scholarly journals Use of pomegranate peel and artichoke leaf extracts to improve the quality of marinated sardine (Sardinella aurita) fillets

2019 ◽  
Vol 57 (2) ◽  
pp. 713-722 ◽  
Author(s):  
Ines Essid ◽  
Sabrine Tajine ◽  
Sonia Gharbi ◽  
Sihem Bellagha
Keyword(s):  
Leaf Extracts ◽  
Pomegranate Peel ◽  
Sardinella Aurita

scholarly journals Quality of Indian mackerel as affected by pomegranate peel and tea leaf extracts during ice storage

2015 ◽  
Vol 13 (1) ◽  
pp. 109-122 ◽  
Author(s):  
PA Shinde ◽  
VK Reddy S ◽  
SB Patange
Keyword(s):  
Storage Period ◽  
Punica Granatum ◽  
Total Phenolic ◽  
Ice Storage ◽  
Indicator Organisms ◽  
Leaf Extracts ◽  
Pomegranate Peel ◽  
Indian Mackerel ◽  
Tea Leaf

The effect of dip treatments of Indian mackerel (Rastriliger kanagurta) in 0.5 % & 1 % pomegranate peel extracts (Punica granatum) (PPE) and 3 % & 5 % green tea (Camelia sinensis) (GTE) extracts; on the ice storage characteristics was evaluated. Total phenolic content of PPE and GTE were found to be 212±20.55 and 159.3±7.72 mg g-1tannic equivalent. Fish treated with PPE and GTE were evaluated for bio-chemical, microbiological and sensory attributes during the period of storage in ice. Indicator organisms like Escherichia coli, and Staphylococcus aureus were not detected in any sample, whereas biochemical attributes increased significantly (p < 0.05) during the storage period. The fishes were acceptable up to 17th and 16th days in ice in case of PPE & GTE treatments, respectively. On the other hand the untreated fish was acceptable only up to 8 days. From this study it is concluded that; the natural extracts of PPE & GTE can be used to preserve the fatty fish and extend the shelf life during ice storage for a considerable period.SAARC J. Agri., 13(1): 109-122 (2015)

DEVELOPMENT OF CITRUS BASED BEVERAGE UTILIZING BACOPA MONNIERI

2021 ◽  
pp. 18-19
Author(s):  
Twamoghna De ◽  
Purushottam Kumar ◽  
Jayati Pal
Keyword(s):  
Sensory Evaluation ◽  
Room Temperature ◽  
Control Sample ◽  
Leaf Extracts ◽  
Nutritional Values ◽  
Soda Water ◽  
Three Samples ◽  
Microbial Analysis ◽  
And Storage

The study was done to formulate a drink from an old medicinal herb and retain all the potential benets with a new taste and avor. For this an herbal drink was formulated and its quality ascertained. In the rst part of the study, syrup was prepared from the raw leaves of the herb with addition of acids and avors. Then this syrup was diluted further followed by carbonation with 1:3 ratio of soda water and bottled. Three samples were prepared namely, T1 (same as previous but with 1:3 ratio carbonation and dividing the sample hot lled and cold lled ). In the next part, prepared samples were subjected to sensory evaluation,chemical and microbial analysis when fresh and 0 after regular intervals at room temperature (27±1 °C) and refrigerated temperature (below 7 C). Microbial analysis of the product was done to check the quality of the herbal drink and self-life of the product. The control sample T1 cold lled was the most acceptable due to its unique taste and avor, followed by sample T1( hot lled) . The present study entailed to conclude that preparation of a drink with B. monnieri leaf extracts gives a new taste and avor with high nutritional values. This drink can be stored safe for nearly a month if carbonated and storage at refrigerated 0 temperature (below 5 C).

scholarly journals Effect of pH on Size and Concentration of Silver Nanoparticles Synthesized using Ixora coccinea Linn. Leaf Extracts

2020 ◽  
Vol 36 (6) ◽  
pp. 1103-1106
Author(s):  
Darwin F. Reyes ◽  
Gil Fabien S. Cabrera ◽  
Shemma Mica V. Mata ◽  
azmin Pariz D. San Pedro ◽  
add Christian C. Palioc ◽  
...  
Keyword(s):  
Silver Nanoparticles ◽  
Cost Effective ◽  
The Philippines ◽  
Reducing Agent ◽  
Leaf Extracts ◽  
Reaction Conditions ◽  
Effect Of Ph ◽  
Ixora Coccinea ◽  
Ornamental Shrub

The synthesis of silver nanoparticles via plant-mediated approach is an emerging area of research interest worldwide. The procedure is cost-effective and does not require the use of toxic chemicals and complicated reaction conditions. In the present investigation, silver nanoparticles were prepared using the leaf extracts of Ixora coccinea Linn., a common ornamental shrub in the Philippines, as the reducing agent. The effect of pH on the synthesis was investigated, and results showed that the quality of the synthesized silver nanoparticles changes in varying pH of the reducing agent.

scholarly journals The effect of Perilla ( Perilla frutescens) leaf extracts on the quality of surimi fish balls

2019 ◽  
Vol 7 (6) ◽  
pp. 2083-2090 ◽  
Author(s):  
Yueliang Zhao ◽  
Hongyun Kong ◽  
Xu Zhang ◽  
Xiaoqian Hu ◽  
Mingfu Wang
Keyword(s):  
Perilla Frutescens ◽  
Leaf Extracts

Coating Effects of Orange and Pomegranate Peel Extracts Combined with Chitosan Nanoparticles on the Quality of Refrigerated Silver Carp Fillets

2015 ◽  
Vol 39 (6) ◽  
pp. 2180-2187 ◽  
Author(s):  
Mehdi Zarei ◽  
Zahra Ramezani ◽  
Shekufeh Ein-Tavasoly ◽  
Milad Chadorbaf
Keyword(s):  
Silver Carp ◽  
Chitosan Nanoparticles ◽  
Pomegranate Peel

The effects of the combination of freezing and the use of natural antioxidant technology on the quality of frozen sardine fillets (Sardinella aurita)

2011 ◽  
Vol 46 (2) ◽  
pp. 236-242 ◽  
Author(s):  
Yesim Ozogul ◽  
Mustafa Durmuş ◽  
Esra Balıkcı ◽  
Fatih Ozogul ◽  
Deniz Ayas ◽  
...  
Keyword(s):  
Natural Antioxidant ◽  
Sardinella Aurita
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