Extraction and characterization of essential oil of nutmeg (Myristica fragrans) fruit pericarp and utilization as a surface coating material to improve the shelf life of paneer

Paneer is a traditional dairy product of India and is similar to unripened soft cheese. It is used as a raw material for the preparation of a variety of culinary dishes and snacks. Paneer is marble white in appearance, with a firm, cohesive and spongy body and a sweetish-acidic-nutty flavor. But it is highly perishable with a limited shelf- life like other indigenous dairy products. Its shelf life was reported to be only six days under refrigeration, though its freshness is lost within three days. The spoilage of paneer occurs mainly due to the growth of microorganisms, which bring about various physico-chemical changes. In the present study, attempts were made to increase the shelf-life of paneer at refrigerated storage by the application ofnutmeg pericarp essential oil surface coating. The essential oil was prepared from fresh nutmeg fruit flesh by steam distillation method. The physico-chemical and bio functional properties of essential oil were determined. The specific gravity and refractive index of the essential oil were found to be 0.903 and 1.477 respectively. The acid value and total polyphenolic value of essential oil were 3.36 and 4.04 mg GAE/g respectively. The essential oil was also found to have good antimicrobial and antioxidant activity. The shelf life of samples coated with essential oil packaged in LDPE pouches had more shelf life than the control paneer, as the coated paneer kept well for 9 days while the control paneer spoiled after the 6th day of refrigerated storage. The paneer with essential oil coating obtained satisfactory sensory score

Development and Characterization of Cultured Buttermilk Fortified with <i>Spirulina plantensis</i> and Its Physico-Chemical and Functional Characteristics

In recent years, there has been an unprecedented increase in the demand for fermented dairy products due to medical recommendations and lifestyle preferences. Cultured buttermilk, as an ancient fermented dairy beverage, is an appropriate product choice in this context. This study presents a novel cultured buttermilk formulated by fortification with high protein microalgae Spirulina platensis, thus making it valuable and attractive because of its antioxidant properties. The fermentation process, nutraceutical properties, and sensory characteristics of developed cultured buttermilk with various concentrations of Spirulina (0.25, 0.5, and 1%) were compared with the control sample (0% Spirulina buttermilk). Different concentrations of Spirulina in buttermilk result in a significant increase in chlorophyll and carotenoid content, boosting its antioxidant properties. The study also evaluated the prebiotic properties of Spirulina, thus, demonstrating its ability to promote a healthy digestive system. It was found that the addition of 0.25% Spirulina was able to ferment the product more quickly and retained the sensory acceptability of the finished product. The protein content, free radical scavenging activity, chlorophyll, carotenoid, and total phenolic content of 0.25% Spirulina-fortified buttermilk was 1.83%, 48.19%, 30.9 mg/g, 8.24 mg/g, and 4.21 mg/g GAE, respectively. Based on the results obtained, it was concluded that cultured buttermilk with a high nutritional value and functional health benefits can be developed by fortification with 0.25% Spirulina as a natural ingredient