The present work aimed to evaluate the effects of the supplementation of E. officinalis fruit extracts on the biochemical properties, antioxidant capacities, antimicrobial activities, and sensory attributes of pork meatballs under refrigerated storage at 4°C for 18 days. The meatball samples were divided into eight formulations including control, 0.02% butylated hydroxytoluene (BHT), 0.2% distilled water and ethanolic extracts, 0.4% distilled water and ethanolic extracts, and 0.8% distilled water and ethanolic extracts. Aqueous fruit extract exhibited higher antioxidant activity ranging from 34.30 to 75.59%, with IC50 9.74 μg/mL as compared to the other extracts. These findings were in accordance with the highest total phenolic (1,550.22 mg GAE/g extract) and flavonoid (19.35 mg CE/g extract) contents of distilled water crude extract, followed by methanolic extract, ethanolic extract, and acetonic extract, respectively. The meatballs supplemented with both ethanolic and aqueous extracts showed higher antioxidant activity than control and BHT samples, particularly at the highest concentration of 0.8%. Similarly, the lowest TBARS values were observed in the samples with 0.8% ethanolic extracts ranging from 0.08 - 0.45 mg MDA/kg of sample. In contrast, the meatballs supplemented with aqueous extracts yielded the lowest microbial counts of 1.94 - 4.90 log CFU/g in comparison with the samples supplemented with ethanolic extracts. This was in agreement with the lowest MIC and MBC values of aqueous crude extracts (3.98 mg/mL) against all the tested foodborne pathogens. Based on sensory analysis, supplementing the pork meatballs with either ethanolic or aqueous extracts resulted in decreased sensory attributes in a concentration-dependent manner. E. officinalis fruit extracts could have an impact on unpleasant sensory characteristics in the meatballs with increasing levels of supplementation.
{"title":"Effect of Emblica officinalis fruit extracts on the storage quality of pork meatballs under refrigerated storage","authors":"Patcharee Prasajak, Peeraya Surisura, Jarawee Aunsanthia, Yatikran Khokthian, Pakkawat Dechewa, Wichien Sriwichai","doi":"10.47836/ifrj.30.2.11","DOIUrl":"https://doi.org/10.47836/ifrj.30.2.11","url":null,"abstract":"The present work aimed to evaluate the effects of the supplementation of E. officinalis fruit extracts on the biochemical properties, antioxidant capacities, antimicrobial activities, and sensory attributes of pork meatballs under refrigerated storage at 4°C for 18 days. The meatball samples were divided into eight formulations including control, 0.02% butylated hydroxytoluene (BHT), 0.2% distilled water and ethanolic extracts, 0.4% distilled water and ethanolic extracts, and 0.8% distilled water and ethanolic extracts. Aqueous fruit extract exhibited higher antioxidant activity ranging from 34.30 to 75.59%, with IC50 9.74 μg/mL as compared to the other extracts. These findings were in accordance with the highest total phenolic (1,550.22 mg GAE/g extract) and flavonoid (19.35 mg CE/g extract) contents of distilled water crude extract, followed by methanolic extract, ethanolic extract, and acetonic extract, respectively. The meatballs supplemented with both ethanolic and aqueous extracts showed higher antioxidant activity than control and BHT samples, particularly at the highest concentration of 0.8%. Similarly, the lowest TBARS values were observed in the samples with 0.8% ethanolic extracts ranging from 0.08 - 0.45 mg MDA/kg of sample. In contrast, the meatballs supplemented with aqueous extracts yielded the lowest microbial counts of 1.94 - 4.90 log CFU/g in comparison with the samples supplemented with ethanolic extracts. This was in agreement with the lowest MIC and MBC values of aqueous crude extracts (3.98 mg/mL) against all the tested foodborne pathogens. Based on sensory analysis, supplementing the pork meatballs with either ethanolic or aqueous extracts resulted in decreased sensory attributes in a concentration-dependent manner. E. officinalis fruit extracts could have an impact on unpleasant sensory characteristics in the meatballs with increasing levels of supplementation.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":"31 1","pages":""},"PeriodicalIF":0.8,"publicationDate":"2023-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88720501","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}
