International Journal of Food

Factors Affecting the Formation, Structure and Digestibility of Starch-Lipid-Protein Complexes – A Mini Review

Lee Jau Shya — Thu, 28 Mar 2024 00:00:00 +0800

Starch, lipid and protein have been reported to form a ternary V-type complex that is resistant to digestion. This starch-lipid-protein complex is categorised as type-5 resistant starch with beneficial effects on health. The study of ternary complex is an emerging field with scarce knowledge. This article provides the review of the latest research (2020-2023) on this subject matter focusing on the reported variables affecting the formation of the complexes. Among the factors discussed are the effect of type of proteins, type of fatty acids, type of starch, environmental pH and cooking methods. The structural modification and resultant digestibility are elucidated.

Multifaceted applications of lactic acid bacteria: From food preservation to mental health enhancement

Thu, 28 Mar 2024 00:00:00 +0800

Lactic acid bacteria (LAB) are beneficial microorganisms with capability to produce various functional inhibitory compounds which includes bacteriocins, organic acids, fatty acids, enzymes and other chemical substances that exhibit inhibitory effects on certain harmful microorganisms. Therefore, LAB is often found in fermented food which adds value to the nutritional composition of the food, and thereby offers a range of health benefits to human beings upon consumption. This review explores the diverse applications of LAB, focusing on their role in enhancing food safety, contributing to nutritional well-being, and their emerging significance in mental health as psychobiotics, specifically to tackle depression. The paper synthesises current research and advancements in LAB applications, providing insights into their potential in addressing contemporary health and nutritional challenges.

Developing Healthier Biscuit Alternatives: An Analysis of Tapioca, Desiccated Coconut, and Wheat Flour Blends

Thu, 28 Mar 2024 00:00:00 +0800

This study aimed to identify the optimal biscuit formulation using blends of tapioca flour, desiccated coconut flour and wheat flour. Four formulations, denoted as F1, F2, F3, and F4 with varying ratios of wheat flour, tapioca flour, and desiccated coconut flour (30:20:50, 30:30:40, 30:40:30, and 30:50:20 respectively), were produced. Multiple methodologies were employed to study the impact of composite flour on the quality of cookies, including sensory evaluation, proximate analysis, and physical evaluations. After a hedonic test involving 50 panelists, F3 emerged as the superior formulation. Proximate and physical analyses for F3 and the control (100% wheat flour) revealed notable differences. The proximate composition results showcased distinct differences between the best formulation (F3) and the control. F3 exhibited higher values (p<0.05) in moisture content (2.33±0.37%), crude fibre (4.05±0.02%), and carbohydrate content (65.04±0.74%) compared to the control. However, both formulations displayed similarities (p>0.05) in terms of spread ratio, colour, and pH, despite their differing composition in formulation. Notably, F3 surpassed the control in nutrient composition, especially in moisture, crude fibre, and carbohydrate content. In conclusion, the investigation into these blended flours has demonstrated promising outcomes, emphasising their potential to not just enhance the nutritional quality of biscuits but also elevate consumer contentment.

Characterisation of silica derived from Bamboo Leaves Ash (Gigantochloa albociliata); preliminary results for moisture content test on rubber wood

Norliza Binti Julmohammad, Nadiah Ameram — Thu, 28 Mar 2024 00:00:00 +0800

Bamboo leaves (Gigantochloa albociliata) constitute substantial amounts of agro-waste from farming and planting activities, offering valuable biomass resources rich in silica. Employing the sol-gel method facilitates silica extraction from bamboo leaves ash (BLA), opening avenues for various applications. Characterisation of the obtained silica involves FTIR analyses providing insights into both chemical and physical properties. FTIR analysis highlights a significant chemical group in SiO₂at 3381.25 cm^-1, corresponding to –OH groups of -Si-OH, indicating strong and intense OH-stretching vibrations. This research explores the potential of silica from BLA for practical use. Utilizing silica as a moisture absorbent reveals promising properties. Selection of bamboos as a source of silica is grounded in scientific rationale. Its abundant silica content, inherent in its anatomical structure, offers a readily available and prolific natural source. The rapid growth and sustainability of bamboos further align with eco-friendly practices, showcasing its minimal ecological footprint and swift regeneration compared to alternatives. Opting for bamboo as a silica source not only taps into its mineral richness but also promotes a sustainable and environmentally conscious approach. This strategic choice supports the overarching goal of encouraging green and renewable resources across various industries.

