Canrea Journal: Food Technology, Nutritions, and Culinary Journal
Canrea Journal: Food Technology, Nutrition, and Culinary Journal is an international peer-reviewed journal that publishes original research and review papers on food technology, nutrition, and culinary with a special emphasis on traditional food, particularly traditional Indonesian foods, as well as other regions that have similar or relevant culinary to Indonesian food. The topics of the articles may include but are not limited to the chemistry, microbiology, biotechnology, processing, packaging, functional, and sensory aspects of traditional and contemporary foods.
Hasanuddin University Food Science and Technology Study Program
Integration of edible coatings with postharvest storage technologiesfor fruits and vegetables: A systematic review and network analysis
Integrating edible coating applications with optimized storage technologies represents a promising strategy to enhance the physicochemical stability, microbial safety, and shelf life of fruits and vegetables. This systematic review and network analysis examines global research trends in integrating edible coatings with storage technologies such as refrigeration, modified atmosphere packaging (MAP), controlled atmosphere storage (CA), and cold-chain systems. Following PRISMA guidelines, a comprehensive literature search was conducted in Scopus, yielding 425 initial records. After screening and eligibility assessment, 47 key studies were included in the final analysis. The results show a consistent growth in publications since the mid-2000s with a sharp increase after 2014, peaking in 2024. Spain emerged as a central hub of international collaboration, while key journals served as main dissemination channels. The most frequently combined components were chitosan, alginate, and pectin as biopolymers; essential oils and plant extracts as active compounds; and refrigeration and MAP as storage technologies. Network analysis revealed that biopolymers functioned as central connectors that repeatedly link with the other components. The integrated coating-storage systems improved several postharvest quality attributes of fruits and vegetables to varying degrees, including shelf-life extension ranging from 2 to more than 60 days, preservation of nutritional quality, significant reduction in microbial loads, and maintenance or improvement of sensory attributes. Future research is predicted to focus on active phenolic coatings with controlled release in MAP, smart packaging with real-time monitoring, integration of scavengers and moisture absorbers with coatings, and development of bio-based sensors for detecting temperature abuse in the cold chain. These findings provide a comprehensive knowledge map and research agenda for advancing sustainable postharvest quality management of fresh produce.
Copyright (c) 2026 Canrea Journal: Food Technology, Nutritions, and Culinary Journal https://creativecommons.org/licenses/by/4.0
Enhancing physicochemical and functional properties of jack bean (Canavalia ensiformis) starch with heat-moisture treatment
Heat-moisture treatment (HMT) represents a standard procedure used to adjust the properties of jack bean starch (JBS) and enhance its functionality in food applications. Therefore, this study aimed to analyze the influence of HMT on the JBS’s functional and physicochemical properties. Native starch was subjected to HMT with varying moisture contents (15, 20, and 25%) and durations (1, 2, and 3 h) at a constant temperature of 110°C. The influence of HMT on the physicochemical properties, pasting properties, crystalline pattern, crystallinity, and morphology of starch granules was evaluated. Color analysis revealed a decline in lightness (L*) and greenness (a*), accompanied by an increase in yellowness (b*) as the heating time increased. Swelling power and solubility decreased with increasing moisture content. Meanwhile, amylose content increased with prolonged heating compared to that of native starch. Elevated moisture content and extended heating duration increased pasting temperature and peak time but simultaneously reduced breakdown viscosity. X-ray diffraction (XRD) exhibited that HMT maintained the A-type crystalline pattern of the native starch. Nevertheless, the crystallinity showed a complex trend, increasing at 25% moisture after one hour of heating (from 42.95 to 43.19%). FTIR spectra confirmed that HMT did not change the molecular structure of the starch, even though higher moisture content led to surface damage and granule cracking. HMT effectively modified jack bean starch, offering potential for improved functionality in food applications.
Fortification of cow and soymilk kefir with pomegranate peel extracts: Impact on physicochemical, microbial viability, and sensory properties
Kefir is a fermented beverage valued for its probiotic-associated properties, although its antioxidant capacity remains relatively moderate. Pomegranate peel, a phenolic-rich agro-industrial by-product, offers potential as a sustainable fortifying ingredient for functional beverage development. This study investigated the effects of pomegranate peel extract (PPE) addition (0–20%, w/v) on the physicochemical, microbiological, antioxidant, and sensory characteristics of cow milk and soymilk kefir. Kefir samples were prepared using a commercial starter culture and evaluated for total phenolic content (TPC), antioxidant activity, pH, viscosity, viable lactic acid bacteria (LAB) counts, and sensory acceptance. PPE fortification significantly increased (p < 0.05) TPC and antioxidant activity in both kefir matrices. TPC increased from 55.31 to 182.87 mg GAE/g in cow milk kefir and from 60.91 to 199.29 mg GAE/g in soymilk kefir. LAB counts also increased substantially, with more than a two-fold increase in cow milk kefir and an approximately five-fold increase in soymilk kefir. PPE significantly reduced viscosity in cow milk kefir, while soymilk kefir remained rheologically stable, indicating a matrix-dependent response. Sensory evaluation revealed no statistically significant differences (p > 0.05) in taste, aroma, or color, although higher PPE levels tended to show lower numerical sensory scores, particularly in soymilk kefir. These findings indicate that PPE can enhance the phenolic content, antioxidant potential, and LAB viability of both dairy- and plant-based kefir. Moderate inclusion levels (5–15%) appeared to provide the most balanced functional and sensory profile, supporting the potential use of PPE as a natural fortifying ingredient in fermented beverage formulations.
