Article
Food Science & Technology
Deep Das, Abimannan Arulkumar, Sadayan Paramasivam, Aroa Lopez-Santamarina, Alicia del Carmen Mondragon, Jose Manuel Miranda Lopez
Summary: This study evaluated the phytochemical constituents, antioxidant, and antibacterial properties of Kappaphycus alvarezii and Cymodocea serrulata. Both seaweeds contained flavonoids, tannins, phenolic compounds, glycosides, steroids, carbohydrates, and ashes. Alkaloids were only found in K. alvarezii. The chloroform extracts of both seaweeds exhibited antagonistic efficacy against Bacillus subtilis, Vibrio parahaemolyticus, Vibrio alginolyticus, Vibrio harveyi, and Klebsiella pneumoniae. GC-MS analysis revealed the presence of numerous bioactive compounds in both seaweeds, which contributed to their antioxidant and antibacterial activities. Based on the results, K. alvarezii and C. serrulata could be considered as valuable sources of nutritional and medicinal ingredients.
Article
Biotechnology & Applied Microbiology
Pradipkumar Vaghela, Arun Kumar Das, Khanjan Trivedi, K. G. Vijay Anand, Pramod Shinde, Arup Ghosh
Summary: Kappaphycus alvarezii extract contains a variety of bioactive compounds, such as phenols, flavonoids, and steroids, which play important roles in plant growth promotion, hormonal signaling, photo-protection, and disease resistance. These compounds indicate the potential of seaweeds in various industries, including pharmaceuticals.
ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS
(2022)
Article
Biotechnology & Applied Microbiology
Clovis Murilo Pires, Giovana Carolina Bazzo, Pedro Luiz Manique Barreto, Carlos Manoel do Espirito Santo, Thallis Felipe Boa Ventura, Anna Gabrielle La Macchia Pedra, Ticiane Rover, Malachy McGovern, Leila Hayashi
Summary: The study aimed to evaluate BFT effluent as a fertilizer for red seaweed cultivation and its effects on carrageenan yield and quality. Results showed that BFT effluent can replace von Stosch solution in tank cultivation of K. alvarezii, and the seaweed, along with bacteria and microalgae from the effluent, can function as an effective biofilter in IMTA systems.
JOURNAL OF APPLIED PHYCOLOGY
(2021)
Article
Environmental Sciences
Muthiyal Prabakaran Sudhakar, Dhassiah Magesh Peter, Gopal Dharani
Summary: This study utilized red seaweed Kappaphycus alvarezii for the production of bioplastic film with optimized plasticizer to seaweed biomass ratio, resulting in a thin bioplastic film with higher tensile strength. The bioplastic film obtained from the seaweed showed better physical and mechanical properties, suggesting seaweed as a potential alternate source for bioplastic production that may reduce the usage of non-degradable plastics.
ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH
(2021)
Article
Biotechnology & Applied Microbiology
Adella Anding Aganduk, Patricia Matanjun, Tek Song Tan, Ban-Hock Khor
Summary: This study aimed to substitute wheat flour with K. alvarezii powder and determine its effects on the physical properties and composition of snack crackers. The results showed that the addition of K. alvarezii powder led to a decrease in color and water activity, while an increase in ash and fiber content. The protein, fat, and moisture content decreased with the addition of K. alvarezii powder.
JOURNAL OF APPLIED PHYCOLOGY
(2023)
Article
Biochemistry & Molecular Biology
Muthiyal Prabakaran Sudhakar, Srinivas Venkatnarayanan, Gopal Dharani
Summary: In this study, bio-nanocomposite films were prepared using whole seaweed and metal oxide nanoparticles. The films showed improved properties compared to standard refined kappa-Carrageenan, including reduced UV transmittance, water uptake ratio, and solubility, as well as enhanced antibacterial activity.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Article
Fisheries
Nova Francisca Simatupang, Petrus Rani Pong-Masak, Pustika Ratnawati, Agusman, Nicholas A. Paul, Michael A. Rimmer
Summary: Indonesia is the largest producer of carrageenophyte seaweeds, with substantial seasonal and regional variation in production and product quality of farmed K. alvarezii. Evaluation of K. alvarezii cultured at 10 different geographic locations in Indonesia showed highly variable production and product quality data. These results can help select and evaluate better-performing K. alvarezii cultivars to improve seaweed farming productivity in Indonesia.
