The Experts below are selected from a list of 957 Experts worldwide ranked by ideXlab platform
Kanika Mahajan - One of the best experts on this subject based on the ideXlab platform.
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functionalization of carrageenan based edible film using aloe vera for improved lipid oxidative and microbial stability of Frozen Dairy Products
Food bioscience, 2021Co-Authors: Kanika Mahajan, Sunil Kumar, Z F Bhat, Zahra Naqvi, Tanyaradzwa E Mungure, Ala El Din A BekhitAbstract:Abstract The aim of the present study was to standardize, characterize and evaluate the efficacy of an A. vera-based edible film developed for improved microbial and lipid oxidative stability of Frozen Dairy Products. Kulfi, a popular Indian ice cream, was used as a model system. The film was standardized using different levels of carrageenan (1.0, 1.5 and 2.0%), glycerol (12, 14 and 18%) and A. vera extract (9, 12 and 15%). Addition of A. vera increased the thickness (mm) and density (g/ml) whereas decreased the water vapor transmission rate (mg/m2t), transmittance (%) and lightness (L*) values of the film. A. vera extract increased the antioxidant capacity of the film and imparted antimicrobial properties against E. coli. The film containing optimum level of carrageenan (1.5%), glycerol (14%) and A. vera (15%) showed highest antioxidant and antimicrobial potential. Products packaged in AE (15%) film containing 15% A. vera extract showed significantly (p
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development of bioactive edible film using phytochemicals from aloe vera for improved microbial and lipid oxidative stability of Frozen Dairy Products
Food and Bioprocess Technology, 2021Co-Authors: Kanika Mahajan, Sunil Kumar, Z F Bhat, Zahra Naqvi, Reshan JayawardenaAbstract:The aim of the present study was to develop an Aloe vera–based bioactive edible film for improved lipid oxidative and microbial stability of Frozen Dairy Products. Fig enriched kulfi was used as a model system and developed using different levels of fig powder viz. 0% (control), 2% (T1), 3% (T2), and 4% (T3). Addition of fig powder significantly (p < 0.05) increased the antioxidant capacity (2-2-azinobis-3ethylbenthiazoline-6-sulphonic acid and 1, 1-diphenyl-2-picrylhydrazyl radical scavenging activity, total phenolic content), melting resistance (up to 16%), crude fibre content (up to 183%), and the hardness (N) of the product. Highest scores were observed for T2 Products for all sensory attributes. The T2 Products were packaged in an edible film containing 15% A. vera extract (AE (15%)) and stored at − 18 ± 1 °C. The samples were taken on 0, 45, 90, 135, and 180th day and evaluated for storage stability. The A. vera extract enhanced antioxidant capacity and antimicrobial properties of the film against E. coli. Products packaged in AE (15%) film showed significantly (p < 0.05) lower values for TBARS (mg malondialdehyde/kg), free fatty acids (FFA, % oleic acid), peroxide value (meq/kg), and microbial counts (total plate, psychrophilic and yeast/mould, log10 cfu/g) compared to control samples (without film) during storage. The mean values for TBARS, FFA, total plate, and yeast/mould count on 180th day for AE (15%) packaged/control samples were 0.618/1.00, 0.478/0.806, 4.09/5.95, and 1.64/2.39, respectively. The developed film significantly improved the storage stability of kulfi and can be used for improving the storage quality of Frozen Dairy Products.
Z F Bhat - One of the best experts on this subject based on the ideXlab platform.
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functionalization of carrageenan based edible film using aloe vera for improved lipid oxidative and microbial stability of Frozen Dairy Products
Food bioscience, 2021Co-Authors: Kanika Mahajan, Sunil Kumar, Z F Bhat, Zahra Naqvi, Tanyaradzwa E Mungure, Ala El Din A BekhitAbstract:Abstract The aim of the present study was to standardize, characterize and evaluate the efficacy of an A. vera-based edible film developed for improved microbial and lipid oxidative stability of Frozen Dairy Products. Kulfi, a popular Indian ice cream, was used as a model system. The film was standardized using different levels of carrageenan (1.0, 1.5 and 2.0%), glycerol (12, 14 and 18%) and A. vera extract (9, 12 and 15%). Addition of A. vera increased the thickness (mm) and density (g/ml) whereas decreased the water vapor transmission rate (mg/m2t), transmittance (%) and lightness (L*) values of the film. A. vera extract increased the antioxidant capacity of the film and imparted antimicrobial properties against E. coli. The film containing optimum level of carrageenan (1.5%), glycerol (14%) and A. vera (15%) showed highest antioxidant and antimicrobial potential. Products packaged in AE (15%) film containing 15% A. vera extract showed significantly (p
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development of bioactive edible film using phytochemicals from aloe vera for improved microbial and lipid oxidative stability of Frozen Dairy Products
