PROCESSING AND PRESERVATION OF FRUIT JUICES USING NATURAL

PRESERVATIVES FOR THEIR SHELF LIFE EXTENSION

Submitted in partial fulfillment of the requirements for the award of Bachelor

Of Technology Degree in Biotechnology.
By

PUNATI SRAVYA (37230062)

DEPARTMENT OF BIOTECHNOLOGY ENGINEERING SCHOOL OF BIO AND CHEMICAL

ENGINEERING

SATHYABAMA
INSTITUTE OF SCIENCE AND TECHNOLOGY
(DEEMED TO BE UNIVERSITY)
Accredited with Grade A by NAAC I 12B Status by UGC I Approved by AICTE
JEPPIAAR NAGAR, RAJIV GANDHI SALAI, CHENNAI - 600 119
March – 2021
 SATHYABAMA
INSTITUTE OF SCIENCE AND TECHNOLOGY
(DEEMED TO BE UNIVERSITY)
Accredited with “A” grade by NAAC
Jeppiaar Nagar, Rajiv Gandhi Salai, Chennai – 600 119
www.sathyabama.ac.in

DEPARTMENT OF BIOTECHNOLOGY

BONAFIDE CERTIFICATE

This is to certify that this Project Report is the bonafide work of PUNATI SRAVYA
(37230062) who carried out the project entitled “PROCESSING AND PRESERVATION
OF FRUIT JUICES USING NATURAL PRESERVATIVES FORTHEIR SHELF LIFE
EXTENSION” under my supervision from January 2021 to March 2021.

Internal Guide
(Dr. M. MASILAMANI SELVAM)

Head of the Department

(Dr. V. RAMESH KUMAR)

Submitted for Viva voce held on

Internal Examiner External Examiner

 DECLARATION

I PUNATI SRAVYA (37230062) hereby declare that the Project Report

entitled “PROCESSING AND PRESERVATION OF FRUIT JUICES
USING NATURAL PRESERVATIVES FOR THEIR SHELF LIFE
EXTENSION” done by me under the guidance of Dr. M. Masilamani
Selvam, Associate Professor is submitted in partial fulfillment of the
requirements for the award of Bachelor of Technology degree in
Biotechnology.

DATE:
PLACE:

:
SIGNATURE OF CANDIDATE

3
 ACKNOWLEDGEMENT

I am pleased to acknowledge my sincere thanks to Board of Management of

SATHYABAMA for their kind encouragement in doing this project and for completing it
successfully. I am grateful to them.

I am very much indebted to Dr. Wilson Aurni, PhD., Pro vice chancellor (Health
Sciences) for his continuous motivation and support.

I convey my thanks to Dr. V. Ramesh Kumar, M.sc., PhD. and Mr. G. Narendra Kumar,
Head of the Department, Dept. of Biotechnology for providing me necessary support
and details at the right time during the progressive reviews.

I would like to express my sincere and deep sense of gratitude to my Project Guide Dr.
M. Masilamani Selvam (Associate Professor) for his valuable guidance, suggestions and
constant encouragement paved way for the successful completion of my project work.

I wish to express my thanks to all Teaching and Non-teaching staff members of the
Department of Biotechnology University who were helpful in many ways for the
completion of the project.

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 ABSTRACT

Processing and preservation of fruit juices using natural preservatives to reduce the
spoilage, dirt and to increase the shelf life period of fruit juices. The preservation of fruit
juices was carried out using honey and along with the combination from the extraction
of Syzygium aromaticum (Clove), Cinnamomum verum (Cinnamon), Citrus limon
(Lemon), Phyllanthus emblica (Indian gooseberry), Plecetranthus amboinicus (Indian
borage), Zingiber officinale (Ginger), Piper nigram (Black pepper) under room
temperature. Two batches of juices were preserved with both natural and chemical
preservatives. Chemical preservatives were also studied along with the natural
preservative for the comparative study in shelf life extensions of fruit juices. Commonly
used chemical preservatives are Sodium benzoate, Citric acid. The result revealed that
the juice maintained its color, aroma and taste in the concentration of 1% to 3% of all
the natural preservatives and it shelf-life extended up to 60 days under room
temperature. The pH was checked during every intermediate time of storage under
room temperature.

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 TABLE OF CONTENTS
PAGE
NUMBER
SERIAL TOPIC NAME
NUMBER

CHAPTER 1 INTRODUCTION 1
1.1 PERMANENT METHODS OF FOOD AND 2
BEVERAGE PRODUCTION
1.2 SPOILAGE OF FRUIT JUICE 2
1.3 ROLE OF PRESERVATION IN FOOD 3
PROCESSING INDUSTRY
1.4 CHEMICAL PRESERVATION PROCESS 4
1.5 CLASSIFICATION OF FOOD ADDITIVES 5
1.6 ILL EFFECTS OF CHEMICAL 6
PRESERVATIVES
1.7 NATURAL PRESERVATIVES 7
1.8 BENEFITS OF USING NATURAL 8
PRESERVATIVES
1.9 OUTLINE OF THE PROJECT 11
CHAPTER 2 LITERATURE SURVEY 15
CHAPTER 3 AIM AND SCOPE 15
CHAPTER 4 MATERIALS AND METHODS 16
4.1 METHODOLOGY 16
4.2 PRELIMINARY PROCESS 16
4.2.1 Selection of fruits 16

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 4.2.2 Grading 17
4.2.3 Washing 17
4.2.4 Peeling and cutting 17
4.2.5 Blanching 17
4.2.6 Cooling 17
4.2.7 Juice extraction 17
4.2.8 Straining and filtration 18
4.3 EXTRACTION OF CRUDE NATURAL 18
PRESERVATIVES:

4.3.1 Preparation of lime extract 18

4.3.2 Preparation of ginger extract 18
4.3.3 Preparation of Indian gooseberry extract 19
4.3.4 Preparation of clove extract 19
4.3.5 Preparation of cinnamon extract 20
4.4 PROCESSING AND PRESERVATION OF 20
FRUIT JUICE USING CHEMICAL
PRESERVATIVES
4.5 PROCESSING AND PRESERVATION OF 21
FRUIT JUICES USING NATURAL
PRESERVATIVES
4.6 DETERMINATION OF PH 22

4.7 SENSORY EVALUATION 22

CHAPTER 5 RESULTS AND DISCUSSION 25

5.1 PRELIMINARY PROCESS 25
5.2 PROCESSING AND PRESERVATION 25
FRUIT JUICES USING CHEMICAL
PRESERVATIVE AND NATURAL
PRESERVATIVE
5.3 pH ANALYSIS 27

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 5.4 SENSORY ANALYSIS 30
5.4.1 Sensory analysis of naturally preserved fruit 30
juice
5.4.2 Sensory analysis of chemically preserved fruit 33
juice
5.5 SHELF LIFE ANALYSIS OF JUICE 34
SAMPLES
5.6 DISCUSSION 35
CHAPTER 6 SUMMARY AND CONCLUSION 43
CHAPTER 7 REFERENCES 44

LIST OF FIGURES
SERIAL FIGURE NAME PAGE NUMBER
NUMBER

4.3.1 Preparation of lime extract 9

4.3.2 Preparation of ginger 9

extract
4.3.2 Preparation of 10
Gooseberry extract
4.3.4 Preparation of clove extract 10

