EVALUATION OF CHITOSAN AS A NEW NATURAL PRESERVATIVE IN ORANGE JUICE | ||||
| Journal of Productivity and Development | ||||
| Article 11, Volume 26, Issue 4, October 2021, Page 737-754 PDF (882.52 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jpd.2021.203483 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Alaa Ewis1; Abd el Ghany Abd el Ghany1; Refaat Saber* 1; Abd Elaziz Sharaf1; Mahmoud Sitohy2 | ||||
| 1Biochemistry Branch, Soil and Water Science Department, Faculty of Technology and Development, Zagazig University, Zagazig 44519, Egypt | ||||
| 2Biochemistry Department, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt | ||||
| Abstract | ||||
| Orange juice is one of the most widely consumed fruit juices in the world, as it provides a nutritious option with a pleasant flavor for a wide variety of customers. As a result, it has the potential to deliver useful substances into the human body, such as vitamin C and phenols. The present study was designed to produce orange juice by incorporating chitosan at different proportions (0.08-0.12 g/100 mljuice) into freshly produced orange juice. The sample formulations were further analyzed for changes in their physicochemical including, pH, titratable acidity, total soluble solids, the ratio of total soluble solids to acidity, turbidity, ascorbic acid content, and total phenol content. Microbiological and sensory properties including taste, color, odor, and overall acceptability were determined. As well as their storage stability over a 30-day storage period, the orange juice exhibited improved physicochemical and shelf life properties based on the respective chitosan concentrations used. Hence, the study concluded that chitosan could be used as a natural preservative in the formulation of orange juice. | ||||
| Keywords | ||||
| Chitosan; Orange juice; Natural preservative; Storage; Sensory properties; TCA | ||||
|
Statistics Article View: 257 PDF Download: 576 |
||||
