International Journal of Food Science

The aim of this study was to determine the in vitro antioxidant potential of four extruded and domestically prepared composite flour formulations developed by composting selected locally available grain varieties in Sri Lanka. The potential of the flour extracts to scavenge free radicals were evaluated by performing DPPH, ABTS, and FRAP assays. Furthermore, the antimicrobial activities of the flour formulations against selected Gram-positive and Gram-negative pathogenic microorganisms were comparatively evaluated using agar well diffusion and disk diffusion assays. Ethanol and water extracts of the samples were evaluated for their antimicrobial potential. The results showed that extruded samples possessed high antioxidant properties than samples prepared using the conventional cooking. Furthermore, the antioxidant potential of the formulations evaluated using different assays was strongly correlated. Moreover, the formulations reported positive antimicrobial potential against tested Gram-negative and Gram-positive bacteria. The ethanol extracts of flour formulations exhibited higher susceptibility to tested microbes than that of water extracts while agar well diffusion resulted significantly high inhibition against pathogenic bacteria than that of agar disk diffusion method (). In overall, the highest inhibition zone of 17.64 mm was depicted by F₄ against Salmonella, while the lowest diameter of 6.09 mm was depicted by F₁ against Listeria. In conclusion, the developed flour formulations contained natural antimicrobial agents which can combat common food spoilage and pathogenic bacteria and can be promoted as value-added products with health benefits beyond nutrition.

The use of food and agricultural waste-derived carboxymethyl cellulose (CMC) has become of interest due to their biodegradability and cost-effectiveness. In the current research, cellulose was extracted from broccoli stems to produce carboxymethyl cellulose using a carboxymethylation reaction via chloroacetic acid (CAA) and sodium hydroxide (5-10 M). The effects of different synthesis conditions on the degree of substitution (DS) and viscosity of the synthesized CMC powder were investigated. The mechanical properties, water vapor permeability (WVP), and colour of CMC films were also evaluated. The results showed that CMC with the highest DS value (0.60) and the highest viscosity of 0.5 Pa·s could be synthesized from broccoli stems at a concentration of 7.5 M NaOH and a cellulose-to-chloroacetic acid ratio of 1 : 1.2. At CMC concentration of 4 g/100 mL with 0.8 g/100 mL of glycerol, the films had the highest tensile strength (31.91 MPa), whereas with 1.2 g/100 mL glycerol, more flexible films with elongation at break of 27.56% were produced. CMC films with the highest WVP ( gm²·mmHg^-1/day) were made with 6 g/100 mL of CMC and 1.8 g/100 mL of glycerol. This research proposes a new source of cellulose to produce biodegradable packaging materials to initiate a practical basis for food waste reuse.

Indonesia has abundant traditional fermented food with various lactic acid bacteria (LAB), which can be developed into probiotics for pharmaceutical and functional food and feed products. This research is aimed at (1) obtaining and identifying LAB isolates and (2) studying the microbiome (bacterial diversity and abundance) of spontaneously-fermented traditional foods of Kalimantan Island, Cincalok, Tempoyak, and Mandai. To obtain LAB isolates, food samples were serially diluted and inoculated on MRS agar that contained 1% CaCO₃ (MRSA). Isolates forming clear zones were purified and identified by DNA barcoding. The microbiome was studied using genomic-sequencing techniques and analysed for taxonomic composition. Seven pure isolates were obtained from Cincalok, two Tempoyak, and one Mandai. DNA barcoding revealed that the Cincalok seven isolates were Staphylococcus carnosus (strain HSP-S16), Tetragenococcus halophilus (FSB201), Corynebacterium phoceense, Vagococcus vulneris (SS1995), Enterococcus faecalis (S11-6), Pisciglobus halotolerans (C01), and Priestia filamentosa (P3.1); two from Tempoyak, Levilactobacillus brevis (E1D3BL1) and Lactiplantibacillus plantarum (UMCC-2996); and one from Mandai, Staphylococcus cohnii (XAAS.x13; non-LAB). The T. halophilus, E. faecalis, P. halotolerans, L. brevis, and L. plantarum belong to LAB. The P. halotolerans from Cincalok and non-LAB in these three fermented foods were the first documented report. The microbiome revealed the dominance of Firmicutes phyla in the fermented foods, with 93% in Cincalok, 89.94% in Tempoyak, and 60.32% in Mandai. On the genus level, Cincalok was dominated by Tetragenococcus 40.33%, Anaerococcus 23.29%, Vagococcus 9.27%, and Lactobacillus 6.84%. Meanwhile, Tempoyak was dominated only by Lactobacillus 89.94%. Mandai were dominated by Lactobacillus 31.97%, Proteus 17.14%, Aerococcus 16.85%, Mangrovibacter 15.15%, and Vagococcus 6.2%. However, Mandai’s microbiome LAB was not culturable/isolated on MRSA. The plausibility is that those unculturable LAB require coculturing with other bacteria and additional media components to grow on MRSA. This study is the first report regarding the microbiome of Cincalok, Tempoyak, and Mandai, along with their culturable LAB isolates.

