Research Article
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Changes in microbial quality of fruit juices, syrups, and ready-to-serve carbonated drinks produced with different processing parameters and stored in different conditions within six months

Year 2022, Volume: 4 Issue: 2, 34 - 40, 31.12.2022
https://doi.org/10.53663/turjfas.1150167

Abstract

The research was carried out during 2015-2017, aimed to consider the microbial quality of juice, syrup, and ready-to-serve (RTS) carbonated beverage prepared from mandarin fruit (Nagpur cultivar). Fully ripened, mature, fresh fruits were washed and peeled, then the juice was extracted using a screw-type pulper. The syrup and ready-to-serve carbonated beverage prepared from the extracted juice. Microbial analysis of juice was carried out by using Potato Dextrose Agar (PDA) culture medium. The results revealed no microbial growth in the ready-to-serve carbonated beverage up to 60 d of storage, after that from 90 to 180 d of storage was negligible. In the syrup, up to 90 d was no detection of microbes; after that, up to 180 d of storage was negligible. In the juice samples under cold storage (S2), all the treatments were within acceptable levels for 180 d. But under room temperature (S1), eight treatments (T1, T2, T3, T4, T5, T6, T8, T9) showed microbial colonies more than acceptable level, and only one treatment (T7-S1P3B1= juice sample in the room storage (SI) which added 350 ppm sodium benzoate as chemical preservative (P3) and packed in the glass bottle (B1) was remained safe for consumption during 180 d of storage. The microbial quality, viz. yeast and mold count were increased during 180 d of storage in the ready-to-serve carbonated beverage, syrup and juice. The microbial growth was observed within the acceptable level in all treatment combinations of ready-to-serve carbonated beverage, syrup; and juice in cold storage and T7 of juice under ambient conditions. 

Supporting Institution

This research did not receive any specific grant from funding agencies in the public, commercial, or not-for-profit sectors.

Thanks

I thank to the horticulture department of MPKV, Rahuri agricultural university for providing the facilities to carry out the research work.

