This research aimed to synthesize carboxymethyl chitosan (CMCH) from different molecular weights of chitosan including low MW (L, 50–190 kDa), medium MW (M, 210–300 kDa) and high MW (H, 310–375 kDa) on the antioxidant and moisturizing properties. The L-CMCH, M-CMCH and H-CMCH improved the water solubility by about 96%, 90% and 89%, respectively when compared to native chitosan. Higher MW resulted in more viscous of CMCH. For antioxidant properties, IC50 values of DPPH and ABTS radical scavenging activity for L-CMCH were 1.70 and 1.37 mg/mL, respectively. The L-CMCH had higher antioxidant properties by DPPH and ABTS radical scavenging assay and FRAP. The moisturizing properties on pig skin using a Corneometer® showed that 0.5% H-CMCH significantly presented (p ≤ 0.05) greater moisturizing effect than that of untreated-skin, distilled water, propylene glycol and pure chitosan from three molecular weights.

This study provides an application of new, natural source of crude peptide extract from Lablab bean (CPL). Use of additive such as benzoate in the rice noodle industry is a common practice and has several bene?cial effects on quality and shelf-life. However, the shelf-life of semi-dried rice noodles can be extended by crude peptide extract with acceptable quality when compared to other additives. This research aimed to extract CPL and determine its effect on the growth of microorganisms. The use of the CPL to extend the shelf-life of semi-dried rice noo-dles was compared with other natural extracts (chitosan and thymol) and benzoic acid. The CPL samples were extracted using 5% pepsin and incubated for up to 24 h. CPL at 200 mg/mL could be used as the growth inhibitor for Bacillus cereus but not for Staphylococcus aureus and Escherichia coli. It was found that noodles with CPL had the highest cooking loss (4.69) and lowest tensile strength (22.6 g.force). Overall-liking scores showed slightly liked (6.0 out of 9) and 68% of the consumers accepted the CPL-treated noodles. Shelf-life testing showed that CPL could extend the shelf-life of the noodles for 3 days than the control (1 day). Using 200 mg/mL of CPL could extend the shelf-life more than 3 times when compared to the control noodle (no additive). The CPL was nearly as effective as benzoic acid that could be kept for 3 days. Hedonic score in overall-liking showed a slightly like (6.2) for the noodles with CPL. This study suggests the application of adding CPL could be used as new natural additive and seems to be promising to apply in many food products such as pasta or sausages.

This study aimed to optimize the hydrolysis conditions for producing jasmine rice bran protein hydrolysate (JBH) using response surface methodology (RSM). The independent variables were the ratio of flavourzyme to alcalase (Fl:Al; 0: 100 to 15: 85; 2.84% enzyme concentration) and hydrolysis time (60–540 min). The optimum hydrolysate was obtained at an Fl:Al ratio of 9.81: 90.19 for 60 min, since it enabled high amounts of protein, high antioxidant activity and more low molecular weight proteins. The experimental values obtained were a degree of hydrolysis (DH) of 7.18%, a protein content of 41.73%, an IC50 for DPPH of 6.59 mg/mL, an IC50 for ABTS of 0.99 mg/mL, FRAP of 724.81 mmol FeSO4/100 g, and 322.35 and 479.05 mAU*s for peptides with a molecular weight of < 3 and 3–5 kDa, respectively. Using a mixture of enzymes revealed the potential of mixed enzymes to produce JBH containing more small peptides and high antioxidant activity.

Summary A non‐thermal technology using magnetic field (MF) can improve flowability of honey while maintaining its physicochemical quality. Effects of MF treatment on rheological and physicochemical properties of longan honey exposed to MF for 2 h at 15 °C and 28 °C were investigated and compared with those of non‐MF samples. Increasing MF strength at 28 °C caused a reduction in firmness (P ≤ 0.05), but not in consistency, index of viscosity and cohesiveness. The effects at 15 °C were greater. Newtonian behaviour was observed for all samples. Shear stress and viscosity were significantly reduced with increasing MF strength at 15 °C (P ≤ 0.05), but less at 28 °C. pH was also decreased. Total soluble solids content was increased at both temperatures (P ≤ 0.05). Colour index was not significantly affected by MF, whereas optical density was slightly increased at high MF strengths (P > 0.05). L* values for the MF treated samples were increased (P ≤ 0.05), giving lighter and more pleasant colour to the honey. MF treatment improved overall qualities of honey.

This study aimed to optimize the hydrolysis conditions for producing jasmine rice bran protein hydrolysate (JBH) using response surface methodology (RSM). The independent variables were the ratio of flavourzyme to alcalase (Fl: Al; 0: 100 to 15: 85; 2.84% enzyme concentration) and hydrolysis time (60–540 min). The optimum hydrolysate was obtained at an Fl: Al ratio of 9.81: 90.19 for 60 min, since it enabled high amounts of protein, high antioxidant activity and more low molecular weight proteins. The experimental values obtained were a degree of hydrolysis (DH) of 7.18%, a protein content of 41.73%, an IC50 for DPPH of 6.59 mg/mL, an IC50 for ABTS of 0.99 mg/mL, FRAP of 724.81 mmol FeSO4/100 g, and 322.35 and 479.05 mAU*s for peptides with a molecular weight of <3 and 3–5 kDa, respectively. Using a mixture of enzymes revealed the potential of mixed enzymes to produce JBH containing more small peptides and high antioxidant activity.