scholarly journals Nutritional, Sensory, Physico-chemical, Phytochemical, Microbiological and Shelf-Life Studies of Natural Fruit Juice Formulated from Orange (Citrus sinensis), Lemon (Citrus limon), Honey and Ginger (Zingiber officinale)

Heliyon ◽  
2021 ◽  
pp. e07177
Author(s):  
Bernard Tiencheu ◽  
Desdemona Njabi Nji ◽  
Aduni Ufuan Achidi ◽  
Agbor Claudia Egbe ◽  
Noel Tenyang ◽  
...  
Keyword(s):  
Shelf Life ◽  
Citrus Sinensis ◽  
Fruit Juice ◽  
Zingiber Officinale ◽  
Citrus Limon ◽  
Physico Chemical ◽  
Shelf Life Studies

scholarly journals Development of Ambient Stable Retort Pouch Processed Ramasseri Idli

2019 ◽  
Vol 8 (4) ◽  
pp. 1503-1507
Keyword(s):  
Shelf Life ◽  
Thermal Processing ◽  
Quality Evaluation ◽  
Standard Procedure ◽  
Life Study ◽  
Ambient Storage ◽  
Physico Chemical ◽  
Microbial Analysis ◽  
Retort Pouch ◽  
Shelf Life Studies

Development retort pouch packaged Ramasseri idli was undertaken with specific objectives of standardisation of thermal process in retort pouch package, shelf life study and quality evaluation. The Ramasseri idli, an indigenous cereallegume based food of south India, was procured and packaged in retort pouches with one idli in each pouch. The idlis were pasteurized at different time temperature combinations to achieve desired F0 values (110°C for F0=3 min, 110°C for F0=6 min 100°C for F0=3 min, 110°C for F0=6 min). After thermal processing the pouches were stored for shelf life studies under ambient storage (28°C) and refrigerated storage (7°C). The processed product was analysed for microbial and physico-chemical qualities viz; moisture content, pH, water activity, colour and texture using standard procedure at regular intervals. Based on physico-chemical characteristics and sensory evaluation, the thermal processed Ramasseri idli at 100°C for F0=6 min and stored under refrigeration showed best results up to three week of storage among the four treatments. The microbial analysis also showed that the product was safe up to 3 weeks of storage.

ANTIBACTERIAL, ANTIFUNGAL ACTIVITY OF COMPOSITE EDIBLE COATING INCORPORATED WITH CITRUS LIMON L. PEEL EXTRACT AND IT’S EFFECT ON FUJI APPLES.

2020 ◽  
Author(s):  
Renu Jaisinghani ◽  
Vishnu Vasant Dayare
Keyword(s):  
Shelf Life ◽  
Antimicrobial Properties ◽  
Edible Coating ◽  
Dilution Method ◽  
Citrus Limon ◽  
Edible Coatings ◽  
Lemon Peel ◽  
Fruit Shelf Life ◽  
Broth Dilution ◽  
Peel Extract

Edible film and coatings are been looked upon for preservation of fruits, vegetables and bakery products. Extended shelf life with preservation of natural properties of food is always been a challenge; by incorporation of bio-actives in edible coatings, the shelf life can be increased as they are known for their antioxidant and antimicrobial properties. With this view, present study was undertaken, where edible coatings were prepared from starch, gelatin and glycerol and incorporated with Lemon peel extracts and coated on apples for increased shelf life. Antimicrobial activity of Lemon peel extracts was studied on eight organisms by broth dilution method and were found to be effective at concentration 3mg/mL-9mg/mL for bacteria and 50mg/mL- 90mg/mL for fungi. Fuji apples coated with starch-gelatin based edible formulation containing lemon peel extracts were studied for the effect of coating on fruit shelf life during storage for 28 days. Incorporation of lemon peel extract into edible coating improved shelf life with reducing rate of browning of apples.

Processed Gingers: Current and Prospective Use in Food, Cosmetic, and Pharmaceutical Industry

2019 ◽  
Vol 10 (1) ◽  
pp. 20-26 ◽  
Author(s):  
Jae-Suk Choi
Keyword(s):  
Pharmaceutical Industry ◽  
Adverse Effects ◽  
Shelf Life ◽  
Traditional Medicine ◽  
Functional Foods ◽  
Zingiber Officinale ◽  
Raw Material

Ginger (Zingiber officinale) has been widely used in traditional medicine, and as raw material for cosmetics, beverages, and health functional foods. However, some adverse effects of ginger have been reported. In addition, the hot and pungent taste of ginger leads to reduced consumption. To overcome these problems, methods for the production of fermented, steamed (or steamed-dried), aged, roasted and beopje ginger have been developed. This review provides an overview and summary of new ginger processing procedures, including methods to reduce the pungent flavor of ginger, extend shelf-life, increase the health-functional compound content, and improve safety. These attempts might improve the consumption of ginger as well as prospective applications of processed ginger for food, cosmetics, and the pharmaceutical industry, also as discussed in various patents.

scholarly journals Shelf Life Studies of Three Wasabi Flavoured Sauces

1970 ◽  
Vol 44 (2) ◽  
pp. 147-156
Author(s):  
Tamanna Sultana ◽  
GP Savage ◽  
NG Porter ◽  
DL McNeil ◽  
JR Sedcole
Keyword(s):  
Shelf Life ◽  
Storage Temperature ◽  
Initial Level ◽  
Tomato Sauce ◽  
Wasabia Japonica ◽  
Different Temperatures ◽  
Small Change ◽  
Shelf Life Studies ◽  
The Stability ◽  
Storage Temperatures

Isothiocyanates (ITCs) contained in purees extracted from wasabi (Wasabia japonica (Miq) Matsum) can be used to manufacture a range of interesting spicy foods. In New Zealand, local manufacturers are showing interest in producing various forms of processed wasabi based sauces. However, isothiocyanates have been shown to degrade quickly in some situations. Therefore, in this study, the stability of allyl ITC was investigated in three wasabi flavoured products stored at four different temperatures (4, 10, 20 and 30°C) for 22 weeks. Two creamy (mayonnaise and tartare) sauces and a non-creamy sauce were prepared from an original recipe and flavoured with a known volume of "wasabi oil". Two types of pouches (clear and metallic plastic) were used to store each product and allyl ITC content was measured in the stored sauces at two week intervals. The initial level of allyl ITC found in mayonnaise, tartare and smoky tomato sauces were 415.3, 411.4 and 144.7 mg/ kg respectively, prior to storage. Temperature showed a strong influence in reducing allyl ITC (P=0.005 to <0.001) but no significant effect was identified for the two types of packets used. The non-creamy smoky tomato sauce was very unstable at 10°C or higher temperatures and the allyl ITC contents reduced rapidly with increasing storage temperatures. For instance, at 30°C, a 66% loss occurred by week 2 and a 90% loss occurred by week 6 in the smoky tomato sauce. However, mayonnaise and tartare sauces had a shelf life of 8 to 9 weeks with only a marginal reduction in allyl ITC (2% overall) at all the stored temperatures (4-30°C). These creamy sauces were characterized by a sudden fall in 10 weeks ending in a 69-70% loss of allyl ITC at 22 weeks. No microbial growth occurred in any of the sauces stored at any of the temperatures during the course of this storage experiment though very small change of colour was noticed for the sauces when stored at 30°C. Keywords: Bangladesh J. Sci. Ind. Res. 44(2), 147-156, 2009DOI: 10.3329/bjsir.v44i2.3665Bangladesh J. Sci. Ind. Res. 44(2), 147-156, 2009

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