Tofu Research Articles

Upcycling of food waste generated from the fresh market by utilising black soldier fly larvae: Influence on growth, bioconversion, and nutritional composition

Innovative solutions are needed to limit environmental effect and optimise resource use as food waste generation rises worldwide. This study investigates the potential of upcycling food waste from fresh markets using Black Soldier Fly (Hermetia illucens) larvae (BSFL) as a sustainable approach. This study explored four fresh market food waste substrates for BSFL bioconversion: discarded fish waste (FI), slaughtered chicken waste (CHI), vegetable waste (VEG), and a 1:1:1 combination of all three (MIX). Soybean curd residue (SCR) was treated as the control substrate. The effects on larval growth, nutritional content, and waste bioconversion rates were examined. The larvae growth rate was strongly impacted by waste type, with BSF-fed CHI and MIX gaining 18.0 and 16.7 mg/d, respectively, followed by BSF-fed with SCR (12.2 mg/d), FI (8.9 mg/d) and VEG (7.6 mg/d). The waste type did not substantially alter BSFL length. The survival rate of the BSFL fed with the food waste studied ranges from 95 to 98.47%, with SCR being the highest. Our findings indicated that BSFL can effectively convert a variety of fresh market food waste into valuable biomass. CHI waste produced the highest larval biomass and bioconversion rate followed by MIX, SCR, FI and VEG. The different waste stream has a major influence on BSFL biomass nutrition. BSFL nutritional composition is independent of the substrate’s nutritional content, indicating no direct correlation between substrate and BSFL biomass nutritional composition. SCR waste produced the highest protein content of BSFL (50.49%), followed by VEG (32.61%), MIX (32.57%), FI (31.03%) and CHI (29.06%). SCR waste also produced BSFL biomass with lowest lipid content (26.55%) compared to other waste which resulted into BSFL with lipid levels ranging from 42.92% to 53.72%. BSFL-fed with SCR is the most suitable to be used as an alternative animal’s feed based on the protein and lipid levels, while defatting procedure is necessary for the other waste-fed BSFL to render it suitability as animal feed alternatives. Based on bioconversion rate, BSFL growth, and lipid content, the MIX and CHI waste might be viable substrates for future research.

Zero Waste Technology of Soybeans Processing

Soybean can be easily digested and is a valuable substitute for animal protein in various applications. That is why soy products are a very important component of a vegan and vegetarian diet. During soymilk processing, large quantities of by-products are generated. Hardly anyone knows that every kilogram of dried soybeans processed into soymilk or tofu gives about 1.2 kg of soybean curd residue, namely, okara, often regarded as a waste. Acting in the spirit of zero waste, a soybean processing technology has been developed that does not generate waste. The developed technology consists of obtaining soymilk followed by filtration to remove the insoluble residues (okara), preparing okara and fermenting to obtain vegan soft cheese. Samples analyzed for physical, chemical, and organoleptic properties. Also, the microbial quality of the obtained products was tested. Soy products produced with the proposed zero waste technology were assessed by the sensory panel and received very good marks. Fermented soy products are characterized with high levels of Lactobacillus spp. (105–108 cfu/mL), thus consuming them can bring health benefits. Cheese made from okara can be an alternative to cheeses currently obtained from soymilk.

Crickets (Gryllus Bimaculatus) using food waste usefulness of self-selection feed design method through each growth stage