Developing confectionery products by reducing sugar and using natural ingredients is an important response to health-conscious consumers. In the present work, we determined how different concentrations of sucralose (SC)—0, 25, 50, 75, and 100%—as a replacement for sucrose while maintaining the same level of sweetness of rose tea gummy jelly (RTGJ) could affect the physical properties, reducing sugar content, total phenolic content (TPC), total flavonoid content (TFC), antioxidant activity by DPPH method, sensory properties, and consumer attitude toward RTGJ. Results showed that the red colour (a* value) of 100% SC was the highest (p < 0.05). The hardness, gumminess, and chewiness values of 50% SC were the highest at a significant level (p < 0.05). The springiness and water activity of all samples were not significantly different (p > 0.05). Total reducing sugar content in the control sample was significantly higher (p < 0.05) than in other samples. The TPC and TFC of RTGJ were not significantly different (p > 0.05) among all samples, while antioxidant activity slightly decreased with increasing amount of SC in RTGJ. Remarkably, sensory analysis revealed no differences between the control sample and 100% SC, which had the highest liking scores in terms of sweetness, sourness, springiness, rose tea flavour, and overall liking. Consumers expressed that RTGJ with 100% SC could help them to relax and decrease tooth decay. The present work introduced a new functional jelly confectionery product using 100% SC and adding rose tea which showed potential for promoting phytochemical properties and enhancing emotional and health advantages.
{"title":"Effect of sucrose replacer on physicochemical properties and sensory analysis of rose tea gummy jelly","authors":"Tunyaluk Bouphun, Tanongsak Sassa-deepaeng, Ritthikrai Krueaboon","doi":"10.47836/ifrj.30.2.13","DOIUrl":"https://doi.org/10.47836/ifrj.30.2.13","url":null,"abstract":"Developing confectionery products by reducing sugar and using natural ingredients is an important response to health-conscious consumers. In the present work, we determined how different concentrations of sucralose (SC)—0, 25, 50, 75, and 100%—as a replacement for sucrose while maintaining the same level of sweetness of rose tea gummy jelly (RTGJ) could affect the physical properties, reducing sugar content, total phenolic content (TPC), total flavonoid content (TFC), antioxidant activity by DPPH method, sensory properties, and consumer attitude toward RTGJ. Results showed that the red colour (a* value) of 100% SC was the highest (p < 0.05). The hardness, gumminess, and chewiness values of 50% SC were the highest at a significant level (p < 0.05). The springiness and water activity of all samples were not significantly different (p > 0.05). Total reducing sugar content in the control sample was significantly higher (p < 0.05) than in other samples. The TPC and TFC of RTGJ were not significantly different (p > 0.05) among all samples, while antioxidant activity slightly decreased with increasing amount of SC in RTGJ. Remarkably, sensory analysis revealed no differences between the control sample and 100% SC, which had the highest liking scores in terms of sweetness, sourness, springiness, rose tea flavour, and overall liking. Consumers expressed that RTGJ with 100% SC could help them to relax and decrease tooth decay. The present work introduced a new functional jelly confectionery product using 100% SC and adding rose tea which showed potential for promoting phytochemical properties and enhancing emotional and health advantages.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":"236 1","pages":""},"PeriodicalIF":0.8,"publicationDate":"2023-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77014567","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}
Hide trimming waste is a by-product of tannery. Collagen is the main structural protein in hide trimming waste (70%), and extensively utilised in numerous industries including food, non-food, cosmetics, and medical. Research related to the development of hydrolysed collagen (h-collagen) extraction methods from cowhide, especially from the hide trimming waste, is still limited. The present work thus aimed to develop a four-step method for extracting h-collagen from hide trimming waste, and examine the product's properties. The present work successfully developed a method for extracting h-collagen from trimming waste with a 20.35% yield. Analysis of molecular weight, FTIR, and amino acid composition confirmed that the product was h-collagen with a molecular weight of 16 - 23 kDa. This h-collagen had higher antioxidant activity than commercial h-collagen, with an IC50 value of 238.5 ppm.
