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Ethanolic Noni ( Morinda citrifolia L.) leaf extract dechlorophyllised using sedimentation process: Antioxidant, antibacterial properties and efficacy in extending the shelf‐life of striped catfish slices
Author(s) -
Olatunde Oladipupo Odunayo,
Benjakul Soottawat,
Huda Nurul,
Zhang Bin,
Deng Shanggui
Publication year - 2021
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14917
Subject(s) - antioxidant , shelf life , morinda , antimicrobial , sedimentation , catfish , chemistry , food science , chlorophyll , botany , traditional medicine , fish <actinopterygii> , biology , sediment , fishery , biochemistry , medicine , paleontology , organic chemistry
The antimicrobial and antioxidant properties of ethanolic noni leaf extract were improved in the top fraction after sedimentation at 4 °C for 24 h