Effects of pandan aqueous extract on physico-chemical properties of normal and waxy rice starches

Pandan aqueous extract (PAE) has traditionally been used as a food additive in Southeast Asia to enhance their flavor, color and health benefits. The purpose of this research was to investigate the effects of PAE on physico-chemical properties of normal rice starch (NRS) and waxy rice starch (WRS). Results indicate that addition of PAE significantly (p < 0.05) affected the physico-chemical properties of rice starches. For pasting properties, PAE significantly increased peak viscosity, breakdown and pasting temperature of NRS, while PAE decreased peak viscosity, breakdown, final viscosity and setback values of WRS. The addition of PAE to NRS and WRS significantly (p < 0.05) reduced gel hardness and gel adhesiveness by more than 50% compare to native control gels. The gelatinization thermal properties of both NRS and WRS were significantly (p < 0.05) increased when PAE was included. Only the gelatinization enthalpy of WRS was influence by the PAE. It was concluded that the addition of PAE considerably improved the thermal stability of WRS

Strategies to Improve the Performance of Antioxidants in Oil-in-Water Emulsions

Due to the limited number of approved antioxidants for food applications, several alternative strategies to improve antioxidant performance have been developed by focusing on synergistic antioxidant interactions. Susceptibility to lipid oxidation in food systems is the result of the summation of antioxidative and prooxidative mechanisms. Understanding the sometimes paradoxical behavior of antioxidants and prooxidants is a vital key to design synergistic antioxidant systems suitable for particular foods. This research focused on 3 main strategies to improve the performance of antioxidant activity in oil-in-water emulsions. The first part of this research has been focused on inhibition of lipid oxidation by a combination of the modification of liposomal surfaces by chitosan-coating techniques along with addition of rosmarinic acid esters of varying polarity. Repelling metal ions away from the interface of positively charged liposomes can inhibit lipid oxidation (induced by Fe2+), and also reduce antioxidant loss by Fe3+ reduction. As a result, lipid oxidation can be inhibited synergistically because of a reduction in the prooxidant activity of iron. Second, understanding non-linear antioxidant behavior (the cut-off effect) of antioxidant esters in oil-in-water (O/W) emulsions was also studied to determine how the distributions and locations of antioxidants impacted their antioxidant activity. Antioxidant activity of rosmarinic acid was improved by esterification with alkyl chain lengths between 4 to 12 carbons due to increased ability to partitioning at the interface in oil-in-water emulsions. Surfactant micelles which could increase or decreased the concentration of the antioxidants at the emulsion droplet interface altered antioxidant activity. In the last part of this research, rosmarinic acid and its esters were found to be an excellent tool for studying how antioxidant location could impact its ability to interact with α-tocopherol in O/W emulsions. Synergistic, additive, and antagonistic effects were observed in the combinations between the rosmarinate esters with α-tocopherol. Increases in alkyl chain lengths of rosmarinic acid have influenced both the partitioning of the rosmarinate esters as well as their ability to they interact with α-tocopherol at the interface of oil-in-water emulsions. Fluorescence quenching and EPR studies showed that water soluble rosmarinic acid (R0) exhibited more interactions with á-tocopherol than any of the esters (R4-R20). Synergistic antioxidant interactions between rosmarinic acid and α-tocopherol could not be explained by electron transfer mechanisms, but formation of caffeic acid from rosmarinic acid. Due to the thermodynamic infeasibility and the fact that increases in α-tocopherol degradation rates, α-tocopherol could not be regenerated efficiently by rosmarinic acid. This formation of caffeic acid was proposed to be responsible of the synergistic activity of R0 and α-tocopherol since the formation of an additional antioxidant could further increase the oxidative stability of the emulsion

Effects of pandan aqueous extract on physico-chemical properties of normal and waxy rice starches

Pandan aqueous extract (PAE) has traditionally been used as a food additive in Southeast Asia to enhance their flavor, color and health benefits. The purpose of this research was to investigate the effects of PAE on physico-chemical properties of normal rice starch (NRS) and waxy rice starch (WRS). Results indicate that addition of PAE significantly (p < 0.05) affected the physico-chemical properties of rice starches. For pasting properties, PAE significantly increased peak viscosity, breakdown and pasting temperature of NRS, while PAE decreased peak viscosity, breakdown, final viscosity and setback values of WRS. The addition of PAE to NRS and WRS significantly (p < 0.05) reduced gel hardness and gel adhesiveness by more than 50% compare to native control gels. The gelatinization thermal properties of both NRS and WRS were significantly (p < 0.05) increased when PAE was included. Only the gelatinization enthalpy of WRS was influence by the PAE. It was concluded that the addition of PAE considerably improved the thermal stability of WRS

