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The bitter melon nutritious profile which was full of nutrition all contributed to flexibility towards curing some kind of diseases. The purpose of the research is to investigate nutritious composition of bitter melon (Momordica charantia L.). The parameter used to detect was as follow: ash content, water content, crude protein, crude fat, total carbohydrate, pectin, dietary fiber, calcium, vitamin C, β-carotene, diosgenin, stigmasterol, campesterol and β-sitosterol. The reseach finding showed that the carbohidrate content by different method in the bitter melon was about 60.7-70.90 %. The most dominant dietary fiber content was soluble dietary fiber including19.2-21% pectin as wel as the most dominant phytochemical coumpound was β - sitosterol. Furthermore, crude protein content, crude fat, and ash from fresh bitter melon each was12.8-15.4%; 0.2-0.4%; 11.6-13.4%. Moreover, micro nutritious content such as calcium, vitamin C, and β-carotene each was 676.2-713.4 ppm;119.2-126.2 ppm and1.5-1.7 ppm. The existance of indigenous components made the bitter melon having high potential as one of the functional food sources.

Fish viscera is a by-product of fish processing that has limited use as added-value products. The current issue of circular economy to produce recycled and zero waste products, therefore, the utilization of fish viscera for valuable products is important to explore. One of the valuable components of fish viscera is fish oil, which is characterized by being high in polyunsaturated fatty acids (PUFA). The limited exploration of fish viscera for potential utilization requires a comprehensive review of the visceral characteristics of various fish species. This article reviews the nutritional characteristics of various fish viscera, lipid class composition, fish viscera oil characteristics, and various methods of fish viscera oil extraction, both by conventional and advanced technologies. The main contribution of this review is to provide information about fish viscera, their potential as a source of fish oil, and extraction methods which are suitable for various industrial applications and purposes, including health applications for ω-3 fatty acids. [ABSTRACT FROM AUTHOR]

Fermentation is one ways to reduce cyanogenic compounds in cassava. Fermentation of cassava is usually performed by submerged fermentation and solid state fermentation separately. "Gadungan pohung" is one of Indonesian traditional of cassava fermentations that combines spontaneous submerged and solid state fermentation simultantly. The objective of this study was to evaluate some chemical compound changes, microbiological profile, and cyanides reduction of three high cyanide cassava varieties during 3 days submerged fermentation and 3 days solid state fermentation simultaneously, in "gadungan pohung" processing. The resuls showed that submerged and solid state fermentation decreased most of nutritonal compounds of cassava except carbohydrate. Submerged fermentation reduced pH value from 6 to 4.5, meanwhile solid state fermentation increased pH value from 4.5 to 6. All cassava varieties revealed similar changes. Bacteria, mainly lactic acid bacteria, dominated during submerged and solid state fermentation. Yeasts were also found in higher number than molds. Cassava varieties slightly affected the pattern of microbial growth during solid state fermentation. Submerged fermentation reduced cyanide compounds. Some cyanide compounds were found in fermenting medium. Significant declined was found in cyanogenic glycosides, meanwhile cyanohydrin and free HCN increased in all cassava varieties. Solid state fermentation decreased cyanogenic glycosides and cyanohydrin, meanwhile concentration of free HCN were fluctuated during 3 days fermentation. Degradation of cyanides in solid state fermentation was due to microbial activity and increasing pH to above 5. Combination of submerged and solid state fermentation effectively reduced cyanide compounds in high cyanide cassava varieties to about 89-93%. [ABSTRACT FROM AUTHOR]

This research was a part of development of functional beverage through fermentation of snake fruit juice with Kombucha consortium. The aim of this research was to study on in vivo evaluation of snake fruit Kombucha as hyperglycemia therapeutic agent. The snake fruit (Salak Suwaru cultivar) juice was fermented for 14 days with the Kombucha consortium. Streptozotocin induced diabetic rats were used in the in vivo evaluation. The snake fruit Kombucha was orally administerred at different level for 28 days. The results revealed the treatment showed a significant fasting plasma glucose reduction in a range of 31-59%, consistent with improving of blood serum superoxide dismutase activity and malondialdehyde level. Immunohistochemical staining of pancreatic tissue proved a regeneration of the pancreatic beta cells in the groups of snake fruit Kombucha treatment compared to control group. Snake fruit Kombucha was proven as a hyperglycemia therapeutic agent in diabetic rats model. [ABSTRACT FROM AUTHOR]

