Release Profiles of Capsaicin from Various Edible Film

(1)

UNIVERSITI SAINS MALAYSIA

Pejabat Pengurusan Dan Kreativiti Penyelidikan Research Creativity and Management Office

Canselori, No. Fail : F0290

Tarikh • Disember 2011

Profesor Azhar Mat Easa Timbalan Dekan

(Pengajian Siswazah & Penye Pusat Pengajian Teknologi In Universiti Sains Malaysia

UN

IVERSITI SAINS MALAYSIA

OITERIMA 1180

T :(

F : (

L :

iti Sains Malaysia Bangunan Canselori USM Pulau Pinang

104-653 3108/3178/3988/5019 104-656 6466/8470

)04-653 2350 w.research.usm.my

•

rri JAN 2012

idikgrijAmt Ke'uo i'mstakawan

Tuan,

LAPORAN AKHIR SKIM GERAN PENYELIDIKAN FUNDAMENTAL (FRGS)

Tajuk Projek : Release Profiles of Capsaicin from Various Edible Film Strips:

Dissolution Apparatus (in - Vitro) and Human Tongue (in - Vivo) Studies

No. Akaun : 203/PTEKIND/671199 Dengan hormatnya perkara di atas dirujuk.

2. Terlebih dahulu saya ucapkan ribuan terima kasih di atas satu salinan laporan akhir untuk projek penyelidikan seperti tajuk di atas.

3. Adalah dimaklumkan walaupun projek ini telah selesai, kerjasama Jabatan Bendahari dipohon untuk menguruskan penutupan akaun projek pada selewat-lewatnya 31 Disember 2011. Tempoh ini bertujuan untuk menyelesaikan semua urusan tuntutan dan bayaran yang telah dibelanjakan di dalam tempoh projek. Walau bagaimanapun, tuan dinasihatkan supaya tidak mengeluarkan borang-borang pesanan baru di dalam tempoh ini.

4. Selanjutnya sila ambit perhatian terhadap perkara-perkara berikut sekiranya berkaitan:

Semua penerbitan harus merakamkan penghargaan kepada Skim Geran Penyelidikan Fundamental (FRGS) dan tuan dipohon mengemukakan satu salinan ke Pejabat ini.

Bahagian Penyelidikan & Inovasi bolehiakan mengagihkan semula peralatan yang telah dibeli menggunakan peruntukan geran ini seandainya terdapat penyelidik lain yang memerlukan peralatan tersebut.

5. Akhir sekali, tahniah di atas usaha dan kejayaan pihak tuan dapat menyelesaikan projek ini dengan jayanya.

Sekian, terima kasih.

"BERKHIDMAT UNTUK NEGARA"

`Memastikan Kelestarian Hari Esok'

Yang menjalankan tugas,

RAH/ 1-1/3,k)

(Alyi A OTHMAN) Peno ng Pendaftar

Unit ngurusan Geran & Kontrak

(2)

LAPORAN AKHIR SKIM GERAN PENYELIDIKAN FUNDAMENTAL (FRGS)

Tajuk Projek : Release Profiles of Capsaicin from Various Edible Film Strips:

Dissolution Apparatus (in - Vitro) and Human Tongue (in - Vivo) Studies

No. Akaun : 203/PTEKIND/671199 s. k. Dekan Penyelidikan

Pelantar Sains Fundamental Pejabat Pelantar Penyelidikan Universiti Sains Malaysia Dekan

Pusat Pengajian Teknologi Industri Universiti Sains Malaysia

Ketua Pustakawan

Perpustakaan Hamzah Sendut Universiti Sains Malaysia Penolong Bendahari Kanan Unit Kumpulan Wang Penyelidikan Jabatan Bendahari

Universiti Sains Malaysia Pegawai Sains

Pelantar Sains Fundamental Pejabat Pelantar Penyelidikan Universiti Sains Malaysia

Disampaikan satu salinan laporan akhir projek untuk simpanan Perpustakaan Mohon kerjasama pihak puan untuk menguruskan penutupan akaun projek selewat-lewatnya pada 31 Disember 2011 dan mohon kemukakan satu salinan penyata kewangan terakhir ke Pejabat ini untuk tujuan rekod

AO/MIS

FAGS -kamGUa indulNaporan akhintutup akaun

(3)

F02-'70

BORANG FRGS a P3(R)

FINAL REPORT

,. FUNDAMENTAL RESEARCH GRANT SCHEME (FRGS)

Laporan Akhir Skim Geran Penyelidikan Asas (FRGS) IPT Pindaan 1/2010

}Wi

kl/Ari.

