Fruit Peel Powder Research Articles

Ultrasound-Assisted Extraction of Micro- and Macroelements in Fruit Peel Powder Mineral Supplement for Osteoporosis Patients and Their Determination by Flame Atomic Absorption Spectrometry

Osteoporosis is a worldwide disease depicted by the reduced bone mass, an adequate supply of minerals is needed to support bone remodeling, and their deficiency causes bone-related diseases, osteoporosis in particular, and has osteoprotective effects. The aim of this recent research was to quantify the micro- (Mn, Fe, Cu, and Zn) and macroelements (Mg, K, and Ca) in the peel powder of some common fruits (pomegranate, orange, lemon, mango, and grapefruit) by flame atomic absorption spectrometer (FAAS). The extraction of micro- and macroelements in peel powder was done by using dilute acids in an ultrasonic bath. Apple leaves were used as standard reference material (SRM, NIST 1515) to optimize the ultrasound-assisted extraction (UAE) method at varied operating parameters. Maximum response was obtained for extracting of minerals in 500 mg SRM at 60°C temperature, setting a vortexing time of 5 min while using 5.0 mL extracting agent HNO3 (0.5 M)-H2O2 (10%) at 90% sonication amplitude of ultrasound bath for 6 min. While analyzing the SRM, the percentage recovery was obtained in a range between 96.8 and 102.7% to assure the accuracy whereas repeatability (n = 10) study in terms of % RSD yielding ≤2.29 supports well the precision of the proposed method, and limits of quantitation (μg/g) were 0.034, 0.061, 0.065, 0.057, 0.017, 0.175, and 0.053 for Mn, Fe, Cu, Zn, Mg, K, and Ca, respectively. The proposed UAE method was reliable, efficient, and advantageous over the conventionally employed acid digestion method with regard to less consumption of reagents and short analysis time for the determination of micro- and macroelements in fruit peel powder.

Adsorption isotherm studies of Methylene blue using activated carbon of waste fruit peel as an adsorbent

Thepresence of dye materials has a direct effect on water quality and the elimination of such pollutants is of prime importance. In this study,activated carbon was prepared using waste fruit peels (orange), and the experiments were conducted in order to determine the uptake of methylene blue (MB) by the activated carbon of waste fruit peels (orange). Batch adsorption experiments were performed to study the effect of several experimental parameters such as adsorbent dose (0.2, 0.4, 0.6, 0.8, 1.0 g/L), initial MB concentration (100, 200, 300, 400 ppm), temperature (40, 50, 60℃), contact time (10, 20, 30, 40, 50, 60 min.) and pH (3, 5, 7, 9, 11). Maximum adsorption of MB has been obtained at an adsorbent dose of 0.8 g/L, a dye concentration of 100 ppm, temperature of 60 °C and a pH of 11.The Langmuir and Freundlich isotherms were used to fit the equilibrium data and the Langmuir isotherm model with 142.86 mg/g at 60℃ best described the equilibrium data. Activated carbon made from waste fruit peels (orange) was found to be effective for removing MB from aqueous solutions. According to the findings of this investigation, natural adsorbents such as activated carbon from orange fruit peel powder can be used as an adsorbent material due to its selectivity for the removal of MB from an aqueous solution.

Effect of Blanching and Drying Temperatures on Physicochemical Properties of Red Dragon Fruit (Hylocereus polyrhizus) Peel Powder

Large production of red dragon fruit by-products, which are frequently discarded from food industry has become a major waste problem. Converting this waste into useful products with good physicochemical properties could solve the pollution issues. Thus, a study was carried out to investigate the effect of blanching and drying temperatures on physicochemical properties of red dragon fruit peel powder. Dragon fruit peel was pre-treated with hot water at 90 °C for 2 minutes before being dried in hot air oven dryer at 50 °C, 60 °C and 70 °C. Results showed that the powdered sample of blanched and dried at 50 °C had significantly higher fiber, water activity and moisture content than those of unblanched/blanched and dried at 60 °C and 70 °C. Result also showed that the colour of this powder was similar to the fresh dragon fruit peel. When dried at 50 °C, the unblanched and blanched powders exhibited a slightly higher water solubility index compared to those dried at 60 °C and 70 °C. Based on the evaluation of bulk and tapped densities, all powders having the Carr Index in the range of values between 20 and 28 thus can be categorised as slightly poor flowing. For all conditions studied, powder that was blanched and dried at 50 °C was the best condition as it contained the highest amount of fiber with good physicochemical properties.

