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The quality of honey is known to be compromised when it goes through thermal processing due to its negative impact on the unstable and thermolabile honey components which originated from the nectar and bees themselves. This present work... more
The quality of honey is known to be compromised when it goes through thermal processing due to its negative impact on the unstable and thermolabile honey components which originated from the nectar and bees themselves. This present work is undertaken to access the use of an emerging food preservation technique known as “High Pressure Processing” for treating honey, as an alternative to the conventional thermal processing. In this thesis, honey quality has been addressed by measuring the effects of high pressure processing parameters (pressure, time and temperature) on nutritional properties of honey, namely total phenolic content and antioxidant activity. Honey samples, contained in small pouches, were subjected to different pressures (200-600 MPa) at close to ambient temperatures (25-33°C) for different holding times (10 to 30 min). Thermal processing (49- 70°C) was also carried out for comparison purpose. Results demonstrated that high pressure processing operated at 600 MPa for 1...
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Recent years have seen the various studies conducted on the kelulut honey based on their physicochemical and nutritional properties. The main concern in production of kelulut honey in maintaining the quality especially when it is being... more
Recent years have seen the various studies conducted on the kelulut honey based on their physicochemical and nutritional properties. The main concern in production of kelulut honey in maintaining the quality especially when it is being treated. Previous studies have shown that conventional thermal processing that comprises two phases of heating which are liquefaction and pasteurization will minimize the quality of kelulut honey in terms of its physicochemical and nutritional properties due to its heat sensitivity material criteria. In addition, the reduction in quality of honey due to the unsteady components, breakdown of vitamins and damage of enzymes when it heated at more than 60℃ in thermal processing. Hence, a systematic review is carried out to identify a suitable heat treatment for kelulut honey as compared to conventional thermal processing in treating honey. The search strategy was established in three databases (Google Scholar, PubMed and ScienceDirect) with the search key...
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Cosmos caudatus (C. caudatus) is one of the common medicinal plants and among the valuable plants that are high in bioactive compounds such as phenolics. In this study, an ultrasoundassisted extraction (UAE) method was used to optimise... more
Cosmos caudatus (C. caudatus) is one of the common medicinal plants and among the valuable plants that are high in bioactive compounds such as phenolics. In this study, an ultrasoundassisted extraction (UAE) method was used to optimise the extraction of bioactive compounds from C. caudatus leaves using response surface methodology (RSM) and employing a Box-Behnken experimental design (BBD). The extraction efficiency of UAE under the optimal extraction conditions was compared with the Soxhlet method. Also, an anti-microbial analysis against two human pathogenic bacteria; Staphylococcus aureus (S. aureus) and Escherichia coli (E. coli) was also evaluated. The effect of the extraction conditions was studied and optimised such as the solid-liquid ratio (10 to 30 g/ml), particle size (180 to 850 μm) and extraction time (20 to 30 min). Quercitrin and total phenolic content (TPC) were the selected response variables in this study. Based on the ANOVA analysis, the response surface model to ...
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Non-wood plants were examined as alternative fibre due to the limited origin resources in paper production. In Malaysia, Imperata cylindrica was used as renewable materials to obtain cellulosic pulps to produce paper and hence preventing... more
Non-wood plants were examined as alternative fibre due to the limited origin resources in paper production. In Malaysia, Imperata cylindrica was used as renewable materials to obtain cellulosic pulps to produce paper and hence preventing the environmental problems. The chemical compositions, fibre dimension, pulp and mechanical properties of I. cylindrica were investigated for application in paper-based production. The surface morphology of hand sheet was also visualized. The chemical compositions involved in this study (holocellulose, cellulose, lignin, ash, hot water and 1% NaOH solubilities) were determined according to the chlorite method, Kurscher-Hoffner approach and TAPPI test method. Meanwhile, fibre dimension were measured following the Franklin method. The mechanical properties of the hand sheet (tensile, burst and tear indices) were measured according to the TAPPI test method. Scanning Electron Microscopy (SEM) was used to visualize the surface morphology of I. cylindrica...