Detection of Adulterant Residues in UHT Milk Products using ATR-FTIR Spectroscopy

Thu, 28 Mar 2024 00:00:00 +0800

Milk adulteration has been done to gain economic benefit by which the quality of milk is purposely compromised either by combining or substituting important ingredients of milk with adulterants. The objectives of this study were to determine the milk quality parameters of adulterated and unadulterated milk products through quality analysis and to investigate the ATR-FTIR spectroscopy technique in detection of adulterant residues in milk products. UHT milk samples were used with three common adulterants (melamine, formalin, anionic detergent) in five different concentrations (0.2%, 0.8%, 1.2%, 1.5% and 2.0%). Quality analysis was done on unadulterated milk and adulterated milk samples. Results showed that there were no significant differences between them. Thus, ATR-FTIR spectroscopic analysis was used for the qualification of adulterants in the wavenumber range of 4000 to 500. These results show the potential of FTIR spectroscopy as a rapid and sensitive technique for the detection of adulterant residues in UHT milk products.

Optimization of Ultrasound Assisted Extraction Conditions on Fingerroots (Boesenbergia rotunda) Rhizome and its Antioxidant Activity

Thu, 28 Mar 2024 00:00:00 +0800

Fingerroot scientifically known as Boesenbergia rotunda, is a widespread herb in Southeast Asia and South Asia. This experiment was conducted to investigate the effect of temperature (40 to 60 °C) and time (30 to 60 min) of the fingerroot extract yield and its antioxidant activity using Ultrasound-Assisted Extraction (UAE). The study compared the performance of UAE with the traditional maceration method in terms of extract yield and antioxidant activity. UAE, recognized as a more advanced and innovative extraction method, demonstrated superior efficiency in terms of being time-saving, cost-effective, and faster than maceration. The optimized UAE conditions were identified at an extraction temperature of 48 °C for 42.1 minutes, resulting in an extract yield of 8.42% and an antioxidant activity of 85.90%. In conclusion, the study affirms that UAE offers a highly effective and efficient approach for extracting valuable compounds from fingerroot, showcasing its potential for applications in various industries.

Elucidation of Stilbene-Derivatives as Potential Inhibitors of SARS-CoV-2 Mpro Binding Pocket: A Molecular Docking, and ADMET Prediction Studies

Mohamad Norisham, Fitrien Husin — Thu, 28 Mar 2024 00:00:00 +0800

Berries are well-known not only for their flavour and nutritional content but also for the potential health effects of their bioactive components. Stilbenes, a class of phenolic compounds found in berries, have essential pharmacological activities in many biological pathways. The COVID-19 pandemic had put many countries in the world in a state of chaos. Although the prevalence of COVID-19 seems to have subsided, the search for the remedy to overcome this pathogen is still ongoing. Plant-derived substances have well been recorded to display potent effects including antiviral activity. Hence, the aim of this study is to determine the potential of stilbene derivatives to act as antiviral agents against COVID-19. In silico molecular docking method was employed to elucidate the structural interaction of eleven stilbene derivatives to SARS-CoV-2 M^pro binding pocket using CB-Dock2 server, followed by drug-likeness and ADMET prediction analysis. Based on the docking score and ligand-receptor interactions, rhaponticin and polydatin had the best vina docking scores for the SARS-CoV-2 M^pro pocket with -8.1 kcal/mol and -8.0 kcal/mol respectively. These scores were found to be lower than controls, remdesivir (-7.8 kcal/mol) and inhibitor N3 (-7.9 kcal/mol), indicating its high affinity towards the binding target. In conclusion, the study identified that rhaponticin and polydatin might serve as potential lead compounds for developing new SARS-CoV-2 drugs. However, these results need to be validated by in vitro and in vivo experimental studies before these compounds can be considered for further development as antiviral agents.

