scholarly journals Biopreservative Potential of the Spices; Piper Guineense (Uziza), Xylopia Aethiopica (Uda) and Tetrapleura Tetraptera (Oshorisho) in Fresh Fruit Juices

2020 ◽  
pp. 1-6
Author(s):  
Anumudu C K ◽  
◽  
Okolo C A ◽  
Ezembu E N ◽  
◽  
...  
Keyword(s):  
Fruit Juice ◽  
Bacterial Load ◽  
Fruit Juices ◽  
Fresh Fruit ◽  
Food Preservatives ◽  
Piper Guineense ◽  
Pineapple Juice ◽  
Tetrapleura Tetraptera ◽  
Fungal Load ◽  
Xylopia Aethiopica

This study demonstrates the antimicrobial activity of three spices, Piper guineense (Uziza), Xylopia aethiopica (Uda), Tetrapleura tetraptera (oshorisho) and their potential use as food biopreservatives. Essential oils of the spices seed were obtained and used in the agar-diffusion and tube dilution assays to determine their minimum inhibition (MIC) and bactericidal concentrations (MBC) against a common fruit juice spoilage organism (Bacillus cereus). MIC values of 50mg/ ml (Oshorisho) and 25mg/ml (Uziza and Uda) were obtained. Similarly, all spice extracts were bactericidal at a concentration of 100mg/ml. The spice extracts were utilized in the fortification of fresh fruit juice. Fortification of orange, pineapple and watermelon juices with extracts of the spices caused a reduction in the bacterial and fungi load of the juices over a period of 7 days in comparison to unpreserved controls. Orange juice preserved with uda had a fungal load of 1.9 x106 and bacterial load of 8.0 x106 compared to control with loads of 2.3 x107 and 1.1 x107 , respectively. Watermelon juice preserved with oshorisho had a fungal load of 1.2 x106 and bacterial load of 1.1 x107 compared to control with loads of 2.1 x107 and 8.8 x107 , respectively while pineapple juice preserved with uziza had a fungal load of 1.2 x107 and bacterial load of 1.6 x107 compared to control with loads of 2.7 x107 and 2.5 x108 , respectively. These results show that the spice extracts have potential for use as food preservatives for extending the shelf life of freshly prepared fruit juices. This is important as the demand for fresh foods free from chemical preservatives but microbiologically safe is on the increase.

Plaque and salivary pH changes after consumption of fresh fruit juices

2006 ◽  
Vol 30 (1) ◽  
pp. 9-13 ◽  
Author(s):  
Lata Kiran Banan ◽  
Amitha Hegde
Keyword(s):  
Healthy Eating ◽  
Room Temperature ◽  
Fruit Juice ◽  
Dietary Habits ◽  
Grape Juice ◽  
Fruit Juices ◽  
Fresh Fruit ◽  
Pineapple Juice ◽  
Concept Of Health ◽  
Salivary Ph

The concept of health has prevailed for centuries and the dietary habits are apparently changing with modernization. "Healthy eating" is now perceived to be important. The desirability of a healthful lifestyle has led to an increased consumption of juices. Drinking large amount of fruit juice is frequently practiced these days and the consumption of these juices is further modified with behavioral habits such as swishing and frothing the drinks around the mouth, sucking frozen fruit juices, use of feeder cups at bed time etc. Hence this study was conducted to find the acidogenic potential of the commonly consumed fresh fruit juices (Grapes, orange, and pineapple) and the juices stored at various temperatures (room temperature, refrigerator and freezer) on the plaque and saliva at various intervals. It was observed that grape juice was more acidogenic compared to orange and pineapple juice. Frozen fruit juices caused a greater drop in plaque and salivary pH followed by the refrigerated juice.

scholarly journals Microbiological and physicochemical properties of commercial seal tampered refrigerated fruit juices

2016 ◽  
Vol 4 (1) ◽  
pp. 21
Author(s):  
Olusola Oluwole ◽  
Oluwole David ◽  
Christopher Falegan ◽  
Biodun Awojuyigbe ◽  
Olatunji Olajide
Keyword(s):  
Physicochemical Properties ◽  
Fruit Juice ◽  
Citrus Fruit ◽  
Storage Period ◽  
Apple Fruit ◽  
Fruit Juices ◽  
Pineapple Juice ◽  
Orange Fruit ◽  
Total Bacteria

