No abstract

The microbial stability of mango (Mangifera indica L.) juice (pH 4.9) supplemented with extracts of ginger (Zingiber officinale) and nutmeg (Myristica fragrans) was investigated during 3 months of ambient-temperature storage. Heating at 55 degrees C for 15 min markedly reduced the levels of non-spore-forming bacteria and produced a product with acceptable taste. Supplementing mango juice with an agueous extract of ginger (15%, vol/vol) or nutmeg (20%, vol/vol) inhibited the growth of challenge microorganisms, but produced a product with unacceptable taste. Heating the mango juice at 55 degrees C for 15 min and supplementing with nutmeg (4%, vol/vol) markedly inhibited microbial growth and produced a product with acceptable taste. Tropical spices may prove useful in preservation of fruit juices by hurdle technology.