14 research outputs found
Effect of different drying methods and ethanol concentrations on antioxidant and anti-hyperglycaemic properties of gynura procumbens leaves extract
No full textImproving the texture of sardine surimi using duck feet gelatin
No full textSardine surimi is classified as a low grade surimi due to its relatively poor texture quality. The objective of this
study was to improve the texture quality of sardine surimi by adding duck feet gelatin. Duck feet gelatin were
treated using four treatments (hydrochloric acid (SHCl), acetic acid (SAa), lactic acid (SLa), or citric acid (SCa))
before added to surimi which was prepared using sardine fish to study the effects of the additives on the quality
properties (folding, gel strength, texture profile, expressible moisture (EM) content, and colour) of surimi gels.
All sardine surimi samples containing gelatin showed improved texture quality compared to samples without
gelatin. The folding test score increased from 1 to 4, the hardness value increased from 1103.69 g to 2579.86 g
for SHCl, 5897.08g for SAa, 2713.48 g for SLa, and 6532.18 g for SCa. Gel strength improved from 1857.43
g.mm to 6655.57 g.mm, 6680.52 g.mm, 6928.21 g.mm, and 7290.00 g.mm for SHCl, SAa, SLa, and SCa,
respectively. The addition of gelatin also increased the whiteness and decreased the EM of surimi gels. These
findings show that duck feet gelatin has great potential for use as a protein additive for the improvement of the
texture quality of sardine surimi
Improving the Texture of Sardine Surimi using Duck Feet Gelatin
Get PDFSardine surimi is classified as a low grade surimi due to its relatively poor texture quality. The objective of this study was to improve the texture quality of sardine surimi by adding duck feet gelatin. Duck feet gelatin were treated using four treatments (hydrochloric acid (SHCl), acetic acid (SAa), lactic acid (SLa), or citric acid (SCa)) before added to surimi which was prepared using sardine fish to study the effects of the additives on the quality properties (folding, gel strength, texture profile, expressible moisture (EM) content, and colour) of surimi gels. All sardine surimi samples containing gelatin showed improved texture quality compared to samples without gelatin. The folding test score increased from 1 to 4, the hardness value increased from 1103.69 g to 2579.86 g for SHCl, 5897.08g for SAa, 2713.48 g for SLa, and 6532.18 g for SCa. Gel strength improved from 1857.43 g.mm to 6655.57 g.mm, 6680.52 g.mm, 6928.21 g.mm, and 7290.00 g.mm for SHCl, SAa, SLa, and SCa, respectively. The addition of gelatin also increased the whiteness and decreased the EM of surimi gels. These findings show that duck feet gelatin has great potential for use as a protein additive for the improvement of the texture quality of sardine surimi
Antioxidant and Colour in Selected Local Fruits
Get PDFFruit pigments are associated with the presence of antioxidants. This study determined the content of antioxidant components (total phenolic content (TPC), ascorbic acid, beta carotene and lycopene) and colour in selected local fruits (papaya, watermelon, dragon fruit, wax apple, and jackfruit). The TPC, ascorbic acid, beta carotene and lycopene were determined spectrophotometrically. Ascorbic acid content was determined using the 2,6-Dichlorophenolindophenol (DCPIP) titration method. Colour was assessed by tristimulus colorimetry based on the reflection spectrum. Total soluble solids (TSS) were also determined. Papaya has TPC (61.86 mg GAE/100 g), ascorbic acid (31.14 mg/100 mL), lycopene (4.82 mg/100 g), beta carotene (19.98 mg /100 g), TSS (10.17 °Brix) and colour profile L*(41.30), a*(24.07), b*(26.48), chroma value (35.79) and hue angle (47.70°). Wax apple has TPC (94.20 mg GAE/100 g), ascorbic acid (11.13 mg/100 mL), lycopene (1.62 mg/100 g), TSS (10.00 °Brix) and colour profile L*(63.42), a*(0.42), b*(7.64), chroma value (7.66) and hue angle (86.69°). Dragon fruit has TPC (179.985 mg GAE/100 g), ascorbic acid (5.94 mg/100 mL), beta carotene (3.98 mg/100 g), TSS (10.30 °Brix) and colour profile L*(21.45), b*(0.66), chroma value (6.86) and hue angle (5.52°). Jackfruit has TPC (75.16 mg GAE/100 g), lycopene (2.31 mg/100 g), beta carotene (9.25 mg/100 g), TSS (20.43 °Brix) and colour profile L*(71.74), a*(5.79) and hue angle (82.98°). Watermelon has ascorbic acid (19.28 mg/100 mL), lycopene (36.55 mg/100 g), beta carotene (14.37 mg/100 g) and colour profile b* (12.36), chroma value (26.98) and hue angle (27.22°). The a* value has a significant positive correlation (p<0.05) with the content of ascorbic acid, lycopene, and beta carotene while the chroma value shows a negative correlation with the total phenolic content (p<0.05). The b* value showing a negative correlation with the total phenolic content (p<0.05). Local fruits can be a good source of nutrient, phytochemicals, and antioxidants
