23 results on '"Mohd Adzahan, Noranizan"'
Search Results
2. Comparison of Phenolic and Volatile Compounds in MD2 Pineapple Peel and Core
- Author
-
Nur Liyana Nordin, Rabiha Sulaiman, Jamilah Bakar, and Mohd Adzahan Noranizan
- Subjects
MD2 ,pineapple waste ,radical scavenging activity ,phenolic compound ,volatile compounds ,Chemical technology ,TP1-1185 - Abstract
The peel and core discarded from the processing of MD2 pineapple have the potential to be valorized. This study evaluated the functional and volatile compounds in the extracts of MD pineapple peel and core (MD2-PPC). The total soluble solids, pH, titratable acidity, sweetness index, and astringency index were 9.34 °Brix, 4.00, 0.74%, 12.84, and 0.08, respectively, for the peel and 12.00 °Brix, 3.96, 0.32%, 37.66, and 0.03, respectively, for the core. The fat and protein contents of the peel and core were found to be significantly different (p < 0.05). The total phenolic (TPC) and flavonoid contents (TFC) were significantly higher in the peel. The peel also showed better antioxidant activity, with a half-maximal inhibitory concentration (IC50) of 0.63 mg/mL for DPPH free radical activity compared with the core. The TPC of different phenolic fractions from peel extract was highest in the glycosylated fraction, followed by the esterified, insoluble-bound, and free phenolic fractions. GC–MS analysis identified 38 compounds in the peel and 23 in the core. The primary volatile compounds were 2-furan carboxaldehyde, 5-(hydroxymethyl), and 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one (DDMP). The identification of phenolics and volatile compounds provides important insights into the valorization of (MD2-PPC) waste.
- Published
- 2023
- Full Text
- View/download PDF
3. The Impact of Pulsed Electric Fields on Milk’s Macro- and Micronutrient Profile: A Comprehensive Review
- Author
-
Mohamad, Azizah, primary, Shah, Nor Nadiah Abdul Karim, additional, Sulaiman, Alifdalino, additional, Mohd Adzahan, Noranizan, additional, Arshad, Rai Naveed, additional, and Aadil, Rana Muhammad, additional
- Published
- 2023
- Full Text
- View/download PDF
4. Utilization of Food Waste and By-Products in the Fabrication of Active and Intelligent Packaging for Seafood and Meat Products
- Author
-
Zainal Arifin, Maryam Adilah, primary, Mohd Adzahan, Noranizan, additional, Zainal Abedin, Nur Hanani, additional, and Lasik-Kurdyś, Małgorzata, additional
- Published
- 2023
- Full Text
- View/download PDF
5. Effect of Acidic Electrolysed Water and Pulsed Light Technology on the Sensory, Morphology and Bioactive Compounds of Pennywort (Centella asiatica L.) Leaves
- Author
-
Rosli, Siti-Zaharah, primary, Mohd Adzahan, Noranizan, additional, Karim, Roselina, additional, and Mahmud Ab Rashid, Nor-Khaizura, additional
- Published
- 2022
- Full Text
- View/download PDF
6. Influence of Different Drying Methods on Anthocyanins Composition and Antioxidant Activities of Mangosteen (Garcinia mangostana L.) Pericarps and LC-MS Analysis of the Active Extract.
