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Yi L, Qi T, Li X, Zeng K. Controlling soft rot of green pepper by bacteriocin paracin wx3 and its effect on storage quality of green pepper. Food Chem 2024; 447:138962. [PMID: 38518614 DOI: 10.1016/j.foodchem.2024.138962] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2024] [Revised: 02/29/2024] [Accepted: 03/04/2024] [Indexed: 03/24/2024]
Abstract
A bacteriocin paracin wx3 was investigated as a candidate of natural preservative to control green pepper soft rot. Firstly, paracin wx3 was heterologously expressed in Pichia pastoris X33 with an improved yield of 0.537 g/L. Its size and amino acid sequence were confirmed by Tricine-SDS-PAGE and LC-MS/MS. Then, result of antibacterial activity showed that its MIC value against Pectobacterium carotovorum was 16 μg/mL. In vitro, paracin wx3 completely killed the pathogen at high concentrations ≥8 × MIC. In vivo, disease incidence of green pepper soft rot was decreased from 90% (control) to <2% (8 × MIC). Subsequently, results of action mode showed that paracin wx3 inhibited the growth of pathogen by pore-formation on cell membrane. Last, paracin wx3 treatment reduced losses of weight, firmness, total soluble solid, Vc of green pepper during storage. It also inhibited the production of soft rot volatile p-xylene, 1-butanol, 2-methyl-2-propanol, 3-hydroxybutan-2-one-D, 2-pentyl furan, butanal, etc.
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Affiliation(s)
- Lanhua Yi
- College of Food Science, Southwest University, Chongqing 400715, PR China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, PR China
| | - Teng Qi
- College of Food Science, Southwest University, Chongqing 400715, PR China; Chongqing Tianyou Dairy Co.,Ltd., Chongqing 401120, PR China
| | - Xiaofen Li
- College of Food Science, Southwest University, Chongqing 400715, PR China
| | - Kaifang Zeng
- College of Food Science, Southwest University, Chongqing 400715, PR China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, PR China; National Citrus Engineering Research Center, Chongqing 400712, PR China.
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Jitpasutham S, Sinsomsak W, Chuesiang P, Ryu V, Siripatrawan U. Green active coating from chitosan incorporated with spontaneous cinnamon oil nanoemulsion: Effects on dried shrimp quality and shelf life. Int J Biol Macromol 2024; 262:129711. [PMID: 38278379 DOI: 10.1016/j.ijbiomac.2024.129711] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2023] [Revised: 01/09/2024] [Accepted: 01/18/2024] [Indexed: 01/28/2024]
Abstract
Green active film from chitosan (C) incorporated with spontaneous emulsified cinnamon oil nanoemulsion (CONE; droplet size of 79.27 nm and polydispersity index of 0.27) was developed. The obtained chitosan film containing CONE (C + CONE) had tensile elongation and light protective effect higher than C film due to the incorporation of bioactive compounds from cinnamon oil as proven by Fourier Transform Infrared Spectroscopy. The effect of C + CONE as active edible coating on the physical, chemical, and microbiological properties of dried shrimp was then investigated. The quality of samples coated with C + CONE (DS + C + CONE) was compared to those coated with C (DS + C) and without coating (DS). In this study, C + CONE could enhance astaxanthin content and reduce lipid oxidation in dried shrimp. During 6 weeks of storage, C + CONE was found to be an effective antimicrobial coating that significantly inhibited growth of bacteria, delayed lipid oxidation and retarded the production of volatile amines in dried shrimp. DS + C + CONE had lower malonaldehyde equivalents (0.52 mg/kg oil), trimethylamine (11.74 mg/100 g), total volatile base nitrogen (84.33 mg/100 g) and total viable count (4.80 Log CFU/g), but had higher astaxanthin content (12.53 ± 0.12 μg/g) than DS and DS + C. The results suggested that the developed C + CONE coating has potential to be used as active coating for preserving food quality.
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Affiliation(s)
- Supisara Jitpasutham
- Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand
| | - Watcharin Sinsomsak
- Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand
| | - Piyanan Chuesiang
- Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand
| | - Victor Ryu
- Department of Food Science, University of Massachusetts Amherst, Amherst, MA, USA
| | - Ubonrat Siripatrawan
- Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand.
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Hu J, Zhu H, Feng Y, Yu M, Xu Y, Zhao Y, Zheng B, Lin J, Miao W, Zhou R, Cullen PJ. Emulsions containing composite (clove, oregano, and cinnamon) essential oils: Phase inversion preparation, physicochemical properties and antibacterial mechanism. Food Chem 2023; 421:136201. [PMID: 37105117 DOI: 10.1016/j.foodchem.2023.136201] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2022] [Revised: 03/05/2023] [Accepted: 04/17/2023] [Indexed: 04/29/2023]
Abstract
Natural essential oils (EOs), especially those combining different individual EOs (also termed composite EOs) with enhanced performance, are becoming healthy, market-sought food preservatives/additives. This study aims to provide insights into the challenge regarding EOs processing due to their low solubility and the elusive mechanism under the enhanced bio-reactivity of composite EOs. A unique oil/water interacting network was created by phase-inversion processing, which enhances EO solubilization and emulsification to form composite EO formulations (EOFs) containing ordinary cinnamon, oregano and clove EOs. These EOFs mainly contained cinnamaldehyde, carvacrol and eugenol and exhibited excellent post-storage stability. The 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging ability of EOFs (at 15.880 μL/mL) was > 88%, and the Ferric reducing antioxidant power (FRAP) was 1.8 mM FeSO4·7H2O. The minimum inhibitory concentration (MIC) of EOFs against E. coli and S. aureus was ∼7.940 μL/mL. The EOFs could cause quick deterioration of bacterial structures, demonstrating high efficacy in bacteria-killing and anti-biofilm formation.
