Name: Micaella Nicole G.

Abunas

Section: 8- Plutonium

Date Passed: December 4, 2024

Chapter 2

Review of Related Literature

Kamias (Averrhoa bilimbi) Leaves Extract as Alternative Food

Preservatives in Bread Making

Chapter 2 includes four parts: (1) Kamias, (2) Food Preservation, (3) Bread
Making, and (4) Conclusion.

Part one, Kamias, is a discussion of related literature’s about the components

of the Kamias. Likewise, it discusses what components can make Kamias a natural
preservatives.

Part two, Food Preservation, discusses how or what methods can make the
extracts of different organic plants as food preservatives.

Part three, Bread Making, is a discussion of related literature’s about the

process of improving the shelf life of the bread.

Part four, Conclusion, it concludes all of the components of an organic plants,

methods and results of the related literature’s.

Kamias

One strategy to address the cost and difficulty of obtaining high-quality

nutrition at a reduced cost is to process fruits into staple commodities, particularly if
doing so maximizes the use of easily accessible and underutilized fruit as a source
of food and nutrition. Fruits' high nutritional content, which can support overall
health and wellbeing, presents a number of opportunities for consumers. The
purpose of this essay was to outline the growth of Kamias (Averrhoa bilimbi L.) in
coconut water jam as a useful gourmet substitute that can compete economically in
the market and be made accessible to a wide range of consumers. It is even more
of a revelation among the major players in the gourmet market because of its
distinctive underappreciated nutritional value. This paper describes the
development of kamias jam, its nutritional value, and its health benefits as stated in
various studies that validate its nutritional and medicinal advantages and beneficial
side effects. The goal is to maximize the fruit's nutritional benefits while also
highlighting its potential operational utility. Coconut water improves the kamias
jam's flavor and texture, among other sensory qualities. The creation of value-
added goods from kamias jam can improve local livelihoods and promote healthy
eating in the community (Castro, 2021).

The purpose of this study was to assess the dried extract of Averrhoa
bilimbi's physicochemical properties, mineral contents, and antibacterial and
antioxidant qualities. Powdered dried extracts of leaves of A. The physicochemical
characteristics and mineral compositions of bilimbi were examined. The disc
diffusion method and the 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay were used to
assess the extracts' antibacterial and antioxidant properties, respectively. The
Fourier Transforms Infrared Spectrophotometer (FTIR) was used to identify the
functional groups from the active substances. A's physicochemical properties.
Bilimbi dry extracts exhibited very little variation in terms of pH and total acids
dissolved in ethanol and water solvents. The powdered dried leaves of A. Bilimbi
was high in ash, protein, and carbohydrates. Additionally, it displayed important
elements, with potassium having the highest concentration. Ethanol extract shown
greater DPPH scavenging ability (82.82 mg GAE/g DW) than water and had a
greater growth-inhibiting effect on Salmonella sp., Escherichia coli, and
Staphylococcus aureus. Phenolic chemicals may be linked to this extract's
antibacterial and antioxidant properties, according to the FTIR spectra. A. The
leaves of the bilimbi plant show promise as a source for functional foods that can
help prevent bacterial infections and stress-related illnesses (Iwansyah, et al.,
2021).

