Valorisation of virgin coconut oil application in mayonnaise production as functional Ingredient

Mayonnaise is favourable by large number of consumers due to the pleasant taste that can enhance the appetite. However, several commercial mayonnaises are produced by using high concentrations of oil that may cause high threats of developing several diseases due to the link to health issues. On the other hand, oils known for health promoting properties such as virgin coconut oil are underutilized even though having high potential as plant-based alternative healthy oil that can be used in mayonnaise production. In this study, virgin coconut oil was used to partially and/or fully replace soybean oil that is commonly used in mayonnaise production. Three mayonnaise samples were prepared by using three oil combinations including 100% virgin coconut oil, 50%:50% soybean oil:virgin coconut oil and 100% soybean oil. The antioxidant activity, physiochemical properties, lipid profile and sensory evaluation of the mayonnaise samples were determined by using standard methods. The results showed significantly higher antioxidant activity for the mayonnaise sample prepared with 100% virgin coconut oil in comparison to other two samples. No significant differences were observed for the physical properties including pH and colour. However, 100% virgin coconut oil mayonnaise sample had the largest droplet size, lowest texture firmness and lowest viscosity among the samples. The sensory evaluation demonstrated higher preference to the 100% soybean oil mayonnaise that scored total of 7.050, while the 100% virgin coconut oil mayonnaise scored 5.57 for overall acceptability. The findings of this study demonstrated high potential for using virgin coconut oil in mayonnaise production to improve the quality and the biological functions of the product while maintaining the organoleptic properties

Production of Phytate-Degrading enzyme from Malaysian soil bacteria using rice bran containing media.

The aims of the study were to observe the effects of different concentration of rice bran in different media on phytase synthesis and to optimize the temperature and pH of the media for phytase production by those bacterial strains. Three bacterial strain isolates obtained from the soil of Malaysian maize plantation were used to produce phytase. In this study, the effects of different rice bran concentration, incubation temperature and initial pH-values of the media on phytase production were evaluated. Incorporation of 7.5% rice bran has the inducible effect on all the bacterial tested. In respect to phytase production, the best cultivation media and cultivation time for Bacillus cereus ASUIA260 was PFE with 7.5% rice bran after 3 days, whilst for Pantoea stewartii ASUIA271 and Enterobacter sakazakii ASUIA279, it was LB with 7.5% rice bran after 3 days and 5 days, respectively. The arrangement of those isolates according to their ability to produce phytases were E. sakazakii ASUIA279 > P. stewartii ASUIA271 > B. cereus ASUIA260. Production of phytase by those bacteria was triggered by the high content of organic phytate in the rice bran. Optimum temperature for phytase production of B. cereus ASUIA260 was 41 ºC compared to P. stewartii ASUIA271 and E. sakazakii ASUIA279 with 33 ºC and 37 ºC, respectively. Optimum initial pH for phytase production of B. cereus ASUIA 260 was pH 7.2, while P. stewartii ASUIA271 and E. sakazakii ASUIA 279 were both at pH 6.0

Effectiveness of quaternary ammonium in reducing microbial load on eggs

Table eggs are an affordable yet nutritious protein source for humans. Unfortunately, eggs are a vector for bacteria that could cause foodborne illness. This study aimed to investigate the effectiveness of a quaternary ammonium compound (quat) sanitizer against aerobic mesophilic bacteria, yeast, and mold load on the eggshell surface of free-range and commercial farms and the post-treatment effect on microbial load during storage. Total aerobic mesophilic bacteria, yeast, and molds were enumerated using plate count techniques. The efficacy of the quaternary ammonium sanitizer (quat) was tested using two levels: full factorial with two replicates for corner points, factor A (maximum: 200 ppm, minimum: 100 ppm) and factor B (maximum: 15 min, minimum: 5 min). Quat sanitizer significantly (p < 0.05) reduced approximately 4 log10 CFU/cm2 of the aerobic mesophilic bacteria, 1.5 to 2.5 log10 CFU/cm2 of the mold population, and 1.5 to 2 log10 CFU/cm2 of the yeast population. However, there was no significant (p ≥ 0.05) response observed between individual factor levels (maximum and minimum), and two-way interaction terms were also not statistically significant (p ≥ 0.05). A low (<1 log10 CFU/cm2) aerobic mesophilic bacteria trend was observed when shell eggs were stored in a cold environment up to the production expiry date. No internal microbial load was observed; thus, it was postulated that washing with quat sanitizer discreetly (without physically damaging the eggshell) does not facilitate microbial penetration during storage at either room temperature or cold storage. Current study findings demonstrated that the quat sanitizer effectively reduced the microbial population on eggshells without promoting internal microbial growth

Autolysis of rice bran phytate in long-term study on batch fermentor

Microorganisms especially bacteria produce a diverse of phytate-degrading enzymes. Rice bran is excellent media for bacterial growth and enzymes secretion. The aim of the study was autolysis of rice bran phytate (6%) in long-term on batch fermentor (with constant agitator speed (300 rpm) and fixed air flow rate (0.5kg/cm2). The phytase production in the fermentor was with gradual color change from initial light green to dense green during the fermentation processes. The pH and temperature changes during production of phytase in the rice bran media over 10 weeks were observed. Initial 3 weeks, a reduction in pH from pH 6 to pH 4.2. After the middle of 4thweek and 5thweek considerable increase in pH towards the neutral range was observed i.e. from pH 6.2 to pH 6.99. In the 5thand6thweeks the pH range was found to be pH 7 to pH 7.9. Starting from the beginning of 8thweek to 10thweek pH was in the near alkaline range pH 8-pH 8.2. The temperature of the media during the initial stages of fermentation for first 3 weeks was 22-25°C. Increase in temperature was noticed after the end of the third week. The remaining weeks from 3 to 10 the temperature range was 25°C-29°C. The temperature of the media inside the fermentor was in between 22°C and 29°C throughout the study (environment temperature 20-40°C). Enzymatic partitional hydrolyzed of rice bran phytate into lower myoinsitolphosophates will have many health benefits applications

