scholarly journals Natural Food Additives and Preservatives for Fish-Paste Products: A Review of the Past, Present, and Future States of Research

2017 ◽  
Vol 2017 ◽  
pp. 1-31 ◽  
Author(s):  
Khawaja Muhammad Imran Bashir ◽  
Jin-Soo Kim ◽  
Jeong Hyeon An ◽  
Jae Hak Sohn ◽  
Jae-Suk Choi
Keyword(s):  
Shelf Life ◽  
Food Additives ◽  
Value Added ◽  
Fish Muscle ◽  
Raw Material ◽  
Natural Food ◽  
Chemical Additives ◽  
Fish Meat ◽  
Seafood Products ◽  
Increasing Demand

Fish-paste products, also known as fish cakes or surimi-based products, are worldwide favorites. Surimi, a wet protein concentrate of fish muscle, is used as an intermediate raw material to produce surimi seafood. The flavor, texture, taste, shelf-life, and market value of surimi-based products depend on the source of the fish meat, type of applied heat treatment, and additives used to prepare the surimi. While preparing surimi with chemical additives, several problems have been observed, such as a lack of unique characteristics, inferior acceptability, and poor functionality. Various types of fish-paste products have been developed by using different ingredients (e.g., vegetables, seafood, herbs and oriental medicines, grains and roots including carrots, and functional food materials). However, a systematic review of fish-paste products prepared using natural food additives has not yet been performed. Therefore, the quality characteristics of fish-paste products and their functionalities were elucidated in this study. With the increasing demand for surimi seafood products, the functional properties, physiochemical properties, and shelf-life of surimi-based products need to be improved. This review will aid the preparation of new value-added products in the surimi industry.

scholarly journals A natural food ingredient based on ergosterol: optimization of the extraction fromAgaricus blazei, evaluation of bioactive properties and incorporation in yogurts

2018 ◽  
Vol 9 (3) ◽  
pp. 1465-1474 ◽  
Author(s):  
Rúbia C. G. Corrêa ◽  
Lillian Barros ◽  
Ângela Fernandes ◽  
Marina Sokovic ◽  
Adelar Bracht ◽  
...  
Keyword(s):  
Food Additives ◽  
Value Added ◽  
Natural Food ◽  
Food Ingredient ◽  
Bioactive Properties

A. blazeibioresidues can be used to obtain promising high value-added food additives, following a circular bioeconomy concept.

scholarly journals Utilization of Shrimp Head Wastes into Powder Form as Raw Material for Value-Added Products

2021 ◽  
pp. 191-200
Author(s):  
Rosa Bassig ◽  
Adoracion Obinque ◽  
Vivian Nebres ◽  
Virginia Delos Santos ◽  
Deserie Peralta ◽  
...  
Keyword(s):  
Shelf Life ◽  
Raw Materials ◽  
Penaeus Monodon ◽  
Value Added ◽  
Raw Material ◽  
Activity Levels ◽  
Powder Form ◽  
Life Study ◽  
Shrimp Head ◽  
Shrimp Heads

Shrimp processing industries produce large amounts of wastes in the form of shrimp heads, shells, and tails, which are more or less 50% of the raw materials. Improper disposal of these nutrient-rich wastes can cause environmental problems if not duly managed. This study aims to utilize Penaeus monodon shrimp head wastes into powder form using a cabinet type drier and establish the processing yield and important product qualities. Two treatments of shrimp head powders were studied: shrimp head powder with carapace (SHPwc) and shrimp head powder without carapace (SHPwoc). The yields obtained were 26.72% for SHPwc while 20.42% for SHPwoc; both are considered to have significant value since both are produced from wastes. Both products have satisfactory water activity levels; however, the bulk density was high, and the solubility was lower than other published powdered seafood by-products. Both products have light orange or brown color: however, in both odor and flavor, SHPwoc had a higher mean general acceptability, with “like slightly-like moderately” results. SHPwoc was subjected to a shelf-life study with added salt and ascorbic acid preservatives. Monthly analyses revealed that the microbiological parameters are still within limits, and both moisture and pH values were acceptable after eight months of storage at ambient temperature (28-30°C). However, the peroxide value is acceptable until only the sixth month, which signifies the end of shelf-life based on theoretical sensory changes. The results of this study show the promising significance of utilizing shrimp processing wastes into seafoodbased products.