Improving the properties of coconut milk-based functional drink with lactic acid bacteria fermentation and addition of herbal leaf
Coconut milk possesses potential as promising plant-based milk, alternative to animal milk. With the incorporation of bioactive-rich herbal leaves in combination with fermentation, the coconut milk presents an opportunity for better functional attributes, particularly antioxidant and antibacterial activities. This research investigates the effects of fermentation (lactic acid bacteria (culture)-mediated and spontaneous) and the addition of herbal leaves (cassava, bay, and guava) on the physicochemical and biofunctional properties of coconut milk drinks. Besides analysing antioxidant and antibacterial activities, other parameters analysed in this study include pH, total acidity, soluble solids (°Brix), total dissolved solids (ppm), and viscosity. This study finds that fermentation significantly reduced pH and the soluble solids (°Brix) while increasing total acidity, viscosity, and dissolved solids (ppm). It was also found that both fermentation and the addition of herbal leaves had significant effect on the biofunctional properties of the coconut milk drink in which they are found to enhance the antioxidant activity, with guava leaves exhibiting the highest enhancement. Particularly in guava-enriched formulations, the antibacterial properties were found to increase after fermentation demonstrating notable efficacy against E. coli (up to 7.03 mm) and S. aureus (up to 8.37 mm). This finding underscores the potential of fermentation in combination with herbal leaves to enhance the potential of plant-based milk.
Copyright (c) 2025 Canrea Journal: Food Technology, Nutritions, and Culinary Journal https://creativecommons.org/licenses/by/4.0
Development of a local single-origin dark chocolate based on consumer preferences
Chocolate, derived from cocoa, is a widely enjoyed product, with numerous small and medium enterprises in Indonesia processing local single-origin cocoa such as that from Kulon Progo to cater to domestic tastes. This study aims to develop a local single-origin dark chocolate based on consumer preferences for specific attributes and to determine their willingness to pay (WTP). The developed chocolate was then profiled and compared with a commercial dark chocolate. A discrete choice experiment (DCE) was conducted to evaluate consumer preferences for attributes including cocoa content, sugar type, and price (per 50 g), using levels informed by a preliminary survey. The online survey was carried out using Lighthouse Studio 9.12.0, with data analyzed via Hierarchical Bayes (HB). The results revealed that consumers preferred dark chocolate with 80% cocoa content and palm sugar and were willing to pay IDR 48,904.48 for this variant. Based on these preferences, the product was further evaluated for physicochemical properties, including moisture, fat content, hardness, and color. The product is compared to a commercial alternative. Significant differences were observed in adhesiveness, cohesiveness, gumminess, glossiness, and in the L* and a* color values, indicating the need for further development to improve the quality of locally produced dark chocolate
Development of freeze-dried lactic acid bacteria starter for coffee fermentation: Optimizing incubation time and coating formulation
This study aimed to develop a freeze-dried lactic acid bacteria (LAB) starter for coffee fermentation by optimizing incubation time and coating formulation. The research was conducted in two stages: determining the optimal incubation time for the liquid coffee starter and formulating the dry starter coating material. The liquid starter was prepared using coffee skin powder, glucose, peptone, and minerals, and inoculated with Lactobacillus plantarum, Weissella sp., and Leuconostoc mesenteroides. Incubation was performed at room temperature for 24, 28, 32, and 36 h. The optimal incubation time was found to be 32 h, resulting in a LAB viability of 4.2x1013 CFU/mL and a total acid content of 1.76%. The dry starter was prepared by encapsulating the liquid starter with various coating materials (gelatin and gum arabic) at different concentrations (5, 6, and 7%) using the freeze-drying method. The formulation with 5% gum arabic best maintained cell viability at 46.77% over a 4-week storage period. Coffee fermentation using the dry starter showed improved organoleptic qualities, with the best results obtained after 48 h of fermentation. This study presents a sustainable approach to producing high-quality fermented coffee, such as Luwak coffee, without the use of animals.
Effect of hydrocolloids type and concentration to the physical properties of plant-based nugget
This study investigated the effect of adding hydrocolloids to the cooking and moisture loss, water holding capacity and texture of plant-based nuggets. Methylcellulose, carrageenan, and xanthan gum were incorporated at concentration of 1 and 2% during plant-based nugget formulation. The results found that addition of hydrocolloids at higher concentrations significantly altered the physical properties of plant-based nuggets. Methylcellulose was able to reduce the cooking and moisture loss, while carrageenan improved the water holding capacity and texture of plant-based nuggets. On the other hand, although xanthan gum was able to alter several properties of the plant-based nuggets, utilization with other hydrocolloids may improve the properties of plant-based nuggets. Overall, the study highlights the potential of specific hydrocolloid to enhance physical properties of plant-based meat alternatives, contributing to the development of product.
