Pennywort juice is a herbal drink extracted from pennywort leaves and stems. Pennywort residue is a by-product of pennywort juice production. In the present work, this by-product was proved to be a good dietary fibre ingredient in the making of high fibre pasta. Nevertheless, the addition of 10% pennywort residue reduced cooking properties, textural profiles, and overall acceptability of the pasta samples. The effects of transglutaminase treatment of pasta dough on the product quality were then investigated. Increase in transglutaminase dosage from 0.00 to 0.75 U/g protein of the flour blend decreased the cooking loss of pasta by 19% while improving its tensile strength and elongation rate by 15 and 49%, respectively. Further increase in enzyme dosage from 0.75 to 1.00 U/g protein, on the other hand, decreased the tensile strength and elongation rate. When the enzyme treatment lasted for 30 min, the cooking loss was reduced by 10%, while the tensile strength and elongation rate of high fibre pasta were both enhanced by 10%. However, increase in treatment time from 30 to 40 min did not cause any significant differences in textural and cooking properties of the fibre-rich pasta. The appropriate transglutaminase dosage and biocatalytic time were 0.75 U/g protein and 30 min, respectively, under which the overall acceptability of the sample incorporated with 10% pennywort residue powder was similar to that of the semolina pasta.
{"title":"Effects of transglutaminase treatment on cooking quality, textural properties, and overall acceptability of high fibre pasta incorporated with pennywort residue","authors":"Nguyen Phuc Le, T. Tran, N. Ton, V. Le","doi":"10.47836/ifrj.30.6.19","DOIUrl":"https://doi.org/10.47836/ifrj.30.6.19","url":null,"abstract":"Pennywort juice is a herbal drink extracted from pennywort leaves and stems. Pennywort residue is a by-product of pennywort juice production. In the present work, this by-product was proved to be a good dietary fibre ingredient in the making of high fibre pasta. Nevertheless, the addition of 10% pennywort residue reduced cooking properties, textural profiles, and overall acceptability of the pasta samples. The effects of transglutaminase treatment of pasta dough on the product quality were then investigated. Increase in transglutaminase dosage from 0.00 to 0.75 U/g protein of the flour blend decreased the cooking loss of pasta by 19% while improving its tensile strength and elongation rate by 15 and 49%, respectively. Further increase in enzyme dosage from 0.75 to 1.00 U/g protein, on the other hand, decreased the tensile strength and elongation rate. When the enzyme treatment lasted for 30 min, the cooking loss was reduced by 10%, while the tensile strength and elongation rate of high fibre pasta were both enhanced by 10%. However, increase in treatment time from 30 to 40 min did not cause any significant differences in textural and cooking properties of the fibre-rich pasta. The appropriate transglutaminase dosage and biocatalytic time were 0.75 U/g protein and 30 min, respectively, under which the overall acceptability of the sample incorporated with 10% pennywort residue powder was similar to that of the semolina pasta.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":"15 11","pages":""},"PeriodicalIF":0.8,"publicationDate":"2023-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138954970","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
A. Iwansyah, R. Wardhani, C. Darsih, T. Kurniawan, Dini Ariani, Y. Andriana, Mirwan Ardiansyah Karim, Ashri Indriati, R. Luthfiyanti, H. Hamid
The present work evaluated the characteristics of ciplukan (Physalis angulata L.) microcapsule extracts prepared by spray drying method. Different water ratios namely X1 (1:2), X2 (1:5), and X3 (1:10), and maltodextrin concentrations namely Y1 (5%) and Y2 (10%) were applied in a spray drying system to produce microcapsule extracts. Investigations of physical properties (pH, moisture, water activity, total solid, solubility, and colour), as well as morphological characteristics by scanning electron microscopy (SEM) and functional properties (antioxidant, total phenolic, total flavonoid, and quercetin content) were carried out. Results showed that water ratio and maltodextrin gave a significant effect on the physical properties of microcapsule extract with X1 (1:2) and Y1 (5 %) having significant effect on total phenolic, flavonoid, and quercetin contents, and antioxidant properties of ciplukan extract microcapsule. Furthermore, the scanning electron microscopy (SEM) illustrated the morphological structure of microcapsule extract, which showed a spherical structure. All combinations of water ratios and maltodextrin concentrations showed agglomeration, except for X1Y2. In correlation analysis using partial least square, the antioxidant activity of microcapsule extract was proportional to physicochemical properties, total phenolic, total flavonoid, and quercetin contents of microcapsule extract. The present work revealed that water extraction ratios and maltodextrin concentrations affected microcapsule extract of ciplukan. The combination of X1 (1:2) and Y1 (5%) retained the functional properties of ciplukan microcapsule extract.
