Guava Leaf Powder Research Articles

Effect of Leaf and Seed Powder Based Edible Coating with Beeswax and Clove Essential Oil on the Shelf Life of Guava (Psidium guajava) cv. Allahabad Safeda

The guava is thought to be India's most significant commercial fruit crop. Due to their high respiration rate, vulnerability to different pathogens, and mechanical damage that can quickly deteriorate the quality and concised its shelf life. Nonetheless, the purpose of the experiment was to investigate how guava's edible coatings affected its postharvest quality and shelf life. Guava fruits were treated by seven treatments of different concentrations of beeswax, guava leaf powder, neem leaf powder, tamarind seed powder, and clove oil with different combinations were used as edible coating were studied in a Factorial Completely Randomized Design (CRD) with three replications. All seven treatments were used to examine the impact of edible coating materials on the physical and chemical properties. Under ambient conditions, the variations in physiological and chemical parameters were seen. The findings of present study showed maximum fruit weight (120.29 g), highest vitamin C (163.19 mg/100g), maximum acidity (0.49%) and antioxidant activity (35.43%) obtained from T4 [Neem leaves powder (2%) + Beeswax (1%)+ clove oil (1%)] compared with untreated fruits. The result suggested that the applications of [Neem leaves powder (2%) + Beeswax (1%) + clove oil (1%)] as an edible coating material in guava fruit is more effective than other treatments to improve the shelf life of Guava.

Novel Development of Phytomedicine and its Innovative Formulation of Guava Leaf Extract Chocolates for Various Incredible Therapeutic Activities

Incorporating guava leaf powder into chocolate is a creative way to boost its nutritional profile and potentially add a unique flavour. Guava leaf powder, being rich in soluble dietary fibre and vitamin C, can indeed enhance the health benefits of chocolate. Soluble dietary fibre can aid in digestion and promote gut health. Thus, the present study was to achieve an innovative formulation, i.e., guava leaf chocolates containing guava leaf extract and effective ingredients, which could be a way to entrap all the benefits of the guava leaf into an easy-to-consume formulation by increasing patient compliance and therapeutic outcomes. Response Surface Methodology (RSM) has been used here to optimise the formulation. RSM allows us to systematically vary the levels of these ingredients and analyse their impact on sensory attributes such as taste, texture, aroma, hardness, and overall acceptability. The use of various batches (F1 to F15) suggested a systematic approach to formulation adjustment, likely involving tweaking ingredient proportions and processing parameters to achieve the desired sensory attributes. The inclusion of physico-chemical analysis confirmed the stability of the formulation, ensuring product quality and consistency. And the results were felt within satisfactory a range, which indicates that the formulation was stable and suitable for its intended purpose, potentially for therapeutic applications. Furthermore, highlighting the eco-friendliness, ease of handling, and positive sensory attributes such as sweetness and flavour can contribute to the overall appeal of the product. By meeting these criteria, the formulation not only meets functional requirements but also aligns with consumer preferences and environmental considerations.

MnO2 decoration onto the guava leaves: A sustainable and cost-effective material for methylene blue dye removal

Excessive number of dyes in water is becoming the main cause of water pollution, which is very important to remove because it is harmful. Dye contaminated water is being treated by various methods. Adsorption method can be considered best for the study of dye removal due to several technological reasons. The adsorption method has also been emphasized in this study. In the present work, a nano-bio-composite was fabricated by growing manganese oxide nanoparticles on abundant cellulosic guava leaf powder. This allows nanocomposite to be prepared in large quantities at nominal cost. The characterization technique confirmed the irregular growth of manganese oxide nanoparticles onto the guava leaf powder. The electrostatic and non-electrostatic interactions was confirmed in between manganese oxide nanoparticles and the carbon structure of guava leaf powder. The massive functional groups were found to be in the prepared nano-bio-composite. The grain size of prepared material was in nano range. The developed nano-bio-composite was used to remove methylene blue from water. This showed a very good adsorptive capacity for methylene blue. The analyzed adsorption data was modelled through isotherms, kinetics and thermodynamics models. The nature of the adsorption process was determined to be spontaneous and exothermic. The reusability test was carried out for five adsorption-desorption cycles. The reusability results suggested the better removal efficiency (%) in the first two cycles with only 20 % reduction in removal efficiency (%). The leaching test result revealed the good stability of MnO2/GL at neutral pH. It was a unique and cheap adsorbent of its kind, which had not been noticed anywhere before.