Advances in Natural Rubber Production

1994 ◽  
Vol 67 (3) ◽  
pp. 537-548 ◽  
Author(s):  
Abdul Aziz S. A. Kadir
Keyword(s):  
Natural Rubber ◽  
Hevea Brasiliensis ◽  
Management Practices ◽  
Rubber Tree ◽  
Value Added ◽  
Raw Material ◽  
High Yield ◽  
Processing Efficiency ◽  
Tropical Timber ◽  
Increasing Demand

Abstract This paper will attempt to highlight the various advances made to date in the production and processing of natural rubber (NR). The commercially planted rubber tree, Hevea brasiliensis, can yield as high as 3,000 kg of rubber per hectare in contrast to the 500 kg rubber per hectare obtained from the wild Amazonian rubber trees. The high yield of commercial rubber trees is attributed to the successful breeding program, efficient development of agronomic and crop management practices and proper exploitation systems. Today, the Hevea brasiliensis trees not only contribute to the supply of world natural rubber, but also to the ever increasing demand of tropical timber. Latex extracted from the rubber tree is processed to meet the specific requirements of the consumers. In the area of processing, emphasis is on the production of NR as an industrial raw material with improved quality and consistency. Efforts are also placed on processing efficiency, optimum product mix and production of value added modified NR such as epoxidized and deproteinized NR. The processing activities also take into consideration the control of processing effluent with appropriate effluent treatments or conversion of effluent to useful materials.

scholarly journals Extending the Shelf Life of Tilapia Mince by Zinc Oxide Nanoparticle – A Precursor of Value-Added Fishery Product

2020 ◽  
pp. 73-82
Author(s):  
K. Pati ◽  
S. Chowdhury ◽  
S. Nath ◽  
P. Murmu ◽  
F. H. Rahman
Keyword(s):  
Zinc Oxide ◽  
Antibacterial Activity ◽  
Shelf Life ◽  
Zinc Deficiency ◽  
Pathogenic Bacteria ◽  
Value Added ◽  
Raw Material ◽  
Nano Particles ◽  
Wide Range ◽  
Fish Mince

Zinc deficiency is associated with impaired growth, poor immune function and also adverse pregnancy outcomes. The main strategies to alleviate mineral deficiencies are food diversification, food fortification or supplementation. Recently, there is a growing interest on the metal oxide nano-particles owing to its various aspects such as bactericidal agents, destruction of carcinogenic cells and drug delivery applications. Fortification of zinc can be done with Zinc oxide (ZnO), currently listed as a generally recognized as safe (GRAS) material by the Food and Drug Administration. Due to the high antibacterial activity, chemical stability and solubility, nano-ZnO shows great interests in the application in fields of food additives, packing and agriculture, and biomedicine. The minced fish technology minimizes wastes, efficiently uses existing resources, helps in production of new versatile and nutritious foods and provides economic advantage to both the producer and consumer. Minced meat is used as a raw material for preparation of number of value-added products such as fish sausage, cakes, cutlets, patties, balls, pastes, texturized products, etc. Tilapia, an economically important food fish, is hardy and easy-to-grow, white-fleshed, mild-flavored and soothing palatability, thus regarded as a successful farmed fish and raw material of fish mince and subsequently surimi. During frozen or refrigerated storage, fish mince undergoes degradation; significant deterioration of sensory quality and loss of nutritional value have been detected as a result of changes in the protein and lipid fractions, formation of amines (volatile and biogenic) and hypoxanthine and changes in the physical properties of the muscle. The use of Zinc nanoparticles may be an efficient way of extending shelf life and food safety through the inhibition of spoilage and pathogenic bacteria without altering the nutritional quality of raw materials and food products due to broad-spectrum antibacterial activity of ZnO Np against pathogenic bacteria such as Staphylococcus aureus, Bacillus subtilis, Escherichia coli, E. coli O157:H7, Salmonella enteritidis, Salmonella typhimurium, Pseudomonas fluorescens, Campylobacter jejuni, Pseudomonas aeruginosa and Listeria monocytogenes. Thus, after reviewing a wide range of literatures, it can be projected that development of low-cost Zn Nano-particle fortified value-added fish product is the ultimate future to eradicate zinc deficiency and can be rational kick start to alleviate protein as well as zinc malnutrition.

