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Exploring the potential nutraceutical values of durian (Durio zibethinus L.) - an exotic tropical fruit

Ho LH, Bhat R

Food Chem, 2015 Feb 1;168:80-9.
PMID: 25172686 DOI: 10.1016/j.foodchem.2014.07.020

This review focuses on providing informations on potential uses of durian, an exotic tropical fruit as a source of food, as well as a potential therapeutic agent. Apart from disseminating details on the traditional value, in this review we have focussed on the nutritional composition, presence of bioactive compounds, volatiles, antimicrobials, as well as on the toxicological effects of durian fruit consumption. Durian fruits are enjoyed for their unique taste and organoleptic qualities, but there is also a need to ensure that their potential is exploited for the international market. In addition, in the present socio-economic scenario, tapping the potential of exotic tropical fruit such as durian could benefit the health of consumers as well as support the local population who depend on farming for a livelihood. Overall, it is envisaged that identifying the nutraceutical potential of the edible and non-edible parts of durian fruits can benefit food and pharmaceutical industries.
Fulltext Effects of different drying methods and hydrocolloids on quality properties of semi-dried catfish jerky

Ishamri Ismail, Nur Husna Mohd Fauzi, Mastura Zahidi Baki, Ho, Lee Hoon

Malaysian Journal of Applied Sciences, 2018;2(1):11-18.
MyJurnal

This study was carried out to evaluate the effects of different drying methods (sun drying, cabinet
drying and convection oven) and hydrocolloids (carrageenan and alginate) on physicochemical
properties of semi-dried catfish jerky. The concentration of hydrocolloids used was 1% and 2%.
Samples without the addition of hydrocolloid served as the control group. The water activity of semidried catfish jerky decreased with the addition of hydrocolloids. For colour properties, lightness (L*)
value of semi-dried catfish jerky increased with the increased concentration of hydrocolloids. The
addition of 2% alginate (2%A) and 2% carrageenan (2%C) showed higher lightness (L*) than the
controlled group for all drying methods, except for sun drying with carrageenan. Both carrageenan and
alginate added into semi-dried catfish jerky increased the processing yields. The addition of 2%
carrageenan (2%C) and 1% alginate (1%A) improved the product yields for all drying methods. This
paper argues that the application of cabinet dryer gives better shelf stability due to the lower range of
water activity than other drying methods while preserving colour quality and product yields.
Physico-chemical characteristics and sensory evaluation of wheat bread partially substituted with banana (Musa acuminata X balbisiana cv. Awak) pseudo-stem flour

Ho LH, Abdul Aziz NA, Azahari B

Food Chem, 2013 Aug 15;139(1-4):532-9.
PMID: 23561142 DOI: 10.1016/j.foodchem.2013.01.039

The physico-chemical and sensorial properties of the control (BCtr), commercial wheat flour (CWF) bread substituted with 10% BPF (banana pseudo-stem flour) (B10BPF) and B10BPF with added 0.8% w/w (flour weight basis) xanthan gum (XG) or sodium carboxymethylcellulose (CMC) (B10BPFXG and B10BPFCMC, respectively) were examined. The proximate analyses revealed that the composite bread had significantly higher moisture, ash, crude fibre, soluble, insoluble and total dietary fibre contents but lower protein, fat and carbohydrate contents than the BCtr. Bread incorporated with BPF resulted in a lower volume, darker crumb and lighter crust colour than the BCtr. The addition of CMC improved the bread volume. All breads containing BPF had greater total phenolics, and antioxidant properties than the control bread. Sensory evaluation indicated that the B10BPFCMC bread had the highest acceptability.
Artemisia argyi extract exerts antioxidant properties and extends the lifespan of Drosophila melanogaster

Yang Y, Cao Y, Zhang J, Fan L, Huang Y, Tan TC, et al.

J Sci Food Agric, 2024 May;104(7):3926-3935.
PMID: 38252625 DOI: 10.1002/jsfa.13273

BACKGROUND: Chinese mugwort (Artemisia argyi) possesses extensive pharmacological activities associated with anti-tumour, antioxidative and anti-inflammatory effects. The present study aimed to investigate the antioxidant and anti-ageing effects of A. argyi extract (AAE) on the fruit fly (Drosophila melanogaster) ageing model by detecting antioxidant enzyme activities and the mRNA level of antioxidant genes.
RESULTS: AAE could significantly lengthen the mean lifespan, 50% survival days, and maximum lifespan of D. melanogaster, especially when the amount of AAE added reached 6.68 mg mL-1, the mean lifespan of both female and male flies increased by 23.74% and 22.30%, respectively, indicating the effective life extension effect of AAE. At the same time, AAE could improve the climbing ability and tolerance to hydrogen peroxide in D. melanogaster. In addition, the addition of AAE effectively increased the activities of copper-zinc-containing superoxide dismutase, manganese-containing superoxide dismutase and catalase in D. melanogaster and reduced the contents of malondialdehyde. Moreover, when reared with diets containing AAE, the expression of antioxidant-related genes SOD1, SOD2 and CAT was up-regulated in D. melanogaster and down-regulated for MTH genes.
CONCLUSION: The study indicates that AAE effectively enhances the antioxidant capacity of D. melanogaster and has potential applications as an antioxidant and anti-ageing agent in the nutraceutical industry. © 2024 Society of Chemical Industry.
Adsorption and desorption characteristics of flavonoids from white tea using macroporous adsorption resin

Yang Y, Liang Q, Zhang B, Zhang J, Fan L, Kang J, et al.

J Chromatogr A, 2024 Jan 25;1715:464621.
PMID: 38198876 DOI: 10.1016/j.chroma.2023.464621

White tea contains the highest flavonoids compared to other teas. While there have been numerous studies on the components of different tea varieties, research explicitly focusing on the flavonoid content of white tea remains scarce, making the need for a good flavonoid purification process for white tea even more important. This study compared the adsorption and desorption performance of five types of macroporous resins: D101, HP20, HPD500, DM301, and AB-8. Among the tested resins, AB-8 was selected based on its best adsorption and desorption performance to investigate the static adsorption kinetics and dynamic adsorption-desorption purification of white tea flavonoids. The optimal purification process was determined: adsorption temperature 25 °C, crude tea flavonoid extract pH 3, ethanol concentration 80 %, sample loading flow rate and eluent flow rate 1.5 BV/min, and eluent dosage 40 BV. The results indicated that the adsorption process followed pseudo-second-order kinetics. Under the above purification conditions, the purity of the total flavonoids in the purified white tea flavonoid increased from approximately 17.69 to 46.23 %, achieving a 2.61-fold improvement, indicating good purification results. The purified white tea flavonoid can be further used for nutraceutical and pharmaceutical applications.