International Journal of Food

Quality and antioxidant activity of Mulberry (Morus alba) bread

2024-02-29T15:23:03+08:00

Innovative food products with health benefits are increasingly becoming popular over the past decade. Therefore, an alternative to produce bread added with composite flour to increase its nutritional value has been developed. This research was conducted to determine the quality of bread added with mulberry powder. Bread quality was assessed through sensory evaluation, bulk density, texture profile analysis (TPA), colour, nutritional value, and antioxidant activity. Five bread formulations were produced with the addition of mulberry powder at 0% (control), 1% (F1), 2% (F2), 3% (F3), and 4% (F4). Through sensory evaluation, the addition of mulberry powder at 1% (F1) obtained the highest mean score value for most attributes and therefore was the best formulation. The bulk density of the mulberry bread increased with the addition of mulberry powder from 0.14±0.00 in F1 to 0.16±0.00 in F4, indicating a denser texture that hindered proper expansion during baking. Texture profile analysis showed that F1 possesses the lowest hardness of 3.16±0.02 and stickiness of 2.24±0.03 compared to F2, F3 and F4 but still showed no significant difference for all attributes compared with the control bread which is a good indicator of bread texture. The values of hardness and stickiness increased with increase amount of mulberry powder, meanwhile, cohesiveness and springiness decreased. Nutritional value analysis showed the bread contained a moisture content of 32.11±0.35%, ash (0.08±0.00%), protein (11.60±0.01%), fat (2.72±0.01%), crude fibre (0.70±0.08%) and carbohydrate (52.81±0.40%). The DPPH scavenging activity increased with the increased amount of mulberry powder from 13% to 26% in F1 to F4, respectively. In conclusion, the addition of mulberry powder in bread formulation could produce bread with high content of nutrient and fibre and increase antioxidant activity in bread. However, the use of mulberry powder should be limited as it affected the texture and organoleptic properties of bread.

Physicochemical properties of Saba Banana (Musa acuminata x balbasiana) Alginate Starch Biofilm reinforced with Orange Peel Extracts and Its Application on Lady finger banana

2024-02-01T10:50:33+08:00

This study employed the casting method to fabricate biofilms comprising banana starch and alginate, fortified with orange peel extract. The resulting films were subjected to analysis using Field Emission Scanning Electron Microscopy (FESEM) and Fourier Transform Infrared Spectroscopy (FTIR). Additionally, various physical attributes of the films were investigated, encompassing parameters including thickness, density, colour, porosity, moisture content, water solubility, water absorption, and water vapor permeability. The FTIR analysis unveiled the presence of diverse functional groups within the film, notably alkanes (CH), hydroxyl (-OH), carbonyl (C=O), and carboxylic acid (-COOH), which contribute to the enhancement of fruit longevity. The empirical results indicated that a film composition comprising banana starch and alginate reinforced with 1% orange peel extract exhibited favourable effects on bananas, diminishing the occurrence of black spots and retarding the ripening process. Furthermore, the antimicrobial properties of the film were elucidated, wherein a discernible barrier effect was observed in films augmented with 1% and 2% orange peel extract. This enhancement can be attributed to the infusion of phenolic compounds from the orange peel extract, conferring antimicrobial attributes to the film.

Improving Food Safety: Understanding Consumer Behaviour in Chilled or Frozen Food Purchases with “Design Thinking”

2024-05-09T14:13:49+08:00

An innovation is introduced to improve the situation of storing and transporting chilled or frozen perishable items by applying design thinking approach based on the IDEO method of Stanford d.school. This study was initiated to find out the problems faced by consumers when buying their chilled or frozen foods, and come up with a holistic solution through “design thinking techniques” to tackle their existing problems especially pertaining to the maintenance of temperature integrity along the journey from outlet to their home. Seven respondents from various backgrounds (professional, business owner, retiree, expatriates and person with special needs (disability) were interviewed at various places including at hypermarkets, coffee café, primary school, office, online conversation and at their home within Klang Valley and Johor Bahru. The instrument used was a semi-structured interview and all inputs were analysed thematically. The design thinking approach was used, focusing on resolving the problem posed by increase in storage temperature whilst transporting chilled and frozen foods due to direct exposure to sunlight that would increase the temperature in the car trunk, thus without proper temperature control through the usage of a specialized container, the foods would deteriorate faster and lead to speedy growth of microorganisms that could lead to foodborne illnesses. Based on the findings, it was concluded the development of a “specialized storage box” was deemed the best solution in addressing consumers’ pains and gains with regards to transporting their chilled or frozen foods. Therefore, the implementation of the temperature-controlling storage device holds promising results in reducing spoilage, improving efficiency, and ensuring the quality of the chilled or frozen items during transportation. This study proposes an option to consumers in preserving their foods whether chilled or frozen during transportation between market and home, thus ensuring food safety.

