Dr Taiwo Akanbi
School of Environmental and Life Sciences
- Phone:(02) 43484117
Dr. Taiwo Akanbi is a lecturer in the Department of Food Science and Human Nutrition. He holds a Bachelor of Science (BSc) degree in Food Science and Technology; a Master of Science (MSc) degree in Food Biotechnology, and a Ph.D. in Food Chemistry and Biotechnology.
Since finishing his Ph.D. at Deakin University, Australia, Taiwo has developed methods for recovery, concentration, and stabilization of natural products from plants and marine organisms. He has been working on the use of enzymes to produce conjugates of bio-functional marine lipids and polyphenolic compounds that may be beneficial in the treatment and prevention of many inflammatory diseases. Taiwo also engages with the food industry and has carried out research on industrial food waste valorisation. He received an award for excellence in industry engagement and innovation. His research has also won awards nationally and internationally.
Key areas of research
Because of the growing health concerns over the use of chemically synthesised compounds in food, food industries are now turning to natural ingredients. I believe food scientists can help achieve this transition.
I have three main research foci:
Food Bioprocessing: The main focus is on the use of enzymes to generate valuable products.
Encapsulation for nutrient delivery: Developing smart encapsulation technologies for delivery of bio-functional ingredients
Food waste valorization: The main focus is on the recovery, stabilisation, and utilisation of high-value compounds from food wastes
The following projects are available. Contact me if you are interested.
1. Novel strategies for extraction of bioactive compounds from food wastes
2. Winery waste valorisation
3. Encapsulation of bio-functional ingredients
- Doctor of Philosophy, Deakin University
- Master of Science (MSC), University of Putra - Malaysia
- Encapsulation for Nutrient Delivery
- Food Biotechnology
- Food Biotechnology,
- Food Enzymes
- Food Waste Valorisation
- English (Fluent)
- Yoruba (Mother)
Fields of Research
|300604||Food packaging, preservation and processing||30|
|310602||Bioprocessing, bioproduction and bioproducts||30|
|Title||Organisation / Department|
|Lecturer||University of Newcastle
School of Environmental and Life Sciences
|Lecturer||University of Newcastle
School of Environmental and Life Sciences
|Dates||Title||Organisation / Department|
|1/2/2017 - 20/1/2020||
Industry Research Fellow (with lecturing role)
Industry Research Fellow
School of Life and Environmental Sciences
|1/3/2015 - 1/2/2017||
Postdoctoral Research Fellow
Postdoctoral Research Fellow
|6/10/2014 - 2/3/2015||
Associate Research Fellow
Associate Research Fellow
|7/7/2008 - 1/2/2010||
Research Assistant (Tutor)
Tutor Role plus research
|Universiti Putra Malayaia
Award for Excellence in Industry Engagement and Innovation
Introduction to Food Science and Technology
School of Environmental and Life Sciences, University of Newcastle
|Lecturer||16/7/2021 - 16/8/2021|
Functional Foods and Health Claims
School of Environmental and Life Sciences, Faculty of Science, The university of Newcastle, Australia
Functional Foods and Health Claims - FSHN3070
|Lecturer||1/2/2021 - 1/2/2049|
For publications that are currently unpublished or in-press, details are shown in italics.
Chapter (8 outputs)
Akanbi T, Dare K, Aryee A, 'High-Value Products from Cereal, Nuts, Fruits, and Vegetables Wastes', Byproducts from Agriculture and Fisheries Adding Value for Food, Feed, Pharma and Fuels, John Wiley & Sons, New Jersey, USA (2020)
Akanbi T, Shehu I, Wyatt V, Aryee A, 'Fruit, Nut, Cereal, and Vegetable Waste Valorization to Produce Biofuel', Byproducts from Agriculture and Fisheries Adding Value for Food, Feed, Pharma and Fuels, John Wiley & Sons, New Jersey, USA (2020)
|2019||Akanbi T, Timilsena Y, Dhital S, 'Bioactives from Millet: Properties and Effects of Processing on Bioavailability', Bioactive Factors and Processing Technology for Cereal Foods, Springer, Singapore (2019)|
Wang B, Akanbi TO, Agyei D, Holland BJ, Barrow CJ, 'Coacervation Technique as an Encapsulation and Delivery Tool for Hydrophobic Biofunctional Compounds', Role of Materials Science in Food Bioengineering 235-261 (2018)
Coacervation between proteins and other polymers such as polyphosphates and polysaccharides is of interest for both research and industrial applications due to the increasing dema... [more]
Coacervation between proteins and other polymers such as polyphosphates and polysaccharides is of interest for both research and industrial applications due to the increasing demands of the consumers for the food products prepared using natural ingredients. Consequently, coacervation technology has been investigated and used for the stabilization of susceptible biofunctional food ingredients against oxidation and/or degradation, with the benefit of masking undesired flavors and enhancing their controlled-release behavior. Compared with spray drying which is the most widely used microencapsulation technique, complex coacervation has advantages including high encapsulation efficiency (up to 99%), high loading of the "core" material (>50%) and significantly improved controlled-release characteristics. This chapter focuses on the utilization of coacervation techniques for encapsulating and stabilizing various oxidatively unstable biofunctional food ingredients. Discussion will center upon factors affecting the entire preparation of microencapsulation products, from the design of the delivery system, selection of the appropriate "shell" material to the crosslinking of the encapsulant. Characterization of the final microcapsules and applications of coacervation technology in the food industry will also be discussed.
