Shelf life evaluation of Laghu Sutashekhara Rasa – A preliminary assessment

Mata, Shweta; Shivshankar, Rajput; Galib,; Vaghela, D.B.

doi:10.1016/j.jaim.2018.01.007

Cited by 10 publications

(3 citation statements)

References 7 publications

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“…Being, the package, not hermetic as mentioned in Section 2.6.3 an increase in temperature would increase the water vapor flow from inside the package to the environment. According to Shweta et al (2020), moisture is one of the main factors that cause food spoilage, as it has enough capacity to activate enzymes linked to the products' degradation process. For this reason, it is a fundamental parameter to determine the shelf life of food.…”

Section: Resultsmentioning

confidence: 99%

Shelf‐life study of a Salicornia ramosissima vegetable salt: An alternative to kitchen salt

Lima

Cristofoli

Filippidis

et al. 2022

J Food Process Engineering

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Waste of Salicornia ramosissima a halophyte plant used in gourmet cuisine, can be valorized after being dried and milled, becoming a vegetable salt, a healthier replacer of kitchen salt due to its lower sodium content (around 10‐fold less) but still maintaining an intense salty taste. To study the shelf life of this vegetable salt from S. ramosissima, packed in a cylindrical aluminum box, an accelerated shelf‐life testing (ASLT) was first carried out at 35, 40, 45, and 50°C by monitoring color, moisture, and water activity (aw) throughout the storage period. Moisture and aw decreased at increasing temperature, but the color was not affected. The moisture sorption isotherms (MSIs) were next produced at 15, 25, 35, and 45°C and relative humidity (RH: 6.5%–80%) using the static gravimetric method. Several mathematical models were tested to fit the MSI experimental data and finally the Oswin model was used to predict the moisture content. With this model, the isosteric heat was determined. A mass–balance model was used to predict shelf life and the equilibrium moisture content (Me) during storage based on predetermined MSI and water vapor rate transmission (WVTR) data. The predicted shelf life of the package with and without adhesive tape around the lid was 35 and 80 days (25°C, 75% RH) and 19 and 63 days (35°C, 90% RH), respectively. Practical Applications By understanding the moisture sorption phenomenon in hygroscopic powders, this study can provide valuable data to the food industry dealing with such products. Being a microbiologically safe product due to its low aw and having color stabilized through previous drying, its mode of failure during storage proved to be the loss of its free‐flowing capacity. A methodology to evaluate the shelf life of this hygroscopic product packed in a cylindrical aluminum box is described. There is a need to draw attention to the fact that, despite aluminum with a thickness of .23 mm is a very effective barrier to water vapor penetration, such package has an extremely small gap between the lid and body, which is hard to measure, yet allows water vapor to flow through the package at a rate that results in its shelf life being less than 3 months. Ways to overcome this issue are suggested.

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Section: Resultsmentioning

confidence: 99%

Shelf‐life study of a Salicornia ramosissima vegetable salt: An alternative to kitchen salt

Lima

Cristofoli

Filippidis

et al. 2022

J Food Process Engineering

View full text Add to dashboard Cite

show abstract

“…The products were withdrawn from the container and analyzed initially (0), and at a gap of 1, 3 and 6 months, as described by Rani et al, (2015) and Shweta et al, (2020).…”

Section: Storage Conditions and Frequency Of Withdrawalmentioning

confidence: 99%

Shelf-Life Evaluation of a Novel Functional Product from a Blend of Powdered Vegetables

Ali¹,

Paul²,

Dandago

et al. 2023

Turkish JAF Sci.Tech.

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Perishable fresh vegetables that do not meet cosmetic standards and other crop waste rich resources are presently wasted. Mangifera indica leaves, Psidium guajava leaves, Petroselinum crispum leaves and Daucus carota were selected as model vegetables to show that they can be converted into a shelf-stable novel functional powdered product. A novel functional product from a blend of these powdered vegetables (FPPV) was formulated. To evaluate the shelf-life of FPPV. The novel functional product from a blend of powdered vegetables (FPPV) was prepared in the Food Science and Nutrition laboratory, Sam Higginbottom University of Agriculture Technology and Sciences, India. The samples were subjected to accelerated stability study maintaining temperature and relative humidity 40°C ± 2°C and 75% ± 5% respectively. Organoleptic, physico‑chemical and microbiological properties of FPPV was analyzed at an interval of 0, 1, 3 and 6 months to check the degradation levels in the formulation. Organoleptic characters showed no significant changes in accelerated stability condition. There were insignificant changes in physico-chemical profiles and product was free from microbial contamination at different intervals of analysis. On extrapolation of the observations the shelf-life of FPPV was found to be 51 months (4 years and 3 months) for climatic zone I & II countries and 34 months (2 years and 10 months) for climatic zone III & IV countries, respectively. The conversion of perishable vegetables and crop wastes into shelf-stable functional food products will reduce food loss and waste in the vegetable industry.

