Production of banana cake premix from banana (Musa acuminata Colla) by-products via foam mat drying process

Introduction: Banana is a perishable fruit and rapidly overripe which can cause food waste problems to occur if not used to prepare other foods. Drying would be useful to overcome this problem by converting the overripe banana into a value-added product. Therefore, this study aims to evaluate the effect of different temperatures for foam mat drying on overripe banana puree. Besides, the sensory attributes and acceptability of banana cakes produced will be evaluated. Methods: The overripe banana puree was subjected to foam mat drying and the dried powder was subjected to banana cake production. Physical analysis, chemical analysis, and sensory evaluation were carried out for the banana cakes. Results: A significant different (p≥0.05) was observed for all of the overripe banana powder. The sensory evaluation showed that banana cake prepared from overripe banana powder and added with banana essence in the cake batter had significant difference (p<0.05) for the attributes of aroma, appearances, flavour, and after taste. In contrast, all the banana cakes samples showed no significant difference (p≥0.05) for the attribute of texture. Conclusion: This study showed that overripe banana powder has the potential to produce banana cake premix

Optimized supercritical CO2 extraction conditions on yield and quality of torch ginger (Etlingera elatior (Jack) R.M. Smith) inflorescence essential oil

Natural preservatives derived from plant sources have been actively studied as an alternative to synthetic materials. Various extraction methods had been done to utilize the torch ginger plant for food, nutraceutical and pharmaceutical applications. Supercritical carbon dioxide (SC−CO2) extraction is a sustainable green technology to extract high-purity oil with high aromatic compound content. This study aims to optimize the SC−CO2 extraction conditions on high yield and strong antioxidant activity of torch ginger (Etlingera elatior) inflorescence essential oil (TGIEO). Response surface methodology in combination with central composite design was employed and two independent variables, pressure (83.6–366.4 bar) and temperature (34.7–57.3 °C) were analysed to optimize the response variables. Pressure was observed as the most significant parameter affecting the yield and antioxidant activity. The optimized SC−CO2 extraction conditions were pressure 286.4 bar and temperature 57.3 °C. The experimental values of response variables at these SC−CO2 extraction conditions match well with the predicted values which confirm the model validity. The TGIEO showed high diphenyl-2-picryl-hydrazyl and 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt radical scavenging activity. Antimicrobial activity screening for TGIEO was done via disc diffusion assay and showed inhibition zone (11.5 ± 0.71 to 22.0 ± 2.83 mm) against six pathogenic bacteria (Bacillus subtilis, Staphylococcus aureus, Listeria monocytogenes, Salmonella typhi, Vibrio species and Escherichia coli). Listeria monocytogenes was observed as the most sensitive microorganism with minimal inhibitory concentration (0.16 mg/mL) and minimal bactericidal concentration (0.63 mg/mL) respectively. Compounds 1-dodecanol and lauryl acetate were identified as major constituent in TGIEO

Assessment of antibacterial and antioxidant properties of torch ginger (Etlingera elatior Jack) inflorescence essential oil in starch-based edible film for chicken meat packaging