Akanbi TO, Barrow CJ, 'Enzymatic production of antioxidants and their applications', Encyclopedia of Food Chemistry 92-96 (2018)
Chemically synthesised antioxidants including butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), tert-butylhydroquinone (TBHQ) and propyl gallate (PG) are widely used... [more]
Chemically synthesised antioxidants including butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), tert-butylhydroquinone (TBHQ) and propyl gallate (PG) are widely used to preserve foods against oxidative deterioration. However, because of the growing health concerns over the use of synthetic antioxidants in food, preference is shifting towards natural alternatives. Many natural antioxidants exhibit better solubility in aqueous media than in lipid-based media and this limits their effectiveness in non-aqueous media. Therefore, to extend the applications of natural antioxidants in a broad range of systems including fats, oils and cosmetic formulations, their structures have to be modified to increase their lipophilicity. Structural modifications can be achieved chemically or enzymatically, however, enzymatic modifications are preferred because of the mild conditions required and because this is considered a natural process in some regulatory jurisdictions. This module describes the enzymatic modification of natural antioxidants to expand their range of applications. Their use in stabilizing fats and oils are also discussed.
Aryee ANA, Agyei D, Akanbi TO, 'Food for oxidative stress relief: Polyphenols', Encyclopedia of Food Chemistry 392-398 (2018)
Oxidative stress has been implicated in the pathologies of many metabolic, inflammatory, cardiovascular, and neurodegenerative diseases leading to morbidity and mortality. While t... [more]
Oxidative stress has been implicated in the pathologies of many metabolic, inflammatory, cardiovascular, and neurodegenerative diseases leading to morbidity and mortality. While the mechanism remains unclear, overwhelming evidence point to uncontrolled formation of highly reactive oxygen species (ROS) and nitrogen species (RNS), and decrease production and availability of endogenous antioxidants or both. These changes cause cellular and tissue damages associated with oxidative stress-related diseases. Over the years, pharmacological remedies using antioxidant therapy have been applied to correct the triggers of these diseases, albeit with considerable risk and side effects. Current interest in the old paradigm of food as medicine is increasingly becoming mainstream. Thus, certain food sources with health benefits beyond their nutritional value, known as nutraceuticals, which exhibit antioxidant properties may constitute a new therapeutic strategy to target oxidative stress. This paper highlights the potential role of food polyphenols in the new paradigm. The antioxidative effect of polyphenols may include; preventing the generation of ROS and RNS, and scavenging reactive radicals. Nutraceuticals as alternative antioxidant therapy to conventional approaches to prevent, slow, manage and prevent oxidative stress may be the way forward.
Agyei D, Akanbi TO, Oey I, 'Enzymes for use in functional foods', Enzymes in Food Biotechnology: Production, Applications, and Future Prospects 129-147 (2018)
Enzymes are ubiquitous catalytic biomolecules responsible for the conversion of one biological compound to another. Compared with conventional organic synthesis, enzymes are more ... [more]
Enzymes are ubiquitous catalytic biomolecules responsible for the conversion of one biological compound to another. Compared with conventional organic synthesis, enzymes are more environmentally friendly, more sustainable, and offer better selectivity for substrates. Enzymes are therefore widely used in many biotechnological applications including the production of functional foods and ingredients. Functional foods, or foods with health benefits beyond nutrition, have aroused the interest of consumers, clinicians, and food manufacturers, owing to the role they play in promoting health. The discovery and characterization of enzymes for use in the production of functional foods have also attracted much research attention. In this chapter, we explore the role of enzymes in the production of functional foods. Specifically, we have described the biochemistry and catalytic behaviors of proteases, lipases, and glycosidases in the release of bioactive compounds, respectively, from three major food nutrient groups; namely proteins, lipids, and carbohydrates. The exploitation of these enzymes for the development of novel functional foods is therefore discussed.
