Producing Defatted Hybrid Catfish with High Protease Activity Via Optimization of Sc-CO2 Extraction Process

Fish viscera is a great source for recovering polyunsaturated fatty acids (PUFAs), proteins and digestive enzymes. However, the presence of lipids in fish viscera reduces the efficiency of extracting, isolating and purifying the enzymes. Supercritical carbon dioxide (Sc-CO2), a green solvent, is useful in substituting organic solvent defatting process. Sc-CO2 helps to remove the lipid in the viscera with minimal denaturing of the proteins and enzymes found in the defatted sample. The viscera of hybrid catfish (C. gariepinus × C. macrocephalus) in this study were defatted by the Sc-CO2 extraction process. The protease was then, extracted from the defatted viscera. This study aimed to optimize the pressure and temperature of Sc-CO2 in the defatted viscera. The optimization of Sc-CO2 parameters was based on the Central Composite Design (CCD) of Response Surface Methodology (RSM). Optimum points were observed within the variables of pressure (P): 17-25 MPa and temperature (T): 39-43 °C with constant CO2 flow rate (F) and extraction time (text) at 25 g/min and 30 min, respectively. The response variables were executed on the amount of fat residue and protease specific activity in the defatted viscera. The optimum Sc-CO2 parameters were found to be at P: 18.17 MPa and T: 41.33 °C with the highest protease activity of 77.51 U/mg and fat residue of 71.17 %. The coefficient of determination (R2) for protease specific activity and fat residue was 90.27% and 93.03%, respectively. The differences between the verification and predicted values for both responses were less than 5%.  Hence, the feasible optimum condition to produce a defatted sample with high specific activity at relatively low fat residue as predicted by the RSM in MINITAB statistical software version 16 was acceptable. Nevertheless, the ability of Sc-CO2 to defat the sample with minimal denaturing proteins and enzymes highlights the usefulness of this technology in substituting other organic solvents for the defatting process

Optimisation of Anthocyanin Co-pigmentation from Butterfly Pea (Clitoria ternatea) Flower and its Application in Gummy

In contrast to natural food colours, food manufacturers have increasingly used synthetic food colours to achieve attributes such as low cost, excellent appearance, high colour intensity, increased colour stability, and consistency. Furthermore, natural colourants such as anthocyanins have been linked to potential health advantages such as dietary antioxidants. Pea Flower (Clitoria ternatea) was utilized in this research because the high quantity of polyacylated anthocyanins known as ternatins in blue pea flowers which is a distinctive property of anthocyanins found in blue pea flowers. The purpose of this research is to improve anthocyanin thermal stability via co-pigmentation process from Butterfly Pea flower and to analyse the physicochemical features of gummy. The potential of Response Surface Methodology (RSM) for optimising anthocyanin co-pigmentation from Butterfly Pea (Clitoria ternatea) flower was investigated in this study. The effect of two test variables on the half-life of anthocyanin was studied in a specific range of pH 3-6 and anthocyanin to metal ratio (1:1 to 1:100). The data from the experiment were analysed using the RSM of MINITAB Software (Version 19), and the optimum half-life of anthocyanin of 191 minutes was established and verified. The optimal conditions were stated to be pH 3.75 and an anthocyanin:metal ratio of 1:75. A significant regression equation or model with a correlation value of 95.38% was also achieved at the 5% level. For the application of gummy, three types of gummies (synthetic blue incorporated gummy (F1), anthocyanin incorporated gummy (F2) and co-pigmented anthocyanin incorporated gummy (F3)) were produced to analyse its physicochemical qualities. The physicochemical qualities of F3 gummy were reported to retain the physicochemical since the pH values, water activity, moisture content, and textural properties were not significantly different (p>0.05). However, due to the % difference in polymeric colour present, the colour in terms of hue angle was noted to have a significant difference between F1, F2, and F3

The application of microwave drying process for rambutan (Nephelium lappaceum L.) seed