{"title":"Microencapsulation of ciplukan (Physalis angulata L.) extract as food ingredients: Effect of water ratio and maltodextrin concentration variables on product characteristics","authors":"A. Iwansyah, R. Wardhani, C. Darsih, T. Kurniawan, Dini Ariani, Y. Andriana, Mirwan Ardiansyah Karim, Ashri Indriati, R. Luthfiyanti, H. Hamid","doi":"10.47836/ifrj.30.6.12","DOIUrl":"https://doi.org/10.47836/ifrj.30.6.12","url":null,"abstract":"The present work evaluated the characteristics of ciplukan (Physalis angulata L.) microcapsule extracts prepared by spray drying method. Different water ratios namely X1 (1:2), X2 (1:5), and X3 (1:10), and maltodextrin concentrations namely Y1 (5%) and Y2 (10%) were applied in a spray drying system to produce microcapsule extracts. Investigations of physical properties (pH, moisture, water activity, total solid, solubility, and colour), as well as morphological characteristics by scanning electron microscopy (SEM) and functional properties (antioxidant, total phenolic, total flavonoid, and quercetin content) were carried out. Results showed that water ratio and maltodextrin gave a significant effect on the physical properties of microcapsule extract with X1 (1:2) and Y1 (5 %) having significant effect on total phenolic, flavonoid, and quercetin contents, and antioxidant properties of ciplukan extract microcapsule. Furthermore, the scanning electron microscopy (SEM) illustrated the morphological structure of microcapsule extract, which showed a spherical structure. All combinations of water ratios and maltodextrin concentrations showed agglomeration, except for X1Y2. In correlation analysis using partial least square, the antioxidant activity of microcapsule extract was proportional to physicochemical properties, total phenolic, total flavonoid, and quercetin contents of microcapsule extract. The present work revealed that water extraction ratios and maltodextrin concentrations affected microcapsule extract of ciplukan. The combination of X1 (1:2) and Y1 (5%) retained the functional properties of ciplukan microcapsule extract.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":"68 9","pages":""},"PeriodicalIF":0.8,"publicationDate":"2023-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138957094","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Eggs are suitable for the processing of set yoghurt as milk replacements, but there is no yoghurt mainly made from eggs. In the present work, production formula was designed and optimised for high-quality egg-based yoghurt processing by improving water holding capacity, aroma, texture, and taste using single factor experiment and D-optimal mixture design. Results showed that with optimised formula (whole liquid egg, 100 g; water, 180 g; sucrose, 30.89 g; diacetyl tartaric acid ester of mono(di)glycerides, 0.28 g; gelatine, 0.112 g; gellan gum, 0.14 g; and β-cyclodextrin, 0.56 g), the product showed high sensory evaluation score, fine viscosity, as well as preferable hardness and suitable fracturability. SDS-PAGE electrophoretogram indicated that the proteins in egg-based yoghurt was degraded during fermentation, which might have contributed to the improvement of gel structure and taste. Based on the SEM images, the prepared egg-based yoghurt had smoother, stronger, and more compact gel network microstructure when compared with milk-based yoghurt.