Saponin Bitterness Reduction of Carica papaya Leaf Extracts through Adsorption of Weakly Basic Ion Exchange Resins
No full textCarica papaya that belongs to Caricaceae family has long been known as a traditional medicine for dengue fever, as well as for anticancer and antiinflammatory studies following identification of beneficial phytochemicals such as saponins in the leaves. Unfortunately, the compound has been known to induce a bitter taste in the leaf extract for human consumption, making them unpopular and nonconsumer friendly. Thus, this study aims to observe the potential adsorption of saponin compound from C. papaya leaves using ion exchange resins as an adsorbent for the reduction of bitter-taste-inducing saponins. This study uses three types of weakly basic ion exchanging resins, namely, Amberlite IRA-67, Diaion WA30, and Diaion WA21J, at different adsorbent doses of 5% (w/v) and 10% (w/v). The Peleg model suggests that the extraction of saponins from C. papaya leaves lasted for 12.50 hours yield a maximum amount of saponins, 9.31 mg/g. Further study shows that there is a significant difference (p<0.05) of saponin adsorption percentage between these three types of resins. The Diaion WA30 resin showed the highest percentage of adsorption at 87.83% (w/w) as compared to the other two 5% (w/v) loaded resin. The 10% (w/v) resin-loaded Diaion WA30 demonstrated the highest overall adsorption capacity as much as 97.59% (w/w) with the shortest exhaustive time of 4.99 hours. The overall acceptance of samples in sensory evaluation treated with ion exchange resins gave good response in which the sample treated with 10% (w/v) resin-loaded Diaion WA30 demonstrated the highest overall acceptance in parallel with having the lowest bitterness score as compared to other samples and fresh samples (untreated). The Langmuir constant (RL) was less than one (0.167–0.398), indicating the adsorption of saponins onto Diaion WA30 was favourable
Determining food safety in canned food using fuzzy logic based on sulphur dioxide, benzoic acid and sorbic acid concentration
No full textCanned food market demand has arisen due to the higher need for instant and ready-to-eat food. Food preservatives are often added to canned and processed foods to prolong their shelf life and help to sustain the quality, taste, color, and food texture. However, excessive usage of such food preservatives can lead to various diseases and health issues including palpitations, allergies, and cancer. Therefore, food preservative detection in food samples is essential for safe consumption and health well-being. This paper proposed a fuzzy logic framework to determine the safety of food products based on the concentration of sulphur dioxide (SD), benzoic acid (BA), and sorbic acid (SA) in five different food categories as referred to the Food Acts 1983 and Food Regulations 1985 in Malaysia. The fuzzy logic framework comprises of Mamdani inference system design with 90 fuzzy rules, 15 and 5 membership functions for both the input and output parameters respectively. 50 random values and 10 lab analysis results based on the industrial samples were used to validate the developed algorithms in ensuring the safety of the food products. The membership functions generated for the three inputs (SD, BA, and SA) during the fuzzification steps are based on the maximum allowable limit from the food acts. The defuzzification of fuzzy logic gave an average output value of 0.1565, 0.1350, 0.1150, 0.1100, and 0.1550 for chicken curry with potatoes, satay sauce, sardine in tomato sauce, anchovies paste, and sardine spread accordingly. Results obtained from the fuzzy logic framework concluded that all the industrial samples are safe to be eaten and comply with the Sixth Schedule, Regulation 20 in both Acts
Characterizing the Deacidification Adsorption Model of Organic Acids and Phenolic Compounds of Noni Extract Using Weak Base Ion Exchanger
No full textAlthough noni (Morinda citrifolia L.) has been used to treat a broad range of diseases, many people avoid consuming the fruits because of its unpleasant odor caused by organic acids. Even though ion exchange resins were able to reduce the odor, it also reduced beneficial antioxidant compounds. Thus, to preserve antioxidants (phenolic compounds) during deacidification, it is important to characterize the interaction of ion exchange resin with both organic acids and phenolic compounds. Adsorption capacities of organic acids and phenolic compounds commonly found in the noni fruit were conducted onto Amberlite IRA 67 resin. The phase contact time to reach equilibrium for octanoic acid and hexanoic acid compounds was 326.86 and 160.72 min, respectively. The values of initial adsorption rate, 1/K1, and adsorption extent, 1/K2, decreased with the increase of initial concentration for all compounds studied. Results for all the compounds studied fitted well to the Langmuir model. The effect of pH in adsorption capacity of the actual system (noni juice) has been applied based on the model system studied