​Bioactive Compounds from Selected Fruits Improve Quality and Oxidative Stability of Wallago attu Fish Nuggets

Background: This study determined the potential of fruit powder as natural preservatives in fish nuggets and indicated that fruit powder can successfully be incorporated in them without altering their acceptability. Additionally, a comparative study was carried out to find which fruit powder has the best antioxidant and antimicrobial activity, contributing towards the stability of the nuggets. Methods: The guava (Psidium guajava L.) powder, bael (Aegle marmelos L.) pulp powder and dragon fruit (Hylocereus undatus L.) peel powders were incorporated at the rate of 1.5% (w/w) respectively in fish nuggets and its effects on various physico-chemical, textural and sensory attributes of products were evaluated against control. Result: Incorporation of fruit powder significantly (P less than 0.05) increased emulsion stability, cooking yield, moisture, fat and protein percentage. Textural attributes were improved in treated nuggets, however overall acceptability scores were significantly (P less than 0.05) higher for control as adjudged by the panelists. Fruit powder was found to slow down the lipid peroxidation of fish nuggets, as measured by thiobarbituric acid (TBA) value. They also maintained the microbial stability of nuggets upto 10 days during refrigerated storage (4±1°C).

A Novel Auraptene-Enriched Citrus Peels-Based Blend with Enhanced Antioxidant Activity

The aim of this study was to establish a convenient process to get auraptene-enriched blends from Citrus limon L. Osbeck (Rutaceae) peels powder with functional food and nutraceutical potential and antioxidant properties. The process consisted in the selective adsorption of auraptene by bentonite followed by desorption and evaporation of solvents to get the final product. HPLC analyses revealed an adsorption > 99% from lemon fruit peel powder and a 13.7-fold enrichment of the obtained composition respect to the parent food-derived sample. The antioxidant and radical scavenger activities of the Citrus peels based preparation were assayed by the DPPH and ABTS tests and reveal deffects higher than ascorbic acid and Trolox® used as the references. To the best of our knowledge, the findings described herein is the first example reported in the literature of solid phase adsorption experiments carried out on auraptene as a component of edible fruits.

Utilization of Mango, Apple and Banana Fruit Peels as Prebiotics and Functional Ingredients

Among the waste by-products generated by the fruit industry (peels, seeds, and skins), fruit peel constitutes the major component. It is estimated that fruit peel accounts for at least 20% of the fresh fruit weight. Fruit peels are considered as major sources of dietary fiber and anticipated to be successfully utilized as prebiotics. This study examined the chemical composition, functional properties and the prebiotic effects of three major tropical fruit peels (apple, banana and mango). The prebiotic effect was tested using three commercial probiotic strains (Lactobacillus rhamnosus, L. casei and Bifidobacterium lactis) individually and in combination. Each probiotic culture was fortified with different concentration (0%, 2% and 4%) of selected fruit peel powder (FPP). Results revealed that all tested FPP significantly (p < 0.05) enhanced the probiotics viable counts, which reached >10 logs after 24 h of incubation. However, the concentration of 2% and 4% FPP showed no significant differences (p > 0.05) on the probiotic viable counts. Additionally, the prebiotic effects of FPP were the same when applied to individual and mixed cultures. This investigation demonstrated that small amount (2%) of apple, banana and mango peel powder could be successfully utilized as prebiotics to enhance the growth of lactic acid bacteria (LAB). Additionally, the studied physical and chemical characteristics of FPP demonstrated their potential applications in the food and pharmaceutical industries as functional ingredients.

