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Profile
Dr. Nurain Aziman obtained her first-class Bachelor of Science (BSc) (Hons) (Science and Food Technology) from Universiti Teknologi MARA (UiTM) Shah Alam, Selangor, Malaysia in 2009. She then pursued her Doctor of Philosophy (Ph.D.) at the same university under fast-track Ph.D. program and received her Ph.D. in 2017. She is currently serving as a senior lecturer in the Department of Food Science and Technology, Faculty of Applied Sciences, UiTM, Cawangan Negeri Sembilan, Kampus Kuala Pilah, Negeri Sembilan, Malaysia. Prior to this position, she was a postdoctoral fellow at the Malaysia Institute of Transport (MITRANS), UiTM Shah Alam, and Institute of Tropical Forestry and Forest Products (INTROP), Universiti Putra Malaysia, Serdang from 2017-2020. Her postdoctoral research with the title “Safe biodegradable packaging” has collaborated with Bangor University (UK), Eco Premium Packaging (M) Sdn. Bhd and PolyComposite Sdn. Bhd industries. Her research interests cover functional food, food antioxidant, and food microbiology. She has published 13 research articles from 2012 with her current H-index of 8, and her recent publications include “Morphological, structural, thermal, permeability, and antimicrobial activity of PBS and PBS/TPS films incorporated with biomaster-silver for food packaging application” (2021); and “Phytochemicals of ethanolic extract and essential oil of Persicaria hydropiper and their potential as antibacterial agents for food packaging polylactic acid (PLA) film” (2021).
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Dr. Nurain Aziman
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Abstract
Title: Herbs: Natural food preservatives
Food preservation is a primary concern of the food industry due to the high demand for better quality. Many food preservation methods have been practiced to prevent deterioration and spoilage of food products, and extend their shelf-life. However, the use of synthetic food preservatives to maintain the quality of food products has become commonplace, therefore consumer concerns about their safety are prompting the food industry to seek out natural alternatives. There are no doubt plants provide good alternatives. Herbs which are generally consumed directly or are used in various local recipes to enhance the flavour of the foods have been reported to have a wide range of biological activities due to their phenolic compounds. The utilization of herbs as natural preservatives in food products and food packaging film to prolong shelf-life and to improve safety, thus maintaining the quality of the product has become our focus.
Keywords: Herbs, natural preservatives, shelf-life
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