Johan Honga, Adolf J. N. Parhusip, Nuri Arum Anugrahati, W. S. Sinaga, V. Angel
Melinjo (GnetumgnemonL.) is a typical Indonesian plant that has many benefits such as antimicrobial agent. The aim of this study was to determine the antimicrobial activity of red melinjo peel extract. In this study, extraction was conducted by maceration using ethyl acetate as solvent for 24 hours at room temperature. 4-16% red melinjo peel extract (w/v) could inhibit the growth of Staphylococcus aureusATCC 6538, Listeria monocytogenesATCC 7644 and SalmonellaTyphi ATCC 14028. However 4-16% red melinjo peel extract could not inhibit the growth of Candida albicansATCC 10231. In stability test, the selected extract had a stable inhibition at pH 4-7, heat treatment 65oC-95oC for 30 minutes, salt 1%-5%, and sugar 10%-50%. The selected extract produced the biggest inhibition diameter at low pH (pH 4) and produced the smallest inhibition diameter at neutral pH (pH 7). Heat treatment 65oC for 30 minutes produced the biggest inhibition diameter among tested bacteria and decreased with increasing heating temperature. Addition of 1-5% NaCl and 10-50% sucrose worked synergistically with the selected extract in inhibit the growth of the tested bacteria.
{"title":"Stabilization of red melinjo peel (gnetum gnemon L.) ethyl acetate extract as antibacterial agent","authors":"Johan Honga, Adolf J. N. Parhusip, Nuri Arum Anugrahati, W. S. Sinaga, V. Angel","doi":"10.33555/jffn.v1i1.7","DOIUrl":"https://doi.org/10.33555/jffn.v1i1.7","url":null,"abstract":"Melinjo (GnetumgnemonL.) is a typical Indonesian plant that has many benefits such as antimicrobial agent. The aim of this study was to determine the antimicrobial activity of red melinjo peel extract. In this study, extraction was conducted by maceration using ethyl acetate as solvent for 24 hours at room temperature. 4-16% red melinjo peel extract (w/v) could inhibit the growth of Staphylococcus aureusATCC 6538, Listeria monocytogenesATCC 7644 and SalmonellaTyphi ATCC 14028. However 4-16% red melinjo peel extract could not inhibit the growth of Candida albicansATCC 10231. In stability test, the selected extract had a stable inhibition at pH 4-7, heat treatment 65oC-95oC for 30 minutes, salt 1%-5%, and sugar 10%-50%. The selected extract produced the biggest inhibition diameter at low pH (pH 4) and produced the smallest inhibition diameter at neutral pH (pH 7). Heat treatment 65oC for 30 minutes produced the biggest inhibition diameter among tested bacteria and decreased with increasing heating temperature. Addition of 1-5% NaCl and 10-50% sucrose worked synergistically with the selected extract in inhibit the growth of the tested bacteria.","PeriodicalId":15797,"journal":{"name":"Journal of Functional Food and Nutraceutical","volume":"537 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-08-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85054358","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Welcome to the inaugural issue of Journal of Functional Foods and Nutraceuticals (JFFN). It is my great privilege and pleasure to present the inaugural volume of this new peer-reviewed journal, a joint publishing journal of Perhimpunan Penggiat Pangan FungsionaI dan Nutraceutical Indonesia (P3FNI) or Indonesian Society of Funtional Foods and Nutraceuticals (ISFFN) and Research Center of Food and Health, Swiss Geman University (SGU). JFFN is a frontier publication devoted to strengthen the development of functional foods, from theoretical aspects to application-dependent studies and the validation of emerging technologies, which naturally complement each other, as well as any grass root issues for practitioners. JFFN aims to provide a highly readable and valuable contribution literature to emerging interest in functional foods science and technology in Indonesia Society. The journal is also dedicated to encourage early bird authors to experience publishing in an international