- Author
-
Nawawi, Nur Izzati Mohamed, Ijod, Giroon, Abas, Faridah, Ramli, Nurul Shazini, Mohd Adzahan, Noranizan, and Mohamad Azman, Ezzat
- Subjects
MANGOSTEEN ,ANTHOCYANINS ,LIQUID chromatography-mass spectrometry ,COLORING matter in food ,AGRICULTURAL wastes ,FLAVONOIDS ,PHENOLS - Abstract
Mangosteen pericarps (MP) often end up as agricultural waste despite being rich in powerful natural antioxidants such as anthocyanins and xanthones. This study compared the effect of different drying processes and times on phenolic compounds and antioxidant activities of MP. Fresh MP were subjected to 36 and 48 h of freeze-drying (−44 ± 1 °C) and oven-drying (45 ± 1 °C), and 30 and 40 h of sun-drying (31 ± 3 °C). The samples were analyzed for anthocyanins composition, total phenolic content (TPC), total flavonoid content (TFC), antioxidant activities, and color characteristics. Analysis of liquid chromatography-mass spectrometry (LC-MS) with electrospray ionization identified two anthocyanins in MP: cyanidin-3-O-sophoroside and cyanidin-3-O-glucoside. Overall, the drying process, time, and their interactions significantly (p < 0.05) influenced the phenolic compounds, antioxidant activities, and color in MP extracts. Both freeze-drying after 36 h (FD36) and 48 h (FD48) possessed significantly (p < 0.05) higher total anthocyanins (2.1–2.2 mg/g) than other samples. However, FD36 was associated with significantly (p < 0.05) higher TPC (~94.05 mg GAE/g), TFC (~621.00 mg CE/g), and reducing power (~1154.50 μmol TE/g) compared to FD48. Moreover, FD36 is more efficient for industrial applications due to less time and energy consumption. Subsequently, obtained dried MP extracts could be further utilized as an alternative to synthetic food colorants. [ABSTRACT FROM AUTHOR]
- Published
- 2023
- Full Text
- View/download PDF
7. Impact of sanitizer solutions on microbial reduction and quality of fresh-cut pennywort (Centella asiatica) leaves
- Author
-
Siti Zaharah Rosli, Son Radu, Rana Muhammad Aadil, Pei Chen Koh, Mohd Adzahan Noranizan, Roselina Karim, and Noraniza Mohd Adzahan
- Subjects
0106 biological sciences ,Centella ,biology ,Sodium ,Foodborne outbreak ,chemistry.chemical_element ,04 agricultural and veterinary sciences ,biology.organism_classification ,040401 food science ,01 natural sciences ,Acetic acid ,chemistry.chemical_compound ,0404 agricultural biotechnology ,Hand sanitizer ,chemistry ,Tap water ,010608 biotechnology ,Sodium hypochlorite ,Food science ,Food Science - Abstract
Fresh pennywort (Centella asiatica) is usually eaten raw as ‘ulam’ or salad-like lettuce. Unfortunately, the fresh pennywort has the potential to cause foodborne outbreaks due to pathogens present on the surface and between the leaves, as washing the pennywort using tap water alone cannot guarantee that the pathogens are eliminated. Thus, the efficacies of several sanitizing solutions, i.e., sodium chloride, sodium hypochlorite, acetic acid, acidic electrolyzed water (acidic EW), alkaline electrolyzed water (alkaline EW), and a combination of acidic EW and alkaline EW (acidic-alkaline EW), were evaluated for their potential applications as washing solutions for pennywort. Washing using acidic EW alone or in combination with alkaline EW (two-step washing) reduced the microbial count. In sensory evaluation, all sanitizer solutions were accepted by the panellists with a score greater than 5, except those washing with acetic acid. Overall, the use of acidic EW, either alone or in combination with alkaline EW, was the best treatment to decontaminate microbes while maintaining the physicochemical and sensory properties of pennywort leaves.
- Published
- 2021
8. Physical properties and prebiotic activity of white dragon fruit (Hylocereus undatus) powders produced using different wall materials
- Author
-
Yusof, Norzaida, primary, Mohd Adzahan, Noranizan, additional, Matajun, Patricia, additional, Mustafa, Shuhaimi, additional, and Muhammad, Kharidah, additional
- Published
- 2022
- Full Text
- View/download PDF
9. Effect of Acidic Electrolysed Water and Pulsed Light Technology on the Sensory, Morphology and Bioactive Compounds of Pennywort (Centella asiatica L.) Leaves.
