Antioxidant activity of plant-derived extracts as assessed through dietary supplementation of chicken diets and via active packaging applications employing commercial chicken packaging formats

Phenolic compounds, antioxidant activity (in vitro and in chicken muscle homogenates) and antimicrobial activity of grape seed (GS) extract and two mixtures of grape seed, olive leaf and sweet chestnut bark (GS/OL/CB1 and GS/OL/CB2) extracts were examined. Both extract mixtures contain diverse phenolic compounds and possessed greater (p< 0.05) antioxidant activities than GS alone. Both extract mixtures exhibited moderate antimicrobial activities against Gram positive bacteria. Chicken diets were supplemented with GS extracts (100, 200 and 300 mg/kg) and extract mixtures (50 mg/kg) for 35 days pre-slaughter. Quality parameters of fresh chicken breast meat stored in aerobic and modified atmosphere packaging (MAP) (40% C02 : 60% N2) at 4°C were compared to controls. GS-enriched diets inhibited lipid oxidation in chicken breast (300 mg/kg) and thigh (100 mg/kg) muscle homogenate systems. Supplementation did not influence the antioxidant status of blood plasma, lipid stability of chicken organs, proximate composition of chicken breast and thigh muscles and the majority of shelf-life parameters of chicken breast meat. GS extract (300 mg/kg) improved the sensorial attributes of chicken breast meat in both packaging condition. The effect of GS-enriched diets on the shelf-life parameters of cooked chicken breast and thigh meat patties stored in aerobically and in MAP (40% CO2 : 60% N2) at 4°C was evaluated. GS-supplementation reduced the redness of cooked chicken breast and thigh patties stored in both packaging treatments. Dietary supplementation decreased the levels of lipid oxidation in cooked chicken patties and improved sensory qualities of cooked chicken patties stored in both packaging treatments. The ability of both extract mixtures to improve the shelf-life parameters of cooked chicken breast stored in aerobic and MAP (40% CO2 : 60% N2) at 4°C, in comparison to tea catechin (TC) pads and films (positive control) was examined. TC, GS/OL/CB1 and GS/OL/CB2 active pads (1.9 and 3.8 mg/cm2 ) and films (0.7 and 1.5 mg/ml) were developed and characterised. Both active pads and films improved the lipid stability of cooked breast meat during refrigerated storage

Total phenolic content and antioxidant activities of date fruit extracts

Dates (Phoenix dactylifera L.) are nutrient-rich fruit consumed worldwide in a raw form or processed value-added products such as paste, syrup and energy bars. Dates are considered as functional food or ingredient due to its nutrients which derived from carbohydrate, lipids, protein, vitamin, mineral and phytochemical compounds, contributing to their potential antioxidant activities. However, the antioxidant properties of dates found in the local market are not widely available in the scientific literature, thus merits investigation. The objective of this study is to determine the total phenol content (TPC) and antioxidant activities (DPPH scavenging activity, oxygen radical absorbance capacity (ORAC) and ferric reducing antioxidant power (FRAP)) of five dates varieties namely Khalas, Deglet Noor, Lulu, Khenaizi and Medjool. The results showed TPC, ORAC and FRAP values for Lulu and Khenaizi were significantly (p<0.05) higher than Khalas, Deglet Noor and Medjool. Meanwhile, Deglet Noor, Lulu and Khenaizi significantly (p<0.05) possessed greater DPPH scavenging activities as compared to Khalas and Medjool. There was a significant (p<0.05) correlation (r) between the TPC and ORAC (r=0.952) and FRAP (r=0.987) suggesting that phenolic compounds may contribute to the overall antioxidant activity of the dates

Assessment of natural cellulosic powder from pepper pericarp waste (Piper nigrum L.) after alkalization and bleaching treatment : effect of alkali concentration and treatment cycle

Pepper (Piper nigrum L.) pericarp is an agriculture waste in the production of white pepper. It is underutilised agro-industrial waste which could be a promising natural source of cellulose. Hence, finding an optimum way to remove the non cellulose components without degrading the cellulose structure is essential. In this work, the effects of alkaline concentration (4, 5, and 6% NaOH) and number of soaking cycle (3 & 4 cycles) on the characteristics of cellulose from pepper pericarp were investigated. The obtained cellulose powder was characterized for its yield, α-cellulose content, particle size, zeta potential, morphology, whiteness index, crystallinity degree and thermal stability. The white powder cellulose after 4th cycle treatment with 4% NaOH appeared to have the highest yield (23.63%), α-cellulose (65.97%), crystallinity structure (51%) and better thermal stability at 334 °C. FTIR spectrum at band around 1732 cm-1 indicates a partial removal of non-cellulosic material at all alkalization condition due to the presence of remaining lignin and hemicellulose. These may contribute to formation of negative surface charge on all cellulose samples which may potentially enhance the functionality of the material as emulsifier. Based on two-way ANOVA test, concentration and cycle of alkaline treatment significantly (p<0.05) influenced the yield, particle size and zeta potential, meanwhile α-cellulose significantly influence by NaOH concentration only (p<0.05). The findings showed that manipulating the synthesis condition of cellulose powder influenced its properties which could be further used in various applications

