SECONDARY METABOLITES AND ITS APPLICATION -

Guava Leaves Extract Used as Fruit Shelf Life Preservative

Crude extract was obtained by crushing dry guava leaves into 100 g powder and adding 600 ml of boiled water. The mixture was allowed to stand for 1 hr to allow extraction. The extract was then filtered and used to determine its inhibition against fungi. 

Biodegradable films with enriched anthocyanin for shelf life extension of food products

The anthocyanin extracted from the Phyllanthus reticulatus ripen fruits was incorporated into CS/MC matrix to develop active and intelligent films via solvent evaporation technique. It is biologically active and pH responsive smart films based on Chitosan (CS)/ Methylcellulose (MC) matrix integrated 

Influence of salicylic acid and edible wax coating on chilling injury

In the present investigation, the effect of bilayer coating was evaluated on the chilling injury and quality of guava fruits. The fruits of white fleshed guava cv. Allahabad Safeda and pink fleshed cv. Lalit were subjected to treatment 

Chitosan based edible coatings with essential oils and supercritical extracts on strawberry quality during cold storage

The plant material, the method utilized to produce the extract influences its chemical and preservative characteristics. In general, hydrodistillation (HD) produce plant products (essential oils) that are well recognized for containing 

Formulation of medicinal plant influence on bioactive and health benefits of kombucha tea

Kombucha samples containing cinnamon exhibited higher antioxidant and antimicrobial activities, more organic acids, and better sensorial scores. Increasing the cinnamon concentration, certain increases were observed in the amounts of organic acids and in the magnitudes of antioxidants and antimicrobial activities.

Dietary fibre rich inner and outer bracts of culinary banana flower

The present study endeavoured to evaluate the nutritional, phytochemical and functional properties of outer and inner bracts of culinary banana flower which is a by-product of banana production. Both outer and inner bracts were found to be rich in dietary fibre (61.13 and 66.22%, respectively) along with other chemical compositions including proximate, minerals, and antioxidant-rich phenolics both free and bound. In addition, the functional properties including glucose

Sigatoka fungus (Pseudocercospora fijiensis) managed by cinnamon leaf extract

The cinnamon leaf acetone extract can inhibit the growth of the fungus Sigatoka caused by Pseudocercospora  fijiensis fungus that cause disease in banana plants with inhibitory activity 30 mm, with MIC value of 0.5%. The acetone extract of cinnamon leaves act as potential biofungicide. Treatment of cinnamon leaf extract at concentrations of 0.1% – 0.5% can significantly inhibit colony growth, spore formation, and growth of testicular biomass. The 0.1% concentration can inhibit the growth of fungal colony

Food-grade carotenoids from banana peels

Carotenoids are one of the most widespread pigments in nature and can be used as health-promoting natural food colorants. Banana peel, which is a by-product of banana processing, contains a range of bioactive compounds including carotenoids. This study evaluated the change in the banana peel carotenoid content over its ripening stages and determined the best possible solvent to extract carotenoid for food applications. Ripeness stage 5 contained the highest content of total carotene at 1.86 l g/g of banana peel. From

Phenolic compounds from coffee by-products and application in the food and pharmaceutical industries

The presence of phenolic compounds, caffeine, and flavonoids in coffee and its by-products has attracted attention with respect to their applications in foods and pharmaceutical matrices, especially considering the bioactive potential of these molecules. These by-products can be used as ingredients to reduce the environmental impact of coffee production, add value to coffee waste, and provide wider options for consumers who are increasingly seeking foods with “natural” and bioactive ingredients.

Banana leaf residue as raw material for the production of high lignin content micro/nano fibers

The present work aims to produce lignocellulosic micro/nanofibers (LCMNF) from pulp made of banana leaf residue and to assess their reinforcement potential and production costs for the paper making sector. For the first time, high-lignin content LCMNF will be produced with the same reinforcing capacity than CMNF prepared from woody and bleached pulp, using methodologies under the umbrella of bioeconomy, waste valorization and sustainable growth.