{"title":"Novel method of hydrolysed collagen extraction from hide trimming waste","authors":"F. Purba, O. Suparno, M. S. Rusli, I. Fatimah","doi":"10.47836/ifrj.30.2.08","DOIUrl":"https://doi.org/10.47836/ifrj.30.2.08","url":null,"abstract":"Hide trimming waste is a by-product of tannery. Collagen is the main structural protein in hide trimming waste (70%), and extensively utilised in numerous industries including food, non-food, cosmetics, and medical. Research related to the development of hydrolysed collagen (h-collagen) extraction methods from cowhide, especially from the hide trimming waste, is still limited. The present work thus aimed to develop a four-step method for extracting h-collagen from hide trimming waste, and examine the product's properties. The present work successfully developed a method for extracting h-collagen from trimming waste with a 20.35% yield. Analysis of molecular weight, FTIR, and amino acid composition confirmed that the product was h-collagen with a molecular weight of 16 - 23 kDa. This h-collagen had higher antioxidant activity than commercial h-collagen, with an IC50 value of 238.5 ppm.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":"1 1","pages":""},"PeriodicalIF":0.8,"publicationDate":"2023-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78757503","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}
Hock Eng Khoo, Bolin Chen, Jing Li, Xia Li, S. Cheng, A. Azlan
Emerging high-phenolic sweeteners impart a sweet taste to foods and beverages, and are desirable sugar alternatives. Most refined sugars have a low antioxidant content due to polyphenol degradation occurring during sugar refining. Natural sweeteners such as honey, molasses, and dark brown sugar possess moderate to high phenolic content. Other phytochemicals found in natural sweeteners are carotenoids, organic acids, and terpenoids. Additionally, molasses and syrups synthesised from anthocyanin-rich fruits and roots contain anthocyanins apart from flavonoids. Non-nutritive sweeteners, such as sugar alcohols, are low in calories besides their sweet taste. Sweet proteins, dihydrochalcones, phenolics, and terpenoid derivatives are emerging sweeteners. These sweet substances are effective antioxidants that could help reduce oxidative stress in the human body although the amount ingested is usually low. The present review emphasised specific natural, high-phenolic, and other sweet compounds, and examined the antioxidative characteristics of these sweeteners. The risk of excessive ingestion of these sweet substances is yet to be proven.
{"title":"Emerging natural and high-phenolic sweet substances: A review","authors":"Hock Eng Khoo, Bolin Chen, Jing Li, Xia Li, S. Cheng, A. Azlan","doi":"10.47836/ifrj.30.2.03","DOIUrl":"https://doi.org/10.47836/ifrj.30.2.03","url":null,"abstract":"Emerging high-phenolic sweeteners impart a sweet taste to foods and beverages, and are desirable sugar alternatives. Most refined sugars have a low antioxidant content due to polyphenol degradation occurring during sugar refining. Natural sweeteners such as honey, molasses, and dark brown sugar possess moderate to high phenolic content. Other phytochemicals found in natural sweeteners are carotenoids, organic acids, and terpenoids. Additionally, molasses and syrups synthesised from anthocyanin-rich fruits and roots contain anthocyanins apart from flavonoids. Non-nutritive sweeteners, such as sugar alcohols, are low in calories besides their sweet taste. Sweet proteins, dihydrochalcones, phenolics, and terpenoid derivatives are emerging sweeteners. These sweet substances are effective antioxidants that could help reduce oxidative stress in the human body although the amount ingested is usually low. The present review emphasised specific natural, high-phenolic, and other sweet compounds, and examined the antioxidative characteristics of these sweeteners. The risk of excessive ingestion of these sweet substances is yet to be proven.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":"213 1","pages":""},"PeriodicalIF":0.8,"publicationDate":"2023-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79466508","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}
S. H. Othman, Nurul Syafqah Kahar, Norhazirah Nordin, Nur Diyana Alyas, Noor Zafira Noor Hasnan, Rosnita Abdul Talib, J. Karyadi