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Affiliation(s)
- Jiajie Hu
- Department of Food Science and Pharmaceutics, Zhejiang Ocean University, 316022 Zhoushan, China
| | - Hangxin Zhu
- Department of Food Science and Pharmaceutics, Zhejiang Ocean University, 316022 Zhoushan, China
| | - Yuwei Feng
- Department of Food Science and Pharmaceutics, Zhejiang Ocean University, 316022 Zhoushan, China
| | - Mijia Yu
- Department of Food Science and Pharmaceutics, Zhejiang Ocean University, 316022 Zhoushan, China
| | - Yueqiang Xu
- Department of Food Science and Pharmaceutics, Zhejiang Ocean University, 316022 Zhoushan, China
| | - Yadong Zhao
- Department of Food Science and Pharmaceutics, Zhejiang Ocean University, 316022 Zhoushan, China
| | - Bin Zheng
- Department of Food Science and Pharmaceutics, Zhejiang Ocean University, 316022 Zhoushan, China
| | - Jiheng Lin
- Zhoushan Institute for Food and Drug Control, 316022 Zhoushan, China
| | - Wenhua Miao
- Department of Food Science and Pharmaceutics, Zhejiang Ocean University, 316022 Zhoushan, China.
| | - Rusen Zhou
- School of Chemical and Biomolecular Engineering, University of Sydney, Sydney, NSW 2006, Australia.
| | - Patrick J Cullen
- School of Chemical and Biomolecular Engineering, University of Sydney, Sydney, NSW 2006, Australia
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Abdelhamid SM, Edris AE, Sadek Z. Novel approach for the inhibition of Helicobacter pylori contamination in yogurt using selected probiotics combined with eugenol and cinnamaldehyde nanoemulsions. Food Chem 2023; 417:135877. [PMID: 36933424 DOI: 10.1016/j.foodchem.2023.135877] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2022] [Revised: 02/21/2023] [Accepted: 03/03/2023] [Indexed: 03/09/2023]
Abstract
Different strains of probiotics were screened in vitro to select the one with the highest anti-H. pylori activity. Three nanoemulsions of eugenol, cinnamaldehyde and their mixture were fabricated and tested also in vitro against the same pathogen. The selected probiotic strains, the nanoemulsion mixture and their combination were imbedded in a lab-manufactured yogurt which is deliberately contaminated with 6.0 log cfu/g H. pylori during manufacture. The inhibitory activity of all treatments on the growth of H. pylori and the other microorganisms in yogurt was evaluated during 21 days. Combining the selected probiotic strains with the nanoemulsion mixture in the contaminated yogurt reduced the count of H. pylori by 3.9 log cycle. The nanoemulsion showed lower inhibitory effect against the other microorganisms like probiotics, starter culture and total bacterial count in the tested yogurt, where their enumeration did not fall below 106 cfu/g at the end of yogurt storage period.
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Majidiyan N, Hadidi M, Azadikhah D, Moreno A. Protein complex nanoparticles reinforced with industrial hemp essential oil: Characterization and application for shelf-life extension of Rainbow trout fillets. Food Chem X 2022; 13:100202. [PMID: 35499007 PMCID: PMC9039897 DOI: 10.1016/j.fochx.2021.100202] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2021] [Revised: 12/19/2021] [Accepted: 12/31/2021] [Indexed: 12/19/2022] Open
Abstract
Industrial hemp essential oil was successfully reinforced in formed nanoparticles. Coating controlled the microbial growth of fish during storage. The coated fishes retarded the increase of oxidation during storage. Coating led to an extension in the shelf life of Rainbow trout fillets.
Essential oil of industrial hemp (Cannabis sativa L.) (IHEO) was reinforced in complexation of whey protein nanofibrils and mung bean protein nanoparticles (WPNF-MBP NPs) as a novel nano-carrier. A desirable retention rate range of 50.9–90.4% was confirmed for IHEO reinforced in WPNF-MBP NPs. Fourier transform infrared (FTIR) spectroscopy revealed that IHEO was successfully loaded within WPNF-MBP NPs without specific chemical interaction with the carrier matrix. The results indicated that incorporation of IHEO-reinforced WPNF-MBP NPs into active material coatings having acceptable inhibition activity against total viable and psychrotrophic bacteria. The coated fishes also retarded the increase of PV (peroxide value), TBA (thiobarbituric acid) and TVB-N (total volatile basic nitrogen) values during storage. The IHEO-reinforced WPNF-MBP NPs coating led to an extension in the shelf life of Rainbow trout fillets within 8–14 days of storage. Accordingly, IHEO-reinforced WPNF-MBP NPs can be suggested as a natural preservative for coating fishes.
