Cheeses have different characteristics based on the coagulant used during their production. Making suspesi soft cheese by adding biduri (Calotropis gigantea) leaf extract is generally followed by heating. The present work focused only on the ability of biduri leaf extracts to coagulate milk protein, and not on heating of the extract. The present work aimed to analyse the coagulation power of fresh and powdered biduri leaf extracts, and to evaluate the physicochemical, chemical, and organoleptic characteristics of the produced suspesi soft cheeses. The present work used a completely randomised design with two treatments and six replications. The variables measured were physicochemical characteristics, including coagulation time, curd production, whey percentage, pH, and lactic acid titration. Physicochemical characteristic analyses of suspesi soft cheeses coagulated with fresh and powdered biduri leaf extracts showed significant differences (p < 0.05) in the coagulation time and curd production. On the other hand, it did not show significant differences (p > 0.05) in the percentage of whey, pH, and lactic acid titration. The chemical content of suspesi soft cheeses showed significant differences (p < 0.05) in the water, protein, and crude fat contents. The organoleptic characteristics of suspesi soft cheeses showed a significant difference (p < 0.05) in the colour, but did not show significant differences (p > 0.05) in the smell, taste, and texture. Suspesi soft cheese produced with fresh biduri leaf extract had better coagulation power, physicochemical characteristics, chemical content, and organoleptic characteristics.
{"title":"Coagulation power comparison between fresh and powdered biduri (Calotropis gigantea) leaf extract in making suspesi soft cheese","authors":"S. Sulmiyati, G.E.M. Malelak","doi":"10.47836/ifrj.30.5.22","DOIUrl":"https://doi.org/10.47836/ifrj.30.5.22","url":null,"abstract":"Cheeses have different characteristics based on the coagulant used during their production. Making suspesi soft cheese by adding biduri (Calotropis gigantea) leaf extract is generally followed by heating. The present work focused only on the ability of biduri leaf extracts to coagulate milk protein, and not on heating of the extract. The present work aimed to analyse the coagulation power of fresh and powdered biduri leaf extracts, and to evaluate the physicochemical, chemical, and organoleptic characteristics of the produced suspesi soft cheeses. The present work used a completely randomised design with two treatments and six replications. The variables measured were physicochemical characteristics, including coagulation time, curd production, whey percentage, pH, and lactic acid titration. Physicochemical characteristic analyses of suspesi soft cheeses coagulated with fresh and powdered biduri leaf extracts showed significant differences (p < 0.05) in the coagulation time and curd production. On the other hand, it did not show significant differences (p > 0.05) in the percentage of whey, pH, and lactic acid titration. The chemical content of suspesi soft cheeses showed significant differences (p < 0.05) in the water, protein, and crude fat contents. The organoleptic characteristics of suspesi soft cheeses showed a significant difference (p < 0.05) in the colour, but did not show significant differences (p > 0.05) in the smell, taste, and texture. Suspesi soft cheese produced with fresh biduri leaf extract had better coagulation power, physicochemical characteristics, chemical content, and organoleptic characteristics.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":"60 5-6","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135265784","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}
Gabriela Niemeyer Reissig, Thiago Francisco de Carvalho Oliveira, Guilherme Cassão Marques Bragança, Rosane da Silva Rodrigues, Frabrizio Da Fonseca Barbosa
There is a trend towards the consumption of plant foods, especially from the public that aims to reduce meat consumption. Plant-based food diets may have low source of vitamin B12 as plants do not produce them. A possible alternative to mitigate this is the consumption of fermented vegetables and fruits. Therefore, we aimed to provide an overview of the work being done with fermented vegetables and fruits, and show evidence that it is possible to obtain the necessary daily amount of vitamin B12 for human health and maintenance. Vitamin B12, also known as cobalamin, acts as a cofactor for the enzyme methionine synthase and methylmalonylCoA mutase in eukaryotes. The dietary reference values for adult men and women range between 2 and 4 μg/day; however, the requirement may increase depending on special recommendations. The main causes for vitamin B12 deficiency are autoimmune conditions (e.g., pernicious anaemia), malabsorption, and dietary insufficiency. One of the commonly adopted measures to deal with vitamin deficiency is supplementation. It is also possible to obtain food enriched with vitamin B12 through fermentation. Different plant materials and microorganisms can be used to produce fermented products and enhance traditional products, such as tempeh, to increase vitamin B12 concentration in the final product. The bioaccessibility and bioavailability of vitamin B12 in fermented vegetables and fruits are important factors to be considered, and demand more studies. The intake of soy fermented foods, such as tempeh, tofu, and cheonggukjang was associated with cognitive enhancement and neuroprotective effects. In addition to fermented vegetables and fruits, other non-animal sources of vitamin B12 that deserve great attention are algae and mushrooms. Since fermentation can produce considerable amounts of vitamin B12, fermented vegetables and fruits are feasible alternative sources for the intake of this vitamin.
