Traditional Homemade Probiotic Drink “Kanji” Versus Marketed Probiotic Drink: Critical Representation of Hidden Therapeutic Potentials
Background: The traditional homemade Kanji (commonly known as Kanjika) is an Indian fermented drink, which is prepared from black carrots and has indigenous probiotic species. It is being used since long back due to its high nutritional/therapeutic value and availability of anthocyanin pigment. Howe...
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| Format: | Article |
| Language: | English |
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Wolters Kluwer – Medknow Publications
2021-01-01
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| Series: | Journal of Integrated Health Sciences |
| Subjects: | |
| Online Access: | https://journals.lww.com/10.4103/jihs.jihs_31_20 |
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| author | Gagandeep Singh Malika Arora Mukesh Maithani Moni Kumari Parveen Bansal |
| author_facet | Gagandeep Singh Malika Arora Mukesh Maithani Moni Kumari Parveen Bansal |
| author_sort | Gagandeep Singh |
| collection | DOAJ |
| description | Background:
The traditional homemade Kanji (commonly known as Kanjika) is an Indian fermented drink, which is prepared from black carrots and has indigenous probiotic species. It is being used since long back due to its high nutritional/therapeutic value and availability of anthocyanin pigment. However, the use of traditional food drinks is decreasing and these are being replaced by marketed probiotic drinks. At present, probiotics are regulated as per their intended use, and there are certain confusions and challenges in regulatory guidelines. Hence, ensuring safe, swift, and successful usage of probiotics is the urgent need of the hour.
Aims and objective:
The present study was aimed to investigate homemade Kanji and a marketed formulation for its analytical/ biological studies in order to compare their therapeutic potency.
Materials and Methods:
A marketed probiotic drink was procured from the local market and Kanji was prepared at home using a traditional method.
Results:
The preliminary evaluation of kanji over marketed probiotic drink has shown that the homemade drink Kanji is having better probiotic, antioxidant, and antimicrobial profile in comparison to the marketed products.
Conclusion:
The results concluded that the traditional homemade drinks are more effective and safe beverages even as per today's lifestyle. |
| format | Article |
| id | doaj-art-db2c46e70bc34dd28cfb84b8df95509f |
| institution | OA Journals |
| issn | 2347-6486 2347-6494 |
| language | English |
| publishDate | 2021-01-01 |
| publisher | Wolters Kluwer – Medknow Publications |
| record_format | Article |
| series | Journal of Integrated Health Sciences |
| spelling | doaj-art-db2c46e70bc34dd28cfb84b8df95509f2025-08-20T02:16:05ZengWolters Kluwer – Medknow PublicationsJournal of Integrated Health Sciences2347-64862347-64942021-01-0191131810.4103/jihs.jihs_31_20Traditional Homemade Probiotic Drink “Kanji” Versus Marketed Probiotic Drink: Critical Representation of Hidden Therapeutic PotentialsGagandeep SinghMalika AroraMukesh MaithaniMoni KumariParveen BansalBackground: The traditional homemade Kanji (commonly known as Kanjika) is an Indian fermented drink, which is prepared from black carrots and has indigenous probiotic species. It is being used since long back due to its high nutritional/therapeutic value and availability of anthocyanin pigment. However, the use of traditional food drinks is decreasing and these are being replaced by marketed probiotic drinks. At present, probiotics are regulated as per their intended use, and there are certain confusions and challenges in regulatory guidelines. Hence, ensuring safe, swift, and successful usage of probiotics is the urgent need of the hour. Aims and objective: The present study was aimed to investigate homemade Kanji and a marketed formulation for its analytical/ biological studies in order to compare their therapeutic potency. Materials and Methods: A marketed probiotic drink was procured from the local market and Kanji was prepared at home using a traditional method. Results: The preliminary evaluation of kanji over marketed probiotic drink has shown that the homemade drink Kanji is having better probiotic, antioxidant, and antimicrobial profile in comparison to the marketed products. Conclusion: The results concluded that the traditional homemade drinks are more effective and safe beverages even as per today's lifestyle.https://journals.lww.com/10.4103/jihs.jihs_31_20antimicrobial activityantioxidant activitykanji, probioticstraditional drinks |
| spellingShingle | Gagandeep Singh Malika Arora Mukesh Maithani Moni Kumari Parveen Bansal Traditional Homemade Probiotic Drink “Kanji” Versus Marketed Probiotic Drink: Critical Representation of Hidden Therapeutic Potentials Journal of Integrated Health Sciences antimicrobial activity antioxidant activity kanji, probiotics traditional drinks |
| title | Traditional Homemade Probiotic Drink “Kanji” Versus Marketed Probiotic Drink: Critical Representation of Hidden Therapeutic Potentials |
| title_full | Traditional Homemade Probiotic Drink “Kanji” Versus Marketed Probiotic Drink: Critical Representation of Hidden Therapeutic Potentials |
| title_fullStr | Traditional Homemade Probiotic Drink “Kanji” Versus Marketed Probiotic Drink: Critical Representation of Hidden Therapeutic Potentials |
| title_full_unstemmed | Traditional Homemade Probiotic Drink “Kanji” Versus Marketed Probiotic Drink: Critical Representation of Hidden Therapeutic Potentials |
| title_short | Traditional Homemade Probiotic Drink “Kanji” Versus Marketed Probiotic Drink: Critical Representation of Hidden Therapeutic Potentials |
| title_sort | traditional homemade probiotic drink kanji versus marketed probiotic drink critical representation of hidden therapeutic potentials |
| topic | antimicrobial activity antioxidant activity kanji, probiotics traditional drinks |
| url | https://journals.lww.com/10.4103/jihs.jihs_31_20 |
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