Physicochemical and Microbiological Qualities’ Assessment of Popular Bangladeshi Mango Fruit Juice

Amin, Ruhul; Rahman, Shafkat Shamim; Hossain, Md. Altab; Choudhury, N.

doi:10.2174/1874285801812010135

Cited by 7 publications

(4 citation statements)

References 23 publications

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“…The pH of the mango RTD beverages ranged between the acceptable limits of 3.81-3.62 (see supplementary information, Table SI. 1), which closely resembles the pH of commercially available mango juice and beverages (Amin et al, 2018;Guerrero-Beltran et al, 2006;Reddy et al, 2016).…”

Section: Tss Ph Titratable Acidity Viscositymentioning

confidence: 65%

Pulsed light processing of low sugar, added fiber RTD mango beverage

Pravallika,

Shaik,

Alzahrani

et al. 2024

J Food Process Engineering

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Ready‐to‐drink (RTD) mango beverage enriched with short‐chain fructooligosaccharides (scFOS) was developed to reduce added sugar and incorporate a soluble prebiotic fiber. The impact of pulsed light (PL) technology on microbial inactivation, enzyme activity, and quality attributes in scFOS‐enriched mango RTD beverages was investigated. Effective PL fluence of 0.12–1.2 J/cm2 was employed on mango beverage in order to maximize the retention of nutritional properties along with inactivation of microbial and enzymatic activity. There is complete inactivation of microbial load and enzymatic activity with 72.45, 84.17, 88, 78.79, and 77.63% retention of ascorbic acid, antioxidants, total phenolics, total flavonoids, and total carotenoids in 6% scFOS mango beverage at an effective fluence of 1.2 J/cm2. There is no wide change in TSS, pH, and TA in all the PL treatments. The scFOS increased viscosity, and it also protected bioactives, namely, carotenoids, ascorbic acid, and phenolics, from photoxidation caused by PL. Results showed that scFOS allowed a substantial reduction in added sugar and increased soluble fiber content in the beverage. Sensory score of 3 and 6% scFOS‐enriched beverages were closely comparable with control. The study showcases the potential of scFOS to enhance the nutritional profile of beverages. It also highlights the effectiveness of PL processing in pasteurization fruit beverages, meeting stakeholders' demands for microbial safety, enzymatic stability, and nutrient retention.Practical applicationsThe practical applications of this research hold significant promise for the food and beverage industry. The innovative formulations of ready‐to‐drink (RTD) mango beverages not only reduce added sugar by up to 52% but also increase fiber content from 0.6 to 6%, meeting consumer demands for healthier options. The integration of pulsed light technology effectively targets microbial and enzyme inactivation, complying with Food and Drug Administration standards and offering a viable processing method. The incorporation of short‐chain fructooligosaccharides enhances the protection of bioactive compounds during pulsed light treatment, ensuring higher retention of antioxidants, vitamins, and other valuable components. This advancement contributes to improved nutritional profiles while maintaining sensory appeal. These findings have the potential to revolutionize RTD beverage production, addressing health‐conscious consumer preferences, and enhancing product quality.

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Section: Tss Ph Titratable Acidity Viscositymentioning

confidence: 65%

Pulsed light processing of low sugar, added fiber RTD mango beverage

Pravallika,

Shaik,

Alzahrani

et al. 2024

J Food Process Engineering

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“…In this study, the bacterial load of pineapple juice reached 4.4 × 10 5 CFU/ml. In another study by Amin et al (2018) on mango juice the bacterial load varied from 1.10 3 to 3.10 3 CFU/ml. The microbiological profile of pineapple juice relative to the two groups of microorganisms affecting the marketability of food (yeast-molds and lactic acid bacteria) investigated in this study is presented in Figure 2B and C.…”

Section: Microbiological Quality Of Pineapple Juicementioning

confidence: 94%

Diversity and microbiological quality of fruit juices produced in southern Benin

NOUMAVO,

GLODJINON,

OHIN

et al. 2023

Afr. J. Microbiol. Res.

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The fruit juice production sector is growing rapidly in Benin's major urban centers and appears to have enormous hygienic insufficiencies. This study aimed to identify and evaluate the microbiological quality of the different fruit juices produced in southern Benin. The methodological approach to the first objective consisted of a semi-structured survey coupled with direct observations of fifty enterprises produced fruit juices in the Municipalities of Cotonou and Abomey-Calavi. The microbiological quality evaluation of pineapple juice (Ananas cosmosus) consisted in the enumeration of microorganisms that alter both hygienic and market ability qualities of foodstuffs, using standard methods. This study revealed a strong diversity of fruit juices. There are thirteen (13) different mono-fruity juices, fifteen (15) poly-fruity juices with pineapple and nine (09) poly-fruity juices without pineapple. The pineapple monofruity juice is produced by almost all the enterprises (98%). Poly-fruity juices with pineapple are the most popular among consumers. From the microbiological point of view, a strong variation of the microbial load was noticed from one enterprise to another. With the exception of a few enterprises, about 18% of pineapple juices are microbiologically non-compliant. These pineapple juices contain mycotoxigenic yeasts and moulds, lactic acid bacteria, thermotolerant coliforms and Staphylococcus aureus. The consumption of these poor sanitary quality juices poses a real public health problem, as it exposes consumers to the severe food poisoning risks.

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“…were hookworms, Trichuris trichiura, Ascaris lumbricoides, Entamoeba hartmani, Giardia lamblia, and several Schistosoma species (21). The severely infected fetus in pregnant women may result in spontaneous abortion, stillbirths, or neonatal sepsis (6). Yeasts that cause spoilage, including Saccharomyces cerevisiae, Candida lipolytica, and Zygosaccharomyces spp., are able to survive under acidic condition.…”

Section: Introductionmentioning

confidence: 99%

Assessment of Microbiological Quality of Different Types of Fruit & Soft Drinks Samples of Dhaka City

Jahan¹,

Kk²,

Hasan³

et al. 2022

S.J. Microbiol.

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Fruit juice is widely consumed everywhere in the world because of its authentic taste and is popular among both adults and children. Several studies have been conducted on common juice available in Dhaka to detect the level of microbial contamination. Consequently, the current study was done to evaluate the microbiology of a total of 25 samples and compare drinks from three different categories (street vending, packaged drinks, and soft drinks) that were collected from various locations throughout the city of Dhaka. Among all the samples fresh juice samples were found to be highly contaminated with different microbes where the total viable bacterial count was within a range of 103 to 106 CFU/ml. However, other pathogenic microbes like E. coli, Pseudomonas spp., Staphylococcus spp., Vibrio spp., and Salmonella spp. also present in fresh juice but were totally absent in other samples. The result indicates that street juice samples may be prepared under unhygienic environments and which may serve as a reservoir of various pathogenic bacteria. The study reveals that government should take necessary action to ensure public health safety. Stamford Journal of Microbiology, Vol.12 (1) 2022: 54-58

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Physicochemical and Microbiological Qualities’ Assessment of Popular Bangladeshi Mango Fruit Juice

Cited by 7 publications

References 23 publications

Pulsed light processing of low sugar, added fiber RTD mango beverage

Pulsed light processing of low sugar, added fiber RTD mango beverage

Diversity and microbiological quality of fruit juices produced in southern Benin

Assessment of Microbiological Quality of Different Types of Fruit & Soft Drinks Samples of Dhaka City

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