Sustainable food packaging made from starch is a viable alternative to the usage of petrochemical-based plastics. The incorporation of additives, particularly essential oils, into the starch film can potentially improve the mechanical properties and enhance its functionality. The present work investigated the effects of the incorporation of different types and concentrations (0, 0.25, 0.5, 0.75, and 1%; v/v) of essential oils (EOs) from oregano, Vietnamese mint (VEO), and curry leaf on the mechanical and optical properties of starch films. Additionally, the quality attributes of strawberries wrapped using the films during storage were investigated in terms of weight loss, colour changes, and firmness. It was observed that the incorporation of EOs into the starch films improved the elongation at break, especially at higher concentrations. These films became slightly yellowish and more opaque. Besides, the changes in quality attributes of strawberries wrapped with starch/EOs films were the lowest as compared to the unwrapped strawberries and the strawberries wrapped with starch films. Starch films incorporated with 1% (v/v) VEO were the most effective films due to relatively high flexibility and low stiffness, apart from the ability to decrease the changes in quality attributes of strawberries. To conclude, the starch/EOs films have great potential for food packaging applications.
{"title":"Tapioca starch-based films containing oregano, Vietnamese mint, and curry leaf essential oils for food packaging applications","authors":"S. H. Othman, Nurul Syafqah Kahar, Norhazirah Nordin, Nur Diyana Alyas, Noor Zafira Noor Hasnan, Rosnita Abdul Talib, J. Karyadi","doi":"10.47836/ifrj.30.2.19","DOIUrl":"https://doi.org/10.47836/ifrj.30.2.19","url":null,"abstract":"Sustainable food packaging made from starch is a viable alternative to the usage of petrochemical-based plastics. The incorporation of additives, particularly essential oils, into the starch film can potentially improve the mechanical properties and enhance its functionality. The present work investigated the effects of the incorporation of different types and concentrations (0, 0.25, 0.5, 0.75, and 1%; v/v) of essential oils (EOs) from oregano, Vietnamese mint (VEO), and curry leaf on the mechanical and optical properties of starch films. Additionally, the quality attributes of strawberries wrapped using the films during storage were investigated in terms of weight loss, colour changes, and firmness. It was observed that the incorporation of EOs into the starch films improved the elongation at break, especially at higher concentrations. These films became slightly yellowish and more opaque. Besides, the changes in quality attributes of strawberries wrapped with starch/EOs films were the lowest as compared to the unwrapped strawberries and the strawberries wrapped with starch films. Starch films incorporated with 1% (v/v) VEO were the most effective films due to relatively high flexibility and low stiffness, apart from the ability to decrease the changes in quality attributes of strawberries. To conclude, the starch/EOs films have great potential for food packaging applications.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":"17 1","pages":""},"PeriodicalIF":0.8,"publicationDate":"2023-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87788132","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}
Dongmei Mao, Kunyi Liu, Bin Xu, Zhuo Chen, Qiuyue Chen, Zhengze Xie, Qi Wang, Jiao Pu, Cuirong He
When it comes to processing, purple pepper and purple corn are poorly utilised even though they are rich in anthocyanins and other nutrients. Therefore, studies focusing on their processing are vital for resolving their underutilisation. In the present work, purple pepper and corn were used to prepare a compound fruit wine. The fermentation process parameters were optimised using single factor tests and response surface design. The sensory characteristics of the compound fruit wine were used as an indicator. The antioxidant potential of the purple compound fruit wine was also assessed using 1,1-diphenyl-2-picrylhydrazyl radical (DPPH·) and hydroxyl radical (·OH) scavenging rates. A purple compound fruit wine with a sensory score of 94.2 and 8.6% alcohol by volume was obtained using a combination of 72.0% purple pepper juice and 28.0% purple corn juice (with an initial sugar content of 23.3%), followed by inoculation with 6.2% Saccharomyces cerevisiae and fermentation for 7.8 d at 23°C. The resulting purple compound fruit wine had a typical harmonious fruit aroma and a mellow taste. Furthermore, the content of anthocyanins in purple compound fruit wine was 1.38 ± 0.14 mg/mL, and the half inhibitory concentration (IC50) values against DPPH· and ·OH were 51.31 and 49.08 mg/mL, respectively. This optimised fermentation process could serve as a theoretical basis for the industrial utilisation of purple pepper and corn.
