Effects of Different Chemical Preservatives and Antioxidants on Storage Stability of Pomegranate Juice
Abstract
The aim of current study was to investigate the effects of different chemical preservatives (sodium benzoate, potassium sorbate) and antioxidants (citric acid, ascorbic acid) on storage stability of pomegranate juice. pH and TSS values indicate, that there was no influence of chemical preservatives and antioxidants on pH of pomegranate juice. Furthermore, sensory evaluation concluded that maximum score of color, flavor, taste and overall acceptability was recorded under T3 and minimum values were noted in T6. On the basis of present investigation, it was recommended that pomegranate juice should be preserved in 0.05% sodium benzoate + 0.05 potassium sorbate + 0.1% Citric acid+ 0.05% ascorbic acid to improves the sensorial properties of juice.
References
Adriana Z, Mercadante., & Delia B. Rodriguez-Amaya. (1998) "Effects of ripening, cultivar differences, and processing on the carotenoid composition of mango."J. Agri. and Food Chem. 46(1): 128-130.
Aiza P., Rivera, and Ivy Mar B. Cabornida. (2008) "Development of ready-to-drink green mango juice." USM R&D J. 16(1) : 71-77.
Akhtar. S, Seema Mahmood., Safina Naz., Muhammad Nasir and Muhammad Tauseef Saultan. (2009). Sensory evaluation of mangoes (Mangiferaindica L.) Grown in different regions of Pakistan." Pak. J. Bot 41(6): 2821-2829.
Anonymous, (1999). Economic Survey of Pakistan, 1999-2000. Economic Affairs Advisors Wing, Finance Division, Government of Pakistan, Islamabad.
Ayub, M., J. Ullah., A. Muhammad and A. Zeb. (2010). Evaluation of strawberry juice preserved with chemical preservatives at refrigeration temperature. Int J. of Nutrition and Metab., Vol. 2(2): 27-32.
Azam, M., Muhammad Abdul Haq, and Abid Hasnain.(2013) "Osmotic dehydration of mango cubes: effect of novel gluten-based coating." Drying Technology 31(1): 120-127.
Balaswamy, K., Prabhakara Rao, P.G., Nagender, A., Narsing Rao, G. Martin. (2000). Primary productivity of different fruits Juices and methods in Food sciences. Springer-Verlag, New York, 44-57 pp.
Baliga, B. P., and A. D. Shitole. (1981). "Cocoa butter substitutes from mango fat." J. American oil Chemist’s Society 58(2): 110-114.
Bezu, Tewodros, KebedeWoldetsadik., and TamadoTana. (2015). "Production Scenarios of Mango (Mangiferaindica L.) in Harari Regional State, Eastern Ethiopia." Sci. Tech.and Arts Res. J. 3(4): 59-63.
Bhardwaj, R, Balasubramanyam., B.V., Mishra., D. and Papasani, A. (2017). Preservative Effect of Pomegranate Peel Extract on the Keeping Quality of Cream Based Fat Spread, Int. J. Pure App. Biosci. 5(6): 323-328 (2017).
Bower, J.Holford., P., Latche, A. and Pech, J.C. (2002). Culture conditions and detachment of the fruit influence the effect of ethylene on the climacteric respiration of melon. Postharvest Bio. Technol. 26, 135-146.
Cerdá, B., Llorach, R., Cerón, J. J., Espín, J. C., & Tomás-Barberán, F. A. (2003). Evaluation of the bioavailability and metabolism in the rat of punicalagin, an antioxidant polyphenol from pomegranate juice. European j. nutrition, 42(1), 18-28.
CSA (Central Statistical Agency). (2013). Area and production of major crops. Addis Ababa, Ethiopia.
Dak, Manish, R. C. Verma., and S. N. A. Jaaffrey. (2007). "Effect of temperature and concentration on rheological properties of “Kesar” mango juice." J. Food Eng. 80(4): 1011-1015.
Eipeson W. E., Singh., ngaseppam iboyaima. (2000). "Rheological behaviour of clarified mango juice concentrates." J. of Texture Stud 31(3): 287-295.
Flores, F.B., Martinez-Madrid, M.C., Sanchez-Hidalgo., and Romojaro. (2001). Differential rind and pulp ripening of transgenic antisense ACC oxidase melon. Plant Physiol. Biochemist. 39, 37–43.
Fowomola, M. A. (2010). Some nutrients and ant nutrients contents of mango (Magniferaindica) seed. African J. Food Sci. 4(8): 472 – 476.
