Effects of Solvent System, Drying and Storage on the Total Phenolic Content and Antioxidant Activities of Clinacanthus nutans Lindau (Sabah Snake Grass)

The effects of extraction solvent system (boiling water, water at room temperature, 50% aqueous methanol and 100% methanol), drying (oven drying and sun drying) and storage (refrigeration) on the total phenolic content (TPC) and antioxidant activities of the extracts from Clinacanthus nutans Lindau (Sabah Snake Grass) leaves were studied. TPC was determined using Folin-Ciocalteau method. Antioxidant activities were evaluated using three different methods, namely i) 2,2- diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay, ii) ferric reducing antioxidant power (FRAP) assay, and iii) beta-carotene bleaching (BCB) assay. Boiling water extraction of fresh leaves resulted in the highest TPC and DPPH and FRAP activities. However, methanolic (100% methanol) extract from the fresh leaves showed the highest antioxidant activity in BCB. Both oven drying and sun drying caused a significant decrease in the antioxidant capacity with sun drying resulting in a lower TPC than oven drying. Cold storage (at 4 ± 2o C) for three weeks after drying resulted in a decrease in TPC. A significant decrease was observed in DPPH, FRAP and BCB activities after three weeks of refrigeration storage. TPC was strongly correlated to DPPH, 1/EC50 (r2 = 0.969, p < 0.05) and FRAP (r2 = 0.991, p < 0.01) activities. However, there was no correlation between TPC and BCB. In conclusion, boiling water extraction of fresh C. nutans leaves resulted in the highest TPC and antioxidant activities. Drying and storage resulted in deterioration of the TPC and antioxidant activities of C. nutans leaves

Effect of Garlic and Turmeric Powders on In Vitro Digestibility of the Cooked Rice

Consumers nowadays are interested in foods with low glycemic index (GI) and high indigestible carbohydrate content. In Asia, white rice is the staple food and is generally considered as a readily digestible and high GI food. Occasionally, white rice is cooked by mixing with other ingredients such as herbs and spices. This study is carried out to determine the total phenolic content and the effect of in vitro digestibility on cooked white rice with added garlic and turmeric powders. Rice cooked with addition of turmeric powder (3 % w/w) showed the highest total phenolic content (92.02 mg GAE/100 g) among all the cooked rice samples. The effect of incorporating garlic powder (3 % w/w) and turmeric powder (3 % w/w) into the rice preparation was determined using an in vitro digestion protocol. Results show that by incorporating either garlic or turmeric powder into the rice, starch digestibility was significantly reduced. Rice with added turmeric powder showed a greater reduction in digestibility with significantly lower fraction of rapidly digestible starch (41.5 %; white rice 57.6 %) beside higher fraction of slowly digestible starch (36.1 %; white rice 28.4 %) and resistant starch fraction (22.6 %; white rice 14%). Overall, both spices were able to inhibit starch digestion which can be considered as a potential ingredient in lowering starch digestibility in the cooked rice

Optimization of an innovative hydrothermal processing on prebiotic properties of eucheuma denticulatum, a tropical red seaweed

Seaweed is a sustainable source of marine oligosaccharides that potentially could be used as a prebiotic ingredient for functional food development. The study aims to optimize the oligosaccharide preparation through thermal hydrolysis of an under-utilized red seaweed, Eucheuma denticulatum. Response surface methodology (RSM) applying Box–Behnken design (BBD) was used on three parameters including temperature (105–135 °C), hydrolysis time (15–35 min) and sulfuric acid concentration (0.05–0.2 M). Optimized fractions with good prebiotic activity were characterized using high-performance size-exclusion chromatography (HP-SEC) and Fourier transform infrared spectroscopy (FT-IR). Eucheuma denticulatum oligosaccharides fraction 1 (ED-F1) was shown to promote the growth of beneficial gut microbiota including Lactobacillus plantarum, L. casei, L. acidophilus, Bifidobacterium animalis and B. longum with the highest prebiotic activity score of 1.64 ± 0.17. The optimization studies showed that hydrolysis time was the most significant parameter for the oligosaccharides yield. Optimal hydrolysis conditions for ED-F1 were 120 °C, 21 min, 0.12 M H2SO4 with the highest yield achieved (11.15 g/100 g of dry weight). The molecular weight of ED-F1 was determined at 1025 Da while FT-IR analysis revealed the presence of sulfated oligosaccharides with similar characteristics of i-carrageenan. These findings signify the innovative method for the efficient production of seaweed derived prebiotic oligosaccharides, which could be a promising source of functional food ingredients for the development of health foods and beverages