Application of Chitosan in Plant Defense Responses to Biotic and Abiotic Stresses

Chitosan, a copolymer of N-acetyl-D-glucosamine and D-glucosamine, which possesses properties that make it useful in various fields, is produced by the deacetylation of chitin derivatives. It is used in agriculture as a biostimulant for plant growth and protection, it also induces several responsive genes, proteins, and secondary metabolites in plants. Chitosan elicits a signal transduction pathway and transduces secondary molecules such as hydrogen peroxide and nitric oxide. Under biotic stress, chitosan can stimulate phytoalexins, pathogenesis-related proteins, and proteinase inhibitors. Pretreatment of chitosan before exposure to abiotic stresses (drought, salt, and heat) induces plant growth, production of antioxidant enzymes, secondary metabolites, and abscisic acid (ABA). It also causes changes in physiology, biochemistry, and molecular biology of the plant cells. However, plant responses depend on different chitosan-based structures, concentrations, species, and developmental stages. This review collects updated information on chitosan applications, particularly in plant defense responses to biotic and abiotic stress conditions

Phosphoprotein Profile of Rice (Oryza sativa L.) Seedlings under Osmotic Stress after Pretreatment with Chitosan

This study aims to identify novel chitosan (CTS)-responsive phosphoproteins in Leung Pratew 123 (LPT123) and Khao Dawk Mali 105 (KDML105) as drought-sensitive rice cultivars and differences in the CTS response. Rice seeds were soaked in CTS solution before germination, and 2- and 4-week-old rice seedlings sprayed with CTS before osmotic stress comprised the following four groups: (1) seedlings treated with distilled water; (2) seedlings treated with CTS; (3) seedlings pretreated with distilled water and subjected to osmotic stress; and (4) seedlings pretreated with CTS and subjected to osmotic stress. Phosphoproteins of leaf tissues were enriched using immobilized metal affinity chromatography (IMAC) before tryptic digestion and analysis via LC-MS. Phosphoprotein profiling analyses led to the identification of 4721 phosphoproteins representing 1052 and 1040 unique phosphoproteins in the LPT123 and KDML105 seedlings, respectively. In response to CTS pretreatment before osmotic stress, 22 differently expressed proteins were discovered, of which 10 and 12 were identified in the LPT123 and KDML105, respectively. These proteins are typically involved in signaling, transport, protein folding, protein degradation, and metabolism. This study provides fruitful data to understand the signal transduction mechanisms of rice seedlings pretreated with CTS before exposure to osmotic stress

Physicochemical and biological properties of collagens obtained from tuna tendon by using the ultrasound-assisted extraction

This study aimed to maximize the utilization of tuna tendons, which are by-products of the tuna canning process, to obtain collagen through ultrasound-assisted extraction. Ultrasound was used to assist the extraction of vinegar-, acid-, and pepsin-soluble collagen from tuna tendons, denoted as VUTC, AUTC, and PUTC, respectively. The yield ranged from 10% to 15%, and the collagen solubility was 0.5–0.7 mg protein/mg collagen. The color differed among the collagen samples. Tuna tendon collagens comprised γ-, β-, α1-, and α2-chains, in accordance with type I calf skin collagen. Regarding the amino acid composition, there were high amounts of glycine, proline, glutamic acid, alanine, hydroxyproline, and aspartic acid. Salt concentration and pH effects on the solubility of collagen were evaluated. The samples were less soluble at higher salt concentrations and had good solubility at low pH. Fourier transform infrared spectroscopy showed the presence of a triple helix. Fractional viscosity and differential scanning calorimetry (DSC) analysis indicated a degradation temperature of 30–36 °C and 167–171 °C, respectively. Finally, tuna tendon collagen had antioxidant and immune-enhancing activities and did not exert cytotoxicity

Characteristics and Properties of Acid- and Pepsin-Solubilized Collagens from the Tail Tendon of Skipjack Tuna (<i>Katsuwonus pelamis</i>)

The tail tendons of skipjack tuna (Katsuwonus pelamis), a by-product from the meat-separation process in canned-tuna production, was used as an alternative source of collagen extraction. The acid-solubilized collagens using vinegar (VTC) and acetic-acid (ATC) extraction and pepsin-solubilized collagen (APTC) were extracted from tuna-tail tendon. The physiochemical properties and characteristics of those collagens were investigated. The obtained yield of VTC, ATC, and APTC were 7.88 ± 0.41, 8.67 ± 0.35, and 12.04 ± 0.07%, respectively. The determination of protein-collagen solubility, the effect of pH and NaCl on collagen solubility, Fourier-transform infrared spectroscopy (FTIR) spectrum, and microstructure of the collagen-fibril surface using a scanning electron microscope (SEM) were done. The protein solubility of VTC, ATC, and APTC were 0.44 ± 0.03, 0.52 ± 0.07, and 0.67 ± 0.12 mg protein/mg collagen. The solubility of collagen decreased with increasing of NaCl content. These three collagens were good solubility at low pH with the highest solubility at pH 5. The FTIR spectrum showed absorbance of Amide A, Amide B, Amide I, Amide II, and Amide III groups as 3286–3293 cm−1, 2853–2922 cm−1, 1634–1646 cm−1, 1543–1544 cm−1, and 1236–1237 cm−1, respectively. The SEM analysis indicated a microstructure of collagen surface as folding of fibril with small pore

