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Development of Pineapple Juice and Observation of Shelf Stability Using Various Degrees of Preservative in Several Storage Condition

Received: 2 December 2021     Accepted: 22 December 2021     Published: 29 December 2021
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Abstract

Fresh pineapple juices rich in health and nutritional benefits are valued for their fresh flavor, taste, and aroma. These juices' quality however is affected by factors like temperature, and microbiological contamination significantly changing physicochemical parameters and storage stability. Pineapple processing plays an important role in juice preservation. This study was conducted to developed products from pineapple and evaluates the quality of preserved pineapple juice. Three different samples of pasteurized pineapple juices termed as without preservative (PJ-1), with preservative (sodium benzoate) 5 mg (PJ-2) and with preservative (sodium benzoate) 20 mg (PJ-3), were made which were stored in two conditions at room and refrigeration temperature up to 45 days. Results revealed that the content of moisture, ash, TSS, PH and vitamin C of fresh pineapple juice were 87.5%, 0.31%, 11.5%, 3.49 and 3.06 mg respectively. After 21 days, the TSS of PJ-1, PJ-2, PJ-3 was decreased to 9%, 10%, 11% at room temperature and 10%, 10.5% and 11% at refrigeration temperature respectively. On the other hand, the PH of PJ-1, PJ-2, PJ-3 was decreased to 3.47, 3.47, 3.45 at room temperature and 3.46, 3.47, 3.49 at refrigeration temperature respectively. In case of total viable bacteria, the minimum microbial load was observed in PJ-3 (0.3x105) and maximum in PJ-1 (0.5x105) at room temperature. Whereas, minimum in PJ-2, PJ-3, i.e. (0x105) and maximum in PJ-1 (0.1x105) at refrigeration temperature, after 21 days. Again, minimum microbial load was observed in PJ-3 (0.6x105) and maximum in PJ-1 (1.0x105) at room temperature. Whereas, minimum in PJ-3 (0.1 x105) and maximum in PJ-1 (0.2x105) at refrigeration temperature, after 45 days. The shelf life of preserved juice at room temperature was 21 days and in refrigeration temperature was 45 days. Among three treated juice samples PJ-2 and PJ-3 at refrigeration temperature was most effective in maintaining the sensory properties and acceptable for consumption. Pineapple bar was kept in room temperature and good for consume up to 30 days. Finally, it can be concluded that, the shelf life of preserved juice at room temperature was 21 days and in refrigeration temperature was 45 days.

Published in Science Frontiers (Volume 2, Issue 4)
DOI 10.11648/j.sf.20210204.12
Page(s) 50-60
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2021. Published by Science Publishing Group

Keywords

Pineapple Juice, Pineapple Bar, Sodium Benzoate, Antioxidant Properties

References
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  • APA Style

    Anonnya Kundu, Rehnova Mostofa, Alamgir Hassain, Pratima Roy Dina, Mohammad Esrafil, et al. (2021). Development of Pineapple Juice and Observation of Shelf Stability Using Various Degrees of Preservative in Several Storage Condition. Science Frontiers, 2(4), 50-60. https://doi.org/10.11648/j.sf.20210204.12

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    Anonnya Kundu; Rehnova Mostofa; Alamgir Hassain; Pratima Roy Dina; Mohammad Esrafil, et al. Development of Pineapple Juice and Observation of Shelf Stability Using Various Degrees of Preservative in Several Storage Condition. Sci. Front. 2021, 2(4), 50-60. doi: 10.11648/j.sf.20210204.12

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    AMA Style

    Anonnya Kundu, Rehnova Mostofa, Alamgir Hassain, Pratima Roy Dina, Mohammad Esrafil, et al. Development of Pineapple Juice and Observation of Shelf Stability Using Various Degrees of Preservative in Several Storage Condition. Sci Front. 2021;2(4):50-60. doi: 10.11648/j.sf.20210204.12

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  • @article{10.11648/j.sf.20210204.12,
      author = {Anonnya Kundu and Rehnova Mostofa and Alamgir Hassain and Pratima Roy Dina and Mohammad Esrafil and Mohammad Akhter Uzzaman and Mohammad Abu Zubair},
      title = {Development of Pineapple Juice and Observation of Shelf Stability Using Various Degrees of Preservative in Several Storage Condition},
      journal = {Science Frontiers},
      volume = {2},
      number = {4},
      pages = {50-60},
      doi = {10.11648/j.sf.20210204.12},
      url = {https://doi.org/10.11648/j.sf.20210204.12},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.sf.20210204.12},
      abstract = {Fresh pineapple juices rich in health and nutritional benefits are valued for their fresh flavor, taste, and aroma. These juices' quality however is affected by factors like temperature, and microbiological contamination significantly changing physicochemical parameters and storage stability. Pineapple processing plays an important role in juice preservation. This study was conducted to developed products from pineapple and evaluates the quality of preserved pineapple juice. Three different samples of pasteurized pineapple juices termed as without preservative (PJ-1), with preservative (sodium benzoate) 5 mg (PJ-2) and with preservative (sodium benzoate) 20 mg (PJ-3), were made which were stored in two conditions at room and refrigeration temperature up to 45 days. Results revealed that the content of moisture, ash, TSS, PH and vitamin C of fresh pineapple juice were 87.5%, 0.31%, 11.5%, 3.49 and 3.06 mg respectively. After 21 days, the TSS of PJ-1, PJ-2, PJ-3 was decreased to 9%, 10%, 11% at room temperature and 10%, 10.5% and 11% at refrigeration temperature respectively. On the other hand, the PH of PJ-1, PJ-2, PJ-3 was decreased to 3.47, 3.47, 3.45 at room temperature and 3.46, 3.47, 3.49 at refrigeration temperature respectively. In case of total viable bacteria, the minimum microbial load was observed in PJ-3 (0.3x105) and maximum in PJ-1 (0.5x105) at room temperature. Whereas, minimum in PJ-2, PJ-3, i.e. (0x105) and maximum in PJ-1 (0.1x105) at refrigeration temperature, after 21 days. Again, minimum microbial load was observed in PJ-3 (0.6x105) and maximum in PJ-1 (1.0x105) at room temperature. Whereas, minimum in PJ-3 (0.1 x105) and maximum in PJ-1 (0.2x105) at refrigeration temperature, after 45 days. The shelf life of preserved juice at room temperature was 21 days and in refrigeration temperature was 45 days. Among three treated juice samples PJ-2 and PJ-3 at refrigeration temperature was most effective in maintaining the sensory properties and acceptable for consumption. Pineapple bar was kept in room temperature and good for consume up to 30 days. Finally, it can be concluded that, the shelf life of preserved juice at room temperature was 21 days and in refrigeration temperature was 45 days.},
     year = {2021}
    }
    

