Effects of Chemical and Natural Additives on Cucumber Juice’s Quality, Shelf Life, and Safety

Abstract

Microbial contamination affects beverages’ lifetime, quality, and safety. Cucumber crops are seasonally spoiled because of the overproduction. The current study aimed to maximize the importance of natural preservatives and reduce the usage of artificial ones to prolong the cucumber juice’s storage life, enhance flavor, and control the microorganisms after protein isolate and organic acids supplementation. The additions included control (no addition), citric, benzoic acid, sodium salts, kidney bean pepsin hydrolysate (KPH), chicken egg protein isolate (CEPI), duck egg protein isolate (DEPI), and quail egg protein isolate (QEPI) as J-Control, J-Citric, J-Benzoic, J-sod. Citrate, J-sod. Benzoate, J-KPH, J-CEPI, J-DEPI, and J-QEPI, respectively. The antioxidant activity of these additives and juices was evaluated by DPPH radical scavenging activity. The antimicrobial activity, including antibacterial and antifungal activities, was evaluated by using disc assay and the radial growth of fungal mycelium, respectively. The phenolic compounds and flavonoids were estimated by a spectrophotometer as Gallic acid equivalent (GAE) and quercetin equivalent (QE), respectively. Moreover, chemical parameters such as pH, total soluble solids (TSS), Titratable acidity (TTA), and Vitamin C were evaluated by AOAC. Finally, the color properties were estimated by a spectrophotometer, using the Hunter method. KPH had higher significant (p ≤ 0.05) antioxidant activity (88%), along with antimicrobial activity. It significantly (p ≤ 0.05) reduced the growth of G+ and G− bacteria by 71–97% and 58–66% respectively. Furthermore, it significantly (p ≤ 0.05) inhibited the tested fungi growth by 70–88% and the other additives less than that. During the storage of cucumber juice for an interval of zero, two, four, and six months, the phenolic compounds and flavonoids were significantly (p ≤ 0.05) decreased. Consequently, the potential activity of the juice was reduced; in addition, pH and vitamin C were significantly (p ≤ 0.05) decreased during the storage period. Meanwhile, the TSS and Titratable acidity were significantly raised. As for color and sensory properties, J-sod. Benzoate, J-KPH, J-CEPI, and J-DEPI had significantly (p ≤ 0.05) high scores in color, taste, and flavor against the control. Generally, the usage of natural additives extends the cucumber juice’s lifetime and increased the manufacture of high-quality and valuable juice.

Nutritional, antimicrobial and medicinal properties of Camel’s milk: A review

“…To enhance the safety of food products and its shelf life several methods have been employed, which include use of natural antimicrobial and synthetic agents. Due to the detrimental impact of synthetic agents on the human health and the environment, manufacturers are incorporating more natural sources of antimicrobial agents in the food, but there is a need for novel antimicrobial agents ( Brandelli et al, 2015 , El-Saadony et al, 2019 , Abdelnour et al, 2020a , Abdelnour et al, 2020b , Akl et al, 2020 , El-Saadony et al, 2020 , Reda et al, 2020 , Sheiha et al, 2020 ).…”

Enhancing quality and safety of raw buffalo meat using the bioactive peptides of pea and red kidney bean under refrigeration conditions

“…The sterilised distilled water well was a control. The least concentration was inhibited the visible bacterial growth was minimum inhibitory concentration (MIC) and determined as follow 500 lL of each concentration of tested peptides (25, 50, 100, 200, 400 and 800 mg/mL) was added to 9 mL Muller Hinton broth (MHB) inoculated with 500 lL of pathogenic bacteria, the tubes were incubated for 24 h at 37 C. The turbidity was measured at 600 nm El-Saadony, Elsadek, et al 2020;Akl et al 2020). Bacterial growth curve affected by RBAH and 11SGP (60 mg/mL) was conducted at an interval of 0, 6, 18 and 24 h by measuring the turbidity at 600 nm.…”

“…Saad et al (2020) Alcalase-red kidney bean hydrolysate (RBAH) 0 6.00 cd 6.00 d 6.00 d 6.00 d 6.00 C 13.00 k 13.00 k 13.00 k 13.00 k 13.00 D 35.00 a 35.00 a 35.00 a 35.00 a 35.00 A 5 6.50 abcd 6.33 bcd 6.20 cd 6.10 cd 6.28 CD 40.00 e 32.00 g 25.00 i 21.00 j 29.50 C 25.00 e 29.00 cd 31.00 bc 32.00 b 29.25 B 10 6.93 ab 6.50 abcd 6.30 bcd 6.20 bcd 6. the whiteness of meat colour. El-Saadony, Elsadek, et al (2020) revealed that kidney bean hydrolysate increased the whiteness of cucumber juice. Natural extracts have antioxidant activities can be potentially used to develop natural colour stabilisers, particularly for controlling L* and b* values in frozen beef burgers (Hashemi Gahruie et al 2017).…”

Impact of cucumber pomace fortification on the nutritional, sensorial and technological quality of soft wheat flour‐based noodles

“…To compensate for that flour's technological defects, we studied fortifying it with an agro-food waste, cucumber pomace. Because of the overproduction of cucumber crop, it is recently converted to juice (El-Saadony et al, 2020a), leaving a considerable amount of cucumber pomace, a cheap source of minerals and fibres. The potential ameliorative action of cucumber pomace partial substitution on the rheological, nutritional, sensorial, textural properties besides, antioxidant and antimicrobial stability and technological quality of soft wheat flour-based noodles is thoroughly investigated for the first time.…”