Rahman Mohammad Mahfuzur, Dipti Tyeaba Tasnim, Islam M Nazrul, Abdullah Abu Tareq Mohammad, Jahan Sharmin, Alam Md Morshedul, Karim M Rezaul
Institute of Food Science and Technology (IFST), Bangladesh Council of Scientific and Industrial Research (BCSIR), Dhaka 1205, Bangladesh.
Laboratory for Cancer Biology, Department of Biotechnology and Genetic Engineering, Jahangirnagar University, Savar, Dhaka 1342, Bangladesh.
Saudi J Biol Sci. 2023 Jun;30(6):103663. doi: 10.1016/j.sjbs.2023.103663. Epub 2023 Apr 29.
, a traditional South-east Asian medicinal herb and well-known curry spice, was studied to evaluate its suitability as a source of natural preservatives for beef products. Plant extracts that are high in phenolics and have high antimicrobial and antioxidant activities are likely to be useful as a natural preservative. Therefore, the phytochemical composition and the bioactivities of both ethanolic and methanolic extracts of stem were examined first. The study revealed a significant antioxidant activities and potential antibacterial activity of extracts. Next we investigated the preservation characteristics of by using beef patties as a model system. Beef patties were produced and treated with 0.2 % ethanolic extract (mentioned as PEE) of and 0.1 % commercial preservative (mentioned as PCP). They were then assessed for various storage quality parameters under refrigerated (4° C ± 1° C) conditions, including free fatty acid, antioxidant contents, and oxidative stability at 0, 6th, 16th, and 33rd days. No significant variations were observed across the products with regard to proximate composition study such as protein, ash and fat contents. In comparison to both PEE and PCP, the control product had higher free fatty acid values throughout the storage period. This indicates that the fat content of the PEE and PCP degraded at a slower rate than the control over the 33-day storage period. Our study also showed that both PCP and PEE had increased antioxidant capacity, implying that lipid oxidation is minimized. In contrast to the control, the oxidative stability of the treated products was also higher. Altogether this study revealed that could be utilized commercially, particularly in the food industry to preserve muscle foods.
Natural preservatives are becoming more popular as a result of the different carcinogenic and toxic side effects of conventional preservatives. an exquisite culinary herb in Bangladesh, has long been used as a traditional medicine, because of its antimicrobial and antioxidant properties. This study revealed that can be utilized as a food preservative, which opens up new possibilities for its development and use in functional foods.
[某种植物名称]，一种东南亚传统草药和著名的咖喱香料，被研究以评估其作为牛肉产品天然防腐剂来源的适用性。富含酚类且具有高抗菌和抗氧化活性的植物提取物可能可用作天然防腐剂。因此，首先研究了[该植物名称]茎的乙醇提取物和甲醇提取物的植物化学成分及生物活性。研究揭示了[该植物名称]提取物具有显著的抗氧化活性和潜在的抗菌活性。接下来，我们以牛肉饼为模型系统研究了[该植物名称]的保鲜特性。制作牛肉饼并用0.2%的[该植物名称]乙醇提取物（称为PEE）和0.1%的商业防腐剂（称为PCP）进行处理。然后在冷藏（4℃±1℃）条件下评估它们在第0、6、16和33天的各种储存质量参数，包括游离脂肪酸、抗氧化剂含量和氧化稳定性。在蛋白质、灰分和脂肪含量等近似成分研究方面，各产品之间未观察到显著差异。与PEE和PCP相比，对照产品在整个储存期间的游离脂肪酸值更高。这表明在33天的储存期内，PEE和PCP的脂肪含量降解速度比对照产品慢。我们的研究还表明，PCP和PEE都具有增强的抗氧化能力，这意味着脂质氧化被最小化。与对照相比，经[该植物名称]处理的产品的氧化稳定性也更高。总之，这项研究表明[该植物名称]可用于商业用途，特别是在食品工业中保存肌肉类食品。
由于传统防腐剂存在不同的致癌和毒副作用，天然防腐剂正变得越来越受欢迎。[该植物名称]在孟加拉国是一种精致的烹饪香草，由于其抗菌和抗氧化特性，长期以来一直被用作传统药物。这项研究表明[该植物名称]可作为食品防腐剂，这为其在功能性食品中的开发和应用开辟了新的可能性。