- Author
-
Rosli, Siti-Zaharah, Mohd Adzahan, Noranizan, Karim, Roselina, and Mahmud Ab Rashid, Nor-Khaizura
- Subjects
- *
CENTELLA asiatica , *BIOACTIVE compounds , *CELL anatomy , *SUPPLY & demand , *MORPHOLOGY , *VEGETABLES , *DECONTAMINATION (From gases, chemicals, etc.) , *WATER storage - Abstract
Pennywort (Centella asiatica) is a herbaceous vegetable that is usually served in the form of fresh-cut vegetables and consumed raw. Fresh-cut vegetables are in high demand as they offer convenience, have fresh-like quality and are potentially great for therapeutic applications. However, it could be the cause of foodborne outbreaks. Pulsed light is known as a decontamination method for minimally processed products. The aim of this study was to determine the influence of pulsed light in combination with acidic electrolysed water on the sensory, morphological changes and bioactive components in the leaves of pennywort during storage. A combination of soaking with acidic electrolysed water (AEW) at pH 2.5 and pulsed light (PL) treatment (1.5 J/cm2) was tested on the leaves of pennywort. After treatment, these leaves were refrigerated (4 ± 1 °C) for two weeks and evaluated on the basis of sensory acceptance, the visual appearance of the epidermal cell and bioactive compounds. In terms of sensorial properties, samples treated with the combined treatment were preferred over untreated samples. The combination of AEW and PL 1.5 J/cm2 was the most preferred in terms of purchasing and consumption criteria. Observations of the epidermal cells illustrated that PL treatment kept the cell structure intact. The bioactive phytocompounds found in the leaves of pennywort are mainly from the triterpene glycosides (asiaticoside, madecassoside, asiatic acid and madecassic acid) and are efficiently preserved by the combined treatment applied. In conclusion, the combination of acidic electrolysed water and pulsed light treatment is beneficial in retaining the sensory quality and bioactive compounds in the leaves of Pennywort during storage at 4 ± 1 °C. [ABSTRACT FROM AUTHOR]
- Published
- 2023
- Full Text
- View/download PDF
10. Production and properties of spray dried Clinacanthus nutans using modified corn starch as drying agent
- Author
-
Ezzat, Mohd Adzahan Noranizan, K. Abetra, and Noor Liyana Yusof
- Subjects
Spray dried ,ved/biology ,Chemistry ,ved/biology.organism_classification_rank.species ,Food science ,Corn starch ,Clinacanthus nutans ,Food Science - Abstract
Clinacanthus nutans leaves is a medicinal plant with promising therapeutic effect. The objective of this study was to produce C. nutans powder using a spray dryer and to evaluate its physicochemical properties, followed by physical observation after 3 months of storage at room temperature (21±1°C). C. nutans juice with and without the addition of 5% (w/v) of modified corn starch (MCS) was spray dried at a feed flow rate of 23 rpm, inlet air temperature of 160°C and outlet air temperature of 100°C. Results showed that significantly lower (p
- Published
- 2020
11. Sensory quality and flavour of alginate coated and repetitive pulsed light treated fresh-cut cantaloupes (Cucumis melo L. Var. Reticulatus Cv. Glamour) during storage
- Author
-
Zainal Abedin Nur Hanani, Pei Chen Koh, Mohd Adzahan Noranizan, and Roselina Karim
- Subjects
Sucrose ,biology ,Flavour ,04 agricultural and veterinary sciences ,Shelf life ,biology.organism_classification ,040401 food science ,Sensory analysis ,040501 horticulture ,Lactic acid ,chemistry.chemical_compound ,0404 agricultural biotechnology ,chemistry ,Aroma compound ,Food science ,0405 other agricultural sciences ,Sugar ,Aroma ,Food Science - Abstract
Fresh-cut fruits are popular due to the convenience provided. However, fresh-cut processes damage fruit tissues and reduce the shelf life of products. Pulsed light (PL) treatment is a decontamination method of foods. PL treatment given repetitively at a certain interval during storage could further extend the shelf life of fresh-cut fruits. Edible coating preserves fresh-cut fruits by providing mechanical strength and reducing respiration and water loss. This study was to evaluate the effects of alginate coating combined with repetitive pulsed light (RPL) on sensory quality and flavour of fresh-cut cantaloupes during storage. Cantaloupes were treated with alginate (1.86%, w/v) and RPL (0.9 J/cm2 at every 48 h up to 26 days) alone or in combination. Flavour analysis of fresh-cut cantaloupes was carried out every 12 days during storage at 4 ± 1 °C while sensory analysis was performed on day 32. Alginate coating and/or RPL retained sugar contents (17.92–20.01 g/kg FW for fructose, 18.77–19.98 g/kg FW for glucose and 23.02–29.41 g/kg FW for sucrose) in fresh-cut cantaloupes during storage. Combination of alginate with RPL reduced accumulation of lactic acid although alginate coating was more effective to minimise changes of other organic acids in fresh-cut cantaloupes. The combined treatment was also more effective than individual treatment in retaining total aroma compound concentration of fresh-cut cantaloupes during storage with the highest relative concentration, i.e. 3.174 on day 36. Overall, the combined alginate coating and RPL was effective to maintain the fresh-like sensory quality of fresh-cut cantaloupes with insignificant overall acceptability compared to the control.