Active Fish Gelatin/Chitosan Blend Film Incorporated with Guava Leaf Powder Carbon Dots: Properties, Release and Antioxidant Activity.

Active packaging is an innovative approach to prolonge the shelf-life of food products while ensuring their quality and safety. Carbon dots (CDs) from biomass as active fillers for biopolymer films have been introduced to improve their bioactivities as well as properties. Gelatin/chitosan (G/C) blend films containing active guava leaf powder carbon dots (GL-CDs) at various levels (0-3%, w/w) were prepared by the solvent casting method and characterized. Thickness of the control increased from 0.033 to 0.041 mm when 3% GL-CDs were added (G/C-CD-3%). Young's modulus of the resulting films increased (485.67-759.00 MPa), whereas the tensile strength (26.92-17.77 MPa) and elongation at break decreased (14.89-5.48%) as the GL-CDs' level upsurged (p < 0.05). Water vapor barrier property and water contact angle of the film were enhanced when incorporated with GL-CDs (p < 0.05). GL-CDs had a negligible impact on film microstructure, while GL-CDs interacted with gelatin or chitosan, as determined by FTIR. The release of GL-CDs from blend films was more pronounced in water than in alcoholic solutions (10-95% ethanol). The addition of GL-CDs improved the UV light barrier properties and antioxidant activities of the resultant films in a dose-dependent manner. Thus, GL-CD-added gelatin/chitosan blend films with antioxidant activities could be employed as potential active packaging for the food industry.

Effect of incorporation of guava leaf powder on storage stability of curd balls under aerobic packaging condition at refrigeration temperature

The present study has undertaken for the evaluation of the impact of incorporating guava leaf powder (GLP) on the storage stability of developed curd balls. Four groups of curd balls were formulated with the addition of different levels of guava leaf powder: C (control without GLP), T1 (with 1.5% GLP), T2 (with 3.0% GLP), and T3 (with 4.5% GLP). The results revealed that pH and titratable acidity were significantly (P0.05) lower in the treated groups than in control. Peroxide value, thio-barbituric acid reactive substances, and free fatty acid content were significantly (P0.05) lower in GLP incorporated curd balls than in control. Guava leaf powder added curd balls has significantly (P0.05) higher DPPH, ABTS, and total phenolic content than the control. Among all samples, T3 (4.5%) recorded significantly (P0.05) lower microbial growth than the others groups of curd balls. However,sensory panelists rated significantly (P0.05) higher scores for T2 than T3. The sequent of the study concluded that the curd balls prepared with the inclusion of 3.0 % guava leaf powder prevent Physico-chemical quality deterioration, improve antioxidant capacity, reduced lipid oxidation and microbial growth with acceptable sensory attributes.

Combination Therapy of Guajava Leaf Powder (Psidium Guajava L) and Turmeric Powder (Curcuma Domestica Val) to Cure Diarrhea in Sheep

This study aims to determine the therapeutic effect of guava leaf powder and turmeric powder on the healing of diarrhea in sheep. This study used a completely randomized design (CRD) with four treatments, each consisting of three repetitions. P0 treatment as a control in three sheep and nine sheep for P1, P2, and P3 treatments with different doses (400 mg/kg BW, 500 mg/kg BW, 600 mg/kg BW). Parameters assessed were frequency of defecation, consistency, and color of sheep feces. The combined treatment of guava leaf powder and turmeric powder on sheep diarrhea was analyzed using ANOVA statistical analysis and Duncan's further test after scoring changes in healing. The result of the ANOVA analysis was a significant difference of 0.007 (P&lt;0.01) on Day 3 compared to Day 1 and Day 2. Duncan's further test was that P0 was not significantly different from P1 but significantly different from P2 and P3. P1 was not significantly different from P0 and P2 but significantly different from P3. P2 was significantly different from P0 but not significantly different from P1 and P3, while P3 with P0 and P1 showed significantly different but not significantly different from P2.&#x0D;

Effects Of Psidium Guajava Crude Leaf Methanol-Extract On Lowering Blood Sugar Levels In Rat

