International network for natural sciences – research journal
  • mendeley icon
  • linkedin icon
  • google plus icon
  • twitter icon
  • google scholar icon
  • facebook icon

Effect of crude stevia extract and chemical preservatives on the overall quality of sweet orange juice during storage

By: Huzafa Iqbal, Muhammad Ayub, Arsalan Khan, Muhammad Zeeshan, Falak Naz Shah, Sher Ali Khan, Mukarram Shah, Fazli Wahab, Hamid Noor

Key Words: Crude stevia extract, Sweet orange, Chemical preservatives, Juice quality.

Int. J. Biosci. 16(4), 310-319, April 2020.

DOI: http://dx.doi.org/10.12692/ijb/16.4.310-319

Certification: ijb 2020 0092 [Generate Certificate]

Abstract

Peoples are more attracted towards juices than carbonated drinks as they supply a variety of vitamins, minerals with some of the phytonutrients that are playing crucial role in the human health. Commonly three types of juices are available in the market. Fresh squeezed juice, NFC means not form concentrate obtained by freezing after squeezing and RFC, reconstituted from concentrate. Sweet orange is one of the famous citrus fruit due to its good-looking cheerful color, flavor and tempting taste. In the present study, the juice was prepared by the selected ratio as per panel of judges and treatments were named SOS0 to SOS7 with different level of preservative. The combination of sweet orange juice and stevia extract was made at a ratio 7: 93.The treatments were analyzed physio-chemically and sensory for a total period of 120 days. The statistical results revealed that treatments have a significant (P<0.05) effect on the physiochemical and sensory attributes of the juice. Among different treatments studied, the sample SOS1 has shown the best results in terms of physiochemical and organoleptic characteristics.

| Views 21 |

| Views 21 |

Effect of crude stevia extract and chemical preservatives on the overall quality of sweet orange juice during storage

Agriculture Marketing Information Service. 2015. A . Area and Production of Fruit , Vegetables and Condiments B . Export / Import of Fruit , Vegetables & Condiments 1–111.

AOAC. 2012. Official methods of analysis, Association of official analytical chemist 19thedition, Washington D.C., USA.

Balaswamy K, Rao PP, Rao GN, Nagender A, Satyanarayana A. 2014. Production of Low Calorie Ready-to-Serve Fruit Beverages Using a Natural Sweetener, Stevia (Stevia Rebaudiana L.). Focusing on Modern Food Industry 3, 59.

https://doi.org/10.14355/fmfi.2014.03.008

Efsa. 2010. Scientific Opinion on The Safety of Steviol Glycosides. EFSA J. 8, 1–84.

https://doi.org/10.2903/j.efsa.2010.1537.Available

Etebu E, Nwauzoma AB. 2014. A Review on Sweet Orange (CITRUS SINENSIS L Osbeck): Health, Diseases and Management.

Ghasemzadeh A, Omidvar V, Jaafar HZE. 2012. Polyphenolic content and their antioxidant activity in leaf extract of sweet potato (Ipomoea batatas). Journal of Medicinal  Plants Research. 6, 2971–2976.

https://doi.org/10.5897/JMPR011.1353

Ijaz M, Peerzada A,  SaqibM, Malik M. 2015. Stevia rebaudiana : An Alternative Sugar Crop in Pakistan – a Review.Journal of medicinal and spice plants. 20. 88-96.

Izquierdo L, Sendra J. 2003. Citrus Fruits| Composition and Characterization.Encyclopedia of Food Sciences and Nutrition. 1335-1341.

Jothi J, Karmoker P, Sarower K. 2014. Quality assessment of mixed fruit squash: physico-chemical analysis, sensory evaluation and storage studies. Journal ofthe Bangladesh Agriculture University 12, 195–201.

https://doi.org/10.3329/jbau.v12i1.21412

Kaushik R, Narayanan P, Vasudevan V, Muthukumaran G, Usha A. 2010. Nutrient composition of cultivated stevia leaves and the influence of polyphenols and plant pigments on sensory and antioxidant properties of leaf extracts. Journal of Food Science Technolnology 47, 27–33.

https://doi.org/10.1007/s13197-010-0011-7

Kumar Singh S, Sharma M. 2017. Review on Biochemical Changes Associated with Storage of Fruit Juice. International Journal of Current Microbiology and Applied Sciences 6, 236–245.

https://doi.org/10.20546/ijcmas.2017.608.032

Bimakr M, Rahman RA, Taip FS, Ganjlo A,Salleh LM, Selamat  J, Hamid A, Zaidul ISM. 2011 “Comparison of Different Extraction Methods for the Extraction of Major Bioactive Flavonoid Compounds from Spearmint (Menthaspicata L.) Leaves,” Food and Bioproducts Processing  89(1), 67-72.

