enriched coconut oil and sesame oil have higher peroxide, lower Oxidative Stability Index, and higher antioxidant activity.
{"title":"Optimization of Carotenoid Extraction from Yellow Passion Fruit Pomace Using Ultrasound-assisted Extraction and Coconut Oil as a Solvent","authors":"Paramita Dyah Pratiwi, A. Ningrum, Supriyadi Supriyadi","doi":"10.22146/ifnp.86602","DOIUrl":"https://doi.org/10.22146/ifnp.86602","url":null,"abstract":"Passion fruit pomace, a by-product of passion fruit juice processing, is a source of carotenoids that can be utilized for food products as an antioxidant. The purpose of this study was to determine the optimum condition of carotenoid extraction process from passion fruit pomace using ultrasonic waves with coconut oil as a solvent, to determine the physicochemical properties of carotene-enriched coconut oil and the physicochemical properties of carotene-enriched coconut oil blended with sesame oil. The variables studied were extraction time (X1) and extraction temperature (X2). Response Surface Methodology (RSM) with the design of Central Composite Face-centered Design (CCF) is used to obtain a mathematical model that corresponds to the relationship between total carotenoid and the variables that influence it. After that, coconut oil will be evaluated on its quality including total carotenoids and antioxidant activity, compared to extraction with conventional methods (maceration). Sesame oil was blended with the carotene-enriched coconut oil extract to improve its antioxidant stability. The results showed that the optimum condition of the yellow passion fruit pomace carotenoid extraction with ultrasound-assisted extraction was 30 minutes and at 35 °C. Characteristics of carotenoid-enriched coconut oil from ultrasound-assisted extraction had higher total carotenoid content (15.79 μg of carotenoids/g oil) compared to conventional extraction (9.47 μg of carotenoids/g oil) and had higher antioxidant activity (80%RSA). Characteristics of mixed oils between carotenoid-enriched coconut oil and sesame oil have higher peroxide, lower Oxidative Stability Index, and higher antioxidant activity.","PeriodicalId":13468,"journal":{"name":"Indonesian Food and Nutrition Progress","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-11-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139234922","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}
京公网安备 11010802042870号
京ICP备2023020795号-1
扫码关注我们
求助内容：
应助结果提醒方式：