DEEPANSHI SINGH, ANAND ARYAN, AMIT, MOHD.ARFAT Department of Physiotherapy, Sharda University, Greater Noida, India Case Study SALT Journal of Scientific Research in Healthcare, Volume 4, Issue 2, Page 55-59, Published on 20th Dec 2024, https://doi.org/10.56735/saltjsrh.ms2404025559 ABSTRACT Background: A case of ACL mucoid degeneration with medial meniscus bucket handle tear is presented, who had limited ROM both in active and passive […]

KAHINDI ISSAYA, VONGAI MADIMUTSA, MOHD ARFAT, AMIT Department of Physiotherapy, Sharda University, Greater Noida, India Review Article SALT Journal of Scientific Research in Healthcare, Volume 4, Issue 2, Page 40-54, Published on 19th Dec 2024, https://doi.org/10.56735/saltjsrh.ms2404024054 ABSTRACT Background: An important milestone in women’s lives is the shift from reproductive to post-reproductive life. Menopause is a period defined by 12 continuous […]

NIDHI KUMARI, AMIT, RAMSHA AHMED Department of Physiotherapy, Sharda University, Greater Noida, India Review Article SALT Journal of Scientific Research in Healthcare, Volume 4, Issue 2, Page 30-39, Published on 17th Dec 2024, https://doi.org/10.56735/saltjsrh.ms2404023039 ABSTRACT Background: Meningitis is an inflammation of the protective membranes, the meninges, surrounding the brain and spinal cord that can result from a variety of infectious […]

1HARSH PRATAP, 1NAGHMA NAZRANA, 2SHIWANGI YADAV 1Department of Optometry, Combined PG Institute of Medical Science and Research, Dehradun, India 1Dr Anushka Eye Hospital, Bhiwandi, Mumbai Review Article SALT Journal of Scientific Research in Healthcare, Volume 4, Issue 2, Page 01-06, Published on 10th Dec 2024, https://doi.org/10.56735/saltjsrh.ms2404021829 ABSTRACT Smoking, whether active or passive, is associated with various health problems affecting the […]

ANSHIKA, SUMIT, JUHI KUMARI, SUMEDHA RABRA, MEENAKSHI VERMA Department of Physiotherapy, School of Allied Health and Science, Sharda University, Greater Noida, Uttar Pradesh, India Review Article SALT Journal of Scientific Research in Healthcare, Volume 4, Issue 2, Page 13-17, Published on 30th Nov 2024, https://doi.org/10.56735/saltjsrh.ms2404021317 ABSTRACT In diabetes mellitus (DM), a chronic metabolic disorder that is characterized by hyperglycemia for […]

NARENGBAM MERINA DEVI, THOKCHOM ZIPPORANI CHANU Department of Optometry, Chandigarh University, India ABSTRACT SALT Journal of Scientific Research in Healthcare, Volume 4, Issue 2, Page 07-12, Published on 04th Oct 2024, https://doi.org/10.56735/saltjsrh.ms2404020712 Background:  Refractive defects that greatly affect visual function and quality of life are myopia and astigmatism, which are common. The ability of the eye to detect minute variations […]

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