scholarly journals Synergistic Antioxidant and Antibacterial Advantages of Essential Oils for Food Packaging Applications

Biomolecules ◽  
2021 ◽  
Vol 11 (9) ◽  
pp. 1267
Author(s):  
Nagaraj Basavegowda ◽  
Kwang-Hyun Baek
Keyword(s):  
Essential Oils ◽  
Shelf Life ◽  
Food Packaging ◽  
Chemical Constituents ◽  
Food Additives ◽  
Antibacterial Properties ◽  
Mechanisms Of Action ◽  
Life Extension ◽  
Natural Food ◽  
Food Preservatives

The development of food-borne and infectious diseases has increased globally at an anomalous rate and is combined with emerging social and economic problems. This highlights the need for new and improved antibacterial agents with novel and different mechanisms of action at regular intervals. Some chemical or artificial food additives are considered harmful if they are used beyond their permissible levels. Today, consumers are demanding alternative, green, safer, and natural food additives to increase the shelf life of food. Essential oils (EOs) are concentrated liquid mixtures of volatile compounds with antioxidant and antibacterial properties that can be used as natural, eco-friendly, renewable, and cost-effective additives. The use of combinations of different EOs and their components is a promising strategy to increase the synergistic and additive effects of EOs in foods. In this article, we review the recent literature on EOs concerning the chemical constituents, extraction methods, antioxidant and antibacterial activities, and their mechanisms of action. Additionally, we discuss the synergistic interaction of different EOs and their components, challenges, and future directions of EOs as natural food preservatives, with special emphasis on shelf life extension and applications in the packaging of food products.

scholarly journals Development of pickle from Thai pangus (Pangasianodon hypophthalamus) muscle and changes in it’s nutritional composition during storage

2018 ◽  
Vol 16 (3) ◽  
pp. 545-552
Author(s):  
Fatema Hoque Shikha ◽  
Md. Ismail Hossain ◽  
Khaleda Akter ◽  
Md. Arifur Rahman
Keyword(s):  
Soybean Oil ◽  
Room Temperature ◽  
Bacterial Load ◽  
Food Additives ◽  
Storage Period ◽  
Fish Muscle ◽  
Nutritional Composition ◽  
Raw Material ◽  
Mustard Oil ◽  
Dorsal Muscle

Fish pickle was developed from Thai pangus (Pangasianodon  hypophthalamus) fish muscle by using different types of food additives. Mustard oil and soybean oil were used for preparing fish pickle. Dorsal muscle and whole fish muscle without bone were used as raw material for preparing fish pickle. Changes in nutritional composition, pH, bacteriological and sensory attributes were determined at room temperature (30–35°C) according to standard procedures. At room temperature (30-35°C) fish pickle prepared from dorsal muscle and whole fish muscle using both mustard oil and soybean oil remained in acceptable condition until 12/13 days. Bad smell produced in the pickle after 15th day of storage. Moisture, protein, lipid and pH value decreased but ash content increased with the progress of storage period. In case of soybean oil used pickle deterioration was faster than the pickles prepared using mustard oil. Bacterial load was higher in soybean oil pickle and the pickle prepared from whole fish muscle. J. Bangladesh Agril. Univ. 16(3): 545–552, December 2018

scholarly journals PENGARUH PENAMBAHAN HIDROKOLOID IOTA KARAGINAN UNTUK MENINGKATKAN KUALITAS, KEAMANAN DAN DAYA SIMPAN ROTI

Pro Food ◽  
2017 ◽  
Vol 3 (1) ◽  
pp. 186
Author(s):  
Mutia Devi Ariyana ◽  
Sri Widyastuti ◽  
Nazaruddin Nazaruddin ◽  
Baiq Rien Handayani ◽  
Wiharyani Werdiningsih ◽  
...  
Keyword(s):  
Shelf Life ◽  
Water Content ◽  
Food Additives ◽  
Bread Quality ◽  
Cell Diameter ◽  
Natural Food ◽  
Gas Cell ◽  
Artificial Food ◽  
Baking Process ◽  
Bread Volume

