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203483

EVALUATION OF CHITOSAN AS A NEW NATURAL PRESERVATIVE IN ORANGE JUICE

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Last updated: 04 Jan 2025

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Abstract

Orange juice is one of the most widely consumed fruit juices in the world, as it provides a nutritious option with a pleasant flavor for a wide variety of customers. As a result, it has the potential to deliver useful substances into the human body, such as vitamin C and phenols. The present study was designed to produce orange juice by incorporating chitosan at different proportions (0.08-0.12 g/100 mljuice) into freshly produced orange juice.
The sample formulations were further analyzed for changes in their physicochemical including, pH, titratable acidity, total soluble solids, the ratio of total soluble solids to acidity, turbidity, ascorbic acid content, and total phenol content. Microbiological and sensory properties including taste, color, odor, and overall acceptability were determined. As well as their storage stability over a 30-day storage period, the orange juice exhibited improved physicochemical and shelf life properties based on the respective chitosan concentrations used.
Hence, the study concluded that chitosan could be used as a natural preservative in the formulation of orange juice.
 
 

DOI

10.21608/jpd.2021.203483

Keywords

Chitosan, orange juice, Natural preservative, Storage, sensory properties, TCA

Authors

First Name

Alaa

Last Name

Ewis

MiddleName

-

Affiliation

Biochemistry Branch, Soil and Water Science Department, Faculty of Technology and Development, Zagazig University, Zagazig 44519, Egypt

Email

alaaabosaif@zu.edu.eg

City

Faculty of Technology and Development, Zagazig University, Zagazig 44519, Egypt

Orcid

-

First Name

Abd el Ghany

Last Name

Abd el Ghany

MiddleName

-

Affiliation

Biochemistry Branch, Soil and Water Science Department, Faculty of Technology and Development, Zagazig University, Zagazig 44519, Egypt

Email

-

City

Faculty of Technology and Development, Zagazig University, Zagazig 44519, Egypt

Orcid

-

First Name

Refaat

Last Name

Saber

MiddleName

-

Affiliation

Biochemistry Branch, Soil and Water Science Department, Faculty of Technology and Development, Zagazig University, Zagazig 44519, Egypt

Email

-

City

Faculty of Technology and Development, Zagazig University, Zagazig 44519, Egypt

Orcid

-

First Name

Abd Elaziz

Last Name

Sharaf

MiddleName

-

Affiliation

Biochemistry Branch, Soil and Water Science Department, Faculty of Technology and Development, Zagazig University, Zagazig 44519, Egypt

Email

-

City

Faculty of Technology and Development, Zagazig University, Zagazig 44519, Egypt

Orcid

-

First Name

Mahmoud

Last Name

Sitohy

MiddleName

-

Affiliation

Biochemistry Department, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt

Email

-

City

Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt

Orcid

-

Volume

26

Article Issue

4

Related Issue

20763

Issue Date

2021-10-01

Receive Date

2021-07-18

Publish Date

2021-10-01

Page Start

737

Page End

754

Print ISSN

1110-2543

Online ISSN

2682-3322

Article File

JPD_Volume 26_Issue 4_Pages 737-754.pdf

PDF . 903.7kB

Link

https://jpd.journals.ekb.eg/article_203483.html

Detail API

https://jpd.journals.ekb.eg/service?article_code=203483

Order

11

Type

Original Article

Type Code

867

Publication Type

Journal

Publication Title

Journal of Productivity and Development

Publication Link

https://jpd.journals.ekb.eg/

MainTitle

EVALUATION OF CHITOSAN AS A NEW NATURAL PRESERVATIVE IN ORANGE JUICE

Details

Type

Article

Created At

22 Jan 2023