Zahid Mehmood*, Alam Zeb and Muhammad Ayub
...ct of different chemical preservatives (potassium metabisulphite, potassium sorbate and sodium benzoate) on the storage stability of muskmelon jam. The treatments included MJ1 (Muskmelon + Sucrose + no preservatives), MJ2 (Muskmelon + Sucrose + 0.1% sodium benzoate), MJ3 (Muskmelon + Sucrose + 0.1% potassium sorbate), MJ4 (Muskmelon + Sucrose + 0.01% potassium metabislulphite), MJ5 (Muskmelon + Sucrose + 0.05% sodium benzoat...
Alim-un-Nisa1*, Sajila Hina1, Sania Mazhar1, Imran Kalim1, Ijaz Ahmad1, Naseem Zahra1, Shahid Masood1, Muhammad Khalid Saeed1, Qurat-ul-Ain Syed1 and Maida Asif2
... extracted form by using preservatives and antioxidants like citric acid and determining its usefulness by applying on food products. Natural edible color was extracted from T. erecta gave lemon yellow color shade which when applied on candies increased the attractiveness. The spectrophotometric analysis at 474nm of extracted color both in crude form and in candies was found to be stable at 4oC and showed decay in mean lutein concentration at...
Fatih Korkmaz1, Veysel Parlak2, Özgür Kaynar3, Arzu Ucar2, Gonca Alak1,* and Muhammed Atamanalp2
Chaman Ara1*, Asmatullah1, Zainab Riaz1, Memoona1, Asma Chaudhary2, Shagufta Andleeb2
...n is among the top class preservatives used in food, pharmaceutical agents, drinks, beautifying agents and numerous different items. So purpose of study was to determine the possible hepatic and nephrotoxic effects of Butyl paraben in mice and to explore the possible curative and protective impacts of turmeric. Fifty mice randomly divided in five groups, i.e. Control, dose group (BP), dose and antidote group (BP+AD), vehicle control group (VC) and antidote gro...
Rehman Ullah Khan* and Muhammad Ayub
...e the effect of chemical preservatives on physico-chemical parameters (pH, titratable acidity, total soluble solids, reducing sugar, non-reducing sugar and ascorbic acid), total phenolic compounds, total antioxidant capacity and sensory evaluation of guava aloe vera blended pulp. The treatments were as GABP0 (control), GABP1 (0.1% P.S), GABP2 (0.1% K.M.S), GABP3 (0.1% S.B), GABP4 (0.05% each P.S and K.M.S), GABP5 (0.05% each P.S and S.B), GABP6 (0.05% each K.M...
Ghulam Mohi Uddin Paracha* and Yasser Durrani
...igate the effect of food preservatives (potassium sorbate, potassium metabisulphite and sodium benzoate) on the storage stability at ambient temperature (25 ± 5°C) of blended pulp of peach and persimmon. Effect of preservatives on physico-chemical parameters (total soluble solids, pH, titratable acidity, total phenolic compounds, ascorbic acid content and antioxidant activity) and sensory evaluation of blends was ...
Rukhsar Ali* and Ali Muhammad
...f selected food chemical preservatives i.e. sodium benzoate (SB), potassium metabisulphite (KMS) and potassium sorbate (PS) on physicochemical qualities (total soluble solids, pH, acidity, phenolic compounds, total sugars, antioxidant activity, Vitamin C content) and sensory evaluation as color, taste, and overall acceptability stored at ambient conditions (25±2⁰C) for six months with twenty days interval. Based on sensory analysis, the best suitable ...
Amir Z. Allam, Hayam A. Mansour, Nermeen M.L. Malak, Heba H.S. Abdel-Naeem*
... more popular as natural preservatives alternatives to synthetic ones due to their powerful antibacterial action and increasing consumer concerns about synthetic preservatives. However, applications of EOs in food have been hampered by their pungent odor, which has a negative impact on customer acceptance. Therefore, this study was conducted to investigate the effect of using low concentration (0.002%) of thyme (T), oregano ...
Asmaa Sh. Fayed1*, Safaa M. Abo El-Soud2
...replacement of synthetic preservatives with natural food additives has become more widely practiced. It was investigated the effects of the 2% and the 4% gallic acid/ zein wax film as an antioxidant and antimicrobial food packaging material, focusing on the quality, shelf life, and antioxidant properties of veal meat chunks during refrigerated storage. After coating meat samples, we analyzed their microbial, chemical, and sensory properties after 0, 3, 5, 7, 9...
Ghulam Abbas1*, Muhammad Arshad1, Muhammad Saeed2*; Safdar Imran3, Ashgar Ali Kamboh4, Duraid KA Al-Taey5, Muhammad Asad Aslam1, Muhammad Saeed Imran6, Muhammad Ashraf3, Muhammad Asif7, Abdul Jabbar Tanveer8, Razia Abdul Majid Qureshi9, Maria Arshad1, Hussain Ahmed Khan Niazi1, Muhammad Tariq10, Sikandar Abbas1
...rties. Their use as feed preservatives and performance enhancers in livestock and poultry have been widely studied. In poultry feed, OA have been used mainly to combat the activity of Salmonella and Escherichia. They also enhance the uptake of digested proteins and important minerals. The advantages of using OA as feed additives greatly outweigh their disadvantages like decreased palatability. Organic acids can increase egg productivity and enhance the egg qua...