Blood sugar levels, or blood glucose levels, are crucial for overall health and are regulated by the pancreas through insulin. Normal blood sugar levels range between 70-99 mg/dL when fasting and up to 140 mg/dL two hours after eating. Abnormal blood sugar levels can suggest a variety of health issues, including hypoglycemia (low blood sugar levels caused by excess insulin, certain drugs, or illnesses such as diabetes) and hyperglycemia (high blood sugar levels associated with diabetes). Regular blood sugar monitoring is necessary, especially for diabetics. Guava, a tropical fruit, includes a variety of phytochemicals that have been linked to pharmacological benefits such as antibacterial capabilities. This research uses an extraction process involving solid-liquid extraction or maceration, with methanol being the optimal solvent. The extract yields 9.51%. Wistar rats are used to investigate its antidiabetic efficacy. The rats are divided into three groups: positive control, negative control, and extract treatment. Diabetes is induced by subcutaneous injection of Alloxan, followed by oral administration of the methanol extract. Blood glucose levels are assessed after fasting for 6-8 hours. The extract from dried Guava leaf powder yields a concentrated extract with a 9.51% yield. In vivo assessments showed a significant reduction in blood glucose levels in rats treated with guava leaf extract, suggesting potential anti-hyperglycemic effects. The phenolic compounds in guava leaves contribute to antioxidant and anti-hyperglycemic effects. The study highlights the potential therapeutic effects of guava mint leaves and their extract components for diabetes management and antioxidant health benefits.

Uji Kemampuan Serbuk Daun Jambu Biji (Psidium guajava L.) dalam Mengendalikan Penyakit Antraknosa pada Tanaman Terung (Solanum melongena L.)

This study aims to determine the ability of guava leaf powder (P. guajava L.) in controlling anthracnose disease caused by the fungus Colletotrichum sp. on eggplant (S. melongena L.). This research was conducted in March – July 2022. This study used a Completely Randomized Design (CRD) which consisted of 6 treatments, each treatment was repeated 4 times so that there were 24 treatment units and each replicate consisted of 5 plants, so a total of 120 plants . The treatments used were 0, 20, 25, 30, 35 and 40 g of guava leaf powder + 100 ml of distilled water. Based on the observed concentration of 25 g of guava leaf powder + 100 ml of distilled water (T2) it has the longest incubation period of 11.74 days with disease incidence and disease intensity of 18.49% and 3.66%, respectively

Effects of Psidium guajava L. Leaf Powder and Aloe vera L. Gel on Shelf Life of Citrus sinensis L. Fruits

Postharvest loss of fruits is a critical problem due of rapid deterioration during handling, transportation and warehousing. Edible coating over fruits is utilised to boost their quality and shelf life. The effects of leaf extracts of Psidium guajava and Aloe vera gel on the elongation of the shelf life of orange fruits were evaluated. Orange fruits were treated with Guava leaf powder and A. vera gel to assess their effectiveness in extending their shelf life and quality in storage. Weight loss, firmness, post-harvest decay, marketability and shelf life of uncoated and coated samples were evaluated all through the period of this study. Fungi were also isolated from deteriorating samples. A. vera was able to preserve the orange samples for 21 days; P. guajava preserved them for 17 days while the untreated fruit samples stayed for 14 days. Three fungi viz: Botryodiplodia theobromae, Fusarium oxysporum and Rhizopus stolonifer were isolated from the decomposing orange fruits. The result shows that orange fruits coated with A. vera gel and guava leaf powder is effective in extending the shelf-life of orange fruits when compared to untreated fruit (control) in the following order: A. vera&gt;P. guajava &gt; control. The findings from this study indicate that plant extracts could be employed to prolong the shelf life and improve quality of orange fruits.