4.3.5 Preparation of Cinnamon extract

5.1 Preliminary process 28

5.2 Chemical preservative 30

5.3 Natural preservative 30

5.3.1 Black pepper preservative juice 32

5.3.2 Clove preservative juice 32

5.3.3 Cinnamon preservative juice 33

5.3.4 Lemon preservative juice 33

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 LIST OF TABLES
SERIAL TABLE NAME PAGE NUMBER
NUMBER
Concentration of the natural preservatives
4.1 per 100ml of apple juice. 24

4.2 The human senses 30

5.3.1 pH of naturally preserved apple juice 33

5.3.2 pH of chemically preserved apple juice 33

5.4.1.1 Sensory analysis of black pepper 34

preserved apple juice
5.4.1.2 Sensory analysis of clove preserved apple 34
juice
5.4.1.3 Sensory analysis of cinnamon preserved 35
apple juice
5.4.1.4 Sensory analysis of lemon preserved apple 34
juice
5.4.2 Sensory analysis of chemically preserved 36
apple juice
5.4.3 Taste Analysis of apple fruit juice 37

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 LIST OF SYMBOLS AND ABBREVATION

SYMBOLS ABBREVATION

⁰C Degree Celsius
𝜇𝑔 micro gram
⁰Bx Degree brix
Conc H2SO4 Concentrated sulphuric acid

g grams
min minutes
ml milli liter
NaOH Sodium hydroxide
pH Power of hydrogen
nm nano meter
mg milli gram
OD Optical density
Na Sodium
K Potassium
Ppm parts per million
H2O2 Hydrogen peroxide
Mm millimetre
UV Ultra violet

1
 CHAPTER 1

INTRODUCTION

Fruit juices are produced and consumed for nutritional qualities of having rich in
vitamins and minerals and having regulatory functions to the body systems, such as by
adding alkaline to the blood and proper functioning of blood vessels and also including
capillary vessels, permeability and fragility as result of containing falconoid. Juices
increase the body retention of calcium, magnesium, nitrogen and also provide good
sources of quick energy.

Fruit juices are important commodities in the market by providing huge possibilities for
new value added products to meet consumers demand for their convenience, nutrition
and health. The challenges of today’s food processing industry are enhancement of
shelf-life stability and food safety for which chemical preservatives are used to prevent
spoilage due to microbial contamination. If the drink is made using fruit concentrate it is
labeled as fruit drink, beverage or cocktail. Fruits and vegetables are important nutrition
to human beings and these foods not only have the quantitative needs to meet some
extent but also supply vitamins and minerals which improve the quality and maintain
health. However, the excessive consumption of certain types of food such as fat, sugar
and salt, is harmful to health and skin. Chemically, food products consist of water, fat,
carbohydrates, protein and small amounts of organic compounds and minerals, it will
promote the growth of microbial since all these compounds are the source energy for
microbial to grow. Preservation is defined as a method used to maintain an existing
condition and to prevent damage to be brought about by chemical (oxidation), physical
(temperature, light) or biological (microorganisms) factors. Preserving food, done it
possible to have food available from harvest to next year. The main function of
preservation is to make slow the foodstuffs spoilage and to prevent all alterations in the
taste and their appearance. This can be done in various ways, through processing
methods including canning, dehydration , smoking and freezing, the use of packaging;
and the use of food additives such as antioxidants or other preservatives. During
harvesting, handling, processing and storage bacteria, yeast and molds infects the food.

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1.1 PERMANENT METHODS OF FOOD AND BEVERAGE PRESERVATION:

The principle used in the permanent preservation is to delete or eliminate complete and
to prevent the activities of organisms for destroying the products. Food preservation are
the substance that are used in the process of treating and handling of fruits to stop or
greatly slow down spoilage (loss of quality, edibility or nutritive value) caused or
accerlated by microorganisms. It also includes process to inhibit natural ageing and
discoloration that can occur during food preparation such as that enzymatic browning
reaction in apples which causes browning when apples are cut. (Jean, 1994).The three
approaches for the preservation of fruit juices is carried through traditional (thermal
pasteurization), non-traditional, chemical method and natural food preservative
methods. The traditional thermal pasteurization is most widely used in food processing
industry. The two methods used in traditional thermal pasteurization are Low
temperature long time and High temperature short time. The nontraditional methods
are the most effective method during the last couple decades, including high hydrostatic
pressure,high pressure homogenization ,pulse electric field and ultrasound.In non-
thermal process it provides “fresh-like” and safe fruit juices with prolonged shelf life.

1.2 SPOILAGE OF FRUIT JUICE

Fruit juices are spoiled mainly due to rapid increase of acid tolerant and osmophilic
micro flora. There is also risk of food borne microbial infections which is correlated with
the consumption of fruit juices. In order to reduce out breaks, fruit juices are preserved
by various techniques. Preservation of fruit juices by fruit juice industries is used
economically by Thermal pasteurization but results in loss of required nutrients and
changes in physicochemical and organoleptic properties.

Food products can be decayed by a various pathogenic and spoilage micro biota,
causing foodborne diseases and causing huge commercial losses for the food industry
due to undesirable results on the food properties. Microbial food spoilage is also a huge
concern in the food industry. It is estimated that as 25% of all food produced is lost
after harvest due to microbial activity. The increase of spoilage in microbiota in foods is
not harmful for the human health and bad effect of shelf-life, textural characteristics, and

3
overall quality of the finished products, affects the consumer choices, and results in
important commercial losses. The factors responsible for spoilage of food. These are:

 Infection by microorganisms,
 Action of enzymes,
 Mechanical damage,
 Characteristics and storage conditions of food,
 Damage by insects, parasites and rodents.
1.3 ROLE OF PRESERVATION IN FOOD PROCESSING INDUSTRY:

Food preservatives has became a most required thing nowadays, this plays an
significant role during food transportation. This will store the food for a long duration
from the spoilage. Every packaged food items has some preservatives, without them
the food doesn’t survive longer time. Radioactive materials like cobalt-30 is used as
food preservative. Latest packaging techniques which includes vacuum and hypobaric
packaging also acts as preservation techniques for storing. Food preservatives aim to
preserve the appearance of food, preserve the food characteristics like taste, odor and
food is preserved for a long time. Preservation is the process of prolonging the shelf-life
stability of the products.The word preservative is considered a bad word by many
consumers. Preservative are be added to food to prevent the growth of fungi. Food
additives are used alone and also in conjunction with other methods of food
preservation. Preservatives are still necessary to ensure the safety and variety of
various foodstuffs available. They function through extending the spoiling of foodstuffs
and preventing many alterations in the taste or appearance. Their assessment and use
in foodstuffs is strongly controlled at both the European and the international level. Food
preservatives play a important role in preventing food deterioration, protecting against
spoilage from yeast, mold and other organisms which cause food poisoning. By longer
time, preservatives reduces food cost, improve convenience, increase shelf life and
reduce food waste. The preservation process takes place through either physical,
chemical or sometimes in both combinations.

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Classification of preservatives:

Preservatives are used food and beverages for the extension of shelf-life period of the
food products. Preservatives are classified as:

Natural Preservatives: Natural food preservatives are essential to our health. They do
not harm our health. Natural preservatives are salts, sugar, vinegar and rosemary
extracts. Known preservative techniques are boiling, refrigerating, pickling and
dehydrating are used in kitchens.

