Nisin based stabilization of novel fruit and vegetable functional juices containing bacterial cellulose at ambient temperature

Abstract

The current study reports the preparation and stabilization of novel functional drinks based on fruit and vegetable juices incorporating bacterial cellulose from Acetobacter xylinum. Pineapple, musk melon, carrot, tomato, beet root and a blend juice containing 20 % each of carrot and tomato juice with 60 % beet root juice has been studied. These juices have been stabilized over a storage period of 90 days at 28°C, by the use of nisin and maintaining a low pH circumventing the need for any chemical preservatives or refrigeration. Instrumental color values have been correlated with the pigment concentrations present in the fresh as well as stored juices. There was 36, 72 and 60 % loss of total carotenoids in the case of carrot, pineapple and musk melon juices respectively while the lycopene content remained unchanged after 90 days of storage. The betanin content decreased 37 % in the case of beetroot juice and 25 % in the case of beetroot juice blended with carrot and tomato juices. Sensory analysis has revealed a clear preference for the beetroot blended mixed juice.

Development of a New Paenibacillin‐Producing Strain and Testing its Usability in Improving Food Safety

“…Nisin has been extensively tested as an antimicrobial agent against foodborne spoilage and pathogenic bacteria. A recent study, for example, involved the addition of nisin to various fruit and vegetable juices (Jagannath ). When used in combination with low pH, nisin stabilized the juices at 28 °C for 90 d, circumventing the need for refrigeration.…”

Bacillus cereus Isolates Obtained from Food Used in Infant and Child Nutrition

“…Additionally, various methods have been developed to obtain BC cost more economically. Islam and his colleagues applied these methods in their review studies; BC production from fruit juices (Kurosumi, 2009;Jagannath et al, 2014;Andrade et al, 2015;Hungund et al, 2013, Ha et al, 2011, sugarcane molasses Shod, 2004), 2005;Keshk and Sameshima, 2006), agricultural and industrial wastes (Khan et al, 2015b;Shah et al, 2013;Hong and Qiu, 2008;Goelzer et al, 2009, Kuo et al, 2010Shezad et al, 2009), reported as food waste (Khan et al, 2007;Wu and Liu, 2012;Tsouko et al, 2015).…”

Biopolymer Bacterial Cellulose Produced by Bacteria and Its Use in Health

“…Additionally, various methods have been developed to obtain BC cost more economically. Islam and his colleagues applied these methods in their review studies; BC production from fruit juices (Kurosumi, 2009;Jagannath et al, 2014;Andrade et al, 2015;Hungund et al, 2013, Ha et al, 2011, sugarcane molasses Shod, 2004), 2005;Keshk and Sameshima, 2006), agricultural and industrial wastes (Khan et al, 2015b;Shah et al, 2013;Hong and Qiu, 2008;Goelzer et al, 2009, Kuo et al, 2010Shezad et al, 2009), reported as food waste (Khan et al, 2007;Wu and Liu, 2012;Tsouko et al, 2015).…”