Formulation and Storage Properties of Trasparent Soap Prepared From Enzymatically and Nonenzymatically Treated Palm-Based Materials

The study on the physical and chemical properties of 28 samples of commercial transparent soap provided valuable information that could be used as a guideline in the preparation of palmbased transparent soap formulation. Most of the commercial transparent soaps had good transparency (above 0.8) with a moderate total f%Iy matter of between 40% and 60%. They were mostly superfatted products and showed good foamability and hardness with a penetration value of less than 5 mm Differences in titer, acid and iodine values affected the ability of different palm based fatty acid in accepting the amount of sodium salt into soap formulation and the hardness property. The proper combination of triethanolarnine, glycerol and sugar solution played an important role in determining the transparency, hardness, foamability and moisture content of the soap produced. Transparent soap bar made from blends of distilled palm stearin fatty acid with ricinoleic acid wvered a wide range of acceptability for triethanolamine (20-90%) with low amount of sugar solution (less than 30%) and less than 70% of glycerol. However, in blends of distilled palm oil fatty acid-based soap with ricinoleic acid, the transparerrt soap region ranged between 40% and 80% triethanolamine, less than 40% of glycerol and between 20% to 50% of sugar solution Both blends of distilled palm htty acid-based transparent soap had transparency reading above 0.8 and penetration value of less than 8 nun with the majority of moisture content of soap fklling between 15% and 20%. In the region of low percentage of triethanolamine (OO/i-20%) with 80-100% of glycerol and sugar solution used, both distilled palm htty acids used in soap formulation produced soft and gummy opaque soap. Lipase-catalysed acidolysis is a vital tool to tailor-make refined, bleached and deodorised palm oil (RBD palm oil) enriched with ricinoleic acid (RA). Lipozyme IM60 lipase performed better (12.33% FWD4 hours) than Pseudomnas sp iipase (2.59% RN24 hours) as it was able to incorporate more ricinoleic acid into RBD palm oil at a shorter time. The alteration in trigly-de composition of acidolysed oil had led to the changes in their slip melting point, iodine value, solid fat content, crystallisation and melting behaviour and also the viscosity of the acidolysed oil produced. The differences in sodium salt content used in different fatEy raw material-based soap formulation had caused an effect on the transparency, tow fatty matter, penetration value, chloride content and foamability of soap d e . In general, the presence of ricinoleic acid in the blends of distilled palm oil fatty acid soap, blends of distilled palm stearin fatty acid soap and acidolysed oil-based soap assisted in improving the soap transparency, especially when high mtenfs of sodium salt were used in the soap fmulatio

Enrichment of Mung Bean with L-DOPA, GABA, Essential Amino Acids via Controlled Biofermentation Strategy

L-DOPA (L-3,4-dihydroxyphenylalanine) the precursor of neurotransmitter dopamine is used in the management of Parkinson disease and effective in controlling diabetic state. Gamma-aminobutyric acid (GABA), a non-protein amino acid is known to have many pharmacological functions and plays a major role in inhibiting neurotransmitter in brain. Whereas essential amino acids can't synthesize in human body and it must be taken from foods to maintain good immune function. This study aims to evaluate the enrichment of mung bean with L-DOPA, GABA and essential amino acids via controlled solid state fermentation using Rhizopus strain 5351. Fermentation was carried out for a duration up to 48 h at 30 °C and the samples were analyzed at certain time intervals. The concentration of glucosamine and beta-glucosidase, which indicated the growth of fungal was noted low at the early growth stage (0 to 10 h), but it was observing increased linearly within 18 to 48 h growth periods. The L-DOPA was produced after 10 h fermentation time (0.008 g/100 g dry weight, DW) and the highest yield of L-DOPA content (0.07 g/100 g DW) was attained at the fermentation time of 28 h. However, the concentration of L-DOPA was noted decreased after that. The protease activity, free and essential amino acids content also showed a drastic increment within the fermentation period of 10 to 38 h. The highest content of free and essential amino acids (FAAs and EAAs) and the protease activity of fermented mung bean were exhibited at 38 h incubation time, which were 3.74 g/100 g DW, 1.43 g/100 g DW and 18.4 U/g dry weight, respectively. The GABA content of fermented mung bean was found low (0.019 - 0.021 g/100 g DW) at early incubation time (0-10 h), however, it showed a drastic increment in the fermented mung bean after 18 h (0.132 g/100 g DW) and continuously increased until 38 h (0.198 g/100 g DW). This study showed the potential of solid state fermentation as a good strategy to enrich the fermented mung bean with L-DOPA, GABA and other beneficial bioactive compounds which play an important role to maintain good health as it helps to enhance our immune system and regulating neurotransmitter function

Enhanced Virgin Coconut Oil (EVCO) as Natural Postmilking Teat Germicide to Control Environmental Mastitis Pathogens

