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Jellies are usually preserved by artificial preservatives where they have harmful side effects and health hazards especially to infants. Honey and fresh lemon extract juice is a natural preservative and is considered a good substitute for artificial preservative. Due to increasing level of demand regarding health concern issue safe food, an attempt has undertaken to formulate the artificial preservative free guava–pineapple jelly and their marketability, physicochemical, bioactive compounds, microbial and antioxidant properties analysis during storage. In this study, the jelly was formulated using artificial preservative potassium metabisulphite (KMS) (T1), natural preservative honey and fresh lemon extract juice (T2 and T3), without artificial and natural preservative (T4) using different proportion of guava–pineapple extracted juice. Results of different treated jelly showed that T2 and T3 jelly was nutritionally superior. Bioactive compounds and antioxidant properties was highly present in T2 and T3 jelly. The brightest color (L* and C*) and highest hue angle (H*) value was noted in honey and fresh lemon extract juice treated jelly T2 and T3 upto 8 months of storage but after 9 months, darkest color was noted gradually. The consumer acceptance was extended to honey and lemon extract juice treated jelly (T2 and T3) for their impressive color and flavor. High incidence of microbial load was recorded in preservative free (both natural and artificial) jelly (T4). Low incidence of microbial load obtained from this study gives an indication that T2 and T3 jelly is microbiologically safe as natural jelly. Shelf life of natural preservative treated jelly (T2 and T3) could be extended upto 8 months and artificial preservative treated jelly could be upto 9 months (T1) at ambient condition without any quality deterioration. Overall, honey and fresh lemon extract juice are valuable source of natural preservative for formulation of fruit jelly. The processors could process and preserve the fruit jelly with decent aroma by applying this technology as an alternative to artificial food additives.

Background Jellies are usually preserved by artificial preservatives where they have harmful side effects and health hazards especially to infants. Honey and fresh lemon juice work as natural preservative due to their hygroscopic, high sugar, low pH and antibacterial properties. Hence, the honey and fresh lemon juice were undertaken to formulate the synthetic preservative free guava-pineapple jelly for extended shelf life with higher retention of nutrients and antioxidants. Results Best formulation found using honey and fresh lemon juice treated jelly (T2 and T3) by the sensory evaluation, nutrients, bioactive compounds, phenolics, antioxidant and antibacterial properties. Storage study was conducted at ambient condition and the shelf life of the jelly was remained upto 8 months without any quality deterioration. All the physicochemical, nutritional, minerals, bioactive compounds, antioxidants activities and phenolic acids were decreased with progression of storage periods. The highest vitamin-C, energy, total phenolic, flavonoid, carotenoid, ß-carotene, and anthocyanin, were recorded by the combination of guava-pineapple jelly formulated using honey and fresh lemon (T3) juice; values were 42.94-41.00 mg/100 g, 406.35-406.94 cal/g, 4.15–4.01 mg GAE/100g, 0.91 − 0.84 mg QE/g, 0.94 − 0.84 mg/100g, 12.44–12.20 mg/100g, and 4.06–4.01 mg/100g, respectively. Phenolic acids, i.e. gallic acid, vanilic acid, caffeic acid, ferulic acid, catechin acid and syringic acids were identified and quantified higher in sample T3; values ranged 5.41–5.30 mg/100 g, 4.66–4.54 mg/100 g, 9.07–8.93 mg/100 g, 0.46 − 0.35 mg/100 g, 81.70-81.43 mg/100g, 3.23–3.10 mg/100 respectively. Microbial study confirmed that the jelly was free from microbes upto 6 months of storage. After 8 months, the Aspergillus, Shigella and E-coli were detected but they were within acceptable limit. Initial color was retained upto 8 months of storage but after 8 months, the color faded out and turned into dark. Conclusion Honey and fresh lemon juice are valuable source of natural preservative for formulation of fruit jelly with extended shelf life upto 8 months by preventing microbial activities. The processors could process and preserve the fruit jelly with decent aroma by applying this technology as an alternative to artificial food additives.