References

  • Adedeji, T. O., & Oluwalana, I. B. (2013). Physico-chemical, sensory and microbial analysis of wine produced from watermelon (Citrullus Lanatus) and pawpaw (Carica papaya) blend. Food Science and Quality Management, 19, 41-50.
  • Ahire, D. B. (2007). Studies on extraction, packaging and storage of pomegranate (Punica granatum L.) juice cv. Mridula. M.Sc. (Agri.) Thesis, Mahatma Phule Krishi Vidyapeeth, Rahuri (M.S.), India.
  • Ahmed, T., Das, K. K., & Uddin, M. A. (2018). The microbiological quality of commercial fruit juices-current perspectives. Bangladesh Journal of Microbiology, 35(2), 128-133.
  • Ashurst, P. R. (2010). Packaging and the Shelf Life of Water and Carbonated Drinks. Taylor and Francis Group. LLC. 157-177.
  • Aslin, S. A. (2014). Role of citrus fruits in health. Journal of Pharmaceutical Sciences and Research, 6(2), 121-123.
  • Beuchat, L. R. (1982). Thermal inactivation of yeasts in fruit juices supplemented with food preservatives and sucrose. Journal of Food Science, 47(5), 1679-1682.
  • Bhardwaj, R. L., & Mukherjee, S. (2011). Effects of fruit juice blending ratios on kinnow juice preservation at ambient storage condition. African Journal of Food Science, 5(5), 281- 286.
  • Bhardwaj, R. L. (2013). Physico chemical, sensory and microbiological quality of Kinnow juice stored in refrigerated storage condition. Asian Journal of Dairy and Food Research, 32(3), 203-213.
  • Chukwumalume, R. C., S. A., Garba, & Agary, O. O. (2012). Microbiological assessment of preservative methods for African star apple (Chrysophyllum albidum Linn.) juice. Pakistan Journal of Nutrition, 11(10), 929-933.
  • Covadonga, R. A., K. B. Jacqueline, M. F. Lorrie, M. G. Renee, & Mickey, E. P. (2002). Yeast species associated with orange juice: Evaluation of different identification methods. Applied and Environmental Microbiology, 68(4),1955-1961.
  • Etebu, E., & Nwauzoma, A. B. (2014). A review on sweet orange (Citrus sinensis Osbeck) health, diseases, and management. American Journal of Research Communication, 2(2), 33-70.
  • Faizi. Z. A. (2022). Studies on preparation of carbonated ready to serve beverage of nagpur mandarin (Citrus reticulata Blanco). Acta Scientific Nutritional Health, 6(1), 67-75.
  • Faizi, Z. A. Nikzad, M. S., & Parihar, S. K. (2020). Cost analysis of mandarin fruit processed products. International Journal of Applied Research, 6(7), 245-248.
  • Faizi, Z. A., & Mahen, M. Y. (2020). Effect of storage conditions, preservative levels and packing materials on ascorbic acid juice of mandarin cv. Nagpur Santra. Turkish Journal of Food and Agriculture Sciences, 2 (2), 38-41.
  • Glevitzky, M., G. A. Dumitrel, D. Perju, & Popa, M. (2009). Studies regarding the use of preservatives on soft drinks stability, 54(68), 31-36.
  • Glevitzky, M., Dumitrel, G. A., Perju, D., & Popa, M. (2009). Studies regarding the use of preservatives on soft drinks stability. Chemical Bulletin of Politehnica University of Timisoara, 54(64), 31-36.
  • Grandall, P. G., & Graumlich, T. R. (1982). Storage stability and quality of high brix orange concentrate. Proceedings of the Florida State Horticultural Society, 95, 198-201.
  • Himani, K. (2003). Studies on processing of kinnow juice extracted via modified method of bitterness kinnow juice extraction. M.Sc Biotechnology thesis, Patiala university, Punjab, India.
  • Kamaljeet, K., (2002). Application of novel juice extraction methods and bacterial utilization of limonin for control of bitterness in kinnow juice. M.Sc Thesis, Thapar Institute of Engg & Tech, Patiala, India.
  • Kumar, R. (2009). Post-harvest profile of mandarin. Government of India, department of agriculture and corporation. directorate of marketing and inspection, Nagpur branch. 1-74
  • Kumar, K.A., L. R. Ramaswamy, & Sundaram, S. K. (2011). Preparation and microbial evaluation of RTS beverage (punch) prepared with lactic acid fermented carrots and sweet lime juice. Elixir Food Science, 34, 2461-2464.
  • Lotha, R. E., D. S. Khurdiya, & Mahashwari, M. L. (1994). Effect of storage of on the quality of kinnow mandarin for juice processing. Indian Food Packer, 25-37.
  • Michael, O. T., M. D. G. Baakwa, & Akua, O. F. (2021). Microbial quality of sliced pawpaw (Carica papaya) and watermelon (citrullus lanatus) sold on some streets of Accra Metropolis, Ghana. International Journal of Microbiology, Article ID 6695957, 8.
  • Ogodo, A. C., O. C. Ugbogu, U. G. Ekeleme, & Nwachukwu, N. O. (2016). Microbial quality of commercially packed fruit juices in South-East Nigeria. Journal of Basic and Applied Research in Biomedicine, 2(3), 240-245.
  • Oranusi, U. S., W. Braide, & Nezianya, H. O. (2012). Microbiological and chemical quality assessment of some commercially packed fruit juices sold in Nigeria. Greener Journal of Biological Sciences, 2(1), 1-6.
  • Pinto, T., Vilela, A., & Cosme, F. (2022). Chemical and sensory characteristics of fruit juice and fruit fermented beverages and their consumer acceptance. Beverages, 8(2), 33.
  • Polydera, A. C., N. G. Stoforos, & Taoukis, P. S. (2003). Comparative shelf life study and vitamin C loss kinetics in pasteurized and high pressure processed reconstituted orange juice. Journal of Food Engineering, 60, 21-29.
  • Sandhan, V. S. (2003). Preparation of carbonated beverage from Pomegranate (Punica granatum L.) fruits cv. Ganesh and Mridula. M.Sc (Agri.) Thesis, Mahatma Phule Krishi Vidyapeeth, Rahuri, MS., India.
  • Strano, M. C., Altieri, G., Allegra, M., Di Renzo, G. C., Paterna, G., Matera, A., & Genovese, F. (2022). Postharvest technologies of fresh citrus fruit: Advances and recent developments for the loss reduction during handling and storage. Horticulturae, 8(7), 612.
  • Vadakkan, S. R., B. K. Sakhale, V. D. Pawar, U. G. Miniyar, & Patil, B. M. (2010). Studies on effects of total soluble solids, acidity and carbonation levels on quality of sweet orange beverage. Food Science Research Journal, 1(2), 134-136.
  • Verma, S., S. Gupta, & Sharma, B. (2014). Utilisation of aonla and lime for development of fruit based carbonated soft drinks. International Journal of Farm Sciences, 4(2), 155-162.
Year 2022, Volume: 4 Issue: 2, 34 - 40, 31.12.2022
https://doi.org/10.53663/turjfas.1150167

