Protein malnutrition is a major concern in Bangladesh where there is a high dependence on cereal-based diets. Use of protein-calorie sources of plants like soybean and mushroom as a dietary supplement may provide a solution. This study was designed to formulate a high protein and fibre enriched soy-mushroom health drink powder, and to compare its nutritional contents with locally available health drink powders. Methods: Soy-mushroom health drink powder was developed mainly from soy flour, mushroom, germinated wheat flour, malt extract and milk powder. Three locally available health drink powders were randomly selected. Proximate and microbiological analyses and sensory evaluation were undertaken by standard methods. Data were analysed using Statistical Package for the Social Sciences (SPSS). Results: The moisture, ash, protein, fat, fibre, carbohydrate and energy contents of the developed soy-mushroom health drink powder ranged from 3.04-3.96%, 3.23-7.4%, 8.98-21.37%, 1.10-10.13%, 0.04%-1.50%, 59.93-81.58% and 363.54-416.40 kcal/100g, respectively. The soy-mushroom product had the highest content of protein, fibre, energy and the lowest content of carbohydrate compared to the other health drink powders. Based on sensory analysis, the soy-mushroom product showed high acceptability. Microbiological assessment showed the shelf life of this product to be one year. Conclusion: The soy-mushroom health drink powder was nutritionally superior to locally available health drink powders and could serve as a nutritional supplement.

Objective: To examine the cytotoxic properties of both the kenaf (Hibiscus cannabinus L.) seed extract and kenaf seed oil on human cervical cancer, human breast cancer, human colon cancer and human lung cancer cell lines.Methods:kenaf seed oil on human cancer cell lines was evaluated by using 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide and sulforhodamine B assays. Cell morphological changes were observed by using an inverted light microscope.Results:The in vitro cytotoxic activity of the kenaf (Hibiscus cannabinus L.) seed extract and cancer cell lines. Morphological alterations in the cell lines after KSE and KSO treatment were observed. KSE and KSO possessed effective cytotoxic activities against all the cell lines been selected.Conclusions:KSE and KSO could be potential sources of natural anti-cancer agents. Further The kenaf seed extract (KSE) exhibited a lower IC50 than kenaf seed oil (KSO) in all of the investigations on using kenaf seeds for anti-proliferative properties are warranted.

Aims: Microencapsulation has been used to protect the viability of probiotics in harsh environments such as gastrointestinal conditions and food composition. The present study aimed to optimize the microencapsulation of Lactobacillus plantarum 299v (Lp299v) using co-extrusion by varying two parameters (calcium chloride (CaCl2) and oligofructose (FOS) concentrations) and storage stability of the beads produced in ambarella juice at refrigerated and room temperature. Methodology and results: Chitosan coated-alginate microcapsule prepared with 4.0% (w/v) FOS and 2.5% (w/v) CaCl2 showed highest microencapsulation efficiency (93%). The microcapsules were subjected to gastrointestinal treatment and storage test in ambarella juice. Both encapsulated Lp299v with and without FOS showed higher viabilities compared with free cells after incubated in simulated gastric juice (SGJ) and simulated intestinal juice (SIJ). After 5 h of incubation in SIJ, the viabilities of both encapsulated probiotic with and without FOS were more than 107 CFU/mL. The Lp299v were stored in ambarella juice under refrigerated (4 °C) and room temperature (25 °C) for 4 weeks. At 25 °C, all forms of Lp299v lost their viabilities after one week. On the other hand, at 4 °C, viable cells count of both encapsulated Lp299v with and without FOS were reported to be more than 107 CFU/mL after 4 weeks of storage. Conclusion, significance and impact of study Microencapsulation with FOS was able to improve Lp299v’s viability during storage in low pH fruit juices compared to those without FOS. The microencapsulated probiotics could be applied in ambarella juice for the development of functional food.

Introduction: Sensitivity of red palm oil (RPO) towards oxidation is known to result in degradation of nutritional value and organoleptic properties. This study aimed to determine the stability of microencapsulated RPO during accelerated storage at 65˚C for 24 days. Methods: Microencapsulated was undertaken by co-extrusion technology using sodium alginate with high methoxyl pectin, and calcium chloride solution enhanced with chitosan as cross-linking agent in the presence of Tween® 80 as surfactant. The encapsulated beads were freeze dried and the physical properties, antioxidant activities and total carotenoid content of dried powder were determined. Microencapsulated red palm oil (MRPO) was then subjected to accelerated storage at 65°C for 24 days. Results: Antioxidant activity of both RPO and MRPO measured by DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity was significantly decreased, with higher percentage loss in MRPO during accelerated storage. RPO and MRPO also experienced decreases in percentage inhibition with higher percentage of loss as measured by Azino-bis (3-ethylbenzothiazoline-6-sulpohnic acid) (ABTS) radical scavenging activity. Both RPO and MRPO showed decreasing trends in total carotenoid content, with higher content in MRPO than RPO at end of storage period. Antioxidant activities of RPO and MRPO correlated well with the carotenoid content, with best correlation coefficient in RPO between the ABTS assay and total carotenoid content measured by high performance liquid chromatography (r=0.952). Very strong association between DPPH and ABTS values (r=0.871) for the MRPO, and between DPPH and total carotenoid content (r=0.856) were noted. Conclusion: The study showed that microencapsulation effectively protected the carotenoid content in MRPO, but not its other natural antioxidants.

OBJECTIVETo examine the cytotoxic properties of both the kenaf (Hibiscus cannabinus L.) seed extract and kenaf seed oil on human cervical cancer, human breast cancer, human colon cancer and human lung cancer cell lines.

