Assays of total antioxidant capacity (TAC) are popular in the analysis of food products. This review presents the most popular assays of TAC and their limitations, databases of TAC of food products, their application in clinical studies, and the effect of processing on the TAC of food. The importance of sample preparation for TAC assays and striking effects of digestion in the gastrointestinal tract on the TAC of food are discussed. Critical opinions on the validity of food TAC assays are considered. It is concluded that TAC methods can be useful as screening assays for food quality control and as low-cost, high-throughput tools used to discover potential antioxidant sources and follow changes in the content of antioxidants during food processing. However, effects revealed by TAC assays should be followed and explained using more specific methods.

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Evaluation of The Antioxidant Capacity of Food Products: Methods, Applications and Limitations

Asparagus (Asparagus Racemosus L.) is one of the most significant traditional medicinal plants containing phytochemicals that are non-nutritive but beneficial to health. It contains bioactive metabolites such as fructo-oligosaccharides, polysaccharides, asparosides, shatavarins, sapogenins, racemosols, isoflavones, glycosides, mucilage, and fatty acids, while saponin is one of the main active constituents of asparagus roots. Asparagus helps in fertility promotion, stress management, and hormone modulation. It also treats stomach ulcers, kidney disorders, and Alzheimer's disease. Substitution of asparagus powder or extract for value addition of the food products (such as beverages, bakery, and milk) enhances the nutritional and functional properties. Currently, the plant is considered endangered in its natural habitat because of its destructive harvesting, habitat destruction, and deforestation. Since it is a highly perishable commodity, it needs proper handling, preservation, and storage. The present review will outline the medicinal properties, uses, value addition, and preservation techniques of asparagus roots. The study found that till now, the only preservation techniques used to increase the shelf life of asparagus roots are drying and irradiation. This article is protected by copyright. All rights reserved.

Asparagus (Asparagus Racemosus L.) Roots: Nutritional Profile, Medicinal Profile, Preservation and Value Addition.

El secado por aspersión es una técnica utilizada en el área químico-biológica para encapsular sustancias disueltas con un material protector, mediante la aspersión por aire caliente, para reducir el contenido de humedad (%H) y la actividad de agua (Aw). El nano secado por aspersión (NSA) emplea a una baja condición de productividad, con alimentaciones ≤1% en contenido de sólidos, a fin de obtener tamaños submicrométricos del polvo. En el presente trabajo, se evaluó una alimentación al 25% p/v de sólidos de maltodextrina (MD) de diez equivalentes de dextrosa (DE10) y 120 °C de temperatura de proceso (TE). El equipo Buchi-B90 presentó la capacidad de procesar la muestra, donde el análisis del polvo mostró un tamaño de partícula de 10-12 μm con morfología arrugada sin aglomeración significativa, %H de 5.49%, Aw de 0.212 y rendimiento de 88.13%. El registro de las condiciones de operación reveló que la velocidad de aspersión no está afectada por la temperatura del cabezal (TC).

Evaluación de nano secado por aspersión a alta concentración de alimentación

As a nutrient rich emulsion extracted from plant materials, plant-based milk (PBM) has been the latest trend and hot topic in the food industry due to the growing awareness of consumers toward plant-based products in managing the environmental (carbon footprint and land utility), ethical (animal well-fare) and societal (health-conscious) issues. There have been extensive studies and reviews done to discuss the distinct perspective of PBM including its production, health effects and market acceptance. However, not much has been emphasized on the valuable antioxidants present in PBM which is one of the attributes making them stand apart from dairy milk. The amounts of antioxidants in PBM are important. They offered tremendous health benefits in maintaining optimum health and reducing the risk of various health disorders. Therefore, enhancing the extraction of antioxidants and preserving their activity during production and storage is important. However, there is a lack of a comprehensive review of how these antioxidants changes in response to different processing steps involved in PBM production. Presumably, antioxidants in PBM could be potentially lost due to thermal degradation, oxidation or leaching into processing water. Hence, this paper aims to fill the gaps by addressing an extensive review of how different production steps (germination, roasting, soaking, blanching, grinding and filtration, and microbial inactivation) affect the antioxidant content in PBM. In addition, the effect of different microbial inactivation treatments (thermal or non-thermal processing) on the alteration of antioxidant in PBM was also highlighted. This paper can provide useful insight for the industry that aims in selecting suitable processing steps to produce PBM products that carry with them a health declaration.

Plant-based milk: unravel the changes of the antioxidant index during processing and storage - a review.

The edible film is a thin sheet material made of carbohydrates, protein or fat compounds. Research on the development of edible film is promising due to the increased plastic waste, which could disturb the environmental balance. The biodegradable nature of edible film provides an environmental-friendly material for packaging. Nevertheless, creating an edible film with similar properties to plastic will require extensive research. This research aims to develop Aloe vera-based edible film with the addition of sago starch as a texture enhancer and glycerol as a plasticizer and investigate the effect of different concentrations of sago starch on the physicochemical properties of edible film. In this research, six different concentration of sago starch was applied, which are 2.5%; 3%; 3.5%; 4%; 4.5%; and 5% (w/w). Each treatment was repeated four times. The result shows that the increase of sago starch concentration could increase the tensile strength and percent of elongation of edible film. On the contrary, the moisture content, water activity, and water vapor transmission rate (WVTR) were decreased. The range of tensile strength, percent of elongation, moisture content, water activity, and WVTR were 0.0254-0.4827 N/cm2, 46.67%-61,79%, 13.39%-16.65%, 0.559-0.636, and 5.6460-10.0810 g/m2/hour, respectively.

https://iopscience.iop.org/article/10.1088/1755-1315/1200/1/012046/pdf

The development of Aloe vera-based edible film with the addition of sago starch and glycerol for food packaging

