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Journal articles on the topic 'Shelf life of spices'

Author: Grafiati

Published: 7 June 2025

Last updated: 2 August 2025

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1

Tkachenko, V. A. "Effect of spices and spice extracts on confectionery shelf life." Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products), no. 12 (December 5, 2024): 737–40. https://doi.org/10.33920/igt-01-2412-08.

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The concepts of spices, seasonings, and spice extracts are considered. The properties of antioxidant activity are described. The possibilities of their use as a preservative in the confectionery industry are examined. It has been shown that spices and spice extracts have different effects on the organoleptic characteristics of confectionery products and help increase their shelf life.

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Zahra, Naseem. "A comprehensive review of spices: Use of prevalent preservative techniques and bio-preservatives for enhancing shelf life of spices." Nutrition and Food Processing 07, no. 15 (2024): 01–10. https://doi.org/10.31579/2637-8914/277.

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Spices, renowned for flavor enhancement, also act as natural preservatives, prompting exploration into non-thermal preservation methods due to drawbacks of traditional techniques. Antimicrobial properties of herbs and spices, like cloves and black pepper, contribute to food preservation and offer health benefits. Traditional preservation methods like thermal treatment, drying, canning, freezing, and salt-based techniques are employed for preservation of spices. Bio-preservation techniques, including natural antimicrobials, fermentation, probiotics, and competitive exclusion, enhance spice safe

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POP, Anamaria, Sevastita MUSTE, Adriana PAUCEAN, et al. "HERBS AND SPICES IN TERMS OF FOOD PRESERVATION AND SHELF LIFE." Hop and Medicinal Plants 27, no. 1-2 (2019): 57–65. https://doi.org/10.15835/hpm.v27i1-2.13585.

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In nowadays, many researchers are focused to examine the use and ability of herbs and spices extracts to improve the safety of food products. Is a strong and increasing interest among consumers and manufacturers for products that can be used to promote health and wellbeing, such as natural food supplements, herbal remedies and other products based on medicinal plants. An overview of the suggested mechanisms of action of antimicrobials and in particular spice and herb essential oil extracts to prolong the food shelf life is also given. This review paper, aim to present the potential of spices i

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Sri Murni, Dona, and Wirnelis Syarif. "Effect of Use of Spices on Shelf Life of Meat Rendang." Jurnal Pendidikan Tata Boga dan Teknologi 3, no. 2 (2022): 81. http://dx.doi.org/10.24036/jptbt.v3i2.318.

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This research was motivated by the different shelf life of beef rendang in West Sumatra. This study aims to determine the effect of using spices on the shelf life of beef rendang. The use of spices in the manufacture of beef rendang can be a natural preservative to extend the shelf life of beef rendang. This study used two treatments, namely beef rendang which used spices and beef rendang which did not use spices. The shelf life of beef rendang to be investigated is for 6 days with time intervals of day 1, day 3 and day 6. This type of research is quantitative and qualitative research using mi

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Teuku rihayat, Abdul Haris Salam, Awanis Ilmi, and Rika Annisa. "Enhancing the Production of RECEH (Aceh's Traditional Spices) with Drying Blower Oven Technology to Support the Sustainability of the Local Food Industry." Chelo Journal of Technology for Community Service (CETICS) 2, no. 1 (2025): 133–42. https://doi.org/10.61972/cetics.v2i1.41.

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ABSTRACT Indonesia is renowned for its rich spices, particularly in Aceh, where they are widely cultivated. These spices are traditionally used in local cuisine, but they are often sold in wet form, requiring further processing to create practical instant spice powders. One popular seasoning is for Acehnese Noodle Cuisine, which is typically in wet form and has a short shelf life. To address this, RECEH (Acehnese Typical Spice) aims to develop natural, powdered seasonings for convenience and longevity. RECEH products will undergo laboratory testing, including nutrient content, ash content, moi

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Rachael, OMODARA, Tolani, OMOJOKUN, Ayomide Olubunmi, and Obembe Olusola Michael. "Effects of Fortification of Fermented Parkia biglobosa Seeds with Spices on Shelf Life and Sensory Evaluation of the Condiment." European Journal of Nutrition & Food Safety 17, no. 3 (2025): 342–48. https://doi.org/10.9734/ejnfs/2025/v17i31671.

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Introduction: Fermented Parkia biglobosa seed is a popular condiment in Nigeria which is used in enhancing the taste and flavor in soup and dishes. The study was carried out to investigate the influence of Aframomum melegueta, Zingiber officinale, Allium sativum, Myristica fragrans, Curcuma longa, Xylopia aethiopica, Chrysobalanus icaco and Parinari excelsa on the shelf life and sensory parameters of the condiment. Aims: The study was carried out to investigate the effects of different spices on the shelf life and sensory properties of fermented Parkia biglobosa seeds. Methodology: Thirty gram

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Caroline, Clementia, and Alberta Rika Pratiwi. "BIOPRESERVATIF ALAMI DALAM PEMBUATAN EDIBLE FILM KARAGENAN Eucheuma cottonii DENGAN POLIETILEN GLIKOL SEBAGAI PLASTICIZER." JURNAL AGROTEKNOLOGI 11, no. 02 (2018): 148. http://dx.doi.org/10.19184/j-agt.v11i02.6523.