Dina N. Ali1*, Sayed H. Elhabtey2*, Manal M. Amin1
.... This suggests that bio-preservatives may be used during the cheese-making process. So, this research was done to determine how well moringa oil (MO) and its nano emulsion (Nano-MO) work on some food poisoning bacteria inoculated into white cheese in vitro and in vivo. Prepared (Nano-MO) had the Z-average diameter of 76.04±51.13 nm and polydispersity index (PDI) of 0.319. The spherical shape of the generated nano-emulsion was revealed by Transmission E...
Yusmarini Yusuf*, Usman Pato*, Shanti Fitriani, Emma Riftyan, Evy Rossi, Diky Arma Fauzi, Ghina Ismadiah, Miftahul Hidayah, Windy Sabiliani
...tion of several types of preservatives can be used as an effort to extend the shelf life of fishballs. This study aimed to study the quality of fishballs using several preservatives following fish standards during early frozen storage. A completely randomized design with four treatments and four replications was used in this experiment to create 16 experimental units. The treatments in this study were the addition of several...
Eman M. Abdelhady1, Nader Y. Mostafa1, Mohammed A. El-Magd2* and Ghada A. Kirrella1
...ternatives for synthetic preservatives is increasing rapidly. This study aimed to compare the effect of chitosan powder (CP) and nanoparticles (CNPs) on the microbiological quality and shelf life of beef minced meat during its refrigerated storage for 9 days. The size of CNPs ranged from 150 to 350 nm as determined by transmission electron microscopy. Comparing the effect of the two chitosan products, CNPs exhibited higher antibacterial properties ...
Syed Nouman Shah1, Anees Ur Rahman1, Abdul Kabir1,2*, Midrar Ullah3, Shahab Ahmad Nawaz1, Muhammad Said1, Abdul Hafeez Bukero1, Maaz Ahmad1 and Muhammad Sadiq1
...es, silage additives and preservatives, postharvest management practices, feed management practices, and mycotoxin binders. We found that proper harvest and ensiling techniques; silage additives and preservatives that prevent fungal growth; regular monitoring of storage conditions and feed samples; well-mixed feed formulations with mycotoxin binders; diversified feed ingredients and optimized feed processing techniques can r...
Waseef Ullah Khan*, Yasser Durrani and Muhammad Ayub
...LE) and minimal chemical preservatives (sodium benzoate and potassium sorbate) for preserving mango OLE blend over a 90 days period. The findings demonstrated that the inclusion of OLE effectively preserved the chemical quality and sensory characteristics of mango OLE blend with added chemical preservatives. Results showed that all samples retained total soluble solids between (17.89-20.80˚Brix), pH (4.06- 4.91), color (6.9...
Syed Nouman shah1, Anees Ur Rahman1, Midrar Ullah2, Shahab Ahmad Nawaz1, Muhammad Said1, Abdul Kabir1,3*, Abdul Hafeez Bukero1, Maaz Ahmad1 and Muhammad Sadiq1
...es, silage additives and preservatives, postharvest management practices, feed management practices, and mycotoxin binders. We found that proper harvest and ensiling techniques; silage additives and preservatives that prevent fungal growth; regular monitoring of storage conditions and feed samples; well-mixed feed formulations with mycotoxin binders; diversified feed ingredients and optimized feed processing techniques can r...
Shanti Fitriani*, Usman Pato, Yusmarini Yusuf, Emma Riftyan, Evy Rossi
Tanvir Hussain, G. M. Nasir and Ayaz Khan Marwat
... before utilization with preservatives is prerequisite and can favour its endurance against biological deteriorates. Moreover, pulp and paper products may also be manufactured from this species....
Afnan Ahmed Allhyani1, Mohamed Baeshen1, Nagwa Thabet Elsharawy2,3*
...fera extracts as natural preservatives by examining its antibacterial effect by (aquas & ethanolic) extracts by different concentrations (1.25, 2.5, 5, 7.5, 10, 12.5 & 15) cc against six foodborne microorganisms (Listeria monocytogenes, Staphylococcus aureus, Salmonella typhi, Escherichia coli, salmonella enteritidis and Vibrio parahaemolyticus). Finally, the different concretions of each extract were added to the chevon. Obtained results observed that...
Plinio Vargas Zambrano1*, Luis Vásquez Cortez2,3, Julio Ibarra Arteaga4, Camilo Chávez Ceballos4 and Ramona Párraga Alava1
...height: normal;">Natural preservatives are widely used in the food industry since they have the ability to preserve or to be an antioxidant, but with the great difference that they are not harmful to health. Garlic with its compounds become a preservative agent, therefore, the objective of the research was to evaluate the effect of garlic extract (Allium sativum) as a preservative in a kefir-type fermented milk beverage. A completely randomized design w...
Elham M. Hosny1*, Saad Mahmoud Saad1, Marionette Zaghloul Nassif2, Amani Mohamed Salem1
Nesreen Z. Eleiwa1, Radwa A. Lela2, Eman K. Fathalla2
...nuous search for natural preservatives that improve the microbial quality, physicochemical characteristics, shelf life, and sensory attributes of food products has become an issue of interest to researchers and consumers alike. Lactic acid bacteria, especially Lactobacillus plantarum, have been frequently used as a starter culture for fermented sausage production. Water Kefir is another valuable product that causes sausage fermentation and enhances its flavor,...