Gen Z sensory perspective on turmeric-based jamu transformed into kombucha through convolutional neural network approach
Jamu, an Indonesian traditional herbal drink, is widely consumed for health maintenance but is often perceived as bitter, pungent, and outdated by younger generations. To preserve this cultural heritage, transforming jamu into kombucha offers both improved sensory appeal and functional benefits. This study examined the characteristics and sensory perception of kombucha made from turmeric and a mix of turmeric–tamarind leaves, evaluated at serving temperatures of 25°C and 9°C. Sensory evaluation employed Rate-All-That-Apply (RATA) and Temporal Dominance of Sensations (TDS), validated using Facial Emotion Recognition (FER) and Facial Landmarks Distance (FLD) analyses via a Convolutional Neural Network (CNN). Results showed that, despite pungent or bitter notes, sourness was the dominant attribute across samples (p < 0.05). Sourness was perceived for a longer duration in kombucha served at 9°C compared to 25°C. Although GC–MS detected bitterness, it did not significantly affect preference (p > 0.05). FER results were dominated by positive expressions (p < 0.05), confirming overall acceptance, while FLD analysis revealed significant changes in five facial landmarks associated with positive emotions. Male participants exhibited more positive expressions than females (p < 0.05). These findings suggest that converting jamu into kombucha effectively enhances its palatability and emotional acceptance, making it a promising strategy to modernize traditional beverages. Jamu based kombucha can thus serve as a culturally rooted, functional drink suitable for Gen Z consumers and adaptable to various serving temperatures.
Preparation of Curcuma xanthorrizha Roxb. with pressure blanching on the antioxidant activity and preference level of cookies
Curcuma xanthorrizha Roxb. (CX) contains curcuminoids which are natural antioxidants to fight free radicals. Blanching can increase the antioxidant activity of a product. One blanching method is pressure blanching using an autoclave. The type of solvent determines the antioxidants extracted in a food. The purpose of this study was to determine the appropriate time to maintain the bioactive compounds in CX from the appropriate blanching for the preparation of cookies with the addition of CX powder. This study used a two factorial Completely Randomised Design (CRD), namely the length of time of pressure blanching (0, 2.5, 5, 7.5 and 10 min) and the type of solvent (80% methanol, 80% ethanol, and 80% acetone) for CX powder and the best results were used to make CX cookies with variation of selected CX powder (1.5, 3 and 4.5 g) and baking temperature (130, 140 and 150 °C). The results showed that CX powder with a pressure blanching time of 5 min had the highest antioxidant activity 2,2-diphenyl-1-picrylhidrazyl (DPPH), antioxidant activity Ferric Reducing Antioxidant Power (FRAP), total phenol content (TPC), flavonoids, β-carotene and condensed tannins. The addition of CX powder and variations in baking temperature had a significant effect on the chemical properties, and the preference level of the cookies produced. The selected cookies product is the addition of 1.5 g CX powder and baking temperature of 130 °C which has a moisture content of 3.17%, protein content of 10.81%, DPPH antioxidant activity of 32.10% RSA, TPC 9.08 mg GAE/g, and total flavonoids 0.61 mg QE/g.
Valorisation of Sarawak Liberica coffee cascara and spent grounds: GC-MS profiling and prototype development of tea and soap
Coffee processing generates substantial by-products such as cascara and spent coffee grounds, which remain underutilised despite their potential for value-added applications. This study aimed to evaluate the utilisation of Sarawak Liberica coffee by-products through the development of cascara tea and soap prototypes. Bioactive compounds in the ethanolic extract of cascara powder were identified using gas chromatography–mass spectrometry (GC-MS). Cascara powder was formulated into original and flavoured tea variants and evaluated using a 9-point hedonic scale. Soap prototypes incorporating cascara and spent coffee grounds were produced via the cold process method and assessed for total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activity using standard colorimetric assays. The flavoured cascara tea demonstrated higher sensory acceptance across multiple attributes compared to the original formulation. GC-MS analysis identified 30 bioactive compounds, indicating functional potential. Both cascara-based soaps and spent coffee ground-based soaps exhibited TPC and TFC value with strong antioxidant activity, with optimal performance observed at higher incorporation levels. Collectively, these findings highlight the feasibility of transforming Sarawak Liberica coffee by-products into value-added functional food and cosmetic products, providing a sustainable approach to waste utilisation while expanding their industrial application potential.
Development dark chocolate enriched with mangrove leaf powder (Sonneratia alba): Physico-chemical properties, antioxidant activity, and sensory quality
The incorporation of mangrove leaf powder into food systems offers an emerging strategy for enhancing the functional value of confectionery products. This study evaluated the effects of Sonneratia alba (S. alba) mangrove-leaf powder on the physicochemical properties, antioxidant capacity, and sensory quality of dark chocolate. Leaves were processed into fine 60-mesh powder and added at concentrations of 0–5.5% (w/w). The analytical assessments included moisture content, total phenolic content (TPC), antioxidant activity using the DPPH method, CIELAB colour parameters, texture hardness, and consumer acceptance. The product underwent enrichment with S. alba produced significant (p < 0.05) increases in TPC (49.06–64.37 mg GAE/g) and antioxidant activity (60.45–69.45%). A strong linear relationship between TPC and DPPH inhibition (R² = 0.934) indicated that phenolics contributed directly to enhanced radical-scavenging performance. Colour measurements showed elevated a* and b* values with increasing leaf concentration, reflecting intensified red–yellow chromaticity from plant pigments. Meanwhile, hardness decreased from 135.33 to 98.95 g/F, suggesting that fibre components disrupted fat crystallisation and softened the chocolate matrix. Sensory evaluation demonstrated that intermediate enrichment levels (4.5%–5.5%) provided the most favourable consumer responses, yielding the highest scores for flavour, texture, and overall acceptance. Collectively, these results indicate that powder from S. alba leaves serves as an effective natural fortifying agent capable of improving the functional profile of dark chocolate without compromising sensory desirability. The findings highlight opportunities to use mangrove biomass as a sustainable, phenolic-rich ingredient for developing clean-label, functional chocolate products.
