Edible Films Incorporated with Active Compounds: Their Properties and Application

Antimicrobial compounds are food additives, which play a major role to reduce food spoilage. There are three main groups of antimicrobial compounds such as chemical agent, natural extract, and probiotics. The direct incorporations of the active compounds on the surface of food may have limited benefit because they are rapidly diffused from the food surface into the food product, resulting in the limited efficacy of these compounds. Thus, incorporation of antimicrobial compounds into packaging matrix, especially biopolymer film is a promising technique to reduce contaminations and inhibit, retard, and/or kill the microorganisms. Edible films are thin layer of natural polymers used to maintain the physicochemical quality of foods and extend their shelf life. A variety of biopolymeric-based materials including polysaccharides, proteins, and lipids have been extensively used for antimicrobial packaging and can be used as a carrier of active compounds. Incorporation of antimicrobial compounds may or may not enhance the mechanical properties and water vapor permeability of biopolymer films. The applications of active films can reduce contamination through the releasing of antimicrobial compound, thus reducing the risk from pathogen, extending shelf life of the packaged foods, and providing better quality with high safety

Valorization of Food Processing By-Products as Smart Food Packaging Materials and Its Application

Traditional food packaging systems cannot provide any information related to the food quality during storage to consumers. Recently, the renewable resources have been considered as starting materials for making biodegradable packaging film. A variety of food processing by-products have been utilized, either alone or in mixtures, to produce packaging films with proper properties. It shows high possibility for smart biodegradable filmmaking as well as is applicable in the food industry. In order to monitor the food quality and to reduce the food loss and waste, a new packaging technology has been increasingly developed. Smart packaging refers to packaging systems which can monitor, detect, and inform about the qualities of food in real time. Indicator is the most commonly used device, which can communicate through direct visual change, especially in color. Natural extract and synthetic color are usually added into smart packaging films. However, synthetic dyes may be harmful to the consumers’ health. Thus, the use of natural extract has been increased. Smart packaging films can be applied to various types of food products in order to monitor the food quality during transportation and storage. Thus, smart packaging could be used as a nondestructive tool to detect the food quality

Extraction, Characterization, and Application of Agricultural and Food Processing By-Products

By-products originating from agricultural and food processing are considerable disposal problem for the industry because these waste streams emerge in huge quantities and often have direct impact on the economy and environmental pollution. However, at the same time, it constitute a rich but yet underutilized source of valuable components, which may find application as ingredients in the food and non-food industries. As a result, numerous projects are currently directed toward the utilization of agricultural and food processing by-products such as animal-based (skin, bone, flesh, and internal organs) and plant-based biomaterials (fruit peels and seeds, rice bran, and etc.). In the present work, we would like to focus on the potentialities and the current research of the compounds and extracts deriving from agro-industrial disposable wastes in the food-related utilization. The potential of selected by-products as a source of bioactive/functional compounds in terms of emerging and conventional techniques for extraction, characterization, biological activity monitoring and application of the extracts or isolated compounds as functional food ingredients or bio-based materials for food packaging are highlighted. Considering environmental effect and economic loss, agricultural and food processing by-products should be utilized in various innovative processes in the cause of beneficial product derivation

Biochemical and microstructural characteristics of meat samples treated with different plant proteases

This study was conducted to compare the efficiency of different plant proteases for changing biochemical and microstructural characteristics in muscle foods. The meat samples from chicken, giant catfish, pork and beef were treated with four types of proteolytic enzymes: Calotropis procera latex proteases, papaya latex proteases, commercial papain and bromelain at the concentrations of 2 × 103 to 6 × 103 activity units/100 g of muscle. The pH, collagen solubility, trichloroacetic acid (TCA) soluble peptides, protein patterns and muscle microstructures of the treated samples were evaluated after 24 h at 4°C. A decrease of muscle pH in chicken, giant catfish and pork was observed when the enzymes were added (p < 0.05). A significant increase in collagen solubility was also found in all of the muscle samples (chicken increased from 37.64 to 83.59%; giant catfish increased from 52.82 to 84.14%; pork increased from 14.34 to 86.78; and beef increased from 26.02 to 86.18%; p < 0.05). An increase in TCA-soluble peptides (from 0.90 to18.53 μmole/g sample), and myofibrillar protein degradation was observed in all of the enzyme treated samples as compared to the control (p < 0.05). The electrophoretic pattern of the muscle proteins also revealed extensive proteolysis and reduction of protein bands in all of the treated samples. At the microstructural level, tissue fibers were broken, and the connections between the sarcolemma and the myofibrils were loosened when each enzyme was applied. When comparing all proteolytic enzymes used, papaya latex proteases showed the highest hydrolysis activity in all muscle types, which was followed by C. procera latex proteases, commercial papain, and then bromelain. The results show that these proteolytic enzymes could be used as an effective meat tenderizer.Key words: Proteases, muscle foods, collagen, tenderization, toughness

Antimicrobial activity of some potential active compounds against food spoilage microorganisms

