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 decrease in free radical scavenging activity observed in BLEO-treated juices was comparatively less pronounced than in the control. GC–MS analysis has identified the bioactive compounds present in BLEO, revealing high concentrations of bioactive compounds. The observation of the study demonstrates the remarkable potential of BLEO to serve as a natural preservative in a diverse range of fruit juices.
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Data availability
All data generated or analyzed during this study are included in this published article [and its supplementary information files].
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AFB performed all the experiments and generated data. AFB and EA wrote the original draft. EA and AA reviewed the draft. AA and VS analyzed and interpreted the data. NB conceptualized, designed the methodology and supervised the whole project. All the authors read and approved the manuscript.
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13197_2024_5963_MOESM1_ESM.pdf
Supplementary file 1 The supplementary file contains data related to the results of sensory analysis. The ranks of each fruit juice added with BLEO are presented in the table (PDF 92 KB)
13197_2024_5963_MOESM2_ESM.pdf
Supplementary file 2 The supplementary file contains data related to the results of microbial analysis. The number of colonies observed in each control and sample for total plate count and total yeast and mold count is given in Table 2 and Table 3 for weeks 0 and 2 (PDF 85 KB)
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Abdul Kareem, F.B., Elumalai, A., Anandharaj, A. et al. 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. J Food Sci Technol (2024). https://doi.org/10.1007/s13197-024-05963-9
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DOI: https://doi.org/10.1007/s13197-024-05963-9