Akanbi TO, Agyei D, Saari N, 'Food enzymes from extreme environments: Sources and bioprocessing', Enzymes in Food Biotechnology: Production, Applications, and Future Prospects 795-816 (2018)
Extremozymes are a group of enzymes derived from extremophilic microorganisms that can thrive under extreme conditions, such as very low/high pH, temperature, pressure, and salini... [more]
Extremozymes are a group of enzymes derived from extremophilic microorganisms that can thrive under extreme conditions, such as very low/high pH, temperature, pressure, and salinity. The entire proteome of extremophiles is well adapted to survival in unusual environments, and this characteristic makes extremozymes more favorable for processing at other-than-usual conditions as compared with typical mesophilic enzymes that would be denatured under extreme conditions. These enzymes therefore offer new opportunities for processing and biocatalysis in the food industry. This chapter focuses on the different sources and categories of enzymes expressed by extremophiles in environments such as hot springs, Antarctic seawater, saline soils, and hydrothermal vents. Methods of expression, purification, and characterization of these enzymes are discussed, together with their potential applications in food using the processing of edible oils as an example.
|Show 5 more chapters|
Journal article (28 outputs)
Gunathilake T, Akanbi TO, Barrow CJ, 'Lipase-produced omega-3 acylglycerols for the fortification and stabilization of extra virgin olive oil using hydroxytyrosyl palmitate', Future Foods, 4 100045-100045 (2021)
Giwa SO, Akanbi TO, 'Mechanization of melon processing and novel extraction technologies: A short review', Scientific African, 9 (2020) [C1]
Giwa SO, Akanbi TO, 'A Review on Food Uses and the Prospect of Egusi Melon for Biodiesel Production', BioEnergy Research, 13 1031-1045 (2020) [C1]
Akanbi TO, Ji D, Agyei D, 'Revisiting the scope and applications of food enzymes from extremophiles', Journal of Food Biochemistry, 44 (2020) [C1]
Microorganisms from extreme environments tend to undergo various adaptations due to environmental conditions such as extreme pH, temperature, salinity, heavy metals, and solvents.... [more]
Microorganisms from extreme environments tend to undergo various adaptations due to environmental conditions such as extreme pH, temperature, salinity, heavy metals, and solvents. Thus, they produce enzymes with unique properties and high specificity, making them useful industrially, particularly in the food industries. Despite these enzymes' remarkable properties, only a few instances can be reported for actual exploitation in the food industry. This review's objectives are to highlight the properties of these enzymes and their prospects in the food industry. First, an introduction to extremophilic organisms is presented, followed by the categories and application of food enzymes from extremophiles. Then, the unique structural features of extremozymes are shown. This review also covers the prospective applications of extremozymes in the food industry in a broader sense, including degradation of toxins, deconstruction of polymers into monomers, and catalysis of multistep processes. Finally, the challenges in bioprocessing of extremozymes and applications in food are presented. Practical applications: Enzymes are important players in food processing and preservation. Extremozymes, by their nature, are ideal for a broad range of food processing applications, particularly those that require process conditions of extreme pH, temperature, and salinity. As the global food industry grows, so too will grow the need to research and develop food products that are diverse, safe, healthy, and nutritious. There is also the need to produce food in a sustainable way that generates less waste or maximizes waste valorization. We anticipate that extremozymes can meet some of the research and development needs of the food industry.
Xia Q, Akanbi TO, Wang B, Li R, Liu S, Barrow CJ, 'Investigation of enhanced oxidation stability of microencapsulated enzymatically produced tuna oil concentrates using complex coacervation', FOOD & FUNCTION, 11 10748-10757 (2020) [C1]
Akanbi TO, Barrow CJ, 'Lipase-produced hydroxytyrosyl eicosapentaenoate is an excellent antioxidant for the stabilization of omega-3 bulk oils, emulsions and microcapsules', Molecules, 23 (2018)
In this study, several lipophilic hydroxytyrosyl esters were prepared enzymatically using immobilized lipase from Candida antarctica B. Oxidation tests showed that these conjugate... [more]
In this study, several lipophilic hydroxytyrosyl esters were prepared enzymatically using immobilized lipase from Candida antarctica B. Oxidation tests showed that these conjugates are excellent antioxidants in lipid-based matrices, with hydroxytyrosyl eicosapentaenoate showing the highest antioxidant activity. Hydroxytyrosyl eicosapentaenoate effectively stabilized bulk fish oil, fish-oil-in-water emulsions and microencapsulated fish oil. The stabilizing effect of this antioxidant may either be because it orients itself with the omega-3 fatty acids in the oil, thereby protecting them against oxidation, or because this unstable fatty acid can preferentially oxidise, thus providing an additional mechanism of antioxidant protection. Hydroxytyrosyl eicosapentaenoate itself was stable for one year when stored at -20 ¿C.
