Dr Taiwo Akanbi
Senior Lecturer
School of Environmental and Life Sciences
- Email:taiwo.akanbi@newcastle.edu.au
- Phone:(02) 43484117
International experience in a resilient industry
Currently working at the University of Newcastle as a Lecturer and Researcher, Dr Taiwo Akanbi chose to work and research in food science because “food is one thing that humans can’t do without”.
Prior to working at the University, Taiwo studied across the world, completing a Bachelor of Science (Food Science and Technology) in Nigeria, a Master of Science (Food Biotechnology) in Malaysia and a PhD (Food Chemistry: Lipid/Enzyme Technology) in Australia.
Taiwo appreciates such an international experience.
“Studying in different countries on three continents (Africa, Asia and Oceania) is something I cherish so much.
“Meeting and working with people with different languages and cultures made me realise that there is strength in diversity.
“I also learned that regardless of where we come from, there is greatness in everyone,” he said.
Specialising in food waste and valorisation, Taiwo chose this field because food waste is a global problem.
“Regardless of where you live in the world, the problem of food waste is the same. When we waste food, we waste the resources to grow/make them and we damage the environment,” Taiwo said.
The knowledge acquired by Taiwo over his 14 years of research can be used to help solve these food waste problems.
To Taiwo, the Bachelor of Food Science and Human Nutrition at the University of Newcastle is an extremely useful program for students.
“There are state-of-the-art facilities and equipment, and the teaching staff have a broad range of food industry experience that benefits student learning significantly.
“The program also has a very strong industry collaboration which makes it easy for students to secure industry experience during placement.
“Because of the great reputation of this program, the majority of our students secure jobs almost immediately after graduation,” Taiwo said.
Having studied at many universities around the world, Taiwo believes that the University of Newcastle stands out in terms of the quality of education, resources and staff.
“The cultural diversity of staff members and students at the University of Newcastle is also very impressive – there will always be people around that students can easily relate to,” he said.
Taiwo believes that the food industry is so important as it is one of the most resilient sectors.
“Many industries disappeared or folded during the dark days of the COVID-19 pandemic, but the food industry expanded and grew.
“Food keeps evolving and we are one of the most innovative industries in the world,” Taiwo concluded.
International experience in a resilient industry
Currently working at the University of Newcastle as a Lecturer and Researcher, Dr Taiwo Akanbi specialises in the study of food waste and valorisation.
Career Summary
Biography
Short Biography
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
AVAILABLE PROJECTS
The following projects are available. Contact me if you are interested.
1. Non-thermal processes for shelf-life extension and preservation of oysters
2. Novel strategies for extraction of bioactive compounds from food wastes
3. Winery waste valorisation
4. Encapsulation of bio-functional ingredients
Qualifications
- Doctor of Philosophy, Deakin University
- Master of Science (MSC), University of Putra - Malaysia
Keywords
- Encapsulation for Nutrient Delivery
- Food Biotechnology
- Food Biotechnology,
- Food Enzymes
- Food Waste Valorisation
Languages
- English (Fluent)
- Yoruba (Mother)
Fields of Research
Code | Description | Percentage |
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300604 | Food packaging, preservation and processing | 30 |
300606 | Food sustainability | 40 |
310602 | Bioprocessing, bioproduction and bioproducts | 30 |
Professional Experience
UON Appointment
Title | Organisation / Department |
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Senior Lecturer | University of Newcastle College of Engineering, Science and Environment Australia |
Academic appointment
Dates | Title | Organisation / Department |
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1/2/2017 - 20/1/2020 |
Industry Research Fellow (with lecturing role) Industry Research Fellow |
Deakin University School of Life and Environmental Sciences Australia |
1/3/2015 - 1/2/2017 |
Postdoctoral Research Fellow Postdoctoral Research Fellow |
Deakin University Australia |
6/10/2014 - 2/3/2015 |
Associate Research Fellow Associate Research Fellow |
Deakin University Australia |
7/7/2008 - 1/2/2010 |
Research Assistant (Tutor) Tutor Role plus research |
Universiti Putra Malayaia Malaysia |
Awards
Award
Year | Award |
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2018 |
Award for Excellence in Industry Engagement and Innovation Deakin University |
Teaching Award
Year | Award |
---|---|
2021 |
Student Experience Excellence Award, University of Newcastle College of Engineering, Science and Environment, University of Newcastle |
Invitations
Speaker
Year | Title / Rationale |
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2021 |
The Future of Food and Nutrition The Future of Food and Nutrition |
Teaching
Code | Course | Role | Duration |
---|---|---|---|
FSHN1010 |
Introduction to Food Science and Technology School of Environmental and Life Sciences, University of Newcastle |
Lecturer | 16/7/2021 - 16/8/2049 |
FSHN3070 |
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 |
Publications
For publications that are currently unpublished or in-press, details are shown in italics.