Abstract In this study, a self-selected feed design was conducted for Japanese food wastes, considering the macronutrients (protein, lipid, carbohydrate) and six feed options and three options for vegetable wastes, and performance was compared with commercial diet to determine the usefulness of the feed design method and the possibility of using food waste in Japan were examined by comparing the performance of the feed design method with commercial diet. Data on self-selection diet design for crickets at different growth stages were obtained to determine the differences in feed consumption rates and nutrient requirements among stages. The results showed that it is possible to achieve cricket weight and feed conversion efficiencies (0.5-0.8) comparable to those of commercial diets using food residues when macro-nutrients are considered, and abundant options are provided. On the other hand, the use of only vegetable wastes resulted in lower cricket weight and higher feed conversion efficiency (0.8-1.4). Based on feed consumption rates, bread bran, rice bran, and fish meal were found to be suitable feeds among Japanese food waste for production in all growth stages, while bean curd and sake less were found to be suitable for production in some growth stages. Data obtained from self-selections separated by growth stage revealed that the percentage of feed consumption varied greatly among growth stages, being about 50-68% in the late growth stage. Percentages of macronutrients and micronutrients were also found to vary by growth stage. Protein percentages were found to be higher in the second week after hatching. Lipids were highest in the first week and decreased thereafter. Crude fiber was lowest in the fourth week. Ash content did not change significantly at all stages. This research is the first attempt at self-selection of crickets in different growth stages, and the data obtained can contribute to feed design.

Improving the quality and reducing harmful microbes of total mixed ration silage with dried soybean curd residue

The production of safe and high-quality silage has always been the main concern. This experiment aimed to investigate the impact of waste dried soybean curd residue (SR) and Lactobacillus plantarum CCZZ1 on the fermentation quality and microbial community of total mixed ration (TMR) silage based on Napier grass (Pennisetum purpureum). Napier grass was made into TMR, and SR at 3%, 6% or 9% on dry material basis was included, which replaced the equivalent amount of corn meal, then they were inoculated without or with Lactobacillus plantarum CCZZ1 (105 cfu g−1; LP). The research results showed that incorporating SR even at 3% resulted in significant reduction in ammonia nitrogen content (87.3 g kg−1 total nitrogen vs. 109.7 g kg−1 total nitrogen), increased lactic acid content (34.4 g kg−1 DM vs. 25.5 g kg−1 DM), and higher relative abundance of Lactobacillus (94.5% vs. 32.2%). Additionally, it led to decreased relative abundances of pathogenic microorganisms such as Escherichia coli (< 0.1% vs. 9.68%), Staphylococcus epidermidis (< 0.1% vs. 9.46%), and Streptococcus pneumoniae (< 0.1% vs. 8.53%) during the ensiling process. When SR was used together with LP inoculation, they were further improved. These findings suggest that the inclusion of SR, even at a 3% level without LP inoculation, can effectively improve the fermentation quality and microbial profile of TMR silage based on fresh Napier grass. This offers a promising technical approach to utilizing SR and producing safe and high-quality TMR silage based on fresh grass.Graphical

Determination of kojic acid in fermented foods by solid-phase extraction coupled with ultra performance liquid chromatography-tandem mass spectrometry