Effect of encapsulation with gelatin and alginate, and coating with βeta-glucan, chitosan and gellan gum on the viability of lactobacillus acidophilus during freeze-drying and exposure to simulated gastrointestinal conditions

One major challenge in the delivery of probiotic products is the reduced viability of the probiotic caused by the high or low temperature during processing and storage, and the extreme acidic pH conditions in the gut before reaching the target site colon. This study aimed to investigate the effect of encapsulation and coating with hydrocolloids on the viability of L. acidophilus (La05) during freeze-drying and in simulated gastrointestinal conditions. La05 was encapsulated in two different hydrocolloid matrices namely (1) alginate and (2) gelatin. The beads obtained were subsequently subjected to three different coating materials namely (1) β-glucan, (2) chitosan, and (3) gellan gum. All encapsulated La05, with and without coating, were exposed to freeze-drying and subsequently 4-hr sequential simulated gastrointestinal environment. Free cells of La05 were used as the control sample. Free cells of La05 recorded 3.58 log CFU g-1 reduction in cell viability during freeze-drying. Cell viability during freeze-drying of the encapsulated La05 was improved (p<0.05) with a reduction of 1.86-1.92 log CFU g-1. The cell viability during freeze-drying was further enhanced by coating with a lower reduction of 1.22-1.52 log CFU g-1. The protection on the La05 by the encapsulation was again demonstrated during the simulated gastrointestinal exposure with a lower reduction in cell viability (4.22-4.23 log CFU g-1) for the encapsulated La05. Further protection on the La05 by coating was evident as a much lower reduction in cell viability (2.64-3.43 log CFU g-1) was observed during the simulated gastrointestinal exposure. Encapsulation and subsequent coating provided protection to La05 during both the freeze-drying and the simulated gastrointestinal exposure. Encapsulation and coating with hydrocolloids can address the issue of reduced viability of probiotic in probiotic products

Non-destructive concrete strength evaluation using smart piezoelectric transducer - a comparative study, smart materials and structures

Concrete strength monitoring, providing information related to the readiness of the structure for service, is important for the safety and resource planning in the construction industry. In this paper, a semi-analytical model of surface bonded piezoelectric (lead zirconate titanate) based wave propagation (WP) technique was developed for strength evaluation of mortar with different mix, throughout the curing process. Mechanical parameters of the mortar specimen were mathematically evaluated from the surface wave (R-wave) and pressure wave (P-wave) using elastic wave equations. These parameters were then empirically correlated to the strength. The model was found to be very robust as it could be generalized to account for different water to cement (W/C) ratio. The performance of the WP technique was then compared to the electromechanical impedance technique and other conventional techniques, such as the ultrasonic pulse velocity (UPV) test and the rebound hammer test. Results showed that the WP technique performed equally well as the conventional counterparts. The proposed technique is also advantageous over embedded WP technique and the UPV test, in terms of its capability to capture two types of waves for the evaluation of dynamic modulus of elasticity and Poisson's ratio. A separate study was finally conducted to verify the applicability of this technique on heterogeneous concrete specimen. With the inherent capability of the WP technique in enabling autonomous, real-time, online and remote monitoring, it could potentially replace its conventional counterparts, in providing a more effective technique for the monitoring of concrete strength

Effects of annealing on the properties of gamma-irradiated sago starch

The increase in health and safety concerns regarding chemical modification in recent years has caused a growing research interest in the modification of starch by physical techniques. There has been a growing trend toward using a combination of treatments in starch modification in producing desirable functional properties to widen the application of a specific starch. In this study, a novel combination of gamma irradiation and annealing (ANN) was used to modify sago starch (Metroxylon sagu). The starch was subjected to gamma irradiation (5, 10, 25, 50 kGy) prior to ANN at 5 °C (To-5) and 10 °C (To-10) below the gelatinization temperature. Determination of amylose content, pH, carboxyl content, FTIR (Fourier Transform Infrared) intensity ratio (R1047/1022), swelling power and solubility, thermal behavior, pasting properties, and morphology were carried out. Annealing irradiated starch at To-5 promoted more crystalline perfection as compared to To-10, particularly when combined with 25 and 50 kGy, whereby a synergistic effect was observed. Dual-modified sago starch exhibited lower swelling power, improved gel firmness, and thermal stability with an intact granular structure. Results suggested the potential of gamma irradiation and annealing to induce some novel characteristics in sago starch for extended applications

