This study investigates the impact of ultrasonication duration on the properties of milk foam. Milk samples were subjected to ultrasonication for varying durations (1, 3, 5, 7, and 10 min), resulting in different sizes of native fat globules (249.5, 221.5, 222.6, 207.5, and 244.8 nm, respectively). The results indicate that viscosity increases as fat globule size decreases, with slight effect on zeta potential. NanoFoamer was identified as the optimal method providing the highest between foamability and stability (p < 0.05). Notably, foaming performance decreases after 7 min of sonication, highlighting the importance of selecting an appropriate frothing method to achieve the desired foam characteristics. Comparisons with non-ultrasonicated milk suggest that ultrasonication duration not only influences foamability by reducing fat globule size but also enhances foam stability through alterations in the fat globule sizes. Analysis of the foam structure revealed that smaller fat globules initially produce smaller, more numerous air bubbles with polyhedral shapes and well-defined lamellae. However, excessive reduction in fat globule size destabilizes the foam due to competitive protein adsorption and altered membrane composition, resulting in larger, less stable bubbles over time. Exploring ultrasonication times to enhances quality of milk and foam properties, offering significant benefits for dairy processing, product innovation and customer satisfaction.

Mangifera pajang Kosterm., or 'Bambangan,' a fruit known for its rich phytochemical content, was investigated for the effects of ultrasound-assisted osmotic dehydration (UAOD) on pretreated M. pajang fruit pulp (PMPF) and drying at different temperatures (40, 50, 60, 70, and 80 degrees C). Thin-layer drying kinetics were analyzed using six models, with the Midilli and Kucuk model being the most suitable, showing optimal effective moisture diffusivity and activation energy. PMPF dried at 50 degrees C, using natural deep eutectic solvents (NADES) as the extraction solvent, exhibited the highest extraction yield (64.13 +/- 1.08%), mangiferin content (0.5818 +/- 0.00164 mg/g), total phenolic content (146.2081 +/- 1.33 mg GAE/g DW), total flavonoid content (2.4737 +/- 0.06 mg RE/g DW), and DPPH inhibition activity (95.87 +/- 0.16%), along with the best color retention compared to untreated M. pajang fruit pulp. This highlights its potential for nutraceutical and functional food applications, with UAOD as pretreatment effectively preserving food quality and color.

Milk adulteration is a dishonest act of some milk manufacturer, where they purposely combine or substitute the ingredient of milk with low quality substances which decrease the quality of the milk. The objectives of this study were to investigate the ATR-FTIR spectroscopy technique in detection of adulterant residues in milk products, and to classify and quantify the adulterant detected in milk sample using multivariate analysis. Ultra High-Temperature (UHT) milk sample was used with three common adulterants (melamine, formalin, anionic detergent) in five different concentrations (0.2 %, 0.8 %, 1.2 %, 1.5 % and 2.0 %). The ATR-FTIR spectroscopic analysis was used for the qualification of adulterants in the wavenumber range of 4000 to 500. Then, principal component analysis (PCA), discriminant analysis (DA) and multiple linear regression (MLR) was applied for multivariate analysis. PCA was used to reduce the dimensionality of the data and to explore the similarities and differences among the unadulterated and adulterated milk samples. DA was used to confirm the significant variable obtain from PCA, and MLR was used to quantify the adulterants detected in the samples. The root mean squared error (RMSE), the coefficient of determination () value obtained for melamine data was 0.158% and 0.975 respectively with the mean square error (MSE) was obtained to be 0.025. Then, the RMSE, and MSE value obtained for formalin were 0.308%, 0.904 and 0.095 respectively while the RMSE, and MSE value obtained for detergent were 0.639%, 0.632 and 0.408. These results show the potential of FTIR spectroscopy coupled with multivariate analysis as a rapid and sensitive technique for the qualification and quantification of adulterant residues in UHT milk products.