{"title":"Set yoghurt processing with eggs as milk replacements, and improvement of texture, rheology, and microstructure by formulation design and optimisation","authors":"Jianwei Zhang, Xiaoyang Pan, Yuqing Wu, Yuqin Chen, Yonggang Tu, Jiguang Chen, Daobang Tang, Zhongping Yin","doi":"10.47836/ifrj.30.6.15","DOIUrl":"https://doi.org/10.47836/ifrj.30.6.15","url":null,"abstract":"Eggs are suitable for the processing of set yoghurt as milk replacements, but there is no yoghurt mainly made from eggs. In the present work, production formula was designed and optimised for high-quality egg-based yoghurt processing by improving water holding capacity, aroma, texture, and taste using single factor experiment and D-optimal mixture design. Results showed that with optimised formula (whole liquid egg, 100 g; water, 180 g; sucrose, 30.89 g; diacetyl tartaric acid ester of mono(di)glycerides, 0.28 g; gelatine, 0.112 g; gellan gum, 0.14 g; and β-cyclodextrin, 0.56 g), the product showed high sensory evaluation score, fine viscosity, as well as preferable hardness and suitable fracturability. SDS-PAGE electrophoretogram indicated that the proteins in egg-based yoghurt was degraded during fermentation, which might have contributed to the improvement of gel structure and taste. Based on the SEM images, the prepared egg-based yoghurt had smoother, stronger, and more compact gel network microstructure when compared with milk-based yoghurt.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":"29 12","pages":""},"PeriodicalIF":0.8,"publicationDate":"2023-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138954695","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Xinhui Wang, Xinxuan Che, Yue Ding, Jinsong Sun, Yu Kang, Yang Liu
In the present work, fresh beef was treated with 3 g/L sodium lactate, while fresh beef without treatment served as negative control. Based on the comprehensive analyses of pH, total volatile basic nitrogen (TVB-N), colour, and microbial quality, the acceptable shelf life of chilled beef treated with sodium lactate was six days, while the control was acceptable for three days. Sodium lactate usage was conducive to hygiene levels improvement. Lactobacillus spp. and Weissella spp. sharply displaced the Ralstoni spp. with high potential spoilage, and became the predominant bacteria. Moreover, the proliferation of Serratia spp. was completely controlled by sodium lactate treatment. Sodium lactate usage exhibited a better pH stability and outstanding colour stability together with antibacterial efficacy. Furthermore, we suggested the mechanistic insights on colour stability and antibacterial efficacy of sodium lactate due to its roles in the regeneration of reduced nicotinamide adenine dinucleotide (NADH) together with pH regulation.
{"title":"Sodium lactate promotes freshness of chilled beef through colour stability and antibacterial activity","authors":"Xinhui Wang, Xinxuan Che, Yue Ding, Jinsong Sun, Yu Kang, Yang Liu","doi":"10.47836/ifrj.30.6.05","DOIUrl":"https://doi.org/10.47836/ifrj.30.6.05","url":null,"abstract":"In the present work, fresh beef was treated with 3 g/L sodium lactate, while fresh beef without treatment served as negative control. Based on the comprehensive analyses of pH, total volatile basic nitrogen (TVB-N), colour, and microbial quality, the acceptable shelf life of chilled beef treated with sodium lactate was six days, while the control was acceptable for three days. Sodium lactate usage was conducive to hygiene levels improvement. Lactobacillus spp. and Weissella spp. sharply displaced the Ralstoni spp. with high potential spoilage, and became the predominant bacteria. Moreover, the proliferation of Serratia spp. was completely controlled by sodium lactate treatment. Sodium lactate usage exhibited a better pH stability and outstanding colour stability together with antibacterial efficacy. Furthermore, we suggested the mechanistic insights on colour stability and antibacterial efficacy of sodium lactate due to its roles in the regeneration of reduced nicotinamide adenine dinucleotide (NADH) together with pH regulation.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":"26 10","pages":""},"PeriodicalIF":0.8,"publicationDate":"2023-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138954765","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Galacto-oligosaccharides (GOS) are products of transgalactosylation reaction of β-galactosidase when lactose is used as the substrate. These carbohydrates are considered prebiotics which stimulate beneficial effects to human health. In the present work, Saphera, a commercial preparation of β-galactosidase from Bifidobacterium bifidum, was biochemically characterised for production of GOS. Using o-nitrophenyl-β-D-galactopyranoside (oNPG) as the substrate, optimal activity for the enzyme was found to be at pH 6.0 and at 45°C. Ten (10) mM each of either Na+ or K+ enhanced enzyme activity by 10%, while Cu2+, Zn2+, Fe2+, and EDTA showed inhibitory effect on the enzyme activity. When incubated in 50 mM sodium phosphate and pH 6.5, the enzyme was found to have half-life time of 136 ± 6 and 2.1 ± 0.2 h at 30 and 50°C, respectively. The hydrolysis activity of the enzyme predominated when the initial lactose concentration used was 5% (w/v). When initial lactose concentration was increased to 20% (w/v), maximum GOS yield obtained was 10% (w/w) achieved at 86% lactose conversion. Analysis using high performance anion exchange chromatography with pulsed amperometric detection (HPAEC-PAD) revealed that the major oligosaccharides produced by the enzyme were 3’-galactosylglucose, 3’-galactosyllactose, 3’-galactobiose, and allolactose, thus showing that this enzyme would prefer to form β-(13)- and β-(16)-linked GOS. Despite its predominantly hydrolytic activity, Saphera synthesised prebiotic GOS which could be interesting to dairy industry.
