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This paper aims to study the effect of orange peel and moringa leaves extracts on microbiological safety, sensory quality, lipid oxidation and color properties of chicken sausages under frozen storage.

Chicken sausages were prepared by using orange peel, moringa leaves extracts and butylated hydroxytoluene (BHT). The sausages were stored in a freezer at −18°C. Samples were taken at a regular interval of 20 days from the day of production to spoilage of sausages and analyzed for microbiological safety, sensory quality, lipid oxidation and color properties.

In comparison to the control sausage, sausages having BHT, orange peel and moringa leaves extract had a significantly (p < 0.05) lower bacterial, yeast and mold count. All the sausages were microbiologically safe for consumption till the 100th day, and the results of the 120th day crossed the permissible limits. Sensory acceptability scores of sausages were good (>6) throughout the storage period. The color values of sausages were not affected by the addition of orange peel and moringa leaves extract. The extent of lipid oxidation increased during storage, and sausages with BHT, orange peel and moringa leaves extract had significantly (p < 0.05) lower values of thiobarbituric acid reactive substances and free fatty acids (FFAs) toward the end of the storage period.

The observations of this paper endorse the use of orange peel and moringa leaves extract in meat products formulation for acceptable storage stability under frozen conditions.

The purpose of this paper is to review the nutritional and phytochemical value of Moringa oleifera L., along with health benefits. Moringa oleifera, a highly valued plant grown throughout the world and all parts of tree used in different food formulations, possess industrial and therapeutic uses. This plant is gaining popularity because of its nutrient-rich root, leaves, flowers and fruits, having immense traditional medicinal uses and proved pharmacological properties.

Major well-known bibliometric information sources such as Web of Science, Scopus, Mendeley and Google Scholar were searched with keywords such as nutrition value of Moringa oleifera, bioactive compounds, health benefits, processing and safety were chosen to obtain a database of 1,386 papers. A final database of 70 scientific sources was made after sorting and classifying them according to different criteria based on topic relevance, country of origin and year of publication.

The literature reflects that Moringa contains all necessary macro, micro-nutrients and bioactive compounds (terpenoids, polyphenols, flavonoids, glucosinolates, alkaloids, glycosides and carotenoids). Scientific studies illustrate that M. oleifera and its bioactive constituents could play a vital role in the prevention of several chronic and degenerative diseases associated with oxidation stress. The recent upsurge in consumer interest for health foods has opened up new vistas for plant products containing bioactive compounds in different food formulations.

This paper highlights phytochemicals, pharmacological properties, bio-accessibility, food and industrial applications of Moringa. Moringa pods are traditionally preferred for enlarged liver and spleen, intestinal worms, weakness, neurological disorders and skin disease. A seed is natural and an inexpensive coagulant used to remove organic particles from water.

The purpose of this paper is to focus on natural food additives identified in the drumstick (Moringa Oleifera) and their probable application as novel ingredients in the development of functional food products. This plant additive has attracted interest as one of the prominent candidates for the purpose of improving processing, quality and the safety of various livestock foods such as meat, milk, fish and their products. The search of natural food additives for the processing and preservation of high-quality, ready-to-eat products has notably increased due to the adverse effects of chemical additives on human health.

Traditionally, Moringa is a pan-tropical plant species, which is well-known for its nutritional and medicinal properties in human nutrition. Its leaves, seeds, flowers, pods (fruit), bark and roots are extremely valuable sources of nutrition for people of all ages. Moringa is nowadays also considered as an important source of nutraceuticals which may find wide application in the food industry. These nutraceuticals have a positive impact on the body’s function or condition by affecting the digestive, endocrine, cardiovascular, immune and nervous systems, and it may ultimately influence health.

Several additives that are released in vitro or in vivo from various parts of Moringa have been attributed to different health effects, including antimicrobial properties, antioxidant activities, anti-tumour, anti-inflammatory, anti-ulcer, anti-atherosclerotic, anti-convulsant activities and there is enhancement of nutritional and organoleptic attributes of various livestock foods. Extensive research has been undertaken to identify and characterize these additives as a new source of biologically active ingredients for the development of functional foods with specific benefits for human health.

This paper focuses on the properties, utilization and scope of Moringa Oleifera in livestock products, all of which indicate that its effective utilization is the need of the hour.

Moringa oleifera (MO) is a herbal remedy that is rich in essential amino acids and phytochemicals in the leaves, seeds and pods. It is becoming a famous food in various ethnic groups, and the consumption is increasing worldwide. However, there is no safety profile of the hydroalcoholic MO leaf extracts, or documented teratogenicity aspect. This study was sought to compare the antioxidant activity and the teratogenicity of hydroalcoholic MO leaf extracts in the zebrafish embryo.

MO leaves were extracted with aqueous alcohols (ethanol or methanol: water, 80:20 v/v) using the Soxhlet method. The antioxidant capacity was determined using DPPH assay. The concentrations of extracts ranging from 3 to 1,000 µg/mL were used to examine the toxicity and teratogenicity on the zebrafish embryo.

