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Cocoa shell is a waste of the cocoa processing industry, containing vitamin D, protein, fat, carbohydrates, and fiber as well as antioxidant compounds such as polyphenols. Fermentation and immersion processes are needed in post-harvest cocoa to create the distinctive taste and flavor of chocolate, as well as to produce cocoa bean shell powder, which is also good quality as a waste utilization. This study aims to determine the effect of fermentation and immersion processes on the antioxidant activity and characteristics of the cocoa bean shell powder (CBS). The research method used a completely randomized design (CRD) method with four treatments e.g. NFNI (Non Fermentation Non Immersion), NFI (Non Fermentation Immersion), FNI (Fermentation Non Immersion) and FI (Fermentation Immersion) with three replications. The results of the color parameters show that CBS has a yellow-red color with significantly different L* values following the order FNI > NFNI > FI > NFI and the a* and b* values following the order FNI < FI < NFNI < NFI. NFNI has the highest antioxidant activity with IC50 values of 12.93 ppm and total phenolic 4.33 g/100 g followed by NFI, FNI, and FI. The best treatment for texture, aroma and color parameters was FI with an average value above 7, and it also had overall appearance characteristics that were not significantly different from commercial cocoa powder.

Background Researchers are now focusing on the development of edible films made from food by-products to minimize waste. Cheese whey, which is usually drained, is one of those products that are harmful to the environment. However, several evidence has shown the potential of whey proteins, particularly lactoferrin, as a value-added product. Scope and approach The present review is therefore written with the aim of highlighting the potential of bioactive proteins and peptides as an antimicrobial agent in edible films. Key findings and conclusions Some bioactive proteins and peptides from cheese whey, such as lactoferrin, have a wide range of antimicrobial effects that can be incorporated into the edible film composite to increase the shelf-life of food products. Edible film composite can also be an alternative way of reducing plastic waste on the basis of its biodegradable characteristics. Various edible film composites used may prolong the shelf-life of food products with their endurance in the direction of oxygen, carbon dioxide, and steam transmission.

Whey is a by-product of cheese processing and is comprised of nearly 90% of the milk used. The protein content in cheese whey has the potential to create peptide and amino acids which have a functional effect in biological activity. Peptides and amino acids can be produced through fermentation with Candida tropicalis into native whey from cheese whey. The study aims to determine fermentation time in producing peptide and amino acid profiling in the fermentation of native cheese whey by Candida tropicalis. Cheese whey fermented with C. tropicalis was compared to a naturally fermented cheese whey as control at an ambient temperature for 48 hours. Peptide content identified by Folin–Ciocalteu methods and the amino acid profile is determined by high performance liquid chromatography (HPLC). Fermentation results showed that the maximum content of peptides needs a 24-hour fermentation in 10.42 ppm. Peptide content decreased with further fermentation caused by the degradation of peptides into amino acids. The amino acids that increased were aspartate, glutamate, threonine, valine, isoleucine, and lysine, while those that decreased were serine, histidine, glycine, arginine, alanine, tyrosine, and methionine.

Lignocellulose can be degraded by lignocellulolytic microorganisms such as moulds. The purpose of the study was to obtain the right type of moulds in degrading lignocellulose on the cocoa shell powder. The study used a completely randomized design method using four treatments of different types of mould (Trichoderma viride, Neurospora sitophila, Aspergillus niger, and Rhizopus oryzae) towards cocoa shell powder fermentation. Solid fermentation of cocoa shell powder was carried out for 5 days in an incubator with a temperature of 30°C for T. viride, N. sitophila, and R. oryzae, while A. niger of 35°C. The fermented substrate was then dried in a cabinet oven with a temperature of 50°C for 4 days. Tests of lignin, cellulose, and hemicellulose were performed towards the treatments by the Chesson method, while the moisture content test was performed using the AOAC method. Degradation of fermented cocoa shell powder has shown a significant effect on moisture, lignin, cellulose, and hemicellulose contents. Trichoderma viride resulted in the highest lignocellulose degradation compared with the other treatments. The percentage decrease of lignin content is up to 46.69 wt%; while cellulose of 22.59 wt%; and hemicellulose is about 19.41 wt% from the initial lignin weight.

Rice bran and cassava peel can be used as nutrients for yeast growth to produce mannoproteins. Currently, the application of yeast cell wall mannoproteins has only limited use in the food sector such as winemaking, stabilizers and emulsifiers in salad dressings. The functional and biological abilities of mannoproteins are influenced by their constituent components. Currently, has been found research that mannan and protein, which are components of mannoproteins, have potential as antioxidants. Based on a literature review, mannoproteins have potential as antioxidants because many hydroxyl groups are found in the chain of bonds. All mannan fractions have superior scavenging activity against hydroxyl groups at a concentration of 3.2 mg / mL while to produce scavenging activity against oxidative superoxide groups requires 3.3 mg / mL. Utilization of rice bran and cassava peels through the production of mannoproteins as antioxidants is an environmental friendly action because it can reduce the volume and utilize agro-industrial waste, so that environmental pollution can be better controlled.