{"title":"Evaluation of transgalactosylation activity of commercial β-galactosidase from Bifidobacterium bifidum for synthesis of prebiotic oligosaccharides","authors":"Althea Marie Milano, S. L. Arreola","doi":"10.47836/ifrj.30.6.08","DOIUrl":"https://doi.org/10.47836/ifrj.30.6.08","url":null,"abstract":"Galacto-oligosaccharides (GOS) are products of transgalactosylation reaction of β-galactosidase when lactose is used as the substrate. These carbohydrates are considered prebiotics which stimulate beneficial effects to human health. In the present work, Saphera, a commercial preparation of β-galactosidase from Bifidobacterium bifidum, was biochemically characterised for production of GOS. Using o-nitrophenyl-β-D-galactopyranoside (oNPG) as the substrate, optimal activity for the enzyme was found to be at pH 6.0 and at 45°C. Ten (10) mM each of either Na+ or K+ enhanced enzyme activity by 10%, while Cu2+, Zn2+, Fe2+, and EDTA showed inhibitory effect on the enzyme activity. When incubated in 50 mM sodium phosphate and pH 6.5, the enzyme was found to have half-life time of 136 ± 6 and 2.1 ± 0.2 h at 30 and 50°C, respectively. The hydrolysis activity of the enzyme predominated when the initial lactose concentration used was 5% (w/v). When initial lactose concentration was increased to 20% (w/v), maximum GOS yield obtained was 10% (w/w) achieved at 86% lactose conversion. Analysis using high performance anion exchange chromatography with pulsed amperometric detection (HPAEC-PAD) revealed that the major oligosaccharides produced by the enzyme were 3’-galactosylglucose, 3’-galactosyllactose, 3’-galactobiose, and allolactose, thus showing that this enzyme would prefer to form β-(13)- and β-(16)-linked GOS. Despite its predominantly hydrolytic activity, Saphera synthesised prebiotic GOS which could be interesting to dairy industry.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":"80 27","pages":""},"PeriodicalIF":0.8,"publicationDate":"2023-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138957979","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Mycotoxins are naturally occurring chemical compounds produced by certain genera, such as Aspergillus, Fusarium, and Penicillium, as by-products of their metabolism (secondary metabolites). They are plant pathogens able to cause infection pre-, during, and post-harvest. The most important and economically-relevant mycotoxins of great concern to humans, plants, and animals are aflatoxins, ochratoxin A, fumonisins, and trichothecenes. The present review aimed to compile updated management strategies of mycotoxins in foods and feeds, including control and detoxification techniques. Generally, the strategies are divided into physical, chemical, and biological, and can be implemented during pre-, harvest, and post-harvest. Physical controls pre-harvest includes the development and planting of resistant varieties; during harvest include control of field infections, timely harvest, sufficient drainage, and physical barriers; and post-harvest include storage of harvested commodities under conditions that would prevent and exclude the growth and mycotoxin production by mycotoxigenic fungi. Chemical controls generally involve the use of chemically synthesised fungicides which are often associated with long-term effects on the environment. When compared with chemical and physical controls, biological controls are generally more unique, productive, and environmentally friendly, and when implemented appropriately in the Integrated Pest Management (IPM) strategy, can collectively control the growth and proliferation of mycotoxigenic, and reduce the incidence of mycotoxin production and contamination in foods and feeds.
