Publications by authors named "Norizah Mhd Sarbon"

3 Publications

  • Page 1 of 1

Extraction of bioactive compounds from Psidium guajava leaves and its utilization in preparation of jellies.

AMB Express 2021 Mar 1;11(1):36. Epub 2021 Mar 1.

Department of Biotechnology, Vignan's Foundation for Science, Technology and Research, Vadlamudi, Andhra Pradesh, 522213, India.

Psidium guajava L. (guava) is predominantly grown throughout the world and known for its medicinal properties in treating various diseases and disorders. The present work focuses on aqueous extraction of bioactive compounds from the guava leaf and its utilization in the formulation of jelly to improve the public health. The guava leaf extract has been used in the preparation of jelly with pectin (1.5 g), sugar (28 g) and lemon juice (2 mL). The prepared guava leaf extract jelly (GJ) and the control jelly (CJ, without extract) were subjected to proximate, nutritional and textural analyses besides determination of antioxidant and antimicrobial activities. GJ was found to contain carbohydrate (45.78 g/100 g), protein (3.0 g/100 g), vitamin C (6.15 mg/100 g), vitamin B3 (2.90 mg/100 g) and energy (120.6 kcal). Further, the texture analysis of CJ and GJ indicated that both the jellies showed similar properties emphasizing that the addition of guava leaf extract does not bring any change in the texture properties of jelly. GJ exhibited antimicrobial activity against various bacteria ranging from 11.4 to 13.6 mm. Similarly, GJ showed antioxidant activity of 42.38% against DPPH radical and 33.45% against hydroxyl radical. Mass spectroscopic analysis of aqueous extract confirmed the presence of esculin, quercetin, gallocatechin, 3-sinapoylquinic acid, gallic acid, citric acid and ellagic acid which are responsible for antioxidant and antimicrobial properties.
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http://dx.doi.org/10.1186/s13568-021-01194-9DOI Listing
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC7921237PMC
March 2021

Optimization of chicken skin gelatin film production with different glycerol concentrations by response surface methodology (RSM) approach.

J Food Sci Technol 2020 Feb 4;57(2):463-472. Epub 2019 Sep 4.

School of Food Science and Technology, Universiti Malaysia Terengganu, 21030 Kuala Nerus, Terengganu Malaysia.

This study investigated the optimization of chicken skin gelatin film production using different concentrations of glycerol as plasticizer, specifically for use as biodegradable food packaging. Response surface methodology (RSM) was used to optimize the production of gelatin films by following a central composite design (CCD) for two quantitative modulators-() gelatin at 1.0, 2.5 and 4.0 g; and () glycerol at 0, 0.75, 1.50 g-with outcome metrics to predict tensile strength (TS), elongation at break (EAB) and water vapor permeability (WVP). Potentially optimized conditions were experimentally validated to confirm the model's suggestions of 4.0 g for gelatin and 1.5 g for glycerol. Experimental results yielded a TS of 3.81 N/mm, which was higher than the RSM predicted value of 3.09 N/mm ( < 0.05). Both EAB and WVP experimental results were slightly lower than predicted values (3.04 vs. 3.14%) ( < 0.05); and (1.27 × 10 vs. 1.31 × 10 kPa) ( < 0.05), respectively. Overall, experimental results agreed with the model's predicted values. Hence, this study demonstrates that optimized conditions for the production of chicken skin gelatin films are affected by glycerol concentration and gelatin quantity. Results also suggest that chicken skin gelatin-glycerol film blends have excellent potential for the production of biodegradable food packaging with improved properties.
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http://dx.doi.org/10.1007/s13197-019-04074-0DOI Listing
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC7016067PMC
February 2020

Rheological, physical, and mechanical properties of chicken skin gelatin films incorporated with potato starch.

NPJ Sci Food 2019 4;3:26. Epub 2019 Dec 4.

Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu, 21030 Kuala Nerus, Terengganu Malaysia.

The aim of this study was to investigate the rheological, physical, and mechanical properties of chicken skin gelatin film forming solutions (FFSs) and films incorporated with potato starch. Chicken skin gelatin-based FFSs with various potato starch concentrations (0, 2, 4, 6, 8, and 10%, w/w) were prepared via casting technique. The dynamic viscoelastic properties of FFS were measured, and film characterization in terms of physical and mechanical properties was conducted. Potato starch incorporation with chicken skin gelatin-based FFS resulted in improvement of viscous behavior (″ > '). As potato starch concentration increased, the tensile strength, elongation at break, and elastic modulus values of chicken skin gelatin-based films also increased ( < 0.05). Additionally, increasing the concentration of potato starch caused incremental changes in water vapor permeability and melting temperatures (), but a reduction in water solubility ( < 0.05). In addition, the surface smoothness and internal structure of composite films improved via potato starch incorporation. The incorporation of potato starch was also found to provide good barrier properties against ultraviolet and visible light, but did not significantly influence the transparency values of composite films. Overall, chicken skin gelatin film with 6% potato starch concentration incorporation was the most promising composite film, since it was found to exhibit optimal performance in terms of physical properties.
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http://dx.doi.org/10.1038/s41538-019-0059-3DOI Listing
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC6892799PMC
December 2019