{"title":"Fermented vegetables and fruits as vitamin B12 sources: An overview","authors":"Gabriela Niemeyer Reissig, Thiago Francisco de Carvalho Oliveira, Guilherme Cassão Marques Bragança, Rosane da Silva Rodrigues, Frabrizio Da Fonseca Barbosa","doi":"10.47836/ifrj.30.5.02","DOIUrl":"https://doi.org/10.47836/ifrj.30.5.02","url":null,"abstract":"There is a trend towards the consumption of plant foods, especially from the public that aims to reduce meat consumption. Plant-based food diets may have low source of vitamin B12 as plants do not produce them. A possible alternative to mitigate this is the consumption of fermented vegetables and fruits. Therefore, we aimed to provide an overview of the work being done with fermented vegetables and fruits, and show evidence that it is possible to obtain the necessary daily amount of vitamin B12 for human health and maintenance. Vitamin B12, also known as cobalamin, acts as a cofactor for the enzyme methionine synthase and methylmalonylCoA mutase in eukaryotes. The dietary reference values for adult men and women range between 2 and 4 μg/day; however, the requirement may increase depending on special recommendations. The main causes for vitamin B12 deficiency are autoimmune conditions (e.g., pernicious anaemia), malabsorption, and dietary insufficiency. One of the commonly adopted measures to deal with vitamin deficiency is supplementation. It is also possible to obtain food enriched with vitamin B12 through fermentation. Different plant materials and microorganisms can be used to produce fermented products and enhance traditional products, such as tempeh, to increase vitamin B12 concentration in the final product. The bioaccessibility and bioavailability of vitamin B12 in fermented vegetables and fruits are important factors to be considered, and demand more studies. The intake of soy fermented foods, such as tempeh, tofu, and cheonggukjang was associated with cognitive enhancement and neuroprotective effects. In addition to fermented vegetables and fruits, other non-animal sources of vitamin B12 that deserve great attention are algae and mushrooms. Since fermentation can produce considerable amounts of vitamin B12, fermented vegetables and fruits are feasible alternative sources for the intake of this vitamin.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":"18 2","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135265789","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}
Ummu Afiqah Abdul Rahiman, Siti Nur Amirah Azuddin, Noor Azira Abdul Mutalib, Maimunah Sanny, Nor Khaizura Mahmud @ Ab Rashid, Noordiana Nordin
The present work aimed to identify the effects of knowledge, attitudes, and practices (KAP) of poultry handlers on the prevalence of Campylobacter along the poultry production chain in Peninsular Malaysia. A total of 1230 microbiological samples were collected from five companies in different Malaysian states. The sampling points involved the entire poultry supply chain from the farm to the retailer. The collected samples were subjected to bacteriological isolation and morphological identification for microbiological analyses. All Campylobacter-positive samples were further confirmed with molecular identification by using a polymerase chain reaction. Campylobacter prevalence in poultry farms, processing plants, and retailers were identified. For the KAP survey, 300 respondents answered a questionnaire evaluating their levels of KAP regarding food safety while handling live birds and subsequently poultry products after slaughtering. Overall, the mean KAP scores of the workers at farms, processing plants, and retail outlets were assessed. The survey data indicated that even though the overall KAP levels of the poultry workers were excellent, the bacterial prevalence of Campylobacter was still high. In conclusion, the KAP of poultry handlers had insignificant effects on the prevalence of Campylobacter along the poultry production chain in Peninsular Malaysia.
