Monitoring The Effectiveness In Eliminating The Trace Presence Of AOZ (Furazolidone Derivative) Residue In Penaeus Monodon And Its Products Undergoing Different Processing Regimes [RM666.F82 T161 2008 f rb].

Pihak berkuasa Malaysia telah mengharamkan penggunaan furazolidon (salah satu daripada nitrofuran utama yang ada) dalam haiwan ternakan. Due to its risk showered upon public health, Malaysia authorities has prohibited the use of furazolidone (one of the main nitrofurans available), in food-producing animals

Edible Mushroom: Nutritional Properties, Potential Nutraceutical Values, and Its Utilisation in Food Product Development

Edible mushrooms are an excellent source of proteins, minerals, polysaccharides, unsaturated fatty acids, and secondary metabolites. Numerous studies have provided evidence for the protective effects of edible mushrooms against various chronic diseases. In this review, details on the compositions and nutritional values of edible mushrooms were discussed. Furthermore, bioactive compounds such as polyphenolic compounds and antioxidant capacity of edible mushrooms, as well as the application of these edible mushrooms as potential therapeutic agents, were covered. This chapter also endeavoured to review the recent progress on the potential utilisation of edible mushrooms in the development of functional food products and its effects on the nutritional, physical, and organoleptic properties of the developed food products. Based on the recent socioeconomic trends, the substitution of edible mushroom as an essential source of functional ingredients in food products could become a natural adjuvant for the prevention and alleviation of several lifestyle-related diseases. This information could be beneficial for the development of food products with health functionalities, which are of great interest to the medical nutrition industry, which is an industry that emerged from the convergence between the food and pharma industries

Physical and Functional Properties of Banana Pseudostem Flour and its Effect on the Quality (Texture and Microstructure) of Formulated Bread

The objectives of this study were to compare physical and functional properties of banana pseudostem flour (BPF) with commercial wheat flour (CWF). The texture and microstructure qualities of composite breads formulated with partial substitution (10%) of CWF by BPF, as well as the addition of hydrocolloids, i.e. xanthan gum or sodium carboxymethyl cellulose (Na CMC), were also investigated. The microstructure of the bread crumb was evaluated using scanning electron microscope. When compared to CWF, water and oil holding capacities for BPF was significantly (p < 0.05) higher, whereas bulk density, water activity, and lightness (CIE L*) value for BPF was significantly (p < 0.05) lower. Bread formulated with BPF without addition of hydrocolloids showed harder bread crumb than the bread containing BPF and hydrocolloids. However, the addition of Na CMC into the composite bread formulation showed to improve the crumb softness, whereby the crumb appeared to have more continuous protein network and larger gas cells. Therefore, composite bread with added Na CMC is suitable to be utilized in processing of good quality bread.

Composition and Physicochemical Properties of Fresh and Freeze-Concentrated Coconut (Cocos nucifera) Water

The aim of this study was to produce a double-strength freeze-concentrated coconut water. Coconut water obtained from green (GC) and mature coconuts (MC) with initial total soluble solids (TSS) of approximately 6 and 4 °Brix, respectively, were used for the production of a double strength coconut water (12 and 8 °Brix, respectively) using a simplified freeze-concentration process. The freeze-concentrated samples were significantly (P<0.05) higher in sugars, acidity, minerals, protein, crude fat, and total phenolic compounds as compared to the fresh coconut water. Sensory evaluation indicated no significant difference (P>0.05) in consumers’ acceptability score of the freeze-concentrated coconut water when compared with fresh coconut water. Upon reconstitution (to initial TSS), reconstituted freeze-concentrated samples retained the same acceptability as of fresh coconut water. This suggest that both the freeze-concentration and reconstitution processes had no significant (P>0.05) changes to consumers’ acceptability score. Hence, freeze-concentrated coconut water could be a better rehydration drink than fresh coconut water; providing more nutrients without affecting its acceptability

Encapsulated probiotics: Potential techniques and coating materials for non-dairy food applications

The growing health awareness among consumers has increased the demand for non-dairybased products containing probiotics. However, the incorporation of probiotics in non-dairy matrices is challenging, and probiotics tend to have a low survival rate in these matrices and subsequently perform poorly in the gastrointestinal system. Encapsulation of probiotics with a physical barrier could preserve the survivability of probiotics and subsequently improve delivery efficiency to the host. This article aimed to review the effectiveness of encapsulation techniques (coacervation, extrusion, emulsion, spray-drying, freeze-drying, fluidized bed coating, spray chilling, layer-by-layer, and coencapsulation) and biomaterials (carbohydrate-, fat-, and protein-based) on the viability of probiotics under the harsh conditions of food processing, storage, and along the gastrointestinal passage. Recent studies on probiotic encapsulations using non-dairy food matrices, such as fruits, fruit and vegetable juices, fermented rice beverages, tea, jelly-like desserts, bakery products, sauces, and gum products, were also included in this review. Overall, co-encapsulation of probiotics with prebiotics was found to be effective in preserving the viability of probiotics in non-dairy food matrices. Encapsulation techniques could add value and widen the application of probiotics in the non-dairy food market and future perspectives in this area

Health-related quality of life in pediatric patients with leukemia in Singapore: a cross-sectional pilot study