Franco, J. A., C. Esteban, and Rodriguez. (1993). "Effects of salinity on various growth stages of muskmelon cv. Revigal." J. Horti. Sci. 68(6): 899-904.
Gil MI, Tomas-Barberan FA, Hess-Pierce B, Holcroft DM, Kader AA. (2000). Antioxidant activity of pomegranate juice and its relationship with phenolic composition and processing. J. Agric. Food Chem. 48: 4581-4589.
Giuseppe De Bac. (2010). Technical guidelines on tropical fruit tree management in Ethiopia.Availableonline:http://www.fao.org/docrep/field/009/an474e/an474e00.pdf. Accessed 01 May 2014].
Glozer, K., & Ferguson, L. (2008). Pomegranate production in Afghanistan. UCDAVIS College of Agric. & Environmental Sci., (s 32).
Griesbach J. (2003). Mango growing in Kenya. World Agro Forestry Centre (ICRAF). Nairobi, Kenya.
Ijaz, A. and M. Inayat. (1997). Post Harvest handling of mangoes. Brochure of mango and summer fruits exposition. The Horticultural Foundation of Pakistan, Islamabad. p: 33-36.
IolaF., Duarte. (2002). "Application of FTIR spectroscopy for the quantification of sugars in mango juice as a function of ripening." J. Agri and Food Chem 50(11): 3104-3111.
Kausar and Humaira. (2012). "Studies on the development and storage stability of cucumber-melon functional drink." J. Agric. Res 50(2)
Kausar, Z. (2008). "Optimization of suitable stabilizer blend for mango milk drink." Pak. J. Food Sci. (Pakistan).
Kittiphoom, S. (2012). "Utilization of mango seed." Int Food Res. J. 19(4): 1325-13
Kulkarni AP, Aradhya SM. (2005). Chemical changes and antioxidant activity in pomegranate arils during fruit development. Food Chem. 93: 319-324.
Lester, G. E. (2008). Antioxidant, sugar, mineral, and phytonutrient concentrations across edible fruit tissues of orange- fleshed Honeydew melon (CucumismeloL.). J. of Agri. and Food Chem. 56: 3694-3698.
Lester, G. E. and Hodges, D. M. (2008). Antioxidants associated with fruit senescence and human health: Novel orange fleshed non-netted honey dew melon genotype comparisons following different seasonal productions and cold storage durations. Postharvest Biology and Technology 48: 347-354.
Melgarejo, P., Salazar, D. M., & Artes, F. (2000). Organic acids and sugars composition of harvested pomegranate fruits. European Food Res. and Technol., 211(3), 185-190.
MOARD. (2009). (Ministry of Agriculture and Rural Development). Improved technologies and resource management for Ethiopian Agriculture. A training Manual. RCBP-MoARD, Addis Ababa, Ethiopia.
Muhammad Ayub, Javid Ullah, Ali Muhammad and Alam Zeb. (2010). Evaluation of strawberry juice preserved with chemical preservatives at refrigeration temperature. International Journal of Nutrition and Metabolism. 2 (2) : 027-032
Mukerjee, P.K. (1958). Storage of pomegranates (Punica granatum L.). Sci. Cult,, 24: 94.
Pieter A., Gouws. (2005)"Isolation and identification of Alicyclobacillusacidocaldarius by 16S rDNA from mango juice and concentrate." Int. J. Food Sci & Tech. 40(7): 789-792.
Prasad, Sahdeo, NeetuKalra, and YogeshwerShukla. (2007). "Research Article Hepatoprotective effects of lupeol and mango pulp extract of carcinogen induced alteration in Swiss albino mice." Mol. Nutrition. Food Res 51: 352-359.
Prasanna, V., Prabha, and R. N. Tharanatha. (2005). "Multiple forms of β‐galactosidase from mango (Mangiferaindica L Alphonso) fruit pulp." J. Sci. of Food and Agri. 85(5): 797-803.
Ramteke, R. S. and Eipeson, W. E. (1997). Effect of additives on the stability of mango aroma concerntrate during storage. J. Food Sci and Tech 34(3): 195-199.
Rani, S and A. Zeb. (2010). Quality evaluation of kinnow and strawberry blended juice. Thesis submitted to Dept. Food Sci and Tech.
Reddy, L. V. A., V. K. Joshi, and O. V. S. Reddy. (2012). "Utilization of tropical fruits for wine production with special emphasis on mango (Mangiferaindica L.) wine." Microorganisms in Sustainable Agriculture and Biotechnology. Springer Netherlands,. 679-710.
