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Alpha-amylase inhibitory activity of collagen hydrolysate from Asian bullfrog skin and its application in dark chocolate
(2024-01-01)
Indriani, Sylvia
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Benjakul, Soottawat
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Sitanggang, Azis Boing
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Karnjanapratum, Supatra
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Nalinanon, Sitthipong
The present study aimed to investigate the in-vitro antidiabetic activity of collagen hydrolysate (CH) from Asian bullfrog skin and its application as a bioactive compound in dark chocolate bars. Papain (3% [w/w]) was used to obtain CH with a simultaneous conjunction of ultrasound. CH possessed α-amylase inhibitory activity with an IC<inf>50</inf> value of 3.60 mg/mL, while results from inhibition reaction kinetics revealed that CH inhibited α-amylase in a non-competitive mode. Different concentrations (0.5, 1.0, and 2.0% [w/w]) of CH were then fortified into dark chocolate bars, and the physicochemical characteristics, breaking strength, and rheological behaviour of the resulting chocolate were investigated and compared with a control (without CH addition). A higher level of CH significantly enhanced antidiabetic activity against α-amylase (p ≤ 0.05) in chocolate bar. Chocolate bar with 2% CH complied with the nutritional claim requirement for ‘source of protein’ with lower fat content and energy value, while sensory evaluation revealed good organoleptic properties.
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Modeling Textural Properties of Cooked Germinated Brown Rice Using the near-Infrared Spectra of Whole Grain
(2023-12-01)
Kaewsorn, Kannapot
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Phanomsophon, Thitima
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Maichoon, Pisut
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Pokhrel, Dharma Raj
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Pornchaloempong, Pimpen
If a non-destructive and rapid technique to determine the textural properties of cooked germinated brown rice (GBR) was developed, it would hold immense potential for the enhancement of the quality control process in large-scale commercial rice production. We combined the Fourier transform near-infrared (NIR) spectral data of uncooked whole grain GBR with partial least squares (PLS) regression and an artificial neural network (ANN) for an evaluation of the textural properties of cooked germinated brown rice (GBR); in addition, data separation and spectral pretreatment methods were investigated. The ANN was outperformed in the evaluation of hardness by a back extrusion test of cooked GBR using the smoothing combined with the standard normal variate pretreated NIR spectra of 188 whole grain samples in the range of 4000–12,500 cm−1. The calibration sample set was separated from the prediction set by the Kennard–Stone method. The best ANN model for hardness, toughness, and adhesiveness provided R2, r2, RMSEC, RMSEP, Bias, and RPD values of 1.00, 0.94, 0.10 N, 0.77 N, 0.02 N, and 4.3; 1.00, 0.92, 1.40 Nmm, 9.98 Nmm, 1.6 Nmm, and 3.5; and 0.97, 0.91, 1.35 Nmm, 2.63 Nmm, −0.08 Nmm, and 3.4, respectively. The PLS regression of the 64-sample KDML GBR group and the 64-sample GBR group of various varieties provided the optimized models for the hardness of the former and the toughness of the latter. The hardness model was developed by using 5446.3–7506 and 4242.9–4605.4 cm−1, which included the amylose vibration band at 6834.0 cm−1, while the toughness model was from 6094.3 to 9403.8 cm−1 and included the 6834.0 and 8316.0 cm−1 vibration bands of amylose, which influenced the texture of the cooked rice. The PLS regression models for hardness and toughness had the r2 values of 0.85 and 0.82 and the RPDs of 2.9 and 2.4, respectively. The ANN model for the hardness, toughness, and adhesiveness of cooked GBR could be implemented for practical use in GBR production factories for product formulation and quality assurance and for further updating using more samples and several brands to obtain the robust models.
