Effect of honey and lemon juice on the physicochemical, nutritional, microbial and antioxidant properties of guava–pineapple jelly during storage periods

Molla, Mohammad Mainuddin; Sabuz, Ashfak Ahmed; Khan, M. H.; Chowdhury, Md. Golam Ferdous; Miaruddin, Md.; Alam, Mahfujul; Khatun, Afroza

doi:10.1007/s44187-022-00033-5

Cited by 3 publications

(1 citation statement)

References 68 publications

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“…At present, sugar-based carbohydrates are still the main ingredients in jelly processing. For example, in the production of guava-pineapple jelly, the amount of sugar reaches 42.66% (w/w) [2]. In general, the sugar sources in jelly products are mainly glucose, saccharose, fructose syrup, etc., which may lead to a series of severe health problems, such as fatty liver, dental caries and obesity [3].…”

Section: Introductionmentioning

confidence: 99%

Phosphorylated Fish Gelatin and the Quality of Jelly Gels: Gelling and Microbiomics Analysis

Wu,

Sun,

Yang

et al. 2023

Foods

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Phosphorylated fish gelatin (PFG) exhibited preferable physical and chemical properties than fish gelatin (FG) in our previous study. To investigate the application values of PFG, the effects of different ratios (2:1, 1:1 and 1:2) of FG(PFG)/κ carrageenan (κC) on the quality of jelly gels (JGs) were investigated. The sensory quality of PFG:κC (1:2)/FG:κC (1:2) was found to be superior based on sensory evaluations, which was also verified with the results for texture, rheology, etc. Moreover, the structural changes in JGs were related to the introduction of phosphoric acid groups into the molecular chain of gelatin and the protein–polysaccharide interactions. According to the storage results, PFG jelly had better storage quality, higher hardness and chewiness values than those of FG jelly. High-throughput sequencing of JG microbial analysis showed that the addition of PFG changed the amount of microorganisms, microbial species abundance and the microbial composition of JGs, which were also closely related to the storage quality of JGs. In conclusion, the applications of PFG have promising potential to improve the quality of confectionery.

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Section: Introductionmentioning

confidence: 99%

Phosphorylated Fish Gelatin and the Quality of Jelly Gels: Gelling and Microbiomics Analysis

Wu,

Sun,

Yang

et al. 2023

Foods

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Effect of different cooking oils and methods on physicochemical, nutritional, and microbial safety for mixed vegetables focusing on Bangladesh

Molla,

Dey,

Khan

et al. 2024

Int J of Food Sci Tech

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SummaryCooking is an essential aspect of everyday life. Cooking oils and methods exert enormous effects on the nutritional, physicochemical, microbial qualities, and bioactive compounds of vegetables. Most of them are either directly or indirectly related to human health. Hence, the present investigation was undertaken to find out the effect of two cooking methods (traditional and steam cooking) and four selected culinary oils (soybean oil, mustard oil, extra virgin olive oil, and extra virgin coconut oil) on the cooked vegetables. The results indicated that steam‐cooked mixed vegetables retained more nutrients than traditional ones. The traditional cooking method of preparing mixed vegetables with soybean oil revealed higher amounts of crude fat, 26.90 ± 0.10%, whereas steam cooking and traditionally cooked vegetables without oils showed lower amounts of crude fat, 1.21 ± 0.04%, and 1.94 ± 0.04%, respectively. The highest crude fibre from 5.68 ± 0.20 to 6.48 ± 0.02% was recorded by the steam‐cooked vegetables in comparison with traditionally prepared mixed vegetables. Traditionally cooked vegetables with mustard oil showed a higher crude protein (13.30 ± 0.10%). The mixed vegetables that were steam‐cooked using extra virgin olive oil revealed a decreased percent of carbohydrates, 49.42 ± 0.03%. Most of the essential minerals especially for the human body like Ca, Mg, Fe, Cu, and Zn were found notable in both traditional and steam‐cooking processes using extra virgin olive oil, and mustard oil. The leading bioactive compound ß‐carotene 67.04 ± 0.04 mg/100 g was noted by the steam‐cooked vegetables with mustard oil. The highest anthocyanin 32.69 ± 0.02 mg/100 g and ascorbic acid 42.31 ± 0.01 mg/100 g were recorded in the steam‐cooked vegetables without culinary oils. Steam‐cooking with extra virgin coconut and olive oil resulted in high total carotenoid and phenolic content (31.60 ± 0.05 and 3.11 ± 0.04 mg/100 g, respectively). However, the findings suggest that culinary oils used in the present study retained more essential minerals and bioactive compounds than soybean oil. Only sufficient amount of edible oil may be used for vegetables cooking and proper functioning of fat‐soluble vitamins.

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Ethnomedical Use, Phytochemistry, Nutritional Profile, Commercial Potential, and Other Potential Applications of Psidium guajava (Guava)

Worku,

Zebeaman,

Bachheti

et al. 2024

Journal of Food Quality

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Psidium guajava (Family: Myrtaceae) is a well‐known fruit in tropical and subtropical areas of nations such as India, South America, Bangladesh, Indonesia, and Pakistan. This study seeks to provide a thorough overview of the pharmacological characteristics, phytochemistry, nutritional profile, ethnomedical use, and possible applications of P. guajava. Several databases, including PubMed, Web of Science, Scopus, and ScienceDirect, served as the primary data sources for this study. Different parts of this plant, fruit, pulp, peel, seeds, leaves, bark, and oil, are rich in bioactive phytochemicals, which are responsible for various biological activities as well as for the synthesis of nanoparticles. The fruit of P. guajava has been used to produce processed food items such as juice, cake, puree, jelly, jam, toffee, pickles, and wine. The leaf extract has also been used to heal wounds with swollen gums, cough, diarrhea, and oral ulcers. Iron, calcium, phosphorus, vitamins A and C, and minerals are abundant in P. guajava fruit. The fruit, seed, leaf, and peel of P. guajava are rich in organic and inorganic elements. Although plant extracts have an outstanding nutritional and phytochemical profile, more in‐depth clinical research and effective commercialization of P. guajava‐based processed food are still required to confirm their usefulness. In addition, using P. guajava to synthesize nanoparticles for industrial applications has untapped scientific potential that calls for more examination and exploration.

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Effect of honey and lemon juice on the physicochemical, nutritional, microbial and antioxidant properties of guava–pineapple jelly during storage periods

Cited by 3 publications

References 68 publications

Phosphorylated Fish Gelatin and the Quality of Jelly Gels: Gelling and Microbiomics Analysis

Phosphorylated Fish Gelatin and the Quality of Jelly Gels: Gelling and Microbiomics Analysis

Effect of different cooking oils and methods on physicochemical, nutritional, and microbial safety for mixed vegetables focusing on Bangladesh

Ethnomedical Use, Phytochemistry, Nutritional Profile, Commercial Potential, and Other Potential Applications of Psidium guajava (Guava)

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