{"title":"Strategies for controlling and decontaminating mycotoxins in foods and feeds: A review","authors":"Ladi Peter Mshelia, J. Selamat, N. Samsudin","doi":"10.47836/ifrj.30.6.01","DOIUrl":"https://doi.org/10.47836/ifrj.30.6.01","url":null,"abstract":"Mycotoxins are naturally occurring chemical compounds produced by certain genera, such as Aspergillus, Fusarium, and Penicillium, as by-products of their metabolism (secondary metabolites). They are plant pathogens able to cause infection pre-, during, and post-harvest. The most important and economically-relevant mycotoxins of great concern to humans, plants, and animals are aflatoxins, ochratoxin A, fumonisins, and trichothecenes. The present review aimed to compile updated management strategies of mycotoxins in foods and feeds, including control and detoxification techniques. Generally, the strategies are divided into physical, chemical, and biological, and can be implemented during pre-, harvest, and post-harvest. Physical controls pre-harvest includes the development and planting of resistant varieties; during harvest include control of field infections, timely harvest, sufficient drainage, and physical barriers; and post-harvest include storage of harvested commodities under conditions that would prevent and exclude the growth and mycotoxin production by mycotoxigenic fungi. Chemical controls generally involve the use of chemically synthesised fungicides which are often associated with long-term effects on the environment. When compared with chemical and physical controls, biological controls are generally more unique, productive, and environmentally friendly, and when implemented appropriately in the Integrated Pest Management (IPM) strategy, can collectively control the growth and proliferation of mycotoxigenic, and reduce the incidence of mycotoxin production and contamination in foods and feeds.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":"1 1","pages":""},"PeriodicalIF":0.8,"publicationDate":"2023-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138956647","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The fig fruit, which has a short seasonal availability due to its perishable nature, was subjected to a canning process, and the effects of canning on phenolics and antioxidant properties were evaluated. For this purpose, the most popular fig varieties grown in Türkiye, namely Sarilop (yellow coloured) and Bursa Siyahi (dark purple coloured), were canned in different filling mediums such as syrup, water, and fig juice, as peeled or unpeeled. The canned figs were also stored at room temperature for 12 months, and the changes in phenolics and antioxidant properties during storage were determined. The canning process preserved a great part of the phenolics and antioxidant capacity. After canning, the Sarilop figs experienced a minor reduction in their total phenolic content, whereas no significant change was observed in the total phenolic content of the Bursa Siyahi figs. The total antioxidant activity of the figs increased by canning, which was observed more clearly for the unpeeled Bursa Siyahi figs. At the end of the storage, both Sarilop and Bursa Siyahi figs canned with fig juice had higher total phenolics, total antioxidant activity, and individual phenolics than the figs canned with other filling mediums. During the 12-month storage period, the most stable phenolic compounds found in the canned figs were rutin and gallic acid. However, the monomeric anthocyanins of the Bursa Siyahi figs were negatively affected by the storage and canning process.
无花果果实因其易腐烂而季节性较短，我们对其进行了罐装处理，并评估了罐装对酚类物质和抗氧化特性的影响。为此，将土尔其种植的最受欢迎的无花果品种，即 Sarilop（黄色）和 Bursa Siyahi（深紫色），分别去皮或不去皮，用糖浆、水和无花果汁等不同的灌装介质制成罐头。无花果罐头还在室温下储存了 12 个月，并测定了储存过程中酚类物质和抗氧化特性的变化。罐装过程保留了大部分酚类物质和抗氧化能力。装罐后，萨里洛普无花果的总酚含量略有下降，而布尔萨西亚希无花果的总酚含量没有明显变化。无花果的总抗氧化活性在罐装后有所增加，这一点在未去皮的布尔萨西雅希无花果中表现得更为明显。贮藏结束时，用无花果汁罐装的萨里洛普无花果和布尔萨西雅希无花果的总酚类物质、总抗氧化活性和单个酚类物质均高于用其他填充介质罐装的无花果。在 12 个月的储存期间，无花果罐头中最稳定的酚类化合物是芦丁和没食子酸。不过，布尔萨西雅希无花果的单体花青素受到储存和罐装过程的负面影响。
{"title":"Effect of peeling, filling medium, and storage on the antioxidant activity and phenolic compounds of canned figs (Ficus carica L.)","authors":"Hafizenur Şengül-Binat, Ayşegül Kırca Toklucu","doi":"10.47836/ifrj.30.6.06","DOIUrl":"https://doi.org/10.47836/ifrj.30.6.06","url":null,"abstract":"The fig fruit, which has a short seasonal availability due to its perishable nature, was subjected to a canning process, and the effects of canning on phenolics and antioxidant properties were evaluated. For this purpose, the most popular fig varieties grown in Türkiye, namely Sarilop (yellow coloured) and Bursa Siyahi (dark purple coloured), were canned in different filling mediums such as syrup, water, and fig juice, as peeled or unpeeled. The canned figs were also stored at room temperature for 12 months, and the changes in phenolics and antioxidant properties during storage were determined. The canning process preserved a great part of the phenolics and antioxidant capacity. After canning, the Sarilop figs experienced a minor reduction in their total phenolic content, whereas no significant change was observed in the total phenolic content of the Bursa Siyahi figs. The total antioxidant activity of the figs increased by canning, which was observed more clearly for the unpeeled Bursa Siyahi figs. At the end of the storage, both Sarilop and Bursa Siyahi figs canned with fig juice had higher total phenolics, total antioxidant activity, and individual phenolics than the figs canned with other filling mediums. During the 12-month storage period, the most stable phenolic compounds found in the canned figs were rutin and gallic acid. However, the monomeric anthocyanins of the Bursa Siyahi figs were negatively affected by the storage and canning process.