Noranizan Mohd Adzahan

• PhD
• Professor (Associate) at Universiti Putra Malaysia

Propolis is high in bioactive compounds that can be utilised for its therapeutic properties. Yet, there are still limited research done, especially on the Malaysian stingless bee propolis. The present study highlights the analysis of bioactive compounds and the assessment of heavy metals in propolis extracts produced by Malaysian stingless bees. Th...

Animal fat crucially provides flavor, texture, and overall mouthfeel in meat products. However, its high saturated fatty acids (SFAs) levels present notable health risks, highlighting the need for healthier fat alternatives that maintain product quality. This study explored the potential of palm oil (PO)‐based oleogel as an alternative to beef fat...

The critical role of animal fats in the juiciness and flavour of meat products is well-documented, yet their high contents of saturated fatty acids and cholesterol carry potential health risks. However, reducing fat content directly may negatively affect product quality. Thus, the meat industry is faced with the challenge of decreasing fat content...

Mangosteen pericarp (MP), rich in polyphenols and antioxidants, is often discarded as agro-waste. Its anthocyanins (ACNs), potential natural colourants, are compromised by high polyphenol oxidase (PPO) and peroxidase (POD) activity. This study examined the effects of hot water and steam blanching on PPO and POD inactivation in MP. Blanching for 0,...

Research background. Anthocyanin pigments in mangosteen pericarp can serve as natural colourants; however, their stability is compromised by enzymatic browning caused by polyphenol oxidase (PPO). Thus, this study aims to investigate how hot water and steam blanching affect the PPO activity, phenolic profile and antioxidant properties of mangosteen...

Individual ultrasound treatment or adding exogenous enzyme treatment such as papain has been successfully proven to not only marinate but tenderise the meat. Incorporating both treatments at the same time could further tenderise the meat but the quality of the meat might be compromised. Hence, this study aimed to investigate the effect of ultrasoun...

Carica papaya Linn, known for its limited shelf life, typically relies on conventional cold storage (CS) methods to prolong freshness. However, being a fruit sensitive to chilling, papaya exhibits low tolerance to cold conditions, making it susceptible to chilling injury during CS. This study was undertaken to explore the correlation between postha...

Mangosteen pericarp (MP) is abundant in bioactive compounds but is often discarded as waste, leading to environmental pollution. This study compared the extraction of dried MP using maceration and high-pressure processing (HPP). HPP at 10 min (500 MPa/20 °C) resulted in the highest ACNs, total phenolic content (TPC), total flavonoid content (TFC),...

Anthocyanins (ACNs) are water-soluble pigments in various fruits and vegetables known for their high antioxidant activity. They are used as natural food colorants and preservatives and have several medicinal benefits. However, their application in functional foods and nutraceuticals is often compromised by their low stability to heat, oxygen, enzym...

High-pressure processing (HPP) has the potential to enhance the total phenolic and flavonoid content (TPC and TFC) in Kelulut honey (KH). However, KH’s inherent variability possesses challenges in optimising these phytochemicals. This study hence explores the optimisation of KH through HPP, focusing on TPC and TFC. The Face-centered Central Composi...

Red dragon fruit (RDF; Hylocereus polyrhizus L.) contains various polyphenols with potent antioxidant properties. Purée extracted from RDF has a vibrant red hue, making it a valuable natural food colouring agent suitable for a wide range of culinary applications. To preserve this valuable purée, non-thermal pasteurisation methods, such as high-pres...

Postharvest application of 1‐methylcyclopropene (1‐MCP), lavender oil (LO) and geranium oil (GO) was investigated in alleviating chilling injury (CI) by regulating the cold tolerance of papaya cold stored at 4 °C for 16 days. The papaya was assessed on the attributes of CI, weight loss, firmness, colour, respiration rate, total soluble solids (TSS)...

Carambola is a nutrient‐rich tropical fruit that ripens and spoils rapidly at ambient temperature, making low‐temperature storage a preferable method to address this problem. Unfortunately, carambola suffered a chilling injury when stored at low temperatures. Carambola was vacuum impregnated with melatonin (MT), γ‐aminobutyric acid (GABA), and oxal...

