The Experts below are selected from a list of 60 Experts worldwide ranked by ideXlab platform
S Juglal - One of the best experts on this subject based on the ideXlab platform.
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Spice Oils for the control of co occurring mycotoxin producing fungi
Journal of Food Protection, 2002Co-Authors: S Juglal, Roshini Govinden, Bharti OdhavAbstract:The effect of nine different Oils was evaluated on the growth of Aspergillus parasiticus and Fusarium moniliforme. The experimental design to examine the inhibition of mycotoxins involved the incorporation of each of seven Oils into broth and patty cultures. The fungal mycotoxin was identified by high-pressure liquid chromatography. Clove oil (eugenol) was the most inhibitory to the growth of A. parasiticus and F. moniliforme, followed by cinnamon (cinnamic aldehyde), oregano (thymol and carvacol) and mace Oils (myristin). Neem and eucalyptus oil (cineole) did not affect fungal growth. The feasibility of implementing the results of this study to control mycotoxin toxicity was examined by costoring whole and ground cloves with mycotoxin-infected grain. Addition of both whole and ground cloves markedly reduced the aflatoxin contamination of the grain. These results clearly suggest that commonly occurring mycotoxigenic fungi can be controlled with clove oil (eugenol), thus Spice oil successfully inhibited the growth of A. parasiticus and F. moniliforme, regulated the production of fumonisins, and prevented the formation of aflatoxins. The social implication of this finding is that rural communities can prevent the formation of fungal toxins in contaminated grain by simple measures. Dans cette etude, l'effet de 9 huiles d'epices sur la multiplication de moisissures produisant de l'aflatoxine et de la fumonisine (Aspergillus parasiticus et Fusarium monoliforme) est evalue par la methode de recouvrement en gelose. L'huile de clou de girofle (eugenol) est la plus efficace pour l'inhibition de A. parasiticus et F. monoliforme, suivie de la cannelle (aldehyde cinnamique), l'origan (thymol et carcvacrol) et muscade (myristine).
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the potential of Spice Oils in the control of mycotoxin producing fungi
2000Co-Authors: S JuglalAbstract:Submitted in fulfillment of the requirements for the Degree of Master of Technology: Biological Sciences at Technikon Natal, 2000.
M Sukumar - One of the best experts on this subject based on the ideXlab platform.
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potential application of corn starch edible films with Spice essential Oils for the shelf life extension of red meat
Journal of Applied Microbiology, 2015Co-Authors: Radha K Krishnan, S Babuskin, K R Rakhavan, R Tharavin, Azhagu Saravana P Babu, M Sivarajan, M SukumarAbstract:AIM: To investigate the effect of corn starch (CS) edible films with Spice Oils on the stability of raw beef during refrigerated storage. METHODS AND RESULTS: The antimicrobial properties of corn starch films containing 0-4·0% (w/v) ratios of clove (CL) and cinnamon (CI) essential Oils (EOs) were tested against seven meat spoilage organisms by zone inhibition test. Effects of CS films containing 3% CL or CI or a mixture of CL + CI were also tested in raw beef stored at 4°C. Meat samples were analysed for pH, microbial counts, colour values and Thiobarbituric acid reactive substances (TBARS) values for a period of 15 days. CS films with CL + CI resulted in a significant reduction in microbial populations in the meat samples and also improved meat colour stability at the end of storage period. CONCLUSIONS: The incorporation of Spice EOs in CS films may provide antimicrobial and antioxidant activities that could improve the stability of raw meat. SIGNIFICANCE AND IMPACT OF THE STUDY: Results from this study may be applied in meat industries as an additional barrier to control microbial spoilage as well as lipid oxidation in meat products.
Bharti Odhav - One of the best experts on this subject based on the ideXlab platform.
