Comparative Effects of Some Preservative Hurdles on the Quality of Zobo Drink Stored at Ambient Temperature

Chibueze, Chukwu Victor; Bankole, Oyeleke Solomon; Chukwuemeka, Anuonye Julian; David, Bala Jeremiah

doi:10.9734/mrji/2019/v27i530109

Cited by 2 publications

(2 citation statements)

References 2 publications

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“…The method of Chibueze et al [30] was used. Sorted and washed Hibiscus sabdariffa calyces (600 g) were boiled for 30-45 min in a pot containing 10 liters of water.…”

Section: Laboratory Production Of Hibiscus Sabdariffa Drinkmentioning

confidence: 99%

Effect of Packaging Materials and Storage Temperatures on the Microbiological Quality of Hibiscus sabdarifa Drinks during Ambient and Refrigeration Storage

Obinna-Echem

Cookey²

2022

EJNFS

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Aims: To evaluate the effect of packaging materials and storage temperatures on the microbiological quality of Hibiscus sabdarifa drinks produced with: 1) commercial pineapple flavour (HCPF) and; 2) Phoenix dactylifera (38%) and pineapple extract (2%) (HPPE). Methodology: Pasteurized drinks packaged in polyethylene sachets, plastic and glass bottles were stored at refrigeration (4.4±2oC) and ambient (25±2oC) temperatures for 27 and 9 days respectively. Results: There was significant (P≤0.05) decrease in total bacterial count in HCPF (≤4.51-≥2.14 Log10CFU/ml) with higher death rate (0.06) in plastic bottles at 4.4±2oC while at 25±2oC it increased significantly (P≤0.05) in HPPE samples (4.00-≤4.95 Log10CFU/ml) with least growth rate in plastic bottles (0.02). Yeast count at 25±2oC (1.28 – 2.15 Log10CFU/ml) was significantly (P≤0.05) higher than at 4.4±2oC (1.00 – 1.60 Log10CFU/ml) and drinks in plastic bottles had the least growth rates (≤0.03). Coliform (2.04 – 2.59 Log10CFU/ml), Escherichia coli (2.00 – 2.93 Log10CFU/ml) and Staphylococcus (2.00 – 2.50 Log10CFU/ml) sparingly detected, were unable to grow in the drinks with greater inhibition at 25±2oC in all packaging materials. No growth of Salmonella was observed in the drinks. Glass bottles favoured more microbial growth but the levels were satisfactory for all packaging which is indicative of microbiological safety. Conclusion: Any of the packaging material can be used for packaging of Hibiscus sabdarifa drinks with storage at refrigeration temperature for ≤ 21 days. It is informative to both consumers and producers that the then wasted pineapple peels can serve as an ingredient in Hibiscus sabdarifa drink production.

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“…The method of Chibueze et al [30] was used. Sorted and washed Hibiscus sabdariffa calyces (600 g) were boiled for 30-45 min in a pot containing 10 liters of water.…”

Section: Laboratory Production Of Hibiscus Sabdariffa Drinkmentioning

confidence: 99%

Effect of Packaging Materials and Storage Temperatures on the Microbiological Quality of Hibiscus sabdarifa Drinks during Ambient and Refrigeration Storage

Obinna-Echem

Cookey²

2022

EJNFS

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“…It is a nourishing beverage, and water is used to make it mostly (Osueke and Ehirim, 2004). Zobo" is medically known to lower blood pressure, cholesterol, and strengthens the immune system (Chibueze et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Determination of Survivability of Some Probiotic Lactic Acid Bacteria in Some Locally Produced Drinks

Bukar

Abdulkadir

et al. 2022

UJMR

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Foods are not only intended to placate hunger and supply essential nutrients but also to prevent the nutrition-related diseases and to improve physiological and mental wellbeing of consumers. This led to the development of probiotic foods. Probiotics are said to be live microorganisms which when adequately (106/107 CFU/mL) administered confer health benefits to the host. Probiotic drinks both dairy and non-dairy have been found to be carriers of these organisms to their site of action. This research aims at determining the survivability of probiotic lactic acid bacteria in some locally produced drinks. The isolation of the organisms from yoghurt and “nono” were conducted using cultural methods and further characterized using biochemical tests. Cell surface hydrophobicity (CSH), cellular auto-aggregation assays (CAA), hemolytic activities, bile salt and NaCl tolerance test were conducted to determine the probiotic properties of the organisms. The survivability of the organisms was evaluated after standardizing the inoculum using 0.5 McFarland standard and then serial dilution, plating and counting of visible colonies. Results were analyzed by ANOVA using SPSS software version 20.0. Out of the ten isolated and biochemically characterized lactic acid bacteria, three Lactobacillus species showed probiotic status, with CSH values of (79%, 75.2% and 91.3%) and CAA index of (79.3%, 74% and 83.5%), respectively, however there is no statistically significant difference between the CAA and CSH values of the isolates (p = 0.13 and p = 0.5, respectively), which indicates that all the isolates had approximately equal probiotic capabilities. “Kunun zaki” showed the highest survivability rate with the probiotic status being maintained for three days, and counts ranging from 1.4 to 1.05 x 106 CFU/mL; whereas “zobo” showed the least duration as a probiotic (one day, and a count of 1.16 x 106 CFU/mL. There is a significant difference (p=0.02) in the growth of the organisms over the incubation period (5 days), however, there is no significant difference (p=0.82) between the growth of the organisms growing on different drinks, indicating that time after incubation is the critical determinant of probiotic status, and that the isolates can grow equally well in all the drinks tested. This research reported the isolation of Lactobacillus species confirmed to be probiotics from yoghurt and “nono”. Enumeration of probiotic LAB in all the drinks revealed the drinks were probiotic containing 106 CFU/mL for two (2) days with the exception of “Kunun zaki” that reached up to three (3) days as a probiotic drink. The pH level of all the drinks decreased and the drinks became acidic (pH range 6.0-1.8).

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Comparative Effects of Some Preservative Hurdles on the Quality of Zobo Drink Stored at Ambient Temperature

Cited by 2 publications

References 2 publications

Effect of Packaging Materials and Storage Temperatures on the Microbiological Quality of Hibiscus sabdarifa Drinks during Ambient and Refrigeration Storage

Effect of Packaging Materials and Storage Temperatures on the Microbiological Quality of Hibiscus sabdarifa Drinks during Ambient and Refrigeration Storage

Determination of Survivability of Some Probiotic Lactic Acid Bacteria in Some Locally Produced Drinks

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