Optimization of Composite Fruit Peel Powder as a Texture Modifier for Fat Free Set Yoghurt: A Mixture Design Approach

Purpose: Fruit waste (FW) is a leading food waste type generates globally. Industrial management of such FW is a great challenge. Since those wastes are rich in nutrients, phytochemicals, and other functional compounds, they can be reused by value addition. In the present study, composite fruit peel powder was formulated and optimised from the FW collected from leading fruit processing industries in Sri Lanka. This powder was utilized as a texture modifier in fat free yoghurt to minimise the whey off.Research Method: The experiment was carried out using an optimal mixture design of response surface methodology (Design Expert, 8.0.3.1 trial version) for sixteen composite samples. The independent variables were passion fruit peel (FFPP) (60.00–70.00 g/100 g), pineapple peel (PPP) (20.00–30.00 g/100 g), and orange peel (OPP) (10.00–20.00 g/100 g) powders. The dependent variables were proximate composition (fibre, fat, and ash contents), physiochemical (colour values), and technological (bulk density, swelling capacity, oil holding capacity, water holding capacity) properties.Findings: Results of the ANOVA test showed that the model and model terms significantly affect (P≤0.05) all the parameters except bulk density and oil holding capacity. The contour plots showed that the orange peel largely contributes to the fibre, fat, ash contents and redness (a*) while passion fruit peels highly contribute to the lightness (L*) and water holding capacity. PFPP (60%), OPP (20%) and PPP (20%) were selected as optimum blend due to high fibre content, water holding capacity, and lightness along with less fat content.Originality/Value: Accordingly, it is possible to optimise some quality parameters of fruit peel powders by compositing them.

The Development of Dusting Method for Dragon Fruit Peel as Fingerprint Visualization

<p>Various fingerprint powder preparations used for fingerprints have a color or contrast and a sticky material for good adhesion. However, some chemical substrates used for fingerprint powders are toxic and have the potential to harm health. This research is essential to overcome this problem using a new natural powder , namely dragon fruit peel powder, as a latent fingerprint development that was simple, non-toxic, and cheaper than commercial used fingerprint powder. Fingerprint development was carried out on non-porous surfaces (aluminium foil, CD, glass preparations) and porous surfaces (HVS paper, spectra paper, paperboard). This study used 90 fingerprint samples based on ethnicity (Batak, Javanese, Malay), blood type, and gender. The development of fingerprints using dragon fruit peel powder resulted in clear visualization on the surface of aluminium foil and glass preparations with sizes of 100 and 200 mesh. Meanwhile, fingerprints on the paper surface resulted in poor visualization because the protrusions of the fingerprints were not visible. The most dominant fingerprint patterns based on ethnicity, blood group, and gender were the loop pattern, then the whorl, and the smallest arch, respectively.</p><p><strong><em> </em></strong></p>

Mitigating rumen methane and enhancing fermentation using rambutan fruit peel powder and urea in lactating dairy cows.

The experiment was designed to study the use of rambutan (Nephelium lappaceum) fruit peel powder (RP) with urea (U) supplementation on rumen fermentation, digestibility, methane (CH4 ) production, milk production and composition in lactating dairy cows. Four Holstein crossbred lactating dairy cows, with starting liveweight of 450±15kg with 130±10 DIM (days-in-milk), were randomly allocated to respective treatments: without supplementation (control; T1), supplementation of urea (U) at 90g/hd/day (T2), supplementation of RP at 450g/hd/day (T3) and supplementation of RPU (RP at 450g/hd/day and U 90g/hd/day) (T4), respectively, using a 4×4 Latin square design. The results showed that the U, RP and RPU supplementation did not change feed intakes (p>0.05) and digestibilities of DM and OM were similar. However, digestibilities of CP and NDF were increased in the U and RPU groups (p<0.05). Acetate production was decreased, while propionate production was dramatically increased (p<0.05) in both the RP and RPU groups respectively. Notably, the ratio of C2 :C3 , protozoal population and CH4 production was reduced in both the RP and RPU groups. In addition, nitrogen intake and nitrogen excretion were significantly higher while nitrogen retention was increased in the U and RPU groups. Allantoin excretion and absorption, microbial protein synthesis and efficiency of microbial N supply were increased in the U and RPU supplementation groups (p<0.05). Furthermore, milk yield, milk fat and total solids were significantly enhanced in the U and RPU groups (p<0.05). Moreover, the 3.5% FCM was increased (p<0.05) while milk protein, lactose, solids-not-fat and milk urea nitrogen were not altered (p>0.05). Supplementation of either U or RPU significantly improved fibre digestibilities, rumen fermentation, microbial protein synthesis, reduced protozoal population, mitigated CH4 production and enhanced milk yield and milk composition.