Essential oils (EOs) are used extensively in wide applications to alternative synthetic compounds. Supercritical carbon dioxide (SC-CO2) extraction is a sustainable green technology and achieves high purity with better retention of aromatic compounds. The application of torch ginger (Etlingera eliator Jack) inflorescence essential oil (TGIEO) in the active packaging system could offer new opportunities to develop a novel food packaging system as functional constituents in order to prolong the shelf-life of food products and ensuring their quality and safety. The poultry processing sector, such as chicken meat, provides a sustainable animal protein source, but it is very perishable and prone to oxidation and microbial growth. Incorporating EOs in active packaging could reduce environmental impacts as reduced chemical waste and offer protection to enhance safety and extend poultry meat's shelf life. Thus, the study' s objectives were to optimize the pressure and temperature of SC-CO2 extraction for TGIEO, evaluate the antioxidant and antibacterial activities of TGIEO incorporation into a starch-based edible film as active packaging, and determine the physicochemical, coliform count, rancidity and sensory analysis of chicken meat packed with TGIEO incorporated into the starch-based edible film during chilled storage. Response surface methodology (RSM) combined with the central composite (CCD) design was employed to optimize the SC-CO2 extraction conditions which the optimized TGIEO was further incorporated into starch-based active packaging by drying the film-forming solution (FFS) via the casting method. The functional properties of this film in food system were observed by packing the chicken meat samples with TGIEO incorporated into the starch-based edible film (TF). The optimized SC-CO2 extraction conditions were pressure 286.4 bar and temperature 57.3°C. The TGIEO incorporated into starch-based edible film showed positive antibacterial activities against six pathogenic bacteria (Bacillus subtilis, Staphylococcus aureus, Listeria monocytogenes, Salmonella Typhi, and Escherichia coli) and showed inhibition zone (6.0 ± 0.01 - 23.0 ± 0.12 mm). The phytochemical activities of this active packaging were DPPH (67.36 ± 2.48%) and ABTS+ (84.78 ± 0.57%), respectively. At the end of the chilled storage period (3°C ± 1), the chicken sample TF showed the lowest coliform count (4.98 ± 0.07 CFU/g) and the lowest TBARS value (0.212 ± 0.31 mg MDA/kg). There is no significant difference (p<0.05) for all the chicken samples for sensory analysis and concluded that the TGIEO does not affect the organoleptic properties. Thus, the optimized SC-CO2 extracted TGIEO incorporated into starch-based edible fihn showed significant antibacterial and antioxidant film properties that potentially extends the quality of chicken meat during the chilled storage period

Combination of Green Extraction Techniques and Essential Oils to Develop Active Packaging for Improving the Quality and Shelf Life for Chicken Meat

The poultry processing sector provides a sustainable source of animal protein of high nutritional quality. Plant essential oils were proposed as natural alternatives to enhance safety and extend the shelf life of poultry meat. However, the applications to this sector are limited due to the low stability and rapid oxidation of the essential oil. The emergence of active packaging incorporating essential oils has expanded potential food applications. Critical factors for successful development of active packaging interventions include appropriate essential oil selection, polymer source selection (carbohydrates-based, proteins-based), the bioactivity as a function of the packaging matrix as well as the target and food constituents, the minimum inhibition concentrations achievable in conjunction with processing conditions. The large gap between the commercially available active packaging and the demand for sustainable environmentally friendly packaging is an important limitation for current applications in chicken meat. Therefore, this article reviews the antimicrobial and antioxidant activity, the green extraction approaches and the applications of essential oils in controlled release packaging (CRP). Moreover, this review aims to fill gap between the CRP and their limitations to expand their potential applications in chicken meat

Combination of green extraction techniques and essential oils to develop active packaging for improving the quality and shelf life for chicken meat

The poultry processing sector provides a sustainable source of animal protein of high nutritional quality. Plant essential oils were proposed as natural alternatives to enhance safety and extend the shelf life of poultry meat. However, the applications to this sector are limited due to the low stability and rapid oxidation of the essential oil. The emergence of active packaging incorporating essential oils has expanded potential food applications. Critical factors for successful development of active packaging interventions include appropriate essential oil selection, polymer source selection (carbohydrates-based, proteins-based), the bioactivity as a function of the packaging matrix as well as the target and food constituents, the minimum inhibition concentrations achievable in conjunction with processing conditions. The large gap between the commercially available active packaging and the demand for sustainable environmentally friendly packaging is an important limitation for current applications in chicken meat. Therefore, this article reviews the antimicrobial and antioxidant activity, the green extraction approaches and the applications of essential oils in controlled release packaging (CRP). Moreover, this review aims to fill gap between the CRP and their limitations to expand their potential applications in chicken meat

Physicochemical characteristics, GABA content, antimicrobial and antioxidant capacities of yogurt from Murrah buffalo milk with different fat contents

