scholarly journals Use ofMoringa oleiferaFlower Pod Extract as Natural Preservative and Development of SCAR Marker for Its DNA Based Identification

2016 ◽  
Vol 2016 ◽  
pp. 1-12 ◽  
Author(s):  
Iram Gull ◽  
Attia Javed ◽  
Muhammad Shahbaz Aslam ◽  
Roohi Mushtaq ◽  
Muhammad Amin Athar
Keyword(s):  
Shelf Life ◽  
Aqueous Extract ◽  
Moringa Oleifera ◽  
Methanol Extract ◽  
Scar Marker ◽  
Natural Food ◽  
Food Preservative ◽  
Natural Preservative ◽  
Phenolic Contents ◽  
Antibacterial And Antioxidant Activity

The use ofMoringa oleiferaas natural food preservative has been evaluated in the present study. In addition, for quality assurance, the study has also been focused on the shelf life of product to authenticate the identification of plant by development of DNA based marker. Among the different extracts prepared from flower pods ofMoringa oleifera, methanol and aqueous extract exhibited high antibacterial and antioxidant activity, respectively. The high phenolic contents (53.5±0.169 mg GAE/g) and flavonoid contents (10.9±0.094 mg QE/g) were also recorded in methanol and aqueous extract, respectively. Due to instability of bioactive compounds in aqueous extract, methanol extract is considered as potent natural preservative. The shelf life of methanol extract was observed for two months at 4°C under dark conditions. The developed SCAR primers (MOF217/317/MOR317) specifically amplified a fragment of 317 bp from DNA ofMoringa oleiferasamples collected from different regions of Punjab province of Pakistan. The methanol extract ofMoringa oleiferaflower pods has great potential to be used as natural preservative and nutraceutical in food industry.

scholarly journals The Effect of Infusion of Syzygium polyanthum (Wight) Walp. Leaves as Natural Preservative Chicken Meats

2019 ◽  
pp. 19-27
Author(s):  
Dwi Hartanti ◽  
Asmiyenti Djaliasrin Djalil ◽  
Alwani Hamad ◽  
Nur Yulianingsih
Keyword(s):  
Antimicrobial Activity ◽  
Bacterial Growth ◽  
Optimum Concentration ◽  
Natural Food ◽  
Phytochemical Screening ◽  
Food Preservative ◽  
Natural Preservative ◽  
Phytochemical Content ◽  
Growth Of Bacteria ◽  
Colorimetric Methods

Syzygium polyanthum (Wight) Walp. (Indonesian bay leaf) is known for possessing antimicrobial activity that might be applied for natural food preservative. In this study, we analyzed the constituents of infusion of S. polyanthum leaves and evaluated its potency as the preservative of fresh chicken meats. The infusions were prepared with the method described in Indonesian Pharmacopeia. Phytochemical content of infusion of S. polyanthum leaves was analyzed by qualitative phytochemical screening using colorimetric methods. Its application for preservative of fresh chicken meat was evaluated based on its activity in inhibiting the growth of bacteria on the meats as well as the physical observation of the preserved meats. The infusion of S. polyanthum leaves contained flavonoids, tannins, and saponins. The infusion at the optimum concentration of 10% was capable of inhibiting bacterial growth on chicken meats and extending their shelf life up to 3 days in temperature of 3-7ºC.

In Vitro Antioxidant and Antimicrobial Activity of Moringa oleifera Leaf as a Natural Food Preservative in Chicken Burgers.

2021 ◽  
pp. 450
Author(s):  
Randah Miqbil Alqurashi ◽  
Huda Mohammed Aldossary
Keyword(s):  
Moringa Oleifera ◽  
Antimicrobial Agents ◽  
Food Additives ◽  
Storage Period ◽  
Total Phenolic ◽  
Natural Food ◽  
Food Preservative ◽  
Plate Counts ◽  
Antioxidant And Antimicrobial Activity