The impact of increasing human population, rising food demand, and adverse effects of climate change, viz., changing rainfall pattern, rising temperature, biotic-abiotic stresses, etc., has tremendously affected global food security. In addition, increased anthropogenic inputs from urbanization, industrialization, as well as outrageous use of chemical fertilizers and pesticides have posed a severe threat to the sustainability of the agroecosystems. For many decades, the use of chemical pesticides against insect and microbial pests has become an integrative part of agriculture and contributed significantly to the crop improvement. But, their long-term persistence, cytotoxicity, and microbial resistance have resulted negative impact on the biosphere, thus creating pollution of diverse ecosystems, land degradation, and biodiversity losses. For the last two decades, alternate pest management strategies have become the new avenues for controlling pest and diseases in a greener, safer, and eco-friendly manner. The use of biological control agents (termed as biocides) such as both microbe- and plant-based formulations has been known to be the major emerging tool in crop disease/pest management and appealing alternative to the chemical pesticide in sustainable agriculture. Biopesticides employ the use of naturally occurring substances, i.e., living organisms (natural enemies) or their products (phytochemicals, microbial products) or by-products (semiochemicals) that control pests by nontoxic mechanisms, with high targeted activity against causal agents (insects, fungi, weeds, viruses, nematodes, etc.), and nonpersistence in the environment. The use of biopesticide alone or in combination with agrochemicals has become the new tool in crop protection as a part of biointensive integrated pest management (IPM) strategies. Although biopesticides are slowly substituting the chemical pesticides with great promise, its use to the desired extent is lacking; hence insight on such biological agents is a prerequisite. In this chapter, we have summarized the sources of biopesticides, their plant protective mechanisms (mode of action), availability, and status in India, as well as some critical pros and cons of its use.

Yeast can be isolated from tofu wastewater and the cell wall in the form of β-glucan can act as a natural decontaminant agent. This study aimed to isolate and characterize native yeast from tofu wastewater, which can be extracted to obtain β-glucan and then identify the yeast and its β-glucan activity regarding antifungal ability against Aspergillus flavus and aflatoxin-reducing activity towards aflatoxin B1 (AFB1) and B2 (AFB2). Tofu wastewater native yeast was molecularly identified, and the growth observed based on optical density for 96 h and the pH also measured. β-glucan was extracted from native yeast cell walls with the acid-base method and then the inhibition activity towards A. flavus was tested using the well diffusion method and microscopic observation. AFB1 and AFB2 reduction were identified using HPLC LC-MS/MS. The results showed that the native yeast isolated was Pichia norvegensis with a β-glucan yield of 6.59%. Pichia norvegensis and its β-glucan showed an inhibition zone against Aspergillus flavus of 11.33 ± 4.93 and 7.33 ± 3.51 mm, respectively. Total aflatoxin-reducing activity was also shown by Pichia norvegensis of 26.85 ± 2.87%, and β-glucan of 27.30 ± 1.49%, while AFB1- and AFB2-reducing activity by Pichia norvegensis was 36.97 ± 3.07% and 27.13 ± 1.69%, and β-glucan was 27.13 ± 1.69% and 32.59 ± 4.20%, respectively.

Researchers are nowadays focused on the importance of bioactive compounds (BACs) of natural origin, which are secondary metabolites derived from seeds, food and fermentation-based metabolic products. Several factors such as food matrix, molecule's size, environmental factors and association with gastrointestinal (GI) material, can impede the bioavailability and absorption of these BACs in host cell systems and target sites. Natural BACs like flavonoids, carotenoids, phenolic acids, etc. are particularly important for the production of functional foods and medicinal products, which may have industrial relevance also. Thus the isolation of such natural BACs can be promising multifunctional extracts that can be used in food applications to aid health-promoting effects in host cell systems. Sufficient evidences are however required to make a health claim and to promote functional foods in international markets. This review focuses primarily on recent developments and modulatory roles of potential health-promoting food BACs. Analyses on the techno-chemical and physiological features of functional food components are addressed besides discussing their analytical methods, bioavailability and bioaccessibility. The current study also considers the health potential of BACs and their rising demand in form of functional foods in the world.

