Duckweed, a small flowering plant which comes from Lemnaceae family, has been rising in popularity to many researches and applications for its numerous valuable functional properties. One of its special features is fast growing plant and easily adapted to various types of regions which makes it attractive to be manipulated in many applications including in biofuel production, waste water treatment and also for pharmaceutical and medicinal purposes. Pectin is the common component found in plant cell wall and it has been used as food additive for its capability to gel, emulsify and stabilize food products. Several requirements for commercial pectin such as galacturonic acid content (GalA) and degree of amidation have been regulated. Studies have proven that duckweed have significant amount of pectin which make it as a potential source of gelling agent in food industry. However, the structural properties of pectin from duckweed need to be investigated, in order to ensure if they meet the regulated requirements for industrial production. It is also to determine the suitability of duckweed pectin utilization in different type of food products since pectin of different sources have different structural characteristics, thus exhibit different gelling capability. This present review discusses on the potential of pectin from duckweed species to be utilized as food additive with gelling function in food products. Several extraction methods also have been reviewed, which each of them showed different efficiency and affect the extracted pectin characteristics.
A novel approach of dual lipases system was successfully carried out in improving the synthesis of ferulate esters between ethyl ferulate and olive oil. Combination of Novozym 435 and Lipozyme RMIM were used as biocatalyst to improve the reaction performance. Different reaction parameters (ratio of lipases, reaction time, lipase dosage, substrate molar ratio and reaction temperature) were analyzed systematically. A high conversion of ferulate esters (85%) was obtained after 12 hrs of reaction time at optimal conditions of 1:9 w/w (Novozym 435/Lipozyme RMIM), 80 mg of lipase and 1:4 ethyl ferulate:olive oil at 60 oC.
Bioprotein is an alternative source that can be used to substitute the conventional protein source. In order to produce bioprotein, agricultural wastes can be utilized by microorganisms as substrates. Therefore, in this study, the utilization of oil palm fronds (OPF) as a substrate for the production of bioprotein by Aspergillus terreus strain UniMAP AA-1 through solid-state fermentation was investigated. The objectives of this study are to evaluate the production of bioprotein developed from OPF as a substrate and to optimize the physical parameters affecting bioprotein production. Solid state fermentation was carried out in conical flasks with 20 g of working volume at 30°C for 7 days. The fermentation time which produced the highest bioprotein was recorded at day 5. After that, the effects of temperature, substrate concentration and inoculum size were screened through 2-Level factorial design. Substrate concentration and temperature for the fermentation process were further optimized using Response Surface Methodology through Central Composite Design. As a result, maximum bioprotein produced was 0.7348 mg/mL at the temperature of 34.69°C, 58.06% w/v of substrate concentration and 5% v/v inoculum size. The data obtained in this study is potentially applicable in the scale-up production of bioprotein from OPF by A. terreus strain UniMAP AA-1 in the future.
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