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Affiliation(s)
- Nava Majidiyan
- Department of Pathobiology, Faculty of Veterinary Medicine, Urmia Branch, Islamic Azad University, Urmia, Iran
| | - Milad Hadidi
- Department of Organic Chemistry, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Ciudad Real, Spain
| | - Dariush Azadikhah
- Department of Pathobiology, Faculty of Veterinary Medicine, Urmia Branch, Islamic Azad University, Urmia, Iran
| | - Andres Moreno
- Department of Organic Chemistry, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Ciudad Real, Spain
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Xue YH, Li A, Li H, Liu C, Luo HJ, Liu CX, Chen JF, Zou K, Liu SP. Metabolite profiling reveals comprehensive effects of Chaetomium globosum on citrus preservation. Food Chem 2022; 369:130959. [PMID: 34469836 DOI: 10.1016/j.foodchem.2021.130959] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2021] [Revised: 08/22/2021] [Accepted: 08/23/2021] [Indexed: 11/23/2022]
Abstract
The huge economic loss of citrus fruit after harvest called for safe and efficient preservatives, as chemically synthesized agents threatened the environment and human health. Herein a biocontrol fungus Chaetomium globosum QY-1 near the orchard in riparian area was identified to have antimicrobial, antioxidant and tyrosinase inhibition activity, which meets the requirements of an ideal preservative. Metabolite profiling based on bioassay-guided fractionation was carried out, and eight polyketones were determined by MS and NMR. The most abundant CheA exhibited strong inhibition to Penicillium digitatum, the main pathogen caused citrus fruit rot. Among these metabolites, Epicoccone and Epicoccolide B showed higher antioxidant activity, while Epicoccone and CheA had higher tyrosinase inhibitory activity. All the activities were close to or even better than the positive control (Vc; glutathione; Vc and arbutin; Bellkute), implying that the metabolites of C. globosum had comprehensive effects as natural preservatives.
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Locali-Pereira AR, Lopes NA, Menis-Henrique MEC, Janzantti NS, Nicoletti VR. Modulation of volatile release and antimicrobial properties of pink pepper essential oil by microencapsulation in single- and double-layer structured matrices. Int J Food Microbiol 2020; 335:108890. [PMID: 32971300 DOI: 10.1016/j.ijfoodmicro.2020.108890] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2020] [Revised: 08/28/2020] [Accepted: 09/06/2020] [Indexed: 12/14/2022]
Abstract
The bioactivity of essential oils applied in foods to act as natural preservatives can be reduced due to interactions with other components of the food matrix. Microencapsulation can help to increase the functionality of these compounds. In addition, the electrostatic interaction between proteins and polysaccharides can result in double-layered encapsulating structures, ensuring greater protection to essential oils than using only protein as surface active agent. In this work, pink pepper essential oil was microencapsulated by spray drying of single-layer emulsions, stabilized by soy protein isolate (SPI), and of double-layer emulsions, stabilized by soy protein isolate/high methoxyl pectin (SPI/HMP). Pink pepper essential oil showed predominance of α-pinene, β-pinene, β-mircene, δ-3-carene, d-limonene, and germacrene D. Compared to SPI microcapsules, SPI/HMP microcapsules better preserved the total volatile content identified in pure oil, showed less water adsorption during storage at relative humidity ≥75% and improved antimicrobial properties. When stored for 20 days (25 °C/RH = 52.8%), both microcapsules allowed more gradual release of volatiles compared with non-encapsulated oil. Microencapsulation by spray drying did not have negative effects on the antioxidant activity of the encapsulated oil, as the microcapsules showed similar results to the non-encapsulated oil, around 11 μg Trolox/mg of oil. After storage, however, the non-encapsulated oil showed greater losses of its antioxidant activity due to higher rates of volatile release. In the in vitro antimicrobial activity assay, both microcapsules inhibited growth of Staphylococcus aureus, Bacillus subtilis, Listeria monocytogenes and Listeria innocua, although no inhibition was observed against Gram-negative bacteria. When added in milk, both microcapsules reduced bacterial growth, whereas non-encapsulated oil showed no satisfactory inhibition. Faster reduction of microbial growth in milk was observed for SPI/HMP microcapsules. Inhibition results were better for skim milk than for whole milk, suggesting that the interaction of essential oil with other lipids present in milk decreased its bioactivity. Microencapsulation positively affected the functionality of pink pepper essential oil, highlighting its potential for application as a natural preservative in food products.