The transportation process in the daytime will exposure heat stress on the broiler so that it leads to occur the alteration of metabolism in the broiler’s body and damages some vital organs such as liver and colon. Therefore, it needs to be done a solution to solve those problems. One of those is the supplementation of probiotics. The research method was done by using Completely Randomized Design (CRD) 5 treatments and 4 replications T-0 (Control), T-1 Skimmed Milk + ( Lactobacillus Plantarum + Lactobacillus acidophilus ),T-2 Skimmed Milk + ( Lactobacillus plantarum + Trichosporon beigeli i), T-3 Skimmed Milk + ( Lactobacillus plantarum + Cryptococcus humicolus ), T-4 Skimmed Milk + ( Trichosporon beigelii + Cryptococcus humicolus ). The data analysis was done by using the ANOVA test. If the result was significant further tested by using an orthogonal test. Afterward, the Duncan test was used for testing the parameter of colon morphometric. The result shows that the probiotic supplementation has no significant result (P>0.05) on a level of protein and colon morphometric. However, it gives a positive effect if compared with control. Meanwhile, the probiotic supplementation gives a significant result (P

The use of coloring agent as food additives has received attention. This is due to the frequent abuse of synthetic dyes that are not for food. Beet root are usually used as natural dyes. This is because beet roots, especially the tubers, are rich in betalain pigments. The purpose of this study was to determine secondary metabolites, vitamin C content and antioxidant activity beet root extracts in several regions of Java. Phytochemical test results show that all of beet root extracts positive contain phenolic, tannin, flavonoids and saponins. The content of vitamin C extract of beet roots originating from the regions of Bogor, West Java, Central Java and East Java respectively is 57,1714; 63,6470; 54.9943; and 65.9868 mg/100 g of ingredients. The antioxidant activities all of samples included very weak categories, namely for extracting red beet roots from Bogor 1,276.28 ppm; West Java 1,497.18 ppm; Central Java 1,316.21 ppm; and East Java 1,759.08 ppm.

Mutton has exceptional qualities such as smell, high consistency, and huge muscle fat, which makes mutton are restricted to consume. To expand mutton utilization, diversification with proper innovation is important. Salami is one of the proper mutton products that required starter such LAB that can deliver metabolites to change the texture, taste, and odor of meat. Other than LAB, yeasts additionally show up in meat processing, particularly in salami fermentation, which can build the meat taste and odor. The study aimed to identify the chemical, physical (water holding capacity, tenderness, and pH) and organoleptic (odor, color, texture, and taste) quality of mutton salami. Completely Randomized Design (CRD) was used as an experimental design with starters of Lactobacillus Plantarum as lactic acid bacteria (LAB) and yeasts, i.e. Cryptococcus humicolous and Trichosporon beigelii. The treatments were divided into 5 levels, i.e. R1 (0.5% LAB: Yeast 0.5%), R2 (1% LAB: Yeast 1 %), R3 (1.5% LAB: Yeast 1.5%), R4 (2% LAB: Yeast 2%), and R5 (2.5% LAB: Yeast 2.5%), with four replications. Analysis of variance was used to find out the treatment effect, and the Duncan Multiple Range Test was used to find out the difference between any treatments. The results show that the addition of Lactobacillus Plantarum from 0.5% to 2.5% and yeast Cryptococcus humicolous, Trichosporon beigelii from 0.5% to 2.5%, did not significantly affect chemical and physical quality, while water holding capacity and organoleptic test, i.e., color, odor, and texture showed significant effects except taste.

Bioethanol conversions has long been considered as a possible solution for whey utilization. The existence of wild ethanol-fermenting yeasts that able to hydrolyze lactose become an important thing. Aims of the research was to isolate and identified the potential ethanol-fermenting yeasts from mozzarella cheese whey. Research done experimentally and analyzed descriptively. Yeast candidates isolated from mozarella cheese whey with pour plate method and purified on Potato Dextrose Agar (PDA) with the addition of 3% Yeast Extract and 10 ppm of Amoxycillin. The candidates were tested to stress tolerance towards various sugar and ethanol contents. Ethanol-fermenting yeast candidates tested in converting whey into bioethanol by inoculating 2% isolates into mozzarella cheese whey and incubated in room temperature (26-28°C) for 48 hours, then the ethanol contents tested by Gas Chromatography. The isolate that gave the highest ethanol contents identified using RapID Yeast Plus System. Results showed that there are 5.8 x 105 cfu/ml yeasts population in mozzarella cheese whey with four isolates that has different macroscopic character. Four candidate showed endurance towards 30% sugar and 20% ethanol contents and isolate W2 chosen as best isolate that produce the highest ethanol contents of 1,515.973 ppm. RapID Yeast Plus System has identified the isolate W2 has 96.43% similarity with Candida lambica .