Polyphenol content and antioxidant activity of beverage from dragron fruit peel powder and soy powder

Excessive oxidation reactions in body cells caused by dietary changes. This causes a chain reaction that damages the body cells. Excess oxidation reactions can be prevented by antioxidants. Polyphenol groups such as flavonoids, anthocyanins, and phenolics are the most active natural antioxidants. Soya powder and dragon fruit peel powder are a source of natural antioxidants. This research aims to analyse the antioxidant compounds on the mix of dragon fruit peel powder and soy powder as a source of antioxidant beverage. The research design used one factorial that is the ratio of soy powder and dragon fruit peel powder (0%: 100%; 25%:75%; 50%:50%; 75%:25%; 100%:0%). The result showed that the antioxidant compound from this mixture was flavonoid, anthocyanin, and phenol. The range pH of the beverage are 5,25-6,83, range of water content are 4,81-6,29%, range of phenol content are 250,33-908,00 mg/100g, range of flavonoid are 250,33-908,00 mg/100g, range of anthocyanin are 8,00-387,83 mg/100g and the IC50 of the beverage are 17,61-18,60.

Effect of Different Fruit Peel Powders as Natural Fertilizers on Growth of Okra (&lt;em&gt;Abelmoschus esculentus&lt;/em&gt; L.)

Purpose : Fruit peels waste is one of the waste accumulate in huge quantity every day. It is a serious problem and need to be managed to make environment free from pollution. Fruit peels are very rich in macro and micro nutrients that are beneficial for plant growth. By using fruit peel as fertilizer we can reduce load of wastes and can get more benefits than inorganic fertilizer. Research Method : The experiment was carried out in a Completely Randomized Design with six treatments having twenty replicates. Treatments were, recommended fertilizer application at basal and topdressing (T1, control), half dose of recommended fertilizer application at basal and topdressing times with 1g of banana peel powder (T2), 1g of pomegranate peel powder (T3), 1g of orange peel powder (T4), 0.5g each of banana and pomegranate peel powders (T5) and 0.5g each of orange and banana peel powders (T6) at both times. All agronomic practices were followed as per Department of Agriculture, Sri Lanka except fertilizers. Findings : The results reveals that application of fruit peel powder at basal and top dressing had significant differences (P&lt;0.05) on plant height, number of leaves per plant, leaf area, chlorophyll content, days to 50% and 100% flowering, dry weights of leaves, stem, root and fruit, fruit length and girth. At 1st, 2nd, 3rd and 4th picking, and the highest value was obtained in T6 and lowest value in T1. Originality/ Value : Application of fruit peel powder into the soil leads to improve growth and yield of okra in sandy regosol compared to recommended inorganic fertilizer and present study suggested that, among the all tested treatments, half recommended fertilizer application at basal and topdressing times with 0.5g each of orange and banana peel powders at both times would be the most suitable fruit peel powders to get higher growth and yield of okra in sandy regosol.

Water remediation using biosorbent obtained from agricultural and fruit waste

In rural community, groundwater is the main source of drinking water. Due to negative health impacts of excess fluoride in drinking water, there is urgent need to search the low-cost techniques to remove fluoride. Several materials have been used as adsorbent for removal of fluoride. Different parts of plant such as bark, stem, root, and leaves have cellulose, hemicelluloses, lignin etc. that are generally discarded as agricultural waste. Similarly, after using pulp of fruits, seeds and peels of fruits are considered as waste and cause environmental pollution when dumped at open places or near water bodies. These waste materials can be efficiently used for removal of fluoride from water. Biosorption is an eco-friendly process in which ions bind to biomass and can be extracted from the solution. Biosorption by means of adsorbent powder obtained from agricultural waste in the form of Sugarcane bagasse powder (SBP), Rice husk ash (RHA), Waste fruit peel powder (WFPP) and Powder blend (PB) have been used in this study for removal of fluoride ions. These biological materials have been explored in single, binary and ternary forms and have been found most usable as PB form in acidic medium with 85% removal of fluoride. This process has been signified as an eco-friendly, cost-effective approach for the isolation of fluoride ions from aquatic environments.