The study was conducted to maximally utilize the pineapple pomace for the formulation of peanut bar using jaggery (cane sugar). The study was laid out in complete randomized design (CRD) with 3 replications. Developed pineapple pomace peanut bars were stored in PET boxes for 2 months for observation. The market sample was collected from the local market of Gazipur city to compare with our nut bar. Then the collected sample was stored and analyzed for its color, texture, sensory attributes, nutritional and physicochemical properties. Results revealed that the developed nut bar is a rich source of crude fiber (6.48±0.48 %), crude protein (13.06±0.05 %), vitamin-C (23.28±0.21 mg/100 g) and ß-carotene (16.32±0.03 µg/100 g) than market sample. Nutritional and physicochemical properties of the developed nut bar and the market sample (Badam topi) gradually decreased with the increase of storage periods. An increasing trend of water activity (aw) is found in the developed and market samples with increasing storage periods. The maximum hardness was found in the market sample as compared to the developed nut bar. A statistically insignificant sensory score was obtained for all the formulated and market samples. The storage studies confirmed that the marketability of the developed nut bar T3 could be extended 2 months more without any excessive-quality deterioration. These findings may be applied for the manufacturing of pineapple pomace peanut bars with health benefits. These peanut bars can be practically used for the school nutrition programs to uplift the nutritional status of the school-going children. Crude fiber, crude protein, vitamin-C, color, texture, sensory attributes

Minor fruits may contain antinutrients, but there is no comprehensive primary data available in Bangladesh. As a result, the current research was carried out in order to collect data for a database of minor fruit composition. The antioxidant activity of 1,1-diphenyl-2picryl hydrazyl (DPPH) scavenging and reducing power assays were used to evaluate the total phenolic (TPH), vitamin C, total carotene, and s-carotene contents and antioxidant activity of selected minor fruits (RPA). High-performance liquid chromatography with a photodiode array detector and autosampler was used to analyse phenolic compounds. The findings revealed that minor fruits contain a variety of phytochemicals,, particularly TPH, ascorbic acid, total flavonoid (TF), s-carotene, total carotenoid (TC), and total anthocyanin content (TAC); values ranged, respectively, 0.23-176.50 mg GAE/g, 16.67-664.92 mg/100 g, 2.26-150.02 mg QE/100 g, 1.41-6897.57 µg/100 g, 1.26-98.24 mg/100 g and 1.15-47.46 mg/100 g. In the parameters antioxidant activity, total antioxidant capacity, DPPH, reducing power capacity (RPC), ferric reducing antioxidant power (FRAP), metal chelating capacity (MCC), nitric oxide (NO), and free radical scavenging activity, IC50 ranged 0.01-278.24 µg of ascorbic acid/mg of extract, 39.70-250.00%, 3.21-634.00%, 0.02-1817.88 µM Fe2SO4/100g, 22.29-210.43%, 0.02-70.50%, and 4.98-856.70 µg/g, respectively. Phenolic acids that have been found and quantified, leading examples were gallic acid (279.06 mg/100 g), vanilic acid (43.77 mg/100 g), Þ-courmaric acid (178.96 mg/100 g), ferulic acid (20.44 mg/100 g), and lutein (91.13 µg/100 g) in aonla, day fruit, elephant apple, and bilimbi. Furthermore, all of the minor fruits are high in bioactive, biochemical, and antioxidant compounds that could be used in therapeutic applications.