AQUACULTURE REPORTS
(2021)
Article
Biotechnology & Applied Microbiology
Hasmadi Mamat, Yee Yi Ling, Ahmad Hazim Abdul Aziz, Noorakmar Ab. Wahab, Ramlah George Mohd Rosli, Mohd Sani Sarjadi, Mohamad Khairi Zainol, Nicky Rahmana Putra, Mohd Azizi Che Yunus
Summary: This study developed a steamed bun with Kappachychus alvarezii composite flour, with six formulations containing different percentages of red seaweed. The physicochemical properties and sensory acceptability of the steamed bun were evaluated. Results showed that increasing seaweed powder in the formulations increased hardness, chewiness, bulk density, and water activity, while reducing cohesiveness, springiness, and specific volume. Sensory evaluation results indicated that seaweed powder can be used up to 6% without significant impact on overall acceptability. Addition of 1.5% seaweed powder increased ash, moisture, crude fat, crude fiber, dietary fiber, and energy content compared to the control sample, enhancing the nutritional composition of the steamed bun.
JOURNAL OF APPLIED PHYCOLOGY
(2023)
Article
Chemistry, Multidisciplinary
Anita Sasue, Zalifah Mohd Kasim, S. Zubairi
Summary: In this study, the effects of adding Kapparezii seaweed powder (KSWP) to buns on their nutritional properties and phytochemical contents were evaluated. The results showed that the addition of KSWP significantly increased the total phenolic content and DPPH activity of the buns, while reducing the moisture and protein content. However, it increased the carbohydrate, ash, fat, and dietary fiber content. The best three formulations were determined through quantitative descriptive analysis and hedonic test. Overall, the addition of low concentrations of KSWP can alter the sensory properties, quality characteristics, and nutritional properties of buns, meeting consumer expectations.
ARABIAN JOURNAL OF CHEMISTRY
(2023)
Article
Fisheries
Rajendran Rajaram, Thirunavukkarasu Muralisankar, Bilal Ahamad Paray, Mohammad K. Al-Sadoon
Summary: The study focused on analyzing the phytochemical makeup and antioxidant capabilities of Kappaphycus alvarezii from the seaweed farming site at Munaikadu coast, Palk Bay, southeast coast of India. It found significant variations in chlorophyll and secondary pigments content across seasons, with methanolic extraction showing higher total phenolic content and antioxidant activity.
AQUACULTURE RESEARCH
(2021)
Article
Plant Sciences
Pushp Sheel Shukla, Nagarajan Nivetha, Sri Sailaja Nori, Debayan Bose, Sawan Kumar, Sachin Khandelwal, Alan Critchley, Shrikumar Suryanarayan
Summary: Seaweed-based biostimulant Agrogain(R) induced the expansion of cucumber cotyledons, increasing their area by 29.2% after 7 days of treatment. LBS6-treated cotyledons also showed higher amylase activity, suggesting efficient utilization of starch for energy during expansion.
FRONTIERS IN PLANT SCIENCE
(2023)
Article
Fisheries
S. U. Mohammed Riyaz, D. Inbakandan, P. Bhavadharani, R. Gopika, J. Elson, M. Bavani-Latha, D. Manikandan, T. Stalin-Dhas, S. Nalini, J. Simal-Gandara
Summary: This transcriptomic study used Illumina sequencing technology to investigate ice-ice diseased Kappaphycus alvarezii, resulting in the identification of a large number of genes and their interactions. The study provides insights into essential pathways in ice-ice diseased K. alvarezii.
