Effect of Processing on Flavour Precursors, Pyrazines and Flavour Quality of Malaysian Cocoa Beans

Studies were conducted to determine the effect of processing (fermentation, drying and roasting) on flavour precursors and pyrazines concentration of cocoa beans and its flavour quality evaluation. Fermentation was carried out in a rotary drum reactor by subjecting the mixed hybrid of cocoa beans to 6-day fermentation. During fermentation, effect of mass and turning time on the concentrations of these compounds were determined. Drying of cocoa beans was carried out in a hot air oven at an airflow of O.7m2/sec. Similarly, during drying, effect of bean depth and temperature were determined. Thirteen treatments of fermentation and drying were carried out according to a central composite rotatable design configuration for two factors. The effect of roasting on the concentrations of flavour precursors and pyrazines was compared with air-blown and sun-dried of drum and pod-storage fermentation and a tested representative Ghanaian sample. The resultant beans were made into cocoa liquor for flavour quality evaluation. Fermentation significantly decreased the concentration of acidic free amino acids in cocoa beans by 15%, whereas total, hydrophobic and other amino acids increased significantly by 148, 280 and 127%, respectively; peptide-N and total reducing sugars increased by 55 and 208%, respectively. The study found six types of pyrazines, with trimethyl- and tetramethylpyrazine being the major compounds. During cocoa fermentation, an increase in cocoa mass and turning time significantly increased the concentrations of flavour precursors and pyrazines. Results from the Response Surface Methodology (RSM) plots of hydrophobic free amino acids, peptide-N and total reducing sugars recommended mass and turning time for optimum condition of cocoa fermentation were at 60 kg and 5 min turning per day after 48 hr of fermentation. During drying, an increase in bean depth and temperature significantly decreased the concentrations of flavour precursors, but significantly increased the pyrazines concentration. In addition, total, acidic, hydrophobic and other amino acids decreased by 43, 41, 36 and 49%, respectively; peptide-N and total reducing sugars decreased by 56 and 71%, respectively; and trimethyl- and tetramethylpyrazine increased by 167 and 609%, respectively. Bean depth of 8.3 cm and temperature of 40°C were chosen as the optimum conditions for drying treatment. Under this condition, the concentrations of hydrophobic free amino acids,peptide-N and total reducing sugars were highly significant, whereas those of trimethyl-, tetramethyl- and total pyrazines were significantly low. Roasting the samples at 150°C for 30 min significantly decreased the concentrations of acidic, hydrophobic, total and other free amino acids, peptide-N and total reducing sugars but significantly increased the pyrazines concentration. There were no significant differences in the decrease of the concentration of hydrophobic free amino acids, peptide-N and total reducing sugars in the air-blown samples of different fermentation methods (drum and pod-storage); and in those of different drying treatments (air-blown and sun-dried). Air-blown drum fermentation samples had lower concentrations of 2,5-dimethyl-, trimethyl-, tetramethylpyrazine and total pyrazines than those of pod-stored (air-blown and sun-dried) and drum (sun-dried) samples

Centella asiatica in food and beverage applications and its potential antioxidant and neuroprotective effect

Centella asiatica L. is traditionally used as a medicinal herbs and alternative medicine in treating numerous kinds of diseases. The use of Centella in food and beverages has increased over the years. Its potential antioxidant and neuroprotective activity has been widely claimed in many reports and basically is very much related to its properties and mechanism of action of the plant's bioactive constituents namely the asiaticoside, asiatic acid, madecassoside and madecassic acid. As such, this review will cover the biological activity of the plant's active constituents in relation to its food and beverage applications. The plant cultivation and biotechnological approaches to improve the production of desired bioactive constituents by cultured cells will also be reviewed. In addition, the range of chemical compositions found in Centella and safety aspects are also included

A review of cosmetic and personal care products: halal perspective and detection of ingredient

The term halal refers to what ispermitted by Islamic law. It is a basic need for Muslims and encompasses all materials used in everyday life including cosmetics.Muslims want to be assured that the ingredients,handling, processing, distribution, transportation and types of cosmetic used are halal compliant. The halalaspects of cosmetic and personal care products cover ingredients, all the processes involved in production right up to delivery to consumers, safety and product efficacy evaluations. In order to verify halal compliance of cosmetic products, a method of detecting halal and non-halal ingredients is very important and critically needed. Halal cosmetic standards, halal certification and the halal logo can be used as benchmarks for halal compliance. In view of the importance of cosmetic and personal care products from the halal perspective, this review will cover the halal principles, halal cosmetic and personal care products, ingredients, standard and certification as well as safety. The development of the process of detecting non-halal ingredients and authenticating halal ingredients for potential cosmetic applications in recent years are included in this paper

