Asian Food Science Journal
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Bio-ethanol Production from Strawberry by Saccharomyces cerevisiae in Repeated Batch Abstract
No full textBio-ethanol, is considered the cleanest fluid fuel, and can be a dependable substitution to non-renewable energy sources. The maturation of sugar parts of plant materials produces it. Due to their high sugar content and abundance of nutrients, berries are thought to be an excellent source of fermentation products. This examination saw how well the yeast "Saccharomyces cerevisiae" created ethanol from strawberries (Fragaria ananassa) in rehashed bunches. According to the findings, strawberry juice had a total sugar concentration of 41.87 g/l. The final bioethanol percentage, ethanol yield, and maximum productivity were, respectively, 6 g/l/h (g ethanol per liter of strawberry juice per hour), 35 g/l (g ethanol per liter of raspberry juice), and 7 g/l (g ethanol per liter of strawberry juice)
Improving the Antioxidant Activity of a Carbonated Lemon Soft Drink
No full textThe carbonated functional soft drinks are a new concept that provides health benefits for the consumers. The aim of this study was to improve the antioxidant activity of a carbonated lemon soft drink, while preserving its characteristic flavour, by blending the lemon oil (L) with oregano (Or) essential oil. The effect of different thickeners, usually used in formulation of the soft drinks, on release of the volatile compounds from simple model solutions was evaluated, separately. Blending lemon oil with oregano essential oil (1.5 µL Or /100 µL) improved the odour acceptability and increased the DPPH scavenging ability of lemon oil by 40%. Studying the effect of different thickeners indicated that the xanthan, Arabic gum and pectin at levels 0.05, 6.0 and 0.01 g/100 mL water, respectively, showed the highest release of limonene and citral, the most contributors to lemon aroma, from the simple model solutions. This finding was mainly correlated to the interaction between the thickeners. In view of this result a lemon soft drink was formulated. Carbonation of the soft drink improved the sensory characteristics, decreased the pH value, increased the acidity and showed insignificant changes (P > 0.05) in total soluble solids and total sugars
HPLC-MS Evaluation of Mannuronic and Guluronic Acid in Bacterial Alginate from Azotobacter vinelandii and the Effect on Glyceollin Induction and Accumulation in Soybeans
No full textAims: The objective of this study was to investigate the eliciting efficacy of bacterial alginate which was extracted from Azotobacter vinelandii in the induction of glyceollins and accumulation in soybeans.
Methodology: The preparative high performance liquid chromatography (HPLC) was used to detect, separate and purify the alginate after extraction and ultra performance liquid chromatography – mass spectrometry (UPLC-MS) was used to detect the molecular weights of both the extracted alginate and the induced glyceollins in soybeans.
Results: Bacterial alginate induced glyceollins synthesis in soybean seeds in high quantity. The optimal conditions of elicitation were as follows: concentration of bacterial alginate 60 µL presoaked in the sterile water for 5h, incubated at a controlled temperature of 30℃ and in the dark for 4 days. Alginate induction ability exhibited glyceollin-inducing activities of 1.775 (mg/g dry weight) while the control had no record of glyceollin induction. The results demonstrated that a larger molecular weight or a higher G/M ratio might correlate with a higher glyceollin-induction activity.
Conclusion: In conclusion; alginate could be introduced as relatively safe and efficient elicitor of high glyceollin accumulation in soybeans. The method for bacterial alginate extraction and its application in soybean seeds for glyceollin induction may be of practical use in the food
Proximate, Micronutrient Compositions and Shelf Life of Juice and Concentrate of Hog Plum (Spondias mombi), a Wild Fruit in Nigeria
No full textAims: To process hog plum fruits (Spondias mombin L.) into juice and concentrate, study their proximate and micronutrient composition and evaluate the shelf life of these products.
Study Design: Matured and ripe fruits were processed into juice and then, concentrate. The products were analyzed for physicochemical, proximate and micronutrient compositions. Shelf life of the products was evaluated. All experiments were replicated three times and data subjected to descriptive statistics.
