Acceptability of Kamias (Averrhoa bilimbi L.) fruit extract as an additive for dishwashing liquid

Abstract

Recently, there has been a growing interest in utilizing natural additives in household cleaning products to promote sustainability and reduce chemical usage. Kamias (Averrhoa bilimbi) fruit, known for its acidic properties and potential antimicrobial effects, presents a viable alternative for enhancing the quality and safety of dishwashing liquids. The present study was conducted to utilize Kamias (A. bilimbi) fruit extract as an additive in the production of dishwashing liquid. Physical and microbial tests were performed to ensure the dishwashing liquid's quality, consistency and microbial safety. These tests measured pH, specific gravity, total plate count, Staphylococcus aureus, and Escherichia coli detection. A 4-point Hedonic scale using a modified sensory evaluation tool was used to describe the acceptability of the dishwashing liquid in terms of appearance, fragrance, texture (hand-feel), longevity of suds, degreasing power, and overall quality. The study showed that the appearance (3.50), degreasing power (3.57), and overall quality (3.63) of Kamias fruit extract dishwashing liquid were liked very much. The texture (hand-feel) was interpreted as liked moderately, with a mean value of 3.47. In terms of fragrance (3.40) and longevity of suds (3.20), the Kamias dishwashing liquid was liked moderately. Data also showed that Kamias dishwashing liquid has a pH (7.00 @ 22.20 C) in the neutral range and a specific gravity of 1.0290, which indicates its density relative to water. Furthermore, the detected microbial count demonstrated a significantly low microbial load (<10Est.) as determined by the total plate count data. The absence of S. aureus and E. coli indicated a hygienic state, increasing the sample's safety quotient across various applications.