Prof. Tanni Chanda

Patuakhali Science and Technology University
Bangladesh

Abstract Title: Efficacy of Tulsi (Ocimum sanctum) Extract for Preserving Raw Milk in the Informal Marketing System of Bangladesh in Different Seasons

Biography: Dr. Prof. Tanni Chanda has completed my PhD at Chattogram Veterinary and Animal Sciences University, Chattogram. She has been serving as a dedicated teaching staff member in the Department of Dairy Science under the Faculty of Animal Science and Veterinary Medicine at Patuakhali Science and Technology University for over 20 years. She also served as a short-term consultant for the Food and Agriculture Organization (FAO) of the United Nations, focusing on dairy-related projects in Bangladesh. She has more than 25 research papers published in reputed journals.

Research Interest: Like other Southeast Asian nations, Bangladesh's informal milk selling is rife with various forms of adulteration due to milk's high perishability. This issue might be resolved more effectively by using natural ingredients that are safe and beneficial to human health, like Tulsi (Ocimum sanctum) leaf extract. Different studies reveal that bioactive compounds of Tulsi, like eugenol and flavonoids, have antimicrobial and antioxidant properties that are potential substitutes for preservatives in milk. So, in this study, control group and concentrations of 0.5%, 1%, and 1.5% aqueous extracts of Tulsi leaves were added to raw milk and check out the impact for 6 hours at two-hour interval periods during summer, rainy, and winter seasons based on pH level and acidity percentage at Babu Ganj area of Barisal Bangladesh from July 2022 to June 2023. Tulsi extracts used in T1, T2, and T3 showed significant activity in mitigating higher pH stability and lower acidity levels compared to the control group. The results showed that 1% Tulsi extract (T2) was better for maintaining control pH stability and acidity. However, a 1.5% concentration (T3) showed a significant color change of milk due to higher concentration. On the other hand, a lower concentration of Tulsi extract in T1 showed laser activity for controlling microbial activity. T2 may be an alternative to synthetic milk preservatives. Further research is needed to know the long-term effects of Tulsi extract as a natural preservative in milk.