Pub Date : 2024-07-06DOI: 10.26656/fr.2017.8(4).393
A. Akesowan, A. Chareonkul
Coconut flour is rich in dietary fiber and protein, is lower in calories, and has a lovely tropical aroma than rice flour. At the same time, plant-based fat replacers, such as fruit and vegetable puree, which can provide moisture, thickening properties, and lower calories than fat, are popularly used in low-fat baked products. Thus, a reduced-butter gluten-free rice donut with coconut flour has been developed for people with celiac disease. This study evaluated the effect of different coconut flour levels (0%, 10%, 20% and 30% (w/w)) for rice flour in donuts under all-butter and reduced-butter (butter / pumpkin puree = 75 /25 w/w) conditions. The experimental results were subjected to a two -way analysis of variance, and principal component analysis was used for perceptual mapping. The physical properties assessed were specific volume, firmness, L*, a*, and b*, while a 9-point hedonic scale was used for sensory evaluation. Incorporating 10% to 30% coconut flour significantly decreased the specific volume but increased firmness, L*, a*, and b*, in all-butter and reduced-butter conditions. Rice donuts with 10% coconut flour received higher scores for sensory perception than those made with 20% and 30% coconut flour. Replacing 25% of the butter with pumpkin puree improved some sensory attributes such as color, flavor, and texture. The optimal formulation was the rice donut fortified with 10% coconut flour in the reduced-butter condition.
{"title":"Effects of partial coconut flour fortification and butter reduction with pumpkin\u0000puree in rice donuts","authors":"A. Akesowan, A. Chareonkul","doi":"10.26656/fr.2017.8(4).393","DOIUrl":"https://doi.org/10.26656/fr.2017.8(4).393","url":null,"abstract":"Coconut flour is rich in dietary fiber and protein, is lower in calories, and has a lovely\u0000tropical aroma than rice flour. At the same time, plant-based fat replacers, such as fruit\u0000and vegetable puree, which can provide moisture, thickening properties, and lower\u0000calories than fat, are popularly used in low-fat baked products. Thus, a reduced-butter\u0000gluten-free rice donut with coconut flour has been developed for people with celiac\u0000disease. This study evaluated the effect of different coconut flour levels (0%, 10%, 20%\u0000and 30% (w/w)) for rice flour in donuts under all-butter and reduced-butter (butter / \u0000pumpkin puree = 75 /25 w/w) conditions. The experimental results were subjected to a two\u0000-way analysis of variance, and principal component analysis was used for perceptual\u0000mapping. The physical properties assessed were specific volume, firmness, L*, a*, and b*,\u0000while a 9-point hedonic scale was used for sensory evaluation. Incorporating 10% to 30%\u0000coconut flour significantly decreased the specific volume but increased firmness, L*, a*,\u0000and b*, in all-butter and reduced-butter conditions. Rice donuts with 10% coconut flour\u0000received higher scores for sensory perception than those made with 20% and 30% coconut\u0000flour. Replacing 25% of the butter with pumpkin puree improved some sensory attributes\u0000such as color, flavor, and texture. The optimal formulation was the rice donut fortified\u0000with 10% coconut flour in the reduced-butter condition.","PeriodicalId":502485,"journal":{"name":"Food Research","volume":" 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141672105","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}
Pub Date : 2024-07-06DOI: 10.26656/fr.2017.8(4).385
J. Malilay, J.A.N. Bautista, K. Castillo-Israel, M.C.R. Oliveros
Fermented foods can be a source of potentially probiotic microorganisms as they contain different types of lactic acid bacteria. In the Philippines, there are a variety of traditional fermented food products that may harbor probiotics. This study determined the probiotic properties of Lactobacillus paracasei BIOTECH 10363 isolated from Tapuy, an indigenous alcoholic beverage made from fermented glutinous white rice. The acid and bile resistance, antibacterial, cell surface hydrophobicity, auto-aggregation, NaCl tolerance, hemolytic, and antibiotic sensitivity properties of L. paracasei BIOTECH 10363 were evaluated in vitro. The isolate displayed resistance to acid (pH 3 to 5) and bile (0.1 to 0.5%). Its cell-free supernatant exhibited strong inhibitory activity against Escherichia coli. Higher affinity to xylene and chloroform was observed in L. paracasei BIOTECH 10363. This suggests that the cell surface of the isolate has hydrophobic and electron donor (basic) properties. Moreover, the isolate had a strong auto-aggregating phenotype. Cell surface hydrophobicity and strong auto-aggregation activity could enable the isolate to adhere, colonize and survive in the gastrointestinal tract. The isolate could withstand MRS broth with 9% NaCl. It also displayed γ-hemolytic activity in blood agar plates indicating the non-hemolytic nature of the isolate. L. paracasei BIOTECH 10363 expressed sensitivity against various cell wall synthesis inhibitors (amoxicillin, ampicillin, augmentin, penicillin, and cefaclor) and protein synthesis inhibitors (streptomycin, chloramphenicol, clindamycin, erythromycin, and tetracycline). However, it displayed intrinsic resistance toward kanamycin. The findings of this study showed the promising potential of L. paracasei BIOTECH 10363 as a candidate probiotic strain as it exhibited desirable attributes in vitro.