Quality improvement of green saba banana flour Steamed cake

Gluten avoidance is becoming a popular diet trend around the world. In this study, green Saba banana flour (GSBF) was used to produce a gluten-free (GF) steamed cake. The effects of soy protein isolate (SPI) (0%, 10%, 15%) and Ovalette (0%, 3.5%, 7%) on the quality of the cake were investigated. Physicochemical properties of the flours were measured. The viscosity and specific gravity of the batters; as well as the specific volume, weight loss and texture profile of the resulting cakes were determined. Sensory evaluation was performed to compare the acceptance of the cake formulations. The macronutrient and resistant starch content of the cakes were determined. The use of an appropriate level of SPI and Ovalette was found to effectively enhance the aeration of the cake batter and improved the specific volume and weight loss of the cake. The presence of Ovalette was essential to soften the texture of the cake. GF cake supplemented with 10% SPI and 3.5% Ovalette obtained the highest sensorial acceptance. The nutritional quality of this sample was significantly improved, whereby it contained higher protein than the gluten-containing counterpart. GSBF also contributed to the high dietary fiber and resistant starch content of the cake.

A summary of the Malaysian Clinical Guidance on the management of postmenopausal and male osteoporosis, 2015

AbstractAimThis Clinical Guidance is aimed to help practitioners assess, diagnose and manage their patients with osteoporosis (OP), using the best available evidence.MethodsA literature search using PubMed (MEDLINE) and The Cochrane Library identified all relevant articles on OP and its assessment, diagnosis and treatment, from 2011, to update from the 2012 edition. The studies were assessed and the level of evidence assigned. For each statement, studies with the highest level of evidence were used to frame the recommendation.ResultsThis article summarizes the diagnostic and treatment pathways for postmenopausal and male OP, while addressing the risk-benefit ratio for OP treatment. Recognising the limitation of only depending on bone mineral density in assessing fracture risk, a move to assess 10 year fracture risk using tools such as FRAX, is recommended as a guide to decision-making on when to start treatment. A re-evaluation was done of the position of calcium supplementation and on the importance of vitamin D. There has been concern about the potential adverse effects of the long-term usage of bisphosphonates, which have been discussed fully. Algorithms for the management of postmenopausal and male OP have been updated.ConclusionsAdequate intake of calcium (1000 mg from both diet and supplements) and vitamin D (800 IU) daily remain important adjuncts in the treatment of OP. However, in confirmed OP, pharmacological therapy with anti-resorptives is the mainstay of treatment in both men and postmenopausal women. Patients need to be regularly assessed while on medication and treatment adjusted as appropriate

Optimization of an Innovative Hydrothermal Processing on Prebiotic Properties of Eucheuma denticulatum, a Tropical Red Seaweed

Seaweed is a sustainable source of marine oligosaccharides that potentially could be used as a prebiotic ingredient for functional food development. The study aims to optimize the oligosaccharide preparation through thermal hydrolysis of an under-utilized red seaweed, Eucheuma denticulatum. Response surface methodology (RSM) applying Box&ndash;Behnken design (BBD) was used on three parameters including temperature (105&ndash;135 &deg;C), hydrolysis time (15&ndash;35 min) and sulfuric acid concentration (0.05&ndash;0.2 M). Optimized fractions with good prebiotic activity were characterized using high-performance size-exclusion chromatography (HP-SEC) and Fourier transform infrared spectroscopy (FT-IR). Eucheuma denticulatum oligosaccharides fraction 1 (ED-F1) was shown to promote the growth of beneficial gut microbiota including Lactobacillus plantarum, L. casei, L. acidophilus, Bifidobacterium animalis and B. longum with the highest prebiotic activity score of 1.64 &plusmn; 0.17. The optimization studies showed that hydrolysis time was the most significant parameter for the oligosaccharides yield. Optimal hydrolysis conditions for ED-F1 were 120 &deg;C, 21 min, 0.12 M H2SO4 with the highest yield achieved (11.15 g/100 g of dry weight). The molecular weight of ED-F1 was determined at 1025 Da while FT-IR analysis revealed the presence of sulfated oligosaccharides with similar characteristics of i-carrageenan. These findings signify the innovative method for the efficient production of seaweed derived prebiotic oligosaccharides, which could be a promising source of functional food ingredients for the development of health foods and beverages