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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 (Record no. 130535)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01921nam a2200169 4500 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 241210b |||||||| |||| 00| 0 eng d |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Fathima Beevi Abdul Kareem |
| 245 ## - TITLE STATEMENT | |
| Title | 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 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | p 1862–1873 |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. biblio.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. |
| 654 ## - SUBJECT ADDED ENTRY--FACETED TOPICAL TERMS | |
| Subject | <a href="Betel leaf essential oil ">Betel leaf essential oil </a> |
| -- | <a href="Fruit juices ">Fruit juices </a> |
| -- | <a href="Antimicrobial ">Antimicrobial </a> |
| -- | <a href="Antioxidant ">Antioxidant </a> |
| -- | <a href="Preservative potential">Preservative potential</a> |
| 773 0# - HOST ITEM ENTRY | |
| Host Biblionumber | 80310 |
| Host Itemnumber | 110681 |
| Place, publisher, and date of publication | Germany Springer |
| Title | Journal of Food Science and Technology |
| International Standard Serial Number | 0022-1155 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | Journal Article |
| 773 0# - HOST ITEM ENTRY | |
| -- | JP393 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| -- | ddc |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Location (home branch) | Sublocation or collection (holding branch) | Date acquired | Koha issues (times borrowed) | Piece designation (barcode) | Koha date last seen | Price effective from | Koha item type |
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| Dewey Decimal Classification | SNDT Juhu | SNDT Juhu | 10/12/2024 | JP393.4 | 10/12/2024 | 10/12/2024 | Journal Article |