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Objectives of the Projects

• To investigate the bioactive emulsion from fruits with functional ingredient for diabetes control. (SDG3)

• To investigate the effect of value-added bioactive food ingredient production as antioxidant, anti-inflammatory and hypoglycemic effects (SDG3 & SDG12)

• To develop various functional foods with specific health benefits for commercialization purposes. (SDG 12)

1. Mulberry leaf extract in red palm oil emulsion for diabetes control

This research project aims to fabricate a bioactive emulsion that consists of mulberry leaf extract and red palm oil. Mulberry leaf extract is well-known with its hypoglycemic activity, whereas red palm oil is rich in tocotrienol and tocopherol. The newly formulated emulsion is expected to exhibit health benefits of both mulberry leaf and red palm oil, hence will emerge as an excellent functional ingredient for diabetes control. The research project is aligned with SDG 3 Good Health and Well-being.    

Team Members

Lead by Assoc. Prof. Ts. Dr. Tang Pei Ling. Co – researcher: Asst Prof. Dr. Tan Phui Yee 

2. Bioactive constituents from jicama peel for functional foods development

This research project aims to explore the bioactive phytochemicals and polysaccharide in the peel of jicama, which is the by-product. The antioxidant, anti-inflammatory and hypoglycemic activities of jicama peel extract and polysaccharide were determined. The jicama peel is proven to exhibit prominent antioxidant and anti-inflammatory activities. Jicama peel can be used as the substrate for value-added bioactive food ingredient production. The research project is aligned with SDG 12 Responsible Consumption and Production to recycle the agricultural residue for health food production.      

Team Members

Lead by Assoc. Prof. Ts. Dr. Tang Pei Ling. Co – researcher: Assoc. Prof. Dr. Sheri-Ann Tan Shu Wei 

3. Rice bran oil in cowpea protein isolate gel

The project aims to increase the stability of rice bran oil, which is rich in mono- and polyunsaturated fat, in gel of cowpea protein isolate. The antioxidant activity of the rice bran oil is targeted in this research. Stable rice bran oil is expected to be an excellent source of antioxidants. This project is aligned with SDG 3 Good Health and Well-being.    

Team Members

Lead by Asst. Prof. Dr. Tan Phui Yee. Co – researchers: Assoc. Prof. Ts. Dr. Tang Pei Ling, Asst. Prof. Dr. Kek Siok Peng 

4. Development of functional cottage cheese through lactic acid bacteria fermentation and fortification using spice extracts

This project aims to investigate the trend of change of antioxidant and anti-inflammatory activities of cottage cheese following lactic acid bacteria fermentation and fortification using cinnamon, garlic, and onion extracts, respectively. Combined lactic acid bacteria fermentation with fortification using the selected spices is expected to boost the antioxidant and anti-inflammatory activities of the cottage cheese. This project is aligned with SDG 3 Good Health and well-being. 

Team Members

Lead by Asst. Prof. Dr. Kek Siok Peng. Co – researchers: Assoc. Prof. Ts. Dr. Tang Pei Ling, Assoc. Prof. Dr. Tan Hui Yin

5. Sugarcane leaf polysaccharide for diabetes control 

This project aims to develop an extraction process to improve the yield of hypoglycemic polysaccharide from sugarcane leaves. Sugarcane leaf polysaccharides have been proven to exhibit prominent hypoglycemic effects. Incorporation of sugarcane leaf polysaccharide into carrageenan hydrogel significantly increases antioxidant and anti-inflammatory activities of the blend hydrogel. This project is aligned with SDG 12 Responsible Consumption and Production to recycle the agricultural residue for health food production. 

Collaboration project of Assoc. Prof. Ts. Dr. Tang Pei Ling with Guangxi Key Laboratory of Efficacy Study on Chinese Medica Materia, Guangxi University of Chinese Medicine.

6. Development of functional yogurt and fermented milk using cinnamon by-product

This project aims to recover bioactive phytochemicals from the residues of cinnamon bark, leaf, and twig after essential oil extraction, then added into yogurt and fermented milk to boost its antioxidant, anti-inflammatory and hypoglycemic activities. This project is aligned with SDG 12 Responsible Consumption and Production to recycle the agricultural residue for health food production. 

