Food Science & Nutrition,
Год журнала:
2024,
Номер
13(1)
Опубликована: Дек. 30, 2024
ABSTRACT
In
this
study,
the
extract
of
leaf
and
flower
Pelargonium
graveolens
was
obtained
using
an
ultrasonic‐assisted
extraction
method.
The
yield
content
phenolic,
flavonoid,
flavonol
compounds
in
were
higher
(13.93%,
74.97
mg
GAE
g
DM
−1
,
31.93
QE
9.08
QEE
)
than
(10.69%,
67.46
23.04
11.34
).
Both
extracts
demonstrated
antioxidant
properties
tests
involving
scavenging
DPPH
radicals
ferric
reduction
assay.
Extracts
exhibited
antimicrobial
properties.
MIC
against
Staphylococcus
aureus
Escherichia
coli
2500
5000,
while
MBC
15,000,
20,000
ppm,
respectively.
concentration
2000
ppm
encapsulated
fenugreek
seed
gum
(FSG)
soy
protein
isolate
(SPI)
produced
by
emulsification
All
nano‐coatings
a
nanometric
size
range
between
172.75
to
255.21
nm,
encapsulation
efficiency
80.0%
(80.82%
89.59%).
application
significantly
reduced
microbial
counts
delayed
lipid
oxidation
mutton
meat
during
12
days
cold
storage
at
4°C,
enhancing
quality
extending
shelf
life.
inclusion
bioactive
like
polyphenols
coatings
contributed
effects,
decreasing
pH
levels
preventing
spoilage.
findings
indicated
that
combination
edible
FSG
SPI
as
wall
materials
with
P.
efficacy
implementation
bacterial
growth
fresh
meat.
Journal of Food Processing and Preservation,
Год журнала:
2024,
Номер
2024(1)
Опубликована: Янв. 1, 2024
This
research
was
aimed
at
investigating
the
effect
of
edible
coatings
based
on
combination
carboxymethyl
cellulose
(CMC)
and
soy
protein
isolate
(SPI)
containing
0.0%,
1.0%,
2.0%,
3.0%
w
/
v
nanoencapsulated
pistachio
green
peel
extract
(PGPE)
chemical
microbiological
properties
raw
Kale
Ghoochi
variety
during
18
weeks
storage
27
±
1°C.
Moisture
content
(MC),
acid
value
(AV),
peroxide
(PV),
total
phenol
(TPC),
viable
count
(TVC),
fungi
(TFC)
were
tested
21‐day
intervals.
PGPE
contains
phenolic
compounds
(48.73
mg
GAE/g)
with
antioxidant
activity
(IC
50
=
10.83)
which
increased
MC
(19.51%)
TPC
(75.62%)
coated
samples
3%
compared
control,
whereas
AV
(41.12%),
PV
(53.16%),
TVC
(44.64%),
TFC
(35.01%)
reduced
(
p
<
0.05).
The
results
this
suggested
that
CMC
SPI
have
ability
to
reduce
oil
oxidation
reactions
microbial
growth
in
pistachio.
Therefore,
concentration
2.0%
due
its
better
can
be
used
extend
shelf
life