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Flavored edible film can be made from carrageenan with addition of spices such as sugar, salt, garlic, pepper, and nutmeg. Flavored edible film is an instant spice product innovation to reduce plastic packaging waste. This study aims to determine the effect of adding spices to flavor, solubility, shelf life, antibacterial activity, and fungus growth on edible film. Sensory analysis was to determine the most preferred formulation. Solubility analysis used solution at 75°C and 100°C with oil and without oil. Shelf life analysis used the Accelerared Shelf-Life Testing method at 25°C, 35°C, and 40

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Roy, Priya, and Amar P. Garg. "Enhancement of Refrigerated Shelf Life of Foods against Microbial Spoilage Using Indian Spices." European Journal of Nutrition & Food Safety 15, no. 10 (2023): 38–50. http://dx.doi.org/10.9734/ejnfs/2023/v15i101344.

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AIMS: Evaluation of the effects of treatment of aqueous extracts and powder of spices on enhancement of refrigerated shelf life of vegetables. Study Design: Aqueous extract and powder of turmeric (Curcuma longa), black pepper (Piper nigrum), garlic (Allium sativum)and cumin (Cuminum cyminum)were used to enhance refrigerated shelf life of potatoes (Solanum tuberosum), taro roots (Colocasia esculenta), bottle gourd (Lagennaria siceraria)and tomatoes (Solanum lycopersicum). Place and Duration: The study was made at Shobhit Institute of Engineering & Technology, Meerut during the p

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9

Ishak, Zuwariah, Syahida Maarof, Nur Ilida Mohamad, Norzaleha Kasim, and Nik Mohd Faiz Che Mohd Noor. "Potential Application of Spices and Pineapple as Healthy Beverages." Asian Food Science Journal 23, no. 12 (2024): 47–57. http://dx.doi.org/10.9734/afsj/2024/v23i12757.

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Aims: The purpose of this study was to evaluate pineapple-spice beverages for their potential health benefits and assess their consumer acceptance. Fortifying fruit beverages with spices can enhance their nutritional and health benefits, making them effective carriers for delivering phytochemicals and other nutrients. Methodology: Spices extracts from cinnamon bark, star anise, coriander, cloves, white cumin, and cumin were incorporated into pineapple beverages to enhance their antioxidant, vitamin, and mineral content. Specifically, two selected samples, namely pineapple-spice beverages and s

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Jason, Emmanuel, and Andreas Romulo. "Estimating the shelf life of instant turmeric rice seasonings with various turmeric concentrations through Accelerated Shelf Life Testing (ASLT)." IOP Conference Series: Earth and Environmental Science 1445, no. 1 (2025): 012076. https://doi.org/10.1088/1755-1315/1445/1/012076.

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Abstract The utilization of spices has become one of the special features of Indonesian cuisine. The combination of spices used in the cuisine in the diverse community makes the complexity of Indonesian cuisine heritage. Turmeric rice or yellow rice is an Indonesian rice cuisine often consumed daily or in special festivities. The process and abundant material used for making this cuisine are quite complicated and time-consuming. Therefore, many food industries try to create ready-to-use yellow rice instant seasonings in form of paste or powder. From a commercial perspective, the shelf life of

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Wardana, Fendi Yoga. "Analisis Kandungan Formalin dalam Bumbu Giling Instan di Pasar Besar Kota Malang." PROFESSIONAL HEALTH JOURNAL 4, no. 2 (2023): 206–12. http://dx.doi.org/10.54832/phj.v4i2.336.

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Ground spices are food ingredients that can enrich the taste, aroma and taste of dishes and have a very limited service life. Many manufacturers use formalin as a preservative to overcome the short shelf life of ground spices. Formalin is a clear, colorless or almost colorless liquid with a pungent odor. The use of formalin as a food preservative is prohibited in the Regulation, because formaldehyde is toxic (poisonous). This study identified the formalin content in instant ground spices in the market of Malang City. The purpose of this study was to determine the content and levels of formalde

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Muhammad Basyaruddin, Ila Huda Puspita D, Niken Purwidiani, and Lilis Sulandari. "Kualitas Nastar Berempah Wedang Uwuh Berbahan Dasar Mocaf." Journal of Creative Student Research 1, no. 4 (2023): 167–79. http://dx.doi.org/10.55606/jcsrpolitama.v1i4.2237.

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Wedang uwuh spiced nastar made from mocaf is a dry cake made from mocaf flour, eggs, powdered sugar, butter, cornstarch, and wedang uwuh spice powder. This experiment aims to determine, 1) the hedonic quality of wedang uwuh spiced nastar made from mocaf; 2) knowing the nutritional value, include color, shape, aroma, taste, texture, and overall level of preference; 3) the selling price of the wedang uwuh spiced nastar made from mocaf. This experiment was carried out 4 times to find out the best formula for the wedang uwuh spiced nastar based on mocaf according to the criteria. Based on the expe

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Sartika, Dewi, Gusri Akhyar, and Sela Julita. "SENSORY CHARACTERISTICS OF SHEREDDED SPICED FISH FORMULATIONS WITH DIFFERENT PROCESSING TREATMENTS." AQUASAINS 12, no. 2 (2024): 1474. http://dx.doi.org/10.23960/aqs.v12i2.p1474-1483.

