2019

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Browsing 2019 by Author "Greeshma, S.S."

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    Effect of Plectranthus amboinicus leaf extract on the quality attributes of microencapsulated fish oil fortified soup powder
    (Society of Fisheries Technologists (India), Cochin, 2019) Kumar, L.R.G.; Jayathilakan, K.; Sarika, K.; Priya, E.R.; Greeshma, S.S.; Sultana, K.; Tejpal, C.S.; Mathew, S.
    The effect of Plectranthus amboinicus leaf extract (PAE) (phenolic content of 2559.56 mg gallic acid equivalents/L) addition in a microencapsulated fish oil fortified soup powder was evaluated in the present study. Fortification of PAE significantly improved the color, rehydration and water activity of the soup powder. The oxidative indices unveiled the role of PEA in protecting the MFO fortified soup powder from oxidative deterioration during the storage period. No faecal coliforms, yeast and mould growth was observed in MFO and PAE fortified soup powder whereas mould growth was there in the control samples. The fortified soup powder has scored high in terms of aroma, taste, consistency and overall acceptability proving its sensory acceptance. The significant findings of the storage study clearly depicted the antioxidant, antibacterial, antifungal as well as flavour enhancing potential of PAE and hence it can be recommended as a potent natural preservative for fish oil incorporated food systems.
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    Shelf life characteristics of Pangasianodon hypophthalmus fillets treated with Moringa oleifera (Lam) leaf extract
    (Society of Fisheries Technologists (India), Cochin, 2019) Greeshma, S.S.; Sarika, K.; Priya, E.R.; Kumar, L.R.G.; Joseph, T.C.; Pandey, M.C.; Prasad, M.M.
    Effect of dip treatment in Moringa oleifera (Lam) leaf extract (MOL) on the quality and shelf life of vacuum packed Pangasianodon hypophthalmus fillets was evaluated during chilled storage at 2 ± 1°C. The control (untreated) and treated groups with 5% (v/v) and 10% (v/v) Moringa oleifera leaf extract (MOL) were examined periodically at 0, 3, 6, 9, 12, 15, 18 days during chilled storage until rejection by sensory, physicochemical and microbiological methods. The study revealed that the Moringa oleifera extract is a good source of phenolic compounds with significant antioxidant potential. The total phenolic content was found to be 183.75 mg GAE 100 g-1. MOL was found to have high antioxidant potential. The pH and TBA values of control group were significantly higher (p<0.05) than treated groups. Among the treated samples 10% treatment showed the lowest value. Moringa oleifera leaf extract was also found to have strong antimicrobial potential which could retain the quality attributes of fillets during the storage time. The dip treatment with 5 and 10% MOL improved the shelf life of fillets by 6 days compared to control under vacuum packed condition. In microbiological view point this treatment can be effectively used as a safe biopreservative to extend the shelf life of vacuum packed pangasius fillets under chilled condition without any adverse effect on the sensory acceptance of the treated fillets.