There has been a paradigm shift in health service delivery to a more holistic approach, which considers Quality of Life (QoL) and overall functioning. Health-Related Quality of Life (HRQoL) is a multidimensional construct that encompasses physical functioning as well as psychosocial aspects of emotional and social functioning. This study explored factors related to HRQoL in Asian pediatric patients with leukemia in Singapore. The available variables included: age, treatment duration, household income, gender, ethnicity, religion, diagnosis, and phase of treatment. It is hypothesized that the relationships will be significant. In the current study, there were 60 patients (60% males) with leukemia; their ages ranged from 1 to 21 years (Mean = 8.03, Standard Deviation = 4.55). The hypothesis was partially supported. Age had a significant positive relationship with physical functioning, r(60) = 0.28, p < 0.05, physical health, r(60) = 0.28, p < 0.05, and the total HRQoL score, r(60) = 0.29, p < 0.05. Treatment duration had a positive relationship with school functioning, r(60) = 0.28, p < 0.05. All other correlations were statistically non-significant. The effects of the available psychosocial variables of gender, ethnicity, and religion were examined on scores from the Pediatric Quality of Life Inventory (PedsQL). Ethnicity had a significant effect on social functioning, U = 292.00, p < 0.05, r = 0.3 (medium effect size). Specifically, Chinese (Median = 85.00, n = 33) had significantly higher scores on social functioning than others (Median = 70.00, n = 27). The remaining comparisons were statistically non-significant. The current findings added to QoL research, and provided an impetus for more research in the area of HRQoL for children with leukemia in Singapore

Effect of extraction solvents and drying conditions on total phenolic content and antioxidant properties of watermelon rind powder

The objective of the present study was to determine the total phenolic content (TPC), total flavonoid content (TFC) and antioxidant properties, i.e. 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging assay and ferric reducing antioxidant potential (FRAP) assay, of red- and yellow-fleshed watermelon rind powders prepared using different drying conditions (hot-air oven drying at 40 and 60°C and freeze drying). All the samples were subjected to four different solvent extract using water, methanol, ethanol and acetone prior analyses. Water extract from red- and yellow-fleshed watermelon rind powders presented highest value for TPC and TFC. However, methanol extract samples showed highest value for antioxidant properties (DPPH and FRAP) followed by acetone, ethanol and water extract. By comparing the drying conditions, all samples dried using hot-air dryer at 40 and 60°C had significantly higher (p<0.05) in TPC value than the samples dried using freeze dryer. However, samples dried using freeze dryer showed highest in DPPH and FRAP values. The present obtained results would be useful to the food and pharmaceutical industries for developing of functional ingredients

Characterization of Probiotics from Water Kefir Grains

The probiotic potential of lactic acid bacteria (Lactobacillus mali, Lactobacillus casei, and Oenococcus oeni), acetic acid bacteria (Gluconobacter maltaceti), and yeast (Saccharomyces cerevisiae) strains isolated from water kefir (WK) grains were identified and evaluated. All five isolates were acid- and bile-salts tolerant. These strains appeared to be non-hemolytic, susceptible to antibiotics, adhered to porcine gastric mucin, and exhibited high antimicrobial activities against enteric pathogens. All identified five strains have in vitro probiotic properties. The detected genera in the WK grains used in this study included Lactobacillus, Lactococcus, Leuconostoc, Oenococcus, Acetobacter, and Gluconobacter

Rheological characterization and fouling deposition behavior of coconut cream emulsion at heat processing temperature range

Abstract Fouling deposition in the coconut cream emulsion (CCE) is considered a severe technical issue in the industry. Since the fouling deposition results from the heating effect on the CCE bulk, the heat‐induced structural changes in the CCE bulk at different temperatures were rheologically investigated in the first part of this study. The second part applied different heat treatment conditions to investigate generated fouling deposition (GFD). Chemical composition, FTIR, and SEM imaging were used to explore GFDs thoroughly. The increase in viscosity and storage modulus (G′) reflect such heat‐induced changes over the experimental conditions. More structural changes were predicted at around ≥85°C, accompanied by a sharp increase in viscosity and (G′), which was associated with the gelation of CCE. The conformational transition, fat agglomeration in CCE bulk, generated fouling deposits (GFDs) were significant around 70°C. The chemical composition of the GFD has shown an increasing trend in the protein, carbohydrates, and ash, meanwhile fluctuation in the fat contents with increasing temperature. The FTIR peaks showed novel peaks around temperature ≥85°C, which implied new amide groups or new protein conformation. The SEM images provided the different microstructures of GFDs at high‐temperature levels. More likely the GFDs appeared at temperature ≥85°C are a gel deposit layer. These findings strongly suggest that emulsion gelation was the primary cause of coconut cream fouling

Effects of Fermentation on the Quality, Structure, and Nonnutritive Contents of Lentil (Lens culinaris) Proteins

Protein digestibility, secondary protein structure components, sugars, and phenolic compounds were analysed to investigate the effect of fermentation on the quality, structure, digestibility, and nonnutritive contents of lentil (Lens culinaris) proteins (LPs). Fermentation was carried out using water kefir seed. The initial pH of the unfermented LPs (6.8) decreased to pH 3.4 at the end of the fermentation on day 5. Protein digestibility increased from 76.4 to 84.1% over the 5 days of fermentation. Total phenolic content increased from 443.4 to 792.6 mg of GAE/100 g after 2 days of fermentation, with the sums of the detected phenolic compounds from HPLC analysis reaching almost 500 mg/100 g. The predominant phenolic compounds detected in fermented LPs include chlorogenic and epicatechin, while traces of rutin, ferulic acid, and sinapic acid were observed. Fermentation played a major role in the changes of the components in the secondary protein structure, especially the percentage of α-helices and random coils. In addition, the reduction in α-helix: β-sheet ratio with the increase in protein digestibility was related to the prolongation of the fermentation time. The model used in this research could be a robust tool for improving protein quality, protein degradation, and nonnutritive nutrients using water kefir seed fermentation