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Lim TW, Choo KY, Lim RLH, Pui LP, Tan CP, Ho CW. The indigenous microbial diversity involved in the spontaneous fermentation of red dragon fruit ( Hylocereus polyrhizus) identified by means of molecular tools. Heliyon 2023; 9:e21940. [PMID: 38027851 PMCID: PMC10658323 DOI: 10.1016/j.heliyon.2023.e21940] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2023] [Revised: 10/31/2023] [Accepted: 10/31/2023] [Indexed: 12/01/2023] Open
Abstract
Red dragon fruit (RDF) is well-known for its high nutritional content, especially the red pigment betacyanins that possess high antioxidant activity. Natural fermentation is an ancient yet outstanding technique that relies on the autochthonous microbiota from fruits and vegetables surfaces to preserve and improve the nutritional values and quality of the food product. The present study was to evaluate and identify the indigenous microbial community (bacteria and fungi) that are involved in the natural fermentation of RDF. Results revealed a total of twenty bacterial pure cultures and nine fungal pure cultures were successfully isolated from fermented red dragon fruit drink (FRDFD). For the first time, the PCR amplification of 16S rRNA and ITS regions and sequence analysis suggested nine genera of bacteria and three genera of fungi (Aureobasidium pullulans, Clavispora opuntiae, and Talaromyces aurantiacus) present in the FRDFD. Four dominant (≥10 % isolates) bacteria species identified from FRDFD were Klebsiella pneumonia, Brevibacillus parabrevis, Bacillus tequilensis and Bacillus subtilis. The carbohydrate fermentation test showed that all the indigenous microbes identified were able to serve as useful starter culture by fermenting sucrose and glucose, thereby producing acid to lower the pH of FRDFD to around pH 4 for better betacyanins stability. The present study provides a more comprehensive understanding of the indigenous microbial community that serves as the starter culture in the fermentation of RDF. Besides, this study provides a useful guide for future research to be conducted on studying the rare bacterial strains (such as B. tequilensis) identified from the FRDFD for their potential bioactivities and applications in medical treatment and functional foods industries.
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Affiliation(s)
- Teck Wei Lim
- Department of Biotechnology, Faculty of Applied Sciences, UCSI University, No. 1, Jalan Menara Gading, UCSI Heights, 56000, Cheras, Kuala Lumpur, Malaysia
- Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, No. 1, Jalan Menara Gading, UCSI Heights, 56000, Cheras, Kuala Lumpur, Malaysia
| | - Kah Yee Choo
- Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, No. 1, Jalan Menara Gading, UCSI Heights, 56000, Cheras, Kuala Lumpur, Malaysia
| | - Renee Lay Hong Lim
- Department of Biotechnology, Faculty of Applied Sciences, UCSI University, No. 1, Jalan Menara Gading, UCSI Heights, 56000, Cheras, Kuala Lumpur, Malaysia
| | - Liew Phing Pui
- Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, No. 1, Jalan Menara Gading, UCSI Heights, 56000, Cheras, Kuala Lumpur, Malaysia
| | - Chin Ping Tan
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia (UPM), 43400, Serdang, Selangor, Malaysia
| | - Chun Wai Ho
- Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, No. 1, Jalan Menara Gading, UCSI Heights, 56000, Cheras, Kuala Lumpur, Malaysia
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Lim TW, Lim RLH, Pui LP, Tan CP, Ho CW. Synergistic enhancing effect of xanthan gum, carboxymethyl cellulose and citric acid on the stability of betacyanins in fermented red dragon fruit ( Hylocereus polyrhizus) drink during storage. Heliyon 2023; 9:e21025. [PMID: 37876430 PMCID: PMC10590944 DOI: 10.1016/j.heliyon.2023.e21025] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2023] [Revised: 09/23/2023] [Accepted: 10/13/2023] [Indexed: 10/26/2023] Open
Abstract
Nowadays, the demand for using healthy natural pigments (betacyanins) in the food industry is increasing. The present study aimed to overcome the circumstances that render the betacyanins instability in the red dragon fruit drink using mild approaches. These included optimised fermentation, incorporation of anionic polysaccharide mixture solution [xanthan gum (XG, 0.30-0.40 %, w/v) and carboxymethyl cellulose (CMC, 0.50-0.90 %, w/v)] and also addition of citric acid (CA, 0.05-0.20 %, w/v). The results of this study showed that the hydrocolloid mixture solution of XG and CMC significantly increased the samples' viscosity, pH and °Brix but reduced the aw, while betacyanins concentration had no significant change. The incorporation of CA at increasing concentration only reduced the samples' pH significantly without affecting the viscosity, aw and °Brix. Among all fermented samples, Formulation 3E (0.40 % XG + 0.50 % CMC + 0.20 % CA) had achieved the desired commercial reference viscosity while also successfully minimised betacyanins degradation from 60.18 % to 14.72 %, had the best pH stability and no significant change in viscosity, aw and °Brix values after 4-week storage at 25 °C. The fermented red dragon fruit drink with betacyanins stabilised by Formulation 3E can be produced and served as an independent functional drink product and as a stable, functional ingredient (natural colourant) for the food industry.
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Affiliation(s)
- Teck Wei Lim
- Department of Biotechnology, Faculty of Applied Sciences, UCSI University, No. 1, Jalan Menara Gading, UCSI Heights, 56000 Cheras, Kuala Lumpur, Malaysia
- Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, No. 1, Jalan Menara Gading, UCSI Heights, 56000 Cheras, Kuala Lumpur, Malaysia
| | - Renee Lay Hong Lim
- Department of Biotechnology, Faculty of Applied Sciences, UCSI University, No. 1, Jalan Menara Gading, UCSI Heights, 56000 Cheras, Kuala Lumpur, Malaysia
| | - Liew Phing Pui
- Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, No. 1, Jalan Menara Gading, UCSI Heights, 56000 Cheras, Kuala Lumpur, Malaysia
| | - Chin Ping Tan
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia (UPM), 43400 Serdang, Selangor, Malaysia
| | - Chun Wai Ho
- Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, No. 1, Jalan Menara Gading, UCSI Heights, 56000 Cheras, Kuala Lumpur, Malaysia
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Abdul Kalam Saleena L, Chang SK, Simarani K, Arunachalam KD, Thammakulkrajang R, How YH, Pui LP. A comprehensive review of Bifidobacterium spp: as a probiotic, application in the food and therapeutic, and forthcoming trends. Crit Rev Microbiol 2023:1-17. [PMID: 37551693 DOI: 10.1080/1040841x.2023.2243617] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2023] [Revised: 07/03/2023] [Accepted: 07/26/2023] [Indexed: 08/09/2023]
Abstract
Recently, more consumers are interested in purchasing probiotic food and beverage products that may improve their immune health. The market for functional foods and beverages that include Bifidobacterium is expanding because of their potential uses in both food and therapeutic applications. However, maintaining Bifidobacterium's viability during food processing and storage remains a challenge. Microencapsulation technique has been explored to improve the viability of Bifidobacterium. Despite the technical, microbiological, and economic challenges, the market potential for immune-supporting functional foods and beverages is significant. Additionally, there is a shift toward postbiotics as a solution for product innovation, a promising postbiotic product that can be incorporated into various food and beverage formats is also introduced in this review. As consumers become more health-conscious, future developments in the functional food and beverage market discussed in this review could serve as a reference for researchers and industrialist.