{"title":"In vitro evaluation of probiotic potential of Lactobacillus paracasei BIOTECH\u000010363 strain isolated from Tapuy","authors":"J. Malilay, J.A.N. Bautista, K. Castillo-Israel, M.C.R. Oliveros","doi":"10.26656/fr.2017.8(4).385","DOIUrl":"https://doi.org/10.26656/fr.2017.8(4).385","url":null,"abstract":"Fermented foods can be a source of potentially probiotic microorganisms as they contain\u0000different types of lactic acid bacteria. In the Philippines, there are a variety of traditional\u0000fermented food products that may harbor probiotics. This study determined the probiotic\u0000properties of Lactobacillus paracasei BIOTECH 10363 isolated from Tapuy, an\u0000indigenous alcoholic beverage made from fermented glutinous white rice. The acid and\u0000bile resistance, antibacterial, cell surface hydrophobicity, auto-aggregation, NaCl\u0000tolerance, hemolytic, and antibiotic sensitivity properties of L. paracasei BIOTECH\u000010363 were evaluated in vitro. The isolate displayed resistance to acid (pH 3 to 5) and bile\u0000(0.1 to 0.5%). Its cell-free supernatant exhibited strong inhibitory activity against\u0000Escherichia coli. Higher affinity to xylene and chloroform was observed in L. paracasei\u0000BIOTECH 10363. This suggests that the cell surface of the isolate has hydrophobic and\u0000electron donor (basic) properties. Moreover, the isolate had a strong auto-aggregating\u0000phenotype. Cell surface hydrophobicity and strong auto-aggregation activity could enable\u0000the isolate to adhere, colonize and survive in the gastrointestinal tract. The isolate could\u0000withstand MRS broth with 9% NaCl. It also displayed γ-hemolytic activity in blood agar\u0000plates indicating the non-hemolytic nature of the isolate. L. paracasei BIOTECH 10363\u0000expressed sensitivity against various cell wall synthesis inhibitors (amoxicillin, ampicillin,\u0000augmentin, penicillin, and cefaclor) and protein synthesis inhibitors (streptomycin,\u0000chloramphenicol, clindamycin, erythromycin, and tetracycline). However, it displayed\u0000intrinsic resistance toward kanamycin. The findings of this study showed the promising\u0000potential of L. paracasei BIOTECH 10363 as a candidate probiotic strain as it exhibited\u0000desirable attributes in vitro.","PeriodicalId":502485,"journal":{"name":"Food Research","volume":" 13","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141671891","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}
Pub Date : 2024-07-06DOI: 10.26656/fr.2017.8(4).237
R. Ningsih, R. Murwani, M.I. Kartasurya, Sulistiyani
Cases of food poisoning after consuming snacks, food, and drinks from elementary school canteens are still widely occurring in the Central Java Province of Indonesia. This study aimed to evaluate food hygiene sanitation and food quality in public and private elementary school canteens. This study was an observational study with a cross-sectional design. The sample was 225 school canteens selected by stratified random sampling techniques. Hygiene and sanitation data were obtained using an observational checklist from the Indonesian Health Ministry and laboratory tests. Physical observations and laboratory tests were used to examine the food quality in school canteens and the canteen premises. The data were analyzed using the chi-square and Fisher’s exact test. The results showed that the quality of school canteen food that did not comply with the six criteria of food hygiene and sanitation was 0.88%, 7.1% in chemical tests, and 44% in microbiological tests. It also revealed differences in the food quality in the chemical testing in public and private school canteens (p = 0.039). There was a relationship between food quality, food raw materials (p = 0.022), and the kitchens where the food is prepared (p = 0.006). There were differences in the physical test results between food raw materials and food quality in public and private primary school canteens (p = 0.034). The findings confirmed that hygiene and sanitation have an impact on food quality. Chemical food contamination was introduced to the food through cheap, poor-quality additives and preservatives, which are banned for use in the food industry. This study highlights the need for regular implementation, guidance, and enforcement of food safety checks in school canteens, emphasizing food hygiene and sanitation to prevent deliberate food contamination and cross-contamination from the surrounding environment, storage, and handling.