{"title":"Technological exploration and antioxidant activity determination of purple compound fruit wine","authors":"Dongmei Mao, Kunyi Liu, Bin Xu, Zhuo Chen, Qiuyue Chen, Zhengze Xie, Qi Wang, Jiao Pu, Cuirong He","doi":"10.47836/ifrj.30.2.12","DOIUrl":"https://doi.org/10.47836/ifrj.30.2.12","url":null,"abstract":"When it comes to processing, purple pepper and purple corn are poorly utilised even though they are rich in anthocyanins and other nutrients. Therefore, studies focusing on their processing are vital for resolving their underutilisation. In the present work, purple pepper and corn were used to prepare a compound fruit wine. The fermentation process parameters were optimised using single factor tests and response surface design. The sensory characteristics of the compound fruit wine were used as an indicator. The antioxidant potential of the purple compound fruit wine was also assessed using 1,1-diphenyl-2-picrylhydrazyl radical (DPPH·) and hydroxyl radical (·OH) scavenging rates. A purple compound fruit wine with a sensory score of 94.2 and 8.6% alcohol by volume was obtained using a combination of 72.0% purple pepper juice and 28.0% purple corn juice (with an initial sugar content of 23.3%), followed by inoculation with 6.2% Saccharomyces cerevisiae and fermentation for 7.8 d at 23°C. The resulting purple compound fruit wine had a typical harmonious fruit aroma and a mellow taste. Furthermore, the content of anthocyanins in purple compound fruit wine was 1.38 ± 0.14 mg/mL, and the half inhibitory concentration (IC50) values against DPPH· and ·OH were 51.31 and 49.08 mg/mL, respectively. This optimised fermentation process could serve as a theoretical basis for the industrial utilisation of purple pepper and corn.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":"97 1","pages":""},"PeriodicalIF":0.8,"publicationDate":"2023-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85915089","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}
Ting-Hun Lee, Yoshiny Maruthai, Nor Haslinda Abd Aziz, K. Chua, Norfadilah Hamdan, Chia Hau Lee, Nur Alia Azmi
The present work investigated the chemopreventive and immunoadjuvant properties of edible bird’s nest (EBN) extract on breast cancer cell line (MCF-7). Specifically, the cytotoxicity level of EBN extracts (HMG, EHMG, pHMG) against MCF-7, human immune cells of cytotoxic T cells, and monocytes (CD8+ and CD14+) were evaluated by measuring the production of pro-apoptotic and anti-apoptotic molecules released in single and co-culture of MCF-7, CD8+, and CD14+ cells, before and after EBN treatment. The highest cytotoxic effect towards MCF-7 using IC50 of 15 µg/mL was demonstrated by HMG but no effects on CD8+ and CD14+, with cell viability of more than 90%. At the mRNA level, activated CD8+ and CD14+ depicted increased pro-apoptotic gene expression after HMG treatment in co-culture. Additionally, HMG treatment increased apoptosis by down-regulating the regulation of anti-apoptotic genes and up-regulating the pro-apoptotic genes in MCF-7. ELISA and multiplex assay reflected increased pro-apoptotic factors, and decreased anti-apoptotic soluble factors, by non-activated and activated CD8+ and CD14+, in a single or co-culture with MCF-7 after HMG treatment. In conclusion, HMG extract possesses immunoadjuvant properties that can be a potential anticancer agent without causing any deleterious effects on the human immune cells.
