Saponins, a second metabolites mainly derived from plant materials, have been used extensively in drug-related industry due to the pharmaceutical properties. These have driven the emergence of various new extraction technologies with the main purpose to optimize the yield in order to accommodate the recent need. The plants containing saponins are discussed, and their pharmaceutical properties and applications in food are highlighted. This review focuses on the saponin extraction with emphasis on conventional and green technology techniques employed in previous works by relating to their specific objective in each study. The quantification methods of saponins yield, i.e., spectrophotometric and chromatographic, are summarized and discussed. In addition, this review aims to provide a point of reference to researchers who wish to design experiment to suit their particular objective in swift.
Recent rapid growth of the world's population has increased food demands. This phenomenon poses a great challenge for food manufacturers in maximizing the existing food or plant resources. Nowadays, the recovery of health benefit bioactive compounds from fruit wastes is a research trend not only to help minimize the waste burden, but also to meet the intensive demand from the public for phenolic compounds which are believed to have protective effects against chronic diseases. This review is focused on polyphenolic compounds recovery from tropical fruit wastes and its current trend of utilization. The tropical fruit wastes include in discussion are durian (Durio zibethinus), mangosteen (Garcinia mangostana L.), rambutan (Nephelium lappaceum), mango (Mangifera indica L.), jackfruit (Artocarpus heterophyllus), papaya (Carica papaya), passion fruit (Passiflora edulis), dragon fruit (Hylocereus spp), and pineapple (Ananas comosus). Highlights of bioactive compounds in different parts of a tropical fruit are targeted primarily for food industries as pragmatic references to create novel innovative health enhancement food products. This information is intended to inspire further research ideas in areas that are still under-explored and for food processing manufacturers who would like to minimize wastes as the norm of present day industry (design) objective.
Chili shrimp paste (CSP) is an exotic traditional Southeast Asian condiment prepared using mainly fresh chilies and fermented shrimp paste (belacan) which attributed to strong pungent fishy odor. This study aims to evaluate the effectiveness of electron beam irradiation (EBI) exposure on CSP for microorganisms decontamination, and its physicochemical qualities changes. Changes in capsaicinoid contents and volatile compounds were analyzed using HPLC and GC-MS. Mesophilic bacteria, yeast, mold and pathogenic Enterobacteriaceae decreased as irradiation dose increasing from 0 to 10kGy. EBI at 10kGy effectively decontaminated the samples with no significant effects on phenolic and capsaicinoids contents compared to the fresh samples. From 24 compounds, irradiated CSP retained 23 volatile compounds, while thermally treated CSP has only 19 compounds. EBI at 10kGy is effective for decontamination in CSP with lesser destructive effect on volatile compounds and texture compared to thermal treatment.
The effects of marination on weight gain was studied by seasoning tender block cuts of beef chuck in satay marinades at two temperatures to emulate household practices of marination process. Marinating at 4C gave a higher total weight gain, 17.05% compared to only 7.74% for marination at 25C. The weight gain reached its maximum after 2 h, and thereafter stabilized. The two models describing the weight gain as a function of marinating time, y = 3lnx + 12.5 and y = 13.5x0.15, had a R2 of 0.825 and 0.797, respectively. In predicting meat tenderness using the Warner‐Bratzler shear force values, a strong positive correlation with the cooking loss (P < 0.01) and a negative correlation with the weight gain (P < 0.05) illustrated the importance of cooking loss or water enhancement in affecting tenderness of cooked beef.
PRACTICAL APPLICATIONS
The physical changes accounted by the marination process of meat are important in drawing its textural and eating qualities. This investigation measures the effects of marinating temperature and time on three most commonly evaluated physical properties of meat, i.e., the weight gain, cooking loss and the Warner‐Bratzler shear force values. The statistical modeling approach used and the correlation studies performed are beneficial in terms of providing stronger evidence of the trend and thus allow predictions to be made during processing and preservation of meat.
Consumable plant oils had been related with highly nutritional content and antioxidant source that provide crucial health benefits. Hence, in this study a series of experimental work and analysis were conducted to evaluate the practicability and the properties of oil extraction from seeds of calamansi (Citrofortunella microcarpa), roselle (Hibiscus sabdariffa), and jackfruit (Artocarpus heterophyllus). The yield, antioxidant activities, iodine value, saponification value, and peroxide value of extracted seed oils were studied. Results obtained shown that among the three seeds species, calamansi seeds resulted in the highest yield of 32.7%, followed by roselle seeds with a yield of 11.00% and lastly, jackfruit seeds with the highest yield obtained was only 0.60%. Antioxidant activities conducted has shown that roselle with EC50 of 49.04 mg/mL has greater antioxidant properties as compared with calamansi with EC50 of 109.74 mg/mL. Iodine value determined for unheated oil has resulted in a value of 100.83 g I2/100g oil and 110.60 g I2/100g oil that has classified roselle and calamansi seeds oil under the non-drying oil categories and heating effect shown a slight decrease in the iodine value due to loss of unsaturation within the oil. Both calamansi and roselle seed oils did not show significance reduction in saponification value upon heating. Peroxide value for roselle and calamansi seeds oil under unheated condition was determined to be 10.36 meq/kg and 24.86 meq/kg respectively.
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