A multi-method sensory approach to characterize pasteurized ready-to-eat sausages in the Indonesian market: From attribut escreening totemporal dynamics
Ready-to-eat (RTE) sausages have become increasingly popular in the Indonesian market due to changing consumer preferences and growing demand for convenient, high-quality protein sources and innovative food products. However, comprehensive sensory studies evaluating these products in the local context remain limited. This study aimed to characterize the sensory attributes and temporal flavor dynamics of five commercial pasteurized RTE sausage brands using a multi-method sensory approach. A total of 144 untrained consumers participated in a Check-All-That-Apply (CATA) and 24 trained panelists conducted Temporal Dominance of Sensations (TDS) evaluations. CATA results revealed distinct sensory profiles among products, with Product 4 showing the strongest alignment with the ideal profile, and Product 2 receiving the highest overall liking score. TDS results further complemented these findings, where Product 2 showed a more prolonged and intense meaty flavor. Product 4 displayed more dynamic sensory transitions during mastication, whereas the lower-liked Product 5 exhibited less intense and less clearly defined dominance patterns. Penalty analysis identified fishy aroma, starchy flavor, and bitter aftertaste as key drivers of disliking. The integration of CATA and TDS sensory data highlights not only which attributes are important, but also how and when they are perceived. These findings may support future food product reformulation and sensory-driven innovation to improve consumer acceptance of innovative RTE protein products.
Foods for the Gods: Exploring the role of foods as ceremonial and religious offerings in the island of Bali, Indonesia
Bali, the only Hindu-majority province in Muslim-majority Indonesia, has a unique tradition strongly founded on religious and spiritual values. The importance of religion among Balinese is reflected in various religious ceremonies, during which are presented beautiful and colorful offerings made of local crops and Balinese ethnic foods. This review aims to explore the use of food as offering in Balinese religious ceremonies, as well as its philosophical values. Fruits, traditional cakes (sanganan or jaja), and Balinese traditional cuisine are incorporated in numerous kinds of Balinese offerings, including canang sari, jotan (saiban), and penjor. Even though each offering has its unique characteristic and the same food might contribute to different values in different types of offerings, the use of food in religious offerings is in general an expression of gratitude and an action of giving back to nature and the gods. The elements of an offering are carefully arranged to represent certain philosophical values or specific God manifestations in Balinese Hinduism known as Nawa Dewata, the nine names of God manifestations ruling in the nine different directions. Some food offerings are also presented to the demons. In Bali, food is strongly intertwined with faith and culture. Therefore, studying the use and the value of food in Balinese ceremonial offerings would help to understand Balinese culture and tradition in a thorough manner.
Physicochemical characteristics and SPME-GC-MS based volatilomics for discrimination of beef and pork patties
Beef is the preferred main ingredient for patties due to its high nutritional value; however, it is also a costly commodity. As a result, beef is often adulterated or partially substituted with pork, which can raise ethical and religious concerns. This study aimed to investigate the physicochemical and volatilome characteristics of patties made from beef, pork, and their mixtures at varying ratios, both with and without added seasonings (salt, pepper, and garlic). Physicochemical properties—including proximate composition, water-holding capacity, cooking loss, texture, and color—were analyzed to assess how pork and seasoning additions influence the characteristics of beef patties. Volatilome analysis was performed using solid-phase microextraction (SPME) coupled with gas chromatography–mass spectrometry (GC-MS). Data were analyzed using principal component analysis (PCA) and orthogonal partial least squares discriminant analysis (OPLS-DA) to identify volatile compounds affected by the inclusion of pork. The results showed that adding 25% pork and seasoning altered the physicochemical properties of beef patties. These additions also affected the volatilome profiles. Key volatile marker compounds identified included Dimethyl disulfide (beef patties), Naphthalene (mixed patties), and Hexanal (pork patties) in seasoned samples. For unseasoned samples, potential markers were 3,7,11- Trimethyl-1-dodecanol, Hexadecane, and Nonanal for beef patties; Naphthalene, Octanal, and Heptanal for mixed patties; and Hexanal, (E)-2-Octenal, (E)-2-Heptenal, and 2-Pentylfuran for pork patties. These findings demonstrate that both physicochemical and volatilomic analyses are effective tools for distinguishing between patties made from beef, pork, and their mixtures. Future studies should evaluate whether these compositional changes influence the sensory properties of the patties. As a chemical validation, quantification of the identified markers using reference compounds is also required.
