Exploring the preservation efficiency of cured betel leaf essential oil in augmenting the quality of fruit juice: a comprehensive evaluation of physicochemical, microbial, and sensory parameters.
J Food Sci Technol
; 61(10): 1862-1873, 2024 Oct.
Article
en En
| MEDLINE
| ID: mdl-39285984
ABSTRACT
Betel leaves have deep roots in India's cultural heritage and have long been known for their use in traditional diets as a masticatory agent. These leaves contain beneficial compounds like antimicrobials, antioxidants, and anticancer properties. This study aims to investigate how betel leaf essential oil (BLEO) can act as a preservative for orange, grape, watermelon, and sugarcane juices. To make sure BLEO doesn't affect the taste, a sensory study was done using fuzzy logic analysis to determine the right concentration. Physicochemical and microbial properties in control and BLEO-treated juices were evaluated at weeks 0 and 2. Results showed that the addition of BLEO in fruit juices yielded a significant reduction in microbial populations, in total plate count and yeast and mold count. The decrease in free radical scavenging activity observed in BLEO-treated juices was comparatively less pronounced than in the control. GC-MS analysis has identified the bioactive compounds present in BLEO, revealing high concentrations of bioactive compounds. The observation of the study demonstrates the remarkable potential of BLEO to serve as a natural preservative in a diverse range of fruit juices. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-024-05963-9.
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1
Colección:
01-internacional
Base de datos:
MEDLINE
Idioma:
En
Revista:
J Food Sci Technol
Año:
2024
Tipo del documento:
Article
Pais de publicación:
India