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Wu L, Deng Q, Isah MB, Dang M, Zhang X. Development and evaluation of an immunoassay for the quantification of N-acetylneuraminic acid (Neu5Ac) in foods and biosamples. Food Chem 2024; 461:140929. [PMID: 39178546 DOI: 10.1016/j.foodchem.2024.140929] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2024] [Revised: 08/11/2024] [Accepted: 08/18/2024] [Indexed: 08/26/2024]
Abstract
N-acetylneuraminic acid is an active ingredient in tonic foods and an important additive in foods and biopharmaceuticals. To address the limitations of existing methods of N-acetylneuraminic acid quantification, we developed an immunoassay based on antibodies induced in hens using artificial antigen, showing high sensitivity and specificity with no cross-reactivity with eight N-acetylneuraminic acid analogues. An IgY-based indirect competitive enzyme-linked immunosorbent assay showed a detection range of 1.14 to 70.08 ng/mL and a limit of detection of 0.57 ng/mL. In spiked samples, recoveries by the indirect competitive enzyme-linked immunosorbent assay ranged from 74.05% to 110.87% compared with HPLC (73.01% to 108.8%). Consistency between the indirect competitive enzyme-linked immunosorbent assay and HPLC was satisfactory (R2 = 0.9736), demonstrating this established immunoassay as a rapid and reliable approach for N-acetylneuraminic acid analysis. The assay described in this study provides an important method for the screening of N-acetylneuraminic acid in biological samples and foodstuffs.
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Affiliation(s)
- Longjiang Wu
- Chinese-German Joint Laboratory for Natural Product Research, Shaanxi International Cooperation Demonstration Base, Shaanxi University of Technology, Hanzhong 723000, Shaanxi, China
| | - Qinqin Deng
- Chinese-German Joint Laboratory for Natural Product Research, Shaanxi International Cooperation Demonstration Base, Shaanxi University of Technology, Hanzhong 723000, Shaanxi, China
| | - Murtala Bindawa Isah
- Chinese-German Joint Laboratory for Natural Product Research, Shaanxi International Cooperation Demonstration Base, Shaanxi University of Technology, Hanzhong 723000, Shaanxi, China
| | - Mei Dang
- Chinese-German Joint Laboratory for Natural Product Research, Shaanxi International Cooperation Demonstration Base, Shaanxi University of Technology, Hanzhong 723000, Shaanxi, China; Department of Biological Sciences, Faculty of Science, National University of Singapore, 10 Keng Ridge Crescent, 119260, Singapore
| | - Xiaoying Zhang
- Chinese-German Joint Laboratory for Natural Product Research, Shaanxi International Cooperation Demonstration Base, Shaanxi University of Technology, Hanzhong 723000, Shaanxi, China; Centre of Molecular & Environmental Biology, Department of Biology, University of Minho, 4710-057, Braga, Portugal; Department of Biomedical Sciences, Ontario Veterinary College, University of Guelph, N1G 2W1 Guelph, Ontario, Canada.
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2
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Mun SL, Ter ZY, Ariff RM, Rahman NFA, Chang LS, Latip J, Babji AS, Lim SJ. Fractionation and characterisation of sialylated-mucin glycoprotein from edible birds' nest hydrolysates through anion exchange chromatography. Int J Biol Macromol 2024; 269:132022. [PMID: 38697414 DOI: 10.1016/j.ijbiomac.2024.132022] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2023] [Revised: 04/28/2024] [Accepted: 04/29/2024] [Indexed: 05/05/2024]
Abstract
Edible bird's nest (EBN) is made up of sialylated-mucin glycoprotein with various health benefits due to its high antioxidative activity. However, as a macromolecule with distinct charged sialic acid and amino acids, fractions with different charges would have varied physicochemical properties and antioxidant activity, which have not been studied. Therefore, this study aimed to fractionate and purify the enzymatic hydrolysed of cleaned EBN (EBNhc) and EBN by-product (EBNhbyp) through anion exchange chromatography (AEC), and determine their molecular weights, physicochemical properties, and antioxidative activities. Overall, 26 fractionates were collected from enzymatic hydrolysate by AEC, which were classified into 5 fractions. It was found that the positively charged fraction of EBNhc (CF 1) and EBNhbyp (DF 1) showed the significantly highest (p < 0.05) soluble protein contents (22.86 and 18.40 mg/g), total peptide contents (511.13 and 800.47 mg/g) and ferric reducing antioxidant power (17.44 and 6.96 mg/g) among the fractionates. In conclusion, a positively charged fraction (CF 1 and DF 1) showed more desired physicochemical properties and antioxidative activities. This research suggests the potential of AEC fractionation as a technology to purify EBN and produce positively charged EBN fractionates with antioxidative potential that could be applied as food components to provide health benefits.