Place and Duration of Study: Department of Food, Nutrition and Home Sciences, Prince Abubakar Audu University, Ayingba, Kogi State, Nigeria, between 01/01/2022 and 30/08/2023.
Methodology: Hog plum fruits were harvested and processed into fruit juice and then, fruit concentrate by evaporation of water. Physicochemical and proximate compositions were determined using standard methods. Mineral and Vitamin C analyses were done by suitable Spectroscopy methods, while HPLC was used to determine B vitamins. Changes in physicochemical properties were studied to determine shelf life. Data were subjected to statistical analyses.
Results: Mean values of the physicochemical parameters of juice were pH, 2.43+ 0.01; TA, 0.17+0.01 and °Bx, 23.05a+ 007. °Bx of concentrate, 63.50b+ 2.12, differed significantly (P=.05) from that of the juice. Proximate analyses showed a high moisture and protein concentration (relative to other fruits) in hog plum fruit juice. Concentrate was significantly (P=.05) lower in moisture and protein content. Fruit juice contained micronutrients; Ca, 261.00+4.0; Fe, 44.97+2.1; K, 99.30+2.9; Zn, 0.88+0.1 and Vitamin C, 57.79a+0.04. Concentrations of these substances, except for K and Zn were significantly (P=.05) higher in the fruit concentrate. Fruit concentrate had a shelf life of up to six months.
Conclusion: Hog plum fruit juice and concentrate are rich in many macronutrients, especially protein, Ca, Fe, K, Zn and Vitamin C. Processing fruit juice into concentrate prolongs the shelf life of product for up to six months
Synbiotic Yogurt Fortified with Bawang Dayak (Eleutherine palmifolia) Extract
No full textAims: The purpose of this research was to study the quality of yogurt symbiotic fortified with Bawang Dayak (Eleutherine palmifolia) extract.
Study Design: This research used Completely Randomized Design (CRD) experimental method and consist of 4 treatments.
Place and Duration of Study: Sample: Animal Product Technology Laboratory Faculty of Animal Science Universitas Brawijaya, Food Quality and Safety Testing Laboratory Department of Agricultural Product Technology, Faculty of Agricultural Technology Universitas Brawijaya, between June 2022 – December 2022.
Methodology: The material used are skim milk, fresh milk, yogurt starter bacteria (Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus acidophillus), and bawang dayak extract. Bawang Dayak were extracted using Microwave-Asisted Extraction (MAE) with temperature 60-700C. This research which consist of 4 treatments and 3 replications with various concentration of Bawang Dayak extract of T0 (0%), T1 (1%), T2 (4%), and T3 (6%), respectively. The samples of synbiotic yogurt with fortification of Bawang Dayak extract were analyzed for their total lactic acid bacteria, antioxidant activity, viscosity and color analysis.
Results: Fortification of Bawang dayak extract in synbiotic yogurt results in highly significant different effects on the quality parameters of antioxidant and color (lightness, redness and yellowness) (P<0.01), but had no significant effect (P>0.05) on the total quality of lactic acid bacteria. Fortification of 6% Bawang dayak extract (T3) in yogurt produced the best quality in terms of antioxidant content and color (lightness, redness, and yellowness).
Conclusion: The best treatment of synbiotic yogurt was achieved in T3 with the 6% of Bawang Dayak extract
Assessment and Characterization of Residual Concentrations from Some Cook-in Food Packages Utilized in Nigeria – ‘Moi-Moi’: A Case Study
No full textAim: To assess the magnitude and safety of migrants from three cook-in food packaging materials (plantain leaf, polyethylene film and aluminium foil) into cooked ‘moi-moi’.
Methodology: The ‘moi-moi’ was prepared, packaged in three different packaging materials and cooked to doneness. Analyses of possible migrants from the packaging materials were carried out using standard methods. Raw ‘moi-moi’ paste and cooked ‘moi-moi’ samples were analysed for migrants from associated packaging material on day zero and day 3 of frozen storage. Proximate composition and sensory evaluation as affected by the packaging materials were also conducted. Data obtained were analyzed using two-way analysis of variance (ANOVA) and the means separated by Duncan's New Multiple Range Test (DNMRT).
