This document discusses using Arabic gum and Plantago seeds mucilage as edible coatings on chicken breast to extend shelf life. It finds that coatings at 25% concentration were most effective. Arabic gum at 25% reduced bacterial count the most, while Plantago at 25% had the lowest TBA (measure of oxidation) after 21 days. Sensory evaluation showed coatings maintained quality longer than uncoated samples. The coatings showed potential for delaying spoilage of chicken breast.
Effect of Carom Seed Oil on the Antimicrobial, Physicochemical and Mechanical...IJEABJ
Packaging material is necessary in the preservation process. Edible films containing essential oils can be incorporated into the conventional food packaging systems with a dual purpose, edible and natural preservative, that can maintain quality, extend the shelf life and reduce the risk of pathogen growth specifically in unprocessed or minimally processed foods like fruits and vegetables. In present study, pumpkin-arrowroot starch based edible film incorporated with carom seed oil at 0.5%, 1% and 1.5% were prepared and studied for the antimicrobial properties. Film with 1.5% Carom seed oil showed exceedingly good antimicrobial activities against E. coli, Staphylococcus and Aspergillus. The films were further studied for physical, mechanical and water vapour transmission properties. The results indicated that the film with 1.5% carom seed oil did not alter the mechanical properties of the film significantly, compared to control film and is ideal for coating to extend the shelf life of food products.
Biodegradation of insecticidal compounds of Clausena anisata and Plectrant...researchagriculture
Essential oils of some aromatic plants are suggested in Northern Cameroon
as alternatives to hazardous pesticides having harmful effects on the consumer and
the environment. The active compounds of these essential oils are very volatile, easily
biodegradable. To be effective, treatments should be made with short interval and
regular time. This mode of use generates the accumulation of constituents of these
essential oils on the treated food and could limit food security and safety. The present
study aimed at evaluating the variation of the constituent’s quality of
Clausena
anisata
(Rutaceae)
and
Plectranthus glandulosus
(Lamiaceae)
essential oils and their
levels on food products according to time. In this way, samples of corn grains and
flour were treated with these essential oils and stored during 150 days. During this
storage, the persistent compounds present in these samples were extracted by
hydrodistillation and analyzed by GC/FID. The obtained
results showed that, essential
oils concentration decreases on food products according to the duration of storage,
with half
-
life times (IT50) of 24.16 and 34.61 days for
C. anisata
, and 25 and 38.75
days for
P. glandulosus
, respectively on grains and flour. At 150 days after the
treatment, there is no more that six constituents of
C. anaisata
and 3 of
P.
glandulosus
on the grains, and 10 and seven constituents on the flour respectively for
these two essential oils. The rates of these persistent constituents are more than 62.5
times lower than the toxic concentration observed from the day of treatment. At
these used doses, these constituents are not toxic to consumers.
Isolation Characterization and Screening of fungal Lipase from oil contaminat...AI Publications
Present scenario demands a more sustainable, ecofriendly and economic measures globally to deal with the growing problems of environmental issues. The main goal of this work is to opt for such ideas and technologies which involve cleaner and greener procedures for utilizing waste materials for deriving value added products. The soil pertaining to the areas of oil mills contains densely population of various microbes’, especially fungal origin. These microbes are rich in lipase content (due to oil source). Thus in this we isolated fungal colonies from this oil rich soil, cultured in laboratory, fermented them under various conditions to extract fungal enzyme i.e. lipase and then used it for further applications. Lipases are highly versatile and industrially important enzymes. Deriving the lipases from waste soil is the main attraction of this work and is a venture strategizing the “best from waste” approach.
antimicrobial packaging a type of active packaging in which antimicrobial agents are added to a conventional packaging or it maybe a inheriant just like chitosan. its is considered third type of packaging to prevent microbial decay and hence enhance selflife of package
The present investigation was conducted with the aim to determine effective application of natural antimicrobial compounds mungbean sprouts and to assess the microbial quality of treated sprouts in terms of total plate count (TPC). Mungbeans were treated right from the time of germination (pre-germination mode) or its sprouts were treated for 15 min (post-germination mode) with 0.1% sodium benzoate as chemical preservative (Control II) and with various bio-preservatives viz., 7.7% clove, 9.5% cinnamon, 7.9% garlic 7.9% ginger crude extracts. The un-treated mungbean served as control (Control-I). The sprouts were packed in plastic disposable cups and stored in dark at room temperature (20±3C) conditions and low temperature (7±1C) conditions. A significant decreased rate of growth in TPC of sprouts during storage was observed under various treatments, however, the effect was lesser in post-germination mode. In pre-germination mode, at both temperature regimes, the minimum total plate count was observed in clove, while all other treatments were showing equal effectiveness. In post-germination mode all the treatments were equally effective in reducing total plate count. In conclusion, 7.7% clove crude extract showed highest effectiveness in pre-germination mode while in post-germination all crude extracts of bio-preservatives showed equal effectiveness at both storage temperatures.
Enhancing the Nutritive Values of Agrowastes for Animal Feed Production Using...iosrjce
IOSR Journal of Environmental Science, Toxicology and Food Technology (IOSR-JESTFT) multidisciplinary peer-reviewed Journal with reputable academics and experts as board member. IOSR-JESTFT is designed for the prompt publication of peer-reviewed articles in all areas of subject. The journal articles will be accessed freely online.
Effect of Carom Seed Oil on the Antimicrobial, Physicochemical and Mechanical...IJEABJ
Packaging material is necessary in the preservation process. Edible films containing essential oils can be incorporated into the conventional food packaging systems with a dual purpose, edible and natural preservative, that can maintain quality, extend the shelf life and reduce the risk of pathogen growth specifically in unprocessed or minimally processed foods like fruits and vegetables. In present study, pumpkin-arrowroot starch based edible film incorporated with carom seed oil at 0.5%, 1% and 1.5% were prepared and studied for the antimicrobial properties. Film with 1.5% Carom seed oil showed exceedingly good antimicrobial activities against E. coli, Staphylococcus and Aspergillus. The films were further studied for physical, mechanical and water vapour transmission properties. The results indicated that the film with 1.5% carom seed oil did not alter the mechanical properties of the film significantly, compared to control film and is ideal for coating to extend the shelf life of food products.
Biodegradation of insecticidal compounds of Clausena anisata and Plectrant...researchagriculture
Essential oils of some aromatic plants are suggested in Northern Cameroon
as alternatives to hazardous pesticides having harmful effects on the consumer and
the environment. The active compounds of these essential oils are very volatile, easily
biodegradable. To be effective, treatments should be made with short interval and
regular time. This mode of use generates the accumulation of constituents of these
essential oils on the treated food and could limit food security and safety. The present
study aimed at evaluating the variation of the constituent’s quality of
Clausena
anisata
(Rutaceae)
and
Plectranthus glandulosus
(Lamiaceae)
essential oils and their
levels on food products according to time. In this way, samples of corn grains and
flour were treated with these essential oils and stored during 150 days. During this
storage, the persistent compounds present in these samples were extracted by
hydrodistillation and analyzed by GC/FID. The obtained
results showed that, essential
oils concentration decreases on food products according to the duration of storage,
with half
-
life times (IT50) of 24.16 and 34.61 days for
C. anisata
, and 25 and 38.75
days for
P. glandulosus
, respectively on grains and flour. At 150 days after the
treatment, there is no more that six constituents of
C. anaisata
and 3 of
P.
glandulosus
on the grains, and 10 and seven constituents on the flour respectively for
these two essential oils. The rates of these persistent constituents are more than 62.5
times lower than the toxic concentration observed from the day of treatment. At
these used doses, these constituents are not toxic to consumers.
Isolation Characterization and Screening of fungal Lipase from oil contaminat...AI Publications
Present scenario demands a more sustainable, ecofriendly and economic measures globally to deal with the growing problems of environmental issues. The main goal of this work is to opt for such ideas and technologies which involve cleaner and greener procedures for utilizing waste materials for deriving value added products. The soil pertaining to the areas of oil mills contains densely population of various microbes’, especially fungal origin. These microbes are rich in lipase content (due to oil source). Thus in this we isolated fungal colonies from this oil rich soil, cultured in laboratory, fermented them under various conditions to extract fungal enzyme i.e. lipase and then used it for further applications. Lipases are highly versatile and industrially important enzymes. Deriving the lipases from waste soil is the main attraction of this work and is a venture strategizing the “best from waste” approach.
antimicrobial packaging a type of active packaging in which antimicrobial agents are added to a conventional packaging or it maybe a inheriant just like chitosan. its is considered third type of packaging to prevent microbial decay and hence enhance selflife of package
The present investigation was conducted with the aim to determine effective application of natural antimicrobial compounds mungbean sprouts and to assess the microbial quality of treated sprouts in terms of total plate count (TPC). Mungbeans were treated right from the time of germination (pre-germination mode) or its sprouts were treated for 15 min (post-germination mode) with 0.1% sodium benzoate as chemical preservative (Control II) and with various bio-preservatives viz., 7.7% clove, 9.5% cinnamon, 7.9% garlic 7.9% ginger crude extracts. The un-treated mungbean served as control (Control-I). The sprouts were packed in plastic disposable cups and stored in dark at room temperature (20±3C) conditions and low temperature (7±1C) conditions. A significant decreased rate of growth in TPC of sprouts during storage was observed under various treatments, however, the effect was lesser in post-germination mode. In pre-germination mode, at both temperature regimes, the minimum total plate count was observed in clove, while all other treatments were showing equal effectiveness. In post-germination mode all the treatments were equally effective in reducing total plate count. In conclusion, 7.7% clove crude extract showed highest effectiveness in pre-germination mode while in post-germination all crude extracts of bio-preservatives showed equal effectiveness at both storage temperatures.
