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Improving the safety and shelf-life of orange and mango juices using Panax ginseng, malic acid and potassium sorbate

Raybaudi-Massilia, Rosa, Zambrano-Durán, Alexandra, Mosqueda-Melgar, Jonathan, Calderón-Gabaldón, María Isabel
Journal für Verbraucherschutz und Lebensmittelsicherheit = 2012 v.7 no.4 pp. 273-282
Escherichia coli O157, Panax ginseng, Salmonella enterica subsp. enterica serovar Saintpaul, acidity, antibacterial properties, antimicrobial agents, bacterial contamination, cold storage, color, flavor, food contamination, food preservation, food preservatives, malic acid, mangoes, odors, orange juice, plant extracts, potassium sorbate, shelf life
In this research, several plant compounds were in vitro evaluated against Salmonella enterica ser. Saintpaul and Escherichia coli O157:H7 through disc’s method. Among them Panax ginseng (PG) showed the highest antimicrobial activity in comparison to other natural antimicrobials. Combinations of PG (2 % v/v) with malic acid (MA) (0.5 % v/v) and/or potassium sorbate (PS) (0.05 % v/v) were made for evaluating their effects on S. Saintpaul and E. coli O157:H7 populations in sterile and fresh mango and orange juices stored at 5 °C. The best combination of antimicrobial compounds on native flora (during 21 days) as well as sensory attributes (0 day) of fresh juices were evaluated. The antimicrobial compounds added into mango and orange juices were more effective against S. Saintpaul than against E. coli O157:H7. The combination of PG (2 % v/v), MA (0.5 % v/v) and PS (0.05 % v/v) showed the highest antimicrobial effectiveness against both pathogenic microorganisms in both juices, in addition to a higher microbiological inhibition during storage (21 days). Sensory attributes such as aroma, color and taste were enhanced, but acidity was notably affected in both juices. In conclusion, the combination of PG, MA and PS could be an effective method in the food industry for ensuring the microbial safety and quality in mango and orange juices.