The results of this study show that spice extracts were effective in inhibiting the growth of microbial populations and retarding lipid oxidation during refrigerated storage (4 °C) of raw beef meat. They also suggest that combinations of these extracts may have potential as natural preservatives in raw meat products.

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Biomass and lipid productivities of Isochrysis galbana were optimized using nutrients of molasses (4, 8, 12 g l(-1)), glucose (4, 8, 12 g l(-1)), glycerol (4, 8, 12 g l(-1)) and yeast extract (2 g l(-1)). Combinations of carbon sources at different ratios were evaluated in which the alga was grown at three different light intensities (50, 100 and 150 μmol m(-2) s(-1)) under the influence of three different photoperiod cycles (12/12, 18/6 and 24/0 h light/dark). A maximum cell density of 8.35 g l(-1) with 32 % (w/w) lipid was achieved for mixotrophic growth at 100 μmol m(-2) s(-1) and 18/6 h light/dark with molasses/glucose (20:80 w/w). Mixotrophic cultivation using molasses, glucose and glycerol was thus effective for the cultivation of I. galbana.

Oxidative rancidity in food emulsions leads to a reduction in shelf life. Synthetic antioxidants are widely used in food industry to prevent the development of rancidity. The present study was focussed on investigating the antioxidant potential of Cucumis sativus seeds (CSS) and correlates these findings with mayonnaise enrichment and extends its shelf life. CSS exhibited the highest abundance in phenolic compounds (93.5 AE 0.1 mgGAE g À1 ), flavonoids (57.4 AE 0.1 mgQE g À1 ), b-carotene (19.46 AE 0.4 mg carotenoids per 100 g) and high free radical scavenging activity. CSS (200 ppm) and butylated hydroxyanisole (200 ppm) were incorporated in mayonnaise and the oxidative stability was evaluated by peroxide, p-anisidine and TBARS values during storage at different temperatures. Organoleptic evaluations indicated that CSS enriched sample was recorded the highest overall acceptability. The results from our study will provide scientific basis for CSS as natural preservative against lipid oxidation or food enrichment while developing functional foods.