Amla Juice Research Articles

Effectiveness of photosensitized curcumin fibers, aloevera, amla juice and panchatulsi in disinfecting guttapercha cones.

Herbal remedies have demonstrated remarkable effects as anti-diabetic, anticancer, antimicrobials, immunological modulatory agent in liver problems, respiratory illnesses, and as beauty agents. The need for more affordable, readily accessible, and alternative medicines has led to a rise in the recognition of herbal drugs. Therefore, it is of interest to evaluate and compare the effectiveness of photosensitized curcumin fibers, Aloevera, Amla Juice and Pancha Tulsi in disinfecting guttapercha (GP) cones. It was observed that all experimental disinfectants were found to have greater antimicrobial action than the positive control in which no disinfectant was used. The order of antimicrobial action among different experimental disinfectants against Staphylococcus aureus and Enterococcus faecalis in disinfection of GP cones was in following order PanchaTulsi>Curcumin fibers >Amla juice > Aloe vera. It was concluded that all herbal disinfectants were found to have antimicrobial effectiveness in disinfection of GP cones with Panchtulsi having maximum disinfectant ability followed by photosensitized curcumin fibres.

Storage behaviour of ohmic heated and ultrasonicated amla juice: AI mediated correlation between ascorbic acid content and color attributes

Storage behaviour of ohmic heated and ultrasonicated amla juice: AI mediated correlation between ascorbic acid content and color attributes

Evaluation of Bioaccessibility of Vitamin C from Four Different Commercial Amla Products Using a Modified In Vitro Digestion Model

The present study aims to evaluate the bioaccessibility of vitamin C from 4 different Amla-based products compared with the Raw Amla using a modified dynamic customized in vitro digestion model. We chose 4 different amla products including amla juice, honey amla, dry amla, and amla powder for our study for the estimation of vitamin C. The results indicated that before in vitro digestion, the quantity of vitamin C is higher (45 mg/g) compared with other formulations. This may be due to the degradation of the amla matrix during powder making. Then, we carried out a dynamic in vitro digestion process sequentially from the mouth phase into the intestinal phase. Briefly, equal volumes of amla product and salivary enzymes were mixed thoroughly for 5 minutes, transferred to the stomach phase by mixing with porcine gastric juice, and made a pH of 3 for 2 hours. Finally, the digested foodstuffs were transferred and mixed with porcine intestinal juice for 2 hours. Once the intestinal digestion is finished, the overall digest is filtered using 0.3-micron filter paper for collecting micellar phase from the supernatant for vitamin C quantification. The results indicated that the amount of vitamin C entered the micellar is higher in the case of amla powder compared with other formulations (25 mg/g). Therefore, among the different amla products, dry amla (57.8 %) and amla juice (56.8%) exhibited better sources of vitamin C to facilitate bioactivity and also ameliorate vitamin C deficiency disorders.

Evaluation of Limosilactobacillus fermentum MYSAGAM1 isolated from herbal Amla juice as a probiotic candidate with antifungal characteristics against Fusarium equiseti

Mycotoxigenic fungi and their mycotoxins epitomize broad food spoilage and food safety problems worldwide. Fusarium contamination of foods and feeds has raised a concern associated with severe health issues causing economic burden. Fusarium equiseti species stand out among the group with lethal toxicity which can contaminate the cereal crops via trichothecenes production. A well-known food fermenting Lactic acid bacterium (LAB) has gained attention over the years for its anti-fungal and anti-mycotoxigenic capabilities. In the current study, 20 LABs isolated from traditional herbal Amla juice were screened to determine the inhibition of the Fusarium equiseti. Among them, Limosilactobacillus fermentum MYSAGAM1 showed potent anti-fungal activity by exhibiting the morphological modifications of damaged mycelia and deformed conidia in Fusarium equiseti. The cell-free supernatant (CFS) from L. fermentum reduced mycelial biomass to 0.135 g compared to 2.464 g in control. The conidial germination was inhibited at 23.22% by using 20% CFS. The fungal growth inhibition was also observed in maize kernels over the control after the specified 7 days of incubation with CFS of MYSAGAM1. The inhibitory efficacy was displayed due to the presence of organic acids, which were analyzed through CFS characterization via LC-MS. Additionally, the strain MYSAGAM1 showed promising probiotic properties by tolerating acidic pH-2, exhibiting a survival rate of 73.50% at 2 h, 34.18% at 4 h, bile tolerance of 77.52% at 2 h, and 80.76% at 4 h as well as the isolate also tolerated different concentration of NaCl and phenol. Further, the isolate was capable of colonizing intestinal epithelium cells with a strong adhesion of 44.77% for 5 h on the mucosal surface. Overall, the results conclude that Limosilactobacillus fermentum MYSAGAM1 is a potent probiotic organism with anti-fungal properties.