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Tilapia (Oreochromis niloticus) is a type of fish cultivated by local people in Lake Ranau, West Lampung Regency, Lampung Province. Fish is easily damaged by chemical and microbiological processes, so proper handling and processing is needed to extend its shelf life. Shredded spiced fish is an innovative diversification of shredded fish product made from tilapia fish ori-ginating from Lake Ranau with added of multi-spices. Multi-spices are known to have high antioxidant content, so they can improve the quality and develop the taste of shredded spiced fish product. The multi spices seasoning fo

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Amber Asif, Fariha Ibrahim, and Asma Ansari. "A Systematic Review: Effectiveness of Herbs and Spices as Natural Preservatives to Enhance Meat Shelf-Life." Journal of Health and Rehabilitation Research 4, no. 3 (2024): 1–7. http://dx.doi.org/10.61919/jhrr.v4i3.1419.

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Background: Meat and animal products are essential sources of nutrients but are prone to microbial contamination, leading to food spoilage and food-borne illnesses. The use of synthetic preservatives has raised health concerns, prompting interest in natural alternatives.Objective: This study systematically reviews the effectiveness of herbs and spices as natural preservatives to enhance the shelf-life of meat products.Methods: A systematic search was conducted using PubMed, Google Scholar, and Science Direct, adhering to PRISMA guidelines. Studies published between 2002 and 2024 were reviewed,

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Shekhawat, Dhiraj B. "Antibacterial activity of garlic, cinnamon and chitosan against food related pathogens." IP International Journal of Medical Microbiology and Tropical Diseases 8, no. 3 (2022): 251–54. http://dx.doi.org/10.18231/j.ijmmtd.2022.049.

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Antibacterial activity of aqueous extracts and aqueous infusions of garlic, cinnamon and chitosan was investigated on food pathogens, , and . Natural antibacterial substances can be used to inhibit such pathogens and also to increase shelf life and safety of food products. All spices and herbs under study exhibited strong antibacterial activity against food related bacteria. Results suggested that among the spices investigated garlic had excellent antibacterial activity followed by cinnamon and chitosan. This indicates practical importance of these natural substances in increasing shelf life a

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16

Djenane, Djamel, Yamina Ben Miri, and Agustín Ariño. "Use of Algerian Type Ras El-Hanout Spices Mixture with Marination to Increase the Sensorial Quality, Shelf Life, and Safety of Whole Rabbit Carcasses under Low-O2 Modified Atmosphere Packaging." Foods 12, no. 15 (2023): 2931. http://dx.doi.org/10.3390/foods12152931.

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This study aimed to evaluate the effect of combined treatments with Ras El-Hanout spices mixture and marinade solution containing extra virgin olive oil, onion, garlic, and concentrated lemon juice on sensorial quality, shelf life, and safety of whole rabbit carcasses under low-O2 modified atmosphere packaging (MAP). The values of pH, water holding capacity, shear force, thiobarbituric acid reactive substances, total volatile basic nitrogen, color (CIE L*a*b*), sensorial tests, and spoilage microorganisms were determined in rabbit meat at 0, 5, 10, 15, and 20 days during a retail display at 7

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Osman, Ahmed Galal, Vijayasankar Raman, Saqlain Haider, Zulfiqar Ali, Amar G. Chittiboyina, and Ikhlas A. Khan. "Overview of Analytical Tools for the Identification of Adulterants in Commonly Traded Herbs and Spices." Journal of AOAC INTERNATIONAL 102, no. 2 (2019): 376–85. http://dx.doi.org/10.5740/jaoacint.18-0389.

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Abstract Background: Spices and aromatic herbs have long been used by people to impart sensory appetizing elements, including aroma, flavor, and color, to foods and beverages in an effort to enhance their palatability. Herbs and spices exhibit a plethora of medicinal properties including antimicrobial and antioxidant properties. Spices serve as natural preservatives to delay food spoilage and extend shelf life. As spice trading has exponentially increased globally, herbs and spices have become prone to adulteration, which can be deliberate or unintentional. Deliberate adulteration is usually e

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18

Orisa, C. A., A. O. Amadi, S. C. Achinewhu, and R. N. Owunna. "Effect of selected spices on the proximate composition, shelf life and sensory properties of cashew nut butter." Research Journal of Food Science and Nutrition 8, no. 3 (2023): 40–47. http://dx.doi.org/10.31248/rjfsn2023.162.

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The effect of selected spices on the proximate composition, shelf life and sensory properties of cashew nut butter was evaluated. Cashew kernels were milled into paste and spiced with ginger (Zingiber officinals), cinnamon (Cinnamomum verum), garlic (Allium sativum) and uda (Xylopia aethiopica) while unspiced cashew butter was used as control. The samples were evaluated for their proximate composition and sensory properties. These were kept at room temperature and analyzed for microbial properties. Proximate composition revealed that moisture content ranged from 25.66-36.09%, ash 4.08-5.35%, f

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Sah, Shiv Nandan, Hemanta Khanal, and Dev Raj Acharya. "Antibacterial Activity of Common Spices Extracts on Bacterial Isolates found in Kachhila, a Newari Cuisine." Tribhuvan University Journal of Microbiology 7 (December 26, 2020): 8–18. http://dx.doi.org/10.3126/tujm.v7i0.33785.