RESEARCH TITLE :Release profiles of capsaicin from various edible vitro) and human tongue (in-vivo) studies

Tajuk Penyelidikan

PROJECT LEADER : Azhar Mat Easa Ketua Projek

PROJECT MEMBERS : 1. Foo Wan Teck (including GRA) 2. Li Ling Yun Ahli Projek

film st ' • • solution

ON%

O

ite ,.,..

1111

-.... N.,

C.) •Z-(4/

4₄₄ •k' ,_--• ..-

litt -4.: ci) c.5',.

apparatus (in-

6) i I

L

---- - - — ---- _ , ---

) E c'' aggclr i'' b,

----, —

,I, m,

1-4.2 -1r-J, 'he-4 wiS'.... -eiti4NL.

Project progress according to milestones achieved up to this

period 0 - 50% 51 - 75% 76 - 100%

Percentage X

.,-.,..

. RESEAL C _axarliir6UTPUT

PUT

Number of articles/ manuscripts/

books Indexed Journal Non-Indexed Journal

(Please attach the First Page of

Publication) None; three under preparations None

Conference Proceeding International National

the First Page

(Please attach of

Publication) None None

Intellectual Property

(Please specify) None

v. - _, §‘ . .',41` ^1:-R. 4 Lr17,fitN %, ''''''-‘ .5,•=e1 , 4v ' - ,

.,

§

' .

HUMAN-,CAPITALPEVELOPMENT,,,, _ . _

,,, , ^z. .,-, -,, , _ __ ,

Human Capital Number Others

(please specify) On-going Graduated

Citizen Malaysian Non

Ma laysian Malaysian Non Malaysian

PhD Student 1

Master Student 1

Undergraduate Student 1

Total 1 1 1 0

(4)

EXPENDITURE Perbelanjaan

Budget Approved (Peruntukan diluluskan) Amount Spent (Jumlah Perbelanjaan) Balance (Baki)

Percentage of Amount Spent (Peratusan Belanja)

C • RM 58 000

RM 55 620.62 : RM 2379.38

96 %

RESEARCH AVITIEtittHAi D-O_NTOIB T EIVAWSIDIEVEMPINGSOW ND

[4137.10: 71 goo, o toiwgtiliegoetwv,:cio;

The deviation of project from the original plan due to the late disbursement of fund, and insufficient funding provided by the grant provider. The fund was not sufficient for us to purchase the dissolution apparatus, thus a substantial amout of the fund was used to instead purchase an alternative device that could be used to assess breakdown properties of gels.

.,Tg•-c:6:driⁿ ',Wid RIX-006s trcAovorp-firfii ti-ftWhriogitor:4)

The project was restructured with emphasis on structural breakdown analysis using the multiple extrusion cell (MEC) to replace the dissolution apparatus. The MEC unit worked well and able to generate quite an impressive amount of data on structural breakdown of gels and noodles to mimick the oral processing of the mouth. There are three manuscripts under preparation.

F

(5)

IR ES EARC HIABSTRAQiiir(o.t Wye hani

2

„4_11„OT:d!

011

O (AbtibkliTenyelidikan dakt elebthi200-138tah ffrketaan

(6)

First manuscript:

The relations between texture and breakdown patterns of bovine serum albumin (BSA), starch, gelatin, and gellan gels were investigated using texture profile analysis (TPA) and multiple extrusion cell (MEC) analysis.

TPA was conducted under ambient conditions whereas MEC analysis was carried out at 37°C with artificial saliva. Each type of gel displayed distinct textural characteristics as well as breakdown behaviours. In general, BSA gel was the hardest, strongest, and most elastic, thus requiring the highest amount of energy during extrusion cycles as compared to other gels. Although the amounts of work done (w1) for BSA and starch gels were similar, the breakdown of starch gel was faster (lower n 1) due to the action of a-amylase in artificial saliva. Gelatin gel was several times harder that gellan gel, but its breakdown was the fastest among all the gels due to its susceptibility to melt at 37°C. In conclusion, MEC analysis provided useful information on the breakdown behaviours of hydrocolloid gels in conditions that resemble oral processing.