Abstract

References

  • Adedeji, T. O., & Oluwalana, I. B. (2013). Physico-chemical, sensory and microbial analysis of wine produced from watermelon (Citrullus Lanatus) and pawpaw (Carica papaya) blend. Food Science and Quality Management, 19, 41-50.
  • Ahire, D. B. (2007). Studies on extraction, packaging and storage of pomegranate (Punica granatum L.) juice cv. Mridula. M.Sc. (Agri.) Thesis, Mahatma Phule Krishi Vidyapeeth, Rahuri (M.S.), India.
  • Ahmed, T., Das, K. K., & Uddin, M. A. (2018). The microbiological quality of commercial fruit juices-current perspectives. Bangladesh Journal of Microbiology, 35(2), 128-133.
  • Ashurst, P. R. (2010). Packaging and the Shelf Life of Water and Carbonated Drinks. Taylor and Francis Group. LLC. 157-177.
  • Aslin, S. A. (2014). Role of citrus fruits in health. Journal of Pharmaceutical Sciences and Research, 6(2), 121-123.
  • Beuchat, L. R. (1982). Thermal inactivation of yeasts in fruit juices supplemented with food preservatives and sucrose. Journal of Food Science, 47(5), 1679-1682.
  • Bhardwaj, R. L., & Mukherjee, S. (2011). Effects of fruit juice blending ratios on kinnow juice preservation at ambient storage condition. African Journal of Food Science, 5(5), 281- 286.
  • Bhardwaj, R. L. (2013). Physico chemical, sensory and microbiological quality of Kinnow juice stored in refrigerated storage condition. Asian Journal of Dairy and Food Research, 32(3), 203-213.
  • Chukwumalume, R. C., S. A., Garba, & Agary, O. O. (2012). Microbiological assessment of preservative methods for African star apple (Chrysophyllum albidum Linn.) juice. Pakistan Journal of Nutrition, 11(10), 929-933.
  • Covadonga, R. A., K. B. Jacqueline, M. F. Lorrie, M. G. Renee, & Mickey, E. P. (2002). Yeast species associated with orange juice: Evaluation of different identification methods. Applied and Environmental Microbiology, 68(4),1955-1961.
  • Etebu, E., & Nwauzoma, A. B. (2014). A review on sweet orange (Citrus sinensis Osbeck) health, diseases, and management. American Journal of Research Communication, 2(2), 33-70.
  • Faizi. Z. A. (2022). Studies on preparation of carbonated ready to serve beverage of nagpur mandarin (Citrus reticulata Blanco). Acta Scientific Nutritional Health, 6(1), 67-75.
  • Faizi, Z. A. Nikzad, M. S., & Parihar, S. K. (2020). Cost analysis of mandarin fruit processed products. International Journal of Applied Research, 6(7), 245-248.
  • Faizi, Z. A., & Mahen, M. Y. (2020). Effect of storage conditions, preservative levels and packing materials on ascorbic acid juice of mandarin cv. Nagpur Santra. Turkish Journal of Food and Agriculture Sciences, 2 (2), 38-41.
  • Glevitzky, M., G. A. Dumitrel, D. Perju, & Popa, M. (2009). Studies regarding the use of preservatives on soft drinks stability, 54(68), 31-36.
  • Glevitzky, M., Dumitrel, G. A., Perju, D., & Popa, M. (2009). Studies regarding the use of preservatives on soft drinks stability. Chemical Bulletin of Politehnica University of Timisoara, 54(64), 31-36.
  • Grandall, P. G., & Graumlich, T. R. (1982). Storage stability and quality of high brix orange concentrate. Proceedings of the Florida State Horticultural Society, 95, 198-201.
  • Himani, K. (2003). Studies on processing of kinnow juice extracted via modified method of bitterness kinnow juice extraction. M.Sc Biotechnology thesis, Patiala university, Punjab, India.