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Objectives: The objective of this study was to determine the antibacterial property of aqueous extracts of common spices used in the preparation of Kachhila such as garlic, ginger, and turmeric. Methods: After washing and cleaning separately, aqueous extracts were extracted from each spice by crushed with mortar and pestle. Antibacterial activity of aqueous extracts of each spice was evaluated by using agar well diffusion assay and paper disc diffusion assay against test bacteria isolated from buff meat used in Kachhila preparation.  Results: Minimum inhibition concentration value

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Sulieman, Abdel Moneim E., Emad M. Abdallah, Naimah Asid Alanazi, et al. "Spices as Sustainable Food Preservatives: A Comprehensive Review of Their Antimicrobial Potential." Pharmaceuticals 16, no. 10 (2023): 1451. http://dx.doi.org/10.3390/ph16101451.

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Throughout history, spices have been employed for their pharmaceutical attributes and as a culinary enhancement. The food industry widely employs artificial preservatives to retard the deterioration induced by microbial proliferation, enzymatic processes, and oxidative reactions. Nevertheless, the utilization of these synthetic preservatives in food products has given rise to significant apprehension among consumers, primarily stemming from the potential health risks that they pose. These risks encompass a spectrum of adverse effects, including but not limited to gastrointestinal disorders, th

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Sádecká, J. "Irradiation of spices – a review." Czech Journal of Food Sciences 25, No. 5 (2008): 231–42. http://dx.doi.org/10.17221/684-cjfs.

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Food irradiation is a process of exposing food to ionising radiation such as gamma rays emitted from the radioisotopes 60Co and 137Cs, or high energy electrons and X-rays produced by machine sources. The use of ionising radiation to destroy harmful biological organisms in food is considered a safe, well proven process that has found many applications. Depending on the absorbed dose of radiation, various effects can be achieved resulting in reduced storage losses, extended shelf life and/or improved microbiological and parasitological safety of foods. The most common irradiated commercial produ

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Maherawati, Maherawati, Tri Rahayuni, and Lucky Hartanti. "Shelf-life Prediction of Canned Pacri Nanas Using the Accelerated Shelf-life Test (ASLT) Method." Industria: Jurnal Teknologi dan Manajemen Agroindustri 13, no. 1 (2024): 71–84. http://dx.doi.org/10.21776/ub.industria.2024.013.01.5.

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Pacri nanas is a traditional Malay food made from fresh pineapple cooked with various herbs/spices and coconut milk. Pacri nanas can be marketed more widely if packed in cans. This study aims to estimate the shelf-life of canned pacri nanas using the Accelerated Shelf-Life Test (ASLT) method. The storage temperatures used in this study were 35 °C, 45 °C, and 55 °C. The parameters observed were sensory characteristics: color, aroma, taste, texture, and overall appearance. The results showed that all parameters decreased during storage, as indicated by the negative slope graph. The first-order r

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Biplab, De, and Nonoi Lalrinhlui. "Know Common Spices of Bharat." Know Common Spices of Bharat 8, no. 12 (2023): 5. https://doi.org/10.5281/zenodo.10362327.

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Bharat is not only the largest producer, rather Bharat has also the highest numbers of consumer of spices. Spices are nothing but whole or ground form, that are obtained from natural resources i.e. different plants or vegetables and which are useful for imparting flavour, aroma and pungency to foods. It is believed that they enhance the shelf life of foods. It is really astonishing that spices used by the people of different states of Bharat are almost same and so it reflects another smell of integrity among the people of our country. People of Bharat, particularly tribal communities are using

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Bhatia, Mamta, and Alka Sharma. "Growth Inhibition of Phytopathogenic Penicillium Citrinum and Penicillium Expansum by Some Indian Culinary Spices." Current Research in Nutrition and Food Science Journal 11, no. 2 (2023): 708–18. http://dx.doi.org/10.12944/crnfsj.11.2.21.

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Penicillium citrinum and Penicillium expansum are primarily associated with the spoilage of wide variety of fruits and derived food products. Increasing demand of consumers for preservative (synthetic) free food has led the researchers to explore natural substances for controlling spoilage and pathogenic microbes. Past researches have demonstrated the antimicrobial activities of spices. Present study was undertaken to assess the growth inhibitory activities of aqueous extracts (AEs), essential oils (EOs) and powdered (PD) forms of 10 spices towards P. citrinum (MTCC2553) and P. expansum (MTCC2

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Vasyukova, A. T., and K. V. Krivoshonok. "The use of herbal food additives to form the structure of fish semi-finished products with a prolonged shelf life." Fisheries 1, no. 2 (2025): 126–31. https://doi.org/10.36038/0131-6184-2025-2-126-131.

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The aim of the scientific research was to form the structure of fish semi-finished products with an extended shelf life by introducing plant materials into the mince. The objects of the study were: pollock, onions, eggs, dry milk, water, plant additives: buckwheat flour, corn, rice, chickpeas, freeze-dried plant materials: spirulina and dill; spices used to prepare model mince and culinary products - cutlets. Combinations of the proportion of fish, biologically active additives and freeze-dried spices providing an extended shelf life were selected experimentally and in the process of tasting.

