Effects of sodium benzoate on storage stability of previously improved beverage from tamarind (<i>Tamarindus indica</i> L.)

Adeola, Abiodun Aderoju; Aworh, O. C.

doi:10.1002/fsn3.78

Cited by 8 publications

(9 citation statements)

References 22 publications

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“…Thus, use of herbicide and food additives in diet can contribute to reproduction of pathogenic and conditionally pathogenic microorganisms (staphylococcus, streptococcus, yeast-like fungi, enterobacteria and others) which are present in the macroorganism as facultative and transitional microflora. This can lead (Sekirov et al, 2010;Adeola & Aworh, 2013;Suez et al, 2014;Nettleton et al, 2016) to possible pathologies in the gastrointestinal tract, diseases of cardio-vascular system, disorder in metabolism, allergies and autoimmune diseases.…”

Section: Resultsmentioning

confidence: 99%

“…The impact of these substances on the organisms of humans and animals is described in a number of studies. The most broadly used preservative is sodium benzoate (Е 211 ) which has antimicrobial and fungicidal effects, significantly inhibiting yeasts and yeast fungi (Adeola & Aworh, 2013). Non-caloric artificial sweeteners (NAS), particularly saccharin (Е 954 ), are some of the most broadly used food additives in the world.…”

Section: Introductionmentioning

confidence: 99%

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Combined effect of glyphosate, saccharin and sodium benzoate on the gut microbiota of rats

Bilan

Lieshchova

Tishkina

et al. 2019

Regul. Mech. Biosyst.

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Glyphosate is the main component of many broadly used herbicides due to its safety for humans and animals. It is known that the remains of glyphosate are present in allowable doses in fodders and food products, and, consumrd in low doses, it is found in insignificant amounts in milk, eggs and even in the internal organs (liver, kidneys) of animals. For determining combined impact of glyphosate and the commonest food additives on the composition of microbiota of animals, four groups of laboratory male rats were formed, which during 42 days consumed pure water without any restrictions; 1% aqueous solution of glyphosate; 1% solution of glyphosate in combination with 1% solution of sodium benzoate; 1% solution of glyphosate with 1% solution of saccharin. After killing the animals, 1 g of feces were collected and by serial dilutions with 10–1 to 10–9 sterile physiologic solution, a microbiological analysis was undertaken. Out of each dilution an inoculation of the studied material to the elective growth media was performed, by 0.1 cm3, then the material was incubated in a thermostat (24–72 hours, temperature 37 °С), the results were recorded after 24–72 h. The microorganisms were identified by studying morphological parameters, tinctorial, cultural and enzymic properties. Results are provided in CFU/g (colony-forming unit per gramm) of feces. The impact of glyphosate and glyphosate with food additives led to no changes in the number of Escherichia coli and emergence of this species of microorganism with changed enzymic activity. Also no changes occurred in the number of microorganisms of Bifidobactrium and Lactobacillus spp. Addition of glyphosate, and also glyphosate in combination with saccharin to the diet contributes to broader reproduction of microorganisms of Klebsiella, Citrobacter, Enterobacter and Pseudomonas genera. Mixtures of glyphosate and food additives allow conditionally pathogenic yeast-like Candida fungi (Candida glabrata and C. albicans) to spread more widely in the intestine. Significant fluctuations in the number of Enterococcus spp. bacteria genus were observed: by 80 times within range of each of the three experimental groups of rats with addition of herbicide with benzoate and saccharin to the diet.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Combined effect of glyphosate, saccharin and sodium benzoate on the gut microbiota of rats

Bilan

Lieshchova

Tishkina

et al. 2019

Regul. Mech. Biosyst.

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“…Color changes during storage also occured in functional drinks from a mixture of cucumber and melon (Kausar et al, 2012). Research conducted by Adeola & Aworh (2014) showed that consumer acceptance of the color aspect of the tamarind drink added with benzoate decreased with the longer storage time. The darker color change is strongly suspected because of enzymatic browning, strongly correlated with the total phenolics content (Persic et al, 2017).…”

Section: Colormentioning

confidence: 99%

Shelf-Life Estimation of Cabe Jamu (Piper retrofractum Vahl) Herbal Drink with the Addition of Benzoate Using Accelerated Shelf-Life Testing (ASLT) Method

2021

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This study aims to determine the cabe jamu (Piper retrofractum Vahl) herbal drink shelf-life with the addition of sodium benzoate concentration and determine the sodium benzoate addition effect on the cabe jamu herbal drink shelf-life. This research used Accelerated Shelf-Life Testing (ASLT) method. Cabe jamu herbal drink was stored at 35 °C and 45 °C and then tested every week for 28 days. The test parameters used were pH, total dissolved solids (TDS), color, total microbes, and total phenolics. The results showed that the cabe jamu herbal drink without sodium benzoate addition stored at a lower temperature had a longer shelf-life. Cabe jamu herbal drink with 400 ppm sodium benzoate addition and stored at 35 °C has the most extended shelf-life, which was 201.21 days. Sodium benzoate addition had a significant effect on the cabe jamu herbal drink shelf-life at a temperature of 35 °C and 45 °C.

