Vijay Jayasena

• PhD
• Professor at Western Sydney University

The increased interest in Black soldier fly larvae (BSFL) oil is driven by its beneficial fatty acid composition, leading to the development of effective extraction methods. This study evaluated the impact of solvent extraction (SE) and enzyme-assisted extraction (EAE) on the yield and quality of BSFL oil. SE using hexane, petroleum ether, isopropa...

Fertigation systems in high-tech greenhouses improve crop performance by optimising water and nutrient use, which is critical for sustainable food production. Electrical conductivity (EC), an indicator of nutrient content in fertigation solutions, reflects the electrolyte concentrations and significantly influences plant growth and resource use eff...

Background Recently, there has been substantial interest in investigating the role of short‐chain fatty acids (SCFAs) and, medium chain fatty acids (MCFA) in the neuroinflammation associated with Alzheimer’s disease (AD). Specifically, butyrate (SCFA) and lauric acid (MCFA) have demonstrated potential in alleviating neuroinflammation and reducing t...

Fermentation may beneficially increase the bioaccessibility of minerals in legumes. In this study, the contents and in vitro bioaccessibilities of Ca, Mg, Fe and Zn were determined in lupin whole seed and dehulled seed during soaking, cooking and then fermentation with Bacillus subtilis into a natto analogue. For total mineral content, a significan...

High pressure processing (HPP) have the potential to be used as an alternative to commercial thermal processing of honey. Its impact on the antioxidant and antibacterial properties of honey have yet to be understood properly. This study focuses on the effects of HPP on the antioxidant and antibacterial properties of honey. Six different honey sampl...

Short‐chain fatty acids (SCFAs) hold exert many nutritional benefits on both physiological and pathological processes, including host metabolism, immune modulation, and appetite control. Originating from the microbial fermentation of resistant starches and dietary fibre in the colon, SCFAs have the capability to traverse the blood–brain barrier (BB...

Alzheimer’s disease (AD), the most prevalent form of dementia, is characterized by the accumulation of amyloid-beta (Aβ) plaques and hyperphosphorylated tau tangles. Currently, Alzheimer’s disease (AD) impacts 50 million individuals, with projections anticipating an increase to 152 million by the year 2050. Despite the increasing global prevalence...

Food fraud has long been regarded as a major issue within the food industry and is associated with serious economic and public health concerns. Economically motivated adulteration, the most common form of food fraud, has consequences for human health, ranging from mild to life-threatening conditions. Despite the potential harm and public health thr...

The increasing demand for high‐quality horticultural produces in global markets has driven the growing crop production under protected cropping, which are usually more efficient in fertilizer use compared to field cultivation. As one of the key macronutrients, available potassium (K ⁺ ) resources have decreased due to the expansion of intensive agr...

The use of honey as a food and a medicine date back to prehistoric times. Uses include treating wounds, cuts, burns, coughs and colds. The antioxidant and antibacterial properties of honey are believed to be responsible for its medicinal properties. Honey is usually processed before consumption. Honey is subjected to thermal processing, which adver...

Meeting the increasing consumer demand for affordable, sustainable and nutritious food is a great challenge. The rapidly growing population will have unprecedented demand for meat and meat‐based products. The livestock sector is a significant contributor to greenhouse gas emissions and a major user of land and water resources. Excessive animal farm...

Phytonutrients such as phenolics play important roles in health and well‐being. The main phenolic compounds include phenolic acid, tannins, stilbenes, lignans and flavonoids. Phenolic compounds in plants distributed in the tissues, cell walls and subcellular compartments have biological activities, including antioxidant, chemopreventive, neuroprote...

Increased food waste (FW) production and resulting greenhouse ga production due to current disposal methods have promoted the need for recycling. This study describes an innovative method of recovering the nutrients from FW for use in hydroponic systems. The study evaluates the feasibility of using food waste-derived organic liquid fertiliser (Food...

Most of the food waste (FW) generated by commercial activities and the majority of household FW is collected as part of general waste, which is either incinerated or landfilled. There is an increasing interest in the collection of FW as a separate waste stream and use it for the production of compost or recovery of energy through anaerobic digestio...