Phytochemical screening and antioxidant activity of Tuhau (Etlingera coccinea) rhizome and leaf

2024-05-03T20:26:06+08:00

The indigenous people of Borneo have historically utilized the wild ginger Etlingera coccinea, locally known as Tuhau, for its medicinal properties. However, most of its medicinal properties are yet to be investigated. Therefore, this study aims to assess the phytochemical profile and antioxidant capacity of Tuhau leaf and rhizome. Phytochemical screening was conducted to assess the presence of flavonoids, glycosides, saponins, proteins and amino acids, tannins, and steroids. Additionally, total phenolic and flavonoid contents were determined. The antioxidant potential of the extracts was evaluated through 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2'-azino-bis(3 ethylbenzothiazoline-6-sulfonic acid) (ABTS), and ferric reducing antioxidant power (FRAP) assays. Results revealed the presence of flavonoids, glycosides, saponins, proteins and amino acids, tannins, and steroids in the leaf extract. Furthermore, the leaf extract exhibited higher total phenolic (61.57 ± 0.29 mg GAE/g dry extract) and flavonoid contents (30.32 ± 0.42 mg CE/g dry extract) compared to the rhizome extract (33.57 ± 0.29 mg GAE/g dry extract and 9.38 ± 0.02 mg CE/g dry extract, respectively). Moreover, the leaf extract demonstrated significantly superior antioxidant activity (71.48 ± 0.53 %, 28.48 ± 0.14 %, and 2.31 ± 0.03 mM Fe2+/g dry extract) compared to the rhizome extract in DPPH, ABTS, and FRAP assays, respectively. Consequently, Tuhau leaf exhibited promising potential to be utilized in the food industry.

Knowledge, Attitudes, and Practices on Halal Certification Management for Small and Medium Food Entrepreneurs in Kota Kinabalu, Sabah

2024-08-23T10:36:27+08:00

This study on knowledge, attitudes, and practices of Halal Certification management was conducted to examine the level of knowledge about halal certification management among Small and Medium Enterprises (SME) in Kota Kinabalu, Sabah. In addition, it was also conducted to study the attitudes and practices performed by food entrepreneurs. This study employed a questionnaire consisting of four sections. Section A, B, C, and D consists of six to nine questions related to demographic information, knowledge, attitudes, and practices, respectively. A total of 384 respondents were involved in this study. Data analysis included frequency distribution, Chi-square test and Spearman’s correlation to investigate the relationship between the factors. Based on study results, most respondents had high level of knowledge about Halal certification management. A total of 267 (69.6%) respondents had a score of more than 50%, and 117 (30.5%) respondents had a score of less than 50% for level of knowledge. Based on Chi-square values, all demographic factors (gender, age, religion, races, company type, total monthly earnings) showed significant association with knowledge levels. Meanwhile, based on Spearman’s correlation, a very weak negative relationship was found between knowledge and attitude (r=-0.103, p=0.043), whereas no significant relationship was found between knowledge and practice (r=0.048, p=0.344) of respondents regarding halal certification management. Based on the findings, to maximise benefits from Halal certification, entrepreneurs should focus on implementing effective practices rather than merely acquiring knowledge. This can lead to increased market access, business growth, and economic prosperity.

Physicochemical Properties and Storage Stability of Lemon Slices (Citrus limon) Dried with Oven and Cabinet Dryer

2024-07-02T17:22:42+08:00

This study aimed to investigate the changes in the quality of lemon dried with oven and cabinet drying methods at different temperatures (40°C, 50°C and 60°C) in three months of storage and packaged in different packaging materials (aluminium laminated polyethylene (ALP) and low-density polyethylene (LDPE)). All lemon slices dried at different temperatures were achieved at <12.95% moisture content and water activity <0.60 to produce microbiologically safe products. As the drying temperature increased in both drying methods, the redness (a*) decreased, while the lightness (L*) and yellowness (b*) values increased. A significant increase in vitamin C and total phenolic content (TPC) was observed with increasing drying temperature at 60°C for both drying methods. After 3-months of storage, lemons dried with cabinet drying at 60°C and packaged in ALP had better retention of vitamin C (42.84 to 13.77 mg/100g – 26% reduction). Dried lemon using a cabinet dryer at 50℃ and packed in ALP and LDPE exhibited the lowest loss of total phenolic content (10.72% and 10.71%). In short, drying methods, drying temperature, and packaging materials significantly affected the physicochemical properties of dried lemon slices.