Chapter (10 outputs)
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2022 |
Gunathilake T, Akanbi TO, Van Vuong Q, Scarlett CJ, Barrow CJ, 'Enzyme technology in the production of flavors and food additives', Value-Addition in Food Products and Processing Through Enzyme Technology, Academic Press, London, UK 45-55 (2022) [B1]
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2021 |
Gunathilake T, Akanbi TO, Bucher T, Barrow CJ, 'Enzymes in nutrition, baby foods, and food safety', Value-Addition in Food Products and Processing Through Enzyme Technology 153-161 (2021) Enzymes play major roles in baby food manufacturing, ranging from enhancing the flavor, solubility, and digestibility of nutrients in baby foods. Enzymes have also been used to pr... [more] Enzymes play major roles in baby food manufacturing, ranging from enhancing the flavor, solubility, and digestibility of nutrients in baby foods. Enzymes have also been used to produce some functional ingredients that are added to baby foods. For instance, proteases are used for the in vitro digestion of milk protein for use in infant formulas. Lipases are used to produce pure concentrates of functional lipids such as omega-3 docosahexaenoic acid (DHA) to fortify baby foods. Pure DHA concentrates are often added to infant formulas because they have unique roles in infants¿ brain and eye development. In addition, several enzymes have also been used to produce lactose-free foods for babies with lactose intolerance. Therefore, this chapter focuses on the use of enzymes to enhance the quality, safety, and nutritional properties of baby foods during production.
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2020 |
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 349-368 (2020)
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2020 |
Shehu I, Akanbi T, 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 665-684 (2020) [B1]
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Journal article (42 outputs)
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2024 |
Alzahrani F, Akanbi TO, Scarlett CJ, Aryee ANA, 'The Use of Immobilised Enzymes for Lipid and Dairy Processing and Their Waste Products: A Review of Current Progress', Processes, 12 634-634
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2024 |
Day I, Deroover K, Kavanagh M, Beckett E, Akanbi T, Pirinen M, Bucher T, 'Australian consumer perception of non-alcoholic beer, white wine, red wine, and spirits', International Journal of Gastronomy and Food Science, 35 100886-100886 (2024)
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2024 |
Turchini GM, Conlan JA, Emery JA, Norambuena F, Akanbi TO, Francis DS, 'The melting point of dietary fatty acids is a key regulator of omega-3 fatty acid metabolism in Atlantic salmon', Aquaculture, 578 (2024) [C1] Current research on lipid nutrition in farmed fish has primarily focused on the nutritional, biochemical, biomolecular, and physiological aspects of n-3 LC-PUFA, with limited know... [more] Current research on lipid nutrition in farmed fish has primarily focused on the nutritional, biochemical, biomolecular, and physiological aspects of n-3 LC-PUFA, with limited knowledge available on the interrelationships amongst different dietary fatty acids. This study aimed to evaluate the effects of individual dietary fatty acids (FA) on the metabolism of omega-3 fatty acids in juvenile Atlantic salmon. Specifically, the study investigated the relationships between omega-3 fatty acids and other individual dietary fatty acids characterised by different chain lengths but the same level of unsaturation (lauric acid, 12:0; palmitic acid, 16:0; and stearic acid, 18:0), and different degrees of unsaturation but the same chain length (stearic acid, 18:0; oleic acid, 18:1n-9; and linoleic acid, 18:2n-6). Diets rich in n-3 LC-PUFA or alpha-linolenic acid (ALA, 18:3n-3) were used to explore possible interactions and nutritional relationships. The experiment followed a five by two factorial design, with a total of 10 experimental dietary treatments fed to triplicate groups of fish (n = 3, N = 30). Five diets were formulated with minimal n-3 LC-PUFA content and abundant ALA content (referred to as ¿ALA diets¿), while the other five diets had minimal ALA content and abundant n-3 LC-PUFA content (referred to as ¿n-3 LC-PUFA diets¿). Within each dietary group, the five experimental diets were isoproteic, isolipidic, and isoenergetic. They were formulated to spike the concentration of a single FA while maintaining a constant supply of all other FA across all diets. The selected FA used to formulate the experimental diets were 12:0, 16:0, 18:0, 18:1n-9, or 18:2n-6. The feeding trial lasted 92 days, during which all treatments resulted in fish growth exceeding 300% of their initial body weight. Chemical composition analysis, fatty acid apparent metabolism, and selected gene transcription were performed on the samples to monitor the main nutritional, biochemical, biomolecular, and physiological outcomes. The most interesting and unexpected finding was the identification of a direct link between the physical properties of dietary fatty acids, particularly their melting point, and the resulting changes in omega-3 fatty acid metabolic patterns. This study demonstrated, for the first time, that the melting point of dietary fatty acids plays a crucial role in regulating omega-3 fatty acid metabolism in Atlantic salmon. It is envisioned that this discovery could open new possibilities for future advancements in lipid nutrition for aquaculture species.
