Changes in quality parameters and microbial stability of hog plum (Spondias mombin Linn.) juice during ambient and refrigerated storage

Abstract

Purpose Several factors may play critical roles in alterations to product quality during storage of hog plum juice. This study aims to evaluate variations to physicochemical, antioxidant, anti-nutritional properties and microbial stability of hog plum juice during storage. Design/methodology/approach Juice was produced from hog plum fruits and stored for eight weeks at refrigerated and ambient conditions. Physicochemical, antioxidant properties, antinutritional factors and microbial properties of juices were determined using standard procedures Findings Degradation of ascorbic acid was higher in juices stored at ambient conditions (64.4%) compared to those stored by refrigeration (44.4%). Trends were similar for total phenolic, total flavonoid and total carotenoid contents. Total phenolic, total carotenoid and lycopene contents of fresh juice were 3.9 mg GAE/mL, 4.0 mg/mL and 1.3 mg/mL, which were not significantly different (at p = 0.08, 0.07 and 0.08, respectively) from the values at two weeks of storage at refrigerated conditions (3.9 mg GAE/mL, 3.9 mg/mL and 1.3 mg/mL). A sharp decrease of more than 40% (p = 0.02) in lycopene was recorded after four weeks, irrespective of storage temperature. Pasteurized hog plum juice showed no microbial growth until after four weeks of refrigerated storage when 1 CFU/mL each of bacterial and fungal growth were recorded. The juices, however, showed higher susceptibility to fungal growth as storage period increased. Research limitations/implications Other variables not considered in this study such as nature of packaging materials may have significantly contributed to the observed data set. Further studies may, therefore, widen the scope of discussion to evaluate the associated relationship of these variables. Hog plum juice retained a considerable amount of bioactive components during refrigerated storage, which makes it a viable nutraceutical drink with industrial potentials and possible positive health implications for consumers. Practical implications This study provides new information that support the possible classification and use of hog plum juice as a safe functional beverage for human consumption. Originality/value Although the effect of storage temperature was significant in most of the properties studied, storage duration seems to have a greater influence on the stability of quality parameters during the storage of hog plum juice.

Proximate, Micronutrient Compositions and Shelf Life of Juice and Concentrate of Hog Plum (Spondias mombi), a Wild Fruit in Nigeria

“…Observations about the pH and titratable acidity of this juice are consistent with previous reports by Oladunjoye et al [10] and Adeboyejo et al [9].…”

“…The ascorbic acid (AA) content of hog plum juice (Table 4) found in this study is higher than concentrations of 24.10 and 45 mg/100 mL reported for this juice by Oladunjoye et al [10] and Adeboyejo et al [9], respectively. Sources of raw materials and processing methods may be responsible for these differences.…”

“…Mishra et al [8] has proposed a method employing spray drying to preserve hog plum fruit pulp as spray dried powder. Processing and preservation as juice has been proposed by Adeboyejo et al [9] and Oladunjoye et al [10] using techniques involving refrigeration and sonication, respectively. However, these technologies may not be available to rural communities.…”