EFFECT OF VARIOUS PRESERVATIVES ON NUTRITIVE VALUE OF FRUIT JUICE (original) (raw)
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Influence of chemical preservatives on quality attributes of orange juice
Croatian Journal of Food Science and Technology
The aim of this study is to evaluate the chemical, microbiological and sensory characteristics of chemically preserved orange juice samples. Orange juice was produced from sweet orange fruit (Citrus sinensis). Four samples were developed by treating the orange juice with 0.03% preservative sodium benzoate (SB), sodium metabisulphite (SM), potassium sorbate (PS) and their combination (AP). The control juice (UNT) sample was used as a control. Chemically preserved and unpreserved orange juice was stored at refrigeration temperature (4 ± 2 °C) for 3 weeks. The pH, total titratable acidity, ascorbic acid, total solids, total soluble solids, microbiological qualities and sensory attributes of samples stored for 3 weeks were determined using standard methods. The pH of the juice ranged from 3.30 to 3.60, total titratable acidity (1.50-1.77 mL), total soluble solids (9.40-10 °Brix), total solids (23.97-19.17 mg/L) and vitamin C content (270.20-150.90 mg/100g). The microbiological analysis showed no growth of coliform. The yeast and total viable count ranged from 3 x 10 3-14 x 10 3 CFU/mL and 3 x 10 3-10 x 10 3 CFU/mL, respectively. At 0.03%, sodium benzoate, sodium metabisulphite and potassium sorbate could be effective preservative for orange juice preservation. The use of chemical preservatives in orange juice preservation does not influence negatively the consumer acceptability of the product. The combined usage of sodium benzoate, sodium metabisulphite and potassium sorbate influenced the quality attributes of orange juice.
Comparison of the Effectiveness of Various Preservatives on Some Local Fruit Juices
2016
Food Preservation is aimed at achieving the shelf life prolongation of foods by reducing the activities of microbes responsible for spoilage, moulds and yeast growth. Present tendencies are aimed at comparing the various fruit juice preservatives in order to determined their effectiveness in preservation of pineapple, and orange juice using the following parameters; pH, total acidity, total soluble solids, Vitamin C, sugar and acidic contents. The findings indicate that the various preservatives employed are effective in the preservation of the juices. However, citric acid best preserve due to it low pH value and it ability to retain the properties of the juices.
Essential Oil and Oleoresins of Black Pepper as Natural Food Preservatives for Orange Juice*
Journal of Food Processing and Preservation, 2014
Essential oil and oleoresins (ethanol and ethyl acetate) of Piper nigrum L. collected by hydrodistillation and Soxhlet apparatus, respectively, were tested as natural food preservative in orange juice (Citrus reticulata). The physicochemical changes such as pH, ascorbic acid, total and reducing sugar, titratable acidity, nonenzymatic browning, percent weight loss (PWL), and microbial count were evaluated at fix time intervals of 7 days for 28 days. It has been observed that pepper oil and its ethyl acetate oleoresin have better preservatives effect in comparison with other samples.
Enhancement and Preservation of Fresh Orange Juice Using Citrus Essential Oils
Journal of Agricultural Science and Technology B, 2017
Nowadays, consumers are demanding for minimally processed, additive-free, high quality, fresh-like and microbiologically safe foods. However, as food deterioration is the constant threat along the entire food chain, food preservation remains as necessary today as in the past. In this paper, several citrus essential oils, including sweet orange, lemon and lime essential oil applied directly in fresh orange juice as a natural preservative, were analyzed for their antimicrobial activity. The antimicrobial activity of each citrus essential oil was assessed against Saccharomyces cerevisiae, Lactobacillus plantarum and Aspergillus niger using broth macrodilution. Among all citrus essential oils tested, sweet orange essential oil with 0.10% concentration showed significant antimicrobial activity against microorganisms tested. Hence, it was chosen to be applied in the fresh orange juice. Then, shelf life analysis was conducted during 7 d of storage at 5 °C and during 2 d of storage at 25 °C using selected concentration of the selected citrus essential oil in the fresh orange juice. Based on the results obtained, the addition of sweet orange essential oil with 0.10% concentration was not able to prolong the shelf life of the fresh orange juice according to the Indonesian National Standard (SNI). However, the formulation of fresh orange juice itself was able to improve its shelf life when compared to the shelf life of the commercial orange juice.
Notulae Scientia Biologicae, 2017
Reduction in the quality of fruits during storage has been a concern to the consumers and the effect can be felt on the economy of developing countries. Leaves of plants such as Canna indica, Megaphrynium macrostachyum and Thaumatococcus daniellii have been documented as food packaging materials in West Africa. Based on this, the quality of stored sweet orange juice was investigated using ethanolic extracts of leaves of C. indica, M. macrostachyum and T. daniellii to enhance the shelf life of the juice. The extracts were used to assess the quality of juice for 30 days using quantitative parameters such as total soluble solid, browning potential, pH, microbial analysis and turbidity at 4 oC and at room temperature (27-31 oC). The qualitative and quantitative phytochemical constituents of the extracts were determined. The extracts’ toxicity was determined using Brine shrimp. The quality assessment evidently revealed that the freshly squeezed orange juice with the extracts possess tole...
