Juice Extraction Research Articles

Advantages of Spray Drying over Freeze Drying: A Comparative Analysis of Lonicera caerulea L. Juice Powders-Matrix Diversity and Bioactive Response.

The study investigated the impact of Lonicera caerulea L. juice matrix modification and drying techniques on powder characteristics. The evaluation encompassed phenolics (514.7-4388.7 mg/100 g dry matter), iridoids (up to 337.5 mg/100 g dry matter), antioxidant and antiglycation capacity, as well as anti-ageing properties of powders produced using maltodextrin, inulin, trehalose, and palatinose with a pioneering role as a carrier. Spray drying proved to be competitive with freeze drying for powder quality. Carrier application influenced the fruit powder properties. Trehalose protected the phenolics in the juice extract products, whereas maltodextrin showed protective effect in the juice powders. The concentrations of iridoids were influenced by the matrix type and drying technique. Antiglycation capacity was more affected by the carrier type in juice powders than in extract products. However, with carrier addition, the latter showed approximately 12-fold higher selectivity for acetylcholinesterase than other samples. Understanding the interplay between matrix composition, drying techniques, and powder properties provides insights for the development of plant-based products with tailored attributes, including potential health-linked properties.

THE EFFECT OF HERBAL APPROACHES ON ORAL MUCOSITIS IN ADULT CANCER PATIENTS - A SYSTEMATIC REVIEW OF NURSING STUDIES

Objective: to examine the effects of herbal approaches on oral mucositis in adult cancer patients. Method: systematic review following Cochrane guidelines, with a search for experimental and randomized studies from 2013 to 2023. English studies on herbal interventions in patients over 18 years were included. Results: eight studies that used herbal interventions to treat oral mucositis were evaluated. The herbs tested included aloe vera, althaea root, turmeric, chamomile, grape vinegar, rose water, fruit/vegetable juice, and mulberry extract. The interventions varied in frequency and duration but showed positive results, reducing oral mucositis intensity, pain, and other symptoms. Some interventions were as effective as conventional treatments like chlorhexidine. Conclusion: the research suggests that herbal approaches can be beneficial in managing oral mucositis in cancer patients, but more studies are needed to confirm these results.

Carbon Footprint for Jeans’ Circular Economy Model Using Bagasse

To date, clothing has been produced and disposed of in large quantities. It is also known that each process, from the procurement of raw materials to production, transportation, sales, laundry, and disposal, has a significant environmental impact. According to the Global Fashion Agenda, greenhouse gas (GHG) emissions from the fashion industry account for 4% of the global total. Therefore, apparel makers are shifting from a linear economy to a circular economy. For example, the Japanese start-up Curelabo Co., Ltd. (Okinawa, Japan) developed jeans (bagasse washi jeans) made from bagasse, which is a residual material derived from sugarcane after the extraction of cane juice. Furthermore, the use of improved dyeing reduces boiler fuel consumption and eliminates the need for detergents and acid. For disposal, the used jeans and their production waste are processed into biochar for carbon sequestration. In this study, we attempted to calculate GHG emissions using life cycle assessment (LCA) for the circular economy model developed by Curelabo Co., Ltd. GHG emissions from the production of bagasse washi jeans were 1.09 × 101 kg-CO2e. Dyeing, bleaching, and fabric finishing, known as the wet processes, were found to contribute a large proportion of GHG emissions due to their high energy consumption. Furthermore, the entire lifecycle of GHG emissions from bagasse washi jeans, including transport, sales, laundry, and disposal, were 1.53 × 101 kg-CO2e. First, the use of bagasse washi yarn for the weft reduced by 2.99 × 10−1 kg-CO2e compared with the use of conventional 100% bleached cotton yarn. Second, compared with conventional dyeing, GHG emissions from the improved dyeing process were reduced by 2.78 kg-CO2e. Third, the disposal of the used jeans and their production waste into biochar reduced GHG emissions by 9.01 × 10−1 kg-CO2e. Additionally, GHG emissions can be reduced by re-inputting waste in the paper-making process and by using liquefied natural gas as boiler fuel in the dyeing process.