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B M, Nagesh, Praveen A R, Shilpashree B G, and Manjunatha H. "Development of Herbal Spiced Buttermilk." Journal of Scientific Research and Reports 30, no. 12 (2024): 105–15. https://doi.org/10.9734/jsrr/2024/v30i122655.

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Aims: The study aimed to develop the herbal spiced buttermilk added with functional ingredients. Study Design: Development of herbal spiced buttermilk and its analysis. Place and Duration of Study: Department of Dairy Technology, Dairy Science College, Hebbal, Bengaluru, Karnataka Veterinary, Animal and Fisheries Sciences University, Bidar, Karnataka, India. Between January 2024 and September 2024. Methodology: Ingredients for the herbal spiced buttermilk were optimized based on the 9-point hedonic sensory score by panel judges. The optimized product was then analyzed for its rheological attri

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Ocheretna, Alyona, and Natalia Frolova. "TECHNOLOGY OF OBTAINING OIL-SPICE MIXTURES." Technical Sciences and Technologies, no. 2(32) (2023): 289–99. http://dx.doi.org/10.25140/2411-5363-2023-2(32)-289-299.

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One of the key areas of work is the creation of a product with a balanced fatty acid composition and enriched with biologically active substances that exhibit antioxidant and antibiotic properties at the same time, with a pleasant taste andaromatic properties and with an extended shelf life.The quality indicators of experimental oil samples were experimentally confirmed, and their fatty acid composition was investigated by the chromatographic method.A blend of oils was developed according to the ratio of PUFA and MUFA: first cold-pressed high-oleic sunflower oil 25%, first cold-pressed rye oil

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Sulaiman, I., D. Y. Armita, and C. Erika. "Shelf-life prediction of nutmeg candy (myristica fragrans houtt) using the Arrhenius equation approach’s accelerated shelf-life testing (ASLT) method." IOP Conference Series: Earth and Environmental Science 1290, no. 1 (2024): 012001. http://dx.doi.org/10.1088/1755-1315/1290/1/012001.

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Abstract Nutmeg (Myristica fragrans Houtt) is one of the spices utilized as food. The processing of nutmeg into sweets makes one of the snacks known as nutmeg candy. The nutmeg candy found in the market still does not have the identity product shelf life or expiration date, so buyers are hesitant; in this study, a simulation of estimating the shelf life of nutmeg candy with the Accelerated Shelf-Life Testing (ASLT) method was made and applied using Visual Basic applications which can later be used by industry and enterprise. Samples were taken from UMKM UD. Cahaya in Tapaktuan, South Aceh. Thi

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Bhatia, Mamta, and Alka Sharma. "Evaluation of antifungal activities of some Indian dietary spices against pathogenic Rhizopus arrhizus and Rhizopus stolonifer." Journal of Applied Horticulture 26, no. 02 (2024): 252–57. http://dx.doi.org/10.37855/jah.2024.v26i02.48.

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Rhizopus arrhizus and Rhizopus stolonifer are pathogenic fungi responsible for causing ‘soft rot’ disease in fruits and vegetables, as well as life-threatening ‘mucormycosis’ in animals and humans, especially immunocompromised hosts. The use of synthetic fungicides and chemical preservatives to inhibit microbes is being challenged due to their toxic effects on human health and the environment. This has prompted researchers to investigate novel antimicrobials that are natural and safe. Current study aimed to evaluate the antifungal activities of essential oils (EOs), powdered (PWD) forms, and w

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Priyanka, P., H.M Sayed, Joshi A.A, B.A Jadhav, and P.M Chilkawar. "Studies on Effect of Different Extraction Methods on The Quality of Pomegranate Juice And Preparation of Spiced Pomegranate Juice." International Journal of Food Science, Nutrition and Dietetics 2, no. 5 (2013): 51–55. https://doi.org/10.19070/2326-3350-1300010.

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The present investigation was carried out to standardize the method of extraction of juice and to study the effect of extraction method on yield and quality of pomegranate juice. Also the efforts were also made to standardize the recipe for preparation of spiced pomegranate juice by using selected processing techniques and explore the prepared product for commercial use. Further efforts were made to evaluate the chemical quality of prepared pomegranate juice enriched with spices for their nutritional and organoleptic quality. The juice was also analysed for shelf life study

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Kumar, Raja, and Reshu Rajput. "Role of Natural Preservatives and their Effect on Food’s Shelf Life." Current Journal of Applied Science and Technology 42, no. 47 (2023): 7–19. http://dx.doi.org/10.9734/cjast/2023/v42i474312.

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All living creatures need food to survive. Food has a limited period to keep it safe for consumption and fresh. To keep the food product safe to consume for an extended period of time, and maintain the quality in terms of its taste and odor. Preservatives are incorporated in the modern food industries. There are two types of preservative present in nowadays market. Nature preservative are safe to consume, but their shelf life is less than the synthetic one. Natural additives, derived from plants, herbs, and other natural sources, can have positive effects on human health. These additives are o

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Happiness, Matembo Felix, Chove Mlipano Lucy, and Nuria Majaliwa. "The Efficacy of Garlic and Turmeric in Extending the Shelf Life of Sun-dried Marine Sardines (Stolephorus commersonnii)." European Journal of Nutrition & Food Safety 16, no. 8 (2024): 24–38. http://dx.doi.org/10.9734/ejnfs/2024/v16i81491.