Bread is made and eaten in most countries around the world. Nowadays, the use of additives has became a common practice in the baking process to improve the bread quality. Nevertheless, addition of excessive artificial food additives have been linked to various health risks. Increasing in awareness of healthy food was stimulate various researches to found the food additives that safely used in the baking process, include the hydrocolloid which extracted from seaweed as the main commodity of West Nusa Tenggara. The aim of this work was to analyse the effect of iota-carrageenan extracted from Euchema spinosumaddition to improve the bread quality, safety and shelf-life during the storage periode. Up to date, no systematic study has been reported on the effect of iota-carrageenan as a natural food additive in the baking process. Based on the observation and experimental data, generally the addition ofiota-carrageenan was significantly affect the bread volume, elasticity, water content, crumb structure and texture, gas cell diameter and sensory parameter compared to the control. Iota-carrageenan at 0.4% concentration increased the bread volume by reduced the gas cell diameter that created the uniform matrix to prevent the gas lose during the baking process, same as the effect of bread improver addition. This level of consentration could also delayed the staling process by retarded the moisture migration to the surface that prevent the reduction of water content and elasticity during 96 hours storage of a bread. Sensory evaluation by a costumer panel gave the higher score for overall acceptability to the bread formulation added with iota-carrageenan compared to the control. The overall results showed that the iota-carrageenan potentially used as a natural bread improver to substituted the artificial food additives that widely used in baking process. Keywords: bread, improver, iota carrageenan, shelf-life, food safety   ABSTRAK Roti merupakan bahan makanan yang sangat banyak dikonsumsi di dunia. Saat ini, penambahan berbagai Bahan Tambahan Makanan (BTM) umum dilakukan untuk meningkatkan kualitas roti. Akan tetapi, penambahan BTMsintetis secara berlebihan dapat membawa berbagai konsekuensi kesehatan. Meningkatnya kesadaran akan pentingnya makanan sehat mengakibatkan semakin berkembangnya pencarian BTM yang aman pada proses pembuatan roti, salah satunya adalah hidrokoloid hasilekstraksi dari rumpul laut yang merupakan komoditas unggulan di provinsi NTB. Penelitian ini bertujuan untuk mempelajari pengaruh penambahaniota karaginan yang diekstraksi dari Euchema spinosumdalam meningkatkan kualitas, keamanan dan memperpanjang masa simpan roti. Saat ini belum ada laporan mengenai penggunaan iota karaginan sebagai BTM pada proses pembuatan roti. Berdasarkan hasil pengamatan dan data parameter yang diuji, penambahan iota karaginan pada adonan roti memberikan pengaruh yang signifikan pada volume pengembangan, elastisitas, kadar air, struktur dan tekstur crumb, diameter pori dan parameter sensoris roti.Iota karaginan dapat meningkatkan persentase volume pengembanganterutama pada konsentrasi 0,4% dengan memperkecil diameter pori roti yang dihasilkan sehingga menciptakan suatu matriks yang seragam dan dapat bertindak sebagai perangkap untuk mencegah gas CO2 terlepas selama proses pemanggangan, serupa dengan pengaruhbread improver.Penambahan iota karaginan 0,4% juga memperlambat migrasi kelembaban menuju permukaan sehingga menghambat penurunan kadar air dan elastisitas roti hingga 96 jam masa simpan.  Hasil uji organoleptik juga menunjukkan bahwa roti dengan penambahan iota karaginan lebih disukai. Peningkatan kualitas dan daya simpan roti dengan penambahan iota karaginan menunjukkan bahwa hidrokoloid jenis ini memiliki potensi untuk dikembangkan sebagai bread improver yang lebih terjamin keamanannya dibandingkan dengan bread improver sintetis yang saat ini digunakan dalam proses pembuatan roti. Kata kunci: roti, pengembang, iota karaginan, daya simpan, keamanan pangan

Recent Molecular Approaches for Development of Value-Added Products From Lignocellulosic Food Waste

