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Copyright of Indonesian Fisheries Processing Journal / Jurnal Pengolahan Hasil Perikanan Indonesia is the property of IPB University and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Indonesian Fisheries Processing Journal / Jurnal Pengolahan Hasil Perikanan Indonesia is the property of IPB University and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Shellfish is widely consumed globally, one of the main reasons is because it contains good nutrition for health. The increased consumption also leads to adverse health problems such as food allergy. Food allergy is hypersensitivity reaction of the immune system caused by consumption or exposure to food. Various food processing methods has been proven to alter shellfish allergenicity with different effectiveness. This study aims to determine the most effective processing method to reduce shellfish allergenicity through meta-analysis. In total of 19 articles were obtained using PRISMA diagram, with publication year range 2006-2020. Data were analyzed to determine Standardized Mean Difference (SMD) with 95% confidence interval. Moist heating, high hydrostatic pressure, irradiation, and ultrasound processing have significant effect (p < 0,05) in reducing shellfish allergenicity. Meanwhile, boiling and roasting processing did not have a significant effect. Based on the results of the metaanalysis, high hydrostatic pressure is the most effective method in reducing shellfish allergenicity because it has the highest effect size value with -7,25 (95% CI: -9,11 s.d. -5,4; p < 0,00001). [ABSTRACT FROM AUTHOR]

Non-trans-fat (NTF) margarine was produced by substituting partially-hydrogenated palm oil in margarine oil blend with fully-hydrogenated palm oil. Three types of NTF oil blends were used in this study. To obtain an NTF oil blend with similar physical properties to the reference oil blend, which contain partiallyhydrogenated oil, the melting properties and crystallization kinetics were evaluated. The iodine value of raw material oil was measured, and the oil was mixed to form the margarine oil blends. Fatty acid composition (FAC) and solid fat content (SFC) of the oil blends were examined. Melting properties of the oil blends were determined based on SFC analysis, while crystallization kinetics were determined using Avrami model. The results showed that there was no trans fatty acids detected in the NTF oil blends. The rate of crystallization constant (k) of the Avrami index of reference oil and NTF-1 oil blend were 0.1413 ± 0.0047 and 0.1369 ± 0.0016 min-n, respectively, whilst their Avrami exponent (n) were 0.93 ± 0.02 and 0.94 ± 0.01, respectively. There was no significant difference on these Avrami indexes, and therefore NTF-1 oil blend could be selected as an alternative oil blend for margarine production. [ABSTRACT FROM AUTHOR]

The effective food processing to reduce nuts and legumes allergenicity could not be easily and directly concluded from reading a few published reports. Therefore, we conducted a meta‐analysis to investigate this issue. A literature search was conducted in eight electronic databases from January 2000 to June 11, 2021. The primary outcome of interest was the allergenicity of processed nuts or legumes determined by enzyme‐linked immunosorbent assay from in vitro studies. Data with the standardized mean difference (SMD) of 95% confidence interval (CI) were pooled using a random‐effect model by RevMan 5.4 software. Heterogeneity was assessed using Cochran's Q (PQ) and I2 tests. The search strategy identified 18,793 articles. However, only 61 studies met the inclusion criteria and were included in this meta‐analysis. There were 21 and 15 types of respective single and combined food processing treatments analyzed for their effects on reducing allergenicity. In single processing treatment, the extrusion and fermentation had the largest reduction in allergenicity, considering their SMD value, that is, −20.19 (95% CI: −22.22 to −18.17; the certainty of evidence: moderate) and −20.8 (95% CI: −24.10 to −17.50; the certainty of evidence: moderate), respectively. Whereas in the combination, the treatment of fermentation followed by proteolytic hydrolysis showed the most significant reduction (SMD: −53.34; 95% CI: −70.18 to −36.5) and the evidence quality of this treatment was considered moderate. In conclusion, these three food processing methods showed a desirable impact in reducing nuts or legumes allergenicity. Practical Application: Nuts and legumes play an essential role as protein sources in food consumption worldwide, but they usually contain allergens. Our study has investigated the food processing methods that effectively reduce their allergenicity by meta‐analysis. The result gives valuable information for further laboratory investigation on allergens and can be used by food industries in providing foods from nuts and legumes with lower allergenicity. [ABSTRACT FROM AUTHOR]