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Affiliation(s)
| | - Sui Kiat Chang
- Department of Allied Health Sciences, Faculty of Science, Universiti Tunku Abdul Rahman Kampar, Perak, Malaysia
| | - Khanom Simarani
- Faculty of Science, Institute Biological Sciences, University of Malaya, Kuala Lumpur, Malaysia
| | - Kantha Deivi Arunachalam
- Directorate of Research, Center For Environmental Nuclear Research, SRM Institute of Science and Technology, SRM Nagar, Chennai, India
- Faculty of Sciences, Marwadi University, Rajkot, India
| | | | - Yu Hsuan How
- Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, Kuala Lumpur, Malaysia
| | - Liew Phing Pui
- Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, Kuala Lumpur, Malaysia
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Tirta GD, Martin L, Bani MD, Kho K, Pramanda IT, Pui LP, How YH, Lim CSY, Devanthi PVP. Spray Drying Encapsulation of Pediococcus acidilactici at Different Inlet Air Temperatures and Wall Material Ratios. Foods 2022; 12:foods12010165. [PMID: 36613381 PMCID: PMC9818494 DOI: 10.3390/foods12010165] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2022] [Revised: 12/17/2022] [Accepted: 12/24/2022] [Indexed: 12/31/2022] Open
Abstract
Pediococcus acidilactici has gained research and commercial interest due to its outstanding probiotic properties, yet its survival during storage and consumption requires improvement. This study aims to enhance P. acidilactici survival using spray drying encapsulation. Different inlet air temperatures (120 °C, 150 °C, and 170 °C) and whey protein isolate (WPI):gum arabic (GA) ratios (1:1, 3:1, 1:3) were tested. Cell viability was significantly (p < 0.05) affected by the inlet temperature but not the WPI:GA ratio. Increasing the inlet temperature to 170 °C significantly decreased P. acidilactici viability by 1.36 log cycles, from 8.61 log CFU/g to 7.25 log CFU/g. The inlet temperature of 150 °C resulted in a powder yield (63.12%) higher than at 120 °C (58.97%), as well as significantly (p < 0.05) lower moisture content (5.71%) and water activity (aw 0.21). Viable cell counts in all encapsulated P. acidilactici were maintained at 5.24−6.75 log CFU/g after gastrointestinal tract (GIT) simulation, with WPI:GA of 3:1 and inlet temperature 150 °C having the smallest log reduction (0.3 log cycles). All samples containing different WPI:GA ratios maintained sufficient viability (>7 log CFU/g) during the first three weeks of storage at 25 °C. These results could provide insights for further developing P. acidilactici as commercial probiotic products.
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Affiliation(s)
- Gabriella Devina Tirta
- Department of Biotechnology, School of Life Sciences, Indonesia International Institute for Life Sciences, Pulomas Barat Kavling 88, Jakarta 13210, Indonesia
| | - Leon Martin
- Department of Biotechnology, School of Life Sciences, Indonesia International Institute for Life Sciences, Pulomas Barat Kavling 88, Jakarta 13210, Indonesia
| | - Mario Donald Bani
- Department of Biotechnology, School of Life Sciences, Indonesia International Institute for Life Sciences, Pulomas Barat Kavling 88, Jakarta 13210, Indonesia
| | - Katherine Kho
- Department of Biotechnology, School of Life Sciences, Indonesia International Institute for Life Sciences, Pulomas Barat Kavling 88, Jakarta 13210, Indonesia
| | - Ihsan Tria Pramanda
- Department of Biotechnology, School of Life Sciences, Indonesia International Institute for Life Sciences, Pulomas Barat Kavling 88, Jakarta 13210, Indonesia
| | - Liew Phing Pui
- Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, Jalan Menara Gading, UCSI Heights, Cheras, Kuala Lumpur 56000, Malaysia
| | - Yu Hsuan How
- Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, Jalan Menara Gading, UCSI Heights, Cheras, Kuala Lumpur 56000, Malaysia
| | - Crystale Siew Ying Lim
- Department of Biotechnology, Faculty of Applied Sciences, UCSI University, Jalan Menara Gading, UCSI Heights, Cheras, Kuala Lumpur 56000, Malaysia
| | - Putu Virgina Partha Devanthi
- Department of Biotechnology, School of Life Sciences, Indonesia International Institute for Life Sciences, Pulomas Barat Kavling 88, Jakarta 13210, Indonesia
- Correspondence:
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Sriket C, Niwet J, Pui LP, Yarnpakdee S, Senphan T. Effects of different processes on characteristics and properties of bio‐calcium from hybrid catfish (P
angasianodon gigas x Pangasianodon hypophthalmus
). Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.16252] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Chodsana Sriket
- Department of International Professional in Culinary Arts, Faculty of International Hospitality Industry Dusit Thani College Bangkok 10250 Thailand
| | - Janejira Niwet
- Program in Food Science and Technology, Faculty of Engineering and Agro‐Industry Maejo University Sansai, Chiangmai 50290 Thailand
| | - Liew Phing Pui
- Department of Food Science with Nutrition, Faculty of Applied Sciences UCSI University No.1, Jalan Menara Gading, UCSI Heights, 56000 Cheras Kuala Lumpur Malaysia
| | - Suthasinee Yarnpakdee
- Division of Marine Product Technology, Faculty of Agro‐Industry Chiang Mai University Chiang Mai Thailand
| | - Theeraphol Senphan
- Program in Food Science and Technology, Faculty of Engineering and Agro‐Industry Maejo University Sansai, Chiangmai 50290 Thailand
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Wai SN, How YH, Saleena LAK, Degraeve P, Oulahal N, Pui LP. Chitosan-Sodium Caseinate Composite Edible Film Incorporated with Probiotic Limosilactobacillus fermentum: Physical Properties, Viability, and Antibacterial Properties. Foods 2022; 11:foods11223583. [PMID: 36429174 PMCID: PMC9689195 DOI: 10.3390/foods11223583] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2022] [Revised: 10/26/2022] [Accepted: 10/28/2022] [Indexed: 11/12/2022] Open
Abstract
