Soymilk Preservation Using Extracts Of Cloves (Syzygium Aromaticum Myrtaceae) And Guinea-Pepper (Xylopia Aethiopica Annonaceae).

Kabiru, Y. A

doi:10.9790/3008-0354450

Cited by 3 publications

(5 citation statements)

References 16 publications

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“…Although ginger and clove resulted in decrease in microbial counts as compared to the control, the combination of the two showed higher efficacy than the single spices and extended the shelf life of soymilk for 13 days thus indicating synergistic action of the two extracts. This concurs with the work of Kabiru et al (2012), they reported that the combined effect of clove and Guineapepper exert more preservative action on soymilk sample as compared to single application of the spices in soymilk samples. Edward (2012) and Mbajiuka et al (2014) have also reported similar synergistic effects of ginger and garlic in extending the shelf life of "kunun-zaki" and" burukutu" respectively.…”

Section: Discussionsupporting

confidence: 92%

“…The inability of the ginger, clove and a combination of ginger-clove extract to completely inhibit fungal and bacterial growth might be due to the low concentration of the extracts used, as higher concentrations of plant extracts were required before antimicrobial properties were observed (Kabiru et al, 2012). In addition, it was observed that many spices have the ability to inhibit microbial growth in food than in culture media (Shelef, 1983).…”

Section: Discussionmentioning

confidence: 99%

“…The beneficial effect of protein in the diet of growing infants and its continuous supply is vital in Africa where the occurrence of protein energy malnutrition (PEM) is very rampant (Kabiru et al, 2012). This is because the diets of people in many developing countries comprise mainly of starchy roots, cereals and few legumes.…”

Section: Introductionmentioning

confidence: 99%

“…However, the nutritious nature of soymilk makes it prone to microbial attack and thus has a short shelf life. A large number of microorganisms such as mesophilic aerobic bacteria, coliforms and fungi, are known to be responsible for the spoilage of soymilk, producing undesirable changes (Agboke et al, 2011).The extension of the shelf life of soybean products will help to save both time and labour spent in the preparation (Kabiru et al, 2012). This can be achieved by controlling the growth of spoiling and pathogenic food-related microorganisms.…”

Section: Introductionmentioning

confidence: 99%

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Assessment of the Effectiveness of Ginger (Zingiber officinale), Clove (Syzygium aromaticum) and Sodium Benzoate on the Shelf Life of Soymilk

Arekemase¹,

Babashola²

2019

Not Sci Biol

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The significance of preservatives in food preparations lies in their ability to inhibit or retard the growth of microorganisms which in turn reduces their deteriorative effects on food. The preservative effects at varying concentrations (1%, 3%, 5% v/v) of sodium benzoate was compared with extracts of ginger, cloves and a combination of the two extracts on soymilk at refrigerated temperature. Indices for measurement of shelf life included drop in pH, protein and fat contents, changes in colour and odour, as well as changes in microbial counts. The protein, fat contents and pH decreased more with storage time and these were concentration dependent. The bacterial counts during 25 days of storage ranged from 1.0 x 104 to 6.4 x 105, while fungal counts ranged from 8.0 x 103 to 18.4 x 104. At all concentrations, sodium benzoate exhibited the best preservative effect on the soymilk samples. Reduction in total microbial count was more pronounced in samples treated with clove extract than those treated with ginger extract, while the extracts’ combination exhibited the best preservative effect of all the spice treated samples. The use of ginger as a preservative increased shelf life of soymilk by 7 days, cloves extended shelf life by 10 days, while the combination of the extracts maintained a longer shelf life of 13 days. The bacterial isolates include Bacillus cereus Strain KWS2, Bacillus subtilis strain BTBS, Bacillus amyloliquefaciens strain PJ-5, Bacillus safensis strain SABA5 and Lactobacillus fermentum strain SABA5, while the fungal isolates were Aspergillus niger, Aspergilus fumigatus, Fusarium moniliforme and Saccharomyces cerevisae. The phytochemicals found in ginger and cloves include tannins, phenol, alkaloid, flavonoid, terpenoids, steroids, glycosides, coumarin and saponins, which might be responsible for the antimicrobial properties. The results of the study showed that a combination of ginger and cloves extracts is a better preservative of soymilk than the single extracts, as natural preservatives.