- Published
- 2019
12. Impact of novel processing techniques on the functional properties of egg products and derivatives: A review
- Author
-
Muhammad Talha Afraz, Moazzam Rafiq Khan, Muhammad Tayyab Rashid, Seyed Mohammad Bagher Hashemi, Brijesh K. Tiwari, Mohd Adzahan Noranizan, Rana Muhammad Aadil, Ume Roobab, and Muhammad Inam-Ur-Raheem
- Subjects
food.ingredient ,Microbial safety ,Chemistry ,General Chemical Engineering ,Nutritional content ,Egg protein ,Whole egg ,food ,Yolk ,embryonic structures ,Ultraviolet light ,Food science ,Food quality ,Food Science ,Egg white - Abstract
Eggs are an excellent source of quality proteins. Eggs as a whole and its components (egg white and egg yolk) are employed in a range of food preparations. Thermal processing employed for stabilizing and improving shelf‐life of egg components is known to have adverse effect on heat‐sensitive proteins leading to protein denaturation and aggregation thus, reducing the required functional, technological, and overall quality of egg proteins and other constituents. Therefore, the current challenge is to identify novel processing techniques that not only improve the intrinsic functional properties of eggs or its components, but also improve the quality of the product. This review focuses on the use of technologies such as ultrasound, pulsed electric field, high‐pressure processing, radiofrequency, ultraviolet light, microwave, and cold plasma for egg products. These novel technologies are known for their advantages over thermal treatments especially in protecting the heat sensitive nature and retaining the overall quality of the egg and egg products. Availability of alternatives processing has significantly improved the structural properties, techno‐functional, nutritional and as well improving the safety egg and egg products. PRACTICAL APPLICATION: Eggs are consumed worldwide as whole egg or in some cases, consumed partly as egg whites or egg yolks. Egg components with improved techno‐functional properties can be used in various food industries (such as baking, confectionery, and culinary preparation, etc.). Value addition of new products can be achieved through modification of egg proteins. Additionally, these techniques also provide microbial safety and have a reduced impact on nutritional content and overall food quality.
- Published
- 2020
13. High‐pressure processing treatment for ready‐to‐drink Sabah Snake Grass juice
- Author
-
Nazimah Hamid, Naransa Limpot, Putri Noor Faizah Megat Mohd Tahir, Pei Chen Koh, Rana Muhammad Aadil, Hambali Nor Hasni, Mohd Adzahan Noranizan, and Azizah Mohamad
- Subjects
Pascalization ,Chemistry ,General Chemical Engineering ,General Chemistry ,Food science ,Ready to drink ,Food Science - Published
- 2020
14. Cell wall composition of alginate coated and pulsed light treated fresh-cut cantaloupes (Cucumis melo L. Var. Reticulatus Cv. Glamour) during chilled storage
- Author
-
Zainal Abedin Nur Hanani, Roselina Karim, Mohd Adzahan Noranizan, Pei Chen Koh, and Noor Liyana Yusof
- Subjects
food.ingredient ,Pectin ,biology ,Chemistry ,010401 analytical chemistry ,Turgor pressure ,04 agricultural and veterinary sciences ,biology.organism_classification ,040401 food science ,01 natural sciences ,0104 chemical sciences ,Cell wall ,chemistry.chemical_compound ,0404 agricultural biotechnology ,food ,Cell wall integrity ,Effective treatment ,Composition (visual arts) ,Hemicellulose ,Original Article ,Food science ,Cucumis ,Food Science - Abstract
This study was to investigate the effects of optimised alginate coating combined with repetitive pulsed light (RPL) on cell wall composition of fresh-cut cantaloupes during chilled storage. Fresh-cut cantaloupes were coated with alginate (1.86%, w/v) followed by RPL treatment (0.9 J cm(−2) at every 48 h up to 26 days) during storage of 36 days. Cell wall composition of fresh-cut cantaloupes was determined at every 12 days while microscopic analysis was conducted on day 2 and day 36. Alginate was effective in maintaining high pectin fractions of fresh-cut cantaloupes while RPL showed greater contribution in maintaining hemicellulose fraction. However, the combination of alginate and RPL was the most effective treatment to maintain the overall cell wall fractions that contributed to the cell wall integrity of fresh-cut cantaloupes during storage. The alginate + RPL samples also had the greatest cell turgidity and shape with well-defined cell walls at the end of storage.