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Affiliation(s)
- Sue Lian Mun
- Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor, Malaysia
| | - Zhi Yin Ter
- Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor, Malaysia
| | - Rafidah Mohd Ariff
- Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor, Malaysia; International Institute for Halal Research and Training (INHART), International Islamic University Malaysia (IIUM), 53100 Jalan Gombak, Selangor, Malaysia
| | - Nur Farhana Abd Rahman
- School of Industrial Technology, Faculty of Applied Sciences, Universiti Teknologi MARA, UiTM Shah Alam, Shah Alam 40450, Selangor, Malaysia
| | - Lee Sin Chang
- Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University Kuala Lumpur, No.1, Jalan Menara Gading, UCSI Heights 56000 Cheras, Kuala Lumpur, Malaysia; Innovation Centre for Confectionery Technology (MANIS), Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor, Malaysia.
| | - Jalifah Latip
- Department of Chemical Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor, Malaysia.
| | - Abdul Salam Babji
- Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor, Malaysia; Innovation Centre for Confectionery Technology (MANIS), Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor, Malaysia.
| | - Seng Joe Lim
- Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor, Malaysia; Innovation Centre for Confectionery Technology (MANIS), Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor, Malaysia.
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3
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Insights on the molecular mechanism of neuroprotection exerted by edible bird’s nest and its bioactive constituents. FOOD SCIENCE AND HUMAN WELLNESS 2023. [DOI: 10.1016/j.fshw.2022.10.021] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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4
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Antioxidant Capacity and Sensory Quality of Soy-Based Powder Drink Mix Enriched with Functional Hydrolysates of Swiftlet (Aerodramus fuciphagus). ARAB J CHEM 2023. [DOI: 10.1016/j.arabjc.2023.104553] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023] Open
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5
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Enzymatic recovery of glycopeptides from different industrial grades edible bird’s nest and its by-products: nutrient, probiotic and antioxidant activities, and physicochemical characteristics. FOOD SCIENCE AND HUMAN WELLNESS 2022. [DOI: 10.1016/j.fshw.2022.06.013] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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6
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Chantakun K, Benjakul S. Effect of ultrasound-assisted pretreatment in combination with heating on characteristics and antioxidant activities of protein hydrolysate from edible bird's nest co-product. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:3908-3917. [PMID: 36193371 PMCID: PMC9525565 DOI: 10.1007/s13197-022-05420-5] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/15/2021] [Accepted: 02/28/2022] [Indexed: 12/17/2022]
Abstract
Protein hydrolysates (P-HS) from edible bird's nest co-product prepared without and with ultrasound (US) pretreatment in combination with heating before hydrolysis using alcalase at different concentrations were characterized. US treatment of co-product in water at 60% amplitude for 20 min, followed by heating at 95 °C for 3 h was done before enzymatic hydrolysis. The degree of hydrolysis (DH), yield and sialic acid (SL) content of P-HS samples were not different (p > 0.05) when 1 or 2% alcalase was used for hydrolysis. The highest protein content and lightness (L * ) were observed in P-HS prepared from co-product subjected to US treatment (60% amplitude for 20 min) using 1% alcalase for hydrolysis. When antioxidant activities of dried P-HS were determined, P-HS from co-product subjected to US treatment had higher DPPH and ABTS radical scavenging activities, ferrous reducing antioxidant power and oxygen radical absorbance capacity, compared to those prepared from non-US treated co-product. P-HS with higher DH contained greater amount of small peptides having MW lower than 1,883 Da. The P-HS produced under optimum condition had major essential amino acids (EA-A) including leucine, threonine, lysine and valine of 4.28, 3.53, 3.30 and 3.08%, respectively. Therefore, P-HS from co-product could serve as both nutrients and functional ingredients. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-022-05420-5.
