Journal of Functional Food and Nutraceutical

Journal Information
ISSN / EISSN : 2685-9297 / 2686-0309
Total articles ≅ 22

Latest articles in this journal

Erminawati Wuryatmo, Anita Suri, Rifda Naufalin
Journal of Functional Food and Nutraceutical pp 117-128;

The use of synthetic preservatives is considered to have an adverse effect (carcinogenic) upon prolong consumption. Lemongrass (Cymbopogon citratus) is a plant that has bioactive components to act as antioxidants and potential to use as a natural food preservative. Bioactive components can be non-polar, semi-polar and polar; therefore, to determine the dominant bioactive components, a solvent multi-step extraction carried out. This study aimed to determine the specific bioactive components of lemongrass (antioxidant activity, total phenolic content and total flavonoids) suitable of polarity in the leaves and stem of lemongrass extract obtained from solvent multi-step extraction with Microwave-Assisted Extraction. The solvent used is ethanol (polar), ethyl acetate (semi-polar) and n-hexane (non-polar). The result showed that the highest bioactive components obtained from the polar stem lemongrass with total phenolic content of 19.31 mg GAE/g, flavonoids of 3.31 mg GAE/g. This result related to antioxidant activity of the extract of 79.96 %. The high antioxidant activity showed that lemongrass has potential to be used as a natural food preservative, especially in high fat food products.
Nurheni Sri Palupi, Fatimah
Journal of Functional Food and Nutraceutical pp 99-116;

Hypertension or increased blood pressure is a degenerative disease with a high prevalence, as well as the biggest cause of premature death in the world. Meanwhile, coffee is a popular and most consumed beverage around the world. Coffee can harm some people with certain health problems including hypertension due to its caffeine content. Decaffeinated coffee is known to be an alternative for people with hypertension with reduced caffeine content up to 97%. However, studies on the role of decaffeinated coffee in reducing the risk of hypertension are still varied indicating that a systematic review is needed. Hence, this study summarizes the evidence related to the role of decaffeinated coffee in reducing the risk of hypertension by using Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA). The inclusion criteria for scientific journals were determined based on Participants, Intervention, Control, and Outcome (PICO). The search using boolean operation resulted in 13 research articles for data extraction. The result revealed that decaffeinated coffee could decrease or did not give any effect on blood pressure or another biological hypertension marker compared to regular coffee.
Phebe Hendra, Nona Rizki, Elin Safitri
Journal of Functional Food and Nutraceutical pp 75-79;

Banana has been widely cultivated. This study aimed to determine the antihyperglycemic activity of Uli banana leaves infusion. The antihyperglycemic activity was evaluated by oral glucose and sucrose tolerance test. A bolus of sugar was given after Uli banana leaves infusion and blood was sampled at 0, 15, 30, 60, 90 and 120 minutes for glucose analyses. The trapezoidal rule was used to determine the area under the curve (AUC) blood glucose. Infusion of Uli banana leaves 3.3 g/kg showed a significant decrease AUC (p
William Halim Santoso, Momoko Ishida, Kosuke Nishi, Takuya Sugahara, Agus Budiawan Naro Putra
Journal of Functional Food and Nutraceutical pp 81-88;

Allergy rhinitis (AR), as reported by the World Allergy Organization (WAO), is one of the highest prevalence allergies affecting 10-30% of all adults and up to 40% of children. In Indonesia, current evidence showed that the prevalence of AR is increasing. Averrhoa bilimbi Linn. fruit (AF), or locally known as belimbing wuluh, has been scientifically proven to treat many diseases due to the abundant of polyphenol content which was shown to have the potential to treat allergies. Therefore, this study was aimed to investigate the anti-allergy potential of AF in vitro. The anti-allergy effect of Averrhoa bilimbi Linn. fruit water extract (AFWE) was examined using RBL-2H3 cells. At first, the cytotoxicity effect of AFWE was determined by WST-8 assay. The release of β-hexosaminidase by RBL-2H3 cells was also measured to evaluate degranulation suppression activity of AFWE. Lastly, calcium assay was employed to investigate the intracellular calcium concentration ([Ca­2+]i). Results demonstrated that AFWE does not show any cytotoxicity at any given concentration. In addition, AFWE at 1.25 mg/mL showed sufficient inhibitory effect towards degranulation by RBL-2H3 cells. Moreover, the degranulation-suppressing activity of AFWE was resulted from the inhibition of calcium-dependent signaling pathways. Unfortunately, the properties of active substances from AFWE have not been investigated. To conclude, this study indicated that AFWE has potential as an alternative treatment for allergic diseases.
Nadya Denris Talitha Syarifah, Nuraeni Ekowati, Aris Mumpuni, Iwan Saskiawan
Journal of Functional Food and Nutraceutical pp 89-97;

