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Development and Nutritional Characterization of Jam Incorporated with Hibiscus Flowers and Winter Melon Pulp

Thu, 01 Jan 2026 00:00:00 GMT

Title: Development and Nutritional Characterization of Jam Incorporated with Hibiscus Flowers and Winter Melon Pulp Authors: Madhushalini, S.; Sivanathan, T. Abstract: Jam is a semi-solid product obtained by cooking fruit with sugar to enhance flavor, texture, and shelf life. This study developed a nutritionally enriched jam using Hibiscus rosa-sinensis flower extract and winter melon, commonly known as ash gourd pulp, through optimized formulations: Control (0:40:60 Hibiscus: melon: water), T1 (60:40:0), T2 (40:60:0), T3 (20:80:0), and T4 (80:20:0), each with 45 % sugar and 5 % citric acid. Jam was prepared by extracting Hibiscus petals, processing melon pulp, and boiling the mixture. Jam preparation involved extracting Hibiscus petals, processing melon pulp, and boiling the mixture at approximately 105 °C until reaching a final total soluble solids content of 68 °Brix. Sensory evaluation was conducted on T1, T2, T3, T4, and the control. Based on the sensory evaluation, T1 and the control were selected and subjected to proximate analysis using AOAC Methods. Sensory evaluation was conducted using a 5-point hedonic scale method with semi-trained 35 panelists. Statistical significance was determined using SPSS Version 25, employing the Friedman test (p < 0.05). The results of the sensory evaluation revealed that T1 received the highest score, followed by the control, T3, T2, and T4. Based on this, the T1 formulation was selected. Nutritional analysis revealed an overall improvement in the nutrient and mineral profiles from the control to T1 formulation. Specifically, a reduction was observed in salt (0.09→0.06 g/100g, control to T1, respectively), magnesium content (69.12→65.01 mg/100g), and reducing sugars (4.727→3.954%), while sodium (18.26→19.63 mg/100g), potassium (53.3→54.69 mg/100g), calcium (24.68→25.01 mg/100g), and protein levels (0.05→0.518 g/100g) increased and fat content remained constant at zero. T1 formulation showed favorable titratable acidity (1.185±0.15 %), pH (3.7), moisture (1.24±0.15 %), and yeast/mold count (<1×10² CFU/g). Overall, Hibiscus rosa sinensis and Benincasa hispida- based jam, particularly the T1 formulation, showed improved nutritional quality, acceptable sensory properties, and good microbial stability, indicating its potential as a value–added jam product.

A Comparative Study on Microbial and Sensory Quality of Sri Lankan Green Tea Produced by Different Manufacturing Methods

Thu, 01 Jan 2026 00:00:00 GMT

Title: A Comparative Study on Microbial and Sensory Quality of Sri Lankan Green Tea Produced by Different Manufacturing Methods Authors: Madhuhansi, M.P.G.R.C.; Thushara Guruge, K.P.G.K.; Kahandage, K.P.M. Abstract: Despite its global reputation, Sri Lankan green tea faces microbiological quality concerns. This study evaluated the microbiological and sensory quality of Sri Lankan green tea produced by steaming, panning, handcrafting methods and examined compliance with Sri Lanka Tea Board standards. Green tea samples were collected from 15 operational green tea factories (n=15) during 2025, with three replicate samples obtained from each factory. Microbiological analyses followed ISO 11287:2011. Each sample was analyzed in triplicate for Total Plate Count (ISO 4833- 1:2013), Yeast & Mold (ISO 21527-2:2008), Total Coliforms (ISO 4831:2006) and Escherichia coli (ISO 7251:2005). Sensory evaluation used a seven-point hedonic scale by seven trained tea tasters from Sri Lanka Tea Board, assessing dry leaf, liquor, and infused leaf quality. Statistical analyses were performed using IBM SPSS Statistics version 27. One-way ANOVA followed by Tukey’s post hoc test was used to compare microbiological and sensory parameters among manufacturing methods at p<0.05. The handcrafted method recorded the lowest mean yeast and mold count (6.19×10² CFU/g), total plate count (3.39×10² CFU/g), and total coliform count (4.35×102 MPN/g) and the highest sensory quality (p = 0.002). In contrast, the panning method showed the highest microbial loads, with yeast and mold counts of 4.21×10⁵ CFU/g and total plate counts of 8.15×10⁵ CFU/g, while steaming had moderate levels, yeast and mold counts (1.20×10⁵ CFU/g) and total plate counts (5.45×10⁵ CFU/g). Although all green tea samples were free from Escherichia coli, a substantial proportion failed to comply with the microbiological safety limits of Sri Lanka Tea Board Circular ALMQS- 02/2021; however, samples were complied with the Tea & Herbal Infusions Europe (THIE) recommended microbiological limits for Camellia sinensis with minor yeast and mold deviations. These findings highlight the improved sanitation and quality control, particularly in automated manufacturing systems. Overall, handcrafted green tea demonstrated superior quality compared to other manufacturing methods.

