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The properties and stability of the emulsion can be greatly influenced by changes in the polarity of the oil used in it. This is due to the characteristics of each emulsifier which has a certain compatibility with polar and non-polar oils or solvents. Here we describe the characteristics of an oil-in-water Pickering emulsion using cellulose nanofibrils (CNF) as a Pickering agent or stabilizer for emulsions with different oil phase polarities: Ethyl acetate, Toluene, and Hexane. The viscosity, distribution of droplet size, and creaming index were investigated to learn the effect of oil polarity on emulsion stability. The result showed that the emulsification process of the Pickering emulsion in all types of oil phase polarity is depends on the CNF concentration. CNF 2% indicates the most suitable concentration for all type of oil phase. The viscosity of Pickering emulsion increases with the decrease in the polarity of the oil phase. It was confirmed by the droplet size distribution of the emulsion, whereas the droplet size for the emulsion with lower oil phase polarity (hexane) was smaller than the droplet size for the emulsion with high polarity (ethyl acetate), about 4.3 µm and 7.67 µm respectively. The CNF was more suitable for non-polar solvents, as seen by the stability of hexane in water emulsion for 30 days of storage, which is better than Toluene and Ethyl Acetate. In addition, the difference in viscosity, droplet size, and creaming index of hexane in water are less than those of the others after storage, which shows better stability. Studying the interaction of the particle as a stabilizer with different oil phase polarity, we can easily alter the viscosity and stability of the Pickering emulsion based on the product concept and requirements. [ABSTRACT FROM AUTHOR]

The physiological effect of the bioactive compound as a natural antioxidant can inhibit the pathogenesis of various diseases involving oxidative reactions. Increase public awareness of healthy living, encourage greater demand for healthy foods that provide health advantages to the body. As a useful beverage, guava juice extract (Psidium guajava) fermented by SCOBY as a candidate source of potential in enhancing body immunity. The goal of this research was to assess changes in total polyphenol concentration and free radical inhibitors based on the duration of fermentation of guava juice extract fermented by SCOBY. The research design of fermented guava extract formulation using Completely Randomized Design (CRD), with the treatment being studied was a variation of fermentation time 0 to 12 days, with SCOBY culture at 10% w/v and sucrose 10% w/v as carbon sources. According to the results, differing fermentation periods had a substantial effect on total phenolic concentration. (TPC) and free radical inhibitory activity, as well as other characteristics. The longer the fermentation can increase the total phenolic concentration, total acid, free radical inhibitory activity, and reduce flavonoids and pH. The optimum conditions were obtained based on the 2.2-Diphenyl-1-picrylhydrazyl radical scavenging (DPPH) assay, the inhibition of 2(2-Azino-bis(3 ethylbenzothiazoline-6-sulfonic acid (ABTS) activity and the greatest overall phenolic concentration (TPC) was obtained at 10 days fermentation with DPPH scavenging activity 94.49%, highest ABTS scavenging activity 55.25%, TPC of 1,35 mg GAE/mL, Total flavonoid 254 ppm. [ABSTRACT FROM AUTHOR]

Tempeh is a traditional Indonesian food, made from solid state fermentation of soybeans using Rhizopus spp. Tempeh can be developed from nutrition-rich substrates other than soybeans. This study aims to evaluate the potency of peas as the alternative substrate for tempeh. Peas were fermented using Rhizopus oligosporus C1 with the variation of culture concentrations (10% and 20%) and fermentation times (0, 24 and 48 hours) to produce tempeh. Distilled water was used to extract peas tempeh. The chemical characteristics of peas tempeh water extract, i.e., proteins, polyphenols, flavonoid content, and antioxidant bioactivity, were evaluated in this study. The profile of chemical compounds in tempeh with the highest antioxidant activity was identified using LC-MS/MS. The concentration of culture and duration of fermentation affected the characteristics of peas tempeh. The utilization of 20% R. oligosporus C1 and 24 hours of fermentation gave the highest antioxidant activity, proteins, polyphenols, and flavonoid content. LC-MS-MS analysis shows two compounds (Kadsurenin E dan Nigakilactone M) in a sample with the most increased antioxidant activity. Fermentation using R. oligosporus C1 can be used as an alternative technology to enhance peas' nutrition contents and bioactivity. [ABSTRACT FROM AUTHOR]

