Optimization and multivariate accelerated shelf life testing (MASLT) of a low glycemic whole jamun (Syzygium cumini L.) confection with tailored quality and functional attributes

Formulation and organoleptic evaluation of Poly Herbal Cream of Punica, Neem, Carrot & Jamun as Active Ingredients

Assuming that herbal preparation is better with fewer side effects than synthetics, natural treatments are more effective than allopathy in terms of side effects for better human body healing. Herbal products have a growing demand in the world market, and the plants have been reported in the literature as having various pharmacological activities such as anti-microbial, anti-oxidant, anti-inflammatory activity, anti-cancer, anti-diabetic. The purpose of this study was to develop anti-aging poly-herbal cream by mixing the extract of Punica leaf, Neem Oil, Jamun powder, Carrot powder as the main ingredient, and then creams were developed based on the anti-oxidant ability of herbal extracts and performed their evaluation study. Punica granatam leaves were shade dried and extracted using the Soxhlet method with different solvents such as n-hexane, benzene, and alcohol. Fine extract powder was collected and removed distilled water thoroughly. The cream was formulated into different concentrations, namely F1, F2, F3, and F4. Similar types of research with similar components have been reported, but in this experiment, the formulation is different, and this work is kept cost-efficient and straightforward; it's an attempt to reduce few components and prepare cream and evaluate its potential. According to The International Council for Harmonization of Technical Requirements for Pharmaceuticals for Human Use ICH guidelines, the cream was stable during stability studies, and F3 turned out to be a better formulation than the other three.

Advances in cultivar choice, hazelnut orchard management, and nut storage to enhance product quality and safety: an overview

European hazelnut (Corylus avellana L.) is a major species of interest for nutritional use within the Betulaceae family and its nuts are widely used throughout the world in the chocolate, confectionery, and bakery industries. Recently its cultivation has been expanded in traditional producer countries and established in new places in the southern hemisphere, including Chile, South Africa, and Australia. Introducing hazelnut in new environments could reduce its productivity, lead the trees to experience eco-physiological disorders, and expose the crop to high pressure from common and new pests and diseases. Thus, new approaches in cultivar choice guidance, in the sustainable orchard management and even in nut storage and kernel quality evaluation are urgently required to improve the hazelnut production and processing chain. The main objective of this study was to systematize the published information regarding recent findings about the cultural operations that directly influence nut and kernel quality, support varietal choice for new plantations, and list the recent advances in nut storage and in quality and safety evaluation. © 2020 Society of Chemical Industry.

Determination of Shelf Life of Herbal Products from the Combination of Stevia rebaudiana, Curcuma zanthorrhiza and Honey (Stekurmin MD) through the Accelerated Shelf Life Test (ASLT) Method

Stekurmin MD is a syrup preparation formulated from the extract of Stevia rebaudiana leaves, temu lawak (Curcuma zanthorrhiza), and honey. One of the active compounds in Stekurmin MD products is phenolic and flavonoid compounds in which the active phenolic and flavonoid compounds can be degraded during the storage period. This study aimed to determine the shelf life of Stekurmin MD products based on the degradation of phenolic compounds and flavonoids. The Accelerated Shelf Life Test (ASLT) method was used in determining the shelf life kinetics of this product. Phenolic and flavonoid concentrations were determined using the UV-Vis spectrophotometric method with the gallic acid standard for phenolic and quercetin standard for flavonoids. Degradation of phenolic and flavonoid compounds was determined every 7 days during 35 days of storage at 25, 35, 45, and 55°C ± 2°C. In natural ingredients, there is a multi-mechanism reaction. The shelf life of Stekurmin MD products based on the degradation of phenolic and flavonoid active ingredients at room temperature were 39.909 days and 23.53 hours, respectively.

Estimation of oxidative indices in the raw and roasted hazelnuts by accelerated shelf-life testing

To estimate the oxidative stability of the raw and roasted hazelnuts, accelerated shelf-life testing (ASLT) was used at elevated temperatures (55, 65 and 75 °C) at water activity (a_w) of 0.43. Chemical parameters, including peroxide value (PV), para-anisidine value, and total oxidation value were measured to estimate the oxidative stability of the samples using Arrhenius model. In addition, the samples were maintained for 8 months in a real condition at 20-30 °C (long-term shelf-life testing) for validating the results obtained from short-term ASLT. The maximum activation energy (E_a, 78.76 kJ/mol °K) and Q₁₀ (1.871) was obtained for PV in raw hazelnuts, while the minimum E_a (53.36 kJ/mol °K) and Q₁₀ (1.552) were recorded for PV in roasted hazelnuts, indicating the negative effect of roasting process on the oxidative stability of the samples. In order to validate the estimations, the values predicted by short-term ASLT for each oxidation index were plotted versus their corresponding values in actual storage. The results showed good correlation coefficients (R² = 0.91-0.98), confirming the fitness of the Arrhenius model to predict the oxidative indices of the samples during normal storage.