Enhancing the Nutritive Values of Agrowastes for Animal Feed Production Using...iosrjce
IOSR Journal of Environmental Science, Toxicology and Food Technology (IOSR-JESTFT) multidisciplinary peer-reviewed Journal with reputable academics and experts as board member. IOSR-JESTFT is designed for the prompt publication of peer-reviewed articles in all areas of subject. The journal articles will be accessed freely online.
Microbiological Profile and Quality Assessment of Unbranded Groundnut Oil Mar...journal ijrtem
This work was conducted to assess the microbial profile and quality attributes of unbranded
groundnut oil sold at Keffi. A total of 25 samples of unbranded groundnut oil were collected from different
locations and subjected to microbial and quality assessment. The total viable bacteria count ranged from 2.1–
7.2 × 105 cfu/ml, while the total faecal coliform count ranged from 2.2–6.2 × 105
cfu/ml. The
Salmonella/Shigella count ranged from 1.4–4.2 × 105
cfu/ml and the fungal count ranged from 3.6 – 8.2 × 105
cfu/ml. The microbial isolates obtained were Mucor spp., Aspergillus flavus, Aspergillus niger, Rhizopus spp.,
Penicillium spp., Staphylococcus aureus, Pseudomonas aeruginosa, Bacillus spp., Micrococcus spp., E. coli and
Salmonella spp. Anti-biogram of the bacterial isolates revealed a varying level of resistance/susceptibility to the
antibiotics tested. The result of mineral contents analysis showed that all samples had high detectable levels of
Zn, Mn, Fe, Cu, Cd and Pb. These results indicated values that exceeded the maximum limits set by regulatory
agencies, thereby making these oils unsafe for consumption. It can therefore be concluded that it is imperative
for the manufacturers of these products to adopt good manufacturing practices and ensure proper quality
assurance of their products.
EFFECT OF DIFFERENT NATURAL ANTIOXIDANT EXTRACTS ON THE SHELF LIFE OF FUNCTI...akdasivri
Chicken meat nuggets were incorporated with three different anti oxidant
extracts (1% level) of curry leaf (T1), guava leaf (T2) and green tea (T3)
separately along with control and stored at frozen temperature to study the antioxidant effect on the physico chemical, microbiological and sensory attributes. The results revealed that on advancement of storage period, the overall mean scores of physico chemical and microbiological parameters
were increased (P<0.05) and sensory scores were decreased (P<0.05)
irrespective of treatment. However, green tea incorporated nuggets (T3) showed (P<0.05) significantly lower scores for pH, TBARS, free fatty acid
value and SPC than other treatments. Higher (P<0.05) sensory scores were
observed for nuggets incorporated with green tea extract than control and
other treated samples. Curry leaf and guava leaf extract incorporated nuggets also had minor antioxidant effect on selected parameters than the control but not up to the level of green tea extract
Penelitian berkaitan dengan pengurangan intensitas cahaya akibat penutupan awan sbg bentuk pengaruh dari perubahan iklim thd kualitas benih dan perkecambahan kedelai
Effect of blanching and drying air temperature on quality of dried amla flakesarshpreetkaur62
Experiments were conducted to assess the effect of blanching and drying air temperature on
the quality attributes of dried amla flakes. The raw amla fruits were subjected to three
different treatments i.e., untreated UT, steam blanching SB and hot water blanching prior to
convective tray drying at temperature of 50°C, 60°C and 70°C and refractive window drying
at temperature of 60°C, 70°C and 80°C. In addition to the evaluation of drying rate of
different combinations of amla pulp in both methods of drying, the dried amla flakes (nearly
7% db) were analyzed for different quality attributes such as moisture content, water activity,
ash content, bulk density, ascorbic acid, antioxidants, total phenolic content, color and overall
acceptability. The data indicated that different quality parameters of dried amla flakes were
significantly affected by blanching and drying type. In addition to increasing the moisture
content, water activity and ash percentage of amla pulp, blanching treatment increased the
drying rates for amla samples. The untreated samples generally had lower drying rates than
those of the treated samples. The flakes blanched had a bright visual appearance as compared
to UT amla flakes. Refractive window drying resulted in minimal loss of overall quality of
amla flakes when compared with convective tray drying. Steam blanched amla flakes
refractive window dried witnessed highest retention of ascorbic acid content, antioxidant
activity and total phenolic content with lower levels of moisture content, water activity and
ash content. Maximum yield recovery (14.13%) was found in steam blanched amla flakes
refractive dried at 60C.
Use of Chitosan as Edible Coating on Fruits and in Micro biological Activity ...inventionjournals
Chitin is a biodegradable,long, linear chain polymer found naturally abundantly in the marine and terrestrial environments. In this study, the capability of Chitin to delay the ripening of fruits is proved by coating chitin composites in three concentrations (low0.25%, Medium0.5%, High0.75%) on Apple and Tomato samples. A comparison study was carried out between three groups of samples which were coated with Glucose/Chitosan Medium, Glucose/Chitosan medium added chitinase enzyme and Chitosan Silver Nano composites respectively. Edible Chitosan coating effected positively on the samples and the coated samples showed significant difference in all physiochemical parameters than the control (uncoated). The results showed that all the groups showed similar effects in the quality parameters such as pH, phenolic content and antimicrobial activity of the samples. The third group comprising of the Apples and Tomatoes coated with Chitosan silver Nano composites showed significant time delay of ripening of the fruits in comparison with the other two groups.Chitosan coatings can be used for storage of highly perishable fruits as it had showed increase in the shelf life of the samples used in the study. They significantly control the moisture content between the fruits and the external environment thus proving effective in preventing fungal contamination of the fruits.
A REVIEW ON APPLICATIONS OF BIOSURFACTANTS PRODUCED FROM UNCONVENTIONAL INEXP...SUS GROUP OF INSTITUTIONS
Biosurfactants can serve as green alternative in different areas due to
their ecological acceptance as they are biodegradable and nontoxic.
Nowadays biosurfactants are predominantly used in pharmaceutical,
oil industry, and for the bioremediation of pollutants. Apart from these,
biosurfactants also show potential applications in many sectors of food
industry and agriculture. Allied with emulsion forming and breaking,
antiadhesive, functional ingredient, are some properties that can be
exploited in agro-food biotechnology. Potential role of biosurfactants
in food and agricultural sectors as well as present concern of lowering
the production cost of biosurfactants by using the unconventional
wastes as substrate is discussed in this article.
The aim of the investigation was to evaluate the anti-bacterial, bioactive compounds and anti-oxidant property of fibrous brown marine algae Sargassum wightii. Antimicrobial finish has been imparted to the cotton fabric using extracts of seaweed by microencapsulation using pad-dry-cure method. Both in vitro and in vivo studies have demonstrated, how this Sargassum wightti acts as antioxidant, and antibacterial properties and it also shows good antiviral and anti-carcinogenic activities. Bioactive compounds are inhibited the growth of microorganisms present in human body. Bioactive compounds were confirmed by means of the spectrum in the GC-MS spectroscopy. Antioxidant activities were evaluated using the DPPH method. The total phenolic content was determined with the folin-ciocalteu method. The methanol fraction of treated fabric had the highest antioxidant activity (42.5+1.21%), because of the phenolic content trap the reactive oxygen species and develops the cells present in the skin. Parallel streak method was to evaluate the antibacterial activity of seaweed treated fabric. The results showed that higher inhibition zone of 40 mm. The treated fabrics are most widely used in a wide range of health care, pharmaceutical and hygienic textiles.
Maintaining quality and safety of minimal processed foodsarshpreetkaur62
Minimally Processed Foods are those which minimally influences the quality characteristic of a food, whist at the same time giving the food sufficient shelf life during storage and distribution.