Article
Fisheries
La Ode Muhammad Aslan, Aldi La Embi, Rahmat Hasriah, Ardin Ansa, Wa Iba, Andi Besse Patadjai, Manat Rahim, Armin
Summary: The study attempted to graft Kappaphycus alvarezii in Southeast Sulawesi, Indonesia, and found that intra-generic grafting using the straight-slipped position method had a higher success rate, while the side-slipped position method was slower.
AQUACULTURE RESEARCH
(2021)
Review
Plant Sciences
Rennielyn Rupert, Kenneth Francis Rodrigues, Vun Yee Thien, Wilson Thau Lym Yong
Summary: Carrageenan, a polysaccharide derived from red algae, has significant economic potential in various industries. The most common source of carrageenan is Kappaphycus alvarezii, which is primarily farmed in Asian countries such as Indonesia, the Philippines, Vietnam, and Malaysia. Carrageenan extracted from K. alvarezii has received attention due to its economic potential and wide range of applications.
FRONTIERS IN PLANT SCIENCE
(2022)
Article
Biotechnology & Applied Microbiology
K. Sivakumar, S. Kannappan, B. Vijayakumar
Summary: In this study, the inhibitory effect of the extract from red algae K. alvarezii on the pathogenic bacteria V. harveyi was investigated, and the most effective compound was determined through molecular docking. The results demonstrated that the extract from K. alvarezii can be a substitute for antibiotics as a bio-agent against bacterial infections.
ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS
(2023)
Article
Chemistry, Applied
Pei Teng Chan, Patricia Matanjun
Article
Food Science & Technology
Jia-Qin Ng, Chee Kiong Siew, Hasmadi Mamat, Patricia Matanjun, Jau-Shya Lee
Article
Public, Environmental & Occupational Health
Hazriani Harris, Yasmin B. H. Ooi, Jau-Shya Lee, Patricia Matanjun
Review
Food Science & Technology
Md. Jahurul Haque Akanda, M. R. Norazlina, F. S. Azzatul, Sharifudin Shaarani, Hasmadi Mamat, Jau Shya Lee, J. Norliza, A. H. Mansoor, Jinap Selamat, Firoz Khan, Patracia Matanjun, Md Zaidul Islam Sarker
FOOD REVIEWS INTERNATIONAL
(2020)
Article
Food Science & Technology
F. Azzatul, M. H. A. Jahurul, J. Norliza, M. R. Norazlina, M. Hasmadi, Shaarani Md. Sharifudin, Patricia Matanjun, Jau-Shya Lee, A. Shihabul, Noorakmar Ab. Wahab
Summary: The study found that the solid fractions of rambutan seed fat contained high-melting TAGs, with significantly different thermal properties and morphology between the two fractions. This suggests the potential for developing a cocoa butter improver for use in chocolate manufacturing in tropical countries.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
M. R. Norazlina, M. H. A. Jahurul, M. Hasmadi, M. S. Sharifudin, M. Patricia, J. S. Lee, H. M. S. Amir, A. W. Noorakmar, I Riman
LWT-FOOD SCIENCE AND TECHNOLOGY
(2020)
Article
Food Science & Technology
M. R. Norazlina, M. H. A. Jahurul, M. Hasmadi, A. H. Mansoor, J. Norliza, M. Patricia, M. R. Ramlah George, A. W. Noorakmar, J. S. Lee, H. Y. Fan
Summary: This review article discusses the rising global demand for cocoa butter and the limitations in its production. Blending fats from different sources can create functional cocoa butter alternatives (CBAs) with improved thermal and bloom properties, making them suitable substitutes in the food industry.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Multidisciplinary Sciences
Noraidah Haini, Lee Jau-Shya, Ramlah George Mohd Rosli, Hasmadi Mamat
Summary: Incorporating high-amylose maize starch as a substitute in Chinese steamed buns can lower glycemic response and reduce the glycemic index.