Akanbi TO, Barrow CJ, 'Compositional Information Useful for Authentication of Krill Oil and the Detection of Adulterants', Food Analytical Methods, 11 178-187 (2018)
Nuclear magnetic resonance (NMR) spectroscopy and chromatography, particularly thin layer chromatography with flame ionisation detector (TLC-FID), were used to investigate fish oi... [more]
Nuclear magnetic resonance (NMR) spectroscopy and chromatography, particularly thin layer chromatography with flame ionisation detector (TLC-FID), were used to investigate fish oil adulteration of krill oil with ethyl esters and triacylglycerol. Natural krill oil has higher levels of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in phospholipid than in triacylglycerol and so high levels of these omega-3 fatty acids in krill oil triacylglycerol was indicative of adulteration. Carbon (13C) NMR detected adulteration of krill oil with 10% or more anchovy oil, while TLC-FID detected levels as low as 1% adulteration with EPA ethyl esters. However, positional distribution of EPA and DHA, as determined using 13C NMR, was similar for both fish oil and krill oil, indicating that positional distribution cannot be used to show adulteration. Phosphorous (31P) NMR spectroscopy can show adulteration with low cost sources of phospholipid but was not useful for determining adulteration of krill oil with fish oil.
Aryee AN, Agyei D, Akanbi TO, 'Recovery and utilization of seaweed pigments in food processing', Current Opinion in Food Science, 19 113-119 (2018)
The seaweed industry is a multi-billion venture, owing to the plethora of products that can be obtained from it, including hydrocolloids (as thickening and gelling agent); biomass... [more]
The seaweed industry is a multi-billion venture, owing to the plethora of products that can be obtained from it, including hydrocolloids (as thickening and gelling agent); biomass for fuel, fertilizer, animal feed additives; biomolecules for cosmetics; and food-grade pigments. Seaweeds such as red algae, brown algae, and green algae are an excellent source of a large range of natural food colours which imparts sensorial and health properties to food. The type, amount, and biochemical compositions, and biological properties of seaweed pigment are highly variable, and these characteristics affect the choice of protocol useful for extracting these pigments. Techniques for the recovery of seaweed pigments in worthwhile owing to the growth in interest of natural food colours that also provide health benefits.
Akanbi TO, Barrow CJ, 'Candida antarctica lipase A effectively concentrates DHA from fish and thraustochytrid oils', Food Chemistry, 229 509-516 (2017)
The fatty acid selectivity of Candida antarctica lipase A (CAL-A) was applied to produce DHA concentrate by controlling the rate and extent of hydrolysis. Calcium was utilized to ... [more]
The fatty acid selectivity of Candida antarctica lipase A (CAL-A) was applied to produce DHA concentrate by controlling the rate and extent of hydrolysis. Calcium was utilized to achieve a higher degree of hydrolysis. CAL-A was not regioselective but rather fatty acid selective, showing sequential selectivity for saturated, monounsaturated and polyunsaturated fatty acids in the order of increasing double bonds. Based on its strong initial preference for saturates, CAL-A was used to concentrate 82% docosahexaenoic acid (DHA) and 11% omega-6 docosapentaenoic acid (DPA-n6) after partial hydrolysis of algal oil. Thermomyces lanuginosus (TL 100L) lipase was used to partially remove DPA-n6, further concentrating DHA to 89%. CAL-A was immobilized on octadecyl-activated resin without altering its fatty acid selectivity.
Xia Q, Wang B, Akanbi TO, Li R, Yang W, Adhikari B, Barrow CJ, 'Microencapsulation of lipase produced omega-3 concentrates resulted in complex coacervates with unexpectedly high oxidative stability', Journal of Functional Foods, 35 499-506 (2017)
Anchovy oil was selectively partially hydrolysed at 30% and 60% using Thermomyces lanuginosus lipase (TL 100L) to produce EPA and DHA concentrates. These concentrates were subsequ... [more]
Anchovy oil was selectively partially hydrolysed at 30% and 60% using Thermomyces lanuginosus lipase (TL 100L) to produce EPA and DHA concentrates. These concentrates were subsequently microencapsulated into ¿multi-core¿ microcapsules using complex coacervation. Microcapsules produced from these concentrates were significantly more stable than those produced from unconcentrated anchovy oil, even though the concentrated oils themselves were significantly less stable than anchovy oil. Morphological and physicochemical analysis indicated that the microcapsule from concentrates exhibits significantly smoother surfaces and improved mechanical strength in addition to enhanced oxidative stability compared to the microcapsules fabricated from native anchovy oil.