Organoleptic quality and shelf-life of dry noodle from maize flour and fish hydrolysate protein (Mizepi) for emergency food
Natural disasters have crucial impacts on food aspects. This problem can be addressed by innovations in nutrient-dense products. However, the reality is that innovation in emergency food products is still minimal, especially in those with high protein content. This research created Mizepi products made from maize flour and Fish Protein Hydrolysate (FPH) for existing emergency food requirements. This organoleptic quality research was conducted on 112 consumer panelists with seven formulations of Mizepi and compared them with maize flour and FPH in grams such as F1 (1:1), F2 (4:7), F3 (4:11), F4 (7:4), F5 (7:11), F6 (11:4), and F7 (11:7) using the Hedonic Test and Just About Right (JAR) on nine scales. Selection of the best formulation was analyzed using the Effectiveness Index Test method. The shelf life test was carried out on the best formulation, namely F4 using the Accelerated Shelf-Life Testing (ASLT) method at temperatures of 35 oC, 45 oC and 50 oC respectively. Samples were observed every 7 days for 28 days. Parameters using water content and Free Fatty Acid (FFA). The organoleptic quality test with hedonic test explained that the product with the most preferred categories is in terms of aroma (F6), color (F1), texture (F4), flavor (F6 and F4), and overall (F4). The most favorable JAR test results for color of all samples were the same, namely yellow, savoriness (F4 and F6), typical savory aroma of corn (F5, F6, F7), typical savory aroma of fish (F3), and crunchy texture (F4). Test results for the shelf life of Mizepi products in the best formulation can be stored well for 46 days at a temperature of 35 oC with water content parameters. The best formulation of F4 meets emergency food requirements, namely it is acceptable in terms of taste, and acceptable.
Physicochemical and nutritional properties of pasta fortified with carrot leaf extract
This study aimed to develop a nutritious pasta product by incorporating carrot leaves (Daucus carota L.) into semolina flour formulations at concentrations of 0%, 5%, 10%, and 15%. Carrot leaves, often considered agricultural waste, are rich in dietary fiber, antioxidants, and chlorophyll. The physicochemical properties of the resulting pasta, such as moisture, ash, protein, fat, carbohydrate content, cooking time, cooking loss, water absorption, and swelling index, were evaluated, alongside sensory attributes such as color, aroma, texture, and taste. Results showed that increasing carrot leaf concentration significantly influenced nutritional content and physical characteristics. Pasta with 10% carrot leaf powder yielded the most acceptable results in terms of sensory evaluation while enhancing nutritional value. The findings support the potential of carrot leaves as a functional ingredient in pasta development, contributing to sustainable food innovation and waste reduction.
Physicochemical and microbiological analysis of common spices available in Bangladesh
This study aimed to assess nutritional composition, quality attributes and microbial load of different variety of turmeric (Curcuma longa), chili (Casicum annuum) and coriander (Coriandrum sativum) collected from different region of Bangladesh during April to October, 2023. Ash content in different spice ranged from 6.07% to 12.03% and protein ranged from 3.27% to 13.20%. Chili had the highest protein and coriander had the lowest. Chili contain more fat (17.21% to 20.21%) than turmeric (0.05% to 12.08%) and coriander (11.21% to 13.04%). In different varieties of chili capsaicin content, the American Trade Association (ASTA) color value and Scoville Heat Unit (SHU) values differed significantly between 0.08% to 0.32%, ASTA 58.1 to ASTA 74.25 and SHU 13000 to SHU 51000 respectively. In terms of analyzing curcumin content and color value of different varieties of turmeric, ranged from 1.98% to 3.02% and 33.26 to 50.74. In case of analyzing microbiological analysis of different spices, the total plate count (TPC) was found ranging from 3200 to 67000 where lowest TPC was found in turmeric (3200 to 8300). Salmonella spp. was detected in one sample of coriander. Nutritional composition, quality attributes and microbial load provide useful information for people who want to buy spices from other countries and for industrial use.
Total phenolic content, antioxidant, antibacterial and antidiabetic properties of selected Algerian propolis samples
Propolis is a resinous substance collected by honeybees from trees and plants and contains a variety of bioactive compounds with diverse biological properties. Consequently, it has diverse applications in both nutritional and pharmaceutical fields. The present study aimed to investigate the biological properties of Algerian propolis. In this purpose, seven propolis samples were collected from different regions of Algeria and extracted using ethanol as the solvent. The total phenolic and flavonoid contents of the ethanolic extracts were determined using spectrophotometric methods. The antioxidant activity was assessed using two assays: the DPPH radical scavenging test and the β-carotene bleaching test. The antibacterial activity of the extracts was evaluated in vitro against five pathogenic bacterial strains and two beneficial bacteria. Additionally, the antidiabetic potential of propolis was examined through an α-amylase inhibition assay. The results showed that all propolis samples contained high levels of total phenols and flavonoids, ranging from 29.10 to 95.35 mg GAE/g and 5.19 to 48.23 mg QE/g, respectively. Both the DPPH and β-carotene assays demonstrated significant antioxidant activity of the extracts (P<0.05). The propolis samples exhibited strong inhibitory effects against Gram-positive bacteria, with inhibition zone diameters ranging from 8.33 ± 0.28 to 15.50 ± 1 mm, and moderate activity against Gram-negative bacteria. Furthermore, the extracts displayed a high capacity to inhibit α-amylase. These findings suggest that Algerian propolis possesses considerable biological potential and may serve as a valuable source of natural antioxidant, antibacterial, and antidiabetic agents.
