The use of bacterial probiotic metabolite-based active-packaging and coatings is an innovative approach that has gained widespread attention worldwide. Additionally, its utilization can lead to improvements in qualities and properties of food products. This study was aimed to develop a food spoilage prevention system using active food packaging and coating material in preventing food spoilage while increasing its shelflife. The materials used were bacterial cellulose (BC) based bioplastics fortified with fermented soymilk extracts (FSME) using Lactobacillus acidophilus as the producer of the antimicrobial and antioxidant agents. Moreover, the applications of FSME containing probiotic bacterial metabolites are discussed to highlight their efficacy in enhancing the quality and shelf life of food products.The antimicrobial test showed that the FSME could inhibit the growth of pathogenic microbial cultures at minimum inhibitory concentration (MIC) of 10% (v/v) as shown by clear zones, around colonies of E. coli (14.33±0.58 mm), S. aureus (18.33±6.03 mm), S. Typhimurium (11.67±1.15 mm), L. monocytogenes (11.33±2.31 mm), and B. cereus (13.33±3.06 mm). Meanwhile the results of IC50 for antioxidant activity test (µg/mL) indicated that the FSME showed radical scavenging activity against DPPH at approximately 75.27±2.552 (2.5%, v/v), 55.00±0.791 (5.0%, v/v), 43.17±1.603 (7.5%, v/v) and 15.05±0.346 (10%, v/v), respectively. The shelflife of strawberries coated with the active food coating using the bioplastic fortified with FSME showed an increase in shelf life of 14 days at 4°C. The overall results indicated that the use of BC based bioplastics fortified with FSME can play an important role in preventing premature spoilage and increasing the shelf life of food products.

This research investigates the interplay between culinary diversity, tourism events, destination image, and tourist expenditures in Central Lombok Regency, Indonesia. A quantitative approach utilizing Partial Least Squares Structural Equation Modeling (PLS-SEM) was employed to analyze data gathered from domestic and international tourists. Hypothesis testing revealed significant positive relationships between culinary diversity and tourist expenditures, tourism events and tourist expenditures, culinary diversity and destination image, tourism events and destination image, as well as indirect effects through destination image on tourist expenditures. The result highlights the economic importance of diverse culinary experiences and engaging events in driving tourism revenue, shaping destination image perceptions, and influencing tourists' spending behaviors. The study underscores the need for integrated destination management strategies to leverage Central Lombok's cultural and gastronomic assets for sustainable tourism development.

Cassava is one of the most important staple crops worldwide. However, cassava flour needs to meet the high-quality requirements in terms of physicochemical characteristics. The present study was designed to investigate properties of fortified cassava flour produced from co-processing of modified cassava flour with poly-glutamic acid (PGA) derived from protein of beans that had been fermented by Bacillus natto. Proximate analysis, cyanide content, swelling power, solubility, and viscosity of modified cassava flour (MCF) which was fortified with poly-glutamic acid (PGA) was found to indicate improvements as compared to the native flour. The modified flours were further investigated for their physicochemical properties after addition of poly- -glutamic acid ( -PGA) at different levels. All flour samples showed no significant (p>0.05) differences in terms of lightness (L*), while greenness to redness (a*) of native flours was significantly (p<0.05) higher than modified flours with -PGA. There were significant (p<0.05) differences in the swelling power and solubility measured at various temperatures. From the pasting profiles, there were significant (p<0.05) increases in peak viscosity, final viscosity and pasting temperature of cassava flours due to addition of -PGA. Observation by scanning electron microscopy (SEM), pronounced cracks were observed in starch granules indicative of enzyme attack. It indicated that starch granules of modified and fortified cassava flour were depolymerized by enzymatic hydrolysis which led to cause change and degrade exterior surface of the granules within corrosion via pores of small granules.

The hydrolyzed form of collagen demonstrates various biological activities that are absent in its native structure. Enzymatic hydrolysis is frequently utilized to generate collagen hydrolysate from different animal tissues. However, the application of microbial proteases in this process is not widely documented. The resulting peptide fractions can vary considerably based on the collagen source and the specific enzymes employed. Extracting crude enzymes from microbial sources, which tend to be more economical than commercial proteases, has shown considerable promise for liberating bioactive peptides from collagen. Furthermore, the functional characteristics of the resulting hydrolysate can be improved by selecting appropriate enzymes and optimizing hydrolysis conditions. Despite this potential, the use of microbial proteases for such applications remains largely underexplored. This study intends to identify local microbial protease sources for the preparation of collagen hydrolysate from barramundi fish skin. The collagen hydrolysis process will be evaluated based on physicochemical parameters, including the degree of hydrolysis, hydroxyproline content, morphological analysis via scanning electron microscopy (SEM), and identification of chemical structure using Fourier Transform Infrared (FTIR) spectroscopy. Additionally, the biological activity, particularly the antioxidative potential of the collagen hydrolysate, will be assessed. The effectiveness of collagen hydrolysis using microbial proteases derived from bacterial and fungal sources will be compared with that of commercial proteases.

Biowastes from food processing industries, such as pineapple peels, cause environmental issues due to their high nitrogen, phosphorus, macronutrients, and water contents. However, these biowastes also contain valuable bioproducts like pectin, which is widely used in the food industry as a thickener, emulsifier, stabilizer, and gelling agent. Conventional pectin extraction method requires prolonged processing at high temperatures, leading to thermal degradation of pectin molecules. To address this, the current study optimized pectin extraction from pineapple peels in acidic solution using microwave-assisted method. Response surface methodology (RSM) was applied to determine the optimal extractions, considering pH of acetic acid solution (2, 3, and 4), extraction time (2, 3, and 4 min), and microwave power (270, 360, and 700 W). The highest pectin yield (0.53 %) was obtained at 3 minutes of extraction, 270 W microwave power, and pH 4 of the acetic acid solution. The extracted pectin was analyzed for its degree of esterification, and its structural characteristics were compared with commercial pectin using FTIR with KBr method, revealing no significant differences. These comparable characteristics confirm that the microwave-assisted method is an efficient alternative for pectin extraction, offering a faster and more sustainable approach with potential applications in the food industry.

His study explores the key factors influencing local entrepreneurs in Sabah and Selangor states in selling traditional food. Twenty (20) informants from various business categories are identified and interviewed using a qualitative method. The transcript interview is being analysed to develop code and theme. Results showed there are two (2) themes that have been identified: 1) criteria for traditional food (cooking method, flavour, and originality) and 2) demand for traditional food (history, origin of food). Findings show the key factors that drive local entrepreneurs to develop distinctive attractions and become new tourism destinations, especially in traditional food areas