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Affiliation(s)
- Kasidate Chantakun
- Faculty of Agro-Industry, International Center of Excellence in Seafood Science and Innovation (ICE-SSI), Prince of Songkla University, 90110 Hat Yai, Songkhla Thailand
| | - Soottawat Benjakul
- Faculty of Agro-Industry, International Center of Excellence in Seafood Science and Innovation (ICE-SSI), Prince of Songkla University, 90110 Hat Yai, Songkhla Thailand
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7
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Chong PK, Mun SL, Chang LS, Babji AS, Lim SJ. Fractionation of edible bird’s nest glycoprotein hydrolysates: characterisation and antioxidative activities of the fractions. FOOD SCIENCE AND HUMAN WELLNESS 2022. [DOI: 10.1016/j.fshw.2022.03.015] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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8
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Chantakun K, Nilsuwan K, Tagrida M, Sumpavapol P, Benjakul S. Tender coconut water fortified with edible bird's nest protein hydrolysate subjected to sterilization and high hydrolytic pressure processes: Qualities, acceptability and changes during refrigerated storage. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109116] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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9
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Cao J, Xiong N, Zhang Y, Dai Y, Wang Y, Lu L, Jiang L. Using RSM for Optimum of Optimum Production of Peptides from Edible Bird’s Nest By-Product and Characterization of Its Antioxidant’s Properties. Foods 2022; 11:foods11060859. [PMID: 35327281 PMCID: PMC8956092 DOI: 10.3390/foods11060859] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2022] [Revised: 03/07/2022] [Accepted: 03/11/2022] [Indexed: 12/14/2022] Open
Abstract
In this research, the neutrase hydrolysis conditions of edible bird’s nest (EBN) by-products were optimized by response surface methodology (RSM). Antioxidant peptides were then isolated from the EBN by-products by ultrafiltration and chromatography taking the DPPH radical scavenging ability as an indicator. The antioxidant activity of the purified peptides was estimated by radical scavenging ability and sodium nitroprusside (SNP)-induced damage model in PC12 cells. When the enzyme concentration was10 kU/g-hydrolysis temperature was 45 °C, and hydrolysis time was 10.30 h, the degree of hydrolysis (DH) of EBN by-product hydrolysate (EBNH) was the highest. The purified peptide exerted strong scavenging ability with EC50 values of 0.51, 1.31, and 0.65 mg/mL for DDPH, ABTS, and O2− radicals, respectively. In addition, the purified peptides could significantly reduce the SNP-induced oxidative damage of PC12 cells, and twelve peptides that were rich in leucine (Leu), valine (Val), and lysine (Lys) were identified by LC-MS/MS. These results suggested that EBN by-products have potential as new materials for natural antioxidant peptides.
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Affiliation(s)
- Jie Cao
- School of Pharmaceutical Sciences, Sun Yat-Sen University, Guangzhou 510006, China; (J.C.); (Y.Z.); (Y.D.); (Y.W.); (L.L.)
| | - Ning Xiong
- School of Public Health, Southern Medical University, Guangzhou 510515, China;
| | - Yu Zhang
- School of Pharmaceutical Sciences, Sun Yat-Sen University, Guangzhou 510006, China; (J.C.); (Y.Z.); (Y.D.); (Y.W.); (L.L.)
| | - Yuwei Dai
- School of Pharmaceutical Sciences, Sun Yat-Sen University, Guangzhou 510006, China; (J.C.); (Y.Z.); (Y.D.); (Y.W.); (L.L.)
| | - Yuye Wang
- School of Pharmaceutical Sciences, Sun Yat-Sen University, Guangzhou 510006, China; (J.C.); (Y.Z.); (Y.D.); (Y.W.); (L.L.)
| | - Lingyu Lu
- School of Pharmaceutical Sciences, Sun Yat-Sen University, Guangzhou 510006, China; (J.C.); (Y.Z.); (Y.D.); (Y.W.); (L.L.)
| | - Lin Jiang
- School of Pharmaceutical Sciences, Sun Yat-Sen University, Guangzhou 510006, China; (J.C.); (Y.Z.); (Y.D.); (Y.W.); (L.L.)