{"title":"Chemopreventive and immunoadjuvant properties of standardised edible bird’s nest extract on human breast cancer cell line","authors":"Ting-Hun Lee, Yoshiny Maruthai, Nor Haslinda Abd Aziz, K. Chua, Norfadilah Hamdan, Chia Hau Lee, Nur Alia Azmi","doi":"10.47836/ifrj.30.2.17","DOIUrl":"https://doi.org/10.47836/ifrj.30.2.17","url":null,"abstract":"The present work investigated the chemopreventive and immunoadjuvant properties of edible bird’s nest (EBN) extract on breast cancer cell line (MCF-7). Specifically, the cytotoxicity level of EBN extracts (HMG, EHMG, pHMG) against MCF-7, human immune cells of cytotoxic T cells, and monocytes (CD8+ and CD14+) were evaluated by measuring the production of pro-apoptotic and anti-apoptotic molecules released in single and co-culture of MCF-7, CD8+, and CD14+ cells, before and after EBN treatment. The highest cytotoxic effect towards MCF-7 using IC50 of 15 µg/mL was demonstrated by HMG but no effects on CD8+ and CD14+, with cell viability of more than 90%. At the mRNA level, activated CD8+ and CD14+ depicted increased pro-apoptotic gene expression after HMG treatment in co-culture. Additionally, HMG treatment increased apoptosis by down-regulating the regulation of anti-apoptotic genes and up-regulating the pro-apoptotic genes in MCF-7. ELISA and multiplex assay reflected increased pro-apoptotic factors, and decreased anti-apoptotic soluble factors, by non-activated and activated CD8+ and CD14+, in a single or co-culture with MCF-7 after HMG treatment. In conclusion, HMG extract possesses immunoadjuvant properties that can be a potential anticancer agent without causing any deleterious effects on the human immune cells.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":"72 1","pages":""},"PeriodicalIF":0.8,"publicationDate":"2023-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79587943","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}
Patrícia Santos Souza, T. Krauss, A. Sartori, Shirley Mello Pereira Abrantes
Bisphenol A (BPA), an important endocrine disruptor, is employed in the manufacturing of many materials such as food packaging. The ingestion of contaminated food is considered the most relevant form of exposure to this compound. Data concerning the presence of this contaminant in milk in Brazil, however, are still lacking. In this context, an analytical method for the determination of BPA in ultrahigh temperature (UHT) milk, pasteurised milk, and milk powder was developed. A modified QuEChERS (Quick, Easy, Cheap, Effective, Rugged, and Safe) method was used for sample treatment, and BPA was determined by ultra-high performance liquid chromatography tandem mass spectrometry (UHPLC-MS/MS). The method was selective for BPA in all investigated milk samples. No matrix effects were observed, thus indicating that calibration curves could be prepared in solvent for routine analysis. The method presented satisfactory accuracy, with recovery values between 78 and 94%. Relative standard deviation values obtained in the repeatability (11%) and intermediate precision (4.8%) studies were also satisfactory (HorRatr and HorRatR values less than 2). The analyte limits of detection and quantification were 0.12 and 0.36 ng/g for while milk, and 0.40 and 1.20 ng/g for reconstituted milk powder (1:10), respectively, and the sensitivity of the analytical method was considered adequate for the purpose of the present work.