- Published
- 2020
15. Utilization of mango peel extracts on the biodegradable films for active packaging
- Author
-
B. Jamilah, Z.A. Nur Hanani, A. Nor Adilah, and Mohd Adzahan Noranizan
- Subjects
Microbiology (medical) ,food.ingredient ,Materials science ,Antioxidant ,Polymers and Plastics ,Hydrogen bond ,medicine.medical_treatment ,Active packaging ,04 agricultural and veterinary sciences ,02 engineering and technology ,021001 nanoscience & nanotechnology ,040401 food science ,Casting ,Gelatin ,Biomaterials ,Food packaging ,Matrix (chemical analysis) ,0404 agricultural biotechnology ,food ,Chemical engineering ,medicine ,Solubility ,0210 nano-technology ,Safety, Risk, Reliability and Quality ,Food Science - Abstract
Mango peels extract (MPE) was incorporated into fish gelatin films to determine their physical, barrier, mechanical and antioxidant properties for active food packaging. Films with three different concentrations of MPE (1–5%) were prepared by solution casting method. Films incorporated with MPE showed a decrease (P > 0.05) of water vapor permeability (WVP) and lower (P ≤ 0.05) films solubility. High level of MPE films also exhibited more rigid and less flexible film formation. Colored tint films and a reduction in transparency were due to the hydrogen bond linkages between fish gelatin molecules and phenolic content within the film matrix. Higher free radicals scavenging activities also observed for films with higher concentrations of MPE. This study reveals the benefits of mango by-products incorporated into gelatin based films as a potential material for active packaging.
- Published
- 2018
16. Sensory quality and flavour of alginate coated and repetitive pulsed light treated fresh-cut cantaloupes (
- Author
-
Pei Chen, Koh, Mohd Adzahan, Noranizan, Roselina, Karim, and Zainal Abedin, Nur Hanani
- Subjects
Original Article - Abstract
Fresh-cut fruits are popular due to the convenience provided. However, fresh-cut processes damage fruit tissues and reduce the shelf life of products. Pulsed light (PL) treatment is a decontamination method of foods. PL treatment given repetitively at a certain interval during storage could further extend the shelf life of fresh-cut fruits. Edible coating preserves fresh-cut fruits by providing mechanical strength and reducing respiration and water loss. This study was to evaluate the effects of alginate coating combined with repetitive pulsed light (RPL) on sensory quality and flavour of fresh-cut cantaloupes during storage. Cantaloupes were treated with alginate (1.86%, w/v) and RPL (0.9 J/cm(2) at every 48 h up to 26 days) alone or in combination. Flavour analysis of fresh-cut cantaloupes was carried out every 12 days during storage at 4 ± 1 °C while sensory analysis was performed on day 32. Alginate coating and/or RPL retained sugar contents (17.92–20.01 g/kg FW for fructose, 18.77–19.98 g/kg FW for glucose and 23.02–29.41 g/kg FW for sucrose) in fresh-cut cantaloupes during storage. Combination of alginate with RPL reduced accumulation of lactic acid although alginate coating was more effective to minimise changes of other organic acids in fresh-cut cantaloupes. The combined treatment was also more effective than individual treatment in retaining total aroma compound concentration of fresh-cut cantaloupes during storage with the highest relative concentration, i.e. 3.174 on day 36. Overall, the combined alginate coating and RPL was effective to maintain the fresh-like sensory quality of fresh-cut cantaloupes with insignificant overall acceptability compared to the control.
