Nutritional values, chemical compositions and antimicrobial activities of fruit juice from pineapple (Ananas comosus L.) and coconut (Cocos nucifera L.) blends.

Abstract

This research was carried out to determine the nutritional values and antimicrobial activities of a mixed fruit juice from Coconut (Cocos nucifera) and Pineapple (Ananas comosus) which was pasteurized at 80°C for 10 minutes. The Phytochemical components of the fruit juices were analysed whereby the amount of alkaloids was higher than the amount of flavonoids. The physical properties studied included pH, titratable acidity and total solids. Nutritional, chemical compositions and antimicrobial activities of individual fruit juice and their blend were also carried out using standard methods. Sensory evaluation result showed a significant difference (p<0.05) in their colour, flavour, taste and overall acceptability of the juice blend. Their pH and titratable acidity values that were in reversed manner confer on them longer storage period. The samples had good antimicrobial activities.

Effect of Anchote (Coccinia abyssinica) and Potato Starch Addition on Colloidal Stability of Pineapple Juice

“…However, increased starch concentration had a significant decreasing effect on the microbial content compared with the control juice during storage. In general, control sample showed remarkably high microbial loads during the period of storage and this may be possibly a major cause of spoilage commonly experienced by the producers of this product [ 9 ]. It is evident from this study that the starch-added juice samples had lower microbial loads when compared with the control juice.…”

“…The pineapple juices with different starch levels were stored at ambient temperature for fifteen (15) days. The shelf life of the juice was determined by checking the pH weekly and by determining the microbial growth [ 9 ].…”

“…The mean value of the triplicate was taken, and the number of colonies was multiplied by the dilution factor and calculated as 1 ml of original sample. It was then expressed as colony-forming unit per ml (cfu/ml) of the sample [ 9 ].…”

“…Pineapple fruits are widely consumed in fresh or as the processed juice among all the age groups. Pineapple juice is classified as a nonalcoholic beverage, and the demand is rising constantly due to the consumer awareness on its health benefits [ 8 , 9 ].…”