Clitoria ternatea (CT) or commonly known as telang tree originates from the Fabaceae family. The flower of this tree has vivid, deep-blue and white colouration and it is usually used as a natural colourant in food preparation especially in the local culinary scene such as for the preparation of nasi kerabu and kuih tekan. Moreover, this plant could act as a food source for the livestock due to the taste and nutritious value it has. Besides that, parts of the plant such as its leaves, flowers, and roots are believed to possess sought-after medicinal values such as analgesic, antipyretic and anti-inflammatory properties. The plant also possesses a number of advantages such as antioxidant, antidiabetic, antimicrobial, antihelminthic, hepaprotective and antiasthmatic properties that are beneficial and useful in reducing health disorders. For the purpose of this study, the chemical composition such as proximate analysis of flowers, leaves and also active compound were also included in the review.
Economic development in Malaysia has led to increasing quantity and complexity of generated waste or by-product. The main objective of this study is to investigate the antioxidant and antimicrobial activities of squid ink powder. The squid ink was collected from fresh squid and dried using freeze dryer before it was ground into powder. The yield of squid ink was 22.82% after freeze-drying which was 69.37g in amount. Proximate composition analysis as well as two total antioxidant activity assays named 2,2-diphenyl-1 -picrylhydrazyl (DPPH) assay and Ferric Reducing Antioxidant Power (FRAP) assay, and antimicrobial analysis were done on the powdered squid ink. The proximate results of squid ink powder were 4.43 ± 0.29% moisture, 62.46 ± 0.62% protein, 3.96 ± 0.08% fat, and 9.29 ± 0.05% ash. Results of DPPH assay showed that water extraction of squid ink powder has the highest 94.87 ± 4.87%, followed by ethanol 67.57 ± 7.55%, and hexane extract 2.10 ± 1.18%. FRAP assay result presented the same trend with water extraction had the highest value of 929.67 ± 2.31 µmol Fe (II) / g of sample extract, followed by ethanol extract 201.00 ± 26.29 µmol Fe (II) per gram sample and hexane 79.67 ± 12.66 µmol Fe (II) / g of sample extract. Both water and ethanol extract showed antimicrobial properties with inhibition range of 7 to 15 mm, respectively. Fresh squid ink had 1.254 × 10 3 colony forming unit per gram of sample of microbial content. Squid ink powder had protein as major compound and microbial content was below from standard value of fisheries products as stated in Food Act 1983 and Regulation 1985.
Food supplements are extensively used as a natural remedy to improve human health condition. Considerable progress has been reported recently by several studies to analyse the bioactive substances and their functional activities of fruit by-product. The food industry generates a vast amount of wastes during manufacturing or processing, which are mainly skins, kernels, and seeds. These by-products contain valuable bioactive compounds such as antioxidants, vitamins, minerals, and indigestible food ingredients called prebiotics. Peels from fruits like yellow rambutan, green kiwi, mango, and papaya exhibit a strong anti-proliferative, anti-cardiovascular, anti-oxidant, and hepatoprotective effects due to the presence of bioactive compounds namely flavonoid, B-type catechin dimer, and penta-O-galloyl-glucoside. This review will illustrate a new concept of functional foods by providing information on alternative sources of bioactive compounds from food by-product and their efficacy in human nutrition. This study will also recapitulate the presence of bioactive components in fruit by-product, their way of action, constitution, health benefits, and probable therapeutic action in the treatment of disease prevention.
Cephalopoda is under the phylum of Mollusca with several important marine oceanic habitats. They are mostly well-known for their different uses such as food ingredients and nutraceutical benefits. Among all the different habitats of this class, different species of squid and cuttlefish often containing various nutraceutical properties along with the use as a food item. Surprisingly, the ink of these different species of cephalopods also contains different nutraceutical properties which are thrown away as by-product by most of the processing industries and consumers. There are different studies which focused on these properties obtained from the ink of these cephalopods. These studies clearly showed that this ink is a great source for decreasing various health problems and can be used widely in both pharmaceuticals and food industries. The aim of this review is to focus on its potentials and make it an evident towards the future uses of cephalopod ink.
This study started with the development of juice from sapodilla (Manilkara zapota L.) fruit. Among three formulations, sapodilla juice with the combination of 50% pure sapodilla juice, 25 o Brix, and 0.40% of titratable acidity have gained the highest score in the hedonic sensory test, with overall acceptability ranging from "like slightly" to "like moderately". Formulated sapodilla juice and pure sapodilla juice were analysed for their total phenolic and ascorbic acid contents, pH, total soluble solid and titratable acidity. The formulated sapodilla juice has lower pH (3.35), higher titratable acidity content (0.40%) and total soluble solid (25 o Brix) than pure sapodilla juice. The total phenolic (469.82 mg GAE/L) and ascorbic acid contents (3.60 mg/100 mL) of formulated sapodilla juice which consists only 50% of sapodilla juice showed the lower value than the pure sapodilla juice. Formulated sapodilla juice with lower pH will be less susceptible to enzymatic browning. In microbiology total plate count, no colony formed on the formulated juice, whereas the mean number of colony forming units (CFU) in pure juice was 169318.18 CFU/ml juice stored in room temperature (28°C) for a week. These results revealed that the formulated juice had better microbial stability than pure juice.
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