scholarly journals Extending Shelf Life of Peeled Shrimp Using Moringa oleifera and Isoflavones

2021 ◽  
Vol 8 (1) ◽  
pp. 11-18
Author(s):  
Gehad Sallah Saeed Eldeeb, and Sameh Hassan Mosilhey
Keyword(s):  
Shelf Life ◽  
Moringa Oleifera

scholarly journals The Potential Impact of Moringa oleifera for Diminishing the Microbial contamination and Prolonging the Quality and Shelf-Life of Chilled Meat

2021 ◽  
Author(s):  
Mohamed Hamada ◽  
Mabrouk Abd Eldaim ◽  
Said I. Fathalla ◽  
Ayman El Behiry ◽  
Mohamed Alkafafy
Keyword(s):  
Shelf Life ◽  
Moringa Oleifera ◽  
Thiobarbituric Acid ◽  
Control Group ◽  
Standard Diet ◽  
Breast Meat ◽  
E Coli ◽  
Potential Impact ◽  
Cadmium And Lead ◽  
Quality And Shelf Life

This study was implemented to assess the mechanism by which Moringa oleifera leaf extract (MOLE) improves the quality and prolongs shelf-life of the broilers’ breast meat. Ninety Cobb chicks were randomly allocated to 3 groups. A control group received the standard diet, whereas the other two groups received diets containing MOLE at the doses of 250 and 500 mg/kg for 21 days. Inclusion of MOLE in broilers diet significantly reduced the detrimental changes in the overall sensory attribute scores, characteristic color and odor, and the loss of breast muscle elasticity during storage. Furthermore, it significantly reduced concentrations of thiobarbituric acid, total volatile nitrogen, non-esterified fatty acids, and peroxide, during storage compared to the control samples. No effect on the concentrations of heavy metals, such as copper, cadmium, and lead, was observed. Decomposition of samples was delayed as indicated by lower pH values and higher sensory scores at 4 and 6 days of storage in the MOLE groups. Reduced contamination with E. coli and Salmonella species indicated an antibacterial effect of MOLE. Finally, the present study highlights that MOLE supplementation may play a role in improving quality and shelf-life of the chilled breast meat in broilers.

scholarly journals Physico-chemical shelf-life indicators of meat from broilers given Moringa oleifera leaf meal

2014 ◽  
Vol 43 (5) ◽  
pp. 43 ◽  
Author(s):  
C Wapi ◽  
TT Nkukwana ◽  
LC Hoffman ◽  
K Dzama ◽  
E Pieterse ◽  
...  
Keyword(s):  
Shelf Life ◽  
Moringa Oleifera ◽  
Leaf Meal ◽  
Physico Chemical

scholarly journals KADAR LEMAK ES KRIM TEPUNG DAUN KELOR (Moringa oleifera) BERDASARKAN VARIASI VOLUME SARI KACANG TANAH (Arhacis hypogea)

2016 ◽  
Vol 2 (2) ◽  
pp. 170-175
Author(s):  
Stella Faubun ◽  
H Sinay
Keyword(s):  
Shelf Life ◽  
Moringa Oleifera ◽  
Ice Cream ◽  
Fat Content ◽  
Arachis Hypogea ◽  
Randomized Design ◽  
Peanut Extract ◽  
Completely Randomized Design

Background: Moringa leaves are rich in nutrients and are a source of antioxidants, but are underutilizedby the community as a food because of its 'langu' smell. In an effort to increase the benefits to extendthe shelf life of products and also attract people to consume the leaves of Moringa leaves leaf can beprocessed into flour, then made ice cream with the addition of peanut essence to see the fat content.Method: This study used Completely Randomized Design (RAL). The data were analyzed using OneWay Anova inferential statistics.Result: There is influence of addition of variation of peanut extract (Arachis hypogea) to fat content inice cream Moringa leaves (Moringa oleifera) that is control 4,457%, addition of 50 ml peanut essenceas much as 5,207%, addition of 75 ml peanut sauce 5,956% , and the addition of groundnut peanuts100 ml fat content of 5.993%.Conclusion: There is an effect of addition of peanut pollen (Arachis hypogea) variation on fat contentin ice cream Moringa leaves (Moringa oleifera).

