Record Details

<p style="text-align: justify;">Development of plant based nanoemulsion and its application as natural preservative having antioxidant and antimicrobial properties to deliver active compounds in apple juice</p>

Online Publishing @ NISCAIR

View Archive Info
 
 
Field Value
 
Authentication Code dc
 
Title Statement <p style="text-align: justify;">Development of plant based nanoemulsion and its application as natural preservative having antioxidant and antimicrobial properties to deliver active compounds in apple juice</p>
 
Added Entry - Uncontrolled Name Barman, Kailash ; Department of Applied Sciences, GUIST, Gauhati University 781014, Assam, India
Chowdhury, Devasish ; Material Nanochemistry Laboratory, Institute of Advanced Study in Science and Technology, Guwahati 781035, Assam, India
Baruah, Pranjal K.; Department of Applied Sciences, GUIST, Gauhati University 781014, Assam, India
 
Uncontrolled Index Term Food prservation
Antimicrobial; Antioxidant; Fruit juice; Nanoemulsion; Natural preservative
 
Summary, etc. <p style="text-align: justify;">In this study, active compound loaded stable nanoemulsion (surface charge -18 mV) was developed having small diameter (&lt;100 nm) from the plant extract of raw <em>Syzygium aromaticum</em>, <em>Ocimum tenuiflorum </em>and<em> </em>rhizome of <em>Zingiber officinale</em>. The antimicrobial and antioxidant properties of formulated nanoemulsion were analyzed. The nanoemulsion showed good antimicrobial activity against various food poisoning organisms <em>viz.</em> bacteria (<em>Staphylococcus </em><em>aureus </em>and <em>Escherichia</em> <em>coli</em>) and fungi (<em>Candida albicans</em>). For the antioxidant study, two different methods 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-Azino-bis(3-ethylbenzothiazoline-6-sulfonic 167 acid) diammonium salt (ABTS) were used, and a satisfactory result achieved (% inhibition for DPPH: 63.64±1.85 and ABTS: 48.36±1.12). The nanoemulsion in combination with a low dose of benzoic acid (200 ppm) is used as a preservative in formulated apple juice. The formulated juice quality was analyzed compared with standard fruit juice during a storage period of 30 days and quality of fruit juice remained good. This method thus allows reducing the use of synthetic preservatives with added benefit of natural beneficial compound in the formulated juice for human consumption.</p>
 
Publication, Distribution, Etc. Indian Journal of Natural Products and Resources (IJNPR) [Formerly Natural Product Radiance (NPR)]
2022-12-05 09:59:16
 
Electronic Location and Access application/pdf
http://op.niscair.res.in/index.php/IJNPR/article/view/39616
 
Data Source Entry Indian Journal of Natural Products and Resources (IJNPR) [Formerly Natural Product Radiance (NPR)]; ##issue.vol## 13, ##issue.no## 4 (2022): December 2022 (Ahead of Print)
 
Language Note en
 
Terms Governing Use and Reproduction Note Authors who publish with IJNPR agree that once published copyright of the article will be transferred to the publisher, with the work simultaneously licensed under a Creative Commons Attribution-BY-NC-ND 4.0 International License.. that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal. Except where otherwise noted, the Articles on this site are licensed underCreative Commons License: CC Attribution-Noncommercial-No Derivative Works 2.5 India