Assessing synthetic milk through the detection of anionic detergents in milk: a concise review

The emergence of synthetic milk as a deceptive method for economic gains involves the incorporation of adulterants such as starch, urea, inexpensive vegetable oils, glucose detergent, water, and preservatives. This fraudulent mixture, seamlessly integrated with pure milk, deceives consumers by maintaining a natural taste and appearance. However, this unethical practice poses significant health risks, particularly to vulnerable demographics like children, pregnant women, and individuals with compromised immune systems. Despite being prevalent in both developed and developing countries, this deceptive practice could extend to other regions, given the global demand for milk and dairy products. Various methods exist for detecting synthetic milk, and one prominent approach involves identifying anionic detergent, which serves as a key component in the production of synthetic milk, acting as an emulsifier for vegetable oils and other ingredients. Therefore, this paper aims to provide an in-depth review of the role of detergent in synthetic milk production, highlighting the evolution of detection technologies. Additionally, a comparative analysis of the strengths and limitations of the method for identifying anionic detergent in synthetic milk is presented

Physicochemical and sensory properties of bahulu and chocolate mousse developed from pulses and vegetable canned liquids

In food industry, egg white is the most common foaming agent for numerous aerated foods. As some pulses and vegetable canned liquids possessed comparable foaming properties as egg white liquid, this study was conducted to characterise Bahulu and Chocolate Mousse developed from 6 selected canned liquids. The TA.XT Plus texture analyser was used to describe the texture profile analysis of Bahulu. Meanwhile, the viscosity of Chocolate Mousses was determined by the viscometer. Furthermore, the protein, fat, ash, moisture, fibre and carbohydrate content in both products were also determined. The sensory evaluation was conducted among 40 panelists using 9-point hedonic scale. The results showed that the least hard, low in springiness and chewiness were observed in Bahulu A which was developed from vegetable canned liquid (p0.05). Furthermore, the viscosity of Mousse A and D were lower than Mousse control (p0.05). Based on our results, it reveals that the pulses canned liquid has more potential in replace egg white in Bahulu and Chocolate Mousse development

In Vitro Infant Digestion of Whey Proteins Isolate–Lactose

The model in vitro protein digestion technique has received greater attention due to providing significant advantages compared to in vivo experiments. This research employed an in vitro infant digestive static model to examine the protein digestibility of whey proteins isolate–lactose (WPI–Lac). The polyacrylamide gel electrophoresis (PAGE) pattern for alpha-lactalbumin of WPI at 60 min showed no detectable bands, while the alpha-lactalbumin of the WPI–Lac was completely digested after 5 min of gastric digestion. The beta-lactoglobulin of the WPI–Lac was found to be similar to the beta-lactoglobulin of the WPI, being insignificant at pH 3.0. The alpha-lactalbumin of the WPI decreased after 100 min of duodenal digestion at pH 6.5, and the WPI–Lac was completely digested after 60 min. The peptides were identified as ~2 kilodalton (kDa) in conjugated protein, which indicated that the level of degradation of the protein was high, due to the hydrolysis progress. The conjugated protein increased the responsiveness to digestive proteolysis, potentially leading to the release of immunogenic protein by lactose, and to the creation of hypoallergenic protein

Response Surface Approach to Optimize the Conditions of Foam Mat Drying of Plum in relation to the Physical-Chemical and Antioxidant Properties of Plum Powder

This research was done to optimize the influence of various egg albumin (EA) concentrations of 2, 4, and 6% as a foaming agent and whipping times of 5, 10, and 15 minutes, on physicochemical and antioxidant properties of plum powder produced using response surface methodology (RSM). Physical properties of the foam such as density, porosity, and expansion were determined. After drying and powder manufacturing, physical properties, namely, the water absorption index (WAI) and water solubility index (WSI), as well as chemical characteristics such as pH, titratable acidity, and browning index, were assessed. Finally, antioxidant capabilities such as the total phenol content (TPC), DPPH scavenging activity, beta carotene, and total flavonoid content (TFC) were measured. According to the findings, both whipping duration and EA concentration had a substantial effect on the foam forming characteristics. Foam expansion increased significantly with EA concentration and whipping time increase, but foam density exhibited an inverse relationship as expected. Increases in EA concentration and whipping duration both raised pH values whereas titratable acidity exhibited an inverse tendency as variable quantity rose. The browning index dropped as EA concentration increased. Antioxidant qualities were retained in dried sample powder as compared with the fresh sample, and they were also altered by variable changes. Overall, a 4% EA concentration for 10 to 15 minutes produced the best dehydration effects with the most antioxidant retention

