In recent years, there has been an increased motivation to reduce meat consumption globally due to environmental and health concerns, which has driven the development of meat substitutes. Filamentous ...fungal biomass, commonly known as mycoprotein, is a potential meat substitute since it is nutritious and has filaments to mimic meat fibrils. The current study aimed to investigate the potential use of a cheap substrate derived from the food industry, i.e., residual water in a tempeh factory, for mycoprotein production. The type of residual water, nutrient supplementation, optimum conditions for biomass production, and characteristics of the mycoprotein were determined. The results showed that the residual water from the first boiling with yeast extract addition gave the highest mycoprotein content. The optimum growth condition was a pH of 4.5 and agitation of 125 rpm, and it resulted in 7.76 g/L biomass. The mycoprotein contains 19.44% (
/
) protein with a high crude fiber content of 8.51% (
/
) and a low fat content of 1.56% (
/
). In addition, the amino acid and fatty acid contents are dominated by glutamic acid and polyunsaturated fatty acids, which are associated with an umami taste and are considered healthier foods. The current work reveals that the residual boiling water from the tempeh factory can be used to produce high-quality mycoprotein.
The growing population and the climate changes put a pressure on food production globally, therefore a fundamental transformation of food production is required. One approach to accelerate food ...production is application of modern biotechnology such as cell culture, marker assisted selection, and genetic engineering. Cell culture technology reduces the usage of arable land, while marker-assisted selection increases the genetic gain of crop breeding and genetic engineering enable to introduce a desired traits to crop. The cell culture technology has resulted in development of cultured meat, fungal biomass food (mycoprotein), and bioactive compounds from plant cell culture. Except cultured meat which recently begin to penetrate the market, the other products have been in the market for years. The marker-assisted selection and genetic engineering have contributed significantly to increase the resiliency against emerging pests and abiotic stresses. This review addresses diverse techniques of cell culture technology as well as advanced genetic engineering technology CRISPR Cas-9 and its application for crop improvement. The pros and cons of different techniques as well as the challenges and future perspective of application of modern biotechnology for strengthening food security are also discussed.
Roselle (Hibiscus sabdariffa L.), as an edible flower, has long provided an array of positive effects on human health. This benefit is a result of phenolic compounds that are naturally present mainly ...in the calyx. Plentiful medicinal remedies and functional foods based on this flower are available worldwide, as supported by the studies of phenolic compounds in recent decades. This paper aims to provide a comprehensive review of the composition, biological activity, and beneficial effects on human health of phenolic compounds in roselle. This review was performed in accordance with the Preferred Reporting Items for Systematic reviews and Meta-Analyses (PRISMA) guidelines. A structured search in the published literature for phenolics compositions in roselle was required prior to the evaluation on the validity of the reported analytical methods. Reliable identification and quantification of phenolic compounds in roselle can be achieved by employing the proper extraction and separation methods. With ample alternative analytical methods discussed here, this review provided an aid for comprehending and selecting the most appropriate method for a particular study. The applications of the analytical methods highlighted indicated that phenolic acids, flavonoids, and their derivatives have been identified and quantified in roselle with a range of biological activities and beneficial effects on human health. It was also disclosed that the composition and concentration of phenolic compounds in roselle vary due to the growth factors, cultivars, and environmental influence. Finally, apart from the research progress carried out with roselle during the last ten years, this review also proposed relevant future works.
