scholarly journals A Study on Watermelon (Citrullus Lanatus) Juice Preserved with Chemical Preservatives at Refrigeration Temperature

2013 ◽  
Vol 5 (2) ◽  
pp. 23-28 ◽  
Author(s):  
MK Alam ◽  
MM Hoque ◽  
S Morshed ◽  
SMS Shahriar ◽  
A Begum
Keyword(s):  
Ascorbic Acid ◽  
Natural Resources ◽  
Sodium Benzoate ◽  
Nutritional Quality ◽  
Citrullus Lanatus ◽  
Ascorbic Acid Content ◽  
Potassium Sorbate ◽  
Watermelon Juice ◽  
Juice Sample ◽  
Chemical Preservatives

This study was done to analyse the effect of chemical preservatives on watermelon juice. The samples were; pasteurized watermelon juice (T1), pasteurized watermelon juice +20% sucrose (T2), pasteurized watermelon juice +0.1% sodium benzoate (T3), pasteurized watermelon juice +20% sucrose +0.1% sodium benzoate (T4), pasteurized watermelon juice +0.1% potassium sorbate (T5), pasteurized watermelon juice +20% sucrose+0.1% potassium sorbate (T6), pasteurized watermelon juice +0.05% sodium benzoate +0.05% potassium sorbate (T7), pasteurized watermelon juice +20% sucrose +0.05% sodium benzoate +0.05% potassium sorbate (T8), pasteurized watermelon juice +0.1% sodium benzoate +0.1% potassium sorbate (T9), pasteurized watermelon juice +20% sucrose +0.1% sodium benzoate +0.1% potassium sorbate (T10). The samples were stored at 4 - 15°C for three months. T1 and T2 were rejected soon due to spoilage. Minimum ascorbic acid content was reduced in T10 (23.85%), while maximum in T4 (44.44%). Minimum acidity was increased in T10 (50.00%), while maximum in T1 (107.69%). Treatments T10, T9 T8 and T6 were found most acceptable in maintaining the sensory characteristics compared to others during storage. Among all the treated juice sample T10 was most effective in maintaining the sensory and nutritional quality during storage.DOI: http://dx.doi.org/10.3329/jesnr.v5i2.14597 J. Environ. Sci. & Natural Resources, 5(2): 23-28 2012

scholarly journals Evaluation of Watermelon (Citrullus lanatus) Juice Preserved with Chemical Preservatives at Refrigeration Temperature

2013 ◽  
Vol 5 (2) ◽  
pp. 407-414 ◽  
Author(s):  
M. K. Alam ◽  
M. M. Hoque ◽  
S. Morshed ◽  
F. Akter ◽  
K. N. Sharmin
Keyword(s):  
Nutritional Quality ◽  
Citrullus Lanatus ◽  
Reducing Sugar ◽  
Soluble Solids ◽  
Microbial Load ◽  
Total Soluble Solids ◽  
Watermelon Juice ◽  
Viable Bacteria ◽  
Chemical Preservatives ◽  
T1 And T2

This study was done to analyze the effect of chemical preservatives on watermelon juice. Ten different samples of pasteurized watermelon juices with different chemical preservatives, termed as T1, T2, T3, T4, T5, T6, T7, T8, T9, T10 , were made which were stored at 4 - 15°C for three months. T1 and T2 were rejected soon due to spoilage. pH decreased from 5.094 to 4.017 and minimum pH content was reduced in T10 (7.87%), while maximum in T1 (57.55%). The total soluble solids (TSS) increased from 17.460% to 18.980% with maximum in T1 (51.67%) and minimum in T7 (4.88%). Reducing sugar was increased from 15.650 to 17.500% with maximum in T10 (18.22%) and minimum in T2 (5.90%).  Minimum microbial load was observed in T10 (0.20cfu/ml) and maximum in T1 (>24 cfu/ml) in case of coliforms; minimum in T10 (78×105 cfu/ml) and maximum in T1 (258×105 cfu/ml) in case of total viable bacteria and same results (minimum in T10 and maximum in T1) were shown in case of fungal count. E.coli was found in T1, T2, T3 and T4 and some bacteria was found in SS agar (especially Salmonella) in T1, T2, T3 and T5. Among all the treated juice samples T10 was most effective in maintaining the sensory and nutritional quality during storage.Keywords: © 2013 JSR Publications. ISSN: 2070-0237 (Print); 2070-0245 (Online). All rights reserved.doi: http://dx.doi.org/10.3329/jsr.v5i2.12181        J. Sci. Res. 5 (2), 407-414 (2013)

scholarly journals Studies on the effects of chemical preservatives on the quality of strawberry (Fragaria ananassa) juice in Bangladesh