{"title":"The impact of food hygiene and sanitation on food quality in public and private\u0000elementary school canteens","authors":"R. Ningsih, R. Murwani, M.I. Kartasurya, Sulistiyani","doi":"10.26656/fr.2017.8(4).237","DOIUrl":"https://doi.org/10.26656/fr.2017.8(4).237","url":null,"abstract":"Cases of food poisoning after consuming snacks, food, and drinks from elementary school\u0000canteens are still widely occurring in the Central Java Province of Indonesia. This study\u0000aimed to evaluate food hygiene sanitation and food quality in public and private\u0000elementary school canteens. This study was an observational study with a cross-sectional\u0000design. The sample was 225 school canteens selected by stratified random sampling\u0000techniques. Hygiene and sanitation data were obtained using an observational checklist\u0000from the Indonesian Health Ministry and laboratory tests. Physical observations and\u0000laboratory tests were used to examine the food quality in school canteens and the canteen\u0000premises. The data were analyzed using the chi-square and Fisher’s exact test. The results\u0000showed that the quality of school canteen food that did not comply with the six criteria of\u0000food hygiene and sanitation was 0.88%, 7.1% in chemical tests, and 44% in\u0000microbiological tests. It also revealed differences in the food quality in the chemical\u0000testing in public and private school canteens (p = 0.039). There was a relationship between\u0000food quality, food raw materials (p = 0.022), and the kitchens where the food is prepared\u0000(p = 0.006). There were differences in the physical test results between food raw materials\u0000and food quality in public and private primary school canteens (p = 0.034). The findings\u0000confirmed that hygiene and sanitation have an impact on food quality. Chemical food\u0000contamination was introduced to the food through cheap, poor-quality additives and\u0000preservatives, which are banned for use in the food industry. This study highlights the\u0000need for regular implementation, guidance, and enforcement of food safety checks in\u0000school canteens, emphasizing food hygiene and sanitation to prevent deliberate food\u0000contamination and cross-contamination from the surrounding environment, storage, and\u0000handling.","PeriodicalId":502485,"journal":{"name":"Food Research","volume":" 46","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141672695","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}
Pub Date : 2024-07-03DOI: 10.26656/fr.2017.8(4).213
M.J. Akhter, M. I. Kabir, M. Sohany, M.H. Islam, A.A. Khatun, A. Hosen, M.F. Kabir
Modified traditional food items with healthier additives have attracted researchers for their nutritional benefits and enhanced tastes. The present study aimed to prepare traditional kulfi blended with carrot pulp and to investigate the effect of added carrot on the physicochemical, microbiological and sensory qualities of kulfi. The cost analysis of kulfi was also conducted. A total of four samples (T1, T2, T3 and T4) were prepared by incorporating 0%, 5%, 10% and 15% carrot pulp, respectively, where T1 (0% carrot pulp) was the control sample. The results demonstrated that the moisture content and fibre increased while fat, protein, total soluble solid, carbohydrate, and ash in the kulfi samples decreased with the increasing amount of carrot pulp. The pH value was higher in the carrot pulp with the addition of kulfi than in the control one. However, the melting rate of different treatments decreased with the addition of carrot pulp. For all sensory characteristics, the highest value was obtained by T3 (10% carrot pulp) among the other treatments. The microbial counts in all treated samples were at safe levels, and there was no presence of yeast, mold and coliforms. The cost structure of the product revealed a reduction in the production cost for carrot pulp-supplemented kulfi compared to the control kulfi. It was calculated that the average production cost of each kulfi was 32.90 BDT (0.38 USD), 32.40 BDT (0.38 USD), 31.90 BDT (0.37 USD), and 31.40 BDT (0.37 USD) for sample T1, T2, T3 and T4, respectively, which appeared to be reasonably competitive. In this research, the partial incorporation of carrot pulp resulted in a safe, low -cost, and consumer-based kulfi with variations in its physicochemical attributes.