Utilization of dragon fruit waste by-products and non-protein nitrogen source: Effects on in vitro rumen fermentation, nutrients degradability and methane production

ABSTRACT Tropical plant phytonutrients have impacts on rumen fermentation and methane production. Dragon fruit peel powder (DFPP) including condensed tannins (CT) and saponins (SP). The objective was to conduct the effects of phytonutrients and non-protein nitrogen (NPN) source on in vitro rumen fermentation, nutrients degradability and methane production. The treatments were randomly assigned in a 2 × 3 × 3 factorial arrangement in a Completely randomized design. The three factors contains the R:C ratio (60:40 and 40:60), the doses of NPN addition (0, 1 and 2% of the total substrate) and the doses of DFPP addition (0, 2 and 4% of total substrate). The results indicated that the gas production rate constant for the insoluble fraction (c) was highly significant as the results of the R:C ratio, DFPP and NPN supplementation, whilst there was no difference obtained among treatments for cumulative gas production. Ammonia nitrogen concentration was influenced by the R:C ratio, NPN and DFPP addition both 4 and 8 h after incubation. In part of microbial population, protozoa was significantly reduced with DFPP addition. Importantly, the production of methane was remarkably affected by the R:C ratios and it was decreased due to increasing level of DFPP. Furthermore, in vitro dry matter degradability (IVDMD) was significantly improved by combination between R:C ratio and supplementation of DFPP at 12 h. In conclusion, addition of DFPP and NPN source could improve rumen fermentation, nutrients degradability and DFPP would be a potential dietary rumen enhancer.

Beneficial effects of anthocyanin-rich peels of Myrtaceae fruits on chemically-induced liver fibrosis and carcinogenesis in mice

Hepatocellular carcinoma (HCC) arising from fibrosis/cirrhosis is the most common type of primary liver cancer. Conversely, a higher intake of fruits and vegetables might play a protective role in HCC risk. Recently, Myrtaceae family tropical fruits have raised great interest due to the high levels of anthocyanins especially in their peels, which are usually discarded upon consumption. Anthocyanins are antioxidant pigments known to have beneficial effects in vivo/in vitro cancer bioassays. Thus, we evaluated whether dietary Myrciaria jaboticaba, Syzygium cumini, and Syzygium malaccense fruit peel powders reduce fibrosis and hepatocarcinogenesis in mice. Female C3H/HeJ mice were submitted to the model of diethylnitrosamine/carbon tetrachloride-induced liver fibrosis and carcinogenesis. Concomitantly, mice received a basal diet containing 2% of M. jaboticaba, S. cumini, or S. malaccense fruit peel powders, obtained by convective drying, for 10 weeks. M. jaboticaba peel powder showed the highest levels of total anthocyanins, while S. cumini peel powder displayed the greatest diversity of these pigments. All Myrtaceae family peel powders reduced the serum levels of the liver injury marker alanine aminotransferase. M. jaboticaba peel feeding reduced the incidence of liver preneoplastic foci, hepatocyte proliferation (Ki-67), and the protein levels of hepato-mitogen tumor necrosis factor-alpha (TNF-α). M. jaboticaba peel feeding also diminished liver lipid peroxidation and increased total glutathione levels. S. cumini peel feeding reduced hepatic collagen, lipid peroxidation, and TNF-α levels while increased catalase activity. Although S. malaccense peel powder, which displayed the lowest anthocyanin levels, decreased oxidative stress, and cytokine levels, no effects were observed on liver fibrosis or preneoplastic lesion outcomes. Findings indicate a protective effect of anthocyanin-rich M. jaboticaba and S. cumini peel powder feeding on preneoplastic lesion development and fibrosis, respectively. Results indicate that differential biological responses may be attributed to distinct anthocyanin profiles and levels, assigning a functional/market value to the underutilized peel fraction.