Autoclaving-cooling treatment was introduced in order to produce the physically modified water yam flour. Water yam (Dioscorea alata) tuber of three varieties (purple, yellow, and white) were autoclaved-cooled (3 cycles) prior to the determination of their functional and pasting properties of their flours. Autoclaving-cooling treatments resulted in a significant increase in crystallinity of the starches, swelling power, and water absorption capacity; whereas solubility and oil absorption capacity were lowered by autoclaving-cooling process. When compared to the native, and modified water yam flours showed lower peak viscosity, breakdown viscosity, final viscosity, pasting temperature and shorter pasting time, but the differences were insignificant (p>0.05). Low viscosities of the modified water yam flours make it suitable for a wide application in the food industry. The objective of this work is to study the effect of autoclaving-cooling treatments and the varieties of water yam on the pasting and functional properties of modified water yam flours. [ABSTRACT FROM AUTHOR]

A mixture of pigments derived from Monascus has been shown to possess antioxidant activity, but specific pigments responsible for the activity have not been identified yet. This is the first investigation on the contribution of Monascus pigment compounds to the antioxidant activity. This research focused on the antioxidant activity of Monascus pigments (MP) produced by a solid state fermentation with rice, corn, whole sorghum grain (WSG), dehulled sorghum grain (DSG) and sorghum bran (SB) substrates. The antioxidant activity of the pigments was evaluated in vitro by 2,2-diphenyl-1-picrylhydrazyl (DPPH)-scavenging activity method. The profile and compounds of pigments were analyzed by using thin layer chromatography and liquid chromatography coupled with tandem mass spectrometry, respectively. These results showed that DPPH-scavenging activities of MP were in a range of 588 and 2,950 µmol Trolox Equivalent (TE)/100g. Rice-MP showed the highest DPPH-scavenging activity, followed by DSG-MP, WSG-MP, SB-MP and Corn-MP, while no DPPH-scavenging activity was detected in a commercial Beni Koji pigments. The higher amount of pigments was found to have the higher antioxidant activity. Pearson correlation analysis of the scavenging activity of DPPH and the amount of individual pigment showed that 2 compounds those are Monapilol B and rubropunctamine have a high correlation with the r value of 0.973 and 0.968, respectively. It was estimated that Monapilol B possesses higher contribution (64%) to the DPPH scavenging activity than that of Rubropunctamine (33%). [ABSTRACT FROM AUTHOR]

Mangrove fruit from species Sonneratia caseolaris can be an important raw material in functional food with dietary fiber, vitamins, and flavonoid, as well as its anti-cholesterol and anti-diabetic properties. Understanding its pasting properties of the flour from it when mixed with starches will further enhance its utilization as a functional ingredient, so its can be added to food as a supplement to enhance the beneficial health properties.The aims of this research were to study pasting properties, including physicochemical. An experiment the mangrove fruit flour (Mang) mixed with waxy maize starch (WaMa), potato starch (PS) and wheat flour (WhF) at level ranges of 0-100% were studied in water using the Rapid Visco-Analyser (RVA). The results showed that the mangrove fruit flour did not change the pasting patterns of the mixtures, and the pasting temperatures of the samples ranged 65.1-77.3° C. The mangrove fruit flour significantly decreased (p < 0.05) the pasting parameters of the WaMa and PS as it diluted the starch contents in the mixtures. The peak viscosity of the Mang:WaMa mixtures decreased from 4342 to 1617cP. Similarly, in the Mang:PS it decreased from 10883 to 3127cP and in the Mang:WhF from 4079 to 1651 cP. The mangrove fruit flour did not change the setback viscosity of the Mang:PS and Mang:WhF mixtures, and there were significant positive correlations (r ≥ 0.89; p ≤ 0.01) between the breakdown and peak viscosities of the mixtures. In mangrove fruit composite flours, therefore, more starch-containing base flours are required to achieve the same consistency as the undiluted flours. [ABSTRACT FROM AUTHOR]