The purpose of this study was to compare the total flavonoid content with the
antimicrobial activity analysis based on minimal inhibitory concentrations, as well as
to assess the flavonoid extraction and quantification analysis of Averrhoa bilimbi
fruits using RP-HPLC. Three distinct techniques were used to optimize the extraction
process; of these, ultrasonic conventional assistant extraction (UCAE) demonstrated
the best flavonoid recovery with solid phase elution. Using various solvent ratios,
UCAE was carried out with ethanol. The total flavonoid content was measured using
spectrophotometry (850 ± 25 mg/kg), and RP-HPLC was used to measure the
flavonoids (luteolin and myricetin). Myricetin and luteolin yields were optimized and
displayed in A. Bilimbi fruits have respective contents of 336 ± 15 and 231 ± 18
mg/kg. evaluated antimicrobial activity against E. Coli, S. B and aureus. utilizing
spectroscopy to identify subtilis species. The extracted sample was employed
against E. coli and had a known amount of total flavonoid content (10–200 µg/mL).
Coli, S. B and aureus. subtilis, the corresponding MIC values are 55.6 ± 6, 31 ± 3,
and 28 ± 2 µg/mL. The antioxidant properties of higher flavonoid content were
assessed and compared using superoxide anion scavenging activity and total
reducing power IC50 values, which indicate 100 and 175 µg/mL, respectively, with
commercial antioxidant butylated hydroxytoluene (BHT). The method
appropriateness of flavonoid extraction and quantification is demonstrated by the
maximal yield of flavonoid content data (Chau, et al., 2021).

In an effort to limit chemical consumption and encourage sustainability, there

has been a recent surge in interest in using natural chemicals in household cleaning
products. With its acidic qualities and possible antibacterial benefits, kamias
(Averrhoa bilimbi) fruit offers a good substitute for improving the safety and quality
of dishwashing detergents. The goal of the current study was to use fruit extract
from Kamias (A. bilimbi) as an addition in dishwashing liquid manufacturing. To
guarantee the dishwashing liquid's quality, consistency, and microbiological safety,
both physical and microbiological tests were conducted. Staphylococcus aureus,
Escherichia coli, pH, specific gravity, and total plate count were all assessed by
these procedures. Using a modified sensory evaluation method, a 4-point Hedonic
scale was utilized to rate the dishwashing liquid's acceptability in terms of
appearance, aroma, hand-feel, durability of suds, degreasing power, and overall
quality. According to the study, Kamias fruit extract dishwashing liquid's
appearance (3.50), degreasing power (3.57), and overall quality (3.63), were all
highly praised. With a mean score of 3.47, the texture (hand-feel) was rated as
fairly liked. The Kamias dishwashing liquid received a middling rating for smell
(3.40) and suds lubricity (3.20). Additionally, data revealed that Kamias dishwashing
liquid has a specific gravity of 1.0290, which indicates its density in relation to
water, and a pH of 7.00 @ 22.20C, which is in the neutral range. Additionally, based
on the overall plate count data, the identified microbial count showed a
considerably low microbial load (<10 Est.). S is not present. Aureus and E. Coli
showed signs of being sanitary, which raised the sample's safety quotient for a
range of uses (Edralin,et al., 2024).

The purpose of this study was to compare the total flavonoid content with the
antimicrobial activity analysis based on minimal inhibitory concentrations, as well as
to assess the flavonoid extraction and quantification analysis of Averrhoa bilimbi
fruits using RP-HPLC. Three distinct techniques were used to optimize the extraction
process; of these, ultrasonic conventional assistant extraction (UCAE) demonstrated
the best flavonoid recovery with solid phase elution. Using various solvent ratios,
UCAE was carried out with ethanol. The total flavonoid content was measured using
spectrophotometry (850 ± 25 mg/kg), and RP-HPLC was used to measure the
flavonoids (luteolin and myricetin). Myricetin and luteolin yields were optimized and
displayed in A. Bilimbi fruits have respective contents of 336 ± 15 and 231 ± 18
mg/kg. Evaluated antimicrobial activity against E. Coli, S. B and aureus. utilizing
spectroscopy to identify subtilis species. The extracted sample was employed
against E. coli and had a known amount of total flavonoid content (10–200 µg/mL).
Coli, S. B and aureus. subtilis, the corresponding MIC values are 55.6 ± 6, 31 ± 3,
and 28 ± 2 µg/mL. The antioxidant properties of higher flavonoid content were
assessed and compared using superoxide anion scavenging activity and total
reducing power IC50 values, which indicate 100 and 175 µg/mL, respectively, with
commercial antioxidant butylated hydroxytoluene (BHT). The method
appropriateness of flavonoid extraction and quantification is demonstrated by the
maximal yield of flavonoid content data (Chau, et al. 2023).