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2024 |
Davy P, Akanbi TO, Scarlett CJ, Kirkman T, Vuong Q, 'Effect of Storage Conditions on Physical Properties, Lipid Oxidation, Isoflavones and Antioxidant Capacity of Flour Prepared from Soy Milk By-Product', Processes, 12 76-76 [C1]
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2023 |
Saifullah M, McCullum R, Akanbi TO, Van Vuong Q, 'Encapsulation of phenolic-rich lemon-scented tea tree extract in lemon pomace powder', Food Hydrocolloids for Health, 4 (2023) [C1] The Australian native plant, lemon-scented tea tree (LSTT) is rich in polyphenols with strong antioxidant activities. Encapsulation enhances the potential applications of plant ex... [more] The Australian native plant, lemon-scented tea tree (LSTT) is rich in polyphenols with strong antioxidant activities. Encapsulation enhances the potential applications of plant extracts and additionally protects them from degradation. The encapsulating agent is one of the key elements in the encapsulation process. In this study, lemon pomace powder (LPP) was investigated as a new carrier agent for LSTT leaf phenolic extract, and its performance was compared with the commonly used polysaccharide (i.e., maltodextrin (MD)) and protein-based (i.e., soy protein isolate (SPI)) coating materials. The encapsulation efficiency, colour, polyphenol and antioxidant property retention, particle morphology, crystallinity, flow properties, and release behaviour in food simulants and gastrointestinal fluid were studied to compare the performance of the carrier agents individually and in combinations. The encapsulation efficiency of lemon pomace powder (LPP) was above 95 % and the order for the retention of polyphenol and antioxidant capacities were MD>LPP>SPI. LPP offers better flow properties and unique particle morphology, which was also amorphous in nature with some degree of crystallinity. The release profile in the food simulants showed a controlled and sustained release rate over the tested period, which was comparable with MD and SPI. In gastrointestinal fluids, the percent release followed the order of SPI>LPP>MD for the carrier agents. The incorporation of LPP with MD and SPI can improve several properties of the individual carrier agents. Thus, LPP can be used as a potential carrier agent for polyphenols in functional food formulation either on its own or in combination with other coating materials.
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2023 |
Theah AYV, Akanbi TO, 'The Inhibitory Effects of Hydroxytyrosol, alpha-Tocopherol and Ascorbyl Palmitate on Lipid Peroxidation in Deep-Fat Fried Seafood', ANTIOXIDANTS, 12 (2023) [C1]
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2022 |
Nguyen ATL, Akanbi TO, Tawiah NA, Aryee ANA, 'Valorization of seed and kernel marcs and evaluation of their antioxidant potential', Food Chemistry, 390 (2022) [C1] The processing and consumption of mango (Mangifera indica) generate a sizeable amount of kernel waste with enormous and largely unexplored potential, while by-products from njangs... [more] The processing and consumption of mango (Mangifera indica) generate a sizeable amount of kernel waste with enormous and largely unexplored potential, while by-products from njangsa (Ricinodendron heudelotii) seed and bush mango (Irvingia gabonensis) kernel oil extraction are often discarded. This study aims to repurpose these kernels and seed wastes into added/high-value products and evaluate the ethanolic and methanolic extracts of their pressed marcs for polyphenolic content and potential antioxidant activity. The total phenolic content (TPC) and total flavonoid content (TFC) in the marc extracts ranged between 47.87 and 376.0 mg GAE/g and 4.85 and 13.70 mg Rutin/g, respectively. Both mango kernel marc extracts showed higher potent reducing power, ABT¿+ radical and DPP¿ radical scavenging activities with half effective concentration (EC50) values (0.20¿0.22 mg/mL) comparable to the reference compound; ascorbic acid (0.20 mg/mL). The TPC and TFC of the marc extracts generally strongly correlated with antioxidant activity. Relatively higher contents of xanthophyll and ß-carotene were detected in bush mango kernel methanolic extract than in the other extracts. Extraction solvent affected the composition and content of bioactives in pressed marcs of njangsa seed and mango kernel.
