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Eff ect of Banana Leaf Extract, Pumpkin Seed Extract and Bee Honey Treatment on the Inhibition of Browning of Fresh Cut Guava

Authors:

A Shomodder,

Bangladesh Agricultural University, BD
About A

Department of Food Technology and Rural Industries, Faculty of Agricultural Engineering and Technology,: Bangladesh Agricultural University

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M M Hossain,

Bangladesh Agricultural University, BD
About M
Department of Food Technology and Rural Industries
Faculty of Agricultural Engineering and Technology
Bangladesh Agricultural University
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P C Das,

Department of Chemical and Food Process Engineering; Rajshahi University of Engineering & Technology; Rajshahi-6204, Bangladesh., BD
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Department of Chemical and Food Process Engineering; Rajshahi University of Engineering & Technology

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T V Ranganathan,

Department of Food Processing Technology, School of Agriculture and Bioscience, Karunya Institute of Technology and Sciences, Coimbatore-641114, Tamil Nadu, India., IN
About T
Department of Food Processing Technology, School of Agriculture and Bioscience, Karunya Institute of Technology and Sciences
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Md. Anisur Rahman Mazumder

Bangladesh Agricultural University, BD
About Md. Anisur
Department of Food Technology and Rural Industries
Faculty of Agricultural Engineering and Technology
Bangladesh Agricultural University
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Abstract

Purpose: Enzymatic browning is one of the most common phenomena happenings in guava slices as well as in all fresh-cut produces. This research was aimed at studying the potentiality of bee honey (BH), banana leaf extract (BLE), and pumpkin seed extract (PSE) for inhibition of enzymatic browning of fresh-cut guava slices. Research Method: Guava slices were dipped in solution (slice: solution = 1:1) containing either BH or BLE or PSE for 5 min and the changes in physicochemical properties such as browning intensity, color, vitamin C, acidity and microbial attributes were evaluated during their storage at 4oC up to 6 days. Findings: All treatments had the potentiality to inhibit enzymatic browning reactions. Treatment with BH had the best browning inhibition capacity (75.68%) followed by BLE (59.93%) and PSE (36.67%). Moreover, all three treatments worked against increasing of microbial load, degradation of acidity, ascorbic acid and color. All treated samples had higher lightness (L*) values upon storage than control (without treatment). The reaction rate constants for degradation of vitamin C based on 1st order kinetic model were as 0.0153, 0.0117, 0.0047 and 0.0037 per day for control, PSE, BLE and BH treatments, respectively. Originality: Findings of this study indicate that the BH, BLE and PSE had potency against quality deterioration and browning of fresh cut guava slices during storage

How to Cite: Shomodder, A., Hossain, M.M., Das, P.C., Ranganathan, T.V. and Mazumder, M.A.R., 2021. Eff ect of Banana Leaf Extract, Pumpkin Seed Extract and Bee Honey Treatment on the Inhibition of Browning of Fresh Cut Guava. Journal of Agricultural Sciences – Sri Lanka, 16(2), pp.203–214. DOI: http://doi.org/10.4038/jas.v16i2.9324
Published on 01 May 2021.
Peer Reviewed

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