METHODSThe in vitro cytotoxic activity of the kenaf (Hibiscus cannabinus L.) seed extract and kenaf seed oil on human cancer cell lines was evaluated by using 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide and sulforhodamine B assays. Cell morphological changes were observed by using an inverted light microscope.

RESULTSThe kenaf seed extract (KSE) exhibited a lower IC50 than kenaf seed oil (KSO) in all of the cancer cell lines. Morphological alterations in the cell lines after KSE and KSO treatment were observed. KSE and KSO possessed effective cytotoxic activities against all the cell lines been selected.

CONCLUSIONSKSE and KSO could be potential sources of natural anti-cancer agents. Further investigations on using kenaf seeds for anti-proliferative properties are warranted.

Objective: To determine the antihypercholesterolemic effects of kenaf seed samples and compare with the commercial hypocholesterolemic drug on serum lipids profiles and malondialdehyde (MDA) level in the rat. Methods: Kenaf seed oil (KSO), microencapsulated kenaf seed oil (MKSO), kenaf seed extract (KSE) and defatted kenaf seed meal (DKSM) were prepared and phytochemicals screening on these samples were done prior in vivo study. Phenolic compounds in KSE were quantified using high performance liquid chromatography. There were 40 (divided in eight diet groups of 5) male Sprague dawley rats adapted to normal standard diet or hypercholesterolemic diet (HD) with or without the treatment of these kenaf samples for 32 days. Results: All the kenaf samples exhibited to contain most of the major phytochemicals. KSE possessed gallic acid, tannic acid, catechin, benzaldehyde, benzoic acid, syringic acid, sinapic acid, ferulic acid, naringin acid, and protocatechuic acid. The significant higher (. P<0.05) serum total cholesterol, low density lipoprotein cholesterol and MDA levels in HD group without treatment than the normal control group suggested the hypercholesterolemia was induced by the incorporation of cholesterol into diet. KSE exhibited higher cholesterol-lowering properties due to the significant lower (. P<0.05) in serum triglycerides, total cholesterol and MDA levels. KSE showed the highest efficiency of cholesterol-lowering activity, followed by KSO, MKSO and DKSM. Conclusions: DKSM, MKSO, KSO and KSE appeared to have comparable anti-hypercholesterolemic effect with the commercial hypocholesterolemic drug. Hence, kenaf seed could be used as an alternative natural source to replace the synthetic hypocholesterolemic drugs.

Aims: Probiotics are living microorganism, when administrated in sufficient quantity can exert beneficial effect to the host. This study focused on the microencapsulation by co-extrusion to increase the viability of Lactobacillus plantarum 299v (Lp299v) in gastrointestinal conditions, and its storage stability in kuini juice at refrigerated (4 °C) and ambient temperature (25 °C). Methodology and results: Lp99v was encapsulated with 1.5% w/v sodium alginate and chitosan coating (0.1% w/v) and yielded a microencapsulation efficiency of 97.71%. The Lp299v microbeads produced were spherical in shape and exhibited a mean microbeads size of 618.75 ± 25.85 µm. Acid and bile tolerance of both free and encapsulated Lp299v were tested in simulated gastric juice (SGJ) for 2 h and in simulated intestinal juice (SIJ) for 4 h, respectively. The encapsulated Lp299v maintained above 108 CFU/mL after exposure to artificial gastrointestinal juice, whereas a significant loss of viability was observed in the free cells. The storage stability of encapsulated Lp299v in kuini juice was determined during 4 weeks of storage at 4 °C and 25 °C. Results showed that encapsulated Lp299v was capable to remain viable (107 CFU/mL) for at least 4 weeks in a refrigerated condition. However, free Lp299v did not survived under both refrigerated and ambient temperature as the storage period extended. Conclusion, significance and impact of study Lp299v entrapped in chitosan-coated alginate microbeads produced by co-extrusion method is able to enhance the viability of Lp299v above the minimum recommended level in harsh environment (gastrointestinal conditions and low pH of kuini juice).
Cell Encapsulation ; Lactobacillus plantarum

Aims: This study aimed to evaluate the effect of thermal treatment on the storage stability of Lactobacillus acidophilus La-14 tamarind juice with or without beta-glucans. Methodology and results: Lactobacillus acidophilus incorporated with 6% (w/v) beta-glucans displayed the highest viability (17.28 log10 CFU/mL) as compared to other beta-glucans concentrations (0-8% w/v). The L. acidophilus with or without beta-glucans survived more than 80% after 5 h of sequential digestion. Tamarind juice was subjected to different thermal treatments (76 °C for 30 sec or 90 °C for 60 sec) and incorporated with L. acidophilus with or without betaglucans. Lactobacillus acidophilus in tamarind juice without thermal treatment showed the highest viability (8.69 log10 CFU/mL), followed by thermal treatment at 76 °C for 30 sec (>7 log10 CFU/mL), and thermal treatment at 90 °C for 60 sec showed the lowest viability (>4 log10 CFU/mL), after 21 days at 4 °C. The pH, titratable acidity and viscosity of all L. acidophilus-tamarind juices demonstrated no changes throughout 21 days at 4 °C. Furthermore, thermal-treated tamarind juice (90 °C for 60 sec) incorporated with L. acidophilus displayed the least change in total soluble solids (1.99 °Brix), while thermal-treated tamarind juice (90 °C for 60 sec) with L. acidophilus and beta-glucans had the lowest color change (∆E = 4.46), after 21 days of storage at 4 °C. Conclusion, significance and impact of study Thermal treatments (90 °C for 60 sec) had contributed to the stability of L. acidophilus-tamarind juice with beta-glucans over 21 days of cold storage. This study shows thermal treated tamarind juice with L. acidophilus and beta-glucans is a potential functional non-dairy beverage catered for lactose intolerance individuals.
Lactobacillus acidophilus ; Food Microbiology