Effect of various disinfectant solutions on the tensile strength of gutta-percha using the rapid sterilization technique.

Gutta-percha (GP) gets contaminated during handling. It becomes imperative to ensure GP is sterile before placement in root canal space. The aim of the study was to evaluate and compare the tensile strength of GP treated with four different disinfectant solutions: 3% sodium hypochlorite (NaOCl), amla juice (AJ), Aloe vera (AV) juice, and pancha tulsi (PT). The study design was an in vitro study. Fifty GP cones with a size of 30 were procured from sealed packages in five different groups. Experimental groups were disinfected for 1 min with 3% NaOCl, AJ, AV, and PT except the control group. Tensile and Brinell Testing Machine is used to measure the tensile strengths of GP. Results were subjected to statistical analysis using the Kruskal-Wallis test followed by Dunn's post hoc test. The mean tensile strength values for Groups A, B, C, D, and E are 9.49 Mpa, 13.33 Mpa, 12.58 Mpa, 12.69 MPa, and 13.56 MPa, respectively. In the herbal disinfectant group, such as AJ, AV, and PT, the tensile strength was not significantly altered, whereas in the 3% NaOCl group, it was reduced considerably. AJ, AV juice, and PT as a GP disinfectant do not alter the tensile strength of GP cones.

Comparative equilibrium study of Fresh lemon juice and Amla juice by analytical evaluation

Comparative equilibrium study of Fresh lemon juice and Amla juice by analytical evaluation

Antibacterial Activity of Selected Fruit Juices against Multidrug-Resistant Bacterial Pathogens Involved in Urinary Tract and Sexually Transmitted Infections among Tribal Women in Madhya Pradesh, India.

The aim of this study was to evaluate the effect of fruit juices on Multi-Drug Resistant (MDR) bacterial pathogens involved in Urinary Tract Infections (UTIs) and Sexually Transmitted Infections (STIs) among tribal women in the district Anuppur, Madhya Pradesh, India. Fresh juices of lemon (Citrus limon), amla/Indian gooseberry (Phyllanthus emblica), pineapple (Ananas comosus), mosambi/sweet lime (Citrus limetta), orange (Citrus sinensis), kiwi (Actinidia deliciosa), and pomegranate (Punica granatum) fruits were evaluated for in vitro antibacterial activity against bacterial pathogens involved in UITs and STIs among tribal women. Physico-chemical analysis of fresh fruits was also carried out by measuring the pH, moisture, protein, fat, crude fibre, carbohydrate, and ascorbic acid content. Lemon and amla juice showed better antibacterial activity against the pathogens as compared to other juices. MIC results fruit juices against UTIs and STIs pathogens vary depending on the specific pathogen and juice chemical constituents. The physico-chemical analysis showed that the moisture content was highest in mosambi (90%), followed by orange (87%). Ascorbic acid content was found highest in amla (540 mg/100 g), followed by kiwi (90.3 mg/100 g). Pomegranate showed highest concentration of carbohydrate (15.28 g/100 g), fat (1.28 g/100 g), and protein (1.65 g/100 g). Lemon juice had lowest pH of 2.20, followed by amla 2.67. The lemon juice showed highest antibacterial activity against MDR bacterial pathogens involved in UTIs and STIs among tribal women in district Anuppur, Madhya Pradesh, India. The low pH of lemon may be responsible for its high antibacterial activity as compared to other juices.