Assessment of Lycopene Levels in Dried Watermelon Pomace: A Sustainable Approach to Waste Reduction and Nutrient Valorization

Watermelon suffers substantial post-harvest losses owing to strict quality standards, resulting in 20–30% of the crop being left unharvested. This study investigated the potential of valorizing dried watermelon pomace (DWP), a byproduct of watermelon juice extraction, focusing on its lycopene content—a potent antioxidant. This study assessed lycopene stability in DWP from four watermelon cultivars (Perla Nera®, Gavina®, Crimson Sweet, and Asahi Miyako) under different storage conditions (vial-sealed and vacuum-sealed). The lycopene content in freshly prepared DWP samples ranged from 0.734 to 1.572 mg/g db. The results indicated that vacuum-sealed samples exhibited significantly slower lycopene degradation than vial-sealed samples, highlighting the impact of air exposure on lycopene stability. After 90 days of storage, lycopene content in vacuum-sealed samples ranged from 0.214 to 1.234 mg/g db, while that in vial-sealed samples ranged from 0.013 to 0.731 mg/g db. Furthermore, this study assessed the effect of pretreatments with ascorbic acid (pretreatment A) and a mixture of ascorbic and citric acids (pretreatment B) on lycopene stability. Pretreatment B showed superior effectiveness, yielding higher lycopene levels than pretreatment A (p < 0.05). The stabilizing effects of ascorbic acid and citric acid were attributed to their antioxidant properties and their roles as pH regulators and chelators.

Antiglycation Effect of Jabuticaba (Plinia cauliflora) and Its Potential Role in Delaying Cataract Formation in Streptozotocin-Induced Diabetic Rats

Jabuticaba fruit (Plinia cauliflora) is widely consumed in various forms such as juice, jam, wine, and liquors; however, its potential therapeutic effects on diabetic complications remain inadequately explored. We aimed to investigate the potential antiglycation activity of Jabuticaba, identify the active compounds through bioassay-guided fractionation, and assess its effects on cataract formation in a Streptozotocin-induced diabetic type 1 rat model. Through bioassay-guided fractionation, we identified gallic acid (IC50: 24.7 µg/mL), protocatechuic acid (IC50: 1.22 µg/mL), and an ellagitannin, Repandinin B (IC50: 0.55 µg/mL), as active compounds contributing to antiglycation effects. In the animal study, the addition of Jabuticaba juice extract to the drinking water at a concentration of 0.5% (w/v) for 12 weeks demonstrated an amelioration in cataract progression. These results suggest that Jabuticaba has high antiglycation effects leading to the delaying of cataract formation in type 1 diabetes.

The physical characteristics of jelly drink bay leaf water extract with guava juice combination

Abstract Developing a jelly drink with bay leaf water extract with guava juice combined with konjac glucomannan can improve the physical characteristics of the jelly drink. This study compared the physical properties of the guava juice and bay leaf water extract jelly drink in terms of color, total soluble solids, and viscosity. One-way ANOVA analysis was used to design the study as a completely randomized design (CRD), and the Duncan Multiple Range Test (DMRT) was then conducted. The treatment comprises of two repetitions divided into three groups, each with a ratio of 25:75 (P1), 50:50 (P2), and 75:25 (P3) for the combination of guava juice and bay leaf water extract. The results showed that the physical characteristics (color (a*, b*, C*, and h*), viscosity, and total soluble solids) were significantly different (p<0.05). Based on the results of this study, the proportion of bay leaf water extract and guava juice significantly influenced the physical characteristics of the jelly drink. Therefore, the jelly drink bay leaf water extract guava juice combination has a good potential for incorporation into functional drinks.

Preparation And Evaluation Of Polyherbal Scented Candle Using Volatile Oils Extracted By Enfleurage Method

Background: Medicinal plants serve dual roles, offering remedies for various diseases and income-generation opportunities. Ancient Indian texts, including Ayurveda, extensively document plant use in healthcare. Globally, medicinal plants are vital resources in the fight against severe diseases. Essential oils in plants provide distinct aromas, flavors, and pathogen protection. Tithonia erecta flower oil boasts a complex composition with diverse beneficial properties. Exocarp extract from Citrus sinensis differs from juice or leaf extracts, containing more lipophilic compounds but fewer glycosylated compounds and lacking cyanidins and sterols. Eucalyptus globulus oil acts as an antiseptic and anti-spasmodic stimulant for respiratory issues. Scented candles are a popular relaxation method, promoting well-being through ambient lighting. This study aims to create practical scented candles using natural materials like soy wax, beeswax, and essential oils. Methods: The desired candle should offer a long burn time, be cost-effective, and pose no health risks to users. The candle composition includes gel wax, vegetable or animal fat, eucalyptus leaves, marigold petals, and orange peels. This study involves preparing and evaluating polyherbal scented candles using volatile oils extracted through the enfleurage method. Results: The phytochemical analysis of these extracts revealed the presence of volatile oils, alkaloids and proteins. The FTIR analysis reveals the presence of OH group in these extracts. Conclusion: This research successfully developed a natural polyherbal scented candle with extended burn time, cost-effectiveness, and user safety. Antioxidants prevent undesired changes during production and use. The candle contains gel wax, vegetable or animal fat, eucalyptus leaves, marigold petals, and orange peels. Evaluation tests confirmed safety and effectiveness. Among formulations, F1 is fragrance-minimal and allergy-free, while others may cause counter-irritation. This eco-friendly product provides a fresh herbal fragrance for stress relief and is competitively priced.