The present study sought to explore the nutritional composition, bioactive phytochemicals and antioxidant activity of BARI mango-4, BARI mango-6 and Langra cultivar. The total phenolic (TPH), vitamin C, total carotene, ß-carotene content and antioxidant activity of the mangos were determined by 1,1- diphenyl-2picryl hydrazyl (DPPH) scavenging and reducing power assays (RPA). Phenolic compounds were assessed using high-performance liquid chromatography coupled with a photodiode array detector and auto sampler. Results revealed that moisture, TSS, pH, total acidity, reducing, total sugar and energy of the BARI mango-4 and BARI mango-6 were 76.54 and 75.24 %, 17.10°B and 21.20°B, 4.90 and 5.01, 0.49 and 0.50 %, 3.90 and 4.54 %, 11.20 and 13.46 % and 4028.06 and 3950.27 cal/g respectively whereas the Langra cultivar remained 76.33 %, 17.63°B, 4.25, 0.63 %, 2.79 %, 9.79 % % and 3871.28 cal/g respectively. Phytochemicals especially TPH, ascorbic acid, total flavonoid (TF), total carotenoid (TC), ß-carotene and total anthocyanin content (TAC) of the BARI mango-4 and BARI mango-6 were 20.53 and 20.67 mg GAE/g, 39.98 and 26.26 mg/100 g, 3.14 mg and 2.87 QE/g, 76.38 and 81.33 mg/100 g, 28.17 and 65.84 µg/100 g and 1.67 and 11.69 mg/100 respectively whereas the Langra contained 19.90 mg GAE/g, 25.53 mg/100g, 1.38 mg QE/g, 4.21 mg/100 g, 31.00 µg/100 g and18.22 mg/100 g respectively. In case of antioxidant activities total antioxidant capacity, DPPH radical scavenging activity, reducing power capacity (RPC), metal chelating capacity (MCC), Nitric oxide (NO) free radical scavenging activity and IC50 of the BARI mango-4 and BARI mango-6 were 229.00 and 309.00 µg of ascorbic acid/mg of extract, 96.84 and 94.73 %, 12.20 and 9.71 µg/mL, 157.36 and 132.89 %, 61.74 and 72.65 µg/mL and 0.59 and 0.71 µg/mL respectively whereas the Langra cultivar contained 194.25 µg of ascorbic acid/mg of extract, 87.94 %, 2.54 µg/mL, 177.80 %, 53.74 µg/mL and 25.11 µg/mL respectively. The results indicate that BARI mango-4 and BARI mango-6 exhibited rich source of TPH, TC, ß-carotene, ascorbic acid, TA, TAC and NO free radical scavenging activity whereas the Langra is the rich source of MCC and anthocyanin content. Phenolic acids were leading agent in BARI mango-4 and BARI mango-6. Moreover, BARI mango-4 and BARI mango-6 extract had a great potential to fight free radical chain reactions and for usage in therapeutic applications.

Automatic age estimation of facial images is a challenging problem in computer vision and image analysis as the process of aging is affected by different issues like gender, ethnicity, environment etc. Also to estimate near accurate age from facial images requires a large amount of data and tedious training period. In this paper, we have proposed an age estimator based on the Convolutional Neural Network (CNN) that can predict age from facial images almost accurately. Our approach requires less training data than the related works yet keeping a low Mean Absolute Error (MAE). We built a model on top of the 50 layer Residual Network named ResNet 50 that implements age estimation as a regression problem. Our experimental results are compared with other age estimation techniques. The comparison exhibits that the performance of our age estimation system is close to other related works even after training with a relatively smaller dataset.

The world’s energy demand is increasing enormously with the modernization of the world. The sun light is a everlasting source of energy which is environment friendly, clean and noiseless. This solar energy can easily recompense the demand of energy produced from the conventional sources of energy such as fossil fuels and reserved petroleum. Perovskite based solar cell is a promising one as it is remarkably cheaper than the present available technologies and it’s conversion efficiency has rushed from from 3.8% in 2009 to 22.1% in 2016 in few years and consequently has drawn much research interest in the photovoltaic community. But because of the Pb toxicity of conventional lead halide perovskite, CH 3 NH 3 SnI 3 can be a possible alternative to CH 3 NH 3 PbX 3 because of its narrower band gap of 1.3 eV and a wider visible absorption spectrum than the lead halide perovskite. In this work, tin halide perovskite absorber layer is proposed as a replacement of toxic Pb-based layer. Through theoretical analysis as well as device simulation, the impacts of various parameters on the solar cell performance are studied here. In this case of ZnO/TiO 2 /CH 3 NH 3 SnI 3 /Cu 2 O structure shows the results of conversion efficiency of 20.047%, J sc of 24.965 mA/cm2, FFof 87.1% and Voc of 0.92 V.