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2022 |
Lawal KG, Kavle RR, Akanbi TO, Mirosa M, Agyei D, 'Lipid nutritional indices, regioisomeric distribution, and thermal properties of Tenebrio molitor and Hermetia illucens larvae fat', Journal of Asia-Pacific Entomology, 25 (2022) [C1] The fatty acid (FA) profile, nutritional index, and thermal properties of lipids from Tenebrio molitor and Hermetia illucens larvae were studied. T. molitor and H. illucens larvae... [more] The fatty acid (FA) profile, nutritional index, and thermal properties of lipids from Tenebrio molitor and Hermetia illucens larvae were studied. T. molitor and H. illucens larvae had high lipid contents (respectively 28.8% and 42.6%), saturated (25.0% and 55.8%), monounsaturated (MUFA) (39.2% and 28.3%), and polyunsaturated (PUFA) fatty acids (35.8% and 15.9%). Both larvae fats contained beneficial ¿-3, ¿-6, and ¿-9 FA. For T. molitor and H. illucens, the lipid nutritional indices were atherogenicity indices 0.68 and 2.75, thrombogenicity indices 0.58 and 0.74, and health-promoting indices 3.51 and 0.80 hypocholesterolemic/hypercholesterolemic acid ratio 1.38 and 0.23, suggesting the nutritional superiority of T. molitor larvae fat. Regioisomeric distribution analysis showed that PUFA in H. illucens larvae fat are concentrated on the sn-1,3 positions, whereas those in T. molitor larvae fat are distributed in all three positions. The thermal stability and crystallisation profiles differed for both larvae fats and demonstrated their potential use in thermally processed foods.
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2022 |
Isah S, Akanbi TO, Aryee ANA, 'Pre-processing treatments improved the physicochemical properties of Bambara groundnut flours and preference of formulated cake', JSFA reports, 2 187-194 (2022) [C1]
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2022 |
Aryee AN, Akanbi TO, Nwachukwu ID, Gunathilake T, 'Perspectives on preserving lipid quality and strategies for value enhancement', Current Opinion in Food Science, 44 (2022) [C1] Lipids possess numerous and diverse applications as nutritional, bioactive and techno-functional components of foods. However, their propensity to oxidize, react with other food c... [more] Lipids possess numerous and diverse applications as nutritional, bioactive and techno-functional components of foods. However, their propensity to oxidize, react with other food constituents, negatively modify their properties and attendant losses in food value and quality as well as their link to pathogenesis of several degenerative diseases continue to be of concern and make them an object of research attention. In this review, we highlight significant advances and current knowledge in controlling and/or minimizing oxidation during processing, storage and formulation, preserving functionalities and enhancing nutritional value in light of increasing interest from government, food industry and consumers in novel lipid sources, natural product antioxidants and labeling/regulatory requirements.
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2022 |
Saifullah M, Akanbi TO, McCullum R, Van Vuong Q, 'Optimization of commercial microwave assisted-extraction conditions for recovery of phenolics from lemon-scented tee tree (Leptospermum petersonii) and comparison with other extraction techniques', Foods, 11 (2022) [C1] The lemon-scented tea tree (LSTT) is an Australian native herb and is a rich source of essential oil and phenolics. The ETHOS X extraction system is known as a commercial microwav... [more] The lemon-scented tea tree (LSTT) is an Australian native herb and is a rich source of essential oil and phenolics. The ETHOS X extraction system is known as a commercial microwave-assisted extraction (MAE) system for extracting bioactive compounds from plant materials. This study investigated the influence of soaking time, radiation time, microwave power, and sample to solvent ratio on the extraction efficiency of polyphenols and antioxidant properties from lemon-scented tea tree leaves and optimized the extraction conditions using response surface methodology (RSM). The effectiveness of ETHOS X was further compared with ultrasound-assisted extraction (UAE) and shaking water bath (SWB) techniques. The results revealed that soaking time did not significantly affect the recovery of phenolics from the leaves (p > 0.05). Thus, soaking is not required for the ETHOS X extraction of polyphenols from LSTT leaves. RSM was successfully applied to explore the impact of ETHOS X extraction conditions and optimize the extraction conditions. Radiation time significantly affects the recovery yield of phenolics (p < 0.05) positively, whereas irradiation power and sample to solvent ratio adversely influenced the extraction yields of phenolics. The optimal ETHOS X extraction conditions were: radiation time of 60 min, irradiation power of 600 W, and sample to solvent ratio of 2 g/100 mL. Under these conditions, 119.21 ± 7.09 mg of phenolic, 85.31 ± 4.55 mg of flavonoids, and 137.51 ± 12.52 mg of proanthocyanidins can be extracted from a gram of dried LSTT leaves. In comparison with UAE and SWB, ETHOS X is not more effective for the extraction of phenolics than UAE and SWB. However, this technique can save half of the solvent volume compared to UAE and SWB techniques.