Whey protein isolate (WPI) was hydrolysed to whey protein hydrolysate (WPH) using alcalase produced by Bacillus licheniformis at 65℃ for 3 hrs with an enzyme-to-substrate ratio of 1:50. The WPI and WPH were then conjugated with lactose via Maillard reaction by heating the solution at 95°C for different heating time which were 0 hr, 1 hr, 2 hrs, 3 hrs and 4 hrs. The objectives of this study were to characterise the physicochemical properties (pH value, browning intensity, degree of glycation and Fourier transform infrared spectroscopy) of conjugation of WPI and WPH with lactose and to analyse the antioxidant activity of WPI and WPH after conjugation with lactose. The pH value and degree of glycation of WPH-Lactose for all different heating times was higher compared to WPI-Lactose. The antioxidant activity of WPH-Lactose conjugate was higher compared to WPI-Lactose conjugate as shown in the analysis of ABTS+ radical scavenging activity which was 2.37% for WPI-Lactose and 12.68% for WPH-Lactose that have been heated for 4 hrs. However, the antioxidant activity of WPH was high even though without the conjugation with lactose. Hence, findings showed that WPH can be used as a potential ingredient for encapsulating bioactive compounds due to its high antioxidant activity.

Urea is naturally present in milk, yet urea is added intentionally to increase milk’s nitrogen content and shelf life. In this study, a total of 50 Ultra heat treatment (UHT) milk samples were spiked with known urea concentrations (0–5 w/v%). Attenuated total reflectance–Fourier transform infrared (ATR-FTIR) spectroscopy with principal component analysis (PCA), discriminant analysis (DA), and multiple linear regression (MLR) were used for the discrimination and quantification of urea. The PCA was built using 387 variables with higher FL > 0.75 from the first PCA with cumulative variability (90.036%). Subsequently, the DA model was built using the same variables from PCA and demonstrated the good distinction between unadulterated and adulterated milk, with a correct classification rate of 98% for cross-validation. The MLR model used 48 variables with p-value < 0.05 from the DA model and gave R2 values greater than 0.90, with RMSE and MSE below 1 for cross-validation and prediction. The DA and MLR models were then validated externally using a test dataset, which shows 100% correct classification, and the t-test result (p > 0.05) indicated that the MLR could determine the percentage of urea in UHT milk within the permission limit (70 mg/mL). In short, the wavenumbers 1626.63, 1601.98, and 1585.5534 cm−1 are suitable as fingerprint regions for detecting urea in UHT milk.

The model in vitro protein digestion technique has received greater attention due to providing significant advantages compared to in vivo experiments. This research employed an in vitro infant digestive static model to examine the protein digestibility of whey proteins isolate–lactose (WPI–Lac). The polyacrylamide gel electrophoresis (PAGE) pattern for alpha-lactalbumin of WPI at 60 min showed no detectable bands, while the alpha-lactalbumin of the WPI–Lac was completely digested after 5 min of gastric digestion. The beta-lactoglobulin of the WPI–Lac was found to be similar to the beta-lactoglobulin of the WPI, being insignificant at pH 3.0. The alpha-lactalbumin of the WPI decreased after 100 min of duodenal digestion at pH 6.5, and the WPI–Lac was completely digested after 60 min. The peptides were identified as ~2 kilodalton (kDa) in conjugated protein, which indicated that the level of degradation of the protein was high, due to the hydrolysis progress. The conjugated protein increased the responsiveness to digestive proteolysis, potentially leading to the release of immunogenic protein by lactose, and to the creation of hypoallergenic protein.

Egg white is the most commonly used foaming agent in various aerated foods. Malaysia has been experiencing an egg crisis due to lower production and increased egg consumption rates since the COVID-19 restrictions were lifted. Thus, finding an alternative functional ingredient to address the egg shortage is essential. Liquids discarded from commercially plant-based canned foods have the potential to replace eggs in food products as an alternative foaming agent. Therefore, this study aims to investigate the physicochemical and sensory properties of bahulu and chocolate mousse using canned liquids of green peas (pulses N and P), lentils (pulse R), chickpeas (pulse X), button mushrooms (vegetable A), and straw mushrooms (Vegetable D). Canned liquids were incorporated into bahulu and mousse formulations to replace egg whites. The developed bahulu and mousse were baked for 25 min at 180 °C and chilled for 3 hours at 4 °C, respectively. The texture profile of bahulu and the viscosity properties of the chocolate mousse were determined in this study. Furthermore, the research examines the proximate analysis and sensory acceptance of both products. According to the findings, bahulu A, produced from canned vegetable liquids, had the lowest hardness, springiness, and chewiness (p < 0.05) levels. In contrast, canned pulse liquid, which was used in bahulu N, produced comparable hardness, fracturability, adhesiveness, springiness, cohesiveness, and chewiness with the control sample (p > 0.05). Moreover, the viscosity values of mousses A (2238.33 ± 2.89 cP) and D (2778.33 ± 2.89 cP) were lower than the control mousse (8005.00 ± 0.00 cP) (p < 0.05). Bahulu and mousse contain 6.58–6.83% and 1.52–1.90% of protein, respectively. The protein content of canned pulse liquid products was higher than that of canned vegetable liquids (p < 0.05). The lowest taste acceptance was observed in samples Bahulu N and P as well as mousses N and P (p < 0.05). This outcome could be due to the saltiness derived from the canned green pea liquid. The appearance, odor, and overall acceptability of the bahulu and mousse were comparable to the control samples and well-accepted by the panelists (p > 0.05). The findings demonstrate that canned pulse liquids (green peas, lentils, and chickpeas) can potentially mimic egg white in the development of bahulu and chocolate mousse.

