Food Technology Research Center

Serdang, Malaysia

Food Technology Research Center

Serdang, Malaysia

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Azizzuddin N.,National University of Malaysia | Azizzuddin N.,Food Technology Research Center | Abdullah A.,National University of Malaysia
AIP Conference Proceedings | Year: 2016

Blanching treatments are needed to deactivate enzymes in frozen vegetables. Antioxidant activity using DPPH radical scavenging activity assay were evaluated in steaming, boiling water, and microwave blanching at different temperature, time and microwave power level on frozen green capsicum. Green capsicum was chosen for frozen treatment compared to other capsicum with different maturity index because of the firm texture. The objective of this study was to compare the antioxidant activity of frozen green capsicum between conventional and Oxi Count Kit® assay for DPPH radical scavenging activity. Results showed frozen green capsicum blanched using microwave at high level/90 seconds (sample J) contained higher level of DPPH in both conventional method and Oxi Count Kit® compared to other treatments. However, there were no significant differences between sample J and fresh sample (sample A). Overall, the sequences from highest to lowest in blanching treatments for both DPPH conventional method, and DPPH Oxi Count Kit® were J (microwave high level/90 seconds) > A (Fresh) > H (Microwave Medium Level/120 seconds) > D (Boiling Water 80°C/150 seconds) > K (Microwave High Level/120 seconds) > I (Microwave Medium Level/150 seconds) > F (Microwave Low Level/150 seconds)> B (Steam 100°C/150 seconds) > E (Boiling Water 100°C /120 seconds) > G (Microwave Low Level /180 seconds)> C (Steam 100°C/180 seconds). Almost all frozen green capsicum samples showed no significant differences for comparison between test using DPPH conventional method and Oxi Count Kit®. Frozen storage for 0, and 3rd months showed no significant differences which indicate no changes on antioxidant activity during frozen storage at -18°C. © 2016 Author(s).


Adzaly N.Z.,Michigan State University | Adzaly N.Z.,Food Technology Research Center | Jackson A.,Florida A&M University | Kang I.,Michigan State University | Almenar E.,Michigan State University
Meat Science | Year: 2016

The goal of this study was to validate the commercial feasibility of a novel casing formed from chitosan containing cinnamaldehyde (2.2%, w/v), glycerol (50%, w/w) and Tween 80 (0.2% w/w) under traditional sausage manufacturing conditions. Meat batter was stuffed into both chitosan and collagen (control) casings and cooked in a water bath. Before and after cooking, both casings were compared for mechanical, barrier, and other properties. Compared to collagen, the chitosan casing was a better (P≤. 0.05) barrier to water, oxygen, liquid smoke, and UV light. In mechanical and other properties, the chitosan casing had higher (P≤. 0.05) tensile strength, lower (P≤. 0.05) elongation at break and tensile energy to break, and better (P≤. 0.05) transparency whereas a similar (P>. 0.05) water solubility to the collagen casing. Overall, the chitosan casing was less affected by sausage manufacturing conditions than the collagen casing, indicating that chitosan casing has potential as an alternative to the current collagen casing in the manufacture of sausages. © 2015 Elsevier Ltd.


Norra I.,Food Technology Research Center | Aminah A.,National University of Malaysia | Suri R.,Food Technology Research Center
International Food Research Journal | Year: 2016

This study was conducted to evaluate the effect of different drying methods, particle size and extraction solvent on the antioxidant properties of Malaysian brown seaweed Sargassum sp. Oven-, sun- and freeze-dried method were employed in this study and the obtained dried seaweed were passed through two sieve size of 2.00 mm and 0.25 mm prior to extraction with boiling water (infusion technique) and aqueous ethanol (50%). Sargassum sp. was evaluated for their total phenolic content (TPC) which were determined by spectrophotometry using Folin- Ciocalteu assay and expressed as gallic acid equivalent (GAE) in mg/g dry weight (dw) and free radical scavenging assay were used stable DPPH (2,2-diphenyl-1-picrylhydrazyl) reagent. TPC and DPPH radical scavenging activity (RSA) showed a significant higher (P < 0.05) for oven dried samples with particle size of 0.25 mm in hot water extraction. A significant and positive high Pearson's correlations was observed between TPC and DPPH assay for particle size study (r = 0.88) and solvent extraction study (r = 0.81) which indicated that phenolics compound were main contributor of antioxidant activity in Sargassum sp. extracts. A strong free radical scavenging activity and higher phenolics contents in Sargassum sp. suggested that it has great potential in the food industry as a functional food ingredient.