Sea buckthorn (SB) berries have been used as a medicine for centuries. Its exceptional nutritional value and health-promoting benefits have been disclosed by recent research. SB berries are high in health-promoting bioactive compounds, such as vitamin C, flavonoids, free fatty acids and carotenoids. At the same time, health-promoting benefits of SB...

BACKGROUND Alzheimer’s disease (AD) is the most common neurodegenerative disease and a major source of morbidity and mortality. Currently, no therapy nor drug can cure or modify AD progression, but recent studies suggest that nutritional compounds in certain foods can delay or prevent the onset of AD. Diets with high antioxidants is one of the exam...

Deep‐frying contributes to the unique taste and texture of fried products. However, they are low in nutritional value. Food industries actively trying to find ways to reduce the fat content while maintaining organoleptic properties of fried foods. In this work, effects of pre‐drying and adding food gums on the moisture and fat contents of chips wer...

This study aimed at providing a route towards the production of a novel exopolysaccharide (EPS) from fermented bamboo shoot-isolated Lactobacillus fermentum. A lactic acid bacteria strain, with high EPS production ability, was isolated from fermented bamboo shoots. This strain, R-49757, was identified in the BCCM/LMG Bacteria Collection, Ghent Univ...

Memory loss is a symptom of dementia while Alzheimer's disease (AD) is the most common cause of dementia. AD has been a social and economic burden worldwide. Unfortunately, there is no drug or treatment can cure or slow down the progression of AD so far. Evidence suggests that diets rich in protein, dietary fibre, vitamins, flavonoids or phenolics...

Essential oils (EOs) are regarded as alternative therapeutic agents for many diseases. In phytotherapy research areas, it is now well reported that conifers are the rich source of EOs. This review aims to update information on the biological sources and the best extraction processes of the significant constituents along with the traditional and the...

Evidence suggests that diets rich in antioxidants reduce the risk factors of Alzheimer’s disease (AD). Hippophae rhamnoides, commonly known as sea buckthorn (SB), is rich in antioxidants which could have direct effects on amyloid‐beta (Aβ) levels and consequently influence AD pathogenesis. In this study, sea buckthorn powder (SBP) was administered...

Deep frying resulting in high‐fat content is extensively used in the food industries and domestic households, and becoming an integral diet globally. The physical and chemical changes and oil uptake contributes to the unique taste and texture of fried food. Consumption of food high in fat is a health concern due to the increasing rate of obesity an...

The biosphere is polluted with metals due to burning of fossil fuels, pesticides, fertilizers, and mining. The metals interfere with soil conservations such as contaminating aqueous waste streams and groundwater, and the evidence of this has been recorded since 1900. Heavy metals also impact human health; therefore, the emancipation of the environm...

Background Alzheimer's disease (AD) is characterised by abnormal deposition of the amyloid‐β protein (Aβ) in the brain which plays a major role in AD pathogenesis and is one of the major targets for developing therapeutic agents. Evidence suggests that diets rich in antioxidants reduce the risk factors of AD. Hippophae rhamnoides, commonly called s...

Research into understanding the pathogenesis of Alzheimer's disease (AD) has been ongoing for over a century, yet there is no cure, and current treatments are only effective temporarily. In the last two decades, the influence of diet and lifestyle on AD risk have been studied, and research into the effect of individual dietary components (such as m...

The annual food waste in Australia is estimated at 7.5 million tonnes with the majority disposed of in landfills. This not only causes significant economic loss but also has a negative environmental impact. This study aimed at investigating the possibility of recycling food waste into feed for poultry. Nutrient contents of various waste streams wer...

The objective of this study was to determine the effects of processing variables (germination time, roasting temperature and time) on the phytonutrients and antioxidants activity of millet. The germination time employed in this study ranged from 24-72 h, roasting temperature ranged from 112.5-120.0°C and the roasting time ranged from 15-21 min base...

Cultivation practices can affect chemical contaminant levels in vegetables. The objectives of this study were to determine nitrate, lead and cadmium contents in vegetables grown under different cultivation practices, and to evaluate the potential health risks of nitrate, lead and cadmium intake from vegetable consumption on children. Leafy vegetabl...