Revolutionizing Spray Drying: An In-Depth Analysis of Surface Stickiness Trends and the Role of Physicochemical Innovations in Boosting Productivity
No full textSpray drying is a widely utilized method in the pharmaceutical, food, and chemical industries for producing powdered products. However, a recurring challenge in this process is the persistent issue of surface stickiness, which diminishes product quality and operational efficiency. This paper examines the current trend of surface stickiness in spray drying and explores physicochemical approaches to mitigate fouling and enhance overall productivity. The stickiness is often attributed to the formation of lumps on drying chamber surfaces, adversely affecting the final product’s characteristics. The paper reviews existing literature on the causes and consequences of surface stickiness, emphasizing the need for innovative strategies to address this challenge. Promising solutions are emerging in the form of physicochemical approaches, involving the modification of drying chamber materials, applying different operational approaches, optimization of process parameters, and the introduction of drying aids. Researchers aim to alter the surface properties of drying chamber components, minimizing particle and wall deposition to prevent surface stickiness. The present review also delves into the impact of various physicochemical factors on spray drying performance, including temperature, airflow dynamics, and formulation composition. Understanding these factors is crucial for developing effective strategies to reduce fouling and enhance overall productivity in spray drying processes. This review sheds light on the prevalent issue of spray drying surface stickiness and underscores the significance of physicochemical approaches in overcoming this challenge. By addressing stickiness issues through innovative strategies, researchers and industry professionals can improve the efficiency and reliability of spray drying processes, ultimately elevating the quality of powdered products in pharmaceutical, food, and chemical manufacturing
Enhancing polytetrafluoroethylene (PTFE) coated film for food processing: Unveiling surface transformations through oxygenated plasma treatment and parameter optimization using response surface methodology.
No full textSpray drying fruit juice powders poses challenges because sugars and organic acids with low molecular weight and a low glass transition temperature inherently cause stickiness. This study employed a hydrophobic polytetrafluoroethylene (PTFE) film to mimic the surface of the drying chamber wall. The Central Composite Design (CCD) using response surface methodology investigated the impact of power (X1, Watt) and the duration of oxygenated plasma treatment (X2, minutes) on substrate contact angle (°), reflecting surface hydrophobicity. To validate the approach, Morinda citrofolia (MC) juice, augmented with maltodextrins as drying agents, underwent spray drying on the improved PTFE-coated surface. The spray drying process for MC juice was performed at inlet air temperatures of 120, 140, and 160°C, along with Noni juice-to-maltodextrin solids ratios of 4.00, 1.00, and 0.25. The PTFE-coated borosilicate substrate, prepared at a radio frequency (RF) power of 90W for 15 minutes of treatment time, exhibited a porous and spongy microstructure, correlating with superior contact angle performance (171°) compared to untreated borosilicate glass. Optimization data indicated that the PTFE film attained an optimum contact angle of 146.0° with a specific combination of plasma RF operating power (X1 = 74 W) and treatment duration (X2 = 10.0 minutes). RAMAN spectroscopy indicated a structural analysis with an ID/IG ratio of 0.2, while Brunauer-Emmett-Teller (BET) surface area analysis suggested an average particle size of less than 100 nm for all coated films. The process significantly improved the powder's hygroscopicity, resistance to caking, and moisture content of maltodextrin-MC juice. Therefore, the discovery of this modification, which applies oxygen plasma treatment to PTFE-coated substrates, effectively enhances surface hydrophobicity, contact angle, porosity, roughness, and ultimately improves the efficacy and recovery of the spray drying process