{"title":"Effects of knowledge, attitudes, and practices of poultry handlers on the prevalence of Campylobacter along the poultry production chain in Peninsular Malaysia","authors":"Ummu Afiqah Abdul Rahiman, Siti Nur Amirah Azuddin, Noor Azira Abdul Mutalib, Maimunah Sanny, Nor Khaizura Mahmud @ Ab Rashid, Noordiana Nordin","doi":"10.47836/ifrj.30.5.07","DOIUrl":"https://doi.org/10.47836/ifrj.30.5.07","url":null,"abstract":"The present work aimed to identify the effects of knowledge, attitudes, and practices (KAP) of poultry handlers on the prevalence of Campylobacter along the poultry production chain in Peninsular Malaysia. A total of 1230 microbiological samples were collected from five companies in different Malaysian states. The sampling points involved the entire poultry supply chain from the farm to the retailer. The collected samples were subjected to bacteriological isolation and morphological identification for microbiological analyses. All Campylobacter-positive samples were further confirmed with molecular identification by using a polymerase chain reaction. Campylobacter prevalence in poultry farms, processing plants, and retailers were identified. For the KAP survey, 300 respondents answered a questionnaire evaluating their levels of KAP regarding food safety while handling live birds and subsequently poultry products after slaughtering. Overall, the mean KAP scores of the workers at farms, processing plants, and retail outlets were assessed. The survey data indicated that even though the overall KAP levels of the poultry workers were excellent, the bacterial prevalence of Campylobacter was still high. In conclusion, the KAP of poultry handlers had insignificant effects on the prevalence of Campylobacter along the poultry production chain in Peninsular Malaysia.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":"18 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135265630","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}
Chickpea (Cicer arietinum L.) flour (CF) is the basic raw material used in the form of dispersion in varied concentrations for making promising oriental sweets and snacks in the Asian subcontinent. The finished product quality of these fried food items thus mainly depends on the consistency of flour dispersions. Therefore, a concentration-dependent steady-state and dynamic rheological study, along with the pasting behaviour, was carried out. Steady shear rheology exhibited concentration-dependent pseudoplastic behaviour with significantly higher apparent viscosity for 40 - 45% CF dispersions, and a desirable consistency to be used in making fried sweets and snacks. The Herschel-Bulkley model described dispersions better at 5 - 20%, while Mizrahi-Berk at 25 - 50%. Hahn Ree-Erying's model described thixotropic behaviours for time-dependent flow; increasing CF concentration from 30 - 50% and increasing storage (G') and loss (G'') modulus in the linear viscoelastic region. However, G' values were dominant over G'' values in the small amplitude region, showing elastic behaviour, whereas viscous behaviour was exhibited in the higher amplitude region. During heating (30 - 80°C) in the temperature sweep test, concentrated samples (30 - 50%) showed a drastic increase in G' and complex viscosity (η*), while in cooling stages (95 - 25°C), a 25% concentration sample resulted in the highest values of G', G'', and η*.
