Gultaj Hussain1, Abdur Rahman1*, Tariq Hussain2, Siraj Uddin1, Tariq Ali3
E-mail | abdur_rahman@aup.edu.pk
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
... shelf life in a natural preservative dependence were observed in the fillets. Generally all the test parameters, such as microbiological, physicochemical as well as the lowest mean values were identified in the coatings of the fillets with turmeric and cardamom (p<0.05). Control and quinoa groups resulted in increased number of bacteria and chemical values compared to other treatment groups (p<0.05). The turmeric coating also results in increased protei...
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 ...
Muhammad Ahsan1*, Aneela Ramzan1, Muhammad Nafees1, Adnan Younis2, Muhammad Amin1, Gulzar Akhtar3, Khansa Saleem1 and Azka Sabeeh1
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...
Nabila Khan1, Imran Ahmad2 and Muhammad Bilal Sadiq1*
... ingredient, and natural preservative.
... 
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...
Hira Jabbin1, Muhammad Arshad1*, Naunain Mehmood1, Wardah Hassan1, Syed Zakir Hussain Shah2 and Farzana Siddique3
...hitosan which is natural preservative having antimicrobial properties. In present study, the effectiveness of chitosan coatings as natural preservative was assessed on rancidity development and quality changes in mori fillets during 28 days of storage. The control and chitosan coated samples were analyzed periodically at intervals of 7 days, for determination of pH, water holding capacity, water extractable proteins, salt ex...
Sayed H. Al Habty1, Dina N.Ali2*
...actoferrin (LF) as a bio preservative for yogurt. 150 dairy product samples from yogurt, ice cream and Damietta cheese (50 for each) were collected from Assiut city, Egypt. Antimicrobial susceptibility against antibiotics commonly utilized in human and animals was tried using the disc diffusion method; PCR was applied on (MDR) S. aureus isolates for discovering of blaz, mecA and VanA genes. 38% of yogurt samples had the highest prevalence of S.aureus followed ...
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...
Mansoor Ayoob1, Atta Hussain Shah1, Zaheer Ahmed Nizamani2, Muhammad Faisal Ayoob2,3*, Deepesh Kumar Bhuptani1,5 and Abdul Sattar Baloch4
...oney served as a natural preservative to reduce the lipid oxidation and microbial numbers due to its antimicrobial and antioxidative attributes. Hence, it prolongs the shelf life of beef meat without having any adverse effects on its quality....
Eman M. Abdelhady1, Nader Y. Mostafa1, Mohammed A. El-Magd2* and Ghada A. Kirrella1
... be used as healthy food preservative alternatives 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 o...
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
...teriocins are natural biopreservative from lactic acid bacteria. This study is conducted to obtain a proper concentration of bacteriocin to preserve the fishballs and extend their shelf-life without compromising on quality. In a randomized design, five different concentrations of bacteriocins were used. The treatments in this study were the addition of the bacteriocin concentration, namely B1 (0%), B2 (0.15%), B3 (0.3%), B4 (0.45%), and B5 (0.6%). Samples were...
