Effect of Mulberry Leaf(Morus alba Linne) Powder Addition on Quality of Yukwa    

2015 ◽  
Vol 25 (4) ◽  
pp. 643
Author(s):  
Jae-Sil Seo
Keyword(s):  
Morus Alba ◽  
Mulberry Leaf ◽  
Powder Addition

Effect of Morus alba Root Bark, Ecklonia stolonifera, and Curcuma aromatica Extracts on Shelf-life and Quality of Castella

2009 ◽  
Vol 38 (10) ◽  
pp. 1444-1451 ◽  
Author(s):  
So-Young Yoon ◽  
Jung-Soo Choi ◽  
So-Young Lee ◽  
Koth-Bong-Woo-Ri Kim ◽  
Eu-Jin Song ◽  
...  
Keyword(s):  
Shelf Life ◽  
Morus Alba ◽  
Root Bark ◽  
Ecklonia Stolonifera

scholarly journals The quality properties, thiobarbituric acid (TBA) values and microstructure of chicken sausage with local red beetroot powder

Food Research ◽  
2021 ◽  
Vol 5 (S2) ◽  
pp. 113-119
Author(s):  
W. Swastike ◽  
E. Suryanto ◽  
Rusman ◽  
C. Hanim ◽  
Jamhari ◽  
...  
Keyword(s):  
Peroxide Value ◽  
Room Temperature ◽  
Thiobarbituric Acid ◽  
Quality Properties ◽  
Randomized Design ◽  
Powder Addition ◽  
Completely Randomized Design ◽  
Different Levels ◽  
Temperature Storage

This research was aimed to determine the quality properties, the microstructure of chicken sausage and Thiobarbituric acid (TBA) values with locally Indonesia red beetroot powder. The main ingredients of chicken sausage-making in this research were broiler chicken, filler, binder, beetroot powder, and spices. Red beetroot powder function as a filler was substituted tapioca starch in chicken sausage batter in three different levels. The combination of red beetroot powder with level 0, 1.0, 2.0 and 3.0% of total batter and shelf life at room temperature for 0, 1, 2 and 3 days. Each treatment consisted of five replications. The variables observed using quality properties (moisture, ash, fat, protein, crude fiber and calorie), microstructure and peroxide value of chicken sausage. The data of quality properties and peroxide value were analyzed by using one-way analysis (ANOVA) of Completely Randomized Design. The differences between means were analyzed by Duncan's New Multiple Ranges Test. The data of microstructure was analyzed by descriptive analyses. The moisture, protein, fat and ash contents for chicken sausages were significantly different (p<0.05). The chicken sausage with 2% substitution of beet powder produced chicken sausages with a high protein content of 14.77±0.02% while a low-fat content is 0.42±0.01%. Thiobarbituric acid (TBA) values of chicken sausages increased throughout the three days of room temperature storage (38°C). Chicken sausage formulated with red beetroot powder showed a significantly lower TBA value compared to the samples without red beetroot powder (p<0.05). In conclusion, a higher level of beetroot powder will improve the quality of chicken sausage and also the microstructure. The best level of beetroot powder addition was 2.0%. The addition of beetroot powder able to maintain fresh sausage conditions up to 2 days of storage at room temperature.

scholarly journals Effect of Watermelon Rind (Citrullus lanatus) Addition on the Functional, Pasting and Microbiological Quality of Sorghum Based Mumu

2019 ◽  
pp. 72-83
Author(s):  
Stephen T. Gbaa ◽  
Samuel A. Ahemen ◽  
Christiana O. Ameh
Keyword(s):  
Citrullus Lanatus ◽  
Microbiological Quality ◽  
Pasting Properties ◽  
Viable Count ◽  
Sorghum Flour ◽  
Watermelon Rind ◽  
Microbial Analysis ◽  
Pasting Temperature ◽  
Powder Addition

The effect of watermelon rind powder addition on the functional, pasting and microbiological quality of Sorghum based mumu was evaluated. Sorghum-based mumu was prepared from composite flours of 85:15, 75:15, 70:15 and 65:15% roasted sorghum flour and roasted partially defatted groundnut flour respectively and included with 0, 10, 15 and 20% watermelon rind powder respectively which were known as sample A, B, C and D accordingly. Subsequently, the functional, pasting properties and microbial quality was assessed. Functional properties values; Bulk density (0.89 to 0.80mg/100g), reconstitution index (4.99 to 4.89) and swelling index (2.35 to 2.20) decreased significantly (p < 0.05) with increase in watermelon powder addition while water absorption (10.36 to 10.97g/g), oil absorption (10.33 to 10.79) and foam capacities (12.46 to 13.85%) increased with increase in watermelon rind powder.  The pasting properties; peak (302.22 to 292.44 RVU), trough (156.44 to 150.00 RVU) and Final viscosities (412.69 to 400.76RVU), and breakdown (149.95 to 140.59RVU) decreased significantly (p < 0.05) with increased in watermelon rind powder while setback viscosity (101.05 to 115.59RVU), pasting temperature (59.32 to 62.02oC) and pasting time (4.93 to 5.13mins) increased. Microbial analysis revealed the following ranges: Total viable count, 0.5x102 to1.0x102 cfu/g, fungi count of 6.1x101- 9.9x101 cfu/g and no coliform was detected. Overall, addition of watermelon rind powder showed good functional, pasting and microbiological qualities of sorghum based mumu.