Moringa oleifera Lam (Moringaceae) is a highly valued plant its content phytochemicals, rich in vitamin and minerals and high nutritional value. The objective of this study was to investigate the effect of bioactive compounds in Moringa oleifera (MO) leaves and their potential as antimicrobial agents for use as natural food additives to increase the shelf-life of chicken burgers. Seven types of chicken burger were prepared including a control (without antioxidant), with 0.5 % MO polyphenol extract (MOPE) added, 1 % MOPE, 2 % MOPE, 0.5 % whole MO powder (WMOP), 1 % WMOP, and 2 % WMOP. The results showed that chicken burgers treated with MOPE and WMOP at concentrations of 0.5 %, 1 %, and 2 % had significantly (p < 0.05) lower total plate counts (TPCs) at the end of the storage period (6 days) compared to the control. Burgers with added MOPE and WMOP had significantly (p < 0.05) higher total phenolic content, flavonoids content, and antioxidant activity compared to the control. Acceptability of chicken burger was not affected by the addition of MOPE or WMOP. Our findings suggest that adding MOPE and WMOP at concentrations of 1 % and 2 % could be an effective natural food preservative in chicken burgers.

scholarly journals IMPROVING LIQUID SMOKE GRADE FROM PALM OIL EMPTY MARKET USING REDISTILATION

2015 ◽  
Vol 2 (2) ◽  
pp. 114-122
Author(s):  
Asmawit
Keyword(s):  
Acetic Acid ◽  
Food Product ◽  
Natural Food ◽  
Food Preservative ◽  
West Kalimantan ◽  
Natural Preservative ◽  
Empty Fruit Bunches ◽  
Liquid Smoke ◽  
Chemical Preservatives ◽  
Acidic Compounds

Utilization of liquid smoke products from oil palm empty fruit bunches (fibers) is currently in West Kalimantan is not optimal, and only used as a substitute for rubber coagulant formic acid. Actually liquid smoke can be upgraded into a natural food preservative. This is due to liquid smoke has the ability to preserve foodstuffs because of the acidic compounds, phenolic and carbonyl, but the scale is very small. Research on processing of liquid smoke ever done is intended for rubber farmers as a coagulant and its scale is still very small. In this research, the processing of liquid smoke with redestilation way to get a product that further adds to the benefits of liquid smoke itself as a naturally preservative.Tahu a high protein foods perishable. To inhibit such damage is often added chemical preservatives that are harmful to human health. is one type of food product that does not hold up when stored without treatment / addition of preservatives. Usually know will only hold for 1-2 days. It required a preservative that can add shelf life to know that. Chemical preservatives are relatively expensive, so we need a natural preservative that does not significantly affect health. One of these is a natural preservative liquid smoke. Therefore, the objective of this study was to determine the composition of most of the content of liquid smoke such as acetic acid and phenol. The conclusion of this study is derived liquid smoke containing 6.38% acetic acid and phenol 1.125 mg / ml.

scholarly journals MAKING OF NATURAL PRESERVATIVE FROM JACKFRUIT WOOD EXTRACTS WITH MALTODEKSTRIN TO GROW THE NIRA DAMAGE MICROBA

2016 ◽  
Vol 3 (1) ◽  
pp. 48-55
Author(s):  
Pramono Putro Utomo
Keyword(s):  
Antimicrobial Activity ◽  
Cocos Nucifera ◽  
Inhibition Zone ◽  
Natural Food ◽  
Zone Of Inhibition ◽  
Food Preservative ◽  
Natural Preservative ◽  
Wood Extracts ◽  
Local Plant ◽  
Palm Sugar

Jackfruit (Artocarpus heterophylla Lamk.) is a local plant where the tree is commonly used as a preservative for Cocos nucifera sap in a series of palm sugar manufacturing process. Chemical component in jackfruit wood that has potential as an antimicrobial, were morin, sianomaklurin, flavonoids, and tannins. The purpose of this study was to determine the antimicrobial activity of jackfruit wood extracts and antimicrobial activity of natural preservative formula with various concentrations of fillers. This study used extracts of jackfruit wood and excipients (maltodextrin) for formulating a natural food preservative. This research done by making sawdust jackfruit, extracting jackfruit wood with methanol and water, making the suspension with a concentration of fillers 15%, 20%, and 25% and make a natural preservative in the form of a powder using a spray drying method and analyze the antimicrobial activity in S. cerevisiae which is one cause of sap deterioration. The results showed that the jackfruit wood extract can inhibit the growth of yeast S. cerevisiae with a diameter of 6-15 mm zone of inhibition. Maltodextrin concentration which resulted in the most extensive inhibition zone diameter is 20% with a diameter of 9 mm zone of inhibition

scholarly journals The Pyrolysis Reactor Design and The Effect of Liquid Smoke from Coconut Shell on Microbial Contamination of Tofu