Food Preservation

Three distinct techniques were used in this study to encapsulate garlic

essential oil (GEO) in nanophytosomes as a novel phytoconstituent delivery system.
Dynamic light scattering (DLS), Fourier transform infrared spectroscopy (FTIR),
scanning electron microscopy (SEM), and antioxidant activity, physical stability, and
antibacterial activities against food-borne pathogens were used to study the
physicochemical characterisation of nanophytosomes. Escherichia coli and
Staphylococcus aureus were studied. Optimized GEO nanophytosomes with a
loading capacity of 40% and a size of 115 nm demonstrated encouraging results.
The FT-IR data showed that the GEO were loaded into the nanophytosome structure.
Finally, GEO nanophytosomes showed an increase in their antibacterial efficacy.
Yogurt was chosen as a food model for the assessment of sensory qualities, and the
results indicated no discernible difference between the control and GEO-loaded
nanophytosome-containing samples. GEO-nanophytosomes may be proposed as an
effective natural food preservative, it might be concluded (Nazari, et al., 2019).

Innovation in waste valorization has been spurred by the push for sustainable
food systems and rising consumer sophistication. By-products of the processing of
grapes and citrus, which are grown in abundance in the Mediterranean and tropical
regions, respectively, are sustainable sources of bioactive phytochemicals that can
be utilized as natural food preservatives. Extracts from grape pomace (GPE), seeds
(GSE), and clementine mandarin peel and pulp (MPE) cultivated in South Africa were
examined for their phytochemical makeup, antioxidant capacity, and antibacterial
qualities. GPE had the highest levels of total phenols and carotenoids, followed by
GSE and MPE (p < 0.05). In comparison to MPE, GPE and GSE had higher levels of
flavonoids and anthocyanins (p < 0.05). Proanthocyanidins were most abundant in
the GSE, GPE, and MPE (p < 0.05). Only in MPE, which likewise had the lowest pH
values (p < 0.05) and the maximum titratable acidity, was ascorbic acid identified.
The antioxidant potency composite index was highest for the GSE, followed by the
GPE and MPE (p < 0.05). MPE > GSE > GPE (p ≤ 0.05) was the order of the extracts'
antibacterial activity. According to recent research, MPE has potential as an
antibacterial for the food business, whereas GSE may be an antioxidant (Pfukwa, et
al., 2019).

Numerous health advantages, including cancer prevention, cardiovascular

protection, and reduced gastrointestinal inflammation, have long been associated
with the Mediterranean diet. A common plant in the Mediterranean diet, oregano
(Origanum vulgare) has been demonstrated to have a number of bioactive qualities,
such as analgesic, anti-inflammatory, anti-oxidant, and anti-microbial effects.
Oregano is a great option for a natural food preservative because of its anti-oxidant
and anti-microbial qualities. Natural alternatives are being assessed more and more
for successful food preservation due to the public's current concerns about
synthetic food preservatives. Two such substances that have demonstrated
potential as natural food preservatives are oregano extract (OE) and essential oil
(OEO). Another advantage of using oregano to preserve food is that it is being
studied for its beneficial effects on gastrointestinal health. In vitro research on
oregano's antimicrobial and antioxidant qualities as well as food preservation
experiments using oregano in different model food matrices will be covered in this
review. To emphasize the significance of describing the extract that is used—since
the extraction procedure can have a considerable impact on the phytochemicals
therein—the key phytochemical content reported for OE and OEO will also be
outlined. In order to demonstrate the influence of oregano on gastrointestinal
health, in vivo research that explores the advantages of oregano, particularly
against inflammation, will be discussed (Veenstra & Johnson, 2019).

