Galiella rufa (Schwein.) Nannf. and Korf is a macrofungus; the fruiting body stores water inside. The water from G. rufa is drinkable (in Thailand) and shows the total dissolved solids and salinity were 1.2°Brix and 9.25 ppt. The toxic minerals (As, Cd, and Pb) were not found in this water, whereas the essential minerals (Ca, S, K, Na, and Mg) were found in 89.82, 84.12, 58.20, 12.95, and 12.09 mg/kg, respectively. Proximate analysis from the fungus water showed moisture content (99.61%), protein (0.04%), carbohydrate (0.02%), total fat (0.31%), and ash (0.02%). The total energy from the fungus water is 3.03 kcal/100 g. The fungus water was freeze-dried to provide a white powder. The antityrosinase of white powder shows an IC50 value of 19.24±0.77 mg/mL. Moreover, the white powder exhibits anti-microbial activity against Escherichia coli and Staphylococcus epidermidis with an inhibition zone at concentrations of 20 mg/mL, which were 2.06±0.15 mm and 2.36±0.16 mm. The chemical profiling of the white powder was identified by using FT-IR, LC-MS, 1H, and 13C NMR. The FT-IR spectrum showed that the functional group of white powder reveals the stretching of OH, CH, and C-O. 1H-NMR spectrum was present in the carbohydrate region between δH 3.0 and 5.5 ppm. In the aromatic region (δH 6.0 to 9.0 ppm), low-intensity signals are detected. LC-MS analysis identified twelve metabolites in the white powder from fungus water: mellein, O-methylmellein, pregaliellalactone B, pregaliellalactone D, pregaliellalactone E, (+)-desoxygaliellalactone, 6,7,8,9-tetrahydropregaliellalactone, isogaliellalactone, trans-4-hydroxymellein, galiellalester, (Z)-5-(2,3-dihydroxybutylidene)-3-((E)-prop-1-en-1-yl)furan2(5H)-one and 3-methyl-8-hydroxyisocoumarin. These findings suggest the water from G. rufa has nutrients and bioactive compounds that can develop into functional food and other biologically active products.
This study aimed to determine the chemical composition and biological properties of moss rose (Portulaca grandiflora) in Vietnam. The extraction process was carried out using 70% ethanol solvent at 50°C. The optimal parameters for the extraction of moss rose were determined, including a raw material to solvent ratio of 1:20 w/v and an extraction time of 120 min. The total polyphenol content and the highest antioxidant activity value (in methanol fraction) were 506.76±1.08 mg GAE/g dry matter and 6.13±0.19 mg ascorbic acid/g dry matter. Headspace analysis combined with gas chromatography and mass spectrometry (GC-MS) identified aromatic compounds such as hyacinthine (23.11%), anethole (8.18%), linalool oxide (5.51%), and furfural (4.20%).
Sudan III, an azo dye classified by the International Agency for Research on Cancer (IARC) as a Group 3 carcinogen, is prohibited in food products due to its potential health risks. Despite this, reports of its illegal use in chili-based and tomato-based condiments persist. This study aimed to detect and quantify Sudan III in chili powder, gochugaru, and tomato sauce from Indonesian markets using validated UV-Vis spectrophotometry and FTIR spectroscopy combined with chemometric analysis. Five chili powder, five gochugaru, and five tomato sauce samples were collected from Pasar Besar Kota Malang and an online marketplace. UV-Vis spectrophotometry was validated for specificity, linearity, limit of detection (LOD), limit of quantification (LOQ), accuracy, and precision according to ICH Q2(R2) guidelines. FTIR spectra were analysed using orthogonal partial least squares-discriminant analysis (OPLS-DA) and partial least squares (PLS) modelling. All chili powder and gochugaru samples tested negative for Sudan III by both methods. UV-Vis spectrophotometry detected Sudan III in tomato sauce samples 11, 13, and 14 at 112.96, 84.09, and 61.43 mg/kg, respectively, exceeding the 0.5 mg/kg regulatory limit. FTIR–PLS analysis confirmed Sudan III in tomato sauce samples 11 and 12 at 15,666.7 and 12,000 mg/kg, respectively. UV-Vis spectrophotometry demonstrated superior quantitative accuracy, whereas FTIR–chemometric analysis provided rapid classification capability. The detection of Sudan III at concentrations exceeding international safety limits highlights the need for stricter market surveillance and routine screening of processed condiments
