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 | Zendy

Olatunde Oladipupo Odunayo | Zendy; Benjakul Soottawat | Zendy; Huda Nurul | Zendy; Zhang Bin | Zendy; Deng Shanggui | Zendy

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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

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