Kojic acid naturally appears in fermented foods and can be formed during the aerobic fermentation process induced by Aspergillus and Penicillium fungi. It is widely used in the food industry because it exhibits antibacterial and antifungal properties and does not affect food taste. However, recent studies indicate that kojic acid may be a potential carcinogen. Therefore, assessing the health risks of kojic acid in fermented foods are of great importance, and developing a sensitive and accurate analytical method for this compound is a significant endeavor. Much efforts have been devoted to the detection of kojic acid using electrochemistry, high performance liquid chromatography (HPLC), gas chromatography-mass spectrometry (GC-MS), and high performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS). HPLC and HPLC-MS/MS are the analytical techniques most often employed for this purpose. Of these two methods, HPLC-MS/MS displays excellent sensitivity and is the optimal selective technique. Pretreatment is usually necessary for kojic acid determination because of the complex matrix effects of fermented foods. However, few researches on the determination of kojic acid in food are available, and, to the best of our knowledge, the determination of kojic acid using solid-phase extraction (SPE) pretreatment has not been reported yet. Herein, a convenient, sensitive, and accurate method was developed to determine kojic acid in fermented foods using solid-phase extraction-ultra performance liquid chromatography-tandem mass spectrometry (SPE-UPLC-MS/MS). The pretreatment conditions, such as the extraction solvent, cartridge, rinse solvent, and eluent, were systematically optimized. The samples, including soy sauce, vinegar, liquor, sauce, fermented soya bean, and fermented bean curd, were extracted with 0.1% formic acid-absolute ethyl alcohol and purified using a PRiME HLB cartridge. Kojic acid was separated using an ACQUITY UPLC® BEH C18 column (100 mm×2.1 mm, 1.7 μm) with formic acid-acetonitrile (1∶999, v/v) and formic acid-5 mmol/L ammonium acetate (1∶999, v/v) solutions as the mobile phases under gradient elution mode. MS was performed in electrospray positive ionization (ESI+) and multiple reaction monitoring (MRM) modes. An internal standard method was used for quantification. Under optimized conditions, good linearity was achieved at mass concentrations of 5.0-100.0 μg/L, with a correlation coefficient (r) of 0.9994. The limits of detection and quantification of the method for kojic acid were 2-5 μg/kg and 6-15 μg/kg, respectively. Good recoveries of 86.8%-111.7%, intra-day precisions of 1.0%-7.9% (n=6), and inter-day precisions of 2.7%-10.2% (n=5) were also obtained. The matrix effect was evaluated by establishing a matrix-matching calibration curve, and weak inhibitory effects were found in vinegar and liquor; moderate inhibitory effects in fermented bean curd, fermented soya bean, and soy sauce; and a strong inhibitory effect in sauce. The developed method was used to detect kojic acid in 240 fermented foods, and the results showed that the detection rate of vinegar was the highest, followed by liquor, sauce, soy sauce, fermented soya bean, and fermented bean curd, the contents were 5.69-2272 μg/kg. Matrix interferences can be significantly reduced by optimizing the pretreatment and detection procedures. The proposed method is sensitive, accurate, and can be used to analyze kojic acid in fermented foods.

Determination of γ-aminobutyric acid in fermented soybean products by HPLC coupled with pre-column derivatization

This study reports a pre-column derivatization HPLC stragety to determine the content of GABA in fermented soybean products. 9-Fluorenylmethyloxycarbonyl chloride (Fmoc-Cl) is employed as the derivative reagent with chromophore linked to GABA, which lacks of chromophore for UV/DAD analysis in its pristine structure. After the detection wavelength was confirmed, the derivatization and analysis conditions were also optimized, including pH and amount of boric acid buffer, amount of derivative reagent, the mobile phases and their gradient. Methodological investigation showed that the derivatized GABA (Fmoc-GABA) has good linearity in the range of 1–100 µg/mL, low limit of quantification (LOQ, at 1 µg/mL) and limit of detection (LOD, at 0.3 µg/mL), and good recoveries of three spiked levels (between 83.8% and 100.8% with RSDs less than 5%). Furthermore, thirty-two commercial fermented soy products in four matrices (soy sauce, soy paste, bean curd, lobster sauce) were analyzed by the proposed method for validation. As a consequence, the concentrations of GABA in these soy products were in the range of 48.4–381 mg/kg.

Photoelectrochemical sensor based on the sensitive interface of photosensitive electrode for the detection of hydrogen peroxide in dried bean curds

A novel photoelectrochemical (PEC) sensor based on the sensitive interface of photosensitive electrode has been developed for the enzyme-free PEC response of hydrogen peroxide (H2O2). Polythionine (PTh) was polymerized on tin dioxide nanoparticles (SnO2 NPs) modified Indium Tin Oxide (ITO) electrode by scanning voltammetry. Characterization by scanning electron microscopy, Fourier transform infrared spectroscopy, and ultraviolet–visible spectroscopy showed that PTh was successfully polymerized on the surface of the photosensitive electrode and did not change the structure of SnO2 NPs. The PTh modified SnO2 NPs photosensitive electrode has excellent photoelectric performance, further enhancing the photocurrent response of H2O2. The calibration curve was linear in the range of 0.03–8 mM with a detection limit of 0.003 mM. The PEC sensor was successfully applied to detect H2O2 residues in dried bean curds. The results showed no remarkable difference compared with the reference iodometry method, suggesting that this alternative method can be used for the quality control analysis of dried bean curds.

Regular consumption of pickled vegetables and fermented bean curd reduces the risk of diabetes: a prospective cohort study.

