Evaluation of Garlic Extract in Extending Shelf Life of Paneer

2019 ◽  
pp. 1
Author(s):  
Trupti Wanjari ◽  
Shekhar Badhe ◽  
Satish Yadav ◽  
Vivek Shukla ◽  
Vilas Vaidya
Keyword(s):  
Shelf Life ◽  
Garlic Extract

Anti‐listeria activity and shelf life extension effects of Lactobacillus along with garlic extract in ground beef

2019 ◽  
Vol 39 (6) ◽  
Author(s):  
Surur Khalili Sadaghiani ◽  
Javad Aliakbarlu ◽  
Hossein Tajik ◽  
Alireza Mahmoudian
Keyword(s):  
Shelf Life ◽  
Ground Beef ◽  
Garlic Extract ◽  
Life Extension ◽  
Shelf Life Extension

scholarly journals Application of an Intelligent Sensor and Active Packaging System Based on the Bacterial Cellulose of Acetobacter xylinum to Meat Products

Sensors ◽  
2022 ◽  
Vol 22 (2) ◽  
pp. 544
Author(s):  
Andi Dirpan ◽  
Muspirah Djalal ◽  
Irma Kamaruddin
Keyword(s):  
Shelf Life ◽  
Meat Products ◽  
Active Packaging ◽  
Acetobacter Xylinum ◽  
Garlic Extract ◽  
Plate Count ◽  
Solution Ph ◽  
Packaging System ◽  
Intelligent Packaging ◽  
Packaging Films

Combining intelligent and active packaging serves the dual purpose of detecting color changes in food that reflect changes in its quality and prolonging its shelf life. This study developed an intelligent and active packaging system made from the cellulose of Acetobacter xylinum and assessed its ability to detect changes in the quality and to increase shelf-life of packaged fresh beef. The properties of the intelligent packaging’s sensor and active packaging films were determined. The application of this system to fresh beef stored at room temperature (28 ± 2 °C) for 24 h was tested. The color of the bromothymol blue (BTB) solution (pH 2.75) in the indicator of the intelligent packaging system changed from orange to dark green to indicate that beef quality changed from fresh to rotten. The meat treated with the active packaging with 10% and 15% garlic extract decayed on the 16th h. In contrast, the meat treated with the active packaging without the garlic extracts rotted on the 12th h. The shift in the indicator’s color was linearly related to the total plate count (TPC), total volatile basic nitrogen (TVBN), and pH of the meat packaged using the active packaging system. Therefore, BTB solution (pH 2.75) can be used as an intelligent packaging indicator that will allow consumers to assess the quality of packaged meat easily. As an antimicrobial agent, the addition of 10–15% garlic extract to the active packaging films can help delay the spoilage of packaged beef.

scholarly journals POTENSI EDIBLE FILM ANTIMIKROBA SEBAGAI PENGAWET DAGING

2015 ◽  
Vol 39 (2) ◽  
pp. 129
Author(s):  
Maskiyah (Maskiyah) ◽  
Juniawati (Juniawati) ◽  
Evi Savitri Iriani
Keyword(s):  
Tensile Strength ◽  
Moisture Content ◽  
Shelf Life ◽  
Key Words ◽  
Edible Films ◽  
Garlic Extract ◽  
Edible Film ◽  
Fresh Meat ◽  
E Coli ◽  
Inhibition Ability

<p>Fresh meat are highly perishable due to their enriched nutrient composition which is easily contaminated by almost any microorganisms. The application of antimicrobial edible films is one of the effective method to extend the shelf life of fresh meat. This study aimed to get antimicrobial edible films formula that have the potential to preserve fresh meat. The study consisted of several steps: 1) research for making a fresh garlic extract, 2) extraction of gelatin from chicken feet, 3) formulation and manufacturing of antimicrobial edible films and 4) the application of edible films on fresh meat. Gelatin-based antimicrobial edible films was the best one that can be applied on fresh meat. Characteristics of the antimirobial edible film: color L 97.28; elongation: 20 mm; tensile strength &lt;0.1 kgf; thickness 0.06 mm; WVTR 15.49 g/(mm.jam); Aw 0.526; moisture content: 22.73%, and has antimicrobial characteristic because of it’s inhibition ability to the growth of S. aureus and E. coli.</p><p>(Key words: Antimicrobial, Edible film, Meat)</p>

scholarly journals APLIKASI KITOSAN DENGAN PENAMBAHAN EKSTRAK BAWANG PUTIH SEBAGAI PENGAWET DAN PELAPIS EDIBEL BAKSO SAPI (Chitosan Application with Addition of Garlic Extract as a Preservative and Meatballs Edibel Coating)

2014 ◽  
Vol 4 (1) ◽  
pp. 35-45
Author(s):  
Hana N. S. Sri Hadi ◽  
Nugraha E. Suyatma ◽  
Rizal Syarief
Keyword(s):  
Shelf Life ◽  
Room Temperature ◽  
Chitosan Solution ◽  
Antimicrobial Activities ◽  
Edible Coating ◽  
Garlic Extract ◽  
Antimicrobial Film ◽  
Methods Of Application

The main objective of this research was to to prolong the shelf life of beef meatball by using chitosan with the addition of garlic extract. Two methods of application, i.e. as preservative agent by mixing chitosan with meatball ingredients and as coating of meatball have been conducted. Prior to application, antimicrobial activities of chitosan and chitosan enriched with garlic extract were assessed by diffusion agar methods. It showed that chitosan solution of 1% (w/v) enriched with garlic extract 2% (v/v) could inhibit Pseudomonas aureginosa and Bacillus cereus.The application of chitosan enriched with garlic extract as preservative agent could extend the shelf-life of meatball only for 12 hours while its application as edible coating could extend the shelf life of beef meatball until 24 hours when stored at room temperature. This result revealed that the application of chitosan with garlic extract as edible coating were more effective in controlling microbiological growth in meatball than as preservative agent. The micrograph obtained by SEM showed that the surfaces of meatball coated with chitosan were more smooth and compact than those of meatball without coatings.Keywords: chitosan, antimicrobial film, preservative, meatball, edible coating

A Man's Shelf Life

2007 ◽  
Author(s):  
Darren Braun
Keyword(s):  
Shelf Life

Aged Garlic Extract Inhibits CD36 Expression and Foam Cell Formation in Human Macrophages

Planta Medica ◽  
2007 ◽  
Vol 73 (09) ◽  
Author(s):  
N Ide ◽  
N Morihara ◽  
L Paptheodorou ◽  
R Stirner ◽  
N Weiss
Keyword(s):  
Foam Cell ◽  
Cell Formation ◽  
Garlic Extract ◽  
Foam Cell Formation ◽  
Aged Garlic Extract ◽  
Human Macrophages ◽  
Cd36 Expression ◽  
Aged Garlic

Gum Ghatti Coating Enriched with Clove Oil extends the post Harvest Shelf Life of Banana (Musa acuminata., cv. Robusta) Fruit Stored at Ambient Condition

2018 ◽  
Vol 34 (2) ◽  
pp. 173-183 ◽  
Author(s):  
Arpit V. Joshi ◽  
◽  
Nilanjana S. Baraiya ◽  
Pinal B. Vyas ◽  
T. V. Ramana Rao ◽  
...  
Keyword(s):  
Shelf Life ◽  
Musa Acuminata ◽  
Ambient Condition ◽  
Clove Oil ◽  
Post Harvest ◽  
Gum Ghatti

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%.

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