scholarly journals Natural Preservatives

2021 ◽  
Author(s):  
Büşra KULAKSIZ PİŞKİN ◽  
Gülsün Vildan SEYHAN
Keyword(s):  
Natural Preservatives

Promising natural preservatives from Lippia origanoides essential oils (Verbenaceae)

Planta Medica ◽  
2012 ◽  
Vol 78 (11) ◽  
Author(s):  
C Hernandes ◽  
BW Bertoni ◽  
SC França ◽  
AMS Pereira
Keyword(s):  
Essential Oils ◽  
Natural Preservatives

EFEKTIVITAS ANTIBAKTERI BAWANG PUTIH (Allium sativum L) SEBAGAI PENGAWET ALAMI PADA IKAN LELE DUMBO (Clarias gariephinus) SEGAR

2019 ◽  
Vol 14 (1) ◽  
pp. 26
Author(s):  
Dyah Anggraeni ◽  
Nurlela Nurlela
Keyword(s):  
Room Temperature ◽  
Allium Sativum ◽  
Research Result ◽  
Clarias Gariepinus ◽  
Storage Period ◽  
The Body ◽  
Garlic Extract ◽  
African Catfish ◽  
Natural Preservatives ◽  
Colony Counter

Background: Natural preservatives are compounds produced by natural ingredients that can suppress bacterial growth and development. Natural preservatives are carried out because most of the preservatives circulating are chemicals and unsafe for the body. One of the natural preservatives is by using garlic extract (Allium sativum L).  Objective: This study is aimed to determine the effectiveness of the antibacterial garlic (Allium sativum L) as a natural preservative in fresh African catfish (Clarias gariepinus).  Method: This research used the Pour Plate iroculation method. African catfish (Clarias gariepinus) which is soaked with garlic (Allium sativum L) with a concentration of 7%, 14% and 21% for 30 minutes, then the fish will be kept at room temperature with a storage period of 24 hours and 48 hours and calculated growth in bacterial numbers with the Colony counter.  Result: Based on the research result, it was found that garlic extract (Allium sativum L) can obstruct the effectiveness of antibacterial in African catfish (Clarias gariepinus) at a concentration of 14%.

scholarly journals Innovative Seafood Preservation Technologies: Recent Developments

Animals ◽  
2021 ◽  
Vol 11 (1) ◽  
pp. 92
Author(s):  
Michael G. Kontominas ◽  
Anastasia V. Badeka ◽  
Ioanna S. Kosma ◽  
Cosmas I. Nathanailides
Keyword(s):  
Unsaturated Fatty Acids ◽  
Life Extension ◽  
Processing Technologies ◽  
High Quality Protein ◽  
Recent Developments ◽  
Seafood Products ◽  
Fishery Products ◽  
Food Commodities ◽  
Fish And Fishery Products ◽  
Natural Preservatives

Fish and fishery products are among the food commodities of high commercial value, high-quality protein content, vitamins, minerals and unsaturated fatty acids, which are beneficial to health. However, seafood products are highly perishable and thus require proper processing to maintain their quality and safety. On the other hand, consumers, nowadays, demand fresh or fresh-like, minimally processed fishery products that do not alter their natural quality attributes. The present article reviews the results of studies published over the last 15 years in the literature on: (i) the main spoilage mechanisms of seafood including contamination with pathogens and (ii) innovative processing technologies applied for the preservation and shelf life extension of seafood products. These primarily include: high hydrostatic pressure, natural preservatives, ozonation, irradiation, pulse light technology and retort pouch processing.

scholarly journals Effect of Pasteurized Low Acidic Indigenous Beverages Produced in Northern Cameroon on Germination of Bacillus and Geobacillus Spores Species

2021 ◽  
Vol 8 (2) ◽  
pp. 52-62
Author(s):  
James Ronald Bayoï ◽  
François-Xavier Etoa
Keyword(s):  
Bacillus Subtilis ◽  
Incubation Time ◽  
Spore Germination ◽  
Inhibitory Effect ◽  
Geobacillus Stearothermophilus ◽  
Northern Cameroon ◽  
Natural Preservatives ◽  
Acidic Beverages ◽  
Good Hygiene ◽  
Spore Forming Bacteria

