Farah Faiqah Fazial
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Preferred name
Farah Faiqah Fazial
Official Name
Farah Faiqah, Fazial
Alternative Name
Fazial, Farah Faiqah
Farahfaiqah, Fazial
Fazial, F. F.
Main Affiliation
Scopus Author ID
56648120900
Researcher ID
EWY-5397-2022

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Synthesis and characterization of sago starch nanocrystal laurate as a food grade particle emulsifier

2023 , Azfaralariff Ahmad , Farah Faiqah Fazial , H.P.S. Abdul Khalil , Shazrul Fazry , Azwan Lazim

Starch nanocrystals (SNCs) are tiny particles that possess unique qualities due to their small size, such as increased crystallinity, thin sheet structure, low permeability, and strong resistance to digestion. Although sago starch nanocrystals (SNCs) are naturally hydrophilic, their properties can be modified through chemical modifications to make them more versatile for various applications. In this study, the esterification process was used to modify SNCs using lauroyl chloride (LC) to enhance their surface properties. Three different ratios of LC to SNC were tested to determine the impact on the modified SNC (mSNC). The chemical changes in the mSNC were analyzed using FTIR and 1H NMR spectroscopy. ##The results showed that as the amount of LC increased, the degree of substitution (DS) also increased, which reduced the crystallinity of the mSNC and its thermal stability. However, the esterification process also improved the hydrophobicity of the SNC, making it more amphiphilic. The emulsification capabilities of the mSNC were investigated using a Pickering emulsion, and the results showed that the emulsion made from mSNC-1.0 had better stability than the one made from pristine SNC. This study highlights the potential of SNC as a particle emulsifier and demonstrates how esterification can improve its emulsification capabilities.

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Food-grade particle stabilized pickering emulsion using modified sago (Metroxylon sagu) starch nanocrystal

2020 , Ahmad Azfaralariff , Farah Faiqah Fazial , Regina Sisika Sontanosamy , Muhammad Faizan Nazar , Azwan Mat Lazim

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Physicochemical characterization of starch from mango seed kernel extracted using different methods

2023 , Nur Amy Sharmilia Mohd Saleh , Rumaisa Nordin , Azrin Ahmad , Farah Faiqah Fazial

Mango seeds are by-products of mangoes that are high in nutrients, but they are usually discarded as waste. The objective of this study is to investigate the physicochemical characterizations of starch from mango seeds extracted using different extraction strategies. In this research, starch from Chokanan mango seed kernel was extracted using water extraction method (WES), water-ultrasonic extraction method (WSES), and alkali extraction method (AES). The results showed that the percentage of yield using WSE method was the highest (28.59 %) compared to starch yield from WE (15.51%) and AE (22.73%) methods. Furthermore, WSE extracted starch has higher amylopectin content (67.16%), swelling power (19.96 g/g) and solubility (12.72%) compared to WSES and AES. Starch with higher long chain amylopectin content tends to swell easily. Ultrasonic treatment on starch granules breaks down the crystal molecular structure resulting in higher water uptake through new hydrogen bonds thus increasing swelling and solubility properties. The FTIR spectra showed the presence of carboxyl and hydroxyl functional groups on WSE starch samples and found its similarity of these important functional groups with commercial tapioca and sago starch. Due to the excellent properties of WSE starch, it plays great potential as an alternative starch especially as the texture enhancer in the preparation and production of various foods.

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Comprehensive characterisation of tilapia fish gelatine under varied extraction conditions for the advancement of hard capsule production

2023 , Farah Faiqah Fazial , Azfaralariff Ahmad , Norziah Mohd Hani

SummaryHard capsules are a frequently used oral medication delivery form. This study aims to evaluate the potential of tilapia fish gelatine as a suitable material for hard capsules, by analysing various gelatine properties under different extraction temperatures (50, 60, 70, and 80 °C) and extraction periods (6 and 12 h). The results showed a range of values for the gelatine yield (22–33% (w/w)), gel strength (141–360 g), molecular weight distribution (140–300 kDa), and amino acid composition (185–220/1000 residues). FG70‐12 (296) and FG60‐6 (266) were found to have gel strength between 200 and 300 g thus suitable to be used as hard capsule material. Interestingly, the strongest gelatine having 360 g gel strength obtained from FG50‐6 (fish gelatine extracted at 50 °C for 6 h) became the essential ingredient for preparing hard capsules because two times dipping was enough to obtain the standard weight and thickness. A slight loss of moisture was identified during drying and rapid dissolution (4–8 min) detected from fish gelatine capsule at pH 6.8 or below. Therefore, hard capsules for pharmaceutical applications could be developed from fish gelatine as an alternative gelatine with similar properties as commercial hard capsules and satisfying the pharmacopoeia standard.

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