Quality evaluation of Idli prepared from betel leaves essential oil nanoemulsion treated stored batter

Sangeetha Karunanithi, Proshanta Guha, Prem Prakash Srivastav
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Abstract

The demand for clean-label, natural preservation in fermented foods requires innovative methods to extend shelf-life while maintaining quality. This study evaluates Idli quality from batter stored with and without 5% betel leaf essential oil-based nanoemulsion (BLEONE) at 30 °C and 4 °C. Color, texture, microbial growth, proximate composition and sensory attributes were assessed using standard methods, with statistical analysis via ANOVA and Tukey's post-hoc test (p < 0.05). BLEONE-treated Idli showed 30.2% reduced hardness, 17.1% better color retention, and 0.61 log CFU/g less microbial growth after 5 days, inhibiting harmful microbes and supporting beneficial lactic acid bacteria. At 30 °C, BLEONE-treated Idli maintained quality for 7 days versus 2 days for controls. Moisture, protein, and fat retention improved by 3.4%, 7.3%, and 6.2%. Sensory scores for taste, mouthfeel, and acceptability increased by 3.5%, 4.1%, and 3.8% after 10 days at 4 °C. BLEONE-treated batter produced acceptable Idli for up to 25 days at 4 °C, compared to 10 days for controls, extending shelf-life by 150%. This study shows BLEONE is an effective natural preservative for Idli, extending shelf-life and maintaining quality at ambient and refrigerated temperatures. These findings suggest potential for clean-label preservation methods for fermented foods, potentially revolutionizing the food preservation industry.

Abstract Image

用槟榔叶精油纳米乳液处理过的储藏面糊制作 Idli 的质量评估
发酵食品对清洁标签和天然保鲜的需求要求采用创新方法来延长保质期并保持质量。本研究评估了在 30 °C 和 4 °C 温度条件下分别添加和不添加 5%槟榔叶精油纳米乳液(BLEONE)的面糊的 Idli 质量。采用标准方法对色泽、质地、微生物生长、近似物成分和感官属性进行了评估,并通过方差分析和Tukey事后检验(p <0.05)进行了统计分析。5 天后,经 BLEONE 处理的 Idli 的硬度降低了 30.2%,色泽保持率提高了 17.1%,微生物生长量减少了 0.61 log CFU/g,从而抑制了有害微生物,支持了有益乳酸菌。在 30 °C的条件下,经 BLEONE 处理的 Idli 可在 7 天内保持质量,而对照组只需 2 天。水分、蛋白质和脂肪保持率分别提高了 3.4%、7.3% 和 6.2%。在 4 °C 下放置 10 天后,口味、口感和可接受性的感官评分分别提高了 3.5%、4.1% 和 3.8%。经 BLEONE 处理的面糊在 4 °C下可制作长达 25 天的可接受的 Idli,而对照组仅为 10 天,保质期延长了 150%。这项研究表明,BLEONE 是一种有效的Idli天然防腐剂,可延长保质期并在常温和冷藏条件下保持质量。这些研究结果表明,发酵食品的清洁标签防腐方法具有潜力,有可能彻底改变食品防腐行业。
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来源期刊
Food chemistry advances
Food chemistry advances Analytical Chemistry, Organic Chemistry, Chemistry (General), Molecular Biology
CiteScore
1.90
自引率
0.00%
发文量
0
审稿时长
99 days
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