STATISTICAL BASED MEDIA OPTIMIZATION AND PRODUCTION OF CLAVULANIC ACID BY SOL...bioejjournal
Statistics based optimization, Plackett–Burman design (PBD) and response surface methodology (RSM) were employed to screen and optimize the media components for the production of clavulanic acid from Streptomyces clavuligerus MTCC 1142, using solid state fermentation. jackfruit seed powder was used as both the solid support and carbon source for the growth of Streptomyces clavuligerus MTCC 1142. Based on the positive influence of the Pareto chart obtained from PBD on
clavulanic acid production, five media components – yeast extract, beef extract, sucrose, malt extract and ferric chloride were screened. Central composite design (CCD) was employed using these five media components- yeast extract 2.5%, beef extract 0.5%, sucrose 2.5%, malt extract 0.25% and ferric
chloride nutritional factors at three levels, for further optimization, and the second order polynomial
equation was derived, based on the experimental data. Response surface methodology showed that the concentrations of yeast extract 2.5%, beef extract 0.5%, sucrose 2.5%, malt extract 0.25% and ferric chloride 2.5% were the optimal levels for maximal clavulanic acid production (19.37 mg /gds) which
were validated through experiments.
Statistical based media optimization and production of clavulanic acid by sol...bioejjournal
Statistics based optimization, Plackett–Burman design (PBD) and response surface methodology
(RSM) were employed to screen and optimize the media components for the production of
clavulanic acid from Streptomyces clavuligerus MTCC 1142, using solid state fermentation. jackfruit
seed powder was used as both the solid support and carbon source for the growth of Streptomyces
clavuligerus MTCC 1142. Based on the positive influence of the Pareto chart obtained from PBD on
clavulanic acid production, five media components – yeast extract, beef extract, sucrose, malt extract
and ferric chloride were screened. Central composite design (CCD) was employed using these five
media components- yeast extract 2.5%, beef extract 0.5%, sucrose 2.5%, malt extract 0.25% and ferric
chloride nutritional factors at three levels, for further optimization, and the second order polynomial
equation was derived, based on the experimental data. Response surface methodology showed that
the concentrations of yeast extract 2.5%, beef extract 0.5%, sucrose 2.5%, malt extract 0.25% and ferric
chloride 2.5% were the optimal levels for maximal clavulanic acid production (19.37 mg /gds) which
were validated through experiments.
Statistical Based Media Optimization and Production of Clavulanic Acid By Sol...bioejjournal
Statistics based optimization, Plackett–Burman design (PBD) and response surface methodology (RSM) were employed to screen and optimize the media components for the production of clavulanic acid from Streptomyces clavuligerus MTCC 1142, using solid state fermentation. jackfruit seed powder was used as both the solid support and carbon source for the growth of Streptomyces
clavuligerus MTCC 1142. Based on the positive influence of the Pareto chart obtained from PBD on clavulanic acid production, five media components – yeast extract, beef extract, sucrose, malt extract
and ferric chloride were screened. Central composite design (CCD) was employed using these five
media components- yeast extract 2.5%, beef extract 0.5%, sucrose 2.5%, malt extract 0.25% and ferric
chloride nutritional factors at three levels, for further optimization, and the second order polynomial
equation was derived, based on the experimental data. Response surface methodology showed that
the concentrations of yeast extract 2.5%, beef extract 0.5%, sucrose 2.5%, malt extract 0.25% and ferric
chloride 2.5% were the optimal levels for maximal clavulanic acid production (19.37 mg /gds) which
were validated through experiments.
Microbiological Profile and Quality Assessment of Unbranded Groundnut Oil Mar...journal ijrtem
This work was conducted to assess the microbial profile and quality attributes of unbranded
groundnut oil sold at Keffi. A total of 25 samples of unbranded groundnut oil were collected from different
locations and subjected to microbial and quality assessment. The total viable bacteria count ranged from 2.1–
7.2 × 105 cfu/ml, while the total faecal coliform count ranged from 2.2–6.2 × 105
cfu/ml. The
Salmonella/Shigella count ranged from 1.4–4.2 × 105
cfu/ml and the fungal count ranged from 3.6 – 8.2 × 105
cfu/ml. The microbial isolates obtained were Mucor spp., Aspergillus flavus, Aspergillus niger, Rhizopus spp.,
Penicillium spp., Staphylococcus aureus, Pseudomonas aeruginosa, Bacillus spp., Micrococcus spp., E. coli and
Salmonella spp. Anti-biogram of the bacterial isolates revealed a varying level of resistance/susceptibility to the
antibiotics tested. The result of mineral contents analysis showed that all samples had high detectable levels of
Zn, Mn, Fe, Cu, Cd and Pb. These results indicated values that exceeded the maximum limits set by regulatory
agencies, thereby making these oils unsafe for consumption. It can therefore be concluded that it is imperative
for the manufacturers of these products to adopt good manufacturing practices and ensure proper quality
assurance of their products.
EFFECT OF DIFFERENT NATURAL ANTIOXIDANT EXTRACTS ON THE SHELF LIFE OF FUNCTI...akdasivri
Chicken meat nuggets were incorporated with three different anti oxidant
extracts (1% level) of curry leaf (T1), guava leaf (T2) and green tea (T3)
separately along with control and stored at frozen temperature to study the antioxidant effect on the physico chemical, microbiological and sensory attributes. The results revealed that on advancement of storage period, the overall mean scores of physico chemical and microbiological parameters
were increased (P<0.05) and sensory scores were decreased (P<0.05)
irrespective of treatment. However, green tea incorporated nuggets (T3) showed (P<0.05) significantly lower scores for pH, TBARS, free fatty acid
value and SPC than other treatments. Higher (P<0.05) sensory scores were
observed for nuggets incorporated with green tea extract than control and
other treated samples. Curry leaf and guava leaf extract incorporated nuggets also had minor antioxidant effect on selected parameters than the control but not up to the level of green tea extract
Penelitian berkaitan dengan pengurangan intensitas cahaya akibat penutupan awan sbg bentuk pengaruh dari perubahan iklim thd kualitas benih dan perkecambahan kedelai
Effect of blanching and drying air temperature on quality of dried amla flakesarshpreetkaur62
Experiments were conducted to assess the effect of blanching and drying air temperature on
the quality attributes of dried amla flakes. The raw amla fruits were subjected to three
different treatments i.e., untreated UT, steam blanching SB and hot water blanching prior to
convective tray drying at temperature of 50°C, 60°C and 70°C and refractive window drying
at temperature of 60°C, 70°C and 80°C. In addition to the evaluation of drying rate of
different combinations of amla pulp in both methods of drying, the dried amla flakes (nearly
7% db) were analyzed for different quality attributes such as moisture content, water activity,
ash content, bulk density, ascorbic acid, antioxidants, total phenolic content, color and overall
acceptability. The data indicated that different quality parameters of dried amla flakes were
significantly affected by blanching and drying type. In addition to increasing the moisture
content, water activity and ash percentage of amla pulp, blanching treatment increased the
drying rates for amla samples. The untreated samples generally had lower drying rates than
those of the treated samples. The flakes blanched had a bright visual appearance as compared
to UT amla flakes. Refractive window drying resulted in minimal loss of overall quality of
amla flakes when compared with convective tray drying. Steam blanched amla flakes
refractive window dried witnessed highest retention of ascorbic acid content, antioxidant
activity and total phenolic content with lower levels of moisture content, water activity and
ash content. Maximum yield recovery (14.13%) was found in steam blanched amla flakes
refractive dried at 60C.
Use of Chitosan as Edible Coating on Fruits and in Micro biological Activity ...inventionjournals
Chitin is a biodegradable,long, linear chain polymer found naturally abundantly in the marine and terrestrial environments. In this study, the capability of Chitin to delay the ripening of fruits is proved by coating chitin composites in three concentrations (low0.25%, Medium0.5%, High0.75%) on Apple and Tomato samples. A comparison study was carried out between three groups of samples which were coated with Glucose/Chitosan Medium, Glucose/Chitosan medium added chitinase enzyme and Chitosan Silver Nano composites respectively. Edible Chitosan coating effected positively on the samples and the coated samples showed significant difference in all physiochemical parameters than the control (uncoated). The results showed that all the groups showed similar effects in the quality parameters such as pH, phenolic content and antimicrobial activity of the samples. The third group comprising of the Apples and Tomatoes coated with Chitosan silver Nano composites showed significant time delay of ripening of the fruits in comparison with the other two groups.Chitosan coatings can be used for storage of highly perishable fruits as it had showed increase in the shelf life of the samples used in the study. They significantly control the moisture content between the fruits and the external environment thus proving effective in preventing fungal contamination of the fruits.
A REVIEW ON APPLICATIONS OF BIOSURFACTANTS PRODUCED FROM UNCONVENTIONAL INEXP...SUS GROUP OF INSTITUTIONS
Biosurfactants can serve as green alternative in different areas due to
their ecological acceptance as they are biodegradable and nontoxic.
Nowadays biosurfactants are predominantly used in pharmaceutical,
oil industry, and for the bioremediation of pollutants. Apart from these,
biosurfactants also show potential applications in many sectors of food
industry and agriculture. Allied with emulsion forming and breaking,
antiadhesive, functional ingredient, are some properties that can be
exploited in agro-food biotechnology. Potential role of biosurfactants
in food and agricultural sectors as well as present concern of lowering
the production cost of biosurfactants by using the unconventional
wastes as substrate is discussed in this article.