2020 ◽  
Vol 1 (2) ◽  
pp. 128-139
Author(s):  
Ayu Ratna Permanasari
Keyword(s):  
Microbial Contamination ◽  
Coconut Shell ◽  
Natural Food ◽  
Food Preservative ◽  
Natural Preservative ◽  
Liquid Smoke ◽  
Shell Waste ◽  
Pyrolysis Reactor ◽  
Grade 3 ◽  
Coconut Shells

Liquid smoke is a natural food preservative which can be made of coconut shells through the pyrolysis process. This study aimed to design a pyrolysis reactor and utilize the coconut shell waste to produce liquid smoke as a natural preservative of tofu. 1.5 kg of chopped coconut shell was pyrolyzed at 400C for 5 hours and produced 488 mL of grade 3 liquid smoke with a yield of 34.23%. The liquid smoke was then purified by extraction using ethyl acetate (1: 1 ratio) solvent and 70C temperature for 2 hours. The extract was then distilled at 80C and produced grade 1 liquid smoke. This liquid smoke had an acid content of 12.26% and a phenol content of 0.73%. This liquid smoke was then applied to tofu for 3 days and analyzed the microbial contamination. The smallest amount of microbial contamination was found in the samples of yellow tofu and white tofu coated with liquid smoke and stored in the refrigerator for 1.4 × 105 CFU / mL and 8 × 103 CFU/ml.

scholarly journals Application of Green Tea Extract as Food Preservative to Improve Shelf Life of Overnight Pickled Cucumber

2009 ◽  
Vol 56 (12) ◽  
pp. 660-664 ◽  
Author(s):  
Takahisa Miyamoto ◽  
Motokazu Nakayama ◽  
Naofumi Shigemune ◽  
Hajime Tokuda ◽  
Tomoyo Matsushita ◽  
...  
Keyword(s):  
Shelf Life ◽  
Green Tea ◽  
Green Tea Extract ◽  
Food Preservative ◽  
Tea Extract

Storage stability of yoghurts enriched with coriander (Coriandrum sativum l.) seeds extract

Food Research ◽  
2021 ◽  
Vol 5 (4) ◽  
pp. 179-190
Author(s):  
Q.Y. Jameel ◽  
N.K. Mohammed
Keyword(s):  
Storage Stability ◽  
Chemical Properties ◽  
Acid Value ◽  
Seed Extract ◽  
Sensory Properties ◽  
Natural Food ◽  
Food Preservative ◽  
Milk Products ◽  
Sensory Evaluations ◽  
Coriander Seed

This study was aimed to estimate the effects of the extract of coriander seed during storage on the chemical and sensory properties of yoghurt. Coriander seed extract was incorporated into yoghurt at different concentrations, 18 mg/mL (T1C1), 36 mg/mL (T2C2) and 54 mg/mL (T3C3) respectively, while control was performed using a sample without extract (T0C0). Samples were stored at 4°C for 42 days and every seven days were evaluated. For all samples containing extract, the values of lactose, fat, pH, protein, tyrosine, acid degree value, acid value, free fatty acid and sensory properties gave higher scores than those of yoghurt without extract. A major deterioration beyond 28 days of storage due to high acidity and an unpleasant taste was discovered by chemical and sensory evaluations of the yoghurt without plant extract. On the other hand, concentrations of 18, 36 and 54 mg/mL had shown to have a remarkable 42-day preservation activity in yoghurt. Compared to formulas T1C1 and T2C2, which contained 18 mg/mL and 36 mg/ mL respectively, formula T3C3, fortified with coriander seed extract at 54 mg/mL, had the highest value in maintaining the chemical properties of yoghurt after 42 days. The findings indicated that coriander extract can be applied as a natural food preservative to milk products in order to increase stability during storage.

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