Edible Biopolymers for Food Preservation

2021 ◽  
pp. 57-105
Author(s):  
Elisabetta Ruggeri ◽  
Silvia Farè ◽  
Luigi De Nardo ◽  
Benedetto Marelli
Keyword(s):  
Food Preservation

PEMANFAATAN KARBON AKTIF UNTUK MENGURANGI CEMARAN FORMALIN PADA IKAN ASIN JAMBAL ROTI

2020 ◽  
Vol 5 (1) ◽  
Author(s):  
Erma Ayu Nurcahyani ◽  
Merkuria Karyantina ◽  
Nanik Suhartatik
Keyword(s):  
Active Carbon ◽  
Food Preservation ◽  
Hazardous Substances ◽  
Salted Fish ◽  
Hazardous Chemical ◽  
The People ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Safe Food ◽  
Chemical Material

Ikan asin adalah metode untuk pengawetan makanan menggunakan kombinasi penggaraman dan pengeringan matahari. Di kalangan masyarakat, pembuatan ikan asin banyak menggunakan bahan kimia berbahaya seperti formalin. Penambahan bahan berbahaya mempengaruhi kualitas terutama keamanan. Makanan yang aman didefinisikan sebagai makanan yang terbebas dari cemaran biologi, kimia, mikrobiologi, yang dapat mempengaruhi kesehatan. Karbon aktif diduga bersifat polar yang mampu mengadsorpsi formalin. Tujuan penelitian ini adalah untuk mengetahui pengaruh pemberian karbon aktif dalam mengurangi cemaran formalin pada “jambal roti”. Rancangan percobaan yang digunakan untuk percobaan yaitu Rancangan Acak Lengkap (RAL) 2 faktorial, dengan faktor pertama yaitu konsentrasi karbon aktif 0, 3, dan 6% serta perlakuan kedua yaitu lama perebusan selama 5, 10, dan 15 menit. Penelitian ini dimulai dari pembuatan “jambal roti” dengan penambahan formalin dan perebusan dengan karbon aktif kemudian dianalisis uji kadar formalin, NaCl, protein, dan air. Hasil penelitian menunjukkan bahwa konsentrasi karbon aktif dan lama perebusan memberikan pengaruh yang signifikan pada kualitas jambal roti. Semakin tinggi konsentrasi karbon aktif dan lama perebusan maka semakin berkurangnya kadar formalin pada jambal roti. Hasil terbaik penelitian ini adalah karbon aktif 6% dan lama perebusan 15 menit. Menghasilkan formalin 3.21 ppm, NaCl 9.40%, protein 42.00%, dan air 30.02%. Kata kunci: Karbon Aktif, Formalin, Jambal Roti, Lama Perebusan. ABSTRACT                 Salted fish was a method for food preservation using combination of salting and sun drying. Among the people, the manufacture of salted fish use hazardous chemical material such as formaldehyde. The addition of hazardous substances affects the quality especially the safety. Safe food define as food that free from biological, chemical, microbiological contaminants that can affect health. Active carbon suspected to be polar which able to adsorb formaldehyde. The purpose of this research was to determine the influence of active carbon in reducing formaldehyde in salted fish “jambal roti”. The research used completely randomized design (CRD) with 2 factors, the first factor was the concentration of active carbon 0, 3, and 6% and the second was the boiling time (for 5, 10, and 15 min). This research was started from making “jambal roti” with the addition of formaldehyde and boiling with active carbon then analyzed for formaldehyde content, NaCl, protein, and moisture. The result showed that the concentration of active carbon and boiling time had a significant effect in quality salted fish “jambal roti”. The higher the concentration of active carbon and boiling time the more formaldehyde in “jambal roti” were removed. The best results of the research was 6% active carbon and 15 min of boiling time. Resulting 3.21 ppm of formaldehyde, 9.40% of NaCl, 42.00% of protein, and 30.02% of moisture. Keywords: Active Carbon, Formaldehyde, Jambal Roti, Boiling Time