- Correspondence:
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Hui Yan T, Mun SL, Lee JL, Lim SJ, Daud NA, Babji AS, Sarbini SR. Bioactive sialylated-mucin (SiaMuc) glycopeptide produced from enzymatic hydrolysis of edible swiftlet’s nest (ESN): degree of hydrolysis, nutritional bioavailability, and physicochemical characteristics. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2029482] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Tan Hui Yan
- Department of Crop Science, Faculty of Agricultural and Forestry Sciences, Universiti Putra Malaysia Kampus Bintulu Sarawak, Bintulu, Malaysia
| | - Sue Lian Mun
- Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Selangor, Malaysia
| | - Jia Lin Lee
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysia
| | - Seng Joe Lim
- Innovation Centre for Confectionery Technology (Manis), Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi, Malaysia
- Centre for Innovation and Technology Transfer (Inovasi-ukm), Chancellery, Universiti Kebangsaan Malaysia, Bangi, Malaysia
| | - Nur Aliah Daud
- Innovation Centre for Confectionery Technology (Manis), Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi, Malaysia
| | - Abdul Salam Babji
- Innovation Centre for Confectionery Technology (Manis), Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi, Malaysia
- Centre for Innovation and Technology Transfer (Inovasi-ukm), Chancellery, Universiti Kebangsaan Malaysia, Bangi, Malaysia
| | - Shahrul Razid Sarbini
- Department of Crop Science, Faculty of Agricultural and Forestry Sciences, Universiti Putra Malaysia Kampus Bintulu Sarawak, Bintulu, Malaysia
- Halal Product Research Institute, Universiti Putra Malaysia, Putra Infoport, Serdang
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11
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Benjakul S, Chantakun K. Sustainability challenges in edible bird’s nest: Full exploitation and health benefit. FUTURE FOODS 2022. [DOI: 10.1016/b978-0-323-91001-9.00029-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
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12
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Lim SJ, Chang LS, Fazry S, Wan Mustapha WA, Babji AS. Functional food & ingredients from seaweed, edible bird's nest and tropical fruits: A translational research. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112164] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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13
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Hui Yan T, Babji AS, Lim SJ, Sarbini SR. A Systematic Review of Edible Swiftlet's Nest (ESN): Nutritional bioactive compounds, health benefits as functional food, and recent development as bioactive ESN glycopeptide hydrolysate. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.06.034] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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14
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Ling AJW, Chang LS, Babji AS, Latip J, Koketsu M, Lim SJ. Review of sialic acid's biochemistry, sources, extraction and functions with special reference to edible bird's nest. Food Chem 2021; 367:130755. [PMID: 34390910 DOI: 10.1016/j.foodchem.2021.130755] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2020] [Revised: 07/24/2021] [Accepted: 08/02/2021] [Indexed: 12/12/2022]
Abstract
Sialic acids are a group of nine-carbon α-keto acids. Sialic acid exists in more than 50 forms, with the natural types discovered as N-acetylneuraminic acid (Neu5Ac), deaminoneuraminic acid (2-keto-3-deoxy-nonulononic acid or Kdn), and N-glycolylneuraminic acid (Neu5Gc). Sialic acid level varies depending on the source, where edible bird's nest (EBN), predominantly Neu5Ac, is among the major sources of sialic acid. Due to its high nutritive value and complexity, sialic acid has been studied extensively through acid, aqueous, and enzymatic extraction. Although detection by chromatographic methods or mass spectrometry is common, the isolation and recovery work remained limited. Sialic acid is well-recognised for its bioactivities, including brain and cognition development, immune-enhancing, anti-hypertensive, anticancer, and skin whitening properties. Therefore, sialic acid can be used as a functional ingredient in the various industries. This paper reviews the current trend in the biochemistry, sources, extraction, and functions of sialic acids with special reference to EBN.
