Nor Nadiah Abdul Karim Shah

Oxidative stress is linked to many chronic diseases, making antioxidant-rich functional foods important for health. This study aims to evaluate the nutritional composition and antioxidant capacity of fortified C. lentillifera jelly (FJ), control jelly (CJ), and commercial jelly (MJ) using mineral analysis, proximate analysis, and antioxidant assays, followed by Principal Component Analysis (PCA). The fortified jelly, formulated without gelatin or other non-Halal ingredients, ensures compliance with Halal dietary requirements while maintaining desirable product characteristics. The results showed that FJ exhibited enhanced antioxidant activity, with DPPH and ABTS scavenging capacities of 68% and 45%, respectively. These antioxidant activities indicate the ability of the fortified jelly to scavenge free radicals, which are implicated in cellular damage and oxidative stress-related diseases. In addition, FJ had lower sodium content than MJ, suggesting its potential as a healthier alternative. The relatively lower moisture content in FJ (50.34%) compared to MJ (88.28%) contributed to a higher concentration of nutrients and carbohydrates within the product matrix. PCA explained 97.4% of the total variance, clearly differentiating the jelly samples based on their compositional attributes. PC1 was primarily associated with potassium, fat, and ash, while PC2 was influenced by antioxidant activity and selected minerals, including magnesium and zinc, which were more prominent in FJ. Overall, these findings suggest that C. lentillifera-fortified jelly may help reduce oxidative stress and support better health as a Halal functional food.

Oxidised starch, a valuable starch derivative, offers versatile applications in the food industry. However, traditional chemical oxidation methods suffer from limited yields and environmentally challenging wastewater disposal. To address these issues, this study proposed a novel approach: starch oxidation through the synergistic combination of ultrasonic and ozone treatment. Ozone exhibits exceptional potential for thermodynamic oxidation, facilitating low-temperature reactions. Simultaneously, ultrasonic treatment disrupts the crystalline structure of starch granules, providing an ideal platform for the development of oxidised sweet potato starch. In this study, sweet potato (var. Anggun) was selected as a representative starch due to its comparable functionalities with other starch types. Physicochemical characteristics, including solubility, swelling, and thermal properties, were comprehensively evaluated for the resulting oxidised sweet potato starch. The findings revealed significant enhancements in the sonicated-oxidised starch properties. The sonicated-oxidised starch exhibited high amylose and carboxyl content, low viscosity, high solubility and swelling power, and improved thermal stability with relatively modest enthalpy of gelatinization (p<0.05). These results indicated the considerable potential of obtained oxidised starch as an emulsifier, gum arabic replacer, and binding agent in the food industry. By leveraging ultrasonic and ozone treatment, our study successfully demonstrated an innovative and sustainable method for starch oxidation, offering improved yields and minimizing wastewater-related challenges. This research opens new avenues for starch modification, facilitating the development of functional starch derivatives with enhanced performance and broader industrial relevance.

The study aimed to evaluate the effects of stabilized rice bran (SRB) on the functional, physicochemical, nutritional, and sensory characteristics of rice noodles. This study assessed the influence of SRB on the cooking quality and functional and nutritional properties of rice noodles. A total of five different levels of SRB (0, 2, 5, 10, and 15% w/ w) were incorporated into the rice noodles. Compared to control rice noodles (0% SRB), those incorporating 10 and 15% SRB demonstrated significant differences (p < 0.05) in cooking time (CT) and cooking loss (CL). As the level of SRB increased, the water absorption index (WAI), water solubility index (WSI), hardness, adhesiveness, springiness, and chewiness values of rice noodles decreased, respectively. The incorporation of SRB influenced (p < 0.05) the colour, proximate constituents (moisture, ash, carbohydrate, protein, fat, and crude fibre), antioxidant activity, and total phenolic contents of rice noodles. Noodles with 10% SRB showed the highest score for overall acceptability (7.86±1.14), while noodles with 15% SRB received the lowest score (6.31±0.81) in all sensory elements tested. Therefore, SRB can be used as a functional ingredient to enhance the nutritional and physicochemical properties of rice noodles with improved acceptability.

