Papaya fruit (Carica papaya L.) is one of the most widely farmed fruits in Malaysia, and produced for domestic consumption and exported worldwide. Papaya fruit is susceptible to anthracnose, a fungal infection caused by Colletotrichum gloeosporioides that negatively affects fruit quality and shelf-life. The common disease control approach utilises fungicides such as prochloraz as a postharvest application. However, public concerns regarding the health risks of fungicide residue on food have created interest in safer and greener alternatives. As a result, hot water treatment at 54°C for 5 min was investigated in order to reduce or replace the reliance on fungicides. Results showed that papaya fruits treated with hot water presented a higher reduction in disease incidence and severity. Additionally, hot water treatment preserved the physicochemical properties, prolonged shelf-life, and increased the papaya fruits’ total phenolic and flavonoid contents while up-regulating metabolites that are involved in stress tolerance.
{"title":"Utilisation of hot water treatment on papaya (Carica papaya L. cv. Eksotika II) to elucidate disease resistance and maintain postharvest quality","authors":"Matthew Alias, C. Somasundram, Zuliana Razali","doi":"10.47836/ifrj.30.3.03","DOIUrl":"https://doi.org/10.47836/ifrj.30.3.03","url":null,"abstract":"Papaya fruit (Carica papaya L.) is one of the most widely farmed fruits in Malaysia, and produced for domestic consumption and exported worldwide. Papaya fruit is susceptible to anthracnose, a fungal infection caused by Colletotrichum gloeosporioides that negatively affects fruit quality and shelf-life. The common disease control approach utilises fungicides such as prochloraz as a postharvest application. However, public concerns regarding the health risks of fungicide residue on food have created interest in safer and greener alternatives. As a result, hot water treatment at 54°C for 5 min was investigated in order to reduce or replace the reliance on fungicides. Results showed that papaya fruits treated with hot water presented a higher reduction in disease incidence and severity. Additionally, hot water treatment preserved the physicochemical properties, prolonged shelf-life, and increased the papaya fruits’ total phenolic and flavonoid contents while up-regulating metabolites that are involved in stress tolerance.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":"2 1","pages":""},"PeriodicalIF":0.8,"publicationDate":"2023-06-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85739762","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}
Arrowhead is a starchy vegetable with a unique taste and many health promoting effects. To diversify the usage and increase the consumption of arrowhead, the effects of different frying methods on the morphology and aroma compounds of arrowhead corm chips were studied. The analysis of aroma compounds by accelerated solvent extraction coupled with high-vacuum flavour extraction analysis (ASE-HVFEA), gas chromatography-mass spectrometry (GC-MS), and gas chromatography-olfactometry (GC-O) of deep- and air-fried arrowhead corm chips was conducted. The aim was to understand the variability and abundance of aroma compounds between deep- and air-fried arrowhead chips. In addition, the colours and morphological characteristics of the corm chips were also studied. Twenty-three aroma compounds were identified in the differently fried chips. The predominant aroma compounds were the Strecker-aldehydes, in which 2-methylbutanal, (E)-2-heptenal, hexanal, and (E,E)-2,-4-decadienal were identified as the major aroma constituents of the fried chips. This was followed by the pyrazines. Results of the odour activity values (OAVs) revealed significant (p < 0.05) differences in the aroma profiles of the differently fried chips. Deep-fried chips produced more potency for the baked-like, 2-3-diethyl-5-methylpyrazine, potato-like, methional, deep-fried, (E,E)-2,4-decadienal, roasty, 2-ethyl-3,5-dimethylpyrazine, malty, and 2-methylbutanal. However, air-fried chips exhibited similar but lower potency for the same compounds. Whilst there was no significant (p ≥ 0.05) difference in the external appearance of the differently fried chips, deep-frying significantly (p < 0.05) altered the cell walls of the deep-fried chips more than the air-fried chips. These results would serve as a guidance for aroma flavour evaluation, improvement, and quality control during oil- and air-frying of chips.