Results: Results obtained showed that the heavy metals originally present in the aluminium foil and plantain leaf gained entrance into the cooked ‘moi-moi’ and the same was the pesticide residue from the plantain leaf. Phthalates and some volatile organic compounds were found to migrate from polyethylene film into the cooked ‘moi-moi’. The proximate compositions showed that the ‘moi-moi’ cooked in plantain leaf had the highest value in ash (9.14%), fibre (3.95%) and protein (21.41%) followed by that in aluminium foil with 6.47% in ash and 1.34% in fibre. The sensory results showed no significant differences in taste, after taste perception, mouthfeel and general acceptability among the ‘moi-moi’ samples cooked in the different packaging materials on day O (the day ‘moi-moi’ was cooked). Nonetheless, on day 3 (3 days frozen storage), significant differences in appearance, mouthfeel, aroma, and general acceptability of the ‘moi-moi’ samples existed except in after taste perception.
Conclusion: The concentrations of all the migrants were found to increase with increase in contact time but were all below the safety limits stipulated by WHO, Codex Alimentarius and JECFA even on day 3 of frozen storage
Physical Quality of Fast Sealing Dissolving Edible Films as Food Packaging Based Glucomannan and Gelatin
No full textThe edible film is an alternative that can be used as eco-friendly packaging material (biodegradable) as a plastic substitute. The material that can be used in making edible films is glucomannan, which can dissolve easily but is less elastic. The development of the necessary edibles that can be applied to foodstuffs requires a combination of ingredients that are easy to dissolve in water. These materials can be used derived from hydrocolloids or polysaccharides. The research to obtain edible film formulated glucomannan and gelatin with the best physical quality, fast sealing and fast dissolving. The research material used glucomannan and gelatin with different concentrations designed by 5 treatments and 3 replications consisting of T1: 0,5% gelatin, T2: 0.625% gelatin, T3: 0.75% gelatin, T4: 0,875 gelatin and T5: 1% gelatin. The variables tested were solubility, total soluble matter, swelling, water content, thickness, L*, a*, b* color, browning index and whiteness index. The research method was experimental, analyzed with Analysis of Variance using Completely Randomized Design and if there were differences continued using Duncan’s Multiple Range Test. The results showed highly significant differences (P<0.01) on swelling and thickness. The results showed significant differences (P<0.05) on total soluble matter, water content and L* color. However, there were no significant differences (P>0.05) on solubility, a* color, b* color, browning index and whiteness index. The results of the data based on physical quality consist of solubility ranging from 11.2-24.5%, total soluble matter 27.6-60.6%, swelling 3.49-7.75%, water content 11.5-12.15%, thickness 0.09-0.14 mm, L* color 91.3-92.5, a* color 0.78-1, b* color 1.52-2.81, browning index 2.23-3.7 and whiteness index 94.51-99.34. In conclusion, the use of edible films formulated with glucomannan and gelatin with a concentration of 0.5% produces the best physical quality, the resulting edible film has high solubility and is easy to seal
Optimization of African Breadfruit Based Complementary Food Using Mixture Response Surface Methodology
No full textAims: To model and optimize complementary foods based on their mixture ingredients viz. African breadfruit, soybean and maize, and their depending quality characteristics namely, energy, carbohydrate, fat, ash, protein, flavor, taste, general acceptability and paste viscosity, and determine the amino acid qualities of the optimized formula.
Study Design: Experimental research (controlled experiment).
Place and Duration of Study: The Department of Food Science and Technology, Michael Okpara University of Agriculture, Umudike between 2011 and 2015.
Methodology: The D-optimal three factor mixture design fitted into the second order canonical model was adopted, and the factor ranges were set at 64-80 % (African breadfruit), 19-35 % (soybean) and 1-9 % (maize) which yielded twenty blends (including replications) based on the mixture design combination. Each mixture component was expressed as a proportion of the mixture such that the sum was equal to 100 %.