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Affiliation(s)
- Adilson Roberto Locali-Pereira
- Unesp, São Paulo State University, Institute of Biosciences, Humanities and Exact Sciences, Department of Food Engineering and Technology, Cristóvão Colombo Street, 2265, 15054-000, São José do Rio Preto, SP, Brazil.
| | - Nathalie Almeida Lopes
- Unesp, São Paulo State University, Institute of Biosciences, Humanities and Exact Sciences, Department of Food Engineering and Technology, Cristóvão Colombo Street, 2265, 15054-000, São José do Rio Preto, SP, Brazil
| | - Michele Eliza Cortazzo Menis-Henrique
- Unesp, São Paulo State University, Institute of Biosciences, Humanities and Exact Sciences, Department of Food Engineering and Technology, Cristóvão Colombo Street, 2265, 15054-000, São José do Rio Preto, SP, Brazil
| | - Natália Soares Janzantti
- Unesp, São Paulo State University, Institute of Biosciences, Humanities and Exact Sciences, Department of Food Engineering and Technology, Cristóvão Colombo Street, 2265, 15054-000, São José do Rio Preto, SP, Brazil.
| | - Vânia Regina Nicoletti
- Unesp, São Paulo State University, Institute of Biosciences, Humanities and Exact Sciences, Department of Food Engineering and Technology, Cristóvão Colombo Street, 2265, 15054-000, São José do Rio Preto, SP, Brazil.
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DU H, Li X, Lu Z, Bie X, Zhao H, Zhang C, Lu F. Effect of Plantaricin 163 in Combination with Thymol and Surfactin on Crucian Carp ( Carassius auratus). J Food Prot 2019; 82:1283-1291. [PMID: 31310169 DOI: 10.4315/0362-028x.jfp-18-439] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The use of natural preservatives has attracted considerable attention owing to their generally safe and environmentally friendly properties. In this study, we investigated the effects of the preservative A1, composed of plantaricin 163, thymol, and surfactin, on bacterial communities and storage quality of refrigerated crucian carp. A total of 522 operational taxonomic units belonging to 20 phyla and 272 genera were identified by high-throughput sequencing, showing a comprehensive coverage of bacterial composition of crucian carp. In untreated samples after spoilage, Brochothrix was the predominant genus, followed by Aeromonas and Pseudomonas. After treatment with A1, the growth of these spoilage bacteria was significantly inhibited according to high-throughput sequencing and plate counts, and Lactococcus became the most abundant organism at the end of storage. Meanwhile, compared with control samples, the shelf life of A1-treated samples extended from 3 to 12 days on the basis of the sensory evaluation and the total viable counts. Furthermore, the total volatile basic nitrogen, thiobarbituric acid, and pH values for A1-treated samples were significantly lower than that of control samples. The results indicate that preservative A1 has potential commercial application in the preservation of refrigerated crucian carp.
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Affiliation(s)
- Hechao DU
- College of Food Science and Technology, Nanjing Agricultural University, 1 Weigang, Nanjing 210095, People's Republic of China (ORCID: https://orcid.org/0000-0003-0937-9582 [H.Z.]; https://orcid.org/0000-0003-0934-7847 [F.L.])
| | - Xiuxiu Li
- College of Food Science and Technology, Nanjing Agricultural University, 1 Weigang, Nanjing 210095, People's Republic of China (ORCID: https://orcid.org/0000-0003-0937-9582 [H.Z.]; https://orcid.org/0000-0003-0934-7847 [F.L.])
| | - Zhaoxin Lu
- College of Food Science and Technology, Nanjing Agricultural University, 1 Weigang, Nanjing 210095, People's Republic of China (ORCID: https://orcid.org/0000-0003-0937-9582 [H.Z.]; https://orcid.org/0000-0003-0934-7847 [F.L.])
| | - Xiaomei Bie
- College of Food Science and Technology, Nanjing Agricultural University, 1 Weigang, Nanjing 210095, People's Republic of China (ORCID: https://orcid.org/0000-0003-0937-9582 [H.Z.]; https://orcid.org/0000-0003-0934-7847 [F.L.])
| | - Haizhen Zhao
- College of Food Science and Technology, Nanjing Agricultural University, 1 Weigang, Nanjing 210095, People's Republic of China (ORCID: https://orcid.org/0000-0003-0937-9582 [H.Z.]; https://orcid.org/0000-0003-0934-7847 [F.L.])
| | - Chong Zhang
- College of Food Science and Technology, Nanjing Agricultural University, 1 Weigang, Nanjing 210095, People's Republic of China (ORCID: https://orcid.org/0000-0003-0937-9582 [H.Z.]; https://orcid.org/0000-0003-0934-7847 [F.L.])
| | - Fengxia Lu
- College of Food Science and Technology, Nanjing Agricultural University, 1 Weigang, Nanjing 210095, People's Republic of China (ORCID: https://orcid.org/0000-0003-0937-9582 [H.Z.]; https://orcid.org/0000-0003-0934-7847 [F.L.])
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Bitzer J, Henkel T, Nikiforov AI, Rihner MO, Verspeek-Rip CM, Usta B, van den Wijngaard M. Genetic toxicity studies of glycolipids from Dacryopinax spathularia. Food Chem Toxicol 2019; 123:162-8. [PMID: 30352299 DOI: 10.1016/j.fct.2018.10.045] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2018] [Revised: 10/15/2018] [Accepted: 10/16/2018] [Indexed: 11/20/2022]
Abstract
A series of in vitro studies were conducted to assess the genetic toxicity of jelly mushroom glycolipids from Dacryopinax spathularia (herein referred to as "AM-1"). In the bacterial reverse mutation assay (Ames test), there was no evidence of mutagenic activity in any Salmonella typhimurium strains tested or in Escherichia coli strain WP2uvrA, at dose levels up to 5000 μg/plate. In the micronucleus (MN) test using human lymphocytes, AM-1 did not show a statistically significant increase in the number of binucleated cells containing micronuclei when compared to concurrent control cultures at all time points and at any of the concentrations analyzed (up to 900 μg/ml of culture medium). No increase in mutation frequency or numbers of small and large colonies were noted for AM-1 (up to 800 μg/ml) compared to concurrent controls when tested in the mouse lymphoma thymidine kinase assay (MLA). Therefore, AM-1 was concluded to be negative in all three assays performed both in the absence and presence of Aroclor 1254- or phenobarbital/ß-naphthoflavone-induced rat liver (S9 mix) for metabolic activation. These results support the safety assessment of jelly mushroom glycolipids for potential use in food.