Review
Food Science & Technology
Nur Syakilla, Ramlah George, Fook Yee Chye, Wolyna Pindi, Sylvester Mantihal, Noorakmar Ab Wahab, Fazlini Mohd Fadzwi, Philip Huanqing Gu, Patricia Matanjun
Summary: Caulerpa lentillifera is a widely consumed green seaweed in Southeast Asia, which has been found to be rich in nutrients and bioactive compounds with potential health benefits. However, there is a lack of dedicated research on its nutritional composition and recent advancements. This study aims to summarize the findings on the nutritional content of C. lentillifera and compile recently discovered beneficial properties, providing a groundwork for future product development.
Article
Food Science & Technology
Sarizan Sabari, Norliza Julmohammad, Haque Akanda Md Jahurul, Patricia Matanjun, Noorakmar Ab. Wahab
Summary: The research used an in vitro infant digestive static model to investigate the digestibility of whey protein isolate-lactose (WPI-Lac). The results showed that WPI-Lac was completely digested after 5 minutes of gastric digestion, while WPI was not digested within 60 minutes. The beta-lactoglobulin of WPI-Lac was found to be similar to that of WPI at pH 3.0. After 60 minutes of duodenal digestion at pH 6.5, WPI-Lac was completely digested, and the alpha-lactalbumin of WPI decreased. The peptides identified were similar to 2 kilodalton (kDa) in conjugated protein, indicating a high level of protein degradation due to hydrolysis.
Article
Food Science & Technology
Pei-Teng Chan, Patricia Matanjun, Cahyo Budiman, Rossita Shapawi, Jau-Shya Lee
Summary: The heads and bones of hybrid groupers have the potential to produce ACE-inhibitory and antioxidant peptides. This study isolated and identified novel peptides with dual-action from the hydrolysate of the heads and bones of hybrid groupers. The peptides demonstrated strong ACE-inhibition and antioxidant activities, but their effectiveness decreased after simulated gastrointestinal digestion.
Article
Chemistry, Multidisciplinary
Jau-Shya Lee, NurDiyana Yusoff, Ai Ling Ho, Chee Kiong Siew, Jahurul Haque Akanda, Wan Xin Tan
Summary: In this study, a gluten-free steamed cake was produced using green Saba banana flour (GSBF). The effects of soy protein isolate (SPI) and Ovalette on the quality of the cake were investigated. It was found that an appropriate level of SPI and Ovalette effectively enhanced the aeration of the cake batter, improved the specific volume and weight loss of the cake, and softened the texture of the cake. The gluten-free cake supplemented with 10% SPI and 3.5% Ovalette obtained the highest sensorial acceptance and improved nutritional quality.
APPLIED SCIENCES-BASEL
(2023)
Article
Food Science & Technology
Zainorain Natasha Zainal Arifen, Mohd Razif Shahril, Suzana Shahar, Hamdan Mohamad, Siti Farrah Zaidah Mohd Yazid, Viola Michael, Tanaka Taketo, Kathy Trieu, Sakinah Harith, Nor Hayati Ibrahim, Shariza Abdul Razak, Hanapi Mat Jusoh, Chua Hun Pin, Jau-Shya Lee, Risyawati Mohamed Ismail, Lee Lai Kuan, Hasnah Haron
Summary: This study analyzed the fatty acid compositions of 70 commonly available street foods in Malaysia and found that they mainly contained SFAs, followed by MUFAs and PUFAs, with no TFAs detected. The type of preparation method used was significantly associated with SFAs content in the street foods.
Article
Multidisciplinary Sciences
M. H. A. Jahurul, S. S. Nee, M. R. Norazlina, M. Hasmadi, M. S. Sharifudin, M. Patricia, J. S. Lee, A. Shihabul, H. M. S. Amir, R. Jumardi, A. W. Noorakmar, J. Norliza
SN APPLIED SCIENCES
(2020)