Artificial Preservatives: These are the chemical substance that cease the growth and
activities of the microorganisms and helps to preserve the foods for a longer time
without affecting its natural characteristics. It includes Antimicrobial agents and
Antioxidants. To prevent the action of micro organisms, Antimicrobial agents are used.
Certain antimicrobial agents are nitrites, benzoates, sorbates, calcium propionate EDTA
and sodium benzoates. To prevent the oxidation caused in the food material,
Antioxidants are used. Certain antioxidants are BHT, BHA, formaldehyde and ethanol.

Microbial preservatives: Microbial preservatives are the preservatives which inhibit the
growth of bacteria and fungi, or anti-oxidants such as oxygen absorbers, which inhibit
the oxidation of food constituents.

1.4 CHEMICAL PRESERVATION PROCESS:

A food additive can be defined as a chemical or mixture of chemicals, other than food
stuffs is added to either during production, storage or packaging directly or indirectly to
improve and maintain nutritional value, enhance quality and consumer acceptably,
improve quality and check spoilage caused by microbes and enzymes and facilitates
preparation. Chemicals are used as the food additives for the preservation process as
they are more effective for a longer shelf-life extension as they will stop or delay the
growth of bacteria, supress the reaction when the food is in contact with O2 or heat.
Chemical additives has been used to prevent the survival and proliferation of
microorganisms, but their safety and effect on human health. To delay the spoiling of
foodstuffs by microorganisms, anti-microbial substances which inhibit, delay or prevent

5
the growth and proliferation of bacteria, yeasts and molds chemical preservatives are
added to avoid the production of toxin substance. The commonly used chemical
preservatives are Sodium benzoate, Sulphur di oxide, Citric acid, Monosodium
glutamate, Benzoic acid, Ascorbic acid, Sorbic acid, boric acid, borax, Salicylic acid and
Sodium-meta-sulphite.

Sodium benzoate:Sodium benzoate also known as E211, is added to fruit juices and
other food items. It is a salt which is tasteless, odorless and effective is small quantity. It
is used in the preservation of fruit juices and squashes.

Citric acid: Citric acid is used as a flavoring agent, preservative and cleaning agent.
They supplement antioxidant potential. It also gives a cool taste and maintains
carbonation.

1.4 CLASSIFICATION OF FOOD ADDITIVES:

ACIDS: Food acids are added to make flavors, and also act as preservatives and
antioxidants. Common food acids include vinegar, malic acid, and lactic acid, citric
acid,.

Acidity regulators: To change and control the acidity and alkalinity of foods, Acidity
regulators are used.

Anticaking agents: Anticaking agents use powders such as milk powder from caking or
sticking.

Antifoaming agents: To reduce or prevent foaming in foods, Antifoaming agents are

used.

FOOD COLOURING: Colouring is added to food and beverages to replace colour that
are being lost during the thermal process. Food colouring are also added to food to look
more attractive.

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1.5 EFFECTS OF CHEMICAL PRESERVATIVES:

Artificial preservatives are considered safe, but several has negative and life threatening
side effects. Nitrates are converted to nitrites that reacts with hemoglobin to produce
methemoglobin, a substance that cause loss of consciousness and death, especially in
infants. Sulphite containing food preservatives cause severe allergic reactions and
asthma. The toxic chemicals are used along with methylchloroisothiazolinone and
methylisothiazoline.

Artificial preservatives are chemical substances that cause health Issues. Awarenessis
creating about the harmful effects of these chemicals in food, cosmetics and
pharmaceuticals is increasing. The majority of chemical preservatives are related to
health problems to the nervous and endocrine systems. Nitrates are used in
preservation gets converted into nitrites and reacts with haemoglobin to produce
methemoglobin, a substance that causes consciousness and deaths in infants. Sodium
benzoate preservative is very unsafe for consumption, because it can cause asthma
attack, high blood pressure, and also cause a person to develop kidney disease. It also
cause severe, life threatening allergic reactions and it also causes children’s to become
hyperactive. Monosodium glutamate causes migraines, brain and it overstimulates
nerve cells, sweating, redness of skin, nausea, weakness and also causes depression.
High levels of exposure to toxins like these cause DNA damage to sperm. Artificial
preservatives are mainly responsible for causing health problems to respiratory tract,
blood, heart, and other.

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1.6 NATURAL PRESERVATIVES:

Consumers are increases their demand and ready-to-eat food products with a fresh like
quality, and containing only natural ingredients. Natural preservatives are non-toxic
substances which are used in preservation of food and beverage industries. These
natural preservatives are used in extending the shelf life period of the product causing
no harm to the consumers in any way. Natural preservatives help keep foods fresh and
good taste and prevent them from rotting or deteriorating quickly. These natural
preservatives offer greater advantage over their non-toxic nature along with a wide
range of health benefits. In order to maintain good health people nowadays are opting
for products containing natural preservative. As natural preservative contains more heal
beneficial activity. Nowadays people are falling back to the traditional knowledge of
plant for their health care. Natural food preservatives have been used since long time.
These are used in raw as well as cooked food to increase the shelf life of food so that
aroma, taste and the food itself can be stored for a longer period of time. Also food
decomposition is prevented by them. Apart from the preservatives pickling, deep frying
freezing, salting and smoking also come. So to reduce the side effects of chemical
preservative the juice is replaced along with the natural preservative in the place of
chemical preservative as natural preservative has more natural beneficial properties for
the human consumption. Natural preservatives has great advantages of their artificial
parts due to non-toxic nature along with a wide range of health benefits.

1.7 BENEFITS OF USING NATURAL PRESERVATIVES:

As natural preservative has no toxic it is used more in preservation process of food,

beverages and is also used in pharmatheutical industry. Natural preservative have more
beneficial properties like it improves cholesterol level which may lower the risk of heart
disease. They are safe the additives are found to be safe and has no adverse effect are
approved by the Government. Natural preservative lowers blood sugar levels and has a
powerful anti-diabetic effect, treats peptic ulcer, anti-inflammatory effects can help with
osteoarthritis, may promote weight loss and fat reduction. Some of the natural

8
preservative are good for nerve function, reduces inflammation, may help fight or
protect against cancer and reduces the risk of kidney stones. Due to these many
beneficial properties natural preservative is used in the place of chemical preservative
to increase the shelf life period of products and to inhibit many microorganisms.

Plants for preservation:

The plants in the wild do not go moldy. Living plants resist the natural forces of
disintegration. It is found that in many cases the plants are extracted and those extracts
are capable not only of resisting certain food spoilage microorganisms but in some
cases can actively act to destroy them. Many plants have antibacterial, bactericide, and
antibiotic activities. Some of the most commonly used natural preservatives and their
health benefits are listed below.

i) CINNAMON:

Cinnamon is rich in essential oils like cinnamaldehyde and eugenol which has the
property to inhibit microbial growth.they contain tannins and possess the
antibacterial activity

ii) CLOVE:

Clove in particular has attracted the attention due to the potential antioxidant and
antimicrobial properties standing out among the all other spices .Clove consist of
phenolic compounds such as flavonoids, hidroxibenzoic acids, hidroxicinamic acids,
and hidroxiphenyl propens . Clove is one of the very interesting plant with a potential
as food preservative and has a rich source of antioxidant compounds. It has also
been proved clove has more medicinal properties too.

iii) INDIAN GOOSEBERRY:

This fruit is important to contain huge amounts of vitamin C (ascorbic acid) and has
bitter taste that derived from a high density of ellagitannins. Consist of polyphenols
such as flavonoids, kaempferol, ellagic acids and gallic acids .It is more abundant in
antioxidant properties.