Livestock production plays a key role in the livelihoods of rural people, serving as a source of employment, income, food, and security against the uncertainties of crop production. Yet delivering quality, affordable, and sustainable animal health services remains a major constraint in developing countries, including Ghana. This study explores the sustainable improvement alternatives to animal health service delivery constraints in Daffiama-Bussie-Issa District, Ghana. A total of 150 livestock farmers were randomly selected from fifteen communities and interviewed using semi-structured questionnaires. Statistical Product and Service Solutions (SPSS/IBM) version 20.0 was used to compute all descriptive statistical variables. Chi square analysis was done to check for the effect of some variables on others at a significant level of 5%. The study showed that 42.7% of the respondents were between 46-60 years. However, age had no influence on veterinary service patronage (X=8.672, df=3, p=0.34). Sixty-four percent of the respondents had no educational background. Also, education did not influence veterinary service patronage (X=2.357, df=5, p=0.798). Majority (41.3%) of the respondents traveled over 16 km to access animal health service providers. All (100%) of the respondents who had access to veterinary drugs practiced self-medication. The study revealed government animal health service providers as a sustainable animal health delivery channel. Based on these findings, livestock farmers should be encouraged to consult veterinary service providers before administering drugs and vaccines to their livestock.

Green honey is exclusively available on the island of Banggi in Sabah, and its uniqueness sees the commodity being sold at a high market price. Therefore, green honey is prone to adulteration by unscrupulous individuals, possibly compromising the health of those consuming this food commodity for its curative properties. Moreover, an established standard for reducing sugar in green honey is unavailable. Ipso facto, the study aimed to profile green honey’s physical and chemical properties, such as its pH, moisture content, free acidity, ash content, electroconductivity, hydroxymethylfurfural (HMF), total phenolic content, total flavonoid content, DPPH, colour, total sugar content, total protein content, and heavy metals as well as volatile organic compounds, the data of which are profoundly valuable in safeguarding consumers’ safety while providing information for its quality certification for local consumption and export. The results revealed that the honey’s physicochemical profile is comparable to other reported kinds of honey. The honey’s naturally green colour is because of the chlorophyll from the nectar from various flowers on the island. The raw honey showed free acidity between 28 and 33 Meq/100 g, lower than the standard’s 50 Meq/100 g. The hydroxymethylfurfural content is the lowest compared to other reported honey samples, with the total phenolic content between 16 and 19 mg GAE/100 g. The honey’s reducing sugar content is lower (~37.9%) than processed ones (56.3%) because of water removal. The protein content ranged from 1 to 2 gm/kg, 4- to 6-fold and 2-fold higher than local and manuka honey, respectively. The exceptionally high content of trans-4-hydroxyproline in raw honey is its source of collagen and other healing agents. Interestingly, low levels of arsenic, lead, nickel, cadmium, copper, and cobalt were detected in the honey samples, presumably due to their subterranean hives. Nevertheless, the honey is fit for general consumption as the concentrations were below the maxima in the Codex Alimentarius Commission of 2001.

