ANTIMICROBIAL AND ANTIOXIDANT PROPERTIES OF FERMENTED GUAVA JELLY

¹MAYURI RASTOGI,²BUSHRA SHAIDA, ¹VANDANA SINGH, ³SALEEM SIDDIQUI

¹School of Allied Health Sciences, Sharda University, Greater Noida, Uttar Pradesh, India

²Department of Food Technology, Jamia Hamdard University, New Delhi, India

³School of Agricultural Sciences, Sharda University, Greater Noida, Uttar Pradesh, India

Review Article

SALT Journal of Scientific Research in Healthcare, Volume 4, Issue 2, Page 01-06, Published on 04^th Oct 2024, https://doi.org/10.56735/saltjsrh.ms2404020106

ABSTRACT

The dietary diversity and increased food scarcity demands sustainable food system worldwide. Guava are widely cultivated throughout the tropical region and known for its significant nutritional contents. The present study was conducted with aim to develop a nutritionally rich fermented guava jelly to increase the antioxidants and antimicrobial properties of innovative food product. The pasteurized Guava pulp with sucrose was fermented with Lactobacillus brevis strain KU15152, for 72 hours, at 37°C. and further cooking was done followed by solidification of fermented guava jelly. The proximate analysis including moisture, ash, carbohydrate, protein and fats, along with functional properties such as antioxidants and antimicrobial was estimated of prepared fermented guava jelly. The results showed the presence of moisture (24.6%±1.20) in permissible limit. Ash and protein content was increased in comparison to fresh guava due to fermentation, while the total carbohydrate was decreased. The antioxidant potential has been increased after fermentation and demonstrates 20 µg/ml jelly extract showed potential radical scavenging activity, when compared with ascorbic acid. The antimicrobial properties showed a significant inhibition against gram positive and gram-negative bacteria. Thus the obtained results indicate that, Lactobacillus brevis strain KU15152 can be used as formulation of novel food product.

Keywords: Antioxidants, antimicrobial, fermentation, lactobacillus, proximate analysis