Journal of Food Processing and Preservation
In recent times, there is an increasing global interest in the consumption of safe, healthy fruits and juices without synthetic materials and preservatives. The objective of the study was to evaluate the physiochemical quality of Valencia, Ibadan sweet, and Washington varieties of sweet orange (Citrus sinensis L. Osbeck) fruits in response to eucalyptus leaves, orange peels, and their combination during 30 days of storage at ambient 25°C and 80-85% relative humidity. The experimental design was a 4 × 3 factorial design in a completely randomized design. The results showed that orange fruits coated with the combined oils of eucalyptus leaves and orange peels significantly ( P ≤ 0.05 ) delayed weight changes, firmness, titratable acidity, total soluble solids concentration, vitamin C content, and higher acceptability with extended shelf life compared to uncoated control fruits. Valencia (V1) exhibited a significant beneficial effect of the biobased oils treatment on weight, firmness, ...
The Proximate composition, Vitamin C and the organoleptic properties of freshly produced apple juice were investigated. The proximate analysis of the test fruit revealed it to be a poor source of protein (0.05%) but with a high moisture content (87.73%). The results showed low concentrations of ash (0.30%), lipid (0.13%) and fibre (1.21%). The juice was a good source of vitamin C (22.15mg/100). Organoleptic parameters like colour, flavour, and taste of the apple juice with the various preservatives (garlic, ginger and sodium benzoate) were acceptable throughout the 8 days storage periodat refrigerating temperature (4 o C) except for juice stored at room temperature(23 o C) which showed deterioration in taste, flavour and overall acceptance after the 3 rd day of storage. There was variation in color and flavor in prepared juice with the three different preservatives and shows that variation in temperature has great effect on storage quality of food products.
African Journal of Biotechnology
The study was conducted to evaluate the preservative potentials of essential oils (EOs) of Piper guineense, Xylopica aethiopica and Tetrapleura tetraptera in mixed fruit juice and determine their antioxidant capacity. The preservative effect at varying concentrations was evaluated using S. cerevisiae, S. aureus and B. cereus as test isolates. The antioxidant properties were determined using 1,1-diphenyl-2-picrylhydrazyl (DPPH) and ferric ion reducing power assay (FRPA) methods. Concentrations (10 and 5%) of P. guineense and X. aethiopica EOs reduced the number of S. cerevisiae by one log cycle on the 10th day of storage, while 3.3% reduced it by one log cycle after 14 days. The 10% concentration produced a log cycle reduction in the growth of S. aureus and B. cereus on the 12th day. However, 5% concentration reduced the growth of B. cereus by one log cycle on the 14th day. T. tetraptera had the largest amounts of vitamin A (544.41 iu/100 mL), phenol (1.81%) and flavonoids (0.45%). P. guineense had the highest value for vitamin E (37.03 iu/100 mL). X. aethiopica EO produced the highest scavenging activity (46.04%), while P. guineense EO produced the strongest reducing power activity (38.64%). The EOs can act as natural preservative in mixed fruit juice. Their inclusion in such products can improve the products thereby serving as functional foods/beverages, and thus can reduce the risks of cancer formation and chronic diseases in humans.
Nigerian Journal of Pure and Applied Sciences, 2021
The rate at which agricultural produce such as fruits are being infected by pests or spoilt as a results of lack of appropriate natural preservatives posed threat to food security and safety in many communities of Ogun State. However, there is need for study that can evaluate natural preservatives and physicochemical properties of some plants. In the present study, survey of indigenous plants commonly used for preservation of fruits was conducted using one hundred structured questionnaires randomly administered on fruit-sellers to elicit information on spoilage as threat affecting sales of fruits in Abeokuta. Also, biochemical constituents and physicochemical properties in the leaves of most plants used for fruits preservation were determined using standard procedure. Data were analysed using Statistical Analysis System. Means were separated using Duncan’s Multiple Range Test at 5% level of significance (p < 0.05). Nauclea latifolia, Chromolaena odorata, Psidium guajava, Azadirac...
Life Science Archives (LSA), 2019
The present study was aimed to study the effect of Chemical preservatives and Organic acids on the inhibition of Bacterial pathogens isolated from Orange juice. In the present study, the orange juice sample was collected and the pathogenic bacteria were isolated by Pour plate technique. Identification of the bacterial isolates was carried out by the routine bacteriological methods i.e., by the Colony morphology, Staining techniques, Plating on Selective media and by Biochemical tests. The isolated bacterial isolates were identified as Bacillus cereus, Escherichia coli, Staphylococcus aureus and Salmonella typhi. The effect of Chemical preservatives and Organic acids on the inhibition of Bacterial pathogens isolated from Orange juice was studied by Agar Well Diffusion Assay Test. Acetic acid highly inhibited the growth of Salmonella typhi by showing 30 mm zone. Citric acid highly inhibited the growth of Salmonella typhi by showing 29 mm zone of inhibition. Potassium metabisulphite highly inhibited the growth of Staphylococcus aureus by showing 25 mm zone of inhibition. Sodium benzoate highly inhibited the growth of Staphylococcus aureus by showing 21 mm zone of inhibition. The present study concludes that the chemical preservatives and organic acids are of predominant efficacy in preservation of orange juice from the bacterial isolates. Article History