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":"102 3","pages":""},"PeriodicalIF":0.8,"publicationDate":"2023-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138954187","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Alternative sources of protein are gaining popularity since they require less natural resource input, but still provide a significant amount of protein as compared to traditional protein sources. Insect protein is one of the alternative protein types, and due to its nutritional benefits, research interest in Bombay locust (Patanga succincta) (BL) protein has grown. In the present work, we aimed to determine the protein content, yield, molecular weight profile, and functional properties such as protein solubility, emulsion, and foam properties of BL protein extracted using distilled water, salt (NaCl), or alkaline (NaOH) solution, at the concentrations of 0.5, 1.0, or 1.5%. The highest protein extraction yield was alkaline soluble protein (22 - 28%), which was followed by water (16%) and salt (11 - 13%) soluble proteins. The protein powder prepared by 0.5% alkaline extraction had the highest foam capacity (33.33%) and foam stability (12.50%) (p < 0.05), but the water soluble protein powder had the highest emulsion activity index (118.3 m2/g) and emulsion stability index (52.45 min) (p < 0.05). These results indicated that the type and concentration of solution could have an impact on the protein extraction yield, molecular weight profile, and functional characteristics.
{"title":"Effect of extraction solution on functional properties of extracted protein from Bombay locust (Patanga succincta Johannson, 1763)","authors":"Yuporn Puechkamutr, Supeeraya Arsa","doi":"10.47836/ifrj.30.6.17","DOIUrl":"https://doi.org/10.47836/ifrj.30.6.17","url":null,"abstract":"Alternative sources of protein are gaining popularity since they require less natural resource input, but still provide a significant amount of protein as compared to traditional protein sources. Insect protein is one of the alternative protein types, and due to its nutritional benefits, research interest in Bombay locust (Patanga succincta) (BL) protein has grown. In the present work, we aimed to determine the protein content, yield, molecular weight profile, and functional properties such as protein solubility, emulsion, and foam properties of BL protein extracted using distilled water, salt (NaCl), or alkaline (NaOH) solution, at the concentrations of 0.5, 1.0, or 1.5%. The highest protein extraction yield was alkaline soluble protein (22 - 28%), which was followed by water (16%) and salt (11 - 13%) soluble proteins. The protein powder prepared by 0.5% alkaline extraction had the highest foam capacity (33.33%) and foam stability (12.50%) (p < 0.05), but the water soluble protein powder had the highest emulsion activity index (118.3 m2/g) and emulsion stability index (52.45 min) (p < 0.05). These results indicated that the type and concentration of solution could have an impact on the protein extraction yield, molecular weight profile, and functional characteristics.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":"51 6","pages":""},"PeriodicalIF":0.8,"publicationDate":"2023-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139169421","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Dinda Nur Annisa, B. Nurhadi, R. Indiarto, R. Saputra, Mahani
Virgin coconut oil (VCO) is produced by processing the flesh of coconut (Cocos nucifera L.). It has beneficial health effects due to the medium-chain fatty acids (MCFA), vitamins, and antioxidant contents. Since liquid VCO is not widely accepted by consumers for direct consumption, further processing into powder VCO can be achieved using microencapsulation methods, such as single-layer emulsification (SL), layer-by-layer emulsification (LBL), and complex coacervation (CC). Therefore, the present work aimed to determine the characteristics of microencapsulation of VCO powder by emulsification and coacervation complex methods over 30 days of storage period. Results showed that SL VCO emulsion remained stable for three days of storage, while LBL VCO emulsion experienced syneresis. The particle size of the reconstituted VCO powder was also larger than the fresh emulsion. LBL microcapsule had the highest yield at 74.17%, and there was an increase in moisture content (MC) during 30 days of storage in CC microcapsule. Meanwhile, MC of SL microcapsule was constant, and the equilibrium MC of LBL was retained during 15 days of storage. A microencapsulation efficiency of up to 78.65% was obtained for CC, and the value decreased for all microcapsules during the 30 days of storage. Different oxidative characteristics were also reported, resulting in increased peroxide value of VCO powder. Furthermore, all microcapsules had amorphous and glassy surface morphology, as well as different characteristics and stability during storage.
