Comparative assessment of storage stability of ginger-garlic and chemical preservation on fruit juice blends

Storage Stability of selected juice blends

Authors

  • Abiola Olaniran Landmark University, College of Applied and Pure Sciences, Department of Microbiology, Staff quarters, postal code 370102 Omu-Aran, Nigeria, Tel.: +2348034961968 https://orcid.org/0000-0001-8212-862X
  • Helen Abu Landmark University, College of Applied and Pure Sciences, Department of Microbiology, Staff quarters, postal code 370102 Omu-Aran, Nigeria, Tel.: +2347033838366 https://orcid.org/0000-0003-0620-0209
  • Ruth Afolabi Landmark University, College of Applied and Pure Sciences, Department of Microbiology, Staff quarters, postal code 370102 Omu-Aran, Tel.: +2348153117749 https://orcid.org/0000-0003-0620-0209
  • Charles Okolie Landmark University, College of Applied and Pure Sciences, Department of Microbiology, Staff quarters, postal code 370102 Omu-Aran, Nigeria, Tel: +2348060241166
  • Akinyomade Owolabi Landmark University, College of Applied and Pure Sciences, Department of Microbiology, Staff quarters, postal code 370102 Omu-Aran, Nigeria,Tel.: +2348025592006 https://orcid.org/0000-0001-7626-836X
  • Oghenerobor Akpor Landmark University, College of Applied and Pure Sciences, Department of Microbiology, Staff quarters, postal code 370102 Omu-Aran, Nigeria, Tel.: +2348168920716 https://orcid.org/0000-0002-4256-1549

DOI:

https://doi.org/10.5219/1262

Keywords:

juice blends, ginger, garlic, stability, preservatives

Abstract

The study aimed at reduction of wastage of fruit, encourage production, consumption and preservation of fruit juice blends using garlic ginger filtrate with health benefits as biopreservative thus providing alternatives with biological advantage over chemical preservatives (ascorbic and benzoate acids) without altering the organoleptic and physicochemical properties of fruit juice blends. The study evaluated the potential of natural preservatives (ginger, garlic and ginger-garlic filtrates) in comparison with two conventional chemical preservatives (ascorbic and benzoate acids) for fruit juice blends preservation. The juice blend used was cashew, pineapple and watermelon. In terms of flavor and mouth feel, the order of preference of the juice were the preserved with 1% garlic-ginger > 1% ginger > 1% garlic > 1% ascorbic acid > and preserved with 1% sodium benzoate at ambient temperature. Maximum decrease in pH was observed in the juice sample that had no added preservative. Generally, all the fruit blends (preserved and unpreserved), with the exception of the one preserve with 1% ginger-garlic showed growth of bacteria after one week of storage. Juice blends preserved with the 1% ginger-garlic were most acceptable compared to other preservatives. The synergistic biopreservative ability observed with the ginger-garlic may be a preferable alternative to conventional preservatives.

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Published

2020-02-28

How to Cite

Olaniran, A., Abu, H. ., Afolabi, R. ., Okolie, C. ., Owolabi, A. ., & Akpor, O. . (2020). Comparative assessment of storage stability of ginger-garlic and chemical preservation on fruit juice blends: Storage Stability of selected juice blends. Potravinarstvo Slovak Journal of Food Sciences, 14, 88–94. https://doi.org/10.5219/1262