1970 ◽  
Vol 1 (4) ◽  
pp. 97-101 ◽  
Author(s):  
R Sabina ◽  
SH Miyan ◽  
MM Hoque
Keyword(s):  
Ascorbic Acid ◽  
Sodium Benzoate ◽  
Nutritive Value ◽  
Mean Value ◽  
Soluble Solids ◽  
Fragaria Ananassa ◽  
Maximum Increase ◽  
Mean Values ◽  
Chemical Preservatives ◽  
Strawberry Juice

This study was carried out to assess the nutritive value of fresh strawberry (Fragaria ananassa) juice and to observe the effect of chemical preservatives on the acidity, ascorbic acid and total soluble solids (TSS) content of strawberry juice. Strawberry was being collected from the local farm of Sylhet city. The proximate composition of strawberry juice was found to have contents of moisture 89.64%, fat 0.48%, fiber 1.013%, ash 0.53%, Titrable acidity 1.02%, ascorbic acid 120 mg/100g, TSS 6%, and pH 3.7. To observe the effects of chemical preservatives the samples were treated with 30% sucrose, 0.2% sodium benzoate, 0.2% potassium sorbet, mixture of 30% sucrose and 0.2% sodium benzoate, mixture of 30% sucrose and 0.2% potassium sorbet, mixture of 30% sucrose, 0.2% sodium benzoate and 0.2% potassium sorbet. The study was conducted for 3 months; storage on refrigeration temperature and the content of acidity; ascorbic acid and TSS were assessing every 15th day’s interval. The result showed mixture of 30% sucrose, 0.2% sodium benzoate and 0.2% potassium sorbet gives retention to most of the nutrients during 3 months storage. The results showed that the ascorbic acid of the juice was found to be with minimum percentage decrease in sample T6 (6.93%) and maximum in T0 (64.69), on acidity of juice there was no such significant changes thus showing similar mean values in the samples, and TSS of juice recorded maximum mean value in T6 (33.5) and minimum mean value T0 (5.1) where maximum increase was observed in T0 (20%) and minimum in T5 (3.54). The results suggested that the effects of chemical preservatives have significant role in strawberry juice and its livelihood. The changes of ascorbic acid content of strawberry juice for T0 treatment significantly changes with T3 (p=.025), T4 (p=.029), T5 (p=.027), T6 (p=.001).The changes of acidity treated with different preservatives significantly changes with period of time but insignificantly changes with the treatment. The changes of TSS content of strawberry juice significantly changes with treatment. The homogeneous subsets are T0 T2 T4 and the subsets b contain T3, T1, T5 and T6 (p=o.ooo). Among all the treatments T6 were most effective in maintaining the nutritional quality during storage. DOI: http://dx.doi.org/10.3329/ijns.v1i4.9736 IJNS 2011 1(4): 97-101

scholarly journals Bioactive Compounds, Antioxidant Activity and Nutritional Quality of Different Culinary Aromatic Herbs

2017 ◽  
Vol 45 (1) ◽  
pp. 179-184 ◽  
Author(s):  
Violeta NOUR ◽  
Ion TRANDAFIR ◽  
Sina COSMULESCU
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Acid Content ◽  
Nutritional Quality ◽  
Radical Scavenging ◽  
Ascorbic Acid Content ◽  
Total Phenolic ◽  
Total Flavonoids ◽  
Total Flavonoids Content ◽  
Aromatic Herbs