{"title":"Impact of frying methods on colours, morphological properties, and aroma compounds of arrowhead (Sagittaria latifolia) corm chips","authors":"Mulyadi Mohammad Resyad Ghifari, O. Lasekan","doi":"10.47836/ifrj.30.3.10","DOIUrl":"https://doi.org/10.47836/ifrj.30.3.10","url":null,"abstract":"Arrowhead is a starchy vegetable with a unique taste and many health promoting effects. To diversify the usage and increase the consumption of arrowhead, the effects of different frying methods on the morphology and aroma compounds of arrowhead corm chips were studied. The analysis of aroma compounds by accelerated solvent extraction coupled with high-vacuum flavour extraction analysis (ASE-HVFEA), gas chromatography-mass spectrometry (GC-MS), and gas chromatography-olfactometry (GC-O) of deep- and air-fried arrowhead corm chips was conducted. The aim was to understand the variability and abundance of aroma compounds between deep- and air-fried arrowhead chips. In addition, the colours and morphological characteristics of the corm chips were also studied. Twenty-three aroma compounds were identified in the differently fried chips. The predominant aroma compounds were the Strecker-aldehydes, in which 2-methylbutanal, (E)-2-heptenal, hexanal, and (E,E)-2,-4-decadienal were identified as the major aroma constituents of the fried chips. This was followed by the pyrazines. Results of the odour activity values (OAVs) revealed significant (p < 0.05) differences in the aroma profiles of the differently fried chips. Deep-fried chips produced more potency for the baked-like, 2-3-diethyl-5-methylpyrazine, potato-like, methional, deep-fried, (E,E)-2,4-decadienal, roasty, 2-ethyl-3,5-dimethylpyrazine, malty, and 2-methylbutanal. However, air-fried chips exhibited similar but lower potency for the same compounds. Whilst there was no significant (p ≥ 0.05) difference in the external appearance of the differently fried chips, deep-frying significantly (p < 0.05) altered the cell walls of the deep-fried chips more than the air-fried chips. These results would serve as a guidance for aroma flavour evaluation, improvement, and quality control during oil- and air-frying of chips.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":"26 1","pages":""},"PeriodicalIF":0.8,"publicationDate":"2023-06-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87647040","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. Rittisak, Pakkawat Dechewa, Wanticha Savedboworn, Chantima Phungamngoen
The aim of the present work was to identify the key factors that influence the total anthocyanin content of the aqueous extract of broken riceberry rice (BRR). The eight-run Plackett-Burman design was used to evaluate four factors (BRR particle size, BRR powder/water ratio, extraction temperature, and time). As revealed by the results, the BRR powder/water ratio, extraction temperature, and time had a significant influence on the total anthocyanin content. As a consequence, single-factor tests were conducted using a completely randomised design (CRD), considering BRR powder/water ratio (1:2.5, 1:5, 1:7.5, and 1:10 g/mL), extraction temperature (50, 55, 60, 65, and 70°C), and time (50, 60, 70, 80, and 90 min). Based on the results, the criteria for yield optimisation were a BRR particle size of 60 mesh, BRR powder/water ratio of 1:5, extraction temperature of 60°C, and time of 70 min. With these parameters, the total anthocyanin concentration of the extract was 9.71 mg C3G/g dry material.