- Published
- 2019
17. Reduction of microbial load in yellow alkaline noodle using optimized microwave and pulsed-UV treatment to improve storage stability
- Author
-
Mohd Adzahan Noranizan, Shyan Yea Chay, Anissa Soraya, Kharidah Muhammad, Roselina Karim, Radhiah Shukri, and Farinazleen Mohamad Ghazali
- Subjects
0106 biological sciences ,Spore forming bacteria ,Chemistry ,04 agricultural and veterinary sciences ,Shelf life ,040401 food science ,01 natural sciences ,0404 agricultural biotechnology ,Combined treatment ,Plate count ,010608 biotechnology ,South east ,Original Article ,Food science ,Microwave ,Food Science ,Uv treatment - Abstract
Pulsed-UV is an emerging innovation in non-thermal processing and is scarcely explored. This study introduces a combined treatment of microwave and pulsed-UV to reduce the microbial load in yellow alkaline noodle (YAN), a popular staple food among South East Asians that is easily perishable, without jeopardising its textural qualities. Results indicated that the combination of 5 s microwave (power = 900 W; frequency = 2450 MHz) and 3.5 J/cm(2) pulsed-UV significantly reduced aerobic plate count and spore forming bacteria, from 637.5 to 50 CFU/g and 1500 to 100 CFU/g, respectively. In terms of textural properties, even though significant changes were detected in hardness and springiness for treated YAN kept at ambient storage as compared to control, the alterations were not prominent. Based on these observations, it is concluded that a combined treatment of microwave and pulsed-UV successfully improved the shelf life of YAN at ambient storage by 50%, from 1.0 day (control) to 1.5 days (treated sample) and by 140%, from 2.0 to 4.8 weeks at chilled storage. Current study proves the potential of microwave + pulsed-UV, a “green” hurdle treatment, to extend the shelf life of preservative-free YAN without causing major undesirable textural alterations on the noodle.
- Published
- 2019
18. Development of polyethylene films coated with gelatin and mango peel extract and the effect on the quality of margarine
- Author
-
B. Jamilah, Z.A. Nur Hanani, A. Nor Adilah, and Mohd Adzahan Noranizan
- Subjects
0106 biological sciences ,Microbiology (medical) ,food.ingredient ,Materials science ,Antioxidant ,Polymers and Plastics ,Scanning electron microscope ,DPPH ,medicine.medical_treatment ,Active packaging ,01 natural sciences ,Gelatin ,Biomaterials ,chemistry.chemical_compound ,0404 agricultural biotechnology ,food ,Lipid oxidation ,010608 biotechnology ,medicine ,Safety, Risk, Reliability and Quality ,Bilayer ,04 agricultural and veterinary sciences ,Polyethylene ,040401 food science ,chemistry ,Chemical engineering ,Food Science - Abstract
Polyethylene (PE) films coated with an active layer of gelatin and mango peel extract (MPE) were developed for margarine product. MPE as an antioxidant source was incorporated into a fish gelatin-based film-forming solution (FFS). The FFS was coated onto PE films with different thicknesses (10, 20, 40, and 60 μm) to form polyethylene/gelatin bilayer films (PE/G). The physical and antioxidant properties of the PE/G films were determined. Thicker coatings produced coloured films, which improved light barrier properties and increased DPPH radical scavenging values. Scanning electron microscopy (SEM) analysis showed the bilayer films were compatible with one another and produced compacted film integrity. Also, the PE/G60 film improved the oxidation stability of margarine up to 28 days of storage period at 4 °C. The results suggest that bilayer films have potentials to be used as active packaging materials for delaying lipid oxidation.
