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Biokemistri
Nigerian Society for Experimental Biology
ISSN: 0795-8080
Vol. 25, No. 2, 2013, pp. 31-38
Bioline Code: bk13007
Full paper language: English
Document type: Research Article
Document available free of charge

Biokemistri, Vol. 25, No. 2, 2013, pp. 31-38

 en The effect of garlic and ginger phytogenics on the shelf life and microbial contents of homemade soursop ( Annona muricata check for this species in other resources L) fruit juice
Vwioko, Dennis Emuejevoke; Osemwegie, Omorefosa Osarenkhoe & Akawe, Juliet Nneka

Abstract

The preservative effects of garlic and ginger was compared with that of sodium benzoate in assessing the shelf quality of locally prepared soursop juice. The soursop juice without treatment (T1) was used as the control while others in four replicates were separately treated with 50 mg/ml garlic (T2), 50 mg/ml ginger (T3), mixture garlic and ginger in equal proportion of 50 mg/ml each (T4) and 10 mg/ml (T5) sodium benzoate respectively. The microbial counts ranged from 3.0×104-1.27×106 cfu/ml juices with the untreated recording the highest concentration of contamination compared with the treated juices of which sodium benzoate had the least microbial contamination. The microorganisms consistent in all the treatments were Bacillus check for this species in other resources sp., Staphylococcus check for this species in other resources sp., Acetobacter check for this species in other resources sp., Klebsiella check for this species in other resources sp., Saccharomyces cerevisiae check for this species in other resources and Candida tropicalis check for this species in other resources while the distribution of Streptococcus check for this species in other resources sp., Klebsiella and Penicillium check for this species in other resources sp., and Proteus check for this species in other resources sp were sporadic. Marginal decreases in pH values were observed in the stored soursop juices across treatments. The results obtained showed that the treatment of freshly prepared soursop juices with sodium benzoate, and a mixture of garlic and ginger improved storage span and reduced health risks of infection and/or intoxication from their consumption.

Keywords
shelf life; soursop juice; phytogenics; preservatives; microbial load

 
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