Search

Research has been conducted on the effect of ginger (Zingiber officinale) extract addition in the combination of an edible film made from Ganyong starch, sorbitol and chitosan. This study aims to analyze whether this formulation can be used as a substitute packaging for crabsticks that have been using conventional plastic packaging. By using a variation of ginger extract concentrations of 0, 3%, 6% and 9% into 3 % Ganyong starch, 4 % sorbitol and 0.3 % chitosan (w/v). Mechanical characteristics were carried out in the form of tensile strength, elongation, young modulus, swelling, moisture content, thickness, and solubility test. Antimicrobial ability and DSC (Differential scanning calorimetry) for the thermal properties of the casted film were also conducted. Data was analyzed using One-way Anova SPSS version 29 with Turkey’s test. The addition of ginger extract to edible films based on Ganyong starch, sorbitol and chitosan can be used as primary packaging for crabsticks. The best formulation was found in the 6 % ginger extract variation with the results of swelling (95 %), moisture content (13 %), elongation (76 %), and antimicrobial properties of Escherichia coli (7.5 mm) and Bacillus cereus (6.9 mm). In addition, the melting temperature (Tm) of 6 % ginger extract concentration was also higher (134 °C), yet was not significantly different from the other variations. Therefore, this formulation has the potential as an alternative primary crabstick packaging.

Research has been conducted on the effect of ginger (Zingiber officinale) extract addition in the combination of an edible film made from Ganyong starch, sorbitol and chitosan. This study aims to analyze whether this formulation can be used as a substitute packaging for crabsticks that have been using conventional plastic packaging. By using a variation of ginger extract concentrations of 0, 3%, 6% and 9% into 3 % Ganyong starch, 4 % sorbitol and 0.3 % chitosan (w/v). Mechanical characteristics were carried out in the form of tensile strength, elongation, young modulus, swelling, moisture content, thickness, and solubility test. Antimicrobial ability and DSC (Differential scanning calorimetry) for the thermal properties of the casted film were also conducted. Data was analyzed using One-way Anova SPSS version 29 with Turkey’s test. The addition of ginger extract to edible films based on Ganyong starch, sorbitol and chitosan can be used as primary packaging for crabsticks. The best formulation was found in the 6 % ginger extract variation with the results of swelling (95 %), moisture content (13 %), elongation (76 %), and antimicrobial properties of Escherichia coli (7.5 mm) and Bacillus cereus (6.9 mm). In addition, the melting temperature (Tm) of 6 % ginger extract concentration was also higher (134 °C), yet was not significantly different from the other variations. Therefore, this formulation has the potential as an alternative primary crabstick packaging.

Native starches from various plant origins have limitations in their physicochemical properties. These properties influence the qualities of formulated food products, especially in appearance, texture, structure, and taste. Therefore, modification is required to improve the properties and functionalities of starch. Additionally, starch modification is able to enhance functional food properties. Functional food refers to natural or processed foods that contain bioactive compounds, which are clinically proven to promote consumer's health. These bioactive compounds have targeting mechanisms that can manage, prevent, or treat diseases. Modified starches display improvement in resistant starch (RS) content that exhibit functional food properties such as having a low glycemic index and promotes thegrowth of probiotics; Lactobacillus sp. and Bifidobacterium sp. This review discusses the modification of starch, specifically heat moisture and microwave heat treatments, in improving the RS content. Furthermore, the relationship between RS and prebiotic properties of starch is also elaborated. Factors influencing the RS content include the amylose–amylopectin ratio and retrogradation period. Meanwhile, the influence of RS content on the prebiotic properties of modified starches is linked to its resistance to digestion. However, further investigation regarding the extent to which RS can contribute prebiotic properties is also an area of interest for future/subsequent exploration.

Native starches from various plant origins have limitations in their physicochemical properties. These properties influence the qualities of formulated food products, especially in appearance, texture, structure, and taste. Therefore, modification is required to improve the properties and functionalities of starch. Additionally, starch modification is able to enhance functional food properties. Functional food refers to natural or processed foods that contain bioactive compounds, which are clinically proven to promote consumer's health. These bioactive compounds have targeting mechanisms that can manage, prevent, or treat diseases. Modified starches display improvement in resistant starch (RS) content that exhibit functional food properties such as having a low glycemic index and promotes thegrowth of probiotics; Lactobacillus sp. and Bifidobacterium sp. This review discusses the modification of starch, specifically heat moisture and microwave heat treatments, in improving the RS content. Furthermore, the relationship between RS and prebiotic properties of starch is also elaborated. Factors influencing the RS content include the amylose–amylopectin ratio and retrogradation period. Meanwhile, the influence of RS content on the prebiotic properties of modified starches is linked to its resistance to digestion. However, further investigation regarding the extent to which RS can contribute prebiotic properties is also an area of interest for future/subsequent exploration.

