International Journal

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    ANTIMICROBIAL AND ANTIOXIDANT EFFECTS OF SPICE EXTRACTS ON THE SHELF LIFE EXTENSION OF RAW CHICKEN MEAT
    (2014-02-03) Radha krishnan K; Babuskin S; Azhagu Saravana Babu P; Sasikala M; Sabina K; Archana G; Sivarajan M; Sukumar M
    The antimicrobial and antioxidant effects of different spice extracts in raw chicken meat during storage for 15 days at 4 °C were studied. Raw chicken meat was treated with BHT (positive control), Syzygium aromaticum (SA), Cinnmomum cassia (CC), Origanum vulgare (OV), and Brassica nigra (BN) extracts and the different combinations as well as the results were compared to raw chicken meat without any additive (negative control). The antioxidant and antimicrobial activities of spice extracts were determined. Total phenolic contents and flavonoid contents were ranged from 14.09 ± 0.78 to 24.65 ± 0.83 mg of GAE/g and 7.07 ± 0.15 to 12.13 ± 0.24 mg of quercetin/g, respectively. The pH, instrumental color (CIE L*, a*, b*), total viable counts (TVC), Lactic Acid Bacteria (LAB) counts, Enterobacteriaceae counts, Pseudomonas spp. counts and 2-thiobarbituric acid reactive substances (TBARS) were determined at a gap of 3 days interval for a period of 15 days. The bacterial counts of T-W-SA + T-W-CC + T-W-OV samples were lower than control samples during storage. T-W-SA + T-W-CC + T-W-OV samples maintained significantly (P < 0.05) higher L*, a* and b* values while storing. The TBARS values of T-W-SA + T-W-CC + T-W-OV samples were lowest among the samples. These results show that spice extracts are very effective against microbial growth, lipid oxidation and has potential as a natural antioxidant in raw chicken meats.
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    PREPARATION AND CHARACTERIZATION OF MUCILAGE POLYSACCHARIDE FOR BIOMEDICAL APPLICATIONS
    (Elsevier, 2013-10-15) Archana G; Sabina K; Babuskin S; Radhakrishnan K; Mohammed A, Fayidh; Azhagu Saravana Babu P; Sivarajan M; Sukumar M
    In the present investigation, the polysaccharide/mucilage from waste of Abelmoscus esculentus by modification in hot extraction using two different solvents (Acetone, Methanol) were extracted, characterized and further compared with seaweed polysaccharide for their potential applications. The percentage yield, emulsifying capacity and swelling index of this mucilage were determined. The macro algae and okra waste, gave high % yield (22.2% and 8.6% respectively) and good emulsifying capacity (EC% = 52.38% and 54.76% respectively) with acetone, compared to methanol (11.3% and 0.28%; EC% = 50%) (PH = 7) while swelling index was greater with methanol than acetone extracts respectively. The infrared (I.R.) spectrum of the samples was recorded to investigate the chemical structure of mucilage. Thermal analysis of the mucilage was done with TGA (Thermal Gravimetric Analyzer) and DSC (Differential Scanning Calorimeter) which showed both okra and algal polysaccharide were thermostable hydrogels.