The purpose of this study is to assess the qualities of essential oils (EOs)
derived from cloves (Eugenia caryophyllus) and cinnamon (Cinnamomum cassia).
Encapsulated and applied to fresh sausage were mixtures of cinnamon and clove
essential oils in 75:25, 50:50, and 25:75 ratios. Monitoring of preservation
parameters and a kinetic analysis of active component release are part of the study.
While cinamon oil demonstrated encouraging bacterial inhibition (minimum
inhibitory concentration lower 1.5), clove essential oil demonstrated higher
antioxidant activity (0.039 mg/mL). Clove and cinnamon essential oils showed
complementary antibacterial and antioxidant properties. The 25:75 cinnamon and
clove oil combo had an encapsulation effectiveness of 89.4% and an EO retention of
80.9%. The chemical release was slowed by the microencapsulated combination,
which showed excellent antioxidant and antibacterial properties (>50% after 15
days). The encapsulated EOs (25:75) demonstrated similar outcomes to
conventional curing salt in terms of microbial control and lipid oxidation (0.194 mg
malonaldehyde/kg), indicating the possibility of substitution. This study shows how
essential oils of clove and cinnamon can be encapsulated and tested for
effectiveness in fresh sausages, thereby improving meat products' safety and
quality and meeting consumer demand for more natural and healthful food options
(Sirena, et al., 2024).

Papaya (Carica papaya L.) edible films with antioxidant properties were
created for food preservation. Water activity, color, thickness, and sensory
evaluation were taken into consideration when studying the film drying settings
(solvent casting at room temperature, dehydrator, and oven). The best drying
conditions were chosen for the next phases, which involved adding ascorbic acid
and Moringa leaf extract to the films at a weight percentage of 6 either alone or
together. The films were evaluated in terms of their mechanical qualities,
bromatology, sensory acceptability, physicochemical characteristics (water activity,
thickness, color, pH, and concentration of total soluble solids), and antioxidant
activity. Additionally, the physicochemical characteristics of this food matrix and
sensory evaluation were used to evaluate the films' performance when they came
into contact with minimally processed pears. Regarding the assessed metrics, there
was no discernible difference between films dried using various techniques. In this
regard, the dehydrator was chosen for additional film-forming processes due to its
appropriate preservation of the natural physicochemical and sensory qualities and
its manageable drying period of four hours. There was no discernible difference
between films containing ascorbic acid and those containing a combination of
ascorbic acid and moringa; both treatments exhibited the highest levels of
antioxidant activity. Finally, the incorporation of both bioactive compounds showed
an influence on the shelf-life stability of minimally processed pears, with the edible
film incorporated with ascorbic acid presenting a positive influence on the sensory
acceptance of such a product. All investigated physicochemical and mechanical
properties showed significant differences among the tested treatments, with the
exception of pH (Rodriguez, et al., 2020).

Bread Making

One of the main issues facing the food business is the production of
functional foods with longer shelf lives. By using onion skin powder (OSP) as a
natural preservative, the current study seeks to increase the multigrain bread's
(MGB) shelf life, phenolic and flavonoid content, and antioxidant capacity. OSP was
added to 60% whole wheat flour and 40% multigrain flour at 1, 2, 3, or 4% to create
four distinct multigrain functional breads and a control (one without OSP). Total
phenols, flavonoids, antioxidant activity, and textural and sensory characteristics
were all examined in the products. In order to compare the shelf life of bread stored
at 28 ± 2 °C and 5 ± 2 °C in a refrigerator, the total viable count was also
examined. Analysis of texture revealed that the hardnessand chewiness declined
when OSP was added, but a sensory analysis revealed that 3% OSP MGB was
greatly favored in terms of flavor, color, mouthfeel, and general acceptability. The
OSP-enriched samples showed a notable rise in total flavonoids and total phenols.
According to antioxidant assays, 4% OSP MGB had the highest FRAP activity (38.8 ±
0.4 μmol gallic acid equivalents/g), DPPH* (53.1 ± 0.3)%, and ABTS*+ (39.4 ±
0.3)%, while the control had the lowest. According to a storage study, OSP-enriched
MGB's shelf life was increased to 11 and 13 days under ambient and refrigeration
conditions, respectively. It was found that refrigeration extended the items' shelf life
more effectively than room temperature (Sagar & Pareek, 2021).