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Affiliation(s)
- Alvin Jin Wei Ling
- Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor, Malaysia
| | - Lee Sin Chang
- Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor, Malaysia.
| | - Abdul Salam Babji
- Innovation Centre for Confectionery Technology (MANIS), Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor, Malaysia; Centre for Innovation and Technology Transfer (INOVASI@UKM), Chancellery, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor, Malaysia.
| | - Jalifah Latip
- Department of Chemistry, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor, Malaysia.
| | - Mamoru Koketsu
- Department of Chemistry and Biomolecular Science, Faculty of Engineering, Gifu University, 1-1 Yanagido, Gifu 501-1193, Japan.
| | - Seng Joe Lim
- Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor, Malaysia; Innovation Centre for Confectionery Technology (MANIS), Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor, Malaysia.
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Hui Yan T, Lim SJ, Babji AS, Rawi MH, Sarbini SR. Enzymatic hydrolysis: Sialylated mucin (SiaMuc) glycoprotein of edible swiftlet's nest (ESN) and its molecular weight distribution as bioactive ESN SiaMuc-glycopeptide hydrolysate. Int J Biol Macromol 2021; 175:422-431. [PMID: 33561458 DOI: 10.1016/j.ijbiomac.2021.02.007] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2020] [Revised: 01/30/2021] [Accepted: 02/01/2021] [Indexed: 01/10/2023]
Abstract
Bioactive edible swiftlet's nest (ESN) sialylated-mucin (SiaMuc) hydrolysate is produced by alcalase hydrolysis. Enzymatic hydrolysis of ESN breakdown high-valued ESN SiaMuc-glycoprotein into bioactive SiaMuc-glycopeptide. This is a breakthrough for the issue of insolubility and low extraction rate in ESN, and even increases the bioavailability of ESN nutritional functionality and health benefits. Hydrolysis of ESN SiaMuc-glycoprotein was performed for 1 to 4 h and its effect on physicochemical properties, molecular weight (MW) distribution, SiaMuc-glycoprotein and glycopeptide integrity were determined. Other than improvement in solubility and bioavailability as SiaMuc-glycopeptide, results from SDS-PAGE revealed that MW of SiaMuc-glycoprotein decreased from 42.0-148.8 kDa to 17.7-142.7 kDa with increasing hydrolysis period. Further hydrolysis from maximized DH (90 min) showed an insignificant effect on the MW of ESN SiaMuc-glycopeptide and remained constant at 15.2 kDa. This highlights that enzymatic hydrolysis only influences macro SiaMuc-glycoprotein fractions (142.7, 115.3 and 102.7 kDa), while the majority of SiaMuc-glycopeptide fractions from 36.6-98.6 kDa remained intact. Conclusively, alcalase hydrolysis of ESN showed high recovery in the form of bioactive ESN SiaMuc-glycopeptide. Therefore, enzymatic biotechnology is an economic alternative applicable on ESN that broaden industrial utilization by reducing the MW without destroying the quality of bioactive SiaMuc-glycoprotein.
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Affiliation(s)
- Tan Hui Yan
- Department of Crop Science, Faculty of Agricultural Science and Forestry, Universiti Putra Malaysia Bintulu Campus, 97008 Bintulu, Sarawak, Malaysia.
| | - Seng Joe Lim
- Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor, Malaysia; Innovation Centre for Confectionery Technology (MANIS), Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor, Malaysia.
| | - Abdul Salam Babji
- Innovation Centre for Confectionery Technology (MANIS), Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor, Malaysia; Centre for Innovation and Technology Transfer (INOVASI-UKM), Chancellery, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor, Malaysia.
| | - Muhamad Hanif Rawi
- Department of Crop Science, Faculty of Agricultural Science and Forestry, Universiti Putra Malaysia Bintulu Campus, 97008 Bintulu, Sarawak, Malaysia.
| | - Shahrul Razid Sarbini
- Department of Crop Science, Faculty of Agricultural Science and Forestry, Universiti Putra Malaysia Bintulu Campus, 97008 Bintulu, Sarawak, Malaysia; Halal Products Research Institute, Universiti Putra Malaysia, Putra Infoport, 43400 UPM Serdang, Selangor.
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