The presence of Alicyclobacillus acidoterrestris (AAT) spores in pineapple and mango juices has been reported in the industry. Thermal resistance of AAT spores to pasteurisation treatment poses a serious threat to the tropical juice industry. This study investigates the influence of formulation (pineapple, mango, 70% mango-30% pineapple and 50% mango-50% pineapple), total soluble solid (10 - 15°Bx), and pH (3.58-3.70) on AAT (ATCC®49025TM) spores’ survivor after processing at 85 - 95°C. As the temperature rises to 85℃ and 90℃, 1 log reduction of the spores was observed after treatment for 5 mins. Spore concentration for each juice showed a sharp decrease when the temperature reached 95℃, which resulted in a significant reduction (P<0.05) of 3 to 4 log CFU/mL. Significant reductions in pH and total soluble solids of juice samples were noticed in all formulations and D-values of AAT spores heated at 85°C (14.1 - 16.6 mins) were significantly reduced by double when heated at 90°C (5.8 - 6.7 mins) (P<0.05). Weibull’s model shows a good fit to AAT spores thermal inactivation behaviour in pineapple-mango juice blends tested in this study with the lowest value of Mean Squared Error (MSE) and Accuracy Factor (Af) close to unity (0.07 ≤ MSE ≤ 0.48; 0.88 ≤ Af ≤ 1.19) compared to first-order model (0.17 ≤ MSE ≤ 3.41; 1.07 ≤ Af ≤ 2.34).

This study introduced a D-optimal design mixture to assess the physicochemical properties of a hydrocolloid-based functional food fortified with C. lentillifera. The combination incorporated vital jelly constituents, including extract (10–15%), sweeteners (20–29%), gelling agents (k-carrageenan and locust bean gum (LBG)), and preservatives (0–0.05%). The dependent variables were pH, Total Soluble Solid (TSS) value, and moisture content (MS). By employing the D-optimal design approach, a quadratic polynomial model was developed, demonstrating strong correlations with the experimental data with coefficient determinations (R²) of 0.9941, 0.9907, and 0.9989 for pH, TSS, and MS, respectively. Based on the D-optimal design, the study identified the optimum combination of significant factors with a desirability of 0.917, comprising 14.35% extract, 23.00% sucrose, 21.70% fructose, 26.00% k-carrageenan, 13.00% LBG, 1.95% CaCl₂, and 0% methylparaben. The percentage of residual standard error (RSE) was less than 5%, indicating the reliability of the developed model. Furthermore, color analysis revealed significant differences among the jellies (p < 0.05). HPLC analysis demonstrated that the total sugar content in the fortified jellies was 28% lower compared to commercial jelly. Meanwhile, the bitterness level according to e-tongue showed a reduction of up to 90.5% when compared to the extract. These findings provide a valuable benchmark for the development of functional food products, ensuring their quality, safety, and extended shelf-life.

Applying energy supplements in gel form may circumvent gastric discomfort and thus it is a practical alternative. The main objective of this investigation was to develop date-based sports energy gels consisting of highly nutritious ingredients such as black seed (Nigella sativa L.) extract and honey. Three date cultivars (Sukkary, Medjool, and Safawi) were used and characterized for their physical and mechanical properties. The sports energy gels were prepared with addition of xanthan gum (0.5% w/w) as the gelling agent. The newly developed date-based sports energy gels were then analysed for proximate composition, pH level, colour, viscosity, and texture profile analysis (TPA). A sensory test was also conducted with 10 panellists who analysed the appearance, texture, odour, sweetness, and overall acceptability of the gel using a hedonic scale. The results showed that different types of date cultivars affect the physical and mechanical properties of the new developed gels. The outputs of the sensory evaluation revealed that the date-based sports energy gel prepared from Medjool received the highest mean score, followed closely by those prepared from Safawi and Sukkary, indicating that, overall, all three cultivars are acceptable to consumers, but the date-based sports energy gel prepared from Medjool is the most preferred one.

