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.

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

SUBMITTER: Abdul Kareem FB 

PROVIDER: S-EPMC11401803 | biostudies-literature | 2024 Oct

REPOSITORIES: biostudies-literature