Natural Preservatives for Nonalcoholic Beverages

Saritha, Vara; Karnena, Manoj Kumar; Dwarapureddi, Bhavya Kavitha

doi:10.1016/b978-0-12-816685-7.00006-9

Cited by 9 publications

(10 citation statements)

References 75 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…SD liquid concentrate, which previous to the UHT process, were added sodium benzoate (E-211) and potassium sorbate (E-202) at 500 mg/Kg, each one. These additives are approved by the Codex Alimentarius and are commonly used as food preservatives with a broad spectrum action against yeast and molds [22]. The mixes of both at a maximal level have shown a synergistic action in fruit juices by antimicrobial effect [20,21,27].…”

Section: Preparation Of Concentrated Liquid Coffee (Clc)mentioning

confidence: 99%

“…The mixes of both at a maximal level have shown a synergistic action in fruit juices by antimicrobial effect [20,21,27]. Studies suggest that benzoic acid significantly protects ascorbic acid, which has exhibited antioxidant properties [20,22].…”

Section: Preparation Of Concentrated Liquid Coffee (Clc)mentioning

confidence: 99%

“…One of the most conventional approaches for stability is by dosing additives; it has been widely used for the production of fruit drinks, juices, and beverages [7,[20][21][22]. These additives might inhibit the reaction pathways, depending on the type of molecules involved in the deteriorative process.…”

Section: Introductionmentioning

confidence: 99%

“…These additives might inhibit the reaction pathways, depending on the type of molecules involved in the deteriorative process. Some additives act as antioxidants by their capacity to scavenge free radicals and oxygen [7,22]. Another mechanism consists of the use of metal chelators, and such action inhibits hydrogen production while avoiding consecutive radical reactions in the food matrix [7].…”

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Assessment of Concentrated Liquid Coffee Acceptance during Storage: Sensory and Physicochemical Perspective

Quintero¹,

Velásquez²,

Zapata

et al. 2021

Molecules

View full text Add to dashboard Cite

Concentrated liquid coffees (CLCs) refer to stored extracts stable at environmental temperature, used as ingredients in the retail market. Their low chemical stability affects the sensory profile. This study was performed in two CLCs, one without additives (BIB) and another with a mix of sodium benzoate and potassium sorbate additives (SD), stored at 25 °C for one year. Quantitative-Descriptive (QDA) and discriminant analyses permitted identifying the critical sensory attributes and their evolution over time. The concentrate without additives presented an acceptance limit of 196 days (evaluated at a 50% acceptance ratio), while the additives increased the shelf life up to 226 days (38.9% improvement). The rejection was related to a decreased aroma, increased acidity, and reduced bitterness. A bootstrapped feature selection version of Partial Least Square analysis further demonstrated that reactions of 5-caffeoylquinic acid (5CQA) and 3,5-dicaffeoylquinic acid (3,5diCQA) could cause changes in the aroma at the first degradation stage. In the following stages, changes in fructose and stearic acid contents, a key indicator of acceptance for both extracts possibly related to non-enzymatic reactions involving fructose and other compounds, might affect the bitterness and acidity. These results provided valuable information to understand flavor degradation in CLCs.

show abstract

Section: Preparation Of Concentrated Liquid Coffee (Clc)mentioning

confidence: 99%

Section: Preparation Of Concentrated Liquid Coffee (Clc)mentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Assessment of Concentrated Liquid Coffee Acceptance during Storage: Sensory and Physicochemical Perspective

Quintero¹,

Velásquez²,

Zapata

et al. 2021

Molecules

View full text Add to dashboard Cite

show abstract

“…Hence, consumers are increasingly concerned about the harmful effects of chemical preservatives and the preference for natural additives. Researchers have focused on producing natural preservatives that exhibit antioxidant and microbial activity for use in food processing [9,10]. Dauda et al [11] evaluated the microbial load during watermelon juice storage over three months at cool conditions.…”

Section: Introductionmentioning

confidence: 99%

Effects of Chemical and Natural Additives on Cucumber Juice’s Quality, Shelf Life, and Safety

El‐Saadony

Elsadek

Mohamed

et al. 2020

Foods

View full text Add to dashboard Cite

Microbial contamination affects beverages’ lifetime, quality, and safety. Cucumber crops are seasonally spoiled because of the overproduction. The current study aimed to maximize the importance of natural preservatives and reduce the usage of artificial ones to prolong the cucumber juice’s storage life, enhance flavor, and control the microorganisms after protein isolate and organic acids supplementation. The additions included control (no addition), citric, benzoic acid, sodium salts, kidney bean pepsin hydrolysate (KPH), chicken egg protein isolate (CEPI), duck egg protein isolate (DEPI), and quail egg protein isolate (QEPI) as J-Control, J-Citric, J-Benzoic, J-sod. Citrate, J-sod. Benzoate, J-KPH, J-CEPI, J-DEPI, and J-QEPI, respectively. The antioxidant activity of these additives and juices was evaluated by DPPH radical scavenging activity. The antimicrobial activity, including antibacterial and antifungal activities, was evaluated by using disc assay and the radial growth of fungal mycelium, respectively. The phenolic compounds and flavonoids were estimated by a spectrophotometer as Gallic acid equivalent (GAE) and quercetin equivalent (QE), respectively. Moreover, chemical parameters such as pH, total soluble solids (TSS), Titratable acidity (TTA), and Vitamin C were evaluated by AOAC. Finally, the color properties were estimated by a spectrophotometer, using the Hunter method. KPH had higher significant (p ≤ 0.05) antioxidant activity (88%), along with antimicrobial activity. It significantly (p ≤ 0.05) reduced the growth of G+ and G− bacteria by 71–97% and 58–66% respectively. Furthermore, it significantly (p ≤ 0.05) inhibited the tested fungi growth by 70–88% and the other additives less than that. During the storage of cucumber juice for an interval of zero, two, four, and six months, the phenolic compounds and flavonoids were significantly (p ≤ 0.05) decreased. Consequently, the potential activity of the juice was reduced; in addition, pH and vitamin C were significantly (p ≤ 0.05) decreased during the storage period. Meanwhile, the TSS and Titratable acidity were significantly raised. As for color and sensory properties, J-sod. Benzoate, J-KPH, J-CEPI, and J-DEPI had significantly (p ≤ 0.05) high scores in color, taste, and flavor against the control. Generally, the usage of natural additives extends the cucumber juice’s lifetime and increased the manufacture of high-quality and valuable juice.

show abstract

Attitude-behaviour dissonance regarding the importance of food preservation for customers

Szymkowiak

Guzik

Kulawik

et al. 2020

Food Quality and Preference

View full text Add to dashboard Cite

Natural Preservatives for Nonalcoholic Beverages

Cited by 9 publications

References 75 publications

Assessment of Concentrated Liquid Coffee Acceptance during Storage: Sensory and Physicochemical Perspective

Assessment of Concentrated Liquid Coffee Acceptance during Storage: Sensory and Physicochemical Perspective

Effects of Chemical and Natural Additives on Cucumber Juice’s Quality, Shelf Life, and Safety

Attitude-behaviour dissonance regarding the importance of food preservation for customers

Contact Info

Product

Resources

About