Food science and technology for a sustainable future
14 September 2021
As you devour a bar of chocolate, you may start to think of the calories you have indulged in. But have you thought about the science that goes into it? If you noticed that your chocolate is a little whitish, that is not mould. It is, in fact, a change in the size of the fat crystals as they go through temperature fluctuation.
Head of Food Science and Physical Sciences Associate Professor Siow Lee Fong has always had an insatiable curiosity for food and its processes. She was even more piqued when she realised she could improve human life by keeping food better and healthier through food science and technology.
Dr Siow, an academic at the School of Science, Monash University Malaysia, is interested in researching more on microencapsulation, a technique to encase certain substances in capsule form. This method is not new, and many industries are already using it. However, Dr Siow is currently utilising this means on an underutilised plant known as the drumstick tree, or moringa.
"Moringa is prized for its oils. Yet, many are not aware of the gem in the remaining seedcake. Others have extracted proteins from the seedcake. It has not been used as wall materials in microencapsulation before, making this research project current and innovative," she stated.
"We have extracted the proteins from the seedcake, which remains after its oils are extracted, and have dried it into powder form. We are now studying its content and behaviour and testing its performance," Dr Siow added.
Microencapsulation started with non-food materials like detergent, but a good example to explain how it works is by using chewing gum as an example. A chewing gum's sweetness emerges as you chew on it, but the longer you chew it, the less sweet it becomes. This sweetness is microencapsulated and appears as you chew and break down the gum's microcapsules. When there are no more microcapsules left, the gum will taste bland.
"There are many benefits of microencapsulation. The main benefit is protecting active compounds from the external environment so that they are not destroyed in a harsh environment. It acts as a shield, masking the taste of the active compounds, controlling their release and adding them to products.
"Bioactive compounds are known to have antioxidant properties, which contribute to good health. Food products incorporated with these compounds are called functional foods. Consumers may easily accept them as they don't need to purposely buy a separate health supplement when their daily foods are added with these bioactive compounds.
"Utilising a new plant-based source opens up options for vegetarians. Plant-based proteins are also far more sustainable than animal proteins. This current work is matched with the United Nations Sustainable Development Goals to achieve food security and end hunger," said Dr Siow.