Valorization of Bambangan (Mangifera pajang) By-Product by Extraction of Mangiferin using Ultrasonic Assisted Extraction

2024-07-02T17:22:14+08:00

Bambangan (Mangifera pajang) is a fruit belonging to the Anacardiaceae family, which is a lesser-known member of the mango family. It is native to West Malaysia, namely in Sabah and Sarawak. This fruit possesses a significant amount of dietary fiber, is rich in juice, and emits a strong smell. Typically, around 35-40% of the fruit's total weight, which includes the peel and seed, is discarded as waste. Mangiferin, a xanthone C-glucoside possessing notable antioxidant and antibacterial characteristics, is predominantly present in the foliage of mango plants. This study employed ultrasonic-assisted extraction (UAE) to extract mangiferin from bambangan peels and seeds. The study specifically investigated the impact of ethanol concentration (ranging from 40% to 60%), temperature (ranging from 40 °C to 60 °C), extraction time (ranging from 5 to 15 minutes), and sample-solvent ratio (ranging from 1:10 to 1:30 w/v) on the concentration of mangiferin. Mangiferin was quantified using high-performance liquid chromatography (HPLC). The optimal conditions for extracting mangiferin using UAE were determined to be a 50% ethanol concentration, a temperature of 50 °C, an extraction time of 10 minutes, and a sample-solvent ratio of 1:20. The seeds of the bambangan fruit revealed the highest concentration of mangiferin at 264.89 ± 5.67 mg/mL, whereas the peels had a value of 94.82 ± 1.49 mg/mL. These findings indicate that the peels and seeds of bambangan have potential as alternate sources of mangiferin for the food and pharmaceutical industries.

Development Of Vegetarian Nugget Using Unripe Jackfruit

2024-07-05T10:41:35+08:00

Jackfruit (Artocarpus heterophyllus) is well known as a good source of carbohydrate and dietary fibre. Unripe jackfruit has fibrous texture that is very similar to meat, which makes it a suitable meat alternative. High consumption of less nutrient dense foods has increased the prevalence of non-communicable diseases. This research was carried out to investigate the effect of the addition of unripe jackfruit in vegetarian nugget on sensory properties and nutritional content. This was compared with the commercial vegetarian nugget as the control. A total of 4 formulations were produced followed by determination of the best formulation through sensory evaluation using the 9-point hedonic test. The F4 formulation with 25% unripe jackfruit and 75% of konjac-tofu was chosen as the best formulation as this formula achieved higher mean scores for all attributes (Appearance=7.28±1.578, Aroma=6.48±1.502, Taste=6.14±1.852, Texture=6.52±1.717, Overall acceptance=6.72±1.485) compared to other formulations. Proximate analysis showed that it contains carbohydrate (30.90%±0.32), crude protein (9.54%±0.22), crude fat (4.94%±0.23), crude fibre (2.60%±0.23), ash (2.21%±0.03), moisture content (49.81%±0.48), and energy content of 206.22 kcal. The unripe jackfruit nugget was developed as a new and healthy convenience food product which could be an alternative for the vegetarian consumer.

The influence of Etlingera coccinea on the sensory acceptability and microbial safety of Dusun fermented fish

2024-07-03T11:22:33+08:00

This study aimed to identify the best formulation of Dusun traditional fermented fish (Bosou) using sensory evaluation, specifically a 9-point hedonic test. Etlingera coccinea, at concentrations ranging from 0% to 8%, was incorporated into fermented fish samples. Results showed that the 2% Etlingera coccinea formulation (F1) consistently outperformed others, maintaining the traditional appearance while enhancing aroma, taste, and overall acceptability. F1's superiority was confirmed by a Friedman test ranking, exhibiting the lowest mean rank among alternatives (p < 0.05). It struck a delicate balance between enhanced sensory attributes and traditional expectations, making it the best Bosou formulation. Proximate analysis of F1 and control Bosou formulations revealed significant increases in ash, crude fat, and crude protein content for F1, indicating improved nutritional profiles. Shelf-life analysis demonstrated a significant reduction in the total viable count and total yeast and mould counts during later storage periods. Cooking effectively decreased microbial counts, ensuring levels were at safe for consumption (4 log10 CFU/g for total yeast and mould, 6 log10 CFU/g for total viable count). A notable decrease in pH of raw and cooked samples over one month highlighted the recommendation to cook Dusun traditional fermented fish before consumption for safety. In conclusion, Etlingera coccinea showed promising sensory characteristics, nutritional content, and microbial quality, offering valuable insights for developing high-quality Bosou formulations.

Survival Kinetics of Salmonella Typhimurium in Oat and Pea Protein Flours

2024-07-17T11:23:50+08:00

Oat and pea protein flours have been used as ingredients for plant-based food products. These low-moisture ingredients have been implicated in Salmonella recalls, most likely due to post-processing contamination. Oat and pea protein flour do not undergo pathogen kill step, especially for minimally cooked or ready-to-eat food. This study aimed to quantify the survival kinetics of Salmonella Typhimurium in oat and pea protein flours at storage temperatures of 4°C and 25°C. Powders were inoculated at ~8 log CFU/g via seed inoculation method and tested for homogenous Salmonella distribution. The inoculated samples were enumerated on days 0, 3, 5, 7, 21, 35, 49, and 63. This study showed the impact of storage temperatures on S. Typhimurium survival and proved that refrigerated storage did not control microbial growth. The findings suggest that flour treatment should be based on its composition because composition affects Salmonella survival.