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 Postharvest conservation of Tommy atkins mango fruits during storage using Moringa oleifera oil-based coating

2021 ◽  
pp. 278-283
Author(s):  
Semirames Silva ◽  
Ana Paula Sousa ◽  
Josivanda Gomes ◽  
Romário Andrade ◽  
Gustavo Lima ◽  
...  
Keyword(s):  
Shelf Life ◽  
Room Temperature ◽  
Moringa Oleifera ◽  
Cassava Starch ◽  
Control Treatment ◽  
Pharmaceutical Properties ◽  
Moringa Oleifera Oil ◽  
Moringa Oil ◽  
Biodegradable Coatings ◽  
Antibacterial And Antifungal

Among several biodegradable coatings used to extend the shelf life of fresh fruits, those that can be obtained from Moringa oleifera stand out due to their extraordinary biochemical, antibacterial and antifungal properties. Another aspect is their constitution which is composed of proteins, lipids, carbohydrates, carotenoids, vitamins, minerals and natural bioactive compounds, that can be applied for the development of functional foods due to their nutritional and pharmaceutical properties. The objective of this study was to evaluate the effect of bio-based coating produced from different concentrations of Moringa oleifera seed oil added to cassava starch in the postharvest conservation of Tommy atkins mango fruits. The bio-based coating was applied to mango fruits stored at room temperature (27 °C) for 15 days. Mangoes were submitted to the following treatments: moringa oil (Moringa oleifera) in 4 concentrations: 0.5% (v/v) + cassava starch; 1% (v/v) + cassava starch; 1.5% (v/v) + cassava starch and a control treatment without coating (0%), during 15 days of storage (0, 3, 6, 9, 12 and 15 days), adding up to 24 treatments with three replications. The application of moringa-oil-based coating prolonged the postharvest shelf life of the Tommy atkins mango by maintaining the physicochemical and physical properties during 12 days of storage at room temperature when compared to control treatment. M. oleifera oil-based coatings delayed the degradation of the pigments, making the bio-coated fruits gain shine and remain with it

scholarly journals Sensory Attributes and Shelf Life Evaluation of an Instant Soup Powder Fortified with Moringa (Moringa oleifera Lam.) Leaves

2018 ◽  
Vol 11 (2) ◽  
pp. 19
Author(s):  
P. T. Kannangara ◽  
R.H.M.K. Ratnayake ◽  
R.J.M.C.N.K. Jayawardana ◽  
H.M.C.K.H. Marage ◽  
K.H. Sarananda
Keyword(s):  
Shelf Life ◽  
Moringa Oleifera ◽  
Sensory Attributes ◽  
Life Evaluation

scholarly journals Shelf life improvement of sorghum beer (pito) through the addition of Moringa oleifera and pasteurization

2016 ◽  
Vol 15 (46) ◽  
pp. 2627-2636 ◽  
Author(s):  
Adwoa Ayirezang Florence ◽  
Kosi Setsoafia Saba Courage ◽  
Kweku Amagloh Francis ◽  
Gonu Hellie
Keyword(s):  
Shelf Life ◽  
Moringa Oleifera ◽  
Life Improvement

Electrospun Polymer Nanofiber from Moringa Oleifera Kernel Oil with Coaxial Electrospinning Method

2020 ◽  
Vol 16 (1) ◽  
pp. 90-97
Author(s):  
Oluwafunke T. Afolabi-owolabi ◽  
Syahariza Z. Abidin ◽  
Fazila Ariffin
Keyword(s):  
Electron Microscopy ◽  
Shelf Life ◽  
Moringa Oleifera ◽  
Thermal Dissociation ◽  
Oil Quality ◽  
Coaxial Electrospinning ◽  
Electrospun Nanofiber ◽  
Kernel Oil ◽  
Polymer Nanofiber ◽  
Electrospinning Method

Background: Moringa oleifera kernel oil consist of monounsaturated fatty acid with high percentage of oleic acid. The oil consist of phytochemicals, bioactive compounds and nutrients that have several application in health industries. However, the oil degrades on exposure to light, heat and oxygen overtime. In addition, rancidity cause the oil quality to defect and reduce the shelf-life. Therefore, microencapsulation techniques are uniquely applied to oil to preserve their native quality and prolong their shelf life. Objective: This study examines different polymer concentrations and injection flowrates of zein nanofiber from Moringa oleifera kernel oil using coaxial electrospinning method. Methods: A 40% w/v zein polymer was the optimal loading concentration and 0.7 mL/hour of zein polymer with 0.1 mL/hour of Moringa oleifera kernel oil was the optimal injection flowrates for electrospun nanofiber. Analysis of the Moringa oleifera kernel oil and polymer sample micromorphology, were investigated with Field Emission Scanning Electron Microscopy (FESEM) and transmission electron microscopy (TEM). Result: result shows uniformly layered nanofiber. The nanofiber has no beads formation and the fiber strands are continuous with no entanglement. The polymer encapsulated the oil efficiently. Furthermore, thermal analysis through Differential Scanning Calorimetry (DSC) showed consistency in the nanofiber thermal behavior. Thermogravimetric (TGA) analysis revealed the weight loss and thermal dissociation of the polymer structure. The electrospun nanofiber average diameter was 450 ± 24 nm and exhibited hydrophobicity. Conclusion: The co-axial electrospine technique was effective in fabricating electrospune nanofibers.

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