Formulation and shelf‐life of a bottled pawpaw juice beverage

Abstract

Summary A simple procedure was developed for production of bottled pawpaw beverage juice by peeling and macerating peeled tissue in 25% water, straining through a 0.8‐mm sieve, adjustment of juice pH with citric acid and flavour adjustment with sucrose. Fresh juice was optimized for acceptability at pH 3.9 and 10% (w/w) sucrose. Heating for 6 min at 72.2°C was required to achieve commercial pasteurization. Samples of juice were prepared with no preservative, and containing sodium benzoate (125mg/100ml), sodium metabisulphite (50mg/100ml) and sodium metabisulphite/sodium benzoate combination (25mg and 60mg/100ml) for trials in which acceptability, pH, specific gravity, brix, total acidity, vitamin C and biomass concentrations were measured over 90 weeks storage at 10°C and 30.2°C. Sodium benzoate alone extended the shelf‐life at 30°C up to 80 weeks but the other preservatives were not effective after 20 weeks. The control juice was already deteriorating by 10 weeks at 30°C. At 10°C all preserved samples were stable up to 80 weeks, although the control deteriorated rapidly after 20 weeks.

Effects of sodium benzoate on storage stability of previously improved beverage from tamarind (Tamarindus indica L.)

“…Tables 1-3 show that the effect of pasteurization time on the color, total solids, soluble solids, sugar, ascorbic acid, cloudiness, and browning index of beverages was less pronounced in the beverage preserved with sodium benzoate. Arya et al (1979) and Okoli and Ezenweke (1990) also reported similar results. Table 4 shows the microbial load during storage of spiced tamarind beverage produced by traditional processing method.…”

“…However, there was no significant change in the total acidity of the beverage up to 2 and 4 days of storage at room and refrigerated temperatures, respectively, while the pH changed significantly during the period. Paulson and Stevens ( 1974 ), Okoli and Ezenweke ( 1990 ) and Kamruzzaman et al. ( 2002 ) also observed that pH and acidity are not always inversely related.…”

“…The low microbial counts of the pasteurized and refrigerated beverage samples may be due to the fact that pasteurization temperature can destroy the mesophilic microorganisms while low temperature can control the proliferation of those present. Okoli and Ezenweke (), Akpapunam et al. (), Adeyemi and Umar (), Oyawoye et al.…”

“…The low microbial counts of the pasteurized and refrigerated beverage samples may be due to the fact that pasteurization temperature can destroy the mesophilic microorganisms while low temperature can control the proliferation of those present. Okoli and Ezenweke (1990), Akpapunam et al (1993), Adeyemi and Umar (1994), Oyawoye et al (1997), Kamruzzaman et al (2002), Onuorah et al (2002), Osundahunsi (2003), and Osuntogun and Aboaba (2004) reported that pasteurization and refrigeration reduced the microbial population and extended the shelf life of traditional nonalcoholic beverages. The marked increase in the shelf life of the beverage when it was preserved with sodium benzoate agreed with the observation of Oyawoye et al (1997).…”

Production of Clear Apple Juice Using Commercial Pectinases

“…Brix of the treatments was influenced significantly by the storage period where its mean decreased significantly from 13.8° at zero-time to 13.74° by the fifth month of storage. Such reduction in the TSS could be due to the microbiological activity in the drinks (Ekoli and Ezenweke, 1990).…”