<p>Microbial and physicochemical properties of seven branded, seal tampered refrigerated fruit juices were carried out in this study using standard methods. Coliform counts ranged from 2.079 to3.093 log<sub>10</sub>cfu/ml over the storage period with pineapple juice and citrus juice having the highest and least coliform count respectively. Total bacteria count in the juice ranged from 7.009 to 8.243 log<sub>10</sub>cfu/ml. Citrus fruit juice however had the highest staphylococcal count while pineapple juice had the least (2.344 to 3.881log<sub>10</sub>cfu/ml). Also, osmophilic yeast count ranged from 2.017 to 3.903log<sub>10</sub>cfu/ml, having the highest load in orange fruit juice and lowest load in citrus fruit juice. The pH of the juice samples ranged from 2.9 to 4.2 during the period of refrigeration. Conductivity was highest in apple fruit juice and lowest in orange nectar pulp fruit juice. The total dissolved solids ranged from 0.29 to 1.95 over storage and was recorded highest in apple juice and lowest in orange nectar pulp fruit juice. Turbidity ranged from 5.8-200. These results indicate a reduction in the quality of fruit juices after 5 days of opening and thus reveals that both spoilage and pathogenic organisms could proliferate in juices despite refrigeration.</p>

scholarly journals Pathogenic Bacterial Species in Locally Prepared Fresh Fruit Juices Sold in Juice Houses of Eastern Ethiopia

2021 ◽  
Vol 14 ◽  
pp. 117863612110607
Author(s):  
Dechasa Adare Mengistu ◽  
Negga Baraki ◽  
Tesfaye Gobena Tesema
Keyword(s):  
Pathogenic Bacteria ◽  
Fruit Juice ◽  
Statistical Tests ◽  
Statistical Significance ◽  
Bacterial Species ◽  
Fruit Juices ◽  
Fresh Fruit ◽  
Plate Count ◽  
Eastern Ethiopia ◽  
Food Borne

Fruit juices are important components of a healthy diet and a dietary source of nutrients, vitamins, and fiber and vital for human health. However, unless it is handled with safety and hygienic conditions, food can be a vehicle for the transmission of various agents of diseases resulting in food borne outbreaks. Thus, this study aimed to determine common pathogenic bacterial species in locally prepared fresh fruit juices sold in juice houses of Eastern Ethiopia. A cross-sectional study design was conducted from 1 January to 27 March 2020, in eastern Ethiopia. Seventy-eight juice samples were collected aseptically using a sterilized collecting jar from each juice house. Pour plate count method was used to determine Staphylococcus, Salmonella, and Shigella species. Finally, the data were analyzed using descriptive statistical tests such as Chi-square and Fisher’s exact tests. P-value of .05 was considered as a cut point for statistical significance. The study found Staphylococcus count ranged from 1.68 log CFU/mL with the mean value of 4.204 log CFU/mL. Overall, 58 (74.4%) of the fruit juice samples had Staphylococcus count, 19 (24.4%) had Salmonella and 12 (15.4%) had Shigella higher than the maximum permitted limit of Gulf standard, 2000 set for any type of fruit juice. In general, the study found more than two-thirds of fruit juice samples had at least 1 pathogenic bacteria species higher than the maximum permitted limit and potentially hazardous to consumer health. Thus, regular supervision and application of food hygiene and safety are essential to improve the quality of fruit juice and to prevent the consumption of contaminated fruit juices, which leads to food borne illness.