The aim of the investigation was to evaluate the anti-bacterial, bioactive compounds and anti-oxidant property of fibrous brown marine algae Sargassum wightii. Antimicrobial finish has been imparted to the cotton fabric using extracts of seaweed by microencapsulation using pad-dry-cure method. Both in vitro and in vivo studies have demonstrated, how this Sargassum wightti acts as antioxidant, and antibacterial properties and it also shows good antiviral and anti-carcinogenic activities. Bioactive compounds are inhibited the growth of microorganisms present in human body. Bioactive compounds were confirmed by means of the spectrum in the GC-MS spectroscopy. Antioxidant activities were evaluated using the DPPH method. The total phenolic content was determined with the folin-ciocalteu method. The methanol fraction of treated fabric had the highest antioxidant activity (42.5+1.21%), because of the phenolic content trap the reactive oxygen species and develops the cells present in the skin. Parallel streak method was to evaluate the antibacterial activity of seaweed treated fabric. The results showed that higher inhibition zone of 40 mm. The treated fabrics are most widely used in a wide range of health care, pharmaceutical and hygienic textiles.
Maintaining quality and safety of minimal processed foodsarshpreetkaur62
Minimally Processed Foods are those which minimally influences the quality characteristic of a food, whist at the same time giving the food sufficient shelf life during storage and distribution.
STATISTICAL BASED MEDIA OPTIMIZATION AND PRODUCTION OF CLAVULANIC ACID BY SOL...bioejjournal
Statistics based optimization, Plackett–Burman design (PBD) and response surface methodology (RSM) were employed to screen and optimize the media components for the production of clavulanic acid from Streptomyces clavuligerus MTCC 1142, using solid state fermentation. jackfruit seed powder was used as both the solid support and carbon source for the growth of Streptomyces clavuligerus MTCC 1142. Based on the positive influence of the Pareto chart obtained from PBD on
clavulanic acid production, five media components – yeast extract, beef extract, sucrose, malt extract and ferric chloride were screened. Central composite design (CCD) was employed using these five media components- yeast extract 2.5%, beef extract 0.5%, sucrose 2.5%, malt extract 0.25% and ferric
chloride nutritional factors at three levels, for further optimization, and the second order polynomial
equation was derived, based on the experimental data. Response surface methodology showed that the concentrations of yeast extract 2.5%, beef extract 0.5%, sucrose 2.5%, malt extract 0.25% and ferric chloride 2.5% were the optimal levels for maximal clavulanic acid production (19.37 mg /gds) which
were validated through experiments.
Statistical based media optimization and production of clavulanic acid by sol...bioejjournal
Statistics based optimization, Plackett–Burman design (PBD) and response surface methodology
(RSM) were employed to screen and optimize the media components for the production of
clavulanic acid from Streptomyces clavuligerus MTCC 1142, using solid state fermentation. jackfruit
seed powder was used as both the solid support and carbon source for the growth of Streptomyces
clavuligerus MTCC 1142. Based on the positive influence of the Pareto chart obtained from PBD on
clavulanic acid production, five media components – yeast extract, beef extract, sucrose, malt extract
and ferric chloride were screened. Central composite design (CCD) was employed using these five
media components- yeast extract 2.5%, beef extract 0.5%, sucrose 2.5%, malt extract 0.25% and ferric
chloride nutritional factors at three levels, for further optimization, and the second order polynomial
equation was derived, based on the experimental data. Response surface methodology showed that
the concentrations of yeast extract 2.5%, beef extract 0.5%, sucrose 2.5%, malt extract 0.25% and ferric
chloride 2.5% were the optimal levels for maximal clavulanic acid production (19.37 mg /gds) which
were validated through experiments.
Statistical Based Media Optimization and Production of Clavulanic Acid By Sol...bioejjournal
Statistics based optimization, Plackett–Burman design (PBD) and response surface methodology (RSM) were employed to screen and optimize the media components for the production of clavulanic acid from Streptomyces clavuligerus MTCC 1142, using solid state fermentation. jackfruit seed powder was used as both the solid support and carbon source for the growth of Streptomyces
clavuligerus MTCC 1142. Based on the positive influence of the Pareto chart obtained from PBD on clavulanic acid production, five media components – yeast extract, beef extract, sucrose, malt extract
and ferric chloride were screened. Central composite design (CCD) was employed using these five
media components- yeast extract 2.5%, beef extract 0.5%, sucrose 2.5%, malt extract 0.25% and ferric
chloride nutritional factors at three levels, for further optimization, and the second order polynomial
equation was derived, based on the experimental data. Response surface methodology showed that
the concentrations of yeast extract 2.5%, beef extract 0.5%, sucrose 2.5%, malt extract 0.25% and ferric
chloride 2.5% were the optimal levels for maximal clavulanic acid production (19.37 mg /gds) which
were validated through experiments.
Research Inventy : International Journal of Engineering and Scienceinventy
Research Inventy : International Journal of Engineering and Science is published by the group of young academic and industrial researchers with 12 Issues per year. It is an online as well as print version open access journal that provides rapid publication (monthly) of articles in all areas of the subject such as: civil, mechanical, chemical, electronic and computer engineering as well as production and information technology. The Journal welcomes the submission of manuscripts that meet the general criteria of significance and scientific excellence. Papers will be published by rapid process within 20 days after acceptance and peer review process takes only 7 days. All articles published in Research Inventy will be peer-reviewed.
Effects of Different Levels of Seaweed (Eucheuma spinosum) on the Sensory Qua...Agriculture Journal IJOEAR
The study aimed to determine the sensory qualities and selling price of fish balls with the different levels of seaweed (Eucheuma spinosum). Five treatments were applied in this study; Control (0 seaweed), T 1 (25% seaweed), T 2 (50% seaweed), T 3 (75% seaweed), and T 4 (100% seaweed). Experimental samples were laid out using a completely Randomized Design (CRD). Different samples were subjected to sensory evaluation and selling price determination. Results were analyzed using ANOVA and DMRT when treatments were found to be significantly different from each other. Results revealed that different combinations of fish and seaweeds significantly affected the sensory qualities of fish balls in terms of color, aroma, flavor, texture and general acceptability. The treatment with the least amount of seaweed added showed the highest sensory score in all the sensory parameters.
Using next generation sequencing to describe epiphytic microbiota associated ...Agriculture Journal IJOEAR
Abstract— Its seems likely that agricultural management as diverse as certified organic and conventional IPM practices would impact the microbiota associated with crop surfaces differently. We sampled organic and conventionally managed apples at multiple time-points in a growing season and characterized the bacterial taxa associated with replicates of each treatment type. Surprisingly, no evidence of significant differences persisting across multiple time-points was observed. Significant differential abundance of certain taxa was documented but when it was, it was primarily associated with a single time-point making it difficult to understand if these observations resulted from an environmental or a treatment effect. Principal component analyses demonstrated that sampling time-point explained more of the differences between bacterial communities than treatment. Description of dominant shared bacterial families for both organic and conventional samples included Oxalobacteraceae, Pseudomonadaceae, Sphingomonadaceae and Enterobacteriaceae.
Microbiological Profile and Quality Assessment of Unbranded Groundnut Oil Mar...IJRTEMJOURNAL
This work was conducted to assess the microbial profile and quality attributes of unbranded
groundnut oil sold at Keffi. A total of 25 samples of unbranded groundnut oil were collected from different
locations and subjected to microbial and quality assessment. The total viable bacteria count ranged from 2.1–
7.2 × 105 cfu/ml, while the total faecal coliform count ranged from 2.2–6.2 × 105
cfu/ml. The
Salmonella/Shigella count ranged from 1.4–4.2 × 105
cfu/ml and the fungal count ranged from 3.6 – 8.2 × 105
cfu/ml. The microbial isolates obtained were Mucor spp., Aspergillus flavus, Aspergillus niger, Rhizopus spp.,
Penicillium spp., Staphylococcus aureus, Pseudomonas aeruginosa, Bacillus spp., Micrococcus spp., E. coli and
Salmonella spp. Anti-biogram of the bacterial isolates revealed a varying level of resistance/susceptibility to the
antibiotics tested. The result of mineral contents analysis showed that all samples had high detectable levels of
Zn, Mn, Fe, Cu, Cd and Pb. These results indicated values that exceeded the maximum limits set by regulatory
agencies, thereby making these oils unsafe for consumption. It can therefore be concluded that it is imperative
for the manufacturers of these products to adopt good manufacturing practices and ensure proper quality
assurance of their products.