{"title":"Effect of carrot pulp on the physicochemical, microbiological and sensory\u0000attributes of kulfi","authors":"M.J. Akhter, M. I. Kabir, M. Sohany, M.H. Islam, A.A. Khatun, A. Hosen, M.F. Kabir","doi":"10.26656/fr.2017.8(4).213","DOIUrl":"https://doi.org/10.26656/fr.2017.8(4).213","url":null,"abstract":"Modified traditional food items with healthier additives have attracted researchers for their\u0000nutritional benefits and enhanced tastes. The present study aimed to prepare traditional\u0000kulfi blended with carrot pulp and to investigate the effect of added carrot on the\u0000physicochemical, microbiological and sensory qualities of kulfi. The cost analysis of kulfi\u0000was also conducted. A total of four samples (T1, T2, T3 and T4) were prepared by\u0000incorporating 0%, 5%, 10% and 15% carrot pulp, respectively, where T1 (0% carrot pulp)\u0000was the control sample. The results demonstrated that the moisture content and fibre\u0000increased while fat, protein, total soluble solid, carbohydrate, and ash in the kulfi samples\u0000decreased with the increasing amount of carrot pulp. The pH value was higher in the\u0000carrot pulp with the addition of kulfi than in the control one. However, the melting rate of\u0000different treatments decreased with the addition of carrot pulp. For all sensory\u0000characteristics, the highest value was obtained by T3 (10% carrot pulp) among the other\u0000treatments. The microbial counts in all treated samples were at safe levels, and there was\u0000no presence of yeast, mold and coliforms. The cost structure of the product revealed a\u0000reduction in the production cost for carrot pulp-supplemented kulfi compared to the\u0000control kulfi. It was calculated that the average production cost of each kulfi was 32.90\u0000BDT (0.38 USD), 32.40 BDT (0.38 USD), 31.90 BDT (0.37 USD), and 31.40 BDT (0.37\u0000USD) for sample T1, T2, T3 and T4, respectively, which appeared to be reasonably\u0000competitive. In this research, the partial incorporation of carrot pulp resulted in a safe, low\u0000-cost, and consumer-based kulfi with variations in its physicochemical attributes.","PeriodicalId":502485,"journal":{"name":"Food Research","volume":"70 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141682083","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}
Pub Date : 2024-07-03DOI: 10.26656/fr.2017.8(4).240
R.A. Saputri, R.D. Muliadi, D. Subali, F. Kartawidjajaputra, A. Suwanto
High sugar intake is one of the factors that may contribute to rising obesity and type 2 diabetes, hence changing one’s lifestyle is necessary. It is known that single nucleotide polymorphism in TAS1R2 (rs12033832) associates with one’s sugar intake, whereas rs659366 in UCP-2 associates with diabetes risk. The purpose of this study was to evaluate the effects of genetic disclosure based on rs12033832 and rs659366 in health programs to the sugar restriction. Participants (n = 41) were Indonesians who underwent a 14-day health transformation program in which they were divided into two groups, control (without genetic disclosure) and genetic disclosure (GD) group. It was observed that both groups significantly reduced their sugar intake (g/day), in the control group (49.75±19.18 vs 32.04±20.14; p-value = 0.009) and the GD group (49.1±18.48 vs 33.92±13.93; p-value = 0.002). Moreover, participants who possessed a high risk of type 2 diabetes mellitus (T2DM) were shown to significantly reduce their sugar intake (48±21.39 vs 31.06±12.12; p-value = 0.003), whereas the decrease in the low-risk group was not significant. The proportion of participants who exceed daily dose recommendation (>50 g/day) decreased as well from 50% to 38% (p = 0.047) in the control group, whilst the GD group decreased from 38% to 9.5% (p = 0.030). These findings demonstrated that there were positive impacts from the program regarding the sugar restriction regardless of genetic disclosure. Nevertheless, health programs with genetic disclosure could be more valuable than general health programs.
{"title":"Effects of genetic disclosure based on gene polymorphisms in TAS1R2\u0000(rs12033832) and UCP-2 (rs659366) on sugar restriction","authors":"R.A. Saputri, R.D. Muliadi, D. Subali, F. Kartawidjajaputra, A. Suwanto","doi":"10.26656/fr.2017.8(4).240","DOIUrl":"https://doi.org/10.26656/fr.2017.8(4).240","url":null,"abstract":"High sugar intake is one of the factors that may contribute to rising obesity and type 2 diabetes, hence changing one’s lifestyle is necessary. It is known that single nucleotide polymorphism in TAS1R2 (rs12033832) associates with one’s sugar intake, whereas rs659366 in UCP-2 associates with diabetes risk. The purpose of this study was to evaluate the effects of genetic disclosure based on rs12033832 and rs659366 in health programs to the sugar restriction. Participants (n = 41) were Indonesians who underwent a 14-day health transformation program in which they were divided into two groups, control (without genetic disclosure) and genetic disclosure (GD) group. It was observed that both groups significantly reduced their sugar intake (g/day), in the control group (49.75±19.18 vs 32.04±20.14; p-value = 0.009) and the GD group (49.1±18.48 vs 33.92±13.93; p-value = 0.002). Moreover, participants who possessed a high risk of type 2 diabetes mellitus (T2DM) were shown to significantly reduce their sugar intake (48±21.39 vs 31.06±12.12; p-value = 0.003), whereas the decrease in the low-risk group was not significant. The proportion of participants who exceed daily dose recommendation (>50 g/day) decreased as well from 50% to 38% (p = 0.047) in the control group, whilst the GD group decreased from 38% to 9.5% (p = 0.030). These findings demonstrated that there were positive impacts from the program regarding the sugar restriction regardless of genetic disclosure. Nevertheless, health programs with genetic disclosure could be more valuable than general health programs.","PeriodicalId":502485,"journal":{"name":"Food Research","volume":"74 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141684005","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}
Pub Date : 2024-07-03DOI: 10.26656/fr.2017.8(4).361
S. Sudjarwo, R. Rofiq, P.A. Eka, P.F.A. Maria, A.M. Faris, R. Widyowati
Glucomannan contained in porang tuber (Amorphophallus oncophyllus) includes polysaccharide fiber which can be used as an alternative food replacement for diet, especially in treating diabetes. It contains calcium oxalate and long-term use can cause harmful effects. Six male mice in each dose group, aged 2-2.5 months, and bodyweight 20 -40 g were used in this study. Mice were induced by alloxan monohydrate to produce diabetic mice. The test group was mice given porang powder standardized by glucomannan with a dose of 85, 165 and 250 mg/kg BW mice for 21 days and glucose measurements were taken every three days. A toxicity study with a randomized postcontrol group design used six mice in the dose group. The number of deaths was calculated with three kinds of methods (Weil method, Line method and Probit method) to produce the LD50 of porang powder. The data were then analyzed using One Way Anova with a significant value of 5%. Porang powder based on glucomannan with a dose of 250 mg/kg BW mice reduced glucose levels significantly after 13 days of administration (p<0.05). The highest dose (5000 mg/kg BW mice) of porang powder standardized by glucomannan for 48 hrs did not show death in mice and was not toxic.
{"title":"Glucomannan powder can be used as a food substitute for people with diabetes\u0000mellitus","authors":"S. Sudjarwo, R. Rofiq, P.A. Eka, P.F.A. Maria, A.M. Faris, R. Widyowati","doi":"10.26656/fr.2017.8(4).361","DOIUrl":"https://doi.org/10.26656/fr.2017.8(4).361","url":null,"abstract":"Glucomannan contained in porang tuber (Amorphophallus oncophyllus) includes\u0000polysaccharide fiber which can be used as an alternative food replacement for diet,\u0000especially in treating diabetes. It contains calcium oxalate and long-term use can cause\u0000harmful effects. Six male mice in each dose group, aged 2-2.5 months, and bodyweight 20\u0000-40 g were used in this study. Mice were induced by alloxan monohydrate to produce\u0000diabetic mice. The test group was mice given porang powder standardized by\u0000glucomannan with a dose of 85, 165 and 250 mg/kg BW mice for 21 days and glucose\u0000measurements were taken every three days. A toxicity study with a randomized postcontrol group design used six mice in the dose group. The number of deaths was\u0000calculated with three kinds of methods (Weil method, Line method and Probit method) to\u0000produce the LD50 of porang powder. The data were then analyzed using One Way Anova\u0000with a significant value of 5%. Porang powder based on glucomannan with a dose of 250\u0000mg/kg BW mice reduced glucose levels significantly after 13 days of administration\u0000(p<0.05). The highest dose (5000 mg/kg BW mice) of porang powder standardized by\u0000glucomannan for 48 hrs did not show death in mice and was not toxic.","PeriodicalId":502485,"journal":{"name":"Food Research","volume":" 63","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141680488","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}
Pub Date : 2024-07-03DOI: 10.26656/fr.2017.8(4).540
A.I. Mohamad Idris, S. M. Mustapa Kamal, A. Sulaiman, R. Omar, M. Mohammad
The concentration of juice using an evaporator is an energy-intensive process. Forward osmosis membrane can be used as an alternative for juice concentration at significantly low energy. In this work, fabricated cellulose triacetate (CTA)/cellulose acetate (CA) forward osmosis membrane was applied to concentrate passion fruit juice. The feasibility of the fabricated CTA/CA membrane on concentrating the passion fruit juice was determined. The FO membrane was prepared by fabricating the mixture of CTA/CA with the inclusion of polyvinylpyrrolidone (PVP) as an additive. The CTA/CA forward osmosis membrane was characterized and compared with the fabricated pure CA membrane (with the inclusion of PVP). The synthesized CTA/CA membrane was shown to have a high porosity, desired hydrophilicity, and a reduced impact of ICP, which generally affected the forward osmosis process. The concentration of passion fruit juice was successfully performed at an average of 2.2 LMH of water flux. The latter showed that the fabricated CTA/CA forward osmosis membrane has the potential to concentrate the passion fruit juice. It can be further improved by increasing the concentration of the draw solution (NaCl) or using another type of draw solution that has higher osmotic pressure.
