Gelatin, derived from animal tissues, is a widely used ingredient in the food industry. Fish gelatin has gained attention as a halal alternative due to its abundance, favorable functional properties, and versatility in food applications. However, tracing the origin of gelatin remains challenging, highlighting the need for reliable authentication methods. Conventional analytical techniques are often limited by long analysis times, low specificity, inability to detect source-specific markers, high costs, and the requirement for sophisticated instruments. This study investigated the volatile compound profiles of commercial gelatin from various fish species (pangasius, tilapia skin, tuna skin, and cod) and compared them with commercial pork gelatin by using Headspace Solid-Phase Microextraction coupled with Gas Chromatography-Mass Spectrometry (HS-SPME GC-MS) combined with multivariate data analysis. The HS-SPME GC-MS approach effectively classified gelatin samples based on their volatile profiles. Partial least squares-discriminant analysis (PLS-DA) identified five key discriminant volatiles for pork gelatin (decane, boronic acid, ethyl-, bis(2,2-dimethylpropyl) ester, m-anisoyl amide, N-(2-phenylethyl)-N-decyl, 1-pentadecene, and 2-tetradecanone) and four for fish gelatin (hexadecane, 1,2-oxathiane, 6-dodecyl, 2,2-dioxide, n-tridecan-1-ol, and 9-nonadecene), with decane and hexadecane identified as the most influential markers for pork and fish gelatin, respectively.
Coffee pulp waste, a by-product of the coffee industry, is often considered low-value and poses environmental concerns if not properly managed. However, its high pectin content presents potential for use in producing edible films. This study investigated the effect of citric acid concentration (0.1, 0.5, and 1 M) during extraction on the yield and characteristics of the pectin produced. The results showed that the higher the citric acid concentration, the higher the pectin yield, ranging from 7.7% at 0.1 M to 22.13% at 1 M. However, higher acid concentration resulted in decreases in equivalent weight (235.59±11.76 to 93.53±3.71 mg/eq), methoxyl content (5.43±0.22 to 1.86±0.00%), and degree of esterification (38.4±0.34 to 5.56±0.22%). In contrast, the galacturonic acid content increased (80.23±3.95 to 190.18±7.47%). FTIR analysis confirmed that higher citric acid concentrations significantly influenced the structural and chemical characteristics of the pectin. Overall, extraction using citric acid at concentrations of 0.1–1 M produced pectin classified as low-methoxyl and low-ester pectin, with potential applications in calcium-induced gel systems, low-sugar food products, thickeners, and biodegradable edible films. Future studies should optimize extraction conditions, including pH, temperature, time, and solvent-to-solid ratio, to enhance pectin yield and quality.
Fish processors usually discard fish bones as waste. The transformation of fish bones into carbon materials presents promising feasibility in view of sustainability. Acid-treated carbon is an inexpensive chemical adsorption material whose behavior is strongly related to its structural and compositional features. This work produced and characterized carbon materials from fish bone waste modified by H3PO4 and HCl. Snapper and red grouper (RG) fish bones were the raw materials. Heads of RG constituted 46.6% of the total weight, which is significantly higher than the 25.1% of snapper. While the bone and head of RG reached 18.11 and 17.38%, respectively, the snapper fish produced a higher percentage of 30% variability in nitrogen. The yield for acid treatment with H3PO4 was relatively higher (140%) than that of HCl (126.7%). The H3PO4-treated carbon showed FTIR peaks at 3646.58, 2989.79, 2348.43, and 1491.04 cm-1, while the HCl-treated carbon produced peaks around 3630.19, 2340.72, 1318.4, 1058, and 659.68 cm-1. The EDS analysis provided more carbon in HCl-treated samples (52.26%) than in H3PO4 (44.12%). The results provide initial compositional and structural analysis of acid-treated fish bone carbon. However, researchers should justify their practicability through additional experiments (e.g., BET surface area and adsorption performance tests) in the adsorption or water treatment fields.
This study explores the development of functional noodles made from modified beneng taro (Xanthosoma undipes K. Koch) flour, modified cassava flour (mocaf), and soy protein isolate (SPI) aiming to promote food diversification and offer a nutritious alternative for individuals with metabolic disorders. The research employed a completely randomized design (CRD) with three formulations as follows: F1 (50:40:10), F2 (50:35:15), and F3 (50:30:20) of modified beneng taro flour, mocaf flour, and SPI. The noodles was analyzed for dietary fiber, proximate composition, sensory evaluation, starch, and glycemic index. The modified beneng taro flour was produced through lactic acid fermentation using a commercially available mixed-culture starter (Bimo CF), followed by drying and milling. Dietary fiber analysis showed that formula F1 with 50% modified beneng taro flour, 40% mocaf flour, and 10% SPI had the highest fiber content (12.3 g/100 g). The sensory evaluation indicated that the formula F2 with 50% modified beneng taro flour, 35% mocaf flour, and 15% SPI was preferred for its color, texture, taste, and overall acceptance. Based on sensory preference, further nutritional, starch, and glycemic analyses were conducted on formula F2. The selected formula had a nutritional profile as follows: 13.2 g/100 g moisture, 2.6 g/100 g ash, 15.1 g/100 g protein, 1.2 g/100 g fat, 67.7 g/100 g carbohydrates, 64.1 g/100 g starch, 58.4 g/100 g in vitro starch digestibility, and 5.8 g/100 g resistant starch. The glycemic index was 43.6 (low) with a moderate glycemic load of 16.9. The postprandial glucose response showed better control than with pure glucose. The integration of modified beneng taro flour, mocaf flour, and SPI in formula F2 produced a nutritionally balanced noodle with good sensory qualities, high fiber and protein content, and a low glycemic index. This research highlights the potential of local ingredients for food diversification and the creation of healthier dietary options.
Obesity has become a reasonably high contributor to death in the world, with a prevalence showing a stable increase. The research aimed to determine total phenolic content (TPC), total flavonoid content (TFC), antioxidant capacity, and pancreatic lipase inhibitory activity of some extracts from basil (Ocimum basilicum) leaves, tamarind (Tamarindus indica) leaves, and gelugur (Garcinia atroviridis) fruits. They have been reported able to show anti-obesity effects by inhibiting the activity of pancreatic lipase. The extracts were prepared by ultrasonication with 70% ethanol and tested for TPC, TFC, DPPH, and FRAP antioxidant capacity, as well as pancreatic lipase inhibitory activity. The results showed that tamarind extracts showed the highest TPC, and this was in line with DPPH and FRAP antioxidant capacity, i.e., 38.84 µmol TE/g dried weight (dw) and 741.43 µmol TE/g dw, respectively. Meanwhile, the pancreatic lipase inhibition activity of the samples was still lower than that of the positive control (orlistat), with tamarind leaf extracts having the highest activity(IC50 154.63 µg/mL). Furthermore, phenolic compounds have a strong correlation to pancreatic lipase enzyme inhibition activity. Based on the results, tamarind had the highest TPC, antioxidant capacity, and pancreatic lipase inhibitory activity compared to basil leaves and gelugur fruit extracts.
