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  1. Pendekatan pelbagai kriteria untuk pemilihan teknologi pengurusan sisa pepejal terbaik
    Latifah A, Hassan Basri, Noor Ezlin Ahmad Basri
    Sains Malaysiana, 2010;39.
    Peningkatan aktiviti perbandaran dan perindustrian telah mencetuskan masalah pengurusan sisa pepejal. Sebagai usaha penyelesaian, pendekatan bersepadu telah dipilih bagi menguruskan sisa pepejal. Membangunkan dan melaksanakan rancangan pengurusan sisa pepejal bersepadu perlu melibatkan gabungan teknologi dan pilihan yang sesuai dengan keadaan dan undang-undang tempatan. Kajian ini menunjukkan Proses Analisis Hierarki (PAH) berpotensi sebagai kaedah membuat keputusan yang boleh digunakan dalam proses pemilihan teknologi pengurusan sisa pepejal. Tiga aras hierarki dibangunkan dengan matlamat di aras tertinggi, diikuti oleh kriteria dan alternatif. Dengan menggunakan teknik ini, penentuan keutamaan untuk semua teknologi pengurusan sisa pepejal yang dipertimbangkan akan ditentukan dan teknologi dengan nilai keutamaan tertinggi lebih sesuai untuk dibangunkan. Analisis sensitiviti dilakukan bagi menguji sensitiviti keputusan akhir terhadap perubahan kecil penilaian. Aplikasi PAH dalam menentukan keutamaan proses pemilihan teknologi pengurusan sisa pepejal diperjelaskan dalam kajian ini berdasarkan kepada kajian kes di Majlis Perbandaran Port Dickson. Hasil analisis menunjukkan kombinasi teknologi kitar semula dan pengkomposan sesuai diaplikasikan di daerah Port Dickson.
    Matched MeSH terms: Wine
  2. Fulltext A comparative analysis of the influence of human salivary enzymes on odorant concentration in three palm wines
    Lasekan O
    Molecules, 2013 Sep 25;18(10):11809-23.
    PMID: 24071987 DOI: 10.3390/molecules181011809
    The influence of human salivary enzymes on palm wines' odorant concentrations were investigated by the application of aroma extracts dilution analysis (AEDA) and by the calculation of odour activity values (OAVs), respectively. The odorants were quantified by means of stable isotope dilution assays (SIDA), and the degradation profiles of odorants by human saliva were also studied. Results revealed 46 odour-active compounds in the flavour dilution (FD) factor range of 4-256, and all were subsequently identified. Of the 46 odorants, 41 were identified in the Elaeis guineensis wine, 36 in Raphia hookeri wine and 29 in Borassus flabellifer wine. Among the odorants, the highest FD-factors were obtained from acetoin, 2-acetyl-1-pyrroline and 3-isobutyl-2-methoxypyrazine. Among the 13 potent odorants identified, five aroma compounds are reported here as important contributors to palm wine aroma, namely 3-isobutyl-2-methoxy-pyrazine, acetoin, 2-acetyl-1-pyrroline, 3-methylbutylacetate and ethyl hexanoate. Meanwhile, salivary enzymic degradation of odorants was more pronounced among the aldehydes, esters and thiols.
    Matched MeSH terms: Wine*
  3. Surfactant TWEEN20 provides stabilisation effect on anthocyanins extracted from red grape pomace
    MohdMaidin N, Oruna-Concha MJ, Jauregi P
    Food Chem, 2019 Jan 15;271:224-231.
    PMID: 30236671 DOI: 10.1016/j.foodchem.2018.07.083
