Currently, large quantities of fruit residues like soursop peels and seeds, which could be used to obtain bioactive compounds with applications in traditional medicine due to their potential benefits, are discarded. Therefore, the aim of the present work was to evaluate the inhibitory effect on carbohydrate metabolism enzymes, and the antioxidant activity of aqueous extracts from soursop (Annona muricata L.) peels and seeds, for their potential application as nutraceuticals or functional food ingredients. The peels and seeds were obtained as wastes from pulp extraction, and processed to obtain aqueous and ethanolic extracts. The inhibitory effects of extracts on α-amylase and α-glucosidase were evaluated. The total phenolic content was determined by the Folin-Ciocalteu method, and the antioxidant capacity was evaluated with DPPH (2, 2'-diphenyl-1-picrylhydrazyl) and ABTS+ (2,2´-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid). Phenolic compounds were also identified by HPLC. The inhibitory effect of the aqueous extract of peels was 92.80% for α-amylase, and 91.22% for α-glucosidase, while the ethanolic extract of peels presented a total phenolic content of 0.0576 mg GAE/mg. The sample with the highest antioxidant capacity for DPPH and ABTS+ was the aqueous extract of peels, which showed the presence of 26 phenolic compounds, including gallic acid, vanillic acid, ferulic acid, and catechin. Overall, soursop peels could have antioxidant and glycosidic metabolism benefits, offering an alternative use to the inedible parts of the fruit for potential use in the formulation of functional foods.

The present work explores the impact of various wall materials and core-to-wall material ratios on carotene microcapsules' physicochemical properties. Palm carotene-based microcapsules were prepared using spray drying with different wall materials (maltodextrin, starch sodium octenyl succinate (OSS), inulin) and core-to-wall ratios (1:2, 1:3, 1:4), followed by physicochemical characterisation including moisture content, water activity, microencapsulation efficiency, and morphological analysis via scanning electron microscope (SEM). Microcapsules created with a 1:4 core-to-wall material ratio, combining maltodextrin and OSS, exhibited optimal traits. These microcapsules possessed the lowest moisture content (2.19%) compared to 1:2 (2.73%), 1:3 (2.65%), and water activity (0.20 aw), maintaining adequate flowability and intermediate cohesiveness. The same sample demonstrated the highest MEE at 70.50%, compared to 1:2 (24.57%) and 1:3 (35.80%), corresponding to α-carotene (60.85%) and β-carotene (72.79%) content. SEM confirmed their smooth, undented surface, indicating successful encapsulation. Furthermore, microcapsules stabilised with this combination at a 1:4 ratio displayed a superior WSI of 79.59% and a lower WAI of 0.50%, enhancing storage stability and suitability for diverse food systems. The present work thus demonstrated the significance of wall materials and core-to-wall ratios in producing high-quality, functional carotene microcapsules.

Previous research has shown that meat analogue was not produced as a derivative product. The present work was conducted to produce a derivative meat analogue product (made from Indonesian local soy flour ‘Anjasmoro’ variety, and local lesser yam flour also known as ‘gembili’) with the substitution of oyster mushroom. Its purpose was to analyse the physicochemical and organoleptic properties of the nuggets produced, and ascertain the appropriate concentration of meat analogue and oyster mushroom in the product, as prescribed by the quality requirement criteria of Indonesian Standard No. 01-6683-2014 (chicken nuggets). The present work utilised a Completely Randomised Design with a single factor, including the addition of meat analogue and oyster mushroom concentration, and three times replications. The results showed that the various formulations of meat analogue and oyster mushroom affected the lightness, texture, water content, protein, fat, carbohydrate, total dietary fibre, taste preference, and aroma, but not the content, colour preference, texture, and overall. The selected formulation of the oyster-mushroom-added meat analogue nuggets was P4 (60% meat analogue:40% oyster mushroom). The nuggets had lightness, texture, water content, ash, fat, protein, carbohydrate, and total dietary fibre of 58.33, 84.13 g/3.5 mm, 37.54%, 2.11%, 3.84%, 17.87%, 38.64%, and 1.75%, respectively. The meat analogue nugget showed potential as a vegetarian fibre-rich food derived from Indonesian local plant-based ingredients.

