Physicochemical properties of vacuum packaged snake fruits in the presence of olive leave extract

Abstract

This research was done to investigate the effectiveness of the presence of olive leaf extract in vacuum packaging in maintaining the physicochemical properties of fresh-cut snake fruit under ambient temperature. The snake fruits were vacuum packaged in the presence of 3% (v/w) olive leave extract (OLE) and stored in room temperature for 8 days of storage. The physicochemical properties including color changes, firmness, and total dissolved solid (TDS) were observed. The results indicated that addition olive leaves extract in vacuum packaging gave the best result by inhibiting color changes by declining in total color difference by 10.88, BI 5.08, absorbance 2.750 Ǻ declining in hardness by 14.61% and lowest TDS level. As an alternative method of storing fresh-cut snake fruit under ambient conditions, vacuum packaging containing olive leave extract can be used.

Microalgae Proteins as Sustainable Ingredients in Novel Foods: Recent Developments and Challenges

“…Cassava products enriched with microalgae allowed the formulation of inexpensive gluten-free food products with an excellent nutritional profile. Successful outcomes were obtained with cassava doughnuts [116], cassava cakes [117], desserts [118], and noodles [119].…”

“…Overall, existing studies on the use of microalgae as food ingredients for the formulation of high-protein foods present tremendous opportunities to generate several types of food items, from baked goods to dairy products, with enhanced physicochemical and nutritional properties. Gluten-free pasta Spirulina platensis Products 2% Arthrospira platensis had consumer acceptance [113] No significant change in pasta texture caused by the addition of microalgae Higher protein and antioxidant content Mocaf noodles Spirulina platensis More chewy, dense, and not easily broken noodle [119] Pasta Chlorella sorokiniana Appearance of fish flavor when more than 5% C. sorokiniana was added [112] High in protein and PUFA High antioxidant content Whole wheat Pasta Himanthalia elongata and Spirulina…”