Mangosteen pericarps (MP) often end up as agricultural waste despite being rich in powerful natural antioxidants such as anthocyanins and xanthones. This study compared the effect of different drying processes and times on phenolic compounds and antioxidant activities of MP. Fresh MP were subjected to 36 and 48 h of freeze-drying (−44 ± 1 °C) and o...

Consumers around the world are attracted to products with beneficial effects on health. The stability, functionality, and integrity of milk constituents are crucial determinants of product quality in the dairy industry. Milk contains macronutrients and micronutrients that aid in a wide range of physiological functions in the human body. Deficiencie...

The aim of the study was to assess the antibacterial features of functional macromolecules released during the fermentation of goat milk and whey from goat milk by selected lactic acid bacteria strains that are components of kefir grain microflora. Two milk sources were used: goat milk and whey from goat milk. The lactic acid bacteria (LAB) and ind...

Strawberry (Fragaria ananassa) is rich in bioactive compounds with high antioxidant activity. High pressure processing (HPP) is an efficient alternative to preserve these bioactive compounds in terms of microbial inactivation and shelf-life stability. This review compares the effects of pasteurization methods using high pressure or thermal pasteuri...

Research on the utilization of food waste and by-products, such as peels, pomace, and seeds has increased in recent years. The high number of valuable compounds, such as starch, protein, and bioactive materials in waste and by-products from food manufacturing industries creates opportunities for the food packaging industry. These opportunities incl...

Pennywort (Centella asiatica) is a herbaceous vegetable that is usually served in the form of fresh-cut vegetables and consumed raw. Fresh-cut vegetables are in high demand as they offer convenience, have fresh-like quality and are potentially great for therapeutic applications. However, it could be the cause of foodborne outbreaks. Pulsed light is...

This research investigated the effect of curry leaf essential oil (CLEO) on the properties of chitosan-based film and its potential as a natural insect-repellent film. CLEO was added at different concentrations (0.5–1.5 %) with Tween 80 (0.1–0.3 %) as a surfactant. Chitosan-CLEO matrix films successfully reduced (p < 0.05) the moisture content, fil...

Malaysia produces varieties of tropical fruits such as durian, rambutan, jackfruit, mango, papaya, and mangosteen but the seeds are considered waste. The seeds contain beneficial nutrients such as protein, carbohydrates, fat, and minerals, and have high bioactivities properties. Various processing methods have been applied to extract the seeds and...

Fresh-cut fruits are susceptible to deterioration due to tissue wounding during the preparation process which caused a shorter shelf-life of fresh-cut fruits. This study aimed to compare the storage stability of fresh-cut MD2 pineapples coated with alginate versus fresh-cut MD2 pineapples with Aloe vera gel-based coating. The physicochemical proper...

The purpose of this study was to detect and quantify total and pathogenic Vibrio parahaemolyticus from vegetables and environmental samples at the farm level in Cameron Highlands, Pahang, Malaysia. Most Probable Number (MPN) – Polymerase Chain Reaction (PCR) method was used to detect toxR, tdh and trh genes and to quantify their concentration in sa...

Functional plant bioactive such as polyphenols have drawn greater interest for researchers, food industries, and consumers. Anthocyanins are popular due to its high antioxidant activity and nutra‐pharmaceutical potential. As the demand for anthocyanins grows, exploring and acknowledging applications of various conventional and nonconventional means...

The aim of the study was to evaluate the antibacterial properties of active compounds released during the fermentation of goat’s milk and whey from goat’s milk by selected bacterial strains from kefir grain microflora (Lactiplantibacillus plantarum, Limosilactobacillus fermentum, Lacticaseibacillus rhamnosus, Lactobacillus acidophilus). Two milk so...

Consumer demand for clean‐label food products is increasing. Moreover, the production of ready‐to‐cook products have begun to include clean‐label efforts. Dried chilli, the raw material for chilli paste, is susceptible to contaminants such as mould dirt and pesticides that must be removed to maintain the safety and quality of products. In this revi...

There is a dire need to produce shelf-stable and safe goat milk with minimal effects on its nutritive quality. In this study, raw goat milk was processed with a continuous pulsed electric field (PEF) system, at various electric field strength (EFS: 20, 25, 30, 35, and 40 kV/cm) and processing time (5, 7, 10, and 13 μs). The maximum log reduction of...