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2022 |
Gunathilake T, Akanbi TO, Suleria HAR, Nalder TD, Francis DS, Barrow CJ, 'Seaweed Phenolics as Natural Antioxidants, Aquafeed Additives, Veterinary Treatments and Cross-Linkers for Microencapsulation', Marine Drugs, 20 (2022) [C1] Driven by consumer demand and government policies, synthetic additives in aquafeed require substitution with sustainable and natural alternatives. Seaweeds have been shown to be a... [more] Driven by consumer demand and government policies, synthetic additives in aquafeed require substitution with sustainable and natural alternatives. Seaweeds have been shown to be a sustainable marine source of novel bioactive phenolic compounds that can be used in food, animal and aqua feeds, or microencapsulation applications. For example, phlorotannins are a structurally unique polymeric phenolic group exclusively found in brown seaweed that act through multiple antioxidant mechanisms. Seaweed phenolics show high affinities for binding proteins via covalent and non-covalent bonds and can have specific bioactivities due to their structures and associated physicochemical properties. Their ability to act as protein cross-linkers means they can be used to enhance the rheological and mechanical properties of food-grade delivery systems, such as micro-encapsulation, which is a new area of investigation illustrating the versatility of seaweed phenolics. Here we review how seaweed phenolics can be used in a range of applications, with reference to their bioactivity and structural properties.
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2022 |
Thy MKT, Akanbi TO, Kirkman T, Nguyen MH, Quan VV, 'Recovery of Phenolic Compounds and Antioxidants from Coffee Pulp (Coffea canephora) Waste Using Ultrasound and Microwave-Assisted Extraction', PROCESSES, 10 (2022) [C1]
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2021 |
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 (2021) [C1] Pure concentrates of eicosapentaenoic (EPA) and docosahexaenoic (DHA) acids were used to produce monoacylglycerol and diacylglycerol (MDG) oils via enzymatic glycerolysis in a sol... [more] Pure concentrates of eicosapentaenoic (EPA) and docosahexaenoic (DHA) acids were used to produce monoacylglycerol and diacylglycerol (MDG) oils via enzymatic glycerolysis in a solvent-free system. Immobilized lipase from Candida antarctica B (Novozym 435) was employed for the glycerolysis reaction with up to 90% product formation in one hour. This lipase also favoured diacylglycerol (DAG) over monoacylglycerol (MAG) production. Products were purified using silica gel chromatography and characterised by capillary chromatography with flame ionization detection (Iatroscan-FID). Purified products were added to extra virgin olive oil (EVOO) at a concentration of 20% w/w. The fortified olive oil was stabilized using hydroxytyrosyl palmitate, an antioxidant prepared by conjugating hydroxytyrosol with palmitic acid using Novozym 435 lipase. In vitro hydrolysis of the fortified oil was also carried out using porcine pancreatic lipase to investigate the mechanism of action of this enzyme on the oil mixtures.
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2021 |
Lawal KG, Kavle RR, Akanbi TO, Mirosa M, Agyei D, 'Enrichment in specific fatty acids profile of Tenebrio molitor and Hermetia illucens larvae through feeding', Future Foods, 3 (2021) [C1] Tenebrio molitor (mealworms) and Hermetia illucens (Black soldier fly) larvae were analysed for the effect of feed composition on the fatty acid profiles. The larvae were raised o... [more] Tenebrio molitor (mealworms) and Hermetia illucens (Black soldier fly) larvae were analysed for the effect of feed composition on the fatty acid profiles. The larvae were raised on various feeds to which the basal diet had been supplemented to various levels with seed meals (flax seed, chia seed, hemp seed, and rapeseed). Fatty acid classes and composition of both insect larvae were similar in T. molitor and H. illucens larvae fat; however, the actual percentage composition differed; saturated (28.61% and 86.75%), monounsaturated (MUFA) (52.89% and 7.94%), and polyunsaturated (PUFA) fatty acids (18.49% and 5.31%). The supplementation of the basal diet resulted in larvae fat with increased omega-3 fatty acids levels, and subsequently a lower omega-6 to omega-3 ratio (T. molitor; 4.28:1 in the diet with 10% chia seed, H. illucens; 3.52:1 in the diet with 20% hemp seed) than those of the basal diets (50:1 and 9.91:1 in T. molitor and H. illucens respectively). In most of the larvae samples, the ratio achieved was closer to that recommended for a healthy diet.
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2020 |
Giwa SO, Akanbi TO, 'Mechanization of melon processing and novel extraction technologies: A short review', Scientific African, 9 (2020) [C1]
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2020 |
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]
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2020 |
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.