This study reports on the antifungal (Penicillium (P.) citrinum, P. expansum,

and P. crustosum) and antioxidant properties of three different kinds of cinnamon
essential oils (EOs): Cinnamomum (C.) cassia EO isolated from bark (CCEO), two C.
verum EOs that have been separated from plant leaves (CVLEO) and bark (CVBEO).
(E)-cinnamaldehyde (77.1%; 44.1%) and eugenol (70.8%) were the main
constituents of CCEO, CVBEO, and CVLEO, according to the data; the latter had the
greatest (p < 0.05) antioxidant activity (488.0 ± 1.2 TEAC; 84.0 ± 0.3%). All
examined EOs exhibited the strongest in vitro antifungal activity when employed
against P. crustosum at the highest concentration (500 μL/L), with inhibition zones
ranging from 13.00 ± 1.73 mm (CVBEO) to 14.67 ± 1.15 mm (CCEO). The moisture
content and water activity values for the food model (bread) were 40.88 ± 0.88%
and 0.946 ± 0.002, respectively. All of the investigated EOs shown dose-dependent
in situ antifungal efficacies, with 250 μL/L of CVBEO showing the greatest mycelium
growth suppression against P. citrinum (95.23 ± 9.17%). The results obtained
support the EOs' prospective applications and suggest that they can be used to
prolong the shelf life of baked goods (Valvoka, et al., 2022).

This study used the agar diffusion method to investigate the antifungal
activity of white mustard seed flour (MF) and white mustard bran (MB), a by-product
of milling mustard (Sinapis alba), against mycotoxigenic fungi. A quantitative test
that determined the minimal concentration of extract that inhibits fungal growth
(MIC) and the minimum concentration with fungicidal activity (MFC) was used to
posteriorly corroborate the results. Since MF showed no antifungal action, the
antifungal stability of the MB was assessed by storing it at various temperatures
and for varying amounts of time. In order to prevent P. commune CECT 20767
development and extend the bread's shelf life, an in situ test was conducted using
MB as a natural ingredient in the dough. The findings showed that MB's antifungal
action was dose-dependent. In comparison to the control group, the fungal
population was decreased by 4.20 Log CFU/g by the higher tested dose of MB (10
g/kg). Additionally, the shelf life was increased by four days in comparison to the
control, matching the efficiency of sodium propionate (E-281), a synthetic
preservative. Because it meets consumer needs, MB may be a substitute for
chemical ingredients in bread compositions. Additionally, by minimizing the
environmental impact, the bread formulation using MB valorizes this by-product
produced during the milling of mustard seeds, assisting the industry in moving
forward responsibly (Torrijos, et al., 2021).

The shelf life of innovative meat breads including natural herbs was
examined. Whole wheat loaves were fortified with protein (30% wasted hen chicken
flesh), fiber (10% amaranth flour), and culinary herbs, 0.5% oregano and 0.5% bay,
individually to create novel meat breads. For nine days, these loaves were kept at
room temperature (27 ± 1 °C). Numerous criteria, including pH, aw, oxidation
parameters (PV, TBARS, free fatty acids, DPPH), microbiological assessment (SPC,
Coliforms, Yeast and mold count), color analysis, and sensory profile, were used to
analyze storage stability. According to the current study's findings, adding natural
herbs to new bread enhanced with protein and fiber can extend its shelf life
(Umaraw, et al., 2020).