Survival of SA11 Rotavirus in Fresh Fruit Juices of Pineapple, Papaya, and Honeydew Melon

2008 ◽  
Vol 71 (5) ◽  
pp. 1035-1037 ◽  
Author(s):  
YAP KOK LEONG ◽  
ONG CHIAW XUI ◽  
ONG KIEN CHIA
Keyword(s):  
Color Index ◽  
Culture Medium ◽  
Virus Titer ◽  
Fruit Juices ◽  
Fresh Fruit ◽  
Ananas Comosus ◽  
Pineapple Juice ◽  
Honeydew Melon ◽  
Cucumis Melo L ◽  
Viral Titers

Survival of rotavirus in fresh fruit juices of papaya (Caraca papaya L.), honeydew melon (Cucumis melo L.), and pineapple (Ananas comosus [L.] Merr.) was studied. Clarified juices were prepared from pulps of ripe fruits and sterilized by ultrafiltration. One milliliter of juice from each fruit was inoculated with 20 μlof 1 × 106 PFU of SA11 rotavirus and sampled immediately (0-h exposure) and 1 and 3 h later at 28°C. Mean viral titers in juices of papaya (pH 5.1) and honeydew melon (pH 6.3) at 1 and 3 h were not significantly different from titers at 0-h exposure. Mean viral titers in juices from pineapples with ripening color indices of 3 (pH 3.6) and 6 (pH 3.7) at 1-h exposure (color index 3: 4.0 ± 1.7 × 104; color index 6: 2.3 ± 0.3 × 105) and 3-h exposure (color index 3: 1.1 ± 0.4 × 104; color index 6: 1.3 ± 0.6 × 105) were significantly lower than titers at 0-h exposure (color index 3: 5.7 ± 2.9 × 105; color index 6: 7.4 ± 1.3 × 105). Virus titers in pineapple juices of color index 3 were significantly lower than titers of the virus in juices of index 6. In cell culture medium (pH 7.4), SA11 titer remained stable over 3 h at 28°C. However, at pH 3.6, the virus titer was reduced to a level not significantly different from that of the virus in pineapple juice of color index 6 (pH 3.7). In conclusion, papaya and honeydew melon juices, in contrast to pineapple juice, have the potential to transmit rotavirus. Inactivation of SA11 virus in pineapple juice can be possibly attributed to low pH and constituent(s) in the juice.

scholarly journals Etude Phytochimique Et De Cytotoxicité De Quelques Plantes Utilisées Dans Le Traitement De La Stérilité Féminine Au Sud-Bénin

2018 ◽  
Vol 14 (6) ◽  
pp. 156
Author(s):  
Victorin Houmènou ◽  
Arlette Adjatin ◽  
Fidèle Assogba ◽  
Joachim Gbénou ◽  
Akpovi Akoègninou
Keyword(s):  
Elaeis Guineensis ◽  
Traditional Healers ◽  
Herbal Drug ◽  
Ethnobotanical Survey ◽  
Piper Guineense ◽  
Garcinia Kola ◽  
Chemical Substances ◽  
Tetrapleura Tetraptera ◽  
Monodora Myristica ◽  
Xylopia Aethiopica

The most cited plant drugs during an ethnobotanical survey conducted for traditional healers and resource persons in southern Benin, used in the treatment of female infertility, were the subject of a phytochemical screening. It aims to determine the chemical substances that are conferred on the plants. These chemical substances are the pharmacological properties that are used for the treat of ailment recognized as being the origin of this disease. As a result, we studied the cytotoxicity of each herbal drug. In total, the organs of 17 plant species involved in this study are Aframomum melegueta, Allium cepa, Anchomanes deformants, Baphia nitida, Carissa spinarum, Elaeis guineensis, Garcinia cola, Kigelia africana, Monodora myristica, Morinda lucida, Musa sapientum, Olax subscorpioidea, Piper guineense, Pterocarpus erinaceus, Pupalia lappacea, Tetrapleura tetraptera, Xylopia aethiopica. The results obtained indicate that the richness in phytochemical element is a function of the species. Thus, Aframomum melegueta, Garcinia kola, Monodora myristica, Tetrapleura tetraptera, Xylopia aethiopica, and Anchomanes difformis are rich in catechin and/or gallic tannins, mucilages, reducing compounds, anthocyanins and/or leucoanthocyanins. On the other hand, no drugs is at same time rich in free anthracenics, steroids and / or terpernoids, alkaloids, saponosides, and quinone derivatives. The calculated CL50 values for each of the plant organs are all greater than 0.1 mg / ml. None of them is toxic. However, the non-toxicity of an herbal drug does not mean the same with the multispecies recipe in which it is used. Pharmacological tests of the various recipes used are also of significant importance.