Single-use synthetic plastics that are used as food packaging is one of the major contributors to environmental pollution. Hence, this study aimed to develop a biodegradable edible film incorporated with Limosilactobacillus fermentum. Investigation of the physical and mechanical properties of chitosan (CS), sodium caseinate (NaCas), and chitosan/sodium caseinate (CS/NaCas) composite films allowed us to determine that CS/NaCas composite films displayed higher opacity (7.40 A/mm), lower water solubility (27.6%), and higher Young's modulus (0.27 MPa) compared with pure CS and NaCas films. Therefore, Lb. fermentum bacteria were only incorporated in CS/NaCas composite films. Comparison of the physical and mechanical properties of CS/NaCas composite films incorporated with bacteria with those of control CS/NaCas composite films allowed us to observe that they were not affected by the addition of probiotics, except for the flexibility of films, which was improved. The Lb. fermentum incorporated composite films had a 0.11 mm thickness, 17.9% moisture content, 30.8% water solubility, 8.69 A/mm opacity, 25 MPa tensile strength, and 88.80% elongation at break. The viability of Lb. fermentum after drying the films and the antibacterial properties of films against Escherichia coli O157:H7 and Staphylococcus aureus ATCC 29213 were also evaluated after the addition of Lb. fermentum in the composite films. Dried Lb. fermentum composite films with 6.65 log10 CFU/g showed an inhibitory effect against E. coli and S. aureus (0.67 mm and 0.80 mm inhibition zone diameters, respectively). This shows that the Lb.-fermentum-incorporated CS/NaCas composite film is a potential bioactive packaging material for perishable food product preservation.
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Affiliation(s)
- Seat Ni Wai
- Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, Kuala Lumpur 56000, Malaysia
| | - Yu Hsuan How
- Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, Kuala Lumpur 56000, Malaysia
| | - Lejaniya Abdul Kalam Saleena
- Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, Kuala Lumpur 56000, Malaysia
| | - Pascal Degraeve
- BioDyMIA Research Unit, Université Claude Bernard Lyon 1, ISARA Lyon, 155 Rue Henri de Boissieu, F-01 000 Bourg en Bresse, France
| | - Nadia Oulahal
- BioDyMIA Research Unit, Université Claude Bernard Lyon 1, ISARA Lyon, 155 Rue Henri de Boissieu, F-01 000 Bourg en Bresse, France
| | - Liew Phing Pui
- Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, Kuala Lumpur 56000, Malaysia
- Correspondence: ; Tel.: +60-3-9101-8880
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Yap KL, Kong I, Abdul Kalam Saleena L, Pui LP. 3D Printed gelatin film with Garcinia atroviridis extract. J Food Sci Technol 2022; 59:4341-4351. [PMID: 36193470 PMCID: PMC9525530 DOI: 10.1007/s13197-022-05508-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/08/2022] [Accepted: 05/23/2022] [Indexed: 06/16/2023]
Abstract
Active packaging, such as edible film with antibacterial properties, can help extend the shelf life of food. The research aimed to develop a 3D printed gelatin edible film by using glycerol and Garcinia atroviridis extract (GAE). Mechanical properties of gelatin gel, physical, mechanical, and antimicrobial properties of edible film with glycerol and GAE were determined. Water solubility, total colour difference, and elongation of break of gelatin edible film increased as glycerol concentration increased (0-25% w/w), whereas tensile strength and Young's modulus value decreased from 26.5 to 4.64 MPa and 3.04 to 0.13 MPa, respectively. On the other hand, increasing GAE from 1 to 4% (w/w) increases elongation at break from 40.83 to 98.27%, while decreasing edible film tensile strength and gelatin gel hardness value from 8.94 to 6.21 MPa and 1848.67 to 999.67 g, respectively. Using 20% (w/w) glycerol and 4% (w/w) GAE, the best 3D printed film with low tensile strength (6.21 MPa), high elongation at break (98.27%), and antibacterial activity against S. aureus with 7.23 mm zone of inhibition was developed. It seems to have a great potentiality as an active packaging material for 3D printed gelatin edible film.
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Affiliation(s)
- Kai Lin Yap
- Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, 1, Jalan Puncak Menara Gading, Taman Connaught, Cheras, 56000 Kuala Lumpur, Malaysia
| | - Ianne Kong
- Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, 1, Jalan Puncak Menara Gading, Taman Connaught, Cheras, 56000 Kuala Lumpur, Malaysia
| | - Lejaniya Abdul Kalam Saleena
- Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, 1, Jalan Puncak Menara Gading, Taman Connaught, Cheras, 56000 Kuala Lumpur, Malaysia
| | - Liew Phing Pui
- Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, 1, Jalan Puncak Menara Gading, Taman Connaught, Cheras, 56000 Kuala Lumpur, Malaysia
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Elaine E, Fong EL, Pui LP, Goh KM, Nyam KL. The frying stability comparison of refined palm oil, canola oil, corn oil, groundnut oil, and sunflower oil during intermittent frying of french fries. Food Measure 2022. [DOI: 10.1007/s11694-022-01646-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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9
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Ng XY, Lejaniya AKS, Carolyn LL, Pui LP. Development of Oyster Mushroom Powder Incorporated Noodles with Wheat, Chickpea, and Corn Flour. Journal of Culinary Science & Technology 2022. [DOI: 10.1080/15428052.2022.2123292] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
Affiliation(s)
- Xin Yi Ng
- Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, Kuala Lumpur, Malaysia
| | | | - Loong Lim Carolyn
- Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, Kuala Lumpur, Malaysia
| | - Liew Phing Pui
- Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, Kuala Lumpur, Malaysia
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How YH, Teo MYM, In LLA, Yeo SK, Pui LP. Development of fermented milk using food-grade recombinant Lactococcus lactis NZ3900. NFS Journal 2022. [DOI: 10.1016/j.nfs.2022.07.001] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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Abstract
This review features different powdered fruits with optimal storage stability and physiochemical parameters. Spray-drying parameters, such as temperatures and flow rate, can affect the physical properties of powders. Carrier agents provide powders with various favorable qualities, e.g. good flow rate. Commercial spray-drying of fruit juice knows different carrier agents.