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iv) LEMON:

Microbial stability increased by lemon. The antimicrobial effect of lemon extract

against some food spoilage microorganisms was conducted. Lemon are used in
industries to produce synthetic citric acid and development of fermentation based
process. Lemon is good source of vitamin C. lemon contains so many
phytochemicals which including poluphenols, terpenes and tannins.

v) PEPPER:

Pepper consist of vitamin K, iron, and manganese with the trace amounts of other
essential nutrients, proteins and dietary .It has antibacterial properties, black pepper
helps to fight against infections and insect bites.

vi) HONEY:

Honey - a sweet food from by bees using nectar from flowers. Its is not an diluted
form, it is a rich source of nutrients and is self-preserving. It is a natural energy-
booster, that builds immunity and is a good natural remedy for many ailments.

vii) GINGER:

It is categorized by the U.S. Food and Drug Administration as a food additive but has
been studied as a treatment for nausea and vomiting, as well as for arthritis. Ginger

has been studied extensively in both animal and in vitro models, resulting to
speculation for its use as an antioxidant, antimicrobial, antifungal, antineoplastic, and
antihypertensive agent. However, none of these potential uses have been studied in
humans Ginger can be consumed as a fresh or dried root and is often prepared in
teas, soft drinks and breads

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1.9 OUTLINE OF THE PROJECT:

FRUIT

EXTRACTION /PULPING

FRUIT PULP, JUICE OR CONCENTATE (60 W: 40 J)

SUGAR SYRUP pH/TSS IS CHECKED

MIXING

FILTERATION

ADDITION OF PRESERVATIVE

BOTTLING

PASTEURATION / AUTOCLAVING

COOLING

ASEPTIC PACKING

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 CHAPTER 2

LITERATURE SURVEY

Aneja et al., (2014), their work was carried on complete studies on various emerging
preservation technique that are responsible for controlling spoilage and pathogenic
microorganisms in fruit juice. In this studies apart from the emerging techniques,
preservative from natural source have also been shown. It has also discussed about the
various prevention methods to control the growth of spoilage and pathogenic micro flora
to increase the shelf-life of fruit juice.

Barba et al., (2013), their work was based on physio-chemical and nutritional
characteristics of blueberry juice after processing in high pressure. They investigated
the impact of high pressure processing (HPP). Total ascorbic acid, total phenolic,
anthocyanin stability and total antioxidant capacity were also studied at various
parameters such as pH, brix and colour.

Bhatt et al., (2013), their studies was based on the Indian borage. This work evaluates
the total phenolic contents, total flavonoids and other major phytochemical components.
It showed the great biological activity and presence of biomolecules in plant extract. It
has also indicated that it can be used as the ingredient and nutraceuticals in food
preservation process.

Conte at al., (2009), their work shows the complete feasibility of using lemon extracts as
food preservative. The microbial quality of the fruits and juices were addressed. The
lemon extract had antibacterial, antifungal properties. It has been used as natural
preservative in fruit beverage and foods.

Corbo et al., (2009) their work is based on prolonging microbial shelf-life of foods
through the use of natural compounds and non-thermal approaches. It proposes a
review of alternative approaches for stabilization and shelf-life extension of food. It gives
the detailed study on natural antimicrobial studies.

12
Cortes-Rojas etal, (2014), their studies has proven that clove (Syzygium aromatium)
can be used as food preservative. It also emphasis that clove has antioxidant and
antimicrobial activity. Further pharmacokinetics and toxicological studies on clove was
also studied.

Cserhalmi et al., (2006) their study investigates about the effectiveness of PEF (Pulse
Electric Field) treatment, applied on physical and chemical properties of freshly
squeezed citrus juices (grape fruit, lemon, orange, tangerine) was performed in a
continuous system and studied. The main aim of the work is to find the effect of PEF
(Pulse electric field) technology over fresh fruit juice. Were juice samples are treated by
50 pulses at 28KV/cm and processed temperature was less than 34 ̊ C.

Davidson et al.,(2013) this chapter talks about the traditional and naturally occurring
antimicrobial compounds. In their investigation it gives detailed study on the importance
of antimicrobial and natural food antimicrobials that are more important tools for food
preserving process. It also gives detailed study on the efficacy of antimicrobial
compounds in food products at concentration that do not change the adverse sensory
effect.

Ejechi et al., (1998), their work carried with the usage of preservative in combination at
concentration that extends the shelf-life stability of food without impacting sensory
value. Their main objective was to extend the shelf-life period of mango juice by using
natural preservative in combinations of ginger and nutmeg at low concentration as
preservatives.

Gattuso et al., (2007) their work is based on the survey of the methodology employed in
Citrus juices analysis was done. It focuses on analytical techniques for the
characterization of citrus fruit juices regarding their flavonoid content (LCMS and LC-
MS-MS) method.

Lanjhiyana et al., (2008), this work is based on the “studies on effect of chemical
preservative on physic-chemical change of beverages from lime and ginger juice with
their combination. Their main aim of investigation was to find out the best and effective

13
preserving chemicals for prolonging storage under ambient normal room temperature of
fresh fruit juices as well as Ready-TO-Serve beverage.

Mishra et al., (2011), their work was about the shelf-life extension of sugarcane juice
using preservatives and gamma radiation processing. In this studies the developed
preservation method which can control microbial growth in raw sugarcane juice and
maintain its freshness was studied.

Narendra Narain et al., (2008), their work was based on the complete study of
pineapple juice. They have observed the change in the quality of pineapple juice flavor
during processing. The final product was evaluated under sensory analysis and was
distinguished with the other sample for comparative study. They resulted that there
were no major changes in the pineapple juice quality during their study of processing
operation.

Ozvural (2016), the aim of the journal is to provide a valuable resource for food
scientists, nutritionists, food procedure, the public health sector and governmental and
non-governmental agencies with an interest in food quality. It is regarding the food
safety may be considered the comprehensive evaluation of a food product or
technology is reported.

Roghini et al., (2018) their work was based on the evaluation of phytochemicals by
using both qualitative and quantitative analysis of flavonoids and minerals in ethanolic
extracts of citrus paradisi. Their further study showed that ethanloic extracts of fruit
extract was found to have more constituents by quantitative method.

Rufai et al., (2015), their work gives the complete study on utilization of natural product
waste fruit such as the fruit of Citrus aurantium var. further details on exploration and
collection of ethobotanical information, chemical studies and screening for medicinal
properties.

Rupasinghe et al., (2012) their work was on emerging methods on preservation of fruit
juices and beverages. This studies provides a review of traditional and non-traditional

14
food preservation approaches including physical, chemical and their combination for the
studies of extension of the shelf-life stability of fruit juices and beverages.

Saravana et al., (2014), their studies are based on the antimicrobial activity of Coleus
Amboinicus. Which showed that it had more medicinal properties. The ethanolic
extracts of Coleus Amboinicus leaf extract showed highest antibacterial activity in
Salmonella typhi at a concentration of 100ug/ml.

