A5085733261- Banana Cultivation and Research
- Seaweed-derived Bioactive Compounds
- Protein Hydrolysis and Bioactive Peptides
- Food Industry and Aquatic Biology
- Medicinal Plants and Neuroprotection
- Phytochemicals and Antioxidant Activities
- Probiotics and Fermented Foods
- Moringa oleifera research and applications
- Pineapple and bromelain studies
- Microbial Metabolites in Food Biotechnology
- Food composition and properties
- Biofuel production and bioconversion
- Digestive system and related health
- Plant Growth Enhancement Techniques
- Sensory Analysis and Statistical Methods
- Plant tissue culture and regeneration
- Food Science and Nutritional Studies
- Biochemical and biochemical processes
- Marine and coastal plant biology
- Medicinal Plant Research
- Food and Agricultural Sciences
Universiti of Malaysia Sabah
2012-2023
The inflorescence of Mysore banana (Musa paradisiaca cv. Mysore) was investigated for its antibacterial and antioxidant activities using various solvent extractions. Buds bracts the showed a wide spectrum inhibition against foodborne pathogenic bacteria such as Staphylococcus aureus (SA), Bacillus cereus (BC), Listeria monocytogenes (LM) Vibrio parahaemolyticus (VP). activity found higher in extracts with polarity. Methanolic extract buds proves to have strongest activities. 1 mg inL ¯¹...
Macroalgae represents a sustainable and environmentally friendly resource for developing bio-based packaging materials to prolong the shelf life of fruits vegetables. This review explores unique properties red, brown, green algae, rich in bioactive compounds that offer significant advantages as materials. The highlights extraction methods such supercritical fluid extraction, enzymatic-assisted microwave-assisted ultrasound-assisted which optimize yield compounds. These are advantageous over...
This study aims to evaluate the probiotic and technological properties of lactic acid bacteria (LAB) isolated from an indigenous fermentation Bambangan (Mangifera pajang). The LAB were evaluated for their tolerance low pH, bile salt, antimicrobial potential, auto-aggregation ability, microbial adhesion solvents, high temperature osmotic pressure. Approximately 36% strains displayed excellent survival at pH 3.0 with least 4 log CFU/ml after 24 hours 2.0% salt. A aggregation activity (>20%)...
Seaweed is a sustainable source of marine oligosaccharides that potentially could be used as prebiotic ingredient for functional food development. The study aims to optimize the oligosaccharide preparation through thermal hydrolysis an under-utilized red seaweed, Eucheuma denticulatum. Response surface methodology (RSM) applying Box–Behnken design (BBD) was on three parameters including temperature (105–135 °C), time (15–35 min) and sulfuric acid concentration (0.05–0.2 M). Optimized...
The study aimed to determine the influence of sample preparation and extraction parameters on antibacterial activity inflorescences from banana (Musa balbisiaba cv.Saba).Banana were extracted using various solvent extractions tested for agar-well diffusion assay against gram-positive bacteria (Staphylococcus aureus, Bacillus cereus, Listeria monocytogenes Brochothrix thermosphacta) gram-negative (Salmonella typhimurium, Salmonella enteritidis, Escherichia coli O157:H7, Enterobacter...
The study aimed to investigate the effect of fructo-oligosaccharides (FOS) on growth and fermentation kinetics Lactobacillus casei LC-01 (LC) acidophilus LA5 (LA) in cultured milk. Two commercially available FOS with different degree polymerization (DP), namely Fibrulose F97 (DP, 2-20) Fibruline Instant 3-60) were used at 4% (w/v) 8% respectively during storage Physicochemical properties acidification kinetic milk measured throughout fermentation. concentration DP values do not seem affect...
Background: Banana by-products are undervalued and their potential remains untapped. They often composted after the fruits harvested, reducing cause of environmental pollutions due to open burning. Objectives: The study aims identify bioactive compounds in banana [Musa acuminate x balbisiana Colla cv. Saba (Musaceae)] inflorescence buds that responsible for antibacterial activity on selected foodborne pathogens. Methods: Dried were extracted using methanol subsequently partitioned into...