The review involved scientific and methodological publications, conference papers, patents, regulatory papers, and Internet resources. They were subjected to grouping, categorization, comparative analysis, and consolidation.
Inlet temperature, maltodextrin concentration, and air flow rate of spray-drying increased the powder yield but decreased the moisture content. Inlet temperature, maltodextrin concentration, and feed flow rate affected the solubility. Effects of atomization rate, air flow rate and free flow rate were assessed in terms of yield, moisture content, hygroscopicity, and solubility.
The article introduces the fundamentals of spray-drying and describes the effect of each spray-drying parameter on the powder quality. The list of parameters included inlet air temperature, atomization rate, air flow, and feed flow rate. We also evaluated the impacts of various carrier agents on the powder quality. The article contributed to a better understanding of how variable parameters affect the quality of food powders. The results provide the food industry with better choice options to adopt certain parameters for specific production needs.
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Venecia W, Lim Lee Y, Lejaniya AKS, Iwan SM, Pui LP. Physicochemical Properties and Detection of Glucose Syrup Adulterated Kelulut (
Heterotrigona Itama)
Honey Using
Near‐Infrared
Spectroscopy. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16686] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Woeng Venecia
- Department of Food Science and Nutrition, Faculty of Applied Sciences UCSI University 56000 Kuala Lumpur Malaysia
| | - Ying Lim Lee
- Department of Food Science and Nutrition, Faculty of Applied Sciences UCSI University 56000 Kuala Lumpur Malaysia
| | - Abdul Kalam Saleena Lejaniya
- Department of Food Science and Nutrition, Faculty of Applied Sciences UCSI University 56000 Kuala Lumpur Malaysia
| | - Solihin Mahmud Iwan
- Department of Mechanical Engineering, Faculty of Engineering, Technology and Built Environment UCSI University 56000 Kuala Lumpur Malaysia
| | - Liew Phing Pui
- Department of Food Science and Nutrition, Faculty of Applied Sciences UCSI University 56000 Kuala Lumpur Malaysia
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13
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Kong I, Degraeve P, Pui LP. Polysaccharide-Based Edible Films Incorporated with Essential Oil Nanoemulsions: Physico-Chemical, Mechanical Properties and Its Application in Food Preservation—A Review. Foods 2022; 11:foods11040555. [PMID: 35206032 PMCID: PMC8871330 DOI: 10.3390/foods11040555] [Citation(s) in RCA: 26] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2021] [Revised: 01/19/2022] [Accepted: 01/19/2022] [Indexed: 02/04/2023] Open
Abstract
Edible films with essential oils (EOs) are becoming increasingly popular as an alternative to synthetic packaging due to their environmentally friendly properties and ability as carriers of active compounds. However, the required amounts of EOs to impart effective antimicrobial properties generally exceed the organoleptic acceptance levels. However, by nanoemulsifying EOs, it is possible to increase their antimicrobial activity while reducing the amount required. This review provides an overview of the physico-chemical and mechanical properties of polysaccharide-based edible films incorporated with EOs nanoemulsions and of their application to the preservation of different food types. By incorporating EOs nanoemulsions into the packaging matrix, these edible films can help to extend the shelf-life of food products while also improving the quality and safety of the food product during storage. It can be concluded that these edible films have the potential to be used in the food industry as a green, sustainable, and biodegradable method for perishable foods preservation.
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Affiliation(s)
- Ianne Kong
- Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, Jalan Menara Gading, UCSI Heights, Cheras, Kuala Lumpur 56000, Malaysia;
| | - Pascal Degraeve
- BioDyMIA Research Unit, Univ Lyon, Université Claude Bernard Lyon 1, ISARA Lyon, 155 rue Henri de Boissieu, F-01 000 Bourg en Bresse, France;
| | - Liew Phing Pui
- Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, Jalan Menara Gading, UCSI Heights, Cheras, Kuala Lumpur 56000, Malaysia;
- Correspondence:
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14
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Lai PY, How YH, Pui LP. MICROENCAPSULATION OF BIFIDOBACTERIUM LACTIS Bi-07 WITH GALACTOOLIGOSACCHARIDES USING CO-EXTRUSION TECHNIQUE. J microb biotech food sci 2022. [DOI: 10.55251/jmbfs.2416] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022] Open
Abstract
Probiotics play an important role in human gut health. However, it remains a challenge to maintain the viability of probiotics throughout the gastrointestinal transit. Hence, this study aimed to microencapsulate Bifidobacterium lactis Bi-07 with galactooligosaccharides (GOS) using the co-extrusion technique. Optimization of calcium chloride (1.0% w/v to 3.0% w/v) and GOS concentration (1.0% w/v to 5.0% w/v) were performed in the encapsulation of B. lactis Bi-07 based on bead size and microencapsulation efficiency. The study found that microbead prepared with 1.5% (w/v) sodium alginate, 2.0% (w/v) calcium chloride and 3.0% (w/v) GOS showed the highest microencapsulation efficiency. The size of the bead produced was 735.69 μm with the highest microencapsulation efficiency of more than 94%. Besides, the microencapsulation efficiency and bead size were compared between B. lactis Bi-07 beads with or without GOS. Results showed that the encapsulated B. lactis Bi-07 with GOS was had a larger bead size and lower microencapsulation efficiency than encapsulated probiotic cells without GOS. Furthermore, the encapsulated B. lactis Bi-07 and free cells were subjected to simulated gastrointestinal treatment where the cell viability was evaluated. Encapsulated B. lactis Bi-07 with GOS showed higher cell viability than encapsulated B. lactis Bi-07 without GOS and free cells after the simulated gastrointestinal treatment. The viable cell count of encapsulated B. lactis Bi-07 with GOS remained more than 107 CFU/mL. This showed that the optimized encapsulated B. lactis Bi-07 with GOS could survive the human gastrointestinal to confer health benefits and the potential to be incorporated into functional foods.