{"title":"Application of the Plackett-Burman design for screening and optimisation of factors affecting the aqueous extract for total anthocyanin content of broken riceberry rice","authors":"S. Rittisak, Pakkawat Dechewa, Wanticha Savedboworn, Chantima Phungamngoen","doi":"10.47836/ifrj.30.3.09","DOIUrl":"https://doi.org/10.47836/ifrj.30.3.09","url":null,"abstract":"The aim of the present work was to identify the key factors that influence the total anthocyanin content of the aqueous extract of broken riceberry rice (BRR). The eight-run Plackett-Burman design was used to evaluate four factors (BRR particle size, BRR powder/water ratio, extraction temperature, and time). As revealed by the results, the BRR powder/water ratio, extraction temperature, and time had a significant influence on the total anthocyanin content. As a consequence, single-factor tests were conducted using a completely randomised design (CRD), considering BRR powder/water ratio (1:2.5, 1:5, 1:7.5, and 1:10 g/mL), extraction temperature (50, 55, 60, 65, and 70°C), and time (50, 60, 70, 80, and 90 min). Based on the results, the criteria for yield optimisation were a BRR particle size of 60 mesh, BRR powder/water ratio of 1:5, extraction temperature of 60°C, and time of 70 min. With these parameters, the total anthocyanin concentration of the extract was 9.71 mg C3G/g dry material.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":"71 12 1","pages":""},"PeriodicalIF":0.8,"publicationDate":"2023-06-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83616955","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 final products formed from the various systems of the Maillard reactions possess different functional properties such as browning intensity, antioxidant activity, and emulsion stability. To study these properties and activities, different systems of whey proteins reaction with glucose and fructose at different concentrations to form a new model system of Maillard reaction products (MRPs) was observed. Results showed that high optical densities (peaks) at 280 and 420 nm indicated the formation of the intermediate stages of MRPs and the formation of advanced MRPs, respectively. Additionally, results showed that these Maillard reaction model systems possessed different antioxidant activities as demonstrated by DPPH and reducing power assays (20 - 93.2% and 40 - 90%, respectively) depending on the type and concentration of sugar, and the incubation time. The whey protein-fructose model system possessed high antioxidant activity (93.2%), and had the highest percentage on the emulsion stability index (75.4%). The whey protein-fructose model systems comprised the highest number of the studied model systems to form MRPs, and had highly powerful antioxidant activity and emulsifying index.
{"title":"Antioxidant activities and emulsification properties of the new model systems of whey proteins and reduced sugars","authors":"O. Atrooz","doi":"10.47836/ifrj.30.3.22","DOIUrl":"https://doi.org/10.47836/ifrj.30.3.22","url":null,"abstract":"The final products formed from the various systems of the Maillard reactions possess different functional properties such as browning intensity, antioxidant activity, and emulsion stability. To study these properties and activities, different systems of whey proteins reaction with glucose and fructose at different concentrations to form a new model system of Maillard reaction products (MRPs) was observed. Results showed that high optical densities (peaks) at 280 and 420 nm indicated the formation of the intermediate stages of MRPs and the formation of advanced MRPs, respectively. Additionally, results showed that these Maillard reaction model systems possessed different antioxidant activities as demonstrated by DPPH and reducing power assays (20 - 93.2% and 40 - 90%, respectively) depending on the type and concentration of sugar, and the incubation time. The whey protein-fructose model system possessed high antioxidant activity (93.2%), and had the highest percentage on the emulsion stability index (75.4%). The whey protein-fructose model systems comprised the highest number of the studied model systems to form MRPs, and had highly powerful antioxidant activity and emulsifying index.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":"23 1","pages":""},"PeriodicalIF":0.8,"publicationDate":"2023-06-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81686059","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}
Food can motivate visiting a destination or coming together with family and friends, but food allergy concerns and reactions increasingly spoil the tourism and leisure experience. Incidents of food allergies in restaurants, and questions on how to handle food allergy communication and practices require attention from the hospitality industry. Based on a survey conducted at restaurants, we applied a five-level framework to examine and compare the multifaceted perspectives of restaurant managers and front-line employees regarding their understanding and practices on food allergies. Findings showed that managers' and servers' food allergy knowledge in Malaysia was low when compared with similar studies conducted in a 'Western' context. In addition, the results also indicated significant differences between food allergy practices and perceived training needs between the two tested groups. In general, managers were more aware of the practices and perceived training needs regarding food allergies than servers. Majority of servers did not receive training in food allergies. Accordingly, all relevant stakeholders must cooperate in developing appropriate educational tools to improve food allergy knowledge.