Rodriguez-Bernaldo de Quiros, A. and Costa, H.S. (2006). Analysis of carotenoids in vegetable and plasma samples. J. Food Compost. Anal. 19, 97–111.
Sathiya Mala, K., Jyothirmayi, T., Math, R.G. and *Satyanarayana, A. (2013). "Development of smoothies from selected fruit pulps/juices." Int. Food Research J. 20(3): 1181-1185.
Shakoor Wisal, Javid Ullah, Alam Zeb and Muhammad Zafarullah Khan. (2013). Effect of Refrigeration Temperature, Sugar Concentrations and Different Chemicals Preservatives on the Storage Stability of Strawberry Juice. International Journal of Engineering & Technology. 13 (02) 160-165
Shakoor Wisal, Muhammad Sohail,Manzoor Ahmad Mashwani,Zafar Hayat khan, Zahid Hussain and Saqib Noor. (2014). Effect of benzoate, sorbate and citric acid on the storage stability of strawberry juice. Pak. J. Food Sci., 24 (4): 218-225
Shampa Sarkar, Debashis Kumar Dutta Roy, Alomoni, Md. Abu Bakkar Siddik, Kothika Das, and Md. Jiaur Rahman, “Effect of Chemical Preservatives and Storage Conditions on the Nutritional Quality of Tomato Pulp.” American Journal of Food and Nutrition, vol. 3, no. 4 (2015): 90-100.
Soumya V,. Menon,., and TV RamanaRao. (2012). "Nutritional quality of muskmelon fruit as revealed by its biochemical properties during different rates of ripening." Int. Food Res. J. 19(4): 1621-1628.
Sreerupa Sarkar, Sangeeta Saha, Chandan Rai and Sauryya Bhattacharyya. (2014). Effect of storage and preservatives on antioxidant status of some refrigerated fruit juices. Int. J. Curr. Microbiol. App. Sci., 3 (7) : 1007-1013.
Stephen Abiola Akinola, Akinbinuade Samson Akinmadeyemi, Mary Aanuoluwapo Ajatta and Charles Ogugua Aworh. (2018). Influence of chemical preservatives on quality attributes of orange juice. Croat. J. Food Sci. Technol., 10 (1): 1-8.
Stiles, B.A., S. Duffy and D.W. Schaffner. (2001). Food Microbiol., 18: 521-529.
Sumayya Rani, Jamal Abdul Nasir, Muhammad Ayub, Uzma Shahni and Alam Zeb. (2015). Study on storage stability of grape juice preserved with sodium benzoate, potassium sorbate and potassium metabisulphite. Pure and Applied Biology. 7 (1): 103-111.
Susan S., Percival, (2006). "Neoplastic transformation of BALB/3T3 cells and cell cycle of HL-60 cells are inhibited by mango (Mangiferaindica L.) Juice and mango juice extracts." The J. Nutr. 136(5): 1300-1304.
Teotia, M.S., Kaur, S. and Berry, S.K. (1997). Utilization of muskmelon (C.melo) – Ready-to-serve beverage from enzyme clarified juice.Indian Food Pack. 11–13. Terry and Ernest R. (1997). "Smooth amaranth interference with watermelon and muskmelon production." Hort. Sci. 32(4): 630-632.
Torrie.J.H., Steel and R.G.D . (1980). Principles and procedure of statistics. A Biometrical approach. McGraw Hill. New York. 2nd Ed. Pp.633.
Varnam, A.H. and J.P. Sutherland, (1999). Food Products Series. Technology, Chemistry and Microbiology, Vol. 2: Aspen Publication.
Warley M., Nascimento, and Sherlie H. West. (1999). "Muskmelon transplant production in response to seed priming." Hort. Tech. 9(1): 53-55.
Wisal. S., A. Zeb., M. Ayub and Ihsanullah. (2013). Refrigeration storage studies of strawberry juice with TSS of 7.5 and 20.5 o brix treated with sodium benzoate and potassium sorbate. Sarhad J. Agric. 29(3): 433-439
Wyllie S., and Grant. (1994). "Sulfur volatiles in Cucumismelo cv. Makdimon (muskmelon) aroma: sensory evaluation by gas chromatography-olfactometry." ACS symposium series (USA).
Zahid Mehmood, Alam Zeb, Mohammad Ayub, Nizakat Bibi and Amal Badshah . (2008). Effect of
Pasteurization and Chemical Preservatives on the Quality and Shelf Stability of Apple Juice. American Journal of Food Technology. 3 (2): 147-153
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2023 Muhammad Azeem, Najeebullah Kakar
This work is licensed under a Creative Commons Attribution 4.0 International License.