Design and Performance Evaluation of a Cashew Apple (Anacardium occidentale L.) Slicing Machine

One challenge in cashew apple (CA) production is the absence of processing equipment, leading to manual operations. Cashew apple processors often resort to manual slicing, resulting in uneven thickness and increased manpower requirements. This study aimed to address these issues by developing a slicing machine that ensures uniform thickness and reduces the need for manual labor during the slicing process. The machine underwent evaluation at three different slicing speeds (28, 42, and 60 strokes per minute [spm]). The most efficient speed was found to be 60 spm, with a slicing capacity of 249.26 kg/h and a slicing efficiency of 86.66%. The corresponding rates for damaged sliced CAs and juice extraction during slicing were 4.93 and 22.33%, respectively. In comparison, manual slicing demonstrated a capacity of 32.21 kg/h and a slicing efficiency of 29.99%. The machine’s capacity was almost eight times higher than that of manual slicing. The optimal slicing speed for CAs was determined to be 60 spm, which significantly reduced losses in terms of thickness, extraction, and physical damage of CA during the slicing process. Using the machine not only minimized the time required for slicing but also reduced labor costs, making it a more efficient and economically viable option for CA processing.

Development of Mycological Medium using Tomato Juice Extract as Principal Base

Study’s Novelty/Excerpt This study introduces an approach to mycological media development by utilizing Tomato Juice Extract (TJA) as a primary base, highlighting its rich nutrient profile and potential for sustainable, cost-effective fungal cultivation. The research uniquely demonstrates the influence of various TJA concentrations on fungal growth, revealing selective preferences for certain fungi and emphasizing the importance of medium optimization. These findings provide significant insights into the potential of natural sources in microbiological practices, laying the groundwork for future studies to further optimize TJA and explore its practical applications in mycology. Full Abstract This project focused on developing mycological media using the primary base of Tomato Juice Extract (TJA). Tomatoes contain a rich mix of vitamins, minerals, and organic acids, creating an ideal environment for cultivating various fungi. Various concentrations of Tomato Juice Agar (TJA) and Potato Dextrose Agar (PDA) were prepared (200 mL, 300 mL, and 400 mL). TJA was created by combining tomato filtrate with different sugar concentrations (10g, 15g, 20g), keeping agar agar powder constant at 20 g. Samples of soil from refuse dumpsite and spoiled bread were inoculated onto the prepared TJA and PDA (control). The total fungal counts, isolation, and identification were determined using PDA and TJA. Microscopic analyses, serial dilutions, and colony characterization provided a detailed assessment. TJA exhibited total fungal counts of 2-3 propagules/g for refuse dumpsite soil and 3-4 propagules/ml for spoiled bread. PDA yielded counts of 3-6 propagules/g for refuse dumpsite soil and 3-5 propagules/ml for spoiled bread. Various fungi, including Aspergillus flavus, Aspergillus fumigatus, Aspergillus niger, Rhizopus stolonifer, Penicillium. digitanum, and Fusarium oxyporum were identified. TJA showed selective preferences for Aspergillus niger and Rhizopus stolonifer. This study successfully developed mycological media with tomato juice extract, yielding promising fungal cultivation results. Different TJA concentrations influenced fungal growth, thus emphasizing the importance of selecting the appropriate medium. The absence of growth of some of the test fungal isolates on TJA and exclusive isolation of Fusarium oxysporum on PDA shows medium-specific preferences. Tomato juice extract aligns with sustainability and cost-effectiveness, offering an alternative to traditional components. Valuable insights into concentration-dependent fungal growth guide future experimentation and optimization. Tomato juice extract as a mycological medium base introduces a sustainable alternative with unique nutritional profiles. Concentration-dependent fungal preferences revealed the significance of medium optimization. These findings encourage the use of natural sources for more sustainable microbiological practices. While laying innovative mycological media groundwork, further research is needed to optimize tomato juice agar fully. Mycological media development with tomato juice extract offers practical benefits in cost-effectiveness and sustainability.

