Dzulkifly Mat Hashim

Potential of chicken by-products as sources of useful biological resources.

By-products from different animal sources are currently being utilised for beneficial purposes. Chicken processing plants all over the world generate large amount of solid by-products in form of heads, legs, bones, viscera and feather. These wastes are often processed into livestock feed, fertilizers and pet foods or totally discarded. Inappropriate disposal of these wastes causes environmental pollution, diseases and loss of useful biological resources like protein, enzymes and lipids. Utilisation methods that make use of these biological components for producing value added products rather than the direct use of the actual waste material might be another viable option for dealing with these wastes. This line of thought has consequently led to researches on these wastes as sources of protein hydrolysates, enzymes and polyunsaturated fatty acids. Due to the multi-applications of protein hydrolysates in various branches of science and industry, and the large body of literature reporting the conversion of animal wastes to hydrolysates, a large section of this review was devoted to this subject. Thus, this review reports the known functional and bioactive properties of hydrolysates derived from chicken by-products as well their utilisation as source of peptone in microbiological media. Methods of producing these hydrolysates including their microbiological safety are discussed. Based on the few references available in the literature, the potential of some chicken by-product as sources of proteases and polyunsaturated fatty acids are pointed out along with some other future applications.

Differential scanning calorimetry: gelatinisation of sago starch in the presence of sucrose and sodium chloride

The effect of sucrose and sodium chloride (NaCl) on sago starch gelatinisation was investigated by differential scanning calorimetry (DSC). The gelatinisation of starch in the presence of low levels of water and high levels of sucrose was studied. The gelatinisation temperature was found to increase in the presence of sucrose, whereas the gelatinisation enthalpy was unaffected. The gelatinisation temperature range was not as broad in the presence of sucrose as without sucrose. Furthermore, the shape of the gelatinisation endotherm was changed by the addition of sucrose. The double endotherm obtained in limited water–starch systems was changed into a single endotherm, similar to the endotherm obtained in excess water–starch systems at higher temperature. DSC was also used to examine the effects of water and NaCl content on the phase transitions of sago starch. Samples were adjusted to starch–water weight ratios of 2:3 and 3:2 in NaCl concentrations from 1 to 5 M. The gelatinisation temperature of sago starch increased and then decreased as the NaCl concentration increased. NaCl created similar effects on the endotherms with excess water content and on the first endotherm with limited water content. © 1999 Society of Chemical Industry

Anti-elastase, anti-tyrosinase and matrix metalloproteinase-1 inhibitory activity of earthworm extracts as potential new anti-aging agent

OBJECTIVE To examine whether earthworms of Eisenia fetida, Lumbricus rubellus and Eudrilus eugeniae extracts have elastase, tyrosinase and matrix metalloproteinase-1 (MMP-1) inhibitory activity. METHODS The earthworms extract was screened for elastase, tyrosinase and MMP-1 inhibitory activity and compared with the positive controls. It was also evaluated for whitening and anti-wrinkle capacity. RESULTS The extract showed significantly (P<0.05) good elastase and tyrosinase inhibition and excellent MMP-1 inhibition compared to N-Isobutyl-N-(4-methoxyphenylsulfonyl)-glycylhydroxamic acid. CONCLUSIONS Earthworms extract showed effective inhibition of tyrosinase, elastase and MMP-1 activities. Therefore, this experiment further rationalizes the traditional use of this worm extracts which may be useful as an anti-wrinkle agent.

Functional Effect of Fully Hydrogenated Palm Oil-based Emulsifiers on Baking Performance of White Bread

Breadmaking experiments were undertaken to investigate the effect of addition of selected fully hydrogenated palm oil-based emulsifiers (DATEM, SSL and DMG) on the baking performance of open top white breads in terms of volume, oven spring, weight, density, color, crumb texture and shelf life using the strong and weak flours. The bread samples were prepared using straight dough method with standardized formulation for every experiment except varying six usage levels of emulsifier from 0.0% (control sample) up to 1.25% based on flour weight. The properties of bread were objectively measured and quantitatively analyzed using analysis of variance (ANOVA) with 5% significance level. Emulsifier performed most effectively at a usage level of 0.50% of flour weight. DATEM was effective as volume and oven spring improver while SSL was effective in improving crumb texture. As overall, emulsifier added breads had larger volume, higher oven spring, lower weight and density, whiter color, finer crumb texture and longer shelf life compared to control breads. The improvement in baking performance with added emulsifier was more prominent for the strong flour compared to weak flour.