Shan et al., (2007), their work gives the complete study on Cinnamomum burmannii
which has the bioactive components that has the potential for application as natural
preservative for food. This study has shown the antibacterial property and major
behavior in bioactive components of cinnamon stick. These cinnamon sticks have the
activity against food borne pathogenic bacteria.

Srinivastava and Sanjeev Kumar (2014) it gives the complete studies on fruit juices and
vegetable processing and preservation methods. It also gives the detailed study on
important properties of enzymes in fruits and vegetables, quality control in food
processing industry, preservatives used in food industry and thermally processing food
products.

Stone et al., (1993) this work focuses on the new and changing role in sensory
evaluation in food industry. It gives the detailed studies on sensory evaluation of
processed and preserved food.

Yougui chen et al., (2013) their work emphasis on the effect of thermal and nonthermal
pasteurization on the microbial inactivation and phenolic degradation in fruit juices. This
review proposes the combination of UV and PEF exposure for extending the shelf-life
and liquid food preservation.

15
 CHAPTER 3

AIM AND SCOPE

AIM:

The present study is to process and preserve the apple juice using natural preservatives
to enhance shelf-life.

SCOPE:

 To extend the shelf-life period of the apple juice using natural preservatives.
 To reduce the microbial growth in the juice using natural preservatives.
 To make a product and replace the chemically preserved commercial products
with naturally preserved products.

16
 CHAPTER 4

MATERIALS AND METHODS

4.1 METHODOLOGY:

The materials that are used for the process are:

EQUIPMENTS:

Glass bottles (100ml), glass beakers, juice extractor,knives,metal mesh, squeeze,

measuring cylinder, test, ph paper, autoclave, pH paper, non-absorbent cotton ,mortar
and pestle and distilled water.

CHEMICALS PRESERVATIVE UTILIZED:

Sodium benzoate, citric acid

NATURAL PRESERVATIVES USED:

Clove, Cinnamon, Ginger, Lemon, Honey, Pepper, Indian gooseberry, Apple fruit.

4.2 PRELIMINARY PROCESS:

4.2.1 Selection of fruits:

 The maturity and variety of the fruit and cultivation location influence the flavour
and keeping quality of the juice. Fruits should be absolutely fresh, ripe, but firm
and uniformly mature. All fruits are not suitable for the processing.
 Over ripe, unripe and green fruits should be avoided, if used, adversely affects
the quality of the juice.
 The selected fruits must be free from dirt, damage, blemishes, insect damage
and mechanical damages.
 The apple fruit was selected for the study on processing and preservation with
natural preservative.

17
4.2.2 Grading:

 Diseased, damaged and decayed fruits are mostly removed by grading. The
fruits are graded according to their size and colour to obtain good quality of
products.
 Apple is usually graded with hand or sometimes after cutting into pieces or
slices.

4.2.3 Washing:

 The washing process is done to remove the pesticide spray residue, dust from
the fruits, and to remove spores so it is essential to wash the fruits (apple) with
water. Washing the fruits is the most important and a necessary process
4.2.4 Peeling and cutting:
 Apple was peeled at the corner for the stalk using cutting knife.
 The Apple fruit were cut into small pieces and was further processed.
4.2.5 Blanching:
 Blanching is a cooking process in which a food, usually a fruit or vegeatable is
scalded in boiling water.
 The prepared Apple was blanched into a hot water (80 ̊C) for 3min to remove the
dirt. This process reduces number of microorganisms

4.2.6 Cooling:

 After blanching these fruits are dipped into cold water for 2min for better
handling and keeping them in good condition.

4.2.7 Juice extraction:

 Generally juice is extracted from fresh fruits by crushing and pressing them. The
apple juice was extracted using a juice extractor.

18
 4.2.8 Straining and filtration:

 Fruit juices always contain different amounts of suspended matter consisting of

fruit tissue, seed, pectin substances and protein in colloidal suspension.
 Seeds and pieces of pulp and skin has affect the quality of juice and is removed
by straining through metal mesh. The juice extract was retained for the further
process.

4.3 EXTRACTION OF CRUDE NATURAL PRESERVATIVES:

4.3.1 Preparation of lime extract:

Fresh lemon was bought from local market. The juice was squeezed using the squeezer
and the extract was used fresh as preservative.

fig 4.3.1

4.3.2 Preparation of ginger extract:

Fresh ginger was brought from local market. It was grated and squeezed. Then the
extract was filtered and used fresh for preservative.

fig 4.3.2.

4.3.3 Preparation of Indian gooseberry extract:

19
Indian gooseberry was washed and cut into pieces. It was finely grinded using mortar
and pestle. The extract was filtered using filter paper and the final extract was used
fresh for the preservation.

fig 4.3.3

4.3.4 Preparation of clove extract:

Clove extract was prepared by making the clove into fine powder and then weigh 0.25g
of clove and add 25ml of distil water. Then allow it to boil at 80 ̊C for 10min. The
aqueous solvent was filtered using the filter paper and the filtrate is used fresh.

fig 4.3.4

4.3.5 Preparation of cinnamon extract:

Cinnamon extract was prepared by dissolving 0.5g of cinnamon powder in 5ml of distil
water. Then allow it to boil at 80 ̊C for 10min. filter the aqueous solvent using the filter
paper and use is used fresh for the preservation process.

20
 fig 4.3.5

4.4 PROCESSING AND PRESERVATION OF FRUIT JUICE USING CHEMICAL

PRESERVATIVES:

PURPOSE:

This method is used for the comparative study of shelf-life extension stability between
natural preservative and chemical preservative.

METHOD:

 The pH of apple juice were observed and recorded.

 The filtered apple juice were taken in a clean and sterile glass bottles (200ml).
The juice was mixed along with the distil water in the dilution rate (60% water:
40% fruit juice).
 After dilution, pH was checked. Then 3g of white sugar was added for both the
juice samples.
 Then both the juice samples were allowed to boil for 80 ̊C for 2-3mins in micro
oven and then allowed to cool down.
 Once the juice sample is bought down to room temperature then the samples
were autoclaved at 121 ̊C, 15lbs for 20 min.
 After the autoclave process add 1g/100ml of sodium benzoate and 1g/100ml of
citric acid to the juice samples.

21
  After the addition of chemical preservatives, check for pH, then the samples was
bottle and the samples were stored and observed under room temperature.

4.5 PROCESSING AND PRESERVATION OF FRUIT JUICES USING NATURAL

PRESERVATIVES:

 The apple juice was filtered and used.

 The pH of the filtered apple juice were observed and recorded.
 The filtered apple juice was taken in a clean and sterile glass bottles (100ml).
The juices were mixed along with the distil water in the dilution rate (60% water:
40% fruit juice).
 After dilution the pH was checked. Then the various preservatives were added
as tabled below:

Table 4.1: Concentration of the natural preservatives per 100ml of apple juice.

Preservative Preservative Preservative Preservative

Black Pepper Clove Ci Lemon
1% 1% 2% 3%

 After the addition of preservatives then, the juice sample was boiled @ 80 ̊C for
2min and it was bottled and then sealed.
 The bottled sample were autoclaved @121 ̊C, 15lbs for 20min, then it was stored
and studied under the room temperature for the microbial growth analysis.
 The pH of the preserved juice sample were observed during the interval time of
storage.

22
4.6 DETERMINATION OF PH:

Purpose: The pH level of the fruit juice with chemical preservative and fruit juice with
natural preservative was checked using pH paper during the storage period of time and
was recorded.

