PENGARUH 2,4- D TERHADAP PENINGKATAN KUALITAS DAN KUANTITAS KALUS YANG DIINDUKSI DENGAN KOMBINASI AUKSIN DAN SITOKININ PADA KULTUR DAUN RUMPUT BENGGALA ( Panicum maximum) VARIETAS TRICHOGLUME

To determine the effect various concentration 2, 4, 6 and 8 mg/l of 2,4- D (2,4- dicloropenoxy acetic acid) on callus induction of Benggala grass variety Trichoglume leaf culture on Murashige and Skoog (MS) standard medium and its organogenesis stimulated using deffent concentration of growth regulator, namely [N6- (2- isopenteny)- adenine] or 2iP (0, 0.2 and 1.0 mg/l ) and (l- naphthalene acetic ent, wacid) or NAA (0, 0.03, 0.16 and 3.0 mg/l) were performed. Percentage of callus were measured and organogenesis from callus were subjected to description analysis . The results showed that callus induction was optimum when 2,4-D was treated at 4 mg/l, friable callus were produced. Percentage production of callus week 4 was 46.2 percent, while using 8 mg/l 2,4 –D the callus production was about 59.7 percent yellowish coloured and more compact callus were produced. Combination of 0 mg/l 2iP ( auxin) + 3mg/l (cytokinin) at 3 weeks showed reseilted 100 % of calluses produced roots, the highest amaunt roots (9,0) was observed in combination 0 mg/l 2iP + 3 mg/l NAA, and the longest root (17,0 mm) was recorded in combination 0 mg/l 2iP + 3 mg/l NAA. Calluses yielded varied from white, yellowish to brown colour.

Does Curing Moisture Content Affect Black Garlic Physiochemical Quality?

This research examined the changes of black garlic (BG) quality attributes when raw materials of different initial moisture contents (iMC) were used. Fresh garlic bulbs (cv. Thai) were shade-dried for eight weeks at a controlled condition at 29 °C and relative humidity (RH) of 55% to the desired iMC (ranging from ca. 50–70%). BG processing was at 75 °C, RH = 80% for ten days. After processing, physiological characteristics and chemical properties of garlic were determined. Results illustrated that fresh garlic with higher moisture content (ca. 70%) resulted in BG of a dark brown colour, sloppy texture, and lesser acidity (pH = 4.44), while samples with lower iMCs (<50%) gave products that were completely black, elastic in texture, and with higher acidity (pH = 3.79). The analysed bioactive compounds, as well as their antioxidative potentials, suggested that the longer the curing time, the higher the functional properties of the finished products, possessing a total phenolic, total flavonoid content, and antioxidant activity of 15.54 mg/kg dry matter sample, 1.53 mg/kg dry matter sample, and 95.39%, respectively. Principle component analysis (PCA) of active metabolites confirmed that sulfur, S-allyl-L-cysteine, and flavonoid were among the main phytochemicals found in the BG. In summary, higher quality BG can be achieved by using raw materials of lower iMC.

Active Double-Layered Films Enriched with AgNPs in Great Water Dock Root and Pu-Erh Extracts

A novel, eco-friendly, and biocompatible method was applied to form silver nanoparticles (AgNPs) in great water dock (Lapathi radix) (KB) and pu-erh (Camellia sinensis) (PE) extracts. The surface plasma resonance peak of green synthesized AgNPs at 451.8 nm for AgNPs+KB and 440.8 nm for AgNPs+PE was observed via spectral analysis of UV absorbance. In this study, double-layered biopolymer films (FUR/CHIT+HGEL) with AgNPs incorporated in KB solution (AgNPs+KB) and AgNPs in PE solution (AgNPs+PE), were successfully prepared using the casting method. The SEM, XRD, zeta potential and size analyses confirmed the presence of AgNP in the films. The addition of AgNPs in plant extracts improved antimicrobial and antioxidant activity and thermal stability, whereas WVTR experienced a decrease. The nanocomposite films’ orange-brown colour may aid in the protection of food products against UV rays. The composite films demonstrated antibacterial activity against food-borne pathogens and may offer potential in food packaging applications.