In recent year, there has been an increasing amount of studies on the quality of honey particularly physicochemical properties and its nutritional value. Unfortunately, these properties will be affected when it is exposed to a temperature... more
In recent year, there has been an increasing amount of studies on the quality of honey particularly physicochemical properties and its nutritional value. Unfortunately, these properties will be affected when it is exposed to a temperature higher than 60°C during the conventional thermal processing and also altered its nutritional properties such as antioxidant activity and brown pigment formation. Hence, non-thermal processing that might be proven to be significant benefit, applied without causing significant heating that can damage taste, texture and nutritional value of honey. Although there are many research has been done on non-thermal processing on the bio-compounds in various foods in various foods, the application of nonthermal processing for the enhancement of the quality of honey is underexplored. By studying the effects of non-thermal processing on the quality of honey, it will help to improve the use of honey and also a diversification in food products containing it. Keyw...
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This paper investigates the effect of high pressure liquid food compressibility on S. cerevisae inactivation. Honey with various adjusted sugar with different values of compressibility was selected as a model food. S. cerevisiae cells in... more
This paper investigates the effect of high pressure liquid food compressibility on S. cerevisae inactivation. Honey with various adjusted sugar with different values of compressibility was selected as a model food. S. cerevisiae cells in different honey concentrations (0-80°Brix), 600 MPa (at ambient temperature) showed an increasing resistance to inactivation with increasing °Brix. D-values of S. cerevisiae at 200, 400 and 600 MPa, for 20 min/80°Brix were 136.99 ± 7.97, 29.24 ± 6.44 and 23.47 ± 0.86 min, respectively. These D-values resulted the Z p -value of 526 ± 39 MPa. A significant correlation (p < 0.05) of cell reduction, °Brix and compressibility was found. Cell reduction in high pressure-treated samples varied linearly with °Brix suggesting that the baroprotective effect of the food was not solely due to sugar content, but also due to its compressibility. This research could have significant implications on the success of HPP (high pressure processing) preservation of fo...
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To elucidate the permanent effect of high pressure processing (HPP) on the quality of Manuka honey, the quality properties such as physicochemical (moisture content, pH, total soluble solids and total solids), nutritional (total phenolic... more
To elucidate the permanent effect of high pressure processing (HPP) on the quality of Manuka honey, the quality properties such as physicochemical (moisture content, pH, total soluble solids and total solids), nutritional (total phenolic content, antioxidant activity and brown pigment formation), flow behavior and viscosity of HPP-treated Manuka honey were tested. The process condition of HPP (600 MPa/ambient temperature/10 min) was selected and treated samples were stored at 25C in a dark, dry place for 1 year. The moisture content, pH and total solid of HPP-treated honey were changed but statistically insignificant (P > 0.05) after 1 year. An increase in antioxidant activity, total phenolic content and brown pigment during storage were found in HPP-treated samples with maximum value of 90.24 ± 2.4%, 111.19 ± 4.25 mg GAE/kg and 0.26 ± 0.02 AU, respectively. HPP was able to maintain flow behavior with insignificant increase (P > 0.05) in viscosity. Practical Applications The study on HPP-treated Manuka honey highlights an important proof that this nonthermal technology has a permanent effect on nutritional and rheological properties over 1-year storage. The significant improvement in antioxidant activity, total phenolic content and brown pigment formation of HPP-treated honey is found permanent, following 1-year storage at room temperature. This study has practical implications in establishing efficient process design for commercial manufacturing of high sugar food products and on the potential use of HPP for such products. This will have a strong potential to its continued growth.
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Cosmos caudatus (C. caudatus) is a medicinal plant that is high in bioactive compounds such as phenolics. In this study, an ultrasound extraction method was used to optimise the extraction of bioactive compounds from C. caudatus leaves.... more
Cosmos caudatus (C. caudatus) is a medicinal plant that is high in bioactive compounds such as phenolics. In this study, an ultrasound extraction method was used to optimise the extraction of bioactive compounds from C. caudatus leaves. Response surface methodology (RSM) based on a Box-Behnken design (BBD) was applied to obtain the optimum extraction parameters which is solid–liquid ratio (10–30 g/mL), particle size (180–850 µm) and extraction time (20–30 min) for maximal quercitrin and total phenolic content (TPC) yields. Analysis of antimicrobial activity was performed against two human pathogenic microbes: Staphylococcus aureus (S. aureus) and Escherichia coli (E. coli) by the agar well diffusion method. The optimal ultrasonic extraction condition was as follow: solvent-liquid ratio of 1:28 (g/mL), particle size of 485 µm, and duration of 30 min, respectively. Remarkably, extraction using ultrasonic method had recovered more bioactive content and antioxidant activity than the Sox...
