Microbial stability of mango (Mangifera indica L.) juice preserved by combined application of mild heat and extracts of two tropical spices.
The microbial stability of mango (Mangifera indica L.) juice (pH 4.9) supplemented with extracts of ginger (Zingiber officinale) and nutmeg (Myristica fragrans) was investigated during 3 months of ambient-temperature storage. Heating at 55 degrees C for 15 min markedly reduced the levels of non-spore-forming bacteria and produced a product with acceptable taste. Supplementing mango juice with an agueous extract of ginger (15%, vol/vol) or nutmeg (20%, vol/vol) inhibited the growth of challenge microorganisms, but produced a product with unacceptable taste. Heating the mango juice at 55 degrees C for 15 min and supplementing with nutmeg (4%, vol/vol) markedly inhibited microbial growth and produced a product with acceptable taste. Tropical spices may prove useful in preservation of fruit juices by hurdle technology.
Department of Microbiology, Delta State University, Abraka, Nigeria.
B O
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Ejechi
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Souzey
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Akpomedaye
D001419:Bacteria / Q000302:isolation & purification; D001628:Beverages / Q000382:microbiology*; D003014:Clostridium botulinum / Q000302:isolation & purification; D015169:Colony Count, Microbial; D005519:Food Preservation / Q000379:methods*; D005638:Fruit / Q000382:microbiology*; D006358:Hot Temperature; D006863:Hydrogen-Ion Concentration; D010936:Plant Extracts / Q000737:chemistry; D017365:Spices; D015003:Yeasts / Q000302:isolation & purification; D019862:Zingiberales
D010936:Plant Extracts