Prospects for Food Fermentation in South-East Asia, Topics From the Tropical Fermentation and Biotechnology Network at the End of the AsiFood Erasmus+Project

Fermentation has been used for centuries to produce food in South-East Asia and some foods of this region are famous in the whole world. However, in the twenty first century, issues like food safety and quality must be addressed in a world changing from local business to globalization. In Western countries, the answer to these questions has been made through hygienisation, generalization of the use of starters, specialization of agriculture and use of long-distance transportation. This may have resulted in a loss in the taste and typicity of the products, in an extensive use of antibiotics and other chemicals and eventually, in a loss in the confidence of consumers to the products. The challenges awaiting fermentation in South-East Asia are thus to improve safety and quality in a sustainable system producing tasty and typical fermented products and valorising by-products. At the end of the “AsiFood Erasmus+ project” (www.asifood.org), the goal of this paper is to present and discuss these challenges as addressed by the Tropical Fermentation Network, a group of researchers from universities, research centers and companies in Asia and Europe. This paper presents current actions and prospects on hygienic, environmental, sensorial and nutritional qualities of traditional fermented food including screening of functional bacteria and starters, food safety strategies, research for new antimicrobial compounds, development of more sustainable fermentations and valorisation of by-products. A specificity of this network is also the multidisciplinary approach dealing with microbiology, food, chemical, sensorial, and genetic analyses, biotechnology, food supply chain, consumers and ethnology

Quality Ingredients and Safety Concerns for Traditional Fermented Foods and Beverages from Asia: A Review

Fermented foods and beverages serve as vehicles for beneficial microorganisms that play an important role in human health and remain the oldest prevalent means of food processing and preservation. Traditional fermented foods are popular in Asia for their nutritional balance and food security. Techniques for preserving cereals, vegetables, and meat products are well developed in many Asian countries. Due to their cultural and nutritional significance, many of these foods have been studied in detail and their quality and safety have also been improved. These fermented foods and beverages provide benefits through enhanced nutritional content, digestibility, microbial stability, and detoxification. They represent is thus one of the most affordable and suitable methods to maintain hygiene condition and food quality and security in poor and underdeveloped countries. There is an industrial interest and scope related to traditional fermented foods and beverages in Asia. However, urgent attention is required to improve the quality of the ingredients and the integration of food safety management systems for industrial growth

Enhanced lipid and starch productivity of microalga (Chlorococcum sp. TISTR 8583) with nitrogen limitation following effective pretreatments for biofuel production

The study was conducted to evaluate the conditions to enhance the accumulation of lipids and starch in Chlorococcum sp. TISTR 8583 for the production of biofuel. The Chlorococcum sp. TISTR 8583 was cultivated on BG-11 medium under optimized light intensity. The nitrogen limitation (NL) enhanced the accumulation of both starch and lipids and resulted in 34.02% total sugars as compared to 22.57% on nitrogen supplemented (NS) media only. Similarly, the nitrogen supplemented (NS) media produced 17.05% lipids as compared to 29.59% lipids by NL media. The biomass was investigated for biodiesel and bioethanol production by adopting different pretreatment strategies, such as enzyme, acid and alkaline pretreatments. The alkaline pretreatment was found to be efficient strategy (23.67 wt% sugars/g algal biomass: 1.2% (w/v) at 140 ⁰C for 30 min) while the acid pretreatment (1%: v/v; 140 °C) was least effective pretreatment strategy with the yield of 14.83 wt% sugars/g algal biomass. Keywords: Microalgae, Pretreatments, Biofuel, Starch, Lipid

Adoption of Blockchain Technology for Enhanced Traceability of Livestock-Based Products

Blockchain has become a modern technology that can enhance the traceability of products and services, which is particularly relevant to agri-food supply chains. This paper reviews studies on blockchain technology applications to the agri-food supply chain system and food industry, and discusses potential adaptation of blockchain technology for livestock-based products with a focus on the ASEAN Region and Thailand. A comprehensive method for reviewing the literature was adopted, and this paper encompasses stakeholders along the supply chain of livestock-based products to understand the prospect of applying blockchain technology to the sector. It was found that while blockchain technology is potentially sustainable and worthy of applications, there remain various limitations and complications toward adoption, such as the low awareness among stakeholders, the weak sector-wide coordination, and the lack of capacity in primary suppliers. Potential benefits and implications of blockchain technology for the food industry have yet to be widely understood, especially in the ASEAN. These findings would call for coordinated support from both the governments and the private sector, especially to raise awareness of the technology, reinforce sector-wide coordination, and develop skills required for adoption