The study aimed to determine the effect of cultivar and dehulling on calcium, iron and zinc bioaccessibilities of Australian sweet lupin (ASL). Ten ASL cultivars grown in 2011, 2012 and 2013 in Western Australia were used for the study. The bioaccessibilities of calcium, iron and zinc in whole seed and dehulled lupin samples were determined using a...

Coconut oil (Cocos nucifera L.) has a unique role in the diet as an important physiologically functional food. The health and nutritional benefits that can be derived from consuming coconut oil have been recognized in many parts of the world for centuries. The aim of this study was to compare the quality parameters of coconut oil under different co...

The physical and chemical compositional changes of Cavendish bananas were investigated according to the ripening stages determined by peel colour as classified in the Banana Ripening Guide. There is a need for the utilization of second grade bananas that are deemed unsuitable for retail sale, but are still appropriate for human consumption, for the...

Carotenoids are one of the most widespread pigments in nature and can be used as health-promoting natural food colorants. Banana peel, which is a by-product of banana processing, contains a range of bioactive compounds including carotenoids. There is no published research on the extraction of food-grade carotenoids from banana peels. This study eva...

The aim of this study was to determine the effect of cultivar, cultivation year and dehulling on raffinose family oligosaccharides (RFOs) in current cultivars of Australian sweet lupin. Seed samples of ten cultivars grown in 2011, 2012 and 2013 were used in the study. Both whole seed and dehulled lupin samples were analysed for RFOs by high-perform...

Carob (Ceratonia siliqua L.) is well known for its valuable locust bean gum obtained from the carob seeds. Separation of seeds from the pod leaves behind the carob kibble which is a good source of dietary fiber, sugars, and a range of bioactive compounds such as polyphenols and pinitol. Bioactive compounds present in carob kibble have been found to...

Coconut, Cocos nucifera L., is a tree that is cultivated to provide a large number of products, although it is mainly grown for its nutritional and medicinal values. Coconut oil, derived from the coconut fruit, has been recognised historically as containing high levels of saturated fat; however, closer scrutiny suggests that coconut should be regar...

Lupin is a nonstarchy grain legume with high protein, dietary fibre and low fat contents. The industrial shift of lupin seed utilisation from feed to food has recently increased the scientific interest to explore its phytochemical composition and biological activities. Lupin seeds contain significant amounts of polyphenols, carotenoids, phytosterol...

Lupin is an undervalued legume despite its high protein and dietary fiber content and potential health benefits. This review focuses on the nutritional value, health benefits and technological effects of incorporating lupin flour into wheat-based bread. Results of clinical studies suggest that consuming lupin compared to wheat bread and other baked...

a b s t r a c t Physical characteristics of Australian sweet lupin (ASL) flours and breads made using ASL (20 g/100 g)-refined wheat (80 g/100 g) composite flours of ASL varieties Belara, Coromup, Gungurru, Jenabillup, Mandelup and Tanjil were evaluated and compared to wheat-only flour and bread. There was a significant (p < 0.05) effect of ASL var...

Germinated Australian sweet lupin (ASL) flour (after germination for 7 days) was incorporated into muffin formulation at 0%, 2%, 4%, 6% and 8% of dried muffin weight. The effect on the physical characteristics of muffins including height, diameter, colour and texture (hardness, cohesiveness, springiness and chewiness) was measured. The stability of...

The aim of this study was to investigate the effect of diets supplemented with fish oil, flaxseed, and chia seed on the omega-3 fatty acid composition and sensory properties of hens’ eggs. No significant difference in yolk fat content was found between treatments. The fatty acid composition of egg yolk was significantly affected by the dietary trea...

The major hurdles in whey utilisation from cheese production are associated with the very short shelf life and relatively high processing costs. Whey processing uses a combination of membrane processes, ion exchange separation, evaporation, crystallisation and spray drying to produce whey powders, whey protein concentrates, or isolates. For medium...

Factorial experimental design was used to investigate the effects of: sponge proofing time (min), sponge and dough mixing time (min), final proofing time (min), final proofing temperature (°C) and baking time (min) on Australian sweet lupin-wheat bread physical attributes. Factorial models show that bread specific volume was positively associated w...