The global incidence of diabetes is rising, in part due to the widespread adoption of poor dietary habits. Fermented vegetables have numerous health benefits and are generally affordable. Here, we examined whether regular consumption of pickled vegetables or fermented bean curd reduces the risk of diabetes. A total of 9,280 adults (≥18 years of age) were recruited via multi-stage sampling from 48 townships in China between 2010 and 2012 for this 10-year prospective study. In addition to demographic information, monthly consumption levels of pickled vegetables and fermented bean curd were recorded. Participants were then monitored for diabetes onset. After the final follow-up, logistic regression analyses with multiple covariant corrections were conducted to estimate the changes in diabetes risk associated with consumption of pickled vegetables and fermented bean curd compared to non-consumption. A total of 6,640 subjects without diabetes at the start of the study were followed up for a median period of 6.49 years, among whom 714 were diagnosed with diabetes during the study. According to a regression model with multivariable adjustment, diabetes risk was significantly reduced by consumption of 0-0.5 kg/month of pickled vegetables (OR = 0.77, 95% CI: 0.63, 0.94) and further reduced by consumption of >0.5 kg/month of pickled vegetables (OR = 0.37, 95% CI: 0.23, 0.60) compared to no consumption (both P-trend < 0.001). Consumption of fermented bean curd also reduced diabetes risk (OR = 0.68, 95% CI: 0.55, 0.84). Regular consumption of pickled vegetables and/or fermented bean curd can reduce the long-term risk of diabetes.

Ag/Poly(N-isopropylacrylamide)-laponite Hydrogel Surface-Enhanced Raman Membrane Substrate for Rapid Separation, Concentration and Detection of Hydrophilic Compounds in Complex Sample All-in-One.

In this work, Ag nanoparticles (AgNPs) were embedded into a poly(N-isopropylacrylamide)-laponite (Ag/PNIP-LAP) hydrogel membrane for highly sensitive surface-enhancement Raman scattering (SERS) detection. In situ polymerization was initiated by UV light to encapsulate AgNPs in a PNIP-LAP hydrogel to prepare a highly active SERS membrane with a three-dimensional structure. Due to the surface plasmon resonance and high swelling/shrinkage ratio of the Ag/PNIP-LAP hydrogel SERS membrane, its network structure has a "sieving" effect, which makes it easier for hydrophilic small-molecule targets to enter the sterically confined hydrogel, and the AgNPs are close to each other to form a Raman "hot spot" through the shrinkage of the hydrogel, at the same time, the analyte is enriched in the confined space and close to the AgNPs to form a stronger SERS signal. The characterization of the SERS activity of the Ag/PNIP-LAP hydrogel showed that the prepared three-dimensional membrane had high detection sensitivity for urotropine, 2,5-dimethylpyrazine, pyrazinamide, and pyrazine; the detection limits (S/N = 3) were 17.4, 31.0, 53.1, and 1.11 μg/L, and the analytical time was 35 min. Due to the hydrophilicity of the Ag/PNIP-LAP hydrogel membrane, the small molecules can easily enter the SERS membrane, and the hydrophobic macromolecules are blocked outside the SERS membrane. The SERS method has good selectivity, stability, and reproducibility. The SERS method was applied to the detection of urotropine in dried bean curd sticks, 2,5-dimethylpyrazine in nuts and potato chips, and pyrazinamide in human plasma with recoveries of 81.8-116.8% and the relative standard deviation within 4.9-9.9%. The results matched well with that found by the corresponding chromatographic methods. The proposed method has the advantages of simple sample pretreatment, speediness, high sensitivity, and good selectivity to hydrophilic compounds and has potential application in the rapid on-site detection.

