000			01921nam a2200169 4500
003			OSt
005			20241210162516.0
008			241210b |||||||| |||| 00| 0 eng d
100			_aFathima Beevi Abdul Kareem
245			_aExploring 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			_ap 1862–1873
520			_aBetel 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			_aBetel leaf essential oil _aFruit juices _aAntimicrobial _aAntioxidant _aPreservative potential
773	0		_080310 _9110681 _dGermany Springer _oJP393 _tJournal of Food Science and Technology _x0022-1155
942			_cJA
942			_2ddc
999			_c130535 _d130535