Improved Oxidation Stability of Camellia Oil-in-Water Emulsions Stabilized by the Mixed Monolayer of Soy Protein Isolate/Bamboo Shoot Protein Complexes

The complex of soy protein isolate (SPI)/bamboo shoot protein concentrate (BPC) was developed to stabilize camellia oil-in-water (O/W) emulsions. The surface hydrophobicity of the BPC/SPI complex driven by hydrogen bonds and electrostatic attractions was improved. With the increasing ratio of BPC in the complex, a tighter network layer structure of the complex was formed due to the rearrangement of proteins, and the emulsions showed a progressive enhancement in the gel-like structures. At the SPI/BPC ratio of 2:1, the emulsions had smaller droplet size and lower creaming index of 230 nm and 30%, and the emulsifying activity and stability indices of the emulsions were 803.72 min and 11.85 g/m2, respectively, indicating a better emulsifying activity and stability of emulsions. Meanwhile, the emulsions stabilized by the complex at the ratio of 2:1 showed better storage and antioxidant stability. These findings are expected to develop the application of bamboo shoots in emulsion-based food products such as mayonnaise, salad dressings, and sauces.

In-Vitro Study of Antimicrobial and Antiproliferative activity of Cyanogenic glycoside extracted from Bamboo shoot of Bambusa arundinacea

Bambusa arundinacea is a common bamboo species found in Andaman and Nicobar islands. There are over 1200 species of bamboo belonging to 75 genera which has been documented worldwide. Bamboo plants especially the leaves and shoots are known to have cyanogenic glycosides like taxiphyllin and amygdalin apart from vitamin C and other components. Immature bamboo shoots are consumed as vegetable in several asian countries. In the present study the crude extract of Bambusa arundinacea in various solvents was performed. Further preliminary phytochemical screening of the extract was done. Based the results of phytochemical screening, methanol extract was selected for further study. HPLC analysis was done confirm the presence of Amygdalin. GC-MS Analysis of methanol extract of B.arundinacea shows the presence of 40 compounds. The major compounds found in the methanol extracts based on the retension time were beta.-Sitosterol; 2-Methyl-7-phenylindole, 1-(Methylamino)anthraquinone, (R)-(-)-14-Methyl-8-hexadecyn-1-ol and 2-Ethylbutyric acid, nonadecyl ester. Antimicrobial activity of the extracts were tested using two Gram positive bacteria namely S. aureus and pneumonia and two Gram negative bacteria viz. Escherichia coli and Streptococcus mutant. The zone of inhibition was maximum in acetone and ethylacetate extracts while it was minimum for methanol extract. This might be due to the presence of taxiphyllin in the acetone and ethylacetate extract which are relatively non-polar as compared to methanol. To determine whether the inhibition of cell proliferation by methanolic extract from bamboo shoot was due to the induction of apoptosis, PC3 cell exposed to methanol extract were stained with acridine orange/ethidium bromide. The results show that at dose of 150 μg/mL, methanolic extract showed increased percentages of early apoptotic cells. Based on the results of the study, methanol extract of Bambusa arundinacea is a rich source of secondary metabolites, with presence of high levels of flavanoids and tannins. Presence of amygdalin in methanol extract is confirmed by HPLC analysis. Though the extract has a comparatively low antimicrobial activity yet the high anti-apoptotic activity of the extract coupled with a rich antioxidant ativity makes it an ideal candidate as a source of drug for cancer therapy.

Physical characteristics and organoleptic of chicken crepes

Crepes are one of the fast-food snacks from France. Crepes are round pancakes that are folded like a fan and thin. It can be added using chicken meat. This study aimed to determine the physical characteristics and organoleptic of chicken crepes substituted with mocap flour with bamboo shoots. This study used a completely randomized design with six treatments and three replications. There were P0 (rice flour, maize flour, and mocap flour 4.5%, without using bamboo shoot flour); P1 (2.5% mocap flour and 2% bamboo shoot flour); P2 (2% mocap flour and 2.5% bamboo shoot flour); P3 (1.5% mocap flour and 3% bamboo shoot flour); P4 (2% mocap flour and 2.5 percent bamboo shoot flour), P5 (1% mocap flour and 3.5 percent bamboo shoot flour). The data obtained were analyzed using ANOVA and continued using the Duncan Multiple Rate test if there was a significant or very significant difference (P˂0.05). The study concluded that the best treatment was on chicken crapes with P1 treatment (2.5% mocap flour and 2% bamboo shoot flour) from the water content test, Water Holding Capacity (WHC), pick up, hygroscopic and organoleptic. The results of the research on chicken crepes did not affect Water Holding Capacity (WHC) and pick-up values obtained (P> 0.05), while the water content and hygroscopic had a significant effect on chicken crepes with a significance value of 0.001 (P˂ 0.05). The organoleptic test results on chicken crapes significantly affected the texture (P˂0.05). Meanwhile, chicken crepes had no significant effect on color, taste, and aroma (P>0.05).