Integration of multiomics with precision nutrition for gestational diabetes: Study protocol for the Westlake Precision Birth Cohort

Integration of multiomics with precision nutrition for gestational diabetes: Study protocol for the Westlake Precision Birth Cohort

PERUMUSAN STRATEGI BISNIS UNTUK MERAIH KEUNGGULAN BERSAING

The objective of this research is to analyze the formulation of the correct business strategy for Raos Abadi, a bean curd producing company, so it can have some competitive advantage over other similar companies. This qualitative descriptive research starts by identifying and analyzing the internal and external environmental factors of the company. Then, the results of the identification and analysis were processed using IFE (Internal Factor Evaluation) matrix, EFE (External Factor Evaluation) matrix, SWOT (Strength, Weakness, Opportunity, Threats) matrix, and IE matrix. This study finds that the internal environmental factor of Raos Abadi consists of four strengths and four weaknesses, while its external factor consists of four opportunities and four threats. Then, using SWOT and IE matrix, the company is advised to apply hold-and-maintain strategy through market penetration and product development. The penetration can be done by increasing promotion cost, intensifying promotions in social media, and expanding its agency network in more places. Then, product development can be carried out by keeping informed about and anticipating competitors’ sales strategy, improving the quality of the existing products, and innovating for new products.

Thin sheets of bean curd treated by cold plasma: Changes in surface structure and physicochemical properties

Thin sheets of bean curd (TSBC), a favorite food in China, is mostly vacuum packed to maintain the shelf life. However, the vacuum packing processing will cause adhesion between sheets, which is difficult to peel. To solve this problem, a rapid dehydration technique for the TSBC using cold plasma was developed. The surface structure and physicochemical properties of the TSBC treated by cold plasma were evaluated. The results indicated that water contact angle increased from 0° to 66.37° and 66.94°, and adhesion between sheets decreased from 2.81 g.sec to 0.01 g.sec. It was due to the removal of the bulk-phase water from the TSBC. And scanning electron microscopy showed the formation of a dense structure on the TSBC surface. Moreover, surface structure determination revealed that the cold plasma etching led to the depolymerization of protein and the exposure of hydrophobic points without any effect on the primary structure.

Post-synthetic modification of a magnetic covalent organic framework with alkyne linkages for efficient magnetic solid-phase extraction and determination of trace basic orange II in food samples

Efficient magnetic solid phase extraction using covalent organic frameworks (COFs) can find important applications in food safety. In this work, a sulfonate-functionalized magnetic COF (Fe3O4@COF-SO3Na) was synthesized by self-polycondensation of two-in-one monomer 1,6-bis(4-formylphenyl)-3,8-bis((4-aminophenyl) ethynyl)) pyrene (BFBAEPy) on the surface of aminated Fe3O4 and a thiol-yne click reaction. It was further adopted as an adsorbent for the efficient magnetic solid-phase extraction (MSPE) of basic orange II. The selective adsorption experiment indicated that it displayed selective adsorption ability to basic orange II due to the ion exchange, hydrogen bonds, and π-π interactions. Under the optimized conditions, the proposed MSPE method coupled with HPLC-DAD showed excellent linearity in the range of 0.05–0.5 µg/mL (R2 = 0.9997) for basic orange II. The lower limits of detection (LODs) for basic orange II were 1.0–1.4 µg/L for three food samples: yellow croaker, paprika and dried bean curd. The recoveries were 90.1–98.8% with relative standard deviations (RSDs) below 4.2%. Therefore, this work provides an effective strategy to modify magnetic COFs as absorbents in MSPE. Due to the tunability of functional groups in thiol‑yne click reactions, the functional groups of magnetic COFs can be readily designed to enrich their multifunctional applications. Meanwhile, this work proposed a new method to detect trace amounts of basic orange II in food samples.

Characteristic GC-IMS fingerprints of volatile flavour compounds in Hunan flavour leisure-dried bean curds

Characteristic GC-IMS fingerprints of volatile flavour compounds in Hunan flavour leisure-dried bean curds