Mushrooms which is mostly belong to the phylum Basidiomycota have been recognized as functional foods and a source for the nutraceuticals. Genus Mycena is one of mushrooms, which has been investigated for its secondary metabolites. Mycena pelianthina produces pelianthinarubins A, pelianthinarubins B, muscarin, and epimuscarin from alkaloid group. The purposes of this research were to determine the effects of composition of medium and incubation time on production of mycelial biomass of M. pelianthina in liquid medium and to know the group of secondary metabolite compounds produced. This research was done experimentally using a Factorial Completely Randomized Design consisted of 12 treatments and three replications. The first factor was medium type, which were Mushroom Complete Medium (MCM), Potato Dextrose Yeast Broth (PDYB), and Yeast Malt Extract Medium (YM). The second factor was the incubation time consisting of 15, 20, 25, and 30 days. The observed main parameters were the dry weight of mycelial biomass and the secondary metabolite groups. The dried weights of mycelia were analyzed using analysis of variance (ANOVA), continued with Duncan test at a 95% confidence level. The best growth of M. pelianthina mycelium was produced on PDYB medium at incubation time of 20 days with an average mycelial dry weight of 0.92 g/100 mL. M. pelianthina contained secondary metabolite compound groups of alkaloids, terpenoids, and flavonoids.
Indah Epriliati
Journal of Functional Food and Nutraceutical, Volume 2, pp 1-28;

Velvet bean (Mucuna sp.) has been proven containing many beneficial compounds that can be implemented in pharmaceutical and medicines but less noticed for functional foods even though traditionally it is consumed as daily foods or snacks. The indigenous food preparation such as velvet bean Tempe warrants scientific investigation to help society with better public health management. The objective of the review is to select the best method for functional food ingredient product development using velvet beans and provide hypothetical health-oriented food processing e.g. velvet bean flour as functional food ingredients with a focus on less water consumption during processing. Steaming is the selected method.
Tabligh Permana, Jessline Ramaputra, Filiana Santoso
Journal of Functional Food and Nutraceutical, Volume 2, pp 43-52;

Soymilk was processed into a nutritious jelly drink product with low sugar level to overcome the problems of current comercial jelly drink. The optimum concentration of iotacarrageenan (0.1-0.3%) was determined based on sensory evaluation and texture analysis. The preferable sweetness level (2.5-7.5%) was determined based on sensory evaluation. The optimum combination of stevia and sucrose (g/l, 0.211:45, 0.27:45, 0.579:45, 0:75) was determined based on sensory evaluation. The effect of the heating time (30-60 min) and the effect of storage temperature (4 and 25 oC) were evaluated by using product characteristic and microbial activity. Results presented in this work suggest that iota-carrageenan was more suitable to be used to produce RTD soy jelly drink than kappa-carrageenan, with 2% addition as the optimum concentration. The combination of 4.5% sucrose and 0.0579% stevia could produce less sugar RTD soy jelly drink with good sensory acceptance. Standard heating process (30 minutes) could hold the microbial activity below the maximum limit up to 21 day at 4 oC storage condition, but only has 6 hours at 25 oC storage condition. The additional heating time could hold up to about 11 hours. The heating process could increase the texture value of product, and the texture characteristic product would be changing during storage at 4 oC.
Maria Stefanie Dwiyanti
Journal of Functional Food and Nutraceutical, Volume 2, pp 29-42;

