Asian Food Science Journal

Optimization of High-pressure Processing Parameters for Microbial Load Reduction in Young Coconut Water Using Response Surface Methodology

Thu, 20 Nov 2025 00:00:00 +0000

This study investigated the effect of high-pressure processing (HPP) on the microbial load of young coconut water and optimized the processing parameters using Central Composite Design (CCD) and Response Surface Methodology (RSM). Young coconut water was treated at different pressure levels (300–600 MPa) and holding times (3–6 minutes). The microbiological analyses included Total Plate Count (TPC), Yeast and Mould, Coliform, Escherichia coli, Psychrophilic Bacteria and Staphylococcus aureus. A second-order polynomial response surface model was developed to describe the relationship between pressure, holding time, and microbial reduction. The model showed good prediction accuracy, with a high coefficient of determination (R² = 0.9914) and a non-significant lack-of-fit, indicating its adequacy in predicting microbial behaviour under HPP. The results showed that treatments above 450 MPa effectively reduced all microbial counts to undetectable levels (<1 log CFU/ml), while lower pressures (300 MPa) resulted in measurable TPC values. Optimization using the response surface model indicated that the optimum condition for microbial inactivation was 450 MPa for 3 minutes, achieving a desirability value of 1.0. Pressure was identified as the dominant factor influencing microbial reduction, whereas holding time had a lesser effect. These results indicate that HPP can effectively prolong the shelf life of young coconut water while ensuring microbial safety and product freshness. The developed model can be used as a predictive tool for industrial-scale processing, highlighting the potential of HPP as a non-thermal preservation method to maintain the natural characteristics of young coconut water.

Sensory Acceptability of Nutrient-enhanced Porridge from Orange-fleshed Sweet Potatoes with Grain Amaranth, Biofortified Beans and Maize Flour

Julius Byamukama, Robert Mugabi, Dorothy Nakimbugwe, John Muyonga — Fri, 21 Nov 2025 00:00:00 +0000

Sensory acceptability and their willingness to purchase value-added products are significant factors influencing the consumption of and commercial potential for such products. This study aimed to determine the sensory acceptability of nutrient-enhanced porridges containing orange fleshed sweet potato (OFSP), grain amaranth, biofortified beans, and maize flour, as well as the willingness of consumers to purchase and consume the new products. Porridge prepared from four composite flours, made from OFSP, biofortified bean, maize, and grain amaranth using formulations optimised using response surface methodology, were compared to one made from a commercial composite flour (control). Fifty consumers (26 females, 24 males) assessed the attributes of the samples using a 9-point hedonic scale for sensory acceptance and a 5-point Likert scale for willingness to buy. Relationship between sensory attributes and overall consumer’s liking of porridges was evaluated using principal component analysis (PCA). The study found that the new OFSP-based composite porridges were equally acceptable to consumers as commercial porridges (5.14–7.14). Mouthfeel and taste were the major contributors to overall acceptability. Panelists indicated higher likelihood (52%) to purchase the raw composite flours comprised of 20% OFSP, 30% maize, 40% bean, 10% grain amaranth (RF2) and the extruded composite comprised of 49% OFSP, 5.9% maize, 35.1% bean, and 10% grain amaranth (EF2). Most panelists were willing to pay between between 5000 and 10000 Ugx for raw flour (RF2) and less than 5000 Ugx for extruded flour (EF2). The results show that the formulations resulted acceptable nutritionally enhanced porridges, with good prospects for success on the market.

Effects of Different Calcium Compounds on Bone Health

Thu, 27 Nov 2025 00:00:00 +0000

Aims: To investigate the effects of different calcium supplements on the body's bones.

Study Design: Based on the zebrafish model, the efficacy differences of six different calcium supplements in promoting bone development and improving osteoporosis were systematically evaluated. Six calcium compounds were investigated including calcium carbonate (CaCO₃), calcium hydrogen phosphate (CaHPO₄), hydroxyapatite (HA), microcrystalline - hydroxyapatite combined with Vitamins D3 and K1 (MCHA-D3-K1), calcium glubionate - lactobionate (Ca-glubionate/lactobionate), and calcium lactate - gluconate combined with Vitamins D3 and K2 (CaL-CaG-D3-K2).

Place and Duration of Study: Hunter Biotechnology, Inc., between May 2024 and August 2024.

Methodology: This study evaluated six calcium compounds for their effects on bone development and anti-osteoporosis in zebrafish. For bone development, we measured skull fluorescence and calcium content in normal zebrafish. For anti-osteoporosis efficacy, we used a dexamethasone-induced model to measure skull and osteogenic fluorescence intensity. Data are expressed as mean ± SE, and statistical analyses were performed with SPSS 26.0, with p < 0.05 considered significant.

