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Article ; Online: Valorization of green biomass Azolla pinnata fern: multi‐parameter evaluation of processing conditions on protein extractability and their influence on the physicochemical, structural, techno‐functional properties and protein quality

Qoms, Mohammed S / Arulrajah, Brisha / Shamsudin, Rosnah / Ibadullah, Wan Zunairah Wan / Saari, Nazamid

Journal of the Science of Food and Agriculture. 2022 Dec., v. 102, no. 15 p.6974-6983

2022

Abstract: BACKGROUND: This study determined the effect of processing conditions on protein extractability from Azolla pinnata fern, and their influence on the physicochemical, structural, techno‐functional properties and protein quality. RESULTS: The protein ... ...

Abstract	BACKGROUND: This study determined the effect of processing conditions on protein extractability from Azolla pinnata fern, and their influence on the physicochemical, structural, techno‐functional properties and protein quality. RESULTS: The protein extraction from A. pinnata fern was optimized through response surface methodology obtaining a maximum yield of 18.93% with a recovery rate of 73.66%. The A. pinnata fern protein concentrate (AFPC) had five protein bands with a molecular weight ranging from 17 to 56 kDa. AFPC contained high β‐sheet structure (36.61%), favouring its good thermal properties with three endothermic peaks at 54.28, 86.52 and 166.25 °C. The AFPC scored ≥ 1 for all essential amino acids, except for lysine and histidine. The AFPC exhibited exceptionally high techno‐functional properties, particularly for water holding (5.46 g g⁻¹) and fat absorption capacity (10.08 g g⁻¹), and gelling properties (5% gelation concentration). The AFPC had high in vitro digestibility of 73%, signifying its high availability for human consumption. CONCLUSION: The underexploited A. pinnata fern is a potential source of edible protein, thus a promising nutraceutical or ingredient of functional and health‐promoting foods. © 2022 Society of Chemical Industry.
Keywords	Azolla pinnata ; absorption ; agriculture ; biomass ; dietary supplements ; digestibility ; endothermy ; ferns and fern allies ; gelation ; health promotion ; histidine ; humans ; ingredients ; lysine ; molecular weight ; protein concentrates ; protein value ; response surface methodology
Language	English
Dates of publication	2022-12
Size	p. 6974-6983.
Publishing place	John Wiley & Sons, Ltd.
Document type	Article ; Online
Note	JOURNAL ARTICLE
ZDB-ID	184116-6
ISSN	1097-0010 ; 0022-5142
ISSN (online)	1097-0010
ISSN	0022-5142
DOI	10.1002/jsfa.12059
Database	NAL-Catalogue (AGRICOLA)

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Article ; Online: Valorization of green biomass Azolla pinnata fern: multi-parameter evaluation of processing conditions on protein extractability and their influence on the physicochemical, structural, techno-functional properties and protein quality.

Qoms, Mohammed S / Arulrajah, Brisha / Shamsudin, Rosnah / Ibadullah, Wan Zunairah Wan / Saari, Nazamid

Journal of the science of food and agriculture

2022 Volume 102, Issue 15, Page(s) 6974–6983

Abstract: Background: This study determined the effect of processing conditions on protein extractability from Azolla pinnata fern, and their influence on the physicochemical, structural, techno-functional properties and protein quality.: Results: The protein ... ...

Abstract	Background: This study determined the effect of processing conditions on protein extractability from Azolla pinnata fern, and their influence on the physicochemical, structural, techno-functional properties and protein quality. Results: The protein extraction from A. pinnata fern was optimized through response surface methodology obtaining a maximum yield of 18.93% with a recovery rate of 73.66%. The A. pinnata fern protein concentrate (AFPC) had five protein bands with a molecular weight ranging from 17 to 56 kDa. AFPC contained high β-sheet structure (36.61%), favouring its good thermal properties with three endothermic peaks at 54.28, 86.52 and 166.25 °C. The AFPC scored ≥ 1 for all essential amino acids, except for lysine and histidine. The AFPC exhibited exceptionally high techno-functional properties, particularly for water holding (5.46 g g Conclusion: The underexploited A. pinnata fern is a potential source of edible protein, thus a promising nutraceutical or ingredient of functional and health-promoting foods. © 2022 Society of Chemical Industry.
MeSH term(s)	Humans ; Ferns/chemistry ; Ferns/metabolism ; Biomass ; Water/metabolism
Chemical Substances	Water (059QF0KO0R)
Language	English
Publishing date	2022-06-27
Publishing country	England
Document type	Journal Article
ZDB-ID	184116-6
ISSN	1097-0010 ; 0022-5142
ISSN (online)	1097-0010
ISSN	0022-5142
DOI	10.1002/jsfa.12059
Database	MEDical Literature Analysis and Retrieval System OnLINE

