Application of guava leaf extract on hard candy to inhibit upper respiratory tract infection caused by bacteria

Halim, Yuniwaty; Day, Ni-Hsi; Hardoko, Hardoko

doi:10.1590/1981-6723.01322

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Brazilian Journal of Food Technology

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ORIGINAL ARTICLE • Braz. J. Food Technol. 25 • 2022 • https://doi.org/10.1590/1981-6723.01322 copy

Application of guava leaf extract on hard candy to inhibit upper respiratory tract infection caused by bacteria

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

Guava (Psidium guajava L.) leaf has long been the subject of diverse research initiatives as herbal medicine due to its antimicrobial activity against various bacteria. An Upper Respiratory Tract Infection (URTI) is a contagious infection of the upper respiratory tract, which can be caused by bacteria, i.e., Streptococcus pyogenes and Pseudomonas aeruginosa. In this research, guava leaves were extracted sequentially using solvents with different polarities. Furthermore, this research aimed to determine the antibacterial activity of guava leaf extract against URTI caused by bacteria (S. pyogenes and P. aeruginosa) and to formulate it into hard candy at various Minimum Inhibitory Concentrations (MIC), which were 2 MIC, 3 MIC, 4 MIC, and 5 MIC, to obtain hard candy with the highest antibacterial activity and organoleptic acceptability. To assist in the organoleptic acceptability aspect of the hard candy, lemongrass oil was used in varying concentrations (0%, 0.15%, 0.3%) as a flavoring agent. Results showed that ethanol guava leaf extract had the strongest antibacterial activity against both S. pyogenes (MIC=721.21 ppm) and P. aeruginosa (MIC=3085.91 ppm). Moreover, hard candy added with guava leaf extract at a concentration of 4 MIC and 0.15% lemongrass oil had the highest overall acceptability and antibacterial activity against S. pyogenes (inhibition diameter of 11.92 ± 0.56 mm) and P. aeruginosa (10.77 ± 0.69 mm).

Keywords:
Antibacterial; Ethanol extract; Extraction; Minimum Inhibitory Concentration; P. aeruginosa; S. pyogenes

HIGHLIGHTS

• Ethanol guava leaf extract had the strongest inhibition against URTI-causing bacteria, i.e., S. pyogenes and P. aeruginosa.

• Hard candy added with 4 MIC extract and 0.15% lemongrass oil had the best properties

• Hard candy added with guava leaf extract is potential to be developed commercially since it had higher acceptance score compared to control.

Ingredients	Amount (%)
Granulated sugar	60
Water	15
Glucose syrup	25
Citric acid	0.2
Guava leaf extract	2MIC, 3MIC, 4MIC, 5MIC
Lemongrass oil	0, 0.15, 0.3

Scores	Parameters
Scores	Colour	Foreign Aroma	Foreign Taste	Texture	Aftertaste
1	Extremely not dark	Extremely undetectable	Extremely undetectable	Extremely not hard	Extremely not bitter
2	Not dark	Undetectable	Undetectable	Not hard	Not bitter
3	Slightly not dark	Slightly undetectable	Slightly undetectable	Slightly not hard	Slightly not bitter
4	Slightly dark	Slightly detectable	Slightly detectable	Slightly hard	Slightly bitter
5	Dark	Detectable	Detectable	Hard	Bitter
6	Extremely dark	Extremely detectable	Extremely detectable	Extremely hard	Extremely bitter

Extracts	S. pyogenes		P. aeruginosa
Extracts	MIC (ppm)	MBC (ppm)	MIC (ppm)	MBC (ppm)
Ethanol	721.21	2884.84	3085.91	12343.64
Ethyl Acetate	742.91	2971.64	3168.44	12673.75
Hexane	766.24	3064.97	3349.2	13396.8

GLE Conc.	LO Conc. (%)	Hardness (g)
2MIC	0	10717.51 ± 315.75
	0.15	10786.69 ± 248.04
	0.3	10557.39 ± 256.76
3MIC	0	10602.86 ± 144.36
	0.15	10675.44 ± 240.62
	0.3	10590.21 ± 208.95
4MIC	0	10686.48 ± 142.88
	0.15	10585.40 ± 255.36
	0.3	10700.12 ± 181.06
5MIC	0	10642.97 ± 237.77
	0.15	10707.62 ± 238.72
	0.3	10659.88 ± 279.96

