Predective preservative model for the shelf life of meat chain

Abstract

Spices are rich in phenolic compounds that have wide range of biological functions including antioxidant and antimicrobial activities The primary objective of the study was to evaluate the antioxidant and antimicrobial activities of extracts from Clove Syzygium aromaticum Cinnamon Cinnamomum cassia Oregano Origanum vulgare and Mustard Brassica nigra To determine the antioxidant activity, Total phenolic content TPC 2 2 diphenyl 1 picrylhydrazyl DPPH radical scavenging activity and 2 azinobis 3 ethyl benxothiazoline 6 sulphonicacid ABTS cation decolorization activity were measured The inhibitory effects of spice extracts against the bacterial strains such as E coli L lactis L mesenteroides L monocytogenes P fluorescens S typhimurium S putrifaciens were evaluated using agar well diffusion and broth micro dilution tests Among all spices extracts from Syzygium aromaticum exhibited very good antioxidant and antimicrobial properties newlineThe extraction method of bioactive compounds differs from plant to plant and an ideal extraction method for a particular phenolic source has to be individually designed and optimized A mathematical model was developed for evaluating the effect of particle size solvents solvent solid ratio and temperature on the extraction efficiency of spices newline