A comprehensive review of plant-based meal replacements as a low-calorie solution for weight management
Meal replacement can be the preferred option over the regular meal during breakfast, lunch, and dinner. The convenience of meal replacement products contributes to the popularity not only for working adults, but meal replacement also appeals to individuals with hectic schedules and those juggling household responsibilities. Meal replacement products often contain a combination of important nutrients focused on providing a balanced and convenient alternative to traditional and regular meals. These products typically include a combination of protein, carbohydrates, healthy fats, vitamins and minerals, as well as dietary fibres to meet the nutritional requirements of the body. There are also a number of meal replacement products with distinct ingredients to fit the preferences of the individuals. Despite its popularity, there are still different perceptions of individuals towards meal replacement products. In this review, the types of meal replacement products as well as the ingredients and benefits of the meal replacements and traditional meal has been compared. Furthermore, the effectiveness of meal replacement intake on satiety has also been studied. Satiety is defined as the period between meals that reduces appetite and discourages overeating. Besides that, the effectiveness of meal replacement products on weight loss and metabolic health has been explored. Finally, the benefits and drawbacks of meal replacement products has been discussed in detail.
Physicochemical properties of corn flour modified by mixed-culture (Aspergillus sp. and Lactobacillus fabifermentans) fermentation
Corn flour has undergone numerous modifications, however, the use of fermentation with Indigenous mixed cultures (molds and bacteria) followed by pregelatinization has not been extensively explored. The aim of the study was to assess the impact of fermentation with indigenous mixed cultures, specifically Aspergillus sp. (AS) and Lactobacillus fabifermentans (LF), on the physicochemical properties of modified corn flour, as well as its application in product quality. Corn flour was fermented using mixed cultures of AS and LF in a Complete Random Design (CRD) at five different ratios (AS: LF) of 1:0, 1:1, 1:2, 1:3, and 0:1. Each culture was incubated for 120 hours for AS and 48 hours for LF, then diluted by mixing 1 mL of the culture with 10 mL of sterile water. This diluted solution (according ratio) was aseptically added to a sterile corn flour dispersion at a ratio of 1:2 (w/v) and fermented under microaerophilic conditions for 48 hours. The fermented dispersions were dried and subsequently steamed (80°C) for 15 minutes at a 30% (w/v) ratio to prepare samples for analysis of amylose content, starch content, pasting, and rheological properties. The optimal AS: LF ratio determined through statistical analysis was 1:3, resulting in a final pH of 3.60 ± 0.10. The physicochemical properties of the corresponding steamed samples were as follows: amylose content (%), 17.45 ± 0.62; starch content (%), 68.94 ± 0.69; apparent consistency index (cP), 25,286 ± 512.9; and apparent power-law index, 0.32 ± 0.005, indicating pseudoplastic rheological behavior. The modified corn flour (AS: LF at 1:3) was then used in a 50% formulation for making bread and noodles. The resulting products showed potential for larger-scale development.
Comparative metabolomic analysis of Tempe from velvet bean, soybean, and their combination
Tempe, an Indonesian fermented soybean product, is a popular choice as a source of protein. Currently, Indonesia is very dependent on imported soybeans. Therefore, using local beans as raw material for tempe is necessary to reduce import dependence. Velvet beans (Mucuna pruriens) are legumes that have not been well utilized because they have many anti-nutritional compounds. Velvet beans have high carbohydrate and protein contents and other metabolites that can be utilized as antioxidant functional foods. Therefore, this research aims to analyzed the metabolites profile and explore the potential of velvet beans to partially replace soybeans in making tempe. Velvet bean seeds (VBS) and the tempe made from soybeans (SBT), velvet beans (VBT), and their combination (CSVT) were analyzed for metabolites profile by Gas Chromatography-Mass Spectrometry (GC-MS), and antioxidant activity by DPPH test (IC50). Multivariate Principal Component Analysis (PCA) of the metabolomics study showed that all samples were separated based on Principal Component (PC) 1 with 58.3% variation caused by fermentation process. It was shown that organic acids and sugar derivatives were on the positive axis, while amino acids were on the negative axis. In addition, the samples were separated based on PC2 with a variation of 35.8%, which was caused by differences in its bioactive components. Allantoin and DOPA compounds were on the negative axis, while genistein and daidzein were on the positive axis. The lowest IC50 value for tempe was found in VBT (361 ppm), then followed by CSVT (2,216 ppm) and SBT (15,704 ppm). These results indicate that adding velvet beans to make tempe can increase its antioxidant capacity. CSVT had more diverse metabolites, which could increase their antioxidant activity. Furthermore, CSVT presents a promising avenue for local functional food diversification, particularly in supporting efforts to reduce the consumption of imported soybeans.
Physicochemical, textural, and sensory properties of wheat-based crackers substituted with tilapia (Oreochromis niloticus) and green seaweed (Ulva lactuca) flours
Crackers are a popular snack made from wheat flour that is low in protein and minerals. Tilapia (Oreochromis niloticus) and green seaweeds, such as Ulva lactuca, contain high protein and minerals that can prevent nutritional deficiencies in children; however, their application in bakery products remains a challenge. The objective of research was to evaluate the physicochemical, texture, and sensory characteristics of wheat-based crackers (F0) with the substitution of 25% tilapia flour (F1) and the addition of 1-3% Ulva lactuca flour (F2, F3, F4). Protein and iron content of tilapia crackers (F1) were increased by 98% and 18%, respectively, compared to F0. Furthermore, adding Ulva lactuca flour to tilapia crackers enhanced protein and iron content by 111-122 % and 63-89 %, respectively, compared to F0. Substitution of tilapia and Ulva lactuca flours also increased the browning index, cohesiveness, adhesiveness, crispiness, and resilience but decreased the lightness (L*), a*, and b*, hardness, and crunchiness of crackers. However, the higher addition of Ulva lactuca decreased the physicochemical, color, texture properties, and sensory acceptance. Tilapia crackers with the addition of 1% Ulva lactuca contain 23.06 ± 0.05 g/100 g of protein and 7.57 ± 0.27 mg/100 g of iron and are more preferred than other formulations, suggesting a high in protein and iron snack for children.