Akanbi TO, Barrow CJ, 'Lipid profiles, in vitro digestion and oxidative stability of mutton bird oil', Journal of Food Science and Technology, 53 1230-1237 (2016)
The lipid profile, in vitro digestion and oxidative stability of mutton bird oil were investigated. Wax ester, triacylglycerol and sterol were the major lipids present as determin... [more]
The lipid profile, in vitro digestion and oxidative stability of mutton bird oil were investigated. Wax ester, triacylglycerol and sterol were the major lipids present as determined using capillary chromatography with flame ionisation detector (Iatroscan). Fatty acid analysis by gas chromatography (GC) showed that wax esters had a higher total omega-3 fatty acids content including EPA, DPA and DHA than TAGs (31¿% and 24¿%, respectively). In TAGs, 13C nuclear magnetic resonance (NMR) data showed that EPA was statistically positioned at sn-1,3 and sn-2, while DHA was preferentially at sn-2. In vitro digestion using porcine pancreatic lipase resulted in 75¿% of TAG and 10¿% wax ester hydrolysis in 120¿min. As reflected in the measured conjugated dienes (CD) and thiobarbituric acid reactive substances (TBARS) values during accelerated oxidation at 60¿°C for 5¿days, the oil was relatively stable against oxidation considering its high omega-3 content.
Mathesh M, Luan B, Akanbi TO, Weber JK, Liu J, Barrow CJ, et al., 'Opening Lids: Modulation of Lipase Immobilization by Graphene Oxides', ACS Catalysis, 6 4760-4768 (2016)
Lipases, which can be immobilized and reused for many reaction cycles, are important enzymes with many industrial applications. A key challenge in lipase immobilization for cataly... [more]
Lipases, which can be immobilized and reused for many reaction cycles, are important enzymes with many industrial applications. A key challenge in lipase immobilization for catalysis is to open the lipase lid and maintain it in an open conformation in order to expose its active site. Here we have designed "tailor-made" graphene-based nanosupports for effective lipase (QLM) immobilization through molecular engineering, which is in general a grand challenge to control biophysicochemical interactions at the nano-bio interface. It was observed that increasing hydrophobic surface increased lipase activity due to opening of the helical lid present on lipase. The molecular mechanism of lid opening revealed in molecular dynamics simulations highlights the role of hydrophobic interactions at the interface. We demonstrated that the open and active form of lipase can be achieved and tuned with an optimized activity through chemical reduction of graphene oxide. This research is a major step toward designing nanomaterials as a platform for enhancing enzyme immobilization/activity.
Akanbi TO, Barrow CJ, 'Lipase-catalysed incorporation of EPA into emu oil: Formation and characterisation of new structured lipids', Journal of Functional Foods, 19 801-809 (2015)
Partial hydrolysis of emu oil was performed using Thermomyces lanuginosus lipase to remove some shorter chain fatty acids. Then eicosapentaenoic acid (EPA) was incorporated into t... [more]
Partial hydrolysis of emu oil was performed using Thermomyces lanuginosus lipase to remove some shorter chain fatty acids. Then eicosapentaenoic acid (EPA) was incorporated into the modified emu oil using either Lipozyme RMIM or Lipozyme TLIM to produce new EPA enriched structured lipids. Using Isooctane as a reaction solvent increased the level of EPA incorporation, which was higher with RMIM than with TLIM. TLIM incorporated EPA almost exclusively into the sn-1,3 positions, whereas RMIM incorporated EPA at sn-1,3 and sn-2 positions in an almost statistical ratio. Both structured lipids were less oxidatively stable than emu oil.
Akanbi TO, Sinclair AJ, Barrow CJ, 'Pancreatic lipase selectively hydrolyses DPA over EPA and DHA due to location of double bonds in the fatty acid rather than regioselectivity', Food Chemistry, 160 61-66 (2014)
The enzymatic hydrolysis of canola, anchovy and seal oils with different types and amounts of polyunsaturated fatty acids was measured using porcine pancreatic lipase (PPL) to est... [more]
The enzymatic hydrolysis of canola, anchovy and seal oils with different types and amounts of polyunsaturated fatty acids was measured using porcine pancreatic lipase (PPL) to establish the fatty acid selectivity of PPL. Substrates were subjected to the same conditions of hydrolysis, with percent hydrolysis monitored using Iatroscan and fatty acid selectivity monitored using gas chromatography (GC). Regardless of their distribution on the glycerol backbone, as monitored by 13C nuclear magnetic resonance (NMR), a-linolenic acid (ALA) and docosapentaenoic acid (DPA) were rapidly cleaved by PPL while eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA) and stearidonic acid (STA) were hydrolysed more slowly. Results show that PPL preferentially hydrolyses ALA and DPA over EPA, DHA and STA, and this selectivity is due to fatty acid rather than regioselectivity. The primary structural factor associated with resistance to PPL appears to be the distance of the first double bond from the ester linkage being hydrolysed. © 2014 Published by Elsevier Ltd.