The possibility of a halal mix probiotic medium for the cultivation of Lactobacillus plantarum N16 and Saccharomyces cerevisiae

This study aimed to determine the effects of interaction between media type (halal mix preparation) and culture mixtures of Lactobacillus plantarum N16 and Saccharomyces cerevisiae (probiotics). A completely randomized factorial design (CRFD) consisting of 2 factors and three replications was used, where factor A was a mixture of Lactobacillus plantarum N16 and Saccharomyces cerevisiae at a ratio of 1:1 (A1); 1:2 (A2) and 2:1 (A3) and factor B was the type of growth media, that is, control (B1), whey tofu, molasses, and fish waste flour (B2), and coconut water, onggok flour and shrimp waste flour (B3). The variables measured were viability, cell biomass, and pH. The results showed interactions between factors A and B, which were significantly different (p <0.05) in terms of viability, cell biomass, and pH. Based on the results of the study, it can be concluded that the mixture of Lactobacillus plantarum N16 and Saccharomyces cerevisiae at a ratio of 2:1 (A3), using coconut water, onggok flour, and shrimp waste flour (B3) as medium and incubated at 36 °C for 24 hours was the best medium. It had a 2.37 viability, 42.33 mg/ml biomass cell, and a pH of 2.37

Functional and nutritional properties of rambutan (Nephelium lappaceum L.) seed and its industrial application: A review

Background Rambutan (Nephelium lappaceum L.) is an important commercial fruit in southeast Asia and is gaining more attention in recent years because it is juicy and sweet and has a refreshing flavour and an exotic appearance. It is commercialized for fresh consumption and is industrially processed as canned fruit, juices, jams, jellies, marmalades, and spreads. The seed is a major co-product of this industry and is worthy of attention for industrial applications and their feasibility. Scope and approach This review describes the composition of the rambutan seed, which is examined from a critical interpretation regarding the suitable use of this co-product. This review also compares the total yield, physicochemical and thermal properties of its fat for the purpose of evaluating the potential of this fruit co-product as a source of natural edible fat with potential industrial uses. Key findings and conclusions Rambutan seed is a major co-product of the industry that has high premium-grade fat, protein, carbohydrate, fibre, antioxidants, and phenolic content and that can be used in several segments of the food, pharmaceutical, and cosmetic industries. Rambutan seed powders are also used as local medicine (they contain antidiabetic compounds) in Malaysia. To determine the effectiveness of raw rambutan seeds in treating diseases, in vivo and human clinical studies should be performed. Research should also continue to determine if rambutan seed fat can be fractionated, chemical and enzymatic interesterified, and blended with other fats to make cocoa butter alternatives. Comprehensive studies are needed on rambutan seed to explore more potential industrial applications

Functional and nutritional properties of rambutan (Nephelium lappaceum L.) seed and its industrial application: A review

Background Rambutan (Nephelium lappaceum L.) is an important commercial fruit in southeast Asia and is gaining more attention in recent years because it is juicy and sweet and has a refreshing flavour and an exotic appearance. It is commercialized for fresh consumption and is industrially processed as canned fruit, juices, jams, jellies, marmalades, and spreads. The seed is a major co-product of this industry and is worthy of attention for industrial applications and their feasibility. Scope and approach This review describes the composition of the rambutan seed, which is examined from a critical interpretation regarding the suitable use of this co-product. This review also compares the total yield, physicochemical and thermal properties of its fat for the purpose of evaluating the potential of this fruit co-product as a source of natural edible fat with potential industrial uses. Key findings and conclusions Rambutan seed is a major co-product of the industry that has high premium-grade fat, protein, carbohydrate, fibre, antioxidants, and phenolic content and that can be used in several segments of the food, pharmaceutical, and cosmetic industries. Rambutan seed powders are also used as local medicine (they contain antidiabetic compounds) in Malaysia. To determine the effectiveness of raw rambutan seeds in treating diseases, in vivo and human clinical studies should be performed. Research should also continue to determine if rambutan seed fat can be fractionated, chemical and enzymatic interesterified, and blended with other fats to make cocoa butter alternatives. Comprehensive studies are needed on rambutan seed to explore more potential industrial applications

