Lipoxygenases are widespread enzymes that catalyze oxidation of polyunsaturated fatty acids (linoleic, linolenic, and arachidonic acid) to produce hydroperoxides. Lipoxygenase reactions can be desirable, but also lipoxygenases can react in undesirable ways. Most of the products of lipoxygenase reactions are aromatic compounds that can affect food properties, especially during long-term storage. Lipoxygenase action on unsaturated fatty acids could result in off-flavor/off-odor development, causing food spoilage. In addition, lipoxygenases are present in the human body and play an important role in stimulation of inflammatory reactions. Inflammation is linked to many diseases, such as cancer, stroke, and cardiovascular and neurodegenerative diseases. This review summarized recent research on plant families and species that can inhibit lipoxygenase activity.

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Nanofibrillated cellulose (NFCs) were extracted from sugar palm fibres (SPS) in two separate stages; delignification and mercerization to remove lignin and hemicellulose, respectively. Subsequently, the obtained cellulose fibres were then mechanically extracted into nanofibres using high pressurized homogenization (HPH). The diameter distribution sizes of the isolated nanofibres were dependent on the cycle number of HPH treatment. TEM micro-images displayed the decreasing trend of NFCs diameter, from 21.37 to 5.5 nm when the number of cycle HPH was increased from 5 to 15 cycles, meanwhile TGA and XRD analysis showed that the degradation temperature and crystallinity of the NFCs were slightly increased from 347 to 347.3 °C and 75.38 to 81.19% respectively, when the number of cycles increased. Others analysis also were carried on such as FT-IR, FESEM, AFM, physical properties, zeta potential and yield analysis. The isolated NFCs may be potentially applied in various application, such as tissue engineering scaffolds, bio-nanocomposites, filtration media, bio-packaging and etc.

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Cellulose was extracted from sugar palm fibres (Arenga pinnata) by conducting delignification and mercerization treatments. Subsequently, sugar palm nanocrystalline celluloses (SPNCCs) were isolated from the extracted cellulose with 60wt% concentrated sulphuric acid. The chemical composition of sugar palm fibres were determined at different stages of treatment. Structural analysis was carried out by Brunauer-Emmett-Teller (BET), X-ray diffraction (XRD) and Fourier transform infrared spectroscopy (FT-IR). Morphological analysis of extracted cellulose and isolated nanocrystalline cellulose (NCCs) was investigated by using field emission scanning electron microscopy (FESEM), atomic force microscopy (AFM), and transmission electron microscopy (TEM). The thermal stability of sugar palm fibres at different stages of treatment was investigated by thermogravimetric analysis (TGA). The results showed that lignin and hemicellulose were removed from the extracted cellulose through the delignification and mercerization process, respectively. The isolated SPNCCs were found to have length and diameters of 130±30nm and 9±1.96nm, respectively.

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In this study, sugar palm starch (SPS) films were developed using glycerol (G), sorbitol (S) or their combination (GS) as plasticizers at the ratio of 15, 30 and 45 (wt)% using casting technique. The addition of plasticizers to SPS film-forming solutions helped to overcome the brittle and fragile nature of unplasticized SPS films. Increased plasticizer concentration resulted to an increase in film thickness, moisture content and solubility. On the contrary, density and water absorption of plasticized films decreased with increasing plasticizer concentration. Raising the plasticizer content from 15 to 45 % showed less effect on the moisture content and water absorption of S-plasticized films. Films containing glycerol and glycerol-sorbitol plasticizer (G, and GS) demonstrated higher moisture content, solubility and water absorption capacity compared to S-plasticized films. The results obtained in this study showed that plasticizer type and concentration significantly improves film properties and enhances their suitability for food packaging applications.

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