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2020 |
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]
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2019 |
Xia Q, Akanbi TO, Wang B, Li R, Yang W, Barrow CJ, 'Investigating the Mechanism for the Enhanced Oxidation Stability of Microencapsulated Omega-3 Concentrates', MARINE DRUGS, 17 (2019) [C1]
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2019 |
Timilsena YP, Akanbi TO, Khalid N, Adhikari B, Barrow CJ, 'Complex coacervation: Principles, mechanisms and applications in microencapsulation', International Journal of Biological Macromolecules, 121 1276-1286 (2019) [C1] Complex coacervation is a highly promising microencapsulation technique that is extensively employed in pharmaceutical, food, agriculture and textile industries. The process invol... [more] Complex coacervation is a highly promising microencapsulation technique that is extensively employed in pharmaceutical, food, agriculture and textile industries. The process involves the interaction of oppositely charged polyelectrolytes in aqueous form. High payload and high encapsulation efficiency (up to 99%), relatively lower cost of processing, ability to use food-grade shell materials and synthesis at ambient temperature makes coacervation an appropriate choice in food and agrochemical industries. Various works have been documented using different polymer systems and core-shell combinations. This review paper intends to summarize some of the recent advances in complex coacervation for use in the food and agriculture areas. Current status and future trends of plant proteins utilization for complex coacervation have been reviewed. It is expected that this review will be a useful resource for material scientists, food technologists and food engineers.
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2019 |
Akanbi TO, Marshall SN, Barrow CJ, 'Polydatin-fatty acid conjugates are effective antioxidants for stabilizing omega 3-containing bulk fish oil and fish oil emulsions', Food Chemistry, 301 (2019) [C1] Candida antarctica lipase B-catalysed synthesis of lipophilic esters of polydatin was investigated along with their antioxidant activities. The effects of synthesis parameters suc... [more] Candida antarctica lipase B-catalysed synthesis of lipophilic esters of polydatin was investigated along with their antioxidant activities. The effects of synthesis parameters such as solvent, substrate molar ratio, enzyme concentration, addition of molecular sieves, reaction temperature and time on the production of ester were studied and optimised. The highest production of esters was obtained with acetone as the reaction solvent. The antioxidant activities of the esters were compared with those of commercial butylated hydroxytoluene (BHT) and a-tocopherol. All polydatin esters inhibited the oxidative destruction of ß-carotene more effectively than did BHT and a-tocopherol. Results of thiobarbituric acid tests showed that in bulk fish oil, all esters were more effective than a-tocopherol at 2 mmol/kg concentration but were not as effective as BHT. In fish oil-emulsions, all esters were more effective than both BHT and a-tocopherol at 2 mmol/kg concentration. The synthesized polydatin esters are promising antioxidants for oil/fat-based foods.
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2019 |
Okolie CL, Akanbi TO, Mason B, Udenigwe CC, Aryee ANA, 'Influence of conventional and recent extraction technologies on physicochemical properties of bioactive macromolecules from natural sources: A review', Food Research International, 116 827-839 (2019) [C1] The incorporation of bioactive macromolecules from natural sources into marketable functional foods and nutraceuticals is of major significance to the agri-food sector. Interest i... [more] The incorporation of bioactive macromolecules from natural sources into marketable functional foods and nutraceuticals is of major significance to the agri-food sector. Interest in this area of research stems from the application of purified bioactive macromolecules in enhancing food quality and as an alternative to some pharmaceutical drugs for delivery of potential health benefits, with less associated adverse effects. To obtain bioactive macromolecules of high quality, appropriate use of extraction techniques and its influence on sensory and physicochemical properties is paramount. With the advent of technology-aided processes, there has been remarkable improvement in the extraction efficiency of these bioactive agents. An overview of the influence of these new techniques on extraction efficiency and physicochemical properties of proteins, lipids and fibers, which this detailed review provides, will prove to be a valuable resource to food industries aiming to maximize production of bioactive macromolecules from natural sources as well as the scientific community.
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2019 |
Xia Q, Akanbi TO, Li R, Wang B, Yang W, Barrow CJ, 'Lipase-catalysed synthesis of palm oil-omega-3 structured lipids', Food and Function, 10 3142-3149 (2019) [C1] In this work, Candida antarctica lipase A was applied to selectively remove saturated fatty acids from palm oil to prepare palm oil acylglycerol concentrate (POAC), where palmitic... [more] In this work, Candida antarctica lipase A was applied to selectively remove saturated fatty acids from palm oil to prepare palm oil acylglycerol concentrate (POAC), where palmitic acid decreased from 40.0 to 28.7% and oleic acid increased from 40.0 to 50.5% after 3 h of hydrolysis. Lipozyme RMIM from Rhizomucor miehei was then used to incorporate either alpha linolenic acid (ALA) or eicosapentaenoic acid (EPA) into the resulting POAC. Optimum omega-3 incorporation was achieved when POAC to omega-3 ratio was 6:3, reaction temperature was 40 °C and reaction time was 18 h. Under these conditions, the ALA content in the separated ALA incorporated structured lipid (POAC-ALA) was 27.1%, and the EPA content in the EPA incorporated structured lipids (POAC-EPA) was 30.9%. The formed structured lipids had lower levels of saturated fatty acids, and significantly lower melting points, in both cases below 8 °C. The enzymatic process developed produces new structured lipids, with lower saturated fat and higher omega-3, with potential as a healthy palm oil derived lipid ingredient.
