Spoilage-retarding and functional additives in fruit juice
The role of lemongrass stems, lemongrass leaves, and kaffir-lime essential oils as preserving additives in fruit juice and the extent to which essential oils concentration will influence the product as well as the sensorial qualities were investigated in this study. The fruit juices used were home-made mango, orange and guava juices. The sensory attributes were taste, aftertaste, and aroma. 0.002% lemongrass leaves oil with 8% sugar addition, 0.002% kaffir- lime oil with 8% sugar addition, and 0.006% kaffir-lime oil with 4% sugar addition were the most favorable oils and concentrations to be mixed with orange, guava, and mango juices, respectively. Heavy metal and total soluble solid contents of these samples complied with the SNI standard for fruit juice. However, microbial analysis showed that the concentrations of the essential oils applied were too low to significantly prolong the shelf-life of fruit juices, except for treated guava juice.
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