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Arundina I, Frimayanti N, Surboyo MDC, Budhy TI, Iskandar B. 6-Octadecenoic and Oleic Acid in Liquid Smoke Rice Husk Showed COVID-19 Inhibitor Properties. Adv Pharmacol Pharm Sci 2024; 2024:8105595. [PMID: 38699656 PMCID: PMC11065493 DOI: 10.1155/2024/8105595] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2022] [Revised: 04/04/2024] [Accepted: 04/15/2024] [Indexed: 05/05/2024] Open
Abstract
In recent years, liquid smoke rice husk (LSRH) has shown its therapeutic potency to diabetes, wound healing, stomatitis, and periodontitis. The phenol, 6-octadecenoic acid, oleic acid, and 9-octadecanoic acid were responsible for their therapeutic effect. The LSRH also demonstrated their potential for infectious diseases such as coronavirus disease (COVID-19). Therefore, the molecular dynamics (MDs) simulation and pharmacophore analysis was performed to analyse the binding stability of 6-octadecenoic and oleic acid. Based on MD simulation, 6-octadecenoic and oleic acids seemed to retain their interactions with Ser144 and Thr24, respectively, with hydrogen bond distance less than 2.9 Å. This interaction was stable during the simulation and has hydrophobic and hydrogen bonds/acceptors. The 6-octadecenoic acid and oleic acid were confirmed to have great potency as inhibitors for COVID-19. These compounds also showed that the existence of hydrophobic and hydrogen bonds/acceptors could increase biological activity.
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Affiliation(s)
- Ira Arundina
- Department of Oral Biology, Faculty of Dental Medicine, Universitas Airlangga, Surabaya 60132, Indonesia
| | - Neni Frimayanti
- Sekolah Tinggi Ilmu Farmasi (STIFAR), Pekanbaru, Riau, Indonesia
| | | | - Theresia Indah Budhy
- Department of Oral Pathology and Maxillofacial, Faculty of Dental Medicine, Universitas Airlangga, Surabaya 60132, Indonesia
| | - Benni Iskandar
- Sekolah Tinggi Ilmu Farmasi (STIFAR), Pekanbaru, Riau, Indonesia
- School of Pharmacy, College of Pharmacy, Taipei Medical University, Taipei, Taiwan
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Sherpa K, Priyadarshini MB, Mehta NK, Vaishnav A, Singh NS, Pati BK. Shelf-Stability of Kiln- and Liquid-Smoked Inulin-Fortified Emulsion-Type Pangasius Mince Sausage at Refrigerated Temperature. ACS OMEGA 2023; 8:34431-34441. [PMID: 37779966 PMCID: PMC10536037 DOI: 10.1021/acsomega.3c02756] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/21/2023] [Accepted: 08/29/2023] [Indexed: 10/03/2023]
Abstract
The objective of this study was to investigate the effects of the kiln (SK-S) and liquid smoking (LS-S) processes on the quality of inulin-fortified emulsion-type Pangasius mince sausages. The moisture content during the storage significantly (p < 0.05) decreased in C-S (control) sausages and increased (p < 0.05) in SK-S and LS-S sausages. The protein content decreased (p < 0.05) in C-S, SK-S, and LS-S throughout the storage period. Initially, among the three processed sausages, LS-S showed a lower pH value, and as the days of storage progressed, all the treatments exhibited a declining trend (p < 0.05). A significant (p < 0.05) increase in the PV was observed in all the sausages during the storage days at 5 ± 1 °C, but the intensity of the increase was lower in SK-S and LS-S. The total viable count of C-S and SK-S sausages reached the limit of acceptability (6 log10cfu g-1) on the 20th day and on the 24th day of storage. The electrophoretic protein pattern of LS-S samples exhibited retention of all bands, indicating the lower proteolysis of MHC, actin, and troponin T in comparison with other treatments. The hardness (p < 0.05) and cohesiveness (p > 0.05) values of both SK-S and LS-S reduced as the storage days progressed. The present study indicates that the emulsion-type Pangasius sausages incorporated with inulin powder (2%) exposed to kiln smoking and commercial liquid smoking retained good-to-better sensory attributes up to day 16 (C-S) and day 20 (SK-S and LS-S) under refrigerated storage at 5 ± 1 °C in low-density vacuum polyethylene (LDPE) pouches.