Results: In this zebrafish mode, the results showed that all six calcium compounds promoted bone development and mitigate osteoporosis, with some calcium compounds demonstrating superior intervention efficacy compared to other calcium compounds. In the osteoporosis model, the anti-osteoporosis effect of three calcium compounds are comparable. While in the model of promoting bone development, the treatment effect of calcium lactate & gluconate with Vitamins D3-K2 showed the highest effect, followed by calcium glubionate & lactobionate, and finally microcrystalline hydroxyapatite with Vitamin D3-K1.

Conclusion: There were different effects between calcium compounds regarding promoting bone development and improving osteoporosis found in a zebrafish model. Some calcium compounds demonstrated superior efficacy compared to other forms, with calcium lactate - gluconate combined with vitamin D3 and K2 showing the most pronounced effect.

The Effect of Pleurotus tuberregium (An Oyster Mushroom) Sclerotia on the Weight, Protein Content and Lipid Profile of Broiler Chickens

S. M. Ayodele, G. A. Otunola, V. O. Ayodele, B. Ekute — Mon, 01 Dec 2025 00:00:00 +0000

Introduction: Edible mushrooms have become increasingly attractive as functional foods for their potential beneficial effects on human health. Many studies have demonstrated that oyster mushroom consumption affects lipid profile and can prevent or treat cardiovascular diseases. This study, for the first time, investigated the cholesterol-lowering properties of the sclerotia of Pleurotus tuberregium in broiler chickens.

Methods: A total of 30 broiler chickens were shared into six groups of five chickens per group and fed with feed containing different percentages (0%, 5%, 10%, 15%, 20% and 25%) of dried powdered sclerotia of Pleurotus tuberregium for 8 weeks. A General Linear Model (GLM) was used to evaluate the impact of different feed supplementation levels on chicken weight and standard analytical methods were used for the protein and biochemical analysis after 8 weeks of feeding.

Results: The body weight decreased progressively with increasing dietary percentage from 0% to 25%. Chickens in the 0% group had the highest weight (3300 g), while those in the 25% group had the lowest weight (2320 g). The highest cholesterol was observed in the 15% group (4.13 ± 0.18), and the lowest was in the 25% group (3.23 ± 0.24). The triglyceride among the treatment groups are statistically significant ((p < 0.05).). The differences in HDL levels between groups are highly significant (p < 0.01), indicating a strong treatment effect of the mushroom on HDL. There is no significant difference in LDL levels between the treatment groups (p > 0.05). This indicated that the lowering effect of the mushroom on the LDL in broiler chickens is not dose dependent. There is a significant difference in VLDL levels across the treatment groups (p < 0.05), suggesting a treatment effect of the mushroom on the VLDL.

Conclusion: This study showed that sclerotia of Pleurotus tuberregium affect the growth performance, protein content, and cholesterol of broiler chickens.

Valorization of Eggshell Waste into Calcium and Collagen-Based Nutritional Supplements

Mai M. Elkordy, Naglaa A. El-Senousi, Zein H., Tarik A. Mohamed — Tue, 02 Dec 2025 00:00:00 +0000

Aims: Utilizing eggshell waste is a comprehensive solution that tackles the issues of waste accumulation in the environment, pollution, and financial resources allocated to its disposal while producing high-value goods. This study aims to repurpose this waste to produce nutritional supplements used in various industries, including calcium carbonate, calcium citrate, eggshell membrane protein, and hydrolyzed collagen powder.

Place and Duration of Study: Department of Meat and Fish Technology Research, Food Technology Institute, Agricultural Research Center, Egypt, between August 2023 and July 2025.

Methodology: In this study, eggshells were used to produce calcium carbonate and calcium citrate that can be used as supplements or food fortification. In contrast, eggshell membrane was employed to make a high-protein food supplement (eggshell membrane protein and hydrolyzed collagen powder).

Results: The eggshell ash content represents 94.92%, while the eggshell membrane protein content represents 83.36%. Furthermore, the eggshell membrane contains a high content of amino acids proline, glutamic, glycine, and hydroxyproline, which represent 11.18%, 8.43%, 10.97%, and 7.17%, respectively. While, the hydrolyzed collagen powder produced was composed of 91.27% protein, with the predominant amino acids being glycine, proline, hydroxyproline, arginine, and glutamic acid, accounting for 10.87%, 8.59%, 6.25%, 5.7%, and 4.61%, respectively. The findings indicated that the hydrolyzed collagen powder had a total bacterial count of 3.6×10²cfu/g. No Salmonella or E. coli were detected. Eggshell powder was used to improve the calcium content of chicken meatballs. Sensory evaluation of chicken meatballs with different fortification (0, 3, 5 and 7%) indicate that samples contained 0% eggshell powder had higher texture followed by 3 and 5% while samples contained 7% eggshell powder was the lowest. The result showed that meatballs tell 5% fortification was acceptable to panelists splenic.