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Arokiyaraj S, Bharanidharan R, Agastian P, Shin H. Chemical composition, antioxidant activity and antibacterial mechanism of action from Marsilea minuta leaf hexane: methanol extract. Chem Cent J 2018; 12:105. [PMID: 30343444 PMCID: PMC6768035 DOI: 10.1186/s13065-018-0476-4] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2018] [Accepted: 10/10/2018] [Indexed: 11/10/2022] Open
Abstract
BACKGROUND In the present study, hexane: methanol (50:50) leaf extract of Marisela minuta has been evaluated for its chemical composition, antioxidant effect and the antimicrobial mechanism of action against food borne pathogenic bacteria. RESULTS The phytochemical evaluation of extract by GC/MS revealed the major abundance of benzoic acid-4-ethoxyethyl ester (43.39%) and farnesol acetate (18.42%). The extract exhibited potential antioxidant and free radical scavenging properties with promising antibacterial activities against the test pathogens with Pseudomonas aeruginosa being the most susceptible with maximum inhibition zone (17 mm) and IC50 value of 125 µg, respectively. The significant (p < 0.05) increase in intracellular super oxide dismutase (SOD), protein leakage, extracellular alkaline phosphatase and lactate dehydrogenase in treated test pathogens suggested an increase in oxidative stress reveling the mechanism of action of phytochemicals. Scanning electron microscopy analysis of treated pathogens also showed swollen and distorted cells. The bioactive molecules in the extract were efficiently docked with virulent enzymes and farnesol acetate showed best energy value of - 5.19 and - 4.27 kcal/mol towards Topoisomerase IV and SHV-2 respectively. Benzoic acid-4-ethoxyethyl ester showed best binding against TEM-72 with low binding energy value of - 4.35 kcal/mol. CONCLUSION Due to its antioxidant and antibacterial properties, the leaf extract of M. minuta may act as promising natural additives to prevent food spoilage bacteria.
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Affiliation(s)
- Selvaraj Arokiyaraj
- Department of Food Science and Biotechnology, College of Life Science, Sejong University, Seoul, 05006, Republic of Korea
| | - Rajaraman Bharanidharan
- Department of International Agricultural Technology, Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang, Gangwon, 25354, Republic of Korea
- Institute of Green Bioscience and Technology, Seoul National University, Pyeongchang, Gangwon, 25354, Republic of Korea
| | - Paul Agastian
- Department of Plant Biology and Biotechnology, Loyola College, Nungambakkam, Chennai, 600034, India
| | - Hakdong Shin
- Department of Food Science and Biotechnology, College of Life Science, Sejong University, Seoul, 05006, Republic of Korea.
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Bitzer J, Henkel T, Nikiforov AI, Rihner MO, Herberth MT. Developmental and reproduction toxicity studies of glycolipids from Dacryopinax spathularia. Food Chem Toxicol 2018; 120:430-438. [PMID: 30012351 DOI: 10.1016/j.fct.2018.07.021] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2018] [Revised: 07/09/2018] [Accepted: 07/11/2018] [Indexed: 11/26/2022]
Abstract
The developmental and reproduction toxicity potential of jelly mushroom glycolipids from Dacryopinax spathularia was studied in Crl:CD (SD) rats by daily oral gavage administration at doses of 150, 500 or 1000 mg/kg/day. Pregnant female rats in the developmental study received the test article from Gestation Days 6-19. F0 and F1 parental animals in the 2-generation reproduction toxicity study were dosed for a minimum of 70 days prior to mating and throughout mating, gestation, and lactation, until the day prior to euthanasia (following weaning of litters on postnatal day 21). The offspring of the F0 and F1 generations were potentially exposed to the test article in utero and via the milk while nursing. In the developmental study, there were no adverse effects on intrauterine growth and survival, or fetal morphology. In the 2-generation reproduction toxicity study, there were no adverse effects on observed parameters including macroscopic or microscopic findings, or organ weights for F0 or F1 animals, no effects on reproductive performance, and no test article-related effects on F1 and F2 postnatal survival, development, or growth. Therefore, the no-observed-adverse-effect level (NOAEL) for parental systemic toxicity, parental reproductive toxicity, and developmental/neonatal toxicity, was considered to be 1000 mg/kg/day, the highest dosage tested.