{"title":"Dining out safely with food allergies: A comparative perspective from restaurant managers and servers in Malaysia","authors":"Ai-Ling Tan, A. Trupp, Jing Xuan Tan","doi":"10.47836/ifrj.30.3.17","DOIUrl":"https://doi.org/10.47836/ifrj.30.3.17","url":null,"abstract":"Food can motivate visiting a destination or coming together with family and friends, but food allergy concerns and reactions increasingly spoil the tourism and leisure experience. Incidents of food allergies in restaurants, and questions on how to handle food allergy communication and practices require attention from the hospitality industry. Based on a survey conducted at restaurants, we applied a five-level framework to examine and compare the multifaceted perspectives of restaurant managers and front-line employees regarding their understanding and practices on food allergies. Findings showed that managers' and servers' food allergy knowledge in Malaysia was low when compared with similar studies conducted in a 'Western' context. In addition, the results also indicated significant differences between food allergy practices and perceived training needs between the two tested groups. In general, managers were more aware of the practices and perceived training needs regarding food allergies than servers. Majority of servers did not receive training in food allergies. Accordingly, all relevant stakeholders must cooperate in developing appropriate educational tools to improve food allergy knowledge.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":"437 1","pages":""},"PeriodicalIF":0.8,"publicationDate":"2023-06-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83658569","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}
Ibrahim N. Tarawneh, Reham M. Abu Shmeis, Ahmad Najjar, Fayda F. Salameh
Many organochlorine pesticides (OCPs) and polycyclic aromatic hydrocarbons (PAHs) pose risks to human health; so, their levels in foods should be constantly monitored. In the present work, the potential health risks of 21 OCPs residues and 16 carcinogenic PAHs in Jordanian olive oil were evaluated. A total of 27 olive oil samples were obtained from nine olive mills in Jordan. The levels of PAHs and OCPs were evaluated by gas chromatography coupled with mass spectrometry detector. Among the studied pesticides, only 4,4-Dichlorodiphenyldichloroethylen (4,4-DDE) was found in the tested samples. The estimated average dietary intake (EADI) and hazard risk index (HRI) were then assessed for the 4,4-DDE. The estimated HRI value of 4,4-DDE was less than 1, thus indicating no health risk to consumers. Regarding PAHs, the average concentration of 16 PAHs in the tested olive oil was 36.5 µg/kg. Health risks due to PAH contamination were estimated by determining the dietary daily intake (DDI) and toxic equivalent quotient (TEQ). The values ranged from 0.139 × 10-2 to 7.70 × 10-2 and 0.01 to 0.57 µg/kg for DDI and TEQ, respectively. Light PAHs were predominant in the samples, while no heavy PAHs were detected. The incremental lifetime cancer risk (ILCR) was estimated, and the values ranged from 0.1 × 10-7 to 5.62 × 10-7, and none of the olive oil samples exceeded the limit value of 10-6, thus indicating insignificant potential risk.
{"title":"Risk assessment of polycyclic aromatic hydrocarbons and organochlorine pesticides in olive oil in Jordan","authors":"Ibrahim N. Tarawneh, Reham M. Abu Shmeis, Ahmad Najjar, Fayda F. Salameh","doi":"10.47836/ifrj.30.3.20","DOIUrl":"https://doi.org/10.47836/ifrj.30.3.20","url":null,"abstract":"Many organochlorine pesticides (OCPs) and polycyclic aromatic hydrocarbons (PAHs) pose risks to human health; so, their levels in foods should be constantly monitored. In the present work, the potential health risks of 21 OCPs residues and 16 carcinogenic PAHs in Jordanian olive oil were evaluated. A total of 27 olive oil samples were obtained from nine olive mills in Jordan. The levels of PAHs and OCPs were evaluated by gas chromatography coupled with mass spectrometry detector. Among the studied pesticides, only 4,4-Dichlorodiphenyldichloroethylen (4,4-DDE) was found in the tested samples. The estimated average dietary intake (EADI) and hazard risk index (HRI) were then assessed for the 4,4-DDE. The estimated HRI value of 4,4-DDE was less than 1, thus indicating no health risk to consumers. Regarding PAHs, the average concentration of 16 PAHs in the tested olive oil was 36.5 µg/kg. Health risks due to PAH contamination were estimated by determining the dietary daily intake (DDI) and toxic equivalent quotient (TEQ). The values ranged from 0.139 × 10-2 to 7.70 × 10-2 and 0.01 to 0.57 µg/kg for DDI and TEQ, respectively. Light PAHs were predominant in the samples, while no heavy PAHs were detected. The incremental lifetime cancer risk (ILCR) was estimated, and the values ranged from 0.1 × 10-7 to 5.62 × 10-7, and none of the olive oil samples exceeded the limit value of 10-6, thus indicating insignificant potential risk.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":"46 1","pages":""},"PeriodicalIF":0.8,"publicationDate":"2023-06-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88210582","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}
Hyperlipidaemia is one of the essential public health risk factors that can cause other metabolic diseases such as cardiovascular diseases and diabetes. Dieting and healthy lifestyle have been among the primary approaches. However, medication is required to regulate the lipid profile in some instances. Therefore, there has been an increase in interest in using or integrating herbal medicine with modern medicine in treating hyperlipidaemia. Nonetheless, preparing standardised herbal extract or products has been one of the major challenges in the herbal industry. Standardising herbal extract or product (single plant-based or mixture of multiple herbs) is needed to ensure the quality, safety, and efficacy of the herbal maintained from batch to batch before it is released to the market. The present review thus evaluates several herbal plants with anti-hyperlipidaemic activities, quality control using chemical markers, and metabolomics application in herbal plants.
