About
12
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Introduction
Faria Afrin is a doctoral student at the United Graduate School of Agricultural Sciences, Iwate University, Japan.
Faria obtained her BS (Fisheries) and MS in Fisheries Technology degrees from Bangabandhu Sheikh Mujibur Rahman Agricultural University, Bangladesh. Faria has a number of publications, paper presentations, and scholarships in her tenure of work done for the scientific community. Her current research focuses on bioactive compound analysis, protein analysis, and food preservation.
Skills and Expertise
Current institution
Publications
Publications (12)
A natural product such as chitosan promotes health benefits and extends the shelf life of the processed products. Chitosan has been used as a food additive due to its antioxidant and antimicrobial activities. This study was conducted to optimize the chitosan concentration as a coating agent on the quality and shelf life of Labeo rohita fillets duri...
Sun dried (T. fasciata) was stored with airtight polyethylene bags at room temperature to investigate the changes in physical, chemical, microbiological and sensory characteristics for 90 days. Sensory and physical (water reconstitution, pH) characteristics of dried T. fasciata showed that the product was acceptable up to 60 days of storage. Moistu...
The objective of this study was to investigate the changes in physicochemical, microbiological, and sensory properties of sun-dried Mystus vittatus during storage at ambient temperature. The fish was dried under sun exposure on bamboo mats for 5–6 days until the moisture content reduced to approximately 10–15%. The dried fish was then packed into a...
An experiment was performed to evaluate the effects of different drying methods with different pre-treatments on the physico-chemical, microbiological, and sensory properties of the silver carp, Hypophthalmichthys molitrix. In order to achieve this objective, the collected fresh fish were dried using traditional (without any pre-treatment), improve...
An investigation was carried out to compare the physical, chemical, microbiological and sensory properties of three freshwater dried fish products of Wallago attu Bloch & Schneider, 1801 (Siluriformes: Siluridae), Channa striatus (Bloch, 1793) (Perciformes: Channidae) and Glossogobius giuris (F. Hamilton, 1822) (Perciformes: Gobiidae). The traditio...
activity of three brown seaweeds, such as Sargassum horneri, Undaria pinnatifida, and Laminaria japonica wereassessed. Various concentrations of ethanol (100 %, 80 % and 50 %) were used as the extracting solvent. TheDPPH (1,1-diphenyl-1-picrylhydrazyl) and ABTS (2,2′- azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) radicalscavenging activity, an...
The antioxidant activity of guava leaf extracts (GLE) was evaluated for their efficacy in enhancing the quality and extending the shelf life of grass carp (Ctenopharyngodon idella) fillets stored at a refrigerated temperature of 4 ± 1 °C for 16 days. The phytochemical content and antioxidant capacities of GLE were first determined, followed by peri...
The effects of extraction techniques on the antioxidant and antibacterial activity of stevia (Stevia rebaudiana Bertoni) leaf extracts were assessed. The stevia leaf extracts contained appreciable amounts of total phenolic contents (7.8-21.63 mg GAE/g of dry extract), and total flavonoid contents (31.37-70.41 mg QE/g of dry extract). The EC 50 valu...
The effects of seaweed (Padina tetrastromatica, Sargassum natans and Sargassum fluitans) ethanolic extracts on the quality and shelf life extension of Nile tilapia (Oreochromis niloticus) fillets were investigated during refrigerated storage for 20 days. Each of the seaweed ethanolic extracts solution (2%, w/v) was used for dipping the fish fillets...
This study investigated the effects of seaweed (Padina tetrastromatica, Sargassum muticum, and Spatoglossum asperum) extracts on the quality and shelf life of Nile tilapia (Oreochromis niloticus) fillets during frozen storage for a period of 20 weeks. Each of the seaweed ethanolic extracts solution (2%, w/v) were used for dipping the tilapia fillet...
The effects of extracting solvents on the antioxidant and antibacterial activity of crude extracts of six seaweeds were investigated. The antioxidant activity of seaweed crude extracts was evaluated by total antioxidant activity (TAA), 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)diammonium salt (ABTS)...
Questions
Question (1)
Chlorophyll's bright green color can be undesirable in certain products that incorporate seaweeds. Removing chlorophyll might help achieve a more neutral color in these products. However, I am concerned about the potential effects on the antioxidant and antibacterial properties of the seaweeds. If chlorophyll is removed, how might that impact these beneficial effects? I would appreciate your insights and any relevant publications on this topic.