{"title":"Concentration-dependent rheological characteristics of chickpea (Cicer arietinum L.) flour dispersion in steady and dynamic shear","authors":"Rahul Das, Yogesh Kumar, Ravneet Kaur, Shubhra Shekhar, Kamlesh Prasad","doi":"10.47836/ifrj.30.5.13","DOIUrl":"https://doi.org/10.47836/ifrj.30.5.13","url":null,"abstract":"Chickpea (Cicer arietinum L.) flour (CF) is the basic raw material used in the form of dispersion in varied concentrations for making promising oriental sweets and snacks in the Asian subcontinent. The finished product quality of these fried food items thus mainly depends on the consistency of flour dispersions. Therefore, a concentration-dependent steady-state and dynamic rheological study, along with the pasting behaviour, was carried out. Steady shear rheology exhibited concentration-dependent pseudoplastic behaviour with significantly higher apparent viscosity for 40 - 45% CF dispersions, and a desirable consistency to be used in making fried sweets and snacks. The Herschel-Bulkley model described dispersions better at 5 - 20%, while Mizrahi-Berk at 25 - 50%. Hahn Ree-Erying's model described thixotropic behaviours for time-dependent flow; increasing CF concentration from 30 - 50% and increasing storage (G') and loss (G'') modulus in the linear viscoelastic region. However, G' values were dominant over G'' values in the small amplitude region, showing elastic behaviour, whereas viscous behaviour was exhibited in the higher amplitude region. During heating (30 - 80°C) in the temperature sweep test, concentrated samples (30 - 50%) showed a drastic increase in G' and complex viscosity (η*), while in cooling stages (95 - 25°C), a 25% concentration sample resulted in the highest values of G', G'', and η*.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":"18 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135265788","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}
Azuha Ishak, Mohd Sabri Pak Dek, Yaya Rukayadi, Nurul Shazini Ramli, Helmi Wasoh @ Mohamad Isa
Growing population in Malaysia has resulted in increased production of local vegetables as well as pesticide usage. This constitutes a health risk to human health. In the present work, the level of ten pesticide residues namely chlorpyrifos, profenofos, aldrin, endrin, cypermethrin, lambda-cyhalothrin, carbendazim, propamocarb, imidacloprid, and thiamethoxam in ten types of vegetables collected from six local markets were measured using modified QuEChERS (quick, easy, cheap, effective, rugged, and safe) coupled with gas chromatography-tandem mass spectrometry (GC-MS/MS) and ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS). Results showed that 13.3% samples contained pesticide residues above the maximum residue limit (MRL) prescribed by the Malaysian Food Regulations 1985, 55.0% of samples contained pesticide residues below the MRL, and no pesticide residues were detected in 31.7% of samples. Carbendazim and chlorpyrifos were among the highest pesticides detected in the samples. For the type of vegetables, kale and spinach contained high concentrations of pesticide residues above the MRL. In order to produce safe vegetables, the efficiency of different washing methods (tap water, 10% sodium bicarbonate solution, and 10% acetic acid solution) in reducing carbendazim and chlorpyrifos residues in a kale model system was evaluated. Results showed that the levels of carbendazim and chlorpyrifos reduction for all three methods were significantly different (p < 0.05) with 10% acetic acid solution being the most effective followed by 10% sodium bicarbonate solution, and tap water. Washing kale with 10% acetic acid reduced 76.0 and 41.2% of carbendazim and chlorpyrifos, respectively. Therefore, it is recommended for consumers to practice 10% sodium bicarbonate washing method by soaking vegetables with an acidic solution followed by rinsing with tap water to reduce pesticide residues, and minimise the exposure to hazardous pesticides.