Consumers around the world are attracted to products with beneficial effects on health. The stability, functionality, and integrity of milk constituents are crucial determinants of product quality in the dairy industry. Milk contains macronutrients and micronutrients that aid in a wide range of physiological functions in the human body. Deficiencies of these two types of nutrients can confine growth in children and increase the risk of several diseases in adults. The influence of pulsed electric fields (PEF) on milk has been extensively reviewed, mostly concentrating on the inactivation of microbes and enzymes for preservation purposes. Therefore, the information on the variations of milk macro- and micronutrients treated by PEF has yet to be elucidated and it is imperative as it may affect the functionality, stability, and integrity of the milk and dairy products. In this review, we describe in detail the introduction, types, and components of PEF, the inactivation mechanism of biological cells by PEF, as well as the effects of PEF on macro- and micronutrients in milk. In addition, we also cover the limitations that hinder the commercialization and integration of PEF in the food industry and the future outlook for PEF. The present review consolidates the latest research findings investigating the impact of PEF on the nutritional composition of milk. The assimilation of this valuable information aims to empower both industry professionals and consumers, facilitating a thorough understanding and meticulous assessment of the prospective adoption of PEF as an alternative technique for milk pasteurization.

Sonication is a relatively new and eco-friendly method used to extend the shelf life of food products. This study aimed to investigate the effects of ultrasonication and thermal treatments on the physical and sensory properties of an energy drink made from dates during cold storage at 4 °C. The study compared the effects of ultrasonication for 20, 30, and 40 min at 50% amplitude with thermal treatment at 90 °C for 5 min, aiming to model the changes in properties of processed drinks over time and predict their shelf life by integrating quality attributes. The results showed that total soluble solids (TSS) and electrical conductivity (EC) were not affected by cold storage and did not differ significantly between sonicated, thermally processed, and untreated samples. However, significant differences in pH; L*, a*, and b* values; Chroma; and sensory attributes were detected among the sonicated, thermally processed, and untreated samples. The sensory properties of the sonicated samples for 30 and 40 min and the thermally processed samples remained acceptable for up to 21 days. The study also found a positive correlation between the pH and the sweetness of the drink, as well as between the L* value and the appearance of the drink. Based on these findings, the zero-order model was able to accurately describe the real values of pH, colour characteristics, and sensory properties. Furthermore, the predicted shelf life of the drink sonicated for 40 min was longer than that of the control and thermally processed drinks, based on the colour change and pH of the drink. These results could be beneficial for beverage manufacturers seeking to control the quality properties of their products during processing and storage.

Stingless bee honey (SBH) has been the focus of various drying studies with the aim of lowering the moisture content to an acceptable limit of less than 20%. The low moisture level of SBH has been found to slow yeast development and hinder the fermentation process, thereby prolonging its shelf-life. Conventionally, SBH is treated using thermal treatment to lower its moisture content. Due to issues with quality degradation of thermal-treated SBH, other alternatives are being explored. Non-thermal treatment, namely ultraviolet (UV-C) assisted drying, has been proposed in this study with the expectation of replacing conventional heat treatment. The UV-C closed system, when properly employed, will provide enough radiation energy (below 40°C) to evaporate the moisture bound in the honey. Hence, this study was aimed at determining and correlating the effects of the UV-C assisted drying process on the quality of UV-C treated SBH. The experiment was carried out on SBH (Heterotrigona itama) under UV-C treatment with the stated parameters; wavelength: 254 nm, power: 7 W, UV-C dose: 8 mJ/cm², thickness of SBH: 3 mm for 0, 30, 50, 75, and 120 minutes in a controlled environment (35 ± 5% relative humidity and 25 ± 5 °C temperature). The results of this study showed that the moisture level of SBH was below the critical moisture content of 20%, with the lowest moisture content recorded at 17.42% after 120 minutes of UV-C treatment time (moisture loss: 3.5%) and the highest moisture content of 18.40% after 30 minutes of treatment time (moisture loss: 2.21%). However, the value of 5-HMF obtained in this study was significantly high (above 80 mg/ kg), might be due to the high content of fructose to glucose ratio in SBH. Nevertheless, while it has been demonstrated that UV-C assisted drying was be able to lower the moisture content of SBH, further study is necessary to evaluate its effectiveness without compromising on the quality of SBH.