Collaboration project of Assoc. Prof. Ts. Dr. Tang Pei Ling with Guangxi Key Laboratory of Efficacy Study on Chinese Medica Materia, Guangxi University of Chinese Medicine.

7. Fermentable sugar production from oil palm empty fruit bunch fibre

The project aims to deconstruct the oil palm empty fruit bunch fibre, which is the by-product of palm oil production for producing fermentable sugar using enzymatic approach. Fermentable sugar solution will be the base for the production of various bio-products, such as biofuel, bio-chemicals, and biogas. This project is aligned with SDG 12 Responsible Consumption and Production to recycle the agricultural residue for biochemicals production.

Team Members

Led by Assoc. Prof. Ts. Dr. Tang Pei Ling. Co – researcher: Assoc. Prof. Dr. Yue Chen Soon

Production of bioactive glycopeptides from edible bird’s nest by-product 

This is a one-year industry collaboration project between TAR UMT and Nestlin Malaysia Sdn. Bhd. The project aims to optimize the enzymatic hydrolysis process of edible bird’s nest to produce bioactive glycopeptides for functional food development. 

Team Members

Lead by Assoc. Prof. Ts. Dr. Tang Pei Ling. Co – researchers: Assoc. Prof. Dr. Ler Hui Yin, Asst. Prof. Dr. Chan Kai Quin, Asst. Prof. Dr. Ong Yien Yien

1. Designer foods development 

This is an entrepreneurial project between TAR UMT and Cloud4Sea Sdn. Bhd. The project aims to develop various functional foods with specific health benefits for commercialization purposes. Under this project, a university-industry joint laboratory is set up to carry out the works of proof-of-concept, before up-scaling in an out-campus pilot plant. Student talents who successfully develop products that eventually commercialize in the market will be guided in establishing a start-up to continue running the business.

Team Members

Lead by Assoc. Prof. Dr. Tang Pei Ling. Co – researchers: Dr. Lim Lee Chang, Dr. Ong Yien Yien

Team Members

Lead by Assoc. Prof. Ts. Dr. Tang Pei Ling. Co – researchers: Assoc. Prof. Dr. Ler Hui Yin, Asst. Prof. Dr. Lim Lee Chang, Asst. Prof. Dr. Ong Yien Yien. Young entrepreneur: Ms. Chew Huei Chin

3. Kombucha formulation and development

Kombucha is a fermented tea-based healthy beverage. This is an iSpark project under the initiative of TAR UMT Centre for Business Incubation and Entrepreneurial Ventures (CBIEV). The goal of this project is to turn the student team into entrepreneurs by commercializing the kombucha products developed by the team during their study in the programme of Bachelor of Science (Hons.) in Food Science. The product idea was developed in one of the coursework assessments during their study.

Team Members

Lead by Assoc. Prof. Ts. Dr. Tang Pei Ling. Co – researcher: Asst. Prof. Dr. Lim Lee Chang. Young entrepreneurs: Mr. Cheong Kai Ming, Mr. Lim Yi Hong, Ms. Lim Bao Ying, Ms. Lim Mei Choo, Ms. Lai Ket Yee, Ms. Cheok Jia Xin.  

4. Pronest

Pronest is a collection of probiotic fermented mixed fruits and vegetables juice-based beverages and desserts containing edible bird’s nest essence. This is an iSpark project under the initiative of TAR UMT Centre for Business Incubation and Entrepreneurial Ventures (CBIEV). The goal of this project is to turn the student team into entrepreneurs by commercializing the Pronest products developed by the team during their study in the programme of Bachelor of Science (Hons.) in Food Science. The product idea was developed in one of the coursework assessments during their study. 

Team Members

Lead by Assoc. Prof. Ts. Dr. Tang Pei Ling. Co – researcher: Asst. Prof. Dr. Ong Yien Yien. Young entrepreneurs: Ms. Ang Kim Joo, Ms. Yu Kelly, Ms. Lim Xin Jie, Ms. Chee Yin Yin 

Questions:

Contact : tangpl@tarc.edu.my (AP Ts. Dr. Tang Pei Ling)

       For more information and Potential Collaboration