scholarly journals Preservation of Strawberries Using Guava Leaves Extract

2019 ◽  
pp. 1-7
Author(s):  
G. K. Gituma ◽  
L. G. Njue
Keyword(s):  
Shelf Life ◽  
Food Microbiology ◽  
Gastrointestinal Disorders ◽  
Food Science ◽  
Processed Foods ◽  
Microbiology Laboratory ◽  
Natural Preservative ◽  
Guava Leaves ◽  
The One ◽  
Boiled Water

Background: A lot of health hazards have been associated with artificial preservatives including: hyperactivity in children, breathing problems such as asthma and bronchitis, weakening of heart tissues, obesity since some contain fatty acids especially in processed foods and gastrointestinal disorders. Sulfite is a common preservative in fruits and was found to have the following side effects: headaches, allergies, palpitations and cancer. Another down side of artificial preservative is that a lot of time is used in developing and acquiring it thus making it expensive. There is therefore need for a natural preservative. Objectives: This study was conducted to develop a natural preservative from guava leaves extract that would help increase the shelf-life of strawberries. Methods: The study was conducted in the food microbiology laboratory, Department of Food Science, Nutrition and Technology, University of Nairobi, Kenya. Crude extract was obtained by crushing dry guava leaves into 100 g powder and adding 600 ml of boiled water. The mixture was allowed to stand for 1 hr to allow extraction. The extract was then filtered and used to determine its inhibition against fungi. The extract was also serially diluted to obtain 5 different concentrations which were used to determine their effectiveness in increasing the shelf life of the strawberries. The results were recorded and discussed. Results: The plates with the highest concentration of guava leaves extract had the lowest number of microbial colonies while the one with the lowest concentration on had the highest number of microbial colonies. The control samples had by far a higher number of microbial colonies than all the different concentrations of the extract. Conclusion: The crude extracts of guava leaves showed inhibition against fungi and increased the shelf life of strawberries. Further studies need to be conducted in order to obtain a purified preservative from the extract.

scholarly journals EFEKTIVITAS INFUSA DAUN JAMBU BIJI (Psidium guajava) SEBAGAI PRESERVATIF ALAMI PADA KARKAS PUYUH

2021 ◽  
Vol 46 (2) ◽  
pp. 127
Author(s):  
Eulis Tanti Marlina ◽  
Ellin Harlia ◽  
Yuli Astuti Hidayati ◽  
Deden Zamzam Badruzzaman ◽  
Wowon Juanda
Keyword(s):  
Shelf Life ◽  
Experimental Method ◽  
Psidium Guajava ◽  
Antimicrobial Compounds ◽  
Natural Preservative ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Guava Leaves ◽  
Total Bacteria

Guava leaves can be used as a natural preservative in quail carcass because they contain antimicrobial compounds such as flavonoid and tannin. This study studied the effect of using guava leaves infusion on quail carcass on the total bacteria, Enterobacteriaceae, and early spoilage.  The research used an experimental method with a completely randomized design, 3 treatments of guava leaves infusion concentration, namely P1 = 25%, P2 = 50%. And P3 = 75%, each treatment was repeated 6 times.  The application of infusion to quail carcass was carried out by immersion for 15 minutes.  Data were analyzed using ANOVA and Turkey’s test.  The results showed that the total bacteria and Enterobacteriaceae before immersion were 3.80 x 107 cfu/g and 1.90 x 104 cfu/g, respectively.  Soaking quail carcass in guava leaves infusion was able to reduce the total bacteria and Enterobacteriaceae to 72.15% and 78.50%, respectively.  The early spoilage was inversely proportional to the total bacteria and Enterobacteriaceae resulted in longer shelf life.

Efektifitas Ekstrak Daun Sirih Hijau (Piper Betle) sebagai Insektisida Nabati terhadap Mortalitas Lalat Rumah (Musca domestica)

2019 ◽  
Vol 10 (2) ◽  
pp. 44-50
Author(s):  
Rinaldi Daswito ◽  
Rima Folentia ◽  
M Yusuf MF
Keyword(s):  
Musca Domestica ◽  
Leaf Extract ◽  
Effective Concentration ◽  
P Value ◽  
Piper Betle ◽  
Microbiology Laboratory ◽  
House Flies ◽  
Betel Leaf ◽  
The One ◽  
One Way Anova

One of the diseases that can be transmitted by flies is diarrhea. Green betel leaf contains essential oils, chavicol, arecoline, phenol, and tannins which function as plant-based insecticides. This study aimed to determine the effectiveness of green betel leaf extract (Piper betel) as a plant-based insecticide on the number of mortality of house flies (Musca domestica). The research was an experimental study used After Only Design used the One Way Anova test with a 95% confidence level. The samples used were 360 ​​house flies. Each treatment of 30 house flies with 4 repetitions and used three concentrations of green betel leaf extract (25%, 50%, 75%). The study was conducted at the Chemistry and Microbiology Laboratory of Health Polytechnic Tanjungpinang, while the location of the fly collection was at the Tokojo Garbage Collection Station in Bintan Regency. The number of mortality of house flies at a concentration of 25% was 81 heads (67.5%), 50% concentrations were 93 heads (77.5%), and at a concentration of 75% were 103 heads (85.83%). There was an effect of green betel leaf extract on the mortality of house flies (p-value 0.0001 <0.05) with the most effective concentration of 75%. Further research is needed to obtain a finished product utilizing green betel leaf extract as a vegetable insecticide, especially in controlling the fly vector. Need further research on the use of green betel leaf extract as a vegetable insecticide controlling the fly vector by taking into account the amount of spraying and the age of the fly.   Keywords: Green betel leaf extract , organic insecticide, houseflies

scholarly journals Assessment of ultrasonographic and endoscopic changes in dogs with gastrointestinale disorders