Orange sweet potato (OSP) and red rice (RR) are rich sources of health benefit-associated substances and can be conventionally cooked or developed into food products. This research approach was to closely monitor the changes of bioactive compounds and their ability as antioxidants from the native form to the food products which are ready to be consumed. Moreover, this research explored the individual carotenoids and tocopherols of raw and cooked OSP and RR and their developed flake products, and also investigated their antioxidant activity, physicochemical properties, and sensory properties. Simultaneous identification using the liquid chromatographic method showed that OSP, RR, and their flake products have significant amounts (µg/g) of β-carotene (278.58–48.83), α-carotene (19.57–15.66), β-cryptoxanthin (4.83–2.97), α-tocopherol (57.65–18.31), and also γ-tocopherol (40.11–12.15). Different responses were observed on the bioactive compound and antioxidant activity affected by heating process. Meanwhile, OSP and RR can be combined to form promising flake products, as shown from the physicochemical analysis such as moisture (5.71–4.25%) and dietary fiber (13.86–9.47%) contents, water absorption index (1.69–1.06), fracturability (8.48–2.27), crispness (3.9–1.5), and color. Those quality parameters were affected by the proportions of OSP and RR in the flake products. Moreover, the preference scores (n = 120 panelists) for the flakes ranged from slightly liked to indifferent. It can be concluded that OSP and RR are potential sources of bioactive compounds which could act as antioxidants and could be developed into flake products that meet the dietary and sensory needs of consumers.

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Effect of Processing on Bioactive Compounds, Antioxidant Activity, Physicochemical, and Sensory Properties of Orange Sweet Potato, Red Rice, and Their Application for Flake Products

Aloe vera is widely used to manufacture medicinal products, cosmetics, and hair treatments. The polysaccharide components in A. vera gel can be used as ingredients for edible films or coatings. The edible film can also be applied to fresh fruits and vegetables using the coating principle. Tomatoes are one of the fruit commodities that can be maintained in terms of quality during storage using an edible coating. This study aims to determine the effect of an edible coating made from A. vera on tomatoes’ physical, chemical, and organoleptic properties during storage. The A. vera gel was prepared and used for coating the tomatoes, and the tomatoes were then stored for twelve days. The analysis was conducted every three days, and a comparison with non-coated tomatoes was performed for tomatoes’ physicochemical and organoleptic properties. The results show that the application of A. vera as a coating agent could prolong the shelf life of tomatoes, as described in the ability to decrease moisture content and weight loss. The coated tomatoes had lower titratable acidity value, pH, and total soluble solid contents than the non-coated tomatoes. From the organoleptic test, the non-coated tomatoes were preferred by the panelists for color, but the glossiness, skin appearance, and texture of the coated tomatoes were preferred. The coating process could maintain the hardness of tomatoes and prevent the production of phenolic compounds, flavonoids, and lycopene; thus, the antioxidant activity could be conserved.

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The Application of Aloe vera Gel as Coating Agent to Maintain the Quality of Tomatoes during Storage

The Student and Teacher Empowerment Program of Food Technology (STEP TP) is one of the flagship intracurricular programs at SMAK Santo Hendrikus Surabaya. However, the teachers who assist the STEP TP do not have any background in food technology, thus limiting their ability to provide comprehensive food technology learning materials to the students. This community service aims to assist the teachers in creating STEP TP learning materials in the form of teaching modules and videos, conduct a guest lecture, and hold a food processing workshop guided by food technology lecturers. The methodologies included conducting a focus group discussion with the school’s principal and teacher, surveying students’ interests and school facilities providing guest lectures and workshops, designing learning instruments, and evaluating the activities. The survey showed that most students were enthusiastic to learn about bread and cake processing, followed by beverage processing. In addition, the guest lecturer on the subject of food packaging was delivered to supplement the teachers' and students' knowledge other than food processing technology. Furthermore, students and teachers were taught to make pumpkin flour, which is applicable to bread and cake. Overall, the community service was fully supported by the partner's contribution. Modules and video had accepted by the school’s partner.

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Enrichment learning method in STEP-food technology at SMAK Santo Hendrikus Surabaya

The learning assistance was designed for teachers at SMP Katolik Santa Clara to develop food additives teaching materials for theoretical learning in the classroom and work in the laboratory to give students a deeper understanding of food additives. The methods applied in this learning assistance were assistance in preparing food additives theoretical teaching materials, designing food additives laboratory works, and delivering food additives teaching materials in the classroom. In addition, laboratory work videos on borax and colorants identification in food samples were also made to facilitate independent laboratory work for students at home amid the COVID-19 pandemic. The evaluation results proved that the students gained a thorough understanding of food additives by being able to explain the definition of food additives, mention the types of food additives, identify food additives listed on food packaging, and give examples of additives misused in food products as well as its adverse impacts on health. Moreover, supplementing laboratory works could improve students' understanding of the theoretical materials and provide a new atmosphere for students to learn new knowledge. Accordingly, the food additives materials were delivered to the maximum extent to the students.

/pdf/food-additives-learning-assistance-for-students-at-smp-41x83arm.pdf

L. M. Y. D. Darmoatmodjo

Papers

Effect of Processing on Bioactive Compounds, Antioxidant Activity, Physicochemical, and Sensory Properties of Orange Sweet Potato, Red Rice, and Their Application for Flake Products

The Application of Aloe vera Gel as Coating Agent to Maintain the Quality of Tomatoes during Storage

The development of Aloe vera-based edible film with the addition of sago starch and glycerol for food packaging

Enrichment learning method in STEP-food technology at SMAK Santo Hendrikus Surabaya

Food additives learning assistance for students at SMP Katolik Santa Clara Surabaya