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Increasing the shelf life of sun-dried marine sardines is critical to maintaining their quality and cutting down on food waste. The use of spices is common in different localities, however, there is a pressing need to optimize the use of spices for enhanced quality and shelf life of seafood. This study aimed to optimize the use of spices during the storage of sundried marine sardines. Design expert software was used for this purpose. Three levels of two independent factors were used to obtain different combinations Garlic/Allium sativum (0-3%) and Turmeric/Curcuma longa (0-3%). A linear equati

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A., Ahmed, and Mdegela R.H. "The Essential Oil from the Spices and Herbs Have Antimicrobial Activity Against Milk Spoilage Bacteria." African Journal of Agriculture and Food Science 5, no. 1 (2022): 54–62. http://dx.doi.org/10.52589/ajafs-bscq1fgh.

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Spices and herbs are usually added to milk to impart a particular flavour and medicinal purposes. Moreover, it is reported that additional spices and herbs extend the shelf life of milk. Contemporary use of essential oils from spices and herbs show promising results against various food spoilage microorganisms. Therefore, the essential oils from the spices and herbs from Zanzibar were used to assess antimicrobial activity against milk spoilage bacteria. The essential oils were extracted using steam distillation by a Clevenger apparatus. Minimum inhibitory concentrations (MICs) were determined

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Watkar, Prof Prashant. "Formulation and Preparation of Spicy Peanut Chikki." International Journal for Research in Applied Science and Engineering Technology 13, no. 5 (2025): 795–802. https://doi.org/10.22214/ijraset.2025.70264.

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Enhancing Traditional Confections: Development and Characterization of Spicy Peanut Chikki. Spicy Peanut Chikki is a novel adaptation of the traditional Indian brittle, incorporating a blend of spices to elevate its sensory appeal and nutritional profile. This research investigates the formulation, production, and physicochemical properties of Spicy Peanut Chikki, focusing on the effects of adding chili powder, cumin powder, ginger powder, chat masala and other spices to the classic peanut and jaggery base. The study evaluates the product's texture, flavor profile, shelf life, and consumer acc

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Mani, Arghya, Himanshu Singh, Arpan Kabiraj, Surajit Mitra, Rahul Sur, and Subhadip Chowdhury. "Nutritional, Sensory Quality and Antimicrobial Enhancement of Mango Ginger and Spices Fortified Tamarind Candies." European Journal of Nutrition & Food Safety 17, no. 5 (2025): 357–70. https://doi.org/10.9734/ejnfs/2025/v17i51731.

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Tamarind (Tamarindus indica L.) is a highly nutritious but underutilized fruit. Tamarind have a significant health benefits but till its potential remains largely unexploited. This present investigation is about the effects of incorporating natural ingredients like cumin (Cuminum cyminum), black cumin (Nigella sativa), fenugreek (Trigonella foenum-graecum), chilli powder (Capsicum annuum) and mango ginger (Curcuma amada) on the overall nutritional, sensory and microbial quality of tamarind candy. The entire study was conducted during the 12 months of storage. A Completely Randomized Design (CR

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Amuneke, K. E., O. R. Oguntade, F. C. Ikeogu, and U. A. Nomeh. "Effect of natural preservatives on the organoleptic characteristics and storage stability of smoked Heterotis niloticus." Agro-Science 19, no. 2 (2020): 31–35. http://dx.doi.org/10.4314/as.v19i2.5.

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Improvement of consumer’s palatability of Heterotis niloticus was investigated by value addition with natural spices and salt to improve its palatability and shelf-life. The major problem of H. niloticus is its poor taste, hence low demand and poor consumer’s acceptability which affects the market value. The objective of this study was to improve the palatability and shelf-life of H. niloticus using selected natural spices. Heterotis niloticus, procured and treated with natural spices and salt were allowed to drain for one hour, subjected to charcoal fired smoking kiln for 12 hours, cooled and

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Vasyukova, A. T., I. U. Kusova, M. M. Dyshekova, A. V. Moshkin, and E. V. Glukhova. "Development of products with extended shelf life." New Technologies 20, no. 1 (2024): 42–49. http://dx.doi.org/10.47370/2072-0920-2024-20-1-42-49.

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The goal of the research is to evaluate the flavor and rheological compositions formed in the process of structuring gel-like solutions of various concentrations into individual processes of the technological scheme for the production of semi-finished products and complex interaction in the structure of the finished product, taking into account the use of gelling agents and dietary supplements. The article presents some features of the flow of physicochemical reactions that make it possible to describe the dynamics of the interaction of nutrients in the formed binary compositions of carbohydra

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Madsari, Naeem. "EFFECT OF STERILIZATION ON ANTIOXIDANT ACTIVITY: IN THE CASE OF THAI HALAL CURRY PASTE." Journal of Halal Science and Technology 2, no. 1 (2023): 11–16. http://dx.doi.org/10.59202/jhst.v2i1.660.