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“…The beverage was packaged in sterilized glass bottles, corked, and pasteurized at 95°C for 8 min, cooled and stored to serve. This method was improved with greater storability up to 14 weeks without hampering nutritional quality (carotenoids, beta carotene, lycopene) with good color, ascorbic acid content (less sour) and sweetness over the traditionally used method of preparation where concentrated pulp was extracted, sieved, filtered, diluted(1:100) and heated in open pot at 40oC with high sugar content (275g), cooled and packed [16].…”

Section: Tamarind Drinksmentioning

confidence: 99%

Factors Influencing Postharvest Quality of Tamarind Fruit Pulp

Narina¹,

Davis²,

Corley³

et al. 2019

Act Scie Micro

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Tamarind pulp has potential value in nutrition and health and is useful in variety of ways in the preparations of both food, and medicines. There are several cultivars identified for industrial use, sweet and sour pulp types for table fruit purposes. Fruit is consumed as fresh fruit snack, or its pulp made into puree or sauce to mix with rice and other cereals, vegetables, fruits, and to make candies, high energy bars, ready to use fresh fruit concentrates, sweet juice beverages or flavoring agent for locally consumed drinks, pickles, as a preservative to store several foods. The presence of antimicrobial properties and essential phytochemicals in tamarind pulp or pulp products made them safe for human and animal consumption and free of microbial load. There are reports on an insect pest or larvae carried over from field to storage, enhanced losses of fruit quality and encouraging secondary pathogenic bacteria or fungal contamination. The climatic factors like temperature, relative humidity, ventilation, pH, amino acid to sugar ratio, and moisture content of fruit or dried pulp blocks and their packing materials are some of the factors controlling the pulp quality. However, care during selection of raw material, source location, processing methodology will eliminate cross contamination due to fungi or bacteria from food or food products prepared using tamarind pulp. The wild resources, 2000 genotypes and potential cultivars identified for pulp production would be an excellent source for seedless tamarind table fruit cultivar development. Postharvest studies on improved storage quality by using insect resistant cultivars and inclusion of ready to serve fresh foods with tamarind in United States grocery stores would be beneficial. The most useful part of tamarind tree (Tamarindus indica L.) is the fruit, as it contains a sweetish, acidic pulp, which is widely used for souring curries, sauces, chutneys and certain beverages [1]. Rao and Srivastava in 1974 reported that fruit pulp is soft and thick, brown or reddish brown in color, and 55 per cent of the fruit is filled with fruit pulp while the remaining 34 per cent and 11 per cent are contributed by seed and shell respectively [2]. India is the largest producer (300,000 tons) and exporter of tamarind pulp fol-Abbreviation USDA (United States Department of Agriculture); % (percent); g(grams); mg(milligrams); μg (micrograms); > (greater than); < (less than); IU (International Units); β-D (Beta -Dextro); α, β, γ (alpha, beta, gamma); ml (millilitre); oC(Degrees Celsius); oF(Degrees fahrenheit); BHA (Butylated hydroxy anisole); TSS (Total soluble solids); ± (Plus or minus); HDPE (high density polyethylene); LDPE (Low density polyethylene);LLDPE (Linear low density polyethylene); MDPE(Medium density polyethylene); NAPA (National Action Plan for Agriculture); US-FDA (United States -Food and Drug Administration);

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Effects of sodium benzoate on storage stability of previously improved beverage from tamarind (Tamarindus indica L.)

Cited by 8 publications

References 22 publications

Combined effect of glyphosate, saccharin and sodium benzoate on the gut microbiota of rats

Combined effect of glyphosate, saccharin and sodium benzoate on the gut microbiota of rats

Shelf-Life Estimation of Cabe Jamu (Piper retrofractum Vahl) Herbal Drink with the Addition of Benzoate Using Accelerated Shelf-Life Testing (ASLT) Method

Factors Influencing Postharvest Quality of Tamarind Fruit Pulp

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