In the present work, four of the most widely used culinary herbs (parsley, dill, lovage and celery leaves) in the Romanian traditional cuisine were assessed for some nutritional quality parameters (moisture content, titratable acidity, ascorbic acid content and mineral content), total phenolics content, total flavonoids content and antioxidant activity by 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging assay. In addition, high-performance liquid chromatography (HPLC) coupled with diode-array detection was applied for the identification and quantification of some individual phenolic compounds in the selected aromatic herbs. Although parsley showed the highest ascorbic acid content (206.32 mg/100 g fw), it registered the lowest antioxidant activity. Fresh lovage recorded the highest total phenolic content (577.04 mg GAE/100 g), total flavonoids content (298.38 mg QE/100 g) and antioxidant activity, followed by dill and celery leaves. Among the identified phenolic acids, ellagic acid was predominant in lovage and celery leaves whereas sinapic and vanillic acids were prevalent in dill. Among flavonoids, myricetin was predominant in parsley and celery leaves whereas rutin was predominant in dill and lovage.

Control of Listeria monocytogenes in Caramel Apples by Use of Sticks Pretreated with Potassium Sorbate

2018 ◽  
Vol 81 (12) ◽  
pp. 1921-1928 ◽  
Author(s):  
CHRISTINA K. CARSTENS ◽  
JOELLE K. SALAZAR ◽  
VRIDDI M. BATHIJA ◽  
SARTAJ S. NARULA ◽  
PEIEN WANG ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Listeria Monocytogenes ◽  
Preventive Measure ◽  
Potassium Sorbate ◽  
Pretreatment Condition ◽  
Ambient Temperatures ◽  
Wooden Stick ◽  
Survival And Growth ◽  
Chemical Preservatives ◽  
Pathogen Reduction

ABSTRACT A multistate listeriosis outbreak associated with caramel apples from 2014 to 2015 prompted research on the survival of Listeria monocytogenes in fresh apples and caramel apples. Research indicated that stem end–inoculated caramel apples with stick insertion allowed for the survival and growth of L. monocytogenes at both refrigeration and ambient temperatures. This study aimed to assess the effectiveness of chemical preservatives as pretreatments for the wooden stick component to reduce L. monocytogenes loads in stem end–inoculated caramel apples during storage. Wooden sticks were pretreated with 1, 3, or 5% ascorbic acid (vitamin C), Nisaplin (2.5% nisin), potassium sorbate, and sodium benzoate and then inoculated with L. monocytogenes at 7 log CFU per stick. After storage at 25°C, the pathogen was reduced most effectively by the ascorbic acid pretreatments. At all three ascorbic acid concentrations tested, L. monocytogenes levels were reduced below the level of enumeration (2.5 log CFU per apple) at 24 h and were no longer detectable by enrichment after 72 h. Ascorbic acid (5, 10, and 20%) and potassium sorbate (10, 20, 30, and 40%) were further tested as wooden stick pretreatments for pathogen reduction on stem end–inoculated caramel apples stored at 5 and 25°C. The 40% potassium sorbate solution at 25°C was the most effective pretreatment condition in caramel apples and demonstrated a 3.1-log CFU per apple overall decrease in L. monocytogenes population levels after 216 h. Pretreatment of the wooden stick component of a caramel apple with potassium sorbate may be a viable preventive measure to reduce postprocess L. monocytogenes population levels and hence reduce consumer risk associated with caramel apple consumption.

scholarly journals Nutritive value and yield potential of okra (Abelmoschus esculentus L. Moench) genotypes

2016 ◽  
Vol 41 (3) ◽  
pp. 541-554
Author(s):  
A Biswas ◽  
MM Hossain ◽  
Z Alam ◽  
MM Islam ◽  
A Biswas
Keyword(s):  
Ascorbic Acid ◽  
Nutritional Quality ◽  
Nutritive Value ◽  
Ascorbic Acid Content ◽  
Research Field ◽  
Maximum Amount ◽  
Yield Potential ◽  
Edible Fruit ◽  
Number Of Branches