4.7 SENSORY EVALUATION:

PURPOSE: To determine the the degree of compliance with the legal requirements
and consumer habits and food quality characteristics is done by sensory evaluation and
The aim of sensory testing is to describe the product, distinguishing two or more
products, are there any difference between the qualities. For the sensory analysis the
ranking procedure was used.

SENSORY PROPERTIES

EXTERNAL
APPEARANCE TASTE
ODOUR TEXTURE

COLOUR SHAPE
TOUCH FLEXIBILITY
ODOUR
BASIC
SWEET FLAVOUR

SALT SOUR BITTER

23
PROCEDURE:

 The panellists test the food and judge it. A panellist can be one or more. It is
depending on the type of the sensory method.
 In this method there are three or more sample, which were were presented at
the same time.
 They were coded, and no information about the sample was given.

Colour

 Colour detection.
 Colour laying ability – colour intensity ranking.

Odour

Olfactory ability, odour recognition.

Taste

 Taste recognition.
 Taste threshold.
 Concentration difference.
 Taste ranking was done.

24
Table 4.2 The human senses

BEHAVIOUR EYE NOSE TONGUE FINGER

COLOUR 
TASTE  
ODOUR 
AROMA 
HARDNESS  
ROUGHNESS  
APPEARANCE 

25
 CHAPTER 5

RESULTS AND DISCUSSION

5.1 PRELIMINARY PROCESS:

The preliminary process was performed and the juice was extracted for the further
processing and preservation.

Fig. 5.1 preliminary process

5.2 PROCESSING AND PRESERVATION OF FRUIT JUICES USING CHEMICAL

PRESERVATIVE AND NATURAL PRESERVATIVE:

Apple juice was autoclaved and the chemical preservative such as sodium benzoate,
citric acid was added. Then the preserved fruit juice was stored under room
temperature. 0.3 % of preservatives were added.

Natural preservative method was also processed and stored under room temperature;
where the chemical preservative fruit juice sample was autoclaved first and then
preservatives were added once the temperature was bought down) The natural
preservative fruit juice was autoclaved after the addition of natural preservatives.

26
CHEMICAL PRESERVATIVE:

Fig:5.2: Chemical preservative

NATURAL PRESERVATIVE:

Fig: 5.3: Natural preservative

27
5.3 pH ANALYSIS:

Table 5.3.1 PH – Natural preservative process

At the initial stage the pH of Apple juice was 4 and the pH was maintained the same till
50 days of storage and there was a change in pH at 60 days sample (Fig. 5.5). The
decrease in the pH value indicates that the juice has become acidic which results as the
process of fermentation as more acidic is been produced. Then, the pH for apple juice
at initial was 4 and it maintained the same pH till 60 days of storage.

NO.OF DAYS BLACK PEPPER CLOVE CINNAMON LEMON

0 4 4 4 4

15 4 4 4 4

30 4 4 4 4

60 3.7 3.5 3.4 3.2

28
BLACK PEPPER:

Fig 5.3.1

CLOVE:

Fig 5.3.2

29
CINNMAON:

Fig 5.3.3

LEMON:

Fig5.3.4

30
Table 5.3.2 PH ANALYSIS OF CHEMICALLY PRESERVED APPLE JUICE:

At initial stage PH of apple juice is 4, and also PH maintained same for 15 days and 30
days of storage period and change in PH occurs for 60 days.

NO.OF DAYS PH(CITRIC ACID)

0 4

15 4

30 4

60 3.2

5.4 SENSORY ANALYSIS:

5.4.1 Sensory analysis of naturally preserved juice sample

The juice samples were tasted and all the characterization and attributes were
recorded. The samples had good taste and aroma. The juice samples were not spoiled
over 60 days of storage under room temperature. The sensory analysis was performed
for Apple juice sample and their taste characterization and attributes were record. The
sensory analysis are as follows:

31
Table 5.4.1.1 BLACK PEPPER PRESERVATIVE:

Characterization Excellent Very Good Satisfactory Unsatisfactory

and attributes good

Appearance 

Aroma 

Taste 

Color 

Flavor 

Mouth feel 

Table 5.4.1.2 CLOVE PRESERVATIVE:

Characterization Excellent Very Good Satisfactory Unsatisfactory

and attributes good

Appearance 

Aroma 

Taste 

Color 

32
Flavor 

Mouth feel 

Table 5.4.1.3 CINNAMON PRESERVATIVE:

Characterization Excellent Very Good Satisfactory Unsatisfactory

and attributes good

Appearance 

Aroma 

Taste 

Color 

Flavor 

Mouth feel 

Table 5.4.1.4 LEMON PRESERVATIVE:

Characterization Excellent Very Good Satisfactory Unsatisfactory

and attributes good

Appearance 

33
Aroma 

Taste 

Color 

Flavor 

Mouth feel 

Table 5.4.2 SENSORY ANAYSIS OF CHEMICALLY PRESERVED APPLE JUICE

The chemically preserved apple juice had good taste, flavor, aroma and appearance.
The chemically preserved and thermally processed apple juice was stored under room
temperature and was analyzed for sensory scoring and for comparative study with
naturally preserved Apple juice.

Characterization Excellent Very Good Satisfactory Unsatisfactory

and attributes good

Appearance 

Aroma 

Taste 

Color 

34
Flavor 

Mouth feel 

Table- 5.4.3 Taste analysis of apple juice

S.NO TASTE APPLE JUICE

1 SOUR MEDIUM

2 BITTER NIL

3 SALTY LOW

4 SWEET HIGH

5.5 SHELF- LIFE ANALYSIS OF JUICE

5.5.1 Chemically preserved juice sample:

The fruit juice sample with chemical preservatives showed no changes in taste, color,
flavor and aroma. The chemically preserved and processed fruit juice had clear
appearance with no contamination and was not spoilt in apple juice over 60 days of
storage period.

The chemical preservative used for preservation was Sodium benzoate, Citric acid. The
chemical preservative in apple juice had more effect in shelf life extension of fruit juices.

5.5.2 Natural preservative juice sample

35
Apple juice sample was preserved with natural preservative and was thermally
processed. The processed fruit juice sample was stored for 60 days for shelf life study
of natural preservatives in fruit juice sample. The preserved fruit juice samples
maintained good characteristic and attributes. The juice samples were fresh and
retained its flavor over the storage period. The apple juice had no contamination over 60
days of preservation. The natural preservative has more effect in apple juice samples.

5.6 DISCUSSION

Permanent Preservation of Fruits and Vegetables:

The permanent preservation principle is to delete complete or to neglect the activities of

the organisms capable for destroying the product. The major methods used for
permanent preservation are

(i) Sterilization or Processing:

The preserving foods by heat fundamental principle is known as “Processing or

Sterilization”. Sterilization by heat means the complete destroy of all living forms of life
in the product. To avoid spoilage, contamination, sterilized products must be sealed in
such a manner that any of the live microorganism from outside cannot enter into it. In
economic practice, all the canned food is unsterile but even that they are not spoiled as
the conditions of inside can are not favorable for growth of microorganisms i.e. lack of
oxygen. This process of heating done by lack of oxygen is termed as “Processing”. The
temperature and time is to sterilized to different product varies. The product that is
difficult to sterilize is low in acid and high in protein and contain spore bearing bacteria,
requires optimum temperature and longer time for processing.