Pentadesma butyracea seed butter or fat (PBSB) is a vegetable fat extracted from the seeds of the P. butyracea plant. The butter has potential use in the food, pharmaceutical, and cosmetic industries. The study investigated traditional PBSB processing methods in Ghana and evaluated their effects on yield, physicochemical parameters, and fatty acid composition. Four traditional extraction methods were identified and evaluated, and these methods are direct wet extraction of PBSB from a fresh mixture of the seed paste and water (DEW); wet extraction of PBSB from a 12-hour fermented mixture of the seed paste and water (FWO); direct wet extraction of PBSB from a fresh mixture of the seed paste, salt, and water (DES); and wet extraction of PBSB from a 12-hour fermented mixture of the seed paste, salt, and water (FSO). Results of physicochemical properties of the PBSB samples showed moisture content of 0.06-0.07%, free fatty acid of 1.38-2.43%, iodine value of 56.50-56.85 Wijs, peroxide value of 5.58-8.52 mEq/kg, relative density of 0.91, refractive index of 1.462-1.464, percent impurities of 0.015-0.017%, saponification value of 165.57-178.02 mg KOH/g, and percent unsaponifiable matter of 2.60-3.18%. The PBSB yield varied in the range of 21.68-26.97%, with the highest average butter yield observed for FWO. Seventeen fatty acids were characterized in the PBSB samples, and they included ten saturated fatty acids, five monounsaturated fatty acids, and two polyunsaturated fatty acids. Key fatty acids found in the PBSB samples were oleic acid (51.21-51.31%), stearic acid (43.22-43.33%), palmitic acid (2.91-3.07%), linoleic acid (0.49-0.51%), linolenic acid (0.12-0.20%), and arachidic acid (0.14-0.15%). PBSB samples produced by the various traditional extraction methods in Ghana recorded similar physicochemical characteristics as unrefined shea butter per the Regional Standard for Unrefined Shea Butter (CXS 325R-2017) as well as Cook Brand Margarine, a common commercial baking fat, and thus, their potential food application such as an alternative shortening/ingredient could be explored in a future study.

Esan fermented fish sausage (EFFS) has an unappealing off-white color. The incorporation of an appropriate amount of red yeast rice (RYR) and the selection of an optimal fermentation period may yield visually appealing, high-quality sausages. This study is aimed at investigating the effects of different RYR levels (0, 0.35, and 0.7%) and fermentation periods (0, 2, 4, and 6 days) on the quality parameters of EFFS. The following parameters were examined for raw EFFS: CIE color values (, , and ), microbial analyses (total viable count, lactic acid bacteria, and yeast and mold counts), titratable acidity (TA), pH, weight loss, cooking loss, texture profile analysis (TPA), and sensory evaluation (color, odor, hand-feel texture, overall acceptability, and overall preference ranking). The quality parameters of the cooked EFFS were CIE color values and sensory evaluation (color, odor, mouthfeel, texture, flavor, overall acceptability, and overall preference ranking). The results showed that 0.35 and 0.7% RYR increased the (red/green) values of raw and cooked EFFS but decreased the (lightness) and (yellow/blue) values. These RYR levels significantly improved the sensory color, overall acceptability, and overall preference ranking of the raw and cooked EFFSs. However, no statistical differences were observed between the effects of 0.35 and 0.7% RYR. RYR levels did not affect the microbial analyses, TA, pH, weight loss, cooking loss, or TPA. Moreover, they had no effect on the odor and hand-feel texture of raw EFFS, or the odor, mouthfeel texture, or flavor of cooked EFFS. Therefore, RYR supplementation improved the color quality of the EFFSs without altering the other quality parameters, with 0.35% RYR deemed optimal. Moreover, the fermentation period significantly influenced most quality parameters, except CIE color values and sensory color perception of raw and cooked EFFSs. Most sensory parameters improved by day 2, remained unchanged until day 4, and then deteriorated on day 6.

Present study investigates 39 brands of candies, chocolate, and litchis, purchased from Dhaka City, Bangladesh, for their moisture content, sulphated ash value, heavy metal, and bacterial contamination. All the brands showed moisture content (0.64%-4.775%) within the BSTI range, but sulphated ash values (18.80%-25.72%) were beyond the accepted value. Pb, Cd, Ni, and Cr ranged from 0.24-2.40 μg/g, 0.071-0.44 μg/g, 0.38-48.10 μg/g, and 0.50-12.79 μg/g, respectively, in the tested brands. Most of the brands contained Pb and Cd beyond the acceptable limits of WHO/FDA. Pb (2.24-2586.75 μg/g) was found in high concentration in the packaging of most brands, and Ni and Cd ranged from 2.10-108.05 μg/g and 1.68-45 μg/g, respectively. Bacterial presence was found in 15 brands, and 4 of them had a total aerobic bacterial count of >1 log CFU/g. Consumption of such contaminated confectionaries holds significant public health risks, specially in children, and demands necessary precautionary steps.