{"title":"Quality control of herbal medicines in hyperlipidaemia: Metabolomics approach","authors":"A. Abu Bakar Sajak, A. Azlan, F. Abas, H. Hamzah","doi":"10.47836/ifrj.30.3.01","DOIUrl":"https://doi.org/10.47836/ifrj.30.3.01","url":null,"abstract":"Hyperlipidaemia is one of the essential public health risk factors that can cause other metabolic diseases such as cardiovascular diseases and diabetes. Dieting and healthy lifestyle have been among the primary approaches. However, medication is required to regulate the lipid profile in some instances. Therefore, there has been an increase in interest in using or integrating herbal medicine with modern medicine in treating hyperlipidaemia. Nonetheless, preparing standardised herbal extract or products has been one of the major challenges in the herbal industry. Standardising herbal extract or product (single plant-based or mixture of multiple herbs) is needed to ensure the quality, safety, and efficacy of the herbal maintained from batch to batch before it is released to the market. The present review thus evaluates several herbal plants with anti-hyperlipidaemic activities, quality control using chemical markers, and metabolomics application in herbal plants.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":"25 1","pages":""},"PeriodicalIF":0.8,"publicationDate":"2023-06-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86940646","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}
N. Elexson, Amirah Zakirah Ja'afar, Wong Joel, Nick Laurence Buyong, Dalene L., Thung Young Tze
Toxigenic and non-toxigenic V. cholerae strains can be monitored for changes in clones or serogroups, linkages between clinical and environmental isolates, genesis and clonal selection of epidemic strains, and population structure. Also, determining genetic relatedness among V. cholerae strains is critical for determining population genetic structure and evolutionary trends. In collaboration with the Sarawak Government Hospital, the present work was carried out on a total of 16 V. cholerae isolates in order to determine the genetic relatedness or heterogeneity of V. cholerae isolates from a foodborne outbreak among guests who attended a wedding ceremony in Limbang, Sarawak, Malaysia. The random amplified polymorphic DNA (RAPD) and enterobacterial repetitive intergenic consensus (ERIC) were conducted to compare and determine strains and trace disease-causing microorganism. The RAPD fingerprinting was conducted using a total of 10-mer oligos 100 nmole random primers (OPAE1 - OPAE20). The primers OPAE7, OPAE10, OPAE14, and OPAE17 were selected because they were the most stable and discriminatory for V. cholerae. The PCR fingerprinting of ERIC-PCR was carried out using primer set of ERIC, ERIC1R (5’- ATGTAAGCTCCTGGGGATTCAC-3’), and ERIC2F (5’- AAGTAAGTGACTGGGGTGAGCG-3’). As a result, the 1 confirmed V. cholerae O1 samples were successfully fingerprinted. Based on the profiling results, the genetic fingerprint of some of the isolates from the clinical and environmental samples had 100% similarity, as indicated by the dendrogram. This indicated that the strains shared the same genetic profile. The smaller the genetic distance, the more homogeneous the strains are. The clinical and environmental strains shared some genetic characteristics. As indicated by the dendrogram, some strains were found to be closely linked to one another, while others were heterogeneous. Therefore, RAPD-PCR and ERIC-PCR produced the highest discrimination index. By combining these typing methods, evaluation of isolates' genetic diversity may be improved. The findings of the present work demonstrated the need for continued surveillance of V. cholera in Sarawak, Malaysia.