Welcome to International Journal of Engineering Research and Development (IJERD)IJERD Editor
call for paper 2012, hard copy of journal, research paper publishing, where to publish research paper,
journal publishing, how to publish research paper, Call For research paper, international journal, publishing a paper, IJERD, journal of science and technology, how to get a research paper published, publishing a paper, publishing of journal, publishing of research paper, reserach and review articles, IJERD Journal, How to publish your research paper, publish research paper, open access engineering journal, Engineering journal, Mathemetics journal, Physics journal, Chemistry journal, Computer Engineering, Computer Science journal, how to submit your paper, peer reviw journal, indexed journal, reserach and review articles, engineering journal, www.ijerd.com, research journals
Optimization of Storage Methods of Cowpea (Vigna Unguiculata L. Walp) Bagged ...Agriculture Journal IJOEAR
Abstract— The dried leaves of Lippia multiflora were tested for the efficiency on the stored cowpea kernels in PICS bags. A central composite design with five levels represented by two factors affecting the beans storage was used for control the evolution of merchantability (weight loss) and health (AFB1, OTA and Aw) quality during the storage. The factors were: storage time (1 to 8 months) and quantity of biopesticides (0 to 5% of the container mass). Results showed that it is possible to assess ideal conditions to keep the cowpea kernel merchantability and health qualities during storage. The quality of the kernels maintained for a concentration in biopesticide greater than or equal to 1,26% during 8 months. In the planned optimal conditions, the experimental values were 3.50±0.50%, 1.48±0.3 µg/kg, 4.54±0.02 µg/kg and 0.71±0.03 for weight losses, aflatoxin B1, ochratoxin A and water activity (Aw) respectively. These values of weight losses, mycotoxins levels and were substantially equal to those predicted by the experimental model.
Study on Characterization of Various Biofilms Prepared by Starch Isolated fro...ijtsrd
In the present study, the rhizome of Maranta arundinacea L., Arrowroot, was selected for a rich source of starch for the preparation of biofilm. Firstly, some physicochemical properties of the selected sample were determined by AOAC method. Furthermore, the elemental analysis of the selected sample was carried out by Energy Dispersive X ray Fluorescence EDXRF spectroscopy. Moreover, antimicrobial activities of various solvent extracts were examined by Agar well diffusion method on six tested organisms. And then, the qualitative determination of starch tests such as Iodine test and Tannic acid test were done. In addition, starch from Arrowroot powder was isolated and confirmed by FT IR spectrum. Finally, starch biofilms were prepared by using isolated starch and various ratios of plasticizers PVA, PEG, and Sorbitol. The characterizations of seven kinds of prepared biofilms were measured. Aye Mon Thida Nyo | Arnt Win | Baby San Chit Su | Mar Pi Myint | Phyu Phyu Khaing "Study on Characterization of Various Biofilms Prepared by Starch Isolated from Maranta Arundinacea L." Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-3 | Issue-5 , August 2019, URL: https://www.ijtsrd.com/papers/ijtsrd26588.pdfPaper URL: https://www.ijtsrd.com/chemistry/other/26588/study-on-characterization-of-various-biofilms-prepared-by-starch-isolated-from-maranta-arundinacea-l/aye-mon-thida-nyo
Occurrence of Aflatoxin Levels in Harvest and Stored Groundnut Kernels in Kad...iosrjce
The occurrence of moulds and aflatoxins in groundnut kernels are of great concern to food
processors and consumers because of their ability to cause spoilage resulting to economic losses and public
health problem such as aflatoxicosis. This study was aimed at determining the presence of Aspergillus species
and aflatoxin levels in fresh harvested and stored groundnuts kernels from non-mechanized groundnut oil
processors in parts of Kaduna State. Enumeration and identification of Aspergillus spp of groundnut kernels;
freshly harvested and stored samples were carried out using standard methods. Aflatoxin levels were
determined using Enzyme linked immunosorbent assay (ELISA). The result showed that both harvest and stored
products had significantly (P<0.05) higher number of samples containing Aspergillus flavus than Aspergillus
parasiticus. The four Aspergillus species isolated in descending order were: Aspergillus flavus, Aspergillus
parasiticus, Aspergillus niger and Aspergillus terreus. Though only about 9.02% of the total 260 samples
screened had aflatoxin levels above the 20ppb recommended standard limit by Nigeria National Agency for
Food and Drug Administration and Control, it was obvious that the persistent detection of moulds and total
aflatoxin in this research could be a health threat to both human and animal groundnut products (cake and oil)
consumers.
Cumulative effect of modified atmospheric packaging on the textural and chemi...SukhveerSingh31
Fruits and vegetables have been consumed by humans since ancient times. Scientific
investigations have proved that an increased consumption of fruits and vegetables is known to
reduce instances of cancer and cardiovascular mortality (Bhardwaj et al., 2014)
Efficiency of using arabic gum and plantago seeds mucilage as edible coating for chicken boneless breast
1. Food Science and Quality Management www.iiste.org
ISSN 2224-6088 (Paper) ISSN 2225-0557 (Online)
Vol.32, 2014
28
Efficiency of using Arabic Gum and Plantago Seeds Mucilage as
Edible Coating for Chicken Boneless Breast
Dalia M. El Sheikh
Food Technology Research Institute, Agricultural Research Center, Giza, Egypt.
E-mail of the corresponding author: dr_dalia2@hotmail.com
Abstract
Edible coatings are an environmentally friendly technology that is applied on many food products to provide and
protect food quality. The objective of this work is to use Arabic Gum and Plantago seeds mucilage at
concentration (15, 20 and 25% w/v) as edible coating for chicken breast to prolong its shelf life at 4 ˚C. Coated
samples produced the optimum deceases in pH, TBA, total bacterial count and enhanced the sensory attributes
compered to untreated chicken breast. Samples treated with 25% Plantago showed the lowest value of TBA of
0.141mg malondialdehyde.kg-1
compared to 0.38mg malondialdehyde.kg-1
in control after 21 days of storage.
Whereas, 25% Arabic gum was the most effective in reducing total bacterial count from 25×106
cfu.g-1
in control
to 0.8×102
cfu.g-1
. This study suggests that Arabic gum and plantago seeds mucilage showed a potential role in
delaying chicken boneless breast spoilage.
Keywords: Edible coating, Arabic Gum, Plantago seeds, Boneless chicken breast.
1. Introduction
Edible coating or film could be defined as primary packaging made from edible components (Janjarasskul &
Krochta 2010). Coatings can protect food products from moisture migration, microbial growth on the surface,
light induced chemical changes, oxidation of nutrients, etc. Edible coatings can act as barriers against oils, gases,
or vapors and as carriers of active substances such as antioxidants, antimicrobials, colors and flavors (Miller et al,
1998). These functions enhance the quality of food products, resulting in shelf life extension and safety
improvement. Further, edible coatings can be utilized as active films when applied to modify the atmosphere of
food surface conditions (Guilbert & Gontard 2005). Edible coating are also defined as thin layers of edible
materials, are usually applied as a liquid of varying viscosity to the surface of food product by spraying, dipping,
brushing or other methods. Polysaccharides, proteins, and lipids are the main polymeric ingredients used to
produce edible coating (Hernandez-Izquierdo & Krochta 2008). Polysaccharide based edible films are
hydrophilic and provide strong hydrogen bonding that can be used to bind with functional additives such as
flavors, colors, and micronutrients (Saucedo-Pompa et al. 2009; Janjarasskul & Krochta 2010; Larotonda et al.
2005). Some new edible coatings have been obtained from mucilage, which are heteropolysaccharides obtained
from plant. Gums have been used in foods due to their different beneficial characteristics (Ghafoor et al. 2008).
Arabic Gum is defined as the natural secretion from stems and branches of Hashab tree (Acacia Senegal) Gum
var. Senegal and related trees of the Leguminoaceae family (JECFA 1990). Research has shown the
accumulative effect and risk of chemical preservatives. International interest has shifted toward limitation of
usage of chemical preservatives. Arabic Gum is used widely as an additive in food materials e.g. confectionery,
ice-cream industries and bakery products. It is classified as an edible coating and it is used to increase stability
and shelf-life and to enhance microbial safety of fruits (Roony 2005). Antimicrobial activity of phenolic
compounds present in Acacia niloticalinn. Leaves change according its structure; flavone, quercetin and
naringenin were effective in inhibiting the growth of Aspergillus niger, Bacillus subtilis, Candida albicans,
Escherichia coli, Micrococcus luteus, Pseudomonas aeruginosa, Saccharomycescerevisiae, Staphylococcus
aureus and Staphylococcus epidermidis while gallic acid inhibited only P. aeruginosa; rutin as well as catechin
did not show any effect on the tested microorganisms (Vijayasanthi et al. 2012).