Changes in microstructures of rambutan seed and the quality of its fat during drying

The application of pre-treatment on oilseeds prior to extraction process may exert undesirable impact towards the quality of oils as well as microstructures of seed. The objectives of this study were to evaluate the efects of three drying methods on the microstructures of rambutan seeds and its efects on physicochemical properties of rambutan seed fat (RSF). The fats that being pre-treated with three diferent drying methods showed shrinkage or alteration of porous structure in terms of size, shape, and diameter. The diferences between the RSF pre-treated with oven-, freeze-, and cabinet drying RSF were in fatty acids (oleic and arachidic acids), and free fatty acid (1.56–1.80 mg KOH/g fat). From the results obtained, the useful information regarding to the efects of pre-treatment on RSF, which is a potent ingredient to be used as a cocoa butter substitute in the formulation of chocolate in the confectionery industries. Moreover, the outcomes of this work able to provide information for better grasp about the correlation of drying methods and quality of RSFs, as well as its applications in other food industries

Valorization of bambangan (Mangifera pajang) by-product by extraction of mangiferin using ultrasonic assisted extraction

Bambangan (Mangifera pajang) is a fruit belonging to the Anacardiaceae family, which is a lesser-known member of the mango family. It is native to East Malaysia, namely in Sabah and Sarawak. This fruit possesses a significant amount of dietary fibre, is rich in juice, and emits a strong smell. Typically, around 35 – 40% of the fruit's total weight, which includes the peel and seed, is discarded as waste. Mangiferin, a xanthone Cglucoside possessing notable antioxidant and antibacterial characteristics, is predominantly present in the foliage of mango plants. This study employed ultrasonicassisted extraction (UAE) to extract mangiferin from bambangan peels and seeds. The study specifically investigated the impact of ethanol concentration (ranging from 40% to 60%), temperature (ranging from 40 °C to 60°C), extraction time (ranging from 5 to 15 minutes), and sample-solvent ratio (ranging from 1:10 to 1:30 w/v) on the concentration of mangiferin. Mangiferin was quantified using high-performance liquid chromatography (HPLC). The optimal conditions for extracting mangiferin using UAE were determined to be 50% ethanol concentration, temperature of 50°C, extraction time of 10 min, and a sample-solvent ratio of 1:20. The seeds of the bambangan fruit had the highest concentration of mangiferin at 264.89 ± 5.67 mg/mL, whereas the peels had a value of 94.82 ± 1.49 mg/mL. These findings indicate that the peels and seeds of bambangan have potential as alternate sources of mangiferin for the food and pharmaceutical industries

Physicochemical properties and radical scavenging activity of whey protein hydrolysate by conjugation with lactose

Whey protein isolate (WPI) has been hydrolysed to whey protein hydrolysate (WPH) using alcalase produced by Bacillus licheniformis at 65℃ for three hours with an enzyme to substrate ratio of 1:50. The WPI and WPH are then conjugated with lactose via Maillard reaction by heating the solution at 95℃ for different heating times which are 0h, 1h, 2h, 3h and 4h. The objectives of this study are to characterise the physicochemical properties (pH value, browning intensity, degree of glycation and Fourier transform infrared spectroscopy) of conjugation of WPI and WPH with lactose and to analyse the antioxidant activity of WPI and WPH after conjugation with lactose. In this study, the pH value, browning intensity, degree of glycation, structure and antioxidant activity of both conjugates are analysed. The pH value and degree of glycation of WPH-Lactose for all different heating time is higher compared to WPI-Lactose while for browning intensity, the WPH-Lactose heated four hours has higher browning intensity than WPI-Lactose. The secondary structure of both conjugates has been altered after conjugation in which the beta structure in proteins has been reduced. The antioxidant activity of WPH-Lactose conjugate is higher compared to WPI-Lactose conjugate as shown the analysis of ABTS+ radical scavenging activity which is 2.37% for WPI-Lactose and 12.68% for WPH-Lactose that have been heated for four hours. However, the antioxidant activity of WPH is high even though without the conjugation with lactose. Hence, the findings show that WPH can be used as a potential ingredient for encapsulating bioactive compounds due to its high antioxidant activity