Mass spectrometry approach for identification of porcine and bovine gelatin biomarkers in gelatin food ingredient

Gelatin is a common food additive that is obtained by hydrolysis of collagen primarily from bovine and porcine skin and bones. The similarity between bovine and porcine gelatin makes it difficult to trace their animal origin. In this work, a combination of quadrupole time-of-flight mass spectrometry (Q-TOF MS) coupled with chemometric based statistical analysis is used to profile and distinguish the unique chemical fingerprint origin from porcine and bovine gelatin in a few commercial gelatin ingredients. Using standard gelatins made from porcine and bovine origin, the gelatine were reduced and alklylated before subjected to trypsin digestion. The digested gelatin was dried and reconstituted into small volume before injecting into a Q-TOF LC/MS system. Each sample was analyzed in multiple replicates to eliminate technical errors. Data analysis was carried out using a chemometric software, Mass Profiler Professional. Spectrum Mill was used as a protein database search engine for the identification of protein/peptide markers. This workflow was then tested by using commercially available gelatins. Data analysis were done by using molecular features/peaks finding based on grouping together corresponding ions including isotope, adduct and charge state. After molecular feature extraction on all of the samples, a chemometric software was used for statistical analysis of the differential features of each of the gelatin samples. The porcine and bovine gelatin samples can be distinguished from the statistical difference according to PCA and ANOVA analysis. The unique peptides found in the bovine and porcine gelatin were matched against the porcine and bovine peptide database to identify their amino acid sequences. This study described a workflow for profiling and identification of porcine and bovine gelatin markers using Q-TOF LC/MS and statistical analysis which could be used as a method for detection and authentication of gelatin animal origin

Isolation and characterization of halal collagen from chicken feet

Collagen is the most abundant protein in animal body and commonly used for food, cosmetic and pharmaceutical applications. However, the availability of halal collagen is still limited. In the present study, halal collagen was isolated from chicken feet using acetic acid aided with enzymes bromelain and pepsin, followed by precipitation with NaCl. The non-halal pepsin enzyme was used as control. The yield of the bromelain-soluble collagen (BSC) and pepsin-soluble collagen (PeSC) were 14 and 9% (dry weight), respectively. The collagen isolated was characterized by amino acid composition, polypeptides pattern, structural and thermal property. The collagens output were rich in glycine (~ 20%) and had imino acids (proline and hydroxyproline) content of 16-18%. FTIR spectroscopy showed both collagens were in triple-helix structure. According to the electrophoretic pattern, chicken feet collagen consisted of β-chain with two different α-chains (α1 and α2), and type I collagen was the major component. The denaturation temperature of BSC was 54.14℃, slightly higher than PeSC which was 53.35℃. Therefore, there is a good prospect for halal poultry processing waste such as chicken feet to be utilize as an alternative source for commercial halal collagen

New Approach of Samak Clay Usage for Halal Industry Requirement

AbstractHalal food, pharmaceutical, cosmetic and personal care products are considered najis if they are either contaminated or are in direct contact with najis al-mughallazah (extreme najis). Cleansing of extreme najis require the use of samak clay or soil. Thus, in compliance with the halal industry requirements, a study of samak clay as the potential industrial Islamic cleansing application was conducted. Heavy metal contaminants and clay properties such as pH, particle size distribution (PSD) and moisture content were determined. The study on the clay properties of samak will be able to facilitate the acceptance of it in the area of Islamic cleansing of extreme najis throughout the halal supply chain of foods, pharmaceutical, cosmetics and other halal industries. This new approach of samak clay usage is commercially viable for those related halal industries as it is conveniently and economically produced. Samak clay as a commercial product that meets the standard halal requirements of quality and safety will further enhance consumer confidence

Collagen in food and beverage industries

This paper reviews the structure, function and applications of collagens in food industry. Collagen is the most abundant protein in animal origin. It helps maintaining the structure of various tissues and organs. It is a modern foodstuff and widely used in food and beverage industries to improve the elasticity, consistency and stability of products. Furthermore, it also enhances the quality, nutritional and health value of the products. Collagen has been applied as protein dietary supplements, carriers, food additive, edible film and coatings. Therefore, this paper will review the functions and applications of collagen in the food and beverage industries. The structure and composition of collagen are also included

Monitoring the oxidative stability of virgin coconut oil during oven test using chemical indexes and FTIR spectroscopy.