Maize or corn (Zea mays L.) is a nutritious cereal grain of the world. Maize protein can be processed into protein hydrolysate through fermentation, enhancing its functional properties and bioactivity. The purpose of this research was to determine the hydrolysis degree of fermented maize protein hydrolysate by Rhizopus sp. (Rhizopus oligosporus C1 and commercial Rhizopus sp. mix) after fractionated by microfiltration membrane. The maize protein hydrolysate was prepared by fermenting yellow corn kernels with Rhizopus sp. for 48 hours. The fermented maize protein hydrolysate was fractionated using membrane microfiltration of 0.15 µm with various filtration times of 0, 15, 30, 45, 60, 75, and 90 minutes to produce permeate and retentate. The degree of hydrolysis (DH) of feed, permeate, and retentate was determined using the SN-TCA method. The result showed that DH of fermented maize protein hydrolysate by Rhizopus sp. mix (61.28%) is higher than by Rhizopus oligosporus C1 (22.49%). The DH of fermented maize protein hydrolysate by Rhizopus oligosporus C1 in the retentate (23.42 – 40.62%) after membrane microfiltration was the same as in the permeate (26.58 – 41.89%), while the DH of fermented maize protein hydrolysate by Rhizopus sp. mix in the retentate (47.15 – 60.68%) is higher than in the permeate (40.09 – 44.89%). [ABSTRACT FROM AUTHOR]

Phycocyanin (PC) is a blue-colored natural pigment extracted from microalgae Spirulina and exhibits several bioactivities, including antioxidant, anti-inflammatory, hepatoprotective, and neuroprotective effects. This pigment has been applied as a natural colorant in food, nutraceutical, cosmetic, and biotechnology industries. The extraction and purification of phycocyanin from Spirulina typically involves combining different techniques. Membrane technology has gained broad interest in the processing of biomolecules and liquids. This technique is practical, easy to scale up, and used at ambient temperature, minimizing thermal damage to the product. This study investigates the recovery of phycocyanin through aqueous extraction and microfiltration (MF) process and evaluates its antioxidant activity. The crude extract was passed through a Dead End Stirred Microfiltration Cell (DESMF) with a pore size of 0.15 µm. The MF system was operated at various transmembrane pressure of 20, 30, and 40 psia with a constant rotation speed of 400 rpm. Samples were collected during MF process as permeate and retentate. The results showed that the microfiltration process on Spirulina extracts increased phycocyanin (PC) concentration and free radical inhibition. Most phycocyanins were retained in the MF retentate. The microfiltration processing at a transmembrane pressure of 40 psia has resulted in an optimum phycocyanin concentration of 0.48 mg/mL in the retentate. In addition, total solids, dissolved protein, and total phenolic content in MF retentate at optimum conditions were 2.02%, 4.24 mg/mL, and 6,40 mg/mL, respectively. The crude extract of phycocyanin exhibited free radical inhibition (74.55%) with a significant increase under the microfiltration process (96.84%), thereby improving the antioxidant activity of phycocyanin in the retentate fraction. [ABSTRACT FROM AUTHOR]

Red ginger provides a number of benefits. This rhizome contains a lot of bioactive substances, like phenolics and flavonoids, which have antioxidant properties. SCOBY (a symbiotic colony of bacteria and yeast)-fermented red ginger extract can be effective as a probiotic beverage that can enhance health and raise antibodies that support health. This research sought to examine the outcomes of red ginger fermentation utilizing a SCOBY inoculum for 0, 7 and 14 days (a symbiotic colony of yeast). The inoculum of red ginger was 20% (v/v), while the red ginger concentration was 10% (w/v). Reducing sugars, pH, total acid content, total polyphenols, flavonoids, and the suppression of free radicals by DPPH were all analyzed. The total glucose and pH of red ginger kombucha with a 14-day fermentation decreased to 70.82 mg/mL and 3.46, respectively. In contrast, there was an increase of 0.25 mg/ml, 163.44 ppm, 19.62 ppm, and 81.63 in.the analysis of total acid, polyphenol, flavonoid, and free radical inhibition. This demonstrates the potential for fermented red ginger with scoby culture to be developed into a health beverage that can improve endurance. [ABSTRACT FROM AUTHOR]