2019 ◽  
pp. 43-52
Author(s):  
Javed Abdulsalam Mulla
Keyword(s):  
Food Waste ◽  
Waste Treatment ◽  
Recombinant Dna ◽  
Value Added ◽  
Raw Material ◽  
Recombinant Dna Technology ◽  
Molecular Approaches ◽  
Increasing Demand ◽  
Treatment And Disposal ◽  
Value Added Products

The escalating global population has led to an ever-increasing demand for food processing industries, and as a result, the generation of huge amounts of food waste. The severity of this problem is augmented due to dawdling development of effective waste treatment and disposal strategies. In a quest of potential alternative bioenergy resources, lignocellulose is proven to be a good, abundantly available raw material on the land as a leftover of agricultural and industrial byproduct made up cellulose, hemicelluloses, and lignin. It is mostly utilized for biofuels, bio-ethanol production, and other value-added products. The development of the conversion of lignocellulosic biomass to fine chemicals still remains a big challenge. The deciphering molecular mechanism and effective cellulase and hemicellulases producing microorganisms might successfully be accomplished with transcriptome, proteome, and recombinant DNA technology; these are discussed in this chapter.

scholarly journals Role of Natural Additives on Quality and Shelf Life Extension of Fish and Fishery Products

2021 ◽  
Author(s):  
Ardhra Vijayan ◽  
Gopalan Krishnan Sivaraman ◽  
Sivam Visnuvinayagam ◽  
Mukteswar P. Mothadaka
Keyword(s):  
Shelf Life ◽  
Essential Fatty Acids ◽  
Food Additives ◽  
Raw Material ◽  
Life Extension ◽  
Shelf Life Extension ◽  
Fishery Products ◽  
Processed Products ◽  
Fish And Fishery Products ◽  
Natural Additives

Fish and fishery products have drawn greater attention due to their high nutritional value owing to the presence of cheap superior quality proteins, essential fatty acids, and macro and micronutrients. But higher water content, non- protein nitrogen, and post mortem pH (6–7) in fish favor rapid spoilage by autolysis or putrefaction, and can result in health risk as well as economic loss. Moreover, the quality of fish is affected by species, harvesting season, handling and method of processing. Thus, application of food additives become necessary to maintain the shelf life, nutritional content, texture and flavor of the raw material as well as processed products. Considerable research is being done on applications of natural additives after the emergence of the concept ‘Green consumerism’ which resulted in decreased consumer preference for using synthetic food additives. In this background, this chapter will review the natural additives used for quality maintenance and shelf life extension of fish and fishery products.

Optimization of Technological Modes of Extraction of Tea Raw Material Used in Emulsion Beverages Technology

Food Industry ◽  
2020 ◽  
Vol 5 (2) ◽  
pp. 79-87
Author(s):  
Regina Shchekaleva ◽  
Elena Cherevach ◽  
Marina Palagina ◽  
Elena Tarashkevich
Keyword(s):  
Vitamin C ◽  
Mass Fraction ◽  
Food Additives ◽  
Black Tea ◽  
Biologically Active Substances ◽  
Biologically Active ◽  
Raw Material ◽  
Soluble Solids ◽  
Natural Food ◽  
Active Substances

The article observes the technological modes optimization of tea raw materials extraction (black tea and hibiscus tea beverage) used in the technology of emulsion drinks as natural food additives (dyes, flavorings, surfactants) and sources of valuable biologically active substances. The researchers studied the mass fraction dependence of soluble solids and vitamin C in tea extracts on the determining factors (hydromodule, duration and temperature) that affect the extraction kinetics of the biologically active substances using mathematical modeling. Based on the experiment results processing, a man obtained second-degree polynomial equations that adequately described the mathematical dependence of the mass fraction of soluble dry extract substances on the hydromodule and the extraction time. The researchers experimentally determined the optimal extraction parameters: time – 15 and 20 minutes; temperature – 70 and 60 °C for black tea and hibiscus drink, respectively; hydromodule – 1:5. The mass fraction of the functional ingredient (vitamin C) under the specified modes was from 84.6 to 189.2 mg/%. The researchers run the commodity quality evaluation of tea extracts obtained according to the developed parameters. On organoleptic and safety indicators tea extracts met the requirements of the current normative documentation.

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