“Health Benefits of Beetroot Juice” - A Review

A major problem for adolescent girls is malnutrition and anaemia. Inadequate nutrition during adolescence has the potential to have a serious negative influence on the reproductive years and beyond. The likelihood that Indian girls would acquire anaemia is doubled since they typically marry and have children before their growth spurt is complete (Chatterjee, 2008). Because of its high nitrate concentration and beta carotene content (19690 mcg/100g), beetroot juice with jaggery aids in the mobilisation of stored iron and increases haemoglobin levels in anaemic people. With its potential to stabilise blood pressure, beetroot juice is used to treat anxiety. In persons with diabetes, it is believed to improve blood flow, lower blood pressure, and improve athletic performance. Because beetroot juice has a diuretic effect and is occasionally combined with Amla juice, eating beets is recommended in cases of gonorrhoea. Heart disease, diabetes, and obesity are all decreased by beetroot juice. Jaggery's high iron and folate content assists adolescent girls with a number of menstruation issues, including easing stomach pain during periods and preventing anaemia by maintaining a proper volume of blood cells. Increased blood counts, better circulation, and a rise in the capacity of erythrocytes to carry oxygen are all results of beetroot juice's assistance in the absorption of iron.

Evaluation of Physicochemical and Sensory Properties of Ice Cream Incorporating Processed Amla

Amla incorporated ice cream can be considered as an herbal ice cream and a healthy food and the present study was designed develop various types of Amla ice cream using Amla juice, Amla powder, and dried Amla (candy), and to evaluate its physicochemical and sensory properties during four weeks of storage at 10℃ frozen temperature. The results of this study revealed that, the total solid (37.78±0.02%), fat (8.87±0.31%) and total soluble solid (28.93±0.14%) content were significantly (p<0.05) higher in without Amla incorporated ice cream. The titratable acidity (0.55±0.01%) content was significantly (p<0.05) higher in Amla juice incorporated ice cream. pH was significantly higher without Amla incorporated ice cream (6.58±0.01%). Amla juice incorporated ice cream showed the highest antioxidant activity (131.0mg/ml) and least value (72.14 mg/ml) showed in without Amla incorporated ice cream. The first dripping time was significantly (p<0.05) higher in candy incorporated ice cream (14.29±0.25 min) and lowest value showed in without Amla incorporated ice cream (6.04±0.61 min). During storage, the total solid, ash, fat, total soluble solid content, acidity, and dripping time were significantly (p<0.05) increased. Moisture content, pH content, antioxidant activity and melting rate were significantly (p<0.05) decreased with the storage period. Sensory properties were evaluated though the panel of 10 members. As a result of organoleptic characteristics revealed that, 5% of dried Amla (candy) incorporated ice cream had the highest mean score (throughout the storage period) of overall quality of all sensorial properties namely, color, taste, texture, aroma, and overall acceptability. Finally, it could be concluded that the processed Amla is enriching the ice cream manufacture and it is important to improvement of human nutrition.

A chemometric approach to evaluate the effects of probe-type ultrasonication on the enzyme inactivation and quality attributes of fresh amla juice.

The enzymatic browning induced in amla juice due to the high activity of polyphenol oxidase (PPO) and peroxidase (POD) is one of the critical issues faced by the industry. The present study assessed the suitability of non-thermal, high-intensity ultrasound (US) on the inactivation of PPO and POD in fresh Indian Gooseberry juice. Ultrasonic waves, using a 6mm titanium alloy probe were irradiated in the juice at a maximum power of 455W and frequency of 20kHz. The subsequent effects on biochemical attributes were studied using response surface methodology. Inactivation rates of 90.72% and 73.18%, respectively, for PPO and POD enzymes, were observed at the highest US intensity and exposure time. Numerical optimisation using the three-factor, three-level Box-Behnken design suggested that an optimum process at 70% (energy density: 1610 Wcm-2) pulsed at 5s on and 5s off for 7min 30s resulted in PPO and POD inactivation of the order of 76.42% and 64.57% respectively. At these experimental conditions, the optimized levels of biochemical attributes i.e., ascorbic acid (738.50mg/100mL), total phenols (17.10mg/mL), DPPH antioxidant activity (58.47%), tannins (7.11µg/mL), colour change (ΔE=9.04) and flavonoids (6.14mg/mL) were achieved. The overall statistical models were significant for all the responses except for reducing sugars. Furthermore, the approximation equations for individual responses indicated that the goodness of fit was adequate (R2>0.90). The results suggested that ultrasound is a suitable processing technique for amla juice stabilisation compared to thermal treatments that result in the loss of quality.