The present study aimed to investigate the influence of three commercially available traditional acidic beverages on spore germination. “Foléré”, red “té” and white “mpedli” sorghum beers have been produced at the laboratory scale assisted by experimented producers, and pH of samples were adjusted at 2.01, 2.63 and 2.8 respectively, then they were pasteurized. The samples produced were tested on four spore-forming bacteria (Bacillus cereus, Bacillus megapterium, Bacillus subtilis and Geobacillus stearothermophilus) and germination was assessed both on culture plate media and by loss of optical density (OD) methods. The results obtained showed that “foléré” at pH 2.01, and both indigenous sorghum red beer at pH 2.63 and white beer at pH 2.8 were effective on spore germination, and efficacy significantly increase (p < 0.05) with the incubation time. The presence of alcohol in the pasteurized white (2.43 %) and red (4.7 %) sorghum beers has significantly (p < 0.05) improved the anti-germinating activity compared to the non-alcoholic “foléré” beverage. The sensitivity of B. cereus and B. subtilis was positively and significantly correlated (r = 0.880; p < 0.01) likewise the sensitivity of B. megapterium and G. stearothermophilus (r = 0.725; p < 0.05), and the activity of traditional white and red sorghum beers was found to be very significant (p < 0.05) for each couple respectively. The loss of OD showed an inhibitory effect of indigenous beverages germination and exhibited a microcycle on all tested spore-forming bacteria. It was concluded that if the good hygiene and manufacturing practices were applied for production of indigenous beverages, they might easily be used as natural preservatives and for prevention of gastroenteritis induced by germination and outgrowth of spore-forming bacteria like B. cereus.

scholarly journals Improvement of smoked and fermented dried fish processing and application of essential oils as their natural preservatives.

2020 ◽  
Vol 6 (2) ◽  
pp. 129-138
Author(s):  
Aymard Constantin Allagbé ◽  
René Gnimabou Degnon ◽  
Christian Tétédé Rodrigue Konfo ◽  
Brice Kpatinvoh ◽  
Baba-Moussa Farid
Keyword(s):  
Essential Oils ◽  
Fish Processing ◽  
Dried Fish ◽  
Natural Preservatives

scholarly journals A study of the levels of natural preservatives in wild plants

2014 ◽  
Vol 21 (4) ◽  
pp. 529-535
Author(s):  
Kyoung-A Baek ◽  
Heun-Kag Kang ◽  
Myoung-Hee Shin ◽  
Jong-Jin Park ◽  
Jong-Dae Kim ◽  
...  
Keyword(s):  
Wild Plants ◽  
Natural Preservatives

scholarly journals The Potential Application of <i>Syzygium aromaticum</i> and <i>Cymbopogon citratus</i> Essential Oils as Natural Preservatives of Beef Patties

2015 ◽  
Vol 06 (03) ◽  
pp. 374-385 ◽  
Author(s):  
Fabrice Bruno Siewe ◽  
Pierre Désiré Mbougueng ◽  
Léopold Ngoune Tatsadjieu ◽  
Thierry Ngangmou Noumo ◽  
Carl M. F. Mbofung
Keyword(s):  
Essential Oils ◽  
Potential Application ◽  
Syzygium Aromaticum ◽  
Cymbopogon Citratus ◽  
Beef Patties ◽  
Natural Preservatives

scholarly journals HERBS AS A SOURCE OF NATURAL PRESERVATIVES AGAINST RANCIDITY IN THE LOW-MOISTURE BAKERY PRODUCTS

2020 ◽  
Vol 2019 (1) ◽  
pp. 28-33
Author(s):  
Kateryna Iorgachova ◽  
Olga Makarova ◽  
Nataliia Sokolova ◽  
Kateryna Khvostenko
Keyword(s):  
Bakery Products ◽  
Natural Preservatives
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