The antimicrobial capability of oil containing medium-chain fatty acids and their corresponding monoglycerides, known as Enhanced Virgin Coconut Oil (EVCO) against microorganisms isolated from bovine mastitis milk was studied. EVCO contains an effective amount of medium-chain free fatty acids (caprylic, capric and lauric acid) and their corresponding derivatives (monocaprylin, monocaprin and monolaurin) can act as antimicrobial agent with broad spectrum of antimicrobial properties. An in vitro assessment of EVCO against bovine mastitis microorganisms isolated from locally collected mastitis milk samples was conducted to determine its minimum bactericidal concentration (MBC>99). In general, EVCO exhibited its great antimicrobial capability to kill all mastitis microorganisms isolated from the mastitis milk sample at different concentrations of MBC>99 value. In fact, EVCO was found more effective to kill Mycoplasma sp. and gram positive microbes rather than gram negative microbes, especially in Mycoplasma bovis, Acholeplasma oculi, Enterococcus sp., Streptococcus sp. and Staphylococcus aureus with lower MBC>99 values in comparison with the synthetic antibiotic, Mastivet. A further investigation of the antimicrobial activities of EVCO against Staphylococcus aureus and Mycoplasma bovis against time revealed that EVCO was more efficient in killing these two microorganisms in a shorter time at a lower concentration as opposed to Mastivet. These findings indicated that EVCO has great potential application in postmilking teat germicide, which can be used as a preventive measure to control mastitis cases, especially against environmental mastitis pathogens

Stability assessment of virgin coconut oil-based emulsion products

In recent years, there has been dramatic growth in the market for virgin coconut oil (VCO). VCO, a promising functional food oil, has gained popularity and captured public attention worldwide. Two VCO‐based emulsion products were developed as a new nutritional food supplement with the aim of increasing the consumption of VCO. The stability of VCO‐based emulsion products was assessed during a storage period of 3 months to gauge the quality of the optimized VCO‐based emulsions. The particle‐size distributions of the VCO‐based emulsions remained stable throughout the 3‐month storage period at 25 and at 50°C. However, a slight increase in the particle sizes was observed in the VCO‐based emulsions samples after 2 months of storage at 4 °C. Nevertheless, phase separation did not occur in either of the VCO‐based emulsions products throughout the storage‐stability assessment period. No signs of microbial growth were detected in the emulsion products during the storage period. Furthermore, no significant changes in the free fatty acid contents of the emulsion products were observed during storage at 4 or 25°C throughout the storage period. The VCO‐based emulsion products possessed sufficient emulsion stability to withstand changes at different storage temperatures

Oxidative stability of palm - and soybean-based medium- and long-chain triacylglycerol (MLCT) oil blends

BACKGROUND: Medium- and long-chain triacylglyerols (MLCT) enzymatically esterified using Lipozyme RM IM lipase has very low oxidative stability as it does not contain any antioxidants. The aim of this work was to study the ability of various antioxidants to increase the oxidative stability of palm- and soybean-based MLCT blends which assist to bring up the oxidative stability of both MLCT blends. In this study, the effectiveness of rosemary extracts, sage extracts, tert-butylhydroquinone (TBHQ) and mixtures of tert-butyl-4-hydroxyanisole (BHA) and tert-butyl-p-hydroxytoluene (BHT) in protecting against oxidation of various MLCT blends was investigated. RESULTS: Blending of MLCT oil with either palm olein or soybean oil improved its smoke point values and oxidative stability. TBHQ addition to both palm- and soybean-based MLCT blends increased oxidative stability. Combination of BHA and BHT showed no significant improvement (P > 0.05) in ability to protect blends from oxidation compared to natural antioxidants such as sage or rosemary extracts. CONCLUSION: Blended oils with 500 g kg−1 MLCT and 500 g kg−1 palm olein (MP5) were the most suitable for use at high temperature based on the fatty acid composition of the MLCT blends, which subsequently had an effect on thermal oxidative stability. In general, addition of either natural or synthetic antioxidant assisted in improving the antioxidative strength of both MLCT blends. MLCT blends with added TBHQ showed the highest thermal oxidative stability among the antioxidants used. Copyright © 2008 Society of Chemical Industr

Deep frying performance of enzymatically synthesised palm-based medium- and long-chain triaclyglycerols (MLCT) oil blends

The main aim of this work was to assess the frying strength of the enzymatically synthesized palm-based medium- and long-chain triacylglycerols (MLCT) oil with the aid of different antioxidants under deep-frying conditions. Palm-based MLCT oil in the presence of synthetic or natural antioxidants showed significantly better(P0.05) in the saturated/unsaturated fatty acids ratio across frying periods indicated good oxidative stability of the palm-based MLCT oil. Due to the polarity of medium- and long-chain triacylglycerols in palm-based MLCT oil, total polar compounds determination may not be a suitable oil quality measures. Sensory evaluation of fried chips showed no significant differences (P>0.05) between chips fried in RBD palm olein and palm-based MLCT oil over the 3-month storage period