To determine the hypoglycemic effects on biscuits supplemented with single or mixture of hydrocolloids, crude water soluble polysaccharides (WSP) extracted from tubers of either wild yam (CWY) or lesser yam (CLY) and commercial alginate powder (ALG) were used. Five different types of hydrocolloid mixture were prepared, namely CWY, CLY, ALG, mixtures of CWY and ALG (CWY/ALG) and CLY and ALG (CLY/ALG) at a ratio of 1:1. The biscuits (BIS) formula were incorporated with 2.5% of these hydrocolloid mixtures and biscuit without addition of hydrocolloid (NON-BIS) was used as control. A meal tolerance test (MTT) was carried out by feeding each biscuit to alloxan-induced hyperglycemia rats respectively, and the blood glucose levels were monitored for the first 120 min. A long term antihyperglycemic effect was monitored weekly for their blood glucose levels and changes in body weight for 4 weeks, followed by the determination of the short chain fatty acids (SCFAs) profile from the caecum digesta at the end of feeding treatment. As a comparison, standard feed was respectively fed to a group of hyperglycemia rats (HYP-STD) and a group of normal rats (NOM-STD). The MTT results indicated that all hydrocolloid containing biscuits affected the absorption of glucose into the blood and were able to maintain it at a normal level. ALG-BIS was the most effective, followed by CWY/ALG-BIS, CLY/ALG-BIS, CWY-BIS and CLY-BIS. After 4 weeks, the glucose blood levels were significantly reduced, showing a pattern of reduction similar to that of the MTT. The magnitude of reduction was as follows: 57% (ALG-BIS), 50% (CWY/ALG-BIS), 49% (CLY/ALG-BIS), 39% (CWY-BIS), 35% (CLY-BIS) and 2% (NON-BIS) respectively. The hyperglycemic rats fed with biscuits gained about 7-11% in body weight and opposite results were found on hyperglycemic rats fed with standard feed. Despite the variation in composition, the order of concentration of the SCFAs was similar, i.e. acetic acid > propionic acid > butyric acid. It may be concluded that biscuits added with WSP, extracted from tubers of either wild or lesser yam, or their mixtures with alginate, have significant hypoglycemic effects. [ABSTRACT FROM AUTHOR]

The synthesis of structured phospholipids (SPLs) containing ω-3 fatty acids was carried out through enzymatic acidolysis reactions using lipase from Rhizomucor miehei between palm pressed fiber phospholipids (PPF PL) with four ω-3 fatty acid concentrates as different acyl sources. The purity of SPLs increased compared to original PPF PLs. The degree of ω-3 fatty acid incorporation to the SPLs was different that depended on the sources of acyl. The highest degree of incorporation was in PE (phosphatidylethanolamine). The phenomenon of acyl migration of EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid) was found from the sn-1 to the sn-2 position of the PE. This acyl migration occurred at all four SPLs. Modification of PLs made better emulsifying properties for oil in water emulsion system, compared to PPF PL. The increase in the HLB (hydrophilic-lipophilic balance) value, EAI (emulsifying activity index), and ESI (emulsion stability index) of SPLs compared to PPF PL was supposed to relate to an increase in polarity. The composition of more polar PLs (PC/phosphatidylcholine, PE, PG/phosphatidylglycerol, and PA/phosphatidic acid) in the four SPLs is higher than that of PPF PL. The sources of acyl also affected the emulsifying properties of four SPLs., (© Association of Food Scientists & Technologists (India) 2020.)

The aim of this research is to investigate the effects of brown algae to solution ratio, feed rate, and pH on the multiple responses of Sargassum cristaefolium alginate extracted using twin screw extruder. Box-Behnken design was used to find out the optimum extrusion-assisted extraction parameters based on the responses of residence time distribution (RTD), yield, intrinsic viscosity, and molecular weight. The result showed that alginate extrusion-assisted extraction parameters affected on the movement of algae in the screw channel and physicochemical properties of S. cristaefolium alginate. The alginate extrusion-assisted extraction parameters have quadratic effect on the responses of RTD, yield, intrinsic viscosity and molecular weight. The predicted values at the optimum extrusion parameters as independent variables are the use of brown algae to solution ratio (3.11), feed rate (2.95 rpm), and pH 10.3. The M/G ratio of S. cristaefolium alginate based on fractions analysis is 0.29 (M/G ratio < 1), indicating that S. cristaefolium alginate contains guluronate fraction of 77.10% and manuronate fraction of 22.90%. Intrinsic viscosity of S. cristaefolium alginate in aqueous solution was determined and shown shear-thinning pseudoplastic., Competing Interests: Conflict of interestThe authors declared that this study was absence of any conflict of interest.

Phytosterol-rich fraction (PRF) obtained from palm fatty acid distillate (PFAD) was investigated for its effect on blood serum lipid profile of dyslipidemia rats. Dyslipidemia was induced by force feeding cholesterol to five groups of rats; one group was a control or normal group. Cholesterol force-fed groups were treated with 0, 10, 20, 30, and 40 mg PRF/kg/day for 4 weeks. All groups of rats were fed standard diet. A normal group was fed standard diet without PRF treatment and cholesterol force feeding. Lipid profile was measured every week (0, 1, 2, 3, and 4). Four-week treatment resulted in significant blood serum lipid profile improvement. PRF improved blood serum lipid profile by decreasing total cholesterol, triglyceride, and low density lipoprotein (LDL) cholesterol level and increasing high density lipoprotein (HDL) cholesterol level. The doses of PRF significantly affected blood serum lipid profile as well as duration of PRF treatment. PRF inhibited cholesterol absorption, which delayed blood serum total cholesterol rise. Cholesterol absorption inhibition was also indicated by higher fecal cholesterol concentration after PRF feeding. These results indicate the beneficial effect of PRF in the treatment of dyslipidemia.