Both hydroalcoholic MO leaf extracts were positive for alkaloids, terpenoids, steroids, tannins, flavonoids, phenols, coumarins, quinones and glycosides, except saponins only absent in aqueous methanol extract. The antioxidant capacity based on lC₅₀, was 15.92 ± 3.62 mg/mL for aqueous methanolic and 25.28 ± 2.89 mg/mL for aqueous ethanolic extract. For acute toxicity, the aqueous methanolic extract has lower LC₅₀ (163.87 ± 12.88 µg/mL) compared to aqueous ethanolic extract (337.48 ± 30.04 µg/mL). The embryo treated with aqueous methanolic extract showed phenotypic defect but not on the aqueous ethanolic extract.

This study suggests that aqueous methanol of MO leaves extract has better antioxidant capacity compared to ethanol, and ethanolic leaf extract is safer (higher LC50 and no teratogenicity) than methanolic extract.

This paper aims to explore the application of drumstick (Moringa oleifera) flower (DF) as a functional antioxidative ingredient in goat meat product.

Dried DF was included in the product formulation at 1% (Treatment I) and 2% (Treatment II) levels. The physicochemical, colour, textural and sensory quality as well as storage stability of nuggets with DF were determined against control.

The dried DF was found to be rich source of protein and dietary fibre, possessing good antioxidant potential. Chromatographic analysis of DF extract showed presence of 14 active principles known to have antioxidative properties. Inclusion of dried DF decreased pH values of emulsion (p = 0.005) as well as nuggets (p < 0.001) and increased (p < 0.001) the ash, dietary fibre and phenolic contents. The added DF affected the product’s lightness (p = 0.017), yellowness (p < 0.001, hardness (p < 0.001), adhesiveness (p = 0.032), cohesiveness (p = 0.006), gumminess and chewiness (p < 0.001). Sensory characteristics of control and product with DF were statistically similar except low (p = 0.002) flavour score for Treatment II. DF inclusion lowered (p < 0.001) thiobarbituric acid reactive substances number and total plate count.

DF can be used as a source of antioxidants and dietary fibre in goat meat nuggets to enhance their health value, functionality and storage stability.

Foods including goat meat nuggets enriched with goodness of functional ingredients like dietary fibre and natural antioxidants are gaining consumer’s preference globally. Inclusion of drumstick flower in goat meat nuggets significantly increases the dietary fibre and antioxidants making such products healthier and more stable. Consumption of goat meat nuggets added with drumstick flower is expected to improve consumer’s well-being as well.

White maize-based porridge is a staple food for about 80 per cent consumers in South Africa and in other sub-Saharan African countries contributing significantly to the diet of rural population in developing countries. White maize is deficient in some amino acids and over-dependency on its porridge may lead to high prevalence of malnutrition-related health conditions. Moringa oleifera (MO) and termite (Macrotermes falciger) are known to contain substantial amount of protein. The purpose of this study was to determine the effect of powders from MO leaves and termite on the nutritional and sensory properties of instant maize porridge.

Inclusion of MO and termite powder in instant maize porridge, using different treatments were considered using a completely randomised design. Factor levels were control (maize flour) cooked, blanched and uncooked MO samples. Data were analysed using SPSS version 23.

Protein content of fortified instant maize porridge (FMP) significantly increased from 10.0 to 21.2 per cent compared to unfortified porridge, and this could be attributed to the substitution effect, as fresh uncooked MO leaves are reported to be high in protein. Mineral content of FMP was higher in zinc, iron, calcium and magnesium. Calcium values of FMP were higher (276.8 mg/100 g) compared to unfortified porridge (7.1 mg/100 g). Upon the addition of MO leaves and termite powder, the zinc content increased from 3.4 mg/100to 7.6 mg/100 g. Higher iron values (27.9-36.9 mg/100 g) were observed among fortified samples. The sensory result showed that control sample had higher acceptance than the fortified samples (p = 0.02). Sensory analysis showed that among fortified porridges, blanched sample was rated high for colour and texture, cooked sample was higher in taste and uncooked sample was higher for aroma. Control sample had higher acceptance than fortified porridges for taste. The results of this study showed that the addition of MO leaves and termite powder to instant maize porridge has led to a substantial increase in the nutritional value of FMP.

This study was carried out to develop instant maize porridge fortified with MO leaves and termite powder suitable for infants, pregnant mothers and other maize consumers. The author aimed at improving the nutritional content of instant maize porridge by combining it with MO leaves and termite powders. The results showed that the addition of MO leaves and termite powders to instant maize porridge has led to a substantial increase in the nutritional value of FMP. Therefore, powder from MO leaves and termites could be used in complementary foods to increase protein and mineral contents.

