Effect of Turmeric and Aloe Vera Extract on Shelf-Life of Goat and Buffalo Admixture Milk Paneer during Refrigeration Storage

The present study was undertaken to evaluate efficacy of turmeric and aloe vera extract in extending shelf life of goat milk paneer. The paneer was made by admixing goat milk and buffalo milk in the ratio of 60:40 so as to achieve a standard fat 4.5%. The treatment group, T1, was made by adding 5 mL/100 mL (v/v) of turmeric extract in heated milk before coagulation. Similarly, 5 mL/100 mL (v/v) aloe vera extract was added to heated milk for group T2 while T3 was prepared by adding both turmeric extract 5 mL/100 mL (v/v) and aloe vera extract 5 mL/100 mL (v/v), and the control was made without any additive. The extracts before incorporation were assessed for their antioxidant and antimicrobial potential by analysing total phenolic content, ABTS and DPPH percent inhibition and zone of inhibition. The developed paneer samples were evaluated for physico-chemical, oxidative and microbiological changes, and sensory attributes during storage at refrigeration temperature for ten days. The results revealed that paneer prepared with addition of extracts significantly (p p p < 0.05) maintained in T3 during storage. The results concluded that the combination of turmeric and aloe vera extract significantly improves the shelf life of paneer under refrigeration storage and these might be used as phyto-preservatives in paneer

New insights in improving sustainability in meat production: opportunities and challenges

Treating livestock as senseless production machines has led to rampant depletion of natural resources, enhanced greenhouse gas emissions, gross animal welfare violations, and other ethical issues. It has essentially instigated constant scrutiny of conventional meat production by various experts and scientists. Sustainably in the meat sector is a big challenge which requires a multifaced and holistic approach. Novel tools like digitalization of the farming system and livestock market, precision livestock farming, application of remote sensing and artificial intelligence to manage production and environmental impact/GHG emission, can help in attaining sustainability in this sector. Further, improving nutrient use efficiency and recycling in feed and animal production through integration with agroecology and industrial ecology, improving individual animal and herd health by ensuring proper biosecurity measures and selective breeding, and welfare by mitigating animal stress during production are also key elements in achieving sustainability in meat production. In addition, sustainability bears a direct relationship with various social dimensions of meat production efficiency such as non-market attributes, balance between demand and consumption, market and policy failures. The present review critically examines the various aspects that significantly impact the efficiency and sustainability of meat production

Microbial quality, instrumental texture, and color profile evaluation of edible by-products obtained from Barbari goats

Aim: The study was conducted to estimate the contribution of edible byproducts of Barbari kids to their live and carcass weight as well as to assess textural and color characteristics and microbiological status of these byproducts. Materials and Methods: Percent live weight, Percent carcass weight, Texture, color, and microbiological analysis was done for edible byproducts viz. liver, heart, kidney, spleen, brain and testicle and longissimus dorsi muscle was taken as a reference. Results: The edible byproducts of Barbari kids constitute about 3% of the live weight of an animal of which liver contributed maximum (1.47%) followed by testicles (0.69%) and heart (0.41%). While the same constituted 3.57, 1.70, and 0.99%, respectively on carcass weight. There was significant (p<0.05) difference among all organs regarding textural properties. Liver required the maximum shear force and work of shear (121.48N and 32.19 kg-sec) followed by spleen and heart. All organs revealed characteristics color values (L*, a*, b*, chroma, and hue) which were significantly different (p<0.05) from muscle values. The total viable count, coliform count showed slight differences for all organs studied. The staphylococcus counts were low with little differences among organs. Conclusion: Edible byproducts have a significant contribution to carcass weight which could enhance total edible portion of the carcass. Efficient utilization of these by-products returns good source of revenue to the meat industries. Textural and color analysis give information for their incorporation in comminuted meat products, and microbial study tells about the storage study. However, study was in the preliminary and basic step forward toward better utilization of 3% of live animal which could increase the saleable cost of animal by 6.94%

Ultrasound-Assisted Extraction and the Encapsulation of Bioactive Components for Food Applications

Various potential sources of bioactive components exist in nature which are fairly underutilized due to the lack of a scientific approach that can be sustainable as well as practically feasible. The recovery of bioactive compounds is a big challenge and its use in food industry to develop functional foods is a promising area of research. Various techniques are available for the extraction of these bioactives but due to their thermolabile nature, there is demand for nonthermal or green technologies which can lower the cost of operation and decrease operational time and energy consumption as compared to conventional methods. Ultrasound-assisted extraction (UAE) is gaining popularity due to its relative advantages over solvent extraction. Thereafter, ultrasonication as an encapsulating tool helps in protecting the core components against adverse food environmental conditions during processing and storage. The review mainly aims to discuss ultrasound technology, its applications, the fundamental principles of ultrasonic-assisted extraction and encapsulation, the parameters affecting them, and applications of ultrasound-assisted extraction and encapsulation in food systems. Additionally, future research areas are highlighted with an emphasis on the energy sustainability of the whole process