Protein base modification is a notable potential method to alter the molecular structure and physicochemical and functional properties of the protein, thus affecting protein digestibility. This study investigated the protein digestibility of whey protein isolate– lactose (WPI-Lac) conjugates using an in-vitro infant gastric digestion static model. WPI was conjugated with lactose by dry Maillard reaction under optimised conditions. The following conditions were studied, WPI-Lac heated at 40°C, water activity aw = 0.80 and incubation time of 0, 1, 3, 5 and 7 days. Based on the brown colour and the conjugation rates in ortho-phthaldehyde analysis, the incubation time of day 3 of conjugation promises the extent of conjugation and prevents the formation of advanced Maillard reaction products (MRPs). Functional properties of glycated protein were found to significantly higher (p<0.05) in antioxidant activity and solubility compared with native WPI. In addition, Fourier Transform Infrared (FTIR) analysis indicated that the WPI was modified by dry MR with lactose. WPI-Lac day 3 was evaluated using the in-vitro gastric infant digestion model which undergo simulated gastric infant condition at pH 3 with 19 µL of 0.625mg/mL of pepsin. Sodium dodecyl sulfate acrylamide gel electrophoresis (SDSPAGE) analysis of digesta revealed that MRPs increased susceptibility to be hydrolysed by pepsin. The digestion product affirms dry MR conjugation can potentially improve WPI digestibility. Herein, this study of WPI-Lac conjugates contributes to an understanding of how protein–disaccharide glycates affect in-vitro infant gastric digestion.

This study aimed to determine the effects of interaction between media type (halal mix preparation) and culture mixtures of Lactobacillus plantarum N16 and Saccharomyces cerevisiae (probiotics). A completely randomised factorial design (CRFD) consisting of 2 factors and three replications was used, where factor A was a mixture of Lactobacillus plantarum N16 and Saccharomyces cerevisiae at a ratio of 1:1 (A1); 1:2 (A2) and 2:1 (A3) and factor B was the type of growth media, that is, control (B1), whey tofu, molasses, and fish waste flour (B2), and coconut water, onggok flour and shrimp waste flour (B3). The variables measured were viability, cell biomass, and pH. The results showed interactions between factors A and B, which were significantly different (p <0.05) in terms of viability, cell biomass, and pH. Based on the results of the study, it can be concluded that the mixture of Lactobacillus plantarum N16 and Saccharomyces cerevisiae at a ratio of 2:1 (A3), using coconut water, onggok flour, and shrimp waste flour (B3) as medium and incubated at 36 °C for 24 hours was the best medium. It had a 2.37 viability, 42.33 mg/ml biomass cell, and a pH of 2.37.

The maturation stage of Cucumis sativus is among the important factors affecting its composition and quality. Hence, this study monitored the differences in total phenolic content (TPC), antioxidant activity, pigment and colour of Keningau-grown cucumbers (Cucumis sativus L.) at two stages of maturities, namely the semi-ripe (SR) and ripe (R). The colourimetric and spectroscopic findings revealed significant differences in the assessed variables (P < 0.05) in the two growth stages except for the pigment. The colour of semi-ripe cucumbers was of lower L* (33.39 ± 4.26) and a* (−10.00 ± 1.74) mean values, while the ripe cucumbers registered the corresponding mean values of 36.71 ± 2.85 and −8.90 ± 1.85. R cucumbers gave a higher mean b* coordinate (16.38 ± 3.16) over the SR ones (14.52 ± 2.52). Compositions of pigments, namely, chlorophyll-a (SR: 4.86 ±0.01 μg/mL, R: 3.55 ± 0.00 μg/mL), chlorophyll-b (SR: 2.12 ± 0.02 μg/mL, R: 1.79, 0.02 μg/mL) and total chlorophyll were higher in SR (6.98 ± 0.02 μg/mL) than R ( 5.34 ± 0.02 μg/mL) cucumbers, except for the composition of carotenoids (SR: 0.82 ± 0.01 μg/mL, R: 1.78 ± 0.01 μg/mL). The TPC in SR was higher (424.21± 5.32 mg/g) than the R ones (185.51±4.62 mg/g), with the corresponding antioxidant activity (IC50) for SR and R at 157.98 ± 1.57 and 191.66 ± 2.58 μg/mL, respectively. TPC and antioxidant activity between the SR and R cucumbers were negatively correlated (−0.992), which meant that not all phenolic compounds were involved in free radical scavenging.