This study aimed to prepare yogurt from Murrah buffalo milk with high GABA content and low fat content while keeping the physicochemical characteristics, antimicrobial effects, and antioxidant capacity within acceptable levels. Yogurt samples were prepared using buffalo milk by adjusting the fat content to 0.2%, 3.5%, and 6.5%. The results showed that the fat content had no significant effects on the pH, titratable acidity, water activity, and cell viability. However, the fat content significantly affected the viscosity, particle size, and texture profile analysis of the yogurt. The GABA content was significantly higher in the 0.2% fat yogurt (61.57 ± 3.22 mmol L−1) compared to the 3.5% fat yogurt (43.64 ± 1.99 mmol L-1) and 6.5% fat yogurt (27.84 ± 2.64 mmol L−1). Glutamic acid and proline were the most abundant amino acids in the yogurt. In contrast, saturated fatty acids (butyric, lauric, myristic, palmitic, stearic, and oleic) and linoleic acid were abundant. Yogurt with 3.5% fat showed significantly high antioxidant capacity and antimicrobial effects on E. coli O157 and Salmonella sp. Based on the results, fat content significantly affects the rheological properties, GABA content, and antioxidant and antimicrobial capacities of yogurt. In the future, 3.5% fat should be chosen as the optimized formula for large-scale yogurt production from Murrah buffalo milk

Antibacterial Activity and Metabolomics Profiling of Torch Ginger (Etlingera elatior Jack) Flower Oil Extracted Using Subcritical Carbon Dioxide (CO2)

The aim of this study was to identify the bioactive compound and evaluate the antibacterial activity of torch ginger flower oil extracted using subcritical carbon dioxide. The antibacterial activity was evaluated in agar diffusion assay, while MIC and MBC were determined using the microdilution broth assay. The essential oil was subjected to metabolomics profiling using GC-MS and 1H-NMR techniques. The results demonstrated strong antibacterial activity towards Salmonella typhimurium, Staphylococcus aureus, and Escherichia coli. The MIC values were 0.0625, 0.25, and 0.25 mg/mL, and the MBC values were 0.25, 0.5, and 1 mg/mL towards S. typhimurium, S. aureus, and E. coli, respectively. A total of 33 compounds were identified using GC-MS including 15 compounds (45%) known for their antimicrobial activity. In addition, sixteen metabolites were identified using NMR analysis and 8 out of the sixteen metabolites (50%) have antibacterial activity. The extracted oil demonstrated broad range for antibacterial activity and has high potential for applications in pharmaceutical and food industries. Practical Applications. The oil extracted from the torch ginger flower was found very stable and has promising applications as antibacterial agent for food and pharmaceutical industries

Metabolomics profiling and antimicrobial activity of fermented date fruit Khastawi used as functional ingredients for making Asian confectionary dodol

Date fruit (Phoenix dactylifera) have long history in food application due to the nutritional value, pleasant flavour and biological activity. This study aimed at investigating the antimicrobial activity of date fruits fermented with Lactobacillus plantarum ATCC8014. The fermented date fruit was added as ingredient for confectionary making and evaluated for it is effects on the physiochemical properties and shelf life of toffee-like South Asian product (Dodol). The results showed broad range antifungal activity of fermented date fruit towards Aspergillus niger (90.85%), Aspergillus flavus (92.86%) Escherichia coli (13 mm) and Staphylococcus aureus (15 mm). The identified bioactive metabolites included propylene glycol (0.028 mmol mL−1), lactic acid (0.763 mmol mL−1), acetic acid (0.292 mmol mL−1), acetoin (0.046 mmol mL−1) and gamma-Aminobutyric acid (0.041 mmol mL−1). Fermented date fruit (125 g/kg) significantly (p < 0.05) extended the shelf life of Dodol for 19 days at 25 ± 2 °C in comparison to the control that showed mould growth after 12 days. The microbial growth was significantly reduced in the modified Dodol. A significant influence was observed in the physiochemical properties for modified Dodol such as increasing moisture and water activity and reducing the product firmness. No significant differences (p ≥ 0.05) were observed for the consumer acceptability between traditional and modified Dodol. The results indicated that the high antifungal activity is due to the presence of several bioactive metabolites. Moreover, the findings indicated the promising applications of fermented date fruit as functional ingredient to improve quality and the shelf life stability for confectionaries