This study aims to investigate the drying characteristics of rambutan seed in a microwave oven. The experiments were conducted at three power levels of 250, 600 and 1000 W and three drying times of 8, 9 and 10 h with three replications. Changes in these operational variables were conducted to highlight their effects on the drying characteristics observed through their drying profiles and final moisture contents. To estimate the drying behaviour, three thin layer equations were used to fit experimental data. Results showed that the drying time and final moisture content were decreased with an increase in the microwave power. Page model was selected as the best mathematical model to describe the drying process. Moisture diffusivity obtained varied from 4.10 × 10⁻⁹ to 9.64 × 10⁻⁹ m² s⁻¹ and the activation energy varied between 22.10 to 110.59 g.W⁻¹ at different powers and drying times

Influence of process variable on integrated power-temperature drying process for rambutan seed fat yield: a case study

The effect of process variable namely; integrated sequence, variable intensity, drying time, and initial moisture content were studied on integrated power-temperature drying process for the rambutan seed fat yield. This study examined the effect of these parameters on fat yield and correlation between process variable on the integrated power-temperature drying process. Rambutan seeds that were dried at two different integrated sequences (microwave finished oven (MFO); oven finished microwave (OFM)) at three microwave power levels (250, 600 and 1000W) with four different microwave time exposures (5,10, 20 and 60 mins) and two oven temperatures (45oC and 58oC) dried up to 1% of final moisture content for both level of initial moisture content (high and low). It was noted that fat yield was related with sequence, microwave power and microwave exposure significantly. Results were discussed in terms of sequence influence and relation between process variable on fat yield and how it is portrayed as an effective drying method for rambutan seed. These results will aid the integrated drying process development for agricultural products. The fat yield obtained through an efficient cost-effective drying process can help to promote the use of the rambutan fat yield in the industry, particularly the food industry

Assessing Impact of Cooking Methods on the Physicochemical and Sensory Properties of Instant Fortified Rice Congee for the Elderly

Instant rice congee (IRC) fortified with functional ingredients is designed for supplementation in nourishing the elderly. In this study, collagen peptide and curcumin were fortified in IRC to improve antioxidant and protein content. Different cooking methods were used to prepare rice congee in order to retain the nutritional content of instant fortified rice congee (IFRC). The effect of cooking methods on IFRC were investigated in this study using field emission scanning electron microscopy (FESEM) and Fourier transform infrared spectroscopy (FTIR). As for cooking methods, the steaming method (IFRC-S) exhibited the highest total phenolic content (TPC) at 36.13 ± 5.63 mg GAE/g sample; a ferric reducing antioxidant power (FRAP) value of 6.39 ± 0.24 mg TE/g sample and protein content at 52.20 ± 6.48%. There were no significant differences (p > 0.05) in the texture analysis of hardness, cohesiveness and viscosity between the different cooking methods. However, the boiling method (IFRC-B) showed the highest adhesiveness, at −58.78 ± 11.55 g/s. IFRC with different cooking methods also had no significant differences (p > 0.05) in bulk density, volume expansion and the water absorption index. In sensory analysis, it was found that there were no significant differences (p > 0.05) detected in attribute colour, odour, taste, texture and overall acceptability between each cooking method. This study is particularly useful for gaining a preliminary understanding of the development of IRC focused on the elderly

Abstracts of the International Halal Science Conference 2023

This book presents the extended abstracts of the selected contributions to the International Halal Science Conference, held on 22-23 August 2023 by the International Institute for Halal Research and Training (INHART), IIUM, Malaysia in collaboration with Halalan Thayyiban Research Centre, University Islam Sultan Sharif (UNISSA), Brunei Darussalam. With the increasing global interest in halal products and services, this conference is timely. Conference Title:  International Halal Science ConferenceConference Acronym: IHASC23Conference Theme: Halal Industry Sustainability Through ScienceConference Date: 22-23 August 2023Conference Venue: International Islamic University (IIUM), MalaysiaConference Organizer: International Institute for Halal Research and Training (INHART), International Islamic University (IIUM), Malaysi