Development of Bioactive Edible Film Using Phytochemicals from Aloe Vera for Improved Microbial and Lipid Oxidative Stability of Frozen Dairy Products
| Autor: | Zuhaib F. Bhat, Sunil Kumar, Kanika Mahajan, Zahra Naqvi, Reshan Jayawardena |
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| Rok vydání: | 2021 |
| Předmět: |
biology
Process Chemistry and Technology Oxidative phosphorylation Antimicrobial biology.organism_classification Malondialdehyde Industrial and Manufacturing Engineering Aloe vera Yeast chemistry.chemical_compound Oleic acid chemistry TBARS Peroxide value Food science Safety Risk Reliability and Quality Food Science |
| Zdroj: | Food and Bioprocess Technology. 14:2120-2133 |
| ISSN: | 1935-5149 1935-5130 |
| DOI: | 10.1007/s11947-021-02699-8 |
| Popis: | The aim of the present study was to develop an Aloe vera–based bioactive edible film for improved lipid oxidative and microbial stability of frozen dairy products. Fig enriched kulfi was used as a model system and developed using different levels of fig powder viz. 0% (control), 2% (T1), 3% (T2), and 4% (T3). Addition of fig powder significantly (p |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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