Evaluation of Antioxidant Properties of Heen bovitiya (Osbeckia octandra L.) Leaf Extract

Thu, 01 Jan 2026 00:00:00 GMT

Title: Evaluation of Antioxidant Properties of Heen bovitiya (Osbeckia octandra L.) Leaf Extract Authors: Saagarey, K.; Thadchajini, K.; Kirushanthan, S.; Thatchaneshkanth, S. Abstract: Antioxidants neutralize free radicals and reduce oxidative damage in biological systems and food matrices. Growing concerns over synthetic antioxidant safety have driven interest in plant-based alternatives. Osbeckia octandra (Heen Bovitiya) is an indigenous Sri Lankan medicinal plant traditionally used in herbal treatments, known for its rich phytochemical profile. This study evaluated the antioxidant properties of O. octandra leaf extract. Leaves were dried, powdered, and extracted using 80% (V/V) methanol under varying shaking times (1, 6, 12, 24, and 48 hours) and dilution factors (1:10, 1:50, 1:100, 1:200, and 1:250; sample: solvent). Statistical analysis was performed using R Studio, with mean values compared via Tukey post-hoc test in triplicates. Total phenolic content (TPC) and total flavonoid content (TFC) were determined using Folin–Ciocalteu and Aluminium Chloride colorimetric assays, respectively. The highest TPC (888.37 ± 0.1 mg GAE/g (mg gallic acid equivalents per gram)) was recorded at 24 hours with 1:250 dilution, while maximum TFC (2.27 ± 0.06 mg QU/g (mg quercetin equivalents per gram)) was obtained at 24 hours with 1:100 dilution. Antioxidant activity was assessed through DPPH (2,2-diphenyl-1- picrylhydrazyl) and ABTS (2,2’-azino-bis (3-ethyl benzo thiazoline-6-sulphonic acid)) radical scavenging assays. The DPPH IC₅₀ was 37.17 μg/mL at 24 hours and 1:250 dilution, comparable to standard ascorbic acid, while the ABTS IC₅₀ was 24.00 μg/mL under the same conditions, reflecting stronger activity. Overall, O. octandra leaves demonstrated significant (p<0.05) antioxidant properties. The biphasic extraction pattern observed indicates differential compound release and stability, with prolonged extraction potentially causing degradation. These findings support the development of standardized extraction protocols and establish Heen bovitiya as a promising natural antioxidant for food preservation and functional product applications.

Nutritional Composition, Mineral Profile, Anti-nutritional Factors, and Anti-Diabetic Potential of Poruthumaan; An Underexplored Plant Species

Thu, 01 Jan 2026 00:00:00 GMT

Title: Nutritional Composition, Mineral Profile, Anti-nutritional Factors, and Anti-Diabetic Potential of Poruthumaan; An Underexplored Plant Species Authors: Sripriya, R.D.M.; Sivakanthan, S. Abstract: Poruthumaan is an underutilized medicinal creeper widely grown in the Northern Province of Sri Lanka and traditionally consumed for relieving menstrual discomfort, enhancing bone strength, and managing arthritis. Despite its long-standing use in local diets, its nutritional and functional values have not been scientifically reported. This study aimed to analyze the nutritional composition, mineral profile, anti-nutritional factors and anti-diabetic potential of Poruthumaan leaf powder. Poruthumaan leaf powder was prepared by grinding cabinet-dried (40°C for 12 hours) mature leaves into fine powder. The sample was analyzed for nutritional composition, mineral profile, anti-nutritional factors and anti-diabetic potential (using α-amylase inhibition assay). The results revealed that dried Poruthumaan leaf powder is highly rich in fiber (24.12 ± 1.39%). The crude protein, crude fat, and ash contents of the dried leaf powder were 8.94 ± 0.08%, 1.07 ± 0.02%, and 8.37±0.09%, respectively. Mineral analysis reported a notably high calcium content (1835±10.2 mg/100g). Further, the results demonstrated that Prothumaan leaf powder is a good source of other minerals such as Mn, Zn, Fe and Mg. Anti-nutritional factors such as tannins (hydrolysable tannin (92.9 ± 067 mg/100g) and condensed tannin (1.08 ± 0.12 mg/100g) and oxalates (352.24 ± 3.18 mg/100g) were detected at concentrations similar to those of commonly consumed medicinal leaves. The α-amylase inhibition assay showed strong enzyme inhibitory activity (IC50=28.05 μg/mL) comparable to the standard (Quercetin) (IC50=35.69 μg/mL). This study revealed that the first scientific evidence validating the nutritional richness and bioactive potential of Poruthumaan leaf. Future studies should focus on bioactive compounds profiling and underlying mechanisms responsible for the anti-diabetic effects, assessing mineral bioavailability and safety, and validate the functional potential through in-vivo experiments.