Soybean has been a major protein source for people in East and Southeast Asia. It contains numerous secondary metabolites that are useful for human and animal health, such as isoflavones, polyphenols, tocopherols, lutein, carotenoids, and saponins. Isoflavones are the most popular nutraceutical compounds of soybean. Several soybean varieties having high isoflavones have been developed and utilized as functional food resources. Tocopherols, lutein, and saponins are also antioxidants present in soybean seeds. Tocopherols are known as vitamin E, whereas lutein has potential to prevent age-related macular degeneration. DDMP saponins in soybean is reported to inhibit HIV infection in vitro and prevent colon cancer. Screening of soybean germplasm showed that soybean holds a large genetic diversity of content and composition of tocopherols, lutein and saponins that can be utilized to breed new soybean cultivars. In addition, the wild counterpart of soybean (wild soybean) can also be source of genetic variations useful for soybean breeding. This review will summarize studies on genetic diversity of tocopherols, lutein, and saponins found in soybean and wild soybean.
Silvya Yusri, Celine Meidiana, Abdullah Muzi Marpaung,
Journal of Functional Food and Nutraceutical, Volume 2, pp 53-61;

Candlenut oil is a potential source of omega fatty acids that can be used as a food supplement or nutrient for food fortification. It contains high amount of omega fatty acids and also available in high quantity, especially in Indonesia. However, due to its off-odor and its thermalsensitivity which makes candlenut oil prone to oxidation, the application into food products still needs more improvement. Encapsulation is one of the techniques that is used to protect the candlenut oil from oxidation. This research aimed to find the best encapsulating agent to protect the omega content from candlenut oil against oxidation through freeze-drying method. Factors such as encapsulating agent (whey protein isolate, sodium caseinate, β-cyclodextrin, gum Arabic) and ratios of encapsulating agent to oil (3:2, 1:1 and 2:3) were investigated to find out the most appropriate microcapsule and conditions to ensure there will be no change of the candlenut oil characteristics. Moisture content, microencapsulation efficiency (ME), and peroxide value (PV) were analyzed as the product parameter. The highest encapsulation efficiency was obtained by using sodium caseinate (43.22 ± 0.9 %) with the ratio of encapsulating agent-oil was 3:2. The second stage of candlenut oil encapsulation was carried out to improve the efficiency of microcapsule, and the result showed that the efficiency of encapsulated oil with sodium caseinate as encapsulating agent was increased to 64.86%.
, Sih Yuwanti, Mohammad Bazar Ahmadi, Yuna Luki Afsari
Journal of Functional Food and Nutraceutical, Volume 2, pp 63-73;

Peptide with hydrophobic amino acids had been studied for their inhibitory activity against angiotensin-I converting enzyme (ACE-1) transformation into ACE-2 and prevention of hypertension. The active peptides may come from alcalase and flavourzyme hydrolysis of bean protein. This study aimed to measure ACE-1 inhibitory of protein hydrolysates from Vigna sp. bean (mung bean and cowpea) that grew in Indonesia, and its solubility. The bean protein (22.9 - 23.6 %) was extracted using isoelectric precipitation at pH 4-4.6. The extracts were hydrolyzed at pH 8 for alcalase and pH 7 for flavourzyme, followed with inactivation at 80-85 oC. ACE-1 inhibitory activity was calculated based on the amount of hippuric acid (HA) formed by the hydrolysis of Hippuryl-His-Leu (HHL), in spectrophotometry detection method (228 nm). Ultrachromatography evaluation showed that the protein hydrolysates of mungbean contained higher hydrophobic amino acids (382 mg/g protein) compared to those of cowpea (329 mg/g protein). Protein hydrolysates of both beans from alcalase hydrolysis have higher ACE-1 inhibitory activity rather than those from flavourzyme. Protein hydrolysate from Vigna spp bean protein hydrolysis by alcalase, contained small molecular weight peptides (3.9-4.63 kDa) and high ACE-1 inhibition ability (80-93 %), and therefore suggested as antihypertensive nutraceuticals. Highest solubility of protein hydrolysates resulted from alcalase hydrolysis of both beans were observed at pH 8, while those resulted from flavorzyme hydrolysis were at pH 7, respectively.
Back to Top Top