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15
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Chang LS, Lau KQ, Tan CP, Yusof YA, Nyam KL, Pui LP. Production of ‘kedondong’ (Spondias cytherea Sonnerat) powder as affected by different drying methods [pdf]. Acta Sci Pol Technol Aliment 2021. [DOI: 10.17306/j.afs.2021.0903] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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16
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Chang LS, Lau KQ, Tan CP, Yusof YA, Nyam KL, Pui LP. Production of ‘kedondong’ (Spondias cytherea Sonnerat) powder as affected by different drying methods. Acta Sci Pol Technol Aliment 2021; 20:417-421. [PMID: 34724366 DOI: 10.17306/j.afs.0903] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
Abstract
BACKGROUND ‘Kedondong’ fruit is regarded as an exotic fruit that is gaining popularity due to its deliciousness and pleasant flavour. However, this fruit has a short shelf life, leading to problems with postharvest loss. In order to prevent losses, the fruit could be produced as a value-added product. In this study, the ‘kedondong’ fruit was preserved by drying into powder using different drying methods. METHODS The kedondong powder was dried using five methods: convection oven drying, vacuum drying, spray drying, drum drying and freeze drying. The physical properties, flowability and DPPH radical scavenging ability of dried kedondong powder were examined. RESULTS Spray-dried powder provided the significantly (p ≤ 0.05) highest process yield, which was 54.93%. All the powder produced had a low moisture content (3.03 to 5.66%) and water activity (0.19–0.37). Visually, whitish and fine powders were observed on spray-dried and freeze-dried samples, while convection oven-dried and vacuum-dried powder appeared yellowish and coarse. The pH of the reconstituted powders varied from 2.71 to 2.83, where drum-dried powder was the most acidic. Spray-dried powder showed the highest wettability and shortest dissolution time, which was 172.65 s and 10.55 s, respectively. With the exception of drum-dried powder, all the dried powders were classified as non-caking powders. The bulk and tapped density of the powders ranged from 0.32 to 0.70 g/mL and 0.38 to 0.86 g/mL, respectively. Vacuum-dried powder had very good flowability, convection oven-dried and drum-dried powder had good flowability, while spray-dried and drum-dried powder had fair flowability. Antioxidant assay showed that freeze-dried powder exhibited the highest free radical scavenging activity (IC50 = 701.29 μg/mL). CONCLUSIONS This study indicates that spray-dried kedondong powder has great potential in the food industry due to its high process yield and better powder quality. Meanwhile, freeze drying best preserved the antioxidant properties of the powder, which could potentially be used as a functional ingredient as a result. This study is important for the fruit processing industry as it offers an alternative for the farmer to produce kedondong fruit powder because the fruit has a short shelf life. Converting the fruit into powder can diversify the resulting produce into different applications, such as fruit juice, beverages, jam and other food products.
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Affiliation(s)
- Lee Sin Chang
- Department of Food Sciences, Universiti Kebangsaan Malaysia, Selangor, Malaysia
| | - Kar Qi Lau
- Department of Food Science and Nutrition, UCSI University, Kuala Lumpur, Malaysia
| | - Chin Ping Tan
- Department of Food Technology, Universiti Putra Malaysia, Selangor, Malaysia
| | - Yus Aniza Yusof
- Department of Process and Food Engineering, Universiti Putra Malaysia, Selangor, Malaysia
| | - Kar Lin Nyam
- Department of Food Science and Nutrition, UCSI University, Kuala Lumpur, Malaysia
| | - Liew Phing Pui
- Department of Food Science and Nutrition, UCSI University, Kuala Lumpur, Malaysia
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17
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Tan CH, Kong I, Irfan U, Solihin MI, Pui LP. Edible Oils Adulteration: A Review on Regulatory Compliance and Its Detection Technologies. J Oleo Sci 2021; 70:1343-1356. [PMID: 34497179 DOI: 10.5650/jos.ess21109] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Various events of edible oils adulteration with inferior ingredients were reported regularly in recent years. This review is aimed to provide an overview of edible oils adulteration practices, regulatory compliance and detection technologies. Many detection technologies for edible oils adulteration were developed in the past such as methods that are based on chromatography or spectroscopy. Electrochemical sensors like electric nose and tongue are also gaining popularity in the detection of adulterated virgin olive oil and virgin coconut oil. It can be concluded that these detection technologies are essential in the combat with food adulterers and can be improved.
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Affiliation(s)
- Choon Hui Tan
- Functional Food Research Group, Faculty of Applied Sciences, UCSI University.,Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University
| | - Ianne Kong
- Functional Food Research Group, Faculty of Applied Sciences, UCSI University
| | - Umair Irfan
- Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University
| | - Mahmud Iwan Solihin
- Mechanical and Mechatronics Department, Faculty of Engineering, Technology and Built Environment, UCSI University
| | - Liew Phing Pui
- Functional Food Research Group, Faculty of Applied Sciences, UCSI University.,Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University
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18
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Leaw ZE, Kong I, Pui LP. 3D printed corn starch–gelatin film with glycerol and hawthorn berry (
Crataegus pinnatifida
) extract. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15752] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Zhee Enn Leaw
- Department of Food Science and Nutrition, Faculty of Applied Sciences UCSI University Kuala Lumpur Malaysia
| | - Ianne Kong
- Department of Food Science and Nutrition, Faculty of Applied Sciences UCSI University Kuala Lumpur Malaysia
| | - Liew Phing Pui
- Department of Food Science and Nutrition, Faculty of Applied Sciences UCSI University Kuala Lumpur Malaysia
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19
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Pui LP, Mohammed AS, Ghazali HM. Characterization of crude 5'-phosphodiesterase from germinated adzuki (Vigna angularis L.) beans. Acta Sci Pol Technol Aliment 2021; 19:319-331. [PMID: 32978914 DOI: 10.17306/j.afs.0804] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
Abstract
BACKGROUND 5'-Phosphodiesterase (5'-PDE) is an enzyme that hydrolyzes RNA to form 5'-inosine monophosphate (5'-IMP) and 5'-guanosine monophosphate (5'-GMP). These 5'-nucleotides can function as flavor enhancers. Adzuki beans (Vigna angularis L.) are found to be high in 5'-PDE. METHODS 5'-phosphodiesterase (5'-PDE) enzyme was characterized from adzuki beans, in which the optimum pH and temperature were determined. In addition, the stability of 5'-PDE was assessed at different pH and temperature. The effects of cations and EDTA were evaluated to characterize the 5'-PDE enzymes further. RESULTS The alkaline 5'-phosphodiesterase has an optimum pH of 8.5. This enzyme is also thermostable, with an optimum temperature of 80°C. The stability in terms of temperature and pH was also determined, and was found to be stable in the pH range of 7.0-8.5. This enzyme was found to retain more than 80% of its activity for 4 days at 60 and 65°C. In addition, the effects of 14 different metal ions, 4 types of detergents and ethylenediaminetetraacetic acid (EDTA) on 5'-PDE were studied. Ca2+, K+, Mg2+ and Li+ activated 5'-PDE while Na+, Zn2+, Ni+, Hg+, Cu2+, Pb2+, Fe2+, Al3+, Ba2+ and Co2+ were inhibitory. EDTA, Triton X-100 and sodium dodecyl sulfate (SDS) were strong inhibitors of 5'-PDE, while Tween 80 and Tween 20 were slightly inhibitory. The effects of cations and EDTA suggest that 5'-PDE from adzuki beans is a metalloenzyme. CONCLUSIONS Although 5'-PDE from adzuki beans has a high temperature optimum of 80°C, the enzyme is more stable at 60°C, and different cations affected the activity of the enzyme differently.
