Ewis, A., Abd el Ghany, A., Saber, R., Sharaf, A., Sitohy, M. (2021). EVALUATION OF CHITOSAN AS A NEW NATURAL PRESERVATIVE IN ORANGE JUICE. Journal of Productivity and Development, 26(4), 737-754. doi: 10.21608/jpd.2021.203483
Alaa Ewis; Abd el Ghany Abd el Ghany; Refaat Saber; Abd Elaziz Sharaf; Mahmoud Sitohy. "EVALUATION OF CHITOSAN AS A NEW NATURAL PRESERVATIVE IN ORANGE JUICE". Journal of Productivity and Development, 26, 4, 2021, 737-754. doi: 10.21608/jpd.2021.203483
Ewis, A., Abd el Ghany, A., Saber, R., Sharaf, A., Sitohy, M. (2021). 'EVALUATION OF CHITOSAN AS A NEW NATURAL PRESERVATIVE IN ORANGE JUICE', Journal of Productivity and Development, 26(4), pp. 737-754. doi: 10.21608/jpd.2021.203483
Ewis, A., Abd el Ghany, A., Saber, R., Sharaf, A., Sitohy, M. EVALUATION OF CHITOSAN AS A NEW NATURAL PRESERVATIVE IN ORANGE JUICE. Journal of Productivity and Development, 2021; 26(4): 737-754. doi: 10.21608/jpd.2021.203483
EVALUATION OF CHITOSAN AS A NEW NATURAL PRESERVATIVE IN ORANGE JUICE
1Biochemistry Branch, Soil and Water Science Department, Faculty of Technology and Development, Zagazig University, Zagazig 44519, Egypt
2Biochemistry Department, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt
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.
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