Assessment of the Erosive Potential of the Commonly Consumed Fruit-Based Beverages Among Children

2021 ◽  
Vol 13 (4) ◽  
pp. 253-257
Author(s):  
Umme Azher ◽  
Vijayashree C ◽  
Santhosh T Paul ◽  
Divya C Reddy
Keyword(s):  
Fruit Juice ◽  
Titratable Acidity ◽  
Dental Erosion ◽  
Fruit Juices ◽  
Fresh Fruit ◽  
Group 3 ◽  
Fruit Drink ◽  
Group 2 ◽  
Critical Ph ◽  
Group 1

Background: Dental erosion, an irreversible loss of dental hard tissue by a chemical process without the involvement of bacteria can be caused by various intrinsic and extrinsic factors. The consumption of foods with a low pH can cause a drop in the pH of the oral cavity below critical pH and its persistence can lead to a potential damage to teeth. As acidic beverages are likely to be a major factor in the etiology of dental erosion, it is important to determine the erosive potential of commonly consumed fruit-based beverages among children and educate the parents of their detrimental effects on teeth. Objectives: To evaluate and compare the pH and titratable acidity of the commonly consumed fruit-based beverages. Methodology: Three commonly consumed flavours (Orange, Apple, Mixed fruit) of fruit-based beverages (Group 1 - fresh fruit juice; Group 2 - packed fruit juice; Group 3 - packed fruit drink) were analyzed for pH and titratable acidity. The pH was determined using digital pH meter and the titratable acidity was measured by adding 1M sodium hydroxide (NaOH) in increments of 0.2 ml to 100 ml of the freshly prepared/ opened fruit-based beverages until the pH reached 5.5 and 7. The pH reading was measured after each increment (0.2 ml) of NaOH, until a stable pH was achieved. All the measurements were repeated in triplicates. Results: The pH of all drinks investigated in the present study ranged between 3.29 - 4.43. On comparison of the titratable acidity, packed fruit drink (Group 3) exhibited highest titratable acidity, followed by packed fruit juices (Group 2) and fresh fruit juices (Group 1). Conclusion: All the fruit-based beverages in the present study exhibited an acidic pH, which was well below the critical pH of 5.5, thereby exhibiting an erosive potential.

scholarly journals Estimation of Microbial Contamination in Fresh and Commercial Fruit Juices: A Comparative Study

2021 ◽  
pp. 145-153
Author(s):  
Vanessa James ◽  
Hiral Panchal
Keyword(s):  
Staphylococcus Aureus ◽  
Microbial Contamination ◽  
Fruit Juice ◽  
Aloe Vera ◽  
Fruit Juices ◽  
Fresh Fruit ◽  
Plate Count ◽  
Human Consumption ◽  
Coliform Count ◽  
Total Plate Count

Aim and Objective: The objective of the present study is to determine microbial contamination in fresh and packaged commercial fruit juices (including a combination of Aloe vera with fruit juices) available in the Ahmedabad city of Gujarat, India. Materials and Methods: Seventeen samples were collected from various parts of the city which includes 9 commercial fruit juice samples and 8 street vended fresh fruit juice samples. Samples were examined for Total plate count, Yeast and mould count, coliform count, Escherichia coli, Salmonella, Staphylococcus aureus, Shigella, Enterobacteriaceae, Listeria monocytogens and Vibrio Cholerae. Results: Commercial fruit juices do not exceed the FSSAI standards for fruit juices and are free of harmful pathogens making themsafe for human consumption. Street vended fresh fruit juice samples exceedthe FSSAI limit for Total Plate count, Yeast and mould count and Coliform count. Street vended Fresh fruit juices demonstratethepresence of Ecoli, Salmonella and Staphylococcus aureus in 75% (6/8) samples. Enterobacteriaceae were identified in street vended fruit juices which exceeds the FSSAI standard limit. Conclusion: The study demonstrates that commercial fruit juices were safe for human consumption but fresh juices showed significant microbial growth and harmful pathogens which must be controlled to ensure consumer’s safety and health. However regular monitoring of commercial and fresh fruit juices is recommended to avoid food borne illness resulting from pathogens encountered in the study.

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