Search

The butterfly pea flower (Clitoria ternatea L.) (BPF) has a high anthocyanin content, which can be incorporated into polymer-based films to produce intelligent packaging for real-time food freshness indicators. The objective of this work was to systematically review the polymer characteristics used as BPF extract carriers and their application on various food products as intelligent packaging systems. This systematic review was developed based on scientific reports accessible on the databases provided by PSAS, UPM, and Google Scholar between 2010 and 2023. It covers the morphology, anthocyanin extraction, and applications of anthocyanin-rich colourants from butterfly pea flower (BPF) and as pH indicators in intelligent packaging systems. Probe ultrasonication extraction was successfully employed to extract a higher yield, which showed a 246.48% better extraction of anthocyanins from BPFs for food applications. In comparison to anthocyanins from other natural sources, BPFs have a major benefit in food packaging due to their unique colour spectrum throughout a wide range of pH values. Several studies reported that the immobilisation of BPF in different polymeric film matrixes could affect their physicochemical properties, but they could still effectively monitor the quality of perishable food in real-time. In conclusion, the development of intelligent films employing BPF's anthocyanins is a potential strategy for the future of food packaging systems. [ABSTRACT FROM AUTHOR]

Japanese threadfin bream (Nemipterus japonicus) minced meat foams added with methyl cellulose (MC) at a concentration of 0.5%, 1.0%, and 1.5% w/w with foam thickness of 0.5 mm were subjected to foam‐mat drying (FMD) at two drying temperatures (70 and 80°C). The objective of this study was to investigate the drying kinetics of the minced fish meat foams at different drying temperatures and MC concentrations. The effect of FMD conditions on the physical properties of powdered samples was also investigated. The drying data were fitted to a selected thin‐layer drying models based on moisture ratio. The Page model was found to be the best model (R2 = 0.9930, χ2 = 0.0005 and RMSE = 0.0202) to describe the drying curves of threadfin bream foams. The L*, a*, b*, and whiteness values of FMD fish powder were significantly affected by all the factors including the interaction (p <.05). An increase in particle size from 116.22 to 131.80 μm was observed as the drying temperature and MC concentration increased. The powder showed good—fair flowability and are within the acceptable range. Both drying temperatures yielded fish powder with satisfactory physical characteristics. Practical applications: Drying is a method of food preservation that removes the water from the food. Using foam‐mat drying, the minced fish meat is converted into fish powder at a lower drying temperature and shorter drying time. Mathematical modeling of the drying process of threadfin bream foams helps to predict the behavior of moisture removal from the foams and the process design, increasing the use of Japanese threadfin bream in the food industry. The fish powder obtained by this method has greater bulk density, which reduces packaging and transportation costs. The fish powder can be incorporated into other products to add value. [ABSTRACT FROM AUTHOR]

This study aimed to produce buffalo patties formulated with different types of squashes and gourds as fat substitutes. Kabocha squash, butternut squash, chayote squash, snake gourd and bottle gourd from the Cucurbitaceae family were used as the fat substitutes and buffalo meat patties with animal fat were the control. All patties were analysed and statistically compared in terms of physical properties and sensory acceptance. Generally, the moisture content, water holding capacity, cooking yield significantly increased for all samples compared to the control. The fat content reduced significantly below 3% for all fat-substituted patties, thus they can be regarded as low-fat. All fat-substituted samples were lighter in colour, with a harder texture than the control but the sensory analysis showed that the colour, texture, juiciness, flavour and overall acceptability of the fat-substituted patties were no different from the control. In conclusion, all the squashes and gourds tested were suitable as fat substitutes to produce low-fat buffalo patties, with chayote squash having the highest potential. [ABSTRACT FROM AUTHOR]