Natural, healthy, additive-free, and eco-friendly food products are becoming

more and more popular among EU consumers. Assessing the effects of Spirulina
(Arthrospira sp.) on bread made with four wheat flours with varying alveograph
strengths was the goal of this study. Standard Bakery Flour (0/W105), Ground-force
Wholemeal (Whole/126), Manitoba Flour (00/251), and Organic Bakery Flour (2/W66)
were the flours utilized. As a novel addition with a high nutritional profile and
bioactive components, powdered spirulina biomass was added at two different
percentages to the flour: 1.5% and 2.5%. All formulations were made using the
identical bread recipe; however, 6 g and 10 g of spirulina were added for the 1.5
and 2.5% versions, respectively. As microalgal biomass grew, so did antioxidant
capacity. When compared to their counterparts without microalgae, the breads
containing microalgae showed observable alterations in both appearance and
flavor. Bread weight and volume were significantly (p < 0.05) impacted by biomass
addition, and distinct patterns were seen depending on the type of wheat flour
used. Breads that contained spirulina displayed a greener hue as the concentration
of microalgae increased. The addition of biomass at both levels had a minor impact
on texture and wetness. Customers generally embraced the 2.5% concentration
samples, highlighting the salty taste as a pleasing characteristic. There were no
discernible sensory variations between samples, and the acceptance index
consistently above 72%. The findings indicate that spirulina may be a sustainable
component for repurposing nutritionally enriched bread that has a pleasing texture
and is well-liked by customers (Lopez, et al., 2023).

Conclusion

The potential of Kamias (Averrhoa bilimbi) as a useful resource for food

applications is examined in this research conclusion, with a particular emphasis on
its use in bread production and food preservation. It also looks at other natural
compounds that are used to improve bread and preserve food. High in important
vitamins, minerals, and antioxidants, the nutritionally valued kamias is fruit with
multiple potential. There is much potassium that serves a good supportive element
toward having healthy blood pressure and a strong functioning of the muscle as
well. Its extract manifests remarkable antibacterial properties in controlling many
major foodborne pathogens that guard against oxidative stress and cell damage
because of the significant amount of antioxidant present.

Natural Alternatives to Synthetic Preservatives in Food Preservation Garlic

Essential Oil, garlic essential oil (GEO) is a promising natural food preservative
whose antibacterial effectiveness is greatly increased when it is encapsulated in
nanophytosomes. Extracts from clementine mandarin peel and pulp (MPE), grape
pomace (GPE), and seeds (GSE) have antibacterial and antioxidant qualities, making
them sustainable substitutes for artificial preservatives. Due to their antimicrobial
and antioxidant properties, oregano extract (OE) and essential oil (OEO) appear
promising as a natural food preservative. The encapsulated mixtures of clove and
cinnamon essential oils have balancing antioxidant and antimicrobial activity that
help fresh sausages.

Bread manufacturing, improving nutritional content and shelf life. Although

not addressed in the files provided, Kamias's potential as a natural preservative
opens the possibility of using it in bread manufacturing to improve nutritional
content and prolong shelf life. One of the natural preservatives that increases the
shelf life of multigrain bread is onion skin powder (OSP), which also raises the
antioxidant capacity of the bread along with its phenolic and flavonoid content. For
enhancing the nutritional and sensory acceptability of bread, add spirulina powder,
which is a microalgal biomass rich in nutrients and bioactive compounds. Oregano
and bay leaves enhance the flavor of high-protein and high-fiber meat bread while
increasing the shelf life of the bread significantly. White Mustard Bran, a by-product
of milling mustard seeds that contains antifungal properties against mycotoxigenic
fungus, is a viable, sustainable substitute for artificial preservatives in bread.

These include Kamias, garlic essential oil, grape and citrus by-products,
oregano, cinnamon and clove essential oils, onion skin powder, spirulina, and white
mustard bran, all of which could be able to enhance nutritional value, shelf life, and
sensory acceptability of food products. Natural substitutes that can provide a
sustainable and consumer-friendly method of food manufacturing encourage
healthy eating practices and reduce dependency on artificial preservatives.

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