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Matcha gained popularity due to its health benefit as the awareness of the consumers' well-being increased. The product contains antioxidants, mainly catechin, and a unique taste. ...Matcha is commonly produced from Camelia sinensis var sinensis, whereas in other Asian regions with shading practices, C. sinensis var assamica is primarily cultivated. Both varieties have different flavors of teas due to genetic differences and cultivation techniques. In tea cultivation, shading is one of the important practices to increase the quality of matcha. Therefore this study aimed to investigate the effect of cultivation technique, namely shading intensity (0%, 50%, 70%, 90%) on C. sinensis var assamica on the physical, chemical, and sensory profile of matcha produced. This study exhibited that the resultant matcha cultivated with the higher intensity of shading tends to have a darker color in terms of lightness (from 61.43 to 53.64), lower moisture content (from 9.26% to 8.64%), and solubility index (from 17.10% to 15.37%) in 0% and 90% shading respectively. At the same time, the protein content of the plant tends to fluctuate in several shading intensities. In corresponding to the decreasing phenolic (from 50.78 to 46.09 mgGAE/g) and flavonoid content (from 41.89 to 15.15 mgQE/g) of the matcha in higher shading (from 0% and 90% shading, respectively), the catechin and antioxidant activity (52.3 to 68.85 of IC50) also decreased in 0% and 90% shading intensity. Meanwhile, the sensory evaluation of the resultant matcha from the higher intensity (from 0% and 90% shading) exhibited higher acceptance (from 3.02 to 3.42 of overall acceptance in 7-scale hedonic response). Overall, it should be considered that as the shading intensity gets higher (from 0% to 90%), which might result in better consumer acceptance, the bioactive compounds, namely phenolics, flavonoids, and catechins, might have a lower amount in the shaded plants.
Okara is a solid byproduct created during the processing of soy milk. The production of protein hydrolysates utilizing enzymatic tests such as papain can result in the production of bioactive ...peptides (BPs), which are amino acid sequences that can also be produced from the okara protein by hydrolysis. The objective of this study was to investigate the antioxidant activities of okara hydrolysates using papain, based on the in silico and in vitro assays using the papain enzyme. We found that using the in silico assessment, the antioxidant peptides can be found from the precursor (glycinin and conglycinin) in okara. When used as a protease, papain provides the maximum degree of hydrolysis for antioxidative peptides. The highest-peptide-rank peptide sequence was predicted using peptide ranks such as proline-histidine-phenylalanine (PHF), alanine-aspartic acid-phenylalanine (ADF), tyrosine-tyrosine-leucine (YYL), proline-histidine-histidine (PHH), isoleucine-arginine (IR), and serine-valine-leucine (SVL). Molecular docking studies revealed that all peptides generated from the parent protein impeded substrate access to the active site of xanthine oxidase (XO). They have antioxidative properties and are employed in the in silico approach to the XO enzyme. We also use papain to evaluate the antioxidant activity by using in vitro tests for protein hydrolysate following proteolysis. The antioxidant properties of okara protein hydrolysates have been shown in vitro, utilizing DPPH and FRAP experiments. This study suggests that okara hydrolysates generated by papain can be employed as natural antioxidants in food and for further applications, such as active ingredients for antioxidants in packaging.
The protein hydrolysate that contains bioactive peptides of yellowfin tuna (Thunnus albacares) skin collagen with antioxidant activity has been successfully studied by using in silico and in vitro ...assays. We found that using the in silico assessment, the antioxidant peptides can be found from the precursor (type I α1 and α2 collagen of yellowfin tuna). Applying papain as a protease will also provide the greatest degree of hydrolysis for antioxidative peptides. The highest peptide rank peptides sequence such as Pro-Trp-Gly (PWG), Pro-His-Gly (PHG), His-Leu (HL), Ile-Arg (IR), Ala-His (AH), Glu-Leu (EL) that predicted using papain in silico. Molecular docking analysis showed all peptides derived from yellowfin tuna have hindered the substrate to access the active site of myeloperoxidase (MPO). Interestingly, the substitution of the amino acid from His (PHG, 7.1 kcal/mol) to Trp (PWG, 8.0 kcal/mol) has increased the affinity of the peptide towards MPO. They have antioxidative activities used in silico approach to MPO enzyme. We also confirm the in vitro assays for the protein hydrolysate after proteolysis using papain. The concentration and hydrolysis time will give influence the degree of hydrolysis, and antioxidant activities (P < 0.05). In conclusion, hydrolysate protein of type I α1 and α2 collagen from yellowfin tuna produced by papain hydrolysis has the potential to be used in food, active packaging material until health applications..