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Affiliation(s)
- Kusang Sherpa
- Department of Fish Processing
Technology and Engineering, College of Fisheries, Lembucherra, West Tripura, Agartala, Tripura 799 210, India
| | - M Bhargavi Priyadarshini
- Department of Fish Processing
Technology and Engineering, College of Fisheries, Lembucherra, West Tripura, Agartala, Tripura 799 210, India
| | - Naresh Kumar Mehta
- Department of Fish Processing
Technology and Engineering, College of Fisheries, Lembucherra, West Tripura, Agartala, Tripura 799 210, India
| | - Anand Vaishnav
- Department of Fish Processing
Technology and Engineering, College of Fisheries, Lembucherra, West Tripura, Agartala, Tripura 799 210, India
| | - N Sureshchandra Singh
- Department of Fish Processing
Technology and Engineering, College of Fisheries, Lembucherra, West Tripura, Agartala, Tripura 799 210, India
| | - Bikash Kumar Pati
- Department of Fish Processing
Technology and Engineering, College of Fisheries, Lembucherra, West Tripura, Agartala, Tripura 799 210, India
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Faisal M, Kamaruzzaman S, Mukhlishien. Application of durian rind smoke powder to preserve chicken meatballs at room temperature. Heliyon 2023; 9:e19576. [PMID: 37681161 PMCID: PMC10481290 DOI: 10.1016/j.heliyon.2023.e19576] [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: 12/23/2022] [Revised: 08/22/2023] [Accepted: 08/26/2023] [Indexed: 09/09/2023] Open
Abstract
Smoke powder is a natural alternative to artificial preservatives for extending the shelf life of food products. This study assessed the use of smoke powder derived from durian rinds as a preservative for chicken meatballs. Durian rinds were pyrolyzed at 300 °C (T1), 340 °C (T2), and 380 °C (T3) to produce liquid smoke. After filtration to separate the remaining carbon, the resulting liquid smoke was purified by distillation at 190 °C and then converted into a smoke powder through the addition of maltodextrin and spray drying. The feasibility of smoke powder as a preservative for chicken meatballs was tested using total volatile base (TVB), total plate count (TPC), pH, and most probable number (MPN) tests for Escherichia coli. The findings demonstrated an upward trend in TVB, TPC, and MPN values over the storage duration. The TVB and TPC tests revealed that meatballs preserved with T3 smoke powder retained acceptable quality upon 64 h of storage. The MPN value of the T3 sample showed that E. coli bacterial contamination could still be tolerated up to 68 h of storage.
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Affiliation(s)
- Muhammad Faisal
- Department of Chemical Engineering, Faculty of Engineering, Universitas Syiah Kuala, Banda Aceh, Indonesia
- Center for Sustainable Agricultural and Rural Development, Universitas Syiah Kuala, Banda Aceh, 23111, Indonesia
- Halal Research Center, Universitas Syiah Kuala, Banda Aceh, 23111, Indonesia
| | - Suraiya Kamaruzzaman
- Department of Chemical Engineering, Faculty of Engineering, Universitas Syiah Kuala, Banda Aceh, Indonesia
| | - Mukhlishien
- Department of Chemical Engineering, Faculty of Engineering, Universitas Syiah Kuala, Banda Aceh, Indonesia
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Arundina I, Diyatri I, Juliastuti WS, Budhy TI, Surboyo MDC, Iskandar B, Ramaniasari SM, Moelyanto ASA, Saputra G. Osteoblast Viability of Liquid Smoke Rice Hull and Nanoparticles Form as Periodontitis Treatment. Eur J Dent 2022. [PMID: 35803277 DOI: 10.1055/s-0042-1745772] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022] Open
Abstract
OBJECTIVE Rice husk liquid smoke nanoparticles have the potential to be developed as a drug because they have anti-inflammatory effects that can modulate the process of osteoblast stimulation through osteoblast stimulation by thorough small size and enter cells easily. The osteoblast is the key of alveolar regeneration in periodontitis treatment. This present study analyzed the differences of liquid smoke rice husk and nanoparticles of liquid smoke rice husk on osteoblast viability as periodontitis treatment MATERIALS AND METHODS: The liquid smoke rice husk was obtained from the pyrolysis process. The nanoparticles were made with chitosan, maltodextrin, and difference of concentration of liquid smoke rice husk (such as 1, 2.5, 5, 7.5, 10, 12.5, 15, and 17.5%). The viability of osteoblast was analyzed by 2,5-diphenyl-2H-tetrazolium bromide (MTT) assay. STATISTICAL ANALYSIS The data were analyzed using independent t-test to analyze the differences between liquid smoke rice husk and nanoparticles of liquid smoke rice husk, the significant was set a p<0.05. RESULT The nanoparticles of liquid smoke rice husk showed higher osteoblast viability compared liquid smoke rice husk. The nanoparticles' concentration of 5, 7.5, and 10% showed higher osteoblast viability compared liquid smoke rice husk (p = 0.002, 0.000, and 0.001, respectively). CONCLUSION The nanoparticles of liquid smoke rice husk showed higher viability of osteoblast. This confirmed that the nanoparticles were able to reduce the toxicity in the higher concentration of liquid smoke of rice husk.