Efficacy of ultrasound-assisted extraction of bioactive constituents from Psidium guajava leaves

Targeting the sensitivity of process parameters in due course of the optimal ultrasound assisted extraction of bioactives from guava leaves. The purpose of the conducted investigations was to scope and optimize the efficacy of ultrasound assisted extraction in conjunction with hot water extraction. Addressing the criticality of loading ratio, low temperature drying as pre-treatment step and consideration of all desired responses, the article addresses the normal and pulsed ultrasound assisted extraction of bioactive constituents from guava leaf powder. The experimental methodology involved face centered design (FCD) based response surface methodology (RSM). The investigations affirmed that the normal ultrasound assisted extraction process exhibited 15.5 – 68.8 mg GAE/g total polyphenolic content (TPC), 50.1 – 80.3 % antioxidant activity (AA), 5.7 – 25.7 mg/100g vitamin C (VITC) content and 44.7 – 289.77 mg QE/g total flavonoids content (TFC) for a variation in the degrees of freedom as 0.02 – 0.2 g/mL loading ratio, 5 – 20 min extraction time and 40 – 70 °C extraction temperature. Pertinent observations have been documented in terms of comparative criticality of the degrees of freedom, best fit model and efficacy of the pulsed mode.

Medicinal and pharmacological potential of Guava leaf powder, A Review

Guava (Psidium guajava) encompasses a broad range of nutritional and therapeutic potential. Depending on the species, the fruits are 4-12 cm long and have a round or oval form. It belongs to the Myrtaceous family and is mostly cultivated in tropical and subtropical climates of the subcontinent including Pakistan, India, and Bangladesh. The most therapeutic value could be traced in the pink form of guava. The phytochemicals “quercetin, avicularin, apigenin, guaijaverin, kaempferol, hyperin, myricetin, gallic acid, catechin, epicatechin, chlorogenic acid, epigallocatechin gallate, and caffeic acid” have been investigated in the guava plant leaves for its therapeutic properties. Antidiarrheal, antihypertensive, antilipidemic, anticancer, and other health-promoting benefits are associated with both the fruits and the leaves of guava. The nutritional and phytochemical profiles of guava leaves are presented in detail in the current review. Many bioactivities of guava leaf extracts are also critically investigated. Guava leaves might be employed as a component in nutraceuticals and medications due to their phytochemical profile. To prove the efficacy of the guava leaf extracts, further extensive clinical trials are needed.

Rheological, textural, and functional characteristics of 3D-printed cheesecake containing guava leaf, green tea, and barley sprout powders

The use of 3D food printing as an alternative to manufacturing customized food is gaining popularity. In this study, functional powders of guava leaf (GL), green tea (GT), and barley sprouts (BS) were tested as edible ink ingredients for printing cheesecake, and their physicochemical and functional properties were evaluated. Particle size and water and oil holding capacities were highest in GL powder, whereas the water-soluble index was highest in BS. In functional powder-added cheesecake, pseudoplastic and shear-thinning behavior was observed which is ideal for 3D printing. The shear modulus (1.87 kPa) of the control cheesecake (without functional powder) was significantly increased to 5 kPa or higher by adding functional powder. The in vitro glycemic index was lowest in GL cheesecake, whereas antioxidant activity and polyphenol content were highest in GT cheesecake. GL and GT powders would be beneficial as an edible ink to improve functional properties, such as antioxidant activity for GT and blood-glucose-lowering effect for BS, with enhanced printability and textural stability of 3D printed cheesecake.

Sustainable Education with Local-Wisdom Based Natural Reagent for Green Chemical Analysis with a Smart Device: Experiences in Thailand

To minimize chemical waste and protect the environment, our team has used green analysis with natural reagents. In this work, we designed a natural-reagent assay kit for iron determination and implemented it in chemistry education in Thailand. The iron assay method was adapted from Thai local wisdom of testing water quality using guava leaves. The guava leaf powder served as a natural reagent in the assay. The kit included equipment, standard and buffer solutions and a manual. A smart device with a built-in camera was used as a detector. Educators in six universities in Thailand implemented the kit in laboratories with modifications depending on their learning outcomes. The kit implementation was evaluated using a survey with questions in four aspects: usability, learning achievement, green chemistry and portability. The high average scores for all questions (&gt; 4.00 of 5.00 points), with the average overall score of 4.53 ± 0.60, indicated satisfaction regarding in all aspects. Using a locally available bio-resource as a natural reagent for green analysis in chemistry education supported sustainable education in Thailand, in terms of quality education (SDG 4) and reduced inequalities (SDG 10) and environmental sustainability (SDG 6—Clean water and sanitation, 12—Responsible consumption and production and 14—Life be-low water).