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Evaluation of Precision and Sensitivity of Back Extrusion Test for Measuring Textural Qualities of Cooked Germinated Brown Rice in Production Process
(2023-08-01)
Kaewsorn, Kannapot
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Maichoon, Pisut
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Pornchaloempong, Pimpen
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Krusong, Warawut
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Sirisomboon, Panmanas
The textural qualities of cooked rice may be understood as a dominant property and indicator of eating quality. In this study, we evaluated the precision and sensitivity of a back extrusion (BE) test for the texture of cooked germinated brown rice (GBR) in a production process. BE testing of the textural properties of cooked GBR rice showed a high precision of measurement in hardness, toughness and stickiness tests which indicated by the repeatability and reproductivity test but the sensitivity indicated by coefficient of variation of the texture properties. The findings of our study of the effects on cooked GBR texture of different soaking and incubation durations in the production of Khao Dawk Mali 105 (KDML 105) GBR, as measured by BE testing, confirmed that our original protocol for evaluation of the precision and sensitivity of this texture measurement method. The coefficients of determination (R2) of hardness, toughness and stickiness tests and the incubation time at after 48 hours of soaking were 0.82, 0.81 and 0.64, respectively. The repeatability and reproducibility of reliable measurements, which have a low standard deviation of the greatest difference between replicates, are considered to indicate high precision. A high coefficient of variation where relatively wide variations in the absolute value of the property can be detected indicates high sensitivity when small resolutions can be detected, and vice versa. The sensitivity of the BE tests for stickiness, toughness and hardness all ranked higher, in that order, than the sensitivity of the method for adhesiveness, which ranked lowest. The coefficients of variation of these texture parameters were 31.26, 20.59, 19.41 and 18.72, respectively. However, the correlation coefficients among the texture properties obtained by BE testing were not related to the precision or sensitivity of the test. By obtaining these results, we verified that our original protocol for the determination of the precision and sensitivity of food texture measurements which was successfully used for GBR texture measurement.
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Efficiency of Ultrasonic Incorporated Glutathione Treatment in Preserving the Physicochemical Quality and Preventing the Browning of Lotus Rhizome Slices
(2021-12-01)
Wen, Bo
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Li, Da
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Du, Xianfeng
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Kedbanglai, Phacharee
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Tang, De
This study investigated the efficacy of 40-kHz (200 W) ultrasonication (US) for 2 min combined with glutathione (GSH) at 0.5% w/v (US + GSH) in preventing browning and preserving the physicochemical quality of lotus rhizome slices stored in a 4 ± 1 °C refrigerator. According to the visual appearance of the slices, US + GSH treatment more effectively inhibited the browning of the cut surface than did GSH or US treatment alone. US + GSH and GSH treatments were more effective than US and control treatments in preserving the slices’ colour attributes, such as their lightness and whiteness index values, and potentially retarded enzymatic browning reactions and increases in browning index and total colour difference values. Moreover, the application of US and US + GSH treatments noticeably preserved the texture of the slices. None of the treatments affected the total sugar content during storage. The US + GSH treatment markedly enhanced the ferric reducing antioxidant potential of the slices during storage. The slices treated with US, GSH, and US + GSH exhibited slower reductions in 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity than did the controls. In conclusion, US + GSH treatment is a feasible approach for inhibiting browning, maintaining texture, and inducing antioxidant activity in lotus rhizome slices during storage.
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Rapid evaluation of the texture properties of melon (Cucumis melo L. Var. reticulata cv. Green net) using near infrared spectroscopy
(2018-08-01)
Khurnpoon, Lampan
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Sirisomboon, Panmanas
The near infrared (NIR) spectroscopy as the rapid nondestructive method was aimed to be applied for determination of the texture properties of melon intact fruit and pulp including initial firmness, rupture force, average firmness, rupture distance, toughness, average penetrating force and penetrating energy. The data from the reference method of texture analyzer were correlated with the NIR spectral data. The result showed that, only the two properties including rupture force and penetrating force in pulp could be predicted by NIR spectroscopy technique. The determination coefficient of validation (r2) for prediction of rupture force and penetrating force in the pulp of melon using intact fruit spectra were 0.850 and 0.845, respectively. The r2, for prediction of rupture force and penetrating force in the pulp of melon using pulp spectra were 0.813 and 0.778, respectively. This indicated that the NIR spectroscopy protocol developed here was useful for research works such as breeding and postharvest research, the melon processing factory and also the import and export of melon. Practical applications: The near infrared spectroscopy protocol developed for determination of rupture force and penetrating force in pulp using intact fruit spectra as a nondestructive method will be useful for research works such as breeding and postharvest research, the melon processing factory and also the import and export of melon. There are also the protocol developed using pulp spectra can be used for texture determination of fresh-cut melon.

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