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This paper aims to explore the possibility of utilization of Asparagus racemosus as a novel natural preservative in meat products.

Chevon sausages were used as a study model and prepared by incorporating different levels of A. racemosus, namely, T1 (0.25 per cent), T2 (0.50 per cent) and T3 (0.75 per cent) and were vacuum packaged and assessed for various lipid oxidative stability and storage quality parameters under refrigerated (4  ±  1°C) conditions.

Significantly (p < 0.05) lower thiobarbituric acid reacting substances (mg malonaldehyde/kg) values were observed for the products containing A. racemosus in comparison to control indicating a significant effect on the lipid oxidative stability. The products containing A. racemosus also showed significantly (p < 0.05) lower values for various microbiological characteristics like total plate count (log cfu/g), psychrophilic count (log cfu/g), yeast and mould count (log cfu/g), anaerobic count (log cfu/g) and free fatty acid (% oleic acid) values indicating the antimicrobial and antifungal properties of A. racemosus. No significant (p > 0.05) effect was observed on the cooking yield and moisture content of the products. Significantly (p < 0.05) higher scores were observed for various sensory parameters of the products containing A. racemosus during the entire period of storage.

A. racemosus successfully improved the lipid oxidative stability and storage quality of the model meat product without compromising the sensorial characteristics and has a great potential as a novel natural preservative in muscle foods.

The purpose of this paper is to screen for iron bioavailability and absorption-promoting activity in selected herbs. Evidence is needed to promote and practice food-based strategies such as use of plants or their parts for treating iron deficiency anemia.

Eight Indian herbs, considered to be iron rich and/or hematinic, namely, Boerhavia diffusa, Trachyspermum ammi, Amaranthus paniculatus, Lepidium sativum, Medicago sativa, Asparagus racemosus, Sesamum indicum and Piper longum, were selected. Their mineral composition and phytate and tannin contents were analyzed. Endogenous iron bioavailability was assessed in human enterocyte cell line model, Caco-2 cells, using cellular ferritin induction. Iron absorption-promoting activity was tested similarly in two herbs and their mineral extract by the addition of exogenous iron or ascorbic acid.

Based on compositional analysis, B. diffusa, L. sativum and T. ammi had high iron (> 40 mg/100 g) and tannin/phytate. A. paniculatus, M. sativa, P. longum, S. indicum had low iron (10-15 mg/100 g) with high phytate and tannin. A. racemosus had 38 mg/100 g iron and low phytate and tannin. None of the herbs induced Caco-2 cell ferritin, indicating poor endogenous iron bioavailability. Mineral solutions of, two contrasting herbs (inhibitor content), B. diffusa and A. racemosus induced ferritin with ascorbic acid and not with exogenous iron, suggesting that these are devoid of iron absorption-promoting activity.

Incorporation of such herbs in diets may enhance iron content but not its bioavailability.

Selected edible herbs have been screened for iron bioavailability and its absorption-promoting activity. This has implications in planning evidence-based strategies to correct iron deficiency in general population.

The purpose of this study was to assess the preservative potential of Tinospora cordifolia as a novel natural preservative in muscle foods.

Chevon sausages were used as a model system and were prepared by incorporating different levels of T. cordifolia, namely, T1 (0.25 per cent), T2 (0.50 per cent) and T3 (0.75 per cent), and assessed for lipid oxidative stability and storage quality under refrigerated (4 ± 10°C) conditions.

Lipid oxidative stability showed a significant improvement as the products incorporated with T. cordifolia exhibited significantly (p = 0.001) lower thiobarbituric acid reacting substances (mg malonaldehyde/kg) in comparison to control. A significant improvement was also observed in the microbial stability as T. cordifolia-incorporated products showed significantly lower values for total plate count (log cfu/g, p = 0.001), psychrophilic count (log cfu/g, p = 0.003), yeast and mould count (log cfu/g, p = 0.02) and free fatty acid (percentage of oleic acid, p = 0.01). Significantly higher scores were observed for various sensory parameters of the treated products during storage.

Tinospora cordifolia successfully improved the lipid oxidative and microbial stability of the model meat product and may be commercially exploited as a novel preservative in muscle foods.

This paper aims to to explore the possibility of utilization of Ipomoea batatas as a novel binding agent for hot-set restructured meat products. Further, green coffee bean (GCB) extract was used as a natural ingredient to improve the lipid oxidative stability and storage quality of the developed restructured mutton blocks.

Restructured mutton blocks were used as a model and were prepared by incorporating different levels of I. batatas, namely, 1, 3 and 5 per cent and analyzed for various quality parameters. Restructured mutton blocks containing optimum level of I. batatas were further treated with GCB (1 per cent) extract as a natural ingredient and assessed for various lipid oxidative stability and storage quality parameters under refrigerated conditions (4 ± 1°C).

Restructured mutton blocks containing 3 per cent level of I. batatas were optimized as best on the basis of various quality parameters. Although a significant declining trend was observed in the sensory characteristics with storage; however, the products containing GCB extract showed significantly (p < 0.05) higher acceptability. The mean scores for overall acceptability for products with GCB extract on day 0 was 7.4 ± 0.1 and for control was 7.3 ± <0.1. Significantly (p < 0.05) lower thiobarbituric acid reacting substances (TBARS, mg malonaldehyde/kg) and free fatty acid (FFA, % oleic acid) values were observed for the products containing GCB extract. The mean TBARS and FFA values for products with GCB extract on day 0 were 0.2 ± <0.1 and 0.08 ± <0.1 and for control were 0.3 ± <0.1 and 0.09 ± <0.1, respectively. The restructured mutton blocks containing GCB extract also showed significantly (p < 0.05) lower values for various microbiological characteristics like total plate count (log cfu/g) and psychrophilic count (log cfu/g).

The results showed herein indicate a promising industrial application of I. batatas (3 per cent) as a binding agent for restructured meat products and GCB extract (1 per cent) as a novel natural ingredient for improved lipid oxidative stability and storage quality.