Soy-lupin tofu samples were prepared by replacing 30% soybean with lupin flour. Four different coagulants, i.e. calcium sulphate, calcium lactate, magnesium sulphate and magnesium chloride, were used at three different concentrations (0.3, 0.4 and 0.5% w/v of the 'milk') to study their effect on yield and quality improvement. The results revealed t...

Healthy oil profile of chia has been well established. Chia could also be a good source of gel. The characteristics of chia gel were studied and compared to guar gum and gelatin which are commonly used in the food industry. The properties tested were water and oil holding capacities, viscosity, line-spread; emulsification activity and freeze-thaw s...

Whey concentrated to 32% lactose was sonicated at 30°C in a non-contact approach at flow rates of up to 12L/min. Applied energy density varied from 3 to 16J/mL at a frequency of 20kHz. Sonication of whey initiated the rapid formation of a large number of lactose crystals in response to acoustic cavitation which increased the rate of crystallisation...

Online: http://journal.ipb.ac.id/index.php/jtip DOI: 10.6066/jtip. ABSTRACT Tempe is an Indonesian fermented soy bean, produced by using mainly Rhizopus oligosporus. Diversification of tempe raw materials is required for better food security, e.g., using lupin. The potency of lupin bean has been studied as a substitute of soy in tempe production. N...

BACKGROUND Australian sweet lupin (ASL) protein is conventionally isolated by alkaline extraction/acid precipitation, leaving a waste stream containing acid-soluble proteins (ASPs) and contaminating raffinose family oligosaccharides (RFOs). The foaming functionality of ASP isolated from ASL is not known, but ASP from another lupin species has demon...

Tempe is an Indonesian fermented soy bean, produced by using mainly Rhizopus oligosporus. Diversification of tempe raw materials is required for better food security, e.g., using lupin. The potency of lupin bean has been studied as a substitute of soy in tempe production. Nutritionally, lupin bean offers additional advantages over soy bean, i.e., i...

The study was conducted to evaluate the effects of protein isolation on dietary fibre and whey proteins of lupin flour. Commercially available flour was used in-order to understand the possible commercial applications of the results generated by the project. Protein isolation process from lupin flour that was first defatted, resulted in three produ...

The impact of ultrasound on promoting the crystallisation process including an increase in nucleation rate and the formation of more uniform crystals from a large number of substances has been reported in previous studies. This study aimed to investigate the effectiveness of ultrasound in enhancing the crystallisation process of lactose and to mode...

In addition to their favourable nutritional profile, legumes also contain a range of bioactive compounds such as phenolic compounds and phytosterols which may protect against chronic diseases including cancer and cardiovascular disease. Germination of some legume seeds has been previously reported to increase the concentration of the bioactive comp...

Background: The total phenolic compounds of olive oil exert antiradical activity at cellular level and can prevent cardiovascular disease, metabolic syndrome and cancer. Increased awareness of its health benefits has increased the consumption of olive oil around the world. An alternative processing technique effective in increasing the amount of o...

The impact of ultrasound on promoting the crystallisation process including an increase in nucleation rate and the formation of more uniform crystals from a large number of substances has been reported in previous studies. This study aimed to investigate the effectiveness of ultrasound in enhancing the crystallisation process of lactose and to mode...

Gluten free, antioxidant, calcium and dietary fibre rich, chia is known to contain the highest level of omega-3 available in any cultivated plant source. The objective of this research was to develop a high protein, high dietary fibre, gluten free and omega-3 fatty acid rich chips. Four different levels of whole chia flour (5%, 10%, 12%, and 15%) w...

Olive oil consumption has increased as many studies revealed the health benefits of regular consumption of olive oil. There is a need to find effective oil extraction techniques capable of increasing oil recovery without compromising its quality. This study investigated the impact of adding enzymes complex Viscozymes during olive oil extraction on...

Pasta samples were prepared by substituting semolina with lupin flour at 0–50% levels. Analysis of the physical properties revealed that cooking loss was not affected by lupin flour incorporation. In dried pasta, the color coordinates L *, a * and b * demonstrated a corresponding increase with lupin flour concentration. However, in cooked pasta, L...

