by Uchenna Emmanuel Umeohia and Abiodun Adekunle Olapade
Original Research
Edible films are desired due to their eco-friendliness, opportunity for active substance delivery, and excellent alternatives to conventional packaging. This study was designed to develop, characterize, and optimize bioactive edible films from tomato puree and peels, and moringa leaves extract. A central composite orthogonal design was used for the formulation of the film-forming solution, comprising of Tomato Peel Fiber (0-10 g/100 g), and Moringa Leaf Extract (0-5 g/100 g). The thickness, mechanical properties, colour indices, water vapor transmission rate, antimicrobial and antioxidant activities of the bioactive films were determined and optimized. The film thickness of the edible films ranged from 0.36-1.42 mm, while the mechanical properties showed tensile strength between 0.289-6.374 N/mm2, elongation at break (0.502-6.287 mm), stress at break (0.060-5.088 N/mm2), strain at break (1.67-20.96%), young modulus (19.56-225.08 N/mm2). Colour parameters were lightness (L* 34.97-58.33), redness, (a* 0.10-4.94), yellowness index, (b* 2.67-20.61), total colour difference, ΔE (17.34-44.63), and whiteness index, WI (34.91-53.32). The WVTR ranged from 0.51-15.50 g/m2/h, while maximum antimicrobial inhibition zones against Xanthomonas euvesicatoria and Alternaria alternata were 5.50 and 9.00 mm, respectively. The DPPH radical scavenging power of the edible films ranged from 7.01 – 68.22%. Incorporation of tomato peel fiber and moringa leaf extract enhance mechanical and bioactivity properties of the film.
American Journal of Food Science and Technology. 2024, 12(1), 19-41. DOI: 10.12691/ajfst-12-1-4
Pub. Date: February 25, 2024
by Bob Wilfrid Loumouamou, Eliane Thérèse Biassala, Célestine Kiminou Ngounga, Anicet Frédéric Binaki, Eldride Grace Divine Ngabé, Jean Mathurin Nzikou and Christian Feueltgaldah Bopoundza
Original Research
The aim of this study was to investigate the kinetics and thermodynamic properties of thermal bleaching of Raphia sese oil. The effectiveness of temperature in bleaching Raphia sese oil was investigated in this work. The result suggests that increasing temperature increases the bleaching rate of the oil. Two models were used to conduct the kinetic study of oil bleaching, the pseudo-first order and the pseudo-second order. The study revealed that pseudo-second-order is the kinetic model that effectively describes the experimental data of the Raphia sese oil bleaching process with rate constant values equal to 5.2548.10-4, 6.1065.10-4 and 6.7170.10-4 g/mg.min respectively for temperatures of 150, 180 and 210°C. The model fits better as heating temperature increases. Thermodynamic properties were evaluated using parameters such as free energy variation (∆G0), enthalpy variation (∆H0) and entropy variation (∆S0). The enthalpy, entropy and activation energy were determined to be 875.10-3 kJ/mol, -244.10-3 kJ/mol and 2.505 kJ respectively. The free energy ranged from 104.274 to 118.940 kJ/mol. The result indicates that a bleaching rate of up to 96% can be achieved with a temperature of 210°C for an oven heating time of 7 h, i.e. 420 min.
American Journal of Food Science and Technology. 2024, 12(1), 13-18. DOI: 10.12691/ajfst-12-1-3
Pub. Date: January 19, 2024
by Sada Omari Shosy
Original Research
Benincasa hispida is a seasonal fruit widely grown in Tanzania mostly in Dodoma region. Assessing effect of drying methods on nutrient content of Benincasa hispida varieties in Tanzania is valuable for preserving the fruit's availability throughout the year. Additionally, evaluating sensory acceptability of processed product will provide insights into consumer preferences. Three varieties such as Maule, Mbwagale and Iyungumapele were collected and subjected to direct sun and solar drying followed by laboratory analysis to determine the effect of drying methods on nutrient content. Also, prepared porridge and ‘chinchin’ from sun and solar dried flour were subjected to sensory evaluation using 9-point hedonic scale as described by Lawless and Heymann (2010) [14], where by a trained panel of 70 people with age raging 15-45 years was used. The results showed that there was a significant difference (p≤0.05) between direct sun and solar drying methods on nutrient content. Drying methods in all varieties reduced the nutrient content with exception of potassium. Some nutrients varied significantly (p≤0.05) between varieties. Higher amount of nutrient content was observed in Maule variety compared to Mbwagale and Iyungumapele varieties. There was significant difference (p≤0.05) in all attributes except texture in chinchin while there was no significant difference (p≤0.05) in all attributes except colour in porridge. Farmers in Dodoma should be encouraged to dry Benincasa hispida particularly Maule variety and develop other value added product for diversification.
American Journal of Food Science and Technology. 2024, 12(1), 8-12. DOI: 10.12691/ajfst-12-1-2
Pub. Date: January 16, 2024
by Liezl T. Asido, Quirlyn Faye A. Marte, Derrick O. Eñano, Nicole Bebis, Ian Jay P. Saldo, Jhovel Roy D. Calo, Mary Jade P. Dandoy and Rorei Marielle V. Asiñero
Original Research
Bukidnon's mountain ranges and relatively cool and humid climates serve as a habitat and a thriving location for different flora and fauna. It is presumed that many different kinds of mushrooms in the province's wilderness still have not yet been discovered or used to their full potential. The study assessed wild mushroom species in Purok-3, Baclayon, Lantapan, Bukidnon. Specifically, this aimed to collect and identify all species of wild mushrooms in the area and their present conservation status, identify wild mushroom species that are edible and with medicinal value according to literature and studies, and determine how diverse wild mushrooms are present in the study site. The study focused on identifying wild mushroom species and harnessing their full potential before becoming extinct in the area. A transect walk within 300 m and 100 m from the roadside was used. A total of 12 individual species belonging to 9 different families and 9 genera were identified. Five wild mushrooms were edible and with medicinal properties (Lycoperdon sp., Cantharellus sp., Coprinellus sp., Auricularia auricula-judae, and Termitomyces sp.). Four wild mushrooms were inedible but with medical properties (Trametes cinnabarina, Ganoderma applanatum, Daedalea sp., Trametes sp.). One wild mushroom was inedible (Panaeolus sp.). Currently, the following species are not included in the IUCN Red List and DENR DAO. This entails that the species are generally not disturbed or threatened. Moreover, more studies about these wild mushrooms are required to determine their conservation status further and implement measures to protect them. The diversity of wild mushroom species in the study site was assessed using the Shannon-Wiener's Diversity Index (2.09), which represents low diversity, and Margalef's Richness Index (3.219), which represents medium species richness of wild mushrooms. Disturbance of the area and the different microhabitats affect the diversity of wild mushrooms. Furthermore, improved investigation should be done, and more sampling plots in the other parts of Lantapan, Bukidnon, Philippines to fully discover all the wild mushroom species found in the area, harness their full potential, and promote conservation.
American Journal of Food Science and Technology. 2024, 12(1), 1-7. DOI: 10.12691/ajfst-12-1-1
Pub. Date: January 15, 2024