    Red grape pomace, a wine-making by-product is rich in anthocyanins and has many applications in food and pharmaceutical industry. However, anthocyanins are unstable during processing and storage. This study aimed to investigate the stability of anthocyanins obtained by hydroalcoholic extraction (with and without sorbic acid) and colloidal gas aphrons (CGA) separation; a surfactant (TWEEN20) based separation. Anthocyanins in CGA samples showed higher stability (half-life = 55 d) than in the crude extract (half-life = 43 d) and their stability increased with the concentration of TWEEN20 in the CGA fraction (6.07-8.58 mM). The anthocyanins loss in the CGA sample (with the maximum content of surfactant, 8.58 mM) was 34.90%, comparable to that in the crude ethanolic extract with sorbic acid (EE-SA) (31.53%) and lower than in the crude extract (44%). Colour stabilisation was also observed which correlated well with the stability of individual anthocyanins in the EE and CGA samples. Malvidin-3-o-glucoside was the most stable anthocyanin over time.
    Matched MeSH terms: Wine/analysis
  4. Varieties, production, composition and health benefits of vinegars: A review
    Ho CW, Lazim AM, Fazry S, Zaki UKHH, Lim SJ
    Food Chem, 2017 Apr 15;221:1621-1630.
    PMID: 27979138 DOI: 10.1016/j.foodchem.2016.10.128
    Vinegars are liquid products produced from the alcoholic and subsequent acetous fermentation of carbohydrate sources. They have been used as remedies in many cultures and have been reported to provide beneficial health effects when consumed regularly. Such benefits are due to various types of polyphenols, micronutrients and other bioactive compounds found in vinegars that contribute to their pharmacological effects, among them, antimicrobial, antidiabetic, antioxidative, antiobesity and antihypertensive effects. There are many types of vinegars worldwide, including black vinegar, rice vinegar, balsamic vinegar and white wine vinegar. All these vinegars are produced using different raw materials, yeast strains and fermentation procedures, thus giving them their own unique tastes and flavours. The main volatile compound in vinegar is acetic acid, which gives vinegar its strong, sour aroma and flavour. Other volatile compounds present in vinegars are mainly alcohols, acids, esters, aldehydes and ketones. The diversity of vinegars allows extensive applications in food.
    Matched MeSH terms: Wine/analysis
  5. Alcoholic fermentation of soursop (Annona muricata) juice via an alternative fermentation technique
    Ho CW, Lazim A, Fazry S, Hussain Zaki UKH, Massa S, Lim SJ
    J Sci Food Agric, 2020 Feb;100(3):1012-1021.
    PMID: 31646636 DOI: 10.1002/jsfa.10103
    BACKGROUND: Wines are produced via the alcoholic fermentation of suitable substrates, usually sugar (sugar cane, grapes) and carbohydrates (wheat, grain). However, conventional alcoholic fermentation is limited by the inhibition of yeast by ethanol produced, usually at approximately 13-14%. Aside from that, soursop fruit is a very nutritious fruit, although it is highly perishable, and thus produces a lot of wastage. Therefore, the present study aimed to produce fermented soursop juice (soursop wine), using combination of two starter cultures, namely mushroom (Pleurotus pulmonarius) and yeast (Saccharomyces cerevisiae), as well as to determine the effects of fermentation on the physicochemical and antioxidant activities of fermented soursop juice. Optimisation of four factors (pH, temperature, time and culture ratio) using response surface methodology were performed to maximise ethanol production.