Western diet is known to result in intestinal inflammation and loss of barrier function. In the present work, we investigated whether other macronutrients take part in causing inflammation and destabilising barrier function in mice, without using any inflammatory agents, to see the sole effects of dietary intervention. The present wok was designed to determine the direct effects of diet on the intestinal barrier function and inflammation, using eight diets that differed on carbohydrate, fat, and fibre ratios for 17 weeks. At the end of the study, a distinct difference in mRNA expressions of cytokines and tight junction proteins was observed between intestinal and colon samples. Small intestinal cytokine expressions showed no difference among different diets, and tight junction protein expressions were only significant for occludin and ZO-1 in high carbohydrate diets. Colon samples had significantly different TNFα and IL-6 expressions among diets, especially in high carbohydrate diets. Tight junction protein expressions also differed significantly among diets, and low carbohydrate zero fibre diets had the lowest expression levels compared to the rest of diets. The present work revealed that not only western diet, but also diets high in carbohydrate negatively affect intestinal health, and resulted in significant differences in inflammation markers, and changing macronutrient ratios can be used to help managing intestinal inflammation, and carbohydrate and fibre contents are important in regulating tight junction protein expressions.

In the present work, the freshness of fish fillets and pork was monitored in real time with intelligent packaging that utilised pH-sensitive food dye strips as indicators of freshness. Strips were attached to the inner sections of transparent plastic lids where the meat samples were stored. pH-sensitive dyes interacted with compounds such as ammonia, dimethylamine, and trimethylamine, collectively referred to as total volatile basic nitrogen, which are released by a deteriorating meat sample into the headspace of the packaging. Deterioration of the Canadian-based pork samples was observed at room temperature (25°C), and all pH strips indicated colour change. For the fish sample, phenol red and bromocresol purple dye indicators were tested. The phenol red dye strip worked best as a colorimetric indicator for monitoring freshness. The phenol red dye strip changed from yellow to a more noticeable red colour when compared to bromocresol purple. For the pork sample, four dyes were compared: bromocresol green, phenol red, methyl red, and bromothymol blue. Bromocresol green was the most reactive of all the dye strips. To further validate the reactivity of the dye strips to deterioration, total viable counts and Pseudomonas spp. counts were determined. The results showed a positive correlation between microbial load and colour change in dye strips within a 60-h period. The total viable count ranged from log 7.59 - 9.8 CFU/g, while the Pseudomonas spp. count ranged from log 6.93 - 10.15 CFU/g. Overall, this method would be an inexpensive approach to food packaging that will benefit the meat industries for monitoring the shelf life of meat samples, thereby increasing consumer confidence.

Blood cockle (Anadara antiquata Linnaeus, 1758) serves as a vital food and protein source for many coastal communities in Fiji. However, no studies have been conducted on bacterial and parasitic contamination in blood cockles in Fiji, leaving a significant knowledge gap. The present work thus aimed to determine the presence, types, and prevalence of parasites in blood cockles across four sites in Fiji, as well as to evaluate the effectiveness of depuration in reducing bacterial loads using a closed circulatory system with a simple biofilter. Blood cockles were collected from Nasese Coast, Viwa Island, Bau Landing, and Tailevu in the Central Division of Viti Levu, Fiji. Ectoparasites were observed on the shell surface, while endoparasites were identified in the digestive tract, gills, and muscles. The depuration system’s effect on bacterial loads, including total plate count (TPC), coliforms, and Vibrio spp., was monitored over 48 h. Both endoparasites and ectoparasites were detected, with a mean prevalence of 29.3% at Nasese Coast, 0% at Viwa Island, 4% at Bau Landing, and 6.7% at Nasilai Coast. In tanks maintained at room temperature, bacterial contamination in blood cockles decreased to undetectable levels within 48 h of depuration. However, in tanks with elevated temperatures, TPC, coliforms, and Vibrio spp. increased by 48 h, resulting in 100% mortality of the blood cockles. The present work demonstrated that room-temperature depuration with a simple biofilter could be an effective and economical method for improving food safety and reducing health risks associated with consuming blood cockles.

The present work investigated Riceberry rice flour (RBF) and Hom Nil rice flour (HNF) as potential replacements for rice flour in kanom piak poon (KPP), a traditional Thai dessert. The present work aimed to determine the optimal substitution levels of RBF and HNF, to evaluate the physicochemical properties and nutritional value of the modified KPP, and to assess consumer acceptance. RBF and HNF were used to replace rice flour at ratios of 25, 50, 75, and 100% (w/w). Sensory evaluation using a 9-point hedonic scale revealed that KPP with 25% RBF (RB25) and 25% HNF (HN25) received the highest acceptance scores. Physical properties, such as colour values (L* and b*) and texture (hardness and springiness), decreased with increasing RBF and HNF contents. Nutritional analysis showed that RB25 and HN25 had significantly higher (p ≤ 0.05) dietary fibre content (9.22 and 10.00%, respectively), bioactive compounds (TPC: 88.56 and 95.24 µg GAE/g dw; TFC: 65.12 and 68.35 µg QE/g dw, respectively), and antioxidant activity (DPPH: 54.46 and 57.23%; ABTS: 92.71 and 98.04%, respectively) compared to the control. Consumer acceptance tests indicated high approval ratings for RB25 and HN25. Consumers also expressed that using Thai rice varieties as ingredients in Thai desserts would add uniqueness to KPP, and help preserve the knowledge of Thai dessert making. These findings demonstrates the potential of RBF and HNF in enhancing the nutritional value and consumer appeal of traditional Thai desserts.