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Affiliation(s)
- Jens Bitzer
- IMD Natural Solutions GmbH, Dortmund, Germany
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Soriano A, Alañón ME, Alarcón M, García-Ruíz A, Díaz-Maroto MC, Pérez-Coello MS. Oak wood extracts as natural antioxidants to increase shelf life of raw pork patties in modified atmosphere packaging. Food Res Int 2018; 111:524-533. [PMID: 30007715 DOI: 10.1016/j.foodres.2018.05.055] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2018] [Revised: 05/02/2018] [Accepted: 05/21/2018] [Indexed: 12/31/2022]
Abstract
The use of antioxidants and refrigeration storage in modified atmosphere packaging, MAP, are the main strategies to slow down the oxidative and microbial deterioration of fresh meat. Synthetic antioxidants are commonly used for this purpose, however due to their controversial health effects, natural alternatives for their replacement are being looked for. The main aim of this work is the evaluation of pressurised aqueous extracts from oak wood as natural preservative of pork patties. The effect of different amounts of oak wood extracts (0.05, 0.5 and 1.0%) on the self-life of pork patties packed in MAP in refrigeration during 12 days were studied in comparison with the use of sodium ascorbate as synthetic preservative. Samples treated with oak wood extracts showed lower lipid oxidation, higher antioxidant capacity and an inhibitory effect on the enterobacteria growth. Furthermore, the addition of oak wood extracts resulted in a dramatically decrease of the volatile compounds coming from the lipid oxidation reactions. On the other hand, it is noteworthy that the use of oak wood extracts modified sensorial characteristics. Intensity colour was higher and new sensorial features such as oak wood and sweet spices appeared which were well appreciated.
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Affiliation(s)
- A Soriano
- Area of Food Technology, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Avda. Camilo José Cela, 10, 13071 Ciudad Real, Spain
| | - M E Alañón
- Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Avda. Camilo José Cela, 10, 13071 Ciudad Real, Spain.
| | - M Alarcón
- Area of Food Technology, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Avda. Camilo José Cela, 10, 13071 Ciudad Real, Spain
| | - A García-Ruíz
- Area of Food Technology, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Avda. Camilo José Cela, 10, 13071 Ciudad Real, Spain
| | - M C Díaz-Maroto
- Area of Food Technology, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Avda. Camilo José Cela, 10, 13071 Ciudad Real, Spain; Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Avda. Camilo José Cela, 10, 13071 Ciudad Real, Spain
| | - M S Pérez-Coello
- Area of Food Technology, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Avda. Camilo José Cela, 10, 13071 Ciudad Real, Spain
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Choi JH, Kim JY, Jeong ET, Choi TH, Yoon TM. Preservative effect of Camellia sinensis (L.) Kuntze seed extract in soy sauce and its mutagenicity. Food Res Int 2018; 105:982-8. [PMID: 29433297 DOI: 10.1016/j.foodres.2017.11.059] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2017] [Revised: 11/20/2017] [Accepted: 11/22/2017] [Indexed: 11/22/2022]
Abstract
The purpose of this study was to investigate the applicability of green tea seed (GTS) extract as a natural preservative in food. Food preservative ability and mutagenicity studies of GTS extract and identification of antimicrobial compounds from GTS extract were carried out. The GTS extract showed only anti-yeast activity against Candida albicans with MIC value of 938μg/mL and Zygosaccharomyces rouxii with a MIC of 469μg/mL. The active compounds were identified as theasaponin E1 (1), assamsaponin A (2), and assamsaponin B (3). And GTS extracts didn't show mutagenicity because there were no dose-dependent changes in colonies of Salmonella typhimurium TA98, TA100, TA1535, TA1537, and Escherichia coli WP2uvrA regardless of the metabolic activation system. And GTS extract also showed a potent food preservation affect which eliminated all yeast below the MIC value in application test at soy sauce. Overall, these results indicate that GTS extract could be a safe and effective food preservative with anti-yeast activity.
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14
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Murhekar S, Wright MH, Greene AC, Brownlie JC, Cock IE. Inhibition of Shewanella spp. growth by Syzygium australe and Syzygium luehmannii extracts: natural methods for the prevention of fish spoilage. J Food Sci Technol 2017; 54:3314-3326. [PMID: 28974817 DOI: 10.1007/s13197-017-2782-6] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/26/2017] [Accepted: 07/28/2017] [Indexed: 11/30/2022]
Abstract
Syzygium australe and Syzygium luehmannii fruit and leaf were investigated for their ability to inhibit Shewanella spp. growth. Extracts of both Syzygium spp. displayed potent growth inhibitory properties against all Shewanella spp. tested in disc diffusion and liquid diffusion assays. In general, S. australe extracts were more potent inhibitors of Shewanella spp. growth, and the fruit extracts were generally better than the corresponding leaf extracts. The methanolic S. australe fruit extract was a particularly potent inhibitor of all Shewanella spp. growth, with MIC values as low as 87 µg/mL. The aqueous and ethyl acetate S. australe fruit extracts were similarly potent inhibitors of Shewanella spp. growth, albeit with slightly higher MIC values. Several other Syzygium spp. extracts also were potent bacterial growth inhibitors, albeit with MIC values generally >1000 µg/mL. The most potent S. australe fruit extracts were nontoxic in the Artemia franciscana bioassay, with LC50 values substantially >1000 µg/mL. The potent bacterial growth inhibitory activity and lack of toxicity of the S. australe fruit extracts indicate their potential as natural fish and seafood preservatives.