    RESULTS: The optimised values for alcoholic fermentation were pH 4.99, 28.29 °C, 131 h and a 0.42 culture ratio (42:58, P. pulmonarius mycelia:S. cerevisiae) with a predicted ethanol concentration of 22.25%. Through a verification test, soursop wine with 22.29 ± 0.52% ethanol was produced. The antioxidant activities (1,1-diphenyl-2-picrylhydrazyl and ferric reducing antioxidant power) showed a significant (P wine.

    CONCLUSION: The alternative fermentation technique using yeast and mushroom has successfully been optimised, with an increased ethanol production in soursop wine and higher antioxidant activities. Ultimately, this finding has high potential for application in the brewing industry to enhance the fermentation process, as well as in the development of an innovative niche product, reducing wastage by converting the highly-perishable fruit into wine with a more stable and longer shelf-life. © 2019 Society of Chemical Industry.

    Matched MeSH terms: Wine/analysis
  6. Fulltext Nonprescription Bleaching versus Home Bleaching with Professional Prescriptions: Which One is Safer? A Comprehensive Review of Color Changes and Their Side Effects on Human Enamel
    Omar F, Ab-Ghani Z, Rahman NA, Halim MS
    Eur J Dent, 2019 Oct;13(4):589-598.
    PMID: 31891975 DOI: 10.1055/s-0039-1700659
    OBJECTIVES:  This study evaluates the efficacy and safety of the professionally prescribed and nonprescription over-the-counter (OTC) bleaching agents.

    MATERIALS AND: METHODS:  Extracted human upper central incisors were prepared and stained with red wine for 14 days before being subjected to four different bleaching agents: professionally prescribed opalescence PF 15%, VOCO Perfect Bleach 10%, nonprescription OTC Crest 3D Whitestrips, and Whitelight Teeth Whitening System. Colorimetric measurement was performed with Vita Easyshade Handheld Spectrophotometer, enamel surface microhardness measured using Vickers Hardness machine, and surface roughness was evaluated with profilometer, before and after bleaching. Scanning electron microscope (SEM) evaluation and atomic force microscopy were conducted postbleaching.

    STATISTICAL ANALYSIS:  The data were analyzed with t-test, two-way ANOVA, one-way ANOVA, and Turkey's test at a significance level of 5%.

    RESULTS:  All bleaching products have the same efficacy to whiten stained enamel. Opalescence PF 15% showed significant increase in the microhardness (92.69 ± 68.316). All groups demonstrated significant increase in surface roughness (p < 0.05). SEM evaluation showed that Opalescence PF 15% resulted in same microscopic appearance as unbleached enamel, while VOCO Perfect Bleach 10%, Whitelight Teeth Whitening System and Crest 3D Whitestrips demonstrated mild to moderate irregularities and accentuated irregularities, respectively.

    CONCLUSION:  Professionally prescribed bleaching agent of Opalescence PF 15% is effective tin whitening the teeth, while the other bleaching products may be effective but also have deleterious effects on the enamel.

