COMPARATIVE ASSESSMENT OF STORAGE STABILITY OF GINGER-GARLIC
AND CHEMICAL PRESERVATION ON FRUIT JUICE BLENDS
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Abstract
The study aimed at reduction of wastage of fruit, encourage production, consumption and preservation of fruit juice blends
using garlic ginger filtrate with health benefits as biopreservative thus providing alternatives with biological advantage over
chemical preservatives (ascorbic and benzoate acids) without altering the organoleptic and physicochemical properties of
fruit juice blends. The study evaluated the potential of natural preservatives (ginger, garlic and ginger-garlic filtrates) in
comparison with two conventional chemical preservatives (ascorbic and benzoate acids) for fruit juice blends preservation.
The juice blend used was cashew, pineapple and watermelon. In terms of flavor and mouth feel, the order of preference of
the juice were the preserved with 1% garlic-ginger > 1% ginger > 1% garlic > 1% ascorbic acid > and preserved with 1%
sodium benzoate at ambient temperature. Maximum decrease in pH was observed in the juice sample that had no added
preservative. Generally, all the fruit blends (preserved and unpreserved), with the exception of the one preserve with 1%
ginger-garlic showed growth of bacteria after one week of storage. Juice blends preserved with the 1% ginger-garlic were
most acceptable compared to other preservatives. The synergistic biopreservative ability observed with the ginger-garlic
may be a preferable alternative to conventional preservatives