Food and Bioprocess Technology, 2021Co-Authors: Kanika Mahajan, Sunil Kumar, Z F Bhat, Zahra Naqvi, Reshan JayawardenaAbstract:The aim of the present study was to develop an Aloe vera–based bioactive edible film for improved lipid oxidative and microbial stability of Frozen Dairy Products. Fig enriched kulfi was used as a model system and developed using different levels of fig powder viz. 0% (control), 2% (T1), 3% (T2), and 4% (T3). Addition of fig powder significantly (p < 0.05) increased the antioxidant capacity (2-2-azinobis-3ethylbenthiazoline-6-sulphonic acid and 1, 1-diphenyl-2-picrylhydrazyl radical scavenging activity, total phenolic content), melting resistance (up to 16%), crude fibre content (up to 183%), and the hardness (N) of the product. Highest scores were observed for T2 Products for all sensory attributes. The T2 Products were packaged in an edible film containing 15% A. vera extract (AE (15%)) and stored at − 18 ± 1 °C. The samples were taken on 0, 45, 90, 135, and 180th day and evaluated for storage stability. The A. vera extract enhanced antioxidant capacity and antimicrobial properties of the film against E. coli. Products packaged in AE (15%) film showed significantly (p < 0.05) lower values for TBARS (mg malondialdehyde/kg), free fatty acids (FFA, % oleic acid), peroxide value (meq/kg), and microbial counts (total plate, psychrophilic and yeast/mould, log10 cfu/g) compared to control samples (without film) during storage. The mean values for TBARS, FFA, total plate, and yeast/mould count on 180th day for AE (15%) packaged/control samples were 0.618/1.00, 0.478/0.806, 4.09/5.95, and 1.64/2.39, respectively. The developed film significantly improved the storage stability of kulfi and can be used for improving the storage quality of Frozen Dairy Products.
Zahra Naqvi - One of the best experts on this subject based on the ideXlab platform.
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functionalization of carrageenan based edible film using aloe vera for improved lipid oxidative and microbial stability of Frozen Dairy Products
Food bioscience, 2021Co-Authors: Kanika Mahajan, Sunil Kumar, Z F Bhat, Zahra Naqvi, Tanyaradzwa E Mungure, Ala El Din A BekhitAbstract:Abstract The aim of the present study was to standardize, characterize and evaluate the efficacy of an A. vera-based edible film developed for improved microbial and lipid oxidative stability of Frozen Dairy Products. Kulfi, a popular Indian ice cream, was used as a model system. The film was standardized using different levels of carrageenan (1.0, 1.5 and 2.0%), glycerol (12, 14 and 18%) and A. vera extract (9, 12 and 15%). Addition of A. vera increased the thickness (mm) and density (g/ml) whereas decreased the water vapor transmission rate (mg/m2t), transmittance (%) and lightness (L*) values of the film. A. vera extract increased the antioxidant capacity of the film and imparted antimicrobial properties against E. coli. The film containing optimum level of carrageenan (1.5%), glycerol (14%) and A. vera (15%) showed highest antioxidant and antimicrobial potential. Products packaged in AE (15%) film containing 15% A. vera extract showed significantly (p
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development of bioactive edible film using phytochemicals from aloe vera for improved microbial and lipid oxidative stability of Frozen Dairy Products
Food and Bioprocess Technology, 2021Co-Authors: Kanika Mahajan, Sunil Kumar, Z F Bhat, Zahra Naqvi, Reshan JayawardenaAbstract:The aim of the present study was to develop an Aloe vera–based bioactive edible film for improved lipid oxidative and microbial stability of Frozen Dairy Products. Fig enriched kulfi was used as a model system and developed using different levels of fig powder viz. 0% (control), 2% (T1), 3% (T2), and 4% (T3). Addition of fig powder significantly (p < 0.05) increased the antioxidant capacity (2-2-azinobis-3ethylbenthiazoline-6-sulphonic acid and 1, 1-diphenyl-2-picrylhydrazyl radical scavenging activity, total phenolic content), melting resistance (up to 16%), crude fibre content (up to 183%), and the hardness (N) of the product. Highest scores were observed for T2 Products for all sensory attributes. The T2 Products were packaged in an edible film containing 15% A. vera extract (AE (15%)) and stored at − 18 ± 1 °C. The samples were taken on 0, 45, 90, 135, and 180th day and evaluated for storage stability. The A. vera extract enhanced antioxidant capacity and antimicrobial properties of the film against E. coli. Products packaged in AE (15%) film showed significantly (p < 0.05) lower values for TBARS (mg malondialdehyde/kg), free fatty acids (FFA, % oleic acid), peroxide value (meq/kg), and microbial counts (total plate, psychrophilic and yeast/mould, log10 cfu/g) compared to control samples (without film) during storage. The mean values for TBARS, FFA, total plate, and yeast/mould count on 180th day for AE (15%) packaged/control samples were 0.618/1.00, 0.478/0.806, 4.09/5.95, and 1.64/2.39, respectively. The developed film significantly improved the storage stability of kulfi and can be used for improving the storage quality of Frozen Dairy Products.
Sunil Kumar - One of the best experts on this subject based on the ideXlab platform.
