Calcium enriched herbal ice cream was developed using calcium gluconate (CG) as calcium source, Bacopa monniera whole plant extract (BME) is an herb containing saponins. Ice cream was prepared by incorporating CG and BME together. Preliminarily the range of CG and BME levels were fixed as 50-250 mg/100 mL and 10-50 mg/100 mL of ice cream mix respectively. Response surface methodology (RSM) was used to optimize the levels of two ingredients (CG and BME). Central Composite Rotatable Design using two variables and five responses comprising of sensory attributes was used for computation of optimized solution. All the responses fitted well into quadratic equation with R 2 [ 0.60. The optimum levels of CG and BME are 217.34 mg/100 mL and 10 mg/ 100 mL for preparation of experimental ice cream. RSM recommended with 87% acceptability for the optimum levels of CG and BME. Product is prepared with optimized solution and subjected to sensory evaluation. Keywords Calcium gluconate Á Bacopa monniera extract Á RSM Á CCRD Á Optimum levels Á Sensory analysis Abbreviations CG Calcium gluconate BM Bacopa monniera BME Bacopa monniera whole plant extract RSM Response surface methodology CCRD Central composite rotary design SNF Solid non fat
Acne vulgaris is one of the most prevalent skin diseases which affect almost 80% of adolescents in the world during their lifetime. Development of specific association between antibiotic and bacteria during repeated treatment develops antibiotic resistance. Medicinal and aromatic plants are widely used as medicine in ancient time. Treatment of acne has been considered as a major research area in pharmaceutical and personal cosmetic care industries. The aim of the present work was to evaluate the phytochemical composition of Ocimum gratissimum, green synthesis of silver nanoparticle and to develop herbal topical gel formulation to treat acne. Ocimum gratissimum is selected based on its antibacterial activity. Phytochemical analysis revealed phytoconstituents such as alkaloids, flavonoids, tannins and saponins are present in the extract. Silver nanaoparticle was synthesized using 1 mM aqueous silver nitrate solution from the extracts of Ocimum gratissimum and formation of silver nanoparticle was confirmed by UV spectroscopy. The synthesized silver nanoparticles were stable, spherical shape with average particle size of 207.6 nm and the polydispersity index was found to be 0.256. Synthesized silver nanoparticles was incorporated into gel base and evaluated for its physical properties such as pH, viscosity, spreadability and antibacterial activity against Propionibacterium acne, Staphylococcus aureus and Escherichia coli. The results obtained in the developed formulation showed no lumps, had uniform color dispersion and were free from any fiber and particle. It was also observed to have easy washablity, good spreadability, pH was found to be 6.72 and 6.80 similar to pH of the skin. The antibacterial study of the developed formulation showed inhibitory activity against Propionibacterium acne, Staphylococcus aureus and Escherichia coli. Synthesized silver nanoparticle of Ocimum gratissimum showed higher activity than the extract. Hence, silver nanoparticle of Ocimum gratissiumum in aqueous gel-base can be used as an appropriate formulation for treatment of acne vulgaris.
Vechur cow is an indigenous cattle breed of Kerala listed as a critical breed by FAO. This research communication is related to the hypothesis that the changes occurring in microbiological quality parameters of Vechur cow milk dahi (VCMD) during storage will be superior to other milk and reflective of the traditional concepts of therapeutic properties attributed to Vechur milk. Microbiological quality of the VCMD stored at room (30 ± 1°C) and refrigerated (4 ± 1°C) temperatures in terms of total viable, coliform, yeast and mold and lactococcal counts is reported in this study, together with titratable acidity and pH. Results are compared with cross-bred cow milk dahi (CCMD) as control. On refrigerated storage, despite the comparable initial microbiological quality, VCMD exhibited significantly lower total viable, lactic acid bacteria, yeast and mold counts than CCMD, from the fifth day onwards for the first two parameters and the tenth day onwards for the last parameter. VCMD exhibited significantly higher pH values than CCMD from the fifth day onwards whereas the titratable acidity was significantly lower from the tenth day onwards. Though this study does not delineate the factors contributing towards the lower microbial population observed in VCMD, it provides an impetus to further researches for scientifically validating its traditionally-reported medicinal properties.
The ingredient formulation for the manufacture of fat replaced low‐calorie chhana podo incorporated with Punica granatum peel powder (PPP) was optimized in the current study with sucralose as low‐calorie sweetener, whey protein concentrate (WPC) as fat mimetic and PPP to improve antioxidant activity and health benefits. Computation of the optimized solution was performed with Central Composite Rotatable Design (CCRD) using three variables (PPP, sucralose, WPC) and four sensory responses. The optimum levels of ingredients such as PPP, sucralose, and WPC for maximum sensory attributes were 3.5%, 550 ppm, and 1%, respectively. The optimized product contains 10.77% fat, 26.09% protein, 40.78% moisture, 20.93% carbohydrates, 1.43% ash and 0.24% lactic acid acidity. The expansion volume, antioxidant activity IC50 value, and total polyphenol content of the optimized product were found to be 2.08 mm, 1,522 mg/L, and 0.13%, respectively. Practical applications Pomegranate peel is a rich source of phenolic compounds that possess proven health benefits like antioxidant, anti‐bacterial, and anti‐mutagenic properties and can be utilized in food preservation, nutraceuticals, and pharmaceutical purposes. Reduced‐calorie and low‐fat products are a growing segment of the food industry. Sucrose substitution by sucralose and partial fat replacement by whey protein concentrate made chhana podo, a high‐calorie product, suitable for all groups of people. WPC can be extensively used in food products as fat replacers due to their high nutritional and functional properties and helps to obtain product with acceptable taste, texture, and mouth‐feel. The developed functional food was successfully optimized using RSM technique. Hence the optimized ingredient combination will be helpful for the industry.
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