<abstract xmlns="http://www.w3.org/1999/xhtml"><p>Fruit juices are liable to spoilage as a result of fermentation by microorganisms. This study is intended to provide information on preservative of fruit juices with plant extracts. The preservative effects of <italic>Gmelina arborea</italic> fruit and <italic>Nauclea latifolia</italic> stem bark extracts in apple and pineapple juices were assessed in comparison to chemical preservative (sodium benzoate) as a positive control and refrigeration at 4 °C as a negative control measures. Decrease in microbial load during storage was observed in the prepared juice samples. <italic>G. arborea</italic> fruit extract in microbial inhibition was more potent followed by sodium benzoate and <italic>N. latifolia</italic> stem bark extract. <italic>G. arborea</italic> preserved juices were of better choice in sensory evaluation for acceptability than <italic>N. latifolia</italic> and sodium benzoate preserved juices. Phytochemical screened from the extracts are saponins, tannins, flavonoids, alkaloids and steroids. The titratable acidity of the prepared juices evaluated <italic>G. arborea</italic> of lower titratable acidity value than <italic>N. latifolia</italic>. The results has provided a partial support for the use of <italic>G. arborea</italic> fruits and <italic>N. latifolia</italic> stem bark extracts for preservation of fruit juices. The use of <italic>N. latifolia</italic> and <italic>G. arborea</italic> as preservative agents have not been documented and could be potential sources of natural preservative agents for future use in preservation of alcoholic and non alcoholic beverages.</p></abstract>

Fruit juices are liable to spoilage as a result of fermentation by microorganisms. This study is intended to provide information on preservative of fruit juices with plant extracts. The preservative effects of Gmelina arborea fruit and Nauclea latifolia stem bark extracts in apple and pineapple juices were assessed in comparison to chemical preservative (sodium benzoate) as a positive control and refrigeration at 4 °C as a negative control measures. Decrease in microbial load during storage was observed in the prepared juice samples. G. arborea fruit extract in microbial inhibition was more potent followed by sodium benzoate and N. latifolia stem bark extract. G. arborea preserved juices were of better choice in sensory evaluation for acceptability than N. latifolia and sodium benzoate preserved juices. Phytochemical screened from the extracts are saponins, tannins, flavonoids, alkaloids and steroids. The titratable acidity of the prepared juices evaluated G. arborea of lower titratable acidity value than N. latifolia. The results has provided a partial support for the use of G. arborea fruits and N. latifolia stem bark extracts for preservation of fruit juices. The use of N. latifolia and G. arborea as preservative agents have not been documented and could be potential sources of natural preservative agents for future use in preservation of alcoholic and non alcoholic beverages.

Preservative Effects of <italic>Gmelina arborea</italic> Fruits and <italic>Nauclea latifolia</italic> Stem Bark Extracts on Fruit Juice in Comparison with a Known Chemical Preservative

Acta Universitatis Cibiniensis. Series E: Food Technology

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Preservative Effects of  Fruits and  Stem Bark Extracts on Fruit Juice in Comparison with a Known Chemical Preservative

Fruit juices are liable to spoilage as a result of fermentation by microorganisms. This study is intended to provide information on preservative of fruit...

Preservative Effects of Gmelina arborea Fruits and Nauclea latifolia Stem Bark Extracts on Fruit Juice in Comparison with a Known Chemical Preservative

Online veröffentlicht: 29. Dez. 2017

Seitenbereich: 73 - 82

DOI: https://doi.org/10.1515/aucft-2017-0017

Schlüsselwörter
Fruit juice, Preservation, Microorganisms, Plant extracts

© 2017 Fred Coolborn Akharaiyi et al., published by De Gruyter Open

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Preservative Effects of Gmelina arborea Fruits and Nauclea latifolia Stem Bark Extracts on Fruit Juice in Comparison with a Known Chemical Preservative

Online veröffentlicht: 29. Dez. 2017

Seitenbereich: 73 - 82

DOI: https://doi.org/10.1515/aucft-2017-0017

SchlüsselwörterFruit juice, Preservation, Microorganisms, Plant extracts

© 2017 Fred Coolborn Akharaiyi et al., published by De Gruyter Open

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Schlüsselwörter
Fruit juice, Preservation, Microorganisms, Plant extracts