Conclusion: The study's findings support the potential use of the nutritional supplements present in eggshell membrane and eggshells, which are made as hydrolyzed collagen powder and calcium carbonate and citrate. To improve their usefulness, future initiatives should concentrate on increasing production to integrate these supplements into functional foods.

Microbial Community Structure and Volatile Flavor Composition of High-Temperature Daqu with Different Colors

Osajiele, B. O., Okaiyeto, S. A., Beizhong H. — Thu, 04 Dec 2025 00:00:00 +0000

Aims: This study aimed to compare white (WQ), black (BQ), and yellow (YQ) high-temperature Daqu to determine how color differences correspond to variation in microbial community structure and volatile metabolite profiles, and to elucidate how these factors influence functional performance in Baijiu fermentation.

Study Design: This was an experimental, laboratory-based comparative analysis that integrated culture-dependent microbial enumeration, high-throughput sequencing, and volatile profiling to characterize three Daqu types differing in color and fermentation ecology.

Place and Duration of Study: The study was conducted at the College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, over three months from December 2024 to February 2025.

Methodology: White, black, and yellow Daqu samples were collected and subjected to culture-dependent plate counts, PacBio high-throughput sequencing, and HS-SPME–GC–MS volatile analysis. Microbial abundance, diversity indices, and taxonomic composition were quantified and compared across Daqu types. Volatile compounds were identified and categorized into esters, alcohols, acids, aldehydes, and pyrazines. Microbial metabolite correlations were assessed to reveal functional associations between dominant genera and key aroma compounds.

Results: Substantial microbial variation was observed among the Daqu types. WQ exhibited the highest total viable counts, whereas BQ showed reduced microbial abundance, likely attributable to greater thermal stress during maturation. Sequencing identified Kroppenstedtia, Bacillus, Thermoascus, and Thermomyces as core genera, with Saccharopolyspora enriched specifically in BQ. YQ demonstrated the highest microbial richness and evenness. More than 80 volatile compounds were detected across samples. WQ contained elevated alcohols and pyrazines, YQ showed higher concentrations of organic acids, and BQ exhibited increased esters and aldehydes. Strong positive correlations were observed between dominant microbial taxa and their corresponding volatile classes.

Conclusion: Daqu color reflects distinct microbial and metabolic functional profiles that shape fermentation behavior and aroma development in Baijiu production. Differences in microbial abundance, community structure, and volatile formation highlight the role of Daqu color as an indicator of fermentation potential. These findings provide scientific guidance for Daqu classification, quality control, and targeted flavor optimization.

Carboxymethyl Cellulose Enhances the Quality of Sugar-Free Ginger-Milk Powder Produced by Foam-Mat Drying

Sat, 06 Dec 2025 00:00:00 +0000

Aims: To evaluate the effects of different concentrations of carboxymethyl cellulose (CMC) and gum Arabic as stabilizers on the quality attributes of ginger-milk powder produced using the foam-mat drying method.

Study Design: A completely randomized design (CRD) was employed, consisting of seven formulations: one control without stabilizer (K), three CMC treatments at 1–3% (F1–F3), and three gum Arabic treatments at 1–3% (F4–F6).

Place and Duration of Study: Natural Product Pharmacy Laboratory, Notokusumo Yogyakarta College of Health Sciences; conducted from April to June 2025.

Methodology: Foam-mat drying was applied to prepare sugar–free ginger–milk formulations containing varying concentrations of CMC or gum Arabic (1–3%). After homogenization and foaming using egg white, the mixtures were dried and powdered. The resulting samples were assessed for foam stability, density, color, moisture content, dissolution rate, pH, sensory acceptance, and FTIR spectroscopy. The formulation demonstrating the best overall properties, particularly in foam stability and color, was selected.

Results: The quality parameters were significantly influenced by both stabilizers. Notably, gum Arabic treatments failed to form stable foam at concentrations of 1-3%, whereas CMC produced stable foam across all concentrations. The 3% CMC (F3) formulation showed preferable characteristics with good foam stability and thick appearance, bright color (L* = 85.05), moderate moisture content of 6.72%, and neutral pH of 7.38. Although sensory analysis showed negligible effects between samples, the F3 formulation achieved the highest color preference score.

Conclusion: Foam-mat drying with 3% CMC is a potentially applicable method to produce high-quality sugar-free ginger-milk powder, offering a practical, cost-effective alternative for SMEs.