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Article ; Online: Enzymatic hydrolysis of Azolla pinnata fern protein concentrate: Effect of protease types and extent of hydrolysis on the physicochemical, techno-functional and biological properties

Qoms, Mohammed S. / Arulrajah, Brisha / Shamsudin, Rosnah / Ramli, Nurul Shazini / Ibadullah, Wan Zunairah Wan / Chau, De-Ming / Saari, Nazamid

Food Bioscience. 2023 May 28, p.102787-

2023 , Page(s) 102787–

Abstract: Azolla pinnata is an underutilised fern and has been found to be a highly promising and sustainable source, making it a potential new plant-based protein source that can be used as a functional food ingredient. Therefore, the present work produced Azolla ...

Abstract	Azolla pinnata is an underutilised fern and has been found to be a highly promising and sustainable source, making it a potential new plant-based protein source that can be used as a functional food ingredient. Therefore, the present work produced Azolla pinnata fern protein concentrate (AFPC) through alkaline solubilisation with isoelectric precipitation and investigated the effect of different proteases at varying degree of hydrolysis (DH) on the physicochemical, techno-functional properties and biological activities of Azolla fern protein hydrolysates. Enzymolysis with all proteases decreased the hydrophobicity, denaturation temperature and secondary structures (β-sheet and α-helix) as the DH increased. Furthermore, the techno-functional properties including water and oil holding capacities, emulsion properties and foam stability were significantly reduced with increasing the DH, except for solubility and foaming capacity. Additionally, the pH had a positive correlation with all the techno-functional properties, except for water holding capacity. Hydrolysis with all proteases had a positive effect on the antioxidant and antibacterial activities. The partially hydrolysed protein with alcalase showed excellent techno-functional and antioxidant properties, while excellent antibacterial activity was observed for hydrolysate produced by flavourzyme under extensive hydrolysis. The current findings pave the way for the application of Azolla fern protein hydrolysates as promising and sustainable plant-based peptide to be utilised as nutraceutical and functional food ingredients.
Keywords	Azolla pinnata ; antibacterial properties ; antioxidants ; chemical precipitation ; denaturation ; dietary supplements ; emulsions ; enzymatic hydrolysis ; ferns and fern allies ; foams ; food composition ; functional foods ; hydrolysates ; hydrolysis ; hydrophobicity ; oils ; pH ; peptides ; plant source protein ; protein concentrates ; protein hydrolysates ; protein sources ; solubility ; solubilization ; subtilisin ; temperature ; Azolla fern protein hydrolysate ; Antioxidant ; Antibacterial ; Functional food ; Multifunctional hydrolysate
Language	English
Dates of publication	2023-0528
Publishing place	Elsevier Ltd
Document type	Article ; Online
Note	Pre-press version
ISSN	2212-4292
DOI	10.1016/j.fbio.2023.102787
Database	NAL-Catalogue (AGRICOLA)

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Article ; Online: Effect of Palm-Based Shortenings of Various Melting Ranges as Animal Fat Replacers on the Physicochemical Properties and Emulsion Stability of Chicken Meat Emulsion

Faridah, Mohd Razali / Yusoff, Masni Mat / Rozzamri, Ashari / Ibadullah, Wan Zunairah Wan / Hairi, Amelia Najwa Ahmad / Daud, Nur Hardy Abu / Huda, Nurul / Ismail-Fitry, Mohammad Rashedi

Foods. 2023 Jan. 31, v. 12, no. 3

2023

Abstract: This study evaluated the effects of palm shortenings (PS) with varying melting ranges (MR) on the physicochemical, emulsion stability, rheological, thermal, textural, and microtextural properties of chicken meat emulsions. Six emulsions were developed: ... ...