- Published
- 2020
19. Repetitive pulsed light treatment at certain interval on fresh-cut cantaloupe (Cucumis melo L. reticulatus cv. Glamour)
- Author
-
Pei Chen Koh, Mohd Adzahan Noranizan, Roselina Karim, and Zainal Abedin Nur Hanani
- Subjects
biology ,Chemistry ,Light treatment ,Titratable acid ,04 agricultural and veterinary sciences ,General Chemistry ,biology.organism_classification ,Shelf life ,Ascorbic acid ,040401 food science ,Industrial and Manufacturing Engineering ,040501 horticulture ,Horticulture ,0404 agricultural biotechnology ,Chemical quality ,Soluble solids ,Postharvest ,0405 other agricultural sciences ,Cucumis ,Food Science - Abstract
This study was done in order to investigate the effect of repetitive pulsed light (RPL) treatment at certain interval on microbiological stability, quality and physicochemical changes of fresh-cut cantaloupes during storage. Fresh-cut cantaloupes packed in polypropylene bag were exposed to RPL treatment with fluences of 0.3, 0.6, 0.9 and 1.2 J/cm2 every 48 h up to 28 days of storage at 4 ± 1 °C. The microbiological quality, headspace gas composition, physical quality (firmness, fluid loss and colour), chemical quality (pH, titratable acidity, total soluble solids, total phenolic content and ascorbic acid content) and microscopic observations of fresh-cut cantaloupes were determined during storage. No significant (p > 0.05) effect was observed for firmness, colour and total soluble solids of fresh-cut cantaloupes treated with RPL throughout the storage study. Repetitive PL treatment using 0.9 J/cm2 was the most effective fluence for extending the shelf life of fresh-cut cantaloupes with extension by 20 days compared to control in term of microbiological quality while maintaining all quality parameters. Negative effect of single PL treatment (SPL) (11.7 J/cm2) on tissue structure of fresh-cut cantaloupes during storage was minimised by applying RPL treatment (0.9 J/cm2 for every 48 h interval). Industrial relevance Fresh-cut cantaloupes are becoming more popular due to the benefits of convenience and fresh-like quality provided. However, fresh-cut cantaloupes are susceptible to microbial contamination and deterioration as the fruit tissue is injured due to cutting of the product into pieces. Repetitive PL (RPL) treatment is an alternative application to single PL (SPL) treatment for extending shelf life of fresh-cut fruits by minimising the negative effect of SPL treatment on the tissue structure. This study demonstrates the usefulness of RPL treatment to further extend the shelf life of fresh-cut cantaloupes compared to SPL treatment. This is crucial for vending cut fruits through refrigerators equipped with RPL system. The RPL application contributes to reduced postharvest loss and increased convenience and availability of fresh-cut fruits to the public which benefit both producers and consumers.
- Published
- 2016
20. Microbiological stability and quality of pulsed light treated cantaloupe (Cucumis melo L. reticulatus cv. Glamour) based on cut type and light fluence
- Author
-
Zainal Abedin Nur Hanani, Pei Chen Koh, Mohd Adzahan Noranizan, and Roselina Karim
- Subjects
biology ,Chemistry ,Light treatment ,Titratable acid ,04 agricultural and veterinary sciences ,Microbiological quality ,Shelf life ,biology.organism_classification ,Ascorbic acid ,040401 food science ,Fluence ,Crystallography ,0404 agricultural biotechnology ,Original Article ,Composition (visual arts) ,Food science ,Cucumis ,Food Science - Abstract
The aim of this study was to investigate the effect of cut type and pulsed light (PL) fluence on microbiological stability and quality of fresh-cut cantaloupes. Fresh-cut cantaloupes with various cut types (cuboid, triangular prism and sphere) were treated with PL technology at 6 J/cm(2). Samples were exposed to PL treatment at fluences of 2.7, 7.8, 11.7 and 15.6 J/cm(2) followed by storage at 4 ± 1 °C for 28 days. Microbiological quality, headspace composition, firmness, colour, pH, titratable acidity, total soluble solids, total phenolic content and ascorbic acid content of fresh-cut cantaloupes were determined. Spherical shape was found to be the most suitable shape for PL treatment of fresh-cut cantaloupes due to its significantly lowest (p ≤ 0.05) microbial counts before and after the PL treatment. No significant (p 0.05) effect was observed for firmness, colour, total soluble solids and total phenolic content of fresh-cut cantaloupes throughout the storage study. Pulsed light treatment using 7.8 J/cm(2) was the best for extending shelf life of fresh-cut cantaloupes with extension of 8 days longer at 4 ± 1 °C compared to the control while maintaining the ascorbic acid content. In conclusion, PL treatment is a potential technique for extending the shelf life of fresh-cut cantaloupes by inactivating microorganisms without compromising the nutritional value.
- Published
- 2016
21. Characteristics of fat, and saponin and tannin contents of 11 varieties of rambutan (Nephelium lappaceumL.) seed
- Author
-
Chai, Kong Fei, primary, Mohd Adzahan, Noranizan, additional, Karim, Roselina, additional, Rukayadi, Yaya, additional, and Ghazali, Hasanah Mohd, additional
