Commenced in January 2007
Frequency: Monthly
Edition: International
Paper Count: 2

Search results for: M. × piperita L.

2 Preparation and Characterization of M. × Piperita L. Oil Based Gel Formulation

Authors: Peeyush Kumar, Sapna Mishra, Anushree Malik, Santosh Satya

Abstract:

The essential oil of M. × piperita L. was formulated into a topical gel. The prepared gel was characterized for its pH, viscosity, spreadiblity, consistency and extrudiblity, while its stability was evaluated under different temperature conditions. The prepared M. × piperita oil gel was clear and transparent. The pH value of developed gel was 6.6, while its viscosity was 1200 cP. Spreadability and consistency of the M. × piperita oil gel was 10.7 g.cm/sec and 7 mm, respectively. The prepared gel showed good extrudiblity. During the stability studies, no significant change in pH and viscosity as a function of time for gel was observed, indicating stability of prepared formulation. The gel developed in this study is expected to forward the usage of M. × piperita essential towards commercial application.

Keywords: M. × piperita L., formulation, gel, characterization, stability

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1 A Functional Beverage: Lemonade

Authors: F. Z. Yekeler, H. Ozyurek, C. E. Tamer

Abstract:

Fruits and vegetables are the essentials of a healthy diet, mainly because of their antioxidant properties contributing to disease blockage especially for some certain types of cancer. Being a favourite fruit, citrus are produced for economic and commercial purposes worldwide. Particularly, lemon fruit (Citrus limon L.), has an important place in export products of Turkey. Lemon has a great importance on human nutrition with regard to being a source of nutrients, flavonoids, vitamin C and minerals. It is used for food flavouring and pickling and also processed for lemonade. By processing citrus into fruit juices, consumption may increase and also become easier. Like many fruits and vegetables lemons are cheap and abundant during harvesting period, while they are quite expensive in other seasons. Lemon juice and concentrate production allows consumers to get benefits from lemon fruit in any time of the year. Lemonade is getting in to the focus of consumers’ attention preferring non-carbonated drinks. The demand of healthy, convenient functional foods affects consumer trends through innovative products. For this reason, lemonade could be enriched with different natural herb extracts such as ginger (Zingiber officinale), linden (Tilia cordata), and mint (Mentha piperita).

Keywords: Lemonade, herb extracts, antioxidant activity.

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