Pomegranate (Punica granatum) rind extract as a novel preservative in cheese

Mahajan, Deepak; Bhat, Zuhaib F.; Kumar, Sunil

doi:10.1016/j.fbio.2015.07.005

Cited by 67 publications

(38 citation statements)

References 25 publications

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“…such occurrence have been reported to affect the flavour of meat products during storage (Mahajan, Bhat, & Kumar, 2015). Higher overall acceptability scores of the products might be reflective of other sensory parameters like colour, flavour, juiciness and texture.…”

Section: Accepted Manuscriptmentioning

confidence: 96%

The effects of bioactive edible film containing Terminalia arjuna on the stability of some quality attributes of chevon sausages

Kalem¹,

Bhat

Kumar

et al. 2018

Meat Science

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The aim of this study was to assess the effectiveness of calcium alginate edible films incorporated with Terminalia arjuna on the lipid oxidative stability and storage quality of chevon sausages. Chevon sausages were aerobically packaged in the edible films containing different concentrations of T. arjuna viz. T (0.0%), T (0.50%) and T (1.0%) and were stored under refrigerated (4±1 °C) conditions. A significant improvement was observed in the lipid oxidative stability and microbial quality of the products. Products packaged in T and T films exhibited significantly (P < 0.05) lower values for TBARS (mg malonaldehyde/kg), microbial counts (log cfu/g) and FFA (% oleic acid). Higher (P < 0.05) sensory scores were also observed for the products packaged in T and T films. This study shows that application of a bioactive edible film incorporated with T. arjuna is an effective strategy in retarding the lipid oxidation and storage changes in meat products.

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Section: Accepted Manuscriptmentioning

confidence: 96%

The effects of bioactive edible film containing Terminalia arjuna on the stability of some quality attributes of chevon sausages

Kalem¹,

Bhat

Kumar

et al. 2018

Meat Science

Self Cite

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“…This extract is mainly used to increase the antioxidant activity of the products, as well as their storage shelf life [100,101]. In addition, it has been used in cheese production and has resulted in improved lipid oxidative stability and storage quality [99]. However, the addition of this extract may lead to negative alterations of the sensory characteristics of the products, mainly due to its high astringency and bitterness [101].…”

Section: Product Effect Referencesmentioning

confidence: 99%

Food Applications and Potential Health Benefits of Pomegranate and its Derivatives

Kandylis

Kokkinomagoulos

2020

Foods

185

112

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Pomegranate (Punica granatum L.) is an ancient fruit that is particularly cultivated in west Asia, though it is also cultivated in the Mediterranean region and other parts of the world. Since ancient years, its consumption has been associated with numerous health benefits. In recent years, several in vitro and in vivo studies have revealed its beneficial physiological activities, especially its antioxidative, antimicrobial and anti-inflammatory properties. Furthermore, human-based studies have shown promising results and have indicated pomegranate potential as a protective agent of several diseases. Following that trend and the food industry’s demand for antioxidants and antimicrobials from natural sources, the application of pomegranate and its extracts (mainly as antioxidants and antimicrobials), has been studied extensively in different types of food products with satisfactory results. This review aims to present all the recent studies and trends in the applications of pomegranate in the food industry and how these trends have affected product’s physicochemical characteristics and shelf-life. In addition, recent in vitro and in vivo studies are presented in order to reveal pomegranate’s potential in the treatment of several diseases.

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“…Extracts from pomegranate displayed no toxic effects against S. aureus, Aspergillus niger and significantly lower parameters against E. coli, K. pneumoniae, S. typhimurium (Hayouni et al, 2011). Extract of the skin of pomegranade improves oxidative stability and quality of preserving cheese and can be used as a natural preservative of cheese products (Mahajan et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Antimicrobial activity of 50 plant extracts

et al. 2019

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Antibacterial activity of plants is a subject of interest in the search for new antibiotics and fungicidal preparations. This article analyzes the effectiveness of the action of extracts of plants on microorganisms: six species of bacteria (Salmonella typhimurium, Listeria monocytogenes, Escherichia coli, Klebsiella pneumoniae, Corynebacterium xerosis, Proteus vulgaris) and one fungus (Candida albicans). For the assay, we used herbal material of 50 species (seeds, grass, shoots, leaves, compound fruit, peel) obtained at different periods of the growing season. We studied Levisticum officinale, Petroselinum crispum, Nerium oleander, Vinca minor, Eleutherococcus senticosus, E. sieboldianus, Yucca filamentosa, Artemisia annua, Echinacea purpurea, Matricaria recutita, Tanacetum vulgare, Betula pendula, Corylus avellana, Buxus sempervirens, Humulus lupulus, Crassula ovata, Bryophyllum daigremontianum, Juniperus communis, Platycladus orientalis, Cycas revoluta, Calluna vulgaris, Rhododendron ferrugineum, Ceratonia siliqua, Trigonella foenum-graecum, Ribes nigrum, Phellinus tuberculosus, Lavandula angustifolia, Melissa officinalis, Monarda fistulosa, Origanum vulgare, Salvia sclarea, Laurus nobilis, Punica granatum, Hibiscus rosa-sinensis, Menispermum dauricum, Ficus benjamina, Morus alba, Paeonia suffruticosa, Picea abies, Adonis vernalis, Amelanchier ovalis, Prunus armeniaca, Crataegus monogyna, Citrus sinensis, Salix babylonica, Bergenia crassifolia, Schisandra chinensis, Taxus baccata and Xanthoria parietina. The alcohol tincture was filtered with sterile multi-layer gauze disc filters. Before the discs were put on the surface of agar with inoculation of the corresponding culture, they were dried in a sterile laminar box under ultraviolet rays. Antibacterial activity of various tinctures was determined by the disk diffusion method in agar with the measurement of the diameter of the growth suppression zone of the culture using a template ruler. Maximum inhibiting effect was achieved for Punica granatum on K. рneumonia, L. monocytogenes, S. typhimurium, P. vulgaris, C. хerosis and E. сoli, Lavandula angustifolia – on P. vulgaris, K. рneumonia and S. typhimurium, Echinacea purpurea – on C. аlbicans, E. сoli, P. vulgaris, K. рneumonia, Bergenia crassifolia – on P. vulgaris, K. pneumonia and S. typhimurium.

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Pomegranate (Punica granatum) rind extract as a novel preservative in cheese

Cited by 67 publications

References 25 publications

The effects of bioactive edible film containing Terminalia arjuna on the stability of some quality attributes of chevon sausages

The effects of bioactive edible film containing Terminalia arjuna on the stability of some quality attributes of chevon sausages

Food Applications and Potential Health Benefits of Pomegranate and its Derivatives

Antimicrobial activity of 50 plant extracts

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