Abstract	This study evaluated the effects of palm shortenings (PS) with varying melting ranges (MR) on the physicochemical, emulsion stability, rheological, thermal, textural, and microtextural properties of chicken meat emulsions. Six emulsions were developed: control (chicken skin), sample A (PS at MR of 33–36 °C), sample B (PS at MR of 38–42 °C), sample C (PS at MR of 44–46 °C), sample D (PS at MR of 45–49 °C), and sample E (PS at MR of 55–60 °C). There were no significant differences in cooking loss, pH, and water-holding capacity between the meat emulsions, with sample E providing a more stable emulsion with the lowest fat content and highest moisture content. The colour profiles and protein thermal stabilities of the fat-replaced meat emulsions were not significantly different from the control. The hardness, shear force, storage, and loss moduli increased when palm shortenings with higher melting range were used, with sample E having the highest values. Sample E also exhibited a smaller pore size and more compact structure, and thus was well-emulsified compared to the other samples. Overall, palm shortenings–particularly those with a melting range of 55–60 °C–have the potential to replace chicken skin in meat emulsions.
Keywords	animal fats and oils ; chicken meat ; chicken skin ; color ; emulsions ; hardness ; lipid content ; meat emulsions ; pH ; porosity ; water content ; water holding capacity
Language	English
Dates of publication	2023-0131
Publishing place	Multidisciplinary Digital Publishing Institute
Document type	Article ; Online
ZDB-ID	2704223-6
ISSN	2304-8158
ISSN	2304-8158
DOI	10.3390/foods12030597
Database	NAL-Catalogue (AGRICOLA)

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Article ; Online: Lipid oxidation and protein co-oxidation in ready-to-eat meat products as affected by temperature, antioxidant, and packaging material during 6 months of storage.

Wazir, Hazrati / Chay, Shyan Yea / Ibadullah, Wan Zunairah Wan / Zarei, Mohammad / Mustapha, Nor Afizah / Saari, Nazamid

RSC advances

2021 Volume 11, Issue 61, Page(s) 38565–38577

Abstract: Ambient-storage-friendly, ready-to-eat (RTE) meat products are convenient in emergencies, such as earthquakes, flash floods and the current global Covid-19 lockdown. However, given the processing and long storage time of such food products, the lipid and ...

Abstract	Ambient-storage-friendly, ready-to-eat (RTE) meat products are convenient in emergencies, such as earthquakes, flash floods and the current global Covid-19 lockdown. However, given the processing and long storage time of such food products, the lipid and protein components may be more susceptible to oxidation. Chicken
Language	English
Publishing date	2021-11-30
Publishing country	England
Document type	Journal Article
ISSN	2046-2069
ISSN (online)	2046-2069
DOI	10.1039/d1ra06872e
Database	MEDical Literature Analysis and Retrieval System OnLINE

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Article: Lipid oxidation and protein co-oxidation in ready-to-eat meat products as affected by temperature, antioxidant, and packaging material during 6 months of storage

Wazir, Hazrati / Chay, Shyan Yea / Ibadullah, Wan Zunairah Wan / Zarei, Mohammad / Mustapha, Nor Afizah / Saari, Nazamid

RSC advances. 2021 Nov. 30, v. 11, no. 61

2021

Abstract	Ambient-storage-friendly, ready-to-eat (RTE) meat products are convenient in emergencies, such as earthquakes, flash floods and the current global Covid-19 lockdown. However, given the processing and long storage time of such food products, the lipid and protein components may be more susceptible to oxidation. Chicken serunding is a low-moisture, high-lipid, high-protein, RTE product that is prone to lipid oxidation and protein co-oxidation, causing product quality deterioration. The present study assessed the effects of storage temperature (25, 40, 60 °C), antioxidant (butylated hydroxyanisole, BHA), and multilayer packaging materials [metallised polyethene terephthalate (MPET) and aluminium] on the lipid oxidation and protein co-oxidation of chicken serunding during six months of storage. All lipid and protein markers elevated with increasing temperature (25 < 40 < 60 °C), indicating that storage of low-moisture meat at high temperature is not feasible. BHA was effective against lipid oxidation, as indicated by the significantly lower (p <0.05) extracted lipid content and delayed formation of malondialdehyde, a secondary lipid oxidation product. However, BHA is not effective against protein co-oxidation, as shown by the insignificant (p >0.05) effect on preventing tryptophan loss, protein carbonyl formation and Schiff base accumulation. MPET packaging with a superior light and oxygen barrier provided significant protection (p <0.05) compared to aluminium. In conclusion, low temperature (25 °C) storage of low-moisture, high-lipid, high-protein, cooked meat systems in MPET packaging is recommended for long-term storage to delay the progression of lipid oxidation and protein co-oxidation.
Keywords	COVID-19 infection ; aluminum ; antioxidants ; butylated hydroxyanisole ; chickens ; lipid content ; lipid peroxidation ; lipids ; malondialdehyde ; meat ; oxidation ; oxygen ; product quality ; ready-to-eat foods ; schiff bases ; storage temperature ; storage time ; tryptophan
Language	English
Dates of publication	2021-1130
Size	p. 38565-38577.
Publishing place	The Royal Society of Chemistry
Document type	Article
ISSN	2046-2069
DOI	10.1039/d1ra06872e
Database	NAL-Catalogue (AGRICOLA)

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Article: Effect of Palm-Based Shortenings of Various Melting Ranges as Animal Fat Replacers on the Physicochemical Properties and Emulsion Stability of Chicken Meat Emulsion.