Bioethanol production from dilute fruit wastes using sorghum as additional fermentable sugar

The global reliance on expensive fossil fuels for energy including transportation is causing environmental issues like global warming and air pollution, necessitating the search for eco-friendly and economically viable alternatives. The study investigated bioethanol production from pineapple, mango, pawpaw, and watermelon fruit wastes using sorghum as additional fermentable sugar through fermentation and distillation. After the juice extraction and dilution using clean tap water at a ratio of 1:1, each fruit’s juice with sorghum flour were fermented for 11 days followed by distillation to produce bioethanol. Results show that a mixture of pineapple fruit waste’s juice and sorghum produced the highest bioethanol of alcohol content of 25% while mango fruit waste’s juice gave 15% with pawpaw giving 10%, and watermelon the last with 4% for the first aliquot of 100 mL. Fruit waste’s juice mixture with sorghum produced the highest alcohol content of 11%, while a mixture of fruit wastes juice without sorghum gave 10% for the first aliquot of 100 mL. Results indicate further that re-distillation improved the quality of bioethanol from the alcohol content between 5-8% to 72%. The study of bioethanol production from unexplored fruit wastes utilizing technologies like fermentation and distillation provides a promising avenue for research.

Bioconversion of mangosteen pericarp extract juice with bacterial cellulose production and probiotic integration: A promising approach for functional food supplement development

This study optimized bioconversion process of mangosteen pericarp extract juice (MPEj) with a single-culture of Komagataeibacter xylinus TISTR 1061, a bacterial cellulose-producing strain and a co-culture with the probiotic Lactiplantibacillus plantarum. K. xylinus TISTR 1061 was identified as the optimal bacterial cellulose-producing strain for fermenting MPEj. Optimal conditions were determined to be 20% (v/v) MPEj supplemented with 7% (w/v) sucrose and 0.2% (w/v) ammonium dihydrogen phosphate as carbon and nitrogen sources, respectively. The growth profile of single K. xylinus was not significantly different from those of the co-culture. They showed good adaptability and cohabited during fermentation without antagonistic effects. Dynamic changes in total titratable acidity (TTA), total soluble solids (TSS), and pH during fermentation were relatively similar for both single- and co-cultures. Post-fermented MPEj with co-culture exhibited significantly higher bioactive activities, particularly antioxidant properties. Significant variations in metabolite concentrations, including 2-aminobutyrate, valine, xylitol, propionate, isoleucine, glucose, and glycerol, were observed. These compounds exhibited significantly higher average concentrations after fermentation, highlighting their potential as biomarkers distinguishing pre- and post-fermentation MPEj. Bacterial cellulose (BC) from single culture exhibited greater thickness and weight, with a more complex and branched structure, while that from co-culture was infused with probiotic cells, showing less complexity allowing the BC from co-culture demonstrated low hardness and chewiness values. The properties of both bioconverted MPEj and BC obtained as observed offer potential for innovative functional drinks and/or dietary supplements with enhanced health benefits.

From the chokeberry fruit products and by-products to health-promoting effects through multifaceted in vitro bioactivity evaluation and molecular docking studies

BACKGROUND: Polyphenolic-rich chokeberry extracts and juice could provide health benefits in humans. Moreover, by-products after processing stand out as a potential new source of valuable compounds. OBJECTIVE: The research aimed to evaluate in vitro bioactivity of chokeberry fruit extract, juice, and waste extract (material remaining after juice processing) based on their chemical composition and molecular docking analysis. METHODS: Spectrophotometric methods were used to determine the phenolics, anthocyanins, flavonoids, and proanthocyanins content in freeze-dried samples. Additionally, individual anthocyanins, flavonoids, and sugars were identified through HPLC analysis. The antioxidant capacity was tested using two in vitro methods and assessing antimicrobial activity. The effects of tyrosinase and acetylcholinesterase inhibition were examined using spectrophotometric methods. Molecular docking analysis identified the interaction of chokeberry components with the active sites of these enzymes. RESULTS: The waste extract exhibited the most robust antioxidant activity within the DPPH system. While bactericidal activity was absent across all chokeberry preparations, they demonstrated inhibitory effects on specific microbiological strains relevant to the gastrointestinal tract. Results revealed the chokeberry products’ ability to inhibit tyrosinase and acetylcholinesterase. Molecular docking confirmed the strong interactions between chokeberry compounds and these enzymes. CONCLUSION: The results indicate the potential of chokeberry products and by-products as valuable resources for pharmaceutical applications.