Melanin production and laccase mediated oxidative stress alleviation during fungal-fungal interaction among basidiomycete fungi

Fungal-fungal interaction often leads to the change in metabolite profile of both the interacting fungus which may have potential implication in industry or agriculture. In the present study, we performed two sets of fungal-fungal interaction—Trametes coccinea (F3) with Leiotrametes lactinea (F9) and T. coccinea (F3) with T. versicolor (F1) to understand the changes in the metabolite profile during the interaction process and how this process impacts the hyphal/mycelial morphology of the participating fungi. The metabolites produced during interaction of T. coccinea (F3) with L. lactinea (F9) and T. coccinea (F3) with T. versicolor (F1) was analysed through liquid chromatography coupled to mass spectroscopy (LC-MS). Most of the metabolites secreted or produced during interaction are associated with defensive response. Further, visualization with scanning electron microscopy revealed that interaction between the tested fungi led to the changes in the hyphal morphology. The bipartite fungal interaction resulted in the production of a dark brown colour pigment—melanin as confirmed by the LC-MS, FTIR and NMR analysis. Moreover, the fungal–fungal interaction also led to increase in the production of laccase, a group of multicopper oxidases involved in detoxification of toxic compounds. Further, increased activity of superoxide dismutase, an enzyme that catalyzes the dismutation of the superoxide anion to hydrogen peroxide was also recorded during fungal–fungal interaction. Quantitative real-time PCR revealed upregulation of lcc1 (encoding a laccase enzyme) and few other stress related genes of T. versicolor during its hyphal interaction with T. coccinea, suggesting a direct correlation between laccase production and melanin production.

The Effects of Garlic and Red Chilli Pepper Powder on Physicochemical, Microbiological, and Sensory Properties of Cincalok

Cincalok, a traditional fermented shrimp, is prepared by mixing rebon shrimps (Acetes sp) with coarse salt and granulated sugar in a certain ratio. This research was aimed at studying the effect of adding garlic and red chilli pepper powder on the physicochemical, microbiological, and sensory properties of cincalok. Cincalok was made to be three recipes, namely, original cincalok, A, consists of 2 kg of rebon shrimp, 400 g of granulated sugar, and 100 g of coarse salt; B (A ingredients plus 20 g of red chilli pepper powder); and C (A ingredients plus 20 g of garlic powder). Sensory analysis was conducted on recipe A, and the colour was observed by the naked eye on days 0, 2, 4, 6, 8, 13, 18, 23, 28, 33, 43, 60, 90, 120, 150, and 180. According to the highest criterion score on sensory results, the panellists chose day 6 as the best fermentation for recipe A. The colour of recipe A started changing from pink to a light brown colour on the surface on day 28. Therefore, the physicochemical, microbiological, and sensory properties of each recipe were analyzed for 28 days. Overall, the water, ash, and fat content; titratable acid (TA); total volatile base nitrogen (TVBN); and amino acid nitrogen (AAN) showed insignificant differences ( p > 0.05 ) among the recipes during 28 days of the same observation. The crude protein, pH, and free fatty acid (FFA) of recipe C were significantly different ( p < 0.05 ) from recipes A and B. All recipes contained the total count of mesophilic anaerobic bacteria (TMABs) and the lactic acid bacteria (LABs) except Bacillus cereus, Clostridium perfringens, Staphylococcus aureus, and Enterobacteriaceae for all observation times. The highest criterion score for consumer acceptability was awarded for recipe C followed by recipes B and A. The addition of garlic and red chilli pepper powder affected the physicochemical, microbiological, and sensory properties of cincalok.

The Quality of Horsemeat and Selected Methods of Improving the Properties of This Raw Material

Horsemeat has a strictly defined group of consumers whose demand varies depending on the country or region. There is no tradition of consuming horsemeat in Poland. From a technological point of view, this raw material is as good as other types of meat. In the opinion of the consumer, compared to other species of animals, horsemeat is characterized by an intense red-brown colour and greater cohesiveness resulting from the type of muscle fibres. This meat has a sweetish taste due to the high carbohydrate content. The management of horsemeat often involves the use of modern freezing methods. Freezing horsemeat with the use of liquefied carbon dioxide is a method that increases its suitability for consumption as well as for export purposes in comparison with the traditional air-cooling method. To eliminate the unfavourable quality features of horsemeat, there are substances used to improve the functional and sensory properties of this meat. This paper discusses the research and development work carried out in the field of horsemeat quality and selected methods contributing to its improvement.

Development of gluten-free biscuits made from composite flour of cassava (Manihot esculenta Crantz) and cowpea (Vigna unguiculata (L.) Walp)

Biscuit is a ready-to-eat, convenient, and inexpensive food product. It is one of many baked products often make with wheat flour. Nonetheless, people with gluten intolerance cannot consume wheat flour. In this research, gluten-free biscuits made with a composite flour of cassava and cowpea with different ratio (90:10, 80:20, and 70:30). The result has shown that gluten-free biscuits with 70:30 gave the highest dietary fibre content (20.54±0.32%). The combination of 70:30 cassava flour (CF) and cowpea flour (CPF) gave lightness (L*) value 60.58±1.22 means darker colour to biscuits with 4.13±0.07% of moisture content. From the scoring test, the panellists were perceived F3 as having less crunchy texture (3.51±1.20), less intensity of foreign aroma (2.60±0.87), brown colour (4.37±1.10), and slight foreign taste detected (3.01±1.10). From the hedonic test result, the panellists were neutral in the acceptances of texture (4.44±1.37), foreign aroma (4.94±1.20), and colour (4.96±1.2). The panellists have slightly liked the overall acceptance and foreign taste of gluten-free biscuits within the value of 5.01±0.97 and 5.04±1.20. Thus, the study suggests that F3 consist of 70:30 CF and CPF is selected as the best formulation to make gluten-free biscuits.

