Antioxidant activity of a mixture of water-soluble tempeh extract with whey powder that has undergone a Maillard reaction
Antioxidant activity of a mixture of water-soluble tempeh extract with whey powder
Keywords:
Antioxidant activity, Maillard reaction, Water-soluble tempeh extract, Whey powderAbstract
High amino acid content in tempeh and lactose in whey powder can be combined to perform Maillard reaction. So, it can be used to produce functional food products. This is caused by the formation of Amadori and melanoidin as water-soluble compounds which are reported to have high antioxidant capacity and produce a preferred flavor. The general objective of the study was to obtain an optimum process condition in a mixture of water soluble tempeh extract and whey powder with the highest antioxidant capacity (100 mL). The research method was carried out in three stages, namely (i) optimation condition of the Maillard reaction between water soluble tempeh extract and whey powder (concentration of whey powder and pH reaction) (ii) optimation of temperature and time for reaction, and also study kinetics of Maillard reactions that occur based on changes in antioxidant capacity, (iii) analysis an optimal mixture of water soluble tempeh extract and whey powder that has undergone a Maillard reaction. The analysis of the antioxidant activity was carried out using DPPH method, browning intensity, and color analysis using chromameter. The results of the analysis of antioxidant activity showed that the mixture ratio of water-soluble tempeh extract with whey powder 5 % b/v (100 mL), reacted at 100 °C and pH 5 for 90 minutes can increase the antioxidant activity of the mixture from 67,91 ± 2,62 % to 89,89 ± 0,17 %. That concludes as the optimum condition for Maillard reaction between water-soluble tempeh extract and whey powder.
References
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Chang, C., Hsu, C., Chou, S., Chen, Y., Huang, F., & Chung, Y. 2009. Effect of fermentation time on the antioxidant activities of tempeh prepared from fermented soybean using Rhizopus oligosporus. International Journal of Food Science & Technology, 44(4), 799-806.
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Chegeni, G., & Taheri, M. 2013. whey powder: process technology and physical properties: a review. Middle-East Journal of Scientific Research, 13(10), 1377-1387.
Chen, C.C., Shih, Y.C., Chiou, P.W.S., & Yu, B. 2010. Evaluating nutritional quality of single stage- and two stage-fermented soybean meal. Asian-Australasian Journal of Animal Sciences, 23(5), 598–606.
Fardiaz, D., Dedin, F.R., Apriyantono, A., & Andarwulan, N. 2006. Isolasi dan karakterisasi melanoidin kecap manis dan peranannya sebagai antioksidan. Jurnal Teknologi dan Industri Pangan, 17(3), 204-213.
Fibri, D.L.N., & Frøst, M.B. 2019. Indonesian millennial consumer’s perception of tempe and how it is affected by product information and consumer psychographic traits. Food Quality and Preference, 80, 1-32.
Gibbs, B.F., Zougman, A., Masse, R., & Mulligan, C. 2004. Production and characterization of bioactive peptides from soy hydrolysate and soy-fermented food. Food Research International, 37(2),123-131.
Guo, Y., Pan, D., & Tanokura, M. 2009. Optimisation of hydrolysis conditions for the production of the angiotensin-I converting enzyme (ACE) inhibitory peptides from whey protein using response surface methodology. Food Chemistry, 114, 328 – 333.
Han, L., Li, F., Yu, Q., & Li, D. 2017. In vitro antioxidant and cytoprotective properties of Maillard reaction products from phloridzin-amino acid model systems. Journal of the Science of Food and Agriculture, 98(2), 590-597.
Haron, H., & Raob, N. 2014. Nutrition and food changes in macronutrient, total phenolic and anti-nutrient contents during preparation of tempeh. Journal of Nutrition & Food Sciences, 4(2), 1-5.
Hashiba, H. 1982. The browning reaction of amadori compounds derived from various sugars. Agricultural and Biological Chemistry, 46(2), 547-548.
Herawati, D.A., & Wibawa, D.A.A. 2011. Pengaruh konsentrasi susu skim dan waktu fermentasi terhadap hasil pembuatan soyghurt. Jurnal Ilmiah Teknik Lingkungan, 1(2), 48-58.
Hodge, J.E. 1953. Chemistry of browning reactions in model systems. Journal of Agricultural and Food Chemistry, 1(15), 928–943.