- Published
- 2018
- Full Text
- View/download PDF
22. Characteristics of fat, and saponin and tannin contents of 11 varieties of rambutan (Nephelium lappaceum L.) seed.
- Author
-
Chai, Kong Fei, Mohd Adzahan, Noranizan, Karim, Roselina, Rukayadi, Yaya, and Ghazali, Hasanah Mohd
- Subjects
- *
SAPONINS , *TANNINS , *RAMBUTAN , *FREE fatty acids , *TRIGLYCERIDES - Abstract
Rambutan seed is discarded during fruit processing. However, the seed contains a considerable amount of crude fat. Hence, the objective of this study was to determine two anti-nutritional constituents, namely saponin and tannin, and to characterize the fat of the seeds of 11 varieties of rambutan fruit. Results showed that the range of crude fat content is fairly narrow (36.13-39.13 g/100 g dried seeds). The iodine value and free fatty acid content of the fat were 38.50-50.61 g I2/100 g fat and 0.99-2.18% as oleic acid, respectively. Oleic (33.35-46.64%) and arachidic (26.03-33.27%) acids were the main fatty acids in the fat. HPLC analysis showed that the fat comprised mainly five unknown triacylglycerols (83.94-95.33%). The melting and crystallization curves showed that the fat exhibited four to nine non-distinct peaks. The complete melting and crystallization onset temperatures of the fat were 24.8-50.6°C and 24.1-39.4°C, respectively, while the melting and crystallization enthalpies of the fat ranged from 71.2 to 141.7 J/g and from 60.4 to 88.9 J/g, respectively. At 0°C, the solid fat index of the fat ranged between 87.4% and 91.6% and the fats of some varieties melted completely at human body temperature. The saponin and tannin contents of the seed were 14.27-18.96 mg soya saponin/100 g and 4.40-26.68 mg catechin equivalent/100 g, respectively. Findings showed that rambutan seed fat has potential to be used in various sectors of food industry. [ABSTRACT FROM AUTHOR]
- Published
- 2018
- Full Text
- View/download PDF
23. Effects of combining ultraviolet and mild heat treatments on enzymatic activities and total phenolic contents in pineapple juice
- Author
-
Hasanah Mohd Ghazali, Mohd Adzahan Noranizan, Olga Martín-Belloso, and Chang Chew Sew
- Subjects
Ultraviolet radiation ,food.ingredient ,Pectin ,Bromelain (pharmacology) ,Pectin methylestearase ,Hurdle technology ,Pasteurization ,medicine.disease_cause ,Heat treatment ,Industrial and Manufacturing Engineering ,law.invention ,chemistry.chemical_compound ,food ,law ,Ultraviolet light ,medicine ,Phenols ,Food science ,Ultraviolet ,chemistry.chemical_classification ,Tractament tèrmic ,Radiació ultraviolada ,General Chemistry ,Mild heat ,Pineapple juice ,Enzyme ,chemistry ,Biochemistry ,Sucs de fruita ,Fruit juices ,Bromelain ,Food Science - Abstract
Ultraviolet (UV) is able to inactivate most microorganisms in fruit juices with a low absorption coefficient but its effect is limited in inactivating undesired enzymes. The aim of this study was to overcome limitation of ultraviolet light (UV) by combining mild heat with UV. Pineapple juice was treated with mild heat (temperature: 50, 55 and 60 degrees C; holding time: 10, 20 and 30 min) and subsequently exposed to UV (5.61, 7.55 and 11.23 mJ.cm(-2)). The effects of these combined treatments on pectin methylesterase (PME), bromelain activities and total phenolic content (TPC) were determined. Both enzymatic activities were reduced by mild heat but not by UV treatment. Increasing holding time and UV dosage led to higher depletion of TPC. Treating pineapple juice with mild heat at 55 degrees C for 10 min and UV at 5.61 mJ.cm(-2) decreased PME by 60.53% whilst retaining 61.57 +/- 0.21% and 72.80 +/- 033% of bromelain and TPC, respectively. Industrial relevance: As opposed to traditional heat pasteurisation, ultraviolet (UV) treatment has the potential to produce pineapple juice with added value, such as high amount of health benefiting phenols and bromelain. Despite being known for being economically feasible, this technology is not widely adapted by the industry due to its inability to inactivate pectin methylesterase (PME). To overcome the limitation of UV, mild heat (MH) is introduced as hurdle technology. This study demonstrates that combining UV and MH could be able to effectively inactivate the PME in pineapple juice whilst preserving relatively high amount of bromelain and phenols.
Catalog
Discovery Service for Jio Institute Digital Library
For full access to our library's resources, please sign in.