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Affiliation(s)
- Shweta Murhekar
- Environmental Futures Research Institute, Nathan Campus, Griffith University, Brisbane, Australia.,School of Natural Sciences, Nathan Campus, Griffith University, Brisbane, Australia
| | | | | | - Jeremy Colin Brownlie
- Environmental Futures Research Institute, Nathan Campus, Griffith University, Brisbane, Australia.,School of Natural Sciences, Nathan Campus, Griffith University, Brisbane, Australia
| | - Ian Edwin Cock
- Environmental Futures Research Institute, Nathan Campus, Griffith University, Brisbane, Australia.,School of Natural Sciences, Nathan Campus, Griffith University, Brisbane, Australia
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Bitzer J, Henkel T, Nikiforov AI, Rihner MO, Henderson KA. A 90-day oral toxicity study of glycolipids from Dacryopinax spathularia in Beagle dogs. Food Chem Toxicol 2017; 109:544-551. [PMID: 28713046 DOI: 10.1016/j.fct.2017.07.026] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2017] [Revised: 06/16/2017] [Accepted: 07/12/2017] [Indexed: 11/29/2022]
Abstract
The subchronic toxicity of glycolipids from Dacryopinax spathularia (herein referred to as "AM-1") was studied in male and female Beagle dogs administered AM-1 by oral capsule at doses of 150, 500 or 1000 mg/kg/day for 90 days. AM-1 was well tolerated at all dosages and there were no test article-related effects on survival, clinical observations, neurological screening (functional observational battery) parameters, clinical pathology parameters, organ weights, macroscopic or microscopic evaluations. Test article-related changes were limited to minimal effects on food consumption and body weight changes in the 1000 mg/kg/day group females. Therefore, the no-observed-adverse-effect level (NOAEL) was considered to be 1000 mg/kg/day, the highest dosage level tested. These results add to the safety database for these naturally derived jelly mushroom glycolipids with potential for use as a food ingredient.
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Affiliation(s)
- Jens Bitzer
- IMD Natural Solutions GmbH, Dortmund, Germany
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16
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Nowak A, Czyzowska A, Efenberger M, Krala L. Polyphenolic extracts of cherry (Prunus cerasus L.) and blackcurrant (Ribes nigrum L.) leaves as natural preservatives in meat products. Food Microbiol 2016; 59:142-9. [PMID: 27375255 DOI: 10.1016/j.fm.2016.06.004] [Citation(s) in RCA: 62] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2015] [Revised: 05/24/2016] [Accepted: 06/06/2016] [Indexed: 11/26/2022]
Abstract
The objective of this study was to evaluate the possibility of using polyphenolic extracts from cherry and blackcurrant leaves as natural antimicrobial agents in meat products. The polyphenolic composition of the extracts was analyzed and their impact on the microbial quality, lipid oxidation, color, and sensory evaluation of pork sausages was studied. Polyphenolic extracts were obtained from leaves collected in September. The total polyphenolic content in sour cherry leaf extract was 1.5 times higher than that found in blackcurrant leaf extract. Analysis of the polyphenol profile of each extract revealed two major groups: phenolic acids and flavonoids, including epigallocatechin and glycosides of quercetin and kaempferol. After chilling the sausages for 14 and 28 days, the extracts caused significantly lower MDA generation, indicating an antioxidant effect. Color changes after 28 days of storage were perceptible in the case of all treatments, with and without polyphenols. The application of sour cherry and black currant leaf extracts increased the shelf life of vacuum-packed sausages. Both extracts enhanced the microbial quality of the pork sausages over 14 days of refrigerated storage. Sour cherry leaf polyphenols were more effective against almost all studied groups of microorganisms.
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Affiliation(s)
- Agnieszka Nowak
- Institute of Fermentation Technology and Microbiology, Lodz University of Technology, Wolczanska 171/173, 90-924, Lodz, Poland.
| | - Agata Czyzowska
- Institute of Fermentation Technology and Microbiology, Lodz University of Technology, Wolczanska 171/173, 90-924, Lodz, Poland
| | - Magdalena Efenberger
- Institute of Fermentation Technology and Microbiology, Lodz University of Technology, Wolczanska 171/173, 90-924, Lodz, Poland
| | - Lucjan Krala
- Institute of Chemical Technology of Food, Lodz University of Technology, Stefanowskiego 4/10, 90-924, Lodz, Poland
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Makhal S, Kanawjia SK, Giri A. Effect of microGARD on keeping quality of direct acidified Cottage cheese. J Food Sci Technol 2015; 52:936-43. [PMID: 25694703 PMCID: PMC4325048 DOI: 10.1007/s13197-013-1055-2] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/10/2013] [Accepted: 06/04/2013] [Indexed: 10/26/2022]
Abstract
Direct acidified Cottage cheese could be kept well for only 10 to 12 days under refrigeration on account of its high moisture (~74 %) content and relatively high pH (~5.0). The study was, therefore, undertaken to improve the keeping quality of direct acidified Cottage cheese using MicroGARD. The effects of three different levels of MicroGARD 400 viz. 0.20, 0.35 and 0.50 % on the physico-chemical, microbiological and organoleptic properties were studied at four-day interval during storage under refrigeration (4-5 °C). Promising results were found using 0.50 % MicroGARD 400 for inhibiting psychrotrophs, yeasts and molds as well as retard the acidity development and proteolysis in Cottage cheese, thus extending its keeping quality. It was observed that addition of MicroGARD 400 at the level of 0.50 % considerably improved the flavour as well as the aesthetic quality of the product during storage and extended the shelf life of Cottage cheese from 12 to 26 days.