Second manuscript:

The physical attributes (pH and colour), textural properties and cooking yield of five noodle formulations: typical formulation (control); with soy protein isolate (SPI); with soy protein isolate plus microbial transglutaminase enzyme (SPI/MTGase), with green banana pulp flour (GBPu) and with green banana peel flour (GBPe) were studied. The mechanical and textural properties of the noodles were assessed using firmness, tensile and texture profiles analyses whilst structural breakdown patterns were followed using multiple extrusion cell (MEC) with added artificial saliva. In general, the substitution of different ingredients in the formulation had affected the overall properties of the noodles. Among all the noodles, SPI/MTGase noodle showed significantly (P < 0.05) higher level in all the mechanical and textural parameters. Hence, it required the higher level of work to breakdown the noodle structure. GBPu and GBPe noodles showed no

(7)

significant difference for most of the mechanical and textural parameters. Therefore, the breakdown patterns for these noodles were similar to the control noodle.

Third manuscript:

Chili powder enriched dough (CED) (lmg capsaicin/g) was sandwiched between two dough layers made from wheat flour, wheat flour plus Fibersym ® RW and wheat flour plus soy protein isolate (SPI) and microbial transglutaminase (MTGase). The three-layered doughs were processed to yield layered wheat flour noodles (LN-C), layered wheat flour- Fibersym® noodles (LN-F) and layered wheat flour-SPI-MTGase noodles (LN-S), respectively. There is no significant difference between the color values of 3 types of layered noodles. However, LN-S noodles exhibited the highest tensile strength, elasticity and capsaicin retainability as compared to LN-F and LN-C. Moreover, LN-S noodles exhibited the lowest in-vitro starch digestibility follow the order of LN-S < LN-F < LN-C noodles. These differences may be due to the cross-linking reaction between SPI and MTGase, which leads to improvement of protein gel texture and strength.

(8)

Date Tarikh

Project Leader's Signature:

Tandatangan Ketua Projek

3 -),Q)( .

Olt=;IInt

Name: Signature:

Nama: Tandatangan:

Date:

Tarikh:

(9)

LINIVERSITI SALNS. MAL, JABATA BEN-TARA}

KIIMIPTILAN W.A1-C(-3 FRCiS PENYATA PEF ELJAA F2-2,..D.:.; 30

r-4.AlvIA. PRO :

RELEASE FR0FILEs OF c .a,p5AICIN FROM VARIOUS FDIELE FILM ST1-7-dPS : APF-`'.ARATJ.1, TEMPOH : TAHUN

KETUA FRO,EK. FROFESOR MADYA AZHAR MAT ESA P.P.-TB-CP-401_061 INDUSTRI

AKAUN PT) PROJEK DONOR PERUNTLIKAIN PROJEK

PERBELANJAAN TERKUP1PUL P1,RU1 SEHINGGA THN LAW SE!

111 PTEKIND 671199 32:325.80 11,739.59

zzi PTEN1i4O 0711U9 Z,I37,120 0.00

226 RTEK1ND 671199 Z2,0013.00 0.00

227 PTEK1ND 671199 0.00 22,735 41

ZZ9 PTEICIND 67-1159 ,000.00 0.110

335 PThtçIND r 1199 11.00 16,000.00

58,000-00 50,475.00

SENARAI JUMLAti-JUMLAti KECIL

110 EtviOLUMEN 32325.0 11739.59

220 PERKHDMATAN DAN SEKALAr 2f.1,674.20 22 7. .35 4

3:50 .SET 0.00 ,00n .00

5E1,000.00 50.4Th 00

(10)

• ! / .--"! •

: • -

•

. • 71: i)E

T EPIPUI...

kW

FT. ,I1 : I rautc-Arl SEMASA

TA m r.-- tr. ri ti Ari 5 [MASA

1511.1 Y AKA IN SEMASA

FIELA rusk

SEMAS A

In AV, T.

PROJEK

73!.4. 59 20.586.21 0.00 0.00 0.00 205621

t3,0111 Z .7.7:7-4 .Z0 o.ou ^ri.F.M ⁰...M.3 Z ,1/74 .Z0

0.00 22,000.00 0.00 0.00 0.00 22,000110

735.41 -22,735.41 0.00 2,795_62 2,795.62 -25,531_03

0.00 1,600.00 0.00 2,350_00 2;350.00 -750.00

1,000.00 -16,000.00 0.00 0.00 0.00 -16,000.00

1,475.00 7,525.00 0.00 5,145_62 5,145.62 2,379.38

1,739.59 20,586.21 0.00 0.00 0.00 20,536.21

,75 .41 2,938.79 0.00 5,145.62 5,145.62 -2,206.83

-16,000.00

; ,000.00 0_00 0.00 0.00 -16,000100

,475.00 7,525.00 0.01) 5,14562 5,145.62 2,379.38