Review article vitamin E: a multi-functional ingredient for health enhancement and food preservation

Chu, Chee Chin; Chew, Sook Chin; Liew, Wen Ching; Nyam, Kar Lin

doi:10.1007/s11694-023-02042-z

Cited by 10 publications

(3 citation statements)

References 62 publications

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“…Melengkapi dua vitamin tersebut, permen jelly "Previmin" juga menyuguhkan kandungan vitamin C dan vitamin E. Vitamin C berperan penting dalam meningkatkan penyerapan nutrisi, memperkuat sel darah putih untuk melawan patogen di dalam tubuh, dan mempromosikan produksi kolagen 31 . Di sisi lain, vitamin E berfungsi sebagai zat antioksidan yang melawan radikal bebas, menjaga keseimbangan hormon, memiliki sifat anti-inflamasi, dan diketahui memiliki potensi sebagai zat anti kanker 32 .…”

Section: Zat Gizi Mikronutrien Tabel 5 Kandungan Zat Gizi Mikronutrie...unclassified

Pengembangan Permen Jelly “Previmin” Multivitamin Mineral untuk Pencegahan Stunting

Ryveka,

Lestari,

Pratiwi

et al. 2024

AMNT

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Latar Belakang: Stunting merupakan kekurangan gizi kronis yang disebabkan oleh asupan gizi yang kurang dalam waktu cukup lama akibat pemberian makanan yang tidak sesuai dengan kebutuhan gizi. Pada wilayah DI Yogyakarta prevalensi stunting juga sudah mengalami penurunan dari 17,3% pada tahun 2021 menjadi 16,4% pada tahun 2022, akan tetapi angka tersebut masih belum mencapai target penurunan angka stunting menjadi 14%. Mulai tahun 2010, pemerintah Indonesia menjalankan program pemberian suplemen Taburia akan tetapi intervensi tersebut dirasa masih kurang efektif. Oleh karena itu, pada tahun 2017 dilakukannya inovasi pangan fungsional berupa permen jelly “Previmin” dengan fortifikasi Taburia dan prebiotik dalam bentuk FOS (Fruktooligosakarida) yang kaya akan kandungan prebiotik, vitamin, dan mineral, serta sudah dilakukannya uji coba pada anak PAUD dan TK. Kemudian pada tahun 2022, pembuatan permen jelly “Previmin” yang sama dikembangkan dengan skala lebih besar dan produksinya dilakukan di pabrik yang memiliki potensi perubahan kandungan gizi dan organoleptik. Tujuan: Untuk mengetahui ada atau tidaknya perubahan kandungan gizi dan organoleptik pada permen jelly “Previmin” yang telah dibuat dengan skala lebih besar pada pabrik. Metode: Proses produksi permen jelly ini dilakukan melalui kerjasama dengan produsen permen jelly, PT Natural Food Success, yang berlokasi di Bekasi, Jawa Barat. Penelitian ini menggunakan metode eksperimental yang dilakukan pada bulan November tahun 2022 di Kalurahan Sumberarum, Kapanewon Moyudan, Kabupaten Sleman, Yogyakarta untuk mengetahui uji organoleptik dan uji daya terima permen jelly “Previmin” pada balita. Sedangkan analisis kandungan gizi dilakukan di Laboratorium Penguji Balai Besar Standardisasi dan Pelayanan Jasa Industri Agro (BBSPJIA), Bogor, Jawa Barat. Hasil: Pelaksanaan uji organoleptik dan daya terima dilakukan di Kalurahan Sumberarum, Kapanewon Moyudan, Kabupaten Sleman, Yogyakarta yang diikuti oleh 59 pasang ibu dan balita. Untuk usia, mayoritas balita berusia 3 tahun 1 bulan hingga 4 tahun sebanyak 24 responden (40,7%). Berdasarkan hasil kuesioner dari 59 responden, rata-rata uji organoleptik permen jelly “Previmin” adalah 5,44 untuk indikator warna, 5,20 untuk indikator aroma, 5,44 untuk indikator rasa, dan 5,24 untuk indikator tekstur. Kemudian dari 59 responden, mayoritas responden sebanyak 44 responden (75%) mampu menghabiskan produk sampel permen jelly “Previmin” yang diberikan dan sebanyak 36 responden (61%) tidak mengonsumsi multivitamin sejenis. Selanjutnya, untuk kandungan gizi makronutrien, mikronutrien, logam berat, dan cemaran mikrobia mayoritas sudah memenuhi standar yang ditentukan kecuali lemak jenuh, vitamin B6, asam folat, dan selenium. Kesimpulan: Mayoritas balita menyukai dan mampu menghabiskan permen jelly “Previmin” yang dibuat dengan skala lebih besar di pabrik. Terdapat beberapa kandungan zat gizi yang melebihi standar seperti lemak jenuh, vitamin B6, asam folat, dan selenium akan tetapi hal tersebut tidak akan berbahaya bagi tubuh selagi konsumsi permen jelly “Previmin” sesuai dengan anjuran konsumsi yaitu 2 hari sekali, maksimal 3 butir permen dalam sehari.