Microencapsulation as a Noble Technique for the Application of Bioactive Compounds in the Food Industry: A Comprehensive Review

The use of natural food ingredients has been increased in recent years due to the negative health implications of synthetic ingredients. Natural bioactive compounds are important for the development of health-oriented functional food products with better quality attributes. The natural bioactive compounds possess different types of bioactivities, e.g., antioxidative, antimicrobial, antihypertensive, and antiobesity activities. The most common method for the development of functional food is the fortification of these bioactive compounds during food product manufacturing. However, many of these natural bioactive compounds are heat-labile and less stable. Therefore, the industry and researchers proposed the microencapsulation of natural bioactive compounds, which may improve the stability of these compounds during processing and storage conditions. It may also help in controlling and sustaining the release of natural compounds in the food product matrices, thus, providing bioactivity for a longer duration. In this regard, several advanced techniques have been explored in recent years for microencapsulation of bioactive compounds, e.g., essential oils, healthy oils, phenolic compounds, flavonoids, flavoring compounds, enzymes, and vitamins. The efficiency of microencapsulation depends on various factors which are related to natural compounds, encapsulating materials, and encapsulation process. This review provides an in-depth discussion on recent advances in microencapsulation processes as well as their application in food systems

Microencapsulation as a noble technique for the application of bioactive compounds in the food industry: a comprehensive review

The use of natural food ingredients has been increased in recent years due to the negative health implications of synthetic ingredients. Natural bioactive compounds are important for the development of health-oriented functional food products with better quality attributes. The natural bioactive compounds possess different types of bioactivities, e.g., antioxidative, antimicrobial, antihypertensive, and antiobesity activities. The most common method for the development of functional food is the fortification of these bioactive compounds during food product manufacturing. However, many of these natural bioactive compounds are heat-labile and less stable. Therefore, the industry and researchers proposed the microencapsulation of natural bioactive compounds, which may improve the stability of these compounds during processing and storage conditions. It may also help in controlling and sustaining the release of natural compounds in the food product matrices, thus, providing bioactivity for a longer duration. In this regard, several advanced techniques have been explored in recent years for microencapsulation of bioactive compounds, e.g., essential oils, healthy oils, phenolic compounds, flavonoids, flavoring compounds, enzymes, and vitamins. The efficiency of microencapsulation depends on various factors which are related to natural compounds, encapsulating materials, and encapsulation process. This review provides an in-depth discussion on recent advances in microencapsulation processes as well as their application in food systems

Technological interventions in improving the functionality of proteins during processing of meat analogs

Meat analogs have opened a new horizon of opportunities for developing a sustainable alternative for meat and meat products. Proteins are an integral part of meat analogs and their functionalities have been extensively studied to mimic meat-like appearance and texture. Proteins have a vital role in imparting texture, nutritive value, and organoleptic attributes to meat analogs. Processing of suitable proteins from vegetable, mycoproteins, algal, and single-cell protein sources remains a challenge and several technological interventions ranging from the isolation of proteins to the processing of products are required. The present paper reviews and discusses in detail various proteins (soy proteins, wheat gluten, zein, algal proteins, mycoproteins, pulses, potato, oilseeds, pseudo-cereals, and grass) and their suitability for meat analog production. The review also discusses other associated aspects such as processing interventions that can be adapted to improve the functional and textural attributes of proteins in the processing of meat analogs (extrusion, spinning, Couette shear cell, additive manufacturing/3D printing, and freeze structuring)

Characterization of cellulosic paper coated with chitosan-zinc oxide nanocomposite containing nisin and its application in packaging of UF cheese

A new antimicrobial bilayer film was developed using chitosan, cellulose, and nisin. Chitosan solution containing nisin (500 and 1000 mu g/mL) was prepared by sol-gel method and then the solution was coated on cellulose paper by dip coating method. A chitosan-cellulose film without antimicrobial had no inhibitory effect on Listeria monocytogenes, whereas, the incorporation of nisin made a significant increase (P<0.05) in antimicrobial characteristics of the films. Moreover, no significant differences were shown on antimicrobial activity of developed films during the storage at 4 degrees C for one month. However, the addition of nisin showed a significant increase in the swelling index and solubility of bilayer film. Scanning electron microscope images revealed a uniform coating of chitosan solution on cellulose paper. The FTIR analysis also confirmed successful introducing and binding of the nisin in double layer film. Films with 1000 mu g/mL of nisin completely inactivated the initial (similar to 5 log(10) CFU/g) counts of L. monocytogenes on the surface of Ultra-filter white cheese after storage at 4 degrees C for 14 days. We concluded that nanocomposite film of chitosan-cellulose containing nisin has novel antibacterial activity and can be used for packaging in cheese. (C) 2017 Elsevier B.V. All rights reserved