The Effects of Polod (Arenga undulatifolia) Powder towards Physicochemical Properties and Sensory Attributes of Chicken Patties

Thu, 28 Mar 2024 00:00:00 +0800

Meat products have high biological value protein and essential nutrients needed for human sustenance, but it is deficient in complex carbohydrates like dietary fibre. Thus, various strategies have been explored to increase the dietary fibre content in meat products because plants are potentially rich sources of dietary fibres and bioactive compounds. Arenga undulatifolia, commonly known as polod, is a member of the family Arecaceace and grows natively in Borneo. This study examined how incorporating polod powder produced from the stem pith of Arenga undulatifolia affects nutritional, physicochemical, and sensory aspects of chicken patties. The polod powder showed comparable functional properties to other plant powders. The chicken patties were formulated as control samples F0 (0% polod powder), F1 (2% polod powder), F2 (4% polod powder), F3 (6% polod powder). Adding 4% polod powder significantly increased (p > 0.05) the patty’s protein, ash, lipid, crude fibre, dietary fibre, and energy contents. Increasing the level of polod powder considerably lowered the moisture content (p < 0.05). The chewiness of the patties decreased significantly (p < 0.05) at 4% and 6% polod powder levels with no significant changes in other textural parameters (p > 0.05). Compared to the control sample (F0), the chicken patties with polod powder showed greater cooking yield and lower cooking loss. Compared to other formulations, F1 was most liked by sensory panellists. In conclusion, polod powder is potentially useful as a functional ingredient in the production of chicken patties.

Sensory Evaluation of Smoked Sardine Coated With Local Spices

Mohd Azie Awang, Nurufairah Uslee — Thu, 28 Mar 2024 00:00:00 +0800

Sardines refer to a group of fish from the Clupeidae family, including the genera Sardinella, Amblygaster, Decapterus, or Cetengraulis. The sensory evaluation of smoked sardines coated with local spices in this study involved the use of liquid smoke immersion. The study aimed to formulate the best-smoked fish coated with local spices, resulting in seven formulations: the control, F1, F2, F3, F4, F5, and F6. These formulations were immersed in liquid smoke and coated with varying percentages of three main spices: ginger, garlic, and dried chili. Based on sensory analysis with 50 panelists, it was concluded that F5, with 6% liquid smoke, emerged as the optimal formulation.

Development of Gluten-Free Bread from Brown Rice-Potato Starch Composite Flour Incorporated with Red Seaweed Kappaphycus alvarezii powder

Athena Lateesya Gary, Adella Anding Aganduk, Nur Syakilla, Patricia Matanjun — Thu, 28 Mar 2024 00:00:00 +0800

Gluten free diets and lifestyles are rapidly increasing in popularity mainly due to the increase in consumer awareness about gluten related disorders and gluten intolerances. With increasing demand, the food industry strives to develop new food products that are gluten-free and able to be consumed by those who suffer from these conditions. The objective of this study was to develop a gluten-free bread from brown rice-potato starch composite flour incorporated with red seaweed Kappaphycus alvarezii (KA) powder. KA powder, ranging from 2% to 10%, was added, and the physical properties of the gluten- free bread were assessed. Sensory evaluation was conducted using two methods, the descriptive and hedonic tests. The amount of seaweed significantly (p<0.05) influenced the loaf volume, with F5 (10%), the highest concentration of seaweed, having the highest reduction of volume of 15.38% compared to the control F0 (without seaweed). With increasing seaweed concentration, the brightness and yellowness of each bread decreased. The texture profiles of KA-incorporated bread formulations were also affected with the firmness of bread being the most significant change. The descriptive test showed that F5 (10%) had the highest intensity of seaweed effect which affected the colour, texture, aroma, taste and aftertaste of the bread. The hedonic test showed that the most acceptable formulation was F1 (2%). From these formulations, the best formulation F1 (2%) was chosen for further nutrient analysis where it was compared to the control (without seaweed). It was shown that F1 had significantly (p<0.05) higher moisture, ash, fat, and dietary fibre content, but lower carbohydrate and protein content compared to F0 (without seaweed). In conclusion, the formulation of gluten-free KA- incorporated brown rice-potato starch bread had an impact on the bread texture, colour, volume, and nutrient content.