Kesan penambahan Gam Bendi (Abelmoschus esculentus) pada emulsi minyak dalam air

Kajian ini dilakukan untuk menentukan kesan penambahan gam bendi (Abelmoschus esculentus) ke atas emulsi minyak dalam air. Gam bendi diperolehi melalui pengekstrakan akueus dan dikering bekukan sebelum dilarutkan semula mengikut kepekatan yang dikehendaki. Minyak kelapa sawit (20%) digunakan bagi membentuk emulsi minyak dalam air dengan penambahan isolat protein wei (1%) sebagai pengemulsi. Sebanyak 0.0, 0.5, 1.0, 2.0 dan 3.0% ditambah ke dalam formulasi emulsi yang dihasilkan. Analisis fizikokimia yang digunakan sebagai respons ialah ujian kelikatan, kadar pengkriman dan kadar penyingkiran protein permukaan. Emulsi kawalan yang distabilkan menggunakan protein wei (kawalan) adalah stabil sehingga hari ke-5 tanpa pengkriman secara signifikan (p>0.05). Walau bagaimanapun, pengkriman berlaku pada hari ke 7 dan bertambah secara signifikan (p<0.05) pada hari ke 10. Penambahan gam bendi pada kepekatan tinggi iaitu 2.0 dan 3.0% didapati membantu mengekalkan kestabilan emulsi minyak dalam air. Sampel kawalan mempunyai kelikatan yang paling rendah. Penambahan gam bendi dilihat menyebabkan kelikatan emulsi minyak dalam air yang dihasilkan juga bertambah mengikut kepekatan gam bendi yang digunakan. Terdapat peningkatan penyahjerapan protein daripada permukaan antara minyak dan air yang diakibatkan oleh penambahan gam bendi. Fenomena ini kelihatan lebih cenderung berlaku pada kepekatan gam bendi yang lebih rendah (0.5 dan 1.0%). Oleh yang demikian, gam bendi berpotensi digunakan di dalam produk berasaskan emulsi untuk meningkatkan kelikatan dan kestabilan terhadap pengkriman

Edible bird’s nest, a valuable glycoprotein source: current research prospects and challenges in Malaysia

Edible bird’s nest (EBN) is a salivary secretion of swiftlets which consist of protein and carbohydrate rich glycoproteins. This natural ingredient is very valuable, nutritional and medically valuable. The EBN industry have grown rapidly and benefited the Malaysian economy, hence, it is viewed seriously and it is actively supported by the government. This review discusses the progress and development of EBN industry as well as the R&D activities and endeavours especially that which involves deriving peptides with biological activities from EBN and its by-product sources. Many studies have documented the therapeutic properties of EBN such as antiaging, antiviral, antioxidant, and antihypertensive. Studies have also been conducted to produce glycoprotein hydrolysates from EBN through enzymatic hydrolysis, and findings showed that these bioactive peptides increase solubility as well as antioxidant and antihypertensive activities. Enzymatic hydrolysis breaks long protein chains at specific sites and releases amino acids and small peptides with lower molecular weights. The EBN hydrolysates produced can improve bioactivity and overcome insolubility and low absorption of EBN prepared and consumed through traditional means. Further studies need to be carried out to optimise EBN glycoprotein hydrolysates production as well as maximising their bioavailability and efficacy in the human gastrointestinal system. In addition, EBN by-products produced during EBN cleaning process should be fully utilised to recover the high-value glycoproteins, while reducing pollution and wastage. By enhancing R&D activities of EBN, bioactive glycopeptides produced from EBN may become an important functional food ingredient for various uses and innovative value-added products in the future

Kesan kaedah pengeringan dan pelarut yang berbeza terhadap kandungan fenol, aktiviti antioksidan dan antihiperglisemik ekstrak rizom halia hutan (Alpinia mutica Roxb.)