The effects of coirpith compost on the growth and quality of leaves of the mulberry plant Morus alba L.

2000 ◽  
Vol 72 (1) ◽  
pp. 95-97 ◽  
Author(s):  
SPM. Prince W ◽  
S. Sivakumar ◽  
V. Ravi ◽  
V. Subburam
Keyword(s):  
Morus Alba ◽  
Mulberry Plant

PENGARUH ISOPROPIL MYRISTAT SEBAGAI BAHAN PENINGKAT PENETRASI TERHADAP LAJU DIFUSI KRIM PEMUTIH EKSTRAK ETANOL DAUN MURBEI (Morus alba L)

2017 ◽  
Vol 3 (1) ◽  
pp. 43
Author(s):  
Nurul Arfiyanti Yusuf ◽  
Aisyah Fatmawaty
Keyword(s):  
Leaf Extract ◽  
Diffusion Rate ◽  
Morus Alba ◽  
Penetration Enhancers ◽  
Mulberry Leaf ◽  
Mulberry Leaf Extract ◽  
Diffusion Studies ◽  
Before And After ◽  
Franz Diffusion Cells

The research has conducted research on the effectiveness of isopropyl myristat as a penetration enhancer on the diffusion rate of whitening cream mulberry leaf extract (Morus alba L) in vitro. This study aims to determine the effect of the use of isopropyl myristat. Mulberry leaf extract cream made with varying concentrations respectively 3%, 4%, 5% Isopropyl myristat as penetration enhancers made into 3 formulas (F1-F4) with the F1 without penetration enhancers. Evaluation of stability before and after accelerated storage includes observation of the organoleptic, emulsion type determination, measurement of pH, and viscosity. The evaluation results indicate four physically stable formula. In vitro diffusion studies conducted by Franz diffusion cells and footage is measured at a wavelength of 367.4 nm. The results of diffusion studies show that formula with the highest diffusion rate of 0.024 µg/minute on F4 (5% isopropyl myristat).

Randomized double‐blind placebo‐controlled trial of the effect of Morus nigra L. (black mulberry) leaf powder on symptoms and quality of life among climacteric women

2019 ◽  
Vol 148 (2) ◽  
pp. 243-252
Author(s):  
Joyce P.L. Costa ◽  
Haissa O. Brito ◽  
Leonardo V. Galvão‐Moreira ◽  
Luiz G.O. Brito ◽  
Lucia Costa‐Paiva ◽  
...  
Keyword(s):  
Quality Of Life ◽  
Controlled Trial ◽  
Double Blind ◽  
Double Blind Placebo ◽  
Mulberry Leaf ◽  
Morus Nigra ◽  
Leaf Powder

The bacterial community and fermentation quality of mulberry (Morus alba) leaf silage with or without Lactobacillus casei and sucrose

2019 ◽  
Vol 293 ◽  
pp. 122059 ◽  
Author(s):  
Yi Wang ◽  
Xiaoyang Chen ◽  
Cheng Wang ◽  
Liwen He ◽  
Wei Zhou ◽  
...  
Keyword(s):  
Bacterial Community ◽  
Lactobacillus Casei ◽  
Morus Alba ◽  
Fermentation Quality

scholarly journals Anti-Inflammatory Effects of Neochlorogenic Acid Extract from Mulberry Leaf (Morus alba L.) Against LPS-Stimulated Inflammatory Response through Mediating the AMPK/Nrf2 Signaling Pathway in A549 Cells

Molecules ◽  
2020 ◽  
Vol 25 (6) ◽  
pp. 1385 ◽  
Author(s):  
Xiao-han Gao ◽  
Sun-dong Zhang ◽  
Li-tao Wang ◽  
Liang Yu ◽  
Xue-lian Zhao ◽  
...  
Keyword(s):  
Inflammatory Response ◽  
Signaling Pathway ◽  
A549 Cells ◽  
Morus Alba ◽  
Mulberry Leaf ◽  
Tnf Α ◽  
Nrf2 Signaling Pathway ◽  
Acute Pneumonia ◽  
Neochlorogenic Acid ◽  
Anti Inflammatory

Neochlorogenic acid (nCGA) is a phenolic compound isolated from mulberry leaf (Morus alba L.), which possesses multiple pharmacological activities containing antioxidant and anti-inflammatory effects. However, the role of nCGA in the treatment of acute pneumonia and the underlying molecular mechanism are still unclear. Hence, the aim of study is to investigate the anti-inflammatory properties of nCGA on LPS-stimulated inflammation in A549 cells. In the present study, results reported that nCGA without cytotoxicity significantly reduced the production of TNF-α, IL-6, and NO, and further suppressed the proteins of iNOS, COX2, TNF-α, IL-6 expression. Furthermore, nCGA also inhibited NF-κB activation and blocked MAPKs signaling pathway phosphorylation. In addition, we found nCGA significantly increased the expression of HO-1 via activating the AMPK/Nrf2 signaling pathway to attenuate the inflammatory response, whereas this protective effect of nCGA was reversed by pre-treatment with compound C (C.C, an AMPK inhibitor). Therefore, all these results indicated that nCGA might act as a natural anti-inflammatory agent for the treatment of acute pneumonia.

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