Prevalence of Listeria species in raw milk, ice cream and yogurt and effect of selected natural herbal extract on its survival

2020 ◽  
Vol 21 (3) ◽  
pp. 99-106
Author(s):  
Mona Yousef ◽  
Hazem Ramadan ◽  
Maha Al-Ashmawy
Keyword(s):  
Plant Extract ◽  
Reduction Rate ◽  
Ice Cream ◽  
Raw Milk ◽  
Inhibitory Effect ◽  
Food Preservation ◽  
Herbal Extract ◽  
Listeria Species ◽  
Soft Cheese ◽  
High Reduction

Objective: This study aimed to detect the prevalence of Listeria species in raw milk, ice cream and yogurt, and to evaluate the effect of extract of clove, thyme and pomegranate peel on such organism. Design: Descriptive study. Procedures: One hundred and fifty samples of milk, ice cream and yogurt were examined for isolation, identification and molecular identification of Listeria spp. Extraction of natural plant extract as clove, thyme and pomegranate peels and detection of their inhibitory effect on Listeria spp. Results: The prevalence of Listeria spp. in milk was 36% where 14% as L. monocytogenes, 6% L. innocua and 16% and other Listeria spp. was 16%. In yogurt, Listeria spp. was 6% as L. innocua was 2% and other Listeria spp. was 4%, while no L. monocytogenes was detected. In ice cream, Listeria spp. was 8% where L. monocytogenes was 2% and other Listeria spp. was 6% while no L. innocua was detected. The concentration of plant extract was 2.5% which showed high reduction rate on L. innocua and L. monocytogenes during shelf life of soft cheese. Conclusion and clinical relevance: Listeria is widely isolated from milk than from ice cream and yogurt. Plant extracts play role in food preservation and consider as a natural antimicrobial agent where most effective one was clove extract.

Pemberdayaan Masyarakat Sekitar Kampus Kelurahan Lere Melalui Pelatihan Pembuatan Nugget Ikan

2018 ◽  
Vol 2 (1) ◽  
pp. 56
Author(s):  
Asrawaty Asrawaty ◽  
If’all If’all
Keyword(s):  
Community Education ◽  
Urban Society ◽  
Food Preservation ◽  
Raw Material ◽  
Training Methods ◽  
Business Partner ◽  
Network Marketing ◽  
Community Partners ◽  
Urban Village ◽  
Rural Appraisal

Today's urban society is inclined to buy practical, ready-to-cook food and ready to eat. Ready of cook means thatit takes less time to prepare food. One form of food that is ready to cook is a nugget. Fish nuggets are very easy to processand the raw material of tuna is easily obtained in Lere urban village. aims to empower communities around the campuswith a commercial business orientation and accelerated the development, coaching, creati on of network marketing results,continuously. Using Community Education methods with Participatory Rural Appraisal (PRA/ RRA), training methods,demonstration experiments, and coaching and evaluation of small business partner groups. The demonstrationdemonstration demonstration demplot was conducted with the introduction of technology covering fish nugget processingtechnology. The result of this training activity is the Improvement of ability in running the partner business through thetraining activity that is held. Increasing the capability and income of community partners activities with the existence offish processing technology into nugget is one of food diversification and food preservation

Composition and Antioxidant Activity of Aqueous Extracts Obtained from Herb of Tansy (Tanacetum Vulgare L.)

2018 ◽  
Vol 69 (5) ◽  
pp. 1041-1044
Author(s):  
Claudia Anca Mot ◽  
Andreea I. Lupitu ◽  
Simona Bungau ◽  
Ciprian Iovan ◽  
Dana Maria Copolovici ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Veterinary Medicine ◽  
Pharmaceutical Industry ◽  
Phenolic Content ◽  
Food Preservation ◽  
Aqueous Extracts ◽  
Tanacetum Vulgare ◽  
High Antioxidant Activity ◽  
Natural Additives

