Year: 2016
Type: article
Abstract: Albizia myriophylla bark is traditionally used in the fermented rice beer “atingba” of Manipur, India. Three types of rice beers were prepared viz. (1) using traditional starter, (2) established starters and (3) established starters + ethanolic extract of A. myriophylla bark (AME) and stored at 32C for 3 months. AME contained polyphenols, soluble sugars, terpenoids, anthraquinone, flavonoids and tannins and 12 phenolic compounds were detected. The extract further exhibited antioxidant activity and inhibited lipid peroxidation and growth of Staphylococcus aureus and Escherichia coli. During storage, AME fortified beer recorded substantially low counts of general aerobes and other organisms. Moreover, it revealed least change in acidity, anthocyanin content, color, peroxide value and no biogenic amines during storage. Marked extension in shelf life stability of “atingba” was observed with the addition of AME and finds substantial application in the food industry as a natural food supplement and preserving agent. Practical Applications Albizia myriophylla bark can be used as a potent source of antioxidants and antimicrobial agents. The bioactive compounds from AME can be purified and incorporated for the enhancement of shelf life of alcoholic beverages like beer. These compounds will find applications in the food industry, where improvement of shelf life is a major concern. Certain value added products like neutraceuticals can also be developed from AME.
DOI: 10.1111/jfpp.12990
Institution: Tezpur University
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: bronze
Award: G1668347023
OpenAlex ID: W2521992425