Propolis has known as an aromatic resin which possesses several health beneficial properties such as antimicrobial and antioxidant due to bioactive and its complex composition. Propolis has been utilized in the form of extract however the application in food is limited due to its insolubility in water and undesirable sensory characteristics. Propolis encapsulation by spray drying with maltodextrin with or without gum Arabic could reduce the undesirable sensory characteristic, protect bioactive compounds, and increase its availability in water soluble matrices. Evaluation of the total bioactive compounds evaluated before and after the drying process to know the effects of matrices agent formulations. Physical properties such as surface structure and particle size homogeneity and hygroscopicity will be evaluated. Maltodextrin and Arabic gum ratio affect phenolic content which is 0.0425–0.0445%, and also flavonoid content 0.00273–0.00415%. The coating agent ratio also affects the higroscopicity which are 12.01–14.06% and moisture content which are 4.65–7.71%. The scanning electron microscope (SEM) images show that the cracks and hollows are often on the microcapsule surface but the particle size is more homogeneous.
Garlic (Allium sativum L.) is a type of spice derived from layered tubers, widely used as a source of flavour, taste, and cooking spices. Garlic is a therapeutic ingredient rich in bioactive compounds and antioxidants. The purpose of compiling this review is to provide information about bioactive compounds in garlic as a source of bioactive compounds and their potential to improve the immune system. This review also discussed the various effects of garlic processing on the stability and activity of bioactive compounds and the changes that occur during storage. Garlic contains high levels of organosulfur compounds, micronutrient selenium (Se), and flavonoids. The bioactive compounds in garlic are generally extracted using ethanol as a solvent. Food processing treatments such as boiling, frying, and others can have a positive impact on the organosulfur compounds. Organosulfur levels correlate with changes in antioxidant capacity and activity. The bioactive compounds of garlic can potentially boost the immune system or act as immunostimulants.
Honey is believed as functional food. Honey is very viscous fluid and make it difficult to flow. Rheological properties of honey is an important parameter to control and process design in food industry where honey used as food ingredients. Rheology is the study of flow and deformation properties of a material when pressure given to it intentionally or naturally. The majority of fluid foods had flow behavior best modelled with power law model which divide fluid into three models: Newtonian and non-Newtonian (Dilatant and Pseudo plastic). The purpose of this study was to examine the rheological characteristics of honey and the effect of temperature on viscosity as well as knowing how accurate the rheological model used (Power Law) to analyze the fluidity properties of honey. The method used is an experimental method with a descriptive analysis. The results showed that the honey used in this study has showed pseudo plastic flow properties with a flow behavior index value of 0.95 ( τ = 6318.46 γ 0.947 ) . Effect of temperature on the viscosity of honey showed that the viscosity of honey decreases with increasing temperature and best modeled with Arrhenius equation ( μ = 1.05 × 10 − 10 e 76.01 1 8.314 T ) . The results of honey flow simulation through the vertical glass tube transport system showed a very high degree of accuracy when compared with the actual results (99.57 %).
This study aimed to estimate chemical composition, glycemic index (GI) and glycemic load (GL) of cake and cookies from native and corn starch modified with 4% green tea extract 58-62 °Brix. Chemical composition analysis includes proximate, starch, dietary fiber and resistant starch. GI test was conducted in vivo on 12 healthy people. The results show no significant differences in chemical composition between native and modified corn starch cake and cookies (p>0.05), except starch total of cake and dietary fiber total, insoluble dietary fiber and soluble dietary fiber content of cookies. GI and GL decreased only in cakes from 85.02 to 74.96 and 15.35 to 12.41 respectively. The decrease was not significant (p>0.05). Cake of modified corn starch still had high GI, but intermediate GL. Cookies of native and modified corn starch had low GI (52.23) and intermediate GI (58.25) respectively. The GI of of both products were not significantly different (p>0.05). GL of modified corn starch cookies significantly higher than native. Cookies of modified corn starch and native had high GL, 23.38 and 20.66 respectively The study concluded that corn starch modified with green tea extract had not been effective yet in reduction GI and GL of the processed products.
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