Antimicrobial activities of six potential active compounds (acetic acid, chitosan, catechin, gallic acid, lysozyme, and nisin) at the concentration of 500 g/ml against the growth of Escherichia coli, Staphylococcus aureus, Listeria innocua, and Saccharomyces cerevisiae were determined. Lysozyme showed the highest antimicrobial activity against L. innocua and S. cerevisiae with an inhibition zone of 19.75 and 17.37 mm, respectively. Catechin was strongly active against E. coli, L. innocua, and S. aureus with 15.37, 19.38, and 17.00 mm of inhibition zone diameter, respectively. The minimum inhibitory concentration (MIC) value of catechin for E. coli and for S. aureus was the same at 640 μg/ml, while the minimum bactericidal concentration (MBC) values were 640 and 1,280 μg/ml, respectively. The MIC and MBC values of lysozyme for L. innocua were 160 and 640 μg/ml, respectively. S. cerevisiae was the most susceptible microorganism to lysozyme among others, since both its MIC and MBC were the lowest (2.5 μg/ml). However, catechin and lysozyme were combined in equal amounts; all tested microorganisms were effectively inhibited as indicated by both qualitative and quantitative antimicrobial activities. This study thus revealed the potential application of some active compounds such as catechin and lysozyme for their usage in food products.Keywords: Antimicrobial activity, catechin, lysozyme, agar disc diffusion, minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC

สารยับยั้งเอนไซม์โปรตีนเนสจากพลาสมาเลือดไก่ : การทำบริสุทธิ์ การศึกษาคุณลักษณะและการประยุกต์ใช้ในซูริมิ

Thesis (Ph.D., Biotechnology)--Prince of Songkla University, 200

Effects of food hydrocolloids on quality attributes of extruded red Jasmine rice noodle

The aim of this study was to examine the quality characteristics of extruded red Jasmine rice flour (RJF) noodle that had been prepared with hydrocolloids, namely guar gum (GG), carboxymethyl cellulose (CMC), and xanthan gum (XG) at the concentrations of 0.0 (control sample), 0.2, and 0.4% (w/w), respectively. The use of hydrocolloids had no effect on total phenolic contents, antioxidant properties (DPPH, ABTS, and FRAP), color, and X-ray diffraction patterns (p > 0.05). In contrast, the hydrocolloids tended to increase the expansion ration of the noodle. GG and CMC improved cooking, textural, and sensory properties. Ultimately, 0.2%-GG showed the lowest cooking loss (5.07%) when compared with others. Moreover, it also provided the noodle with better textural properties such as tensile strength, extensibility, hardness, cohesiveness, and chewiness (p < 0.05). For these reasons, the highest acceptability (6.75) for the noodle was achieved with GG02. XG resulted in lower overall acceptability (5.05), particularly the 0.4%-XG recipe (p < 0.05). Thus, usage of 0.2%-GG was the best option for improving the qualities of extruded RJF noodle. XG was deemed ineffective for improving the noodle

Three-phase partitioning and proteins hydrolysis patterns of alkaline proteases derived from fish viscera

In this study, the recovery alkaline proteases from farmed giant catfish viscera were isolated by using three-phase partitioning (TPP). Factors affecting partitioning efficiency such as salts, solvent types, pH, and incubation temperatures were studied. Furthermore, the application of extracted alkaline proteases on proteins hydrolysis was also determined. The system consisted of crude enzyme extract:t-butanol 1:0.5 (w/v), 50% sodium citrate, pH 8.0 with incubation temperature of 25 °C provided the highest enzyme recovery (220%). The smear protein bands with molecular weight of 20, 24, and 215 kDa of TPP fractions appeared on the protein stained gel. Two major clear zones (24 and 130 kDa) in the interphase were observed on casein-substrate gel electrophoresis. Extracted alkaline proteases showed relatively high effective in protein hydrolysis. As a result, TPP provided high enzyme recovery and could be applied to other enzymes. The obtained alkaline proteases can be further applied in preparation of protein hydrolysates. © 2014 Elsevier B.V. All rights reserved.Peer Reviewe

Physicochemical Properties of Bread Partially Substituted with Unripe Green Banana (Cavendish spp.) Flour

This study aimed to utilize unripe green bananas obtained from those that were graded as unacceptable for export. Bread was selected as the product model for the application of banana flour. As carbohydrates and other functional active compounds make up the main composition of green bananas, unripe banana flour (UBF) was prepared and characterized. The chemical composition, physico-chemical properties, and functional properties of UBF, as well as its application in bread for wheat flour (WF) substitution at different levels, were investigated. Quality attributes of the bread were determined. High carbohydrate (89%), total dietary fiber (7%), ash (2%), potassium content and radical scavenging activity were found in UBF bread, while protein (15%) and fat contents (0.9%) were higher in WF bread (p &lt; 0.05). Starch granules of different sizes and shapes (round, long and oblong) were observed in the starch from UBF bread. Solubility, swelling power, and the water absorption capacity of WF bread were greater than UBF bread (p &lt; 0.05). The gelatinization enthalpy (ΔH) was 0.69 and 5.00 J/g for WF and UBF, respectively. The rapid viscoanalyzer (RVA) pasting profile showed that UBF bread had a higher pasting temperature, peak viscosity, breakdown, and final viscosity than WF bread (p &lt; 0.05). Increasing the level of UBF caused an increase in bread hardness and a decrease in loaf volume (p &lt; 0.05). We show that UBF can be considered a value-added product with health-promoting properties. The utilization of UBF as a functional food ingredient will benefit the consumer