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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2019.8(8): 2625-2630
DOI: https://doi.org/10.20546/ijcmas.2019.808.305


Effects on Anti-Microbial Activity of Vathal Kulambu Dry Spice Mix on Food Borne Pathogens
R. Kasthuri Thilagam1*, R. Saravana Kumar2 and J. Vanithasri3
1Department of Food Science, Imayam Institute of Agriculture and Technology, Thuraiyur, India
2Department of Appearal Designing and Fashion Technology, Community Science College and Research Institute, Tamil Nadu Agricultural University, Madurai, India
3Krishi Vigyan Kendra, Tamil Nadu Agricultural University, Needamangalam, India
*Corresponding author
Abstract:

Spices are rich source of phytochemicals having specific health benefits. Spices are used individually or in combination as food adjuncts to impart flavor, colour and aroma. Traditional knowledge existing in countries like India has shown the medicinal properties of many spices for treating wounds, cough, cold and fever, hyperglycemic and hyperlipidemic conditions. Some of the important constituents of spices which are shown to possess medicinal value include curcumin from turmeric, capsaicin from red pepper, piperine from black pepper, eugenol from cloves, allyl sulfides from garlic and onion. These compounds are shown to possess antioxidant, anti-inflammatory, antimicrobial, hypolipidemic and anti-lithogenic activities and anti-cancer properties. In this study was under taken to standardize the dry spice mix of Chettinadu ethnic cuisine Vathalkulambu dry spice mix were used in different packaging materials such as P1 – Low density poly ethylene, P2 – High density poly ethylene, P3 – Poly propylene and P4 – Aluminium foil are used.


Keywords: P1 – Low density poly ethylene, P2 – High density poly ethylene, P3 – Poly propylene, P4 – Aluminum foil
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How to cite this article:

Kasthuri Thilagam R., R. Saravana Kumar and Vanithasri J. 2019. Effects on Anti-Microbial Activity of Vathal Kulambu Dry Spice Mix on Food Borne Pathogens.Int.J.Curr.Microbiol.App.Sci. 8(8): 2625-2630. doi: https://doi.org/10.20546/ijcmas.2019.808.305