Articles
Effect 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
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
P C Das,
Department of Chemical and Food Process Engineering; Rajshahi University of Engineering & Technology; Rajshahi-6204, Bangladesh., BD
About P
Department of Chemical and Food Process Engineering; Rajshahi University of Engineering & Technology
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
Md. Anisur Rahman Mazumder
Bangladesh Agricultural University, BD
About Md. Anisur
Department of Food Technology and Rural IndustriesFaculty of Agricultural Engineering and TechnologyBangladesh Agricultural University
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 4°C 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. Effect 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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