{"title":"Evaluation of pesticide residues in selected vegetables from Kuala Lumpur, Malaysia using modified QuEChERS and assessment of washing methods","authors":"Azuha Ishak, Mohd Sabri Pak Dek, Yaya Rukayadi, Nurul Shazini Ramli, Helmi Wasoh @ Mohamad Isa","doi":"10.47836/ifrj.30.5.06","DOIUrl":"https://doi.org/10.47836/ifrj.30.5.06","url":null,"abstract":"Growing population in Malaysia has resulted in increased production of local vegetables as well as pesticide usage. This constitutes a health risk to human health. In the present work, the level of ten pesticide residues namely chlorpyrifos, profenofos, aldrin, endrin, cypermethrin, lambda-cyhalothrin, carbendazim, propamocarb, imidacloprid, and thiamethoxam in ten types of vegetables collected from six local markets were measured using modified QuEChERS (quick, easy, cheap, effective, rugged, and safe) coupled with gas chromatography-tandem mass spectrometry (GC-MS/MS) and ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS). Results showed that 13.3% samples contained pesticide residues above the maximum residue limit (MRL) prescribed by the Malaysian Food Regulations 1985, 55.0% of samples contained pesticide residues below the MRL, and no pesticide residues were detected in 31.7% of samples. Carbendazim and chlorpyrifos were among the highest pesticides detected in the samples. For the type of vegetables, kale and spinach contained high concentrations of pesticide residues above the MRL. In order to produce safe vegetables, the efficiency of different washing methods (tap water, 10% sodium bicarbonate solution, and 10% acetic acid solution) in reducing carbendazim and chlorpyrifos residues in a kale model system was evaluated. Results showed that the levels of carbendazim and chlorpyrifos reduction for all three methods were significantly different (p < 0.05) with 10% acetic acid solution being the most effective followed by 10% sodium bicarbonate solution, and tap water. Washing kale with 10% acetic acid reduced 76.0 and 41.2% of carbendazim and chlorpyrifos, respectively. Therefore, it is recommended for consumers to practice 10% sodium bicarbonate washing method by soaking vegetables with an acidic solution followed by rinsing with tap water to reduce pesticide residues, and minimise the exposure to hazardous pesticides.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":"45 2","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135265790","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}
K.P. Komal, V.M. Berlin Grace, Sardar Hussain, None Siddikuzzaman
Enicostemma hyssopifolium is a perineal herb widely used as an antidiabetic agent in folklore medicine. The present work was focused on the assessment of its anti-inflammatory and cytotoxic properties. Its methanolic extract was evaluated for anti-inflammatory activity using murine monocytic macrophage RAW 264.7 cells, and screened for its cytotoxic property in different cancer cell lines. The methanolic extract was able to potentially inhibit the bacterial lipopolysaccharides-induced inflammatory response in RAW 264.7 cells. Results of the cytotoxicity studies revealed that the methanolic extract effectively induced the cytotoxicity at considerably lower concentration in MCF-7, A-549, and COLO-205 cell lines, while the viability of HeLa, CasKi, and HT-29 cells were inhibited at comparatively higher concentrations. Results thus indicated that E. hyssopifolium possessed potent anti-inflammatory and cytotoxic properties. This necessitates further exploration of bioactive phytochemical compounds responsible for these properties for therapeutic applications.
