Unfermented Freeze-Dried Leaf Extract of Tongkat Ali (Eurycoma longifolia Jack.) Induced Cytotoxicity and Apoptosis in MDA-MB-231 and MCF-7 Breast Cancer Cell Lines

possible anticancer mechanism of action against breast cancer cell lines: non-hormone-dependent MDA-MB-231 and hormonedependent MCF-7. -e leaves of E. longifolia were processed into unfermented and fermented batches before drying using freeze and microwave-oven drying techniques. Obtained extracts were tested for cytotoxicity effect using MTT assay and phenolic determination using HPLC-DAD technique. -e most toxic sample was analyzed for its apoptotic cell quantification, cell cycle distribution, and the expression of caspases and apoptotic protein using flow cytometry technique. Fragmentation of DNA was tested using an agarose gel electrophoresis system. -e results determined that the unfermented freeze-dried leaf extract was the most toxic towards MDA-MB-231 and MCF-7 cells, in a dose-dependent manner. -is extract contains the highest phenolics of gallic acid, chlorogenic acid, ECG, and EGCG. -e DNA fragmentation was observed in both cell lines, where cell cycle was arrested at the G2/M phase in MCF-7 cells and S phase in MDA-MB-231 cells. -e number of apoptotic cells for MDA-MB-231 was increased when the treatment was prolonged from 24 h to 48 h but slightly decreased at 72 h, whereas apoptosis in MCF-7 cells occurred in a time-dependent manner. -ere were significant activities of cytochrome c, caspase-3, Bax, and Bcl-2 apoptotic protein in MDA-MB-231 cells, whereas MCF-7 cells showed significant activities for caspase-8, cytochrome c, Bax, p53, and Bcl-2 apoptotic protein. -ese results indicate the ability of unfermented freeze-dried leaf extract of E. longifolia to induce apoptosis cell death on MDA-MB-231 and MCF-7, as well as real evidence on sample preparation effect towards its cytotoxicity level

Effect of ingredients on the mass loss, pasting properties and thermal profile of semi-sweet biscuit dough

The drive to utilise different lipids, both for health benefits and for commercial reasons, in bakery goods has been extensive. However, the roles of the lipid plays in many products, let alone the influence of the level of saturation, are uncertain. The objective of work carried out is to understand how the typical ingredients in biscuit would impact on the thermal profile of semi-sweet biscuit dough. Three different techniques have been used namely gravimetric analysis (TGA), rapid visco analyser and differential scanning calorimetry (DSC). Wheat flour, sugar and fat/oil were the main ingredients used to produce basic dough of semi-sweet biscuit for this study. Semi-sweet biscuit dough formulations with varying types of oils namely palm oil, palm olein, palm stearine, sunflower oil and butterfat were developed. The final mass (i.e. the total amount of moisture lost) for the samples showed significant differences between the doughs; with the control dough, dough contained palm stearine and butter falling into one group and the butter, palm oil, palm olein and sunflower oil forming the second group that showed less mass loss. Doughs containing low levels of saturated fatty acids (palm olein, palm oil and sunflower oil) showed significant difference on the drying properties of samples compared to doughs containing high saturated fatty acids (palm stearine and butter) as revealed by TGA. Pasting properties result showed that oil with different saturation influenced peak viscosity obtained. The DSC results showed that sugar and oil increased the gelatinisation peak temperature up to 2 and 6 °C, respectively. Oils with low saturated fatty acids have more capability to make contact with starch granules during the mixing processing as compared to oil with a high level of saturated fat. It is suggested that the oil presence in the system was delaying the drying process by coating the wheat flour particles hence slowing the drying process as compared to a sample without oil

Structural and functional properties of major ingredients of biscuit

Biscuit is a popular food product where it is produced using wheat flour, sugar and fat as its main ingredients. Wheat flour is the major material used in biscuit production and within the flour starch is the principal component. The details of starch properties such as pasting properties, gelatinisation properties, crystallinity were discussed in this review. Starch is the major structural element in many foods, with the fat or sugar also playing key roles. Sugar gives sweetness, colour, add volumes and influence the texture of a biscuit. Besides that, it shows significant impact on starch gelatinization properties. Fat plays an important role in biscuit production and the type of fat used determines the quality of the final product. In this article, the functional properties of major ingredients of biscuit were also reviewed with emphasis on wheat flour, sugar and fat