Phytochemical Study of Capsaicinoids Extracted From Indian Varieties of Capsicum Annuum and Quantification of Capsaicin By Chromatographic Methods

The flavour and aroma of chillies is because of the presence of capsaicinoids. Among the capsaicinoids, 90% of the pungency is due to the presence of capsaicin (8-methyl-N-vanillyl-trans-6-nonenamide) and dihydrocapsaicin. From the perspective of the food and pharmaceutical industry, capsaicin being used as an active component, there is a need to find a quicker method of estimating capsaicin. Also it is imperative to determine and standardize a fingerprint of chilli extract of different varieties, to define a pure sample containing capsaicin by determining a marker peak for capsaicin, using HPTLC. Hence in this study capsaicin was estimated by HPLC, GC-MS and HPTLC methods. This study has successfully demonstrated a quick chromatographic separation of capsaicin by HPLC with Rt of just 2.9 min. GC-MS showed the capsaicin peak at Rt of 25.9 min. The fingerprint results of HPTLC indicated capsaicin at Rf 0.03 using Toluene: Ethyl Acetate (70:3) as mobile phase and Iodine vapours as detecting reagent. Besides, the Methanolic extracts of Capsicum annuum showed good antimicrobial activity with very negligible antioxidant properties. Byadgi chilli extract showed the most intense red brown colour with λmax at 500 nm and it thus justified its use as the most preferred one for contributing to colour in food. Keeping in mind the importance in the food industry, and monitoring of raw materials in the pharmaceutical industry, the methods of HPTLC and HPLC can be used to authenticate chilli powders available in the market and in pharmaceutical products for quick estimation of capsaicin.

Fruiting Season, Flowering and Peel Characteristics of Leucaena spp. Analytical Study (B)

During the flowering seasons the species varied greatly and the seasons were seldom repeated (August-October) with only three species and two species (April-June), which means that they continued throughout the months of the year. Three colours of the flower were observed in total with gradient within these three colours distributed to the studied species. In terms of the colour of the peel, two colours were distinguished only in favour of the brown-gray colour, while the forms of cracks on the outer peel surface were divided into three forms. On the other hand, each type was independent when examining the colour of the inner peel. The shape of the cross section of the branch exceeded 81.8% for the circular shape on the angular shape, while two types of branch thickness were recorded and exactly the same for texture. It was possible to observe two forms of branching of the flower-bearing branches, which were very similar to those of the two forms (non-branching and branching) with a large difference between the two forms of the flower's apex, at a rate of 20 times the round shape and 90.9% of the shape of the flower. Two flowers shoots growing types were observed named (Auxotelic and an Anauxotelic). Three main colours, white, yellow and pink were distinguished and the flower head diameter varied widely between (6.5-30 mm). Flowers season seems to be in all of the year. Outer peel thickness also varied from thick to thin to intermediate. Three forms of peel fissures were found and 54.5% to mid-brown colour. Inner peel colour can be a good item to be a key of classification of this tree. Correlation coefficient between peel thickness and outer peel colour was 0.935.

Study of metal-polymer copper nanocomposites using the method of UV spectroscopy

New polymer copper-containing nanocomposites based on poly-N-vinylimidazole were obtained. The formation of nanocomposites was carried out using the method of chemical reduction of copper ions from a solution of copper acetate with ascorbic acid in an aqueous medium in the presence of a polymer. Nanocomposites were prepared at the polymer:Cu (II) molar ratio of 10:1 and 5:1. The reduction reaction yielded powder nanocomposites of a red-brown colour and having a metallic shine. It was found that the content of copper in the obtained nanocomposites depends on the initial molar ratio of the stabilising poly-N-vinylimidazole and Cu (II), reaching 5.9% and 11.7%. The formation of nanosized copper particles was investigated and confirmed by UV spectroscopy. The optical spectra of aqueous solutions of the obtained copper-containing nanocomposites contained maxima at 537–541 and 646–651 nm, which confirmed the formation of ultradispersed copper in the nanosized state. The obtained copper-containing nanocomposites based on poly-N-vinylimidazole are promising materials for use in medicine and catalysis, as well as in optical, sensor and electronic devices.