{"title":"Characteristics of virgin coconut oil (VCO) microencapsulation using O/W emulsification and complex coacervation methods","authors":"Dinda Nur Annisa, B. Nurhadi, R. Indiarto, R. Saputra, Mahani","doi":"10.47836/ifrj.30.6.22","DOIUrl":"https://doi.org/10.47836/ifrj.30.6.22","url":null,"abstract":"Virgin coconut oil (VCO) is produced by processing the flesh of coconut (Cocos nucifera L.). It has beneficial health effects due to the medium-chain fatty acids (MCFA), vitamins, and antioxidant contents. Since liquid VCO is not widely accepted by consumers for direct consumption, further processing into powder VCO can be achieved using microencapsulation methods, such as single-layer emulsification (SL), layer-by-layer emulsification (LBL), and complex coacervation (CC). Therefore, the present work aimed to determine the characteristics of microencapsulation of VCO powder by emulsification and coacervation complex methods over 30 days of storage period. Results showed that SL VCO emulsion remained stable for three days of storage, while LBL VCO emulsion experienced syneresis. The particle size of the reconstituted VCO powder was also larger than the fresh emulsion. LBL microcapsule had the highest yield at 74.17%, and there was an increase in moisture content (MC) during 30 days of storage in CC microcapsule. Meanwhile, MC of SL microcapsule was constant, and the equilibrium MC of LBL was retained during 15 days of storage. A microencapsulation efficiency of up to 78.65% was obtained for CC, and the value decreased for all microcapsules during the 30 days of storage. Different oxidative characteristics were also reported, resulting in increased peroxide value of VCO powder. Furthermore, all microcapsules had amorphous and glassy surface morphology, as well as different characteristics and stability during storage.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":"12 6","pages":""},"PeriodicalIF":0.8,"publicationDate":"2023-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138955434","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Rapid population growth leading to increased demand for poultry has intensified poultry production over the years. However, research has detected the presence of mycotoxin contaminations, such as aflatoxins, ochratoxin A, zearalenone, etc. in foodstuffs for human consumption and poultry feed. Mycotoxin contamination in feedstuffs might ultimately have adverse impacts on human health. As it is vital to mitigate mycotoxin at the national level, this study reviews the mycotoxin mitigation approaches for foodstuffs and feedstuffs in selected developed and developing countries, namely the United Kingdom, Singapore, Taiwan, and Malaysia. The present review focuses on the legislative frameworks, relevant national authorities, mycotoxin determination analyses, and other initiatives related to mycotoxin management. Analysis indicated that every selected country has respective national authorities and stipulated regulations for regulating mycotoxin levels in foodstuffs. However, not all mycotoxin types and foodstuffs are covered. Furthermore, not all countries have regulatory frameworks to control the mycotoxin levels in feedstuffs. Hence, it is still a challenge because of the inevitable impact on human health.
{"title":"Mycotoxin mitigation approaches in selected developed and developing countries","authors":"J. Ong, Ling Ling Tan, C. T. Goh","doi":"10.47836/ifrj.30.6.02","DOIUrl":"https://doi.org/10.47836/ifrj.30.6.02","url":null,"abstract":"Rapid population growth leading to increased demand for poultry has intensified poultry production over the years. However, research has detected the presence of mycotoxin contaminations, such as aflatoxins, ochratoxin A, zearalenone, etc. in foodstuffs for human consumption and poultry feed. Mycotoxin contamination in feedstuffs might ultimately have adverse impacts on human health. As it is vital to mitigate mycotoxin at the national level, this study reviews the mycotoxin mitigation approaches for foodstuffs and feedstuffs in selected developed and developing countries, namely the United Kingdom, Singapore, Taiwan, and Malaysia. The present review focuses on the legislative frameworks, relevant national authorities, mycotoxin determination analyses, and other initiatives related to mycotoxin management. Analysis indicated that every selected country has respective national authorities and stipulated regulations for regulating mycotoxin levels in foodstuffs. However, not all mycotoxin types and foodstuffs are covered. Furthermore, not all countries have regulatory frameworks to control the mycotoxin levels in feedstuffs. Hence, it is still a challenge because of the inevitable impact on human health.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":"108 31","pages":""},"PeriodicalIF":0.8,"publicationDate":"2023-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138958693","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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