    Matched MeSH terms: Wine
  7. First Report of Bark Dieback on Blueberry Caused by Botryosphaeria dothidea in Korea
    Choi IY
    Plant Dis, 2011 Feb;95(2):227.
    PMID: 30743439 DOI: 10.1094/PDIS-05-10-0371
    This study was conducted to identify the causal organism of bark dieback disease of highbush blueberry (Vaccinium corymbosum L.) observed in Korea. Blueberry, a woody plant that is native to North America, belongs to the family Ericaceae and genus Vaccinium. Of the 400 species of blueberry in the world, most are distributed in the tropics of Malaysia and Southeast Asia. Highbush blueberry is abundantly grown in Canada and the United States and has become a popular commercial crop in Korea for products such as jam, wine, and sauce. Bark dieback disease of blueberry was found in Sunchang (<5% incidence), Jeollabuk-do, Korea in July 2009. Typical symptoms of the disease were blight and dieback on the stems with lesions extending along entire branches. Morphological examination revealed that the perithecia were of the globose type with a nipple, 155 to 490 (374.6) μm, and brown on the dead bark. Asci were bitunicate and clavate or cylindrical with dimensions of 63 to 125 × 16 to 20 μm and containing eight ascospores. Ascospores were of the long ovoid type with dimensions of 13.2 to 23.7 (17.98) × 25.4 to 41.1 (33.21) μm. From extracted genomic DNA, the internal transcribed spacer (ITS)-5.8S ribosomal DNA region was amplified with universal primers ITS1 (5'-TCCGTAGGTGAACCTGCGG-3') and ITS4 (5'-TCCTCCGCTTATTGATATGC-3'). A BLAST search of GenBank with the ITS sequence revealed that the Sunchang isolate (GenBank Accession No. HQ384217) had 99 to 100% sequence identity with the following Botryosphaeria dothidea accessions: FJ517657, AJ938005, FJ478129, FJ171723, and AJ938004. Phylogenetic analysis with the Sunchang isolate, B. dothidea strains, and related species revealed that the B. dothidea isolate and strains comprised a monophyletic group distinguished from other Botryosphaeria spp. including B. ribis, B. parva, B. protearum, B. lutea, B. australis, B. rhodina, B. obtuse, and B. stevensii (2). On the basis of morphological and molecular results, the isolate was identified as B. dothidea (Moug.) Ces. & De Not. A culture of B. dothidea isolate was grown on potato dextrose agar (PDA) for 10 days. A 5-mm plug was inoculated into stem wounds created with a No. 2 cork borer in 20 2-year-old disease-free blueberry plants grown in a greenhouse. Six plants inoculated with only PDA plugs served as noninoculated controls. The wounds were covered with Parafilm. After 3 months, the Parafilm was removed and black lesions were observed at the fungal inoculation sites, while no lesion was observed on the control plants. To complete Koch's postulates, the fungus was reisolated from the lesions and confirmed to be B. Dothidea (1). There is an urgent need to determine the spread of this disease in Korea, estimate the losses, and develop methods for reducing damage through biological and eco-friendly cultural control methods. References: (1) D. Jurc et al. Plant Pathol. 55:299, 2006. (2) B. Slippers et al. Mycologia 96:83, 2004.
    Matched MeSH terms: Wine
  8. Fulltext The empirical evaluation of productivity growth and efficiency of LSEs in the Malaysian food processing industry
    Yodfiatfinda, Mad Nasir, S., Zainalabidin, M., Md Ariff, H., Zulkornain, Y., Alias, R.
    International Food Research Journal, 2012;19(1):287-295.
    MyJurnal
    This study investigates productivity growth and efficiency of Large Scale Enterprises (LSEs) in the
    Malaysian food processing industry. Malmquist productivity index of Data Envelopment Analysis (DEA) was employed to five-digit panel data for the period of 2000-2006. The findings suggest that average Technical Efficiency (TE) of the LSEs was 0.683 during the period of observation, which indicates that the industries are able to expand their output as much as 31.7 percent by using the same level of inputs. Total Factor Productivity (TFP) growth was positive at 7.3 percent, which is contributed by a Technical Efficiency Change (EFCH) of 4.3 percent and Technological Change (TECH) of 3.0 percent. Sub industries of manufacturing alcohol and wine as well as the processing and preserving of meat and meat products shows the highest productivity growth at 84.8 percent and 47.5 percent respectively. On the other hand, the sub industries of processing and preserving poultry and poultry products together with the manufacturing of chocolate are those which have the lowest TFP growth at -30.5percent and -14.8 percent respectively. The significant determinants of the productivity growth, with a positive relationship are public infrastructure, IT expenditure and foreign ownership, while energy price is the determinant with a negative relationship. The main contributor to the TFP growth of the LSEs in the Malaysian food processing industry is EFCH, however, the LSEs can also improve the TFP growth by moving forward the production frontier as well.
    Matched MeSH terms: Wine
  9. Palaeogenomic insights into the origins of French grapevine diversity
    Ramos-Madrigal J, Runge AKW, Bouby L, Lacombe T, Samaniego Castruita JA, Adam-Blondon AF, et al.
    Nat Plants, 2019 Jun;5(6):595-603.
    PMID: 31182840 DOI: 10.1038/s41477-019-0437-5
