S. P. Koh

S. P. Koh
Malaysian Agricultural Research and Development Institute (MARDI) | mardi · Food Science and Techology Research Centre (BT)

PhD (Food and Enzyme Biotechnology)

About

44
Publications
10,840
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616
Citations
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December 2008 - present
Malaysian Agricultural Research and Development Institute (MARDI)
Position
  • Principal Research Officer

Publications

Publications (44)
Article
Full-text available
Mango leaves are known to possess many health benefits but the industry only focused on mango fruit production, resulting in abundant leaves being underutilized. In this study, we managed to transform mango leaves into a new fermented drink, which has a pleasant taste through the bio-fermentation process. Different maturity levels of mango leaves w...
Article
The rising demands and increasing health-conscious population in global beverages consumptions promote the development of new variety of kombucha beverages using various plant and fruits. This study aimed to isolate, identify and characterise the microorganisms found in the kombucha starter. Isolated microorganisms showed high similarity (99%) towa...
Article
Full-text available
The tableting properties for fermented spray dried jackfruit (FJP) and microcrystalline cellulose (MCC) powders were studied. 25% FJP + 75% MCC, 50% FJP + 50% MCC and 75% FJP + 25% MCC binary powder mixtures were compacted into tablet form at various compaction pressures ranging from 15.1 to 73.8 MPa. The properties were compared to pure FJP and MC...
Article
Diabetes mellitus is complicated multifactorial disorders characterised by hyperglycemia or glucose intolerance. Globally, the number of people suffering from diabetes has increased steadily. Jackfruit leaf, a rich source of phytochemicals offers the opportunity for the development of value-added products. A fermented jackfruit leaf beverage produc...
Article
Full-text available
The papaya leaf juice has been long practised as a traditional remedy to cure ailments due to its medicinal properties. The objective of this research is to study the effectiveness of fermented papaya leaf to inhibit the growth of pathogenic bacteria and yeast: Staphylococcus aureus, Pseudomonas aeruginosa, Propionibacterium acnes and Candida albic...
Article
Full-text available
Fermented jackfruit (Artocarpus heterophyllus) extracts were produced using pure symbiotic culture of bacteria and yeast (SCOBY) under controlled fermentation process. Both female and male Sprague‐Dawley rats were orally administrated with 4,000 mg/kg of fermented jackfruit pulp and leaves extracts for 28 consecutive days. Body weight of rats was r...
Article
Full-text available
Background: Tempeh is a widely known fermented soybean that contains elevated level of bioactive contents. Our previous study has shown that anaerobic fermented Nutrient Enriched Soybean Tempeh (NESTE) with increase amino acid and antioxidant levels possessed better hepatoprotective effect than raw soybean. Methods: In this study, the anti-infla...
Article
In recent years, there has been dramatic growth in the market for virgin coconut oil (VCO). VCO, a promising functional food oil, has gained popularity and captured public attention worldwide. Two VCO‐based emulsion products were developed as a new nutritional food supplement with the aim of increasing the consumption of VCO. The stability of VCO‐b...
Article
Full-text available
Maltodextrins that contain both simple sugars and polymers of saccharides are widely used in food and pharmaceutical applications as coating agent. To date, there is lack of information of maltodextrin made from Broken Rice (RB), a by-product from rice milling process. Our aim of this study was to produce the high quality of RB maltodextrin powder...
Article
Full-text available
Foodborne illness is recognized as an emerging infectious disease. The incidence of foodborne infections is common and the majority cases are undiagnosed or unreported. Apart from some diarrhea or minor gastrointestinal problem, some foodborne pathogenic microbes may cause death, particularly to those people with weakened immune system. In this stu...
Article
Full-text available
The aim of this work was to investigate the microencapsulation efficiency (MEE) of different grades of broken rice (RB) and breadfruit (BB)-based maltodextrin as a coating material, using virgin coconut oil (VCO) as a model system. The VCO was generally found to be well microencapsulated using BB, RB or commercial (COM) maltodextrin at a core/wall...
