{"title":"积雪草（Thankuni）水提物和甲醇提物对家禽产品品质和保质期的抗氧化和抗菌作用","authors":"Md. Kauser-Ul-Alam, Shireen Akther, Meher Nahid, Md. Fahad Bin Quader, Hamimur Rahman, Tasnim Siddiqui, Suresh Chakma, Nahidur Rahman","doi":"10.1155/jfpp/1928873","DOIUrl":null,"url":null,"abstract":"<p>The study was carried out to assess the phytochemicals, antioxidant, and antimicrobial properties of <i>Centella asiatica</i> extract and its efficacy in enhancing the shelf life of poultry products including chicken nuggets. Initially, the total phenolic content (TPC), flavonoid content (TFC), anthocyanin content (TAC), and antioxidant activity (AA) of <i>C. asiatica</i>’s leaf and stem were examined. Subsequently, chicken nuggets were formulated with varying amounts of Thankuni extracts to evaluate their impact on proximate composition as well as their shelf life. Combinations of leaf and stem extracts of <i>C. asiatica</i> exhibited the highest TPC of 24.215 mg GAE/100 g and TFC of 104.358 mg QE/100 g compared to using either stem or leaf alone. Notably, the leaf extract demonstrated the highest TAC of 19.548 mg TA/100 g, while the stem extract displayed the highest AA of 18.027%. The methanolic extract showed substantial inhibition zones against <i>Salmonella</i> and <i>Escherichia coli</i>, whereas both aqueous and methanolic extracts showed no response against <i>Staphylococcus aureus</i>. Furthermore, the study analyzed the nutritional composition of chicken nuggets, finding variations in moisture, crude protein, fat, ash, and carbohydrate contents. Over time, there was a gradual decline in phytochemical contents and AA, although chicken nuggets containing a substantial amount of <i>C. asiatica</i> extract exhibited this decline more slowly compared to the control. Higher TPC value (2.391 mg GAE/100 g) was obtained in samples containing 2% Thankuni leaves and stem extract on the zeroth day, while the control samples without any <i>C. asiatica</i> addition showed minimum TPC values (0.649 GAE/100 g) by the 21st day of storage. Similar trends were also noted for TFC and AA. In conclusion, the study suggests that the phytochemical composition and AA of <i>C. asiatica</i> emphasize the importance of utilizing both leaf and stem components in functional food product development.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0000,"publicationDate":"2025-04-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/1928873","citationCount":"0","resultStr":"{\"title\":\"Antioxidant and Antimicrobial Effects of Centella asiatica (Thankuni) Aqueous and Methanol Extracts for Quality and Improved Shelf Life of Poultry Products\",\"authors\":\"Md. Kauser-Ul-Alam, Shireen Akther, Meher Nahid, Md. Fahad Bin Quader, Hamimur Rahman, Tasnim Siddiqui, Suresh Chakma, Nahidur Rahman\",\"doi\":\"10.1155/jfpp/1928873\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p>The study was carried out to assess the phytochemicals, antioxidant, and antimicrobial properties of <i>Centella asiatica</i> extract and its efficacy in enhancing the shelf life of poultry products including chicken nuggets. Initially, the total phenolic content (TPC), flavonoid content (TFC), anthocyanin content (TAC), and antioxidant activity (AA) of <i>C. asiatica</i>’s leaf and stem were examined. Subsequently, chicken nuggets were formulated with varying amounts of Thankuni extracts to evaluate their impact on proximate composition as well as their shelf life. Combinations of leaf and stem extracts of <i>C. asiatica</i> exhibited the highest TPC of 24.215 mg GAE/100 g and TFC of 104.358 mg QE/100 g compared to using either stem or leaf alone. Notably, the leaf extract demonstrated the highest TAC of 19.548 mg TA/100 g, while the stem extract displayed the highest AA of 18.027%. The methanolic extract showed substantial inhibition zones against <i>Salmonella</i> and <i>Escherichia coli</i>, whereas both aqueous and methanolic extracts showed no response against <i>Staphylococcus aureus</i>. Furthermore, the study analyzed the nutritional composition of chicken nuggets, finding variations in moisture, crude protein, fat, ash, and carbohydrate contents. Over time, there was a gradual decline in phytochemical contents and AA, although chicken nuggets containing a substantial amount of <i>C. asiatica</i> extract exhibited this decline more slowly compared to the control. Higher TPC value (2.391 mg GAE/100 g) was obtained in samples containing 2% Thankuni leaves and stem extract on the zeroth day, while the control samples without any <i>C. asiatica</i> addition showed minimum TPC values (0.649 GAE/100 g) by the 21st day of storage. Similar trends were also noted for TFC and AA. In conclusion, the study suggests that the phytochemical composition and AA of <i>C. asiatica</i> emphasize the importance of utilizing both leaf and stem components in functional food product development.