The aim of the study was to assess the antioxidant potential of goat’s milk and whey from goat’s milk fermented with selected bacteria strains from kefir grain (L. plantarum, L. fermentum, L. rhamnosus and L. acidophilus) with regard to fermented cow’s milk with the same bacteria strains. The assessment of antioxidant potential was made by ABTS, DP...

Fresh pennywort (Centella asiatica) is usually eaten raw as ‘ulam’ or salad-like lettuce. Unfortunately, the fresh pennywort has the potential to cause foodborne outbreaks due to pathogens present on the surface and between the leaves, as washing the pennywort using tap water alone cannot guarantee that the pathogens are eliminated. Thus, the effic...

Polyethylene (PE) films coated with an active layer of gelatin and mango peel extract (MPE) were developed for margarine product. MPE as an antioxidant source was incorporated into a fish gelatin-based film-forming solution (FFS). The FFS was coated onto PE films with different thicknesses (10, 20, 40, and 60 μm) to form polyethylene/gelatin bilaye...

The present work investigated the impact of several juice extraction methods (blender, centrifugal juicer, and slow juicer) and thermal pasteurisation (72°C, 15 s) on the different properties [physicochemical, polyphenol oxidase (PPO) activity, and functional] of Clinacanthus nutans juice mix during storage (28 d, 4°C). Regardless of juicing techni...

Eggs are an excellent source of quality proteins. Eggs as a whole and its components (egg white and egg yolk) are employed in a range of food preparations. Thermal processing employed for stabilizing and improving shelf‐life of egg components is known to have adverse effect on heat‐sensitive proteins leading to protein denaturation and aggregation...

Raw goat milk was treated with a continuous mode of pulsed electric field (PEF) system, at three levels of field strength (20, 30, and 40 kV/cm) with monopolar square-wave pulses of 5 and 10 µs treatment time. The physicochemical properties, particle size distribution, fatty acid profiling, and metal migrations of untreated and PEF-treated goat mil...

A novel way to reduce rambutan wastage is to ferment the fruit and valorise the seed post-fermentation into other food products and ingredients. Hence, the objective of this study was to investigate the physicochemical properties of rambutan seed during solid-state fermentation of the fruit. Peeled rambutan fruits were subjected to natural fermenta...

This study aimed to investigate the effect of high‐pressure processing (HPP) at different pressures (300, 400, and 500) MPa and 5 min processing time on the physicochemical properties, the microbiology count, the bioactive compounds, the antioxidant capacity, and the sensory attributes of ready‐to‐drink Sabah Snake Grass juice during 36 days of sto...

This study was to investigate the effects of optimised alginate coating combined with repetitive pulsed light (RPL) on cell wall composition of fresh-cut cantaloupes during chilled storage. Fresh-cut cantaloupes were coated with alginate (1.86%, w/v) followed by RPL treatment (0.9 J cm⁻² at every 48 h up to 26 days) during storage of 36 days. Cell...

The present work investigated the impact of several juice extraction methods (blender, centrifugal juicer, and slow juicer) and thermal pasteurisation (72°C, 15 s) on the different properties [physicochemical, polyphenol oxidase (PPO) activity, and functional] of Clinacanthus nutans juice mix during storage (28 d, 4°C). Regardless of juicing techni...

Structured Abstract Background Since prehistoric times, eggs have been used as a food source by human beings. Eggs are not only a good source of nutrition, but their shells also have many nutritional and non-nutritional components. A huge amount of eggshell waste is generated globally, and these eggshells are rich source of minerals especially calc...

Fresh-cut fruits are popular due to the convenience provided. However, fresh-cut processes damage fruit tissues and reduce the shelf life of products. Pulsed light (PL) treatment is a decontamination method of foods. PL treatment given repetitively at a certain interval during storage could further extend the shelf life of fresh-cut fruits. Edible...

The present study investigated the effect of turning intervals on the composition and thermal behavior of rambutan seed fat and anti-nutrient content of the seed during rambutan fruit fermentation. Peeled rambutan fruits were subjected to eight days of fermentation at different turning intervals (no turning, turning at every 24, 48 and 72 h). Resul...

Pulsed-UV is an emerging innovation in non-thermal processing and is scarcely explored. This study introduces a combined treatment of microwave and pulsed-UV to reduce the microbial load in yellow alkaline noodle (YAN), a popular staple food among South East Asians that is easily perishable, without jeopardising its textural qualities. Results indi...

