Preservative Effect of Garlic-ginger, Sodium Benzoate and Ascorbic Acid in Unpasteurized Cashew Apple Juice

Olaniran, Abiola Folakemi; Okolie, Charles E.; Abu, Helen Ene; Afolabi, Ruth Oluwabusola; Owolabi, Akinyomade

doi:10.3923/ajsr.2019.414.420

Cited by 4 publications

(4 citation statements)

References 10 publications

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“…The results showed that the pH of the unpasteurized cashew juice from garlic treated with ginger was relatively stable for 3 weeks. The garlic-ginger filtrate was the most effective preservative, followed by ascorbic acid and sodium benzoate, without microbial and physicochemical deterioration for 3 Weeks [30].…”

Section: Different Combinations and Concentrations Of Chemical Preser...mentioning

confidence: 96%

Some Processing Steps and Uses of Cashew Apples: A Review

Sahie¹,

Soro²,

Kone³

et al. 2023

FNS

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In addition to the cashew nut, which is the main product, the cashew tree also produces the cashew apple which is considered a by-product. The cashew apple has a high nutritional potential. Indeed, it is rich in vitamin C, carotenoids, dietary fibers, vitamins, sugars and mineral elements where are essential for human nutrition. In addition to its nutritional quality, the cashew apple has technological advantages: the edible part of the fruit is between 85% and 100% higher than that of other traditional tropical fruits, and its juicy and sweet flesh is free of seeds or pits. In addition, very large volumes are available. As a result, the development of this fruit represents a considerable economic challenge. This paper first presents the cultivation of cashew trees and the bibliography of the work done on cashew juice. The favorable conditions for cashew tree cultivation and the planting method were presented. Then, the study highlights the work done on the physicochemical characteristics of cashew apples, the effect of the growing area, the variety and the stage of maturity on its characteristics. It also shows the influence of the processing steps on the nutritional value and organoleptic quality of the cashew apple; as well as the methods of clarification, stabilization, concentration and dehydration. Some uses of cashew apple were reviewed: beverage, food, substrate, bioethanol, nutraceutical, food additive and agro materials.

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Section: Different Combinations and Concentrations Of Chemical Preser...mentioning

confidence: 96%

Some Processing Steps and Uses of Cashew Apples: A Review

Sahie¹,

Soro²,

Kone³

et al. 2023

FNS

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“…Spiced cashew juices can also play an essential part in the prevention of nutrition‐related diseases by enhancing the physical well‐being of the consumers hence functioning as a health drink (Olaniran et al ., 2020a). Cashew apple juice is perhaps the most well‐known juice in Brazil (Olaniran et al , 2019), is an exceptional wellspring of vitamin C, with an average of 200–269 mg/100 g of juice, 4–7 times more than orange juice. Additionally, cashew apple juice contains a complex mixture of vitamins, fructose, antioxidants, anacardic acids, organic acids, glucose, mineral salts, amino acids and carotenoids such as α‐carotene, β‐carotene and β‐cryptoxanthin (Kaprasob et al ., 2019).…”

Section: Potential Of Fruits and Their Respective Juices For Reductio...mentioning

confidence: 99%

“…Fruits and fruit juice have been used for cognition and brain health (Maqsood et al ., 2020; Olaniran et al ., 2020b). Fruits such as apples, banana, blackcurrant, berries, cherries, guava, oranges, plums, kiwifruits, lime, lemon juice, pawpaw, tangerine, prunes, pineapple, red grapes, watermelon, pomegranates, date and apricots are a valuable asset with a positive effect on the brain and can assist in checking age‐linked memory loss and other alterations (Kraft, 2019; Olaniran et al ., 2019). Berries such as raspberries, blueberries, strawberries, blackberries, and other berry fruits have been reported to contain neuroactive phytochemicals which can serve as anti‐inflammatory and antioxidants thereby recommending their intake (Miller & Shukitt‐Hale, 2012; Keservani et al ., 2015).…”

Section: Potential Of Fruits and Their Respective Juices For Reductio...mentioning

confidence: 99%

The role of nutraceutical fruit drink on neurodegenerative diseases: a review

Olaniran

Taiwo

Bamidele

et al. 2021

Int J of Food Sci Tech

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A changing lifestyle in food consumption due to the frequent taking of junk drinks based on the fastfood and ready-to-eat concept has brought about overloaded oxidative stress, thus weakening the body's defence mechanism to scavenge free oxygen radicals by destroying antioxidants. Oxidative stress occurs as a result of an imbalance between pro and antioxidant levels in favour of pro-oxidants resulting in the pathogenesis of neurodegenerative diseases. Though researches on the probable cure for neurodegenerative diseases are ongoing, fruits have been found to play an important dietetic role in preventing neurodegenerative diseases and other physiological disorders. Most fruits have their own valuable, unique active ingredients, having tremendous nutraceutical potentials and therapeutic implications. Therefore, people are required to make rational choices on the correct type of food for consumption to engender proper growth and development. The role of fruits or fruit juice in ameliorating neurodegenerative diseases has created a reawakening in nutrition and human health research.

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“…Regu et al [ 50 ] investigated the effect of both garlic and ginger on the chemical, microbial, and sensory properties of cottage cheese. Moreover, the preservative effect of garlic–ginger was evaluated on cashew apple juice by Olaniran et al [ 51 ], on fresh apple juice by Ekanem and Ekanem [ 52 ], on apple juice by Okokon and Okokon [ 40 ], and on cashew, pineapple, and watermelon juice by Olaniran et al [ 53 ].…”

Section: Introductionmentioning

confidence: 99%

Effects of Ginger and Garlic Powders on the Physicochemical and Microbiological Characteristics of Fruit Juices during Storage

Prisacaru

Ghinea

Albu

et al. 2023

Foods

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Natural preservatives such as garlic and ginger can be added to the formulation of fresh fruit juices to encourage the consumption of health-promoting foods. In this study, the influence of garlic and ginger and the storage conditions on physicochemical and microbiological characteristics of fruit juices were investigated. The fruit juice assortments were produced from apple, apple and pumpkin, and apple and pomegranate and were treated with 0.5 g garlic powder, 0.5 g ginger powder, and 0.25 g mix of garlic and ginger powders. A total of 12 unpasteurized samples were produced, of which 3 were control samples. Samples stored at 20 and 4 °C were analyzed at 0, 3, 6, and 9 days for water activity (aw), pH, titratable acidity (TA), total soluble solids (TSS), electrical conductivity (EC), vitamin C, color parameters, total number of germs, yeasts, and molds, Listeria, Enterobacteriaceae, and Escherichia coli. Results showed that aw, pH, TSS, and vitamin C content decreased during storage of fruit juice samples, while TA increased. The lowest increase in total number of aerobic mesophilic germs was determined for the apple and pumpkin juice with garlic and ginger and apple juice with garlic.

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Preservative Effect of Garlic-ginger, Sodium Benzoate and Ascorbic Acid in Unpasteurized Cashew Apple Juice

Cited by 4 publications

References 10 publications

Some Processing Steps and Uses of Cashew Apples: A Review

Some Processing Steps and Uses of Cashew Apples: A Review

The role of nutraceutical fruit drink on neurodegenerative diseases: a review

Effects of Ginger and Garlic Powders on the Physicochemical and Microbiological Characteristics of Fruit Juices during Storage

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