Chemical and sensory properties of single-origin chocolate made from cocoa beans with different fermentation durations
Cocoa is an important agricultural commodity, with global demand rising due to its central role in chocolate production. As the world’s third-largest cocoa producer, Indonesia plays a significant role in the global market, with cocoa beans as an essential export commodity. Recently, single-origin chocolate has gained popularity due to its unique sensory qualities, particularly its aroma and flavor, which are influenced by volatile compounds produced during fermentation. This study investigating the proximate composition, volatile compounds, and aroma profiles of single-origin chocolate derived from cocoa beans subjected to different fermentation treatments or durations: nonfermented/NF, half-fermented/HF (3-day fermentation), and fully fermented/FF (6-day fermentation). The proximate composition of the cocoa beans, nibs, and chocolate products was analyzed, while the chocolate products were further examined for volatile compounds using GC‒MS and sensory aroma profiles through descriptive analysis. The length of the fermentation process affects the chemical and sensory characteristics of single-origin chocolate. Fully fermented cocoa beans and nibs contain the highest fat and protein, along with the least carbohydrates. Chocolate that is unfermented, partially fermented, or fully fermented can be identified by the distinct differences in their volatile compound profiles. These results underscore the critical role of fermentation timing in developing desirable chemical and aromatic characteristics, providing valuable insights for enhancing the production of high-quality single-origin chocolate.
Ranking of masak lemak cili padi cuisine: A Delphi study
The masak lemak cili padi dish is closely associated with Negeri Sembilan. Migrants from Padang, Indonesia, known as the Minangkabau, introduced their cultural heritage to this Malaysian state through their traditional cuisine. The masak lemak cili padi dishes are renowned in Negeri Sembilan, attracting tourists and customers from various ethnic backgrounds. This study aims to apply the Delphi method, a structured communication technique that involves a panel of experts, to rank the nine types of masak lemak cili padi dishes at Restaurant X, the biggest restaurant in Negeri Sembilan that specialises in this cuisine. The Delphi method is chosen for its ability to reach consensus among a group of experts, in this case, 30 participating customers. Based on Kendall’s coefficient of concordance W=0.351 and p<0.001, the nine dishes’ ranking was deemed consistent. The study revealed that masak lemak cili padi using smoked beef, chicken, smoked duck, and crab were the most popular choices for the 30 participating customers. The least popular are gulai pucuk, smoked catfish, telur itik, fish/prawn and siput sedut. Restaurant X is recommended to focus more on the traditional masak lemak cili padi dishes, particularly smoked beef, chicken, and duck. The usage of customers instead of subject matter experts, coupled with the robustness in conducting the Delphi study to scientifically rank the masak lemak cili padi dishes, are the major contribution of this study.
Development and sensory evaluation of edible flower incorporation in pastry products using avant-garde techniques
Edible flowers have traditionally been used as decorative elements in haute cuisine, their potential as a main ingredient in the creation of distinctive flavors has been little investigated, especially in the field of pastry. The aim of this research was to develop a gastronomic proposal that utilizes innovative techniques for incorporating edible flowers into pastry products and to evaluate their acceptability. The edible flowers used in this study were Hibiscus (Jamaica), Jasmine, and Lavender. For each flower, three samples were prepared with varying concentrations. To determine the optimal formulation and its acceptability, a sensory evaluation was conducted with an expert panel consisting of 10 participants. The panel assessed key attributes, including aroma, color, flavor, texture, aftertaste, and overall acceptability, using a 9-point Likert scale. The findings revealed that Hibiscus sample 1, with a dosage of 15 g, was the most acceptable, making it ideal for use in pastry creams. For Jasmine, sample 3, containing 5 g, was preferred, while for Lavender, sample 2, with 3 g, was favored due to the flower’s more intense flavor. This research proposes using edible flowers as the main element in pastry products, demonstrating their successful integration into various preparations and their role as unique components in desserts.
Development and efficacy assessment of an intense pulsed light sterilization device for pickled fruits and vegetables
This study presents the development and efficacy assessment of an intense pulsed light (IPL) sterilization device tailored for the pickled fruit and vegetable industry. The project aimed to (1) design and construct a compact IPL unit for industrial use, (2) validate its microbial reduction performance through laboratory and field testing, and (3) promote technology transfer via operational trials. The prototype integrates a xenon lamp, pulse generation circuit, conveyor belt, and control interface, allowing precise adjustment of exposure parameters. Experimental results showed over 90% microbial reduction within 120 seconds at an average light intensity of 1.7 mW/cm² and a frequency of one pulse per second. The findings demonstrate the device’s potential for improving food safety without compromising product quality. Furthermore, the study evaluates its industrial applicability, highlighting opportunities for broader adoption and scalability across production settings.
