Influence of chemical preservatives on quality attributes of orange juice

Abiola, Stephen; Akinmadeyemi, Akinbinuade Samson; Ajatta, Mary A.; Aworh, Charles Ogugua

doi:10.17508/cjfst.2018.10.1.02

Cited by 5 publications

(4 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Thus, pasteurized wood apple beverage samples treated with a combination of 50 ppm and 100 ppm of preservatives were safe to drink for up to 50 days. The results of microbial evaluation found in this study is in accordance with the reports of Sasikumar [2] and Chowdhury et al [31] and are in agreement with the reports of Akinola et al [24], Ayub et al [25], Bhardwaj and Mukherjee [36], Khare et al [42], Dhaka et al [44] and Chatterjee et al [47].…”

Section: Changes In Microbial Loadsupporting

confidence: 93%

“…It was also revealed that the use of preservatives in wood apple beverage did not have a negative influence in the opinion of consumers. This finding is supported by the reports of Akinola et al and Sasikumar who reported that fruit beverages preserved using chemical preservatives can be acceptable to consumers [24].…”

Section: Changes In Sensory Attributessupporting

confidence: 75%

“…The influence of chemical preservatives on the quality attributes of orange juice was investigated by Stephen et al It was possible to store orange juice effectively for three weeks using 0.03% sodium benzoate, sodium metabisulphite, potassium sorbate, or its combinations of preservatives [24]. The effect of chemical preservatives on strawberry juice was investigated by Ayub et al Pasteurization and treatment with 20% sucrose, 0.1% sodium benzoate, and 0.1% potassium sorbate prolonged the shelf-life of strawberry juice by up to three months [25].…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Shelf-Life Extension of Wood Apple Beverages Maintaining Consumption-Safe Parameters and Sensory Qualities

Moazzem¹,

Sikder²,

Zzaman³

2019

Beverages

View full text Add to dashboard Cite

An investigation was carried out to extend the shelf life of wood apple beverages by up to 50 days from its natural shelf life of 8–12 h. A wood apple beverage was prepared using freeze-dried wood apple powder. Four samples were developed by pasteurizing the beverage at 85 °C for 10 min and treatment with a combination of 50 ppm and 100 ppm of potassium metabisulphite, citric acid, ascorbic acid, and sodium benzoate. Replications and controls were properly maintained. The total soluble solids (°Brix), pH, titrable acidity, ascorbic acid content, microbial growth and sensory attributes of the prepared juice samples were evaluated at an interval of 10 days over a storage period of 50 days. TSS was found to increase (16.30–18.25°Brix) with storage period, while pH (5.43–4.10), titratable acidity (0.67–0.08%), and ascorbic acid content (4.65–1.01 mg/100 mL) decreased with time (Table A1). The microbiological analysis showed little or no growth for samples treated with a combination of 50 ppm potassium metabisulphite, citric acid, ascorbic acid and sodium benzoate up to 50 days. Consumer acceptability of the beverage was found to be satisfactory. Thus, shelf life of wood apple beverage was extended to 50 days satisfactorily, ensuring consumption-safe parameters and satisfactory sensory qualities.

show abstract

Section: Changes In Microbial Loadsupporting

confidence: 93%

Section: Changes In Sensory Attributessupporting

confidence: 75%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Shelf-Life Extension of Wood Apple Beverages Maintaining Consumption-Safe Parameters and Sensory Qualities

Moazzem¹,

Sikder²,

Zzaman³

2019

Beverages

View full text Add to dashboard Cite

show abstract

“…The results obtained in this study for the soluble solids are also similar to those reported by Akinola et al (2018), when they evaluated the chemical, microbiological and sensory characteristics of orange juice (C. × sinensis) samples chemically preserved in Akure (Nigeria), obtaining 9.40 ºBrix for the control sample (without preservatives) on the first day of analysis.…”

Section: Physicochemical Characterizationsupporting

confidence: 88%

Characterization and Stability of ‘de Russas’ Orange Juice From Organic Cultivation

Amaral¹,

Silva²,

Almeida³

et al. 2023

JAS

View full text Add to dashboard Cite

The objective of this study was to elaborate whole juice from the varieties of BRS ‘Russas 01’ and BRS ‘Russas 02’ from the orange tree ‘de Russas’, with organic certification and to analyse its quality characteristics. Twenty fruits of each variety were used to prepare the juice, with physicochemical analysis of pH, soluble solids, titratable acidity and the soluble solids/titratable acidity ratio (Ratio). The content of citric acid and vitamin C by high performance liquid chromatography using a UV detector. The stability of vitamin C during three days of storage at 4 °C. The volatile organic compounds by gas chromatography coupled with mass spectrometry. Data were evaluated by analysis of variance and Student’s t-test at 5% significance level. The pH presented an average higher than 4.00, an average content of soluble solids above 10 °Brix and Ratio 7, in compliance with the legislation. The vitamin C was maintained at the end of storage at 79.33% for variety ‘01’ and 86.40% for variety ‘02’. Thirty compounds were identified in the volatile fraction for variety ‘01’ and 61 compounds for variety ‘02’. Thus, it is possible to conclude that the variety BRS ‘Russas 02’ has greater potential to produce whole juice.

show abstract

Physicochemical Properties of Citrus Fruits: Analytical Approach for Physicochemical Parameters of Citrus Fruit and Juice

Chaari,

Smaoui

2024

Citrus Fruits and Juice

View full text Add to dashboard Cite

Influence of chemical preservatives on quality attributes of orange juice

Abstract: Indexing p. 1  Editorial Bord p. 1  Guide for Authors p. 3  Manuscript preparation p. 5

Cited by 5 publications

References 0 publications

Shelf-Life Extension of Wood Apple Beverages Maintaining Consumption-Safe Parameters and Sensory Qualities

Shelf-Life Extension of Wood Apple Beverages Maintaining Consumption-Safe Parameters and Sensory Qualities

Characterization and Stability of ‘de Russas’ Orange Juice From Organic Cultivation

Physicochemical Properties of Citrus Fruits: Analytical Approach for Physicochemical Parameters of Citrus Fruit and Juice

Contact Info

Product

Resources

About