A shorter body length or height identifies stunting compared to the standard for a child’s age. This study aimed to develop a formula for mackerel tuna fish balls with soybean flour substitution and to assess its nutrient content and sensory properties as a high-protein and zinc-rich supplementary food for toddlers with stunting. This experimental study used a completely randomized design (CRD) to evaluate the formula of mackerel tuna fish balls with varying levels of soybean flour substitution. Four treatment groups were tested: F0 = standard formula (200 g mackerel tuna meat + 0 g soybean flour), F1 = (200 g mackerel tuna meat + 26 g soybean flour), F2 = (200 g mackerel tuna meat + 52 g soybean flour), and F3 = (200 g mackerel tuna meat + 78 g soybean flour). The organoleptic assessment involved 40 semi-trained panelists, with two replicates. Nutrient content was tested for moisture, ash, protein, fat, carbohydrates, calcium, and zinc. Data were analyzed using ANOVA and Kruskal-Wallis tests at a 5% significance level, followed by post hoc tests using Duncan and Mann-Whitney. The optimal formula was F3 (200 g mackerel tuna meat + 78 g soybean flour), which exhibited characteristics of light brown color, a pleasant aroma, a savory taste, and a slightly chewy texture. F3 contained 40.25% moisture, 2.93% ash, 19.57% protein, 12.88% fat, 24.39% carbohydrates, 2.42 mg/100 g zinc, and 77.25 mg/100 g calcium. F3 (200 g mackerel tuna meat + 78 g soybean flour) was identified as the most suitable option. This formula can be consumed by toddlers in a serving size of one piece (25 g) as a snack.
Meltic Muscle is a sausage product developed by the Teaching Factory of Politeknik Negeri Banyuwangi using mechanically deboned meat (MDM) as the principal raw material. This study evaluated the physicochemical, microbiological, organoleptic, and economic characteristics of sausages formulated with MDM. Each treatment was tested at least five times, and mean values were reported. Microbiological analysis showed that total microbial counts in MM0, MM1, MM2, and MM3 were 1.78, 5.75, 2.28, and 3.59 log CFU/g, respectively. These values remained within the acceptable microbiological limits specified by the Indonesian National Standard. MDM substitution significantly affected the proximate composition, physicochemical properties, and sensory characteristics of the sausages (p<0.05), whereas pH was not influenced (p>0.05), with values ranging from 6.13 to 6.52. The 100% beef sausage formulation (MM0) exhibited the highest moisture content (58.70±0.33%), the lowest protein content (9.70±0.29%), and the highest fat content (10.47±0.41%). In contrast, MDM-containing combination sausages had lower moisture content (56.88±0.26%), higher protein content (11.45±0.14%), lower fat content (8.70±0.18%), and calcium content of 0.60±0.68%. The formulation containing 50% MDM (MM2) demonstrated the highest water-holding capacity (56.80±2.77%) and processing yield (91.12±2.73%). Meanwhile, MM3 showed the lowest cooking loss (5.30±0.13%). Overall, MDM incorporation improved several nutritional and technological attributes while reducing production costs and the breakeven point. Therefore, MDM represents a feasible ingredient for producing nutritionally acceptable, technologically suitable, and more affordable combination sausages.
Taro (Colocasia esculenta L. Schott) has a corm (mother or large), and cormels (baby or small) surrounding the corm, known for their nutritional and functional properties. This study investigates the effects of drying temperatures (60, 70, and 80°C) on the drying rate constant (k), effective moisture diffusivity (Deff), and quality changes including color, calcium oxalate content, total polyphenol content (TPC), DPPH free radical scavenging activity, and pasting viscosities and gel properties (swelling power, consistency and hardness) of flours from corms and cormels were evaluated. The Lewis and effective moisture diffusivity models could be used to calculate the drying data. The k and Deff were lower in cormels. Calcium oxalate levels declined up to 30%, with greater reductions in cormels up to 19%. Corm flour maintains higher TPC, DPPH, L* and whiteness index values. Correlation analysis revealed positive relationships between pasting parameters and gel properties, particularly in cormels, while calcium oxalate content showed negative correlations with most functional properties. These findings underscore the critical role of corm size and drying temperature in determining the drying behavior, nutritional quality, and functional characteristics of taro, offering valuable insights for processing optimization in taro-based food products.