Fruits which are naturally acidic nature and the having more acid vegetables like
tomatoes is to be satisfactory preserved at boiling water temperature 100°C for 30
minutes. Vegetable products needs very high temperature to kill the spore forming
organisms and not acidic and containing more starch than sugar. Continuous heating
for 30 – 90 minutes at 240degree F is essential for their sterilization. Using empty cans
and bottles, should be sterilized about 30 minutes by keeping them in boiling water.

36
(ii) Preservation by Antiseptics:

Food was preserved permanently by addition of antiseptics like sugar, salt and vinegar
and chemicals enough concentration to prevent the growth of microorganisms either by
osmosis.

Sugar: If the concentration of sugar in the preserved material like Jellies is increased
about 66%, the water content is decreased to such an extent that the multiplication of
microorganisms is checked .

Salt: Strong salt solution doesn’t allows the microorganism to grow in products which
are preserved. It acts both osmosis and as a poison and it is much effective than sugar.
A brine solution of 10 to 15% is sufficient for permanent preservation of most of the
products such as Pickles and Canned Vegetables

Vinegar: Acetic acid of vinegar is more effective than sugar and salt and acts as poison
to microorganisms. A solution of about 2% of acetic acid prevents most of the products
(Pickles and Sauces) from spoilage.

(iii) Preservation by Food Additives i.e. Chemical Preservatives:

A food additive is defined a mixture of chemicals, and other food stuff that is added
either during production, storage, processing, or packaging directly or not directly to
improve or maintain nutritional value, maintain quality and consumer acceptability,
improve keeping quality and check spoilage caused by microbes and enzymes and
facilitates preparation”.

Common types of food additives are salt, sugars, acids, species, essential oils, buffers,
bleaching agents, emulsifying and thickening agents, food flavour, colour, preservatives,
antioxidants, clarifying agents and humectants. Use of food additive is another effective
approach for preserving fruits and vegetables. Some check microbial activity and,
enzymatic and non-enzymatic browning of the preserved products during storage. Acids
reduces the pH and behave as antimicrobial agents like chemical preservatives. They
have bacteriostatic and bactericidal properties. The permitted preservatives used for
various products are benzoic acid including salts (sodium benzoate) and sulphurous

37
acid including salts and sulphurous acid including salts or combination of these. They
are used alone or in combination to check spoilage and contamination in fruits and
vegetables and their products and to increase their shelf life by keeping proper
nutritional value. Preservation method is cheap and very easy and best suited for its
application in the developing countries to preserve perishable commodities.

Chemical Preservatives: For example peaches, plums, mango, apricot, apple juice,
litchi, citrus fruits, pineapple, carrot, tomato, etc, can easily be preserved and stored
after heating them to 80-85°C. Fruits pulp and juices from fruits and vegetables and
then by adding chemical preservative and acid. Potassium-meta-bisulphite is used to
preserve the pulps. Sodium benzoate is used for colored juices with citric acid. The acid
and preservative was added and later dissolve them separately in a small quantity of
water. These juices was stored in jars or glass bottles. Whenever required, one bottle of
pulp was opened and made into 3-4 bottles of squash or about a kg of jam by standard
recipes. Fruit jam is mixed and also be made by mixing juice of various fruits and
cooking them to thick consistent having 68-80 0 Brix. Preserved fruit and pulps of
vegetable or juices are used to prepare chutneys and sauces.

Preservatives: Preservative which is capable of inhibiting, reducing or arresting the

process of fermentation or decomposition of food. Chemical preservatives are used in
small quantities to check the microorganism and is most effective than salt, sugars, and
vinegar. Benzoic acid, Sulphorous acid and their salts. E.g. Sodium-meta-bi-sulphite
and Potassium-meta-bisulphite, Sodium benzoate are permitted by chemical
preservatives. Formaldehyde, Borax, Boric acid Salicylic acid has prohibited to use
them as preservative due to their toxic effect. Sodium Benzoate prevents spoiling of
most acid food products. For example, squashes preserved in 670 of SO2 or 600 ppm
of Benzoic acid. Jam and jellies preserved in 50 ppm SO2 or 500 ppm Benzoic acid.

There are two important preservatives viz. Benzoic acid and Sulphur dioxide.

 Sodium Benzoate: It is salt and it has no taste, odourless and strong is small
quantity. Sodium benzoate preservation of fruits juices and squashes. Sodium
benzoate 180 times more soluble than benzoic acid. The addition of Sodium

38
 Benzoate depends on the nature of juice exactly its acidity and the type of
infection to be overcome. For acidic fruit juices, 0.08 to 0.19 percent Sodium
Benzoate is sufficient. The preservative a of Benzoic acid increases the presence
of co2 resulting in inhibition of growth of microorganisms. Benzoic acid is more
strong against yeasts than against moulds
 Sulphur Dioxide: Source of so2 is done by Potassium meta bisulphate. Dry
powder is simple to use than liquid or gaseous form It distract discoloration and
flavor loss due to oxidation in fruit juices and squashes by its strong effect
retarding oxidation. It cannot be used in the case of naturally coloured juices
such as Pomegranate juices, Jamun strawberry pulp, etc., on account of its
bleaching action. It cant used in those juices which are to be stored; in tin
containers, because not only does it act upon the tin of the can cause pinholes,
but also forms hydrogen sulphide which has a disagreeable smell and forms a
black compound with tin plate. Both are highly objectionable defects. The
chemical preservatives should be added in the solid form to fruit juices and
squashes. Those should be dissolved in a small amount of and the solution is
added to the juice. If this not taken care, the solid preservative will suspend at the
bottom of the container with the result that fermentation may start before the
preservative dissolves.

Preservation by Drying:

It is the most popular of preservation. Drying of dehydration is more rapid process as

artificial heat of maximum temperature was provided. The fruits and vegetables are
dried to maximum extent to the moisture content is reduced and microorganism fail to
survive on them and it checks the action of enzymes. Drying helps in preservation of
foods. Microbes cant grow and absence of sufficient water in their environment. The
enzymatic reactions are hydrolysis in nature, requiring water. Chemical reactions in food
materials are slowed down when the reaction is in solid state. By removing water, it is
possible to preserve them by checking the significant spoilage agents. The principle
forms for dehydrated food and for osmotic, dehydration is rich in high sugar or salt acts

39
as a preservative. Fruits and vegetables may be dried in air, superheated steam in
vacuum, in inert gases or by direct application of heat.

Harmful Health Effects of Preservatives in Fruit Juices:

Artificial juices are purchased or bought in grocery stores and they have a great taste,
have some unhealthy chemicals in them. Some of the bad preservatives are
foundmakes in fruit juices and other foods that can danger to human health.

Phosphoric Acid: Phosphoric acid is the preservative which gives fruit juices their sharp
nice taste. It prevents growth of worse bacteria in the juices themselves. This is good
for the juice, but it’s not so good for our health. Phosphoric acid will eat teeth like battery
acid. This preservative also cause a reduction in your bone density and it is also related
to kidney disease. Although these juices are sweet in taste, they can take a serious toll
on your health.

Sodium Benzoate: Sodium benzoate, also called as E211, is yet another preservative
that is added to fruit juices and other food items. However, this preservative is much
unsafe for consumption, because it cause asthma attacks, high blood pressure, and
can also cause a person to much develop kidney disease. A study publishing in Archive
of Disease in Childhood in1998, showed that Sodium benzoate cause children to
become hyperactive. Sodium benzoate can also cause severe life threatening allergic
reactions and more allergies.