A review on the recent applications of gluten-free flour, functional ingredients and novel technologies approach in the development of gluten-free bakery products

Gluten is detrimental to people who suffer from gluten-related disorders. Recently, the upsurge in demand for gluten-free products can be traced not only from the population that suffered from gluten-related disorders but also people who prioritize healthy lifestyles and practising gluten-free diets. One of the most challenging tasks in the development of gluten-free products is their quality. The purpose of this review is to describe the application of gluten-free flours in common bakery products such as bread, cakes, and biscuits. This article does summarize some functional ingredients such as hydrocolloids, protein, and enzymes and also the applications of novel technological approaches including high-pressure treatment, sourdough fermentation and extrusion technology. Overall, different approaches utilized in the improvement of gluten-free bakery products will lead to various quality outcomes

Determination of Nutritional Composition and Effect of Various Storage Conditions on the Vitamin C Content in Garcinia Dulcis, in Fresh and Dry Form

This study was carried to determine the nutritional properties of fresh Garcinia dulcis fruit, an indigenous fruit growth in Sabah, included proximate content of moisture, ash, crude protein, crude fat, crude fibre, total dietary fibre and total carbohydrate, vitamin C as well as several minerals content. The effect of different drying techniques and storage conditions on the vitamin  C content in dried Garcinia dulcis was investigated. The fruit slices were separated into four groups which subjected to four drying techniques, which were sun drying, hot air drying at 50C and 60C and vacuum drying, and dried to the moisture content of 16 ± 1 %. After drying, the sample was subjected to four storage conditions, which were dark and air-tight, dark and non-air-tight, light and air-tight and light and non-air-tight, and the vitamin C content was analyzed for sample subjected to each condition once per 7 days of storage until 28 days of storage. From the analysis, the nutritional properties of fresh fruit with the content of moisture (86.64 ± 0.21 %), ash (0.68 ± 0.01 %), crude protein (0.59 ± 0.03 %), crude fat (0.40 ± 0.02 %), crude fibre (1.89 ± 0.04 %), total carbohydrate (9.80 ± 0.18 %) and total dietary fibre (8.21 ± 0.38 %), vitamin C (6.88 ± 0.33 mg AA/100g ww) and several minerals (potassium, 64.63 ± 0.02 mg/100 g ww; phosphorus, 7.79 ± 0.13 mg/100 g ww; calcium, 7.59 ± 0.06 mg/100 g ww) were determined. The hot air drying at 50C and vacuum drying retained highest amount of vitamin C among the four drying techniques just after the sample was dried. The best storage conditions for all the drying techniques were dark and air-tight conditions. It was found out that the drying technique interdependent to each other in order to retain the highest content of vitamin C in dried Garcinia dulcis sample for a longer period of time

Effect of the different encapsulation methods on the physicochemical and biological properties of Clitoria ternatea flowers microencapsulated in gelatin