Results: The results of the analyses were: 379.51-411 kcal/100 g (energy), 53.59-63.62 % (carbohydrate), 8-6 % (fat), 3.03-4.28 % (ash), 10.31-14.64 % (protein), 6-like slightly to 8-like very much (flavor, taste and general acceptability) and 5770-5800mPa.s (paste viscosity). Protein and energy were exceptionally high with all the values of protein exceeding the minimum standard recommended for complementary foods. The models for energy, fat, taste and paste viscosity were excellent for prediction due to the quality of their PRESS and predicted r-squared hence their selection for the numerical optimization which resulted in the prediction of 69:24:7 (African breadfruit: soybean: maize) as the optimized formula. Amino acid evaluation of this optimized formula showed that the values compared favourably with standards (WHO/FAO/UNU reference pattern and egg reference protein).
Conclusion: The selection of 69:24:7 as the optimized formula indicates that complementary food can be produced with the African breadfruit as a base at 69% inclusion, while its amino acid profile suggests that its protein could be nutritionally adequate
Assessment of Micronutrients of Solanum aethiopicum and Solanum melongena Fruits Consumed in Burkina Faso
No full textAim: In Burkina Faso, low micronutrients intake is one of factors responsible of under five years children malnutrition. Research on local food to find best vegetables rich in micronutrients is a way to improve children nutrition. The aim of this study is to assess micronutrients content in the fruits of Solanum aethiopicum and Solanum melongena grown in Burkina Faso.
Methodology: From three markets of Ouagadougou city, fresh samples of fruits of the two plants have been purchased. After one month drying in laboratory at 25°C, the dried samples were used to determine content of Calcium (Ca), Magnesium (Mg), Potassium (K), Sodium (Na), Phosphor (P), Iron (Fe) and Zinc (Zn) using flam photometer and atomic absorption spectrophotometer.
Results: The results showed high content of K, Mg and Ca in the fruits. The content of Na, P is also satisfying. Fe and Zn known as trace elements are also well represented in the two fruits. The values were 3582, 187, 126, 87, 29, 21 and 2 mg/100 g for K, Mg, Ca, Na, P, Fe and Zn, respectively for the fruits of S. aethiopicum. S. melongena fruits had 2991, 317, 207, 135, 30, 6 and 4 mg/100 g for K, Ca, Mg, Na, P, Fe and Zn, respectively.
Conclusion: These two fruits are important sources of micronutrients and must be included in children diet to improve their nutritional status
Techno-functional, Nutritional and Sensorial Qualities of Raw, Brined and Dried Mushrooms (Pleurotus ostreatus) Produced on Oil Palm By- Products in Benin
No full textEdible mushrooms consumed in Benin include a diversity of species including oyster mushrooms (Pleurotus ostreatus). This Oyster mushroom production is increasing in the South of the country. The study aims to evaluate their techno-functional, nutritional and sensory properties in order to optimize their exploitation in food technology and gastronomy. Therefore, 900g of Pleurotus ostreatus were produced on Oil Palm By- Products and divided into three lots of 300g for the study. Lot 1 was used to evaluate the techno-functional and nutritional parameters of fresh mushrooms. Lot 2 was brined while lot 3 was dried. Samples from all three lots were collected and used to study the variability in sensory quality by treatment. The study shows that Pleurotus ostreatus mushrooms produced in Benin have several technological-functional and nutritional benefits that can be used for food security. The luminance values (L*), red index (a*) and yellow index (b*) for fresh oyster mushrooms were respectively 74.6, 2.78 and 26.35. The hue value and the chroma value of the raw mushrooms were respectively of 5.98 and 26.49. The pH of fresh oyster mushrooms was 6.35. The water holding capacity was 11.85% and the technological yield was 88.15%. Nutritionally, the dry matter, fat, ash and protein content of the Pleurotus ostreatus were 9.8%, 2.6%, 6.7%, and 14.78% respectively. About sensorial quality, fresh and brined mushrooms were better appreciated than dried mushrooms. Overall, Pleurotus ostreatus mushrooms produced in palm residues have several techno-functional and nutritional assets and may be promoted for food and nutritional security