I also authorize Chattogram Veterinary and Animal Sciences University (CVASU) to give this thesis to other institutions or individuals for the purpose of scientific research. I further authorize CVASU to reproduce the thesis by photocopy or other means, in whole or in part, at the request of other institutions or individuals for scientific research purposes. First of all, I want to express my gratitude to "Almighty Allah" out of my deepest sense of gratitude, whose blessing has enabled me to complete the thesis for the degree of Master of Science (MS) in Applied Human Nutrition and Dietetics .
Department of Applied Food Science and Nutrition, Chattogram Veterinary and Animal Sciences University for his efficient management throughout my study period plowing through various preliminary versions of my text, making critical suggestions and posing challenging questions. I owe special thanks to the director and the technical officers associated with this research work of Department of Applied Food Science and Nutrition, Department of Food Processing and Engineering, Poultry Research and Training Center, Department of Animal Science and Nutrition, and Department of Physiology, Biochemistry and Pharmacology, Chattogram Veterinary and Animal Science Sciences University CVASU for their continuous inspiration and kind cooperation to carry out the research activities precisely in that laboratory. Amloki and papaya are rich in nutrients, but making jam with them is not common in Bangladesh due to the bitter taste of amloki.
Among the four jam formulations, amloki-papaya jam made with 80% amloki and 20% papaya (sample B) had the highest. So, it can be recognized as a functional food due to its high concentration of extraordinary phytochemicals, such as antioxidants and bioactive compounds.
Introduction
It is widespread in Mexico, South Asia, Central America and some parts of Africa Macalood et al., 2013. Lycopene is present in red-fleshed papaya fruits, but not in yellow-fleshed fruits Devitt et al., 2010. Lycopene, which is lacking in the yellow-fleshed fruit, accounts for 63.5% of the total carotenoids in the red-fleshed papaya Yamamoto, 1964.
A wide variety of phytochemicals are found in papaya, including enzymes (found in the latex), carotenoids (found in the fruit and seeds), alkaloids (found in the leaves), phenolics (found in the fruit, leaves, and shoots), and glucosinolates (in seeds and fruits) Shinde et al., 2020. To our knowledge, neither nutritional analysis nor jam production from Indian gooseberries has been done in Bangladesh environment. Pectin is often used in the production of fruit jam as a gelling agent, however sugar, honey and citric acid can also be used.
In order to create or change the consistency of jam, jellies, candies, pectin and low-fat dairy products are crucial and lower the glycemic response of goods and are a component in the pharmaceutical sector. However, since they are seasonal and highly perishable, they must be processed into more stable forms such as jams, jellies and juice to reap their full benefits Sinha et al., 2012. Although one tempting and useful method of using fruits is to make jam Jalgaonkar et al., 2022).
Review of literature
- Overview of amloki
- Taxonomy of amloki
- Origin and distribution of amloki
- Utilization and economic importance of amloki
- Amloki fruit
- Amloki fruit powder
- Amloki extract and juice
- Nutritional properties of amloki
- Overview of papaya
- Taxonomy of papaya
- Origin and distribution of papaya
- Utilization and economic importance of papaya
- Leaves
- Papaya fruit
- Seeds
- Peel
- Root
- Nutritional properties of papaya
- Functional properties and phytochemicals
- Functional foods
- Functional foods from plant sources
- Phytochemicals
- Antimicrobial activity
- Medicinal and health benefits of amloki
- Medicinal and health benefits of papaya
- Conclusion
Besides this, seeds are anthelmintic, antiamoebic and a cure for piles and typhoid Aravind et al., 2013). In several Asian nations, papaya root juice is used to treat urinary problems Aravind et al., 2013). According to the Global Cancer Research Fund, eating a lot of fruits and vegetables has been shown to be preventive against a variety of digestive and respiratory cancers (Boffetta et al., 2010).
According to Felix-Redondo et al. 2013) elevated plasma cholesterol levels significantly increase the likelihood of developing cardiovascular disease. The production of antioxidants is possible both naturally in many foods and within the body Alam et al., 2020. It is efficient in reducing cholesterol amounts and oxidizing low-density lipoprotein (LDL), which prevents atherosclerotic changes Kim et al., 2005.
Amloki fruit extracts have the ability to protect cells from oxidative damage caused by chromium Sai Ram et al., 2003. Papaya fruit extracts in ethanol and water have impressive hepatoprotective properties against CCl4-induced liver damage Rajkapoor et al., 2003.
Materials and Methods
- Study area
- Study duration
- Collection of sample
- Jam preparation
- Physicochemical analysis of amloki-papaya jam
- Determination of pH
- Total soluble solids
- Titratable acidity
- Determination of Vitamin C
- Moisture content
- Total solids
- Ash content
- Estimation of crude fat
- Estimation of crude protein
- Estimation of crude fiber
- Determination of total carbohydrate
- Energy estimation
- Determination of antioxidant capacity by DPPH scavenging method
- Determination of bioactive compounds
- Total phenolic content (TPC)
- Total flavonoid content (TFC)
- Total anthocyanin content TAC
- Microbiological analysis
- Aerobic plate count (bacterial plate count)
- Fungal analysis in jam
- Cost analysis
- Sensory evaluation
- Statistical analysis
While pH is technically the negative logarithm of (solvated) hydronium ion activity, it is most often described as a measure of hydronium ion concentration. To determine the pH, the decimal logarithm of the reciprocal of the activity of hydrogen ions in the solution is used De Medeiros et al., 2017. After that, 10 ml of the diluted juice was titrated against N/10 NaOH using phenolphthalein as an indicator.