Article
Full-text available
To study the wound healing efficacy of breadfruit starch hydrolysate, an in vitro wound scratch assay was conducted, in which the migration rate of wounded NIH 3T3 fibroblasts was determined. Wounds treated with lower dextrose equivalent (DE), (DE 10-14) starch hydrolysate were found capable to improve the wound healing of NIH 3T3 fibroblast cell w...
Article
Full-text available
The antimicrobial capability of oil containing medium-chain fatty acids and their corresponding monoglycerides, known as Enhanced Virgin Coconut Oil (EVCO) against microorganisms isolated from bovine mastitis milk was studied. EVCO contains an effective amount of medium-chain free fatty acids (caprylic, capric and lauric acid) and their correspondi...
Article
Full-text available
Maltodextrins that contain both simple sugars and polymers of saccharides have been widely used as ingredients in food products and pharmaceutical delivery systems. To date, no much work has been reported on the applications of maltodextrin from broken rice (RB) sources. Therefore, the objective of this work was to investigate the in vitro wound he...
Article
Trans-zeatin and kinetin are two cytokinin family members that exhibit an anti-aging effect on human fibroblast cells. These cytokinins can be found in coconut water and in the xylem sap of most plants. This study describes the first attempt of a simultaneous separation of zeatin and kinetin using a simple C18 solid phase extraction (SPE) method co...
Article
Full-text available
Legumes have previously been reported with hypolipidemic effect caused by the presence of flavonoid. This study was carried out to evaluate the antioxidant and hypolipidemic effects of fermented mung bean on hypercholesterolemic mice. Blood from all mice was collected and subjected to serum lipid and liver profiles biochemical analysis and quantita...
Article
BACKGROUND Mung bean and soybean have been individually reported previously to have antioxidants, cytotoxic and immunomodulatory effects while fermentation is a well-known process to enhance the bioactive compounds that contribute to higher antioxidants, cytotoxic and immunomodulation effects. In this study, the free amino acids profile, soluble ph...
Article
Full-text available
Virgin coconut oil (VCO) has been consumed worldwide for various health-related reasons and some of its benefits have been scientifically evaluated. Medium-chain fatty acids were found to be a potential antidepressant functional food; however, this effect had not been evaluated in VCO, which is rich in polyphenols and medium-chain fatty acids. The...
Article
Full-text available
Food manufacturers are interested in developing emulsion-based products into nutritional foods by using beneficial oils, such as fish oil and virgin coconut oil (VCO). In this study, the physicochemical properties of a VCO oil-in-water emulsion was investigated and compared to other commercial oil-in-water emulsion products (C1, C2, C3, and C4). C3...
Article
Full-text available
Evaluation of anti-inflammatory and antinociceptive activities of untreated mung bean (MB), germinated mung bean (GMB), and fermented mung bean (FMB) was performed on both in vitro (inhibition of inflammatory mediator, nitric oxide(NO)) and in vivo (inhibition of ear oedema and reduction of response to pain stimulus) studies. Results showed that bo...
Article
Full-text available
Mung bean has been traditionally used to alleviate heat stress. This effect may be contributed by the presence of flavonoids and γ -aminobutyric acid (GABA). On the other hand, fermentation and germination have been practised to enhance the nutritional and antioxidant properties of certain food products. The main focus of current study was to compa...
Article
Full-text available
Mung bean is a hepatoprotective agent in dietary supplements. Fermentation and germination processes are well recognized to enhance the nutritional values especially the concentration of active compounds such as amino acids and GABA of various foods. In this study, antioxidant and hepatoprotective effects of freeze-dried mung bean and amino-acid- a...
Article
Full-text available