GLE Conc.	LO Conc. (%)	Color	Aroma	Taste	Texture	Aftertaste
2MIC	0	3.2 ± 0.9^ab	2.6 ± 1.4^ab	3.2 ± 1.0^a	4.9 ± 0.3^a	1.8 ± 0.7^a
	0.15	3.0 ± 1.29^a	2.4 ± 0.8^a	2.7 ± 1.2^a	5.2 ± 0.6^a	1.9 ± 1.0^a
	0.3	2.7 ± 1.0^a	2.6 ± 0.9^ab	3.2 ± 1.1^a	5.2 ± 0.6^a	2.4 ± 1.2^a
3MIC	0	3.3 ± 0.9^ab	2.6 ± 1.4^ab	3.2 ± 1.0^a	4.9 ± 0.3^a	1.8 ± 0.7^a
	0.15	2.8 ± 0.9^a	2.3 ± 0.9^a	2.9 ± 1.2^a	4.8 ± 1.0^a	2.6 ± 1.4^ab
	0.3	3.3 ± 0.9^ab	2.2 ± 0.8^a	3.5 ± 1.0^a	5.0 ± 0.6^a	2.7 ± 1.0^ab
4MIC	0	3.8 ± 0.8^b	2.4 ± 1.2^a	3.0 ± 1.2^a	5.2 ± 0.4^a	1.6 ± 0.5^a
	0.15	4.9 ± 0.7^cd	2.2 ± 0.6^a	3.8 ± 1.0^a	5.2 ± 0.6^a	2.9 ± 1.3^b
	0.3	4.6 ± 0.5^c	2.2 ± 0.9^a	3.8 ± 1.0^a	5.1 ± 0.5^a	2.7 ± 1.1^ab
5MIC	0	4.9 ± 0.8^cd	3.6 ± 1.3^b	3.2 ± 1.2^a	5.2 ± 0.4^a	2.9 ± 1.4^b
	0.15	5.4 ± 0.5^d	2.8 ± 1.2^b	4.0 ± 1.2^a	5.2 ± 0.6^a	2.6 ± 1.4^ab
	0.3	5.6 ± 0.5^d	2.6 ± 1.0^ab	3.2 ± 1.1^a	5.1 ± 0.7^a	2.9 ± 1.1^b

GLE Conc.	LO Conc. (%)	Color	Aroma	Taste	Texture	Aftertaste	Overall
2MIC	0	5.2 ± 0.9^b	5.5 ± 1.0^a	5.3 ± 1.2^a	5.5 ± 0.8^a	5.0 ± 1.3^a	5.2 ± 0.9^a
	0.15	5.5 ± 1.1^b	5.7 ± 1.1^a	5.5 ± 1.2^b	5.5 ± 0.9^a	5.4 ± 1.0^a	5.7 ± 0.8^b
	0.3	5.2 ± 1.0^b	5.4 ± 1.4^a	5.6 ± 1.3^b	4.9 ± 0.8^a	5.4 ± 1.4^a	5.4 ± 1.0^b
3MIC	0	4.8 ± 0.8^a	5.2 ± 1.1^a	4.5 ± 1.6^a	5.3 ± 1.0^a	4.9 ± 1.0^a	4.4 ± 1.4^a
	0.15	4.8 ± 1.0^a	5.0 ± 1.3^a	5.4 ± 0.9^b	5.5 ± 0.8^a	4.8 ± 1.3^a	5.7 ± 0.8^b
	0.3	4.8 ± 0.6^a	4.9 ± 0.9^a	4.3 ± 1.4^a	5.4 ± 0.8^a	4.8 ± 1.2^a	5.7 ± 0.9^b
4MIC	0	5.2 ± 1.1^b	4.9 ± 1.3^a	3.8 ± 1.4^a	5.5 ± 0.7^a	4.9 ± 0.8^a	4.1 ± 1.2^a
	0.15	4.8 ± 0.8^a	4.8 ± 1.1^a	5.7 ± 1.0^b	5.5 ± 0.7^a	4.9 ± 1.1^a	5.5 ± 0.9^b
	0.3	5.0 ± 1.0^ab	5.3 ± 1.4^a	4.8 ± 1.1^a	5.3 ± 0.9^a	5.1 ± 1.3^a	5.2 ± 1.0^b
5MIC	0	5.1 ± 1.0^b	4.7 ± 1.4^a	4.7 ± 1.4^a	5.7 ± 1.0^a	4.7 ± 1.1^a	4.6 ± 1.2^a
	0.15	4.7 ± 1.1^a	5.1 ± 1.0^a	5.6 ± 1.0^b	5.2 ± 0.9^a	5.2 ± 1.1^a	5.5 ± 0.8^b
	0.3	4.8 ± 0.8^a	5.1 ± 1.1^a	4.8 ± 1.3^a	5.2 ± 0.9^a	4.8 ± 1.1^a	4.8 ± 0.8^b

Parameters	Control		Selected Formulation
Parameters	Scoring	Hedonic	Scoring	Hedonic
Color	1.1 ± 0.3	4.9 ± 1.7	4.9 ± 0.7	4.8 ± 0.8
Aroma	1.3 ± 0.5	5.2 ± 1.3	2.2 ± 0.6	4.8 ± 1.1
Taste	1.3 ± 0.4	4.9 ± 1.7	3.8 ± 1.0	5.7 ± 1.0
Texture	5.2 ± 0.8	5.8 ± 0.9	5.2 ± 0.6	5.5 ± 0.7
Aftertaste	1.1 ± 0.3	5.2 ± 1.8	2.9 ± 1.3	4.9 ± 1.1
Overall	-	4.7 ± 1.6	-	5.5 ± 0.9

Instituto de Tecnologia de Alimentos - ITAL Av. Brasil, 2880, 13070-178 Campinas - SP / Brasil, Tel 55 19 3743-1762 - Campinas - SP - Brazil
E-mail: bjftsec@ital.sp.gov.br

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[1] *Corresponding Author: Yuniwaty Halim, Universitas Pelita Harapan, Faculty of Science and Technology, Food Technology Department, Jl. M.H. Thamrin Boulevard, Lippo Village, Banten - Indonesia, e-mail: yuniwaty.halim@uph.edu