Factors affecting compliance to quarantine and its psychological effects during the COVID-19 pandemic: A cross-sectional study from aspirational district of India

Background: COVID-19 has caused pandemic during 2019-2020 and has presented with illnesses ranging from the usual mild flu to serious respiratory problems/complications, even leading to considerable mortality. Recent literatures have suggested that the health (especially psychological) impacts of quarantine are substantial and can be long lasting. Aim: The purpose of this study was to assess the mental health status (psychological distress) of experienced quarantine and compliance to quarantine during the outbreak of COVID-19 in Nuh district. Methods: The study included 543 subjects (adults aged 18 years or more) who were sent for quarantine at home or state-run facilities and included "Flu corner " screened patient and health-care staff working in COVID-19 outpatient and wards. The psychological impact was assessed using the Kessler Psychological Distress Scale (K10). Categorical data were presented as percentages (%), and bivariable logistic regression was applied to find out the association, and it was considered significant if the P < 0.05. Results: The doctors and nursing staff were among two-fifth of the subjects (217/543, 40.1%), and only 11.6% of quarantined subjects (63/543) were compliant with all protective measures. The mean score obtained on Kessler Psychological Distress Scale (K10) subjects was 18.69 +/- 4.88, whereas out of 543 subjects, 152 (27.9%) had a score of 20 or more, and it has a significant association with the elderly age group, female gender, and workplace as exposure setting (P < 0.05). Conclusion: Given the developing situation with coronavirus pandemic, policymakers urgently need evidence synthesis to produce guidance for the public. Thus, the outcomes of this study will positively help authorities, administrators, and policymakers to apply quarantine measures in a better way.

Development of Functional Candy with Banana, Ginger and Skim Milk Powder as a source of Phenolics and Antioxidants

The present pandemic situation has increased the demand for plant-based functional foods that enhancing the immunity of all aged groups against COVID-19. This factor has led to innovation in confectionery market because healthy and good quality confectionery products are lacking. In this study, an attempt has been made to develop functional candy from various combinations of banana, ginger, skim milk powder, and honey at 2-10% and evaluated its sensory, nutraceutical, functional properties and microbial stability for 60 days. Among various combinations of banana and ginger pulp, candy prepared from 96:6 w/w (banana: ginger) ratio was found better than other combinations in respect to organoleptic and nutritional quality. Ginger and skim milk powder addition increased the contents of protein (4.54%), ash (2.82%), phenolic (8.59 mgGAE/g), flavonoid (2.43 mQ/g), and antioxidant activity (36.15% DPPH activity) of functional candy. Microbial studies of functional candy revealed that it could be stored up to 60 days without microbial contamination and acceptable by the consumer. The cost of functional candy was Rs.1.53 per candy, which was less than market candy. This study showed that candy manufactured from banana, ginger, skim milk powder, and honey was nutritionally and economical improved with acceptable sensory properties. Developed functional candy increases the market's revenue and enables confectionary market to develop a new candy type.