{"title":"In vitro anti-inflammatory and comparative cytotoxicity studies on methanolic extract of Enicostemma hyssopifolium","authors":"K.P. Komal, V.M. Berlin Grace, Sardar Hussain, None Siddikuzzaman","doi":"10.47836/ifrj.30.5.16","DOIUrl":"https://doi.org/10.47836/ifrj.30.5.16","url":null,"abstract":"Enicostemma hyssopifolium is a perineal herb widely used as an antidiabetic agent in folklore medicine. The present work was focused on the assessment of its anti-inflammatory and cytotoxic properties. Its methanolic extract was evaluated for anti-inflammatory activity using murine monocytic macrophage RAW 264.7 cells, and screened for its cytotoxic property in different cancer cell lines. The methanolic extract was able to potentially inhibit the bacterial lipopolysaccharides-induced inflammatory response in RAW 264.7 cells. Results of the cytotoxicity studies revealed that the methanolic extract effectively induced the cytotoxicity at considerably lower concentration in MCF-7, A-549, and COLO-205 cell lines, while the viability of HeLa, CasKi, and HT-29 cells were inhibited at comparatively higher concentrations. Results thus indicated that E. hyssopifolium possessed potent anti-inflammatory and cytotoxic properties. This necessitates further exploration of bioactive phytochemical compounds responsible for these properties for therapeutic applications.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":"64 12","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135266641","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}
Estefanía Odemaris Juárez-Hernández, Ma. de Lourdes Pérez-Zavala, Mariana Román-Reyes, José E. Barboza-Corona, Karla Lizbeth Macías-Sánchez
Pleurotus fungi, also known as basidiomycetous fungi, have been a part of human culture for thousands of years. They exhibit anticancer, antitumor, antibacterial, and immunomodulatory effects, having biotechnological, medicinal, and aesthetic applications. They are also versatile, highly resistant to illnesses and pests, and do not require special growing conditions. These properties make them readily marketable, and can be found in supermarkets worldwide, generating multimillion-dollar sale revenues. The global edible mushroom market was valued at USD 5.08 billion in 2021, which is expected to grow to USD 6.43 billion in 2028. China produces about 87% of Pleurotus spp. globally; other Asian countries generate 12%, and Europe and America account for approximately 1%. Pleurotus spp. have distinct functional characteristics, including high protein content with a proper essential amino acid score pattern, dietary fibre profile, high amounts of vitamins (e.g., B and D) and minerals (e.g., Fe, Zn, Cu, and Se), and low fat. Therefore, Pleurotus spp. can provide alternative industrial tools. The present review discusses Pleurotus spp. as biotechnological tools for acquiring metabolites of interest, studying them, and analysing bioactive substances that can be used in various fields, including medicine and food.
{"title":"Overview of Pleurotus spp., edible fungi with various functional properties","authors":"Estefanía Odemaris Juárez-Hernández, Ma. de Lourdes Pérez-Zavala, Mariana Román-Reyes, José E. Barboza-Corona, Karla Lizbeth Macías-Sánchez","doi":"10.47836/ifrj.30.5.01","DOIUrl":"https://doi.org/10.47836/ifrj.30.5.01","url":null,"abstract":"Pleurotus fungi, also known as basidiomycetous fungi, have been a part of human culture for thousands of years. They exhibit anticancer, antitumor, antibacterial, and immunomodulatory effects, having biotechnological, medicinal, and aesthetic applications. They are also versatile, highly resistant to illnesses and pests, and do not require special growing conditions. These properties make them readily marketable, and can be found in supermarkets worldwide, generating multimillion-dollar sale revenues. The global edible mushroom market was valued at USD 5.08 billion in 2021, which is expected to grow to USD 6.43 billion in 2028. China produces about 87% of Pleurotus spp. globally; other Asian countries generate 12%, and Europe and America account for approximately 1%. Pleurotus spp. have distinct functional characteristics, including high protein content with a proper essential amino acid score pattern, dietary fibre profile, high amounts of vitamins (e.g., B and D) and minerals (e.g., Fe, Zn, Cu, and Se), and low fat. Therefore, Pleurotus spp. can provide alternative industrial tools. The present review discusses Pleurotus spp. as biotechnological tools for acquiring metabolites of interest, studying them, and analysing bioactive substances that can be used in various fields, including medicine and food.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":"14 1-2","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135266634","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}
Omaima Aidat, Louiza Belkacemi, mahmoud Belalia, Mohamad Khairi Mohd Zainol
The present work investigated the optimisation of gelatine extraction yield with interesting techno-functional properties from chicken heads-feet by-product blend. Taguchi L27 orthogonal experimental design was used to optimise the extraction parameters, including acetic acid concentration (2, 3.5, and 5%), extraction temperature (55, 65, and 75°C), and extraction time (2, 4, and 6 h), with yield, viscosity, emulsifying activity index (EAI), and foaming capacity (%) as responses. The collected data were modelled and optimised using the response surface method (RSM) and desirability function (DF). Based on the data obtained, the optimal extraction parameters were an acid concentration of 3.06% and an extraction temperature of 75°C for 6 h. Responses to these extraction conditions included a yield of 10.97%, an EAI of 24.22 m2/g, a viscosity of 3.36 mPa.s, and a foaming capacity of 45.07%. Under these ideal conditions, the verified and predicted values were found to be almost identical. As a result, the estimate models are trustworthy and safe for predicting the dependent variables. The findings indicated that a blend of chicken feet and heads could be a source of gelatine with interesting functional properties.