Special issue on food safety in South East Asia

International audienceFood safety is mobilizing academics and professionals in South-East Asia (SEA) as it is not only important for the health of Asian consumers but also for exports. This domain is thus a priority for ASEAN as well as in the European strategy to control its importation.The project “Universities as key partners for the new challenges regarding food safety and quality in ASEAN” (AsiFood) is a European Erasmus + Capacity building project aiming at improving food safety in SEA through an improvement of the training of academics and professionals (from companies or from evaluation or policy making structures). This project, coordinated by the French Institut Agro, involves universities from Cambodia, Thailand and Vietnam in SEA and academic partners from Europe (Austria, Belgium, France and Italy). During 3 years, the various partners have combined their strength to analyse the situation concerning food safety in the Asian countries to find out gaps to be filled in order to improve skills of the actors active in food safety. This project has been carried out in parallel with another Erasmus + project aiming at training on food processing and quality: NutriSEA and with a French Isite-BFC-ANR project analysing how food was provided to cities: FoodToC. Capacity Development in Food Safety enables stakeholders from farm to fork to perform their functions and responsibilities in ensuring safety and quality of food for domestic consumption and export. The project has been an opportunity to enhance not only North-South but also South-South interaction between academics and professionals working on food safety. Thus, this special issue proposes to present works in which partners of the project have been involved or related to this field. It encompasses analyses of food control systems in some SEA countries or on a specific domain like antibiotic resistance, analyses of products or production systems, techniques of analysis and biopreservation solutions to improve the safety

Pengujian Parameter Biji Sorghum dan Pengaruh Analisa Total Asam Laktat dan pH pada Tepung Sorghum Terfermentasi Menggunakan Baker’s Yeast (Saccharomyces Cereviceae)

Sorghum, Sorghum bicolor (L) Moench, adalah sereal paling penting kelima setelah beras, jagung, barley dan gandum. Hasil penelitian menunjukkan bahwa kemampuan substitusi biji sorghum terhadap tepung terigu bisa mencapai 50-75%, walaupun nilai protein pembentuk glutennya tidak dapat menyamai tepung terigu. Tujuan dari penelitian ini adalah mempelajari pengaruh waktu fermentasi terhadap penurunan total asam laktat, nilai pH, dan jumlah total khamir (baker’s yeast) tanpa menggunakan nutrient kimia tambahan . Analisa komposisi biji sorghum yang diinvestigasi dalam keadaan wet basis dari laboratorium menghasilkan kadar air, lemak, serat, protein, karbohidrat, dan abu masing-masing sebesar 12.85%, 3.10%, 0.56%, 5.87%, 75.82%, dan 1.79%. Untuk nilai energi total dengan metode bomb kalori didapatkan 4375.94 kcal/kg. Pengujian biji sorghum menghasilkan C-organik sebesar 12,47%. Berdasarkan analisa didapatkan hasil optimal dalam membuat tepung sorghum terfermentasi pada proses fermentasi 60 jam dengan jumlah yeast yang dihasilkan 1,7 x 105 sel/ml dengan kondisi yield % asam laktat 0,214%

In vitro antioxidant and antimalarial activities of leaves, pods and bark extracts of Acacia nilotica (L.) Del.

Abstract Background The emergence of drug resistant malaria is threatening our ability to treat and control malaria in the Southeast Asian region. There is an urgent need to develop novel and chemically diverse antimalarial drugs. This study aimed at evaluating the antimalarial and antioxidant potentials of Acacia nilotica plant extracts. Methods The antioxidant activities of leaves, pods and bark extracts were determined by standard antioxidant assays; reducing power capacity, % lipid peroxidation inhibition and ferric reducing antioxidant power assay. The antimalarial activities of plant extracts against Plasmodium falciparum parasites were determined by the 48 h schizont maturation inhibition assay. Further confirmation of schizonticide activity of extracts was made by extending the incubation period up to 96 h after removing the plant extract residues from parasites culture. Inhibition assays were analyzed by dose-response modelling. Results In all antioxidant assays, leaves of A. nilotica showed higher antioxidant activity than pods and bark. Antimalarial IC50 values of leaves, pods and bark extracts were 1.29, 4.16 and 4.28 μg/ml respectively, in the 48 h maturation assay. The IC50 values determined for leaves, pods and bark extracts were 3.72, 5.41 and 5.32 μg/ml respectively, after 96 h of incubation. All extracts inhibited the development of mature schizont, indicating schizonticide activity against P. falciparum. Conclusion A. nilotica extracts showed promising antimalarial and antioxidant effects. However, further investigation is needed to isolate and identify the active components responsible for the antimalarial and antioxidant effects