The growing demand for sustainable and intelligent food packaging has driven the development of biodegradable materials with real-time spoilage detection capabilities. Conventional petroleum-based packaging materials pose environmental and health risks due to micro- and nano-plastic contamination. This study presented pH-responsive chitosan films incorporating anthocyanin-rich black mulberry extract (BME) and nanocurcumin as natural color indicators for food freshness monitoring. The BME concentration was fixed at 0.9 mg/g chitosan, while nano-curcumin (0.03–0.3 g/g chitosan) varied to assess its effects on film micro-structure, physical properties, and functionality. Results showed that anthocyanins improved pH-sensitive color changes, making the films effective spoilage indicators. While low nano-curcumin concentrations reduced water vapor permeability (WVP) and tensile strength, higher levels enhanced optical properties, antioxidant activity, and color stability. The optimal formulation (0.21 g/g chitosan) provided a balance between mechanical strength and spoilage detection, making it suitable for meat and seafood applications. This research contributed to food technology and management by offering an eco-friendly alternative to synthetic freshness indicators, promoting food safety, shelf-life extension, and waste reduction
Chaya (Cnidoscolus aconitifolius) is a family member of Euphorbiaceae, which contains active compounds such as tannins, saponins, alkaloids, cyanogenic glycosides, flavonoids, terpenoids, and phytic acid. Soy sauce is a liquid product produced from the fermentation and hydrolysis of soybeans, in three stages: koji fermentation, moromi fermentation, and cooking sweet soy sauce. The koji-making process involves Aspergillus oryzae in breaking down crude protein into simpler proteins. Moromi fermentation in soy sauce production involves Lactic Acid Bacteria (LAB), which utilize high salt concentrations during hydrolysis. Sweet soy sauce is a fermented soybean product with brown sugar, and sugar through caramelization, or without caramelization. This research aimed to determine the effect of adding chaya leaf powder and the duration of moromi fermentation on soy sauce production and its nutritional content. This research used a completely randomized factorial design (CRD) with two factors: the addition of chaya leaf powder (C) at levels of 0%, 5%, 10%, and 15% and moromi fermentation time (L) at 4 weeks, 8 weeks, and 12 weeks. The results showed that the addition of 15% chaya powder and fermentation for 8 weeks produced the best product in terms of protein content (2.2866%), vitamin C (39.0039 mg kg-1 ), and having more variations of amino acids, especially glutamic acid (2802.53 mg kg-1 ). Soy sauce products that are rich in amino acids with a higher umami taste can be a market attraction for consumers who are looking for high-nutritional food products.
Cookies’ prestige and demand have significantly grown in the past few years. A type of cookie named Caycay has not been subject to food innovation. Hence, the formulation of a new blend of Caycay using its traditional ingredients fortified with coffee is proposed to address the gap. This research formulated Caycay cookies using its standard recipe fortified with homegrown coffee in the municipality of Tuburan. The sensory attributes of this fortified formulation were subjected to sensory attribute evaluation by two groups of respondents, namely: the experts and the non-experts. The study utilized a standardized questionnaire to gather the necessary data. The fortified product also underwent a microbiological test to ensure safety. Cost and return analysis were also made to determine the feasibility of the product for commercialization. It is revealed that age and gender are essential factor to consider in sensory evaluation; respondents prefer high pale yellowish shade of brown in terms of color, coffee is an excellent ingredient that enhances the aroma enabling formulation with more amount of coffee as the top choice among respondents; crunchiness depends on the respondents’ subjective appreciation to the product; coffee does not fully influence the taste of Caycay as all treatments obtained almost the same appreciation from the respondents, who preferred T2 and T1 the most; microbiological test results guaranteed food safety of the product which is viable or feasible business venture for commercialization. Thus, Caycay cookies fortified with coffee become generally appropriate for consumers if it reaches the high pale yellowish shade of brown; the better quality of aroma brought by the exact amount of coffee, freshness is indicated by crunchiness. Moreover, the product becomes generally accepted if it is safe to consume as per laboratory tests.