{"title":"Random amplified polymorphic DNA (RAPD) and enterobacterial repetitive intergenic consensus (ERIC) PCR of Vibrio cholerae from a foodborne outbreak in Limbang, Sarawak","authors":"N. Elexson, Amirah Zakirah Ja'afar, Wong Joel, Nick Laurence Buyong, Dalene L., Thung Young Tze","doi":"10.47836/ifrj.30.3.04","DOIUrl":"https://doi.org/10.47836/ifrj.30.3.04","url":null,"abstract":"Toxigenic and non-toxigenic V. cholerae strains can be monitored for changes in clones or serogroups, linkages between clinical and environmental isolates, genesis and clonal selection of epidemic strains, and population structure. Also, determining genetic relatedness among V. cholerae strains is critical for determining population genetic structure and evolutionary trends. In collaboration with the Sarawak Government Hospital, the present work was carried out on a total of 16 V. cholerae isolates in order to determine the genetic relatedness or heterogeneity of V. cholerae isolates from a foodborne outbreak among guests who attended a wedding ceremony in Limbang, Sarawak, Malaysia. The random amplified polymorphic DNA (RAPD) and enterobacterial repetitive intergenic consensus (ERIC) were conducted to compare and determine strains and trace disease-causing microorganism. The RAPD fingerprinting was conducted using a total of 10-mer oligos 100 nmole random primers (OPAE1 - OPAE20). The primers OPAE7, OPAE10, OPAE14, and OPAE17 were selected because they were the most stable and discriminatory for V. cholerae. The PCR fingerprinting of ERIC-PCR was carried out using primer set of ERIC, ERIC1R (5’- ATGTAAGCTCCTGGGGATTCAC-3’), and ERIC2F (5’- AAGTAAGTGACTGGGGTGAGCG-3’). As a result, the 1 confirmed V. cholerae O1 samples were successfully fingerprinted. Based on the profiling results, the genetic fingerprint of some of the isolates from the clinical and environmental samples had 100% similarity, as indicated by the dendrogram. This indicated that the strains shared the same genetic profile. The smaller the genetic distance, the more homogeneous the strains are. The clinical and environmental strains shared some genetic characteristics. As indicated by the dendrogram, some strains were found to be closely linked to one another, while others were heterogeneous. Therefore, RAPD-PCR and ERIC-PCR produced the highest discrimination index. By combining these typing methods, evaluation of isolates' genetic diversity may be improved. The findings of the present work demonstrated the need for continued surveillance of V. cholera in Sarawak, Malaysia.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":"29 1","pages":""},"PeriodicalIF":0.8,"publicationDate":"2023-06-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77920830","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}
Lixia Hou, Wen-Bo Miao, Ye-Tong Yao, Zibin Zhu, Hua‐Min Liu, Z. Qin, Xuede Wang
The effect of pH and different types and concentrations of salt ions on the gel properties of gum extracted from Chinese quince seeds (CQSG) were investigated by analysing the texture, flow behaviour, water-holding capacity (WHC), zeta potential, and thermal and morphological properties of the gels formed by the gum. Results indicated that the pH and different types and concentrations of ions significantly affected the properties and microstructure of the CQSG gels. However, the various conditions had no obvious effects on the gelling and melting temperatures of the CQSG gels. The effects of the tested salt ions on the WHC of the CQSG gels exhibited different patterns. The zeta potential value increased continuously from -45 to -53 mV with increasing phosphorus concentration, while the presence of CaCl2 caused a continuous decrease in the zeta potential from -35 mV (0.2 wt%) to -22 mV (2 wt%). The present work provides fundamental data for designing novel gelling agents based on gum from Chinese quince seeds for use in processed food.
