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All Journal Health Dynamics
Dina, Pratima Roy
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Dentistry Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Public Health

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Safe and Healthy Food Preservation: Efficacy of Guava Leaves and Lemon Juice Extract on Fruits and Vegetables Esrafil, Md.; Ahmed, Ayasha; Akter, Mausufa; Arafin, Toufika; Ali, Md. Sohag; Al Reza, Md. Sajib; Dina, Pratima Roy; Nishi, Syeda Huraiya Hasan
Health Dynamics Vol 1, No 8 (2024): August 2024
Publisher : Knowledge Dynamics

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33846/hd10803

Abstract

Background: Fruits and vegetables are naturally perishable and have a relatively limited shelf life. This study was designed to prolong the shelf life and remain nutritional value of various fruits and vegetables by using guava leaves extract and lemon juice extract (natural preservatives). Methods: Fruits and vegetables samples (amla, banana, grapes, bean, eggplant and tomato) were treated with three types of natural preservatives: guava leaves and lemon juice extract (GLE) 0.5% (boiled), lemon extract (LE) 15%, GLE 40% + LE 15%. Results: The study revealed that the moisture content varied from 18.03% to 95.41%. During the 10 days of experiment, samples treated with 0.5% GLE (boiled) preservatives exhibited better result than other two types of preservatives regarding the moisture content. Titratable acidity content varied from 0.05% to 2.25%. The pH value varied in the range of 2.47-6.01. The percentage of weight loss value ranged from 3.67 to 85.71. During the experiment period, weight loss was minimum almost in all samples treated with GLE 40%+LE 15% preservative. The vitamin C content in fruits and vegetables ranged from 1.60 mg/100mL to 68.46mg/100mL. The highest viable count was found in banana (46×104 CFU/ml) and the lowest was in Bean (9×104 CFU/ml). Conclusion: Among three types of preservatives, samples treated with 0.5% GLE (boiled) showed better result and minimum microbial growth.
Impact of Ethanolic Spice Extracts and Sodium Benzoate on the Physicochemical Properties and Health-Related Quality of Watermelon Juice Esrafil, Md.; Dina, Pratima Roy; Pondit, Nishita; Akter, Eity; Trisha, Maymuna Faruk; Khatun, Mahmuda; Akter, Nargis; Alim, Md. Abdul; Nishi, Syeda Huraiya Hasan; Zubair, Md. Abu
Health Dynamics Vol 1, No 10 (2024): October 2024
Publisher : Knowledge Dynamics

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33846/hd11003

Abstract

Background: Watermelon juice is a refreshing drink to quench the extreme tropical heat thirst. Packed with simple carbs, antioxidants, vitamins, and minerals, it boosts immunity and aids in the body's recovery from dehydration. Moreover, it’s a delicious and filling drink. A study was carried out to investigate the effects of ethanolic extracts on watermelon juices. Methods: Physicochemical changes such as total soluble solid, vitamin C, acidity, pH, non-enzymatic browning reaction, sensory evaluation, and total viable count were measured at 7-day intervals over 28 days. Results: The findings showed that clove and sodium benzoate had a greater effect on unpasteurized juice than black pepper and sodium benzoate on pasteurized juice. Clove and sodium benzoate outperformed the others in unpasteurized juice. For unpasteurized and pasteurized juice, black pepper and sodium benzoate showed greater results than others. Besides, sodium benzoate (3.10×102, 1.2×102, 0×102, and 1.0×102) and cinnamon (4.0×102, 2.2×102, 3.0×102 and 2.0×102) presented better antimicrobial activity than others for unpasteurized juice. Sodium benzoate (3.0×102, 1.10×102, 0×102, and 2.0×102) and black pepper (1.20×102, 2.1×102, 2.0×102, and 1.10×102) displayed better antimicrobial activity than others for pasteurized juice. For both unpasteurized and pasteurized juice, cinnamon and sodium benzoate were comparatively more popular than others. Conclusions: Based on the findings, these extracts could be employed as natural antimicrobial preservatives instead of artificial preservatives in watermelon juice to increase its shelf life.
Co-Authors Ahmed, Ayasha Akter, Eity Akter, Mausufa Akter, Nargis Al Reza, Md. Sajib Ali, Md. Sohag Alim, Md. Abdul Arafin, Toufika Esrafil, Md. Khatun, Mahmuda Nishi, Syeda Huraiya Hasan Pondit, Nishita Trisha, Maymuna Faruk Zubair, Md. Abu