{"title":"Optimisation of gelatine extraction from chicken feet-heads blend using Taguchi design and response surface methodology","authors":"Omaima Aidat, Louiza Belkacemi, mahmoud Belalia, Mohamad Khairi Mohd Zainol","doi":"10.47836/ifrj.30.5.09","DOIUrl":"https://doi.org/10.47836/ifrj.30.5.09","url":null,"abstract":"The present work investigated the optimisation of gelatine extraction yield with interesting techno-functional properties from chicken heads-feet by-product blend. Taguchi L27 orthogonal experimental design was used to optimise the extraction parameters, including acetic acid concentration (2, 3.5, and 5%), extraction temperature (55, 65, and 75°C), and extraction time (2, 4, and 6 h), with yield, viscosity, emulsifying activity index (EAI), and foaming capacity (%) as responses. The collected data were modelled and optimised using the response surface method (RSM) and desirability function (DF). Based on the data obtained, the optimal extraction parameters were an acid concentration of 3.06% and an extraction temperature of 75°C for 6 h. Responses to these extraction conditions included a yield of 10.97%, an EAI of 24.22 m2/g, a viscosity of 3.36 mPa.s, and a foaming capacity of 45.07%. Under these ideal conditions, the verified and predicted values were found to be almost identical. As a result, the estimate models are trustworthy and safe for predicting the dependent variables. The findings indicated that a blend of chicken feet and heads could be a source of gelatine with interesting functional properties.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":"27 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135265625","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}
Aminuddin Hussin, Musaalbakri Abdul Manan, Shaiful Adzni Sharifudin, Norrakiah Abdullah Sani
Ipomoea batatas, also known as sweet potato, belongs to the Convolculaceae family, and serves as one of the most important food crops worldwide. In the present work, the nutritional values and physicochemical properties of selected sweet potato varieties, namely VitAto (orange), Gendut (yellow), and Anggun (purple) were evaluated. Results indicated that VitAto had the highest content of crude fibre (2.02%), ash (0.65%), and carbohydrate (25%) as compared to Gendut and Anggun. The high carbohydrate content of VitAto makes this variety suitable as a substrate in the development of high nutrition products through food bioprocessing. The combination of parameters studied, such as strain type (Amylomyces rouxii F0050), inoculum size (0.4%), incubation temperature (30°C), and fermentation period (36 h) was found to not only affect the growth of microorganisms, but also improved the pH of culture fermentation. This demonstrated that to obtain the required products or metabolites, proper use of microorganisms to hydrolyse carbohydrates or starches into simpler sugars is very important as a source of carbon to grow the microorganisms.