Okara yoghurt – a high value-added fermented product from soybean curd residue

Okara is a by-product that consists of insoluble parts of soybean that remain after filtration of the pureed soybean during the manufacturing of soymilk or tofu, which is often underutilized or dumped into the landfills and caused environmental pollution. However, being rich in nutrients, it can, therefore, serve as a good growth medium for lactic acid bacteria (LAB) and developed as fermented products. The purpose of this study was to develop a yoghurt formulation using okara and determine the physicochemical properties and chemical composition of the okara based yoghurt. In this study, different formulations were assessed to develop the okara yoghurt. Higher numbers of colony forming units (CFU/mL) of the LAB starter cultures were observed in okara yoghurt (4.3×109CFU/mL) in comparison to plain milk yoghurt (1.43×109 CFU/mL). A lower pH was attained due to the higher amount of titratable acidity (1.421±0.53%) produced at a faster rate, especially for okara yoghurt (without skimmed) in comparison to milk yoghurt. The chemical composition of the okara yoghurt showed a substantially higher amount of protein (4.46±0.0424%), carbohydrate (16.15±0%), fibre (4.43±0%) and energy (101±0 kcal), in comparison to the commercial milk yoghurt. Furthermore, the addition of okara in the yoghurt formulation also showed an increase in microbial growth during the fermentation due to the presence of dietary fibre. In conclusion, the incorporation of okara with the fortification of skimmed milk not only can enhance probiotic growth but also assist in improving the texture and producing a better taste of okara yoghurt. Therefore, the development of new okara yoghurt from soy by-product is a valuable approach where the low value and low-cost by-products can be turned into a high value-added product with health benefits.

Synthesis of Composite Material Derived from Soybean Curd and Sludge Containing Fe for Removal of Paracetamol by Heterogeneous Fenton Oxidation

In this study, a composite material (ACS) was successfully synthesized from activated carbon (AC) derived from soybean curd and sludge from the supply water treatment process using FeCl3. Subsequently, the ACS was employed as a heterogeneous catalyst for the degradation of Paracetamol (PRC) in solutions under conditions of the Fenton process. The conditions for synthesizing composite material were evaluated under different temperatures (200 to 900oC) and AC/sludge ratios. Effects of pyrolysis temperature and of reaction parameters (pH, contacting time) were evaluated under batch conditions based on the degradation efficiency of PRC and TOC. PRC and TOC were analyzed using HPLC and TOC instrument. Results showed that the composite material synthesized at 600oC with AC/sludge = 1/1 (w/w) was of the best performance on the removal of PRC (95% after 30 min). At pH 2 and 3, the PRC removal efficiency was 89% and 18% after 15 minutes and 95% and 54% after 30 minutes, respectively, which were significantly higher than those obtained at higher pH values. After 24 hours, the PRC removal efficiency was 99% and the TOC removal efficiency reached 95%. The results indicated that high efficiency was obtained by synthesized material and most of PRC was converted to simple and non-toxic compounds such as CO2 and H2O.

Incorporation of soybean curd residue (okara) and its effects on nutritional and organoleptic properties of cassava crisp (opak) for healthy snacking

Soybean curd residue (SCR) or okara is a by-product generated during the production of soy milk or tofu. It contains high dietary fiber and protein that are beneficial for the maintenance of normal bowel function and also for building and repairing body tissues. However, it is used as stock feed and fertilizer or dumped in landfills. Therefore, this study was conducted to incorporate the SCR into traditional cassava crisp (opak) to produce healthier snacks and add value to this nutritious waste. Thirteen formulations with different proportions of grated cassava/SCR powder/tapioca flour were generated by Doptimal Mixture Design. Dietary fiber, protein content and sensory scores were the responses. Higher proportions of SCR increased the protein and dietary fiber content but decreased the organoleptic scores. Thus, the optimum formulation (85% grated cassava, 6% SCR powder and 6% tapioca flour) was selected for the high dietary fiber content and the highest scores of sensory properties (taste, texture and overall acceptability). Incorporation of the SCR powder in the final product enhanced the dietary fiber and protein content of the traditional opak and reduced the fat content by approximately three, six and 1.5 times. Hence, this improved formulation of opak will be a better choice for consumers for their healthier snacking.