RP-HPLC method using 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate incorporated with normalization technique in principal component analysis to differentiate the bovine, porcine and fish gelatins

The amino acid compositions of bovine, porcine and fish gelatin were determined by amino acid analysis using 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate as derivatization reagent. Sixteen amino acids were identified with similar spectral chromatograms. Data pre-treatment via centering and transformation of data by normalization were performed to provide data that are more suitable for analysis and easier to be interpreted. Principal component analysis (PCA) transformed the original data matrix into a number of principal components (PCs). Three principal components (PCs) described 96.5% of the total variance, and 2 PCs (91%) explained the highest variances. The PCA model demonstrated the relationships among amino acids in the correlation loadings plot to the group of gelatins in the scores plot. Fish gelatin was correlated to threonine, serine and methionine on the positive side of PC1; bovine gelatin was correlated to the non-polar side chains amino acids that were proline, hydroxyproline, leucine, isoleucine and valine on the negative side of PC1 and porcine gelatin was correlated to the polar side chains amino acids that were aspartate, glutamic acid, lysine and tyrosine on the negative side of PC2. Verification on the database using 12 samples from commercial products gelatin-based had confirmed the grouping patterns and the variables correlations. Therefore, this quantitative method is very useful as a screening method to determine gelatin from various sources.

Effect of packaging shape and storage on the keeping quality of mineral water and a development of water-Treatment device.

A notable change of quality and increase in the cost of water-treatment devices has resulted from the current watertreatment and packaging techniques in the food industry. Because of these factors, efforts to discover alternative, less stringent packaging techniques have taken a place of high priority in food science. Pyramidal food packages are capable of altering the crystallization mode of water’s mineral content. The effects of pyramidal and square packaging shapes on mineral water were studied by examining ice surface morphology. Ice surface morphology was examined by variable pressure scanning electron microscopy VP-SEM. The pyramid shaped package promotes the formation of filament-shaped crystals, and reduction of solid substrate-bound crystals. These results provide evidence that a pyramidal package acts to structure water and mineral particles in an ordered manner.

Lard Detection in Edible Oil Using Dielectric Spectroscopy

Food adulteration is the process of adding or mixing of substance(s) that should not be into food products for financial gain or other motives. Food adulteration is a serious problem worldwide not just because it is a fraud to consumer, but it can also harm the health and causes serious consequences to the well being of people. Among the food products, edible oil has been identified as the top ingredient involved in food fraud. Studies show that adulteration in fats and oils are mainly economically motivated and in some cases intended to enhance food flavor. In general, adulteration of edible oil causes two great concerns to the consumer. First, it concerns consumers that practice vegetarian diet or followers of religions that prohibit from consuming pig, pork or any of its products. Second, it may cause serious health related issues particularly those who have allergies to certain types of substances or consumers who suffer coronary disease. Several conventional techniques have been utilized in order to study food adulteration particularly on fats and oil, such as polymerase chain reaction, differential scanning calorimetry, electronic nose and chromatography. Until recently, dielectric spectroscopy technique that have been widely used to analyze food products, attain research community’s attention in the study of adulteration on fats and oil. In this chapter, a review on conventional techniques and dielectric spectroscopy approach for analyzing food products are presented. In particular, a review on dielectric spectroscopy to study adulteration in fats and oils and recent work on lard detection at both low and high frequency range are discussed. Results show that dielectric sensing can be a great technology to detect lard adulterated edible oil and applying data analysis technique can further enhance the detection ability.

The Effect of Packaging Shape on the Distribution of Electric and Magnetic Fields and SAR Induced in 3D Models of Water Containers

In this study, two software packages using different numerical techniques FEKO 6.3 with Finite-Element Method (FEM) and XFDTD 7 with Finite Difference Time Domain Method (FDTD) were used to assess exposure of 3D models of square, rectangular, and pyramidal shaped water containers to electromagnetic waves at 300, 900, and 2400 MHz frequencies. Using the FEM simulation technique, the peak electric field of 25, 4.5, and 2 V/m at 300 MHz and 15.75, 1.5, and 1.75 V/m at 900 MHz were observed in pyramidal, rectangular, and square shaped 3D container models, respectively. The FDTD simulation method confirmed a peak electric field of 12.782, 10.907, and 10.625 V/m at 2400 MHz in the pyramidal, square, and rectangular shaped 3D models, respectively. The study demonstrated an exceptionally high level of electric field in the water in the two identical pyramid shaped 3D models analyzed using the two different simulation techniques. Both FEM and FDTD simulation techniques indicated variations in the distribution of electric, magnetic fields, and specific absorption rate of water stored inside the 3D container models. The study successfully demonstrated that shape and dimensions of 3D models significantly influence the electric and magnetic fields inside packaged materials; thus, specific absorption rates in the stored water vary according to the shape and dimensions of the packaging materials.