Two experiments were conducted at the research field and laboratory of the Department of Horticulture, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Salna, Gazipur, during April 2012 to September 2013 to find out the yield performance and nutritional quality of seven genotypes of okra in Bangladesh. The results revealed that the highest yield of okra obtained from BARI Dherosh1 (14.9 t/ha) and the lowest yield was obtained from Hybrid Raja (5.76 t/ha). The highest fruits per plant were recorded from BARI Dherosh1 (24.27 fruits/plant). The genotype Green Hybrid produced the lowest edible fruit per plant (10.27). Maximum virus infestation was recorded in genotype Hybrid Raja (100%) and the lowest in Arka Anamika (76.67%) as well as Arka Anamika performed well in many aspect such as yield (12.95 t/ha), fruits per plant (19.83), number of branches per plant (6). The highest content of free ascorbic acid was recorded in Nabik (3.35 mg/100gm) and the minimum ascorbic acid content was observed in Green Hybrid (1.987 mg/100g). Hybrid Moti had the maximum amount of ?-carotene (0.15 IU/100 g), while minimum amount of ?-carotene was found in IPSA Okra (0.09IU/100 g). The highest K content was observed in IPSA Okra (1.091%) and the lowest in Hybrid Raja (1.06%). The highest amount of Fe was observed in Hybrid Moti (139.60 ppm) and the lowest amount of Fe was observed in Green Hybrid (111.80 ppm). The present results revealed that the yield was maximum in BARI Dherosh1 while Hybrid Moti was superior in nutritive value.Bangladesh J. Agril. Res. 41(3): 541-554, September 2016

scholarly journals Effects of Acidification and Preservatives on Microbial Growth during Storage of Orange Fleshed Sweet Potato Puree

2018 ◽  
Vol 2018 ◽  
pp. 1-11 ◽  
Author(s):  
Joyce Ndunge Musyoka ◽  
George Ooko Abong' ◽  
Daniel Mahuga Mbogo ◽  
Richard Fuchs ◽  
Jan Low ◽  
...  
Keyword(s):  
Citric Acid ◽  
Sweet Potato ◽  
Sodium Benzoate ◽  
Microbial Growth ◽  
Challenge Test ◽  
Potassium Sorbate ◽  
Food Ingredient ◽  
Chemical Preservatives ◽  
Yeasts And Molds ◽  
Orange Fleshed Sweet Potato

Orange Fleshed Sweet Potato (OFSP) puree, a versatile food ingredient, is highly perishable limiting its use in resource constrained environments. It is therefore important to develop shelf-stable puree. A challenge test study was carried out to determine the effect of combinations of chemical preservatives and acidification on microbial growth in stored puree. Puree was prepared and treated as follows: control (A); 0.05% potassium sorbate+0.05% sodium benzoate+1% citric acid (B); 0.1% potassium sorbate+0.1% sodium benzoate+1% citric acid (C); 0.2% potassium sorbate+0.2% sodium benzoate+1% citric acid (D); 1% citric acid (E). Samples were inoculated with Escherichia coli and Staphylococcus aureus at levels of 5.2 x 109 cfu/100g and 1.5 x 109 cfu/100g, respectively, before being evaluated during storage for 10 weeks at prevailing ambient temperature (15-25°C) and refrigeration temperature (4°C). Total aerobic counts, yeasts, and molds were also evaluated. E. coli and S. aureus counts declined significantly (p<0.05) by 4 log cycles in all puree treatments except for control and puree with only citric acid. Total viable count, yeasts, and molds were completely inhibited except for puree with only citric acid. Combination of chemical preservatives and acidification is effective in inhibiting pathogens and spoilage microorganisms in sweet potato puree.

scholarly journals Shelf-Life Extension of Wood Apple Beverages Maintaining Consumption-Safe Parameters and Sensory Qualities

Beverages ◽  
2019 ◽  
Vol 5 (1) ◽  
pp. 25 ◽  
Author(s):  
Md. Shakir Moazzem ◽  
Md. Belal Hossain Sikder ◽  
Wahidu Zzaman
Keyword(s):  
Ascorbic Acid ◽  
Citric Acid ◽  
Shelf Life ◽  
Acid Content ◽  
Sodium Benzoate ◽  
Storage Period ◽  
Ascorbic Acid Content ◽  
Microbiological Analysis ◽  
Potassium Metabisulphite ◽  
Sensory Qualities