Alpinia mutica Roxb. (Zingiberaceae), juga dikenali sebagai halia hutan ialah sejenis tumbuhan yang kaya dengan sumber bahan bioaktif, berupaya menentang sel kanser dan berpotensi untuk bertindak sebagai agen antioksidan. Kajian ini dijalankan untuk mengkaji kesan kaedah pengeringan (pengeringan ketuhar (PK) dan sejuk beku (PB)) serta penggunaan campuran pelarut etanol dan air pada nisbah yang berbeza (100:0, 50:50 dan 0:100) terhadap kandungan fenol, aktiviti antioksidan dan antihiperglisemik ekstrak rizom A. mutica (ERA). Kandungan fenol ERA dikaji dengan ujian penentuan Jumlah Kandungan Fenol (TPC) manakala aktiviti antioksidan ditentukan dengan Ujian Aktiviti Penyingkiran Radikal Bebas (DPPH) dan Ujian Kuasa Penurunan Ferik (FRAP). Aktiviti antihiperglisemik dikaji melalui perencatan enzim α-glukosidase. Hasil kajian ini menunjukkan bahawa penggunaan kaedah pengeringan dan pelarut yang berbeza mempengaruhi kandungan fenol, aktiviti antioksidan dan kesan antihiperglisemik ERA. Sampel PK yang diekstrak dengan nisbah pelarut 100:0 menunjukkan aktiviti antioksidan (DPPH) dan kesan antihiperglisemik yang terbaik dengan nilai kepekatan perencatan separuh maksimum (IC50) yang paling rendah, 550.94 ± 50.02 dan 84.97 ± 11.69 μg/mL. Sampel PK (100:0) juga mencatatkan kandungan fenol (155.55 ± 9.36 mg GAE/g ekstrak) dan nilai FRAP (108.98 ± 10.08 mg TEAC/g ekstrak) yang tertinggi dengan perbezaan yang ketara berbanding dengan sampel lain (p < 0.05). Korelasi positif antara TPC dengan aktiviti antioksidan dan antihiperglisemik menunjukkan kebarangkalian bahawa sebatian fenol ialah komponen yang bertanggungjawab terhadap aktiviti biologi yang diperoleh. Hasil kajian ini menunjukkan bahawa teknik pengeringan dan nisbah pelarut ekstrak yang digunakan jelas mempengaruhi kandungan fenol, aktiviti antioksidan dan kesan antihiperglisemik (ERA)

Kesan penambahan fukoidan terhadap kualiti penyimpanan kombucha

Kombucha ialah minuman berasid yang dihasilkan daripada teh manis setelah penapaian menggunakan kultur simbiotik bakteria dan yis (SCOBY). Ekstrak fukoidan daripada rumpai laut menjadi bahan berfungsi tinggi antioksidan yang boleh meningkatkan kualiti penyimpanan kombucha. Objektif kajian ialah untuk mengukur kesan penambahan fukoidan pada kepekatan berbeza (0.0, 0.25, 0.50, 0.75, 1.0 mg/mL) terhadap kualiti fizikokimia kombucha seperti warna, nilai TSS, nilai TA, nilai pH, flavonoid serta antioksida (TPC, DPPH dan FRAP) yang disimpan pada suhu 4 °C selama 14 hari. Kombucha yang diperkuat dengan fukoidan disediakan menggunakan teh bergula (150 g sukrosa/L larutan teh) yang ditapai dengan 150 mL kultur pemula SCOBY pada suhu 28 °C selama 7 hari. Selepas proses penapaian selesai, kombucha disimpan pada suhu 4 °C untuk pencirian fizikokimia dan bioaktiviti pada hari 0, 7 dan 14. Hasil kajian mendapati penambahan fukoidan mempengaruhi nilai warna a* dan b* (p pH 2.5) serta merendahkan kandungan alkohol (< 0.5%). Manakala, kesan bioaktiviti kombucha dengan kepekatan fukoidan 1.00 mg/mL mencatatkan peningkatan TFC: 5.78 ± 0.19 mg QUE/mL (p<0.05), TPC: 0.47 ± 0.01 mg GAE/mL (p<0.05) dan FRAP 390.43 ± 0.03 mg AAE/ mL (p<0.05) lebih tinggi selepas 14 hari berbanding sampel kawalan. Fukoidan serendah 0.25 mg/mL meningkatkan peratusan DPPH seiring peningkatan kepekatan (p<0.05). Ciri fizikokimia, bioaktiviti serta antioksidan minuman kombucha telah meningkat setelah ditambah dengan 1.0 mg/mL fukoidan selepas 14 hari penyimpanan

Kesan kepekatan fukoidan dan tempoh penapaian terhadap pencirian fizikokimia kombucha diperkuat dengan fukoidan