Thermoplastic starch composites have attracted significant attention due to the rise of environmental pollutions induced by the use of synthetic petroleum-based polymer materials. The degradation of traditional plastics requires an unusually long time, which may lead to high cost and secondary pollution. To solve these difficulties, more petroleum-based plastics should be substituted with sustainable bio-based plastics. Renewable and natural materials that are abundant in nature are potential candidates for a wide range of polymers, which can be used to replace their synthetic counterparts. This paper focuses on some aspects of biopolymers and their classes, providing a description of starch as a main component of biopolymers, composites, and potential applications of thermoplastics starch-based in packaging application. Currently, biopolymer composites blended with other components have exhibited several enhanced qualities. The same behavior is also observed when natural fibre is incorporated with biopolymers. However, it should be noted that the degree of compatibility between starch and other biopolymers extensively varies depending on the specific biopolymer. Although their efficacy is yet to reach the level of their fossil fuel counterparts, biopolymers have made a distinguishing mark, which will continue to inspire the creation of novel substances for many years to come.

SummaryThe search for hard fats is increasing by the day due to their demand for industrial purposes. Rambutan seed fat (RSF) was fractionated prior to investigate the melting and crystallisation behaviours, triacylglycerols (TAGs), and morphology using different chromatographic and thermal techniques. The increasing trends were observed for high‐melting symmetrical monounsaturated TAGs such as 1,3‐distearoyl‐2‐oleoyl‐glycerol and 1‐palmitoyl‐3‐stearoyl‐2‐oleoyl‐glycerol in both solid fractions upon fractionation. The solid fractions (F1‐S) and (F2‐S) exhibited small peaks towards low melting area and big peaks towards high melting area with the offset temperatures of 35.29–48.75 °C and 43.58–52.70 °C with significantly higher enthalpies (93.49 and 105.13 J g−1) upon fractionation. F2‐S showed the densely packed microstructure compared to that of crude RSF and F1‐S. Based on the thermal behaviours as well as morphology of RSF fractions, cocoa butter improver could be prepared that has the potential to be utilised in chocolate manufacturing in tropical countries.

This research was done to optimize the influence of various egg albumin (EA) concentrations of 2, 4, and 6% as a foaming agent and whipping times of 5, 10, and 15 minutes, on physicochemical and antioxidant properties of plum powder produced using response surface methodology (RSM). Physical properties of the foam such as density, porosity, and expansion were determined. After drying and powder manufacturing, physical properties, namely, the water absorption index (WAI) and water solubility index (WSI), as well as chemical characteristics such as pH, titratable acidity, and browning index, were assessed. Finally, antioxidant capabilities such as the total phenol content (TPC), DPPH scavenging activity, beta carotene, and total flavonoid content (TFC) were measured. According to the findings, both whipping duration and EA concentration had a substantial effect on the foam forming characteristics. Foam expansion increased significantly with EA concentration and whipping time increase, but foam density exhibited an inverse relationship as expected. Increases in EA concentration and whipping duration both raised pH values whereas titratable acidity exhibited an inverse tendency as variable quantity rose. The browning index dropped as EA concentration increased. Antioxidant qualities were retained in dried sample powder as compared with the fresh sample, and they were also altered by variable changes. Overall, a 4% EA concentration for 10 to 15 minutes produced the best dehydration effects with the most antioxidant retention.

Physiochemical properties such as colour, amino acid composition, melting temperature and hydroxyproline content determines the quality of gelatin. In this study, 4% of acetic acid was used to produce gelatin powder from Pekin, Muscovy and Khaki Campbell duck feet. The duck feet gelatin powders were analysed for their physiochemical properties and compared with commercial bovine gelatin. For colour analysis, Pekin duck feet gelatin (PDFG) had the highest L* value (21.41), followed by Khaki Campbell duck feet gelatin (KCDFG, 20.57) and Muscovy duck feet gelatin (MDFG, 17.85). KCDFG and PDFG had the same a* values (redness) which was -0.05, while the a* value of MDFG was -1.49. Lastly, the b* values of duck feet gelatin powder were 6.17, 8.47 and 9.47 for PDFG, MDFG and KCDFG, respectively. Duck feet gelatin powder had a melting temperature value of 61.91°C, 48.62°C and 44.81°C for KCDFG, MDFG and PDFG, accordingly. PDFG had the highest hydroxyproline content, which was followed by KCDEG and MDFG with the values of 9.15, 8.00 and 7.63 g/100g, respectively. The main amino acids present in the duck feet gelatin powder were glycine (21.73%, 13.62%, 13.46% and 15.33%), proline (13.08%, 8.71%, 8.39% and 9.34%), hydroxyproline (12.57%, 8.05%, 7.84% and 9.39%) and alanine (8.79%, 5.77%, 6.03%, 6.65%) for CBG, KCDFG, MDFG and PDFG, respectively. Furthermore, the lowest amino acids observed were tyrosine, histidine, methionine and isoleucine. No trace of cysteine was observed. Pekin duck feet produced the best quality gelatin compared to Khaki Campbell and Muscovy duck feet.

