Synthesizing of oil palm empty fruit bunch lignin derivatives and potential use for production of linerboard coating

This work describes the synthesis of oil palm empty fruit bunch (OPEFB) lignin derivatives and their performance for the production of linerboard coating. OPEFB lignin derivatives were synthesized by the reactions of OPEFB lignin and soy bean oil with two proportions (OPEFB lignin: soy bean oil at 1:1 and 1:2). The formation of the derivatives was confirmed by FTIR analysis. OPEFB lignin derivative-based coatings were produced by mixing of oxidized starch solution and 5% lignin derivatives with the addition of 1% arabic gum (w/w of the derivatives) as the stabilizer. It was found that the OPEFB lignin derivative-based coatings had low viscosity similar to commercial wax. OPEFB lignin derivative-coated linerboards had a better (p<0.05) water resistance than the linerboard coated with commercial wax. However, an inverse trend was found for the contact angle. The results showed that increasing the soy bean oil content for synthesizing did not affect the water resistance of coated linerboards (p>0.05). The mechanical properties, including ring crush, tensile and bursting strength of linerboards coated with OPEFB lignin derivatives and commercial wax were not different (p>0.05). The results point out that the OPEFB lignin derivatives had a performance suitable for use as linerboard coating. It provided a better water resistance of the coated linerboards, and was also more environmental friendly

Phytochemical Profiling and Antioxidant Activities of the Most Favored Ready-to-Use Thai Curries, Pad-Ka-Proa (Spicy Basil Leaves) and Massaman

Food is one of the factors with the highest impact on human health. Today, attention is paid not only to food properties such as energy provision and palatability but also to functional aspects including phytochemical, antioxidant properties, etc. Massaman and spicy basil leaf curries are famous Thai food dishes with a good harmony of flavor and taste, derived from multiple herbs and spices, including galangal rhizomes, chili pods, garlic bulbs, peppers, shallots, and coriander seeds, that provide an array of health benefits. The characterization of phytochemicals detected by LC-ESI-QTOF-MS/MS identified 99 components (Masaman) and 62 components (spicy basil leaf curry) such as quininic acid, hydroxycinnamic acid, luteolin, kaempferol, catechin, eugenol, betulinic acid, and gingerol. The cynaroside and luteolin-7-O-glucoside found in spicy basil leaf curry play a key role in antioxidant activities and were found at a significantly higher concentration than in Massaman curry. Phenolic and flavonoid compounds generally exhibit a bitter and astringent taste, but all the panelists scored both curries higher than 7 out of 9, confirming their acceptable flavor. Results suggest that the Massaman and spicy basil leaves contain various phytochemicals at different levels and may be further used as functional ingredients and nutraceutical products