The use of enzymatically synthesized medium– and long-chain triacylglycerols (MLCT) oil blends in food application

The potential use of medium- and long-chain triacylglycerols (MLCT) oil blends in food applications such as frying oil and salad dressings were investigated. The frying strength of palm-based MLCT oil with different antioxidants under deep frying conditions was assessed. Palm-based MLCT oil showed better thermalresistant oxidative strength than refined, bleached and deodorized (RBD) palm olein throughout the five consecutive days of frying. Sensory evaluation and rancidity assessment on fried chips showed no significant differences (P > 0.05) between chips fried in RBD palm olein and palm-based MLCT oil. MLCT-based salad dressings treated with different antioxidants showed similar rheological behaviors as compared to soybeanbased salad dressings. The overall quality of the physical appearance and organoleptic acceptability based on quantitative descriptive analysis showed no significant differences (P > 0.05) in all salad dressings. These findings indicated that MLCT-based oil blends can be used as healthy functional oil for daily consumption

Nutritional values of tempe inoculated with different strains of Rhizopus: its γ-aminobutyric acid content and antioxidant property

The γ-aminobutyric acid (GABA) content and antioxidant profile of fermented soybean inoculated with eight different strains of Rhizopus sp. were studied. The ability of these strains, which were obtained from the Centre of Functional Food Cultures (CFFC) collection at MARDI, to produce GABA were compared to wild strains obtained from commercial tempe. Results showed that tempe inoculated with Rhizopus strains of MARDI contained higher GABA, mostly above 0.060 g/100 g dry weight compared to commercial tempe. The highest GABA content was seen in the tempe inoculated with Rhizopus 5351 strain with a concentration of up to 0.154 g/100 g dry weight at 48 h fermentation. The amount of beneficial free and essential amino acids of this tempe were also more than 1.70 g and 0.50 g/100 g dry weight respectively. Tempe inoculated with Rhizopus 5351 strain had the highest sensory score in organoleptic acceptability as evaluated by 14 experienced panellists. In addition, the antioxidant content of this tempe was within the range of commercial tempe. Overall, tempe inoculated with Rhizopus 5351 strain had better nutritional value compared to current commercial tempe available in Malaysia. Obviously, Rhizopus 5351 strain can be introduced as a commercial starter culture for making tempe in Malaysia

Evaluation of in vitro wound healing efficacy of breadfruit derived starch hydrolysate

To study the wound healing efficacy of breadfruit starch hydrolysate, an in vitro wound scratch assay was conducted, in which the migration rate of wounded NIH 3T3 fibroblasts was determined. Wounds treated with lower dextrose equivalent (DE), (DE 10-14) starch hydrolysate were found capable to improve the wound healing of NIH 3T3 fibroblast cell with the percentage of wound closure improvement of 77%, respectively when compared with higher DE range (DE 15-19 and DE 20-24). The findings obtained in the BrdU uptake and MTT viability assays confirmed the wound healing properties of breadfruit starch hydrolysate as the starch hydrolysate-treated wounded NIH 3T3 fibroblasts were able to proliferate well and no cytotoxicity was observed. Together, these findings indicated that the newly developed breadfruit starch hydrolysate performed better than commercial (COM) starch hydrolysate of the same DE ranges. In conclusion, breadfruit starch hydrolysate had better functional properties than did starch hydrolysates derived from other sources and that they could play a beneficial role in wound healing applications

Relationship between textural properties and sensory qualities of cookies made from medium-and long-chain triaclyglycerol (MLCT)-enriched margarines

BACKGROUND: This study aims to investigate the textural properties and sensory qualities of cookies made from medium and long-chain triacylglycerol (MLCT)-enriched margarines. Margarine with formulations of MLCT : palm olein : palm stearin, 60 : 30:10 and 70 : 20:10, were selected to produce cookies. The textural properties of cookies were determined using a texture analyser. Quantitative descriptive analysis (QDA) and acceptance test were carried out to describe the attributes and to evaluate the degree of liking of cookies, respectively. RESULTS: Cookies made from MLCT-enriched margarines showed high values for hardness, fracturability, but also for cohesiveness and adhesiveness. Trained panelists rated the cookies made from MLCT-enriched margarines to be lower as compared to those made from commercial margarine for most of QDA attributes. However, cookies made from MOS 603010 and commercialmargarines were scored similarly (P > 0.05) for all acceptance test attributes. Overall acceptability was found to be highly and negatively correlated for hardness, fracturability and cohesiveness (R2 > 0.90). Principal component analysis showed that the taste attribute of cookies and the%solid fat content of margarine at 35 ◦C highly influenced the overall quality of the cookies