{"title":"Simplified QuEChERS technique followed by UHPLC-MS/MS analysis for the determination bisphenol A in whole and powdered milk","authors":"Patrícia Santos Souza, T. Krauss, A. Sartori, Shirley Mello Pereira Abrantes","doi":"10.47836/ifrj.30.2.21","DOIUrl":"https://doi.org/10.47836/ifrj.30.2.21","url":null,"abstract":"Bisphenol A (BPA), an important endocrine disruptor, is employed in the manufacturing of many materials such as food packaging. The ingestion of contaminated food is considered the most relevant form of exposure to this compound. Data concerning the presence of this contaminant in milk in Brazil, however, are still lacking. In this context, an analytical method for the determination of BPA in ultrahigh temperature (UHT) milk, pasteurised milk, and milk powder was developed. A modified QuEChERS (Quick, Easy, Cheap, Effective, Rugged, and Safe) method was used for sample treatment, and BPA was determined by ultra-high performance liquid chromatography tandem mass spectrometry (UHPLC-MS/MS). The method was selective for BPA in all investigated milk samples. No matrix effects were observed, thus indicating that calibration curves could be prepared in solvent for routine analysis. The method presented satisfactory accuracy, with recovery values between 78 and 94%. Relative standard deviation values obtained in the repeatability (11%) and intermediate precision (4.8%) studies were also satisfactory (HorRatr and HorRatR values less than 2). The analyte limits of detection and quantification were 0.12 and 0.36 ng/g for while milk, and 0.40 and 1.20 ng/g for reconstituted milk powder (1:10), respectively, and the sensitivity of the analytical method was considered adequate for the purpose of the present work.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":"4 1","pages":""},"PeriodicalIF":0.8,"publicationDate":"2023-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78726567","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}
Siska, Muhammad Irsal Jumadil, Sarini Abdullah, Delly Ramadon, A. Mun’im
The authentication of halal products is important, especially for Muslim communities. Based on the Islamic perspective, pig-based derivatives such as pork, lard, and gelatine are considered haram, which is an Arabic term for “forbidden”. Therefore, it is important to develop an analytical method for identifying and quantifying these compounds, which are sometimes found in some food products. The present work thus aimed to ascertain the potential of the attenuated total reflectance Fourier-transform infrared (ATR-FTIR) method for detecting pig-based derivatives in food products. ATR-FTIR spectrophotometry is recommended to be used to identify the presence of pig-based derivatives in some products, particularly processed food. In analytical chemistry, the method is generally used for the identification, characterisation, structure explanation, and monitoring of reactions. This analysis can be performed quickly, economically, easily, and does not require complicated sample preparation. ATR-FTIR can also be combined with principal component analysis (PCA), chemometric method, and multivariate partial least squares (PLS) calibration to accurately evaluate pig-based derivatives in beef meatballs. In combination with chemometric techniques, it can also provide the predictive and descriptive modelling in a combination with chemometric techniques by selecting the optimal frequency region. Furthermore, ATR-FTIR spectroscopy coupled with PLS and PCA chemometric regression models can be a potentially reliable, accurate, and precise method for determining pig-based derivatives in food.
{"title":"ATR-FTIR and chemometric method for the detection of pig-based derivatives in food products - A review","authors":"Siska, Muhammad Irsal Jumadil, Sarini Abdullah, Delly Ramadon, A. Mun’im","doi":"10.47836/ifrj.30.2.01","DOIUrl":"https://doi.org/10.47836/ifrj.30.2.01","url":null,"abstract":"The authentication of halal products is important, especially for Muslim communities. Based on the Islamic perspective, pig-based derivatives such as pork, lard, and gelatine are considered haram, which is an Arabic term for “forbidden”. Therefore, it is important to develop an analytical method for identifying and quantifying these compounds, which are sometimes found in some food products. The present work thus aimed to ascertain the potential of the attenuated total reflectance Fourier-transform infrared (ATR-FTIR) method for detecting pig-based derivatives in food products. ATR-FTIR spectrophotometry is recommended to be used to identify the presence of pig-based derivatives in some products, particularly processed food. In analytical chemistry, the method is generally used for the identification, characterisation, structure