{"title":"Passion fruit juice concentration using fabricated cellulose triacetate/cellulose\u0000acetate forward osmosis membrane","authors":"A.I. Mohamad Idris, S. M. Mustapa Kamal, A. Sulaiman, R. Omar, M. Mohammad","doi":"10.26656/fr.2017.8(4).540","DOIUrl":"https://doi.org/10.26656/fr.2017.8(4).540","url":null,"abstract":"The concentration of juice using an evaporator is an energy-intensive process. Forward\u0000osmosis membrane can be used as an alternative for juice concentration at significantly\u0000low energy. In this work, fabricated cellulose triacetate (CTA)/cellulose acetate (CA)\u0000forward osmosis membrane was applied to concentrate passion fruit juice. The feasibility\u0000of the fabricated CTA/CA membrane on concentrating the passion fruit juice was\u0000determined. The FO membrane was prepared by fabricating the mixture of CTA/CA with\u0000the inclusion of polyvinylpyrrolidone (PVP) as an additive. The CTA/CA forward osmosis\u0000membrane was characterized and compared with the fabricated pure CA membrane (with\u0000the inclusion of PVP). The synthesized CTA/CA membrane was shown to have a high\u0000porosity, desired hydrophilicity, and a reduced impact of ICP, which generally affected\u0000the forward osmosis process. The concentration of passion fruit juice was successfully\u0000performed at an average of 2.2 LMH of water flux. The latter showed that the fabricated\u0000CTA/CA forward osmosis membrane has the potential to concentrate the passion fruit\u0000juice. It can be further improved by increasing the concentration of the draw solution\u0000(NaCl) or using another type of draw solution that has higher osmotic pressure.","PeriodicalId":502485,"journal":{"name":"Food Research","volume":"130 6","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141682672","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}
Pub Date : 2024-06-16DOI: 10.26656/fr.2017.8(3).329
Zilhadia Zilhadia, Y. Anggraeni, Y.F. Apriyanti, M. Mustafidah, I. Jaswir
Cod liver oil (CLO) contains essential fatty acids and has a high price in the market. Therefore, CLO can be targeted for adulteration to increase economic profits. One of the substances used for adulteration of CLO is lard. This study aimed to analyze the spectral profile of lard and CLO in cod liver oil emulsion using Fourier transform infrared (FTIR) spectroscopy combined with principal component analysis (PCA). Lard and CLO were mixed with a range of concentrations of 0-100% used as the control. CLO emulsions were made with a composition of lard and CLO in concentrations similar to those of the control. To analyze the lard and CLO spectrum, lard and CLO were extracted from the emulsion using liquid-liquid extraction, and then the oil extracted from the emulsion was analyzed using FTIR spectroscopy and PCA. Fourier transform infrared spectrum absorption at region 1117–1098 cm-1 is specific to identifying the different spectrums of CLO and lard. The results of PCA showed that clustering between similar oil content and a combination of FTIR and PCA is effective in distinguishing the spectrum of lard and CLO in cod liver oil emulsion.
{"title":"Analysis of lard in cod liver oil emulsion using FTIR spectroscopy combined\u0000principal component analysis","authors":"Zilhadia Zilhadia, Y. Anggraeni, Y.F. Apriyanti, M. Mustafidah, I. Jaswir","doi":"10.26656/fr.2017.8(3).329","DOIUrl":"https://doi.org/10.26656/fr.2017.8(3).329","url":null,"abstract":"Cod liver oil (CLO) contains essential fatty acids and has a high price in the market.\u0000Therefore, CLO can be targeted for adulteration to increase economic profits. One of the\u0000substances used for adulteration of CLO is lard. This study aimed to analyze the spectral\u0000profile of lard and CLO in cod liver oil emulsion using Fourier transform infrared (FTIR)\u0000spectroscopy combined with principal component analysis (PCA). Lard and CLO were\u0000mixed with a range of concentrations of 0-100% used as the control. CLO emulsions were\u0000made with a composition of lard and CLO in concentrations similar to those of the control.\u0000To analyze the lard and CLO spectrum, lard and CLO were extracted from the emulsion\u0000using liquid-liquid extraction, and then the oil extracted from the emulsion was analyzed\u0000using FTIR spectroscopy and PCA. Fourier transform infrared spectrum absorption at\u0000region 1117–1098 cm-1 is specific to identifying the different spectrums of CLO and lard.\u0000The results of PCA showed that clustering between similar oil content and a combination\u0000of FTIR and PCA is effective in distinguishing the spectrum of lard and CLO in cod liver\u0000oil emulsion.","PeriodicalId":502485,"journal":{"name":"Food Research","volume":"7 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141335471","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}
Pub Date : 2024-06-16DOI: 10.26656/fr.2017.8(3).313
A. S. Anggraeni, A. Jayanegara, E. B. Laconi, N. R. Kumalasari, A. Windarsih, A. Sofyan