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functionalization of carrageenan based edible film using aloe vera for improved lipid oxidative and microbial stability of Frozen Dairy Products
Food bioscience, 2021Co-Authors: Kanika Mahajan, Sunil Kumar, Z F Bhat, Zahra Naqvi, Tanyaradzwa E Mungure, Ala El Din A BekhitAbstract:Abstract The aim of the present study was to standardize, characterize and evaluate the efficacy of an A. vera-based edible film developed for improved microbial and lipid oxidative stability of Frozen Dairy Products. Kulfi, a popular Indian ice cream, was used as a model system. The film was standardized using different levels of carrageenan (1.0, 1.5 and 2.0%), glycerol (12, 14 and 18%) and A. vera extract (9, 12 and 15%). Addition of A. vera increased the thickness (mm) and density (g/ml) whereas decreased the water vapor transmission rate (mg/m2t), transmittance (%) and lightness (L*) values of the film. A. vera extract increased the antioxidant capacity of the film and imparted antimicrobial properties against E. coli. The film containing optimum level of carrageenan (1.5%), glycerol (14%) and A. vera (15%) showed highest antioxidant and antimicrobial potential. Products packaged in AE (15%) film containing 15% A. vera extract showed significantly (p
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development of bioactive edible film using phytochemicals from aloe vera for improved microbial and lipid oxidative stability of Frozen Dairy Products
Food and Bioprocess Technology, 2021Co-Authors: Kanika Mahajan, Sunil Kumar, Z F Bhat, Zahra Naqvi, Reshan JayawardenaAbstract:The aim of the present study was to develop an Aloe vera–based bioactive edible film for improved lipid oxidative and microbial stability of Frozen Dairy Products. Fig enriched kulfi was used as a model system and developed using different levels of fig powder viz. 0% (control), 2% (T1), 3% (T2), and 4% (T3). Addition of fig powder significantly (p < 0.05) increased the antioxidant capacity (2-2-azinobis-3ethylbenthiazoline-6-sulphonic acid and 1, 1-diphenyl-2-picrylhydrazyl radical scavenging activity, total phenolic content), melting resistance (up to 16%), crude fibre content (up to 183%), and the hardness (N) of the product. Highest scores were observed for T2 Products for all sensory attributes. The T2 Products were packaged in an edible film containing 15% A. vera extract (AE (15%)) and stored at − 18 ± 1 °C. The samples were taken on 0, 45, 90, 135, and 180th day and evaluated for storage stability. The A. vera extract enhanced antioxidant capacity and antimicrobial properties of the film against E. coli. Products packaged in AE (15%) film showed significantly (p < 0.05) lower values for TBARS (mg malondialdehyde/kg), free fatty acids (FFA, % oleic acid), peroxide value (meq/kg), and microbial counts (total plate, psychrophilic and yeast/mould, log10 cfu/g) compared to control samples (without film) during storage. The mean values for TBARS, FFA, total plate, and yeast/mould count on 180th day for AE (15%) packaged/control samples were 0.618/1.00, 0.478/0.806, 4.09/5.95, and 1.64/2.39, respectively. The developed film significantly improved the storage stability of kulfi and can be used for improving the storage quality of Frozen Dairy Products.
Reshan Jayawardena - One of the best experts on this subject based on the ideXlab platform.
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development of bioactive edible film using phytochemicals from aloe vera for improved microbial and lipid oxidative stability of Frozen Dairy Products
Food and Bioprocess Technology, 2021Co-Authors: Kanika Mahajan, Sunil Kumar, Z F Bhat, Zahra Naqvi, Reshan JayawardenaAbstract:The aim of the present study was to develop an Aloe vera–based bioactive edible film for improved lipid oxidative and microbial stability of Frozen Dairy Products. Fig enriched kulfi was used as a model system and developed using different levels of fig powder viz. 0% (control), 2% (T1), 3% (T2), and 4% (T3). Addition of fig powder significantly (p < 0.05) increased the antioxidant capacity (2-2-azinobis-3ethylbenthiazoline-6-sulphonic acid and 1, 1-diphenyl-2-picrylhydrazyl radical scavenging activity, total phenolic content), melting resistance (up to 16%), crude fibre content (up to 183%), and the hardness (N) of the product. Highest scores were observed for T2 Products for all sensory attributes. The T2 Products were packaged in an edible film containing 15% A. vera extract (AE (15%)) and stored at − 18 ± 1 °C. The samples were taken on 0, 45, 90, 135, and 180th day and evaluated for storage stability. The A. vera extract enhanced antioxidant capacity and antimicrobial properties of the film against E. coli. Products packaged in AE (15%) film showed significantly (p < 0.05) lower values for TBARS (mg malondialdehyde/kg), free fatty acids (FFA, % oleic acid), peroxide value (meq/kg), and microbial counts (total plate, psychrophilic and yeast/mould, log10 cfu/g) compared to control samples (without film) during storage. The mean values for TBARS, FFA, total plate, and yeast/mould count on 180th day for AE (15%) packaged/control samples were 0.618/1.00, 0.478/0.806, 4.09/5.95, and 1.64/2.39, respectively. The developed film significantly improved the storage stability of kulfi and can be used for improving the storage quality of Frozen Dairy Products.
