Outstanding Approach to Enhance the Safety of Ready-to-Eat Rice and Extend the Refrigerated Preservation

Abstract

Rice is a broad-spectrum meal consumed annually in large amounts. Ready-to-eat rice is a member of dishes with a high risk of contamination. The present study aimed to increase the safety and shelflife of ready-to-eat rice during temporary storage. To prepare a mixture for extraction, three spices were chosen ginger: thyme:coriander (1:2:1). Two types of extract were prepared, aromatic and water extracts. The bioactive aromatic extract was preserved by encapsulation using chitosan nanoparticle preparation, while water extracts were prepared by warm diffusion. The aromatic extract possessed volatiles with antimicrobial features, including α-pinene, cymene, camphor, 1, 8 cineol, and limonene. The results expressed the extracts’ better antifungal and antibacterial effect, with a distinguishing aromatic one. Water extract was recorded as being rich in phenolic and flavonoids, like Salysilic, p-hydroxybenzoic acid, ferulic, Luteolin 7 glucoside, and quercitin. These molecules play functionality for microbial inhibition in the simulated media. Ready-to-eat rice shelflife was extended by applying the aromatic extract of the encapsulated mixture at the late stage of cooking and before packaging. It can preserve the samples for up to five days at room temperature and up to eight days of refrigerator storage (8 °C). However, water extract had lower activity as antibacterial and antifungal than the aromatic one. Again, water extract activity reduces fungal citrinin secretion by low efficiency more than the aromatic extract. These results recommended the addition of aromatic extract to the ready-to-eat rice meals as a final additive just before packaging.

A comparative study of antioxidative, antimicrobial, and anticancer activities of ginger and lemon peel extracts

“…These results are similar to those of He et al [36], who reported that chlorogenic, caffeic, and ferulic acid in citrus peels ranged from 8.8 to18.7, 4.5 to 29.9, and 14.4 to 97.8 μg/g, respectively, as well as, lemon peel contained higher amounts of ferulic, p-coumaric and caffeic acids (44.9, 34.9 and 14.2 mg/100 g, respectively) [37]. Otherwise, these results are similar to those of Albaridi et al [38], who said that the phenolic acids contents of the water extract of ginger:thyme: coriander mixture using HPLC were chlorogenic, ferulic acids, coumarin, and salicylic acid) (48.63, 225.71, 31.5, and 907.16 mg/100g, respectively). As shown in Table 1, the concentration of phenolic compounds was significantly greater in ethanol extracts than in aqueous extracts; this difference can be attributed to the greater polarity of ethanol, which increases extraction capabilities, yielding more phytochemicals and active constituents from the basic materials [39].…”

Impact of some natural extracts on rooting performance of coratina olive cuttings

“…While, 80% acetone recommended for total phenolic compounds from turmeric, torch ginger and lemon grass compared to 80% acetone, 80% ethanol. Also, water can be extract phenolic compounds (WHANGSOMNUEK et al, 2018;ALBARIDI et al,2022). From the previous results it can be observed that vinegar and ethanol as a solvent were more efficient than water as a solvent to increase the efficiency of extracting the active compounds from the natural materials responsible for rooting.…”

“…From the previous results it can be observed that vinegar and ethanol as a solvent were more efficient than water as a solvent to increase the efficiency of extracting the active compounds from the natural materials responsible for rooting. Ethanol more use in extracting chemical compounds and solvent for many chemical compounds such as phenols (WHANGSOMNUEK et al, 2018); ALBARIDI et al, 2022) and sugars (DUBOIS et al, 1956).…”

“…It used to extract many chemical compounds and dissolve phenols (GHASEMZADEH et al, 2010). Water is frequently used as a solvent in different previous researches (MOHAMMED, 2021;MUSTAFA et al, 2021;ALBARIDI et al, 2022) while, ethanol as solvent has little attention (MOHAMMED, 2021;ALI et al, 2022). On the contrary, there is no information about vinegar as solvent for some natural substances like moringa, willow, ginger, licorice, cinnamon, bread yeast, garlic and humic acid which some of them which are extracted with water or vinegar may use in organic farm in the future.…”

“…More recently, stated that, the important role of phenolic compounds in adventitious root formation in some olive cuttings (Grappolo 541, Ascolano 315, Santa Catalina, and Maria da F´e) resulted from their presence in the cambial region, since phenolic compounds have close relationships with enzymes related to auxin metabolism and transport (MARTINS et al, 2022). For the content of natural extract of phenols which stimulate root formation, it can be found that Ginger is richest natural substances by containing 4 compounds: chlorogenic (WHANGSOMNUEK et al, 2018), Quercetin (GHASEMZADEH et al, 2010SEPAHPOUR et al, 2018;GHASEMZADEH et al, 2010) Luteolin 7 glucoside, and quercitin (ALBARIDI et al, 2022) and rutin (GHASEMZADEH et al, 2010). Also, cinnamon contains 3 compounds chlorogenic acid (NGUYEN; STAMPER) quercetin and rutin (JAYAPRAKASHA et al, 2006).…”