Marine by-products and insects are among the sources of chitin used in chitosan production and increase the value of the product that may be used in the food industry. The conversion of chitin to chitosan requires proper extraction methods in order to minimise energy use and waste while also producing good-quality chitosan. This study aimed to evaluate different methods of extracting chitosan from two sources and to characterise its physicochemical and antibacterial properties. The study utilised two distinct chitosan sources, i.e. crab shells and wooden grasshoppers, as well as two distinct extraction methods, i.e. conventional and green chemistry methods. The yield, water-ash content, solubility, physicochemical properties as determined by infrared spectroscopy (FTIR), degree of deacetylation (DD), crystallinity (XRD), microstructure (SEM) and antibacterial activity were all evaluated for chitosan quality. The results indicated that the green chemistry extraction of crab shells (M2P1 treatment) produced the highest yield, solubility and crystallinity index of all treatments, with a DD of 60.9%. The functional groups and microstructure of chitosan were remarkably similar across all treatments. Antibacterial activity was determined using the microdilution method against Grampositive (Clostridium acetobutylicum) and Gram-negative (Escherichia coli) bacteria and the minimum inhibitory concentrations were identified, notably 2000 ppm for the green chemistry method. The green chemical extraction method using crab shells (M2P1) demonstrated that the extracted chitosan possessed beneficial physicochemical properties, especially on yield and solubility, and antimicrobial properties against both Gram-positive and Gram-negative bacteria. As such, based on the DD percentage and antibacterial activity, this implies that the extracted chitosan may be used as an alternative for the preservation of food in the food industry.
{"title":"Physicochemical and antibacterial properties of chitosan extracted from\u0000swimming crab shells and wooden grasshoppers using different extraction\u0000methods","authors":"A. S. Anggraeni, A. Jayanegara, E. B. Laconi, N. R. Kumalasari, A. Windarsih, A. Sofyan","doi":"10.26656/fr.2017.8(3).313","DOIUrl":"https://doi.org/10.26656/fr.2017.8(3).313","url":null,"abstract":"Marine by-products and insects are among the sources of chitin used in chitosan\u0000production and increase the value of the product that may be used in the food industry.\u0000The conversion of chitin to chitosan requires proper extraction methods in order to\u0000minimise energy use and waste while also producing good-quality chitosan. This study\u0000aimed to evaluate different methods of extracting chitosan from two sources and to\u0000characterise its physicochemical and antibacterial properties. The study utilised two\u0000distinct chitosan sources, i.e. crab shells and wooden grasshoppers, as well as two distinct\u0000extraction methods, i.e. conventional and green chemistry methods. The yield, water-ash\u0000content, solubility, physicochemical properties as determined by infrared spectroscopy\u0000(FTIR), degree of deacetylation (DD), crystallinity (XRD), microstructure (SEM) and\u0000antibacterial activity were all evaluated for chitosan quality. The results indicated that the\u0000green chemistry extraction of crab shells (M2P1 treatment) produced the highest yield,\u0000solubility and crystallinity index of all treatments, with a DD of 60.9%. The functional\u0000groups and microstructure of chitosan were remarkably similar across all treatments.\u0000Antibacterial activity was determined using the microdilution method against Grampositive (Clostridium acetobutylicum) and Gram-negative (Escherichia coli) bacteria and\u0000the minimum inhibitory concentrations were identified, notably 2000 ppm for the green\u0000chemistry method. The green chemical extraction method using crab shells (M2P1)\u0000demonstrated that the extracted chitosan possessed beneficial physicochemical properties,\u0000especially on yield and solubility, and antimicrobial properties against both Gram-positive\u0000and Gram-negative bacteria. As such, based on the DD percentage and antibacterial\u0000activity, this implies that the extracted chitosan may be used as an alternative for the\u0000preservation of food in the food industry.","PeriodicalId":502485,"journal":{"name":"Food Research","volume":"2 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141335724","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}
Pub Date : 2024-06-16DOI: 10.26656/fr.2017.8(3).486
D. Lestari, Wirnawati, H. Hamzah, K.S.I. Kurniasih, D. Hamidi, S. Syofyan, A. Rohman
Rat meat (RM) can be obtained freely from farmers and can be used as a potential adulterant in meat-based food products. The presence of RM in any food products is prohibited by the Muslim community and is considered non-halal meat. Therefore, an analytical method capable of analysing RM specifically is very urgent. In this study, a real -time polymerase chain reaction using a species-specific primer targeting NADH dehydrogenase subunit 6 (ND6) is applied to analyze RM. DNA extraction was carried out using FavorPrepTM Tissue Genomic DNA Extraction Mini Kit, and the extracted DNA was subjected to purity index using NANO-Quant SPARK TECAN. The annealing temperature (Ta) used for PCR analysis was optimized to get the best Ta capable of providing the optimum amplification reaction. Furthermore, some performance characteristics were evaluated for Real-Time PCR, including sensitivity, efficiency and repeatability. The results exhibited that the designed primer is specific to rat DNA extracted toward other DNAs from meats typically used in food products. For quantitative evaluation, the limit of detection found was 0.39 ng with an efficiency of amplification (E) of 94.4% with a coefficient of determination (R2 ) of 0.986 for the relationship between log concentrations of DNA and cycle threshold (Ct) values. The repeatability assay was acceptable with an RSD value ≤ 25%. The developed method was reliable, provided high sensitivity for the analysis of RM. Therefore, this method is suitable to be used as a standard method for halal authentication analysis.
