• KURALARASI P V
• ANJALI M
• RETHANYA SSRI S V
• NANDHANA S
• ANISHA P

Natural preservatives are becoming more popular due to customer demand for clean-label foods. Processing curry leaves produces a significant amount of waste, including wasted leaves, stalks, and trimmings, which are rich in bioactive substances such flavonoids, phenolic acids, carbazole alkaloids, and essential oils with potent antibacterial and antioxidant qualities. An effective, environmentally benign way to recover these chemicals is using ultrasound-assisted extraction (UAE). Plant cell walls are disrupted by acoustic cavitation, which increases extraction yield while lowering energy, time, and solvent consumption. Additionally, UAE protects heat-labile chemicals more effectively than traditional methods. The obtained extracts exhibit potential as useful dairy product additives. Curry leaf extracts prolong the refrigerated shelf life of paneer without sacrificing taste quality by inhibiting spoilage microbes and slowing lipid oxidation. Optimal extract concentrations in curd prevent unwanted microbial growth while maintaining advantageous starter cultures. The extracts limit oxidative degradation and pathogenic and spoilage bacteria in cheese. These results demonstrate curry leaf waste valorization through UAE as a sustainable approach that supports the circular bioeconomy's tenets while providing natural, environmentally friendly dairy preservation—directly satisfying customer demand for minimally processed, safe foods.

bioactive compounds, natural preservatives, curry leaf waste, ultrasound-assisted extraction (UAE), and shelf-life extension

""ULTRASOUND-ASSISTED EXTRACTION OF NATURAL PRESERVATIVES FROM CURRY LEAF (MURRAYA KOENIGII) WASTE AND THEIR APPLICATION IN ENHANCING THE SHELF LIFE OF DAIRY PRODUCTS: PANEER, CURD, AND MILK", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.13, Issue 9, page no.a590-a593, September-2026, Available :http://www.jetir.org/papers/JETIR2609071.pdf

""ULTRASOUND-ASSISTED EXTRACTION OF NATURAL PRESERVATIVES FROM CURRY LEAF (MURRAYA KOENIGII) WASTE AND THEIR APPLICATION IN ENHANCING THE SHELF LIFE OF DAIRY PRODUCTS: PANEER, CURD, AND MILK", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.13, Issue 9, page no. ppa590-a593, September-2026, Available at : http://www.jetir.org/papers/JETIR2609071.pdf