Passion fruit (Passiflora edulis) peel powder extract and its application towards antibacterial and antioxidant activity on the preserved meat products

This study aimed to explore the antioxidant and antibacterial compounds in P. edulis peels and to identify the effectiveness of P. edulis peels extract on preserved meat. In this research studies, the antioxidant compound from sample extract of P. edulis peel is determined using total flavonoid and total phenolic content respectively. TPC of 7.273 ± 0.002 mg GAE/g extract was detected while TFC of 8.364 ± 0.002 mg QE/g extract was found significantly. LC-QTOF_MS confirmed the phenolic compounds in the P. edulis extract. Antibacterial ability of sample extract is proven by inhibition zone observed in agar plate that containing four types of foodborne pathogen extract exerted a strong antibacterial activity against three tested strains which were E. coli, Serratia and Aureus. The effectiveness of sample extract on meat antioxidant is determined using DPPH when percentage of scavenging activity up to 13%, ABTS with 60%, reducing power assay with 48% and metMY reach maximum percentage which is 70% at day 6. The pH value of marinated meat with sample extract indicated that the meat is safe and not required immediate consumption after 9 days. In conclusion, P. edulis peels extract can be considered as a natural antioxidant and antibacterial on meat as well as food preservative for frozen meat.

The Effects of administration of different parts of banana (Musa cavendish) fruit extracts and peel powder on the oxidative/antioxidative characteristics and some mineral concentrations in neonatal dairy calves

The present study examined the effects of overripe banana (Musa cavendish) pulp and green banana peel extract and powder on oxidants/antioxidants parameters and some minerals in Holstein dairy calves. Forty newborn calves were randomly divided into four groups of 10 (control, group one, group two and group three). The groups were homogenous for the parity of the dams and the time of birth.Within 12-48 hours of birth, calves were assigned to their treatment groups. In the control group, animals received no banana meal. In group one, calves were supplemented with 2 g (dry matter)/kg body weight/day of overripe banana pulp extract for five days. The calves in group two were supplemented with 1 g (dry matter) of overripe banana pulp extract /kg body weight/day and 1 g (dry matter) of green banana peel extract/kg body weight/day for five days. The animals in group three were supplemented with 2 g/kg body weight/day of green banana peel powder for five days. Blood samples were taken on day 0 (at birth) and on days 7, 15 and 30 through the jugular vein. Age (the time of sampling) had a significant effect on the values of phosphorous, potassium, iron, copper, FRAP and activity of GPx enzyme (p < 0.05). Significant group and sampling time interaction was seen for the FRAP concentrations (p < 0.05). In conclusion, banana supplementation in the Holstein dairy calf’s diet at the concentration and duration that was reported in the present study had beneficial effect on the values of FRAP.

Study on Colour Stability and Microencapsulation of Anthocyanin Pigment Extracted from Dragon Fruit Peel by Spray and Freeze Drying

Dragon fruit is a popular fruit grown in Malaysia. It is well known for the rich nutrient contents, and it is commercially available worldwide. It is rich in anthocyanins and antioxidants. Dragon fruit is also an essential source of betacyanin, which serves as a red/purple pigment with antioxidative properties. The objective of the present work is to study the stability of natural colorant from dragon fruit peel. The crushed peel and water were taken in the ratio of 1:10 and was subjected to seven different types of extraction techniques such as microwave-assisted extraction, ohmic heating, ultrahigh-pressure homogenization, sonicator, supercritical fluid extraction, aqueous extraction, Soxhlet extraction. Out of the microwave-assisted extraction had the most Anthocyanin content, and it was used for further studies. The selected extract was filtered, and the stability of anthocyanin was examined at varying pH (2…10) and temperature (60…100⁰C). In addition to this, thermal stability (80…100 ⁰C for 150 min) was checked at a deferent time interval (80 to 100⁰C…150 min.). The microwave extract was used for the encapsulation process using maltodextrin, and soy protein isolate as carrier material with 1:4, 1:5 core to wall ratio by spray drying and freeze-drying techniques. The quality analysis, such as total anthocyanin content, encapsulation efficiency, color, water activity, bulk density, solubility, and moisture content, were analyzed of microencapsulated anthocyanin extract. This result showed that encapsulated dragon fruit peel (pitaya) powder could be used as a natural colorant in food applications.