Instant controlled pressure drop technology in cardamom essential oil extraction and antioxidant activity

Green cardamom (Elettaria cardamomum) is an outspread spice native to Asia, which is well appreciated for its sensory characteristics, delicate aroma, and unique taste. The technologies such as the instant controlled pressure drop (DIC) have been applied to reach higher yields and better quality of EO. Then, this study explores the impact of DIC as a pretreatment before hydrodistillation (HD) on the EO yield and their antioxidant activity. Obtained results showed that the coupling of DIC-HD increased the yield of essential

Ginger nanoparticles enhancing the immune responses in fish exposed to glyphosate

In this study investigated the toxicity of commercial glyphosate-induced oxidative stress, immune suppression, liver and kidney dysfunction, and the protective role of ginger or ginger nanoparticles in Nile tilapia. Fish were allocated into four groups: the first group presented the control without glyphosate toxicity and ginger feeding, the second group intoxicated with glyphosate at 0.6 mg/L and fed ginger free diet, the third group intoxicated with glyphosate and fed ginger at 2.5 g/kg, and the fourth group intoxicated

Candy with Banana, Ginger and Skim Milk Powder as a source of Phenolics and Antioxidants

In this study, an attempt has been made to develop functional candy from various combinations of banana, ginger, skim milk powder, and honey at 2-10% and evaluated its sensory, nutraceutical, functional properties and microbial stability for 60 days. Among various combinations of banana and ginger pulp, candy prepared from 96:6 w/w (banana: ginger) ratio was found better than other combinations in respect to organoleptic and nutritional quality. Ginger and skim milk powder addition increased

Chitosan based coating extend the lifespan of fresh fruit

Multifunctional biomass-derived conformal coating from quaternary ammonium based water-soluble chitosan (WSC) and tannic acid (TA) developed to solve the fruit spoilage problems. The coating material has excellent transparency, toughness, UV resistance, antibacterial ability, oxidation resistance and washability. The coated passion fruit exhibited an apparent retardation effect in weight loss, shrinkage index, and firmness, prolonging the shelf life 7 days longer. This technique effectively prevent oxygen oxidation and

Shelf life of Dragon Fruit (Hylocereus spp.) coated with chitosan

This study identified the synergistic effect of chitosan coating with different concentrations on the postharvest quality and shelf life of dragon fruits stored at ambient conditions. Dragon fruits were coated with 2 %, 3 %, and 4 % chitosan solution and stored at ambient temperature for 14 days. Changes in fruit’s physiological loss of weight (PLW), firmness, shelf life, total soluble solid (TSS), titratable acidity (TA), reducing sugars, total sugars, ascorbic acid as well as decay rate were periodically recorded.

Citronella essential oil on post-harvest quality and shelf life of mango

Citronella oil emulsion on shelf life and quality of ambient stored mango cv. Rangkuai. Citronella oil (Cymbopogon nardus) @ 0.5% (v/v) was found to maintain low weight loss, high fruit firmness, ascorbic acid, total phenol and least fruit decay at 12 days after storage (DAS) and had delayed accumulation of pulp colour, β-carotene and total sugar for delayed ripening, thus found to extend the shelf life by 7 days compared with control.

Infusions of Ruta gravelens in alcoholic beverages enhanced the antioxidant capacity

The antioxidant capacity of aqueous-alcoholic infusions using Ruta gravelens raw materials in the alcoholic beverages enhanced the antioxidant capacity.

Ruta gravelens raw materials that are allowed to be used in the production of alcoholic beverages. Aqueous-alcoholic infusion semi-finished product, which is prepared by extraction of raw materials in aqueous-alcoholic solution with strength

Leaves of berry plants for a healthy diet

In this study the total phenolic content (TPC) and the content of heavy metals in the selected leaves of plants that athletes actively use as a supplement to a healthy diet. For analysis blackberry, raspberry and currant leaves are used.  Green tea and black tea are used for comparison of characteristics. The extractive and total content of phenols in the vegetative part of berry crops are the most favorable indicators for fortifying sports nutrition products because these indicators are comparable to that of green and black tea.

Antioxidant Properties of Fruit and Vegetable Whey Beverages and Mousses

The study assesses the antioxidant activity, total phenolic content, total flavonoids content and lipophilic pigments (β-carotene, chlorophyll a, chlorophyll b) content in homemade, marketed fruit and vegetable whey beverages and fruit and vegetable mousses. The highest polyphenol content was found in the homemade green whey beverage W1G (541.95 mg/100 g) and the lowest in the market green whey beverage W2G (46.18 mg/100 g). In the fruit and vegetable mousses under study, the highest