2017 ◽  
Vol 69 (6) ◽  
pp. 1451-1455
Author(s):  
R.N. Malancus ◽  
C.M. Tofan Malancus
Keyword(s):  
Intestinal Mucosa ◽  
Large Bowel ◽  
Bowel Wall ◽  
Gastrointestinal Disorders ◽  
Gi Endoscopy ◽  
Endoscopic Findings ◽  
Upper Gi ◽  
Upper Gi Endoscopy ◽  
The One

ABSTRACT The study has been conducted over a period of 4 years, on a total number of 133 dogs, all of those expressing gastrointestinal disorders. Ultrasound and endoscopic examinations were performed in all dogs in order to assess any significant correlations between ultrasonographic and endoscopic findings. The results confirm a significant correlation between the presence of diarrhoea and increased thickness of the large bowel wall, with P<0.5. Another extremely significant correlation we observed is the one between increased thickness of large bowel wall and loss of layering at this level, with P<0.5. Upper GI endoscopy revealed that dilated lacteals in the duodenum are significantly associated with the presence of diarrhoea, P<0.5 and, more importantly, there is a very significant correlation between dilated lacteals and the presence of striations (P<0.5), which confirms previous studies (Sutherland-Smith et al., 2007) that say the striated aspect of the intestinal mucosa is due to dilated lacteals.

scholarly journals Evaluation of a Handheld Gluten Detection Device

2018 ◽  
Vol 81 (10) ◽  
pp. 1723-1728 ◽  
Author(s):  
STEVE L. TAYLOR ◽  
JULIE A. NORDLEE ◽  
SHYAMALI JAYASENA ◽  
JOSEPH L. BAUMERT
Keyword(s):  
Ice Cream ◽  
Weight Basis ◽  
Processed Foods ◽  
Gluten Free ◽  
Specific Enzyme ◽  
Different Types ◽  
Food Matrices ◽  
The One ◽  
Addition Level ◽  
Positive Results

ABSTRACT A portable, handheld gluten detection device, the Nima sensor, is now available for consumers wishing to determine if gluten is present in food. By U.S. regulation, gluten-free foods should contain &lt;20 ppm of gluten. Thirteen gluten-free foods (muffins, three different types of bread, three different types of pasta, puffed corn snack, ice cream, meatballs, vinegar and oil salad dressing, oatmeal, and dark chocolate) were prepared; each food was spiked on a weight to weight basis with gluten levels of 0, 5, 10, 20, 30, 40, and 100 ppm before processing or preparation. Unprocessed and processed foods were tested with the handheld gluten sensor and by two gluten-specific enzyme-linked immunosorbent assays (ELISAs) on the basis of the R5 and G12 monoclonal antibodies, respectively. The portable gluten detection device detected gluten in all food types at the 30-ppm addition level, failing to detect gluten in only 5 (6.4%) of 78 subsamples. At the 20-ppm addition level, the portable gluten detection device failed to detect gluten in one type of pasta but detected gluten residues in 63 (87.5%) of 72 other subsamples. The device was able to detect gluten at the 10-ppm addition level in 9 of the 13 food matrices (41 of 54 subsamples, 75.9%) but not in the three types of pasta and the puffed corn snack. The gluten-sensing device did not perform reliably at the 5-ppm addition level in 11 of 13 food matrices (exceptions: ice cream and muffins). In contrast, the ELISA methods were highly reliable at gluten addition levels of ≥10 ppm in all food matrices. The portable gluten detection device yielded a low percentage of false-positive results (4 of 111, 3.6%) in these food matrices. Thus, this handheld portable gluten sensor performed reliably in the detection of gluten in foods having ≥20 ppm of added gluten with only 18 (5.9%) of 306 failures, if results of the one type of pasta are excluded. The device worked with greater reliability as the gluten levels in the foods increased.

Ohmic Heating: A Novel Thermal Processing Technique For Foods

2012 ◽  
Vol 2 (4) ◽  
pp. 136-140
Author(s):  
P. Hema Prabha ◽  
U. Kavya Vaishnavi ◽  
R. Mythili ◽  
M. Lakshmi Kamu ◽  
R. Kanagalakshmi ◽  
...  
Keyword(s):  
Shelf Life ◽  
Thermal Processing ◽  
Ohmic Heating ◽  
Processing Technique ◽  
Emerging Technology ◽  
Processing Method ◽  
Processed Foods ◽  
Food Material ◽  
Processing Methods ◽  
Processed Products

Ohmic heating is an emerging technology with large number of actual and future applications. It is an advanced thermal processing method wherein the food material, which serves as an electrical resistor, is heated by passing electricity through it. Like thermal processing, ohmic heating inactivates microorganisms by heat. It can be used for heating liquid foods containing large particulates, heat sensitive liquids and proteinaceous foods. The shelf life of ohmically processed foods is comparable to that of canned and sterile, aseptically processed products. Being an eco‐friendly method it is more effective than conventional thermal processing methods.

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