Clitoria ternatea flowers are known as butterfly pea flowers which contain many bioactive compounds and can be found in tropical countries. However, the bioactive compounds are easily lost when exposed to various environmental conditions. Encapsulation technologies are introduced to provide maximum protection to the encapsulated bioactive compounds. The main objectives of this study were to determine the physicochemical properties of C. ternatea flowers encapsulated in gelatine prepared using different encapsulating methods and the microbiological properties of the best encapsulating methods for C. ternatea flowers with gelatine. In this study, the moisture contents for ultrasonic spray dried powders recorded the lowest (5.94±0.44%) while samples of convection oven recorded the highest (14.33±1.30%). However, the ultrasonic spray dried powders demonstrated the highest total flavonoid contents, but convection oven dried powders showed the lowest. The results for total anthocyanin contents were similar to total flavonoid contents. The highest encapsulation efficiency based on anthocyanin contents was found in freeze dried powders (95.75±0.24%). These results showed the same antioxidant activity (DPPH assay) with the highest percentage inhibition of freeze dried powders and the lowest percentage inhibition of ultrasonic spray dried powders. The phytochemical functional group that revealed from Fourier Transform Infrared spectroscopic (FTIR) analysis also indicate the presence of high amount of phenolic compounds in freeze dried powders although with ‘collapse building’ shape with fibrillary structure. The freeze dried powder showed the highest L* value (45.62±0.54), yet ultrasonic spray dried powders highest a*, b* and C* value. Thus, the analysis for microbial properties was carried out on freeze dried powders as freeze dryer was chosen as the best encapsulating methods. The freeze dried powders showed inhibition against gram positive and gram negative bacteria such as Bacillus cereus, Staphylococcus aureus, Escherichia coli and Salmonella enterica and fungi such as Aspergillus niger and Candida albicans. The current study demonstrated the potential of using gelatine to encapsulate technique to retain antioxidant compounds in gelatine encapsulated C. ternatea flowers. This finding provides useful information on the use of different encapsulated methods for the development of functional food products for gelatine encapsulated flowers of C. ternatea

Effect of different ratios of wheat flour to black bean (Phaseolus vulgaris L.) flour on physicochemical properties and sensory acceptability of cooked noodle

Wheat noodles are a popular staple food, and their consumption has increased worldwide due to convenience, nutritional and sensory quality, palatability as well as reasonable price. However, the refining process of wheat flour contributed to the decreasing mineral and fibre content of noodles. The present study aimed to determine the effect of different ratios of wheat flour to black bean flour on physicochemical properties and sensory acceptability of cooked noodles. Wheat flour was substituted with black bean flour at 5 levels: 0%, 5%, 10%, 15% and 20%. The cooked noodles were analyzed for proximate composition, cooking loss, colour profile and texture profile in triplicate. Sensory evaluation was carried out using an acceptance test of a 7-point hedonic scale. Proximate results showed that the ash, protein, fat and fibre content of cooked noodles had increased significantly (p<0.05) when the percentage of black bean flour increased. The ash content and crude fibre content of cooked noodles incorporated with 20% black bean flour were 0.63±0.02% and 0.79±0.06% respectively. The cooking loss of noodles also increased from 3.61±0.34% to 5.16±0.51% when the percentage of black bean flour increased from 0% to 20%. Although the substitution of 15-20% of black bean flour enhances the nutritional value of noodles, the sensory acceptance decreased due to the undesirable dark colour and hard texture. Therefore, this study suggested that the addition of black bean flour up to 10% is the potential to be used as a functional ingredient with promising the physical characteristics and nutritional value of the noodle without affecting their sensory quality

Fatty-Acid Profiles, Triacylglycerol Compositions, and Crystalline Structures of Bambangan-Seed Fat Extracted Using Different Solvents

Currently, research on the bambangan-fruit seed has become interesting because of its potential application as a cocoa butter alternative. This work aimed to determine the changes in the quality of the extracted bambangan-seed fat (BSF) obtained using hexane, petroleum ether, and ethanol. The extraction solvents affected the total fat content (TFC), physicochemical properties, fatty-acid profile, triacylglycerol composition, and crystalline structure of the extracted BSF. The results showed that BSF has a high content of 1,3-distreoyl-2-oleoyl-glycerol (SOS). The solvent-type significantly (p < 0.05) impacts the stearic and oleic acids of the extracts, resulting in apparent changes in the high-melting symmetrical triacylglycerols, such as SOS. Petroleum-ether-extracted BSF has a high stearic acid of 33.40%, followed by that of hexane- and ethanol-extracted BSF at 29.29% and 27.84%, respectively. Moreover, the spherulitic microstructure with needle-like crystals of the extracts also ranges from 30 to 70 µm in diameter. Hexane-extracted BSF illustrated a less-dense, spherulitic, crystalline microstructure with a less-granular centre than those extracted using the other solvents. The results suggested that the quality of the extracted BSF obtained from the nonpolar solvents of hexane and petroleum ether are better than that extracted using ethanol