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Indian thyme in hindi8/8/2023 ![]() ![]() Chitosan (CH) has been extensively used in food packaging applications among the plentiful natural macromolecules including cellulose and starch pertaining to the polysaccharide class owing to its easy film-forming capacity, biodegradability, better oxygen, and water vapor barrier ability, and good mechanical strength 4, 5. Nowadays, biopolymers derived from proteins, lipids, and polysaccharides have been effectively exploited to constitute a series of new environmentally friendly packaging substances. Thus, these substrates can be used as a viable substitute for conventional petroleum-based plastics, owing to their similar functional features for food packaging 3. Apart from being non-toxic and biocompatible, these naturally derived biopolymer-based films can transport antioxidants and therefore, do not create any inherent contamination to food including the leaching of additives like phthalates 2. ![]() These novel films are non-toxic, biodegradable, sustainable, and biocompatible 1. Under this circumstance, the development of natural eco-friendly packaging materials has increased tremendously in recent years. However, the extensive use and dumping of these non-degradable substances inevitably exacerbate the rising crisis of pollution in the environment. The benefits of such conventional substances are clear due to their ease of production, low cost, and excellent barrier properties. Synthetic polymeric packaging materials derived from petroleum have long been used in the food sector for ensuring the quality and safety of a wide range of foods. Our results suggest that CH-based films enriched with TEO and additives such as ZnO/CaCl 2/NC/PEG are an ecological, environmental friendly, and effective alternative approach to retain shelf life of collard greens during refrigerated storage. Moreover, CH-TEO based films incorporated with ZnO/PEG/NC/CaCl 2 were significantly effective in reducing physiological weight loss, retained total soluble solids, titratable acidity, and preserved chlorophyll contents as well as showed lesser a* values, suppressed microbial growth, and preserving appearance/sensory quality of collard greens for 24 days than LDPE and other biodegradable films. The results indicated that the incorporation of ZnO/PEG/NC/CaCl 2 in CH-based films significantly decreased water vapor transmission rate, increased tensile strength, and were water soluble and biodegradable in nature. Squeeze lemon to the Lemon Thyme Rasam recipe just before serving and pair it up with rice and beetroot poriyal recipe for lunch.In the present study, chitosan (CH) based biodegradable films were developed enriched with thyme essential oil (TEO) incorporated with different additives including zinc oxide (ZnO), polyethylene glycol (PEG), nano clay (NC), and calcium chloride (CaCl 2) and characterize the postharvest quality of ‘collard greens’ during refrigerated storage. Add curry leaves, let it crackle and take it off heat. While the rasam is cooking, in a tadka pan, heat a teaspoon of ghee and splutter mustard and cumin seeds. Let the rasam simmer for 5 minutes or more, so that the raw taste of the chilli in the rasam powder incorporates well into the rasam.Īdjust salt and simmer for 3 more minutes and turn off the heat. ![]() , whisk the dal and keep it aside.Īdd the dal to the tamarind tomato base and bring the thyme rasam to a boil and then reduce the stove to low flame. Once the pressure from the cooker is released naturally. Into a sauce pan, add the tamarind water, tomatoes, rasam powder, cumin powder, pepper powder, hing, a few curry leaves and salt into a pan. Add the thyme leaves, stir.īring to a boil on medium-high heat and then simmer till the tomatoes are cooked.Ĭlean and wash dal and pressure cook dal with enough water with 1 cup of water and turmeric powder for 3-4 whistles. To prepare Lemon Thyme Rasam Recipe, keep the tamarind water ready. ![]()
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