journal by providing a friendly tutorial. This first issue comprises five manuscripts, connected by a unifying theme: “Functional Food and Nutraceutical for Community Health”. The presented articles can be categorized into the following groups: Basic research evaluating the functional activities Social studies on consumer trends on functional food It is our hope that the articles of this first issue will become a valuable resource for the readers of JFFN, and will stimulate further research into the vibrant world of functional foods. As the chairman of P3FNI, I would like to use this inauguration occasion to thank many people who supported the idea to create a new journal JFFN and provided the opportunity for the journal to be born, in particular Dr. Maria S. Gunawan-Putri. I also deeply appreciate the hearty support of SGU as we strive to make JFFN the most authoritative journal on the field of functional foods. Furthermore, as the editor in chief, I would like to extend my sincere thanks to all members of the editorial and the advisory boards, whose service, dedication, and commitment have made the creation of this journal possible. I would also like to acknowledge the highly appreciative effort to all of manuscript reviewers for providing valuable comments and suggestions to the authors. As we are working together, we aim to continue to strive for quality and excellence in published articles. It is without doubt that the success of our journal depends highly on the author contribution of articles. Through seamless collaboration with all of our authors, we aim to continue to strive for quality and excellence in publishing articles. It is our hope that JFFN could deliver valuable and interesting information to the nationwide and worldwide community of food science, and stimulate further exciting research in the diverse area of functional foods and nutraceuticals. I am certain that this first issue will be followed by many others, providing high quality report
欢迎来到功能食品与营养药品杂志(JFFN)的创刊号。我非常荣幸和高兴地向大家介绍这一新的同行评议期刊的首期，这是印尼Perhimpunan Penggiat Pangan funsionai dan Nutraceutical Indonesia (P3FNI)或印度尼西亚功能食品和营养食品学会(ISFFN)和瑞士-德国大学(SGU)食品与健康研究中心的联合出版期刊。JFFN是一本前沿出版物，致力于加强功能食品的发展，从理论方面到应用依赖的研究和新兴技术的验证，它们自然相辅相成，以及从业者的任何基层问题。JFFN旨在为印度尼西亚社会对功能食品科学和技术的新兴兴趣提供高可读性和有价值的贡献文献。该杂志还致力于通过提供友好的教程，鼓励早起的作者体验在国际期刊上发表文章。第一期包括五份手稿，由一个统一的主题联系在一起:“社区健康的功能食品和营养保健品”。我们希望第一期的文章将成为JFFN读者的宝贵资源，并将促进对充满活力的功能食品世界的进一步研究。作为P3FNI的主席，我想借此就职典礼感谢许多支持创办新期刊JFFN并为该期刊的诞生提供机会的人，特别是Maria S. Gunawan-Putri博士。我也非常感谢SGU在努力将《JFFN》办成功能食品领域最权威的期刊的过程中给予的衷心支持。此外，作为主编，我想向所有编辑和顾问委员会的成员表示衷心的感谢，他们的服务、奉献和承诺使这本杂志的创办成为可能。我也要感谢所有审稿人员为作者提供的宝贵意见和建议。在我们共同努力的过程中，我们的目标是继续为发表的文章的质量和卓越而努力。毫无疑问，我们期刊的成功很大程度上取决于作者对文章的贡献。通过与所有作者的无缝合作，我们的目标是继续努力提高出版文章的质量和卓越性。我们希望JFFN能够为全国和世界范围内的食品科学界提供有价值和有趣的信息，并在功能食品和营养保健品的各个领域促进进一步令人兴奋的研究。我相信，这第一期之后将有许多其他问题，提供高质量的报告，在食品科学领域的最新发展。有关JFFN论文准备和提交指南的更多信息，请访问JFFN网站:https://journal.sgu.ac.id/jffn/index.php/jffn/index。最后，作为一个新成立的期刊，我确实意识到还有很多方面需要改进。因此，我们真诚地等待您的相互建议和批评。2019年7月，汉尼·维贾亚主编
{"title":"Editorial Preface","authors":"Journal Manager Jffn","doi":"10.33555/jffn.v1i1.18","DOIUrl":"https://doi.org/10.33555/jffn.v1i1.18","url":null,"abstract":"Welcome to the inaugural issue of Journal of Functional Foods and Nutraceuticals (JFFN). It is my great privilege and pleasure to present the inaugural volume of this new peer-reviewed journal, a joint publishing journal of Perhimpunan Penggiat Pangan FungsionaI dan Nutraceutical Indonesia (P3FNI) or Indonesian Society of Funtional Foods and Nutraceuticals (ISFFN) and Research Center of Food and Health, Swiss Geman University (SGU). JFFN is a frontier publication devoted to strengthen the development of functional foods, from theoretical aspects to application-dependent studies and the validation of emerging technologies, which naturally complement each other, as well as any grass root issues for practitioners. JFFN aims to provide a highly readable and valuable contribution literature to emerging