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“…), with the levigation of Nagawalli Swarasa (fresh juice of Piper betel Linn.) (Shweta et al, 2020). This is an important formulation in Ayurveda therapeutics, especially when used as an antacid, but its preparation and antioxidant and antacid activity have not been reported until now.…”

Section: Introductionmentioning

confidence: 99%

Establishment of the mechanism of purification and levigation of green chemistry-assisted biocomposites of red ochre (Gairika): synthesis, characterization, and antibacterial, prebiotic, antioxidant, and antacid activities of the traditional Ayurvedic medicine Laghu Sutashekhara Rasa

Charde,

Kumar,

Dane

et al. 2023

Front. Chem.

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Gairika (red ochre) has a long history of influencing human civilization. Gairika is a rich source of nutrients used for reproductive and brain health. Gairika is mentioned as an antacid drug in Indian Ayurvedic medicine under Laghu Sutashekhara Rasa (LSR). However, a detailed study on LSR has not been reported to date. In the present study, LSR was prepared, and a pharmaceutical SOP (standardization procedure) was reported to obtain batch-to-batch reproducibility. LSR was characterized using FTIR, XRD, SEM-EDX, and TGA analyses. LSR was tested in vitro for its antacid activity. Advanced instrumentation revealed that LSR formation produced symmetrical particles (5–8 µm) with kaolin, kaolinite, quartz, goethite, and hematite, along with the phytoconstituents of Goghrita (clarified cow’s butter), Shunthi, and Nagawalli, as confirmed by GC-MS/MS analysis. The FTIR study revealed the formation of a chelating complex of goethite and hematite along with their phytoconstituents. XRD analysis confirmed the presence of kaolin, kaolinite, quartz, goethite, and hematite. Using in vitro antacid experiments, LSR and Shunthi demonstrated significant antacid activity as compared to antacid drugs and standards in the market, such as CaCO3. The DPPH assay revealed IC50 values of 12.16 ± 1.23 mg/mL, which is 0.0029 of Trolox-equivalent antioxidant activity. The inhibition (18 ± 4 mm) against pathogens (S. aureus, E. coli, P. aeruginosa, and B. subtilis) and the prominent growth of gut microbiota-supported strains (S. boulardii, L. paracasei, and L. plantarum) observed on LSR formulation were indicative of LSR application as a prebiotic. Here, the mechanism of purification and levigation mentioned in the classical literature of LSR was established. Overall, purification of Gairika with cow ghee and levigation with Nagawalli may enhance the solubility, bioavailability, and shelf-life of LSR through hydration and co-crystallization mechanisms. This is the first comprehensive report on the pharmaceutical validation of LSR and its characterization. The results of the present study could contribute to the development and reliable reproduction of LSR and the utility of environmental red ochre as a medicine in combination with Shunthi (Zingiber officinale Roxb.), as prescribed under Indian Ayurvedic medicine.

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Shelf life evaluation of Laghu Sutashekhara Rasa – A preliminary assessment

Cited by 10 publications

References 7 publications

Shelf‐life study of a Salicornia ramosissima vegetable salt: An alternative to kitchen salt

Shelf‐life study of a Salicornia ramosissima vegetable salt: An alternative to kitchen salt

Shelf-Life Evaluation of a Novel Functional Product from a Blend of Powdered Vegetables

Establishment of the mechanism of purification and levigation of green chemistry-assisted biocomposites of red ochre (Gairika): synthesis, characterization, and antibacterial, prebiotic, antioxidant, and antacid activities of the traditional Ayurvedic medicine Laghu Sutashekhara Rasa

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