Statistical optimization of the induction of the induction of phytase production by Arabinose in a recombinant E. coli using response surface methodology

The production of phytase in a recombinant E.coli using the pBAD expression system was optimized using response surface methodology with full-factorial faced centered central composite design. The ampicilin and arabinose concentration in the cultivation media and the incubation temperature were optimized in order to maximize phytase production using 23 central composite experimental design. With this design the number of actual experiment performed could be reduced while allowing eludidation of possible interactions among these factors. The most significant parameter was shown to be the linear and quadratic effect of the incubation temperature. Optimal conditions for phytase production were determined to be 100 µg/ml ampicilin, 0.2 % arabinose and an incubation temperature of 37ºC. The production of phytase in the recombinant E. coli was scaled up to 100 ml and 1000 ml

Purification and characterization of a bacterial phytase whose properties make it exceptionally useful as a feed supplement

A periplasmatic phytase from a bacterium isolated from Malaysian waste water was purified about 173-fold to apparent homogeneity with a recovery of 10% referred to the phytase activity in the crude extract. It behaved as a monomeric protein with a molecular mass of about 42 kDa. The purified enzyme exhibited a single pH optimum at 4.5. Optimum temperature for the degradation of phytate was 65�C. The kinetic parameters for the hydrolysis of sodium phytate were determined to be KM = 0.15 mmol/l and kcat = 1164 s)1 at pH 4.5 and 37�C. The purified enzyme was shown to be highly specific. Among the phosphorylated compounds tested, phytate was the only one which was significantly hydrolysed. Some properties such as considerable activity below pH 3.0, thermal stability and resistance to pepsin make the enzyme attractive for an application as a feed supplement

Phytate-Degrading Enzyme and Its Potential Biotechnological Aplication: A Review

oai:agrobiotechnology.www.journal.unisza.edu.my:article/

Reducing microbial contamination risk and improving physical properties of plant-based mayonnaise produced using chickpea aquafaba

Aquafaba is obtained by soaking different types of legumes and utilised in the production of several plant-based foods due to its functional properties. The present work aimed to evaluate the effects of aquafaba produced by soaking chickpeas at different durations on the safety, physicochemical properties, and consumer acceptability of plant-based mayonnaise. The chickpea aquafaba was prepared by soaking chickpea at different durations of 12, 18, and 24 h, and later boiled for 35 min at 120°C. The results demonstrated significantly (p 0.05) among all the tested attributes with the 24 h aquafaba mayonnaise received the highest score for taste (6.80 ± 1.38). The aquafaba produced from chickpeas soaked for 24 h and boiled for 35 min has high potential for applications in plant-based mayonnaise production to enhance safety and improve physicochemical and consumer acceptability

Chemical compositions, antioxidant and antimicrobial activities of Tubu (Pycnarrhena Longifolia) leaves used as ingredient in traditional functional foods

Tubu (Pycnarrhena longifolia) leaves are known as food enhancer and medicinal plant by several ethnics of Malaysia. The aims of the study were to determine the tubu leaves composition and biological activity including antioxidant and antibacterial. The mineral, sugar and amino acids were determined using HPLC, and bioactive compounds using GCMS. The antioxidant activity was evaluated by DPPH assay, and the antibacterial activity screened by disc diffusion method. The dry leaf compositions were 6.6% moisture, 11.6% ash, 7.0% crude protein, 15.7% crude fiber, 12.1% crude fat and carbohydrate 47%. A total of seven minerals were present in the methanol extract and the highest content was for iron (159.5 mg) and calcium (16.8 mg). The sugar profile showed high sugar content for glucose, sucrose, rhamnose, and fructose which was 8, 13, 7, and 20 mg/g, respectively. A total of sixteen amino acids was present in the tubu leaf extract, and seven bioactive compounds were identified by GC-MS/MS. The antioxidant activity was 87%, total phenolic compound content was 26.49 mg/mL and total flavonoid content was 13.39 mg/mL. Tubu leaves showed antibacterial activity towards Salmonella enterica serovar Typhimurium, Escherichia coli, Bacillus cereus and Staphylococcus aureus. This study showed that tubu leaves had rich sources of amino acids, minerals, sugars and bioactive compounds, potential to be a functional food ingredient

R unning Head: Novel Recombinant Phytate - d egrading Enzyme Production Statistical Optimization of the Induction of Phytase Production by Arabinose in a recombinant E. coli using Response Surface Methodology

The production of phytase in a recombinant E.coliusing thepBAD expression system wasoptimized using response surface methodology with full-factorial faced centered central composite design. The ampicilin and arabinose concentrationin the cultivation media and the incubation temperature were optimized in order to maximize phytase productionusing 23 central composite experimental design. With this design the number of actual experiment performed could be reduced while allowing eludidation of possible interactions among thesefactors. The most significant parameter was shown to be the linear and quadratic effect of the incubation temperature. OPtim al conditionsfor phytase production were determinedto be100 μg/ml ampicilin, 0.2 % arabinose and an incubation temperature of37ºC.The production of phytase in the recombinant E. coliwas scaledup to 100ml and 1000ml