Background: Global demand for cocoa butter (CB) product is rising, but the production of CB does not meet the demand, and the availability of this fat is also limited. CB has specific melting properties, and the blooming effect causes defect in its physical properties. The blending of fat is one of the modification methods that offer new functional CB alternatives (CBAs) that can enhance the properties of CB and be applied as substitutes in the food industry. Scope and approach: This review describes the current trends in blending the pure or modified vegetable fats and oils for CBAs production and summarises the characteristics of the blended substances. Typical and recent fats and oils used for CBAs production, including mango seed fat, bambangan kernel fat, shea butter, kokum butter, sunflower stearin and palm oil fractions such as palm oil mid fraction and palm stearin are highlighted. The potential application of the blended fat as CBAs and the changes in their physicochemical, thermal and morphological behaviour are discussed. Key findings and conclusions: The blended fats and oils produced from different sources greatly resemble the characteristics of commercial CB with improved thermal and bloom properties. Thus, the blending processes facilitated the application of various vegetable fats and oils as CBAs to improve the physical quality of the final product in the manufacture of chocolates and confectioneries.

Background: Rambutan (Nephelium lappaceum L.) is an important commercial fruit in southeast Asia and is gaining more attention in recent years because it is juicy and sweet and has a refreshing flavour and an exotic appearance. It is commercialized for fresh consumption and is industrially processed as canned fruit, juices, jams, jellies, marmalades, and spreads. The seed is a major co-product of this industry and is worthy of attention for industrial applications and their feasibility. Scope and approach: This review describes the composition of the rambutan seed, which is examined from a critical interpretation regarding the suitable use of this co-product. This review also compares the total yield, physicochemical and thermal properties of its fat for the purpose of evaluating the potential of this fruit co-product as a source of natural edible fat with potential industrial uses. Key findings and conclusions: Rambutan seed is a major co-product of the industry that has high premium-grade fat, protein, carbohydrate, fibre, antioxidants, and phenolic content and that can be used in several segments of the food, pharmaceutical, and cosmetic industries. Rambutan seed powders are also used as local medicine (they contain antidiabetic compounds) in Malaysia. To determine the effectiveness of raw rambutan seeds in treating diseases, in vivo and human clinical studies should be performed. Research should also continue to determine if rambutan seed fat can be fractionated, chemical and enzymatic interesterified, and blended with other fats to make cocoa butter alternatives. Comprehensive studies are needed on rambutan seed to explore more potential industrial applications.

The application of pre-treatment on oilseeds prior to extraction process may exert undesirable impact towards the quality of oils as well as microstructures of seed. The objectives of this study were to evaluate the effects of three drying methods on the microstructures of rambutan seeds and its effects on physicochemical properties of rambutan seed fat (RSF). The fats that being pre-treated with three different drying methods showed shrinkage or alteration of porous structure in terms of size, shape, and diameter. The differences between the RSF pre-treated with oven-, freeze-, and cabinet drying RSF were in fatty acids (oleic and arachidic acids), and free fatty acid (1.56–1.80 mg KOH/g fat). From the results obtained, the useful information regarding to the effects of pre-treatment on RSF, which is a potent ingredient to be used as a cocoa butter substitute in the formulation of chocolate in the confectionery industries. Moreover, the outcomes of this work able to provide information for better grasp about the correlation of drying methods and quality of RSFs, as well as its applications in other food industries.