Plantago major L. is a perennial plant from Plantaginaceae family. It is introduced to the Nordic
countries parallel to the introduction of the first primitive cultivated fields in the stone age nearly 4000 years ago
(Jonsson 1983). It is an old medicinal plant that has been known for centuries, but it is regarded as weed by
many people (Samuelsen 2000). It is renowned as a traditional herbal medicine throughout the world
(McCutcheon et al. 1995). P. major has also been used as an anesthetic, antiviral, anti-inflammatory, astringent,
anti-helmintic, analgesic, analeptic, antihistaminic, antirheumatic, antitumor, anti-ulcer, diuretic, expectorant and
hypotensive in traditional medicine (Grigorescu et al. 1973; Matev et al. 1982; Franca et al. 1996). Moreover,
water soluble compounds isolated from Plantago spp. (especially P. major) have been reported to induce an
immune stimulating activity on human lymphocyte proliferation (Chiang et al. 2003). Polyphenols extracted
from leaves and seeds of P. major have been reported to have bioactive effects especially on wound healing, and
to have antiulcerogenic, anti-inflammatory, antioxidant, anticarcinogenic and antiviral activity. Thus there has
been little work emphasizing the utilization of the bioactive compounds from P. major in modern medicine
(Muhammad 2010). The aim of this study was to evaluate the efficiency of using Arabic gum solution and
2. Food Science and Quality Management www.iiste.org
ISSN 2224-6088 (Paper) ISSN 2225-0557 (Online)
Vol.32, 2014
29
Plantago seeds mucilage as edible coating to prolong boneless chicken breast shelf life at 4 ˚C.
2. Materials and methods:
2.1. Materials:
- Commercial Arabic Gum (Acacia Senegal) and plantago seeds (Psyllium) were obtained from local market,
Cairo, Egypt.
- Chicken samples.
- Deboned chicken breast meat was obtained from a local market one day after slaughter.
2.2. Methods
2.2.1. Preparation of coating solution
Arabic Gum and Plantago seeds were milled by high speed laboratory blender and then sieved to obtain
the powders. The powdered at concentration of 15, 20 and 25% (W/V) were soaked in hot purified water (60 °C)
for 12 h. The solutions were stirred with low heat (40 °C) for 60 min on a hot plate magnetic stirrer (Wiess
Gallenkamp, Leicestershire, UK), then filtered to remove any un-dissolved impurities using cotton sheets
(Abdelgader & Ismail 2011; Malviya, et al. 2011 and Al-Juhaimi, et al. 2012). Coating solutions were cooled to
room temperature prior to surface application onto deboned chicken meat.
2.2.2. Chemical analysis of coating substances
2.2.2.1. Determination of Total phenols
Amount of Total phenols were assessed using Folin–Ciocalteureagent procedure as described by
(Chaovanalikit & Wrolstad 2004). The absorbance was read at 755 nm Using gallic acid as a standard.
2.2.2.2. DPPH free radical scavenging ability
The antioxidant capacity of samples against DPPH (1, 1-diphenyl-2 picrylhydrazyl) free radical was
evaluated according to (Zhang & Hamauzu, 2004). One ml extracts (500 ppm) was mixed with 1 ml of 0.4
mmol−1
ethanolic solution containing DPPH radicals. The mixture was left in the dark for 30 min and the
absorbance was measured at 516 nm.
2.2.3. Chicken Samples preparation and sensory evaluation
2.2.3.1. Preparation of boneless chicken samples
The samples were cut into cubes (about 5 g each) and dipped in the coating solutions for 5 min, drained for
1 min and then packed in polyethylene bags, tied off, and stored at 4 ° C for 21 days.
2.2.3.2. Sensory evaluation
For sensory evaluation of chicken meat, ten experienced panelists were chosen from the staff members of
the Department of Food Science and Nutrition at Faculty of Agriculture and Food Sciences, King Faisal
University, Saudi Arabia. Five pieces of chicken meat from each formula were cooked at 200 °C in a forced
draught oven to a core temperature 72 °C and maintained warm in the oven until testing within 3-8 min
(Fernández-López et al. 2006). Pieces of approximately 1.5 cm × 2 cm were served at room temperature. Each
panelist evaluated three replicates of all samples in a randomized order and asked to assigns a numerical value
between 0 and 10 for following attributes: scores ranging from 1 to 10 which represented dislike extremely to the
like extremely. The sensory attributes evaluated were color, taste, flavor, tenderness, and overall acceptability
(Ramadhan et al. 2011).
2.2.4. Chemical and microbiological changes in coated chicken during storage
2.2.4.1. pH measurement
2 g of Each sample of deboned chicken meat was homogenized with 90-ml deionized water for 2 min
and the pH was measured at room temperature using digital pH meter ((Model 320, Mettler-Toledo Ltd., Essex,
UK) according to (Conte-Júnior et al. 2008).
2.2.4.2. Thiobarbituric acid (TBA)
Thiobarbituric acid was colorimetrically measured as mg malonaldehyde/Kg according to (Ohkowa
1979).
2.2.4.3. Total bacterial counts (TBC)
Total bacterial counts (TBC) were determined in plate count agar by the pour-plate method (AOAC
2002). 1g of Chicken meat cut was aseptically weighed and homogenized with 10 ml of sterilized water for 1
min. The homogenized samples were serially diluted (1:10) then 1 ml dilution was serially diluted until 1:1000
dilutions. Samples (1 ml) of serial dilutions (1:100 and 1:1000) were plated onto plate count agar and then
incubated at 35-37 °C for 48 h.
2.2.5. Statistical analysis
The experiment was conducted using a completely randomized design (CRD) with four replications.
The data of the present study were subjected to analysis of variance and the Fisher’s least significant difference
test, (SAS software version 9.3) in order to compare the mean values of the investigated parameters at
significance levels of P ≥ 0.05.
3. Food Science and Quality Management www.iiste.org
ISSN 2224-6088 (Paper) ISSN 2225-0557 (Online)
Vol.32, 2014
30
3. Result and discussion
3.1. Chemical analysis of coating substances
Table (1) indicted that Arabic Gum contained total phenols and antioxidant activity by inhibition of 1,
1-diphenyl-2-picrylhydrazyl (DPPH) radical (10.03 mg/100g and 69.1% respectively) which were higher than
Plantago seeds (7.9mg/100g and 62.083%, respectively). These results are in agreement with those obtained by
(Sultana et al. 2007) whose revealed that different extracts of bark of Acacia niloticalinn (other Arabic
Gumspecies) total phenolic compounds ranged from 9.2 to 16.5 g/100 g and DPPH radical scavenging activity
ranged from 49% to 87%. (Kobeasy et al. 2011) mention that phenolic compound in Plantago plant seeds was
(7.43 mg gallic/gram dry weight). (KOLAK et al. 2011) indicated that methanol extract, or DPPH free radical
scavenging activity (72% inhibition) as a standard compound, butylated hydroxytoluene, at 100 µg/mL.
Table 1. Total phenols (mg/gram dry wt.) and DPPH free radical scavenging activity
Samples
Chemical analysis
Arabic Gum Plantago
Total Phenols 10.03 7.9
DPPH free radical scavenging activity % 69.1 62.083
3.2. Sensory evaluation
Sensory characteristics of boneless chicken breast as affected by marinated in different concentration of coating
solution (Arabic Gum and Plantago seeds) are presented in Table (2). Treated samples had relatively high value
of color, taste, flavor, tenderness and overall acceptability compared to control sample. These findings are in
parallel with (Nguyen 2009) who found that chicken nuggets coated with methylcellulose showed better
organoleptic properties than uncoated one. Significant differences were observed in sensory parameters of all
samples at different concentration of coating solution at (P ≥ 0.05). Arabic Gum samples showed the higher
acceptable values comparing to Plantago and control samples. It was observed that the more Arabic Gum
concentration the higher acceptable values at (P ≥ 0.05) for the chicken samples. On the other hand, higher
Plantago concentration presented higher unacceptable chicken samples values. The minimum sensory values
were observed for color and tenderness at higher concentration of Plantago seeds. The results of sensory
evaluation suggest that marinated with Arabic Gum solution for boneless chicken breast can be successfully used.
Treatments Color Taste Flavor Tenderness
Over all
acceptability
Control 5.5±0.527G
5.1±0.738F
5.2±0.632E
5.4±0.516G
5.4±0.699E
Gum Arabic15% 7.5±0.527C
7.5±0.527D
7.6±0.516D
7.5±0.527C
7.5±0.516C
Gum Arabic20% 8.2±0.422 B
8.4±0.516C
8.4± 0.516C
8.3±0.483B
8.2±0.422B
Gum Arabic25% 9.0±0.816A
9.3±0.675A
9.9±0.016A
9.3±0.483A
9.5±0.027A
Plantago mucilage 15% 6.7±0.483D
8.7±0.516B
8.9±0.738B
6.8±0.422D
7.5±0.316C
Plantago mucilage 20% 6.5±0.527E
7.6±0.483D
7.5±0.527D
6.6±0.516E
7.3±0.516C
Plantago mucilage 25% 5.7±0.483F
7.3±0.516E
7.2±0.483E
5.8±0.632F
7.1±0.667D
L.S.D. 0.178 0.249 0.213 0.182 0.236
Values are mean of ten replicates ±SD, number in the same column followed by the same letter are not
significantly different at 0.05 level
3.3. pH value for coated chicken boneless breast samples during storage period.