A Study on Bioadsorption of Synthetic Dye Using Guava (Psidium guajava) Leaves

Guava (Psidium guajava, white Indian) is common fruit bearing plant found throughout the Indian peninsula. It is said to be native to Mexico and Southern America and now can be found in many of the Asian countries. It is grown in tropical and sub-tropical region around the world. Guava leaves have shown many properties like antibacterial, bioadsorbent, etc. The bioadsorbent property can be exploited to remove coloured residues from water bodies. Problems like water pollution have arisen due to rapid industrialization and urbanization. Various harmful dyes like Coomassie brilliant blue, used in both textile industries and laboratories, are expelled into water bodies. To reduce the effects of such dye on ecology the research was carried out using guava leaves as bioadsorbent. That being the case the Coomassie brilliant blue solution at different pH was treated with guava leaf powder and the decrease in absorbance was noted at 625 nm. The Guava leaves were obtained from Mumbai suburban. The leaves were dried and powdered for further testing as bioadsorbent. All the chemicals have been used were of analytical grade. The study showed high absorption rate in acidic medium as the colour changed from dark blue to light blue. The optimum pH for bio-adsorption was found to be 3. As the amount of guava leaf powder increased, the rate of adsorption also increased. Guava leaf powder is effective as a bioadsorption as rate of adsorption increases with increase in guava leaf powder. With further optimization it can become potential source of adsorbent.

Process optimization, isotherm, kinetics, and thermodynamic studies for removal of Remazol Brilliant Blue-R dye from contaminated water using adsorption on guava leaf powder

The current batch system addresses the use of guava leaf powder as an economical adsorbent for adsorption of aromatic dye, Remazol brilliant blue-R (RBBR) from wastewater. The consequences of various experimental variables were optimized with response surface methodology (RSM) to achieve the utmost decolorization efficiency. The adsorbent was characterized by proper instrumental evaluation. Adsorption isotherms for the decolorization of RBBR were assessed by several adsorption models. The experimental equilibrium data suited the Langmuir isotherm model, and also the maximum monolayer adsorption capability (qmax) was 93.12 mg g–1. Thermodynamic studies were performed to evaluate change in Gibbs free energy (ΔG), change in enthalpy (ΔH), and change in entropy (ΔS) of the adsorption process. From the results, the adsorption was found to be endothermic in nature, and the process was chemisorption, spontaneous and favorable at higher temperature. Kinetic rate constants were calculated using distinct kinetic models. The dye adsorption rate followed pseudosecond-order kinetic model. The adsorption mechanisms were clarified by pore diffusion, Bangham and Boyd plots. The general rate of adsorption is controlled by both film and pore diffusion of dye compounds. Desorption studies were conducted with various desorbing reagents. Most desorption efficiency was acquired by the solvent methanol.

Optimization, equilibrium, kinetic and thermodynamic studies on adsorptive remediation of phenol onto natural guava leaf powder.

Environmental considerations require disposal of the contaminants in a safe manner without causing any harm. Accordingly, the contaminants should be removed and recovered as value or disposed without any burden to the environment. In this context, natural biodegradable adsorbents could possibly be an answer as they get biodegraded along with the organic contaminants including phenol. Having observed from literature that the natural guava leaf powder (NGLP) can be used as an adsorbent, experimental studies were carried out to investigate the potential of NGLP to remove phenol from aqueous solutions. Batch experiments were carried out using NGLP and the effect of different variables such as pH, NGLP dosage, contact time and agitation speed was studied using response surface methodology (RSM) with Box-Behnken approach and the significant parameters were optimized by subsequent experimentation. The optimized parameters obtained in our studies correspond to pH 5.85 for a NGLP dosage of 2.15g/L, at an agitation speed of 140rpm and a contact time of 9h for the initial phenol concentrations ranging from 50 to 250mg/L. The absorption of phenol onto NGLP was confirmed using FTIR and SEM-EDX. Thermodynamic, kinetic and equilibrium isotherm studies were conducted using the optimal parameters. The adsorption data fitted well with Langmuir isotherm (R2= 0.9982) for the batch equilibrium studies and the pseudo-second-order type model (R2= 0.9743-0.9921) depicted the phenol adsorption kinetics. The maximum adsorption capacity of NGLP for phenol was 10.85mg/g. The results inferred the feasibility of using NGLP as a phenol adsorbent and Box-Behnken design as an effective tool for the optimization of process conditions. Even though the studies are not intended to reuse the adsorbent in view of abundance and biodegradability, the preliminary experiments have indicated the possible potential of desorption and reusability.