鼠肉（RM）可以从农民手中随意获得，可用作肉类食品的潜在掺杂剂。穆斯林社区禁止在任何食品中使用鼠肉，并将其视为非清真肉类。因此，迫切需要一种能够专门分析 RM 的分析方法。在本研究中，使用针对 NADHdehydrogenase subunit 6 (ND6) 的物种特异性引物进行实时聚合酶链反应来分析 RM。DNA 提取采用 FavorPrepTM 组织基因组 DNA 提取迷你试剂盒，提取的 DNA 采用 NANO-Quant SPARK TECAN 进行纯度检测。对用于 PCR 分析的退火温度（Ta）进行了优化，以获得能产生最佳扩增反应的最佳 Ta。此外，还评估了 Real-Time PCR 的一些性能特征，包括灵敏度、效率和重复性。结果表明，所设计的引物对大鼠 DNA 具有特异性，对食品中典型肉类中提取的其他 DNA 也具有特异性。在定量评估方面，检测限为 0.39 纳克，扩增效率（E）为 94.4%，DNA 的对数浓度与周期阈值（Ct）之间的决定系数（R2）为 0.986。重复性测定结果合格，RSD 值小于 25%。该方法可靠、灵敏度高，可用于RM的分析。因此，该方法适合作为清真食品认证分析的标准方法。
{"title":"The use of real-time polymerase chain reaction for detection of raw rat meat\u0000(Rattus norvegicus) with species-specific primer for halal authentication","authors":"D. Lestari, Wirnawati, H. Hamzah, K.S.I. Kurniasih, D. Hamidi, S. Syofyan, A. Rohman","doi":"10.26656/fr.2017.8(3).486","DOIUrl":"https://doi.org/10.26656/fr.2017.8(3).486","url":null,"abstract":"Rat meat (RM) can be obtained freely from farmers and can be used as a potential\u0000adulterant in meat-based food products. The presence of RM in any food products is\u0000prohibited by the Muslim community and is considered non-halal meat. Therefore, an\u0000analytical method capable of analysing RM specifically is very urgent. In this study, a real\u0000-time polymerase chain reaction using a species-specific primer targeting NADH\u0000dehydrogenase subunit 6 (ND6) is applied to analyze RM. DNA extraction was carried out\u0000using FavorPrepTM Tissue Genomic DNA Extraction Mini Kit, and the extracted DNA\u0000was subjected to purity index using NANO-Quant SPARK TECAN. The annealing\u0000temperature (Ta) used for PCR analysis was optimized to get the best Ta capable of\u0000providing the optimum amplification reaction. Furthermore, some performance\u0000characteristics were evaluated for Real-Time PCR, including sensitivity, efficiency and\u0000repeatability. The results exhibited that the designed primer is specific to rat DNA\u0000extracted toward other DNAs from meats typically used in food products. For quantitative\u0000evaluation, the limit of detection found was 0.39 ng with an efficiency of amplification (E)\u0000of 94.4% with a coefficient of determination (R2\u0000) of 0.986 for the relationship between log\u0000concentrations of DNA and cycle threshold (Ct) values. The repeatability assay was\u0000acceptable with an RSD value ≤ 25%. The developed method was reliable, provided high\u0000sensitivity for the analysis of RM. Therefore, this method is suitable to be used as a\u0000standard method for halal authentication analysis.","PeriodicalId":502485,"journal":{"name":"Food Research","volume":"1 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141335515","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：