The purpose of this paper is to review the advanced technologies and approaches for utilization of waste generated in dairy industry. Whey is highly contaminated, with a high organic load around 100,000 mg O₂/L COD (chemical oxygen demand), and is not used for further processing. The waste generated in different food industries can be utilized in different value addition product with the help of advanced technology.

Major well-known bibliometric information sources are the Web of Science, Scopus, Mendeley and Google Scholar. Several keywords like nutrition value of whey, whey utilization, whey valorization, whey technologies, whey beverages, fruit-based whey beverage, carbonated beverage, probiotic or alcoholic beverages, herbal beverage, fermented beverage and current scenarios were chosen to obtain a large range of papers to be analyzed. A final inventory of 126 scientific sources was made after sorting and classifying them according to different criteria based on topic, academic field country of origin and year of publication.

The comprehensive review of different literature, data sources and research papers seeks to find and discuss various sustainable solutions to this huge waste generated from milk industry. The sustainable use of whey for production and conversion in different types of products can uplift the bio-based economy of industries and thereof national/international economy. The recent upsurge in consumer interest for health-promoting products has opened up new vistas for whey beverages and other whey products research and development.

The paper draws out different sustainable characteristics and technology of whey products available in market, as well as potential products to be launched in the market. Interestingly, over the past few years, dairy industries have applied various technologies to process cheese whey and are in search of new products which can be prepared from the by-product. This review discusses on the recent research development of whey valorization with particular reference to technologies used in the addition to their commercial availability and a way forward.

This paper aims to evaluate the inhibitive action of different concentrations of Sesbania grandiflora leaf extract on the mild steel corrosion in an aggressive HCl medium under different experimental conditions.

Weight loss investigation, open-circuit voltage analysis, Tafel polarisation, AC impedance analysis, etc. were used for the evaluation of inhibition efficiency. The influence of immersion period on inhibition efficiency was evaluated. The mechanism of action of the inhibitor is also discussed. Infrared (IR) spectroscopy and energy-dispersive X-ray spectroscopy analysis were used to characterise the passive film.

The results suggested that 10,000 ppm solution has maximum inhibition efficiency of 98.01 per cent at room temperature, while 1,000 ppm solution also exhibited a better efficiency of about 96.16 per cent. Efficiency of inhibitor solution was found to increase with an increase in its concentration. Polarisation study proposed the solution as an anodic inhibitor. Impedance study confirmed the formation of a protective layer over the surface of the specimen, and the constituents of the film were identified using IR spectroscopy. Stability of the film adsorbed on the steel was cleared from the steady open-circuit potential value. Study on action of the inhibitor under accelerated conditions revealed the fact that the efficiency of extract in preventing corrosion is good under stimulated conditions also.

The action of inhibitor sustains for a sufficient time period and could sustain under stimulated conditions. Hence, its application is practically possible in industries. The proposed inhibitor is widely available and is environmentally safe.

HCl is an industrially important chemical used for acid cleaning, acid pickling, etc. HCl was used as an aggressive corrosion environment. As the chances for mild steel to be in contact with HCl were very high, it was important to develop an efficient, economical and eco-friendly inhibitor for corrosion.

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 study aims to investigate the effect of Ajuga iva (Ai) on enzymes involved in the metabolism of cholesterol, in rat fed a cholesterol-enriched diet.

Male Wistar rats (n = 12), weighing 120 ± 5 g were fed on 1 per cent cholesterol-enriched diet [hypercholesterolemic (HC)] for 15 days (d15). After this adaptation phase, HC rats (total cholesterol = 6.5 ± 0.6 mmol/L) were divided into two groups fed the same diet and treated (Ai-HC) or not with (HC) with Ai for d15.

At day 15, in Ai-HC group compared to HC, serum triacylglycerol (TG) values were 1.4-fold lower (p = 0.002), whereas unesterified cholesterol (UC) contents were 1.8-fold higher (p = 0.0001). Serum phospholipids (PL) and cholesteryl esters (CE) contents and liver TG, UC, PL and CE values were not sensitive to Ai. TC/HDL-C and LDL-HDL1-C/HDL-C ratios were, respectively, 1.8- and 4-fold lower (p = 0.006 and p = 0.04). HDL2-C and HDL3-C amounts were enhanced by 40 and 74 per cent, respectively (p = 0.003 and p = 0.0001). HDL3-UC was 1.6-fold higher (p = 0.006); whereas PL contents were 1.4-fold lower (p = 0.003). HDL3-apo and HDL2-CE contents were similar between groups. A decreased of hydroxy-methyl-glutaryl-coenzyme A reductase and cholesterol 7α-hydroxylase activities (−44 and −25 per cent; p = 0.003 and p = 0.02, respectively) were noted. Lecithin: cholesterol acyltransferase activity was 1.5-fold higher (p = 0.001).

In HC rat, Ai is able to induce hypotriglyceridemia. However, it turns out that Ai may reduce cardiovascular risk by decreasing the reports of atherogenicity and modifying the activities of enzymes involved in the cholesterol metabolism.