The objective of this study was to analyze the antioxidant activity, evaluated by DPPH and ABTS methods, and the α-glucosidase inhibitory activity of the ethyl acetate fraction of guava kombucha fermented for 0-12 days. Analysis was also carried out on unfermented guava juice and guava juice kombucha inoculum. The results showed that fermented kombucha's antioxidant and α-glucosidase inhibitory activities are increased compared to those of unfermented guava juice. Unfermented guava juice's antioxidant activites evaluated by DPPH and ABTS methods were 44.49% and 15.94%, respectively. Unfermented guava juice also showed 6.96% inhibition against a-glucosidase. Whereas, guava kombucha's (fermented for 0-12 days) antioxidant activities ranged from 29.24 to 37.86% for the DPPH method and from 71.81 to 87.44% for the ABTS method; while α-glucosidase inhibition activity ranged from 35.16 to 54.79%. The results indicated differences in antioxidant activity evaluated by the DPPH and ABTS methods. With the same sample volume, the antioxidant activity measured by the ABTS method is higher than that by the DPPH method. Further analysis is needed to determine the active compounds possesing antioxidant and α-glucosidase inhibition activities contained in the ethyl acetate fraction of guava kombucha. [ABSTRACT FROM AUTHOR]

The production of natural bioactive compounds through fermentation has increased in recent years. Banana fruit is one type of potential food biodiversity that has high antioxidant bioactive components so that it has a functional effect on health. Banana fruit is fermented using a symbiotic culture of bacteria and yeast (SCOBY). SCOBY is a consortium of microbes, including yeast, acetic acid bacteria (AAB), and lactic acid bacteria (LAB). SCOBY works well on media containing polyphenols increasing the biological activity of higher antioxidant bioactive compounds. In order to obtains an optimal product, fermentation is carried out based on the Central Composite Design (CCD) experimental design using Response Surface Methodology (RSM), which aims to determine the optimum point of the formulation process variable in the manufacture of fermented functional drinks by kombucha culture from banana fruit extract using the Design Expert DX program. 11.0.05®. The results of process optimization on antioxidant activity in banana drink contained 13.39% kombucha culture concentration, 10% sucrose concentration, and 9 days fermentation time with the predicted value of Antioxidant activity DDPH 94.421%, Polyphenols 0.200 mgGAE/mL, pH 3,984,oBrix 6.55, and Total Flavonoids 26,554 ppm. [ABSTRACT FROM AUTHOR]

In addition to its delicious taste, high nutrition and relatively affordable price, banana is a potential fruit commodity to support food security. Banana contains various bioactive compounds, such as saponins, glycosides, tannins, pectin, soluble fiber, alkaloids, antioxidants, phenolics and flavonoids. Instead of direct consumption, banana can also be converted into various produ cts. One of them is fermented banana as a new and unique banana kombucha drink. This study aims to determine the lipase inhibitory activity produced by Raja Sereh banana kombucha (Musa sapientum) enriched with lactic acid bacteria (LAB) such as: Lactobacillus plantarum, Lactobacillus plantarum and Bifidobacterium bifidum at different fermentation times at 0-48 h. The results showed that the highest lipase inhibitory activity was in fermented banana kombucha with the addition of L. plantarum, which was fermented for 48 h by 84.76%, with antioxidant activity of 90.83%, total LAB of 10.58 cfu/mL, pH 4.28, and total polyphenols of 0.43 mg GAE/mL. From these results, it showed that the banana kombucha drink with the addition of LAB and the difference in fermentation time could affect the results of pancreatic lipase activity, antioxidants and other characteristics such as total polyphenols, total LAB, pH and total acid. [ABSTRACT FROM AUTHOR]