Akanbi TO, Adcock JL, Barrow CJ, 'Selective concentration of EPA and DHA using Thermomyces lanuginosus lipase is due to fatty acid selectivity and not regioselectivity', Food Chemistry, 138 615-620 (2013)
The selectivity of anchovy oil hydrolysis was optimised for Thermomyces lanuginosus lipase, so that docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) were concentrated an... [more]
The selectivity of anchovy oil hydrolysis was optimised for Thermomyces lanuginosus lipase, so that docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) were concentrated and partially separated from each other. Enzyme concentration and pH control were important factors for effective hydrolysis. Monitoring percent hydrolysis using capillary chromatography with flame ionisation detector (Iatroscan) and fatty acid selectivity using gas chromatography (GC) indicated that during hydrolysis DHA primarily remained on the glycerol backbone, while EPA was progressively removed. 13C nuclear magnetic resonance (NMR) data showed that selectivity of hydrolysis was primarily due to fatty acid selectivity and not regioselectivity, with hydrolysis from both sn-1,3 and sn-2 sites being equally favoured. © 2012 Elsevier Ltd. All rights reserved.
Taiwo Olusesan A, Saari N, 'Efficient expression of bioactive compounds from beneficial microbes is achievable via statistical optimization and production in a bioreactor', Biocatalysis and Agricultural Biotechnology, 1 271-272 (2012)
Akanbi TO, Barrow CJ, Byrne N, 'Increased hydrolysis by Thermomyces lanuginosus lipase for omega-3 fatty acids in the presence of a protic ionic liquid', Catalysis Science and Technology, 2 1839-1841 (2012)
We report that the hydrolytic performance of Thermomyces lanuginosus lipase, TLL, and its selectivity towards concentrating clinically important omega 3 fatty acids was increased ... [more]
We report that the hydrolytic performance of Thermomyces lanuginosus lipase, TLL, and its selectivity towards concentrating clinically important omega 3 fatty acids was increased by the addition of a protic ionic liquid, pIL, Triethylammonium mesylate, TeaMs. We show that TeaMs has a structure altering effect on TLL, changing both the secondary and tertiary structure of TLL. The thermal activity of TLL was also significantly enhanced by the addition of TeaMs. © 2012 The Royal Society of Chemistry.
Qurni SA, Abdullah HM, Olusesan AT, Malar AJ, 'The effects of carcass conditioning on shear force values and water holding capacity of different skeletal muscles of malaysian indigenous (MALIN) sheep and the changes in their pH and glycogen contents', Journal of Animal and Veterinary Advances, 10 3100-3106 (2011)
This study investigated the effects of carcass conditioning on shear force values and water holding capacity of various major skeletal muscles (Infraspinatus, Supraspinatus, Trice... [more]
This study investigated the effects of carcass conditioning on shear force values and water holding capacity of various major skeletal muscles (Infraspinatus, Supraspinatus, Triceps brachii, Longissimus dorsi, Rectus femoris, Vastus lateralis, Semitendinosus, Semimembranosus and Adductor femoris) obtained from a total of 18, 1 year old Malaysian Indigenous rams. It also studied the effect of conditioning on changes in their pH and glycogen contents. Sequel to the conditioning, muscle samples were analysed for shear force values and water holding capacity. The postmortem conditioning resulted in significant decline (p>0.05) in muscle pH, glycogen, shear force values and drip loss while the cooking loss remained unaffected. Statistically, there was no interaction (p>0.05) between the conditioning period and muscle type and this indicates that the effects of conditioning on muscle pH, shear force values, drip loss and cooking loss were independent of the muscle type. Meanwhile, its effect on glycogen was influenced by the muscle type. © Medwell Journals, 2011.