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Affiliation(s)
- Liew Phing Pui
- Department of Food Science with Nutrition, UCSI University, Kuala Lumpur, Malaysia
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20
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Tan CH, Lee CJ, Tan SN, Poon DTS, Chong CYE, Pui LP. Red Palm Oil: A Review on Processing, Health Benefits and Its Application in Food. J Oleo Sci 2021; 70:1201-1210. [PMID: 34373407 DOI: 10.5650/jos.ess21108] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
This review is aimed to provide a comprehensive overview of the physicochemical properties and extraction processes of red palm oil, its nutritional properties and applications in food. Crude palm oil is firstly extracted from the fruit mesocarp and processed into red palm oil using pre-treatment of crude palm oil, with deacidification steps, and deodorization via short-path distillation. These processes help to retain β-carotene and vitamin E in red palm oil. Palmitic, stearic and myristic acids are the saturated fatty acids in red palm oil, while the unsaturated fatty acids are oleic, linoleic and linolenic acids. It is reported to overcome vitamin A deficiency, promote heart health and have anti-cancer properties.
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Affiliation(s)
- Choon Hui Tan
- Department of Food Science and Nutrition, Faculty of Applied Science, UCSI University
| | - Chao Jie Lee
- Department of Food Science and Nutrition, Faculty of Applied Science, UCSI University
| | - Sze Ning Tan
- Department of Food Science and Nutrition, Faculty of Applied Science, UCSI University
| | - Dickson Tik Sang Poon
- Department of Food Science and Nutrition, Faculty of Applied Science, UCSI University
| | - Cheryl Yi Ern Chong
- Department of Food Science and Nutrition, Faculty of Applied Science, UCSI University
| | - Liew Phing Pui
- Department of Food Science and Nutrition, Faculty of Applied Science, UCSI University
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21
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Tan SH, Pui LP, Solihin MI, Keat KS, Lim WH, Ang CK. Physicochemical analysis and adulteration detection in Malaysia stingless bee honey using a handheld near‐infrared spectrometer. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15576] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Shi Hui Tan
- Food Science with Nutrition Department, Faculty of Applied Sciences UCSI University Kuala Lumpur Malaysia
| | - Liew Phing Pui
- Food Science with Nutrition Department, Faculty of Applied Sciences UCSI University Kuala Lumpur Malaysia
| | - Mahmud Iwan Solihin
- Mechanical and Mechatronics Engineering Department, Faculty of Engineering UCSI University Kuala Lumpur Malaysia
| | - Kong Seah Keat
- Mechanical and Mechatronics Engineering Department, Faculty of Engineering UCSI University Kuala Lumpur Malaysia
| | - Wei Hong Lim
- Mechanical and Mechatronics Engineering Department, Faculty of Engineering UCSI University Kuala Lumpur Malaysia
| | - Chun Kit Ang
- Mechanical and Mechatronics Engineering Department, Faculty of Engineering UCSI University Kuala Lumpur Malaysia
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22
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Pui LP, Karim R, Yusof YA, Wong CW, Ghazali HM. Effects of inlet temperature and carrier concentration on spray-dried ‘cempedak’ (Artocarpus integer) fruit powder and its reconstitution properties [pdf]. Acta Sci Pol Technol Aliment 2021. [DOI: 10.17306/j.afs.2021.0801] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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23
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Pui LP, Karim R, Yusof YA, Wong CW, Ghazali HM. Effects of inlet temperature and carrier concentration on spray-dried 'cempedak' (Artocarpus integer) fruit powder and its reconstitution properties. Acta Sci Pol Technol Aliment 2021; 20:135-148. [PMID: 33884852 DOI: 10.17306/j.afs.0801] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
Abstract
BACKGROUND 'Cempedak' (Artocarpus integer) is an aromatic fruit which is similar to jackfruit. Although it is rich in vitamin A and is consumed fresh, the fruit has a short shelf life. Hence, it can be converted through a spray-drying process, to form powder, which is more stable. Powder flow properties are important when considering storage, while its reconstitution characteristics are critical for the consumer to make juice from the product. METHODS The parameters of spray-dried 'cempedak' fruit powder under study include inlet air temperature (140-180°C) and maltodextrin (DE 10) concentrations (5-15% w/w). Response surface methodology involving 14 runs was used to assess the effects of inlet temperature and maltodextrin on the powder flow properties and reconstitution properties of the spray-dried 'cempedak' powder. RESULTS Out of the tested responses, only bulk density, change in cake height ratio, and water solubility index had a high coefficient of determination value. Inlet air temperature was found to be the main parameter to affect the bulk density, caking and water solubility index, when compared to maltodextrin concentration. By setting minimization of caking and maximization of water solubility index as the main determinants, the optimal parameters of 160°C inlet temperature and 15% (w/w) maltodextrin DE10 were generated, with a desirability of 0.697. CONCLUSIONS The powder produced under optimal conditions (160°C and 15% w/w maltodextrin) had a low bulk density (480.01 kg/m3), low caking properties (0.17 change in cake height ratio), and a high solubility index (88.69). This indicates that the powder is stable to be stored (without caking) and will have good reconstitution when added to water.