    The Eurasian grapevine (Vitis vinifera) has long been important for wine production as well as being a food source. Despite being clonally propagated, modern cultivars exhibit great morphological and genetic diversity, with thousands of varieties described in historic and contemporaneous records. Through historical accounts, some varieties can be traced to the Middle Ages, but the genetic relationships between ancient and modern vines remain unknown. We present target-enriched genome-wide sequencing data from 28 archaeological grape seeds dating to the Iron Age, Roman era and medieval period. When compared with domesticated and wild accessions, we found that the archaeological samples were closely related to western European cultivars used for winemaking today. We identified seeds with identical genetic signatures present at different Roman sites, as well as seeds sharing parent-offspring relationships with varieties grown today. Furthermore, we discovered that one seed dated to ~1100 CE was a genetic match to 'Savagnin Blanc', providing evidence for 900 years of uninterrupted vegetative propagation.
    Matched MeSH terms: Wine
  10. Probable Nipa Palm Wine-Associated Hepatitis A Outbreak after Attending a Funeral Ceremony in Sabah
    Jikal M, Mori D, Yusoff AF, Rai SB, Mukhsam MH, Ali I, et al.
    Am J Trop Med Hyg, 2021 07 12;105(3):777-782.
    PMID: 34255740 DOI: 10.4269/ajtmh.21-0036
    Foodborne outbreaks of hepatitis A virus (HAV) are most commonly associated with fresh and frozen produce and with various types of shellfish. Alcoholic beverage-borne outbreaks of hepatitis A are extremely rare. Here, we report an outbreak of hepatitis A associated with the consumption of a traditional wine at a funeral ceremony in the Sabah state of Malaysian Borneo. Confirmed cases were determined by serum anti-HAV immunoglobulin M and/or for fecal HAV by reverse transcription polymerase chain reaction (RT-PCR). The amplicons of RT-PCR were subjected to nucleotide sequencing followed by phylogenetic analysis. We conducted a 1:2 case-control study to identify the possible exposure that led to the outbreak. Sixteen patients met the case definition, they were 18 to 58 years old and 90% of them were males. The case-control study showed that the consumption of nipa palm wine during the ceremony was significantly associated (P = 0.0017) with hepatitis A infection (odds ratio, 5.44; 95% CI, 1.80-16.43). Untreated river water was used to dilute the traditional wine, which was assumed to be the source of the infection. Phylogenetically, these viruses belonged to genotype IA and formed an independent cluster with strains from Taiwan, Japan, and the Philippines. This strain might be an emerging HAV in Asian countries. Environmental assessments were performed and environmental samples were negative for HAV. The incidence of hepatitis A in Sabah was also determined and it was 0.795/100,000 population. Strict monitoring of traditional wine production should be implemented by the local authority to prevent future outbreaks.
    Matched MeSH terms: Wine/virology*
  11. Fulltext Postpartum dietary intakes and food taboos among chinese women attending maternal and child health clinics and Maternity Hospital, Kuala Lumpur
    Poh BK, Wong YP, Abdul Karim N
    Malays J Nutr, 2005;11(1):1-21-.
    MyJurnal
    Traditionally, Chinese women adhere to special dietary practices during the month following childbirth. This paper discusses the dietary practices and food taboos practised by Chinese women in Kuala Lumpur. A total of 134 Chinese mothers of children below one year were recruited from three Maternal and Child Health Clinics and Maternity Hospital, Kuala Lumpur. Questionnaires and in-depth interviews were used to obtain information on socioeconomic background, dietary practices, food taboos and cooking methods during the confinement period. Food intake was assessed by multiple 24-hour dietary recall among 34 mothers during their confinement month (zuo yuezi). Body weight and height were measured, and body mass index calculated. Majority of the respondents had secondary school education (77.6%), household income between RM1001 and RM3000 (64%), and were homemakers (48.5%). The women were aged 18-39 years, and 68% were of normal weight. Most women (82%) practised 30 days of confinement, during which they adhered to special dietary practices. The diet was directed at attaining yin-yang (cold-hot) balance, whereby “hot” foods were most commonly used and “cold” foods were avoided. Ginger, rice wine and sesame seed oil, considered “hot” foods, were used in large amounts in the cooking. Rice, chicken and pork were also consumed in large amounts. Most vegetables and fruits were considered “cold” and were prohibited during confinement. Most mothers drank specially-prepared teas boiled from Chinese herbs. Mean energy intake was 19% below RNI, while mean protein intake was 93% above RNI (NCCFN, 2005). Mean intakes of thiamin, riboflavin and niacin were above 75% of RNI, while vitamins A and C were at half of RNI or less. Mean iron and calcium intakes were at 222% and 67% of RNI, respectively. It is concluded that most Chinese women in Kuala Lumpur do conform to special dietary practices during zuo yuezi.

    Study site: three Maternal and Child Health Clinics and Maternity Hospital, Kuala Lumpur
    Matched MeSH terms: Wine
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