Comparative quality and volatilomic characterisation of unwashed mince, surimi, and pH-shift-processed protein isolates from farm-raised hybrid catfish (Clarias macrocephalus 7 Clarias gariepinus)

Earthy off-odour in farm-raised freshwater fish is considered a quality defect. This study aimed to investigate the potential of pH-shift processing to remove off-odours from farm-raised hybrid catfish while at the same time documenting de-novo formation of other volatile compounds. In comparison with crude mince and conventional surimi, the alkali pH-shift process gave larger reductions in geosmin, 2-methylisoborneol, undesirable volatile compounds (e.g. hexanal, (E)-2-nonenal, (E)-2-heptenal, 2-butanone, and hexadecane), lipids, myoglobin, total volatile basic nitrogen, and TCA-soluble peptides (p &lt; 0.05). The acid-produced protein isolate showed the highest TBARS and processing-induced evolution of the following volatiles: octanal, nonanal, decanal, 2-butyl-2-octenal, pentadecanal, 1-hexanol, 1-octanol, 1-octen-3-ol, and 2,3-octanediol (p &lt; 0.05). Alkali-aided process provided better overall gelling characteristics (i.e. breaking force, deformation, and texture profile) and gave lower fishy, earthy, and rancid off-odour scores (p &lt; 0.05). Thus, alkali pH-shift process can be used to isolate gel-forming proteins from hybrid catfish while minimizing the accumulation of undesirable volatile compounds

A Novel Strategy for the Production of Edible Insects: Effect of Dietary Perilla Seed Supplementation on Nutritional Composition, Growth Performance, Lipid Metabolism, and &Delta;6 Desaturase Gene Expression of Sago Palm Weevil (Rhynchophorus ferrugineus) Larvae

The nutritional value, growth performance, and lipid metabolism of sago palm weevil larvae (Rhynchophorus ferrugineus, SPWL) raised on plant-based diets (soybean, rice bran, and ground sago palm trunk (GSPT)), supplemented with various concentrations (0, 3, 7, 15, and 20%) of perilla seed (PS) were compared with traditional diets i.e., regular GSPT (control) and GSPT supplemented with pig feed. All supplemented diets rendered SPWL with higher lipid and protein contents (p &lt; 0.05). Supplementing with 7&ndash;20% PS enhanced &alpha;-linoleic acid content in SPWL, resulting in a decrease in the n-6:n-3 ratio to a desirable level. Dietary PS supplementation increased &Delta;9 (18), total &Delta;9 and &Delta;5 + &Delta;6 desaturase indexes, fatty acid (FA) unsaturation, and the polyunsaturated FA:saturated FA ratio in SPWL, while lowering atherogenicity index, thrombogenicity index, and &Delta;6 desaturase (fads2) gene expression. Boosting with 7% PS improved the majority of growth parameters and enhanced essential amino acid and mineral contents (p &lt; 0.05)

Phenolic and Metabolic Profiles, Antioxidant Activities, Glycemic Control, and Anti-Inflammatory Activity of Three Thai Papaya Cultivar Leaves

This study thoroughly examined the proximate composition, bioactive composition, and in vitro biological activities of three different cultivars of papaya leaf extracts (PLEs) as potential functional ingredients and nutraceuticals. The dark green leaves of three papaya cultivars, Khaek Dam (KD), Holland (H), and Thai Local (L), were used in this study. The protein content of the leaves ranged from 25.96 to 32.18%, the fat content ranged from 7.34 to 11.66%, the carbohydrate content ranged from 5.80 to 17.91%, the moisture content ranged from 6.02 to 6.49%, the ash content ranged from 11.23 to 12.40%, and the fiber content ranged from 23.24 to 38.48%. The L cultivar possessed significantly higher protein and carbohydrate contents, whereas the H cultivar had the highest ash content (p p • inhibition, metal chelation, reducing power, and antidiabetic activity (p < 0.05), suggesting superior biological activity. All three PLEs reduced the proliferation of RAW 264.7 cells in a dose-dependent manner with low nitric oxide formation. These results indicate that the papaya leaf, particularly from the KD cultivar, could be a promising source of functional food ingredients