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Affiliation(s)
- Liew Phing Pui
- Department of Food Science, Faculty of Applied Sciences, UCSI University, Kuala Lumpur, Malaysia
| | - Roselina Karim
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Selangor, Malaysia
| | - Yus Aniza Yusof
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, Selangor, Malaysia
| | - Chen Wai Wong
- Department of Biotechnology, Faculty of Applied Sciences, UCSI University, Kuala Lumpur, Malaysia
| | - Hasanah Mohd Ghazali
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Selangor, Malaysia
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24
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Tan LF, Elaine E, Pui LP, Nyam KL, Yusof YA. Development of chitosan edible film incorporated with Chrysanthemum morifolium essential oil [pdf]. Acta Sci Pol Technol Aliment 2021. [DOI: 10.17306/j.afs.2021.0771] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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25
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Tan LF, Elaine E, Pui LP, Nyam KL, Yusof YA. Development of chitosan edible film incorporated with Chrysanthemum morifolium essential oil. Acta Sci Pol Technol Aliment 2021; 20:55-66. [PMID: 33449520 DOI: 10.17306/j.afs.0771] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
Abstract
BACKGROUND Biodegradable food packaging has improved in quality with recent research incorporating natural extracts for functionality purposes. This research aims to develop chitosan film with Chrysanthemum morifolium essential oil to improve the shelf life of fresh raw chicken and beef. METHODS 1.5% (w/v) chitosan films with Chrysanthemum morifolium essential oil (0% to 6% (v/v)) were produced through homogenization, the casting of a film solution in a petri dish and convection drying. The edible film was evaluated in terms of its physical (color, thickness, water vapor permeability), mechanical (puncture strength, tensile strength, elongation at break) and chemical properties (antioxidant assay, Fourier Transform Infrared Spectroscopy (FTIR)). RESULTS With an increasing concentration of Chrysanthemum morifolium in the chitosan film, the test values of physical properties such as tensile strength, puncture force, and elongation at break declined significantly. However, the thickness, water permeability, and color profile (L*, a*, b*) values of the chitosan film increased. Similarly, the scavenging effect of antioxidant assay increased (from 4.97% to 18.63%) with a rise in Chrysanthemum morifolium concentration. 2%, 3%, and 4% of Chrysanthemum morifolium in the chitosan film showed a significant inhibition zone ranging from 2.67 mm to 3.82 mm against Staphylococcus aureus, a spoilage bacterium that is commonly found in chicken and beef products. The storage and pH tests showed that 4% of Chrysanthemum morifolium in the film maintained pH level (safe to consume), and the shelf life was extended from 3 days to 5 days of meat storage. CONCLUSIONS This study demonstrated that the incorporation of 4% (v/v) Chrysanthemum morifolium extract into 1.5% (w/v) chitosan film extends the storage duration of raw meat products noticeably by reducing Staphylococcus aureus activity. Therefore, it increases the quality of the edible film as an environmentally friendly food packaging material so that it can act as a substitute for the use of plastic bags. Future studies will be conducted on improving the tensile strength of the edible film to increase the feasibility of using it in the food industry. In addition, the microstructure and surface morphology of the edible film can be further determined.
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Affiliation(s)
- Lai Fa Tan
- Department of Food Science with Nutrition, UCSI University, Kuala Lumpur, Malaysia
| | - Elaine Elaine
- Department of Food Science with Nutrition, UCSI University, Kuala Lumpur, Malaysia
| | - Liew Phing Pui
- Department of Food Science with Nutrition, UCSI University, Wilayah Persekutuan Kuala Lumpur, Malaysia
| | - Kar Lin Nyam
- Department of Food Science with Nutrition, UCSI University, Kuala Lumpur, Malaysia
| | - Yus Aniza Yusof
- Department of Process and Food Engineering, Universiti Putra Malaysia, Selangor, Malaysia.,Laboratory of Halal Services, Halal Products Research Institute, Universiti Putra Malaysia, Selangor, Malaysia
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26
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Chean SX, Hoh PY, How YH, Nyam KL, Pui LP. Microencapsulation of Lactiplantibacillus plantarum with inulin and evaluation of survival in simulated gastrointestinal conditions and roselle juice. Braz J Food Technol 2021. [DOI: 10.1590/1981-6723.22420] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
Abstract This study aimed to evaluate the survivability of Lactiplantibacillus plantarum 299v encapsulated in chitosan-coated calcium alginate beads with inulin as prebiotic in simulated gastrointestinal conditions and roselle juice. The concentration of calcium chloride and inulin for L. plantarum 299v microencapsulation was optimised and the survivability of free and microencapsulated L. plantarum was assessed under simulated gastrointestinal conditions. Storage stability of the optimised encapsulated L. plantarum 299v-inulin was determined throughout four (4) weeks of storage in roselle juice at 4 °C and 25 °C. The optimized formula for L. plantarum 299v was 2.0% (w/v) of calcium chloride and 3.0% (w/v) of inulin. Optimized calcium alginate-chitosan L. plantarum 299v microbeads with inulin did not affect (p > 0.05) the bead diameter, with a mean diameter of 685.27 μm, and microencapsulation efficiency of 95%. Encapsulated L. plantarum 299v with inulin showed higher survivability (>107 CFU/mL) than free cells and encapsulated L. plantarum 299v without inulin under simulated gastrointestinal conditions and after four (4) weeks of storage in roselle juice at 4 °C. The results indicate that co-extrusion encapsulation and addition of inulin had improved the viability of L. plantarum 299v in roselle juice by protecting probiotic against unfavourable gastrointestinal conditions and prolonged storage.
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27
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Gopinathan M, Yusof YA, Pui LP. Effects of different drying methods on the physicochemical and antioxidant content of “cempedak” (
Artocarpus Integer
L.) powder. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14966] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
Affiliation(s)
- Mhoneswari Gopinathan
- Department of Food Science with Nutrition Faculty of Applied Sciences UCSI University Kuala Lumpur Malaysia
| | - Yus Aniza Yusof
- Department of Process and Food Engineering Faculty of Engineering Universiti Putra Malaysia Selangor Malaysia
- Laboratory of Halal Services Halal Products Research Institute Universiti Putra Malaysia Selangor Malaysia
| | - Liew Phing Pui
- Department of Food Science with Nutrition Faculty of Applied Sciences UCSI University Kuala Lumpur Malaysia
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28
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Low YL, Pui LP. Optimization of mango-pineapple jelly sphere production by frozen reverse spherification using a full factorial design. Acta Sci Pol Technol Aliment 2020; 19:207-218. [DOI: 10.17306/j.afs.0752] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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29
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Low YL, Pui LP. Optimization of mango-pineapple jelly sphere production by frozen reverse spherification using a full factorial design [pdf]. Acta Sci Pol Technol Aliment 2020. [DOI: 10.17306/j.afs.2020.0752] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Abstract
Bifidobacterium animalis subsp. lactis BB-12 (BB-12) was microencapsulated using co-extrusion technology with chitosan coating and the incorporation of mannitol as prebiotic. Optimization of coating material chitosan concentration (0–0.5% w/v) and mannitol concentration (0–5% w/v) as prebiotic were performed to determine the formulation that produces beads with desired properties. The microencapsulation efficiency (MEE) of free and microencapsulated BB-12 (with and without mannitol) were determined. All forms of BB-12 further subjected to sequential digestion in simulated gastric juice (SGJ, pH 2.0) for 2 hours and simulated intestinal juice (SIJ, pH 7.5) for 3 hours. The results indicated that 0.4% (w/v) of chitosan coating and 3% (w/v) of mannitol were the optimum concentrations to produce microencapsulated BB-12 with the highest MEE of 89.15% and the average bead size of 805 µm. The BB-12 beads produced through co-extrusion were spherical with a smooth surface. Throughout the five hours sequential gastrointestinal digestion, both microencapsulated BB-12 with and without mannitol were able to maintain their viable cell count at least 106 CFU/g at the end of the incubation. The presence of prebiotic mannitol showed a significant protective effect on the microencapsulated BB-12 during gastrointestinal transit.