Myristicin, a potential toxicant, is a major ester present in the pericarp of nutmeg (Myristica fragrans) and alcohol acyltransferase (AAT) is responsible for its generation. The objective of the study was firstly to estimate the effect of blanching and pickling process on the inactivation of AAT and production of myristicin in nutmeg pericarp. Secondly, the effect of pickling process on the physical, microbial, antioxidant and sensory properties of nutmeg was evaluated. The nutmeg fruit pericarp was water-blanched for 0, 3, 5, 7 and 9 min. The increased blanching time significantly (p < 0.05) reduced the AAT activity (3.478 U/mg protein) compared to fresh nutmeg (39.034 U/mg protein). The reduction of myristicin was so efficient that it could not be detected after 9 min of blanching. Similarly, the pickling process significantly (p < 0.05) inhibited the AAT activity and lowered the myristicin content. However, the blanching significantly (p < 0.05) lowered the total phenol content and reduced the free radical scavenging capacity of pickled nutmeg (BP) when compared with commercial pickled nutmeg. Blanched pickled nutmeg (BP) presented the same color characteristics as of commercial one, although significant reduction in hardness was observed. No growth of yeast and mold was noticed for all the blanched pickled nutmeg. The sensory analysis data demonstrated that blanching up to 7 min maintained the overall acceptability of pickled nutmeg as of commercial pickled nutmeg. Thus, the study suggests that blanching and pickling treatment improved the quality of nutmeg effectively by inhibiting the AAT activity and reducing the myristicin content.

Myristicin, a potential toxicant, is a major ester present in the pericarp of nutmeg (Myristica fragrans) and alcohol acyltransferase (AAT) is responsible for its generation. The objective of the study was firstly to estimate the effect of blanching and pickling process on the inactivation of AAT and production of myristicin in nutmeg pericarp. Secondly, the effect of pickling process on the physical, microbial, antioxidant and sensory properties of nutmeg was evaluated. The nutmeg fruit pericarp was water-blanched for 0, 3, 5, 7 and 9 min. The increased blanching time significantly (p < 0.05) reduced the AAT activity (3.478 U/mg protein) compared to fresh nutmeg (39.034 U/mg protein). The reduction of myristicin was so efficient that it could not be detected after 9 min of blanching. Similarly, the pickling process significantly (p < 0.05) inhibited the AAT activity and lowered the myristicin content. However, the blanching significantly (p < 0.05) lowered the total phenol content and reduced the free radical scavenging capacity of pickled nutmeg (BP) when compared with commercial pickled nutmeg. Blanched pickled nutmeg (BP) presented the same color characteristics as of commercial one, although significant reduction in hardness was observed. No growth of yeast and mold was noticed for all the blanched pickled nutmeg. The sensory analysis data demonstrated that blanching up to 7 min maintained the overall acceptability of pickled nutmeg as of commercial pickled nutmeg. Thus, the study suggests that blanching and pickling treatment improved the quality of nutmeg effectively by inhibiting the AAT activity and reducing the myristicin content.

Waste cooking oil (WCO) is of increasing interest as an inexpensive feedstock to produce biodegradable plastic, poly(3- hydroxybutyrate) [P(3HB)]. In the present study, palm oil-basedWCO(PO-WCO) was obtained from nine different locations. Palm oil-based fresh cooking oil (PO-FCO) and PO-WCO were characterised via proximate and physicochemical analysis, prior to being used as carbon sources for the biosynthesis of P(3HB) using Cupriavidus necator H16. It was shown that the free fatty acid, peroxide value, and saturated compounds in all batches of PO-WCO were higher compared to those in the PO-FCO. The cells produced 60–80 wt% P(3HB) with dry cell weight of 14–17 g/L. The weight average molecular weight (Mw) was found to be 1.8 × 106 Da with a polydispersity (Mw/Mn) of 2.7 when PO-WCO was used as the carbon source. The PO-WCO was found to be suitable to be used as a sustainable carbon source for cell growth and P(3HB) biosynthesis.