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2018 |
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.
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2018 |
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.
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2018 |
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.
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2017 |
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.
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2017 |
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.
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2016 |
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.
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2016 |
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.
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2015 |
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.
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2014 |
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.
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2013 |
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.
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2012 |
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)
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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.
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2011 |
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.
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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.
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2010 |
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.
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2010 |
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.
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2009 |
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.
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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.
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Show 39 more journal articles |
Conference (4 outputs)
Year | Citation | Altmetrics | Link |
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2021 | Akanbi T, 'Phenolipids as antioxidants in omega-3 oils, emulsions and microcapsules', University of Newcastle Ourimbah (2021) | ||
2020 | Akanbi T, Gunathilake T, Barrow C, 'Lipase produced omega-3 acylglycerols in a solvent-free system: Stability and Application', Australia (2020) | ||
2018 | Akanbi T, 'Science at the Shine Dome', Canberra, Australia (2018) | ||
Show 1 more conference |
Patent (2 outputs)
Year | Citation | Altmetrics | Link |
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2017 | Akanbi T, Wang B, Barrow C, Process for producing microencapsulated omega-3 fatty acid concentrates. (2017) | ||
2015 | Akanbi T, Barrow C, Separation of omega-3 fatty acids. Patent publication number (2015) |
Creative Work (1 outputs)
Year | Citation | Altmetrics | Link |
---|---|---|---|
2021 | Akanbi T, Sustainable Food Future Conference 2021, The University of Newcastle, Ourimbah Campus, Online (2021), University of Newcastle, Ourimbah (2021) |
Presentation (2 outputs)
Year | Citation | Altmetrics | Link |
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2017 | Akanbi T, 'Lipases in lipid modification: past achievements and current applications.', (2017) | ||
2014 | Akanbi T, 'Pancreatic lipase selectively hydrolyses DPA over EPA and DHA due to location of double bonds in the fatty acids rather than regioselectivity', (2014) |
Grants and Funding
Summary
Number of grants | 11 |
---|---|
Total funding | $313,207 |
Click on a grant title below to expand the full details for that specific grant.
20221 grants / $13,515
New Products from Akoya Oysters$13,515
Funding body: Broken Bay Perl Farm
Funding body | Broken Bay Perl Farm |
---|---|
Project Team | Doctor Taiwo Akanbi, Mr James Brown, Associate Professor Troy Gaston, Ms Liz Grist |
Scheme | Research Grant |
Role | Lead |
Funding Start | 2022 |
Funding Finish | 2023 |
GNo | G2201274 |
Type Of Funding | C3100 – Aust For Profit |
Category | 3100 |
UON | Y |
20211 grants / $29,652
New products from Akoya Oysters$29,652
Funding body: The University of Newcastle, NSW
Funding body | The University of Newcastle, NSW |
---|---|
Project Team | Doctor Taiwo O Akanbi, Associate Professor Troy Gaston |
Scheme | CESE Industry-Matched Funding Scheme |
Role | Lead |
Funding Start | 2021 |
Funding Finish | 2022 |
GNo | |
Type Of Funding | Internal |
Category | INTE |
UON | N |
20202 grants / $12,350
Strategic Investment Funding$7,350
Funding body: College of Engineering, Science and Environment, University of Newcastle
Funding body | College of Engineering, Science and Environment, University of Newcastle |
---|---|
Project Team | Taiwo Akanbi |
Scheme | College Multidisciplinary Strategic Investment Grant |
Role | Lead |
Funding Start | 2020 |
Funding Finish | 2020 |
GNo | |
Type Of Funding | Internal |
Category | INTE |
UON | N |
Research Funds$5,000
Funding body: School of Environmental & Life Sciences - Faculty of Science & IT - The University of Newcastle | Australia