Akanbi TO, Nazamid S, Adebowale AA, Farooq A, Olaoye AO, 'Breadfruit starch-wheat flour noodles: Preparation, proximate compositions and culinary properties', International Food Research Journal, 18 1283-1287 (2011)
Proximate compositions, culinary and sensory properties of noodles prepared from proportionate combinations of breadfruit starch and wheat flour were investigated. Breadfruit star... [more]
Proximate compositions, culinary and sensory properties of noodles prepared from proportionate combinations of breadfruit starch and wheat flour were investigated. Breadfruit starch (BS) isolated from matured breadfruit (Artocarpus altilis) was used to produce noodles in combination with hard red wheat flour (WF) at a ratio of 100% WF:0% BS, 80% WF:20% BS, 60% WF:40% BS, 40% WF:60% BS, 20% WF:80% BS. The protein, fat, ash, crude fibre and moisture contents of the Breadfruit starch-Wheat flour (BSWF) noodles prepared from the above blends ranged from 0.65 to 10.88%, 0.35 to 3.15%, 1.28 to 2.25%, 1.18 to 1.45% and 4.65 to 5.45%, respectively. The contents of protein, fat, ash and crude fibre increased as the percentage breadfruit starch decreased. However, values of moisture content did not follow the same trend, instead higher values were found for 100% BS:0% WF (5.35%) and 20% BS:80% WF (5.45%). The cooking yield of the BSWF noodles ranged from 21.02 (60% BS:40% WF) to 23.75 g (100% BS:0% WF), cooking loss ranged from 5.49 (20% BS:80% WF) to 9.19% (100% BS:0% WF), while swelling index ranged from 3.1 (20% BS:80% WF) to 3.4 (100% BS:0% WF). Throughout the study, noodles produced from blends of 20% breadfruit starch and 80% wheat flour showed superior proximate, culinary and sensory attributes. © 2008 IFRJ, Faculty of Food Science & Technology, UPM.
Zaini NAM, Harith HH, Olusesan AT, Zulkifli AH, Bakar FA, Osman A, et al., 'Level of chemical and microbiological contaminations in chili bo (paste)', Journal of Food Protection, 73 541-546 (2010)
The objective of this study was to determine the level of preservatives and microbiological loads in various brands of commercially available chili bo (paste). Fifteen different b... [more]
The objective of this study was to determine the level of preservatives and microbiological loads in various brands of commercially available chili bo (paste). Fifteen different brands of chili bo obtained from the local market and hypermarkets were analyzed for pH, moisture and benzoic acid content, microbiological loads (aerobic, anaerobic, aerobic spores, and fungi), and thermophilic microorganisms. Results showed that both moisture content and pH vary among samples. The concentrations of benzoic acid detected in chili bo were found to be in the range of 537 to 5,435 mg/kg. Nine of fifteen brands were found to exceed the maximum level permitted by the Malaysian Food Law in accordance with the Codex Alimentarius (1,000 mg/kg for benzoic acid). An apparent correlation between benzoic acid concentration and microbiological loads present in the chili bo was observed. The microbiological loads were found to be relatively low in the end products containing high amounts of benzoic acid. The heat-resistant (70 to 80°C) microorganisms present in chili bo were identified as Ochrobacterum tritici, Stenotrophomonas rhizophila. Microbacterium maritypicum. Roseomonas spp., CDC group II-E subgroup A, Flavimonas oryzihabitans, and Pseudomonas aeruginosa, with M. maritypicum being the most frequently found (in 9 of 15 samples) microorganism. Most of these identified microorganisms were not known to cause foodborne illnesses. Copyright ©, International Association for Food Protection.
Akanbi TO, Kamaruzaman AL, Abu Bakar F, Sheikh Abdul Hamid N, Radu S, Abdul Manap MY, Saari N, 'Highly thermostable extracellular lipase-producing Bacillus strain isolated from a Malaysian hotspring and identified using 16S rRNA gene sequencing', International Food Research Journal, 17 45-53 (2010)
The activities of lipase produced by five lipases-producing thermophilic bacteria strains (SY1, SY5, SY6, SY7 and SY9) isolated from Selayang Hot Spring in the western part of Pen... [more]
The activities of lipase produced by five lipases-producing thermophilic bacteria strains (SY1, SY5, SY6, SY7 and SY9) isolated from Selayang Hot Spring in the western part of Peninsular Malaysia were analyzed and compared. SY7 and SY9 had considerably higher lipolytic activities than those of SY1, SY5 and SY6. Thermostabilities of lipase produced by all strains were determined after heating at 80°C for 30 minutes. Strain SY7 retained the highest lipolytic activity of 77°, while others had infinitesimally low thermostability (retaining less than 34° of their original activity) at the same temperature and time. SY7 was chosen for further characterization because it showed exceptionally high lipase activity and thermostability. It was identified as belonging to Bacillus species by the conventional Gram-staining technique, Biochemical tests and Biolog Microstation system. By using 16S rRNA gene sequencing, strain SY7 generated the same expected PCR product with molecular weight of 1500 base pair. It displayed 98° sequence similarity to Bacillus cereus strain J-1 16S rRNA gene partial sequence with accession number: AY305275 and has been deposited in the database of Genbank.