{"title":"Gel properties of the gum from Chinese quince (Chaenomeles sinensis) seeds","authors":"Lixia Hou, Wen-Bo Miao, Ye-Tong Yao, Zibin Zhu, Hua‐Min Liu, Z. Qin, Xuede Wang","doi":"10.47836/ifrj.30.3.12","DOIUrl":"https://doi.org/10.47836/ifrj.30.3.12","url":null,"abstract":"The effect of pH and different types and concentrations of salt ions on the gel properties of gum extracted from Chinese quince seeds (CQSG) were investigated by analysing the texture, flow behaviour, water-holding capacity (WHC), zeta potential, and thermal and morphological properties of the gels formed by the gum. Results indicated that the pH and different types and concentrations of ions significantly affected the properties and microstructure of the CQSG gels. However, the various conditions had no obvious effects on the gelling and melting temperatures of the CQSG gels. The effects of the tested salt ions on the WHC of the CQSG gels exhibited different patterns. The zeta potential value increased continuously from -45 to -53 mV with increasing phosphorus concentration, while the presence of CaCl2 caused a continuous decrease in the zeta potential from -35 mV (0.2 wt%) to -22 mV (2 wt%). The present work provides fundamental data for designing novel gelling agents based on gum from Chinese quince seeds for use in processed food.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":"40 1","pages":""},"PeriodicalIF":0.8,"publicationDate":"2023-06-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91375435","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}
Kalam Mohamad Asrol, M. S. Pak Dek, I. Suyub, S. Sugnaseelan, S. Jusoh
Used cooking oil (UCO) is a waste, and creates environmental issues due to its hydrophobic property. UCO, with its high content of fatty acid, can be used as source material for animal feed. However, high unsaturated fatty acid in UCO is harmful to the ruminant’s microflora. This can be resolved by transforming UCO into functional product such as ruminant’s protected fat (PF). In the present work, the production of used cooking oil protected fat (UCOPF) using fusion method via saponification process was investigated. Response surface methodology (RSM) was used to evaluate the effect of calcium oxide concentration (CaO), initial temperature (iTemp.), and percentage of water (H2O) on the solidification score and free fatty acid (FFA) content of PF. Results showed that all the studied parameters significantly affected the responses. The coefficient of determination (R2) for solidification score and FFA were high at 0.9433 and 0.9599, respectively. The optimum condition to produced UCOPF by fusion method was CaO (20%), iTemp. (80°C), and percentage of water (30%), which yielded solidification score and FFA of 5.33 ± 0.53 and 0.85 ± 0.07%, respectively. The FFA content of the optimised PF was lower than permitted; thus, it can be used as animal supplement. In conclusion, the UCO can be converted into PF by using calcium fusion method. However, the property and stability of the produced PF should be assessed prior to commercialisation.
{"title":"Production and optimisation of used cooking palm oil into protected fat calcium salts by fusion method using response surface methodology (RSM)","authors":"Kalam Mohamad Asrol, M. S. Pak Dek, I. Suyub, S. Sugnaseelan, S. Jusoh","doi":"10.47836/ifrj.30.3.13","DOIUrl":"https://doi.org/10.47836/ifrj.30.3.13","url":null,"abstract":"Used cooking oil (UCO) is a waste, and creates environmental issues due to its hydrophobic property. UCO, with its high content of fatty acid, can be used as source material for animal feed. However, high unsaturated fatty acid in UCO is harmful to the ruminant’s microflora. This can be resolved by transforming UCO into functional product such as ruminant’s protected fat (PF). In the present work, the production of used cooking oil protected fat (UCOPF) using fusion method via saponification process was investigated. Response surface methodology (RSM) was used to evaluate the effect of calcium oxide concentration (CaO), initial temperature (iTemp.), and percentage of water (H2O) on the solidification score and free fatty acid (FFA) content of PF. Results showed that all the studied parameters significantly affected the responses. The coefficient of determination (R2) for solidification score and FFA were high at 0.9433 and 0.9599, respectively. The optimum condition to produced UCOPF by fusion method was CaO (20%), iTemp. (80°C), and percentage of water (30%), which yielded solidification score and FFA of 5.33 ± 0.53 and 0.85 ± 0.07%, respectively. The FFA content of the optimised PF was lower than permitted; thus, it can be used as animal supplement. In conclusion, the UCO can be converted into PF by using calcium fusion method. However, the property and stability of the produced PF should be assessed prior to commercialisation.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":"54 1","pages":""},"PeriodicalIF":0.8,"publicationDate":"2023-06-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75026654","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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