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Affiliation(s)
- Agnes Kai Lin Yong
- Department of Food Science with Nutrition, Faculty of Applied Sciences, UCSI University, No. 1, Jalan Menara Gading, UCSI Heights, 56000 Cheras, Kuala Lumpur, Malaysia
| | - Ka Wai Lai
- Department of Food Science with Nutrition, Faculty of Applied Sciences, UCSI University, No. 1, Jalan Menara Gading, UCSI Heights, 56000 Cheras, Kuala Lumpur, Malaysia
| | - Hasanah Mohamad Ghazali
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang Selangor Darul Ehsan, Malaysia
| | - Lee Sin Chang
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang Selangor Darul Ehsan, Malaysia
| | - Liew Phing Pui
- Department of Food Science with Nutrition, Faculty of Applied Sciences, UCSI University, No. 1, Jalan Menara Gading, UCSI Heights, 56000 Cheras, Kuala Lumpur, Malaysia
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Abstract
Abstract Water removal during drying process consumes energy and lead to high production cost. Hence, enzymatic mash treatment was proposed to reduce the usage of water to produce feed concentration that is suitable for drying. In this study, papaya powder was prepared from papaya puree treated with 1.0% v/w of Pectinex® Ultra SP-L, a pectinase enzyme, with incubation under 50 °C up to 2 hours. The liquefied papaya puree was spray-dried at selected maltodextrin concentrations (10% to 50% w/w of papaya puree) and inlet temperatures (140 °C to 180 °C). The physico-chemical properties of papaya puree, spray-dried powder, and reconstituted powder were assessed. Results showed that an increase in maltodextrin concentration led to lower process yield, lower moisture content and hygroscopicity, and better solubility. The powder produced was brighter in colour (L*) and less yellowish (b*). The papaya puree added with 20% maltodextrin achieved the highest process yield (74.91% ± 9.15%) and better solubility (69.60 ± 0.48 s/g) with optimal moisture content (5.21% ± 0.15% dry basis) and hygroscopicity (24.79% ± 0.58%) which was selected as optimal concentration. Meanwhile, increasing spray drying inlet temperatures led to a reduction in moisture content (26%) but did not significantly affect (p > 0.05) water activity, hygroscopicity, bulk density and colour of spray-dried papaya powders. The inlet temperature of 150 °C achieved the highest solubility (48.17 ± 4.51 s/g) with moderate process yield (74.01% ± 7.69%) and moisture content (5.91% ± 0.70% dry basis) which was considered as optimal drying temperature. The reconstituted powder showed no significant effect in viscosity, pH, and colour regardless of the different maltodextrin concentrations and inlet temperatures used. The optimized spray powder showed no significant difference with initial spray drying feed in total soluble solids, pH, and b* value.
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Affiliation(s)
- Lee Sin Chang
- Universiti Kebangsaan Malaysia, Malaysia; Universiti Putra Malaysia, Malaysia
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32
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Ng PY, Chye SM, Ng CH, Koh RY, Tiong YL, Pui LP, Tan YH, Lim CSY, Ng KY. Clinacanthus Nutans Hexane Extracts Induce Apoptosis Through a Caspase-Dependent Pathway in Human Cancer Cell Lines. Asian Pac J Cancer Prev 2017; 18:917-926. [PMID: 28545188 PMCID: PMC5494240 DOI: 10.22034/apjcp.2017.18.4.917] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023] Open
Abstract
Background: Clinacanthus nutans (C.nutans) is a plant consumed as a cancer treatment in tropical Asia. Despite the availability of numerous anecdotal reports, evaluation of active anticancer effects has remained elusive. Therefore we here examined antiproliferative, reactive oxygen species (ROS)-inducing and apoptosis mechanisms of whole plant extracts in different cancer cell lines. Methods: Antiproliferative actions of five solvent extracts (hexane, chloroform, ethyl acetate, methanol and water) of C.nutans were tested on non-small cell lung cancer (A549), nasopharygeal cancer (CNE1) and liver cancer (HepG2) cells using MTT assay. The most potent anticancer extract was then assessed by flow cytometry to study cell cycle changes. Intracellular levels of ROS were quantified by DCFH-DA assay. Involvement of the caspase pathway in induction of apoptosis was assessed using caspase assay kits. GC-MS analysis was performed to identify phytoconstituents in the extracts. Results: Hexane and chloroform extracts were antiproliferative against all three cell lines, while the ethyl acetate extract, at 300 µg/mL, was antiproliferative in the CNE1 but not A549 and HepG2 cases. Methanol and water extracts did not inhibit cancer cell proliferation. The most potent anticancer hexane extract was selected for further testing. It induced apoptosis in all three cell lines as shown by an increase in the percentage of cell in sub-G1 phase. Dose-dependent increase in ROS levels in all three cell lines indicated apoptosis to be possibly modulated by oxidative stress. At high concentrations (>100 µg/mL), hexane extracts upregulated caspases 8, 9 and 3/7 across all three cell lines. GC-MS analysis of the hexane extract revealed abundance of 31 compounds. Conclusion: Among the five extracts of C.nutans, that with hexane extract demonstrated the highest antiproliferative activity against all three cancer cell lines tested. Action appeared to be via ion of intracellular ROS, and induction of apoptosis via intrinsic and extrinsic caspase pathways.
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Affiliation(s)
- Pei Ying Ng
- School of Health Sciences, International Medical University, Kuala Lumpur, Malaysia.,School of Postgraduate Studies, International Medical University, Kuala Lumpur, Malaysia.
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