Study the rate of changes in some chemical and microbiological properties of concentrated and diluted orange juice samples during storage at different temperatures
Article Sidebar
-
Orange juice, Storage temperature, Microbiological quality, Physicochemical properties, Microbial spoilage
Abstract
Three different concentrations of juice (15%, 30% and 65%) were used, as well as two samples of sterile juice at 30% and 65% concentration, respectively, with pure strains of yeasts and molds (Sacchromyces cerevisiae and Penicillium notatum). The results of the chemical tests revealed slight changes in the values of the tests with differences in these values between the months in the juice samples at a concentration of (65%). For the concentration (15, 30%), the results showed a high percentage of acidity (0.4-0.3%) with a decrease in the percentage of concentration by (2-5%). Microbiological tests indicated an increase in the total number of microbes for juice samples at a concentration of 15,30% (4.5 x 102, 9.6 × 103C.F.u/ ml), (2.0 x 10, 7.0 × 104 C.F.u/ ml) respectively, while the total microbial number of juice samples decreased by 15% at the end of the third months of storage (7.0 x104 and 8.0 × 103 C.F.u/ ml). The results did not indicate. The presence of coliform bacteria in any of the studied samples. This is a good indicator of adherence to the requirements of good health practices and the high microbiological quality of water used in manufacturing processes. The results of the isolating during the storage period at all the concentrations showed that there were 3 species of bacterial species that follow the species: Bacillus, Micrococcus and Lactobacillus. As for yeast and mold, the results showed that most of the isolates included Pencillium, as well as species of yeast: Sacharomyces, Rhodotorula and Torulopsis. On the other hand, the results of sterile and inoculated samples by Sacchromyces cerevisiae and Penicillium notatum (30% and 65%) showed a significant increase in the microbial number at concentration (30%) during the months of storage, while the was no microbial growth at the concentration of 65%. The concentrated orange juice (65%) did not dilute with relatively high chemical and microbiological quality for 3 months at 4 °C compared to diluted juice samples. The rate of chemical and microbiological changes was directly proportional to the high dilution and storage temperature.
Full text article
References
[1] Al-Hindi, R. R., Al-Najada, A. R., & Mohamed, S. A. (2011). Isolation and identification of some fruit spoilage fungi: Screening of plant cell wall degrading enzymes. African Journal of Microbiology, 5(4), 443–448.
[2] A.O.A.C. (2000). Official Methods of Analysis of the Association of Official Analytical Chemists, 17th ed. Maryland, USA.
[3] Aneja, K. R., Dhiman, R., Aggarwal, N. K., Kumar, V., & Kaur, M. (2014). Microbes associated with freshly prepared juices of citrus and carrots. International Journal of Food Science, 2014, Article ID 408085.
[4] Arias, C. R., Burns, J. K., Friedrich, L. M., Goodrich, M. R., & Parish, M. (2002). Yeast species associated with orange juice: Evaluation of different identification methods. Applied and Environmental Microbiology, 68, 1955–1961.
[5] Codex Alimentarius. (2005). Codex General Standard for Fruit Juices and Nectars, Codex STAN 247-2005. Geneva, Switzerland.
[6] Dorota, K. (2015). Health safety of soft drinks: Contents, containers, and microorganisms. BioMed Research International.
[7] Durgesh, P. M., Ranjana, G. K., & Varsha, K. V. (2008). Microbiological analysis of street-vended fruit juices from Mumbai City, India. Internet Journal of Food Safety, 10, 31–34.
[8] Elmer, H. M. (1978). Standard Methods for the Examination of Dairy Products. Interdisciplinary Books and Periodicals for the Professional and Layman Food and Agro-Industry.
[9] Franke, S. I. R., Pra, D., Erdtmann, B., Henriques, J. A. P., & Silva, J. Influence of orange juice over the genotoxicity induced by alkylating agents: An in vivo analysis. Mutagenesis, 20, 279–283.
[10] Galaverna, G., Silvestro, G. D., Cassano, A., Sforza, S., Dossena, A., Drioli, E., & Marchehelli, R. (2008). A new integrated membrane process for the production of concentrated blood orange juice: Effect on bioactive compounds and antioxidant activity. Food Chemistry, 106, 1021–1030.
[11] Ghenghesh, K. S., Belhaj, K., El-Amin, W. B., El-Nefathi, S. E., & Zalmum, A. (2005). Microbiological quality of fruit juices sold in Tripoli, Libya. Food Control, 16, 855–858.
[12] Hatcher, W. S., Jr., Parish, M. E., Weihe, J. L., Splittstoesser, D. F., & Woodward, B. B. (2000). Fruit beverages. In F. P. Downes & K. Ito (eds.), Methods for the Microbial Examination of Food. American Public Health Association, Washington, D.C., pp. 565–568.
[13] Jasmine, Y. S. (2012). Comparison of sugar content in bottled 100% fruit juice versus extracted juice of fresh fruit. Food and Nutrition Sciences, 3, 1509–1513.
[14] Kaddumukasa, P. P., Imathiu, S. M., Mathara, J. M., & Nakavuma, J. L. (2017). Influence of physicochemical parameters on storage stability: Microbiological quality of fresh unpasteurized fruit juices. Food Science & Nutrition, 1–8.
[15] Klee, H. J. (2010). Improving the flavor of fresh fruits: Genomics, biochemistry, and biotechnology. New Phytologist, 187(1), 44–56.