The purpose of this research was to determine the effect of composite fish gelatin–chitosan edible coatings enriched with black tea extract on the physical, chemical, and fungal decay properties of ...minimally processed watermelons stored at ±4 °C for 13 days. In this study, tuna skin gelatin was extracted and used to prepare edible coating solutions which comprised 4% gelatin, 2% chitosan, 2% calcium lactate, 2% glycerol, and black tea extract (0%; 0.25%; 0.50%; 0.75%; 1%). The samples were coated using the layer-by-layer dipping technique. This study showed that composite fish gelatin–chitosan edible coating enriched with black tea extract maintained and improved weight loss, texture (hardness), color, pH, and total soluble solid antioxidant activity and prevented fungal decay on minimally processed watermelons stored at ±4 °C for 13 days. The development in this study of edible film and a coating prepared from fish gelatin–chitosan and the incorporation of black tea extract as an antioxidant or antimicrobial agent can be a new approach to preventing postharvest loss and increasing the shelf life of minimally processed watermelon.
Kappaphycus alvarezii
is one of the most essential edible seaweeds in the global trade of marine products. The product quality will directly influence the flavor, odor, and impact on the human health ...of this edible seaweed. These functions are associated with volatile organic compound (VOCs) content and are controlled by seaweed cultivation sites. This study investigated VOCs using HS-SPME combined with GC–MS and multivariate analysis to determine the VOCs to be used as key markers for the quality of seaweeds from different cultivation sites. The HS-SPME factors, such as the amount of sample, extraction temperature, and extraction time, were optimized based on Box–Behnken design (BBD) and response surface methodology (RSM) for multi-response optimization (MRO). The precision of the approach varied from 1.17% (alkanes) to 6.30% (carboxylic acids) for repeatability and 3.93% (furans) to 16.64% (sesquiterpenoids) for intermediate precision. This method was applied to samples collected from nine different geographical regions in Indonesia. Principal Component Analysis (PCA) was used to determine data distribution from 48 compounds in
K. alvarezii
from those different cultivation sites. Based on PCA, four key marker VOCs, including heptadecane, 3-methylbutanoic acid, 2-pentyl furan, and 2-heptanone, were successfully established.
Shimatogarashi (Capsicum frutescens) is a typical chili pepper domesticated in southern Japan. Important traits of Shimatogarashi peppers, such as color; proportion of organic acids, capsaicinoids, ...and aromatic compounds; and antioxidant activity in three stages of maturity (green (immature), orange (turning), and red (mature) stages) were characterized. The results indicated that the concentration of organic acids, including ascorbic, citric, and malic acid, increased during ripening. In addition, the amount of capsaicinoids, which are responsible for the pungent taste of chili peppers, increased as the fruit matured to the orange and red stages. The volatile compound profile of Shimatogarashi was dominated by the presence of esters, which mainly contributed to fruity notes. The total amount of volatile compounds analyzed by gas chromatography-headspace solid-phase microextraction (GC-HS-SPME), especially esters, decreased as the fruit changed in color from green to red. This was in contrast to the amount of terpenoids, especially limonene, which increased at the red stage, denoting a change in flavor from fruity to a more citrus-like aroma. Based on the total phenolic content (TPC), the oxygen radical absorbance capacity (ORAC) and the diphenylpicrylhydrazyl (DPPH) free radical method, the antioxidant capacity of Shimatogarashi showed an increase at the mature red stage. However, while the red stage showed higher pungency and antioxidant capacity as well as an attractive color, the results of aromatic compound analysis revealed that the immature green stage had the advantages of having pleasant fruity smell, making it suitable for use in condiments.
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