Faridah, Mohd Razali / Yusoff, Masni Mat / Rozzamri, Ashari / Ibadullah, Wan Zunairah Wan / Hairi, Amelia Najwa Ahmad / Daud, Nur Hardy Abu / Huda, Nurul / Ismail-Fitry, Mohammad Rashedi

Foods (Basel, Switzerland)

2023 Volume 12, Issue 3

Abstract	This study evaluated the effects of palm shortenings (PS) with varying melting ranges (MR) on the physicochemical, emulsion stability, rheological, thermal, textural, and microtextural properties of chicken meat emulsions. Six emulsions were developed: control (chicken skin), sample A (PS at MR of 33-36 °C), sample B (PS at MR of 38-42 °C), sample C (PS at MR of 44-46 °C), sample D (PS at MR of 45-49 °C), and sample E (PS at MR of 55-60 °C). There were no significant differences in cooking loss, pH, and water-holding capacity between the meat emulsions, with sample E providing a more stable emulsion with the lowest fat content and highest moisture content. The colour profiles and protein thermal stabilities of the fat-replaced meat emulsions were not significantly different from the control. The hardness, shear force, storage, and loss moduli increased when palm shortenings with higher melting range were used, with sample E having the highest values. Sample E also exhibited a smaller pore size and more compact structure, and thus was well-emulsified compared to the other samples. Overall, palm shortenings-particularly those with a melting range of 55-60 °C-have the potential to replace chicken skin in meat emulsions.
Language	English
Publishing date	2023-01-31
Publishing country	Switzerland
Document type	Journal Article
ZDB-ID	2704223-6
ISSN	2304-8158
ISSN	2304-8158
DOI	10.3390/foods12030597
Database	MEDical Literature Analysis and Retrieval System OnLINE

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Article: Potentiality of Self-Cloned

Hussin, Farah Salina / Chay, Shyan Yea / Zarei, Mohammad / Meor Hussin, Anis Shobirin / Ibadullah, Wan Zunairah Wan / Zaharuddin, Nurul Dhania / Wazir, Hazrati / Saari, Nazamid

Foods (Basel, Switzerland)

2020 Volume 9, Issue 12

Abstract: The current study evaluated the γ-aminobutyric acid (GABA) producing ability from three novel strains of lactic acid bacteria ( ...

Abstract	The current study evaluated the γ-aminobutyric acid (GABA) producing ability from three novel strains of lactic acid bacteria (
Language	English
Publishing date	2020-12-09
Publishing country	Switzerland
Document type	Journal Article
ZDB-ID	2704223-6
ISSN	2304-8158
ISSN	2304-8158
DOI	10.3390/foods9121826
Database	MEDical Literature Analysis and Retrieval System OnLINE

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Article: Potentiality of Self-Cloned Lactobacillus plantarum Taj-Apis362 for Enhancing GABA Production in Yogurt under Glucose Induction: Optimization and Its Cardiovascular Effect on Spontaneous Hypertensive Rats

Hussin, Farah Salina / Chay, Shyan Yea / Zarei, Mohammad / Meor Hussin, Anis Shobirin / Ibadullah, Wan Zunairah Wan / Zaharuddin, Nurul Dhania / Wazir, Hazrati / Saari, Nazamid

Foods. 2020 Dec. 09, v. 9, no. 12

2020

Abstract: The current study evaluated the γ-aminobutyric acid (GABA) producing ability from three novel strains of lactic acid bacteria (L. plantarum Taj-Apis362, assigned as UPMC90, UPMC91, and UPMC1065) co-cultured with starter culture in a yogurt. A combination ...