Food allergy is a specific immunological response caused by allergens contained in food. Soybean is one of the eight types of food products that most frequently cause allergies, which may lower its quality in terms of safety aspects. Soybean processing can reduce the risk of allergies by modifying the soy protein structure so as to produce hypoallergenic food. Processing involving Maillard reaction by conjugating proteins with reducing sugars has the potential to reduce allergenicity. This research aims to: (1) determine the degree of glycation based on the formation of soy protein isolates (SPI) -lactose conjugate and free amino; (2) determine the molecular weight profile of SPI and SPI-lactose conjugate: and (3) analyze the allergenicity of SPI and SPI-lactose conjugate. Protein isolation was carried out by protein precipitation of imported soybean (GMO and non-GMO) and local soybean varieties (Anjasmoro and Grobogan) at their isoelectric point or using a pH arrangement. Then the SPI was reacted with lactose under pH 9.5 and 95 ° C for 60 minutes. The determination of glycation degree of SPI-lactose conjugate was carried out using two methods, namely the thiobarbituric acid reactive substances (TBARS) method and Bradford method for free amino acids. The protein molecular weight profile was analyzed using the SDS-PAGE electrophoresis method. The allergenicity of SPI and SPI-lactose conjugate were analyzed quantitatively using the Enzyme-Linked Immunosorbent Assay (ELISA) method. The analysis results from local varieties (Anjasmoro and Grobogan) showed that the higher SPI protein content causes higher glycation degree of SPI-lactose conjugate. SDS-PAGE electrophoresis results showed that molecular weight profiles of SPI from GMO, non-GMO, Anjasmoro and Grobogan were 11-147.7 kDa, 12.9-150.3 kDa, 11.3-144.2 kDa and 10.7-159.0 kDa, respectively. Glycation process can eliminate or reduce the intensity of protein bands suspected to be the major allergen proteins in soybeans, namely Gly m Bd 60K, Gly m Bd 30K or P34, and Gly m Bd 28K. The glycation reaction can reduce allergenicity in all soybean varieties tested by 43.12% to 29.85%. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan is the property of Bogor Agricultural University, Department of Food Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Background: In Indonesia, though the recommendation to start complementary foods (CF) is at six months, mothers do not comply with this recommendation. Methods: Data from Indonesia Individual Food Consumption Survey (IFCS) 2014 of 1,514 infants aged 0-11 months was used for this study. The profiles of CF consumption during the first year of life, including frequency of consumption, types of CF, timely introduction and nutritional contents of CF were determined. Mothers were interviewed at home to determine infant intake using 24-hour dietary recall. The IFCS classified CF as home-made or manufactured. Nutrient contents were calculated using several sources. Nutrient intakes from CF for 6-11 months were compared with WHO (2001) and Dewey (2001) recommendations. Results: There were 19.2% early and 3.2% late introduction of CF. Homemade complementary foods were widely consumed. Frequency of consumption of CF among 82.7% of infants aged 6-8 month was 2-3 times per day. Intake of fat, iron, zinc and calcium from CF were inadequate in 75.5%, 86.6%, 72.9% and 60.3% respectively among infants aged 6-8 months. Inadequate intake of fat, protein, iron, zinc and calcium were also found among infants aged 9-11 months. Inadequate intake of vitamin D was also found in 89.5% and 88.7% of infants in each age group. Excessive sodium intake was found in 37.2% and 49.3% of infants in each age groups. Conclusion: While untimely complementary feeding introduction was found, greater concern was for inadequate intake of several key nutrients and excess intake of sodium among Indoensian infants. Complementary feeding education is recommended. [ABSTRACT FROM AUTHOR]

Soy protein isolate (SPI) is a product of soybeans possessing good functionality thus it is widely used as an ingredient in any formulation in food and beverage industries. Glycation is commonly done to improve protein functionality and reduce its allergenicity. This research aims to evaluate the influence of incubation time of SPI and lactose on the degree of glycation of SPI-lactose conjugates, free amino acid and lactose, and to determine the molecular weight and intensity of the protein band of the SPI-lactose conjugate. SPIs were obtained by pH adjustment. The glycation of SPI and lactose was undertaken at pH 9.5, 95°C for 0, 30, 60 and 90 minutes. The determination of the glycation degree of the SPI-lactose conjugate was carried out using several methods, i.e. TBA-based method, HPLC and Bradford analysis. The profiles of the protein molecular weight was analyzed using SDS-PAGE. The results revealed that longer incubation time induced a greater degree of glycation. The SDS-PAGE showed that the soybean sample had 13 protein bands with molecular weights ranging from 11.8 to 170.2 kDa. Glycation of the SPI with lactose at 95°C could remove or lower the intensity of protein bands with molecular weight of 66.6; 56.1 and 30.9 kDa, which were presumed to be the major allergens in soybean. [ABSTRACT FROM AUTHOR]