{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,29]],"date-time":"2026-09-29T23:23:01Z","timestamp":1790724181975,"version":"4.1.0"},"reference-count":55,"publisher":"SAGE Publications","issue":"5","license":[{"start":{"date-parts":[[2025,5,11]],"date-time":"2025-05-11T00:00:00Z","timestamp":1746921600000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/journals.sagepub.com\/page\/policies\/text-and-data-mining-license"}],"content-domain":{"domain":["journals.sagepub.com"],"crossmark-restriction":true},"short-container-title":["Food sci. technol. int."],"published-print":{"date-parts":[[2026,7]]},"abstract":"<jats:p>\n                    In the present study, four different concentrations (0.7, 1.4, 2.8, and 5.6 mg\/ml) of Terminalia arjuna ethanolic extract were chosen for antioxidant assessment and similarly four different concentrations were used based on preliminary trials to evaluate antimicrobial effects. In a 9-day storage study, three extract concentrations were added to chevon meat batter with 100 PPM BHA, alongside a control group. The extract exhibited increased antioxidant activities, including total phenolic content, % DPPH inhibition, and % ABTS inhibition. Concentration-dependent increases in antioxidant properties were observed, with the highest concentration showing significantly lower (\n                    <jats:italic toggle=\"yes\">P<\/jats:italic>\n                    \u2009&lt;\u20090.05) values of lipid oxidation in tests like TBARS, peroxide value and free fatty acids. The extract-treated batter displayed lower pH and higher water activity, with significantly higher (\n                    <jats:italic toggle=\"yes\">P<\/jats:italic>\n                    \u2009&lt;\u20090.05) visual sensory scores compared to the control. Moreover, the extract-treated chevon batter exhibited significantly lower (\n                    <jats:italic toggle=\"yes\">P<\/jats:italic>\n                    \u2009&lt;\u20090.05) counts of spoilage microorganisms (SPC, coliforms, psychrophilic bacteria and yeast &amp; molds) when compared with the control chevon batter. Gas Chromatography-Mass Spectrometry (GC-MS) estimation disclosed distinctive peaks and retention times, indicating the diverse chemical composition of the extract which was responsible for its high antimicrobial and antioxidant activities.\n                  <\/jats:p>","DOI":"10.1177\/10820132251338165","type":"journal-article","created":{"date-parts":[[2025,5,12]],"date-time":"2025-05-12T00:09:08Z","timestamp":1747008548000},"page":"603-616","update-policy":"https:\/\/doi.org\/10.1177\/sage-journals-update-policy","source":"Crossref","is-referenced-by-count":5,"title":["Exploring the antioxidant and antimicrobial efficacy of ethanolic extract of\n                    <i>Terminalia arjuna<\/i>\n                    in meat batter"],"prefix":"10.1177","volume":"32","author":[{"given":"Chirag","family":"Singh","sequence":"first","affiliation":[{"name":"Sardar Vallabhbhai Patel University of Agriculture and Technology"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"V. 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