Kombucha is a healthy beverage, traditionally made by fermenting sugared tea using a consortium of yeast and acetic acid bacteria called Symbiotic Culture of Bacteria and Yeast (SCOBY). This research aimed to utilize turmeric extract as an alternative for the substrate used in the brewing. The chemical properties (pH, titratable acidity, and polyphenol), physical properties (biomass weight and color), and bioactivity (antioxidant and antibacterial properties) of the turmeric kombucha were identified. Turmeric concentration of 2% w/v was used in the fermentation. The variables were inoculum concentration (15% and 30% v/v) and fermentation duration (0, 7, and 14 day(s)). Our results establish the evidence that culture concentration and fermentation duration influenced the physicochemical properties, as well as the bioactivity of turmeric kombucha. As the fermentation was extended, the pH of the sample decreased while the titratable acidity increased. Due to the production of organic acids, the pH at the end of fermentation dropped to 3.33– 3.66 which was lower than the initial pH. The kombucha samples prepared with 15% and 30% of inoculum showed a 1.92-fold and 1.46-fold increase in total acids after 14 days of fermentation. Fermentation also changed the hue of the samples. The kombucha sample moved toward orange hue (68.73–69.68 °) after 14 days of fermentation. Meanwhile, the total polyphenols increased by approximately 1.07 and 1.11-fold than the initial values and their antioxidant activity decreased. The observed turmeric kombucha exhibited antibacterial properties against gram-positive bacteria, such as Staphylococcus aureus and Bacillus subtilis. Kombucha prepared from turmeric extract is a good diversification of turmeric with health benefits due to polyphenol content, antioxidant and antibacterial activities. [ABSTRACT FROM AUTHOR]

Peroxidase enzymes are a group of oxidoreductase enzymes that catalyse the reduction of peroxides such as hydrogen and oxidise organic and inorganic compounds. Membrane processing is a promising alternative technology for the separation and purification of enzymes. This study partially purified peroxidase from Kailan (Brassica oleraceae var Alboglabra) by micro-and ultrafiltration membrane technology. The effects of physicochemical conditions (pH and temperature) on peroxidase were examined, and the purity and enzyme activity of resulted peroxidase was also determined. The crude peroxidase enzyme isolated from Kailan was passed through a microfiltration membrane (0.15 µm) with pressure 40 psia, rotation speed 400 rpm, and a flow rate of 30 mL/min, followed by an ultrafiltration module with the pressure of 40 psia and rotation speed 200, 300 and 400 rpm at room temperature. The optimum pH and temperature of peroxidase were pH 6.0 and 27 °C, respectively, as determined with guaiacol as the substrate. The purification of peroxidase by micro-and ultrafiltration process at optimum conditions resulted in specific activity of 392.16 and 749.91 U/mg with a purity level of 5.20 and 9.95 fold than crude enzyme activity. Thus, the membrane technology has a potential purification method for peroxidase production. [ABSTRACT FROM AUTHOR]

Bananas are fruits that are beneficial to the human body due to their bioactive compounds. In this study, fermented bananas were used by a consortium of bacteria and yeast to obtain a healthy drink to prevent degenerative diseases, especially as a reduction in obesity. Obesity has become a global healthcare issue. The effect of organic acids produced by the fermentation of banana beverages on pancreatic lipase activity has not been investigated. Therefore, in this study, we measured the inhibitory activity of pancreatic lipase from fermented drinks of several types of banana in vitro and other chemical parameters to evaluate their possible use as a potential candidate in reducing obesity. Furthermore, 10% of orlistat was used as a positive control with 79.77% inhibiting activity. The results showed that all types of fermented bananas could reduce obesity, which was characterized by lipase inhibitory activity. The highest activity was shown by Kepok banana followed by Ambon and Raja bananas. Lipase inhibitory activity in fermentation was initiated 9 days at 88.13-96.64%. Metabolism of bioactive compounds by enzymes produced from bacterial and yeast symbiotic starter cultures produces organic acids that can improve nutrition and functional properties of fermented drinks as a reduction in obesity. [ABSTRACT FROM AUTHOR]

