Objective:The antibacterial property of coconut, the presence of lauric acid, and the ability to extract antimicrobial peptides Cn-AMP (1, 2, and 3) from tender coconut water has drawn attention on its effectiveness in normal consumption. An in-vitro experimental study was conducted to evaluate the antimicrobial efficacy of tender coconut water in its natural state on Streptococcus mutans.Materials and Methods:Fresh tender coconut water and pasteurized tender coconut water were taken as test samples, dimethyl formamide was used as the negative control, and 0.2% chlorhexidine was used as the positive control. Pure strain of S. mutans (MTCC 890) was used for determining the antibacterial effects. The test samples along with the controls were subjected to antimicrobial sensitivity test procedure and the zone of inhibition was examined. Kruskal–Wallis test was used to check for any significant differences in the antibacterial efficacy between the samples.Result:There was no zone of inhibition with the tender coconut water, fresh and pasteurised, and negative control (dimethyl formamide). Zone of inhibition was seen in positive control (0.2% Chlorhexidine).Conclusion:No antimicrobial activity was demonstrated with tender coconut water in its normal state (in vitro).

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The growing trend of healthy and nutritious food eating among consumer is expected to be a major driver for the growth of global fruits spreads market. There is an increasing demand for food products, incorporated with fruits, vegetables and nuts with no or less preservatives. The innovations in improving the flavor and nutritional value of fruits spreads are expected to boost the growth of global fruits products markets. The hard coating nature of the pumpkin and cucumber seeds made it underutilized. Keeping this in view, the present study was formulated to produce nutraceutical enriched fruits and nuts spread. The pumpkin and cucumber seed powders were blended with fruits like mango, papaya and muskmelon. The seeds are rich in nutraceutical compounds such as β carotene, tannin, flavonoids, polyphenols and antioxidant properties. The 25% of pumpkin seeds are incorporated with 75% of each fruits and 25% of cucumber seeds are incorporated with 75% of each fruits. Based on the organoleptic evaluation, the fruit spread made with seeds and mango pulp was highly acceptable. The proximate values of pumpkin seeds incorporated mango spread had 33.34% moisture, 23.62 g protein, 26.73 g fat, 5.21 g fiber and 24.32 g of carbohydrate. The mango and cucumber seeds had 33.70% moisture, 15.21 g protein, 29.18 g fat, 6.82 g fiber and 21.46 g carbohydrate.

The present study aimed to formulate a nutraceutical enriched fruits and nuts spreads and analyze the presence of phytochemicals in the formulated spread. The pumpkin seeds and cucumber seeds were roasted at 150° C for 15 mins and made into powder. The seed powder was mixed to the pulp of ?-carotene rich fruits like mango, papaya and muskmelon in order to make fruits and nuts spread. Treatments like Mango with pumpkin seed powder (T1), Papaya with pumpkin seed powder (T2), Muskmelon with pumpkin seed powder (T3), Mango with cucumber seed powder (T4), Papaya with cucumber seed powder (T5) and Muskmelon with cucumber seed powder (T6). The fruits and nuts spreads were analyzed for the presence of phytochemicals ?-carotene, polyphenols, tannins, flavonoids and antioxidant activity. The formulated fruits and nuts spreads were packed in polypropylene boxes, glass bottles and stored under refrigerated condition at 4°C. ?-carotene content was found to be high (634.21?g/g) in Mango with Pumpkin seed powder spread (T1), tannin content was higher (52.61 mg/g) in Papaya with Pumpkin seed powder spread (T2), flavonoid components were higher (3.25 mg/g) in Mango with Pumpkin seed powder spread (T1), and polyphenols content were found to be high (59.33 mg/g) in Papaya with Cucumber seed powder spread (T5). The antioxidant property was high in the Mango with Pumpkin seed powder spread (T1) when compared to all other treatments. Pumpkin seeds comprised of excellent amount of bioactive compounds. The pumpkin seed incorporated spread showed a high level of phytochemicals when compared to other spreads. This was ready to eat spread which had 3 months of shelf life under refrigerated condition is preferred for people of all age groups.

Fruit spread is prepared by combining sugar with processed fruit juice, concentrated fruit juice, or whole fruit. Pumpkin (Curcurbita maxima) seeds are commonly seen as industrial waste and discarded. Pumpkin seed was roasted and made into powder form.  β-carotene rich fruits such as mango, papaya, and muskmelon were used to extract the pulp. To obtain a desired consistency of fruit spread, the fruit pulp (25%) was blended with roasted seed powder (70%) Fruits were scattered at 5° to 10° Brix and sugar was added. To extend the shelf life and improve the quality of the spreads, they were pasteurised at 60°C for 30 minutes. The spreads were packaged in two different types of packaging material food grade glass containers and polypropylene containers. They were kept in refrigerated conditions at 4°C for further analysis. After organoleptic evaluation, the fruits spreads were analysed for nutritional content, textural properties and microbial content. Pumpkin seed based fruit spreads have 15.23 to 15.64% moisture, 6.7 to 7.18 %  protein, 4.53  to 4.89% fat, 5.29 to 5.69% fiber and 15.36  to 28.67% carbohydrates. The pumpkin seed based fruit spreads had 15.41 to 23.04°Brix of total soluble solids. The fruit spreads had 85.82 to 764.54 g hardness, -88.54 to-205.45 g adhesiveness, 0.87 to 0.95 springiness,0.48 to 0.74 cohesiveness, 64.78 to 344.06 gumminess and 61.53 to 311.64 chewiness. The pumpkin seed based fruits spread had viscosities of 2.21 to 3.58 centipoises. The mango based fruit spreads had the highest score values among the fruit spreads. The fruit spread encompassed enormous bioactive compounds when compared to other fruit spreads available on the market.