Kombucha adalah sejenis minuman yang terhasil daripada penapaian teh manis dengan menggunakan kultur simbiotik bakteria dan yis. Fukoidan merupakan sejenis polisakarida fungsian daripada rumpai laut yang dipercayai mempunyai kesan kesihatan yang baik. Penyelidikan ini telah dijalankan bertujuan untuk mengetahui kesan kepekatan fukoidan (0, 0.25, 0.5, 0.75 dan 1.00 mg/mL) dan hari penapaian yang berbeza terhadap sifat fizikokimia (pH, jumlah pepejal terlarut (TSS), warna, kandungan fenol jumlah (TPC), kandungan flavonoid jumlah (TFC), kandungan gula, kandungan alkohol dan keasidan boleh titrat (TA)) serta kualiti kimia kombucha yang diperkaya dengan fukoidan. Nilai pH sampel kombucha menurun dengan ketara (p<0.05) apabila tempoh penapaian berpanjangan. Penambahan fukoidan mempengaruhi warna L *, a *, dan b * tanpa corak tertentu. Tempoh penapaian yang lebih lama meningkatkan kecerahan, namun mengurangkan kemerahan dan kekuningan semua sampel kombucha. Sementara itu, kandungan TSS dan gula sampel kombucha berkadar songsang dengan tempoh penapaian, kecuali bagi kombucha (0.75 mg/ mL) yang dicatatkan lebih tinggi (p <0.05) nilai TSS daripada kombucha (0.25 mg/mL fukoidan) pada hari ke 14. Bagaimanapun, tiada kesan signifikan (p>0.05) penambahan kombucha yang diperkuat dengan fukoidan terhadap gula. Secara keseluruhan, jumlah kandungan fenol dan flavonoid meningkat (p<0.05) dengan penambahan fukoidan dan tempoh penapaian, manakala peratusan TA dan kandungan etanol kombucha meningkat dengan tempoh penapaian berpanjangan. Kesimpulannya, sampel kombucha mengalami perubahan fizikokimia dan peningkatan jumlah kandungan fenol dan flavonoid selari dengan tempoh penapaian. Kajian ini menunjukkan bahawa fukoidan berpotensi digunakan sebagai bahan berfungsi dalam minuman kombucha

Monosaccharide profile and antioxidant activities of sulphated polysaccharide extracted from Indonesian brown seaweed (Sargassum sp.)

This research was conducted to determine the monosaccharide profile and antioxidant activities of the sulphated polysaccharide fucoidan, extracted from Sargassum sp. harvested in Batam, Indonesia. Crude fucoidan (Fsar) was extracted using low pH (pH 2) acid method, obtaining a yield of 5.5% (w/w), and the chemical properties of Fsar were subsequently compared to commercial fucoidan (Fcomm), obtained from Japan. Sulphate contents were determined using spectrophotometric analysis, where Fsar (5.21±0.35%) and Fcomm (8.80±0.19%) differed significantly (p<0.05). Monosaccharide profiling was performed using methanolysis and gas chromatography-flame ionisation detector (GC-FID). Fsar contained fucose (138.34 µg/g), 4-O-methyl-glucuronic acid (105.39 µg/g), galactose (70.49 µg/g) and glucuronic acid (30.60 µg/g) while Fcomm contained fucose (520 µg/g) and glucuronic acid (62.93 µg/g) as its main composition. Antioxidant activities were analysed through 2,2-diphenyl-1-picrylhydrazyl (DPPH), superoxide anion (SOA) and hydroxyl radical (·OH) scavenging activities. DPPH scavenging activity of Fsar (40.67±4.0%) was significantly higher (p<0.05) than Fcomm (10.11±1.0%), while SOA and ·OH scavenging activities showed no significant difference (p>0.05) between Fsar and Fcomm. Fsar showed significant differences (p<0.05) in chemical properties and DPPH scavenging activities compared to that of Fcomm. Fucoidan from Southeast Asia waters has the potential for application as functional ingredients

Physicochemical characteristics and microbiological quality of silkworm (Bombyx mori) larval and pupae powder : comparative study

Silkworm (Bombyx mori) has been reported to exhibit diverse health benefits. A comparative study was conducted to evaluate the physicochemical (colour, water activity, pH, water solubility, proximate, mineral, amino acid, and fatty acid composition) and microbiological qualities of Bombyx mori silkworm powder produced from two developmental stages (larvae and pupae). Silkworm pupae powder (SPP) had significantly higher (p<0.05) lightness (L*) and yellowness (b*) values than silkworm larval powder (SLP). SPP had significantly higher (p<0.05) water activity and solubility than SLP. The pH values of both silkworm powders were not statistically different. SLP had significantly higher (p<0.05) protein and moisture but significantly lower (p<0.05) fat, ash, fibre, and total calorie content as compared to SPP. The total amino acid content of SPP was significantly higher (p<0.05) than SLP. SLP had significantly higher (p<0.05) protein efficiency ratio than SPP, indicating that SLP contained higher amount of essential amino acid. Both silkworm powder contained 20 types of fatty acids with SPP exhibited significantly higher (p<0.05) polyunsaturated fatty acid composition than SLP. Both silkworm powders had a low n-6/n-3 ratio, which may be beneficial to human health. Both SLP and SPP could be a good source of iron and rich in magnesium and zinc. SPP had a significantly lower (p<0.05) yeast and mould count as compared to SLP. The finding of this study suggested that silkworm powder produced from two different developmental stages may provide beneficial health effects in humans derived from the protein, minerals, fatty acids, and amino acids content