Inhibition of α-glucosidase enzyme is one therapeutic approach for lowering blood sugar levels in type 2 diabetic people. Kombucha has been reported to have the potential to prevent diabetes mellitus and free radical inhibitors because it releases active metabolites in the form of organic acid compounds. Banana is an alternative to traditional medicine to reduce blood glucose levels. Based on the background above, this study aims to determine the effect of Kombucha by using bananas and determine the most effective fermentation time against the inhibition of α-glucosidase enzymes and free radical inhibitors. Banana A (Musa acuminata Colla, or locally known as Pisang Susu) and banana B (Musa acuminata Lin, or locally known as Pisang Barangan) was fermented at 0, 6 days and 12 days. The results showed that in the fermentation process of kombucha banana A after 12 days, the total composition of polyphenols and acetic acid increased by 10.14, 10.98 and 12.48%, acetic acid 1346, 1753 and 2541 ppm, respectively. On the other hand, lactic acid, pH and total solids decreased during 12 days of fermentation by 736.73, 300.6 and 150.24 ppm, pH 4.01, 3.89 and 3.85, and total solids 13.40, 11.71 and 11.49%, respectively. For kombucha B, there was a similar trend of increasing and decreasing composition with kombucha banana A. In vitro test results showed that Kombucha banana A after 12 days of fermentation had the optimum α-glucosidase enzyme inhibition and free radical inhibitor respectively 82,11, 88,51 and 90,66%, and 86,11, 88,15 and 91.06%. [ABSTRACT FROM AUTHOR]

Fermentation by lactic acid bacteria (LAB) is one promising alternative to improve the benefits of various food and beverages. This research aims to examine the consequence of lactic acid fermentation of banana juice to antioxidant activity, total polyphenol contents, total LAB, pH, titratable acidity, reducing sugar and dissolved protein. The identification of gallic acid and lactic acid monomers was conducted on the most optimal condition of the fermentation by using LC-MS. Banana juice underwent fermentation for 48 hours at 37°C using 2 distinctive cultures: Bifidobacterium bifidum and mixed cultures of LAB. The application of cultures in test subject modified the properties of banana juice with respect to the observed parameters. Mixed cultures of LAB introduced for 32 hours resulted in the highest DPPH (2,2-Diphenyl-1-Picrylhydrazyl) inhibition activity (67.95%) compared to unfermented fresh banana juice (30.66%) and juice fermented using Bifidobacterium bifidum (51.16%). Significant improvement of total polyphenol content was also observed in juice fermented with mixed cultures for 32 hours. Sample’s pH decreased following the increased total LAB and total acid during fermentation. Meanwhile, the values of reducing sugar and dissolved protein tended to fluctuate. Identification of gallic acid monomer at optimal condition revealed the dominant monomer had molecular weight of 171.34 Da whereas identification of lactic acid monomer found that the dominant monomer had molecular weight of 91.27 Da. Our research proposes that fermentation of banana juice using lactic acid bacteria can improve the polyphenol content and antioxidant activity of the juice. [ABSTRACT FROM AUTHOR]

Katuk (Sauropus androgynus) is one of local plants that contains high chlorophyll content and large amounts of antioxidants, which are very useful to prevent free radicals and premature aging. Katuk leaves can be directly consumed as vegetables or be processed as fermented health beverage. This study aimed to evaluate antioxidant activity of formulated functional drinks derived from katuk leaf extracts. The activity of the functional drinks was optimized by varying fermentation conditions, such as kombucha culture level, sucrose level, and fermentation time, using response surface methodology (RSM). Katuk leaf was extracted using sterile hot water (leaf:water ratio, 1:10) with concentration of kombucha culture varied from 10–20% (w/v), sucrose addition varied from 10–20% (w/v), and fermentation time varied 0-12 days. The optimization was done by using Box-Behnken Design Response Surface Methodology (RSM) to evaluate and select optimal process conditions from a combination of factor levels which results in an optimal response. Based on RSM Box-Behnken Design, it was found that the above-mentioned three factors greatly influenced the response value. Optimum conditions were obtained with culture concentration of 13.75%, sucrose addition of 20% (w/v) and fermentation time of 5.66 days with the percentage inhibition of antioxidant was 80.27% (DPPH method), Feric reducing antioxidant power was 217.78 mg ascorbic acid/mL, pH was 4.57 and total polyphenols was 1,31 mg GAE/mL and reducing sugar 20,78 mg/mL. [ABSTRACT FROM AUTHOR]