ArticleFood technology and biotechnology
Decolorized and Undecolorized Ethanol Extracts of Ginggiyang (
Article in Food technology and biotechnology. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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4 authors.
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Abstract
Research background: The global increase in population has led to a corresponding rise in the production of edible products and chemical preservatives. However, chemical preservatives are often associated with adverse health effects, highlighting the need to develop safer and more effective alternatives. Experimental approach: This research evaluates the effectiveness and sensory acceptability of decolorized and undecolorized ethanol extracts of Results and conclusions: Products treated with test extracts were as sensorially acceptable as those treated with potassium sorbate. The addition of the extracts was shown to have a preservative effect, as the TPC and YM counts were lower than in the control. Therefore, the test extracts have the potential to be developed as natural preservatives that could replace chemical variants such as potassium sorbate. Novelty and scientific contribution: Decolorized and undecolorized ethanol extracts of
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