Development of Solar Based Apple Fruit Juice Extractor

Development of Solar Based Apple Fruit Juice Extractor

Sonochemical synthesis of silver nanoparticles using orange juice: Cytotoxic behaviour and applications

One-pot open beaker green synthesis of silver nano-particles (Ag NPs) by ultrasound energy at room temperature is presented. Citrus fruit-mediated Ag NPs formation was monitored by observing surface plasmon resonance (SPR) by UV–Visible measurements. Orange juice extract played a dual role as it helped in the surface capping of Ag NPs while being a reducing agent to yield phase pure silver nanoparticles of less than 10 nm diameter. The phase purity and particle diameter were confirmed by X-ray diffraction (XRD) patterns and organic functionality was established by infra-red spectroscopy. The morphology was understood by AFM and SEM. Additionally, the study investigates the antioxidant activity and antimicrobial efficacy of so-synthesized Ag NPs against pathogenic microorganisms such as E. coli. and S. aureus. The study also assesses the anticancer activity of Ag NPs on four different cancer cell lines (A 2780, MDA-MB-231, A 375, and HepG2). The half maximal inhibitory concentration (IC50) of nano-silver sample SS-1 was about 5 μg against A 2780 and MDA-MB-231 cell lines.

Design of a Sugarcane Crusher: Towards Sustainable Processing

Abstract: In order to answer the expanding demand for increased sustainability and efficiency in the sugar sector, this research focuses on the design and development of an innovative sugar cane crusher. The proposed crusher design includes cutting-edge elements that maximize juice extraction while consuming the least amount of energy. The structural integrity and mechanical reliability of the design are guaranteed through thorough study and testing, including finite element simulations. The study also looks at automation and control systems to improve crushing and keep product quality constant. In comparison to traditional models, the new crusher design achieves better rates of juice extraction and uses less power, showing promising outcomes in operational efficiency. The applicability of the design to various processing scenarios and sugar cane kinds is also illustrated.By providing a response that meets industry objectives for increased efficiency and sustainability, this research helps to improve sugar cane processing technology.

Research on pear residue dietary fiber and Monascus pigments extracted through liquid fermentation.

Pear residue, a byproduct of pear juice extraction, is rich in soluble sugar, vitamins, minerals, and cellulose. This study utilized Monascus anka in liquid fermentation to extract dietary fiber (DF) from pear residue, and the structural and functional characteristics of the DF were analyzed. Soluble DF (SDF) content was increased from 7.9/100g to 12.6g/100g, with a reduction of average particle size from 532.4 to 383.0nm by fermenting with M. anka. Scanning electron microscopy and infrared spectroscopic analysis revealed more porous and looser structures in Monascus pear residue DF (MPDF). Water-, oil-holding, and swelling capacities of MPDF were also enhanced. UV-visible spectral analysis showed that the yield of yellow pigment in Monascus pear residue fermentation broth (MPFB) was slightly higher than that in the Monascus blank control fermentation broth. The citrinin content in MPFB and M. anka seed broth was 0.90 and 0.98ug/mL, respectively. Therefore, liquid fermentation with M. anka improved the structural and functional properties of MPDF, suggesting its potential as a functional ingredient in food.

Hydrogen sulfide alleviates the chilling-induced lignification in loquat fruit by regulating shikimate, phenylpropanoid and cell wall metabolisms

Lignification is a typical symptom of chilling injury (CI) in loquat fruit under chilling stress. This study investigated the impact of hydrogen sulfide (H2S) on endogenous H2S, shikimate, phenylpropanoid, and cell wall metabolisms of loquat fruit during refrigeration. The findings suggested that H2S treatment hindered the rise in the CI index and firmness while delaying the reduction in extractable juice, soluble sugar, and titratable acid content of loquat fruit. Besides, H2S treatment promoted the endogenous H2S content, which was correlated with the increase in activities of related H2S synthase enzymes. Furthermore, H2S suppressed enzymes involved in shikimate and phenylpropanoid metabolisms, thereby decreasing phenylalanine and lignin accumulation. Simultaneously, H2S treatment retarded the increases in insoluble pectin, hemicellulose, and cellulose by orchestrating cell wall-modifying enzymes. This work indicates that H2S treatment may alleviate chilling-induced lignification by inhibiting lignin accumulation and enhancing the depolymerization and solubilization of cell wall polysaccharides.