  • Kamaljeet, K., (2002). Application of novel juice extraction methods and bacterial utilization of limonin for control of bitterness in kinnow juice. M.Sc Thesis, Thapar Institute of Engg & Tech, Patiala, India.
  • Kumar, R. (2009). Post-harvest profile of mandarin. Government of India, department of agriculture and corporation. directorate of marketing and inspection, Nagpur branch. 1-74
  • Kumar, K.A., L. R. Ramaswamy, & Sundaram, S. K. (2011). Preparation and microbial evaluation of RTS beverage (punch) prepared with lactic acid fermented carrots and sweet lime juice. Elixir Food Science, 34, 2461-2464.
  • Lotha, R. E., D. S. Khurdiya, & Mahashwari, M. L. (1994). Effect of storage of on the quality of kinnow mandarin for juice processing. Indian Food Packer, 25-37.
  • Michael, O. T., M. D. G. Baakwa, & Akua, O. F. (2021). Microbial quality of sliced pawpaw (Carica papaya) and watermelon (citrullus lanatus) sold on some streets of Accra Metropolis, Ghana. International Journal of Microbiology, Article ID 6695957, 8.
  • Ogodo, A. C., O. C. Ugbogu, U. G. Ekeleme, & Nwachukwu, N. O. (2016). Microbial quality of commercially packed fruit juices in South-East Nigeria. Journal of Basic and Applied Research in Biomedicine, 2(3), 240-245.
  • Oranusi, U. S., W. Braide, & Nezianya, H. O. (2012). Microbiological and chemical quality assessment of some commercially packed fruit juices sold in Nigeria. Greener Journal of Biological Sciences, 2(1), 1-6.
  • Pinto, T., Vilela, A., & Cosme, F. (2022). Chemical and sensory characteristics of fruit juice and fruit fermented beverages and their consumer acceptance. Beverages, 8(2), 33.
  • Polydera, A. C., N. G. Stoforos, & Taoukis, P. S. (2003). Comparative shelf life study and vitamin C loss kinetics in pasteurized and high pressure processed reconstituted orange juice. Journal of Food Engineering, 60, 21-29.
  • Sandhan, V. S. (2003). Preparation of carbonated beverage from Pomegranate (Punica granatum L.) fruits cv. Ganesh and Mridula. M.Sc (Agri.) Thesis, Mahatma Phule Krishi Vidyapeeth, Rahuri, MS., India.
  • Strano, M. C., Altieri, G., Allegra, M., Di Renzo, G. C., Paterna, G., Matera, A., & Genovese, F. (2022). Postharvest technologies of fresh citrus fruit: Advances and recent developments for the loss reduction during handling and storage. Horticulturae, 8(7), 612.
  • Vadakkan, S. R., B. K. Sakhale, V. D. Pawar, U. G. Miniyar, & Patil, B. M. (2010). Studies on effects of total soluble solids, acidity and carbonation levels on quality of sweet orange beverage. Food Science Research Journal, 1(2), 134-136.
  • Verma, S., S. Gupta, & Sharma, B. (2014). Utilisation of aonla and lime for development of fruit based carbonated soft drinks. International Journal of Farm Sciences, 4(2), 155-162.
There are 31 citations in total.

Details

Primary Language English
Subjects Food Engineering
Journal Section Research Articles
Authors

Zaki A Faızı 0000-0002-1429-6493

Publication Date December 31, 2022
Submission Date July 28, 2022
Acceptance Date September 12, 2022
Published in Issue Year 2022 Volume: 4 Issue: 2

Cite

APA Faızı, Z. A. (2022). Changes in microbial quality of fruit juices, syrups, and ready-to-serve carbonated drinks produced with different processing parameters and stored in different conditions within six months. Turkish Journal of Food and Agriculture Sciences, 4(2), 34-40. https://doi.org/10.53663/turjfas.1150167

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