Co-doped Fe-MOF bimetallic organic framework materials at different ratios were synthesized based on the solvothermal method, and we evaluated their morphological characteristics by modern analytical methods such as SEM, XRD, FT-IR, and isotherm of nitrogen adsorption-desorption (BET). The specific surface area of the 0.3 CoFe-MOF sample (280.9 m2/g) is much larger than the Fe-MOF and samples at other ratios. The post-synthesized materials were evaluated for their ability to absorb various dyes, including Methylene Blue (MB), Methyl orange (MO), Congo red (CR), and Rhodamine (RhB), and evaluated for the effects of pH, the initial concentration of the dye solution, time, and dose of adsorbent. The results show that the 0.3 CoFe-MOF material has a high adsorption capacity that is superior to both the original Fe-MOF and the CoFe-MOFs at other ratios. The highest adsorption capacity of MB dye by 0.3 CoFe-MOF reaches up to 562.1 mg/g at pH 10, the initial concentration of MB of 200 mg/L, after 90 min. The charged properties of the dyes and the charged nature of the bimetallic organic frameworks are best demonstrated through the adsorption of dye mixtures. The adsorption efficiency on the mixed system of cationic (MB) and anionic (MO) dyes yielded the highest removal efficiency of 70% and 81%, respectively, after 30 min. Therefore, the research has opened up the potential application of M/Fe-MOF modified materials and CoFe-MOF in organic dyes adsorption in wastewater treatment for environmental protection.

Soursop fruits comprise many bioactive compounds that potentially support human health. The processing method dramatically affects the antioxidant activity found in the soursop fruit. This study aimed to explore the effects of preheating treatment approaches (steam blanching, hot water blanching, and microwave‐assisted blanching) on the physiochemical properties of soursop fruit. The changes in colors, total ascorbic acid, and total phenolic content were based on the variations in surveyed parameters including treatment time 2–4–6–8 min, temperature 60–70–80–90°C (blanching hot water), and capacity 150–300–450–600 W (blanched by microwave). About 59.57% of total phenolic content and 64.07% of total ascorbic acid were retained after 8 min of blanching, 17.97% of total phenolic content and 31.42% of total ascorbic acid remained after blanching at 90°C, whereas the microwave‐assisted blanching at 300 W was found to retain over 70% of total phenolic content and about 50% of total ascorbic acid. The evaluation results showed the total phenolic content loss was hindered by using microwave‐assisted blanching at 150 W for 2 min. The color changes (darken conversion) were significantly affected by the prolonged processing time, increasing the total different color value compared to the control sample. These databases provide insight into the blanching processes, which are considered intermediate stages for many food products. Novelty impact statement The databases included in the study provide an unbiased view of the blanching methods. The suitable method helps inactivate the browning enzyme, retaining the maximum color and nutritional content compared to the original sample. Furthermore, from these process parameters, it is possible to make different related products such as soursop tea, which offers excellent economic potential.

The pomelo flavedo extract (PFE) from the pomelo peel (an agricultural waste) is well known with many functional properties. In this study, the incorporation of PFE into the bio-based polymer (pectin) for the formulation of the coating film was generally developed. The PFE showed a very high inhibitory effect against Pseudomonas aeruginosa (9.22 ± 0.37 mm of inhibition zone diameter), whereas Escherichia coli was found to be resistant to the PFE treatment. The incorporation of varying PFE contents into the pectin film with glycerol as a plasticizer for developing PFE-Gly-Pectin composite film and its effect on the film performance was investigated. PFE was found to reduce the swelling degree and increase the solubility of the Gly-Pectin film as well as increase the flexibility of the resulting film. However, the molecular structure, structural morphology, and contact angle of the Gly-Pectin film were insignificantly affected by the presence of PFE. The composite film at the PFE:Pectin ratio of 3.4 g/g was selected for the preliminary preservation of jackfruit bulbs which was stored at ambient temperature. As a result, coated jackfruit bulbs appeared to maintain a better quality after 3 days with an alleviated change in weight loss, color parameters, and total soluble solids, whereas the uncoated jackfruits showed signs of spoilage on Day 2 of the storage period. Therefore, the PFE conjugated pectin film suggested potential in the preservation of food materials.

Background: γ-aminobutyric acid produced from lactic acid bacteria can be an ideal component in food products due to its health functional properties. Objective: This study aimed to isolate lactic acid bacteria (LAB) with the capacity of producing γ-aminobutyric acid (GABA) and evaluated its antimicrobial activities and application of Nem Chua (the traditionally fermented meat product). Methods: LAB strains from 7 types of Nem Chua products were isolated and evaluated for their GABA-producing and antibacterial capacities. The Nem Chua product was prepared from the selected GABA-producing LAB strain and evaluated for its GABA content, pH, and lactic acid levels. Results: Six strains (CP2, HC2, LV2, TP1, VL1, and XP1) were isolated being capable of producing GABA (1.234 – 1.568 mg/ml) after 24 h of fermentation. Among them, the strain VL1 was found to produce the highest GABA content and induce the highest antimicrobial activity against Bacillus Subtilis (19.7 mm in zone inhibition diameter). Strain VL1 was identified as Lactobacillus Plantarum and was used for the production of Nem Chua, which was found to contain 1.103 mg/g of GABA and 22 mg/g of lactic acid Conclusion: The result showed the high feasibility of using GABA-producing strain L. Plantarum VL1 to develop functional products due to its health-beneficial effects.

No abstract