ANTIBACTERIAL AND ANTIOXIDANT ACTIVITY OF COSMETIC CREAMS WITH EXTRACTS OF DRY FLOWERS AND FRUITS OF SAMBUCUS NIGRA L. - USE OF SAMBUCUS NIGRA L. AS A NON-TRADITIONAL CHEMICAL PRESERVATIVE

Natural ingredients rich in antioxidants and polyphenols in the forme of extracts, essential oils, organic acids have been used in the production of different cosmetic products. In the development of new cosmetic compositions, or the improvement of products already implemented in production, the evaluation of the user is of great importance, as it directly affects the demand for a given product. The present study aimed to produce phytocosmetic creams based on stearic acid with extracts of dry flower and fruit juice of Sambucus nigra L. (S. nigra) and to investigatein parallel their potential as substitutes for conventional preservatives. The obtained creams were determined for minimum inhibitory, and minimum bactericidal activity using three bacterial strains (Pseudomonas aeruginosa ATCC 27853, Staphylococcus aureus ATCC25923, Bacillus subtilis ATCC 6633). In addition, the antibacterial effect of creams against Escherichia coli (BW 28357) was determined. In our experiments we found that addition of dried flower extracts or elderberry fruit extracts from S. nigra in the emulsion does not disturb the compositional system. In conclusion, according to the results, the Sambucus nigra L. extracts from dry flowers and elderberry fruitsare appropriate for use in cosmetic emulsions that demonstated antioxidant stability and antibacterial properties.

Antifungal efficacy of natural antimicrobial substances during the fermentation and storage of hardaliye

Hardaliye is a non-alcoholic traditional fermented beverage produced using black grapes, mustard seeds, sour cherry leaves, and sodium benzoate. In this study, the effect of using plant materials (quince leaves, green tea, mulberry leaves, linden flowers, horseradish roots) as an alternative to sodium benzoate for inhibiting yeast growth to produce additive-free hardaliye was investigated. Hardaliye samples were produced using the selected test materials, microbiological and chemical analyses were performed during fermentation (20 °C for 18 days) and storage (4 °C for 2 months) periods. Additionally, the antifungal effects of test material extracts against Saccharomyces cerevisiae in grape juice and Malt Extract Broth (MEB), as well as the survival of S. cerevisiae in grape juice containing plant materials were examined. Only mustard seed extract had inhibitory and fungicidal effects at 25 mg/mL on S. cerevisiae in MEB among the tested plant material extracts and the effect increased when used in combination with grape juice. The total phenolic contents of the hardaliye samples were in the range of 2119.26–8653.33 mg gallic acid equivalents (GAE)/L, and antioxidant activities were in the range of 30.24–93.15%. The numbers of S. cerevisiae decreased below the detection limit (<1 log CFU/mL) after 1 day in grape juice containing horseradish (5%), mustard seeds (1.5%) or sodium benzoate (0.1%). This study indicated that crushed mustard seeds at increased concentrations (1.5%), mustard seeds water extract (7.5 mg/mL), or horseradish roots (5%) have the potential to be used in the production of hardaliye as an alternative to sodium benzoate.

Surface engineering of carbon dots synthesized from green sources with antiviral properties

Our work describes the surface modification of carbon dots (CDs) synthesized by hydrothermal method from natural sources and their potential viricidal activity. A mix of Aloe/green tea/lemon juice extract was compared with strawberry/ginger, obtaining semispherical CDs of ca. 6 nm, with a high excitation-emission peak associated with the characteristic blue fluorescent CDs solution. The chemical composition of the metabolites present in the extracts generates the formation of O and N species, suggesting the formation of C-OH, C = O, O-C = O, C-N, and N-H bonds. As a result, the viricidal activity of CDs was demonstrated against Herpes simplex and SARS-CoV-2 viruses, obtaining eco-friendly and low-cost antimicrobial CDs with potential biomedical applications.