The aim of this study was to determine the phenolic content and antioxidant activity of extracts obtained from herb of Tanacetum vulgare L. (tansy) harvested in two different locations from the western part of Romania. Aqueous extracts of tansy presented high antioxidant activity that ranged between 295.77 and 653.65 mg GAE/L, and remarkable percentage of inhibition (31.82-65.05 %). The compounds quantified in the plant extracts that were determined by UHPLC are: ascorbic acid, riboflavin, pyrocatechol, rutin, quercetin, and kaempferol. Extracts obtained from tansy flowers showed higher content of phenols compared to that obtained from leaves. Similarly, the flower extracts present a high antioxidant activity that could suggest their use as natural additives in food preservation and also in pharmaceutical industry and veterinary medicine.

scholarly journals Development and characterization of probiotic mucilage based edible films for the preservation of fruits and vegetables

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Seyed Mohammad Davachi ◽  
Neethu Pottackal ◽  
Hooman Torabi ◽  
Alireza Abbaspourrad
Keyword(s):  
Fruits And Vegetables ◽  
Uv Light ◽  
Barrier Properties ◽  
Edible Films ◽  
Food Preservation ◽  
Elongation At Break ◽  
The Public ◽  
Medical Benefits ◽  
Seed Mucilage

AbstractThere is growing interest among the public and scientific community toward the use of probiotics to potentially restore the composition of the gut microbiome. With the aim of preparing eco-friendly probiotic edible films, we explored the addition of probiotics to the seed mucilage films of quince, flax, and basil. These mucilages are natural and compatible blends of different polysaccharides that have demonstrated medical benefits. All three seed mucilage films exhibited high moisture retention regardless of the presence of probiotics, which is needed to help preserve the moisture/freshness of food. Films from flax and quince mucilage were found to be more thermally stable and mechanically robust with higher elastic moduli and elongation at break than basil mucilage films. These films effectively protected fruits against UV light, maintaining the probiotics viability and inactivation rate during storage. Coated fruits and vegetables retained their freshness longer than uncoated produce, while quince-based probiotic films showed the best mechanical, physical, morphological and bacterial viability. This is the first report of the development, characterization and production of 100% natural mucilage-based probiotic edible coatings with enhanced barrier properties for food preservation applications containing probiotics.

scholarly journals Study on the Inhibitory Activity of a Synthetic Defensin Derived from Barley Endosperm against Common Food Spoilage Yeast

Molecules ◽  
2020 ◽  
Vol 26 (1) ◽  
pp. 165
Author(s):  
Laila N. Shwaiki ◽  
Aylin W. Sahin ◽  
Elke K. Arendt
Keyword(s):  
Apple Juice ◽  
Digestive Enzyme ◽  
Inhibitory Effect ◽  
Food Preservation ◽  
Food Spoilage ◽  
Inhibitory Effects ◽  
Barley Endosperm ◽  
Spoilage Yeast ◽  
Spoilage Yeasts ◽  
Spoilage Microorganisms

In the food industry, food spoilage is a real issue that can lead to a significant amount of waste. Although current preservation techniques are being applied to reduce the occurrence of spoilage microorganisms, the problem persists. Food spoilage yeast are part of this dilemma, with common spoilers such as Zygosaccharomyces, Kluyveromyces, Debaryomyces and Saccharomyces frequently encountered. Antimicrobial peptides derived from plants have risen in popularity due to their ability to reduce spoilage. This study examines the potential application of a synthetic defensin peptide derived from barley endosperm. Its inhibitory effect against common spoilage yeasts, its mechanisms of action (membrane permeabilisation and overproduction of reactive oxygen species), and its stability in different conditions were characterised. The safety of the peptide was evaluated through a haemolysis and cytotoxicity assay, and no adverse effects were found. Both assays were performed to understand the effect of the peptide if it were to be consumed. Its ability to be degraded by a digestive enzyme was also examined for its safety. Finally, the peptide was successfully applied to different beverages and maintained the same inhibitory effects in apple juice as was observed in the antiyeast assays, providing further support for its application in food preservation.

Sign in / Sign up

Export Citation Format

Share Document