Mung bean has been reported to have antioxidant, cytotoxic, and immunomodulatory effects in vitro . Fermented products are reported to have enhanced immunomodulation and cancer chemopreventive effects. In this study, fermented mung bean treatments in vivo were studied by monitoring tumor development, spleen immunity, serum cytokine (interleukin 2 a...
Article
Full-text available
Recently, soybean tempeh has received great attention due to many advantages such as higher nutritional value, lower production cost, and shorter fermentation time. In this study, the in vivo hepatoprotective and antioxidant effects of nutrient enriched soybean tempeh (NESTE) were determined. NESTE fermentation process which involved anaerobic incu...
Article
Full-text available
Mung bean was reported as a potential antidiabetic agent while fermented food has been proposed as one of the major contributors that can reduce the risk of diabetes in Asian populations. In this study, we have compared the normoglycemic effect, glucose-induced hyperglycemic effect, and alloxan-induced hyperglycemic effect of fermented and nonferme...
Article
Optimization conditions of Lipozyme RM IM lipase esterification of capric and stearic acids with glycerol for the production of medium- and long-chain triacyglycerols (MLCT) fat suitable for food applications such as margarine and shortening were investigated. Response surface methodology (RSM) was applied to model and optimize the reaction conditi...
Article
The main aim of this work was to assess the frying strength of the enzymatically synthesized palm-based medium- and long-chain triacylglycerols (MLCT) oil with the aid of different antioxidants under deep-frying conditions. Palm-based MLCT oil in the presence of synthetic or natural antioxidants showed significantly better (P < 0.05) thermal resist...
Article
Six binary formulations of medium- and long-chain triacylglycerols (MLCT) fat and palm stearin and four ternary formulations of MLCT fat, palm stearin, and palm olein were produced. MLCT fat and palm stearin were mixed in ranges of 40–90% with 10% increments (w/w), while for the ternary formulations, 10% and 20% palm olein were substituted to palm...
Article
The potential use of medium- and long-chain triacylglycerols (MLCT) oil blends in food applications such as frying oil and salad dressings were investigated. The frying strength of palm-based MLCT oil with different antioxidants under deep frying conditions was assessed. Palm-based MLCT oil showed better thermalresistant oxidative strength than ref...
Article
This study aims to investigate the textural properties and sensory qualities of cookies made from medium- and long-chain triacylglycerol (MLCT)-enriched margarines. Margarine with formulations of MLCT:palm olein:palm stearin, 60:30:10 and 70:20:10, were selected to produce cookies. The textural properties of cookies were determined using a texture...
Article
The physical properties of medium- and long-chain triacylglycerol (MLCT) blends were characterized in this study. Blending MLCT oil with either palm olein or soybean oil changed the distribution of fatty acid groups, the crystallization and melting behavior of oil samples, and oil cloudiness. The crystallization and melting curves of both palm olei...
Article
BACKGROUND: Medium- and long-chain triacylglyerols (MLCT) enzymatically esterified using Lipozyme RM IM lipase has very low oxidative stability as it does not contain any antioxidants. The aim of this work was to study the ability of various antioxidants to increase the oxidative stability of palm- and soybean-based MLCT blends which assist to brin...
Article
The rheological properties of various oil-based salad dressings were investigated. The shear rate-shear stress study based on Power Law's model indicated pseudoplastic fluid behaviors of dressings prepared in this study. Soybean- and medium- and long-chain triacylglycerols (MLCT)-based dressings treated with different antioxidants showed similar rh...
Article
The main objective of this study was to understand the effects and relationship amongst four factors, which are reaction temperature, reaction time, enzyme load, and substrate mole ratio with the purpose of producing healthy functional cooking oil for long-term dietary treatment. Lipozyme RM IM lipase-catalyzed esterification of medium- and long-ch...

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Projects

Projects (4)
Project
Product development of Coffea liberica for weight management
Project
to determine the antiviral (against HSV-1), anti inflammatory and wound healing properties of fermented jackfruit products