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Section: Discussionsupporting

confidence: 92%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Assessment of the Effectiveness of Ginger (Zingiber officinale), Clove (Syzygium aromaticum) and Sodium Benzoate on the Shelf Life of Soymilk

Arekemase¹,

Babashola²

2019

Not Sci Biol

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“…Plants and herbs have been used in foods ever since ancient times as flavoring agents and food preservatives [33] due to their antimicrobial effect against food-borne pathogens and spoilage microorganisms [34,35] . The use of natural products for extension and preservation of foods are well documented [36,37] . The amount of the plant extracts added to food should be monitored with sensory evaluation and have advantage over chemical preservatives as they generally are regarded as safe (GRAS) and food grade by Food and Drug Administration [38] .…”

Section: Resultsmentioning

confidence: 99%

In-vitro antimicrobial activity of Madhuca indica and Cassia fistula leaves against food-borne pathogens

Sangeetha¹,

Kumar²,

Balakrishnan³

et al. 2020

J Pharmacogn Phytochem

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The antimicrobial activity of ethanol extract of leaves of Madhuca indica and Cassia fistula was tested against food-borne pathogens including two species of Gram-negative bacteria (E. coli O157:H7 and Salmonella enteriditis) and two species of Gram-positive bacteria (Listeria monocytogenes and methicillin-resistant Staphylococcus aureus) using disc diffusion method. In addition, minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of plant extracts were determined. In the disc diffusion method, both the plants extracts were effective in reducing the bacterial growth of tested food-pathogens. The zone inhibition of ranged from 16 to 19 mm for Madhuca and 12 to 13 mm for Cassia plant extracts. Madhuca indica extracts were effective in reducing bacteria growth compared to Cassia fistula extracts (p<0.05). The MIC of Madhuca and Cassia plant extracts ranged from 0.6 to 0.8% and 0.9 to 1.1%, respectively whereas MBC of Madhuca and Cassia plant extracts ranged from 1.5 to 1.7% and 2.5 to 2.6%, respectively. The results of the study suggest that the extracts from leaves of both Cassia fistula and Madhuca indica plants could be potentially used as natural food preservatives to control and prevent food-borne pathogens. However, further studies on the toxicities and organoleptic properties of food containing plant extracts are needed before recommending their usage.

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Physico Chemical Evaluation of Avipattikara Churna and Its Developed Form of Syrup

Gadad¹,

Gudaganatti²,

Mannur³

2015

IND. DRU.

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Development and modification of Ayurvedic classical formulations into widely acceptable dosage forms is an important area to be focused in the present era. The designing of liquid dosage form has generally been emphasized on the basis of ease of administration to those individuals who have difficulty in swallowing solid dosage forms, specially in pediatric and geriatric group. Churna (powders) are the preferentially administered Ayurvedic formulations by oral route. Most of these powders are hygroscopic, bitter to taste and should be administered with suitable vehicle. Avipattikara Churna is one of the unique formulation widely practiced in the management of common ailments like Amlapitta (hyperacidity), Vibandha (constipation), Agnimandya (loss of appetite), Arsha (hemorrhoids). Modification of the classical Churna (solid dosage form) into a more acceptable and convenient syrup (liquid dosage form) with modern pharmaceutical methods and its physico-chemical analysis is the main aim of the study. In the present study Avipattikara syrup was developed with 66.7 % w/V of Khandasharkara (sugar candy powder) without any pharmaceutical additives. Physicochemical analysis, microbial limit test, and physical quality tests for Avipattikara Churna and syrup were carried out respectively. Results suggest that, the developed syrup had a quality of ideal syrup.

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Soymilk Preservation Using Extracts Of Cloves (Syzygium Aromaticum Myrtaceae) And Guinea-Pepper (Xylopia Aethiopica Annonaceae).

Cited by 3 publications

References 16 publications

Assessment of the Effectiveness of Ginger (Zingiber officinale), Clove (Syzygium aromaticum) and Sodium Benzoate on the Shelf Life of Soymilk

Assessment of the Effectiveness of Ginger (Zingiber officinale), Clove (Syzygium aromaticum) and Sodium Benzoate on the Shelf Life of Soymilk

In-vitro antimicrobial activity of Madhuca indica and Cassia fistula leaves against food-borne pathogens

Physico Chemical Evaluation of Avipattikara Churna and Its Developed Form of Syrup

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