Development of Vitamin C enriched Amla Whey drink

Chhana whey is a nutritious by product of dairy industry and its usage for formulation of whey beverages will facilitate its economic utilisation and prevent environmental pollution. Amla or Aonla is the richest source of vitamin C with many health benefits. In the present study Amla juice was used to enrich vitamin C content and enhance nutritional value of chhana whey. Amla whey drink was prepared by blending amla juice at 5, 10 and 15 per cent of chhana whey. Sugar was added at 10 per cent. Based on sensory evaluation and physico- chemical characteristics like pH, acidity, ascorbic acid, total soluble solids, total solids, viscosity the best level was selected. The effect of different heat treatments like 63°C/ 30 min, 72°C/1 min, 80°C/5 min on sensory characteristics and vitamin C stability of Amla whey drink was also analysed. The beverage prepared from 10 per cent blend had highest overall acceptability scores (8.27). There was 5 times increase in ascorbic acid content of whey when amla juice was added at 10 per cent. The heat treatment at temperature of 72°C /1min was found to be the best as it retained more ascorbic acid.

Effect of supplementation of Rough Lemon juice, Amla juice and Aloe vera gel on physio-biochemical and hematological parameters of broiler chicken during summer season

Effect of supplementation of Rough Lemon juice, Amla juice and Aloe vera gel on physio-biochemical and hematological parameters of broiler chicken during summer season

Comparative evaluation of the efficacy of aloe vera juice, amla juice, and milk as storage media in maintaining the periodontal ligament cell viability

Background: Tooth avulsion implies total displacement of the tooth out of its socket. Many storage media such as milk, saliva, Hank’s Balanced Salt Solution (HBSS), propolis, Viaspan, have been studied as storage medias for preserving PDL cell viability. Amongst these, HBSS has been proposed as the storage medium of choice for treatment of avulsed teeth by the American Associations of Endodontists. However, the major disadvantage is that it is not easily available at places where these traumatic injuries occur. Aim: To evaluate and compare the efficacy of aloe vera juice, amla juice, milk and water in maintaining the periodontal ligament cell viability of avulsed teeth. Study Design: Forty premolars extracted for orthodontic therapeutic purposes were randomly and equally divided into four groups based on storage media used [Group I: aloe vera juice; Group II: amla juice; Group III: milk; Group IV: water. Following extractions, the teeth were dried for 30 mins and were placed in one of the four different storage media for 45 minutes, following which the scrapings of the PDL from these teeth were collected in Falcon tubes containing collagenase enzyme in 2.5 mL of phosphate buffered saline.

​​Effect of Supplementation of Rough Lemon Juice, Amla Juice and Aloe Vera Gel on Performance of Broiler Chicken under Summer Season