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Affiliation(s)
- S. Makhal
- Cheese and Fermented Foods Lab., Dairy Technology Division, National Dairy Research Institute, Karnal, 132001 Haryana India
| | - S. K. Kanawjia
- Cheese and Fermented Foods Lab., Dairy Technology Division, National Dairy Research Institute, Karnal, 132001 Haryana India
| | - Apurba Giri
- Cheese and Fermented Foods Lab., Dairy Technology Division, National Dairy Research Institute, Karnal, 132001 Haryana India
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18
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Makhal S, Kanawjia SK, Giri A. Effectiveness of thymol in extending keeping quality of cottage cheese. J Food Sci Technol 2014; 51:2022-9. [PMID: 25190859 PMCID: PMC4152483 DOI: 10.1007/s13197-012-0715-y] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/07/2012] [Accepted: 04/26/2012] [Indexed: 11/24/2022]
Abstract
Direct acidified cottage cheese has a limited shelf life of 10-12 days under refrigeration due to high moisture content (~75 %) and a relatively high pH (~5.0). This affects its widespread marketing and distribution. Hence, a study was undertaken to improve the shelf life of direct acidified cottage cheese using thymol, a phytophenolic natural antimicrobial agent. The effect of three different levels, i.e. 30, 40 and 50 ppm of 30 % thymol solution in butteroil on the physico-chemical, microbiological and organoleptic properties was studied at four-day interval during storage under refrigeration (4-5 °C). Promising results were obtained using 40 ppm thymol for inhibiting psychrotrophs, yeasts and molds as well as retarded the proteolysis in cottage cheese. Based on the effect on flavour of the fresh samples as well as the extent of changes in quality during storage, it was observed that addition of 40 ppm thymol enhanced the keeping quality of cottage cheese by 8 days compared to the control sample.
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Affiliation(s)
- Subarna Makhal
- Cheese and Fermented Foods Lab, Dairy Technology Division, National Dairy Research Institute, Karnal, 132001 Haryana India
| | - Suresh Kumar Kanawjia
- Cheese and Fermented Foods Lab, Dairy Technology Division, National Dairy Research Institute, Karnal, 132001 Haryana India
| | - Apurba Giri
- Cheese and Fermented Foods Lab, Dairy Technology Division, National Dairy Research Institute, Karnal, 132001 Haryana India
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Najeeb AP, Mandal PK, Pal UK. Efficacy of leaves (drumstick, mint and curry leaves) powder as natural preservatives in restructured chicken block. J Food Sci Technol 2014; 52:3129-33. [PMID: 25892820 DOI: 10.1007/s13197-014-1316-8] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/13/2013] [Accepted: 03/06/2014] [Indexed: 12/01/2022]
Abstract
The use of natural preservatives to increase the shelf-life of meat products is promising as they possess antioxidant and antimicrobial properties. Earlier, a highly acceptable restructured chicken slice without the addition of extra fat was developed in the same laboratory which was acceptable up to 10th day of storage under refrigeration and spoilage was mainly due to oxidation. Hence, the present study was planned to determine the efficacy of certain plant leaves' (drumstick, mint and curry leaves) powder at 1 % level as natural preservatives to enhance the shelf life of restructured chicken slices under refrigerated storage. The quality attributes of the products containing different natural preservativs were compared with the control and reference products. The control product contained no preservative and the reference product contained BHT (200 ppm) only. Incorporation of the leaf powders at 1 % level did not show any significant differences for both cooking yield (99.5-99.6 %) and proximate composition (moisture 72.2-72.3 %, protein 19.2-19.4 %, fat 4.2-4.3 % and total ash 2.3-2.4 %) of the restructured chicken slices compared to both control and reference products during storage. All products containing leaf powders showed significantly (P < 0.01) lower microbial counts (2.9-3.7 log10 CFU/g) compared to both control and BHT added products. Yeast and mould were not detected in any of the products throughout the storage period. Sensory evaluation scores showed that the restructured chicken slices incorporated with the leaf powders were as acceptable as the reference product and rated good to very good for appearance, flavor, juiciness and overall acceptability. Restructured chicken slices with the leaf powders could be safely stored without much loss in quality up to 20 days under refrigeration.
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Affiliation(s)
- A P Najeeb
- Department of Livestock Products Technology, Rajiv Gandhi Institute of Veterinary Education and Research, Kurumbapet, Puducherry, 605 009 India
| | - P K Mandal
- Department of Livestock Products Technology, Rajiv Gandhi Institute of Veterinary Education and Research, Kurumbapet, Puducherry, 605 009 India
| | - U K Pal
- Department of Livestock Products Technology, Rajiv Gandhi Institute of Veterinary Education and Research, Kurumbapet, Puducherry, 605 009 India
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