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Section: Zat Gizi Mikronutrien Tabel 5 Kandungan Zat Gizi Mikronutrie...unclassified

Pengembangan Permen Jelly “Previmin” Multivitamin Mineral untuk Pencegahan Stunting

Ryveka,

Lestari,

Pratiwi

et al. 2024

AMNT

View full text Add to dashboard Cite

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“…Tocopherols are widely used in the food industry as natural antioxidants to extend the shelf life of products and prevent lipid oxidation. 17 Incorporating rice leaf-derived tocopherols into food formulations can enhance their nutritional and functional properties. In the cosmetic industry, tocopherols are valued for their antioxidant and skinprotective properties.…”

Section: -Tocopherol Content In Rice Leavesmentioning

confidence: 99%

Bioactive Compounds and their Antioxidant Activities in the Ethanol Extract from Rice Leaves (Oryza sativa L.) of Different Varieties

2024

TJNPR

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This article presented a comprehensive analysis of the polyphenol, chlorophyll, tocopherol contents, and antioxidant activities in leaves of three rice varieties (Oryza sativa L. indica), named IR50404, Huyet Rong, and Nang Thom. The study aimed to investigate the potential antioxidant properties of these rice varieties for applications in the pharmaceutical, cosmetic, and food industries. The leaves of three rice varieties harvested at week 5 were collected and then extracted using ethanol as solvent. The results revealed significant variations in the levels of total polyphenols (ranging from 3.04 to 3.90 mg GAE/g of fresh leaf weight), total chlorophyll (1180-1315 µg/g of fresh leaf weight), and tocopherols (40.14 to 187.18 µg/g of fresh leaf weight) among the three varieties. Furthermore, in antioxidant assays, significant variations were observed among rice varieties in terms of their DPPH and ABTS radical scavenging activities, ranging from 19.03 to 21.66 µmol TE/g leaf fresh weight and from 18.77 to 23.33 µmol TE/g leaf fresh weight, respectively. The IR50404 variety was found to exhibit superior potential in terms of bioactive compounds, DPPH, and ABTS radical scavenging activities compared to the other varieties. These findings suggest that certain rice varieties possess considerable antioxidant activity in their leaves, making them promising candidates for applications in the pharmaceutical, cosmetic, and food industries. The identification of these antioxidant-rich rice varieties paved the way for the development of natural antioxidant formulations and functional food products.

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“…Comparatively, the scallop adductor muscle wrapped with Ge/Dx/1.2 film exhibited lower upward trends in TBARS values compared to the unpackaged and Ge/Dx groups, indicating that the Ge/Dx/1.2 film effectively prevented the lipid oxidation of scallop adductor muscle. This antioxidant effect was related to the antioxidant Toc, which can quench free radicals such as alkyl radicals and peroxyl radicals produced during lipid oxidation (Chu et al, 2023).…”

Section: Preservation Effects Ofmentioning

confidence: 99%

Gelatin/dextran active films incorporated with cinnamaldehyde and α‐tocopherol for scallop (Patinopecten yessoensis) adductor muscle preservation

Fan,

Yue,

Zhai

et al. 2024

Journal of Food Science

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Scallops are rich in eicosapentaenoic acid (EPA) and docosahexaenoic acid but perishable due to their microbial growth and lipid oxidation. In this study, gelatin/dextran films containing cinnamaldehyde and α‐tocopherol (0% + 0%, 0.3% + 0.3%, 0.6% + 0.6%, 0.9% + 0.9%, and 1.2% + 1.2%, w/w) as active fillers were developed by solution casting method, and their preservation effects on scallop adductor muscle refrigerated at 4°C for 0, 3, 6, 9, and 12 days were evaluated. Inclusion of the two active fillers did not influence the thermal stability of the films but created heterogenous and discontinuous film microstructure and increased the film hydrophobicity. Increase in the concentrations of active fillers lowered the mechanical properties and water vapor permeability of the films but increased their crystallinity, thickness, water contact angle, opacity, antibacterial property, and antioxidant property. The longest release times for both cinnamaldehyde and α‐tocopherol were found in 95% (v/v) ethanol solution. The gelatin/dextran films containing 1.2% (w/w) of active fillers (Gelatin [Ge]/Dextran [Dx]/1.2 film) improved the chemical stability of refrigerated scallop adductor muscle. The total viable count (TVC) of the unpackaged scallop adductor muscle exceeded the recommended limit of 7 lg CFU/g on day 6 (7.07 ± 0.50 lg CFU/g), whereas the TVC of the Ge/Dx/1.2 film‐packaged scallop adductor muscle was still below the limit on day 9 (5.60 ± 0.50 lg CFU/g). Thus, the Ge/Dx/1.2 film can extend the shelf life of refrigerated scallop adductor muscle by at least 3 days. Overall, the developed gelatin/dextran active packaging films are promising for the preservation of aquatic food products.

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Review article vitamin E: a multi-functional ingredient for health enhancement and food preservation

Cited by 10 publications

References 62 publications

Pengembangan Permen Jelly “Previmin” Multivitamin Mineral untuk Pencegahan Stunting

Pengembangan Permen Jelly “Previmin” Multivitamin Mineral untuk Pencegahan Stunting

Bioactive Compounds and their Antioxidant Activities in the Ethanol Extract from Rice Leaves (Oryza sativa L.) of Different Varieties

Gelatin/dextran active films incorporated with cinnamaldehyde and α‐tocopherol for scallop (Patinopecten yessoensis) adductor muscle preservation

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