Rambutan seed is usually discarded during fruit processing. However, the seed contains a considerable amount of crude fat. Hence, the objective of this study was to investigate the fat properties and antinutrient content of the seed during fermentation of rambutan fruit. Results showed that the crude fat content of the seed reduced by 22% while its...

A novel way to fully utilize rambutan fruit and seed is to ferment peeled fruits followed by drying and roasting, and use the seeds to produce seed powder similar to that of cocoa powder. Hence, the objective of this study was to optimize the roasting time and temperature of rambutan fruit post-fermentation and drying, and to produce a cocoa-like p...

The objective of the present work was to investigate the effects of alginate coating combined with repetitive pulsed light (RPL) treatment on the enzymatic activity of fresh-cut cantaloupes during chilled storage. Fresh-cut cantaloupes were coated with alginate (1.86%, w/v) followed by RPL treatment (0.9 J/cm2 at every 48 h up to 26 d) during stora...

Sweatings, the exudates that leach out from fermenting fruits during rambutan fruit fermentation are considered as a waste by-product and are allowed to be drained off. This could lead to a pollution problem. Besides, it is a waste if the sweatings are possible to be transformed into food products and ingredients. However, prior transformation, the...

This study was to optimise the alginate coating formulations for shelf life extension of fresh‐cut cantaloupe treated with repetitive pulsed light (RPL). The optimised coating formulation was 1.86% alginate and 1.47% glycerol. The fresh‐cut cantaloupe was coated with the optimised coating followed by RPL using 0.9 J cm⁻² at every 48 hr for the firs...

Rambutan fruit is an exotic fruit and is getting popular worldwide. However, there is usually a glut of rambutan fruit every year which leads to wastage, especially those from underutilized wild types. Transforming the fruit into various products could reduce the wastage. Before doing so, the characteristics of the fruit should be available. Hence,...

Rambutan seed is discarded during fruit processing. However, the seed contains a considerable amount of crude fat. Hence, the objective of this study was to determine two anti-nutritional constituents, namely saponin and tannin, and to characterize the fat of the seeds of 11 varieties of rambutan fruit. Results showed that the range of crude fat co...

Mango peels extract (MPE) was incorporated into fish gelatin films to determine their physical, barrier, mechanical and antioxidant properties for active food packaging. Films with three different concentrations of MPE (1–5%) were prepared by solution casting method. Films incorporated with MPE showed a decrease (P > 0.05) of water vapor permeabili...

Hydro- and lipo-soluble bioactive compounds, such as anthocyanins and carotenoids, in tamarillo juice were microencapsulated using different wall materials, such as maltodextrin (MD), n-octenyl succinic anhydride modified starch, from waxy maize for high load encapsulation (OSA 1), low viscosity gum Arabic alternative (OSA 2), resistant maltodextri...

The objective of this study was to investigate the effects of edible coatings combined with repetitive pulsed light (RPL) treatment on microbiological stability, quality and physicochemical changes of fresh-cut cantaloupes during storage at 4 ± 1 °C. Fresh-cut cantaloupes were coated with various coating materials. The coated fresh-cut cantaloupes...

Virgin coconut oil (VCO) has been shown to have health-promoting effects due to its high medium-chain fatty acid (MCFA) content and antioxidant properties, however, its taste and feeling of greasiness are not acceptable to many consumers. In this study, VCO was microencapsulated to develop a new and healthy consumable food product. Spray drying VCO...

Consumer preference has shifted from carbonated drinks to fruit juices. There are a variety of fruit juices currently available in the market such as apple juice, carrot juice, grape juice, mango juice, orange juice, pineapple juice and mixed fruit juices. Pineapple juice is the preferred fruit juices for its pleasing aroma and flavor. The phytoche...

Enzymatic browning is a major factor limiting the shelf life of minimally processed yam slices. The effect of ascorbic acid and calcium chloride (AACCl) dip and UV-C treatment on the browning index (BI), browning related enzymes (i.e. polyphenol oxidase, PPO; peroxidase, POD; phenylalanine ammonia lyase, PAL) and total phenolic content of yam slice...

Ultraviolet (UV-C at 253.7 nm) technology has been the go-to alternative pasteurization and shelf-life extension treatment for beverages for the last two decades. It has been the focal point of non-thermal methods for fruit juice processing and has been studied extensively. UV-C technology has been proven to produce microbiologically safe products...

