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

Proshanta Guha,

Prem Prakash Srivastav

и другие.

Food Chemistry Advances, Год журнала: 2024, Номер 5, С. 100800 - 100800

Опубликована: Сен. 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.

Язык: 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, Год журнала: 2025, Номер 111, С. 102574 - 102574

Опубликована: Фев. 8, 2025

Язык: Английский

Процитировано

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

и другие.

Journal of Food Measurement & Characterization, Год журнала: 2025, Номер unknown

Опубликована: Фев. 12, 2025

Язык: Английский

Процитировано

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

Advances in finance, accounting, and economics book series, Год журнала: 2024, Номер unknown, С. 305 - 328

Опубликована: Ноя. 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.

Язык: Английский

Процитировано

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

и другие.

Food Chemistry Advances, Год журнала: 2024, Номер 5, С. 100800 - 100800

Опубликована: Сен. 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.

Язык: Английский

Процитировано

0