Biopolymers from Microbial Flora

Velamakanni, Rani Padmini; Sree, B. Shanti; Vuppugalla, Priyanka; Velamakanni, Rani Samyuktha; Merugu, Ramchander

doi:10.1007/978-3-030-98392-5_8

Cited by 2 publications

(1 citation statement)

References 106 publications

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“…Researchers' studies showed that by adding fucoid, product shelf life increased, and fucoidan has the most antioxidant effects and can be used as a food preservative (Chew et al, 2008 ; Kwon et al, 2011 ; Velasco et al, 2010 ). Various studies have focused on the presence of foodborne bacteria in samples of butter and dairy products made from contaminated milk (Ortiz et al, 2006 ; Velamakanni et al, 2022 ). Others have reported antimicrobial effects on fucoidan extracted from S. angustifolium (Benkirane et al, 2022 ; Buczek et al, 2022 ; Patel et al, 2022 ).…”

Section: Resultsmentioning

confidence: 99%

Studying the shelf life of butter containing fucoidan, by evaluating sensory and chemical properties

Alipour

Marhamatizadeh

Mohammadi

2023

Food Science & Nutrition

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Fucoidan powder was added in amounts of 0.05, 0.1,0.3, and 0.5% to sour cream butter and sensory and chemical properties were tested on their shelf life for 60 days during storage. Peroxide levels initially increased until day 40 of storage and then decreased. Butter samples from the control group had the highest amount of peroxide on day 40 (15.25 ± 1.41 meq/kg butter), while samples treated with fucoidan 0.5% had the lowest amount of peroxide (6.35 ± 0.53 meq/kg butter). The acidity of butter treatments increased during storage (p < .05). Butter samples from the control group had the highest acidity at 60 days of storage (0.40 ± 0.033 mg KOH / g butter), while samples treated with 0.5% fucoidan had the lowest acidity (0.17 ± 0.013 mg KOH / g butter). The treated butter samples showed the highest stability. Fucoidan, as an antioxidant, reduces the taste, odor, and discoloration of butter added with fucoidan during storage because it completely removes odorless tasteless powder, and the free radical chain is involved in oxidation and improves product properties. The results showed that there are no significant changes in the acceptance rate of butter treated with fucoidan during 60 days of storage in the refrigerator (p > .05). The sensory scores of the treated butter showed that the sensory properties during the storage period were similar to the control samples, but on day 40 of storage, they decreased. In general, a concentration of 0.5% fucoidan delays the oxidative process and increases shelf life and is selected as a superior treatment in terms of sensory evaluation, and is introduced as a functional food.

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Section: Resultsmentioning

confidence: 99%

Studying the shelf life of butter containing fucoidan, by evaluating sensory and chemical properties

Alipour

Marhamatizadeh

Mohammadi

2023

Food Science & Nutrition

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Implementation of sustainable development goals in the cosmetics industry based on the example of cleansing cosmetics containing a surfactin-rich digestate extract

Seweryn

Wasilewski

Bochynek

et al. 2023

Clean Techn Environ Policy

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The implementation of sustainable development goals in the cosmetics industry is focused primarily on the phase of product design and the formulation of fully functional cosmetics based on raw materials of natural origin. The aim of the present study was to evaluate the feasibility of using a surfactin-rich digestate extract—a raw material of biotechnological origin—as an ingredient in cleansing cosmetics. A composition was designed, and shower gels based on the digestate extract were formulated. In the next stage of the study, the prototypical products were subjected to a quality assessment with an emphasis on the properties determining their functionality and safety of use by consumers. The shower gels formulated with raw materials of natural origin with the addition of the surfactin-rich extract show acceptable functional properties including viscosity, foaming ability and fat emulsification properties. Importantly, the use of the digestate extract was found to significantly improve the safety in use of the evaluated cosmetic prototypes. This finding is corroborated by a significant decrease in the zein value, which is a measure of the irritant effect of cosmetic formulations. A slight decrease in the ability to emulsify fats found for the tested prototypes confirmed their appropriate functionality and mild effect on the skin. Through the use of the surfactin-rich digestate extract, the cosmetics acquired a natural color derived from the extract. Colorimetric analysis shows that the color changes in the samples should be noticeable even by inexperienced observers. Graphical Abstract

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Biopolymers from Microbial Flora

Cited by 2 publications

References 106 publications

Studying the shelf life of butter containing fucoidan, by evaluating sensory and chemical properties

Studying the shelf life of butter containing fucoidan, by evaluating sensory and chemical properties

Implementation of sustainable development goals in the cosmetics industry based on the example of cleansing cosmetics containing a surfactin-rich digestate extract

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