Hull, P. 2010. Glucose Syrups: Technology and Applications. Chichester(UK): John Wiley & Sons, Ltd.
Hwang, I.G., Kim, H.Y., Woo, K.S., Lee, J., & Jeong, H.S. 2011. Biological activities in sugar amino acid model system. Food Chemistry, 126(1), 221-227.
Illanes, A. 2011. Whey upgrading by enzyme biocatalysis. Electronic Journal of Biotechnology, 14(6), 1–28.
Jing, H., & Kitts, D.D. 2004. Antioxidant activity of sugar-lysine Maillard reaction products in cell free and cell culture systems. Archives of Biochemistry and Biophysics, 429(2), 154-163.
Karseno, Erminawati, Yanto, T., Setyowati, R., & Haryanti, P. 2018. Effect of pH and temperature on browning intensity of coconut sugar and its antioxidant activity. Food Research, 2(1), 32-38.
Kucükboyaci, N., Ilginer, Ö., Torul, H., Tamer, U., Adigüzel, N., Ban?, B., & Köro?lu, A. 2014. Quantitative determination of isoflavones by HPLC-UV method and antioxidant activity of Trifolium longidentatum. Turkey Journal of Pharmacy Science, 11(2), 185-194.
Kuligowski, M., Paw?owska, K., Kuligowska, I.J., & Nowak, J. 2017. Isoflavone composition, polyphenols content and antioxidative activity of soybean seeds durin g tempeh fermentation. CyTA - Journal of Food, 15(1), 27-33.
Kiers, J., Van laeken, A.E.A., Rombouts, F., & Nout, M.J. 2000. In vitro digestibility of Bacillus fermented soya bean. International Journal of Food Microbiology, 60(2-3), 163–169.
Kiers, J.L., Meijer, J.C., Nout, M.J.R., Rombouts, F.M., Nabuurs, M.J.A., & van der Meulen, J. 2003. Effect of fermented soya beans on diarrhoea and feed efficiency in weaned piglets. Journal of Applied Microbiology, 95(3), 545–552.
Kustyawati, M.E. 2009. Kajian peran yeast dalam pembuatan tempe. Agritech, 29(2), 64-70.
Kustyawati, M.E., Nawansih, O., & Nurdjanah, S. 2017. Profile of aroma compounds and acceptability of modified tempeh. International Food Research Journal, 24(2), 734-740.
Laidler, K.J. 1987. Analysis of kinetic results (3rd ed.). Chemical kinetics. New York(US): Harper & Row Publisher.
Liu, C.F., & Pan, T.M. 2011. Beneficial effects of bioactive peptides derived from soybean on human health and their production by genetic engineering. IntechOpen. 311-328.
Liu, S.C., Yang, D.J., Jin, S.Y., Hsu, C.H., & Chen, S.L. 2008. Kinetics of color development, pH decreasing, and anti-oxidative activity reduction of Maillard reaction in galactose/glycine model systems. Food Chemistry. 108:533-541.
Lowry, O.H., Rosebrough, N.J., Farr, A.L., & Randall, R.J. 1951. Protein measurement with the folin phenol reagent. Journal of Biological Chemistry, 193(1), 265-275.
Maillard, M.N., Billaud, C., Chow, Y.N., Ordonaud, C., & Nicholas, J. 2007. Free radical scavenging of polyphenoloxidase activity and copper chelating properties of model Maillard systems. LWT - Food Science and Technology, 40, 1434-1444.
Motarjemi, Y. 2002. Impact of scale fermentation technology on food safety in developing countries. International Journal of Food Technologgy, 75, 213-229.
Müller, V. 2008. Bacterial fermentation. In: Encyclopedia of Life Sciences (ELS). Chichester(UK): John Wiley & Sons, Ltd.
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2021-12-20
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Sitanggang, A. B., Firdausi, N. Z. ., & Budijanto, S. (2021). Antioxidant activity of a mixture of water-soluble tempeh extract with whey powder that has undergone a Maillard reaction: Antioxidant activity of a mixture of water-soluble tempeh extract with whey powder. Future of Food: Journal on Food, Agriculture and Society, 9(5). Retrieved from https://thefutureoffoodjournal.com/manuscript/index.php/FOFJ/article/view/410
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