</p>\",\"PeriodicalId\":15717,\"journal\":{\"name\":\"Journal of Food Processing and Preservation\",\"volume\":\"2025 1\",\"pages\":\"\"},\"PeriodicalIF\":2.0000,\"publicationDate\":\"2025-04-26\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/1928873\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Food Processing and Preservation\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://onlinelibrary.wiley.com/doi/10.1155/jfpp/1928873\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Processing and Preservation","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1155/jfpp/1928873","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Antioxidant and Antimicrobial Effects of Centella asiatica (Thankuni) Aqueous and Methanol Extracts for Quality and Improved Shelf Life of Poultry Products
The study was carried out to assess the phytochemicals, antioxidant, and antimicrobial properties of Centella asiatica extract and its efficacy in enhancing the shelf life of poultry products including chicken nuggets. Initially, the total phenolic content (TPC), flavonoid content (TFC), anthocyanin content (TAC), and antioxidant activity (AA) of C. asiatica’s leaf and stem were examined. Subsequently, chicken nuggets were formulated with varying amounts of Thankuni extracts to evaluate their impact on proximate composition as well as their shelf life. Combinations of leaf and stem extracts of C. asiatica exhibited the highest TPC of 24.215 mg GAE/100 g and TFC of 104.358 mg QE/100 g compared to using either stem or leaf alone. Notably, the leaf extract demonstrated the highest TAC of 19.548 mg TA/100 g, while the stem extract displayed the highest AA of 18.027%. The methanolic extract showed substantial inhibition zones against Salmonella and Escherichia coli, whereas both aqueous and methanolic extracts showed no response against Staphylococcus aureus. Furthermore, the study analyzed the nutritional composition of chicken nuggets, finding variations in moisture, crude protein, fat, ash, and carbohydrate contents. Over time, there was a gradual decline in phytochemical contents and AA, although chicken nuggets containing a substantial amount of C. asiatica extract exhibited this decline more slowly compared to the control. Higher TPC value (2.391 mg GAE/100 g) was obtained in samples containing 2% Thankuni leaves and stem extract on the zeroth day, while the control samples without any C. asiatica addition showed minimum TPC values (0.649 GAE/100 g) by the 21st day of storage. Similar trends were also noted for TFC and AA. In conclusion, the study suggests that the phytochemical composition and AA of C. asiatica emphasize the importance of utilizing both leaf and stem components in functional food product development.
期刊介绍：
The journal presents readers with the latest research, knowledge, emerging technologies, and advances in food processing and preservation. Encompassing chemical, physical, quality, and engineering properties of food materials, the Journal of Food Processing and Preservation provides a balance between fundamental chemistry and engineering principles and applicable food processing and preservation technologies.
This is the only journal dedicated to publishing both fundamental and applied research relating to food processing and preservation, benefiting the research, commercial, and industrial communities. It publishes research articles directed at the safe preservation and successful consumer acceptance of unique, innovative, non-traditional international or domestic foods. In addition, the journal features important discussions of current economic and regulatory policies and their effects on the safe and quality processing and preservation of a wide array of foods.
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