In this work, potato slices were exposed to different doses of UV-C irradiation (i.e. 2.28, 6.84, 11.41, and 13.68 kJ m−2) with or without pretreatment [i.e. ascorbic acid and calcium chloride (AACCl) dip] and stored at 4 ± 1 °C. Changes in enzymatic activities of polyphenol oxidase (PPO), peroxidase (POD) and phenylalanine ammonia lyase (PAL), as...

Recent rapid growth of the world's population has increased food demands. This phenomenon poses a great challenge for food manufacturers in maximizing the existing food or plant resources. Nowadays, the recovery of health benefit bioactive compounds from fruit wastes is a research trend not only to help minimize the waste burden, but also to meet t...

In this study, we describe the extraction of different valuable compounds from winter melon seeds using supercritical carbon dioxide extraction combined with pressure swing technique (SCE-PST). The effects of the extraction variables, namely pressure, holding time (HT), and continuous extraction time (CT), were optimized by response surface methodo...

Lime juice is in high demand due to a sour taste. Commercial thermal pasteurization extends juice shelf-life; however, fruit juice subjected to thermal pasteurization tends to change color and lose vitamin content. Lime juice was irradiated with ultraviolet-C (UVC) at dosages of 22.76, 30.19, and 44.24 mJ/cm2 to investigate effects on the physicoch...

The aim of this study was to investigate the effect of cut type and pulsed light (PL) fluence on microbiological stability and quality of fresh-cut cantaloupes. Fresh-cut cantaloupes with various cut types (cuboid, triangular prism and sphere) were treated with PL technology at 6 J/cm2. Samples were exposed to PL treatment at fluences of 2.7, 7.8,...

This study investigated the effect of citric, nitric and sulfuric acid on the yield and physicochemical properties of pectin extracted from jackfruit and chempedak fruit rinds. Yield and physicochemical properties such as uronic acid content, degree of esterification, degree of acetylation and colour of pectin solution were determined and compared....

To optimize the extrusion conditions of novelty developed puffed corn-fish snack, Response Surface Methodology was performed. Feed rate (810-1206 g/min), temperature (105-125°C) and screw speed (146- 208 rpm)were considered as 3 independent variables. Expansion ratio, density, sensory texture, overall acceptability, linear distance and count peak w...

Pulsed light (PL) treatment is a non-thermal method for microbial decontamination on the surfaces of fresh-cut produce. The effect of pulsed light fluencies on microbiological stability and quality changes of fresh-cut yardlong beans were determined. Pulsed light treatments were carried out using an automatic laboratory flash lamp system (Steribeam...

Quality and alimental contents of single fruit juice can be ameliorated through mixing or blending process with other fruit juices. Pineapple and mango are the most popular tropical fruits in Malaysia with good characteristic taste. Color properties of pineapple and mango juice blends at ratio of 70P:30M; 50P:50M; 30P:70M was evaluated in term of L...

Furan has been classified as a possible carcinogen and substantiated evidences have also shown that conventional thermal treatment could stimulate furan development in food products. Ultraviolet light (UVC) is currently known as an alternative method widely used in pasteurizing juice. However, the effect of UVC in inducing furan development has not...

This study was aimed to add value to the disposed dragon fruit peel from the juice industry. Pectin was extracted from the fruit peel and functional properties of pectin and its application in jam processing were investigated. Hunter 'L*', 'a*', and 'b*' values of the dragon fruit peel pectin were 39.95, 34.87 and 20.18 respectively, which showed l...

Two types of hydrocolloids in two distinct zones of red tamarillo (. Solanum betaceum Cav.) mesocarp were resistant to digestive enzymes and exhibited different in vitro prebiotic activities. Low molecular weight tamarillo seed mucilage hydrocolloid that was extracted using 1% citric acid or water encouraged the growth of bifidobacteria and lactoba...

To investigate the effect of minced fish incorporation on storage stability of a puffed corn‐fish snack, treatments including 15% silver carp ( H ypophthalmichthys molitrix ) meat and 85% corn (seasoned and unseasoned) were produced by a twin screw extruder. The peroxide values ( PVs ) of treatments increased ( P < 0.05) with storage time and reach...

