Effect Of Extract Addition Research Articles

Assessment of the Fungistatic Properties of Calendula officinalis L. Water Extract and the Effect of Its Addition on the Quality of Wheat Bread

The potential of Calendula officinalis water extract against fungi Aspergillus niger and Penicillium sp. and the effect of extract addition on the quality of wheat bread were investigated. In vitro, the extract reduced the mycelial growth and biomass production of A. niger, but there was no inhibitory effect on Penicillium sp. Enriched bread showed significantly higher total phenolic content, by about 77% and 95% in the bread, in which 10% and 15% of the water was replaced with extract, respectively. The antioxidant potential against DPPH• was significantly higher (compared to the control) in both variants used in the experiment, and the level of antioxidant activity increased with the addition of extract. The enriched bread had good quality characteristics—lower baking losses and higher volume than the control. The moisture content and acidity of the crumb of the extract-enriched bread were also higher. The extract additive used did not affect the sensory properties of the bread.

Effect of amaranthus viridis e bidens pilosa leaves extract on properties of soy protein-locust bean gum active films

The present study aimed to manufacture active biodegradable films from soy protein isolate (SPI), locust bean gum (LBG) and caruru and blackjack leaf extract. The interaction between the compounds was evaluated through the analysis of FTIR. The effect of extract addition on the microstructure, mechanical properties, antioxidant capacity, UV radiation absorption capacity, color and opacity of the film were evaluated. All extracts interacted with the protein, however only two treatments interacted with the LBG present in the film. Addition of extracts in the film provided an increase in antioxidant activity. The addition of the blackjack extract increased the tensile strength of the films, but reduced their elasticity. The addition of caruru extract, however, not favoring the resistance of the films. All the extracts darkened the films and the caruru extract provided more greenish films than all the other made films. The films containing blackjack extract presented a higher intensity of light absorption in the spectral range of ultraviolet A and C.

The Effect of Botanical Pesticide Extract Addition on the Nutrient Release of Fertilizer from Poultry Manure

Slow release fertilizer with pesticide (SRFP) has been formulated to provide nutrientenriched with pesticide using all natural compound. Matrix formulation is used with poultry manure(PM) as the nutrient source as well as the solid matrix for incorporating neem leave (Azadirachtaindica a.juss) and gendarussa leave (Justicia gendarussa burm) extract as the active compounds. Inthis study, the release of nutrient i.e. nitrogen by the addition of the two leave extracts during SRFPpreparation has been investigated using sand bed column leaching test. The leachate solution wasanalysed by Kjedahl method to measure total nitrogen amount released. Different volume of the leaveextract was investigated to study the effect of the extract addition on the release of the nitrogen. It isshown that the higher the volume of the leaves extract added during the granulation process, the fasterthe release of the nutrient.

Effect of Addition of Extracts of Different Herbs and Spices on Fermentation Behaviour of Apple Must to Prepare Wine with Medicinal Value

An apple wine with medicinal properties using different spices and herb extract of hops, mentha, anola, ginger and garlic holds promise as a new product with high consumer acceptability. To prepare such a wine, effect of addition of different extracts of species and herbs was investigated and reported here. Must with varying concentration of extracts (1, 3, 5, 7 and 9 %) were prepared and fermented at 22 ± 1 °C using pure culture of Saccharomyces cerevisiae var. ellipsoideus. Rest of the procedure was the same as that used for any wine preparation. Right from 48 h. Onwards the differences in TSS reduction in apple musts having different concentration of extract especially above 5 per cent manifested themselves a decline in all the treatments except that of aonla. The highest rate of TSS reduction, rate of fermentation and alcohol contents were found to be corroborative. The highest RF was observed in case of 5 % extract of ginger based must while the lowest was observed in case of garlic based must with 9 % extract. The increase in titratable acidity in all the concentrations and treatments was proportional to their respective initial values. Concentration of ethanol in general increased in all the treatments, but was the lowest in treatment above 5 % of garlic, ginger, hops or mentha based wines. The results emphatically show that concentration of extract above 5 % affects the ethanol production significantly, rather after this level fermentability, the yeast count and the ethanol content registered a decrease. The highest growth inhibition of yeast was observed in garlic based wine while lowest was recorded in anola wine. It is concluded that addition of extracts up to 5 % did not affect the TSS, fermentation rate, ethanol content of the wine, appreciably. The pronounced effect of extract addition was on initial fermentation time and later on the yeast acclimatized and the inhibitory effect was reduced or eliminated.