Incorporating torch ginger (Etlingera elatior Jack) inflorescence essential oil onto starch-based edible film towards sustainable active packaging for chicken meat

Incorporating torch ginger (Etlingera eliator Jack) inflorescence essential oil (TGIEO) in active packaging could offer protection to enhance safety and extend chicken meat's shelf life. Thus, the study’s objectives were to evaluate the antioxidant, antibacterial and physicochemical activities of TGIEO incorporated into a starch-based edible film (TF) for chicken meat packaging. The films were prepared by casting method and were exposed to light absorption at 200–800 nm for the light barrier and opacity properties. The water aspects, thermal analysis by differential scanning calorimetry, antioxidant activities, antimicrobial activities, and biodegradability of the film in vegetable compost were determined. Next, the coliform count, rancidity test, and 9-point hedonic scale sensory analysis for chicken meat packed with TF were evaluated. Results shows TF with higher opacity value (3.168 ± 0.03–9.024 ± 0.09), lower water solubility (0.070 ± 0.09% - 0.095 ± 0.00%) and can withstood temperatures at < 280 °C. The diphenyl-2-picryl-hydrazyl (DPPH) and 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS+) showed antioxidant activity at 67.36 ± 2.48% and 84.78 ± 0.57%, respectively. For antibacterial activities, TF showed positive inhibition towards pathogenic bacteria; Bacillus subtilis, Staphylococcus aureus, Listeria monocytogenes, Salmonella Typhi, and Escherichia coli (6.0 ± 0.01–23.0 ± 0.12 mm) and exhibited significant observation for degradation in vegetal compost after 10 days. At the end of the chilled storage period (3 °C ± 1), the chicken sample TF showed the lowest coliform count (4.98 ± 0.07 CFU/g) and thiobarbituric acid reactive substances (TBARS) value (0.212 ± 0.31 mg MDA/kg). There is no significant difference (p < 0.05) for all the chicken samples for sensory analysis and concluded that the TGIEO does not affect the organoleptic properties. Thus, the TF showed significant antibacterial and antioxidant film properties that potentially extend the quality of chicken meat during the chilled storage period

Influence of natural antifungal coatings produced by Lacto-fermented antifungal substances on respiration, quality, antioxidant attributes, and shelf life of mango (Mangifera indica L.)

Active coating systems are a promising postharvest strategy for managing quality attributes while controlling postharvest diseases of fresh fruit. This work aims to determine the respiration, quality, antioxidant attributes, and shelf life of fresh mango treated with different natural antifungal coatings produced by Lacto-fermented antifungal compounds. The respiration rates were modeled using the uncompetitive Michaelis-Menten model. Mango samples were coated with five different antifungal coating solutions: negative control (immersed in distilled water), positive control (coated with chitosan (CH)+Benomyl), coated with CH+antifungal substances produced by Lactobacillus plantarum ATCC8014 in palm kernel cake (PKCL1), and CH+antifungal substances produced by Lactobacillus fermentum ATCC9338 in palm kernel cake (PKCL2), and coated with pure CH and stored at 25 ± 2 °C. Mango samples treated with CH+Benomyl and CH+PKCL2 had a shelf life of up to 18 days, whereas CH+PKCL1, pure CH coated, and negative control samples had shelf lives of 17, 14, and 9 days, respectively. The difference in O2 and CO2 concentrations were not significant among coated samples, but they were significant between coated samples and the uncoated negative control. The uncompetitive Michaelis-Menten model exhibited good agreement with the respiration rates of fresh mango, and it was confirmed to have a good fit to explain the results such as quality, antioxidants, and shelf life in the study. Weight loss, color, flesh firmness, ascorbic acid (AA) content, and antioxidant properties were not significantly different among coating treatments, although they differed significantly between coated and uncoated negative controls. CH+PKCL2 was the best antifungal coating formulation to preserve fresh mango. It has performed similarly to the antifungal coating prepared by a commercial fungicide, Benomyl