Assessment of pH value for coated and uncoated chicken boneless breast samples during storage period at 4 °C
are shown in Figure (1). At the beginning of the experimental chicken samples showed pH values ranged from of
6.42 to 6.78 for Plantago and Arabic Gum solution samples at concentration 20 and 25%, respectively. These
results are similar to those found by Torre et al. (2012) whose results showed that organic chicken pH values
was above of 6.0. Castellini et al. (2002) mentioned that pH values for organic chickens slaughtered at 56 and 81
days of age would be related to the rearing system of those birds in open environments and better welfare
conditions which would reduce the stress pre-slaughter and further consumption of muscle glycogen. Through all
of storage period, uncoated samples (control) and coated samples (15 and 20% concentration of Arabic Gum and
Plantago) showed an increase demonstrating that pH can be considered equality parameter. Whereas, pH values
were present decreases after 21 days of storage in Arabic Gum and Plantago samples as ranged from 6.78 to 6.48
and from 6.7 to 6.63, respectively at concentration 25%. The reduction in pH might be due to the reduction of
microbial growth as well as inhibition of the endogenous proteases (Fan et al. 2009). These results are in a line
with the results obtained by Surmei & Usturoi (2012). He found that the pH increased in poultry meat from 5.87
at the first day after slaughter to 6.38 at the tenth day of storage under the refrigeration conditions.
4. Food Science and Quality Management www.iiste.org
ISSN 2224-6088 (Paper) ISSN 2225-0557 (Online)
Vol.32, 2014
31
Figure 1. Assessment pH value for chicken boneless breast samples during storage period at 4˚C.
3.4. TBA of coated chicken boneless breast during storage period at 4˚C.
Changes in TBA (mg Malondialdehyde (MDA).Kg-1
) of coated chicken boneless breast during storage
period at 4 °C are shown in figure (2). All coated chicken boneless breast samples showed lower initial levels of
TBA ranged from (0.233 to 0.157 mg.kg-1
). These results were similar to reported by Torre et al. (2012) who
evaluated the physical and chemical changes in five types of alternative poultry meat keep at refrigerated
conditions (4±1 °C) during 18 days they reported that all poultry meats showed lower initial levels of TBA
(0.10–0.25mg.kg-1
). During storage time no difference was observed in TBA values except for, control sample
which recorded an increase in TBA value. These results revealed that coating substance prevent rancidity by
preventing the oxidation of long-chain poly unsaturated fatty acids because of their high antioxidant activity.
Similar results were reported by Alasnier et al. (2000) who determined low initial levels of lipid oxidation 0.03
mg. kg-1
followed by a linear increment until 0.30 mg.kg-1
at day 14 in chicken breast meat; these authors
suggested that lower ratios of vitamin E in chicken meat prevents the oxidation of long-chain Poly unsaturated
fatty acids (PUFAs) in the initials days and after the antioxidant reserves exhausted, the lipid oxidation is more
evident.
Figure 2. TBA values during storage peiod at 4 °C.
3.5. Microbiological evaluation of samples:
3.5.1. Total bacterial count (TBC)
Total bacterial count (TBC) of uncoated (control) and coated samples of different deboned chicken breast are
shown in Table (3) during storage 4 °C up to 21 days. From this table it could be observed that coating with
Arabic Gum coating and Plantago seeds (15 to 25% concentrations) decrease the initial TBC of different chicken
samples from 49×103
to 2.6×102
cfu.g-1
and19.2×102
, respectively.
During the storage period different concentration of Arabic Gum and Plantago coating solutions inhibit
the TBC in boneless chicken breast treatments to 0.8×102
and 2 ×102
cfu.g-1
, respectively. It was obviously that
higher concentration of coating solution occur more reduction in TBC. Moreover, the highest TBC reducing was
recorded for boneless chicken breast with Arabic Gum 25% concentration when compared with 25% Plantago
seeds coating solution. The same results was obtained by Saini et al. (2008) whose studied the antimicrobial
5. Food Science and Quality Management www.iiste.org
ISSN 2224-6088 (Paper) ISSN 2225-0557 (Online)
Vol.32, 2014
32
effect of A.senegal (Arabic gum) bark, The study revealed that hexane extract showed antimicrobial activity
(AMA) against S. aureus and the fungus C. albicans, while the methanol extract showed AMA against E. coli, B.
cereus, and C. albicans and A. niger.
Finally, boneless chicken breast coated with different coating solutions had recorded the less total
bacterial count during the 21 days of storage. The result obtained that more concentration of coating solution
offset by more TBC reducing during 21days of storage.
Table 3. Change in total bacterial count (cfu.g-1
) of deboned chicken breast samples during storage.
Sample Zero time After 10 days After 21 days
Control 49×103
35×105
25×106
Arabic Gum 15% 13.5×103
10×103
8.2×103
Arabic Gum 20% 8.6×102
6×103
4.1×103
Arabic Gum 25% 2.6×102
1.2×102
0.8×102
Plantago 15% 27.2×103
20×104
17×104
Plantago 20 % 19.2×102
15×102
5×103
Plantago 25% 11×102
12×102
2×102
4. Conclusion
This investigation showed that Arabic Gum at concentration higher than 15% w/v was useful as a coating to
prolong the shelf life of boneless chicken breast. Plantago seeds mucilage could be used as protective coating at
concentration 15% that may enhance the shelf life of meat. The Arabic Gum and Plantago seeds mucilage
showed antimicrobial effect and which may enhance the edible coating efficiency.
Reference
Abdelgader, M.O. & Ismail, I.A. (2011). Application of arabic gum for coating of dried mango slices. Pakistan
Journal of Nutrition, 10, 457-462.
Alasnier, C., Meynier, A. & Viau, M. (2000). Hydrolytic and oxidative changes in the lipids of chicken breast
and thigh muscles during refrigerated storage. Journal of Food Science, 65, 9-14.
Al-Juhaimi, F., Ghafoor, K. & Babiker, E. E. (2012). Effect of Arabic Gum edible coating on weight loss,
firmness and sensory characteristics of cucumber (cucumis sativus l.) Fruit during storage. Pak. J. Bot., 44,1439-
1444.
A.O.A.C. (2002). Official methods of analysis of the association of official analytical chemists, 15th
Ed.,
Washington. D. C., USA.
Chiang, L., Ng, L.T., Chiang, W., Chang, M.Y. & Lin, C. (2003). Immunomodulatory activities of flavonoids,
monoterpenoids, triterpenoids, iridoid glycosides and phenolic compounds of Plantago species. Planta Med., 69,
600-604.
Castellini, C., Mugnai, C. & Dal Bosco, A. (2002). Effect of organic production system on broiler carcass and
meat quality. Meat Science, 60, 219-225.
Chaovanalikit, A., & Wrolstad, R.E. (2004). Total anthocyanins and total phenolics of fresh and processed
cherries and their antioxidant properties. Food Chemistry and Toxicology, 69, 67–72.
Conte-Júnior, C.A., Fernández, M., & Mano, S. B. (2008). Use of carbon dioxide to control the microbial
spoilage of bull frog (Rana catesbeiana) Meat. In: (Ed.). Modern Multidisciplinary Applied Microbiology:
Wiley-VCH Verlag GmbH & Co. KGaA. 356-361.
Fan, W.J., Sun, J.X. & Chen, Y. C.(2009). Effects of chitosan coating on quality and shelf life of silver carp
during frozen storage. Food Chemistry, 115, 66-60.
Fernández-López, J., Jiménez, S., Sayas-barberá, E., Sendra, E., & Pérez-Alvarez, J.A. (2006). Quality
characteristics of ostrich (Struthio camelus) burgers. Meat Science, 73, 295-303.
Franca, F., Lago, E.L., & Marsden, P.D. (1996). Plants used in the treatment of leishmanial ulcers due to
Leishmania (Viannia) braziliensis in an endemic area of Bahia, Brazil. Rev. Soc. Bras. Med. Trop., 29, 229-232.
Ghafoor, K., Jung, J. E. & Choi, Y. H. (2008). Effects of gellan, xanthan, and λ-carrageenan on ellagic acid
sedimentation, viscosity, and turbidity of ‘Campbell Early’ grape juice. Food Sci. Biotechnol., 17, 80-84.
Grigorescu, E., Stanescu, U., Basceanu, V. and Aur, M.M. (1973). Phytochemical and microbiological control of
some plant species used in folk medicine. II. Plantago lanceolata L., Plantago media L., Plantago major L. Rev.
Med. Chir. Soc. Med. Nat. Iasi., 77, 835-841.
Guilbert, S. & Gontard, N. (2005). Agro-polymers for edible and biodegradable films: review of agricultural
polymeric materials, physical and mechanical characteristics. In: Innovations in Food Packaging. (Ed.): J.H. Han.