explanation, and monitoring of reactions. This analysis can be performed quickly, economically, easily, and does not require complicated sample preparation. ATR-FTIR can also be combined with principal component analysis (PCA), chemometric method, and multivariate partial least squares (PLS) calibration to accurately evaluate pig-based derivatives in beef meatballs. In combination with chemometric techniques, it can also provide the predictive and descriptive modelling in a combination with chemometric techniques by selecting the optimal frequency region. Furthermore, ATR-FTIR spectroscopy coupled with PLS and PCA chemometric regression models can be a potentially reliable, accurate, and precise method for determining pig-based derivatives in food.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":"2010 1","pages":""},"PeriodicalIF":0.8,"publicationDate":"2023-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86303309","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}
G. Jairath, Y. Gadekar, A. Shinde, Priya Sharma, Seiko Jose, R. Bhatt, V. Saxena
With an objective to extend the shelf life with improved microbial safety by natural means without compromising sensory attributes, lyophilised khejri tree leaf extract (LKE) was evaluated in vitro and in vivo. The LKE was subjected to preliminary scrutiny followed by FTIR mediated analysis and RP-HPLC, then its antioxidant activity was accessed. Five batches of minced mutton were prepared as C-1 (negative control with no LKE or BHA), C-2 (positive control with 200 ppm BHA), T-1 (0.05% LKE), T-2 (0.1% LKE), and T-3 (0.5% LKE). FTIR analysis showed C=O-CH3, C=C, C-O, and O-H peaks at 1028, 1609, and 1445 cm-1 wave numbers, respectively. The LKE was found to have six phenolic compounds namely p-hydroxybenzoic acid, gallic acid, syringic acid, p-coumaric acid, ferulic acid, and sinapic acid. In minced mutton, LKE was found to be significantly (p ≤ 0.05) more effective preservative than BHA at 0.5% level of incorporation in terms of TBARS value, tyrosine values, and microbial quality. During storage, the decrease in ERV and increase in total plate count were at a slower rate in treated samples and were devoid of coliform counts. However, sensory attributes at 0.5% LKE incorporation level were negatively affected, and imparted greenish tinge to minced mutton. The present work concluded that LKE might be incorporated without compromising sensory attributes. Further, preservative effects at 0.1% level were at par with BHA (200 ppm), and extended the minced mutton’s shelf life up to 9 d at refrigerated temperature.
{"title":"In vitro and in vivo evaluation of Prosopis cineraria (khejri tree) leaves for their preservative potential in minced mutton","authors":"G. Jairath, Y. Gadekar, A. Shinde, Priya Sharma, Seiko Jose, R. Bhatt, V. Saxena","doi":"10.47836/ifrj.30.2.06","DOIUrl":"https://doi.org/10.47836/ifrj.30.2.06","url":null,"abstract":"With an objective to extend the shelf life with improved microbial safety by natural means without compromising sensory attributes, lyophilised khejri tree leaf extract (LKE) was evaluated in vitro and in vivo. The LKE was subjected to preliminary scrutiny followed by FTIR mediated analysis and RP-HPLC, then its antioxidant activity was accessed. Five batches of minced mutton were prepared as C-1 (negative control with no LKE or BHA), C-2 (positive control with 200 ppm BHA), T-1 (0.05% LKE), T-2 (0.1% LKE), and T-3 (0.5% LKE). FTIR analysis showed C=O-CH3, C=C, C-O, and O-H peaks at 1028, 1609, and 1445 cm-1 wave numbers, respectively. The LKE was found to have six phenolic compounds namely p-hydroxybenzoic acid, gallic acid, syringic acid, p-coumaric acid, ferulic acid, and sinapic acid. In minced mutton, LKE was found to be significantly (p ≤ 0.05) more effective preservative than BHA at 0.5% level of incorporation in terms of TBARS value, tyrosine values, and microbial quality. During storage, the decrease in ERV and increase in total plate count were at a slower rate in treated samples and were devoid of coliform counts. However, sensory attributes at 0.5% LKE incorporation level were negatively affected, and imparted greenish tinge to minced mutton. The present work concluded that LKE might be incorporated without compromising sensory attributes. Further, preservative effects at 0.1% level were at par with BHA (200 ppm), and extended the minced mutton’s shelf life up to 9 d at refrigerated temperature.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":"1 1","pages":""},"PeriodicalIF":0.8,"publicationDate":"2023-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73026409","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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