Amaranthus cruentus is an indigenous leafy vegetable plant with a similar amount of nutrients to conventional leafy vegetables. This research aimed to analyse the chemical properties and consumer acceptance of muffins enriched with A. cruentus leaf flour into wheat flour at a ratio of 0:100, 10:90, 30:70, and 50:50, respectively. The enriched muffins were evaluated for proximate composition, minerals, vitamins, amino acids, and consumer acceptance. The results revealed that the energy, moisture and carbohydrate values for the enriched muffins were significantly (p≤0.05) lower than those of the wheat flour muffins. There was a significant decrease in the acceptance of colour, aroma, texture, taste and overall acceptability for the 30% and 50% enriched muffins compared to the wheat flour muffins. In conclusion, A. cruentus leaf four can be used to improve the nutrient properties of wheat flour muffins despite the decrease in acceptability. The consumers moderately accepted the 10% enriched muffins as compared to 30% and 50%. The 10% enriched muffin is recommended to produce muffins with optimal nutritional content and consumer acceptability to boost the consumption of the A. cruentus plants.
A conventional sterilization process for bag-logs often fails, leading to bacterial and destructive microbial overgrowth. This research aimed to examine the effect of exposure time to a pulsed electric field (PEF) on oyster mushroom seed growth characteristics. Exposure times of 0, 2.6, and 3.4 s were applied, and all data were analyzed using a randomized complete design and ANOVA test. Main findings showed that PEF exposure significantly reduced total plate count (TPC) from 5.2×103 CFU/mg (non-PEF) to 2.6×103 CFU/mg (PEF). The highest mycelial growth parameter (MGP) of 121.14 was achieved at 2.6 s of exposure, indicating optimal seed growth under these conditions. Longer exposure times reduced MGP, suggesting that increased exposure damages cell structure and inhibits mushroom seed growth. ANOVA results confirmed that both growth period and exposure time, as well as their interaction, had a very significant effect (P<0.01) on MGP. Additionally, PEF treatment at both 2.6 and 3.4 s increased the mycelial ramification rate (MRR) compared to without PEF, with the highest value of 7.57 at 2.6 s. In summary, PEF at 2.6 s enhances seed growth and reduces contamination most effectively.
The growing environmental burden of conventional plastics drives the search for biodegradable polymers as sustainable packaging materials. Biodegradable films based on taro starch (Colocasia esculenta) and sodium alginate were prepared using the casting method, employing a Central Composite Design based on Response Surface Methodology to evaluate the effects of variables such as alginate (0.5–1.5% m/V), glycerol (0.5–1% m/ V), and lactic acid (1–3% V/V) on physical and mechanical properties (thickness, moisture content, water solubility, water vapor permeability, tensile strength, and break force), FTIR analysis, and antibacterial activity against Escherichia coli, Salmonella enterica, and Listeria monocytogenes. Two cross-linking strategies were implemented: chemical cross-linking with lactic acid (T1) and ionic cross-linking via calcium ions (T2) to overcome the inherent brittleness and hydrophilicity of these biopolymers. ANOVA analysis demonstrated the significance of the models. T2 significantly improved the film properties, reducing moisture content (15–61%), solubility (0.7–28%), thickness (10– 50%), and water vapor permeability (19–74%), while increasing tensile strength and break force up to 2.79- and 1.69-fold, respectively, compared to T1. Five optimal formulations exhibited water vapor permeability ranging from 1.58×10⁻⁷ to 8.17×10⁻⁷ (g·mm)/ (Pa·s·m²), tensile strength between 3.34 and 18.40 MPa, and antibacterial inhibition zones up to 10.41 cm². FTIR analysis confirmed the formation of cross-linking bonds. The cross -linking processes enhance the functional properties of biopolymer-based films, confirming their potential as active food packaging systems.