Muhammad T. 2012. Analysis of stevioside in Stevia rebaudiana. Journal of Medicinal Plants Research 6, 2216–2219.

https://doi.org/10.5897/jmpr11.1792

Pareek S, Paliwal R, Mukherjee S. 2015. Effect of juice extraction methods, potassium metabisulphite concentration and storage temperature on the extent of degradation and reactivity of chemical constituents in mandarin (Citrus reticulata blanco) juice. Journal of  Food Agriculture and Environment 13, 39–44.

Sandi D, Paes CJB, Gomes DeSousa AC, MaiaParreiras JF, CoelhoDaSilva MT, LessaConstant PB. 2004. Hunter color dimensions, sugar content and volatile compounds in pasteurized yellow passion fruit juice (Passiflora edulis var. flavicarpa) during storage. The Brazilian Archives of Biology and Technology 47, 233–245.

https://doi.org/10.1590/S1516-89132004000200011

Savita SM, Sheela K, Sunanda S, Shankar AG, Ramakrishna P. 2004.  Stevia rebaudiana – A Functional Component for Food Industry . Journal of Human Ecology 15, 261–264.

https://doi.org/10.1080/09709274.2004.11905703

Shah BW, Khan A, Khan MA, Shah FN, Amin NUL, Ayub M, Wahab S, Muhammad A, Khan SH. 2015. Quality Evaluation and Preparation of Apple and Olive Fruit Blended Jam. Global Journal of Medicinal  Research. L Nutrition and Food Science 15, 1–8.

TDAP. 2010. Report on export of kinnow. Trade development authority of Pakistan, Govt. of Pakistan. – Google Search.

Thakur M, Joshi VK. 2010. Use of steviosides sweetness for the preparation of Aonla RTS beverages. College of horticulture. Thesis MSc.

USDA. 2011. Department Of Agriculture National Agricultural Statistics Service Agricultural Agricultural Statistics 2010.

Yousaf S, Zeb A, Khan A, Rahman Z, Ali R, Ali M, Tabassum A, Khurshid S. 2016. Effect of Different Antimicrobial Agents on Preservation of Watermelon Pulpy Juice.American-Eurasian Journal of Agriculture& Environmental Sciences 16, 617–624. https://doi.org/10.5829/idosi.aejaes.2016.16.3.12884

Jain S, Sankhla APK, Dashora A, Sankhla AK. 2003. Physiochemical and sensory properties of orange drink. Journal of Food Scienceand Technology India. 40, 656-659.

Bezman Y, Russell L, Rouseff, Naim M. 2001. 2-Methyl-3-furanthiol and methional are possible off-flavors in stored orange juice. Journal of Agriculture Food Chemistry 49(5), 425-432.

Huzafa Iqbal, Muhammad Ayub, Arsalan Khan, Muhammad Zeeshan, Falak Naz Shah, Sher Ali Khan, Mukarram Shah, Fazli Wahab, Hamid Noor.
Effect of crude stevia extract and chemical preservatives on the overall quality of sweet orange juice during storage.
Int. J. Biosci. 16(4), 310-319, April 2020.
https://innspub.net/ijb/effect-crude-stevia-extract-chemical-preservatives-overall-quality-sweet-orange-juice-storage/
Copyright © 2020
By Authors and International Network for
Natural Sciences (INNSPUB)
https://innspub.net
brand
innspub logo
english language editing
  • CALL FOR PAPERS
    CALL FOR PAPERS
    Publish Your Article
  • CALL FOR PAPERS
    CALL FOR PAPERS
    Submit Your Article
INNSPUB on FB
Email Update