Khoo H.E.,University Putra Malaysia | Azlan A.,University Putra Malaysia | Nurulhuda M.H.,University Putra Malaysia | Ismail A.,University Putra Malaysia | And 3 more authors.
Evidence-based Complementary and Alternative Medicine | Year: 2013

This study aimed to determine anthocyanins and their antioxidative and cardioprotective properties in defatted dabai parts. Anthocyanins in crude extracts and extract fractions of defatted dabai peel and pericarp were quantified using UHPLC, while their antioxidant capacity and oxidative stress inhibition ability were evaluated by using DPPH and CUPRAC assays as well as linoleic acid oxidation system, hemoglobin oxidation, and PARP-1 inhibition ELISA. Cardioprotective effect of the defatted dabai peel extract was evaluated using hypercholesterolemic-induced New Zealand white rabbits. Six anthocyanins were detected in the defatted dabai peel, with the highest antioxidant capacities and oxidative stress inhibition effect compared to the other part. The defatted dabai peel extract has also inhibited lipid peroxidation (plasma MDA) and elevated cellular antioxidant enzymes (SOD and GPx) in the tested animal model. Major anthocyanin (cyanidin-3-glucoside) and other anthocyanins (pelargonidin-3-glucoside, malvidin-3-glucoside, cyanidin-3-galactoside, cyanidin-3-arabinoside, and peonidin-3-glucoside) detected in the defatted dabai peel are potential future nutraceuticals with promising medicinal properties. © 2013 Hock Eng Khoo et al.


Sarker M.S.H.,University Putra Malaysia | Sarker M.S.H.,Hajee Mohammad Danesh Science and Technology University | Ibrahim M.N.,University Putra Malaysia | Aziz N.A.,University Putra Malaysia | Punan M.S.,Food Technology Research Center
Drying Technology | Year: 2013

The performances of industrial dryers, namely the inclined bed dryer (IBD) and the fluidized bed dryer (FBD) combined with IBD, in terms of drying kinetics, energy consumption, and quality of paddy were investigated in this study. Drying parameters used in a single-stage paddy drying using IBD and a two-stage drying using FBD combined with IBD were analyzed to assess the existing performances of the drying techniques. The overall performances of the current drying practices exhibited inconsistent results with the operating parameters, such as drying air temperature, drying time, and air flow rate among the drying process lines. Distinct variations in moisture reduction and energy consumption of the drying systems were identified. Poor performance of the industrial fluidized bed dryer was observed in the case of drying in low capacity that caused higher specific energy consumption. However, the quality of milled rice obtained from both drying systems was found to be almost similar. Minimal process time (i.e., up to 24.5% less) was found in the paddy dried with FBD as the first-stage drying, followed by IBD as the second-stage drying. © 2013 Copyright Taylor and Francis Group, LLC.


Sarker M.S.H.,University Putra Malaysia | Sarker M.S.H.,Hajee Mohammad Danesh Science and Technology University | Ibrahim M.N.,University Putra Malaysia | Ab. Aziz N.,University Putra Malaysia | Mohd. Salleh P.,Food Technology Research Center
Energy Conversion and Management | Year: 2014

The performance evaluation of any industrial dryer regarding energy consumption and product quality should be assessed to check its present status and to suggest for further efficient operation. An investigation was carried out to evaluate the impact of drying temperature and air flow on energy consumption and quality of rice during paddy drying with industrial inclined bed dryer (IBD) with average holding capacity of 15 ton in the selected complexes of Padiberas Nasional Berhad (BERNAS)-the national paddy custodian of Malaysia. In reducing paddy moisture content (mc) from 22% to 23% wet basis (wb) down to around 12.5% wb, the final mc, the specific electrical (in terms of primary energy) and the specific thermal energy consumption were found to be varied between 1.44 to 1.95 MJ/kg water evaporated and 2.77 to 3.47 MJ/kg water evaporated, respectively. Analysis revealed that the specific electrical energy consumption was around 20% lesser and the specific thermal energy consumption of IBDs was around 10% higher during drying with air temperature of 41-42 C than drying with 38-39 C in reducing paddy mc from 22% to 23% (wb) down to around 12.5% (wb). However, paddy being with almost same initial mc dried using drying temperature of 38-39 C, IBDs yielded 1-4% higher head rice yield while milling recovery and whiteness were comparable at acceptable milling degree and transparency. The bed air flows between 0.27 and 0.29 m3 m -2 s-1 resulted in higher head rice yield slightly while its effect on drying time was not prominent so much. For paddy with initial moisture content below 23% wb, it is recommended that drying air temperature should not be higher than 39 C in order to maintain rice quality at reasonable energy consumption. © 2013 Elsevier Ltd. All rights reserved.


