Antimicrobial and Antioxidant Activities of Psidium Guajava Leaves Extract in Some Dairy Products: a mini review

Kasem, Nahed; Ali, Hend; Mokbel, Waleed; Alagwany, Heba; Elgharaz, Asmaa; Ragab, Wafaa

doi:10.21608/ermhs.2024.315179.1014

Antimicrobial and Antioxidant Activities of Psidium Guajava Leaves Extract in Some Dairy Products: a mini review

Document Type : Review article

Authors

¹ Department of Food Hygiene, Safety and Technology, Faculty of Veterinary Medicine, Mansoura University

² Senior student of Food Safety and Hygiene Program

³ Department of Bacteriology, Immunology and Mycology, Faculty of Veterinary Medicine, Mansoura University

10.21608/ermhs.2024.315179.1014

Abstract

The dairy industry serves as a vital component of the global food system, offering a diverse array of products that cater to various tastes and dietary preferences. However, ensuring the safety, quality, and nutritional integrity of dairy items remains a significant challenge for producers. In response to this challenge, there has been a notable shift towards exploring natural alternatives to traditional preservatives and additives. Psidium guajava leaves extract has emerged as a promising candidate, thanks to its remarkable antimicrobial and antioxidant properties, positioning it as a natural ingredient with the potential to enhance the safety and quality of dairy products. By incorporating guava leaf extract into dairy formulations, producers have the opportunity to extend shelf life, improve microbial safety, and elevate the nutritional profile of their products, catering to the preferences of health-conscious consumers. This review delves into the existing literature on guava leaf extract, its chemical composition, and the best method to extract components to obtain good antioxidant and antimicrobial properties. We will discuss different studies which examined antioxidant and antimicrobial properties of psidium guajava leaves extract and its applications in dairy products (labneh, ghee and yoghurt), aiming to shed light on the benefits and opportunities presented by this natural ingredient in dairy products.

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