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Halalan and thayyiban foods are intensively important among Muslims all around the world. Besides, consumer health concerns are escalating the demand for healthy food. Thai cuisine usually consists of several spices and herbs meant for colouring, flavouring, enhancing taste, and having various medicinal properties. Thai red curry paste commonly contains chilli pepper, black pepper, garlic bulb, lemon grass, and turmeric as its main ingredients. In addition, the phytochemicals of particular herbs in red curry paste also have antioxidant activities. This study builds on previous research using h

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Sapna, Bhalerao* Dr. Hersha Narkhede. "Preservatives in food: Enhancing Shelf-life, Safety and Sustainability." International Journal of Pharmaceutical Sciences 3, no. 1 (2025): 1200–1219. https://doi.org/10.5281/zenodo.14652607.

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Natural food preservatives are extremely important for improving food safety and shelf-life. As a result, the purpose of this study was to analyze the literature on the possibility of using natural preservatives to improve food safety and increase product shelf life. According to the review study, natural antimicrobial compounds that suppress the development of bacteria and fungi in order to improve quality and extend shelf life have received a lot of attention in recent years. Natural antimicrobials are mostly harvested and separated as secondary metabolites from plants, animals, and microbes

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Pajin, Biljana, and Olga Jovanovic. "Dragee product based on sunflower." Acta Periodica Technologica, no. 34 (2003): 13–21. http://dx.doi.org/10.2298/apt0334013p.

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The sunflower kernel is rich in valuable nutritive compounds so it is suitable as a raw material for production of confectionery products. In this paper we evaluated the technological characteristics of the confectionery sunflower kernel with the aim of obtaining dragee products, and determining the final product quality and shelf life. The dragee product was obtained by panning sunflower kernel with savory powder mixture of spices in a dragee pan. The used sunflower seed has an even distribution of linear size and satisfactory dehulling characteristics. The savoury dragee product was in excel

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Lailaem, Jainal, Vonda M. N. Lalopua, and Imelda K. E. Savitri. "UMUR SIMPAN ABON IKAN LAYANG (Decapterus sp.) BERDASARKAN PENDEKATAN MODEL ARRHENIUS." INASUA: Jurnal Teknologi Hasil Perikanan 3, no. 1 (2023): 191–98. http://dx.doi.org/10.30598/jinasua.2023.3.1.191.

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Shredded fish is a ready to eat product of processed fish with the addition of spices and herbs, in the form of crushed dried fish meat with a delicious taste. In storage, the product will deteriorates and reaches a condition unfit for consumption. Shelf life prediction studies are important in the production of food products, as an effort to provide shelf life information that can be applied to food products. One of the many damage reactions that cause a decrease in the quality of food products after production is the fat oxidation which causes the formation of volatile components and is resp

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Qasem, Akram A., Mohamed A. Ibraheem, Mshari A. H. Hamami, et al. "Valorization of ultraviolet-C (UV-C) dose validation in spices: Changes in phenolic contents and antioxidant activity during storage of UV-C-treated dried spices powder." Italian Journal of Food Science 36, no. 2 (2024): 111–20. http://dx.doi.org/10.15586/ijfs.v36i2.2502.

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In this work, ultraviolet-C (UV-C) radiation was applied at dose levels of 0, 0.5, 1, 1.5 and 2.0 kJ.m–2 to evaluate changes on the antioxidant capacity of dried fennel seeds, chilli pepper, and coriander seeds powder during storage. The samples’ total phenolic content (TPC), total flavonoid content (TFC), 2,2-diphenyl-1-picrylhydrazyl activity, and ferric-reducing antioxidant power (FRAP) were evaluated prior to and after storage for 6 and 12 months at 25°C and a relative humidity of 45%. The results showed that spices treated with UV-C doses had significantly greater content of TPC, TFC and

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ALBARRACÍN H., William, Christian ALFONSO A., and Iván C. SÁNCHEZ B. "APPLICATION OF ESSENTIAL OILS AS A PRESERVATIVE TO IMPROVE THE SHELF LIFE OF NILE TILAPIA (<I>Oreochoromisniloticus</I>)." Vitae 19, no. 1 (2012): 34–40. http://dx.doi.org/10.17533/udea.vitae.6168.

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Some essential oils extracted from herbs and spices have antioxidant activity, it can be used to increase the shelf-life of fillets and cuts of different post-mortem meat. The aim of this work was to study the effect of the antioxidant activity of Thyme and rosemary essential oils on Nile tilapia fillets preservation. The effect of essential oils in tilapia shelf-life was evaluated through the determination of the oxidation products by TBARS analysis and their comparison to some samples without essential oil application. The obtained results show that the use of the two essential oils reduces,

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MN, Uddin SA Toma MN Hossain Islam O. Khatun S. Begum M. Ahmed SU and Akanda MR. "Utilization of spices and herbs in ruminant and non-ruminant diet and its effects on meat quality." International Journal of Natural and Social Sciences 8, no. 3 (2021): 01–16. https://doi.org/10.5281/zenodo.5470745.

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The purpose of this review is to provide detailed information about the use of herbs and spices in ruminant and non-ruminant animal and its effect on meat quality. Herbs are dried leaves of any aromatic plants used to impart flavor and odour of food and spices are dried parts of any aromatic plants without leaves. Herbs and spices produced different natural and non-antibiotic phytogenic feed additives. Most usual and repeatedly used herbs and spices for phytogenic feed additives in swine, cattle and poultry production are garlic, chili, cayenne, pepper, peppermint, cinnamon, horseradish thyme,

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B, Hossain, Alam M Anwar-Ul-, and Sorowar G. "Development of Flattened Rice Flakes As Value Added Snacks Using Dehydrated Spices Powder As Natural Preservatives." DIU Journal of Health and Life Sciences 3, no. 1 & 2 (2016): 1–77. http://dx.doi.org/10.36481/diuhls.v03i1-2.ykqayz77.

