Natural preservative‐based Shelf‐life Enhancement of borde; a traditional Ethiopian low alcoholic Beverage

2021 ◽  
Author(s):  
Reda Nemo ◽  
Ketema Bacha
Keyword(s):  
Shelf Life ◽  
Alcoholic Beverage ◽  
Natural Preservative ◽  
Life Enhancement

Garcinia spp. extract incorporated icing medium as a natural preservative for shelf life enhancement of chilled Indian mackerel (Rastrelliger kanagurta)

LWT ◽  
2020 ◽  
Vol 133 ◽  
pp. 110086 ◽  
Author(s):  
Toni Apang ◽  
K.A. Martin Xavier ◽  
Manjusha Lekshmi ◽  
Nagalakshmi Kannuchamy ◽  
Porayil Layana ◽  
...  
Keyword(s):  
Shelf Life ◽  
Natural Preservative ◽  
Indian Mackerel ◽  
Life Enhancement ◽  
Rastrelliger Kanagurta

EVALUATION OF COATINGS FOR SHELF LIFE ENHANCEMENT AND QUALITY RETENTION IN BER (ZIZYPHUS MAURITIANA LAMK.)

2021 ◽  
Vol 21 (No 1) ◽  
Author(s):  
Ankush Relhan ◽  
Manish Bakshi ◽  
Prerna Gupta ◽  
Vikas Kumar ◽  
Shailesh Kumar Singh ◽  
...  
Keyword(s):  
Shelf Life ◽  
Minimum Weight ◽  
Sugar Content ◽  
Storage Conditions ◽  
Petroleum Jelly ◽  
Total Sugars ◽  
Climacteric Fruit ◽  
Ambient Storage ◽  
Quality Retention ◽  
Life Enhancement

Ber, a climacteric fruit crop, is liable to spoilage during storage. This study aims to evaluate the effect of coatings on shelf life and quality retention in ber under ambient storage conditions. Coated and uncoated ber fruits were stored at ambient storage temperatures (±25ºC) for 10 days and accessed every 2 days for analysis. Ber fruits reported minimum weight loss (2.68g), PLW (14.35%) and TSS (9.52%) with the application of petroleum jelly coating. Minimum total sugars (8.98%), minimum reducing sugar content (3.96%), maximum non-reducing sugars (5.69%) and maximum antioxidant activity (63.83%) was recorded in fruits with petroleum jelly coating. This study highlights the importance of coating of fruits for enhanced shelf life and quality retention under ambient storage conditions.

scholarly journals EFEKTIVITAS INFUSA DAUN JAMBU BIJI (Psidium guajava) SEBAGAI PRESERVATIF ALAMI PADA KARKAS PUYUH

2021 ◽  
Vol 46 (2) ◽  
pp. 127
Author(s):  
Eulis Tanti Marlina ◽  
Ellin Harlia ◽  
Yuli Astuti Hidayati ◽  
Deden Zamzam Badruzzaman ◽  
Wowon Juanda
Keyword(s):  
Shelf Life ◽  
Experimental Method ◽  
Psidium Guajava ◽  
Antimicrobial Compounds ◽  
Natural Preservative ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Guava Leaves ◽  
Total Bacteria

Guava leaves can be used as a natural preservative in quail carcass because they contain antimicrobial compounds such as flavonoid and tannin. This study studied the effect of using guava leaves infusion on quail carcass on the total bacteria, Enterobacteriaceae, and early spoilage.  The research used an experimental method with a completely randomized design, 3 treatments of guava leaves infusion concentration, namely P1 = 25%, P2 = 50%. And P3 = 75%, each treatment was repeated 6 times.  The application of infusion to quail carcass was carried out by immersion for 15 minutes.  Data were analyzed using ANOVA and Turkey’s test.  The results showed that the total bacteria and Enterobacteriaceae before immersion were 3.80 x 107 cfu/g and 1.90 x 104 cfu/g, respectively.  Soaking quail carcass in guava leaves infusion was able to reduce the total bacteria and Enterobacteriaceae to 72.15% and 78.50%, respectively.  The early spoilage was inversely proportional to the total bacteria and Enterobacteriaceae resulted in longer shelf life.

Recent innovations in functionality and shelf life enhancement of ghee, clarified butter fat

2021 ◽  
Author(s):  
Shubham Kumbhare ◽  
Writdhama Prasad ◽  
Kaushik Khamrui ◽  
Aakash Dadarao Wani ◽  
Jatindra Sahu
Keyword(s):  
Shelf Life ◽  
Butter Fat ◽  
Life Enhancement
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