Studies on the Proximate Contents and Potentials of Musa sapientum and Persea americana Fruits Peel as Media for the Growth of Medically Important Fungi

Aim: The present study was designed to formulate growth media for medically important fungi using banana and avocado fruits peel.&#x0D; Methodology: The peels were obtained from fresh banana and avocado fruits and dried into crisps at 100oC using hot air oven, pulverised into powder using Hammer mill machine and sieved into fine powder using 1 mm sieve size. Pure isolates of Aspergillus flavus, Aspergillus fumigatus and Cladosporium sp. were obtained from the Diagnostic Laboratory of the Department of Microbiology, University of Nigeria, Nsukka and used for the study. Two different media, Banana Peel Agar (BPA) and Avocado Peel Agar (APA) were formulated. 2 g of each fruit peel powder was introduced into separate conical flasks, 1g of agar powder was added as solidifying agent and varied glucose concentrations (20%, 10%, 5% and 0%) was used as nutrient (carbon source) supplement. The prepared media was sterilized by autoclaving at 121°C for 15 minutes. The test organisms were inoculated aseptically onto the formulated media and incubated for 3 days at 37oC. Fungal growth was visually observed. For comparative analysis, Sabouraud dextrose agar (SDA) was used as control. &#x0D; Results: The formulated media supported the growth of all the test organisms, although at varying degrees. BPA showed more suitability than APA, with the growth of the test organisms on BPA favourably comparable to that on SDA. Proximate analysis of the fruit peels indicated that the moisture, ash, fat, crude fibre, crude protein and carbohydrate contents of avocado peel were 7.35%, 14.65%, 0.10%, 9.75%, 6.57% and 61.58% respectively and 5.80%, 6.00%, 0.45%, 5.35%, 10.95% and 71.45% respectively for banana peel.&#x0D; Conclusion: Banana and avocado fruits peel can be utilized as alternative materials in the formulation of culture media for the in vitro cultivation of fungi for medical and research purposes.

Evaluation of the safety and usefulness of citrus jabara fruit peel powder cream for patients with atopic dermatitis

Citrus jabara (CJ) is a rare citrus that originally grew wild only in the southern area of the Kii peninsula in Japan. In the relationship between CJ and atopic dermatitis (AD), improvement of AD by oral intake of CJ fruit juice was reported in AD model mice. Our previous study also showed anti-inflammatory potentials of CJ fruit peels in vitro. In this study, the applicability of CJ fruit peel powder (CJ powder) for topical application in patients with AD was investigated. After confirming both the safety of CJ powder in preclinical studies and the safety of 5% CJ powder cream in healthy volunteers, the safety and usefulness of 5% CJ powder cream were evaluated in 20 patients with AD. Evaluation of 5% CJ powder cream in patients with AD for 4 weeks showed improvement in the mean severity score of the affected area (from 3.0 to 2.0, p=0.001 by Student’s t test), improvement in skin lesions (11 of 20 participants), usefulness (16 of 20 participants), and safety (16 of 20 participants). Although aggravation of symptoms on application areas were observed on 4 participants, their aggravation were systemic, resulting from causes other than tested cream. These results suggested that 5% CJ powder cream is useful and safe for patients with AD.

Formulation and development of composite fruit peel powder incorporated fat and sugar-free probiotic set yogurt

Reduction of milk fat and added sugar makes the yogurt even healthier, yet texture deformations and less consumer acceptability will be attributed. Fiber incorporation may be counteracting these problems, which is tested in the present study by incorporating underutilize and cheap fiber sources. Composite fruit peel powder (FPP) formulated from industrial waste was incorporated into fat and added sugar-free set yogurts in three different proportions as 0.5%, 0.7% and 1% (w/v). Yogurt without added FPP was considered as the control. Alteration of titrable acidity, pH and lactic acid bacteria viability were evaluated over a period of a month. Total soluble solids content (TSS), color values, texture profile, and consumer acceptability also were tested. Results showed that FPP incorporation reduces the initial pH of the yogurt mix while increasing the TSS and impart color changes. The elevated amount of FPP mixture (0.7% and 1%) adversely affect texture parameters, microbial count and sensory acceptability. Firmness increased, syneresis decreased, and comparatively high lactic acid bacteria counts observed in fat and sugar-free yogurt with 0.5% FPP incorporation. No significant difference (p