Background: Herbal additives are rich in vitamin C, A and other biological active compounds and may act as a good alternative source to overcome heat stress in broiler chicken. Among herbal additives, rough lemon, amla and aloe vera were easily available during summer and also have an additional advantage of throw away price in comparison to synthetic feed additives available in market. Methods: In order to investigate the effect of supplementation of rough lemon (Citrus jambhiri Lush), amla (Emblica officinalis) and aloe vera (Aloe barbadensis Miller) on the performance of broiler chicken (Cobb strain) under summer season, 240-day old chicks were randomly distributed to four treatment groups (n=60). Basal diet (maize-soya based; T0) was same for all the groups except the supplementation of rough lemon juice, amla juice and aloe vera gel @ 2% in drinking water in T1, T2 and T3, respectively. Body weight gain, feed Intake, FCR were calculated during the experiment trial lasted for 42 days during June-July at F.V.Sc. and A.H., R.S. Pura, Jammu. The maximum and minimum temperature was recorded daily at 8:30 a.m. and 2:30 p.m. by using digital maximum minimum thermometer. Result: Body weight gain and FCR was found superior in T3 (P greater than 0.05) than T2 and T1 and was inferior in T0. Weekly water intake (ml/bird) was lower in T2 and T3. Benefit cost ratio was highest in T3 (1.313) followed by T2 (1.271), T1 (1.231) and least in T0 (1.071). It may be concluded that aloe vera gel supplementation resulted in better broiler performance followed by amla juice and rough lemon juice supplemented groups.

Effect of Fruit Acidulants on Instrumental Colour Values and Sensory Qualities of Paneer

Colour is one of the important parameters for the acceptability of many food products. Therefore, a study was carried out to investigate the effect of milk coagulation with fruit juice acidulants (lemon and amla) on the instrumental colour values and sensory qualities of paneer (Indian soft cheese type). The paneer was prepared per standard methods, and paneer curry was prepared using commercial masala as labelled instructions. Raw materials and paneer were analysed for instrumental colour and expressed as *L, *a and *b values. First, sensory evaluation was conducted by blinding the type of acidulant used for raw and curried paneer and then disclosing the kind of acidulant used for raw paneer. We found that the fruit juice acidulants affected both instrumental colour values and sensory qualities of paneer. The sensory scores were highest for paneer coagulated with citric acid, followed by lemon and amla extracts. However, disclosing the type of acidulant used increased sensory scores for amla paneer while the scores for lemon paneer slightly decreased. Moreover, currying increased sensory scores of the amla paneer. Therefore, lemon and amla juice have potential in manufacturing paneer with high acceptability despite the colour imparted from the fruits.

Unraveling the effect of storage duration on antioxidant properties, physicochemical and sensorial parameters of ready to serve Kinnow-Amla beverages

The experimental work on ready to serve Kinnow-Amla beverage was conducted to check the effect of storage duration on sensorial, physicochemical and antioxidant properties. Experimental work during the present study aimed to prepare Kinnow-Amla based blended ready to serve beverages. Kinnow and Amla juice was blended in different proportion to prepare five different samples or ready to serve beverage. Beverage samples were studied in terms of their pH, total soluble solids, antioxidant properties, titratable acidity, and sensorial parameters. Samples were stored for a period of 90 days and the effect of storage duration on different parameters were studied. The output from experimental work revealed compositional changes in Kinnow-Amla based ready to serve beverages. Decrease in pH, total phenolic content and increase in total soluble solids was observed during the storage period (90 days). Sensorial score revealed that, Kinnow-Amla RTS remains acceptable only up to 60 Days, thereafter a decrease in quality attributes has been observed. Kinnow-Amla based ready to serve beverage could be used as health benefiting antioxidant rich drink.