{"title":"Determination of nutritional value and the effect of strain, inoculum size, temperature, and incubation period on pH fermentation of Ipomoea batatas","authors":"Aminuddin Hussin, Musaalbakri Abdul Manan, Shaiful Adzni Sharifudin, Norrakiah Abdullah Sani","doi":"10.47836/ifrj.30.5.12","DOIUrl":"https://doi.org/10.47836/ifrj.30.5.12","url":null,"abstract":"Ipomoea batatas, also known as sweet potato, belongs to the Convolculaceae family, and serves as one of the most important food crops worldwide. In the present work, the nutritional values and physicochemical properties of selected sweet potato varieties, namely VitAto (orange), Gendut (yellow), and Anggun (purple) were evaluated. Results indicated that VitAto had the highest content of crude fibre (2.02%), ash (0.65%), and carbohydrate (25%) as compared to Gendut and Anggun. The high carbohydrate content of VitAto makes this variety suitable as a substrate in the development of high nutrition products through food bioprocessing. The combination of parameters studied, such as strain type (Amylomyces rouxii F0050), inoculum size (0.4%), incubation temperature (30°C), and fermentation period (36 h) was found to not only affect the growth of microorganisms, but also improved the pH of culture fermentation. This demonstrated that to obtain the required products or metabolites, proper use of microorganisms to hydrolyse carbohydrates or starches into simpler sugars is very important as a source of carbon to grow the microorganisms.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":"60 3-4","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135265626","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}
Jisel Del Rosario-Santiago, Erick Mario López-Méndez, Héctor Ruiz-Espinosa, Carlos Enrique Ochoa-Velasco, Alejandro Escobedo-Morales, Irving Israel Ruiz-López
A simultaneous heat and mass transfer model based on global coefficients was proposed to describe the oil absorption, water loss, and temperature changes occurring during the post-frying period of potato cylinders. The model was solved in Matlab® and simultaneously fitted to post-frying kinetics from literature, describing the surface and penetrated surface oil contents, as well as the surface and centre temperatures of potato cylinders at six holding temperatures (25, 100, 120, 140, 160, and 180°C). Besides, simple algorithms were developed to evaluate the oil layer thickness and the minimum oil penetration distance, obtained by assuming the potato cylinder was split into a dry zone, where the oil was absorbed, and a moist zone free from oil. The model achieved a good reproduction of fitted responses with average deviations ranging from 1.9 to 11.7% for all post-frying holding temperatures. Estimated distribution coefficients evidenced higher oil absorption at low holding temperatures, increasing from 0.66 kg surface oil/kg absorbed oil at 25°C to 2.60 kg surface oil/kg absorbed oil at 180°C, while no temperature influence on mass transfer coefficient was found under the explored experimental conditions (p > 0.05). The estimated minimum oil penetration distance (thickness of the dry zone region) after the post-frying stage (229 to 506 µm) showed a good agreement with crust thickness values from literature.
{"title":"Modelling post-frying oil absorption, water loss, and cooling of potato cylinders","authors":"Jisel Del Rosario-Santiago, Erick Mario López-Méndez, Héctor Ruiz-Espinosa, Carlos Enrique Ochoa-Velasco, Alejandro Escobedo-Morales, Irving Israel Ruiz-López","doi":"10.47836/ifrj.30.5.05","DOIUrl":"https://doi.org/10.47836/ifrj.30.5.05","url":null,"abstract":"A simultaneous heat and mass transfer model based on global coefficients was proposed to describe the oil absorption, water loss, and temperature changes occurring during the post-frying period of potato cylinders. The model was solved in Matlab® and simultaneously fitted to post-frying kinetics from literature, describing the surface and penetrated surface oil contents, as well as the surface and centre temperatures of potato cylinders at six holding temperatures (25, 100, 120, 140, 160, and 180°C). Besides, simple algorithms were developed to evaluate the oil layer thickness and the minimum oil penetration distance, obtained by assuming the potato cylinder was split into a dry zone, where the oil was absorbed, and a moist zone free from oil. The model achieved a good reproduction of fitted responses with average deviations ranging from 1.9 to 11.7% for all post-frying holding temperatures. Estimated distribution coefficients evidenced higher oil absorption at low holding temperatures, increasing from 0.66 kg surface oil/kg absorbed oil at 25°C to 2.60 kg surface oil/kg absorbed oil at 180°C, while no temperature influence on mass transfer coefficient was found under the explored experimental conditions (p > 0.05). The estimated minimum oil penetration distance (thickness of the dry zone region) after the post-frying stage (229 to 506 µm) showed a good agreement with crust thickness values from literature.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":"102 3","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135265633","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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