A total of 86 samples from five species of aquaculture products including tilapias (Oreochromis mossambicus), red hybrid tilapias (Orechromis sp. × Orechromis sp.), walking catfishes (Clarias batrachus), common snakeheads (Channa striata), and white-leg shrimps (Litopenaeus vannamei) were obtained from three local wet markets in Kuala Lumpur, Malaysia. Using the Aeromonas isolation agar, 72 Aeromonas isolates (83.7%) were identified; 43 A. veronii biovar sobria (50%), 21 A. hydrophila (24.4%), and eight A. caviae (9.3%). The 72 Aeromonas isolates were then subjected to haemolysis, proteolysis, and lipolysis tests to determine their virulence characteristics. All the Aeromonas isolates demonstrated haemolytic activity (100%); 57 isolates expressed beta-haemolytic activity (79.2%), while the remaining 15 expressed alpha-haemolytic activity (20.8%). Besides that, the Aeromonas isolates revealed proteolytic activity (100%), and only 57 of the isolates showed lipolytic activity (79.2%). The results demonstrated that Aeromonas spp. were present in various commercial aquaculture products in Kuala Lumpur, Malaysia. The results from the virulence tests also showed that Aeromonas spp. possessed a variety of different virulence factors that may have aided in their pathogenesis of Aeromonas-associated diseases. The present work highlighted the importance of proper food handling practices and audited processes from fish farms to consumers to prevent the spread of foodborne pathogens, and the occurrence of Aeromonas-associated diseases in humans.

The damage to agricultural crops by wild animals such as wild boars and deer is becoming a serious problem in Japan. The consumption of wild boar meat is limited owing to its gamy tastes and toughness. Therefore, the present work aimed to develop a processing technique for meat utilisation. In the present work, meat sauces from underutilised wild boar meat were prepared using rice koji and food enzymes. The salt contents of meat sauces were remarkably lower than those of meat sauces from other animals and commercially available soy sauces. Next, the functional properties of meat sauces were investigated for future applications. Meat sauces exhibited powerful antioxidative, radical scavenging, and hyaluronidase inhibitory activities. In addition, ACE activities were completely inhibited by these sauces. Among the tested sauces, the meat sauce prepared with 30% (w/w) rice koji and 0.5% (w/w) Alcalase 2.4 L FG to the boiled ground meats had good taste strength and balance, as well as strong sweetness and umami, and weak bitterness and saltiness. In addition, the meat sauce had high nutritional value owing to its rich total and essential amino acids. High-quality meat sauce, which has positive effects on human health, will fulfil the demands of modern consumers and soy sauce-related industries as an upcycling meat sauce owing to its eating quality and health benefits.

Durian (Durio zibethinus L.) is a tropical fruit extensively cultivated in Southeast Asia, especially Malaysia, Indonesia, Thailand, and the Philippines. “D200”, “D197”, and “D24” are the three most famous durian varieties in Malaysia. However, there is a notable disparity in their market prices, leading to the assumption that higher-priced varieties possess superior quality. Fruit quality is an important parameter that determines consumer preference. Therefore, the present work aimed to investigate the differences in the three popular Malaysian durian varieties (“D200”, “D197”, and “D24”) from different geographical regions, particularly physicochemical properties, volatile and non-volatile compounds, and consumer preference, in order to verify the accuracy of the assumption. The results of the analysis showed significant differences (p < 0.05) in physicochemical properties and non-volatile compounds among different durian varieties. Meanwhile, no significant difference (p > 0.05) was found between the same durian varieties from different geographical regions, except for colour chromaticity a*, titratable acidity, and firmness. On the other hand, GC-MS results revealed that durians contained 18 volatile compounds including five sulphur compounds, five esters, four alcohols, one ketone, and three other compounds. Hedonic test results revealed that the sensory preference scores rated by panellists had no significant difference (p > 0.05) for the three different varieties, except for surface colour. Overall, panellists preferred Pahang “D200”. Principal component analysis explained 64.30% of the total variation, with PC1 and PC2 accounting for 39.00 and 25.30%, respectively. In conclusion, physicochemical characteristics, and volatile and non-volatile compounds of the three durian varieties showed differences, and consumers preferred all the three durian varieties, with “D200” scoring the highest, followed by “D197” and “D24”.