An investigation was carried out to extend the shelf life of wood apple beverages by up to 50 days from its natural shelf life of 8–12 h. A wood apple beverage was prepared using freeze-dried wood apple powder. Four samples were developed by pasteurizing the beverage at 85 °C for 10 min and treatment with a combination of 50 ppm and 100 ppm of potassium metabisulphite, citric acid, ascorbic acid, and sodium benzoate. Replications and controls were properly maintained. The total soluble solids (°Brix), pH, titrable acidity, ascorbic acid content, microbial growth and sensory attributes of the prepared juice samples were evaluated at an interval of 10 days over a storage period of 50 days. TSS was found to increase (16.30–18.25°Brix) with storage period, while pH (5.43–4.10), titratable acidity (0.67–0.08%), and ascorbic acid content (4.65–1.01 mg/100 mL) decreased with time (Table A1). The microbiological analysis showed little or no growth for samples treated with a combination of 50 ppm potassium metabisulphite, citric acid, ascorbic acid and sodium benzoate up to 50 days. Consumer acceptability of the beverage was found to be satisfactory. Thus, shelf life of wood apple beverage was extended to 50 days satisfactorily, ensuring consumption-safe parameters and satisfactory sensory qualities.

Effect of Selected Generally Recognized as Safe Preservative Sprays on Growth of Listeria monocytogenes on Chicken Luncheon Meat

2002 ◽  
Vol 65 (5) ◽  
pp. 794-798 ◽  
Author(s):  
MAHBUB ISLAM ◽  
JINRU CHEN ◽  
MICHAEL P. DOYLE ◽  
MANJEET CHINNAN
Keyword(s):  
Listeria Monocytogenes ◽  
Sodium Benzoate ◽  
Untreated Control ◽  
Potassium Sorbate ◽  
Sodium Propionate ◽  
Luncheon Meat ◽  
Chemical Preservatives ◽  
Sodium Diacetate

The ability of selected generally recognized as safe (GRAS) chemical preservatives to reduce populations or inhibit growth of Listeria monocytogenes on chicken luncheon meat was evaluated. Slices of luncheon meat were treated by evenly spraying onto their surfaces 0.2 ml of a solution of one of four preservatives (sodium benzoate, sodium propionate, potassium sorbate, and sodium diacetate) at one of three different concentrations (15, 20, or 25% [wt/vol]). Each slice was then surface inoculated with a five-strain mixture of 105 CFU of L. monocytogenes per ml, held at 4, 13, or 22°C, and assayed for L. monocytogenes immediately after inoculation and at 3, 7, 10, and 14 days of storage. Initial reductions of L. monocytogenes populations ranged from 0.78 to 1.32 log10 CFU g−1 at day 0 for sodium benzoate– or sodium diacetate–treated meat, whereas reductions for the sodium propionate or potassium sorbate treatments were only 0.14 to 0.36 log10 CFU g−1. After 14 days of storage at 4°C, L. monocytogenes populations on all treated slices were 1.5 to 3 log10 CFU g−1 less than on the untreated slices. At 13°C and after 14 days of storage, L. monocytogenes populations were 3.5 and 5.2 log10 CFU g−1 less on luncheon meat slices treated with 25% sodium benzoate or 25% sodium diacetate, respectively, and ca. 2 log10 CFU g−1 less when treated with 25% sodium propionate or 25% potassium sorbate than on untreated control slices. Only sodium diacetate was highly inhibitory to L. monocytogenes on meat slices held at 22°C for 7 days or longer. Untreated luncheon meat held at 22°C was visibly spoiled within 10 days, whereas there was no evidence of visible spoilage on any treated luncheon meat at 14 days of storage.

scholarly journals Nutritional quality of jamun-bael spread during storage

2021 ◽  
Vol 17 (2) ◽  
pp. 644-649
Author(s):  
Fozia Hameed ◽  
Neeraj Gupta
Keyword(s):  
Ascorbic Acid ◽  
Acid Content ◽  
Nutritional Quality ◽  
Reducing Sugars ◽  
Chemical Constituents ◽  
Storage Period ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Total Sugars

The present study was conducted to standardize appropriate combinations of jamun-bael blends for preparation of spread and to evaluate the changes in moisture, TSS, reducing sugars, total sugars, titratable acidity and ascorbic acid content of the developed product during storage. Spread prepared from 100:0, 90:10, 80:20, 70:30, 60:40, 50:50, 40:60, 30:70, 20:80, 10:90 and 0:100 ratio of jamun-bael pulp were analyzed for changes in chemical constituents at two months interval during storage period of six months. TSS, total sugars, reducing sugars and acidity increased while as moisture and ascorbic acid decreased in spread during storage.

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