Abstract	The current study evaluated the γ-aminobutyric acid (GABA) producing ability from three novel strains of lactic acid bacteria (L. plantarum Taj-Apis362, assigned as UPMC90, UPMC91, and UPMC1065) co-cultured with starter culture in a yogurt. A combination of UPMC90 + UPMC91 with starter culture symbiotically revealed the most prominent GABA-producing effect. Response surface methodology revealed the optimized fermentation conditions at 39.0 °C, 7.25 h, and 11.5 mM glutamate substrate concentration to produce GABA-rich yogurt (29.96 mg/100 g) with desirable pH (3.93) and water-holding capacity (63.06%). At 2% glucose to replace pyridoxal-5-phosphate (PLP), a cofactor typically needed during GABA production, GABA content was further enhanced to 59.00 mg/100 g. In vivo study using this sample revealed a blood pressure-lowering efficacy at 0.1 mg/kg GABA dosage (equivalent to 30 mg/kg GABA-rich yogurt) in spontaneously hypertensive rats. An improved method to produce GABA-rich yogurt has been established, involving shorter fermentation time and lower glutamate concentration than previous work, along with glucose induction that omits the use of costly PLP, fostering the potential of developing a GABA-rich functional dairy product through natural fermentation with desirable product quality and antihypertensive property.
Keywords	Lactobacillus plantarum ; blood ; coculture ; dosage ; fermentation ; glucose ; in vivo studies ; lactic acid bacteria ; pH ; product quality ; rats ; response surface methodology ; starter cultures ; strains ; water holding capacity ; yogurt
Language	English
Dates of publication	2020-1209
Publishing place	Multidisciplinary Digital Publishing Institute
Document type	Article
Note	NAL-light
ZDB-ID	2704223-6
ISSN	2304-8158
ISSN	2304-8158
DOI	10.3390/foods9121826
Database	NAL-Catalogue (AGRICOLA)

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Article: Toxicity study and blood pressure–lowering efficacy of whey protein concentrate hydrolysate in rat models, plus peptide characterization

Hussein, Fatima A / Chay, Shyan Yea / Ghanisma, Siti Balqis M / Zarei, Mohammad / Auwal, Shehu M / Hamid, Azizah A / Ibadullah, Wan Zunairah Wan / Saari, Nazamid

American Dairy Science Association Journal of dairy science. 2020 Mar., v. 103, no. 3

2020

Abstract: We evaluated the acute (single-dose) and subacute (repeated-dose) oral toxicity of alcalase-hydrolyzed whey protein concentrate. Our acute study revealed no death or treatment-related complications, and the median lethal dose of whey protein concentrate ... ...

Abstract	We evaluated the acute (single-dose) and subacute (repeated-dose) oral toxicity of alcalase-hydrolyzed whey protein concentrate. Our acute study revealed no death or treatment-related complications, and the median lethal dose of whey protein concentrate hydrolysate was >2,500 mg/kg. In the subacute study, when the hydrolysate was fed at 3 different concentrations (200, 400, and 800 mg/kg), no groups showed toxicity changes compared with controls. Then, whey protein concentrate hydrolysate was orally administered to spontaneously hypertensive rats. Results revealed significant reductions in blood pressure in a dose-dependent manner, and dosing at 400 mg/kg led to significant blood pressure reduction (−47.8 mm Hg) compared with controls (blood pressure maintained) and the findings of previous work (−21 mm Hg). Eight peptides—RHPEYAVSVLLR, GGAPPAGRL, GPPLPRL, ELKPTPEGDL, VLSELPEP, DAQSAPLRVY, RDMPIQAF, and LEQVLPRD—were sequentially identified and characterized. Of the peptides, VLSELPEP and LEQVLPRD showed the most prominent in vitro angiotensin-I converting enzyme inhibition with half-maximal inhibitory concentrations of 0.049 and 0.043 mM, respectively. These findings establish strong evidence for the in vitro and in vivo potential of whey protein concentrate hydrolysate to act as a safe, natural functional food ingredient that exerts antihypertensive activity.
Keywords	animal disease models ; antihypertensive effect ; blood ; blood pressure ; death ; dose response ; enzyme inhibition ; functional foods ; hydrolysates ; hypertension ; ingredients ; lethal dose 50 ; oral administration ; peptides ; peptidyl-dipeptidase A ; rats ; whey protein concentrate
Language	English
Dates of publication	2020-03
Size	p. 2053-2064.
Publishing place	Elsevier Inc.
Document type	Article
ZDB-ID	242499-x
ISSN	1525-3198 ; 0022-0302
ISSN (online)	1525-3198
ISSN	0022-0302
DOI	10.3168/jds.2019-17462
Database	NAL-Catalogue (AGRICOLA)

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