Ubaidillah N.H.N.,University of Malaya | Ubaidillah N.H.N.,Food Technology Research Center | Abdullah N.,University of Malaya | Sabaratnama V.,University of Malaya
Electronic Journal of Biotechnology | Year: 2015

Background: The role of polysaccharides isolated from the Ganoderma species of fungi in innate immunity has recently become a topic of research. Although some work has been conducted concerning Ganoderma lucidum, the characteristics of polysaccharides isolated from Ganoderma neojaponicum (Imazeki) as immunomodulatory agents are largely unknown. The aims for this study were to isolate and characterize the intracellular polysaccharides (IPSs) and extracellular polysaccharides (EPSs) of G. neojaponicum from STR reactor. Results: The production of EPS and IPS was optimized on day 4 of the cultivation time in 2 L STR reactor based on the amount of biomass yield, total carbohydrate, β-glucan and α-glucan content. Further analysis, both the EPSs and IPSs showed the enhancement on proliferation and increment of phagocytosis activities of macrophage (RAW264.7) cell lines. Using an oral toxicity test, we also observed that 2000 mg/kg body weight/day dosage of dried G. neojaponicum mycelium does not cause any significant toxic effects on Sprague–Dawley rats in 14 d of administration. Conclusion: The findings of this study indicate that the IPSs and EPSs of G. neojaponicum have the potential to be used as immunomodulating agents to stimulate the innate immune system for fighting infectious diseases. The polysaccharides from G. neojaponicum have to be further commercially explored as an alternative for medicinal Ganoderma variety of G. lucidum production. © 2015 Pontificia Universidad Católica de Valparaíso. Production and hosting by Elsevier B.V. All rights reserved.


Sarker M.S.H.,University Putra Malaysia | Sarker M.S.H.,Hajee Mohammad Danesh Science and Technology University | Ibrahim M.N.,University Putra Malaysia | Abdul Aziz N.,University Putra Malaysia | Punan M.S.,Food Technology Research Center
Energy | Year: 2015

This paper presents energy and exergy analysis of industrial fluidized bed paddy drying. The maximum design capacity of the dryer was 22t/h. Existing energy and exergy models developed applying the First and Second law of Thermodynamics are employed to estimate the amounts of energy used, the ratios of energy utilization, magnitude of exergy losses and exergy efficiencies during the drying process. The analysis shows that energy usage and (EUR) energy utilization ratios vary between 38.91kJ/s to 132.00kJ/s and 5.24-13.92 %, respectively while exergy efficiency vary from 46.99 to 58.14%. A simple exergy balance reveals that only 31.18-37.01 % exergy are utilized for drying of paddy and the remaining large amount of exergy are wasted. Exergy can be increased through providing sufficient insulation on dryer body and recycling the exhaust air which need to be studied further for investigating the economic feasibility. © 2015 Elsevier Ltd.


Siah W.M.,Food Technology Research Center | Mohd Tahir S.,Food Technology Research Center
International Food Research Journal | Year: 2011

The effect of four different packaging films: (1) linear low density polyethylene/ethylene vinyl alcohol/ linear low density polyethylene (LLDPE/EVOH/LLDPE, 60 μm); (2) oriented nylon/polyethylene (ONy/ PE, 70 μm); (3) oriented polypropylene/polypropylene (OPP/PP, 60 μm); and (4) high density polyethylene (HDPE, 50 μm) on the shelf life of modified atmosphere packaged Red Tilapia (Oreochromis mossambica) fillets were studied. pH, K-value, microbial growth, as well as sensory alterations during storage under modified atmosphere of 80% CO2: 20% N2 at 2 ± 2oC were monitored. Fillets packaged in LLDPE/EVOH/LLDPE and ONy/PE showed a further inhibition of biochemical, microbiological and sensory deterioration compared with OPP/PP and HDPE-packaged fillets. pH, K-value, and total plate counts of LLDPE/EVOH/LLDPE and ONy/PE-packaged fillets were significantly lower (p<0.05) than OPP/PP and HDPE-packaged fillets throughout the storage periods. The shelf life of tilapia fillets packaged in LLDPE/EVOH/LLDPE and ONy/PE were 14 days, whereas fillet in OPP/PP was 9 days, and 6 days when packaged in HDPE. © All Rights Reserved.


PubMed | University Putra Malaysia and Food Technology Research Center
Type: | Journal: Evidence-based complementary and alternative medicine : eCAM | Year: 2013

This study aimed to determine anthocyanins and their antioxidative and cardioprotective properties in defatted dabai parts. Anthocyanins in crude extracts and extract fractions of defatted dabai peel and pericarp were quantified using UHPLC, while their antioxidant capacity and oxidative stress inhibition ability were evaluated by using DPPH and CUPRAC assays as well as linoleic acid oxidation system, hemoglobin oxidation, and PARP-1 inhibition ELISA. Cardioprotective effect of the defatted dabai peel extract was evaluated using hypercholesterolemic-induced New Zealand white rabbits. Six anthocyanins were detected in the defatted dabai peel, with the highest antioxidant capacities and oxidative stress inhibition effect compared to the other part. The defatted dabai peel extract has also inhibited lipid peroxidation (plasma MDA) and elevated cellular antioxidant enzymes (SOD and GPx) in the tested animal model. Major anthocyanin (cyanidin-3-glucoside) and other anthocyanins (pelargonidin-3-glucoside, malvidin-3-glucoside, cyanidin-3-galactoside, cyanidin-3-arabinoside, and peonidin-3-glucoside) detected in the defatted dabai peel are potential future nutraceuticals with promising medicinal properties.

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