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Shelf life improvement of idli batter by addition of mustard essential oil as bio-preservative.

ABSTRACT: Idli is one of the most popular naturally fermented breakfast food. In this study, essential oils have been screened for their minimal inhibitory activity against selected lactic acid bacteria (LAB) and yeast strain associated with idli batter fermentation and to identify the best potential bio preservative to preserve the idli batter. Mustard essential oil was found to be the best bio-preservative which showed a biocidal effect at 80 ppm against LAB strains and at 40 ppm against Candida versatilis. The efficacy of mustard essential oil incorporated in the idli batter at 0.1% (w/w) was evaluated by measuring the titratable acidity, pH, viscosity, batter volume, microbial count of idli batter as well as sensory parameters of idli prepared from preserved batter stored at 4 and 30 °C. Unfavorable changes in acidity, batter volume and whey separation of idli batter containing mustard oil were significantly reduced, which resulted in a reduction of sour taste and improved texture of idli. The growth of yeast and LAB was retarded evidenced by decreased microbial counts than control batter, which delayed the deterioration of the batter under both storage conditions. The addition of 0.1% mustard essential oil in the optimally fermented idli batter extended its shelf life to 5 days when stored at 30 °C and 30 days at 4 °C.

SUBMITTER: Regubalan B

PROVIDER: S-EPMC6098797 | biostudies-other | 2018 Sep

REPOSITORIES: biostudies-other

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Shelf life improvement of idli batter by addition of mustard essential oil as bio-preservative.

Regubalan Baburaj B Ananthanarayan Laxmi L

Journal of food science and technology 20180726 9

Idli is one of the most popular naturally fermented breakfast food. In this study, essential oils have been screened for their minimal inhibitory activity against selected lactic acid bacteria (LAB) and yeast strain associated with idli batter fermentation and to identify the best potential bio preservative to preserve the idli batter. Mustard essential oil was found to be the best bio-preservative which showed a biocidal effect at 80 ppm against LAB strains and at 40 ppm ag ...[more]

PMID: 30150800

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Project description:Abstract Essential oils (EOs) are widely used in the food industry as natural food preservatives to extend product shelf life and as flavoring agents. The aim of this work was to study the chemical profile of the EO from laurel (Laurus nobilis) and its antifungal, antitoxigenic, and antioxidant activities. The extractive yield of the EO from Algerian laurel was 1.13% being 1,8?cineole the most dominant compound (35.5%) by gas chromatography–mass spectrometry analysis. The values of minimum inhibitory concentration and minimum fungicidal concentration (MFC) against Aspergillus flavus were 1.75 and 2 mg/ml, respectively. The production of aflatoxin B1 was inhibited by EO concentrations between 0.25 mg/ml (15% decrease) and 1.50 mg/ml (86% decrease), and it was totally inhibited at the MFC value. The EO showed a wide antifungal spectrum against other species in a dose?dependent manner. In a food?model study, the L. nobilis EO showed remarkable efficacy in fumigated wheat grains, providing from 51.5% to 76.7% protection against A. flavus during 6?month storage. The L. nobilis EO showed good free radical scavenging activity by DPPH assay (IC50 value of 602 ?g/ml) and moderate antioxidant activity in the ??carotene bleaching assay (46% inhibition of linoleic acid oxidation). The conclusions of this study justify future research for the application of EO from laurel as a natural preservative to improve food safety and extend shelf life by controlling spoilage and toxigenic molds as well as oxidative damage. Briefly, the essential oil (EO) was obtained from leaves of Algerian Laurus nobilis (L. nobilis EO), and lots of stored wheat (Triticum aestivum) grains (moisture content 12%) samples were fumigated with the EO at the minimum inhibitory concentration value. Different lots of stored wheat were inoculated with pathogenic fungi (Aspegillus flavus) and maintained for 6 months at 15°C and 62% relative humidity. The L. nobilis EO was chemically characterized, and stored wheat samples were analyzed for Aspegillus flavus growth and aflatoxin B1 production.

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Shelf life improvement of idli batter by addition of mustard essential oil as bio-preservative.

Publications

Shelf life improvement of <i>idli</i> batter by addition of mustard essential oil as bio-preservative.

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