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Flattened rice defines as dehusked boiled rice which flattened into flat form flakes. Thicknesses of these flakes varied almost translucently thin near to four times thicker than normal rice kernel. The sample developed by dusting of dehydrated refined spice mixes of bay leaf, zinger, and garlic powder. Phytochemical component of spices having anti-oxidative properties works as natural preservative for cereal products. Proximate values of zinger , garlic, bay leaves and flattened rice were moisture, fat, protein, carbohydrate, energy and fiber contents (%) ranged from 5-8g, 2-8g, 7- 16.5g, 54-

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Hossain, B., M. Anwar-Ul Alam, and G. Sorowar. "Development of Flattened Rice Flakes As Value Added Snacks Using Dehydrated Spices Powder As Natural Preservatives." DIU Journal of Allied Health Sciences 3, no. 1 & 2 (2016): 1–77. https://doi.org/10.36481/diujahs.v03i1-2.ykqayz77.

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Flattened rice defines as dehusked boiled rice which flattened into flat form flakes. Thicknesses of these flakes varied almost translucently thin near to four times thicker than normal rice kernel. The sample developed by dusting of dehydrated refined spice mixes of bay leaf, zinger, and garlic powder. Phytochemical component of spices having anti-oxidative properties works as natural preservative for cereal products. Proximate values of zinger , garlic, bay leaves and flattened rice were moisture, fat, protein, carbohydrate, energy and fiber contents (%) ranged from 5-8g, 2-8g, 7- 16.5g, 54-

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B, Hossain, Anwar-Ul Alam M, and Sorowar G. "Development of Flattened Rice Flakes As Value Added Snacks Using Dehydrated Spices Powder As Natural Preservatives." Journal of Allied Health and Life Sciences 3, no. 1&2 (2016): 77–94. https://doi.org/10.5281/zenodo.11000766.

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Abstract: Flattened rice defines as dehusked boiled rice which flattened into flat form flakes. Thicknesses of these flakes varied almost translucently thin near to four times thicker than normal rice kernel. The sample developed by dusting of dehydrated refined spice mixes of bay leaf, zinger, and garlic powder. Phytochemical component of spices having anti-oxidative properties works as natural preservative for cereal products. Proximate values of zinger , garlic, bay leaves and flattened rice were moisture, fat, protein, carbohydrate, energy and fiber contents (%) ranged from 5-8g, 2-8g, 7-

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Prabowo, Ulya Sarofa, Sri Winarti, and Bagus SP. "The effect of temperature and drying time on rujak cingur spices powder properties and its change during storage." Anjoro: International Journal of Agriculture and Business 1, no. 2 (2020): 30–36. http://dx.doi.org/10.31605/anjoro.v1i2.778.

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Rujak cingur is an Indonesian traditional food that is very potential to be developed. The time required to serve one serving of Rujak cingur is from 10 to 15 minutes. Mostly used to make spices. Spices also cannot be stored for a relatively long period of time. So, it takes an alternative to shorten the presentation time and prolong the shelf life by making powder spice. This study aims to determine the best combination of treatment based on temperature and drying time so as to produce the best quality Rujak cingur spices powder and to know the change of the product's properties during storag

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Dewangan, Badal, and Donal Bhattacharjee. "Assessment of Packaging Materials for Bulk Packaging of Mustard." Asian Research Journal of Agriculture 17, no. 4 (2024): 849–61. http://dx.doi.org/10.9734/arja/2024/v17i4595.

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A study was conducted to develop effective bulk packaging solutions for mustard, focusing on testing various packaging materials with liners and analysing shelf life for export purposes. To maintain the quality of spices, it is crucial to have oxygen and gas barrier properties to preserve aroma. To address this, a novel liner combination has been introduced to evaluate its effectiveness in extending the shelf life of mustard. Mustard was packed in nine types of packaging materials selected based on sustainability aspects and subjected to accelerated climatic conditions (38±1°C and 90±2% RH) fo

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Mustafa, Ramal Ahmed. "Phytochemicals Analysis and Minerals Present in the dried used as spices: Health Risk Implication in Northern of Iraq." Pakistan Journal of Medical and Health Sciences 15, no. 7 (2021): 2006–13. http://dx.doi.org/10.53350/pjmhs211572006.

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In this study, total concentrations of eleven chemical elements (Ba, Ca, Cu, Fe, K, Na, Mn, Ni, Zn, P and Mg) in common spices of Kalar city- Iraq were determined using inductively coupled plasma-optical emission spectrometry. This study indicates that spices are a good source of a combination of Ca, K, Na, P and Mg. The spices, Curcuma longa, Nigella Sativa and Elettaria cardamomum were found to be very good sources of essential trace elements like Fe, Zn and Mn. The concentrations of the all elements were within the WHO and FAO permissible levels. Therefore, health risks associated with thes

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