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Affiliation(s)
- Ira Arundina
- Department of Oral Biology, Faculty of Dental Medicine, Universitas Airlangga, Surabaya, Indonesia
| | - Indeswati Diyatri
- Department of Oral Biology, Faculty of Dental Medicine, Universitas Airlangga, Surabaya, Indonesia
| | - Wisnu S Juliastuti
- Department of Oral Biology, Faculty of Dental Medicine, Universitas Airlangga, Surabaya, Indonesia
| | - Theresia I Budhy
- Department of Oral Pathology and Maxillofacial, Faculty of Dental Medicine, Universitas Airlangga, Surabaya, Indonesia
| | - Meircurius D C Surboyo
- Department of Oral Medicine, Faculty of Dental Medicine, Universitas Airlangga, Surabaya, Indonesia
| | - Benni Iskandar
- School of Pharmacy, College of Pharmacy, Taipei Medical University, Taipei, Taiwan.,Sekolah Tinggi Ilmu Farmasi, Pekanbaru, Riau, Indonesia
| | - Sheryn M Ramaniasari
- Bachelor Dental Science Program, Faculty of Dental Medicine, Universitas Airlangga, Surabaya, Indonesia
| | - Azzahra S A Moelyanto
- Bachelor Dental Science Program, Faculty of Dental Medicine, Universitas Airlangga, Surabaya, Indonesia
| | - Gustiadi Saputra
- Magister of Immunology, Faculty of Medicine, Universitas Airlangga, Surabaya, Indonesia
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Meng X, Wu D, Zhang Z, Wang H, Wu P, Xu Z, Gao Z, Mintah BK, Dabbour M. An overview of factors affecting the quality of beef meatballs: Processing and preservation. Food Sci Nutr 2022; 10:1961-1974. [PMID: 35702291 PMCID: PMC9179121 DOI: 10.1002/fsn3.2812] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2021] [Revised: 01/24/2022] [Accepted: 01/25/2022] [Indexed: 11/12/2022] Open
Abstract
Beef meatball (BM) is a traditional delicious snack with rich nutrition and unique flavor, making it a preferred choice for most consumers. However, the quality of BM is easily affected by many factors, such as the processing, storage, and preservation, which limit the competitive positioning with respect to its market. Therefore, it is essential to pay attention to each step during the processing of BMs. Based on previous studies, this systematic review focuses on the effect of key processing factors (including raw materials and ingredients, beating, cooking methods, storage, and preservation) on the quality of BMs. Additionally, this study assessed the effect of each process factor on the physicochemical, sensory, nutritional, and safety attributes of BMs. Finally, the existing review will be beneficial in examining/describing the factors impacting the quality of BMs during processing, which would provide theoretical reference and scientific basis for the standardization and industrialization of BMs.
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Affiliation(s)
- Xiangren Meng
- College of Food Science and Engineering Yangzhou University Yangzhou China
| | - Danxuan Wu
- College of Food Science and Engineering Yangzhou University Yangzhou China
| | - Zhaoli Zhang
- College of Food Science and Engineering Yangzhou University Yangzhou China
| | - Hengpeng Wang
- College of Food Science and Engineering Yangzhou University Yangzhou China
| | - Peng Wu
- College of Food Science and Engineering Yangzhou University Yangzhou China
| | - Zhicheng Xu
- College of Food Science and Engineering Yangzhou University Yangzhou China
| | - Ziwu Gao
- College of Food Science and Engineering Yangzhou University Yangzhou China
| | | | - Mokhtar Dabbour
- Department of Agricultural and Biosystems Engineering Faculty of Agriculture Benha University Moshtohor Egypt
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A Preliminary Study on the Use of Rice Husk-Based Smoke Powder for Meatball Preservatives. J FOOD QUALITY 2022. [DOI: 10.1155/2022/7915258] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
This study examines the use of smoke powder derived from rice husks as a preservative for chicken meatballs. Rice husks were pyrolyzed in a slow pyrolysis reactor at the temperatures of 300°C (T1), 350°C (T2), and 400°C (T3) to produce liquid smoke. Each of the liquid smoke was distilled at 190°C and then converted into smoke powder by spray drying method. The smoke powder’s feasibility as a meatball preservative was examined by total plate count (TPC), total volatile base (TVB), most probable number (MPN) test of E. coli, and organoleptic (aroma, texture, and color) tests. The results showed that the TPC and TVB increased with storage time. At the storage time of 76 hours, the meatballs were no longer suitable for consumption as the TPC had exceeded the minimum limit. In meatballs with T3 smoke powder at 72-hour storage, the number of colonies was 6.87 × 104 CFU/g, indicating the TPC value has not exceeded the threshold yet. The TVB test showed that up to 72 hours of storage, the meatballs remained fresh with a TVB value of less than 0.20 mgN/g. The result of the organoleptic test also showed that meatballs could last for 72 hours. The MPN test, on the other hand, revealed that the E. coli was still permissible after 68 hours of preservation.