interest in functional foods science and technology in Indonesia Society. The journal is also dedicated to encourage early bird authors to experience publishing in an international journal by providing a friendly tutorial. \u0000This first issue comprises five manuscripts, connected by a unifying theme: “Functional Food and Nutraceutical for Community Health”. The presented articles can be categorized into the following groups: \u0000 \u0000Basic research evaluating the functional activities \u0000Social studies on consumer trends on functional food \u0000 \u0000It is our hope that the articles of this first issue will become a valuable resource for the readers of JFFN, and will stimulate further research into the vibrant world of functional foods. \u0000As the chairman of P3FNI, I would like to use this inauguration occasion to thank many people who supported the idea to create a new journal JFFN and provided the opportunity for the journal to be born, in particular Dr. Maria S. Gunawan-Putri. I also deeply appreciate the hearty support of SGU as we strive to make JFFN the most authoritative journal on the field of functional foods. Furthermore, as the editor in chief, I would like to extend my sincere thanks to all members of the editorial and the advisory boards, whose service, dedication, and commitment have made the creation of this journal possible. I would also like to acknowledge the highly appreciative effort to all of manuscript reviewers for providing valuable comments and suggestions to the authors. As we are working together, we aim to continue to strive for quality and excellence in published articles. It is without doubt that the success of our journal depends highly on the author contribution of articles. Through seamless collaboration with all of our authors, we aim to continue to strive for quality and excellence in publishing articles. \u0000It is our hope that JFFN could deliver valuable and interesting information to the nationwide and worldwide community of food science, and stimulate further exciting research in the diverse area of functional foods and nutraceuticals. I am certain that this first issue will be followed by many others, providing high quality report","PeriodicalId":15797,"journal":{"name":"Journal of Functional Food and Nutraceutical","volume":"36 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-08-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73520941","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Hendry Noer Fadlillah, T. Nurkhoeriyati, Lira Felanesa, Andika Wahyu Utomo
Fruit juices are well known as healthy food. Consumers consume fruit juices not only to get refreshment, but also to get health benefits. The aims of this research are to identify health-related claims in juices and functional ingredients used to meet the regulation on claim requirement. The research was conducted by collecting RTD (ready to drink) juice in modern retail. All of the information on the label is recorded, identified, and classified based on regulation document, then processed and analyzed statistically. The result show, 70% of product samples provide claims on the label. Claim on vitamin C is the most favorite one. As much as 52% of claimed products contain vitamin C – related claim. After vitamin C, the next popular claims are regarding dietary fiber (11%) and vitamin A (10%). Interestingly, 63% of claimed products provide more than one nutrient claims. They combine two or more nutrients content as the claim, such as vitamin C and vitamin A, fiber and vitamin C, etc. There is 20% of RTD fruit juice enriched or fortified by functional ingredients, mostly in vitamin premix. It means, claims are not only given by addition of functional ingredients from the outside. RTD juice industries are still able to provide the claim, without fortification or enrichment, if they can maintain the nutrient content of raw material to meet requirement of regulation on claim.