Two-stage preparation of highly mesoporous carbon for super-adsorption of paracetamol and tetracycline in water: Important contribution of pore filling and π-π interaction

This study aimed to develop an extremely highly porous activated carbon derived from soybean curd residues (SCB-AC) through two-step pyrolyzing coupled with KOH activating process and then apply it for removing paracetamol (PRC) and tetracycline (TCH) from water. The optimal conditions for chemical activation were 800 °C and the ratio of KOH to material (4/1; wt./wt.). SCB-AC adsorbents (before and after adsorption) were characterized by Brunauer-Emmet-Teller (BET) analyser, Fourier-transform infrared spectroscopy (FTIR), scanning electron microscopy, and Raman spectroscopy. Adsorption kinetics, isotherm, and thermodynamics were concluded under batch experiments. The effects of pH (2–10) and NaCl (0–1 M) on adsorption processes were investigated. Reusable properties of laden SCB-AC were evaluated by studying desorption and cycles of adsorption/desorption. Results indicated that SCB-AC exhibited a large specific surface area (3306 m2/g) and high total pore volume (2.307 cm3/g), with mesoporous volume accounting for 86.9%. Its porosity characteristics (average pore width: 2.725 nm) are very appropriate for adsorbing two pharmaceuticals through pore-filling mechanism. Adsorption processes were less affected by the parameters: pH, NaCl, and water matrixes. The kinetics for adsorbing PRC reached a faster equilibrium than that for TCH. The Langmuir maximum adsorption capacity of SCB-AC (pHeq 7.0 and 25 °C) was 1235 mg/g (for adsorbing TCH) and 646 mg/g (PRC). Pore filling (confirmed by BET analyser) and π-π interaction (confirmed by FTIR and Raman spectroscopy) were dominant adsorption mechanisms. Those mechanisms were physisorption (ΔH° = 13.71 and −21.04 kJ/mol for adsorbing TCH and PRC, respectively). SCB-AC can serve as an outstanding material for removing pharmaceuticals from water.

Inhibitory effect of calcium phosphate-coated high-affinity liposomes on Staphylococcus aureus and its biofilms

The contamination of Staphylococcus aureus (S. aureus) and its biofilm poses a serious challenge to food safety. In this study, a high-affinity liposome coated with calcium phosphate was developed to provide a novel strategy for antibacterial packaging. Litsea cubeba essential oil (LC-EO)-loaded liposomes with various anionic surfactants including sodium deoxycholate (SDC), sodium dodecyl sulfate (SDS), and sodium dodecyl benzene sulfonate (SDBS) were first synthesized using a film-ultrasonic dispersion method, then an attempt was made to coat calcium phosphate (CaP) shell layers on the surface of different anionic liposomes using a sequential deposition method. Anionic liposomes synthesized with the addition of SDBS (SDBS/EO-Ls) were found to be effective precursors for the successful capping of CaP shells. The SDBS/EO-Ls coated with CaP shells (CaP/SDBS/EO-Ls) were then characterized, including physicochemical properties, stability, and antibacterial and anti-biofilm activities. Results showed that the particle size of SDBS/EO-Ls can be increased by about 40 nm after being coated with a CaP shell, and the Zeta potential value can be decreased by about 25 mV. At the same time, the CaP coating helped to prevent the leakage of essential oils during storage. The prepared CaP/SDBS/EO-Ls had a better inhibitory effect against S. aureus and biofilm due to their high affinity. Even when CaP/SDBS/EO-Ls were applied in two different food systems (smoked bean curd and beef), they still had a long-lasting antibacterial effect. The CaP/SDBS/EO-Ls developed in this study could be used to develop a novel antimicrobial packaging additive.

Pengolahan cokelat praline isi tempe dari kacang tunggak, kacang koro benguk dan kacang merah

Praline chocolate is a type of processed chocolate candy that has various kinds of fillings, including various types of nuts and dried fruit. The development of various types of healthy food which encourages people to combine food products, makes one of the reasons for using tempeh from various types of nuts as a stuffing ingredient in praline chocolate. The aim of the study was to obtain the best combination of cowpea, bean curd, and red bean with the concentration of tempeh fungus (2%, 4%, 6%) to produce peanut tempeh as a raw material for filling in praline chocolate which has the best nutritional quality. The results showed that chocolate praline filled with tempeh with the best nutritional quality was obtained from 6% fermented with tempeh mushrooms.