Comparison of selected nutritional analysis of goat and cow milk kefir using Indonesian kefir grains

Ahmad Izzat Muhammed Jaini, NURUL'AZAH MOHD YAAKUB, Mohamad Zaihan Zailan, Dr. — Thu, 28 Mar 2024 00:00:00 +0800

Kefir is a fermented dairy beverage produced with kefir grains. It is high in probiotics and provides nutrition and health benefits. The effect of different level of kefir grains and incubation time on the chemical characteristics of goat and cow milk kefir was investigated. Kefir samples were prepared using 3 and 5% (w/v) kefir grains with incubation times of 12 and 24 hours. The addition of kefir grains significantly affected the pH, acidity, lactose, and protein content compared to control. There is no significant difference on pH, acidity, lactose, and protein in between both kefirs prepared in this study regardless of the treatments. The results showed that 5% (w/v) kefir grains with 24 hours incubation time was suggested to be the best milk kefir preparation for both goat milk and cow milk kefir.

Nutrition Status, Perspective and Usage of Traditional and Complementary Medicine among Cancer Patients in Malaysia: A Descriptive Study

Thu, 28 Mar 2024 00:00:00 +0800

Cancer sufferers typically seek a rapid alternative remedy, such as traditional and complementary medicine (TCM). Reliable data on the prevalence and patterns of TCM usage in cancer patients is essential for analyzing its implications for oncological treatment and establishing evidence-based research concepts with the possibility for TCM ongoing education and regulation. This study aimed to determine the prevalence and type of TCM as well as to explore patients' perspectives on TCM and nutrition status among cancer patients in Malaysia. A cross-sectional study was conducted at Institut Kanser Negara and Hospital Kuala Lumpur. The validated Malaysian Breast Cancer Survivorship Cohort (MyBCC) questionnaire and most recent medical record was used. Subjects were followed up after a month to obtain anthropometric data and nutritional intake. A total of 382 qualified patients with a median age of 51.38±11.73 years and 76.7% female were recruited. Ethnicity (p<0.001), type of cancer (p=0.04), working status (p=0.015), and family history (p=0.012) were associated with TCM use. Ethnicity showed a significant adverse impact on TCM use [OR=-1.140 (95%CI: 0.170 – 0.603), p<0.001]. There were significant changes in total BMI (p<0.001) among subjects from pre-diagnosis to follow-up. Overall mean energy and protein intake was 22kcal/kg bodyweight and 0.75gram/kg bodyweight, respectively. Dietary supplements were the most often utilized TCM (79.7%), and 37.3% began using TCM before conventional treatment. Only 56.4% of subjects disclosed their TCM use to their doctor, and 61% believed TCM was useful in cancer treatment. There was no difference in nutritional status between T&CM users and non-users. However, many newly diagnosed cancers patients have shown reluctance to pursue standard therapy, citing fear of side effects as the primary cause. Patient education is essential, and practitioners should be aware of the use and safety of TCM.

A Posteriori Dietary Patterns among Children in Sabah: A Cross-Sectional Study

Thu, 28 Mar 2024 00:00:00 +0800

Introduction: A dietary pattern reflects the combination of foods of an individual’s overall eating habits and there is accumulating evidence that dietary patterns are closely associated with health outcomes. Therefore, this study aimed to determine the á posteriori dietary patterns among children in Sabah. Methods: A cross-sectional study was conducted from December 2022 to February 2023 in Kota Kinabalu and Tawau. A total of 199 children aged 5 to 12 years were recruited. Body weight, height, and body mass index were determined using standard protocols. Dietary intakes were assessed using the 24-hour diet recall method and dietary patterns were derived using the principal component analysis based on 20 food groups. Results: Three dietary patterns emerged: “Fish Dietary Pattern”, “Fruits Dietary Pattern”, and “White Rice Dietary Pattern”. There were significantly more children from households with monthly income less than RM 2500 (54.0%, P<0.001) and from Tawau (74.7%, P<0.001) adhered to the “Fish Dietary Pattern”. Children adhered to the “Fish Dietary Pattern” were taller (P=0.016) and had greater intakes of energy (P<0.001), carbohydrate (P<0.001), and protein (P<0.001), while children adhered to the “White Rice Dietary Pattern” had greater weight (P<0.001), height (P=0.003), BMI (P=0.003), as well as higher intakes of energy (P=0.010), carbohydrate (P<0.001), and protein (P=0.032). Conclusion: There were three distinct dietary patterns among children in Sabah, which were associated with growth indicators and nutrient intakes.