The present study was undertaken to analyze the impact of germination (NBG) and hydrothermal cooking (NBHTC) on the nutritional profile and physicochemical, functional and microstructural properties of Nitta bean (Parkia timoriana) (NBR) seeds. Results demonstrated that the highest crude protein and fat content could be found in NBG and NBHTC, whereas the ash content was significantly higher in NBG. Compared to NBHTC and NBR, NBG has higher emulsion capacity and stability, with values determined to be 58.33 ± 1.67 and 63.89 ± 2.67, respectively. In addition, the highest color intensity was also reported for NBG, followed by NBHTC and NBR. Likewise, NBG showed complete gel formation at a lower concentration (12 g/100 mL) than NBR flour (18 g/100 mL). Furthermore, structural changes in the lipid, protein, and carbohydrate molecules of NBG and NBHTC were evidenced by FTIR studies. Morphological changes were noticed in different samples during microscopic observations subjected to germination and hydrothermal treatment. In contrast to NBR and NBHTC, NBG showed the highest total polyphenol content, ORAC antioxidant, and DPPH radical scavenging activity, which demonstrated the potential utilization of Nitta bean flour as a natural plant-based protein source in food security product formulations.

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Manoj T. Kamble, Balu R. Chavan, Ataguba Gabriel, Txomin Azpeitia, Seema V. Medhe, Surangna Jain, and Rakesh R. Jadhav. 2014. Application of Moringa oleifera for Development of Sustainable and Biosecure Aquaculture. Aquacultura Indonesiana, 15 (2) : 64-73. As the global scenario is now changing towards the development of sustainable and bio-secured aquaculture by using of safe and ecofriendly products. This paper reviews the properties and applications of Moringa plant in aquaculture. The Moringa products have been shown to possess many properties that can apply in aquaculture. These properties include antimicrobial activity, larvicidal activity, piscicide, and, antifertility properties. The plant can also be used as a food supplement and as seafood preservative. The use of Moringa seed coat and pod husks as antimicrobial substances or as a medicinal plant have reported in shrimp where Penaeus indicus were found to protect from pathogenic Vibrio harveyi. There was also an evidence for cyanobactericidal activity of filtrate from crushed Moringa seeds that a protease inhibitor isolated. In conclusion, this review suggests that Moringa oleifera is a valuable plant that could be used for development of sustainable aquaculture

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Various seaweed sulfated polysaccharides have been explored for antimicrobial application. This study aimed to evaluate the antibacterial activity of the native Gracilaria fisheri sulfated galactans (NSG) and depolymerized fractions against the marine pathogenic bacteria Vibrio parahaemolyticus and Vibrio harveyi. NSG was hydrolyzed in different concentrations of H2O2 to generate sulfated galactans degraded fractions (SGF). The molecular weight, structural characteristics, and physicochemical parameters of both NSG and SGF were determined. The results revealed that the high molecular weight NSG (228.33 kDa) was significantly degraded to SGFs of 115.76, 3.79, and 3.19 kDa by hydrolysis with 0.4, 2, and 10% H2O2, respectively. The Fourier transformed spectroscopy (FTIR) and 1H− and 13C−Nuclear magnetic resonance (NMR) analyses demonstrated that the polysaccharide chain structure of SGFs was not affected by H2O2 degradation, but alterations were detected at the peak positions of some functional groups. In vitro study showed that SGFs significantly exerted a stronger antibacterial activity against V. parahaemolyticus and V. harveyi than NSG, which might be due to the low molecular weight and higher sulfation properties of SGF. SGF disrupted the bacterial cell membrane, resulting in leakage of intracellular biological components, and subsequently, cell death. Taken together, this study provides a basis for the exploitation and utilization of low-molecular-weight sulfated galactans from G. fisheri to prevent and control the shrimp pathogens.