scholarly journals Antimicrobial activity of a crude peptide extract from lablab bean (Dolichos lablab) for semi-dried rice noodles shelf-life

2021 ◽  
Vol 13 (2) ◽  
pp. 25-33
Author(s):  
Shitapan Bai-Ngew ◽  
Treethip Chuensun ◽  
Sutee Wangtueai ◽  
Suphat Phongthai ◽  
Kittisak Jantanasakulwong ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Benzoic Acid ◽  
Shelf Life ◽  
Growth Inhibitor ◽  
Life Testing ◽  
Natural Extracts ◽  
Dolichos Lablab ◽  
Acceptable Quality ◽  
Natural Additive ◽  
Quality And Shelf Life

This study provides an application of new, natural source of crude peptide extract from Lablab bean (CPL). Use of additive such as benzoate in the rice noodle industry is a common practice and has several bene?cial effects on quality and shelf-life. However, the shelf-life of semi-dried rice noodles can be extended by crude peptide extract with acceptable quality when compared to other additives. This research aimed to extract CPL and determine its effect on the growth of microorganisms. The use of the CPL to extend the shelf-life of semi-dried rice noo-dles was compared with other natural extracts (chitosan and thymol) and benzoic acid. The CPL samples were extracted using 5% pepsin and incubated for up to 24 h. CPL at 200 mg/mL could be used as the growth inhibitor for Bacillus cereus but not for Staphylococcus aureus and Escherichia coli. It was found that noodles with CPL had the highest cooking loss (4.69) and lowest tensile strength (22.6 g.force). Overall-liking scores showed slightly liked (6.0 out of 9) and 68% of the consumers accepted the CPL-treated noodles. Shelf-life testing showed that CPL could extend the shelf-life of the noodles for 3 days than the control (1 day). Using 200 mg/mL of CPL could extend the shelf-life more than 3 times when compared to the control noodle (no additive). The CPL was nearly as effective as benzoic acid that could be kept for 3 days. Hedonic score in overall-liking showed a slightly like (6.2) for the noodles with CPL. This study suggests the application of adding CPL could be used as new natural additive and seems to be promising to apply in many food products such as pasta or sausages.

Efficent Use of Antioxidants to Preserve Fruit Juice

2009 ◽  
Vol 59 (12) ◽  
Author(s):  
Mirel Glevitzky ◽  
Mariana Pop ◽  
Gabriela-Alina Brusturean ◽  
Ioana Bogdan ◽  
Mirela Calisevici ◽  
...  
Keyword(s):  
Vitamin C ◽  
Shelf Life ◽  
Production Process ◽  
Water Activity ◽  
Orange Juice ◽  
Fruit Juice ◽  
Antioxidants Activity ◽  
Natural Extracts

In order to follow up spoilage of fruit juice: apple and orange juice, treated or non-treated with synthesis antioxidants and powder natural extracts, the samples have been analysed during production process and after storage for 5 days at a temperature of 500C (ASLD method - accelerated shelf life determination), by determining the vitamin C content, the clarity and colour, and also the water activity. Previously, antioxidants activity was calculated for the synthesized compounds and powder natural extracts.

Comparative evaluation on shelf life extension of MAP packed Litopenaeus vannamei shrimp treated with natural extracts

LWT ◽  
2017 ◽  
Vol 77 ◽  
pp. 217-224 ◽  
Author(s):  
Lalithapriya Udayasoorian ◽  
Mariajenita Peter ◽  
Sabina K ◽  
Indumathi C ◽  
Sukumar Muthusamy
Keyword(s):  
Shelf Life ◽  
Litopenaeus Vannamei ◽  
Comparative Evaluation ◽  
Life Extension ◽  
Natural Extracts ◽  
Shelf Life Extension

Natural extracts versus sodium ascorbate to extend the shelf life of meat-based ready-to-eat meals

2013 ◽  
Vol 19 (5) ◽  
pp. 427-438 ◽  
Author(s):  
Alejandra Price ◽  
Pedro Díaz ◽  
Sancho Bañón ◽  
Maria Dolores Garrido
Keyword(s):  
Shelf Life ◽  
Sodium Ascorbate ◽  
Natural Extracts

Consumer acceptability of beef from two sexes supplemented with essential oil mix

2018 ◽  
Vol 58 (9) ◽  
pp. 1700 ◽  
Author(s):  
A. Guerrero ◽  
D. C. Rivaroli ◽  
C. Sañudo ◽  
M. M. Campo ◽  
M. V. Valero ◽  
...  
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Shelf Life ◽  
Sweet Orange ◽  
Consumer Acceptability ◽  
Point Scale ◽  
Sensory Acceptability ◽  
Overall Acceptability ◽  
Natural Extracts

Essential oils are natural extracts from plants which can be included in cattle diets as an alternative to additives, such as ionophores, to improve the shelf life of meat. The aim of this study was to evaluate the sensory acceptability of meat from 57 crossbred (1/2 Angus–1/2 Nellore) animals of different sexes [heifers n = 30, and young bulls n = 27], finished in feedlot with isoenergetic and isonitrogenous diets, which differed in the level of supplementation (0.0, 3.5 or 7.0 g/animal/day) with a commercial mix of essential oils (Mixoil®) from seven plants: oregano, garlic, lemon, rosemary, thyme, eucalyptus and sweet orange. The Longissimus thoracis muscle, aged for 24 h, was evaluated by 120 consumers who scored tenderness acceptability, flavour acceptability and overall acceptability using a hedonic 9-point scale. The inclusion of essential oils affected tenderness acceptability and flavour acceptability (P ≤ 0.01), with a tendency (P < 0.10) for overall acceptability. Meat from heifers was more appreciated by consumers than that from young bulls in all attributes (P ≤ 0.001), however, different groups of consumers had different preferences. The inclusion of a mix of essential oils in beef diets was well accepted by consumers, and could improve the acceptability of meat from young bulls, when is added at a concentration of 3.5 g/animal/day during the last 4 months of fattening.

Influence of natural extracts on the shelf life of modified atmosphere-packaged pork patties

Meat Science ◽  
2014 ◽  
Vol 96 (1) ◽  
pp. 526-534 ◽  
Author(s):  
José M. Lorenzo ◽  
Jorge Sineiro ◽  
Isabel R. Amado ◽  
Daniel Franco
Keyword(s):  
Shelf Life ◽  
Modified Atmosphere ◽  
Natural Extracts ◽  
Pork Patties

A Man's Shelf Life

2007 ◽  
Author(s):  
Darren Braun
Keyword(s):  
Shelf Life

Gum Ghatti Coating Enriched with Clove Oil extends the post Harvest Shelf Life of Banana (Musa acuminata., cv. Robusta) Fruit Stored at Ambient Condition

2018 ◽  
Vol 34 (2) ◽  
pp. 173-183 ◽  
Author(s):  
Arpit V. Joshi ◽  
◽  
Nilanjana S. Baraiya ◽  
Pinal B. Vyas ◽  
T. V. Ramana Rao ◽  
...  
Keyword(s):  
Shelf Life ◽  
Musa Acuminata ◽  
Ambient Condition ◽  
Clove Oil ◽  
Post Harvest ◽  
Gum Ghatti
Sign in / Sign up

Export Citation Format

Share Document