Effect of Turmeric and Aloe Vera Extract on Shelf-Life of Goat and Buffalo Admixture Milk Paneer during Refrigeration Storage

Abstract

The present study was undertaken to evaluate efficacy of turmeric and aloe vera extract in extending shelf life of goat milk paneer. The paneer was made by admixing goat milk and buffalo milk in the ratio of 60:40 so as to achieve a standard fat 4.5%. The treatment group, T1, was made by adding 5 mL/100 mL (v/v) of turmeric extract in heated milk before coagulation. Similarly, 5 mL/100 mL (v/v) aloe vera extract was added to heated milk for group T2 while T3 was prepared by adding both turmeric extract 5 mL/100 mL (v/v) and aloe vera extract 5 mL/100 mL (v/v), and the control was made without any additive. The extracts before incorporation were assessed for their antioxidant and antimicrobial potential by analysing total phenolic content, ABTS and DPPH percent inhibition and zone of inhibition. The developed paneer samples were evaluated for physico-chemical, oxidative and microbiological changes, and sensory attributes during storage at refrigeration temperature for ten days. The results revealed that paneer prepared with addition of extracts significantly (p < 0.05) suppressed physico-chemical deterioration. Significantly (p < 0.05) lower peroxide value, TBARS, FFA and microbial counts were noticed in T3 than T1, T2 and the control. The sensory attributes were also better (p < 0.05) maintained in T3 during storage. The results concluded that the combination of turmeric and aloe vera extract significantly improves the shelf life of paneer under refrigeration storage and these might be used as phyto-preservatives in paneer.

Effect of incorporation of “Licorice powder” on storage stability of curd balls at refrigeration temperature

“…Studies reported that licorice has a number of compounds, primarily glycyrrhizin, triterpene, saponins and phenolics, which have antioxidant and immune-regulatory potential (Aslam et al, 2020). Similar increase in TBARS values was also observed by Umaraw et al (2022) in goat and buffalo milk paneer.…”

“…The decrease in the sensory attributes of curd balls might be due to the oxidative and microbial deterioration of the lipid and protein molecules. Similarly, labneh incorporated with licorice extract was rated well by sensory panelists (Al-Turki et al, 2008), and in goat-buffalo admixture milk paneer added with turmeric and aloe vera (Umaraw et al, 2022).…”

“…Phytopreservatives have antimicrobial properties because they break cellular membrane and disrupt biosynthesis pathway of pathogenic organisms. And they also have antioxidant property and protect organoleptic qualities of the product (Ponce et al, 2006;Umaraw et al, 2022).…”

“…And they also have antioxidant property and protect organoleptic qualities of the product (Ponce et al. , 2006; Umaraw et al. , 2022).…”

Effect of Mushroom Extract on Storage Stability of Chevon Nuggets at Refrigerated Temperature

“…Similarly, [23] reported significantly lower aerobic plate counts in frankfurters added with 1-1.2% shiitake mushroom powder, while [24] observed significant antimicrobial effect of shiitake stipe extract in fermented sausages against E coli. Phtyocompounds such as phenolic acids, flavonoids, guggulsterones, [25,26]. Significantly higher values in SPC and psychrophile count was observed from day 9 in the control than treatments, while a significant difference in coliform and yeast and mould count was observed on the last day.…”