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  • TY  - JOUR
    T1  - Development of Pineapple Juice and Observation of Shelf Stability Using Various Degrees of Preservative in Several Storage Condition
    AU  - Anonnya Kundu
    AU  - Rehnova Mostofa
    AU  - Alamgir Hassain
    AU  - Pratima Roy Dina
    AU  - Mohammad Esrafil
    AU  - Mohammad Akhter Uzzaman
    AU  - Mohammad Abu Zubair
    Y1  - 2021/12/29
    PY  - 2021
    N1  - https://doi.org/10.11648/j.sf.20210204.12
    DO  - 10.11648/j.sf.20210204.12
    T2  - Science Frontiers
    JF  - Science Frontiers
    JO  - Science Frontiers
    SP  - 50
    EP  - 60
    PB  - Science Publishing Group
    SN  - 2994-7030
    UR  - https://doi.org/10.11648/j.sf.20210204.12
    AB  - Fresh pineapple juices rich in health and nutritional benefits are valued for their fresh flavor, taste, and aroma. These juices' quality however is affected by factors like temperature, and microbiological contamination significantly changing physicochemical parameters and storage stability. Pineapple processing plays an important role in juice preservation. This study was conducted to developed products from pineapple and evaluates the quality of preserved pineapple juice. Three different samples of pasteurized pineapple juices termed as without preservative (PJ-1), with preservative (sodium benzoate) 5 mg (PJ-2) and with preservative (sodium benzoate) 20 mg (PJ-3), were made which were stored in two conditions at room and refrigeration temperature up to 45 days. Results revealed that the content of moisture, ash, TSS, PH and vitamin C of fresh pineapple juice were 87.5%, 0.31%, 11.5%, 3.49 and 3.06 mg respectively. After 21 days, the TSS of PJ-1, PJ-2, PJ-3 was decreased to 9%, 10%, 11% at room temperature and 10%, 10.5% and 11% at refrigeration temperature respectively. On the other hand, the PH of PJ-1, PJ-2, PJ-3 was decreased to 3.47, 3.47, 3.45 at room temperature and 3.46, 3.47, 3.49 at refrigeration temperature respectively. In case of total viable bacteria, the minimum microbial load was observed in PJ-3 (0.3x105) and maximum in PJ-1 (0.5x105) at room temperature. Whereas, minimum in PJ-2, PJ-3, i.e. (0x105) and maximum in PJ-1 (0.1x105) at refrigeration temperature, after 21 days. Again, minimum microbial load was observed in PJ-3 (0.6x105) and maximum in PJ-1 (1.0x105) at room temperature. Whereas, minimum in PJ-3 (0.1 x105) and maximum in PJ-1 (0.2x105) at refrigeration temperature, after 45 days. The shelf life of preserved juice at room temperature was 21 days and in refrigeration temperature was 45 days. Among three treated juice samples PJ-2 and PJ-3 at refrigeration temperature was most effective in maintaining the sensory properties and acceptable for consumption. Pineapple bar was kept in room temperature and good for consume up to 30 days. Finally, it can be concluded that, the shelf life of preserved juice at room temperature was 21 days and in refrigeration temperature was 45 days.
    VL  - 2
    IS  - 4
    ER  - 

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Author Information
  • Department of Food Technology and Nutritional Science, Faculty of Life Science, Mawlana Bhashani Science and Technology University, Santosh, Tangail, Bangladesh

  • Department of Food Technology and Nutritional Science, Faculty of Life Science, Mawlana Bhashani Science and Technology University, Santosh, Tangail, Bangladesh

  • Department of Food Technology and Nutritional Science, Faculty of Life Science, Mawlana Bhashani Science and Technology University, Santosh, Tangail, Bangladesh

  • Department of Food Technology and Nutritional Science, Faculty of Life Science, Mawlana Bhashani Science and Technology University, Santosh, Tangail, Bangladesh

  • Department of Food Technology and Nutritional Science, Faculty of Life Science, Mawlana Bhashani Science and Technology University, Santosh, Tangail, Bangladesh

  • Planning and Development Division, Bangladesh Atomic Energy Commission, Dhaka, Bangladesh

  • Department of Food Technology and Nutritional Science, Faculty of Life Science, Mawlana Bhashani Science and Technology University, Santosh, Tangail, Bangladesh

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