The purpose of this study is to investigate the changes occured on phenolic compounds between two Malaysian varieties of pummelo fruit juice: Ledang (PO55) and Tambun (PO52) post-enzymatic clarification. The changes in polyphenols composition were monitored using High Performance Liquid Chromatography Diode Array Detection and Folin Ciocalteu's met...

Quartz glass has characteristics of high purity, high thermal resistance, high resistivity and high dielectric strength. Currently, majority of research in this area is discussing about the UV reactor equipped by a quartz glass sleeve. The aim of this research is to investigate the effect of quartz glass sleeve on the physicochemical properties and...

The solubility of camphene and caryophyllene oxide in subcritical and supercritical carbon dioxide were determined using dynamic off-line analysis method. Under subcritical condition, solubility of camphene and caryophyllene oxide were (1.738 to 18.118) ∙ 10-3 and (1.84 to 7.872) ∙ 10-3 respectively at 298.15 K with pressure varied from 50 to 70 ba...

This work describes the effects of different cooking temperatures in repetitive cooking-chilling (RCC) process on resistant starch (RS) content in fish crackers prepared in a ratio of 1:1 fish to sago starch formulation. In this work, three sets of four RCC cycles were performed on fish crackers, in which each set was cooked at fixed temperatures o...

The main objective of this study was to evaluate the influence of the different wall material combinations on the microencapsulation of virgin coconut oil (VCO) by spray drying. Maltodextrin (MD) and sodium caseinate (SC) were used as the basic wall materials and mixed with gum Arabic (GA), whey protein concentrate (WPC) and gelatin (G). The stabil...

Consumers today prefer to purchase ready-to-eat, fresh-cut fruit that is readily available at the markets and retailers. They generally select the fresh-cut fruit base on the quality, freshness, nutrition and safety. The effects of packaging condition on fresh-cut Cantaloupe were studied during 18 days of storage at 2°C and 87% RH. Fresh-cut Cantal...

Cassava chips that exist in the current market have no standardisation and cannot be stacked nicely into cylindrical container. The objectives of this work are to determine the different dimension of cassava chips produced with different thickness and to develop stackable chips during mass production. Fresh cassava tubers were harvested, washed, pe...

There is substantiated evidence that Ultraviolet (UV) light reduces the level of microbial contamination for a wide range of liquid foods and beverages. However, the major disadvantage of UV light is the limitation of light penetration. Liquid foods have been known to absorb inadequate UV light due to its physicochemical properties. These attribute...

The purpose of this study was to investigate the efficacy of UV-C treatment with the Dean Vortex technology to inactivate the presence of Salmonella typhimurium TISTR 292 in pineapple juice at three different frequencies (30, 35 and 40 Hz). The increasing of pump frequency was resulted an increasing of flow rates. The UV dosage was measured for 30,...

Cantaloupe (Cucumis melo L. var. Glamour) is a type of melon which is characterised by its netted surface. This study was conducted to determine the effects of different sealed packaging materials on the changes in quality of fresh-cut Cantaloupe during storage at 2 °C and 87% RH for 18 days. The selection of packaging materials is critical to the...

A thermoplastically extruded snack was produced from different blends of corn grits and silver carp minced meat. Response Surface Methodology (RSM) was used to study the effect of fish meat content and to optimize the feed composition. Fourteen treatments from central composite design considering minced fish content (0-3 kg) and corn (7-10 kg) were...

The study aims to investigate the effect of repetitive ultraviolet irradiation (UV-UV) and the combination effect with dimethyl dicarbonate (UV-DMDC-UV) on the physico-chemical properties and microbiological stability of pineapple juice. UV dosage of 10.76 mJ/cm2 percycle and 250ppm of DMDC were used. There was a significant decrease in turbidity,...

Brewer’s rice is a nutritionally rich by-product of rice milling industries but remained unutilized due to its high susceptibility to lipid oxidation. Thus, it is desirable to develop certain strategies to stabilize the brewer’s rice for food application. In the present study, the effects of microwave heating, gamma irradiation, and chemical (hydro...

This work describes the effect of a repetitive cooking-chilling process on resistant starch content in crackers prepared from a mixture of fish and starch, which are popularly known in Malaysia as “keropok.” Three fish cracker formulations were prepared using tapioca, wheat, and sago starch. Up to four cycles of repetitive cooking-chilling increase...