Elsevier Academic, Oxford, UK, 263-276.
Hernandez-Izquierdo, V.M. & Krochta, J. M. (2008). Thermoplastic processing of proteins for film formation a
review. J. Food Sci., 63, 30-39.
6. Food Science and Quality Management www.iiste.org
ISSN 2224-6088 (Paper) ISSN 2225-0557 (Online)
Vol.32, 2014
33
Janjarasskul, T. & Krochta, J.M. (2010). Edible packaging materials. Annu Rev Food Sci. Technol., 1, 415-448.
JECFA. FAO/WHO, (1990). Food and Nutrition FAO, Rome, 49, 23-25.
Jonsson, S. (1983). Blomsterboken. Markens herbs, heather and trees. Technological Publishers, Oslo.
Kobeasy, M., Abdel-Fatah, O., Abd El-Salam, S. & Mohamed, Z., (2011). Biochemical studies on Plantago
major L. and Cyamopsis tetragonoloba L. International Journal of Biodiversity and Conservation, 3, 83-91.
Kolak, U., Boğa, M., Uruşak, E.A. & Ulubelen, A. (2011). Constituents of Plantago major subsp. intermedia
with antioxidant and anticholinesterase capacities. Turk J. Chem., 35, 637 – 645.
Larotonda, F.D.S., Hilliou, L., Sereno, A.M.C. & Gonçalves, M.P. (2005). Green edible films obtained from
starch-domestic carrageenan mixtures. 2nd Mercosur Congress on Chemical Engineering.
Malviya, R., Srivastava, P. & Kulkarni, G.T. (2011). Applications of Mucilages in Drug Delivery-A Review.
Advances in Biological Research, 5, 01-07.
Matev, M., Angelova, I., Koichev, A., Leseva, M. & Stefanov, G. (1982). Clinical trial of a Plantago major
preparation in the treatment of chronic bronchitis., Vitr. Boles, 21, 133-137.
McCutcheon, A. R., Roberts, T. E. & Gibbons, E. (1995). Antiviral screening of British Colombian medicinal
plants. Ethno-pharm., 49, 101-110.
Miller, K.S., Upadhyaya, S.K. & Krochta, J.M. (1998). Permeability of d-limonene in whey protein films. J.
Food Sci., 63, 244-247.
Muhammad, Z. (2010). Genetic and environmental effects on polyphenols in Plantago major. Introductory Paper
at the Faculty of Landscape Planning, Horticulture and Agricultural Science, Swedish University of Agricultural
Sciences, Balsgård, 1, 1654-3580
Nguyen, B.E., (2009). Effects of methylcellulose on the quality and shelf life of deep fat fried and oven baked
chicken nuggets. Master Thesis, Faculty of Food Science, Texas Tech University, Texas.
Ohkowa, M., Ohisi, N. & Yagi, K. (1979). Assay for lipid peroxides in animals tissue by thiobarbituric acid
reaction. Anal. Biochem. 95, 351-358.
Ramadhan, K., Huda, N. & Ahmad, R. (2011). Physicochemical characteristics and sensory properties of
selected Malaysian commercial chicken burgers. International Food Research Journal, 18, 1349-1357.
Roony, M.L. (2005). Introduction to Active Food Packaging Technology. In: Han JH, editor. Innovations in food
packaging. San Diego, Calif: Elsevier Academic press, 63-79.
Samuelsen, A.B. (2000). The traditional uses, chemical constituents and biological activities of Plantago major
L.A review. J. Ethnopharm., 71, 1-21.
Saucedo-Pompa, S., Rojas-Molina, R., Aguilera-Carbó, A. F., Saenz-Galindo, A. & De la Garza, H. (2009).
Edible film based on candelilla wax to improve the shelf life and quality of avocado. Food Res Int., 42, 511-515.
Saini, M., Saini, R., Roy, S. & Kumar, A. (2008). Comparative pharmacognostical and antimicrobial studies of
acacia species (Mimosaceae). Journal of Medicinal Plants Research, 2, 378-386.
Sultana, B., Anwar, F. & Przybylski, R. (2007). Antioxidant activity of phenolic components present in barks of
Azadirachtaindica, Terminalia arjuna, Acacia nilotica, and Eugenia jam bolana Lam. Trees. Food Chemistry, 104,
1106–1114.
Surmei, E. & Usturoi1, M.G. (2012). Considerations regarding quality of poultry meat stored in refrigeration
conditions. LucrăriŞtiinţifice–SeriaZootehnie, 58, 199-202.
Torre, C., Conte-Júnior, C, Canto, A., Monteiro, M., Lima, B., Mársico, E., Mano,S. & Franco, R. (2012).
Biochemical changes in alternative poultry meatduring refrigerated storage. R. bras. Ci. Vet., 19, 195-200
Vijayasanthi, M., Kannan, V., Venkataswamy, R. & Doss, A. (2012). Evaluation of the antibacterial Potential of
various solvent extracts of Acacia niloticalinn. Leaves. Hygeia J. D. Med., 4, 91-96.
Zhang, D. & Hamauzu, Y. (2004). Phenolics, ascorbic acid, carotenoids and antioxidant activity of broccoli and
their changes during conventional and microwave cooking. Food Chemistry, 88, 503-509.
7. Business, Economics, Finance and Management Journals PAPER SUBMISSION EMAIL
European Journal of Business and Management EJBM@iiste.org
Research Journal of Finance and Accounting RJFA@iiste.org
Journal of Economics and Sustainable Development JESD@iiste.org
Information and Knowledge Management IKM@iiste.org
Journal of Developing Country Studies DCS@iiste.org
Industrial Engineering Letters IEL@iiste.org
Physical Sciences, Mathematics and Chemistry Journals PAPER SUBMISSION EMAIL
Journal of Natural Sciences Research JNSR@iiste.org
Journal of Chemistry and Materials Research CMR@iiste.org
Journal of Mathematical Theory and Modeling MTM@iiste.org
Advances in Physics Theories and Applications APTA@iiste.org
Chemical and Process Engineering Research CPER@iiste.org
Engineering, Technology and Systems Journals PAPER SUBMISSION EMAIL
Computer Engineering and Intelligent Systems CEIS@iiste.org
Innovative Systems Design and Engineering ISDE@iiste.org
Journal of Energy Technologies and Policy JETP@iiste.org
Information and Knowledge Management IKM@iiste.org
Journal of Control Theory and Informatics CTI@iiste.org
Journal of Information Engineering and Applications JIEA@iiste.org
Industrial Engineering Letters IEL@iiste.org
Journal of Network and Complex Systems NCS@iiste.org
Environment, Civil, Materials Sciences Journals PAPER SUBMISSION EMAIL
Journal of Environment and Earth Science JEES@iiste.org
Journal of Civil and Environmental Research CER@iiste.org
Journal of Natural Sciences Research JNSR@iiste.org
Life Science, Food and Medical Sciences PAPER SUBMISSION EMAIL
Advances in Life Science and Technology ALST@iiste.org
Journal of Natural Sciences Research JNSR@iiste.org
Journal of Biology, Agriculture and Healthcare JBAH@iiste.org
Journal of Food Science and Quality Management FSQM@iiste.org
Journal of Chemistry and Materials Research CMR@iiste.org
Education, and other Social Sciences PAPER SUBMISSION EMAIL
Journal of Education and Practice JEP@iiste.org
Journal of Law, Policy and Globalization JLPG@iiste.org
Journal of New Media and Mass Communication NMMC@iiste.org
Journal of Energy Technologies and Policy JETP@iiste.org
Historical Research Letter HRL@iiste.org
Public Policy and Administration Research PPAR@iiste.org
International Affairs and Global Strategy IAGS@iiste.org
Research on Humanities and Social Sciences RHSS@iiste.org
Journal of Developing Country Studies DCS@iiste.org
Journal of Arts and Design Studies ADS@iiste.org
8. The IISTE is a pioneer in the Open-Access hosting service and academic event management.
The aim of the firm is Accelerating Global Knowledge Sharing.
More information about the firm can be found on the homepage:
http://www.iiste.org
CALL FOR JOURNAL PAPERS
There are more than 30 peer-reviewed academic journals hosted under the hosting platform.
Prospective authors of journals can find the submission instruction on the following
page: http://www.iiste.org/journals/ All the journals articles are available online to the
readers all over the world without financial, legal, or technical barriers other than those
inseparable from gaining access to the internet itself. Paper version of the journals is also
available upon request of readers and authors.
MORE RESOURCES
Book publication information: http://www.iiste.org/book/
IISTE Knowledge Sharing Partners
EBSCO, Index Copernicus, Ulrich's Periodicals Directory, JournalTOCS, PKP Open
Archives Harvester, Bielefeld Academic Search Engine, Elektronische Zeitschriftenbibliothek
EZB, Open J-Gate, OCLC WorldCat, Universe Digtial Library , NewJour, Google Scholar