Application of Rich Glaze Technology from Sugar and Honey in the Goat Meat Processing Industry | Chapter 3 | Food Science and Agriculture: Research Highlights Vol. 3

 

The goat meat processing industry faces challenges in improving sensory quality, shelf life, and product safety without relying on synthetic additives. Sugar and honey-based rich glaze technology offers an innovative solution by coating meat with a viscous, functional layer. Honey not only offers a natural sweetness but also contains antimicrobial and antioxidant compounds, while supporting caramelization and Maillard reactions that enhance flavor and visual appeal. The application of this technology improves tenderness, color, and oxidative stability in processed products such as grilled goat skewers, smoked meat, and ready-to-eat meals. As a potential substitute for synthetic preservatives and in support of the clean-label food trend, this technology holds significant promise for value-added product innovation in both domestic and export markets.

 

Author(s) Details

Agus Susilo
Department of Animal Science, Faculty of Animal Science, Brawijaya University, Malang-65145, Indonesia.

Lilik Eka Radiati

Department of Animal Science, Faculty of Animal Science, Brawijaya University, Malang-65145, Indonesia.

 

Khothibul Umam Al Awwaly

Department of Animal Science, Faculty of Animal Science, Brawijaya University, Malang-65145, Indonesia.

 

Abdul Manab
Department of Animal Science, Faculty of Animal Science, Brawijaya University, Malang-65145, Indonesia.

 

 

Gadis Apriani

Postgraduate Master Program, Faculty of Animal Science, Brawijaya University, Malang-65145, Indonesia.

Please see the book here:- https://doi.org/10.9734/bpi/fsarh/v3/5821

Screening of Bioactive Secondary Metabolites and Free Radical Scavenging Activity of Mucuna pruriens Seeds | Chapter 8 | Novel Aspects on Pharmaceutical Research Vol. 1

 The purpose concerning this chapter search out identify Mucuna pruriens beginning extract's bioactive phytoconstituents and quantify allure in vitro antioxidant activity.Preliminary phytochemical reasoning were done for the discovery of bioactive constituents utilizing standard procedures and the DPPH (2, 2-diphenyl-1-picrylhydrazyl) test was used to judge the In vitro antioxidant activity.Mucuna pruriens source extract was subjected to a preliminary phytochemical study, that revealed the appearance of major bioactive substances like phenols, flavonoids, tannins, alkaloids, triterpenes, and phytosterols. The maximum DPPH radical scavenging activity of Mucuna pruriens beginning extract in an antioxidant experiment was 72.95%, compared to a maximum action of 93.24% for the standard control at the same quantity (0.2 mg/ml). This is a blatant sign of the drug's forceful antioxidant properties.Mucuna pruriens sources are abundant source of natural antioxidants and presented high DPPH radical scavenging characteristics and contains main bioactive phytoconstituents. such as phenols, flavonoids, tannins, alkaloids, triterpenes, and phytosterols.

Author(s) Details:

R. Rajesh,
Phulo Jhano Medical College, Dumka, Jharkhand, India.

V. Sreekala,
Regional Institute of Ayurvedic Research, Gwalior, India.

Dhananjay Srikant Kostastane,
Autonomous State Medical College, Gonda, 271001, India.

Please see the link here: https://stm.bookpi.org/NAPR-V1/article/view/10306