Antioxidant plays a significant role in inhibiting and scavenging free radicals, which protectshuman against infection and degenerative diseases. Nowadays, most studies focus on “natural antioxidants” from herbs due to safe therapeutic.... more
Antioxidant plays a significant role in inhibiting and scavenging free radicals, which protectshuman against infection and degenerative diseases. Nowadays, most studies focus on “natural antioxidants” from herbs due to safe therapeutic. In this study, performance on different extraction methods, i.e. Soxhlet, cold maceration and traditional extraction method assisted with ultrasonic-assisted extraction (UAE) for Asystasia gangetica leaves and Phyllanthus niruri plant are investigated by means of antioxidant, total phenolic content and antibacterial activity. The extracts were characterized for its antioxidant activity and total phenolic content by means of DPPH radical scavenging method and Folin-Ciocalteau reagent respectively. Optimization studies were carried out on combined cold-maceration and UAE extraction method by using Response Surface Method. Then, the optimized extracts were further characterized for antibacterial activity using Escherichia coliand Staphylococcus epidermi...
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The quality of Kelulut honey is heavily affected by conventional thermal processing due to the existence of thermolabile compounds. Hence, high-pressure processing (HPP) was employed as an alternative method to minimize any quality... more
The quality of Kelulut honey is heavily affected by conventional thermal processing due to the existence of thermolabile compounds. Hence, high-pressure processing (HPP) was employed as an alternative method to minimize any quality deterioration during processing. HPP was carried out at two different pressures (200 and 600 MPa) with two holding times (5 and 10 minutes) respectively. Thermal processing was also carried out (60 and 90 °C for 10 and 30 minutes) for comparison. After treatment, the changes in antioxidant activity, diastase activity and colour were determined. Increment of antioxidant activity by 3 % was recorded by HPP-treated (600 MPa/10 minutes) compared to thermally-treated. Diastase activity which was used as freshness indicator showed non-significant changes (p>0.05), whereas colour evaluated based on total colour different (TCD) and browning index (BI) showed decrement after HPP. Fortunately, the TCD recorded for HPP was below the range noticeable by human eye...
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... Kuala Lumpur: Palm Oil Research Institute of Malaysia [9] Siew, WL & Mohammad, N. (1992). ... JAOCS, 669, 1266 -1268. [10] Seiza Ahmed Alyas, Aminah Abdullah & Nor Aini Idris (2006). ... [11] Tan, CH, Hasanah, M.Ghazali, Ainie... more
... Kuala Lumpur: Palm Oil Research Institute of Malaysia [9] Siew, WL & Mohammad, N. (1992). ... JAOCS, 669, 1266 -1268. [10] Seiza Ahmed Alyas, Aminah Abdullah & Nor Aini Idris (2006). ... [11] Tan, CH, Hasanah, M.Ghazali, Ainie Kuntom, Chin-Ping Tan & Abdul A. Ariffin. (2009). ...
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... Kuala Lumpur: Palm Oil Research Institute of Malaysia [9] Siew, WL & Mohammad, N. (1992). ... JAOCS, 669, 1266 -1268. [10] Seiza Ahmed Alyas, Aminah Abdullah & Nor Aini Idris (2006). ... [11] Tan, CH, Hasanah, M.Ghazali, Ainie... more
... Kuala Lumpur: Palm Oil Research Institute of Malaysia [9] Siew, WL & Mohammad, N. (1992). ... JAOCS, 669, 1266 -1268. [10] Seiza Ahmed Alyas, Aminah Abdullah & Nor Aini Idris (2006). ... [11] Tan, CH, Hasanah, M.Ghazali, Ainie Kuntom, Chin-Ping Tan & Abdul A. Ariffin. (2009). ...
... Noor Akhmazillah Mohd Fauzia, Mohamad Roji Sarmidib ... at the start of the study which is more than 40% loss as presented in Figure 3. This finding was support to the theory that at normal room temperature, phytonutrients would be... more
... Noor Akhmazillah Mohd Fauzia, Mohamad Roji Sarmidib ... at the start of the study which is more than 40% loss as presented in Figure 3. This finding was support to the theory that at normal room temperature, phytonutrients would be able to disintegrate (Alyssa and Andrea, 2008 ...
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