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Spice Oils for the control of co occurring mycotoxin producing fungi
Journal of Food Protection, 2002Co-Authors: S Juglal, Roshini Govinden, Bharti OdhavAbstract:The effect of nine different Oils was evaluated on the growth of Aspergillus parasiticus and Fusarium moniliforme. The experimental design to examine the inhibition of mycotoxins involved the incorporation of each of seven Oils into broth and patty cultures. The fungal mycotoxin was identified by high-pressure liquid chromatography. Clove oil (eugenol) was the most inhibitory to the growth of A. parasiticus and F. moniliforme, followed by cinnamon (cinnamic aldehyde), oregano (thymol and carvacol) and mace Oils (myristin). Neem and eucalyptus oil (cineole) did not affect fungal growth. The feasibility of implementing the results of this study to control mycotoxin toxicity was examined by costoring whole and ground cloves with mycotoxin-infected grain. Addition of both whole and ground cloves markedly reduced the aflatoxin contamination of the grain. These results clearly suggest that commonly occurring mycotoxigenic fungi can be controlled with clove oil (eugenol), thus Spice oil successfully inhibited the growth of A. parasiticus and F. moniliforme, regulated the production of fumonisins, and prevented the formation of aflatoxins. The social implication of this finding is that rural communities can prevent the formation of fungal toxins in contaminated grain by simple measures. Dans cette etude, l'effet de 9 huiles d'epices sur la multiplication de moisissures produisant de l'aflatoxine et de la fumonisine (Aspergillus parasiticus et Fusarium monoliforme) est evalue par la methode de recouvrement en gelose. L'huile de clou de girofle (eugenol) est la plus efficace pour l'inhibition de A. parasiticus et F. monoliforme, suivie de la cannelle (aldehyde cinnamique), l'origan (thymol et carcvacrol) et muscade (myristine).
H B Sowbhagya - One of the best experts on this subject based on the ideXlab platform.
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Nanoencapsulation of Spice Oils
Soft Chemistry and Food Fermentation, 2017Co-Authors: H B SowbhagyaAbstract:The growing interest in the development of nanoencapsulated particles for food applications has brought the attention of researchers toward bioactive (BA) compounds present in Spices (turmeric, clove, cinnamon, cardamom, vanilla); fruits (strawberry, orange); and herbs (mint, etc.). Nanoencapsulation is an important process to encapsulate the lipophilic BA compounds within a shell with a diameter of “nano” range (
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nanoencapsulation of Spice Oils
Soft Chemistry and Food Fermentation, 2017Co-Authors: H B SowbhagyaAbstract:The growing interest in the development of nanoencapsulated particles for food applications has brought the attention of researchers toward bioactive (BA) compounds present in Spices (turmeric, clove, cinnamon, cardamom, vanilla); fruits (strawberry, orange); and herbs (mint, etc.). Nanoencapsulation is an important process to encapsulate the lipophilic BA compounds within a shell with a diameter of “nano” range (<100 nm). The flavoring BA compounds possess high sensory, biological, and pharmaceutical properties with limited stability against different environmental or biological conditions for their highly volatile and chemically labile nature. The nanoencapsulation imparts stability to aromatic BA compounds against thermal and/or photo degradation and harsh biological conditions, and allows the gradual release of the core material at the targeted site. The flavoring and aromatic compounds have a wide range of applications in the food and beverage, pharmaceutical, cosmetics, and perfume industries, depending on the site of use (i.e., water, mouth, skin, air, etc.). Encapsulation helps mask the odor of a flavorant while maintaining its flavor profile and pungency (e.g., piperine, capsaicin for use as a nutraceutical). Various techniques (e.g., solvent precipitation with different nonionic surfactants, liquid–liquid dispersion, ionic gelation, high-pressure homogenization, sonication, emulsification, etc.) have been explored to develop nanoparticles of Spice Oils with higher retention of flavor and aroma. The present chapter is an overview of literature on nanoencapsulation of Spice Oils and its influence on their biological activities.
Radha K Krishnan - One of the best experts on this subject based on the ideXlab platform.
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potential application of corn starch edible films with Spice essential Oils for the shelf life extension of red meat
Journal of Applied Microbiology, 2015Co-Authors: Radha K Krishnan, S Babuskin, K R Rakhavan, R Tharavin, Azhagu Saravana P Babu, M Sivarajan, M SukumarAbstract:AIM: To investigate the effect of corn starch (CS) edible films with Spice Oils on the stability of raw beef during refrigerated storage. METHODS AND RESULTS: The antimicrobial properties of corn starch films containing 0-4·0% (w/v) ratios of clove (CL) and cinnamon (CI) essential Oils (EOs) were tested against seven meat spoilage organisms by zone inhibition test. Effects of CS films containing 3% CL or CI or a mixture of CL + CI were also tested in raw beef stored at 4°C. Meat samples were analysed for pH, microbial counts, colour values and Thiobarbituric acid reactive substances (TBARS) values for a period of 15 days. CS films with CL + CI resulted in a significant reduction in microbial populations in the meat samples and also improved meat colour stability at the end of storage period. CONCLUSIONS: The incorporation of Spice EOs in CS films may provide antimicrobial and antioxidant activities that could improve the stability of raw meat. SIGNIFICANCE AND IMPACT OF THE STUDY: Results from this study may be applied in meat industries as an additional barrier to control microbial spoilage as well as lipid oxidation in meat products.