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Abstract
Edible coatings, including green polymers are used frequently in the food industry to improve and preserve the quality of foods. Green polymers are defined as biodegradable polymers from biomass resources or synthetic routes and microbial origin that are formed by mono- or multilayer structures. They are used to improve the technological properties without compromising the food quality, even with the purpose of inhibiting lipid oxidation or reducing metmyoglobin formation in fresh meat, thereby contributing to the final sensory attributes of the food and meat products. Green polymers can also serve as nutrient-delivery carriers in meat and meat products. This review focuses on various types of bio-based biodegradable polymers and their preparation techniques and applications in meat preservation as a part of active and smart packaging. It also outlines the impact of biodegradable polymer films or coatings reinforced with fillers, either natural or synthesized, via the green route in enhancing the physicochemical, mechanical, antimicrobial, and antioxidant properties for extending shelf-life. The interaction of the package with meat contact surfaces and the advanced polymer composite sensors for meat toxicity detection are further considered and discussed. In addition, this review addresses the research gaps and challenges of the current packaging systems, including coatings where green polymers are used. Coatings from renewable resources are seen as an emerging technology that is worthy of further investigation toward sustainable packaging of food and meat products.
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Lin M, Zou Q, Wang C, Zhang R, Li Y, Li T, Li Y. A new strategy to prepare n-HA/CS composite scaffolds with surface loading of CS microspheres. INT J POLYM MATER PO 2021. [DOI: 10.1080/00914037.2021.1960338] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Mingyue Lin
- Research Center for Nano-Biomaterial, Analytical & Testing Center, Sichuan University, Chengdu, China
| | - Qin Zou
- Research Center for Nano-Biomaterial, Analytical & Testing Center, Sichuan University, Chengdu, China
| | - Chenxin Wang
- Research Center for Nano-Biomaterial, Analytical & Testing Center, Sichuan University, Chengdu, China
| | - Rui Zhang
- Research Center for Nano-Biomaterial, Analytical & Testing Center, Sichuan University, Chengdu, China
| | - Yufan Li
- Research Center for Nano-Biomaterial, Analytical & Testing Center, Sichuan University, Chengdu, China
| | - Taihe Li
- Sichuan University-Pittsburgh Institute, Sichuan University, Chengdu, China
| | - Yubao Li
- Research Center for Nano-Biomaterial, Analytical & Testing Center, Sichuan University, Chengdu, China
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Nunes YL, de Menezes FL, de Sousa IG, Cavalcante ALG, Cavalcante FTT, da Silva Moreira K, de Oliveira ALB, Mota GF, da Silva Souza JE, de Aguiar Falcão IR, Rocha TG, Valério RBR, Fechine PBA, de Souza MCM, Dos Santos JCS. Chemical and physical Chitosan modification for designing enzymatic industrial biocatalysts: How to choose the best strategy? Int J Biol Macromol 2021; 181:1124-1170. [PMID: 33864867 DOI: 10.1016/j.ijbiomac.2021.04.004] [Citation(s) in RCA: 71] [Impact Index Per Article: 23.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2021] [Revised: 04/02/2021] [Accepted: 04/03/2021] [Indexed: 12/16/2022]
Abstract
Chitosan is one of the most abundant natural polymer worldwide, and due to its inherent characteristics, its use in industrial processes has been extensively explored. Because it is biodegradable, biocompatible, non-toxic, hydrophilic, cheap, and has good physical-chemical stability, it is seen as an excellent alternative for the replacement of synthetic materials in the search for more sustainable production methodologies. Thus being, a possible biotechnological application of Chitosan is as a direct support for enzyme immobilization. However, its applicability is quite specific, and to overcome this issue, alternative pretreatments are required, such as chemical and physical modifications to its structure, enabling its use in a wider array of applications. This review aims to present the topic in detail, by exploring and discussing methods of employment of Chitosan in enzymatic immobilization processes with various enzymes, presenting its advantages and disadvantages, as well as listing possible chemical modifications and combinations with other compounds for formulating an ideal support for this purpose. First, we will present Chitosan emphasizing its characteristics that allow its use as enzyme support. Furthermore, we will discuss possible physicochemical modifications that can be made to Chitosan, mentioning the improvements obtained in each process. These discussions will enable a comprehensive comparison between, and an informed choice of, the best technologies concerning enzyme immobilization and the application conditions of the biocatalyst.