IntroductionMuffins are popular as breakfast or snack in advanced nations but poor in nutritional value by having low protein and dietary fibre contents.Objectives To improve the nutritional value of muffins incorporation of protein and dietary fibre rich lupin flour was investigated.Methods Muffins were prepared by replacing wheat flour with lupin...

Australian Sweet Lupin (ASL) has a nutritional profile ideally suited for human consumption with high protein and fi-bre, but low starch and fat content. The nutritional and protein profile of germinated ASL may be better than ungermi-nated ASL and these improvements would provide further benefits in its use as an ingredient in food applications. I...

Fermentation parameters for lupin (Lupinus angustifolius) flour, cv. Kalya, and commercially available flour were determined using the food grade mould, Rhizopus oligosporus. Under optimum fermentation conditions: 56 h incubation time at 28°C, with 50% deionised water and 4 g/kg R. oligosporus level, lupin flours formed compact tempe-like cakes cov...

Introduction: The incorporation of protein and dietary fibre rich lupin flour to biscuits has the potential to improve the nutritional value however it may adversely affect the physical and sensory properties. Objectives: To study the effect of lupin flour incorporation on the physical characteristics and sensory properties of biscuits to provide i...

The increasing demand for low cost and non-genetically modified vegetable proteins has pushed the food industry to explore alternative sources of protein. Lupin has similar protein content and amino acid profile to soy. The Australian sweet lupin (Lupinus angustifolius), a low alkaloid variety, is high in protein and fibre and low in fat, making it...

Physic nut (Jatropha curcas L.) protein isolate was successfully achieved from physic nut seed cake by an alkaline extraction and followed by an isoelectric precipitation. The protein isolate had small amounts of phorbol esters, phytic acid, and saponin without any lectin. Its minimum and maximum solubility were at pH 4.0 and 12.0, respectively. It...

Instant noodles are usually made from wheat flour which is low in protein and dietary fiber contents. To improve the nutritional quality of instant noodles, samples were prepared by incorporating lupin flour, which is high in protein and dietary fiber contents, at 10, 20, 30, 40 and 50% levels. Two sets of noodle samples were made; one with 0.05% a...

The effect of lupin substitution on quality and sensory acceptability of tofu was investigated. Tofu samples were prepared using a standard method by substituting lupin at 0, 20, 30, 40, 50 and 60% for soybean. Yield, chemical composition (moisture, protein and fat contents), texture, color and sensory characteristics of the product were assessed....

Lupin has the potential to be a new source of vegetable protein due to its similar protein content to soy, the common source of vegetable protein used in the food industry. Investigation of its functional properties is essential to validate the potential application in the food industry. Lupin protein isolates were prepared by alkaline extraction a...

Colour is one of the most important quality parameters of table grapes. Ethephon can be applied to improve the colour of table grapes. Trials were conducted in Western Australia to investigate the effect of ethephon on low berry colour and other quality parameters of two new clones (306 and 314) of Crimson Seedless table grapes developed in Western...

Lupin is a grain legume similar to soybean that can be grown in marginal growing conditions. Despite the low cost and good nutritional value lupin is mainly used as livestock feed. Lupin flour is high in protein (40%) and dietary fibre (28%) contents and has low glycaemic index (GI) due to little or no starch content. Lupin also contains bioactive...

Harvesting at correct time is essential for the supply of quality grapes. There is no standard method to determine the proper time of harvesting for table grapes. The applicability of objective measurements such as soluble solids concentration (°Brix), acid contents (titratable acidity) and °Brix/acid ratio of Crimson Seedless table grapes were eva...

Knowledge of the relative contributions of genotype (G), environment (E), and genotype and environment interaction (G × E) effects on wheat (Triticum aestivum L.) quality leads to more effective selection in breeding programs and segregation of more uniform parcels of grain better suited to the needs of customers. Their effects on wheat quality wer...

Noodles are widely consumed throughout the world and their global consumption is second only to bread. The instant noodle market is growing fast in Asian countries, and is gaining popularity in the Western market. Wheat flour which is usually used to make instant noodles is not only low in fibre and protein contents but also poor in essential amino...