[16] Klimczak, I., Malecka, M., Szlachta, M., & Gliszczynska-Swiglo, A. (2007). Effect of storage on the content of polyphenols, vitamin C and the antioxidant activity of orange juices. Journal of Food Composition and Analysis, 20, 313–322.
[17] Lawlor, K. A., Schuman, J. D., Simpson, P. G., & Taormina, P. J. (2009). Microbiological spoilage of beverages. In W. H. Sperber & M. P. Doyle (eds.), Compendium of the Microbiological Spoilage of Foods and Beverages. Food Microbiology and Food Safety, pp. 245–284.
[18] Mihiretie, H., & Desta, K. (2015). Microbiological criteria and quality of fruits and fruit juices in Ethiopia and international experience. Medical Microbiology & Diagnosis, 4(4).
[19] Ndife, J., & Abbo, E. (2009). Functional foods: Prospects and challenges in Nigeria. Journal of Science and Technology, 1(5), 1–6.
[20] Ndife, J., Awogbenja, D., & Zakari, U. (2013). Comparative evaluation of the nutritional and sensory quality of different brands of orange juice in Nigerian market. Journal of Food Science, 7(12), 479–484.
[20] Nicolas, B., Razack, B. A., Yollande, I., Aly, S., Tidiane, O. C. A., Philippe, N. A., DeSouza, C., & Sababénédjo, T. A. (2007). Street-vended foods improvement: Contamination mechanisms and application of food safety objective strategy: Critical review. Pakistan Journal of Nutrition, 6(1), 1–10.
[21] Nma, O. N., & Ola, A. A. (2013). Microbiological analysis of some packaged fruit juices sold in Port Harcourt Metropolis, Nigeria. Nature and Science, 11(4), 30–40.
[22] Obire, O., Ramesh, R. Putheti, Dick, A. A., & Okigbo, R. N. (2008). Biotechnology influence for the production of ethyl alcohol (ethanol) from waste fruits. e-Journal of Science & Technology (e-JST), 3, 17–32.
[23] Odu, N. N., & Ameweiye, N. B. (2013). Microbiological quality of street-vended ready-to-eat “Bole” fish in Port Harcourt Metropolis. New York Science Journal, 6(2), 92–101.
[24] Okigbo, R. N., & Obire, O. (2009). Mycoflora and production of wine from fruits of soursop (Annona muricata L.). International Journal of Wine Research, 1, 1–9.
[25] Oliveira, J. C., Setti-Perdigao, P., Siqueira, K. A. G., Santos, A. C., & Miguel, M. A. L. (2006). Microbiological characteristics of orange juices. Ciência e Tecnologia de Alimentos, 26(2), 241–245.
[26] Paterson, R. R. M., & Lima, N. (2010). How will climate change affect mycotoxins in food? Food Research International, 43(7), 1902–1914.
[27] Patil, S., Bourke, P., Frias, J. M., Tiwari, B. K., & Cullen, P. J. (2009). Inactivation of Escherichia coli in orange juice using ozone. Innovative Food Science and Emerging Technologies, 10, 551–557.
[28] Pitt, J. I., & Hocking, A. D. (2009). Fungi and Food Spoilage, 3rd ed. Springer, New York, USA.
[29] Rivas, A., Rodrigo, D., Martínez, A., Barbosa-Cánovas, G. V., & Rodrigo, M. (2006). Effect of PEF and heat pasteurization on the physical-chemical characteristics of blended orange and carrot juice. LWT—Food Science and Technology, 39(10), 1163–1170.
[30] Samson, R. A., Houbraken, J., Thrane, U., Frisvad, J. C., & Andersen, B. (2010). Food and Indoor Fungi. CBS Laboratory Manual Series 2. Centraalbureau voor Schimmelcultures, Utrecht, The Netherlands.
[31] Scholte, R., Samson, R., & Dijksterhuis, J. (2004). Spoilage fungi in the industrial processing of foods. In Introduction to Food- and Airborne Fungi. Centraalbureau voor Schimmelcultures, Utrecht, The Netherlands, pp. 339–359.
[32] Singh, D., & Sharma, R. R. (2007). Postharvest diseases of fruit and vegetables and their management. In D. Prasad (ed.), Sustainable Pest Management. Daya Publishing House, New Delhi, India.
[33] Sospedra, I., Rubert, J., Soriano, J. M., & Manes, J. (2012). Incidence of microorganisms from fresh orange juice processed by squeezing machines. Food Control, 23(1), 282–285.
[34] Tournas, V. H., Heeres, J., & Burgess, L. (2006). Moulds and yeasts in fruit salads and fruit juices. Food Microbiology, 23(7), 684–688.
[35] Wardlaw, G. M. (2004). Perspectives in Nutrition, 6th ed. McGraw-Hill Companies, New York, USA.
Authors
This work is licensed under a Creative Commons Attribution 4.0 International License.
In a brief statement, the rights relate to the publication and distribution of research published in the journal of the University of Sebha where authors who have published their articles in the journal of the university of Sebha should how they can use or distribute their articles. They reserve all their rights to the published works, such as (but not limited to) the following rights:
- Copyright and other property rights related to the article, such as patent rights.
- Research published in the journal of the University of Sebha and used in its future works, including lectures and books, the right to reproduce articles for their own purposes, and the right to self-archive their articles.
- The right to enter a separate article, or for a non-exclusive distribution of their article with an acknowledgment of its initial publication in the journal of Sebha University.
Privacy Statement The names and e-mail addresses entered on the Sabha University Journal site will be used for the aforementioned purposes only and for which they were used.