Application of prickly pear fruit extract to improve domestic shelf life, quality and microbial safety of sliced beef
Abstract
The research aimed to expand the knowledge on the use of natural bioactive compounds for food preservation. First-crop fruit of prickly pear were subjected to water extraction and evaluated for total polyphenol content, antioxidant activity, in vitro antimicrobial performance against food spoilage and pathogenic bacteria, and betacyanin and betaxanthin content. The extract was then applied by dipping technique to packed sliced beef, to evaluate...
Paper Details
Title
Application of prickly pear fruit extract to improve domestic shelf life, quality and microbial safety of sliced beef
Published Date
Aug 1, 2018
Journal
Volume
118
Pages
355 - 360
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Notes
History