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Affiliation(s)
- Yale Luck Nunes
- Departamento de Química Analítica e Físico-Química, Universidade Federal do Ceará, Campus do Pici, Bloco 940, CEP 60455760 Fortaleza, CE, Brazil
| | - Fernando Lima de Menezes
- Departamento de Química Analítica e Físico-Química, Universidade Federal do Ceará, Campus do Pici, Bloco 940, CEP 60455760 Fortaleza, CE, Brazil
| | - Isamayra Germano de Sousa
- Instituto de Engenharias e Desenvolvimento Sustentável, Universidade da Integração Internacional da Lusofonia Afro-Brasileira, Campus das Auroras, Redenção CEP 62790970, CE, Brazil
| | - Antônio Luthierre Gama Cavalcante
- Departamento de Química Analítica e Físico-Química, Universidade Federal do Ceará, Campus do Pici, Bloco 940, CEP 60455760 Fortaleza, CE, Brazil
| | | | - Katerine da Silva Moreira
- Departamento de Engenharia Química, Universidade Federal do Ceará, Campus do Pici, Bloco 709, Fortaleza CEP 60455760, CE, Brazil
| | - André Luiz Barros de Oliveira
- Departamento de Engenharia Química, Universidade Federal do Ceará, Campus do Pici, Bloco 709, Fortaleza CEP 60455760, CE, Brazil
| | - Gabrielly Ferreira Mota
- Instituto de Engenharias e Desenvolvimento Sustentável, Universidade da Integração Internacional da Lusofonia Afro-Brasileira, Campus das Auroras, Redenção CEP 62790970, CE, Brazil
| | - José Erick da Silva Souza
- Instituto de Engenharias e Desenvolvimento Sustentável, Universidade da Integração Internacional da Lusofonia Afro-Brasileira, Campus das Auroras, Redenção CEP 62790970, CE, Brazil
| | - Italo Rafael de Aguiar Falcão
- Instituto de Engenharias e Desenvolvimento Sustentável, Universidade da Integração Internacional da Lusofonia Afro-Brasileira, Campus das Auroras, Redenção CEP 62790970, CE, Brazil
| | - Thales Guimaraes Rocha
- Instituto de Engenharias e Desenvolvimento Sustentável, Universidade da Integração Internacional da Lusofonia Afro-Brasileira, Campus das Auroras, Redenção CEP 62790970, CE, Brazil
| | - Roberta Bussons Rodrigues Valério
- Departamento de Química Analítica e Físico-Química, Universidade Federal do Ceará, Campus do Pici, Bloco 940, CEP 60455760 Fortaleza, CE, Brazil
| | - Pierre Basílio Almeida Fechine
- Departamento de Química Analítica e Físico-Química, Universidade Federal do Ceará, Campus do Pici, Bloco 940, CEP 60455760 Fortaleza, CE, Brazil
| | - Maria Cristiane Martins de Souza
- Instituto de Engenharias e Desenvolvimento Sustentável, Universidade da Integração Internacional da Lusofonia Afro-Brasileira, Campus das Auroras, Redenção CEP 62790970, CE, Brazil
| | - José C S Dos Santos
- Instituto de Engenharias e Desenvolvimento Sustentável, Universidade da Integração Internacional da Lusofonia Afro-Brasileira, Campus das Auroras, Redenção CEP 62790970, CE, Brazil; Departamento de Engenharia Química, Universidade Federal do Ceará, Campus do Pici, Bloco 709, Fortaleza CEP 60455760, CE, Brazil.
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