One of the most significant and frequently used metrics in the production and testing of food products is the measurement of moisture. To calculate the amount of extract, the filtrate is divided into several funnels, the mixture is dried and the calculated percentage of fat is. The scavenging mobility was approximated by the decrease in absorbance of the samples compared to the DPPH reference solution.
With some modest adaptations, the Folin-Ciocalteu FC reagent technique was used to determine the TPC of the extracts. The Folin-Ciocalteu method as described by Vergani et al. 2016) was significantly adapted to determine the total polyphenols (TPC) content of amloki jam. A stock solution of the extracts (1 mg/ml) was prepared and aliquots of 0.5 ml of the diluted extract were diluted in a cuvette with 1.5 ml of 95% C2H5OH.
The accuracy with which the sample is collected has a significant impact on the validity of the analysis and interpretation of the findings. To ensure that the sample accurately represents the entire mass of the items, the product was fully mixed for this purpose. Then, 1 ml of the diluted material was pipetted into each of the sterile empty petri dishes containing the nutrient agar medium (Plate Count Agar).
After that, based on the quantity and ease of enumeration of bacterial colonies, the incubated plates were selected for post-incubation enumeration. All media were sterilized for 15 min at 121 °C in an autoclave after being prepared according to the manufacturer's instructions. The entire cost of the ingredients needed to make the jam, which included amloki and papaya, was used to calculate the price of the jam.
Result
- Physiochemical properties of jam
- Nutritional composition
- Energy content
- Phytochemical composition of amloki-papaya jam
- Antioxidant capacity
- Microbial analysis
- Cost analysis
- Sensory evaluation
Legends: Means SD and values in the same rows with the same superscripts are not statistically significant (P<0.05). Legends: Means SD and values in the same rows with the same superscripts are not statistically significant (P<0.05). Page | 38 Furthermore, the amounts of sugar, honey, pectin and citric acid in each sample are the same.
Legend: Means SD and values in the same rows with the same superscripts are not statistically significant (P<0.05).
Discussions
- Physicochemical properties of amloki-papaya jam
- Nutritional composition of jam
- Phytochemicals
- Antioxidant capacity
- Microbial analysis
- Sensory evaluation
During the preparation of amloki-papaya jam, pectin and sugar are combined with ripe amloki and papaya to provide the necessary nutrients including protein, fat, fiber, CHO, and vitamins and minerals. According to Siddiqui et al. 2015) pectin is mostly used to build the right texture of goods, which has the effect of regulating the moisture or water in the product. According to Srinu and Suseela (2016) the moisture content of jam produced with different proportions of amloki and papaya ranged from 32.08% to 34.02%.
According to Srinu and Suseel (2016) research, amloki and papaya jam had higher nutritional value in the current study. According to Kumar et al. 2019) six different ratios of amloki-papaya jam were used in this experiment and their ascorbic acid ranged from (84 to 186 mg/100 g. 2010) showed that high processing temperature reduced the ascorbic acid content. According to Gonzalez-Molina et al. 2010) consumption of fruits rich in vitamin C can help prevent obesity and cardiovascular disorders.
The total polyphenol content of sample B a) mg GAE/100 ml was higher than that of control sample A, despite the fact that sample A was prepared from 100% amloki and the other three samples (B, C and D) were prepared from different ratio of amloki and papaya. 2011) found that apricot jam varied in total polyphenol content from. The total flavonoid content of sample B (d mg QE/100 g) was higher than that of control sample A, despite the fact that sample A was prepared from 100% amloki and the other two samples (C and D) were prepared from different ratios of amloki and papaya. The total anthocyanin content of sample D (8.810.01a mg TA/100 ml) was higher than that of control sample A, despite the fact that sample A was prepared from 100% amloki, as papaya is a superior source of anthocyanin content than amloki. For this reason, the anthocyanin content of sample D made with 40% amloki and 60% papaya was shown to be greater compared to sample A made with 100% amloki).
Amloki really has up to 20 times more vitamin C per portion than an orange Khopde et al., 2001. There are several studies that support the idea that heat generated during cooking reduces antioxidant levels and that adding components such as sugar can reduce the antioxidant content of the final product Rodgers Dinstel et al., 2013. Despite the fact that after being made into jam, they retain only 65% of their antioxidant content (Ceron et al., 2014).
For each of the four samples of amloki-papaya jam, microbiological studies (total number of viable species, number of yeasts and molds) were carried out. During the preparation of jam, extreme heat is used, which, together with the high pH of the product and the high sugar content, can lead to a decrease in the number of microorganisms in the final product (Makanjuola et al., 2019). In order to determine which jam had the most organoleptically delicious percentage, we performed a sensory analysis of amloki-papaya jam.
Conclusion
Recommendations and Future perspectives
Effect of bioactive tannoid principles of Emblica officinalis on ischemia-reperfusion-induced oxidative stress in rat heart. Effect of amla (Emblica officinalis Gaertn.) on hypercholesterolemia and lipid peroxidation in cholesterol-fed rats. Toxicological evaluation of Emblica officinalis fruit extract and its anti-inflammatory and free radical scavenging properties.
Phytotherapy Research: An international journal dedicated to the pharmacological and toxicological evaluation of natural product derivatives.
