Abstract: With the growing concern of the public on health effect by consumption of artificial drinks, there is a general tendency of increasing consumer preference for fruit drink preparations. However public is also hesitant in consuming such preparations as those contain chemical preservatives. This study was done in order to find out an alternative preservation method avoiding the use of chemical preservatives for mixed fruit juice drink packaged in PET bottles. Treatments with different acidity and sugar levels were used to find the best acid and sugar levels at which shelf-life can be extended with minimum effects on sensory and nutritive properties. The initial acid percentage and brix values of each treatment were 0.26, 0.28, 0.30 and 0.32 and 15, 16.1, 17.2 and 18.4 respectively. pH of fruit juice drink samples were in the range of 2.86 to 3.04, whereas for the vitamin C ranged between 6.75 × 10⁻⁴ mol/dm³ and 9.12 × 10⁻⁴ mol/dm³. Considerable microbial growth was observed in fruit drink sample with 0.26% acidity by fifth week and 0.26% acidity sample (with preservatives) by seventh week. The highest sensory score was obtained for fruit drink sample with 0.30% and 0.32% acidity During the storage period, pH increased, acidity slightly decreased, brix level slightly increased and vitamin C content decreased in fruit drink samples.
It was evident that preservation of mixed fruit juice drink can be increased by slightly increasing the acid and sugar levels without using chemical preservatives without affecting sensory properties while minimizing the effect on nutritional values as indicated by vitamin C content.
Keywords: juice, pH, microbial growth, preservation.
Title: Effect of Increasing Acidity on Shelf-Life of Bottled Mixed Fruit Juice Drink
Author: D.M.L.N.K. Dissanayake
International Journal of Life Sciences Research
ISSN 2348-313X (Print), ISSN 2348-3148 (online)
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