Funding body | School of Environmental & Life Sciences - Faculty of Science & IT - The University of Newcastle | Australia |
---|---|
Project Team | Taiwo Akanbi |
Scheme | Introduction to Food Science & Technology |
Role | Lead |
Funding Start | 2020 |
Funding Finish | 2020 |
GNo | |
Type Of Funding | Internal |
Category | INTE |
UON | N |
20192 grants / $13,000
Ridley's Pilot Project (Initial Fund)$8,000
Funding body: Industry
Funding body | Industry |
---|---|
Project Team | Dr Taiwo Akanbi, Dr Tim Nalder, Dr Jacqui Adcock, Professor Colin Barrow |
Scheme | Research |
Role | Lead |
Funding Start | 2019 |
Funding Finish | 2019 |
GNo | |
Type Of Funding | External |
Category | EXTE |
UON | N |
Entrepreneurship Fund $5,000
Funding body: Deakin University
Funding body | Deakin University |
---|---|
Project Team | Taiwo Akanbi |
Scheme | Faculty support grant |
Role | Lead |
Funding Start | 2019 |
Funding Finish | 2019 |
GNo | |
Type Of Funding | External |
Category | EXTE |
UON | N |
20182 grants / $4,650
Australian Academy of Science Travel Grant - Offered by Deakin University$3,000
Funding body: Deakin University
Funding body | Deakin University |
---|---|
Project Team | Taiwo Akanbi |
Scheme | Faculty support grant |
Role | Lead |
Funding Start | 2018 |
Funding Finish | 2018 |
GNo | |
Type Of Funding | External |
Category | EXTE |
UON | N |
Travel Grant$1,650
Funding body: Deakin University
Funding body | Deakin University |
---|---|
Project Team | Taiwo Akanbi |
Scheme | Small Research Consultancy |
Role | Lead |
Funding Start | 2018 |
Funding Finish | 2018 |
GNo | |
Type Of Funding | External |
Category | EXTE |
UON | N |
20171 grants / $200,040
Bioprocess optimisation for calamari oil production$200,040
Funding body: Innovation Connections
Funding body | Innovation Connections |
---|---|
Project Team | Professor Colin Barrow |
Scheme | Innovation Connections |
Role | Investigator |
Funding Start | 2017 |
Funding Finish | 2019 |
GNo | |
Type Of Funding | External |
Category | EXTE |
UON | N |
20161 grants / $25,000
Pro-vice-chancellor Research Equipment Award$25,000
Funding body: Deakin University
Funding body | Deakin University |
---|---|
Project Team | Taiwo Akanbi |
Scheme | Faculty support grant |
Role | Lead |
Funding Start | 2016 |
Funding Finish | 2016 |
GNo | |
Type Of Funding | External |
Category | EXTE |
UON | N |
20151 grants / $15,000
Industry Engagement Fund, Deakin University$15,000
Funding body: Deakin University
Funding body | Deakin University |
---|---|
Project Team | Taiwo Akanbi |
Scheme | Faculty support grant |
Role | Lead |
Funding Start | 2015 |
Funding Finish | 2015 |
GNo | |
Type Of Funding | External |
Category | EXTE |
UON | N |
Research Supervision
Number of supervisions
Current Supervision
Commenced | Level of Study | Research Title | Program | Supervisor Type |
---|---|---|---|---|
2022 | PhD | Convenience Cooking Products and Vegetable Consumption: A Novel Potential Solution to Improve Vegetable Intakes in Australia | PhD (Food Science), College of Engineering, Science and Environment, The University of Newcastle | Co-Supervisor |
2022 | PhD | Production and Use of Microbial Enzymes for Processing Dairy Wastes | PhD (Food Science), College of Engineering, Science and Environment, The University of Newcastle | Principal Supervisor |
2022 | PhD | Exploring the Role of Halal Executives in the Halal Certification Process towards their Career Growth in Malaysia and Australian Food Industries | PhD (Food Science), College of Engineering, Science and Environment, The University of Newcastle | Principal Supervisor |
2022 | PhD | Production, Stability And Safety Of Plant-Based Meat Alternatives | PhD (Food Science), College of Engineering, Science and Environment, The University of Newcastle | Principal 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 |
Past Supervision
Year | Level of Study | Research Title | Program | Supervisor Type |
---|---|---|---|---|
2023 | PhD |
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 |
2023 | PhD | Recovery of Bioactive Compounds from Robusta Coffee Pulp Waste (Coffea canephora) and Encapsulation of its Phenolic-Enriched Extract | PhD (Food Science), College of Engineering, Science and Environment, The University of Newcastle | Co-Supervisor |
2021 | Honours | The Effects of Natural Antioxidants on the Stability of Polyunsaturated Fatty Acids in Seafood During Deep-Frying | Food Science & Biotechnology, College of Engineering, Science and Environment, University of Newcastle | Principal Supervisor |
2020 | Masters |
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 |
2019 | Masters |
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 |
Research Collaborations
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 | |
---|---|---|
Australia | 46 | |
New Zealand | 9 | |
Malaysia | 8 | |
United States | 8 | |
China | 5 | |
More... |
Dr Taiwo Akanbi
Position
Senior Lecturer
School of Environmental and Life Sciences
College of Engineering, Science and Environment
Contact Details
taiwo.akanbi@newcastle.edu.au | |
Phone | (02) 43484117 |
Links |
Research Networks Research Networks |