Farm animals are important reservoirs for foodborne pathogens such as non-typhoidal Salmonella enterica, pathogenic Escherichia coli, Campylobacter jejuni, C. coli and Listeria monocytogenes. Intensive animal farming, due to global demand, has led to increased risk of contamination along the production chain up to the consumer's table. The main aim of this review is to evaluate the potential of bacteriophages as biocontrol agents against foodborne bacterial pathogens in farm animals, with particular emphasis on their effectiveness in controlling multidrug-resistant bacteria, applications across the farm-totable continuum, advantages, and challenges associated with their implementation in food animal production. Antibiotic-resistant strains have been found in these pathogens that make clinical treatment ineffective if foodborne illness is caused by a multidrug-resistant (MDR) strain. In order to overcome these MDR bacteria, bacteriophage or phage has recently shown promising antibacterial activity with flexibility to be utilised in various ways such as animal disease treatment, husbandry sanitation, processing equipment sanitation, and biopreservative in food. There are two types of phages, namely lytic phage and lysogenic phage, but only lytic phage is useful for biocontrol purposes. Lytic phage will bind to targeted bacterial cells before taking over host machinery to produce more viral particles before eventually lysing the cell to release new phage progeny. Phage has been reported to significantly reduce bacteria by 1 to 2 log CFU but not completely remove them. Despite the application of phage showing promising potential, it faces challenges such as efficacy consistency, especially when applied in the field and consumer limited acceptance of “viruses” added to their food product as preservatives. Addressing these concerns with formulation optimisation, protocol standardisation and educational implementation strategies is crucial to transform phage into a standard biocontrol practice in animal farming.
Cassava starch (CS) can potentially be developed into high-value-added products in the food and non-food industries. However, CS generally has limitations that restrict its use in these industries because it lacks specific desired functional properties. Therefore, starch modification is essential to overcome the deficiencies of native starch's functional properties so that the modified starch can be used according to the required characteristics. This research aimed to obtain the physicochemical and functional characteristics of acetate phosphate cassava starch (APCS) as a component for functional foods. The results show that the physicochemical and functional characteristics of APCS tend to improve with increasing concentration across various degree of substitution (DS) levels, with moisture content ranging from 8.52% to 11.51%, ash content from 0.42% to 1.2%, phosphate content from 0.0365% to 0.065%, water holding capacity (WHC) from 1.45 to 1.51 g/g, oil holding capacity (OHC) from 2.92 to 3.12 g/g, starch viscosity from 2652 to 4580 cP, swelling power from 437 to 524 g/g, and solubility from 10.92% to 24.93%. FTIR spectra showed a new peak at a wavelength of 1720.91 cm-1 . The crystallinity degree of APCS ranged from 14.4% to 15.3%. The scanning electron microscope (SEM) observations of starch granules at 1000× magnification revealed that the shape and size of starch granules began to clump and bind to one another at different DS levels. Cassava starch acetate phosphate has better physical and chemical properties compared to its native starch, making it suitable as a food ingredient and having potential as a functional food.
The severe damage caused by a downy mildew disease fungus was noticed in Thai basil leaves. The morphological features were not sufficient to indicate the species of this fungus to manage it effectively. The diseased basil leaves with chlorosis and signs of the downy mildew fungus were collected from Loei and Khon Kaen Province, Thailand. Spores of downy mildew fungi on the leaves were then suspended and inoculated on healthy basil plants. After 9-10 days, the fungal spores on the chlorotic leaves were collected for molecular identification using the primers for fungal species, Internal Transcribed Spacers 4 and 6. The genomic DNA was extracted and amplified using the primers to obtain the desired sequences for phylogenetic analysis. Three methods were employed to construct the phylogenetic trees, namely Neighbor-Joining, Maximum Parsimony, and Minimum Evolution. According to the results suggested by these methods with supportive bootstrap scores, the collected downy mildew species was Peronospora belbahrii. This study is the first report using the molecular identification of the downy mildew fungi in Thailand.
