Quality Evaluation of Idli Prepared from Betel Leaves Essential oil Nanoemulsion Treated Stored Batter DOI Creative Commons
Sangeetha Karunanithi,

Proshanta Guha,

Prem Prakash Srivastav

et al.

Food Chemistry Advances, Journal Year: 2024, Volume and Issue: 5, P. 100800 - 100800

Published: Sept. 1, 2024

The demand for clean-label, natural preservation in fermented foods requires innovative methods to extend shelf-life while maintaining quality. This study evaluates Idli quality from batter stored with and without 5% betel leaf essential oil-based nanoemulsion (BLEONE) at 30°C 4°C. Color, texture, microbial growth, proximate composition sensory attributes were assessed using standard methods, statistical analysis via ANOVA Tukey's post-hoc test (p<0.05). BLEONE-treated showed 30.2% reduced hardness, 17.1% better color retention, 0.61 log CFU/g less growth after 5 days, inhibiting harmful microbes supporting beneficial lactic acid bacteria. At 30°C, maintained 7 days versus 2 controls. Moisture, protein, fat retention improved by 3.4%, 7.3%, 6.2%. Sensory scores taste, mouthfeel, acceptability increased 3.5%, 4.1%, 3.8% 10 produced acceptable up 25 4°C, compared controls, extending 150%. shows BLEONE is an effective preservative Idli, ambient refrigerated temperatures. These findings suggest potential clean-label foods, potentially revolutionizing the food industry.

Language: Английский

Optimizing fermentation condition and shelf life study of black wheat rawa idli using artificial neural network-enhanced response surface methodology DOI
Ankur Aggarwal, Tarun Verma

Journal of Stored Products Research, Journal Year: 2025, Volume and Issue: 111, P. 102574 - 102574

Published: Feb. 8, 2025

Language: Английский

Citations

1
Formulation and optimization of plant based organic coating with citrus peel extract for enhancing shelf life and quality of postharvest litchi fruit DOI

Shubham Patidar,

Purnima Kumari,

Anupama Singh

et al.

Journal of Food Measurement & Characterization, Journal Year: 2025, Volume and Issue: unknown

Published: Feb. 12, 2025

Language: Английский

Citations

0
Sustainability in the Digital Age DOI
Nilesh Gokhale, Vishwanathan Iyer

Advances in finance, accounting, and economics book series, Journal Year: 2024, Volume and Issue: unknown, P. 305 - 328

Published: Nov. 29, 2024

This chapter delves into the intricate nexus between sustainability, financial innovation, and digital marketing, highlighting their symbiotic roles in advancing circular technologies within a global context marked by economic volatility environmental exigencies. Through synthesis of case studies analysis current affairs, it elucidates how corporations leverage cutting-edge marketing strategies sustainable finance mechanisms—ranging from blockchain to green bonds—to foster proliferation models. Moreover, exploration developments underscores relevance systemic transitions towards ecological equilibrium, as complex socio-economic forces shape future business paradigms. discourse serves critical examination interwoven technological, financial, dynamics propelling contemporary sustainability agenda.

Language: Английский

Citations

1
Quality Evaluation of Idli Prepared from Betel Leaves Essential oil Nanoemulsion Treated Stored Batter DOI Creative Commons
Sangeetha Karunanithi,

Proshanta Guha,

Prem Prakash Srivastav

et al.

Food Chemistry Advances, Journal Year: 2024, Volume and Issue: 5, P. 100800 - 100800

Published: Sept. 1, 2024

The demand for clean-label, natural preservation in fermented foods requires innovative methods to extend shelf-life while maintaining quality. This study evaluates Idli quality from batter stored with and without 5% betel leaf essential oil-based nanoemulsion (BLEONE) at 30°C 4°C. Color, texture, microbial growth, proximate composition sensory attributes were assessed using standard methods, statistical analysis via ANOVA Tukey's post-hoc test (p<0.05). BLEONE-treated showed 30.2% reduced hardness, 17.1% better color retention, 0.61 log CFU/g less growth after 5 days, inhibiting harmful microbes supporting beneficial lactic acid bacteria. At 30°C, maintained 7 days versus 2 controls. Moisture, protein, fat retention improved by 3.4%, 7.3%, 6.2%. Sensory scores taste, mouthfeel, acceptability increased 3.5%, 4.1%, 3.8% 10 produced acceptable up 25 4°C, compared controls, extending 150%. shows BLEONE is an effective preservative Idli, ambient refrigerated temperatures. These findings suggest potential clean-label foods, potentially revolutionizing the food industry.

Language: Английский

Citations

0