This study was conducted to evaluate the oxidative stability of virgin coconut oil (VCO) during oven test. VCO with and without antioxidants were subjected to oven test at 63°C over a 40 day-storage. The chemical parameters namely peroxide value (PV) and specific absorptivity of conjugated dienes (CDs) and conjugated trienes (CTs) were used to asses VCO stability. VCO samples treated with the mixture of butylated hydroxyanisole and butylated hydroxytoluene (BHA/BHT of 200 mg/kg) and citric acid (CA, 100 mg/kg) have lower PVs than control (VCO without antioxidants) and other treatments. The specific absorbtivities of CDs and CTs of VCO were also decreased due to the addition of antioxidants. In addition, Fourier transform infrared (FTIR) spectroscopy was used to monitor the peak changes during the thermal oxidation. The prominent peak change observed during thermal oxidation of VCO was at frequency 1739 cm-1 which corresponded to the carbonylic compounds (esters, aldehydes, ketones, lactones) resulted from the hydroperoxide decompositions during oven tes

FTIR spectroscopy combined with multivariate calibration for analysis of cod liver oil in binary mixture with corn oil

FTIR spectroscopy in combination with multivariate calibrations, i.e. partial least square (PLS) and principle component regression (PCR) was developed for quantitative analysis of cod liver oil (CLO) in binary mixture with corn oil (CO). The spectra of CLO, CO and their blends with certain concentrations were scanned using horizontal attenuated total reflectance (HATR) accessory at mid infrared (MIR) region of 4,000 – 650 cm-1. The optimal spectral treatments selected for calibration models were based on its ability to provide the highest values of coefficient of determination (R2 ) and the lowest values of root mean error of calibration (RMSEC). PLS was slightly well suited for quantitative analysis of CLO compared to PCR. FTIR spectroscopy in combination with multivariate calibration offers rapid, no excessive chemical reagent, and easy in operational to be applied for determination of CLO in binary mixture with other oils

FTIR spectroscopy combined with chemometrics for analysis of lard adulteration in some vegetable oils

This study was aimed to develop a fast technique of Fourier transform infrared (FTIR) spectroscopy for detection and quantification of lard adulteration in some vegetable oils, namely canola oil (Ca‒O), corn oil (CO), extra virgin olive oil (EVOO), soybean oil (SO), and sunflower oil (SFO). The FTIR spectra associated with Ca‒O, CO, EVOO, SO, and SFO as well as their blends with lard were scanned, interpreted, and identified. The chemometrics of partial least square (PLS) and discriminant analysis (DA) at fingerprint regions of 1500–1000 cm−1 was used for quantifying and classifying of lard in the mixture with vegetable oils, respectively. PLS calibration can be successfully used for quantification of lard in the mixture with vegetable oils, either using normal spectra or its first derivatives. Furthermore, DA based on Mahalanobis distance can classify lard in vegetable oils. El objetivo de este estudio fue desarrollar una técnica rápida de espectroscopia de infrarrojos por transformada Fourier (FTIR) para la detección y cuantificación de adulteración con grasa de cerdo de algunos aceites vegetales, principalmente aceite de colza (Ca‒o), aceite de maíz (CO), aceite de oliva virgen extra (EVOO), aceite de soja (SO) y aceite de girasol (SFO). El espectrograma FTIR asociado con Ca‒O, CO, EVOO, SO y SFO, así como sus mezclas con grasa de cerdo, fueron escaneadas, interpretadas e identificadas. El análisis quimiométrico de mínimos cuadrados parciales (PLS) y análisis discriminantes (DA) en la región de 1500–1000 cm−1 se usaron para cuantificar y clasificar la grasa de cerdo en la mezcla con aceites vegetales, respectivamente. La calibración PLS puede ser usada satisfactoriamente para la cuantificación de grasa de cerdo en la mezcla con aceites vegetales, bien usando un espectro normal o sus primeras derivadas. Además, DA basados en la distancia Mahalanobis pueden clasificar la grasa de cerdo en aceites vegetales