A literature review was carried out in the main international databases (Redalyc, SciELO, Scopus, Elsevier, EBSCO, and Scholar Google) using rabbit meat, rabbit meat composition and chemical composition of rabbit meat, forages in rabbit feeding as the main keywords, in the period from 2000 to 2023, to identify tropical resources that have been studied for rabbit meat production, as well as the effects on carcass characteristics and meat quality. Twenty-five species of tropical resources that have been studied for rabbit meat production were identified. The reported studies were related to productive performance, carcass characteristics, and meat quality. The use of forages in rabbit feeding has been highlighted by improving nutrient consumption and productive behavior in growing and fattening animals. Concerning the effects on carcass characteristics, improvements are reported in organoleptic aspects, as well as increases in carcass performance, percentage of carcass muscle, and muscle-bone ratio. Regarding meat composition, increases in protein content per 100 g of muscle, a decrease in fat content in the carcass, and an increase in the content of essential fatty acids and selenium are reported. In conclusion, the use of forages in rabbit meat production is viable and improves the quality of the carcass and meat.
Galangal was widely used as a spice and medicinal ingredient, and it gave dishes a distinctive flavor and aroma. Fresh galangal or wet ground spices spoil quickly and cannot last long. In its wet condition, it supports the growth of several damaging microbial pathogens that can reduce the quality of ginger commodities. One alternative was the drying process of galangal-to-galangal powder spices sachets (GPSS). This study explored the characteristics of the bioactive components, composition, and natural antimicrobial properties of powdered galangal spice in sachets. The study was conducted experimentally with three repetitions to ensure reliable results. The results data were analyzed descriptively. Research showed that galangal extract was primarily composed of oleic acid (44.62%), hexadecanoic acid, and octadecenoic acid groups via gas chromatography-mass spectrometry analysis. The galangal antibacterial test showed that galangal extract was able to inhibit Escherichia coli (diameter = 7.37 mm) and Staphylococcus aureus (diameter = 8.00 mm). It was indicating the galangal powder had potential as a natural antibacterial agent. Additionally, FT-IR analysis identified the presence of Heptadecene- (8)-carbonic acid and Octadecanoic acid (Stearic acid) in the extract. The extract's antioxidant activity was remarkably high, with a percentage inhibition of 78.47%, showing its potential to be used as an oxidative stress agent. Proximate analysis showed that galangal powder has a protein content of 15.67% and a fat content of 1.32%, which could be a source of protein.
Provision of nutritional support through enteral nutrition (EN) with good-quality foods is important to reduce the risk of hospitalized malnutrition. Hand-made enterals, which are often made by blending whole foods until they become liquid so they can be administered through a feeding tube, are increasingly popular today due to patients’ greater tolerance for real food mixtures. The present study aimed to formulate and examine physicochemical characteristics of enteral substitutes with tongkol, a local tuna (Euthynnus affinis), to ensure the quality of the formula. A local hand-made enteral standard formula called modisco was re-formulated by adding tongkol, hence meeting the standard for enteral diet. The formula (ensikol) was analysed for physicochemical including viscosity, flow rate, pH, and peroxide number, e.g., protein, fat, carbohydrate, ash, and water compounds, by micro Kjeldahl, Mojonnier, by difference, and gravimetric, respectively. The addition of steamed tongkol fish, 22% the total weight of modisco ingredients, provided adequate psychochemical aspects for enteral nutrition with superior protein content (5.12 g%) compared to the modisco (3.98%) (p<0.05). The ensikol could be an alternative to a hand-made polymeric enteral formula for individuals who need nutrition support.
Dietary diversity exists when a household has access to a variety of foods, which positively impacts the nutrient adequacy of their members’ diets. This study aimed to explore the drivers of household dietary diversity based on 12 food groups consumed daily. Binomial models (logit, probit) and multinomial models (with several modalities) were used to analyze data gathered from 558 households selected randomly in 40 villages in Bopa (a commune in the prefecture of the Mono department, South-west Republic of Benin) in December 2020. The results showed a dependency between the household’s dietary diversity score and the area of residence, the household's coverage rate of basic needs, and the religion of the head of the household and that of his/her spouse. These results suggested that improving the household livelihood diversification has a direct impact on food availability and purchasing power to cover basic needs.