Adsorption of Nile Blue Dye using Guava Leaf Powder

Adsorption of Nile Blue Dye using Guava Leaf Powder

Green and Sustainable Encapsulation of Guava Leaf Extracts (Psidium guajava L.) into Alginate/Starch Microcapsules for Multifunctional Finish over Cotton Gauze

Utilization of natural products in medical textiles toward multifunctional applications without side effects is an extremely motivating goal. Herein, a novel, eco-friendly procedure was developed to introduce multifunctional cotton gauze fabrics using guava leaf powder extract. Biocompatible microcapsules composed of guava leaf powder extract and starch core and calcium-alginate (Ca-alginate) outer membrane were developed. The current strategy involved the identification and assessment of the bioactive compounds extracted from guava leaf via ultrasonic technique. Then, the guava leaf extract was loaded within a matrix of sodium alginate/starch and coated onto the cotton gauze fabrics. The morphological properties of both blank and treated cotton gauze fabrics were characterized by Fourier-transform infrared spectroscopy (FT–IR) and scanning electron microscopy (SEM). The antibacterial activity of the developed cotton gauze was evaluated against E. coli as Gram negative pathogenic bacteria and S. aureus as Gram positive pathogenic bacteria using the agar diffusion and bacterial counting methods. Furthermore, the treated cotton gauze fabrics were also used to conduct further studies toward the production of wound healing dress. The treated cotton gauze demonstrated remarkable antimicrobial, antioxidant, UV shielding, and wound healing properties. As a result, the current study presents a new simple approach to design smart cotton gauze for multifunctional medical and healthcare applications employing bioactive extract from sustainable plant waste.

Eriochrome Black T sensing using silver nanoparticle-reduced graphene oxide composite via luminescent “turn-off” mechanism and its biosorption on guava (Psidium guajava) leaf powder

We report label-free sensitive and selective detection of Eriochrome Black T (EBT) in water using luminescent “turn-off” mechanism of silver nanoparticle-reduced graphene oxide composite. Silver nanoparticle-reduced graphene oxide composite was synthesized by simple and cost-effective reflux method utilizing aqueous extracts of Psidium guajava as a reducing agent and silver nitrate and graphene oxide as precursors. Silver nitrate facilitates the formation of defects in graphene in the form of graphene quantum dots. The average size of graphene quantum dots and the silver nanoparticles in the composite is $$8.9\pm 0.2$$ nm and $$27.5\pm 0.5$$ nm, respectively. By activating the plasmonic field at 350 nm excitation, these particles in the composite help in efficient detection of the dye via strong interaction with the graphene surface. The linear calibration plot for the intensity ratio was obtained with the optimized concentration of EBT between 0.1 and 7.5 $$\upmu \hbox {M}$$ . This composite material selectively detects EBT where a detection limit as low as 6.9 $$\upmu \hbox {M}$$ is achieved. In addition, the kinetics of adsorption of EBT on Psidium guajava powder are also examined. The interaction between the dye and the adsorbent follows pseudo-second-order kinetics with equilibrium adsorption capacity of 25.88 mg/g and 14.56 mg/g for 2 g/L and 5 g/L of adsorbent dose, respectively.

DAYA TERIMA TELUR PINDANG DENGAN PENAMBAHAN BUBUK DAUN JAMBU BIJI (Psidium Guajava Linn)

This study aims to know the guava leaf powder concentration and level of panelist acceptance on the quality of pindang eggs produced. The research used Completely Randomized Design (CRD) with treatment of guava leaf powder solution concentration of 30%, 45% and 60%. The parameters observed in this research were water content, protein content, and hedonic value of pindang eggs. The analytical technique used in this study is the analysis of variance analyzed using SPSS version 22. The results showed the chemical quality of the pindang egg with the addition of guava leaf powder which was used in a very significant effect on the reduction in water content and the resulting protein egg pindang content. Organoleptic test results on color, texture, aroma and taste most preferred by the panelist that is on the of treatment C with concentration of guava leaf powder addition 60%