Monosodium Glutamate: It is major one of the preservatives in food that addup flavors
such as salt. People should avoid Monosodium Glutamate more used, because it
overstimulates nerve cells. People who ingest Monosodium Glutamate have been
knowledge is be affects by seizures, migraines, brain lesions, and suffer from
depression. Glutamate industry is aware of the health problems associated with
MonoSodium Glutamate, rejects to stop using the preservative in their food products.

Aspartame: When it comes to artificial sweeteners in high sugar fruit drinks,

Aspartame is the one preservative we should avoid at all costs. The Health and Human
Services offices has found that there are more than 90 symptoms linked with ingesting

40
aspartame, some of them include, but they are not limited to anxiety, nausea, heart
problems, muscle spasms, and depression.

Reasons to avoid these ill effects to our health:

Prepare or find juices and other foods that are free from these and other unhealthy
preservatives. Where juices are concerned, if possible, make your own fruit juice at
home, or eat the fruit itself, instead of purchasing processed juices. Some times foods
need a few type of preservatives to maintain their long shelf life, it is best to study food
labels carefully, and find the juices and other food items that are free from unhealthy
preservatives.

Natural antimicrobials:

Aside from physical methods, some chemical preservatives are commomly used for the
life span extension of fruit juices and beverages. However, consumer demand for
natural origin, safe and environment friendly food preservatives is increasing. Natural
antimicrobials, for example lactoperoxidase, bacteriocins and herb leaves oils, spices,
chitozan and organic acids has shown viability for use in few/some food products
(Gould 2001, Corbo et al. 2009). Some are contemplate as Generally Recognized As
Safe (GRAS) additives in foods.

Bacteriocins: These are series of antimicrobial peptides which are readily degraded by
proteolytic enzymes in the human body. Amid of them, nisin is the most usually used
food preservative and the Generally Recognised as Safe (GRAS) additives permitted by
the Food Additive Status List. Aside from dairy products, it has been used to preserve
fruit and vegetable juices.

Lactoperoxidase: It is an enzyme that is widely distributed in colostrum, raw milk and

other body liquid. It is an oxidoreductase and catalyses the oxidation of thiocyanate with
the consumption of H2O2, to produce intermediate products with antibacterial properties
(Corbo et al. 2009). These products has been designated to be bactericidal for some
spoilage and pathogenic microorganisms and yeasts (Gould 2001). There is no much

41
information found on the application of lactoperoxidase in fruit juices. Recently, it has
been used for the preservation of tomato juice and mongo fruits etc.

Herb, spice and flavour oils: Some herbs and spices contain essential oils, which are
natural antimicrobials. The major elements of antimicrobials are phenolic compounds,
including cinnamic, caffeic, ferulic and oleuropein, thymol, gallic acids, and eugenol
(Gould 2001). Amid them, Salvia officinalis(sage), (Rosemarinus officinalis) rosemary,
(Eugenia aromatica) clove, (Coriandrum sativum) coriander, garlic (Allium sativum) and
onion (Allium cepa) were listed as potential antimicrobials for food use (Deans and
Ritchie 1987). The bay leaves oil, clove, cinnamon, and thyme was also proven to be
highly strong for food pathogenic microorganisms including Campylobacter jejuni,
Salmonella enteritidis, Escherichia coli, Staphylococcus aureus and Listeria
monocytogenes (Smith-Palmer et al. 1998). It is be the opinion that Grampositive
bacteria is more sensitive to inhibition by plant essential oils compare to the
Gramnegative bacteria. Cinnamon is one of the antimicrobial agent that used long time
in apple juice 2005; apple cider (Ceylan et al. 2005) and fresh-cut apple slices
(Muthuswamy et al. 2009). Ground cinnamon (0.2%) could inhibit the growth of
Staphylococcus aureus, Y.entierocoliticas and Salmonella typhimiurium in apple juice
(Yuste and Fung 2004), whereas oils of cinnamon leaf or bark inactivated Salmonella
enterica and E. coli O157:H7 in apple juice (Friedman et al.2004). Ethanol extract of
cinnamon bark (2% to 3% w/v) and cinnamic aldehyde (2 mm) could reduce E. coli
O157:H7 and L. innocua in vitro. Ethanol extract of cinnamon bark (1% w/v) deduced
popularly the aerobic growth of bacteria inoculated in fresh-cut apples during storage at
6ºC up to 12 days. It is also found that cinnamic aldehyde have greater antimicrobial
activity than potassium sorbate (Muthuswamy et al. 2009). Citrus fruits extracts has
been applied successfully to fruits and vegetables. For example, extract of lemon has
been applied for the inhibition of some spoilage microorganisms, such as Lactobacillus
spp, Bacillus licheniformis Pichia subpelliculosa, Saccharomyces cerevisiae and
Candida lusitaniae, the minimum inhibition concentration is 101 to 151 ppm (Conte et al.
2007). The pathogenic bacteria growth of, Escherichia coli O157:H7, Listeria innocua
and the food spoilage fungus, Penicillium chrysogenum were repressed by three
phenolic compounds (catechin, chlorogenic acid and phloridzin) at 24 mm but the

42
growth of food spoilage yeast Saccharomyces cerevisiae was inhibited only by
chlorogenic acid and phloridzin (Muthuswamy and Rupasinghe, 2009). Vanillin is the
predominant phenolic compound present in vanilla beans, have shown a concentration
dependent for the response and the minimal inhibitory concentration (MIC) of 6 to 18
mm for pathogenic and spoilage microorganisms

43
 CHAPTER 6

SUMMARY AND CONCLUSION

The is a great increase in the demand of fruit juices due to the health benefits. Due to
the changes in social habits and dietary intake people prefer to consume RTS (Ready –
To – Serve) beverages. Were these RTS beverages are preserved with chemical
preservatives have led to increase in disease outbreaks linked mainly to fresh fruit
juices in recent years. So the main aim of this work is to replace the role of chemical
preservatives in fruit juices with natural preservative and thermally processed method.

The natural preservatives used in the shelf life extension are found to be more effective
and it inhibits the growth of microorganisms. These natural preservative has no toxic
effect and increases more health beneficial advantages to the consumers. People do
started preferring to consume herbal and natural products rather than toxic chemical
products. These natural preservatives were added to increase the shelf life period of
fruit juices. By using various concentration of preservative by trial and error the final
concentration was standardized for both the juice samples. These fruit juices had no
physiochemical or biological changes. In future, the combination of natural preservative
and non-thermal methods would be new trend to improve the shelf-life period of fruit
juices that improves microbiological quality.

The natural antimicrobial compounds in fruit juice and beverages application is in the
laboratory scale.This would lead to a fast growth of scale-up and commercial application
in food industry by their potential benefits of compounds. More practically, the
combination of non-thermal techniques and natural antimicrobial compounds would be
the future trends for fruit juice and beverages preservation, due to the proven records
for effective inhibition of microorganisms and shelf-life extension of fruit juices and
beverages.

44
 CHAPTER 7

REFERENCES

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 PLAGARISM REPORT

INTRODUCTION

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LITERATURE SURVEY

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 AIM AND SCOPE

MATERIALS AND METHODS

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RESULTS

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CONCLUSION

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