The main objective of this work is to improve the physical properties of lyophilized calcium (Ca)-alginate beads as a carrier material for the stabilization of encapsulated living cells. Improvements in the sphericity, flowability and mechanical strength of the dried beads were attributed to the filler, which provided structure and reinforcement to the Ca-alginate hydrogel networks, as verified by X-ray microtomography and scanning electron microscopy. A quantitative analysis of the micro-images revealed the less porous nature of the alginate-starch beads compared to the control. The beads with filler were also found to be less hygroscopic. The results also show that the cells encapsulated within the beads with reduced porosity and hygroscopicity were clearly more stable during lyophilization and storage than the control. In conclusion, the qualities of the alginate beads were improved by incorporating the solid filler, and the filler had a significant influence on cell viability during lyophilization and storage.

a b s t r a c tThe objective of this study was to evaluate the relationship among food safety knowledge, attitude and behavior in Bum Bum Island community, Semporna, Sabah. Proportional stratified sampling method was used in this survey. A total of 250 respondents were selected randomly from ten villages in Bum Bum Island. Face-to-face interview was conducted to complete the questionnaire. In general, respondents exhibited average food safety knowledge level especially in their awareness of personal hygiene and kitchenware hygiene. Food safety attitude of the community was found strongly affected their food safety behavior in positive way, which was proven by the highest standard b among variables tested (b 1 ¼ 0.885, p < 0.05). However, food safety knowledge was negatively affected the food safety behavior of the respondents (b 1 ¼ À0.128, p < 0.05). Our result confirmed that Structural Equation Modeling (SEM) was successfully used to model the relationship among food safety knowledge, attitude and behavior.

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Corn starches with different amylose-to-amylopectin ratio (waxy, normal, Hylon V, and Hylon VII) were treated with five doses of gamma irradiation (1, 5, 10, 25, and 50 kGy). The effects of gamma irradiation on the physicochemical properties of starch samples were investigated. Waxy samples showed an increase of amylose-like fractions when irradiated at 10 kGy. The reduction in apparent amylose content increased with amylose content when underwent irradiation at 25 and 50 kGy. Low amylose starches lost their pasting ability when irradiated at 25 and 50 kGy. Results from thermal behavior and pasting profile suggested that low level of cross-linking occurred in Hylon VII samples irradiated at 5 kGy. Severe reduction in pasting properties, gelatinization temperatures and relative crystallinity with increasing irradiation intensity revealed that waxy samples were affected more by gamma irradiation; this also indicated amylopectin was the starch fraction most affected by gamma irradiation. Alteration level was portrayed differently when different kind of physicochemical properties were investigated, in which the pasting properties and crystallinity of starches were more immensely influenced by gamma irradiation while thermal behavior was less affected. Despite the irradiation level, the morphology and crystal pattern of starch granules were found remain unchanged by irradiation.

Background Rural coastal communities in Sabah are still overly represented in the hardcore poor economic status. The aim of this study was to determine the prevalence of hypertension, diabetes mellitus and hypercholesterolemia among adults, in relation to economic status. Methods A cross-sectional study using stratified random sampling was conducted in seven coastal villages in Semporna, Sabah: Kabogan Laut, Salimbangun, Pekalangan, Pokas, Tampi-Tampi Timbayan, Sum Sum and Selinggit. Socio-demographic data were obtained via interviewer administered questionnaires in Sabah Malay creole. Anthropometric measurements, blood pressure, fasting blood glucose and blood lipids were obtained. Results A total of 330 adults (133 males, 197 females) completed the study. Mean age was 43.7 ± 15.8 years. Most participants (87%) were living below the Poverty Line Income. Median per capita household income was RM83.33/month (≈ USD20/month). The number of newly diagnosed cases of hypercholesterolemia was 40.6%, diabetes mellitus was 5.8%, and hypertension was 24.5%. Adults from the hardcore poor economic status (household income ≤RM760/month (≈USD183/month) were the most represented in those who did not have a blood pressure, blood sugar and blood lipids check in the 12 months preceding the study (Χ 2 , p < 0.01). Adults from hardcore poor economic status were also the most represented in undiagnosed hypertension and uncontrolled blood pressure among those diagnosed (Χ 2 , p = 0.013). Among diabetics from the hardcore poor group, the undiagnosed fasting blood glucose was 11.2 ± 4.5 compared to 5.1 ± 0.6 mmol/L for diagnosed diabetics (p < 0.001). Among hypercholesterolemics from the hardcore poor group, total cholesterol and LDL cholesterol values were significantly higher in the undiagnosed group compared to the diagnosed group (p < 0.001). Conclusion Many people in this rural coastal community were unaware that they had high cholesterol level (40.6%) and elevated blood pressure (24.5%). Routine health check is not common among low income adults in rural coastal communities in Semporna. The findings suggest public health initiatives should emphasize access to and the necessity of routine health checks for those aged 40 years.

Five species of edible wild mushrooms were selected to determine the proximate composition, vitamins (retinol, α-tocopherol, γ-tocopherol, thiamin, riboflavin, and ascorbic acid) and mineral contents (Fe, Zn, Co, Ca, Mg, K, and Na), antioxidant activity, and total phenolics. Hygrophorus sp. showed significant higher ( p<0.05) fat content as compared to other wild mushrooms with the mean value of 6.57%. However, Polyporus tenuiculus was found to be a good source of fiber while Hygrocybe sp. was good in α-tocopherol among the mushrooms tested. The iron and calcium contents were the highest in Hyrocybe (175.64 μg/g) and Hygrophorus sp. (81.70mg/100g) respectively. The in vitro antioxidant activities of petroleum ether (PE) and methanolic extracts of the edible wild mushrooms were comparable to the cultivated oyster mushroom. The radical scavenging activity was highest for PE extract of Pleurotus sp. (85%) while methanolic extract of Hygrocybe sp. exhibited the highest (94%) chelating effect, in correlation with its significantly higher ( p<0.05) phenolics content (42.21 mg GAE/g extract). In conclusion, edible wild mushrooms can be an excellent source of micronutrients and antioxidant components.

Cocoa butter improver (CBI) is typically composed of high melting symmetrical triacylglycerols (TAGs) that aid in the hardness of chocolate products in tropical/subtropical regions. High-melting symmetrical TAG (1,3-di-stearoyl-2-oleoyl-glycerol, SOS) rich fats were produced by two-stage acetone fractionation. Different chromatographic and thermal techniques were used to determine TAGs, thermal properties, and polymorphic behavior of each bambangan kernel fat (BKF) fraction. The first (S-1) and second (S-2) stearins composed of 55.83% and 64.70% symmetrical SOS were the valuable CBIs produced from the fractionated BKF. The stearin fractions also melted and crystallised rapidly at high temperatures with one maximum peak starting at 20.30-21.74 °C and ending at 38.72-42.45 °C (melting), and another starting at 17.05-18.46 °C and ended at 5.63-8.20 °C (crystallisation). In comparison with pure BKF and commercial cocoa butter (CB), the stearins showed sharper melting curves and higher melting properties. The stearins also exhibited β-polymorphic form which was similar to that of CB. Results suggested that the stearins were suitable to be applied as CBI to improve the melting properties and the availability of confectionery products in tropical/subtropical countries.