Formulation and characterization of nutraceutical beverage using guava leaves extract

The main objective of this study is to formulate and characterize a nutraceutical beverage based on Psidium guajava leaves and to evaluate its stability and consumer acceptance. Nutraceuticals are known to have numerous health benefits. Therefore, been used for the treatment and prevention of health...

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Main Author:	Sawal Hamid, Zeenat Begam
Format:	Thesis
Language:	English
Published:	2022
Subjects:	Q Science (General)
Online Access:	http://eprints.utm.my/id/eprint/102508/1/ZeenatBegamSawalMSChE2022.pdf
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id	my-utm-ep.102508
record_format	uketd_dc
spelling	my-utm-ep.1025082023-09-03T06:31:29Z Formulation and characterization of nutraceutical beverage using guava leaves extract 2022 Sawal Hamid, Zeenat Begam Q Science (General) The main objective of this study is to formulate and characterize a nutraceutical beverage based on Psidium guajava leaves and to evaluate its stability and consumer acceptance. Nutraceuticals are known to have numerous health benefits. Therefore, been used for the treatment and prevention of health problems, such as cancer, inflammatory diseases, hypertension, autoimmune diseases, cardiovascular diseases, atherosclerosis, diabetes, and others. The global spread of nutraceutical products has dramatically increased recently, especially during and after the Covid 19 pandemic (Helal, N. A., et al, 2019). Psidium guajava leaves have traditionally been used to manage several diseases. The pharmacological research in vitro as well as in vivo has been widely used to demonstrate the potential of the extracts from the leaves for the co-treatment of different ailments with high prevalence worldwide, upholding the traditional medicine in cases such as diabetes mellitus, cardiovascular diseases, cancer, and parasitic infections (Jassal, et al, 2019). Hence, the aqueous extract of Psidium guajava leaves is highly potential to be formulated as a nutraceutical beverage. In this study, the extracts of three types of Psidium guajava leaves (Kampuchea, Lao Han, and Seedless) found in Malaysia were investigated for their total phenolic content, total flavonoid content and antioxidant activity to obtain a good formulation. The results showed Kampuchea with the highest polyphenol content and highest antioxidant activity. Kampuchea aqueous extract was used to formulate a nutraceutical beverage by incorporating lemon juice, stevia, and gum Arabic to enhance its texture, flavor, aroma and appearance, and health benefit. A sensory test was done and showed the final product to be palatable and acceptable to consumers. 2022 Thesis http://eprints.utm.my/id/eprint/102508/ http://eprints.utm.my/id/eprint/102508/1/ZeenatBegamSawalMSChE2022.pdf application/pdf en public http://dms.library.utm.my:8080/vital/access/manager/Repository/vital:152383 masters Universiti Teknologi Malaysia, Faculty of Engineering - School of Chemical & Energy Engineering Faculty of Engineering - School of Chemical & Energy Engineering
institution	Universiti Teknologi Malaysia
collection	UTM Institutional Repository
language	English
topic	Q Science (General)
spellingShingle	Q Science (General) Sawal Hamid, Zeenat Begam Formulation and characterization of nutraceutical beverage using guava leaves extract
description	The main objective of this study is to formulate and characterize a nutraceutical beverage based on Psidium guajava leaves and to evaluate its stability and consumer acceptance. Nutraceuticals are known to have numerous health benefits. Therefore, been used for the treatment and prevention of health problems, such as cancer, inflammatory diseases, hypertension, autoimmune diseases, cardiovascular diseases, atherosclerosis, diabetes, and others. The global spread of nutraceutical products has dramatically increased recently, especially during and after the Covid 19 pandemic (Helal, N. A., et al, 2019). Psidium guajava leaves have traditionally been used to manage several diseases. The pharmacological research in vitro as well as in vivo has been widely used to demonstrate the potential of the extracts from the leaves for the co-treatment of different ailments with high prevalence worldwide, upholding the traditional medicine in cases such as diabetes mellitus, cardiovascular diseases, cancer, and parasitic infections (Jassal, et al, 2019). Hence, the aqueous extract of Psidium guajava leaves is highly potential to be formulated as a nutraceutical beverage. In this study, the extracts of three types of Psidium guajava leaves (Kampuchea, Lao Han, and Seedless) found in Malaysia were investigated for their total phenolic content, total flavonoid content and antioxidant activity to obtain a good formulation. The results showed Kampuchea with the highest polyphenol content and highest antioxidant activity. Kampuchea aqueous extract was used to formulate a nutraceutical beverage by incorporating lemon juice, stevia, and gum Arabic to enhance its texture, flavor, aroma and appearance, and health benefit. A sensory test was done and showed the final product to be palatable and acceptable to consumers.
format	Thesis
qualification_level	Master's degree
author	Sawal Hamid, Zeenat Begam
author_facet	Sawal Hamid, Zeenat Begam
author_sort	Sawal Hamid, Zeenat Begam
title	Formulation and characterization of nutraceutical beverage using guava leaves extract
title_short	Formulation and characterization of nutraceutical beverage using guava leaves extract
title_full	Formulation and characterization of nutraceutical beverage using guava leaves extract
title_fullStr	Formulation and characterization of nutraceutical beverage using guava leaves extract
title_full_unstemmed	Formulation and characterization of nutraceutical beverage using guava leaves extract
title_sort	formulation and characterization of nutraceutical beverage using guava leaves extract
granting_institution	Universiti Teknologi Malaysia, Faculty of Engineering - School of Chemical & Energy Engineering
granting_department	Faculty of Engineering - School of Chemical & Energy Engineering
publishDate	2022
url	http://eprints.utm.my/id/eprint/102508/1/ZeenatBegamSawalMSChE2022.pdf
_version_	1776100939729469440

Formulation and characterization of nutraceutical beverage using guava leaves extract

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