Shelf Life Extension of Functional Enriched Sugarcane Juice using Ohmic Heating

The present study investigates the development of functional enriched sugarcane juice processed through ohmic heating. Currently, ready to drink functional enriched sugarcane juice with extended shelf life is not available in markets. As conventional heat processing methods reduce the taste, color, and flavor of juices, functional enriched sugarcane juice blended with amla and lemon juice extracts was developed with extended shelf life processed with minimal heat treatment by utilizing ohmic heating - a novel food processing technology. Ohmic Heating (OH) is an alternative thermal treatment as it causes volumetric heating of the sample with a short processing time and it causes minimum discoloration and maintains the nutritive value of the food. The preliminary trials were carried out to optimize the levels of sugarcane juice, amla juice and lemon juice for acceptable sensory attributes on 9 point hedonic scale. Response Surface Methodology (RSM) was used to determine the combinations of the experiment. The independent variables considered were sugarcane juice, amla juice and lemon juice. The responses considered were sensory Volume xxx | Issue xxxx | 2 attributes such as color, flavor, taste and overall acceptability. The optimum levels of sugarcane juice, amla juice and lemon juice were 91.998 mL, 4.720 mL, and 3.282 mL, respectively. The optimum levels were blended for the development of functionally enriched sugarcane juice. The standardized juice was processed using ohmic heating with two different treatments, viz., 50 °C (T1) and 60 °C (T2), for 3 minutes at 25 V/cm. The processed juice was collected in sterile glass bottles and stored at 5 ˚C for conducting storage studies at regular intervals. Microbial and sensory parameters of the untreated, control (pasteurized), and ohmic heated juice were analyzed using one-way analysis of variance (ANOVA). No significant difference (p>0.05) was observed in sensory immediately after ohmic processing when compared to control samples but showed a highly significant difference (p<0.01) in sensory during the storage period. There was a high significant difference (p<0.01) in the total plate count of ohmic heated samples compared to control and during the storage period. No coliform was found in all ohmic heated and control samples. Yeast and mold were present in the untreated sample, but after ohmic heating, no growth was observed. Hence highest microbial reduction was observed in ohmic heating treatment T2 than T1 and control, and the shelf life also extended up to 4 weeks

A Study to Evaluate the Effectiveness of Amla Juice with Honey on Levels of Hemoglobin among B.Sc. Nursing Students with Anemia at Selected Nursing Colleges in Dindugal

Aim: to assess the effectiveness of amla juice with honey on hemoglobin levels among B.Sc nursing students with anemia at selected nursing colleges, Dindigul. Pre experimental research design with one group pretest and posttest design was used for this study. Samples were selected by using purposive sampling technique. The investigator assessed the pretest levels of hemoglobin by using sahli’s method. Then from next day, 100ml of amla juice with 10 ml of honey was administered to the same samples daily in the morning before breakfast under the supervision of the researcher for a period of 15 days. On 18th day, the investigator assessed the posttest levels of hemoglobin by using the sahli’s method. Finally, the statistical analysis the mean score of pretest 8.31 and posttest 9.52 and paired‘t’ test proved that the 25.910‘t’ value (table value is 1.96) had a significant difference between the pretest and posttest levels of hemoglobin among B.Sc Nursing students with anemia at 0.05 level of significance. The study finding showed that the Amla juice with honey was effective for the B.Sc Nursing students with anemia. Keywords: Amla Juice with Honey, Hemoglobin, Anemia.

Production of bioethanol from amla (Emblica officinalis Gaertn.)

On account of the increasing demand for valuable herbal products, an attempt was made to produce a functional fermented Ethanol from Amla. This study investigates the potential of ethanol production from Amla (Emblica officinalis Gaertn). In the present study, Amla juice was extracted, filtered, fermented and it shows a suitable medium for the growth of Saccharomyces cerevisiae on yeast peptone dextrose medium for the production of ethanol. Ethanol was separated by fractional distillation and then estimated at 4, 6, 8 and 10 days of the fermentation process by iodometric method for 30oC. The ethanol percentage estimated by the iodometric titration method was high on the 10th day, and it was found to be 1.63 gm% compared to all days. So, the outcome of this study reveals that amla fruit can be used as a crucial constituent for the yield of ethanol with a higher commercial value.

Production of bioethanol from amla (Emblica officinalis Gaertn.)

On account of the increasing demand for valuable herbal products, an attempt was made to produce a functional fermented Ethanol from Amla. This study investigates the potential of ethanol production from Amla (Emblica officinalis Gaertn). In the present study, Amla juice was extracted, filtered, fermented and it shows a suitable medium for the growth of Saccharomyces cerevisiae on yeast peptone dextrose medium for the production of ethanol. Ethanol was separated by fractional distillation and then estimated at 4, 6, 8 and 10 days of the fermentation process by iodometric method for 30oC. The ethanol percentage estimated by the iodometric titration method was high on the 10th day, and it was found to be 1.63 gm% compared to all days. So, the outcome of this study reveals that amla fruit can be used as a crucial constituent for the yield of ethanol with a higher commercial value.