Effect of ambient storage condition on the pH and vitamin C content of selected Tetra-Pak packaged fruit juices marketed in Nigeria.

Okorie, O.; Enwere, N. J.; Udensi, EA

doi:10.4314/nifoj.v27i2.47466

Cited by 3 publications

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“…A decrease in pH and vitamin C (Tables 3 and 4 ) over 1 month of storage at room temperature and in the refrigerator has been reported by Ibrahim (2016) for pawpaw, pineapple and watermelon juices. The decrease in vitamin C ( Table 4 ) observed in the juices with increase storage time could be as a result of the effect of oxidation reactions taking place during storage considering the unstable nature of Vitamin C ( Okorie et al., 2009 ). Despite the decrease in the vitamin C content, the juices stored at refrigeration temperature had higher values because the juice was more stable at the low temperature.…”

Section: Discussionmentioning

confidence: 99%

Nutritional, sensory, physico-chemical, phytochemical, microbiological and shelf-life studies of natural fruit juice formulated from orange (Citrus sinensis), lemon (Citrus limon), Honey and Ginger (Zingiber officinale)

Tiencheu

Nji

Achidi

et al. 2021

Heliyon

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Orange ( Citrus sinensis ), lemon ( Citrus limon) , ginger ( Zingiber officinale ) and honey contain nutrients and phytochemicals that are beneficial to health. Most of the available fruit drinks are artificial and may contain a lot of chemicals which could be unhealthy and detrimental to the health of the consumers. This work was aimed at formulating a healthy fruit drink from the combination (blend) of orange, lemon, ginger and honey for the development of a new product. Thirty (30) different juice blends (formulae) were made and subjected to sensory evaluation, from which five best formulated juices were selected using a 9 point hedonic scale. These were then subjected to physicochemical, nutritional, phytochemical, microbiological analyses and shelf-life studies. The results of the study showed pH (3.40–4.90), Vitamin C (0.04–0.06 mg/mL), titrable acidity (0.04–0.21 citric acid mg/100mL), total soluble solids (2.90–20.69%), reducing (0.41–1.44 mg/mL) and non-reducing sugar (0.21–2.06 mg/mL). The moisture, protein, fat, ash, fibre and available carbohydrate contents ranged from 79.31-97.10 %, 0.01–0.56g/100mL, 0.05–0.11g/100mL, 0.51–1.13g/100mL, 0.01–0.09g/100mL and 16.39–22.99g/100mL respectively. The macro (K, Ca, P, Na) and micro (Zn, Fe) minerals varied differently with Potassium (K) being the most abundant. Amongst the five best formulated juices, F22 (5% lemon juice) was the most organoleptically accepted. On the other hand, F21 (10% lemon juice + sugar) which had the least overall acceptability amongst the five, was shown to be the most nutritive.

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Section: Discussionmentioning

confidence: 99%

Nutritional, sensory, physico-chemical, phytochemical, microbiological and shelf-life studies of natural fruit juice formulated from orange (Citrus sinensis), lemon (Citrus limon), Honey and Ginger (Zingiber officinale)

Tiencheu

Nji

Achidi

et al. 2021

Heliyon

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“…The consumption of fruit juices is popular in Nigeria because of their health and invigorating benefits (Alaka et al, 2003;Okorie et al, 2009). Though some fruit juices are produced locally, most of the fruit juices and drinks found in the market are imported (Dosumu et al, 2009;Okorie et al, 2009).…”

Section: Introductionmentioning

confidence: 99%

Comparative evaluation of the nutritional and sensory quality of different brands of orange-juice in Nigerian market

Ndife¹

2013

Afr. J. Food Sci.

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The physico-chemical properties, vitamins, minerals, microbial and sensory qualities of four different brands of orange-juice (samples A, B, C and E) in the Nigerian market were evaluated to determine their overall quality. Results of the physico-chemical properties obtained show the following range of values for acidity (0.40-1.06%), total solids (5.50-11.80%), total sugar (9.15-13.39%) and fruit juice content (14.28-45.63%). The sweetness index for the juice samples A, B, C and D were 11.0, 9.66, 8.65 and 7.80, respectively. Sample D had the highest benzoic acid content of 217.21 ppm as preservative. The vitamin and mineral contents vary among the different orange juice samples. Samples D and B had the highest contents of vitamin A (140.12 IU) and C (42.57 mg), respectively. While samples A and C had the lowest values for potassium (119.10 mg) and sodium (5.65 mg) contents. The viable microbial counts for the juice samples were very low (1.0 x 10 2 to 5.2 x 10 2 cfu/100 ml). There were no coliform contaminations in all the samples. Sample D was adjudged the best in overall acceptance (8.45). Generally, the juice samples were within the regulatory specifications, and are fit for consumption

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“…Consumption of fruit juices is popular in Nigeria because of their health and invigorating benefits. Though some fruit juices are produced locally, most of the fruit juices and drinks found in Nigerian markets are imported (Okorie et al, 2009).…”

Section: Introductionmentioning

confidence: 99%

Nutritional and sensory qualities of commercially and laboratory prepared orange juice

Obasi¹,

Whong²,

Ameh³

2017

Afr. J. Food Sci.

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Physico-chemical analyses and sensory evaluation were carried out on commercially and freshly prepared orange juice (100%) in the laboratory and its shelf-life after the storage period of 90 days using various storage methods. At the end of the study, the result showed that the laboratory processed orange juice in terms of the nutritional composition when compared with the commercially processed orange juice had a better quality considering the parameters assessed. The results of the laboratory prepared orange juice showed that the chemically treated, pasteurized, concentrated and carbonated orange juice had pH 1.6 to 4.5, TTA 0.03 to 0.31%, maturity ratio 1.16 to 8.55, total soluble solids (TSS) ranging from 26 to 33°Brix. The vitamin C content for the untreated juice (fresh) and the commercially produced were 43 and 2.67 mg/100 ml, respectively. The experimental samples of chemically treated, pasteurized, concentrated and carbonated had vitamin C content ranging from 22-29, 27-32, 28-30 and 17-29 mg/100 ml, respectively. Sodium and phosphorus were found in small amounts ranging from 0.01-0.12 and 0.001-0.02%, respectively in the orange juice. Among the various processing methods concentrated orange juice ranked first followed by chemically treated, pasteurized and carbonated in terms of the sensory evaluation as assessed by the panelists.

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Effect of ambient storage condition on the pH and vitamin C content of selected Tetra-Pak packaged fruit juices marketed in Nigeria.

Cited by 3 publications

References 0 publications

Nutritional, sensory, physico-chemical, phytochemical, microbiological and shelf-life studies of natural fruit juice formulated from orange (Citrus sinensis), lemon (Citrus limon), Honey and Ginger (Zingiber officinale)

Nutritional, sensory, physico-chemical, phytochemical, microbiological and shelf-life studies of natural fruit juice formulated from orange (Citrus sinensis), lemon (Citrus limon), Honey and Ginger (Zingiber officinale)

Comparative evaluation of the nutritional and sensory quality of different brands of orange-juice in Nigerian market

Nutritional and sensory qualities of commercially and laboratory prepared orange juice

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