Olusesan AT, Azura LK, Abubakar F, Hamid NSA, Radu S, Saari N, 'Phenotypic and molecular identification of a novel thermophilic Anoxybacillus species: A lipase-producing bacterium isolated from a Malaysian hotspring', World Journal of Microbiology and Biotechnology, 25 1981-1988 (2009)
Eleven lipase-producing thermophilic bacteria strains were recently isolated from Kuala Woh Hot Spring, in Peninsular Malaysia. These strains have been qualitatively screened usin... [more]
Eleven lipase-producing thermophilic bacteria strains were recently isolated from Kuala Woh Hot Spring, in Peninsular Malaysia. These strains have been qualitatively screened using Rhodamine B-olive oil plate agar. All strains showed lipase activity in the range of 0.56-2.62 U/ml. Their thermostabilities were then determined by incubation at 80°C for 30 min. Results showed that strain KW 6 and KW 12 produced relatively thermostable lipases, which retained 62 and 54% of their original activity, respectively. They were identified based on their morphological characteristics, biochemical tests and the Biolog system. Strain KW 12 showed exceptionally unique characteristics (over KW 6) being able to grow in a broad range of pH and temperature. It was further identified using 16S rRNA partial sequence analysis and the result of 16S rRNA partial sequence analysis identified KW 12 as Anoxybacillus kamchatkensis. © Springer Science+Business Media B.V. 2009.
Akanbi TO, Nazamid S, Adebowale AA, 'Functional and pasting properties of a tropical breadfruit (Artocarpus altilis) starch from Ile-Ife, Osun state, Nigeria', International Food Research Journal, 16 151-157 (2009)
This study was carried out to determine the proximate, functional and pasting properties of breadfruit starch. Breadfruit starch was isolated from matured breadfruit (Artocarpus a... [more]
This study was carried out to determine the proximate, functional and pasting properties of breadfruit starch. Breadfruit starch was isolated from matured breadfruit (Artocarpus altilis) and was analyzed for its functional, proximate and pasting properties. The starch contains 10.83%, 0.53%, 0.39%, 22.52%, 77.48% and 1.77% moisture, crude protein, fat, amylose, amylopectin and ash contents respectively. The average particle size, pH, bulk density and dispersibility of the breadfruit starch were 18 µm, 6.5, 0.673 g/mls, and 40.67% respectively. The swelling power of the breadfruit starch increases with increase in temperature, but there was a rapid increase in the swelling power from 70 to 800C. The pasting temperature of the starch paste was 84.050C, setback and breakdown values were 40.08 and 7.92 RVU respectively. The peak viscosity value was 121.25 RVU while final viscosity value was 153.42 RVU. This study concluded that breadfruit starch has an array of functional, pasting and proximate properties that can facilitate its use in so many areas where the properties of other starches are acceptable. © All Right Reserved.
|Show 25 more journal articles|
Number of supervisions
|Commenced||Level of Study||Research Title||Program||Supervisor Type|
|2021||Honours||The Effects of Natural Antioxidants on the Stability of Polyunsaturated Fatty Acids in Seafood During Deep-Frying||Food Science & Biotechnology, The University of Newcastle||Principal Supervisor|
Extraction and Applications of bioactive compounds from valuable aquaculture wastes
Extraction and Applications of bioactive compounds from valuable aquaculture wastes
|Food Science & Biotechnology, Deakin University||Co-Supervisor|
|2020||PhD||Australian Consumer Perceptions, Attitudes and Behaviour Towards Reduced and Alcohol Free Wine||PhD (Food Science), College of Engineering, Science and Environment, The University of Newcastle||Co-Supervisor|
|2018||PhD||Recovery of Phenolic Compounds from Food Processing Waste for Further Utilisation as Valuable Food Ingredients||PhD (Food Science), College of Engineering, Science and Environment, The University of Newcastle||Co-Supervisor|
|Year||Level of Study||Research Title||Program||Supervisor Type|
Enzymatic production of omega-3-acylglycerols in a solvent-free system: stability and application
This study showed that lipase can be used to produce acylglycerol forms of omega-3 fatty acids that can be used for food fortification.
|Food Science & Biotechnology, Deakin University||Principal Supervisor|
Lipase-produced bioconjugates of hydroxytyrosol and omega-3 fatty acids
In this study, conjugates of omega-3 fatty acids (eicosapentaenoic acid, EPA and docosahexaenoic acid, DHA) and hydroxytyrosol were produced using Candida antarctica lipase B
|Food Science & Biotechnology, Deakin University||Principal Supervisor|
The map is a representation of a researchers co-authorship with collaborators across the globe. The map displays the number of publications against a country, where there is at least one co-author based in that country. Data is sourced from the University of Newcastle research publication management system (NURO) and may not fully represent the authors complete body of work.
|Country||Count of Publications|