A decade of intelligent packaging for meat with insight from smart packaging literature: Trends, innovations, and future prospects - a systematic review and network analysis
Packaging no longer serves merely as a protector or wrapper for products, but also functions to maintain quality, safety, and extend the shelf life of food products. Especially for meat products, the demand for packaging systems capable of monitoring quality in real-time continues to grow. This is because meat products are susceptible to damage due to contamination and microbial oxidation. Therefore, intelligent packaging offers a solution by integrating sensor and indicator technologies to detect changes in the environment such as pH, temperature, and volatile compounds. This study aims to examine trends, publications, and research developments in intelligent packaging for meat packaging from 2014 to 2024 using bibliometric methods. Additionally, a systematic literature review method was used to examine the application of various types of intelligent packaging on meat. Data was collected from the Scopus database, which covers various applications of intelligent packaging on meat products. The application of intelligent packaging shows an increasing trend each year. The most commonly applied technologies include pH indicators, gas sensors, temperature-time indicators, and RFID. These technologies can be used to monitor the freshness, temperature, and quality of meat. These findings underscore that smart packaging is no longer merely a future innovation but a strategic solution ready for adoption by the food industry to enhance the safety, efficiency, and competitiveness of meat products in the global market.
Hygiene compliance in Moroccan mass catering establishments: A cross-sectional assessment
With meals prepared outside the home posing a higher risk of foodborne outbreaks, the growing trend towards eating out raises concerns about the quality of meals served in mass catering establishments (MCEs). This study aimed to assess the determinants of hygiene in MCEs and identify the factors with the highest levels of non-compliance. A cross-sectional descriptive survey was conducted in six MCEs. Data on kitchen managers and food preparation workers (FPWs) were collected using a questionnaire. Data on hygiene status were collected through observations during food preparation and interviews with establishment managers and FPWs. Hygiene status was assessed using the method recommended by the Moroccan Ministry of Health for the inspection of food establishments. The result showed that 67% of the establishments outsource the management of their canteens. No establishment has a HACCP plan. 88% of FPWs were women. Among them 28% have never been to school, and the majority (88%) have never received any hygiene training. Two thirds of the establishments have a compliance rate of over 50% with 63% as the highest rate and the lowest compliance rate of 30%. Regarding the compliance rates according to the 5 dimensions assessed, the highest rates are obtained for Environment and Raw Material dimensions. However, Method and Labor dimensions have recorded the highest non-compliance rates. This study highlights the urgent need to enhance food handlers' knowledge of good hygiene practices and recommends implementing the HACCP system to ensure food safety in MCEs.
Effect of coconut milk-rice ratios and cooling-reheating cycles in amylose-lipid complex of buras: Indonesian traditional rice cake
Resistant starch (RS), particularly RS5, has attracted considerable scientific interest due to its potential health-promoting effects, including reduced risk of degenerative diseases. However, research on RS5 in commonly consumed food products, like Buras, a traditional Indonesian dish, remains limited. Buras is made by cooking rice with coconut milk, which contains starch and lipids that can interact to form amylose-lipid complexes. The present study evaluates the effect of varying rice-to-coconut milk ratios and multiple cooling-reheating cycles on the formation of RS5 in Buras. The experimental method involved preparing Buras with four different rice-to-coconut milk ratios: P1 (1:1), P2 (1:2), P3 (1:3), and P4 (1:4). After cooking, Buras were subjected to multiple cooling-heating cycles, where they were cooled at 4°C for 6 hours and reheated in a steamer for 10 minutes. Control samples (S0) underwent no cooling-reheating cycles. Several parameters were measured, including amylose content, RS, starch digestibility, physicochemical characteristics, and complexing index (CI). Results indicated that the P2 ratio (1:2) produced the highest RS (7%) and significantly reduced starch hydrolysis. The amylose-lipid complex in Buras was confirmed through XRD peaks at 13°, 17°, and 20°, as well as FTIR ester group signals. Additionally, multiple cooling-reheating cycles further increased RS content while reducing starch digestibility. The findings suggest that the rice-to-coconut milk ratio and post-cooking processing are crucial for optimizing RS5 formation in Buras, offering potential health benefits and improving its nutritional profile. This research contributes to modernizing traditional recipes while maintaining their cultural significance.
Modification of heat moisture treatment (HMT) of sago and sweet potato starch for the diversification of dry noodle products
Sago starch and sweet potato starch, rich in carbohydrates, exhibit considerable potential as raw materials for dried noodle production. However, the functional limitations of native starches in food processing require modification, such as heat-moisture treatment (HMT). While HMT enhances starch functionality, the resulting starches exhibit low protein content, requiring supplementation with protein-rich ingredients such as mung bean flour. This study aimed to evaluate the potential of HMT-modified sago and sweet potato starches, combined with mung bean flour, for the diversification of dried noodle products. The initial findings revealed that HMT modification significantly improved the water-holding capacity, swelling power, solubility, and amylose content of the native sago starch. Pasting analysis indicated similar functional profiles for sago and sweet potato starches, with notable differences observed in HMT-treated sweet potato starch. A one-factor completely randomized design was employed, incorporating six treatments (P1R1, P1R2, P1R3, P2R1, P2R2, P2R3), where P1 represents HMT sago starch and P2 represents HMT sweet potato starch, combined with mung bean flour in ratios of R1 (100:0), R2 (70:30), and R3 (50:50). Each treatment was conducted in triplicates. The findings demonstrated that the treatments significantly enhanced elongation, water absorption, ash content, and protein content, while reducing the rehydration time and moisture content in the dried noodles. Among the formulations, P2R3 (a 50:50 ratio of HMT sweet potato starch to mung bean flour) emerged as the best treatment. This study highlights the potential of HMT-modified starches combined with protein-rich flour to develop nutritionally enriched and functionally superior dried noodle products.