Optimization of oil-in-water emulsion capacity and stability of octenyl succinic anhydride-modified porang glucomannan (Amorphophallus muelleri Blume).

Surfactants are used to reduce surface and interfacial tension to form emulsions. Polysaccharides such as Porang Glucomannan (PG) with high viscosity can be used as surfactants. This research aimed to optimize the concentration of sodium carbonate (Na2CO3) and octenyl succinic anhydride (OSA) in modifying PG using a microwave. The optimization process is carried out using response surface methodology (RSM) with a two-factor central composite design (CCD), namely concentration of Na2CO3 (0.17-5.834%) and OSA (2.17-7.83%). The result showed that the concentration of Na2CO3 and OSA strongly influences emulsion capacity and stability. The optimum conditions that resulted in the highest emulsion capacity and stability were obtained at concentrations of Na2CO3 and OSA which were 2.25% and 6.19%, respectively. Degree of Substitution (DS), FTIR analysis, contact angle, and increased viscosity confirmed that OSA substitution occurred in PG. The characteristics of OSA-modified porang glucomannan (PGOS) such as: emulsion capacity and stability, Degree of Substitution (DS), contact angle, and viscosity increased to 34.6% and 32.5%, 1.02%, 92o, 5720 cP, respectively. FT-IR analysis confirmed the presence of OSA substitution at 1734 cm-1. PGOS can be used as a surfactant or gelator in oleogel production.

Dual Modification of Sago Starch via Heat Moisture Treatment and Octenyl Succinylation to Improve Starch Hydrophobicity.

To elucidate the pretreatment of a heat moisture treatment that could increase the DS and hydrophobicity of OSA starch, the effect of the moisture level of the HMT process on the physicochemical properties was investigated. The higher moisture content (MC) in the HMT process led to a decreasing degree of crystallinity and gelatinization enthalpy and also produced surface damage and cracking of the granules. HMT pretreatment with the right moisture content resulted in OSA starch with the maximum DS value and reaction efficiency. Pre-treatment HMT at 25% MC (HMT-25) followed by OSA esterification exhibited the highest DS value (0.0086) and reaction efficiency (35.86%). H25-OSA starch has been shown to have good water resistance (OAC 1.03%, WVP 4.92 × 10-5 g/s m Pa, water contact angle 88.43°), and conversely, has a high cold water solubility (8.44%). Based on FTIR, there were two new peaks at 1729 and 1568 cm-1 of the HMT-OSA starch, which proved that the hydroxyl group of the HMT starch molecule had been substituted with the carbonyl and carboxyl ester groups of OSA.

Determination of singlet oxygen quenching rate and mechanism of γ-oryzanol.

Photooxidation is one of the causes of quality deterioration in food. An antioxidant or singlet oxygen quencher is urgently needed to prevent photooxidation. γ-Oryzanol was recognized as a naturally present antioxidant in rice bran products. This research aimed to calculate the singlet oxygen quenching rate and its mechanism of γ-oryzanol to evaluate the potency of γ-oryzanol as singlet oxygen quencher. A series of linoleic acid (50 and 100 mM) or γ-oryzanol (0.7 and 1.5 mM) were prepared separately in ethanol: chloroform (96:4, v/v) containing 25 ppm of erythrosine. High-Performance Liquid Chromatography quantified the degradation of γ-oryzanol. Meanwhile, Gas Chromatography determined the changes in linoleic acid content during photooxidation. The singlet oxygen quenching rate was calculated by steady-state. The singlet oxygen quenching rate of γ-oryzanol was 3.04 × 106/M/s by physical and chemical quenching mechanism. Photooxidation caused the declined of γ-oryzanol by 0.1421 mM/h. Based on singlet oxygen quenching rate calculation, it suggests that γ-oryzanol can perform as a singlet oxygen quencher with slightly dominated by physical quenching mechanism (52.28%). The rest it performed via a chemical quenching mechanism.

Conventional Processing Affects Nutritional and Antinutritional Components and In Vitro Protein Digestibility in Kabau (Archidendron bubalinum).

Kabau, an unexplored crop, was analyzed to determine its nutrition and antinutrition components and in vitro protein digestibility (IVPD). Some conventional processes, such as steaming, frying, and boiling, were carried out to study their effect. The results indicated that all of the techniques reduced carbohydrate content. Frying significantly increased the fat content of Kabau and reduced other nutritional components. In general, all the methods significantly reduced phytic acid, tannin, and trypsin inhibitors, as much as 94.95-96.26%, 20-35%, and 89.22-92.88%, respectively. The reduction of antinutritional components resulted in higher IVPD on boiled and steamed Kabau, 69.47% and 61.48%, respectively.

Orally administered pressure-blanched white saffron (Curcuma mangga Val.) improves antioxidative properties and lipid profiles in vivo.