{"title":"Study on Functional Ingredients and Claims of Ready to Drink (RTD) Fruit Juice in Modern Retail","authors":"Hendry Noer Fadlillah, T. Nurkhoeriyati, Lira Felanesa, Andika Wahyu Utomo","doi":"10.33555/jffn.v1i1.5","DOIUrl":"https://doi.org/10.33555/jffn.v1i1.5","url":null,"abstract":"Fruit juices are well known as healthy food. Consumers consume fruit juices not only to get refreshment, but also to get health benefits. The aims of this research are to identify health-related claims in juices and functional ingredients used to meet the regulation on claim requirement. The research was conducted by collecting RTD (ready to drink) juice in modern retail. All of the information on the label is recorded, identified, and classified based on regulation document, then processed and analyzed statistically. The result show, 70% of product samples provide claims on the label. Claim on vitamin C is the most favorite one. As much as 52% of claimed products contain vitamin C – related claim. After vitamin C, the next popular claims are regarding dietary fiber (11%) and vitamin A (10%). Interestingly, 63% of claimed products provide more than one nutrient claims. They combine two or more nutrients content as the claim, such as vitamin C and vitamin A, fiber and vitamin C, etc. There is 20% of RTD fruit juice enriched or fortified by functional ingredients, mostly in vitamin premix. It means, claims are not only given by addition of functional ingredients from the outside. RTD juice industries are still able to provide the claim, without fortification or enrichment, if they can maintain the nutrient content of raw material to meet requirement of regulation on claim.","PeriodicalId":15797,"journal":{"name":"Journal of Functional Food and Nutraceutical","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-08-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76105205","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Cian-Song Huang, Qiaoxin Li, D. Lo, Yuh-Tai Wang, Ming‐Chang Wu
The purpose of this study was to investigate the ability and pathway of the pectic enzyme-treated (PET) pectin to inhibit the inflammation of macrophage RAW 264.7 induced by lipopolysaccharide. Results showed that PET-pectin produced from 1% substrate and 48 h reaction time had the highest antioxidative activity, thus these parameters were used to produce PET-pectin used in this study. PET-pectin showed no cell cytotoxicity to normal macrophage RAW 264.7 and reduce the nitrite secretion from LPS-induced RAW 264.7 by 20%. Finally, the expression of cytokines, including NO synthase (iNOS), nitric oxide (NO), cyclooxygenase-2 (COX-2), nuclear factor kappa-light-chain-enhancer of activated B cells (NF-κB) and tumor necrosis factor (TNF-α) were analyzed by western blot. In the western blot method, it was found that iNOS, COX-2, NF-κB, TNF-α and other proteins that activated NO production had a downtrend. It was found that PET-pectin possess promising activity to mitigate the inflammatory response.
{"title":"Anti-inflammatory activity of pectic enzyme-treated pectin on lipopolysaccharide-induced RAW 264.7 cells","authors":"Cian-Song Huang, Qiaoxin Li, D. Lo, Yuh-Tai Wang, Ming‐Chang Wu","doi":"10.33555/jffn.v1i1.14","DOIUrl":"https://doi.org/10.33555/jffn.v1i1.14","url":null,"abstract":"The purpose of this study was to investigate the ability and pathway of the pectic enzyme-treated (PET) pectin to inhibit the inflammation of macrophage RAW 264.7 induced by lipopolysaccharide. Results showed that PET-pectin produced from 1% substrate and 48 h reaction time had the highest antioxidative activity, thus these parameters were used to produce PET-pectin used in this study. PET-pectin showed no cell cytotoxicity to normal macrophage RAW 264.7 and reduce the nitrite secretion from LPS-induced RAW 264.7 by 20%. Finally, the expression of cytokines, including NO synthase (iNOS), nitric oxide (NO), cyclooxygenase-2 (COX-2), nuclear factor kappa-light-chain-enhancer of activated B cells (NF-κB) and tumor necrosis factor (TNF-α) were analyzed by western blot. In the western blot method, it was found that iNOS, COX-2, NF-κB, TNF-α and other proteins that activated NO production had a downtrend. It was found that PET-pectin possess promising activity to mitigate the inflammatory response.","PeriodicalId":15797,"journal":{"name":"Journal of Functional Food and Nutraceutical","volume":"23 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-08-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83241429","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
京公网安备 11010802042870号
京ICP备2023020795号-1
扫码关注我们
求助内容：
应助结果提醒方式：