This research focused on studying the effects of orally administered pressure-blanched white saffron on the antioxidative properties and lipid profiles of wistar rats. White saffron was blanched in autoclave for 2.5, 5, 7.5, and 10 min at 100, 105, 110, 115, and 120 °C, which are equivalent to 14.71, 17.53, 20.79, 24.54, and 28.81 psia, respectively. A total of 30 male wistar rats aged four weeks were fed with a standard diet (N), oxidized peanut oil diet + unblanched white saffron (A), oxidized peanut oil diet + blanched white saffron (B), oxidized peanut oil diet + pressure-blanched white saffron (C), and oxidized peanut oil diet + aquadest (NC), for two weeks after pre-treatment with the standard diet for a week. In vivo study showed treatment with pressure-blanched white saffron could significantly improve SOD, Vitamin E, and HDL levels compared to the negative control (NC); 686.44 U/g Hb, 10.87 µg/mL, and 94.17 mg/dL versus 405.37 U/g Hb, 7.44 µg/mL, and 43.47 mg/dL, respectively. Meanwhile, treatment with pressure-blanched white saffron could significantly reduce MDA, total cholesterol, LDL, and triglyceride levels in the blood compared to the negative control (NC); 1.98 mmol/L, 108.74 mg/dL, 40.99 mg/dL, and 78.06 mg/dL versus 8.54 mmol/L, 232.46 mg/dL, 149.17 mg/dL, and 172.61 mg/dL, respectively. The results showed that pressurized blanching could significantly increase antioxidant levels of white saffron, and its dried form could improve antioxidative properties and lipid profiles in vivo.

In vitro Antioxidant Activity and Profile of Polyphenol Compounds Extracts and their Fractions on Cacao Beans.

BACKGROUND AND OBJECTIVE: The content of polyphenols in cacao beans can be modified during the processing of cacao. This study aimed to obtain the fraction of cacao bean extract polyphenols with the highest antioxidant activity and bioactive compounds profile of extracts and their fractions on cacao beans. MATERIALS AND METHODS: The cacao beans (fermented for 5 days and unfermented) were blanched (5 min; 95°C), followed with defatted, freeze-dried and extracted uses 80% ethanol solvent. The extract obtained was then fractionated using n-hexane, chloroform, ethyl acetate, n-butanol and aqueous. Extracts and fractions obtained are calculated for yield, total polyphenol uses Folin-ciocalteu reagent, total flavonoid uses AlCl3, antioxidant activity uses DPPH and FRAP methods, functional group uses fourier transform infrared spectroscopy (FTIR) and polyphenol compound profiles uses UHPLC-MS/MS. RESULTS: The results showed that the aqueous fraction had the highest yield but lowest chemical content and antioxidant activity. The unfermented cacao beans extract undergoing fractionation using ethyl acetate showed polyphenol content, flavonoids, DPPH free radical scavenging activity and highest ferric reducing activity. The FTIR analysis showed that the cacao bean extract and its fractions had O-H, C-H, C=O, C=C and C-O-C functional groups. Cacao beans extracts and ethyl acetate fractions were dominated by procyanidin compounds, especially dimer B2. Cacao bean fermentation caused a decrease in procyanidin compounds (monomer to nonamer) and alkaloids (theobromine and caffeine). CONCLUSION: Unfermented cacao bean extraction is then followed by fractionation with ethyl acetate solvent, obtained the fraction with highest chemical and antioxidant activity.

Biological Activity of Native and Low Molecular Weight Chitosan obtained by Steam Explosion Process.

BACKGROUND AND OBJECTIVE: Low molecular weight chitosan (LWCS) was interestingly used because of it's solubility and has good functional properties like antioxidant and antibacterial activity. This study aimed to evaluate antioxidant and antibacterial activity of chitosan and low molecular weight chitosan. MATERIALS AND METHODS: Low molecular weight chitosan was obtained by physical and chemical hydrolysis using steam explosion process with steam pressure at 6 bar, temperature at 160°C and concentration of phosphotungstic acid at 0.1% w/v. The antioxidant activity was confirmed by radical DPPH scavenging activity, chelating metal ion value, inhibitory lipid peroxidation and antibacterial activity was confirmed by diffusion methods. RESULTS: LWCS had antioxidant activity higher than native chitosan on radical scavenging, chelating ion value and inhibition of lipid peroxidation. LWCS had higher inhibitory effect as antibacterial than native chitosan against tested bacteria, there were Escherichia coli, Pseudomonas aeruginosa, Salmonella typhimurium, Streptococcus aureus and Bacillus subtilis. CONCLUSION: It was concluded that LWCS had more powerful antioxidant and antibacterial activity than native chitosan.

Physicochemical Properties of Gelatin Extracted from Buffalo Hide Pretreated with Different Acids.

The acid pretreatment of collagen molecules disrupts their crosslinks and assists in the release of acid-soluble proteins, fats, and other components. Generally, to achieve optimum extraction efficiency, strong acids may be used at a lower acid concentration compared to weak acids. This study aimed to determine the yield and physicochemical properties of gelatins extracted from buffalo hides pretreated with different acids. Hides were extracted with hydrochloric, citric, and acetic acids at concentrations of 0.3, 0.6, 0.9, 1.2, and 1.5 M. A completely randomized design and the least significant difference test were used in the experimental design, and all measurements were performed in triplicate. The highest yield (29.17%) was obtained from pretreatment with 0.9 M HCl. The gel strength did not differ significantly (p>0.05) according to acid type (280.26-259.62 g Bloom), and the highest viscosity was obtained from the 0.6 M citric acid pretreatment. All the gelatins contained α- and ß-chain components and several degraded peptides (24-66 kDa). The color and Fourier-transform infrared spectrum of the gelatin extracted using 0.9 M HCl were similar to those of commercial bovine skin gelatin. In general, the physicochemical properties of the gelatin complied with the industry standard set by the Gelatin Manufacturers Institute of America, revealing that buffalo hide could serve as a potential alternative source of gelatin.